HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, put apricot Jell-O (dry) with crushed pineapple (with juice). Heat until boiling. Take off stove and add cream cheese, which has been cut into small pieces. Stir until cream cheese is melted. Add baby food and put into refrigerator until congealed a little. Then add Cool Whip and refrigerate until firm. May be decorated with nuts and Mandarin oranges.
Preheat oven to 350°. Unwrap caramels and melt on low heat with margarine and evaporated milk. While those are melting, make cake mix as directed on box. Pour 1/2 of cake mixture into a 9 x 13-inch greased and floured pan. Bake for 15 minutes. Remove from oven, pour melted caramel mixture over, then sprinkle on chocolate chips. Pour remaining cake batter on top; spread to cover. Bake for another 20 minutes.
In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard and stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite-size pieces.
Fry chicken legs (any parts will do, but legs look better). Place in clean canning jars. Seal by placing in a canner. As needed open and fry just enough to get that crispy taste back. Serve.
Heat oven to 350°. Grease and flour three 8-inch layer pans. Sift together flour and spices. In mixing bowl, combine oil and sugar. Add eggs, one at a time, and beat. Add hot water, then fold in flour mixture. Stir in potatoes, nuts and vanilla. Combine thoroughly. Pour batter into pans and bake 25 to 30 minutes.
Cream the cheese; add Eagle Brand milk. Add 2 cups milk. Add vanilla pudding mix; beat until thickens. Add Cool Whip. Layer wafers, bananas and pudding. Top with wafers or Cool Whip.
Quarter peppers and onions and chop finely in food processor. Drain well. In large pot cover onions and pepper with boiling water. Let stand 20 minutes. Drain and press remaining water out. Make syrup with vinegar, sugar and salt. Add pepper and onion mixture to syrup. Cook for 20 minutes at slow boil, stirring occasionally. Seal in hot sterilized jars.
Fill smalll baking cups less than 1/2 full. Drop tablespoon of cream cheese mixture in the middle. Do not stir!!! Bake at 350° for 15 to 20 minutes and cool. Refrigerate or freeze.
Blend all ingredients, except nuts and parsley. After blending, add nuts and place in refrigerator for 2 days. Form into balls and roll in parsley.
Mix the jello and boiling water. Add raspberries, applesauce and lemon juice. After salad is set, frost with topping of Marshmallow Creme mixed well with cream cheese.
Combine milk, eggs and sugar. Fill baking dish with bread cubes and pour mixture over it. Bake at 350 degrees until firm (appx 45 minutes).
Mix soups and milk. Put cooked rice in buttered 9 x 13-inch dish. Add chicken pieces. Pour soup liquids over and lightly mix. Sprinkle dry onion soup mix over all. Bake at 350° until bubbly.
Mix all the ingredients in large bowl. Wrap mixture in wrappers according to package directions. You can substitute ground pork, chopped shrimp or ground chicken instead of ground turkey. Deep fry in oil until they float to top or golden brown.
Preheat oven to 275°. Melt bakers chocolate in the water. Combine sugar, Mazola and egg. Sift together flour, baking powder, salt and baking soda. Combine liquid, dry and chocolate mixtures. Bake for 1 hour. In a double boiler, melt chocolate bits and butter. Spread over cake.
In a bowl, combine the egg, bread and onion. Crumble beef over mixture and mix well. Shape into two patties. In a nonstick skillet over medium heat, brown patties on both sides in oil. Drain. Combine the soup, water, mushrooms and pepper. Pour over patties. Bring to a boil; reduce heat. Cover and simmer until meat is no longer pink.
Mix all ingredients.	Store in an airtight container. Add 2 to 3 teaspoons to 1 cup hot water.
Beat egg yolks well, stir in lemon juice until well blended. Stir egg mixture into milk, blend well. Pour into pie plate. Beat egg whites, add cream of tartar, and sugar, beat until stiff. Pour on pie. Bake at 350° for 15 minutes until golden brown. Serves 6.
Brown meat; add all ingredients. Simmer for 1 hour and 30 minutes or until desired thickness. Serve with crackers or cornbread.
