HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 1 cup apricot nectar to a boil. Sprinkle on 1 package jello, stirring until gelatin has dissolved. Stir in 1 cup cool apricot nectar. Pour this mixture into a lightly oiled mold and chill until set.
Combine first 6 ingredients in large bowl. Mix well, then stir in potatoes. Spoon into greased 9 x 13-inch baking dish. Bake at 350° for 40 minutes. Sprinkle with cheese and bake 5 more minutes. Makes 8 to 10 servings.
Boil sugar and evaporated milk for 7 minutes. Remove from heat. Add chocolate chips, Hershey bars and marshmallow cream. Stir until mixed. Add nuts. Pour into greased pan; cool.
Mix ingredients in heavy baking dish. Cover top completely with bacon strips. Bake at 325° for 1 1/2 hours.
Preheat oven to 375°. Mix together applesauce, milk, oil and chopped apples. In a separate bowl, combine oat bran, sugar, baking powder, soda, cinnamon, nutmeg and salt. Add applesauce mixture to dry ingredients; mix just until dry ingredients are moistened. Stir in nuts and raisins. Transfer batter to 9 x 5-inch nonstick loaf pan. Bake for 40 to 45 minutes, until brown.
Cook bacon until crisp; remove from pan when through and break into bits. Add onion and pepper to bacon drippings left in the pan; cook until soft. Add bacon bits and remaining ingredients. Cook slowly for 30 minutes. Stir occasionally. Remove bay leaf.
Mix all ingredients until well blended. Refrigerate. Serve with chips or vegetable dippers. Makes 3 cups.
Boil raisins in water for 5 minutes. Cool. Add vanilla. Cream shortening and sugar. Add beaten eggs. Combine with raisins. Sift together remaining ingredients, except walnuts. Add together. Mix and drop by large teaspoonfuls. Bake at 400° for 10 to 12 minutes.
In large bowl, dissolve yeast in warm water. Blend in ginger and 1 tablespoon sugar; let stand in warm place until mixture begins to bubble. Using an electric mixer, stir in remaining 2 tablespoons sugar, milk, salt, oil and 3 cups flour. Blend in remaining cup of flour with spoon; knead on floured surface. Place dough in 2 well-greased one-pound coffee cans. Place plastic lids on cans; let dough rise until lids are pushed off. Bake in preheated 350° oven for 45 minutes. Delicious frozen and reheated.
Cook the bacon; set aside. Crack egg into bowl. Put butter in microwavable dish and melt in microwave, 20 to 25 seconds. Mix butter, egg and milk in bowl until one texture. Put egg mixture in microwave 60 seconds or until solid. While preparing egg, put English muffin with cheese on both sides in toaster oven until melted. When all cooked, put egg and bacon on English muffin and eat and enjoy.
Soak bread in milk until it has soaked up all it will hold. Chop onion fine. Mix bread, ground beef, onion, salt, egg and half of the tomato paste. Shape into a loaf. Top with the rest of the paste and bacon strips. Bake at 350° for 45 minutes to an hour.
Sift together dry ingredients, except sugar. Beat eggs; mix with milk, sugar and oil. Mix into dry ingredients, add fruits. Bake in greased loaf tin at 350° for 30 minutes, then reduce temperature to 300° and continue baking for 1/2 hour or more, until a knife inserted comes out clean. Wrap with plastic wrap while still warm to retain moisture. This will keep several weeks in refrigerator. It is better if it sets a day or two before serving. It also freezes very well.
Brown the onions and the ground round steak and let cook for a few minutes. Add the tomatoes and chopped celery, adding water as needed. Cook 20 minutes. Add the cooked kidney beans. Season with salt and pepper to taste. Let cook for 30 to 40 minutes until everything is blended together. Add thickening, if too thin.
Cream together oleo, brown sugar, eggs and vanilla. Mix together flour, soda and salt. Add to egg mixture. Stir in oatmeal and chocolate chips. Bake at 400° for 15 minutes in a greased and floured 11 x 15-inch jelly roll pan. Cool and cut.
