HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle both packages of gelatin over boiling water and stir until dissolved. Add cottage cheese and mayonnaise. Mix well. When salad begins to set, add pineapple and horseradish. Serves 6 to 8 people. Prepare the day before.
Preheat oven to 350°. In a large bowl, mix the soup, mayonnaise, egg, onion and cheese with the cooked and drained eggplant. Put mixture in a greased 1 1/2-quart baking dish and cover with cracker crumbs; dot with butter. Bake for 25 minutes.
Cook spaghetti in chicken broth. Do not drain. Add all other ingredients and toss until well mixed. Turn into greased casserole and bake at 350° for about 25 minutes. Serves 6.
Mix ingredients together. Form into small balls. Dip into sugar, place on cookie sheet. Press with fork to flatten. Bake 15 minutes at 325°. Leave on cookie sheet for 5 minutes to hold together.
Drain off brine from pickles. Rinse with cold water. Slice pickles into strips. Repack into jar and pour the other ingredients over the pickles. Cap securely and place in refrigerator. Turn frequently, making sure that the sugar dissolves. Serve after at least 24 hours of refrigeration.
To the corn add flour, milk, and melted butter. Next the well beaten eggs, salt and cayenne. Lastly add the baking powder. Put into a greased 2 quart baking dish. Bake in a slow oven until firm and brown, 30 to 45 minutes at 350°. Serve at once in its baking dish. Serves 8.
Clean grapes. Place in saucepan over medium heat; do not stir. Cook until grapes are tender and juice forms; strain for jelly and put pulp through colander for marmalade.
Beat the whole eggs until thoroughly mixed. Then add the milk; gradually fold in the sugar, then add salt and flavoring and continue to mix until sugar is dissolved. Pour the egg mixture into the unbaked 9-inch pie shell (deep dish). Bake in a 325° oven for 1 hour or until custard is brown.
Mix ingredients together; spread on both sides of rolls and add slices of ham. Bake at 325° for 10 minutes.
Boil and drain the cabbage. Mix the cream cheese, soup, mushrooms and almonds. Mix together and put in buttered casserole. Add buttered crumbs or Ritz crackers (crushed) over the top. Bake at 325° for 45 minutes.
Mix together oats, coconut, flour, cinnamon and nutmeg. Cook butter, sugar and honey until sugar dissolves. Pour over oat mixture. Mix well. Bake at 350° in a 13 x 9-inch pan; cook until brown.
Mix all together, then add nuts. Pour into a greased and floured 9 x 13-inch cake pan. Bake at 350° for 30 or 40 minutes.
Make jello according to package directions. (Don't use speed-set method). Make jello in a large casserole dish. When jello has slightly thickened, fold in rest of ingredients. May either use the cherries in the mixture or sprinkle as a garnish on top. Will have to chill for several hours before jello has set.
Sugar blueberries with juice to taste. Bring to a boil in a skillet. Mix dumpling recipe on Bisquick box. Drop onto boiling blueberries. Follow directions on Bisquick box for cooking.
Mix flour, brown sugar and shortening. Reserve 3/4 cup of mixture for topping.
Thoroughly mix all ingredients except the 2 tablespoons syrup and 2 tablespoons catsup. Shape into a round loaf and place in crock-pot. Combine the 2 tablespoons catsup and corn syrup; spread over meat loaf for glaze. Cook on auto for 4 hours; low for 5 to 6 hours or high for 3 hours.
Cook shells. Add oil to water. Brown chuck and drain. Salt and pepper. Beat eggs and add all cheeses. Cook spinach and drain. Add to cheese mixture. Cut slit all the way down shell. Fill and put slit side down in dish. Add sauce and sprinkle with Parmesan cheese. Bake 40 minutes at 350°, covered with foil. Uncover and sprinkle with Parmesan cheese. Cook 10 minutes.
Brown hamburger and onion. Add tomato juice, mushrooms, green pepper and spices. Thicken with cornstarch if needed. When heated thoroughly pour over cooked noodles of choice.
Mix first 3 ingredients in medium saucepan until blended. Add milk. Cook until it thickens, stirring constantly. Cool 15 minutes. Add salad dressing. Pour over potatoes while still warm.
