HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O with hot water; add marshmallows and dissolve. Add cold water. Let mixture set (will take several hours). Do not let mixture get too solid. When set enough, mix with remaining ingredients, using mixture on low speed. Fold nuts in last. Refrigerate until solid. May be used as a side dish or dessert. Make this recipe early in the day, or day before. Makes approximately 8 servings.
Pour the milk into a medium bowl. Add pudding mix and sugar. Beat with a wire whisk for 1 to 2 minutes or until well blended. Stir in the Cool Whip, gently. Spread on cake at once.
In a large skillet spray Pam and saute pounded chicken breasts for about 5 minutes on each side (until pink is gone). Remove from pan. Chop the celery, onion and green pepper and saute in pan until onion is transparent. Add can of stewed tomatoes and can of tomato sauce. Sprinkle in tarragon and basil. Heat until bubbly, about 10 minutes. Return chicken breasts to the sauce and heat another 10 minutes or so. Serve with or over rice.
In a 13 x 9-inch pan melt margarine. Remove from heat. Sprinkle crumbs over margarine. Pour Eagle Brand milk evenly over crackers. Top with chocolate chips, coconut and nuts. Press down gently. Bake at 350° for 25 minutes or until golden brown. Cool and cut.
Bread city chicken and deep fry in oil. Place the chicken in a casserole pan. Pour 1 can cream of mushroom soup diluted with a little bit of water over top of the chicken; bake for 1 hour or until tender at 350°.
Mix all ingredients well. Use 1 1/2 to 2 rounded teaspoonfuls of mixture to 1 cup hot water.
Preheat oven at 325°. Mix all ingredients for 4 minutes. Pour batter in greased pan and bake for 50 minutes at 325°. Take cake out of oven and punch full of holes with spaghetti fork and pour the sauce over the cake with large spoon, making sure to cover cake evenly with sauce. (Use all the sauce.)
In a large bowl, place lettuce, chopped onions, mushrooms and peas one layer at a time. Mix yogurt, mayonnaise and cheese together and spread this mixture over top of the salad. Chill (preferably) for 24 hours. Toss well before serving. Serves eight; 165 calories, eight grams of fat each.
Fry and chop bacon. Fry onion and hamburg; drain. Add rest of ingredients. Simmer 45 minutes.
Preheat oven to 350°. Spread 1 package crescent rolls in a greased 13 x 9-inch pan. (Be sure to pinch the seams together.) Separate egg. Beat cream cheese, sugar and egg yolk and vanilla until creamy. (Save egg white the top.) Spread cream cheese mixture evenly over crescent rolls. Spread 2nd package of crescent rolls over cream cheese mixture. Mix 1/2 cup (additional) sugar and 1 teaspoon cinnamon. Beat egg white until frothy. Brush over top of crescent rolls. Sprinkle cinnamon and sugar mixture over the top. Bake at 350° for 30 minutes or a little less if they look done.
Mix all ingredients together well. To serve, mix 1 heaping teaspoonful to 1 cup hot water to taste.
Mix all ingredients; pour into greased and floured angel food pan. Bake 1 hour at 350°.
Preheat oven to 350°. In a 9 x 13-inch pan, mix soups, rice and milk well. Place chicken on top. Slice butter on top of chicken. Salt and pepper optional. Cover with foil and bake an additional 1/2 hour or until chicken is golden brown.
Sprinkle the dry cake mix evenly on top of the first mixture. Spread the chopped nuts evenly on top of cake mix. Sprinkle margarine on top of that. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean.
Brown beef, onions and peppers in large kettle. Drain off fat. Add the rest of the ingredients; simmer at least 15 minutes to allow flavors to blend. This is a very mild chili. Serves 6 to 8.
Put on top of peaches. Sprinkle on mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350° for 30 to 35 minutes.
Peel, core and cook apples until soft. In a large roaster, combine cooked apples, plus other ingredients. Cook at 350° for 1 hour or more, until butter jells around edges. Stir frequently. Process in hot jars for 5 minutes.
