HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the lime Jell-O with 2 cups hot water; dissolve and pour into a 9 x 13-inch pan. Refrigerate. Mix the pineapple Jell-O with 2 cups hot water; dissolve and let cool. Cream the cream cheese; add the Cool Whip. Fold in pineapple Jell-O and pour over	lime Jell-O. Let set overnight. Dissolve the strawberry	Jell-O	and 2 cups hot water; let cool. Pour over Cool Whip mixture;	let set.
Put the tomatoes through a blender. Should be 2 cups hot. Mix with jello and chill until set. Nice in a mold.
Mix first three ingredients. Press into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Watch closely. Then mix next two items and pour over top of baked layer. Bake at 325° for 20 minutes. Cool. Melt chocolate chips and peanut butter. Spread on top of coconut mixture.
Place 3 slices of bread into the bottom of a greased baking dish. Sprinkle with half the cheese and cover with the rest of the bread. Beat eggs; add milk and seasonings. Pour over bread and cheese and cover with rest of cheese. Set baking dish in a pan of hot water and bake at 350° (moderate oven) for about 40 minutes or until custard is set and bread is puffy.
Cut chicken breasts in thin strips. Slightly beat egg and milk together. Dip chicken in liquid mixture, then dip in flour seasoned with Season-All. Repeat.
Cream oleo; add egg, sweetener and vanilla. Sift dry ingredients together. Add to first mixture with applesauce. Add fruit and nuts. Beat with mixer until well blended. Bake in loaf pan lined with waxed paper or use Pam. Bake at 350° for 1 hour.
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12 x 8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping. Place strawberries halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
In large skillet, brown ground beef, sausage and onion. Add salt and pepper. Microwave broccoli and spinach until done. Add all ingredients together in large bowl. Brown pie crust in oven for 10 minutes. Then add all ingredients into pie crust. Bake for 30 minutes at 350°.
Trim crusts from bread. Combine cream cheese, bacon, milk, horseradish and Worcestershire sauce in bowl. Mix well. Spread mixture on half the bread slices. Top with remaining bread. Cut each sandwich into thirds. Serves 6.
Dissolve Jell-O, sugar and Kool-aid in hot water. Add cold water. Pour into molds and freeze.
Mix jello, water and pineapple juice. Let cool. Add pineapple, strawberries and pecans. Put half mixture and let congeal; put sour cream on the rest of mixture and let congeal.
Beat eggs until frothy. Add flour salt, soda and mix well. Add remaining ingredients and mix well. Pour into a greased 11 x 14 pan. Bake at 325 degrees for 35 minutes or until knife comes out clean when put into center. May add sausage, brown and drain and add before baking.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Beat butter and sugar in large bowl with electric mixer until fluffy. Stir in corn syrup, oats and vanilla with wooden spoon.
Dissolve jello in water. Add cream cheese and whip with mixer; refrigerate until firm. Add fruit and Cool Whip and mix. Refrigerate again until firm.
Combine butter, shortening and sugar; beat until smooth. Beat egg yolks; add to mixture. Combine flour, soda, vanilla, buttermilk and egg whites; add to mixture. Fold in the coconut and nuts. You may wish to save some of the coconut to go on the frosting. Bake at 350°. Makes 3 layers or 1 oblong cake.
Mix 1 cup walnuts and sugar together and set aside. Sift flour, baking soda, 1 tablespoon sugar and salt into bowl. Cut butter into flour. Add eggs, yeast cake and sour cream. Knead together well. Divide into 4 parts. Roll one part of the dough to fit a 14 x 12-inch pan. Put in bottom of pan. Spread thinly with apricot preserves or raspberry jam. Sprinkle sugared walnuts over preserves (about 1/3 of the walnuts). Roll second dough to fit top of walnuts. Spread again with jam. Sprinkle with sugared walnuts again. Roll third dough to fit top of walnuts. Spread again with jam. Sprinkle with sugared walnuts again. Roll fourth dough and put on top of walnuts. Place in warm place and let rise for 1 hour. Bake at 350° for 45 minutes. When cool, spread with chocolate icing.
