HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make jello as directed on box. Chill until almost jelled (check in about 50 minutes). Put cream cheese in mixer and blend. Add crushed pineapple to cream cheese. Add almost jelled jello into mixture of cream cheese and pineapple (beat until blended). Add Cool Whip and blend. Place in 13 x 9-inch glass container and refrigerate (ready in about 2 hours). Keep refrigerated until needed.
Mix the first 3 ingredients together and roll in balls. Refrigerate until firm. Melt in double boiler the remaining ingredients. Dip balls in chocolate and place on wax paper to cool.
Bake at 425° for 15 minutes. Reduce heat to 350° for 45 minutes.
Boil chicken and debone. Mix chicken, Veg-All, corn, soup mixes, onion and eggs. Pour in large Pyrex ovenproof bowl.
Combine butter or margarine, sugar and milk in saucepan; boil 2 minutes. Stir in coconut.
Put 1/2 bread in bottom of 13 x 9-inch Pyrex dish. Cover with slices of ham. Cover with grated cheese. Cover with other 1/2 of bread. Combine milk, seasoned salt, nutmeg, salt, Worcestershire sauce and eggs. Pour liquid mixture over bread; cover with foil. Refrigerate overnight. Before baking, cover with buttered crushed corn flakes. Bake at 300° to 325° for 45 minutes.
Preheat oven to 400°. In bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla; stir until smooth. Stir in peanut butter. Pour into ungreased 1 1/2-quart casserole.
Brown sausage, onion and bell pepper in a heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake at 350° until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm.
Place shredded lettuce into straight edged bowl. Spread each of the ingredients over the lettuce in order. Do not stir. Refrigerate overnight. Top with bacon bits or ripe olives before serving.
Mix cake mix according to directions on package and pour half in 9 x 13-inch pan. Bake at 350° for 18 minutes. Melt caramels together with butter and Eagle Brand milk. Pour over baked cake and cover with remaining cake batter. Sprinkle with 1 cup nuts and 1 cup chocolate chips. Bake another 20 minutes.
Cream the butter and sugar gradually. Add eggs one at a time. Add mace, then fold in flour. Add flavoring. Bake in a tube pan, greased and floured, at 325° for 1 hour and 25 minutes.
Drain strawberries reserving 1/4 cup liquid. Beat cream cheese with the reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Refrigerate several hours. Garnish with strawberry halves or kiwi fruit.
Mix all ingredients together. Put on cookie sheet by spoonfuls. Bake at 350° for 10 minutes or until slightly brown. Makes 5 dozen cookies.
Put coarse salt over cucumbers, peppers and onions. Soak in this solution for 3 hours, then drain. Mix remaining ingredients, put this solution on stove; let come to a boil; stir; put cucumbers, peppers and onion in solution and let come to a second boil. Put in clean, sterile jars; pour solution over pickles. Seal at once.
Combine the first 5 ingredients. Add shortening and banana; beat on low speed of mixer until combined. Add buttermilk or sour milk, nuts, eggs and vanilla. Beat 2 minutes on medium speed. Turn into greased and floured 9 x 1 1/2-inch round baking pans. Bake at 350° for 30 minutes. Cool and frost with Cream Cheese Frosting.
Brown meat and onion. Add everything but cabbage. Let simmer 20 minutes. Put cabbage in bottom of casserole dish and spoon on meat mixture. Bake at 350° for 1 hour.
In a mixing bowl, cream shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate chips and peanuts. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden brown. Remove to wire racks to cool. Yield: About 8 dozen.
Mix together first 4 ingredients. Add nuts and maraschino cherries or coconut. Shape into balls. Freeze 3 to 4 hours.
Mix beans, soup and 1/2 can onion rings. Put into a baking dish. Put the rest of onion rings on top. Bake at 350° for 30 minutes.
Blend together pudding mix and milk with mixer for 2 to 3 minutes. Let stand 2 to 3 minutes. Fold in sour cream and Cool Whip. In a large bowl, layer wafers, pudding and bananas until all is used. Refrigerate.
