HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine both packages of Jell-O with the boiling water. Let cool. Add the remaining ingredients and let set until firm.
Cream together Ricotta cheese, cream cheese and sugar. Continue beating, adding eggs one at a time. Add vanilla; fold in sour cream and then flour. Blend well. Pour into greased and floured spring-form pan. Bake in preheated 350° oven for 1 hour. When done, turn off oven (don't open) and let cake set for 1 hour. When cake is completely cooled, remove from pan, wrap in foil and refrigerate at least 24 hours. Makes very large, thick cake!
Mix and put in crust. Bake at 500° for 10 minutes, then reduce heat to 300° and bake 1 hour.
In a bowl, combine flour and brown sugar, cut in shortening until fine crumbs form. Stir in 1/2 c nuts and coconut. Reserve 1/2 c crumb mixture. Press into the bottom of a greased 9x13 inch pan. Bake at 350 F for 12-15 minutes.
Combine and sift together flour, sugar and salt. Add remaining ingredients and bake 45 to 60 minutes at 350°.
Will also need slick magazine, scissors, newspaper, saucepan, potholder and spoon.
Preheat oven to 350°. Combine crumbs, 1/2 cup of the soup and salt. Add ground beef and mix well. Shape into 6 patties. Place in 11 x 7 1/2 x 1 1/2-inch baking pan. Blend together remaining soup, chili sauce and mustard; pour over patties. Bake, covered, at 350° until done, about 45 minutes. Serve patties on noodles. Stir sauce and spoon over patties. Makes 6 servings.
Preheat oven to 375°. Mix together sugar, margarine, egg, almond extract, and vanilla. Add flour and salt. Divide dough into halves. In one half, blend red food coloring. Roll 1 teaspoon of each colored dough into a strip about 4 inches long. Place strips side by side, press lightly together and twist like a rope. Place on cookie sheet. Curve top down to form handle of cane. Bake 9 minutes or until lightly brown. Makes 3 dozen.
Mix everything together in a pot. Cook on a low heat on stove for 5 minutes.
Combine all ingredients and mix well. Batter will be thick. Spread over bottom of well-greased 9 x 13-inch pan.
Combine the first 5 ingredients; place in a 13 x 9 x 2-inch pan. Mix the oats, 1/2 cup brown sugar and margarine; sprinkle over berries. Bake at 350° for 35 minutes.
Saute onion and pepper in butter until lightly browned. Add drained mushrooms. Saute slightly. Add sour cream, sugar and peas and liquid. Simmer until it bubbles. Pour in greased casserole. Cover with buttered crumbs. Bake at 350° for 20 to 30 minutes.
Mix butter, sugar, flour, eggs, buttermilk and lemon extract. Pour in pie shell. Bake at 400° for 15 minutes. Reduce heat to 350°. Continue baking for 30 to 35 minutes.
Combine everything except meat. Bring to boil; let cool. Add browned meat and bring to boil. Add tomato juice for desired density of sauce.
Cook broccoli until tender. Drain and put in casserole dish. Combine mayonnaise, soup, cheese and eggs. Pour mixture over broccoli. Top with crackers. Bake at 400° for 20 minutes.
Put sugar, salt and cream into a heavy pan. Bring to boil for 11 minutes. Take off stove. Put in butter and chocolate chips and beat fast with mixer. Butter pan and pour in. Let cool; cut the size you like.
Melt butter; cream in sugar and cocoa; cream in eggs. Beat, then mix in Pet milk, vanilla and salt. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Melt butterscotch and peanut butter together. Stir in chow mein noodles. Drop by spoonful onto greased cookie sheet. Place raisins and chocolate chips in center, if desired. Cool before serving.
In 1-quart saucepan over low heat, heat milk and chocolate pieces until milk is warm and chocolate pieces are softened, stirring occasionally. In large bowl, beat eggs. Stir in warm milk mixture, sugar and bourbon. Place bread cubes in 1-quart casserole. Pour milk mixture over bread; stir gently to coat. Place large shallow baking pan on middle rack of oven. Carefully place casserole with mixture into baking pan. Fill baking pan with hot water to depth of 1-inch. Bake, uncovered, at 350° for 45 minutes or until knife inserted in center comes out clean. Serve with whipped cream.
