HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine orange and sugar and let stand 10 minutes. Drain and add water to make 1 cup liquid. Dissolve jello in warm water. Add orange juice, water and orange rind. When slightly thickened, fold in oranges and coconut. Turn into individual molds. Chill until firm. Garnish with whipped cream, if desired. Serves 6.
Cook ground beef in pot with 1 cup of water. Then drain grease off and add the remaining ingredients. Cook about 1 hour, until done, then simmer for a little while.
Cream oleo and sugar well; and eggs, then add baking powder and cracker crumbs (which have been mixed together). Slowly add the milk and rest of the ingredients. Bake in 9 x 13-inch pan at 375° for 40 to 50 minutes.
Combine 1/4 cup butter and sugar; beat well. Add eggs, one at a time, beating well after each addition. Add 3/4 teaspoon almond extract; mix well.
Set aside 1 cup of cheese. Brown meat, onion and garlic together. Add tomato puree and simmer 7 to 10 minutes. Add green chilies.
Boil 2-3 cups of water in small pot. Place tea bags in water and turn off the heat. Let tea bags steep about 15-20 minutes. Put sugar in pitcher first. Use 3/4 cup sugar, adding 1/4 cup more sugar if you like really sweet tea. Pour a small amount of cold water over sugar, just enough to cover sugar, then drain the tea into the pitcher. Stir well so the sugar dissolves. Continue filling pitcher with water or ice (to chill right away) and stirring until pitcher is full. Pour over ice in tall glass or mason jar. This tea tastes best when using the same pot for making tea, and nothing else.
While macaroni is still hot, add oil, vinegar, onion and salt. Mix and cool; refrigerate 2 hours or overnight, then add remaining ingredients. Refrigerate and chill well before serving. Without the ham it is still good.
Preheat oven to 350°. Cook first 8 ingredients about 10 minutes and add shrimp. Cook noodles separate, then add alternately in layers spaghetti and sauce in a 2-quart casserole dish. Add cheese on top. Bake 30 to 35 minutes. Serves 4 to 6 people.
Mix all ingredients well. Put in pastry-lined pan and dot with butter. Put on top crust, turn under edges and seal. Prick crust. Bake at 425° for 45 to 50 minutes.
Position knife blade in food processor bowl; add cheese and butter. Process until blended. Add flour, salt and red pepper; process about 30 seconds or until mixture forms a ball, stopping often to scrape down sides.
Combine cheese, onion, celery, sour cream, corn, green beans and soup. Mix well and put in buttered casserole dish. Crumble crackers and spread over casserole. Slice margarine and place on top. Bake at 300°.
Spread crescent rolls on a regular size cookie sheet. Press seams together. Bake at 350° for 8 to 10 minutes. Let cool thoroughly. Cream together cream cheese, Ranch dressing and mayonnaise. Spread over dough. Cut dough into 1 1/2-inch squares. Mix vegetables and cheese together. Sprinkle over cream mixture. Refrigerate 3 hours. Before serving, heat under broiler long enough to melt cheese.
Saute okra, onion and green pepper in butter 5 minutes, stirring constantly. Stir in remaining ingredients; cook over low heat 10 to 15 minutes; stirring occasionally. Yields two servings.
Combine all ingredients. Pour into graham cracker crust. Chill for 2 hours before serving.
Dissolve yeast in warm water. Cool milk and add egg, salt, sugar and flour. Mix and knead. Let rise until double in size. Roll out in circles and brush with melted oleo. Cut in pie shape wedges; roll up. Brush with oleo again. Let rise. Bake 15 minutes in 400° oven or until golden brown. Recipe may be doubled.
Mix first 3 ingredients and spread in 9 x 13-inch baking dish. Mix second 3 ingredients and spread on top. Bake in oven at 350° until set and brown.
Wrap each piece of chicken in bacon. Cover bottom of flat greased baking dish with chipped beef. Arrange breasts on chipped beef. Mix soup and sour cream and pour over. Bake at 275° for 3 hours.
