HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain fruit cocktail into measuring cup. Put fruit in bottom of a 13 x 9-inch pan. Mix lime jello with 2 cups hot water and 1 cup cold water. Pour over fruit and jell. Mix lemon jello with 1 cup juice from fruit, 2 cups hot water and cream cheese. Use mixer. Pour over first layer; jell. Mix cherry jello with 1 cup hot water and 2 cups cold water and pour over top. When almost jelled, sprinkle with 1/2 cup chopped nuts.
Sift flour, sugar, baking powder, baking soda and salt. In a 1-cup measure, mix the juice and grated rind from the orange. Add the shortening and enough boiling water to make 3/4 cup. Add the wet ingredients to the dry ingredients. Add the egg and cranberries and mix well. Pour into a greased and floured 8 x 4-inch loaf pan and let stand for 20 minutes. Bake at 350° for 60 to 70 minutes. This recipe is easily doubled.
Mix ingredients together and chill several hours to blend flavors. Yield: 2 cups.
Combine all ingredients and mix well. To serve, mix 2 teaspoons per cup of boiling water or 3 teaspoons per mug of boiling water.
Mix cake mix, jello, orange juice and eggs well. Pour into 3 (9-inch) cake pans and bake 20 to 25 minutes at 350°. Dissolve the confectioners sugar in the lime juice and spoon over the hot cake layers. Mix butter, cream cheese, confectioners sugar and vanilla well. Spread over cake layers.
Brown hamburger and drain. Cut onion and carrots into cubes and place in a food processor. Dice, slice or cut to your liking. Avoid letting your mix get too watery. Mix this into the ground beef with the garlic powder, black pepper and salt.
Break graham cracker in half. Place on small plate. Put Hershey bar on top of cracker. Add marshmallow; top with remaining half of graham cracker. Microwave for 10 seconds. Remove from microwave carefully.
Line a 9 x 13-inch cake pan with rhubarb. Sprinkle sugar and jello over rhubarb; pour 1 cup water over mixture and set aside. Mix cake mix, 2/3 cup water, butter and eggs together. Pour over rhubarb mixture. Bake 1 hour at 350°. Serve with whipped cream.
Drain strawberries, reserving syrup. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir until dissolved gelatin. Chill until almost set. In chilled bowl, beat cream until stiff. (If using dessert topping mix, prepare as directed on package.) Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1-quart mold or into individual molds. Chill until firm. Unmold; if desired, serve with sweetened whipped cream or Creamy Stirred Custard and garnish with strawberries or other fruits. Makes 6 to 8 servings.
Mix sugar and flour together. Add well beaten egg yolks, lemon rind, juice, melted butter and milk. Fold in stiffly beaten egg whites. Turn into a pastry-lined pan and bake at 450° about 5 minutes. Reduce temperature to 325° and bake about 45 minutes longer or until firm. Cool before serving.
In a saucepan, fry the bacon and onion until the bacon is crisp. Remove the bacon, chop and set side. Add tomatoes, bouillon, sugar and pepper or salsa. As the tomato mixture comes to a boil, chop the cabbage. Mix it in and simmer 20 minutes. Stir in flour and bring to a boil. Place in a serving bowl and garnish with chopped bacon. Serves 10.
Stir cocoa and baking soda in a mixing bowl. Blend in 1/3 cup oil and boiling water. Stir until mixture thickens, then stir in sugar, eggs and remaining oil. Mix until smooth and creamy. Now add your flour, vanilla and salt. Blend completely. Pour into a greased 9 x 13 pan and bake for 30 to 45 minutes at 350°.
Combine oil and sugar; mix well. Add eggs and bananas; beat well. Add in order given: soda, baking powder, salt, flour, milk, vanilla and nuts. Bake at 350° for 1 hour.
Pour apple pie filling in unbaked pie shell. Spread the cake mix over the pie filling. Then dot the 1/2 stick oleo over the cake mix. Put in oven and bake 1 hour at 350°.
Peel the pears and core them. Be careful not to cut all the way to the bottom. Fill it with sugar and pour Amaretto over the sugar. Steam them for 45 minutes or until they are soft. Cool a little and pour whipped cream over them.
