HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Jell-O according to package directions. Use ice to speed set. When gelatin is chilled and slightly thickened, whisk in yogurt until smooth. Turn into prepared crust and refrigerate until set, about 2 to 3 hours. Garnish with whipped topping, if desired. May also be made with other citrus flavors.
Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan. Bake in a preheated 350 degree oven for 10 minutes to toast slightly. As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside. It should melt in, then set up later.
In a large bowl layer lettuce, cauliflower (sliced or chopped), onion, peas and broccoli (optional). Spread over top of layers the mayonnaise, shredded cheese, bacon and sugar. Let set 2 hours or overnight in refrigerator. Mix together before serving.
Mix well. Bake for 8 or 10 minutes in a 325° oven.
Remove and discard rind from cheese. Cut cheese into 1/2 inch cubes, and set aside. Saute carrot, celery and onion in butter in a large sauce pan until tender. Sprinkle flour over vegetable mixture; stir until well blended. Stir in chicken broth; cook until thickened and bubbly. Add thyme and bay leaf. Gradually add cubed cheese, stirring until cheese melts.	Reduce heat to low, stir in whipping cream, cook until thoroughly heated. Remove and discard bay leaf. Ladle into individual soup bowls. Garnish each serving with croutons, pimiento and parsley. Yield: 6 cups.
Mix eggs, corn and onion with cooked zucchini. Add half of the cheese; mix well. Pour into greased casserole. Sprinkle cheese on top. Bake at 350° for 30 to 40 minutes.
Melt the 1/4 cup margarine in a saucepan. Add the 1/2 cup of sugar and cook until smooth. Add the cherries and divide evenly into 12 well-greased large muffin tins.
Mix together at medium	speed.	Pour batter into 3 cake pans. Place oranges on top of each layer and lightly cover with cake batter. Bake at 350° for 25 minutes.
Mix pudding as directed on box. Mix pudding, Eagle Brand milk and Cool Whip. In a large bowl, place layer of vanilla wafers, then bananas and then pudding. Keep layering the items in bowl and have wafers on top.
Add 3 to 4 large Sprites just before you serve. Should serve about 150 to 175. If it is hot weather, will not serve that many.
Place a slice of Swiss cheese between every 2 slices of rye bread (sandwich style). Combine softened margarine, prepared mustard, onions and poppy seed. Spread over top of loaf. Wrap in foil; bake for 18 minutes at 400°. Serves 6 to 16. Great appetizer. Serve with Beef Stroganoff.
Cook 8 hours on high. About 1 hour before it finishes, take lid off crock-pot.
Combine raisins and hot water in saucepan. Bring to boil, simmering 15 minutes; cool. Measure and sift together dry ingredients. Beat shortening until soft. Add sugar gradually, beating until fluffy. Add eggs and beat well. Add sifted dry ingredients alternately with coffee or water. Add cooled raisins and juice plus walnuts and candied mixed fruit. Grease well and line bottom of tube pan, bottom and sides of loaf pan with waxed paper. Bake at 325°; loaf pan for 70 minutes; tube pan for 90 minutes. When cool, garnish with candied cherries and pineapple.
Cook all ingredients together until slightly thickened. Partially cool (about 10 to 15 minutes).
Preheat oven to 350°. Drain pineapple and reserve 2 1/2 tablespoons of juice. Put all fruit on paper towels so fruit is dry. Arrange pineapple, peaches, apricots and pears in 2-quart casserole, then top with cherries.
In a large bowl, cream together the brown sugar, granulated sugar, butter, peanut butter and eggs until well blended. Sift the dry ingredients and add to the creamed batter. Add the vanilla extract. Mix well. Chill dough thoroughly. When ready to	bake, preheat oven to 350°. Shape dough into walnut sized pieces. Press with a floured fork onto greased cookie sheet. Bake for 10 to 12 minutes. Remove to wire rack and cool. These freeze very well.
Mix together broccoli, shredded Cheddar cheese, onion and raisins. Mix together mayonnaise, sugar and lemon juice. Taste and add sugar if needed. Mix all ingredients together; add bacon and gently stir. Salt and pepper if desired.
