HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in 1 cup hot water. Add crushed pineapple and chill. Dissolve lemon jello in 1 cup hot water. Add 1/2 cup cold water. Chill until set. Cut in cubes.
Mix and bring to boil for about 1 minute. Add 1 spoon peanut butter and 3 cups Minute oats.
Brown rice, onion and sweet pepper in oil. Add 2 cans tomato sauce and water (but boil water first). Add salt, mustard and pepper; bring to a boil, then simmer for 5 minutes. Do not dry. Remove from heat; cover and let stand for 10 minutes.
Prepare day before: Place meat in 2 sheets of heavy-duty foil in a 9 x 13-inch pan. Sprinkle with onion soup mix and dribble 1/4 cup water over it. Seal tightly. Bake 4 hours at 300°. Let meat cool, open and transfer to refrigerator after straining juices. Skim off fat.
Prepare and measure the vegetables. Use only the white part of the onion. Slice and save the green part until later. Beat egg and egg white together. Pour egg into a nonstick skillet and cook. Remove from pan. Cool and cut into strips. Heat 1 teaspoon oil. Add garlic, celery, onion and pepper. Stir constantly for about 2 minutes. Add second teaspoon of oil, then add cooked rice. Now add the meat. Stir constantly until heated through. Stir in bean sprouts. Mix the soy sauce, lemon juice and ginger and stir into the vegetables. Place on a platter and put egg strips and green onions over over top. Serves 4.
Mix the flour, margarine and pecans. Press into 13 x 9-inch pan. Bake at 425° for 10 minutes. Make the pudding as directed; set aside. Mix the remaining ingredients and spread on crust after it cools. Then top with pudding mixture. Top with Cool Whip and more chopped nuts if desired.
Brown meat in oil. Stir in onion soup mix, water, tomato paste, tomato sauce and seasonings. Cover and simmer 30 minutes. Cook lasagna according to directions. Drain and place in cold water. Remove as needed. Place 2 tablespoons meat sauce in bottom of 12 x 8-inch baking pan, then single layer of lasagna, placed lengthwise, layer of mozzarella, layer of cottage cheese, meat sauce and Parmesan cheese. Repeat ending with sauce and Parmesan cheese. Bake in moderate oven (350°) for 30 minutes. Makes 8 to 10 servings.
Beat sweetened condensed milk and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into 1-inch balls; roll in sugar. Place on ungreased cookie sheet and flatten with fork. Bake at 375° for 6 to 8 minutes, until lightly browned. Store tightly covered.
Boil water; add wine and simmer 5 minutes. Add spices and simmer 5 more minutes. Add carrots and cook on medium heat 10 to 15 minutes (until cooked but firm). Drain and toss with melted oleo. For spicier carrots, add spice mix after draining.
Preheat oven to 400°. Grease a 12-cup muffin tin with margarine. Combine oat bran, flour, brown sugar, baking powder, salt and cinnamon; set aside. In large mixing bowl, combine apple juice, skim milk, egg whites, oil and honey. Add flour mixture, bananas and raisins. Combine until just moistened. Fill tins and bake at 400° for about 20 minutes, until golden brown and a cake tester comes out clean.
Heat oil; brown meat. Remove and drain. Add onion and pepper; cook until tender. Add pineapple, pineapple juice, water, vinegar, catsup, soy sauce, Worcestershire sauce and garlic. Blend in brown sugar and cornstarch. Bring to a boil, stirring constantly. Reduce heat; add meat. Cook, uncovered, 1 1/2 hours or until tender, stirring occasionally.
Drain pineapple. Put juice in heavy saucepan. When hot, add the flour, sugar, salt and eggs which have been beaten together. Attention, mix the dry ingredients together before adding to beaten egg. Cook and stir until thickened. Remove from heat and cool. Now mix together pineapple, orange sections, miniature marshmallows and nuts. Now mix the egg mixture with your fruit, nuts and marshmallows and fold in the whipped cream. Chill several hours before serving. Good light dessert, serve with cookies.
Mix all ingredients and pour into a tube pan. Bake one hour at 350 degrees. Pour glaze over cake while cake is still hot.
