HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in 1 cup hot water; add marshmallows and let cool. Add pineapple, bananas and 1/3 cup water to the Jell-O-marshmallow mixture. Let set. Cook pineapple juice, lemon juice, butter, egg, flour and sugar, stirring constantly, over low heat until thickened. Let cool completely. Beat whipped cream, adding cooled mixture; mix well. Spread on Jell-O which has been set. Spread cheese on top and serve.
Mix coloring and cocoa. Let stand. Cream butter and sugar. Add eggs, then coloring-cocoa mix. Beat well. Sift together dry ingredients and add to creamed mixture alternately with milk. Stir in vanilla and vinegar; don't beat. Bake at 350° in 2 (9-inch) or 9 x 13-inch greased pan for 35 minutes.
Remove skins from tomatoes and quarter. Place tomatoes in buttered casserole. Melt butter. Add garlic and basil. Cube bread; add to seasoned butter. Saute bread cubes over low heat for few minutes. Spread bread cubes over tomatoes; top with cheese. Bake at 350° for 50 minutes.
Boil chicken, then pull off of bone (or you can use about 5 chicken breasts). Cook Stove Top as directed. Fix soup, but not too thin. Layer in casserole dish as follows: chicken, soup, stuffing, until finished. Bake at 350° until top browns.
Mix cinnamon and sugar together. Quarter biscuits and roll in sugar mixture (or put mixture in a large Ziploc bag and shake a few pieces at a time). Place in a greased Bundt pan. Sprinkle with pecans.
Cream peanut butter and shortening. Add sugar, a little at a time. Sift flour, salt and soda. Add eggs to milk. Add sifted dry ingredients alternately with milk to the creamed mixture. Add rolled oats, raisins, dates and nuts. Stir well. Drop by teaspoon onto a greased cookie sheet. Bake at 375° for 15 minutes. Makes 4 dozen.
Mix all ingredients in a large bowl. May add water, a teaspoon at a time, to reach the preferred consistency. May be served on a lettuce leaf with sliced tomatoes. May be served with saltine crackers or with a favorite meat.
Mix beef, crumbs, onion, milk, egg and next 4 seasonings. Gently shape into 1-inch balls. Melt shortening in a large skillet and drain off fat.	Heat chili sauce and jelly in skillet until jelly is melted, stirring constantly. Add meatballs and stir until coated.	Simmer 30 minutes. Serve hot in a chafing dish.
Cream butter; combine flour, cornstarch and sugar. Add to butter and mix well. Stir in walnuts. Roll into 3/4 inch balls. Place one inch apart on greased baking sheet. Bake 300°F for 20-25 minutes. Cool, dust with confectioners sugar.
Cut flowers off broccoli stalks. Rinse and let dry. Chop onion. In a large bowl, mix broccoli, onion, mayo and sugar. Add shredded Mozzarella. Mix well. Chill upside down before serving.
Bake cake according to directions; cool. Break into small pieces and place in deep bowl. Pour Kahlua over cake pieces. Let soak overnight. Make pudding according to directions. Place a layer of cake in bottom of trifle bowl; follow with a layer of pudding and layer of Cool Whip. Repeat this process about 3 times. End with a good layer of Cool Whip (use more if you want). Top with grated Heath candy bar or Skor candy bar. Enjoy!
Brown 1 pound ground chuck and 1/2 large onion. Drain. Spread in bottom of pan and top with Tater Tots. Top that with 1 can cream of mushroom soup and 1 can cream of chicken soup. Grate cheese over the top and bake at 350° until Tater Tots cook.
Mix flour, salt and brown sugar. Stir in remaining ingredients. Cook until thickened. Serve over ham slices.
Beat together cream cheese, sour cream, oregano, garlic and pepper. Spread in a 9 to 10-inch pie plate. Layer remaining ingredients except the Mozzarella. Bake at 350° for 10 minutes. Top with cheese and bake for 5 minutes more. Serve as hot dip with chips, crackers or bread sticks.
