HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir the sugar, water and cornstarch all together; boil for 3 minutes until clear. Add the jello to the mixture while hot. Add coloring to make desired color; let cool. Pour the strawberries into the cooled mixture. Let stand until set. Stir and pour into baked pie shell. Top with Cool Whip.
Mix all ingredients with hands. After mixing, refrigerate until firm. Shape into a ball and roll in chopped pecans. Wrap loosely in foil. Refrigerate.
Place one piece of dried beef under each chicken breast. Wrap with a piece of bacon. Place chicken in baking dish. Salt and pepper to taste. Put on a small amount of sour cream. Pour cream of mushroom soup over chicken. Bake at 350° for 45 minutes.
Put chicken in large pot; pour in about 3 quarts of water. Cook about 45 minutes until chicken is done. Remove chicken; set aside. Mix meal and flour in large glass. Finish filling glass with water; stir well. Pour this into boiling chicken broth. Cook until this thickens slightly. Remove from heat. Put chicken back in pot or pick chicken off the bone, then stir in pot of stew. Serve with cornbread.
Mix flour, butter and pecans; press into a pan. Bake until lightly browned. Beat cream cheese, Cool Whip (1 cup) and sugar and spread over crust. Prepare pudding mix and layer over cream cheese mix. Then spread Cool Whip over the top. Sprinkle pecans on top. Chill and serve.
Mix all of the dry ingredients in a large bowl. In a saucepan, combine honey, oil, vanilla and orange rind. Heat until warmed. Pour the honey mixture over dry ingredients in bowl. Stir until coated. Pour this mixture into broiler pan or large jelly roll pan. Bake at 350° for 10 to 15 minutes, until golden brown. Cool; stir in raisins. Store in covered jar. Eat plain or with milk.
Combine all ingredients in a heavy-duty zip top plastic bag. Push air out of bag and seal. Knead bag with hands until mixture is blended and of spreading consistency. Serve with bagel chips. Yields 2 1/4 cups.
Mix the cheese, margarine, crab and garlic. Spread on the English muffin halves; freeze. When ready to use, cut each half into 1/8; bake on a cookie sheet at 350° for 25 minutes.
Squeeze lemons into a small bowl. Set aside. Pull off tough outer leaves from artichokes and discard. Trim bottoms and tops. Slice lengthwise and pull out the fuzzy choke, if any. Slice artichokes crosswise as thinly as possible and immediately place in lemon juice to prevent browning. Slice mushrooms. Remove artichokes from lemon juice with a slotted spoon. Combine with mushrooms and dress with olive oil, salt and pepper. Toss with half of the Parmesan and arrange on 4 salad plates. Garnish with remaining cheese and serve.
Set cans in pan deep enough to be over cans, 1 to 2-inches. Pour very hot water over cans and bring to a boil.	As water boils out pour hot water in and keep cans covered with water at all times. Boil 3 hours. Be very careful. Set aside and cool at least 2 hours. When opening cans be very careful, only puncture at first. Stand back, it may spurt out!
Brown beef with onion and garlic in a large skillet; pour off excess fat. Add salt, oregano, basil, pepper, tomato paste and water. Simmer, uncovered, for 30 minutes; meanwhile, cook noodles according to package directions. Drain.
Mix together butter, peanut butter and sugars with electric mixer. Add egg and continue to mix. Stir in flour, baking soda and salt. Form dough into 1-inch balls. Roll in sugar. Place on cookie sheet and bake at 375° for 5 to 6 minutes. Press a Hershey's Kiss in each cookie. Return to oven for 5 to 6 more minutes. Cool.
Combine gravy, tomatoes and chili powder in pot. Bring to a boil, then stir in beans and chilies. Cover and simmer 15 minutes. Stir occasionally. Top with a combination of sour cream, green onions and cheese.
Melt margarine in pan. Mix together remaining ingredients (except fruit). Pour into 8x8 pan. Top with fruit.
