HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cakes in 2 (8-inch) round pans. Let cool. Slit into 4 layers (use string). Add 2 cups boiling water to jello. Add 10 ounces strawberries. Add 3/4 cup cold water. Chill until syrupy. Make pudding (as directed). Using round punch bowl, put 1 layer cake, jello, cake, pudding, strawberries, jello. Chill overnight. Add Cool Whip as served.
Prepare gelatin using 1 cup hot water; cool. Blend together cream cheese, 1 cup sugar and 2 tablespoons warm gelatin. Set aside. Crush crackers and combine with 1 tablespoon sugar and butter. Pour into 9 x 13-inch pan. Whip milk until stiff. Add gelatin to cream cheese mixture and fold into whipped milk. Pour into crumb crust and refrigerate. Sprinkle nuts on top.
Cream shortening. Add sugar; cream well. Add egg and molasses; mix again. Add dry ingredients and mix well. Take pieces the size of walnuts and roll in sugar. Place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes.
Mix enchilada sauce mix as directed. Cook and cut chicken into bite size pieces. Grate cheese. Layer tortillas, cheese, chicken, olives and sauce. Top with remainder of cheese. Bake 10 minutes in 350° oven or until cheese is melted.
Stir sugar into 1/2 cup warm water. Sprinkle yeast over; let set 10 minutes. Stir to blend. Put flour and salt into bowl. Pour yeast mixture, oil and 1/3 cup warm water into bowl and mix together. Turn dough onto floured board and knead lightly until dough is smooth.
Combine the first 4 ingredients; set overnight in the refrigerator. Drain well and heat juice. Add cornstarch to a little cold juice. Add to rest of juice; cook until thick. Cool, then add bananas, cherries and grapes.
Before the cake cools, using the tines of a fork or a bamboo stick, punch holes all over the top of the cake. Mix the jello with 1/2 the required water; boil to ensure mixing. Pour hot mixture over hot cake in pan; allow cake to cool. Before serving, cake can be removed from pan or left in pan. Pour sliced strawberries with some juice over the cake. Cover entire cake with Cool Whip. Serve. Serves 12.
Mix sugar, butter and vanilla. Add eggs, one at a time. Sift flour, soda and salt together; add alternately with milk. Mash bananas and add. Then add nuts. Bake in a 10-inch stem pan that has been greased and floured. Bake at 350° for 1 hour and 30 minutes, or in 2 loaf pans for about 1 hour and 10 minutes.
Mix together into crumbs the sugar, flour, baking powder and butter. Then add eggs and milk. Mix on high speed for 10 minutes. Grease and flour tube pan and bake at 350° for 1 hour. When cool, sift powdered sugar on top.
In a bowl, cream butter until light and fluffy. Stir in flour. Add water and cheese and combine until a soft dough forms. (The dough should be soft enough to press through a cookie press or pipe onto a baking sheet.)
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Brown ground turkey and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, baking mix (Bisquick) and eggs until smooth (15 seconds in blender on high, 1 minute with beater on high). Pour into plate. Stir in Cheddar cheese. Bake for 25 minutes, then add tomatoes and Mozzarella. Bake until knife comes out clean, 5 to 8 minutes. Cool 5 minutes and serve.
Cook seashells ala dente, drain. Heat sauce, mix well with sauce. Add pepperoni. Sprinkle with parmesan cheese and 1/2 of the mozzarella, mix thoroughly. place in buttered casserole dish, cover with remaining mozzarella and bake at 350 for 30 minutes.
Mix together and roll into small balls. Chill about 30 minutes and dip into the melted chocolate and paraffin. Place on waxed paper to cool.
Separate eggs. Use whites for icing. Mix all dry ingredients together. Add egg yolks and other ingredients slowly. Put in microwave and cook until mixture thickens, stirring occasionally. Put in baked pie shell (deep dish). Ice with prepared egg whites.
In a skillet, brown sausage over medium heat and drain. Add milk, cheese, pimento and Tabasco sauce; simmer until cheese melts, stirring occasionally. Place in a chafing dish or fondue pot to keep warm. Serve with nachos, Doritos or Fritos. Serves 20.
