HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in boiling water and chill until slightly thickened. Cream together the cream cheese, sugar and vanilla. Add jello and lemon juice. Blend well. Fold into whipped Milnot. Mix crumbs and butter together and put 2/3 of mixture in bottom of 9 x 13 x 2-inch pan. Pour in filling and put rest of crumbs on top. Chill several hours or overnight. This also freezes well.
Soak yeast in water in a large bowl. Add salt and sugar; mix in flour to soft and smooth dough forms. Do not let rise. Cut into pieces.
Mix sugar, molasses, fat and egg. Add the milk and then the flour, sifted with all other dry ingredients. Beat hard. Bake about 30 minutes at 375°.
Cook until thick; may add pimento if desired. Put in buns and put in oven and warm up.
Heat oven to 400°. Line 12 muffin cups with paper baking cups. Combine oats, flour, baking powder and cinnamon. Add combined remaining ingredients; mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 20 to 25 minutes or until golden brown.
Measure flour, sugar, baking powder, soda, salt and spices; sift over oats. Add raisins and mix. Stir together cooking oil, molasses, milk and egg. Pour over dry ingredients and mix well. Drop on oiled pans and bake 15 minutes at 400°. Yields 24 cookies.
Drain the cherries well and pat dry. Combine the butter, evaporated milk and vanilla in a mixing bowl and beat until blended. Add confectioners sugar and mix until smooth. Divide mixture into small portions and spread around each cherry, enclosing completely. Place on waxed paper covered trays and chill until firm. Melt the chocolate over hot water. Dip each covered cherry in the chocolate to cover completely while holding stem. Place on waxed paper. Let stand until chocolate is firm. Store in an airtight container. Yield: 20-25 cherries.
Cream first four ingredients and then add the balance and mix well. Drop by teaspoon and bake at 375° for 8 minutes.
Dissolve the jello in the hot water-fruit juice combination. Add the rest of the ingredients and mix well. Pour into a 9 x 13-inch pan and chill until firm.
Mix cake according to package instructions. Add 3 tablespoons creme de menthe to mixture. Bake in a 9 x 13 x 2-inch baking pan. Cool. Spread fudge frosting onto cooled cake. Add 2 tablespoons creme de menthe extract to whipped topping and mix well. Spread whipped cream mixture over fudge frosting. Cover and refrigerate 6 hours before cutting. Serves 16.
Mix together the first 4 ingredients and put in greased casserole dish. Lay chicken pieces on top of rice mixture. Cover with foil or lid. Bake 1 hr 15 minutes at 350 degrees.
Preheat oven to 450°. Wash and halve berries.	Place evenly in unbaked shell. Sift flour, salt and sugar together. Add sour cream and stir well. Pour mixture over berries and spread evenly. Sprinkle reserved sugar over top. Bake for 10 minutes. Reduce oven to 350° and bake another 30 minutes or until crust is light golden brown.
Mix mayonnaise, lemon juice, salt and pepper in mixing bowl. Add turkey, almonds and celery; toss. Stir grapes into salad just before serving. Serve on salad greens.
Mix 1st five ingredients on low speed for 2 minutes. Bake in 325° oven for about 45 minutes in 9 x 13-inch baking pan.
Combine all ingredients in slow cooker or oven at 325° until tender. Usually takes about 2 hours.
Prepare rice according to package directions for 4 cups cooked rice (shorten cooking time). In meantime, slice thinly and cut into finger-length slices the Jack cheese. Chop peppers coarsely and add to sour cream. Butter large casserole and add 1/3 of rice. Next, layer 1/2 of Jack cheese and 1/2 of peppers and sour cream mixture. Continue to layer and end with rice. Bake in 350° oven for 20 minutes. Remove and sprinkle with Cheddar cheese. Return to oven for another 15 minutes. Serves 8.
Mix until thick. Add 3/4 (8 ounce) carton of fat-free Cool Whip. Pour into a reduced fat graham cracker crust. Top with remaining Cool Whip. Chill and serve.
