HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare each Jell-O separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into separate 8 x 8-inch pans and chill. Mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat and dissolve lemon Jell-O in hot juice. Add 1/2 cup cold water and chill. Mix crumbs and margarine. Press into bottom of a 9-inch cheese cake spring pan. Cut orange, cherry and lime Jell-O into 1/2-inch cubes. Whip cream; blend with lemon Jell-O that is partially set. Fold in Jell-O cubes. Pour into crumb lined pan. Chill about 5 hours. Run knife along sides of pan before serving.
Place pieces of frozen dough into well of buttered Bundt or angel food cake pan. Combine dry pudding mix with sugar and nuts. Pour melted margarine over frozen dough and sprinkle with dry pudding mixture. Leave pan out overnight. Dough will rise by morning. Bake at 350° for 25 to 30 minutes. Invert on large plate.
Combine first 8 ingredients in order given. Blend 3/4 of cheese with milk with tuna mixture. Sprinkle remaining cheese on top. Bake 20 minutes at 400°.
Beat shortening at medium speed with an electric mixer until soft and creamy. Gradually add sugar and beat well. Add eggs one at a time, beating just until yellow disappears. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into greased and floured 2 (9-inch) pans. Bake at 350° for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Split cake layers in half to make 4 layers. Spread Custard Filling between layers. Spread top and sides with Snow Peak Frosting and with coconut.
Cream oleo and two sugars. Add eggs, one at a time. Add vanilla, salt, flour and soda. Fold in oatmeal and nuts. Drop by teaspoons onto ungreased cookie sheet. Cook at 350° until brown.
Rinse and cut hearts of celery into lengths to fit in a casserole dish. Add water, Accent and margarine; steam until tender. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and serve hot.
Rinse meat, pat dry and rub with garlic cloves. Mix in bowl the sage, marjoram and salt. Sprinkle mixture onto all sides of meat. Place fat side up on top of racks sprayed with Pam in a shallow baking dish. Bake, uncovered, at 325° for 60 to 70 minutes. Slice into thin pieces. Serves 4.
Layer apples (1 layer) around buttered pie pan; sprinkle sugar, cinnamon and cake mix and drizzle butter over all. Bake at 350° for 40 to 45 minutes until brown. Serve warm or cold.
Line baking dish with chipped dried beef. Remove bone from chicken breasts. Roll each half and wrap with bacon slice. Place on top of dried beef. Mix undiluted soup with sour cream. Pour over chicken. Bake 3 hours at 300°. Do not add salt. This is good warmed over.
Combine water and cream of tartar in large bowl; mix well. Add potatoes and stir well. (This will help keep the potatoes from darkening.) Drain. Turn potatoes into slow cooker.
Add baking soda in boiling water and let sit until cool. Cream in food processor butter and sugar. Add 2 eggs and blend. Add buttermilk and flour (alternate buttermilk and flour, a little at a time). Add the cooled water with baking soda. Pour mixture into large mixing bowl. Add Bran Flakes and mix. Add All-Bran and mix. Mix in raisins if desired. Cover bowl and let sit in refrigerator overnight. Fill muffin tins 3/4 full and bake at 375° for 1/2 hour. This makes a large batch. It can sit in refrigerator for 1 week and you can make muffins as needed.
Make dough as directed. Shape into 1-inch balls and place 2 inches apart onto ungreased cookie sheet. Make a dent in the middle of each ball with your thumb. Bake at 375° for 8 to 10 minutes. Fill dents with jelly or kisses. Cool 1 minute, then remove from cookie sheet.
Preheat oven to 350°. Put soup and water in glass dish. Put chicken on top. Bake at 350° for 30 minutes. Turn chicken. Bake another 30 minutes. Melt margarine in skillet. Moisten bread crumbs with butter. Sprinkle on top. Bake 10 minutes longer.
