HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break cake into crumbs in large mixing bowl. Dissolve Jell-O in 2 cups boiling water and place frozen strawberries in Jell-O. Put in refrigerator until it's at the jellied stage. Mix in bowl with whipped cream. Place in pan greased with oil (Wesson) for 24 hours.
Mix the cream of mushroom soup with the milk, salt and pepper. Add the ham, potatoes and onions to the soup mixture. Stir together well and spoon into a greased 13 x 9-inch baking dish or casserole. Cover and bake in a 375° oven for 50 to 55 minutes or until potatoes are tender.
Combine all chopped vegetables in large bowl. Set aside. Cook the sugar, oil, vinegar, celery seed and salt until mixture boils. Pour over cabbage mixture, cover tightly and store in refrigerator for three days before serving. Will keep one month in refrigerator.
Cook 65 minutes in Bundt pan at 350°. Grease and flour pan well. Wait a long time until cool.
Grind all vegetables. Mix and boil 2 minutes. Add vegetables and boil until changes color. Can in approximately 8 pints.
Crumble and brown sausage in skillet; drain well. Butter bottom of 13 x 9 x 2-inch pan and line with biscuits, firmly pressing to seal. Sprinkle with sausage and cheese. Combine remaining ingredients, beat well and pour over sausage and cheese. Bake at 425° for 15 to 30 minutes. Let stand for 5 minutes. Cut into squares and serve.
Beat cheese, sugar and milk until well blended and smooth. Fold in whipped topping and vanilla. Store in refrigerator. Use to dip cookies, cake cubes, fresh fruit, pretzel sticks, etc. Makes 2 cups.
Cut bread dough into 12 pieces. Place in bundt pan sprayed with Pam. Place remaining ingredients on dough in order given. Let stand overnight on counter to raise. Then bake at 350° for 30 minutes. Turn upside-down on serving plate as soon as it comes from the oven.
Mix dry ingredients. Add water and cook until thickened. Add butter and vanilla. Spread on cake while hot. Frosts an 8 or 9-inch cake.
Cream the butter and sugar and add beaten eggs, flour, salt, vanilla and Karo syrup. Stir well. Place pecans in the bottoms of the pie shells and pour the mixture over, dividing evenly. Bake until firm 30 to 45 minutes at 350°.
Spray skillet with nonstick cooking spray. Heat over medium-high heat about 30 seconds. Add ground turkey, bell pepper and onion; cook about 3 to 5 minutes, stirring until turkey is lightly browned. Add 1/4 cup water, garlic powder, oregano and pepper. Cook 3 to 5 minutes, or until water is absorbed. In a small bowl, blend yogurt and lemon juice. Fill each pocket bread half with meat mixture. Add yogurt mixture. Yields 5 servings.
Beat all ingredients (except chocolate bits and nuts) very well; it will be very thin. Pour into ungreased 9 x 13-inch pan. Sprinkle chocolate bits and chopped nuts over batter. Bake at 350° for 30 minutes. Let cool for 35 to 40 minutes in pan.
Combine all ingredients, except powdered sugar; mix well. Roll into balls, then press with floured fork to flatten. (Cookies do not increase in size during baking time.) Bake at 325° for 25 minutes or light brown. Cool slightly and roll in powdered sugar. "A Christmas favorite at our house."
Grind pepper and onion. Cook meat, onion, pepper and Minute rice in frying pan about 5 minutes. Add tomato juice. Pour into buttered casserole dish. Cover with layer of cheese and buttered bread crumbs. Bake 40 minutes at 350°.
Stir all together. Do not beat. Pour into the pie shells and chill until ready to serve.
Grind onion and bread together, then put oatmeal through grinder. Mix all ingredients together. Put in a loaf pan (pyrex works best). Bake at 400 degrees for 1 hour and 15 minutes. Best if mixed up ahead of time and refrigerated 24 hours before baking.
Cook raisins in 1 3/4 cups water for 5 minutes. In 1/4 cup water, mix brown sugar and cloves. Combine this mixture with the raisins and cornstarch. Cook until thick. Pour into 2 small or 1 large pie shell and bake at 350° until crust is brown.