Line greased 9 x 13 inch pan with 1 package of crescent rolls. Mix other ingredients and spread over rolls. Top with other can of rolls. Bake at 350° for 25 minutes. Cool. Top with glaze.
Roll out crescent rolls and cut into strips. Use half to crisscross bottom of baking dish. Cook carrots, onions and celery in small amount of water. Place half of this mixture on on top of the crescent rolls. Add a layer of sliced boiled eggs, put small amount of pepper on eggs. Add chicken cut into bite sized pieces. Cook soup until melted and add chicken broth. Put enough of this mixture to cover the first layer in the dish. Repeat the layers of vegetables, egg and chicken. Crisscross remaining crescent roll strips on top. Pour remaining broth on top as this makes it brown. Cook one hour at 350 degrees or until brown.
Saute onion, bell pepper and celery. Add meat with seasoning. Cook until brown. Add tomatoes and simmer 10 minutes. Add mushrooms and peas. Cook 15 minutes. Add onion soup and simmer 20 to 25 minutes. Serve over rice.
Put layer of chips in bottom of casserole. Mix sherry, tuna and soup. Spread over chips. Top with second layer of chips. Bake in 350° oven 20 to 30 minutes.
Brown meat and onion. Add spaghetti sauce and seasoning. In bottom of 9 x 13-inch pan, layer 1 roll of crescent rolls, pour in hamburger sauce, top with 1/2 pound sliced Mozzarella cheese and cover with second roll of crescent rolls. Bake 20 minutes, uncovered, or until rolls brown. Preheat oven to 350°.
Heat oven to 350°. Combine all ingredients and bake for 1 hour or until potatoes are tender.
Drain potatoes on paper towels. In a large heavy skillet, heat oil and butter until butter is melted. Add potatoes, turning to coat. Saute over medium-high heat, shaking pan occasionally or tossing potatoes with spoon for about 10 minutes or until potatoes begin to brown. Sprinkle with salt and pepper. Reduce heat to medium. Toss again. Cover skillet. Cook about 15 minutes more, shaking skillet or tossing occasionally until potatoes are golden and cooked through.
Brown ground beef, bell pepper and onion; drain. In a large casserole dish, put mixture. Add corn, tomato paste and 1 cup water; mix well. Fix corn bread according to instructions. Spread mixture over ground beef. Bake at 400° until corn bread is done.
Preheat oven to 350°. Beat milk and egg together. Dip chicken cutlets in egg mixture and then flour. Heat margarine in frypan and brown chicken. Add jar sauce and sherry, covering chicken. Bring to a boil. Cover; reduce heat and simmer for 45 minutes. Meanwhile, prepare macaroni as directed. Drain. Pour chicken and sauce over macaroni. Cover with cheese and place in oven until melted.
Wash cabbage and carrots and shred to fine texture. Mix sugar, vinegar and oil. Toss into cabbage mixture. Refrigerate until time of service. Makes six 1/2-cup servings.
Clean and skin chicken breasts. Squeeze lemon onto chicken. Add garlic, yogurt, salt and pepper. Mix well together. Allow to marinate overnight. To cook, chop onion and fry in skillet in olive oil on low heat until golden. Add cinnamon and chicken mixture. Simmer on gentle heat until chicken is done. Sprinkle chopped cilantro on top.
Cook sausage until done. Crumble and drain. Prepare 9-inch pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool on rack for 10 minutes. Makes 6 to 8 servings.
Place milk, bowl and beaters in refrigerator overnight to chill. Set aside jello and hot water to cool and thicken. Do not let congeal. Blend together cream cheese, sugar and vanilla, then add jello and beat. Whip milk until fluffy. Add jello and cream cheese mixture and blend. Add graham cracker crumbs and butter together. Put cracker crumbs on bottom of dish and pour mixture on top of cracker crumbs. Reserve some of the crumbs to sprinkle on top.
Mix sugar, chopped nuts and cinnamon in a bowl. Melt oleo. Cut biscuits into fourths and dip into oleo, then in sugar mixture. Press pieces into Bundt pan. Dribble syrup over the pieces. Bake at 325° for 50 minutes to 1 hour. Remove cake from pan while warm and eat by pinching pieces rather than cutting slices.
