HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 2 cups of water to a boil in saucepan. Add jello and pudding mixes one at a time and stir well until dissolved. Bring to a boil, turn off heat and cool. Pour cooled mixture into 2-quart bowl. Add carton of Cool Whip and drained oranges. Stir slowly until blended. Refrigerate.
Whip the butter and sugar until light. Add the chocolate and vanilla. Beat until blended. Add 1 egg and beat 5 minutes. Add the other egg and beat 5 more minutes. Fill baked pie shell. Chill.
Preheat oven to 425°. Put butter in pan and place in oven to melt. Mix all other ingredients and beat until smooth. Remove pan from oven. Pour batter into pan and bake 20 to 30 minutes.
Dissolve gelatin in the boiling water and let sit until partially set. Whip the gelatin and then add the rest of the ingredients (except oil) in the	order given in the list of ingredients. Pour	into 9 x 13-inch dish which has been oiled and let set until firm. Cut into squares to serve.	Serves 12.
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, peel, and nutmeg. Chill until mixture thickens. Fold in sour cream, reserved pineapple and pecans. Pour into glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.
Have sausage and cheese at room temperature. Mix uncooked sausage with cheese and Bisquick. Roll into 1-inch balls and place on a cookie sheet. (You can freeze now on the sheet. When frozen, they can be bagged.) Bake at 400° about 15 to 20 minutes. You can bake and freeze them, too.
Oil and flour tube pan. Mix ingredients 2 minutes. Bake 1 hour and 15 minutes at 325°.
Boil potato until done. Peel and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about one pound). Sprinkle dough board with powdered sugar or on long piece of wax paper. Roll dough out thin and spread peanut butter. Roll up, wrap in wax paper and refrigerate until cool enough to slice.
Boil vermicelli; drain and cool. Sprinkle Salad Supreme seasoning on vermicelli. Mix vegetables with vermicelli. Add Italian dressing. Mix well. Marinate in refrigerator at least one hour before serving.
Brown meat until crumbly. Drain off grease and add onion, green peppers, sugar, mustard, vinegar, salt and catsup. Cover and simmer for 30 minutes. Serve on hamburger bun.
Clean okra and cut into big pieces. Chop the onions. Put fresh tomatoes in boiling water; let stand for about 10 seconds. Peel tomatoes and cut up. Heat oil or Pam in a deep cast-iron skillet. Add vegetables and enough water to boil okra. Add the oregano, bay leaf and salt. Cook over medium heat until okra is done.
Simmer to boiling the margarine, cocoa and water. Blend together in a large bowl the flour, sugar, soda, sour milk and eggs. Add chocolate mixture to flour mixture. Bake cake in a 17 x 11-inch jelly roll pan (any smaller and cake will run over). Bake at 325° for 15 minutes. Bake 5 minutes more while you make frosting. Frost the cake immediately after removing from oven.
Combine the first 3 ingredients together and spread in 9 x 9-inch pan. Mix together the confectioners sugar, cream cheese and Cool Whip. Spread this mixture over graham cracker crust. Spread the pie filling on top of Cool Whip mixture. Refrigerate before serving.
In a large mixing bowl, beat 1 egg slightly. Add 1/2 cup evaporated milk and stuffing mix. Toss lightly. Let stand a few minutes until most of the liquid is absorbed.
Heat oil in skillet. Saute shrimp with garlic, onion, oregano, salt and pepper until shrimp are red and onions are brown. Add wine and tomato sauce; cook for 5 minutes. Serve over hot, buttered angel hair or spaghetti. Makes 6 servings.
Blend cream cheese with seasoning. Pat into round or square flat shape. Roll on all sides in lemon pepper.
Chop up in bite size pieces broccoli and celery. Cover with water and cook until crisp and tender (do not drain). In large saucepan, combine oleo, flour, salt and pepper. Cook and stir until flour is slightly browned. Add milk 1 cup at a time. When sauce starts to thicken, add Velveeta. Stir and cook over medium heat until cheese is completely melted and sauce is fairly thick. Add cheese sauce to vegetables. Let set for 15 minutes before serving.
