HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Knox gelatine in 1/2 cup cold water. Boil milk and strain. Add sugar, vanilla and sour cream. Mix 1 cup boiling water and 1/2 cup cold water to each box of jello (making 1 box at a time). Pour into 13 x 9-inch glass pan. Chill. Then pour 1 1/2 cups white mix over jello. Chill again. Repeat jello and white mixture and chill between each layer, end with cherry jello on top.
*I use milk, add 2 teaspoons of lemon juice and let set for 5 minutes.
Cream the margarine. Add powdered sugar. Stir well and add flour, nuts and vanilla. Shape into crescent balls and bake on an ungreased cookie sheet at 325° for 20 minutes. Roll in powdered sugar while warm. Makes 3 dozen.
Preheat oven to 350°. In shallow baking dish, combine sugar, flour and cinnamon. Mix well. Peel and partially core apples, leaving bottom of apples intact. Dip apples in melted butter. Roll in sugar mixture. Reserve remaining butter and sugar mixture. Place apples in shallow baking dish. Combine walnuts, remaining butter and remaining sugar mixture. Spoon into cavities of apples. Add water to baking dish to just cover bottom. Bake for 40 to 45 minutes or until apples are tender. Makes 6 servings.
Peel and boil diced eggplants. Saute meat, onion, bell pepper and garlic. Soak bread in egg and milk mixture. Combine all ingredients except cheese. Top with cheese. Bake at 350° for 1 hour.
Cut up chicken breast. Roll in eggs and bread crumbs. Brown in oiled pan. Put chicken in a casserole dish.
Chop cabbage, bell pepper and onion and mix together. Then in separate pan, mix sugar, vinegar, celery seed, salt and turmeric and bring to a boil. Let boil for 2 minutes, then pour over cabbage, bell pepper and onion mixture. Mix good. Let stand overnight in refrigerator before serving. Will keep in refrigerator for two weeks.
Mix together hash browns, sour cream, Velveeta, softened butter or margarine, soup and onion; mix well. Put in a 9 x 13-inch pan. Mix corn flakes and melted margarine. Put on top. Bake, uncovered, at 350° for 1 hour. Serves 10.
Brown hamburger, sausage and onion. Drain. Add Prego sauce and mix well. Heat about 15 minutes over medium heat. Cook lasagna noodles until almost done. Layer noodles, meat sauce, cottage cheese and Mozzarella cheese. Repeat layers, ending with Mozzarella cheese. Bake at 350° for 30 minutes. Use a large, oblong Pyrex dish.
Sift together flour, salt, sugar and cocoa. Set aside. Boil water, oil and butter and add to flour mixture. Add buttermilk, soda and eggs to flour mixture. Mix well. Pour into 9 x 13 inch pan, greased and floured. Bake at 400° for about 20 minutes or until done.
Blend all ingredients together. Drop by spoonful on cookie sheet; take fork and press down on all sides. Bake at 350° for 10 minutes. (Check on them at 8 minutes.) When they start to brown on bottom, they are ready.
Mix first 4 ingredients together and then add 2 tablespoons milk. Bake 10 minutes at 425° after pressing in pie tin.
Sift dry ingredients together.	Add potatoes, oil and water. Add eggs, one at a time, and mix. Stir in pecans and raisins. Pour into loaf pans (about 2 x 6-inch aluminum pans, sprayed with Pam cooking spray). Cook for one hour. This will make 6 small loaf pans.
Sift four, baking powder, baking soda and salt into a medium bowl. Stir in sugar and wheat germ; set aside. Combine milk, cottage cheese, egg and oil in a small bowl.
Mix all ingredients. Boil real good. Cook 5 minutes or longer. Remove from heat and beat well. Makes real good icing.
Salt and pepper hamburger meat in large bowl. In separate bowl, mix chopped onion, crackers, tomato sauce, egg, garlic, parsley and milk. Slice bell pepper into rings; put aside 3 rings. Chop remaining pepper and add to other ingredients. Mix both bowls of ingredients together by hand; place into loaf pan. Bake, covered, at 350° for 45 to 60 minutes. Remove, spread catsup on top and place 3 pepper rings as garnish. Cook for 8 to 10 minutes, uncovered.
