HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to boil the water, sugar and cornstarch. Add strawberry jello. Add strawberries. Pour into prepared pie crust.
Fill a greased baking dish with vegetables, turkey, bread cubes, gravy and seasonings. Cover with mashed potatoes. Bake at 350° for 30 to 40 minutes. Makes 4 servings.
Bring brown sugar, oleo, syrup and salt to a boil; boil for 5 minutes. Remove from heat. Add vanilla and soda; mix well with popped corn. Spread in two shallow buttered cake pans. Bake in a 250° oven for 30 minutes, stirring every 5 minutes.
Add onion, jalapeno peppers, pinto beans, deer meat or hamburger,	 tomato sauce, chili powder, lemon juice, Worcestershire, salt and pepper. Add enough water to cover, about 4 inches in crock-pot. Cook on high, 4 to 5 hours.
Beat eggs until foamy. Add sugar and mix well. Then add remaining ingredients and mix well. Pour into a 4-quart ice cream maker.
Melt margarine in a large saucepan. Add onion and stir over medium heat until onion is translucent. Add mushrooms and cook 5 minutes, stirring occasionally. Blend in flour until vegetables are well coated. Add stock slowly, stirring constantly. Bring mixture to a boil over medium-high heat, then reduce heat and simmer 5 minutes. Add white pepper, nutmeg, cream cheese and milk. Stir until cheese is melted and milk is warmed through, but do not boil. After placing in individual serving bowls, garnish with fresh herbs. Serves 6.
Put first 4 ingredients in large bowl. Mix next 3 ingredients in small bowl. Mix well and pour over ingredients in large bowl. Mix; refrigerate 2 hours, mixing occasionally.
Combine jello, straight out of box, with crushed pineapple in a casserole bowl. Stir in cottage cheese and pecans. Fold in Cool Whip. Garnish the top with mandarin oranges. Chill in refrigerator for about 1 1/2 hours.
Cook rice in 2 cups chicken broth until done (5 minutes). Saute onion, pepper and celery. Combine all ingredients and bake at 350° for approximately 45 minutes until browned.
Melt butter. Add onion and carrot. Cook until onion is tender, not brown. Cook beef in skillet until meat is crumbly; drain. Add meat to vegetable mixture. Stir in tomato juice, potatoes and seasonings. Cover and cook over low heat until vegetables are tender, 20 to 25 minutes. Combine flour with a cup of milk and beat until free of lumps; stir into soup mixture. Add remaining milk and heat, stirring frequently. Do not boil.
Drain and chill fruit. Mix Jell-O using water and fruit juices. Let cool. Add fruit and marshmallows. Chill until firm.
Mix rhubarb and sugar. Let stand until juicy. Mix in flour and egg yolks, fold in 2 beaten egg whites. Pour into uncooked shell. Bake 425° for 10 more, reduce heat to 325° and bake for 30 minutes.
In a blender, place beans and salsa. Blend until smooth. Spread in 9-inch pie plate. Sprinkle with green chilies and pimientos. Wash blender and place cottage cheese in blender; blend until smooth. Spread cottage cheese on top of bean mixture in pie plate. Cover and chill for at least 4 hours. Sprinkle with tomato and Cheddar cheese on top of cottage cheese layer. Serve with tortilla crisps or vegetables.
Combine first four ingredients in saucepan and boil 1/2 minute. Remove from stove and add remaining ingredients. Stir until well blended. Drop by teaspoon onto waxed paper to cool.
Brown ground beef and onion; drain. Combine all ingredients except spaghetti in large pot. Add enough water to thin. Bring to boil. Break spaghetti in half and add. Lower heat and simmer until spaghetti is tender, stirring occasionally.
Sift the first 5 ingredients. Cut in shortening until mixture is like coarse corn meal. Reserve 1/2 cup of crumb mixture for top. Blend in baking soda; stir in sour milk and eggs. Put 1/2 of batter into greased and floured large flat pan. Spread mincemeat over batter. Sprinkle with crumbs and nuts. Bake at 350° for 35 minutes, or until done.
