HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Stir in orange juice. Refrigerate until slightly set, then stir in apple and banana. Chill until firmly set.
Place chicken in baking dish and pour both soup and broth over. Mix flour, butter and milk. Pour over chicken. Bake at 325° for 1 to 1 1/2 hours.
Cut chicken into serving size pieces. Place in single layer in 9 x 13-inch pan which has been sprayed with Pam. In a medium bowl, combine cranberries, Catalina dressing and soup mix. Pour over chicken. Bake at 350° for 1 hour or until chicken is tender.
Bake for 1 hour at 325° in a 9-inch pie plate.
Let mom and dad help you. Take out the stuff you need. Put all the stuff on the crust. Put it in the oven, and put it on something low. Let it set awhile. Take it out of the oven and eat it. Put the dishes in the sink.
Place chicken breasts, meaty side down, on sheet of tinfoil. Place pat of margarine on each. Combine lemon juice, soy sauce and Worcestershire sauce and pour soy sauce mixture over. Wrap tightly. Place in baking dish and bake at 350° for approximately 1 hour or until tender. If using more chicken, wrap in twos. This freezes well in the same foil it was baked in.
Mix and bake at 350° for 20 to 25 minutes in greased jelly roll pan.
Mix Cool Whip, strawberries and Eagle Brand milk well. Pour into graham cracker crust and refrigerate at least one hour before serving.
Combine first 5 ingredients. Make 3 holes. In first hole put melted shortening, second hole the vanilla and in the third hole put vinegar. Pour cold water over all. Mix well and bake in moderate oven. Do not use white vinegar.
Thaw spinach and drain until completely dry. Combine with remaining ingredients except bread and mix well. Cut out center of bread, leaving a "bowl". Spoon dip into bread. Cut remaining bread into chunks. Arrange on a tray with party toothpicks and use to dip. May also be used with chips and veggie sticks.
Shell and devein shrimp. Soak shrimp in sauce for 1 to 2 hours. Flour and deep fry in oil.
Mix flour, milk, eggs and salt together. Preheat oven to 425°. Melt butter in a 9 x 13-inch pan in oven while it is preheating. Pour all ingredients into the melted butter pan and bake for 25 minutes. Serve with your favorite syrup or jams.
Mix all ingredients, except rhubarb and pie shell. Pour into pie shell. Place rhubarb on top. Bake at 400° for 30 minutes, then reduce heat to 350° and bake for 30 minutes longer.
Stew beef until tender. Add raw vegetables and cook until tender. Add all remaining ingredients. Simmer on low heat for 30 minutes to one hour. You may substitute left over roast for stew meat if desired. You may also add any other left over vegetables you desire.
Boil eggs for at least 30 minutes on medium heat. Peel eggs after cooling, then cut in halves. Place on platter or dish the egg whites. Place yolks in bowl and mash, then add your ingredients. Mix well, then spoon into egg whites and serve.
Brown hamburger and onions and drain well. Add sauce and mushrooms to meat and simmer well. Layer two times in buttered crock-pot the cooked noodles, meat sauce, cheese and pepperoni. Cook in crock-pot on low and serve when cheese is melted or you may cook on high for approximately 30 minutes in 9 x 13-inch pan and bake in oven until cheese is melted.
Stir together sugar, butter and milk in a heavy saucepan (5-quart). Bring to a boil. Stir constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients until well blended. Pour on a greased pan.
Combine salt, pepper and flour; roll steak in mixture. Brown in butter. Meanwhile, heat soup and water in saucepan. Remove steak to baking dish. Reserve excess butter and steak drippings in pan. Pour mushroom soup in frying pan with drippings and stir. Pour this over steak and cover. Bake at 325° for 45 minutes to 1 hour. Remove cover and bake 15 minutes more.
Beat egg whites and cream of tartar in large bowl until foamy. Gradually add sugar and beat until stiff. Add chocolate chips and nuts. Drop by teaspoonful onto large brown paper bags placed on cookie sheets. (Do not grease bag.) Cook for 1 hour at 275°. Turn off oven and don't open door until cool. Works best if let sit in oven overnight.
