HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate at least 20 minutes.
Mix ingredients (the same day). Let stand for several hours in the refrigerator. Serve with corn tortilla chips.
Preheat oven to 350°. Lightly butter the baking dish. Mix oats, flour, sugar, salt and cinnamon. Add melted butter to oatmeal mixture and mix with fork until well blended. Mixture will be crumbly. Put sliced apples in buttered baking dish. Spread oatmeal mixture on top of apples. Bake approximately 35 minutes.
Cut the sausage in small pieces. Brown in Dutch oven. Add rest of ingredients. Cover and simmer for 20 minutes.
Brown hamburger meat, onions and celery. Cook noodles and drain. Add all other ingredients to meat mixture and bake for 45 minutes covered at 350°.
In skillet, brown beef in shortening with potatoes and celery, stirring to separate meat. Pour off fat. Add remaining ingredients. Cover and simmer 10 minutes. Stir often.
Heat oven to 400°. Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, baking soda and salt. Stir in. Shape dough into 1-inch balls. Roll in mixture of sugar and cinnamon. Place 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes. These cookies fluff up at first, then flatten out. Makes 6 dozen.
Throw first 5 ingredients into pan and brown in a teaspoon of oil. Put into a 1 1/2-quart dish. Add 6 slices of pimento cheese. Mix next 3 ingredients. Throw over top of cheese. Place 10 biscuits on top of it all. Cook in oven at 425° for 25 minutes or until biscuits are done.
Preheat oven to 350°. In a bowl, mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice and orange peel, shortening and egg to dry ingredients. Mix until well blended. Stir in cranberries and chopped nuts. Turn into a two 9 x 5-inch loaf pans, greased on bottom only. Bake for 55 to 60 minutes, until toothpick inserted in center comes out clean. Cool thoroughly before cutting. Makes two loaves.
Beat 4 minutes, then bake in tube cake pan at 350° for 45 minutes.
Preheat oven to 350°. Beat eggs. Add sugar and salt; mix well. Add milk and vanilla; beat. Sift brown sugar in the bottom of a loaf pan. Gently pour custard over sugar. Place in a shallow baking pan containing hot water. Bake for 1 hour at 350°. Do not cover. Refrigerate overnight. Before serving, run a knife around edge of pan. Turn out onto a small platter.
Cut potatoes in cubes, slice carrots, cover with boiling water, simmer until vegetables are tender; drain. Melt butter in pan. Add onions and green pepper. Saute until onion is tender; blend in flour and add milk. Cook until all blended in. Remove from heat, add pimientos and season with salt and pepper. Stir in cheese until blended
Brown hamburger, onion and green pepper. Drain. Add remaining ingredients. Simmer a while. Serve over hot cornbread.
Peel and wash vegetables. Dry and run through meat grinder or food processor to chop fine. Add other ingredients. Mix and refrigerate. Better if sets overnight.
Mix mayonnaise, Worcestershire sauce, red and green pepper, mustard and salt. Add crabmeat, being careful not to shred. Divide into 4 baking shells. Sprinkle with bread crumbs and dot with butter. Bake at 350° for 15 to 20 minutes.
Mix ingredients together and place in an ungreased shallow baking pan. With wet hands, shape into loaf. Bake 1 hour at 350°. Serves 8 to 10.
Preheat oven to 350°. Steam peppers 5 to 7 minutes. Slice the tops off and scoop	the centers out. Saute the onions and ground beef in the butter until the meat is brown. Add	the rice, eggs and seasonings.	Fill the steamed peppers; stand them in	a buttered baking dish and sprinkle Parmesan cheese on top of each. Bake for 10 minutes or put under the broiler until bubbling. Serves 4.
Mix punch, pineapple juice and ginger ale together. Add sherbet to mixture by scoops when ready to serve.
Break eggs into 1 1/2-quart bowl. Beat lightly. Add pumpkin and remaining ingredients, adding one at a time, mixing well. Pour mixture into pie shell. Place in microwave oven. Cook 18 minutes or until almost set; let stand 30 minutes. Garnish with whipped cream.