Mix pasta, vegetables, olives and seasoning with 8 ounces of Italian dressing. Refrigerate. Before serving, add other 8 ounces of dressing.
Mix the first 2 ingredients; fold in Cool Whip. Line a 13 x 9-inch pan with graham crackers. Cover with 1/2 of the pudding mixture, another layer of crackers and the remainder of pudding mixture. Top with another layer of graham crackers. Frost with frosting. Refrigerate overnight before serving.
Stir starch and soda. Mix in cold water and stir over heat until mixture has a consistency of mashed potatoes. Turn onto a plate and cover with a damp cloth until cool enough to handle. Then knead. Use immediately or store in airtight container.
With an electric mixer, mix pudding and milk. Add sour cream and Cool Whip. Mix well. In a 9 x 13-inch pan, make a layer of wafers, bananas and pudding. Continue layers until finished.
Cook sugar, milk, cocoa and oleo until it comes to a boil. Boil for 1 minute. Remove from stove. Add peanut butter. Pour over the vanilla and oats. Stir and drop by spoonful on wax paper.
Lay brisket on heavy foil. Sprinkle both sides with black pepper, onions, salt, garlic salt and celery salt. Pour the bottle of liquid smoke over brisket. Keep fat side on top to cook. Seal tight and cook at 275 degrees for 5 hours. Open foil and drain most (not all) liquid off. Pour the bottle of BBQ sauce over brisket. Reseal and cook one hour at 325 degrees. Chill overnight, then slice. Serves 6-8.
Cut up chicken and soak overnight in salt water (about 2 ounces salt to 2 quarts water). Drain well and dip chicken in buttermilk. Mix together the flour, black pepper, Accent, celery seed, salt and garlic powder and put in bag. Shake buttermilk dipped chicken pieces in and coat well with mixture. Pan-fry in butter and oil in covered frying pan until tender, approximately 20 to 25 minutes, turning just once.
In large saucepan, cook onion and garlic in olive oil until tender (do not brown). Remove garlic. Add lobster and cook until red. Remove lobster from pan. Add tomatoes and simmer for 1/2 hour. Add lobster and cook 1/2 hour longer. Remove meat from lobster and add to sauce. Simmer for 1/2 hour longer. Pour over cooked spaghetti.
Cream butter and sugar. Add eggs one at a time, beating after each addition. Sift together dry ingredients. Blend into creamed mixture. Add vanilla and sour cream. Add 1 cup coconut (optional). Grease and flour a 10-inch tube pan. Bake 1 1/2 hours in oven preheated to 300°.
Combine sugar, shortening, eggs and cocoa; mix well, then add milk, water, baking soda, baking powder and flour. Mix for 2 minutes. Bake at 350° for 35 to 40 minutes.
Stir together flour, baking powder, baking soda and salt; set aside. In mixer bowl, cream sugar and shortening with electric mixer until light. Add eggs, one at a time. Add milk. Add flour and bananas (beat until smooth after each addition). Fold in nuts. Bake at 350° for 60 to 65 minutes. Let cool in pan for 10 minutes, take out and cool the rest of the way.
Heat oven to 375°. Lightly grease baking sheet with butter flavor shortening.
Spray microwave-safe 10 x 6 x 2-inch dish with cooking spray. Combine mix, eggs and mayonnaise in a bowl. Spread in prepared dish. Microwave at half power (50%) for 6 minutes, turning once. Turn again. Microwave at full power (100%) for 2 or 3 minutes or until surface is firm to the touch. Remove dish to wire rack to cool completely before cutting. Makes 18 brownies.
Blend cream cheese and powdered sugar well. Spread this over crust. Slice bananas over cream cheese mixture. Spread pineapple over bananas. Top with cool whip. Sprinkle top with cherries and pecans. Refrigerate until ready to serve.
Combine chocolate chips, peanut butter and margarine. Stir over low heat until melted. Add vanilla. Put cereal in large bowl. Pour chocolate mixture over all. Mix thoroughly. Then place powdered sugar and mixture in a large bag. Close and shake until all pieces are well coated. Spread on waxed paper to cool. Store in airtight container.