Mix the gelatin, boiling water and crushed pineapple in a bowl. Pour into a mold. Chill until partially set. Add the sour cream and mix well. Chill until set. Top with twists of the pineapple slices. Makes 8 servings.
Drop corn in boiling water and boil 5 minutes. Dip in cold water. Cut from cob. Combine all ingredients and boil 15 minutes. Pack in jars and process 15 minutes. Yields 5 to 6 pints.
Beat eggs. Add sugar, oil and vanilla. Stir in melted chocolate and zucchini. Add dry ingredients. Stir in chips. Bake in 2 very well-greased pans at 350° for almost 1 hour.
Mix together in a skillet with oil. Brown on both sides. Tastes just like crab cakes.
Drain liquid from beans and chestnuts. Layer them in buttered 2-quart casserole. Mix soup and seasonings and pour over mixture in casserole. Bake at 350° for 25 minutes. Top with onion rings; bake about 10 minutes more. Serves 8 to 10.
Preheat oven to 350°. Lightly grease a 13 x 9-inch baking dish. Whisk soups, mayonnaise, lemon and curry in medium bowl. Put broccoli in bottom of pan. Top with chicken. Pour soup mixture over all and top with cheese. Bake for 25 to 30 minutes, until bubbly and lightly browned. Scatter onions over top. Cook 5 to 7 minutes more.
Preheat oven to 425°. Grease a 9 x 13-inch baking dish. Saute onion in butter until golden; set aside in a medium bowl. Mix eggs and milk until blended. Add corn and muffin mix; mix well. Spread corn batter into preheated baking dish. Spoon sauteed onion over top and spread sour cream over onion. Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting into squares. Serves 16.
Brown English muffin halves sprinkled with garlic salt under broiler. Spread halves with spaghetti sauce. Steam onion and green pepper in small amount of water in microwave. Brown sausage in skillet, breaking up meat. Add sausage, peppers, onion and cheese to taste atop the English muffin halves. Bake about 10 minutes at 350°.
Spread some cream cheese onto one slice of beef. Place one pickle on edge of beef and cream cheese and wrap. Slice wrapped pickle in bite size slices. Repeat with entire pkg. of beef.
Mix together and baste roasting chicken and/or parts every 10 to 15 minutes. (If altering recipe amounts, remember water and oil must be in equal amounts.)
Sift together into large bowl the flour, baking powder, salt and cocoa. Add mixture of oleo, eggs, sugar and vanilla. Blend well. Add nuts. Pour into a greased and floured 9 x 13-inch pan. Bake in 350° oven for about 35 minutes. Cut in squares and remove from pan while warm.
Mix together and make into 1-inch balls. Bake on cookie sheet at 350° for 15 to 20 minutes.
Place asparagus in baking dish. Mix mushroom soup, water, salt and pepper. Pour over asparagus. Sprinkle with cheese. Melt butter and mix with bread crumbs. Sprinkle over cheese. Bake 45 minutes in a 300° oven. Serves 8.
Fry hamburger and sausage until crumbly. Drain and mix with other ingredients. Pour into pie shell and bake at 350° for 35 to 45 minutes, or until brown.
Put coffee in a large bowl. Pour water over grounds and leave in refrigerator at least 24 hours. Strain liquid through paper towels and discard grounds. Put "essence of coffee" liquid in a cup of boiling water to taste. Keep liquid in refrigerator.
Heat oven to 400°. Grease pie plate, 9 x 1 1/4-inch.
Simmer hamburger meat until done; drain. Combine the tomatoes, soups, chilies and sauce in a saucepan and simmer until flavors are blended.
Put pie shell in oven 5 to 10 minutes to get part of moisture out. Melt margarine and add sugar. Beat eggs and add to cooled butter and sugar. Add vinegar, meal and vanilla. Mix well. Pour mixture into pie shell. Bake for 35 to 40 minutes at 350°. If pie shakes in the middle, cook 5 or 10 minutes longer.
Combine the first 4 ingredients in a pan and heat. Drain the broccoli and put it in a serving bowl. Pour the sauce over the broccoli and sprinkle with cheese.