Combine first 3 ingredients. Place chicken in 9 x 12-inch pan sprayed with Pam. Pour dressing mixture over top. Cover and bake at 350° for 20 minutes. Uncover and top with pineapple slices and bake 20 to 30 minutes.
Melt butter, paraffin, add syrup, sugar and peanuts. Cook until turns a little brown (around 15 to 20 minutes on medium heat). Put in baking soda, remove from heat and make sure you stir the soda in real good. Pour in buttered, non-stick pan. After cools, break up in pieces.
Brown meat slowly and add garlic, 1 tablespoon parsley, basil, 1 1/2 teaspoon salt, tomatoes and paste and simmer for 45 minutes to 1 hour or until thick. Cook lasagna noodles until tender, drain and rinse in cold water. Combine Ricotta cheese, eggs, remaining salt, pepper, parsley and 1/2 cup Parmesan cheese. Place half the noodles in a 13 x 7-inch baking dish. Spread 1/2 cheese mixture over noodles. Spread 1/2 Mozzarella cheese over cheese mixture and cover with 1/2 meat sauce. Repeat layers and garnish with remaining Parmesan cheese. Bake for 30 minutes at 370°.
Mix all ingredients with mixer. Preheat preferably 2 frying pans with dash of margarine in each. Have plenty of ventilation as it may get smoky. Pour batter in frying pan and tilt pan until you obtain a thin layer covering. Cook quickly at medium temperature. Store in warm pan in oven until all done. Serve with your choice of toppings.
Mix all ingredients together, adding apples last. Mix well. Bake in greased and floured pan for 1 hour at 350°.
In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat 4 minutes, then mix in 2 cups chocolate chips.
Make crust of pretzels, margarine (melted) and 1/2 cup sugar. Place in 13 1/2 x 9-inch dish. Bake at 350° for 10 minutes. Cool.
Dissolve gelatin in water. Add ingredients except sour cream. Mix well. Pour half of gelatin mixture into a 12 x 8 x 2-inch dish. Chill until firm. Spread sour cream evenly over mixture. Cover with remaining gelatin mixture. Chill until firm.
Soften butter and cream cheese. Cream the butter and cheese together, gradually adding sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, flour and salt. Beat until well mixed. Pour batter in a greased and floured 10-inch tube pan or 2 loaf pans. Bake at 325° for 1 1/2 hours. Cool in pan 10 minutes. Remove from pan and cool on rack.
In 2-quart saucepan, over medium heat, heat soup, ham, parsley and half and half until hot, stirring frequently. Stir in cheese until melted. Serve over hot, cooked pasta. Makes about 2 cups, 4 servings.
Brown meat and drain well. Add all seasonings. Add cheese to meat mixture and stir until melted. Place rye bread on baking sheet and spread mixture on bread slices. Place under the broiler until the bread is lightly toasted and meat mixture bubbles. These may be frozen before broiling for later use. Freeze on a cookie sheet, then store in a freezer bag. Makes about 75.
Preheat oven to 400°. In small bowl, blend mayonnaise and Cajun seasoning. Coat chicken with mayonnaise mixture, then with bread crumbs. On baking sheet, arrange chicken. Bake chicken 20 minutes or until chicken is golden brown and thoroughly cooked.
Pour lemon juice over apples. Add pineapple tidbits, grapes, marshmallows and walnuts.
Cook chopped broccoli in boiling water 3 minutes or until crisp-tender. Drain and plunge into cold water; drain again. Set aside. Melt 1 tablespoon plus 1 teaspoon margarine in a medium saucepan over medium heat; add onion and saute 3 minutes or until tender. Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook additional 2 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in pepper. Combine broccoli, milk mixture, rice, cheese and mayonnaise in bowl; stir well. Spoon into a shallow 2-quart casserole coated with cooking spray. Melt remaining teaspoon margarine; combine with melba toast crumbs and sprinkle over broccoli mixture. Bake at 350° for 25 minutes or until thoroughly heated. Yield: 8 servings (about 170 calories per 1/2 cup serving).
