HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in boiling water. Add strawberries. Stir until berries separate and gelatin begins to thicken. Fold in Cool Whip. Spoon into serving bowl. Chill until set, about 30 minutes. Garnish with additional Cool Whip. Yields 6 servings.
Place all the ingredients in a medium covered saucepan. Cook for 5 minutes, stirring occasionally. Uncover; cook for 10 minutes longer. Watch carefully to be sure liquid has not evaporated. Add liquid if necessary, 1 tablespoon at a time. Yields 4 to 6 servings.
Soften cheese. Mix with sour cream and soups. Mix in hash browns. Season with salt and pepper. Can sprinkle sesame seed and paprika on top. Bake at 300° for 2 hours in a 9 x 13-inch dish.
Split loaf of French bread the long way. Mix ingredients together and spread on bread. Bake at 350° for 20 minutes. Good served with spaghetti or lasagna.
Mix cream cheese, mayonnaise and Ranch dressing together and spread on pizza crust. Mix vegetables together and spread evenly on top of cream cheese mixture. Press lightly. Top with grated Cheddar cheese or Mozzarella cheese. Bake at 350° until cheese is melted.
Beat together and pour into unbaked pie crust. Bake at 350° for 30 to 45 minutes.
Mix together turkey, gravy and salt. Turn into 7 3/4 x 11 1/2-inch baking dish. Beat together potatoes, onion and 1 egg. Spread over turkey mixture. Bake at 400° for 30 to 35 minutes until golden brown. Makes 4 to 6 servings.
Peel carrots, boil or microwave until tender. Mash until chunky (use hand masher). Add flour, baking powder, beaten eggs and pinch of cinnamon. Add sugar and melted butter. Combine with carrots and stir together. Place in buttered Pyrex dish. Sprinkle with cinnamon. Bake, uncovered, at 400° for 15 minutes. Lower oven to 350° and bake for another 45 minutes.
Bake cake in a 9 x 13-inch cake pan as directed on box. Mix pineapple with sugar; bring to boil. Pour over cake. Cook vanilla pudding according to directions on box; pour over cake and let cool. Spread Cool Whip on cake; top with frozen coconut. You can add crushed nuts, if desired.
Reserve 1 cup cookie crumbs for topping (I use nuts instead). Mix remaining crumbs with butter. Press into 9 x 13-inch pan. Layer ice cream, fudge topping, pecans and whipped topping over crumbs. Sprinkle with reserved crumbs or nuts. Freeze until serving time.
Place all dry ingredients in a large bowl. Add the softened butter or margarine. Beat or squeeze ingredients together. Roll dough between hands into small balls. Place on an ungreased cookie sheet. Rub butter on the bottom of a glass and dip it in granulated sugar. Flatten balls of dough with glass bottom. Bake 10 to 12 minutes at 350°.
In saucepan, melt butter over low heat. Blend flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and cheese; heat over low heat until cheese is melted.
Combine first 5 ingredients in large bowl. Combine margarine and seasonings in cup and pour over dry mixture; toss to coat. Place on cookie sheet and bake at 325° for 20 minutes, stirring occasionally. Let cool and store in airtight container.
Melt 1 tablespoon butter in a large frypan with cover. Add parsley, carrot, onion and celery. Cook 3 minutes. Add peppercorns, clove, bay leaf, salt and wine. Bring to a boil. Place the salmon steaks in the pan and allow to simmer (just below boiling), covered. After 5 to 7 minutes, gently turn over and continue to cook for another 7 to 10 minutes. The salmon is done when it flakes. You will notice a color change, too, from bright pink to lighter pink. Serve with mayonnaise or lemon on the side and the remaining bottle of wine. (I like a Johannisberg Riesling.)
Mix all ingredients together. Add more mayonnaise if mixture is too dry. Refrigerate. Serve with any kind of meat.
This salad can be used with cherry Jell-O and add nuts for a Christmas salad.
Soften Knox gelatine in cold water. Dissolve lemon jello in boiling water. Add Knox mixture, sugar, horseradish, salt and vinegar or lemon juice. Cool until slightly thickened. Add celery, beets, carrot, cabbage and minced onion. Mold as desired and serve with mayonnaise. Fresh and pretty.
