HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine Jell-O and boiling water. Stir until Jell-O is dissolved. Fold in strawberries, bananas and pecans. Pour 1/2 of mixture into 13 x 9 x 2-inch glass dish. Let set in refrigerator half an hour. Spread sour cream over the top evenly. Spoon balance of the Jell-O mixture over the sour cream. Let stand at least 2 hours or overnight in the refrigerator.
In bowl stir together flour, sugar and salt. With fork, beat together salad oil and milk mixture into flour mixture to make a soft dough. Press into 9-inch pie pan or 10-inch shallow oval gratin dish. Press edges to make side about 1 inch high in gratin dish. Make sides come to top of pie pan. Bake at 425° for 10 to 12 minutes or until golden.
Place chicken pieces, white meat on top, in bottom of a roomy pan. Add onion, water, salt, pepper and celery. Bring to a simmer. Cover and simmer for about 45 minutes or until tender. Lift pieces of chicken from broth. Strain broth and return it to a clean saucepan. Bring to a gentle boil until reduced to 2 cups. Remove skin from chicken and cut meat into coarse bits. Add cut up chicken to reduced broth. Blend the cream gradually into flour, stirring to make perfectly smooth. Add to chicken and broth and stir constantly over moderate heat until smooth and thickened. Remove from heat. Line bottom and sides of 9-inch pie pan with pastry dough. Place chicken mixture on top and cover with crust. Cut 2 to 3 slits into top. Bake in 400° oven for 30 minutes.
Mix starter and sugar, potato flakes and water. Let stand at room temperature 8 to 12 hours or all day . At this point, you use 1 cup to make bread or share it with a friend. Refrigerate the rest of the mixture 3 to 5 days and make bread anytime by allowing 1 cup to reach room temperature. You must always keep at least 1 cup of starter and it must be fed at least every 3 to 5 days.
Boil chicken, set broth aside. Cut up onions, celery, pepper garlic and pimento; cook in margarine until clear (about 20 minutes) in a covered saucepan. Add tomato sauce, water and mushrooms. Cook 1 hour at medium heat. Debone and dice chicken, add to sauce.
Slice bread lengthways and place on a cookie sheet, sprayed with butter flavor nonstick spray. Spread on pizza sauce to cover. Add mushrooms, onion, pepper and meat. Top with cheeses. Put in oven and bake at 375° for 10 to 20 minutes or until cheese is melted. Serve immediately. Contains 4 grams of fat per pizza.
Mix all ingredients, except margarine, in microwave bowl; microwave for 9 or 10 minutes, stirring after 4 minutes. If filling is not thick enough after 10 minutes, add cooking time 1 minute at a time, stirring after each minute. Stir in margarine. Pour into baked pie shell. Cover with meringue and bake in 450° oven 5 minutes or cover with 1/2 cup coconut instead of meringue. Bake 10 or 15 minutes.
Preheat oven to 375°. Mix first 5 ingredients together (very well). Add pecans and mix well. Shape dough into finger size cookies. Bake until lightly brown, then roll each cookie in powdered sugar.
Sift together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt. Combine the oil and sugar. Add the eggs; stir. Add sifted dry ingredients alternately with the pumpkin. Makes one 9-inch tube pan or 2 regular loaf pans. Bake at 350° for 1 hour and 15 minutes.
Cook noodles until firm and set aside. Chop all vegetables; add dressing and Salad Supreme. Marinate overnight.
Place cut up rhubarb into greased 9 x 13 pan. Over the rhubarb sprinkle jello and sugar. Cover this with miniature marshmallows.
In microwave-safe dish, add cream and chocolate. Microwave on High until chocolate has melted, stirring occasionally. Beat egg yolks well and add sugar, flour, cornstarch and cream of tartar; mix well. Add egg mixture to chocolate and heat in microwave on High until thick, stirring frequently. Let cool and add vanilla and butter. Stir until well mixed. Pour into baked pie shell.
