HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together jello, water, pineapple and strawberries. Pour 1/2 of this mixture into a 9 x 13-inch Pyrex dish. (Set the remainder aside at room	temperature.) Refrigerate the first half of the mixture until set. Spread sour cream on, then pour the remainder of	the mixture over the sour cream. Refrigerate until set.
Place onion, margarine, potatoes and salt in a 2 1/2-quart glass casserole. Cover; microwave on High for 15 minutes, or until potatoes are tender. Blend flour and cream together; pour over potatoes and microwave on High 6 to 8 minutes, or until thickened. Stir occasionally. Top with crumbled bacon and serve.
Cut, wash and drain vegetables. Mix Ranch dressing with mayonnaise and sour cream.	Add onions and cheese.	Mix and pour over vegetables. Stir and refrigerate before serving.
Combine the first 5 ingredients and spread evenly on tortillas approximately 1/8 inch thick. Roll tortillas and refrigerate for 30 minutes. Remove from refrigerator and cut into 1-inch pieces. Place toothpick in each piece and dip in salsa.
Combine cookie mix, 1 egg white, almond extract and 1/2 of coconut. Shape dough into 1-inch balls. Dip into remaining egg white. Roll into remaining coconut. Place on ungreased baking sheet. Press candied cherry half into center of each cookie. Bake at 375° for 8 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack.
Put flour, sugar, cocoa, soda and salt, sifted together in a bowl. Add oil and hot water and mix well (use electric beater). Beat in eggs. Add baking powder sifted on top and vanilla. Mix well. Bake in 13 x 9-inch pan at 325° for about 50 minutes.
Brown ground beef. Drain off fat. Add the remaining ingredients, and simmer on low heat until hot.
Cut broccoli into thin spears. Arrange on a large plate in a circular pattern, with the florets in the center and the stems at the rim. Sprinkle with the water and thyme. Cover with vented plastic wrap. Microwave on High for 4 minutes. Rotate the dish a half turn. Microwave on High for 3 minutes, or until the stems are easily pierced with a sharp knife. Allow to stand for 5 minutes. Drain. Sprinkle with Parmesan.
Combine all ingredients. Can be prepared ahead of time, except add Fritos and cheese just before serving.
Prepare batter with flour, salt, milk and egg yolks. Add melted butter, raisins and rum extract. Mix well. Gradually fold the beaten egg whites into batter. In large pan, melt some butter and pour a layer of batter (1/2-inch thick) and fry until brown. Turn and brown other side. When both sides have been browned, using forks, tear pancake into 1-inch squares. Sprinkle with confectioners sugar. Serve hot.
Note: Try grating 1/2 teaspoon nutmeg and 1/4 cup sugar to make a pie or quiche.
Mix together the soy sauce, sesame oil and sugar. Heat the oil in a skillet or wok. Add garlic, ginger and scallions. Saute over medium heat for 2 or 3 minutes. Add spinach and stir-fry until cooked, but still crispy (2 to 3 minutes). Add soy mixture and heat through. Serve immediately. Serves 4.
Place cherry filling in the bottom of a 8-inch pan. Sprinkle dry cake mix over cherries. Pour the butter over that, then sprinkle with the nuts. Bake for 30 minutes at 350°. Top with whipped cream or vanilla ice cream.
Melt butter in pot over medium heat. Add cocoa, salt, evaporated milk and sugar. Stir until it boils; boil for 2 minutes. Remove from heat. Add vanilla, peanut butter and quick oats; stir. Pour into buttered pan. Cool 30 minutes. Cut.
Preheat oven to 350°. Mix well eggs, white sugar, oil and water. In separate bowl, mix the remaining ingredients. Blend second mixture into first. Pour into one large greased loaf pan or into 3 small loaf pans. Bake for 1 hour.
Baking Temperature: 350°. Baking Time: 40 to 45 minutes.
Mix flour and cinnamon with sliced apples in a bowl. Put 38 caramels in a 2-cup measuring dish with 3 tablespoons water. Melt in microwave, stirring every 30 seconds until melted. Mix melted caramel with apple mixture and put in pie crust.