Mix eggs, syrup, sugar, butter and vanilla. Add pecans. Divide into 2 pie shells. Bake at 350° about 50 minutes. Check after 40 minutes frequently. Wait until golden brown and let set but not "too" brown. May serve with unsweetened whipped cream. Great for holidays.
Mix well. Put into greased muffin tins. Bake at 350° until brown. Butter tops as soon as you take from oven. Serve hot.
Cut moose into serving sized pieces. Combine flour, salt, chili powder and pepper. Pound into meat on both sides. Brown well in hot shortening. Remove from pan and brown onions in drippings. Spoon onions into large casserole and arrange steak pieces on top, then undrained tomatoes. Cover and bake 1 to 1 1/2 hours (or until meat is tender) at 350° (175° C). Sprinkle with grated cheese and heat 5 minutes longer to melt cheese. Serves 6.
Cream together the cream cheese and sugar. Add eggs and vanilla. Beat well. Pour into cupcake liners (I like the little 1 1/2-inch diameter liners), about 2/3 full. Bake 40 minutes at 300° (will not be brown, only raise up). Take out of oven and let cool 10 minutes. A slight indention will form in center.
Have all ingredients at room temperature. Cream butter and sugar. Add 1 egg at a time, mixing well after each. Sift flour with soda. Add 2 cups flour, then milk. Add last cup flour and sour cream. Add vanilla. Pour into 3 loaf pans. Bake 1 hour at 325° or 1 Bundt pan at 325° for 1 hour and 20 minutes.
Mix ingredients well. Pour into a greased baking dish. Bake for 1 hour at 325°.
Soften gelatin in 1/4 cup of the lemonade. In medium saucepan, combine the remaining lemonade, the pudding mix and the softened gelatin. Cook and stir over medium heat until mixture thickens and bubbles. Chill until partially set. Whip cream. Fold in oranges, pineapple and cherries. Chill until mixture mounds; turn into mold. Chill until firm, 4 to 5 hours or overnight (overnight is best). Unmold and garnish with additional fruit, if desired.
Melt chocolate and oleo together. Mix together pecans, sugar, flour, eggs and vanilla and add to chocolate mixture. Bake in muffin tins at 325° for 30 minutes.
Coat steak with flour, salt and pepper. Brown on both sides in oil. Place in baking dish and add remaining ingredients. Bake at 350° for 1 hour, covered.
Blend sugar and oil. Add eggs and vanilla; stir well.	Stir together salt, baking powder and flour. Fold into wet mixture. Add nuts. Shape into 2 logs on lined cookie sheet. Bake 18 to 20 minutes at 350°. Remove and cool 15 minutes. Slice into 1/2 inch thick pieces. Place on cookie sheet and cook on each side for 10 minutes at 325°. Can be dipped into melted chocolate.
Cut peppers in half lengthwise and remove seeds and ribs. Drop peppers into boiling water; turn off and set aside for 5 minutes. Drain. Saute onion and garlic in oil until tender. Stir in beef and saute until evenly browned. Drain tomatoes, combining juice with V-8 juice and stir into skillet along with remaining ingredients except juices and Parmesan cheese. Cool slightly. Stuff peppers with meat mixture and set close together in greased baking dish. Pour tomato juice around them and sprinkle each with Parmesan cheese. Bake in 350° oven for 40 minutes.
Add shortening and sugar to the cup of boiling water and let dissolve over low heat. Cool. Dissolve salt and yeast in the cold water. Combine these mixtures and add well beaten eggs and flour. Mix thoroughly and keep in covered container in refrigerator; let rise 2 hours before baking 20 minutes in hot oven (425° to 450°).
Mix all ingredients together. Shape into small balls and bake on an ungreased cookie sheet at 350° for 10 minutes. Makes approximately 75 sausage balls. To reheat, preheat oven to 300° and warm for about 6 minutes.
Thaw bread and roll out into a rectangle. Beat the egg and brush on bread dough. Put a layer of pepperoni and cheese down the middle of dough lengthwise. Fold over and put another layer of cheese and pepperoni. Fold over the other way and seal tightly. Brush remaining egg over loaf. Bake at 350° for 30 minutes.
Bake at 350° about 3/4 hour, longer if making one large loaf instead of two.