Cream butter. Gradually add sugar, beating well on medium speed of mixer. Add eggs, beating well. Combine flour, baking powder, soda and nutmeg. Add to creamed mixture alternately with buttermilk. Mix well. Stir in extract. Drop dough by tablespoon onto greased cookie sheets. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool. Yield: 6 dozen.
Bring pineapple, water and sugar to boil. Add jello; let cool. Place in the refrigerator until consistency of egg whites. Add nuts and cheese. Fold in Cool Whip. Congeal.
Melt first 3 ingredients and pour over Crispix. Mix well and coat with powdered sugar.
Stir fry meatballs in soy sauce. Melt chili sauce, jelly, and mustard in pan. Mix all together in crock pot. Heat on low and serve from crock pot.
Prepare pudding as box directions but cut milk in half (should be thick). Add powdered sugar and melted butter to pudding mixture. Mix well.
Cook and bone chicken. Cut or shred meat in small pieces. Line greased 9 X 13 pan with broken tortilla chips. Spread chicken over tortillas. Combine tomatoes with soup. Pour over chicken. Top with cheese. Bake at 350 degrees for 30 minutes.
Heat water to boiling. Add potatoes and heat to boiling. Reduce heat; cover and cook until tender. Drain and cool. Cut potatoes into cubes; stir in onion, salad dressing, salt and pepper. Cover and refrigerate at least 2 hours.
Mix powdered sugar, butter and vanilla with enough milk to make consistency of dough. Roll thin; spread with peanut butter. Chill and slice in thin slices.
Combine contents of box of rice with hot water in 2 1/2-quart casserole. Salt and pepper chicken and arrange on top of rice. Bake, covered, 1 1/4 hours at 375°.
Blend sour cream and cream cheese. Add remaining ingredients (except tortillas) and mix well. If tortillas are not flexible enough to roll easily, wrap in foil and warm in oven at 350° for 5 minutes. Spread cheese mixture on tortillas. Roll up and place seam-side down in dish. Chill for several hours. Slice into 1/2-inch sections and serve with picante sauce.
Mix together cherry pie filling, crushed pineapple and Eagle Brand milk, then add Cool Whip and pecans. Chill.
Saute green peppers. Brown beef with onion. Cut tomatoes into large chunks. Add all ingredients. Stir in noodles last. Put into a greased baking dish. Add extra tomato to cover. Bake at 350° for 45 minutes to 1 hour. Cover the dish while baking.
Place corn in a baking dish; add chopped onion and bell pepper and drained pimento. Mix well. Add margarine and sour cream. Mix again. Add salt and pepper; mix again. Bake in a preheated oven at 325° for 45 minutes. Serve hot.
Cook potatoes; cool, peel and cube. Combine butter and grated cheese; cook until cheese melts. Combine potatoes, cheese mixture, sour cream, green onions, salt and pepper. Put in greased 2-quart casserole. Dot with butter. Bake at 300° for 30 minutes.
Blend all together. Make into 12 to 14-inch roll. Wrap in foil and refrigerate for 24 hours. Punch holes in bottom of foil. Place on broiler rack with pan under half full of water. Bake at 250° for 90 minutes.
Brown ribs on both sides. Drain fat. Combine all remaining ingredients, except salt and pepper, in saucepan. Cook over medium heat until glossy. Stir constantly. Put ribs in small roaster and pour sauce over the top. Salt and pepper. Cover. Bake at 350° for 1 1/2 hours.
Mix pasta with yogurt, picante sauce and dressing. Add chicken, peas and carrots and chopped onions and stir lightly. Garnish decoratively with the tomatoes and olives. Also, it's great with shredded Cheddar for the non-dieter.
Mix the first 3 ingredients with a spoon; pat out in long cake pan. Mix the next 3 ingredients well; pour over dough. Bake at 350° for 35 to 40 minutes.
Beat eggs; add sugar and oil. Mix dry ingredients and add to egg mixture. Add pumpkin and blend well. Pour into greased and floured tube pan. Bake. Cool 10 minutes and remove from pan. Frost.