Spread rice over bottom of 10 x 13-inch cake pan. Lightly salt. Add all four cans of soup. Place onion, mushrooms and bell pepper over the top. Slice margarine and dot over top. Cover with foil. Bake at 350° for 45 minutes.
Shape in loaf and bake at 350° for 30 to 35 minutes or until golden brown.
Fry bacon; drain. Saute onion in fat until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until smooth. Remove from heat and stir in water and vinegar. Boil 1 minute. Stir in potatoes and the crumbled bacon.
Cream butter, cheese and sugar, then add other ingredients and beat 5 minutes. Place in a lightly greased and floured tube pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Line muffin pans with paper baking cups. Make cake mix according to package directions. Spoon batter into muffin pan, filling each cup 2/3 full. In large bowl, beat cream cheese and sugar until light and fluffy. Beat in egg. Stir in chips. Drop 1 teaspoon of cheese mixture into each cup cake. Bake as cake mix package directs.
Mix sour cream and cream cheese until smooth; add taco seasoning. Place mixture in bottom of pie pan. Top with tomatoes, lettuce and then both cheeses. Before serving, pour taco sauce over cheese. Serve with tortilla chips, crackers, etc. (Keep refrigerated until serving; can be made night before.)
Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. Combine flour and next 3 ingredients; cut in shortening with pastry blender until mixture is crumbly. Make a well in center of mixture; add reserved yeast mixture and stir just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 3 or 4 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 30 minutes. Bake at 400° for 10 to 12 minutes or until biscuits are lightly browned. Yield: 3 1/2 dozen.
Drain yams (save 1 cup of syrup); slice yams. Peel, core and slice apples. Butter a large casserole (about 4 quart size) and arrange apples and yams in layers.
Cook bacon until crisp; drain on paper towel. Crumble and set aside. In bacon drippings, saute onion until tender. Remove from heat. Combine flour, sugar, salt, celery seed and pepper. Stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly until mixture comes to a boil. Boil 1 minute. Place potatoes and bacon in a large bowl. Pour sauce over and toss gently. Serve warm.
Grease 9 x 13-inch baking dish. Cut or tear bread into 1-inch pieces (forget the butter). Mix bread and cheese; pour over mixture of beaten eggs, milk and salt. May dot with butter (not necessary). Refrigerate overnight. Bake 50 minutes or more, so it won't be soggy in the center. Easy and great.
Melt butterscotch chips and butter over medium heat and cool. Add flour,	brown sugar, baking powder, salt, eggs and vanilla, then add mini marshmallows, chocolate chips and nuts. Spread in a 9 x 13-inch pan.	Bake at 350°	for 20 to 25 minutes. The center will be "jiggly"	when bars are done. When cool, the center firms up. Cut into bars.
Heat milk just to boiling in small saucepan. Remove from heat. Mix eggs and flour in small bowl. Stir about 1/4 cup hot milk into egg mixture. Stir egg mixture into milk in saucepan. Cook over low heat, stirring constantly, until thickened. Cool until warm. Stir in nutmeg and NutraSweet Spoonful. Refrigerate until chilled. Makes about 1 1/2 cups.
Cook spaghetti. (May need to use a little more than a small box of spaghetti.) Brown and drain ground chuck. Salt and pepper to taste. Add Italian seasoning and garlic powder to spaghetti sauce to taste. Grease 11 x 13-inch dish and layer spaghetti, Parmesan cheese (light coating), ground chuck, Parmesan cheese, spaghetti sauce, Parmesan cheese and shredded Mozzarella cheese. Bake at 350° for 30 to 40 minutes.
Line casserole dish with chips. Cut and layer eggs over chips. Combine juice with soup to make thin sauce. Pour over eggs and arrange asparagus over top and sprinkle with cheese. Bake at 350° for 20 minutes. (Serves 8.)
Add the milk to cover up to 1/2 of the chocolate. Also add sugar. Heat slowly until thick and smooth. Add the rum. Let cool to room temperature. Beat the egg whites in a separate bowl until stiff. Beat the whipping cream until stiff. Fold chocolate mixture into egg whites, then fold chocolate mixture into whipping cream. You can top with additional whipping cream and chocolate swirls, if desired.
