HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add 2 cups boiling water to jello. Dissolve jello. Add cherry pie filling and drained pineapple. Refrigerate. Mix cream cheese, sugar and sour cream. Fold in nuts. Spread on top of salad when it is completely congealed. Keep refrigerated until ready to serve. Will fill a 9 x 13-inch pan.
Melt sugar and butter together over low heat (stir while melting). Add nuts and flour mixture while hot, then beaten egg yolks. The batter will be crumbly. Mix scraping as it tends to stick. Fold in stiffly beaten egg whites. The egg whites make it thin enough to pour. Pour into greased and floured large sheet or jelly roll pan. Bake 25 to 30 minutes at 325°. Cut in squares while hot and sprinkle or roll in confectioners sugar. Serves 32.
Pound and lightly flour chicken tenderloins. Saute in butter. In a large skillet, melt butter. Add white wine, Dijon mustard and heavy cream. Mix with whip or whisk. Bring to a boil. Reduce heat and simmer until sauce thickens. Place chicken over rice, noodles or pasta. Cover with Dijon sauce. Garnish with parsley flakes.
Cook bacon until crisp. Reserve 1/4 drippings. Crumble bacon and reserve 2 tablespoons. Microwave beans as directed and drain. Add mushrooms and onions to reserved 1/4 bacon drippings. Cook on medium heat 10 minutes. Drain. Add bacon, hot green beans and pepper. Mix lightly. Spoon into 2-quart serving dish.
Add chopped celery, onions, carrots and olives to taste. Pour into mold. Refrigerate.
Fill unbaked pie shell with sliced peaches. Cream together sugar with margarine. Add flour, egg and vanilla. Spread this mixture over the sliced fruit and bake at 350° for 45 to 50 minutes or until top is golden and brown.
Mix lemon juice and eggs together. Mix Parmesan cheese and breadcrumbs together. Dip chicken pieces into egg mixture and then into bread crumbs. Put chicken on cookie sheet. Pour melted butter over chicken and bake in 350° oven for 50 to 60 minutes.
Mix potatoes, onion, cheeses and salt and pepper in ovenproof casserole dish or pan. Heat milk and butter until melted. Add to potato and cheese mixture. Cover. Bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes.
Stir together dry ingredients together. Make a well in the dry ingredients, then add liquid all at once. Beat thoroughly. our into greased 8 inch square pan. Bake at 400 degrees 25-30 minutes. Serve warm.
Put softened cream cheese and butter in a large mixing bowl. Beat until light and fluffy. Stir in powdered sugar gradually and mix well. Melt chocolate in 1/4 cup water in top of double boiler and stir into sugar mixture. Divide this into half. Reserve one half for frosting.
Combine all ingredients except tuna and simmer until heated through; add tuna and heat thoroughly.
Drain vegetables and mix. Mix sugar, vinegar, salt and pepper. Pour over vegetables and marinate overnight.
Combine sausage, eggs, bread crumbs and sage; form into small balls. Brown; pour off fat. Mix ketchup, sugar, vinegar and soy sauce. Pour over meat balls. Simmer for 30 minutes.
Put cookies through food processor. Cream the cream cheese, margarine and powdered sugar together. Blend in 2 packages of pudding, milk and the Cool Whip. Mix about 5 minutes. Layer (a sand pail for kids or a flowerpot for adults) with the crumbs and cream mixture and end with the crumbs. Add a shovel and there you have it. Kids love this dessert.
Line buttered dish with tortillas. Layer chicken, onions and green pepper. In medium bowl, mix soups with chili powder until red. Pour into casserole (over chicken mixture). Cover with cheese and dribble tomato sauce for color. Bake covered for 25 minutes in 350° oven. Uncover for 5 minutes until cheese melts and browns a little.
Blend 1/2 cup of butter, sugar and vanilla in a large bowl. Add eggs; using a wooden spoon, beat well. Combine flour, 1/3 cup of cocoa, baking powder and salt. Gradually blend into egg mixture and stir in nuts. Spread in greased 9-inch pan. Bake at 350° for 20 to 25 minutes or until brownies begin to pull away from pan sides. Cool.
