HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, stir together gelatin and 2 c. boiling water, 2 minutes. Stir in 1 c. water, cover and chill 25 minutes. Stir in 1 container whipped topping. Folded in blueberries 1 c. coconut and cake pieces, spoon into plastic wrap lined 10 inch tube pan. Shill 2 hours or until set. Remove cake from pan; discard plastic wrap. Frost cake with remaining whipped topping. Coat with remaining coconut. Garnish with berries.
Trim and wash meat then place in medium saucepan and cover with boiling water (meat must be completely covered). Boil for 5 minutes with lid uncovered, drain meat and discard water. Slice the egg plant about 1/2 inch thick and fry using 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside. In a medium saucepan place 1 tablespoon of oil. Place on medium heat and fry onions and garlic until brown. Add meat and fry together for 1-2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat. Now add chopped tomatoes, tomato puree, lemon juice, salt and garam masala. Add the egg plant to the pan and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes. Serve with hot rice, salad or bread. Freezes well.
Cook ground beef, bell pepper and onion. Drain off fat. Cook egg noodles and drain. Mix all together in a casserole dish. Add tomato soup and grated cheese. Bake at 350° for 1 hour..
Combine first 3 ingredients. Cook Jell-O, sugar, cornstarch and water in microwave on High power for 2 minutes. Continue cooking until cloudy mixture boils and becomes clear, stirring after each minute. Cool. Arrange sliced berries in pie shell. Pour jell-O mixture over berries. Refrigerate until mixture sets, about 2 hours. Serve with whipped cream or Cool Whip topping.
Marinate meat, using the garlic, cumin, oregano, salt, orange juice, vinegar and hot sauce for 15 minutes. In a Dutch oven, saute onion, bell pepper and meat for 5 minutes; set aside. Place some olive oil (or oil) in a skillet and heat. Quickly cook tortilla and form into a taco. Place on paper towels to drain. Don't overcook and make it too crisp. Ladle meat into shells and garnish with cheese and lettuce.
Melt margarine, add onion and saute. Add remaining ingredients, except ham. Place ham in a casserole and add sauce. Bake in 350° oven for 30 minutes.
Cook the first 4 ingredients and put through food mill. Add the remaining 5 ingredients. Put in cans and process.
Use boneless, skinless chicken breast. Mix ingredients together and spread over chicken in a large baking dish sprayed with Pam. Cover with foil and bake at 350° until the chicken is done, 1 to 1 1/2 hours.
Cream sugar, butter and egg. Add soup; put soda in can and add a small amount of water. Stir, then put in cake. Add spices and baking powder to flour and sift into cake. Add raisins and nuts dropped in flour. Bake in large pan in slow oven (325°) for about 40 minutes or until done.
Combine Dates and 1 tablespoon of Flour. Add Water; simmer 10 minutes or until thickened. Stir in Vanilla. Combine Brown Sugar with 1 cup of Flour, Baking Soda, and Oats. Add melted Margarine gradually while stirring; cover with date mixture. Then sprinkle with remaining oatmeal mixture. Pat down in two cookie sheets. Bake at 350 for 10 - 15 minutes. Cool and cut in squares.
Let ice cream soften slightly. Blend in Cool Whip. Crush Oreo cookies by hand into bite size chunks and add to ice cream mixture. Place into a Tupperware container and freeze.
Crumble ground beef and sausage into 3-quart casserole. Stir in onion and garlic. Cover and cook with glass lid. Microwave on High for 10 minutes and drain. Stir in remaining ingredients and cover. Microwave for 30 to 35 minutes on Medium or simmer or until hot (160°F). Serve over cooked spaghetti.
Lightly brown steak in butter. Add vegetables and salt, stir-fry about 5 minutes. Mix cornstarch with water and soy sauce. Pour over vegetables. Stir until sauce is thick and slightly transparent. Serve over rice.
Sprinkle both sides of fish with salt and pepper. Beat eggs and blend in milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy frypan which contains about 1/8-inch melted fat, hot but not smoking. Fry at moderate heat. When fish is brown on one side, turn and brown other side. Cooking time is about 10 minutes. Drain on absorbent paper. Serve immediately.
