HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Jell-O, tequila, Margarita mix with the boiling water and stir until dissolved in a 9 x 9 pan. Cover with plastic wrap and chill for four hours. After chilled, cut into cubes. Use fingers to eat and eat with caution. Substitute cherry Jell-O and 6 ounces of rum for the alcohol and mix. Or try sugar-free Jell-O also.
Preheat oven to 350°.	Thoroughly mix oil, sugar, eggs and vanilla by hand.	Add pineapple and juice. Stir in dry ingredients and mix well. Blend in bananas. Grease and flour a Bundt pan and add batter.	Bake about 1 hour and 15 minutes or until cake tests done.
Cream shortening; add sugar, applesauce and eggs. Beat 2 minutes. Sift together and add flour, soda, baking powder, salt, cinnamon and allspice. Beat well. Stir in raisins and nuts. Bake in oblong pan or cupcakes at 350° for about 45 minutes. Sprinkle with powdered sugar.
Sift dry ingredients into bowl. Add milk and egg and mix well. Drop by spoonfuls into deep fat (oil) heated to 375°. Fry until golden. Drain on paper towel. Serve with syrup and butter.
Dry-fry meat in nonstick frypan until crumbled and brown. Add chopped onion and peppers; saute until clear. Chop tomatoes in blender (do not puree) to break into small chunks. Mix all ingredients into crock-pot and cook for several hours at low heat. The longer you cook it, the better. (Low-fat.)
Mix Ricotta Cheese, Eggs and sugar in a bowl. Prepare cake mix as per directions on box. Pour cake batter into cake pan, then spread Cheese mixture over the batter. Bake at 375 degrees for approximately 1 hour.
Thoroughly mix flour, sugar, baking soda, eggs and pineapple together. Bake in a 9 inch x 13 inch pan for 30 - 35 minutes at 350 degrees.
Mix lemonade and milk. Fold in whipped cream. Spoon into pie shell and freeze.
Mix milk and bourbon; add to crumbs. Mix well. Add fruit and pecans; work with hands until all crumbs are mixed. Divide into 3 rolls. Sift powdered sugar on waxed paper. Roll and shape with fingers. Cover with powdered sugar. Store in refrigerator. Slice to serve. Freezes well.
Cook chicken until tender. Debone. Spray Pam in bottom of casserole dish and spread chicken over bottom. Combine soup and broth together and heat thoroughly. Pour mixture over chicken.
Mix all ingredients together. Hollow out bread and fill with dip. Tear bread into pieces and dip into spinach dip.
Preheat oven to 375°. In a mixing bowl, blend cream cheese, Parmesan, bacon bits and garlic. Spoon about 1 tablespoon of the mixture into each mushroom cap and sprinkle with the Cheddar cheese on top. Place mushroom caps in a baking dish and bake until cheese is melted. Serve hot!
Preheat the oven to 375°. Spray a baking sheet with nonstick coating spray. Combine sugar, cinnamon and nuts. Sprinkle sugar mixture on rolling surface. Unroll 1 breadstick. Coil tightly. Wrap another breadstick around coil, forming a larger coil. Place on sugared surface. Roll to 1/8-inch thickness. Place sugared side up on baking sheet. Repeat with remaining 6 bread sticks. Bake in the 375° oven about 15 minutes or until golden. Serve warm. Makes 4 servings.
Beat cheese until fluffy. Add onion salt, mustard and red pepper. Chill for half an hour. Form into balls the size of a walnut and roll in crumbled onions. Place on pick for serving.
Wash spinach several times. Dry thoroughly. Tear into bite-size pieces; remove stems. Wash and slice tomatoes. Combine spinach, mushrooms and bacon in a bowl. Sprinkle cheese on top. Pour on Caesar dressing and toss. Garnish with eggs. Total fat grams: 33.9; per serving, 5.7.
Make 2 large patties from the ground chuck and season to taste. Slice the potatoes, carrot and onion like little wheels. Cut bell pepper into strips. Tear off aluminum foil large enough to place the ingredients in the middle and fold over in the following order: potatoes, beef patties, onion, carrot and bell pepper strips. Top with 2 tablespoons butter or margarine and sprinkle with seasonings. Pull up foil and fold over top. Place in a 9 x 13-inch pan and cook for 1 1/2 hours at 450°. May be cooked for 3 hours at 350°. Great to cook while at church.