Dissolve jello in hot water. Add cream cheese to this mixture. Mix with electric mixer well and then add pineapple (juice and all), 7-Up and vanilla. Add pecans. Refrigerate. Put in large Pyrex dish.
Mix first 7 ingredients together. In separate bowl, mix egg, pineapple, milk and butter. Add dry ingredients to pineapple mixture, just until moist. Pour into 2 greased and floured bread pans. Bake at 350° for 50 minutes.
Saute onions and bell pepper in oleo. Mix all well. Pour in oblong baking dish and bake for 45 minutes at 300°.
Cook sausage; spread in bottom of 13 x 17-inch casserole dish. Cut bread into cubes and spread over sausage. Beat eggs and add about half as much milk as amount of eggs. Pour mixture over sausage and bread. Sprinkle grated cheese over top of casserole. Cook at 350° for about 25 to 30 minutes or until golden brown.
Mix first four ingredients. Melt margarine and honey and stir into dry ingredients. Spread evenly on cookie tray. Bake at 300°, stirring often, for twenty minutes. When finished cooking, stir in raisins. Cool before storing in airtight container. Yields 12 servings.
Dissolve jello in 1 cup boiling water. Add sugar and salt. When moderately cool, add pineapple, cottage cheese and whipped cream.
Mix the Tater Tots and green onions. Mix the soup, water and milk together. Pour over Tater Tots and onions. Top with grated cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cut zucchini into 3 or 4-inch lengthwise sticks. Place in a 10-inch baking dish. Top with tomatoes. Sprinkle on onion and dot with butter or margarine. Combine cheese, sugar and seasonings. Sprinkle over vegetables. Bake for 50 to 60 minutes. Sprinkle over vegetables. Bake for 50 to 60 minutes. Makes 6 to 8 servings.
Combine lemon juice, grated rind and milk. Add two egg yolks and stir until blended. Pour into crumb crust. Beat egg whites until stiff enough to hold a peak. Add 4 tablespoons sugar gradually. Pile lightly on pie filling. Bake until lightly brown, about 15 minutes.
Bring water to boil; add oats. Let stand 30 minutes. Cream butter and sugar. Beat eggs into mixture. Sift dry ingredients together. Add to creamed mixture. Add oats; beat well. Bake for 35 minutes at 350°.
In large pot, combine chicken broth, chicken stock, water and chopped celery. Bring to boil and cook until celery is soft. Add tomatoes (cut up) and juice and mixed vegetables. Continue cooking until vegetables are soft. Add Old Bay seasoning and crabmeat and simmer about 30 to 40 minutes. Serves 4 to 5.
Blend soups and water into casserole dish. Sprinkle rice over soup, then put chicken (salted) over this. Sprinkle onion soup mix over all, then cover with foil and bake at 350° for 2 hours.
Melt margarine in baking dish in microwave. Preheat oven to 350°. Mix flour, sugar and milk. Pour over the melted margarine. Do not stir. Pour sliced fruit into mixture. Sprinkle with nutmeg. Bake for 30 to 45 minutes until light brown.
Combine butter and lemon juice. In a medium bowl, combine bread crumbs, parsley and 1/4 cup of the lemon mixture. Add paprika to remaining lemon mixture.
Mix pineapple and sugar and bring to a boil. Remove from heat and add jello. Let dissolve. Add water and stir. Refrigerate and let congeal slightly. Add cheese, nuts and whipped cream to jello mixture and mix lightly. Pour into mold. Refrigerate.
Dissolve yeast in 1 cup of warm water. Mix in rest of ingredients except flour. Add flour until dough is soft but not sticky. Cut into 4 pieces. Let stand 15 minutes.
Melt chocolate and butter in saucepan over low heat, stirring constantly until blended.	Remove from heat and blend in evaporated milk gradually.	Mix sugar, cornstarch and salt, then beat in eggs and vanilla. Blend in the chocolate mixture and pour into	pie shell. Sprinkle coconut and pecans over filling. Bake at 375° for 45 minutes or until puffed and browned. Garnish with whipped topping.