Sprinkle chicken with salt and pepper to taste. Place in crock-pot. Combine the rest of the ingredients, except honey and pour over chicken. Cover and cook on low for 3 to 4 hours, until chicken is brown and tender. Remove chicken from pot and arrange on broiler pan. Brush with honey. Broil until golden brown, brushing with honey several times. Makes 6 to 8 servings.
In a mixing bowl, combine cream cheese, onion, Worcestershire sauce and garlic powder. Mix well. Stir in shrimp, breaking up shrimp lightly. Form mixture into a ball. Refrigerate, covered, until ready to serve.
Thaw fish; place in buttered baking dish. Pour undiluted soup over fish; sprinkle with Parmesan cheese. Bake at 350° for 30 to 45 minutes, or until fish is done.
Mix all but Cool Whip in a pan until thick on medium/high heat. Remove from heat and cool. Add Cool Whip. Serve with fresh fruit.
Put condensed milk (in the can) in a saucepan and cover with water. Boil slowly for 1 hour. Allow can to cool thoroughly or it will explode. Line bottom of pie shell with bananas. Pour cooled condensed milk over bananas. Cover with Cool Whip and sprinkle with pecans. You can store the cooked cans of condensed milk in your refrigerator for 6 months.
In small saucepan bring sugar and water to boil, stirring until sugar is dissolved. Remove from heat, add chocolate chips, stirring with a fork until chips are melted and mixture is smooth. Cool to desired consistency, drizzle over cake. Use immediately, about 2/3 cup glaze.
Thaw frozen strawberries and then add instant vanilla pudding and strawberry jello. Stir until mixed and then fold in marshmallows and whipped topping.	Refrigerate for 2 hours before serving.
Add all to meat mixture and simmer 1 hour. (Also good with cooked, cubed pork.) * This recipe was used for great sandwiches at the Eldorado Ice Cream Factory.
Put apple pie filling in bottom of 9 x 13-inch pan. Sprinkle cake mix over the filling. Drizzle butter over cake mix, then sprinkle over the nuts.
Combine all ingredients except pork. Rub into pork loin and marinate 3 to 4 hours. Roast in a 350° oven on rack for 25 minutes. Turn and bake 25 minutes more. Serve with hot mustard and sesame seed.
Put flour and milk in saucepan and cook until thickened. Set aside and let cool. Cream together white sugar and shortening; add vanilla and beat well again. Add to flour and milk mixture. Beat until cool. Add coconut, if desired.
Mix dry ingredients together in large bowl. Add milk, molasses, melted shortening and raisins; let stand 20 minutes so oatmeal will absorb some liquid. Put in greased bread loaf pan. Bake at 350° for about 1 hour.
Beat eggs, sugar, flour, milk and yeast. Add corn and stir. Lay butter	pats on top and bake at 350° for approximately 1 hour.
Mix strawberries, mandarins, kumquats, lemon juice and ginger. In a cup, combine the liqueur and water. Heat oil to the smoking point in a wok; add the strawberry mixture and stir-fry for 2 minutes. Pour into a bowl, stir in the liqueur mixture. Serve as dessert or side dish with curry. Serves 4.
Slice beef into very thin strips. Mix cornstarch, broth, soy, sugar, and garlic. Stir-fry beef in non-stick skillet until browned and juices evaporate. Add broccoli and cornstarch mixture. Cook and stir until mixture boils and thickens.
Put sliced frozen banana in blender; add strawberries and blend. Add other ingredients until smooth. This is an excellent after school treat, and the best way to use "old bananas". If bananas become too ripe to eat fresh, just freeze them in the peel. The peel will turn black, but just peel and use!
Put corn in large pan. Boil sugar, oleo, syrup, salt and vanilla together for 5 minutes; add soda. Stir quickly; pour over popcorn and stir to coat. Put on 2 large cookie sheets and bake in a 250° oven for 35 minutes. Stir often while baking. You may add peanuts, pecans or walnuts, if you like. Preheat nuts in oven while popping corn and cooking syrup, especially if you are keeping nuts in the freezer.
In a 3-quart saucepan, add duck, trimmings, peppercorns, garlic and enough water to completely cover. Bring to a boil; cover, lower heat and simmer 3 hours. Remove duck. Strain broth and set aside.
