HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Jell-O in frozen strawberries after they are thawed. Let stand until Jell-O is thawed. Spread miniature marshmallows over the bottom of a 9 x 13-inch pan. Mix cake according to directions. Pour over marshmallows. Pour strawberry and Jell-O mixture over cake. Bake at 350° for 1 hour.
Salt and pepper roast, using a liberal amount of garlic salt. Marinate in Worcestershire sauce 24 hours or more. Use enough Worcestershire sauce to cover meat. You may use a plastic bag to help keep sauce in contact with meat. Cook in covered charcoal grill for 2 1/2 to 3 hours or until done. Slice in 1/2 to 3/4 inch thick slices and serve hot.
Preheat oven to 350°. Heat enough oil to cover bottom of a large pan. Dip eggplant slices in egg product and bread crumbs and coat well. Fry eggplant until golden and tender. Drain on brown paper bag. Layer all eggplant in a baking dish. Cover with mushrooms and tomato slices. Pour tomato sauce evenly over top. Add slices of cheese evenly over sauce. Sprinkle Parmesan cheese over top. Bake 30 minutes, until cheese is melted and golden.
Pour boiling water over oats. Cream Crisco, brown sugar and sugar. Add eggs. Add salt, vanilla, soda, cinnamon and nutmeg to flour. Add flour mixture to creamed mixture; add oats. Bake for 25 minutes at 350° in sheet pan.
Grease an 8 x 8-inch pan. In a 2-quart heavy pan, over medium heat, heat all ingredients to boiling point or until sugar dissolves. Stir often. Cook to a firm ball stage. Pour into pan and let cool for 30 minutes or so. Cut and let stand for up to 2 hours. Wrap each candy in plastic wrap.
Mix first 6 ingredients together. Then add dry ingredients and lastly, chips and raisins. Bake at 350° for 8 to 10 minutes.
Cook sausage and onion until meat is brown. Drain. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, touch of garlic salt and pepper. Stir into sauerkraut mixture. Chill. Shape into small balls and coat with flour. Add milk to beaten eggs. Dip balls into egg-milk mixture and roll into bread crumbs. Fry in deep fat to brown. Bake in oven at 375° for 15 to 20 minutes.
Saute butter, onion and celery until tender. Add mushrooms. Combine remaining ingredients. Bake at 350° for 30 minutes, covered.
Boil ham hocks in 2 quarts water until tender. Cut meat from bones; replace meat in pot. Add all ingredients except cabbage and macaroni; salt and pepper to taste. Simmer 1 hour, stirring frequently. Add a little water if too thick. Finally, add cabbage and macaroni and continue cooking until macaroni is tender. Serves 10 to 12.
Boil all ingredients except vinegar for 1 hour. Add vinegar and mixed pickles tied in cheesecloth. Simmer an hour. Seal in hot jars.
Take a fresh pineapple, cut in long pieces, core and take skin off. Put in aluminum foil. Cover with brown sugar and butter. Cook on pit until tender.
Cream Crisco, butter and sugar. As you continue to blend, add flour, a little at a time. Add milk slowly, then salt and baking powder. Add eggs, one at a time, then vanilla. Grease and flour large tube cake pan. Fill a little over half the pan (do not fill anymore than this amount, it will cook over and down sides). Bake at 325° for 1 hour and 15 minutes.
Mix chili sauce and jelly. Pour over sausages in crock-pot and simmer. Serve in sauce with toothpicks.
Heat oven to 450°. Line a 9-inch pie pan with a little more than half the pastry. Combine sugar, flour, cinnamon, nutmeg and peaches. Place in crust; sprinkle with lemon juice and dot with butter. Roll remaining pastry out and use. Can be cut into fancy shapes and placed on top of peaches. Flute edges of pie. Bake for 15 minutes. Reduce heat to 375° and bake for 35 to 45 minutes, or until crust is golden brown and peaches are tender. Makes one 9-inch pie.
Mix crumbs and butter in medium bowl. Press into bottom of 8-inch spring-form pan. Refrigerate crust while preparing mousse.