Slice venison into slices about 3/4-inch thick. In a container combine the remaining ingredients. Stir well to dissolve. Place venison strips into the marinade, making sure that all the venison is covered. Marinate overnight, turning if necessary. Lay marinated strips on oven rack. Cook 6 to 8 hours at 150°. They get crisper the longer that they bake. Store in an airtight container; it will keep up to two years.
In heavy saucepan stir together sugar, cocoa and cinnamon. Add cream and milk, mix well. Over medium heat, bring to boil stirring constantly. Cook 2 minutes. Remove from heat; cool 15 minutes. Add butter and stir until melted. Stir in vanilla. Store covered in refrigerator. Stir before serving.
Combine and bake at 250° for 5 hours in covered roaster-Dutch oven. Do not remove lid until ready to serve.
Mix together sugar, cocoa, margarine and milk. Cook over medium heat; boil for 2 1/2 minutes. Remove from heat. Add vanilla; stir well. Add peanut butter and oatmeal, mixing well. Drop by teaspoonful onto waxed paper. Let cool.
Preheat oven to 375°. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in a small bowl at medium speed with electric mixer until well blended.
In buttered 9 x 13-inch dish, put hash browns. Melt 1 stick of margarine and pour over potatoes. In a bowl, mix onions, soup, sour cream and Cheez Whiz. Spread on potatoes. It will fill the dish.
Drain beans and put into slow cooker. Brown hamburger; drain grease and add to beans. Fry bacon and cut into 1/2-inch strips. Mix into beans. Mix in rest of ingredients and cook on medium heat 1 1/2 hours.
In a medium skillet combine meat and soup mix. Brown well and drain off fat. Fold in cheese; set aside. Separate rolls according to package directions. Then cut the triangles in halves. Place spoonful of meat mixture in center of each triangle; fold over and seal edges. Place on ungreased cookie sheet and bake at 375° for 20 minutes.
Pour boiling water over 1 cup of bran; cool. Combine flour, baking soda and salt; set aside. Cream margarine, sugar and eggs. Stir in buttermilk, soaked bran, remaining bran, dry ingredients and prunes. Mix well. Pour in greased muffin tins. Bake at 375° for about 20 minutes. Batter keeps well in refrigerator for several weeks.
Cut Swiss cheese into finger-length pieces, 1/4-inch wide. Cover bottom and sides of pastry shell. Combine cream, eggs, flour, salt, pepper, nutmeg and cayenne to taste. Stir in melted butter and sherry. Beat everything together until well blended. Pour about 2/3 of mixture into pastry shell. Put crab meat and shrimp into mixture in shell carefully, pushing it down with a fork so that custard mixture covers it well. Pour rest of custard mixture into shell (after you have it on oven rack to keep it from spilling). Bake in 375° oven approximately 40 minutes or until browned on top. Do let stand at least 20 minutes before serving.
Combine refried beans and taco seasoning. Spread evenly in 9 x 13-inch pan. Layer the rest of the ingredients in the order listed. Makes 6 cups. Use nachos, corn chips, potato chips, etc. to dip.
Mix beans together. Brown hamburg with medium diced onions. Drain grease. Pour over beans. Mix vinegar, brown mustard, brown sugar and ketchup. Pour over beans and hamburg. Mix all together. Sprinkle with bacon. Bake at 350° for 1 hour.
Saute ground round, green pepper and onion. Cook noodles; drain. Add corn, soup, tomato sauce, chili and salt and pepper to taste. Place in a casserole and top generously with grated cheese. Bake in a 325° oven for 45 to 60 minutes. Serves 6 to 8.
Simmer sugar, water and lemon juice 5 minutes, then cool. Add remaining ingredients. May be served hot or cold.
Boil eggs, when done peel eggs and cut into half long ways. Take out egg yolks and place in bowl, add kraft sandwich spread, salt, and pepper. Mix well. After mixture is creamy and smooth, using teaspoon place small amount back into egg halves, chill and serve when desired.
