HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain liquid from fruit. Add enough water to equal 2 cups. Bring to boil. Dissolve Jell-O in hot liquid. Add Coke to this and remainder of ingredients. Chill until firm.
Mix all ingredients, then spread on ham. Roll wide end of ham, then cut into bite size pieces. Place toothpick in middle of ham. Makes about 20 to 25.
Pierce meat with fork and put about 2 teaspoons unseasoned meat tenderizer on it. Let stand about 2 hours. Mix remaining ingredients and marinate meat at room temperature for at least 2 hours. Turn meat occasionally. Pound 2 tablespoons cracked pepper into meat before grilling.
Prepare vanilla pudding according to directions. Divide everything in half and begin layering in punch bowl in this order: cake, coconut, cherries, pineapple, fruit cocktail, pudding, Cool Whip and nuts. Repeat.
Dissolve Jell-O in boiling water. Add pineapple juice. Chill until slightly thick. Beat until foamy. Fold in pineapple, cottage cheese and mayonnaise. Chill until firm.
Put all ingredients in blender at once. Turn on blender. Count 1 to 10 slowly. Pour into greased 9-inch pie pan. Bake for 45 minutes at 350°. Refrigerate when cool.
Break egg in bowl; add water and vinegar. Add to dry mixture. Makes enough for two (9-inch) pies, top and bottom.
Brown hamburger. Heat soup and salt and pepper to taste. Place meat in baking dish. Spread Tater Tots (don't thaw). Pour soup over mixture and bake at 350° for 45 minutes.
Place apples in greased 8 x 8 x 2-inch baking pan. Mix ingredients and sprinkle over the apples. Bake at 350° for 30 minutes or until apples are soft and topping is brown. Serve warm. Can use Cool Whip topping or ice cream on top. If using 9 x 13-inch pan, double the recipe.
Preheat oven to 350°. Beat sugar and eggs; add butter and beat a little longer. Add flour, baking powder and salt. Fold in dates and nuts. Line a 15 x 10-inch cookie sheet with waxed paper. Pour mixture into cookie sheet and spread evenly. Bake at 350° for 30 minutes. Cut into squares with sharp knife while still lukewarm. Sprinkle with 10x powdered sugar before serving.
Melt the margarine and add the sugar. When this mixture starts to boil, add the almonds. Continue to cook on medium heat, constantly stirring until it turns the color of Brach's caramel.
Sift flour, salt and baking powder. Cream sugar and margarine well and add eggs, one at a time, beating until fluffy. Add vanilla and almond extract. Mix in flour mixture, alternating with the milk. Fold in nuts and chocolate chips. Pat batter into pan. Bake at 400° for 20 to 25 minutes. Test with toothpick for doneness.
Brown pork in 1 teaspoon oil and season with salt and pepper. Take pineapple juice and add water to make 1 cup. Add 1 tablespoon tapioca and 1/2 cup barbecue sauce. Add to meat and simmer for 45 minutes. Add 1 green pepper, cut in strips, and 1 onion, sliced. Add cubed pineapple and heat for 10 minutes. Serve over hot white rice.
Mix ingredients and pour into pie shell. Bake at 325° for 1 hour.
To hamburger meat, add salt, onions and egg (slightly beaten). Make into patties and fry. Brown flour in hamburger drippings; add tomatoes (blended) and pepper. If gravy is too thick, add water. Toast bread. Place hamburger patties on toast and cover with gravy.
Cut up apples and mix all ingredients. Place into pie shell; dot with butter. Cover with pie dough. Place in oven at 400° for 50 minutes.
Put ingredients in baking dish. Top with Cheddar cheese. Bake 30 minutes at 350°. Serves 12.
Cook onion in one tablespoon of margarine with garlic (to taste) and salt and pepper for 15 minutes in casserole pot. Add 3 cups of water, 1 tablespoon of margarine and 1 teaspoon salt. Cover the casserole and cook for 5 minutes, then add rice, chicken (cut up in size pieces that you like) and red (bell) pepper and cover and cook 20 minutes. Serves 6.