Melt first 3 ingredients and pour over Crispix. (I melt the chocolate mixture in the microwave for 2 minutes and stir until mixed well, then dump the Crispix into a very large bowl or dishpan and then pour the chocolate mixture into it and stir it until each Crispix is covered, trying not to break it into crumbs.) Put 2 cups of powdered sugar into a big brown paper bag and add the Crispix mixture. Shake until coated and pour it into a container and begin eating.
Cook noodles in boiling water for 7 minutes. Rinse in cold water and drain well. Melt butter and mix with noodles. Mix sour cream and cottage cheese together. Add to noodles and mix well. Put in baking dish and sprinkle Parmesan cheese on top. Bake at 350° for about 20 to 30 minutes.
Mix all ingredients together and bake for 45 to 50 minutes in 300° oven.
Bake shell. Combine sugar, cornstarch and water; cook over medium heat, stirring occasionally, for 12 to 15 minutes. Remove from heat; add peach gelatin and cool. Add peaches. Pour into shell. Top with whipped cream just before serving. Chill several hours.
In bowl, mix all ingredients. Shape into patties. Spray broiler pan with cooking spray. Broil 4 minutes on one side; turn and broil 5 to 6 minutes longer or until done.
Add cheese and Bisquick to zucchini to absorb liquid. Add pepper to taste. Mix and fry on low to medium heat until golden brown.
Cook rice. Saute butter, celery and onion; set aside. In large saucepan, melt soup, cheese and Pet milk. Combine broccoli and cooked rice; salt and pepper to taste. Add liquid mixture to broccoli and rice mixture, then add celery and onions. Pour into 13 x 9-inch baking dish. Top with shredded Cheddar cheese and pimento slices, if desired. Bake at 325°, uncovered, for 30 minutes.
Bring first 3 ingredients to boil until sugar melts. Add Jell-O and cream cheese. Stir until cheese dissolves. Let set until firm, then whisk with electric beater and fold in Cool Whip.
Blend oil, sugar and vanilla in large bowl. Add eggs; beat well with spoon. Combine dry ingredients; gradually add to egg mixture. Stir in nuts, if desired. Spread in greased square pan and bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Cut into squares.
Put sugar cookies in a pan very close together so they will bake together and form one crust. Bake according to directions. Mix cream cheese, sugar and vanilla together and put on top of cookies. Mix fruit and glaze together and put on rest of cake. Chill 30 minutes to an hour before serving.
Mix sugar, eggs and butter until smooth. Add oatmeal and flour, 1/2 cup at a time. At the same time, add water off the raisin and soda mixture. Add all the raisins and nuts. Mix well. Mix raisins and soda; let simmer in water enough to make 5 tablespoons. Bake at 350° for 35 to 50 minutes.
Rinse beans. Place in a saucepan and cover with water. Bring to a boil. Turn off heat and let beans soak overnight or for several hours. In a large skillet, fry bacon until crisp. Drain on paper towels. Add green pepper, onions, cilantro, jalapeno and garlic to bacon drippings. Saute until tender. Add to beans along with crumbled bacon and water. Cook until beans are tender. Makes 6 to 8 servings.
Preheat oven to 400°. Mix soup, 1/4 cup milk, pepper, vegetables and chicken in 9-inch pie plate. Mix remaining milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden brown. Serves 4.
Mix together the first 5 ingredients in a large bowl. Combine in large saucepan the sugar and evaporated milk; bring to a boil for 10 minutes. Let stand for 1 minute; stir until blended. Pour into buttered pan or tin. Makes 5 pounds.
Brown hamburger. Cook and drain noodles. Mix all ingredients together in a crock-pot. Set on high for 35 to 45 minutes.
Mix all ingredients except 1/2 cup of the cheese and croutons. Spoon into 1 1/2-quart microwavable casserole. Sprinkle with remaining 1/2 cup cheese. Microwave on High 8 to 10 minutes or until thoroughly heated. Top with croutons.
Let cream cheese sit out for a few minutes. Drain pineapple and mix with cheese. Chop green onions really fine and add. Mix in about 1/2 cup pecans. Roll in a ball or put in a bowl. Cover with remaining pecans. Use Hi Ho or any type crackers.
