HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let Jell-O, boiling water and cool water set at room temperature. Punch holes 1/2-inch apart and pour liquid over cake. Refrigerate while making icing.
Stir-fry celery, onion, salt and ginger in hot oil until tender-crisp (3 to 5 minutes). Remove with slotted spoon. Add chicken to hot oil and stir-fry until no longer pink (10 minutes). Return vegetables to pan with chicken. Drain canned vegetables and add to pan. Add bouillon cubes and stir until dissolved. Combine soy sauce and cornstarch until smooth. Add to chicken and vegetables and cook until sauce boils and thickens. Serve over hot rice.
Boil noodles in salted water until tender; drain and set aside. Brown ground beef, onion and peppers in skillet; drain fat. Combine with soup. Stir in noodles, olives and mushrooms. Mix well. Place in greased casserole dish and top with grated cheese. Bake at 350° for 30 minutes.
Combine corn bread mix, eggs, margarine, broccoli, onion, cheese and salt in bowl. Mix well. Spoon into baking dish sprayed with cooking spray. Bake at 375° for 30 to 40 minutes or until brown and set.
Inspect oysters and remove small bits of shell. Melt the butter. Add the oysters and their liquid and cook until the edges of the oysters begin to curl. Add milk and salt and heat just to boiling. Sprinkle with paprika.
Brown hamburger meat with onion; drain. In medium bowl, mix soups and enchilada sauce. Layer a 9 x 13-inch casserole with chips, sauce mixture, meat, beans and cheese. Repeat. Bake in a 350° oven for 25 to 35 minutes.
Make night before. On cookie sheet, spread out crescent roll on pan. Bake at 400° for 10 minutes; let cool. Mix salad dressing, cream cheese, cottage cheese and mayo; spread over cooled crescent. Mix veggies; place on top. Sprinkle with oregano and Parmesan cheese.
Cream oil, butter and sugar. Add eggs. Mix flour, salt and baking powder. Alternate adding dry ingredients and milk. Add flavorings. Place in a greased pan. Bake for 2 hours at 300°.
Put asparagus in a pan with the stock and onion. Cover the pan; bring to a boil and simmer 6 to 8 minutes or until the asparagus is tender. Reserve a few tips for garnish. Work asparagus and liquid through a nylon sieve or puree in a blender. Melt the butter in a large pan; stir in flour and cook, stirring until straw colored. Take from heat and add the puree. Season and bring the soup to a boil, stirring and simmer 2 to 3 minutes. Mix the egg yolks and cream together and add a little of the hot soup before adding this mixture to the remaining soup. Reheat carefully without boiling. Adjust seasonings; add reserved asparagus tips.
Mix together oats, flour and brown sugar. Cut in butter until evenly mixed and crumbly. In a 6 inch x 10 inch x 2 inch baking dish, arrange a little less than half the applesauce. Sprinkle with 1/2 tsp. cinnamon. Spoon 3 Tbsp. topping over the applesauce base. Evenly arrange the yams. Spread remaining applesauce over yams. Sprinkle remaining cinnamon. Add rest of topping and spread evenly. Bake at 350 degrees about 30 - 40 minutes. Top with marshmallows or whipped cream, if desired.
Mix sour cream, softened cream cheese and taco mix with beaters on medium. Put mixture in a medium round pizza pan or cookie sheet and spread mixture out to cover bottom of sheet. Add chopped lettuce, then tomatoes, then cheese, then sliced black olives.
Mix bread crumbs, cheese, parsley, salt and pepper. Combine butter and garlic. Dip chicken in butter, then in crumb mixture. Arrange in single layer in baking pan. Bake 1 hour at 350°, uncovered.
In a large pot, pour in oil. Add garlic. Cook on medium gas until light brown. Add crabs. Cover and cook until crabs turn red. Add crushed tomatoes. Add a can of water for each can of tomatoes. Add tomato paste and a can of water for each can of paste. Add basil. Cook on low gas and stir often. Cook for 2 hours. Cook spaghetti according to package directions. Place spaghetti in bowl and cover with crab gravy. Serve crabs on side.
