HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in boiling water. Mix milk and lemon juice and add to pineapple. Stir into Jell-O and add ice cube. Stir until ice cube melts. Pour into serving dishes and chill. Makes 5 servings, 40 calories per serving.
Dust veal lightly with flour. Saute veal in butter and oil for 2 to 3 minutes, until golden. Add the warmed Scotch whiskey, ignite and shake pan. Transfer meat to serving dish. Stir in 3/4 cups of heavy cream and cook until slightly thickened. Pour over veal. Serves 4. Can add sauteed mushrooms.
Spread pie filling in square baking dish. Sprinkle cake mix over top. Cut margarine over cake mix; sprinkle with pecans. Bake at 350° for 1 hour or until set.
Preheat oven to 300°. Cream butter and sugar. Add one egg yolk at a time and beat well. Add 1/2 of the flour and 1/2 cup buttermilk and mix. Add rest of milk to soda and water. Add rest of flour, then soda and milk mixture. Beat egg whites stiff and fold into cake mixture. Pour into greased and floured tube pan. Bake 1 hour and 15 minutes.
Mix all dry ingredients. Beat eggs well, add oil. Add dry ingredients. Beat or stir	well. Pour into 2 loaf pans that have been greased and floured. Cook at 350° until done, about 1 hour.
In a glass bowl, layer lettuce, peppers, cucumbers, carrots, green onions, mushrooms and peas. In a mixing bowl, combine mayonnaise and sugar. Mix well. Spread evenly over the peas to seal sides. Sprinkle with Cheddar cheese and bacon. Cover and refrigerate overnight; refrigerate at least 4 hours. When serving, be sure each portion contains some of each salad layer.
Sift the first 6 ingredients together. Add remaining ingredients. Mix until moistened. Beat 2 minutes at medium speed. Bake in a 9 x 13-inch greased and floured pan. Bake at 350° for 50 to 60 minutes until toothpick comes out clean.
In skillet, brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat. Pour off fat. Stir in remaining ingredients. Pour into 1 1/2-quart casserole. Bake at 350° for 35 minutes or until hot. Stir. Garnish with parsley. Makes about 6 cups.
Mix Jell-O and cottage cheese. Add fruits. Fold in whipped topping. Serve immediately.
Beat egg whites with cream of tartar until frothy. Gradually add sugar, one tablespoon at a time, while beating with an electric mixer. Continue beating until the meringue is very stiff and glossy. Spread meringue over warm, cooked pie filling, sealing at edge of crust. Microwave on Low for 4 minutes. Bake at 425° for 6 minutes or until golden brown. Cool on wire rack.
Combine all ingredients for 2 minutes at medium speed. Grease and flour cake pan. Bake at 350° for 50 minutes; test for doneness.
Arrange apples in shallow, greased pan. Sprinkle with cinnamon. Add water and	lemon juice. Combine sugar, flour and salt; work in butter to form a crumble mixture over the apples. Bake at 350° until apples are tender and crust is brown and crisp, about 30 to 40 minutes.
Mix butter, flour and 1/2 cup pecans until creamy. Press down in a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Let cool. Mix 10x sugar, cream cheese and 1 cup Cool Whip. Spread over crust. Mix pudding with 3 cups milk. Spread over top. Add remaining Cool Whip. Sprinkle remaining pecans over top.
Combine first 5 ingredients with hamburger. Mix with fork just until well blended. Form into 4 (1-inch) thick patties. Broil 5 inches from heat for 10 minutes on each side (for medium). In saucepan, combine gravy mix with remaining ingredients. Cook, stirring, until mixture comes to boil. Serve over meat patties. Makes 4 servings.
Mix all ingredients together and pour in a casserole dish and bake for 35 to 40 minutes in 350° oven.
Combine Eagle Brand milk and egg yolks. Slowly add lemon juice and beat well. Place layer of Nilla wafers in pie pan and pour mixture over wafers. Make meringue, using sugar, cream of tartar and vanilla. Brown meringue and cool before refrigerating.
Mix together and spread over loaf. Return to oven and bake 10 minutes longer.
