HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make Jell-O according to directions on package. Add drained pineapple and shredded carrot. Stir after adding ingredients and again, later, when Jell-O is partially congealed. Serve on lettuce leaf with dollop of mayonnaise. This can be put in a mold and served on a platter instead of in individual servings.
Cream first 4 ingredients together for one minute. Add bananas and vanilla and mix for one minute. Add flour, salt, soda and nuts. Mix for one minute (do not overmix). Place in cookie sheet pan. Bake at 375 degrees for 20-25 minutes. For icing, cream remaining ingredients on high until fluffy. A small amount of milk may be added to thin icing. Spread over bars once they have cooled slightly. Store in refrigerator.
Mix all ingredients except cheese. Pour into greased 13 x 9-inch baking dish. Bake at 350° for 15 minutes. Sprinkle with cheese and bake for 20 minutes longer.
Grease and flour pans. Combine oil, eggs, and water in big bowl. Add remaining ingredients. Stir by hand until combined. Pour into pans and bake. Remove from pan and cool. Wrap in plastic or foil and store in refrigerator. (If not all baked in one pan less time to cook required.) Place in a well greased pan.
Combine all ingredients in large mixing bowl (except chocolate syrup). Blend to moisten, then beat 2 minutes at medium speed. Pour about 3/4 of batter into greased and floured 10-inch tube pan. Add 3/4 cup chocolate syrup to remaining batter; mix well. Pour over batter in pan. Bake at 350° for 1 hour, or until done. Cool in pan. Take out of pan; sprinkle with confectioners sugar.
Pull chicken apart. Mix all together. You can put a can of chicken broth or cream of chicken but not necessary. A lot of prayer, too. Bake at 350° until brown.
Mix cornmeal, salt and cold milk in pan. Cook until very stiff. Add sugar and shortening. Cool to lukewarm. Add eggs and yeast dissolved in lukewarm water. Stir in flour to make medium dough. Let rise for 1 hour. Divide dough into 4 portions and roll into	circle. Cut 8 wedges from circle. Roll up beginning with wide end. Place	on greased baking sheets. Let rise for 45 minutes. Bake for about 15 minutes at 425°.	Yields 32 rolls.
Beat all ingredients together. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 350° for 35 minutes.
Mix Jell-O with 2 cups boiling water. Put can of cranberries into Jell-O and melt. Add cold water. Pour into bowl; let set some in refrigerator, then add nuts and drained fruit cocktail. Mix. If not set enough, stir again later.
Grease pan; put in layer of potatoes and oranges and a little orange juice. Sprinkle sugar, cinnamon and nutmeg on each layer of potatoes; white or brown sugar may be used. Slice stick of butter between layers of potatoes. Bake for 1 hour in 375° oven.
Place a ham slice on a plate and cover with cream cheese. Cut a top of the scallion to fit across the short end of the ham and roll up. Cut into slices and place on platter.
Cream together butter, powdered sugar, egg, vanilla and almond extract. Mix in flour (baking soda and cream of tartar, if using all-purpose flour). Cover and refrigerate for at least two hours.
Place tortilla on small pan or cookie sheet. Spread oil on both sides and allow to soak in. Put spaghetti sauce on tortilla and spread around.	Sprinkle a layer of cheese on sauce, but do not cover completely. Put on toppings of your choice and another layer of cheese. Put in oven or toaster oven on about 400° until cheese starts to turn brown. Take out and let cool for about 5 minutes. Cut in half and enjoy.
Cream sugar and butter. Add eggs and vanilla; beat until fluffy. Add flour, soda and oats; mix well. Stir in peanuts. Drop rounded teaspoonfuls on ungreased cookie sheet. Bake at 375° for 12 minutes. Makes 6 dozen.
Line a 13 x 9-inch pan with the dried beef. Wrap each chicken breast with 1 slice of bacon (2 for very large breasts). In a separate bowl, mix mushroom soup, sour cream and enough milk to make a thick sauce. Pour over chicken and dried beef.
Combine first 4 ingredients in a plastic bag; shake to mix and set aside. Combine eggs, milk and lemon juice; stir well. Skin chicken, if desired. Place 2 or 3 pieces in bag; shake well. Dip in egg mixture, return to bag and shake again. Repeat with remaining chicken. Pour oil to depth of 3/4-inch into a large skillet. Fry 4 to 5 pieces in hot oil at 350°.
