HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Jell-O, sugar and cornstarch in pan until smooth. Add boiling water. Mix. Bring to a boil, stirring constantly, until mixture thickens and turns deep red. Remove from heat and cool about 10 minutes.
In a large pot, simmer all the ingredients together until thick, then add 4 or 5 chopped up hot dog franks. Simmer 15 minutes longer. Very good on hot dogs.
Mix first 5 ingredients in mixer. Fold poppy seed in by hand. Pour into 2 loaf pans. Bake at 325° for 45 minutes.
Place chicken in casserole. Mix the soup, broth and Veg-All; pour over chicken. Mix the flour, butter and buttermilk; pour over chicken. Cook at 350° for 45 minutes.
Mix together the jello, water, pineapple and pie filling. Chill. Mix together the remaining ingredients and cover top.
Drain corn; put in pan with remaining ingredients. Mix well. Heat until cheese is melted; stir often.
Mix flour, baking powder and salt;	set aside. Beat butter, sugar, eggs and vanilla until fluffy. Stir in carrots, nuts and flour mixture just until blended. Spread in greased 13 x 9 x 2-inch baking dish. Bake on center rack in preheated 350° oven	for 30 minutes. Cool slightly in pan on rack, then spread Orange Frosting over top. Cool completely and cut in 48 bars or smaller squares.
Place butter in a 3-quart Pyrex dish in a 350° oven to melt. While melting butter, prepare batter. Mix flour, 3/4 cup sugar and milk together and pour over butter. Spoon fruit over batter, pouring juice over all. Sprinkle 1/4 cup sugar on top and bake at 350° for 45 minutes or until golden brown.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar and lemon juice. Sift flour, baking powder, cinnamon and salt together. Fold in pumpkin. Spread on greased and floured 15 x 10-inch pan. Top with chopped nuts. Bake at 375° for 15 minutes. Turn out on Saran Wrap. Place another piece of wrap on top of cake. Roll up together. Cool. Unroll and spread with filling.
Preheat oven to 300°. Sift cornstarch, confectioners sugar and flour together. Blend in margarine with spoon. Mix until soft, smooth dough forms. Shape into balls, logs or crescents.
Combine all ingredients; toss lightly to mix. Garnish as desired. Makes 4 to 6 servings.
Mix corn and eggs together thoroughly. Mix flour and sugar well with milk. Add corn and eggs to this mixture. Dot with butter. Bake 1 hour in 350° oven.
Cream together sugar, shortening, eggs, honey, vanilla and lemon. Mix buttermilk and teaspoon nutmeg; set aside. Sift together 4 cups flour, baking powder and salt. Alternate, pouring buttermilk mixture and flour mixture into first mixture. Mix well. Refrigerate overnight. Next day, use extra 1/2 cup flour to roll out dough. Cut with cookie cutter 1/2-inch thick. Bake at 350° for 10 to 12 minutes.
Cut up and cook zucchini until crunchy-tender. Measure 4 cups. Add the lemon juice and dash of salt. Let set while measuring the remaining ingredients. Put zucchini into mixture. It will be "soupy." Pour into unbaked pie crust; dot with butter. Cover with crust. Makes a 9-inch pie, like apple. Bake at 400° for 40 minutes or until browned.
Mix together eggs, cream and cheese. Add salt, nutmeg and onion. Pour into crusts and bake at 375° until firm. Brown crusts first.
Roll out bread dough into rectangle shape. Cover with melted butter. Combine walnuts, brown sugar, and white sugar in a bowl. Spread evenly and generously over dough. Roll long side to long side. Brush with melted butter again. Cover and let double in bulk. Bake at 350° to 375° for 45 minutes.
Chop the tomatoes finely until almost pulp-like. Add the diced, unpeeled cucumber, the chopped garlic, olives, onion, green pepper, oil, vinegar, seasoning and herbs. Chill the mixture before serving. Sprinkle with hard-boiled eggs.
