HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place tomatoes in saucepan. Add sugar and lemon juice; bring to boil for 20 minutes. Turn off pan. Stir in Jell-O; mix well. Let stand 5 minutes. Put into small containers and put in freezer.
For crust, mix cracker crumbs with soft butter. Press in baking dish and bake at 375° for 8 minutes and cool. Mix cream cheese and sugar. Blend together with Dream Whip and pour over the graham cracker crust. Pour strawberry pie filling over all. Chill and serve.
Remove broccoli leaves, and cut off tough ends of stalks; discard. Wash thoroughly and cut into 1-inch pieces. Combine broccoli, cauliflower and next 3 ingredients in a large bowl.
In a large bowl, mix bran cereal with boiling water; stir to moisten. Set aside until cool, then add eggs, buttermilk, oil and fruit; blend well. Stir together the dry ingredients and add. Spoon batter into greased 2 1/2-inch muffin cups, filling 2/3 full. Bake in 425° oven about 20 minutes or until done. Serve hot. Makes 2 to 2 1/2 dozen muffins.
Cook noodles according to package directions, drain. In large skillet, saute onions and pepper in butter 3 minutes. Add beef and cook until done. Drain excess fat. In a medium bowl combine tomato paste and sour cream; stir in noodles and cottage cheese. Layer half the noodles and cottage cheese mixture in 2-quart casserole dish; top with half beef mixture. Repeat. Pour tomato sauce evenly over the top. Bake at 350° for 30 to 35 minutes.
Beat egg whites to peaks; add sugar to them. Beat yolks in separate bowl, add half and half to yolks. Add yolk mixture to whites, beat together until well blended. Add nutmeg to mixture and stir. Sprinkle nutmeg on glass after eggnog is served. Makes about 6 servings. Adding liquor is optional.
Cook and drain spaghetti. Stir in margarine, Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. Spread cottage cheese over crust. Cook meat, onion and green pepper; drain. Stir in undrained chopped tomatoes, tomato paste, oregano and garlic salt; heat.
Heat oven to 350°. In a a large bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt. In another large bowl, beat the butter, shortening, and 1 cup of the sugar with a mixer or wooden spoon until well combined. Add the egg and molasses to the butter mixture; beat well. Add the dry ingredients and mix until well blended, scraping down the bowl often. Shape the dough into 1 inch balls. Roll each ball in the remaining sugar. Place the balls 2 inches apart on a parchment lined baking sheet. Bake until the cookies are lightly browned around the edges and puffed, about 13 minutes. If you like them crispier, bake a little longer. Let the cookies sit for 5 minutes before transferring them to a rack to cool. Yields about 3 dozen.
Lay cut peppers in bottom of baking dish. Mix the next 5 ingredients together. Add 4 ounces (1/2 cup) tomato sauce and a few dashes of Texas Pete. Mix well with meat mixture. Lay on top of peppers. Top with remaining tomato sauce. Bake at 350°, covered, for about 45 minutes. Remove cover and top with cheese. Bake until cheese melts.
Cream the butter and sugar. Add the well beaten eggs. Add milk and vanilla. Sift the flour and baking powder together, add a little at a time. Form rolls with dough, about 1 1/2-inches in diameter.
Chill 10-inch tube pan with removable bottom. With small scoop, shape balls of strawberry, orange and lime. Place on cookie sheet and freeze until firm.
Cook and mash potatoes. Add cheese and mix until melted. Cook lasagna noodles according to package directions and cool. Melt butter and slice onion. On bottom of a 9 x 13-inch cake pan, pour some butter and cover with some onion. Place 3 lasagna noodles on top of onion mixture. Spread half of potato mixture on lasagna noodles. Continue with 3 more noodles, the rest of the potatoes and the last 3 noodles. Top with butter and onion. Bake until heated well in a 350° oven about 35 to 45 minutes.
Cut chicken into 1 1/2-inch cubes. In a bowl, stir together egg and oil. Dip each chicken piece in egg and then in crumbs to coat. Arrange chicken on a paper plate. Cover with another paper plate and microwave on Medium-high for 8 minutes.
