HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin according to package directions. Add pineapple and bananas after gelatin cools a little. Let gelatin almost set; cover with miniature marshmallows. Cook egg yolks, pineapple juice, cornstarch and sugar in double boiler until thick; let cool. Whip the topping mix according to package directions; mix with cooked mixture. Pour over gelatin which is firm. Grate cheese and sprinkle on top.
Melt Hershey bar in double boiler; add to Cool Whip. Pour into baked pie crust. Put in refrigerator for about 30 minutes before serving.
In a mixing bowl, combine all ingredients except bread; mix well. Spread on bread rounds and place on baking sheets. Bake in preheated 400° oven for 5 to 8 minutes until cheese is bubbly.
Combine all ingredients, except won tons skins and egg. Chill for 1/2 hour. Place about 1 teaspoon or less of meat in a corner of the won ton skin. Fold skin over meat, about 1/3 of the way to the opposite corner. Put the egg in a small bowl and mix with a fork. Using your finger, dip into egg and spread on the won ton skin over the seam. This keeps the oil out of the meat. Fry in a Dutch oven with oil over a medium heat. You want the filling to cook, but you don't want the won ton skin to burn. Serve with hot mustard and sweet and sour sauce.
Mix all ingredients in 1 1/2-quart bowl. Cover with plastic wrap and microwave 5 minutes. Stir. Cover and microwave until rice is tender, about 6 to 7 minutes. Stir before serving.
Mix all the ingredients together. Fill small egg rolls. Wrap tinfoil tightly around rolls. Store overnight or several hours in refrigerator. Heat 30 minutes at 250°. Serve warm.
Combine cucumbers with boiling water to cover in bowl. Let stand for 4 to 5 hours. Drain cucumbers and pack into hot sterilized 1-pint jars. Boil remaining ingredients in saucepan for 5 minutes. Pour into prepared jars, leaving 1/2-inch headspace; seal with 2-piece lids. Process in boiling water bath for 5 minutes. Yields 6 pints.
Crumble the bacon. Mix all ingredients well. Bake at 325° for 2 hours.
Add cherries, sugar and about 1 cup water together; boil. Add biscuit droppings to boiling mixture. Cook until dough is almost cooked, then place pie crust on top of cherry mixture. Top with brown sugar; pat with butter. Bake at 350° for 45 minutes. Serve with ice cream.
Mix together meat, parsley, salt and pepper. On a floured board, flatten meat to a rectangular shape. Put ham slices on the meat. Spread on the mashed potatoes and lay the slices of cheese on top. Roll up like a jelly roll and press edges closed. Heat oil in large frypan. Place meat loaf in pan. Cover and simmer 15 minutes. Pour tomato sauce over meat. Cover and simmer for 1 hour. Let meat stand 10 minutes before slicing. Serves 6.
Bring pineapple, sugar and lemon to boil. Add gelatine, previously soaked in 1/4 cup cold water. Let cool. Add cream cheese and mix well. When entirely cool, add whipped whipping cream. Pour into mold.
Chop pepperoncini in food processor. Add sour cream, mayonnaise, onion powder and garlic powder. Process until well blended. Stir in salami and olives. Serve with vegetable dippers or crackers. Makes about 2 cups.
Boil sugar, syrup, salt and water until it forms soft ball in	cold water. Beat egg whites until stiff. Continue beating and pour syrup over egg whites slowly. Take 3 or 4 minutes longer, then add vanilla and marshmallows and continue beating until icing forms peak when lifted with a spoon, about 4 minutes. Makes enough for a large 3 layer cake.
Drain fruit. Add jello to Cool Whip. Mix well. Add pineapple and oranges to Cool Whip mixture. Blend in marshmallows. Refrigerate.
Melt chocolate chips. Blend the cream cheese, sugar, vanilla and lemon juice well. Put melted chocolate in bottom of tart shell. Spoon cream cheese mixture over chocolate. Spoon cherry pie filling over cheese mixture. Drizzle a little chocolate syrup over top, if desired.
Mix white cake mix, jello and flour together in large mixing bowl, then add oil, water, eggs and strawberries. Beat well. Make 2 layers or 1 oblong cake. Bake at 350° for 30 to 40 minutes.