Mix the first 8 ingredients. Pour 1/2 of the batter in a large skillet; sprinkle cheese on top. Pour remaining batter on top of cheese. Bake 35 minutes in a 400° oven. Cool for 5 minutes and turn out on a plate.
Cut potatoes to desired thickness (shoestring, etc.). Mix flour and meal; sprinkle Season-All seasoning into the flour and meal coating. Dip potatoes into coating. Deep fry until golden brown. A delicious side dish with cold cuts (sandwiches, etc.).
Sift together flour, salt, soda, sugar and baking powder. Mix separately the egg and milk. Mix liquid and dry ingredients together and beat until smooth. Heat 1 inch deep cooking oil to 375°. Fill a small funnel with batter, holding finger over bottom. Remove finger and let batter drop in a spiral motion into hot oil. Fry until golden brown, turning once. Drain on paper towel. Sprinkle with powdered sugar and serve hot.
Simmer onions in a little margarine until soft. Rinse rice thoroughly and simmer until slightly tender. Drop cabbage into boiling water. Mix meat, onion, rice, salt and pepper very well. Fill cabbage leaves with meat mixture and roll up. Layer in a roasting pan and cover with boiling water. Salt top layer lightly. Cover with aluminum foil and bake at 350° for 1 hour. After baking full length of time, pour crushed tomatoes over it and bake for 1 hour more.
Prepare cake mix as directed and bake in 13X9 pan. Let cool 15 minutes, then poke holes throughout cake. In saucepan, combine milk, sugar and 1/2 c. coconut. Bring to a boil, reduce heat and simmer 1 minute. Spoon over warm cake allowing liquid to soak through holes. Cool completely. Fold 1/2 c. coconut into the Cool Whip and spread over cake. Sprinkle remaining coconut over cake. Chill and keep refrigerated.
Cook until thick; add red food coloring. Cool. Add 1 pint of sliced strawberries. Serve over yellow cake squares in individual bowls. Top with whipped topping.
Split breasts in half lengthwise. Cut away and discard any cartilage. Sprinkle with salt and pepper. Heat butter in large heavy skillet and add breasts in one layer. Cook over moderately low heat 3 to 4 minutes until lightly browned. Turn and cook 7 to 8 minutes. Transfer chicken to warm platter. Add shallots and cook, stirring about 30 seconds. Add wine and cook 1 minute. Add cream and cook down until reduced to about 3/4 cup. Stir in mustard. Return breasts to skillet and turn them in the sauce. Bring to a boil. Sprinkle with chives and serve. Rice goes well with this dish.
Brown and drain meat before adding other ingredients. Heat until very hot. Cook 1 hour on low heat.
Cream butter, cream cheese and sugar. Add bananas and eggs. Combine dry ingredients and stir in just until moistened. Fold in nuts if desired. Put in greased loaf pan. Bake at 350° for about 1 hour.
Rinse and pat dry chicken, either halves or quarters. Sprinkle with Crazy salt and rub generously with paprika. Place in roasting pan and bake, uncovered, for 45 minutes to 1 hour at 350°.
Mix pineapple, cottage cheese; add dry jello.	Fold in Cool Whip and chill.
Find a long stick. Spear 1 or 2 marshmallows onto stick. Hold over fire until marshmallows are soft and hot, but not burned. Put marshmallows between 2 chocolate covered graham crackers. Eat and enjoy.
Combine berries, marshmallows, & sugar. Cover; let chill overnight. Add apples, grapes, walnuts, salt, & cool whip. Mix together and serve.
In a bowl, dissolve 1 pkg. of gelatin in 3/4 cup boiling water. Add 3/4 cup cold water; stir. Spoon into a 13 x 9 in. dish coated with non-stick cooking spray. Refrigerate until almost set, about 40 minutes. In a bowl, dissolve another pkg. of gelatin in 1/2 cup boiling water. Add 1/2 cup cold water and 1/2 cup milk; stir. Spoon over the first layer. Refrigerate until almost set, about 40 minutes. Repeat five times, alternating plain gelatin with creamy gelatin, refrigerating between layers. Just before serving, spread top with whipped topping. This salad takes time to prepare since each layer must be set before the next one is added. You can change the colors to suit any occasion.
