HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare jello as directed on box. Mix in all ingredients. Place in refrigerator and allow to congeal.
Sift flour, baking soda, baking powder, salt and spices in a mixing bowl. Add remaining ingredients until blended well. Bake on lightly greased cookie sheet at 350° for 12 to 15 minutes. Makes 4 dozen.
Brown ground beef, onion, salt and black pepper in shortening. Add tomato soup and cook together about	15 minutes, until thickened. Cook macaroni according	to directions and drain well. Beat together milk and egg and add to macaroni. Spread macaroni mixture on greased cookie	sheet or sheet cake pan. Cover macaroni with tomato beef mixture. Top with cheese. Bake in a preheated 350° oven for 20 minutes. Serves 6 to 8 people.
Chop cabbage; wilt in hot grease (small amount). Add half of a green pepper, chopped. Cook until cabbage turns red. Serve with cornbread.
In a heavy medium saucepan, bring 3 cups of water to a boil. Add rice to boiling water. Reduce heat. Cover and cook over very low heat about 15 minutes or until rice is tender. Remove from heat and strain the water off the rice in a strainer. Return rice to saucepan and add the remaining ingredients.
Wash the lentils and cook in salted water, bringing to a boil, then simmer for 45 minutes. Drain and save water. Add butter to lentils and mash. Add liquid back to lentils to get a smooth consistency.
Heat oven to 350 degrees. Lightly grease 9-10 inch pie pan. Sprinkle bacon or ham, cheese and onion evenly over bottom of pie plate. Place remaining ingredients in blender-blend on high speed. Pour into pie plate. Bake until golden brown and knife inserted into center comes out clean; 50-55 minutes. Let stand for 5 minutes. Refrigerate leftovers. Serves: 6.
Before beginning, grease cookie sheets and preheat oven to 350°. Drop by teaspoonfuls onto sheets. Place in oven. Turn oven off and leave in for 2 hours or overnight. (Overnight not recommended during periods of high humidity.)
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Mix cake mix according to directions. Mix cherry pie filling and pineapple together. Pour into cake pan. Place stick of butter into dough and bake for 50 minutes. Spoon out of pan to serve.
Wash eggplant. Cut into 1/2-inch cubes. In 1/2 cup olive oil, saute eggplant until tender. Drain. Place eggplant, onion, garlic, lemon juice, olive oil and salt in blender and blend on high speed until smooth. Serve with raw vegetables. Makes 2 cups.
Brown hamburger and bacon. Leave a little grease. Place everything in stockpot. Mix well. Cook on low heat a few hours. The longer it cooks-the better it tastes.
Combine the first 4 ingredients. Stir well and dredge potatoes in this mixture. Lay potatoes in a lightly greased 2-quart casserole, dotting each layer with butter. Bake at 400° for an hour. Makes 4 servings.
Mix and set aside the oats, pecans and peanut butter. Put remaining ingredients in skillet. Bring to rolling boil and let boil 1 minute. (I use iron skillet so it might take longer in another skillet.) Stir in first mixture and 1 teaspoon vanilla. Drop teaspoonful on waxed paper and let set. I usually add extra oats.
Mix together the beans, meat, onion and bacon. Stir together the brown sugar, vinegar, catsup and mustard. Add this to bean mixture. Bake at 350° for 30 minutes.
Drain juice off apricots. Add water to juice to make 2 cups. Add jello and pudding and cook until it boils. Chill. Cut up the apricots (save 3 for top). Whip up Dream Whip; fold into pudding mixture. Chill for 2 hours in a graham cracker crust.
In a heavy saucepan bring milk to boiling. Stir in uncooked rice and raisins. Cover. Cook over low heat, stirring occasionally, for 30 to 40 minutes or until most of the milk is absorbed. (Mixture may appear curdled.) Stir in sugar and vanilla. Spoon into dessert dishes. Sprinkle with nutmeg. Serve warm or chilled. Serves 5 or 6.
Cut broccoli, including stalks, into cubes. Add olives, onion and chopped eggs. Combine mayonnaise, lemon juice, sugar, salt and pepper. Toss with broccoli spears.