Preheat oven to 350°. Remove stems from mushrooms; finely chop stems. In a skillet, saute stems and onion in 4 tablespoons butter until tender. Add all other ingredients except remaining butter and mix well. Spoon mixture into mushroom caps. Place stuffed mushrooms on an ungreased baking sheet. Melt remaining 3 tablespoons butter and drizzle over mushrooms. Bake for 5 minutes or until hot. Enjoy!!
Brown beef in oil. Add onions and cook until transparent. Add the next 6 ingredients and mix well. Cover and bake 1/2 hour at 350° (9 x 13-inch baking pan). Remove cover. Spread with 1 large can Chinese noodles and 1 can sliced cashew nuts. Bake 10 minutes, uncovered. Mixture freezes well before baking. I add some grated ginger root.
Preheat oven to 350°. Melt margarine in oblong dish. Heat sugar and water until sugar melts. Cut shortening into flour and salt mixture. Roll into ball as you sprinkle milk over dough. Roll into oblong shape about 1/4-inch thick. Spread apples over dough and sprinkle with cinnamon. Roll up like jelly roll and seal edges by dipping fingers in water and pinching together. Slice with sharp knife about 1/2-inch thick slices. Place cut side up in dish in the melted butter. Pour sugar and water mixture over this (be sure to use it all). Bake 55 to 60 minutes. Serve warm or with ice cream. Good!
Mix and let stand overnight. Cook until thickened. Cook approximately 2 hours constantly. Can and seal.
Put all ingredients into blender container. Press button 6 for 10 seconds. Yield: 1 1/4 cup.
Mix all ingredients. Cover and bake at 325° until hot. May be heated in microwave.
Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown in a 350° oven.
Combine corn meal, flour, baking powder, 1 teaspoon of salt and 1 1/2 teaspoons of sugar, if desired. Add milk and oil with eggs to dry mixture. Mix thoroughly and pour into heavily-greased baking pan. Bake at 425° until golden brown. Cool and crumble. Combine with remaining ingredients and bake at 300° for 1 hour.
Combine sugar, oleo and milk in large, heavy saucepan. Bring to full, rolling boil, stirring constantly. Add peanut butter until melted. Continue boiling over medium heat for 4 minutes. Take off heat; stir in Marshmallow Creme and vanilla. Beat until well blended. Pour into greased 9 x 13-inch pan. Yields 3 pounds.
Saute sausage in large heavy skillet over medium heat until browned. Drain on paper towels. Add onion and bell pepper to skillet and saute 2 to 3 minutes. Add cabbage and cook, stirring often, 8 minutes. Add sausage, chicken broth and remaining ingredients. Reduce heat to medium-low. Cook 10 minutes or until cabbage is tender. Serve immediately. Makes 4 servings.
Brown cabbage in fat. Mix together remaining ingredients; add to cabbage. Place 8 wieners on top of cabbage. Cover pan; heat for 20 to 30 minutes on low, until wieners are hot.
Remove macaroni from heat. Wash in cold water. Beat together the evaporated milk, eggs, butter, sugar and salt. Pour mixture over macaroni. Place in an ovenproof casserole container. Top with grated cheese. Bake at 350° until cheese melts and top is golden brown. Um um good!
Line a baking pan with graham crackers (pan needs to be at least 2 inches deep). Usually takes two 9 x 13 x 2-inch pans. Sprinkle chopped nuts on each graham cracker. Boil butter and brown sugar for 2 minutes, then spoon over crackers. Cook at 350° for 10 minutes. Let sit for a few minutes, then remove from pans and spread on wax paper.
Combine sugar, vinegar, oil, salt and black pepper. Pour over remaining ingredients and let set overnight.
Roll 8 beans in 1/2 slice of bacon; secure with toothpick. There will be enough bundles to fill an 11 x 13-inch casserole dish. Melt butter; stir in sugar and spices. Pour over bundles. Bake at 350°, covered, for 45 minutes. Remove foil and bake 15 minutes more.