Melt the chocolate chips. Roll the half banana in the chocolate, then roll in Rice Krispies. Push a pop stick into each banana. Cool and eat.
Cover bottom of 11 x 7-inch ungreased pan with rolls. Bake at 350° for 7 to 8 minutes. Rolls will start to brown but not quite done. Cool.
Mix all ingredients together, then take half of the mixture and put in a greased tart pan, then spread your fruit filling over dough. Then crumble remaining dough mixture over the filling. Bake at 350° for 28 to 30 minutes.
In small bowl of electric mixer, combine cream cheese, raisins, coconut, pineapple, almond extract and 1/2 cup cereal. Mix well. Refrigerate at least 30 minutes. Form into ball. Just before serving, roll in remaining 1/4 cup cereal. Serve with crackers or fresh fruit.
Mix all ingredients and put in casserole dish. Bake at 350° for 45 minutes to 1 hour.
Melt shortening in large skillet. Cook and stir meat, onion and garlic in shortening until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients. Cover tightly; simmer 2 to 2 1/2 hours.
Pour the lime juice over fish and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion and garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt, pepper, thyme and vinegar. Stir and cook very gently for 10 minutes. Drain fish; add the other ingredients and cook until the fish is tender, about 10 minutes. Serve hot with boiled green bananas and boiled flour dumplings. Run down can also be used as a stuffing for breadfruit. Salt codfish or lobster can be substituted for mackerel.
In a large bowl, combine oat bran, flour, sugar, baking powder, baking soda, salt and cinnamon. Mix thoroughly; set aside. In a small bowl, lightly beat egg with a fork, then stir in milk, salad oil and grated peel. Pour all at once into flour mixture. Stir just until moistened. Fold in apples, dates and walnuts. Fill 12 greased or paper cup lined muffin cups 2/3 full. Bake in preheated 400° oven until done, about 20 minutes.
Cook together 10 to 12 minutes. Then, remove from heat and beat for 2 to 3 minutes. Add coconut and pecans. Makes enough for top and middle. (Double for sides.)
Mix together eggs, 2 tablespoons soda, liquid sweetener, 1 teaspoon soda and water. Add first mixture. Add flour and baking powder. Drop by teaspoon on baking sheet. Bake at 350° for 12 to 15 minutes.
Let bread dough thaw slightly and break into pieces into buttered 13 x 9 x 2 cake pan. Sprinkle dry pudding over dough. Melt margarine. Add brown sugar and milk. Pour over dough and sprinkle with cinnamon and nuts. Place in cold oven overnight. In morning, turn oven to 350° (do not preheat). Bake 20 to 30 minutes. Invert onto cookie sheet lined with foil while hot.
When corn bread has cooled, crumble in bowl. Add bacon, onion and pepper. Add mayonnaise and mix. Fold in the tomatoes.
Dissolve Jell-O in boiling water. Add water with juice; add dash of salt. Stir in pie filling and pineapple; chill until firm. Mix softened cream cheese with Cool Whip. You might need to add a little sugar and milk to make creamier and smoother. Spread on top of Jello-O and sprinkle with chopped nuts. You can use a 9 x 13 pan or serving bowl, your choice.
In heavy saucepan, boil eggplant that has been peeled and cubed. Cook for about 20 minutes, or until tender. Drain and set aside for at least half an hour. In same heavy pot add oil and saute shrimp about 10 minutes. Add onions and saute over low fire for about 10 minutes. Add eggplants and cook about 15 or 20 minutes. Add bell pepper and cook for 15 minutes. Then add 1 cup bread crumbs and cook for 15 minutes more. Add crab meat; cook for 15 minutes. Add salt and pepper to taste. Place in greased casserole dish. Add extra bread crumbs on top and bake at 350° until hot through and through.
Salsa: In a small bowl, combine papaya, almonds, onion, vinegar and red pepper; set aside.
