HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in hot water. Save 1/4 mixture to be used later. Into the rest of the jello, mix together bananas, strawberries and pineapple. Put	in refrigerator until congealed.	To the softened cream cheese add the cup of confectioners sugar and the vanilla (set aside).	In another bowl, beat the whipping cream. Add this to the cream cheese mixture along with 1/4 cup of reserved jello. Put this on top of the congealed salad and sprinkle with chopped nuts if desired. Be sure not to leave out more than 1/4 cup of the gelatin and hot water mixture or the bottom layer will not jell.	This is so good it could be served for salad or dessert.
Brown battered steaks in oil. Remove and saute onion and celery. Replace venison. Add tomato sauce, mushrooms, water, salt and pepper. Simmer for 1 1/2 to 2 hours or until venison is tender. Hint: Serve sauce over noodles or rice.
Put spinach in saucepan. Add water; cook until tender. Drain; add butter. Stir and add egg. Stir. Put back on stove with lid over very low heat until all the egg is done. You will need to stir the mixture. Drain off all the liquid. Salt to taste.
Stir all ingredients, except sugar and clear-jel, together in large kettle. Boil down for 1 1/2 to 3 hours, then add the sugar. Mix the clear-jel with cold water; add to thicken.
Mix the chocolate chips and butterscotch chips together in a microwave-safe bowl. Heat for 60 to 90 seconds in microwave. When they are soft, mix together well. Stir in peanuts. Drop by teaspoonfuls onto wax paper on a cookie sheet. Refrigerate for several hours until firm. Makes about 60 to 70 clusters.
In small saucepan, melt butter, chocolate chips and peanut butter together. Fold in cereal, raisins, peanuts and coat. Pour box of powdered sugar over mixture and with fork in each hand. Stir gently to coat with sugar. (I use a large bowl, just dump everything into a bowl and it's much easier to coat with powdered sugar. Cool and store in airtight container.)
Mix first 5 ingredients until blended. Stuff between the leaves of artichokes. Stand in saucepan and pour in about 1 inch of water. Place about 1 teaspoon olive oil over each artichoke. On low to medium flame, let steam until you can pull out one of the outside leaves easily. Makes 3 stuffed artichokes.
Combine sugar and Karo in a 3 quart saucepan. Cook over moderate heat, stirring frequently, until mixture boils. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies. Press mixture into a buttered 9 x 13-inch pan. Melt chocolate and butterscotch chips together over hot, not boiling, water, stirring until well blended. Remove from heat and spread over Rice Krispie mixture. Cool until firm. Cut into bars.
Mix altogether and pour into pie shell. Bake at 300° for 40 minutes. Chill and serve with whipped topping.
Melt butter in large saucepan, then saute mushrooms and scallions until tender. Add flour and stir just until flour is cooked. Whisk in chicken broth and then milk, stirring until thickened. Add salt, pepper, nutmeg, cream cheese and Swiss cheese; stir until melted. Then stir in spinach. Heat and stir very gently. Season to taste. Serve hot. Makes 4 to 6 servings.
Combine together sweet potatoes, salt and 1/2-cup boiling water in saucepan. Cover and simmer for 15 minutes or until tender. Pour off all but 1/4 cup stock. Dot with butter and set aside.
Thaw fish, if frozen. Separate fillets and pat dry with paper towel. Combine beaten egg white, grapefruit or orange juice concentrate and Worcestershire sauce. In another bowl, combine crushed crackers and wheat germ. Dip fish fillets into egg white mixture, then in the crumb mixture. Arrange fillets in a 13 x 9 x 2-inch baking dish, tucking under any thin edges so fish will be uniform in thickness and cook evenly. Drizzle the melted butter or margarine evenly over fish. Bake in a 500° oven for 8 to 10 minutes or until fish flakes easily when tested with fork. Makes 4 servings.
Cream butter and sugar. Add egg yolks that have been well beaten. Sift the flour, salt and baking powder together, then add alternately with milk. Add the vanilla and stiffly beaten egg whites. Bake in a greased tube pan at 350° for about 1 hour.