Crush 40 Ritz crackers. Mix with 1 stick softened butter/margarine. Press into 9x13 pan.
Saute onion, pepper and celery in 1/4 cup cooking oil until transparent. Add soup and water. Add turkey and all other ingredients except wine. Cook for 30 minutes. Stir in wine. Serve over rice or angel hair pasta.
Mix jello and water and pineapple juice. Add pineapple and pie filling. Put in a 9 x 13-inch pan and chill until set. When firm add topping.
Cook and stir all except pimentos in oil in frying pan until celery is crispy tender, about 10 minutes or a little longer. Stir in pimentos. Heat through and serve. Enjoy.
Mix sugar, cocoa, milk and margarine in a 3-quart saucepan. Bring mixture to a boil and cook for 1 minute, stirring constantly. Remove from heat and stir in peanut butter, vanilla and oats. Drop on waxed paper or pour mixture into a greased 8 x 12-inch pan. Cut into squares when cool.
Press canned biscuits on cookie sheet. (If the dough sticks, run hands under cold water.) Put sauce on to preference. Put cheese or other toppings on to taste. Put in oven; bake 10 to 15 minutes at 400°. Cool and enjoy!
Mix chocolate and condensed milk until well blended. Pour into a large bowl. Add pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Spread over pudding in crust. Top with remaining Cool Whip. Refrigerate 3 hours.
Before you start, sample the whiskey to check for quality. Good, isn't it? Now go ahead and select a large mixing bowl, measuring cup, etc. Check the whiskey again as it must be just right. To be sure the whiskey is of the highest quality, pour one level cup into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat a cup of butter in a large fluffy bowl. Add one teaspoon of thugar and beat again. Meanwhile, make sure the whiskey is of the finest quality. Cry another tup. Open the second wuart if necessary. Add to arge leggs. Two cups fried druit and beat until high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample whiskey again, checking for tonscisticity. Then sift 3 cups of salt or anything, it really doesn't matter. Sample whiskey. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar or whatever color you find and mix well. Grease oven and turn cake pan to 350°. Now pour the shole mess onto the boven and ake. Check the whiskey again and go to bed.
Bring sugar, vinegar and salt to a boil. Let cool. Cut up pepper and onion and mix with kraut and pimentos. Pour sugar-vinegar mixture over kraut mixture. Makes 1/2 gallon. Keep in refrigerator.
Mix all ingredients. Beat 3 minutes with hand mixer. Pour into Bundt pan. Bake at 350° for 45 minutes to 1 hour. Drizzle icing on cake if desired.
Preheat oven to 375°. Mix all ingredients except flour. Mix until creamy, then add flour 1/2 cup at a time. Batter will be moister than normal but you should still be able to form 2-inch balls from batter. If it sticks to your fingers, add a little more flour to batch. Bake on ungreased cookie sheet for 8 to 10 minutes. Makes about 2 dozen cookies.
Put chicken and 3 whole stalks of celery in a large pot and cover with water. Cook until chicken is done (save broth). Cook spaghetti in broth. Debone chicken. Saute 3 stalks of chopped celery and 1 small onion (chopped) in 1/2 stick of margarine until tender. Add Ro-Tel tomatoes and cheese. Cook on low heat until cheese melts. Drain spaghetti. Add chicken, cheese mixture and spaghetti. Put in oven and bake at 350° for 20 minutes or until heated thoroughly.
Finely shred 1 teaspoon orange peel from 1 orange; set aside. Peel and slice the 2 oranges cross-wise. In a glass serving bowl, arrange orange slices on bottom. Top with 3 layers of desired fruits. Cover and chill before serving, if desired. Combine the reserved orange peel, carbonated water, honey and lemon juice; chill this separately. Pour over fruit bowl and serve at once. Serves 8 to 10.
