HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain oranges, reserving juice. Add water to juice to make 1 cup syrup. Dissolve jello in 2 cups boiling water. Add syrup and orange sherbet. Mix until melted; chill until thick. Add orange slices. Pour into large mold; refrigerate until solid. Remove mold onto bed of lettuce and serve. Wonderfully fruity and light!
Combine ingredients in a punch bowl. Makes 27 (4 ounce) servings.
Place corn in a roaster pan. Place margarine, sugar, corn syrup and salt in a saucepan. Boil 5 minutes. Stir in vanilla and soda. Pour over popcorn in roaster and stir. Bake at 250° for 1 hour, stirring every 15 minutes.
Beat eggs and milk together. Pour over shrimp and leave overnight. Drain shrimp and roll in cracker meal before frying.
Mix all ingredients and put into loaf pan. Bake at 350° for 1 hour.
In Dutch oven, brown meat, a little at a time. Discard excess fat. Add salt and pepper. Stir in beef broth and water. Bring to a boil. Add bay leaf and cloves. Reduce heat. Simmer, covered, until meat is almost tender, for about 1 1/4 hours.
Combine all ingredients. Mix thoroughly. Freeze in ice cream freezer according to manufacturer's directions. Garnish with fresh strawberries.
Pound chicken breasts between 2 pieces of wax paper until thin. Lay 2 slices ham and 1 slice cheese on each breast. Roll up breasts into bundles; secure with toothpicks (if necessary). Beat eggs and milk. Dip each breast bundle into egg mixture, then roll into bread crumbs to fully cover. Refrigerate for about 30 minutes or longer to set crumbs. Lightly brown breasts in skillet on each side. Bake in a 325° oven, uncovered, for about 20 to 30 minutes. Add some steamed broccoli or asparagus with rice, and you're set. Serves 4.
Cover meat with water and boil for 20 minutes. Add noodles, celery, onion and green pepper. Boil for 25 minutes longer. Remove from heat. Add Velveeta cheese and pimento.
Mix together dressing mix, cream cheese and onions. Spread on tortillas. Drain pimiento and chilies and blot dry with a paper towel. Sprinkle on top of cream cheese. Roll tortillas tightly and chill at least 2 hours. Cut rolls into 1-inch pieces. Serve with spirals facing up.
Cook Brussels sprouts according to package directions. Combine soup, milk and cheese. Mix together Brussels sprouts and soup mixture. Grease a 2-quart casserole dish or use nonstick spray. Bake casserole in an oven preheated to 325° for 30 minutes.
Drain juice from pineapple, reserving 1/2 cup juice. In large bowl, lightly toss all ingredients and reserved juice. Cover. Refrigerate overnight to blend flavors.
Line pie pan with pie shell. Prick sides and bottom. Bake at 425° for 10 to 12 minutes. Cook spinach and drain. Cut cheese in 1/2-inch slices. Mix with flour. Beat eggs and whip cream; add salt and pepper. Mix and put in pie shell. Bake 1 hour at 350°.
Heat oven to 350°. Combine corn, butter, eggs, flour, salt, pepper and sugar (if desired) in a large bowl and mix thoroughly. Turn corn mixture into a prepared casserole. Cover lightly with a lid or foil and bake for 1 hour and 15 minutes or until set in the center and crust forms around the edge. Makes 6 servings.
Beat egg whites, then gradually add sugar and vanilla until stiff. Fold in crackers and nuts. Place in 10 x 14-inch buttered pan. Bake 25 to 30 minutes at 350°. Cool. Whip the whipping cream and spread on top. Sprinkle on coconut, if desired.
Heat peas almost to boiling point. Drain. Add the cheese and cool. Add all the other chopped ingredients, that have been chopped, and mix into the peas. Add enough mayonnaise to stir together. Cool and serve.