Melt butter in chafing dish or skillet. Blend in flour. Gradually stir in cream. Cook slowly, stirring constantly until sauce thickens. Stir in small amount of hot mixture into egg yolks; return to hot mixture. Cook, stirring constantly, until thick, about 5 minutes. Add lobster; heat. Add cooking sherry and lemon juice. Salt to taste. Sprinkle with paprika. Serve on toast points. Serves 4.
Preheat oven to 350°. Sift together sugar, flour, soda and salt. Add eggs and juice from fruit cocktail; mix well. Fold in fruit cocktail. Pour into 9 x 12-inch greased baking pan. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. In a large bowl, combine all the ingredients; blend well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until set. Cool 1 minute before removing from cookie sheet.
Mix the sugar, cinnamon, and margarine with the crushed zwieback biscuits, set aside 1 cup of the mixture. Line a 9x13-inch dish with the remaining crumb mixture and bake until golden brown (about 10 minutes) at 350°.
In small mixer bowl, beat egg whites, vanilla and almond extracts until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in coconut, dates and almonds.
Combine all ingredients. Cook until well done. Then add 1 package hot chili mix and 1 package mild chili mix. Remove excess liquid.
Rinse and drain the purple hull peas. Clean seeds from jalapeno and dice. Seed and dice all other ingredients and mix in bowl. Salt and pepper. Squeeze the juice of 1 lemon over it; mix. Add cooking oil.
Mix well. Batter will be thin. Pour in greased tin. Cover tightly. Steam for 3 hours.
Grind ham and cheese in food processor. Add remaining ingredients, except cereal. Cook noodles per package directions; drain. Add ham and cheese mixture to noodles; stir to mix. Put in greased 1 1/2-quart casserole. Bake in 350° oven for 30 minutes. Top with crushed cereal and return to oven for 5 to 7 minutes. Serves 4 to 5.
In a small bowl, combine all ingredients. Mix well. Place the meat for your cookout or oven in a shallow dish. Cover with the marinade (makes about 1 1/2 cups). Cover and refrigerate 24 hours. Turn occasionally. Grill or bake meat.
Roll beef in flour. Brown in butter. Add onion when meat is almost brown and finish browning together. Remove onion to a bowl. Add broth, seasonings and mushroom juice to meat mixture. Cover and simmer 45 minutes or cook in pressure pan for 15 minutes. Add flour to water and stir to make a paste. Add paste slowly to the meat mixture. Stir constantly until it comes to a boil. Reduce heat and add cooked onion, the mushrooms and sour cream. Heat again, but do not boil. Serve over rice, noodles or spaghetti. Serves 6.
Blend ingredients together in a blender for 2 to 3 minutes or until well blended.
Mix cold water and corn meal. Stir in boiling water and salt. Cook, stirring constantly until mixture thickens and boils. Cover, continue cooking over low heat for 10 minutes. Pour into greased loaf pan. Chill until firm (overnight is best). Slice and fry crisp. Serve hot with syrup or try a tablespoon of sugar dripped with creamed coffee.
Blow up balloon until it is 2 to 4 inches in diameter. Mix 3 parts glue with 1 part water in small bowl. Dip floss or 1/8-inch wide ribbon into glue mixture, stripping out excess with fingers. Wrap floss or ribbon around balloon until a secure webbing is formed.
Heat beer with honey, margarine and water (90° to 105°). Add to dry ingredients. Place machine on manual setting. Remove from machine when it beeps and shape dough into a round loaf. Place on greased cookie sheet, baking pan or casserole. Bake 35 to 45 minutes, until it sounds hollow when tapped.
Blend together the sugar, flour, tapioca and cinnamon. Add the grapes; toss gently. Allow to stand for about 15 minutes. Line a pie dish with a standard crust. Pour grape mixture into crust; dot with 1 tablespoon butter. Cover with lattice top crust strips. Bake at 450° for 10 minutes, then at 350° for about an hour, or until golden.
Cook sausage (pieces) and onion in a 3-quart saucepan until sausage is light brown. Drain grease; stir in tomatoes with liquid, beans, broth, water and zucchini. Break up tomatoes with wire whisk. Heat to a boil, reduce heat and cover. Simmer until zucchini is tender. Sprinkle each individual portion with cheese.