Dissolve yeast in warm water with sugar. Meanwhile, cream sugar, salt and Crisco; add egg. Next, add dissolved yeast and additional 2 cups water. Add flour gradually until dough is no longer sticky. Cover and let raise until doubled in a warm place. Punch down and form rolls. Spray baking sheets. Let rolls raise, covered, until doubled. Preheat oven to 425°. Bake 8 to 12 minutes or until browned.
Mix together. Put in greased dish. Bake at 350° for 1 hour.
Using 1/2 of each ingredient, layer in a large, clear, straight-sided bowl as follows: lettuce, carrots, peas, turkey, shells, cheese and egg slices. Make sure you can see all layers through bowl. Use same order and repeat layers. Serve as a side dish or entire meal.
Put cranberries, apples and orange peel through food chopper. Cut oranges in small sections with scissors and add sugar. Stir mixture well and set in refrigerator. Serve as a sauce or as a dessert in little parfait glasses.
Mix buttermilk and oil together. Add flour and mix. Grease cookie sheet. Roll biscuits into balls with hands. Place them on cookie sheet. Bake at 400° until browned. Serve hot.
Add to water to pineapple juice to make 1 1/4 cups liquid. Wash chicken. Pat dry. Coat with flour, salt and pepper. Brown in oil. While chicken is browning, combine remaining liquid ingredients in a saucepan. Cook until boiling, stirring constantly. Stir in cornstarch, which has been mixed with a small amount of water or pineapple juice, to make a thin paste. Cook 2 minutes longer. Pour over chicken, which has been placed in a casserole dish. Bake, covered, for 30 minutes. Add pineapple and green pepper. Cook, uncovered, for an additional 30 minutes longer.
Combine all and bring to boil. Simmer for 5 minutes and cool, pour over eggs.
Brown hamburger, onions and chili powder. Add other ingredients. Cook very slowly. Simmer for at least 2 or 3 hours. The longer it cooks the better the flavor. Serves 20.
Melt cream cheese in mushroom soup in microwave or over a double boiler. Add mayonnaise and onions. Chill several hours.
Combine chicken, celery, lemon juice, onions and salt. Chill well. Add salad dressing, grapes, oranges and almonds. Serves 6.
Put all ingredients in blender. Cover and process at liquefy until well blended. Use one level tablespoon of mix with 6 ounces of boiling water for each cup. Stir. Makes 16 servings.
Spread rounds with ketchup or sauce and top with pepperoni slices. Sprinkle with cheese and bake on cookie sheet 3 to 5 minutes at 400°.
In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. Spread the beans into the bottom of a 9 x 13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes and green onions on top. You can serve this dish immediately, or refrigerate it overnight and serve cold. I think it tastes better at room temperature.
Spray 6-cup casserole with nonstick spray, add squash, stir in 2 tablespoons butter, 1/4 cup pecans, the sugar substitute, salt and nutmeg. Sprinkle with remaining pecans. Dot with diet margarine. Bake at 350° for 20 to 30 minutes. Serves 6. Each serving amount: One portion equals 1 vegetable and 1 fat. Cholesterol 0, carbohydrate 7 g, fat 5 g. calories 68, protein 2 g, fiber 3 g and sodium 786 mg.
Put washed cucumbers in jars with dill and garlic cloves. Pour hot liquid, consisting of the vinegar, water and canning salt over the cucumbers that have been packed in jars. Seal jars and set out in sun for 5 days. Makes 8 quarts.
Mix in blender, adding honey, vinegar, lemon juice, mustard, oil, poppy seed, salt and onion if desired. Blend until oil disappears.
Use fresh or frozen. Slice if fresh. Dip in water; then coat real good with House-Awtrey seafood breader mix. Drop in hot grease and deep-fry until golden brown.
For spaghetti or lasagna, add 1/2 teaspoon oregano and 1/2 teaspoon garlic powder.
In large heavy pot, over medium-high heat, bring broth, carrots, onions, celery and parsley to a boil. Cover; reduce heat and simmer until vegetables are tender, about 30 minutes. Cool slightly. In blender container or food processor, blend mixture in batches until smooth; set aside. In same saucepan, melt margarine; blend in flour. Stir in carrot mixture and milk. Cook, stirring occasionally until heated through. Garnish with additional parsley, if desired.