Cook spinach according to box directions. Squeeze out excess water after cooled. Add Ricotta cheese, garlic, 1 cup Mozzarella, eggs and Parmesan. Mix well. Place large spoonful of mixture on one end of a cooked noodle and sprinkle rest of noodle with Mozzarella cheese. Roll up with spinach mixture in center. Place on side in sprayed 9 x 13 dish. Cover with spaghetti sauce. Cover and bake 30 to 40 minutes at 350°. Uncover and cook an additional 10 minutes.
Bring to a boil in large saucepan lentils and vegetable broth. Add remaining ingredients. Reduce heat, cover and simmer 1 hour. Remove bay leaves and puree half of mixture and add to soup.
Cut first 3 ingredients together until coarse like meal. Add milk, egg and flavoring to flour mixture; mix. Fold in blueberries. Fill greased muffin tin 3/4 full. Bake at 425° for 15 to 20 minutes, or until brown. Makes 12 muffins.
Mix together sugar, cinnamon, ginger and anise seeds. In a large bowl, mix flour, baking powder, sugar mixture, salt, milk and applesauce. Do not overbeat. Stir in diced apples. Spoon batter into 12 greased muffin cups. Bake at 400°F (205°C) for 20 to 25 minutes or until tops spring back when lightly touched. Serve after muffins have cooled a bit, about 30 minutes.
Mix corn meal, salt and baking powder. Then add milk, oil, honey and egg. Put in muffin tin. Bake at 425° for 20 to 25 minutes.
This requires a basic oil and vinegar dressing made with half olive oil and half vinegar. You can buy a bottled dressing also. I prefer to buy the dressing from the Olive Garden Restaurant in Indianapolis. Their dressing is great.
Mix thoroughly the first 5 ingredients. Put small amount of crackers and oil mixture in a brown paper bag and shake. Continue until all crackers are coated. Store in airtight container. Enjoy!!
Mash pecans and stir in marshmallows. Combine sugar, 1/4 cup peach juice and cream cheese. Beat until fluffy. Add peaches and marshmallows. Whip milk and add to peach mixture. Add pecans and lemon juice. Freeze in individual molds or in an 8 x 12-inch dish. Serves 8 to 10.
Combine ingredients, except cheese, and mix well. Shape and place into shallow	baking dish. Bake at 350° for about 45 minutes. Add overlapping cheese for last few minutes to melt.
Bring sugar and water to boil in heavy pan. Boil until sugar dissolves. Add Kool-Aid and pineapple juice after removing sugar water from heat. Freeze this mixture. Set it out to begin thawing 4 to 6 hours before serving. Put in punch bowl and pour ginger ale over the punch before serving. Makes 16 to 20 servings.
Slice package of bacon in half. Wrap individual chestnuts with 1/2 strip of bacon and gently push in toothpick. Cook in a 350° oven for 1/2 hour. Mix remaining ingredients and pour over chestnuts. Return to oven for another 1/2 hour.
Place dough on lightly floured surface. Divide dough into 12 equal pieces. Shape each piece into ball. Place on greased cookie sheet. Cover and let rise about 30 minutes or until doubled (dough is ready if indentation remains when touched). Heat oven to 350°. Bake for 20 to 30 minutes or until golden brown. Makes 12 rolls.
Layer cabbage, onion and bell pepper. Sprinkle sugar over that and let it set. Mix vinegar, celery seed, salt and mustard and bring to a boil. When it comes to a boil over (boils to the top of the boiler) then pour over the cabbage mixture. Heat oil and pour over all; mix well. This will keep for several days in the refrigerator.
Heat oven to 400°. Lightly grease 10-inch pie plate. Cook and stir ground beef and onion until brown. Drain. Stir in taco seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 25 to 30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and cheese, if desired.
Stir until boiling the sugar and syrup. Add peanut butter; stir until melted. Add peanuts. Pour over the cereal. Stir gently. Spread onto greased cookie pan. Let set before cutting.
In a medium bowl, stir together all ingredients until well combined. Cover and chill if not using immediately.
Preheat oven to 275°. In a mixing bowl, whisk together vegetable oil, Ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this mixture over the crackers in a medium bowl. Stir until crackers are coated. Arrange the crackers on a large baking sheet. Bake in the preheated oven for 15-20 minutes.