Grease pie plate; sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth (15 seconds in blender on high). Pour into plate. Bake until center (with fork) comes out clean at 350° (approximately 35 minutes). Cool 5 minutes. Garnish with tomato and zucchini.
Brown meat. Saut onion and pepper in same pan. Mix in remaining ingredients. Do this in a large pan. Place in casserole and bake for one hour at 350°.
Preheat oven to 400°. Line cookie sheet (needs lip) with aluminum foil. Place crackers side by side on foil to cover entire pan. Melt together butter and sugar; bring to boil. Boil for 3 minutes. Pour butter mixture over crackers and bake for 5 to 7 minutes until brown. Sprinkle peanut butter and chocolate chips over hot crackers. Wait a few minutes and using back of spoon, spread evenly to sides of pan. Refrigerate 2 to 3 hours. Remove foil and break into pieces.
Mix all ingredients. Shape into small balls. Press onto baking sheet. Bake at 350° for 8 to 10 minutes.
Brown chops in skillet. Mix bouillon and soup together and pour over meat. Bake uncovered at 350° for 1 hour.
Blend ingredients and pour into loaf pan that has been sprayed with vegetable spray. Bake at 350° until browned (30 to 45 minutes).
Sprinkle yeast over the flours. Combine eggs, milk, water, sugar and Crisco in a pan, stirring until shortening melts. Set pan off and cool just when you can set pan in hand. Pour over flour. Mix with hands (dough will be sticky). Cover and let rise 1 hour. Punch dough down and refrigerate overnight or about 6 to 7 hours in the refrigerator.
Brown onions and meat; drain off grease. Add rest of ingredients with 1 quart water. Cook over medium heat for 3 hours. The longer it cooks it tastes better. I also added Worcestershire sauce and hot sauce to mine.
Mix dry jello with softened cream cheese. Add boiling water. Chill until quite thick. Whip cream (sweeten a little, if desired). Add to thickened lemon jello mixture. Mix well. Pour over berry mixture already in mold. Let set.
Sift together flour, sugar and 2 tablespoons cocoa. Mix in milk, oil and vanilla with fork. Stir in nuts. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes at 350°. Let stand 15 minutes before serving.
Mix dressing, dried soup and preserves in a bowl. Place chicken pieces in casserole dish; pour mix over chicken. Bake about 1 hour at 350°.
Pour milk over bread. Add salt and sugar. Beat eggs, add to bread mixture with butter, melted chocolate and vanilla. Mix well. Pour into 1 1/2-quart greased casserole. Sit casserole in pan and fill to 1-inch top of casserole. Cover. Bake at 325° for 50 to 60 minutes until knife comes out clean.
Melt butter in a 3-quart heavy saucepan. Add sugar. Stir thoroughly. Add corn syrup; stir. Gradually add milk. Cook (stirring) to 240° (30 minutes) or soft ball. Add vanilla. Pour into a 9 x 18-inch pan. Cool and score. Can be dipped in chocolate. Melt together chocolate chips and chocolate bar. Keep hot; dip candy (using 2 forks) until well coated. Place on cookie sheet or wax paper. Chill.
Peel and slice apples; boil until soft. Drain all but 1/2 cup water. Sweeten apples to taste. Pour into casserole. In another bowl, mix sugar and flour; cut in butter. Sprinkle on top of apples. Bake at 400° until golden brown.
Put all ingredients in an ovenproof dish. Melt in a 300° oven. Keep warm while serving in a fondue dish. Stir occasionally. Serve with taco chips and bread sticks.
Mix pineapple (undrained), Cool Whip, pudding and vanilla. Let stand for 5 minutes and then put between layers and on top.
Drain pineapple. Cook bacon. Heat butter in a 10-inch round glass dish at 400° until melted. Arrange bacon slices on bottom of dish so they overlap. Spoon pineapple over bacon. Sprinkle with brown sugar. Mix milk, egg and Bisquick. Carefully spread over pineapple. Bake at 400° for 20 to 25 minutes. Run knife around edges and invert on heatproof plate right away.