Parboil zucchini and drain. Slice lengthwise and arrange on cookie sheet. Coat with canned milk. Salt and pepper to taste and sprinkle with cheese. Bake uncovered at 450° for 15 to 20 minutes.
Mix Cheez Whiz and Bisquick and roll into a 1-inch roll. Refrigerate for 2 hours. Cut in slices. Bake at 375°. (Add sesame seed before baking, if desired.)
Mix all ingredients. Bake at 325° for 3 hours, or place in crock-pot for 7 to 9 hours. Serve over noodles or rice.
Remove stems and cores from tomatoes. Halve crosswise. Place, cut side up, in baking dish. Combine bread crumbs, Parmesan cheese, margarine, herbs, pepper and garlic or onion salt. Sprinkle atop tomatoes. Bake in 375° oven for 15 to 20 minutes or until heated through.
Wash okra and put into hot jars. Break up garlic and put 1 bud or more into each jar as well as a piece of hot pepper. Boil the rest of ingredients and pour over okra. Seal with hot lids.
Mix sugar and mustard. Stir in vinegar, garlic powder and pepper. Add kraut, green pepper, cucumbers and onions. Chill about 2 hours before serving.
Layer hash browns in bottom of casserole dish add sausage and 1/2 of cheese. Mix eggs and milk together. Pour over top and sprinkle with remaining cheese. Bake at 375° for 35 to 45 minutes.
Combine flour, salt and baking soda. Mix well. Combine oil, eggs, sugar and vanilla. Beat at medium speed for 2 minutes.
Bake potatoes in 350° oven for 1 hour. Cut in half and scoop out, leaving shell. Fill shell with shredded cheese. Top with diced bacon and strips of chili peppers. Place under broiler for 5 minutes. Serves 4.
Beat eggs, salt, milk and flour until smooth. Preheat oven to 400°. In oven, melt butter in 9-inch cast-iron skillet or pie plate until sizzling hot; swirl to coat. Immediately add batter; place in oven and bake for 20 minutes or until pancake is puffed, golden brown and firm. Fill center with sausages and fried apple rings. Cut in wedges and serve immediately. Makes 4 servings.
In large bowl combine first 5 ingredients. Pour 1/2 bottle of barbecue sauce into mixture. Mix well. Shape into medium size balls; place in loaf pan. Cook 45 minutes at 350°, covered. Uncover. Pour a small amount of the remainder of barbecue sauce on top of each meatball. Cook, uncovered, for 20 minutes. Serve while hot.
Place all but last ingredient in kettle and simmer 20 minutes. Remove 1/3 of mixture and place in blender. Pour back into kettle and stir. Add tomato paste. Stir and simmer 10 minutes. Makes 7 pints.
Coarsely chop cabbage and put in a 2-3 quart casserole dish or 9 x 13 pan. Chop onion and sprinkle over cabbage. Sprinkle desired amount of salt and pepper over cabbage and onions. Mix mayo and soup together and spread over cabbage. Sprinkle cheese over mayo mixture, then crackers, then melted margarine. Bake at 350 degrees for 45 minutes until brown and bubbly.
Mix in order given. Chill overnight. Roll out on slightly floured board. Bake at 400° for 10 minutes in greased pan.
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Fold in blueberries. Pour into 2 lightly greased loaf pans or a bundt pan. Bake 55 minutes to 1 hour; test for doneness with a toothpick and cool on rack for 10 minutes before removing from pans. Freezes beautifully.
Combine brownie mix, eggs and water in medium-size bowl; beat well. Drop by teaspoons, 2 inches apart, on greased cookie sheets. Bake in moderate oven (350°) for 10 minutes or until firm. Cool on sheets 1 minute; remove to racks. Cool. Frost, if desired. Makes 4 dozen. Nice alternative to brownies. Enjoy!
Put aside beans and liquid. Squeeze water from tofu and tear in pieces. Combine next 7 ingredients in bowl. Add to this tofu pieces and mix until coated. Then fry tofu mixture in 1/4 cup oil over medium heat until all liquid is cooked out and tofu browned.