Stir contents of mix, 1-1/2 cups hot water, oranges and 1/4 cup margarine until mixture is moistened and set aside. Spoon into a 8 x 12 baking dish - top with chops. Mix marmalade and mustard, spread on chops and bake at 375 degrees for 45 minutes or until chops are cooked thru. Serves 4.
Bring to a boil and stir until red hots dissolve. Add cucumbers and boil gently about 30 minutes. Remove pickles and pack into hot jars. Bring syrup to a boil and simmer about 30 minutes. Fill jars and seal. Pickles can be left in syrup overnight, then brought to a boil next morning and put into jars and sealed.
Mix, adding corn and butter last. Pour in greased casserole dish and cook at 450° until it begins to brown. Reduce heat to 300° and cook until firm, 30 to 40 minutes.
Boil chicken in water seasoned with the salt and pepper until the chicken is done and falling off the bones. Remove chicken from the water. Set aside to cool.
Secret for "barbecuing" ribs without burning (no small trick) is to cover grill with foil. To keep them juicy, baste with beer, water or broth. The finishing touch is to baste ribs with spicy barbecue sauce until they are glazed. This combined with the charcoal flavor makes them irresistible.
Drain beans and add pepper. Combine beans, pepper, sour cream and mayonnaise; mix well. Put in a 2-quart casserole; sprinkle cheese on top. Bake at 350° for 45 minutes.
Fill gallon glass container with cold water. Add tea bags. Cover and place in the sun for 3 to 4 hours. Remove tea bags and keep in refrigerator. Add sweetener and/or lemon to taste. Serve over ice.
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into mixing bowl; add pudding. Beat with wire whisk until well blended (1 to 2 minutes). Let stand 3 minutes.
Combine eggs, sugar, oil, vanilla, cinnamon with flour. Add zucchini and nuts or raisins. Bake in muffin pans with paper cups for 30 minutes at 350°. Makes 24.
Cream shortening, sugars, eggs and vanilla. Add remaining ingredients. Drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix cocoa, salt, flour and sugar together. Add melted margarine and eggs. Add nuts and vanilla. Flour and grease pan. Bake at 375 degrees for 35 -40 minutes.
In large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce. Heat oven to 350°. Stir together cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of meat sauce and 1/2 cup of the Mozzarella cheese. In ungreased baking pan, 13 x 9 x 2-inch, alternate layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella cheese and the cottage cheese mixture. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. Sprinkle reserved Mozzarella cheese across lasagna. Bake uncovered 45 minutes. Let stand 15 minutes before cutting.
Cook spaghetti (break into 2 1/2-inch pieces before cooking). After spaghetti is cooked, rinse in hot water. Combine all ingredients, saving some cheese for topping. Put in casserole and bake at 350° for one hour.
Place frozen spinach in a bowl; cover with Hellmann's mayonnaise. Spoon chives and parsley on top. Let stand in refrigerator overnight. Blend. Serve with raw vegetables or potato chips.
Mix sugar and syrup together. Bring to a boil. Stir in butter, peanut butter and vanilla. Remove from heat and stir in corn flakes. Place on wax paper in small (about 1/4 cup) mounds to firm.
Combine the first 3 ingredients. Mix the remaining ingredients and pour over the first mixture. Let set in refrigerator 12 hours before serving. Will keep in refrigerator several weeks. Drain before serving.
Mix eggs, sugar, syrup, vanilla, nuts and butter together. Mix flour and milk together and add to the other mix. Pour into unbaked pie shell. Bake real slow for 1 hour or until done at 350°.
Boil milk and sugar 3 or 4 minutes. Remove from heat; add other ingredients. Mix well. Drop on wax paper by spoonfuls.
Spread first three ingredients over chicken which has been placed in a casserole dish. Bake 2 hours, covered, at 300°.
In a large bowl mix 3 cups flour, salt, corn meal and yeast. Add margarine and gradually add hot water and molasses. Beat 2 minutes with mixer. Stir in enough flour to make a soft dough. Knead until smooth, about 8 minutes. Put dough in greased bowl, turn dough, and grease top. Cover and let rise until doubled, about 1 hour.
