HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the 3 packages of Jell-O into a large bowl and mix well with slotted spoon. Add the boiling water and stir well to dissolve. Add the cranberry sauce and stir to dissolve. Add the drained crushed pineapple, nuts and apple. Fill green Tupperware mold halfway with mixture. Put in freezer just until it sets so it doesn't move.
Combine flour and red pepper in bowl. Add cheese, mixing well. Cut in butter until mixture resembles coarse meal. Mix with hands until dough is smooth. Shape into a ball. Roll out dough on a lightly floured surface to 1/3-inch thickness. Cut into desired shapes with cookie cutters.
Blend margarine, flour and sugar. Pat in bottom of 13 x 9-inch pan. Bake at 375° for 18 minutes. Cool. Mix cream cheese and sugar. In a separate bowl beat Dream Whip with milk and vanilla. Blend with cream cheese mixture. Spread on cool crust and top with cherry pie filling.
2:00 p.m.: Put sugar, salad oil and salt in large bowl. Add boiling water and stir until sugar is dissolved. Let cool to lukewarm. Add 5 cups flour and stir well. Add 3 eggs and yeast (does not need to be dissolved). Add 5 or more cups of flour until dough kneads into soft ball. Cover with bowl with lid. Let raise until 6:00 p.m.
In 10-inch nonstick skillet, heat margarine over medium-high heat until bubbly and hot. Add chicken and cook, turning when necessary, until lightly browned on all sides, 3 to 4 minutes. Remove from skillet and set aside.
Melt together the Crisco, butter and flavoring. Mix the flour, sugar and baking powder. Add the eggs, honey, oil and milk. Add the melted Crisco, butter and anise; mix well. Shape cookie into balls the size of walnuts (handle as little as possible). Bake at 375° for 5 to 8 minutes. Make a thin white frosting and dip the cookies while still warm.
Combine tuna, cheese, olives and onion in a medium bowl. Combine sour cream, garlic powder and chili powder in a small bowl. Add sour cream mixture to tuna mixture and toss. Place lettuce leaves on individual salad plates. Spoon tuna mixture on lettuce; arrange avocado and tomato wedges around tuna. Sprinkle with paprika. Serve salad with tortilla chips. Yields 4 servings.
Simmer egg, sugar, oleo and dates until thickened. Add Rice Krispies. Drop by tablespoon onto a pan of coconut. Roll and shape into balls. Let cool.
Cream sugar and shortening; add eggs well beaten. Sift dry ingredients together and stir in alternately with the apples and vanilla. Bake 40 to 50 minutes at 350° in 9 x 13-inch pan. Frost lightly or serve hot or cold with Cool Whip.
Brown hamburger with onions. Drain any liquid. Add 1 cup flour and 2 quarts water. Add rest of ingredients in order. Add salt and pepper to taste. Simmer until vegetables are done then cover and cook on very low heat, 2 to 3 hours.
Put milk, cherry juice and marshmallows in a double boiler. Cook until the marshmallows are melted. Stir well. Crush 10 graham crackers up and put in the bottom of a square Tupperware dish. Spoon the marshmallow mixture over the cracker crumbs. Cut the cherries into quarters and put on the top of the marshmallows. Put the chopped nuts on the top of this. Put the Cool Whip on the top. Sprinkle the other 10 crushed graham crackers on the top of this. Chill, cut and serve. Very good.
Mix dry ingredients together and add to beaten egg, oil, milk and vanilla. Add in blueberries. Put in muffin tins and bake at 400° until of desired doneness. Using muffin tin liners makes clean up easier.
Cook cheese and milk until cheese is melted. Stir constantly on medium heat. Add egg, sugar, vinegar and pimento. Cook 1 to 2 minutes longer. Remove from stove. Put lid on it. Cool completely. Add mayonnaise and beat with mixer about 3 to 4 minutes.
Combine all ingredients in a slow cooker pot. Stir together well. Cover and cook on low for 8 to 12 hours or on high for 5 to 6 hours.
Combine egg, milk and cooking oil. Add sifted dry ingredients. Beat smooth. Bake on ungreased griddle. Use Pam. Makes 12 small cakes. Mix just until smooth and no longer.
