HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in water. When cooled, add strawberries. Chill until slightly thick. Whip cream and fold in strawberry mixture. In 9 x 13 x 2-inch cake pan, place 1/2 cake broken in chunks. Pour 1/2 of the gelatin mixture over the cake. Repeat layers. Refrigerate 4 to 5 hours before serving.
Cover bottom of 9 x 13-inch pan with cherries. Next, layer pineapple. Next, layer coconut. Sprinkle cake mix on top. Slice butter in pats and lay on top. Bake in 350° oven until golden brown, 35 to 40 minutes.
Preheat slow cooker on high for a few minutes. Dredge meat in flour. Saute roast on each side, about 4 minutes. Place meat in slow cooker and reduce heat to low. Reduce heat in saute pan; stir in 2 Tbsp. flour and stir to a smooth paste (about 1 minute). Add soup mix and mushrooms and return to boil. Pour over roast. Simmer 8 - 10 hours.
Heat 1 quart of fruit; sweeten to taste. Turn oven to 350°. Melt 1/4 cup margarine in pan until bubbling. Mix together in bowl all remaining ingredients. Pour batter into bubbling margarine, then pour hot fruit over batter. Bake until done, approximately 1/2 hour or until batter is brown.
Mix first 5 ingredients (add enough flour to make a rather stiff batter). When ready to bake, add soda and beat hard for a few minutes.
Combine the first 4 ingredients and cook until tender, about 1 hour. Place onion, celery and 1/4 cup of water in saucepan. Cook and stir for several minutes until vegetables soften slightly. Add button, shiitake and oyster mushrooms. Cook, stirring occasionally, for 10 minutes. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for 15 minutes. Serves 4.
Mix all ingredients together thoroughly. Put in two greased loaf pans. Bake at 325° for 45 to 55 minutes.
Combine corn meal, flour and salt. Add milk, egg and oil; mix well. Coat with additional flour. Dip into corn meal mixture. Fry a few at a time in deep hot oil until golden brown.
Place chicken in a greased baking pan and cover with marmalade. Sprinkle onion soup over marmalade and then pour Italian dressing over top. Bake at 350° for 1 hour. The marmalade sauce is great over rice or potatoes.
Mix egg yolks; add milk and lemon juice. Pour into pie shell. Beat cream of tartar and egg whites until foamy. Spread and seal over. Bake until golden brown at 350°.
Place all ingredients in processor or blender. Mix slightly. Serve immediately. May be doubled or tripled.
In a saucepan, combine ingredients and bring to a boil. Boil one minute. Remove from heat and add vanilla. Beat until starts to thicken. Spread over cake. Top with chopped nuts (optional).
In a saucepan, heat milk to very warm. Add margarine, sugar and salt. Cook to lukewarm. Add whole wheat flour and yeast in a larger bowl. Add sour cream, oatmeal and one egg; mix well. Stir in flour and mix until you have a soft dough. Knead until smooth. Place in a greased bowl, turn and cover. Let rise until doubled in bulk. Punch down. Divide into 18 pieces. Roll each to rope shape about 3/4-inch thick. Beginning at centers form a loose swirl and tuck end under. Let rise until doubled again. Brush with 1 beaten egg and sprinkle with sesame seed. Bake in 350° oven for 20 to 25 minutes or until browned.
Dissolve sugar in boiling water. Mix 2 teaspoons yeast, 2 teaspoons sugar and 1 cup warm water together. Then add to water and sugar mixture. Add fruit and cover. Let sit 6 weeks; then fill jars to top. Leave room for expanding.
Preheat oven to 350°. In a large bowl, combine brown sugar, corn syrup, eggs, vanilla and cinnamon. Beat well. Stir in morsels, nuts, oats, raisins and orange rind. Pour into unbaked pie shell. Bake for 35 to 40 minutes. Serve warm.
Cook lamb chops in 2-3 cups of water along with turmeric and salt until tender. While there is still water left in the meat, add garlic paste, cumin powder, cayenne pepper and cilantro paste and cook until the gravy gets soaked and the flavor combines with the meat.
Boil potatoes, onions, salt and pepper with fatback until potatoes are done. Add salmon and cook an additional 5 to 10 minutes; serve.