Coat a 1 3/4 quart casserole with cooking spray. Layer half of	okra, bacon, tomato and onion slices. Sprinkle with 1/8 teaspoon pepper. Repeat layers.	Sprinkle water over vegetables. Cover	and bake at 350° for 40 to 45 minutes or until vegetables are tender. Yield: 6 (2/3 cup) servings.
Beat eggs; mix corn syrup, sugar, peanut butter and vanilla together. Pour in unbaked pie shell. Bake 10 minutes at 400°; then lower heat to 350°. Bake 45 to 60 minutes, until top is brown and crisp or until firm like pecan pie.
Cook manicotti according to package directions. Prepare sauce. Blend tomato sauce, paste and water until well blended. Stir in garlic, oregano, Italian seasoning, salt and pepper. Simmer over low heat for 1/2 hour. Preheat oven to 350°. Mix Ricotta cheese, Mozzarella cheese, egg, 1/2 of Parmesan cheese and parsley flakes. Using teaspoon fill cooled manicotti shells with cheese mixture. Spread a thin layer of sauce on bottom of 9 x 11-inch pan. Place stuffed shells, side by side in pan. Cover with remaining spaghetti sauce and Parmesan cheese. Bake at 350° for 45 minutes. Serves 4.
In saucepan, cook ingredients over medium heat, stirring constantly, until it thickens, then boil 1 minute. Makes 1 3/4 cups.
Cut outer orange peel into a spiral and place in a container; squeeze the orange and add juice to container. Add juice of 1 lemon; add slices of another lemon. Add wine, sugar and brandy. Stir and chill; finally, add club soda.
Mix first 5 ingredients and roll into balls. Melt wax and chocolate bits in double boiler. Dip each ball. Use fork to lift out. Dry on wax paper.
Grease and flour two 8-inch cake pans. Sift in large bowl first 4 ingredients. Mix milk, lemon juice, butter and bananas. Add alternately to dry ingredients. Beat at medium speed 2 minutes. Add eggs; beat 2 minutes. Pour into pans. Bake at 350° for 40 minutes or until done. Frost.
Cream butter until light and fluffy. Gradually add sugar, beating well. Add egg and vanilla and beat well. Mix flour, salt and baking powder and add to first mixture. Divide dough into 3 parts. Stir chocolate and nuts into one part; add a few drops of food coloring to another.
Combine all ingredients in a large kettle. Heat to boiling; reduce heat and simmer 15 to 20 minutes.
Rinse beans. Soak overnight. Boil beans slowly until skin bursts. Drain beans; add pork (or bacon) and onion. Mix salt, molasses, sugar and mustard with 1 cup boiling water and pour over bean mixture. Then add approximately 4 cups boiling water (just enough to cover beans). Cover and bake on low for 4 to 6 hours.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients together and add to creamed mixture. Add bananas and nuts. Pour into two well-greased loaf pans. Bake at 250° to 300° from 1 to 2 hours.
Mix pineapple and marshmallows together. Add pudding and then fold in Cool Whip and pecans. Put in Pyrex oblong dish and chill.
Mix eggs, sugar, butter and bread with milk. Add pineapple. Bake at 350° for 1 hour. Great with ham. May be served hot or cold.
Brown hamburger. Drain. Mix together other ingredients except noodles and place in a 2-quart casserole dish. Bake, covered, at 250° for 45 minutes. Sprinkle with noodles and bake, uncovered, 15 minutes more.
Combine flour, baking powder, salt and 3/4 cup sugar in a large mixing bowl. Add shortening, milk and eggs. Beat at medium speed for 4 minutes. Grease bottom and sides of an 13 x 9 x 2-inch pan. Coat with bread crumbs. Turn batter into prepared pan. Place plums on top, pushing one edge of each half down 1/4-inch into batter. Dot with butter. Combine remaining 1/4 cup sugar and cloves; mix well. Sprinkle over plums. Bake at 350° about 40 minutes.
Cream butter and sugar. Add vanilla, flour, salt and nuts to creamed mixture. Drop cookies on sheet pan and flatten with fork. Bake in a 350° oven until lightly browned. Makes 5 dozen.
Combine cake mix, 1 package pistachio pudding, eggs, oil, 7-Up and walnuts. Bake in a 9 x 13-inch pan at 350° for 45 to 50 minutes. Cool.