Dissolve jello in hot water; cool. Mix other ingredients together. Add to jello. Chill until firm.
Preheat the oven to 400°. Line muffin tins with paper baking cups or use nonstick muffin pans. Make buttermilk by mixing the milk and vinegar. Let stand for 5 to 10 minutes. Combine the bran cereal, hot water, honey, oil, salt and egg. Let stand for 1 or 2 minutes.
Cream butter and sugar, adding eggs one at a time. Add sifted flour, soda and salt alternately with milk. Add flavoring. Bake in tube pan for 1 hour or more at 325°.
Brown meat in oil slightly. Add garlic, salt, onion, green pepper and chili powder; saute 5 minutes. Mix in remaining ingredients, except olives and cheese; pour into a 2-quart casserole. Bake at 350° for 45 minutes. Sprinkle olives and cheese on top; bake 15 minutes longer or until cheese is melted. Serves 8.
Spray pan with Pam or grease with shortening (9 x 13-inch). Pour in pineapple. Add blueberries, mixed with 3/4 cup sugar. Sprinkle dry cake mix on top of berries. Melt butter and pour over cake mix. Sprinkle with nuts (optional) and 1/4 cup sugar. Bake 50 minutes at 350°.
Add creamed butter to cornbread mix. Add eggs. Mix broccoli, onions and cheese; fold into cornbread mix. Blend all together, fold in sour cream last. Pour into a greased iron skillet. Bake at 350° for 30 to 40 minutes. Test with toothpick after 30 minutes.
Combine dry ingredients, add eggs, oil, pecans and strawberries. Stir just until moistened. Spoon batter into loaf pan (well-greased). Fill pans a little more than 1/2 full. Bake at 350° for 60 to 70 minutes. Makes 3 loaves.
Combine all ingredients, except crumbs. Put in casserole; cover with crumbs. Bake at 350° for 40 minutes. Serves 10 to 12.
Mix sugar, water and syrup; cook on high at 300° or until hard crack stage. Take off heat and add coloring and flavoring. Pour onto marble slab and foil. Cool lightly and cut with sharp knife to make pieces. Cool to warm. Break into pieces and coat with powdered sugar.
Beat together butter, peanut butter, honey, salt, vanilla and egg. Add flour and baking soda; mix evenly. Fold in peanuts and chips. Chill until firm. Roll into 1-inch balls and place on cookie sheets. Press with fork until slightly flat. Bake in 325° oven for 10 to 11 minutes.
Pat out hamburger patties. Cook until done. Drain out all grease. Take patties out of skillet. Add cream of celery soup and enough water to make gravy. Salt and pepper to taste. Add patties back to skillet. Simmer.
Mix chicken, celery and walnuts together. Add salt and pepper. In a separate bowl, mix mayo and vinaigrette well. Add mayo mixture to chicken and blend. Serve on crusty French bread or on a bed of lettuce.
Beat sour cream and oil. Add eggs one at a time; beat well. Add vanilla, pudding and cake mix. Bake 5 minutes, no less. Add chips. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Blend oil and water and add remaining ingredients. Dip fillets in batter and deep fry at 375° to 400° or until golden brown.
Melt butter; add onion and cook until tender. Stir in next 5 ingredients. Add bouillon cube to boiling water. Remove pan from heat; add cold milk slowly, stirring to keep paste smooth, then add bouillon water. Cook, stirring constantly, until thickened. Add shrimp, lemon juice and just heat. Serve with rice and curry accompaniments. Makes 6 generous servings.
Cut chicken into pieces. Salt, pepper and brown; set aside. Remove excess fat. Brown celery and onion in skillet where chicken was browned. Add rice to celery and onion for about 5 minutes, stir. Place rice in casserole. Add chicken pieces on top. In skillet, heat 4 cups water and 2 chicken bouillon cubes. Add to casserole. Cover. Bake at 350° for 1 hour or until water is absorbed and rice tender, or microwave on High for 15 to 20 minutes. Let stand 5 minutes.