Cut 4 potatoes in slices and quarter the rest. Layer potato slices in a baking dish. Add half of the onion rings and the meat. Season with salt, pepper and thyme. Add the remaining onions, carrots and potatoes in the pan. Season. Pour in 2 cups of water. Cover the pan with aluminum foil and place a lid on top. Cook in oven at 350° for about 2 1/2 hours. The last 15 minutes of cooking, remove cover to lightly brown. Serve.
Mix all liquids and rice. Pour 1/2 mixture on bottom of 9 x 13-inch greased pan. Cover with uncooked chicken. Pour rest of mixture on top. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 275° for 2 1/2 hours.
Bake the cake as directed in a 9 x 13-inch pan. While still warm, poke holes with a wooden spoon handle about every 1 to 2-inches apart. Pour and spread on sweetened condensed milk. Spoon on caramel ice cream topping. When cool, spread on container of Cool Whip and sprinkle with 1/4 cup chopped pecans.
Brown meat and onion; drain. Mix 4 soups together. Layer in order: meat, veggies, soup mixture, Tater Tots. Put in 9 x 13-inch baking dish. Bake 1 hour at 350°.
Mix the first 4 ingredients together and cook on low heat until nice and smooth. Remove from stove and add vanilla and Rice Krispies. Cool 5 minutes; shape into small balls with your hands. Roll in chopped nuts or coconut.
Pack ice cream firmly into cooled pie crust. If not serving immediately, wrap and place in freezer until ready to serve. Just before serving, make meringue by beating egg whites with salt until definite peaks form when beater is lifted. Gradually beat in cream of tartar and sugar until meringue is very stiff. Add vanilla. Pile meringue tightly over ice cream making sure meringue touches pie crust all the way around. Bake in a very hot 450° oven for 3 minutes or until meringue is delicately browned. Serve immediately. Makes 8-inch deep pie or 9-inch shallow pie.
1st Layer: Dissolve strawberry Jell-O in 1 cup hot water. Add pear juice (approximately 1 cup). Place pears in Jell-O and chill.
Roast meat and all ingredients in 350° oven for 3 plus hours or until tender. Remove meat, cool slightly and shred into cooking broth. If more au jus is needed, add partial can of beef broth. Serve over French bread.
Smash 3 good sized bananas in a mixing bowl. Add the vanilla, oatmeal and oat bran (or you can just use oatmeal). Mix together and bake at 350° for 20 to 30 minutes, depending on how hard you want them.
Put dry rice in baking dish. Pour water and margarine over rice. Lay chicken pieces (seasoned to taste) on top of rice. Top with cream of chicken soup. Cover and bake 1 hour or until chicken is done at 375°.
Place apples in bottom of 8 x 8 Pyrex (glass) bowl. In a small mixing bowl, mix butter, sugar and flour together. Mixture should be crumbly. Sprinkle over apples. Add cinnamon. Bake at 375° for 35 minutes.
Dissolve yeast in 1/2 cup lukewarm water. Pour scalded milk over butter. When lukewarm, add yeast and sugar. Add 1/2 of flour and salt. Beat well for 10 minutes. Add eggs, beating thoroughly. Add fruit and remaining flour. Knead.
Line a 9 x 13-inch pan with graham cracker crumbs. Stir cream cheese until well softened. Blend in 1/2 milk until mixture is very smooth. Add remaining 1/2 milk and pudding mix. Beat with electric mixer until well blended. Pour into pan. Chill. Top with cherry or strawberry pie filling.
Preheat oven to 425°. Beat eggs in bowl. Add flour and milk. Beat until smooth, but don't overbeat. Melt butter in bottom of cooking pan. Pour butter in pan. Bake at 425° on middle shelf for 20 to 25 minutes.
Saute onions, celery and green pepper in margarine. Add pimento, soup and cream cheese. Heat slowly until blended. Add rice, shrimp and crab meat. Mix well. Bake at 350° for 30 minutes. Place crushed crackers on top the last 10 minutes of baking time.