Pare apples and slice thin. Mix sugar, flour, salt, spices and add to apples. Fill 9-inch pastry lined pan and hot margarine. Adjust top crust and bake at 400° for 50 minutes.
Cook egg noodles until tender; drain. Put in deep baking dish. Add drained tuna, cream of mushroom soup and peas or broccoli (your choice). Mix very well. Bake at 350° for 15 to 20 minutes. Makes 5 servings.
Crush 1/2 quart strawberries; mix with water, sugar and cornstarch. Boil until thick and clear. Put whole berries in baked pie crust. Pour sauce over berries. Chill until firm. Serves 8.
Mix the first 5 ingredients; let sit at room temperature at least one hour. Then add the tomato mixture to cooked and drained pasta. Sprinkle with Parmesan cheese. Prepare baked meatballs and top pasta with them. Serve with garlic bread and a tossed salad.
Combine ingredients and place in a 2-quart casserole baking dish, covered with foil. Bake at 350° for 30 minutes. Remove foil and brown. Good hot or cold.
Fry bacon until crisp. Mix other ingredients in a pan. Add bacon with grease. Cook at medium heat until reasonably thick, stirring constantly. Pour over your choice of salad greens and mix well. You may let vegetables cook a few minutes in a pan with dressing on them or pour over the fresh vegetables.
Cook pasta shells according to package directions and set aside. Combine pumpkin and next 4 ingredients; stuff each shell with mixture. Spread 1 cup picante sauce into a 13 x 9 x 2-inch baking dish. Place filled shells on sauce. Top with remaining sauce. Cover and bake at 350° for 35 minutes. Sprinkle with Monterey Jack cheese and parsley.
Cook and drain macaroni (until just tender). Combine macaroni with drained tuna (sprinkle on a little lemon juice), mayonnaise, vegetables and salt.
Mix dry ingredients in bowl. Add the rest and stir until well mixed. Turn into 9 x 5-inch loaf pans, greased on bottom only. Bake at 350° for 55 to 60 minutes. Cool before serving. Looks good at Christmastime. Good luck.
Mix oil, margarine and sugar well. Add eggs and rest of the ingredients a little at a time, then add the oatmeal. Drop by teaspoon on ungreased sheet. Bake at 350° for 10 to 12 minutes or until golden brown.
Cream margarine and eggs. Add sugar; alternate milk and crackers. Add other ingredients. Cook at 350° for 30 minutes.
Combine all ingredients except coconut for 3 minutes on high speed. Pour into greased pie pan. Sprinkle with 1 cup coconut. Bake at 350° for 40 minutes. Garnish with rest of coconut.
Put milk, chocolate chips, marshmallows and salt into heavy, 1-quart pan. Stir over medium heat until chocolate chips and marshmallows melt and mixture thickens. Cool to room temperature.
Place rice in bottom of baking dish. Cover with diced chicken. Combine mushroom soup, water and 1 envelope onion soup mix; blend well and pour over rice. Sprinkle remaining 1/2 envelope of onion soup mix over casserole. Cover and bake in a 350° oven for 1 1/2 to 2 hours.
Melt honey and butter on low heat. Add cinnamon. In huge mixing bowl, mix all dry ingredients. Pour honey-butter over dry mixture and mix thoroughly. Spread in shallow pans and bake overnight at 175°. Granola is also great for using residue heat after baking something else. (It's far easier to fix than it may first appear.)
In a large saucepan over low heat, melt butter and marshmallows. Remove from heat; add chips and vanilla, stirring until melted. Stir in cereal. Turn into lightly buttered 8 inch pan. Chill. Cut into bars. Store covered at room temperature.
Cream butter; add powdered sugar and beat until smooth and creamy. Add one egg and 1/2 cup flour at a time, beating each time; when eggs and flour are all added, add whiskey and blend well. Pour into greased tube pan. Bake at 350° for 1 hour and 15 minutes.
Mix all the ingredients well in a small bowl. Combine Miracle Whip, honey and lemon juice. Refrigerate all until serving time. In a large bowl, toss dressing over chicken-apples-celery-pecans. Place on lettuce leaves. Serve with hot, crusty French bread.