Blend cream cheese and sour cream until smooth. Mix in seasoning. Spread on bottom of a 9 x 13-inch pan. Top with lettuce, cheese and tomato. Serve with tortilla chips.
Brown ground beef and drain. Place green beans in bottom of casserole dish. Put meat and soup in. Place Tater Tots on top. Put cheese of your choice on top. Bake at 325° for 45 minutes.
In 1-quart saucepan over medium heat, heat all the ingredients to boiling. Reduce heat to low. Simmer 10 minutes. Makes 1 3/4 cups.
Cream sugar and shortening in margarine. Add eggs and sugar. Combine oats and raisins separately. Combine the rest of dry ingredients. Mix all together. Add raisins and oats last. Bake in 350° oven until lightly brown, 10 to 14 minutes. Drop on greased cookie sheet by teaspoonful.
Parboil peppers in boiling water for about 5 minutes. Then cool and stuff with remaining ingredients. Bake at 400° for 35 minutes.
Cook rice from directions on package. Set aside. In a wok or frying pan, pour enough oil to cover bottom of pan; heat until hot. Add meat and peppers, cooking until tender. Add onions and lower heat.
Cook butter, milk, sugar and salt to soft ball stage. Before taking from heat, add peanut butter and marshmallows. Do not stir. Cool. Add vanilla and beat. Pour into a well-greased plate, platter or cookie sheet.
In a bowl, mix butter, vermouth, parsley, lemon juice, garlic cloves, pepper and salt. Place shrimp in shallow baking dish. Pour 3/4 mixture over shrimp. Mix remaining portion with bread crumbs and scatter over shrimp. Bake at 450° for 15 minutes. Serves 4.
Blend cream cheese and powdered sugar well until fluffy. Fold in 1 cup Cool Whip. Blend well; spread over cooled crust. Chill well. Combine chocolate pudding mix and milk until thick; pour over cream cheese crust. Chill. Combine vanilla pudding or butter pecan with 1 1/2 cups milk. Beat until thick. Pour over chocolate pudding in crust and frost with remainder of Cool Whip. Top with pecans. Chill; cut into squares.
Melt Marshmallow Creme and cream cheese in microwave until smooth. Add vanilla. Let cool for one hour in the refrigerator. Use as dip for fresh fruit.
Break up angel food cake into pieces and put in pan or deep bowl. Mix vanilla pudding with cold milk until thick. Whip in Cool Whip. Pour over cake mix if you want it to cover the cake well. Pour pie filling over cake mixture. Refrigerate.
Prepare corn bread according to package directions. Stir in Chilies, cumin, oregano and sage. Bake in 8 inch square pan at 400° for 20 minutes. Cool. In bowl combine mayonnaise, sour cream, and dressing mix. Crumble 1/2 corn bread in a 13 by 9 inch pan. layer with 1/2 beans, 1/2 mayonnaise mixture, 1/2 corn and tomatoes, green pepper, onion, bacon and cheese. Repeat layer. Cover and refrigerate for 2 hours.
Make 1 package Jell-O. Let set until egg white consistency (not too liquidy, not too hard). Mix in raspberries. Pour into a 3-quart serving bowl. Let set completely. Mix softened cream cheese with sour cream. Add in chopped walnuts. Spread over set Jell-O. In separate bowl, make second package Jell-O. Let set until egg white consistency. Add in yogurt. Mix or whisk well. Pour over sour cream mixture. Chill 4 hours. An absolute favorite! Serves 4 to 6. Double ingredients for 12 servings.
Mix well salad dressing or mayonnaise, sour cream, sugar, vinegar and onion. Pour over broccoli, cauliflower, peas and Cheddar cheese. Mix until well coated.
Cook noodles in boiling, salted water following package directions. Drain and rinse with cold water. Combine oregano with spaghetti sauce.
Cook as directed on box. Add 1/2 cup cottage cheese and sprinkle with Parmesan cheese.
Combine ingredients. May need more flour to make a soft dough. May add other spices such as cinnamon, etc. Cut out and bake at 350° for 10 minutes or until set.
