HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in hot water. Add juice/water mixture. Set aside 2 cups of jello mixture. Chill until firm. Add Cool Whip with reserved mixture when it reaches egg white consistency. Add chopped nuts. Spread over firm jello layer. Chill until firm. Wait until biggest mixture is set then pour 2 cups mixture over and refrigerate. Use a 9 x 13 x 2-inch pan.
Stew meat until tender. Remove bones. Add vegetables to meat; add seasonings. Cook until vegetables are done. Add butter and bread crumbs to thicken. Serve hot. Add water as necessary.
Shred cabbage,	onion and green pepper. Mix with 3/4 cup sugar. Let this mixture stand until you mix and bring to a boil the other	ingredients. Pour this over the shredded mixture and mix well. Let stand and chill in refrigerator for 3 to 4 hours, before serving. Keep refrigerated. This will keep about 2 weeks.
Save a little Cool Whip for topping if desired. Save a little crushed Whopper candy for garnish.
Wash and cull cranberries. Run through grinder on medium blade. Run orange through, peeling and all (remove pulp).
Melt marshmallows in double boiler with milk. Cool. Whip the cream and add to cooled marshmallows. Fold in creme de menthe. Place half of the crumbs in a 9 x 13-inch pan. Cover with mixture. Add remaining crumbs to top. Refrigerate overnight.
Add all ingredients to large pot, except crabmeat. Simmer for one hour. Add crabmeat. Simmer 10 more minutes. Serve.
Mix graham crackers and melted margarine and pat in 8 x 8-inch pan. Bake 10 minutes.
Cut elephant into bite-size pieces. This takes about 2 months. Add gravy to cover. Cook over kerosene fire for about 4 weeks at 405°. This will serve 3,800 people. If more people are expected, add 2 rabbits, but do this only if necessary because most people don't like to find hair in their stew.
Brown hamburger meat and drain. Mix hamburger with cheese and Ro-Tel. Crush Doritos and mix with lettuce and tomato salad. Pour Ro-Tel dip over lettuce and tomato salad just before you eat.
Measure water into a large bowl. Add yeast and stir until dissolved. Stir in remaining ingredients. Mix thoroughly and turn out on floured surface to knead. When smooth and elastic, place dough back in greased bowl. Turn dough so greased side is on top. Cover with cloth and let rise in warm place until double in bulk, about 1 hour. Punch down and let rise again for 1/2 hour.
Put liquid ingredients together in crock-pot. Brown ground beef; drain well. Saute pepper, onion and mushrooms in butter. Add to ingredients in crock-pot. Cook on low overnight or on medium for 4 hours.
Melt oleo in a 9 x 13-inch pan. Add both kinds of corn and bread mix. Gently mix with fork. Stir in eggs. Drop sour cream by tablespoons in different places over corn mixture and gently fold in. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes until mixture is firm. Let cool slightly. Cut into squares or spoon out.
Saute onions in margarine until tender. Place in a 2-quart casserole. Spread grated cheese over onions. Mix soup, milk, pepper and soy sauce. Pour mixture over cheese. Using the tip of a knife, gently jiggle in several spots to let some of the mixture go down into the onions. Overlap bread slices on top in a ring, buttered side up. Bake at 350° for 30 minutes. Push bread slices down slightly into sauce.
Stir dressing, orange juice and oil in a large bowl. Add chicken and vegetables; toss to coat. Cover; refrigerate 3 hours. Heat broiler or grill. Arrange chicken and vegetables on skewer. Broil 3 inches from heat about 15 minutes or until cooked through, turning frequently and basting with remaining mix.
Combine softened cream cheese and sharp cheese, mixing well. Add remaining ingredients. Mix well. Shape into ball and roll in chopped nuts or shredded dried beef.
In large, shallow roasting pan, put chicken, skin side up. Drain fruit, reserving syrup. Pour syrup and soy sauce over chicken. Add garlic. Bake, uncovered, at 350° for 1 hour. Baste and turn often. Pour liquid from chicken into saucepan and add sweet and sour sauce to this. Boil until sauce thickens and is reduced to about 3 1/2 cups (about 30 minutes). Pour over chicken. Refrigerate, covered, overnight. Next day, in 350° oven, bake chicken, uncovered, basting often, for 30 minutes. Then add fruit and bake and baste 20 to 30 minutes longer. Serve with rice. Can add toasted almonds to cooked rice.
