HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend water and jello in a blender. Add cream cheese and vanilla; blend until smooth. Stir in 7-Up and pineapple; do not blend. Pour into mold and refrigerate until set.
Go to Farmer's Market to get freshest possible veggies and select several ripe plum tomatoes and other vegetables. Wash and chop veggies into sizable chunks. Place enough olive oil in a large pot or Dutch oven to cover the bottom. Heat oil (do not allow to smoke) and dump chunky chopped vegetables into pot, tomatoes first. (If you don't like skins of tomatoes, quickly blanch whole tomatoes in boiling water and peel before chopping.) Cook veggies over medium heat until they soften and liquid forms. Add seasonings and grated Parmesan cheese, if desired. Simmer for 20 to 30 minutes to blend flavors. Serve atop angel hair pasta with grated asiago cheese on top.
Mix beef, onion and salt. Shape into balls. Brown in oil in skillet. Remove. Pour off fat. Stir 1/2 cup water into pan drippings. Add 1 cup water to soup mix. Stir into pan, stirring and bring to a boil. Cover; heat 10 minutes. Make egg noodles as directed on package. When noodles are cooked, drain and top with meat balls. Makes 6 servings.
Boil first 4 ingredients for 4 minutes. Divide in half. To one half add peanut butter. Pour onto well-greased 9 x 9-inch pan. Add chocolate chips to remaining mixture. Pour on top of peanut butter mixture. Cool and cut into squares.
For salad, place salad greens in a large salad bowl. Top with apple and mushroom slices.
Melt half of the margarine. Mix with thawed hash brown potatoes in a 9 x 13-inch pan. Add sour cream, onion, cream of chicken soup and Cheddar cheese mixture to potatoes. Melt second half of margarine. Mix with crushed corn flakes and put on top of potato dish. Bake, uncovered, at 350° for 45 minutes.
Set butter out for about 6 hours until softened. Blend butter and sugar. Add 1 egg at a time, mixing well after each one. Add flour, cream, lemon and vanilla extract. Mix well. Pour into greased and floured pan. Bake at 300° until toothpick comes out clean (about 1 hour).
Sift flour, sugar, spices, salt and soda. Mix well. Add eggs, oil, persimmon pulp and nuts; mix well. Bake in greased and floured pans at 350° for 1 hour or 45 minutes if using small pans or until done.
Alternate layers of apples and cranberries in 13 x 9-inch casserole.	Sprinkle each layer with sugar. Melt margarine and add oats, pecans and brown sugar. Spread over top layer and bake uncovered for 45 to 60 minutes at 350°.
Sift together the flour, salt, baking powder and soda. Set aside. In bowl of electric mixer, combine shortening, both sugars, grated lemon peel and eggs. Beat at high speed, frequently guiding mixture into beaters until light and fluffy. Remove beaters. With spoon, stir in the drained pineapple, then the flour mixture and nuts. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake in moderate oven, 12 to 15 minutes. Makes about 4 dozen.
Combine all wet ingredients. Combine all dry ingredients. Mix together. Place in greased loaf pan or muffin pans. Bake at 300° for 70 minutes for loaf pan or 25 to 30 minutes for muffin pan. Test for doneness by inserting toothpick into center of loaf or muffin. Toothpick should come out clean.
Pop the corn before making the syrup. Combine first three ingredients in 2-quart microwave dish. Bring to boil (3 minutes on High), then cook on High 2 minutes more. Stir after each cooking time. Remove from microwave. Add baking soda; stir well, then pour over popped corn, which you should have in large grocery bag (brown bag). Fold down top of bag and shake well. Cook in bag on High 1 1/2 minutes. Shake again; cook 1 1/2 minutes on High. (May need to add 1 1/2 minutes.)
Preheat oven to 375°. Unroll crescent rolls. do not separate into triangles. Take each rectangle piece of dough and roll slightly between 2 pieces of waxed paper. Put a teaspoon or two of pizza sauce in middle of rectangle. Top with pepperoni and cheese. Fold edges over and seal along cracks. Bake for 15 minutes. One tube makes 4 pizza pockets.