Mix cake mix as directed on box. Mix coconut, Pet milk and sugar; if needed, add 1 to 2 cups additional milk. Cook on medium to low heat until not watery. Add sugar to taste. Stir occasionally while cooking to prevent sticking. Pour just enough batter in round cake pan to cover pan, then bake until brown at 350°. Recipe will make 6 to 8 layers. Watch closely because it will cook within 5 to 8 minutes. Punch holes in layers to allow juice to soak in. Top with cooked coconut while still hot.
Cook potatoes after peeling just until fork can go in. Cool and shred. Combine cheese and butter; heat until melted. Blend in sour cream. Add onion, salt and pepper. Add potatoes. Put in a 9 x 13-inch Pyrex pan (greased). Can be frozen for later use or bake at 350° for 30 minutes.
Bring chicken broth to simmering point and add salt. Peel potatoes and cut into eighths. Add potatoes, onion and leeks to broth. Cover and simmer for 20 minutes. Mash potatoes into the broth, using a potato masher to form smaller pieces of potato. Add chervil, parsley and whipping cream. Simmer 5 more minutes; add butter and serve hot.
Mix with 5 or 6 cups flour to make fairly stiff dough; cover and refrigerate. Pinch off dough and make into rolls. Let rise and bake at 425° for about 12 minutes or until brown. Roll dough will keep nicely in refrigerator for 4 or 5 days.
Drain pineapple well, reserving 2 tablespoons juice. Combine softened cream cheese, vanilla and 2 tablespoons juice, mixing well. Stir in 1/4 cup pineapple and 1/2 cup pie filling. Gradually add sugar to cream cheese. Add Cool Whip and pour into crust. Top with remaining pineapple around top and edges. Pour remaining pie filling in center of pie. Chill overnight. (You may put layer of bananas on bottom of crust first, then add filling.)
Wash and pat dry vegetables. Prepare (cut) and rinse; pat dry. Dip veggies into beaten egg. In medium box combine butter, garlic, Parmesan cheese and potato flakes. Roll dipped veggies in potato mixture. Turn to coat all sides. Place 1 inch apart onto ungreased cookie sheets. Bake at 400° for 15 to 20 minutes or until lightly golden and crisp. Serve immediately.
Mix ingredients as listed. Bake in Bundt pan (Teflon lined) at 350° for 1 hour, or until golden brown.
Grind tomatoes, using coarse blade. Put in bag or colander and let stand and drain overnight. The next day, grind together remaining ingredients, except flour, vinegar and water. Add drained tomato mixture and enough vinegar to cover and bring to a boil.
Cream oleo and sugar until light and fluffy. Beat in eggs and bananas well. Sift together the dry ingredients and add alternately to banana mixture with sour cream. Stir to blend. Add nuts. Grease and flour bottom of 9 x 5 x 3-inch loaf pan or 2 smaller pans and bake at 350° for about 60 to 75 minutes, less time for smaller pans. Remove from pans and cool. Wrap in plastic or foil to store. Bread is better if allowed to stand, covered, overnight before cutting. Can be frozen, then thawed for unexpected guests. Tastes great spread with softened cream cheese.
Melt butter in saucepan and add flour. Gradually add milk and cook until sauce is thick. Add small amounts of sauce to beaten egg until egg is temperature of sauce. Combine with remaining sauce. Mix squash and cheese into sauce until well bended while stirring over low heat. Pour into buttered 1-quart casserole dish. Dot with pats of butter. Bake at 350° for 30 minutes or until golden brown. Serves 4 and freezes well.
Mix and pour into an unbaked pie shell. Bake 30 minutes in a 375° oven.
In a stew pot, begin to saute onion and garlic in oil. Add celery, carrots, eggplant, potatoes and sweet potato.
Place chicken pieces in 9 x 13-inch pan. Salt to taste. Mix remaining ingredients and pour over chicken. Cover with foil and cook at 350° for 1 1/2 hours. Serve with rice.