Brown meat. Drain and stir in flour, then soup. Simmer 2 minutes until thick and hot.
Melt butter and beat in the sugar and mix well. Add eggs, one at a time, and beat briskly. Then blend cocoa and water together. Add the cocoa mixture, flour and nuts and mix all. Pour in a buttered 9 x 9-inch square baking pan and bake for 35 minutes at 325°. When cold, cut into squares.
Cream the oleo, cream cheese and sugar until light and fluffy. Add vanilla; beat well. Add eggs, one at a time. Beat well after each addition. Stir in flour. Spoon mixture into greased 10-inch tube pan. Bake at 325° for about 1 1/2 hours.
Steam sliced carrots until tender; cool. Mix all other ingredients well. Place carrots in a bowl. Pour mixture over carrots. Cover. Marinate 24 hours. Keeps in refrigerator up to 1 month.
Coat liver with mixture of flour, salt and pepper. Set aside. Saute onions in oil in a large skillet until tender. Add liver and saute 1 to 2 minutes on each side or until browned (should be slightly pink inside). Sprinkle with parsley. Serves 4.
Mix all ingredients together. Bake in a 350° oven for 35 to 40 minutes. Take a packet of crackers and 1 stick of butter; blend in blender to crumb. Spread this over casserole and put back in oven to brown slightly.
Preheat oven to 400°. Combine sugar, pumpkin, eggs, oil and water. Beat at low speed for 1 minute. Sift together both flours and next 6 ingredients. Add to pumpkin mixture. Stir just until dry ingredients are moistened. Stir in raisins and nuts. Spoon into lightly greased muffin pans (2 1/2-inch diameter). Bake for 20 to 22 minutes.
Combine scalded milk, sugar and butter in a large bowl; cool to lukewarm. Add salt, eggs, cardamom, yeast dissolved in water and 5 cups flour. Stir well. Add more flour in 1/2 cup increments until dough forms a ball. Turn out onto floured board. Knead well, adding additional flour as necessary, until dough is dull, elastic and not sticky (approximately 10 minutes). Coat a large heat-resistant bowl with vegetable oil. Place kneaded dough in bowl and turn to coat with oil. Cover with a clean damp dishtowel (not terrycloth) or plastic wrap.
Combine sugar, corn syrup and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball (252°), stirring occasionally. Do not overcook. Combine egg whites and gelatin. Beat until mixture forms peaks. Pour hot syrup in thin stream into egg whites and beat until candy loses gloss and holds shape. Fold in nuts and/or coconut if desired. If using pan, use 9-inch square, greased or drop by teaspoons on waxed paper.
Combine all ingredients except bay leaves, ham and white wine. Place bay leaves in bottom of pan. Place ham on top of bay leaves. Spread paste over ham. Add white wine in bottom of pan. Bake at 300 to 325° for 20 minutes per pound of ham, basting frequently.
Heat oven to 350°. Spray bottom of large skillet with Pam. Crumble ground turkey into pan; add onion. Cook and stir over medium-high heat 5 to 7 minutes or until turkey is lightly browned. Stir in spaghetti sauce. Cook over low heat 15 minutes. Reserve 1 cup meat sauce.
Put sweet milk, sugar and Crisco in boiler. Place over heat and let it come to a good boil. Remove from heat; let cool until it is just barely warm. Add 1 quart of the flour and beat with electric mixer until smooth. Add yeast, that has been dissolved in a small amount of warm water. Set aside until double in bulk, then add the other quart of flour. Put in refrigerator. Keep dough pushed down until chilled.
Mix last 2 ingredients together. Make jello; add beets and pineapple and vinegar. Pour into square dish. Let set until hardened. Cover with a mixture of cream cheese and powdered sugar. Cut in squares. (I cut in squares and then add a spoonful on each square.)
Cream sugar and margarine. Add salad oil and beaten eggs. Combine soda, cream of tartar, salt and flour. Add to first mixture. Roll cooled dough into balls (walnut size). Dip in sugar. Place on cookie sheet and crisscross to flatten with a fork or potato masher. Bake at 350° for 12 to 15 minutes. They freeze well.
