HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Jell-O according to directions on box. Using the jel-ring mold, put strawberries in first. Put in angel food cake upside-down on strawberries. Pour Jell-O over top of cake; use spatula to help cake absorb all the Jell-O. Seal and freeze for 1/2 hour.
Beat eggs. Add milk, salt and pepper. In a 9 x 13-inch pan, layer bread and cheese. Pour egg mixture over bread and cheese. Pour melted butter over top. Set in refrigerator overnight. Set in pan of water and bake 45 minutes at 350°. Cover with foil for first 30 minutes.
Bake the cake as instructed. Cool for 45 minutes. Poke holes with a fork. Pour Eagle Brand condensed milk over cake; let stand for 45 minutes. Pour the ice cream topping over cake. Top with Cool Whip.
In large skillet, layer the ingredients in order given. Cover and simmer on low for 45 minutes to 1 hour. Do not stir.
Crush cookies and divide into thirds. Use one-third to cover bottom of flower pot or deep bowl. Cream margarine and cream cheese. Set aside. Mix pudding and milk, then fold in on low speed Cool Whip and powdered sugar. Combine with cream cheese mixture. Use half of the cream mixture on top of first layer of cookie crumbs. Layer cookie crumbs, then cream mixture, being sure cookie crumbs are on top. Chill.
Preheat oven to 350°. Combine first 4 ingredients; set aside. Beat butter, sugars and egg until creamy; add Choco-Bake. Add rest of ingredients and stir together well. Drop by tablespoon on ungreased cookie sheet. Bake 10 to 12 minutes until firm. Yields 1 1/2 dozen.
Brown ground beef and onion; drain fat. Add remaining ingredients and simmer until vegetables are done. Serve with Italian bread.
Beat cream cheese, 2 tablespoons milk and 2 tablespoons sugar until smooth. Spread onto crust. Add a layer of strawberries.
In a medium bowl, whip cream with electric beaters until stiff peaks form, adding powdered sugar, vanilla and corn syrup near the end of beating. Cover and refrigerate. Clean beaters. In another medium bowl, combine instant pudding and milk, then beat for 2 minutes at low speed, until thickened. Fold whipped cream into pudding mixture until well blended. Line bottom of 9 x 13-inch baking pan with squares of graham crackers. It will take about 15 squares. With a spatula, spread 1/2 pudding and cream mixture over crackers. Top with another layer of graham crackers. Refrigerate. Melt chocolate chips in a bowl in a microwave oven. Stir sour cream until smooth. Remove chocolate from oven and stir sour cream and salt into it until it makes a smooth, shiny icing. Take cake pan from refrigerator and smooth icing over top with thin spatula or spreader. Cover and refrigerate for several hours or overnight allowing time for graham crackers to soften. Use a sharp knife to cut into serving pieces. Wiping blade clean between cuts. Makes 16 servings.
Mix ingredients well and pour into unbaked crust. Bake at 350° until crust is golden brown.
In bowl, combine potatoes, soup, sour cream, 1 3/4 cups Cheddar cheese and Parmesan cheese. Transfer to a greased 3-quart baking dish. Sprinkle with remaining Cheddar cheese. Bake, uncovered, at 350° for 40 to 45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
Preheat oven to 350°. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold vanilla, chocolate chips and pecans into beaten egg whites. Drop by teaspoonfuls onto aluminum foil lined cookie sheets. Place in oven and immediately turn off heat. Do not open oven door for at least 8 hours. Carefully remove from aluminum foil. Yield: about 3 dozen.
Slice cake horizontally into 3 layers; set aside. Combine ice cream and lemonade concentrate; swirl gently. Spread half of ice cream mixture on bottom layer of cake. Top with second ice cream mixture. Place the third layer over ice cream and freeze loaf for 30 minutes. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Frost top and sides of cake with whipped cream. Freeze until firm. Slice cake and serve with additional strawberries.