Cook butter, brown sugar, syrup and salt in microwave for 4 minutes. After you've stirred well, add baking soda and vanilla. Mix well and pour immediately over popcorn in a large paper bag. Shake this, then cook in microwave for 1 minute and 35 seconds. Shake again; cook another 1 minute and 20 seconds. Shake, pour into cake pan to cool and then break apart.
Cut peppers in half lengthwise. Remove seeds, blanch in boiling water for 3 minutes. Drain. Brown turkey, onions and oregano. Stir in rice, Parmesan, eggs and 1/2 cup tomato sauce. Stuff in peppers. Arrange in 9 x 13-inch baking dish. Top with remaining tomato sauce. Microwave 12 minutes. Rearrange peppers once during cooking. Serves 4.
Cook beans, carrots and celery until done. Add cream of chicken soup, can of broth, 2 tablespoons parsley and black pepper. Cook in crock-pot until ready to serve.
Dip chicken in mixture of water and vinegar. Grill about 6 inches from heat, turning frequently, about 50 minutes.
In a bowl, combine flour, baking soda and spices. In a second bowl or food processor, cream the butter, sugar, orange rind and egg. Combine the dry ingredients with the creamed mixture. Lightly mix in the persimmon pulp. Drop the batter by the tablespoonful on a greased cookie sheet. Sprinkle with anise seed and bake for 15 to 20 minutes at 350°. Yields approximately 3 dozen cookies.
Pour boiling water over rolled oats. Let stand 20 minutes. Mix together sugars, shortening and eggs. Sift flour, cinnamon and baking soda. Mix alternately with rolled oats and add to mixture. Bake in 9 x 12-inch greased and floured pan at 350° for 40 minutes.
Mix cake mix as directed; add sour cream, sugar and vanilla. Bake in 3 layers or oblong pan. Bake at 350° for 30 minutes.
Mix all of the ingredients together except the nuts and cherries. Decorate the mixture with the nuts and cherries.
Sift flour, baking powder and salt. Melt shortening. Mix with sugar; add beaten eggs and applesauce. Add applesauce mixture to dry ingredients; add nuts. Bake in greased muffin pans at 375° for 20 to 25 minutes.
Mix corn, flour, sugar, salt and pepper. Beat eggs together with milk and melted butter. Add to corn mixture. Mix well. Pour into well-greased baking dish. Bake 1 hour at 350°.
Mix all ingredients together well. Chill. Keeps indefinitely in covered container in refrigerator. Great served with raw veggies (broccoli and cauliflower florets, carrot and zucchini sticks, sliced mushrooms, radishes, cherry tomatoes, etc.).
Blend cream and cream cheese. Add lemon juice, Worcestershire sauce, onion, salt and pepper. Beat until creamy. Fold in crab meat. Bake at 350° for 20 minutes, covered. Uncover for 10 minutes or until done. Serve with corn chips.
Mix until crumbly. Press in 9 x 13-inch pan. Bake at 350° 15 minutes; cool.
Pour cereal into very large bowl. Combine chocolate chips, peanut butter and margarine in 1-quart bowl and microwave on High for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.
In a deep pot, saute the oil, garlic, onion for 2-3 minutes. Add in broth and bring to a boil. Add sliced potatoes, cook for 20 minutes and stir occasionally. Potatoes will begin to break up and thicken the soup. Stir in spinach in bunches, when one bunch wilts add another bunch. Add nutmeg, salt, and pepper to taste. Stir in the tomatoes and heat through for 2-3 minutes. Remove from heat to large serving bowl and add in grated cheese. Serves 4.
Prepare cake mix according to package directions. Stir in 1 cup chocolate chip morsels. Spread batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until wooden pick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
Brown hamburger meat and drain. Add other ingredients and simmer. Serve on hamburger buns.
Halve breast; wrap 1/2 slice of bacon around each half. Cover bottom of 9 x 13-inch baking pan with chipped beef. Arrange chicken on top. Blend soup and sour cream and pour over chicken. Sprinkle with paprika. (May refrigerate at this point, if desired.) Bake, uncovered, at 275° for 3 hours.
