HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello with 2 cups hot water. Drain blueberries and pineapple. Add enough cold water to juice to make 2 cups. Add to jello. Mix blueberries and pineapple with jello and congeal. Mix cream cheese, sugar, sour cream, nuts and vanilla. Spread over top of congealed mixture.
Combine cream cheese, sour cream and chipped dried beef. Add onion to taste. Place in a small baking dish and sprinkle nuts on top. Bake at 325° for 30 minutes or at 350° for 15 minutes. Serve with bread or crackers. May be served cold in sandwiches.
Place croutons in greased 9 x 13 x 2-inch pan. Top with cheese and mushrooms. Spread cooked sausage and onion over cheese. Beat eggs or egg substitute with 2 cups milk and seasonings; pour over sausage. Cover and refrigerate overnight. The next day, mix soup with remaining 1/2 cup milk and spread on top. Bake at 325° for 1 hour. Makes 8 servings.
Mix all ingredients well and pour into a greased casserole. Bake for 40 minutes at 350°.
Put sugar, brown sugar, syrup and water in a saucepan, stirring until sugar is dissolved. Add butter and continue cooking, without stirring, until the temperature is 240° or until mixture forms a soft ball when tested in cold water. Put popped corn in a large bowl and sprinkle with salt. Pour the hot syrup over it and mix thoroughly. Shape into balls with gloved or buttered hands, so they don't burn. Wrap in plastic wrap.
Mix soup as directed and pour over whole corn, mixing well. Bake at 350° for about 20 minutes. Cut tomatoes into quarters and place around the sides and bake for about 5 to 10 minutes longer.
Bake 1 hour at 325° (45 minutes covered and 15 minutes uncovered).
Cut round pita bread in half to form pocket. To each pocket add about 1 tablespoon of baked beans. Spread along side (inside), 1 tablespoon of cottage cheese (spread over the beans), 3 or 4 onion slices, 3 or 4 cucumber slices. Top with shredded lettuce or alfalfa sprouts.
Let cream cheese soften. Mix the cream cheese, peanut butter, powdered sugar and vanilla. Blend in Cool Whip. Spoon mixture into pie shell. Sprinkle with pecans on top, if desired. Keep refrigerated.
Mix the cold water with the gelatine and boil. Add the remaining ingredients. Mix and set in the refrigerator; will set up.
Peel potatoes, slice and place in kettle. Add water, cover and boil until tender. Mash until free of lumps. Add sugar, margarine and pineapple; stir well. Place in casserole, cover with marshmallows.	Place in oven and bake at 350° and brown.
Melt the butter in a 10-inch skillet and saute the cabbage, potatoes and onion until tender, about 7 to 10 minutes. Pour cream into the skillet and season with a little salt and pepper, stirring to blend. Cover the skillet and let simmer about 5 minutes. This delicious, creamy mixture serves 4.
Mix first 4 ingredients together. Make into balls. (I use No. 24 dipper.) Put into 9 x 13-inch pan. Mix rest of ingredients together, then simmer on top of stove. Then pour over meat balls. Bake at 325° for 1 hour. Do not cover while baking.
Lightly grease 1 1/2-quart baking dish. Put potatoes in dish. Add onion, pepper, salt and cheese. Dot with butter. Bake at 350° for 1 hour. Garnish with chopped parsley.
Put first three ingredients in a large bowl and mix well. Let stand overnight. Drain and mix in cold water. Drain again and put into large pot with remaining ingredients, stirring occasionally. Cook 30 minutes or until desired consistency. Pour into 6 to 8 hot sterilized pint jars and seal. Process 5 minutes in boiling water bath.
Combine sour cream and seasonings. Dip chicken in mixture. Roll in crumbs. Bake in well-buttered pan at 350° for 1 hour or until tender. Yields 6 servings.
