HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O and sugar in 1 cup of boiling water. Let cool. Add orange, cranberries and pecans. Congeal in icebox overnight in decorator container.
Cream shortening and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs and almond extract. Beat well. Combine flour, soda and salt. Add to creamed mixture, beating well. Chill about 1 hour.
Saut onion in butter. Mix with all other ingredients. Mix well. Place in baking dish and sprinkle 1/4 cup cheese on top. Bake at 350° for 30 minutes or until hot and bubbly. Serve with tortilla chips.
Cook and drain beans and add pimentos. Over low heat, melt cheese in soup and stir into beans. Salt and pepper to taste. Top with cracker crumbs and brown in oven.
Brown ground beef, chopped pepper and onion; add salt to taste. Cook noodles; drain well. Mix all ingredients. Bake at 300° for 20 minutes.
Simmer celery, potatoes, onion, salt and bouillon in 1-quart water until partially soft. Add veggie bag and continue simmering until soft. Add soup and cheese. Heat until cheese is melted. Do not boil.
Boil first 4 ingredients in saucepan or double boiler to soft ball stage. Cool; beat until fluffy. Add 1 teaspoon vanilla and 1 1/2 cups chopped nuts. Add butter. Pour into greased pan. Cut into squares.
In food processor, place onions, bell pepper and green onions. Do these first and then process potatoes and shrimp. Add eggs when all is processed and mix well. Now add your seasoning to the mixture and drop by teaspoon in hot oil and cook until brown.
Heat all but 3 squares of the chocolate with 1/4 cup of the milk in microwave at High for 1 1/2 to 2 minutes. Stir until melted. Beat in cream cheese, sugar and remaining milk. Gently stir in whipped cream until smooth. Spoon into crust. Freeze until firm. Remove from freezer and let stand 30 minutes. Melt remaining chocolate squares and drizzle over pie as a garnish.
Place squash and onion in a colander and sprinkle with salt. Let stand until all moisture is gone. Pour into large bowl and add flour, cornmeal, pepper, cheese and egg. Mix well. Form into patties and fry until golden brown on both sides.
Soak beans overnight in cold water or boil 2 minutes and let stand 1 hour. Place beans in a pot; add enough water to cover and bring to a boil. Add onion, garlic and salt pork. When half done, add salt and pepper and cook until tender. Add the rice and cook over low heat 10 minutes. Serves 8.
Heat oven to 350°. Grease an 8 x 8 x 2-inch pan. Blend oil and brown sugar. Beat in egg. Sift dry ingredients and stir in vanilla and nuts. (I mix nuts with flour mixture.) Spread in pan, bake 30 minutes. When slightly cool, cut in squares.
In large skillet, brown beef with onion and green pepper until meat is brown and vegetables are tender. Drain fat. Stir in brown sugar and ketchup. Add beans and mix well. Spoon into 2 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour or until beans are as thick as desired. Double recipe for large quantity.
Mix beans and water in a very large pot; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; stir in ground chuck, onions, mushrooms, olives and celery. Cook over medium heat until meat is done. Add bouillon, soy sauce and Worcestershire sauce. Turn heat to high and bring to a boil. When mixture reaches a vigorous boil, turn off heat. Stir in rice, cover pot and let stand until cool enough to serve. Serves 2 Bubbas or 5 regular people.
Sift the flour into a big bowl. Add the dried yeast. Add the water and oil. Stir thoroughly until it forms a dough. Knead until smooth and stretchy. Cover with a damp cloth and leave to rise for 30 minutes. Grease 2 round 10-inch pizza pans. Halve the dough and press each half into a pan. Spread the bases with your chosen toppings and bake for 25 minutes at 350°.
Cream together sugar, butter, vanilla and egg real good, because when mixing in flour and dry ingredients and sour cream, you mix as little as possible. Blend in other ingredients, beginning and ending with flour mixture, alternating with sour cream. Roll on floured board. (Handle as little as possible.) Cook on greased cookie sheet 6 to 8 minutes on 425°. May sprinkle with sugar before baking. Be careful. Do not overbake.