Dissolve yeast in warm water with 2 tablespoons sugar. Add shortening or margarine, salt, 1 tablespoon sugar and flour. Mix well. Pour out on floured board and knead a few times, then cut out and place in a pan. Grease top and let rise in a warm place until double in size, about one-half to 2 hours. Bake in moderately hot oven or until brown. Makes about 1 1/2 dozen.
Preheat oven to 350°. Line broiler pan with foil. Position rack on top and coat with cooking spray. Place brown sugar in a shallow dish. Tie each bacon slice into a loose knot. Press one side of bacon in sugar to coat well. Arrange in a single layer, sugared side up, on broiler rack. Bake until crisp and bubbly. Cool 15 to 20 minutes. Transfer to paper towels to drain and cool. Can be held up to 3 hours at cool room temperature.
Add all ingredients in large pot. Add enough water to make it soupy. Simmer for about 30 minutes.
Combine all ingredients in a medium saucepan. Cover and simmer for about an hour. The longer this simmers the better the flavor!
Blend flour and margarine. Add nuts. Pat into 8 x 12-inch greased pan. Bake 20 minutes at 350°. Let cool.
Sift dry ingredients. Beat eggs. Add other ingredients. Bake in two loaf pans 1 hour plus at 350°. Test for doneness.
Dissolve cornstarch in 1/4 cup apple juice in small bowl. Combine with remaining apple juice in saucepan and cook over medium heat until thickened, stirring constantly. Stir in apples, sprinkle with spices. Put in pie shell and cover with top. Bake in a 325° oven until done.
Add all ingredients. Cook on low in crock-pot or oven 6 to 8 hours.
Melt butter in large skillet. Stir in onions, celery and green pepper. Saute over medium heat until onions are clear. Add meat and cook until well browned. Season with salt and pepper. Add tomato sauce, tomatoes, cream of mushroom soup and sugar. Cover and simmer 25 minutes or until celery and peppers are tender. Cook noodles in saltwater until tender. Drain. Mix noodles and meat sauce and place in greased large 9 x 13 casserole dish. Top with grated cheese. Bake, uncovered, for 30 minutes in 350° oven.
Combine chicken, 1/4 cup onion, garlic, vinegar, soy sauce, oil and peppers in a large bowl. Stir to coat chicken. Let stand at room temperature for 30 minutes. Drain; reserving marinade. Heat 1 tablespoon olive oil in a large skillet; add drained chicken. Cook and stir about 3 minutes until no longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir until thickened and bubbly. Spoon evenly onto pizza shell. Sprinkle with cheeses. Bake, uncovered, in 400° oven for 12 minutes. Top with 1/4 cup sliced green onions and almonds. Return to oven for 2 minutes.
Cook and stir onions and red pepper in 2 tablespoons of margarine in a large skillet until tender. Reduce to low heat. Stir in corn and cheese. Cook 5 to 7 minutes. Stir occasionally. Melt remaining ingredients in separate pan and stir in tortilla chips. Cook over medium heat for 3 minutes. Spoon corn mixture into serving bowls. Sprinkle with tortilla chips.
Spread spinach in baking dish. Rinse chicken and pat dry. Arrange over spinach. Combine soup, coconut milk, onion flakes, sugar and salt in bowl; mix well. Spoon over chicken; do not mix. Bake at 375° for 1 1/2 hours. May thicken with cornstarch, if desired.
Mix all of the above together and pour into an oblong cake pan. Smooth out and cover. Put in the freezer overnight.
In a mixing bowl, combine bread crumbs, 2 cloves garlic (minced), grated cheese, parsley and olive oil. Crumbs should be moist, not oily. Salt and pepper to taste. Cut tops and stems off artichokes. Turn upside down and press firmly to loosen leaves. Use your hands to stuff artichoke, gently massaging the leaves to loosen. Stuff generously!
Mix 3 cups of peaches (or other fruit) with 3/4 cup of sugar.
Cook 2 hours at 300°. Before removing from angel food pan. Glaze with 2 cups powdered sugar and 1 cup orange juice. When cool remove from pan and store as fruit cake.