Cut out cabbage core and steam in hot water, core side down. Peel leaves to dry. Mix hamburg, rice, 1/2 can tomato soup, garlic, onion, salt and pepper. Roll mixture in cabbage leaf, stem side outside. Put 1/2 can tomato soup in crock-pot; layer with cabbage leaves, then cabbage rolls. Add 2 cans tomato soup. Cook 6 hours.
Soak crumbs in milk, add sugar, butter, beaten eggs and flavorings. Mix. Place in buttered baking dish. Bake 350 for 40 minutes or until solid.
In frypan saute vegetables except the tomatoes in oil. When they become soft, add butter, tomatoes and salt and pepper. Saute a little longer and serve.
Combine 2 cups sugar, oil and eggs; beat well. Combine flour, salt, soda and baking powder. Add this to sugar mixture with buttermilk. Stir in nuts. Pour the batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour. While cake is cooking, combine 1 cup sugar, water and butter. Bring to boil for 5 minutes. Pour this mixture, while still hot, over cake.
Combine, egg, Carnation milk, water, salt, baking mix, cheese and nuts. Mix vigorously 30 seconds or until blended. Spoon into buttered 9 x 5 x 3-inch loaf pan. Bake in moderate oven at 350° for 55 to 60 minutes. Serve warm or cold.
Preheat oven to 425°. Brown sausage with onion and drain. Combine meal, eggs, corn, milk and oil. Pour half of mixture into iron skillet. Sprinkle sausage mix and cheese. Pour rest of batter on top. Bake 30 or 40 minutes.
Mix all ingredients together, except for 1 cup of chopped pecans. Form into ball and roll in remaining pecans.
In a large bowl, combine oil with salt, cinnamon and cayenne. Stir in sweet potatoes until each piece is well coated. Arrange sweet potatoes in a single layer on a baking sheet. Bake at 400° for 30 minutes. Turn potatoes; bake until lightly browned, about 10 minutes. Remove from oven; place on serving platter.
Mix sugar, butter and peanut butter with a mixer until well blended. Shape into balls and chill. Melt chocolate chips, butter and paraffin. Dip the chilled balls with toothpicks into chocolate mixture. Yields 50.
Cook sausage until done. Drain off the excess liquid and crumble up. Stir in cream cheese until mixed well. Place 1 package crescent rolls in bottom of baking dish. Spoon and spread sausage and cream cheese mixture over rolls. Sprinkle Cheddar cheese on top. Cover with package of crescent rolls. Bake at 350° until done (brown). Serve warm - hot.
Melt butter and saute onion until tender; set aside. In boiling salted water, cook lasagna noodles for 4 minutes. Add cold water to make warm. Set aside.
Mix sugar, milk, water and Karo. Cook to a hard boil. Set aside. Add oleo, vanilla and nuts.
Cube meat into 1-inch pieces. Wash and prepare vegetables. Skewer each one in order: green pepper, mushroom stem, onion, meat, tomato and continue until skewer is 3/4 full. Cap with mushroom. Lay in a flat pan and sprinkle with the rest of the ingredients. Broil 5 minutes on one side. Turn and broil 4 minutes on the other side. Can serve on rice pilaf.
Brown ground beef, onion and green pepper. Add salt, pepper, mushroom soup, tomato sauce and water. Cook macaroni in boiling water until tender.
Drain the pineapple. Combine cream cheese and milk, then add the Key lime juice; blend well. Stir in pineapple. Pour into shell and chill 1 hour.
Mix all ingredients well and make into loaf. Butter bottom of pan lightly. Add catsup to top of loaf. Bake at 350° to 375° for 1 hour or done.
Saute ham, onion and celery in oil until onion is tender in medium saucepan. Add remaining ingredients except rice; bring to boil. Reduce heat and simmer 30 minutes. Serve over cooked rice. Makes 6 servings.
Wash cucumbers; cut in half lengthwise. Combine salt, vinegar and water; heat to boiling. Pack cucumbers into clean jars. Add 2 sprigs dill weed and 4 peppercorns to each jar. Pour vinegar solution over cucumbers to within 1/2-inch of top. Immediately adjust covers if jar manufacturer directs. (Most do not need adjustment.) Process 10 minutes in boiling bath. Makes 6 to 7 pints.