Roast ribs, meaty side down, in shallow roasting pan at 450° for 30 minutes. Drain off excess fat. Turn ribs, meaty side up. Meanwhile, cook onion and garlic in hot oil until tender. Add remaining ingredients, 1/2 cup water and 1 1/2 teaspoons salt. Simmer 10 minutes. Pour sauce over ribs. Reduce oven temperature to 350°. Bake ribs about 1 1/2 hours or until tender, basting occasionally, with sauce. If sauce gets too thick, add more water. Serves 4 to 6.
Cream shortening and sugar. Add eggs, and then other ingredients with bananas last. Pour into greased, floured pan (1 large rectangular or 2 smaller pans). Bake at 350° for 25 minutes (or until spongy when you touch it).
Mix dressing, water, preserves and soup mix. Place chicken in ungreased baking pan. Cover with mixture. Bake 1 to 1 1/2 hours, depending on size of pieces, at 325°.
Boil zucchini in water lightly. Let set for a few minutes. Drain and put in pie shell. Sprinkle with lemon juice. Add other ingredients. Add crust. Bake 40 minutes at 400°.
Mix first 3 ingredients together and add milk in saucepan. Stirring constantly, bring to a boil. Add butter and vanilla. Pour into prepared baked crust when cool.
Cream the butter and sugar. Add eggs and beat. Add applesauce and beat. Add sifted dry ingredients. Beat. Fold in raisins and nuts. Bake in tube cake pan at 350° for 60 minutes or until done.
Combine first four ingredients. Bring to a boil. Let mixture cool, then add berries and pour into baked pie shell. Refrigerate until well chilled. Top with whipped topping if desired.
Boil chicken with carrots and celery. Remove chicken from water and debone. To water with carrots and celery, add 1 stick margarine, cans of cream of mushroom, celery and chicken soups. Stir this mixture. Slice thawed tortillas in strips (1-inch). Layer tortilla strips and chicken. Simmer for 1 hour. Do not stir.
Soften margarine; add sugar and eggs. Beat until creamy. Add rest of ingredients and beat 2 minutes. Bake at 350° for 25 minutes.
Combine all ingredients, stirring gently, cover and chill. (You may substitute parsley for the cilantro.) Yields 3 1/2 cups.
Place chicken in a large flat dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Preheat oven 425°. Grease 13 x 9 x 2 inch baking dish. In large bowl, stir together the soup and cheese. With a rubber spatula, fold in the potatoes and onions until thoroughly coated. Scrape into prepared baking dish. Cover with foil.
Dissolve Jell-O in boiling water; stir until clear. Add strawberries and mix well (I cut up strawberries as I mix with hot Jell-O). Refrigerate 10 minutes or until slightly thickened. Fold in Cool Whip. Refrigerate at least 2 hours. Strawberry lovers love this at Thanksgiving, Christmas or any other time it's served!
Whip the heavy cream until firm and set aside. Mix the pudding with the milk until combined. Fold in whipped cream.
Generously grease tube or Bundt cake pan before pouring mixed ingredients in. Bake at 350° for 1 hour.
Put pie filling in a 9 x 13-inch greased pan. Sprinkle box of dry cake mix over filling. Place thin slices of oleo over cake mix and pour cup of water around edges. Sprinkle with chopped nuts. Bake at 350° for 1 hour. Use any pie filling combination.
In small bowl mix soy sauce, sherry, cornstarch, salt, red pepper and ginger. Heat oil in wok or high sided frying pan. Briefly fry cashews; remove. Fry peppers and onions; remove. Add more oil if needed; fry chicken or beef pieces. Remove. Add remaining vegetables; stir-fry 2 to 3 minutes. Add sauce and all previously fried ingredients. Stir and fry another 2 to 3 minutes. Serve with white or fried rice.
Place uncooked rice in casserole. Brown ground chuck in skillet. Season with onion powder, garlic powder and salt and pepper to taste. Put on top of rice. Pour remaining ingredients over this. Bake for 1 hour at 350°, uncovered.