Cook hamburg and onions partially; add celery and cook partially. Add water, bean sprouts, soy sauce and heat through. Add soups and heat. Add rice and cook uncovered 10 minutes. Serve over noodles.
Place all the ingredients (except the spaghetti) in a bowl and mix. Cook spaghetti in rapidly boiling water, not until it's mush but when it's ever so slightly hard. Drain. In a large bowl mix the sauce and spaghetti (steaming hot) well. Put it on the table, pour a glass of wine and enjoy!
Drain kraut. Place in bowl. Combine sugar and vinegar in saucepan and bring to a boil. Cook 5 minutes. Cool slightly. Pour over all other ingredients. Chill several hours. Yields 6 servings.
Peel 1 pound of potatoes and cut in thick slices. Fry over medium heat until done (does not have to be brown). Drain potatoes and pour off all oil except enough for gravy (about 1/4 cup). Brown 1 teaspoon of flour in remaining oil. Return potatoes and 1 chopped onion. Add water (about 1/2 cup) and simmer slowly for about 15 to 20 minutes.
Mix graham cracker crumbs and melted margarine and press into 9 x 13-inch pan. Beat together 2 eggs, 2 cups powdered sugar and 2 sticks melted margarine for 15 minutes and spread over graham cracker crust. Slice bananas and place over mixture. Spread drained crushed pineapple next and then the Cool Whip over all. Dribble chocolate syrup and sprinkle chopped nuts across. Garnish with maraschino cherries. Refrigerate to set.
Bread chicken breasts with bread crumbs. Fry them in a skillet with peanut oil until they are brown on both sides. In a baking pan, lay them in spaghetti sauce and cover with cheese. Bake at 350° to 375° for about 20 to 25 minutes. The chicken should have almost fully cooked when it was fried.
Prepare dinner according to directions on package. Add remaining ingredients. Pour into a 1 1/2-quart casserole. Bake at 350° for 20 minutes.
Brown beef, onion, pepper and garlic. Sprinkle about 4 tablespoons chili pepper on top. Add tomatoes. Add 1 tomato can full of water. Simmer 1 hour. Add salt and pepper to taste. Add beans, juice and all. Cook 15 to 20 minutes more.
Add sprinkles, M&M's and cheese. Bake at 350° for 5 minutes.
Wash roast; cover with onion salt. Place in pan. Add Lipton onion mix over roast and 2 cups of water. Add potatoes, carrots and celery, sliced each one, around the roast. Cover with Reynolds Wrap. Cook 1 hour at 400°. After cooking, use the remaining juice and add it to 2 packages of gravy mix.
In Dutch oven, mix pork and beef barbecue, corn and tomatoes. Shred chicken with fingers and stir into mix. Turn on medium. Saute onion in butter and add to mixture. Add pepper and hot sauce. Reduce heat to low, stirring occasionally. Heat thoroughly and serve.
Combine cottage cheese, JELLO, Manadarin oranges and pineapple. Fold in whipped topping. Chill. Can be served on lettuce leaves with Ritz or saltine crackers with green cherry on top. (Serves 8.)
Mix ingredients together 1 or 2 days before planning to serve. Store in refrigerator. On morning of serving, stir in large carton of Cool Whip.
Brown and drain fat. Add onion, lightly brown. Add tomatoes, breaking up, and chili, corn and potatoes. Season with salt, pepper and chili powder. Cover and simmer for 30 minutes. Easily doubled.
Thoroughly cream shortening and sugar; add egg and mix well. Sift flour, baking powder and salt. Add to creamed mixture, alternately with milk. Pour into Pam-sprayed 11 X 7 inch pan. Top with blueberries (or frozen huckleberries) sprinkle cinnamon crumbs over berries. Bake at 350° for 45 to 50 minutes. Cut in squares. Serve warm. 8 to 10 servings.