Mix and bring to a boil the sugar, egg, margarine and dates. Cook 3 to 4 minutes until dates are soft. Remove from heat and add the pecans and Rice Krispies. Let cool slightly. (I put mine in cold water to speed up.) Roll into walnuts size balls and roll in coconut.
In buttered 9-inch square pan, sprinkle 1/4 cup nuts. In heavy saucepan over low heat, melt chocolate with sweetened condensed milk. Cook and stir until mixture thickens, about 10 minutes. Stir and remove from heat. Stir in vanilla wafer crumbs and 1/2 cup nuts. Spread evenly into prepared pan. Top with remaining 1/4 cup nuts. Chill 4 hours, or until firm. Cut into squares. Store, loosely covered, at room temperature. Makes 2 dozen.
In a large skillet, fry sausage and drain grease. Fry potatoes with cooked sausage and 1/2 cup water. Add onion, cabbage, salt and pepper; simmer for 1 hour. Add more water, if needed. Serves 6 to 8.
Combine first 7 ingredients in a large Dutch oven; bring to boil. Cover, reduce heat and simmer 30 minutes or until potatoes are tender. Place half of potato mixture in container of an electric blender or food processor. Top with cover and process until smooth. Add pureed mixture, chicken and milk to Dutch oven. Cook over medium heat until thoroughly heated. Stir in pimiento. Ladle soup into serving bowls. Top each serving with 2 teaspoons sour cream, 2 teaspoons cheese and 1 teaspoon chives. Yields 8 cups.
Blend eggs, sugar and oil. Sift flour with soda and cinnamon. Add to egg mixture. Fold in carrots and pecans. Place in three 9-inch greased pans. Bake at 350° for 25 or 30 minutes. Cool layers before icing. Blend powdered sugar, cream cheese and vanilla. Spread between layers.
Put 1 to 2 tablespoons of shortening in pot and melt; add meat and sear. Keep stirring until brown. Add tomato puree and rest of seasoning and cook 2 hours or until done. Add water as needed.
Combine apples and water in a large Dutch oven. Bring to boil. Reduce heat and cook 20 to 25 minutes, until tender. Mash. Stir in sugars and remaining ingredients. (Stir in the pectin before the sugar; stir to dissolve.) Bring to boil. Cook 2 minutes, stirring constantly.
Brown turkey or beef with the onion. Drain. Stir in vegetables, catsup, water, mustard and garlic powder. Cook until vegetables are tender, about 10 minutes. Add Cheddar cheese and stir until melted. Mix in macaroni and cheese and season with salt and pepper.
Mix well. Crumble fried bacon and sprinkle along with sliced stuffed olives. Bake at 325° for 1 hour.
In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-inch balls. Roll in sugar. Place on greased cookie sheet; flatten with a glass dipped in the sugar. Bake at 350° for 10 to 12 minutes. Freezes well.
In a large frying pan, brown ground beef and onion. Drain. Pour meat mixture into a crock-pot. Add all remaining ingredients to crock-pot. Simmer soup on high 1 1/2 to 2 hours or more until done.
Bake cake mix in a 9 x 13-inch pan. Combine the sugar and pineapple and let boil for 4 minutes. Pour over cake. Combine cream cheese, confectioners sugar, oleo (melted) and pecans. Spread on cake.
Bring first 4 ingredients to a boil, stirring often and rapidly for 5 minutes. Remove from heat and add the following: chocolate squares, chocolate chips, Marshmallow Fluff and chopped walnuts (optional). Mix well and then put on a buttered cookie sheet or a 9 x 12-inch pan. Refrigerate.
Set chicken individually on aluminum foil square. Sprinkle chicken breast with Mrs. Dash. Baste 1 tablespoon or more of Worcestershire sauce. Wrap securely. Bake at 400° for 45 minutes.
Mix all ingredients with mixer. Pour into greased cake pan and bake 30 to 35 minutes at 350°. Frost with your favorite frosting.
Mix all ingredients together. Drop by teaspoons on cookie sheet and flatten with crisscross pattern with a fork. Bake at 375° for 7 to 10 minutes.
