HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine jello with 1 cup water. Add pineapple and juice and oranges and juice. Put on stove; bring to a boil. Remove from stove. Put in Pyrex dish; immediately cover with the marshmallows. Let cool overnight in refrigerator. Mix Cool Whip with cream cheese; spread on top of jello mixture. Sprinkle shredded cheese on top.
Mix all ingredients except cheese, place in a greased pan and bake at 350 degrees until brown. Remove and add cheese. Put back into oven until cheese melts.
Cream butter and sugar. Add eggs one at a time. Roll nuts and dates in 1/2 c. flour. Sift soda and rest of flour. Alternate flour and buttermilk. Stir in nuts, dates, orange slices, coconut and orange peel. Bake in tube pan at 250° 2 1/2 to 3 hours or until done.
Mix all ingredients, except potato chips in greased, 2-quart baking dish. Cover and refrigerate up to 24 hours.
Mix first four ingredients. Add next four ingredients. Mix all ingredients well, then add diced apples. Makes a stiff batter. May add nuts if desired. Bake at 350° in 9 x 12-inch pan for 30 or 40 minutes.
Combine first four ingredients in a saucepan; cook over medium heat, stirring constantly, until bouillon granules dissolve. Set barbecue sauce aside. Combine lean ground beef and next 5 ingredients, stirring until thoroughly blended. Shape mixture into 6 loaves; place loaves in a lightly greased 11 x 7 x 1-1/2 inch baking dish. Spoon barbecue sauce over loaves. Bake at 350 degrees for 45 minutes. Serve immediately. Yield: 6 servings.
Mix all ingredients together and chill well before serving. This is very good served with Cool Whip or a plain pound cake or both.
Mix in order given. Pour mixture into greased and lightly floured pan. Bake at 350° for 40 minutes.
Put into bowl as given but don't mix until all ingredients are added. Bake at 375° for 20 minutes.
Combine in large bowl; mix well. Put in lightly buttered casserole. Sprinkle crushed potato chips on top. Bake at 350° for 30 minutes or until it bubbles through.
Wash spareribs in salt water. Pat dry, cut spareribs into medium sized pieces. Place ribs into a large pan. Add seasonings and other ingredients. Cover ribs, put into oven and bake at 375° for 1 hour and 45 minutes.
Mix and bake at 325° in an oblong pan for 25 to 30 minutes.
In saucepan, combine apple and lemon juices, orange pieces and cinnamon sticks. Bring to boil. Reduce heat and simmer, uncovered, 10 minutes. Cool and remove cinnamon. Arrange fruit in bowl. Pour cooled syrup over fruit and chill.
Cream sugars and butter. Add melted chocolate. Beat yolks. Add water and vanilla and blend. Gradually add yolk mixture to chocolate mixture. Beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff, but not dry. Fold into batter.
Mix soups and milk. Stir in rice. Pour into greased baking dish. Place raw chicken pieces on top. Brush with butter. Sprinkle with salt and pepper. Bake 2 hours at 325°.
Combine cheese and powdered sugar and spread in bottom of baked pie shell. Cover with topping mixed with chopped pecans. Heat raspberries with cornstarch until thickened. Cool completely, then add to top of pie.
Combine wine, margarine, sugar and salt in small saucepan. Cook over low heat until margarine is melted and mixture is very warm. Cool slightly. Combine yeast and 1 1/2 cups flour in large mixer bowl. Add wine mixture and eggs. Beat at medium speed for 2 minutes. Add cheese and remaining 1 1/2 cups flour gradually, beating constantly to form soft dough. Knead on floured surface for 8 to 10 minutes or until smooth and elastic. Place in greased bowl, turning to coat surface. Let rise, covered, in warm place for 1 1/2 hours or until doubled in bulk.
Mix ingredients and bake 25 minutes at 350°. Top with remaining 1/2 can French fried onion rings last 5 minutes of baking.
Preheat oven to 350°. In a very large bowl or pan, mix together all the ingredients in the order given. Mix well after the addition of each ingredient. Drop by large tablespoonfuls or an ice cream scoop and flatten. Place 6 to 8 on a cookie sheet. Bake 12 minutes. Do not overbake! Remove from sheet and cool thoroughly.