Spray dish with no stick spray. Layer bottom of dish with chips. Place chicken (deboned) on top of chips. Smooth first 4 ingredients over chicken. Top with cheese. Bake in oven at 350 degrees for 35 to 40 minutes.
Mix all ingredients. Shape mixture into thirty 1-inch balls. Place in an ungreased 13 x 9-inch cake pan. Cook, uncovered, in a 400° oven, until done, 15 to 18 minutes.
Layer in this order. Spread with salad dressing. Sprinkle 2 tablespoons sugar. Cover with shredded Cheddar cheese. Top with bacon bits. Refrigerate overnight.
Soak apricots in sherry for 1 hour. Drain and discard sherry. Sift flour, baking powder and baking soda twice. Set aside. Cream butter, lemon rind and sugar together. Beat in eggs one at a time. Beat well after each addition. Fold in fruits alternately with flour mixture. Place mixture into a greased and lined 4 x 8-inch loaf pan. Bake at 350° for 1 hour or until cooked. Cool on wire rack. Ice, if desired, with icing of your choice. Makes 1 loaf.
In mixing bowl, combine beef, bread crumbs, onion, 1 cup tomato sauce with water, egg, salt, vinegar and mustard. Shape into round loaf and put in center of roasting pan. This allows room for vegetables around loaf. Add carrots and potatoes, pour tomatoes over vegetables around loaf. Bake at 350° for approximately 1 hour or longer, until done. Baste several times during cooking.
Cut oleo into flour using a pastry cutter. Add yolks, vinegar and water. Mix well. Cover and refrigerate at least 3 hours. Divide into 3 pieces. Roll on floured board. Sprinkle each with filling. Roll and place on ungreased pan. Bake in 375° oven for 45 minutes. You can use canned pie filling.
Place steak in large square of aluminum foil. Season and sprinkle soup mix over steak. Bake at 350° to desired doneness. Yields 5 servings.
Sift dry ingredients together. Add to eggs, milk and oil. Stir only until bubbly. "Don't stir after."
Mix cake mix, eggs and oil. Roll into small balls. Bake for 8 to 10 minutes at 350°. Remove. Put frosting on 1 cookie and top with another to make a cream-filled style cookie.
Dissolve gelatin in boiling water. Add strawberries and stir gently. Chill until slightly congealed. Add pineapple and chopped nuts. Pour half the mixture into an oiled 9-inch square pan. Chill slightly. Fold sour cream into remaining gelatin mixture and pour into the pan of partially set gelatin. Chill until firmly set. Yields 12 servings.
Combine the ingredients. Drizzle with dark molasses. Bake for about 2 hours at 350°. Stir. Will thicken after it cools for about 1 hour.
Cook spaghetti in salted water. Melt butter in pan and saute chopped onion, bell pepper and pimento. Add chicken, soup, salt and pepper. Drain and add spaghetti.
Do not preheat oven. In large pot, boil macaroni and onions for 10 minutes. Mix hash and half of cheese (break up cheese) in bowl. Drain macaroni and onions; add hash and cheese. Mix thoroughly, while adding half cup of milk slowly. Pour into greased baking pan; add rest of milk. Put rest of cheese on top. Sprinkle with paprika. Set oven at 325°. Bake for 20 minutes.
Mix flour, baking powder and milk. Melt butter in baking dish. Stir sugar over apples. Pour batter over butter. Add apples on top. Bake at 350° until done, 50 to 60 minutes.
Preheat well-greased heavy 8 or 10-inch skillet and cover lightly with corn meal. Stir sugar into corn meal. Stir beaten egg and vegetable oil into milk. Mix all ingredients; pour into skillet and bake in 425° oven, preheated, 20 to 30 minutes or until golden brown.
Melt margarine with stuffing mix; place half in dish. Mix squash, onion, soup and sour cream. Add shredded carrot for color. Top with remaining stuffing. Bake at 350° for 30 minutes.
Combine cheese, margarine, mayonnaise and seasoned salt; heat. Break into small pieces and add seafood chunks. Split muffins and lay on a cookie sheet. Spread mixture on halves. Bake at 350° until brown and bubbly. Cut into quarters and serve warm.