Cook spaghetti and drain. Mix mayo, vinegar, mustard, onion and pepper together. Mix other ingredients together and toss. Chill several hours and serve.
Use a 9 x 12-inch or larger pan. Layer turkey on bottom of pan. Sprinkle Mozzarella cheese over turkey. Spread broccoli over cheese. Salt to taste. Add up to 1/2 portion of gravy, not too thick. Make sure gravy is warm. Add hot Mexican Velveeta cheese. Add remaining gravy portion on top of cheese, warm, not too thick. Cover with aluminum foil. Cook at 375° for 25 to 30 minutes or longer if needed to melt cheese.
In 2 to 3-quart casserole, spray with Pam. Layer 1/2 can tomato soup. Top with 1/2 chopped cabbage. Mix rice, meat, onion, garlic, spices and 1 can tomato soup. Layer meat mixture on top of cabbage. Top with remaining cabbage and cover with remaining soup. Bake at 350° until meat is done. Cover dish for juicier cabbage.
Brown pork chops. Place in shallow baking dish. Dissolve bouillon cubes in hot water. Pour over chops. Add rice and salt. Add vegetables; top with pepper and paprika. Cover and bake at 350° for 1 hour or until chops are tender. Serves 4.
Crumble bacon and combine with remaining ingredients, except chili powder. Chill 1/2 hour. Shape into ball on wax paper. Sprinkle with chili powder and cover ball evenly. Wrap and chill thoroughly.
Saute onion in butter (use medium size pot) until tender. Add chicken broth, pepper and rice. Bring to a boil and simmer for 5 minutes. Stir in almonds. Cover pot and reduce heat. Simmer until done, approximately 20 minutes.
Brown pork chops. Mix soup, sour cream, water and parsley. Layer potatoes, onions and sauce mixture in casserole. Top with pork chops. Cover; bake at 375° for 1 hour. Serves 4 to 6.
Place breast halves between sheets of wax paper; pound with mallet. Add salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken on high heat (4 minutes on each side); remove from pan. Add chives or green onions, lime or lemon, brandy or cognac, parsley and mustard to the pan. Cook for 15 minutes, whisking constantly. Whisk in chicken broth; stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately, with noodles or rice.
Mix the apples, sugar and nuts in large mixing bowl; let stand for an hour. Stir often so that the mixture makes its own juice. Combine dry ingredients and add to apples. Add oil, vanilla and eggs. Do not use a mixer. Stir ingredients together by hand. Pour batter into greased and floured 10-inch tube pan. Bake for 1 hour and 15 minutes at 350°.
Mix sugar and oil together. Add eggs; beat well. Sift dry ingredients together. Add carrots and nuts; beat well. Bake in 3 greased and floured cake pans for 25 to 35 minutes at 350°.
In a small pan, roast separately the coriander, cumin, peppercorns, cardamon, cinnamon and cloves. As each one begins to smell fragrant, turn onto a plate to cool. Put all ingredients in a blender and grind to a fine powder. Add nutmeg. Store in airtight container.
Let the cukes, onions and salt stand for 3 hours; do not drain. Add the remaining ingredients. Do not heat; mix well. Put in 1-gallon covered containers. Refrigerate.
Brown the hamburger and onion. Add the rest of the ingredients. Put into a 2-quart casserole and bake 1 hour at 350°. Just before you take it out of the oven, cover with chow mein noodles or a can of onion rings and bake another 10 minutes.
With mixer or blender, beat eggs. Mix flour, sugar and butter. Beat into eggs. Add almond extract. Peel peaches and slice into pie crust until level with top of crust. Pour mixture over peaches and bake in middle of oven 10 minutes at 400°, then 50 minutes at 350° or until firmly set and lightly brown on top.
Mix sugar, flour, cocoa powder and salt together. Add water. Mix thoroughly and cook on low heat until simmering. Increase heat until it comes to a rolling boil. The mixture will thicken when cooled. Serve over hot biscuits.