Cut chicken into bite size pieces; dip in egg and then cornstarch until thoroughly coated. Cook in oil over medium heat until hot and brown. Remove and hold. Drain pineapple and add enough water to syrup to make 2 cups. To pan drippings, add pineapple syrup; stir in sugar, vinegar, soy sauce and ginger. Heat to boiling until sugar dissolves. Stir in carrots and green pepper; reduce heat and cover. Cook until tender-crisp, about 5 minutes. Mix 2 tablespoons plus 3 teaspoons cornstarch and water until smooth. Stir in egg mixture; stir constantly until thickened. Boil 1 minute; stir in chicken, pineapple and almonds and heat slowly until hot. Serve over rice. Garnish with mandarin oranges and parsley.
Slice apples into desired shapes. Dip in solution of lemon juice and salt. Bake in oven on low (200°) for 1 to 2 hours.
Melt marshmallows in hot milk. Stir all other ingredients into hot milk and marshmallows. Crush cookies real fine, put in loaf pan and chill 10 to 12 hours. I always save out a few pecans and cherries to decorate the top of the fruitcake by halving a few cherries, add a half cherry and a pecan half and keep it going until it is covered on top. It is a good one and very easy to make.
In a 9 x 13-inch pan, spread cherry pie filling in bottom of pan and on top of this spread crushed pineapple. Sprinkle dry cake mix on top of crushed pineapple and spoon butter over dry cake mix. Sprinkle coconut and nuts on butter. Cover rack with foil. Bake for 1 hour at 325°.
Peel, slice and cook sweet potatoes. Drain. Add margarine. Mash; sweeten to taste. Add vanilla and eggs. Put in casserole dish.
Combine sugar and mashed berries; let set while cooking Sure-Jell and water for 1 minute. Add sugar mixture; pour over whole berries in containers and freeze. This keeps the berries firm when thawed.
Heat water and margarine to boiling. Add flour and eggs, one at a time, beating well after each egg is added. Spread in a well greased 9 x 13-inch pan. Bake at 400° for 15 minutes, then poke with fork at 1 inch intervals. Bake for another 15 minutes (total of 30 minutes). Cool completely.
Brown sausage, hamburger and onion in pan. Add garlic powder, salt and pepper. Stir in chiles and cubed cheese; heat until cheese melts. Serve with chips or crackers. Serve warm.
Beat sour cream with cream cheese until smooth. Stir in lemon juice, onion, pepper, milk and shrimp (save a few shrimp for a garnish). Season with salt or Worcestershire sauce. Cover and chill at least 2 hours. (Can be made a day ahead.)
Mix first 3 ingredients at room temperature well. Stuff each pepper half and roll stuffed peppers in remaining mixture to completely enclose pepper. Place on baking sheet and bake at 375° for 15 minutes, turning halfway for even browning. Yield: approximately 24 to 30 "eggs" depending on size of eggs.
Sift flour; cut in shortening with fork until crumbly. Mix in milk until very moist. Knead only enough to form small rolls. Roll in palm of hand and press. Will make perfect circles. Grease bottom of pan well. Preheat oven to 450°. Bake until lightly browned on bottom, then broil until golden brown on top. Makes 12 to 15 biscuits.
Cream together butter and sugar. Add eggs, 1 at a time, beating after each egg. Sift flour, salt and soda together. Add flour mixture and sour cream alternately. Add vanilla. Bake at 350° for 1 1/2 hours. Bake in Bundt pan.
Wrap each hard-boiled egg in sausage, then roll in Shake 'n Bake. Place on cookie sheet. Bake at 400° for 30 minutes. Chill. Cut into quarters.
Boil sweet potatoes until done; remove skin and mash until all lumps are dissolved. Add sugar and margarine or butter. Continue beating; add milk, nutmeg, vanilla and eggs and beat until smooth. Pour in 9-inch unbaked pie shell. Bake at 425° until done, about 35 minutes.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Prepare and bake cake mix as directed on package. When cake is still warm, but not hot, poke holes in cake about 1 inch apart with handle of wooden spoon. Pour sweetened condensed milk over cake, then pour butterscotch caramel fudge over cake. Refrigerate for 1 hour. Top with Cool Whip and crushed candy bars. Keep refrigerated.