Cut spareribs in serving pieces. Brown slowly in skillet. Put in baking dish or pan. Pour fat from skillet. Melt butter in skillet. Add onion. Cook until brown. Add next 9 ingredients. Simmer 20 minutes. Set oven to 350°. Pour sauce over ribs. Bake, covered, 1 1/2 hours. Makes 4 to 6 servings.
*May substitute fresh mushrooms and onions sauteed in butter and 1 small can chicken for soup and cream of mushroom soup.
Melt butter in 8 x 8-inch pan. Mix all other ingredients. Take can of fruit and pour off half of the juice, then pour fruit over batter and bake. Bake at 325° until golden.
Cream butter and sugar. Beat in eggs, one at a time. Mix together cocoa, coffee, red food coloring and vanilla. Stir into mixture. Add soda to buttermilk. Add flour and buttermilk to mixture alternately. Bake in two 9-inch layer pans at 350° for 45 to 50 minutes. Ice with your favorite frosting. You can use a 9 x 12-inch sheet cake pan.
Crust: Mix flour, butter, nuts and 1/4 cup Oreo cookies together. Pat into flat crust in a 13 x 9-inch glass dish. Bake at 350° for 15 minutes. Set aside to cool.
Cut corn off the cob. Beat eggs until light and fluffy. Add milk, sugar and salt. Stir in corn and melted butter. Pour into buttered 1 1/2-quart casserole and bake at 375° until set and brown. (I use 2 cans of corn, drained, if I don't have fresh corn.)
Mix Coke and juice from cherries and bring to boil. Add jello and let cool. Mix cherries, pineapple and nuts. Add to cooled jello. Refrigerate overnight.
Beat eggs. Add sugar and syrup, then salt and vanilla. Place the pecans in the bottom of unbaked pie crust. Add the filling. Bake slowly in a moderate oven (350°) for 50 to 60 minutes. The nuts will rise to the top of the pie filling and form a crusted layer.
Mix all ingredients and bake for 5 to 6 hours at 300°. Serve with biscuits or rolls.
Place meat in bottom of casserole. Cover with celery, carrots and potatoes. Sprinkle tapioca, salt, pepper and sugar on top. Add sliced onion and pour V-8 juice and wine over all. Cover and bake at 250° for 5 to 6 hours.
Defrost broccoli; cook and drain. Add can of soup and mix. Add mayonnaise and broken cheese slices. Mix up good. Pour into pan; top with shredded American cheese and bread crumbs. Bake at 350° for 45 minutes until bubbling and brown on top. Let settle 15 minutes before serving.
Mix sour cream, soup, butter, scallions and 1 cup cheese in a lightly greased deep 3-quart casserole. Gently stir in potatoes, salt and pepper. Top with remaining 1/2 cup cheese and the bread crumbs. Bake in preheated 350° oven for 30 minutes (longer if refrigerated). Makes 10 servings.
Cream the confectioners sugar, oleo or butter, milk and vanilla. Add nuts. Roll into balls the size of a walnut. (Use powdered sugar to drop hands into as you roll the balls.) Melt the chocolate and paraffin over low heat. Dip balls into this mixture, one piece at a time, holding each with a toothpick. Drop on wax paper.
Fry bacon; saute onion in bacon fat. Drain green beans; put in casserole. Toss in crumbled bacon, sauteed onion, salt, pepper and grated Parmesan cheese with tomato wedges. Bake at 350° for 20 minutes.
Blanch asparagus for 2 minutes. Cool and put into hot pint jars. Add 1 teaspoon dill, 1/8 teaspoon black pepper (you can add a little red if desired) and 1/2 clove garlic to each jar. Heat the water, vinegar, sugar and salt; cover with asparagus. Seal and process for 10 minutes.
In a large pot, put about 6 ounces of olive oil. Chop celery and garlic and add to olive oil. Cook until clear. Add artichoke hearts, saving a little of the liquid from the artichoke can. Add bread crumbs a little at a time until fairly stiff. Add the extra olive oil and water if needed. Put 1 cup cheese in mixture and slowly cook on a low fire for 1/2 hour. Salt and pepper to taste (be careful with the salt as the cheese is salty also). Place dressing in casserole dish and cover with the rest of the cheese. Slice lemon on top of dressing. Bake for about 1/2 hour on a low setting.