Brown meat and onions; drain. Add remaining ingredients, except cheese. Bring to a boil. Reduce heat. Stir frequently. Layer in baking dish (9 x 13-inch), alternate tortillas with meat sauce. End with meat sauce on top, about 3 layers. Bake for 15 minutes at 350°. Remove from oven; sprinkle with cheese. Return to oven until cheese is melted.
Preheat oven to 350°. Add salt and pepper to rice. Combine sour cream and chilies in a small bowl. Grease a 2-quart casserole. Layer rice, sour cream mixture and cheese, in that order, twice, ending with cheese. Top with crumbs and bake 30 minutes. Serves 6.
Cut Swiss cheese in julienne strips. Cut salami in thin strips. Cut the cucumber in half lengthwise, then slice thinly. Place cheese, salami and cucumber in a large bowl. If done ahead, cover and chill. (Can be prepared ahead 3 to 4 hours.)
Mix ingredients in jar. Cover and shake well to mix. Sprinkle rub liberally over and into ribs. Prepare smoker for long, slow cooking using hickory (mesquite is also very good). Some people prefer to do back ribs using wood from a fruit tree (apple, pear, etc.).
Preheat oven to 350°. In a large bowl, combine all ingredients. Place in a 9 x 12 x 2-inch baking dish. Cover and bake 30 minutes or until heated through. Serves 8.
Beat for 2 minutes. Spread over peaches, one inch from edge of pan. Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over the top. Bake at 350° for 30 minutes.
Roll out dough in 4 1/2 x 8 x 1/8-inch thick pieces after mixing all ingredients together thoroughly in a bowl. Spread spoonfuls of the tofu mixture over the dough, leaving 1/2-inch edges. Roll to make your rolls 4 1/2-inches long. Close ends and use fork to press outer edge into roll to seal. Deep fry in hot olive oil to golden brown, or brown in hot olive oil. Drain and bake for 10 to 15 minutes in hot oven. Serve like Chinese egg rolls.
Cream butter and sugar. Mix all ingredients in order given. Chill dough before rolling. Roll about 1/8-inch thick and cut in desired shapes. Sprinkle sugar on top of cookies before baking or can decorate with frosting. Bake at 375° for 10 to 15 minutes (do not let them get too brown).
Mix ground beef and chopped onions. Place in bottom of casserole dish and season to taste. Layer with Tater Tots. Add soup; cover and bake 50 to 60 minutes at 400°. Remove from oven and cover with cheese. Return to oven until cheese melts.
Place sugar, milk, cocoa and margarine on heat and bring to rolling boil. Boil exactly 1 minute. Add 3 cups quick oats, 1/2 cup peanut butter, dash of salt and 1 teaspoon vanilla. Mix until well blended. Drop by teaspoons on waxed paper. Let cool.
Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. In small saucepan, sprinkle gelatin over ReaLemon; let stand 1 minute. Over low heat, stir until gelatin dissolves. Add to cheese mixture with mincemeat, nuts and rind; mix well. Fold in whipped cream; pour into prepared pan. Chill 3 hours or until set. Garnish with sour cream and additional nuts if desired. Refrigerate leftovers.
Melt butter in saucepan. Take off heat and put in enough flour to make mixture thick and creamy. Add milk, salt, pepper and onion salt to taste. Return to heat and cook over medium heat, stirring constantly, until thick and smooth. In baking dish, put a layer of sliced potatoes, then a layer of sauce. Dot with butter; repeat layers, ending with sauce. Bake about 1 1/2 hours at 350°.
Place candy bars, marshmallows and milk in a medium saucepan and cook over low heat, stirring constantly, until melted; cool. Stir 1 1/2 cups of Cool Whip into the chocolate mixture. Spread thin layer of warm hot fudge over bottom of pie crust. Gently spoon marshmallow-chocolate mixture into crust. Top with remaining Cool Whip and garnish with chocolate syrup. Chill for 3 hours or until set.
Rub butter into part of the flour. Use milk to make a stiff dough (3/4 cup).	Shape into dumplings by rolling very thin and cut as desired. Drop into chicken broth. Cook 12 to 15 minutes. Do not stir or remove top from boiler until ready to serve.