In large roasting pan, cook chicken until done. While chicken is cooking, cook noodles on stove top. After noodles and chicken are done, stir in chicken, noodles, cream of chicken, cream of mushroom soup and milk together. Add in Philly cream cheese (break this up), salt and pepper. Put sliced American cheese over top. Bake at 350° until cheese is melted. Enjoy.
Preheat oven to 350°. In skillet, lightly brown sliced frankfurters with onion, butter, mustard, allspice and pepper, mixing well. Pour beans into a baking dish. Add catsup and brown sugar; mix well. Spread evenly over bottom of baking dish. Layer frankfurters over the beans. Top with cheese. Bake for 30 minutes. Serves 6.
Saute onion and garlic in a little olive oil. When browned, add mushrooms. Cook and drain off any liquid from mushrooms cooking. Add green and red pepper, cook longer. Add chili and cilantro, spinach and carrot. Heat all ingredients through. Place tortilla on skillet add place vegetable mixture to one side. Top with cheese, fold over, and brown on both sides. Serve with sour cream and salsa.
Mix together cottage cheese, yogurt, onion, garlic salt and parsley. Set aside. Spread 1 cup spaghetti sauce in 13 x 9-inch pan. Layer 1/3 each of noodles, cottage cheese mixture, Mozzarella, sauce and Parmesan. Repeat twice. Pour water all around edges. Cover tightly with foil. Bake 1 hour at 350°. Remove foil and bake 15 minutes longer. Let stand 10 to 20 minutes before serving.
Blend egg, salt and sugar together. Sift flour with baking soda. Add to egg mixture. Add can of fruit cocktail with syrup. Pour in greased 9 x 13-inch pan. Mix the remaining ingredients and sprinkle on top of batter. Bake in a 300° oven for 1 hour. Cool; cut into squares. Serve with whipped cream.
Cut eggplant in cubes. Boil for 10 minutes in salted water. Mix remaining ingredients except cheese. Cook until thickened. In casserole dish, coated with cooking spray, layer eggplant, Mozzarella cheese and tomato mixture twice. Top with Parmesan cheese. Bake in 375° oven for 30 minutes or until light brown. Freezes well.
Combine all ingredients except cornflakes and cherries. Beat well. Form into 8 balls. Roll each in cornflakes and top with 1/2 cherry. Place on buttered baking sheet. To serve: Heat in preheated oven 350 degrees for 15-20 minutes. (These freeze well.)
Place cheese between bread. Cook in margarine as would for grilled cheese, until bread is brown and cheese melted. Open sandwich and put slices of bacon, slice of pineapple and close. You may use lettuce, mayonnaise and tomato, if you prefer.
Melt 3 tablespoons butter; blend in flour. Add milk, salt and pepper. Cool until thickened, stirring constantly. In a medium casserole, arrange layer of half the asparagus, half the mushroom soup, 1 egg (sliced), 2 tablespoons butter, half of the cheese, half the white sauce and half the cracker crumbs. Repeat layers, topping with cracker crumbs. Bake at 300° for about 30 minutes.
Mix pretzels, 1/4 cup sugar and melted butter. Press in a 9 x 13-inch dish that has been sprayed with Pam. Bake in 350° oven for 10 minutes, then cool. Soften cream cheese. Add 1 cup sugar and Cool Whip. Mix and spread over cooled crust. Heat pineapple juice to boiling and dissolve jello in it. Add strawberries and put in refrigerator until jelled. Spread over second layer. Refrigerate until ready to serve.
Sift sugar and flour together in large bowl. Put oleo, cocoa and water in saucepan. Bring to rapid boil and pour over sugar and flour, stir well. Add buttermilk, eggs, soda and vanilla. Mix and pour into greased and floured (16 x 11-inch) pan. Bake at 350° for 20 to 25 minutes. Frost while warm.
Blend cheese and butter thoroughly. Work in the flour and cayenne pepper. Chill 2 hours or longer. Roll into balls 1 inch in diameter. Bake in a very hot 450° oven for 15 minutes. Yield: 30 puffs.