Brown the ground chuck in skillet. Drain off all fat! Remove browned meat. Cook chopped onions in same skillet along with 2 bouillon cubes. When bouillon cubes are melted and onions are yellow, add 1 can tomato puree and 1 can cut green beans. Sprinkle over with black pepper.
Combine ingredients together and mix well. Pour into pie shell. Bake at 325° for 45 minutes.
In a large bowl, combine milk and water. Add pudding mix. Beat well. Chill 5 minutes. Beat whipping cream until stiff. Then fold into pudding mixture. Spoon 1 cup pudding mixture into 2 1/2-quart glass bowl. Top with a layer of wafers and 1 sliced banana. Repeat layering with mix and wafers and bananas, ending with pudding on top.
In large skillet, brown turkey; drain fat. Add remaining ingredients except pita bread, lettuce and cheese; blend well. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. Open pita breads to form pocket. Line each with lettuce leaves. Spoon 1/2 cup filling into each pita bread and top with cheese. Makes 8 servings. Serve with veggie sticks and fruit.
Let the butter or margarine stand at room temperature until soft, then beat in sugar, egg, milk and vanilla. Add other ingredients and mix well. Sift all together. Roll out mixture and add enough flour to make stiff. Chill for 1 hour before rolling out. After chilling, roll thin and cut cookies and put on a cookie or baking sheet. Bake at 375° for about 5 to 7 minutes. Yields 50 to 60 cookies. After baking, you may "paint" the cookies different by using food coloring and tiny paint brushes.
Brown beef with onions in skillet, stirring until crumbly; drain. Stir in corn, tomato sauce, salt and pepper; mix well. Pour into 1 1/2-quart baking dish. Arrange cheese over top. Bake at 350° until cheese is melted and lightly browned. Makes 4 servings.
Cook noodles in boiling, salted water for 8 to 10 minutes. Cook spinach; drain very well. Cook mushrooms, carrots and onion in oil until tender. Stir in tomato sauce, olives and oregano.
Dissolve Jell-O in boiling water. Add cut cream cheese and beat in with mixer on low or medium speed. Chill until soft-set. Stir in crushed pineapple, Cool Whip and nuts. Let set in refrigerator.
Combine sauerkraut, oil, vinegar, celery, drained garbanzos, sugar, pepper, pimiento, green pepper and onions. Mix well. Refrigerate at least 12 hours to blend flavors. Serves 10 to 12.
In mixer bowl, combine flour, brown sugar, baking powder, salt, 3/4 cup milk and Crisco. Beat vigorously by hand or at medium speed on electric mixer for 2 minutes. Add the 1/2 cup milk, eggs and vanilla. Beat 2 minutes more. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes. Cool completely. Frost with vanilla frosting.
Peel and slice carrots. Cook in small amount of boiling water, 15 to 20 minutes. Drain. In large skillet, melt butter. Add onion and saute until tender. Add carrots. Combine cheese, cracker crumbs, salt and pepper. Place half of carrots in a 1-quart casserole, then half of cheese cracker mixture. Repeat layers. Bake at 350° for 20 to 25 minutes.
Cook to soft ball stage. Cool; beat until creamy. Add nut meats. Pour into buttered pans.
Combine crumbs and margarine. Press into a greased 9 x 13-inch glass pan. Beat confectioners sugar, margarine, vanilla and eggs for 20 minutes. Pour 1/2 of this mixture into the crumbs. Sprinkle 1/2 banana mixture on top. Pour remaining layer of sugar mixture and the rest of banana mixture on top.
In a large saucepan, add margarine, sugar, egg and cut up dates. Cook for 9 minutes over low heat, stirring constantly. It will thicken. Remove from heat; add Rice Krispies and nuts. When cool enough to handle and well mixed, make into small balls, rolling in your hands. Roll balls into the coconut, which has been heaped on top of waxed paper. Refrigerate to harden. Also can store some in freezer as this recipe makes a lot.
Melt chocolate together with flavoring. Cool. Cream butter and sugar. Add eggs, one at a time. Add chocolate mixture. Sift flour and soda. Mix. Add milk and nuts. Bake at 350° for 1 1/2 hours. Let stand for 24 hours before serving.
Mix last 8 ingredients and toss with broccoli and celery. Refrigerate before serving.