Beat eggs in a bowl. Add sugar and flour and mix well. Put oleo in 1/2 cup of hot water for a few minutes, then add to other mixture. Stir in 3/4 cup coconut and mix well. Pour into unbaked pie shell. Sprinkle remaining coconut on top of pie. Bake at 325° until pie is firm.
Sift ingredients together. Mix with the wet ingredients. Add 1/2 cup nuts. Bake at 325° for 1 hour or until done. Makes 2 large loaves.
You will need a 13 x 9 x 2-inch casserole or glass cake pan. Brown ground beef; drain and crumble. Boil noodles and drain. Pour small layer of Prego into pan. Add small layer of crumbled beef. Mix Ricotta and sour cream together to spread or use teaspoon to drop in rows. Add light layer of Mozzarella. Add layer of noodles. Add layer of sauce. Continue layer by layer sauce, beef, Ricotta, sour cream and cheese. End with generous layer of Mozzarella. Bake at 350° until bubbly. Happy eating.
Wrap each water chestnut in 1/2 strip of bacon and secure with toothpick. Bake at 375° for 40 minutes or until bacon is done. Remove to chafing dish. In a small saucepan, combine remaining ingredients over low heat to make sauce. Pour over chestnuts. Keep warm.
Blend broth into soup. Add all other ingredients, except almonds. Pour into 2-quart casserole. Bake at 325° for 40 minutes. Just before serving, sprinkle with almonds.
Melt butter in saucepan. Add sugar and bring to boil over low heat, stirring constantly. Cool slightly. Drop in eggs, one at a time, mixing well. Add vanilla and sifted dry ingredients. Stir in the nuts. Pour into the pan (bottom rubbed with butter). Bake in a moderate oven (350°) for about 30 minutes. Cool. Cut into squares.
Place all ingredients in a saucepan and stir to blend. Cook over medium heat, stirring frequently until mixture comes to a boil. Serves 6.
Cream butter and sugar; add eggs, beating well. Stir together flour, salt, soda and spices. Add to butter mixture; alternate with pumpkin, beginning and ending with dry ingredients and beating well after each addition. Stir in chocolate chips and 3/4 cup walnuts. Pour batter into greased 9 x 5 x 3-inch loaf pan. Sprinkle with walnuts. Bake at 350° for 65 minutes.
Mix cream cheese, sugar and vanilla together. Add eggs, one at a time. Beat until light and fluffy. Line cupcake tins with double paper liners. Place vanilla wafers in the bottom of each. Add cream cheese mixture to each liner so it is 2/3 full. Bake at 350° for 20 minutes. Cool. Top with pie filling. Chill until ready to serve. Top with whipped cream if desired. Serves 42.
Sift flour & mix with baking powder, soda & salt. Cream shortening & sugar until fluffy. Add eggs one at a time, beat well after each egg. Add bananas with 1/4 of flour mixture at a time, beat well. Stir in nuts. Turn into well greased loaf pan. Bake at 350° for 50 min. Cool on rack before slicing.
In 1 1/2 qt. casserole dish mix soup, milk, pepper, broccoli, and 1/2 can onions. Bake at 350° for 25 minutes or until hot. Stir sprinkle remaining onions over broccoli mixture. Bake additional 5 minutes or until onions are golden. Can use larger can of French's onions if desired.
Precook beans in a small amount of boiling water for 4 minutes; drain. In a small dish combine butter (melted), basil, dill, salt and pepper; set aside. Pour olive oil into large skillet (add more oil if necessary). Heat over medium-high heat. Add partially cooked beans; stir-fry about 3 minutes or until crisp-tender. Add tomato wedges and butter herb sauce; heat through. Put in serving dish and sprinkle with Feta cheese.
Sprinkle gelatin over cold water; let stand 1 minute. Heat soup in saucepan; add gelatin mixture to soup. Cook over low heat; stir constantly until gelatin dissolves and mixture is thoroughly heated. Remove from heat. Combine cream cheese and mayonnaise; mix well at medium speed of electric mixer. Add cream cheese topping to soup mixture. Stir in celery and remaining ingredients. Spoon into slightly oiled 4-cup mold. Chill until firm. Yields 3 1/2 cups.
Combine all. Bake 15 minutes at 350°. Serve with crackers while hot.