To make crust, combine margarine and graham cracker crumbs. Press into bottom of 9 x 13-inch pan. Chill. Combine eggs, 1 cup margarine and powdered sugar; blend until fluffy and spread over crust. Spread pineapple, bananas and Cool Whip over top. Sprinkle with chopped nuts. Chill; cut into squares to serve.
Combine ingredients in casserole dish and bake, uncovered, at 400° for 1 hour. Stir once or twice while baking.
Mix boiling water with Jell-O until smooth. Stir in strawberry soda. Refrigerate or put in a freezer for quick set. Stir in crushed pineapple and thawed strawberries; refrigerate. Wait 15 minutes. Whip the cream; fold in. Pour in a large glass serving bowl. Refrigerate!
Heat oven to 375°. Combine Crisco, brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed of electric mixer until blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt; mix into creamed mixture at low speed until just blended. Stir in chips. Drop rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheet. Bake one baking sheet at a time at 375° for 7 to 9 minutes. Cookies will appear soft and moist. Do not overbake. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to cool completely.
Beat well with fork eggs, vanilla and salt. Add remaining ingredients; mix well. Pour in pie shell and bake at 375° for 45 minutes or until pie cracks. Serve with whipped cream.
Fry together first three ingredients. When browned, remove from heat and drain well. In large baking pot, mix together remaining ingredients. Add bacon, hamburg and onion mixture. Bake at 350° for 40 minutes.
Place pie filling in ungreased 9 x 3 x 11-inch pan. Cover with dry cake mix. Pour melted margarine over cake mix. Sprinkle nuts on top. Bake in 325° oven until brown. Do not stir this!
Cream margarine and sugar; add applesauce, then add rest of ingredients. Spread in 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Frost if desired.
Mix sugar, cocoa and butter; set aside. In separate container mix 2 eggs slightly beaten with vanilla and evaporated milk. Once mixed, add the remaining ingredients. Pour into an unbaked pie shell. Bake 10 minutes at 400°. Reduce to 350° and bake 25 to 30 minutes longer.
Combine all ingredients in large bowl. Mix well. Place in 9 x 13-inch pan. Bake 1 hour at 350°.
Mix and chill ingredients, except for ginger ale, which should be added just before serving. Serves 50.
Combine lemon juice, olive oil and water. Add onion powder, basil leaves and black pepper. Brush over boneless, skinless chicken breasts. Saute in nonstick skillet until lightly browned and thoroughly cooked.
In an extra large bowl, combine sugar, cinnamon, and nutmeg. Add apple slices; toss to coat. In another extra large bowl, stir together the flour and 1 1/2 teaspoons salt. With a pastry blender, cut in the shortening till pieces are the size of small peas. In a small bowl, combine eggs, 6 tablespoons water, and lemon juice. Add to flour mixture; mix till flour mixture is moistened.
Spread frozen mixed vegetables in a casserole dish. Put browned ground chuck on top. Mix the cream of mushroom soup and 1/4 cup milk together and pour over the vegetables and meat. Place Tater Tots on top in rows. Bake at 375° for 30 minutes. Makes 6 servings.
Combine melted butter and crushed wafers. Pat into a 9-inch pie tin. Melt the marshmallows, cool, then add creme de menthe, creme de cacao and whipping cream. Pour in pie crust and place in freezer. Can be garnished with leftover crumbs from crust. Can be made one or two days ahead, but must be kept in the freezer. Take out of freezer about 5 to 10 minutes before serving for easier cutting. Very good.
Put in blender. Mix until smooth. Make 1 1/4 cups, same as 1 can Eagle Brand milk.
Mix all ingredients with flour, knead well. Roll out dough, cut into shapes. Bake at 450 degrees on greased pan until edges start to turn brown. Do not over bake.
In top part of double boiler, beat egg, mustard, sugar, butter, salt and vinegar. Set over simmering water. Cook for 2 to 3 minutes, beating with whisk until mixture thickens. Remove from heat and cool to room temperature. Beat in mayonnaise. Fold in whipped cream. Cover and refrigerate until needed. Sprinkle with parsley or chives before serving.
Mix brown sugar and corn syrup in large saucepan. Boi for several minutes. Blend in peanut butter. Combine enough of the remaining ingredients to measure 6 cups in bowl, mixing well. Mix into peanut butter mixture. Shape into small balls. May use 1/2 cup honey for sugar and half the corn syrup.