Combine first 5 ingredients Dip chicken into honey sauce. Place in a greased baking dish. Bake, uncovered, at 375 degrees for 1 hour, basting during cooking.
Preheat oven to 350°. Use a 9 x 13 x 2-inch pan. Beat eggs until creamy. Beat in sugar, vanilla and oleo. Combine flour, baking powder and salt. Stir in nuts. Bake 25 to 30 minutes. Cool 10 to 15 minutes. Cut into bars.
Melt 1/2 stick margarine. Add onion and saute. Add broccoli and stir. Add soup and simmer for 2 to 3 minutes. Add cheese and stir. Stir in cooked rice and simmer for 2 minutes. Put in lightly greased casserole dish. Sprinkle with bread crumbs and 2 tablespoons melted margarine. Bake at 350° for about 30 minutes.
Mix chicken, Swiss cheese, onion, flour and 1/4 cup of the pecans. Sprinkle into cooled crust. Mix eggs, milk and mustard and pour over chicken mixture. Top with remaining 1/4 cup pecans. Bake at 325° for 50 minutes. Makes 6 servings.
Cook until thick. Pour over crust in pan. Crumble the rest of the crumb mixture over the top. Bake at 350° until sauce is bubbly and crust is golden brown.
Roll 8 to 10 beans in a bundle with 1/2 slice bacon and place in 11 x 13-inch baking dish. Mix dry mustard, brown sugar and onion flakes and sprinkle over green beans. Bake at 350° for 45 minutes or until bacon is done.
Pick through crabmeat to get out any shell. Mix flour and eggs together until smooth and creamy. Place butter, crabmeat, onions, parsley and pepper in a deep bowl and mix well together. Add flour mixture and deep bowl with ingredients to a cooking pot and cook for 5 to 8 minutes. Shape into oblong rolls; roll in crackers. Freeze. When ready to serve, deep fry in hot oil 10 to 12 minutes.
Lightly cook broccoli; drain and set aside. Saute onion and celery in butter until tender. Add sliced garlic cheese; stir until melted, and stir in soup, broccoli and red pepper. Mix well and pour into baking dish. Bake at 350° for 30 minutes.
Sprinkle chicken pieces on both sides with salt and paprika. Cook walnuts in oil, stirring, until lightly browned. Remove nuts with slotted spoon. Drain on paper towels, reserve. Brown chicken pieces well in same pan. To chicken add ginger, onion, garlic and tomato juice. Bring to boiling. Cover, reduce heat and simmer until chicken is tender, about 40 minutes. Remove chicken to serving dish and keep warm. Skim fat; cook, stirring occasionally, until reduced and slightly thickened. Taste, add salt, if needed. Pour over chicken, sprinkle with reserved walnuts and parsley.
Mix butter, egg, sugar and chocolate thoroughly. Stir in buttermilk and vanilla. Sift together flour, soda and salt. Blend in. Mix in nuts. Chill at least 1 hour.
Stir dry ingredients into pumpkin. Add oil, slightly beaten eggs and milk. Bake in one crust at 350° until inserted knife comes out clean.
Soften cream cheese. Mix in Ranch dressing. Add chilies, pimentos, Cheddar cheese, olives and green onions. Spread on tortillas. Roll "jelly roll" fashion and slice. Serve with salsa. Looks great for Christmas with the red, white and green!
Brown onion and ground beef together. In large mixing bowl, mix remaining ingredients together. Mix all ingredients together. Bake 30 minutes at 400°, uncovered.
Mix all ingredients together. Put in a 13 x 9-inch pan. Freeze until firm. Can be used as a salad or a dessert!
Combine first 5 ingredients. In large bowl, toss zucchini, onion and apples together. Pour dressing over zucchini mixture; season with salt and pepper. Cover and chill 3 hours. Serves 7 to 8.
Pound steak to tenderize. Cut into serving size pieces. Season with salt and pepper. Dust with flour.
