HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl stir gelatin and water until gelatin is dissolved; set aside 1 cup. To remaining gelatin add 3/4 cup cold water; chill until consistency of unbeaten egg whites. Fold in strawberries; pour into 4-cup gelatin mold or bowl. Chill until almost set, about 1 1/2 hours. In small bowl stir reserved gelatin, yogurt, honey and almond extract; pour over strawberry-gelatin mixture. Chill until set, about 2 to 3 hours. Unmold onto serving platter, garnish.
In large skillet, brown ground beef; drain. Add spaghetti sauce to beef and mix thoroughly. Spread a thin layer of sauce mixture into bottom of 9 x 13-inch pan. Top noodles with half of remaining sauce mixture followed by half of cheese, then remaining noodles. Top noodles with remaining sauce mixture and all but 1/4 cup remaining cheese. Pour boiling water right into the edge of the pan to within 1/2-inch of the top. Cover tightly with aluminum foil. Bake in preheated oven at 400° for 40 minutes. Uncover and bake for 20 minutes. Sprinkle remaining cheese on during last 10 minutes of baking time. Let stand for 10 minutes before slicing. Serves 12.
Put chicken in food processor or cube very small. Add all the ingredients. Chill. Serve on bed of leaf lettuce. Great on croissants.
Oil a large cookie sheet and line with wax paper. Mix together the sugar, eggs and pumpkin. Add the flour, cinnamon and dash of salt. Pour mixture on the cookie sheet and bake for 15 minutes at 375°. Will be a thin layer. When done, sprinkle with powdered sugar. Lay a tea towel over warm cake and flip over carefully. Remove wax paper. Roll cake up with towel. Let rest for 1 hour. Unroll and spread with filling.
Mix cheese, 1 tablespoon of milk and sugar until smooth. Fold in Cool Whip. Spread in bottom of pie crust. Mix 1 cup of milk with instant pudding until smooth. Let set 3 minutes. Stir spices in pumpkin. Fold in instant pudding. Spread over cheese in pie crust. Chill for 2 hours. Garnish with Cool Whip and sprinkle with nutmeg and sliced toasted almonds.
Put all ingredients into large mixing bowl. Boil 1 cup water; add 1 teaspoon baking soda. Add to mixture, beating with a spoon until smooth. Mixture will be very thin. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for about 35 minutes; check for doneness with a toothpick.
Heat olive oil and butter with garlic. Cook until garlic is golden, then remove pieces and discard. Add tomatoes to oil; simmer 4 minutes. Add mushrooms; cook 5 minutes. Add all spices and peas; cook until peas are tender. Heat water to boil in large pot. Cook pasta al dente. While pasta is cooking, stir cream into sauce. Cook until heated through. Pour hot sauce over penne. Add half Parmesan cheese and toss. (Pass remaining Parmesan cheese at the table.) Makes 6 servings.
Cook rice according to package directions. Cut chicken into 1/2-inch strips. Mix flour, paprika and garlic. Add chicken and toss to coat. Stir-fry chicken in hot oil until lightly browned. Add broth; cover and simmer 5 minutes. Combine cornstarch and next 5 ingredients. Blend mixture into ingredients in pan, stirring until sauce boils. Add pea pods. Cover and cook until tender-crisp. Serve over rice.
In a large bowl, combine the sauces. After browning the meat, add some of the sauce to the meat. Mix well. Add Ricotta to meat mixture and mix well. Spray lasagna pan with nonstick spray and put a little sauce in the bottom. Now start layering meat and cheeses until everything is gone, finishing with cheese on top. Bake at 350° for about 1 hour or until hot all the way through. Serve with hot garlic bread or fresh Italian bread.
Place roast in large covered roasting pan. Add 6 to 8 cups water (more if needed), Lipton soup mix, salt and pepper to taste. Cook until meat is fork-tender. Remove meat from broth and allow meat to cool overnight in refrigerator. Slice meat thin across the grain. Add onions, garlic, tomato sauce and Lea & Perrins to broth. Cook until vegetables are tender. Place sliced meat back in broth and heat through. Freezes well. Happy cooking.
