HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in hot water. Add sherbet to cool. Then add drained fruit to cool Jell-O mixture. Add bananas and whipped cream last. This makes a large salad dish.
Put in blender. Mix. Pour mixture into a tall glass. Add 1/4 cup 7-Up.
Heat oven to 350°. Dissolve chocolate in 1/2 cup boiling water. Beat egg whites stiff. Cream sugar, Crisco, egg yolks and salt. Add 3/4 cup buttermilk alternately with flour. Dissolve soda in remaining buttermilk. Add with the chocolate and vanilla. Fold in beaten egg whites. Bake in 3 layers at 350° until cake barely springs back to touch.
Mix margarine, cocoa and milk in saucepan. Heat over low flame but do not boil. Remove from heat and add confectioners sugar, nuts and vanilla. Mix well.
Mix all ingredients in a large bowl. Pour into a greased 2-quart casserole dish. Bake 1 hour in 350° oven, uncovered.
Mix flour, salt and 1/2 cup sugar. Put in top of double boiler and add milk slowly. Stir constantly over boiling water until thick. Occasionally stir while cooking 15 minutes more, uncovered. Beat egg yolks in a bowl. Stir into custard mixture gradually. Cook an additional 5 minutes. Remove from heat and add vanilla. Let cool. Line bottom of dish with vanilla wafers, bananas and custard. Repeat layers.
In mixing bowl combine flour, soda and salt. In another bowl, cream shortening, sugars and vanilla. Add eggs and beat after each. Gradually beat in dry ingredients and stir in chocolate chips. Drop by rounded spoonfuls on ungreased cookie sheet. Bake in preheated oven at 375° for 12 to 15 minutes.
Saute onion in 3 tablespoons of butter until tender. Blend in flour until smooth. Add tomatoes, Worcestershire, salt, pepper and sugar. Cook cabbage in small amount of boiling water about 5 minutes. Lightly brown bread cubes in 1 tablespoon of butter. Arrange in a 2-quart casserole the cabbage, tomato mixture, bread and cheese, ending with bread and cheese. Bake at 375° for 30 minutes.
Mix together. Pour in prepared crust and chill. Add Cool Whip or whipping cream before serving.
Line casserole dish with beef. Place chicken on top of beef. Pepper chicken only and cover with bacon. (Wrap bacon like filet mignon.) Mix soup and sour cream; pour over chicken. Cover and marinate in refrigerator 24 hours. Cook 3 hours at 275°, uncovered. Makes 6 to 8 servings.
Cook macaroni as directed on box. Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheddar cheese until melted. Stir in cottage cheese and macaroni. Place in a casserole dish and top with American cheese slices. Cook uncovered at 350 degrees for 30 min., or until bubbly and cheese is melted and slightly brown on top.
Cook all but vanilla until it lightly boils 1 minute, stirring. Add vanilla. Serve warm over ice cream.
Pop popcorn and put in brown bag sprayed with Pam. Cook sugar, corn syrup and butter on High in microwave for 3 minutes. Stir and cook 1 1/2 more minutes. Take out and stir in soda. Pour over popcorn. Microwave 1 minute on High. Take out and shake. Repeat 3 to 4 times. Then pour in bowl and break loose.
Combine chicken, celery, almonds, salt, mayonnaise, lemon juice and onions. Pour into greased casserole dish. Mix cheese and chips. Sprinkle over top of casserole. Bake at 450° for 10 to 15 minutes. Great and easy for luncheons.
Sift the first five ingredients together in a 9 X 13 cake pan. Cut three holes into the mixture. In the first hole put the vinegar, in another put the vanilla and in the last put oil. Pour water over all of them. Mix with spoon and bake at 350 for 30 minutes.
Peel yams after cooking. Steam 1/2-inch yam slices with 1 cup of water. Do not overcook. Cut apples in 1/2-inch slices. Mix sugar, cornstarch, 2 cups of water and margarine in a heavy pan until thick. Remove from heat. Add vanilla and lemon extract. In a 4-quart dish, layer potatoes, sauce, apples and sauce.