Preheat oven to 300°. In medium bowl, with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scaping down the sides of the bowl. Add eggs and vanilla extract; mix at medium speed until fully combined. Do not overmix. Add the flour mixture and chocolate chips. Blend at low speed. Don't overmix.
Melt butter, add sugar and water; cook, stirring constantly, until candy thermometer reaches 340°. I use a large heavy aluminum pan and stir with a long handled rubber spatula. Pour into a 13 x 9-inch pan or better yet a heavy aluminum pancake griddle. Let cool a few minutes and then break the Hershey bars over top. Let it melt a minute and spread over top. Sprinkle with 2 cups ground or chopped nuts. (I usually use pecans, however, cashews or whatever are delicious too.) Press nuts down into chocolate a bit. Let cool and cut by breaking pieces off.
Cut biscuits in quarters. In a paper bag, combine sugar and cinnamon. Shake biscuit quarters in bag. Melt margarine. Add brown sugar. Put a little of the syrup in the bottom of a Bundt pan and add a few nuts. Put a layer of syrup and then a layer of biscuit quarters back and forth. Makes about 3 layers. Bake in 350° oven for 30 minutes. Take out of oven and serve. You just pull it apart.
Cream Crisco and sugar. Add eggs, one at a time, beating after each. Add flour and whipping cream alternately. Begin and end with flour. Bake at 300° until done, approximately 1 1/2 hours.
In a 9 X 13 inch pan, layer each ingredient in the order given. Chill overnight. Serve with tortilla chips.
Mix well. Form balls the size of walnuts and refrigerate. Or, if dough is too sticky, refrigerate first and then form the balls.
Peel the potatoes and cut into 1/4-inch slices. Melt margarine in skillet and cook the potato slices until golden. Reduce heat, cover and cook until done. Add the pineapple juice if potatoes tend to stick. Add the crushed pineapple and syrup and cook until thick and potatoes are cooked to desired doneness.
Heat oven to 350°. In mixing bowl, mix first 4 ingredients. Stir in milk, oleo and nuts. Pour batter into ungreased 9 x 9 x 2-inch pan. Stir together brown sugar and 1/4 cup cocoa. Sprinkle over batter in pan. Pour hot water on batter. Do not stir. Bake 45 minutes. Can be served warm or cold. Invert onto dessert plate and spoon sauce over each square of cake.
Put first 4 ingredients in microwave-safe bowl. Microwave on HIGH for 3 minutes. Stir until smooth. Add vanilla and nuts. Cool; cut into squares.
Mash avocados until almost smooth (leave a few lumps). If the fruit is hard place it in paper bag for several days - if they are too soft, place in refrigerator. It will take some efforts to stay on top of this item. Mix all ingredients and store in refrigerator overnight to allow flavors to blend.
Brown sausage. Add sausage, noodles and Parmesan cheese; mix well. Top with Mozzarella cheese before baking. Bake at 350° for 25 minutes.
Mix and pour over meat loaf. Bake at 350° for 1 1/2 hours. Baste occasionally; cover with foil while cooking. Remove cover about 10 minutes before done to let brown.
Brown ground beef and chopped onion. Put in crock-pot; add all other ingredients. Cook 2 or 3 hours.
Dissolve jello in boiling water. Add cold water. Let sit in refrigerator until thickened. Fold in remaining ingredients. Pour in a mold or pan to gel.
Crumble cornbread and mix with chopped vegetables. Mix remaining ingredients and stir into salad prior to serving.
Over hot (not boiling) water, melt morsels. Remove from heat. Stir in cereal and peanuts. Drop by rounded measuring teaspoonfuls onto waxed paper lined cookie sheets. Garnish with whole nuts, if desired. Chill in refrigerator until firm, about 30 minutes.
Mix jello as direction gives. Refrigerate until jelled. Mix cream cheese and food coloring together in separate bowl and then add to jello. Add drained pineapple and Cool Whip and nuts, if desired. Then mix all ingredients together on slow speed and refrigerate for 1/2 hour.
Mix all ingredients together. Cook 30 minutes, then simmer for 5 minutes before adding 1/4 cup skim milk and 1/4 tablespoon flour for thickness. You may eat with crackers or cornbread when served.
