HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the Jell-O and sugar in 4 cups boiling water. Add the remaining 3 cups water, the lemon, pineapple and orange juice. Mix well. Place in container and freeze well.
In large bowl, combine flour, bran, sugar, raisins, baking soda and salt. Set aside. In small mixer bowl, combine eggs, evaporated milk, water and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into 36 paper-lined muffin cups, filling 2/3 full. Place in freezer. When frozen, place in plastic bag and seal. When ready to use, bake in preheated 400° oven for 25 to 30 minutes.
Mix chicken, soup, water and sour cream in casserole dish. Crush crackers and spread on top of mixture. Melt margarine and pour over crackers. Bake at 350° for 40 minutes.
Saute onions and bell pepper together in 1/2 stick of oleo. Take the other 1/2 stick oleo and melt in skillet. Crush Ritz crackers, put into melted oleo and stir well until oleo is on the crackers. Mix squash, onions and bell pepper together. Mix eggs and mayonnaise together, salt, black pepper with mushroom soup and add to squash mixture. Bake in long baking dish with crackers sprinkled on top. You can also put grated cheese on top, too.
Mix all ingredients, except chocolate chips and paraffin, and refrigerate. Melt paraffin and add the chocolate chips. Make balls out of refrigerated mix; stick a toothpick in them and dip in chocolate.
In a large bowl mix flour, sugar, soda, salt and cinnamon. Add remaining ingredients one at a time. Mix well with spoon. Do not beat. Bake in a greased and floured tube or loaf pan for 1 hour at 350°. Start in a cold oven.
Cut spareribs into serving pieces. Place in skillet with water to cover and bring to boil. Cover skillet and simmer 1 hour. Pour off water.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar and 1/2 cup water. Cook until clear. Cool to room temperature. Beat egg whites, which are at room temperature, with salt. When foamy add the cornstarch mixture, a small amount at a time. Add remaining 2 tablespoons sugar and continue to beat until it looks like 7-minute icing. Cover cream filling, making sure all edges are sealed. Bake 30 minutes at 325°.
Cook ground meat until brown. Drain fat. Stir in sour cream and flour. Add seasonings. Place a thin layer of spaghetti sauce in a 9 x 9-inch pan. Spoon 1/3 cup meat mixture into each tortilla. Roll tortilla. Place tortilla, seam down, in pan. Pour rest of sauce over tortillas. Cover with foil. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cream Crisco and sugar together. Add eggs, 1 at a time. Add flour and milk alternately. Add vanilla and cook about 1 1/2 hours.
Cream sugar and oil. To this, add eggs and beat well. Sift dry ingredients. Add vinegar and food coloring to sugar mixture and mix well. Add flour alternately with buttermilk. Three or four layers may be made.
Combine all ingredients except biscuits in casserole dish. Bake 45 to 50 minutes at 400° until mixture is bubbly. Quarter biscuits and place on top of casserole. Bake 15 more minutes, or until biscuits are brown.
Bring to a boil. Simmer 30 more minutes (low heat). Beat 2 whole eggs with 1 teaspoon vanilla. Fold eggs in rice. Mix quickly.
Carefully cut the Stella D'Oro rounds in halves and set aside. Cream together the cream cheese and container of Cool Whip. Add the pineapple (drain all but a small amount of juice from pineapple). Spoon mixture onto 1/2 of Stella rounds and top with the remainding 1/2 of Stella rounds. Best if refrigerated overnight.
Cut the opossum into serving size pieces. Salt and pepper. Place on a rack in a roasting pan. Add the wine and garlic; roast for about 2 1/2 hours at 325°. Add the sauerkraut and the remaining ingredients. Bring to a boil. Turn the heat down, cover and simmer for about an hour. Serve with boiled potatoes.
Slice potatoes. Lay in bottom of 13 x 9 x 2-inch pan. Lay pork chops on top. Layer until pan is fairly full. Mix together milk and both cream soups. Add onion, black pepper, garlic powder, salt, cracker crumbs and cheese to taste. Pour on top of potatoes and chops (layer liquid with the layers of potatoes and chops). Bake at 350° for 2 hours or until done.