Simmer first 8 ingredients for 15 minutes. Blend cornstarch and cold water and stir into soup. Cool and stir until clear and thickened. Dribble in a slightly beaten egg, while stirring rapidly. Serves 6.
Mix and work real good into a soft dough. Pinch off dough to make a ball about the size of a hickory nut. Bake in oven at 400° for 10 to 15 minutes or until slightly brown. (These keep good when cooked and frozen.)
Mix all ingredients together in a large bowl. Store your snack mix in a tightly covered container. Makes about 10 cups.
Mix together the cream cheese, egg yolk and sugar. Spread on the bread. Roll the bread up in a diamond (from corner to corner). Melt 1/4 pound butter and brush on rollups. Sprinkle with good amount of cinnamon. Lay out on a cookie sheet and bake at 350° for 15 minutes.
Melt margarine in 9 x 13-inch pan. Mix sugar, flour and milk together. Pour batter over melted margarine, but don't stir. Spoon fruit over batter; if any juice, pour over berries. Bake for 20 minutes at 375°.
Let all of the ingredients come to a boil and cook until rhubarb is tender. Remove from heat and add small package of jello. Stir until thoroughly dissolved; pour into jelly glasses. Let set 30 minutes, then seal. I put mine in the refrigerator, but any cool place will do.
Heat oven to 375°. Place potatoes in 13 x 9-inch baking dish. In small bowl, combine all remaining ingredients. Pour margarine mixture over potatoes. Toss to coat evenly. Bake for 55 to 60 minutes or until crisp, lightly browned and tender, stirring twice during baking. Makes 6 servings.
Follow directions on package of Dream Whip. Blend cream cheese and sugar together; blend both mixtures together. Add blueberries and blend until berries are in small pieces. Pour into graham cracker crust. Refrigerate overnight.
Drain juice from pineapple in pan. Add 24 marshmallows over low heat; stir until dissolved. Remove from heat; add jello. Stir until dissolved. Add whipping cream, cottage cheese and nuts. Pour into pan and let congeal.
Mix the yeast, sugar, salt and warm water in a bowl. Add half of flour; stir it in, then add the rest of the flour. Stir and mix it until it becomes a sticky dough. Sprinkle some flour on a cutting board and put the dough on it. Knead the dough until it is soft and smooth. (Add a little more flour, if necessary, to make less sticky.) Roll dough like a snake; shape into sea critters (octopus, sea horse). Brush with egg. Bake at 425° for 15 minutes.
Mix sugar, eggs and pineapple. Add dry ingredients and mix well. Pour into 13 x 9 x 2-inch greased pan. Sprinkle brown sugar and nuts mixed together well over top. Bake at 350° for 30 minutes.
Bake in 9 x 13-inch pan at 350° covered until potatoes are done, about 45 minutes. Top with 8 ounces Velveeta cheese; melt.
Combine pudding mix, sugar and milk in small bowl. Beat slowly with rotary beater or at lowest speed of an electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layers.
Beat eggs, sugar and oil together. Add soda, salt, cinnamon, nutmeg and vanilla. Add flour 1 cup at a time and beat well. Add pears and nuts. Bake in a tube pan that has been greased and floured well.
Fry and drain hamburger. Add all other ingredients. Simmer 30 minutes. In casserole dish, put in layers of hamburger, 1 can Cheddar cheese soup and 1 (8 ounce) package noodles or shelled macaroni (cooked). Bake 1 hour at 350°. Fifteen minutes before done, spread Mozzarella cheese on top.
Prepare cake mix as directed on box using milk instead of water in the mix. Bake in a 10 x 13 cake pan as directed on box. Using a utility fork, poke holes in the cake while warm. Mix well together the cream of coconut and the sweetened condensed milk. Pour the mixture over the cake while warm, letting it soak into the cake. When the cake is cool, put the Cool Whip on the top of the cake and the frozen coconut on top of the Cool Whip. Store in the refrigerator until cold: best overnight.
Heat together vinegar, sugar, oil, tomato soup, dry mustard, Worcestershire sauce and salt and pepper to taste. Pour over carrots and let stand overnight. Drain off most of liquid when ready to serve.