Dissolve sugar in pineapple syrup over low heat; add gelatin softened in cold water. Chill until partially set; add pineapple and cheese. Fold in whipped cream and chill until firm.
Mix all ingredients. Cook in 350° oven for 1 1/2 hours or 15 minutes in microwave.
Cook celery and onion in butter until crisp-tender, but not brown. Blend in soup and milk. Add tuna and pimento.
In a large kettle or Dutch oven, cook beef, sausage and onion until meat is browned and onion is tender; drain. Stir in the rest of the ingredients except the noodles and cheeses. Simmer, uncovered, for 3 hours, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13 x 9 x 2 inch baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and parmesan. Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes. Let stand for 20 minutes before cutting. Yield: 12 servings.
Peel potatoes and slice in half lengthwise. Place in a greased oblong pan flat side down.	Place chicken on top of potatoes. Pour undiluted soup over top. Sprinkle with parsley flakes. Bake for 1 1/2 hours covered at 325°, then uncover; sprinkle cheese over top and bake for 10 minutes.
Mix flour, 1 1/3 cups sugar, 4 tablespoons cocoa and milk. Add shortening and vanilla. Mix until smooth and pour into greased loaf pan.
Heat oven to 450°. In a small bowl, beat egg, milk, 1 tablespoon catsup, Worcestershire, mustard, garlic powder, salt, pepper and celery seed with fork. Beat in bread, then add meat. Mix thoroughly to a pasty mixture. In a small baking dish, form mixture into a loaf about 3 x 6 inches. Spread remaining catsup over loaf and bake 25 to 30 minutes or until done. Makes 1 loaf, 6 to 8 slices.
In a mixing bowl, combine first 4 ingredients; mix well. Pour into crust. Freeze until serving time. Allow pie to thaw slighlty (just enough for slicing) before serving.
Blend the milk and lemon juice in a bowl, then fold in bananas. Pour into the pastry shell. Chill. Cover with whipped cream just before serving.
Combine crumbs with melted margarine; set aside for topping. Stir together remaining ingredients. Spoon mixture into 10 x 6 x 2-inch baking dish (1 1/2-quart). Sprinkle with topping. Bake at 325° for 35 minutes or until heated through. Yields 6 servings.
Preheat oven to 375°. In small skillet, heat 1 teaspoon margarine until bubbly. Add onion and garlic and saute until onion is softened.
Preheat oven to 375°. Combine all ingredients in a large bowl. Transfer to a small ovenproof casserole and bake, covered, for 30 minutes or until bubbles form around edges. Remove cover and bake for 5 minutes more. Serve warm with crackers.
Slice the vegetables into long 1/4-inch thick slices. Toss in the olive oil and season well with the Southwest Seasoning on both sides. Place on a hot grill and watch carefully, they can burn quickly.
Dissolve yeast, sugar and salt in warm water; let stand 5 minutes. Combine flours and cheese in large mixing bowl. Add yeast mix; beat at low until well blended. Turn dough onto a lightly floured surface; knead until smooth (5 minutes). Cut dough into 32 pieces. Shape each into ball. Roll each ball into a 14-inch rope. Twist each into pretzel shape. Place on baking sheets with cooking spray.
Boil chicken and debone it. Save 1 cup of broth. Mix soups and Ro-Tel. In casserole dish, layer 1/2 bag crushed chips, 1/2 soup mixture, chicken, cheese and another layer of chips. Bake at 350° for 45 minutes.
Mix together rice and soup; put in bottom of greased casserole. Put chicken pieces on top. Chicken breasts or thighs are best. Sprinkle with salt, pepper and garlic salt. Pour over all this a mixture of 1 can cream of chicken soup and 1 1/2 cans water. Cover; bake in a 325° oven for 1 1/2 hours longer. This may also be cooked at 250° for 2 1/2 hours.
Combine. Put in 9 x 13-inch oblong greased pan. Sprinkle with 1 cup crushed potato chips. Bake at 425° for 15 minutes.