Cook rice in water and salt until done, about 25 minutes. Add additional water, if necessary to avoid rice getting too thick and dry. Add butter to rice. Beat eggs and sugar and fold into rice. Add milk, flavoring and a drop or two of food coloring, if desired. Cook over low heat, stirring until almost boiling. Add additional milk if necessary. Could use lemon flavoring instead of vanilla.
Melt chocolate and 3 tablespoons butter. Blend remaining butter with cheese until softened. Gradually add 1/4 cup sugar; beat well. Blend in one egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar; beat until thick. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts and 1 teaspoon vanilla. Add cheese mixture, spreading evenly. Top with tablespoons of chocolate batter. Zigzag spatula through batter. Bake at 350° for 35 to 40 minutes.
Peel and cut tomatoes. Put in large pot; add other ingredients. Cook for about 45 minutes. Put in hot jars and seal or freeze.
Make dressing by beating egg in saucepan or double boiler with sugar, mustard, salt, pepper and vinegar. Cook over boiling water, stirring constantly, until mixture is of consistency of thick cream. Remove from fire and whip in 1/2 block of butter or 1/2 cup of sweet cream. Pour over chilled cabbage while hot, mixing well. Chill before serving. More seasoning can be added to suit taste.
Saute all ingredients together; top with cheddar cheese. Bake at 350 degrees for 1 hour. Can be made in electric cooker. Serve with crisp salad and garlic bread. Add water to make consistency of spaghetti, if needed. Serves 30.
Combine all ingredients and cook in large frypan until the onions and celery are slightly translucent and potatoes are not brown. Mix roux in separate pot.
Cook beef in Dutch over over medium heat until brown, lower heat. Sprinkle both sides with salt and pepper,.Add water and heat to boiling. Lower heat, cover and simmer on range or 325° oven for 2 1/2 hours . Add vegetables. Cover and cook until tender, another hour. Transfer to platter. Gravy: Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup flour and stir into broth. Boil/stir one minute
Drain pineapple. Mix together thoroughly the pineapple, 1/2 cup melted butter, brown sugar, cinnamon, nutmeg and pecans. Spoon into 12 muffin cups. Combine remaining ingredients and spoon over cinnamon-pineapple mixture. Bake in a 425° oven for 15 to 20 minutes. Immediately turn upside down on rack or tray to remove buns. Serve warm. Makes 12.
Grease and line jelly roll pan. Beat eggs until thick. Gradually beat in sugar. Beat in water and vanilla. Sift together and beat in all at once the flour, baking powder and salt. Beat until smooth. Pour into prepared pan. Bake at 375° for 12 to 15 minutes. Do not overbake. Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar. Quickly and carefully pull off paper. Spread with lemon filling and roll, beginning at short end. Wrap in towel and cool.
Mix all ingredients together and pour into 9 x 13-inch casserole dish. Bake at 350° for 1 hour.
Cook ground beef in a little vegetable oil in a large, deep frying pan until brown, stirring often with a fork. Drain off any excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes or until onions are soft.
Cream butter and oleo; add sugar and eggs, beating well after each. Add other ingredients. Bake in Bundt pan for 1 hour and 15 minutes at 325°. Top while warm with 1/4 cup apricot nectar and enough confectioners sugar to make glaze.
Beat eggs; add sugar, milk and melted butter. Stir in dry ingredients. Turn onto floured board and roll 1/2-inch thick. Cook in hot fat.
Trim excess fat from meat and cut into 3/4 inch cubes. Combine flour, salt and pepper. Coat meat with flour mixture and brown all sides in skillet of hot oil. Drain and transfer to slow cooker. Put onions and mushrooms in same skillet. Combine water, vinegar and bouillon. Stir into skillet mixture, scraping brown bits from skillet. Pour all into cooker. Cover and cook on low heat for 8 hours. Serve over cooked cabbage. May also be served over rice, mashed potatoes or hot biscuits.
Cut cake in squares. Toast coconut. Melt margarine with milk. Add powdered sugar and vanilla. Add more milk, if necessary. Roll in coconut. Cool.