Cook chicken in salt water until tender. Remove meat from bone and chop fine. Combine crumbs, onion and 1/2 of the eggs in large mixing bowl. Pour broth over ingredients. Mix well. Pour in bottom of baking dish. Place layer of chicken and other egg over mixture. Pour cream of chicken soup on top. Bake 20 minutes in a 350° oven.
Add lemon juice to milk and stir well. Add pineapple, nuts and 1/2 Cool Whip. Place in crust. Sprinkle coconut on top. Top with remaining Cool Whip and coconut. Refrigerate.
Mix ingredients together. Pour in casserole dish. Bake in a 350° oven for 2 hours, uncovered.
Mix and boil to form a soft ball in cold water. Stir quickly. This is set and will get hard, so watch as it thickens. This works well on apple cake.
Cut chicken into pieces; cut each breast into halves. Mix oil, marjoram, red pepper, margarine and salt; brush chicken on both sides with margarine mixture. Place chicken, skin side down, on rack in broiler pan. Set oven control to broil or 550°. Broil chicken with tops 7 to 9 inches from heat for 30 minutes. Turn; broil until brown and thickest pieces are done, 20 to 30 minutes longer.
Brown your ground beef and drain. Cut up cheese into pieces. Put all the ingredients into crock-pot. Stir well. Cook on high for 1 hour, stirring occasionally or until the cheese melts.
Mix all together. Roll out thin. Bake at 375° for 10 or 12 minutes. Use any favorite cut-outs.
Mix all ingredients thoroughly. Pour into casserole dish. Cover with Saran Wrap and chill overnight.
Sift together sugar, flour and baking powder; add egg, milk, vanilla and hot melted oleo. Pour in 9 x 9-inch buttered Pyrex dish. Add 2 cups or 1 can juicy peaches. Bake at 350° for 40 minutes.
Soak deer meat overnight in ice cold salt water. Cut deep meat, cross grain, into 3/4 ounce pieces. Put flour, seasoned salt and pepper into container together; stir or shake until well blended. Mix milk and lemon juice together; pour over deer and stir until all pieces of meat are well moistened, then drain off excess liquid. Stir or shake meat in flour mixture until all pieces of meat are well covered in flour. Drop pieces of meat into deep cooking oil at 325° to 350°. Cook 3 to 4 minutes.
Brown beef in large frying pan; drain grease. Add Ragu sauce, salt, pepper, garlic and red peppers to taste. Let simmer while noodles cook. Slice Mozzarella cheese (thin). Drain noodles; place in cold water.
Cream sugar, oil, eggs and vanilla. Mix in apples alternately with dry ingredients. Add nuts if desired. Mix well. Bake at 350° for 40 to 60 minutes in 9 x 13-inch greased and floured pan. Serve with Cool Whip or ice cream or frost.
Sprinkle gelatin over 1 cup milk in saucepan. Place over low heat until gelatin is dissolved. Remove from heat and add remaining ingredients, adding potatoes, carrots, celery and pickles last. Pour into pan. Chill. Cut into squares and serve.
Blend butter and sugar. Add vanilla. Stir in flour and nuts. Take small amount of dough, flatten out in palm of hand and place cherry in center. Bring dough up around and roll in the palms of your hand to form a ball. Place on ungreased cookie sheet.
Mix pudding and cold milk together. Add sweetened condensed milk and Cool Whip. Mix well. Layer wafers, bananas and pudding. Chill and serve.
Cook raisins in boiling water until tender. Stir in mixture of sugar and flour; cook after mixture begins to boil for 1 minute, stirring constantly. Remove from heat. Stir in nuts, grated lemon rind and lemon juice. Pour into pie crust. Bake at 425° for 30 to 40 minutes.
Combine milk, egg and oil. Stir in flour, mixing well. Allow batter to stand 15 minutes.
Cream butter and sugar. Add beaten eggs and flour. Add extract; blend well. Spread batter in a 15 1/2 x 10 1/2 x 1-inch loaf pan. Cut surface of batter to make 24 squares. Spoon filling in center of each square. Bake at 350° for 45 minutes. Cut into squares. Sprinkle top with powdered sugar. Cool and remove squares from pan.