Mix margarine, sugars, flavoring, pudding and eggs thoroughly. Mix flour and baking soda and add to mixture. Stir in chocolate chips and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cut off and discard tips of chicken wings. Cut wings at joints to make 24 pieces. Rinse pieces and pat dry. Fry wing pieces, a few at a time, in deep hot oil for 8 to 10 minutes or until golden brown and no longer pink. Drain on paper towels. Keep pieces warm in a 300° oven while frying remaining pieces. Transfer wings to serving dish. In a saucepan melt margarine or butter. Stir in hot pepper sauce. Pour over wings, turning to coat. For dipping sauce, in a small mixing bowl stir together sour cream, mayonnaise or salad dressing, basil, parsley, and milk. Serve wings with dipping sauce. Garnish with fresh basil, if desired. Makes 8 to 12 appetizer servings.
Slice lemon, mushroom and onion. Sprinkle chicken with salt, pepper, parsley and wine. Heat oven to 400°. Place chicken on the aluminum foil. Place mushroom, butter and onion over the chicken. Wrap chicken with foil. Bake for 15 to 20 minutes, or until chicken is done.
Prepare pasta as directed, cooking 9 minutes. Drain and rinse with cold water. Arrange in single layer in greased roasting pan. Mix together cheeses, eggs, salt and pepper. Fill shells with cheese mixture. Pour sauce over shells and bake at 350° for 30 minutes. Sprinkle immediately with additional Parmesan cheese, if desired. Serves 6 to 8.
Saute butter and onion. Cook broccoli as on package; drain. Add garlic cheese to onion and butter, then cream of mushroom soup, then add cooked broccoli.
Let cheese soften and pour 1/2 jar of chutney over it. Serve with Hi-Ho or Ritz crackers. Easy and very good!
Mix together. Use this before barbecuing or smoking meat. Place on meat 1 hour before cooking.
Preheat oven to 350°. In a small bowl, combine sugar, cinnamon and cornstarch; set aside. Bring vinegar and water to a boil. Stir in sugar mixture and cook until thickened. Pour mixture into crust-lined pie pan. Place top crust on top and cut a few holes in it. Bake until top crust is golden brown.
Cook potatoes in boiling salted water until tender; drain. Add butter, cream cheese and 1/3 cup milk or cream. Mix on low speed. Add remaining ingredients. Makes 8 to 10 servings.
Cream shortening and sugar. Add egg; beat well. Sift flour, salt and baking powder. Add alternately with milk. Add vanilla. Mix well. Roll lightly on floured surface to 1/8-inch thickness. Bake at 350°.
Mix last 4 ingredients; pour over the fish. Bake at 400° for 15 minutes or until flakes.
Whip cream cheese until light and fluffy. Beat in peanut butter and sugar. Add milk a little at a time. Blend thoroughly and fold in Cool Whip by hand. Put this mixture into graham cracker crust and freeze pie. Remove from freezer one hour before serving. If you double this recipe and use regular size pie crusts, you can make three pies.
Combine dry ingredients in large bowl. Add remaining ingredients and add boiling water last. Pour into greased and floured 8 x 8-inch square pan. Bake in the oven for 45 to 50 minutes at 350°.
Saute mushrooms in small amount of vegetable oil; set aside. Brown meat; add 2 cups of wine and mushrooms. Simmer 20 minutes. (Wine will cook down quickly.) Add golden cream of mushroom soup and simmer for 20 more minutes. (If too thick, add more wine.) Cook rice as directed on package. Serve meat over rice. Serves approximately 6 people.
Melt butter; mix in stuffing mix. Parboil squash; drain. Mix squash with carrots, onions, sour cream and soup and 1/2 of stuffing. Spread in a casserole dish; sprinkle remaining stuffing on top. Bake 45 minutes at 350°.
Crush 2 packages crackers; mix with melted margarine. Line casserole dish like a pie shell. Layer chicken, soup mixture and 1 package crushed crackers in order, ending with crackers. Bake at 350° for 30 minutes.
Place melted shortening in bowl. Stir in sugar, eggs and milk. Mix 4 dry ingredients and add to first mixture. Beat thoroughly. Fill greased muffin pans (1/2 full). Bake at 375° for 25 minutes.
Prepare Jell-O according to package. Add blueberries and pineapple. Chill until set.