Soak mustard in vinegar overnight. Beat 2 eggs and add sugar to mustard mixture. Cook in double boiler until thick. Cool and refrigerate.
Combine flour, oats, brown sugar and melted butter. Mix and pat half of mixture in 9 x 9 baking pan. Spread diced rhubarb over crust.
Combine cream, sugar and gelatin; beat until sugar and gelatin are dissolved over medium heat. Remove from heat and cool until slightly thick. Add sour cream and vanilla. Chill. Serve over sweetened fruit such as raspberries or strawberries.
Dice chicken. Beat eggs slightly and add all ingredients except noodles. Add noodles last. Place in greased pan. Bake at 350° for 1 hour. Cut into squares and serve with topping of mushroom soup, slightly thinned.
Mix well until smooth. Put vanilla wafer in cup cake paper. Spoon in batter. Bake at 375° for 15 minutes. Top with cherry pie filling.
In a large saucepan, cook leek and red pepper in hot margarine for 4 minutes. Combine the milk and cornmeal; add to saucepan. Cook, stirring constantly, until mixture is very thick and pulls away from sides of pan. Remove from heat.
In a large bowl, combine cottage cheese, broccoli, cheese, eggs, flour, butter or margarine, onion and salt. Mix well. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Stir; reduce heat to low. Cover and cook for 2 1/2 to 3 hours longer or until a thermometer placed in the center reads 160° and the eggs are set. Sprinkle with a little cheese if desired, then serve.
Mix flour, salt, baking powder and sugar. Make a well. Mix oil, beaten eggs, vanilla and milk. Pour a little at a time in the well and mix.
Draining the cans of beans is optional, depending on how watery the liquid looks in each can. Mix all ingredients together in large casserole except for the bacon which is placed on top. Bake at 350° for about 1 1/2 hours. If bacon is still a little fat, turn on broiler until crisp. If possible, let sit at room temperature for 1/2 hour before serving.
Dissolve yeast in water; set aside. Mix dry ingredients in order given. Cut in shortening. Stir in buttermilk and yeast mixture. Blend thoroughly. Turn dough on floured board; knead lightly as for regular biscuits; roll and cut. Place on greased pan. Let rise lightly. Bake in 400° oven 12 to 15 minutes.
Peel and slice cucumbers. Salt cucumbers. Cover with water and soak for 1 hour. Mix rest of ingredients. Drain water from cucumbers. Add other ingredients. Let stand several hours or overnight.
Lightly spoon flour into measuring cup; level off. In large mixer bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small pan, heat water and oil until very warm (120° to 130°); this heats very quickly. Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead dough at least 10 minutes. Place dough in greased bowl and cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size. This comes up quickly.
Heat butter in medium-size nonstick frying pan over medium heat. Add vegetables and ham; cook 4 minutes. Season well.
Heat oven to 250°. Chop the chocolate; put into ovenproof pan and melt the chocolate, stirring occasionally, until smooth. Remove chocolate and increase temperature to 325°. Butter 9-inch square baking pan. Combine flour, baking powder and salt with electric mixer; beat butter and sugar until fluffy. Beat in eggs 1 at a time. Slowly beat in chocolate, then the vanilla. Reduce speed to low. Beat in flour mixture until mixed, then add walnuts. Put in pan. Bake 30 to 35 minutes.
Cream together milk and sugar. Melt marshmallows and add. Mix in other ingredients. Pack into graham cracker box; refrigerate until firm.
Spread bean dip on pizza pan; spread avocado dip over bean dip. Mix sour cream, Miracle Whip and taco seasoning. Spread cream mixture over avocado dip; spread Jack cheese. Then spread Cheddar cheese, then chili peppers, if wanted. Then spread green onions, then chopped olives, then chopped tomato.
Sift together flour, baking powder, soda, nutmeg and salt. Work 1 cup butter into mixture as you would for pie crust. In another bowl, beat eggs, sweet milk, vanilla and sugar. Beat well and pour into first mixture, stirring until well mixed. Drop by teaspoon on lightly greased cookie sheet. Bake in hot oven at approximately 400° until golden brown, approximately 8 to 10 minutes. Dough may be covered overnight in refrigerator to make rolled cookies.