Mix it all together except for noodles and cheese. Cook for 3 hours. Cook mostaccioli noodles. Serve noodles with sauce over them and cheese on top.
Put first four ingredients in pan which oil has been added; brown meat. Add water, bouillon cubes, cover and simmer one hour. Stir in Worcestershire sauce, celery, potatoes, onions and carrots. Cover and simmer one hour or until vegetables are tender. Thicken with flour, water mixture.
Sift flour, salt and spices together; cream sugar and margarine and add eggs one at a time. Beat well after each addition. Dissolve soda in buttermilk and add to creamed mixture. Mix well. Fold in jam, raisins and nuts. Bake in greased and floured loaf pan at 350° for 1 hour and 10 minutes. Serves 8 or 10.
Combine sour cream, cream cheese, lemon juice, horseradish and Old Bay. Stir over low heat until bubbly. Add green pepper and flaked crab meat. Continue to heat until crab is heated through. Serve with variety of crackers, chunks of bread or fresh vegetables.
Mix first 5 ingredients together. Place in lasagne pan. Drizzle melted butter over top. Cook at 350° for 45 minutes to 1 hour. Easy and good for lots of people. Serves 12.
Cook water and sugar to a thick syrup. Peel and quarter apples and put in pan. Add pinch of salt; pour syrup over apples. Slice margarine or butter over apples. Add 1/4 cup of red cinnamon candy hearts before cooking. This makes apples a pretty red color and adds flavor. Cook on top of stove on medium-low until clear (20 to 35 minutes). (Apples may be baked in a 350° oven about 45 minutes, but tend to be slightly watery.) Make in a 9 1/2-inch round pan. Serves 8.
In large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimentos. In small bowl, mix sugar and oil; pour over vegetables and mix well. Cover and refrigerate at least 8 hours.
Alternating ham and salad olives, press through a meat grinder. Add enough mayonnaise to moisten. (Needs to be easy spreading consistency.) Do not add salt.
Spread crescent rolls in bottom of 9 x 13-inch pan to make crust. Bake as directed on package, 7 to 8 minutes (don't overbake). Cool, then top with the following: Cream the mayonnaise, cream cheese and spices together, then spread over cool crust. Top with finely chopped raw vegetables. Sprinkle Cheddar cheese on top. Chill before serving.
Boil peeled potatoes and eggs. When potatoes are tender, place in large bowl, making sure not to retain any excess water. While potatoes cool, peel eggs. Separate egg whites, placing yellows in small bowl. With fork, mash yellows, adding mustard to make a creamy texture. Cut up egg whites and add to cooled potatoes. With a large spoon, chop potatoes to desired texture. Add 2 teaspoons relish and desired mayonnaise and mustard to potatoes. Stir well. Salt and pepper to taste.
In skillet, brown meat; drain off excess fat. Add tomatoes, chili powder, Worcestershire sauce, garlic salt, sugar and dry mustard. Stir well, breaking up large pieces of tomato. Bring to a boil; reduce heat. Simmer gently, uncovered, for 15 to 20 minutes, or until thick. Spoon into toasted buns. Sprinkle with lettuce and shredded cheese. Makes 8 servings.
Place sugar, flour, soda, salt and cinnamon in a large bowl; blend. Stir in Raisin Bran. Stir in by hand the oil, eggs and buttermilk. Fill muffin cups 2/3 full. Bake at 400° for 15 minutes. Bake what you need and keep the rest in covered bowl in refrigerator. Spoon out as needed. Do not stir batter if you refrigerate it. Keeps 6 weeks.
Preheat oven to 225°. Mix all ingredients except sugar in blender and whip for 5 minutes. Dissolve sugar in saucepan and cook until caramelized. Pour sugar into 9-inch cake pan and pour custard on top. Place a low roasting pan half filled with water in oven. Set cake pan with flan mixture in the middle of roasting pan and bake for 2 hours and 5 minutes.
