HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in 1 cup boiling water; add this to 1 1/2 quarts cold water and remaining ingredients.
Use a 9 x 13-inch Pyrex pan for this dessert. Have 1 layer of graham crackers in the pan. Mix pudding, milk and vanilla until well blended. Put half of mixture on top of layer of graham crackers. Add another layer of graham crackers. Put the rest of pudding on the graham crackers. Put on 3rd layer of graham crackers. Add the frosting to complete the dessert. I buy prepared frosting.
Cut up and skin chicken. Place in rectangular baking pan and add salt and pepper to taste. Bake at 400° for 30 minutes. Remove from oven. Combine pineapple juice, soy sauce, steak sauce and honey in a bowl. Pour over chicken. Return to oven for 10 minutes, basting with sauce occasionally. Remove and top chicken with pineapple slices. Return to oven for 10 minutes. Spoon sauce over chicken to serve. (Can be served on a bed of rice.)
Preheat oven to 375°. Grease 12 muffin cups. Cream butter and sugar; stir in molasses until well blended. Beat in egg and squash. Combine flour, soda and salt. Stir into egg and squash mixture. Add pecans. Spoon batter into muffin cups. Bake for 20 minutes.
Poach or bake chicken or turkey and cut up. Mix all ingredients together, reserving a handful of cheese for top. Put in a 2 1/2-quart casserole. Top with reserved cheese; cover. Bake at 350° for 45 minutes or until bubbly.
Mix margarine and sugar together well. Add eggs, beating after each addition. Add cream (I use Carnation milk); alternate with flour, sifted. Add flavoring. Pour into well-greased and floured tube pan. Bake at 350° for 1 hour, then turn oven down to 300° and bake for 20 to 30 minutes more.
Dissolve yeast in potato water. Stir in buttermilk. Add flour and salt. Cover and let stand overnight in a warm place.
Blend oil, sugar, eggs and vanilla. Sift together flour, salt and soda. Mix together with the oil, sugar, eggs and vanilla. Mix well. Fold in the nuts and apples. Pour into a well-greased and floured tube pan. Bake for 1 1/2 hours at 350°.
Cook potatoes in oven or microwave. Cool and cut in half lengthwise. Saute onions and garlic in 1/2 stick margarine until onions are tender. Scoop out potatoes, leaving a thin shell. Combine all the ingredients in a large mixing bowl. Stir until smooth. You may need to add a small amount of milk. Stuff back into shells. Bake at 350° for 30 minutes. Sprinkle with paprika.
Quarter biscuits and toss in bag with sugar and cinnamon. Layer in a greased tube pan. Melt brown sugar and oleo and drizzle over biscuits. Bake at 350° for 35 minutes. Let stand for 10 minutes, then turn out on platter.
Combine first seven ingredients in a bowl. Combine milk and next four ingredients and add to dry mixture. Stir until moistened. Add raisins. Spoon batter into muffin pans coated with Pam, 1/2 full. Bake at 400° for 25 minutes. Check doneness by placing toothpick in center of muffin until toothpick dry. Remove from pans immediately. Makes 1 dozen.
Soak clean cucumbers in water and lime mixture in enamelware for 12 hours or overnight. Remove sliced cucumbers from lime water. Discard lime water; rinse 3 times in fresh cold water. Soak 3 hours in fresh ice water.
Heat oven to 350°. Mix dressing, flour and seasonings in large saucepan; gradually add milk. Cook, stirring frequently, over medium heat until thickened. Add tuna, 1 cup cheese and remaining ingredients. Mix lightly. Spoon into 1 1/2-quart casserole. Sprinkle with remaining cheese. Bake 30 minutes.
Mix ingredients together (except croutons). Pour into greased 9 x 13-inch pan. Sprinkle with croutons over top. Mix croutons in some melted butter. Bake 1 hour in 325° oven. Serves 12 to 15.
Drop by teaspoonfuls. Bake at 350° for 10 minutes.
Brown all meat together. When browned, put in slow cooker. Add Velveeta cheese in chunks. Add Ro-Tel. When cheese is melted, serve with tortilla chips.