In a small saucepan, combine skim milk and gelatin. Let stand until gelatin is softened. Stir over low heat about 5 minutes until gelatin is dissolved. Remove from heat; add cocoa and sugar. Stir until dissolves. Stir in 1 cup evaporated skim milk and vanilla. Refrigerate about 2 hours or until mixture is syrup-like.
Add lard to scalded milk and cool to lukewarm. Add crumbled yeast and let soften for about 10 minutes. Add flour and salt and mix thoroughly. Knead dough for about 5 minutes. Place on greased cookie sheet or round pizza pan. Cover with towel and let stand in warm place until doubled in size. Add Pizza Topping as desired after punching down dough and patting 1/8 to 1/4-inch thickness. Bake in hot oven at 400° for 15 to 20 minutes.
Beat eggs to a froth. Mix shortenings together and cream. Add sugar, eggs, salt, nutmeg and vanilla. Mix together until creamy. In a separate bowl, mix the sour cream, baking soda and baking powder; beat fast until bubbly. Combine both mixtures and mix together. Add flour. (Dough will be sticky.) Roll out onto a floured board. Roll to desired thickness. Cut out. Bake at 425°.
Combine all ingredients; blend thoroughly. Chill. Serve with Wheat Thins crackers. Makes 1 cup dip.
Saute onions in olive oil in frying pan until tender (I use water to cut down on fat). In a large bowl, combine spinach, parsley, dill, eggs and cheese. Add scallions, mix well. Line bottom of 9 x 13-inch greased (or Pam) baking pan with 4 sheets phyllo dough, brushing each sheet with butter or margarine. Spread spinach mixture over top of dough and top with 3 sheets of dough, brushing each with butter.
Brown ground beef; pour off grease. In a large pot, add mixed vegetables and tomato sauce. Bring to a boil. Add ground beef; cook for about 30 minutes on low heat. Serves 6 to 8 people.
Boil, rinse and drain spaghetti. Add bell pepper (chopped fine), onion (chopped fine) and all other ingredients. Mix together and refrigerate at least 8 hours.
Cream sugar and margarine; add eggs one at a time. Mix well after each egg. Add flavoring. Add dry ingredients alternately with milk; fold in nuts and coconut. Bake in well-greased and floured tube pan for 1 hour and 20 minutes in 325° oven. Pour syrup (recipe follows) over cake in pan when removed from oven.
Cream margarine and sugars; add eggs and blend. Dissolve soda in 1 tablespoon hot water. Sift dry ingredients together. Blend all ingredients well, adding nuts and chocolate chips. Drop from teaspoonfuls onto greased baking sheet. Bake in hot oven at 350° for 10 to 12 minutes or until brown. You may also use sweetened chocolate chopped up if you don't have chocolate chips.
Mash beans well (use juice), beat eggs and add sugar and all other ingredients. Mix well. Pour into unbaked pie shells. Bake 45 minutes to 1 hour at 300°. Freezes well. Tastes like pecan pie.
Preheat iron skillet over stove with butter in it. Mix together all other ingredients and add 2 tablespoons of melted butter to mixture. Place mixture in heated skillet. Place in oven at 450° until golden brown, approximately 25 minutes.
First Layer: Crush pretzels fine. Mix the first 3 ingredients together and press into Pyrex dish. Bake for 8 minutes at 400°. Cool.
Prepare bottom crust by mixing together flour, butter and pecans until crumb like. Press mixture into greased 9 x 13-inch pan. Bake 15 to 20 minutes at 350° until golden brown. Cool completely.
Shell shrimp. Cook onion, celery and garlic in salad oil until tender, but not brown. Add tomatoes and tomato sauce, Worcestershire sauce, salt, sugar, chili powder and hot pepper sauce. Simmer, uncovered, 45 minutes. Mix cornstarch with 1 tablespoon water; stir into sauce. Cook, stirring until bubbly. Add peeled shrimp and green pepper. Cover. Simmer 5 minutes. Serve over cooked rice. Serves 6.