Beat egg. Add sugar, lemon juice and lemon rind. Cook until thick. Remove from heat. Add raisins and nuts. Add pinch of salt. Mix well. When cool, add 1 cup mayonnaise. Mix well. Place in covered container. Keep in refrigerator. Delicious on brown bread.
Prepare pudding mix with milk as directed on package. Pour into pop molds or paper or plastic cups. Insert wooden stick or spoon into each cup. Freeze until firm, about 5 hours.
Brown garlic in olive oil and remove. Brown sausage and beef. Add green pepper, tomato sauce, tomato paste and seasonings. Simmer 3 hours. Add oregano last hour.
Cook pudding in large saucepan as directed on package. Stir dry cake mix into hot pudding. Beat 2 minutes on medium speed. Pour batter into greased and floured jelly roll pan. Sprinkle with chips and nuts. Bake 18 to 20 minutes at 350°.
Heat vinegar and sugar together, mixing well. Combine all ingredients. Store in refrigerator.
Mix pretzels, margarine and 4 tablespoons sugar. Put into a long 9 x 13-inch baking dish. Bake at 400° for 6 or 7 minutes. Let cool. Mix cream cheese and 1 cup sugar. Fold Cool Whip into cream cheese mixture. Spread over pretzels. Layer. Prepare Jell-O according to directions and add strawberries; pour on top of the cheese layer when Jell-O has slightly thickened. Refrigerate. Serve cold.
Cook and stir bacon and onion in 10-inch skillet until bacon is brown; drain. Stir in macaroni, sauce mix, water, pork and beans, frankfurters and mustard. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, until macaroni is tender, about 15 minutes. Uncover and cook until desired consistency. Makes 6 servings.
Cream the shortening and peanut butter. Add 1/2 cup of sugar and brown sugar; beat until fluffy. Beat in egg, vanilla and milk until blended. Gradually add flour, salt and baking soda. Shape in balls and roll in remaining 1/4 cup sugar. Bake at 375° for 10 to 12 minutes on ungreased cookie sheet. Remove from oven and immediately press Kiss in each cookie so it cracks around the edges.
Saute broccoli, onion and celery in the margarine for 15 minutes. Cook rice as directed on box. Add soup, milk and cheese to broccoli mixture and add the cooked rice to mixture, also. Put into a greased dish, approximately 10 x 10-inch. Bake at 350° about 30 minutes. Can make ahead and freeze, then bake when ready to serve.
Preheat the broiler. Line a broiler pan with foil. In a medium bowl, combine the sealegs, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, Parmesan cheese and hot pepper sauce and blend well. Spread 1 tablespoon of mixture on each slice of bread. Place the crostini on the broiler pan and broil 4 inches from the heat for 5 to 6 minutes, or until lightly browned. Yield: 8 servings.
Replace dill chips to jar. Pour ingredients from bowl over dill chips. Shake well. Add pickle juice to completely fill jar. Shake well. Refrigerate.
Dissolve gelatin in hot water. Add fruit juice; chill until partially set. With a mixer, blend cream cheese into gelatin. Whip the cream; add to gelatin. Mix in fruit, nuts and marshmallows. Put in molds or 8-inch square pan. Chill until firm. Serves 9.
Combine juices. Just before serving, add club soda. Stir and garnish.
Cream butter and sugar. Add eggs and beat until fluffy. Add vanilla, baking powder and milk. Mix well. Stir in cracker crumbs, coconut and walnuts. Pour into Bundt or tube pan and bake at 350° for 30 minutes.
For syrup, mix first 4 ingredients, bring to boiling. Remove from heat; add butter.
Mix warm water and yeast. Add the remaining ingredients and mix well. Let rise for 1 hour. Knead slightly and roll into a rectangle. Spread with soft butter. Sprinkle with cinnamon-sugar mix. Roll dough and slice off rolls about 1/2-inch thick. Place on buttered pan and let rise again until double. Bake at 350° for 10 to 12 minutes. Glaze with powdered sugar and milk mixture.