Brown ground beef in large skillet with onions and garlic. Drain off excess fat. Stir in undrained tomatoes, tomato sauce, celery and mushrooms. Add sugar, oregano, basil and salt. Bring to a boil and boil uncovered 20 to 25 minutes. Remove sauce from heat and stir in spaghetti. Spread half of this mixture in 13 x 9 x 2-inch pan. Sprinkle with shredded cheese. Add rest of mixture. Sprinkle with Parmesan cheese. Bake in 350° oven for 30 minutes.
Cook together margarine and flour on medium heat for 5 minutes. Add milk slowly. Stir constantly. In separate pan, cook clams, onion and potatoes until potatoes are tender. Mix potato mixture with milk mixture. Add salt and pepper to taste.
Cream the butter and both sugars well. Stir in the egg yolks. Add the remaining ingredients. Stir well and put in ungreased 9 x 13-inch pan. Bake 20 minutes at 350°. Cool 10 minutes and frost with topping.
Bring sugar and water to a boil for about 3 minutes. Add remaining ingredients except cognac. Cook over low heat until cranberries start popping. Stir occasionally. Remove from heat. Add cognac and chill. Recipe may be doubled or tripled.
Mix soups together. Put roast in large pot (ovenproof with lid). Pour soup mixture over roast. Do not salt. Cook at 300° for 3 to 4 hours.
In a heavy frying pan, melt margarine (the amount depends on the amount of cabbage and noodles). Add the lightly salted cabbage and cook until almost done. Meantime, cook the noodles. Drain the noodles and add the cabbage, sprinkle lightly with caraway seed. If you like cabbage, use more cabbage and less noodles.
Cook macaroni according to package directions. Melt margarine in saucepan. Remove from heat and add flour, salt and pepper, stirring to form a smooth paste. Gradually add milk, stirring as you add to make a smooth mixture. Cook over low heat until thick and smooth, stirring constantly. Add 2 cups cheese and stir until melted. Stir in cooked macaroni. Pour into a greased casserole dish. Sprinkle remaining cheese on top. Bake at 350° for 20 to 25 minutes.
Combine in saucepan the sugar, salt, nutmeg, cloves, cinnamon and water. Boil syrup to soft ball stage. Add nuts and stir until sugary. Pour on greased pan.
Mix dry ingredients and add shortening and eggs. Add milk. Put on board and knead a little. Roll out, not quite as thin as pie crust. Cut in squares and make a small slit in the middle. Fry in deep fat. Sprinkle with powdered sugar.
Brown first 3 ingredients together; drain. Add eggs; scramble together. Add remaining ingredients and cook. Serve with hash browns or refried beans.
Combine Bisquick mix and milk. Stir with fork until mixed. Roll into a square on floured board. Combine tuna and soup. Spread evenly on dough; roll up and slice like cinnamon rolls.
Cut cone shape wedge out of cauliflower core. Place cauliflower and 1/4 cup water in a 1 1/2-quart microproof casserole. Cover and cook on High (maximum power) for 9 minutes; drain. Mix mayonnaise, onion, mustard and salt. Spoon sauce over cauliflower. Lay cheese slices on top. Cook, uncovered, on 70% power (roast) for 1 minute or until cheese is melted. Sprinkle with paprika. Let stand 2 minutes before serving. Serves 6.
Put drippings into skillet. Cut up cabbage into serving size pieces. Put 7-Up in with drippings. Add cabbage; cover and cook until tender.
Soften gelatine in cold water; dissolve over hot water. Cool slightly; combine mayonnaise, whipped cream, and salt. Fold in remaining ingredients. Chill in molds until firm. Unmold on lettuce. Makes 6 to 8 servings.
Wash chicken; pat dry. Melt shortening in large skillet. Coat chicken with flour; cook in hot shortening until brown, about 15 to 20 minutes. Set aside.
Peel and chop tomatoes. Peel and chop garlic, then saute garlic in oil until golden. Add tomatoes quickly to avoid splattering. Mix the basil with the tomato mixture. Cook on low for one half hour. Add salt and pepper to taste. Toss with favorite pasta.