Cut the beef into thin slices 3-inch squares. Add sugar and oil. Mix well. Combine soy sauce, pepper, chopped onion (including	top), chopped	garlic, prepared sesame and flour. Add to the meat. Mix well. Let stand 30 minutes. Broil on a charcoal fire or fry in a small amount of oil until tender. If frying meat, cover tightly after it is well browned. Add a small amount of	water and steam until meat is tender. Serve hot.
Combine squash and water in a 1-quart saucepan. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until tender. Drain and mash squash.
Cream shortening and sugars. Add eggs and vanilla. Mix until smooth. Add flour sifted with soda, baking powder and salt. Add oats, rice cereal and coconut. Mold into balls the size of walnut. Press flat with a fork. Bake at 350° until brown, about 10 to 12 minutes. Yields 5 to 6 dozen cookies.
Pound steak 1/4-inch thick. Cut in half; season. Saute bacon until not quite crisp and chop. Dice onion; top each steak piece with bacon and onion and season. Roll up and fasten with toothpicks to hold. Brown rolls in margarine or canola oil until brown. Add bouillon and wine or water just to cover. Simmer gently 1 1/2 hours. Remove rolls and thicken gravy.
Shred cabbage and chop other vegetables fine. Put in large bowl (glass or plastic) mixing all together well. Put other ingredients in sauce pan, mix and bring to a boil. Pour over vegetables and mix well. Cover and refrigerate overnight.
Salt squash to taste. Mix first 3 ingredients. Fold in egg whites. Lay 1/2 of the squash, egg mixture and cheese in a 12 x 7 1/2 x 2-inch baking dish. Crumble bacon and sprinkle on top of that and repeat layers. Mix butter and crumbs and sprinkle on top of that. Bake at 350° for 20 to 25 minutes. Serves 8 to 10.
Spread rhubarb on bottom of 9 x 13 pan. Mix sugar, eggs and 4 Tbsp. flour together and pour over rhubarb. Mix 2 cups flour, brown sugar, soda and butter to crumble. Top rhubarb with crumble mixture. Bake at 350° for 45 minutes. Serve with Cool Whip.
Spray 15 x 10 x 1-inch baking pan with nonstick spray. Spread crackers and then spray with nonstick spray. Sprinkle with Italian seasoning and garlic powder. Toss to coat. Bake at 325° for 10 to 15 minutes, stirring once. Sprinkle with cheese. Cool completely. Store in tightly covered container. Makes 6 cups.
Mix all ingredients and bake at 300° for 1 to 1 1/2 hours until firm.
Cream butter and sugars. Add vanilla and milk. Add dry ingredients, mixing well. Add oatmeal. Drop by spoonfuls onto cookie sheet sprayed with no-stick spray. Bake in 350° oven for 10 to 12 minutes. Cool on rack.
Cream the butter and sugar. Add eggs, one at a time. Add flour, cinnamon and buttermilk. Stir in pears, pecans and vanilla. Pour into a greased loaf pan and bake at 350° for 1 hour. Makes 1 loaf.
Beat eggs well, add sugar and mix. Add rest of ingredients mixing well. Pour into unbaked pie shell. Bake at 300° until golden brown.
In mixing bowl, beat oleo, cream cheese, powdered sugar and cookie cream; set aside. Whip milk and dry pudding. Fold in Cool Whip. Add first cream mix. Crumble Oreo cookies. Put in an 8 to 10-inch flowerpot or sand pail. Place layer of crumbs, then layer of pudding mix. End with crumbs on top. Garnish with gummy worms and decorate with plastic or silk flowers. Use shovel to serve.
Mix all ingredients and store in an airtight jar. To serve, place 2 tablespoons of mix in a large mug. Stir in boiling water (1 cup of water).
Dissolve jello in boiling water. Add lemon juice. Let stand and then beat until fluffy. Add the remaining ingredients. Chill until firm. You can also use salmon instead of shrimp.