Mix and marinate overnight in refrigerator. This will keep for up to 2 weeks.
Melt butter and cocoa. Beat eggs in a bowl with a fork. You do not have to use your mixer with this cake. Add flour and pecans. Bake at 325° for 30 minutes in a 13 x 9-inch pan (greased and floured). When cake is done, place marshmallows cut in half on top of cake while cake is hot.
Brown ground round in a heavy skillet. Drain fat. Add the barbecue sauce and simmer for at least 20 minutes or until mixture thickens a little. Serve hot on small hamburger buns.
Cook rice according to directions on package and set aside. Boil potatoes until soft; drain and set aside. Cook ground beef until done and add the tomato special and tomato paste. Let simmer for a few minutes.
Mix egg with milk. Cut shortening in dry ingredients. Add milk to make soft dough. Knead lightly. Spread in pan. Bake at 350° until light brown.
Mix sugar, eggs, fruit cocktail and butter together. Add flour and soda. Pour in floured pan, then sprinkle brown sugar and nuts on top.
Saute celery and onion in butter. Mix all ingredients and put in greased 9 x 13-inch baking dish. Bake at 350° for 30 minutes. Serves 20.
Mix Kool-Aid, Eagle Brand milk and Cool Whip and pour into graham cracker crust! Other flavors of Kool-Aid may be used for a variety of tastes.
In 8 x 13-inch pan, melt butter; add vanilla. Sprinkle on top in layers, the rest of the ingredients. Bake 30 minutes at 350°.
Melt caramels; add cream and stir until smooth. Add pecans to mixture and drop by teaspoonfuls onto greased cookie sheet. Let stand until firm (will set quicker in fridge). Pour a teaspoon of the melted cooled chocolate over each cluster and let stand until chocolate is firm.
Cut steak into serving size pieces and flour. Fry round steak in 2 tablespoons oil. Brown the meat and then put into a casserole dish. Add water to pan drippings (about 1 1/2 cups), then add 1 can cream of mushroom soup. Add sliced onion, salt and pepper. Pour soup mixture over meat in casserole and cover. Bake at 350° for approximately 2 1/2 hours. Serve with mashed potatoes or rice.
In a bowl, alternate layers of cabbage and onion. Sprinkle with 1 cup sugar and let stand 3 hours.
Cook potatoes in boiling water until fork-tender. Drain. Chill, peel and grate. Turn into large bowl. Melt butter and cheese over low heat. Remove from heat. Blend in sour cream, onion, salt and pepper. Pour over potatoes. Mix gently until blended. Turn into shallow buttered baking dish. Bake at 350° for 45 minutes.
Mix and sift dry ingredients. Add melted butter, milk and egg. Fold in blueberries. Pour into muffin tins and sprinkle with sugar. Bake 15 to 20 minutes. Makes 6 muffins.
In a large skillet, stir-fry beef in oil until it's not pink. Stir in soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes or until tender. Remove from heat. Stir in sour cream. Serve over noodles. Sprinkle with minced parsley.
Grease 12 muffin pans. Heat oven to 375°. Beat egg whites until frothy. Beat in milk and margarine. Beat in flour and salt until blended. Fill cups 3/4 full. Bake 50 minutes. Make slits in top of muffins and bake 5 more minutes.
With mixer, mash cooked potatoes. Add eggs, sugar, milk and flavoring; mix well. Pour into unbaked pie shell. Add margarine to top of pie. Bake at 375° until firm.
Cook the macaroni in boiling water until just tender, 8 to 10 minutes. Drain. Mix with the vegetables; add the dressing and toss to coat well. Serve hot or cold.
Blend the first 4 ingredients until smooth; gradually add dry ingredients. Pour into miniature loaf pans and bake at 350° until spongy. Cool and split in half lengthwise. Add filling.
Divide peaches evenly among 4 dessert dishes. Sprinkle each with 1/2 teaspoon sugar. Add splash of red wine. Serve at room temperature. Yields 4 servings.