Mix all ingredients gently and sprinkle with Parmesan cheese. Do not brown ground beef. Bake at 325° for 1 hour.
Put bread in toaster. Put butter on bread and cheese on top of butter. Put in microwave for 1 minute.
Dredge steaks in flour and pepper. Brown lightly on both sides in hot oil. Put steaks in a 9 x 13-inch pan. Sprinkle with soup mix. Cover with mushrooms. Layer onions over top. Pour gravy which has been mixed with one can water over steaks and onions. Do not stir. Cover tightly with foil. Bake at 250° for three to four hours.
Soften butter, cream sugar, break eggs in and mix well. Add flour and mix all together well, adding vanilla and nuts. Bake in 9 x 9-inch greased pan for 25 minutes at 350°.
Brown hamburger, onion, and pepper. Mix in beans. Pour into casserole dish and cover with cheese. Add chips on top and bake, uncovered, 30 minutes in 350° oven. Use plenty of cheese and taco chips, I also added taco seasoning for more flavor.
Mix all ingredients together except for cracker crumbs. Pour into greased ovenware. Sprinkle with crumbs. Bake at 350° for 30 minutes.
Melt butter and cocoa. Pour into bowl. Add sugar, flour, eggs and salt. Mix and add nuts. Bake at 350° for 30 minutes in 9 x 13-inch pan.
Combine margarine and onions; saute in soup pot. Add water and bring to boil. Add noodles and salt; boil 3 minutes. Add broccoli and garlic powder; boil 4 minutes. Add milk and cheese. Do not boil. Cook until cheese melts. Add mushrooms and pepper. Cook slowly for a few minutes. Serves 12.
n and chop artichokes. Add remaining ingredients. Add mayonnaise at end (I use light). Chill. Serves 10 to 12. Great with Ritz crackers!
Heat the first 3 ingredients in a saucepan until the Crisco is melted. Pour 3 cups of milk into a large bowl (at least 6-quart). Pour hot mixture into cold milk.	Dissolve yeast as directed and add to liquids or mix in with the dry flour. Stir flour into liquids. Let rise until about doubled and punch down. Can be refrigerated until needed. Pour out dough on floured pastry cloth and knead. Shape rolls into desired shape on a baking sheet or in muffin tin. Let rise in pans until doubled. Bake in a 400° oven for approximately 10 minutes. Can be stored in refrigerator for up to a week.
In dessert or parfait glass, layer yogurt, granola and berries until dish or glass is full, normally 3 layers. Chill. Serve as dessert, at brunch or for anytime snack.
Combine juice, gelatin and sugar in saucepan; bring to a boil. Turn off heat and add marshmallows, stirring until melted. Cool. Add pineapple, nuts and cottage cheese. Fold in whipped cream. Pour into mold and chill until firm.
Mix all ingredients together and form into 2 balls. Wrap each in clear plastic. These can be frozen and are real good when you have to have a quick snack to carry somewhere.
Mix first four ingredients well and pour into pie crust. Top with mixture of marshmallow creme and cool whip. Garnish with orange slices and serve.
Preheat oven to 350°. Peel, core and slice apples into bowl. Add 1/2 cup sugar, spices and lemon juice. Mix lightly and pour into a buttered 1 1/2-quart casserole. Blend remaining sugar, flour, salt and butter to a crumbly consistency. Add nuts and sprinkle over the apple mixture. Bake 45 minutes or until the apples are tender and crust nicely browned. Serve with ice cream.
Cook meat and onion in large skillet until onion is tender. Stir in rice, tomatoes, tomato paste, olives and seasonings. Turn in a 2-quart casserole. Bake at 350° for 45 minutes or until hot. Makes 6 servings.
Blend all the fruits in blender or food processor. Add fruits to oats. Let stand for a few minutes for the oats to absorb any liquid from fruits. Press into a cookie sheet sprayed with nonstick cooking spray. Bake at 250° for 2 to 4 hours (depending on fruit used). Cut into bars after 1 hour in oven. Store in refrigerator. Makes 24 bars.
