HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a paste of the cornstarch, cold water, sugar and jello. Add 1 cup of boiling water and a few drops of red food coloring. Cook over medium heat until thick, stirring constantly. Add 2 tsp. lemon juice and 1 Tbsp. margarine. Let cool. Mix with the one quart of strawberries. Pour into baked pie shell and top with Cool Whip.
Microwave 1/2 cup chips on Medium (50%) for 1 to 2 minutes. Stir until smooth. Combine chocolate with rest of ingredients. Beat 4 minutes with electric mixer. Fold in remaining 1 1/2 cups mint chips. Pour into 9-inch round pan. Microwave at 50% for 3 minutes. Then microwave on High for 3 minutes. This will use 3 cups batter. Sprinkle with chocolate powdered sugar.
In large skillet, brown chicken in oil. Stir in remaining ingredients. Cover, simmer 45 minutes or until tender. Stir occasionally. Uncover, cook to desired consistency. Serve over rice or noodles. Serves 6.
Mix cornstarch with sugar. Heat milk over hot water. Stir in sugar and cornstarch. Then pour milk mixture over beaten egg. Return to double boiler until mixture coats spoon. Add marshmallows and vanilla. Strain and cool.
Put ice in punch bowl. Add water and frozen juice concentrates. Before serving, add ginger ale.
Combine the apple cider, red hots candies and orange juice. Then add the cloves and allspice. Refrigerate overnight. Strain out spices. When ready to serve, add the ginger ale. Serve hot or cold with ice cubes.
Prepare macaroni as directed; rinse with warm water. Add milk, butter and 1/2 of cheese. Toss gently. Pour in tomato sauce; stir. Pour in 13 x 9-inch greased pan. Put rest of cheese on top. Bake at 375° for 40 to 45 minutes.
Mix water and chicken cubes. Stir in sugar and yeast and let stand for 5 minutes. Add tomato juice, 1 cup all-purpose flour and wheat germ. Stir in remaining all-purpose flour and whole wheat flour.
Grease and lightly flour a 13 x 9 x 2-inch baking pan or two 9-inch pans. In large mixer bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add carrots, oil and eggs; mix until moistened. Beat at medium speed of electric mixer for 2 minutes. Pour into prepared pans. Bake in a 325° oven for 50 to 60 minutes, or until wooden pick inserted in center comes out clean. Cool thoroughly on wire rack.
Drain all beans. Add onion and pepper. Separately mix oil, vinegar, sugar, salt and pepper. Pour over beans and mix well. Marinate overnight.
Make jello according to package directions (substitute 1 cup of pineapple juice for water). Put in refrigerator and set for a few minutes. Add bananas and walnuts.
Add milk, egg, oil and honey to combined remaining ingredients. Mix just until dry ingredients are moist. Fill paper-lined muffin cups 2/3 full. Bake at 400° for 15 to 18 minutes.
Make chocolate pudding according to directions on box. Line the bottom of a baking pan with graham crackers (be sure to cover all nooks and crannys with graham cracker). Cover with a layer of chocolate pudding, then add another layer of graham crackers and so on. Top layer should be chocolate pudding. Let cool and refrigerate to set pudding. Top with Cool Whip, if desired.
Stir egg, pumpkin, 1/3 cup sugar and pumpkin pie spice together. Spread in unbaked 9-inch pie shell. Mix remaining ingredients. Spoon over pumpkin mix. Bake at 350° for 50 minutes.
Toss dry stuffing and seasonings with melted butter. Spread about 2/3 of the mix in the bottom of a 9 x 13-inch pan. Save 1/3 for the topping.
Flour chops and brown in a little oil. Brown the onion lightly. Put pork chops in a 9 x 13-inch pan. Layer the onions over the chops. Mix soup and milk. Pour over the pork chops in the pan. Cover and bake at 350° for 1 1/2 hours. If soup is too thick, thin with a little milk. Very good gravy.
Mix first 3 ingredients together in saucepan and boil a few seconds. Pour into greased 13x9x2 baking dish. Blend granulated sugar and butter. Sift together flour, baking powder, and cinnamon. Add alternately with 1 cup milk. Pour batter over syrup. Bake 25 minutes in 400° oven.