On July 4, 1776, the Declaration of Independence was signed. A number of the signers were volunteer fire fighters, including: John Hancock, Ben Franklin and James Wilson.
Add 2 cups hot water to Jell-O. Stir until dissolved. Set in the refrigerator. Grind up cranberries, oranges and apples. Add crushed pineapple and cup of sugar. Stir all ingredients into the Jell-O mixture. Refrigerate until set.
Cook spaghetti and drain. Stir in butter. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in buttered casserole dish. Cook ground beef with onion until brown. Stir in spaghetti sauce. Heat through. Spread cottage cheese over bottom of spaghetti crust. Fill pie with sauce mixture. Bake, uncovered, in 350° oven for 20 minutes. Sprinkle Mozzarella cheese on top and bake an additional 5 minutes until cheese melts.
Put juices and salt in coffee percolator. Put cinnamon sticks and cloves in basket of percolator. Perk.
Cut off tops of 6 peppers. Remove the seeds and fillers. Cook in boiling water 2 or 3 minutes. Drain and fill. Moisten with water or juice from sausage and bake in 375° oven for 25 minutes.
Cook green pepper and onions until soft in butter. Mix egg and other ingredients all together with cooked onions and peppers. Put in ramekins and top with bread crumbs and melted margarine or mayonnaise. Bake 15 minutes at 475°.
Saute onion in oleo. Add catsup, 3/4 cup water, lemon juice, brown sugar, Worcestershire sauce, mustard and pepper. Cook for 15 minutes. Season chicken with salt and dip in sauce. Bake at 350° for 1 1/2 hours. Baste with sauce several times during baking.
Cream butter and 1/2 cup sugar; add eggs. Sift flour, baking powder and salt; add to butter and sugar mixture. Add almond extract. Place plums, skin side down. Sprinkle with 1/2 cup sugar and cinnamon mix. Bake in a 400° oven for 30 minutes.
Mix thoroughly the shortening, sugar, eggs and extract. Blend in dry ingredients. Cover and chill 1 hour. Preheat oven to 400°. Roll dough and cut. Bake on ungreased cool cookie sheets 5 to 8 minutes (cook very quickly). Recipe can be tripled.
Saute onion, peppers and garlic in oil until onion is soft. Add tomatoes and seasoning to onion mixture. Place rice in casserole dish that has been greased. Pour tomato mixture over top of rice. Cover with cheese and bake at 350° for about 20 minutes.
Mix all together and pour over asparagus in baking dish. Bake 25 to 30 minutes at 350°.
Put Veg-All into a big pot, undrained. Cook over low heat. Add Ragu. Brown ground beef in a separate pan. Drain. Add ground beef to the mixture with season salt and pepper. Add water to desired consistency. Cook 35 to 40 minutes over medium heat.
Cream together first 4 ingredients. Sift and add flour, salt, baking powder and baking soda. Add oatmeal. Roll the dough into balls the size of walnuts and roll in powdered sugar. Bake at 375° for about 7 minutes.
Mix oil, sugar, eggs and carrots. Then add flour, baking soda, cinnamon and nutmeg. Pour into well-greased tube pan. Bake in preheated oven at 350° for 1 hour.
Spray a large flat 9 x 13-inch baking pan with nonstick cooking spray. Put a thin layer of sliced, cooked ham (cut in small pieces) on bottom of dish. Layer Swiss cheese on top. Break eggs over cheese. Prick yolks and let run. Gently pour whipping cream around eggs. Bake in a preheated 425° oven for 10 minutes. Sprinkle Parmesan cheese on top. Season top with white and black pepper. Bake 10 minutes longer. Let set 10 minutes before serving in 6 large slices.
Melt butter or margarine. Stir in brown sugar and cream together. Beat eggs and add to sugar mixture. Add self-rising flour, vanilla, nuts and chocolate chips. Mix and pour into large greased pan. Bake at 325° for 30 minutes.
