HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, dissolve jello in hot water. Add lemon juice. Add whole cranberry sauce. Chill until thick. Fold in sour cream. Add chopped pecans. Pour into mold. Refrigerate. Serves 8.
Heat oil in medium skillet and add onion. Saute until golden. Stir in tomatoes and garlic. Set aside. Cook bowties in boiling water 3 minutes. Add peas and cook until pasta is tender, about 8 minutes; drain. Toss oil mixture with pasta mixture until blended. Sprinkle with pepper and grated cheese.
Mix butter, 2 cups flour and 1/2 cup powdered sugar together. Pat in bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes. Sift granulated sugar, 1/4 cup flour and baking powder together. Add eggs and lemon juice. Mix until smooth. Spread over crust. Bake 25 minutes longer. Let cool 10 minutes, then frost.
Mix together first 6 ingredients. Put 1/2 mixture in 9 x 13-inch pan (slightly greased). Bake at 350° for 10 minutes. Set aside. In saucepan, melt caramels with milk. Spread on crust, then put Hershey bars on caramel. Spread the rest of oatmeal on top. Bake at 350° for 10 to 15 minutes.
Combine all ingredients and shake well. Pour on salad and add croutons, hard-boiled eggs, bacon and sliced water chestnuts.
Mix wet ingredients thoroughly, then add dry ingredients until blended. Pour into muffin pan and bake at 350° for approximately 25 minutes until golden brown.
Preheat oven to 350°. Combine flour and almonds in bowl; set aside. Combine syrup, sugar and butter in small heavy saucepan. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in vanilla. While stirring, gradually add flour/almond mixture. Drop batter by rounded teaspoonful onto ungreased cookie sheet. (No more than 6 cookies at one time as they spread.) Bake 9 minutes. Wait 1 minute and remove from sheet. Dip one edge in melted chocolate. Refrigerate to set.
Beat together the first 3 ingredients until fluffy. Add the remaining ingredients. Mix together. This is a fairly thick batter. Pat into a greased and floured pan (oblong metal pan is best). Bake at 350° for 1 hour. If using glass pan, bake at 325°. Does not need frosting.
Mix all the ingredients together. To prepare tea, use 2 1/2 teaspoons of dry mixture for each cup of hot water.
Brown meat. Drain or wash off grease. Put back in skillet. Add paste, seasonings and onions. Mix well. Layer meat mixture over sea shells, sprinkling Parmesan cheese over each layer. Bake for 1/2 hour.
In 3-quart dish, put oil and yellow onion. Microwave on High for 4 minutes. Add green onions and green pepper. Microwave on High for 3 minutes. Add water, chicken cubes, parsley, salt, hot sauce, Worcestershire sauce, garlic powder, Kitchen Bouquet and pepper. Microwave on High for about 3 or 4 minutes or until water starts to boil. Add rice and meat or seafood. Stir and cover with lid or plastic wrap (preferably with lid) and microwave on 50% Power for 12 minutes more, covered. Let stand about 8 to 10 minutes.
Heat oven to 350°. Combine all ingredients except for potatoes. Mix well. Fold potatoes into cheese mixture. Place in greased 1 1/2-quart baking dish. Bake for 45 to 50 minutes.
Over low heat, melt shortening and chocolate and cool. Blend in sugar, eggs, 1/2 cup applesauce and vanilla. Add flour, baking powder, soda, salt and nuts. Bake in a brownie pan, 9 x 9 x 1 3/4-inch, 35 minutes at 350°.
Sift flour, soda, salt and cocoa together in one bowl. In another bowl, mix sugar, buttermilk, oil, eggs, vanilla, vinegar and food coloring together. Add flour mixture to sugar mixture; mix well. Beat at low speed until well blended, then beat at medium speed for 2 minutes; pour into 3 greased and floured 8 or 9-inch round pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
Soften cream cheese and add juice from fruit cocktail. Stir gently until mixed. Add remaining ingredients except Cool Whip; stir until mixed. Gently fold in Cool Whip and chill thoroughly. Serves 8 to 10.
