HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in hot water. Cool. Add onions, cucumbers, lemon juice, sugar, sour cream and mayonnaise. Put all this in a blender. Pour in an 8 x 8-inch pan. Let set.
Saute meat and onions. Add garlic salt, soups, taco sauce, green chilies and tomato paste; mix well. Layer in 3-quart casserole with tortillas and cheese. Cover and cook at 350° for 35 minutes. Uncover; add lots of cheese and return to oven to melt.
Layer cabbage and vegetables in large bowl. Combine olive oil and remaining ingredients in a jar. Cover tightly and shake well. Pour on vegetables. Cover and refrigerate at least 8 hours.
Place fries in a well greased cookie sheet. Spray with cooking spray. Sprinkle with seasoning. Bake according to package directions. Serve immediately.
Mix all ingredients and put in casserole pan. Sprinkle with paprika. Bake 1 hour at 350°.
Dissolve the sugar in warm water; add yeast and let stand 10 minutes. Stir well. Combine milk and salt in a saucepan. Heat over low heat until lukewarm only. Add to dissolved yeast. Add 3 cups flour, combined with baking soda. Mix until smooth. Stir in enough of remaining 3 cups flour to make a stiff batter. Divide in half and press into 2 loaf pans (greased and sprinkled with cornmeal). Sprinkle tops with cornmeal and cover. Let rise in warm place 45 minutes or until center of loaf is about 1 1/2 inches above edge of pan. Bake at 400° for 25 minutes. Remove from pans and cool. To serve, slice and toast. Spread with butter and jam if desired.
Cut chicken in chunks and cook in sprayed skillet until done. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low and cook until macaroni is done. Add cheese and broccoli until cheese melts.
Grease bottom only of a 13 x 9-inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and 1 egg. Pour into pan. Combine pie mix, 2 eggs and milk. (Tip: When using 1 pound can solid packed pumpkin, add 2 1/2 teaspoons pumpkin pie spice and 1/4 cup firmly packed brown sugar.) Place filling over base. Combine reserved cake mix and 1/4 cup sugar. Sprinkle topping over filling. Bake at 350° for 45 to 50 minutes until knife inserted in center comes out clean. Cool and cut into squares. Serve with whipped topping.
Mix first six ingredients in a large bowl. Pour into an oblong baking dish, coated with vegetable spray. Pour margarine over top of mixture and bake at 425° for 25 minutes until brown.
Combine chilled grapefruit juice and sugar; chill. Just before serving, add chilled lemon soda. Pour in glasses and top with small scoop of lime sherbet. Makes about 10 cups.
After washing broccoli and cutting up into small florets, cook bacon until crisp. Crumble bacon into broccoli you've placed in a fairly large bowl to allow for mixing. Add raisins. Don't skimp. They really add to the flavor. Thoroughly mix in mayo. Sprinkle with sugar and mix again. Tastes best if made ahead a couple of hours.
Mix all ingredients together, adding milk to mix only to make a dipping consistency. Chill before serving.
Mix all ingredients except rice in skillet. Cook, uncovered, until meat is cooked. Add rice and mix well.
Trim crust off bread. Mix onion, cream cheese and mayonnaise together. Cut each pickle into even strips (usually 6). Spread cream cheese mixture over slice of bread. Place strip of pickle in middle of bread and roll up. Refrigerate rolls overnight. Before serving, slice each roll with an electric knife into approximately 1/2 to 3/4-inch slices. Serves 60.
Preheat oven to 325°. Pour boiling water over rice. Cover and let stand 15 minutes. Drain; place rice in casserole dish. Add soups and seasonings. Mix gently. Slice and saute mushrooms in 2 tablespoons butter. Mix into rice. Saute celery and onion in 1 tablespoon butter butter until limp. Mix into rice. Brown meat; add to rice and mix. Sprinkle with almonds. Cover and bake 1 1/2 hours. May be refrigerated up to 24 hours before baking. Makes 10 servings.
Combine pudding mix and milk in saucepan; mix well. Cook using package directions. Add cake mix gradually, stirring constantly. Batter will be very stiff. Spread evenly in greased and floured 10 x 15-inch cake pan. Sprinkle chocolate chips over top. Press lightly into batter. Bake at 350° for 30 minutes until cake tests done. Cool in pan. Yields 24 servings.