Mix with mixer and drop by spoonfuls on cookie sheet. Bake at 350° for 12 minutes.
Lightly fry garlic and onion in oil mixed with paprika in a large Dutch oven. Add pepper, oregano, green pepper and tomato sauce.
Dissolve jello in water, add juice. Mash pimentos in cream cheese with fork. Add to jello. Add pineapple, celery and walnuts. Fold in topping. Pour in mold. Chill overnight.
Mix flour, half of salt and onion salt in bowl. Melt butter in top of double boiler. Stir flour mixture into butter, gradually stirring in milk. Stir occasionally until thickened. Pour Minute rice into 2-quart shallow baking dish.
Grease and flour loaf pan. Preheat oven to 350°. Mix together the sugars and milk, oil, egg and vanilla. Sift into mixture the flour, baking soda, baking powder, salt and cinnamon. Mix well. Add nuts, oatmeal and zucchini. Pour into loaf pan and bake at 350° for 50 minutes.
Place 4 of the bread slices on bottom of greased 8-inch square baking dish; top with bacon, mushrooms, onions and cheese. Cover with remaining 4 bread slices. Beat eggs and milk with wire whisk until well blended; pour over bread. Cover; refrigerate at least 1 hour or overnight. Bake, uncovered, in preheated 350° oven for 1 hour or until center is set. Let stand 10 minutes before cutting to serve.
Brown ground beef. Drain. Stir in ketchup and Worcestershire sauce. Shred or chop cabbage. Place in bottom of 1-quart casserole dish or square cake pan. Spoon hamburger mixture over top. Cover with foil and bake 20 minutes at 350°.
Mix cream cheese, powdered sugar and peanut butter. Fold in milk and Cool Whip. Pour over crust and freeze. Yields 16 pieces, 2 points each; no crust - 1 point.
Bake potatoes; cut the potatoes in half. Spoon potato out of skin, leaving about 1/4 inch of the potato in the skin. Mix crumbled bacon, onion and cheese. Fill potato skins with bacon mixture. Bake in a 350° oven for approximately 15 minutes, or until cheese has melted.
Mix in order. Drop by spoon into preheated oil; cook until golden brown, about 3 minutes.
Combine flour and seasonings. Dip chicken pieces in flour, into milk and then flour again. Fry for 20 minutes or until golden brown or done. Do not crowd chicken pieces while frying.
Combine brown sugar, butter and milk in a saucepan; place over heat, stirring until sugar is dissolved. Boil, without stirring, 4 minutes until mixture forms a soft ball when drizzled in cold water. Remove from heat. Beat by hand until mixture is cool and thickened. Beat in vanilla.
1st Layer: Cream 1/2 cup margarine with 1 cup sugar and 1/2 cup oil. Add 1 egg and vanilla; mix well. Add salt, soda, cream of tartar and 2 1/2 cups flour. Mix. Put in pizza pan and bake at 350° for 10 to 15 minutes.
Stew chicken, seasoned with salt, pepper, lemon pepper, chopped onions, chicken bouillon and red pepper. When done, drain and reserve broth. Cool and chop into bite size pieces. Heat broth to a rolling boil and add spaghetti. Let it come to a boil again and stir just to separate. Turn off heat. Cover and let stand 20 minutes.
Cream butter and sugar until smooth and creamy. Add softened cream cheese. Add eggs, vanilla and almond. Continue to beat for 5 minutes. Mix in flour and baking powder, a little at a time. Grease tube pan. Pour batter into pan. Bake at 325° for 1 hour. Test with toothpick. Sprinkle powdered sugar over cake.
In a large mixing bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add cream, vanilla and salt; mix thoroughly. Pour into can. Add milk to fill line on can and stir well. Freeze as directed with ice cream freezer. Makes approximately 4 quarts.
Cream margarine and sugar together. Add eggs, one at a time, mixing well after each addition. Gradually add flour, cocoa and vanilla. Bake at 325° for 35 minutes.
