HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Jello per directions on boxes. Stir in package of mini-marshmallows.	Cool, but do not let set. Mix drained pineapple with softened cream cheese. Stir in nuts, and add this mixture to the jello mixture. Stir to mix.	Pour into a 2 inch deep dish.	Let set. Cut into squares to serve.
In double boiler, combine cornstarch, sugar and water. cook, stirring constantly, until mixture thickens. Add salt, lemon juice and rind. Continue cooking and stirring until mixture is blended. Beat eggs (yolks) until lemon color. Pour mixture over egg yolks, stirring constantly. Return to hot water. Cook 4 minutes. Add butter. Blend well. Remove and let cool, then pour into pie shell. Beat egg whites and 6 tablespoons sugar until peaks. Spread over pie; bake 15 minutes at 325°.
Tortillas: Spray tortillas with water; sprinkle with cinnamon and sugar. Cut tortillas into 8 triangular pieces. Bake until brown.
Mix milk, egg and biscuit mix. Add parsley, onion and 1/2 cup of cheese. Pour into greased 8 or 9-inch pan. Sprinkle remaining 1/2 cup cheese on batter. Pour melted butter over top. Bake at 350° for 25 to 30 minutes. Serve with ham, chili and Mexican dishes.
Dissolve pudding in pineapple and peach juice. Add pineapple, peaches, apricots and bananas. Top with Cool Whip and sprinkle with grated cheese.
Cook potatoes in skin (not too well done). Peel and grate coarsely. Season with salt, pepper, onions and sour cream. Add cheese and melted butter; mix lightly. Bake at 350° for 30 to 40 minutes.
In bowl, stir together the flour, oats, unsweetened cocoa powder, baking soda and salt. In a mixing bowl, beat the butter and peanut butter with an electric mixer. Add the sugar and brown sugar; beat until combined. Add the eggs and vanilla. Beat the mixture well. Add the dry ingredients and stir until combined. Stir in the semi-sweet chocolate pieces. Drop by generous teaspoonfuls onto ungreased cookie sheets. Bake in a 350° oven 12 to 14 minutes or until done. Let cool for 1 minute on cookie sheet before removing to wire rack.
Cook broccoli according to package directions and add a small amount of salt. Drain. Add mayonnaise, soup, onion and eggs. Mix well. Pour into a greased 2-quart casserole and top with crumbs and grated cheese. Bake, uncovered, at 350° for 30 minutes.
Combine soup, onion, water, lemon juice, salt and pepper in a saucepan. Bring to a boil over medium heat. Pour half of the soup mixture into a greased 1 1/2-quart casserole dish. In layers, add rice (right from box), peas and tuna. Add remaining soup. Sprinkle with cheese and paprika. Cover and bake at 375°.
Cream shortening and sugar; add eggs one at a time, beating well after each. Sift dry ingredients together and add. Add nuts and chocolate chips. Bake at 350° for 25 to 30 minutes in a pan, 10 1/4 x 15 1/4-inch or bake for 35 minutes in a 9 x 13-inch pan. The smaller pan will make thicker bars.
Preheat oven to 350°. Melt margarine in saucepan. When it comes to a boil remove from heat and beat in flour until smooth. Add nuts. Spread in bottom of a 9 x 13-inch pan. Bake in oven for 12 minutes at 350°. Cool completely.
Mash the potatoes and beat in egg. Mix in raisins. Drop from tablespoon into a heated greased frypan. Brown slowly on both sides. Makes 12 patties.
Mix first 8 ingredients at medium speed. Shape dough into a ball and refrigerate for 2 hours or more. Roll dough approximately 1/4-inch apart. Glaze with egg white and water mixture. Sprinkle with your choice toppings.
Mix all in a bowl (mixer optional). Spoon into crust. Place in freezer for 30 minutes, minimum.
Mix together sugar, water and Karo syrup. Bring to soft boil. Beat 2 egg whites while syrup is boiling. When egg whites are well beaten, add 1/2 of the sugar mixture. Continue to beat egg whites and syrup while rest of the syrup is boiling to a hard crack stage. Add to the egg whites and beat well. Add vanilla and nuts. Drop on wax paper when mixture begins to thicken.