Wash rice and spread in bottom of casserole. Brown pork chops and place on top of rice. Mix soup mix, water and bouillon. Pour over rice. Bake, covered, 40 minutes at 350°.
Combine all ingredients. Put into buttered shallow baking dish. Bake at 350° for 40 minutes. Serves 10 to 12.
Pat out the cookie dough on greased cookie sheet and bake according to instructions on package. Cool. Mix the cream cheese and 1 cup sugar and spread over cookie crust. Cover with glaze made from 1 cup sugar and cornstarch. Cook until thick, then add 3 tablespoons strawberry Jell-O. Stir until dissolved. Slice the bananas over the cream cheese. Cover the bananas with the glaze. Add the peaches, strawberries, pineapple and blueberries. Chill and slice.
Mix cake mix according to package directions. Pour half the batter into a 13 x 9-inch pan. Bake at 350° for 20 minutes. While cake is baking, mix the caramels, margarine and milk. Melt over low heat. Pour caramel mixture over cake layer. Sprinkle with peanuts and chocolate chips. Spread remaining batter over cake and bake 20 to 30 minutes at 350°.
Put orange juice concentrate into bowl. Measure 5 cups ginger ale into bowl. Add sherbet. Slice 3 slices from the center of a fresh orange. Use with cherries to garnish punch.
Shred yams into one gallon water with salt added. Combine sugar, syrup and 1/4 cup water in heavy saucepan. Cook until it forms like syrup. Drain potatoes. Place in heat resistant 12 x 6 x 13-inch glass baking dish. Pour pineapple juice over potatoes, then the cooked syrup. Dot with butter. Bake, uncovered, at 350° for about 35 minutes or until potatoes are translucent.
Heat 1 cup of juice with red hots. Stir until dissolved. Combine rest of juice and sugar. Add cooled red hot mixture and chill. Add ginger ale just before serving.
Mix dry ingredients in large bowl. Make well and add milk, oil and eggs. Beat well by hand. Add raisins, cover and let stand in refrigerator overnight. Fill muffin tins 2/3 full and bake at 375° for 20 to 25 minutes. Can keep batter in refrigerator up to 6 days.
Brown meat in cast-iron pot; drain off liquid (fat) and discard. Mix all other ingredients in another pot, then add to meat pot and simmer for 4 hours. Add beans just prior to final heating and serving.
Combine all ingredients, adding hot milk last. Pour into well-greased 6 x 12-inch baking dish. Bake 1 hour in a 350° oven. Serve hot. Yields 8 servings.
Braise roast in Crisco in iron skillet. Add 2 tablespoons water after beef roast is braised. Remove roast before making brown gravy from water and brownings left in the skillet. Put 4 cups water in Dutch oven on top of stove. Pour gravy from water and beef brownings. Put in potatoes and carrots and cook low on top of stove. Put in pickle juice to tender.
Pour boiling water over Crisco and set aside to melt. Pour warm water over the yeast and let dissolve. Beat eggs with fork and add to cooled waters. Add sugar, salt and flour; mix well. Cover in large bowl to rise overnight. Roll out on floured surface and cut with biscuit cutter. Dip in melted margarine and stack in 2 Bundt pans. Let rise until double in bulk. Bake until brown at 400° for approximately 25 to 30 minutes.
Heat oven to 350°. Spread coconut in a rimmed baking sheet. Bake (toss twice) 10 to 15 minutes, until toasted. Let cool. Mix pudding and 1 1/2 cups toasted coconut in a bowl; spread evenly in crust. Cover with reserved lid and chill 1 hour or up to 2 days.
Pie Crust: Combine graham crackers (crumbs) and 1/4 cup sugar. Mix in melted butter. Press firmly on bottom of pie pan. Chill 1 hour before filling.
Brown onion, garlic and ground beef. Drain off grease. Add soup, beans and chili seasoning. Cover and simmer. Stir occasionally. Cook for 30 minutes. Serves 6 to 8 people.
Melt 1/2 cup shortening; add 1/4 cup water and toss with flour. Bake at 450° for 10 to 12 minutes.
Mix the first 4 ingredients in a square dish; press evenly. Microwave on High for 3 to 4 minutes, until bubbly. Let stand to cool. In glass measuring cup, melt chocolate and peanut butter; spread on top.