Mix the first four ingredients; bring to a boil. Boil for 3 minutes. Set aside and while hot, stir in oatmeal and vanilla. Drop quickly on wax paper or greased cookie sheet. Do not bake.
In a shallow bowl, combine the first seven ingredients. Add potatoes, a few at a time; toss to coat. Place in a single layer in a greased 15 X 10 X 1 baking pan. Drizzle with remaining oil mixture. Bake, uncovered, at 450 degrees for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley. 6 servings.
Cut butter into flour; add nuts. Spread on bottom of 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool.
Mix dry mustard, sugar and vinegar. Let mixture stand overnight. Add eggs. Boil on low heat, stirring until thick (18 to 20 minutes). Put in a small jar. It makes a nice gift!
Melt Milky Way bars in double boiler. Cream 2 sticks oleo and 2 cups sugar. Add eggs, one at a time.
Combine peas, almonds and onions. Combine mayonnaise and curry. Pour over the peas and toss well. Best if made the day before.
Heat cooking oil to 375°. Blend egg and milk. Stir in dry ingredients. Dip wieners in batter. Fry until golden brown (about 2 to 3 minutes on each side). To reheat, place in 400° oven about 5 minutes.
Saute onion 3 minutes. Add water and bouillon cubes and heat to boiling until cubes dissolve. Gradually add noodles and salt. Cook 3 minutes (boiling). Stir in broccoli and garlic powder. Cook 4 minutes more; add milk, cheese and pepper. Cook until cheese melts. Can be frozen for 1 month; heat in double boiler.
Mix sugar and cocoa together. Then put milk and butter in and cook over medium heat until it boils. Boil for 3 minutes. Add peanut butter, vanilla and oats and beat well.
Mix the cream cheese, sour cream and taco seasoning together. Spread onto the bottom of an 11 x 13-inch pan. Smooth taco sauce over top of mixture. Top with lettuce, shredded cheese, tomatoes, onions, etc.
Cook cranberries in 2 cups water for 10 minutes, or until berries pop. Press through sieve. Combine cranberry juice, sugar and lemon juice; stir in milk. Add walnuts. Place in freezer. Freeze until firm, stirring occasionally.
Add all vegetables (except tomatoes) to a large pot. Cover with water; bring to a boil. Cook until done. Add meat, tomatoes, salt and pepper. Simmer over low heat for 30 to 45 minutes.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container or mixer bowl. Blend at low speed for 3 minutes or beat at medium speed with electric mixer until well blended. Pour into greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cool.
Grease pie pan. Set oven to 350. Beat all ingredients until smooth. Pour in greased pie pan. Bake at 350 for 55 minutes or until knife comes out clean.
Mix ingredients together in 1-quart casserole. Cover and bake at 350° for 1 hour and 15 minutes. Stir occasionally.
In a saucepan, place all ingredients except the shellfish and cook over medium heat for 4 to 5 minutes, until the pieces of onion and green pepper become tender and a saucelike consistency is reached. Then add the shellfish and simmer for just 5 more minutes, no more or the fish will be overcooked. Serve over pasta. Serves 4.
Preheat oven to 350°. In a small bowl combine cracker crumbs and melted oleo. Set aside.
Melt caramels in 1/3 cup evaporated milk. In a large bowl combine butter, cake mix, cake flour, the other 1/3 cup evaporated milk and pecans. Mix by hand. Press 1/2 to 3/4 of dough into 13 x 9-inch baking dish and bake at 350° for 6 minutes. Sprinkle chips over dough, then spread melted caramels over dough and chips. Crumble the remaining dough over the caramel and bake at 350° for 15 minutes. Cool before slicing.
Cut top off of peppers and remove seeds and membranes inside. Dice the top of the peppers after removing stems. Brown the ground turkey. Finely chop the onion. Mix the cooked turkey with the bread crumbs, salt, pepper, diced bell pepper, diced onion and 1/2 of the can of tomato sauce. Stuff the peppers with the meat mixture. Pour the rest of the tomato sauce over the stuffed peppers. Microwave on High for about 25 to 30 minutes until thoroughly heated and cooked.