Combine all ingredients in a small saucepan. Thin with additional clam juice if necessary for good spreading consistency. Pour into a chafing dish, keeping warm to serve with crackers or toasted bread rounds.
Mix the first 3 ingredients. Spread 2 tablespoons of soup mixture on flour tortillas. Sprinkle cheese and onion; add a spoonful of hamburger. Roll; place in a 9 x 13-inch pan. After all tortillas are filled, pour the remainder of soup mixture, onions and cheese over the top. Bake, covered, for 30 minutes at 350°.
Mix Jell-O and water in blender. Over low heat, melt marshmallows; cool. Add pineapple, mayonnaise and milk. Pour into mold and let set.
Dip chicken pieces in butter or margarine, then in mixture of cracker crumbs, sesame seed, salt and pepper. Place on foil-lined pans. Bake in 375° oven for 1 hour or until done.
Cream margarine and sugar. Add eggs and beat until well blended. Add milk, pineapple and bread. Heat oven to 350°. Pour mixture into 13 x 9-inch baking pan and bake 1 hour or until golden brown on top.
Mix together. Sprinkle slivered almonds and paprika on top. Heat 15 minutes at 325°.
Boil chicken until turns white. Cut chicken into bite size pieces. Steam broccoli. Mix all ingredients together, except crackers. Salt and pepper to taste. Crumble crackers on top and drizzle with butter. Bake in a casserole dish at 375° for 30 minutes until bubbly. Can be served over white or yellow rice.
Melt butter in saucepan. Remove from heat. Stir in corn syrup, sugar, eggs, salt and vanilla. Add pecans; mix well. Spoon into tart shells. Bake at 350° for 30 to 35 minutes. Yield: 6 servings.
Mix all ingredients (except steak, salt and pepper). Simmer for 30 minutes. Brush meat with hot sauce and grill over medium hot coals for 15 minutes on each side. Baste frequently with sauce. Season with salt and pepper after removing from grill.
Combine dry ingredients in bowl. In a large bowl, beat butter, eggs, vanilla and cream until well blended. Add pecans and dry ingredients to this. Pour into pie shell. Bake at 375° for 40 to 50 minutes.
Place all ingredients in a blender at once and blend until mixed. Pour into buttered pie pan. Bake at 350° for 50 minutes.
In saucepan, heat oil or drippings until hot. Add flour and stir constantly until browning begins. Pour canned milk slowly into saucepan while stirring; reduce heat to medium. Stir constantly to get all lumps out. May need to add a little sweet milk to keep gravy from being too thick. Just keep stirring and adding milk slowly to reach right consistency. Add salt and pepper to taste.
Stir together by hand (do not use mixer) all ingredients, adding nuts and apples last. Sprinkle top with 6 ounce package of butterscotch chips. Bake at 350° for 50 minutes in 9 x 13-inch pan.
Combine all ingredients except flour, butter, soup and water. Mix well. Form patties and roll in flour. Brown both sides in butter. Pour soup and water over steaks and simmer covered for 45 minutes. Turn after 20 minutes.
Cut off top of each pepper. Remove seeds. Parboil in boiling water in saucepan for 3 to 4 minutes and drain. Brown turkey with onion in skillet coated with Pam cooking spray. Add tomatoes. Simmer for 8 to 10 minutes. Add remaining ingredients except bread crumbs. Mix well. Stuff green peppers with turkey mixture. Place in shallow baking dish. Top with bread crumbs. Bake at 350° for 20 to 25 minutes or until peppers are tender.
Combine all ingredients and mix well for easy spreading. Makes enough salad for 4 sandwiches.
Dice raw chicken into 1-inch cubes. Add all seasonings, except curry powder. Using a spoon, add the curry powder to the mixture until the meat is colored yellow. Allow to rest in refrigerator overnight to improve the flavor of the curry. Heat Dutch oven pot after spraying with pan spray. Add meat to pot; cover and lower heat on stove to medium level. Stir meat occasionally to distribute seasonings. When meat is cooked, mix water and cornstarch and add to curry to thicken up the meat juices and make a gravy. Turn heat on stove to low and simmer for 5 minutes. Serve with steamed white rice and mixed vegetables.