Spread bean dip in 9 x 13-inch pan; top with guacamole. Mix together sour cream, salad dressing and taco seasoning and lay on top of guacamole. Chop green onions, tomato, olives and cheese. Mix together; put on last layer. Use round nacho chips for dipping.
Stir twice daily until the 30th day. You are now ready to share your recipe and make your Friendship Cake. Drain off the juice and give six of your friends 1 1/2 cups each and a copy of this recipe so they can make their own Friendship Cake. The fruit remaining will make 3 Bundt or three large loaf cakes.
In a large punch bowl, pour Hawaiian Punch, ginger ale, pineapple juice and orange juice. Stir together and chill. Right before serving, add sherbet.
Microwave Directions: Prep time is 10 minutes. Cook time is 5 minutes. In a large microwave-safe bowl, melt margarine on High 45 seconds. Stir in honey. Gradually add cereal, nuts, apricots and raisins, stirring until all pieces are evenly coated. Microwave on High 4 minutes, stirring every minute. Spread on waxed paper to cool. Store in airtight container.
Melt margarine; mix sugar, flour and milk until smooth. Add margarine; place peaches in bottom of dish (1 1/2 to 2-quarts). Pour mixture over top. Bake in preheated 350° oven for 30 to 45 minutes.
Brown minute steaks and onions in pan. Add garlic salt and cook 5 minutes. Combine soup, sour cream, mushrooms, catsup and Worcestershire sauce. Pour over steaks and onions. Serve on hot noodles. Serves 6.
Set oven control to broil. Cut each potato lengthwise into eights. Place potatoes, cut sides down, in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch; brush with oil. Mix remaining ingredients; sprinkle potatoes with half of the mixture. Broil potatoes with tops	about 3-inches from heat until potatoes begin to	bubbly	slightly, about 10 minutes. Turn; brush with oil and sprinkle with remaining salt mixture. Broil until golden brown and tender, about 5 minutes longer. Sprinkle with snipped parsley or Parmesan cheese, if desired.
Coat 10-inch pie pan with cooking spray. Combine flour, sugar, baking powder and salt in bowl. Make a well in center. In large measuring cup, whisk butter, egg, milk and vanilla. Pour into well. Stir until evenly moistened. Pour into pie pan. Toss blueberries, sugar and cinnamon in bowl. Arrange over dough. Pat with butter. Bake at 350° for 45 to 50 minutes.
On waxed paper, combine flour and sage. Coat chicken lightly with flour mixture. In a skillet over medium-high heat in hot margarine, cook chicken for 10 to 12 minutes or until browned on both sides. Push chicken aside. Stir soup and water in skillet to loosen brown bits. Reduce to low heat. Cover, simmer 5 minutes. Serve over rice.
Cut tips off chicken wings. Halve wings at joint. In food processor or blender, process onion soup mix, butter, vinegar, water, garlic, pepper and cumin until blended. Set aside. Broil chicken 12 minutes or until brown, turning after 6 minutes. Brush with 1/2 of soup mixture, then broil 2 minutes or until crisp. Turn, then brush with remaining soup mixture and broil an additional minute. Serve with Wish-Bone Chunky Blue Cheese dressing and celery sticks.
Shred salami with knife or shears. Roll biscuit dough very thin. Cut into 12 rounds (5 1/2 inches in diameter). Place on cookie sheet and flute edges. Spread with tomato paste; sprinkle with oregano (1/8 to 1 1/4 teaspoons per round). Top with salami and cheese. Bake until biscuits are brown (15 to 20 minutes).
Boil water and cook spaghetti noodles. Sit in fridge (open, no lid) for 3 hours. Put in bowl. Warm in microwave 15 seconds. Add 5 drops of water and shake of salt. Warm for 20 more seconds in microwave. Add butter and 2 shakes of salt. Stir; warm for 30 seconds. Eat.
Stir together the cake mix, butter and 1 egg. Pat into 13 x 9-inch baking pan. Mix 2 eggs, cream cheese and confectioners sugar and spread on other mixture. Cook at 350° for 45 to 50 minutes.
Blend all ingredients together. Fill cupcake paper 2/3 full. Bake at 350° for about 15 minutes or until dry. Put one spoonful cherry pie filling on each or any pie filling of your choice. Makes 2 dozen.