Boil potatoes in a large pan until done. Drain 1/2 the juice from the potatoes. Add the butter and stir until melted.
Combine ingredients, saving 1/2 the nuts. Shape into a ball and roll in crushed nuts. Refrigerate until firm.
Mix together flour, sugar, salt and baking powder. Cut in lard. Place egg yolks in cup. Fill with water to 3/4 full. Add slowly to flour mixture. Stir with a fork. Roll out as usual. This freezes well after rolling and put in pan. Makes 3 (9-inch) crust shells.
Mix cake mix, sour cream, eggs, butter and oil in large bowl; mix for 7 minutes. Pour half of mixture in floured and greased tube pan. Sprinkle half of sugar and cinnamon mixture on top of batter. Add rest of batter and sprinkle with remaining mixture. Put in cold oven; heat at 325°. Bake 1 hour.
Remove stems of mushrooms and chop finely. Combine stems, cheese, margarine and onion. Fill caps. Place on cookie sheet. Boil 2 to 3 minutes or until top of filling is slightly crusty. Serve hot.
In a large bowl, combine the first 6 ingredients. In another bowl, whisk the sugar, oil, eggs, cider and vanilla. Add to the dry ingredients and stir well. Stir in pears and pecans. Pour into greased and floured 10 inch fluted tube pan. Bake at 350° for 65 - 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
Melt butter and chocolate on low heat. Blend. Turn off heat. Add milk and set aside. Combine sugar, cornstarch, salt, eggs, vanilla and chocolate mix.	Pour in pie shells. Combine coconut and pecans. Sprinkle over pie. Bake at 375° for 45 to 50 minutes. Cover with foil last 15 minutes.
Mix all the ingredients, except the deer and mushrooms, in a large pot. Add steaks and marinate in refrigerator 6 hours. If the meat is frozen, do not defrost, just increase the marinating time by at least 2 hours. Cook the steaks on a grill over hot coals for about 4 minutes on each side or until doneness, basting with marinating sauce several times. Heat the mushrooms in butter for a steak topping.
Combine and mix all ingredients together. Bake for 20 minutes at 350° in a pizza type pan that will make thin cookie shape.
Mix instant pudding and 2 cups of milk. Beat with mixer 2 minutes. Add Dime Brand milk and Cool Whip. Beat. Pour in bowl with vanilla wafers and bananas. Chill before serving.
Cook meat until brown; drain fat. Slice onion and mix with beans, barbecue sauce, mustard, salt and meat. Stir, if dry, add more barbecue sauce or ketchup. Cook in oven 1 1/2 hours at 350°.
Peel potatoes and mash with melted margarine. Beat in sugar, flour and flavorings. Add eggs, one at a time, beating well after each. Add milk; beat and then pour into two unbaked pie shells. Bake at 350° for approximately 45 minutes. Makes two 8-inch pies.
Stir together nonfat dry milk, brown sugar, water, oil, egg white and vanilla in medium bowl. Combine flours, wheat germ, baking soda, baking powder and spices; stir into sugar mixture. Stir in remaining ingredients (carrots, zucchini, bananas or pumpkin plus optional fruits) except sesame seed. Pour into 12 paper muffin cups or greased muffin pans. Sprinkle with sesame seed. Bake 15 to 20 minutes at 400°. (Keep them moist by not overbaking.) Remove from pans. Cool.
Cook the raisins in enough water to cover. Beat together the cream, egg yolks, sugar and flour. Add to raisins and cook until thick. Stir in vanilla. Pour into baked pie shell and cover with meringue made from the egg whites.
Bake chocolate cake according to mix directions. Mix the first 3 ingredients of frosting recipe on low speed for 1 minute. Fold in thawed Cool Whip.
Mix ingredients and pour into unbaked pie shell. Bake at 325° to 350° until golden brown.
Combine margarine, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat into bottom of a 15 x 10-inch jelly roll pan (well-greased). Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jelly roll pan, spreading evenly.
Remove skin and bones from salmon. Beat egg and add rest of ingredients; mix well. Form into 2 ounce patties. Serve with tartar sauce or creamed pea sauce.