Crush crackers. Put baking powder into crackers. Add vanilla and salt into egg whites. Beat until stiff. Add sugar gradually; beat thoroughly. Fold in crackers and nuts. Put in slightly buttered 13 x 9-inch pan. Bake at 350° for 25 minutes, until light brown. Cool.
Slice okra into 1/2-inch rounds. In a paper bag, combine corn meal, salt and pepper; add okra and shake. Fry in hot oil until okra is browned. Drain on paper towels. Preparation time: 10 minutes. Cooking time: 15 to 20 minutes. Serves 4.
Mix softened cream cheese and brown sugar until smooth. Add vanilla and peanuts. Stir well. Chill. Serve with any good apple. It's delicious!
Grease a glass pie plate with margarine. Preheat oven to 350°. Sift flour, sugar and cocoa. Melt margarine; mix with sugar. Add eggs and vanilla; beat well. Stir in nuts. Pour into pie plate; bake for 30 minutes.
Melt butter in saucepan. Add brown sugar and blend well with the melted butter. Take pan from heat and cool. Add unbeaten eggs and vanilla. Beat vigorously with a wooden spoon. Sift together flour, baking powder and salt. Mix flour and sugar mixture together (pecans may be added). Spread batter evenly in greased 8 x 12-inch pan. Bake about 30 minutes at 350°. Cut in strips while warm and roll in powdered sugar. Makes 3 dozen bars.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating until blended. Add flour, then flavoring. Place in cold oven. Set at 350° and bake 60 to 70 minutes.
Melt butter in medium frying pan. Saute onion and tomato with 2 or 3 hot chili peppers. Add cheeses with onion, tomato and peppers. Stir over medium heat until cheese is melted. Serve hot over tortilla chips. Serves 8 to 10 people.
Wash okra well; drain. Cut off tip and stem ends. Cut okra crosswise into 1/2 inch slices. Dip okra in egg, then in flour seasoned with paprika. Fry in hot oil until brown and crisp; drain slightly. Add cheese, salt and pepper. Stir gently to coat. Serve immediately. Makes 4 to 5 servings.
Mix all ingredients and beat well. Pour into unbaked pie shell and bake at 300° until pie is well done. Double recipe for 2 pies.
Cut chicken as for frying and fry slightly. Remove chicken and stir flour into shortening in which the chicken was fried. Stir constantly until golden brown (not burnt). Add onions and stir until soft. Place chicken again in pot. Add 9 cups of water (hot) and let simmer slowly. Season to taste and add green pepper and celery. Gumbo should be allowed to simmer 2 to 3 hours. About 1 hour before serving, add finely cut onion tops and parsley. Gumbo file is put in as you serve your plate; a pinch or more can be added. Never cook the file. Serve with steamed rice. Serves 6 people.
Bring shortening or margarine, cinnamon, Equal, raisins, dates, nutmeg, cloves, carrots and pineapple to a boil for a few minutes in the hot water. Cool and add flour, soda, salt and nuts, if desired. Mixture will be very stiff, so mix with hands. Bake in greased tube pan for 1 hour at 300°. Store in a cool place. Will keep for a long time in the refrigerator.
Melt chocolate; cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift flour and baking powder together. Add alternately with buttermilk to creamed mixture. Add nuts and coconut.
Brown garlic in oil. Add chicken, cook until white. Add broccoli in pan; stir and simmer for 5 minutes. Add tomatoes (cut real small). Add basil, pepper, wine and broth. Cook for 5 minutes. Cook then stir in pasta.
Spread well chopped pecans on bottom of an 8-inch square baking pan. Melt butter slowly in a skillet. Add sugar and water to melted butter, stirring constantly. Bring to boil over high heat. Cook and stir until mixture turns light brown, about 5 minutes. Pour this mixture immediately over pecans and spread evenly to sides of pan. Break chocolate bars into squares and place on hot toffee. When melted, spread over toffee. Cool; break into pieces and store in covered container.