In a large microwave safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 mins. or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated. Spoon into a greased 13x9x2-inch baking dish. Bake, uncovered, at 350° for 35-40 mins. or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 mins. longer or until cheese is melted.
Cut roast into cubes. Add soups and water. Bake at 350° for 3 hours. Add carrots and potatoes; bake an additional hour at 350° (add more water if needed).
Heat and blend cream cheese and mushroom soup. Mix well with crab meat, mayonnaise, onion and celery. Dissolve gelatine in water and blend into crab mixture. Pour into a wet fish mold and chill overnight. Decorate the fish with pimento, olive slices and parsley. Serve with crackers.
Beat eggs. Add sugar, syrup and salt. Mix well. Add butter and vanilla; beat well. Put pecans on bottom of pie shell. Pour mixture over nuts. Bake at 400° for 10 minutes. Lower to 300° and cook for 35 minutes longer.
Mix eggs and cooking oil; add oranges and mix well, then add cake mix. Mix and bake in three layers. Bake at 325° until brown.
In large pot, cook saimin in boiling water. Rinse thoroughly under running water and chill in refrigerator. Beat eggs in small bowl, adding sugar and salt. Fry in pan and slice in thin strips. Combine saimin, char siu, cucumbers, bean sprouts and eggs and serve with sauce.
Beat until well blended shortening and molasses. Mix together and add salt, ginger, baking powder, cinnamon and flour. Chill dough. Roll out with rolling pin on floured board. Roll out 1/8-inch thick. Cut out cookies. Bake at 350° for 8 to 10 minutes. Use greased cookie sheet.
Cream butter and brown sugar together; add egg yolk and mix well. Add flour to butter mixture. Melt the milk chocolate bar. Add melted chocolate bar, vanilla and walnuts to mixture. Bake in 325° oven for 25 to 30 minutes, or until done.
Spread small amount of butter on flour tortillas; top with pieces of cheese. Place in microwave or oven just until cheese is melted. Take out of oven and roll up immediately. Let cool a while before eating.
Mix the first 5 ingredients and cook until thickened well. Stir slowly while cooking. Beat with mixer when cooked until smooth. Pour into pie shell and top with whipped egg whites. Brown in 400° oven.
In large mixing bowl, combine peanut butter and margarine; beat until smooth. Add sugar and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate morsels. Spread into 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes until edges begin to brown.
Combine first	7 ingredients, stirring well.	Combine egg substitute	and evaporated skimmed milk; add to the corn mixture. Spoon mixture into a 1 quart casserole coated with cooking spray. Place dish in a larger shallow pan; add water to a depth of 1 inch to pan. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Yield: 6 servings (102 calories per 1/2 cup serving).
Mix; cook 30 minutes. Top with 1 package soda crackers, crumbled. Slice 1 stick margarine; arrange on top. Return to oven and brown (about 10 minutes).
Cream together first 3 ingredients. Add milk slowly and stir vigorously. If using for cole slaw or regular vegetable salad, use only enough milk to make it run over easy. If using thinner as on lettuce and sliced, hard-boiled eggs, make thinner with more milk. Add vinegar last, then stir again. Will thicken some. Also great dip for finger veggies at parties.
Melt butter in bottom of pan. Pour in fruit. Mix sugar, flour and milk. Pour over fruit. Cook at 350° for 45 to 50 minutes.
Tear angel food cake into small pieces. Mix Cool Whip and dry hot chocolate mix (1/2 cup) together. Layer cake pieces and Cool Whip in bowl. Mix together 1/2 cup hot chocolate mix and 2 1/2 tablespoons water. Drizzle over cake mixture. Cover with nuts and cherries. Repeat layers and refrigerate.
Cream shortening. Add sugar and cream. Add eggs; blend well. Sift flour and spices together. Add 1/2 flour, then soda and water. Mix well after reach addition. Add ground raisins, then remaining flour. Form dough into balls (about 1 tablespoon). Bake on greased sheets at 350°.
Mix by hand, well, until blended. Pour in greased and floured Bundt or angel food pan. Bake at 350° for 1 hour to 1 hour and twenty minutes depending on heat of your oven. May use 1/2 cup chopped nuts if desired.