Mix eggs and sugar well. Add corn syrup and beat. Add pecans and pour into unbaked pie shell. Dot with butter and bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and bake for 30 to 35 minutes. This makes 1 crust right in pie. The pecans will rise to the top and form topping.
In crock-pot or slow cooker, combine the milk, rice, salt and sugar. Stir and cover. Cook for 3 hours or longer. Mix together remaining ingredients and refrigerate.
Combine sugar and water; cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in a cool place. Pack fruit into hot Ball jars, leaving 1/4-inch headspace. Cook syrup 3 to 5 minutes or longer if too thin. Pour, boiling hot, over fruit, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 20 minutes at 180° to 185° in hot water bath. Yield: About 5 half pints.
Place pork, water, ginger and soy in a pan; bring to a boil over high heat. Cover, reduce heat and simmer for 5 minutes. Drain and let cool. Prepare Sweet-Sour Sauce and set aside.
Put roast in pan; cover with soups and dry soup and wine. Cover with lid or foil. Bake at 350° for 1 1/2 hours. Do not remove. Cover until finished.
In large skillet, cook turkey and drain. Stir in half of the beans and all of the salsa. Mash the remaining beans with fork or potato masher and add to meat mixture. Bring to boil. Reduce heat and simmer, uncovered, 5 minutes, until liquid has evaporated.
Use a large bowl. Fix broccoli and cauliflower into small flower heads. Cut mushrooms in half. Mix mayo, sugar and wine vinegar together. Pour over vegetables. Add remaining ingredients. Mix well and refrigerate overnight. Mix well before serving. Enjoy.
Pour the juice concentrate and 1 cup milk into blender container. Scoop in 2 cups ice cream. Cover and blend on high speed 30 seconds. Serve right away.
Combine sugar, mustard, salt, onion and 2 tablespoons vinegar. Mix well with blender. Add oil very slowly, beating constantly. This will become very thick. Add remaining vinegar and lemon juice. Continue beating until thick. Stir in celery seed. Store in refrigerator, covered.
Sprinkle salmon with lemon juice. Stir in eggs, pickle, mayonnaise, onion, salt and pepper.
Combine sugar with evaporated milk, salt, marshmallows and 1/2 cup margarine in a saucepan and heat over medium heat until it comes to a boil. Boil	5 minutes. Remove from heat and stir in cherry flavored chips	and 1 teaspoon margarine. Add peanut butter and	peanuts. Spread over cherry layer and chill.	Cut into squares.
Scrub potatoes, cut each in half lengthwise. Then cut into even wedges. Boil wedges for 5 minutes in salted water. Drain and pat dry. Spread wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425° for 15 minutes. Sprinkle with cheeses. Bake for another 10 minutes or until golden brown. Serve as a snack or with hamburgers.
Combine first 5 ingredients, stirring until blended. Spread olive mixture evenly over cut side of muffin halves. Place muffin halves on an un-greased baking sheet. Broil 5 1/2 inches from heat (with oven door partially opened) for 2 minutes or until cheese melts. Cut each muffins half into quarters and serve immediately.
Sift flour and soda together 3 times. Cream butter, sugar, eggs and vanilla. Add flour and buttermilk. Stir other ingredients into batter with spoon. Add orange slices with last ingredients. Bake at 250° for 3 hours in greased and floured tube pan.
Slice eggs in half. Mash egg yolks; set aside. Combine vinegar, butter, sugar, salt and pepper in a 2 cup measure bowl. Microwave on High (100%) for 1 to 1 1/4 minutes or until boiling. Stir in mashed egg yolks and slaw dressing until smooth. Fill each egg white half with a heaping tablespoonful of filling.
Mix mayonnaise, vinegar and sugar; pour over vegetables. Toss to mix. Crumble bacon on top just before serving.
Melt oleo. Add sugar, eggs, pineapple, cubed bread and milk. Mix well. Pour into a greased baking dish. Bake uncovered at 350° for 45 minutes.
Mix melted butter with flour. Add broth and milk. Stir over medium heat until smooth. Add cheese sauce until smooth, then add beer.
