HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat pineapple to boiling and add Jell-O. Stir and chill until almost set. Add softened cream cheese, apples and grapes to Jell-O; blend. Fold in Cool Whip, celery and nuts. Pour into mold; refrigerate. Yield: 8 to 10 servings.
Mix brown sugar, flour, spices and salt. Beat egg yolks; add milk	and stir into first mixture. Cook over hot water until thick, stirring constantly.	Add pumpkin, butter or margarine and 3/4 cup pecans. Mix well. Pour into baked pie shell. Cover with meringue made of egg whites and sugar. Garnish with remaining pecans. Bake in moderate oven (325°) for 20 minutes. Serve cold.
Dissolve gelatin in boiling water. Mix sugar and Kool-Aid in cold water and add to gelatin mixture, then add pineapple juice and chill. Add ginger ale when ready to serve.
Put into pot sugar, cocoa, milk and oleo and bring to a boil. Boil high for 1 minute, stirring constantly. Take off heat. Add peanut butter, vanilla and oatmeal. Mix well and pour out on wax or foil-covered cookie sheet. Place in refrigerator until set (about 1 hour). Cut into pieces and serve. Keep refrigerated.
Melt butter or margarine in heavy pot over medium-low heat. Add brown sugar; heat to boiling. Add sugar, pinch of salt and sour cream. Cook over low heat, stirring, until sugar dissolves and mixture reaches soft ball stage (236°). Cool at room temperature until lukewarm (110°). Do not stir. Beat until mixture holds its shape. Add vanilla and nuts.
Pour juice and water into bottom of percolator. Place sugar and spices in top of percolator and perk until done.
Combine soup and milk; set aside. Combine chicken, broccoli, 1/2 cup cheese and 1/2 can of onions. Stir in 3/4 cup soup mixture evenly between the tortillas. (Bake covered at 350°.) Roll up the tortillas and place seam side down in a lightly greased 9 x 13-inch pan. Stir tomato into the remaining soup and pour over the top of tortillas. Bake covered for 35 minutes. Top each tortilla with remaining cheese and onions; uncover and continue baking 5 minutes longer.
Mix the dry jello with cottage cheese and add Cool Whip. Drain oranges real good and add. Chill and serve.
Heat oven to 325°. Combine melted margarine and Oreos. Press in bottom and 1-inch up sides of 10-inch spring-form pan. In large bowl, beat eggs. Add cream cheese, sugar and vanilla; beat until smooth. Add whipping cream; blend well. Stir in 1 cup chocolate chips. Pour into prepared crust. Bake at 325° for 60 to 75 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool.
Make a crust of crushed vanilla wafers. Sprinkle with sugar for sweetness. Melt butter and pour over crust as even as possible. Pour prepared pudding on top of crust. Pour prepared pie filling over pudding. Top with Cool Whip.
Mash bananas; add eggs. Add flour, sifted with sugar, salt and soda. Add nuts. Stir well. Bake at 350° for 1 hour.
Brown ground beef; drain. Add taco seasoning and tomato sauce. Pour in casserole bowl. Mix cheese and sour cream. Spread cheese mixture on top of ground beef. Layer crescent rolls on top. Bake at 375° until golden brown.
Mix thoroughly the first 2 ingredients. Add flour and almonds. Mix well. Knead dough gently for 1/2 minute. Form 1-inch balls. Flatten balls on ungreased cookie sheet. Bake at 300° for 20 minutes.
Combine water and jello. Add cranberry sauce, crushed pineapple and pecans. Pour into 9 x 13-inch pan and chill until firm. Combine cream cheese, sour cream, sugar, vanilla and chopped nuts. Spread over jello mixture.
Bring to boil the first 3 ingredients; put in mixing bowl and add next 3 ingredients and beat. Add the next 3 ingredients and pour out on greased large (at least 18 x 12 inches) sheet with edge. Bake at 325° for 25 minutes.
Cream butter and sugar together. Add eggs and beat well. Mix together sour cream and baking soda. Add to mixture along with remaining ingredients. Pour into loaf pan or mini loaf pans.