Dissolve gelatin in boiling water. Add cold water. Chill until thick as egg whites. Add rest of ingredients and mix well. Chill overnight.
Mix all ingredients except Jell-O. Cook all ingredients, except Jell-O until it is thick. Set off heat, then add Jell-O. Cool, then brown	pie shell. Cool, then add fresh cleaned strawberries in baked pie shell. Cover with pie filling. Let cool in refrigerator for 2 hours. Top with Cool Whip and serve.
Mix all ingredients. Set in fridge for 2 hours. Make small balls; fry in butter.
Mix all ingredients, adding salt and pepper to taste. Refrigerate, covered, overnight before serving.
Combine ingredients; drop by tablespoons onto a greased baking sheet. Bake at 450° for 10 to 12 minutes.
Mix together the first 5 ingredients and bring to a boil; cool. Drain vegetables and mix. Pour the cooled mixture over the vegetables and allow to marinate overnight. Will keep for a long time. The longer it marinates, the better it tastes.
Layer pieces of chicken, onion and Doritos chips in dish. Heat all liquid ingredients together in a saucepan. Sprinkle cheese over layered ingredients. Pour liquid ingredients over this and bake for 30 minutes at 350°. This will serve at least 4 people.
Wrap breasts with bacon. Cover bottom of greased 8 x 12 x 2-inch pan with chipped beef. Arrange breasts over beef. Combine soup and sour cream; pour over chicken. Bake at 300° for 3 hours, uncovered.
Combine peppers and garlic in a shiny pan; toss with rosemary, salt, pepper and 1 tablespoon oil. Spread in a single layer. Place chicken in pan with vegetables. Bake at 400° for 40 minutes. Stir occasionally or until vegetables and chicken are done. Transfer red pepper and garlic to a bowl. Let chicken stand until cool enough to handle. Cut chicken into 1/2-inch strips. Combine spinach, onion, roasted pepper, roasted garlic and chicken in a large bowl. Combine soy sauce, vinegar and remaining 3 tablespoons oil in a jar. Cover and shake. Drizzle over salad and toss gently. Serve immediately. Makes 4 servings.
Soften margarine in microwave for about 30 seconds at power level 5. Cream margarine, sugar, vanilla and eggs in large bowl. Stir in flour and blend in chips. Spread into greased 9 x 13 x 2 inch pan and bake at 375° for 20-25 minutes. Cool and cut into squares to serve.
Cream the sugar, oil and eggs until well blended. Stir in flour, cinnamon, soda and salt. Fold in grated carrots and nuts. Pour into lightly greased and lightly floured 9 x 13-inch pan. Bake in a 350° oven until tests done with a toothpick for 25 to 30 minutes. Frost while warm with Brown Butter Frosting.
Combine oranges, jello (powder), whipped topping, and cottage cheese. Mix gently. Chill for 2 hours before serving. Serve chilled.
Wash roast; season with salt, pepper and garlic salt. Place in crock-pot with 1/2 cup of water. Place sliced onion on top and cook overnight on low setting. Next morning, discard onion. Remove roast and wash pot. Pull meat apart; discard bone and fat. Put shredded meat back into crock-pot; add barbecue sauce and minced onion. Cook for 3 or 4 hours. Serves 8.
Mix. Put on both sides fish. Bake at 350° about 30 minutes or until fish are golden brown.
Heat syrup just until hot. Add sugar. To this, add egg whites, beaten stiff and pinch of salt. Beat all together until fluffy. Add vanilla.
Mix all together and shape into patties or croquette shape. Pan-fry or bake in oven.
Melt butter and saute onion, garlic and cheese. Melt. Defrost spinach and add. Cook until melted and heated well. Cut bread into and spread evenly on loaves. Bake in oven until brown.
Cut squash; boil 3 minutes. Drain. Chop onion and celery. Cook in margarine until soft. Mix soup, Miracle Whip, sour cream, milk, mushrooms and beaten eggs with cornbread stuffing mix and then add squash. Put in casserole dish. Top with cheese. Bake 50 to 55 minutes in a 350° oven. This may be frozen.