Combine the yogurt, ketchup and mustard in a large bowl. Stir in the green onions and dill and set aside. Bring 2 cups water to boil in small saucepan. Add the corn and cook for 45 seconds or until tender. Drain in a colander. Rinse under cold, running water to stop the cooking and drain again. Add the dressing along with cherry tomatoes and green peppers and toss well to mix. Place lettuce on plates and spoon corn mixture on top. Serves 4.
Cut ribs into pieces for serving. Place in a casserole dish. Cover. Bake the ribs in an oven at 500° for 15 minutes. Reduce heat to 150°.
In a 9 x 13-inch dish, melt the margarine. Stir in the raw rice. Beat out the lumps in the soup before mixing it with water. Pour half of the soup mix over the rice. Place the chicken on the rice and pour the remainder of the soup mix over it. Bake, uncovered, for 1 hour at 350°. Serves 4.
Mix and refrigerate several hours. Serve with carrots, cauliflower, celery, turnips, etc.
Carefully wash mushrooms; remove the stems, set aside.	Finely dice about half of the stems and place into mixing bowl (you may discard the other half, or use as an ingredient in spaghetti sauce, etc.); and add sour cream, cheeses, and bread crumbs blend well. Fill mushrooms caps with filling mixture, mounding tops. Drizzle melted butter over stuffed mushrooms; if desired, sprinkle top with additional mozzarella cheese. Bake in 350° oven for 15 to 20 minutes, or until cheese is melted on top or golden brown.
Preheat oven to 350°. Grease 1 1/2-quart ring mold; sprinkle walnuts over bottom. Measure flour, sugar, baking powder and salt into a large bowl. Stir lightly with fork to mix. Beat eggs until blended in a medium size bowl; stir in salad oil, mincemeat and orange rind. Add all at once to flour mixture. Stir until mixture is evenly moist. Spoon over walnuts in mold; level top. Bake 45 minutes or until golden and a cake tester inserted near center comes out clean. Cool loaf in mold on wire rack 10 minutes; turn out onto rack and cool. For easy, neat slicing, wrap loaf tightly in transparent wrap or foil and let stand overnight. Yield: 1 eight-inch ring.
Split layers and put frosting in between and on top of layers. Place in cake container and refrigerate for 3 days before using. Keep refrigerated. Also freezes well.
Melt margarine, peanut butter and chocolate chips. Stir until smooth. Pour over Crispix and stir. Let cool for a while. Put 2 cups powdered sugar (you may want more) in brown bag. Put Crispix in bag and shake! Shake! Shake!
Dredge liver with seasoned flour; saute in hot fat until slightly brown. Place in greased baking dish. Cover with onions. Season with salt and pepper. Sprinkle with bacon. Add 1/2 cup hot water; cover. Bake in preheated 350° oven for 30 minutes, adding more water, if needed. Remove cover; bake 10 minutes longer.
Cook broccoli only 5 minutes; drain. Pour in greased 2-quart dish. Sprinkle with cheese. Mix soup and milk; pour over cheese. Bake at 350° for 25 minutes. Remove. Top with onion rings. Bake for 8 to 10 minutes longer or until onions are crisp and brown.
Line three loaf pans with aluminum foil. Set the oven at 250°. Separate 6 eggs. Beat the whites until they stand in soft peaks. Beat in sugar. Without washing the beater, beat yolks until thick; set aside.
Preheat oven to 425°. Mix dry ingredients. Add milk, butter and egg. Mix just until moistened. Fold in blueberries. Spoon into greased muffin pan or use paper cups. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes.
Grease and flour a 9 x 13-inch pan. Mix coconut and nuts. Sprinkle in bottom of pan. Make cake mix by directions. Pour over nuts. Mix cream cheese, butter and powdered sugar. Pour over cake mix. Stir slightly for marble effect. Bake at 325° for 45 minutes.
Cream butter and sugar. Add eggs, one at a time, and beat well. Add vanilla and flour, little at a time, mixing well. Take 3/4 of batter and spread on a lightly greased cookie sheet. Make sure dough is extended up sides of cookie sheet. Spread pie filling over layer. Drop the remaining batter by spoonfuls over the filling and spread. Be sure to leave parts of pie filling uncovered so it gives a peek-a-boo effect. Bake at 375° for 30 minutes.