In a large saucepan, saute the onion, celery and green bell pepper in the butter until tender, about 10 minutes. Add the flour and cook, stirring constantly, for 1 minute. Slowly add the chicken broth and lemon juice, stirring until blended. Add the bay leaves, thyme and chopped artichoke hearts. Cover and simmer until thickened, about 20 minutes.
Preheat oven to 300°. Grease a large flat casserole. Mix mustard and sugar together. Spread over ham. Place meat in the casserole and add enough milk to cover. Bake until milk has reduced in volume and ham has browned lightly, 45 minutes to 1 hour. Remove from oven and serve immediately.
Saute celery and onions in margarine. Blend in flour and seasonings. Gradually add broth and milk. Cook, stirring constantly until thickened. Add cauliflower and cheese. Simmer until cheese is melted.
Mix margarine, milk, cocoa and sugar in saucepan and bring to a boil. Boil for 1 minute. Remove from heat. Add remaining ingredients. Stir and drop by teaspoon onto waxed paper.
Wash potatoes. Slice across the top crosswise. Be sure not to cut all the way through. Slice onions very thin. Take a slice of onion and put one in each slit of the potato. Melt butter and dribble over the top. Wrap up in foil and bake at 350° for 1 hour or until done. Serve as a meal or with your favorite meal.
Preheat oven to 350°. Heat can of Campbell's soup with 1/2 to 1 can water. Add Veg-All (optional) to this (drained).
Brown meat and fresh mushrooms. Combine rest of ingredients. Place in slow cooker and cook on high, 5 to 6 hours or on low, 6 to 8 hours. Serve over rice or noodles.
Preheat oven to 350°. Arrange croutons in 9-inch pie plate. Top croutons with tomato slices and shredded cheese. In a small bowl, beat remaining ingredients with a wire whisk. Pour over cheese. Bake until puffy and golden brown, approximately 40 minutes. Serve immediately. Serves 4.
Combine all ingredients with hands. Shape loosely into small balls. Bake at 350° for 15 to 20 minutes. Makes 100 cocktail size balls.
Combine sugar, margarine and molasses; blend thoroughly. Add one egg at a time, beating well after each egg. Add flour, baking powder, cinnamon and buttermilk. Add at 350° for 1 hour or until done.
Mix all dry ingredients. Beat eggs and oil; add to dry ingredients and mix well. Add carrots, pecans and pineapple. Bake at 350° for 30 minutes, or until brown.
Fry hamburger, onion and mangos. Drain excess grease. Stir in tomato sauce and chili powder; simmer. Place 5 biscuits (spread out) on bottom of ungreased pan. Combine 1/2 cup grated cheese and egg. Mix well. Remove meat mixture from heat and stir in cheese and egg mixture. Spoon over biscuits. Spread out remaining biscuits over meat and top with remaining cheese. Bake at 375° for 25 to 30 minutes.
Cook apples in small amount of water until tender; drain and add sugar. Place in bottom of baked pie shell.
Beat egg whites until stiff. Add 2/3 of the sugar until they hold their shape. Fold in rest. Shape into cup on heavy brown paper. Bake 1 hour at 275° until dry, but not brown.
Drain marinade from one jar of artichokes into frying pan. Drain other jar and discard liquid. Chop artichokes and set aside. Add onion and garlic to pan and saute for 5 minutes. In bowl, beat eggs; add crumbs, salt, pepper, oregano and hot pepper. Stir in cheese, parsley, artichokes, onion and garlic. Mix well. Turn into greased 11 x 7-inch pan. Bake at 325° for 30 minutes. Cool; cut into 1-inch squares. Serve warm or cold.
Put lightly browned hamburger in the bottom of a 2-quart casserole. Layer the potatoes on top of the meat, then add onions, chopped green pepper and carrots. Put tomatoes and seasonings next. Last, top with shredded cheese. Bake 2 hours at 300°. Serves 6.
Combine the mayonnaise, sour cream, diced onion, and dill weed. Mix well. Fold in the chopped beef. Chill.