Preheat oven to 325°. Cream butter and sugar together in a medium bowl. Add the eggs, one at a time, beating well after each addition. Beat in the cornmeal, lemon zest and lemon juice. Pour the mixture into pie shell and bake for 45 minutes or until a knife inserted in the center comes out clean.
Grease Bundt pan. Put nuts on bottom. Add rolls (break into individual rolls and place around pan). Sprinkle pudding mix over rolls. Sprinkle with cinnamon. Put brown sugar and butter in a pan and heat until sugar melts. Pour over frozen rolls. Cover and put in refrigerator for 12 to 24 hours. Preheat oven to 350° and bake 35 minutes. Invert immediately. Pull rolls apart and enjoy!
Prepare and bake cake according to directions on box for a sheet cake (13 x 9 x 2-inch pan) and cool. Make pudding according to directions on box and chill. Spread drained pineapple on cooled cake. Beat cream cheese and Cool Whip together until smooth. Add pudding and beat until creamy and thick. Spread mixture on cake over pineapple. Sprinkle coconut over this mixture. Top with nuts and/or cherries.
Mix until smooth. Fill a greased and floured baking pan or 2 layer pans no more than 1/2 full. Bake at 375° for 25 to 35 minutes, until cake springs back when lightly touched near center.
Mix all ingredients in a 9-inch pie pan with a fork. When completely mixed, shape crust to pie pan. For a top crusted pie, save 1/4 of crust and roll out between wax paper. Lay on top of pie filling and peel off the waxed paper. Bake according to pie recipe being made.
Melt butter and brown sugar together in a saucepan. Stir until mixture is smooth and sugar is not too grainy. Cool just a little and add beaten eggs and vanilla. Add flour mixture and nuts to butter mixture. Pour into 9 x 13-inch pan or 2 (8 x 8-inch) pans. Sprinkle chocolate chips over top. Bake at 350° about 25 minutes.
Mix flour and salt with a fork. Make a well in the middle. Put oil and water into a beater and pour in the well. Mix with a fork, then make two balls to roll out.
Cut steak into cubes. Place in crock-pot. In a small bowl, mix the soups and water. Pour over steak. Cover and cook on low for about 6 hours.
Mix together. Do not put anything else in this. Do not grease pan. Bake at 350° for 8 to 10 minutes.
Beat egg yolks, Eagle Brand milk and lime juice together. Add two drops green food coloring, if desired. Pour into graham cracker crumb crust. Bake at 325° for 30 minutes. Cool. Chill. Spread whipped whipping cream on top. Garnish with lime slices. Refrigerate leftovers.
Cook ground beef until it loses red color. Remove from heat. Add catsup and spices. Add cheese. Add egg and bread crumbs; mix well.
Mix sugar and cornstarch well. Add vinegar and mix. Put on stove in heavy pan and boil 5 minutes. Pour over cubed beets and add 1 tablespoon butter. Let stand on back of stove 1/2 hour before serving.
Melt butter in large frypan over medium heat. Add sliced potatoes and onions. Sprinkle Adolph's tenderizer over all and mix well until browned. Add sliced green beans and black pepper and mix until hot.
Melt butter. Blend in flour. Add cherry juice and cook until sauce thickens, stirring constantly. Add lemon juice, sugar and almond extract. Chill. Makes 1 1/2 cups sauce.
Mix milk, flour, egg, salt and pepper well. Dip chicken in milk mixture (drain excess liquid); roll in corn flake crumbs. Place in a greased baking dish. Chip margarine over chicken. Bake for 1 hour at 325°. Do not turn chicken while baking.
Melt butter in pan at 350°. Mix the flour, milk and sugar in bowl. Pour over melted butter. Drain peaches, then pour over mixture. Bake until golden brown on top.
Soften cream cheese to room temperature. Mix all ingredients using only one cup of pecans. Shape into a ball. Roll in remaining pecans. Refrigerate. Serve with crackers.
Part 1: Mix thoroughly the beef or turkey, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in a large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Boil the raisins in the water until water is about gone. Add the soda. Set aside.