Peel bananas and cut in half. Then slice lengthwise. Melt butter in skillet on low heat. Add brown sugar and stir until melted. Add bananas or plantains. Sprinkle with cinnamon. Cover and cook slowly for 5 minutes. Turn over and cook 2 to 3 minutes more. Serve warm!
Cream the margarine and sugar until fluffy. Add eggs, one at a time, and beat well after each one. Add flavorings and mix well. Add sifted flour and salt; mix well. Bake in a well-greased and floured tube pan at 325° for 1 1/4 hours. Start in a cold oven.
Place hominy in baking dish; add chili which has been heated. Add chopped onions, then cheese. Top with chips. Bake at 350° for 25 minutes.
Dissolve lime Jell-O as directed on box. Pour into 13 x 9-inch pan and let set until hard. Dissolve lemon Jell-O with 1 cup of boiling water. When warm, but not hot, mix in cream cheese and add the sugar, pineapple and nuts. Mix well. Score the already hardened layer of lime Jell-O with a fork. Pour the lemon mixture onto it and let it harden in the refrigerator. Mix the strawberry Jell-O as directed on box. When slightly cool, pour over lemon layer and return it to the refrigerator. When completely set, serve with a teaspoon of mayonnaise.
Melt butter and mix with pretzels, sugar and pecans. Pat into 9 x 13-inch pan. Bake 8 to 10 minutes at 350°. Beat cream cheese, Cool Whip and powdered sugar together and spread over cooled crust. Refrigerate for 30 minutes. Dissolve Jell-O in water, add frozen strawberries and stir until Jell-O begins to thicken. Pour over cream cheese layer. Refrigerate for 2 hours or more.
Simmer all but beans in skillet for 10 minutes. Add beans; bake in large casserole for 2 hours at 325°, covered. Serves 8.
Mix all dry ingredients. Beat eggs (good) and add to oil and buttermilk. Add to all dry ingredients and mix well. Store in refrigerator overnight before the first baking.
Mix cake mix, flour and jello (dry) add oil, nectar and eggs, one at a time. Mix. Add lemon extract.	Grease	and flour tube pan or Bundt pan well. Bake at 325° for 1 hour. Remove from pan while slightly warm and dribble icing over cake.
You just have to roll it, and then you have to smash it. Then you put some stuff in it and then you cook it. You put it on the stove and cook it. Then you take it off and freeze it and then make it warm. Then you eat it. That's all.
Combine sugar, margarine, milk and cocoa in medium-sized saucepan. Heat, stirring constantly, until mixture comes to a boil. Let boil 1 to 2 minutes. Remove from heat. Cool for 1 minute. Stir in remaining ingredients. Drop by teaspoonfuls onto waxed paper, pressing lightly. Cool until hardened. Makes 3 1/2 to 4 dozen if doubled.
Mix the syrup with the water. Bring to a boil. Mix the dry ingredients and cut in the fat (as in making pie dough). Add the milk and mix. Drop by teaspoons in the hot syrup. Cover and boil slowly, without lifting the cover, for 15 minutes.
Dip chicken wings in eggs (beaten); coat with flour. Fry in	oil 15 to 20 minutes.	Lay chicken wings in a pan neatly. Combine the first 6 ingredients in a bowl to make a sauce; pour sauce over chicken wings. Bake at	350° for 30 minutes.	 Turn chicken wings over before removing from the oven.
Preheat oven to 350 degrees. With electric mixer, beat butter and 1/2 c. powdered sugar. Add vanilla. Combine flour, salt and nuts; stir into sugar mixture. Roll dough into 1-inch balls. Place on ungreased cookie sheet. Bake 15 minutes until lightly brown. While hot, roll in reserved powdered sugar (1-1/2 cups). Cool on a rack, and then roll again in powdered sugar to coat. Cinnamon may also be added to the coating. Makes at least 4 dozen cookies.