Fry bacon, reserving drippings. Place onion and potatoes in pot; boil until tender, about 10 minutes. Add salmon, ketchup, bacon drippings, salt, pepper and hot sauce to potatoes and onion. Cover with water; cook 10 to 15 minutes or until thick.
Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer in a 13 x 9-inch baking pan. Bake at 350° for 15 minutes or until pecans are toasted. Remove from oven and let cool. Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla.
In a large skillet, heat oil and brown chicken. Drain well. Add onion soup mix blended with the water and tomatoes. Simmer, covered, stirring occasionally, for 45 minutes or until chicken is tender. Makes 4 servings.
Melt butter; stir in flour until well blended. Chop tomatoes and add to flour mixture. Cook until thick. Season with salt, pepper and sugar. Gradually add hot milk; cook and stir until boiling point is reached. Remove from heat. Good served over rice.
Mix dry ingredients together. Add oil and mix well. Add eggs and vanilla next; blend thoroughly. Add carrots and nuts last. Batter is enough for a 13 x 9-inch pan or three 8-inch pans. Bake at 300° for 45 minutes. May or may not need frosting; it's your choice.
Lightly mix all ingredients, except greens. Pour into refrigerator tray or pan. Freeze until firm. Cut into squares and arrange on greens. Serve with dressing of your choice.
Mix soda and buttermilk and dissolve sugar. Use large saucepan and boil slowly to soft ball stage. Mixture turns brown as it cooks. Stir constantly. Remove from heat and add flavoring, margarine and pecans. Stir until it begins to look like it is ready to sugar or cream. Drop in small cakes on wax paper.
Cream shortening, margarine, both sugars and the eggs until creamy. Add vanilla, soda, salt and mix well. Add flour. Blend and stir in chocolate chips. Drop by spoonful on ungreased cookie sheet, bake at 350° for 8 to 10 minutes. Makes 4 dozen.
Mix the soup, salad oil, vinegar, sugar, salt, pepper and dried mustard together. Pour the mixture over the cooked carrots, onion and celery. Chill overnight.
Melt margarine in saucepan. Add onions and celery and simmer until tender. Add broccoli spears, rice, soups and cheese. Mix well.
In medium bowl, combine all ingredients. Be sure to thaw frozen spinach. Cover, refrigerate until serving at least 2 hours. Garnish with additional chopped nuts. Serve with fresh vegetables for dipping or use as a filling for fresh mushroom caps. Makes about 1 1/2 cups.
Drain salmon. Combine with cucumber and green pepper. Arrange avocado halves on 4 small plates lined with salad greens. Spoon in salmon mix; garnish with tomato slices and olives. Serve with dressing.
Saute onion in 2 tablespoons butter. Set aside. Cook butter and flour over medium heat for 3 to 5 minutes. Add the half and half, slowly, stirring with a whisk. Add chicken stock and simmer for 30 minutes. Add broccoli, carrots and onions. Cook over low heat about 20 to 25 minutes or until flavors have blended and carrots are tender. Add salt and pepper to taste. Add heavy cream and nutmeg just before serving. Serves 10 to 12.
Crush cookies, reserve 2/3 cup for top. Mix crumbs, 1/4 cup margarine and press into 9 x 13-inch pan. Chill. Melt chocolate, 1/2 cup margarine, sugar, salt and milk. Boil 4 minutes, stirring constantly. Add vanilla. Spread over crust. Chill until set. Spread ice cream and sprinkle with crumbs.
Drain beets, measure juice. Add water to make 1 1/2 cups liquid. Bring to boil. Remove from heat, add jello, sugar, vinegar and horseradish. Stir until gelatin and sugar have dissolved. Cool partially. Add beets, celery and onion and put into mold.
Mix yogurt and Cool Whip. Add dry jello and mix well. Add fruit. Mix and pour into crust. Place in refrigerator for 1 hour before serving.
Bake or microwave potato. Top with cottage cheese and salsa. Serve with celery and carrot sticks.