Peel, seed (squeezing out excess juice) and chop tomatoes. Drain artichokes and reserve marinade. Heat olive oil in large saucepan and saute onions, garlic, basil, oregano, parsley and red pepper flakes over medium heat for 5 minutes. Crush peppercorns and add to onion mixture. Add tomatoes to sauce; season with about 1 teaspoon salt and simmer, uncovered, over medium heat 1 hour. Add reserved artichoke marinade and simmer, stirring often, another 30 minutes. Stir in artichokes and continue to simmer until sauce is thick, about 20 minutes more. Stir in Romano cheese.
Pour rice in casserole dish. Add chopped onion. Pour beef broth over mixture. Slice margarine or butter into small pieces and place on top. Bake at 350° for 45 minutes.
Mix all ingredients together; bake in unbaked pie shell at 350° for 30 to 40 minutes.
Drop by teaspoons on greased cookie sheet. Bake at 375° for 8 minutes. Frost.
Drain oysters,	reserving liquid. Saute onion, green pepper, celery and	garlic	in butter in large skillet until lightly browned. Add okra, tomatoes, broth, oyster liquid and seasoning.	Cover and simmer 30 minutes, stirring occasionally. Add shrimp and cook 5 minutes. Then add oysters and cook 1 minute. Remove bay leaf.	Meanwhile, combine water and 1/2 teaspoon salt and rice. Bring to boil. Cover. Remove from heat; let	stand 5 minutes. To serve, spoon rice into soup bowls; ladle gumbo over rice.
Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour and sugar with a pastry blender until mixture resembles cornmeal. Spoon mixture into 13 x 9 x 2-inch baking pan. Press into pan evenly and firmly, using fingertips. Bake at 350° for 20 to 25 minutes, until lightly browned.
Grease and flour a 9 x 5 x 3-inch loaf pan. Preheat the oven to 350°. Cream together sugar and shortening. Add eggs one at a time, beating well. Sift in flour and soda, alternating with stirring in buttermilk and bananas. Stir in walnuts. Pour into greased and floured pan; bake at 350° for 65 minutes.
Brown ground beef, onions and garlic. Pour off fat. Stir in 2 cups tomato juice, tomato paste, oregano, sugar, salt and pepper. Simmer 20 minutes.
Cook yellow rice according to directions on package. Heat Mexicorn and shredded cheese. Mix cheese soup, corn (drained) and rice together in casserole dish. Heat casserole in oven until cheese melts and it is warm all the way through.
Sift flour, baking powder, soda, cinnamon and salt together. Set aside. Cream shortening; add sugar, pumpkin and egg. Mix well. Add dry ingredients, nuts, raisins and vanilla. Mix until well blended. Drop by teaspoonfuls onto cookie sheet. Bake 10 to 12 minutes in a 350° oven.
Beat eggs; add sugar, butter, milk, vanilla and nutmeg. Add rice and raisins, if desired, and pour into a greased 2-quart casserole. Bake at 350° for 45 minutes.
Shape sausage into 1-inch balls and brown over medium heat in a large, deep skillet. Drain on paper towels. Remove all grease from skillet. Add catsup, brown sugar, soy sauce, lemon juice and water. Simmer, covered, for 10 minutes, stirring occasionally. Add pineapple chunks. Simmer, covered, until heated thoroughly. Serves 6.
Cook ravioli according to package directions. Meanwhile, combine remaining ingredients in a large bowl. Drain ravioli; stir into tomato mixture. Cover and refrigerate for at least 2 hours.
In shallow pan, melt margarine over low heat. Stir in seasoned salt and Worcestershire sauce. Add remaining ingredients. Mix together until all ingredients are well coated. Bake in 250° oven for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Scrub potatoes and coat with cooking spray; bake at 400° for 1 hour or until done. Allow potatoes to cool. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a 1/4-inch shell. (Pulp may be reserved for other uses.) Cut shells into 5 (1/2-inch wide) strips. Place strips skin side down on a baking sheet. Brush with dressing; sprinkle with seasoning blend. Broil 6 inches from heat 5 minutes or until browned. Serve warm. Yield: 20 appetizers (11 calories each).