Mix mustard with flour and pound into steak. Brown in Wesson oil on both sides. Add salt, pepper, soup, onions, brown sugar and Worcestershire sauce. Place in a small roaster or electric skillet. Cover and bake at 325° for 2 hours. Serve with rice.
Bring sugar and syrup to a boil. Turn off burner and stir in peanut butter. Pour ingredients over cereal and mix well. In double boiler, mix both packages of chips. Press cereal mixture into ungreased 9 x 13-inch pan, then spread chip mixture on top. Set and cool. Cut like brownies.
Stir all ingredients together and chill. Serve with raw veggies. Two tablespoons = 22 calories.
Beat eggs until they are foamy and stir in oil, sugar, squash and vanilla. Add other ingredients. Bake for one hour or until pick inserted in center comes out clean. Cool in pan for 10 minutes. Make one large loaf or two small loaves.
Combine all ingredients. Pour into well-greased, hot skillet. Bake at 400° for 35 to 45 minutes.
In a 3-quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice and cinnamon. Bring to a boil, stirring constantly. Boil and stir 1 minute. Pour mixture into a 1 1/2-quart casserole that has been sprayed with a nonfat cooking spray.
Preheat oven to 375°. In a large mixer bowl, beat milk and peanut butter until smooth. Add biscuit mix and vanilla. Mix well. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned. Do not overbake. Cool. Store tightly covered at room temperature.
Pour all together in mixer and blend at high speed for 15 minutes. Makes 7 (10-inch) cheese cakes. Bake at 300° for 50 minutes.
Saute beef or pork in grease (coat with flour, salt and pepper as desired). Cook until well browned.
Cut off top of each green pepper; remove seeds. Cover peppers in boiling salted water and cook for 5 minutes. Drain. Cook beef, onion and garlic in margarine, stirring to crumble meat. Add tomatoes; simmer for 10 minutes. Add remaining ingredients, except bread crumbs; stir to mix. Stuff peppers with beef mixture and place in shallow pan. Top with bread crumbs. Bake at 350° for 25 minutes.
Dissolve Jell-O in hot water. Drain pineapple, reserving juice. Combine juice with lemon juice and cold water to measure 1 2/3 cups liquid. Add to Jell-O. Chill until mixture begins to thicken. Fold in nuts, cranberry sauce and pineapple. Turn into 1 1/2-quart mold and chill. Serves 10 to 12, 164 calories per serving.
Cut margarine into flour until it is evenly distributed. Add pecans and shape into the bottom of a 9 1/2 x 11-inch oblong glass baking dish. Bake for 30 minutes in a medium oven or until brown. Set aside and let cool.
Set the butter out to soften ahead of time. Beat the softened butter and brown sugar together until well blended. Beat in the vanilla, egg yolks and lemon rind.
Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cream shortening and sugars together. Soak raisins in the water and add with flour. Add flavoring, cinnamon and salt. Beat in eggs. Add flour and baking soda alternately with raisins and water. Mix in oatmeal and bake.
Mix in crock-pot the soup and rice. Place chicken on top. Add diced celery. Put lid on; cook on low for 4 hours, until chicken is done.
Heat oven to 400°. Peel and finely chop garlic; mix garlic with margarine or butter. Cut bread crosswise into 1-inch slices. Spread margarine mixture over 1 side of each bread slice. Reassemble the loaf; wrap securely in heavy-duty aluminum foil. Bake 15 to 20 minutes or until hot.
Mix all together, then pour 1 bottle Italian dressing over. Marinate overnight. Drain before serving.
Mix Tabasco and mustard together and spread over chicken, then coat with crumbs. Bake at 350° for 45 minutes to 1 hour.
In a large sauce pan, saute onions, celery, and bell pepper in olive oil until tender. Add ham and continue to saute to release some oils and meld the flavors. Add stock, bay leaf, and basil. Simmer to reduce slightly (20 to 30 minutes). Add cream and return to a boil to thicken a bit. Slowly add cheese, stirring constantly. Serve immediately. Garnish with green onion.