Cook Tater Tots for 1 minute and 30 seconds. Place 1/2 slice of cheese on the ham. Spread with sour cream. Roll up three Tater Tots inside each roll. Cook 4 rolls for 2 1/2 minutes.
In 13 x 9-inch dish melt margarine; add crumbs and sugar and press to form a crust. In a large bowl mix milk, sour cream and lemon juice. Spread over crust. Open pie filling and spread over white mixture. Bake at 350° for 30 minutes. Cool then refrigerate.
Add juice from lemons to Eagle Brand milk. Fold in cherries, Cool Whip and pecans.
Heat oven to	400°. Grease 10-inch pie plate. Rinse broccoli under water to thaw; drain thoroughly. Mix broccoli, 2 cups of cheese, chicken and onion in pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth, using blender or hand beater. Pour over broccoli mixture in plate. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cup of	cheese	and bake until cheese is melted (2 to 5	minutes). Remove from oven and cool for 5 minutes. Serve with a crisp salad and rolls.
Chop tomatoes, onions and cilantro. Cut peppers down the middle and remove seeds. Chop and mix all together. One tablespoon dry cilantro may be used instead of fresh. Serve with tortilla chips or any kind of corn chip.
Heat sugar and pineapple in pan until hot. Add to jello mixed accordingly to package directions. Let set until slightly thick. Add cheese and whipping cream.
Brown hamburger and onion. Spread refried beans in 9 x 13-inch pan. Spread drained hamburger on top of beans. Sprinkle chilies over bean-burger mixture. Spread cheese (can combine both cheeses if wanted) over top. Sprinkle taco sauce over top. Bake at 400° for 20 to 25 minutes, until hot and bubbly. Serve immediately. Serve with tortilla chips.
Leave jello mix as powder. Mix Cool Whip and orange jello powder together. Add drained mandarin oranges and cottage cheese. Mix well. Pineapple can be substituted for oranges.
Mix last 8 ingredients and pour over carrots, onions and bell peppers. Cover and let marinate 12 hours in refrigerator. Drain and serve.
Butter bread on both sides. Cut each piece into 3 pieces. Cover bottom of a 9 x 13-inch pan. Crumble sausage and 1/2 cup cheese over bread. Mix eggs, milk and salt; pour into pan. Top with cheese. Bake at 350° for 45 to 60 minutes.
Add chocolate cake mix with pudding (or any flavor). Add eggs and Cool Whip. Mix well. Drop by spoonfuls into powdered sugar. Roll to cover. Nuts can be added. Grease cookie sheet. Bake 8 to 10 minutes at 350°.
Saute onions and peppers. Brown sausage and hamburger. Add peas and tomatoes. Simmer. Add 2 tablespoons chili powder.
Saute onion, green pepper and sausage slices. Mix rest of ingredients in casserole. Add sauteed mixture and bake at 400° for 35 to 40 minutes.
Put the first 7 ingredients in colander and drain. Mix the remaining ingredients. Pour over vegetables. Let stand for at least 24 hours. Drain and serve.
Combine all ingredients together except ground beef; mix well. Add ground beef. Mix lightly but thoroughly. Press into loaf. Place in pan. Bake 1 hour at 350°. Ten minutes before done cooking, add ketchup to top. Let stand 15 minutes before slicing.
Put oatmeal in 1 cup water and let set awhile to make moist. Mix all ingredients together and pour into loaf pans. Bake at about 325° (according to your oven since ovens vary) for about 1 hour. Makes 2 loaves.
Grease and flour loaf pan. Mix dry ingredients, add pumpkin, water and oil. Mix well. Bake at 350° for 1 hour.
Rinse chicken. Combine chicken, parsley, bay leaf, celery leaves, onion, seasoned salt, herb seasoning and water to cover in saucepan. Simmer for 30 minutes or until chicken is tender; drain, reserving chicken stock. Cool chicken. Cut into bite-sized pieces. Combine chicken, soup, sour cream, soup mix, Minute rice, pimentos, olives, mushrooms and reserved chicken stock in bowl; mix well. Pour into an 8 x 13-inch casserole. Bake at 350° for 45 to 60 minutes. Do not cook until dry. Garnish with parsley. Yield: 8 servings.
