HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry lime jello with cream cheese until free of lumps. Have cream cheese at room temperature. Dissolve marshmallows in hot water. Mix with the lime and cheese mixture. Drain pineapple and add to mixture. Put in bowl and let set in refrigerator. After cooling down and before hardening, mix in Cool Whip. Put in large pan and put in refrigerator until well set. For best results, make the day before.
Beat eggs slightly with fork. Add milk and oil. Sift together all the dry ingredients and add to milk mixture. Mix until flour is moistened. Batter will be lumpy. Pour into medium size greased muffin tin, filling 2/3 full. Bake at 400° for 20 to 25 minutes.
Cream shortening; add sugar gradually. Blend in eggs. Sift flour, soda, salt and baking powder with the spices and cocoa; then add to creamed mixture alternately with buttermilk. Blend in flavoring and nuts. Pour into two well greased 9-inch cake pans and bake 30 minutes at 350°.
Mix butter, sugar and eggs. Then add flour, soda, baking powder and salt. Mix well and refrigerate overnight. Roll out to desired thickness and cut out. Bake at 350° for 7 to 8 minutes.
In 4-quart pan over medium heat, melt butter; add onions; cook until tender and golden, stirring occasionally. Stir in undiluted beef broth, water, sugar, Worcestershire and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Preheat broiler, place bread on cookie sheet. Toast both sides. Add cheese to bread and melt in broiler. Put bread on top of bowl of soup.
Boil sugar, margarine, milk and cocoa for 1 minute. Remove from heat; add chips, vanilla and oatmeal. Stir until mixed. Drop by teaspoon onto waxed paper.
Place 1/4 cup butter in medium microwave-safe bowl; cover loosely with plastic wrap. Heat on High heat about 50 to 60 seconds or until completely melted. Add undiluted soup, sour cream, onion and salt to butter; mix well. Peel potatoes and cut into 1/2-inch cubes.
Cream butter and brown sugar. Add cinnamon, ginger, cloves and baking soda. Whip in 1/4 cup of the water and stir in the flour. Dough should be pliable and easy to roll out. If the humidity in your area is very low you may need to add more water to keep the dough from being crumbly. Roll dough out to about 1/4-inch thickness, the thinner the dough, the crisper the cookies. Cut out cookies in shapes as desired. Bake at 375° for 8 to 10 minutes.
Lightly brown hot dog pieces in butter or margarine. Thoroughly mix eggs, milk, salt and pepper. Pour egg mixture over hot dog slices and cook over low heat. As mixture begins to set at bottom and sides, gently lift cooked portions with a spatula so	that the thin, uncooked part can flow to bottom. Avoid constant stirring. Cook until eggs are thick but still moist, about 3 to 5 minutes. Spoon into buns. Makes 6 eggwiches.
Mix desired amount of ingredients in 6 cups prepared potatoes. Shape heavy-duty foil in boat-like container. Fill each with 3/4 cup of potato mixture. Heat 20 minutes on top of grill. Serve with a pat of butter.
Mix sour cream and soup mix. Add spinach. Put in casserole dish and top with grated cheese. Bake in 350° oven for 10 to 15 minutes.
Soften gelatin in cold water. Add to heated soup along with other ingredients. Cream cheese may be diced before adding. Put in bowl and chill.
On cutting board, cut veal into 3 x 3-inches. Sprinkle with salt and pepper. Coat veal lightly with flour. In a 10-inch skillet over medium-high heat, in 3 tablespoons of hot butter or margarine, cook meat a few pieces at a time, until lightly browned on both sides. Add more butter or margarine as needed. Remove meat to warm platter as browned. Into pan drippings, add Marsala wine; cook 1 minute, loosening flour bits. Pour over veal. Sprinkle with parsley.
Boil broccoli briefly until tender, 2 to 3 minutes. Drain; refresh under cold water and drain again. Place in bowl with other vegetables. Mix sour cream and mayonnaise with dill. Toss with broccoli mixture. Serves 8.
Cream 1/3 of the sugar with oleo and salt in a large bowl. Blend vanilla, 2 tablespoons of milk and remaining sugar into mixture. Gradually stir in remaining milk until desired consistency.