Heat oven to 350°. Grease a square pan (8 x 8 x 2-inch). Beat brown sugar and margarine until fluffy. Stir in baking mix and walnuts until mixture is crumbly. Reserve 1 cup. Press remaining mixture in pan. Bake 12 minutes.
Puree the cooked beets; put aside. Beat together the eggs, brown sugar and oil. Add beets and the remaining ingredients. Bake in a 9-inch greased pan at 350° for 30 to 35 minutes.
Mix flour and salt and pepper. Dip meat in milk and then into flour. Fry meat in medium frying pan in a small amount of olive oil, 3 to 4 minutes on each side. Remove from pan. Saute onions, celery and garlic in same pan until onions are transparent. Return meat to pan. Cover with peas and tomato sauce. Simmer 15 to 20 minutes. (This also works great with pork chops.)
Place a large pan, half-filled with water, on lowest oven rack, with oven at 325°. Coat 8-inch spring-form pan with nonstick spray.
In a large skillet, brown uncooked rice with the margarine. Heavily butter (or Pam) a standard size casserole dish (1 1/2-quart). Pour in browned rice, then add consomme and mushrooms with juice, rosemary and salt to taste. Stir. Bake for 1 1/2 hours or until well done at 350° with cover lid. Serves 6.
Mix flour and salt together, spoon mixture into a quart jar. Add the following, tapping jar to settle after each addition. 6 tbsp. cocoa, 3/4 cup granulated sugar, 1/2 cup brown sugar, 3/4 cup granulated sugar, 6 tbsp. cocoa, 1/2 cup chopped nuts, 1/4 cup white chips, 1/4 cup chocolate chips. Close lid. Tie baking instruction tag to jar.
Mix all ingredients together, except ginger ale, until sugar dissolves. Then add ginger ale. Serve in punch bowl with ice ring or in pitcher with ice.
Mix sugar, cocoa, milk and butter in a large saucepan. Bring to a rolling boil and boil for 1 minute. Remove from heat. Add peanut butter, vanilla and oatmeal. Drop by rounded teaspoonfuls onto wax paper to cool.
Saute vegetables in olive oil. Place turkey in crock-pot. Pour vegetables onto turkey. Add soup and 1 can water. Simmer all day. Enjoy with rice or potatoes.
Heat oven to 375°. Grease a 9 x 13-inch baking dish. Mix baking mix, milk, eggs and onion. Beat vigorously. Spread in dish. Mix remaining ingredients and spoon evenly over batter. Bake 30 minutes or until set. Let stand 5 minutes before cutting. Makes 6 to 8 servings.
Cream the butter and sugar until light and fluffy. Blend in eggs, sour cream and vanilla. Combine flour, salt, baking soda and nutmeg, mixing well. Stir into creamed mixture. Gently stir in dates and nuts. Drop by teaspoonful onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes or until golden brown. Cool about 5 minutes on cookie sheet and then remove with spatula.
Sift together flour, salt and baking powder. Add remaining ingredients. Bake at 350° for 35 minutes in 9 x 13-inch pan.
Mix hamburger, onion and pepper together and cook until done. Drain excess fat, if necessary. Add water, catsup and barbecue sauce and	let simmer for 15 minutes. Pour in 9 x 13-inch baking dish. Make homemade biscuits and lay on top and bake at	350° until biscuits are done. Goes well with salad.
Brown ground beef. Mix all ingredients except cheese and Doritos. Spread Doritos in 9 x 13-inch pan. Pour mixture over chips. Sprinkle cheese on top. Bake 15 to 20 minutes in 350° oven.
Cream together shortening and sugar. Add eggs, one at a time; add vanilla. Sift together dry ingredients. Add alternately with mashed bananas. Add chocolate chips, if desired. Drop by teaspoonfuls. Bake at 375° for 12 minutes.
Use a food processor for easiest preparation. Line cookie sheets with waxed paper. In the top of a double boiler over simmering water, melt chocolate pieces. Fit the steel knife blade into the work bowl of a food processor. Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl. Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula. Drop by teaspoonfuls onto waxed paper. Let stand 30 minutes or until set. Store in airtight container. Yields about 36 balls.