Brown ground meat; add Ro-Tel. Simmer until juice has evaporated. Use hard or soft corn tortillas. Add lettuce, tomato and cheese.
Beat egg yolks until thick and lemon colored. Beat in 3/4 cup sugar slowly; continue beating until sugar is dissolved. Add milk and sherry; chill. Beat egg whites until stiff. Beat in remaining sugar. Add sherry mixture and spoon vanilla ice milk on top. Sprinkle with nutmeg. Makes about 15 servings.
In large saucepan, combine water, broth, onion, barley, garlic, salt and pepper. Bring to a boil; reduce heat. Cover, simmer 40 minutes, stirring occasionally. Add broccoli and carrots; continue simmering 15 to 20 minutes or until barley and vegetables are tender. Combine 1/2 cup milk and flour, mixing until well blended. Gradually stir into soup with remaining milk and cheese. Continue cooking over medium heat about 5 minutes or until thickened, stirring occasionally. Additional water or milk may be added to desired consistency.
Saute onions, peppers and celery in margarine. Combine remaining ingredients. Bake in a greased casserole at 350° for 30 minutes. May be prepared the day before serving. Allow more time for heating. Serves 10 to 12.
Soak beans for 8 hours; simmer with bay leaves until tender, drain and rinse. Stir all ingredients together except corn; stir in corn 1 hour prior to serving.
In a small mixer bowl, beat margarine and sugar until blended. Beat in egg, milk and vanilla. Stir in carrot. In another bowl combine flour, baking powder, cinnamon, salt and nutmeg. Add to carrot mixture and stir until blended. Spray an 8 x 8-inch baking pan with nonstick spray coating. Pour batter evenly into pan.
Sift flour and measure. Sift again with soda, salt and granulated	sugar into mixing bowl. Add brown sugar, shortening, 1/2 cup buttermilk, vanilla, eggs and peanut butter. Beat for 2	minutes at medium speed with electric mixer. Combine chocolate and boiling water. Stir until it is a smooth mixture. Add remaining milk to the chocolate mixture and	beat one minute longer. Turn batter into 2 greased and floured 9-inch layer pans. Bake in a moderate (350°) oven for about 25 minutes or until	it tests done.	Let stand for 5 minutes before removing from pan.	Makes 2 layers.
Cut the corn from the cob by making 2 cuts per grain, then scrape the cob. You will obtain a consistency of cream-style corn. Heat slightly, a frying pan with oil. Mix water and corn; place mixture in frying pan. Add cornmeal, sugar, salt and pepper. Stir to mix well. Cook over medium heat, stirring regularly, to prevent sticking. Cook until corn is tender. Add more water if necessary.
Combine first 6 ingredients in a large bowl. Add buttermilk, egg and bacon drippings. Stir until dry ingredients are moistened. Spoon batter into a preheated, greased iron skillet and bake at 400° for 20 to 30 minutes.
Heat oven to 350°. Grease and flour two (9 x 1 1/2-inch) round pans or a 13 x 9 x 2-inch rectangular pan. In large bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, coffee, buttermilk, oil and vanilla and beat well for at least 2 minutes. (The batter will be thin.) Pour batter into pan(s) and bake 30 to 40 minutes or until a wooden pick comes out clean when inserted in center of cake. Cool for 10 minutes, then remove the cake from the pan. Cool completely and frost. Makes 10 to 12 servings.
Stir together oats, brown sugar, milk, butter, eggs, baking powder, salt and vanilla. Spread into a greased 13 x 9 inch baking dish. Bake uncovered at 350° for 30 minutes or until edges are golden. Immediately spoon into individual serving bowls and pour milk over. Will serve 6.
Place grated potatoes on paper towel and squeeze out moisture. Place potatoes in a mixing bowl. Add onion, flour, milk, egg and salt. Mix well. Melt Crisco in a 10-inch skillet. Put 2 tablespoons of mixture for each pancake. Flatten with spatula. Cook each pancake 5 minutes on each side. Garnish with applesauce or sour cream.