Heat oven to 325°. Melt butter in baking dish. Beat eggs, sour cream, milk and salt. Stir in onion. Pour in baking dish (9 x 13 x 2-inch). Bake until eggs are set, but still moist (about 35 minutes).
Cream shortening and sugars well. Add well-beaten eggs and vanilla and beat well. Add sifted flour, soda, oats and nutmeats. Form into rolls and wrap in wax paper. Put in refrigerator until thoroughly chilled. Cut very thin and bake in moderate oven (350°) for 10 minutes.
Combine cake mix, 1/3 cup evaporated milk and butter. Spread half of batter in 9 x 13-inch pan. Bake 6 minutes at 350°. Meanwhile, melt caramels with 1/3 cup evaporated milk. Pour chocolate chips over baked dough. Spread with caramel mixture, then 1 cup of nuts. Spoon remaining cake batter over layer of chocolate, caramels and nuts. Sprinkle remaining nuts on top. Bake 20 minutes. Cool, then cut in squares.
Put the dry sugar in a skillet over high heat. Stir constantly until it browns lightly. Remove from heat, let cool a few minutes, add the other ingredients. Cook over medium heat until it will form a soft all when dropped into cold water. Remove from heat, add 1 Tablespoon vanilla and beat until its cool, and thick enough to spread on cake.
Boil potatoes until soft enough to pierce easily with a fork; drain. Cook broccoli per package directions. Mash potatoes until chunky with spoon or hand masher. Mix all ingredients together. Put mixture into microwave or oven until cheese melts.
Cream butter and add sugar. Sift flour into sugar box (without jarring, remove 2 tablespoons of flour). Alternate addition of flour with eggs. Add vanilla, fig preserves and pecans. Pour cake batter in greased and floured tube pan. Place cake in preheated oven. Bake 1 1/4 to 1 1/2 hours at 325°.
In mixing bowl mix catsup, sugar, syrup and mustard. Brown small onion, chopped, in little oleo. Mix onion with beans. In baking dish put a layer of beans and onion mixture, then a layer of sauce mixture, rest of beans, then rest of sauce mixture. Cover top with strips of bacon. Cook for about 1 to 1 1/2 hours at 325° or 350°.
Mix undrained fruit cocktail, pineapple and sliced bananas together. Stir in instant pudding until well blended. Store in refrigerator.
Grease a 6 x 12-inch dish; line with unbroken crackers, both on sides and on bottom. Slice a layer of bananas on bottom. Mix pudding and milk; mix with whipped topping. Pour 1/2 of mixture over bananas. Top with crackers, bananas and remaining pudding mixture. Cover with crackers; top with whipped topping. Chill.
Cream sugar and butter. Add eggs, one at a time. Add remaining ingredients. Knead dough on floured board. May either pinch off and roll in hand (as making biscuits) or roll out and cut with biscuit cutter. Bake at 350° for 10 to 12 minutes.
Place all of the ingredients into a 4 or 5-quart ice cream freezer. Then fill with milk to the fill line. You can add malt powder (optional).
Slowly add cranberry juice to sugar. Stir until sugar is dissolved. Mix all ingredients and chill before serving. Add ice ring just before you serve.
Spread potatoes evenly over bottom of well oiled casserole. Sprinkle with salt and pepper. Break corned beef in fairly large pieces. Spread evenly over the potatoes in layers. Combine soup and water. Blend thoroughly. Place in small saucepan over low heat. Heat to boiling, stirring constantly. Pour over meat and potato mixture and cover. Bake in moderate oven, about 325°, for 1 1/2 hours or until potatoes are tender. Serve hot.
Separate the stalks from bunch of celery. Wash well and dry thoroughly. Cream the cheese, adding a little milk or orange juice until creamy consistency. Stir in nuts. Fill each celery stalk with mixture. Refrigerate. (If you wish, you can put the stalks back together, tie, chill and then slice into pinwheels.)
Beat egg whites until stiff but not dry. Gradually add sugar, beating constantly. Stir in remaining ingredients. Drop by teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 300° until done.
