HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour milk in deep small bowl. Put bowl and beaters in freezer until ice crystals form on the edge. Dissolve jello in boiling water. Cool to room temperature. Combine crumbs, 2 tablespoons sugar, cinnamon and margarine. Press 3/4 of mixture in 9 x 13-inch pan firmly. Set aside. Beat chilled milk on high speed until it's real fluffy. In another bowl beat cheese and 1/2 cup sugar until creamy. In cheese and sugar mixture, blend in jello, vanilla and food coloring. Lastly, pour milk in mixture. Beat for 2 minutes at high speed. Pour into pan with crumbs and top with remaining crumbs. Chill for at least 3 hours.
Grease 13 x 9-inch (3-quart) baking dish. Using doughnut cutter, cut ring from each slice of bread; set aside. Tear remaining bread scraps into pieces; place in greased baking dish. Place cheese slices over bread. Layer chicken, onion, broccoli and pimento over cheese. Place bread rings on top. In medium bowl, combine eggs, milk, salt and mustard; blend well. Pour egg mixture evenly over casserole; sprinkle with paprika. Cover; refrigerate overnight. Heat oven to 325°. Uncover baking dish; bake at 325° for 55 to 65 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 12 servings.
Combine all ingredients. Press onto bottom and 2-inches up sides of a 9-inch spring-form pan. Bake in a preheated 375° oven for 10 minutes. Cool on rack while preparing filling.
Grease pan. Grease brown paper. Bake at 350° for 1 1/2 hours.
Dissolve gelatin in boiling water. Add cold water and pour in bowl. Chill until firm. Cut bananas in half, brush them with lemon juice and arrange them in banana split dish. Put gelatin on bananas and top with Cool Whip, nuts and cherries.
Fix cake mix as directed and bake in 13 x 9-inch pan. Right out of oven, poke holes in cake with end of wooden spoon. Pour milk	and topping into holes. Wait for cake to cool, then spread Cool Whip over top of cake.	Sprinkle candy on top.
Mix all ingredients together in a large pan. (Mix until well coated.) Place in a 9 x 12-inch cake pan. Bake at 350° for 1 hour or until done and a little brown on top.
Grease quiche pan and put the thawed dough on the bottom (the leftovers you can use for the top). Spread the breadcrumbs, artichoke (cut in pieces) and half of the amount of cheese in the pan. Put in a bowl the cream, eggs, cheese, pepper and salt; stir and pour in the pan. If you have leftover dough you can make a figure out of it (with a cookie cutter) and decorate the pie. Put in a 200° C (400°F.) oven for about 40 minutes.
In large skillet, brown in hot oil until golden on both sides. Yields 4 servings.
In a 9 x 13 x 2-inch ungreased pan, layer pineapple evenly. Next, put pie filling on top of pineapple. Put dry cake mix on top of these and smooth until flat. Pour chopped nuts on top, then margarine or butter cut in pieces. Bake 1 hour at 300°.
Combine all ingredients, except bacon, in a large, shallow baking dish. Mix well. Place bacon strips on top. Bake, covered, at 350° for 1 hour. Bake, uncovered, 15 minutes longer.
Bring the first 6 ingredients to a boil and cool. When cool, add rest of the ingredients. Mix and store in refrigerator for 12 hours. Serves 10.
Heat oven to 325°. Stir flour, sugar and cocoa in a bowl to mix. Cut in butter with pastry blender until coarse crumbs form. Put crumbs on middle of ungreased cookie sheet. Press into an even round, 8-inches in diameter. Lightly score with a blunt knife in 12 wedges. Bake 25 to 30 minutes, until shortbread looks dry. Remove sheet to wire rack. Cut wedges all the way through. Cool and dust with confectioners sugar before removing from sheet.
Cream peanut butter until it is smooth. Add 1 tablespoon of milk; mix well. Add raisins; mix well. Break up graham cracker and mix with other ingredients. Add other tablespoon milk; add sweetener and vanilla; mix well. Form into ball or make into bar shaped piece.