Heat oven to 350°. Melt butter in 13 x 9 pan in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices and cherries over top, press gently. Add enough water to pineapple juice to measure 1 1/4 cups. Make cake batter as directed on package, except use pineapple juice mixture instead of water. Pour batter over pineapple and cherries. Bake 42-47 minutes or until toothpick inserted comes out clean. After cooked, immediately turn pan upside down on a heatproof serving plate. Serve warm or cool.
Put basil in the blender, add everything else. Blend until all is very finely chopped. Now add and mix in the cheese. Use 1/2 cup per round of spaghetti. You can also freeze it covered with 3/4-inch of olive oil.
Mix all together. This is good for chicken or beef. One hour or so for chicken and 2 to 4 hours for beef.
Heat margarine in milk over low heat until margarine melts and mixture just begins to simmer. Remove from heat. Stir in dry frosting mix. Heat over low heat, stirring constantly with rubber scraper, until smooth and glossy, 1 to 2 minutes. Stir in nuts, if desired, and either pour into aluminum foil lined loaf pan or drop by spoonfuls onto wax paper. If necessary, reheat mixture slightly.
Take jello and add boiling water, cold water, marshmallows, pineapple (not juice) and bananas. Put in an 8 x 12-inch Pyrex dish and set firm, several hours or overnight. Take juice from pineapple and add water to make 1 cup. Cook juice with sugar, flour and butter. Add beaten egg. Cook until thickened. Let cool. Pour over jello and let get firm in refrigerator.
Put chicken in shallow, oblong glass baking dish. Top each with a slice of cheese. Mix soup and wine (or water) together and pour over chicken. Partly crush the stuffing mix and scatter over the chicken. Drizzle with butter. Bake, uncovered, at 350° for 55 to 60 minutes.
Mix all ingredients together, except vanilla. Cook slow until it forms a firm ball. Beat until it has a creamy look. Add vanilla. Drop onto greased cookie sheet.
Wash and dry mushrooms after removing stems. Cook onion in a small amount of butter or oil until transparent. Set aside.
Peel, core and slice apples into greased 9 x 13-inch pan. Sprinkle with cinnamon and nutmeg. In a bowl, combine flour and sugar and cut butter in with a pastry blender. Mixture will be dry and crumbly. Spread flour mixture evenly over apples and pat down gently. Bake at 375° for about 45 minutes. Serve warm with vanilla ice cream.
Wash chicken and be sure chicken is plucked good. Peel potatoes and quarter up. Place potatoes around chicken. Pour soup over chicken and add water. Sprinkle pepper over top. Place a lid on. Pop in the oven. Bake in 425° oven for 1 hour or until chicken gets golden brown all over.
Cook noodles according to package directions; drain. Combine noodles and next 6 ingredients. Spoon into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Bake at 400° for 20 minutes. Remove from oven; top with Mozzarella cheese slices. Bake for 5 minutes or until lightly browned.
Heat oven to 325°. Blend soy sauce with flour in a 2 1/2 to 3-quart Dutch oven. Add beef to soy sauce mixture and toss to coat meat. Add carrots, onions, celery, garlic, pepper, marjoram, thyme and wine to meat. Stir gently to mix. Cover tightly and bake 1 hour. Add mushrooms; stir gently, cover and bake 1 1/2 to 2 hours longer or until meat and vegetables are tender. Serve with rice, noodles, hot biscuits or potatoes, if desired. Serves 6 to 8.
Using equal parts of apricots and walnuts, run through food grinder. Shape into balls. Roll in coconut. Makes 25.
Combine all ingredients in a saucepan. Simmer gently for 12 to 15 minutes. I normally double this recipe. This will keep in the refrigerator for months.
Put fruit and juice in 9 x 13-inch pan. Sprinkle cake mix over top. Cut oleo into thin slices and lay evenly on top. Bake at 350° for 30 to 40 minutes. Serve with whipped cream.
Knead ingredients together. Form into ball. Roll in chopped pecans. Top with cherry.