Mix dressing according to package directions, except add 1/4 cup water, instead of only 2 tablespoons. Get charcoal ready to medium-high heat. Put 1 whole head of garlic into fire. Brown chicken on outside, then wrap in heavy-duty foil after pouring dressing over chicken. Continue cooking until chicken is well done. After fully cooked, poke holes in bottom of foil and let drain.
Beat eggs. Add sugar, meal and milk. Put margarine on top of corn. Cook at 350° for about 1 hour.
Cream together butter and sugar. Add eggs, one at a time and beat well. Sift together mace, salt and flour. Mix cream mixture together with milk and vanilla. Alternately add flour mixture to cream/milk mixture. Cook at 325° for 1 hour and 15 minutes. Do not open oven for entire time.
Brown meat, then mix ingredients. Place sauce on rye bread. Freeze. Set oven for 400°; bake straight from the freezer for 15 minutes.
Place croutons in 9 x 13 inch greased dish. Top with cheese and browned sausage. Beat eggs with mustard and 2 1/2 cup milk. Pour over and refrigerate overnight.
Grind cranberries and orange. Add sugar. Great with chicken, turkey, pork, etc.
Remove skins from tomatoes by placing them, one at a time, in boiling water to cover for about 30 to 35 seconds. (The skin will peel off easily.) Slice the tomatoes about 1/2-inch thick. Place tomatoes in a deep bowl. In a jar, combine the remaining ingredients. Shake well and pour dressing over the tomatoes. Cover and chill about 5 or 6 hours, spooning dressing over the tomatoes occasionally. At serving time, drain off dressing and snip more parsley over tomatoes for garnish. Sliced cucumbers are good with the tomatoes. Serves 6. Must do ahead.
Preheat oven to 350°. Cream the sugar, salt and butter thoroughly. Beat egg, lemon rind and vanilla into creamed mixture until light and fluffy. Sift together flour and baking powder. Stir into creamed mixture gradually. Roll a small amount of dough at a time into 1/8-inch thick. Put on floured board. Cut dough with floured cookie cutters. Transfer cookies to ungreased cookie sheets. Brush cookie tops with egg whites and decorate with toppings. Bake at 350° for 8 to 12 minutes or until edges are brown. Makes about 3 dozen cookies.
In a large nonstick skillet, heat the oil over medium heat until hot. Cook and stir the pepper strips and onion wedges 3 to 4 minutes or until tender. Reduce heat to medium-low; add cooked meatballs and spaghetti sauce. Cover and cook 5 to 6 minutes to heat through, stirring occasionally. Spoon equal amounts into the rolls. Sprinkle with the cheese. Makes 4 sandwiches.
Into one bowl, sift together sugar and other dry ingredients. Whip the cream until stiff; add eggs one at a time and continue whipping. Add vanilla. Fold dry ingredients into cream mixture. Mix two minutes. Pour into greased and floured cake pans and bake in 425° oven until done, about 25 minutes. Makes two small layers. Double the recipe for three large layers.
Put ground beef and onion into a heavy pot or Dutch oven. Brown over medium heat, stirring. Add celery, carrots, parsnip and cabbage. Cook until meat is no longer pink and vegetables have begun to get tender, about 5 minutes.
Combine first 3 ingredients. Press into a 9-inch pie plate. Bake pie crust at 350° for 10 minutes or until lightly browned; cool.
Combine all ingredients. Place meat of choice in a glass or Pyrex dish. Coat meat with marinade, cover and refrigerate for at least 4 hours (overnight if possible).
Mix molasses with hot water, blending well. Mix flour, sugar and soda. Cut in butter to form coarse crumbs. Line pie dish with pastry. Pour in 1/3 of molasses mixture. Top with crumb mixture. Repeat, adding alternate layers with crumbs on top. Bake for 35 minutes at 375°.
Sift flour, baking soda, salt, baking powder and cinnamon; set aside. Combine eggs, oil, sugar, zucchini and vanilla in a large bowl; stir in raisins and nuts. Beat until well mixed. Stir in flour mixture until smooth. Pour mixture into greased pan or pans. Bake in moderate oven (350°) for 40 minutes, or until center springs back when lightly pressed with fingertips. Cool in pan on wire rack.