Saute almonds in butter until lightly browned. Set aside. Brown beef well, leaving in chunks. Stir in water and bring to boil. Stir in noodles. Cover and simmer 2 to 3 minutes. Add vegetables. Bring to full boil over medium heat, separating vegetables and stirring frequently. Cover and simmer for 3 minutes. Stir in soy sauce and sprinkle with almonds.
Cook noodles and drain off water. Cook beef and onion and drain off fat. In large casserole dish put meat, onion, noodles, cream cheese, corn and soup with 1/2 glass milk or water. Mix well. Bake at 350° for 35-40 minutes. Serve with a salad.
Break up bread in a bowl. Mix first 3 ingredients in a cup and spoon over bread. Microwave until cottage cheese begins to bubble.
Cook broccoli as directed on package. Cook rice. Heat undiluted soup and Cheez Whiz and let melt. Mix all ingredients together in casserole dish. Cover with breadcrumbs or crushed Ritz crackers and dot with margarine. Bake at 350° for 30 minutes.
Put pineapple in a 9 x 13-inch baking dish. Mix sugar and flour; put over pineapple. Sprinkle cheese over pineapple mixture. Next layer the cracker crumbs. Pour the melted butter over the cracker crumbs. Bake for 30 minutes at 350°. Good with ham or chicken.
Preheat oven to 375° to 400°. Mix cornbread mix, Bisquick, egg and milk. Fry and drain well the breakfast sausage. Cool, then add to cornbread mixture. Stir in grated cheese, corn, onion and bell pepper. Pour into a greased 9 x 12-inch pan. Bake for about 45 minutes. Will be crisp.
Add sugar and flour to sour cream. Mix peaches into cream mixture. Pour into crust and place pastry strips over filling.
Place chicken in shallow baking dish. Mix ingredients and pour over chicken. Cover with foil and bake at 350° about 45 minutes. Remove foil and continue baking, turning once until golden, about 10 minutes.
Cut Spam into 3 pieces per can. Cut cheese into 2 to 3-inch pieces. Peel onions and cut in halves. Hand grind Spam, cheese and onions. Alternate to clean grinder. Mix all together. Spoon onto hamburger buns. Wrap buns in foil. Place on cookie sheet. Bake in preheated 400° oven for 20 to 30 minutes until cheese melts.
Mix onion, pepper and tomato juice in a 1 1/2-quart saucepan. Bring to boil. Add vinegar, catsup, butter and Worcestershire sauce. Cook until butter is melted. Add salt and sugar. Cover and simmer 30 minutes, or until thickened. Add hot dogs and cook 8 to 10 minutes.
Brown beef and onions in skillet and drain. Add next 7 ingredients. Mix well. Pour into 2-quart casserole dish. Cover and bake 45 minutes or until rice is tender.
Combine all ingredients. Mix well. Shape loaf. Bake in shallow pan at 350° for 1 1/4 hours.
Scald milk; stir in sugar, salt and margarine. Set aside to cool. Take warm water (tepid); add yeast. Stir until melted. Take cooled milk mixture and add about 1/3 of flour and all of the yeast mixture. Mix well. Beat in eggs, one at a time. Add flour to make dough. Work dough and let rise until double in size. Then work dough again and cut donuts out on wax paper and let rise again. Put shortening or oil in pan, deep enough for donuts to float. Turn and dip in glaze of powdered sugar, vanilla and milk to make a thin glaze. Set aside to cool.
Prepare cake mix as directed on package. Use 13 x 9-inch pan. Cool 15 minutes. Poke holes through cake with fork. Combine milk, flour, sugar and 1/2 cup of the coconut in saucepan. Bring to boil. Reduce heat and simmer 1 minute. Carefully spoon over warm cake. Allow liquid to soak down through holes. Cool completely. Fold 1/2 cup of coconut into topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Keep refrigerated.