Mix together. Do not beat. Bake in greased, floured tube or Bundt pan 1 hour at 350°.
Cut pork into cubes and marinate in the next 3 ingredients for 10 minutes. Dip in cornstarch, then deep fry until golden brown.
Boil the butter and sugar together for 3 minutes. Add the nuts. Pour over crackers.
In a large skillet, saute chicken, mushrooms and onions in oil until chicken is lightly browned on all sides. Stir in flour, broth and curry powder (optional). Add parsley, then pour in milk and water. Simmer, stirring constantly, for 3 minutes, or until chicken pieces are tender.
Preheat oven. Make cake mix according to directions. However, substitute liquid for oranges and liquid. Bake cake.
Place butter in a 12 x 8 x 2-inch baking dish. Microwave on High for 50 seconds or until butter melts. Stir in lemon juice, honey and cinnamon. Place apple slices in butter mixture, turning to coat both sides. Cover with heavy-duty plastic wrap. Microwave on High for 5 to 6 minutes or until apples are tender, giving dish a half-turn after 2 minutes. Let stand 2 minutes before serving. Yield: 6 to 8 servings.
Heat oven to 350°. Grease a 13 x 9-inch pan. Sprinkle marshmallows over bottom of pan. Combine thawed strawberries and jello; set aside. Blend cake mix, water, oil and eggs. Beat 2 minutes at highest speed. Pour batter in pan over marshmallows. Spoon strawberries evenly over batter. Bake for 35 to 45 minutes. Cool.
In large bowl, combine mayonnaise, mustard, tarragon, salt and pepper. Add seashells, green beans, tuna and onion; toss gently to coat. Cover; chill to blend flavors.
Microwave onion and butter for 2 min. Mix all ingredients, hash browns last. Put into a 9x12 pan.
Drain pineapple and mix cheese into this. Mix sugar and flour and coat chunks. Put into a 9 x 13-inch baking dish. Top with Ritz crackers and drizzle butter over this. Bake at 350° for 30 to 35 minutes.
In a large pot brown meat with onion. Cook until onion is tender. Drain. Salt and pepper to taste, if desired. Stir in remaining ingredients. Bring to boil and reduce heat. Cover and simmer 15 minutes or until noodles are tender. Serves 8.
Place 2 1/2 c. flour and salt in a large mixing bowl. Cut small teaspoon sized pieces of lard into the flour, about 5 pieces at a time, with a hand pastry cutter or fork. When all the lard is worked into flour, should have a crumble like look, start adding cold water, 2 tablespoons at a time, until flour mixture pulls away from sides of the bowl. Separate dough into 2 equal parts, cover, and refrigerate while preparing apples.
Melt butter and stir in sugar while butter is warm. After sugar melts, stir in sour cream and mix until dip is all the same color. Dip your apple and enjoy!
Combine all ingredients into large mixing bowl; mix with wooden spoon. Do not use mixer. Put batter in a greased spring form pan and bake on the bottom shelf of oven at 350° for 1 hour and 20 minutes or bake for 60 minutes in 9 x 13-inch, greased pan. Cool and refrigerate overnight. Frost next day.
Put Jell-O and undrained pineapple in a pan and heat. Do not boil. Remove from heat and add buttermilk, pecans and Cool Whip. Mix well. Put in a 9 x 13-inch pan and refrigerate.
Mix all ingredients well. Drop by spoon on cookie sheet. Bake at 350° for 15 minutes.
Preheat oven to 350°. Place 1 tortilla in 9-inch pie plate sprayed with nonstick cooking spray. Spray tortilla and sprinkle with Molly McButter. Repeat with second tortilla. Using another 9-inch pie plate, spray outside bottom and place on top of tortillas. This helps press and form pie crust. Bake crust with pie plate on top at 350° for 7 minutes. Cool slightly while preparing filling.
Mix together. Bake at 350° for 25 minutes in rectangle pan. Cut into bars.