Mix 1 1/4 cups flour and 1 teaspoon salt. Cut in shortening until crumbly. Add cheese. Sprinkle water over mixture gradually. Shape into ball. Roll pastry into 15-inch circle on floured surface. Place on baking sheet and turn up edge.
Spray muffin tins or loaf pan with nonstick cooking spray. Mix all ingredients. Bake at 400° for 15 to 20 minutes. Makes 24. Can be reheated in microwave oven.
Brown hamburger and onion; drain well. Add all other ingredients. Simmer for 30 minutes.
Grease and flour 1 (9-inch) pie pan. Blend all ingredients in blender on high speed. Pour into pie pan. Sprinkle top with cinnamon. Bake at 350° for 45 minutes or until knife comes out clean.
Bring water to a boil. Add broccoli and onions. Simmer 10 minutes. Add cheese. When melted, add half and half and milk. Stir flour and water together. Add to thicken soup. Add salt, pepper and garlic powder to your taste. Do not boil.
Grind cranberries in blender or food processor. Mix all ingredients and let set overnight. Can be made ahead and frozen.
Preheat oven to 400°. Put apples in buttered shallow baking dish, 8 x 8-inches. Add water. Mix sugars, cinnamon and allspice. Sprinkle over apples along with lemon juice, bread crumbs and nutmeg. Dot with butter. Bake about 45 minutes until apples are soft. While still hot, spoon any excess liquid in the pan over apples and gently pat down top layer of fruit until it is moist. Serve warm or cold as a side dish or as a dessert with a dollop of sour cream or yogurt. Serves 4 to 6.
Cook onions in oil. Brown hamburger and drain. Put these into your crock-pot or a large casserole. Add other ingredients. Turn crock-pot to low and cook for at least 3 hours or more. If you are using a casserole, bake at 400° for 1/2 hour. Stir occasionally.
Prepare apples. Wash and core; peel 1/3 of the way down from the top. Place, stem side down, in a baking dish. Boil the granulated sugar and water for 10 minutes. Pour over the apples. Sprinkle with cinnamon. Bake in a 350° oven for about 45 minutes, until apples are tender when pierced with a fork. Remove from oven and sprinkle with brown sugar. Return to oven until sugar is melted.
Cut onions in 1/2 crosswise. Place each onion half cut side up on square of aluminum foil. Dot each with margarine. Sprinkle with cheese, salt and pepper. Wrap well. Place on baking sheet. Bake at 350° for 40 minutes or until tender.
Cream sugar and oil. Add eggs one at a time and beat well. In another bowl, measure flour; add soda and salt. Add buttermilk and flour mixture alternately. Beat well after each addition. Then add bran last and beat well. Grease muffin tins and fill 2/3 full. Bake at 375° for 15 to 20 minutes. Batter will keep 6 weeks in the refrigerator.
Put all ingredients together and cook until it is as thick as you want it. Put in jars and seal.
Mix all ingredients in blender for 1/2 minute. Freeze for 1/2 hour; blend again. Freeze until firm. Take out of freezer 15 to 20 minutes before serving.
Mix all ingredients well. Bake for 20 minutes at 200°. Stir often.
Blend together until thickened; pour in crust. Allow to chill; top with Cool Whip or can top with meringue before chilling.
Crumble 7 or 8 fresh or cold biscuits in mixing bowl and cornbread (make fresh if possible; about as much cornbread as you do biscuits) and a few bits of chipped up onion and at least 1 teaspoon black pepper. Have your chicken broth hot and good and salty. Pour over bread mixture until you see you have enough to make it just hold together. Cut up fine boiled eggs, 4 or 5 or 6, real fine. Stir good and put in bird or around it or in an extra pan and bake a few minutes just to set. (too long will harden the eggs too much). Then take out and eat.
In a mixing bowl, combine dry cake mix, gelatin, eggs, water and oil. Beat on low speed just until moistened. Beat on high for 2 minutes or until well blended. Pour into two greased and floured 9-inch round baking pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes. Remove from pans to wire racks to cool completely.
Mix rice, milk, melted shortening, salt and well beaten egg; stir in flour and baking powder which have been sifted together. Mix well. Bake on hot, slightly greased griddle, turning only once.