Melt butter in heavy skillet. Arrange thinly sliced raw potatoes in 2 or 3 layers. Sprinkle each layer with salt and pepper; dot generously with butter. Cover; steam 15 minutes. Uncover; cook until tender and crispy brown on the bottom. Invert on serving plate.
Mix all ingredients together. Salt and pepper to taste. Put in a 9 x 13 dish.
Mix together cake mix, pie filling, eggs and almond flavoring. Mix by hand until well blended. Pour into a greased and floured jelly roll pan. Bake at 350° for 20 to 30 minutes.
Mix cucumber and onion, sprinkle with salt, mix well. Let set in refrigerator 2 hours. Drain after 2 hours, but don't rinse. About 1 hour before draining cucumbers, heat sugar and vinegar until sugar dissolves. Cool. Pour over cucumbers and onions, mix. Put in freezer containers and freeze. Thaw in refrigerator before using.
Cream the oil, butter and sugar. Add vanilla and eggs. Sift dry ingredients. Stir and blend. Roll a teaspoon of dough into ball. Press down on lightly greased cookie sheet. Press with glass dipped in sugar. Bake about 12 minutes in a 375° oven.
Blend sour cream and cheese until creamy. Add horseradish, Tabasco, Worcestershire and garlic salt. Blend well. Fold in green onions and shrimp. Refrigerate 1 hour.
Cream butter and sugar. Add flour, vanilla and nuts. Work this and form into small balls. I like to make them into ladyfingers. Cook in moderate oven (325° to 375°) for 30 minutes. Roll tarts in powdered sugar.
Stir sauerkraut with liquid and dressing into a 13 x 9 x 2-inch baking dish. Top with turkey or corned beef. Bake at 400° for 15 to 20 minutes or until bubbly hot. Add cheese slices. Top with bread slices. Brush margarine on bread. Bake uncovered for 10 minutes or until crisp.
Spread cream cheese over bottom of pie shell. Place half of strawberries on cheese. Mash and strain remaining strawberries (pulp may be used also); bring to boiling point. Slowly stir in combined sugar and cornstarch. Continue to stir, cooking slowly to reach boiling point and until mixture thickens. Cool thoroughly; pour over pie. Chill and top with cream.
Fry sausage and onion until brown. Add sauerkraut and bread crumbs. Blend cream cheese, mustard, garlic salt and parsley. Add sausage and sauerkraut mixture to cream cheese mixture. Chill 1 hour or more. Form into 3/4-inch balls. Dip in egg and milk mixture and roll in flour. Fry in deep fat for 30 to 60 seconds. Can be frozen and heated in microwave.
In a large pot of boiling water, cook linguine until tender. In small saucepan, heat oil and butter until butter melts. Add garlic; cook until golden. Stir in clams with their liquid, oregano, pepper and parsley. Cook until heated (5 minutes). Drain linguine; return to pot. Add sauce. Toss and serve with Romano. Serves 4.
Saute onion in oleo. Mix everything together and put in a casserole dish. Bake until fluffy at 325° to 350°.
Melt butter. Defrost orange juice. Add all ingredients. Mix well. Roll into balls. Decorate as desired. Dip in melted chocolate; roll in powdered sugar. etc.
Combine 2 cups water and sugar in saucepan. Boil until sugar melts. In large container, combine jello, pineapple juice, extract and 9 1/4 cups water. Add sugar water. Stir well. May be frozen. To serve, thaw 4 or more hours before serving.
Sprinkle half of flour on one side of steak; pound in with meat mallet. Turn meat and sprinkle with remaining flour, pounding with meat mallet. Cut into 4 serving size pieces. Arrange in 8-inch square microwave baking dish.
Cook pasta. Mix other ingredients together. Pour over cooled pasta. Stir. Better if made a day ahead.
Cream together cream cheese and sugar. Mix with bananas, pineapple and strawberries until well combined. Fold in Cool Whip. Put into rectangular pan and freeze. Remove from freezer 45 minutes before serving; cut into squares.