Boil pears, pineapple and sugar for 20 minutes. Remove from heat and add 1 large box of orange jello. Pour into jelly jars.
In large bowl combine the popcorn, peanuts, pecans and candy. In a double boiler melt oil, butter and marshmallows until smooth. Pour this mixture over popcorn mixture and stir until coated. Press mixture into pan. Cover with plastic wrap and let set overnight. Turn out and eat.
Put Brazil nuts, dates and cherries into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruit. Mix until nuts and fruit are coated. Beat eggs until foamy. Add vanilla. Stir into nut-fruit mixture until well mixed. Turn into greased and wax paper lined pan, 9 1/4 x 5 1/2 x 2 1/2-inch. Spread evenly in pan. Bake in slow oven, 300°, for 1 hour and 45 minutes. Cake must be cooled before slicing. If desired, cut in half and wrap as two separate gift cakes. Makes one 3 pound cake. This recipe is over 30 years old; very good.
Melt butter. Remove from heat and add flour and salt. Blend well. Slowly add milk. Return to fire and bring to a boil for 1 minute. (If milk does not "mix-in", place pan on very low heat, stirring constantly until butter melts and flour mixes with liquids.) Add more milk to make a thinner sauce. Add more flour and butter to make a thicker sauce.
In a large skillet, cook beef, celery and onion until meat is browned; drain. Stir in taco mix, water, beans and green chilies if desired; mix well. Pour into a 2 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with cheese, green onions, tomatoes, olives and chips.
Remove fat from pork chops; score each piece, making diamond-shaped cuts. Pound pieces to about 1/8-inch thick. Place in a shallow baking dish.
Mix cereal, peanuts and banana chips in 3-quart casserole dish or bowl. Mix margarine, honey, cinnamon and salt; pour over cereal mixture, tossing until evenly coated. Microwave on High for 3 to 4 minutes, stirring after 2 minutes until toasted. Watch carefully so mixture does not burn.
Mix all ingredients for first layer and spread in 9 x 13-inch baking dish. Bake 350 for 20 minutes. Cool.
Cook sausage in a large skillet with 3/4 cup water, 10 to 15 minutes, until browned. Remove and cut into 1/2-inch pieces. Discard liquid.
Heat 8-inch skillet on medium heat. Lay bread on cutting board. With 12 ounce glass, place on center of bread and twist until donut hole appears. Now eat donut hole. Butter bread (both sides). Place in pan, crack 1 egg to pour into center of hole.
Boil potatoes in their jackets. When tender, peel and dice. Add celery, hard-cooked eggs, onion, pickle and parsley. Fry bacon until crisp and brown.
Combine oil, dressing mix, garlic salt, dill weed and lemon pepper. Stir well until dry mix is dissolved. Add crackers and toss to mix well. Toss several times at intervals until oil is absorbed. Store in airtight container.
Mix all ingredients together (it will be soupy). Pour into a large, ungreased roaster pan. Bake uncovered at 350 for 1 hour or until brown.
Mix all ingredients. Divide dough in half. Make into 2 rolls. Wrap in waxed paper and freeze. Slice and bake at 350° for 30 minutes or until light brown.
Brown ground beef. Prepare rice according to normal directions. Combine ground beef, rice, can of cream of mushroom soup, onion and celery in a 9 x 5-inch loaf pan. Sprinkle chow mein noodles over the top. Bake in a 350° oven for 20 to 25 minutes.
Mix dry ingredients and then eggs and the liquids. Cook over low heat to thicken. Stir constantly and let cool; then serve.
Mix oil, sugar, eggs and coloring together. Add dry ingredients alternately with buttermilk. Add vanilla. Bake in 3 layers at 350° for 25 to 30 minutes.
Brown beef in butter; pour off grease. Season with salt and pepper; add vegetable soup and string beans. Pour into casserole and top with creamed potatoes. Brown in oven and serve immediately.
Beat together first 6 ingredients. Mix in pecans. Pour in unbaked pie shell. Cook in preheated 350° oven for 40 minutes or until a thin knife, when inserted, comes out clean.