Bring to a boil and simmer a few minutes. Remove cake from oven and pour mixture over top of the hot cake.
Boil corncobs and water for 30 minutes. Take 3 cups of juice and pectin and then sugar. Boil 1 minute.
Mix oleo, egg and next 5 ingredients. Mix well. Add flour and coconut. Mix thoroughly and drop by spoonfuls onto a greased cookie sheet. Bake at 350° for 18 to 19 minutes. Three cookies equals 1 bread exchange.
Cut tops of 4 baked potatoes off lengthwise and scoop out potato, leaving a thin shell. Mash potato with sour cream, onion salt and chives. Fill skins with potato mixture. Bake 15 minutes at 400°.
In a medium saucepan, mix together the corn, green bell pepper, onions, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes. Transfer the mixture to sterile jars and refrigerate until serving. Makes 32 servings.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Dump pineapple (with syrup) into pan. Spread evenly. Dump in pie filling and spread evenly over pineapple. Dump dry cake mix onto cherry mixture. Spread evenly. Sprinkle nuts over cake mix and dot with pieces of butter. Bake at 350° for about 50 minutes. Serve warm or cold. Goes well with ice cream.
Mix ingredients together. Alternate sliced apples and mixture in pie crust until apples are heaped in center. Dot with butter and top with crust. Slit crust to let steam escape. Bake at 350° for about 1 1/2 hours.
Boil raisins in 1 cup water for 5 minutes. Cool. Cream Crisco and sugar. Add eggs, vanilla, cooled raisins and nuts. Add dry ingredients. Drop on ungreased cookie sheet. Bake at 400° until brown.
Crush graham crackers and mix well with melted butter and sugar; press mixture into a 9 x 13-inch pan. Cook chocolate pudding as directed. When pudding comes to a full boil, add 2 candy bars to mixture. Stir until melted; pour into pan. Cool. When completely cooled, put Cool Whip on top of pudding mixture. Put grated candy bar on top.
Blend dry ingredients in a large bowl. Grate rind from orange and add to flour mixture. In separate bowl, squeeze juice from orange and add shortening. Add buttermilk to make 3/4 cup of liquid. Beat egg and add to liquid. Pour over flour. Add cranberries and nuts and stir until blended. Bake at 325° for 1 hour. Let stand 15 minutes and remove from pan.
Mix dry ingredients. Add oil. Beat well. Add eggs, one at a time alternating with buttermilk. Add fig preserves, vanilla and pecans. Bake at 350° for 1 hour in well-greased and floured tube pan.
Combine dry ingredients. Combine wet ingredients. Fold quickly wet and dry ingredients just until flour is moistened. Gently mix in blueberries. Spoon into greased muffin tins. Bake at 400° for about 20 minutes. Makes 1 dozen large muffins.
Combine all ingredients. Form into a 1 pound loaf pan. Bake in 325° oven for approximately 45 minutes. Serves 4 to 6.
Mix refried beans and jalapeno bean dip together in bottom of large bowl. Sprinkle onions. Sprinkle avocados with lemon juice and mash. Spread over previous ingredients. Mix sour cream, mayonnaise and taco seasoning. Spread over previous ingredients. Sprinkle Monterey jack cheese and Cheddar cheese over. Top with shredded lettuce. Serve with favorite chips.
Cream the butter and sugar in large mixer bowl until light. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine flour, pumpkin pie spice, baking powder, baking soda, salt and pecans in a small bowl. Add to pumpkin mixture. Mix just until blended. Spoon into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake in preheated 350° oven for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Remove from pans. Cool on wire racks.
Mix flour and brown sugar. Cut in butter. Sprinkle on top of canned apple pie mix. May also be used for cobblers or bought pie filling.
Beat cream cheese, butter, sugar and vanilla until smooth. Add eggs one at a time, mixing well. Combine 2 cups flour, baking powder and salt. Gradually add flour mixture to butter mixture. Mix remaining flour with cranberries and nuts. Fold into batter; batter will be very thick. Spoon into greased 10-inch pan and bake at 350° for 65 to 70 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before removing from pan. Cool on rack. Dust powdered sugar on each slice before serving.