Cream sugar and shortening with vanilla. Add syrup and eggs. Continue beating. Fold in half of flour, baking powder and half of milk. Add remaining flour and milk. Pour into two 8-inch cake pans. Bake at 350° for 20 to 25 minutes. Cool. Frost with Karo frosting.
Grease and flour 10-inch tube pan or Bundt pan. In a large mixing bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed (hand mix only). Pour into pan and bake 1 hour and 10 minutes. Cool on cake rack for 25 to 30 minutes.
Let Jell-O chill until it begins to thicken. Mix mashed bananas, nuts and pineapple and add to Jell-O to whip with cream and cheese into Jell-O. Refrigerate until ready to serve.	To make whipping cream more colorful, use vegetable coloring.
Mix first four ingredients and cook 1 hour over a low flame, stirring every 10 minutes. Mix last three ingredients in a bowl. When the first mixture has finished cooking, mix it with second mixture. Pour combined ingredients into a dish and sprinkle with cinnamon.
Mix first 4 ingredients and beat 2 minutes. Add the frosting to the batter and mix well. Pour into tube pan and bake 1 hour at 350°. DELICIOUS!!!
In medium saucepan, cook carrots 5 minutes in salted water. Drain. Set aside. In a saucepan, over medium heat, melt butter and stir in flour slowly. Gradually add milk, stirring constantly, until sauce thickens. Add cheese and stir until melted.
Combine the eggs, molasses, corn syrup, butter, salt and vanilla. Mix well. Mix the flour with a small amount of egg mixture. Stir into remaining egg mixture. Add pecans. Turn into a pastry shell. Bake in a 325° oven for 60 minutes or until done. Serve cold.
Take 1 pound soda box, cut 2 1/2 inches from the bottom; fill with sugar. Sift sugar 7 times. Fill "measuring box" with flour and cream of tartar, sifting 7 times.
Brown frankfurters, onion, green peppers and celery in butter or margarine. Blend in flour. Add milk and cook, stirring constantly, until thickened. Add Worcestershire sauce and seasonings. Pour into a greased casserole and top with mashed potatoes. Bake in a moderate oven (350°) for 30 minutes. Serves 6.
Saute garlic in butter 2 minutes. Remove. Stir in mustard and salt. Add steaks and brown lightly on both sides. Remove. Stir parsley, lemon juice, Worcestershire sauce and pepper into pan drippings. Heat and then pour over steaks.
Grind all fruits together. Add sugar; stir until dissolved. Makes 3 1/2 quarts. Can be frozen. Good served with turkey or chicken dinners.
Brown meat, onion and garlic. Add sauce and seasoning mix. Heat well. Line bottom of 9 x 12-inch pan with 6 tortillas. Pour meat mixture over them. Cover with remaining tortillas. Pour soup over top, then milk over soup and sprinkle on cheese. Bake at 350° for 45 minutes. Serves 8 generously.
Heat oil and brown chicken. Then cover and cook slowly, about 10 minutes. Remove oil and add oil to other ingredients. Simmer until mushrooms are tender. Return chicken and simmer covered for about 1 hour or until chicken is done.
Mix ingredients together and pour into unbaked 9-inch pie shells. Bake at 350° about 45 minutes. Before baking, sprinkle cinnamon over tops. Makes three 9-inch pies. I make 2 deep dish pies.
Mix milk, pineapple, lemon juice together and add whipped topping. Put into graham crust and refrigerate.
Cut Twinkies in half lengthwise. Place them, cream side down, to line the bottom of a 9 x 13-inch pan.
In a small bowl, combine egg and water. In another bowl, combine salt and potato flakes. Dip mushrooms, one at a time, in the egg mixture. Toss in the second mixture, adding more potato flakes as needed. Fry in oil 2 to 4 minutes or until golden brown. Drain on paper towels. Sprinkle with garlic or onion salt.
Mix dry ingredients and set aside. Cream the sugar and shortening until fluffy. Mix together and drop by spoonfuls.