Mix cake mix according to directions on box, then pour 1/2 of cake mix into 9 x 13-inch pan. Bake at 350° for 20 minutes. Melt package of caramels with milk until soft. Pour over cooked half of cake. Then sprinkle chocolate chips over caramels, then 1 cup nuts over chocolate chips. Pour remaining cake mix over top. Make sure edges are covered. Bake at 250° for 20 minutes, then at 350° for 10 minutes.
Place bread cubes in 13 x 9-inch greased Pyrex dish. Then top with sausage and cheese. Beat eggs, milk, mustard and salt together and pour over all. Refrigerate 8 hours or overnight before baking. Bake at 325° for 50 to 60 minutes.
Mix all ingredients together and spread on top of cake. Place under broiler until topping is bubbly and lightly browned.
Cook noodles; drain. Allow to cool somewhat. Stir dressing into noodles. Add Parmesan cheese, salt and pepper to taste. Delicious served hot or cold.
Mix together sugar, cream cheese and margarine. Add Cool Whip. In another bowl, mix pudding, milk and vanilla together. Then mix both parts together. Place half of the cookies in a foil lined flowerpot. Add creamed mixture next. Top with rest of cookies. Garnish with plastic flowers.
Boil chicken, beef and pork until tender (save the broth). Degrease the broth if you choose. Mix the chopped onions, meats (cut in small pieces) and bread slices (torn in small pieces). Run through a food chopper. Put tomatoes through a blender and puree. After preparing the ingredients, return the broth to your pot on medium heat, and begin adding the ingredients one by one. Stir well as you add each ingredient. If you need more liquid, add chicken broth or water. Increase the heat to "high" and stir until the mixture comes to a boil and the onions are well done. It is important that you stir constantly to prevent the mixture from sticking. Makes about 12 to 13 quarts.
Beat eggs until thick; add sugar and mix well. Add margarine, flour, cocoa and vanilla. Pour into greased and floured 16 x 11-inch pan. Bake at 350° for 25 to 30 minutes. Cover cake immediately when done with Marshmallow Creme and then the frosting.
Cream sugar and margarine. Add eggs, sifted flour, cocoa, salt, nuts and vanilla. Bake for 15 or 20 minutes, or until done, at 325°. Dampen hands; press marshmallows down on brownies. Put back in oven until they start to melt.
Mix butter, flour, sour cream and egg yolk together. Put in refrigerator and chill so it is workable. Mix sugar, cinnamon and finely chopped nuts. Roll part of the dough in pie shape (thin). Put topping on; cut in narrow pie shape slices. Roll from the outside edge to center and put on baking sheet. Cookies can be close together as they don't spread.
Mix jello with sugar and 1 cup boiling water. Add 1 cup cold water and allow to thicken. Add Cool Whip and mix in well. Refrigerate until served.
In a 1-quart shallow casserole dish, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cups baking mix with brown sugar. Cut in oleo until mixture is the size of small peas. Stir in milk until moistened. Drop by spoonfuls into peaches. Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. Serve plain, with ice cream or Cool Whip.
Put first 3 ingredients in saucepan and bring to a boil. When mixture thickens set aside to cool.
In small bowl, combine ingredients. Mix well. Chill to blend flavors. Makes about 1 cup.
Cook hamburger. Drain grease. In casserole, combine remaining ingredients with hamburger. Mix. Bake at 350° for about 1 hour (until onions are done).
Combine first 6 ingredients. Chill, divide into 2 or 3 portions, depending on the size of cheese balls you wish to make. Form into balls and roll in chopped pecans.
Melt butter in saucepan. Blend in flour. Add milk, cream and broth. Cook and stir until mixture thickens and comes to a boil. Reduce heat. Stir in chicken and dash of pepper. Heat again just to boiling. Serve immediately. Garnish with snipped parsley and pimentos, if desired.
Mix all fruit. Pour instant pudding over fruit and stir gently. Refrigerate overnight.
Preheat oven to 350°. Combine apples and sugar. Let stand for 20 minutes. Add egg, oil and spices. Mix well. Add flour and pour into a greased 8-inch pan. Bake 40 minutes, until knife comes out clean.