Mix all ingredients together well and place into 2 quart casserole dish. Bake at 400 degrees for 20 minutes. Add topping and bake for 10 more minutes. Serves 6.
Beat eggs, sugar and zucchini. Add remaining ingredients, mixing lightly by hand. Bake in a greased and floured loaf pan at 325° for 1 hour and 20 minutes or use baking sheet for 1 hour.
Heat oven to 375°. Mix butter, thyme, rosemary, tarragon and garlic. Drizzle 1/2 over turkey in shallow roasting pan. Bake, uncovered, 45 minutes. Add remaining ingredients to pan and drizzle with remaining butter mixture. Bake, covered, for 1 hour. Make gravy with the juice.
First, melt chocolate and butter in a heavy saucepan. Remove from heat. Stir in sugar. Add eggs and vanilla; beat well. Stir in flour, salt and chopped nuts. Pour into an 8 x 8-inch pan. Cook for 40 minutes at 325°. Cool for a while; cut into squares.
In a large mixer bowl, beat sweetened condensed milk, pudding mix and water; chill 5 minutes. Fold in whipped cream. Spoon into serving dishes; chill. Garnish as desired. Makes 8 to 10 servings.
Peel and slice carrots. Cook in a little water until tender. Drain. Add Cheez Whiz and melt. Add cream of mushroom soup and mushrooms. Put in a 2-quart casserole and bake at 350° for about 1/2 hour.
Pour pie filling into a greased pan. Sprinkle cake mix over filling. Pour melted butter over cake mix. Top with nuts. Bake at 325° to 350° for 35 minutes to 1 hour, depending on size. Serve as is or with whipped cream.
Prepare pasta as directed on package. Drain. Meanwhile, cook ground beef, onions and garlic; drain. Mix cooked beef, pasta, spaghetti sauce and seasonings in a large bowl. Pour into 13 x 9-inch baking dish. Sprinkle with cheese. Bake at 350° for 35 minutes.
Mix the flour, margarine and nuts and pat in bottom of an 11 x 13-inch pan. Cook 30 minutes at 350°. Let cool.
Brush fillets lightly with half the mustard. Place cornmeal, salt and pepper in a plastic bag. Drop in catfish one at a time and shake until completely coated. Brush fillets lightly with remaining mustard. Return them to bag and shake again. Fry fillets in deep hot oil (330°) until they float to the top and are golden brown. Drain well.
Mix yeast in water; add margarine. Mix all dry ingredients together. Add yeast mixture. Stir chives in last. Let rise; make into rolls or bread. Bake 20 minutes at 400°.
Cream butter. Gradually add sugar and beat until light and fluffy. Add eggs 1 at a time, beating well after each. Blend in peanut butter, then flour. Pour into a greased 10 x 5-inch loaf pan or two 9 x 5-inch loaf pans. Bake in a preheated oven about 1 1/2 hours for large pan and 50 to 60 minutes for the small ones. After 15 minutes of cooking, sprinkle finely chopped peanuts on top to give it a crunchy topping.
Dissolve lye in water. Heat grease to 120° or until all is melted. When you mix the water and lye, it will become very hot. Allow to cool to about 80° before mixing. Slowly pour the melted lard into the lye mixture, stirring slowly until the mixture becomes thick like honey. Pour into a plastic pan, cover with a cloth, let set until cool and cut in squares. I mix my soap in a plastic bucket. If you have old grease (bacon), melt and strain before making soap with it.
Preheat oven to 350°. In a bowl, mix oats, almonds, brown sugar, salt and cinnamon. In a saucepan, warm the oil and honey. Whisk or stir in vanilla when warm. Carefully pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand.
Blend 1 cup flour and 1/4 cup sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture on bottom of 9 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes or until lightly browned.
Cream butter and sugar until fluffy. Add vanilla and egg. Beat well. Add dry ingredients. Mix well. Add chocolate chips. Mix well. Bake in preheated oven for 8 to 10 minutes. Makes approximately 3 dozen cookies.
In a saucepan, combine sugar, flour, cocoa and salt. Then add cream, butter and vanilla. Mix and cook over low heat, stirring occasionally, until it thickens. Then pour over cake or ice cream.