Stir refried beans and sour cream together. Spread a spoonful of bean mixture across the center of a tortilla. Sprinkle ground beef and cheese over bean mixture. Fold tortilla to make an enchilada and place in a 9 x 13 inch baking dish. Repeat with remaining tortillas. Spread the enchilada sauce over the tortillas, covering completely. Bake at 350° for 20 to 25 minutes.
Put hash browns in bottom of casserole dish. Mix soups, sour cream and 1/2 of cheese together. Spoon over hash browns. Put rest of cheese on top, then crush Ritz crackers and put on top. Put butter on top of crackers. Bake 1 hour at 375°.
Beat eggs with electric mixer to blend. Add oil, sugar and vanilla and continue beating until foamy. With a spoon, stir in zucchini and drained pineapple. Sift together flour, soda, salt, baking powder, cinnamon and nutmeg. Add raisins and chopped nuts. Stir carefully into first mixture until well blended. Grease and flour two 5 x 9-inch loaf pans and divide batter between them. Bake in 350° oven 1 hour or until toothpick comes out clean. Cool in pans 15 minutes and turn onto racks to cool.
In large bowl, blend cake mix with pudding, water, eggs, and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 8-inch cake pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in the center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
Combine flour, sugar, egg, shortening and water; beat until smooth. Spread in a deep dish pie plate. Mix remaining ingredients together and spoon carefully in prepared pie plate. Do not mix. Bake in preheated 425° oven until crust is golden brown.
Preheat oven to 350°. Beat cake mix, 1 package pudding mix, Egg Beaters, water and oil in large bowl with electric mixer on low speed 1 minute or until blended. Beat on medium speed 4 minutes. Stir in 1 1/3 cups of the coconut. Pour into two greased and floured 9-inch round cake pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool completely on wire racks.
Place rhubarb in unbaked pie shell. Mix remaining ingredients and pour over rhubarb.
Beat eggs, sugar and flour together. Then add evaporated milk and homogenized milk. Cook over low heat until thick and smooth. Add vanilla. Pour over vanilla wafers and sliced bananas.
Put the spices in a cheesecloth bag. Drop bag of spices into cider mixture. Slowly bring to boil. Simmer, covered, about 20 minutes. Serve hot.
Preheat oven	to 350°. Mash potatoes again until smooth. Add milk, salt, pepper, butter and onion;	beat until fluffy. Stir in the cheese and add beaten egg yolks. Beat the egg whites until they stand in soft peaks and carefully fold into potato mixture. Turn into an ungreased 1 1/2 quart casserole and bake for 1 hour, until well-puffed and firm in center. Serve at once. Serves 9.
Slice apples and place in greased baking dish. Mix sugar and cinnamon. Sprinkle over apples. Crumble biscuits, combine with brown sugar and cracker crumbs. Spread evenly over apples. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake 10 minutes longer.
In medium-size glass bowl, combine cauliflower, tomatoes, pepper slices and olives. In screw-top jar with tight-fitting lid, combine oil, vinegar, mustard, garlic, salt, basil and ground pepper. Cover tightly and shake until well combined. Pour over vegetables, cover tightly, and refrigerate overnight.
Prepare lime jello and pour in a 13 x 9 x 2-inch pan. Chill until firm. Dissolve lemon jello in boiling water. Blend in cream cheese. Add remaining ingredients, except cherry jello. When cool, pour mixture on top of lime jello and chill until firm. Mix cherry jello and pour on top. Chill until firm. Keep refrigerated.
Boil and debone chicken. Place chicken chunks in bottom of casserole dish. In a bowl, mix together soup and Ro-Tel tomatoes. Add spices to mixture. Sprinkle garlic and chili powder on top of chicken and sprinkle a few tortilla chips on top of chicken. Pour soup mixture on chips. Add Velveeta and bake at 350° for 15 to 20 minutes. Remove from oven and add remaining chips to cover cheese. Bake an additional 15 minutes until chips darken.