Combine first 5 ingredients in a large bowl. Make a well in center. Combine remaining ingredients, add to dry ingredients and stir just until moistened. Spoon batter into greased muffin tins, filling 3/4 full. Bake at 400° for 18 minutes or until golden brown. Yields 1 1/2 dozen.
Cook spinach and save liquid. Melt butter; add onion and saute. Add flour and stir until smooth. Stir in vegetable liquid from spinach and milk. Stir constantly; cook until thick. Add seasonings and cheese. Combine with spinach. Place in buttered casserole. Bake at 350° for 30 minutes. Top with seasoned bread crumbs.
Mix pudding according to directions on box, using low-fat milk. Blend Cool Whip and pudding together. In a large Tupperware container, place cookies, bananas and pudding-Cool Whip mixture. Top with more wafers.
Melt butter and bacon drippings in a heavy skillet. Add potatoes and water. Sprinkle sugar over all. Cook, uncovered, over medium heat, stirring frequently until potatoes are tender and thick sauce forms (about 30 minutes).
Heat oven to 350°. Place half the cabbage in a greased casserole. Add half of sliced potatoes and half of hamburger. Add salt and pepper to taste. Repeat layers. Pour milk over layers. Bake for 2 hours.
Mix flour, baking powder and sugar. Cut in shortening; stir in buttermilk. Knead dough a few times. Roll out on a floured board. Cut with a cookie cutter. Bake in a preheated 450° oven for 12 minutes. Remove from oven and brush with melted butter.
In a mixing bowl, beat the egg yolks with an electric mixer at high speed until thick and light. In a saucepan over medium heat, combine the milk and butter. When hot, stir in the cornmeal, baking powder and salt. When the batter thickens, remove from the heat and gradually beat in the egg yolks.
Preheat oven to 350°. Combine first 7 ingredients in a large mixing bowl and mix well. Whisk together the vanilla, eggs and egg white. Add to the dry ingredients, cutting the ingredients in with a fork or pastry blender, as you would a pastry dough. Mixture will be crumbly. Turn mixture out onto a lightly floured surface and knead gently to blend the ingredients so that they hold together. Divide dough into 2 equal portions and roll into two 15-inch long cylinders. Place each cylinder several inches apart on a cookie sheet lightly coated with vegetable cooking spray. Gently flatten dough to a thickness of 1-inch and bake for 25 minutes or until lightly golden. Remove dough from the oven and allow to cool (on the cookie sheet) on a wire rack for 10 minutes. Reduce oven temperature to 325°. Slide each roll of dough off the cookie sheet onto a cutting board and cut each one into 12 diagonal slices. Return the slices to the cookie sheet about 1/2-inch apart (so that their cut sides can crisp up). Return to the oven to bake an additional 7 to 10 minutes. Remove from the baking sheet and allow to cool completely on a wire rack. Makes 2 dozen cookies.
Dissolve the Royal raspberry gelatin and salt in boiling water. Add cold water, cinnamon, ginger and cloves. Chill until slightly thickened. Stir in apples, raisins, pineapple, pecans and dates. Pour into 4-cup mold. Chill until firm. Unmold. Serve with Brandy Hard Sauce.
Mix all ingredients together and top with sliced or grated cheese. Bake at 350° for 20 to 30 minutes.
Mash raw ground meat into bottom of large cast-iron skillet. Cover with mushroom soup. Top with Tater Tots. Cook 30 minutes at 400° to 425°. Remove and cover with cheese. Bake until melted.
Mix preserves, dressing and soup mix together. Pour over chicken. Cook for 1 hour at 350°.
Combine flour, salt and pepper. Coat chicken with mixture. Shake off and reserve excess flour.
Boil water, sugar, cornstarch and gelatin until thick and bubbly. Remove from heat. Stir in berries. Pour mixture into crust. Let cool and top with frozen whipped topping if desired.
Cream together with wooden spoon the cream cheese, cream, butter, parsley, onion, part of nuts and Worcestershire sauce. Form into ball and roll in rest of nuts.