Saute mushrooms and onions separately in butter. Next, combine cottage cheese and sour cream. Then layer ingredients in 2 good-sized casserole dishes in this order: potatoes, onions, mushrooms and cottage cheese mixture. Sprinkle each layer lightly with seasonings and grated cheese. Keep layering until all ingredients are used up, ending with grated cheese on top. Cover and bake for 45 minutes at 350°; remove cover for last 15 minutes of baking. If you don't want to bake both casseroles at once, deliver one to a friend. It will keep nicely in the refrigerator for a day or two before baking. Serves 12.
Mix in plastic bag sugar and cinnamon. Dip doughnuts in melted butter, then shake in sugar mixture; or for 10x sugar, shake in paper bag.
Mix sugar, shortening and eggs. Add ingredients. Place on cookie sheet and bake until brown. Bake at 375° for 8 to 10 minutes.
In a 2-quart baking dish with tight lid, place rice or potatoes in layer and corn in layer; sprinkle with salt and pepper. Pour 1 can tomato sauce and 1/2 cup water over top. Place onion and green pepper in layer. Pat out ground beef like a pie crust to fit on top of casserole. Sprinkle with salt and pepper. Pour on second can of tomato sauce and 1/4 cup water. Cover with strips of bacon cut in half. Cover and bake at 350° for 1 hour. Uncover and bake about 30 minutes longer, until bacon is crisp. Makes 4 to 6 servings.
In a large pot combine onions, meat, vegetables, bay leaf and tomatoes. Cook two hours on medium heat. Add potatoes and salt. Cook until potatoes are soft. Makes about one gallon.
Melt chocolate and butter. Add eggs, sugar, flour, vanilla and nuts. Bake in greased pie pan for about 30 minutes at 325°. Do not preheat oven! Start with cold oven. This pie has no need for a pie crust; it forms its own.
Thaw lemonade. Mix 1/2 stick butter with enough graham cracker crumbs to cover the bottom and sides of a greased pie pan. Mix remaining ingredients together. Pour into pie pan. Top with a small amount of dry graham cracker crumbs. Refrigerate until set.
Blend 1/2 cup butter, 1/4 cup sugar, 5 teaspoons unsweetened cocoa and 1 beaten egg in double boiler until smooth. Mix 2 cups graham cracker crumbs, 1/2 cup chopped walnuts and 1 cup grated coconut with previous ingredients and press into buttered square pan. Cool in refrigerator about 15 minutes.
Layer first 5 ingredients in order given. Mix rest of ingredients. Sprinkle bacon bits on top. Make 24 hours ahead.
Boil chicken in a large pot, covering chicken with water. Boil until chicken is falling apart. Remove when done to cool. Add rice to broth; cook until almost done. (While rice is cooking, tear chicken off bone and into bite size pieces.) When rice is almost done and water is almost absorbed, add cream of mushroom soup and chicken pieces. Stir and simmer until rice is completely done. Salt and pepper to taste.
Mix all ingredients and shape into balls. Place on slightly greased baking sheet and bake at 350° for 15 minutes or until brown.
About an hour before serving: Peel sweet potatoes. Cut each potato crosswise into thirds. In an 8-quart saucepot, cover potatoes to boiling. Reduce heat; cover and simmer for 20 to 25 minutes, or until tender. Drain; return to pot.
Mix all ingredients,	except	bacon; pour into baking dish. Top with bacon strips. Bake at 350° for about 1 hour.
In a regular size (10 x 16-inch) Reynolds oven cooking bag, shake flour into bag. Add rice, butter, vegetables, broth and water; squeeze gently to blend. Tie legs of chicken with string. Brush chicken with oil and sprinkle with seasonings. Place chicken on top of rice and vegetables. Close bag with nylon tie. Cut six 1/2-inch slits on top of bag. Bake at 350° for 1 to 1 1/4 hours or until thigh moves easily. Makes 4 to 6 servings. Let stand 10 to 15 minutes; open bag carefully.
Add bananas, sugar, eggs, margarine, soda dissolved in water and baking powder to flour, vanilla and nuts. Bake 1 hour in 325° oven.
Fry hamburger; add onion. Add salt and pepper, pizza sauce and mushroom soup. Simmer 1/2 hour. Serve on buns; top with cheese. Broil until cheese melts (a few minutes).