Toast sunflower seeds and almonds. Crush noodles; shred cabbage and toss.
In a 2-quart saucepan, combine condensed soup, milk and sherry. Bring just to boiling. Add margarine or butter if desired. Reduce heat. Simmer, uncovered, for 5 minutes, stirring often. Chop shrimp if desired. Add shrimp to mixture; return to boiling. Reduce heat and simmer for 1 to 2 minutes more or until shrimp are just cooked through. To serve, ladle into individual serving bowls. Garnish with cilantro sprigs if desired. Makes 4 main dish servings.
Cream oleo, oil and sugar. Add eggs and cream. Add flour and milk alternately. Add vanilla. Bake at 325° for 1 hour and 30 minutes.
In mixing bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine flour, baking powder, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. Pour into two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 50 minutes or until toothpick comes out clean.
Combine pudding and 1 1/4 cups milk in large saucepan. Cook on medium heat until thick and comes to full boil. Stir constantly with whisk. Remove from heat. Stir in pumpkin and spices, using the whisk. Cook and stir on medium heat until it comes to a boil. Remove from heat. Let stand 20 minutes or until almost cool. Stir constantly.
Soften yeast in warm water. Combine milk, sugar, shortening, salt. Cool to lukewarm. Add softened yeast and egg. Gradually stir in flour to form soft dough. Beat vigorously; cover and let rise in warm place until double in bulk, about 3 hours. Roll 1/2 of the dough on lightly floured surface to rectangle, 1/4 inch thick. Brush with 4 Tbsp. margarine. Sprinkle with mixture of 1/2 cup sugar and 3 tsp. cinnamon. Roll as for jelly roll, seal edges, cut in one inch slices, place in greased baking pan. Do the same with rest of dough. Cover and let rise until double. Bake in moderate oven 375 degrees for 25 minutes. Makes 24 rolls. Remove from pan. Cool. Frost with confectioners icing.
Cook in saucepan the grated chocolate, sugar, cornstarch and milk. When it is thickened, add oleo, vanilla and salt.
Mix all ingredients together well and roll into small balls. Place on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Make around 4 dozen cookies.
Stir Jell-O into cottage cheese dry. Add other ingredients. Other flavors of Jell-O can be used too and chopped sliced peaches or fruit cocktail can be used.
Prepare Hamburger Helper according to instructions on box. Then pour 1/2 of hamburger in casserole dish. Top with cheese and taco sauce and remaining hamburger, cheese and taco sauce. Bake in a 350° oven until cheese is melted.
Preheat oven to 350°. Line a 13 x 9 x 2-inch baking pan with foil, allowing ends to hang over edge. Break each graham cracker into four rectangles. Place graham crackers in a single layer in foil-lined pan; set aside. In a medium saucepan over medium heat, bring margarine and sugar to a boil and boil for 1 minute. Pour over graham crackers. Sprinkle with pecans. Bake for 10 minutes or until bubbly and topping is no longer clear. For easier removal of cookies, let them sit for a minute or so after taking pan out of oven. Carefully lift 2 to 3 rectangles out at a time with a spatula. Place on wire racks to cool.
Melt margarine and mix with stuffing and seasoning packet. Boil zucchini and carrots in water 2 to 3 minutes. Drain. Mix all ingredients together and place in baking dish that has been sprayed with Pam. Bake at 350° for 30 to 40 minutes.
Cook wild rice according to package directions. Meanwhile brown sausage and then stir in onions and mushrooms and simmer for 15 minutes. Mix in soup and Milnot. Put into casserole dish and top with slices of Velveeta cheese. Cover with aluminum foil. Bake for 30 minutes at 350°.
Grease 12 medium muffin cups. Mix cinnamon and 2 tablespoons sugar for sprinkling tops. In a bowl beat eggs with juice, oil and vanilla. Stir in flour, 1/4 cup sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Stir in nuts and apple. Fill prepared muffin cups. Sprinkle with sugar and cinnamon. Bake at 400° for 20 minutes.