Cut chicken in bite size pieces. Sprinkle with salt, pepper and a little flour. Fry in oil until golden brown. Cook broccoli and place in bottom of 2 quart casserole. Add chicken pieces. Mix undiluted soup, mayonnaise, lemon juice and curry powder. Pour over chicken, broccoli. Sprinkle cheese on top. Cover with foil. Bake at 375° for 30 minutes or until done.
Mix together; microwave 6 minutes on roast, then stir. Microwave again for 10 minutes. Pour on wax paper and cool. Make sure to not use a bowl, use a flat dish to microwave mixture in.
Preparing Ham: use a 50 pound lard can. Trim and wash ham; cut the hock bone off and a small piece from the bottom of the ham so it will fit into the can. (A saw may be used for this.) Cover the ham with water overnight.
On a plate, combine flour, salt and pepper. Lightly dredge the roast in the seasoned flour. Reserve the excess dressing mixture. In a flame-proof casserole, warm 2 tablespoons olive oil over medium high heat. Add the roast and cook until brown on all sides, about 10 minutes. Meanwhile, chop onions. Remove roast and add 1 tablespoon oil, onions and garlic. Saute until onions begin to brown. Add the dredging mixture and stir until the fat absorbs the flour. Add tomatoes, broth or wine, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer 2 hours, turning roast from time to time.
Mix vegetables together; cover with salt and let stand overnight. Drain, then add spices, sugar and vinegar. Pack into sterilized pint jars to within 1/2 inch of top. Put on cap, screw band tight. Process in boiling water for 10 minutes. Yields 5 pints.
Place peaches, whole side up, in shell. Mix cornstarch and sugar and pour in and around peaches. Pour heavy cream over all. Bake at 400° for 10 minutes, then at 325° for 45 minutes until peaches are cooked.
Preheat oven to 375°. Cream	sugar and shortening in large mixing bowl; add flour, baking soda, salt, nuts, raisins, dates, candied fruits and spices. Heat applesauce and add to mixture. Fold together until mixture is completely consistent. Grease sides, bottom and stem of an angel food cake tin. Line with waxed paper. Place fruit cake mixture in cake tin. Bake 2 1/2 to 2 3/4 hours.
Cook ground meat, onion and garlic until red is gone from meat. Add finely julienned cut carrots, green beans, bean sprouts and water chestnuts. Add soy sauce and oyster sauce. Cook until carrots have lost their firmness. Add cabbage and cook until soft crispy. Drain mixture in a colander until cool. Roll in wrappers. Add oil to a nonstick skillet and fry until golden brown.
First cream butter and sugar until soft. Add eggs very slowly. Add lemon peel, juice, extracts and nutmeg. Blend well. Mix flour, salt, baking soda and baking powder together and add slowly, blending well. Add chopped raisins, saving a few to sprinkle on top of batter. Generously butter a loaf pan (9 x 5-inch) and sprinkle with plain bread crumbs. Pour in batter, sprinkle with remaining raisins. Bake at 325° for 60 to 90 minutes until golden brown and toothpick comes out clean. (If batter seems too thick, add a few teaspoons of milk.)
Add salt to tomatoes and onions. Cover with ice water and let stand one hour. Combine vinegar, sugar, celery and mustard seed in large saucepan.	Bring to a boil. Drain tomatoes and onions. Rinse in cold water. Add to previous mixture and let simmer until hot. Do not boil.	Pack into hot sterilized jars and seal. Makes about 5 pints.
Beat milk until firm; add the rest of ingredients. Pour onto crushed graham crackers which line a 9 x 13-inch pan. Freeze until firm.
Mix in any order. Bake in a 9-inch square pan for 30 minutes at 400°.
Mix all ingredients together and shake or stir well. Refrigerate and drink 2 ounces each morning. Better than Geratol!
Grease a 9-inch pie plate or fluted quiche dish. Add cranberries and sprinkle with nuts and 1/2 cup sugar. In medium size bowl, beat egg with remaining 1/4 cup sugar. Add flour and melted butter. Beat until there are no lumps. Pour over berry mixture. Bake for 45 minutes at 325°. Serve with spoon.