Wash, drain and cut watercress into 2 inch lengths. Mix together the next 7 ingredients. Pour over the watercress, then sprinkle with sesame seed. Chill for 1 hour but serve at room temperature.
Sprinkle yeast in 1/2 cup warm water. Melt shortening in saucepan. Remove and add honey and remaining 4 1/2 cups water. Add the whole wheat flour, instant potatoes, dry milk and salt to saucepan. Beat until smooth. Add yeast and beat well. With a wooden spoon, add enough white flour to make dough leave sides of bowl. Let rise 1 to 1 1/2 hours. Punch down and divide into 3 loaves. Bake at 400° for 50 minutes.
Bring the first 4 ingredients to a heavy boil and remove from heat. Add remaining ingredients. Mix well and spoon onto waxed paper. Cool several hours. Yield: approximately 3 dozen.
Mix ingredients together and bake at 350° for 1 hour in regular size bread pan.
Pour boiling water over butter. Cover with top to melt butter. Add sugar and eggs. Must be lukewarm before adding yeast. Add flour. Let rise. Oil top and refrigerate.
In large heavy saucepan, heat 4 cups of the milk with vanilla and lemon extract. In meantime, heat remaining ingredients together in a bowl and add to the heated milk. Cook over medium heat, stirring with a wooden spoon until it thickens and comes to a boil. Remove from heat. Lay waxed paper or plastic wrap directly over pudding while it cools. Whip a time or two with hand beater or wire whisk as it is cooling. Makes enough for 2 pies.
Chop onion; put on top and underneath brisket in baking pan. Shake liquid smoke; pour small bottle over brisket, letting it run underneath. Refrigerate overnight. Drain. Add 1/2 bottle Worcestershire sauce. Sprinkle with Creole seasoning. Cover with foil and bake at 250° for 5 hours. You can add barbecue sauce the last hour and uncover.
In large bowl, beat butter and sugar until creamy. Beat in egg yolk, vanilla and lemon peel. In another bowl, stir together flour and salt. Gradually add to butter mixture, blending thoroughly. Shape dough into ropes about 3/4-inch in diameter and as long as baking sheet. Place on baking sheet 2-inches apart. Press long groove down the center of each rope. Bake cookies at 375° for 10 minutes. Remove cookies from oven and spoon jam into grooves. Return to oven for 5 to 10 minutes or until cookies are firm. While cookies are hot, drizzle them with powdered sugar mixture, then cut at 45° angle into 1-inch length. Let cool briefly on bake sheet, then place on racks. Let cool completely.
Mix first 4 ingredients together and boil in double boiler until thick; set aside. Add all but Dream Whip to first mixture; mix thoroughly. After cold, add Dream Whip all through. Keep refrigerated.
Saute Canadian bacon in a large skillet until slightly browned. Add ground beef and onion; cook until beef is fully browned and onion is translucent. Drain off the fat and pour mixture into a 3 or 4-quart baking dish. Stir all remaining ingredients into baking dish and bake at 350° for 1 hour. Serves 8 to 10.
Boil amount of potatoes you need for amount of people you are serving. Fry bacon in a skillet until crisp. Remove bacon strips from the pan. Saut onion in bacon drippings until limp; then add flour, then sugar, salt, pepper, water and vinegar. Boil 2 minutes. Add crumbled bacon and potatoes to the seasoned sauce. Heat slowly.
Preheat oven to 375°. Grease a 9 x 13-inch pan; set aside. Combine flour, baking powder and salt; set aside. Beat brown sugar, butter or margarine and vanilla until light and fluffy. Gradually blend in flour mixture alternately with water. Stir in oats and chocolate chips. Spread in greased 9 x 13-inch pan. Bake for 30 to 40 minutes, until browned and no longer wet in center.
In a large baking pan combine 3 quarts popped popcorn (without salt), Rice Chex and walnuts. Drizzle with taco seasoning mix and brown sugar. Sprinkle over popcorn. Toss until combined. Bake at 300° for 8 to 10 minutes, stirring occasionally. Kids really love this.