Mix until smooth cream cheese, evaporated milk, lemon juice, garlic salt and Worcestershire sauce. Mix with cooked noodles. In 10-inch skillet, cook onions, peppers, butter, tomato sauce and ketchup. Cook over medium heat 8 minutes until mixture thickens. Spread over noodles. Bake in 375° oven 10 minutes until hot. Garnish with little meatballs.
Cream the sugar and butter. Mix remaining ingredients. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for 30 minutes.
Peel and chunk all vegetables. Put all ingredients (except beans) in a Dutch oven or big covered roasting pan. Bake at 300° for 5 hours. About 1/2 hour before serving, add the beans. No peeking before then.
Saute chilies and season; cook 10 minutes. Add sour cream. Top with cheese and bake until bubbly.
Cook first 3 ingredients until thick. Add strawberry Jell-O. Pour over fresh strawberries in a cooked pie crust. Top with whipped cream.
Combine undiluted soup, 1/2 cup cheese, sour cream, pepper and half of French-fried onion rings. Mix in thawed and drained vegetables in a casserole bowl. Bake, covered, at 350° for 30 minutes (longer if still cold). Then add remaining onions and cheese and bake, uncovered, 5 minutes more.
Dump tomatoes (juice included) in top of double boiler. Add cubed cheese and heat until melted stirring constantly. Brown sausage and drain; add to hot cheese. Add mushrooms. Can be kept hot or warm on a hot plate or chafing dish. Serve with chips.
Combine water, sugar, syrup and cornstarch. Cook until thickened and clear. Add Jell-O and red food coloring. Let cool. Spread small amount in pie crust. Fill with strawberries and pour the rest of the filling over the strawberries. When cool, top with Cool Whip and refrigerate.
Preheat oven to 350°. Mix grated potatoes and chopped onion in bowl. Stir in egg whites and mix well. Add bread crumbs and pepper and mix together. Heat oil in a large nonstick skillet over medium heat. Add 1/4 cup of mixture into skillet and flatten into a round rectangle. Lightly brown pancakes on each side (if they are not cooked enough on the first side before turning they will fall apart). Transfer to a baking sheet which has been sprayed with vegetable spray. Bake pancakes stacked on each other for about 15 minutes. Turn once and bake another 10 minutes. If you prefer potato cakes crispier, use enough baking sheets to have a single layer of potato cakes. Reduce baking time to 8 to 10 minutes on each side. Makes 12 (2 pancake) servings.
Use large cucumbers; peel, remove seeds and cut into long strips. Mix water and lime. Soak cucumber strips in mixture for 24 hours in refrigerator. Wash several times; soak in ice water for about 2 hours. Drain well. Cook vinegar, sugar, salt and spices for 20 minutes. Pour over cucumbers strips; let soak overnight. Cook for 30 minutes; pack in jars. A little red, green or yellow food coloring may be added.
Separate leaves of cabbage by steaming in a large pot with water covering half the cabbage. Brown onion and garlic. Mix hamburger, sausage, salt, pepper and rice until well blended. Add browned mixture and mix until blended. Take a few spoonfuls of meat mixture and put in cabbage leaves to wrap. Proceed until all of the meat mixture is used. Place any remaining cabbage leaves on the bottom of the pot in the water where the cabbage was steamed. Put cabbage rolls in layers on top of leaves. Pour tomatoes or soup on top. Heat until boiling. Reduce heat and simmer on low for 1 to 1 1/2 hours.
Drain juice off of pickles; rinse and slice. Mix water, seeds, vinegar, sugar and cinnamon stick. Pour over pickles and let stand about a week, stirring every day.
Mix all ingredients together. Divide into small amounts (4 to 5). Roll out on floured surface. Fill circles with favorite filling. Fry in hot oil until golden brown. Makes 4 to 5 pies.
Heat oil in a small skillet over low heat. Add garlic; cook until golden, turning cloves over as they color, 6 minutes. Add basil; cook 10 seconds. Transfer to food processor; add pepper. Whirl until creamy. Meanwhile, cook fettuccine in a large pot of boiling water, according to package directions. Drain. Add to bowl with yogurt sauce. Toss to mix.