In a bowl combine kidney beans, chili beans, celery, pickles, onion and cheese. In a smaller bowl blend salt and Worcestershire sauce with mayonnaise. Toss with bean mixture. Place in a 1 1/2-quart casserole dish. Sprinkle with corn chips. Bake at 375° about 25 minutes.
Combine sugar and milk. Cook until soft ball stage. Remove from heat. Stir in peanut butter and vanilla. Beat until creamy smooth. Pour into buttered dish. Cut into small squares when cool.
Cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, salt and soda and add to creamed mixture, alternately with buttermilk, beginning and ending with flour mixture. Add lemon extract and blend well. Pour into greased and floured 10-inch tube pan. Bake in a 350° oven for 1 hour and 10 minutes or until cake tests done. Allow to stand in pan a few minutes before turning out.
Brown chops on both sides and place in ovenproof dish. Saute mushrooms in butter until no longer moist. Mix mushrooms, parsley, red onions, egg, salt	and pepper. Place filling on top of chops. Bake at 350° for 40 minutes. Add cheese the last 10 minutes of baking time. When tested, juice should run clear. Serve with salad of sliced herb tomatoes, rice or boiled new potatoes. Serves 4 to 6.
Chill all before mixing. Float rainbow sherbet chunks on top. Serves a large group!
Cream sugar and salad oil. Add beaten eggs, squash or pumpkin and water. Sift flour, baking soda, baking powder, cinnamon and cloves. Add nuts and raisins. Grease and flour pans. If using disposable pans, put them on a baking sheet in the oven. Bake at 350° for 1 hour.
Mix all ingredients in mixing bowl; roll into balls. Place on ungreased cookie sheets. Crisscross with fork. Bake at 375° for 8 to 10 minutes.
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on crust.
Mix all ingredients together. Put in greased 8 x 8-inch or 9 x 13-inch pan or glass dish. Bake 1 hour at 350°. Serves 6.
Rinse wings and pat dry. Place side by side in roasting pan, one layer. Sprinkle with mixture of salt, pepper and garlic. Mix lemon juice, sugar, soy sauce, honey, peppercorns and hot water. Pour over wings. Cover and bake at 350° for 2 hours. Remove cover and bake 1/2 hour.
Heat the oil in a large iron skillet and cook the shrimp just until they turn pink and begin to curl. Remove from pan; set aside. Reduce heat to medium and add the onions, garlic and peppers. Cook, stirring often, for 5 minutes. Add the rice and stir well to coat. Cook for 2 minutes but do not brown. Add the tomatoes, salt, pepper, oregano and stock; stir to blend. Cover and cook over low heat for 25 to 30 minutes, or until all of the liquid is absorbed and the rice is al dente (or fluffy). Stir in the shrimp and cook 5 minutes more. Makes 6 to 8 servings.
Mix sugar and cornstarch together. Beat egg yolks and sweet milk. Put in boiler and add butter. Cook until thick; add vanilla.
Mix in order given. Pour into a 10-inch unbaked pie shell or two 8-inch unbaked pie shells. Bake at 350° until firm. This is a very rich pie, but so delicious!
Melt margarine in a 9 x 12-inch baking dish in oven. Cut chicken breasts in 1/2 (8 pieces). Dip chicken in egg, then bread crumbs. Lay chicken in margarine, then over. Bake uncovered at 350° for 35 to 45 minutes.
Dissolve jello in boiling water and cold water. Add strawberries. Pour over crust. Chill until jello is firm. Sprinkle crushed pretzels on top.
Brown ground beef and drain off fat. Add onion that has been chopped and sauteed. Add 1 can undiluted tomato soup, mushrooms, cheese, salt and pepper to taste. Can add 1 small can drained yellow corn.
Bake cake as directed on box in a 9 x 13-inch pan. Let cool. Mix the crushed pineapple and sugar together and cook for 10 minutes. Let cool. Spread over cake. Beat the pudding mix with the milk; spread over cake. Cover with Cool Whip. Sprinkle with coconut and nuts.