Cream butter, sugar and brown sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, baking soda and cream of tartar; gradually add to creamed mixture. Beat well. Stir in oatmeal and pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned, cool slightly. Remove from cookie sheet; cool completely on wire rack.
Put hamburger, onion, pepper and shortening in skillet and brown. Set off heat. Add tomato soup, water, garlic salt, oregano, chili sauce, black pepper and spaghetti. Put in 350° oven and cook 1 hour.
Peel tomatoes by dipping in boiling water; then plunge into cold water. The skin will slip off. Fill jars very tight and full; leave 1/2-inch space. Add 3 pieces of basil and 1 tablespoon salt to each quart of tomatoes. Close and process in water bath according to jar directions. I usually process 30 minutes.
Combine soup and mayo. In separate bowl, combine rice, celery and onion. Season rice mixture with salt and pepper. In casserole dish, melt 1/4 stick of butter. In bottom of dish, put small amount of mushroom sauce, rice, then chicken. Continue layering process. Pour remaining mushroom sauce on top. Sprinkle cracker crumbs on top. Bake for 45 minutes at 350° in preheated oven.
Brown hamburger meat; drain. Mix in seasoning mix and taco sauce. Put in crock-pot. Cut up cheese and add to crock-pot. Ready when cheese has melted. Keep in crock-pot on low to keep warm.
Put pie filling in 9 x 15-inch pan. Spread cake mix over it. Pour melted oleo over that. Put chopped nuts on top. Bake at 350° for 40 minutes or until done.
Peel and seed, then dice orange. Core apple but do not peel. Cut into chunks, wash and hull berries. In blender or food processor, process orange, apple and berries at high speed until liquified. Serve fruit sauce over sliced bananas. Make 4 servings, 140 calories each.
Put hamburger in heavy skillet. Add onion and small amount of water. Cook, keeping loose. Do not brown. When pink is gone from meat, add catsup, salt and chili powder. Simmer until meat is thoroughly cooked and seasonings blended. Let set for a while. Remove "oil" that comes to top.
Heat oven to 400°. Line cookie sheet or a shallow pan with aluminum foil. Place crackers in a single layer on the sheet. Melt butter in saucepan. Add sugar. Mix at full boil for 3 minutes. Remove from heat and pour over crackers. Put in preheated oven for 5 minutes. Should be very bubbly. Remove from oven and spread chocolate chips over mixture. They will melt. Spread the chocolate mixture evenly and top with chopped nuts of your choice. Put in freezer to harden. When hard, take out of freezer and break into bite-size pieces.
Cook carrots until tender in salted water. Drain carrots. Put all other ingredients together in broiler and bring to a boil. Remove from heat. Add carrots. Store in refrigerator for 24 hours. Serve hot or cold. They keep well for months in refrigerator.
Mix melted margarine, flour, sugar, cinnamon, baking powder and salt. Put applesauce in baking dish and crumble mixture over top of applesauce. Bake at 350° for 45 minutes.
Brown meats, onions and green pepper in a heavy skillet. Drain off excess fat. Add remaining ingredients, except cheese. Simmer for 10 minutes. Pour into a 2-quart buttered casserole or baking dish. Bake for 20 minutes at 400°. Top with grated cheese. Return to oven. Bake for 10 minutes. Serve hot with tossed green salad and Mexican corn bread or tortilla chips.
Mix the first 3 ingredients. Sift together flour, salt and baking soda. Blend in the fruit cocktail (undrained). Pour into greased 9 x 13-inch sheet pan and sprinkle with the coconut. Bake 45 minutes at 350°. Melt the butter and add 3/4 cup sugar and the evaporated milk. Boil 1 minute. Add the vanilla and 1/2 cup chopped nuts and 1/2 can coconut. Pour over cake while warm.
Wash and slice unpeeled zucchini about 1/2-inch thick. Cook slightly in small amount of salted water, covered. Saute onions and carrots in butter. Stir in undiluted chicken soup. Remove from heat; stir in sour cream.