Crumble cookies. Layer in a 9 x 13-inch dish. Pour margarine over mixture. Spoon softened ice cream over layer. Pour syrup and nuts over layer of ice cream. Cover and freeze overnight. Next morning, spread Cool Whip over top and refrigerate until ready to use.
Heat all but 3 squares of chocolate with 1/4 cup milk in large microwavable bowl at High 1 1/2 to 2 minutes. Stir until completely melted. Or heat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate about 15 seconds; drizzle over pie.
Mix well and pat into an ungreased 9 x 13-inch pan the cake mix, melted butter and eggs. Beat well and pour over cake mixture the cream cheese, eggs and powdered sugar. Bake at 325° for 45 minutes.
Parboil whole zucchini; allow to cool. Slice 1/4 to 1/2-inch thickness; allow water to drain on paper towels. Grate Mozzarella cheese. Layer ingredients in baking pan in following order: 1) sauce 2) zucchini slices 3) Mozzarella and Parmesan cheese. Go back to 1. Top layer should be cheese. Cover with aluminum foil and bake at 350° for 1 hour. Last 15 minutes, bake, uncovered, to allow cheese to brown slightly.
In double boiler, melt oleo and chocolate. Cool slightly. Beat eggs, sugar and vanilla. Add to chocolate mixture. Add flour and milk. Bake at 350° for 20 to 25 minutes in a 13 x 15-inch pan.
Mix together eggs, corn syrup, 2/3 cup sugar, melted butter and brown sugar. Beat the filling mixture until well combined. Stir in pecan halves. Pour filling into the unbaked pie shell. Bake in a 350° oven for about 50 minutes or until a knife inserted between the center and edge comes out clean.
Break cauliflower and broccoli into small pieces. Combine mayonnaise and sugar. Toss all ingredients together, adding mayonnaise and sugar mixture just before serving, coating all ingredients well.
Mix together all ingredients and chill. Serve on a croissant or lettuce leaf. Makes 8 to 9 croissants.
Grate cheese; cut onions. Put sour cream, soup, chilies and onions in saucepan and heat. Drop tortillas in 1/2-inch oil for a few seconds. Put tablespoon of heated mixture in center of tortillas. Sprinkle small handful of cheese inside tortilla; roll and put seam side down in baking pan. Pour remainder of heated mixture over tortillas. Sprinkle rest of cheese on top. Bake at 350° for 30 minutes.
Prepare dinner as directed. Add remaining ingredients and mix lightly. Chill. Add additional salad dressing before serving.
Mix hamburger with rice, yellow onion, parsley, dill and egg. Mix and mold into small meatballs. Roll each in flour. In a large frying pan, put tomato juice and water. Bring to heavy simmer and add butter. Gently drop meatballs into this sauce, cover and simmer for 45 minutes.
Line 13 X 9 X 2 inch pan with foil and grease with the 1 1/2 tsp. butter, set aside. In a large heavy sauce pan, melt the remaining butter over low heat. Add the next five ingredients. Cook and stir constantly until smooth. Remove from heat; stir in butterscotch chips, marshmallow cream and extracts until well blended. Stir in nuts if you like.
Preheat oven to 300°. Beat egg whites stiff. Slowly add both sugars, beating constantly. Lightly butter 9 or 10-inch Pyrex pie plate. Pour in meringue mixture. Bake 1 hour. Remove from oven; cool. If center of pie shell doesn't fall, push in. When cooked, fill with sweetened whipped cream. Top with grated chocolate. Decorate with strawberries or raspberries. Refrigerate.
Mix peanut butter, margarine, vanilla, salt and sugar. Form 1-inch balls. In a double boiler, melt chocolate bits and paraffin. Dip balls in liquid. Place on wax paper.
Chop tomatoes; discard seeds. Add chopped onion and chopped peppers. Discard seeds. Mix and sprinkle with salt. Chop about 1 cup of cilantro leaves (rinse to remove grit). Add cilantro and mix. Squeeze all lemon juice from 1 lemon over mixture. Refrigerate about 2 hours, then break out the chips or flat bread. Excellent on fajitas, hot dogs, omelets, crackers, burgers; get the picture!