Mix salt and ginger together and rub all over roast. Brown roast on top of stove in roaster or Dutch oven in about 4 tablespoons oil or fat. After roast browns, turn heat down to medium-low. Add water, bay leaves, whole cloves and diced onions. After roast starts cooking, reduce heat and simmer until roast is done, approximately 3 1/2 hours.
Heat water, margarine, Mazola oil and cocoa to boiling and pour over flour and sugar (sifted together in a bowl). Add buttermilk with soda added, eggs and vanilla. Batter will be thin. Pour into 18 x 12 x 1-inch pan, greased and floured. Bake at 400° for 20 minutes.
Pour milk in a deep, narrow bottom mixing bowl. Add Dream Whip and pudding; beat at low speed until well blended. Gradually increase speed to high and whip until mixture forms soft peaks, 4 to 6 minutes. Makes 3 cups.
Preheat oven to 350°. In medium saucepan, put 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks, stirring constantly. Bring to boil over medium heat and boil 1 minute. Remove from heat; stir in next 3 ingredients. Spoon into pie shell. Beat egg whites until stiff. Add 6 tablespoons sugar; continue beating until stiff peaks. Spread over filling. Bake until brown.
In small saucepan, melt margarine. Stir in real lemon juice and salt. Serve with seafood, fish or vegetables.
Boil the coffee, water, vanilla and sugar to dissolve. Let cool. Add vodka. Pour in jars and let set 1 month in refrigerator. Makes 1 gallon.
Combine tortilla chips and butter; press onto bottom of lightly greased 9-inch spring-form pan. Bake at 325° for 15 minutes. Cool on wire rack.
Mix shortening and sugar together. Add eggs and vanilla, mix well. Mix flour, soda, salt and baking powder all together then add oatmeal and nuts. Mix well. Put in refrigerator to chill 2 hours or overnight (up to 2 weeks). Roll in balls, then powdered sugar. Put on cookie sheet and press down with a glass. Bake at 350° for 8 minutes.
Fry bacon in a large pan. Add onion, garlic, potatoes and cabbage. Simmer until light brown. Pour in chicken broth. Add salt, pepper and seeds. Cover and simmer until brown.
Beat eggs. Gradually add sugar and vanilla. Beat well. Blend in melted butter. (Blend cocoa in melted butter before adding to egg mixture.) Before adding flour, mix flour, salt and baking powder together, then add to egg mixture. Stir until well blended. Stir in nuts. Spread in a greased 8-inch square pan. Bake at 350° for 30 to 35 minutes or until brownie begins to pull away from sides. Cool in pan.
Drain the artichokes. Quarter and place on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach and layer it on top of the artichokes. With an electric mixer, blend the cream cheese, mayonnaise and butter until light and fluffy. Gradually beat in the milk. Spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese. Bake uncovered at 375° for 40 minutes or until the top is lightly browned. (I have baked it in Pyrex pan, and it took about 25 minutes.)
Brown ground beef. Add everything, except beans. Simmer 15 minutes. Add beans; mix well. Pour into baking dish; top with corn bread batter spooned evenly over the top in a thin layer. Bake in hot oven until browned.
Mix together all ingredients in large bowl. Add chicken wings. Soak chicken in batter overnight and deep fry. Dip in flour just before frying. Serves 4.
Put all ingredients into 6-quart Dutch oven; stir to blend. Cover and bake at 275° for 5 hours. Stir occasionally. (Freezes well.)
Place chicken breasts between sheets of waxed paper or plastic wrap; pound slightly. Sprinkle with salt and pepper. In a microwave dish, melt butter and mix with oil. Place chicken breasts in dish, coating breasts on both sides. Microwave at High power for 3 minutes; let rest for 1 minute. Turn breasts over.
Boil sugar in a little water to caramelize in the pan to be used to bake custard. Set aside to cool. Empty condensed milk into large mixing bowl. With electric mixer, beat milk for 30 seconds. Then add eggs, one at a time, beating 30 seconds after each addition. Fill empty cans with milk and vanilla. Pour milk slowly into mixture and blend well. Transfer to caramelized pan. Place in a shallow pan of hot water and bake 45 minutes at 400° or 1 hour at 350°. If top browns too quickly, cover with foil.