Bake at 350° for 20 to 25 minutes in a 9 x 13-inch greased pan until golden brown. Don't overbake.
Melt chocolates in double boiler. Add peanuts. Drop onto waxed paper; let set.
Peel and slice potatoes and onions. Layer in casserole dish. Spread corn over potatoes and onions. Spread tomato soup over mixture and place sliced sausage patties over top. Cover. Bake in preheated oven at 350° for approximately 1 hour or until potatoes are done. Remove cover and brown sausage. Serve with salad and bread.
Arrange Triscuit wafers in single layer, trimming to fit if necessary on well-greased 15 1/2 x 10 1/2 x 1-inch baking pan; set aside. In saucepan over medium heat, melt margarine. Remove from heat, stir in brown sugar, egg, flour and vanilla until well blended. Pour over Triscuits, spreading to cover wafers. Sprinkle with pecan pieces. Bake for 20 minutes at 350°. Cool; cut into squares following outline of Triscuits.
In a saucepan, mix together sugar, milk, margarine and cocoa. Cook for 1 1/2 minutes. After it starts to boil, add oats, peanut butter, nuts and vanilla. Drop cookie mix by spoonfuls onto wax paper.
Boil vinegar and sugar. Remove from heat. Add oil and mix all ingredients together. Refrigerate. Can be made ahead of time and will keep for days.
Mix Cool Whip and pineapple. Take can of milk with lemon juice and pecans. Mix all together and pour into pie shells. Let chill about 2 hours.
Mix together the beef, eggs, bread crumbs and onion soup mix. Put into a 9 x 13-inch pan or baking dish (do not brown). Mix cranberry sauce, sauerkraut, chili sauce and brown sugar; pour over meatballs. Cover with foil. Bake at 350° for 1 1/2 to 1 3/4 hours.
Slice apples and dip in lemon juice to prevent browning. Place on a dish. Spread cream cheese in large shallow serving dish. Top with caramel and pecans. Dip apples in and enjoy!
Mix until the only lumps are apple pieces. Cook on a medium heat griddle until bubbles form and break and the sides start to solidify before flipping.
Sprinkle fillets with salt and pepper. Arrange in a lightly greased 13 x 9 x 2-inch pan. Bake at 350° for 10 minutes. Remove fillets with a slotted spatula; place on a heated ovenproof platter and keep warm.
Dice the onion. Saute onion and celery in butter in 1-gallon soup kettle. When tender, add the flour and mix to make smooth paste. Add the chicken stock, water, carrots and potatoes, diced very fine. Simmer for 1 hour or until vegetables are tender. Add the milk, curry powder, white pepper and salt to taste. Bring to simmer again for a few minutes. Serve hot with crisp crackers.
Mix together. Pour into baking dish. Bake 30 to 45 minutes, until set up at 350°.
Boil fryer until it is very well done. Remove from broth. Cook noodles in broth, try to absorb the liquid. Remove chicken from bones. Now make layers.
Mix until sugar is dissolved. Freeze. When ready to serve, thaw to a slush. Add 7-Up.
In a mixing bowl, cream together the peanut butter and vanilla. Gradually add the sugar and salt, blending well. Add the eggs and milk. Blend thoroughly. Turn the filling into the pie crust. Bake at 450° for 10 minutes. Reduce the heat to 350° and bake for 25 minutes or until a knife inserted in the center comes out clean. Cool on wire rack. Makes 6 servings.
Cream butter and brown sugar. Beat in yolks. Add flour, cinnamon, allspice and nutmeg. Stir in cream, dates, raisins and nuts. Pour into baked shell. Bake at 325° for about 30 minutes. Top with meringue when cool.
Cream sugar and shortening. Add egg and molasses; mix well. Add dry ingredients. Shape into small balls. Roll in sugar and place on cookie sheet 2 1/2 to 3 inches apart. Bake for 10 to 12 minutes at 350°. Done when well browned and surface has cracked.
Mix together all ingredients except sherbet in a large punch bowl. Spoon in sherbet and serve.