Place chocolate in small glass mixing bowl. Heat in microwave 3 minutes, until chocolate is melted. Add butter; heat 1 minute. Add sugar, eggs and vanilla; beat 2 minutes. Stir in flour and salt, just until well blended. Pour into an 8-inch square dish. Sprinkle chopped nuts over batter. Cook in microwave oven 7 minutes, giving dish 1/2 turn after 3 minutes.
Put onions, green pepper, red pepper or carrots and pimento in a large mixing bowl; put 1 cup sugar over top and mix. Bring vinegar, Wesson oil, 2 teaspoons sugar and salt to a boil. Pour hot mixture over cabbage mixture and mix. Keep refrigerated overnight, then ready to use. Will keep indefinitely.
Combine ingredients, except cheese and potato chips. Sprinkle cheese and chips on top. Very good. Bake at 450° for 10 minutes, or longer for larger or until heated through.
Cut steak into serving pieces. Place in crock-pot. Add soup mix, water and mushroom soup. Cover and cook on low for 6 to 8 hours. Excellent with mashed potatoes.
Sift flour, baking powder and salt. Heat milk and butter until butter melts. Keep hot. Beat eggs until thick and lemon-colored, about 3 minutes, on high speed mixer. Gradually add sugar, beating at medium speed for 4 to 5 minutes. Add sifted dry ingredients to egg mixture. Stir just until blended. Stir in hot milk mixture and vanilla. Blend well. Pour into greased pan. Bake 25 to 30 minutes at 350°.
Beat the eggs and sugar until quite thick; add the water, then the flour, salt and baking powder sifted together twice. Line a shallow pan with greased paper (wax paper) or sprayed with Pam, pour in the batter evenly, and bake in a quick oven about 20 minutes. Turn out on cloth or paper sprinkled with sugar, tear off the paper and spread with jam or jelly. Roll up quickly.
To make low-fat, use one cup of chicken bouillon to cook onion, garlic and chicken instead of oil and butter.
Combine cake mix, 1/2 cup butter and 1 egg. Beat well. Press into 9 x 13 inch pan. Combine cream cheese, remaining 2 eggs, remaining 1/2 cup butter and box of powdered sugar. Blend until smooth. Spread cream cheese mixture over cake. Sprinkle with pecans. Bake at 350 degrees for 35 to 45 minutes. Cool. Cut into squares.
Put bottom crust in pie tin. Cook beef and garlic. Combine soup, 1 cup picante, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1 1/4 cups cheese, 1/2 cup onions and beef mixture. Top with remaining pastry. Cut slits in top. Bake at 425° for 30 to 35 minutes. Garnish with sour cream, olives, picante, cheese and onions. Makes 8 servings.
Cream butter, sugar and vanilla together. Mix in chips and nuts. Mix in flour. Roll in small balls, place on a cookie sheet, then mash down with fingers. Bake at 350° for 15 to 20 minutes.
Dissolve jello in boiling water. Add strawberries, pineapple (including juice) and bananas. Pour half the mixture into mold. Chill until firm. Spread sour cream over chilled mixture. Pour remaining mixture over sour cream. Chill until firm.
Mix cornstarch into 1/2 cup milk. Mix all ingredients well. Pour into unbaked pie crust; bake for 20 minutes at 350°.
Mix softened cream cheese, crabmeat and 1 tablespoon horseradish (optional). Line small round bowl with plastic wrap. Place mixture into bowl and press in until packed. Cover and place in refrigerator until firm. Remove from bowl and plastic wrap onto serving dish. Top with cocktail sauce. Serve with crackers.
Mix and cook all ingredients over medium-low heat until it forms a soft ball in cold water. Remove from heat. Add margarine and beat until glossy. Pour in buttered 9 x 9-inch pan.
Add enough mayonnaise to cream cheese so that it will spread easily. Add olives. Spread onto ham slices. Roll. Refrigerate overnight; slice.
Crust: To crush pretzels, wrap about a cup at a time between wax paper and crush with a rolling pin. Add melted margarine and 3 tablespoons of sugar to crushed pretzels. Mix well and press into the bottom of a 9 x 13-inch pan or glass dish. Bake for 8 minutes at 350°.