Dump all into a 9 x 13-inch pan. Do not grease pan or stir. Dribble butter over top. Bake 45 minutes at 350°.
Mix in large bowl. Dip sliced onions. Drop in hot oil; cook and turn over. Remove when golden brown.
In large saucepan, bring broth to a boil. Add cabbage; cover and simmer 5 to 8 minutes. Measure liquid in saucepan. Add milk and margarine; bring to a boil. Stir in potatoes and corned beef; heat thoroughly.
Combine yeast and warm water; let stand 5 minutes. Add buttermilk and set aside. Combine all remaining ingredients except shortening in a large bowl. Cut in shortening with a pastry blender until mix resembles coarse meal. Add buttermilk mixture, stirring with a fork, until moist.
Blend together cream cheese and taco seasoning with mixer. Spread in flat pie plate. Add chopped lettuce, covering completely. Next, add layer of chopped tomatoes, finishing with layer of Cheddar cheese. Serve with nacho chips.
Dissolve jello in water. Add sherbet and Cool Whip to hot jello. Jello should be hot so sherbet and Cool Whip will melt. Stir in mandarin oranges. Top with extra Cool Whip.
Crust: Mix pretzels, butter and brown sugar until well blended. Spread on bottom of 9 x 13 inch cake pan. Bake at 350° for 10 minutes. Cool.
Bring water, Crisco, margarine and cocoa to a boil in a saucepan. Remove from heat. Blend sugar, flour and salt, then pour in hot cocoa mix.
Melt oleo or butter, add the other listed ingredients and pour over 1 pound of shrimp (medium are best). Marinate covered for several hours. Bake, uncovered, at 350° for 20 minutes. Serve hot with toothpicks.
Combine flour, baking powder and salt in mixing bowl. Mix together milk and egg substitute. Stir in flour mixture. (Batter will be lumpy.) Makes 8 servings.
Place fruit in oblong 9 x 13-inch pan. Dot with margarine. Make a mixture in order of 1/4 cup melted margarine milk, sugar, flour and baking powder. Spread mixture over fruit. Mix cornstarch and sugar; sprinkle over batter. Pour hot water over entire pan. Bake at 375° for 1 hour or until browned.
Cook broccoli and drain and chop. Spread in ungreased 9 x 13-inch casserole dish. Layer ham and cheese over broccoli. Beat remaining ingredients with hand mixer until smooth. Slowly pour over cheese. Bake, uncovered, 1 hour at 350°. Serves 8.
Microwave Directions: In 2-quart casserole heat broccoli, uncovered, on High (full power) 6 minutes, or until almost tender. Stir in soup mix. Blend with milk and flour. Heat, stirring occasionally, 12 minutes or until soup is slightly thickened and broccoli is tender. Let stand, covered, 5 minutes.
Combine eggs, margarine and apple butter; beat well. Stir in pecans. Add combined dry ingredients, stirring just until ingredients are moistened. Spoon batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes or until toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in pan. Remove from pan and cool completely on a wire rack.
In a bowl, stir together yogurt, sour cream and vegetable soup mix. Squeeze excess liquid from spinach. Finely chop the spinach. Stir spinach, water chestnuts, onion and ground red pepper into yogurt mixture. Cover and chill for 2 to 24 hours before serving. Serve with assorted vegetables or crackers.
Preheat oven to 350°. In small bowl, combine all ingredients except rolls. Unroll dough; fold in half. Roll into a 10-inch square. Cut into 16 (2 1/2-inch) squares. Make 1-inch cut diagonally from corner of each square toward the middle. Place 1 heaping teaspoonful of filling in center. Fold every other dough tip toward center. Insert a wooden toothpick into center of each star to hold dough. Bake on greased cookie sheet and bake 10 to 12 minutes.
Put all ingredients together (except cornstarch) and boil for 1 hour, then put through sieve (strainer). Replace on stove and bring	to a boil, then add cornstarch (to water first) or as much to thicken as you like. Bottle and seal.
