HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the Jell-O in the boiling water. Add the crushed pineapple and the cranberry sauce. Refrigerate until it is almost set. Add the pecans and mix them in. Place in a decorative dish and refrigerate until firm. In another bowl, mix the sour cream and cream cheese very well. With a spatula, spoon over the Jell-O mixture. Refrigerate.
Preheat oven to 350°. Combine butter, cake mix and 1 egg. Mix well. Pour into greased 13 x 9 x 2-inch cake pan. Sprinkle pecans evenly over batter layer. Set aside. Combine cream cheese, confectioners sugar and remaining 2 eggs. Mix well. Spread mixture over pecan layer. Reduce temperature to 325° and bake 45 to 50 minutes, until golden brown. Cool for 30 minutes. Cut into squares.
Cut tomatoes in chunks to fill a dish. Dilute the vinegar with water. Sweeten with sugar, mix in onions and pour this over tomatoes. Sprinkle with black pepper.
Boil together for a minute or so. Line a jelly roll pan with aluminum foil. Place Club crackers on foil. Spread or sprinkle with almonds. Pour butter and sugar over crackers and almonds. Bake at 375° for 15 minutes or less. Watch very close as they will burn very easily. Take out and let cool. Break up in pieces and store in a tin.
Put all ingredients in mixer bowl and beat at medium speed for 5 minutes. Pour into greased angel food pan. Bake for 45 minutes at 350°. Let cool and sprinkle with powdered sugar.
Combine all ingredients. Cook on medium heat until candy makes a soft ball when dropped in water. Remove from heat to cool. After candy has cooled, beat for approximately 5 minutes. Pour into buttered platter. Cut into squares when firm.
Dissolve jello in hot water. Stir in chili sauce, horseradish and lemon juice. Cool until begins to set. Then add celery and shrimp and place in salad mold.
Crumble sausage into microwave-safe 3-quart glass casserole with lid. Add onion and garlic. Microwave covered on High power until sausage is cooked through, 6 to 7 minutes.
Break angel food cake in pieces; put in bottom of dish. Mix strawberry Jell-O with hot water. Add frozen strawberries. Pour over cake. Prepare vanilla pudding as directed on package. Pour over top. Add Cool Whip on top. Put in refrigerator and chill.
To pot of boiling water, add clams, dashi-no-moto and ebi. After it comes to a boil, lower heat. Add miso; stir with spoon until miso is dissolved. Beat egg in a bowl, then stir into soup. Add tofu and onion.	While preparing soup, do not cover pot or leave it unattended. After soup is done, you may cover pot and simmer over low heat.
Bring ingredients to room temperature. Whip orange juice into butter 1 tablespoon at a time and chill. Serve with bagels or muffins.
Chop cabbage and add 1/2 teaspoon salt. Mix well and let stand 2 hours. Squeeze out juice after 2 hours. Make dressing by boiling sugar, vinegar, water and spices for 5 minutes. Set aside to cool. Add diced peppers, celery and carrots to cabbage. Pour liquid over and let stand 24 hours. Chill and serve. (Keeps 60 days.)
Soak corn husks in hot water overnight. Place pork or chicken in large pot with water. Heat to boil. Reduce heat to simmer 45 minutes or until tender. Drain; reserve broth. Shred meat and set aside. Cover dry chilies with boiling water and soak 30 minutes. Drain and place in blender with spices and 1 cup broth. Blend to smooth, adding more broth, if needed. Cook onions and garlic in small amount of shortening. Add meat and 1 teaspoon salt. Mix until blended. Stir into chili mixture and simmer 15 minutes.
Dissolve Jell-O in hot water. Cool. Add other ingredients. Pour into mold and chill. Good with ham or turkey.
Beat eggs and combine with other ingredients. Pack into a 9 x 13-inch pan. Bake at 350° until done.
Heat sugar, salad oil, water and vinegar. Pour over salad and chill for 24 hours. Will keep for 2 weeks.
Mix the ground chuck with the crumbled up bread, garlic salt, A.1. sauce and egg together evenly and make into patties. Add onion to mixture, if desired.