Spread cream cheese on plate. Spread crab meat on top. Mix cocktail sauce and Worcestershire sauce together to taste and spread over crab meat mixture. Serve with crackers.
Sprinkle dry jello over cottage cheese and mix well. Add fruit and Cool Whip. This keeps well and is ready to eat as soon as it is mixed.
Use large skillet. Brown chicken in shortening. Pour off fat. Stir in soup, mushrooms, garlic and seasonings. Cover and cook over low heat 30 minutes or until tender. Stir occasionally. Serve over rice.
Put Crisco and sugar into mixer and beat. Add eggs and milk and beat again. Add remaining ingredients to form a soft ball of dough. Put dough into refrigerator or freezer until very stiff. Roll cookie dough and cut. Place on cookie sheet and top with sugar. Bake at 350° until light brown.
Grease and flour a 10 x 15-inch cookie sheet. Prepare cake mix as directed and bake for 25 minutes. Blend well cream cheese with pudding and milk. Spread on top of cool cake. Drain pineapple very well and spread over creamed mixture, then the Cool Whip. Sprinkle on nuts, coconut and cherry halves. Refrigerate.
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter onto grid of preheated, lightly greased waffle iron. Close lid quickly, do not open during baking. Top with fresh fruit and yogurt. Yields 12 waffles.
*Half of a jar of peppers makes the dip spicy. You might need to adjust the amount to your liking.
Boil manicotti only 8 to 10 minutes, drain, rinse with cool water and set aside on wax paper so they don't stick together.
Add all ingredients to meat. Roll in small balls. Place in baking dish and set aside. Prepare sauce.
Beat together the milk, egg, oil, honey and 1 teaspoon orange peel. Add to combined cornmeal, flour, baking powder and salt, mixing just until dry ingredients are moistened.* Fill 12 greased or paper lined medium size muffin cups 2/3 full.** Sprinkle combined remaining peel and sugar evenly over batter. Bake at 425° for about 15 minutes. Makes 1 dozen.
Cream together the shortening and sugar. Add eggs and beat well. Combine flour, baking powder, cinnamon, baking soda and salt. Add to creamed mixture alternately with bananas. Stir in nuts. Pour into well-greased 9 x 5-inch loaf pan. Bake at 350° for 40 to 45 minutes or until done.
Combine cranberries, apples and sugar. Dissolve jello in hot water and add juice. Chill until partially set. Add cranberry mixture, grapes and nuts. Pour into molds and chill until firm.
Combine the apples, pears and peach slices with the juice and ginger in a microwave-safe 2-quart casserole dish. Stir to blend in the ginger. Microwave on High for 2 minutes. Top each serving with nutmeg and a tablespoon of vanilla yogurt. One serving = 73 calories, 0 g protein, 14 g. carbohydrates and 07 fat.
In a bowl, mix beef slices, soy sauce, sherry and garlic salt. Let stand at room temperature for 1 hour. Drain beef, reserving marinade. In a wok (or large skillet), heat oil until hot. Add beef and stir-fry 2 to 3 minutes or until browned. Push meat up sides of wok. Add reserved marinade and all remaining ingredients except almonds. Stir-fry over high heat until vegetables are tender-crisp, about 5 minutes. Mix in meat and almonds. Stir-fry 1 minute. Serve with herbed rice. Makes 4 servings.
Make pudding as directed on box. Add Cool Whip and mix together with mixer until well blended. Layer crackers in pan. Pour pudding mixture over top. Continue layering until pudding is used up. Melt chocolate frosting in pot of water on low heat. Spread evenly over top. Refrigerate until crackers are soft-8 to 10 hours.
Mix cake mix and jello. Add Wesson oil, water and eggs, one at a time. Mash berries. Use 1/2 in the cake and the other half in the filling. Pour into 3 prepared cake pans. Bake as directed on cake mix box.
Melt butter, brown sugar and syrup over medium heat; bring to a boil. Pour mixture into an 8-inch cake pan. Sprinkle with chopped nuts. Arrange rolls on mixture. Bake for 15 minutes at 400°. Turn out on plate.