Roast should be frozen firm. Slice into small bite-size pieces and brown. Drain. Slice onions into small pieces and place in water with 1 tablespoon lemon juice and 1 teaspoon sugar. Slice green peppers and place in water. (Keeps fresh.) After browning meat, take out and cook onions and green peppers. Simmer with lid. Mix 1 tablespoon flour with 1/2 cup hot water. Add to mixture to thicken along with soy sauce and Worcestershire sauce. Add vegetables (takes about 5 to 8 minutes to cook). After vegetables cook, place meat back in pan and simmer with lid on for 5 to 10 minutes.
Heat oven to 350°. Generously grease and flour two round cake pans, 8 or 9-inch.
Mix all dry ingredients, then add rest. Bake at 375° for 12 to 15 minutes.
Cream shortening and sugar. Mix in oatmeal. Sift flour and salt, adding to creamed mixture alternately with baking soda dissolved in the half cup of hot water. Roll thin, cut and bake at 350° for 7 to 10 minutes or until lightly browned.
Preheat oven to 425°. Remove and mince mushroom stems. Put caps in a 13 x 9 x 2-inch baking dish and set aside. Heat oil in a medium nonstick skillet over medium heat; swirl to coat bottom. Saute mushroom stems and garlic for 5 minutes. Stir in bell peppers and cook until soft, 2 to 3 minutes. Add green onion and cook for 2 minutes. Remove pan from heat and stir in remaining ingredients. Stuff filling into mushroom caps. Bake, uncovered, for 25 minutes. Serves 6 (3 mushrooms per serving).
Butter sides of heavy 2-quart saucepan; in it combine sugar and milk. Stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage (234°). Remove from heat; quickly add Marshmallow Creme, peanut butter, chocolate chips and vanilla. Blend. Pour into buttered 9 x 9 x 2-inch pan. Score; cut when cool.
Put ground meat to cook in a large pot until brown. When the meat turns brown, drain the grease and return the meat to the pot. On a medium fire, mix in your tomatoes, water, coffee powder, chili mix, pork and beans and seasoning to taste. Stir real good and bring to a boil. Once the mixture is brought to a boil, lower the fire and let simmer for 20 to 30 minutes.
Combine pineapple and pudding mix until thick; fold in whipped topping. Spoon into crust and refrigerate before serving.
Combine sausage and Bisquick, mixing thoroughly. Add cheese and mix well. Roll into walnut-size balls and place on cookie sheet for 25 minutes in a 350° oven. These freeze well. Yield: About 125 walnut-sized balls.
Boil chicken; cool. Cube and set aside. Save 1 cup chicken stock. Chop broccoli. Cover with water and bring to a boil for 5 minutes. Drain and let stand in colander. Combine celery, onion, cream of chicken soup, margarine and chicken stock. Simmer until celery and onion are tender. Add cheese; mix until melted. In a large casserole, place 1 cup rice, then chicken, then broccoli. Pour cheese mixture over. Bake at 350° for 1 hour.
Pam spray 13 x 9-inch baking dish. Combine eggs and milk in a large bowl. Mix well. Mix sugar and cinnamon. Butter both sides of all bread slices. Dip each in egg mixture. Place one layer of bread in bottom of baking dish. Cover with 1 cup of cheese, all of the ham, 1/2 of the sugar/cinnamon, then the remaining bread, then the remaining cheese. Pour remaining egg mixture over cheese. Refrigerate 24 hours. Remove from refrigerator 1 hour before baking. Sprinkle remaining sugar and spice over. Bake in a preheated 350° oven for 1 hour. Serves 12.
Grease a 13 x 9-inch pan. Preheat oven to 375°. Pour can of peaches and juice into pan. Sprinkle dry cake mix over peaches. Dot margarine over dry cake mix. Bake for 45 minutes until golden brown. Serve warm with whipped cream.
Mix orange juice and lemonade as directed on package. Combine juices. Refrigerate 2 hours. Put in bowl; add sherbet and ginger ale.