Separate tuna meat. Combine with eggs, bread crumbs, pimento, green pepper, parsley, Worcestershire sauce, mayonnaise, salt, pepper and butter.
Mix water and jello in blender for 1 minute. Add bananas and blend 30 seconds. Add strawberries and blend well. Stir in crushed pineapple by hand. Pour into mold. Chill until set. Serves 8.
Mix pretzels, margarine and 1/2 cup sugar. Press in 8 x 8-inch dish. Cream Cool Whip, cream cheese and 1/2 cup sugar. Spread 1/2 on pretzel crust (reserve other 1/2 for top). Drain pineapple. Cook pineapple juice and 2 tablespoons cornstarch, stirring constantly; boil until thick. Let cool. Add 1/4 cup sugar and pineapple. Spread on Cool Whip mixture and top with remaining Cool Whip mixture.
Cut up vegetables. Pour dressing over them. Mix and cover. Refrigerate for at least 2 hours.
Dissolve jello in boiling water. Stir in bananas, strawberries and pineapple; mix well. Transfer to a 2-quart serving bowl. Refrigerate until firm. Makes 9 servings.
Preheat oven to 325°. Cream butter and sugars (white and brown) until light and fluffy. Add egg, then oil and mix well after each addition. Add oats, cornflakes, coconut and pecans, stirring well. Then add flour, soda, salt and vanilla. Mix well. Form balls teaspoon size with dough. Place on ungreased cookie sheet. Flatten. Bake 12 to 15 minutes. Allow to cook a few minutes before moving. Makes 8 to 9 dozen, depending on size.
Pour boiling water over dates. Stir well and let cool. Mix together brown sugar, shortening and egg. Stir in dates and water. Sift together flour, soda and salt; stir in sugar and date mixture. Blend in nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake at 350° for 50 to 60 minutes.
Brown hamburger and drain. In an 8 x 8-inch baking dish, layer hamburger. Sprinkle taco seasoning over hamburger. Spread refried beans on top of hamburger and seasoning. Mix sour cream and taco sauce and layer on top of beans. Sprinkle cheese on top. Bake at 350° for 1 hour. Remove. Let set for 5 minutes before serving. Serve with tortilla chips.
Cut steak crosswise into 3 x 1/8-inch strips when partially frozen. Combine ingredients in freezer bag. Add steak. Refrigerate 3 to 24 hours. Turn and squeeze several times while marinating. Thread steak on 4 skewers. Grill. Makes 4 servings.
Prepare peppers by removing top and seeds. Cook in enough boiling water to cover for 5 minutes. Cook and stir hamburger and onion until light brown. Drain off grease. Stir in garlic salt, rice and most of the tomato sauce. Stuff peppers with hamburger mixture. Place in ungreased baking dish. Pour rest of tomato sauce over them. Cover and cook 45 minutes at 350°. Uncover and cook 15 more minutes. Sprinkle with cheese on top.
To egg yolks, add enough water to make 1/2 cup plus two tablespoons. Combine with cake mix and beat 4 minutes. Pour batter into 2 greased and floured 8-inch round cake pans. Beat egg whites until foamy; gradually add sugar and vanilla. Spread meringue on unbaked cake layers. Sprinkle with nuts. Bake at 350° for 25 minutes. Cool on rack 10 minutes. Remove from pan and cool layer meringue side up. Spread 2/3 whipped cream over cake; arrange 2/3 of well drained peaches on cream. Place second layer on top. Spoon remaining cream and arrange peaches on top of cake. Chill in refrigerator.
Combine meat, seasonings, milk and oats. Shape into 20 balls and brown on all sides in Crisco. In separate bowl, combine remaining ingredients. Add enough water to bring to desired consistency. Place meatballs in casserole dish and pour sauce over top. Cover with aluminum foil and bake at 350° for 30 minutes.
Mix all ingredients together and pour into jello mold or glass dish. Serve when well set.
Mix; spread in a 3-quart buttered shallow casserole. Serves 8. Bake, uncovered, 11/2 hours at 325° or 1 hour at 350° or 45 minutes at 375°.
Drain tomatoes. Save 1/2 cup juice. Blend tomatoes in blender. Combine all ingredients. Bring to a boil. Let cool.