Break angel food cake into small pieces. Put into a cold cut keeper. Mix the pudding as directed on the box. Pour over cake. Refrigerate 10 to 15 minutes to chill. Pour Cool Whip over the pudding and cake. Grate Hershey bars over top. Seal and refrigerate for 2 hours. Makes 18 servings.
Combine Ricotta cheese, egg, remaining parsley and salt. In bottom of a 9 x 13-inch pan, spoon 1 1/2 cups sauce. Layer with noodles. Spread with 1/2 Ricotta mixture. Top with 1/3 Mozzarella cheese. Spoon sauce over cheese. Sprinkle with Parmesan cheese. Repeat layering. Cover with foil. Bake 25 minutes. Remove foil. Bake 25 minutes longer.
Cut chicken up into desired pieces, trimming fat. Place chicken in 9 x 13 pan and season with salt and pepper. Combine soups, water and rice. Mix well and pour over chicken. Bake at 350° for 1 1/2 to 2 hours, until chicken is done.
Beat together eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Sift together flour, soda, salt, baking powder, cinnamon and nutmeg. Add to egg mixture. Stir in nuts and raisins just until blended. Pour into 2 greased and floured 5 x 9-inch loaf pans. Bake 1 hour or until done at 350°. Cool for 10 minutes and turn out on wire rack. Gooood.
Mix ingredients together; pour into an unbaked pie shell. Cook at 350° for 45 minutes.
Mix cream cheese 1 Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread on bottom of crust.
Cream butter, sugar and flavoring until smooth. Blend in chocolate (melted) one at a time. On high, beat in eggs, one at a time, for 2 to 3 minutes each egg. Fold in 2 cups of the prepared whip topping and pour mixture into pie shell. Top with remaining topping and chill for 3 hours before serving. Garnish with shaved chocolate curls if desired.
Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Combine flour, soda and salt. Mix well. Add to creamed mixture alternately with sour cream beginning and ending with flour mixture. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 to 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan; cool completely.
Combine half flour, yeast, salt and baking soda in a large bowl. In a small pan, heat milk and water until very warm (120° to 130°). Add liquid to dry mix and beat well. Stir in remaining flour to make a stiff batter. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Sprinkle pan with corn meal. Place batter in pan and sprinkle top lightly with corn meal. Cover and let rise in a warm place for about an hour. Bake at 400° for 25 to 30 minutes, until done and lightly brown. Remove from pan and cool on a rack.
Melt butter and mix with sugar and peanut butter, like you would dough. Form small balls and refrigerate 5 to 10 minutes. Melt paraffin and tidbits in top of double boiler. After this has melted, dip ball with toothpick and put on wax paper.
Cream butter and sugar. Beat until light and fluffy. Add one egg at a time; beat well, then add flour and milk. Bake in 350° oven about 1 hour.
Mix everything and serve on top of meat, eggs, beans, etc. Optional: You may add chopped cilantro or chopped avocado.
Soak beans overnight. Add Coke and mustard. Heat to boil, then turn down to just a blubber now and then. Second hour, add salt pork. Third hour, add garlic. Fourth hour, add oregano and chili pequins. Fifth hour, add tomatoes, liquid and pulp. Simmer until 10% of liquid is gone and beans break up. When adding water, always add warm water. Keep water 1/4-inch above beans until 5th hour.
Stir together cake mix, eggs and butter in bowl (mixture will be stiff). Stir in marshmallows and nuts. Spread in a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut in squares.
Prepare macaroni and cheese as directed. Drain green beans and mixed vegetables. Add to macaroni and cheese. Stir well. Goes well with any meat.
Grease and flour two 9-inch baking pans. In large bowl, with mixer at low speed, beat first 10 ingredients 2 minutes, scraping bowl frequently (or 300 strokes by hand). Batter will be very thick. With spoon, stir in apples, raisins and nuts. Spoon batter into pans and bake at 350° for 45 minutes. Cool in pan for 10 minutes. Fill and frost with 2 cups whipped cream (or other icing, Cream Cheese Icing).