Sift together the flour, salt and soda; set aside. In mixing bowl, blend the shortening, sugar and eggs; beat well. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk. Remove 1/3 of batter to another bowl. Add nuts and melted chocolate. Spread in a greased 9 x 13-inch pan. Arrange whole graham crackers in single layers over batter in pan. To remaining batter in mixing bowl, add the chocolate chips. Drop by spoonfuls over crackers. Spread to cover. Bake in preheated oven at 375° for 20 to 25 minutes. Cut in squares when cool.
Pour boiling water over oats and let sit for 20 minutes. Mix all other ingredients and then add oats.
Place broccoli and carrots in a steamer basket. Cover and steam over 1-inch boiling water for 8 to 10 minutes or until crisp-tender. Drain and set aside. In a large skillet, melt butter over medium heat. Add onion and garlic; saute until onion is tender, about 2 minutes. Stir in flour and blend until smooth. Gradually add milk; cook, stirring constantly, until thickened, about 8 to 10 minutes. Remove from heat. Stir in sour cream, Parmesan cheese and mustard. Add broccoli and carrots. Serve over hot noodles. Makes 4 servings.
Stir milk, sugar and shortening until dissolved. Cool. Add yeast dissolved in water and enough flour to make a batter. Beat until smooth and let rise until double. Add baking powder, baking soda, salt and enough flour to make dough. Knead a few minutes. Roll out. Cut enough for meal. Let rise until double. Store remainder covered in refrigerator. Use as needed.
Remove skin, bake at 425° for 1/2 hour; drain fat. Mix all remaining ingredients; pour over chicken, turning once. Cook 30 minutes.
In mixer bowl, beat together cream cheese and mayonnaise. Dissolve jello in boiling water and stir into cream cheese mixture. Mix in ginger ale and refrigerate until slightly thickened. Fold in remaining ingredients. Pour into a shallow 8-cup mold. Refrigerate until firm.
Cook potatoes. Drain. Add cheese. Saute onion in margarine. Add to potatoes and mash. Let cool.
In a casserole dish, put a layer of peas and a layer of asparagus, then add cheese and pour on mushroom soup. Sprinkle some cheese and put pats of butter on top. Place in oven at 350° until hot through.
Cut meat into 6 serving-size portions. Combine flour and salt; with meat mallet, pound 2 tablespoons of the mixture into meat on both sides. Brown meat on both sides in hot shortening. Transfer meat to a 12 x 7-inch baking dish. Blend remaining 2 tablespoons flour mixture into pan drippings. Stir in undrained tomatoes, celery, carrot and Worcestershire sauce. Cook and stir until thickened and bubbly; pour over meat. Bake steak, covered, in a 350 degree oven about 1 hour or until meat is tender.
Brown ground beef with onions and green peppers. Drain grease and add green beans, tomato sauce, ketchup, salt and pepper (to taste). Press crescent rolls into 9-inch pie pan to form crust. Mix egg and 1 cup Mozzarella cheese. Spread on bottom of crust. Add meat mixture and top with remaining cheese. Bake at 375° for 20 to 30 minutes or until crust is golden.
Chop up garlic and parsley. Brown garlic and parsley in olive oil. When it starts to brown, add one can of clams, 3/4 bottle of clam juice and some black pepper. Bring to a boil. Shut off gas and add to cooked spaghetti.
Combine Better 'N Eggs and milk in mixing bowl or blender. Add remaining ingredients. Beat for 2 minutes or until well blended. Refrigerate until ready to use. Has 0 g fat and 50 calories.
Prepare egg noodles according to package directions. I cook mine in the chicken broth. In a large skillet, cook celery, bell pepper and onion in butter until tender, but not brown. Stir in soup, milk, cheese, salt and pepper and 3/4 cup chicken broth. Stir until cheese melts. Add noodles and chicken. Pour into a greased 3-quart casserole dish. Top with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Grease medium sized pie dish. Beat ingredients together, mixing well. Pour into pie dish. Bake for approximately 1 hour until golden brown. Serve when cool with fresh cream.
*Mix all dry ingredients together. Add melted butter. Put 2/3 of this mixture on bottom of greased 9 x 13-inch baking pan.
Drain beets, reserving liquid. Pour liquid into a glass bowl; simmer sugar, vinegar, salt and spices until sugar dissolves. Mix with beet juice. Add beets, eggs and onion. Cover and chill at least 2 hours, preferably longer.