Prepare cake mix. Pour 1/2 in pan. Bake for 15 minutes at 350°. Melt caramels, milk and butter on low heat (or use ice cream topping instead of the caramels, milk and butter). Pour over cake. Sprinkle pecans and chips on top. Put rest of cake mix on. Bake 20 more minutes.
Saute onion and mushrooms. Cut cheese into bite size chunks and put on bottom of crust. Add mushrooms and onion. Beat eggs and cream together and pour them on top of mushrooms and onion. Bake at 400° for 10 minutes and then turn oven down to 350°; bake another 20 minutes.
Cream together butter and sugar. Add 2 egg yolks. Fold in pineapple, pecans and egg whites. Make sandwich with 3 vanilla wafers and fill with filling. Freeze. Roll in Cool Whip and coconut.
Chop onion and brown lightly in margarine. Add flour, thyme, bay leaf, parsley and garlic salt. Let brown very slowly for about 5 minutes. Add chili pepper, finely chopped tomatoes and broth. Let boil; add shrimp. Let cook 5 minutes. Add rice and season to taste. Cover and let cook about 30 minutes. Serves 6 to 8.
Chop broccoli and small stems. Add raisins, sunflower seeds and onion; toss and add dressing. Mix mayonnaise, sugar and vinegar; pour over salad and mix well.
Brown meat with onion and spices in skillet. In large saucepan, put tomatoes (break large pieces with fork) and tomato paste. Add meat and simmer 10 to 15 minutes. In a 9 x 13-inch pan, layer meat, noodles and cheeses. If using cottage cheese, layer on top of meat before noodles. Continue layering, ending with noodles. Sprinkle top with any cheese leftover. Bake at 300° for 30 to 45 minutes.
Cook broccoli and onion in about 3/4 cup water for about 5 minutes. Drain. Mix other ingredients in large mixing bowl and pour broccoli and onion over them and mix together. Cook at 350° for 30 to 40 minutes until firm. Use a large enough casserole dish to allow some bubbling while cooking. Makes 6 to 8 servings.
Mix all ingredients. Pour into a baking dish. Top with bacon slices or grated cheese. Bake at 350° for 30 minutes.
Beat egg whites at medium speed until frothy. Beat in milk and margarine until blended. Beat in flour and salt until smooth. Fill 12 greased muffin cups about 3/4 full. Bake 40 to 50 minutes until nicely browned at 375°.
Brown meat and drain. Melt cheese in crock-pot. Add all other ingredients. Mix. Keep warm on low setting. Serve with nacho or tortilla chips.
Pour milk into medium bowl, add pudding mix. Beat until well blended. Let stand 5 minutes. Fold in Cool Whip, stir in 1 cup of the cookies and the rocks into the pudding mix. Put in pie crust, sprinkle rest of cookies on top. Freeze until firm, about 4 hours.
Mix together the water and sugar; boil 3 minutes. Add the remaining ingredients; mix together and freeze (large plastic bags or plastic freezer container).
Sprinkle liberally with paprika. Mix all together and marinate shrimp. Bake at 350° for 30 minutes for large shrimp or 20 minutes for small shrimp, basting often.
Mix sugar, water, margarine and cornstarch. Cook until clear. Remove from heat and add Jell-O. Let cool. Add to strawberries. Pour into baked pie shell and top with whipped topping.
Cream butter and sugar until light and fluffy. Add milk and vanilla. Add flour and nuts. Chill for 30 minutes. Form into balls and place on cookie sheet. Bake at 375°. While warm, roll in confectioners sugar.
Mix together ground beef, bread crumbs, milk, egg, Worcestershire sauce, grated onion and salt; shape into four patties. Brown well on both sides in butter and skillet. Remove from pan. Add flour to butter in pan; blend well. Gradually add tomatoes and sour cream. Return meat patties to sauce. Cover and simmer about 10 minutes.
Mix milk, sugar, frosting mix, vanilla, cherries and cherry juice. Roll into balls about 1-inch in diameter. Freeze. Melt chocolate chips and grated wax in double boiler over hot water. Add peanuts to chocolate mixture. Dip frozen balls in chocolate mixture and put on wax paper. Makes a large batch.