Rub broilers with salt, pepper and butter and roast about 30 minutes	at 350°. Fry peanuts in olive oil; combine oil and peanuts with consomme and sherry. Whirl in an electric blender. Pour sauce over broilers and continue roasting, covered, for 30 more minutes. Serves 4.
Syrup: Combine 1 quart water, sugar, cinnamon sticks, whole cloves and allspice. Boil rapidly for at least 10 minutes.
Use 1/2 teaspoon oil and brown the turkey. Crumble turkey and add onion. Sprinkle mixture with 1 tablespoon flour and stir quickly to combine. Stir in tomato sauce. Add bell pepper, basil, fennel seed and oregano. Bring to boil. Cook 1 minute. Preheat oven to 425°. Spray 9 x 5 x 3-inch loaf pan with nonstick cooking spray and transfer turkey mixture to pan. Sprinkle with Mozzarella cheese. In small bowl, mix egg and remaining flour and oil along with the milk and salt. Beat until smooth. Pour batter over turkey loaf and sprinkle with Parmesan cheese. Bake until loaf is puffed and golden, about 25 to 30 minutes.
Combine first 7 ingredients; set aside. Combine sugar, vinegar and oil. Bring to a boil over medium heat; stir often. Reduce heat and simmer until sugar dissolves. Cool. Pour mixture over vegetables and refrigerate at least 4 hours or overnight. Yield: 10 to 12 servings.
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like). Cover pan tightly, simmer over lowest heat 15 to 30 minutes. Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
Combine jello and water. Stir to dissolve. Add strawberries and pineapple (including juice) to jello. Place 1/2 of mixture into a 9 x 9-inch pan. Place in freezer until set. Spread sour cream on top of set jello. Add remaining jello mixture. Chill.
Brown ground beef with onion and oregano. Drain fat from meat. Add sauce, paste and water. Cover and simmer 15 minutes. Cook noodles; drain. Layer in lasagna pan noodles, sauce and shredded cheese. Repeat, ending with cheese (3 layers). Bake at 350° for 15 to 20 minutes, until cheese melts and starts to bubble. Remove from oven and let set for a while before cutting.
Drain pineapple and add pineapple liquid to boiling water. Dissolve jello and add ice cubes to chill. When jello has thickened, gradually add Cool Whip until smooth. Stir in oranges, pineapple, marshmallows and coconut. Spoon into 6-cup mold. Refrigerate 4 hours. Unmold.
Add all ingredients and boil chicken for 1/2 hour in large pan. Soak over night. At 400 for 15 minutes.
Cook spaghetti according to package directions. Meanwhile, in 1-quart saucepan, combine water, peanut butter, soy sauce and crushed red pepper. Over medium heat, heat to boiling, stirring constantly. Add snow peas; cook 1 minute or until sauce is smooth and snow peas are tender-crisp, stirring constantly.
Mix ingredients and chill; preheat oven to 350°. Bake 8 minutes. You can roll these up, freeze and bake later.
Brown chicken breasts in olive oil and butter. Remove from pan. Put in casserole dish. Place fresh basil leaves on top of breasts, salt and pepper to taste. Bake at 350° for 25 minutes. Serves 4.
Cook pasta al dente. In a large frying pan; saute garlic in olive oil. Add parsley. Add cooked pasta to frying pan; immediately, while pasta is still hot, toss thoroughly. Add salt and pepper to taste. Garnish with a few basil leaves. Serve with grated cheese and a glass of white wine.
Cook strawberries, sugar and cornstarch until thickened. Then add strawberry Jell-O. Cool. Put in baked pie shell. Cover with whipped cream or Cool Whip.
Pour apples into bottom of a pan. Mix the other ingredients together (easier to use your hands) and press mixture on top of apples. Pour 1/4 cup whipping cream or milk on top. Bake at 350° for 30 minutes.