Bake cake as directed on box in 2 (9-inch) round pans. Let cool, take thread and cut layers in half. Stack the layers with this icing between each layer and cover sides and top and refrigerate. Mix together the Cool Whip, sour cream and sugar for icing.
Combine eggs, bananas, sugar, oil and milk. Combine flour and wheat germ separate. Add banana mixture to flour mixture. Fold apples into batter. Grease 2 loaf pans and pour equal amounts of batter into each. Bake at 350° for 50 to 60 minutes. Cool and remove from pans. Wrap and store loaves.
Mix cracker crumbs with half of margarine and put in bottom of pan. Saute onions in remainder of margarine and put onion mixture on top of crumb mixture. Beat eggs with milk and pour over onion mixture, salt and pepper lightly. Top with grated Cheddar. Bake at 350° for 30 minutes.
Line a 12-inch pizza pan with foil, allowing foil to overlap rim of pan. Slice cookie dough into 1/8-inch slices. Arrange dough slices in circular pattern in pan, starting at outer edge of pan. Bake at 325° for 20 minutes or until lightly browned. Cool completely.
Mix soy sauce, sugar and garlic powder together. Marinate wings in sauce for 6 to 12 hours. Bake at 350° until done and liquid gets sticky.
Melt butter; add flour and onion. Add to the spinach, then add spices and sour cream. Top with almonds and bread crumbs. Bake at 350° for 40 minutes.
Mix ingredients, except pecans. Bring to boil and cook for 5 minutes, stirring constantly. Remove from heat. Stir in pecans until coated. Pour on wax paper; separate and let dry.
Soften yeast and dissolve sugar in water; add milk cooled to lukewarm, shortening, sugar and salt. Add eggs, beaten well. Add flour to make soft dough, let stand 10 minutes. Knead on lightly floured surface until smooth and elastic. Place in greased bowl and cover; store in refrigerator. Shape rolls about 2 hours before serving. Let rise till double in bulk. Bake in hot oven 425° for 15-20 minutes. Punch down remaining dough return to refrigerator. This will keep for a week or use all same day.
In a bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers; stir to coat. Cover and refrigerate 2 hours. Yields 6 to 8 servings.
Bake cake by directions on box. Cool. In saucepan heat pineapple, sugar and instant pudding. Poke holes in cake and pour mixture over cake. Add layer of coconut and top with Cool Whip and nuts if desired.
Mix all ingredients well and pour over broccoli. Allow to marinate at least 4 hours.	Stir or mix occasionally. This is even better when marinated longer.	Cauliflower may also be used instead of all broccoli in this recipe. Makes a rather large amount.
Stir sugar in sauerkraut. Let stand 1/2 hour. Stir in other ingredients. Refrigerate overnight.
In medium bowl, sprinkle 2 tablespoons water over bread. Crumble with fork or fingertips. Add turkey, 1/4 cup onion and black pepper. Mix thoroughly. Shape firmly into 32 equal meatballs. Set aside.
Place butter in a microwave-safe measuring cup or other dish. Microwave at High power for about 40 seconds until melted. Add onions and stir well. Cover dish with waxed paper. Microwave at High power for about 2 minutes, stirring once. Add all remaining ingredients except thyme leaves to dish, stirring until well blended. Microwave at High power for another 5 to 6 minutes, stirring once until sauce is boiling hot and thickened. Add thyme leaves when stirring the last time. Brush chicken legs, drumsticks or thighs with sauce while barbecuing.
Cook noodles according to package directions; drain. In a large skillet, brown beef and onion; drain. Stir in spaghetti sauce, garlic salt, oregano and black pepper. In a 2-quart buttered rectangular baking dish, layer 1/3 of noodles, 1/3 of sauce and 1/3 of cottage, Mozzarella and Parmesan cheeses. Repeat twice. Bake in preheated 350° oven for 45 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Chop and combine all ingredients except 3 tablespoons Parmesan cheese. Put in buttered dish and sprinkle with remaining cheese with some paprika. Heat and serve with crackers.