Combine pineapple and coconut in mixing bowl, add the eggs and sugar and mix well. Sift the flour, measure and then sift again with the salt and baking soda. Add this to the first mixture. Mix until well blended. Pour into 3 greased 5x9 loaf pans. Bake in a moderately slow oven, 325° for one hour. Remove and turn out onto wire racks to cool. Delicious sliced thin and spread with cream cheese!
In large bowl, with electric mixer at medium speed, beat margarine, sugar, honey, egg and vanilla until thoroughly blended. Blend in flour, baking powder, baking soda and salt. Cover. Chill at least 2 hours.
Cook potatoes in salted water; mash. Add margarine, sour cream and cream cheese. Put in baking dish sprayed with Pam. Add shredded Cheddar cheese. Bake at 350° until brown and cheese melts, 20 to 25 minutes.
Cream butter, cream cheese and sugar. Add eggs, one at a time, mixing well after each one. Sift cocoa with flour. Add slowly to egg mixture. Add vanilla and nuts. Pour into a greased tube pan and bake at 350° for 1 1/2 hours.
Brown ground beef; drain. Add sauce and water. Simmer 10 minutes. Mix cheeses, parsley flakes and eggs in separate bowl. Do not cook noodles. Place a layer of sauce mix in baking dish, then a layer of dry noodles, then layer of cheese mixture. Continue to layer in this manner. Bake at 350° for 1 hour.
Mix altogether and then chill for about an hour in refrigerator. Then roll in balls and bake in a 400° oven for 10 minutes. Roll in powdered sugar.
Mix flour, salt, cinnamon, baking soda and baking powder; set aside. Mix sugar, oil, eggs and pumpkin; then add dry ingredients. Mix in walnuts. Bake at 350° about 1 hour or until a toothpick comes out clean.
Cook sausage and drain. Mix flour, sugar, baking powder and mayonnaise. Stir sausage and cheese into flour mixture. Make a well and add buttermilk all at once, using fork to stir to moisten. Turn out on floured surface. Knead and pat dough out 3/4-inch thick. Cut and bake on a cookie sheet at 400° for 12 to 15 minutes. Cool.
Cream together shortening, eggs, sugar, pumpkin and vanilla. Add to flour, salt, soda, baking powder and cinnamon. Fold in dates and nuts. Drop on a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Place onions in bottom of greased baking dish. Place hamburger on top of onions. Cover with tomato soup. Place creamed potatoes on top. Bake in oven at 325° for 1 hour.
Squeeze juice from orange halves over strawberries. Toss strawberries and orange juice; divide into dessert dishes. Sprinkle with brown sugar. Makes 4 servings.
Mix together in large container. Store with lid on. For one cup, put 4 tablespoons of mixture in cup, fill with hot water and stir. Makes 25 cups.
Mix all ingredients. Freeze in gallon size freezer bags. Allow to thaw for 1 to 2 hours before serving. Break into pieces. This makes one punch bowl full.
Cook potatoes for 5 minutes or until tender. While potatoes cook, mix all ingredients together. Drain potatoes; mix well with all other ingredients.
Mix graham cracker crumbs, sugar and butter. Press in a 9 x 13 pan. Mix sour cream and milk with a mixer. Add in pudding mix until dissolved and then fold in Cool Whip. Spread half of mixture over crust. Slice 3 bananas on top and then put the other half of jello mixture on top. Grate pecans over top for garnish. You could also garnish with berries or shaved chocolate. Refrigerate 1 hour before serving.
Toss, then dress with Italian dressing. Marinate for at least 2 hours (best overnight).
Mix lettuce, celery, green pepper, onion and peas. Mix together mayonnaise and sugar. Spread over salad. Cut up and fry bacon until crisp and sprinkle over top. Sprinkle shredded Cheddar cheese over top. Refrigerate several hours or overnight.
Cook squash and onion in small amount of water. Mash. Beat eggs. Sift dry ingredients. Add eggs to squash mixture. Add dry ingredients. Mix.	Drop from spoon into hot oil or onto griddle with shallow oil. Cook until done.