Preheat oven to 375°. Wash sweet potatoes. Bake one hour until done. Cut in half lengthwise. Carefully scoop out pulp, leaving shells intact. In bowl, beat pulp, evaporated milk, margarine, vanilla and salt until fluffy. Fold in bananas and pecan pieces. Stuff shells with mixture. Bake 20 minutes at 350° until heated through. Makes 8 servings.
Peel thin green rind from melon and remove the soft pink meat. Cut remaining pieces in 2-inch cubes; cover with water and cook until tender, then drain. Combine the sugar, vinegar and 1/2 cup water in a large covered kettle. Boil over a moderate flame 10 minutes. Add cloves in a spice bag and simmer for 1 hour. Add melon cubes and simmer gently for 1 1/2 hours, or until the melon is transparent. Put the rind in sterilized pint jars. Cover with hot syrup and seal.
Season meat with salt and pepper. Add chopped onion and spread into bottom of 8 x 12 pan. Add drained beans evenly over meat. Spread diluted soup over beans. Top with Tater Tots. Bake at 350° for 1 hour.
Cook and stir onion in 1 Tbsp. butter in large skillet on medium heat until tender. Add rice, soup, broccoli, and Cheese Whiz. Mix lightly. Spoon into 1 1/2 quart casserole dish. Toss remaining 1 Tbsp. of butter, melted and bread cubes, sprinkling over casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated. Makes 4 to 6 servings.
Combine powdered milk and water. Stir until smooth. Microwave on High for 1 minute. Add 1/2 cup sugar. Stir and cool.
Heat oven to 375 degrees. Beat eggs in large bowl using electric mixer on medium speed for 15 seconds. Add syrup, vanilla, flour and brown sugar and beat for 15 more seconds. Stir in chocolate chips and pecan halves with a large spoon. Pour pecan mixture into frozen pie crust. Bake on center oven rack for 45 minutes or until a knife inserted in center comes out clean. Serves 10.
Beat eggs and sugar together until creamy. Add milk and vanilla. Beat well. Pour into freezer. This makes 1 gallon of nice textured ice cream. (If milk does not fill freezer up to line for freezing, add enough water to fill and stir.)
Heat oil in a large, heavy pot. Stir in flour and make a medium brown roux. Add onions, celery, bell pepper and green onions; saute until limp. Add garlic, tomato sauce, tomatoes, bay leaves, black pepper, thyme, basil, salt and cayenne. Cook for 15 minutes. Add Worcestershire sauce; simmer for about 20 minutes. This dish improves upon resting several hours.
Cream sugar, shortening, eggs and vanilla thoroughly. Mix flour, baking powder and salt. Add dry ingredients to creamed mix alternately with milk. Spread batter in bottom of well-greased 9-inch square pan. Combine sugar and cinnamon and sprinkle over batter. Bake at 350° for 20 to 25 minutes.
Core tomatoes, cut into 3/4-inch slices. Drain lightly on paper towel. Season with pinch of salt. Using 3 dishes, into one dish put flour. In a second dish, lightly beaten eggs. In a third dish, mix cornmeal, Parmesan, red pepper, salt and black pepper. Heat oven to 200°. Coat tomato slice with flour; dip into egg. Coat with cornmeal mixture. Heat 3 tablespoons of oil in large skillet over medium-high heat. Cook 3 to 4 minutes per side. Add more oil as needed to avoid sticking. Place fried tomatoes on paper towel-lined baking sheet. Keep warm in a 200° oven until ready to serve.
Shred cabbage and mix with salt. Let stand 1 hour. Squeeze cabbage and add carrots and pepper.
Make in summertime end of June when sweet cherries are in season. Put cherries in large glass jar; add hard candy and whiskey. Let set in a cool dark place until Christmas. Strain and put back into whiskey bottles. Can use over ice or mix a shot of Cherry Bounce with 7-Up. Very good.
Mix flour, salt, baking powder and shortening together. Pour small amount of warm water into flour. Knead flour together. Only add enough water to where the flour stays together and forms a ball. Preheat wrought iron skillet or some form of baking utensil on top of the stove. Make small, round balls; roll out with rolling pin into a circle. Cook in wrought iron skillet at a medium to high flame. Cook on both sides. Flip tortillas with tongs or fork. Serves 6 to 8 persons.