Mix rolled oats, sugar, baking powder and salt together. Add the margarine and a mixture of egg and extract; mix thoroughly.
In deep frying pan add small amount of olive oil. Add chicken pieces to hot oil. Brown slightly. Add soy sauce and vegetables. Reduce heat, cover and stir often. Takes approximately 25 to 30 minutes to simmer. Serve with white or yellow rice. Also works well with beef or pork.
Cook oleo, sugar, chopped dates, chopped nuts and eggs for 10 minutes, stirring constantly. Add vanilla. Pour over Rice Krispies and mix well. When easy to handle, form into small balls and roll in flaked coconut and chopped nuts.
Mix all ingredients, except bread, in saucepan. Heat until mixture is melted and thoroughly blended. Pour into fondue pot. Cut up French bread and dip.
Chill jello until slightly jelled. Add half of Cool Whip and all of pineapple. Crumble half of cake in bottom of pan. Add jello mixture. Take other half of cake and crumble on top of mixture. Cover with remaining Cool Whip. Add coconut.
Cream sugar and shortening; add eggs and vanilla. Sift dry ingredients and add to creamed mixture. Mix well. Add flakes, oatmeal, coconut and nuts; mix well. Place by teaspoon on greased cookie sheet and press flat with fork which has been dipped in water. Bake for 12 to 15 minutes at 350°.
Mix dry ingredients. Add beaten eggs, milk, butter and vanilla. Pour into unbaked pie shell. Bake at 400° for 30 minutes or until set.
Cream sugar and oil until light and fluffy. Add eggs; beat thoroughly. Blend in cocoa and vanilla. Sift dry ingredients. Add dry ingredients alternately with water, beginning and ending with dry ingredients. Stir in kraut until all mixed. Pour into greased and floured 9 x 12-inch cake pan. Bake at 350° for 35 minutes.
Peel and slice carrots; cook in salted water until just tender (do not overcook). Drain carrots. Mix all other ingredients and bring to a rolling boil, stirring constantly. Pour over	the carrots and stir well. Cover and refrigerate. Will keep six weeks.
Mix these ingredients together and set aside. Prepare about 5 pounds venison by trimming all fat and waste away. Slice the meat with the grain in slices 1/4-inch thick and 1-inch wide at most. (If meat is semi-frozen, it will be easier to work with.) Layer meat in a large, flat, glass dish, covering each layer with marinade before starting the next. Cover with plastic wrap and put in the refrigerator overnight.
Combine sugar, syrup, butter and cream. Stir over low heat until sugar is dissolved. Boil over moderate heat to very firm ball stage (250°), stirring occasionally to prevent scorching. Remove from heat and stir in vanilla. Insert skewer into each apple and dip into syrup. Roll in chopped almonds (roasted). Makes 8 to 12 apples, depending on size.
Saute onion and celery in oil; add broccoli. Mix soup, milk, water, rice and cheese spread in saucepan; heat to boiling. Arrange broccoli mixture in 2-quart casserole dish. Pour sauce over broccoli. Bake at 350° for 20 to 30 minutes.
Form sausage into small balls and brown in a large skillet. Drain well. Put sausages in chafing dish and spoon apple butter over sausage. Keep warm and serve with toothpicks. These are simple to make and everyone loves them.
Combine all ingredients until smooth. Spread on cocktail rye bread. Place this slice of cucumber on top. Sprinkle with dill weed.
Heat oven to 350°. Grease a 9 x 13-inch pan with butter flavor Crisco. Beat eggs in a large bowl at medium speed of electric mixer until light and foamy. Add brown sugar, butter flavor Crisco and vanilla. Beat until creamy.
In a bowl, mix all ingredients. Add 3 ounces of Tarragon Dressing and arrange on a 7-inch plate. Garnish with a leaf of romaine and reddichio lettuce and a spring of tarragon. Put a few of the medallions on the top of the salad.
Mix together; roll into balls. Place in pan. Mix water and tomato sauce. Pour over meat balls. Bake at 350° for 45 minutes, covered, then uncover and bake 15 minutes more.