Pare and core apples; leave whole. To make pastry, sift flour, baking powder and salt together. Cut in shortening until particles are about the size of small lima beans. Sprinkle milk over mixture and press together and lightly, working dough only enough to hold together. Roll dough as for pastry and cut in 6 squares; place an apple on each. Fill cavity in apple with sugar and cinnamon. Pat dough around apple to cover completely. Fasten edges securely on top of apple. Place dumplings 1 inch apart in a greased baking pan.
Wooden bowl works best to mix ingredients. Mash garlic in bowl with fork. Add salt and pepper to taste. Add oil, 1/2 cup for medium salad. Add Parmesan cheese unti thickens somewhat. Cut tomatoes and onions in slices and add to mixture. Dry the lettuce. Break in pieces and mix into oil/cheese mixture. Add salami, cheese and carrots.
Mix catsup, sugar, water and soy sauce. Cut chestnuts in half and roll raw bacon around cut chestnuts. Pin with toothpicks. Place in baking dish and cover with sugar, catsup mixture. Bake in a 350° oven 45 minutes to one hour.
Preheat oven to 350°. Grease casserole dish. Pour both cans of corn, including liquid, into casserole dish. Stir in eggs. Add enough crackers to thicken. Bake 20 minutes, uncovered. Cover top with shredded cheese. Bake until cheese bubbles and starts to brown.
Brown and drain sausage. Cube and melt Velveeta cheese in microwave. When melted, stir sausage and tomatoes into cheese.
Brown beef, pepper and onion. Drain. Add tomatoes, sauce, chili powder, sugar, salt and garlic. Cook on low for 30 minutes, stir occasionally. Stir in cheese and olives and put in a round 2-1/2 quart casserole dish. Sift together cornmeal, flour, sugar, baking powder and salt. Add milk, egg and shortening. Pour over hot meat mixture. Bake in preheated oven 15 to 20 minutes until top is golden brown. Bake at 425 °. Serves 6.
Melt margarine. Add sugar; stir well. Add eggs one at a time. Add other ingredients, stirring with spoon. Pour into a 9 x 13-inch pan. Bake at 300° for 1 hour.
Cut stems from tomatoes. Cut each tomato into 8 wedges, leaving wedges attached at bottom. Fan wedges slightly; set aside. Combine cottage cheese and remaining ingredients; stir well. Spoon evenly into tomato flowers. Serve immediately.
In large bowl, stir first 5 ingredients until smooth. Add remaining ingredients; mix well.
Line a 9-inch pan with the vanilla wafers. Cut strawberries up and mix with strawberry glaze. Pour strawberry mixture over vanilla wafers. Just before serving, spread thawed Cool Whip over top.
Heat peanut oil and sesame oil in wok over medium heat. Add garlic and ginger (do not brown). Add rice and fry over high heat until rice begins to change color. Sprinkle with soy sauce and continue frying. Add ham and water chestnuts and stir well. Move rice to sides and egg in middle. Stir until almost dry. Mix with rice and add green onions. Serves 4 to 5.
Saute onion in butter in a skillet until tender. Stir in remaining ingredients and 1 cup water. Cook until tender and liquid is dissolved. Serve at once.
Cook peanuts, sugar and syrup to hard crack stage. Add soda and stir briskly; pour into buttered pan but don't spread. Put in cool place until hard; break into pieces. Store in tightly covered tin.
Preheat oven to 400°. Grease iron skillet. (You can use large glass baking dish.) Mix ingredients and pour in pan. Cook 20 to 25 minutes.
Dissolve jello in 2 cups of boiling water. Melt frozen raspberries in jello and mix well. Add applesauce and mix. Pour into mold and refrigerate.
Preheat oven to 375°. Cream first 4 ingredients, then add remaining. Drop golf ball size cookies on baking sheets sprayed with baking spray 3 inches apart (1 dozen per tray). Bake for 10 minutes. Remove and cool even if they look uncooked when you're pulling them out of the oven. They harden when they cool and are easy to overbake. Cook and store in airtight container.