Soften cream cheese. Stir in other ingredients. Mix thoroughly. Good with crackers, vegetables or rye bread.
Sift dry ingredients into a bowl; make a well in the center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Gently stir in blueberries. Fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes.
Blend margarine, cheese, flour, salt and pepper. Add Rice Krispies. Roll into balls the size of marbles. Place on greased pan and press flat with a fork. Bake at 325° for 8 to 10 minutes until light brown.
Boil kolbasi as directed. In casserole dish add ketchup, Worcestershire sauce, vinegar, brown sugar, pepper and water. Stir, then add green pepper, pineapple, sliced onion and kolbasi sliced in chunks. Bake at 350° for 1 hour.
Simmer ducks in salt water 2 1/2 hours. Remove breast from bone; cut off legs and thighs. Remove skin.
Brown sausage; layer the following in buttered casserole: potatoes, seasoning to taste, onions, corn and top with sausage. Mix soup and 1 can of water; pour over this. Cover and bake 1 1/2 hours at 350°.
Dissolve gelatin and salt in boiling water. Add cold water and vinegar; chill until slightly thickened. Spoon half of gelatin into 5-cup ring mold and chill until set, but not firm, about 10 minutes. Blend sour cream into remaining gelatin, then fold in celery and nuts. Spoon over clear layer in mold. Chill until firm, about 4 hours. Unmold and fill center of mold with diced fresh fruits. Garnish with crisp salad greens.
Beat egg whites until stiff. Fold into rest of mixture. Add fish; deep fry pieces.
Cook onions, broccoli and celery soup together. Add butter; mix well with other ingredients, except French fried onions. Bake in buttered dish for 30 minutes at 350°. Add French fried onions on top of casserole; bake 5 minutes longer.
Combine all ingredients except fish in large skillet. Cook tomato mixture over high heat, stirring constantly, 5 to 7 minutes or until sauce is thickened. Reduce heat. Add fillets. Spoon some sauce on top of each fillet. Cook 10 to 12 minutes longer or until fish flakes easily when tested with fork.
Cook peas according to package directions. Meanwhile, combine soup, sour cream and milk in a 1 1/2-quart casserole. Carefully stir in noodles, peas, ham and mushrooms; cover. Bake in preheated 350° oven for 35 to 40 minutes, or until hot. Serves 4 or 6.
Cut the top fourth off the loaf of bread. Carefully hollow out top and bottom of loaf, leaving a 1/2-inch shell (save removed bread for another use). Fill shell with meat salad. Replace bread top. In a bowl, combine cream cheese and food coloring; spread over top and sides of loaf. Place olives at one end for caterpillar's eyes. Arrange pimento strips to form a mouth. Cut 1 pepper ring into two 3-inch pieces and insert above eyes for antennae. Cut each remaining pepper ring in one place and place over loaf a few inches apart, trimming ends if necessary. Sprinkle carrots next to the rings. Serve immediately. Makes 6 servings.
Cut melon in half, remove seeds and scoop out flesh with a melon-baller. Place melon balls in a bowl.
Mix all ingredients except lemon juice. Beat well. Then add lemon juice. (Taste, add more if you like.) Add mixture into pie shells. Cool in refrigerator. Then serve.
Peel and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in a bowl. Spread bean dip on a shallow serving platter. Top with seasoned avocado mixture. Layer with sour cream and taco mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled with chips. Makes 16 appetizer servings.
Combine first 4 ingredients. Crumble margarine into flour mixture. Beat eggs, milk and vanilla. Add to flour mixture. Put dough into 9 x 13-inch cake pan, saving some of mixture for top. Put cherry pie filling on dough. Put remainder of dough dropped into spots on top of filling. Bake at 350° for 45 minutes.
Combine blueberries and concentrated apple juice. Cook until bubbly. Mix 4 tablespoons juice with cornstarch and return to blueberry-apple juice mixture. Continue cooking until thickened. Add almond and cinnamon. Pour over sliced bananas into pie shell. Top with whipped cream, sweetened with Equal if desired.