You can play with this recipe depending on the shrimp count. Depending on the size of the shrimp will depend on how many appetizers you will get. I usually cut the bacon in half and wrap around medium size shrimp (30 count). You can prepare this the day before and let marinate. Put the bacon wrapped shrimp on a cookie sheet, making sure each is covered in the teriyaki baste. Bake at 400° for 20 to 25 minutes. They are excellent!
Mix well and put in refrigerator for 3 days. Mix each day and on day 4 roll into logs. Bake 8 hours at 175°, turning once. Put over pan for grease to drip.
Place sliced apples in baking dish. Mix remaining ingredients and sprinkle over apples. Bake in oven at 325° for 1 hour.
Beat egg; add milk, salmon and crackers until you can make a loaf. Bake at 350° for 45 minutes.
Put all ingredients except pecans in mixing bowl and beat at high speed. Pour half the batter into well-greased Bundt pan. Sprinkle pecans over and add rest of batter. Bake at 350° for 1 hour.
Sift first 4 ingredients together into bowl. Stir in mixture of egg and milk. Add cracklings; mix well. Pour into greased 8-inch baking pan or 10-inch iron skillet. Bake at 425° for 20 to 25 minutes or until browned.
Fry bacon until crisp. Remove bacon from pan. Add onions, chopped, and cook 3 minutes. Add corn with liquid and heat through. Add eggs, unbeaten, one at a time and stir gently over moderate heat. Add bacon, crumbled. Continue cooking until eggs are set. Remove from heat and serve hot.
Cook the chicken breasts and cut into bite size pieces. Mix chicken, vegetables, potatoes, and soup in a 2 qt. casserole dish. In another bowl, mix Bisquick, milk, and egg until blended. Pour this mixture over the chicken mixture. Bake at 425 for about 30 minutes or until golden brown.
Crush Oreos; mix butter, cheese and sugar, then mix milk, dry pudding and Cool Whip together. Then put both mixtures together. Layer cookies and mixture.
Mix first 3 ingredients. Stir in water. Mix together last 6 ingredients. Add flour mixture to liquid mixture, 1/3 at a time. Knead. Cut into balls, size of golf balls. Mold into shape of gingerbread man and decorate.
Drain cooked squash. Mix all ingredients together. Pour into buttered casserole. Cover with cracker crumbs. Bake 25 minutes at 300°.
In a saucepan, cook the onion in the butter until straw colored. Put the bread cubes in a large bowl. Pour in the milk and the onion. Set aside until milk has been absorbed. Add the chopped round steak, chopped veal, chopped pork, salt, pepper, allspice, nutmeg and eggs. With hands, mix all the ingredients together thoroughly and shape into balls (1-inch). Roll balls in flour.
Blend soy sauce, oil, sherry, honey and sugar. Pour 1/2 over chicken and let set 2 hours. Cook pasta (al dente), parcook (not all the way) the snow peas (you want them crunchy). Mix everything else together. Add cashews right before serving, they may get soggy.
Chop broccoli into small pieces and steam until slightly crisp. Beat eggs and milk until frothy. Mix flour, powder and salt. Stir into egg mixture. Mix well. Fold in broccoli, cheese and onion. Pour into a 9 x 13-inch greased baking pan. Sprinkle with seasoned salt. Bake at 350° for 30 to 35 minutes. Let stand 5 minutes. May be refrigerated and reheated in microwave. Cut into squares.
Soak beans overnight. Drain and cook with 6 cups stock until tender, about 2 hours. In large pot, heat oil; saute celery, onion and garlic until soft. Add rice and saute 2 to 3 minutes longer. Stir in 1 cup stock from beans. Add beans and rest of liquid in which they were cooked. Add remaining ingredients except milk. Cook 1 to 2 hours. Blend milk with 1/2 cup soup broth, add mixture to soup. Serve garnished with chopped green onions and a drop of sour cream.