Cream butter, sugar and vanilla. Add flour and mix thoroughly. Add chocolate chips, stirring by hand. Sprinkle top with pecans. Pour mixture into oblong cake pan. Bake at 350° for 25 minutes or until top is light brown. Allow to cool; cut into bars.
Heat oven to 350°. Grease the bottom only of a loaf pan (9 x 5 x 3-inch). Beat all of the ingredients, except the gumdrops and the nuts, in a large mixing bowl on low speed for 15 seconds. Then beat on medium speed constantly for 30 seconds. Stir in gumdrops and nuts.
Spread margarine in 9 x 12-inch baking dish. In large bowl, mix bread cubes, ham, 1 1/2 cups Cheddar cheese. Spread in dish. In large bowl, mix eggs and milk together well, season with salt and pepper. Pour over bread cubes mixture and cover with plastic wrap and refrigerate overnight. Preheat oven to 325°. Bake, uncovered, for 32 minutes. Remove from oven. Up oven temperature to 350°. Add remaining 1/2 cup cheese. Return to oven and bake 10 to 20 minutes longer, or until firm to the touch and golden brown. Sprinkle with green onions, cut into squares and serve. Makes 12 servings.
Snap off tough ends of asparagus. Remove scales with vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water; cover and steam 6 to 8 minutes or until tender-crisp.
Mix and pack in muffin pans. Cover with the other half of the tomato paste. Bake at 425 ° for 15 to 20 minutes. (Can be topped with grated cheese.)
In a medium saucepan, combine 1/4 cup sugar, cornstarch, salt and water. Stir to dissolve, then cook over medium heat, stirring constantly until mixture thickens. Add remaining sugar and butter, return to heat and cook until sugar dissolves. Add vanilla and peaches. Stir to mix thoroughly. Pour into 8-inch square pan or individual serving dishes. Top with granola or gingersnaps. Serve with cream, whipped cream or ice cream. Serves 6 to 8.
In a large frying pan, heat olive oil. Add onion and cook until soft but not brown. Add garlic, tomatoes, sugar, salt and pepper. Stir and cook, covered, until tomatoes are soft, about 30 minutes. Add basil or parsley and cook another 5 minutes.
Place one vanilla wafer in each liner, if using cupcake size. Split wafer, if using mini cupcake size. Mix cream cheese, vanilla and sugar. Spoon over wafers. Bake at 325° for 25 minutes. Top with choice of fruit, preserves, nuts or chocolate.
Brown ground beef and onion, drain. mix beef mixture, soup, rotel, seasoning, milk and worcestershire sauce together. Put cheese in tortilla shells and roll; place in buttered 9x13 casserole pan. Pour beef mixture over, pour extra cheese on top. Bake 350° for 30 min. Top with lettuce, tomato, black olives and sour cream.
Peel the potatoes and cut into round circles. Place in 2 or 3-quart deep pan and add milk and water. Cut Velveeta into large chunks and place about half inside of potatoes. Add margarine and season with salt and pepper to taste. Bake in a 350° oven for 45 minutes or until done. About 10 minutes before done, add rest of cheese. Serves 4 to 5.
Cook sausage and mushrooms in large skillet until no longer pink; drain. Stir in 1/2 can of pizza sauce. Roll dough on lightly floured surface to 12-inch circle. Place on greased cookie or pizza sheet. Spoon sausage mixture over half the dough to within 1/2-inch of edge. Sprinkle with Mozzarella cheese. Moisten edges of dough with water. Fold dough in half over filling. Seal by pressing with tines of fork. Cut slits in top of calzone. Brush with water. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes until golden. Heat remaining pizza sauce and serve with calzone. (Add hot sauce if desired -- IT'S SO GOOD!!!)
Heat oven to 350°. Grease a 9 x 13 x 2-inch pan.
Mix beef, egg, crackers and catsup together. Add onion, salt, pepper and garlic powder; mix well. Add shredded cheese; mix well. Bake in preheated 350° oven for about 1 hour in rectangle pan (make mixture into 2 small loaves). Put some catsup on top before baking and spread to cover top (about 2 tablespoons per loaf).