Combine vegetables, soup, 1/4 cup cheese, sour cream, pimentos and 1/4 can of onions. Pour into a 1-quart casserole dish. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. Serves 6 to 8.
Place the chicken breasts on a cutting board and pound lightly with a mallet until 1/4-inch thick. Combine eggs, salt and pepper. Dip the chicken in the egg mixture and then in the breadcrumbs. Heat the oil until hot in a large skillet. Brown the chicken on both sides; remove it to a shallow baking dish. Pour out excess oil from the skillet. Stir the tomato sauce, basil and garlic into the skillet. Simmer 10 minutes or until it has thickened. Stir in the margarine. Pour over the chicken and sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and place the Mozzarella cheese triangles over the chicken. Bake for 10 minutes longer.
Combine first 3 ingredients. Microwave on High until mixture reaches soft boil stage (235°). Stir in pecans. Cool 1 minute. Beat by hand until creamy and thickened. Drop by teaspoonfuls onto waxed paper. Let stand until firm.
In 1 1/2-inches depth of melted lard in a quart pan, cook onions. Add to potatoes and soaked bread. Add the beaten eggs, parsley, salt, pepper and sage. Mix really good. Place in baking pan and bake until heated through.
Dissolve gelatin in boiling water in mixer bowl. Add cream cheese, horseradish, mayonnaise and salt; beat until smooth. Add lemon juice; mix well. Chill until partially set. Add cucumber and onions; mix well. Pour into 4-cup mold. Chill until set. This is very pretty made in a fish-shaped mold. Use thinly sliced cucumber for scales and chives to outline the fins. Yield: 6 servings.
Preheat oven to 350°. Grease a 13 x 9-inch pan. In a large mixing bowl, beat brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Beat in eggs. Add combined flour, baking soda and salt. Beat until well mixed. Stir in oats; mix well. Separate mixture evenly and reserve 1 cup. Spread remaining oat mixture evenly into prepared pan.
Preheat oven to 350°. Dip chicken in butter. Roll in cornflakes. Place chicken in large pan lined with Reynolds Wrap. Cover with Reynolds Wrap. Bake for about 1 hour.
Place thinly sliced, washed, raw squash in a large jar. Pack tightly as possible. Cover with bottled dressing to within 1/2-inch top of jar. Cheeses may be added if desired. Refrigerate about 2 weeks. The squash will be firm and crunchy.
Bake cake as it says on box. Let cool. Mix sour cream, sugar and cocoa. Spread on cake. Keep in a cool place.
Jalapenos may be chopped and added to taste (optional). It's probably best when made the day before, but I've made it right before serving and it was just fine, too.
Pour cake mix, Wesson oil and eggs in a bowl and mix well. Add Jell-O and strawberries and beat 1 minute. Pour into well-greased pans and bake at 350° for 25 to 30 minutes.
Blend well and bake in unbaked pie crust in 350° oven for 35 minutes.
Heat oven to 350°. Heat water to boiling. Remove from heat; stir in rice. Cover and let stand for 5 minutes. Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Sprinkle rice mixture with cinnamon. Pour very hot water 1 1/4-inches deep into pan. Bake pudding about 70 minutes until knife inserted comes out clean. Remove casserole from water. Serve pudding warm or cool.
Melt butter in 9 x 13 pan. Layer 1/2 the bread and 1/2 the cheese. Top with meat and mushrooms, followed by another layer of bread and cheese. Beat eggs, dry mustard, pepper and milk. Pour over bread mixture. Refrigerate overnight. Bake at 350° for 1 hour. Let set a while before cutting.
Saut onions, mushrooms and garlic in oil about 1 1/2 minutes. Add rice, salt and pepper. Cook 1 1/2 minutes longer.
Drain kraut. Chop next 4 ingredients. Mix with kraut. Put in refrigerator until ready to eat.
Cream sugar and shortening. Add egg and soup mixture. Sift together flour, powder, cinnamon and nutmeg and add to mixture with raisins and cloves. Pour in greased Bundt pan or angel food cake pan. Bake at 350° for about 40 minutes. Cool completely. Frost with cream cheese frosting.