Brown hamburg with onion; drain. Put hamburg and all other ingredients in large kettle; cook until done.
Beat the eggs with a little salt and pepper in a bowl. Stir in potatoes, truffle and Prosciutto.
Mix shortening, sugar and eggs and beat thoroughly. Dissolve soda in boiling water in a large cup. Fill to the 1-cup mark with buttermilk. This will foam up and may run over so use a pint-measuring cup. Sift the salt, baking powder and nutmeg with two cups of flour. Add the flavoring and enough flour to make a stiff dough (usually 4 or 5 cups). Chill the dough overnight.
Thaw frozen bread dough; let rise. Fry sauerkraut and desired amount of kielbasa in butter, adding water as needed to steam. Cook until dry before using. Preheat oven to 350°. Grease 9 x 13-inch pan. Roll out 1 loaf bread on floured surface. Place in baking pan, turning up edges on sides. Put a layer of sauerkraut and kielbasa in pan. Roll out second loaf; wrap around rolling pin and cover mixture. Pinch edges to seal. Bake at 350° for 40 minutes.
Combine peanut butter, Marshmallow Creme, vanilla and chopped peanuts in a large bowl; set aside.
In baking dish, mix melted butter with flour, brown sugar and nuts. Bake at 350° until golden brown, approximately 15 minutes, then set aside to cool.
Put berries in a bowl. Pour sugar and cornstarch over berries. Lightly combine ingredients together; pour mixture into one of the pie shells. Place other pie shell upside down over pie shell and berry mixture and remove its pan. Cook at 400° for approximately 40 minutes, or until brown.
Boil water. Add shrimp spice, garlic, salt and lemon; mix. Keep on rapid boil. Add potatoes and sausage; cook until done, then add corn. Last, add shrimp. Cook for about 3 1/2 minutes. Remove from heat; drain water. Serve.
Preheat oven according to cake directions. Line cupcake tins with cupcake liners. Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner. Bake as usual according to cupcake time on box. When baked, let cool, then ice with frosting. Garnish with colored sprinkles. When done, looks just like ice cream cones. Easy for kids to eat and no cleanup. The paper liners keep the cones from burning during baking.
Fry ham until done. Take ham out of pan then put black coffee into the hot grease in bowl. Stir around. Put sugar on after you get gravy onto plate. Sop with hot biscuit or Grandma's hot hoecake, made like biscuit dough, poured in a big black frying pan and baked in oven.
Place fresh shelled nuts in shallow pan. Set pan in warm, not hot, oven (300°) until nuts are dry. Do not brown. Boil pint jars 5 minutes. Invert to drain dry. Pack hot nuts into jars, leaving 1/2 inch headspace. Adjust caps. Process pints 10 minutes at 5 pound pressure. If you prefer, nuts may be processed in boiling water bath for 20 minutes. Let the water in canner stand well below the tops of the jars.
Mix well the first 3 ingredients. Spread in bottom of large, low bowl. Chop all other ingredients and layer in order. Serve with lots of tortilla chips.
Melt margarine with sugar and salt in water (melt margarine with minimal heat--hot tap water is okay). Cool if necessary. Add yeast and dissolve. Let mixture stand 15 minutes. Add beaten eggs, baking powder and flour; mix well. Let rise for 45 minutes to 1 hour until doubled. Form balls. Bake at 350° until bottom is light brown, about 10 to 15 minutes. Bake 1 tray at a time. Makes 42 rolls. These rolls are extremely light.
Mix sugar, flour, cocoa and egg yolks. Add Pet milk and cook until thick. Add butter, vanilla and eggs, beaten. Pour into baked pie shell and bake in 425° oven until brown, about 6 minutes.
Mix all together, except barbecue sauce. Cover both sides of meat with mixture. Wrap in foil and place in baking pan. Let set in refrigerator overnight. Bake 5 hours in 300° oven. Sometimes I put it in to cook at bedtime and cook it for 12 to 14 hours at 200°. Uncover top of meat for the last 30 minutes and add the barbecue sauce at this time.