Cover bottom of a 2-quart baking dish with apples first, then cover with sugar and cinnamon. Mix rest of ingredients together. Pour over apples (don't mix with apples). Bake at 350° until it first starts to brown. Turn down until done. Good with milk and nutmeg in a bowl.
Chopped green chili peppers and black beans turn this chicken skillet dinner into a South of the Border fiesta! A tossed salad is a perfect accompaniment.
Mix the first 6 ingredients together and set aside. Mix the rest of ingredients together; pour over mostaccioli mixture. Refrigerate one to two hours.
Heat oven to 400°. Spread pie filling in ungreased baking pan (8 x 8	x 2-inch). Stir baking mix, brown sugar, cinnamon and nutmeg in a bowl. Beat egg thoroughly; pour into mixture in bowl and stir until crumbly. Sprinkle evenly over pie filling. Drizzle with shortening. Bake until topping is golden brown, about 20 minutes.	Serve warm with ice cream or light cream, if desired. Makes 6 servings.
Combine oats and water and let cool. Combine eggs, sugar and oil and beat well. Combine flour, soda and salt and add to the oat and sugar mixture alternately with the buttermilk.	Stir in	the All-Bran.	Store in covered container overnight. May keep dough up to 6 weeks in refrigerator. Before baking, mix again thoroughly. Spoon into greased tins. Bake at 375° for 25 to 30 minutes. Makes 5 to 6 dozen.
Bring figs to a boil. Cook down until desired. Add sugar and add jello. Bring to a boil. Put in jars.
Line jelly roll pan with waxed paper. Cook sugar and butter until candy thermometer reaches 300°, about 25 minutes. Quickly spread in pan. Put chocolate chips over top and let sit until melted. Spread chocolate evenly over the mixture.
Beat eggs and stir in buttermilk, vanilla and lemon or orange peel. Combine flour and baking powder, stir into egg mixture. Cover with a cloth and let stand for 1 hour. Heat deep fryer to 375°. Drop batter by a tablespoon just a few at a time. Drain on paper towel. Drizzle with honey and sprinkle with cinnamon. Best served while hot. Makes about 30 donuts.
Combine vegetables, soup, sour cream and pimentos in 1-quart casserole. Bake at 350°, uncovered, for 30 minutes. Add to top the grated cheese and onion rings. Bake 5 minutes more.
Place all ingredients, except noodles, into a roasting pan. Bake at 350° for 2 hours.
Note: Blend cottage cheese in blender with 1 egg, if a smoother texture is desired.
Dissolve Kool-aid in pineapple juice. Add ginger ale and 7-up. Add pineapple sherbet and ice cream last. Frozen strawberries are optional.
With blender running, drop garlic and chili through feed tube and chop finely. Add cilantro; chop finely. Add cream; blend until thick, using on/off turns. Add lime juice. Season sauce with salt and pepper. Cook pasta in large pot of boiling salted water until just tender, but still firm to bite. Add fresh peas if using and boil 2 minutes. Do not cook frozen peas. Drain pasta and return to same pot. Mix in sauce and thawed frozen peas, if using. Add salmon and chives.
Chop cabbage, pepper and onions; set aside. Heat the remaining 5 ingredients almost to a boil. Pour over cabbage and etc. Refrigerate.
Mix all ingredients; shape into patties and brown. Combine chili sauce and water; pour over burgers and bake at 300° for 1 1/2 to 2 hours. Serve on hamburger buns.
Blend together cream cheese and 1 cup of margarine. Add flour, then chill for 1 hour. Shape into 4 dozen (1-inch) balls. In small muffin tins, place ball in each and work around tin.
Cook chicken with seasoned flour. Brown in a heavy skillet in hot oil. Pour off excess oil. Combine last 4 ingredients; pour over chicken. Cover; simmer for 30 minutes. Serves 4.