Peel and cube potatoes. Cook for 15 minutes in a 3-quart saucepan. Pour dressing over hot drained potatoes. Add onion flakes, sour cream, mustard and pickles and toss lightly. Pour into airtight container and marinate overnight. The next morning, add mayonnaise, chives, pickle juice, celery, eggs and salt. Refrigerate at least 2 hours before serving. If kept in airtight container in refrigerator, it will keep 5 or 6 days without losing its flavor.
Melt frosting in a large bowl in a microwave for 2 1/2 minutes. Mix in peanut butter and nuts. Blend in powdered sugar and pour into an 8 x 8-inch pan that has been sprayed with nonstick spray. Cut in pieces and serve. Preparation time: 15 minutes.
Cut steak into very thin slices and beat them quite flat. Arrange in a single layer on a dish and sprinkle with spring onion, leek and garlic. Mix sugar, soy sauce, sesame oil and chili sauce together. Spoon over the beef.
Place in small bowl the cream cheese, egg, 1/2 cup sugar and 1 teaspoon salt. Beat well; stir in chocolate chips and set aside.
Mix flour, shortening and salt until it's the texture of cornmeal. Add milk and vinegar. Put vinegar in milk. Will keep for weeks in refrigerator in covered container.
Melt margarine and allow to cool slightly. Add sugar and salt. Beat egg until frothy, then add to mixture. Add vinegar and vanilla. Mix well. Stir in pecans. Pour in pie crust. Bake at 350° for 30 minutes or until crust is brown.
Using a heavy bottom pan, mix over very low heat the sugar and cocoa for 5 to 10 minutes. Add milk and margarine; stir over low heat for 15 to 20 minutes.
Combine dressing, butter and spice. Inject bird with the mix. Fry 4 to 5 minutes per pound in peanut oil heated to 350° to 375°.
Buy pre-made meatballs from grocery store. Heat meatballs in pan on stove. Add chili sauce and grape jelly. Continue to simmer. Enjoy the best ever sweet and sour meatballs.
Add beaten eggs to meat and mix. Add all other ingredients and mix well. Brown in 325° oven on greased cookie sheet for 30 minutes. Makes approximately 60 meatballs.
Preheat oven to 375°. Boil potatoes until easily pierced by fork. Place cooked potatoes in large mixing bowl and beat until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Add spices, salt and Pet milk. Bake 70 minutes.
Steam and drain shrimp. Cut shrimp in medium pieces. Stir mayonnaise and cream cheese. Add celery and onion. Stir in shrimp. Shake in Crazy salt. Let sit for at least 4 hours or overnight.
Mix all ingredients together with your hands and roll into 1-inch balls. Place on a cookie sheet and bake at 350° for 30 minutes. Serve warm. Once sampled, they go like crazy.
Preheat oven to 375°. Grease a 1 1/2-quart casserole dish. In saucepan, melt butter, add onion and bell pepper and saute 5 minutes. Blend in flour and seasonings; add milk and cook and stir until mixture thickens and comes to a boil. Add cheese and stir until melted. Remove from heat. Stir in olives, hominy and sausage. Pour into prepared dish. Sprinkle with bread crumbs. Bake 30 minutes or until well browned. Serves 6 to 8.
In a saucepan, melt butter and chocolate. Add sugar, cream, corn syrup and vanilla. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes. Remove from the heat. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers. Yield: about 3 1/2 cups.
Whip the egg whites until stiff, gradually adding the sugar while beating continuously. Fold in prunes, pitted and chopped, and continue beating until light. Turn into a buttered baking dish (1 1/2-quart) and bake in a moderate over (350°) for about 15 minutes. Serve warm with soft custard (made from the egg yolks) or with cream. Serves 3 or 4.
Combine flour, sugar and milk. Melt butter in baking dish. Pour in flour, sugar and milk mixture. Do not stir! Add fruit. Bake at 350° for 45 minutes.
Beat all ingredients, but shrimp, until blended and smooth. Add shrimp. Serve with tortilla chips. Let dip set a minimum of 2 hours before serving to blend flavors.