Combine all ingredients. Form into four balls and flatten into patties. You can fry, grill or broil. You can serve them on a bun like a hamburger or try them with fried rice and stir-fried vegetables.
Combine dry ingredients. Drain pickles and pat dry with a towel. Dip pickles in flour mixture, then buttermilk. Repeat 1 time. Fry until brown. Serve with Ranch dressing.
Preheat oven to 325°. In a 13 x 9 x 2-inch pan, heat peanut butter and butter for 5 minutes or until melted. Remove; stir in seasoned salt. Gradually add cereals and nuts, stirring until all pieces are evenly coated. Bake 30 minutes, stirring every 10 minutes. Spread on absorbent paper to cool. Stir in raisins and peanut butter pieces. Store in an airtight container. Makes 8 cups.
Mix first seven ingredients and spread in a 9 X 13 pan. Top with crushed corn flakes mixed with margarine. Bake at 350° for 45 minutes.
Cook sugar, syrup and milk until mixture spins a thread. Pour over corn flakes, nuts and coconut. Pour onto wax paper until cool, then roll into balls.
Prepare cake according to directions. Bake on a cookie sheet at 325° for 15 to 20 minutes. While cake is baking, prepare pudding. Melt cream cheese into the pudding. Cool. Spread pudding mixture on cooled cake. Cover pudding with pineapple; layer bananas, side by side. Cover entire cake. Cover bananas with Cool Whip. Put sliced strawberries on top of Cool Whip. Sprinkle chopped nuts. Refrigerate.
Brown rice in margarine. Pour in microwave casserole dish. Pour in soup. Microwave 23 minutes on 50%, covered.
Combine first 6 ingredients and place in a baking dish. Heat at 375° until warm and bubbly. May be served with rice or toast points.
Cream butter and sugars. Add 1 egg at a time and mix well. Add vanilla. Alternate, adding oatmeal and flour, then add soda. Mix in the grated chocolate bar, then add chocolate chips and Heath Bar Bits.
Peel and cut eggplant into cubes. Cook in salted water until tender. Drain well. Saute onion, peppers and celery in bacon drippings until transparent. Add cooked, drained eggplant slightly mashed. Then add other ingredients. Pour into greased casserole and bake at 350° for 30 to 40 minutes.
Combine sugar and cinnamon in small bowl; set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.
Mix tomatoes, chicken broth, butter, sugar, onion and soda; simmer 1 hour. Heat cream in double boiler. Add cream to tomato mix. Ready to serve and enjoy. It is delicious.
Combine all ingredients in saucepan. Cook over low to medium heat. Stir occasionally until thickened, about 10 minutes. Don't boil.
Beat eggs well. Add dry yeast (dissolved in 1 cup warm water). Mix well. Add sugar, Crisco and salt. Mash together well. Add boiling water; mix this. Add flour and mix well. Place in pre-oiled large bowl. Let rise 3 hours. Knead real stiff on floured board. Roll out to 1/2-inch thickness. Let rise for 1 hour. Place on cookie sheet and bake at 350° for 10 to 12 minutes, until light brown. Enjoy.
Bring first 3 ingredients to boil on low heat. Cook 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients immediately. Pour into greased 8 x 10-inch pan, when cool, cut into squares. Non-fail fudge.
Mix all ingredients except soda in a heavy iron skillet. Cook until peanuts start popping and are well done. Remove from heat and add soda; mix well. Pour into well-greased platter. Let cool. Break into pieces.
Mix together onion soup and mushroom soup. Mix rest of ingredients together. Place in large baking dish. Top with grated cheese. Place in oven until cheese is melted.
Cook the rice in 3 cups water for 5 minutes; drain. Cook onions in large skillet until clear but not brown. Mix well all ingredients. Bake at 350° for 1 hour.
Fry bacon until crisp; drain. Add flour to bacon drippings and blend well. Stir in sauerkraut; mix well. Place sauerkraut mixture and bacon pieces into crock-pot. Add all other ingredients. Stir, cover and cook on low for 7 to 9 hours; high 3 to 4 hours.