Drain pineapple, reserving juice. Cut chicken breasts into 1/2-inch wide strips. Combine chicken and green onions in a shallow, nonmetallic container. Combine pineapple juice and remaining ingredients, mixing well. Pour over chicken mixture and toss. Cover and refrigerate at least 4 hours. Thread chicken, green onions and reserved pineapple chunks onto wooden skewers. Broil with skewers 5 to 6 inches from heat source, brushing with marinade often.
Cook zucchini, onions and bouillon with a little water until tender. Pour contents into blender and puree. Pour mixture back into pan and add 1 cup milk. Bring to a boil. Garnish with fresh crumbled bacon bits and croutons.
Cream the first three ingredients. Add beaten eggs and vanilla mix thoroughly. Add sifted dry ingredients. Stir in cereal and nuts. Roll into walnut-size balls and place on a cookie sheet. Bake 10 minutes at 400°. Yields five to six dozen.
Cook chocolate until melted; add milk and cook until thick. Add all ingredients. Pour on buttered dish.
Cream Crisco, oleo and sugar. Add eggs, one at a time. Beat well after each. Add extract and flour. Add 7-Up last. Pour into greased tube pan. Bake at 300° for 1 hour and 25 minutes. Don't open door while cake is baking. Let cool for awhile, then loosen from pan while still barely warm. Turn out of pan. Keep under cake cover. Can be frozen.
Cream sugar and butter. Add eggs	and beat. Add vanilla. Mix rest of ingredients and add to the sugar mixture. Lightly flour wax and make 2 rolls of cookies. Wrap in wax paper and Reynolds Wrap.	Place in refrigerator overnight. Next day, slice and bake at 325° for 7 to 10 minutes. Makes about 5 dozen.
Coat one side of each slice of bread lightly with cooking spray. Sprinkle evenly with garlic powder. Place on ungreased baking sheet. Bake at 300° for 18 to 20 minutes. Cut into cubes and set aside. Rub inside of a large salad bowl with garlic. Place lettuce in bowl. Combine chicken broth, lemon juice, Worcestershire, anchovy and mustard in a small bowl, stirring well. Drizzle over lettuce. Sprinkle salad with Parmesan cheese and cracked pepper. Toss well. Top with bread cubes. Serve immediately. Contains 82 calories, 27% from fat per 1 cup serving.
Prepare turkey and stuff as you normally would. Before you put turkey in the oven, lay uncooked strips of bacon to cover top of turkey. This will baste the turkey while it cooks. Turkey will cook up juicier and tender.
Brown and drain hamburger. Put on bottom of a casserole dish. Pour pizza sauce on top of hamburger. Put cheese on top of pizza sauce. In a separate bowl; mix Bisquick, milk and eggs until smooth. Pour evenly on top of cheese. Bake at 400° for 30 to 35 minutes or until brown. Bake, uncovered.
Cream butter and sugar; melt and cool chocolate. Blend into butter and sugar mixture, then add vanilla. Add eggs, one at a time; beat for 5 minutes after each. Turn into pie crust shell and chill for several hours. Top with whipped cream, if desired. Add orange extract.
Put strips of foil around the edge of pastry. Bake pastry for 5 minutes at 450°. Cool. Beat eggs; stir in other ingredients. Mix well. Pour into pastry. Bake for 30 minutes at 350°. Remove foil and bake 30 minutes longer at 350°. Remove from oven and cool 2 hours.
Dice bacon and fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly; add cubed potatoes, grated carrot and hard-cooked eggs. Blend and serve.
Heat oven to 400°. Grease pie plate. Brown beef and onion; drain off fat. Spread on pie plate. Beat milk, Bisquick, salt, pepper and eggs until smooth. Pour in pie plate and bake for 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, approximately 5 to 8 minutes.
Mix flour, salt and pepper together. Coat roast with flour mixture. Brown in Dutch oven in oil. Add wine vinegar, wine, water, onion, bay leaf, cinnamon, allspice and cloves. Cook on simmer 2 hours or until meat is tender (covered). Remove meat from pan. Add raisins and gingersnaps. Cook until thickened. Serve sauce over sliced meat.