Mix sugar, milk and margarine and bring to a boil. Let boil slowly for 10 minutes, stirring constantly. Cut off and put other ingredients in. Pour into greased 8 or 9-inch pan. Add 1 cup pecans, if desired.
Combine all ingredients in a large bowl. Blend at low speed of mixer just to moisten, then beat 3 minutes at medium speed.
Cook peas as directed on package; drain and cool. Cook macaroni as directed on package; drain. Set aside in bowl of cold water. In large bowl, combine remaining ingredients, except lettuce. Add peas; toss gently. Drain water from cooked macaroni. Line each macaroni shell with lettuce leaf. Spoon about 1/4 cup tuna mixture into each shell. Place in shallow dish. Cover and refrigerate until thoroughly chilled. To serve, place shells on individual serving plates. Serves 6 to 8.
Mix jello with 1/2 cup hot water and 1/2 cup cold water. Dissolve completely. Let jello set until slightly firm. Mix remaining ingredients together. Stir in jello. Chill until ready to serve.
Mix according to directions on box, except use juice from cherries for part of the water. Chop cherries and fold in last. Bake according to directions on box.
Put all into a jar and shake. Put onto a cookie sheet and bake for 1 hour at 225°. Remove and toss with 1 Tbsp. melted butter. Sprinkle with seasoned salt. Bake again for 20 minutes.
Combine cream cheese, pineapple, green pepper, onion and salt; mix well. Chill. Shape into a 4-inch ball and roll in pecans. Yields about 2 1/2 cups.
Saute onion and green pepper. Brown ground beef; add salt and pepper. Add this to the tomato soup and water. While this is simmering dice the potatoes and add to the mixture. Add chili powder. Cook slowly until potatoes are done. Canned kidney beans can be added if desired.
Mix corn meal, egg and milk together; add creamed corn. Grease bottom of casserole dish; pour half of corn meal batter into dish. Layer meat, peppers, onion and cheese on top of corn meal mix in casserole dish. Top with remaining corn meal mix and bake at 375° for 1 hour, or until brown.
Beat peanut butter or butter until smooth; add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate morsels. Spread in an ungreased jelly roll pan.
Prepare cake mix according to directions. Spoon batter into paper-filled muffin pan; fill 2/3 full. Combine cream cheese and sugar; cream until light and fluffy. Add egg and salt; beat well. Stir in chocolate morsels. Spoon 1 heaping teaspoon of cream cheese mixture into center of each cupcake. Bake at 350° for 25 minutes. Cool in pan 10 minutes. Makes 2 1/2 dozen cupcakes.
Drain salmon, reserving 1/4 cup liquid. Remove skin and bones from salmon; flake. Thoroughly mix salmon liquid and remaining ingredients. Pack into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 375° for 1 hour or until browned. Cool loaf in pan for 10 minutes; loosen from sides of pan and turn out on serving platter. Garnish with parsley, lemon and orange slices.
Saute onion, chopped, in large skillet. Add all ingredients. Cook until it bubbles. Place taco-flavored Doritos in pan. Pour sauce over them, another layer of chips and remainder of chips and sauce. Cover with cheese. Place in oven at 350° until cheese melts.
Reserve one cup of almond cream for later. Cut cake lengthwise in half, then crosshalf. Prepare vanilla with 1 1/2 cups milk and almond; fold in 2 cups Cool Whip. Drain syrup from one package of strawberries, add orange juice and spread 1 cup almond cream. Arrange half of pound cake slices over almond cream. Drizzle half of orange juice mixture over cake to moisten it. Top cake with half of strawberries, spread almond cream on top. Moisten cake with remaining juice mixture; add peaches. Arrange remaining strawberries in circle, spoon reserved cream in middle and sprinkle with almonds.
Cream the sugar, butter, egg, melted chocolate square or cocoa and milk. Mix baking soda with flour. Add dry to creamed ingredients. Blend, then add vanilla. Grease and flour a 9 x 9-inch pan. Bake at 350° for 25 minutes.