Wash zucchini and cut into chunks; peel and cut onions in thin slices. Cover vegetables with water and add salt. Let stand two hours then drain thoroughly. Bring remaining ingredients to boil and pour over vegetables; let stand two hours; then boil for five minutes. Pack in hot sterilized jars and seal. Place in canner and boil for ten minutes.
Take the herbs from the Stove Top stuffing and the 1/4 cup butter and melt. Place chicken in 9 x 12-inch baking dish/pan, and pour melted butter and herbs over chicken. Place Swiss cheese over chicken and herbs until completely covered.
Heat oven to 350°. In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. Add buttermilk, margarine or butter, shortening and vanilla. Beat with an electric mixer on low to medium speed until well mixed. Beat 2 minutes more on high speed. Add eggs and beat 2 minutes more.
Cook noodles according to package directions. Wash with hot water and place in 9 x 13-inch baking dish. Brown meat and onion. (Drain.) Mix meat and all remaining ingredients together, except grated cheese. Pour over noodles and mix lightly until noodles are coated. Bake at 350° for 15 to 20 minutes or until hot and bubbly. Top with grated cheese and return to oven until cheese is melted.
Use ready made graham cracker pie shells (2). Mix eggs, cream cheese, sugar, salt, vanilla and almond extract (mixture may look lumpy). Blend in sour cream. Pour into pie crusts. Bake for 35 minutes at 375°. Chill.
Cook English peas as directed and drain. Place in dish and chill. Put a layer of chopped celery, layer of chopped onion and layer of shredded lettuce. Cover top layer with Miracle Whip; sprinkle with Parmesan cheese and Bac*Os before serving.
Drain juice from beans. Add rest of ingredients. Mix well. Bake in a 350° oven for 1 hour.
Mix melted margarine and grated cheese with other ingredients. Roll into small balls. Flatten with a fork on a greased cookie sheet. Bake 15 to 20 minutes at 325°.
Prick the pie shells and cook for 6 minutes at 400°. Saute the green onions in 4 tablespoons butter until soft. Sprinkle onions and bacon bits in equal portions over the bottom of pie shell. Top pies with grated cheese. Bake at 350° for 30 minutes or until golden and puffy. Serves 8.
Crush vanilla wafers in a blender or food processor. Set aside. Melt chocolate bars in double boiler or microwave oven. Cool. Fold in whipped topping and mix well. Drop by spoonfuls in cookie crumbs and roll. Arrange on lined cookie sheet and refrigerate. Makes 48 (1-inch) balls.
Boil chicken in salted water until tender, then remove the chicken and reserve the broth. Bone and cut chicken into bite-size pieces. Saute vegetables in the margarine. Cook noodles in the reserved chicken broth, according to directions on the package, then drain. Mix together. If mixture is too thick, add broth. Place in greased casserole. Sprinkle with almonds and bake at 325° for 30 minutes.
Melt butter, add to sugar. Stir until sugar is dissolved. Add well beaten eggs. Then add Karo, vanilla and salt. Add pecans last. (Can use halves, but chopped makes it easier to cut.) I use food processor to fluff eggs.	Bake at 350° until middle does not shake, about 45 minutes. Secret is not to cook too long. Also freezes well.
Combine ingredients; blend and beat until smooth. Bake in a 350° oven for 35 minutes. Best served with store-bought cream cheese icing.
Grind vegetables with coarse blade. Cover with salt and let stand overnight. Drain, rinse and drain again. Combine remaining ingredients. Bring to a boil and simmer 3 minutes. Fill hot, sterilized jars and seal. Makes 6 pints.
Brown ground beef. Add cottage cheese and spaghetti sauce. Boil water and put in noodles.
Melt butter; saute onion until tender. Add tomatoes and fish. Cook until done. In a large saucepan mix soups, milk and spices. Bring almost to a boil. Add tomato and fish mixture. Simmer until ready to serve. Do not boil or milk will curdle.
Mix all ingredients in casserole dish. Add salt and pepper to taste. Bake 25 minutes at 350°.