Prepare lasagna according to package directions; drain and set in cold water. In large pot, combine Italian sausage, ground beef, onions and garlic. Cook until sausage is no longer pink and onions are tender; drain. Stir in the next 7 ingredients. Bring to a boil; reduce heat and simmer for 20 minutes.
Mix all ingredients and pour into unbaked pie shell. Add topping and bake at 350° until crust is brown.
Combine water, onion, orange juice, ketchup, garlic, cinnamon, Tabasco sauce and salt and mix well. Place chicken in large shallow baking dish. Pour marinade mix over chicken. Cover. Chill for 4 to 6 hours. Turn chicken occasionally. Remove chicken from marinade. Grill chicken until tender and juicy. Baste while grilling.
Mix sugar, corn syrup and butter in saucepan and bring to a boil over high heat, stirring. Remove from heat and add peanut butter and stir until smooth. Stir in cereal and mix well. Spread mixture on a buttered cookie sheet and set aside to cool. Melt chocolate chips and butterscotch chips together and stir until smooth. Spread over top of cookies. Let sit until chocolate is set.
Combine all ingredients in a large casserole dish. Bake at 350° for 1 hour.
Dissolve yeast in 2 cups lukewarm water. Melt butter; cream sugar and 3/4 cup butter in a large bowl. Add beaten egg, then add dissolved yeast to creamed mixture. Add flour and mix well.
Cream the shortening and sugar. Add egg and beat well. Add flavorings, soda and salt. Mix well. Add flour and stir until well mixed. Cover and chill in refrigerator at least 1 hour. On lightly floured surface, roll out and cut with cookie cutter. Bake on an ungreased cookie sheet in a 350° oven for approximately 8 minutes. Buttercream Icing goes well on top (just powdered sugar, vanilla and butter, creamed together).
In a large skillet, cook onions and green pepper in hot oil until tender, but not brown. Add beef; brown lightly and drain off grease. Add rest of ingredients. Simmer, uncovered, for 1 hour, stirring occasionally. Serve on corn chips; top with cheese.
Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir in sugar mixture. Cook and stir in top of double boiler over boiling water until mixture coats the spoon. Remove from heat; add vanilla.
Cook sausage until done; drain and crumble. Mix cheese and sausage and sprinkle in shell. Lightly beat eggs; blend in milk. Pour over sausage and cheese.
Split buns, fill with mixture and wrap in aluminum foil. Pierce foil, heat for 30 minutes at 350° in oven.
Mix popcorn, M&M's and salted peanuts in large bowl. Melt marshmallows in oil and oleo and cook 2 minutes longer. Pour marshmallow mixture over popcorn. Mix well. Press firmly into well-greased tube pan. Let cool. Remove from pan. Serve sliced.
In 10-inch skillet over medium heat, in hot margarine, cook onion until tender, stirring often. Stir in soup, milk and pepper. Add potatoes; stir gently to coat. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes or until hot and bubbling, stirring occasionally. Sprinkle with bacon and snipped parsley. Garnish with parsley sprig, if desired.
Cream sugar and shortening. Add eggs, nutmeg, vanilla and baking powder. Mix soda with milk; add alternately with flour. Drop with soup spoon on greased cookie sheet. Bake plain or sprinkle with sugar or cinnamon-sugar mixture. Bake in 350° oven for 10 to 12 minutes. Do not overbake. Makes 5 dozen; contains 122 calories per cookie.
Mix all ingredients in a casserole dish and bake approximately 1 hour at 350°.
Mix ingredients well. Shape into a loaf. Bake at 350° until brown. Serve with white sauce or tomato sauce. Serves 4.
Peel, pit and mash avocado with lemon juice, salt and pepper in a small bowl. In a separate bowl, combine sour cream, mayonnaise and taco seasoning.
Combine brown sugar, milk and margarine. Bring to a boil; boil for 3 minutes, stirring constantly. Remove from heat; add vanilla. Cool until lukewarm. Beat until creamy and thick enough to spread.