Mix other ingredients, except fruit, and pour over butter. Cover with fruit. Bake 30 to 35 minutes at 350°.
Scoop sherbet into chilled liquids in punch bowl at serving time. Makes 30 punch cup servings.
Beat eggs, sugar and salt; add gradually to scalded milk. Cook in double boiler, stirring, until mixture thickens.
Cut steak in thin strips. Preheat browning dish on High (max power) for 7 minutes. Smear oil over dish and all beef strips. Cook on High (max power) for 2 to 3 minutes, flipping strips after 1 minute, or when strips are brown. Stir and add garlic. Cook, covered, on 70 (Roast) for 7 minutes. Dissolve cornstarch in soy sauce and add to meat. If your browning dish is too small to hold meat and remaining ingredients, transfer to a 2-quart casserole. Stir and blend in remaining ingredients. Cook, covered, on High (max power) for 8 to 10 minutes or until vegetables are just tender. Let stand 5 minutes before serving. Makes 4 servings.
Bake cake in a 15 x 11-inch pan and cool. Make pudding with milk. Beat cream cheese into hot pudding. Cool slightly and spread on cooled cake. Top with 1 pint of Cool Whip or heavy whipping cream (whipped). Sprinkle with chopped nuts.
Mix all together and form into small balls and roll in powdered sugar. Makes about 4 dozen. Keeps in refrigerator for several days. Can also be frozen.
In large skillet melt oleo over medium heat. Add zucchini and garlic, saute 2 minutes. Add tomato and oregano, saute 2 minutes. Combine clam broth with enough water to equal 1 3/4 cups. Stir in cornstarch until smooth. Add to skillet with bouillon cubes and clams. Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Toss with linguine and Parmesan cheese. Makes 4 servings.
Slice bananas into blender and puree or mash with a fork. Beat pureed bananas, eggs, sugar, butter and vanilla until well blended. Combine flour, baking powder, cinnamon and salt. Stir in chocolate chips and nuts. Make well in center of dry ingredients. Pour in banana mixture. Mix until just blended. Spoon into muffin tins that have been lined with paper muffin cups. Bake at 350° for 25 to 30 minutes. Makes 12 muffins. Do not overbake. Some ovens are hotter (only bake 20 minutes).
Mix milk and egg; dip chunks into milk and egg mixture. Roll in bread crumbs. Deep fry.
Mix eggs, sugar, flour and margarine. Add vanilla. Add buttermilk and mix well. Pour into unbaked pie shell. Bake 15 minutes in 400° oven, then reduce heat to 300° and continue baking for 30 more minutes.
Mix together pumpkin, sugar, eggs, cooking oil, cinnamon and nutmeg. Add salt, soda, flour and nuts (if desired). Bake in Bundt pan in 350° oven for 70 to 75 minutes. Freezes well.
Press each crescent a little larger than it comes from roll. Place some ham and cheese in the middle. Fold over into turnover shape. Sprinkle on seed. Bake as directed on can.
In a large saucepan, cook onion in oleo until tender. Stir in flour and pepper until smooth. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Add cheese and stir until melted. Remove from heat. In medium saucepan, dissolve cubes in water. Add bay leaf. Bring to a boil and add broccoli. Cook until done and do not drain. Add broccoli and liquid to cheese mixture. Stir until well blended. Remove bay leaf. Makes 5 (1 cup) servings.
Mix sugar and oil; add eggs and beat well. Combine flour, soda and salt to oil mixture. Stir in vanilla, apples, coconut and walnuts and mix well. Spoon batter into an oiled 9-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
Layer vegetables and salt. Let stand 1 to 8 hours. Drain off excess liquid. Heat all other ingredients. Pour over vegetables and bring to a boil. Put in jars and seal.
Cover cucumbers, onion, peppers, garlic and salt with ice cubes and mix, let stand 3 hours then drain. Add sugar, turmeric, celery seed, mustard seed and vinegar - bring to a boil. Seal in hot jars.