In a large saucepan, combine soup and milk. Heat just to boiling, stirring constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, pimiento, 1/2 cup cheese and 1/2 can French fried onions. Pour into a greased 2 quart casserole.	Stir. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and	onions; bake, uncovered, 5 minutes longer. Makes 5 or 6 servings.
Combine sugar and cornstarch in a saucepan. Add orange juice and apricot nectar, stirring until smooth. Cook over medium heat, stirring constantly 5 minutes or until thickened. Remove from heat; stir in oranges, reserving 1/4 cup oranges for garnish. Chill thoroughly.
Sift flour, sugar and salt together. Melt shortening in 1 cup warm water. Mix all together. Add egg, beaten slightly. Let rise in warm place until double in bulk. Knead; make into rolls. Let rise and bake in hot (450°) oven. Uncooked dough can be stored in the refrigerator for several days.
*Broccoli, carrots, cauliflower, green pepper, onion, etc.
Prepare potatoes according to package directions; cool. Stir in egg, sugar and salt. Fold in grapes and pecans. Pile into 1-quart casserole. Bake, covered, in a moderate oven (350°) for 25 minutes. Top with bacon. Return to oven; bake 15 minutes longer. Makes 4 to 6 servings.
Melt margarine and seasonings. Mix together with nuts, cereal, etc. in a large roasting pan. Bake at 250° for 2 1/2 to 3 hours, stirring about every 20 minutes. Let cool on paper towels before storing.
Mix crushed pretzels, 3 tablespoons sugar and margarine. Press into 9 x 13-inch greased pan. Bake at 400° for 6 minutes. Don't let pretzels burn. Cool.
Put brown sugar, vinegar, beaten egg and water in saucepan and cook until thick, stirring constantly. Remove from heat and add butter and vanilla. In appropriate dish, place a layer of sliced bananas, then some of the sauce and sprinkle with part of the nuts. Continue with layers until all ingredients are used.
Mix egg yolks, salt, vanilla, sugar, sour cream and whiskey or rum. Beat well with electric or hand mixer. Pour mixture into flour; knead well until dough is soft like noodle dough, or about full 20 minutes. Roll out very thin; cut strips 2 inches to 4 inches. Cut 1-inch slit in middle of each strip and pull out one end through. Fry in deep, hot shortening, turning once until golden brown (about 1 1/2 minutes). Drain. Sprinkle with powdered sugar. Makes about 3 to 4 dozen.
Heat oven to 350°. Mix Velveeta cheese and cream cheese with electric mixer at medium speed until blended. Stir in remaining ingredients. Spoon into 9-inch pie plate. Bake 18 to 20 minutes or until lightly browned. Serve with bread sticks, crackers or French bread. Makes 2 cups.
Spread biscuits flat. Spoon apples (cubed) into center. Fold over and pinch shut. Put into casserole dish. Mix 7 cups of Seven-Up, sugar, apple pie spice and margarine. Stir and bring to a boil. Pour over biscuits. Bake at 350° for 25 minutes.
Mix cocoa into water. Stir in butter and allow to cool. Sift dry ingredients and stir into cocoa mixture. Add eggs. Beat in buttermilk and then vanilla. Add nuts. Spread on buttered 10 x 15-inch jelly roll pan. Bake at 375° for about 20 minutes.
In sauce pan, melt margarine and cheese, add sour cream. Mix with potatoes. Spoon potato mixture into greased 13 x 9 inch baking dish. Top with more cheese. Cover with foil and bake at 375° for 20 minutes or until bubbly hot.
Cover chicken with water. Bring to a boil and simmer for 15 to 20 minutes. I add a little chicken soup base for flavor. Drain chicken and set aside. Save the chicken broth.
Melt chocolate and roasted almonds. Stir and pour onto cookie sheet. When cool, break into pieces. Pan does not need to be oiled.
Cream together cheese, butter and sugar. Add almond extract. Sift together flour, baking powder and salt. Gradually add to cream mixture, mixing well. Chill dough 1 hour. Shape dough in small balls. Roll in crushed flakes. Place on ungreased cookie sheet 1 1/2 inches apart. Top each with candied cherry. Bake at 350° for 12 to 15 minutes. Remove from pan and cool on rack. Makes 3 dozen.
