HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together well. Add boiling water and eggs. Beat well after each addition. Add remaining ingredients. Mix together until just blended. Bake at 350° for 50 minutes.
Dissolve Jell-O in boiling water and chill to consistency of an unbeaten egg white. Whip until frothy. Fold in yogurt. Add strawberries that have been sweetened with the sugar. Fold in the whipped cream. Break cake into small pieces about 1 inch in size. Fold into the Jell-O and cream mixture. Spoon into an angel food cake pan or a 9 x 13-inch pan. Refrigerate several hours or overnight. To serve, unmold and garnish with whipped cream and strawberries.
Whip cream cheese with juice from pineapple (one bowl). Whip whipping cream (sweetener to taste). Stir all of the ingredients together with fruit. Freeze.
Mix together 4 cups of the sugar, 2 cups cream and 1/2 stick butter or margarine and put on medium fire. Put 1 cup sugar in skillet and melt; then when the other mixture comes to a boil, pour in the melted sugar, stirring constantly. As soon as the sugar (melted) is combined with the other mixture, add the 1/2 cup of milk and continue cooking until you can form a soft ball. Add the marshmallows and continue stirring until melted, then remove from heat. Add the vanilla and pecans and when cool, pour onto a buttered dish. Cut when fully cooled. More nuts may be used. This recipe makes a large amount of candy and can be easily halved.
Preheat oven to 350°. Bring butter, cocoa and water to a boil and cool. Add mixture to rest of ingredients. Beat well and pour into a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Grease a 9 x 13-inch pan. Put in chicken with broccoli on top. Mix mayonnaise, soup and lemon juice. Pour over broccoli. Mix cheese and bread crumbs and sprinkle on top. Pour butter over all. Bake at 350° for 30 minutes.
Combine pudding mix,	2/3 cup sugar, gelatin, lemon juice and 1/4 cup water in saucepan. Blend in egg yolks; add remaining water. Cook and stir over heat until mixture comes to a full boil. Remove from heat; add lemon rind and butter. Cover surface with wax paper; chill about 1 1/2 hours. Beat egg whites	until foamy. Gradually add 1/4 cup sugar, beating until stiff. Blend whipped cream into cooled pudding, then fold in egg white mixture. Pour into a 1-quart souffle dish, which has been extended with a 2-inch paper collar. Chill 3 hours or longer.
Combine cooked breasts (cut into bite size pieces) with all the ingredients (excluding potato chips and 1/2 cup cheese). Pour mixture into greased 9 x 13 x 2-inch dish; top with crushed potato chips and remaining cheese. Bake at 400° for 20 minutes or until bubbly.
Combine all ingredients and put in covered casserole. Bake at 300° for 3 hours. Do not peep until 3 hours have passed. Serve over rice or noodles. Meat will be very tender.
Cream oil, sugar and eggs until light and fluffy. Add eggs, one at a time. Add flour and pecans. Mix well, then add bananas. Spoon batter into a 9 x 5-inch loaf pan. Bake at 350° for 40 to 50 minutes.
Bring water and sugar to boil. Add peanuts. Cook slowly and keep stirring until dry. Put on a cookie sheet and bake slowly at 250° until peanuts get done.
Cook chicken until tender. Do not add salt. Remove skin and bones; cut in bite-size chunks. Save broth. Mix 1 can cream of celery soup, 1 can chicken soup and 2 cups broth until well blended and creamy. In casserole dish, melt 1 stick butter. Mix in 1/2 to 3/4 bag stuffing mix. Pat into place to form a crust. Place chicken along bottom of crust. Pour soup mixture over chicken and top with remaining stuffing mix. Bake at 350° for 15 to 20 minutes. The top crust will be golden brown and soup mixture will bubble through the top.
Peel and cube potatoes; boil just about 5 minutes to precook. Drain. Slice hot dogs in bite-sized pieces. In a 1 1/2-quart casserole, combine all ingredients. Cover and bake at 375° about 45 minutes.
Mix as for serving, then add well blended bananas. Freeze. When serving, I mush my punch and pour ginger ale over it. Makes about 2 gallons.