Heat oven to 375°. Mix sugar, pumpkin and oleo. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool. Makes 4 dozen.
Brown beef and onions. Drain. Spread in a 9 x 13-inch pan. Sprinkle cheese over beef mixture. Arrange Tater Tots on top. Mix milk and water. Pour over top. Bake at 350° for 45 minutes.
Slice the cookie dough into 1/8-inch slices. Place on 12-inch pizza pan. Press together. Bake 15 minutes in 350° oven, then cool. Cream together cream cheese, vanilla and 1/2 cup sugar for the second layer. Arrange the fruit in ring on the cream cheese mixture in order given. Mound blueberries in center. Stir cornstarch, sugar, water, salt, orange juice and lemon juice together. Bring to boil over medium heat and cook until thick. Cool. Pour the orange-lemon sauce over the fruit, sealing the edges. Chill. Not only pretty, but delicious.
Beat cream cheese, sugar, peanut butter and milk together until smooth. Fold in Cool Whip. Pour over cookies and freeze.
Place small cucumbers in sterilized jars with dill weed and cut up garlic in the bottom of jar. Bring to boil the water, vinegar and salt. Bring to a full boil and pour liquid over the cucumbers in the jars. Seal the jars after adding more dill and garlic. The more dill and garlic, the better.
Preheat oven to 400°. Deep fry wings and set them aside. In a saucepan, heat the hot sauce, Tabasco sauce, butter, lemon juice, cayenne pepper and salt for about 15 minutes. Pour the sauce over wings and bake about 30 minutes at 400°.
Layer as follows: meat, sauce, noodles (uncooked), cottage cheese mixture and Mozzarella cheese. Repeat and top with Parmesan cheese. Bake at 350° for 45 minutes.
Cream butter, cream cheese and sugar; add eggs alternately with flour. Add vanilla. Place in large greased and floured tube pan in cold oven. Turn oven to 300° and bake 1 1/2 hours (sometimes 10 minutes longer). Cake must be started in cold oven. Let cake set for 5 minutes before inverting pan. Do not open oven door at any time until cake is done.
Arrange chicken, bones up, in a 10 x 14-inch baking dish. Peel and slice potatoes; place around chicken. Salt and pepper to taste and add some garlic salt. Add the water. Bake at 400° for about 45 minutes, until chicken is brown, then turn chicken and potatoes over and bake for about 45 minutes more until tender. Serves 3 to 4.
Peel sweet potatoes; slice. Place in greased baking dish in layers; sprinkling each layer with brown sugar and dotting with butter. Brown ham slice in skillet over low heat; place ham in skillet over low heat; place ham slice over sweet potatoes. Rinse frying pan with 1/4 c. water; pour over casserole. Bake at 250 to 300 degrees until ham and potatoes are tender, about 1 hour.
Boil shrimp 2 minutes in water with shrimp boil. Peel and marinate with remaining ingredients. Refrigerate at least 6 hours.
Let cream cheese soften at room temperature. Blend cream cheese and dressing mix together. Form into a ball. Place in refrigerator until ready to use. A few minutes before serving, roll hardened ball in crushed pecans. Serve with crackers.
First Layer: Blend together butter, flour and nuts. Spread in 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. Press in with hand.
Combine first 3 ingredients. Whip with fork until liquid is absorbed and becomes a thick mixture. Combine salt, flour and Crisco mixture. Stir into a dough. Work until smooth on floured surface. Yields one double 9-inch pie crust.
Mix oil and sugar and add eggs. Add dry ingredients and stir in zucchini, raisins, pineapple, walnuts, coconut and vanilla. Bake in 3 small or 2 large greased pans at 350° for 40 minutes.
In heavy saucepan, over low heat, melt candy coating with condensed milk and salt. Remove from heat; stir in almond extract, then almonds. Spread evenly into wax paper lined, 15 x 10-inch jellyroll pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature.
Put all ingredients into a large mixer bowl and beat for 10 minutes. Pour into greased and floured tube pan and bake at 275° for 1 hour and 15 minutes.