Take a layer of yellow cake and tear into pieces in bottom of large bowl. Put 1 large package of instant vanilla pudding mix according to box; pour over cake. Drain large can pineapple (crushed); pour over pudding. Put cherry pie filling, cool Whip, then add pecans and coconut if desired.
Heat oven to 350°. Melt chocolate in saucepan over low heat; remove from heat and stir in milk, coconut and walnuts. Drop mixture by teaspoonfuls onto baking sheet. Place in oven, turn off heat. Leave in oven about 15 minutes or until candy has glazed appearance. While warm, remove from baking sheet.
Mix all ingredients. Spoon into paper cups in muffin pans. Freeze. Makes 24 to 30 frozen muffin salads.
First Layer: Dissolve lime gelatin in hot water. Add crushed pineapple that has been drained. Combine pineapple juice and enough water to make 1 cup. Add and mix well. Pour into a 9 x 13-inch glass pan and chill. Dissolve cherry gelatin in hot water. Immediately beat in the jellied cranberry sauce. Chill slightly and spoon over top of lime layer when it is firm. Soften cream cheese, stir in powdered sugar and add to topping that has been prepared, according to directions or to Cool Whip. Beat this together real well. Spread over top of red layer. Sprinkle chopped pecans over top. Refrigerate until time to serve.
In small bowl, beat together eggs, butter and salt. In shallow dish, place crumbs. Coat chicken with crumbs, then egg mixture and crumbs again. In a 2-quart oblong glass baking dish, arrange chicken with meatiest pieces to outside edges of dish. Cover with wax paper. Microwave at High (10) for 16 to 19 minutes. Makes about 4 servings.
Mix all ingredients together. Roll in balls. Roll in white sugar. Press down with glass to flatten. Bake at 350° for 10 to 12 minutes.
In small saucepan, combine syrup, butter and sugar. Cook until sugar melts. Pour over bottom of 9 x 13-inch pan. Lay 6 slices of bread on top of this. Mix eggs, milk, vanilla and salt in a bowl. Pour part over bread. Add remaining bread and pour remaining egg mix evenly over top. Cover pan and refrigerate overnight.
Dissolve 2 packages raspberry gelatin in 3 1/2 cups boiling water. Pour in an 8 x 13-inch dish. Chill until firm. Soften unflavored gelatin in 1/2 cup cold water. Dissolve gelatin and sugar in hot half and half. Stir in vanilla. Beat cream cheese in bowl until creamy. Add half and half mixture, beating until smooth. Stir in pecans. Pour over raspberry gelatin. Chill until firm.
Mix all together. Put in an 8 x 8-inch Pyrex dish. Place dish in larger pan with about 2-inches of water. Bake at 350° for 45 minutes.
Wash peppers; remove stem ends, seeds and membranes. Cook 5 minutes in boiling salted water; drain. Brown beef and onion, stirring with fork. Add remaining ingredients, except tomato sauce. Fill peppers and place in deep baking dish. Pour tomato sauce over tops and around peppers. Bake at 350° for 30 minutes.
Mix dry ingredients together. Coat chicken and fry in Crisco oil about 8 minutes per side on medium to high heat. Turn often.
Preheat oven to 350°. Mix by hand; cream shortening and sugar together. Add eggs and mix well; combine flour, soda and salt together. Add buttermilk and banana and mix well. Add vanilla; add flour mixture and nuts and mix well. Bake 60 minutes.
Blend cream cheese, then add dried beef (cut into small chunks). Mix together, then add remaining ingredients. Can be rolled in chopped nuts. Chill.
Place brown sugar in a decorative tin or a small jar with resealable lid. Tie spices and peel in cheesecloth and add to jar. Seal tightly.
Mix cream cheese, butter, garlic salt and parsley to a soft cream. Spread mixture on one slice of bread. Add second slice and spread with mixture. Cut into 4 squares. Spread mixture on the sides of each square. Place on cookie sheet. Cover with foil; refrigerate until 20 minutes before serving. Remove foil; bake until lightly browned.