Separate broccoli. Melt margarine in an 8 x 12-inch or 9 x 13-inch pan and let cool. Beat eggs. Mix all other ingredients and add eggs and cooled margarine. Bake at 400° for 20 minutes or until brown. Remove, cut and serve.
Sift sugar, flour, baking powder and salt into bowl. Stir in dates and nuts. Add eggs; mix thoroughly. Spread in greased 15 1/2 x 10 1/2 x 1-inch pan. Bake in 350° oven for 15 minutes. Cut in squares and roll in ball, then confectioners sugar. Makes about 6 dozen cookies.
Add all ingredients to the beans; mix well. Pour into a greased baking dish and bake at 350° for 45 minutes or until bacon is crispy on the edges.
Mix potatoes, butter and milk. Mix eggs, sugar and flavoring. Combine the two mixtures, flour and baking powder. Combine with other mixtures and mix thoroughly. Place in refrigerator for an hour. Put in donut maker. Fry at 375°.
Saute onion and put in big pot. Brown sausage and beef. Drain. Add to pot with all other ingredients and simmer 10 minutes, stirring occasionally. Boil macaroni; drain and rinse with hot water. Add macaroni and raisins and cook on medium heat for 5 to 10 minutes. Serves 8 to 12 people.
Place whole pumpkin in oven and bake at 350° for 1 1/2 to 2 hours. Cut hole off top and scoop out pulp and seeds. Set seeds aside for later eating. Mix together remaining ingredients and pour into pumpkin and bake for 35 minutes. Cut into wedges and serve.
Brown beef in heavy skillet. Add the balance of ingredients and cook over medium heat for 2 hours. Serve over cooked noodles.
Flake salmon and remaining ingredients into buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes. Serves 4.
Mix corn, egg yolks, salt, baking powder, flour and sugar. Add milk and butter. Lastly fold in egg whites that have been beaten until stiff. Pour in 2-quart casserole. Bake at 350° for 35 to 40 minutes.
In mixing bowl with electric mix, beat brown sugar and butter until fluffy. Stir in baking mix and pecans until mixture is crumbly. Measure 1 cup brown sugar mixture and set aside for topping. Press remaining brown sugar mixture into greased 8 x 8 x 2-inch baking pan, covering entire bottom. Bake at 350° for 12 minutes.
Brown chicken in oil in a large skillet. Remove to bowl. Drain drippings in a glass measure. Return 2 tablespoons to skillet. Saute onion, garlic and ham. Add tomatoes, salt, pepper, oregano and thyme. Bring to boiling. Cook over high heat, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.
Cook and stir chicken in hot oil until light browned. Stir in soup, milk, mustard and cheese. Add broccoli. Bring to a full boil. Reduce heat and simmer 2 minutes. Serve over rice.
Make a circular cut around the stem end of the tomatoes; remove this part and squeeze tomatoes to remove the water and seeds without spoiling their shape. Season with salt and place in an oiled baking dish. Bake for 4 minutes in a 450° oven. Stuff tomatoes with mushroom stuffing, prepared as follows: Saute chopped onion in butter and add finely chopped mushrooms. Brown until almost all liquid has evaporated. Season with salt and parsley. Bake stuffed tomatoes in a 450° oven for about 15 minutes. Serve immediately.
Mix all ingredients together. Spray 2 (2-quart) casserole dishes with Pam. Pour in mixture. Bake at 400° covered for an hour. Remove lid and bake at 325°.
Heat oven to 400°. In medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9-inch square baking pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clear. Makes 6 servings.
Combine spaghetti sauce with grape jelly, add meatballs and simmer in crock-pot or over low-heat for several hours until meatballs are done. Serve hot.
Prepare cake mix as directed for a 2 layer cake. When cool, crumble 1 layer of cake into oblong pan. Top crumbled cake with half of filling mixture. Crumble other layer on top of filling and gently press down. Top with remaining filling and refrigerate overnight. Better if it sits a day or so.