Blend the cream cheese, chili sauce, parsley, onion and pepper sauce. Gradually stir in tuna; beat until blended. Pack into a 4-cup mold or small bowl. Chill thoroughly (3 hours). Unmold onto serving plate; serve with crackers.
Combine all ingredients in roasting pan and marinate in refrigerator for 12 hours. Cook, covered, in oven at 275° for 12 hours. Remove from oven and shred with fork. Add 1 cup catsup and 3/4 cup brown sugar to barbecue and cook for 15 minutes longer. Serve on hot onion rolls. This makes approximately 30 sandwiches. The meat can be frozen in small portions, thawed, heated and served in minutes.
Preheat oven to 350°. Dissolve 1 tablespoon cinnamon candies in boiling water. Arrange apple slices in ungreased 13 x 9 x 2-inch pan. Pour cinnamon flavored water over top. Combine cake mix, brown sugar and melted butter in a large bowl. Stir until thoroughly blended (mixture will be crumbly). Sprinkle crumbs over apple slices. Bake at 350° for 50 to 55 minutes or until lightly browned and bubbly. Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired.
Boil the chicken breasts until done. Cool and take meat from bones and place in greased 9 x 13-inch pan. Drain the mixed vegetables. Measure out 2 cups strained chicken broth. Add the soup to the broth and mix. Add the vegetables and mix. Pour over chicken. Mix the melted butter, flour and milk. Pour this mixture over the chicken and vegetables. Bake at 375° for 45 minutes or until top is brown.
Microwave. In a 3 quart glass casserole melt butter on High 1 minute. Add chopped onion, celery, thyme and red pepper. Cover. Cook on High 5 minutes. Stir in soup, milk, corn and surimi. Cover; cook on High 7 minutes until boils. Serve with toast rounds. Makes 8 servings.
Brown onions and peppers in butter; add all other ingredients and simmer until potatoes are done. Serves 4.
In large bowl, mix flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are moistened.
Crush crackers finely with hand or rolling pin. Line baking dish. Lay out one layer of oysters; salt and pepper, then dot with butter. Layer cracker crumbs, repeating with oysters, salt, pepper and butter ending with cracker crumbs and butter on top. Saturate with oyster liquid and milk. Bake at 350° to 400° for 40 minutes. Yield 6 to 8 servings.
In a saucepan over low heat, stir the sweet potatoes until thoroughly heated. Remove from heat and cream well. In a bowl, mix together the remaining ingredients and add the mixture to the potatoes. Pour the mixture into a pie plate or pan.
Drain spinach well. Toss cheese with flour. Add spinach, milk, eggs, bacon and seasonings. Mix well; pour into pastry shell. Bake at 350° for 1 hour.
If your market does not sell drummettes, buy a package of 12 chicken wings; remove wing tips and break into 2 pieces. Preheat oven to 325°. Put wings into shallow baking dish. Mix remaining ingredients and pour over wings. Bake an hour and serve warm.
Place first 3 ingredients in skillet and brown until meat shows no pink. Mix rest of ingredients (I usually crumble up the bacon and put in there too). Grease large iron skillet. (I usually spray Pam on it before greasing it; it makes it much easier to clean and keeps the cornbread from sticking.) Sprinkle with cornmeal and brown. Pour half of batter into skillet; put in meat mixture and sprinkle with cheese. Pour in remaining batter and bake at 350° for 45 minutes.
Cook the mostaccioli as directed. Drain, then coat with the salad oil. Stir and drain again. Mix together the vinegar, sugar, salt, pepper, garlic powder, mustard and parsley flakes. Pour over noodles and add the pimentos, onion and cucumber. Mix again. Lift with a fork 3 and 4 times during refrigeration and just before serving.
Boil in pan: soups, chicken broth, tomatoes and onion. In baking dish, break up Doritos. Put chicken over chips; pour soup mixture over chicken. Top with grated cheese. Bake at 350° for 35 minutes.
Layer as listed and refrigerate 4 to 24 hours. Toss and eat.
Mix all ingredients well. Pour into 9 3/4 x 5 3/4-inch loaf pan which has been greased. Bake at 350° for 1 hour.