Preheat oven to 400°. Wash and peel apples, then quarter them. Cut each apple quarter into 4 pieces, making 7 cups of large chunks. In large bowl, toss apple chunks with a mixture of 1/2 cup sugar and 2 tablespoons flour; add nutmeg or cinnamon. Toss until apple chunks are fully coated. Fill pie shell, piling them high in middle of pie. Sprinkle with lemon juice. Thoroughly mix 1/2 cup each of sugar and flour and butter into a paste. Spread over top of apple chunks. Place in large brown paper bag, closing open end. Bake for 1 hour or until browned. Let cool in bag for 5 minutes before removing.
Cook bacon; set aside. Cook onion (and celery and pepper) in bacon fat. Combine corn, milk and soup. Stir in all the vegetables. Heat, but do not boil. Before serving, stir in bacon and top with margarine and shredded cheese. Sprinkle with paprika.
Dissolve yeast in water. Add oil and egg. Let rest a few minutes. Add flour and salt; mix well. Put in oiled bowl. Let rise until double. Shape in rolls; place in greased pan. Let rise 30 minutes. Bake at 350° for 35 minutes.
Mother gave me the recipe which is a little different, but which will make a little more pie crust. It also keeps well in the refrigerator.
Dissolve jello in boiling water. Add all ingredients except sour cream to jello. Chill half of this mixture while the other half remains at room temperature. When first half of the mixture is firm, spread sour cream. Add remaining mixture and chill.
Drain and quarter cherries. Set aside. Melt chocolate chips with 14 ounces almond bark in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour into greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Saute noodles in butter until golden brown. Add water and bring to boil. Add rice and salt. Lower heat and cover. Cook 15 to 20 minutes until rice is tender.
String beans. Trim tips so beans are uniform in length. Bring 2 inches of water to boil in a large saucepan. Add beans and salt. Simmer uncovered 5 minutes. Cover and continue to simmer 10 to 12 minutes or until tender-crisp. Remove from heat and plunge in cold water to stop cooking; drain. Divide beans into 6 bunches. Wrap each bunch with bacon and secure with toothpick. Place in a 9 x 9-inch baking dish. Pour dressing over beans and marinate a minimum of 1 hour in refrigerator. Bake with marinade 30 minutes in preheated 350° oven. Serves 6.
Knead the flour into softened butter; then knead the sugar into flour mixture. Press firmly into a well greased 8 inch square pan. Bake 40 to 45 minutes at 325° or until delicate brown. Cut into squares while still hot; return to oven to dry edges. Let cool.
Cut up pork into small cubes, removing all fat. Cover with water in a large pot. Bring water to a nice boil; skim top of water. Add salt and pepper according to taste. Add onion and celery; cook about 1 hour until meat is done. Add potatoes, cut into bite size cubes. Cook until potatoes are done, not mushy. Mix in a medium bowl 2 cups of flour and 1/2 teaspoon of salt. Beat in eggs and 1/2 cup of milk. Add milk if too dry. Drop into soup at full boil. Cook 5 to 8 minutes. Turn soup off. Add milk to taste.
Cover potatoes, onions and celery with water and boil together until tender. Add broccoli, then add Carnation milk, bouillon cubes, oleo, cornstarch, salt and pepper to taste. Cook and add Colby cheese when soup is done. Serve with corn bread muffins or crackers.
Mix frozen orange juice, sugar and water and cook down until clear and the drips are sticky. Add crunchy cooked sliced carrots and chopped parsley.
Beat egg whites, salt, cream of tartar and vanilla until peaks form. Gradually add sugar and beat until stiff. Fold in chocolate and nuts. Drop onto cookie sheets. Bake at 300° for 25 minutes.
Cook in a large iron skillet. Combine first 4 ingredients; stir constantly. Add vanilla and salt. Pour into mixing bowl and stir until cool. Add nuts. Spread on wax paper.
Boil squash until tender; drain thoroughly, then mash. Melt butter. Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs. Bake in 370° oven for 1 hour.
Soften cream cheese to room temperature. Mix all other ingredients except crabmeat. Add cream cheese and mix thoroughly. Add crabmeat and mix and mix again. Put into mold and refrigerate several hours. Remove carefully onto bed of lettuce. Serve with crackers.