Saute onion in butter. Add hominy, Cheez Whiz and soup. Mix well. Sprinkle with corn chips on top. Bake for 30 minutes in a slow oven.
Prepare rice according to package directions (I like to add about 1/2 cup more water than called for to make the rice a little saucier!) Meanwhile, drain liquid from salmon and clean skin and bones from meat, if desired. When rice is done, add salmon, leaving meat in good sized chunks, and peas. Mix lightly. Microwave for about 1 minute to heat through. Serves 3 to 4 generously.
Wedge potatoes after thoroughly washing. Mix remaining ingredients and dip potatoes in this mixture. Arrange on a foil lined pan. Bake at 375° for 45 minutes, brushing occasionally with remaining oil mixture.
Sift flour and sugar. Add shortening, 3/4 cup milk and vanilla; beat 2 minutes. Add egg whites and remaining milk. Beat 2 more minutes and bake at 350° until done.
Cook squash in salt water until tender. Drain and cut up into small pieces with sharp knife (do not crush). Mix bacon, pepper, onion, squash and cheese. Pour into casserole dish. Sprinkle 1/4 cup cheese over top, then position tomato slices on top. Bake, uncovered, at 375° for about 20 to 25 minutes.
Boil potatoes until tender. Mash with one tablespoon butter and milk. Add salt, pepper and Parmesan cheese.
Brown ground beef with onions and green pepper until vegetables are tender; drain. Add remaining ingredients (except cheese) and heat thoroughly. Pour into 2-quart casserole dish. Top with cheese. Bake, covered, at 375° for 1 hour.
Brown hamburger and sausage with onion. Drain well. Add cheese until melted. Cool slightly and spread onto party rye bread. Bake at 350° for 10 to 15 minutes.
Roll out rolls and cut slits on sides (6-8) with a 3-inch center to put filling. Mix everything else together and fill. Bake at 350° for 23-28 minutes.
Melt chocolate and butter over low heat or in a double boiler. Mix flour, sugar and salt and stir into chocolate mixture. Slowly add milk, stirring constantly. Cook until mixture is fully thickened, about 15 minutes. Beat egg yolks well; stir in a little of the chocolate mixture, then pour egg into the hot chocolate mixture and cook about 2 minutes longer, stirring constantly. Remove from heat, cool partially, and stir in vanilla. Pour into pie shell.
Cook onion and butter together. Mix with sour cream, soup and 1/2 of cheese. Add salt and pepper. Top with remaining 1/2 of cheese. Bake at 350° for 1 hour.
Heat oven to 375°. Mix flour and granulated sugar in bowl. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into bottom of greased 9-inch square baking pan. Bake 15 minutes or until very lightly browned. Beat egg, brown sugar, syrup, melted butter and vanilla in bowl until well blended. Stir in nuts. Spread evenly over warm crust. Bake 20 to 25 minutes or until topping is firm around edges and slightly soft in center. Cool in pan. Cut into bars. If desired, sprinkle with powdered sugar.
Boil broccoli; drain and place in buttered dish. Place chicken on top. Mix soup (undiluted), mayonnaise, lemon juice and curry powder and heat. Pour over chicken. Sprinkle with cheese; add croutons. Bake in 350° oven for about 30 minutes until cheese is bubbly.
Beat eggs and sugar together. Add both milks, vanilla and spice. Break buns into small pieces. Pour milk mixture over buns; let stand a few minutes. Pour into greased 13 x 9-inch baking dish. Bake 45 minutes at 350° or until golden brown. Spoon sauce over top as soon as you take it from the oven.
Coat nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and saute until tender; remove from heat. Add brown sugar and next 6 ingredients. Stir until well blended. Let stand 2 to 3 hours. Peel and devein shrimp; place in a shallow dish. Pour marinade over shrimp, turning to eat both sides. Cover and chill 1 hour.
Mix salad dressing, mayonnaise and sugar. Set aside. Rinse baby green peas with cold water and drain. Do not cook.