Mix sugars, shortening and eggs until creamy. Add the rest of the ingredients. Dough will be stiff. Mold in 8 x 8-inch cake pan. Cool for at least 3 hours. Divide into 3 rows. Slice 1/8-inch thick. Bake at 350° for 8 to 10 minutes.
Place peaches, 1 cup sugar and nutmeg in a saucepan. Stir over low heat until peaches begin to exude their juices. Sprinkle on 1/4 cup flour; cook and stir until well incorporated. Stir in the butter. Turn into an ovenproof 9-inch baking dish. Place remaining flour and salt in a small bowl. Using a pastry blender (or fingertips), work in the shortening until the mixture resembles coarse meal. Stir in enough water to make a soft dough. Gather the dough into a ball; roll out on a floured board. Place rolled out dough over the peaches, tucking under the edges or trimming as needed. Sprinkle the dough with 1 teaspoon sugar; slash in several places to allow the steam to escape. Bake in preheated 400° oven for 35 to 40 minutes, or until top is well browned. Serve warm with vanilla ice cream.
Cut each biscuit into 6 pieces. Put white sugar and cinnamon in plastic bag. Add biscuit pieces, a few at a time, and shake to cover. Place pieces in a greased tube pan by layers. Sprinkle each layer with pecans, raisins or coconut.
Mix all ingredients by hand, molding into dough. Pat small amounts into rubber molds or roll out into "snakes" to cup apart for pillow mints. Allow to air dry before storing (1 hour or longer).
Split the fish open, butterfly-style. Place cornmeal in a shallow bowl. Add salt, pepper and paprika. Place the beaten eggs in another shallow bowl. Mix well. Heat the cooking oil in a large frying pan. Place the fish in the egg batter, then into the cornmeal mixture. Place fish in the frying pan and cook until golden brown. Remove to a platter lined with paper towels.
Cook onion in hot oil until golden. Add meat and seasonings. Simmer covered for 10 minutes. Add soups. Cover and simmer 45 minutes, stirring often. Cook spaghetti in boiling, salted water until tender. Arrange on a hot platter. Pour sauce over spaghetti and sprinkle with cheese. Serves 4 to 6.
Brown hamburger with onion, salt and pepper. Mix together soup and sour cream. Put 1/2 of this mixture in bottom of 9 x 13 baking dish. Fill bottom of 10 flour tortillas with hamburger and part of shredded cheese. Roll these up and put in pan. Pour last 1/2 of soup mixture over top of tortillas and sprinkle with rest of cheese. Bake at 350° for 30 minutes.
Heat sugar, water, margarine and cinnamon in saucepan until margarine melts. Roll biscuits out the size of a saucer; wrap each apple half with biscuit. Tuck dough under each apple half. Place apples in large pan. Pour sugar mixture over apples. Cover with foil. Bake for 45 minutes at 325°. Every 10 minutes, baste apples with juice.
Heat oven to 300°. In bowl, combine peanut butter, milk and honey. Add granola cereal, raisins and cinnamon using hands to mix. Press into 8 x 8-inch baking pan lined with parchment paper. Bake 15 minutes. Cool. Cut into 16 pieces. Coat half the bars with spreadable fruit; top with remaining bars.
Mix half and half champagne and the cranberry/raspberry drink over ice in a large wine glass.
Dissolve yeast in warm water. Mix dry ingredients. Cut in Crisco. Stir in buttermilk and yeast. Refrigerate or roll out on a floured cloth and cut with a biscuit cutter. Bake 10 to 12 minutes in a 400° oven on a greased cookie sheet.
Mix first three ingredients together. Press into the bottom of a greased 9 x 13-inch pan. Mix next four ingredients together. Pour over the bottom layer. Then bake at 325° for 40 minutes. Take out of oven. Cool and cut into small squares.
In a large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, 1 chicken bouillon cube and seasonings; mix well. Cover and simmer 15 to 20 minutes or until vegetables are tender.
Prepare pudding and whipped topping according to package directions. Fold together. Spoon into graham cracker crust. Keep refrigerated.
Mix thoroughly. Place in a loaf pan that has been sprayed with a nonfat cooking spray. Pour an 8 ounce size can tomato sauce over turkey meat mixture. Bake 1 hour at 350°. Yields 6 servings.