Cut up	chicken. Mix the salt, pepper, Accent and paprika together and sprinkle the pieces of chicken well. Set them aside. Mix together the rice, soup mix, soup and water. Let stand for	5 minutes, then pour into a 9 x 13-inch baking pan. Put the pieces of chicken on top of the mixture. Place uncovered in a 350° oven and bake for 45 minutes, or until the rice is puffed up and the chicken is tender. Serve at once. Serves 4.
Preheat oven to 300 degrees. Mix all ingredients and bake in a prepared tube pan for 40 minutes.
Soak gelatin in 1/2 cup water (cold). Heat soup to boiling. Blend in gelatin and cream cheese. (If mixture is lumpy, use mixer to mix.) Cool. Add remaining ingredients and place in mold, greased in mayonnaise. Use a fish mold for this presentation; it makes your salad look elegant. Push the 2 stuffed green olives in the front of your fish for the eyes. If you don't have a fish mold, put in any mold and omit the green olives. Refrigerate overnight.
Mix together all ingredients. Bake at 400° for 20 to 25 minutes in a greased 9 x 13-inch pan or an iron skillet. I prefer using the Cheddar cheese and I also prefer some other cornbread mix that is not as sweet as Jiffy!
Coat crackers and bread with melted butter. In casserole, place layer of scallops and a layer of crumbs. Mix until all used up. (Save some crackers for the top.) Add milk and bake at 350° for 35 to 45 minutes (uncovered).
Fry bacon; drain, cool and crumble into small pieces. In a large bowl, layer lettuce, cauliflower, onion and bacon. Repeat 3 times. Pour sugar, salt and cheese on top. Finish with the mayonnaise. Cover and refrigerate overnight. Toss the salad just before serving. Enjoy.
Combine peaches and sugar. Mix Dream Whip. Add to peaches and sugar. Pour into pie shell. Top with peaches and chill 2 hours.
Dissolve soda in water. Mix all ingredients well and bake in loaf pan for 20 to 25 minutes at 350°.
Cook raisins in 2 cups of water. Drain and reserve liquid. Blend the next 5 ingredients and stir into raisins, adding the remaining ingredients and raisin liquid. Mix well and bake in 9 x 9-inch pan at 350° until straw comes out clean.
Mix all together. Put in 2 kidney shaped pans in steamer and steam for 2 hours.
Heat oven to 350°. Mix mushroom soup with milk, set 1/2 aside. Mix remaining mixture with rice, mushrooms and 1/2 onion soup mix. Pour into oblong 11 x 7-inch pan. Put chicken breast over mix, then top with reserved soups/milk. Sprinkle with remaining onion soup and bake 1 hour, covered, or 15 minutes, uncovered at 350°. Serves 4.
In an 8-quart Dutch oven over medium-high heat, in hot oil, brown chicken, a few pieces at a time; set aside. In the drippings, over medium heat, cook onion until it is tender. Add chicken, water, tomatoes, pimentos and olives and all their liquids and remaining ingredients except peas. Heat to boiling. Reduce heat to low. Cover Dutch oven and simmer chicken mixture 30 minutes or until chicken is almost fork-tender, occasionally lifting rice with fork. Add thawed peas to Dutch oven and cook 10 minutes more. (If mixture seems dry when peas are added, cook covered; if it seems moist, cook uncovered.)
You have to get buns and cheese and mustard. You start the fire. Barbecue hamburgers cook for 50 minutes or so. You can add lettuce. That's all.
Combine cocoa and salt in small saucepan. Add water and place over low heat or in top of double boiler. Boil gently for 2 minutes, stirring constantly. Add milk and sugar substitute. Stir constantly until mixture comes to a boil. Remove from heat immediately. Add vanilla. Stir and serve. Yields 4 servings. Serving size: 1 cup.
Crush crackers to make fine crumbs (food processor works best). Add ingredients, except shrimp, and mix together. Clean shrimp. Remove all shells except tail and split for stuffing. Stuff shrimp with stuffing (rolled into small balls and formed to shrimp). Sprinkle with butter and bake, uncovered, at 350° for 25 minutes. Sprinkle with lemon.
Preheat oven to 450°. Mix ingredients thoroughly. Knead dough, roll out and cut out. Bake 10 to 15 minutes until browned.