Brown chicken in skillet. Place in casserole. Combine soups, rice and water. Pour over rice. Place in oven. Bake at 350° for 1 1/2 hours.
Preheat oven to 325°. Place salami slices on cookie sheet and sprinkle with grated cheese mix. Bake until browned. Place on paper towel to absorb grease and let cool. Serves 8.
Slice (or split) rolls. Mix first 5 ingredients and spread on rolls. Cover with ham and cheese. Place top on rolls. When ready to serve, bake at 400° for 20 minutes.
Bake brownies according to directions. When cool, prick holes in brownies and pour liqueur on top. Let stand overnight, then crumble the brownies into pieces.
Drain green string beans. Place in baking pan, 8 x 8-inch. Sprinkle with approximately 1/4 cup brown sugar. Dab with ketchup. Cover with onion and bacon. Bake at 375° for 45 minutes to 1 hour.
Marinate roast overnight in everything but barbecue sauce. Cook on low all day in crock-pot. When done, add barbecue sauce.
Combine bread crumbs, cheese, salt and pepper. Dip chicken in melted oleo and then in crumbs. Coat chicken heavily. Place breasts in a baking dish and bake in a 350° oven for 35 minutes uncovered. (Can be prepared the day before and refrigerated, then baked. It also freezes well.) Serves 6.
Cream together sugar and butter. Add eggs, one at a time; beat well after each addition. Crush wafers and add to mixture alternately with milk. Add coconut and pecans. Add vanilla. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 40 minutes. Cool in pan.
Place cherries in a 9 x 12-inch buttered baking dish. Cut low-fat margarine evenly into cake mix. Sprinkle evenly over cherries. Add nuts to cake mix mixture and bake at 350° for 45 minutes.
Preheat oven to 350°. Grease and flour 2 (8 x 4-inch) loaf pans. In medium bowl, combine the first 7 ingredients. Set aside. In large bowl of electric mixer, beat eggs until frothy; beat in oil, sugar and vanilla. Mix in flour, zucchini and pineapple. Divide by pouring 1/2 of the batter in each prepared pan. Bake 1 hour or until tests done. Cool in pans 10 minutes; turn out and cool on wire racks.
Mix hot water and jello in large mixing bowl. Add pineapple, cranberry sauce, nuts, orange sections and peel. Mix well. Add gelatin and water last and stir evenly. Congeal.
Preheat oven to 425 degrees. Line muffin cups with paper liners or coat with vegetable oil.
Melt first 2 ingredients in top of double boiler. Cool. Add cashew nuts and Chinese noodles. Drop by teaspoonfuls on waxed paper and let cool.
Cook fruit until thickened. Sift together flour, sugar, salt and baking powder. Add salad oil and milk. Pour over cooked fruit. Pour boiling water over it. Cook for 25 minutes at 400°.
Combine all ingredients in a 3 quart casserole; cover. Microwave on High 5 minutes. Reduce power to Medium; microwave until liquid is absorbed and rice is tender, 25 to 35 minutes. Fluff with fork before serving.
Fry onions and green peppers separately in oil until soft. Add a little water and continue cooking 15 minutes. Fry turkey or beef in oil until red is gone. Add a little water and continue cooking for 15 minutes. Add tomatoes and kidney beans (prefer Raggedy Ann brand). Place tomatoes and kidney beans in a kettle; cook until hot. Add onions, green peppers and meat. Add red pepper and some salt. Add chili powder. Cook 1 hour. Add water, if needed.
Tear cooked chicken into bite-size pieces. Mix all ingredients together in a bowl. Pour ingredients into one pie shell. Place the other pie shell on top and mash the edges together with a fork. Bake at 375° until top crust is brown.
Preheat oven to 400°. Grease 10 muffin cups. Brown ground beef in a large skillet, then drain. Stir in barbecue sauce, onions and brown sugar. Cook 1 minute to blend flavors. Stir constantly. Separate dough into 10 biscuits and place them into the muffin pan. Firmly press biscuit down inside the pan and up along the sides. Spoon about 1/4 cup of the meat mixture into each biscuit. Sprinkle cheese on top. Bake at 400° for 10 to 12 minutes or until golden brown. Cool 1 minute, then remove from pan.