Stir together vinegar, water, sugar, salt and pepper until sugar is dissolved. Stir in dill; set aside. Rinse cucumbers well; peel, leaving a few long narrow strips of peel on cucumbers. Slice paper-thin and add to marinade. Toss gently. Cover and chill well. Serve with chicken, meat, fish or sandwiches. Makes 4 side-dish servings.
Mix 1 stick butter and graham cracker crumbs together and press in bowl or dish for crust.
Dissolve yeast in water for 4 minutes; add sugar, salt and eggs. Beat thoroughly; add milk alternately with flour. Add 1/4 pound melted butter. Cover and let double in size. Roll out 1/2 inch thick, cut in strips 2 inches long by 1 inch wide. Dip each strip in melted butter and place in tube pan 5 layers deep. Let rise and bake at 325° for 45 minutes or until done. Will slice or pull apart. When reheating, wrap in foil and sprinkle with 1 tablespoon water. Makes two pans.
Put sugar, margarine and milk into large saucepan. Cook until mixture forms hard ball in water. Grease pan with butter to pour candy into. When it has formed ball, add Marshmallow Creme and chocolate pieces until dissolved. Then add vanilla and nuts. Pour quickly into greased dish or pan and cool, then serve.
In deep fryer, place oil, filling to no more than 1/2 full. Heat to medium temperature.
Dice vegetables. In soup kettle, cook vegetables in water or ham broth until tender, about 20 minutes. Add ham, butter, salt and pepper. Blend flour into milk. Stir into soup. Heat, stirring constantly, until mixture boils. Turn heat to low and allow to simmer, partially covered, 10 to 20 minutes. Garnish with paprika and chopped parsley.
Preheat oven to 375°. Stir flour and 3/4 cup plus 2 tablespoons sugar together. Beat egg whites, cream of tartar and salt until foamy; add remaining sugar, 2 tablespoons at a time. Beat until stiff peaks form; fold in flavorings. Sprinkle flour mixture and cherries over top. Fold in gently just until flour mixture disappears. Push batter into ungreased tube pan. Bake for 30 to 35 minutes.
Drain green beans and corn. Add salt and pepper to taste. Spread evenly in greased casserole dish. Mix onions, celery, cheese, sour cream and soup. Spread over beans and corn. Melt margarine and mix with crushed crackers and almonds. Spread this over top of casserole. Bake in 350° oven for 40 to 45 minutes.
Combine chocolate chips, cream cheese and evaporated milk in saucepan. Melt and mix on very low heat; add walnuts and 1/2 teaspoon almond extract. Cool. Combine remaining ingredients in large mixing bowl. Press 1/2 mixture into a greased 9 x 13-inch pan. Spread chocolate mixture on top. Sprinkle rest of mixture on top of filling. Bake at 350° for 35 to 40 minutes or until brown on top. When cold, cut into bars or squares.
Combine cornstarch and water in top of double boiler. Add sugar, cinnamon, chocolate and coffee. Cook over boiling water until thick. Add milk. Heat 15 minutes while stirring often. Chill. Top with whipped cream and serve cold. Makes about 6 servings.
Open fresh loaf of bread. Put one slice of bread in left hand. Put another slice of bread in right hand. Move left hand towards the right hand and the right hand towards the left. Whaw!! the slices of bread are jammed together--Thus--a Jam Sandwich.
Put coconut in cloth and squeeze all juice out. Boil sugar in coconut milk 5 minutes. Add coconut and boil 10 minutes or longer. Set in a pan of cool water and beat until creamy.
Mix together Bisquick and cold water to form dough. Divide dough into two balls and roll each into rectangle shape. Divide sausage in half and spread/pat onto rolled dough. Roll dough and sausage jelly-roll style. Freeze slightly to make slicing easier. Slice rolls into 1/8-inch slices and arrange on ungreased jelly roll pan. Bake at 425° for 8 to 10 minutes. Can easily be frozen.