Combine all ingredients, except kisses. Mix well. Shape dough into balls using teaspoon. Roll balls in sugar. Place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. As soon as cookies come out of oven, top each with candy kiss. Press down firmly.
Cream the sugar and butter. Add vanilla and water. Sift flour and salt; mix well with creamed mixture. Add nuts and mix. Bake in a 325° oven for 20 minutes. Roll in powdered sugar while warm.
Mix all ingredients together until smooth. Pour into the crust and chill until firm. Garnish with crushed peanuts, grated chocolate or crumbs of Reeses peanut butter cups.
Place chicken in 8 x 12-inch baking dish. Pour salad dressing over. Bake uncovered at 400° for 20 minutes. Take chicken out of dish and set aside. Put rice, vegetables, and 1/2 of the onions in the dish. Place chicken on top. Combine bouillon and seasoning; pour over the chicken and bake uncovered 25 minutes. Top with rest of onions and bake 3 or 4 minutes more. Let stand 5 minutes before serving.
Use a 9-quart kettle to boil the beef and chicken. Remove scum. When the meat begins to get tender (about 2 hours or 1 hour in pressure cooker), add all vegetables. Continue boiling until meat is tender and vegetables cooked (1/2 hour). Turn off heat and let cool. Cube the meat and strain the vegetables through a fine sieve. Return cubed meat and liquid to the kettle and bring to boil. Add the pimiento, being careful not to break or puncture it. Simmer until vermicelli is cooked.
Put all into mixer except eggs. Beat after adding each egg. Bake for 2 hours at 300° in Bundt pan or solid bottom angel food cake pan.
Pitcher: Half-fill a	pitcher with ice. Add 2 cups white wine, 1 1/2 cups white grape juice and 1 1/2 cups ginger ale. Stir and add 12 melon balls and a few orange slices.
In mixing bowl, add all the ingredients. Mix well. Chill for 1 hour before serving.
Mix all ingredients together. Serve with fresh vegetables, potato chips, crackers, etc. Refrigerate a few hours before serving.
Melt butter in saucepan over medium heat. Add flour and cook, stirring one minute. Whisk in low-fat milk and seasonings. Bring to a boil, whisking. Reduce heat and simmer, stirring occasionally, 5 minutes. Toss with Parmesan cheese and cooked fettucini. Add seafood or chicken for variety. Yield: About 3 cups sauce.
Drain pineapple chunks and raspberries, reserving liquid; set liquid aside. Press raspberries through a sieve or food mill. Set puree aside and discard seeds. Dissolve gelatin in 3 1/2 cups boiling water. Stir in pineapple juice, raspberry juice, lemon juice, hot sauce and salt; chill until the consistency of unbeaten egg white. Fold in pineapple, raspberry puree, celery and 1 cup chopped walnuts. Pour gelatin mixture into a lightly oiled 10-cup ring mold. Chill until firm. Combine cream cheese and mayonnaise; beat until smooth. Spoon into center of raspberry mold; sprinkle with walnuts. Yield: 16 servings.
Place a layer of graham crackers on bottom of 9 x 13-inch pan. Cook puddings separately according to package directions. Pour vanilla pudding over top of graham crackers. Top with another layer of crackers. Pour chocolate pudding over top. Refrigerate. After a couple of hours, top with Cool Whip. Sprinkle top with a couple of crushed crackers.
Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme, mixing thoroughly. Store in airtight container. Makes 3/4 cup.
Prepare and bake as directed. Use two 8-inch pans. When cool, split layers.
Heat olive oil in open skillet. Add drained green beans. Season with lemon pepper and garlic salt. For a real treat, use fresh green beans and par-boil. Repeat.
Cream shortening, sugar and egg. Add half of dry ingredients. Mix well. Blend in milk and remaining ingredients, mixing well. Drop by tablespoonful on greased baking sheet. Bake for 10 to 15 minutes in a 250° oven. Spread glaze while cookies are hot.
Boil sugar, milk, cocoa and butter together for 1 minute. Add oats; stir good. Add peanut butter and stir. Drop by spoon on wax paper and cool.