Bring to a boil, then simmer 15 minutes. Alternate layers of cooked sliced carrots, onions and green peppers in dish. Pour hot sauce over. Refrigerate. Gets better the longer left.
Cook ravioli in boiling water for 5 minutes. Drain. Spray one 9-inch round cake pan with cooking spray. Coat bottom of pan with sauce. Place a layer of ravioli over sauce. Continue layering until pan is full. Sprinkle with Parmesan cheese and place a layer of Mozzarella on top. Bake in a 375° oven for 20 minutes until cheese is melted and sauce is bubbly.
Heat 3 inches Crisco oil in deep fryer or heavy saucepan to 375°. Place 1 tortilla in oil. Let float 5 to 10 seconds. Press center of tortilla into oil with metal ladle (tortilla will form a bowl shape). While pressing with metal ladle, fry 1 to 2 minutes longer or until golden brown. Drain on paper towels. Repeat with remaining tortillas. Fill as desired.
Beat sugar, pumpkin, oil and eggs in mixer bowl. Combine flour, baking powder, soda, salt, cinnamon and nutmeg in bowl; mix well. Add to egg mixture. Beat at medium speed for 1 minute. Stir in pineapple, raisins, 1 cup pecans and vanilla. Pour into greased 9 x 13-inch cake pan. Bake at 325° for 50 to 55 minutes. Cool completely. Spread Nutty Cream Cheese Frosting over cooled cake. Sprinkle with remaining 1/4 cup pecans. Yield: 15 servings.
Melt butter. Add ingredients, stirring over heat until blended. Remove from heat and brush on Italian or French bread slices.
Mix together flour, shortening, 1/2 cup sugar and milk and place in bottom of a greased 8 or 9-inch pan. Mix together butter, blackberries, 3/4 cup sugar and 3/4 cup water and pour over dough. Bake at 350° for 45 minutes. Other fruit may be substituted for blackberries.
On stove or in microwave, melt chocolate and butter. Add egg and beat until smooth and glossy. Add 10x sugar and vanilla; mix well. Chill about 1 hour. When firm, shape into 1 1/4-inch balls. Roll in coconut. Keep balls refrigerated until ready to use. Makes about 2 dozen.
Crush 3/4 of the package of Oreos to cover the bottom of a pan. Second, make your pudding and pour all of it on top of the Oreos, then spread smoothly the Cool Whip on top of the pudding. Fourth step is to crush and sprinkle remaining 1/4 of the Oreos on top of the Cool Whip. Chill and serve.
Marinate shrimp in lemon juice and oil in Pyrex dish for 2 hours. Cook and drain rice. Saute onion and pepper in butter for 2 minutes. Mix all ingredients together. Pour into buttered casserole. Bake at 350° for 55 minutes.
Place the uncooked rice in bottom of casserole. Arrange chicken on rice. Sprinkle generously with garlic salt. Mix the soup, cream (no milk), parsley and paprika. Pour over pheasant and bake at 350° for 1 to 1 1/2 hours.
Boil hen until done. Take chicken off bones and put back into broth, if desired.
Brown hamburger meat; drain and put in casserole dish. Cook garden peas on High for 5 minutes. After peas come to a boil, drain and pour on top of hamburger meat. Fix instant potatoes according to directions on box. Put on top of garden peas. Spread evenly, then sprinkle cheese over top of potatoes. Serves 4 to 6 people.
Mix syrup, sugar, shortening and egg until well blended. Add soda, vinegar and spice. Mix quickly. Add flour gradually. Roll out thin and cut with cookie cutter, if desired. Place on cookie sheet. Bake at 350° until browned around edges. Do not burn.
Mix soups and onion together. Pour over beef stew meat. Bake in 275° oven for 4 hours, covered.
Mix according to directions. Put on ungreased cookie sheet. Bake at 350° for 20 minutes. Use 17-inch jelly roll pan.
Drain pineapple; add lemon juice and water to make 2 cups. Add sugar and bring to boil. Add dissolved gelatin and cool. Add green peppers, celery, mayonnaise and onion to taste. Use 9 x 13-inch pan.