Cover bottom of an 8-inch square pan with blueberries. Mix 3/4 cup of sugar, butter, baking powder, salt, milk and flour together until crumbly. Pour over blueberries. Mix remaining sugar and cornstarch; sprinkle over flour mixture. Pour 2/3 cup boiling water over top. Bake at 375° for 45 minutes. Yields 9 servings.
Mix all ingredients well. Drop by spoonfuls onto cookie sheet. Bake at 400° for 10 minutes.
Cream together all ingredients. Set aside. Roll out one can of rolls and place in a greased 9 x 13-inch pan. Place mixture on top of rolls and cover with the second can of rolls. You may want to press out the second can of rolls so you can cover complete top of cream cheese mixture. Bake at 350° for 30 minutes.
Bring sugar, buttermilk and cocoa to a full boil. Boil for 2 minutes, remove from heat and add peanut butter, oats, vanilla. Spoon on wax paper to cool.
Combine all ingredients in a pressure cooker and cook for about 1 hour. Or, cook in a large pot, covered until meat falls apart. After this mixture is cooked, shred the meat. If too much liquid remains, simmer uncovered until liquid cooks away. Taste to test seasoning and add desired additional seasonings before simmering away the liquid. This meat can be used for anything-enchiladas, tacos, nachos, tostados, huevos, etc.
Combine cream cheese, steak sauce and curry powder in bowl. Mix well. Add chicken, celery and parsley. Mix well. Shape into balls. Roll in a mixture of pecans and parsley. Chill until firm. Serve with crackers.
About 2 hours before serving, in 10-inch skillet over medium-high heat, in hot salad oil, cook onion, pepper, celery and garlic until vegetables are tender and lightly browned, stirring occasionally. Remove 2 tablespoons vegetable mixture; reserve for garnish. Into vegetables remaining in skillet, stir nutmeg and 1 1/2 teaspoons salt. Cook 1 minute. Remove skillet from heat.
Combine eggs and milk in a large, wide bowl. Beat vigorously. Add cinnamon and beat again to absorb most of the cinnamon. Place a little cooking oil on a hot griddle at medium heat. Dip a slice of bread at a time in the egg mixture, covering both sides. With fork and thumb, remove each slice from mixture and place on the hot griddle. Cook each side until it is a golden brown. Remove to a platter.
Preheat oven to 450. In 13 x 9 baking pan combine all ingredients until all potatoes are evenly coated. Bake uncovered, stirring occasionally 40 minutes or until potatoes are tender and golden brown. 4 servings.
Heat oven to 375°. Sprinkle 1 1/2 tablespoons sugar on a cutting board; separate dough into 4 rectangles. Press perforations to seal. Lightly press dough into sugar and brush top of rectangles with the melted oleo, then sprinkle with remaining sugar. Using two rectangles, place one on top of the other. Starting with the shortest sides, roll up both ends jelly roll fashion to meet in the center. Cut into 8 slices. Repeat with the remaining two rectangles, making 16 slices in all. Place, cut side down, on lightly greased cookie sheet. Brush with remaining oleo. Bake for 10 to 12 minutes or until golden brown. Remove immediately from cookie sheet and allow to cool completely.
Separate eggs. Mix egg yolks, lemon juice and milk. Pour into graham cracker crust. Beat egg whites until fluffy. Add 3 tablespoons sugar and 1/4 teaspoon cream of tartar. Beat a few more minutes. Put on pie and brown at 350° for 15 to 20 minutes.
Heat oven to 375°. Melt margarine. Combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken in melted margarine; coat with crumb mixture. Reserve the remaining margarine. Place chicken on ungreased baking pan. Bake for 50 to 60 minutes or until fork-tender.
Beat eggs, milk, dry mustard and oil in mixing bowl. Butter a 9 x 13 glass dish. Layer bread, cheese, sausage, green onion and pour egg mixture on top. Refrigerate overnight. Remove 10 minutes prior to baking. Bake, uncovered at 375° for 30 to 40 minutes or until eggs are done.
Melt cocoa and butter, adding all other ingredients slowly. Boil, stirring constantly, for 1 minute. Will frost a 2-layer cake.