Sift first four ingredients together. Add melted butter and buttermilk. Stir quickly. Do not knead. Pat to 1/2-inch thickness. Cut. Bake on ungreased sheet at 450° for 12 to 15 minutes.
Beat half and half with eggs and flour until smooth. Split chilies; rinse out, seed and drain. Mix cheese; reserve 1/2 cup for topping. Alternate layers of remaining cheese, chilies and egg mixture in 1 1/2-quart casserole dish. Pour tomato sauce over top. Sprinkle with reserved cheese. Bake in oven at 357° for one hour or until cooked through.
Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured Bundt pan at 350° for 35 to 40 minutes. Cool in pan 10 to 15 minutes. Remove cake from pan and allow to cool completely. Ice with whipped cream and top with shredded coconut.
Blend cream cheese with milk until smooth. Stir in olives, nuts, pimento and pepper. Cover bowl; chill 1 to 2 hours to blend flavors. Serve as dip for potato chips, etc. Makes about 1 1/2 cups.
Stir all ingredients together.	Pour into pie shell and bake 30 minutes at 350°.
Bring 1 cup water to a boil. Add margarine. Stir until melted. Remove from burner. Add flour and stir until smooth. Add eggs and stir until smooth. Spread in greased 13 x 9 x 2-inch pan, up the sides with dough. Bake at 400° for 25 to 30 minutes. Cool and pat down bubbles (big bubbles!). Prepare pudding as directed. Add cream cheese. (I beat cream cheese separately to make it smooth.) Spread pudding mixture on crust. Set 10 minutes in refrigerator. Cover with Cool Whip and drizzle with chocolate syrup. Keep refrigerated.
For a Mexican Chili Dog, roll up a hot dog inside a flour tortilla. Top with chili and cheese. Heat in microwave.
Arrange apples in greased 8 x 1 1/2-inch square pan. Combine oats, sugar, flour and cinnamon. Cut into butter. Sprinkle mixture over apples. Cook at 350° for 35 to 40 minutes.
Mix all ingredients and bake in uncovered, greased casserole dish at 375° for 40 minutes (or 16 minutes in the microwave oven, stirring 3 times during cooking).
Combine all ingredients; mix well. Bake for 1 hour at 350°.
Drain and flake salmon, removing skin and bones. Combine with cream cheese, lemon juice, horseradish, onion powder, salt and liquid smoke; mix thoroughly. Chill several hours. Shape into ball; roll in mixture of pecans and parsley. Chill well.
Drain pickles and cut in desired size (chunks, slices, etc.) Put back in jar and add sugar, vinegar and alum. Shake until sugar is dissolved. Store in refrigerator 1 to 2 days before serving. Don't use kosher dills.
Make cake mix according to package directions using water and egg whites. Bake in a 13 x 9-inch baking pan. Cool on wire rack. Cut half the cake into 1-inch cubes (freeze or reserve remaining cake for another use). Process strawberries in blender or food processor until smooth. Stir in NutraSweet Spoonful. Layer 1/3 of the cake cubes in bottom of 2-quart glass serving bowl. Spoon 1/3 of the milk custard and strawberry puree over cake and top with 1/3 of the raspberries, nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour before serving. Garnish with whipped topping.
Soak beans and cook until tender. Mix in catsup and brown sugar. Put in casserole dish and put slices of bacon on top and bake in oven at 350° for about 35 minutes or until bacon is done. Do not cover.
Mix together sugar, milk and butter and bring to boil. Boil for six minutes with a rolling boil, stirring constantly.
Split chocolate chip roll in half. Roll out or cut in sections 1/2 of dough; place on bottom of greased square pan. Beat cream cheese, egg, vanilla and sugar together. Pour into pan on top of dough. Roll out, or cut in sections second half of chocolate chip roll. Layer on top of mixture. Add extra chips. Cook at 350° for 35 minutes, or until golden brown.