Preheat oven to 350°. Cook macaroni according to package directions. Make sauce. Melt butter in saucepan; remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring constantly. Reduce heat and simmer 1 minute. Remove from heat; add Parmesan cheese and cavatelli. Make cheese layer. In bowl combine remaining ingredients in bottom of a 2-quart baking dish. Spoon 1/2 cavatelli mixture. Layer with cheese mixture. Spoon remaining cavatelli. Arrange Mozzarella cheese on top. Sprinkle with paprika. Bake, uncovered, for 30 minutes or until hot and bubbly.
Layer all ingredients. Spread mayonnaise on top. Sprinkle sugar on top of mayonnaise. (Parmesan cheese can be substituted for sugar.) Cover with Saran Wrap. Refrigerate 2 to 4 hours before serving.
Mix lemon juice, sweetened condensed milk, cherry pie filling and whipped topping. Mix in almond extract. Mix in other ingredients and chill.
Cream sugar and shortening; add eggs, one at a time. Sift flour, cocoa and salt in a large bowl; add to mixture. Add vanilla and nuts. Pour into oblong pan. Bake 35 minutes at 300°. Spread marshmallows to cover cake. Put into oven and remove when marshmallows are melted.
Pour coffee into blender; spoon in ice cream, vanilla, cinnamon and salt. Blend 10 to 15 seconds (or beat all ingredients with rotary beater). Serve immediately over ice cubes in tall glasses. Yields 3 or 4 servings.
Brown meat in shortening. Add ketchup and next 4 ingredients; heat. Combine quickly with cabbage. Spoon approximately 1/2 cup on each bun. Serve while filling is hot. Makes 8 sandwiches.
Mix together; roll out to 1/4-inch thick. Roll mixture up into roll. Cut into strips. Separate and drop into boiling broth.
Cook 5 cups shredded cabbage in 1/2-inch of salted water (1/2 teaspoon to 1 cup of water) with 2 tablespoons vinegar added. Heat water to boiling. Cover. Cook cabbage, 5 to 8 minutes. Drain. Cook bacon until crisp; drain. Drain fat from skillet, reserving 1 tablespoon. Stir brown sugar and flour into fat in skillet. Stir in water, vinegar, salt, pepper and onion. Cook, stirring frequently until mixture thickens, about 5 minutes. Stir bacon and sauce mixture into hot cabbage in saucepan; heat through.
Boil chicken in 3-quarts water. When cooked, remove chicken and debone, putting meat aside. Bring stock to a boil and add dumplings, one at a time, stirring often to prevent sticking. After dumplings are all in, reduce heat, cover and cook 35 to 45 minutes or until done. Return chicken to dumplings. Let stand 10 to 15 minutes. Salt and pepper to taste.
Mix all ingredients together until well blended. Pour into greased loaf pan. Bake at 350° for 45 minutes to 1 hour or until toothpick comes out of center clean.
Mix dry ingredients and add chocolate chips. Combine egg, milk and butter. Stir into flour mixture. Do not beat. Bake at 375° for 20 minutes.
Mix buttermilk with instant pudding. Add oranges and pineapple and mix by hand.	Cut cookies into little pieces. Add cookies and whipped topping. Refrigerate.
Combine pecans and margarine and toast in 350° oven for 10 minutes. Drain on paper towel and cool. Melt cream cheese over low heat. Remove from heat and add powdered sugar gradually. Add the 1 teaspoon vanilla and cooled pecans. Pour into a buttered dish and chill before cutting into squares.
Use low bowl and place ingredients in layers, starting with first ingredient at the bottom. Use layers of approximately 1/2-inch. The amount required depends on the size of the bowl.
Mix ingredients together. Place in oblong baking dish. Bake at 350° for 1 hour.
Brown pork chops on both sides. Remove from frypan. In pan add water and bouillon cubes and stir until cubes are dissolved. Add rice, diced onion, marjoram, salt and pepper. Stir well. Put chops on rice. Top each with a slice of onion, tomato and green pepper (if pepper is desired). Cover and cook at 300° for 45 minutes or until rice is tender.