Mix corn, onions and bell peppers. Add pimentos. Combine rest of ingredients and pour over corn mixture. Put in a large pan and bring to a boil. Simmer on low until onions and peppers are tender (about 30 minutes). Put in sterile jars and seal.
Prepare the 3 flavors of jello separately, using 1 cup boiling water and 1/2 cup cold water each. Pour each flavor into an 8-inch square pan. Chill until firm or overnight. Then combine lemon jello, sugar and one cup boiling water, stir until jello and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened. Meanwhile, mix the graham cracker crumbs and melted margarine. Press into the bottom of a 13 x 9 x 2-inch dish. Cut the firm jello into 1/2-inch cubes. Blend Cool Whip in the lemon jello. Fold in jello cubes. Pour into graham cracker-lined dish. Chill at least 5 hours. Cut into squares to serve.
Knead ready made pizza dough on a floured board and spread it out to a large circle. Smear olive oil on a 14-inch flat pan and spread out the dough in the pan. Pour sauce over the dough. Then sprinkle the Mozzarella and the tablespoon of olive oil on the dough. Place the pieces of lox on top and sprinkle on the oregano. Bake the pizza in an oven for 15 to 20 minutes at 450°.
Mix corn, green beans, mushroom soup, sour cream and cheese together. Put into deep square casserole dish. Melt one stick oleo and mix with crumbled crackers; add to top of casserole. Bake at 375° to 400° until brown or it bubbles around edges.
Add dry gelatin to cake mix. Add water and oil; beat well. Beat in eggs. Fold in strawberries. Pour into a greased and floured pan that has been lined with waxed paper. Bake at 350° for 40 minutes.
Layer ingredients. Add 2 cups buttermilk dressing. Garnish with 1 egg and part of the cheese. Let set awhile before serving.
In a 1 1/2-quart casserole, combine all ingredients and top with bacon. Bake, uncovered, for 50 minutes at 350°.
Mix together beef, crumbs, onion, egg, salt, pepper and 1/4 can tomato sauce. Form into loaf and put in shallow pan. Combine rest of ingredients. Pour over loaf. Bake at 350° for 1 hour and 15 minutes.
In medium bowl, combine 1 1/2 cups flour and confectioners sugar; cut into margarine until crumbly. Press onto bottom of lightly greased 13 x 9-inch baking pan; bake 15 minutes at 350°. In a large bowl, combine eggs, granulated sugar, 3 tablespoons flour, baking powder and ReaLemon juice; mix well. Pour over crust. Bake 20 minutes or until golden. Cool. Cut into bars. Store covered in refrigerator; serve at room temperature.
Mix oranges, pineapple and cottage cheese. Sprinkle dry jello over mixture. Fold in Cool Whip and refrigerate.
Heat fat in a large skillet. Roll beef in flour and brown well in the hot fat; add enough water to cover and cook covered over low heat for 40 minutes, then add diced vegetables. Mix well and add enough water to cover and cook covered slowly 40 minutes. Makes 4 generous servings.
Melt butter and caramels over medium-low heat, stirring constantly. Add chocolate and marshmallows; stir until melted. Add peanuts and mix well. Pour into buttered 9 x 13 pan. Cool completely and cut.
Preheat oven to 350°. Blend first 2 ingredients, then stir in flour. Chill slightly (about 1 hour), then shape into 2 dozen 1-inch balls. Flatten into ungreased muffin tins. Beat next 5 ingredients until mixed well, then fold in the pecans. Fill to 2/3 full in each muffin cup. Bake 20 minutes.
Cut ends from corn. Do not shuck! Microwave 6 to 8 minutes on High. Test for doneness. May need a minute or 2 more. Remove. Shuck and remove silks. Butter, salt and eat!
Saute hamburger, onion, green pepper, garlic and mushrooms in olive oil. Cook noodles separately in saucepan. Add noodles and rest of ingredients to hamburger mixture. Simmer for 20 to 30 minutes.
Procedure: Wash tomatoes. Remove stems and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into a saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer five minutes after you add all pieces.
Boil potatoes; remove skins and slice into a large bowl. In a medium size bowl, mix the remainder of ingredients. Mix well and pour over potatoes; toss and add chopped parsley. Serve warm or cold. It is best to make ahead of time so all flavors can draw into the potatoes.