Mix ingredients together. Pour into greased, large casserole dish and bake, uncovered, at 375° for 1 hour.
Heat milk butterscotch chips and marshmallows in double boiler until melted; mix well. Cool until thick. Mix margarine, coconut, graham cracker crumbs and pecan pieces together to make crust. Put half of crumb mixture in bottom of 9 x 13-inch pan, keeping the other half for the top. Cut 1/2 to 1 gallon of softened ice cream into thin slices. Place 1/2 of the thin sliced ice cream on the crust. Pour the sauce over the frozen solid ice cream. Set this in freezer to set up so you can repeat ice cream layer. Repeat ice cream layer. Top with rest of crumbs.
Heat milk with butter and lard just to boil. Cool to lukewarm. Pour over eggs, beaten lightly. Add sugar and salt. Dissolve yeast in water, then add to mixture. Beat in flour. Let rise in covered bowl from 3 to 6 hours, dependent on weather. Poke down and put in well-greased tube or Bundt pan. Let rise, covered for 1 hour. Cook, covered, 45 minutes at 325°. This is an old southern bread from Virginia which has been made for years in my family.
Sift together the flour, baking powder and salt. Cut in shortening with pastry blender. Stir in milk to make a soft dough. Round up on lightly floured cloth-covered board. Knead very lightly, just to smooth up. Roll out 1/8-inch thick into a rectangle 9 x 18-inch. Mix together turkey, cut into thin bite size pieces, gravy, green pepper and onion. Spread mixture over dough. Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 1 1/2-inch slices. Arrange cut side up in well-greased pan. Bake 15 to 20 minutes in hot oven (425°). Serve with hot gravy or medium white sauce. Garnish tops with finely chopped parsley. Serves 6.
Cook broccoli until done; reserve about 3/4 cup of the liquid. Add 2 bouillon cubes to this liquid until dissolved. Saute onion and carrots in 3 tablespoons butter. Add to broccoli and liquid. Add milk, cheese, salts, pepper and 2 tablespoons butter. Cook until cheese is melted completely and liquid is very hot (but not boiling). Stir in cornstarch mixture. Stir until thickened.
Cook noodles; drain. Brown meat, stirring with fork until crumbly. Stir in garlic and salt. Add tomato sauce and simmer. Mix together cream cheese, sour cream, cottage cheese and green onions. Arrange alternate layers of noodles, meat sauce and cream cheese mixture in a 2 1/2-quart casserole.
Preheat oven to 375°. In a medium bowl, beat together butter, peanut butter, brown sugar, 1/4 cup granulated sugar, egg, vanilla and salt. Beat until light and fluffy. Add flour and baking soda, mixing until blended. Shape dough into 48 balls using a rounded teaspoonful for each. Roll balls in the 3 tablespoons sugar and place 2-inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until light brown. Immediately top each cookie with a candy kiss, carefully press into cookie.
Drain pineapple. Add enough water to juice to make 1 cup. Bring to a boil. Add Jell-O. Mix cranberries, pineapple and Seven-Up with juice and Jell-O. Pour in mold, etc. Let jell. Top with whipped Cool Whip. Toast nuts in 2 tablespoons margarine; sprinkle on top.
Cook first 3 ingredients until thick (nearly as thick as apple butter), then add the can of pineapple and cook 15 minutes longer. Put in jars and seal.
Crumble Oreos with butter. Hold out 2 cups, place rest on bottom of pan. Spread soft ice cream on top; freeze about 20 minutes. Put hot fudge on top of ice cream and top with Cool Whip. Cover with 2 cups of the crushed Oreos. Keep in freezer.
Mix all ingredients and pour into 2 unbaked pie shells. Bake at 400° for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes.
Mix cream cheese, mustard and horseradish together until smooth; spread over the tortillas. Top each with lettuce, cilantro, beef and tomatoes. Roll up and then wrap with plastic wrap for at least 2 hours. Cut each roll into slices and serve.