Toss apples with sugar and walnuts; set aside. Add oil and vanilla to beaten eggs. Sift dry ingredients together. Stir in raisins and currants. Add dry ingredient mixture to egg mixture. Add apples; stir until combined. Spoon into greased muffin tins. Bake at 350° for about 25 minutes, or until muffins spring back when touched and pull away from side of tin.
Mix together. Spoon into greased muffin tins. Bake at 450° for about 15 to 20 minutes.
In bowl or blender, combine all ingredients, except nutmeg. Mix until frothy. Sprinkle with nutmeg.
Beat eggs. Mix garlic, salt and pepper to bread crumbs. Dip chicken in egg, then bread crumbs. Fry in pan until done (olive oil is best). In large baking dish, place chicken, then tomato sauce, Parmesan cheese, then Mozzarella. Layer a little Parmesan on top. Bake at 350° for 25 to 30 minutes. Yields 6 servings.
Mix all ingredients except chocolate bits. Press into a 9 x 14-inch pan, ungreased. Melt chocolate bits and smooth over top.
Cream margarine and sugar. Add vanilla. Mix together dry ingredients and add to creamed mixture. Drop by spoonfuls onto lightly greased cookie sheet. Bake on top oven rack at 325° for 10 minutes for chewy cookies. (May want to add a tablespoon or so more flour and bake a bit longer.)
Spread butter over cut sides of rolls and sprinkle with Parmesan cheese. Broil 4 inches from heat until lightly browned. Spread several tablespoons over sauce. Top with Mozzarella cheese and sprinkle with oregano. Broil until cheese melts. Serve hot. Makes 8 servings.
Combine tomatoes, sausage (uncooked), tomato sauce, beef stock, onion, garlic, carrots, basil and oregano in a large pot. Simmer 30 minutes. Do not boil. Add remaining ingredients. Simmer another hour. Add tortellini last. Serves 10.
Grease Bundt pan. Line bottom of pan with nuts. Arrange frozen rolls (I cut into half) around pan on top of nuts. Shake cinnamon on top. Pour instant Jell-O (dry) on top of rolls. Melt oleo and brown sugar together and pour evenly over top. Cover and let rise (sit out) overnight. Bake at 350° for 25 to 30 minutes.
Mix all ingredients and pour into pie shell. Bake at 350° for 45 minutes.
Mix all ingredients and put in greased casserole dish. Sprinkle with bread or cracker crumbs. Bake at 350° for 45 minutes to 1 hour.
Melt margarine in pan. Add flour; mix well. Add mushroom soup and mushrooms; set aside, but keep warm. Take 2 1/2 cups of broth from cooking chicken and use to cook rice by directions on box. In a casserole dish, layer mushroom mixture, chicken and wild rice. Alternate until all is used. Put slices of cheese on top. Put in oven long enough for cheese to melt.
Combine sugars, butter and milk. Cook to soft ball stage (234° to 240°). Stir in cornstarch dissolved in small amount of water. Remove from heat. Beat well. Add vanilla and peanut butter. Beat until smooth. Add nuts. Stir until blended. Pour into buttered square pan. Cool and slice. Also great as an icing for Peanut Butter Cake.
Put first 4 ingredients in bowl. Mix mayonnaise, sugar and vinegar until sugar dissolves; pour over broccoli and mix.
Remove chicken skin. Pour salad dressing into 13 x 9 x 2-inch baking pan. Add chicken, turning to coat	all sides. Refrigerate 4 hours. Drain and reserve dressing.	Combine all ingredients. Dip chicken into egg mixture, then	into crumb mixture. Return coated mixture to baking pan. Spoon remaining dressing over chicken. Bake in 350° oven for 40 to 45 minutes or until chicken is tender.
Sift half of the sugar with the flour 4 times. Beat egg whites to a foam. Add cream of tartar and salt; beat until it holds up in peaks. Add remainder of sugar, a little at a time, beating it in. Add flavoring. Fold in the flour mixture slowly, using a down and up motion. Pour into an ungreased 10-inch tube pan. Bake 50 to 60 minutes at 325°.