Melt butter in small saucepan. Add oysters (with liquor); cook and stir over low heat just until edges curl. In another saucepan, heat milk and cream. Stir in salt, pepper and oysters. Makes 4 servings (1 cup each).
Beat egg and sugar together. Add butter, corn syrup, vanilla, pecans, and salt. Pour into uncooked pie shell. Bake at 350 for 1 hour and 20 minutes or until golden brown.
Saute bacon in a deep kettle, stirring occasionally. Stir in dried thyme and onions. Cook, stirring occasionally until tender. Add potatoes and next four ingredients. Cover and simmer 5 minutes. Add the tomatoes and clam liquid. (If you don't have 3 cups of clam liquid, add water to make up the difference.)
Grill onion and garlic in tablespoon of oil. Add meat and cook until done. Add tomato sauce and ketchup. Heat until boiling. Toast buns and place sauce on buns.
Blend milk, lemonade and strawberry ice cream with beater. Add ginger ale.
Brown chicken parts until almost done. Butter 9 x 13-inch baking dish. Put broccoli in bottom of dish. Add chicken on top. Mix soup, mayonnaise and curry powder. Pour mixture over chicken. Top with grated cheese and crushed cracker crumbs. Bake at 350° for 45 minutes. Serves 4 to 6 people.
Brown beef. Add pork and beans, ketchup, Worcestershire sauce, brown sugar and salt to taste. Heat in oven at 325° to 350° for 30 minutes.
Brown hamburger, onion and green pepper; drain. Mix other ingredients with the beef mixture. Top with 1/2 pound grated cheese. Bake at 350° for 30 minutes until bubbly.
Prepare sauce in a 2-quart saucepan over medium heat. Melt butter or margarine, cook onion until tender. Stir in flour, cook 1 minute. Stir in half and half and chicken broth, cook, stirring, until thickened. Remove pan from heat, stir in Swiss cheese and 1/4 cup Parmesan cheese. Preheat oven to 350°.
Cream butter, shortening and eggs, 1 at a time. Beat well after each addition. Add dry ingredients alternately with milk and vanilla. Mix thoroughly. Bake in greased, floured pan for 1 hour and 25 minutes at 325°.
Boil sugar and milk until soft ball stage. Remove from heat. Add vanilla and peanut butter; mix until creamy.
Cream the cream cheese. Add sugar and nuts. Fold in Dream Whip. Pat ingredients in baked pie shell. Top with 1/2 can blueberry pie mix.
Melt butter in a large saucepan; stir in flour. Mix in liquids and seasonings. Cook over moderate heat, stirring constantly, until smooth and thickened. Add chicken, peas and almonds. Continue cooking until heated through. Serve hot in patty shells or over biscuits.
Add sugar gradually to beaten eggs; continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into can and freeze as directed.
Mix chicken, vegetables, soup and put in a casserole. Sprinkle cheddar cheese over mixture. Pour flour, milk, and oil over this AFTER MIXING these together. DO NOT COVER!!
Scald milk. Mix sugar, eggs, salt and flavoring and combine with scalded milk. Pour into custard cups or baking dish. Set in a pan of boiling water and poach in a slow oven (300°) until firm. A knife blade run into the center of custard should come out clean (30 to 35 minutes if in cups).
Slice eggplant thin long ways. Saute eggplant 30 to 45 seconds in vegetable oil. Let cool. Mix Ricotta, basil, salt, pepper and egg together. Lay ham on eggplant, then add spoonful of mixture on ham. Roll eggplant up. Bake in 350° oven until center is hot. Use nonstick pan or add water to pan. Add tomato sauce on top to finish.
Mix onions with squash. Cook 5 minutes. Drain liquid except small amount. Add sour cream and chicken soup to squash. Stir well. Add package of dressing to melted margarine. Place 1/2 of dressing in bottom of deep casserole dish. Spread evenly. Pour in squash mixture. Place remaining dressing on top of squash. Bake at 350° for 30 minutes.
Mix cake as calls for and bake in two 8-inch round pans. Make pudding. Crush Heath bars and mix in separate bowl with Cool Whip. Make sure cakes are thoroughly cooled.