Combine nuts, curry powder and garlic salt. Bake on jelly roll pan in 350° oven for 10 minutes, stirring often, until browned. Immediately toss with popcorn.
Mix all ingredients, except soup, water, cream cheese and oil. Shape into 20 balls. Heat skillet to 340° with oil. Add meatballs and brown on all sides. Cover and reduce heat to 280°; cook for 15 minutes. Remove meatballs from pan and reduce to simmer. Spoon off drippings.
Beat egg yolks. Add powdered sugar, melted butter and chocolate syrup. Beat egg whites very stiff. Add marshmallows and nut meats. Add to chocolate mixture. Sprinkle bottom of pan with graham cracker crumbs. Pour in mixture. Top with more crumbs; chill overnight. Serve with whipped cream.
Mix berries in a large bowl. Pour into crust. Mix sugar and cornstarch in medium saucepan. Gradually add water. Over medium heat stir constantly until boils. Boil 1 minute. Remove from heat and add gelatin. Stir until dissolved. Cool to room temperature. Pour over berries. Refrigerate 3 hours. Top with Cool Whip.
Cream margarine and brown sugar. Add egg, milk and vanilla. Mix. Sift flour, spices, soda and salt. Add rest of ingredients and mix. Drop on greased cookie sheet. Bake at 375° for 12 to 14 minutes. Cool a few minutes and place on rack.
Cream together first three ingredients. Add crumbs and pineapple. Bake at 350° until brown, 35 to 40 minutes.
Mix together first 6 ingredients, then add salad dressing. Stir until blended. Put into a 9 x 13-inch baking dish. Top with pepperoni slices. Bake at 350° for 15 to 20 minutes. Serve with Doritos chips.
Mix with hands. Will be crumbly. Barely flour board. Roll out 1/4-inch. Cut into strips with pastry wheel. Bake about 10 minutes in 400° oven until beginning to brown.
In a large bowl, place butter and peanut butter. Microwave on High until butter melts (1 1/2 to 2 minutes). Stir until blended. Add remaining ingredients; stir until lumps of sugar disappear. Microwave on High until softened but not bubbly (1 to 1 1/2 minutes). Stir. Pour into buttered 9-inch square baking pan. Cover; refrigerate at least 1 hour. Cut into squares. Store refrigerated.
Pour hot water over oats and let stand. Cream brown sugar, white sugar and shortening. Beat eggs into creamed mixture. Sift cake flour with soda, cinnamon and salt. Add dry ingredients to shortening mixture and then add oats. Beat well. Bake at 350° for 35 minutes.
Mix all ingredients and put in greased baking dish. Cover with foil and bake 1 1/2 hours at 325°.
Steam broccoli in a small amount of water or in a steamer basket until crisp-tender, about 7 minutes. In the meantime, cook spaghetti according to package directions.
Mix all ingredients together except the cherries and walnuts. Mix well. Cut cherries and walnuts into small pieces and mix with batter. Bake at 350° for 45 minutes.
Combine crabmeat, cracker crumbs and eggs. Add onion, bell pepper, celery, mayonnaise, butter, Worcestershire sauce, Tabasco, dry mustard and salt and pepper. Mix all together well. May be cooked in quiche dish or in devil crab shells. Bake for 30 minutes at 350°.
Melt chocolate chips in top of double boiler over hot water. Remove from heat. Add milk, vanilla and peanuts. Mix well. Drop by teaspoonfuls onto a buttered cookie sheet or onto waxed paper. Yields 1 1/2 dozen.
In buttered baking pan, place chicken. Place sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325° for about 1 1/2 hours.
Chill evaporated milk until very cold, then whip. Heat pineapple to boil; add jello and 1 cup water. Cool until partially set; whip jello. Then fold whipped milk to jello and chill. Add nuts last.
Combine 1/2 cup vegetable oil and egg, beating well. Add the next 5 ingredients, stirring well. Dip shrimp into batter; fry in 1 inch vegetable oil, medium hot. Cook about 30 seconds on each side, or until lightly browned. Do not overcook. Makes about 6 servings.