Cut cheese into 1 inch cubes. Place cheese in large, microwave safe glass bowl. Add 1/3 to 1/2 c. milk. Microwave on medium setting for about 10 minutes (stirring every 2 minutes) until melted. If you need to thin the mixture more, add milk and stir. Finely chop peppers until you have about 3 tablespoons. Add to cheese. Microwave 1 minute, stir well. If you want the cheese dip to be more spicy, add jalapeno juice from the jar 1 Tbsp at a time.
In blender container combine milk, pineapple, extract and, if desired, sugar substitute. Process until smooth. Makes 1 serving.
In a skillet, cook beef over medium heat until no longer pink. Drain. Stir in flour and salt until well blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat. Simmer, uncovered, for 10 minutes. Stir in noodles and sour cream. Heat through (do not boil). Yield: 6 to 8 servings.
Cook together the ground beef, bacon and onion until no longer pink; drain. Stir together the brown sugar, catsup and vinegar and add to the meat mixture. Slightly drain the 4 cans of beans and add to other ingredients. Cover and bake at 350° for 1 hour. Leave, covered, for 1/2 hour before serving.
Mix together. Shape into loaf. Bake 1 large loaf for 1 hour and 15 minutes at 350° or 2 small loaves for 50 minutes at 350°, or bake in a 9 x 13-inch pan.
Cook carrots in small amount of boiling, salted water until tender; drain and mash. Cool. Cream butter and sugar. Add egg and vanilla; beat until fluffy. Stir in mashed carrots. Stir together flour, baking powder and salt; blend into batter. Drop from teaspoon on ungreased cookie sheet. Bake at 375° about 12 minutes. Cool; ice.
Heat oven to 400°. Spray a baking dish with cooking spray. Dip the chicken in the melted margarine. Combine remaining ingredients and coat the chicken with the crumb mixture. Place in a baking dish and bake, uncovered, for 25 to 30 minutes or until tender and golden brown.
Combine lettuce, tomatoes, onions, beans and cheese. Sprinkle heavily all over top with chili powder. Refrigerate overnight or for several hours. At the last minute, add crushed corn chips and salad dressing. Mix.
Spray a large Bundt pan with Pam. Put rolls in pan and sprinkle other ingredients over the top. Let set overnight in uncovered pan. In the morning, bake at 375° for 25 minutes. Invert on large plate. Serves 12. Easy recipe for kids.
Peel and chunk potatoes. Cook with 5 cups water until done. Add cream of broccoli soup and 1 can of milk. Cook on low heat for 10 minutes and serve. Salt and pepper to taste.
Heat crushed pineapple and Jell-O in a microwave-safe bowl. Let cool. Add cottage cheese and Cool Whip. Mix together with a large spoon. Chill until ready to serve.
Preheat oven to 350° (325° glass dish). In 13 x 9-inch dish or pan, melt margarine or butter in oven. Sprinkle crumbs over margarine. Pour condensed milk over crumbs. Top with remaining ingredients in order listed. Press firmly in pan. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
Wash tomatoes and cut into 1/2-inch slices. Roll in mixture of flour, salt and pepper. Fry slowly in oil until browned. Serves 6.
Put all ingredients in a blender and blend for 2 minutes. Pour into a greased 9-inch pie plate. Bake in a preheated 350° oven for 35 to 40 minutes. Serve warm or cold. Refrigerate leftovers. Makes 6 to 8 servings.
Mix 1 small tub of sugar-free Tang (dry) and pudding. Add chunk pineapple in its own juice, including the juice. Drain 2 small cans of mandarin oranges and add. Drain several maraschino cherries and cut in half. Add for color. Refrigerate and let salad set overnight for best taste. Before serving, add 4 to 6 sliced bananas.
Boil can of tomato soup; add cheese and beat until creamy. Cool and add salad dressing, gelatine and remaining ingredients. Refrigerate.