Combine sweet potatoes, butter, bourbon and salt; mix well. Combine pecans and brown sugar in a small bowl. Pat 2 generous tablespoons of sweet potato mixture around each marshmallow. Roll each in nuts and sugar.
In large pot, enough to cover whole chicken, fry ginger in oil until golden brown. In small bowl, mix shoyu, sugar and anise. Add to oil; allow to boil. Add chicken and cover. Cook 10 minutes on	back, then turn and	cook 10 minutes on breast. Remove from pot, chop and serve.
In a large bowl, mix jello and pineapple. Add cottage cheese, Cool Whip, coconut and marshmallows. Stir well and refrigerate before serving.
Blend cornstarch, sugar and salt in a saucepan. Add water. Heat rapidly and when thick add well beaten egg yolks. Cook 15 minutes; watch and stir. Blend in butter, lemon juice and rind. Pour into 9-inch baked pie shell and cover with meringue made from the three egg whites. Bake eight minutes at 400°.
Cook lobster in boiling water 6 minutes after water returns to boil. Drain, rinse and cube. Sprinkle with paprika. Brown lightly in melted butter. Don't let it toughen and dry out. Combine oil and lemon seasonings; mix well. Add wine. Add to cooked rice. Heat over medium heat 2 to 3 minutes, stirring gently. Add cubed lobster and mix well. Serves 4.
Put all ingredients into a blender and mix well. Chill. If the dip seems a little too thick, add a little skim milk gradually and mix again until you get the consistency you want.
Grease 9 x 13-inch cake pan. Dump pineapple with juice into pan; spread evenly over bottom. Pour coconut over fruit; spread dry cake mix over pineapple. Spread entire surface with thin slices of butter. Do not mix. Bake in preheated 350° oven for 40 to 45 minutes. Top should be lightly brown.
Sift first 7 ingredients together into bowl. Dissolve baking soda in tomato sauce. Add tomato sauce, egg, oil, nuts and raisins and mix well. Pour into 2 greased 8-inch layer cake pans or Bundt pan. Bake at 350° for 30 minutes. Cool and frost with a lemon-butter icing or a cream cheese frosting.
Preheat oven to 425°. Lightly grease 12 muffin cups. Combine all ingredients except cornmeal mix. Add cornmeal mix and blend well. Fill muffin cups 2/4 to almost full. Bake 18 to 20 minutes or until browned.
Chop dried beef and divide in half. Chop scallion tops fine. Mix dried beef (2 ounces), cream cheese (softened), scallion tops and garlic powder with a spoon. Take a piece of wax paper, spread remaining dried beef. Mold mixture into a ball and roll in the dried beef. Serve with crackers.
Spread peanut butter between two Ritz crackers. Melt white chocolate with paraffin in double boiler. Dip each cracker in chocolate and cool on wax paper.
Line muffin pans with cupcake liners. Melt chocolate bar. Add 1/2 cup peanut butter. Melt 1 cup peanut butter. Layer in muffin liners as follows: chocolate layer and let set; peanut butter layer and let set; and chocolate layer and let set.
Cook noodles in salt until semi-tender. Brown meat; add garlic and onion. Cook until onion is tender. Add seasonings, tomato sauce and paste. Cover and simmer 10 to 15 minutes. Mix cottage cheese, cream cheese and egg with a mixer. Layer as follows: 3 noodles, 1/3 meat sauce, noodles, 1/2 cheese mix, 1/2 Mozzarella cheese, noodles, 1/3 meat sauce, 1/2 cheese mix, 1/2 Mozzarella cheese, 1/3 sauce and Parmesan cheese. Bake at 350° for 30 to 35 minutes. Let cool about 15 minutes before serving.
Mix cake mix, nectar, oil and sugar. Add eggs one at a time. Bake in tube pan (greased and floured) at 350° for 1 hour. Cool right side up for 15 minutes. Remove from pan. Glaze.
Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 to 45 minutes.
Combine all ingredients in a bowl and blend well. Pour into an 8-inch pan or iron skillet. Grease well. Bake at 400° for 30 minutes.