Cut pickles into chunks; put into weak brine overnight. In the morning, boil remaining sugar and water until mixture strings. Heat vinegar and mixed spices. Put boiling sugar into hot vinegar, then place pickles into this (mixed hot vinegar and sugar). Heat and can. Do not cook or boil pickles.
Dissolve Jell-O with 1 cup water, then add juice. Mix well and add sherbet. Mix well and add Cool Whip and then fold in oranges. Refrigerate overnight.
Bake potatoes at 400° for 1 hour or until well done. Cut potatoes lengthwise and scoop out. Combine with butter, salt and enough milk to whip into a fluff. Spoon the mixture into the potato shell. Sprinkle with Cheddar cheese. Heat at 450° until slightly brown and cheese melts. May be prepared ahead and frozen until needed.
Beat oil and sugar; add eggs, one at a time. Beat after each addition. Sift ingredients and fold into first mixture; blend well. Last, fold in carrots and nuts. Pour into greased pan and bake 45 minutes at 325°.
Blend cream cheese, Cool Whip and powdered sugar with mixer. Pour in graham cracker pie shell. Put Thank You cherries on top. Refrigerate.
Mix strawberry Jell-O with boiling water. Add crushed strawberries. Put in refrigerator until firm. When firm, fold in Cool Whip. In 9 x 13-inch pan, break up angel food cake into pieces. Pour Jell-O mixture over cake. Serve with extra cream.
Cream shortening and sugars until creamy; add eggs and flavoring and mix well.	Add dry ingredients, then stir in chips. Spoon onto cookie sheet and bake in a 325° oven for 10 to 12 minutes. Do not overcook.
Mix the ingredients; beat with hand beater. Put in small, ungreased muffin tins. Bake 20 to 25 minutes at 350°. Will not rise so fill muffin tins.
Mix together and bake in an 8-inch square pan. Bake in a 350° oven for approximately 30 minutes. Take out and cool just enough to handle and roll into balls. Roll in additional sugar. Store in covered container.
Mix ground chuck, bell pepper, onion and Worcestershire sauce. Cook until done. Drain off grease. Add remaining ingredients. Cook until done.
Spread dry soup mix over surface of brisket, then wrap securely, using at least 3 layers of heavy-duty foil. Seal foil well to hold in all the juices. Start fire in your barbecue. When coals are white hot, move them to one side. Place foil wrapped brisket on rack, but not directly above coals. Cover grill; cook brisket for 3 hours, turning once. Remove brisket carefully from wrappings, pouring drippings off into glass measuring cup. Return brisket to grill rack, directly over coals this time, and cook, uncovered, for 30 minutes, until crusty brown, basting with drippings from time to time.
Drain shrimp. Rinse well with lemon juice. Beat all ingredients with electric mixer. Salt and pepper and garlic salt to taste. Tastes great on Ritz crackers.
Prepare unbaked pie shell. Mix sugar, cocoa and margarine; stir well. Add eggs and beat for 2 1/2 minutes. Add salt, milk and vanilla. Pour into pie shell. Bake at 350° for 35 to 45 minutes. Serves 6. Serve with Cool Whip.
Preheat oven to 350°. Grease a 15 x 10 x 2-inch pan. In mixer bowl, combine butter and sugar. Beat with mixer until light and fluffy. Add cocoa, eggs and vanilla. Beat well. Add flour. Beat on lowest speed.
Melt butter in a 9 x 13-inch baking dish. In a bowl, mix flour and sugar. Add milk and vanilla. Mix well. Add peaches and stir. Pour this mixture into baking dish. Bake at 350° until it browns, about an hour.
Put Rice Krispies in a large bowl. In saucepan, mix the sugar and syrup. Let come to a boil. Stir in peanut butter and mix. Pour over the Rice Krispies and mix. Put into a 10 x 13-inch pan and press down. In microwave, put both chips in and melt. Stir when melted. Pour this on top of Rice Krispies and spread. Let set.
Cover large skillet with the liquid sauces, then brown chicken cutlet. Then put frozen broccoli on top. Sprinkle some more light soy sauce on top of broccoli. Cover and simmer until cooked.