Preheat oven to 350°. Grease 9 x 9-inch baking dish or spray with Pam. Bring salted water to boil. Slowly add grits, stirring constantly. Return to boil. Reduce heat and cook 3 to 5 minutes, until thick, stirring occasionally. Remove from heat and add garlic cheese (which has been sliced to melt faster) and margarine. Stir until both are melted.
Season short ribs with salt and pepper. Bake at 350° until nicely browned, about 30 minutes. Pour off any accumulated fat in pan. Cool ribs. Set aside.
Mix all together; spread on tortillas. Roll up. Cut into 1-inch pieces and serve. May also be heated until cheese melts.
Mix all ingredients together in a large crock-pot (recipe may be cut in half for smaller crock-pot). Do not drain tomatoes or vegetables. Stir. Heat as follows: 6 hours on low and then 3 hours on high. The longer it simmers the better. This soup is great served with corn muffins or crackers.
Cook sweet pato pumpkin; drain off all water. Mash real good. Mix all together; put in pie crust. Bake at 350° until done. Do not overcook.
Brown ground beef, drain and put back in skillet. Add brown gravy mix and water. Cook together for about 10 minutes, moist but not too soupy. Make up 4 servings instant mashed potatoes per instructions (I use Idaho). Put ground beef mixture in small casserole dish. Layer mashed potatoes. Add grated cheese to top. Sprinkle with pepper. Bake at 350° for 30 minutes or until brown.
Mix first 8 ingredients. Dough will be stiff. Pat in 9 x 13-inch greased pan. Spread apples on dough.
Beat all together and pour in chocolate graham cracker pie shell. Drizzle hard shell chocolate syrup over pie.
Melt butter in saucepan. Add flour and seasoning and stir smooth. Slowly add the hot milk, stirring constantly. When it thickens, melt the grated cheese in the sauce. Into a buttered casserole, put layers of sliced potatoes, onion and cheese sauce, repeating until all ingredients are used. Sprinkle parsley flakes on top. Bake 1 hour at 350°.
Brown beef and season with salt and pepper. Prepare the lasagna noodles. Mix together the corn, soup and cream cheese. Add the ground beef. Layer the noodles and meat mixture in a baking dish. Top with the Mozzarella cheese; bake at 350° until bubbly.
Cream shortening and sugar together; add egg and mix well. Sift dry ingredients together; sprinkle over crushed Butterfinger bars and combine with wet ingredients. Drop by teaspoonfuls onto greased cookie sheets. Bake at 375° for 10 minutes for chewy cookies; 11 1/2 to 12 minutes for crunchy cookies. May double or triple recipe.
Drain pineapple and mixed fruit, saving liquid. Drain oranges. Slice bananas and toss with lemon juice to prevent turning brown. Mix pudding, using fruit juices instead of milk. Add Tang. Combine fruits and pudding mixture.
Mix all ingredients together. Shape in balls the size of a walnut. Place in flat pan, only one layer per pan.
Grease 9 x 13 x 2-inch pan. Pour rice evenly over bottom of pan. Blend mushroom soup and water and pour over chicken. Sprinkle on dry soup mix. Cover tightly. Bake at 325° for 2 hours.
Cream the butter and sugar. Add eggs and vanilla. Mix flour, baking powder and salt. Add them to the creamed mixture with milk. Bake at 350° for 1 hour and 10 minutes in greased and floured tube pan. Add 1/2 cup nuts last (flour them), if desired.
Mix yeast, sugar and warm water; put in dark for 5 minutes. Mix 2 cups boiling water, butter, sugar, 1 tablespoon salt, 2 well beaten eggs and flour. Add this mixture and yeast mixture together. Refrigerate overnight. Cover with towel.
Wash peppers. Cut lengthwise into quarters (I leave hot peppers whole). Place peppers in large glass or ceramic bowl (I use large crock). In large kettle, combine cooking, canning, and pickling salt and 5 cups water. Heat until salt dissolves. Cool salt water, then pour over peppers. Let stand overnight or for 12 to 14 hours. Drain. (I usually leave in salt water 8 hours.) Pack into hot sterilized pint jars. In 3 quart saucepan, combine sugar, vinegar, 1 cup water and garlic. Simmer for 10 minutes. Pour over peppers in jars, filling to 1/4-inch from top. Remove air bubbles. Wipe rims of jars. Heat flat metal lids (one at a time) for 30 seconds in boiling water. Remove and place on jars. Screw on rings.