Blend cake mix, cream cheese and milk. Beat with mixer 2 minutes at medium speed. Add eggs. Blend and beat 2 additional minutes. In a small bowl thoroughly combine cranberries, nuts, sugar and mace. Fold into batter. Pour into well-greased and floured tube or Bundt pan and bake for 1 hour or until test shows it is done. Cool 5 minutes and remove pan and cool completely on rack. Dust with confectioners sugar or ice lightly. Bake at 350°.
Spray 8 x 8-inch pan or brush with shortening. Drain peppers and spread in bottom of pan. Spread 1 cup of each cheese over peppers. Drain and layer the other can of peppers over this. Add rest of cheeses. Beat eggs, flour and milk together. Pour over ingredients in pan. Bake at 350° until toothpick inserted in middle comes out clean.
Mix first three ingredients together and set aside. Mix everything together. Pour into pan and bake at 350° for 20 minutes. Let cool. May be topped with Cool Whip and chocolate chips if desired.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, combine brown sugar, butter and vanilla; beat until creamy. Add egg; beat well. Gradually add flour mixture; mix well. Stir in 1 1/3 cups chocolate chips and the nuts. Spread into foil lined 9-inch square baking pan. Bake for 25 minutes. Remove from oven and sprinkle remaining chips on top. Allow to stand until chips become shiny. Spread with spatula. Let cool. Chill 5 to 10 minutes to set chocolate. Cut into bars.
Clean and skin chickens. Cut onion in half and put in each chicken. Add soup and enough water to dilute (for 2 cans soup, use approximately 1 1/2 cans water, for 4 cans soup, use approximately 2 1/2 cans water; can use thickening agent, if desired, as it dilutes).
Mix together, roll out in balls. Bake for 12 minutes at 350 degrees. Makes about 3 dozen. You can add chocolate chips, M&M's, nuts, etc.
Cream together cream cheese and Marshmallow Creme until smooth. Chill until ready to serve. Great for entertaining! Serve with any kind of fruit.
Bake in moderate oven to 300° to 325° for 3 hours, stirring frequently, during first hour. Cover toward the last.
Mix enough vinegar with the mustard and sugar to make a smooth paste. Stir until sugar is completely dissolved. Delicious on ham, cold cuts and cheese.
In saucepan heat water to boiling. Slowly add grits, salt and pepper. Reduce heat, cook 5 minutes. Heat oven to 400°. Grease a baking dish. Beat together milk and egg. Fold milk mixture and 1/2 cup cheese into grits. Put into dish. Top with remaining cheese. Bake 25 to 30 minutes until cheese is bubbly and brown. Ready to love! Enjoy!
Melt peanut butter and chocolate chips over med. heat. Pour over cereal in large bowl. Gently stir, careful not to crush cereal, until all cereal is coated. Pour powdered sugar into an oven roasting bag (or a clean shopping bag will work). Pour coated cereal into bag of sugar. Making sure to hold the top closed, shake bag until all cereal is coated with sugar. Pour cereal mix onto cookie sheet to cool. If you have any left after snacking, store in an airtight container. Enjoy!!
Prepare cake batter as directed on package. Pour into 3 greased and floured round cake pans. Bake at 325 degrees for 20 to 25 minutes or until wooden tooth pick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
Mix cake mix as directed on box. Pour 1/2 of batter in a greased and floured 9 x 12-inch pan. Bake 15 minutes at 350°.
Line pie pan with pastry. Set aside. Cream butter with vanilla. Add sugar gradually. Mix well. Add eggs, one at a time. Blend in chopped pecans, syrup and salt. Pour into pie shell and bake in preheated 450° oven for 10 minutes. Remove from oven. Reduce oven heat to 350°. Arrange pecan halves on top of filling. Return to oven and bake for 30 to 35 minutes more.
Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan. Blend sugar and melted butter. Beat in eggs. Stir in almond and vanilla extracts. Add salt, flour, and mix well. Spread evenly in pan. Top with almonds and sprinkle on a Tbsp. of sugar.