Cut steak 1/3-inch thick into 2 x 4-inch pieces. Dip meat pieces in flour and saute until brown. Reduce heat. Cover and cook until meat is tender.
In skillet over medium heat, in hot butter cook mushrooms and green pepper 5 minutes. Stir in flour until blended. Gradually stir in half and half and cook, stirring constantly, until thickened. Add chicken and pimentos. Heat to boiling, stirring often. Reduce heat to low. Cover and cook 5 minutes.
Heat oven to 425°. Grease a large pie plate. Prepare mashed potatoes as directed on box except decrease water to 1 cup and omit the milk. Stir in egg and green onion. Spread mixture evenly against bottom and sides of pie plate. Bake 20 to 25 minutes until light brown. Cook ground beef and onion until beef is brown; drain. Stir remaining ingredients except cheese. Cover and cook over low heat 5 minutes, stirring occasionally. Spoon into shell. Sprinkle with cheese. Bake 3 minutes until cheese is melted. Garnish with sour cream, fried green pepper and tomato, if desired. Makes 4 to 6 servings.
Combine the first 3 ingredients, stirring until blended. Combine crumbs, powdered sugar and pecans in a large bowl. Add chocolate mixture, stirring well. Cover; let stand at room temperature for 30 minutes. Shape mixture into 1-inch balls. Roll in granulated sugar. Store in a tight container in refrigerator.
Blend shortening, brown sugar, peanut butter, salt and egg. Add mixed dry ingredients and mix thoroughly. Chill overnight. Shape into 1-inch balls and flatten with a fork. Bake in a 375° oven for 10 to 12 minutes. Cool on baking sheet 2 to 3 minutes. Makes 4 dozen.
Slice very tender white onions and saute in butter until limp but not brown; stir constantly. Add flour; cook 1 minute, stirring constantly. Add bouillon and broth; bring to rapid boil. Reduce heat and simmer 30 minutes. Add salt and pepper.
Mix for 5 minutes at high speed. Mix sugar, Crisco, egg whites, vanilla, salt and food coloring. For roses and other flowers, keep cool.
In saucepan, mix sugar, flour and salt. Add 1 cup milk. Bring to a boil over medium heat, stirring briskly until thickened. Remove from heat. Beat egg with remaining 1 cup milk. Gradually stir into hot mixture. Put back on heat; boil until mixture thickens. Remove from heat; add chocolate bits, butter and vanilla.
Layer as listed, except mayonnaise and sour cream. Mix sour cream and mayonnaise; then spread on top. Cover tightly and refrigerate overnight.
Melt margarine. Add soy sauce and garlic powder. Brown meat. Add fresh mushrooms and brown. Add broccoli, carrots and onion. Stir and simmer.
Blend 1 cup Bisquick, salt, paprika and pepper. Coat chicken pieces. Cook chicken in shortening and butter in skillet until brown. Remove chicken; drain fat. Mix soup and 1 1/2 cups milk in skillet. Add chicken pieces; cover and heat to boiling. Cook over low heat for about 45 minutes, or until chicken is tender. Stir 2 cups Bisquick, 2/3 cup milk, the parsley flakes and poultry seasoning into a soft dough. Drop dough by spoonfuls onto hot soup mixture. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer. Makes 4 servings.
Brown meat and onion together. Add Ranch Style beans, Ro-Tel tomatoes, mushroom soup and taco sauce. Simmer for 15 minutes. Line bottom of pan with Doritos. Add meat mixture. Top with grated cheese. Bake for 30 minutes at 350°.
Preheat oven to 425°. Sift dry ingredients together in a large bowl. Mix egg, milk and oil. Make a well in the center of dry ingredients and pour in egg mixture all at once. Stir lightly and quickly just to mix. Batter will be lumpy. Grease muffin pans to about 2/3 full. Bake about 15 to 20 minutes until lightly brown.
Wash and sort cranberries; remove orange seeds. Grind cranberries and orange with peel through food grinder (using finest blade). Stir in sweetener. Chill before serving.
In a bowl, mix corn syrup, butter and peppermint. Beat well. Gradually add 2 cups of powdered sugar. Beat. Stir in as much of the remaining powdered sugar as possible with a spoon.