Brown and rinse hamburger. Combine all the ingredients in a large crock-pot. Cook on high all day. May put in large kettle in the oven and cook at 275° for 6 hours.
Fry bacon; drain and crumble. Cut up tops of broccoli. Add bacon and cheese. Mix together mayonnaise, vinegar and sugar. Stir in broccoli. Refrigerate for 1 hour or longer to marinate and serve.
Ground beef and onions are to be browned thoroughly. Add remaining ingredients and simmer for 2 hours. If too bitter, add 1 or 2 tablespoons of sugar.
Cook until zucchini is transparent and sugar is melted and syrupy. Dissolve 2 tablespoons cornstarch in small amount of water; add to zucchini mixture to thicken. Pour into 8 x 8-inch pan.
Combine first 5 ingredients and blend well. Spoon into 1-quart mold. Chill. Combine the next 5 ingredients and blend well. Spread over first layer. Refrigerate overnight; unmold. Garnish top layer with coconut and pecan halves, if desired.
Saute hamburger, bacon and onion until lightly browned. Drain only a small amount of liquid from beans. Thoroughly mix all ingredients together. Bake, uncovered, for 1 1/2 hours at 300°. For faster cooking, bake at 350° for 40 minutes.
Preheat oven to 350°. Stir cocoa and baking soda in mixing bowl. Blend in 1/4 cup oil. Add boiling water and stir until mixture thickens. Stir in sugar, eggs and remaining oil. Add flour, salt and vanilla. Blend completely.
Combine margarine, milk, sugar and salt in medium size heavy saucepan. Bring to a boil over medium heat, stirring constantly (about 5 minutes). Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined square baking pan. Chill until firm. Cut into 1 1/2-inch squares.
Cook in large vessel, stirring constantly. Cook to a soft ball. Take off and add vanilla. Whip until creamy and add pecans at once. Pour into buttered pan and, when cool, cut into pieces.
In 2-quart saucepan melt butter. Stir in remaining ingredients, except tomato and parsley. Cover and cook over medium heat until vegetables are tender 10 to 12 minutes. Remove from heat. Stir in tomato and parsley. Cover and let stand 1 minute.
If you use plain flour, add 1/2 teaspoon salt and 1/2 teaspoon soda to the ingredients.
Preheat oven to 350°. Cook onion, celery and carrots in margarine or butter for 5 minutes. Stir in the flour, salt and milk. Cook, stirring constantly, until thickened. Stir in mayonnaise, Worcestershire sauce, noodles and vienna sausages. Place in 1 1/2-quart casserole dish. Bake, covered, at 350° for 25 minutes. Serves 6.
Wash onions, cut onions in about 4-inch long pieces. Put in water to cover. Add chicken bouillon cubes and vegetable oil. Cook until almost done. Mix 1 cup of cornmeal to a stiff consistency with hot water. Shape dough into small flat cakes. Drop in skillet with onions. Cook about 10 more minutes. Serves about 5 people.
Combine sugar, cocoa and milk in saucepan. Bring to a boil and cook 5 minutes. Remove from fire. Add butter and stir. Then add peanut butter until melted. Pour contents over the raw oatmeal. Stir quickly and drop by spoonfuls on wax paper. Makes fudgie cookies.
Preheat oven to 350°. Saut onion in oil until limp. Add carrot and cook 2 to 3 minutes. Add garlic, thyme and spinach. Cover and cook until spinach wilts. Pour off excess water. Salt and pepper to taste. Allow to cool. Divide into 6 portions. Cut pocket in side of each chicken half. Stuff each with spinach filling. Close with toothpicks.
Mix pudding according to directions. Add sour cream to pudding mixture, then add Cool Whip. Layer pan with wafers, then put bananas. Add pudding and keep alternating the layers. Serves 8 to 10.
In a large skillet, pour oil. Add onions and cook 5 minutes. Stir in ground beef and garlic; brown. Add remaining ingredients and stir well. Simmer on very low heat, stirring often, for 3 or 4 hours.
Combine all; mix well and bake in a moderate oven for 1 to 1 1/2 hours.