Saute vegetables in butter until tender. Stir in flour. Cook until smooth. Stir in broth. Bring to boil; stir in milk. Add broccoli; heat to simmer. Add cheese; stir until melted and hot. Serves 4.
Heat oven to 375°. In mixing bowl, combine brown sugar, soft margarine, corn syrup and vanilla; blend well. Spread in bottom of 13 x 9-inch ungreased pan. Separate dough into rectangles (2 triangles together). Firmly press perforations to seal. Combine sugar and cinnamon; sprinkle mixture over each rectangle, then sprinkle about 1 tablespoon of pecans on each rectangle. Starting at the shorter side, roll up each rectangle. Seal edges. Cut each roll into 4 equal slices. Place, cut side down, on brown sugar mixture. (Should fit 8 rolls across, 6 rolls down.)
Mix together by hand. On waxed paper, roll into two balls. Sprinkle with paprika for color. Wrap and chill several hours or overnight. Serve with crackers.
Place pork roast in crock-pot along with 1 cup water, 1 large onion (chopped) and salt and pepper to taste. Cover and cook overnight (minimum 8 hours). In the morning, remove pork and discard fat and bones. Set aside. Reserve 1 cup of pork liquid. Discard any other liquid. Put meat back in pot with remaining onion, chopped, and barbecue sauce. Cook on medium 1 additional hour.
Butter casserole. Place 1/2 can of noodles on bottom. Mix soup, cooked chicken, celery, onion, almonds and milk. Pour over noodles. Put remaining noodles on top. Bake at 350° for about 45 minutes. (I usually get a baking hen or fryer and use all the meat.)
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. In a 4-quart saucepan over low heat melt butter. Remove from heat. Stir in brown sugar. Add eggs, with a wooden spoon; beat until blended. Stir in flour, baking powder, vanilla and salt. Fold in chocolate. Spread batter in pan. Sprinkle walnuts over batter. Bake 30 minutes.
Mix all ingredients well. Keep in fruit jar tightly covered in cold place. Shake well before using.
Combine eggs, cream, oil and lemon extract. Stir in dry ingredients until moistened. Pour in lined muffin cups. Bake at 400° for 18 to 20 minutes. Yields 1 1/2 dozen muffins.
Boil mixture. Add 1 jar red beets (drained) and let boil 3 to 5 minutes. Cool and refrigerate.
Add dry pudding and poppy seed to cake mix, then prepare according to directions on cake box. Makes about 30 large muffins.
Mix water, milk and (beaten) egg in pot, add pinch of salt. When it starts boiling add rice, then lower flame and let it roll; not boil. Stir every few minutes so it doesn't stick. When you start to see more rice than milk, remove from flame. Add 1 cup sugar, 2 tablespoons vanilla and yellow food coloring. Stir until all blended. Pour into pan. Add cinnamon on top. Chill. Enjoy!
In large heavy saucepan, melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring. Add next 8 ingredients. Cover; simmer 8 minutes until vegetables are tender. Blend cream and egg. Gradually blend in several tablespoons soup. Return to soup and cook, stirring until thickened. Blend in cheese. Serve.
In shallow medium mixing bowl (not aluminum*), combine teriyaki sauce, vinegar, lemon juice, ginger root and garlic. Add tuna and turn to coat. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour or overnight.
Combine 2 1/4 cups flour and yeast. Heat until margarine is melted the milk, salt and margarine. Add to flour mixture. Add eggs; beat 30 seconds with electric mixer on low speed and 3 minutes at high speed. Stir in 2 1/4 to 2 3/4 cups flour as needed. Turn dough on lightly floured surface. Knead in enough remaining flour to make moderately soft dough, 3 to 5 minutes. Shape into ball. Place in greased bowl, turning once. Cover and let rise in warm place until double (1 hour). Roll out; spread with melted butter. Sprinkle with cinnamon and sugar (can add nuts, apple, raisins or pecans if desired). Bake until done. Can spread with powdered sugar glaze.