Beat eggs until fluffy. Add sugar, oil and vanilla. Stir in zucchini. Stir in rest of ingredients. Mix well. Pour into 2 floured and greased loaf pans. Bake at 350° about 45 minutes.
Combine meat, seasonings, grated onion and milk thoroughly. Split buns and spread each half with meat mixture, spreading well to the edge. Arrange buns on broiler rack. Insert broiler pan and rack so the meat is 2 or 3 inches from heat. Broil 10 minutes. Serve with tomato slices and lettuce. Serves 6.
Mix all ingredients except Cheddar cheese and potato chips. Put in casserole. Cover with cheese and chips. Bake, uncovered, at 375° for 20 minutes.
Place the flour and salt into a bowl; stir in sugar. Cut in half the butter or margarine with the lard until the mixture resembles fine cornmeal. Add enough iced water to mix to a firm dough.
Drain all vegetables. Mix together oil, vinegar, sugar, salt and pepper. Bring this mixture to a boil, then cool in refrigerator. Pour over vegetables; stir and refrigerate overnight. Will keep for 2 weeks!
Mix corn meal, eggs, milk, soda, salt, corn and drippings and set aside. Saute ground meat and put on absorbent paper to drain. Prepare onion, cheese and peppers in separate mounds. Grease a large iron skillet and heat. Sprinkle a very thin layer of corn meal in the skillet and let brown slightly. Pour half the batter in skillet; sprinkle the grated cheese evenly over the batter, then the meat, next the chopped onions and finely the jalapeno peppers. Pour remaining batter on top. Bake for 45 to 50 minutes at 350°.
Combine all ingredients in Ziploc bag. Add pork; mix well and refrigerate 3 to 10 hours (or overnight), turning occasionally. Drain pork, reserving marinade. Place pork on wire rack over baking pan. Bake in preheated oven (350°), turning and basting often until cooked through, approximately 45 to 60 minutes. Slice into thin diagonal slices.
Combine chips, salt, condensed milk and vanilla in large microwave-safe bowl. Cook on High for up to 3 minutes. Stir to melt any whole chips. Add nuts if desired. Spread evenly into wax paper lined 8-inch square pan. Chill 2 hours or more. Turn onto board; peel off paper. Cut in 1-inch squares.
Mash cream cheese and add flavoring and coloring. Mix in powdered sugar and then knead with hands until the consistency of pie dough. Roll into marble size balls and dip into granulated sugar. Press sugared side into candy molds and unmold onto waxed paper. Makes about 25 roses and 25 leaves.
Bottom Layer: Blend first 4 ingredients. Pat in bottom of 9 x 13-inch or larger pan. Bake at 350° for 20 to 25 minutes (less time in glass pan).
Saute ground beef with onions, pepper and celery in skillet until crumbly. Combine corn meal and tomatoes in saucepan. Cook 5 to 10 minutes, stirring constantly. Add to ground beef mixture. Add remaining ingredients, except cheese. Mix well. Pour into greased casserole. Top with cheese. Bake at 325° for 45 minutes.
Butter large shallow casserole. Line with asparagus. Sprinkle some cheese over top. Cover with crab and shrimp. Sprinkle with cheese. Cover with drained mushrooms and mushroom soup to which lemon juice and dry mustard have been added. Also add salt, pepper and sherry. Scatter almonds and bread crumbs on top. Add the rest of cheese and paprika. Cover tightly with foil and bake 30 minutes at 350°. Brown under broiler until brown. Can make day ahead and store in refrigerator.
Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast.
Brown first 3 ingredients together and drain. Cook noodles, but don't overcook. Drain. Mix everything together. Top with buttered bread crumbs if desired. Bake for 25 to 30 minutes at 350°.
Combine dry ingredients and cut in shortening. Add buttermilk and mix with fork just until holds shape. Mix lightly with hands about 10 times. Pat dough down to about 1/2-inch thickness. Cut out in rounds. Bake on ungreased baking sheet in a 450° oven for 12 to 15 minutes. Serves 10.