Boil chicken and save the broth; brown the chicken pieces in butter and add the onion, bell pepper, pimentos and mushrooms. In another pan, stir the cream of chicken soup and Velveeta until cheesy. Cook spaghetti in chicken broth. Spread spaghetti in baking dish and top with chicken, adding cream mixture on top of chicken. Top layer with cheese mixture and bake until all cheese is melted.
In covered blender or food processor, combine all ingredients. Blend until smooth. Serve at room temperature or chilled with pita bread. Cut up fresh vegetables or use crackers for dipping. Makes 2 1/4 cups.
In large bowl, whisk eggs, sour cream and green onions. Sprinkle bottom of 13 x 9-inch dish with 3/4 cup Monterey Jack cheese. Cover cheese with 1/2 the egg mixture, then, in equal portions, layer as follows: chilies, jalapenos, egg mixture, chilies, jalapenos and egg mixture. Bake 25 minutes at 350°.
Cook vegetables as directed. Put in baking dish. Pour cream of mushroom soup (undiluted) over vegetables. Cover with American cheese slices. Crumble bread over cheese. Melt oleo and pour over bread. Bake at 350° for 30 minutes or until bread is lightly browned.
Use fresh or frozen uncooked shrimp. Remove shell, leaving tail. Remove black vein in back. Melt butter in pan; add seasonings. Stir-fry shrimp about 3 to 5 minutes.
Mix rhubarb, 3 tablespoons flour and sugar. Pour into a greased 9 x 12-inch pan. Mix brown sugar, 1 1/2 cups flour, butter and shortening with a fork. Crumble mixture over rhubarb mixture. Bake at 375° until brown (30 to 40 minutes).
Cook, cool, skin and debone chicken. Cut or shred into small pieces. Saute onion, pepper and celery. Heat soup. Add sour cream and chopped chiles to soup. Add all ingredients thus far together. Mix to blend well.
Put small marshmallows in bowl. Add pineapple chunks. Add nuts and grapes. Let stand overnight in refrigerator.
Beat egg yolks. Add cream or rich milk, sugar, vanilla, butter and coconut. Mix well. Pour into unbaked pie shell. Bake at 400° for 10 minutes, and 325° for about 30 minutes or until set and light brown. Top with meringue or just before serving, decorate with whipped cream.
Mix all ingredients together. Pour into pie shell. Bake 15 minutes at 425°, then reduce heat to 350°. Bake about 45 minutes longer or until inserted knife comes out clean. Serve topped with whipped cream.
Brown beef; drain and add onions. Add everything except cheese. Simmer for 15 minutes, top with cheese and serve.
Toast almonds and coconut until light brown. Fold 4 tablespoons sugar, instant coffee and flavorings into whipped cream. Beat egg whites until white. Add 2 tablespoons sugar. Mix all together and put into cupcake liners and freeze.
Mix beef, rice and spices. Roll into balls. Place in casserole dish. Mix soup and water. Pour over meat balls. Cook, covered, in a 350° oven for about 45 minutes.
In a saucepan, bring 1 inch of water to a boil. Place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm.
In large bowl, combine 2 cups flour, yeast, salt, sugar, dry milk and 1 1/2 cups water to make thick batter. Drop in eggs, one at a time; blend. Work in 2 more cups flour. Break butter into several pieces; drop into mixture. Blend with 25 strong strokes with wooden spoon. Work in coconut and nuts. Add remaining flour, 1/2 cup at a time, to form a shaggy mass. Sprinkle board with flour; turn out dough. With rhythm of push, turn and fold, knead dough for about 7 minutes. Return dough to bowl, cover with plastic wrap and leave at room temperature until double in size, about 1 hour.
Mix sugar, eggs and vanilla. Add to milk when scalding. Stir constantly until coats spoon. Strain in jar. Chill.
Cream butter and sugar. Add next four ingredients together. Mix well. Add dry ingredients. Mix. Roll into balls. Smoosh down with warm glass dipped in sugar. Bake at 350° for 10 minutes until lightly browned on edges. Frost with favorite icing. Yields 5 to 6 dozen.
Mix all together and bake in a preheated waffle iron. These are delicious and so light and crisp. Easy to stir up.