Combine the hot water,	oil and salt in a large pot and bring to a boil. Cook spaghetti, uncovered, (about 4 minutes for fresh spaghetti and 7 minutes if dry).	Do not overcook. When done, immediately wash spaghetti with	cold water and drain in a colander. After cooled, pour a liberal amount of oil on	your hands and	toss spaghetti. Set aside. Heat serving plates in a 250° oven.
Trim fat from roast. Coat a Dutch oven with vegetable cooking spray. Place over medium-high heat until hot. Add roast; brown on all sides. Remove roast from pan; sprinkle with pepper and set roast aside. Wipe drippings from pan with paper towel.
Mix together into a crumb. Sprinkle in bottom of 9 x 13-inch baking dish. Bake at 350° for 30 minutes or until brown.
Put dried beef slices on bottom of shallow baking dish (9 x 13-inch). Wrap chicken breast halves with 1/2 strip bacon and place on top of dried beef. Mix mushroom soup and chicken soup with sour cream until mixture is smooth and well-blended. Pour over chicken breasts.
Bake pie shell at 400° for 8 minutes. Remove from oven and cool. Beat eggs for 30 seconds and slowly; add syrup until blended. Stir in melted butter, bourbon and pecans. Pour filling into baked pie shell and return to oven for 35 to 40 minutes or until filling is set. Cool and serve with hard sauce.
Mix all ingredients together and pour into 2 greased loaf pans. Bake at 350° for 1 hour or until done.
Melt butter in skillet. Add dates and sugar to butter. Stir and cook until mixture thickens and turns dark brown (3 to 5 minutes). After mixture boils, add vanilla. Remove from heat and add Rice Krispies. Cool slightly and form into small balls. Roll in coconut or powdered sugar.
Preheat oven to 400°. Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Arrange chicken in pan. In a small bowl or 2-cup measuring cup, mix all other ingredients together. Pour all of the sauce over the chicken and bake, uncovered, for 45 minutes. Baste with sauce as needed if chicken appears dry as it bakes. (After chicken is finished, skim away excess fat). Excellent served with broccoli or some other green vegetable along with rice, mashed potatoes or buttered noodles.
Let pie crust sit for 20 minutes at room temperature. On floured surface, roll pastry to 11-inch circle and press into 9-inch spring-form pan with 1-inch up the sides of the pan. Flute edge of pastry and with fork, prick sides and bottom. Line pastry shell with a double thickness of foil. Bake at 450° for 5 minutes. Remove foil and brush pastry with milk, then sprinkle with 1 tablespoon sugar. Bake for 7 to 9 minutes more. Cool.
Combine first 6 ingredients for marinade. Marinate chicken overnight (or all day). Cook chicken on grill, basting with marinade. Or you may broil or bake chicken in oven, as you would normally do chicken. Bake at 400 for about 30 to 40 minutes. Baste as desired.
Cream together margarine, 1/2 cup sugar, egg, 1 1/2 cups flour and baking powder. Then spread this mixture in a 13 x 9-inch pan and then press down. Next add pineapple on top. Then blend the cream cheese, 1 1/2 tablespoons flour, eggs, milk, 1 cup sugar and vanilla. Mix well and pour over the pineapple. Sprinkle with cinnamon and sugar and bake at 325° for 1 hour and 10 minutes.
Place layer of uncooked mushrooms in a buttered shallow casserole. Scatter half of stuffing over them. Repeat with another layer of mushrooms and top with remainder of stuffing. Place a few mushroom caps, gill side up, on top with a bit of butter inside. Pour cream and stock over the top. Dot with butter. Cover with foil and bake at 350° for 40 minutes. Before serving, remove foil. Turn mushrooms on top, right side up, and cook a few minutes longer. Pour sherry over at the very last. Serves 8.
Heavily butter the bottom of pan. Sprinkle coconut and nuts in bottom. Mix cake mix as directed and pour over nuts and coconut. Melt cream cheese and oleo in microwave for approximately 2 minutes. Blend in powdered sugar until smooth and pour over cake mix. Bake 40 to 45 minutes at 150°. Cool 15 to 20 minutes before removing from pan.