Mix ground beef with milk and cracker crumbs in bowl. Season with salt and pepper. Shape into 1 1/2-inch meatballs. Place in 9 x 9-inch baking dish. Combine vinegar, catsup, brown sugar, Worcestershire sauce, onion and green pepper in saucepan. Bring to a boil; pour over meatballs. Bake at 350° for 1 hour, stirring occasionally.
Mix almonds and cracker crumbs. Have 2 cups. Add rest of ingredients. Place in casserole, greased or sprayed with Pam. Bake 35 minutes at 350°.
Use 9 x 13-inch pan or larger. Mix pineapple and cherries in baking pan. Sprinkle dry cake mix over top of pineapple and cherries. Then sprinkle chopped nuts over dry cake mix. Then add pats of margarine over that. This will brown. Bake at 350° for 40 minutes.
Lightly grease casserole. Mix all ingredients except chicken and soup mix. Put in casserole pan. Place chicken on top of mixture. Sprinkle chicken with onion soup mix and seal with foil. Bake at 350° for 2 1/2 hours. Don't peek!!
Cook meat and drain. Cook pepper, onion and garlic in large nonstick skillet until tender. Add meat, tomato sauce and seasoning (only 1/2 teaspoon salt). Cook 5 minutes, set aside.
Mix well all ingredients. Pour into 9 x 13 buttered baking dish. Bake for 45 minutes to 1 hour at 350°. Meal will rise in this and looks like cornbread.
Cream the cheese. Add enough mayonnaise to make it smooth and easy to spread. Mix together thoroughly. Have butcher slice chipped beef thick enough to spread cheese mixture on. Spread mixture thinly on meat slices. Roll up like jelly roll. Cut in 1-inch slices and fasten with toothpicks.
Slice dinner rolls in half. Put ham and cheese on slices of one side of the bread. Heat margarine, mustard, poppy seed, onion, and worcestershire sauce together. Spread mixture on other side of bread. Put other side of bread on ham and cheese. Heat in oven at 350° for 10 - 15 minutes.
Lightly butter bottom and sides of a 9 x 13-inch pan. Spread coconut and nuts in bottom of pan. Mix cake mix according to package directions and pour into pan.
Mix avocados with lemon juice, salt and pepper (to taste). Set aside. Mix taco mix, mayonnaise and sour cream. Set aside.
Mix chocolate chips with 1 teaspoon of cake mix or flour; set aside. Mix all ingredients well, except chocolate chips. Fold in chocolate chips. Bake at 350° for 40 to 45 minutes in sprayed and sugared Bundt pan.
Combine butter, sugar and eggs. Beat well and add mashed bananas and 1/2 c flour. Beat well. Add other ingredients and mix well. Bake in loaf pan at 350 degrees for 1 hour.
Drain corns; mix with onion, celery, bell pepper and pimientos. Then mix sugar, vinegar and garlic powder and pour over vegetables. Cover and refrigerate. Keeps well for 3 or 4 days.
Cook noodles and drain. Brown beef and onion; drain. Stir in Ragu and spices. Butter dish. Layer noodles, sauce and cheeses in 3 layers. Bake at 350° for 45 minutes. Let stand 10 minutes before cutting.
Combine and mix well all ingredients except beef and vegetables. Cut beef into 1 1/2 inch cubes. Marinade beef for 24 to 36 hours, turning meat occasionally. Fill skewers with kabob tidbits (beef and vegetables). Broil over hot coals to rare or medium rare, brushing frequently with melted butter or margarine. Turn skewers often on grill.
Prepare peaches according to package directions. Mash and sweeten to taste. Pour into unbaked pie shell. Make an egg custard (using about 1/2 recipe for an egg custard) and pour over the peaches. Bake until pie is set or done in a 350° oven. Spread with a layer of good jelly. Add meringue on top of jelly and brown.