Rinse beef. Pat dry. Blend all ingredients and chill. Cut and cube center out of 1 small round rye bread. Fill rye bread with dip and use cubed bread to dip. Double recipe for large one.
Combine all ingredients, except liquid and 1/2 cup noodles. Pour liquid on top. Bake at 325° for 45 minutes. Top with 1/2 cup noodles and bake 15 minutes more. May be garnished with red pimento and green pepper rings on top. Serves 12.
Combine egg yolks, frozen butter, water, lemon juice and salt in a heavy saucepan. Stir over medium heat with wire whisk until butter melts and sauce is smooth. Remove from heat before it becomes too thick. Cool completely.
Sift in dry ingredients and cut in shortening. Combine milk and egg. Beat. Add to first mixture. Mix well. Roll out on floured board. Cut out biscuits. Bake at 450° for 10 to 14 minutes. Very delicious and light.
Mix together and simmer ingredients until vegetables are tender. Add meat and simmer 1/2 hour. If sauce seems sour to taste, add white sugar as desired. Quadruple recipe for 100 people; double recipe for 50 people.
Preheat oven to 400°. Grease bottom of 12 medium muffin cups (2 3/4-inch diameter). Beat egg, stir in milk and oil. Mix in remaining ingredients just until flour is moistened. (Batter should be lumpy.) Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. For blueberry muffins, fold in 1 cup of fresh berries.
Toast bread and roll into crumbs. Cook onions until clear in small amount of butter. Combine all ingredients except mushroom soup. Form into thin patties; fry slowly in oil for 30 to 40 minutes. Place patties in 1 large or 2 medium size casseroles. Cover with slightly thinned mushroom soup and heat in a 350° oven for 20 minutes. Serves 12.
Combine undiluted concentrated orange juice with 4 cups cold water in punch bowl. Add additional water and ice cubes; stir until melted. Add ginger ale and sherbet. Garnish with orange slices and strawberries. Yield: 32 servings of 1/2 cup each.
Mix all ingredients together and pour into greased pan. Top with extra cheese. Cook 30 to 45 minutes at 375°.
In a bowl, let frozen yogurt stand, stirring occasionally until melted, about 15 minutes. Whisk in milk, rum extract and nutmeg. Cover and chill at least 30 minutes. Sprinkle with nutmeg for garnish, if desired. Makes 8 servings. Ready to serve in 45 to 50 minutes.
Blend first four ingredients well and cut in butter as for pie crust. Beat together the egg, sugar and vanilla until white and creamy. Don't underbeat. Blend flour and egg mixture until well combined. Chill four hours.
Fill 8 wiener rolls with mixture and wrap in foil. Bake for 10 minutes at 375°.
In shallow bowl, beat eggs with the cream or milk, sugar and ginger. In another bowl, combine corn flakes and coconut. Heat a griddle over medium heat. Dip each slice of bread first in egg mixture, then in coconut mixture to coat both sides. Cook on lightly oiled griddle slowly until browned on both sides. Remove to warm plates and serve immediately with bowls of pineapple, sour cream and brown sugar for topping. Makes 3 servings of 2 slices each.
Cook squash and drain. Mix all ingredients with cooked squash; reserve 1/3 of dressing mix for topping. Bake at 325° for 45 minutes or 350° for 30 minutes.
Cream shortening, add sugar, beat until light and fluffy. Add eggs, flour, baking powder, soda and salt. Add bananas. Put into well-greased loaf pan. Bake at 350° about 1 hour. One-half cup of nuts may be added. Banana bread freezes very well.
Cream first 5 ingredients and pour in baking dish. Boil last 3 ingredients 5 minutes and pour over batter. Bake 1 hour at 350°.
Boil with 1 cup water the raisins, dates and apples. Use all the water. Do not drain. Boil 3 minutes; add oleo, then cool. Add beaten egg whites, sweetener, vanilla, soda and flour. Add nuts last. Mix well. Refrigerate until chilled. Drop by spoonfuls onto a well Pam sprayed cookie sheet. Bake for 10 to 15 minutes at 350°. Refrigerate in an airtight container to store.