Cook noodles in 2 quarts boiling salt water until soft. Drain well and rinse. Peel and slice eggs. Drain oil off tuna and discard. Arrange layers of noodles, sliced eggs, flaked tuna and peas in a greased 6-cup casserole, beginning and ending with noodles. Heat mushroom soup and add liquid from drained peas or milk to fill mushroom soup can. Stir together; heat to boiling. Pour over the tuna and noodles mixture in the casserole dish. Top with grated cheese and bake in a hot oven at 375° for 15 to 20 minutes until cheese is brown. Makes 5 servings.
Mix ingredients. Pour sauce in 9 x 13-inch pan (or smaller). Drop dumplings in sauce. Bake at 500° for 20 to 25 minutes. Dumplings will puff up. A wonderful, quick and very old recipe.
Pour sugar over apples and let stand for 1 hour. Mix eggs, vanilla and oil together and add to apples and sugar; mix well. Add salt, flour and soda. Mix well, then add nuts. Bake in loaf or tube pan at 350° for 1 hour and 15 minutes.
In bowl, mix peanut butter, margarine, vanilla and sugar with hands. It may be very stiff and crumbly. Make little balls. Place on cookie sheet that has been lined with wax paper and refrigerate. In double boiler, melt chocolate and shortening. When smooth, pour into a small bowl. Dip balls in chocolate with a toothpick. Refrigerate for 30 minutes or freeze.
Brown hamburger and onion; drain. Add vegetables and soup. Place mixture in 9 x 13-inch pan; sprinkle top with Tater Tots. Bake at 400° for 20 minutes.
Slice a layer of squash to cover the	bottom of a 9 x 13-inch baking dish. Cover this with a	layer of onions. Repeat. Mix 2 cans of soup together and pour over squash and onions. Bake for approximately 50 minutes at 350°. Remove from oven and cover with cracker crumbs and margarine mixture. Bake 10 minutes more and remove from oven.
In a large skillet over medium heat, heat the butter and add the onion and green pepper, sauteing until onion is light brown. Add the garlic and saute for 2 more minutes. Add the remaining ingredients except the okra, adjust the heat so the mixture is simmering and allow to simmer for 5 minutes. Add the okra and cook for another 10 minutes. Serves 2.
Peel and slice apples; set aside. Mix 3 tablespoons of sugar with 2 teaspoons of cinnamon; set aside. Mix the eggs with sugar. Add oil, vanilla, orange juice, baking powder and flour. Mix well until smooth and thick. Grease a 10-inch tube pan or Bundt pan. Alternate layers of batter, apples and cinnamon/sugar mixture 3 times. Bake at 350° for 1 hour or until toothpick comes out clean. Let cool well before removing from pan.
Preheat oven to 375°. Mix cookie dough (don't use mixer and don't beat). Spread on ungreased large cookie sheet or jelly roll pan. Batter is very thick. Cook for about 15 minutes.
In a 9 x 13-inch pan, place first 3 ingredients in order. Dot with butter, then sprinkle with pecans over all. Bake in 350° oven for 1 hour.
Cook bacon in a large saucepan until crisp. Remove bacon; drain on paper towels. In bacon drippings, cook onions and garlic until soft. Add water, black-eyed peas, rice, bay leaf, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat, cover and simmer for 1 to 1/2 hours or until liquid is absorbed and rice is tender. Remove bay leaf. Crumble bacon into rice mixture; stir. Sprinkle with fresh snipped parsley, if desired. Makes 4 servings.
Cook onion in 2 tablespoons butter until tender. Add cornstarch, salt, pepper and sour cream; mix well. Stir in green vegetables. Put in casserole dish (8 x 8-inch is good) and top with grated cheese.
Mix flour, sugar, baking powder, soda and salt. Combine eggs, butter, orange juice, orange peel and water. Add all at once to flour mixture and stir quickly until dry ingredients are moistened. Stir in walnuts. Put into a greased loaf pan. Bake at 350° for about 1 hour.