Mix ground beef, onion soup mix, egg, Worcestershire sauce and bread crumbs together. Form into patties. Flour patties lightly and place in electric skillet on 300 to 350 degrees for 20 minutes; drain fat. Mix mushroom soup with milk. Pour over patties; simmer 10 minutes.
Mix the lemon juice, grated lemon and dill weed. Brush half on fish. Grill or broil. Turn and brush other side. Cook until fish flakes.
Melt butter. Stir in sugar and then eggs. Add flour mixture. Add vanilla and then nuts. Bake at 350° for 25 to 30 minutes.
Marinate the tenderloin for several hours in the Teriyaki marinade, sprinkled with garlic powder and Morton Natures Seasons. Wrap up tight in heavy duty foil and put it on the grill on low. After the internal temperature reaches 170 degrees (around 30-40 minutes), open the foil so the pork can brown around 10 minutes.
Place potatoes in 9 x 13-inch greased pan. Mix all ingredients well and pour over potatoes. Refrigerate. When ready to bake, top with 1 1/2 cups crushed corn flakes in 1/4 cup melted butter. Bake at 350° for 45 minutes to one hour.
Sift together flour, sugar, baking powder, salt and soda. Mix together orange juice, boiling water, melted shortening and beaten egg. Stir into dry ingredients until just moist. Fold in cranberries.
Beat together milk, eggs, salt, pepper and sugar. Add corn. Pour into buttered baking dish. Dot with butter. Bake at 300° for about 1 hour.
Cream butter and sugar, add eggs and vanilla. Add flour sifted with salt, soda and cream of tartar. Mix well. Refrigerate overnight. Roll out 1/8-inch thick and cut out with cookie cutter. Bake at 400° for 8 to 10 minutes.
Dredge chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in skillet. Place browned pork chops in crock-pot. Add undiluted soup and cook on low for 6 to 8 hours or high for 3 1/2 hours.
Scald 2 cups of milk. Mix sugar, cornstarch/flour, salt, cocoa and 1/4 cup milk. Add mixture to scalded milk. Cook and stir constantly over low heat about 15 min. Add egg yolks adn cook for 3 min. Remove from heat and beat in butter and vanilla flavoring. Pour into pie shell and top with meringue. Brown in oven for 15 min. at 300 degrees.
Brown hamburger and sausage. Drain grease. Dice Velveeta cheese and add to mixture. Add oregano, onion salt and garlic salt. Spread on slices of rye bread. Place in plastic bag and freeze. When ready to use, place on cookie sheet and bake at 350° for about 10 minutes. Great for parties!
Cream butter and sugar. Mix eggs and milk. Add to creamed mixture. Mix flour and baking powder. Add to first mixture. Stir just enough to dampen evenly. Fill hot, buttered, not greased, muffin pans 2/3 full. Bake at 400° for 25 to 30 minutes. Serve at once with butter.
Combine soy sauce, beef broth, lemon juice and salt. Pierce meat with a fork. Place in glass pan. Pour liquid over meat and marinate overnight. Pour off marinade. Wrap brisket in foil, sealing well. Bake at 300° for 5 hours. Remove from oven and refrigerate overnight. Slice when cold.
In medium skillet, prepare taco spices with ground beef and water according to package directions. Add refried beans and heat 5 minutes. In 1-quart bowl, spread beef and bean mixture. Layer remaining ingredients except tortilla chips in order given. Serve with tortilla chips for dipping.
Sift flour, baking powder, salt and spices together. Melt butter over low heat. Blend in sugar and cool. Stir in egg, flour mixture and vanilla. Spread in a greased and floured 8-inch pan. Bake at 350° for 30 minutes. Cool 10 minutes; cut into squares.
Boil squash until tender; drain and mash. Add butter, salt and pepper, crackers, egg and milk. Pour into greased dish and sprinkle with grated cheese. Bake at 425° for 20 minutes.
Cook broccoli in small amount of water for 10 to 15 minutes; drain. Place broccoli in casserole dish. Mix remaining ingredients, except crackers. Pour over broccoli. Top with crushed crackers. Bake at 350° for 30 minutes. Serves 4 to 6.