Put all ingredients in oversized bowl to avoid splatter. Mix well with electric mixer until blended.
Bring to boil eggs, sugar and lemon juice. Cool. Mix together remaining ingredients with cooled mixture until smooth.
Combine peanut butter, vanilla and margarine and beat until smooth. Add sugar and mix well. Refrigerate until mixture is firm. Form into small balls, melt chocolate and dip balls. Place on waxed paper or cookie sheet until hardened. Makes approximately 4 dozen. May be frozen.
Heat oven to 425°. Mix baking mix, cold water and garlic powder to a soft dough in bowl with fork. Pat the dough on ungreased cookie sheet into a 10-inch circle. Melt butter in saucepan over low heat. Remove from heat. Brush the dough circle with the melted butter. Sprinkle with sesame seed and sunflower nuts. Firmly press the seed and nuts into the dough with rubber scraper. Cut the circle into 12 equal wedges (like a pie). Bake in 425° oven 15 to 20 minutes or until golden brown. Serve warm. (The bread will break into wedges.)
Mix together sugar and Bisquick. Add remaining ingredients and mix well. Place in well-greased pie pan. Bake at 350° for 30 to 35 minutes. Makes its own crust. Serves 6 large slices.
Add hot water in small amounts to cornmeal until it becomes a medium thin mixture. In heavy skillet, add cooking oil; heat for a few minutes. With large spoon, drop cornmeal mixture into the frying pan, being careful to keep the corn cakes apart. Fry until golden brown on both sides. Serves with a pat of butter on each.
Dice lettuce and tomatoes, onion and carrots. Season to taste with favorite seasoning. Mix well and serve immediately.
Cream butter and sugar. Add eggs beaten separately, yolks first. Add flour with baking powder sifted through it. Mix soda with syrup. Add spices. Add fruits, nuts and raisins that have been rolled in extra flour. Add pineapple juice along as needed to help in mixing and make cake moist. Put in large pan and bake at low temperature until toothpick inserted comes out clean.
Boil ham in water for 10 minutes. Add broccoli; cook until tender. Gradually add milk to flour, stirring until well blended. Add milk mixture slowly to ham mixture, stirring until thickens. Simmer 5 minutes, stirring occasionally. Add cheese and seasonings. Cook until cheese is melted.
Preheat oven to 450 degrees. Spray a 6 cup shallow baking dish with nonstick cooking spray. Cut cheddar and mozzarella cheese into 1/4 inch cubes. In a large saucepan of boiling water, cook the macaroni until tender, 8 to 10 minutes, or according to package directions. If using fresh broccoli florets, add them to the pasta 3 minutes before the pasta is done. (If using thawed frozen broccoli, pat it dry with paper towels.) Drain the macaroni (and fresh broccoli) and return it to the saucepan in which it was cooked. Add the cheddar and mozzarella cheese, bacon bits, salt, and ground red pepper. If using thawed frozen broccoli, add it here. Spoon the mixture into the prepared baking dish, pour the milk evenly over the top, and bake until bubbly and golden, 18 to 21 minutes. Approximately 4 - 6 servings. Serving size 1 1/4 cups.
Line a 9 x 13-inch pan with chips. Brown the beef, drain and add chopped onion. Cook 2 minutes. Add the enchilada sauce and stir together. In another pan, heat the soup, water and chopped chilies. Pour hamburger over the chips. Add the soup mixture and top with cheese. Cover with foil and refrigerate overnight. Bake 1 hour at 350°. Remove foil the last 10 minutes to brown. Serve with lettuce, tomatoes, cheese and taco sauce.
Clean mushrooms with damp paper towels; trim ends from stems. Combine salad dressing, pimiento and parsley in a large zip-top heavy-duty plastic bag. Add mushrooms, tossing gently to coat with salad dressing. Chill 20 minutes. Yields 16 appetizer servings.