Mix all ingredients together and beat at high speed for 3 minutes. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix first 7 ingredients thoroughly. Put into loaf pan. Cover with 2 or 3 strips of bacon. Pour tomato sauce over all. Bake for 1 hour at 350°. Serves 6.
Drain the pineapple and blueberries; reserve the juice. Heat the reserved juices and 1/2 cup water to boiling. Pour this liquid over the Jell-O and stir to mix thoroughly. To this, add the pineapple and blueberries. Stir all together well; chill for several hours until set.
In a heavy pan, melt oleo. Add oatmeal, stir well. Add flour, blend again. Add brown sugar, mix and blend thoroughly again. Use anywhere you would use nuts. Delicious on ice cream. Makes 2 1/2 cups. Store in tight container in refrigerator.
Soften cream cheese; spread into small loaf pan (6 x 10-inch). Add one can of chili (no beans). Spread on salsa. Add grated cheese on top. Bake until	cheese melts or pop in microwave until melted. Eat with Mexican style chips.
Defrost potatoes. Combine next 6 ingredients and pour over potatoes in a large casserole. Mix 1/4 cup margarine and corn flakes and sprinkle on the top. Bake at 350° for 45 minutes. Will serve 16.
Grease bottom of casserole pan. Crush enough tortilla chips to cover bottom of casserole. Mix all ingredients, except 1 cup of shredded cheese. Pour on top of chips. Bake at 350° for 25 minutes. Remove from oven; add remaining cheese. Bake for 5 minutes longer or until cheese is melted.
Saute onion in oil in large kettle. Add cumin and chives. Boil potatoes in just enough water to cover them. Simmer until tender. Add milk to onion; bring just to a boil. Add cooked potatoes. Stir in cottage cheese. Top with chopped parsley.
Grease a 3 qt. rectangular baking dish; set aside. In a very large skillet cook sausage and onion until sausage is no longer pink and onion is tender; drain off fat. Set aside. Meanwhile, in a large bowl, combine 5 c. of the cereal and cooked rice. Spread rice mixture evenly in bottom of prepared baking dish. Spoon sausage mixture over rice layer, sprinkle with Cheddar cheese. In a medium bowl beat eggs, soup, and milk with a wire whisk until combined; carefully pour over layers in baking dish; press down lightly with back of spoon. Toss remaining 1 c. cereal with butter; sprinkle over the top. Bake in 325° oven 50 - 55 minutes; let stand 10 minutes before serving. Makes 12 servings.
Combine the salad dressing, horseradish, vinegar and curry powder, blending until smooth. Serve with cauliflowerets.
In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat. Add 1/4 cup sugar, salt and 1/2 cup butter. Stir until butter melts. Add mashed potatoes. Cool to lukewarm. If possible, check temperature of water with thermometer. Sprinkle yeast over water in large mixer bowl; stir to dissolve. Add milk mixture and 3 1/2 cups flour; beat with electric mixer until smooth, 2 minutes. Stir in raisins. Gradually add remaining flour; mix by hand until dough is stiff and leaves sides of bowl. Turn dough onto lightly floured pastry cloth or board. Knead until smooth and elastic, 10 minutes. Place in greased large bowl. Turn dough to bring up greased side. Cover with towel. Let rise in warm place (85°), free from drafts, until doubled in size (1 1/2 hours).
Mix oil with sugar in electric mixer until well mixed. Add eggs, one at a time, beating well after each addition. Sift flour, cinnamon, nutmeg, baking soda and salt. Add vanilla and mix well. Slowly add the sifted flour mixture. Add the apples, nuts and raisins. Pour batter into a tube pan and bake at 325° for 1 1/2 to 2 hours.
Cut shortening into flour. Combine and mix all ingredients together. Makes a flaky and tender crust.
Cook sausage until browned, stirring to crumble; drain well. Combine sausage and mustard. Cut bread slices in half. Space bread evenly in a greased 12 x 8 x 2-inch dish (I use Pam). Sprinkle sausage over bread; top with cheese. Space remaining bread over cheese.