Dump can of crushed pineapple in a 9 x 13-inch ungreased cake pan. Even it out. Put cherry pie filling on top of the pineapple. Dump 1 dry yellow cake mix on top of that. Even cake mix out with fork. Pat top of cake mix with 1 stick butter or oleo. Bake 1 hour at 350°.
In saucepan, combine well beaten eggs, condensed milk, vanilla and salt. Mix until well blended. Cook on medium-low heat. Gradually add milk and then gently fold in whipped cream. Cook until mixture is hot. Pour in punch bowl or serve in cups. Sprinkle with nutmeg. Makes 2 quarts.
Combine ingredients in a deep, narrow bottom bowl. Beat to blend, then whip at high speed to soft peaks, 4 to 6 minutes. Frosts 8 to 9-inch layer cake. Store frosted cake in refrigerator.
Mix cottage cheese, Cool Whip and crushed pineapple. Divide mixture in half and mix lime jello in half and orange jello in other half. Cut bananas in halves vertically. Place 1 scoop of each flavor cottage cheese on bananas. Sprinkle with pecans. Serves 12.
Cut florets off broccoli. Add cheese to the amount you'd like. Crumble bacon and add to mixture, along with onion. Mix Miracle Whip, sugar and vinegar. Pour over broccoli mixture and mix thoroughly.
In skillet, brown diced bacon. Drain and save 3 tablespoons of fat. In pan, brown together hamburger and onion. In casserole dish, mix together the bacon, hamburger and onion mixture and beans. In a small bowl, mix together brown sugar, catsup, prepared mustard, bacon fat and salt and pepper. Mix this in with bean mixture. Bake in a preheated 350° oven for 45 minutes.
Brown ground beef and onion, then combine 1/4 cup of rice. Cut cabbage. Place 1/3 on bottom of casserole.	Add beef and rice mixture. Cover with remaining cabbage. Dilute 1 can of tomato soup with	1 can of water. Pour over top. Bake at 350° for 1 1/2 hours, covered.
Spread pie filling in a pastry lined pan. Mix remaining ingredients until crumbly. Sprinkle over filling. After putting pie in convection-aire oven, place a 10-inch round of aluminum foil lightly over top of pie. Bake until hot and bubbly. Remove foil the last 5 to 10 minutes of baking.
Put cream and sugar in ice box to cool while mixing together Eagle Brand, lemon juice, pineapple and pecans. Add the whipping cream mixture to the other. Put in crusts. Keep refrigerated until all is eaten.
Cream the sugar, oil, eggs and vanilla. Combine the remaining ingredients with the creamed mixture. The batter will be real stiff. Grease bread pans heavily. Pour batter in pans and sprinkle sugar on the batter. Bake at 325° for 1 hour and 20 minutes.
Combine all of the ingredients except candy. Mix on low speed until dough forms. Shape in balls; roll each in sugar. Place on ungreased cookie sheet. Bake 10 minutes at 375°. Top each cookie with candy while warm.
Separate eggs and beat whites until stiff. Add slightly beaten egg yolks to the egg whites. Add remaining ingredients to the egg mixture. Blend and freeze in electric freezer.
Mix about half of the flour, all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until combined. Beat or stir in remaining flour. Shape dough into 1 inch balls. Roll balls in the granulated sugar to coat. Place balls two inches apart on an ungreased cookie sheet. Bake at 375 degrees for about 8 - 10 minutes or until edges are set and tops are cracked. Makes about 48 cookies.
Layer half the potatoes and half the carrots in a 2-quart casserole. Stir together cubed ham, condensed mushroom soup, the 3/4 cup shredded cheese, milk, instant minced onion and pepper. Pour half the ham mixture over potatoes and carrots in casserole. Repeat layers.
Simmer carrots 15 minutes in 1 1/2-quarts water. Add onions and simmer 10 minutes. Add celery and simmer 10 minutes, then add tomatoes, bouillon and prepared Lawry's Burgundy Wine Sauce Mix and simmer 5 minutes more. This makes about 1 gallon of soup. Beef chunks can be added to make a Vegetable Beef Soup Burgundy.