Bake cake as directed on package in 9 x 13 pan. While still warm, poke holes in cake with the handle of a wooden spoon. Pour Eagle brand milk over cake, then repeat with caramel topping. Refrigerate 6 hours. Frost with whipped topping or whipped cream and sprinkle with Heath and Hershey bars.
Melt Crisco in Frydaddy, preferably to the line. Put Hi Ho crackers in a Ziploc bag. Beat crackers until they're real fine. Put in a bowl and set aside. Mix eggs and milk in a separate bowl. Dip fish in milk and eggs; salt each side of fish. Dip in cracker crumbs. Cook in Crisco for about 3 to 4 minutes or until brown.
Cook chicken, seasoned with bouillon; cool, debone and chop. Place celery, pimento, dill cubes, bell pepper and eggs into blender. Chop fine and mix other ingredients; chill and serve with favorite crackers.
Cook spaghetti in boiling water until tender. Place spaghetti and chicken in alternate layers in a 3-quart casserole. Brown celery, onion and pepper in a small amount of oleo 10 minutes. Add soups and water. Cook 5 minutes longer. Add olives. Pour sauce over chicken and spaghetti. Heat in oven at 350°. Sprinkle with cheese. Serves 8.
Cream sugar, shortening and eggs. Sift dry ingredients. Add with milk. Add chopped cherries and juice. Pour batter into greased and floured pan. Bake 1 1/2 hours for pound cake or 1 hour in a 13 x 9-inch pan, until done.
I served this at my two daughters weddings. Everyone raved about it. It is so easy and good.
Pour boiling water over gelatin; add cold water. Chill until begins to thicken. Drain pineapple; save syrup for topping. Sprinkle cheese into bottom of a 13 x 9 x 2-inch pan. Fold pineapple and bananas into thickened gelatin. Spoon over cheese. Chill until firm.
Wrap each chicken breast in one strip of bacon. In an ungreased 9 x 13-inch baking pan, place a layer of dried beef. Place bacon wrapped chicken on top of this. Combine soup and sour cream; pour over chicken. Cover and bake in a slow oven (275°) for 2 hours. Uncover and continue baking another 30 minutes. (This makes it great to put in the oven before church!) Serve over rice or egg noodles. This isn't low calorie, but then it's for a party!
Mix ground beef with egg, dry milk powder, cracker crumbs or oatmeal and salt and pepper. (This is the way people cooked in mama's day.) Brown patties, pour off drippings and turn heat down to simmer. Add couple tablespoons of water, carrots, celery, diced onion and parsley. Let simmer for 30 minutes, covered.
Gently boil zucchini for 15 minutes on low heat. Stir often. Add sugar and boil 6 more minutes. Stir often. Remove from heat and add Jell-O; mix well. Pour into jars and seal.
Preheat oven to 350°. Place chicken in bottom of pan. Mix soup and milk together; pour over chicken. Prepare stuffing (moist) and spoon over top of soup and chicken. Bake 30 to 40 minutes.
Stir until smooth; pour into unbaked pie crust. Bake until crust is brown and filling is firm.
Mix together first eight ingredients. Drop by teaspoons on cookie sheet. Bake at 350° for 20 to 25 minutes. While hot, dip in melted oleo and roll in sugar and cinnamon mixture.
Preheat oven to 400 degrees. Combine flour and sugar. Stir to mix. Combine eggs, yogurt, preserves, and melted butter. Beat until well blended. Add to flour mixture and beat until well mixed. Spoon into well greased muffin tin, filling each cup 2/3 full. Bake for 13 to 18 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Makes 12 muffins.
Cook peeled tomatoes until tender but firm. Drain and cube. Mix potatoes, onion, cheese and mayo. Bake in ungreased 9 x 13-inch baking dish. Sprinkle with bacon; cover. Bake at 350° for 30 minutes or until heated through and cheese melts. Sprinkle with cilantro before serving.
Combine salad dressing and preserves; mix well. Fold in whipped topping. Serve with assorted fruit dippers. Makes 1 1/3 cups.