Combine flour, sugar, cinnamon and soda. Add cheese, cereal and apple; mix lightly. Add margarine and egg, mixing just until moistened. Drop rounded tablespoonfuls of dough onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes approximately 2 1/2 dozen.
Blend chocolate and water; add 5 dry ingredients. Mix in the rest. Pour into greased and floured 9 x 13-inch pan. Bake 35 to 40 minutes at 350°.
Combine oleo and cream cheese; beat until smooth and creamy. Add vanilla. Mix in flour and salt, mixing to a soft dough. Divide in half; wrap in plastic wrap and chill until firm. Roll out dough to 1/8 inch and cut into squares about 2 inches. Spoon 1/2 tsp. of fruit spread onto each square; fold 2 corners to middle. *Note: All fruit spreads are good, or poppy seed filling can be used, also apricot. Beat egg with water; brush edges before folding; pinch to seal. Bake 12 minutes or until golden brown in a 375° oven.
Preheat oven to 350°. Mix in a dishpan in the order given. Drop by balls on baking sheet. Do not overbake. Bake 5 to 7 minutes.
Preheat oven to 350°. Mix all ingredients together and stir well. Spread in baking dish and bake until top is browned, about 10 minutes.
Combine fruit juices and sugar. Divide among 6 tall ice-filled glasses. Fill with ginger ale. If desired, garnish with fresh cherries. Makes 6 servings.
Combine first 4 ingredients and blend well. Fold in whipped topping. Chill. Can be served on lettuce leaves with Ritz or saltine crackers with green cherry on top.
Grease a 4-quart pan with margarine on the bottom and sides. Add margarine, sugar and evaporated milk; stir and heat (using candy thermometer) until soft ball stage, about 15 to 20 minutes over medium-high heat. When mixture reaches soft ball stage, remove from heat. Add chocolate bits, Marshmallow Fluff and vanilla; stir briskly until smooth. Add nuts, if desired, and immediately pour into two greased 9 x 11-inch pans. Let stand until cool. Refrigerate in airtight container.
Cook and drain macaroni. Cut eggs into pieces. Place all ingredients in a bowl and mix well. Let stand overnight in refrigerator, if desired, for better flavor.
Cream together sugar, butter and Crisco. Add eggs one at a time, mixing well. Add flour and milk alternately. Add vanilla. Sprinkle 1 cup chopped nuts in well-greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes or until done.
Beat together milk, Cool Whip and lemon juice. Add remaining ingredients. Mix well. Pour into 2 graham cracker crusts. Keep refrigerated.
Mix and put in a 9 x 13-inch pan. Sprinkle with 1/4 cup brown sugar and 1/2 cup pecans. Bake 40 minutes at 350°.
In a wooden bowl, mash garlic and salt. Add lemon juice, Worcestershire sauce and mustard. Mix well. Break raw egg; beat well and add oil. Tear lettuce into bite-size. Mix croutons with lettuce and pour dressing over the mixture. Add Parmesan cheese and stir. I began using the egg substitutes and they work just as well as the raw egg. Makes enough dressing for 4 or 5 salads.
In bowl, mix cereal, sugar and fruit until well combined. Stir in corn syrup. Knead cereal mixture with lightly greased hands until mixture holds together. Shape into 20 (1 inch) balls, roll in chopped almonds. Store in tightly covered container. Makes 20 cookies, 60 calories; 6 mg. sodium; 1 gram fat each.
Beat eggs, oil, sugar and vanilla together. Cream well. Stir in zucchini and pineapple. Stir until moist. Grease 2 loaf pans. Bake at 350° for 1 hour or until middle springs back when pressed.
Mix all ingredients together. Pour into greased tube or Bundt pan. Bake at 350° for 1 hour.
In skillet, brown chops, mushrooms and onion. (Use a tablespoon of shortening if necessary.) Pour off fat. Stir in soup, water and thyme. Add carrots. Cover; cook over low heat 45 minutes or until tender. Stir now and then. Serve over noodles. Optional: Cut up pork pieces instead of pork chops.