Put chopped candy and 1 stick butter in top of double boiler. Melt and set aside to cool. Cream the sugar, remaining butter and add eggs one at a time. Heat until light and fluffy. Combine flour and salt; stir in buttermilk along with soda. Alternate flour and milk into butter/egg mixture. Beat well. Add nuts, vanilla and candy bars. Mix well. Pour into a greased and floured Bundt pan. Bake at 375° for 1 hour and 10 minutes. Frost with chocolate marshmallow frosting.
Cream sugar, butter and cream cheese together. Pour in 3 cups milk, add Vanilla Instant Pudding, mix well. Fold in Cool Whip. Start with crushed oreos, alternate with pudding mixture. 3 or 4 layers. Chill 4 hours.
Pare and cook potatoes in salt water until tender (30 to 35 minutes). Drain, mash and beat in cream cheese and sour cream until light and fluffy. Beat in garlic salt and garlic powder. Place in greased 2-quart casserole. Dot with butter and sprinkle with paprika and cheese. Bake at 350° for 1 hour.
Heat together in pan oleo, mushrooms, onion juice, salt, pepper, Worcestershire and sherry. Drain oysters and save 1/4 cup oyster liquid. Mix beaten egg, oyster juice and cream. Divide crushed crackers into three parts. Butter casserole and lay one-third cracker crumbs in casserole. Layer 1/2 oysters over crumbs and pour 1/2 mushroom mix over oysters. Repeat 1/3 crumbs, remaining oysters and remaining mushroom mix. Top with remaining cracker mix and pour oyster juice and cream mix over all. Sprinkle with paprika and bake, uncovered, in oven at 350° to 375° for 35 to 45 minutes.
Heat oven to 400°. Generously grease a 9 x 13-inch pan. Cook beef and onion in skillet until beef is brown; drain. Stir in soup, vegetables and milk. Stir baking mix and water in pan until moistened; spread evenly. Spread beef mixture over batter. Top with tomatoes; sprinkle cheese over all. Bake 30 minutes. Yield: 8 to 10 servings.
In a bowl place pudding and Cool Whip. Mix well. Add pineapple tidbits plus juice. Slice oranges and cherries, no juice. Mix all together and chill.
Boil and mash potatoes. Add farina, salt and enough flour to form a stiff dough. Knead and form into long roll; cut in pieces. Drop in boiling water. Boil for 20 minutes. Melt butter. Cook onions and bread crumbs. Pour over dumplings.
Dissolve soda in vinegar. Sift baking powder with flour. Mix vanilla with eggs, then mix ingredients in order given. Make a firm dough. Roll and cut as desired. Bake at 400° until light brown (start with 10 to 15 minutes). Yields 5 dozen.
Pat roast dry with paper towel. Rub with peppers and salt. Heat oil in pot over moderate heat. Brown roast on all sides. Transfer meat to plate. Pour off fat from pot. Add butter and heat. Add onion, celery, green pepper and garlic; cook over moderate heat until onion is golden. Stir flour into pot and stir for 2 minutes. Add tomato sauce, beef broth, tomatoes, thyme and bay leaf. Add meat, bring to boil and then lower to simmer. Cook, covered for 3 hours or until tender.
Grease pan well. Mix cinnamon, sugar and nuts together and set aside. Beat cake ingredients 5 minutes. Pour 1/4 of batter in pan, then a layer of cinnamon mixture, then 1/4 of batter, continuing this until all are used, ending with the batter. Bake 45 to 50 minutes at 350°. Remove from oven and let stand in pan 10 minutes. Glaze with powdered sugar and water.
Mix sugar, flour and cocoa in saucepan. Add to this mixture 3 well beaten egg yolks. Add the milk. Cook over medium heat until thick. Add butter and vanilla. Pour into baked pie shell. Top with 3-egg meringue. Bake at 325° until brown.
Make peanut butter and jelly sandwiches. (Don't use too much or it will run out when sandwich is heated.) Spread butter on outside of sandwich and grill in skillet until bread is toasted.