Combine corn, sour cream, butter and eggs. Mix well. Then fold in corn mix. Pour into 9 x 13 casserole dish. Bake at 350° for 25 to 30 minutes.
Cut biscuits into quarters and shake a few at a time in a bag with cinnamon and sugar. Place in a well-greased tube pan. Bring to boil 1 cup sugar and 1 1/2 sticks butter. Pour over biscuits. Bake for 35 to 45 minutes at 350°. Remove from pan immediately. Cool; pick apart with fingers.
Cook broccoli in broth about 3 minutes. Add soup. Add drained carrots. Cut Velveeta up in cubes. Add to soup mixture, stirring until melted. Add chicken near end.
Spread cake mix, butter and 1 egg in greased 9 x 13-inch pan. Mix cream cheese, eggs and sugar and spread over cake mixture. Bake at 325° for 30 to 40 minutes or until lightly browned.
Place yams in shallow dish. Combine syrup, sugar and butter in a saucepan, stirring to a boil. Pour over yams. Bake at 350° for 25 to 30 minutes, basting frequently.
Cook and drain noodles. Put 1 layer of noodles and 1 can of tuna in bottom of baking dish. Cover with 1/2 can of cream of celery soup, another layer of noodles and tuna with rest of celery soup on top. Put crushed chips on top and put tomato soup, mixed and heated with 1 can water, on top of all. Bake at 375° for 50 to 60 minutes.
Set oven to 350°. Cream 1/2 cup margarine in a bowl; add sugar, eggs and vanilla. Mix. Melt remaining 1/2 cup margarine and chocolate in a saucepan over low heat. When melted, add to first mixture; mix well. Add sifted flour and salt to mixture; mix well. Stir in nuts. Pour into greased 13 x 9 x 2-inch pan. Sprinkle coconut and cinnamon evenly over top. Bake about 45 minutes; cool in pan. Cut in 1 1/2-inch squares. Makes about 60 pieces.
Cook cabbage for seven minutes. Mix all ingredients and put buttered bread crumbs over top. Bake about 1/2 hour.
Add ingredients one at a time to blender; blend at high speed. Use a spatula to scrape sides; blend more. Set aside for a few minutes. Use a hot griddle or waffle iron.
Combine butter, sugar and corn syrup in a saucepan. Bring to a rolling boil. Remove from heat and stir in peanut butter, cereal and vanilla. Drop by teaspoonful onto waxed paper, or can be spread in buttered pan and cut in squares.
Mix Oreos with 1/2 stick melted butter. Put in 13 x 9-inch pan. Add ice cream. Freeze.
Blend soup, milk, salt and pepper. In buttered 1 1/2-quart casserole, alternate layers of potatoes and sauce. Dot top with butter and cover. Bake at 375° for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.
Mix all ingredients except ham and rolls, then add ham. Cook on high for 1 hour, then 1 hour to all day on low. Ham can be added throughout day. Can easily be doubled.
In soup pot, combine water, tomatoes, bouillon cubes, Old Bay and pepper. Bring to a boil. Add onion, celery and cabbage and simmer, uncovered, for 20 minutes. Add crabmeat and continue cooking for 10 minutes more. Can be made a day ahead and refrigerated overnight. Better flavor when reheated. Serves 4 to 6.
Mix broccoli and corn in casserole dish. Stir in eggs and onion. Melt the 4 tablespoons margarine and stir in stuffing mix. Spread stuffing mix over top of casserole and bake 1 hour at 350°.
Combine strawberries, bananas, orange juice and lemonade in container of electric blender; blend until smooth. Combine soft drink mix, sugar and water, stirring until sugar is dissolved. Add fruit mixture, stirring well. Just before serving, add ginger ale. Yields about 6 quarts.
Cream softened butter, sugar and eggs. Add flour, baking powder, milk, lemon juice and poppy seed. Spray loaf pan with nonstick spray. Bake at 325° for 45 minutes. Let cool. Stick top all over with toothpick if glazing.
Drain fruit juices in pot. Add Cherry Coke, bring to boil. Dissolve Jell-O in boiling liquid. Mix well. Set aside to cool. Cut cream cheese into small pieces. Pour Jell-O mixture into a casserole dish or large mold. Add nuts, fruit, and cream cheese pieces. Place in refrigerator until set.