Grease a 9 x 13-inch glass baking dish. Place chicken in dish. Grate frozen margarine or butter over the chicken. Add the two cans of cream of chicken soup over the chicken and sprinkle the shredded Cheddar cheese. Sprinkle dressing over the casserole. Pour bourbon over dressing. Bake for 45 minutes at 350°. Serve with vegetables or rice.
Brown ground beef in Dutch oven pan. Add celery, onion, cabbage and green pepper; stir in rice. Add remaining ingredients: tomato paste, water, salt and pepper. Heat to boiling. Cover; reduce heat to simmer for 25 minutes.
Heat oil in large saucepan. Cook chicken until no longer pink, remove with slotted spoon. Cover and keep warm. Add onions to oil remaining in pan. Cook 2 to 3 minutes. Stir in broth, green chilies, cumin, cilantro, oregano and red pepper. Reduce heat, and simmer for 30 to 45 minutes uncovered. Stir in chicken and kidney beans, simmer on low for 15 to 20 minutes. Garnish with Monterey Jack cheese. Also good with rice or cornbread.
Brown hamburg lightly. In greased 1 1/2 or 2-quart casserole, put layer of hamburg, layer of onion, layer of zucchini and layer of tomatoes. Sprinkle lightly with oregano. Repeat layers again. Sprinkle grated cheese on top. Bake at 350° for 1 hour.
Mix cheese, chicken and green onions together. In separate bowl, mix chicken soup, sour cream and green chilies together. Layer in casserole, starting with soup mix, tortillas, meat mix, etc. Bake at 350° for 1/2 hour. Serve with Spanish rice.
Thaw potatoes slightly. Mix potatoes, onion, soup and sour cream together and put into a pan. Pour melted butter and crumbled potato chips on top. Bake in a 9 x 13-inch pan for 1 hour at 350°.
Mix cherry pie filling and Eagle Brand milk in a large bowl. Add drained pineapple, mandarin oranges, miniature marshmallows, coconut and nuts. Fold in Cool Whip. Serve fluffy on lettuce leaf or can be frozen and cut in squares.
Soak meat in vinegar and water to cover spices a week. Drain well, saving liquid. Brown meat in fat in heavy kettle. Add salt and 1 1/2 cups of reserved liquid. Cover and simmer slowly for 2 1/2 hours.
Cook spinach and drain well. Mix with sour cream, mayonnaise, bacon bits and package of dressing. Heat tortillas (per package instructions). Roll spinach mixture in tortillas sushi-style. Refrigerate overnight. Cut into 1-inch pieces. Keep refrigerated until serving time.
Dust chicken in flour. Fry in oil until golden. Set aside. (Keep warm.)
Heat oven to 450°. Press bread dough onto bottom and 1 inch up sides of 13 x 9-inch baking pan that has been sprayed with Pam. Bake 10 minutes. Remove from oven. Top with Mozzarella cheese.
Beat all ingredients together; knead with hands. Shape into eggs and let set 1 hour. Coat with coating chocolate.
Sift flour with sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and shortening. Beat with rotary or electric beater until just smooth. Pour into greased 9 x 9 x 2-inch pan or 10-inch iron skillet. Bake at 425° for 20 to 25 minutes.
Mix until well blended. Store in refrigerator in covered jar. Makes 1 cup.
Beat together egg yolks, powdered sugar and melted butter. Add Cool Whip. Crush the candy bars; save 1/2 for the top. Break angel food cake into pieces and line bottom of a 9 x 13-inch cake pan. Pour mixture on top of cake; sprinkle with remaining candy.
Beat cream cheese and vanilla in small bowl until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate; beat until smooth. Gradually add powdered sugar, beating until well blended and smooth. Makes about 1 cup.
Drain beans; empty into bowl. Add onions and garlic. Combine all other ingredients and mix thoroughly. Pour over beans; stir to coat. Chill at least 12 hours, 24 hours is better.
Mix dates, soda and water; let stand. Mix well butter, sugar, egg and vanilla. Add flour and nuts. Add date mixture and pour into well-greased or wax paper and greased loaf pan. Bake 30 to 40 minutes at 350°. Serve with Cool Whip or whipped cream.