Cream sugar and shortening; add eggs and vanilla. Beat well. Add flour, salt and soda. Stir in oats and nuts. Mix. Form dough in rolls, 1 to 1 1/2 inches in diameter. Wrap in waxed paper. Chill; slice cookies about 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes. Makes about 5 dozen.
In a mortar, pound the garlic to a paste with the basil and parsley; add the tomato paste and cheese. Beat in the oil by droplets, then beat in 1 cup of hot soup. Pour the sauce into a small bowl and pass it around with Garden Soup. Yield: 10 to 12 servings.
Steam broccoli just until tender. Put in bottom of casserole. Melt 1/2 stick of butter in medium pan. Stir in flour until smooth. Add milk and bouillon cubes and cook until thick. Pour over broccoli. Prepare Stove Top as per box directions using other half of butter. Pat on top of broccoli. Bake at 325° for 30 minutes.
In large saucepan, saute onions and garlic in oil. Add parsley, tomatoes, tomato paste and water. Stir well. Add salt, pepper, basil and bay leaf. Simmer for 45 minutes.
Place ingredients in a pan; cook until mixture separates from sides of pan, approximately 2 to 5 minutes. Stir constantly to prevent scorching. Cool about 5 minutes and pour over cake. Do not spread.
Mix ingredients in the order listed. Drop by teaspoon onto greased cookie sheet and bake at 350° for about 10 minutes.
Beat together the eggs, oil, lemon juice and vanilla. Add sugar; beat. Slowly blend in flour with soda and salt. Blend well. Add pecans; stir. Fold in chopped apples last. Bake in heavy Bundt or tube pan for 1 1/2 hours.
In large bowl, combine first 7 ingredients. Dip chicken in margarine, then in crumb mixture. Place in a greased 15 x 10 x 1-inch baking pan. Bake uncovered at 400° for 20 to 25 minutes or until chicken is tender and juices run clear. Serves 6.
Preheat oven to 325°. Cream butter and sugar. Add eggs, one at a time. Fold in flour alternately with milk, vanilla and lemon juice. Don't beat too long. Bake for 70 to 90 minutes in a tube or loaf pan.
Beat eggs until light. Add sugar, sweet potatoes, salt, melted butter, milk, lemon juice and nutmeg. Pour into unbaked 9-inch shell. Bake at 350° for 45 minutes or until custard is set. Pumpkin may be substituted for sweet potatoes. Makes one 9-inch pie.
Mix German chocolate cake mix according to package. Pour half of the batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes or until done.
In a small mixing bowl, stir together egg, buttermilk, green onions and water. In a medium mixing bowl, combine flour, corn meal, sugar, baking powder, baking soda and salt. Add egg mixture to dry ingredients. Stir just until moistened. In a heavy saucepan or deep fat fryer, heat about 2 inches oil to 375°. Drop batter by tablespoons into hot oil. Fry a few at a time, about 2 minutes, or until golden brown, turning once. Drain on paper towels. Keep warm in 325° oven while frying remainder. Makes about 18.
Mix the first 3 ingredients together and place firmly on bottom of a 9 x 13-inch ungreased pan.
Heat 1 tablespoon of peanut oil in a preheated wok. Turn heat down to medium. Beat eggs and pepper with a fork in a small bowl. Pour 1/3 of egg mixture into wok. Swirl wok gently so egg covers bottom of wok. Cook over medium heat until egg mixture sets, about 1 to 2 minutes. Remove egg from wok and cut into thin strips.
Preheat oven to 325°. Place ham on rack in a shallow baking pan. Bake at 325° for 1 1/4 to 2 1/4 hours until done. Meanwhile for sauce, in medium saucepan cook onion in margarine until tender, not brown. Stir catsup, preserves and dry mustard. Heat through. Brush sauce onto ham before serving; pass remaining. Serves 16 to 24.