Mix all ingredients and shape into 4 long rolls. Wrap in Saran Wrap and refrigerate 24 hours. Remove Saran Wrap and lay on a rack in pan. Bake 1 hour at 300°. Turn sausage rolls once during baking. Wrap in foil. Refrigerate or freeze.
Dice all meat in small pieces. In large skillet, braise pork and steak, then add spam and onion. Cook about 3 minutes over medium heat. Add already scrambled eggs. In separate boiler, cook 1 cup of rice (I use water maid). Let stand after cooking for 20-25 minutes. Add rice to mixture in skillet, mix in soy sauce and stir real good.
Mix all ingredients in a 1 1/2-quart container that you can freeze. Before serving, stir up the frozen mixture into a slush. Scoop into a glass and serve with a slice of lime.
Beat eggs; add sugar, syrup, butter, flour, salt and pecans. Pour into pie shell that has been baked for a few minutes (long enough to dry out). Then bake at 350° for about an hour or until middle is firm.
Cook celery in small amount of water, approximately 5 minutes. (The celery should still be crunchy.) Drain and combine with chestnuts, soup and seasonings. Grease a two quart casserole. Place first mixture into casserole and top with combined breadcrumbs, almonds and butter. Bake at 350° about 35 minutes.
Combine gelatin with water; stir until dissolved. Fold in strawberries with juice, drained pineapple, bananas and nuts. Spoon half of mixture into baking dish or mold. Refrigerate until firm. Spread sour cream over set mixture. Spoon rest of mixture on top. Chill until set.
Spray cast-iron skillet with Pam. Add sliced potatoes. Cover and cook over low heat until slightly browned. Turn. Add 1/4 cup cold water. Keep adding water and turning as needed to prevent sticking. Cook until done.
Mix and boil first eight ingredients. Boil slowly for 5 minutes. Add flour, soda, salt and walnuts. Bake in slow oven (300°) for at least 1 1/4 hours.
Clean and dice potatoes. Pour enough olive oil to coat. Use seasoning to taste. Mix together. Bake on cookie sheet sprayed with Pam at 400° for about 40 minutes or until golden brown.
In 4 quart saucepan, combine all ingredients except macaroni. Cook over high heat, stirring occasionally until mixture comes to a full boil (10 to 15 minutes). Reduce heat to medium, add macaroni. Cover. Cook, stirring occasionally until macaroni is tender (12 to 15 minutes).
Brown beef and onion in skillet until beef is done. Drain. Stir in soup, thyme and salt. Cook a few more minutes. Mix potatoes according to package directions or mash your own. Pour beef mixture into small casserole dish. Spread potatoes on top. Bake at 425° for about 25 minutes or until potatoes are brown.
Cut broccoli in 2-inch pieces. In 10-inch skillet over high heat, heat butter, soy sauce and water to boiling. Stir in broccoli. Reduce heat to low, cover and cook approximately 7 minutes or until tender-crisp. Sprinkle with sesame seed.
Preheat oven to 350°. Grease 9 x 13-inch baking pan. Saute onions, garlic and mushrooms in butter in 10-inch skillet over medium heat until onions are translucent. Stir in chicken, tomato puree, wine, parsley, oregano, basil, salt and pepper. Bring to a boil and cover. Cook 2 minutes more.
Brown beef and drain. Return to heat, add next six ingredients and cook for 1 minute. Stir into beans and bake on 350 degrees for 45 minutes.
Mix cake mix, margarine and 1 egg with mixer. Pat dough into an ungreased 9 x 13-inch pan. Mix cream cheese, 2 eggs, powdered sugar and lemon extract. Pour over dough. Bake at 325° for 45 minutes. Cut in squares when completely cool.
Thaw hash browns. Melt margarine and combine all ingredients. Place in large (9 x 13) baking dish and bake 30 to 40 minutes at 350° until brown on top.
A. Add 1 cup milk to 5 tablespoons flour in a kettle and cook until thick, stirring. Cool in refrigerator.