Mash potatoes. Stir in butter or margarine. Beat the eggs, sugar, orange juice and vanilla. Turn into 1 1/2 to 2-quart casserole. Bake, uncovered, in 350° oven for 30 minutes. Return to oven until marshmallows are golden brown, about 10 minutes more.
Boil potatoes until tender. Drain, peel and cut into thin slices. Preheat oven to 350°. Grease a 2 1/2-quart casserole dish and cover bottom with half the sweet potatoes. Shape sausage into 8 flat cakes and brown lightly. Drain on paper towels. Peel apples and cut into thick slices. Place sausage on sweet potatoes in casserole dish and cover with all of the apples. Sprinkle lightly with salt and brown sugar. Place remaining potatoes on apples. Brush with milk and sprinkle with brown sugar. Bake for 45 minutes.
Mix and pour in graham cracker pie shells. Refrigerate or may be frozen.	Makes 2 pies.
Spread pizza sauce on bread, sprinkle Parmesan cheese on sauce and add pepperoni and cheese. Toast in oven until cheese melts.
Beat all ingredients at one time on medium speed, approximately 25 minutes. Put in cold ungreased pan. Turn on oven, 350°. Bake for 1 hour and 10 minutes.
Saute onions, drained pineapple (heat juice with jelly), nuts, rice, ginger, currants and broth. Spoon 2/3 cup in each fowl. Roast one hour and ten minutes at 350°. Baste with jelly mixture.
Spread lightly beaten yolk over crust and bake at 375° until brown, about 5 minutes.
Coarsely crush whole peppercorns and roll filet in until all pepper has adhered to steak; you may need to push in some with your hands. This can be done in advance and kept in refrigerator until ready to prepare.
Drain peppers; set brine aside. Cut off tops and scoop seeds out of peppers. Roll slices of cheese and Prosciutto and slice into 1-inch pieces. Stuff into peppers spiral side up. Place in deep sided dish. Mix olive oil, brine, oregano, salt and pepper and drizzle over peppers.
Boil chicken. Remove chicken from broth. Break vermicelli into small pieces and add to chicken broth - cook until done - set aside - vermicelli will soak up excess chicken broth. Cook onions and bell peppers in margarine and Worcestershire sauce until done. Debone chicken, taking out all the funky stuff. Pour vermicelli into large baking dish, add Velveeta, chicken, onions and bell peppers and tomatoes. Stir well. Mix in peas. Bake at 375° until cheese is melted completely. Usually 10-15 minutes will work. Makes a huge bowl. MUST BE SERVED WITH CORNBREAD!
Combine egg with buttermilk, molasses or honey and melted butter. Mix together whole wheat flour, baking soda, salt and baking powder. Stir into wet mixture. Stir in walnuts and raisins. Spoon into 2 small, greased loaf pans or 1 large one. Bake at 400° for 1 hour.
Mix all ingredients accept chicken. Marinate chicken for 3-4 hours if time permitting. Bake uncovered at 325 degrees for 45 minutes. Serve with rice or on top of potatoes.
Season ground beef with salt and pepper. Pat into 10-inch pie plate as a crust. Place frozen potatoes on top. Cover with mushroom soup. Bake at 350° for 1 hour or until done.
Cook macaroni. Brown hamburger with onions. Add all the ingredients except cheese and mix well. Put 1/2 mixture in baking dish; add 1 cup cheese and then repeat. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Mix water and cornstarch. Boil until clear and thick. Remove from heat. Add gelatin. Mix well, then add 2 quarts fresh peaches. Divide filling between two pie shells. Chill. Keep refrigerated.
Mix all ingredients, except butter and corn flakes. Place in well-greased 9 x 13-inch pan. Top with crushed corn flakes and then melted butter. Bake at 350° for 50 minutes.
Mix all together. Place in 250° oven for one hour, stirring with wooden spoon every 15 minutes.
Slice white portion of leeks into 1/4-inch slices. Separate rings (they'll look like mini-onion rings). Mix flour, Bisquick, seasoned salt and cayenne pepper together in a bowl. Pour half of a bottle of beer (or so) into another bowl. Dip out 10 leek rings at a time into the beer, then into the flour mixture. Shake off excess flour. Fry rings in peanut oil until golden brown. Drain on paper towels and sprinkle with Parmesan cheese. Serve hot.