In skillet in hot margarine, cook chicken 10 minutes or until brown. Remove chicken and combine soup and milk. Heat to a boil. Return chicken; cover and cook on low 5 minutes. Serve salsa over chicken and rice. Serves 4.
Brown onion, green pepper and meat in hot frypan. Add beans, tomatoes, tomato paste and seasonings. Cover and simmer 1 1/2 hours, stirring often.
Cut up cabbage and cook in 2 cups water and beef bouillon. Add 2 cups sauce and simmer until most of water is absorbed. Mix ground beef, eggs, salt, pepper, garlic powder, parsley and onions; brown. Mix cooked rice with 1 to 2 cups sauce and 1/4 pound grated cheese. Add rice mixture to meat mixture. Then layer ingredients in 9 x 13-inch pan as follows: cabbage and sauce, meat and rice, cheese. Continue layers, ending with cabbage and sauce. Sprinkle with Parmesan cheese. A 9 x 13-inch pan should be 3/4 full. Bake at 350° for 1/2 hour covered, and for 1/2 hour uncovered.
Saute onions, peppers and sausage until onions are transparent. Add parsley, thyme, oregano and Cajun seasoning; stir. Add broth, tomatoes, ham and chicken. Simmer for 30 minutes. Add tomato soup or juice and bring to a boil. Add rice and remove from burner and cover. Let stand for 15 minutes. Serve with salad and bread.
Mix all ingredients, blend well. Form into 2 small loaves. Bake in 300° oven for 30 minutes.
Mix the sugar and flour together. Combine everything else together. Bake until brown and firm at 350°.
Cook hamburger and onion together and drain. Add rest of ingredients. Cook for 30 to 45 minutes before serving.
Mix softened cream cheese, half and half and sugar. Beat until smooth. Fold in other ingredients.
Mix gelatin in water. Fold in strawberries with juice. Drain pineapple. Mix together pineapple, bananas and nuts well. Pour 1/2 of mixture into 12 x 8-inch dish and refrigerate until firm. Spread sour cream over jelled mixture. Spoon remainder of mixture on top. Return to refrigerator until set.
Pour onion soup into two 8 ounce ramekins. Float a croutet on top covered with Swiss cheese in each. Sprinkle on Parmesan cheese and top with a pat of butter. Microwave one at a time on High for 1 1/2 minutes or until cheese bubbles around edges.
Marinate vermicelli overnight in Accent, lemon juice and oil. Next day, add celery, onions, peppers, pimento and black olives. Toss with mayonnaise and salt.
Mix eggs, corn, salt and sugar. Make white sauce of butter, flour and milk. Mix with corn. Bake about 1 hour at 350°. Corn is never watery.
Melt and mix caramel and milk together. Spread over the baked layer. Sprinkle with 1 cup chopped pecans. Cover with remaining cake batter. Bake at 350° for 25 to 35 minutes.
Layer in pan. Bake at 350° for 1/2 hour. Serve with taco chips.
Cream butter and sugar; add bananas and 2 beaten eggs. Add dry ingredients. Bake in large greased loaf pan at 350° for 1 hour.
Combine jello, 7-Up or Sprite, sugar, cornstarch and red food coloring. Boil until thick.	Place berries in cool pie crust. Pour hot mixture over berries and chill. Top with whipped cream or Cool Whip.
Slice cucumber 1/4-inch thick. Put in bowl; sprinkle with salt. Refrigerate, covered, at least 8 hours. Combine sugar, vinegar, water, pickling spice, turmeric and lemon peel in saucepan. Boil. Reduce heat and simmer 2 minutes. Drain cucumbers. Return to bowl. Stir in parsley. Pour hot liquid mixture over cucumbers. Cover and refrigerate at least 3 days, stirring once a day. Refrigerate pickles in covered glass containers for up to 2 months.
Mix corned beef, sauerkraut and water in a large skillet. Bring to a full boil. Stir in rice. Pour dressing over rice and top with cheese. Cover. Remove from heat. Let stand for 5 minutes. Makes 4 servings. Kielbasa, knockwurst or similar meat may be substituted for the corned beef.