Melt chocolate chips and peanut butter in top of the double boiler. Stir in peanuts. Drop from teaspoons onto waxed paper. Makes 40 pieces.
Coat chicken with flour and cook in vegetable oil until brown. Add leeks, pepper, wine, mushrooms and water. Cook on medium heat. When the chicken is thoroughly cooked, add flour to thicken. Pour over heated rice and serve. You can add more wine to flavor, if desired.
Cut broccoli into flowerets, slice red onion. Mix in bacon and cheese. Mix together vinegar, sugar and Miracle Whip and pour over broccoli, onion and cheese. Chill at least 4 to 6 hours.
For crumb mixture, combine flour, nuts, margarine and brown sugar. Spread evenly into a shallow baking pan. Bake for 20 minutes in 350° oven. Stir occasionally. Sprinkle 2/3 of the crumbs into a 13 x 9 x 2-inch baking pan.
In large bowl with mixer at medium speed, beat margarine, corn syrup, peppermint extract and salt until smooth. Add confectioners sugar all at once with wooden spoon, then with hands mix	until smooth.	Turn out onto board and knead until mixture is well blended	and smooth. Tint with food color and form into desired shapes, such as rosebuds, calla lillies or daisies. Store in cool place. Makes 1 1/2 pounds.
Combine all ingredients and serve immediately. Makes 20 (4 ounce) servings.
These cookies are much easier to handle if you mix them up and refrigerate a few hours or even overnight. Roll out and cut in your favorite shape. Bake 10 minutes at 350° or 375° depending on your oven.
Cut potatoes into 1/4-inch slices; place on greased baking sheet in a single layer. Mix rest of ingredients except cheese. Brush on one side of potatoes and then turn and brush other side. Bake at 425° for 15 to 20 minutes. Sprinkle with Parmesan cheese. Serve immediately.
Combine all ingredients; mix until blended well. Form into 1-inch balls. Place into large shallow baking pan. Bake at 350° for 20 to 25 minutes. Serve hot.
Cook sausage. Drain fat. Mix everything together. Pour into casserole dish. Bake at 350° for 30 to 45 minutes.
Blend the flour, shortening, salt, nutmeg and soda as regular pie crust. Mix liquid (egg, vinegar and cold water) and add to dry ingredients. This makes a rather dry flaky crust. Take small amount and roll thin; cut with bread and butter size plate. Fill with thickened dried fruit (about 2 tablespoons). Wet the edge of crust all around with cold water. Press together with thumb. Fry in oil, deep fry or just enough oil to fry on one side and then turn in skillet. Drain on paper towels.
Melt margarine and add seasonings. Scrub and pare potatoes. Coat potatoes with margarine and seasonings in microwave baking dish. Cover with Saran Wrap. Poke holes in Saran Wrap for ventilation. Microwave on High 10 to 15 minutes, until potatoes are tender. Stir once halfway through cooking time.
Brown ground beef with garlic salt and pepper to taste. Just before done, add onion and pepper. Drain well. Pour into casserole dish and spread evenly in bottom. Drain corn well, cover with meat mixture. Add mashed potatoes, spreading evenly over meat mixture. Cover with the cheese. Bake at 350° until heated and cheese has melted. Serves 4.
Drain juice from kraut. In skillet heat oil or shortening; stir in kraut. Add salt and pepper to taste. Fry about 20 minutes or until browned. Cool. Mix flour and salt. Add eggs and water. Knead until dough is smooth and elastic, like noodle dough.
Put tomatoes through food chopper. Drain off water and replace with the same amount of clear water. Scald and drain. Add the balance of ingredients. Cook until thick and pour into sterilized jars.
Sift cake flour, sugar, baking powder and salt. Make a well and add oil, egg yolks, orange juice and water to dry ingredients. Beat until smooth.
Bring sugar, cocoa, butter and cream to a boil and cook for 2 minutes. Remove from heat and add vanilla, peanut butter and oats. Drop by teaspoonful on wax paper.