Heat Jell-O and strawberries or raspberries until dissolved. Cool. Add buttermilk and Cool Whip. Put in a 9-inch pan. Refrigerate. (Double for a 9 x 13-inch pan.)
Cream margarine, shortening, vegetable oil and sugar. Add egg, vanilla and sour milk. Mix until well blended. Sift dry ingredients and add. Mix in zucchini last. Spoon into pan and sprinkle top of cake with chocolate chips. Bake at 325° for 45 to 50 minutes. Use a 9 x 13-inch pan.
Layer cucumber slices and salt in medium bowl. Chill about 1 hour. Drain; squeeze dry. Blend the sour cream, vinegar and sugar; fold into cucumbers. Serve with black pepper.
Cut cucumbers across in round the thickness desired. Fill a quart jar with the cucumber slices. Cover cucumbers with apple vinegar and put a screw-on lid on the jar tight. Put aside for several or more months. Pour off the vinegar (the cucumbers will have shrunk to about half volume). Fill a jar with cucumbers, leaving an inch or so at the top. Cover the cucumbers with as much sugar as the jar will take.
In double boiler, blend 2 tablespoons cornstarch with orange juice and lemon until smooth. Place over heat and stir constantly until thick. Remove from heat and add 1/4 cup sugar and oleo, rinds, salt and pepper. Stir until sugar dissolves. Blend well. Stir in beets and heat over low heat. Serves 6 to 8.
Cut meat into serving size pieces and brown. Remove and add celery, onion, green pepper and garlic. Saute vegetables, then return meat to pan and add tomato soup, wine, carrots and mushrooms. Simmer until done.
Grind the cranberries in a food processor or blender. Cut apples into small pieces (leave peel on). Peel oranges and cut into small pieces. Place the fruit into a large mixing bowl. Add sugar and jello (do not add water to jello!). Add crushed pineapple and mix well. Refrigerate a couple of hours before serving.
Mix all ingredients. Place in a mold and freeze. This is great with turkey and dressing.
Layer in large salad bowl all preceding ingredients in the order they are written. Let stand 1 hour before serving.
Bake cake according to directions on box. Makes 2 layers. Each layer, make into 2 layers. Both will make 4 thinner layers.
Combine cranberries and 1/4 cup sugar, set aside. Combine flour, cup of sugar and baking powder, mix well. Cut in shortening with pastry blender until mixture resembles coarse meal. This can be done in food processor. Stir in pecans. In separate bowl, beat eggs. Stir in milk. Add to dry ingredients, stirring only until moistened. Gently stir in cranberry mixture. Spoon batter in muffin tin. Bake at 400° for 12 minutes. Yield: 24 cupcakes.
**1/2 c. fat free egg substitute can be used instead of egg whites. Combine flour, sugar, baking soda, and cinnamon in a medium sized bowl and stir to mix well. Stir in the pineapple, including the juice, milk, egg whites or egg substitute and vanilla. Fold in carrots, raisins, and if desired pecans. Coat a 9 x 13 inch pan with non-stick cooking spray. Spread the batter evenly in the pan and bake at 325° for 35 minutes, or just until a wooden toothpick inserted in the center of cake comes out clean. Cool to room temperature.
Heat broth, beets with liquid from can, cabbage, onion and sugar to boiling point. Reduce heat. Simmer, uncovered, 5 minutes. Stir in lemon juice and refrigerate. At time of serving, either serve hot or cold; top with spoonful of sour cream. Makes about 4 cups.
Boil first 4 ingredients in a good rolling boil. While this is boiling, mix remaining ingredients and drop by spoonfuls in 9 x 12-inch pan, spreading when mixture is all in pan. Pour syrup over this batter. Bake at 350° for 30 minutes.
Brown pork chops in butter. Place in bottom of casserole dish. Layer potatoes and onions on top. Mix tomatoes and sour cream in blender. Pour over chops, potatoes and onions. Sprinkle with salt, pepper and caraway seed. Bake at 375° for about 45 minutes.
Dissolve soda in water. Sift dry ingredients. Add water, vanilla and mayo. Bake at 350° for 30 to 40 minutes.