Saute onions and celery for 5 minutes. Add ground beef; brown. Add soup, rice, bean sprouts, water chestnuts, soy sauce, salt and pepper. Pour into casserole and bake covered 30 minutes at 350°. Top with chow mein noodles and bake uncovered another 30 minutes.
Cook potatoes in skin. Cool and shred. Combine cheese and margarine; heat until melted. Remove from heat and blend in sour cream, onion and seasoning. Fold into potatoes and turn into a 2-quart casserole. Dot with butter and paprika. Bake uncovered at 350° for 30 to 45 minutes.
Mix flour and shortening until it crumbles to the size of a pea. Beat eggs. Add vinegar and cold water. Add to shortening mixture and form into a ball. This makes 3 large crusts.
Mix all ingredients in a blender. If thicker consistency is desired, add more cottage cheese. Chill. Serve plain or mix with chives, minced onion or other seasonings.
Mix soup and water. Stir in rice and seasoning packet. Pour over chicken in baking dish. Bake at 350° for 1/2 to 1 hour, until chicken is tender. May add water if rice becomes dry before serving.
Preheat oven to 400°. Mix together all ingredients. Place in small casserole dish and bake for 15 to 20 minutes or until top is lightly browned. Serve with cocktail rye bread or rye crackers.
Boil potatoes until done, then mash. Add butter, sour cream, cream cheese, salt, pepper and garlic powder. Put mixture into large baking dish. Sprinkle with paprika; dot with butter. Bake at 350° for 45 minutes.
Mix ingredients well and pour in unbaked pie shell. Bake in a 400° oven for about 25 minutes or until filling is set and crust and mixture are golden brown.
Heat the butter in large skillet over moderately high heat. Add the meat strips and onion and cook, stirring occasionally, until meat is browned and onion is fork-tender. Remove from heat and add soup, sour cream and water. Stir to blend all ingredients thoroughly. Cover and place over moderately low heat. Cook 1 hour or until meat is tender, stirring occasionally. If desired, serve over cooked noodles.
In a large pan, melt butter and stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir in crab meat, chopped eggs, salt, pepper and parsley. Spoon mixture in six 10-ounce casseroles or baking dishes. Mix melted butter with bread crumbs. Sprinkle atop crab mixture. Top with slivered almonds. Bake, uncovered, in a 350° oven for 20 to 25 minutes or until heated through.
In a small bowl, dissolve the yeast and sugar in lukewarm water. Let rise until foamy, about 15 minutes. Mix the flour and salt in a large bowl. Add the olive oil to the yeast mixture; stir to combine. Add flour if dough is too sticky. Knead on a floured board until smooth and elastic, adding flour as needed. Takes about 5 minutes. Pat the dough into a ball, then put in a large bowl. Set in a warm place, covered with a clean towel. Let dough rise about 1 hour.
Melt your butter and mix with flour, butter and nuts. Bake at 350° for 10 minutes. Let cool.
Mix turkey, soup and seasonings. Mix cottage cheese and spinach in a 2-quart buttered casserole. Alternate layer of noodles, turkey and cottage cheese. Sprinkle with 1/2 of Mozzarella cheese and repeat. Bake at 350° for 40 minutes until brown. Let stand 10 minutes before serving.
Beat egg whites until stiff. Mix all other ingredients; then add beaten egg whites. Pour into unbaked pie shell. Bake at 325° approximately 35 minutes or until set.
In a large bowl stir vinegar, sugar, salt and celery seed until sugar and salt are dissolved. Stir in oil. Add remaining ingredients; toss well. Cover and refrigerate 4 to 6 hours.
Mix all ingredients except margarine and chocolate bits. Pack firmly into ungreased 9 x 3-inch pan. Top with melted margarine and chocolate bits. Chill until set.
Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients. Add to creamed mixture, alternately with bananas, blending well after each ingredient. Stir in nuts.
Sift flour and dry ingredients together. Stir in cranberries, nuts and peel. Combine egg, orange juice and salad oil. Add to dry ingredients, stirring just until moistened. Bake in greased 9 1/2 x 5 x 3-inch loaf pan at 350° for 50 minutes or until done. Remove from pan and cool.