Take dinner rolls and slice them in half. Mix next 5 of the ingredients together and brush on the rolls. Then put on ham and Swiss cheese. Place in the oven at 350° for 10 minutes or microwave until the cheese is melted 1 1/2 to 2 minutes. These are great to make ahead of time, freeze and then take out and cook.
Combine all the vegetables. Heat to boiling all remaining ingredients. Pour hot sauce over vegetables. Keeps well.
Preheat oven to 350°. Sift flour, sugar, baking powder and salt together in mixing bowl. Add shortening, milk and vanilla. Beat 1 1/2 minutes on low speed. Add egg whites and beat 1 1/2 minutes. Pour into a 9x9x2 inch pan, well greased and lightly floured on the bottom. Prepare the Dandy topping. Combine 1/4 c. flour and brown sugar. Cut in 1/4 c. butter until mixture resembles coarse crumbs. Stir in 1/2 c. flaked coconut and 1 1/2 tsp. lemon juice. Sprinkle Dandy topping over batter and bake at 350° for 30 to 35 minutes.
Mix pecans and coconut together and sprinkle on bottom of buttered cake pan. Mix German chocolate cake mix as directed on box. Pour on top of pecan and coconut mixture. Mix together butter, cream cheese and powdered sugar and drop by heaping tablespoonfuls on cake mix. Bake at 350° for 50 to 60 minutes.
Saute garlic and onion. Place sliced zucchini in pan. Cover 20 minutes. Cover with Jack cheese and then cover for 3 minutes. Serve immediately.
Layer in skillet the ingredients. Add a little water. Cover and simmer on low to medium heat for 30 to 40 minutes. Cook hot peppers separately and for those who like hot peppers, stir them in at the table.
Mix first 5 ingredients together. Mix next 3 ingredients together to make dressing. Pour over salad and let set for at least 2 to 3 hours before serving.
Combine cake mix, pudding, orange juice, water, eggs and oil in large mixing bowl. Blend to moisten, then beat 2 minutes with electric beater. Pour about 3/4 of batter into well-greased and floured Bundt pan or 10-inch tube pan. Add chocolate syrup to remaining batter. Mix well; pour over batter in pan. Bake at 350° about 1 hour or until done (test with cake tester). Cool in pan on wire rack for 10 minutes. Remove from pan, cool and sprinkle with confectioners sugar.
Cook frozen vegetables and pasta as directed on package until vegetables are crisp-tender. In large bowl, combine vegetables and pasta, salami, bell pepper and zucchini. Drizzle with olive oil and vinegar; toss gently. Cover; refrigerate 1 to 2 hours or until chilled.
Cream shortening and sugar. Add eggs, then flavorings. Sift dry ingredients and add to mixture, mixing well. Drop onto greased cookie sheet and bake in 350° oven for 8 to 10 minutes. Sprinkle with sugar before baking. Makes 8 dozen.
Mix sugar, flour and salt. Add cream; mix well. Add butter and vanilla. Mix well and pour in crust. Sprinkle with cinnamon. Bake 10 minutes at 425°, then 45 minutes at 325°.
Heat oven to 350°. In a 3-quart casserole, combine meat, both soups, and water. Mix well. Cover and bake for 3 hours. I sometimes put this mixture in the slow cooker for 6 hours.
Mix the ingredients. Pour in Pyrex baking dish. Cover with miniature marshmallows. Brown in 325° oven.
Pour into a greased 9 x 13-inch pan and bake at 350° for 30 to 35 minutes or until done. Do not overcook! Bon appetit.
In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips and peanut butter cups. Drop by tablespoonfuls onto ungreased (or sprayed with Pam) cookie sheets. Bake for 8 to 10 minutes at 350°. Let cool for 1 or 2 minutes on sheet before removing. Makes about 4 dozen cookies.
Crush yeast and sugar together; add warm water. Add 1/4 of the total amount of the flour to the yeast mixture. Cover and leave in a warm place to set (about 1 hour).