Mix all ingredients together in a large pot and simmer 1 hour. Pack hot into jars and process pints and quarts for 20 minutes at 10 pounds pressure.
Melt first 3 ingredients together. Remove from heat and beat white egg yolks one at a time. Add vanilla. Fold in egg whites (stiffly beaten). Pour 1/2 of mixture over a layer of 12 graham crackers on a 13 x 9 inch pan. Repeat second layer. Refrigerate 24 hours. Serve with whipped cream. You may spread on top of dessert.
Chop steak into pieces. Fry potatoes, steak, onion and tomato. Add spices. Serve over rice.
Mix cake mix, pudding and eggs. Pour in greased and floured cake pan. Top with chips, sugar and pecans. Bake at 350° for 30 to 35 minutes.
Mix all ingredients except cheeses well. Bake in a 350° oven for 30 minutes. Layer cheeses on top.
Mix together ingredients in order listed. Drop by large tablespoons onto greased cookie sheet and flatten. Bake at 350° for 12 minutes.
Preheat oven to 375°. Combine all ingredients together and place in a	casserole dish. Place biscuit on top and bake for at least 15 to 20 minutes or until golden brown.
Soften ice cream in a large chilled mixer bowl. Add mashed berries; beat with electric mixer just to blend. Stir in eggnog. Serve in tall chilled glasses. Sprinkle with nutmeg.
Bake cake in 3 layers according to directions. Mix the cream cheese, sugar, nutmeg and milk. Mix with electric mixer until fluffy. Drain peaches; reserve juice. Mash peaches (save a couple to decorate with). Take drained mashed peaches and add 1 cup of icing mix. Stir, then use to fill between layers. Pour peach juice over each layer as you stack cake, then filling. Top cake and sides with the plain icing and decorate with peaches. This cake can be done with pineapple instead of peaches.
Melt butter; add sugar and stir with wooden spoon. Add sifted flour and all other ingredients. Cook on medium heat in an iron skillet until thickened. Mix until smooth and pour into pie shell.
Boil potatoes and eggs. Peel and cool. Dice potatoes, eggs, celery, pepper, and onion. Mix all together and add salad dressing, pickle relish, sugar, mustard and salt and pepper. Chill until ready to serve. Serves 6.
Combine brown sugar, sugar and flour in heavy saucepan. Stir in milk and eggs. Cook on medium-high heat until comes to boil, stirring constantly. Cook for 5 minutes. Stir in margarine and flavoring. Remove from heat. Allow to cool for 5 minutes. Pour in pie shell. Cool and serve with Cool Whip.
Prepare cake mix according to box directions. Pour into 13 x 9-inch pan; set aside.
Dissolve gelatin in 1 cup boiling water in bowl. Stir in 1 cup cold water. Chill until partially set; combine cranberries with a small amount of water in blender container; process at medium speed for several seconds or until chopped. Drain; combine with celery, apple, orange, pineapple, pecans and sugar in bowl and mix well. Fold in gelatin. Spoon into 9 x 13-inch dish. Chill until set. Serve as sauce with turkey or on lettuce leaves as salad.
Mix flour, sugar and salt with oleo as for pie crust. Combine yolks, sour cream and flavoring. Mix together. Refrigerate overnight. Cut into 1/2 x 4-inch strips. Twist or knot. Place on ungreased pans. Bake at 350° for 7 to 10 minutes. Dust with powdered sugar.
Cook chicken until tender. Cut or tear into pieces. salt and pepper to taste. Separate crescent rolls. Roll chicken into individual crescent rolls and place in a 9 x 13-inch Pyrex dish. Mix together cream of chicken soup and milk. Pour over crescent rolls. Sprinkle with shredded cheese. Bake in 350° oven for 30 minutes or until brown on top.
Unroll crescent rolls. Tear along perforations. Place 4 triangles on an ungreased baking sheet. Spread lightly with mustard. Sprinkle each with 1 tablespoon cheese and 1 tablespoon cooked ham. Starting at large end, roll dough toward point. Fold ends in slightly to form "rolls." Bake in a 375° oven for 11 to 13 minutes, or until golden. Serves 4.