Cut cabbage, onion and pepper into bowl. Sprinkle sugar over. Don't stir! Bring rest of ingredients to a boil. Pour over vegetables. Don't stir! Let cool and refrigerate. Will keep for 6 weeks.
Brown ground chuck; drain grease. Add pepper, onion, mushrooms and spices. Cook a couple of minutes before adding Prego sauce. After adding sauce, let simmer approximately 20 minutes. Cook noodles to desired tenderness. Add twisters about 3 minutes before egg noodles. In a large casserole dish, layer noodles, sauce, Mozzarella cheese and pepperoni on top. Bake at 350° until cheese is melted.
Melt chocolate chips in double boiler. Fold in peanuts and marshmallows. Spoon in mounds on wax paper. Chill until firm.
Cook in iron skillet on stove, then in oven at 325° for 2 hours.
Mix together soup, milk and sour cream with thawed hash browns. Put into 9 x 13-inch pan; put pork chops on top. Cover with cheese and onion rings. Bake 40 minutes at 350°. Remove from oven and put more cheese and onion rings on top. Bake 5 minutes more.
Mix soup, salt, pepper, vinegar, oil, Worcestershire sauce and sugar. Bring to a boil. Place carrots (drained), bell pepper and onion in large bowl. Pour mixture over carrots. Cover and seal. Place in refrigerator. Serve chilled.
Cook pasta according to package directions; drain. Cook vegetables according to package directions. Combine drained pasta and vegetables with remaining ingredients in large bowl. Cover and chill until ready to serve. Makes 8 side dish servings.
Mix thoroughly with a fork, form into 24 equal balls and press into small muffin pans.
Sift dry ingredients; put aside. Cream margarine; add sugars, eggs, juice and vanilla and mix well. Add oatmeal, coconut, rind and nuts; mix and blend well. Then add the dry ingredients. Blend well and form 4 logs. Roll in wax paper and freeze for a couple of hours. Remove from freezer one at a time and slice thin on greased cookie sheet. Bake at 400° for 10 minutes. It makes a lot of cookies.
Mix pineapple juice and pudding. Cook over medium heat until clear and thick. Cool. Mix fruits. Pour pudding mixture over fruit and mix well. Chill.
Shape meatballs and brown. Heat ketchup, jelly and a dash of Tabasco. Add drained meatballs to sauce. Keep warm while serving.
Place chicken in shallow baking pan in single layer. Mix together other ingredients and pour over chicken. Bake for 1 hour at 325°, covered loosely.
Saute sliced onion until soft. Add tomatoes and cook 15 minutes. Add sliced hot dogs and cook 10 minutes more. Boil rice until tender. Excellent buffet meal. Serve in 2 separate bowls. Guests take a serving of rice and pour tomato-hot dog mixture over it.
Let pudding cool at least 5 minutes. Add strawberry Jell-O. Beat well until smooth. Then stir in 4 cups sliced strawberries. Pour into graham cracker crust and refrigerate at least 2 hours.
Saute onion and pepper in margarine. Add cheese and melt. Add tomatoes and mushrooms. Pour this mixture over potatoes in a baking dish. Bake at 350° for 30 minutes.
Cut small portion off tops of peppers. Drop in boiling water; cook for 5 minutes. Discard stems and seeds. Take leftover parts of tops and dice. Cook in hot oil with diced onion. Cook until softened. Add ground meat and cook until browned. Cook rice according to directions. Add to meat mixture. Add spices and tomatoes plus tomato sauce. Mix well. Place well drained peppers in baking dish. Stuff with tomato and meat mixture. Place extra over and around peppers. Bake at 350° for 30 minutes.
Preheat oven to 325°. Place paper liners in 16 (1/3 cup) muffin cups. Place a cookie in the bottom of each and set aside. In a small skillet, melt butter. Add apples, cook and stir until tender, about 5 minutes. Sprinkle with 2 tablespoons sugar and cinnamon; spoon over apples. With an electric mixer, beat cream cheese, eggs, sour cream, vanilla and remaining sugar until smooth. Spoon over apples. Bake until set, 25 to 28 minutes. Cool on a rack; remove cakes. Cover and refrigerate until cold. Garnish with sour cream, apple slices and crushed vanilla wafers, if desired. Yield: 16.