Place one slice of cheese on one slice of meat and roll tightly. Secure with a toothpick. Heat in the microwave for about 15 to 20 seconds. Remove and slice into round disks. Serve still warm.
Combine all ingredients except cheese and paprika. Pour into greased 9 x 13-inch baking dish. Top with cheese and paprika. Bake 30 minutes at 350°.
Bake 15 to 20 minutes at 350°. Serve with stone ground wheat crackers.
About 40 minutes before serving, in small pan, prepare rice as directed on label; do not add salt. Meanwhile, in nonstick 12-inch skillet over high heat, cook ground beef, green pepper and onion until beef is well browned and vegetables are tender. Drain. Stir in chili powder and salt. Cook, stirring 1 minute. Add beans, tomatoes, corn and cooked rice. Heat about 15 minutes. Preheat oven to 400°.
Rinse the chicken well; pat dry and then season chicken with soy sauce, salt and hot sauce; set aside. In a large, high-walled skillet, heat oil; saute onions, bell pepper and parsley over medium-high heat until onions are clear. Add wine and stir; add garlic and stir. Then add chicken. Mix everything together; then lower the heat to medium. Cover and cook for at least 2 hours, stirring occasionally. The chicken should be so tender that it falls apart. Serve. Great with steamed rice.
Mix sugar, cocoa, margarine and milk in large pan and bring to a rapid boil for 1 minute, no longer. Remove from heat and add 1/2 cup peanut butter and 3 cups quick cooking oatmeal. Stir well and drop on wax paper. Hardens like fudge. Yield: 2 1/2 dozen.
Cut baked potatoes lengthwise. Scoop out potato. Mash with ingredients. Place back in potato shell. Sprinkle with paprika. Place in oven at 400° for 20 minutes.
Mash bread crumbs with milk. Add meat. Sprinkle with pepper and salt and add onion. Toss lightly until ingredients are combined. Form into 3/4-inch balls. Brown in butter in skillet. Combine remaining ingredients. Blend until smooth. Add to meat balls. Simmer 8 to 10 minutes, stirring occasionally, until sauce thickens and meat balls are glazed. Keep warm by serving from chafing dish or some other warming dish.
Grind scallops and onion. Mix all ingredients together and bake at 350° for 1 hour. Use an 8 x 12-inch greased baking pan or equal size.
Melt chocolate, butterscotch morsels and peanut butter together in heavy saucepan over low heat, stirring constantly, until well blended. Remove from heat. Add Rice Krispies; stir until well coated. Drop by tablespoonfuls onto waxed paper or buttered baking sheets. Let stand in cool place until firm. Yields about 4 dozen confections, 1 1/2-inches in diameter.
Cook potatoes in their jackets until tender; peel and slice while hot. Heat bacon in a skillet. Add onion and celery; saute until golden. Heat to boiling the stock and remaining ingredients. Combine all ingredients in skillet. Gently stir with the potatoes. Serve at once with parsley. Leftovers can be served chilled. Makes 6 servings.
Mash potato into contents of 1 box confectioners sugar with pastry blender or fork until it forms a soft dough. Sprinkle extra confectioners sugar on board or flat surface. Divide dough into small pieces and roll out as with pie dough. Dust rolling pin with confectioners sugar. Spread on as much peanut butter as you like and carefully roll up like a jelly roll. Place each roll in waxed paper and put in freezer for about 1/2 hour. When cold, slice into pinwheels. Keep refrigerated.
Cream sugar, shortening and eggs by hand. Sift flour, cocoa and salt; add to mixture. Mix well. Add vanilla and nuts; mix well. Pour into greased oblong dish. Bake at 325° for 30 to 40 minutes. Remove from oven and place marshmallows on top. Return to oven until marshmallows melt.
Gently mix all ingredients. Salt and pepper to taste. Sprinkle with paprika.
Butter and bake the sweet potatoes; cut into 1/2-inch pieces or slices. Arrange them in a buttered dish. Mix the sugar, water and butter. Cook on top of stove. Bring to boil and when it makes a very light syrup, pour over potatoes. Bake at 300° for 30 minutes to 1 hour.