Butter sides of heavy 2 quart saucepan. In it, combine sugar, milk, cream, corn syrup and salt. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Cook to soft ball stage (236°). Immediately remove from heat. Cool until lukewarm (110°) without stirring. Add butter or margarine and vanilla. Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in cherries or nuts or both and pour into a buttered shallow pan or platter. Mark while warm. Cut when firm.
Skin, bone, trim and cut a pocket in the cutlet. Stuff each with a small slice of cheese. Press the edges closed. Butter a baking dish; set cutlets in it. Sprinkle them with salt and pepper and a little lemon juice; cover them with buttered parchment paper. Bake the cutlets in a 475° preheated oven for 8 to 10 minutes.
Boil broccoli 5 minutes; drain. Add salt, pepper and Accent to taste. Mix in remaining ingredients well. Place in greased casserole dish. Add buttered Ritz crackers on top. Bake at 350° for 35 minutes. Serves 10.
Toast taco mix on a cookie sheet on low heat. (Watch this closely, it burns easily.) Mix all ingredients and simmer for 20 minutes.
Bring chicken broth to a boil in saucepan. In bowl, mix beaten egg and Cream of Wheat together. Drop mixture by spoonfuls into boiling broth and boil for 1 minute. Add parsley and serve.
Saute garlic, onion and mushrooms in some olive oil. Then add cut up chicken breasts without skin. Cook for 10 minutes or so. Add Worcestershire sauce to this while cooking. Salt and pepper to taste. Cook the broccoli per direction on box.
In a large saucepan, cook ground beef, onion, celery, green pepper and garlic until meat is brown. Drain off fat. Stir in kidney beans, the undrained tomatoes, the tomato sauce, water, chili powder, salt, basil and pepper. Bring to boiling. Reduce heat. Cover and simmer 25 to 30 minutes or until vegetables are tender. Makes 4 servings.
Rinse shrimp with cold water; drain, then mix shrimp and remaining ingredients together. Serve on crackers.
Cut the chicken into pieces and fry in shortening until golden brown. Add onions. When brown, add tomatoes, peppers and the rest of the seasonings. Pour in the orange juice. Add hot sauce and simmer for an hour or more until the chicken is tender. Serve with rice.
Blend first 4 ingredients first. Mix with sauerkraut. Add other ingredients and toss. Refrigerate overnight in container with tight cover. Stores 2 to 3 weeks. Run cold water over sauerkraut to remove salt. Drain good before using.
In a 9 x 5-inch loaf pan, combine the butter and brown sugar. Drain the pineapple, reserving 1/4 cup of the juice. Spread the pineapple over the butter and brown sugar. Combine the reserved juice and the remaining ingredients and mix well. Press into prepared pan. Bake in a 350° oven for 50 minutes. Invert the loaf to serve. Serves 6.
Grease 2-quart baking dish. Mix all ingredients in one bowl except cheese. Layer corn mixture and cheese, ending with cheese. Bake 1 hour at 350°.
Cream the butter and sugar; beat in egg. Add salt and flour. Add soda to sour cream. Add to flour mixture. Stir well. Add vanilla; mix well. Chill overnight; roll out dough to 1/4-inch thickness on floured board. Cut out. Bake on ungreased cookie sheet for 10 minutes. Lift with spatula to remove cookies.
Dissolve the sugar in the warm water; add the yeast. Stir and let rest about 5 minutes. Mix in the oil, egg and flour and stir until well mixed. Preheat the oven to 425°. Grease muffin tins. Because this is a really soupy mixture, spoon into muffin tins. Bake for about 20 minutes. The batter keeps well in the refrigerator for a week.
Combine ingredients; shake well. Use over fresh red leaf lettuce with avocado and grapefruit sections.
Combine oats, dates, raisins, pecans and milk. Mix well and gradually stir into oatmeal mixture. Spoon into a greased and floured 9 x 5 x 3-inch pan. Bake at 350° about an hour or until comes clean with a toothpick.
Grind together bologna or ham and eggs. Mix Miracle Whip, vinegar, sugar and milk in small bowl. Add pickle relish. Pour over meat; mix well.