Place rice in 13 x 9-inch pan or casserole dish. Mix together soups and water. Pour over rice. Place chicken on top of rice. Cover with foil or lid. Bake at 350° for 2 1/2 hours.
Drain cherries and pineapple. Heat juices to simmer stage. Pour over Jell-O. Cool and add Coke, chopped cherries, cheese, pineapple and nuts. Mold and refrigerate.
Dissolve two packages of Jello with 2 cups of hot water. Add can of crushed pineapple and can of WHOLE cranberry sauce. Stir and mash with a fork. Add chopped nuts; stir to spread evenly. Pour into a 9 x 13 glass pan or plastic container. Refrigerate to set and chill.
Brown meat. Cook macaroni in water with salt; drain and add 1/2 teaspoon salt, meat and remaining ingredients, except cracker crumbs. Place in casserole and cover with crumbs. Bake at 300° for 30 minutes. Mushrooms may be added if desired. Yields 6 servings.
Saute ground sirloin, onion and garlic in non-stick skillet. Add celery, peas, carrots, 1 can of tomato sauce, salt and worcestershire sauce; simmer 15 minutes. Pour mixture into casserole dish. Arrange eight of the biscuits around the edge of the dish. Sprinkle grated cheese over the top of the biscuits. Pour remaining can of tomato sauce over the biscuits and casserole. Bake in 400 degree oven, uncovered, for 15 minutes or until biscuits are lightly golden.
Bring to boil marshmallows and 7-Up. Dump in cream cheese and Jell-O. Add crushed pineapple, juice and all. Let cool. Then fold in Cool Whip.
Mix milk, lemonade and Cool Whip together in large bowl. Pour into graham pie crust and refrigerate for 3 to 4 hours.
Combine flour, shortening, 2 tablespoons sugar and salt. Mix as for pie crust. Pour egg yolk into cup; add enough milk to make 2/3 cup liquid. Stir the milk mixture into dough. Roll out half the dough; set on a large cookie sheet. Sprinkle cornflakes over dough. Place apples over cornflakes. Mix 1 cup sugar and cinnamon. Sprinkle over apples. (Butter over the top of the apples, optional.) Roll out remaining dough. Place over apples for top crust. Pinch edges together firmly. Beat egg white until stiff; brush over top crust. Bake at 350° for 1 hour. Combine powdered sugar and enough water to make of spreading consistency; spread evenly over hot pastry. Yields 24 servings.
Mix apples and 1 cup of sugar. Set aside. Mix remaining ingredients. Combine with apples. Bake at 325° for 50 minutes.
In a skillet, brown beef; drain. Stir in the soup, spaghetti and vegetables. Pour into ungreased 11 x 7 x 2-inch baking dish. Bake uncovered at 350° for 30 minutes or until heated through. If desired, sprinkle with cheese and let stand until melted. Serve. Yields 4 to 6 servings.
Blend all ingredients, except brown sugar and nuts, in a large mixing bowl. Beat 4 minutes at medium speed with an electric mixer. Pour batter into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly pressed or pulls away from the side of pan. Cool in pan 15 minutes.
Cook macaroni in salted, boiling water until tender. Drain well. Brown the ground beef and onion together. Drain. Add milk, catsup, cheese and soup with the beef and macaroni. Mix well. Salt and pepper to taste. Pour into a greased casserole dish. Top with the bread crumbs. Sprinkle additional cheese over top. Bake at 350° until bubbling hot and golden brown.
In large stockpot, bring water, split peas, carrots, mushrooms, ham, garlic and bouillon cubes to boil. Reduce to simmer for 1 hour or until peas are tender. Add spices to taste.
Chop vegetables into bite size pieces. Place all ingredients in heavy skillet and cook slow. You may want to boil potatoes a little before adding to the stew.