Cook broccoli and drain. Cook onions until tender and drain. In saucepan, melt 2 tablespoons butter. Blend flour, salt and pepper. Add to saucepan. Add milk. Cook and stir until thick and bubbly. Reduce heat and add cream cheese until smooth. Stir in vegetables. Turn into 1 1/2-quart casserole. Bake at 350° for 20 minutes. Melt remaining butter. Toss with bread crumbs and cheese and sprinkle over casserole. Then bake 15 to 20 minutes more.
Bring cheese and butter to room temperature. Beat with electric mixer until smooth. Add milk, green onion, mustard, Worcestershire sauce and hot sauce. Beat until smooth. Refrigerate 6 hours in small cheese crock to blend flavors. Serve with crackers. Makes two cups.
Mix cherry gelatin as directed on box. Drain fruit cocktail and add to cherry gelatin mixture (fruit juices may be substituted for some of the water).
Peel potatoes and scrub them; grate the potatoes. Put Crisco on the bottom of the pan. Wait for the fat to get good and hot, then drop the mixture into the pan by the tablespoon. Fry it. flip them every once in awhile until they get brown. Then serve them. They are very good. Use ketchup or sour cream to dip them in.
Mix and bake in two loaf pans greased and floured at 350° for 1 hour or test with toothpick until it comes out clean. Serve hot.
Melt butter in large skillet. Saute onion and green pepper until tender. Add ham, salt, pepper, soy sauce, almonds and rice. Simmer 5 minutes until flavors have blended and rice is warm. Serve immediately. Serves 4.
Cream butter; add sugar and milk alternately, creaming well. Add chocolate. Add vanilla and salt.
Preheat oven to 350°. Grease a 9 x 12-inch baking pan. Cream butter and sugar. Add egg yolk and beat well.
Arrange vanilla wafers and bananas in a deep dish as desired. Mix sugar, flour and salt in a saucepan. Add milk and egg yolks. Set egg whites aside. Cook over medium heat. Stir constantly until thick. Add butter and vanilla flavoring. Pour mixture over bananas and wafers. Beat egg whites until stiff. Add 1 tablespoon sugar. Beat well and put on top of pudding. Put in oven until top is brown.
Brown beef and simmer in water. Add remaining ingredients and simmer 1 1/2 hours. Remove meat. Make gravy and strain. Return meat to gravy. Serve with rice, noodles or potatoes.
Drain juice out of green beans. Mix green beans, cream of mushroom soup, Pet milk and 1/2 can of onion rings together. Pour mixture into a casserole dish. Bake at 350° for 20 minutes. Put remaining onions on top of the casserole and bake for 5 minutes longer.
Let come to a boil;	remove from the stove and cool. Store in	glass jar; put in refrigerator. This will keep for weeks in the refrigerator.
Cream oil, sugar and eggs well. Add carrots and pineapple. Mix well. Sift flour, soda, salt and cinnamon together and add to cream mixture. Add vanilla and beat thoroughly. Add nuts. Pour into 9 x 13-inch cake pan and bake in 350° oven for about 30 minutes or less. The secret of the moistness is not to overcook.
Stir together pie filling and apples. Put in pan. Combine rest of ingredients and pour over top of apple/cherry filling. Bake at 350 degrees for 35-40 minutes.
Brew tea, i.e., tea bags in 4 cups boiling water. Stir in sugar and allow to cool. Add orange juice and frozen lemonade; add sugar, if desired. Chill well. Serve with orange and lemon slices and ice cubes. Makes 6 cups (more or less).
Brown stew beef in butter in stew pot. Add other ingredients and simmer for approximately 3 1/2 to 4 hours or until beef and vegetables are tender.
Sift together the sugar and flour. Bring oleo, shortening, cocoa and water to a rapid boil. Pour over dry ingredients. Stir well. Add buttermilk, soda, eggs, vanilla and salt. Mix well and pour in a greased 16 x 12 x 3/4-inch pan. Bake at 350° for 20 to 25 minutes.
Melt the butter and saute the onion until translucent and tender. Add the poblano chilies and continue to saute a little longer, breaking up chilies into little pieces. Blend in chicken stock, cilantro and garlic salt. Add the cream and heat until very hot but not boiling. Serve immediately with the cheese and tortillas. Serves 4.