Add broccoli and onion to large pan. Cover with 3 cups of water and add chicken bouillon cubes. Boil until tender. Do not drain. In a small saucepan, add margarine, flour and canned milk. Heat on low heat; add cream cheese to mixture and melt into sauce. When sauce is well blended, add to broccoli mixture. Stir well and serve.
Mix ingredients and pour into buttered baking dish. Top with crushed chips. Bake at 350° for 25 minutes.
Brown hamburger. Drain grease. Add all other ingredients and simmer for 20 minutes, mixing well.
In a medium bowl, combine soup mix, sour cream and mayo. Stir in spinach and water chestnuts. Cover and chill. To serve, scoop out the center of the round Hawaiian bread and tear into bite size pieces for dipping. Fill the center of the bread with the dip and arrange the pieces of bread around the outside. Can also be served with rye bread, if desired.
Put raw hamburger in bottom of greased casserole or roaster; add onion and mixed vegetables. Mix soups and water and add. On top, put Tater Tots. Bake at 350° for 1 1/2 hours.
Pour pineapple in bottom of oblong pan or dish. Sprinkle brown sugar over pineapple. Spread dry cake mix next. Dot all over with pats of butter. Top with pecans. Bake uncovered at 350° until golden brown.
Melt butter and stir in onion soup mix. Roll potatoes in mixture. Place in baking dish. Pour remaining mixture over potatoes. Cover with lid or foil. Bake 1 hour at 400° until potatoes are easily pierced with fork. Stir occasionally.
Cook beans per package instructions, cooking until most liquid is gone. Brown onion and garlic in bacon grease. Brown hamburger; add tomato paste and tomato sauce or Ro-Tel and chili powder. Cook slow for 20 minutes. Add beans and simmer 25 or 30 minutes. May add water if needed. Beans need to be thick when served. Taco sauce may be added.
Brown ground beef and chopped onion, drain fat. Put meat mixture in stew pot and add beans, tomato sauce, chili powder and garlic powder. Stir. Simmer for 1 hour. Pour on top of Fritos and sprinkle with cheese.
Preheat oven to 350°. Combine rice, water and scallions in a 9 x 13-inch baking dish. Combine cranberry sauce, French dressing and onion soup. Using 1/3 of mixture, put several spoonfuls over rice mixture. Arrange chicken breasts on top. Spoon remaining cranberry mixture over chicken. Cover with foil. Bake 1 1/2 hours.
Cook molasses, sugar and water until it reaches hard ball stage. Stir as mixture cooks. Remove from heat and add soda, butter and vanilla. Stir only enough to mix thoroughly. Pour into greased pan. When taffy becomes cool enough to handle, pull until it becomes a light color. Stretch into long ropes and cut into small pieces.
Peel and mash avocados. Mix with mayonnaise, garlic, salt and lemon juice. Spread on bottom of dish. Spread sour cream. Pour on picante sauce. Mix olives and tomatoes and place on top of picante sauce. Sprinkle cheese on top and chill.
Heat corn syrup and sugar, but do not boil. Add while warm rest of ingredients and drop by spoonfuls on wax paper.
Put butter (margarine), sugar and nuts in heavy saucepan. Bring to boil and stir constantly until thermometer reaches 300° (hard crack). Pour into cookie sheet and spread evenly. Top immediately with Hershey bars and spread when melted over the toffee mixture. Refrigerate. Chop into bite size pieces and refrigerate to store.
Melt chocolate and butter together in double boiler. Mix eggs and sugar together until light in color. Slowly stir in melted chocolate mixture, then stir in flour. Add walnuts, if desired. Bake at 350° in a 9 x 12-inch pan for 30 minutes.
Roll out crescent rolls onto pizza pan. Brown and drain sausage. Add on top of crust, then thawed hash browns. Beat eggs, milk, salt and pepper. Pour over sausage. Sprinkle with cheese. Bake at 350° until browned, approximately 20 to 30 minutes.