Bake brownies according to directions. Crumble. Make pudding according to directions. Mix with Cool Whip. Crush candy bars. Layer 1/2 brownies, 1/2 pudding and 1/2 bars. Repeat.
In a large skillet melt butter, add rice and onion; cook until golden brown (watch so it does not burn). Add bouillon, pour into casserole dish. Bake at 350° for 30 minutes. If needed add more water or bouillon, but make sure rice is done. This is great with pork tenderloin patties, dipped in flour, browned and covered with sour cream and baked with rice. Either one of these dishes can be baked or sit longer if meal is delayed. Cover if over an hour.
Melt butter and marshmallows together. Pour over popcorn. Mix in nuts and M&M's.
Melt butter in heavy skillet or baking dish. Sprinkle brown sugar over butter and arrange drained fruit over butter sugar coating. In a bowl, beat the eggs until thick and lemon colored (5 minutes). Gradually add the sugar. Put in the fruit juice and flour. Add baking powder and salt. Mix the batter and pour over fruit. Bake until wooden pick thrust into center of cake comes out clean. Bake at 350 degrees for 45 minutes.
Mix sugar, cocoa, flour and salt in a small saucepan. Slowly add 1 cup boiling water and 1 tablespoon butter. Cook over low heat, stirring constantly, until it thickens. Remove from heat. Add vanilla.
Drain strawberries, reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with strawberry halves. Makes 6 to 8 servings.
Brown ground beef in pan, then drain. Put ground beef, onion and salt into small casserole pan. Pour green beans over meat mixture. Layer potato slices over green beans. Pour and spread tomato soup over casserole. Cover with boil and bake for 1 hour at 350°. Yields 6 servings.
Mix meats thoroughly with onion, celery and seasonings. Soak cubed bread in milk; add eggs and beat with a fork or rotary beater. Combine meat and egg mixtures. Form into 2 loaves and roll in dry bread crumbs. Place in shallow dish or baking pan. With the handle of a wooden spoon, make diagonal indentions in the top of each loaf, about 3 or 4 in each. Spread the chili sauce in these grooves using about 1/2 cup on each loaf. Pour boiling water around loaves. Bake uncovered at 350° for 1 hour.
Sterilize 5 half-pint jars. Peel tomatoes, chop coarsely and place in a 3-quart saucepan. Add lemon and ginger. Bring to boiling, reduce heat and simmer, uncovered, 1 hour. Stir in sugar. Boil, uncovered and stirring often until thick, 25 to 30 minutes, or until candy thermometer registers 221°. Ladle marmalade into hot jars. Immediately cover with 1/8-inch hot paraffin wax. Makes 5 pints.
On aluminum foil, layer slightly the soup and rice. Put chicken breast on top. Cover with onion soup mix, a dab of margarine and lemon juice. Bake for 1 hour at 350°.
Boil sugar and water, then let cool. Freeze remaining ingredients. When ready to serve, add ginger ale.
Peel and slice potatoes. Add water and boil until tender, about 15 to 20 minutes. Remove from heat; drain water. Pour potatoes in large greased casserole dish. Slice margarine over potatoes. Sprinkle cheese on top. Mix milk with flour, salt and pepper. Pour over potatoes. Bake at 350° for 30 minutes. Serve hot.
Rinse scallops with cold water. Drain well. Combine 1 1/2 cups water, lemon juice, salt, peppercorn and onion in saucepan; bring to a boil. Add scallops, reduce heat and simmer 3 to 5 minutes or until tender. Drain. Combine vinegar, oil, sugar, garlic and remaining 1 teaspoon salt, stir until sugar dissolves. Pour over scallops, cover and chill several hours. Add celery to scallops, mix. Drain but save marinade. Arrange greens in large salad bowl. Pile scallops and celery in center of bowl, arrange remaining food in groups around scallops on crisp salad greens. Serve with reserved marinade or favorite dressing.
Saute onion and garlic in oil in large saucepan. Stir in tomato paste, tomato sauce, water, seasoning and mushrooms. Boil gently, uncovered, for 30 minutes. Stir occasionally. Add ground beef or meatballs for spaghetti, or use in making lasagna.