With pastry blender or 2 knives scissor-fashion, cut butter into flour. Add about 1/4 cup water and toss quickly together, forming a smooth ball of dough. Form dough; break off walnut-size pieces. Roll into balls and place on cookie sheet. Make large indentation in center of each, forming little nests.
Saute chopped onions and garlic in bacon drippings. Add drained green beans and 1/2 can of water. Cook in saucepan over low heat for 1 hour. Make the topping from melted butter, bread crumbs and pecans, stirring constantly over low heat. Put in serving dish and sprinkle topping over heated beans, but the topping does not need to be hot when served. Serves 4.
Fry salt pork or bacon and crumble. Stir in onions and cook until golden. In saucepan, cook potatoes in 2 cups water until done. Crumble crackers in a bowl and moisten with milk and add to potatoes. Mix corn, bacon, onions, salt and paprika. Add to potatoes and simmer for 8 to 10 minutes.
Preheat oven to 325°. Grease and flour 1 loaf pan. Blend butter and sugar in mixer. Add eggs and beat until fluffy. In a separate bowl, mix dry ingredients. Set aside. Add mashed bananas and milk to first mix. Add dry mixed ingredients. Add chocolate chips until well blended. Bake at 325° for about 1 hour. Makes 1 large loaf.
Grind chocolate bars and nuts, separately. Butter a 9 x 13 pan and sprinkle 1/2 of nuts and 1/2 of chocolate into pan. Set aside. Melt butter and then add the 2 cups of sugar. Cook to a hard crack (300°). Remove from heat and pour hot mixture over nuts and chocolate. Then put remaining chocolate and nuts on top. Immediately cut into squares.
Peel eggs. Place in large bowl. Combine remaining ingredients in saucepan. Heat until sugar dissolves. Pour over eggs and refrigerate. Let stand 2 days before eating.
Trim excess fat from pork and beef; remove bones from pork. Cut all meat into 1-inch pieces. Peel and cut onion into wedges. Mince garlic. Scrape carrots and cut into 2-inch julienne slices. Clean and slice mushrooms.
Combine all ingredients, except vanilla and coconut, in top of double boiler. Beat 1 minute. Place over boiling water and beat until frosting stands in stiff peaks (about 7 minutes). Remove from water; add vanilla and beat for 2 minutes. Frost cake and sprinkle top and sides with coconut.
Heat oven to 350°. Spray 9 x 9-inch pan with Pam. Set aside. Place egg whites in large bowl. Beat with spoon until frothy. Add Puritan oil and vanilla. Mix thoroughly. Stir in sugar and cocoa. Mix well. Stir in flour and salt until blended. Pour into pan. Bake for 22 to 26 minutes. Avoid overbaking. Cool completely before cutting.
Melt butter and saute onions, celery and bell pepper. Cook for 10 minutes; add flour and stir. Cover and cook for about 15 minutes, stirring occasionally. Add parsley and shrimp; cover and cook for 20 minutes, stirring often. Add cream, cheese and garlic. Stir to mix well and season to taste. Cook, covered, on low heat for 20 minutes, stirring often. Cook noodles and drain. Put noodles into a greased roaster and pour sauce over noodles. Mix. Sprinkle with Parmesan cheese and bake at 350° for 12 minutes.
In large skillet, cook Canadian bacon and onion in 3 tablespoons margarine until onion is tender, but not brown. Add eggs and scramble just until set. Fold mushrooms and cooked eggs into Cheese Sauce. Turn into a 9 x 13-inch baking dish. Combine melted margarine, crumbs and paprika; sprinkle atop eggs. Cover and chill. To serve, bake, uncovered in 350° oven for 30 minutes.
Place all vegetables in large glass or ceramic bowl. Mix orange juice, lemon juice, vinegar, paprika, salad oil, sugar and salt. Pour over vegetables. Toss lightly. Cover and marinate overnight in refrigerator.
Combine ingredients in order given. Mix well. Drop by spoon onto cookie sheet. Bake for 8 to 10 minutes at 350°.
Cut bacon slices in half and wrap around 1 whole water chestnut. Pierce with toothpick to hold in place. Line bottom of baking dish with wrapped chestnuts. Mix the chili sauce, brown sugar and mayo together in small bowl. Whisk until smooth. Pour over chestnuts and bake at 375° for 45 minutes.