Fry bacon until crisp. Break in pieces. Chop broccoli and onion. Add cheese and raisins. Mix together. Mix mayonnaise, vinegar and sugar together. Pour over other ingredients.
Cut cubed steak into serving sized pieces. Prepare cubed steak by dredging with flour, salt and pepper mixture and browning in small amount of oil. Drain and arrange in baking dish. Sprinkle with Parmesan cheese and spoon Ragu in the center of each piece. Top with grated Swiss or Mozzarella cheese. Bake for 25 minutes at 350°. Serve hot. Can be done with venison.
In a large pot, add salt and chicken. Cover in water and cook until done. Remove chicken (do not drain off water) and cut up and debone. Add potatoes, carrots and onions. Cook until potatoes are tender. Do not stir. Add bread to thicken. Add salt and pepper to taste.
Arrange apples in a greased baking dish; pour orange juice over the apples. Combine 1/2 cup of sugar and cinnamon; sprinkle evenly over the apples.	Combine flour	with the remaining 1/2 cup sugar and salt. Cut in butter until the mixture is crumbly. Spoon mixture over apples. Bake at 350° for 45 to 60 minutes or until apples are tender and the crust is brown.	Serve warm or cold with ice cream or milk.
In blender or mixing bowl combine first 4 ingredients. Beat until smooth. Fold in pineapple and cherries. Freeze firm. Serve on lettuce leaves. Makes 4 to 6 servings.
Cover bottom of a greased 13 x 9 x 2-inch baking dish with potatoes. Combine soup and milk and pour over potatoes. In a skillet brown ground beef with onion and drain. Spread over soup mixture and pour pizza sauce over meat layer. Cover and bake at 350° for 30 to 40 minutes or until the potatoes are tender. Sprinkle with cheese and return to oven until cheese is melted, about 5 minutes.
Mix all ingredients except candy bars. Bake in a greased pan at 350° for 20 minutes. Remove and put broken candy over top. Spread over the top when melted. Do not overbake.
Melt the chocolate and butter in a saucepan; when melted, add pecans and set aside. Mix flour, sugar and eggs; add chocolate mixture and vanilla. Mix until well blended. Do not beat. Pour into baking cups, small or miniature muffin pans, filling cup 2/3 full. Bake at 325° for 20 to 25 minutes. Don't overcook. Cool in pan 8 to 10 minutes. Makes 5 to 6 dozen.
Rinse chicken; pat dry. Combine flour sealing in large bag. In shallow bowl, beat eggs and 2 tablespoons water with whisk. Place chicken in bag. Shake a couple at a time, then dunk into egg mixture. Back into bag; shake off excess, then into deep fryer pan with oil deep enough to cover 3/4 of chicken. Brown well on both sides, skin side first, 8 to 10 minutes on each side; well cooked.
Cook broccoli. Arrange it in a greased baking dish. Layer turkey on top. Combine the next 3 ingredients. Pour over turkey. Sprinkle with white or yellow cheese. Combine the crumbs and butter and sprinkle over all. Bake at 350° for 35 minutes. Bake uncovered.
Mix margarine, brown sugar and pecans together and pour into unbaked pie shell; bake at 400° until pie shell is golden brown and praline mixture is bubbly. Remove from oven and set aside to cool. Add the butter pecan pie filling to 1 cup cold milk and mix until thick. Fold in Cool Whip and pour mixture into cooled pie shell. Refrigerate for 2 to 3 hours.
Pound chicken to 1/2-inch thickness; sprinkle both sides with flour. In small bowl, mix milk and cheese. Mix crumbs and seasonings on wax paper. Dip chicken in milk, then coat both sides with crumbs. Fry in oil or bake in 375° oven for 15 to 20 minutes per side. Serves 4.
Brown chops in pan with 1 tablespoon of salt and place in a casserole. Mix the sliced onions, green pepper, pimentos, canned tomatoes, Worcestershire sauce and salt and pepper. Place the cooked rice over the casserole. Cover and simmer on stove for 2 hours at 350°.