Cook pasta; drain. Stir in olive oil, Ranch dressing mix and vegetables. Heat and serve.
In bowl, mix flour, baking powder and salt. In large bowl, beat butter and sugar until light and fluffy. Add vanilla and eggs; beat. Add dry ingredients alternately with 1 cup root beer. Mix well. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake in preheated 375° oven for 20 to 25 minutes.
Mix flour and sugar. Add eggs and margarine. Fold in nuts and chocolate chips. Add vanilla. Pour into pie shell. Bake in a 350° oven for 30 to 35 minutes. Pie must be completely cool before slicing.
Stir together corn, meal, flour, baking powder, soda, salt and sugar; place in bowl. Add onions, butter, milk and water; mix well. Add butter and egg; blend thoroughly. Drop by small teaspoons into preheated fat. Makes 30.
Mix all ingredients except cheese. Pour half batter into a well-greased pan. Top with half the cheese, then repeat layers. Bake at 350° for 35 to 40 minutes.
Spread rolls on cookie sheet so there are no seams. Cook according to directions on the package. Mix mayo and dressing. Add to crust and top with your choice of chopped vegetables. Cut into squares.
Combine all ingredients and chill. You may hollow out a 1 loaf rye bread. Cube the bread and serve the dip in the hollowed crust.
Mix a little at a time. Grease muffin pans and drop into each with a spoon. Bake at 350° about 30 minutes or until brown.
Cook chopped onion in oleo until transparent. Add other ingredients. Bake in a covered dish for 20 to 25 minutes at 350°.
Beat cream cheese until soft and smooth. Slowly blend in sugar. Add melted chocolate. Mix well. Add vanilla, salt and pecans; mix well. Press into greased shallow pan. Refrigerate until firm and cut into squares. For a slightly softer fudge, blend in 1 teaspoon of cream.
Combine ingredients and simmer 1 to 2 hours. Serve in crock-pot or in a cleaned out pumpkin. Pumpkin keeps punch warm but does not change the flavor of punch. Serves 4.
Peel and slice potatoes and onions. Place in bottom of a 9 x 13-inch glass baking dish. Add several pats of butter. Add chicken breasts on top. Pour can of cream of chicken soup diluted with milk over the dish. Add pats of butter. Add paprika for color. Bake at 350° for 45 minutes or until golden brown. Salt and pepper to taste. Serves 4.
Combine turkey, celery, onion, salad dressing and salt. Trim crusts of 4 bread slices; set bread aside. Dice crusts and remaining slices; place in a baking dish. Top with turkey mixture. Triangle 4 slices to decorate top. Combine milk and eggs; pour over top. Bake at 375° for 1 hour, until brown. Garnish with parsley. Serves 6.
Mix and shape cookies with a spoon. Bake at 350°F for 15 - 20 min.
Mix well. Roll into small balls and refrigerate until very cold. Melt chocolate chips in top of double boiler. Add a little vegetable oil. Drop several balls at a time to coat them. Use tongs to remove them and place on waxed paper lined cookie sheet. Refrigerate until coating is firm.
Grandma places her flour in a large bowl, make a well in the center of it, and add the shortening and milk to it. Work it together and roll it out. Cut out small biscuits or pinch off a small amount. Roll in hand, put in greased pan. Bake in a 425° oven until golden brown. Take out and butter the tops. Makes about 3 dozen biscuits.
Brown meat in frying pan. Drain grease. Add onion, celery, green pepper and seasonings. Fry for 20 minutes. Transfer to large pot. Add tomato sauce and juice. Cook one hour. Add kidney beans and boil for 5 minutes more.
Heat pineapple; add gelatin. Let cool; add buttermilk, Cool Whip and nuts. Pour into molds or 9 x 13-inch pan. Makes 12 servings.
Wash and slice cucumbers and mix onion, pepper, vinegar, sugar, celery and mustard seed and salt. Mix well. Let set for 2 or 3 hours. Mix it good about every 30 minutes. Put in boxes and freeze.