Mix meat and sauce together. Add small amount to bottom of 9 x 12-inch pan. Place layer of noodles in pan; cover with sauce and sprinkle with cheese of any kind. Keep adding noodles, sauce and cheese until all ingredients are used and ending with cheese on top.
Coat meat strips with flour, brown in butter or margarine. Push to one side of pan. Saute onion, garlic and mushrooms. Stir mixture together, cover pan and simmer for 5 minutes. Combine mushroom juice, sour cream, tomato sauce and seasonings. Pour over meat. Simmer about 30 minutes or until tender. Sprinkle with grated cheese and brown, if desired. Serves 4 to 6.
Layer on serving plate the softened cream cheese. Cover with cocktail sauce, then chopped onions. Add drained and rinsed shrimp and top with cheese. Serve with Ritz crackers.
In bowl, mix cubed potatoes, onion slices and pepper slices. Add the Wesson oil and mix. Add sausage pieces; mix again. Place ingredients flat in pan; cook for 1 hour at 350°, stirring occasionally during cooking.
Drain and rinse canned vegetables. Boil sugar, vinegar, oil and water. Pour over vegetables while hot. Refrigerate for several hours.
Mix sugar, cocoa, butter and 3/4 cup milk; heat. When mixture boils, add remaining milk. Boil 10 minutes (no less). After taking off stove, add vanilla, then beat, scraping sides often. Pour into well buttered dish. Cut after 5 minutes, before it cools.
Stir together flour, baking powder, baking soda, salt and cinnamon; set aside. Beat eggs with sugar for 2 minutes, gradually add oil and beat 2 minutes. Add extract alternately. Fold flour mixture and zucchini until moistened. Stir in pecans and raisins; do not overmix. Pour batter into well greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes to 1 hour and 15 minutes. Cool 10 minutes, remove from pan. Cool completely on wire rack; wrap in plastic wrap.
Dissolve Jell-O in boiling water. Add strawberries, saving juice. Add pineapple (save juice) and sliced bananas. Combine juices saved from fruit with water to make 1 1/2 cups of liquid. Stir together and pour 1/2 of the mixture in a 9 x 13-inch Pyrex or non-metallic dish. Chill 1 hour; spread sour cream on top. Pour rest of Jell-O mixture on top of sour cream. Chill until firm. Cut into squares.
Combine ingredients in a large baking dish. Top with bacon strips and bake at 325° for 1 hour.
Mix ingredients in large bowl. Pour into a sprayed or greased baking dish. Top with 2 cups crushed corn flakes mixed with 1/2 cup melted butter. Bake 40 minutes at 350°.
Mix together. Bake for 1 hour at 350°. Do not stir while cooking.
Combine and melt together the first five ingredients on low heat. Bring to a boil, then put on medium heat and cook to soft ball temperature on a candy thermometer. Remove from heat. Stir in oats and peanut butter. Drop by spoonfuls on wax paper immediately.
Cook potatoes and mash. Add all other ingredients, except marshmallows; blend. Pour into a greased casserole dish. Top with marshmallows and bake about 20 minutes at 350°.
Melt butter and saute almonds until light brown. Stir in soup with flour and milk. Bring to a boil, then simmer, stirring constantly until thick, approximately 5 minutes. Grease 1 1/2-quart casserole. Layer 1/2 cup potatoes, chicken, carrots, plus 1/2 of sauce. Repeat layers and top with remaining sauce. Bake at 350° for 30 minutes.
Cream butter, vanilla and sugar well. Add flour and mix. Add chocolate chips and nuts. Press into an ungreased pan (10 x 15-inch, jelly roll size). Bake at 350° for 15 to 20 minutes. Cut into squares and leave in pan until cool.
One at a time, dissolve each Jell-O into 1 1/2 cups hot water. Put Knox gelatine in hot water and set aside. Bring to boil the milk and sugar. Stir constantly. Add Knox gelatine and sour cream. Add vanilla. Divide into 3 bowls; set aside.