Wash and tear escarole. Slowly saute garlic cloves in oil. Add red pepper, water and beans and cook. Add greens that have already been steamed in separate pan. Salt and pepper to taste. May top with grated Parmesan cheese.
Scrub squash and cut off ends. Slice or cut into small cubes. Place in pan depth of 1 inch. Cover and cook 15 to 20 minutes or until just tender. Drain well and mash. Heat butter, add onion and saute until soft and golden, not brown. Stir squash, onions, shrimp, salt, pepper and beaten eggs. Blend thoroughly and turn into well-greased 1-quart casserole. Dust with bread crumbs. Dot with 1 tablespoon butter. Bake at 350° for 45 minutes or until puffed and nicely brown. Serves 6.
Layer ingredients like you would lasagne and bake at 375° for 20 to 25 minutes.
Dissolve Jell-O in hot water. Add orange juice, pineapple, oranges and bananas. Cool and let set in refrigerator.
Melt oleo and semi-sweet chocolate in microwave on Low. Add sugar and eggs; stir. Fold in flour and pecans; add vanilla. Stir well. Bake in greased 9 x 6-inch pan for 45 to 50 minutes at 300°.
Fry ground beef; drain and add taco seasoning and chili beans. Cool. Break lettuce in bowl and add tomatoes, onion and cheese. Add meat mixture last and just before serving, add Fritos, so they don't soften.
Slice rolls lengthwise. Do not separate rolls. Mix together margarine, mustard, worcestershire sauce, poppy seed, and onion. Spread mixture on both sides of bread. Layer one side with ham and cheese. Cover with other 1/2 slice of bread. Wrap in foil and bake at 350° for 15 to 20 minutes or until cheese melts.
Saute onion, garlic and parsley in 5 tablespoons butter for 3 minutes. Drain clams, reserving juice. Add enough water to measure 1 cup of liquid.
Boil together hot water and butter. While boiling, stir in sifted flour. Remove from heat and stir to a smooth paste. When cool, add eggs, stirring 5 minutes. Drop on a greased pan with a small tablespoon and bake at 350° for approximately 25 minutes.
Put everything in blender and blend 5 minutes on low speed. Pour into greased 10-inch pie pan. Bake at 350° for 55 to 60 minutes.
Place apples in baking dish. Sprinkle with cinnamon and sugar. Cream butter and brown sugar. Blend in flour, salt and rolled oats. Sprinkle on apples. Bake at 350° for 40 minutes. Tasty hot or cold.
Preheat oven to 400°. Trim excess fat off pork chops. Coat with Shake 'n Bake. Mix and arrange in a 13 x 9 x 2-inch baking dish. Bake for 30 minutes. Drain off excess fat.
In bowl, combine sliced berries with whipped topping, folding topping into berries. Set aside. In blender combine milk, yogurt, and extract. Add pudding mix and process on high speed until combined. Working quickly, spoon 1/8 of pudding mixture into 4 parfait glasses, top each portion of pudding with 1/4 of the berry mixture, 1/2 teaspoon syrup and 1/4 of the remaining pudding mixture. Garnish each parfait with reserved berry. Cover and chill until serving. Makes 4 servings, 125 calories each.
Grease 2 dozen (1 3/4-inch) muffin pans. Separate each dinner roll in half. Press into muffin pans to make shell. Place 1 shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells, using about 2 teaspoons for each. Slice the cheese into 24 small triangles. Place one on top of each appetizer. Bake in a 375° oven for 20 minutes or until golden brown. Cool. Wrap in foil and freeze. To serve, place on baking sheet. Bake in a 375° oven for 10 to 12 minutes. Makes 24.
Dissolve jello in 1 cup boiling water. Cool to room temperature. Add lemon juice.
Place potatoes, onion and bouillon cubes in a large pot. Add enough water to cover. Cook until tender. Add milk, cheese, salt, pepper and parsley. Simmer for at least 20 minutes.