Combine sugar and cornstarch in a heavy saucepan. Gradually add buttermilk, stirring until blended. Add cream cheese; cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks. Add to remaining hot mixture. Cook over medium heat for 2 to 3 minutes. Remove from heat. Stir in lemon rind, juice, butter and 1 teaspoon lemon extract. Spoon into pie shells. Beat egg whites and cream of tartar with electric mixer on high for 1 minute. Gradually add powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in lemon extract. Spread meringue over filling. Bake at 350° for 12 to 15 minutes, browning top. Makes 2 pies.
Blend sugar and shortening; add egg yolks, one at a time, beating well after each addition. Add vanilla and nutmeg. Combine flour, salt and soda; add alternately with buttermilk. Add stiffly beaten egg whites. Fold into mixture. Pour into prepared tube or Bundt pan. Bake at 350° for 1 hour and 10 minutes or until a toothpick comes out clean.
Combine the first 7 ingredients and put into a 9 x 13-inch pan. Pour melted butter on top; cover with cheese. Top with paprika. Bake in oven at 300° for 1 1/2 hours. If cheese starts to get too brown, cover with foil. Serves 10 to 12. Can be frozen.
Brown meat with onion and bell pepper. Drain and mix with remainder of ingredients and cook slowly.
If not using prepared crust, cover the bottom and sides of pie pan with margarine-crumb mixture. Spread the other ingredients in the order listed. Chill before serving.
The above ingredients should be place in the crock-pot in the order given. Stir several times; cover and cook.
Make crust, following directions on package. While dough is rising, mix cheeses, egg and other fillings, as desired. Make circle of half of dough. Add filling. Put other half of dough circle on top. Pinch edges together. Sprinkle top with water and Parmesan cheese. Bake at 400° for 18 to 20 minutes.
Mix all ingredients well. Put in the bottom of a turkey roaster. Bake in 250° oven until the nuts are toasted, stirring often. Takes about 1 hour.
Stir together concentrate, wine and 2 bottles carbonated beverage in an airtight container; cover and freeze 8 hours or until firm. Let stand at room temperature 10 minutes; place in a punch bowl. Add remaining bottle carbonated beverage, stirring until slushy.
Mix ingredients. Form into walnut sized balls. Bake 20 minutes in a 350° oven. These are good hot or cold.
Put cut up chicken and onions into water and cook slowly until tender; add salt. Remove chicken, cut meat into small (1-inch) pieces and return to broth together with corn, which has been cut from the cob, celery, pinch of salt, 1 egg and a little milk. Mix well with fork and fingers to form small crumbs. Drop these into the soup; also, the chopped, hard-boiled eggs. Boil for 15 minutes or longer.
Mix all ingredients together with mixer for 2 minutes. Pour into desired size greased bread pans, making sure they are only 1/2 to 3/4 full with batter. Bake at 350° for 45 minutes.
Mix sugar, cocoa, milk and butter. Bring to a boil. Cook until soft ball stage; remove from heat. Add oatmeal, peanut butter and vanilla. Beat until thick; drop on a greased sheet at desired size.
Cut sliced apples into bite size pieces. Place in baking dish and cover with grated cheese. Crumble next 3 ingredients and sprinkle over apples. Bake 30 minutes at 350°.
Dissolve yeast in warm water; set aside. In a large mixing bowl, mix flour, sugar and baking soda. Cut Crisco in with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix well. Turn out onto a floured surface; knead lightly a few times. Roll to a 1/2 inch thickness. Place on greased pans. Cover and let rise in a warm place for about 1 hour. Bake at 400° for 10 minutes, or until brown. Makes 4 dozen rolls.
Mix zwieback, 1/2 cup sugar and butter. Put all but approximately 1/4 cup on sides and bottom of spring-form pan. Beat cream cheese until fluffy. Add sugar and eggs (one at a time). Beat well. Add vanilla. Fold in sour cream. Pour into zwieback-lined pan. Sprinkle mixture over top of cake. Bake at 375° for 30 minutes. Turn off oven. Allow cake to remain one hour more. Cool and serve. Refrigerate.