Slice the kielbasa into 1/2 inch slices. Brown in a skillet over medium heat for 3-4 minutes. Stir occasionally. Put potatoes in bowl and microwave on high for 5 minutes. Add potatoes, sauerkraut, apples, water, salt and pepper to skillet. Mix well. Bring to a boil. Lower to medium heat. Cover and simmer for 20 minutes or until apples and potatoes are tender. Stir occasionally. Add some Hungarian paprika before serving.
Dissolve yeast in warm milk and water. Add sugar, salt, egg and shortening. Add 3 cups flour. Beat. Gradually add remaining flour; turn dough out on lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl; brush top with soft shortening. Cover. Let rise in a warm place until double in bulk (about 1 hour). Shape rolls and place on greased baking sheet and let rise again until doubled in size. Bake at 375° for 20 to 25 minutes.
Cube potatoes. Chop onion. Crumble fried bacon. Chop ham. Place in pot. Add water to cover potatoes. Cook until potatoes are starting to get soft. Add salt, pepper, mushroom soup and milk. Add remainder of water. Simmer until done. More water can be added for personal preference of consistency. Thicken with 1 tablespoon cornstarch in 1/2 cup water. Makes approximately 6 servings.
For each pound of little Smokies, cover with one jar Heinz chili sauce in crock-pot. Cook for at least 1 hour on low.
Make Crust: Combine crumbs, brown sugar and melted butter. Mix well. Press with bottom of tablespoon into bottom and sides of an 8-inch square pan. Chill one hour.
Mix milk, sugar and salt. Cool. Add yeast and 1 1/2 cups flour and beat well. Add eggs and Crisco and beat. Add remaining flour. Knead until smooth. Cover, let rise until double. Shape into rolls. Let rise until double. Bake at 375° for 15 minutes or until lightly browned.
Cut chicken in strips or McNuggets. Dip chicken pieces in this order: Parmesan cheese, beaten eggs and bread crumbs. Heat oil in a frying pan on medium-high heat. Fry until golden brown and no longer pink inside. After chicken is cooked, let drain on paper towels.
Mix all of the ingredients. Place in a deep casserole dish (1 to 2-inches extra room to rise). Bake at 350° for 45 to 60 minutes, depending on dish depth.
Put butter, curry powder and brown sugar in a saucepan. Melt to a syrup. Arrange half the fruit in the bottom of an ovenproof casserole dish. Pour in half the almonds and half the syrup. Arrange the rest of the fruit on top and add remaining syrup and almonds. Garnish the top with the maraschino cherries. Bake in a 350° oven for 35 minutes. Can be assembled the day before. Ready to be heated anytime. Serves 10 to 12.
Mix all ingredients well. Place in casserole dish. Bake at 350° for 30 minutes.
Flatten biscuits. Place meat and cheese in center and wrap biscuit around and seal edges. Bake at 375° for 10 to 12 minutes until golden brown.
Combine ingredients; spread on crackers. Place in preheated 350° oven for approximately 5 minutes or until cheese has melted.
Cover bottom of buttered jelly roll pan with crescent rolls; pinch together perforations. Bake at 350° until lightly browned (10 minutes). Mix the cream cheese, mayonnaise and Ranch dressing. Spread on baked crescent rolls. Spread vegetables on; top with cheese. Chill and serve.
Cream shortening; add sugar and beat well. Add eggs, one at a time and beat well. Add dry ingredients and milk alternately. Add flavoring and red food coloring. Bake 1 1/2 hours in a tube pan at 325°.
Sprinkle 1 1/2 c. coconut into well greased 13x9x2 baking pan. Combine milk and almond extract and drizzle 1/2 over coconut. Unroll crescent dough and arrange in a single layer over coconut. Drizzle with remaining milk mixture and sprinkle with remaining coconut. Bake at 350° 30-35 minutes or until golden brown. Cool before cutting. Store in refrigerator. Yields three dozen.
Preheat oven to 350 degrees. Grease and lightly flour a 9x5x3 inch loaf pan. In a large bowl, combine the butter, sugar, brown sugar, eggs, vanilla extract, sweet potatoes and apple butter. Beat until well mixed. Gradually add the flour and beat until mixed. Stir in pecans. Pour into prepared loaf pan and bake for about 55 minutes or until a toothpick comes out clean when inserted into center of bread. Turn out of pan immediately after removing from oven.