Rinse skinless chicken and pat dry. Put in a 13 x 9-inch baking dish. In a bowl, mix dressing, preserves and onion soup mix. Pour over chicken. Bake at 350° (uncovered) for 1 hour and 15 minutes, or until done.
Cream margarine, add sugar and brown sugar; beat until light and fluffy. Stir in beaten eggs and vanilla. In large bowl, combine crushed potato chips, oatmeal, flour and baking soda; add to sugar mixture and mix well. Fold in M&M's. Bake at 375° on ungreased cookie sheet for 10 to 12 minutes. Let set 1 minute before removing from pan. Makes approximately 6 to 7 dozen cookies.
Brown ground beef, garlic and onion. Drain. Add tomato paste, tomatoes, salt, pepper, oregano, basil, parsley flakes and Worcestershire sauce. Cook together and simmer 15 minutes. Cook lasagna noodles. Add salt and oil to water. Grease pan. Layer noodles, meat sauce, cheese, noodles, meat sauce and cheese. Bake 30 minutes at 350°.
Combine tomatoes, peppers, onion, celery, hot pepper, garlic, vinegar, salt, both sugars and corn syrup in a large kettle. Bring to boiling. Lower heat and simmer, uncovered, stirring once in a while for 1 hour.
Mix dry ingredients (except additional flour). Add egg and oil; mix well. Put wooden skewer in end of frankfurters; coat with additional flour, then dip into corn meal batter. Fry in deep, hot oil until golden brown.
Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag. Add chicken; seal and shake to coat. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high. Add onion and garlic; saut 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and if desired, olives. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer 5 minutes. Remove lid and stir in nacho cheese soup, chopped cilantro and lime juice. Garnish, if desired, and serve with breadsticks, if desired. Prep: 15 minutes. Cook: 15 minutes.
Melt butter in large pan. Add chicken breasts mixed with Greek seasoning. Brown chicken breasts and simmer until hot. Place chicken in a 9 x 13-inch baking dish and set aside. Using the same pan, saute bell pepper, celery, onion and garlic until tender, about 2 minutes. To this mixture, add rice and remaining ingredients. Mix together and pour evenly over chicken. Bake, covered, in a preheated oven at 400° for 45 minutes. Garnish and serve. Serves 4.
Heat oven to 400°. Put two 9-inch round cake pans in oven to heat up. Beat eggs, flour, milk and salt in small mixer bowl on medium speed for 1 minute. Remove pans from oven and put 2 tablespoons margarine in each pan, rotating until margarine is melted and coats sides. Arrange half of apple slices in each pan. Divide batter between pans covering apples. Mix sugar and cinnamon and sprinkle over batter in each pan. Bake uncovered until puffed and golden brown.
Cook roast; cool and slice thinly. To drippings in pan, add water and bouillon cubes. Add seasonings, garlic and green pepper. Simmer 15 minutes. Add sliced beef and marinate in refrigerator overnight. Heat and serve.
Mix ingredients in a small bowl. Slice bread and spread sparingly of mixture. Broil until brown.
Cook carrots in boiling water until tender, but not mushy. Drain; set aside.
Beat butter until creamy. Add sugar slowly and mix well. Add eggs one at a time. Mix in sifted dry ingredients. Add milk. Mix in flavoring. Pour into three cake pans, 3x8 inch or 2x9 inch and bake at 375°.
Brown bacon, ground beef and onion. Drain all of these ingredients and put into large baking pot or slow cooker.
Combine cornstarch and apple juice in small saucepan. Mix well. Add raisins. Cook over medium heat, stirring constantly until thickened. Add brown sugar, lemon juice, mustard and pepper. Stir until smooth.
Chop all bacon and onion into small pieces. Combine all ingredients in a large saucepan and simmer on low heat for 6 to 8 hours.
Cook broccoli. Mix in oblong pan with other ingredients. Sprinkle cheese on top. Bake 25 to 30 minutes at 350°.
Dissolve jello with hot water. Add pineapple (juice included) and frozen strawberries. Pour this mixture into a 9 x 12-inch container. Let mixture congeal.