Line 9 x 5-inch loaf pan with foil. In medium saucepan over low heat, melt vanilla-flavored candy coating and 1/4 cup shortening, stirring constantly until smooth. Remove from heat; stir in peppermint candy. Spread in foil-lined pan. Let stand at room temperature until firm.
Soften cream cheese, add eggs, vanilla and sugar. In small cupcake paper holders, put vanilla wafer on bottom (upside down), then spoon a heaping teaspoonful of cheese mixture on top of wafer. Bake at 350° for 15 to 20 minutes. Cool. Top with cherry or blueberry pie filling. Makes at least 24 servings.
Add raw vegetables to chicken broth from cooking chicken. Cook until potatoes are tender. Add other vegetables and chicken. Add salt, pepper and sugar. Use less broth for thicker stew or more broth for thinner stew. Cook for about 30 to 45 minutes. This is better if cooked one day and eaten the next.
Mix food coloring and cocoa to form paste. Add sugar, shortening and eggs. Cream thoroughly. Sift together flour and salt. Add buttermilk and vanilla. Mix vinegar and soda. Blend into batter.
Mix all ingredients together and pour over chicken. Bake, uncovered, for 1 1/4 to 1 1/2 hours at 350°.
Crush Oreos; reserve 1 cup. Melt butter; mix with Oreos. Press into 9 x 13-inch dish. Layer softened ice cream on top of Oreo crust. Spread hot fudge sauce on ice cream. Spread Cool Whip on fudge sauce. Sprinkle reserved Oreos on top of all. Freeze.
Brown hamburger and garlic. Drain. Blend next four ingredients in bowl. Add browned hamburg.
Line a cookie sheet with foil. Sprinkle with slivered almonds. In a heavy pan combine butter, vanilla and salt. Melt over high heat. Add sugar and stir until it boils and turns golden. Pour over nuts. Melt chips or bark; spread over top. Cool. Break into pieces.
Layer in the order given in an 8 1/2 x 11-inch pan. Refrigerate at least 4 hours to blend tastes. (Will keep well in refrigerator if made a day ahead.) Serve with nacho chips or unsalted crackers.
Cut green apples in 4th or thinner, about 4 quarts of apples. Cook apples in water until well cooked. Remove from heat; let cool, then strain apples in a soft cloth or sifter. Boil juice and sugar until it drops from spoon thick. Let foam for 10 minutes. Keep stirring or it will boil over. Remove from heat. Pour into clean jars. Let stand overnight. Then cover.
Cream together butter and sugar until very light, then add egg yolks, beaten until thick and lemon-colored. Beat again. Mix and sift together the flour, salt, cream of tartar and soda. Add to the first mixture along with the milk. Beat well. Add vanilla and mace, then fold in egg whites (which have been stiffly beaten). Bake in greased and floured pan at 350° for 45 minutes.
Mix all ingredients well and pour into Bundt pan. Bake for 30 to 35 minutes at 325°. Remove from oven and allow to cool. Remove from pan and cool in refrigerator for 1/2 hour. Stick holes in cake and spread with frosting.
Melt butter in lukewarm milk. Add salt, raisins, sugar, cardamom seeds and small amount of flour. Beat until smooth. Dissolve yeast in 1/3 cup warm water with sugar. Stir yeast mixture into the milk. Add egg and 7 to 8 cups bread flour, beating until smooth and firm. Cover with clean towel and let rise in a warm place until double in size (about 2 hours).
Bake in oven overnight at 250° or until done. Pull apart, then add 2 cans golden mushroom soup.
Heat oven to 350°. Grease tube pan or 2 loaf pans. Beat sugar, margarine, eggs and vanilla in large mixing bowl on medium speed, scraping bowl occasionally, about 2 minutes. Beat in flour, baking powder, baking soda and salt, alternating with sour cream on low speed. Prepare filling for tube pan. Spread 1/3 of the batter (about 2 cups) in pan and sprinkle with 1/3 of the filling; repeat 2 times. Bake until wooden toothpick inserted near center comes out clean, about 1 hour. Cool slightly. Remove from pan. Cool 10 minutes. Drizzle with Light Brown Glaze if desired.