Saute onions and green pepper in 3 tablespoons margarine. Put all other ingredients in a casserole dish. Add onions, peppers and clam liquid. Refrigerate for awhile. Bake, uncovered, at 450° for 30 minutes. Serve warm with crackers.
Combine sugar, pudding, milk and butter in heavy pan. Cook and stir over medium heat until boil. Reduce heat; cook while stirring for 3 minutes. Remove from heat; add vanilla and nuts. Beat until thick and glossless. Drop with a teaspoon on wax paper.
Mix oatmeal, whole wheat flour, dry milk, brown sugar and butter in a large bowl. Add boiling water and stir to blend. Cool to room temperature.
Blend butter and graham cracker crumbs together and place into bottom of 9 x 13-inch pan. Blend to fluff and spread over crust the following ingredients: confectioners sugar, butter, eggs and vanilla. Slice bananas on top of mixture. Add pineapple over bananas; top with Cool Whip and chill.
Brown meat; add bell pepper and onion. Cook until onion is clear. Add all other ingredients and simmer for 1 hour.
Cream butter and sugar. Beat yolks until thick; add cream. Beat into butter and sugar. Cook in double boiler until thick. Pour slowly over egg whites. Serve hot.
Place rice in 4-quart saucepan. Add water to cover rice. Pour in 1-quart of milk. Bring to a boil (15 minutes). Place in a mixing bowl, egg, sugar, vanilla, lemon or orange extract and 1 quart of milk. Beat well. Add this mixture to boiling milk. Also add margarine. Bring to a second boil. Allow to simmer for 1 hour, stirring frequently. Sprinkle with nutmeg or cinnamon to serve. Makes about 1 1/2 quarts. Fills 2 (6 x 8-inch) aluminum tins.
Mix pudding and add in Cool Whip. Spread in pie shell. Top with nuts, miniature Oreo cookies or M&M's. Chill.
Combine all ingredients in a large pot; bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, two hours. Serves 6.
Pour pie filling into 8-inch square baking pan. In small bowl, combine flour and butter. With pastry blender or 2 knives, scissor-fashion, cut in butter. Add oats, brown sugar, cinnamon and nutmeg; mix well. Sprinkle over cherries. Bake at 350° for 30 minutes or until hot and bubbly. If desired, serve topped with whipped cream.
Put drained beets into 1 1/2-quart casserole with cover. Mix sugar and flour. Add water slowly; stir so that flour does not lump. Pour over beets. Put cover on, place in a 350° oven and bake for 45 minutes. Makes 4 to 6 servings.
Mix all ingredients and pour into a lightly greased baking dish. Sprinkle other 1/2 can of noodles on top. Bake 15 minutes at 350°.
Melt butter and chocolate in a medium saucepan. Remove from heat and stir in the sugar. Add one egg at a time. Add vanilla. Stir in flour and nuts. Mix well. Spread ingredients in 2 (9-inch) pie crusts or 1 deep dish pie crust. Serve with vanilla ice cream and hot fudge sauce.
Combine sugars, butter and syrup and bring to a boil. Let cool, then add 2 beaten eggs slowly. Pour into unbaked pie shell. Top with nuts and cook slowly at 325° to 350° for 40 minutes.
Cream shortening and sugar; add egg yolks and beat well. Add sifted dry ingredients alternately with juice and rind. Fold in beaten egg whites.	Bake at 350° in two 8-inch round cake pans.
In heavy saucepan, melt butter over low heat. Mix in olive oil and heat a few more minutes. Add all other ingredients, except oysters, and mix well. Remove from heat.
Mix cake as directed. Cream together Ricotta, sugar, eggs, lemon juice and lemon rind. Put this mixture over cake batter. Bake at 350° for 50 minutes. Put over the cake a lemon pie filling. Top with Cool Whip and sprinkle with chopped nuts. Use a 9 x 13-inch greased baking dish.
Boil chicken in water until tender. Debone. Cut chicken in bite-size pieces and place in 12 x 9 x 2-inch pan. In medium-size pot, bring to boil chicken broth and soup. Pour over chicken. In another bowl, combine margarine, flour, salt, pepper and buttermilk. Mix to form batter; spoon over chicken. Bake at 425° for 30 to 40 minutes until brown.