Melt butter, mix in flour and pecans and press in a 9 x 12-inch baking dish. Bake at 350° for about 5 to 10 minutes (golden brown). Let cool. Mix cream cheese, Cool Whip and 1/2 to 3/4 of a box of confectioners sugar. Pour over cooked crust. I take fresh strawberries and mix with strawberry glaze and pour over Cool Whip mixture and refrigerate before serving. You can put the following on top of the Cool Whip mixture.
Cream the butter and sugar. Add beaten egg yolks, flour, lemon juice, rind and milk. Fold in stiffly beaten egg whites. Pour into greased casserole and set dish in pan of water. Bake 45 minutes at 325°. May be served warm or cold, with whipped cream, Cool Whip or ice cream.
Mix together the water and Miracle Whip in a bowl. Add the rest of the ingredients in order. Mix after each addition. Bake at 375° for 35 minutes, or until done, in a greased 9 x 13-inch pan or 2 layer pans.
Cook and mash potatoes. Add butter, some garlic salt, pepper, cream cheese and sour cream. Mix well and store in refrigerator overnight. Heat in oven at 350° for 25 minutes.
Pound venison with a meat mallet. Sprinkle with salt and pepper. Dredge in flour and fry in butter for 8 to 10 minutes, turning a few times. Remove meat from saucepan and set aside. Add wine, cloves, salt, pepper and sour cream to the drippings. Simmer for 10 minutes and strain.
Mix mayonnaise, drained salsa and sour cream together. Chill. Serve with corn chips.
Combine dry ingredients, then add oil, eggs and milk. Pour into greased 8 x 8-inch pan. Bake in 400° oven for 20 to 25 minutes.
Cook wheat in water for a few minutes. Squeeze out excess water. Mix all ingredients together and serve with lettuce or parboiled cabbage leaves.
Mix with hands and roll into cracker-size balls. Wrap in plastic and store in refrigerator for 24 hours. Bake on rack at 300° for 90 minutes.
Combine all ingredients in crock-pot and cook on low 6 hours or until meat is very tender. Serve on large sandwich rolls with mayonnaise and Mozzarella cheese. Also good served rolled up in soft tortilla shells.
Mix and bake for 45 minutes in 350° oven. Cream of chicken soup can be substituted for mushroom soup.
Mix all ingredients. Cook until ball forms, then add 1/2 stick of butter. Add pecans, if desired. Pour onto a buttered dish. Cool and cut into squares.
Mix pineapple and jello in saucepan and heat until jello is dissolved. (Do not add any water!) After jello is dissolved, remove from heat and cool. Add cottage cheese. Place in refrigerator until jello begins to set. Add Cool Whip and return to refrigerator until completely set.
Mix together and drop on a cookie sheet by tablespoons. Bake at 375° for 25 minutes.
Brown ground beef lightly. Drain off any fat. Mix together all ingredients. Simmer 2 to 2 1/2 hours. Put in plastic containers and freeze.
Place cream cheese in a deep bowl and cream until soft and smooth. Slowly blend in sugar. Add salt and melted morsels. Mix well. Add vanilla and cream. Mix until well blended. Fold in marshmallows. Press into well greased 8-inch pan. Place in refrigerator until well chilled and firm. Cut into squares.
Pound flour into steak with a hammer or edge of saucer. Brown steak on both sides in shortening. Add remaining ingredients. Cover; cook over low heat until steak is tender. Stir often. Makes 4 to 6 servings.
Thaw the salmon, scallops and shrimp, if frozen. Cut salmon into 1/2-inch pieces, discarding skin and bone; set aside. Peel and devein shrimp, leaving tail intact, if desired. Remove green wedges; remove cone and discard. Chop fennel wedges.
Blend together all ingredients, except water. Shape into rolls 2 1/2-inches in diameter (no larger). Wrap shiny side up in foil. Chill 24 hours. Poke holes in bottom of foil. Place on broiler rack with water in broiler pan. Bake at 325° for 90 minutes. Unwrap to cool. Great for any wild game.