Thaw frozen bananas on plate. Clabber milk with vinegar-set aside. Preheat oven to 350°. Grease and flour cake pan. Add baking soda to dry cake mix, add eggs, oil and clabbered milk to cake mix, blend. Peel and mash bananas, add to cake, blend. Add nuts if desired and blend. Bake for 35-40 minutes. Cool, add favorite topping or frosting.
Percolate ingredients and included basket ingredients until process stops, then enjoy this warm-up sipper.
Bring chicken broth to a boil in a large kettle. Add onions, garlic powder and celery salt. Add cut up broccoli and cook until fork-tender. Then add noodles and cook until done. Add Velveeta cheese and stir until melted. Add milk and gently heat to serving temperature. This soup freezes well and reheats in the microwave very well.
Boil chicken and take meat off bones. Saute the celery, green pepper and onion. Add mushroom and tomato soups and chicken broth. Add chicken. Add chili powder and garlic. Add spaghetti and cheeses. Put in dish and bake 30 minutes at 350°.
Flour chops and brown in melted butter or oleo. Remove chops and put in a flat baking dish. Cook onion in the butter until soft. Add remaining ingredients. Heap dressing onto the chops. Add 1/4 cup water and bake, covered, for 45 minutes or longer at 300°. Uncover and bake 15 minutes longer.
Cream oleo and shortening; add sugars, eggs and vanilla. Sift and add flour, baking powder and baking soda. Add oatmeal, chocolate chips, pecans, rice crispies and coconut. Use 1/4 c. measuring cup per cookie or ice cream scoop. Place on ungreased cookie sheet (6 cookies to a cookie sheet). Bake 15 minutes at 350 degrees. Let cool 5 minutes before removing from cookie sheet. Make 30 - 40 cookies.
Slice cucumbers and toss in a bowl with salt and pepper. In a separate bowl combine cream cheese, sour cream and Italian dressing mix. Spread cheese mixture on bread and top with cucumber slices. Sprinkle with paprika.
Combine ingredients in mixing bowl; blend well. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 350° for about 12 minutes. Makes 50 cookies.
Pour boiling water over oleo and oatmeal. Let stand 10 minutes. Stir until oleo melts; add sugars and eggs. Mix well. Continue mixing as sifted flour, soda and salt are added. Stir in the cocoa and 1/2 of the package of chocolate chips. Pour in greased pan. Sprinkle nuts and remaining chocolate chips on top. Bake about 40 minutes at 350° in a 9 x 13-inch pan.
Tear pound cake into pieces. Layer all the ingredients in a dish of your choice. Top with whip cream. Freeze for a few hours. Serve.
Soften cream cheese. Stir in drained salmon, chopped onion and lemon juice. Refrigerate. When firm, roll in nuts and parsley. Refrigerate and serve.
Bake cookies as directed on package. When done, take out of oven and let cool for about 10 minutes. Put about 1 spoonful of Cool Whip between cookies to make a sandwich. Then pop into the freezer for about 30 minutes. Makes about a dozen sandwiches.
In a large bowl, combine 3 cups of the flour and the yeast. Heat the water, shortening, sugar and 2 teaspoons salt just until warm, stirring constantly, until shortening almost melts. Add to dry mixture eggs. Beat at low speed on electric mixer for 1/2 minute. Beat 3 minutes at high speed. By hand, stir in bran and remaining flour. Place in greased bowl. Cover and refrigerate at least 2 hours.
Break cake in pieces in container that you are making Jell-O (I use a Bundt pan). Fix Jell-O in a bowl as directed on box. Pour over pieces of cake. Put in refrigerator until Jell-O is ready to eat (4 hours or longer).
Bake cake and split layers. Mix the milk and flour and heat. Makes a thick paste; set aside. Cover with wax paper. Whip together the sugar, mayonnaise, Crisco and vanilla. Mix with paste and put between layers and ice with chocolate icing.
Mix together and pour into unbaked pie shell. Bake at 350° for 50 to 55 minutes. Yields 1 (9-inch) pie.
Brown sausage; set aside. Saute onion and pepper in the sausage fat. Add rest of ingredients and simmer for 5 minutes. Pour into 2-quart baking dish, sprinkle with sausage. Cover tightly and bake at 350° for 50 to 55 minutes. When done, sprinkle with the grated cheese. Recipe may be doubled.