Brown onion in oil; add other ingredients (except frankfurters). Pour over split hot dogs or sliced crosswise. Bake in 350° oven for 30 minutes.
Mix cake mix, 2 eggs and pie filling by hand. Bake at 350° for 30 minutes or until done. Frost with your favorite frosting.
Melt chocolate and oleo together. Add sugar and evaporated milk and boil 10 minutes, stirring constantly (watch that it doesn't burn).
Melt 3/4 cup of the sugar in a heavy saucepan over moderate heat to a golden caramel, stirring constantly. Pour caramel into a low, flat ovenproof baking dish of at least 1.5-quart capacity. Carefully tip the dish to cover the bottom with a thin, even film of the caramel. Work quickly to spread caramel before it cools and hardens. Set aside.
Preheat oven to 350°. Combine crumbs and butter; press firmly on bottom of 10 to 13-inch cake pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into prepared pan. Bake 50 to 55 minutes or until lightly browned around edges (center will be slightly soft). Cool. Chill.
Combine cold water and rice in medium size pan. Bring to a rapid boil. Reduce heat; cover tightly. Cook rice on low heat for 14 minutes. (Do not lift lid during this time.) When rice is done, add can of soup, stirring into rice, 1/4 can at a time. Add 1/2 can "hot" water. Cook on low heat for 3 to 5 more minutes. Serve.
Mix all ingredients except pork to make sauce. Coat pork with sauce and let stand for 15 minutes. Heat oil in skillet, and stir-fry meat with sauce.
Cook noodles and drain. Add remaining ingredients, stirring until moist. Let chill for at least an hour.
Preheat oven to 350° (325° for glass dish). In medium saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press half the mixture firmly onto bottom of greased 9 x 13-inch baking pan. In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, vanilla and egg. Mix well.
Mix broccoli, onions, raisins and bacon together gently. Blend mayonnaise, sugar and vinegar thoroughly. Fold dressing into vegetable mixture and refrigerate 1 to 2 hours before serving. Makes 10 to 12 servings.
Mix together all ingredients but ham. Bring to a boil; simmer 1 hour. Add ham and simmer 1 more hour.
Spray pizza pan with Pam. Spread cookie dough and bake as directed. Cool and top with sugar and cream cheese mixture. Last, spread with various fruits.
Boil noodles and spray with cold water. In a small bowl, mix sour cream and cream cheese; set aside. Brown beef and onions; stir in tomato sauce.
Mix together and bake in covered dish at 250 degrees for 6 hours. Can be baked at higher temperature for less time, but not as good.
Mash potatoes; combine all ingredients and mix well. Pour into pie shells and bake 30 to 35 minutes at 350°. (Sprinkle nutmeg on top of pie before cooking, if desired.) Can be made ahead and frozen.
Mix sugar, syrup, vanilla and butter. Add eggs and mix. Add oatmeal; mix. Pour into pie shell. Bake at 350° for 40 minutes.
Combine broth, onion, dill and potatoes. Bring to boil. Reduce heat and simmer 10 minutes or until potatoes are tender. Remove from heat and set aside.
Grease a 9 x 13-inch pan with butter. Layer ingredients, starting with cherry pie filling, crushed pineapple (including juice), dry cake mix, coconut and pecans. Drizzle melted butter over entire cake. Bake at 350° for 1 hour.
Preheat oven to 350°. Heat sugar in small skillet over medium heat, stirring often, until syrup turns an even amber color, about 5 minutes. Divide into 6-ounce custard cups - 10 of them (about 1 teaspoon for each cup). Set cups aside.
Dissolve gelatin in water. Stir in remaining ingredients and pour into 1-quart mold; chill until firm. Makes 8 servings.
Heat oven to 375°. Beat butter, sugar, eggs and vanilla in a large bowl with mixer on medium speed until light and fluffy. Mix in flour, baking soda and salt. Stir in chips. Pour into a 9 x 12-inch cake pan. Spread evenly. Bake 20 minutes or until golden brown. Set out until cool and ready to eat!