Bring water to a boil. Add cornmeal slowly. Cook water and cornmeal together for just a couple of minutes. Add molasses, salt and shortening. Cook together until ingredients are well mixed. Start adding sifted flour. When mixture makes a stiff dough, turn onto a floured surface. Start kneading, adding flour as needed, until dough is smooth and glossy. Place dough in a greased bowl. Cover, place in warm spot to rise until doubled. Poke down and let rise once more. Turn onto floured surface; let relax 10 minutes. Make into 2 loaves. Place in loaf pans, cover and let rise until about doubled. Bake 10 minutes at 450°, reduce heat and bake 20 minutes more at 325°. Cool on rack.
Cover 4 to 5 pound pot roast with garlic powder. Salt and pepper top and bottom. Place in slow cooker with1/2 cup water. Place 2 medium size onions, sliced, over top. Let cook all night on medium heat with onions sliced over top.
Mix all ingredients together except for the cheese. Put in lightly greased casserole dish. Sprinkle cheese across the top. Bake at 375° for 45 minutes or until hot.
Mix in order given. Put in greased bread pan. Bake in a 350° oven for 1 hour, or until done. Smear on top when bread is done baking.
Cook bacon; crumble. Cook onions in	bacon drippings until soft. Spread half bread quarters in greased 13 x 9-inch pan. Sprinkle with half	of bacon, cheese and onions. Repeat layers. Combine eggs, milk, salt and pepper. Pour over top bread. Store 1 hour in refrigerator. Bake at 350° for 45 to 50 minutes. Makes 8 servings.
Dissolve yeast in warm water in large mixing bowl. Add sugar, salt, egg, shortening and 1 cup flour. Beat until smooth. Stir in remaining flour; continue beating until smooth. Scrape batter from side of bowl; cover and let rise in warm place until double, about 1/2 hour. Stir down batter and spoon into greased muffin tins. Let rise until double, about 1/2 hour. Heat oven to 400°. Bake about 15 minutes.
Combine all ingredients in a bowl. Mix well to form dough. Divide dough in half, and roll each half into a log. Wrap in waxed paper and chill or freeze for several hours or overnight.
Peel onions; cut out root end in wedge. Insert beef bouillon cube, salt, pepper and seal top of hole with butter or margarine. Wrap in foil and bake at 350° for about an hour.
Brown beef. Add sauce and water; heat in skillet. Mix the cottage cheese, egg, parsley and 1/2 teaspoon pepper. Spread 1/2 cup of sauce and meat on bottom of casserole. Put a row of noodles on top, then cheese, then sauce, etc. Cover with foil. Bake at 375° for 50 minutes. Remove foil and add some Parmesan cheese on top. Bake 10 minutes longer.
If using fresh potatoes, after boiling, cool and peel, then grate on large grater; set aside.
Cream butter and sugar. Beat. Add eggs, one at a time. Beat well in between each egg. Add sour cream. Beat. Add dry ingredients and flavoring. Bake for 1 1/2 hours at 300°.
Mix all ingredients and bake in a 1-quart casserole at 350° for 25 minutes.
Keep ingredients out of refrigerator for one hour before starting to bake. Heat oven for 10 minutes at 400°. Butter and flour pan. Put tin foil around outside bottom and sides of 9-inch or 10-inch spring-from pan before baking. Mix well with mixer until very smooth. May take as long as 5 minutes. Turn down oven to 350°. Bake cake 1 hour. Shut off oven and leave cake in oven for 1 more hour with door open. Leave cake out on rack at least 3 to 4 before refrigerating at least 12 hours.
Bring sugar, margarine and milk to a full boil. Boil 1 minute exactly. Turn off heat and immediately add cocoa, vanilla and peanut butter. Mix well and drop by spoonful onto waxed paper. Makes 5 to 6 dozen cookies.