Preheat oven to 325°. In a 9 x 13-inch baking dish, melt butter in oven. Spread evenly on bottom. Sprinkle graham cracker crumbs evenly, sprinkle coconut over cracker crumbs and pour milk over coconut. Bake 25 minutes or until lightly browned.
In a large, heavy saucepan, place the lentils, rice, oil, garlic, onion, carrot, celery, tomato, stock, wine, soy sauce, bay leaf, basil, paprika and thyme. Salt and pepper to taste. Place over high heat and bring the mixture to a boil. Reduce the heat and simmer the soup, covered, for about 45 minutes, or until the rice and lentils are cooked, but not mushy. Correct the seasonings and serve hot. Serves 4 to 6.
Place hash browns in bottom of casserole pan. Mix sour cream, 1/2 cup butter, cheese, onion and soup together. Spread over top of hash browns. Crush corn flakes and sprinkle over top of mixture. Pour the other 1/2 cup melted butter over top of everything. Cook uncovered for about 45 minutes at 350°.
Cream eggs, sugar, vanilla and oil. Stir in flour, apples and nuts. Batter will be thick. Bake in a greased and lightly floured 9 x 13-inch baking dish. Bake at 350° for 35 to 40 minutes.
Cream butter; gradually add sugar and cream together. Add eggs one at a time. Beat well after each addition. Add sifted flour alternating with sweet milk. Add flavorings. Bake at 300° for 1 1/2 hours. Cool before removing from pan. Use large Bundt pan.
Preheat oven to 350°. Bake cake as directed on package for 13 X 9 inch pan. Cool 20 minutes. Poke top of warm cake every 1/2 inch with handle of wooded spoon. Drizzle sweetened condensed milk evenly over the top of the cake. (Let this stand until milk has been absorbed by cake.) Drizzle with caramel topping. Cover and refrigerate overnight. Spread whipped topping over top of cake. Sprinkle with butterscotch chips. Cover and refrigerate any remaining cake.
Cook beef and onion until meat is done. Add other ingredients and mix together, except noodles. When all ingredients are mixed well, turn noodles over lightly until mixed. Try not to break noodles. Pour into ungreased casserole dish. Bake at 350° with cover for about 1 to 1 1/2 hours. Grated cheese can be added to top when done.
Dissolve yeast in 1 tablespoon lukewarm water. Add 1/4 teaspoon sugar. Beat eggs and sugar. Heat milk. Remove from fire. Add butter to cool. Add milk and butter to eggs and sugar. Beat and add yeast. Add sifted flour to mixture. Let rise until double. Knead and cut out. Dip in butter. Place in pan. Let rise again. Bake.
Preheat oven to 350°. Cream together the shortening, sugars and eggs. In separate bowl, sift together the flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture. To this mixture, now add the cornflakes, oatmeal, pecans and coconut. Drop by spoonfuls and bake 8 to 10 minutes. Makes 10 dozen.
Combine crumbs, sugar and margarine. Press on bottom of 12 x 7-inch dish. In large bowl, combine sweetened condensed milk, lemon, yogurt, marshmallows and nuts. Spread half over crust. Top with half berry mixture, remaining yogurt mixture, then remaining berries. Cover. Freeze for 6 hours or until firm. Remove from freezer 10 minutes before serving. Freeze leftovers. Great fourth of July dessert! Makes 8 to 10 servings.
Dry dill pickles with paper towels. Put creamed cheese around pickles, then wrap the ham around the cheese covered pickle. Put in freezer for 10 minutes until cheese is firm. Remove from freezer and slice in 1/8 to 1/4-inch slices and place on serving tray. These are great for appetizers.
Wrap one slice of bacon around each bread stick. Roll in parmesan. Place seams down on a well greased cookie sheet. Bake at 400 degrees for 10 minutes. Serve and enjoy!
Combine. Beat 5 to 10 minutes. Store in an airtight container, as it gets hard.
Mix Cool Whip and Eagle Brand milk together; let stand 1 hour. Add all other ingredients; stir in Cool Whip mixture. Refrigerate until ready to use.
Cake: Mix flour, sugar, eggs, baking soda, salt, nuts and pineapple well. Bake in greased and floured 9 x 13-inch pan in 350° oven for 35 to 40 minutes.