Scald tomatoes in hot water and then remove thin skins. Scoop out center pulp and seeds, reserving all. Turn tomatoes upside down to drain.
Place chicken in casserole dish, sprayed with Pam. Cut up onions on top of chicken. Season with onion powder, garlic powder, oregano and a splash of lemon juice. Pour wine over chicken. Cook in 325° oven for 40 minutes and check, could need a little longer.
Stir the milk, sugar and salt until sugar dissolves and mixture boils. Cook slowly, without stirring, until mixture forms soft ball in cold water. Add the peanut butter and vanilla without stirring. Cool until lukewarm. Beat until thick. Pour into buttered pan. Cool. Cut into squares.
Cream all ingredients, except milk and vanilla. Add the milk and vanilla. Pour into pie shells. Bake at 400° for 15 minutes, then for 30 to 40 minutes at 325°.
Mix together well the sugars, shortening and eggs. Add dry ingredients with nuts and divide dough into 2 pieces. Make long rolls; wrap in waxed paper and refrigerate overnight. Slice cookies 1/4-inch thick and bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Pinch cake into small pieces. Prepare pudding according to directions. Layer ingredients in bottom of punch bowl in order listed using 1/2 of each. Repeat. Refrigerate.
Mix above ingredients together in saucepan and bring to a hard boil. Boil until mixture starts to string when poured from a spoon.
Combine dry cake mix, eggs and applesauce; beat well. Pour 1/2 cake batter into greased angel food pan. Mix together the cinnamon and sugar; sprinkle over the batter in the pan. Add balance of cake batter. Bake according to cake mix directions. Serve with whipped cream or Cool Whip.
Season pork chops with salt and pepper. Cover with corn flake crumbs. Dip in combined eggs and milk and again in crumbs. Heat Presto cooker and add shortening; brown chops on both sides. Add water; close cover. Place pressure gauge and cook 12 minutes with pressure up. Let pressure drop at will.
Brown ground chuck and sausage in a pan, then drain. Pour uncooked rice into a long casserole dish. Add ground chuck, sausage and soups, then mix together well. Set oven to 375°. Bake for 1 1/2 hours.
Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with mixer for 2 1/2 minutes. Add salt, milk and vanilla. Stir in pecans, if desired. Pour filling into pie shell. Bake at 350° for 35 to 45 minutes.
Cook broccoli as directed on package. Turn into greased 1 1/2-quart casserole. Melt 1/2 cup butter; blend in flour. Add chicken bouillon. Cook over low heat. Gradually add milk. Cook until thick and pour over broccoli. Heat 2/3 cup cold water and 6 tablespoons butter and pour over stuffing. Bake at 350° for 30 minutes.
Wash first 5 ingredients in cold water. Peel and core the pears. Remove stem and seeds from the peppers. Clean the celery, peel the onion and put them through a food chopper. Then add sugar, salt, vinegar and allspice. Mix and let stand overnight. Pack in preheated jars. Process 20 minutes in hot water bath at simmering temperature.
Preheat oven to 350. In large skillet, add ground beef and onion on medium heat until the ground beef is done. Drain well. Add green chilies and corn. In a medium bowl, add tomato sauce and enchilada sauce mix well. Add the sauce to the meat mixture. Heat through. In a casserole dish, put some tortilla chips on the bottom, some of the meat mixture and some of the cheeses. Repeat the layer. Bake for 20 minutes. Serve with salsa and sour cream. Serves 6.
Brown ground beef, onions and bell pepper together and drain. Brown franks lightly. Fry bacon until crisp. (Crumble.)	Mix remaining	ingredients together. Add ground chuck, onions, peppers and franks. Mix and pour into casserole dish. Top with bacon crumbs. Bake at 400° for 30 to 40 minutes.
Brown meat; drain. Add barbecue sauce, onion and green pepper. Cover and simmer 15 minutes. Remove from heat. Stir in Velveeta. Fill rolls with meat mixture. Wrap in foil. Bake at 300° for 10 minutes.