Brown the first 3 ingredients; remove any grease. Add remaining ingredients; mix well. Bake, uncovered, at 400° for 30 minutes. If too juicy, turn oven off and leave beans in to dry out.
Put all ingredients in small roasting pan. Sprinkle 2 tablespoons tapioca over. Sprinkle 1 tablespoon sugar over. Salt and pepper to taste. Pour one can tomato soup over; add one can water. Cover; put in oven and cook for 5 hours at 250° to 300°. May be uncovered the last 1/2 hour.
Mix the oleo, sugar, syrup and salt together. Cook for about 5 minutes, stirring all the time. Remove from fire and add soda and the pecans. Then pour over the popcorn and stir real good. Put in a roaster pan and cook for 1 hour, stirring every 15 minutes, at 250°.
Sprinkle salt on zucchini and let sit 10 minutes. Squeeze dry with paper towel. Stir in 1/2 cheeses and eggs. Press into a 13 x 9-inch pan. Bake 20 minutes. Meanwhile, brown beef with onion. Drain off fat. Add tomato sauce and spices. Bring to a boil. Spoon over zucchini crust. Sprinkle peppers, mushrooms and rest of cheese over meat mixture. Bake 20 to 30 minutes at 400°.
Mix all ingredients together well. Store in airtight container. Add 1 to 2 teaspoons per cup of hot water.
Toss boiled chicken in French dressing and marinate overnight. Next day, add celery and mayonnaise to taste to make a chicken salad. Add nuts, if desired. Place in baking dish and cover with cheese spread. Cook at 350° for 1/2 hour or a little longer if not starting from room temperature. Put can of onions on top and bake 5 minutes longer.
Sprinkle with light brown sugar and nuts on top; dot with butter. Bake at 375° for 45 minutes. Serve with ice cream or whipped topping.
Mix thoroughly and sprinkle with awareness. Bake in a moderate oven of everyday life, using as fuel all the grudges and past unpleasantries. Cool. Turn out onto a platter. Garnish with tears and laughter and enlarged helpings of God, country and community.
Cream butter and sugar. Add egg and mix well. Add oats, corn flakes, coconut and nuts. Mix. Add flour, soda, salt and vanilla. Mix. Bake at 325° for 12 minutes.
Cut up rhubarb; put on bottom of 8 x 8-inch pan. Mix the 3/4 cup sugar and 2 tablespoons flour; sprinkle over rhubarb. Mix remaining ingredients; sprinkle on top. Bake at 350° for about 40 minutes.
In a large mixing bowl, stir together sugar, flour, peel and nutmeg. Add peaches; toss gently to coat. Spoon mixture into pastry crust. Bake in a 400° oven for 30 to 40 minutes or until pastry is golden. Cool slightly on wire rack.
Grease a 9 x 5 x 3-inch loaf pan. Mix cinnamon and sugar and place in a bowl. Make 32 round balls from bread dough. Roll each in cinnamon-sugar mixture and place in loaf pan. Cover and let rise until double, 1 1/2 to 2 hours. Place in a preheated 350° oven for 25 to 30 minutes or until golden brown and hollow sounding when tapped.
Mix together the soup, mayonnaise, broth, lemon juice and salt. Add rice, chicken, onion, eggs, almonds, celery, cheese and mushrooms. Pour into a 13 x 9-inch pan. Sprinkle crushed potato chips over top. Bake at 375°, covered, for 45 to 55 minutes.
Drain cottage cheese in strainer and rinse under cold water. Combine cottage cheese and Jello. Drain fruit cocktail and add to cottage cheese and Jello mix. Fold in Cool Whip and serve. Serves 6.
If potatoes are canned, drain. If fresh, cook in boiling salted water until tender. Peel. Potatoes may be left whole or sliced as desired.
In large skillet on medium heat, saute onion. Add ground beef. Cook for 10 minutes. Spoon off fat; add garlic, tomato sauce, salt and pepper. Heat to boiling; reduce heat; simmer for 5 minutes or so. Preheat oven to 350°. Slice zucchini lengthwise 1/4-inch thick. Combine cottage cheese with egg. Use 13 x 9 x 2-inch dish. Layer zucchini on bottom. Top with cottage cheese mixture and 1/2 meat mixture. Add another layer zucchini strips. Sprinkle flour over zucchini. Put on remaining meat mixture. Top with Mozzarella cheese. Bake 40 minutes, sometimes longer if I use more meat and sauce.