Pour pretzels, dry cereal and nuts into a large roaster. Heat butter, sauce and salt in sauce pan over low heat. Pour over dry mixture and mix well. Bake at 350 degrees for 1 hour. Stir occasionally. Drain on paper towel until cool. Store in tins. Indefinite shelf life.
Combine ingredients together and pour over chicken mixture. Bake in a 400° oven for 1 hour. Place tin foil on bottom of oven as this tends to run over while baking. Serve with biscuits or bread as there is ample creamed gravy as in a pot pie.
Combine sugar and cornstarch in a saucepan. Stir in pineapple and orange juice and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; add lemon juice. Serve hot or cold. Makes 1 1/2 cups of sauce. Serve over Pineapple Upside-Down Cake.
Cream the sugar and butter. Add eggs, one at a time, beating after each egg. Add milk and vanilla. Fold in vanilla wafers, nuts and coconut with a spoon. Bake in tube pan 2 hours at 275°.
Break bread slices in small pieces. Add milk, just enough to moisten. Combine hamburg, egg, poultry seasoning, sugar, salt and pepper; mix well. Shape into loaf using loaf pan or casserole dish. Pour tomato soup over top. Bake at 350° for 1 hour and 20 minutes. Serve with baked potatoes. Enjoy.
Melt butter and 1/2 cup cocoa. Cool for a few minutes. Cream eggs and sugar. Add cocoa mixture. Add flour, vanilla and nuts. Mix well with mixer. Flour oblong pan and bake for 20 to 25 minutes at 350°. Take out of oven, cover with marshmallows and put back in oven until marshmallows are soft.
Sift dry ingredients together. Beat eggs, oil and milk together. Make well in center of dry ingredients mixture. Pour in liquid; mix. Pour into baking dish. Bake for 20 to 25 minutes in a 400° oven.
Preheat oven to 425°. In small mixing bowl, whip cream until stiff. In another bowl, whisk together flour, baking powder and salt. Gradually add to whipped cream and blend with a rubber spatula until a firm dough forms. Turn onto a lightly floured surface and knead for one minute. Roll out dough into a 1/4-inch thick rectangle approximately 9 x 12-inches. Using a pastry brush, spread the melted butter over the dough. Sprinkle evenly with cinnamon and sugar. Beginning with a long side, roll up like a jelly-roll; with a serrated knife, cut into 3/4-inch slices. Place close together in a greased 8-inch round cake pan. Bake for 15 minutes or until tops of rolls are lightly browned. While rolls bake, prepare topping.
Make sauce. As it thickens, add cheese and beaten yolks. Stir until thick and fold in stiffly beaten egg whites. Bake in a casserole 1 hour at 350°. Serve immediately.
Prepare hot coals for grilling. Place the ground lamb in a bowl and mix well with onion, garlic and chopped mint, being sure not to overmix. Season to taste with salt and pepper. Gently form the mixture into 4 patties. Grill the burgers over hot coals, 3-inches from heat, for about 4 minutes per side for rare meat or 5 minutes per side for medium-rare. Serve the lamb burgers immediately on buns topped with a tomato slice and a dollop of yogurt, if desired.
Combine the first 5 ingredients. Dip fish in margarine; roll in crumb mixture. Place fish 1/2 inch apart on foil lined baking sheets. Preheat oven to 400°. Bake for 20 minutes. Turn nuggets; bake 5 minutes more. Serve at once. Makes 7 appetizers.
Combine over hot water in double boiler the butterscotch morsels, corn syrup, water and shortening. Heat until melted and smooth. Transfer to a large bowl. Add noodles and mix well. Cool slightly and fold in marshmallows or dates. Drop by rounded tablespoons onto waxed paper lined cookie sheets. Chill in refrigerator about 20 minutes. Makes 4 dozen.
In large bowl, dissolve gelatin completely in 3 cups boiling water; stir in 3 cups cold water. Refrigerate; stir occasionally until mixture mounds slightly.