Mix together. Serve cold with bread. Use Hawaiian or sourdough bread. You can hollow the center of the bread and place the dip in the center. The chunks of bread that you have removed from the center can be placed around the outside of the serving dish.
Mix broth, water, onion and soy sauce in 1 1/2-quart casserole. Cover. Microwave at High (100%) until mixture boils, 8 to 10 minutes. Pour eggs into mixture, stirring gently until eggs form strings. Serve with can fried noodles with green onions (optional).
Spray dish with Pam; add corn mixture. Bake in water bath at 350° for 1 hour.
Wipe spareribs with a damp cloth; cut into serving portions. Dip in flour seasoned with salt and pepper. Brown in hot bacon drippings. Reduce heat. Add water; cover and simmer until tender, about 1 hour. If preferred, place browned spareribs in baking pan with water. Cover and bake in a moderately slow oven (325°). Serves 5.
In skillet, brown ground beef and chopped onion. Add beef broth, cream-style corn, diced potatoes, salt and pepper. Mix well. Cover and cook on low heat for 20 to 25 minutes. Stir occasionally. Makes 4 to 5 servings. Tastes very good.
In a large bowl, mix unflavored gelatine and jello; add boiling water and stir until completely dissolved. Pour into 13 x 9-inch pan; chill until firm. When firm, cut into 1 inch squares. Makes about 9 dozen blocks.
Spread crescent rolls together on square cookie sheet and bake at 350° for 8 or 9 minutes or until brown.
Peel, pit and mash avocados. Squeeze lemon juice over top and stir. Add rest of ingredients and mix well. Adjust seasonings to personal liking.
Heat to melt the first four ingredients in saucepan. Mix next three ingredients in a bowl. Pour melted ingredients into dry ingredients in bowl. Beat well, adding milk, eggs and baking soda. Bake at 350° for 20 to 25 minutes. Cool.
To make fillings: mix together condensed milk, confectioners sugar, and oleo margarine. Divide into 4 small bowls and flavor as desired (almond, lemon, peanut butter, unsweetened chocolate, oil of peppermint). Roll into small balls and put in a cold place until they crust over, (just a few minutes). To finish the chocolates, melt in a double boiler 2 packages chocolate bits, 4 squares unsweetened chocolate, 1/2 block paraffin wax, (Yes wax!). That is 1/2 block. There are many blocks in a package. With tongs or forks, dip each piece in the chocolate and put on wax paper to cool. Put in a cool place until they harden. With left over chocolate, dip maraschino cherries, walnuts, raisins, Kraft Caramels, Rice Crispies, etc.
Combine cooked chicken, Veg-All, soup and milk in a large bowl, then place in pie shell. Place other pie shell on top and cut several slits in it. Cook at 375° for 45 minutes.
In a blender or food processor, combine olive oil, vinegar and garlic. Add 1/2 of the basil and blend one minute. Add salt and pepper. Pour over warm mostaccioli. Add tomatoes and toss. Garnish with remaining basil leaves. Makes approximately 4 quarts. Only 5 grams of fat per cup!
In medium bowl, blend soup mix with sour cream. Stir in vodka and hot sauce. Serve with celery sticks. Makes 2 cups of dip.
Mix all ingredients together. Place in an oiled casserole dish. Sprinkle top with buttered bread crumbs. Bake for 30 minutes at 350°.
Combine dry ingredients. Stir in buttermilk and eggs. Beat until smooth. Add melted butter (and nuts, if desired). Blend well. Allow batter to rest for at least 1 hour. It can be refrigerated overnight. Bake in preheated waffle iron.
Wash and dry mushrooms. Blend remaining ingredients and pour over mushrooms. Cover and marinate in refrigerator overnight. Drain. Serve as appetizer or spoon on top of salad greens and serve as a salad.
Dump into 8 x 13 x 2-inch pan the pineapple and cherry mix. Sprinkle cake mix over top. Sprinkle 1 cup pecans over cake mix. Slice 2 sticks butter or margarine on top of everything. Bake 1 hour at 350°.