Brown hamburger in iron skillet; drain. Add onion, tomato sauce, salt, chili powder and corn; heat to boil. Top with corn bread mix, prepared according to directions on box. Bake at 350° for 30 minutes or until corn bread is done.
Melt oleo. Add flour and blend well. Add milk slowly and cook, stirring constantly, until thickened. Add liquid from beans, mustard and cheese. Stir until cheese is melted. Add salt and pepper. Put alternate layers of beans and sauce into a well-greased uncovered casserole; top with buttered crumbs and bake at 350° for 30 to 40 minutes.
Cream butter and sugar. Add eggs, one at a time, until fluffy. Add flour, one cup at a time, stirring to combine. Add soda to last cup of flour. Add vanilla and almond extracts. Bake in tube pan for 1 1/2 hours at 300°. Great served with lemon sauce or any fruit sauce. Wonderful just plain!
In a large bowl, combine apple pie filling, brown sugar and cinnamon; stir in pecans. Spread half the mixture into pie crust; refrigerate remaining mixture. Place milk and the half and half in a medium size bowl and add pudding mix. Beat with wire whisk until well blended, about 1 to 2 minutes. Gently stir in Cool Whip. Spoon mixture over the apple mixture in pie crust. Freeze for 2 hours. Remove from freezer about 10 minutes before serving and garnish with reserved apple mixture. Add additional Cool Whip on top if desired. This requires no cooking, is easy and very good!
Mix dates, raisins and baking soda in boiling water. Set aside to cool. Beat the eggs and sugar together in a bowl. Add the date mixture, flour, walnuts and salt. Mix well. Grease 4 vegetable cans (1 pound size). Half fill the cans with batter. The batter will rise over cans while baking. Wrap in foil. Bake at 350° for 45 minutes.
Boil the water and sugar for 3 minutes. Add pineapple juice, squeezed orange juice, lemons and bananas. Cool and freeze overnight in small plastic bowls or jello ring. Thaw 1 hour before serving. Add 4 (2 liter) bottles of 7-Up and stir.
Chop all ingredients through a food chopper and mix with sugar, vinegar and spices. Cook for 30 minutes until apples are done.
Combine all ingredients, except topping. Top with buttered crumbs. Bake at 350° for 1 hour.
Allow cream cheese and butter to soften at room temperature and then blend. Stir in flour. Chill slightly for 1 hour. Shape into 2 dozen 1-inch balls. Place in tiny, ungreased muffin cups, pressing dough against bottom and sides of cups. Beat together egg, sugar, butter, vanilla and salt until just smooth. Divide half of pecans among pastry lined cups. Add egg mix and top with remaining pecans. Bake at 325° for 25 minutes.
In a bowl, beat eggs. Add sugar, oil, vanilla, lemon juice, lemon rind and salt. Gradually beat in sifted flour, baking soda and cinnamon (mixture will be very thick). Stir in the apples and nuts. Pour into a greased and floured tube pan (10-inch size). Bake at 325° for 1 1/2 hours. Before serving, sprinkle with powdered sugar.
Heat oven to 350°. Melt margarine; add onions, mushrooms, celery, green pepper and garlic. Cook until vegetables are soft, about 10 minutes. Add beef and fry until beef loses pink color. Stir in tomato sauce, salt and pepper. Bring to simmer. Stir in cooked macaroni, then cheese. Spoon into 13 x 9-inch baking dish. Bake uncovered 30 minutes. Serves 8 to 10.
Cream margarine and sugar; add eggs and vanilla. Sift flour, salt, soda and baking powder. Stir in by hand. Stir in pecans, corn flakes and oatmeal. Drop tablespoon of batter on cookie sheet. Bake in preheated 375° oven until done.
Mix together soup, chilies, 1 cup cheese and sour cream in a saucepan and heat until cheese is melted. Using 1/2 of the soup mixture, spoon soup and ground beef into snack size tortillas. Roll up tortillas and place side by side in long pan with 2-inch sides. Pour remaining soup mixture over top and sprinkle with rest of cheese. Top with olives. Bake at 300° for 25 minutes.