Cook onion, garlic and green pepper in shortening. Add chorizos. Add garbanzos, water, tomato sauce and salt. Cook until garbanzos start to soften. Add potatoes and cabbage. Cook until done.
Cook beans in salt and water until tender. Do not drain water. In the meantime, cook bacon. Remove from pan. Dice onion and saute in bacon grease. Add bacon and onions to the cooked tender beans. Add brown sugar, molasses and dry mustard. Cover and cook in 300° oven for 4 hours.
Combine pears and lemon juice. Combine sugar, 1/3 cup flour and ginger. Add these two mixes, plus Karo, then raisins. Spoon into unbaked shell.
Mix the Karo, sugar and butter; heat until butter is melted and sugar dissolved. Do not boil. Beat the eggs and to them add the cooked mixture. Pour mixture into pie shell. Drop the pecans in a few at a time. Bake 30 to 45 minutes at 350°.
Combine cornmeal, flour, sugar, baking powder and salt in large bowl, mixing well. Combine remaining ingredients, mixing well. Add to dry mixture and stir with wooden spoon until just moistened. Pour into well-greased 9-inch square pan. Bake at 425° for 35 minutes or until toothpick inserted in center comes out clean. Edges should be golden brown. Cool on wire rack. Cut into 16 squares. Serve warm or cool.
Simmer broth and rice 10 minutes. Add all vegetables except zucchini; simmer 10 minutes more.
Cook broccoli in boiling water per package instructions. Drain and arrange in shallow baking dish. Simmer chicken in small amount of water for 35 minutes. Drain and arrange on broccoli. Mix next 3 ingredients. Pour over top. Sprinkle with cheese and bread crumbs mixed with butter. Bake at 350° for 25 minutes.
Put cider, cranberry juice, cinnamon, cloves and orange peel into a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 25 to 35 minutes. Line a strainer with cheesecloth and strain punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim with hot punch.
Put all ingredients in mixing bowl at one time. (They need not be at room temperature.) Beat at medium speed for 10 minutes. Stir occasionally to insure shortening is not holding onto beaters. Bake 65 minutes in a 350° oven.
Dip chicken in flour and brown slightly in skillet. Put in crock-pot on high and pour a moderate amount of barbecue sauce over chicken. Reduce heat and cook 4 to 6 hours on low.
Combine salad dressing mix and mayonnaise; spread thin layer on sliced bread. Top each pieces with a few shreds of cheese and thinly sliced vegetables. Bake at 375° for 8 to 10 minutes or until crispy. Yields 25 appetizers.
Preheat oven to 350°. Mix flour, baking soda and pudding together. Set aside. Blend sugars, margarine and eggs. Slowly add flour mixture. Mix in oatmeal, then chocolate chips. Drop onto cookie sheets and bake 10 to 12 minutes or until done.
In a medium saucepan, stir together sugar and cocoa powder. Gradually stir in milk until smooth. Heat over medium heat until warm. Remove from heat; stir in vanilla.
Make stuffing as directed on box. In greased 9 x 13-inch pan, layer one recipe stuffing, then chicken, followed by combined soups and top with stuffing. Bake, covered, at 350° for one hour.
Mix dry ingredients. Beat all well. Bake 40 to 50 minutes at 350°.
Mix the flour, sugar, cinnamon, salt and soda. Combine eggs, oil and berries and add to dry ingredients. Pour into a greased and floured 9 x 5-inch pan. Bake at 350° for 50 minutes or until done.
Combine sugar, water and butter. Boil until syrup will spin a thread. Pour in 2 cups pecan halves or raw peanuts and stir constantly until syrup begins to harden. Pour out on cookie sheet and separate. Sprinkle with salt. Bake at 300° for about 10 minutes, stirring occasionally. Allow to cool.
Mix all ingredients together in a saucepan. Add water as needed to thin down sauce or make more. Stir until hot. Great over chicken!!!