Sift dry ingredients and cut in 2 tablespoons Crisco. Mix in sweet milk to make a soft dough. Knead well. Roll thin on floured board. Cut into strips. Put in pan to dry for about 3 hours. Drop piece by piece into boiling chicken broth. Cook about 20 minutes.
Mix together hamburg and rice. Boil cabbage until leaves fall off; wrap hamburg and rice mixture in cabbage leaves and put in baking dish. Pour tomato sauce over top and pepper to taste. Bake at 350° for 45 minutes to 1 hour.
Add the ingredients that you have placed in the refrigerator to the contents in your large mixing bowl. Pour into sheet pan. Bake at 350° for 23 minutes.
Spread sour cream in 9 x 13-inch pan. Mix cut up beef, Swiss cheese and sauerkraut. Spread on top of sour cream. Put rye cubes on top and dot with margarine (if desired sprinkle caraway seed on top). Bake at 350° for 45 minutes.
Grate (very coarse slivers, 1 to 2-inches long) 5 or 6 Eastern potatoes (Idahos are very dry). Mix ingredients. Fry large tablespoon of mix in 1/8-inch corn oil or Crisco until brown on both sides (2 to 4 minutes each side). Drain on paper towel. Keep warm in 200° oven.
Prepare corn muffin mix following label directions. Spread in greased 9-inch pie pan and bake at 375° for 18 minutes.
If plain flour is used, add 1 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon soda.
Place bread crumbs, cheese, mustard, paprika and pepper in a large plastic bags. Shake to blend well. Brush chicken with mayonnaise on all sides. Add one piece at a time to crumb mixture; shake to coat well. Arrange on broiler rack so that pieces do not touch. Bake in 425° oven for 30 to 35 minutes or until golden brown and chicken is done and tender.
Combine first 4 ingredients. Dredge chicken in flour mixture. Melt oleo in heavy skillet. Add chicken and brown on both sides. Set aside. Saute carrots and onion in drippings until tender. Add rice and cook over low heat until lightly browned. Add bouillon mixture and thyme, stirring well. Arrange chicken pieces over rice. Cover and bake at 350° for 1 hour.
Cook the sugar, cornstarch and water over medium heat until thick. Remove from heat. Add gelatin. Cool. Place berries in pie shell; pour gelatin glaze over. Chill. Top with whipped cream to serve. Easy and delicious.
In a large skillet, brown beef. Drain grease. Set aside. Saute onions and green peppers. Add to beef.
Mix sugar and oil. Add well beaten eggs, vanilla and apples. Sift together flour, soda, cinnamon and salt. Add nuts to batter and bake at 350° to 400° for 45 to 60 minutes. Glaze if desired.
Add two heaping teaspoons to a mug of hot water. Stir and enjoy!
Mix well ground beef, milk, bread crumbs, 1 teaspoon salt and pepper. With wet hands, shape into 16 balls. Brown balls in skillet with shortening and sliced onion. Cover and cook over low heat for 10 minutes. Add mixture of baked beans, salt, catsup and mustard. Cover and heat.
Cream butter and sugar. Beat in eggs, one at a time. Sift dry ingredients; add to creamed mixture. Stir in buttermilk, vanilla and warm water. Bake in a lightly greased 9 x 13-inch cake pan at 350° for 45 minutes.
Line pan with pastry dough. Blend flour with 2 tablespoons sugar. Cover bottom crust with mixture. Add fresh cherries and sprinkle remaining sugar on top. Place top crust on. Crimp edges. Cut slits in top to let out steam. Bake 35 to 45 minutes at 425°.
Cook broccoli according to directions on packages; drain. Place in serving dish. Melt butter in small saucepan; stir in lime juice. Pour over broccoli spears; season with salt and pepper. Serves 16. Easy to cut in half for a smaller amount.
Mix all ingredients together and place in a greased 9 x 13-inch pan. Bake in a 350° oven for 40 to 45 minutes.