Place gelatin in water to dissolve. Add vinegar and other ingredients. Place in refrigerator until firm. Makes 2 servings.
Mix all dry ingredients; put into saucepan that has the beaten egg yolks and milk. Cook until thick and add vanilla. Enough filling for one large pie.
Combine all ingredients and store in a container. To serve, mix 2 teaspoons in a cup of hot water.
Cream butter and sugar. Add cinnamon, cloves, allspice, salt and flour and blend well. Slowly stir in beaten egg, water and vinegar. Cook, stirring constantly, in top of double boiler until thickened. Pour into baked pie shell that has been baked 3 minutes at 350°. Pour all ingredients in pie shell and continue baking until golden brown.
Saute over medium heat the green pepper, green onion, celery and garlic in margarine (6 to 8 minutes). Add tomato paste, water, wine and seasonings. Stir to blend. Simmer, stirring frequently, over low heat for 10 minutes. Add shrimp. Cover; simmer for 20 minutes. Serve over rice.
Mix together flour, milk and mayonnaise. Drop by spoonfuls into greased muffin pan. Bake at 350° about 20 minutes.
Mix sugar, flour and salt; add milk and egg yolks. Cook over low heat until thick, then	add oleo and vanilla. Pour into baked shell. Top with meringue and bake at 325° for 10 to 15 minutes.
Brown chicken in oleo. Combine Heinz 57 and water. Pour over chicken. Cover and cook 30 to 40 minutes. Remove cover the last 10 minutes. Spoon sauce over chicken.
In large pan cook and stir garlic in margarine for 2 to 3 minutes in medium/high heat. Add broth and tortellini. Heat to boil, reduce heat, simmer 10 minutes, add spinach and tomatoes and simmer 5 minutes. Serve topped with cheese.
Slice zucchini and onion and saute in butter until just tender. Add Italian style tomatoes and cheese and heat until cheese melts. If you like a little spice to your vegetables, use the salsa tomatoes.
Combine cake mix, flour and yeast in large bowl. Stir until well blended. Stir in hot water and knead well. Let rise until double in bulk. Cut dough in half and roll out each on a floured board into a rectangle. Spread each rectangle with2 tablespoons margarine and sprinkle with a mixture of 1/4 cup sugar and 2 teaspoons cinnamon. Sprinkle on nuts and raisins if desired. Roll up, starting at long edge, like a jelly roll. Cut into slices. Place in greased 9 x 13-inch baking pans. Let rise until doubled in size. Bake at 375° for 25 minutes until golden brown. Cool slightly.
Heat oil, place cuts of cauliflower in olive oil and brown lightly. Remove when brown, saute onion. Add tomato sauce. Stir and replace cauliflower into pot. Stir and add 3 cans of water (from tomato can). Water should cover cauliflower in pot. Add salt and pepper and basil leaves. Cook until cauliflower is tender, 45 minutes to 1 hour, on low heat with cover on. Pour over pasta.
Beat eggs until light. Add brown sugar, gradually mixing well. Stir in syrup, salt, vanilla, pecans and butter. Pour into pie shell. Bake at 350° for 1 hour or until crust is lightly brown. Yields 6 servings.
Brown hamburger; add onion and pepper. Cook rice. Mix meat, rice, soup, Worcestershire sauce, ketchup, salt and pepper together. Place in a baking dish; sprinkle with cheese. Bake 30 minutes at 400°. Serves 6 to 8.
Slice eggplants into 1/4 to 1/2-inch rounds. Place in colander, salted. Place a heavy bowl on top (you can fill it with water to make bowl heavier). Let sit 1 to 2 hours and gently squeeze excess liquid (this step removes most of bitter taste). Add milk or water to eggs and beat in bowl. Place bread crumbs in separate bowl. Coat pieces (eggplant, chicken or veal cutlets) with egg mixture and then coat with bread crumbs. When all pieces are coated, fry to light-medium golden brown, or bake on cookie sheets at 350°.