Mix all ingredients together thoroughly. Chill dough overnight. Roll thin. Cut into squares. Fill with any filling desired.
Separate eggs. Brown 1 cup sugar over low heat, stirring often to keep from burning. Add lump of butter and 2 or 3 tablespoons water. Stir until all dissolved. Heat milk. Add beaten egg yolks, flour, salt and the other cup of sugar to warm milk. Add the milk and egg mixture into the browned sugar. Continue to stir over low heat until mixture thickens. Remove from heat and add vanilla. Pour into pie shells. Let cool while beating the egg whites into a stiff meringue. (Add sugar to taste to egg whites.) Top pies with meringue and brown in oven until golden.
Add pineapple juice to water in large jar. On the stove in boiler, put 1 quart water and sugar; bring to a boil. When it starts to boil, add Kool-Aid (I prefer lemonade flavor).
Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously 20 strokes. Allow dough to rest 10 minutes. Turn dough onto greased pizza pan. Place in a warm place to rise for one hour. Sprinkle dough with Parmesan cheese, then 1/2 of a jar of spaghetti sauce or prepare your own. Sprinkle with Mozzarella cheese and your favorite topping. Bake at 425° for 10 minutes, remove and add a little more Mozzarella cheese. Return to oven for 5 minutes.
Cook noodles according to package. Brown ground beef and drain. In large bowl, mix all ingredients. Put in greased casserole dish. Sprinkle more cheese on top. Bake at 350° for 45 to 60 minutes.
Sift all dry ingredients (except sugar). In another bowl, mix sugar and oil. Alternate adding other dry ingredients and eggs to oil and sugar mixture. Add carrots and nuts to mixture. Bake at 350° for 1 hour in a Bundt pan.
Heat oven to 450°. Unwrap chicken and remove giblets from cavity. Thoroughly rinse chicken inside and out. Place bird on roasting pan with shallow sides (no higher than 1-inch) and place in oven. Bake for 30 minutes. Reduce heat to 400° and bake 15 to 25 minutes more or until the thigh meat registers 160° on a meat thermometer or the juices of thigh run clear when poked with a fork. Remove from oven. Let stand 10 to 20 minutes before carving. Serve with baked potatoes and cooked green beans or salad. Serves 4 to 6.
Mix water, bouillon, onions, celery, soy sauce and pepper. Cook in Teflon frypan until celery is tender. Set vegetables to one side of the pan and quickly brown liver on both sides. Core apple; do not peel and cut into slices. Place apples on top of liver. Cover pan. Cook until apple is tender. Serves 2.
Mix together sugar and shortening; cream. Add eggs, one at a time. Combine dry ingredients. Add flour and milk alternately. Add vanilla and mix well. Bake in a greased and floured tube pan for 1 1/2 to 2 hours at 325°. Bake until real brown. Let cool and invert pan.
Mix sugar, oil, eggs, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to egg mixture. Stir in rhubarb. Put into 4 loaf pans. Bake at 350° for 45 minutes.
Mix well. Microwave 100% for 2 minutes. Stir. Cook 1 1/2 minutes. Stir. Continue until thick. Cool before serving. Good on slice of pound cake or gingerbread.
Lightly spray medium nonstick skillet with nonfat cooking spray, and heat over medium heat. Add turkey, cumin, garlic, onion and cayenne pepper to skillet; cook until no longer pink. Add tomatoes, water, tomato paste and raisins to turkey; cook until mixture starts to boil. Cover and reduce to low heat; simmer 10 minutes until heated through. Serve with fat free crackers, pita chips or tortilla chips. Serves 8.
Dissolve lemon jello in one cup hot water and melt marshmallows in one cup hot water. Mix together and let cool. Whip cream until stiff. Mix pineapple, cream cheese, salad dressing and whipped cream. Add to jello mixture and let set. Then mix raspberry jello with 2 cups hot water. Chill until syrupy and pour over first jello mixture. Refrigerate until set. Cut in squares and serve on lettuce with small spoons of salad dressing.