Mix pudding with milk (blend on low with mixer). Add Eagle Brand. Fold in Cool Whip. Layer wafers, bananas and mix; wafers, bananas and mix, etc. Top with extra wafers, if desired. Fits a 9 x 13-inch pan. Serves 8 to 10.
Put bread crumbs in a large bowl and pour milk over them. Stir in ground beef, salt, pepper, grated carrot, onion and beaten eggs. Lightly shape the meat loaf mixture into an oval loaf. Put in a shallow pan; set aside. Mix the ketchup, brown sugar and mustard and spread over the top of the loaf. Bake 1 1/2 hours at 325°.
In medium size mixing bowl, stir together the corn syrup and peanut butter. Add Rice Krispies. Stir until well coated. Press mixture evenly in buttered 13 x 9 x 2-inch pan. Place in freezer or coldest part of refrigerator until firm. Cut cereal mixture into twelve 3-inch squares. Sandwich each slice of the ice cream between 2 squares. Freeze until firm. Cut each large sandwich in half and wrap individually in foil. Store in freezer until needed. Yields 12 sandwiches.
Soak gelatin in cold water 5 minutes. Add boiling water and sugar; stir. Add strained lemon juice. Chill until it begins to harden. Beat egg white to a stiff froth. Add to slightly hardened mix. Beat until spongy. Chill until hard.
Brown beef and cook onion, garlic and oregano. Add soup, water and vinegar. Simmer 30 minutes. Alternate noodles, cottage cheese, sauce and grated Mozzarella cheese in a baking dish. Bake at 350° for 30 minutes.
In mixing bowl add all ingredients above and mix for 10 minutes. Pour in 2 or 3, 9 inch cake pans and cook at 325 degrees for 25 to 30 minutes or until done. Cool 15 minutes.
Mix all ingredients. Shape into long rolls. Place on platter and cover. Refrigerate overnight. Slice thin and bake at 375° until done.
Add hot water to gelatin. Heat tomato soup. In a blender, add hot soup, gelatin, cream cheese, mayonnaise and basil. Blend until smooth. Pour into bowl and add celery, onion and shrimp. Gently mix. Fill 6 cup mold and chill until firm.
Preheat oven to 350°. Brown meat, onion and mushrooms in oil. Spoon into 2-quart dish. Stir in broccoli, soup and sour cream. Pour over casserole; sprinkle with cheese. Bake until brown. Serves 4 to 6.
Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Salt and pepper. Heat 1 tablespoon each of oil and butter in a large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm platter.
Combine 1 cup of cereal, boiling water and oil; set aside. Combine flour, salt, sugar, baking soda and remaining cereal. Add eggs and milk to dry ingredients and mix well. Stir in cereal and oil mixture. Add raisins, if desired. Spoon batter into greased muffin tins. Bake at 400° for 15 to 20 minutes.
Mix together the sugar and vinegar; bring to a boil. Boil 5 minutes. Add oil. Pour over vegetables. Chill overnight.
Combine butter and seasonings; mix well. Place tenderloin on rack in roasting pan. Brush with butter mixture. Insert meat thermometer, making sure it does not touch fat. Bake at 425° for 30 minutes to 45 minutes or until thermometer reaches 140° for rare, 150° for medium rare or 160° for medium. Serve with sour cream and prepared horseradish.
Boil chicken with salt, pepper and 1/2 onion. Debone chicken. Saute with other 1/2 of onion. Add 1 can cream of chicken soup, 8 ounces of sour cream, green chillies and 8 ounces Monterey Jack cheese. Put mixture in flour tortillas. Roll up each. Put in pan that has been sprayed with Pam. Mix other can of cream of mushroom soup, rest of cheese and rest of sour cream together. Pour over enchiladas. Bake for about 30 minutes in a 350° oven.
Brown bacon, beef and onions*. Drain some of juice from all the beans and save to add if needed during baking. Mix all ingredients together and bake, uncovered, at 300° for 1 1/2 hours. This is a great dish for a potluck.
Mix all ingredients together and pour over carrots. Cover and cook for 20 minutes, until tender.