Cook carrots and onions until tender, not mushy, still firm. Blend margarine, cornstarch, V-8 juice, water and marmalade. Cook until thick. Mix with carrots and onions.
Rinse and split peas in strainer, then combine with stock and water in large soup pot. Bring to boil. Add ham bone, celery, 1 tablespoon parsley and tarragon. Reduce heat to medium-low and simmer partially covered, stirring occasionally for 1 hour.
In a small glass bowl, put raisins and water. Microwave to a boil. Let stand 5 to 10 minutes. Drain raisins, retaining 2 cups of the soaking water. In a large bowl, whisk together water, honey, milk, melted butter, eggs, yeast and cinnamon. Mix well until smooth. Add 2 cups of flour, whisk again until all lumps are gone. Let this sponge stage stand 10 to 15 minutes. Add raisins and 3 cups flour one at a time folding gently to avoid tearing the raisins. Gently knead in the remaining flour. In a large mixing bowl, pour enough oil to generously grease the bottom and sides of the bowl. Put the dough ball smooth side down in the bowl. Swirl the dough in the oil and then flip the ball over. Let stand until doubled in size. Punch down dough and knead out all air bubbles. Shape into 2 loaves and bake in greased loaf pans. Pinch off all exposed raisins. (Burned raisins really taste nasty.) Let double in size. Bake 30 to 40 minutes or until deep golden brown. Remove from pans after 5 minutes and place on racks. With a stick of margarine lightly grease the entire crust of bread. This helps prevent the bread from drying out. Do not bag the bread until it is completely cool.
Combine flour, sugar and spices in mixing bowl. Make a "well" in center. Combine milk, egg, oil and apple. Pour into well. Mix only until moistened. Spoon into greased muffin tin or cupcake papers. Sprinkle with cinnamon and sugar. Bake at 350° for 20 to 25 minutes.
Fry bacon; crumble. Brown onion in bacon grease. Add bacon crumbs and other ingredients. Slowly cook for 30 to 35 minutes.
Mix everything together. Drop teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Heat oven to 350° and spray 9-inch deep dish pie plate with cooking spray. This lowers caloric and fat content.
Mix everything in a large bowl and freeze. Stir occasionally. When ready to serve, mix half the mixture with a two liter bottle 7-Up. Do not put ice cubes in it.
Start with 2 cups hot water; add lime and lemon jello. Add crushed pineapple (not drained), cottage cheese and Miracle Whip. Blend with a hand held mixer; pour into a mold. Refrigerate for a couple of hours.
In a heavy medium saucepan, heat half of the chocolate pieces, the unsweetened chocolate and butter until melted, stirring occasionally. Add eggs, sugar, flour, vanilla and baking powder. Beat until thoroughly combined. Stir in remaining chocolate pieces and walnuts. Drop by rounded 2 inches apart onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes or until edges are firm and surfaces are dull and cracked. Cool cookies on a wire rack. Makes 3 dozen.
Beat cream cheese at medium speed until creamy. Add melted chocolate. Beat until smooth. Stir in vanilla wafer crumbs and preserves. Cover and chill for 1 hour. Shape into 1-inch balls. Roll in nuts or sugar and chill. (These will keep up to 2 months in freezer.) Yield: 4 dozen. May also substitute raspberry preserves.
Cook sugar, cornstarch and water until thick. Remove from heat and stir in strawberry Jell-O. Pour over strawberries and pour this into baked pie shell. Top with Cool Whip after Jell-O is set.
Mash Ro-Tel tomatoes and set aside. Melt butter and fry onion. Add Ro-Tel, soups and 1 cup chicken broth. Cook until sauce thickens. Break Doritos and cover bottom of baking dish. Cover with diced chicken. Add sauce and top with Doritos. Sprinkle with 1 cup grated cheese. Bake 30 minutes at 350°.