In pitcher, combine tea, orange juice, lemon juice and sugar. Stir until the sugar dissolves. Chill.
In bowl stir together flour, cornstarch and sugar. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls (dip in sprinkles - optional). Place about 1 1/2 inches apart on ungreased cookie sheet. Flatten with lightly floured bottom of cup or fork. Bake at 375° for 10 minutes. Makes about 3 dozen.
Dissolve jello; add all ingredients. Chill and then top with strawberries!
Combine cream cheese, horseradish and crab. Microwave on High for 1 minute. Mix and zap again for 45 seconds.
Keep popcorn hot in a 350° oven. Melt butter; stir in syrup, brown sugar and salt. Bring to a boil while stirring. Boil for 5 minutes without stirring. Remove from heat and add soda and vanilla. Pour over corn and mix. Turn into 2 large, greased, shallow pans and place in	a 250° oven for 1 hour. Stir	every 5 minutes.	Remove	from oven. Cool and	break apart.
Bring to boil and simmer until desired consistency. Pour into sterilized jars. Add 2 teaspoons bottled lemon juice per quart jar and 1 tablespoon garlic powder. Stir gently. Seal in jars and process about 15 minutes after water boils in boiling water bath.
In skillet over medium heat, heat oil. Add chicken and brown. Add soup, water and vegetable combination. Heat to boil. Cover and cook over low heat for 5 minutes, or until vegetables are tender. Serves 4.
Layer 9 x 13-inch pan with graham crackers (do not crush). In bowl, mix pudding as directed on box. Then add Cool Whip. Pour filling onto layer of crackers. Put crackers on top of filling, then spread icing on top.
Cut each biscuit into four pieces. Roll in mixture of cinnamon and sugar. Place biscuit pieces in a greased Bundt or angel food cake pan. Melt margarine; add remaining cinnamon/sugar mixture. Bring to a boil, stirring constantly. Pour over biscuit pieces. Bake at 350° for 1/2 hour. When done place on a plate upside down and serve warm.
Cream shortening or butter and sugar. Add eggs and blackberry jam, beating thoroughly. Sift flour; resift with soda and spices. Add alternately with buttermilk, beating well after each. Stir in nuts to distribute evenly. Bake in greased tube pan at 350° for 55 minutes or until cake pulls away from sides of pan.
Heat ingredients till rolling boil, stirring all the time (acts like jelly). Remove from heat and cool till very cool, using pan of cold water.
Mix together soup, sugar, oil, mustard, salt, Worcestershire sauce and vinegar. Add carrots, onion and pepper. Marinate in refrigerator overnight. Serve.
Cook onion in butter until soft. Blend in flour, salt and pepper. Add milk and cook, stirring constantly until mixture boils and thickens. Add cheese and stir until melted. In another pan, bring water, bouillon cubes and broccoli to boil until tender. Pour entire mixture into cheese sauce and serve.
Combine stock and water in a saucepan over medium-high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice. Add cilantro and fluff with a fork.
Cut steak into small rectangular sections, brown meat in butter, garlic salt and paprika. Add bouillon cubes, water, green pepper, onion and tomato. Bake in 300° oven for 1 1/2 hours. Ten minutes before done, add soy sauce and flour mixture to thicken. Serve over rice.
Place chopped rhubarb in pie shell. Mix spices and sugar. Pour over rhubarb. Dot with butter. Cover with other pie shell. (Place on cookie sheet, juice may boil out.) Bake at 300° until crust is brown, about 1 hour.
Mix dry ingredients, then add the following: buttermilk, half and half, melted butter, beaten egg and vanilla. Bake at 450° for 8 minutes. Then at 350° until slightly soft in middle, about 32 minutes. Sprinkle nutmeg on top before putting in the oven. This makes 2 pies.
Combine and spoon into muffin cups (doesn't rise much). Bake 15 to 20 minutes at 400°.