Cook spaghetti as directed on package. Rinse under running cold water and drain. Heat oven to 350°. Mix broth, half and half, flour, butter, salt and pepper in a 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased 12 x 7 1/2 x 2-inch baking dish. Sprinkle with cheese. Bake, uncovered, until hot and bubbly, 25 to 30 minutes. Makes 6 servings.
Mix shortening, sugars, vanilla and eggs and beat thoroughly. Sift flour and spices together; add to shortening mixture.	Blend thoroughly. Lightly stir in raisins, oats, coconut and pecans. This will be hard to mix and you may have to mix with your hands. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes or until very lightly browned.
In a bowl with crabmeat, add green pepper, some parsley and bread. In a small bowl, beat together the egg, salad dressing or mayonnaise, dry mustard, salt, pepper and butter.
Smooth cream cheese evenly on the bottom of a glass baking dish, round or 9 x 9-inch. Spread chili over cream cheese. Sprinkle Cheddar cheese on chili. Place in microwave just until cheese melts. Serve with tortilla chips.
Peel the apples and cut into 1/4-inch slices. In a large frying pan, melt 4 tablespoons of butter over medium-high heat. Add the apples and 1/2 cup of sugar. Cook, stirring occasionally, until golden brown, about 25 minutes. Heat the oven to 325°. Use the remaining butter to butter one side of each slice of bread. Line the bottom of a 1 1/2-quart baking dish with half of the bread, buttered side up. Cut the remaining bread into 8 triangles. Beat the eggs and 1/2 cup of the remaining sugar until light. Beat in the milk, 1/4 teaspoon of cinnamon and the vanilla. Put the apples on top of bread in the pan and arrange the triangles around the edge. Pour the milk mixture over all and let stand 10 minutes. Combine the remaining 1 tablespoon of sugar with 1/8 teaspoon of cinnamon and sprinkle on top. Bake until golden brown around the edges and the custard is set, about 1 hour. Makes 8 servings.
Wash chicken wings and pat dry. In skillet, saute chicken wings in melted butter until lightly browned. Arrange in oiled baking dish; add tomatoes and celery. In a separate bowl, mix soy sauce, vinegar and salt. Pour over the chicken. Bake at 375°, uncovered, for 30 minutes.
Place jar of peanut butter in water to soften. Melt chocolate, peanut butter and butter. Drop 1 tablespoon mixture in each cup. Refrigerate 15 minutes. Smooth top. (May use a bit of paraffin melted with mixture if desired.)
Mix water, vinegar and egg; add to flour and salt mixed with shortening. Roll out amount needed. Rest can be frozen until later. Makes three 8 or 9-inch crusts.
Trim bread and roll out until thin. Cream the cream cheese, egg yolks and sugar. Spread thinly on the bread. Roll up. Melt butter. In separate bowl mix brown sugar and cinnamon. Dip rolls first in butter then in cinnamon-sugar mixture. Place close together on cookie sheet. Freeze. Remove from freezer and slice each roll in half. Put in oven straight from freezer on greased cookie sheet. Bake at 350° for 15 to 20 minutes. Makes 8 dozen.
Place salmon in a large nonstick skillet that has been coated with cooking spray. Combine milk and bouillon granules; pour over fish. Cover; bring to a boil. Reduce heat; simmer 8 minutes or until fish flakes easily when tested with a fork.
Cook and stir bell peppers, onion and garlic in 1/4 cup Miracle Whip over medium heat for 3 minutes. Stir in chicken, juice, cumin, ground red pepper and remaining 1/4 cup Miracle Whip. Cook about 10 minutes, or until chicken is cooked through. Serve on tortillas.
Combine broccoli, olives, onion, eggs and nuts. Serve chilled in a bowl or over honeydew melon slices.
Combine flour and sugar. Cut in margarine. Add egg yolk and mix. Pat mixture into ungreased 9-inch pie pan and bake at 350° for approximately 15 minutes.
Bake gingerbread as directed on package. Beat cream cheese until fluffy. Heat lemon pudding until hot through. Top warm gingerbread squares with cream cheese. Spoon hot lemon pudding over top. Serves 9.