Crush vanilla wafers real fine. Spread in bottom of glass dish. Mix powdered sugar and Crisco together and spread over vanilla wafer crumbs. Put pineapple over sugar mixture. Whip whipping cream and spread over pineapple. Cover. Refrigerate 24 hours before serving.
Cook the first 5 ingredients for 20 minutes or until potatoes are done. Reduce heat and add soup and cheese. Simmer until well mixed and cheese is melted, stirring often to keep from sticking.
Dissolve yeast in warm water. Pour boiling water over shortening and dissolve. Add sugar, salt, eggs, flour and add dissolved yeast. Mix well in a large bowl and refrigerate overnight. Roll out dough 1/4-inch thick. Cut with biscuit cutter. Dip each biscuit into melted butter and stack in Bundt pan. Bake at 350° for 30 minutes. Break apart.
Heat corn; put through sieve. Combine celery, chicken and broth in saucepan. Bring to a boil. Reduce heat. Simmer 15 minutes. Stir hot milk into egg yolks gradually. Add to soup mixture and corn. Cook 2 minutes, stirring constantly. Add butter, salt and pepper. Serve with croutons.
Peel and slice apples in 2-quart baking dish. Combine flour, oats, brown sugar and cinnamon. Cut in oleo until crumbly. Sprinkle over top of apples. Cook, uncovered, 12 minutes in microwave. If you prefer a more crunchy brown topping place under the broiler for a few minutes.
Mix soups with 1 can milk. Butter large baking dish or deep roasting pan. Sprinkle rice over bottom. Heat soups with milk and mix well. Pour soup mixture over rice. Lay pieces of chicken (uncooked) over rice and soup. Sprinkle onion soup mix over each piece of chicken; pepper if desired. Paprika may be sprinkled on top. Cover and bake at 350° for 2 hours. Remove cover last 1/2 or 3/4 hour to brown if desired.
Place chicken breasts, meat side up, barely overlapping. Cook on 80% power for 10 minutes. Rotate after 5 minutes if no turntable. Turn over each breast. Cook 10 minutes at 80% power. Rotate after 5. Turn over one more time. Cook 5 minutes to finish. Pierce to check complete doneness. Cook 5 minutes more, if necessary.
Mix lightly. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Cool slightly, then remove from pan. Can freeze.
Spray a 9 x 13-inch pan with Pam. In a large bowl (glass), combine sugar and Karo syrup. Cook on High in microwave until mixture boils. Remove from microwave. Add peanut butter. Mix well.
Preheat oven to 325°. Remove shells from eggs; cut into small pieces. Combine peas, eggs and soup. Mix well. Cover with grated cheese. Sprinkle cracker crumbs on top, then pour melted margarine over all. Bake for 15 minutes or until cheese is melted and top is golden brown.
Beat eggs until foamy. Gradually add sugar. Beat until thick. Stir in remaining ingredients. Blend well. Pour into 1 (9-inch) pie shell. Bake in preheated oven at 350° about 45 minutes or until center of pie is firm.
Boil chicken and after chicken is done, boil the spaghetti in chicken broth. Saute the peppers, onions and celery. Add cream of chicken soup, Cheddar cheese soup, cheese and garlic salt. Mix all ingredients together and heat at 350° for 30 minutes.
Mix together oleo, milk, egg yolks and flour. Brush top with oleo, cover tight. Chill overnight or longer in refrigerator. When ready to roll out, sprinkle cloth well with flour and roll dough with rolling pin. Divide into 5 parts. Roll out very thin. Grease dough with oleo. Add apples or pears, sugar, cinnamon, fruit, vanilla wafers (crushed), pecans, coconut and raisins. Sprinkle a lot of oleo on top of that and roll up like jelly roll. Put on cookie sheet and bake at 350° or 325° for 1 hour or 1 hour and 15 minutes.
Beat pumpkin, milk and eggs in medium bowl. Beat in remaining ingredients and pour into a low-fat pie crust. Bake in a preheated oven at 425° for 15 minutes. Reduce heat to 350° and bake until knife inserted near center comes out clean, about 40 minutes. Cool on rack.
Mix all ingredients as listed. Put in plastic bag and shape. Chill. Serve with crackers. This can be made ahead and frozen. Yield: 1 cheese ball.