Dissolve jello in hot water; add juice or water. Chill until partially thick. Fold in rest of ingredients.
Combine sugar, peanuts, corn syrup and molasses in 2-quart microwave-proof mixing bowl. Microwave at High 4 minutes. Stir. Microwave at High an additional 4 minutes. Add butter and vanilla. Mix well. Microwave 1 minute longer and remove from oven. Add baking soda. Stir until well mixed. Spread on aluminum foil covered cookie sheet to cool. Break in pieces when firm. Makes about 1 pound.
Soften onions, green pepper; brown ground beef. Put with everything in crock-pot. Cook on high for 2 to 3 hours. Turn down to low setting.
Combine bread, onions and seasonings; place in a 9 x 13 x 2-inch pan. Spread chicken over dressing. Melt butter. Blend in flour until smooth. Add broth; stir well. Add eggs; cook until thickened. Pour sauce over chicken and dressing. Sprinkle lightly with bread crumbs. Bake at 300° for 45 minutes. Yield: 15 to 20 servings.
Combine ingredients. Use to marinate beef, pork or chicken before grilling or broiling. Makes 1 1/4 cups. Great for shish kebabs.
Cut cheese into pieces. Melt butter in top of double boiler. Add cheese. As it melts gradually, add beer, stirring constantly with wooden spoon. Add paprika and mustard. Stir mixture until cheese is melted. Serve on toast.
Cook macaroni as directed. Drain. Add next 6 ingredients. Mix well. Cover with cracker crumbs and drizzle with butter. Bake at 375° for 25 to 30 minutes.
Simmer scallops in boiling, salted water 3 to 4 minutes; drain. Cook onion in 2 tablespoons of butter until tender. Add soup, milk, curry powder, pepper and 1/2 cup of cheese. Stir until cheese melts. Add scallops to green beans and peas and put in casserole. Pour soup mixture over. Sprinkle with remaining cheese, bread crumbs and 2 tablespoons of butter. Bake at 425° for 15 to 20 minutes.
Preheat oven to 400°. Mix all ingredients together. Pour the batter into a greased 8 or 9-inch round pan and bake for 25 to 30 minutes or until done.
Cream the sugar and oil for 2 minutes. Beat eggs in thoroughly. Add flour and beat until blended. Fold in carrots and nuts. Pour into well-greased and floured pans. May want to line entire pan with waxed paper. Bake at 350° for 35 to 40 minutes.
Bake cake according to instructions on box. Mix pudding; set aside. Crumble 1/2 of the cake in a punch bowl. Layer 1 can pie filling, 1 can pineapple, 1/2 of the pudding and 1/2 of the Cool Whip. Repeat the layers. Top with coconut and cherries.
Cook yellow rice as directed on package. Add balance of ingredients. Grate Cheddar cheese over top. Bake at 350° for 20 to 25 minutes.
Wash the potatoes and cook in boiling salted water to cover 30 minutes or until tender. Drain and cool completely. Peel and cube potatoes. Combine potatoes, eggs and celery in a large bowl. Toss gently.
Mix undiluted	limeade and water. Mix with strong tea and add rum. (This is strong and add rum accordingly.) Makes 60 servings.
Fill tea kettle two-thirds full of nice clean water right from the well. Go the wood house; bring back one big armful of nice dry wood. Build fire in cook stove. Put kettle on stove and bring to bubbling (boiling) point.
Cook carrots until tender; place in 1 quart casserole. Combine onions, mayonnaise, water, horseradish and pepper and pour over carrots. Combine bread crumbs and butter and sprinkle on top. Bake, uncovered, in 350° oven 25 to 30 minutes. Sprinkle with cheese and bake 2 to 3 more minutes or until cheese is melted. Serve immediately. Makes 6 servings.
Brown hamburger; drain off fat. Pour into 9 x 13-inch pan. Mix with Veg-All and tomato soup. Place cheese slices on top of ingredients, then press out biscuits. Put on top of cheese. Bake at 350° until biscuits are brown.