Mix first three ingredients together. In a separate bowl, mix remaining ingredients, except cookies. Blend the two mixtures together. In a new 6 1/2-inch flowerpot, layer cookies, then mixture. Continue layering, ending with cookies on top for "dirt." Plant a silk flower or use a drinking straw and a real flower in the center of the flowerpot.
Combine and heat ingredients; cool. Pour over wings; marinate 3 hours in refrigerator, turning wings frequently. Bake at 350° for 1 1/2 hours, turning and basting. Drain. Serve hot or cold.
Cut thin slice from stem end of each pepper. Remove seeds. Cook peppers in enough boiling water to cover for 5 minutes. Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown. Stir in salt, garlic salt, rice and 1 cup of the tomato sauce and heat through. Stuff each pepper with hamburger mixture. Pour remaining sauce over peppers. Cover. Cook in a 350° oven 45 minutes.
Combine mayonnaise, cheese, salt and pepper to taste. Spread mixture on bread and place under broiler 2 to 3 minutes until cheese bubbles.
Sift together 2 c. of sugar and cake flour in a large bowl. Put oleo, crisco, cocoa, and water in a sauce pan and bring to a rapid boil. Pour over flour and sugar mixture and stir. Add buttermilk, eggs, soda, cinnamon and vanilla. Mix well and pour in a 9x13 in. pan. Bake at 350 degrees for 25-30 minutes.
Remove the crusts from bread and set aside. Arrange bread slices in a greased 13 x 9 x 2-inch baking dish. Top with chicken; cover with the mushrooms. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pour over cheese. Cover and refrigerate overnight. Before baking, crumble crusts; toss with melted butter and sprinkle over casserole. Bake, uncovered, at 325° for 1 1/4 hours or until set. Let stand 10 minutes.
Combine first 3 ingredients. Set aside. Mix rest of ingredients. Add yeast mixture. Mix well. Pour into hot pan in which a small amount of shortening has been heated. Bake at 375°.
Cook zucchini in boiling salted water 2 or 3 minutes. Drain well. Cook ground beef, onion, garlic and seasonings in skillet until onions are transparent. Stir in cooked rice and tomato sauce. Blend cottage cheese and eggs. Put half of zucchini slices in buttered, shallow two quart casserole; spoon on ground beef mixture. Spread cottage cheese over beef. Top with remaining zucchini. Sprinkle with cheddar cheese.
Place whole chicken in microwave-safe casserole dish. Baste with butter or margarine. Season with Season-All, garlic salt and black pepper. Add onion. Cover tightly with lid or cling wrap. Cook on High for 20 minutes, with breast down. Repeat this procedure every 20 minutes, each time turning over chicken and adding seasoning, for about 1 hour.
Preheat oven to 425°. Grease a skillet (iron is best) or ovenproof baking dish. Mix together all ingredients and pour in pan. Cook until golden brown, about 30 minutes.
Preheat oven to 350°. Beat the egg and milk together in shallow bowl. Dip the chicken pieces in the egg mixture and coat well with bread crumbs. Saute in a large skillet in equal parts of butter or margarine and olive oil as needed, until golden brown. Transfer to baking dish and set aside. Into the skillet, add the honey, lemon juice and Dijon mustard. Whisk over low heat until smooth. Pour over the chicken. Cover the baking pan and bake chicken for 20 minutes. Serves 6.
Put peanut butter in bowl. Add melted margarine and mix well. Add powdered sugar until you can no longer mix with your hands. Roll into balls and lay on cookie sheet covered with wax paper.
Spread apples evenly in a greased 13 x 9 x 2-inch dish. Pour water over top.
Roll fryers in flour and salt. Brown in oil. Place in large casserole and pour over the remaining ingredients. Bake for 2 hours in 325° oven. Serves 8.
Place in baked	crust and cover with meringue made of the 2 egg whites.
Combine orange juice (heated), butter (melted) and egg. Mix with dry ingredients and add nuts and sliced cranberries. Bake 60 to 70 minutes at 350°.