In a heavy 9-inch skillet (with lid), cook ground beef, onion and green pepper until meat is browned. Stir in seasoning packets. Break up noodles in packages; pour over meat mixture. Add tomatoes with liquid. Arrange mushrooms on top; simmer for 10 minutes. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes.
Soften gelatin in 1 1/4 cups cold water. Combine jello and sugar with 1 cup hot water in a saucepan. Bring to a boil. Pour this mixture into gelatin mixture. Stir and add 1 cup cold water. Pour into 8 x 8-inch cake pan and cool. Chill in refrigerator. Cut into 1-inch cubes. If doubled, put in 9 x 13-inch pan.
Preheat the oven to 400 degrees. Grease or spray muffin tins. In medium bowl, combine the flour, bacon, and cheese. Stir to mix. In another bowl, combine the eggs, Ranch dressing, milk and oil. Beat with a fork until well mixed. Combine these two mixtures and stir just until mixed. Do not overmix. Spoon into muffin tins filling each section about 2/3 full. Bake for about 15 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Remove from pan immediately and serve with butter. Makes 10 muffins.
Drain juice off tomatoes; chop 1 1/2 cans tomatoes. Set aside in bowl. Blend together 1/2 can tomatoes, peppers, garlic, salt, cumin powder and Worcestershire sauce until it looks like sauce. Pour in bowl with the chopped tomatoes; add onions and sprinkle cilantro until it looks right.
Cook macaroni until tender, yet still firm. Grate cheese. Heat milk with 1/2 cup cheese until cheese melts. Melt butter in dish. Pour macaroni in dish and add salt. Pour milk over macaroni until almost covered. Sprinkle top with other 1/2 cup cheese. Cook 25 to 30 minutes at 350°. If desired, broil for few minutes to brown cheese.
Mix together cream of chicken soup, sour cream, Cheddar cheese and onion. Spread mixture over potatoes. Dot top with butter. Refrigerate up to 24 hours. Spread with crushed potato chips just before baking. Bake 1 hour at 350°.
First make crust, then spread sauce on it. Put cheese and pepperoni on it last. Put it in oven for 10 minutes.
Combine milk, flour, oil and salt. Beat with electric beater on high 1 minute. Add eggs, one at a time, beating 20 seconds after adding each egg. Grease well 8 (5 ounce) muffin cups or 8 (5 ounce) custard cups. Fill cups 2/3 full. Set in cold oven. Turn heat to 425°. Bake 35 minutes or until puffed and brown. Do not open the oven before the 35 minutes are up! Remove from the oven and let stand a few minutes, then remove from cups. These can be frozen once made. To reheat, unwrap and place in a preheated 375° oven. Heat 5 to 8 minutes. Makes 8 popovers.
Drain pineapple reserving liquid- 1 3/4 c. Set pineapple aside. In a saucepan combine juice, sugar, flour & eggs. Cook over medium heat, stirring frequently 8-10 minutes till thick. Cool. In a large saucepan cook pasta till soft, approx. 12 minutes. Rinse in cold water & cool. In bowl combine pasta & cooled sauce. Add pineapple, oranges, marshmallows & Cool Whip. Stir gently. Cover & refrigerate overnight. Makes 20 servings.
Blend first 3 ingredients. Add lemon slices and cherry juice. Cook until slightly thickened.	Add cherries last. Before serving over ice cream, add most of the bourbon. In a serving spoon, flame some of the remaining bourbon with a match. Slowly transfer the flaming spoonful into the cherries jubilee. (The pretty flames burn	off alcohol.)	Pour over vanilla ice cream. All but the flaming can be done a day or more before.
Do not grease pan. Stir together as listed. Bake at 350° for 30 minutes in a 13 x 9-inch loaf pan (cool). Add Topping.
Flatten biscuit dough and place on cookie sheet. Sprinkle on chopped apples, cheese, brown sugar, and slices of margarine. Bake at 400° for 10-12 minutes.
Make meatballs; combine all ingredients (mixture will be soft). I shape into walnut size balls. Place on waxed paper and freeze. Store in freezer until ready to use.