Butter 13 x 9-inch pan. Put 1/2 of stuffing on bottom. Add beans. Sprinkle 1/2 of almonds. Cover with chicken.
Put all ingredients in Dutch oven. Cover tightly with foil. Place lid over foil. Bake 3 hours in a 300° oven. No peeking.
Mix together first 5 ingredients. Put in 9 x 13-inch pan. (Roll out corn flakes to crush.) Mix corn flakes and melted butter together. Put over top of mixture. Bake, uncovered, at 350° for 35 to 45 minutes.
Mix together: chicken, Veg-all and soups. Pour into a buttered 9x13-inch casserole dish. Dot top with butter. Put separated crescent rolls on top like a crust.
Beat eggs slightly. Stir in sugar, corn syrup, melted margarine and pecans. Pour in a 9-inch shell. Bake at 350° for 35 to 40 minutes. It will	be done when firm and puffy in the middle.
Brown ground beef and onion; drain. Combine all ingredients in a large crock-pot and cook for 8 hours.
Brown meat, onion and green pepper; add tomato sauce and seasoning. In bowl, combine cream cheese, sour cream, cottage cheese and olives (mix in blender or mix well). Line casserole dish with half of cooked noodles. Spread with cheese next. Cover with noodles. Top with meat. Bake at 350° for 45 minutes.
Combine granulated sugar and milk in saucepan and boil to soft ball stage. Add dates and let melt or cook slowly for about 5 minutes. Remove from stove and add butter; beat. Add walnuts and finish beating until stiff. Turn out on wet cloth and roll up like sausage. When cool, shape it so it will be round and let it lay in wet cloth until cold. Then slice and cover both sides with powdered sugar.
Melt chocolate over low heat. Add all ingredients, mixing well! Use angel food bite size cake, apples and any thing!
Brown meat and onion. Stir in remaining ingredients, except Fritos. Simmer about 15 minutes.
Prepare mix according to package directions. Beat eggs with soy sauce, salt and pepper. Stir in cooled rice mixture, bean sprouts and sliced onions. Drop by 1/2 cupfuls on greased griddle. Brown on each side.
Blend mashed sweet potatoes with other ingredients. Bake in 2-quart casserole for about 35 minutes.
Cut squash into 2-inch chunks. Boil squash or microwave until just tender. Place squash in colander and mash as much water as possible from squash. Let drain 10 minutes.
Cream the butter and sugar. Add egg and vanilla. Blend in flour; mix well. Refrigerate 2 hours. Roll out dough on floured and sugared surface. Cut out cookies. Bake at 375° for 6 to 9 minutes. Frost with powdered sugar frosting.
All of the ingredients are per person. Serve on 1 large plate. Let each person break their own bread and add appropriate amount of items per mouthful. Fun to serve. Fun to eat.
Cream Crisco and sugar. Add vanilla and food coloring; mix well. Add eggs and cream well. Sift and measure flour with cocoa. Sift 3 times and add to mixture alternately with buttermilk. Last, fold in soda mixed with vinegar. Bake at 350° for 30 to 35 minutes. Cool.
Mix sugar and pineapple together. Bring to a boil and simmer 10 minutes with a lid on. Take lid off and let stand to cool.
In medium saucepan, cook macaroni to desired doneness as directed on package. Drain and rinse with hot water. Return to saucepan; keep warm. Meanwhile, cook vegetables and sauce pouches as directed in package. Add contents of both pouches and dill weed to macaroni; toss to combine well. Spoon into serving bowl; sprinkle with Parmesan cheese.
Peel onions (better make this a family project since it's such a dull chore) and cover with boiling water. Drain. Then put into ice water to cool and crispen. Cut red and green peppers into strips.
Sift or mix flour, baking powder, salt, sugar and cream of tartar into bowl. Add shortening to flour mixture. Blend together. Pour milk into flour mixture slowly. Add egg. Stir to a stiff dough. Knead 5 times. Roll to a 1/2-inch thickness. Cut with biscuit cutter. Bake at 450° for 10 to 15 minutes.