Mix Eagle Brand milk with lemon juice. Fold in Cool Whip. Last, add the drained strawberries. Break the cake into chunks after removing all the brown part. Pour mixture over the cake and put into a large Pyrex casserole. (No need to line the casserole.)
Sprinkle corn meal gradually into boiling salted water, stirring constantly, until mixture boils. Reduce heat and cook for 5 minutes, stirring once or twice.
Preheat oven to 350°. Cream butter and sugar together. Add egg yolks and buttermilk. Fold in sifted flour, baking powder, soda and spices. Mix well. Add jam, raisins, coconut and pecans. Whip egg whites until firm; fold into batter. Divide batter equally into 3 (9-inch) layer pans that have been greased and lightly floured. Bake at 350° for 40 minutes or until well done. Spread between layers and top with your favorite caramel frosting.
Dissolve cornstarch in 1/4 cup juice. Combine with juice in small saucepan. Cook over medium heat until thick. Stir in apples and coat well. Put in pie crust. Sprinkle with spice and top with remaining crust. Bake at 375° for 60 minutes.
Cream first 4 ingredients, then add all other ingredients. Pour into 9 inch x 13 inch greased and floured pan. Bake at 350° for 15-20 minutes.
Scrub potatoes well; peel if desired. Slice in 1/4-inch rounds. Spray a baking sheet with butter flavored vegetable spray. Place potatoes on sheet in single layers and spray with vegetable spray; sprinkle with salt, seasoned salt or chili powder. Bake for 15 to 20 minutes at 325° or until golden brown.
Blend together cream cheese and cottage cheese. Spread on platter. Top with green pepper, minced onion and tomatoes. Sprinkle on taco seasoning. Top with Cheddar cheese and taco cheese. Finish with black olives. Sprinkle on more taco seasoning.
Pour off almost 3/4 cup juice; add vinegar. Mix with sugar, flour and salt and cook over medium heat until thickened. Pour beets into mixture until hot through.
Cream the butter and sugar. Add beaten eggs and jam. Sift soda, flour and spices together. Add dry ingredients alternately with buttermilk to creamed mixture. Add pecans and raisins. Pour in angel food cake pan which has been buttered and floured. Bake at 350° for 1 hour.
Cook milk and cornstarch until thick and set aside. Mix well, oleo, Crisco, sugar and vanilla. Add, while mixing, cornstarch mixture, 1 tablespoon at a time. Beat well between spoonfuls. Frost cake. Chill to set in fridge.
In a bowl, mix all ingredients except chocolate chips. Press into a 10 x 15-inch cookie sheet. In a pan, melt chips and spread on top. Refrigerate.
Sift flour, sugar and soda together. Cut in Crisco. Add yeast and buttermilk. Knead well. Roll out dough and cut out biscuits. Bake at 450° until brown.
Flour roast on all sides. Put oil in skillet which has been reheated. Brown roast on all sides. Remove and put in roasting pan. Add water and onion soup mix. Cover and bake at 350° for 1 1/2 to 2 hours.
Brown hamburger meat; drain. Cook spaghetti; drain. Mix all ingredients except cheese. Put grated cheese on spaghetti at each serving melted in microwave.
Mix taco seasoning in refried beans. Layer ingredients on a large platter in the order listed. Sprinkle with cheese. Garnish with greens or nasturtiums. Dip with chips.
Boil chicken about 1/2 hour. Slice chicken into bite size pieces. Layer greased baking dish with cooked broccoli. Cover with chicken. Combine soup, mayonnaise, curry and lemon juice. Cover chicken with this mixture. Sprinkle Cheddar cheese on top. Combine bread crumbs and butter. Sprinkle over all. Bake 45 minutes at 350°. Recipe may be doubled.
In saucepan, combine brown sugar, flour and salt. Add boiling water and cook until thick. Add butter, cream and vanilla, stirring until melts. Serve over Woodford pudding, bread pudding, etc.