Grease a shallow 1 1/2-quart baking dish. Cook broccoli until almost done. Arrange broccoli in baking dish. Cover with chicken. Blend mayonnaise, lemon juice and soup together. Pour it over the broccoli and chicken. Mix bread crumbs and melted butter. Cover casserole mixture. Sprinkle grated cheese on top. Bake at 350° for 25 minutes. Preparation time: 15 to 20 minutes.
Melt shortening; add sugar and eggs and mix well. Mix flour and baking powder and add to first mixture. Add nuts and vanilla. Divide in half and add chocolate to one half. Spread chocolate mixture in 8-inch square greased pan. Spread remaining half on top. Bake at 375° for 20 to 25 minutes.
Remove skin from chicken and place in skillet. Mix Coke and ketchup together. Pour mixture over chicken. Bring to a boil, then lower heat to simmer. Let simmer until chicken is tender.
Measure and mix dry ingredients, flour, soda, salt and all spice, and set aside. Cream shortening and sugar. Add vanilla and egg and mix well. Add flour mixture and buttermilk. Mix until blended. Fold in apples. Spray muffin tins with Pam. Makes 12 small muffins. Bake 20 to 25 minutes at 325°.
Simmer sugar, margarine and orange juice for 15 minutes or until thickened. Pour over carrots and oranges in casserole. Sprinkle with nutmeg. Heat until bubbly and carrots are candied. (May be mixed the day before and refrigerated overnight.)
Drain berries; reserve syrup. Add enough water to make 1 cup. Dissolve jello in boiling water. Add marshmallows; stir until partly dissolved. Add juice. Chill until partly set. Beat mixture. Add berries and fold in whipped cream. Pour into crusts. Top before serving with more whipped cream.
Mix together pie filling and pineapple (do not drain) in bottom of 13 x 9-inch pan. Sprinkle 1 box white cake mix over top. Dot one stick of butter on top of cake mix. Sprinkle nuts on top. Bake at 350° for 45 minutes to 1 hour. Top with Cool Whip to eat.
Fry ground beef in 1/4 inch of oil. Cube green pepper, onion and celery. Put in skillet with ground beef. Simmer until tender. Cook macaroni until tender. Drain. Pour in tomato sauce, then add ground beef mixture to macaroni. Simmer about 15 minutes.
Combine cake mix, pudding mix, milk, eggs, chips and nuts in a big bowl. Mix by hand until well blended, about 2 minutes. Pour into a well-greased and floured 10-inch Bundt pan. Bake at 350° for 50 to 55 minutes until cake springs back when lightly touched. Do not overbake. Cool 15 minutes in pan. Remove from pan. Finish cooling on rack. Ice with chocolate icing.
Cook spinach according to package directions; drain and squeeze to remove excess moisture. Combine spinach and remaining ingredients, mixing well. Shape mixture into 3/4-inch balls; place on lightly greased cookie sheets. Bake at 325° for 15 to 20 minutes. Makes about 10 dozen.
Brown chicken well in oil. Remove and drain. Saute onion and garlic. Add chicken and remaining ingredients. Reduce heat to low and cover. Cook for 20 minutes.
Boil gently together for 10 minutes, stirring frequently. Chill in pan with ice around it and stir part time while cooling.
Mix ingredients together and bake in a 350° oven for 1 hour and 15 minutes.
Cream shortening and sugar together. Beat eggs until light and add to sugar. Blend mashed bananas and lemon juice to creamed mixture. Sift flour, baking powder and salt together. Add to creamed mixture. Add nuts. Bake in greased loaf pan (9 x 5-inches) in moderate oven (325°) for about one hour. This recipe may be doubled. Bake in 2 loaf pans.
Put all ingredients in a bowl and mix with fingers. Add enough cold water to stick together. Knead. Roll thin and cut in squares. Prick each with fork. Bake on greased cookie sheet at 350° until brown and crisp. Bake 8 to 10 minutes. Cool on cake rack.