Mix flour, salt and pepper. Cover meat in flour mixture. Heat oil in a large skillet. Brown flour covered meat in hot oil. Remove meat from pan. Drain grease. Return meat to pan. Add onions and carrots. Cover bottom of pan with water. Reduce heat and simmer until meat is tender and carrots are done; adding water as needed. Add a small amount of flour mixture to thicken for gravy if needed.
Mix well. Bake at 350° for 1 1/4 hours. Makes 1 loaf.
Mix all ingredients while broccoli cooks according to directions on package. Drain broccoli. Place in buttered 2-quart casserole dish. Pour mixture over top. Crumble buttered Ritz crackers or stuffing over top. Bake at 350° for 30 to 40 minutes.
Stir milk and egg together in a large bowl. Add bread crumbs and let stand several minutes to soften. Add remaining ingredients and stir with a fork to combine well. Shape into a loaf in a 9 x 5-inch microwave-safe dish. Place in microwave on Medium-high for 8 to 10 minutes. Turn dish and microwave for 11 minutes or until internal temperature reaches 150°. Let stand 5 minutes and serve.
Saute onions, celery and bell pepper in margarine until golden brown on low heat. Add crabmeat, soup, green onions and parsley. Cook 15 to 20 minutes. Season to taste with red pepper, garlic salt and seasoned salt. Remove from heat. Add bread crumbs. Pour into buttered 3 quart oblong baking dish. Bake, uncovered, for 40 minutes at 350°.
Boil and season chicken as desired. Save broth. Remove chicken from bone. Layer the chips, chicken and cheeses in casserole dish. Combine the picante sauce and chicken broth and add to halfway up side of casserole dish. Bake at 350° until cheeses turn brown.
Mix ingredients. Drop from teaspoon onto well-greased cookie sheet. Bake at 350° for 8 minutes. Cool slightly and remove to rack. Makes 8 dozen.
Mix tomato sauce, paste and stewed tomatoes in saucepan. Heat on medium; bring to a boil. Reduce to simmer. Add spices. Brown ground beef. Add to sauce. Simmer 1/2 hours on low heat. Serve over cooked spaghetti noodles. For less spicy, reduce spices. Serves 3 to 4.
Drain tomatoes and corn, reserve liquid. Add water to this and make 6 cups. Place liquid and vegetables in a large saucepan and cook on stove, bringing mixture to a boil. Add margarine, spices, rice and bacon; bring back to a boil, stirring occasionally. Cover and remove from the heat. Let stand 7 to 10 minutes.
Combine dry ingredients; mixing well, gradually add milk. Melt stick of margarine in casserole dish in oven. Pour milk mixture over top of melted margarine. Do not stir. Pour can of peaches over top. Do not stir. Bake in 350 degree oven for about 45 minutes to 1 hour.
Mix cream cheese until soft and smooth. Add sugar, vanilla and pecans. In the microwave, melt the white chocolate (can buy in bags that look like flat chips) and add to the mixture. Work fast. Pour mixture into a greased 9 x 13-inch pan and keep in refrigerator until ready to cut and serve.
Bring the sugar and Karo to a boil; remove from heat and add peanut butter. Mix until smooth. Add Rice Krispies. Press into a 9 x 13-inch pan. Melt the chips in a double boiler. Spread on pressed mixture. Let cool at room temperature and cut.
Preheat oven to 375°. Sieve flour, baking powder and soda in a bowl. Add wheat germ and bran, sugar and salt and mix all together. Crumb in margarine or butter. Make a well in the center of bowl and pour in buttermilk (and beaten egg); mix well, until mixture is one large piece of dough. Sometimes extra buttermilk may be needed. Turn onto greased tin. Press down until required shape is obtained. Make a cross on dough with a knife and brush top with a little milk. Bake for 45 minutes. Test with a skewer.
Prepare Rice-A-Roni as directed on package, cool. Mix mayonnaise, curry and oil from artichokes. Add artichokes and mushrooms. Toss lightly and refrigerate. Better when made a day ahead.