Mix all ingredients except 1/2 cup of corn flakes. Pour into buttered 9 x 12-inch baking dish. Add a little chicken broth if needed. Top with the other 1/2 cup of corn flakes. Bake in oven 1 hour or in microwave for 20 minutes, turning every 5 minutes.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. Set aside. In a larger mixing bowl, beat brown sugar, butter and vanilla extract until creamy. Beat in egg. Gradually add flour mixture. Stir in 1 1/3 cups chocolate morsels and chopped walnuts. Spread into a greased 9-inch square baking pan. Bake 23 to 25 minutes. Immediately sprinkle remaining 2/3 cup chocolate morsels over top. Let stand until morsels become shiny and soft. Spread chocolate evenly over top. Garnish with walnut halves. When cool (chill 5 to 10 minutes to set chocolate), cut into 2 x 1 1/2-inch bars. Makes about 24 bars.
Crumble cake layers in bottom of a punch bowl. Add one layer of each ingredient. Repeat until completed. Add Cool Whip on top and cover with coconut.
Mix flour and water into a thin paste. Cut strips of newspaper and soak in mixture. Place wet strips around a balloon or ball of newspaper. Let dry overnight. Decorate the next day.
Place chopped chicken and celery in a 9 x 13-inch baking dish. Pour broth and chicken soup over this. Add salt and pepper. Mix softened butter, flour and milk together and pour over previous mixture. Bake at 350° for 40 minutes or until crust is golden brown. Serves 6.
Melt 1 tablespoon butter in 9 x 13-inch casserole dish. Line bottom of pan with graham crackers. In separate bowl, mix cream cheese and 1/2 cup milk until smooth. Set aside. Prepare pudding mix according to package directions, leaving out 1/2 cup milk. Add cream cheese mixture to pudding. Fold in Cool Whip. Pour over graham crackers. Place another layer of graham crackers over pudding mixture. In separate bowl, melt chocolate chips with rest of margarine. Mix well. Add confectioners sugar. Pour on top of crackers. Add water if needed to thin mixture. Refrigerate overnight.
Heat oven to 350°. Line muffin pans with foil cupcake cups, 2-inches in diameter. Place one vanilla wafer in bottom of each cup. In large bowl, beat cream cheese and sugar. Add eggs and vanilla; beat well. Stir in peanut butter chips. Spoon heaping tablespoonfuls of cream cheese mixture into each cup. Bake 15 minutes, or until set, but not browned. Cool in pans. In small microwave-safe bowl, place chocolate chips and butter. Microwave on High 30 seconds to 1 minute or until melted and mixture is smooth when stirred. Drop teaspoonfuls of chocolate mixture onto center of each cheesecake. Place almond slices around dab of chocolate to resemble petals. Cover and refrigerate. Makes 2 dozen cupcakes.
Combine in a heavy 3-quart saucepan the sugar, margarine, milk and salt. Bring to a full rolling boil over high heat, stirring. Remove from heat. Stir until melted the creamy peanut butter. Add and stir until blended the vanilla and marshmallow cream. Fold in the M&M's candies. Spread in greased 9 x 15-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Place veggies in layers around meat. Sprinkle with salt and pepper. Cover tightly with foil. Bake at 350° for 1 hour or until vegetables are tender. Uncover and bake 10 minutes longer to brown meat. Makes 4 to 5 servings.
Melt butter and cocoa together. Remove from heat. Stir in sugar and vanilla. Mix in eggs, one at a time. Stir in flour. Pour in a greased 9-inch square pan. Bake at 325° for 35 minutes. Serve hot.
Place vegetables in a boiler and add chicken broth. Cover and simmer for about 20 minutes or until vegetables are tender. Stir in half and half and poultry seasoning. In a small bowl mix margarine and flour into a paste. Drop lump of paste into sauce. Stir over low heat until flour paste melts and sauce thickens. Season sauce to taste with salt and pepper. Cut chicken into large pieces. Stir chicken into sauce. Pour mixture into 2 or 3-quart casserole. Place crust over filling all the way to the edge of casserole dish. Prick top to allow steam to escape. Bake in 400° oven for 20 to 25 minutes or until golden brown. Serves 6 to 8.