Fry diced bacon; pour off most of the fat. Add diced onion, then flour. Mix sugar, vinegar and water in bowl and add to bacon pan. Bring to a boil. Have this on sliced potatoes for at least 1 hour before serving. Serves 10 to 15 people.
Drain partially the fruit cocktail. Do not drain pineapple. Add all fruit. Add box of instant pudding; mix well. Chill for 1 hour.
Drain yams. Combine yams, pineapple, molasses and brown sugar. Blend thoroughly until yams and mixture are completely mashed. Put in casserole dish and cook for 1 hour at 350° or until potatoes are completely heated. Remove from oven and put marshmallows on top. Return to oven and broil for 1 minute until marshmallows are golden brown.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 the flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover with aluminum foil. Refrigerate dough at least 2 hours (may be kept 3 days). To use, cut up off amount needed and shape as desired. Basis for cinnamon/nut/brown sugar tea ring or peanut braid bread or orange rolls or cinnamon crumb coffee cake.
Blend cream cheese, milk and lemon juice until smooth. Divide mixture and pour into each pie shell. Divide pie filling and pour over cheese mixture. Cover with Cool Whip (light). Refrigerate several hours or overnight preferably.
Cream together eggs, sugar and margarine. Add baking powder and pineapple. Mix in cracker crumbs and pecans. Bake at 300° for 1 1/4 hours in tube pan.
Put milk in large mixing bowl. Add the pudding mix and topping into the mixture, until it is well blended. Place a layer of vanilla wafers on the bottom of large deep dish.
Preheat oven at 375°. Place dry ingredients in bowl. Mix peanut butter, oil, egg, water and vanilla together, then add to dry ingredients. Mix well. Roll in balls and place on cookie sheet. Flatten with fork. Bake 10 to 12 minutes, until brown.
Brown meat and drain. Add onion and celery. Cook to crisp-tender. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt and Worcestershire sauce. Cover and cook until potatoes are tender. Stir in green beans. Heat and serve.
Place cheese on bread. Toast in oven until cheese melts, about 2 minutes. Sprinkle with sugar.
Cook noodles and drain. Place in a greased 9 x 13-inch casserole dish. Stir together cream cheese, sour cream and onion. Spread on noodles. Brown beef; add pepper, sugar and tomato sauce. Simmer 5 minutes. Spoon beef mixture on top of noodles and cream cheese layers. Bake 20 minutes at 350° if the mixture is freshly assembled. One hour if mixture has been refrigerated. Makes 9 to 12 servings.
Grate cheese. Heat milk and melt butter; then beat it into the grated cheese with other ingredients. Turn cheese mixture into a bowl and cover with foil. Store in refrigerator.
Preheat oven to 350°. Cut squash in 1/4-inch slices. Cook in boiling water until tender. Drain. Saute carrots and onions in 1/2 of margarine. Remove from heat and stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in squash and place in greased casserole. Melt remaining margarine and coat remaining stuffing cubes. Spread on top of casserole. Bake uncovered 30 to 40 minutes.
In mixing bowl cream softened butter, sugar and egg. Stir in dry ingredients; add to creamed mixture. (Batter will be very thick.) Stir in apples, nuts and vanilla. Spread into a greased 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. Serve warm or cold with whipped cream or ice cream. Yields 9 servings.
Melt butter or margarine in heavy saucepan. Combine cocoa, sugar and eggs and add the butter, stirring all. Stir in flour and beat mixture. Add nuts and coconut and stir. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. While still hot, spread Marshmallow Creme over cake. Frost cooled cake with frosting.
Cook spinach according to package directions, omitting salt. Place on paper towels and squeeze until barely moist. Set aside. Combine cheese and flour. Set aside. Combine eggs, milk, salt, pepper and nutmeg. Stir in spinach and cheese until well blended. Pour mixture into a 9-inch deep dish pie plate coated with cooking spray. Bake at 350° for 55 to 60 minutes or until set. Let stand 5 to 10 minutes before serving. Serves 8.