Brown ground beef and drain fat. Saute onion, bell pepper and mushrooms in margarine. Mix all ingredients together and place in 2 pie shells which have been baked according to package instructions. Bake at 425° for 15 minutes; reduce heat to 325° and continue baking for 25 to 30 minutes until golden brown. Serves 10 people.
Rub the potato skins with oil. Bake at 400° for 1 hour or until tender. Allow to cool to touch. Cut large potatoes in half or cut small portion off tops of smaller potatoes. Carefully scoop out pulp, leaving a thin shell. Mash potato pulp with butter, chives, salt, pepper and milk. Add milk as needed. Carefully stuff potato shells. Sprinkle with paprika. Place on an ungreased baking sheet. Bake at 325° for 30 minutes. Serves 8.
Blend peanut butter and shortening in large mixer bowl until fluffy. Add in egg, milk and vanilla. Beat well. Combine flour. Continue beating. Shape dough into 1-inch balls. Roll in sugar. Bake at 375° on ungreased cookie sheet in preheated oven for 10 to 12 minutes or until lightly browned. Immediately place kiss on each cookie, pressing down so that cookie "cracks" around edges. Remove from cookie sheet. Cool on wire rack.
Slice beef into 1/8-inch slices, then cut into 2-inch wide strips. Chop bell pepper. Chop onions, including tops. Put beef into large bowl with lid. Pour in soy sauce, chopped pepper, onions, sugar and mushrooms. Mix well; cover and let marinate in refrigerator for at least 8 hours. Turn oven on broil; pour beef mixture into broiler pan with onions, bell pepper, mushrooms and sauce. Place meat in a single layer. (If pan is not large enough, 2 pans may be used, but make sure you halve the marinating ingredients, also.) Place in oven and cook about 8 minutes or until done. Serve hot or cold. Serves 10. Goes good with fried rice or stir-fried vegetables.
Cut biscuits in 4 pieces. Mix sugar and cinnamon and roll each biscuit piece in the mixture. Grease and flour a tube pan. Drop biscuits in pan. Pour remaining sugar-cinnamon mixture over biscuits. Sprinkle with nuts. Melt margarine and brown sugar and pour over biscuits. Bake at 400° for 30 minutes.
Rinse beef in warm water. Mix all ingredients together. Chill. Serve with Triscuits crackers.
Mix flour, salt and baking powder. Cut in lard. Mix eggs, vinegar and water. Add all to flour. Makes 20 to 21 crusts.
In a medium saucepan over medium high heat, bring sugar with water to a boil, stirring until sugar dissolves. Turn off heat and cool to room temperature. Stir in vodka. Place raspberries in a tall 2-quart (8-cup) glass jar with lid. Pour in vodka syrup. Cover and store in a cool dark place for 1 month, shaking the jar lightly once a week. Makes about 6 cups.
Mix everything together; put in 13 x 9-inch pan. Bake in a 350° oven for 25 minutes.
Grind vegetables together and sprinkle with salt. Let set overnight. In morning, rinse and drain well with cold water. Mix together the following ingredients: sugar, vinegar, cornstarch, turmeric, nutmeg, celery seed and pepper. Bring to boil in large kettle. Add vegetables and simmer 30 minutes. Ladle into hot jars. Water bath for 15 minutes.
Mix crabmeat, cheese and margarine; spread mixture on muffin halves. Cut in 6ths and freeze. To serve, bake until bubbly. Good!
Crumble ground beef into a 1 1/2-quart casserole. Add next 7 ingredients. Microwave at High for 6 to 7 minutes, stirring at 2-minute intervals. When meat is done, drain away grease. Spoon 3 tablespoons meat mixture into each taco shell; top with lettuce, tomatoes and cheese. Serve with taco sauce.
Mix according to directions on the box. (I usually divide batter into 3 round cake pans.) Then bake according to directions.
In a large skillet, cook bacon until crisp. Add green pepper and chicken. Cook 5 minutes or until pepper is tender-crisp and chicken is cooked. Blend tomatoes, cornstarch and cayenne. Add to skillet. Cook, stirring constantly, until thickened and translucent. Add green beans and heat through. Serve with rice, if desired. Makes 4 servings.