Chop and cook celery and onion in oleo. Mix with other ingredients and bake for 1 hour at 350°.
Beat eggs well. Add sugar, flour, vanilla and nuts. Mix well. Spread into greased baking sheet. Bake at 325° for 20 minutes.
Brown ground beef and Italian sausage, drain. Add to large pot with remaining ingredients. You may add more or less depending on your taste. Mix well and let simmer for one hour, stirring occasionally.
In heavy skillet combine all of the ingredients. Bring to a boil over medium heat. Stir constantly until all liquids have evaporated and the walnuts are coated with sugar. Spread on a cookie sheet, separating the nuts and allowing them to cool.
Place foil liners in muffin tin. Put vanilla wafer in each. Mix all ingredients well. Pour over wafers 3/4 way full. Bake at 325° for 25 minutes. Cool. Top with fruit or chocolate.
Mix the shortening, sugar and eggs. Stir in the applesauce. Add the dry ingredients and mix well. Add 1/2 cup chopped nuts, if desired. Pour into greased bread pans, 8 x 10 x 3-inches. Bake for 50 to 55 minutes in a 350° oven.
Beat egg whites (room temperature) until foamy. Add cream of tartar and salt. Beat until soft peaks form. Gradually add sugar, two tablespoons at a time, beating mixture until stiff peaks form. Sprinkle flour over egg white mixture. Fold in carefully.	Gently	fold in flavorings. Pour batter into ungreased 9-inch square pan. Sprinkle coconut over top. Bake at 325° for 30 minutes. Cool in pan about 40 minutes. Remove cake from pan and cut into squares.
Mix all ingredients, except oil, together and sprinkle on tomato. Add 1 teaspoon oil to each and broil.
Mix all ingredients together and bake at 400° for 25 minutes. Makes 18 small muffins.
Grease a casserole dish. Place a layer of 1/2 of the asparagus, 1 egg, 1/2 of the soup, 3 crumbled crackers and 3 pats oleo.	Then layer 1/2 of the asparagus, 1 egg, 3 crackers, 3 pats oleo and remainder of soup. Bake for 20 minutes at 350°. Great!
Melt white bark over double boiler. Add peanut butter and rest of ingredients in order. Drop by teaspoon on wax paper.
Season hamburger with salt and pepper as you like and shape into bite size balls. Brown on a cookie sheet at 350°. Combine remaining ingredients and bring to a boil. Add meatballs and simmer 3 hours.
Cook chicken; line bottom of 9 x 13 casserole. Mix soup and sour cream. Pour over chicken. Melt butter; mix crumbled crackers and poppy seed. Spread over top. Bake at 350° about 30 minutes.
Saute onion, celery and mushrooms in 2 tablespoons of butter. Add soup, Cheez Whiz, rice and drained broccoli. Bake in large casserole dish for 10 to 15 minutes at 350°.
Arrange fish on rack in broiler pan. Combine remaining ingredients and brush lightly over fish. Place under hot broiler for 10 minutes, basting with remaining sauce.
Bake cake according to directions and cool. Heat chocolate fudge and coat cake and cool. Take container of Cool Whip and add creme de menthe and combine. Frost cake.
Mix all ingredients. Add enough flour to pull dough away from side. Leave in warm place to double in size. Form rolls, 2 ounces each, then let rise double again. Bake at 350° for 15 to 20 minutes.
Mix all together; pour into unbaked pie shells. Cook 45 minutes to 1 hour at 300°.
Combine the first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured round pans or a 9 x 13-inch prepared pan. Bake at 350° for 25 to 45 minutes, depending on the size pan used, or until toothpick inserted comes out clean. Cool in pans 10 minutes; remove and cool.
Saute sausage or bacon and drain. Grease 9 x 13-inch casserole and put bread cubes in bottom of casserole. Crumble sausage or bacon over bread. Beat eggs, milk, mustard and salt together and pour over meat. Sprinkle with cheese. Cover and refrigerate overnight or freeze. Bake for 1 hour at 350°. (Takes about an hour whether frozen or not.) Serves 8.