Cook lasagne noodles. Brown meat in skillet with onion. Stir in tomato sauce, paste, spices and 1/2 cup of water. Simmer 1 hour, adding remaining water as needed. Sauce should be very thick. Mix Parmesan and Ricotta cheeses. Add some parsley to mixture, if desired. Layer in a greased 9 x 13-inch pan. Add cooked noodles, sauce, cheese mixture and Mozzarella. Repeat layers, then top with a little more Parmesan, if desired. Bake about 30 minutes at 350°. Let set for 20 minutes before cutting.
In half of butter, saute onions until shiny, about 8 to 10 minutes. Add chopped mushrooms and salt. Stir and cook for 5 minutes. Mushrooms will only be partially cooked. Butter cookie sheet. Lay one fillo leaf on the sheet. Butter it, then spread some mushroom filling and some bread crumbs. Continue layering buttered fillo leaves, filling and bread crumbs. Top with fillo. Butter the top layer. Bake at 375° for about 40 minutes.
Cook first 3 ingredients hard for 1 1/2 minutes. Add oats, peanut butter and vanilla. Stir thoroughly and drop by teaspoon. Allow to set and cool. Usually makes 18 to 20, depending on size wanted.
Beat together sugars, margarine, eggs and vanilla. Add dry ingredients and mix well. Stir in oatmeal, chocolate chips, butterscotch chips and walnuts. Refrigerate for a few hours or overnight. Transfer by tablespoon onto greased cookie sheet. Bake at 350° for about 10 to 12 minutes.
Use broth from chicken and may have to add little water to boil the dumplings. When dumplings have softened, then add chicken and cream of chicken soup.
Boil sliced potatoes. Fry sliced onion in butter. Combine with soup and milk. Put into casserole dish. Dot with butter. Bake at 400° for 25 to 30 minutes.
In a large mixing bowl, blend together Crisco and sugar together until smooth. In a small bowl, add eggs, food coloring and pinch of salt; add to Crisco and sugar mixture. Separate flour and add small amounts to Crisco mixture. Add buttermilk; blend well. Add in rest of flour. Mix baking powder, vanilla and vinegar together; add to cake mixture. Separate into 4 greased cake pans and bake for 20 minutes at 350°.
Thaw bread. Knead and spread thin (like pizza). Beat eggs well. Add cheese. Set aside. Preheat oven to 350°. Brown sausage and drain. Spread egg and cheese onto dough. Spread sausage over cheese mixture. Roll like a jelly roll. Oil top with small amount of oil. Bake for 30 minutes or until brown.
Add butter to boiling hot water. When melted, add flour all at once. Mix thoroughly and cook over direct heat. Stir in unbeaten eggs, one at a time. Drop by tablespoonfuls on buttered baking sheet. Place 2 to 3 inches apart. Bake in oven at 350° for 15 minutes. Reduce temperature to 325° and bake 20 to 30 minutes. Cool, split and fill with sweet cream filling.
Mix and cook cornbread according to package directions. Cool bread and then crumble. Mix with remaining ingredients and chill.
Boil sugar, shortening, milk, cocoa and salt 3 minutes; add oatmeal and coconut and drop by teaspoon on waxed paper.
Cream butter and shortening; gradually add sugar and brown sugar, beating until light and fluffy. Blend in vanilla; add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk, mixing well. Fold in coconut and nuts. Pour into a well-greased and floured 10-inch tube pan. Bake in 325° oven for 1 hour and 40 minutes or until done.
Brown meat and	onions in skillet until meat is cooked. Add mushroom soup, milk and tomatoes;	mix well. Add Doritos and mix together. Lay slices of cheese on top. Cover in slow oven or microwave on High until	cheese	melts and heated through. Makes 5 large servings.
Combine pretzels, margarine and sugar and press into a 10 x 15 inch ungreased pan. Bake 10 minutes at 375 degrees. Cool.
Soften cheese and mix all ingredients into ball. Roll in coconut or nuts. Can freeze.
Mix the last 9 ingredients in blender for dressing. Let chill 2 to 3 hours before serving. Toss salad with dressing just before serving.