Melt butter. Saute celery and onion. Pour over rice. Mix all other ingredients together. Bake at 350° for 30 minutes.
Combine and bring to a boil vinegar, dry mustard, onion powder, lemon juice, celery seed and salt. Sprinkle Sugar Twin over cabbage. Pour boiling mixture over cabbage. Cover immediately and let stand 4 to 6 hours. Refrigerate.
Pinch cake and place pieces in the bottom of 9 x 13-inch pan. Mix pudding and ice cream; pour over cake. Next, mix Jell-O and strawberries; pour over cake, then refrigerate.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press equal portions onto bottoms of lightly greased or paper-lined muffin cups. In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Bake 20 minutes or until cake springs back when lightly touched. Cool. Chill. Garnish as desired.
Soften cheese and cream with sugar. Mix Jell-O and hot water. Add to cheese/sugar mixture. Whip chilled condensed milk. Add vanilla. Fold into cheese/Jell-O mixture. Chill.
Brown beef, onion, garlic salt, salt, pepper and oregano. Pour off any grease. Add Ragu and simmer 15 minutes. Cook noodles according to package directions. Beat eggs and mix with cottage cheese.
Melt margarine in pan. Mix together potatoes, soup, sour cream, onion, cheese, salt, pepper and parsley. Pour into greased casserole. Bake at 350°. Halfway through cooking time, top with buttered corn flake crumbs. If using frozen hash browns, cook 40 to 45 minutes. If using cooked, cubed potatoes, cook for 25 minutes.
Brown hamburger meat. Drain. Mix cornbread, peppers and corn. Pour half of mixture into greased baking dish. Add hamburger meat on top. Top with cheese. Pour remaining batter on top. Bake at 350° until done. Top will begin to brown.
Sift flour, baking powder, soda, salt, cinnamon and nutmeg. Cream shortening sugar and vanilla. Then add one egg at a time, beating thoroughly. Stir in pumpkin. Stir in dry ingredients alternating with water until smooth. Add chopped nuts and pour into prepared pans. Bake at 350° for 40 to 45 minutes or until done.
Cream sugar and butter. Add eggs, milk and vanilla. Beat well. Add flour and baking powder. Mix until smooth. Bake in sheet pan or three 9-inch cake pans at 375° until done.
Beat together eggs, milk, salt and pepper. Saute meat and green pepper. Spread half of bread cubes in a shallow 2-quart casserole. Sprinkle half of meat mixture and put cheese over. Repeat. Pour eggs and milk mixture over. Let stand 1/2 hour or overnight in refrigerator. Bake 45 minutes at 350°.
Preheat oven to moderate (350°). Combine cracker crumbs and melted butter in medium-size bowl until well blended. Press mixture against bottom and side of lightly buttered 9-inch spring-form pan. Beat cream cheese in a medium-size bowl with electric mixer until light and fluffy. Gradually beat in the 1 cup sugar and egg yolks. Stir in 1 teaspoon of the vanilla. Beat egg whites in a small bowl until stiff. Fold into cream cheese mixture. Turn into prepared pan. Bake cake in preheated moderate oven (350°) for 40 minutes or until set. Remove from oven. Increase oven temperature to very hot (475°).
Drain fruit and orange segments. Put apple pieces in juice (to keep from discoloring). Drain apples; mix all fruit and pie filling with sweetener or sugar. Chill well. Serve topped with Cool Whip.
Combine first 6 ingredients. Mix well. Pour into a greased 9 x 13-inch pan. Top with Mozzarella cheese. Mix corn flakes and butter and sprinkle over top. Bake at 350° for 1 hour. Serves 8 to 10.
Soften cream cheese and whip until light. Add Eagle Brand milk and mix until blended. Add lemon juice and vanilla. Beat well and place in graham cracker pie shell. Chill several hours.