*A 5-pound roast is about 10 to 12 chops, serving 6.
Bring 1 cup water to a boil. Mix with jello. Add remaining water. Refrigerate until it begins to gel. Add remaining ingredients. Refrigerate. Great with ham or turkey.
Beat egg whites until foamy. Add 1/4 cup sugar slowly and keep beating until stiff. In separate bowl, beat cheese until smooth; add yolks. Beat well. Mix flour, salt and remaining sugar; add to mixture with vanilla. Pour into unbaked pie shell. Sprinkle top generously with nutmeg. Bake at 400° for 15 minutes, then at 350° for 30 minutes. Cool and chill. Keep refrigerated.
Chop bell pepper, onions, pimentos and garlic; brown in 1/4 cup oil. Add remaining ingredients. Simmer 8 to 10 minutes. Add 1 teaspoon cornstarch dissolved in 1/2 cup dry wine. Cook for 3 minutes. To make curry, add 2 teaspoons curry powder.
Beat all together. Pour into greased and floured 9 x 13 cake pan. Bake 30 minutes at 350°.
Mix graham cracker crumbs, 1/4 cup sugar and margarine; press in 9 x 13-inch pan.
In large bowl, mix jello and boiling water (1 cup at a time), about 2 minutes or until completely dissolved. Mash cranberry sauce with fork and mix into jello. Place in refrigerator to cool and set while peeling, coring and cutting apples into small cubes. Cut celery stalks into small pieces. Stir apples and celery in jello-cranberry mixture. Return to refrigerator to set, about 4 hours.
Heat oven to 425° (hot). Heavily grease 6 deep custard cups. Beat eggs slightly and add milk, Wondra flour and salt. Stir with fork just until smooth. Do not overbeat. Fill greased custard cups 1/2 full. Bake 40 to 45 minutes. Serve with honey butter. Mix honey in butter and whip together; chill.
Wash potatoes and cut each in half or quarters; do not peel. Brush cut edges with melted butter or oleo. Bake on a cookie sheet at 425° until they turn golden brown.
Slice carrots in rounds and boil in salted water for 10 minutes or until tender; drain. Put soup, oil, vinegar and sugar in saucepan and bring to a boil. Layer carrots, onions and peppers in baking dish. Pour hot soup mixture over them. Cool and refrigerate.
Combine the sugar and water; stir until dissolved (clear). Boil for 10 minutes. Let cool for 30 minutes. Mix in the pineapple and orange and lemon juices. Add wine and chill at least 2 hours. At serving time, pour over ice in a punch bowl. Add cherries, stirring lightly. Taste. If too tart, add sugar. If too sweet, add more wine or club soda.
To melt chocolate pieces: Put in dish and cover with plastic wrap. Microwave at Medium (5) for about 4 to 6 minutes, or until melted. Do not microwave too long.
Cream butter and add rest of ingredients. Flour your hands and roll into bite size balls, about 1-inch around. Spray a cookie sheet. Bake at 300° for 20 minutes.
Brown beef and onion together. Drain. Add soup, sharp cheese, oregano and pepper. Simmer 10 minutes. Spread mixture on buns. Place Mozzarella cheese on top of mixture. Broil until cheese melts.
Drain all ingredients; mix all together. Bake in casserole for 30 minutes at 400°.
Mix sugar, butter and eggs; beat hard until light. Add bananas. Stir in flour until mixture is smooth. Add nuts. Pour into greased loaf pan, 9 x 5 x 3-inch. Bake at 350° for 60 minutes until done. Cool on rack. Makes 1 loaf.
Core cabbage and put in boiling water. As leaves become wilted, peel them off and place on paper towels to dry. Trim out center vein of each leaf. Saute onion and garlic in butter. Add meat, rice, seasonings and stir together. Simmer 20 minutes. Place a tablespoon of this filling on each cabbage leaf and roll up leaf. Place in a pot in layers. Cover filled cabbage leaves 2/3 with water. Stir together tomato paste, sour cream and sauerkraut. Spoon this over top. Cover and cook on simmer for 1 hour or until rice is tender.