In large bowl, dissolve yeast in the water. Stir in next 8 ingredients and 3 cups of the flour. Beat until smooth, about 5 minutes. Turn dough over in a greased bowl; cover and refrigerate 24 hours to 4 days.
Cook first four ingredients until soft ball stage. Add vanilla and nuts. Put on wax paper until cool and break apart.
Cook over medium heat until it comes to a rolling boil. Boil for 5 minutes. Add baking soda. Pour over popped corn. Stir and coat well. Spread out on pan and bake for 30 minutes at 250 degrees; stir often.
Heat oven to 325°. Combine cake mix, pudding mix, water, eggs and oil in a large bowl until blended. Beat on medium speed 4 minutes. Stir in coconut and nuts. Pour into greased and floured 10-inch tube pan. Bake 1 hour. Cool in pan 15 minutes. Remove and cool completely on wire rack.
Saute onions, celery and margarine in saucepan. Add broccoli and soup. Put rice in casserole dish. Add saute mixture and stir in American cheese. Sprinkle Cheddar on top. Bake in oven at about 350° until done about 20 to 30 minutes.
Cream butter and sugar. Add egg yolks. Sift 2 cups flour with spices. Add alternately with milk and juice. Mix 1 cup flour with cut up fruit. Add beaten egg whites, then add fruit. Drop on greased cookie sheet. Bake for 15 to 20 minutes in 325° oven. Do not overcook. These should be soft. Makes about 16 dozen.
Lightly oil a jelly roll pan and line with graham crackers. Melt butter in a medium-sized saucepan. Add brown sugar and stir until mixture bubbles vigorously. Add pecans and quickly spread over the graham crackers. Bake at 350° for 10 minutes. (Check before baking time is up as these burn easily.) Cut along indentations of the crackers.
Stir dry Jell-O into Cool Whip and add other drained ingredients. Set in refrigerator.
Combine ingredients and make into balls. Bake in 350° oven for 20 minutes.
Brown meat, onion and pepper. Stir in tomato paste, diced cheese and macaroni. Pour into casserole dish and bake in oven for 15 minutes at 350°.
Spread a soda cracker with pizza sauce. Place a piece of cheese on top of this. Add hamburger or ham on top of cheese and sprinkle with oregano. Bake at 350° until cheese is melted.
Mix lime, orange and cherry jello separately, using 3 cups boiling water (1 cup each) and 1 1/2 cups cold water (1/2 cup each). Put into 3 separate pans to chill until firm.
Cook, cool and pour over 4 or 5 sliced bananas. Stir and top with 1/4 cup crushed peanuts. Serve at once.
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto greased cookie sheet. Bake for 10 minutes at 450°.
Cut squash in 1-inch slices; cook in a small amount of water until tender. Drain well and mash. Measure enough squash for 2 cups. Combine squash, melted margarine and eggs; stir well and set aside. Combine remaining ingredients in a large bowl. Make a well in center of dry mixture and add squash mixture, stirring just until moistened. Spoon into greased muffin tins. Fill 3/4 full. Bake at 375° for 20 minutes, or until toothpick comes out clean. Yields 1 1/2 dozen.
Cut meat into serving pieces. Coat with flour. In large skillet with cover, melt butter. Brown meat slowly. Add tomatoes, salt, basil and pepper. Cover and simmer one hour. Add onions and green pepper and cook 30 minutes longer. Put in serving dish. Top meat with cheese and heat until it melts.
Combine sour cream, tomato, cucumber, dill weed, salt and pepper; stir well. Let chill. Combine salmon, eggs, breadcrumbs, cheese, green onions, celery seed and dry mustard; mix well. Shape into 4 patties; place on a 12-inch glass plate. Microwave at Medium-high (70% power) 5 to 6 minutes, turning once. Let stand 2 minutes. Top each English muffin half with lettuce and a salmon patty. Spoon sauce over patties. Yields 4 servings.
Mix Cool Whip, dry pudding mix and strawberries until well blended. Pour into pie crust and garnish with coconut. Chill 1 hour. Use graham cracker pie crust.