Cook zucchini in boiling water 5 minutes. Drain and rinse in cold water to cool. Cut in half and scoop out center, leaving 3/4 inch thick shell. Place shells in shallow baking pan. Heat oven to 400°.
Line pan with potato chips. Layer onions, cheese and soup-water mixture alternately. Top with bread crumbs. Bake at 350° for 30 to 40 minutes.
Brown the hamburger with onion and green pepper; drain. Put 1/2 of this mixture in casserole. Make a layer of Tater Tots, then add rest of hamburger mixture and top off with rest of Tater Tots. Mix the soup with the 1/2 cup of milk. Pour over all. Bake at 350° for about 45 minutes.
Add broth from turkey until moist. Add about 1 quart of water. Pepper to taste. Put in greased pan and bake at 350° until done.
Place cooked rice in buttered dish. Place Spam and cheese on top of rice. Put pieces of butter or margarine on top. Place in oven at 350°. Cook until Spam is tender and cheese is melted.
Heat oven to 375°. Cook ground beef in large skillet over medium heat for 4 to 6 minutes or until no longer pink. Pour off drippings. Add spaghetti sauce and tomatoes with liquid to skillet, stirring to combine; set aside.
Cream the first 4 ingredients together. Beat the eggs until fluffy, then combine the flour, cocoa, baking powder and baking soda with eggs. Add yogurt. Stir in walnuts. Pour into greased and floured 9 x 3 x 5-inch loaf pan. Bake at 350° for 65 to 75 minutes or until golden brown. Frost with chocolate frosting.
Mix all ingredients well. Pour into a shallow baking dish. Cover entire top with teaspoon of butter (about 1/4 pound). Cook in slow oven (275°) for 4 to 5 hours. Serves 4.
Whisk Miracle Whip, sugar and vinegar. Pour over remaining ingredients. Enjoy!
Let hash browns defrost about 30 minutes. In a large bowl, mix potato soup, sour cream, Cheddar cheese and garlic salt. Fold in hash brown potatoes.
Cream butter and peanut butter. Gradually add sugars and cream until blended. Add eggs, one at a time, and beat until smooth. Sift together flour and soda; add to creamed mixture. Stir in chocolate chips. Drop from a teaspoon into a greased baking sheet. Slightly flatten cookie dough with back of spoon. Bake in 325° oven for 15 minutes.
Mix all together on low speed until moistened, then on medium speed for 2 or 3 minutes. Put into 2 well-greased loaf pans and bake for 35 to 40 minutes, until golden brown. Use a lemon glaze if desired.
Mix sugar, flour and cocoa together until blended well. Separate eggs. Beat egg yolks, adding milk and vanilla. Add to dry ingredients. Mix well. Cook in double boiler until thick. Pour into baked pie crust.
Mix pretzels, butter and 1 tablespoon sugar into a 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Let cool. Mix jello, water and frozen strawberries; refrigerate until slightly thickened but not set. Mix the cream cheese and 1 cup sugar. Add Cool Whip; pour over pretzel crust. Top with strawberry mixture. Chill until set.
Preheat oven to 350°. Stir together crumbs and margarine in a small bowl. Press onto bottom of 9-inch square baking pan. Bake 10 minutes. Cool.
Preheat oven to 375°. Wash, quarter and core apples. Cut quarters into thirds. Toss with 3/4 cup sugar, lemon juice and 1/4 teaspoon nutmeg. Allow to sit for 20 minutes.
Rinse bird, then pat dry. Brush bird with oil or butter. In a small mixing bowl combine basil, oregano, parsley, onion salt and marjoram; crush slightly. Rub onto bird. Tie legs together, pull neck skin to back and twist wing tips under. Place bird, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 375° oven 1 1/4 to 1 1/2 hours or until done. Spoon drippings over bird occasionally. Cover, then let stand 15 minutes before carving. Garnish with apple wedges and celery leaves, if desired.
Preheat oven and baking sheet to 350°. In small bowl, combine cream cheese, 1/4 cup sugar, vanilla and eggs. Mix well. Pour over cream cheese mixture. Bake on preheated cookie sheet for 50 to 55 minutes, until puffy cool on wire rack.