Saute onion in margarine. Stir in Beau Monde and next 4 ingredients. Cook, stirring constantly, until it begins to boil. Combine cornstarch and 2 cups skim milk gradually. Add to hot mixture. Bring to a boil over medium heat, stirring constantly. Cook 1 minute. Reduce heat and stir in crabmeat and sherry. Yields 5 cups.
Cook the rice until fluffy. Drain pineapple and reserve liquid. While rice is still warm, mix in a large bowl with pineapple and large Cool Whip. Add some pineapple juice to make creamy. Place cherry halves around top, if desired. Serve at room temperature with extra Cool Whip on top. Best if let stand overnight.
Combine all ingredients in a food processor. Stop and start several times and scrape down sides of container until sauce is smooth. Transfer to bowl. Serve with pasta, tossed greens or endive salad. Makes approximately 1 cup.
Mix Soy Sauce, sugar, ginger in bowl. Chop green onions and add to bowl. Mix and sit to the side.
Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Add eggs, buttermilk and oil; stir. Cover and store in refrigerator until ready to bake. (Can be kept for 6 weeks.) Fill muffin papers 2/3 full. Bake at 400° for 12 to 15 minutes.
Mix together sugar, oil, eggs and pumpkin. Sift together dry ingredients. Alternately add dry ingredients with water to first mixture. Add nuts and pour into three greased 1-pound load pans or three 1-pound coffee cans (flour the pans).
Cook spaghetti. Rinse. Drain mushrooms; reserve liquid. Melt butter; saute onion, seasonings and mushroom liquid. Blend in soup; stir until smooth. Gradually add milk, stirring constantly, until smooth and thick. Mix spaghetti in buttered casserole with mushrooms, pimentos and chicken. Pour sauce over and mix. Top with Cheddar cheese, then Parmesan cheese. Bake, until slightly brown, at 350° for 30 minutes.
Mix diced chicken, soup mixture, salt and pepper. In a separate bowl melt 1/2 stick oleo; add Ritz crackers and mix. Sprinkle this mixture on top of casserole and bake at 350° until bubbly.
Mix puree with honey. Spread thinly on clean dry board or waxed paper. Suspend cheesecloth over puree to keep insects from fruit. Allow to dry, then peel from surface. Roll up and wrap in plastic wrap or waxed paper. Store in covered containers.
To corn, add beaten eggs, sugar, seasoning, melted butter and scalded milk. Turn into buttered casserole and bake at 350° for about 45 minutes or until firm.
Place meat in a bowl. Sprinkle with bottled browning sauce and toss lightly until evenly coated. Brown in oil. Add tomatoes, wine, bouillon cube and seasonings. Cover and simmer 45 minutes. Add onions and carrots. Cover and cook 45 minutes longer or until meat and vegetables are tender.
Arrange potato slices on large salad plate. Top with avocado slices, then tomato pieces. Sprinkle with basil. Whisk together oil, vinegar or wine, salt and pepper to taste and pour over vegetables. Set aside 10 minutes for dressing to soak in before serving. Serves 2.
Combine water and oleo in pan; bring to boil. Add flour and remove from burner. Mix well. Add eggs, one at a time, and beat after each one. Spread evenly in 9 x 13-inch pan. Bake at 400° for 25 to 30 minutes. Remove from oven. Press center down with a spoon, leaving high edge. Cool, then blend pudding, milk and cream cheese. Spread into cooled shell. Top with Cool Whip and drizzle chocolate syrup over Cool Whip. You can sprinkle with chopped nuts. Keep in refrigerator.
Combine chicken, soy sauce and 1/2 teaspoon salt. Let stand 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown; stir frequently. Reduce heat; add chicken with soy sauce and broth. Simmer, covered, 20 to 25 minutes or until rice is tender. Remove cover the last few minutes. Stir in onion, green pepper and celery; cook over medium heat until liquid is absorbed. Push rice mixture to sides of skillet. Add eggs and cook until almost set; blend into rice. Stir in lettuce or Chinese cabbage. Serve at once with soy sauce.
In a heavy saucepan, mix sugar, butter, marshmallows and milk. Place on low heat after mixture comes to a boil. Cook for 5 minutes, stirring constantly. Remove from heat; add morsels, nuts and vanilla. Stir until morsels are completely melted. Pour into a buttered dish. When cool, cut into squares.