Place all ingredients, except bacon and grated cheese, in a blender. Blend for about 3 minutes. Pour mixture into a well buttered 9-inch pie pan. Sprinkle bacon and grated cheese on top of mixture. Bake in a preheated 350° oven for about 45 minutes. You may need to loosely cover the quiche with a piece of foil during the last 15 minutes to prevent top from burning. Let cool slightly. Cut and serve.
Brown beef and green pepper in skillet; drain. Add seasoning, corn and sauce in ungreased 2 1/2-quart casserole. Combine potatoes, cheese sauce mix, meat mixture and milk. Mix thoroughly. Bake covered for 40 to 45 minutes at 375°.
Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Sift flour and baking powder, add gradually to creamed mixture, mixing to a smooth dough. Do not chill. Force dough through a cookie press onto an ungreased cookie sheet. Bake in oven at 400 degrees for 8 minutes and cool. Makes 6 dozen.
Preheat oven to 450 degrees. Place roast in a roasting pan. Roast for 15 minutes, reduce oven to 400 degrees. Continue roasting for about 20 minutes per pound for medium. Remove roast from oven, place on serving platter, keep warm. Blend flour into pan juices, cook over medium heat, scraping pan to loosen brown bits, for about 4-5 minutes. Gradually stir in water or beef broth. Cook over medium-high heat stirring continually, until mixture boils. Add salt, pepper and parsley. Slice roast and serve with pan gravy. Serves four.
Arrange 1/3 of the raspberries in sherbet glasses. Combine the orange juice and lime juice and sweeten, if desired. Stir well and pour over the raspberries, allowing about 1/3 cup for each glass. Chill until ready to serve, then garnish each with a sprig of mint. Serves 6.
Dice squash. Cook in boiling water until done. Drain. Add butter and mash. Add all other ingredients. Place in casserole dish. Bake at 350° for 40 minutes.
Preheat oven to 350°. Beat first four ingredients until fluffy. Add all ingredients. Divide between two greased loaf pans, fill pans half-full. Bake for one hour.
Wash and boil dry beans in 2 quarts of water with 2 tablespoons of soda for 15 minutes. Pour off water and wash beans thoroughly. Put beans back in pan with 2 1/2 quarts of boiling water. Add garlic, bay leaves, rosemary, Cajun seasoning and brown sugar.
Melt caramels and 1/3 cup milk in top of double boiler. Combine dry cake mix, remaining milk, butter and nuts; stirring until dough holds together. Press 1/2 of cake mixture into greased 13 x 9 x 2-inch pan. Bake 6 minutes at 350°. Sprinkle chocolate morsels over crust. Pour caramel mixture over morsels, spreading evenly. Crumble remaining cake mixture over caramels. Return to oven; bake 15 to 20 more minutes. Cool; chill 30 minutes. Cut into small bars. Yield: 5 dozen.
Mix sugar and cooking oil. Add eggs. Mix in flour, soda and salt. Add nuts, apples and vanilla. Pour in greased and floured tube/Bundt pan. Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. Grease and flour a loaf pan. Cream butter and sugar. Add banana and egg, mixing well. In a separate bowl, sift the flour, baking soda and salt. Stir creamed mixture into the flour mixture (add nuts, cherries or fruit, if you like). Pour half of batter into the pan. Lay the banana in the batter; cover with remaining batter. Bake about 1 hour, until golden brown.
Combine all ingredients in covered jar; shake to mix. Makes about 3/4 cup.
Combine all ingredients. Chill and serve with raw vegetables. Serves 6 to 10.
Mix all ingredients together and pour into 13 x 9-inch greased pan. Bake at 350° for 30 to 35 minutes. Can be served hot or cold.
Cream first 4 ingredients; add broccoli and cornbread mix. Bake in greased pan for 45 minutes at 350°.
Brown hamburger; drain. Cut cheese into blocks, melt in crockpot. Add tomatoes, hamburger and taco mix, mix well.