Brown Tater Tots. Set aside in bowl the soup, milk and cheese. Layer in a 9 x 13-inch pan the Tater Tots, hamburger, broccoli and pour bowl ingredients on top. Bake at 350° for 20 minutes.
Sprinkle ham evenly	in baked pie	shell.	Arrange asparagus over ham; sprinkle Swiss cheese over	all. Beat eggs; add half and half, salt and pepper until mixed; but not frothy. Pour over mixture. Bake at 375° for 30 to 40 minutes or until mixture is set. Garnish with parsley.
Cook spaghetti in chicken broth; saute onion, mushrooms and bell pepper. Put spaghetti in casserole dish; add broth until moist. Salt and pepper to taste. Add drained English peas, Ro-Tel and sauteed vegetables. Add cheese in small chunks. Warm in oven; stir occasionally until cheese is well blended.
Mix the first 5 ingredients; fry in hot skillet. Serve on buns (cut in thirds). Garnish with condiments.
Wash, but do not peel the mushrooms. Chop fine and simmer, covered, for 5 minutes with 1 tablespoon of the butter, the onion and celery seed. Dissolve the bouillon cubes in the boiling water; add to mushrooms and simmer, uncovered, for 10 minutes. Meanwhile, melt remaining butter in the top of a double boiler over direct heat. Add the flour; stir until smooth. Then add the milk, salt and pepper. Cook over boiling water, stirring constantly, until smooth and thickened. Add the mushroom mixture and heat through. Serves 6.
Saute onion, oil and celery. Add salt, pepper and sage while breaking up bread in big bowl. Let sauteed ingredients cool. Pour sauteed ingredients onto bread; mix thoroughly. Add water. Clean turkey, stuff, tie off and cook as directed. Makes 3 quarts in a 12-pound turkey.
Melt butter in bottom of baking dish. Add milk, but do not stir. Sift flour and sugar together and add to milk and butter. Stir. Drop peaches into filling. Bake at 350°.
Cream butter well. Stir in vanilla, pecans, sugar and flour. Knead well. Mold dough into pencil size pieces. Place on ungreased cookie sheet about 1/2-inch apart. Bake at 350° for about 15 minutes or until light brown. Roll in confectioners sugar.
Alternate layers of rice, puree and cheese in greased casserole and bake at 350° for 3/4 of an hour.
Mix first 4 ingredients. Add the next 3 ingredients. Cook on medium heat until thick. Take off burner. Add vanilla flavoring and put in baked pie shell. Top with meringue and bake.
Brown meat with onion until well done. Drain off grease. Combine remaining ingredients in pot. Bring to a boil and then simmer, covered, over low heat for 30 minutes. Serve with tortilla chips, grated cheese, crackers and/or cornbread.
Combine dates, egg, sugar and oleo in saucepan. Cook over low heat for 8 minutes. Add Rice Krispies and nuts. Roll into balls and roll in coconut.
Place zucchini slices on a baking sheet coated with cooking spray. Combine mayonnaise, onion, mustard, marjoram and dried thyme; stir well. Spread 1/2 teaspoon mayonnaise mixture over each zucchini slice. Combine breadcrumbs, paprika and melted oleo; stir well. Sprinkle evenly over zucchini slices. Bake at 450° for 5 minutes or until breadcrumbs are browned. Serve warm. (Contains 0.9 grams fat and 0 cholesterol.) Yield: 24 servings.
Saute onion and pepper in oleo until tender. Add Ro-Tel tomatoes, cheese and soup to sauteed vegetables. Stir until cheese melts. Add chicken and mushrooms. Cook vermicelli in chicken broth. Drain and add to other ingredients. Mix well and pour in 13 x 9-inch baking dish. Bake at 350° until bubbly, about 30 minutes.
Lightly saute sausage, garlic, onion and bell pepper in the oil. Stir in the cabbage and simmer until it begins to wilt. Stir in the seasonings. Add the chicken stock, vinegar and potatoes. Simmer 15 to 20 minutes until potatoes are tender. Quickly stir in the flour mixture and sour cream. Simmer, stirring constantly, until thickened. Serves 6 to 8.