Saute apple until tender (in microwave) about 14 minutes. Then add butter, sugar, eggs, flour, whiskey, salt, soda, cinnamon, raisins, fruits and pecans. Put in baking pan. Decorate top with pineapple, cherries and whole pecans. Bake at 275° for 1 hour and 45 minutes.
Mix all ingredients well; pour into a 11 x 7 inch baking dish. Bake at 350° for 1 hour or until done. Serve with chunky salsa if desired.
Roll biscuits in margarine, then in mixture of sugar, cinnamon and nuts. Pack into round cake pan (standing up). Cook for 35 to 40 minutes at 350°.
Place lettuce in a bowl. Cover with onions, pepper and celery. Spread layer of mayonnaise over this. Sprinkle with sugar, cheese and bacon crumbs. Refrigerate several hours.
Drain the apricots and reserve the syrup plus 6 of the apricot halves. Cut the remaining apricots in half. Combine salad dressing, honey, 2 tablespoons syrup and halved apricots. Fold in whipped cream. Pour into a 9-inch pie pan and freeze. When frozen, arrange halved apricots on top. Garnish with maraschino cherry halves. Makes 8 to 10 servings.
Mix first 8 ingredients in large mixing bowl. Beat well. Set aside. Mix sliced apples, cinnamon and sugar together until well coated. Alternate layers of batter and layers of apples in a greased and floured tube pan, beginning with batter and ending with apples. Do not preheat oven. Bake at 300° for 1 hour and 20 minutes or until done.
Line spring-form pan with split ice cream sandwiches, cookie side down. Top with 1 quart of ice cream. Top with chocolate sauce and nuts. Top with 1 quart ice cream, then top with more chocolate sauce and nuts. Freeze overnight. Top with whipped cream before serving.
Mix all ingredients well. Cover with grated Cheddar cheese (generously). Make topping with 1 stick margarine (melted); mix with 1 roll of Ritz crackers (crushed). Bake at 350° for 30 minutes.
Bake cake and crumble 1/2 of cake into punch bowl. Layer 1/2 of the pineapple, 1/2 of the pudding and pie filling, 1/2 of the cherry pie filling and half of the Cool Whip. Top with nuts. Repeat once.
Melt margarine or butter in kettle. Saut onions, carrots and celery until tender. Add the flour and blend until mixture looks golden. Slowly add the milk; stir until there are no lumps. Add broth, cheese and broccoli pieces. Cook on simmer for 15 minutes or until vegetables are tender. If you wish, you may use uncooked broccoli pieces and simmer for 1 hour or so until broccoli is tender.
Make first layer by melting butter and cooling. Add eggs, then cake mix. Mix together and spread in greased and floured oblong pan. Make second layer by mixing remaining 4 ingredients together. Spread over the first layer. Bake about 1 hour at 325°. Cut into squares. Will have chewy consistency.
In a large bowl, combine milk and water. Add pudding mix and beat well. Chill for 5 minutes. Fold in whipped cream. Spoon 1 c. pudding into a 2 1/2 qt. glass serving bowl. Top with one-third of the wafers, one-third of the bananas, and one-third of the pudding. Repeat layers two more times, ending with pudding on top. Chill and garnish as desired. Keep refrigerated.
Combine first 5 ingredients; boil 5 minutes. Remove from heat and add soda. Pour over popped corn in two 13 x 9-inch pans. Bake at 200° for 1 hour, stirring every 15 minutes. Let cool.
Cream sugar, shortening and eggs until light. Spoon flour (not sifted) into dry measuring cup; level off and pour flour onto waxed paper. Add soda and salt together (not sifted). Stir to blend. Add blended dry ingredients to creamed mixture alternately with mashed bananas and lemon juice. Stir until all ingredients are moistened. Stir in nuts. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately. Cool on rack.
Brown ground meat. Add remaining ingredients and cook on low for 1 to 2 hours. Makes 1/2 gallon.