Mix together in large pan. Bake at 250° for 30 minutes, stirring after 15 minutes. Do not overbake. The less dry, the more chewy.
Stir in sugar with sauerkraut. Let stand for 30 minutes. Add remaining ingredients. Cover bowl tightly. Chill in refrigerator for at least 12 hours before serving.
In mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until moistened. Spoon into a greased 8 inch square baking dish.
Clean and pare broccoli and cauliflower into bite size pieces. Add onion; in bowl, pour boiling water over raisins, let stand 5 minutes. Mix salad dressing with sugar or honey, pour over prepared vegetables. Add raisins and bacon. Mix lightly. Refrigerate until serving.
Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add yeast mixture and remaining water; stir until combined. Cover; let rise in a warm place until doubled, about 1 hour. Stir dough down. Divide in half. Place each half in a greased 1-quart round casserole or ovenproof bowl. Brush tops with butter; sprinkle with poppy seed. Let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45 minutes. Remove from pans.
Mix liquid ingredients with spice and pour over peaches. Boil for 5 minutes. Put into jars and seal.
Mix 1/4 cup sugar and melted margarine with crushed pretzels. Spread in 9 x 13-inch pan, sprayed with Pam. Bake 10 minutes at 350° and let cool.
Cream margarine, sugar and eggs. Then mix in vanilla and one cup of flour at a time. Batter will be thick (you may have to wet your fingers to spread it in the pan). Spread 1/2 the batter in a 13 x 9-inch pan, then pour pie filling over that. Spoon rest of batter on top to almost cover it. (Some of the filling will show through.) Bake at 350° for 55 minutes. (I greased my baking dish also.)
Stir well. Add 1 pound of nuts; pour on greased cake sheet; when cool, cut into squares.
Sift flour once; measure. Add salt and baking powder, then sift again. Cream the shortening, peanut butter and sugar together until the mixture is light and fluffy. Add the eggs. Add the dry ingredients alternately with the milk, beating until smooth. Fold in raisins and add vanilla to blend. Drop by teaspoon on a lightly greased cookie sheet and flatten with a fork. Bake in a 375° oven for 10 minutes or until done. Makes 4 dozen.
Mix first 5 ingredients together. Remove 3/4 cup for topping. Add 2 cups sour milk with 1 tsp. baking soda stirred in to dry ingredients. Mix well. Add cinnamon, nutmeg and allspice to taste. Pour into a 9 x 13 inch baking pan. Sprinkle reserved crumbs over top. Bake at 350° until done approximately 40 - 45 minutes.
Mix the softened cream cheese, sugar, and milk and fold into Cool Whip. Pour this mixture over the cake which has been broken into small pieces. Use a 9 x 12-inch Pyrex dish or 2 smaller dishes. Put the amount of cherry pie filling on top that you like. I don't use the whole can. Refrigerate until chilled.
Lightly brown chops slowly in 1 tablespoon oil, then add 1/4-inch slice of a large onion, 1/4-inch slice bell pepper on each chop. Then pour 1 can tomato soup over chops. Cover skillet and cook on low heat for perhaps 1 1/2 hours or longer. Baste several times as they cook. Serve with rice. A delicious gravy is made.
Mix sugar and butter. Add eggs, beating well after each egg. Add rest of ingredients. Pour in greased and floured tube pan. Bake 1 1/2 hours at 325°. Good with butter brickle or butter pecan ice cream.
Prepare charcoal fire with dried mesquite added. Season fillets. Squeeze lime juice into melted margarine or butter. Cook fillets skin and scale side down directly over hot fire with grill 10 to 12-inches from fire for 15 to 20 minutes or until done, basting continuously with lime and margarine or butter mixture. To remove from grill, use spatula to scoop meat from skin, leaving skin on grill.
Cook pork roast in crock-pot overnight on low. The next morning take the bone out and shred the pork. Add equal amounts of hot and mild barbecue sauce and mix. Use the Louisiana hot sauce to make it as hot as you want. Serve on hamburger rolls.