Separate crescent rolls into 8 triangles. Place triangles with points toward center in greased 12-inch pizza pan. Press to form a crust; seal perforations. Spoon sausage over dough; sprinkle with cheese. Combine eggs, milk, salt and pepper; pour over sausage. Top with mushrooms, green peppers and onions. Bake for 20 minutes at 375° (don't let crust get too brown). This is good served with picante sauce.
Drain pineapple; soften gelatin in syrup. Add jelly and dash of salt. Heat mixture and stir until gelatin is dissolved and jelly is melted. Stir in pineapple. Chill until mixture is thick and syrupy. Whip cream with sugar. Fold in thickened gelatin and tint with food coloring. Spoon into 8 1/2 x 4 1/2 x 2 1/2-inch dish and freeze until firm.
Cream first 6 ingredients with mixer. Drop by teaspoonful into center of wonton. Seal edges with egg whites and roll all corners to center. Freeze for at least an hour for best results. Deep fry.
Cream shortening and sugar together. Add almonds with salt to the creamed mixture. Work in the flour. Chill dough thoroughly. Pinch off pieces of dough and roll in the palm of your hands, then pull ends around to form crescents. Bake on ungreased cookie sheet 15 minutes in slow oven at 325°. Let them cool a minute on the pans to crisp up. While still warm, lift off pans and roll in sifted confectioners sugar and cool on racks. This makes about 30 cookies.
Combine chopped meat, rice, salt and pepper. Form into small balls about 1 1/2-inches in diameter. Place in baking dish. In a skillet, brown onion and green pepper in shortening. Add tomato juice, nutmeg and salt and pepper to taste. Pour over meat balls. Cover baking dish. Bake in moderate oven at 350° for about 1 hour or until rice is very tender. Makes 8 porcupines.
Mix all of the ingredients together. Put into a loaf pan. Bake at 350° for 1 hour. Preheat oven and keep the juices drained.
Add ingredients together. Bake for 45 minutes to 1 hour in oven at 350°.
Braise beef cubes until just tender. Add water, celery and remaining ingredients, except cornstarch. Cook 20 minutes. Thicken with cornstarch. Serve over steamed rice and top with chow mein noodles.
In a small bowl, combine the first 3 ingredients until smooth. Refrigerate until serving time. Serve with fresh fruit.
Boil oleo, milk, sugar, cocoa for 2 minutes; remove from heat and stir in oatmeal, peanut butter, vanilla. Drop on wax paper. Yields approximately 3 dozen. Before you start measure the oatmeal and peanut butter and place wax paper as these set up fast.
Cook deer roast, soup and soup mix in crock-pot until meat comes apart. Cook rice according to box recipe. Serve meat over rice.
Beat cake mix, 2 eggs and margarine; mixture will be stiff. Spread into greased 9 x 13-inch pan. Beat sugar, cream cheese and other 2 eggs. Put on top of mixture. Bake at 350° for 30 to 35 minutes until golden brown. Does not need icing.
Fold dry pudding into whipped topping; fold in remaining ingredients. Refrigerate overnight for best flavor.
Mix coconut and pecans; sprinkle in bottom of a greased and floured 9 x 13-inch pan. Make cake following package directions and pour over the coconut and pecan mixture. Mix vanilla, cream cheese and sugar. Pour into the pan over cake mixture. Cut up stick of oleo and put on top of the cheese-sugar mixture. Cook at 350° for 45 to 60 minutes. Cake will crack when done.
Dissolve yeast in milk. Add other ingredients. Use enough of the flour to make soft dough. Let rise nearly double. Then use.
Cream sugar and shortening; add egg and beat well. Mix flour, salt and soda together and add alternately to creamed mixture with milk. Stir in rhubarb. Pour into 9 x 13-inch greased and floured cake pan.
Cream together margarine or butter and sugar. Add flour, baking powder, baking soda, Rice Krispies and pecans. Mix all together. Make into small balls. Press down. Bake at 375° for 8 to 10 minutes.
Cook asparagus in a bit of water until soft. In one tablespoon of olive oil, toast the pine nuts. In food processor, put the pine nuts with the olive oil. Add basil, rest of the olive oil, Parmesan, aspatita and salt. Blend until well mixed. Take asparagus from pot and drain. Do not overcook. Put pita breads on cookie sheet. Pour sauce over each pita bread, spreading evenly, leaving a border. Top each bread with a few asparagus pieces. Sprinkle each with bell pepper. Top with Mozzarella then Parmesan. Bake in 350° oven for a few minutes.