Boil chicken. Take meat off bones; save the broth. Saute chopped vegetables in margarine or chicken broth. Cook noodles. Mix with vegetables and chicken. Layer mixture with cheese in a casserole dish. Mix soup with 2 to 3 cups chicken broth and pour over the dish. Top with cheese. Bake in oven until cheese is melted. Serves 8.
Cook pasta until done; drain. Combine pasta with eggs, skim milk, cottage cheese, Cheddar cheese and pepper. Coat a 1-quart baking dish with cooking spray; put combined ingredients in dish and sprinkle with bread crumbs. Bake at 350° for 1 hour. Serves 6.
In a large bowl, combine sweetened condensed milk and milk. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped topping. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Cover and chill. Garnish as desired.
As you prepare, layer ingredients in bowl and drizzle with salad dressing. Before serving, crush one bag of Fritos or Doritos and toss with salad. Serves 8.
Combine the first 7 ingredients in saucepan and bring to a boil. Let stand until cool. Add flour and baking soda. Mix well. Bake in greased and floured loaf pan in a 325° oven for 1 hour or until it tests done (toothpick inserted comes out clean). Turn out on cooling rack. When cool, dust with confectioners sugar, use cream cheese frosting or serve plain.
Place apples and juice in a microproof bowl. Cover tightly with plastic wrap. Microwave on High for 15 minutes. Carefully remove wrap and stir in remaining ingredients. Return to microwave and cook, uncovered, for 10 minutes, stirring every 2 to 3 minutes. Transfer mixture to a blender and process until smooth. Store in airtight jars in the refrigerator.
Mix and sift together the dry ingredients; add milk and stir in cracklings. Form with hands into oblong cakes and place on greased baking pans. Bake at 450° for 30 minutes. (I make mine in iron skillet sometimes.)
Securely insert a wooden stick into each hot dog. Unroll dough into one long sheet and seal center perforations. Separate dough into 8 long strips (2 twists each). Wrap each long strip around a hot dog. Place on ungreased cookie sheet with ends of dough tucked under hot dog. Brush dough with margarine and sprinkle with Parmesan cheese. Bake at 375° for 12 to 16 minutes or until cornbread twists are a light golden brown. Makes 8 corn dog twists.
Cook broccoli, omitting salt. Combine eggs and undiluted soup. Mix well. Stir in broccoli and tomatoes. Spoon mixture into greased 10 x 6 x 2-inch baking dish. Sprinkle with grated cheese and bake, uncovered, at 350° for 30 minutes.
Dressing: Combine soup, mayonnaise, pickle relish, lemon juice, onion and mustard.
Cut off tips (last joint of wing). Divide each wing in half. Place in a single layer in flat baking pan. Bake at 400° for 30 minutes, turning once.
Grill franks over medium coals. Prepare toppings. Serve franks with desired toppings.
Cream brown sugar, oil and eggs together. Add flour, baking powder, vanilla and nuts. Bake 25 minutes at 350°. Do not overbake. Bake in 9 x 13-inch pan.
Cook until done. Cool. Put in 3 tablespoons Cool Whip. Place vanilla wafers on bottom, then add pudding. Repeat until all ingredients are used up, then place wafers on top.
Put first 8 ingredients into saucepan. Boil 3 minutes and cool. Add 2 cups flour into which has been sifted 1/2 teaspoon baking powder. Add soda dissolved in small amount of hot water. May add nuts. Pour into 2 cake pans. Bake at 350° for about 20 minutes.
Roll crescent rolls flat on large cookie sheet. Separate rolls to fit. Bake according to package directions or until golden brown. Let cool. Mix ingredients and spread on rolls. Layer veggies on rolls. Top with shredded Cheddar cheese. Cut into 2-inch squares.
Combine all dry ingredients except sugars and sift. Combine and cream the shortening, sugars, molasses and egg. Combine two mixtures. Chill until firm and easily handled.
Preheat broiler. Broil 5 to 6-inches from heat unit for 5 minutes on each side. Saute garlic, remove from heat and add rest of ingredients. Put over steak.
Peel carrots and potatoes. Cut potatoes in eighths. Cook potatoes and carrots in pot together until almost done. Add just enough water to cover. Brown hamburger in frypan. Put hamburger with potatoes and carrots. Add juice and simmer for 45 minutes.