In large saucepan, beat together eggs and sugar. Stir in 2 cups milk. Cook over low heat, stirring constantly until mixture thickens and coats a metal spoon. Remove from heat and stir in remaining 2 cup milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours. Just before serving, stir in cinnamon stick and ground nutmeg.
Preheat oven to 350°. Combine cookie crumbs and 6 tablespoons butter. Press into bottom of an ungreased 9-inch spring-form pan. Place nuts in a single layer over crust. Combine 1 cup brown sugar with 1 1/2 cups butter. Heat over medium flame until surface boils. Pour over nuts. Bake 15 to 20 minutes until light brown. Remove and cool on rack.
Beat eggs. Add other ingredients. Pour into a 1 1/2-quart casserole or baking dish. Sprinkle with nutmeg, if desired. Set in pan of water. Bake at 350° for about 45 minutes, or until done.
Core bell peppers. Mix ground beef, rice, Ro-Tel tomatoes, salt, pepper and garlic together. Put mixture in bell peppers, pour tomato soup and water over peppers and bake 1 hour. Serves 4.
Beat the ham, cayenne, butter and 2 of the eggs into the potatoes. Let the mixture cool slightly and shape it like croquettes. Roll in the bread crumbs. Dip in beaten egg and again in crumbs. Put in the frying basket and plunge into boiling fat. Cook 2 minutes. Drain and serve.
Mix all ingredients together in a large casserole dish. Bake 1 to 1 1/2 hours at 350°.
Place 8 pear halves, cut-side up, in broiler-proof pan. Combine remaining ingredients. Crumble over pears. Broil 6-inches from heat for about 3 minutes, until browned.
Brown beef with onions; drain off fat. Add salt, pepper and garlic powder. Add the spaghetti. Mix well. Turn into small casserole. Top with Cheddar. Bake uncovered at 350° for 20 minutes. Double for 4 etc.
Sift dry ingredients together. Add eggs and shortening; mix. Add vanilla and applesauce; mix again. Stir in chocolate chips and nuts, if desired. Bake in muffin cups at 350° for 20 to 25 minutes.
Mix well and drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes. Makes 7 dozen cookies.
Cream butter and sugar until light and fluffy. Add eggs, squash, applesauce and orange juice. Beat well. Combine flour, baking powder, soda, cinnamon, cloves and nutmeg. Gradually add to squash mixture, blending well. Stir in walnuts and raisins. Pour into a greased 9 x 13-inch baking pan. Bake in a 350° oven for 45 minutes. Cool. Frost with cream cheese frosting or sprinkle with sifted confectioners sugar.
Pour all ingredients into electric blender and blend for 3 minutes. Pour into a buttered pie plate and let set for 5 minutes. Top with nutmeg. Bake 45 minutes at 350°.
In large mixing bowl, put in all ingredients. Mix well; pour into prepared graham cracker crust. Chill 1 hour.
Heat oil in skillet. Add Crab Delight and vegetables. Stir over medium-high heat for 2 minutes. Add seasoning. Cook 1 minute. Garnish with chow mein noodles.
Cream butter, sugar and cream cheese until	fluffy. Beat in lemon juice, vanilla,	lemon extract, orange extract and salt. Add eggs one at a time beating after each addition. Add flour; beat until smooth.	Pour batter into greased and floured Bundt pan.	Bake at 325° for 90 minutes. Cool for 20 minutes. Remove from pan and cool completely. Pour glaze over cake and serve.
Layer ingredients in a 9-inch glass pie pan, starting with bean dip on bottom and ending with olives on top. Serve with Fritos for dipping.
Preheat oven to 375°. Place scallops in large ovenproof casserole. Drizzle each portion with 1 tablespoon butter, 2 tablespoons vermouth and 1 tablespoon lemon juice. Top with bread crumbs. Bake 15 to 20 minutes or until scallops are almost firm. Top with grated cheese. Bake 2 minutes longer or until cheese is melted golden brown. Serve with a side of pasta and a fresh green salad.
Boil vegetables until tender but not thoroughly cooked. In a casserole dish, mix vegetables, mushroom soup, Cheez Whiz, mushrooms, salt and pepper. Cover and bake for 25 to 30 minutes in 350° oven. Serves 4.