Grease and flour a loaf pan (8 1/2 x 4 x 2 1/2-inch). On wax paper thoroughly stir together the flour baking soda, salt and spices. In a large mixing bowl beat together until smooth the sugar, corn oil, eggs and vanilla. Slowly beat in the flour mixture; stir in apples and nuts. Turn into prepared pan. Bake in a preheated 350° oven until a cake tester inserted in center comes out clean, 1 1/4 hours. Cool on wire rack 10 minutes, then turn out on pan. Cool completely before slicing.
Mix peas, eggs, mayo, relish, salt and pepper well. Chill for 2 to 3 hours.
Mix all ingredients with a spoon. Spread over greased pan. Bake at 325° for 30 minutes. Cut into bars while warm.
Chop all vegetables (slice mushrooms). Clean squid (very important). Stir-fry squid in 1 tablespoon olive oil for 40 minutes. Add sesame oil. Add broccoli and peppers. After 8 to 11 minutes, add the rest of the vegetables; stir-fry for 10 to 15 minutes longer. Add spices/soy sauce while stirring occasionally. Add scallops; stir-fry for 5 minutes. Begin to boil water for pasta when cooking broccoli and peppers. Add pasta to water in time to finish with scallops. Serve stir-fry over fettucine.
Cook over low heat until margarine is melted and smooth. Add powdered sugar; take off heat and stir until desired consistency. Pour over cake. Add pecans (optional).
Boil chicken breasts until tender. When they have cooled, debone the chicken. Place 1/2 package of dressing in bottom of casserole dish. Melt margarine; pour over dressing mix. Place chicken in casserole dish. Blend sour cream and soup together; spread over chicken. Put remaining dressing over sour cream mixture. Pour 2 cups broth over casserole. Bake at 350° for 45 minutes.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies.
Mix ingredients together, reserving some stuffing crumbs for topping. Bake in casserole dish at 350 degrees for 30-40 minutes.
Place sugar, butter or margarine and water in large, heavy pan. Cook for 10 minutes on very high flame until mixture turns golden brown, stirring constantly. Pour on lightly buttered cookie sheet and quickly spread Hershey bars over hot base. Sprinkle with finely chopped pecans. Cool and break into pieces.
Preheat oven to 425°. Salt and pepper roast. Brown in oven for 30 minutes. Reduce oven temperature to 325°. Add beans to roaster with enough water to cover beans. Season with salt and pepper. Bake for approximately 2 hours, adding onion, more water and salt and pepper after first hour. Beans become soft in a soup like broth. Slice roast and serve beans over hot rice. Serves 6.
Make yellow cake mix by directions on box into sheet cake. Punch holes in cake while hot. Pour cream of coconut and Eagle Brand milk over cake while hot. Cool and put Cool Whip and frozen coconut on top.
Fry bacon; drain and crumble. Reserve 2 tablespoons bacon grease. Mix together cornmeal, cheese, salt and pepper. In a skillet, heat 1 tablespoon bacon grease with half of cooking oil. Coat tomato slices well with cornmeal mixture. When grease is sizzling hot, cook tomatoes on both sides until crisp and lightly brown. Repeat with remaining. Drain on paper towel. Transfer fried tomatoes to a large plate; sprinkle with crumbled bacon. Serve hot.
In saucepan, heat 2 cups V-8 juice. Add lemon jello and stir until dissolved (you may add 1 package dissolved in 1/4 cup hot water for a firmer set). Add remaining V-8 juice, vinegar and salt and pepper to taste. Chill until syrupy. Fold in remaining ingredients. Pour into mold and chill until set.
Mix all dry ingredients together, then add remaining ingredients. Bake in a 350° oven for 45 minutes, or until toothpick inserted in middle comes out clean.
In a 9 x 13-inch pan, put crushed wafers. Add butter until thoroughly mixed. Spread on bottom and sides of pan.