Cook noodles according to directions on box. Brown hamburger and season to taste with salt, pepper, chili powder and Italian seasoning. Add spaghetti sauce and simmer. Combine cream cheese, sour cream, cottage cheese and onion in a bowl. Mix well. Layer 1/2 of noodles in bottom of 9 x 13 x 2-inch pan (approximately 5 to 6 pieces). Spread 1/2 of cheese mixture and 1/2 of sauce mixture. Layer rest of noodles, cheese mixture and top with sauce. Bake at 350° for 1 hour.
Make a sauce of mustard, eggs, salt and pepper. Layer spinach, cracker crumbs, sauce and cheese. Continue layering until bowl is full or spinach is gone. Bake at 400° for 1 hour.
In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 1/2 of the flour. Beat well for 2 minutes. Add egg, shortening and remaining flour; mix with a spoon or hand mix until dough is easy to handle. Place in greased bowl in refrigerator. Punch occasionally.
Mix preserves, frozen raspberries (thawed) and frozen whole raspberries (thawed) together. Layer the ladyfingers in the bowl with the raspberry mixture. Continue layering until all ladyfingers and raspberry mixture has been used. Mix the pudding according to the directions on the box. Pour pudding over the layers and cover with Saran Wrap to prevent a skim from forming and refrigerate. Before serving, top with Cool Whip and sprinkle with almonds.
Pound steak and cut in serving size pieces. Flour and brown steak. Add olives and tomato sauce; simmer 1 hour. Add pepper and onion and simmer an additional 20 to 30 minutes. Serve over fresh creamed potatoes with rolls.
Mix all together (except Topping) and put into a greased 9 x 13 inch baking dish. Combine the corn flakes and melted butter, and spread over the top of the potato mixture. Top with grated cheddar, if desired. Bake at 350° for 45 minutes to an hour.
Mix graham cracker crumbs, melted butter and 2 tablespoons sugar; press into 9-inch pie plate. Slice bananas over crust. Blend in bowl the Eagle Brand milk, lemon juice and 2 tablespoons sugar; pour over bananas. Spread drained pineapple over this. Next, add a layer of Cool Whip. Top with coconut, cherries and nuts. Refrigerate for 1 hour before serving.
Let rolls thaw. Grease angel food cake pan. Take rolls and half in three's. Mix melted butter and cinnamon and sugar. Roll balls in mixture. Place in layers in cake pan. Sprinkle nuts on each layer. Let rise to double size. Bake at 325° for 45 minutes. Cool 5 minutes. Invert on plate. Pulls apart easily.
Cover bulgur with water and soak for 1 hour. Drain well. Mix in remaining ingredients.
For 4 to 6 pounds of turkey, roast 3 to 4 hours.
Mix flour and salt in bowl. Stir in water gradually. Knead for 7 to 10 minutes. Add food coloring as desired. Roll out 1/4 inch thick; cut into shapes with cookie cutters. Make a small hole for hook to hang, place on cookie sheet. Bake at 325° to 350° for 30 minutes.
Preheat oven to 350°. Butter pie dish. Cream butter and 1 cup sugar; add vanilla and eggs. Mix well. Sift flour and baking powder; add a little at a time to rest of mixture. Batter should be thick, but not lumpy. Spread evenly in pie dish. Top with fruit. Press down on fruit so that it sinks on the batter. Sprinkle with rest of sugar. Bake for 30 to 45 minutes. Great warm topped with vanilla ice cream.
Boil beans in enough water to more than cover for two hours. (May have to keep adding water; do not boil rapidly.) Then, let soak for 1 hour. Put beans in casserole dish. Add tomatoes, sugar, salt and pepper to taste. Pour bean water over beans to cover; add bacon. Bake at 350° until beans are soft.
Brown beef with onion, salt to taste. Mix together beans, tomato juice, water, and spices. Add drained beef to rest of ingredients. Simmer for 30 minutes. After 30 minutes, add corn starch mixed with water. Cook until desired thickness. Add spaghetti or macaroni.