Mix cookies in food processor or blender until crumbly. Pour in butter. Pat mixture in 9-inch deep pie plate. Then put in vanilla ice cream over crust. Pour generous amount of fudge sauce and marshmallow over ice cream. Sprinkle with nuts, then repeat with chocolate ice cream, fudge, marshmallow and nuts. Chill for 3 hours for best results. Remove from freezer 10 minutes before serving.
Bread cake into pieces. Place in mold or bowl. Melt Jell-O in 2 cups hot water. Add ice cream, stir until dissolved. Add frozen strawberries. Add to cake in bowl. Let set until solid, serve cold.
Put sugar, milk, butter and salt in saucepan. Simmer. Remove from heat and add mashed potatoes. When cool, add eggs and yeast, which has been dissolved in 1/2 cup lukewarm water and 1 tablespoon of sugar. Add 3 cups of flour and beat with mixer. Then add remaining flour and put into greased bowl. Let rise until double. Make into desired rolls. Let rise again. Bake at 350° until done and brown, about 30 to 35 minutes. You can also use this dough to make cinnamon rolls or coffee cake.
Saute onion and garlic in olive oil about 2 minutes. Add chopped plum tomatoes. Cook 5 minutes. Add basil and Mozzarella. Stir until cheese starts to melt. Add salt and pepper. Pour over cooked pasta.
Cut gumdrops into fine pieces. Do not use black gumdrops. Mix gumdrops, raisins and nuts; lightly flour and set aside.
Mix salt, flour and sugar in a 3-quart stewer. Add eggs; thoroughly mix. Add milk; thoroughly mix. Before putting the mixture on heat, prepare the dish you plan to pour the cooked mixture into by doing the following.
Beat all of these together. Place in a greased 9 x 13-inch dish. Bake at 350° for 45 minutes. Tastes like custard instead of carrots!
Remove cartilage from crabmeat. Peel eggs and cut in half lengthwise. Remove yolks; put yolks in bowl and mash well. Add celery, mayonnaise and seasonings. Add crabmeat and mix well. Stuff egg whites with yolk mixture. Chill before serving. Makes 1 dozen Devilish Crab Eggs.
Cream butter and sugar; add vanilla, flour and nuts. Chill at least 1 hour. Shape dough into balls about 1-inch in diameter. Place on ungreased baking sheet. Bake and cool; sprinkle with powdered sugar. Temperature: 350°. Time: 20 minutes.
Cut up sirloin to stew-size pieces. Season with pepper. Brown in margarine. Simmer for about 2 hours or until just tender with Burgundy, parsley, bay leaf (leave in for 15 minutes only), garlic powder, onion powder, cut up tomatoes, pearl onions, salt, pepper and water. Add cubed potatoes, carrots and green beans. When vegetables are almost tender, add mushrooms and mixture of flour and 3/4 cup cold water. Simmer until liquid is thickened to desired consistency. Serve over noodles.
Combine top 4 ingredients; make into loaf 2-inches high. Prepare instant potatoes according to package. Spread over meat loaf. Bake at 350° for 55 minutes; top with cheese. Bake until cheese melts. Makes 6 servings.
Sprinkle chicken with salt, pepper and paprika; brown in 4 tablespoons of butter and arrange in serving dish.
Soak beans overnight and cook. Brown ground beef and add all ingredients into beans. Cook until flavors are blended.
Lay out cream cheese and beat until creamy. Add Eagle Brand milk, then lemon juice and vanilla. Pour into graham cracker pie crust. Chill pie filling about 30 minutes before putting on pie.
Mix potatoes, cheese and onions and put into 1 1/2-quart casserole. Pour broth over top. Top with some cheese and dot with butter. Bake at 350°, covered, for 30 minutes. Remove cover and bake 10 to 15 minutes longer.
Cook broccoli for 5 minutes; drain. Beat eggs and mix with soup, mayonnaise, onion, salt, pepper and cheese. Place broccoli in buttered dish. Pour sauce over broccoli. Top with crumbled Ritz crackers. Bake at 350° for 20 minutes.
Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large bowl until creamy. Beat in eggs. Gradually beat in flour mix. Stir in chips. Drop by well-rounded teaspoonfuls onto ungreased baking sheet. Bake at 350° for 9 to 11 minutes.