Brown beef, onion and garlic. Drain. Add tomato sauce, olives, chili powder, salt and pepper. In a round 2-quart casserole, alternate layers of tortillas, meat, sauce and 1 1/2 cups of cheese. Sprinkle remaining 1/2 cup cheese over top. Pour water at edge of casserole bottom. Cover and bake at 400° for 25 minutes. Uncover, let stand 5 minutes, cut into wedges. Yields 4 servings.
Simmer onions and mushrooms in a large skillet with butter until tender. Stir in rice, chicken, broccoli and soup. Pour into a buttered 1 1/2-quart baking dish. Top with cheese. Bake at 350° for 20 to 25 minutes.
Prepare container or freezer jars and lids according to manufacturer's instructions. Crush strawberries. Stir in lemon juice. Stir sugar into berry mixture and let stand 20 minutes, stirring occasionally. Combine water and pectin in small saucepan. Bring to a boil and then boil for 1 minute, stirring constantly. Add to berry mixture, stirring constantly, for 2 minutes. Carefully ladle into can or freezer jars, leaving 1/2-inch of headspace. Adjust caps. Let stand at room temperature. Makes about 5 (8 ounce) jars.
In saucepan, combine spaghetti sauce, tomato sauce, garlic spread and salt. Cover and simmer 20 minutes. Cook manicotti. Brown meat and green peppers; remove from heat and drain off fat. Stir in diced Mozzarella cheese and stuff tubes. Pour 3/4 of the sauce in a 12 x 8 x 2-inch baking dish. Arrange stuffed manicotti over sauce. Put remaining sauce over manicotti. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Combine sugar, syrup and honey in saucepan; cook until sugar is dissolved, stirring constantly. Add cream of tartar and boil for 20 minutes. Add vanilla, butter and peppermint. Return to boil; pour into buttered pan. Cool and pull until smooth; cut into squares.
In a casserole dish, spread refried beans. Then pour jar of salsa over refried beans. Spread can of diced green chiles over salsa. Grate both pounds of cheese; sprinkle over diced green chiles. Sprinkle diced green onions and sliced olives over the top. Bake at 325° for approximately 20 minutes or until cheese is melted.
Bake cake as directed on box. Let cool; cut into 2 layers. Melt sugar, milk, margarine, vanilla and marshmallows. After melted, add coconut; pour over bottom layer. Stack top layer on, then frost with chocolate frosting.
Dip chops in beaten egg, then in Italian bread crumbs. In a skillet, brown chops on both sides. Place browned chops in a casserole with the milk and cover. Bake for 1 1/2 hours at 350°. Yum, yum!
Stir together the flour, cocoa, baking soda, sugar and salt. Add the rest; mix by hand. Bake in a 9 x 13-inch loaf pan for 45 minutes or until done at 325°.
If using frozen peas, heat 10 minutes; if in can, use as is. Cook bacon and set aside. Place layer of lettuce (using all), layer of carrots, layer of peas (all), layer of dressing, all of chopped mixture, all of water chestnuts and all of cheese. Place all of shredded bacon on top and cover with Saran Wrap. Place in refrigerator overnight.
Heat water, butter, sugar and salt to boiling point, then add flour. Stir vigorously and cook until batter leaves side of pan and follows spoon. Remove from stove. While still hot, add eggs one at a time and beat well after each egg, then drop from teaspoon onto greased baking sheet 2 inches apart. When cold, cut with sharp knife and fill with cream filling. Bake 50 minutes (at 425° for first 15 minutes, then at 350° for 35 to 40 minutes longer). Serves 18.
Make the strong tea and melt the red hot candies in it. Put the cloves in a small piece of cheesecloth. Put in warm tea mix. Let set about 1 hour, or until somewhat cool. Add juices and extract, then water. Sugar to taste (Usually you do not need to add any sugar.) Refrigerate. Warm it as you need it. Serve hot. Serves 24.
Brown beef. Pour off	grease. Add bell pepper, mushrooms, onion, corn, tomato juice, olives and chili powder. Add cooked noodles to beef mixture. Bake for 25 minutes in a 375° oven. Serve with green or mixed salad and hot cornbread.
Mix egg and sugar. Add oil. Add vanilla, then milk. Combine together all dry ingredients. Fold wet and dry mixes together. If it's too thick, add milk. Cook and enjoy!