Sift the flour and 1/2 cup sugar together. Place the egg whites into the large bowl of an electric mixer. Beat until frothy. Add the cream of tartar and extracts. Beat until stiff, not dry, then gradually add the remaining 3/4 cup sugar, 2 tablespoons at a time. Beat well after each addition. Continue beating until the meringue forms stiff peaks and is glossy. Gradually sprinkle the flour-sugar mixture over the meringue, 3 tablespoons at a time, and fold in gently with a rubber spatula to combine. Quickly but gently push the batter into an ungreased 10-inch tube pan. Bake in a preheated 375° oven for 30 to 35 minutes or until the cake springs back when touched with fingers. Remove from oven. Invert the pan onto a soda bottle and cool upside down for about 1 hour. When cool, loosen the cake from the sides, bottom and tube of the pan with a long knife and invert onto a platter. Pass fruit sauce or chocolate sauce, if desired.
Brown chops on both sides in skillet over medium heat. Place in greased baking dish. In mixing bowl, combine bread crumbs, onion, butter, 2 tablespoons water and sage. Mix well and place over chops. Combine soup and 1/3 cup water. Pour over dressing. Bake uncovered for 45 minutes or until chops are tender at 350°.
Preheat oven to 350 degree. Prepare brownie mix as package directed. Reserve 1/2 cup batter. Spread remaining batter evenly in a greased 9 x 13 inch baking pan.
Add together all ingredients and mix well. Bake at 300° for 1 hour.
Boil and steep the first 2 ingredients. Boil the 2 cups sugar and 2 cups water 5 minutes until dissolved. Add the cloves and cinnamon sticks. Strain and add to tea base. Add the orange juice, pineapple juice and ReaLemon. Pour all in a 1 gallon container and finish filling with water to make a gallon of tea.
Add pineapple juice to rhubarb and bring to a boil. Remove from heat. Add gelatin. Stir to dissolve and cool. Add apples and nuts. Pour into a 2-quart mold and chill.
Mix all together and pour in unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Rub butter over oblong glass baking dish. Spread rest of butter over bread slices. Fit bread in bottom of baking dish until all edges are covered. Cut bread to fit.
Wash, peel and cube potatoes. Put into a large pan (6-quart or larger). Cover with water. Salt. Set aside.
Mix all ingredients until moistened. Place 1/2 cup chopped pecans in bottom of pan and pour mixture into greased Bundt pan. Bake at 350° for 1 hour.
Combine all ingredients, except vanilla and pecans. Cook to soft-ball stage. Cool quickly and stir while cooling. Add vanilla and pecans. Drop teaspoonfuls on wax paper. When firm, wrap each one in Saran Wrap.
Combine cream cheese, margarine and sugars, mixing until well blended. Blend in egg and vanilla. Add combined dry ingredients; mix well. Stir in chocolate pieces and nuts. Spread into greased 13 x 9-inch baking pan. Bake at 350° for 30 minutes. Cool. Cut into bars. Makes approximately 2 dozen.
Mix all ingredients together and put in greased casserole. Pour melted butter on top. Bake at 350° for 30 minutes.
Mix together ground beef and sausage. Add eggs, milk, water chestnuts, Accent, soy sauce, onions, pepper and bread crumbs. Mix thoroughly. Roll into small balls. Cook in 400° oven for about 20 minutes or until brown. Put meat balls in crock-pot or covered pan and pour sweet and sour sauce over meat balls. Simmer.
Stew chicken breasts, adding celery, onion, salt and pepper, if desired, until meat falls off bones. Cube meat and mix with sour cream and soup. Put mixture in a 2-quart casserole dish. Mix together stuffing mix, butter and broth. Put on top of chicken. Bake at 350° for 45 minutes.
Mix all together and boil 30 minutes. While boiling, put in jars and seal.
Preheat oven to 350°. Melt margarine in skillet. Saut crackers in margarine until all margarine is absorbed. Reserve 1/4 cup for topping. Layer broccoli, crackers and cheese in that order in casserole dish until all is used. Top with reserved crackers. Bake in oven until bubbly, about 20 minutes. Serves 6 to 8.
Mix well. Put in tightly closed container. Use 1 or 2 tablespoons per cup hot water.