Start with rice or potatoes on bottom. Cover with 1/2 can tomato sauce, then a layer of onion and bell pepper, mixed. Cover with 1/2 can tomato sauce, then a layer of kernel corn. Cover with 1/2 can tomato sauce and layer of ground beef. Cover with 1/2 can tomato sauce. Cover with aluminum foil. Bake 1 hour at 350°.
Mix well and press into 9 x 13 pan. Bake at 325° for 15 minutes.
Put beef in dish. Pour soups over beef, mix and cover. Bake at 250° for 4 hours or bake in crock-pot. Serve over rice, noodles or potatoes.
Drain pineapple, but save juice. Combine pineapple, chicken breasts, red apple, green apple, walnuts and celery.
Cut young and tender green poke sallet leaves in spring of year. Parboil until tender. Drain in colander and rinse twice with cold water. Fry several strips of bacon and remove from frypan to drain. Chop medium onion and saute in bacon grease. Add greens and stir until heated throughout. Salt to taste. Slice 2 or 3 hard-boiled eggs on top of greens in serving dish.
Blend all ingredients except crab meat. Then add crab meat. Chill before serving.
Combine onion, garlic, bouillon, tomato sauce, salt and pepper. Pour over meat in a large bowl. Marinate overnight in refrigerator. Heat shortening in heavy skillet, remove meat from marinade and brown on both sides in hot fat. Blend catsup, vinegar, Worcestershire and mustard into marinade and pour over meat. Cover pan and simmer until meat is tender, about 2 to 2 1/2 hours. Gravy may be thickened slightly.
Break up strawberries, place berries and one cup grapefruit juice in blender. Cover and blend on high speed about 40 seconds. Add remaining juice. Blend until mixed. Serve over ice.
Mix cheese and cracker crumbs. Put a layer of mixture in bottom of casserole. Put a a layer of asparagus with egg and celery on top of it. Repeat until all is used. Pour mushroom soup with liquid of asparagus over all and sprinkle with potato chips crushed. Pour melted butter over top. Bake at 350° 20 to 30 minutes.
Mix all ingredients together and pour over fruit. Suggested fruits are grapes, watermelon, cantaloupe, bananas, pineapple and apples.
Mix milk and Kool-Aid. Pour into crust. Top with Cool Whip. Refrigerate several hours before serving.
Place sliced biscuits in a 9 x 13 x 2-inch baking dish. Mix remaining ingredients well. Pour over biscuits. Sprinkle with additional cinnamon and sugar. Bake at 350° for 45 to 50 minutes. Serve with sauce.
Combine all ingredients. Stir until mixed. Pour into 9 x 13-inch pan. Sprinkle with 1 cup brown sugar. (Mix 1 cup chopped nuts with brown sugar, if desired.) Bake 45 to 50 minutes at 350°.
Cook sweet potatoes in boiling water 45 minutes to 1 hour. Let cool. Peel and mash. Combine potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Beat at medium speed until smooth. Spoon into lightly greased 12 x 8 x 2-inch baking dish.
Combine cream cheese, lemon juice, horseradish, onion, salt, pepper and liquid smoke. Drain salmon; remove skin and bones. Flake the salmon with two forks. Stir salmon into cream cheese mixture. Refrigerate at least one hour. Shape into a roll. Sprinkle parsley over salmon, then roll into plastic or foil wrap. Refrigerate 6 hours or overnight.
Cook spinach, drain and set aside. Mix next 4 ingredients. Add to this boiling water and cold milk. Beat well; add sour cream and butter. Beat until fluffy. By hand, fold in spinach. Place in well-buttered baking dish. Top with cheese. Bake 20 minutes at 400°.
Put all ingredients in a large bowl and beat well. Place in an 11 x 9-inch pan that has been greased well. Bake at 350° for approximately 45 to 50 minutes. Top with cinnamon or canned fruit.
Mix first 9 ingredients together. Pour into a casserole dish that has been sprayed with Pam. Spread crushed Ritz crackers on top. Drizzle with melted margarine. Bake at 350° for 30 to 45 minutes or until bubbly.
Cook beef; drain off fat (I rinse mine). Add rest of ingredients. Simmer an hour or longer. This makes the large crock-pot full and is very good.