Cut up catfish fillets into potatoes and onion mixture. Add boiled eggs and V-8 vegetable juice. Serve with saltine crackers and tossed salad.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking dish. In large bowl, mix sugar, cocoa, baking powder and baking soda. Whisk in buttermilk, eggs and vanilla. Stir in beets. Pour into prepared dish. Bake for 45 minutes. Cool in pan on wire rack. Cut in pan. Serve with Chocolate-Buttermilk Sauce (recipe below).
Combine oil and sugar. Add eggs one at a time, beating well after each addition. Combine dry ingredients and add to oil mixture. Stir in vanilla and pineapple. Pour into a well-greased 10-inch tube pan or 12 cup Bundt pan. Set oven temperature to 300° to 325°. Bake for 1 hour or until tested done. Invert pan and let cool about 10 minutes. Remove cake carefully. Cool completely. Sprinkle 10x powdered sugar on cake before serving, if desired.
Melt oleo. Add remaining ingredients and mix well. Form into small	balls and place on cookie sheet, then flatten with a fork. Bake in 350° oven for 10 to 15 minutes.
Mix well and chill for 2 hours. Serve with vegetables. Use only Hellmann's mayo.
Fry onions gently in butter, but not brown. Stir in flour and let cook a few minutes before adding salt and pepper to taste. Add stock; stir and simmer 15 minutes. Fry bread in butter; place in ovenproof earthenware tureen or individual soup bowls and pour in hot soup. The bread will rise to the top. Sprinkle with a thick layer of the grated cheese. Place in preheated 375° oven until cheese becomes stringy. Serve immediately. Serves 4.
Mix flour, baking powder, 1 stick butter, milk and salt to form crust. Roll out dough about 1/4-inch thin. Sprinkle sliced peaches on top of crust. Hand roll crust into a log. Slice log vertically into 1 1/2-inch sections. Stand sections upright in pan. Mix sugar, water and 1/2 stick butter. Bring to a boil to make a light syrup. Pour over peach rolls. Bake until brown.
Cream butter and Crisco with sugar. Add one egg at a time and mix well. Add milk and flavorings. Mix dry ingredients and add to mixture last. Bake 1 hour and 15 minutes at 325°. Cool in pan.
Mix chips and peanut butter together. Melt in saucepan. Pour a little less than half the mixture into a chilled jelly roll pan. Set remaining mixture aside and add salted peanuts. Mix together the evaporated milk, pudding mix and butter. Bring to boiling and boil 1 minute. Remove from heat and add powdered sugar and vanilla. Blend well. Add to the first layer carefully. Chill 10 minutes. Spread remaining chocolate mixture on the top. Chill. Cut in small squares.
Cook and drain rice. Make a sauce with next 4 ingredients. Add parsley, onion, sage and half the cheese. Stir until cheese is melted; add rice and pork and put in shallow baking dish and sprinkle with remaining cheese and some paprika. Bake in 375° oven about 30 minutes.
Preheat oven to 350°. Brown hamburger and onion; drain fat. Add tomato sauce, chili powder, green chiles and salt. Layer flour tortilla in bottom of lasagna pan, then layer of cheese, then hamburger and so on. Top with cheese. Cover with aluminum foil; bake for 30 minutes.
Line baking pans with foil. Lightly butter foil. In a heavy saucepan, combine all ingredients except vanilla, nuts and chocolate. Cook, stirring with wooden spoon over low heat until sugar is dissolved. Cook hardball stage (244°). Remove; stir in vanilla. Turn into prepared pan; let cool 30 minutes. Cut into 26 pieces. Roll into balls; place on buttered cookie sheet. Make feet and head by pressing 5 pecan halves into each ball. Melt chocolate. Spoon 1 teaspoon chocolate over each ball, leaving part of pecans showing. Refrigerate to allow chocolate to harden.
Cook carrots in small amount of water until tender (10 minutes). Drain. Cool. Make marinade with remaining ingredients in saucepan. Bring to a boil. Cool. Pour over carrots. Cover. Refrigerate overnight.