Combine pumpkin, egg yolks, brown sugar, salt and spices; add milk. Beat 3 egg whites until stiff; fold into pumpkin mixture. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce temperature to 325°; bake for 30 minutes longer or until pie tests done.
Melt margarine and sugar in heavy pan, add chopped fruit and cook 3 minutes. Add eggs, slowly cook 2 minutes. Cool and add rest of the ingredients. Roll in coconut or powdered sugar.
Heat oven to 350°. Mix Bisquick and granulated sugar. Cut in margarine until crumbly. Press mixture into ungreased 13 x 9 x 2-inch pan. Bake until light brown, 10 to 12 minutes; cool. Mix remaining ingredients; pour over baked layer. Bake until set, about 25 minutes. Loosen edges from sides of pan while warm. Cool completely; cut into about 1 1/2 inch squares. Store in loosely covered container. Makes 4 dozen squares.
Mix jello and hot water; let cool. Mash cheese; add pineapple, celery, pimiento and nuts. Mix this into jello and put in refrigerator until begins to gel. Whip cream and fold into jello.
Cream butter and sugar. Add beaten eggs, flour, salt, vanilla and syrup. Stir well. Add pecans and pour into crust. Bake for 30 minutes in moderate oven.
Combine first three ingredients. Add 1/3 cup mixture to beef and remaining ingredients, except cheese (may be omitted.) Mix together. Spread 1/4 cup soup mixture over loaf. Make a gravy with drippings and remaining soup mixture. Last 5 minutes add cheese to melt (if desired.)
Mix all ingredients in bowl. Spread mixture into a greased 13 x 9 x 2-inch pan and bake in 350° preheated oven for 25 minutes until golden brown. Cut in squares. Serve warm as a snack or with meal. Makes 20.
Beat mixture thoroughly with 1/2 cup melted butter added in at the end. Pour small amounts onto waffle iron, cooking until golden brown.
Preheat oven to 375°. In a 9 x 13-inch baking dish, combine frozen potatoes and 1/2 can French fried onions. In a small bowl, blend soup and milk. Pour half over the potato mixture. Arrange cheese slices over potato mixture. Top with chicken, skin side down. Pour remaining soup mixture over chicken. Bake, uncovered, at 375° for 35 minutes. Stir vegetables into potatoes and turn chicken pieces over. Bake 20 minutes, uncovered. Stir potato mixture and top chicken with remaining onions. Bake, uncovered, 3 minutes or until onions are golden brown. Let stand 15 minutes before serving.
Cut carrots into 3 x 1/4-inch strips. Combine carrots and water in saucepan. Cook for 15 minutes. Combine pineapple, cornstarch, ginger and nutmeg in a small bowl. Mix well. Add pineapple mixture to carrots. Cook over low heat, stirring constantly until thickened.
Peel eggplant. Lay on side and slice 1/4 to 1/2-inch thick. Mix beaten egg and water. Heat oil in large frying pan. Dip eggplant slices in egg, then in bread crumbs. Fry eggplant until brown on both sides. Drain on paper towels. In an oblong baking dish or pan, about 11 x 7-inch, layer spaghetti sauce, eggplant and cheese. Sprinkle with Italian seasonings and bake at 350° for 30 minutes. Serves 6.
To make the syrup, mix together the first 4 ingredients until they are dissolved. Use 1 cup or more of syrup per 9-inch pie shell. Then mix the remaining ingredients to crumb consistency. Pour the syrup into unbaked pie crusts and divide the crumbs over top. Bake them for 10 minutes at 450°, for 30 minutes more at 375°, then for 30 minutes longer at 350°. This recipe makes 4 pies.
Soak peas in water overnight or bring to a boil; cover, reduce heat and simmer 3 minutes. Let stand for 1 hour. Drain tomatoes, reserve liquid, then chop tomatoes. Add tomatoes and liquid to peas. Add remaining ingredients, except rice and meat. Cover and cook on low heat 3 to 4 hours or until peas are tender. Dice cooked meat and return to peas. Add cooked rice, cover and simmer 30 minutes. Remove bay leaf. Serve. It's delicious!