Mix together like pie crust. Press on bottom of 9 X 9 pan. Bake 10 minutes at 350°.
Mix eggs, dry mustard, salt and milk. Spray Pam or lightly grease a 9 x 13-inch pan. Put bread on bottom. Place cheese on top of bread. Place browned sausage on top of cheese. Pour milk and egg mixture over all. Optional: Sprinkle can of mushrooms on top. Cover and refrigerate overnight. Bake at 350° for 1 1/2 hours.
In a bowl, dissolve gelatin in boiling water. Break up cranberry sauce and stir	into jello. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an	11 x 7 x 2-inch dish. Chill until firm. Cut into squares. Serve on lettuce leaf. Yields 12 servings.
Beat eggs and milk together. Add flour, baking powder and salt. Whip until batter is smooth. Pour batter into a squeeze bottle. Squeeze batter back and forth and around in very hot oil. Cook 1 minute on each side or until brown. Put cake on platter and sprinkle powdered sugar or cinnamon on top. Makes 4 (6-inch) cakes.
Mix together. Spoon onto cookie sheet. Bake at 350° for 15 to 20 minutes.
Cook broccoli and drain. Melt butter and seasoning mix together. Add bread crumbs and mix. Save 1/2 cup crumb mixture for the top. Mix soup, sour cream, broccoli and crumb mixture together. Put in casserole dish and top with cheese and crumb mixture. Bake 1/2 hour at 350°.
In saucepan, combine sugars and sour cream. Cook over low heat, stirring constantly until sugars dissolved. Cook to 240° on candy thermometer or until soft ball forms. Remove from heat. Add vanilla and nuts. Stir until mixture begins to coat nuts. Quickly turn onto wax paper. With 2 forks, separate nuts. Cool.
Thoroughly mix lemon juice and Eagle Brand milk. Stir in sour cream and vanilla flavoring. Set aside while you dice fruit. Alternate apples, bananas and nuts with sauce mix. Top with fresh sliced strawberries. Chill for a few hours.
Cut up the bacon strips in small pieces, then put them in a heavy skillet and put the broken up beans on top to fill the skillet. Put the lid on and cook them at 325°, stirring quite often. When they begin to stick to bottom of skillet, add water (a cup or so), then let them steam, stirring them and adding more water as needed so they won't stick. Will take about 1 hour.
Cook chicken in microwave for 10 minutes on High; cool and cut into bite sized pieces. Combine all ingredients in 2-quart casserole; cook on High for 8 minutes, covered. Let stand 3 minutes and serve.
Cool potatoes and eggs. Add all ingredients and stir well. Add more mayonnaise if too dry. Let stand in refrigerator 2 hours before serving. If desired, sprinkle paprika on top.
Brown bacon and onion; add to beans. Mix all together. Bake 1 hour at 350°.
Drain pineapple. Combine pineapple with apples, walnuts and celery. Combine remaining ingredients to make a dressing and stir into pineapple mixture.
Combine first 4 ingredients in a zip-top plastic bag. Seal bag. Shake until meat is coated. Remove meat from bag. Reserve remaining flour mixture. Brown meat in hot oil in a Dutch oven over medium-high heat, stirring constantly. Add onion and garlic. Cook, stirring constantly, until onion is tender. Add remaining flour mixture, green bell pepper and next 4 ingredients. Bring to a boil. Cover. Reduce heat and simmer 1 1/2 hours or until tender, stirring often. Uncover and simmer 10 minutes, stirring often. Serve over noodles with a dollop of sour cream and sprinkle of paprika. Makes 6 servings.
Broil beef. Remove to heavy cast-iron skillet on top of stove. Add remaining ingredients. Cook to desired consistency. Chopped peppers may be added. Serves 1.
Heat oven to 375°. Lightly grease cookie sheet. Stir together brownie mix (dry), flour, oil, water and eggs in large bowl. Stir in chocolate chips. Drop by large tablespoons or 1/4 cupfuls 3 inches apart onto cookie sheet. Bake 12 to 15 minutes or just until set and tops are dry. Let stand 2 to 3 minutes before removing from cookie sheet. Cool completely. Yields about 15 large cookies.