Preheat oven to 325°. Separate eggs, placing whites in large bowl. With electric mixer at high speed, beat egg whites until stiff peaks form. Set aside. Add lemon peel and juice to egg yolks; with same beater at medium speed, beat until well blended. Add milk; beat at low speed 1 minute. Add sweetener, flour and salt. Beat at low speed just until smooth. Fold into egg whites. Turn into 6 custard cups. Place in baking pan. Pour water to 1 inch depth around cups. Bake 40 to 45 minutes or until lightly brown on top. Serve warm or cold.
Mix shortening, sugar and eggs thoroughly. Stir in coffee and applesauce. Measure flour by dipping method or by sifting. Mix remaining ingredients; stir into applesauce mixture. Chill at least 2 hours.
In large bowl, cut lard and salt into flour until pea size balls form. Combine milk, vinegar and beaten egg; mix and add to flour mixture. Stir few times to form ball or will stick together. Take handful and form ball. Roll out. Makes 5 crusts.
Mix together and chill 2 hours. Roll into balls. Freeze or cook 20 minutes at 350°.
Combine cake mix, 1/3 cup milk and melted butter. Mix and press into a 9 x 13-inch cake pan. Bake for 6 minutes at 350°.
Peel and dice potatoes. Cook in boiling water to cover with 1/2 teaspoon salt for 10 minutes, or until tender. Set aside. Combine mayonnaise and the next 6 ingredients. Combine potatoes, eggs and mayonnaise mixture, tossing gently. Chill. Serve on lettuce leaves, if desired; sprinkle with paprika. Yields 6 servings.
Heat soup and cream cheese together until cheese is melted. Mix water and gelatine together and add to soup mixture. Cover and let cool. Blend all other ingredients and add to soup mixture. Grease gelatine mold with salad dressing (Miracle Whip). Fill with ingredients. Refrigerate at least 6 hours. Remove from gelatine mold and serve with crackers.
Cream sugar and Crisco, add eggs, milk, soda and tartar. Blend together, then add flour. Roll out on floured board and cut with water glass. Put one on bottom. Add filling and put one on top. Cut slit in top cookie. Bake 10 to 12 minutes at 400°.
Melt chocolate bark in bowl in microwave (or double boiler). When well melted, mix in peanuts and Rice Krispies and mix well. With teaspoon, drop spoon sizes on waxed paper. Allow about one inch between each, then let cool. May be placed in candy-sized paper cups. Makes 70 to 75 pieces.
Boil spaghetti noodles as directed. Combine hot noodles with Cheez Whiz and soup. Mix well. Add chicken. Pour into greased casserole dish and bake at 350° for about 20 minutes. Serve with garlic bread and salad. Serves 4 to 6.
Cook onion in margarine until tender; stir in flour. Gradually stir in water, broccoli, bouillon and Worcestershire sauce. Over medium heat, cook and stir until thickened and broccoli is tender (about 10 minutes). Add cheese and half and half. Cook until smooth and creamy. Do not boil.
Sift together flour, sugar substitute, baking powder, soda and salt in a large bowl; stir in coconut and make a well in center of mixture. Combine bananas, margarine, egg, orange rind and juice; add to dry ingredients, stirring just until dry ingredients are moistened.
Mix together shortening, butter, sugar and eggs. Sift together flour, cream of tartar, baking powder and salt. Add to the other mixture and stir. Roll into 1-inch balls, then roll into mixture of sugar and cinnamon. Place on ungreased cookie sheet and bake at 400° for 6 to 8 minutes.
Dump all ingredients together and mix well. Bake in a 9 x 12-inch cake pan at 350° for 50 minutes.
Brown pork chops in heavy skillet. Sprinkle with salt. Place in a shallow baking pan. Top each pork chop with a thin slice of lemon. Make a sauce with the remaining ingredients. Heat sauce until steaming. Pour sauce over chops; cover and bake at 350° for 40 to 45 minutes.
Cook dates, egg, butter and brown sugar in a heavy frying pan over low heat until thick, like marmalade. Stir in vanilla, nuts and Rice Krispies. Cool. Butter hands and roll mixture into balls. The balls may be rolled in powdered or granulated sugar.