Combine parsley, oil, water, vinegar and garlic; mix well. Combine remaining ingredients except Blue cheese and lettuce. Pour oil mixture over the other ingredients and toss well. Line a large bowl with lettuce leaves and spoon salad over leaves. Sprinkle with Blue cheese. Makes 4 servings containing 310 calories each.
Bake yellow cake as directed. While cake is still warm, poke holes with fork. Mix small box strawberry Jell-O with 1 cup boiling water. Add 1 1/4 cups strawberry soda pop. Then pour the 2 liquids slowly over the cake.
Put pineapple in large bowl and sprinkle the dry jello over it and mix. Add marshmallows and stir. Cover bowl and place in refrigerator overnight. Next day, shave or scrape the mints and mix with whipped cream. Add to pineapple mixture. Put in 9 x 13-inch pan and refrigerate until serving time. Serves 8 to 10.
Cream butter and sugar. Add eggs; mix thoroughly. Add juice and milk to creamed mixture. Sift flour with salt, baking powder and soda. Mix well and bake on greased cookie sheet at 375° for 12 to 15 minutes.
Gently mix fruit in a large bowl. Refrigerate to chill. Spoon into individual dessert bowls or goblets. Slowly pour on ginger ale. Top with small scoops of sorbet.
Beat the cream cheese until smooth. Add shrimp soup and beat until well blended. Stir in onion and lemon juice. Serve with potato chips, pretzels or crackers.
Stir peanuts, sugar, syrup, and salt in a 1 1/2 quart microwave safe bowl. Cook on high for 4 minutes, stir, cook 4 more minutes. Stir in butter and vanilla. Cook 2 more minutes. Add baking soda and quickly stir until light and foamy. Immediately pour onto greased baking sheet. After cool, break into pieces. Store in airtight container.
Put butter and boiling water in a saucepan; place over heat and boil until butter is melted. Add flour all at once and stir hard. Cook until mixture is thick and smooth and does not stick to side of pan, stirring constantly so it does not burn. Place mixture in large bowl of mixer and add eggs one at a time, beating on Number 3 speed for about 1/2 minute after each addition. Drop by teaspoon on a greased baking sheet 1 1/2 inches apart. Bake in hot oven at 400° for 35 minutes. When cool, slice in half and fill with your favorite filling. Yields 24 small puffs.
Mix flours, baking powder and salt. Mix milk, honey and oil together, then add to dry ingredients. Stir until moistened, then fold in egg whites. While griddle is still cold, spray with vegetable nonstick cooking spray. When griddle is hot, pour 1/4 cup batter on for each pancake. Cook until brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce. Serves 4.
Precook chicken. Layer ingredients in baking dish. Bake at 350° for 20 minutes. This recipe can be halved.
Heat skillet until really hot, add sugar with 1/2 lemon and orange peel, stirring until sugar is caramelized. Then add the juice of the oranges. Let the sugar amalgamate with the juices very gradually. Add the cherries to the sauce and let them cook for a few minutes. Pour the cherry liqueur over it, then flame with brandy. Serve with ice cream, whipped cream and decorate with a burning sugar cube previously soaked in rum. Serves 4.
Mix beef, eggs, bread crumbs, juice, garlic, parsley, oregano, salt and pepper. Put on foil to 12 x 10-inch rectangle. Arrange ham on top, then shredded Mozzarella cheese. Roll mixture as for jelly roll. Wrap in foil. Seal edges and ends. Place seam side down in greased baking pan. Bake at 350° for 1 1/4 hours. Halve cheese slices and place on top of roll. Return to oven until cheese is melted. Serves 8.
Combine crumbs and 1/2 melted butter. Pat into bottom of glass sheet cake pan to make a crust. Combine remaining butter and sugar and mix well. Add eggs one at a time, mixing thoroughly. Mix in vanilla.
Drain pineapple, taking some of the juice and mixing it into the pudding and sour cream. Blend thoroughly. Refrigerate for several hours or overnight. Serve with cut up fresh fruit, using the pineapple chunks.
Boil syrup, sugar and water together until it spins a thread 235°. Add peanuts. Cook until slightly brown 290°. Turn off flame. Add butter, vanilla, salt and soda. Stir slightly and pour in greased pans. I use cookie sheet or pizza pans. Can be stretched some before it cools.