Cook beans in water together in large kettle 3 to 4 hours. In a large skillet, cook in olive oil the onion, garlic, carrots, celery, cabbage and potatoes. Cover and simmer, stirring often, for 30 minutes. Add to beans. Also add macaroni, salt, pepper and cooked tomatoes. Simmer together 15 minutes. Serve.
Cook and drain macaroni. Saute pimento, onion and mushrooms in 3 tablespoons of margarine. Add together all ingredients except crackers and place in greased casserole dish. Cover with crumbled crackers. Bake at 300° for 25 minutes.
Saute celery, onion and green pepper in 1 stick margarine. Prepare rice according to directions on package. Mix all ingredients, reserving half of the cheese for topping. Bake at 350° until hot. Serves 25.
Brown beef and cook onion; drain fat. Stir in corn, tomato sauce, chili powder and salt. Prepare corn muffin mix as directed on package; spoon into ground beef mixture. Bake in preheated 400° oven for 20 minutes. Makes 4 to 6 servings.
Wrap each bread stick with bacon slice in a spiral. Place 6 at a time on a paper towel on a bacon rack (for the microwave). Cover with a paper towel. Microwave 6 minutes on High or until bacon is crisp, turning once. You may roll wrapped bread sticks in Parmesan before cooking.
Thoroughly cream first 6 ingredients. Sift flour, soda and salt and add to creamed mixture. Roll into 1-inch balls. Roll balls in granulated sugar until coated. Do not press. Bake at 375° for 8 to 10 minutes on ungreased cookie sheet.
Mix margarine, sugar, cocoa and milk together. Bring to a boil and cook 1 minute. Remove from heat and add vanilla, peanut butter and oats. Mix well. Spoon onto waxed paper and let harden.
Cream the butter and sugar. Beat in eggs, one at a time. Roll dates, nuts and candy in 1/2 cup of flour. Sift soda and remaining flour into bowl alternately with milk. Beat after each addition. Stir in coconut, nuts, fruit and candy. Bake in a large greased tube pan at 250° for 2 1/2 to 3 hours. Add topping. Cool completely before removing from pan.
Cream together the butter and sugar. Add eggs, one at a time, beating well after each. Add flour and liquid alternately. Dust the fruit, which has been chopped if necessary, with a little extra flour. Fold carefully into batter; fold in nuts. Pour into a prepared tube pan. Bake in a slow 300° oven for 4 hours. This makes a huge cake that will fill the 10-inch tube pan to the top.
Mix first 4 ingredients and bring to rolling boil. Let boil for 1 minute, then add remaining ingredients and mix. Spoon onto waxed paper.
Wipe meat with cloth. Place in a small earthenware crock; add vinegar and enough water to cover; add bay leaves, peppercorns, whole cloves and parsley. Cover and place in refrigerator. Leave 3 or 4 days, turning the meat daily. Drain off liquid, reserving it for the sauce. Rub meat on all sides with seasoned flour. Brown it thoroughly in butter. Add onions, carrots and 2 cups of the spiced liquid. Cover and simmer gently about 2 hours or until meat is tender. Remove meat to a hot platter. Add gingersnaps, rolled into fine crumbs, and sugar to the gravy; cook for about 10 minutes. Add salt, if desired. Pour sauce over meat. Great with potato dumplings.
Sift together first 4 ingredients. Add next 3 ingredients. Place in a 9 x 13-inch greased pan.
In a medium saucepan, melt butter over moderate heat. Add carrots and onions. Cook, stirring occasionally, for 5 to 7 minutes or until onion is soft, but not browned. Stir in orange rind, green beans, almonds, pistachios, honey, turmeric and 1/2 teaspoon salt. Reduce heat to low and simmer, stirring occasionally, for 30 minutes.
Make Roux from flour and shortening. Add flour and shortening in iron skillet and cook on medium heat until brick brown (stirring occasionally).
Bake at 400° for 20 minutes. Spread ketchup over top.
Mix together. Chill. Great as a topping for Jell-O, too.