Do not peel any of these vegetables; just wash, scrub them well and cut them coarsely. Simmer them slowly for 2 hours, then put through food mill in small portions; scarcely any fibers should be left. Vary the amount of water used for cooking according to taste and desired consistency. Keep well covered in refrigerator, no longer than 2 days; warm up as much as needed each time.
Let margarine soften; cream with sugar. Add cocoa and mix well. Add eggs and mix well. Add remaining ingredients. Bake in a 9 x 13-inch pan that has been greased and floured at 350° for 30 minutes. When cake is done, pour marshmallow cream over cake. Leave in oven until the marshmallows melt.
Cream sugar and shortening. Add the eggs and mix well. Add the mashed potatoes, vanilla, cloves and cinnamon. Mix well. Sift together the flour, baking powder and cocoa. Add to previous mixture, alternating with the milk, beginning and ending with flour. Add nuts. Mix well. Bake in a greased 9 x 10-inch pan or in layers at 350° for 30 to 40 minutes. Good with boiled white icing.
Preheat oven to 350°. Grease a 9 x 13 x 2-inch pan. Dump pineapple into pan and spread evenly. Dump in cherry pie filling and spread evenly. Dump dry mix on top of cherry layer and spread. Sprinkle pecans on top. Put oleo over top. Bake for 48 to 53 minutes. Serve warm or cool.
Mix all ingredients together and bake in unbaked pie crust lined pie plate in moderate or slow oven (350°) until done, about 40 minutes. Butter and sugar can be a smaller amount if desired.
Fill the salad bowl one-half full of shredded lettuce. Add layer of celery, green peppers, purple onion, cheese and peas. Spread topping over top of salad. Let stand 7 to 8 hours or overnight in refrigerator. Keeps well for 2 to 3 days.
Cook noodles and drain. Cook hamburg and drain. Add sauces to noodles and hamburg and mix. Place 1/2 of the mixture in a casserole dish (8 x 12-inch), a layer of Mozzarella (1 cup), then pepperoni. Add remaining noodles and meat mixture, cheese and pepperoni. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Cream butter and well.	Add beaten eggs and mix well. Cream butter and sugar until light and fluffy; add beaten eggs. Mix well. Sift flour and baking powder together.	Add to creamed mixture. Add vanilla and	mix well. Bake in tube pan at 350° for 1 hour and 10 minutes.
Add flour mixture to eggs and oil. Then add remaining ingredients. Pour into well grease muffin tins or use muffin cups. Bake in a 350 degree oven for 20 minutes. Makes 24 muffins.
In a large saucepan, brown sausage and cook cabbage, onion, carrot and celery with garlic and basil until tender. Add broth, tomatoes and zucchini. Bring to a boil, reduce heat and simmer 20 minutes or until done, stirring occasionally. Add remaining ingredients, heat and stir occasionally. Divide evenly. Serves 8.
Mix together the flour, sugar, baking powder, baking soda and cocoa. Add milk, eggs, margarine, coffee and vanilla. Mix all together and pour in greased and floured pans. Bake at 350° for approximately 1 hour.
Sprinkle eggplant with salt and pepper. Place a paper towel between each layer of eggplant. Put a paper towel over the eggplant and place a heavy cutting board on top for 30 minutes.
Cook the shallots and garlic in the oil until soft, then add 1 cup rice. Cook for 1 minute or so until brown. Add the chicken broth, 1 cup of water, salt and pepper. Cook for 18-20 minutes with a lid on. Add parsley, green onions and lemon juice and stir before serving.
Boil potato in jacket until soft. Peel potato and mash. Stir in sugar until mixture is stiff. Roll out mixture like biscuit dough. Spread peanut butter over all. Roll up and refrigerate until cool. Cut into slices.
Place soup, milk and water in saucepan. Heat over medium heat. Add broccoli, salt and pepper. Cut cheese in small pieces and add to soup. Heat slowly stirring often. Cook over low heat until broccoli is tender. Makes 2 to 3 servings.
Blend all ingredients in a small bowl. Use as a glaze on ribs, hamburgers and chicken cooked on the grill. Brush on during the last half of cooking. Makes approximately 2 1/2 cups glaze.