Preheat oven to 325°. Cream margarine with sugars until light. Beat in vanilla and egg until smooth. Mix together flour, soda and salt, but don't sift; beat into batter. Add chocolate chips and nuts and stir to mix thoroughly. Drop onto lined baking sheets using a small ice cream scoop and bake for 12 minutes turning sheets end for end and trading oven racks (top to bottom) at the halfway point. Remove from oven and leave until cookies are barely cool enough to handle, then transfer to racks to cool. Makes 60 large cookies.
Prepare macaroni and cheese according to directions on box. Cut chicken into 1-inch cubes. Add chicken and soup to macaroni and cheese. Mix in 1/2 of onion rings, reserving the rest for topping. Bake for 15 to 20 minutes at 375° or until bubbling. Sprinkle remainder of onion rings on top and return to oven for 5 to 10 minutes.
Saute fresh zucchini in hot oil for 5 minutes or until crisp-tender. Remove from heat; cover and let stand 5 minutes. Spoon into serving dish.
Mix pudding and milk and spread onto mint layer. Top with Cool Whip. Top with nuts. Refrigerate.
Combine all ingredients in a large bowl. Mix well. Drop by rounded tablespoonsful onto foil-lined cookie sheet. Bake at 350° for 8 to 10 minutes. Cool for 1 minute before removing to racks to cool. Great for anytime, but especially good for mailing to hungry college students.
Wash beans in warm water. Combine beans, water, onion, salt and pepper in a large pot. Cook on medium heat for 2 hours. Add ham hocks and bacon. Cook 2 more hours.
Heat oven to 425°. Mix all ingredients until soft dough forms. Gently smooth dough into ball on lightly floured cloth-covered board. Knead 8 to 10 times. Roll dough 1/2-inch thick. Cut with floured 3-inch cutter. Bake on ungreased cookie sheet until golden brown, 10 to 12 minutes. Makes 6 shortcakes.
In a bowl, combine all ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 15 batches.
Brown hamburger and sausage. Drain. Mix all ingredients in crock-pot. When cheese is melted, it is ready to serve.
Heat 3 tablespoons each of butter and oil in a large frying pan. Add onion and garlic; cook until soft. Toss in eggplant and brown 5 minutes. Add zucchini, peppers, tomatoes, salt, basil and pepper. Simmer, covered, 15 minutes, then remove lid and cook over medium heat about 10 minutes. Set aside.
Sift flour with sugar, baking powder and salt. In bowl, beat remaining ingredients with mixer until well mixed. Gradually add flour mixture, beating until smooth.
Combine the first 5 ingredients in saucepan. Bring to a boil slowly, stirring until sugar dissolves. Boil without stirring over medium heat to 236° on candy thermometer or until a little mixture dropped in cold water forms soft ball. Remove from heat and let stand for 15 minutes. Do not stir. Add flavoring; beat until mixture starts to lose its gloss (about 8 minutes). Stir in the candied cherries and walnuts. Quickly pour into a greased 8-inch square pan. Cool and cut into squares. Makes about 1 1/2 pounds fudge.
Combine sugar and cornstarch. Add water slowly, stirring until smooth and thick. Add slightly beaten egg yolks, butter, lemon juice and rind. Cook over low heat until thick. Pour into the baked pie crust.
In large baking dish or crock-pot, combine all ingredients. Bake at 350° until done.
Boil water with sugar and allspice in it. Add tea that has been steeped. Add juices; simmer for several hours. Will keep in the refrigerator several weeks. Makes about 1 gallon.
Boil chicken until cooked. Remove chicken from bones. Cut into small pieces. Add green onions and celery. In separate container, mix sour cream, mayonnaise and Lawry's salt. When thoroughly mixed, add to chicken. Refrigerate until served.
Blend all ingredients until very smooth. Chill. Experiment with the proportions to obtain the degree of thickness and flavor you desire.
Place ingredients in large saucepan. Cover; heat and simmer for 10 minutes. Serve warm.
Blend soup and broth. Heat and stir until smooth and hot. Add remaining ingredients except 1/2 cup of cheese. Pour into a greased shallow 2-quart casserole. Top with remaining cheese. Bake at 375° for 25 minutes or until thoroughly heated.