Cover pepperoni with water and boil 5 minutes; drain. Saute onions in 1 1/2 tablespoons butter. Pour remaining butter in 11 x 7 1/2-inch casserole dish. Toss spaghetti in butter. Cover with 8 ounces tomato sauce, 1/2 cup of Swiss cheese, 1/2 of the pepperoni, 1/2 of the sausage, 1/2 of Mozzarella cheese and all of mushrooms and onions. Sprinkle oregano and basil over mixture. Top with remaining Swiss cheese, pepperoni, sausage, tomato sauce and Mozzarella cheese. Bake at 350° for 20 to 25 minutes.
Preheat oven to 325°. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour; cool. Invert on serving plate. Prick top to allow cake to absorb glaze. Repeat until glaze is used up.
Leave shells on shrimp, but slit down the back with a pear of scissors and remove vein. Wash shrimp well; pat dry and spread in shallow pan. Combine remaining ingredients except bread in small saucepan and let simmer for 10 minutes. Cool to room temperature. Pour over shrimp and mix thoroughly. Cover and refrigerate 2-3 hours, stirring every 30 minutes. Preheat oven to 300 degrees. Bake shrimp, turning frequently, until they just turn pink, about 15-20 minutes; DO NOT OVERBAKE. Adjust seasoning. Serve in soup bowls with chunks of French bread to soak up the sauce and plenty of napkins.
Combine first four ingredients in a glass container; stir until sugar is dissolved. Cover; let stand overnight. Strain mixture in large pitcher, discarding mint. To serve, fill chilled glasses with shaved ice; add julep mixture and garnish with fresh mint sprigs.
Preheat oven to 375° and lightly spray baking dish (shallow) with cooking oil. Soak breads in 1 cup water. Mash soaked bread with a fork. Put ground beef in a mixing bowl. Add bread, onion, parsley, cheese, egg, salt and pepper. Mix well and dump into baking dish. Shape into a loaf. Bake for 30 minutes. Pour tomato sauce over meat; sprinkle with oregano. Bake for 20 minutes longer. Serves 4 to 6. Delicious served hot or cold.
Add tomatoes, onions, peppers, salt and water together. Boil for 10 minutes. Add to that mixture the vinegar, sugar and mustard. Boil for 10 minutes more. Add cornstarch and boil 10 minutes longer. Makes about 8 pints. Can and seal.
Preheat oven to 350°. Grease and flour a 13 x 9-inch baking pan. Remove 1 cup of the cake mix; reserve. In small bowl, lightly beat 1 egg. In large bowl, stir together remaining cake mix, melted butter and the beaten egg. Press into prepared pan. In large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 cup reserved cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool. Preparation: 15 minutes; total time, 1 hour 40 minutes.
Dissolve jello in 1 cup boiling water until syrupy, set in refrigerator. Let cream cheese soften to room temperature. Stir together sugar, vanilla, lemon juice and cream cheese; stir until smooth. Add jello. Whip chilled Milnot with mixer until fluffy. Stir in cream cheese mixture, mix well.
Heat oven to 400°. Trim crusts from bread and discard. Flatten bread slightly with a rolling pin. Combine chicken spread and Worcestershire sauce and spread on bread slices. Cut each slice into four squares. Fold each square in half, spread side in,and wrap with piece of bacon. Place bites on a broiler pan. Bake 40 minutes, turning halfway through. Drain on paper towels. Serve warm. Makes 2 dozen appetizers.
Brown sausage and onion; drain. Add other ingredients. Simmer until heated through, but do not boil. Put in crock-pot on low to keep warm. Serve with warm tortilla chips.
Cook hen in salt water (little onion and celery to taste). Make cream sauce of oleo, flour and milk. Salt and pepper to taste. Saute green pepper in mushroom juice. Bone chicken and cut in cubes. Add cheese, mushrooms, onion, green pepper, cooked spaghetti and cream sauce. Mix well and bake in buttered baking dish for 30 minutes at 350° (or a little longer until brown).