Mix all ingredients, except chocolate chips and German chocolate, with mixer for 4 minutes. Fold in grated German chocolate and gradually add chocolate chips. Pour into well-greased and floured Bundt pan. Bake at 325° for 1 hour. Let cool before removing from pan. I sometimes sprinkle with sifted powdered sugar around the top!
Brown chicken slices in ovenproof pan. Remove with slotted spoon. Saute green peppers over medium heat 8 to 10 minutes. Add chicken back, cook until just done, remove from heat. Preheat broiler to high. Top chicken mixture with butter, garlic and cheese. Place under broiler 6 to 7 minutes, until well browned. Garnish with sliced green onion. Serve with warm tortillas and Spanish rice. Serves 4.
Cream butter, sugar and egg yolks. Combine the dry ingredients alternately add the dry mixture and the banana pulp to the butter, sugar, egg mixture. Beat until well blended. Fold in the beaten egg whites. Stir in the walnuts.
Beat egg in a bowl. Crumble bread into it. Add enough catsup and water to make a soupy mixture. Drop in the remaining ingredients. Mix well. Form into small balls. Brown in small amount of oil in frypan. Remove to casserole dish.
Preheat oven to 350°. In small bowl, combine flour, baking powder and salt. Set aside. In large bowl, combine butter, peanut butter, both sugars and vanilla. Beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 6 ounces (1 cup) chocolate chips.
Combine sugar, salt, cocoa and cornstarch. Add milk and cook over low heat until thick and bubbly. Remove from heat. Add margarine and vanilla. If mixture is too thick, add a little more milk. Mint flavoring also may be added.
Prepare cake mix per package. Pour half the batter into a greased/floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Meanwhile, melt caramels, butter and milk in saucepan over low heat. Stir constantly. Pour this over half baked cake while cake is hot. Top with chocolate chips and pecans. Then pour on the remaining batter. Bake for another 20 to 30 minutes. Do not underbake.
Beat heavy cream until very thick; set aside. Cream together sugar and cream cheese; add vanilla. Fold in whipped cream. Top with pie filling of your choice.
Chop green pepper and onion fine; mix all ingredients, except reserved tomato soup, and put into baking dishes (at least 9 x 13-inch). Top with reserved tomato soup. You can garnish with green pepper slices. Bake at 350° about 2 hours. This meat loaf makes its own gravy-like sauce that tastes great over mashed potatoes.
Melt together 1/2 square chocolate and 1/2 cup oleo. Add other ingredients and stir to a slight boil and enjoy.
Brown and drain meat. Finely chop celery, carrots and onion and saute with 2 Tbsp. butter until tender. Add chicken broth, half cup of water, diced potatoes, parsley flakes, and beef. Bring to boil then reduce heat. Cover and simmer until potatoes are tender.
Combine first 4 ingredients and boil 1 minute. Add vanilla, oatmeal and peanut butter. Drop by teaspoonfuls onto wax paper and let cool.
Soften gelatin in 1/4 cup cold water. Mix together in the saucepan the flour, salt and milk. Cook over low heat, stirring until it boils. Boil for 1 minute; remove from heat and stir in softened gelatin. Cool. When partially set, beat with rotary beater until smooth and blend in vanilla and almond extract. Gently fold in stiffly beaten whipping cream. Carefully fold in a meringue of the egg whites, cream of tartar and sugar. Fold in coconut and pour into a 9 or 10-inch pie crust. Sprinkle with coconut. Refrigerate.
Mix together cream, water and salt. Heat grease in an iron skillet on medium to low heat. Mix in cornmeal until well coated in grease. Stir constantly until meal begins to brown. When meal browns slightly, pour in cream mixture and turn burner up to medium-high until mixture thickens. Stir constantly until gravy begins to thicken. Remove from heat and serve with fried potatoes.
Heat together first 4 ingredients until butter melts. Dissolve yeast in warm water and add to warm mixture. Stir in flour until stiff. Knead lightly, adding more flour, if necessary. Let rise in bowl 15 minutes. Punch down. Shape into rolls. Place on greased sheet. Let rise 15 to 20 minutes. Bake at 350° for about 15 minutes. Takes about 1 1/4 hours altogether.