Pour water over oatmeal and oleo. Let stand for 20 minutes, stirring 2 or 3 times. Add other ingredients. Bake at 350° for 30 minutes.
Saute onion and butter. Pour over rice. Put frozen broccoli in buttered 13 x 9-inch dish. Combine water and milk. Pour over rice on top of broccoli, then put onion and butter on top of rice. Put cheese on top of rice. Dilute mushroom soup a little. Bake at 350° for 45 minutes, covered with tinfoil. Remove last 5 to 7 minutes. Toss lightly. Put onion rings on last 2 minutes.
Preheat oven to 450°. Spray 1 1/2 quart ceramic or glass baking dish or deep dish pie plate. Press cold mashed potatoes onto bottom and up sides of casserole. Bake potato crust 20 minutes or until edge is golden. Meanwhile, brown ground beef. Drain. Melt butter in pan used for beef. Add onions and cook 6 - 7 minutes. Return beef to skillet reducing heat. Stir a ketchup and dried dill. Reduce heat to low, stir in parsley and sour cream. Spoon ground beef mix into mashed potato crust. Garnish with springs of dill weed.
Boil ingredients for 2 minutes. Add cucumbers and boil 7 minutes. Put in pint jars and process in boiling bath water for 5 minutes.
Cook tea and 1 pint of water for 3 boiling minutes. Remove tea bags and add the rest of water and remaining ingredients in a gallon container.
Take tubes of crescent rolls and press into cookie sheet. Bake at 375° for 12 minutes. Cool. Mix remaining ingredients except vegetables. Put mixture on cooled crust and chill. On top of this, put diced vegetables. You can use radishes, broccoli, onion or cauliflower. (I use all 4.) Some use tomatoes, but they are a little juicy. Slice and serve.
Place frozen bread in refrigerator overnight to thaw. Cut into cubes and place in a greased 9 x 13-inch pan. Mix other ingredients and pour over cubes. Let rise. Bake 30 minutes at 350°.
Peel potatoes; mash in a large mixing bowl. Add vanilla and enough sugar to make the consistency of dough. Roll out on wax paper. Spread generously with peanut butter. Roll into a log. Chill for several hours. Slice and store in refrigerator or freezer.
Dissolve yeast in warm (110°) water. Combine and beat next 6 ingredients. Cover with damp cloth; put in refrigerator 2 hours or overnight. Divide dough in half, roll in rectangle and brush with melted butter. Combine 1 cup sugar, cinnamon and raisins and sprinkle over dough. Roll up jelly-roll style. Cut and put in greased pans. Cover for about 1 hour or until double in size. Bake at 350° for 35 minutes. Glaze with powdered sugar and milk.
Brown ground beef, drain fat. Add the next seven ingredients; simmer or cook in a large crock-pot or roaster for 1 hour (longer for crock-pot). Stir occasionally. Serve on buns. Makes about 50 servings.
Blend powdered milk and sugar in blender. Add melted butter and hot water. Blend well. Use when recipe calls for 1 can Eagle Brand milk or 1 can sweetened condensed milk.
Mix all together. Add cubed cheese (Velveeta or Mozzarella). Serve on hamburger buns. Keep in refrigerator up to 2 weeks. Freezes well.
Shape deviled ham into a ball. Mold cream cheese around ham ball. Roll in Cheddar cheese. Chill, wrapped in plastic wrap, until serving time. Serve with assorted crackers. Yields 10 servings.
Quarter cabbage; cook in salted water until crispy tender (8 to 12 minutes); drain. In saucepan, melt oleo. Add carrots and celery; cook until tender. Remove from heat; stir in flour and add milk. Cook until mixture boils and thickens slightly. Add remaining ingredients. Stir until cheese is melted. Pour over cabbage.
Beat eggs in beater. Add oil, sugar and vanilla; mix well. Blend dry ingredients together and add to creamed mixture. Beat well. Add apples and nuts. Stir. Pour into greased Bundt pan. Bake at 325° for 60 minutes. Cool on wire rack. Ice.
Sift flour and baking powder together. Cream butter and sugar; add flour and water alternately to sugar mixture; add vanilla; fold in egg whites. Bake at 350° for 30 minutes in three 8-inch pans.