Combine in an 8 1/2 x 11-inch dish. Cover tightly with plastic wrap. Cook at 100° for 15 minutes. Remove from oven; uncover and mash if desired. Cook, uncovered, at 100° for 10 minutes longer. Pack in sterile jars, or let stand until cool. Store, tightly covered, in refrigerator for up to 2 months. (To make without sugar, reduce cooking time.)
Brown and drain ground beef in Dutch oven. Saute in 1 teaspoon oil the onion and pepper. Add seasonings. Add tomatoes, tomato sauce and water. Cover and simmer 1 1/2 hours; remove bay leaves. Serve over spaghetti.
Put all ingredients except pecans in large mixing bowl; blend with mixer, then beat 8 minutes on medium speed of mixer, scraping bowl often. Fold in pecans. Pour into greased and floured pans and bake 40 minutes or until toothpick comes out clean. Frost with caramel frosting.
Cream cheese and oleo in food processor. Add ice water, flour, salt and red pepper. Roll out of cookie press with star disc on ungreased, but lightly floured cookie sheet. Bake at 350° for 20 minutes. Cut in 1 1/2-inch lengths.
Sprinkle apples with lemon juice. Mix all ingredients together. Chill and serve.
Cream shortening and butter in mixing bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy.
Mix honey and peanut butter in a bowl. Stir in nonfat dry milk, a little at a time, until thoroughly blended. Shape into narrow rolls. Wrap in wax paper and chill until firm. Cut into 1-inch pieces.
Mix all ingredients together. Pour into 2 pie shells. Bake 30 minutes at 350°.
Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly. Drop by spoonfuls on greased cookie sheet. Bake 25 to 30 minutes in preheated oven at 300°. Store cooled cookies in an airtight container about 5 days before serving. Then enjoy!
Slice zucchini. Chop onion and tomato. Saute zucchini in small amount of oleo until limp and keep stirring. Push zucchini aside and add onion and tomato. Add lemon juice. Sprinkle with garlic powder and basil or dill weed. Salt and pepper to taste. Stir over medium high heat until tomato and/or zucchini get soft. Add tomato sauce. Sprinkle cheese on. Cover and simmer 10 minutes ore until thickens.
Combine all ingredients. Drop by teaspoon into hot oil until browned. Drain on paper towels.
Shred cheese. Mix all ingredients together in a large bowl. Roll into small balls about 1 inch in diameter. Bake until brown, about 15 to 20 minutes at 400°.
Beat butter, sugar, egg and vanilla. Blend in flour, baking powder, salt and cinnamon. Stir in oatmeal and 1/2 cup chocolate chips. Spread in ungreased 9-inch square pan. Sprinkle with remaining chocolate chips. Bake for 20 to 25 minutes at 350°.
Mix with electric mixer sugar and cream cheese. Add strawberries, bananas, crushed pineapple and Cool Whip. Mix and freeze 24 hours before serving.
Mix up your favorite tuna sandwich mix. Add hard-cooked eggs if desired. Toast one side of bread under broiler; place some tuna mixture on other side. Put slice of Velveeta on top. Return to broiler and heat until cheese melts. Or put on hamburger bun and heat until cheese melts (can use one bun to make 2 sandwiches or one closed sandwich). Try canned chicken instead of tuna also.
Cream butter, Crisco and sugar. Add vanilla, flour and nuts; mix well. Chill for 3 hours or longer. Form dough into long rolls, 1/2 inch across. Cut in 3-inch lengths. Shape into crescents. Bake on ungreased cookie sheet at 325° for 15 minutes. Do not brown. Cool and dust with powdered sugar.
Mix sugar, pudding and milk. Stir as you add until mix and sugar dissolves. Pour in container; cover and chill. Add more milk if it's too thick.
Dip tortillas in chicken broth. Cover bottom of casserole dish with tortillas. Saute chopped onion and pepper in butter. Mix 2 cans soup and tomatoes over heat. Pour 1/2 of mixture over tortillas. Cover with another layer of tortillas. Cover with rest of mixture and put grated cheese on top. Bake at 350° until cheese is melted and casserole is bubbling.
Cream together the butter, sugar, vanilla and eggs. Make a paste of the cocoa and food coloring. Add to batter. Blend. Add flour, salt and soda alternating with the buttermilk and vinegar. Blend completely. Pour into two floured 9-inch round cake pan. Bake at 350° for 35 to 45 minutes.