Mix together and put in greased casserole dish. Top with crushed potato chips. Bake at 375° for 30 minutes.
Mix juices, pudding and Jell-O and cook on medium heat until gooey. Add fruit and fold in Cool Whip. Chill in a clear bowl because it is pretty! Will be fluffy at first and then will settle flat on top.
Mix well. Place in a 9 x 13-inch casserole and bake 40 to 45 minutes at 350°. Spray baking dish generously.
Combine 3/4 cup cornbread crumbs with cooked sausage, cheese, green pepper, onion and mushrooms. Mix well and put in a greased pan. Combine milk, eggs and 1/2 teaspoon Worcestershire sauce. Stir until blended. Pour over mixture in pan. Combine remaining cornbread crumbs, butter and sauce. Pour over mixture in pan.
In a 12-inch skillet over medium heat, melt margarine. Stir in flour and salt. Gradually stir in milk and cook, stirring constantly, until mixture thickens.
Melt oleo in a 10 x 13-inch sheet cake pan. Mix all ingredients except Cheddar cheese. Grate half the Cheddar cheese and add to ingredients. Bake at 400° for 20 minutes or until brown. Grate the other half of the Cheddar cheese and sprinkle on top. Let melt. Serve hot.
Combine sugar, water, salt and vinegar in a heavy saucepan. Cook over medium heat, stirring constantly until clear without stirring. Cook until mixture forms a thin thread when dropped from spoon (242° on candy thermometer). Beat egg whites until stiff. Add hot syrup, beating constantly. Continue beating until frosting holds shape. Add vanilla and coconut. Spread frosting between layers. Sprinkle coconut over top and sides. Put freshly grated coconut over.
Cook onion in shortening until tender. Add beef; cook until browned. Add remaining ingredients. Simmer about 10 minutes. Serve between toasted split buns. Serves 6 to 8.
Mix ingredients well. Roll into small balls. Bake at 350° for 25 minutes.
In 8 Qt. Pot- cook chicken- strain and keep broth. Chop celery and onions and cook in broth. Dice chicken and add to pot. Cook until soft. Make a paste of cornstarch, molasses and soy sauce. Slowly add paste into pot. Serve over noodles.
Split 4 whole chicken breasts (about 4 pounds) and remove skin. You may bone them or leave bone in. Arrange in a shallow type baking dish. Cover breasts with thin slices of Swiss cheese. Stir together the soup (undiluted) and wine. Spoon over chicken. Sprinkle top with the stuffing mix. Drizzle top with the butter. Bake, uncovered, in a 350° oven for about 50 minutes. Serves 8. You may leave the wine out.
Put vegetables in a kettle in layers with salt sprinkled between. Let stand overnight. Drain. Rinse with cold water. Drain again. Cook vegetables with sugar, vinegar, pickling spice and water until mixture has thickened slightly. Pour into jars. Makes 7 quart jars.
Cream oleo; add peanut butter and cream well. Add granulated sugar and cream until fluffy. Add brown sugar and cream. Sift flour, soda and salt together. Add flour and milk alternately to mixture, mixing well. Roll soft dough into small balls the size of a walnut with floured hands. Place on cookie sheet. Flatten with fork dipped in flour. Bake at 375° until done.
Mix juices and sugar, pour over ice cubes; add sherbet by spoonful. Add ginger ale; mix gently and garnish with lemon slices. Serve at once. Makes 3 quarts or 24 servings. You may add white wine or vodka.
Heat oil in heavy saucepan. Stir-fry ginger root, garlic and chicken until lightly browned. Add water and mushrooms. Cook for about 45 minutes or until chicken is tender. Add salt, pepper, m.s.g. and curry. Cook for 15 minutes. Stir in long rice and onions. Simmer for 10 minutes. Serves 6 to 8 regular people or 3 Hawaiians.
Follow directions to macaroni and cheese. When done, add tomatoes, peas, and hot dogs. Cook in microwave for an additional 10 minutes.