Place all ingredients in mixing bowl, except apples and sugar and cinnamon. Beat until smooth and pour half of mixture into Bundt cake pan. Pare and core apples; slice very thin. Cover batter with half of the apple slices and sugar and cinnamon. Cover with rest of batter. Arrange remaining apple slices on top and sprinkle with sugar and cinnamon. Bake at 350° for 40 minutes or until toothpick comes out clean.
Brown the hamburger, butter, onion and salt. Cut and cook the celery, water and salt for 15 minutes. Mix the above ingredients with the remaining ingredients.
Melt margarine; add brown sugar and hot water and mix well. Add egg and vanilla; mix well. Add dry ingredients and nuts and mix well. Spread in greased 9 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Bake at 350° for 20 to 25 minutes. Cool and cut into 2 1/4 x 1 1/2-inch bars. This recipe makes 2 dozen bars.
Mix water, sugar, salt and oil in saucepan. Put in yeast. Stir a couple of times and let stand until yeast forms little spots of rising. Put sifted flour in large bowl, then put in other ingredients. Knead well and let rise a couple of hours or until double. Put into loaves or rolls and let rise again. Bake until golden brown, about 30 minutes, at 350°. More or less as needed.
In 9 x 13-inch glass dish, layer tomatoes, onions and olives. Sprinkle with cheese and oregano. Combine oil and vinegar. Pour over tomato mixture. Cover; refrigerate several hours to blend flavors.
Dissolve yeast in warm water. Add sugar and half of the flour. Mix by hand. Add egg, butter and rest of flour. Cover and let rise. Punch down and make into rolls. Do not knead. Roll out as for jelly roll. Brush with margarine (about 1/4 cup). Generously sprinkle with cinnamon-sugar mixture. Roll and slice. Bake at 350° for 20 to 25 minutes. Cool.
Mix flour, Crisco and salt together either with hands or mixer. Beat eggs and vanilla in cup with fork, then add to batter and mix. Mix yeast and cold milk, then add to batter. Mix until the dough comes off your hands and bowl. Separate dough into sizes about as big as a grapefruit. Put in bowl and put in refrigerator for 2 hours.
Mix #1: Mix the cream cheese, margarine, sugar and Cool Whip in a large bowl.
Cut steak into serving size. Season with salt and pepper. Beat steaks on both sides. Dredge with flour and brown in hot shortening. Add onions and stir in 2 tablespoons flour into drippings. Brown, if desired. Add water, cover and simmer 2 hours or until tender.
Cook meat; add tomatoes, salt, pepper and Worcestershire sauce. In a greased 2-quart casserole, combine potatoes, green pepper, onion, celery and meat mixture. Bake for 1 1/4 hours at 350°.
Cream butter and sugar adding eggs one at a time and beating after each addition. Add honey to sweet milk. Add salt, baking powder and spices to sifted flour and sift again. Dust fruit and nuts with a little of the flour mixture. Mix liquid and dry ingredients alternately to the egg mixture. Beat until light and fluffy. Fold in fruit and nuts. Pour into greased tube or loaf pan. Bake in slow oven at 325° for about 1 hour or until toothpick is clean after testing. Frost as desired.
Combine chicken with sour cream, grated cheese and salt. Fill tortillas with chicken mixture; roll up and arrange side by side, seam side down, in a 9 x 13 x 2-inch baking dish. Pour salsa over enchiladas, covering each one completely. Bake at 250° until heated through, about 20 minutes. Makes 15 enchiladas.
Mix all the ingredients together. Put in well greased loaf pan. Bake at 350° for 45 minutes or until firm. Can be served plain or with your favorite fish or cheese sauce. This loaf is nice and moist.
Mix together oil, garlic powder, dill weed and dressing. In a brown paper bag, place several layers of paper towels. Place 1/2 of crackers on towels and drizzle 1/2 oil mixture over crackers. Cover with another layer of towels and add remaining crackers and drizzle remaining oil mixture over top. Cover with more paper towels. Leave bag closed for 30 minutes, shaking bag every 10 minutes. Remove crackers and store in tight container.