Place cheese and ham slices on chicken; fold over and fasten with toothpicks. Mix flour and paprika; coat chicken. Cook chicken over medium heat in butter until brown on all sides. Add wine and bouillon. Cover, reduce heat and simmer for 30 minutes or until tender. Remove toothpicks. Blend cream and cornstarch. Remove chicken from skillet. Add cream mixture to pan and stir until thickened. Serve over chicken.
Melt margarine in medium to large saucepan and add flour. Stir well until blended. Gradually add milk. Cook over low heat for 5 minutes or until thick. Add seasonings, turkey or ham, spaghetti, mushrooms and cheese. Place in a 2-quart casserole dish. Sprinkle with bread crumbs. Bake at 350° for 25 minutes or until brown and bubbly.
Dice potatoes or use hash browns. Finely chop onions. Add salt, pepper, celery salt and bacon or butter. Cover with quart of water. Cook slowly for 1 hour. Blend flour with milk; add to the hot soup. Stir until it comes to a boil. Cook for a few minutes. Serves 4.
Brown hamburger and add taco seasoning sauce following directions on back of package. Add kidney beans. Set meat mixture aside; use at room temperature.
Brown onion and pepper slowly in olive oil. Peel eggplant and tomatoes; cut into 1-inch cubes. Add to onion and pepper; sprinkle seasonings. Mix. Spoon about 1/3 mixture into 2-quart baking dish. Top with 1/2 rice. Repeat layers; top with eggplant. Cover and bake for 45 minutes, or until eggplant is tender. Remove; sprinkle with cheese. Bake for 15 minutes, uncovered, or until cheese has melted. Serves 6.
Blend flour, margarine and both sugars. Set aside 1/2 cup of this mixture. To the remainder add the buttermilk, soda, egg, vanilla and 1/2 c. of chopped Heath bars. Blend well. Pour into greased and floured 9 X 12 baking pan. Mix remaining 1/2 c. Heath bars with chopped pecans and add to set-aside mixture. Sprinkle evenly over top of batter. Bake at 350° for 30 minutes.
Spread pie filling in bottom of 9 x 13-inch pan. Spread pineapple over this. Sprinkle the dry cake mix over these two. Pour the melted oleo over cake mix. Sprinkle pecans on top. Bake at 350° for 30 to 35 minutes.
Cook pasta according to directions. Drain. Pour pasta in large bowl. Drain tomatoes and pour over pasta. Add chopped cucumber and onion. Drain olives and pour into bowl. Pour bottle of Italian dressing (well shook) over mixiure and stir.
Preheat oven to 325°. Grease and flour 2 (7 1/2 x 3 1/2-inch) loaf pans. Set aside. In a large mixing bowl, cream margarine and sugar. Add eggs, milk and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture. Fold in rhubarb and nuts. Spoon batter into prepared pans. Bake for 45 to 50 minutes. Wrap and serve the following day for the best flavor.
Preheat oven to 400°. Measure dry ingredients; mix together. Mix egg, milk and oil together, then add to dry ingredients until moist. Do not beat. Add cheese and ham. Drop batter by spoonfuls into greased muffin tins, filling 2/3 full. Bake 20 minutes or until golden brown. Remove from pan immediately.
Combine above ingredients except for chips and cheese. Top with cheese and chip mixture. Bake at 350 for 25 minutes.
Pack pickles in jars. Add saccharin, vinegar and boiling water. Seal. Process 10 minutes. Store 4 weeks before eating.
Sift flour, baking powder and salt together. Add 1/2 cup nuts and set aside. Add brown sugar to melted butter and cool slightly. (If vegetable shortening is used, add 1 tablespoon hot water.) Add 1 beaten egg and 1 teaspoon vanilla. Add flour mixture a small amount at a time. Mix well after each addition. Spread into a 9 x 9 x 2-inch greased pan. Sprinkle 1/2 bag of chocolate chips on top. Bake at 350° for 20 to 25 minutes. Cool in pan 24 hours.
Heat chili. Add cheese and stir well.	Serve warm with corn chips. Add dash of Tabasco, if desired.