Cook pineapple and sugar until thick; then cool. Mix other ingredients together with pineapple. Refrigerate. Cut fresh pineapple in half lengthwise. Cut out pineapple and fill with dip. Serve with Town House crackers.
Boil the cubed meats about 1/2 hour. Remove from broth and drain. Brown in cooking oil. Remove from oil. Slice onions and tomatoes and cook in the oil. Add 1 can tomato puree. Add black and red peppers and thyme. Add meats to this sauce and simmer for 1/2 hour. Cook rice, salt and liquid as directed on package, watching that it does not scorch. Cook	the peas. After rice is cooked, gently fold the sauce and cooked peas into it and serve while hot.	(Cooked green	beans,	green peppers or even French fried potatoes can be used instead of the peas.)
Combine cornmeal, salt, pepper and cayenne pepper in small mixing bowl. Spread onto	a sheet of aluminum foil. Dredge fish in cornmeal mix. Heat shortening in large frypan. Fry fish until golden brown and flaky, about 4 minutes each side. Remove from pan; drain on paper towels. Serve hot with lemon wedge or juice. Makes 4 servings.
Split the English muffin in half. Spread pizza sauce all over inside layer of muffins. Put Mozzarella cheese over the pizza sauce. Put the toppings you picked on the muffin. Put muffin in microwave for 1 minute.
Preheat oven to 350°. Place one package crescent rolls in greased 9 x 13-inch dark glass or non-stick pan. Gently press seams together to make one flat base. Mix cream cheese, sugar, egg yolk and vanilla together well. Spread over base. Unfold second can of crescent rolls and place over the mixture. Gently press seams together.
Preheat oven to 350°. Crumble graham crackers. Mix in melted butter. Spread mixture onto bottom of 9 x 13-inch ungreased pan. Bake for 6 to 8 minutes. Cool.
Thoroughly mix with hands until mass holds shape. Form into balls and bake on lightly greased cookie sheet at 400° for 10 minutes. Make ahead and freeze to cook later. Make 5 to 6 dozen walnut-sized balls.
Heat oven to 350°. Combine cake mix, 1/3 cup evaporated milk and margarine. Mix well. Pat 2/3 of mixture into greased 9 x 13-inch pan. Bake for 6 minutes. Sprinkle chocolate chips and nuts over warm bottom. Melt caramels with 1/3 cup evaporated milk. Stir until blended. Pour caramel mixture over chips and nuts. Sprinkle with remaining 1/3 of cake mixture. Bake 15 to 20 minutes. Cool; cut into bars.
Coat meat with flour; set excess flour aside. In a large skillet, heat oil. Brown meat on all sides. In a slow cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onions, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on low for 8 to 10 hours. Turn control on high. Thicken with flour leftover from coating, about 1/4 cup, dissolved in a small amount of water. Cover and cook on high for 10 to 15 minutes or until slightly thickened.
Combine roast, water to cover and 1/4 cup salt in a large Dutch oven. Cover and let soak 2 hours. Drain, rinse and pat dry. Combine seasoned salt, garlic powder and pepper; sprinkle on both sides of roast. Sprinkle with soy sauce. Place onion slices on top of roast; sprinkle with 2 tablespoons of flour. Place pats of butter on onion. Wrap roast twice in heavy-duty aluminum foil. Place in roasting pan. Add 1 quart water. Cover and bake at 350° for 4 to 5 hours. Add water, if necessary, to roasting pan, but do not open foil.
Heat oven to 350°. Beat egg whites in small mixer bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form (2 to 3 minutes). Set aside.
Brown meat and onion. Add sauce and spices. Butter both sides of shells. In greased casserole, put in layers the shells, meat sauce, cheese and olives. Repeat to top of pan, ending with cheese. Bake at 400° for 20 minutes.
Separate eggs. Beat egg yolks, sugar and spices until smooth. Add pumpkin. Beat egg whites until stiff; fold into pumpkin mixture. Bake for 15 minutes at 425°. Reduce temperature to 350° and continue to bake for 30 minutes.