Heat together soup and butter. Add chopped hard-cooked eggs. In a small baking dish, put layer of cracker crumbs, layer of asparagus, then soup mixture. Continue with layers of each and top with cracker crumbs and grated cheese. Bake at 350° until hot through and through.
Beat egg whites until stiff; gradually beat in sugar. Fold in baking powder and vanilla. Fold in crackers, nuts and cherries. Place in a greased 9-inch pie pan. Bake at 350° for 20 to 25 minutes. Top with sweetened whipped cream and chill for at least 3 hours or omit whipped cream and top with vanilla ice cream. Makes 6 to 8 servings.
Mix sugar, cornstarch and water; bring to a boil. Cook until thick and clear. Add jello and butter; blend well. When cool, add strawberries and pour into baked pie shell. Top with Cool Whip.
Bring oleo, sugar and syrup to hard boil stage (260°). Boil for 5 minutes and then add soda. Mix well. Pour over popcorn and mix. Bake at 250° for 1/2 to 1 hour, checking every 15 minutes.
Mix altogether except butter and vanilla. Cook about 20 minutes and add butter. Cook until candy forms into little balls in cold water. Add vanilla and beat until it starts to harden and pour into plate and let cool.
In heavy saucepan, dissolve cornstarch. Stir in milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat. Add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared shell. Pour filling over bananas. Chill 4 hours or until set. Garnish with banana slices. Spread whipped cream over top.
Combine all ingredients and beat until fluffy.	Pour into casserole dish sprayed with Pam. Bake until lightly brown at 350°.
Unroll pizza dough. Place dough side by side on a baking sheet with two short sides touching, pinch to seal. Cut a 2 inch strip from one short side; set aside. Brush the remaining dough with salad dressing to within 1/2 inch of edges. Top with turkey, cheese, red pepper, and onions. Roll up, jelly roll style, starting with a long side; pinch seam to seal. Place seam side down on an ungreased baking sheet; form a ring and pinch ends together. Beat one egg yolk, brush over dough. Bake at 350° for 30 minutes.
Combine broth, oil and vegetables in a large saucepan. Bring to a boil. Cover and reduce heat. Cook until vegetables are tender. Stir in chicken soup, chicken and pepper. Spoon into a 13 x 9 x 2-inch baking dish.
Beat yolks of eggs well; add sugar and beat well. Slowly add bourbon 1 tablespoon at a time. Fold in whipped cream. Beat whites of eggs until they stand; fold in slowly. Sprinkle nutmeg over the top.
Heat oven to 350°. Blend cottage cheese, eggs and spices in blender. Saute mushrooms and pepper. Mix all ingredients together and place in casserole dish. Cover with remaining grated cheese. Bake for 30 to 40 minutes. For best flavor, make a day ahead.
Combine all ingredients. Chill. May garnish just before serving with crisp-cooked crumbled bacon.
Mix oil and sugar together. Add eggs. Do not use mixer. Mix well and add flour with cinnamon, soda and salt. Mix well. Add apples, nuts and vanilla. Bake in greased and floured Bundt pan at 350° for 1 1/2 hours.
Cream first 3 ingredients. Add eggs and beat well. Add flour and nuts and mix thoroughly. Drop from a teaspoon on a cookie sheet. Bake at 350° for 10 minutes. Yields 7 dozen.
Drain pineapple, reserving syrup. Add water to syrup to make 2 cups; bring to boil. Add gelatin to boiling syrup and stir to dissolve. Add drained pineapple; pour into 10 x 6 x 1 3/4-inch dish. Cover immediately with a layer of marshmallows. Chill until gelatin is firm.
Heat oven to	350°. Grease round 9 x 1 1/2-inch pan. Mix butter, pudding mix, oil, sour cream and eggs altogether. Bake for about an hour until brown. Take it out of the oven and let it	cool before you turn it out of the baking pan. Finally put your icing on it and then put sprinkles on it. It's finished and ready to eat.
Mix all ingredients well and pour into a greased and floured Bundt pan. Bake at 350° for 40 minutes or until done. Leave plain or glaze.