In small bowl, soak bread crumbs in milk for 5 minutes. In large bowl, combine meats, egg, onion, salt, pepper, allspice and bread mixture. Toss gently with fork to combine. Using hands, gently shape mix into 30 meatballs.
Cook pasta as directed on package. Rinse with cold water. Cut up vegetables and kielbasa. Mix with pasta. Add in cheese and Italian dressing and mix together.
Break eggs into large mixing bowl. Whip with whisk until well blended. In large skillet, heat margarine over medium to medium-high heat. When pan is hot, pour salmon and eggs (mixed well) into skillet. Cook until eggs are done.
Remove all unpopped grains from popcorn. Set aside. Mix together sugar, butter, syrup, water and salt in a saucepan. Bring to a boil, stirring constantly. Lower heat and boil until syrup spins a thread. Remove from heat; add vanilla. Pour over popcorn. Mix well.
In heavy saucepan over medium heat, melt chocolate with milk. Remove from heat. Stir in extract. Pour into large bowl. Cool or chill thoroughly. Beat until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. Garnish with almonds, if desired. Refrigerate leftover.
Cook the chicken breasts, celery and onion. Break chicken into chunks. Place in baking dish. Mix soups and sour cream and pour over chicken. Mix stuffing and sprinkle over top of meat. Bake 1 hour.
Run peppers and onions through meat chopper. Cover with boiling water; let stand 5 minutes. Drain and add vinegar, sugar and salt. Boil for 5 minutes. Put in jars and seal.
Melt butter in large saucepan. Add chopped onion and mix well. Add beef broth, celery leaves and potato. Bring to boiling. Cover and simmer for 30 minutes. Puree mixture in a blender. Return to saucepan and blend in wine, vinegar and sugar. Bring to boiling and simmer 5 minutes. Stir in cream, parsley, salt and pepper to taste. Heat thoroughly, but do not boil. Makes 6 to 8 servings.
Mix sour cream and taco mix together and let stand in refrigerator overnight. Layer in order: bean dip, avocado dip and sour cream mixture. Cover with shredded cheese, chopped green onion, chopped tomatoes and sliced black olives. Serve with corn chips or Tostitos.
Make a brine with the lime and water. Stir well to dissolve lime. Slice cucumbers in 1/4-inch slices and soak in lime brine for 24 hours. Rinse well. Cover with cold water and drain. Bring vinegar, celery seed, cloves, spices, salt and sugar to a boil and pour over drained cucumbers. Let set overnight. Next morning, bring cucumbers and solution to a boil. Simmer until pickles become clear. Pack in jars and seal. Green food coloring may be added to make nice green pickles.
Mix the ingredients by hand and form into 1-inch balls. Melt one pound of dipping chocolate. Cover the balls in chocolate, using a fork to tap the side of the dish to remove excess chocolate. Put on wax paper covered cookie sheet and place into the freezer for 2 to 3 minutes or until the chocolate is set. This recipe can be halved.
Mix the above, except Ritz crackers and margarine, and place in casserole. Melt margarine and pour over casserole. Bake at 350° for 30 minutes.
Cut meat across grain into 1/4-inch strips, 2-inches long. Brown in oil and push aside. Stir in soy sauce, broth and sugar. Place mushrooms, onions, celery and shoots in separate sections of skillet. Do not mix. Cover, simmer 10 minutes. Add spinach, simmer 5 minutes longer. Serve over rice. Pass additional soy sauce. Serves 4.
Heat until cheese melts. Pour over potatoes. Sprinkle with paprika. Dot with butter and cool. Put in refrigerator (covered) for 24 hours. Take out 1 hour before baking at 325° for 1 hour, uncovered.
Beat eggs, oil and sherry. Add cake. Mix vanilla pudding and spices. Beat until well mixed. Bake in a Bundt pan at 350° for 45 minutes. Let set 10 minutes. No need for frosting.
Mix jello with 2 cups hot water, 1 cup cold water and juice from fruit. Add fruit. Let set.