Combine soup, sugar and sauerkraut. Stir in sausage, potatoes and onion. Cover and cook on low for 8 hours (or high 4 hours) in crock-pot cooker. When ready to serve, sprinkle cheese on top and let melt. Serves 6 to 8.
Saute onion in butter and flour and stir 2 minutes over medium heat. Gradually add half and half, stirring another 2 minutes. Set aside.
Drain apricots, reserving syrup. Press apricots through sieve or puree in blender. Add enough reserved syrup to make 1 cup; set aside.
Melt butter, add flour, salt and pepper. Gradually add milk, stirring until smooth and thickened. Add potatoes and simmer 7 minutes. Pour into shallow pan. Bake, uncovered, at 350° until tender, about 35 minutes. If desired, may be sprinkled with cheese before baking.
Drain corn. Chop onions and bell pepper. Mix with corn and let set for 3 to 4 hours in refrigerator. Add 2 tomatoes, cut up. Add enough mayonnaise to mix and hold together.
Cook manicotti in a large pot of boiling water according to package directions. Drain and rinse with cold water; drain again.
Tea is an unusual addition to this refreshing punch popular for gatherings in the 1700's.
Combine and mix first 3 ingredients and let stand for 1 hour. Then add the remaining by hand. Bake one hour at 350° in greased and floured loaf pans or 1 large tube pan. (Makes 2 loaf pans or 1 tube pan.) Can be wrapped and frozen for later use.
Mix and chill dough of butter, cream and flour 1 hour. Roll out onto a sugared board 1/8-inch thick. Turn dough over in sugar to coat both sides. Cut into 1 1/2-inch circles. Prick tops with fork. Bake on an ungreased cookie sheet 7 to 9 minutes at 375°, until puffy and light gold in color. Cool.
Combine flour, garlic, paprika, pepper and parsley in plastic bag. Dredge pork chops. Melt margarine. Add oil. Brown chops on both sides. Place chops in 9 x 13-inch baking dish. Combine mushroom soup and pan drippings. Spoon over top. Sprinkle with cheese. Bake at 350° for 20 minutes.
Place bacon on a bacon rack in a 12x8x2 inch baking dish; cover with paper toweling. Microwave at High for 5 1/2 to 7 1/2 minutes or until bacon is done; crumble bacon, set aside. Combine ground beef and next 5 ingredients, mixing well; shape into 8 patties about 1/4 inch thick. Place one-fourth of bacon on center of each of 4 patties, and press edges to seal. Place patties in a 12x8x2 inch baking dish. Cover with waxed paper, and microwave at High for 2 1/2 minutes. Turn patties over; cover and microwave 1 1/2 to 3 additional minutes or until desired degree of doneness. Remove patties to serving platter; cover and let stand. Drain off all but 2 tablespoons drippings from baking dish; add remaining ingredients to dish. Cover with heavy-duty plastic wrap, and microwave at High for 8-10 minutes or until vegetables are tender. Spoon vegetables over patties. Yield: 4 servings.
Bring 2 cups milk and rice to boil. Reduce heat; cover and simmer over low heat until rice is tender, about 15 minutes. Remove from heat; stir in margarine. In a bowl, combine remaining 2 cups milk, beaten eggs, sugar, vanilla and salt. Gradually stir rice mixture into egg mixture. Pour into 10 x 6 x 2-inch baking dish. Bake uncovered 30 minutes in preheated 325° oven. Remove from oven and stir. Sprinkle top with cinnamon. Return to oven; bake 30 to 40 minutes. Use the knife test to check for doneness.
Arrange broccoli in bottom of 13 x 9-inch baking dish. Layer chicken on top. Mix the lemon juice, soup and sour cream; pour over chicken. Sprinkle grated cheese over soup. Melt butter; mix with bread crumbs and sprinkle over top. Bake at 350° for 35 minutes, or until cheese is melted and bread crumbs are browned.
Mix cake mix, butter and 2 eggs well and spread in 13 x 9-inch greased cake pan. Then in another bowl, mix 1 box powdered sugar, 2 eggs and cream cheese. Mix with beater until creamy. Pour over first layer. Bake at 350° for 30 to 35 minutes. Sprinkle with powdered sugar.