Cook chicken and debone. Crumble crackers, melt butter and mix. Place cut up chicken in large baking dish. Mix soups and broth together with sour cream, pour over chicken. Put cracker crumbs on top of mixture.
Mix all together in blender for 3 minutes. Pour in pan sprayed with Pam. Sprinkle nutmeg on top. Bake 45 minutes at 350°. May use coconut instead of nutmeg.
Saute beef, zucchini, onion and seasonings in lightly greased skillet until meat is no longer pink and vegetables are crisp and tender. Stir frequently. Add green chilies, rice, sour cream and one cup of cheese. Turn into buttered 2-quart casserole. Arrange tomato slices on top. Salt and pepper. Top with remaining cheese. Bake at 350° for 25 to 30 minutes.
Thaw broccoli; mix all ingredients together. Bake in buttered baking dish at 325° for 1 hour.
Stir together beans and picante or taco sauce. Arrange lettuce on a 12 inch platter, leaving a 2 inch open rim at edge of platter. Spread bean mixture over lettuce making a layer about 1/4 inch thick. Then layer sour cream. top with cheese, onion, and olives. Cover and chill up to 24 hours. Before serving, arrange tomatoes on top. Arrange the chips on a platter around the spread. Yields 16 servings.
Melt margarine in a 4-quart saucepan. Add onion and garlic. Saute for 1 minute. Add chicken, carrots, parsley, tarragon and pepper. Cook until chicken is lightly browned.
Cover cabbage leaves with boiling water. Let stand. Mix all ingredients. Place portion in center of each cabbage leaf. Fold sides of leaf over meat. Roll up and secure with toothpick. Brown in large skillet or Dutch oven with 2 tablespoons of oil. Add 1 large can tomato sauce and 1 large can of tomato paste, 2 cans of water, 3 tablespoons brown sugar, 1 tablespoon lemon juice and 1 tablespoon Worcestershire sauce. Mix this together before adding to cabbage rolls. Cook on low heat for about 2 hours; if necessary, add more water during cooking.
In heavy saucepan, melt butter; blend in flour. Gradually add milk; cook and stir until mixture is thick and smooth. Season with salt and pepper. Meanwhile, cook noodles as directed on package. Drain salmon; sprinkle with lemon juice. In buttered 1 1/2-quart casserole, alternate layers of noodles, salmon, parsley and onion and white sauce. Top with buttered bread crumbs. Bake about 25 minutes at 375° or until bubbly hot. Makes 8 servings.
Bring sugar, margarine and milk to a boil over medium heat. Boil 8 minutes. Remove from heat and add chocolate chips, Marshmallow Creme and vanilla. Blend well. Add nuts if desired. Pour into greased cookie sheet and let sit overnight. When cool cut into pieces. Makes 5 pounds.
Mix all ingredients. Chill and serve. Use low-fat dressing and no salt for healthy salad. Stays fresh for several days.
Break cake in bite-size pieces and spread in a dish. Dissolve gelatin using only 2 cups boiling water; pour over cake. Add sliced peaches. Let congeal in refrigerator. Prepare instant pudding according to package. Spread over gelatin and cake. Spread whipped topping over all.
Soak beans in cold water for 8 hours or overnight. Do not drain. Add enough fresh water to cover. Bring to a boil. Add onion. Simmer slowly in a covered pot, preferably earthenware. When skins begin to wrinkle, add bacon drippings. As liquid is absorbed, add more water, always hot. Cook about 3 1/2 hours. Add salt and cook another 30 minutes or until beans are soft. Separate beans from broth by adding beans to frying pan, a little at a time, with additional bacon drippings. Mash beans with spoon and add broth, a little at a time. When all beans have been mashed, saute the whole mixture until it thickens into a heavy paste that can be rolled up. (Do not let it get too dry.) Serve hot with chopped onion and grated cheese on top. Serves 3 to 4.
Dissolve gelatin in hot water. Let cool. Refrigerate until consistency of egg whites. Add fruits and celery. Stir well. Pour into pan or molds and refrigerate until set.
Soak raisins in water until soft, then drain well. Add remaining ingredients and mix well. Bake in 9 x 13-inch pan at 350° for 35 to 45 minutes.