Arrange broccoli in large steamer. Steam 5 to 8 minutes, until crisp. Remove and add squash. Steam. Combine squash, onion and butter in large bowl. Mash or not. Stir in broccoli, eggs, mayonnaise, shredded Cheddar cheese and pepper. Spoon into 2 lightly greased 2-quart baking dishes. Sprinkle with bread crumbs. Can use crushed crackers and melted butter for topping. Bake at 350° for 20 to 25 minutes or until golden. Makes 8 to 12 servings.
Cream butter; add sugar. Cream again. Add flour. Add nuts. Mix well. Roll into small balls. Bake 30 minutes at 325°. While hot, roll in xxxx sugar.
Dissolve Jell-O in boiling water. Stir in sherbet. Mix well. Refrigerate until thick, but not firm. Fold in fruit and whipped cream. Refrigerate until firm.
Mix all ingredients. Pour over meat and let marinate for at least 24 hours (fewer for chicken). Cook on barbecue grill for best results or broil in oven for approximately 5 minutes on each side or according to preferred doneness. Five minutes is medium-well.
Pare and cook potatoes. Meanwhile, combine sauerkraut and onion; place in casserole dish. Brown sausage; drain. Spoon over sauerkraut. Mash potatoes with milk, butter, salt and pepper. Spread over sausage; sprinkle with Parmesan cheese. Bake in 400° oven for 20 minutes.
In a 9 x 12-inch casserole dish lined with aluminum foil, place the Minute rice. Combine cream of chicken mushroom soup and soup can of milk in small mixing bowl. Pour 1/2 of soup and milk mixture over the rice. Stir until rice is coated. Pour dry onion mushroom soup over rice mixture. Stir until blended. May also stir in 1/2 of optional mushroom pieces. Place salt and peppered chicken pieces on top of rice mixture. Pour remaining soup and milk mixture over chicken pieces. Sprinkle remaining dry onion mushroom soup over chicken. Place remaining optional mushrooms on chicken pieces. Cover with aluminum foil and bake in preheated oven for 1 hour at 350°. Remove aluminum foil and bake for an additional 15 minutes.
Cook squash until nearly tender; drain. Add oleo, 1/2 bread crumbs, all seasonings and 1/2 cheese. Pour in beaten eggs. Blend and pour into greased casserole dish. Sprinkle top with rest of bread crumbs and cheese. Bake at 350° for 25 minutes.
In medium sized mixing bowl, combine the powdered lime Jell-O, drained, crushed pineapple and cottage cheese. Fold in Cool Whip. Refrigerate 2 hours.
Chill dough long enough to make handling easier (skip if in a hurry). Dip by teaspoon into powdered sugar. Place 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Do not brown.
Lightly beat eggs in a bowl. Stir in rest of ingredients. Prepare a large iron skillet by spraying with Pam or wiping with olive oil. Heat pan and fill pan with the egg mixture. Cook slowly over moderate heat until bottom half of pie congeals. Remove pan to broiler to cook top half. When light brown, remove pie to serving dish and cut into wedges as a pie. Can be served hot or cold.
Mix all ingredients except for nuts. Bake at 250° for 10 to 15 minutes or microwave. Top with chopped nuts.
Place chicken breasts in pan. Put 1 slice of Swiss cheese on top of each. Spread soup on top of cheese. Sprinkle crumbs all over. Bake in 350° oven for 1 hour.
Put ingredients in Dutch oven. Stir over low heat until smooth. Take off heat, stir in nuts. Pour in buttered pan and refrigerate.
In a large skillet over medium heat, cook onions in margarine 2 to 3 minutes. Stir in next 5 ingredients. Add potatoes and continue cooking, stirring constantly, about 2 minutes or until heated through (do not boil). Garnish with parsley and bacon. Makes 6 servings.
Preheat oven to 300°. Line casserole dish with dried beef. Wrap each breast with strip of bacon. Put over top of dried beef. Combine soup and sour cream. Pour over chicken.