Mix butter, sugar and cornstarch. Add eggs, milk, vanilla and salt. Pour in pie shell. Bake at 350° until thick and brown on top.
Combine the squash, sugar, oil and eggs in a large bowl and heat together. Add dry ingredients and stir. Stir in chocolate chips, if desired. Drop by teaspoon onto cookie sheet and bake 8 to 10 minutes in a 350° oven.
Cream butter, shortening and sugar. Mix in water and vanilla, then flour and nuts. Chill for 3 to 4 hours. Roll out in long rolls 1/2 inch across. Cut in 3 inch lengths and shape in crescents. Bake on ungreased cookie sheet for 15 minutes in 325° oven. Do not brown. Take out and roll in confectioners sugar while warm.
Beat eggs until light and blend with the sugar. Add melted margarine, milk, vanilla and coconut. Pour into pastry and bake at 325° for 35 to 40 minutes or until set.
Using a mid-sized glass dish, grease dish with oleo. Slice apples into dish until dish is 2/3 full. Mix 1/2 cup sugar and cinnamon and pour over the apples. In another dish, mix shortening the size of an egg, egg, sugar, flour, baking powder, and salt and and mix. Pour enough milk in to make a thick dough. Pour over apples. Bake at 350° until brown and done, about 35 to 40 minutes.
In a large bowl, combine pasta, celery, onion, seafood and olives. Mix and coat well with salad dressing. Add spices to taste. Chill for several hours before serving.
Brown hamburger with green pepper, onion and garlic. Add tomato sauce. Put stewed tomatoes in blender, then add to hamburger. Add chili powder to taste. Boil noodles until done. Layer noodles, sauce and cheese, ending with cheese. Bake covered for 30 minutes, then uncovered for 15 minutes. Bake at 325° to 350° for 45 minutes total.
Thaw spinach. Squeeze out all the liquid. Chop finely water chestnuts. Combine all ingredients and refrigerate overnight.
Beat egg. Add sugar and butter (barely melted). Mix soda with buttermilk and add to mixture. Add vanilla and work in flour. Roll dough lightly. Add extra flour until rolled out like biscuits and cut. Bake at 375°. Makes 3 dozen.
In a large pot, cover beef with 7 cups water. Add seasonings, vinegar, tomato paste, quartered tomatoes and onion. Cover; bring to boil. Reduce heat and simmer 3 hours. Remove meat. Cut into bite size pieces. Discard any fat and bone. Return to pot. Add vegetables and simmer 45 minutes longer. Cool, cover and refrigerate. Next night, bring to boil. Add macaroni and kidney beans. Reduce heat and simmer 30 minutes. Sprinkle with Parmesan cheese before serving.
Mix well flour, butter and chopped walnuts. Spread in the bottom of a 13 x 9-inch baking pan and pat firmly. Bake 15 minutes at 375°. Let cool.
Preheat oven to 400°. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise, and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2-quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic; continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a handheld blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne. Yield: 4 to 6 servings.
Place layers in Pyrex or Corning Ware dish until your dish is almost full. Just keep layering it. Add salt and pepper. Add 1/2 to 1 cup milk. Bake in oven at 350° for 20 to 30 minutes. Add sliced cheese. Cover top while still hot with cheese. Cook covered.
Cut sherbet up in pineapple juice; add ginger ale. This makes 1 punch bowl full.
Press rolls in a 9 x 13-inch pan. Close seams. Brown sausage and drain. Sprinkle sausage on dough. Mix cheese and put on top of sausage. Mix eggs, milk, salt, pepper and oregano. Pour on top. Bake at 425° for 20 to 25 minutes.
Mix mayonnaise and cream together until smooth in large bowl and then add rest of ingredients; mix well. Serve on lettuce. Serves about 6 to 8.
Make a smooth paste of water, flour and a pinch of salt. Boil 1 cup berries with sugar and 1/2 cup water. Add flour paste and stir until it thickens. Remove from heat. Cool. When cool, add the remaining berries and put in pie shell. Refrigerate. Top with Cool Whip when it is cool.