Preheat oven to 400°. Arrange biscuits in an ungreased 9-inch square or 12 x 8-inch pan. In mixing bowl, combine remaining ingredients. Pour over biscuits. Bake, uncovered, 25 to 30 minutes or until biscuits have risen to the top and are well-browned. Serves 4 to 6. Serve immediately.
Cook broccoli and chicken. Arrange in a 9 x 13-inch pan all of broccoli. Cover with good size pieces of cooked chicken. Combine soup, mayonnaise, lemon juice and curry. Spread sauce over chicken. Sprinkle with grated cheese. Top with bread crumbs. Bake in 350° oven for 30 to 40 minutes.
Boil chicken breasts in lightly salted water until tender. Let chicken cool. Separate meat and cut in medium-size strips. Toss remaining ingredients, except almonds, with chicken meat. Cover and refrigerate until serving time. Garnish with almonds and serve.
Heat milk and butter. Bring these ingredients to the boiling point. Add the sifted flour and salt. Cook and stir the batter until it leaves the sides of the pan and forms a ball. Remove it from the fire. Beat in, one at a time, the eggs. Be careful to beat 1 egg until well blended before adding the next. Place spoonfuls of batter on a cooking sheet. Heap it well in the middle. Allow 2 inches between the puffs. Bake in a hot 375° oven for 20 minutes. Reduce the heat to 350° and bake them 5 minutes longer. Test the puffs by removing one from the oven. If it does not fall, it is thoroughly done. When the puffs are cooled, cut almost in half and fill with whipped cream or Cool Whip. Put chocolate icing on top.
Combine all ingredients. Store in airtight container. Use 2 heaping teaspoonfuls of mix to a cup of hot water.
Double for 3 pies. Bake at 350° for 40 minutes or until golden brown.
Place chicken in flat pyrex baking dish. Mix soup, chestnuts, sour cream and half of poppy seed. Pour over chicken; crumble crackers and spread butter over crackers. Sprinkle the rest of poppy seed. Bake at 350° for 30 minutes.
Scald milk; add sugar, salt and soft yeast. Cool until lukewarm. Add 2 cups flour. Mix in eggs. Beat until smooth. Add remaining flour. Let rise to double in size. Stir down; let rise. Roll out on board. Cut into rolls. Let rise. Bake in hot oven.
In saucepan, stir together pudding mix, milk, sugar, and salt until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into 4 popsicle molds and cool 15 minutes. Insert popsicle sticks and freeze hard. Remove pops from molds. Serve or wrap in plastic and store in freezer.
In a saucepan, add these ingredients. Heat until smooth and melted. Pour over meatballs. Bake at 350° for 30 to 40 minutes.
Combine lemon juice and sugar; stir until sugar dissolves. Cover and chill. Stir in mineral water. Serve over ice. If desired, garnish with lemon slices and cherries.
Dissolve jello	in boiling water. Add can of tomato soup and vinegar. Fill	your favorite ring mold with chopped celery and egg. Pour the jello mixture over them. Set on a pie pan and put in refrigerator to solidify. Unmold.
Brown hamburger and drain. Fry bacon and crumble. Mix everything together. Put in crock-pot on low heat for about 4 hours.
Prepare shells; drain. Mix shells and next 6 ingredients. In small bowl, mix mayonnaise, horseradish and season salt. Add to salad mixture; toss. Cover; chill. Makes 6 to 8 servings.
Melt margarine and peanut butter together. Add powdered sugar and mix well. Then add Rice Krispies and mix well. Shape into round balls. Refrigerate about 30 to 45 minutes. Then put a toothpick in each one and dip into chocolate mixture.
Peel potatoes, then chop and set to the side. Put onions and celery stalks in a pot and boil until tender with a small amount of water. Mix all ingredients together. Put in large bowl and let set overnight in the refrigerator.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all ingredients. Spread in pan. Bake until golden brown, about 25 minutes. Cut into pieces. Makes 4 dozen appetizers.
Put ground meat into large bowl. Add garlic powder, seasoned salt, bread crumbs, dry onion soup mix, egg and onion plus 1/2 cup warm water. Mix well. Mold into 8 to 10 patties. Broil