Mix all together. Bake at 350° until done. Makes 2 large pies.
Mix eggs and sugar until foamy. Add butter, then flour. Stir in chocolate chips and optional walnuts. Pour into unbaked pie crust. Bake at 325° for 1 hour.
Layer bottom of pan with pineapple, then cherries, then cake mix. Thinly slice margarine to cover top of pan. Bake at 350° for about 45 minutes to an hour.
Mix dry ingredients. Add lemon juice and oil gradually and beat thoroughly. It will thicken as you beat. If using blender, process at whip. If you beat long enough, the dressing will not separate after standing. Makes 1 quart. Store in refrigerator. If will keep for 10 days to 2 weeks.
Boil sugar and water until it forms a soft ball when dropped in a cup of cool water. Remove from heat. Add Marshmallow Creme. Stir until it begins to crystalize. Add nuts. Drop on waxed paper by the teaspoonful.
Reserve 1/2 cup of the cheese and 1/2 can of the French fried onions. Combine all other ingredients and bake in casserole dish for 30 minutes at 350°. Top with reserved cheese and reserved French fried onions for the last 5 minutes of baking time.
Cook squash, salt, pepper and onion 15 minutes or until tender. Drain off water. Add butter. Soak bread crumbs in milk. Beat with electric mixer. Beat in eggs. Add squash mixture and beat thoroughly.
Mix all ingredients; pour into 2 pie shells. Bake 35 to 45 minutes at 350°.
Place chicken breasts in baking dish and sprinkle liberally with paprika. Completely cover chicken with sour cream. Crush crackers and completely cover chicken with crackers. Drizzle margarine on top. Bake 1 hour at 350°.
Combine the first 6 ingredients in a bowl; mix well. Spoon into a 1 1/2-quart casserole dish. Top with pimento and crushed potato chips. Bake at 350° for 30 minutes. Yields 6 servings.
Melt butter and olive oil in large skillet. Saute leeks and garlic, red pepper, salt and pepper. Add chicken and saute until chicken is done, about 10 minutes. Reduce heat; add sundried tomatoes, then add half and half. Pour over cooked pasta. Sprinkle with Parmesan cheese.
Combine the hot, diced potatoes, minced onion, celery, salt and 2 of the cooked eggs, which have been chopped. Fry bacon in skillet until crisp; break in pieces. Add the water, vinegar and sugar, then the well beaten eggs, flour and mustard, moistened with a small amount of water to make a paste. Boil until thick and smooth. Taste for tartness. If too sour, add more sugar. Pour the dressing over the potatoes; garnish with remaining 2 cooked eggs and stuffed olive halves, if desired.
Blend sugar and cocoa in bowl; add milk and butter. Cook in microwave for 2 minutes. (Don't stir before putting in microwave.) Remove and stir to mix. Add vanilla and nuts; stir to blend. Pour in greased container and freeze 20 minutes or refrigerate 1 hour.
Brown 1 pound hamburger; drain and cool. Add 1/2 package taco seasoning. Mix all ingredients together. Add dressing with chili powder. Mix thoroughly. Fold in tortilla chips when ready to serve.
Combine cake mix, mandarin oranges, eggs and oil; beat 2 minutes at high speed of electric mixer. Reduce speed to low; beat 1 minute. Pour batter into greased and floured cake pan. Bake at 350° for 30 to 35 minutes. Cool completely.
Combine milk, eggs and melted butter. Sift together dry ingredients. Add liquid ingredients. Stir to blend. Add apples. Use 1/3 cup batter for each pancake. Brown on each side. Serve with honey.
Beat egg white until soft peaks form. Add sugar and vanilla and beat well. Coat pecans well. Place pecan halves on greased cookie sheet about 1-inch apart.
Thin undiluted soups with about 1 cup of chicken broth and the taco sauce. Layer the chicken, tortillas, onion and cheese in a large low casserole dish or a 9 x 13-inch baking dish. Pour the soup mixture over the chicken mixture. Bake at 375° until it bubbles (about 30 minutes). Serves 8.