Prepare cake according to directions on box, using pineapple juice for liquid. Add water to make proper amount as called for. Bake as directed, using well-greased and floured jelly roll pan (15 x 10 1/2 x 1-inch) or 9 x 13-inch pan. Cool cake in pan.
Grease and flour 9 x 13-inch pan. Mix dry ingredients. Blend in egg. Mix pineapple and pecans. Bake at 350° for 50 to 60 minutes.
Mix vinegar, water and salt. Brush turkey well. Place turkey on hot grill. Turn and baste every 30 minutes. Grill for 2 hours. Remove and wrap in foil. Place in oven. Bake at 300° for 2 to 3 hours.
Mix mayonnaise, cream cheese and dressing in a small bowl. Press crescent rolls flat in a 10 x 15-inch pan. Bake at 350° for 15 minutes or until brown. Let cool. Spread cream cheese mixture over rolls. Sprinkle with vegetables and cheese. Refrigerate 8 hours before serving.
Cream together butter or margarine and shortening. Add sugar, egg and vanilla thoroughly until smooth and creamy. Sift together flour, soda and salt. Add to creamed mixture with milk. Drop by teaspoon onto ungreased cookie sheet. Flatten with bottom of a glass dipped in sugar. Bake 12 minutes at 400°.
Mix all ingredients, except potatoes and Parmesan cheese. Stir in potatoes, then spread in ungreased baking dish (13 x 9 x 2-inch or 3-quart casserole). Sprinkle with Parmesan cheese. Cover and cook at 325° for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes. Sprinkle with paprika, if desired. (Eight cups of cubed potatoes can be substituted for the frozen potatoes.)
Combine ingredients. Spread generously on English muffin halves. Cut into quarter and freeze on trays. When frozen, put into plastic bags and store in freezer. Broil until brown and bubbly before serving.
Add all ingredients, except chopped nuts to cream cheese; mix well. Form into ball. Chill until ready to serve. Before serving, roll in chopped nuts.
Combine eggs,	sugar and oil;	beat until smooth. Add dry ingredients; mix well. Stir in pumpkin. Pour into a 9 x 13-inch floured and oiled cake pan. Bake at 350° about 45 minutes. Frost with cream cheese frosting.
Drain juice and reserve from tomatoes. Add enough water to juice to make 1 quart. Place in kettle with chuck, salt and pepper, celery tops and parsley. Cover and cook slowly for 1 hour. Add barley; cook 1 hour longer. Remove and discard celery tops and parsley. Add remaining ingredients and bring to boil. Reduce heat and cook 45 minutes.
Mix all ingredients together well. Bake in tube pan 3/4 to 1 hour at 375°.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; mix well. Pour into two greased 9 x 5-inch loaf pans. Bake at 350° about 1 hour.
Remove 1 cup pecans. Mix remaining ingredients together. Make a ball and roll in reserved pecans. Chill.
Cream shortening and sugars. Mix in eggs and vanilla. Stir flour, salt and soda. Fold into creamed mixture, then add oatmeal. Bake at 350° for 20 to 30 minutes.
Mix all ingredients and bring to a boil. Cover and cook over low heat for 1 hour.
In 5-quart Dutch oven, brown ground beef; drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Cover and simmer 1 hour. Remove bay leaves.
Whisk milk, egg, Worcestershire and lemon juice in a bowl. Add sealegs, bread crumbs and onion. Mix well (and let sit about 5 minutes for easier shaping) and shape into 8 patties. Fry in margarine, in batches, until browned on both sides. Serves 4 for dinner, 8 for luncheon.
Add margarine, sugar and flour to corn; heat in heavy pot. Add cream and let heat well; then add the eggs to which the baking powder has been added. Stir well. Pour into buttered 1 1/2 quart casserole dish and bake at 350° for 45 minutes or until an inserted knife comes out clean.
Mix all ingredients with electric mixer. Pour into prepared pie crust. Chill. Top with any canned fruit pie filling or fresh strawberries.
Substitute 1/2 cup plain yogurt instead of eggs and margarine and follow directions on box.
Put in 1 cup rhubarb, then pineapple, then apples and then second cup of rhubarb. Sprinkle sugar over top.