Butter bottom of 8-inch square pan. Lay 10 sheets of phyllo in pan, brushing each sheet with melted butter. Mix nuts with sugar and spices, sprinkle 1/2 over phyllo. Drizzle with melted butter. Lay on another 10 sheets of phyllo, brushing each with butter. Sprinkle with other half of nut mixture, add remaining phyllo, cut without cutting through bottom layer in diamond-shaped pieces. Bake in preheated oven (350°) for 1 hour. Finish cutting. Allow to cool. Pour warm Lemon Honey Syrup over. Makes about 20.
Saute garlic in olive oil on low heat. Add all ingredients; bring to a bubble and then reduce heat to simmer for 1 hour. Add hot Italian sausage for added flavor.
Cream butter, sugar, eggs and vanilla together. Mix in flour, salt and baking powder. Add milk. Grease and flour tube pan. Bake at 350° for 1 hour and 15 minutes.
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9 x 5 x 3-inch or several small loaf pans). Spread corners and sides slightly higher than center. Bake in moderate oven, 350°, about 1 hour (time varies with smaller pans) until crust is golden brown and toothpick comes out clean. Remove from pan. Cool. Store overnight for easy slicing.
Generously grease a 15 x 10 x 1-inch baking pan. Set aside. In a small mixing bowl, stir together flour and baking powder. In a large mixing bowl, beat butter with mixer on medium speed for 30 seconds. Add sugars, beating until fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Stir in zucchini, coconut and nuts. Spread evenly in pan. Bake at 350° for 30 minutes.
Mix all together (except pecans). Form into ball. Chill 1 hour, then roll in pecans.
Hard boil eggs. Cool eggs in cold water for 10 minutes. Peel eggs and cut lengthwise. With egg yolks, add salad dressing, mustard and salt. Mix well until creamy. Fill egg whites with mixture.
Scrub potatoes very good and slice into 8 wedges. Cover with boiling water and cook until tender. Remove from water and place onto a shallow baking sheet. Spray potatoes with Pam. Sprinkle seasoning over potatoes, use the amount that is suitable for your families' taste. Turn oven on broil, place potatoes in oven until slightly brown. Serve hot. Makes about 4 servings.
Butter a 2-quart casserole. Grate potatoes or cut in chunks. In a pan over low heat, combine butter and cheese, stirring until cheese melts. Remove from heat and stir in salt, pepper, sour cream and onions. Pour over potatoes. Stir lightly and turn into prepared casserole. Dot with butter and bake at 350° for 30 minutes.
Mix all dry ingredients. Add liquids and beat well. Grease and flour four 1 pound coffee cans or 2 loaf pans. Pour coffee cans half full of batter and bake at 350°, about 50 minutes. Let cool and remove from cans.
Cream sugars and shortening, then add eggs. Beat well. Add soda and cream of tartar. Sift together with flour. Then add salt and vanilla. From a tablespoon of dough form a ball and place on cookie sheet. Press with fork. Bake in 400° oven until the cookies are brown. Makes about 70 cookies.
Combine the cheese, soup, onion, pepper and butter. Salt and pepper to taste. Add potatoes to the mixture. Pour into a greased 9 x 13-inch pan. Bake at 350° for about an hour or until casserole is browned.
Cream together butter and sugar. Add egg yolk; beat well. Sift flour and cinnamon together. Gradually add to creamed mixture and stir well. Spread dough in a jelly roll pan, 12 x 15-inches. Beat egg white slightly. Brush over top. Smooth with fingertips. Sprinkle nuts over top. Bake at 300° for 40 minutes.
Stir together in a one gallon jar (glass). Stir every day. Keep lid on or cover loosely.
Mix first 4 ingredients and next 5 ingredients and add all together. Bake in well-greased muffin pan (12) in 350° oven for 30 minutes or until browned and done.
Brown beef and onion. Drain. Add salt and soup. Cover bottom of dish with 1/2 of the Tater Tots. Add all of the meat mixture. Cover with remaining Tater Tots. Bake at 350° for 45 minutes. Add cheese on top. Melt.
Mix stuffing mix, soups, broth and butter together. Put half of mixture into prepared casserole dish. Cover with chicken and pour remaining mixture on top. Bake at 350 degrees for 45 minutes.