Cook cranberries in very small amount of water until they pop. Run through strainer. Add gelatin dissolved in cold water, sugar, lemon juice and salt. Heat to dissolve. Pour into oiled mold to set.
Cut enough Twinkies lengthwise to cover the bottom of a 9 x 13 pan. Cook the pudding at a low temperature and then increase the temperature until you see the first bubbles. Remove from the heat and let cool for 5 to 10 minutes. Pour over the Twinkies. Place the pan in the refrigerator overnight or at least 3 hours. Spread the Cool Whip just before serving and sprinkle with a few nut meats on top. Make sure the pudding is cold before spreading the Cool Whip.
Cook carrots. Make a sauce of rest of the ingredients, but crumbs and pour over carrots in casserole dish. Mix 1/4 cup margarine with bread crumbs and put over sauce and carrots. Bake at 350° for 30 to 35 minutes. Serves 10.
Combine all ingredients except blueberries in bowl, mixing to blend. Fold in blueberries. Spoon into greased and floured muffin cups. Bake at 400° for 25 minutes. Yields 1 dozen.
Beat eggs until fluffy. Add oil, sugar, vanilla and zucchini. Mix well. Add rest of ingredients and blend well.
Mix crackers, sugar and margarine. Press into a 9 x 13-inch pan (save 1 cup crumbs for topping). In large bowl, mix together Eagle Brand milk and orange juice. Add oranges and pineapple and fold in Cool Whip. Spread mixture over the crumb crust. Sprinkle reserved cup of crumbs on top. Dot with maraschino cherries. Chill in refrigerator several hours or overnight. Serves 12 to 15.
Boil 5 minutes with peppers. Enough for 1 jar. Pack and seal.
Core and peel apples. Garnish with the remaining ingredients. Bake in an 8 x 10-inch dish at 350° for 40 to 50 minutes.
Mix together in a bowl. Roll between waxed paper. Bake at 425°.
Cook spaghetti as package directs; drain. Mix chicken, pimento, soup, salt, pepper, broth and grated cheese. Put in 9 x 11-inch casserole. Sprinkle 1/2 cup grated cheese on top. Bake at 350° for 1 hour.
On a sheet of waxed paper, combine flour and salt. Dip eggplant into the milk and coat with flour mixture. Heat oil in a large skillet over medium heat.
Combine in top part of a double boiler. Both the egg whites and the water should be cold. Set over briskly boiling water in the bottom of a double boiler. After beating, about 3 or 4 minutes, add six large marshmallows. Continue beating until the mixture will hold a stiff peak without falling to one side.
Cream shortening and sugar until light. Add eggs, one at a time, beating well after each. Stir in mashed banana. Sift together dry ingredients. Add to banana mixture. Mix until well blended. Pour into a greased and floured loaf pan. Bake at 350° for 40 to 45 minutes.
Icing: Before baking your cake, blend by hand the Cool Whip, vanilla pudding and crushed pineapple. Set in refrigerator and let cool until cake is done.
Saute onion in 1 stick margarine. Add to soup and sour cream. Pour over potatoes. Add shredded cheese. Crumble 1 individual package of Ritz crackers over top. Add 1/2 stick margarine. Bake at 350° for 30 minutes. Serves 8.
Drain beans and corn; rinse in cold water. Put ingredients in deep bowl with green peppers, celery, onion and pimento.
Cook squash until tender and drain. Return to pan and add onion, sauteed in margarine. Mix all other ingredients. Put into baking dish. Bake at 350° for 35 minutes.
Cream butter and shortening well. Add sugar and beat until light and fluffy. Add salt and vanilla; heat again. Add hot milk a little at a time and continue to beat with addition of milk. When all ingredients are thoroughly mixed, beat for 15 minutes. Use a Mixmaster.
Mix squash, onions, peppers and salt together. Cover with ice water for 1 hour, then rinse. Mix in sugar, vinegar, turmeric and celery seed. Then cook for 15 minutes. Put in pint jars and seal.