Saute onion in butter. Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg. Bring to a boil; then simmer for 5 minutes. Reduce heat to low; add cream. Gently heat until cream is warm. Season with salt and pepper. Sprinkle with scallions before serving.
Place cooked broccoli in a 2-quart oblong dish. Place chicken slices over broccoli. Scatter toast over chicken. Mix together the soup, mayo and cheese. Pour over toasted cubes. Bake at 400° for 20 minutes, or until sauce bubbles. Serves 4 to 6.
Boil spinach fettucine and rinse; drain thoroughly. Put 1 teaspoon of olive oil in large frying pan. Saute 2 garlic cloves and cook chicken until done (15 minutes). Remove chicken and drain on paper towel. Add 2 teaspoons garlic and saute 2 garlic cloves. Add fettucine and chicken to heat. Just before removing, mix in Parmesan cheese. Garnish with grated Parmesan. Serves 4.
Measure juice from cherries and water to make 2 cups. Heat and dissolve cherry Jell-O. When partly set, add cherries. Make lime Jell-O with water. When partly set, break up and stir in cream cheese. Place cheese Jell-O in bottom of mold. Let it set up. Put cherry mixture on top. Serve squares on lettuce leaf.
Cut cabbage in eight pieces. Peel potatoes and onions; quarter them. Place potatoes, onions, cabbage and pepper in pot; cover with stock. Cook until tender.
Mix ground beef that has been browned and drained with cooked macaroni, soups, tomatoes and mushrooms. Pour 1/2 of the mixture into a 2-quart casserole dish. Spread 1/2 of the can of onion rings on top of the mixture. Cook in oven at 300° for 25 minutes. Then spread the other 1/2 can of onion rings on top of the mixture. Cook 5 more minutes in the oven.
Cook broccoli. Make sauce with cheese, butter, salt, milk and pepper. Layer broccoli, sauce and crackers in baking dish. Put layer of crackers on top and dot with about 2 tablespoons of butter. Bake at 375° for 25 minutes.
Blend oil with flour and seasonings over low heat. Stir in milk. Continue stirring until thick. Remove from heat. Add to beaten egg yolks; mix well. Add fish and cool. Fold in stiffly beaten egg whites.
Heat oven to 350°. Slice beef (uncooked) about 1/2-inch thick. Arrange in large roaster. Combine all ingredients except the veggies. Pour over beef. Seal with heavy-duty aluminum foil. Cook in oven for 2 hours.
Cook green beans and drain. Mix in soup, cheese and water chestnuts. Turn into buttered baking dish and top with onion rings. Bake until bubbly and onion rings are golden (350°). Serves 8.
Trim fat. Cut steaks into serving portions. Sprinkle both sides with tenderizer if meat is tough or from older animal. In skillet, heat margarine, cook steaks until brown on both sides. Place meat, single layer, in a baking pan. Using skillet the meat was fried in, combine remaining ingredients (except wine). Stir until well heated. Pour over meat; cover with foil. Bake at 325° for 1 1/2 hours, or until tender. Baste occasionally. Remove foil; turn meat. Add wine and bake 10 minutes more.
Combine oil, sugar, eggs, apples, nuts and vanilla. Sift together the flour, salt, baking soda and spice. Combine all ingredients well and bake in a 9 x 13-inch greased and floured pan or a prepared tube pan. Bake at 350° for 1 hour for tube pan or for 40 minutes for rectangular pan or until tester comes out clean. Sift with confectioners sugar when done.
Combine green beans and soup in a baking dish. Bake at 350° until hot. Sprinkle fried onions on top. Heat until onions are golden brown.
Parboil cabbage, salting to taste. Drain. Mix soup, milk and mayonnaise. Set aside. Mix corn flakes and margarine. Put 2/3 of corn flake mixture in bottom of 2 or 3-quart casserole, then the drained cabbage. Pour the soup mixture over this and top with the rest of the corn flake mixture. Bake at 350° until bubbly, about 30 minutes.