Heat oven to 375°. Brown sausage in large skillet. Drain off excess fat, if necessary. Add green pepper, onion and celery, saute until vegetables are slightly tender. Cook grits in water with salt, according to directions. Combine grits and sausage mixture. Put 1 cup cheese in mixture. Pour into buttered shallow 2-quart casserole. Spread undiluted soup over sausage mixture. Sprinkle with remaining cheese. Bake for 30 minutes or until hot and bubbly. Makes 6 to 8 servings.
Mix hamburger and sausage, brown and drain off grease. Add rest of ingredients, stir and spoon onto rye bread slices. Sprinkle with oregano and broil a few minutes, until cheese bubbles, just before serving.
Combine flour, Crisco and milk. In saucepan, combine water and sugar. Heat until sugar is melted. Melt butter in 9 x 13-inch baking dish. Roll dough out into a rectangle. Put chopped fruit onto rolled out dough. Sprinkle with cinnamon if you like. Roll up like a jelly roll. Cut into 1-inch slices. Put slices into melted butter, single layer. Pour sugar-water mixture over it. Bake 1 hour or until golden brown at 350°.
Cream margarine and peanut butter. Add vanilla and sugar and mix thoroughly. Roll into balls and dip into melted chocolate. Place balls on wax paper and let sit until chocolate is hard.
Boil tomatoes and chiles for 10 minutes in 3 cups water. In large skillet, brown meat in with lard. Blend chiles, tomatoes, salt and garlic clove and 1/2 cup water together. Pour over meat and bring to a boil. Simmer for about 15 minutes. Taste to make sure it has enough salt.
Heat 1 tablespoon olive oil in skillet and saute onion and garlic until tender. Set aside. In a large pot, add beef broth, oil, lentils, carrots, potatoes, onions, garlic, bay leaf, salt and pepper. Bring to a boil and allow to simmer uncovered about 30 minutes or until lentils and vegetables are cooked thoroughly. If the broth starts to evaporate, add water until soup is the desired consistency.
Mix all ingredients together. Prepare about 6 hours before using for flavors to blend. Delicious on green salads. Makes 1 1/2 cups dressing. Also good as a raw vegetable dip.
Preheat oven to 350°. Drain green beans and corn. Mix all ingredients well and put in casserole. Cover top with crushed crackers and almonds. Pour melted butter over crackers and almonds. Bake at 350° for 45 minutes.
Blend all together. Grease pan; butter top. Bake at 350° for 1 hour. Can be frozen.
Mix together first 5 ingredients and place in square casserole. Top with 1 cup sharp cheese, grated. Mix together crackers and melted butter. Place on top of casserole ingredients. Bake at 350° for 30 minutes.
Sift flour with salt. Cut in shortening until like coarse crumbs. Add milk and stir just enough to blend. Turn out on floured surface and roll 1/4-inch thick. Cut in 5-inch squares. Pare apples. Cut in eighths. Place about 6 pieces on each square. Sprinkle generously with sugar, cinnamon and nutmeg. Dot with butter. Fold corners to center and pinch edges together securely with fork. Arrange dumplings in large greased pan and pour over pineapple sauce. Bake in a moderately hot oven (375° to 400°) until pastry is brown and apples tender.
Glaze: Mash 1 pint of strawberries. Add sugar and cornstarch. Stir into crushed strawberries. Add water. Stir over low heat and bring to gentle boil until thickened. Add oleo and cool.
Microwave butter in small bowl on High for 1 to 1 1/4 minutes. Stir in salt and pepper. Arrange chicken in a 12 x 8-inch baking dish. Pour seasoned butter over chicken. Cover with wax paper; microwave at High for 5 minutes. Turn pieces over. Top with mushrooms. Cover with wax paper; microwave 4 to 5 minutes. Top with French onion rings and cheese. Microwave at High, uncovered, for 1 to 2 minutes, or until cheese melts.
Wash chicken. Mix egg and milk together. Crush corn flakes. Dip washed chicken in milk and egg mixture. Roll in corn flakes. Spray dish with Pam. Place chicken in dish and bake at 350° for 45 minutes.