In a 4-quart nonmetal container or punch bowl, combine apricot nectar, pineapple juice and orange juice. Refrigerate. Just before serving, pour in carbonated beverage. Float scoops of sherbet on top. Serve.
Cook over medium heat until well blended, then mix with pecans and pour into a 10 x 7 x 1-inch pan. Let cool, then cut into 1/2-inch squares.
Cream oleo, Crisco and sugar. Add eggs one at a time and beat well after each addition. Add flavoring and continue to beat. Add sifted flour alternating with 7-Up and beat well. Bake in greased and floured pan for 1 hour and 15 minutes at 350°. Test with toothpick. Cool slightly before turning out on cake plate.
Chop broccoli into small flowerets. Peel and chop stems into small pieces. Mix broccoli, onion, bacon and raisins. Blend next 3 ingredients and pour over salad and mix; chill.
Put all ingredients in a roaster pan with lid. Bake at 250° for 5 hours. Serve with rice.
Crush 10 to 15 vanilla wafers and pour over bottom of greased pie pan. Melt butter and drizzle over wafer crumbs. Place whole wafers around the side of the pie pan. Beat egg yolks until light. Add Eagle Brand milk gradually. Add lemon juice slowly and continue to stir. Pour filling over pie crust.
Blend first four ingredients and pour oil over and stir every few hours for 12 hours.
Preheat oven to 375°. In a skillet, saute zucchini, onions and margarine. Stir in parsley and seasonings. In a bowl, mix eggs and cheese. Stir in the cooked vegetable mixture. Spread the crescent roll dough on an ungreased casserole dish (or 10-inch quich or pie pan) to form a crust on the bottom and sides. Thinly spread mustard on this crust. Pour in the zucchini mixture. Bake 20 to 25 minutes.
Rinse apricots. Cover with water and boil 10 minutes. Drain, cool and chop apricots. Set aside. Mix butter, sugar and 1 cup flour until crumbly. Pack into greased pan. Bake for 25 minutes at 350°. Sift 1/3 cup flour, baking powder and salt. Beat eggs; add brown sugar. Beat until well mixed. Add flour mixture, vanilla and nuts. Add apricots to egg-sugar mixture. Spread over baked layer. Bake for 30 minutes; cool in pan. Cut into squares and roll in confectioners sugar.
Preheat oven to 450°. Scrub the potatoes thoroughly. Using a fork, prick potatoes in several places. Place potatoes on a baking sheet. Bake until tender, about 35 minutes. Transfer baking sheet to wire rack and allow potatoes to cool before handling.
For Base: Mix together pretzels, margarine and 3 tablespoons sugar. Spread into the bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Cut each nut into 3 or 4 pieces. In mixing bowl, mix together shortening, sugar, eggs and vanilla. Sift together the flour, soda and salt; add to sugar mixture. Mix well. Stir in nuts and coconut. Drop by teaspoons onto baking sheets. Bake about 12 to 15 minutes in moderate (350°) oven. Makes about 6 dozen cookies.
Make crust of crackers and margarine. Bake at 350° for 15 minutes or until brown. Sprinkle gelatin over milk in pan. Heat over medium heat until just boiling and gelatin is dissolved. Combine pumpkin, spices, Equal and vanilla in medium size bowl. Stir in dry pudding. Gradually add milk. Stir to combine. Pour into crust. Chill. Exchanges: 1 bread, 1/2 milk, 1/2 fat and 1/2 vegetable. Serving size: 1/8 pie.
In Dutch oven, saute sausage until lightly browned. Remove from pot. Saute onion, bell pepper, celery, green onions and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to boil; reduce to simmer and add raw shrimp, chicken and sausage and cook, uncovered, stirring occasionally, for about 30 minutes until rice and shrimp are done.
In oven, melt butter in baking dish (13 1/2 x 9-inch). Tilt dish to coat bottom with butter. In large mixer bowl, beat eggs, sour cream, milk and salt until blended. Stir in onion. Pour into dish. Bake until eggs are set but still moist (35 minutes) in 325° oven. Makes 12 servings.