Cook meat and onion until brown; add tomato sauce and catsup. Pour into shallow baking dish and top with cheese. Pinch biscuits into small pieces and place on top. Bake uncovered until brown.
Dissolve 1 cup sugar in 1 cup water and bring to boil. Set aside. Dissolve 3 tablespoons plain gelatin in another cup of water. Add to hot sugar and water. When cool, add 2 large cans unsweetened, crushed pineapple with juice. Fill serving bowl with 1/2 and chill until set. Thin 8 ounce package of cream cheese with milk until of spreading consistency. Mix 1/2 cup chopped nuts into cream cheese and spread over chilled mixture. Add remaining mixture and chill until firm.
Preheat oven to 450°. If you like thin corn bread, use a greased and floured 13 x 9 x 2-inch baking pan. If you like your corn bread thick, use a 9-inch square greased and floured pan. Beat eggs and sour milk together; add sugar. Sift dry ingredients and add to milk mixture. Stir baking soda into hot water and stir into mixture. If this mixture seems too thick, add a little sour cream or buttermilk. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Peel cucumbers. Cut in half lengthwise. Scoop out seeds. Combine cream cheese and deviled ham. Beat until smooth. Spoon into cucumber. Cover and chill 3 to 4 hours. Cut each in half and then 2 quarters.
Combine oil, lemon juice, Worcestershire sauce, pepper and garlic salt; marinate shrimp in sauce at least 1 hour. Grill on a wire rack over coals 5 minutes per side or until shrimp turn pink. (Do not overcook.) Serve with cocktail sauce for dunking.
Mix all ingredients. Drop by spoon on greased pan. Bake at 350° for 12 minutes.
Combine cream cheese, green chilies and onion salt in a bowl. Spread a thin layer on each tortilla. Roll and let set in fridge 1 hour. Slice into pinwheels. Serve as appetizer.
Put drained vegetables in bottom of a deep casserole dish. Set aside. In a bowl, mix together cream of chicken soup, mayonnaise and onion. Pour on top of vegetables. Sprinkle cheese on top of that, then the crackers on top of cheese. Pour butter over the top of it all and bake at 350° for 15 to 20 minutes.
Melt margarine; add onion. Cook until onion is tender. Add rice, mushrooms and soup. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour two 8 x 4-inch loaf pans. Beat eggs, then add pumpkin, oil and sugar. Mix well. Add dry ingredients just until moistened. Add nuts. Bake about 1 hour or until pick comes out clean. Cool 5 to 10 minutes and remove from pans.
Mix salsa and refried beans; spread in bottom of pan. Mix sour cream and taco seasoning. Layer on top of salsa and bean mixture. In layers, add lettuce, cheese, tomatoes, chilies and black olives. Refrigerate before serving.
Boil potatoes in jackets, or bake in microwave (not too mushy). Cool; peel. Grate them into baking dish. Heat other ingredients together until cheese melts. Pour over potatoes. Bake for 1 hour at 325°.
Slice cucumbers into about 1/4 to 1/2-inch slices and soak in lime water mixture for 24 hours. Rinse in clear water twice. Let stand in clear water for 2 hours. Bring vinegar, sugar and spices to a boil. Then add 1 teaspoon of salt and cucumbers. Simmer 3 hours. Pack in jars and seal. Makes a crisp, spicy pickle.
Cook chicken in salt and pepper water. Debone and dice. Cook spaghetti in broth. Mix all ingredients together. Sprinkle with Parmesan. Bake at 350° for 45 minutes.
Mix sugar, corn syrup and butter. Bring to boiling point. Beat the eggs gradually. Add syrup mixture. Add pecans, salt and vanilla. Stir. Pour into pie shell. Bake 35 to 40 minutes at 375°.
Mix in order given. Add 1 c. grated cheese. Bake at 350°F for 1 or 1 1/2 hours in greased casserole dish. May use other meats.
Grind up onions and peppers, then add rest of ingredients. Bring to boil and simmer for 30 minutes. Boil jars and lids. Put relish in hot jars and seal.