Mix all ingredients and pour into unbaked pie shell. Bake at 325° for 30 minutes or until center of pie is firm when shaken.
Lightly saute minced onion, add rice and toss until the grains are covered, about 3 to 4 minutes. Add beaten egg and stir-fry until cooked. Add diced (small diced) meat and rareripes. Shake in soy sauce until rice becomes a light brown. Stir constantly.
Mix well, jello, gelatin, water and sugar until dissolved. Stir in ice cream until	melted	and smooth. Add strawberries. Pour into pie shell. Top with whipped cream or Cool Whip (Cool Whip is what I use). Keep in refrigerator.
Wash and trim cauliflower. Thinly slice the florets. Set aside. In medium saucepan, saute onion in the heated butter until onion is limp. Add the garlic. Saute 1 minute longer. Crumble meat into pan. Saute until browned. Drain excess fat. Stir in cauliflower, tomato sauce, water, broth, lemon juice, herbs and seasonings. Bring to a boil. Cover and simmer 15 to 20 minutes. Serve immediately. Makes 4 servings.
Mix in bowl flour and sugar. Mix and bring to a boil cocoa, butter and Coca-Cola. Remove from heat and cool slightly, then add buttermilk, vanilla and beaten eggs. Mix well with spoon. Add to flour and sugar. Mix well with spoon, not mixer. Bake at 350° approximately 30 to 35 minutes. Immediately after removing from oven, spread one jar marshmallow cream over top.
Combine first 3 ingredients in a medium bowl; beat at low speed of an electric mixer until well blended. Gradually add hot water, mixing well. Add flour and next 8 ingredients; beat at low speed until blended, scraping bowl occasionally. Beat at high speed 1 minute.
Boil cranberries, juice, water and sugar for 5 minutes. Add jello, when dissolved add rest of ingredients.
Bake cake per box instructions in a 13 x 9-inch pan. While cake is baking, mix the jello in boiling water. Cool until cake is baked. When cake comes from oven, poke full of holes (good size ones) with a fork. Spoon jello into holes until used up. Refrigerate cake until cold and jello is set. Beat pudding with 3 cups cold milk. Spread over cake, then top with Cool Whip. Refrigerate until ready to serve.
Combine dressing mix, dill weed, lemon-pepper and garlic powder. Toss well. Add crackers. Drizzle oil over cracker mixture; toss well. Place mixture in a large paper bag and fold closed. Let stand for 2 hours, shaking bag occasionally. Store mixture in an airtight container. Yields 11 1/2 cups.
Cook hamburger, onion and taco seasoning as you would for tacos. Mix all ingredients into pot; simmer. Cook in crock-pot on high for 2 to 2 1/2 hours or on low for 4 hours. Serves 6 to 8.
Mix together oranges, sour cream and pineapple. Fold in marshmallows. Chill and serve.
Preheat oven to 400°. Butter 9 x 9 x 2 inch pan. Melt 1 Tbsp. butter in medium nonstick skillet over medium low heat. Add onion and saute until tender, about 10 minutes. Cool. Mix cornmeal and next 5 ingredients in large bowl. Add 7 Tbsp. butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk to dry ingredients and stir until blended. Mix in cheese, red peppers, basil and onion. Transfer to prepared pan.
Slowly cook the tomato sauce and pressed garlic for about one hour. In a large bowl, mix beef, bread crumbs, Worcestershire sauce, eggs, milk, onion, salt and pepper. Use hands to mix and form into meatballs about 1-inch in diameter. Cover with sauce and cook in a 350° oven until browned.
Cook sausage over medium flame until done, stirring to crumble well; drain on paper towels and set aside. Spread each slice of bread with margarine; cut into cubes. Place bread cubes in a 13 x 9 x 2-inch baking dish; sprinkle with sausage and top with cheese. Combine remaining ingredients and pour over sausage mixture. Chill at least 8 hours. Bake in a 350° oven for 40 to 50 minutes.