Heat soup and V-8 juice with cream cheese, stirring until the cheese is melted. Soften gelatin in 1/2 cup of water and then dissolve in hot soup mixture. Stir in green pepper, celery, minced onion and scallions; chill until slightly thickened. Fold in mayonnaise, lemon juice, avocados and crab or shrimp. Pour into a mold that has been rinsed in cold water. Chill until set. Unmold on a chilled serving dish.
Brown hamburger and drain. Mix in beans, tomato paste and 1/2 package taco seasoning. Spread on cookie sheet. Mix remaining taco seasoning with sour cream. Spread over meat mixture. Top with lettuce, tomatoes and cheese. Chill. Serve with taco chips.
Cream butter, sugar and cheese until light and fluffy. Add salt and vanilla; mix well. Add eggs, one at a time. Stir in flour. Blend well. Spoon in greased and floured tube pan, then bake at 325° for 1 1/2 hours.
Cook sugar, water and cornstarch until clear.	To this mixture, add jello and stir well.	Let cool and pour over pie shell filled with strawberries. Cover with whipped cream.
Melt the oleo in casserole. Stir the remaining ingredients, except chicken, together. Place chicken pieces in casserole. Bake at 350° for 1 hour, or until chicken is tender.
Boil the first 3 ingredients to hard crack stage, then add the peanuts, salt, 2 teaspoons soda and butter. Stir until it changes color. Add 1/2 teaspoon (heaping) soda. Stir and pour into buttered pan. Let harden and break into pieces.
In 2 1/2 quart saucepan; combine sugar, corn syrup, butter, cream of tartar and salt. Heat to boiling point. Stirring constantly, boil to hard ball stage. (Note: I don't ever boil to hard ball stage, but just until it forms a good soft ball in water). Remove from heat, stir in baking soda; quickly and thoroughly pour at once over popcorn in large pan. (I use canning kettle). Stir until all is coated. Bake in preheated oven (200°) for 1 hour; stirring every 15 minutes during the baking. Turn out at once on waxed paper, spread apart and allow to cool completely. Break apart and store in tight container. Makes 6 quarts.
Cook ground beef until brown. Drain grease. Add all ingredients and simmer approximately 3 hours. Makes 4 servings.
Cook noodles until done, drain. Wash noodles with cold water until cool, then drain. Set aside noodles. In separate bowl, dice the tomatoes, and add balsamic vinegar, olive oil, salt and pepper. Pour 1 cup of the cheese into mixture. Pour mixture over noodles; stir. Pour into serving dish; sprinkle the remainder of cheese over the top of the salad.
Saute onion or cook with squash. Add remaining ingredients and mix. Bake at 350° until brown.
Preheat oven to 400°. Grease 6 ovenproof custard cups. Stir flour and salt together in mixing bowl. Add eggs and milk. Beat mixture with mixer until smooth. Do not overbeat. Fill custard cup 3/4 full. Bake until puffed and brown, about 30 minutes. Reduce heat to 350° and continue baking for 15 minutes. Remove from custard cups and serve immediately. Fill with butter, fruit, jelly, custard or pudding. Can use muffin tins. Makes 6.
Tear angel food cake into pieces into a 9 X 13 cake pan. Mix cream cheese, Cool Whip, powdered sugar and vanilla. Spread over angel food cake. Mix glaze and strawberries. Spread over cream cheese mixture. Put in refrigerator and cool.
Peel and chop onion. Rinse peppers and cut in halves. Remove the seeds and membranes and cut in strips. In a skillet, saute the onion and peppers in butter until soft, but not brown. Add ground beef and saute over medium heat, stirring until meat is lightly brown. Drain beans and corn. Add to pan. Add salt, chili powder, basil and garlic. Cook, uncovered, 6 to 8 minutes. Finally add olives and parsley. Serve immediately.
Melt margarine and butterscotch chips.	Mix with graham cracker crumbs. Press half of mixture in a 9 x 13-inch pan.
Saute, in skillet, beef, onion, green pepper and salt until vegetables are tender; drain. Add water and tomato paste. Reserve 1 cup for biscuits. Add beans.