Mix together pudding mix, milk, sugar, sour cream and 1/2 of container of Cool Whip. Alternate layer of wafers, bananas and pudding mix. Top with another 1/2 layer of Cool Whip.
Fry bacon until crisp; crumble and set aside. Reserve 2 tablespoons bacon drippings. Saute onion and green pepper in drippings until tender. Add remaining ingredients except bacon. Cover and cook over low heat 5 minutes, stirring occasionally. Garnish with bacon. Serves 6.
Mix lightly and pour into 9-inch pie crust. Dot with butter. Add top crust. Bake at 400° until apples are cooked and crust is lightly browned, 50 to 60 minutes.
Cream butter and both sugars. Beat in egg, water and vanilla. Combine the oats, flour, orange peel, cinnamon and baking soda. Gradually add to the cream mixture. Stir in raisins. Dough will be stiff. Drop by teaspoonful on ungreased baking sheet. Bake at 350° for 12 to 15 minutes. Yield: 4 dozen.
Put lemonade, pineapple and strawberries in blender and liquify. Store in jar in refrigerator until ready to use. When ready to serve, pour in punch bowl and add ginger ale. Do not stir punch. Float strawberries.
Heat olive oil in large skillet over medium heat. Blend in peeled garlic and Italian pepper. Saute until light brown. Add seafood and braise. Peel, seed and dice tomatoes. Simmer with seafood until tender. Combine basil, parsley and red and black peppers. Grate fresh Parmesan and Romano cheeses. Liberally sprinkle 1/2 in skillet and hold remainder for table service. Flavor with sherry to taste. Add paste. Reduce heat, stirring constantly.
Melt Nestle pieces on low heat. Add potatoes and mix well. Drop by teaspoonful onto waxed paper. Chill.
Sift dry ingredients. Beat eggs and sour cream. Stir into mix. (Dough should be lumpy and soft.) Drop from tablespoon on greased cookie sheet. Bake at 400° for 15 minutes. Makes 12 large biscuits. Delicious topped with strawberries or other fruit and whipped cream.
Preheat oven to 400°. Lightly spray bottom of muffin pan. Mix all ingredients just until flour is moistened. Batter will be lumpy. Fill muffin cups 2/3 full. Bake 18 to 20 minutes. Immediately remove from pan. Makes 12 muffins.
Pour boiling water over oats. Let stand 15 minutes, stirring often. Cream the butter, light brown sugar and sugar. Add eggs and the oats. Sift flour, salt, cinnamon and soda. Mix and bake 30 minutes at 350°.
Beat eggs well; gradually beat in sugar. Stir in potatoes, butter and vanilla. Sift dry ingredients together; add alternately with milk to creamed mixture. Chill thoroughly.
Dissolve Jell-O in boiling water. Add sugar and mix well. Add ground cranberries, pineapple with juice and nuts. Mix well. Refrigerate, stirring occasionally, until set. Keep chilled.
Microwave bacon about 5 minutes on High, covered. Add onion and microwave 4 minutes, uncovered, until onions are cooked. Add rice, black-eyed peas, pepper and 1/2 cup water and jalapeno if desired. Microwave 8 to 10 minutes. Makes 4 to 6 servings.
Crumble 1/2 Oreos into a 9 x 13-inch dish. Mix pudding as directed on package and fold in cream cheese and Cool Whip. Mix together. Pour pudding mixture on top of Oreos. Crumble remaining 1/2 of Oreos on top.
Put first 3 ingredients in a dish and cover. Microwave on High for 9 to 11 minutes, stirring every 5 minutes. Mix water and cornstarch until smooth. Stir into carrot mixture and cover. Microwave on High for 2 to 4 minutes.
Season chicken breasts with salt and pepper and roll in flour. Brown on both sides in butter. Arrange in 9 x 12-inch buttered baking dish.
Bring water and oleo to a boil; remove from heat. Add flour until it forms a ball. Add eggs, one at a time, mixing thoroughly. Spread dough into greased 9 x 13-inch cake pan. Bake at 375° for 30 to 40 minutes. Cool. Crust will be lumpy and bumpy.