Mix the first 5 ingredients together and set aside. Mix the soup, water and gelatin together; place on low heat to dissolve. Add to he cheese mixture and blend well. Pour into greased mold. Let set overnight. Serve with crackers.
Combine first 3 ingredients. Mix well. Add next 3 ingredients. Mix well. Add last 3 ingredients. Pour batter into lightly greased 9 x 13-inch pans. Bake at 350° for about 25 to 35 minutes. Wait until cooled, then cut into squares.
Fry bacon; remove from pan and crumble. Add rice to drippings; stir until well blended. Add eggs, one at a time, stirring all the time. Add bacon, onion and peas. Cook for 2 to 3 minutes, turning constantly. Season with soy sauce and pepper. Yields 4 servings.
Saute garlic in olive oil until golden. Add remaining ingredients. Bring to a boil. Lower heat to simmer and cook for approximately 30 to 45 minutes. Serve over spaghetti.
Press hamburger into 9 x 13-inch pan. Season with salt and pepper. Sprinkle on onion. Cover with vegetables, cheese, soup and last tater tots. Bake at 350° for 1 1/2 hours.
Mix and roll in 2 rolls. Wrap in wax paper. Place in refrigerator for 24 hours. Then bake in shallow pan at 300° for 45 minutes.
Mix to make marinade. Pour over chicken parts and bake at 350° for 30 minutes.
Blend all ingredients in a blender or food processor until thoroughly blended and free of lumps. Pour into pie crust and bake at 350° for 40 minutes.
Grease a 13 x 9-inch pan. Cut bread into 1-inch thick slices and lay in pan. Beat all other ingredients, pour over bread and refrigerate 4 to 36 hours. Dot with butter. Bake, uncovered, at 350° for 45 to 50 minutes, until puffy and light brown. Let stand 5 minutes.
Sprinkle chicken pieces with salt and pepper. Melt butter in skillet. Cook chicken over moderately high heat about 6 to 7 minutes. Turn and cook 5 minutes more. Add mushrooms, onion and garlic. Stir to blend. Cook 1 minute. Sprinkle with flour. Add wine and chicken broth, bring to boil. Add bay leaf, thyme and more salt and pepper if needed. Cook 25 to 30 minutes. Serves 4.
Mix first 5 ingredients. Mix next 4 ingredients. Mix next 4 ingredients and add to yeast mixture. Divide dough in half. Roll in wax paper. Put 1/2 of dough on bottom of large cookie sheet with sides. Pour on cream cheese mixture. Put remaining half of dough on top. Let rise 1 hour.
Mix together first 4 ingredients. Cook 1 minute at a rolling boil, then add last 2 ingredients. Spoon onto wax paper and let set until firm.
Preheat oven to 350°. Cut eggplant into thin slices. In 1/4 cup oil, cook eggplant until lightly browned. Add more oil, as needed. Spread 1/2 cup spaghetti sauce over bottom of a 2-quart baking dish. Arrange a layer of eggplant; sprinkle with cheese. Bake for 30 minutes.
Cook onion in oil about 5 minutes. Add other ingredients. Heat to boiling, stirring constantly.
Mix meat, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into loaf. Bake at 350° for 1 1/2 hours. Remove any liquid in pan. Spoon pizza sauce over loaf top. Cover with Mozzarella cheese slices. Bake for 10 minutes. Saute green peppers, mushrooms and parsley. Makes 8 to 10 servings.
Line a 13 x 9 x 2-inch baking pan with foil. Extend foil over edges. Combine sugar, evaporated milk and margarine in a heavy 3-quart saucepan. Cook and stir over medium heat to boil. Clip candy thermometer to side of pan. Cook, stirring frequently over medium heat to 234°. Remove saucepan from heat. Remove thermometer. Add Marshmallow Creme, peanut butter, walnuts and vanilla. Pour into pan. Score fudge into squares while warm and garnish by pressing additional walnuts into fudge. When firm, cut into squares. Store in refrigerator.