Tie spices in a cheesecloth; in a large pot. Add liquids, salt, sugar and tied-up spices.	Mix and simmer for 15 minutes over medium heat. Cut cucumbers into quarters; pack into the jars (4 quart jars or 8 pint jars). Into each jar add 1 clove garlic, 1 to 2 pieces red pepper, 1/2 teaspoon mustard seed and 1 bay leaf. Fill each jar with liquid. Hot water bath for 15 minutes or just keep in refrigerator for crunchiness.
Mix Jell-O in hot water in 1 1/2 - 2 quart dish and allow to cool some before adding other ingredients.	Soften cream cheese and blend with Dream Whip (made according to pkg. directions) on high speed of electric mixer. Add fruit, nuts, coconut, cream cheese mixture to the cool gelatin, stirring well. Chill several hours until set.	Different Jell-O and fruit choices are: cherry Jell-O with pineapple and cherries; lime Jell-O with pineapple; strawberry Jell-O with strawberries and bananas; orange Jell-O with oranges and pineapple; orange Jell-O with mandarin oranges.
Slit pockets in chops. Cook onion and pepper in butter. Mix corn, crumbs and seasonings in bowl. Pour onion mixture over; mix lightly. Stuff chops. Place in a shallow pan. Bake for 1 hour at 350°.
Place salmon or halibut on lightly greased 8 inch square baking dish; top with butter and lemon juice. Combine onion, parsley, garlic salt and lemon pepper, and sprinkle over fish. Bake uncovered at 400° for 15-20 minutes, until fish flakes easily with a fork. Serves 2.
Scramble hamburger and fry in frying pan until brown. Drain off all grease. Add mustard. Add salt and pepper; place on hamburger bun and serve. Use more or less of mustard if desired.
Steep tea in boiling water for 5 minutes with spices. Strain and cool. Add juices and sugar. Pour into ice-filled punch bowl. Garnish with orange and lemon slices.
Bring water to a boil in a 1-quart saucepan; add sugar and maple flavoring, stirring to dissolve. Cook 1 to 2 minutes, stirring constantly. Remove from heat. Leftover syrup may be stored in refrigerator. Yields 2 cups.
Place chicken breasts in deep foil lined pan. Bake in a 350° oven for 40 minutes. Salt and pepper to taste.
Heat 2 tablespoons oil over medium-high heat in skillet. Sprinkle chicken with paprika. Cook chicken 5 minutes on each side. Add remaining ingredients. Bring to a boil; simmer, covered, 10 to 15 minutes until juices run clear. Serve with sauce. Makes 4 servings. Something a little different for dinner!
In saucepan, cook onion with garlic in butter until tender. Blend in soup and	sour cream until smooth. Stir in water, shrimp and parsley.	Put lid on and heat until bubbly, stirring often. Serve with rice or noodles.
Defrost strawberries. Beat eggs in a bowl until fluffy. Add cooking oil, sugar and defrosted strawberries. Sift together flour, cinnamon, soda and salt into a mixing bowl. Add strawberry mixture and mix until well blended. Stir in nuts. Pour into 2 greased and floured 9 1/2 x 5 x 3-inch loaf pans. Bake in a 350° oven for 1 hour and 10 minutes or until done. Cool in pans for 10 minutes, then turn out of pans and cool on racks. Makes 2 loaves. This bread slices best when chilled. May be sliced and warmed to serve with butter for breakfast or brunch or sliced thinly, spread with whipped cream cheese and serve with fruit salad for lunch or used to make tea sandwiches.
Brown first 3 ingredients in skillet. Drain excess fat. Boil water in large saucepan. Add 3 cups uncooked macaroni. Boil until tender; drain. Add hamburger mixture to macaroni. Also add the chopped stewed tomatoes, tomato sauce and tomato soup. Place in oven and bake at 350° for 1/2 hour. Serves 8.
Place popcorn in a large bowl. In a small bowl, combine Parmesan cheese, garlic powder, parsley and dill; sprinkle over popcorn and toss lightly. Serve immediately. Yields 2 1/2 quarts.