Cream together the sugar and butter. Add eggs. Beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly. Add dry ingredients alternately with milk; mix well. Stir in vanilla and nuts. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 45 to 50 minutes. Cool. Frost with Penuche Frosting.
In a bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. Shape into 6 cakes. Fry in hot oil (350°) until browned.
Sift flour, soda, salt, baking powder and cinnamon. Set aside. Mix eggs and sugar. Add oil. Mix in carrots and nuts. Add dry ingredients, blending well. Bake at 350° in greased 10 x 14-inch pan until golden brown (50 minutes).
Mix all dry ingredients together. Add other ingredients with beaten eggs. Bake in layers or loaf. Bake at 350° until toothpick comes out clean.
Beat eggs slightly; add sugar and Karo. Then mix in mincemeat, raisins, nuts, vanilla and juices. Pour in 2 unbaked pie shells and put crusts on top; bake at 350° until done. Makes 2 pies.
Blend in food processor, blender or in a shaker. If using processor, garlic is minced with a metal blade. Makes 8 servings.
Preheat oven to 350 degrees. Mix together melted margarine, eggs and milk. Then mix in dry ingredients. Grease and flour 13 inch loaf pan. Bake 45 - 60 minutes.
Combine in bowl of electric mixer flour, soda, salt, baking powder, sugar and margarine. Beat at medium speed until mixture is of a mealy consistency. Slowly add the buttermilk, vanilla and mashed banana. Mix 4 minutes or until light and fluffy. Add the slightly beaten eggs in two parts, beating after each addition; fold in nuts. Place in two greased and floured 9-inch pans. Bake at 350° until cake is brown and springs back when touched lightly, about 25 minutes. Remove cake from pan as soon as taken from oven. Cool, top side up, on a wire rack or towel.
Fry onion until limp. Add meat, celery, carrot, garlic salt and soy sauce. Brown; drain off grease. Add bean sprouts; mix well. Taste and add more seasonings if desired. Spoon a small amount of filling on each egg roll wrapper. Fold 2 opposite sides over and about 3/4 inch each. Then roll up according to illustration on package. Seal edge with water. (Dip your finger in water, then run along edge of wrapper and seal.) Heat 1/2 inch of oil in frying pan on medium high. Add 4 egg rolls and brown on both sides lightly. Repeat until all are cooked. Drain on paper towels. Serve with duck sauce.
In glass bowl, layer 1/2 brownies, 1/2 pudding, 1/2 whipped topping and 3 crushed Heath bars. Repeat layers. Keep refrigerated until ready to serve.
Cream together first 4 ingredients. Add flour until dough doesn't stick to your hands and is easy to roll into 3/4-inch bars. Work in chopped pecans and shape into crescents. Place on ungreased cookie sheet. Bake at 375° approximately 30 minutes, or until lightly golden. After cookies are cooled, roll in powdered sugar gently because they break easily.
Place the potato in a small heavy saucepan. Add enough unsalted water to cover and bring to a boil over moderately high heat.	Cover and cook until the potato is tender, about 20 minutes; drain. Let stand until	cool enough to handle. Peel the potato, cut it into 1/2-inch cubes and place it in a large bowl.
Bake the crescent rolls at 350° for 12 minutes; let cool. Mix the cream cheese dressing, Miracle Whip and milk together and spread mixture onto crust. Top the pizza with the chopped vegetables and shredded cheese.
Grease a 9 x 12-inch oven dish. Spread rice over bottom. Add mushroom soup. Add legs or thighs. Sprinkle onion soup over. Add orange juice over all. Cover and bake about 1 to 1 1/2 hours at 350°.
In 5-quart kettle combine tomatoes, onions, celery, peppers and spices. Cook on medium heat 35 minutes. Cut bacon into small pieces. Fry to brown and crispy. Add drained bacon and 2 tablespoons grease to stew.
Cook tortellini. Add all ingredients except seasonings. Season to taste with salt, pepper, Italian seasoning and garlic powder.