Put day old bread slices on cake pans in oven at 250° until slices are browned. After cooled, soak browned slices a few seconds in water. Squeeze out water well and gently. Put bread in large bowl. Brown chopped celery, onion, and butter together. Add this to bread. Next, fold in cut up chicken (cooked). Lastly, add rest of ingredients. Stir gently. Stuff turkey and put rest of dressing in a 10 x 7 baking dish. Bake at 350° for 30 to 45 minutes. All stuffing ingredients are already cooked except eggs, so this doesn't need to be overbaked.
Saute celery and onion until soft, but not brown. Add soup, broth, tomatoes and seasoning; simmer 15 to 20 minutes.
Preheat oven to 400°. Butter a 6 x 10 x 2-inch baking dish. Peel potatoes. Cut lengthwise into one-sixteenth inch thick slices. Place in a large bowl. Cover with cold water; soak 5 minutes. Drain, rinse and pat dry. Using an electric mixer, beat remaining ingredients until smooth. Pour 1 cup into prepared dish. Top with 3 to 4 layers of potatoes, arranged in crisscross pattern. Cover with 1 cup of cream mixture. Continue layering, ending with cream. Press potatoes down to submerge. Cover with foil. Bake until knife easily pierces center, about 2 hours. Remove foil and continue baking until golden brown, about 10 minutes. Cool 15 minutes. Run knife around edge of dish. Cut into squares and serve.
Chop pepper, onions, celery and garlic; saute in hot oil in Dutch oven until tender. Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Cut catfish into 1-inch pieces; add to gumbo. Simmer 10 minutes. Stir in okra; cook an additional 5 minutes. Remove bay leaf. Serve over rice. Yields 3 1/2 quarts.
Mix first 6 ingredients together well. Press into a 9 x 9-inch greased pan. Set aside. Boil dates in water for 5 minutes. If mixture is too dry, add a little more water. Spread carefully over bottom layer. Beat egg whites until frothy and turning white. Add brown sugar and continue beating until stiff. Spread over dates. Sprinkle with almonds. Bake at 350° for 30 minutes. Cool. Cover to store. Cut with clean knife.
Combine salmon with its liquid, crackers and Grape-Nuts cereal. Mix well. Add egg, milk and onion. Stir until well blended. Make into small patties. Fry in melted butter (I use Pam) in a skillet. Brown on both sides. Serve. Yields 6 to 8 servings.
Parboil celery in small amount of water for 8 minutes. Drain. Add soup, pimentos, milk, chestnuts and cheese. Put into a greased casserole. Toss crumbs with almonds in melted butter. Sprinkle over casserole. Bake in a 350° oven for 35 minutes.
Mix flour with baking soda. Combine butter, sugar, vanilla and pudding mix in large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chips. (Batter will be stiff.) Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Combine flour, salt, pepper and paprika. Shake chicken in flour mixture. Melt butter in skillet. Brown chicken. Place in 13 x 9-inch baking dish. Combine soup, sour cream and mushrooms. Pour over chicken. Bake at 350° for 1 hour until tender. Sprinkle with cheese. Return to oven until cheese melts.
Slice potatoes, put in casserole dish, then mix up the soup like you would for soup (with milk or water). Pour over potatoes. Wash off the pork chops and place them on top of the potatoes. Cover tightly with foil and bake at 350° for 2 hours. Serves 5 people.
Combine and bring to a boil potatoes, onion, butter, curry powder, Worcestershire and water. Simmer until potatoes and onions are tender. Combine parsley and chicken stock in blender and blend until smooth; add to potato and onion mixture. Combine milk, heavy cream and pepper and add to rest of ingredients. Heat and serve or chill and serve cold.
Mix ingredients 2-5 with bread crumbs.	Fold in ground beef and form into two loaves. Place in lined roaster uncovered.
Drain liquid from jar of olives into saucepan. Add garlic and pepper; simmer 5 minutes. Add vinegar, dill and red pepper flakes. Pour over olives (still in jar) and shake well. Let stand in sealed jar in refrigerator at least 4 days. The longer, the better.
In small mixing bowl, beat together cream cheese, deviled ham, Worcestershire sauce and cayenne pepper until smooth. Stir in green and red peppers. Cover and refrigerate 1 hour. Serve with crackers and vegetables.