Preheat oven to 300°. Cook carrots and onion in water and margarine for several minutes, until tender. Grate potatoes and add immediately. Remove from heat and stir in beaten egg yolks.
Combine all ingredients, except meat and simmer for 15 minutes. Add cooked meat. Continue to simmer until thick. Seasoning can be adjusted to taste.
Cook rice as directed with butter. Cool rice. Add onions, peppers and olives. Drain artichokes (reserve marinade) and add them. In separate bowl, mix marinade, curry powder and mayonnaise. Toss with rice mix. Chill 8 hours or overnight. Yields 6 servings.
Combine flour, sugar, margarine, eggs, baking powder, almond extract and salt. Pour into 9 x 13-inch pan. Sprinkle with 1 tablespoon sugar and almonds. Bake at 350° for 30 minutes.
Brown beef and drain fat. Saute onion and pepper in butter or margarine. Add beef, Worcestershire sauce, noodles and soups. Mix well. Spoon into a greased 3-quart casserole and top with cheese. Bake at 350° for 45 minutes. Serves 8.
Boil chickens. Reserve broth. To 3 cups broth add finely chopped onion, celery, tomatoes and mushrooms. Cook until tender. Add cooked spaghetti and deboned chicken. Add cheese gradually until melted. Salt and pepper to taste.
Mix and bake brownie mix as directed on package. Cool and break into small pieces. Mix chocolate pudding as directed on package. Use a glass dish and layer brownies, pudding and Cool Whip; repeat. Top with Cool Whip sprinkled with a few brownie pieces. Refrigerate until ready to serve.
Add 1 tablespoon of oil to the pan or wok. Spread out the beaten egg and cook until done. Remove the egg and chop into small pieces. Add 1 tablespoon oil; heat the pan and saute the celery and bean sprouts. Remove and set aside.
Beat eggs, sugar, Wesson oil, vanilla, salt and cinnamon until creamy in texture. Add flour and soda mixed together. Stir in apples, cherries and coconut. Batter will be very stiff and probably have to be stirred with a spoon. Spoon in 9-inch tube pan and smooth batter evenly. Heat oven to between 290° and 300° and bake 1 hour and 20 minutes.
Brown pork chops. Arrange in casserole. Salt and pepper. Top with lemon and onion slices. Mix tomato sauce and brown sugar together and pour over chops. Cover and bake for 1 hour at 325°. Baste occasionally. Remove cover and bake 15 minutes longer.
In small saucepan, cook meat and onion until meat is thoroughly cooked and onion is tender, about 5 minutes. Add water, bouillon cube and Worcestershire; heat to boiling. Stir to dissolve bouillon. Stir in mushrooms; reduce heat. Stir together sour cream and flour; add to beef mixture. Cook, stirring occasionally until sauce thickens; do not boil. Meanwhile, cook noodles according to package directions; drain. Toss hot noodles and sauce; sprinkle with parsley if desired. Makes 3 to 4 servings.
Bring water, oil and food coloring to a boil. Remove and add dry ingredients. Mix well and knead play dough. Store in airtight containers.
Mix eggs, Ricotta cheese, spinach and any seasonings (i.e., basil, garlic or oregano). In 9 x 13-inch pan, put layer of spaghetti sauce, then layer of uncooked noodles, then half of egg-cheese-spinach mixture, then layer of Mozzarella cheese and Parmesan cheese. Repeat layers again, except put extra sauce before you put Mozzarella and Parmesan cheese topping (i.e., sauce, noodles, spinach mixture, sauce and cheese). Bake uncovered for 1 hour at 350°.
Mix fruit and nuts in a large bowl. In a separate bowl, mix the Jell-O and gelatine with the cup of hot water. Add this mixture to the fruit and nuts. Pour half of this mixture in a mold. Refrigerate until thickened. Spread with sour cream, then cover with the other half of the gelatine. Chill until set.
Sift flour, salt and soda. Add remaining ingredients. Form into a roll and chill. Cut and bake at 350° for 15 minutes or until golden brown.