Beat egg. Add applesauce and oil. Mix in all-bran. Stir in remaining ingredients. Spoon into oiled muffin tins. Bake at 400° for 15 to 18 minutes. (Very moist.)
Combine all ingredients except Cool Whip in a large bowl. Beat at medium speed until well blended. Spoon into 9-inch pie plate. Bake at 450° for 25 minutes or until lightly browned. Serve warm or cool with a dollop of Cool Whip.
Prepare the corn muffin mix acccording to directions plus 1 tablespoon liquid. Pour in a 9-inch pan or skillet and bake as directed. Fry onion crisp, cool and crumble. Lightly toss all chopped vegetables and bacon together, set aside. Combine the mayonnaise and sweet pickle juice, mix well. Cool and crumble corn bread.
Mix and bake in greased 8 x 14-inch dish at 400° for 40 to 45 minutes.
Combine butter and flour and add milk; cook until smooth and thick. Add salt and pepper and one half of the cheese. Stir until cheese melts. Layer asparagus, mushrooms, shrimp, pimento and noodles in a 2-quart casserole. Sprinkle with remaining cheese. Bake at 300° for 1 hour. Serves 6.
Dry seeds. Spread in a pan. Put in a 225° oven for 10 minutes. Turn off. Let seeds dry for several hours. Cover with a mixture of 1 tablespoon salt to 1 cup water. Bake at 425° until water evaporates.
Dissolve gelatin and candies in boiling water. Stir in applesauce, lemon juice and salt. Chill until partially set. Add broken nut meats. Pour into 8 x 8 x 2-inch pan.
Cook potatoes, celery, onion and salt in water until potatoes and celery are done. Blend butter and flour. Stir into hot mixture. Cook, stirring constantly, until thickened. Add milk and reheat.
Simmer ingredients for 1 hour. Add chipped ham and simmer 1/2 hour.
Brown English muffins. Mix all ingredients together and spread on browned English muffins. Broil for a short time, until cheese is melted. Cut into quarters and serve.
Line a quiche pan with the pastry and bake empty for 25 minutes at 400°. Melt 1/2 of the butter in frying pan and cook onions for 5 minutes. Add salt and pepper. Transfer to quiche dish.
In a large skillet, cook sausage until no longer pink. Drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 11 x 7 x 2-inch baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. Cover and bake at 350° for 1 1/2 hours or until the potatoes are tender. Uncover and sprinkle with cheese. Return to oven until cheese is melted, about 5 minutes. Yield: 4 to 6 servings.
Stir-fry chicken in cooking oil. Stir together juice, soy sauce and sesame oil. Add chicken to rotini, onions and pepper. Pour juice mixture (marinade) over all and refrigerate at least 1 hour, overnight is better. Ziploc freezer bag works really well to marinate.
Slice onions into thin slices. Soak in cold water. Dump onions in flour, shake off excess. Mix eggs with buttermilk. Thin with water if too thick. Dip onions into mixture and then put in cracker meal. Deep fry until golden brown. Drain and sprinkle with salt.
Brown onion and beef in skillet until brown. Pour off excess fat. Add remaining ingredients. Bring to boil and simmer 15 minutes. Turn into large casserole. Pour corn bread topping onto top of mixture. Bake at 350° about 30 to 40 minutes or until topping is brown.
Pour the hash browns in a 9 x 13-inch pan. Thaw 1 hour. Mix the remaining ingredients and spread over the potatoes. Bake 1 hour at 350°.
Fry broccoli and onion in oil for 5 minutes, stirring constantly. Add soup and bring to boil. Add Cheez Whiz and milk and cook 3 minutes. Add rice. Salt to taste. Bake at 350° for 30 minutes.
In 2-quart casserole, combine 1 cup cheese and remaining ingredients. Sprinkle remaining 1 cup cheese over top. Bake, uncovered, in preheated 350° oven about 456 minutes; cover and continue to bake 30 minutes until cheese is brown and bubbly. If desired, top with Ritz crackers (crushed) last 3 minutes.