Melt chocolate and margarine. Remove from heat. Fold in marshmallows. Spread nuts on a waxed paper covered cookie sheet. Cover with marshmallow mixture and spread. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.
Cut stem ends off tomatoes. Discard seeds and scoop out pulp. Sprinkle inside with salt; turn upside down on paper towel for 10 minutes or so. Chop pulp and press out as much liquid as possible. Combine pulp, drained peas and remaining ingredients. Dry insides of tomatoes; stuff with mixture. Chill until serving time.
Combine butter and powdered sugar; beat well until creamy. Blend in the flour and cardamon. Add coconut, stirring until dough does not stick to your hands. Roll out on wax paper about 1/2 inch thick. Cut into pieces with a cookie cutter. Bake on wax-papered cookie sheet for 20 minutes or until golden brown at 300°. Makes 40 pieces.
Cook raisins and currants until soft and drain. Mix raisins, currants and lard with 1 cup boiling water; add your spices, and sugar. Dissolve soda in a little hot water. Add flour. Place in greased steamer and steam 3 hours. Serve with Vanilla Sauce.
Place halves of pears on lettuce leaves. Fill hollow and heap in a pyramid cream cheese and almonds which have been mixed with mayonnaise. Top with unsweetened whipped cream (add 1/4 teaspoon almond extract). Sprinkle over top with chopped nuts.
Mix in large casserole dish. Bake at 350° for 45 to 55 minutes.
Chop ham and beef in processor. (Put some aside to roll ball in.) Mix cream cheese, onions and the rest of the meat together into a ball. Roll it in the meat that was set aside. Chill and serve.
Mix all ingredients. Let stand 5 minutes. Shape into small balls. Lay on greased cookie sheet. Flatten with a fork. Bake at 350° for 10 to 12 minutes.
Beat eggs, sugar, orange juice, salad oil and biscuit mix vigorously	for 30 seconds. Stir in marmalade and pecans. Line muffin pans with paper baking cups and fill 2/3 with batter. Sprinkle with topping. Bake at 375° for 15 minutes.
Boil first 3 ingredients and pour over the next 5 ingredients. Mix well. Add eggs, vanilla and buttermilk. Pour into a 12 x 18-inch cookie sheet. Mixture will be thin. Bake 20 minutes at 350°. Frost with peanut butter frosting.
Mash sardines with fork. Mix with rest of ingredients. Mound on serving dish with black olive garnishes. Serve on toasted rounds or onion or other crackers.
Mix all ingredients including sugar (except dry ingredients) and let soak for 1 hour.	Then add to dry mix. Bake at 350° for 40 to 60 minutes until done.
Melt wax and chocolate over low heat. Remove from heat and add sugar. Stir until melted. Add peanut butter and corn flakes. Stir together. Drop mixture on wax paper by spoonfuls.
Brown the first 4 ingredients in a saucepan. Drain grease, then add the remaining ingredients. Add 4 to 5 tomato paste cans of water. Simmer 1 1/2 hours, stirring occasionally to prevent from sticking.
Do not cook macaroni. Just mix all ingredients together. In buttered casserole, soak all ingredients for at least 4 hours before baking. (Can leave in refrigerator overnight.) Bake at 350° for 1 hour. Don't cover.
In saucepan, combine the first four ingredients and bring to a boil. Remove from heat and add the remaining ingredients. Mix thoroughly and drop by teaspoon on waxed paper. Can add more milk for moisture to keep from being sticky. Cool and eat. Yummy.
Blanche, cool and chop cauliflower, broccoli and asparagus. Chop and add tomatoes, squash, mushrooms, peas and carrots to cooled vegetables. In a skillet, add 1 tablespoon butter per serving and chopped mixed veggies. Stir and add crushed garlic. Salt and pepper to taste. Add pasta and mix well. Add heavy cream. Stir. Sprinkle 2 tablespoons Parmesan cheese per serving on top. Stir. Remove from skillet and place in serving dishes. Garnish with pine nuts and watercress.
Mix eggs in sauce. Layer in 9 x 12-inch pan half the cheeses, all the sauce, then rest of cheese. Bake at 350° for 30 minutes. Cut in squares. Serve on tortilla chips.