Pour into blender cottage cheese, powdered milk, powdered sugar, vanilla and lemon. Put Knox gelatine into cup; add cold water to blend it. Add boiling water to gelatin. Mix it well; pour it into blender. Blend; add ice cubes, one at a time into blender. Add pineapple or frozen strawberries.
Mix the first 5 ingredients, then mix (sift) the flour together. Add to first mixture. Add oats, chips and nuts last. Drop on greased cookie sheet and bake at 350° until done.
Mix in small bowl, first 5 ingredients. Cream in large bowl, butter, sugar, egg, berries and cranberry juice. Alternate mixing flour into fruits with milk. Add nuts if desired. Bake in greased loaf pan for 1 1/4 hours.
Grease 12-inch pizza pan. Line with waxed paper. Grease waxed paper. Place all of cookie dough on paper. Cover with another piece of waxed paper (ungreased). Press or roll out cookie dough to completely cover pan evenly. Remove top sheet of waxed paper. Bake until set and slightly browned. Remove from oven; cool completely. Flip onto flat plate or pan. Remove waxed paper from bottom of cookie. Turn over and decorate if desired. Can be used in conjunction with any recipe making 3 dozen cookies.
Grease 13 x 9-inch baking dish. Brown hamburger and onion. Spread in dish. Pour soup over hamburger. Cover with cheese slices. Put Tater Tots over top. Bake at 325° at least 1 1/4 hours. Can be frozen before or after baking. Serves 8 to 10.
Mix all ingredients and drop by rounded teaspoon onto a greased baking sheet. Cook at 350° for 10 to 12 minutes.
Cook rice as directed. Wash peppers and cut off the tops. Clean out the centers. Cook for 2 minutes on High in a covered 2-quart casserole with the 1/4 cup water in the microwave. Drain water and put peppers aside. To lose most of the fat from the hamburger, place a plastic colander inside a microwaveproof pie plate or dinner plate and brown hamburger in the colander on High power for 2 minutes in the microwave. The fat wil drop through the holes into the pie pan. After 2 minutes, rearrange the meat with a fork to brown evenly. Continue with 2 minutes of cooking until all the hamburger is browned. Mix all the remaining ingredients in the 2-quart casserole dish. Stuff some of the mixture and cook, covered, on High for 10 to 12 minutes. Serves 4.
Cool, peel and cut eggs in half lengthwise. Remove yolk and place in a small mixing bowl. Add remaining ingredients and mix well. Spoon into eggs. Sprinkle with paprika. Serve.
Mix all ingredients, except eggs. Beat egg yolks and water. Add to first mixture, then fold in beaten egg whites. Bake for 15 to 18 minutes in hot oven.
Heat oven to 350°. Grease 13 x 9 x 2-inch dish. Place 1 cup spaghetti sauce in dish bottom. Stir in water and set aside.
Melt chocolate and butterscotch chips over hot water (not boiling). Add noodles and peanuts and put on wax paper by teaspoons.
Combine cocoa, brown sugar, water, cinnamon sticks, cloves and a pinch of salt in a pan over medium heat. Bring to a boil and reduce heat to low; simmer for about 5 minutes.
Cook noodles, using package directions; drain. Combine noodles, tuna, mayonnaise, celery, onion, red and green peppers and salt in large mixing bowl. Blend cream of mushroom soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture carefully. Mix and then put in a 13 x 9 x 2-inch baking pan. If desired, sprinkle with bread crumbs or slivered almonds. Bake, uncovered, at 425° for 20 minutes.
Cook chicken breast in enough water to cover. Add 1/2 onion, salt and dash of pepper; bring to a boil, then cook 20 to 25 minutes on low heat or until tender. Remove skin and bones from chicken; cut into small pieces. Slice green onion and olives into small pieces.
Saute onions in butter. Add broccoli and cook until tender. Add mushroom soup, cheese, mushrooms and 3/4 cup almonds. Pour in largest casserole available or in 2 casseroles. Sprinkle rest of almonds and bread crumbs on top. Bake in a 300° oven until bubbly. Serves 18.
Mix first 4 ingredients together, then add pineapple. Put in a 9-inch Pyrex pie plate. Bake at 400° until golden brown.