Cream margarine and sugar; add eggs and vanilla. Add flour, salt, soda and cream of tartar; add oatmeal and nuts. Roll dough into cookie size balls. Place on cookie sheet and bake about 12 to 15 minutes at 350°.
Sprinkle small orange Jell-O with cottage cheese. Let stand 10 minutes and then mix other ingredients. Refrigerate 4 to 6 hours.
Preheat oven to 375°. Spray pizza pan with Pam. Spread crescent rolls in pizza pan. Crumble sausage and bacon on top. Spread hash browns over meat layer.
One at a time mix together cream cheese, sugar, sour cream, vanilla flavoring and Cool Whip. Mix well until no lumps appear. Pour mixture into graham cracker pie shell. Last but not least, gently add fruit topping of choice on top of mixture. Cover and let chill for approximately 4 hours.
Thaw bread; don't let rise. Grease a 13 x 9-inch pan. Tear 1 loaf into pieces. Drop helter-skelter in pan. Melt butter; add rest of ingredients. Heat and mix until smooth. Pour over bread in pan. Tear second loaf and toss on top. Let raise 2 1/2 to 3 1/2 hours. Bake at 375° for 30 minutes.
Brown chops. Place in large casserole. Top with remaining ingredients. Cover and bake at 350° from 1-2 hours or until tender. Serves 4-6.
Mix together and top with 1 stick melted margarine and corn flake crumbs. Bake at 350° for 45 minutes.
Slice fish as you like or cook small ones whole. Salt and pepper both sides of fish; beat egg in milk. Fix a double layer paper bag. Mix meal and flour in bag. Dip fish in milk and egg mixture and drop in sack of meal mix. Shake to coat; drop in hot oil. Be sure oil is boiling before dropping in fish. Cook several at a time; pieces will float to top when done. Cook to golden brown.
In a large bowl blend sugar, Crisco and eggs. In another bowl put Nabisco 100% Bran and hot water. To first mixture add buttermilk, salt, soda, flour, oatmeal and All-Bran. Add Bran and water mixture. Bake in muffin tins at 375° for 15 to 20 minutes. Can make fresh daily as batter will keep, refrigerated, up to 3 weeks.
Mix all but half and half until cheese melts and heat to boil. Add half and half.
Cook onion and celery in butter. Mix soup and add corn, then cheese and meat. Cook macaroni in broth. Combine all ingredients and bake for 25 minutes at 350°. This makes 2 casseroles.
Cream Crisco, sugar and eggs; add vanilla and buttermilk. Add flour mixture, banana and nuts. Grease pans. Bake at 350° for 60 minutes or more if needed.
Parboil cabbage head. Saute onion in butter. Mix ground beef, sauteed onion, salt, pepper and rice together. Separate leaves from head, being careful not to break them. Place large spoonful of mixture in center of leaf; fold around it. Place sauerkraut in bottom of large pot, then place stuffed cabbage on top of sauerkraut, folded side of cabbage leaf down. Add enough tomato sauce and water to cover cabbage rolls. Bring to slight boil, then turn to medium heat and simmer for 1 hour.
Sift flour; measure 2 cups. Add baking powder, salt and sugar; mix well. Sift into a mixing bowl. Beat egg until foamy, then stir in milk and melted shortening. Add to flour mixture, stirring only until mixed, not smooth. With spoon, dip batter into muffin pans. Bake in a 425° oven for 25 minutes.
Preheat oven to 375°. Grease and flour a large baking pan (or use Pam). In small bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate morsels and nuts. Spread into baking pan. Bake for 20 to 25 minutes; cool. Cut into 2-inch squares. Makes 35 (2-inch) squares.
Heat oven to 375°. Beat margarine (half or all of margarine can be replaced with equal amount of applesauce for lower fat) and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt. Stir in oats and chocolate chips. Spread evenly over a greased 13 x 9 x 2-inch pan. Bake 35 to 40 minutes.
Ugali is maize meal or corn meal poured into boiling water and stirred into a stiff mush. The Kenyans prefer white meal. This might be eaten daily and sometimes the only meal they get. Very filling!!