Put crumbs and butter together. Press into oblong pan. Sprinkle 1/3 cup crumbs on top of cake. Refrigerate.
Mix all together in large roaster or crock-pot. Cover and bake 1 hour at 325° or in crock-pot on medium or high for 1 to 2 hours.
Place meat on heavy-duty foil. Add all other ingredients. Marinate overnight in the refrigerator or for at least 6 hours. Cook in crock-pot on low heat for 10 hours.
In a 2-quart saucepan, bring first 4 ingredients to a boil for 1 minute and remove from heat. Then add the remaining ingredients. Drop from teaspoon onto waxed paper.
Preheat oven to 425°. Beat eggs lightly. Add sugar and salt. Blend well. Add milk and vanilla. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Then reduce heat to 350° and bake 25 to 30 minutes.
Form meat into 1/2-inch balls; do not season. Place in shallow pan; microwave for 2 minutes. Turn occasionally until meat is firm; don't overcook. Drain. Melt jelly and catsup in electric skillet. Place meat in mixture; simmer slowly for 1 1/2 hours. Have toothpicks available for guests. Serves 8 to 10.
Combine first 5 ingredients. Stir until mixed well. Add next 6 ingredients. Mix well. Spoon into lightly greased dish. Combine corn flakes, almonds and butter and sprinkle on top. Bake at 375° for 25 minutes.
Brown beef in large pan; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer for 20 minutes. Add cabbage, green beans and macaroni. Bring to a boil; simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving.
Saute onion and green pepper in 2 tablespoons oil; add meat and brown. Drain off oil and add salt and pepper, tomatoes and catsup. Simmer 15 minutes. Cook macaroni; add and stir to mix. Simmer until served. Serve with tossed salad and French bread. Serves 4 to 5.
Brown steak chunks in oil. When done, stir in remaining ingredients. Simmer for 15 minutes or microwave 10 minutes. Serve over rice or noodles.
Heat 1/2 cup oil in a skillet; brown chicken pieces on all sides. Drain chicken and reserve. Add remaining oil to skillet. Add the rice. Cook, stirring, until rice is transparent and golden. Stir in garlic. Set chicken on top of rice. Pour in the broth or water and beer. Stir in cumin, saffron, salt and pepper. Bring to a boil; simmer, covered, until rice is tender and liquid absorbed. Stir in peas and reheat. Serves 6.
Combine sugar, water and cinnamon. Bring to boil and boil for about 3 minutes. Remove from heat and add oleo. Set aside. Sift the remaining dry ingredients together. Cut in shortening until mixture crumbles. Add milk all at once and stir just until flour is moistened. On lightly floured surface, roll dough and cut into rectangles. Place apple on rectangle, add some cinnamon and dot with oleo. Bring dough up around apple. Place in ungreased baking pan. Pour syrup over dumplings. Bake at 350° for 35 minutes.
Can do both recipes on an electric grill set at 400°. Turn pancakes when bubbles appear on top. Enjoy!!
Combine sugar, butter and milk in a saucepan. Bring to a boil for 2 minutes. Bake off heat. Add peanut butter, oats and vanilla. Drop by teaspoon on wax paper.
Mix spice cake as directed on the back of the box, then add blackberry preserves and then the remaining ingredients and mix well. Grease and flour a tube pan and pour cake mix evenly in pan. Top with walnut and pecan halves and bake at 350° for 1 hour or using a toothpick and place in the cake and if it comes out clean, the cake is done.
In pan, cook onion in butter until tender. Stir in remaining ingredients. Pour into 2-quart baking dish. Bake at 400° for 20 minutes or until hot. Stir. Top with sliced cheese and croutons. Bake until cheese melts. Serves 6.
Heat milk over low heat. In bowl mix sugar, flour and eggs. Beat well. Pour into heated milk. Cook over medium heat until mixture boils. Remove from heat; add vanilla. Pour custard into prepared crust. Bake at 350° for 20 minutes. Yield: 8 servings (each with 295 calories).