In a small skillet heat olive oil over medium heat. Stir in garlic. Add shrimp and cook about 3 minutes until they curl and turn pink. Stir in parsley and lemon. Toss a few seconds. Then season with pepper.
Mix batter and pour half into tube pan (grease and flour pan). Sprinkle with sugar-cinnamon mixture. Take spoon and swirl into batter. Add remaining batter. Bake at 350° for 45 minutes to 1 hour.
Combine and press into bottom of 9 x 13-inch baking dish. Bake for 10 minutes at 350°. Cool completely before starting next layer.
Soak peas overnight. Rinse several times; add peas to water with onion, garlic, celery and shortening. Cover and cook for 1 hour on medium heat. Turn down low; add ham, seasoning and bay leaves. Cover and cook for 2 hours more or until done.
In 2-quart saucepan, melt margarine over low heat. Stir in flour, salt, dry mustard and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat for about 10 minutes or until thickened. Reduce heat to lowest setting and stir in 1 1/2 cups Cheddar cheese until melted.
Sift flour, sugar and salt; work in butter and vanilla. Add 2 cups of nuts; mix well. Shape into 1-inch balls. Bake cookies in a slow oven, 325°, for about 25 minutes. Roll warm cookies in fine granulated sugar (I prefer to use powdered sugar). Makes about 4 1/2 dozen.
Mix all ingredients and pour into unbaked 9-inch pie shell. Bake at 325° until done.
Saute onions, celery and green peppers in butter. Mix together with next 3 ingredients. Add chili sauce, salt and pepper to your liking. Put a little chili sauce on top of loaf and bake.
Crumble 1/2 box crackers in bottom of casserole dish. Pour mixed ingredients on top, crumble other 1/2 crackers over mixture. Chop stick of oleo on this. Bake at 350° for about 45 minutes.
Put pineapple in bowl, add instant pudding (dry) into pineapple. Add Cool Whip and marshmallows.
Melt butter; add flour and cook until well blended. Add bay leaf, onions, peppers, garlic, parsley, thyme, green onions, salt, pepper and shrimp; mix well. Cook for 5 minutes, then add tomatoes and water and cook for 30 minutes, stirring often, or until sauce is thickened. Discard bay leaf. Add Tabasco sauce. Serve over hot rice.
Combine sugar and water in a saucepan; bring to a boil and cook over medium heat 5 minutes. Cool; mix with the coffee. Pour into refrigerator tray (2 trays may be needed, depending upon size) and freeze without stirring until granular. Serve in sherbet glasses with whipped cream on top or spoon alternately coffee ice and whipped cream into parfait glass and finish off with whipped cream on top. Serves 6.
Combine sugar and shortening, then add eggs, vanilla, flour, soda, salt and milk and mix. Boil 1/2 cup water and add Hershey's cocoa. Add to other ingredients and mix. Pour batter into a greased and floured cake pan. Bake at 350° for 30 to 35 minutes.
Peel and slice enough potatoes to line a 9 x 14-inch casserole dish. Spread ground beef over potatoes. Drain green beans and add a layer of them. Mix soup with 1 can milk and then pour over casserole evenly. Season to taste. Cover with foil and bake at 350° for 35 to 45 minutes or until potatoes are tender. Sprinkle onions on top and return, uncovered, to oven for 5 minutes.
Preheat oven to 350°. Cook noodles according to pkg. directions; drain. In bowl, beat eggs well; add cooked noodles. In another bowl mix flour, salt, baking powder and sugar. Melt butter; add to noodle mixture; add flour mixture, raisins, pineapple with juice, apples, orange juice and grated skin and almond extract.
Brown beef and onion; drain. Add remaining ingredients except biscuits. Roll biscuits on floured board; press into an ungreased muffin cup, making sure dough goes up to edge of cup. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Scramble hamburg and drain grease. Add rest of ingredients and simmer for 30 minutes. Cook macaroni and add to hamburg mixture.
Melt butter. Stir in flour. Add pineapple juice. Cook until boiling. Remove from heat. Cool. Add beaten eggs and sugar. Place on heat until thick. Let cool. Add Cool Whip. Serve with favorite fresh fruits.