Mix all together in 9 by 13 pan. Bake at 250° for 15-20 min. Stir a couple of times.
Blend butter, sugar, peanut butter and vanilla. Roll into balls and cool in refrigerator. Melt paraffin and chocolate chips in a double boiler. Dip balls in chocolate and allow to cool.
Crust: Combine oats, brown sugar and 1/2 cup flour. Work with a fork or knife and cut margarine into oat mixture. Reserve 2/3 cup crumb mixture for topping. Pat crumb mixture in a 9 x 9 x 2-inch pan. Bake at 350° for 12 to 15 minutes.
Soak dates, boiling water and soda. Let cool. Cream shortening, sugar and eggs. Add first mixture cooled. Sift remaining ingredients and add. Bake at 350° for 40 minutes in 9 x 13-inch pan.
Cut off top of bread, reserving the top. Scoop out inside of bread, leaving shell 1/2 to 1-inch thick. In bowl, combine Cheddar cheese, cream cheese, sour cream, green onions, chilies, ham and Worcestershire sauce; mix well. This can be done ahead of time and when ready to bake, fill bread shell with mixture and cover the top. Bake at 350° for 1 hour. Remove bread and serve with tortilla chips and bread chunks from inside and bread top.
In a saucepan, melt chocolate and butter over low heat, stirring constantly until all of the chocolate is melted. Remove from heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconut; stir half into the batter. Pour into a greased 9-inch square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350° for 25 minutes or until golden brown. Cool. Makes about 2 dozen.
Preheat oven to 375°. Grease and flour a 9 x 5 x 3-inch pan. Empty blueberries into a strainer and wash. In medium bowl, combine all ingredients, except berries. Mix well. Gently fold in berries. Spread batter in pan. Bake at 375° for 30 to 35 minutes or until done. Cool 10 minutes. Remove from pan.
Thaw strawberries; slice bananas. Peel and slice kiwi. Drain cherries, pineapple and oranges. Mix all ingredients into peach pie filling. Refrigerate for 1 hour before serving for best taste. Serves 6. Keeps well.
Preheat oven to 400°. Spread 2/3 cup of the spaghetti sauce over bottom of 9 x 13 baker. Chop onion. In 2-quart bowl, combine onion, ground beef, oats, 1/3 cup of sauce, egg, garlic, Italian seasoning and salt; mix gently. Using a small scoop, shape meat mixture into balls. Place in 9 x 13 baker. Bake 10 minutes. Pour remaining sauce over meatballs. Continue baking 20 minutes. Place 24 meatballs and half of the sauce from baker in covered container; refrigerate for later use in spaghetti. Use remaining 24 in sub sandwich.
Mix first 3 ingredients together until well blended. Stir in remaining ingredients. Refrigerate until serving.
Cook meat until done. Add 1 1/2 cups water, taco seasoning and Ranch mix. Combine all ingredients and cook until hot.
Blend together ice cream and milk. Add cookie and blend until coarsely crushed. Serves 2.
Prepare stuffing per directions in microwave. Make in oven safe casserole. In medium saucepan, heat soup with 1/2 can of water over medium-high heat until smooth. Add chicken and 1/2 can onions to soup. Allow to cook until edges of chicken turn white. Spread broccoli pieces over stuffing. Cover broccoli and stuffing with soup/chicken mixture. Cover and bake at 375° for 35 to 45 minutes. Uncover and spread remainder of onion. Return to oven and allow onions to brown.
Mix ingredients for filling in order given. Pour into pie shell. Bake at 350° for 1 hour or until set.
Mix all ingredients together except lemon-lime drink. Freeze this in shallow pan. When ready to serve, break frozen mixture up into chunks and add 2 bottles of lemon-lime drink. Mixture will smooth out as the drink blends with it. Makes 30 cups.
Cut steak in strips. Mix flour, salt and pepper in a bag; shake steaks. Put in crock-pot. Pour the remaining flour mixture on top. Add all other ingredients. Cover and turn crock-pot to high for 1 hour. Reduce to low and cook for 9 to 10 hours. Serves 4 to 6.