Bake chicken, uncovered, for 30 minutes at 350°. Baste and cook for 45 minutes.
Bake cake in a 9 x 13-inch pan at 325° for about 15 to 20 minutes. Cool. Spread pineapple over cake. Beat cream cheese with 1/2 cup milk. Beat pudding with 2 cups milk. Combine and spread over pineapple. Top with 8 ounces Cool Whip. Sprinkle with 1 1/2 cups toasted coconut. Refrigerate overnight. Toast coconut in 350° oven for 7 to 12 minutes. Toss several times to get golden brown.
Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well.
Combine Cool Whip, cottage cheese and pineapple. Stir until softened. Add mandarin oranges, marshmallows and pecan pieces. Stir together. Add box of orange jello (dry) and stir together. Chill and keep in the refrigerator. Better after a couple of hours.
Peel, seed and mash avocados. Stir in garlic, lemon juice and mayonnaise. Spread in 9 x 12-inch dish. Carefully spread sour cream over mixture. Drain piquant sauce well and pour over sour cream. Top with layer of olives and tomatoes. Sprinkle with cheese and serve with nacho chips.
Place turkey wing or drumstick in large saucepan. Add water until meat is just covered. Add salt and onion. Bring to boil, reduce heat and simmer until meat is tender. Remove meat from broth; debone and cut meat into small pieces. Set aside. To 4 cups broth (add water to make 4 cups, if necessary), add carrots, celery and potatoes. Simmer until tender. Gradually blend milk into flour until smooth. Stir into broth, along with butter and cheese. Cook over medium heat, stirring constantly, until thickened. Add turkey meat. This is very good with chicken meat, too.
Using steel blade of food processor, chop ham finely. Remove to bowl, chop cheese finely and set aside. Combine finely chopped onion, margarine, mustard and Worcestershire sauce. Process. Add poppy seed and process. Split the whole package of rolls as one large roll. Spread both insides with onion mixture. Sprinkle ham and cheese on one side of rolls. Put rolls together in original container and cut out individual rolls. May return to	original plastic bag, cover and freeze. When ready to serve, preheat oven to 375° and heat rolls for 15 to 20 minutes. Serve hot.
Saute onion in oil. Add sauce, salt and pepper; stir 5 minutes. Remove from heat and add tofu and most of the cheese (save some for top). Stir together and pour into a 9-inch round baking dish or pie crust. Top with remaining cheese. Sprinkle with parsley. Bake at 350° for 20 to 30 minutes.
Mix all above, allow to chill.	Add Rum* to own taste or serve as nonalcoholic punch. Add cut up pieces of lemons, oranges, pineapple, limes and whole cranberries. Serves 50.
Cut meat into strips, then dice. Coat skillet or wok with oil; heat and break in eggs. When partly cooked, stir in seasoning. Add meat, soy sauce, rice, water chestnuts and celery. Stir together and continue cooking until rice barely begins to brown. Add cut onions, including green tops in slices. Stir into rice and serve. Makes 8 servings.
These ingredients mixed together are enough for each 1 1/2 pound of a meat mixture. Added note: 15 pounds of meat ball mixture makes approximately 250 meatballs.
Combine peas, onions and cabbage, then add seeds and dressing just before serving.
Mix syrup and sugar in saucepan and bring to boil. As soon as sauce boils, stir in peanut butter. Stir thoroughly. Butter a 9 x 13-inch pan and place corn flakes and peanuts into pan. Pour mixture of syrup and sugar over flakes and nuts. Let cool and cut into squares.
Place Doritos on bottom of baking dish. Layer chicken over chips. Mix soups, chicken broth and Ro-Tel together. Pour on top of chips and chicken. Sprinkle cheese on top. Bake at 350° for 30 minutes or until cheese melts.
Saute onion in oleo until tender. Combine all other ingredients except cheese. Mix good. Pour into a greased oblong casserole dish. Add cheese to top. Bake at 350° for 1 hour. Serves 8 to 10.
Mix cream cheese, milk, peanut butter and powdered sugar together. Fold in Cool Whip. Pour into crusts. Refrigerate one hour. Makes 2 pies.