Cream together margarine, sugar, vanilla and lemon flavorings. Add eggs one at a time, beating well after each addition. Sift together the flour, salt, baking soda and cream of tartar. Combine preserves, sour cream and pecans. Add alternately with dry ingredients and beat thoroughly. Pour batter into well-greased and floured 5 x 15-inch loaf pan. Bake at 325° for 1 1/2 hours. Bake 1 hour and 15 minutes in smaller loaf pan.
Chop everything up; mix into sour cream, cream cheese and milk and mix well. Bake at 350° for 30 minutes or until edges turn brown.
Crush cookies and mix with melted butter. Pat 3/4 of the mixture into bottom of 9 x 13-inch pan. Mix pudding with milk, add cream cheese and mix well. Pour this mixture over cookies. Top with Cool Whip and sprinkle rest of cooked mixture over Cool Whip. Refrigerate for at least 1 hour.
Blend all ingredients together in blender on high. Speed until ice is crushed and mixture is thick. Serve immediately. Yield: 1 serving.
Line 9 x 5-inch loaf pan with foil extending 1 inch beyond sides. Line bottom and sides of loaf pan with ladyfingers (18). In large bowl, combine milk, lemon and food coloring, if desired; mix well. In small mixer bowl, beat egg whites with cream of tartar until stiff but not dry. Fold into condensed milk mixture. Fold in whipped cream. Pour into prepared pan. Cover filling with remaining 6 ladyfingers. Cover and chill for 4 hours. Invert onto serving platter; peel off foil. Serve. Makes 6 to 8 servings.
Cut chicken tenderloins into bite-size pieces. Brown in skillet. Add seasoning, then 2 jars alfredo. Boil noodles as directed. Drain. Pour sauce over noodles and serve. Add garlic bread and salad.
Pour butter into a 9 x 13 pan. Set aside. In a mixing bowl, combine brown sugar, flour, eggs, vanilla, baking soda and salt. Mix well. Stir in pecans. Spread over butter. Bake 350° for 30-35 minutes. Remove from oven. Immediately dust with confectioners sugar. Cool before cutting.
Combine all ingredients and mix well. Pour into an ungreased 9 x 13-inch baking pan. Bake 35 minutes in preheated oven at 350°. Remove from oven. Pour icing over cake; sprinkle with coconut (and nuts if desired) while cake is warm.
Fry bacon over high heat. Remove bacon and reserve bacon grease. Saute onion in grease until tender. Add sugar, flour, salt and pepper. Stir until smooth. Gradually add water and vinegar. Cook over medium heat until thickened. Add to potatoes and bacon. Serve warm.
Sift flour, salt, soda and sugar together. Add eggs and fruit. Mix well for 30 or 40 minutes. Bake in a 350° oven for 30 to 40 minutes. Test with toothpick.
Cook pie shell halfway. Layer sliced tomatoes and sprinkle with basil, thyme, salt and pepper. Top with dash of cayenne pepper. Spread mayonnaise over top and sprinkle cheese on top. Bake at 350° for 30 minutes. Cool 15 minutes before serving. Great hot or cold.
Cream sugar and butter. Stir in molasses and beat in eggs. Sift dry ingredients together. Beat them into first mixture, then slowly add boiling water. Beat thoroughly. Fold in berries. Pour into greased, floured 9-inch pan and bake at 350° for 40 minutes. Serve hot with sauce.
Peel and pit avocados and cut into pieces. Put flesh of avocados into container of blender or food processor. Add a little chicken broth to aid processing. When very smooth, pour and scrape avocado into a bowl. Add chicken broth, sour cream and seasonings; blend well. May be strained through a fine sieve for an even smoother soup. Chill thoroughly.
Mix all together. This may be fried or baked at 350° for about 1 hour or until set.
Mix sour cream and taco seasoning. Spread in 9 x 9-inch pan. Top with remaining ingredients. Serve with taco chips.