Brown meat; break into bite size pieces. Remove from skillet and drain. Brown onion and bell pepper in meat drippings; drain onion and pepper. Stir together the beans, brown sugar, molasses, dry mustard, Worcestershire sauce, ketchup and black pepper. Mix in meat, onion and bell pepper. Pour into lightly greased casserole dish. Bake at 325° for 1 hour.
Combine all ingredients in ice cream freezer; stir well. Start freezer and let run until it begins to slow down or ice cream begins to thicken. (May add fruit to make any flavor.)
Bring 1 quart of water with salt to a boil. Add spaghetti. Immediately after that, add broccoli cut into bite size pieces. When spaghetti is done, drain spaghetti-broccoli in colander. Put into a large bowl. Melt butter with garlic cloves in microwave; pour over spaghetti-broccoli mixture. Salt and pepper to taste. Sprinkle Parmesan cheese over spaghetti-broccoli. Toss slightly and serve immediately.
Mix all ingredients together and add enough water to make 2 1/4 cups liquid. Mix rice and beef mixture and liquid together in casserole dish and bake at 350° for 45 minutes.
Blend cream cheese with remainder of ingredients. Chill at least 1 hour before serving with chips or crackers.
Brown spareribs, remove from pan while you melt butter and add rest of ingredients in frying pan. Add while hot to ribs. Bake at 350° for 1 1/2 hours, test if not well done. Roast awhile longer. Or you can use slow cooker method.
Scald milk over hot water in top of double boiler or over very low heat. Cool to lukewarm. Add yeast, sugar, water and egg; beat until blended. Add half of the flour, butter and salt; stir until blended. Add remaining flour, stirring until blended.
Place the ham, cheese and asparagus in the crepe center and roll, placing seam face down, on greased casserole dish, 9 x 12-inch.
Heat oven to 375°. Place chicken in roasting pan. Combine apple juice, cornstarch and cinnamon in a small saucepan, mixing well to blend cornstarch. Add lemon slices. Cook over medium heat until thickened, stirring constantly. Remove lemon slices and spoon part of the glaze over the chicken breasts.
Mix together first 5 ingredients. Pat down in oiled and floured 9 x 13-inch pan. Bake at 425° for 12 minutes or less. DO NOT OVERBAKE. Over low heat, melt chocolate chips and peanut butter. Pour over baked mixture. Cut in bars when cooled.
Cook meat and onions until done. Drain, add soups, sauce and milk. Remove from heat. Take 3 to 4 tortillas and tear in bite size pieces in bottom of 9 x 13-inch casserole. Add some of the meat/soup mixture; then some cheese. Layer, being sure to end with cheese on top. Bake at 350° for 45 to 60 minutes.
Preheat oven to 400°. In large skillet, brown ground beef; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour mixture into 2-quart casserole. Prepare corn muffin mix according to package directions; stir in 1/2 can onions. Spoon corn muffin batter around edge of beef mixture. Bake, uncovered, at 400° for 20 minutes or until corn bread is done. Top corn bread with cheese and remaining onions; bake, uncovered, for 1 to 3 minutes or until onions are golden brown. Makes 6 servings.
Blend cheese and sour cream. Add soup mix and Worcestershire. Cut crust off bread and flatten with rolling pin. Spread with mixture and roll up. Cut into thirds. Cut bacon and wrap around rolls; secure with toothpicks. Bake at 350° until brown, about 15 minutes. Yield: 50.
Cook pasta according to package directions; drain and cool. Combine vegetables with enough salad dressing to coat. Pour over pasta and toss. Cover and refrigerate.
In a saucepan, combine apple and sugar. Bring to a boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese and stir until combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into a 9-inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves. Serves 9 to 12.
Cake: Combine flour, sugar, baking powder, eggs, vanilla and pecans in large bowl. Melt 1 stick butter with 3 tablespoons cocoa. Pour in with ingredients and mix well. Place in greased pan. Bake at 350° for 1 hour. When finished and cool, put (half) marshmallows on top of cake.