Sift, then measure flour. Sift again with soda and salt. Cream Crisco and sugar; add the dry ingredients alternately with hot water. Add oatmeal.
In a large bowl, combine the cream cheese, horseradish, onions, Worcestershire sauce and crab meat. Spread in a 3 cup baking dish. Sprinkle with almonds and paprika. Bake at 350° for 30 minutes. Serve with Triscuits. Enjoy! Serves 8.
Thoroughly combine soup mix, soy sauce, cornstarch, sugar and ginger with water; set aside.
Mix all ingredients together thoroughly. Divide filling and spread evenly over tortillas; roll up. Cover tightly with plastic wrap, twisting ends. Refrigerate several hours. Unwrap. Cut into slices 1/2 to 3/4-inch thick.
Wash and drain mushroom caps; remove stems. Marinate caps for 1 hour in soy sauce. Finely chop stems and mix with remaining ingredients. Drain caps, reserve soy sauce. Stuff caps with meat mixture mounded high. Brush tops with reserved soy sauce. Broil 8 to 10 minutes. Refrigerate or freeze. Defrost and bake at 350° for 8 to 10 minutes.
Crumble and fry beef. Mix rice and beans in bowl. Add meat mixture and stir together. Pour in casserole dish and cover with cheese. Bake 30 minutes in a 375° oven.
Heat oven to 400°. Grease bottoms only of about 12 muffin cups (2 1/2 x 1 1/4-inches) or line with paper baking cups. Beat egg in medium bowl; stir in milk and oil. Stir in flour and sugar all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, 15 to 20 minutes. Remove from pan immediately.
Mix and simmer until jelly is dissolved and thickened. Add cocktail wieners and heat through. Serve warm.
Mix together and refrigerate. Use as a dip for cantaloupe chunks, strawberries, grapes or any fruit.
Combine caramel candies with heavy cream in top of double boiler. Cook over hot water, stirring frequently, until well blended.
Mix milk, sugar and flour; cook until it begins to thicken. Let cool for a short time. Add egg yolks slowly. Add coconut. Cook until thick. Remove from heat and add vanilla and margarine. Mix well. Pour in unbaked pie shell. Bake at 400° for 20 minutes or until crust is done. Add meringue and brown.
Combine first 9 ingredients thoroughly. Divide mixture and place equal portions in 2 greased 4 x 8-inch loaf pans. Melt butter in heavy saucepan. Slowly add flour, stirring constantly. Add water, milk, drippings and beef base and continue stirring until well heated. Do not boil.
Heat oven to 375°. Stir boiling water into cornmeal; continue stirring until mixture is lukewarm. Blend 1 tablespoon margarine and egg yolks. Stir in buttermilk, salt, sugar, baking powder and baking soda. Beat egg whites until soft peaks form; fold into batter. Pour into greased 2-quart casserole. Bake until knife inserted near center comes out clean, 45 to 50 minutes. Serve with margarine.
Drain juice from pineapple and add enough boiling water to make 2 cups. Dissolve gelatin in this liquid. Add sherbet and stir until melted. Add fruit and chill.
Trim fat from chops and brown. Mix all remaining ingredients together and pour over chops. Bake at 350° for 1 1/2 hours. Or put potatoes and chops in crock-pot; let cook on high about 2 to 3 hours, then turn to low until supper time.
Mix ingredients well. Roll into small balls. Bake on a cookie sheet in 400° oven for 10 to 12 minutes. Let set for a short while before removing them from the cookie sheet.
Saute onion and garlic in oil until soft. (I use olive oil.) Add tomatoes, zucchini and oregano. Cover skillet and simmer about 5 minutes or until vegetables are tender-crisp. Add the beans and simmer mixture, stirring occasionally, until heated through. Season with salt and pepper. Serve over hot rice and sprinkle with cheese. Serves 4.
Cream together margarine, shortening and sugar. Beat in eggs, one at a time. Sift together flour and salt. Stir cocoa in warm water. Allow to cool and pour in soda. To creamed mixture, add sifted flour and salt alternately with cocoa mixture and buttermilk. Add vanilla. Pour into three greased and floured 9-inch layer cake pans. Bake at 350° for 15 to 20 minutes. Cool and frost.