Saute onion and celery in margarine. Add chicken pieces; brown lightly. Stir in seasonings and water, bringing to a boil. Cover and simmer for about 1 hour.
Separate chicken wings at joints. Cut off wing tips. Mix remaining ingredients and pour over chicken. Cover and refrigerate 2 to 4 hours. Drain chicken, reserving marinade. Place chicken in baking dish. Bake at 375° for 30 minutes, brushing occasionally with marinade. Turn chicken and bake an additional 30 minutes, occasionally brushing, until done.
In a large baking dish, layer Rice-A-Roni, partially cooked broccoli and boneless breast slices. Spread soup on top. Sprinkle with bread crumbs and add Cheddar cheese. Bake at 350° for 30 minutes.
Mix jello and water together well and cool. Mix cake mix, jello, oil, eggs and extract well. Beat at medium speed 2 minutes. Pour into 10-inch Bundt pan (well greased). Bake at 350° for 55 minutes. Cool slightly.
Mix yeast and water together. Blend in sugar, egg, oil, salt and powdered milk. Mix in the flour a little at a time. Cover and let rise in a warm place. When dough is doubled in size, add a little flour and knead. Divide dough in half and place in 2 pans. Sprinkle with butter, cinnamon and sugar. Let dough rise again.
Combine Jell-O, gelatin and sugar. Add water. Stir until all are dissolved. Chill until slightly thickened. Peel 1 orange; put peeled orange and unpeeled orange through food grinder, using medium blade. There should be about 1 cup combined orange juice, pulp and rind. Add orange mixture and cranberry sauce to gelatin. Mix well, breaking up cranberry sauce with edge of spoon. Add pineapple and its juice and walnuts. Turn into ring mold; chill until firm. Turn out on salad greens to serve. Fill center with your favorite chicken salad, if desired. Cranberry mixture may also be set in conventional molds and served without the chicken salad as a dinner salad. Serves 6 to 8.
Combine first 3 ingredients. Mix well. Pour in crust. Refrigerate two hours before serving.
In flat baking dish, put rice, water, dry soup and cream of mushroom soup. Mix thoroughly, put chicken on top. Bake uncovered for 1 hour at 350°. Watch, can get dry.
Preheat oven to 350°. Place roast in roasting pan. Mix in saucepan mushroom soup and onion soup. Add 2 soup cans of water. Heat until blended well. Pour soup mixture over roast. May add potatoes and carrots. Cover and bake for 2 to 3 hours, depending on size of roast. Soak venison roast overnight in vinegar and water; drain and rinse before cooking.
Spread pretzels on bottom of 9 x 13-inch baking pan. Mix melted butter with 2 tablespoons sugar and pour over pretzels and bake at 350° for 10 minutes. Cool. Whip together the cream cheese, Cool Whip and 3/4 cup sugar. Spread over cooled pretzels. Dissolve strawberry jello with 1 1/2 cups boiling water. Add 1 cup strawberry juice and the sliced strawberries. When cool and starting to jell, pour over the cream cheese layer and let set until firm.
Mix beans and onion or pepper if desired. Boil salt, pepper, sugar, oil and vinegar to boiling. Pour over beans and refrigerate overnight. Best with lots of onions.
Cream butter, shortening and sugar together. Add eggs, one at a time. Beat well. Add the flour slowly; then add the flavorings. Add 7-Up slowly to the mixture. Pour into well-greased and floured tube pan or into two loaf pans. Bake at 325° for 1 hour and 10 minutes. This cake freezes well.
Combine lemon juice and grated rind or lemon extract. Gradually stir into Eagle Brand milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust. Add cream of tartar to egg whites. Beat until almost stiff enough to hold peak. Add sugar gradually. Beat until stiff, but not dry. Pile lightly on pie filling. Bake in slow oven (325°) until lightly brown (about 15 minutes).
Combine ingredients and pour over 2 to 3 pounds of chicken wings. Bake at 350° until brown.