HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together coconut and chopped nuts. Sprinkle in bottom of a greased and floured 9 x 14-inch pan (about 2-inches deep). Mix cake according to directions on box and pour on top of coconut and nuts in pan. Melt margarine in a small pan on low heat. Add cream cheese. When softened, add powdered sugar; mix well. Add vanilla. Pour on top of cake mix. Bake at 350° for 35 minutes. Let cool before cutting.
Cook broccoli, rice and chicken separately (as you would normally cook them). I boil 6 boneless, skinless chicken breasts and then tear them into pieces. In a separate bowl, mix eggs, soup and Miracle Whip. Put broccoli, rice, chicken and 1/2 the shredded cheese in a bowl. Add 1/2 the soup mixture. Put mixture in a glass casserole dish. Pour remaining soup mixture on top and top with remaining cheese. Sprinkle bread crumbs on top and dot with butter. Microwave on High approximately 15 minutes with paper towel on top.
Mix ingredients together and place over roast. Bake at 325° for 3 to 4 hours. I leave uncovered until brown, then cover.
Cream the cream cheese in medium size bowl. Drain olives, pimiento and chilies. Add to cream cheese. Add seasonings and lemon juice. If too thick, add a little milk. Spread the mix on the tortillas and roll up like a jelly roll. Chill well. Then slice in 1/2-inch slices. These freeze well.
Mix pretzels, melted oleo and 2 tablespoons sugar lightly; press into 9 x 13-inch pan. Bake at 400° for 8 minutes. Combine cream cheese, Cool Whip and 1/2 cup sugar or 1 cup powdered sugar. Spread on cooled crust. Combine remaining ingredients. Pour over cream cheese mixture and refrigerate until set.
Cover any combination of meat with just enough water to cover and simmer 3 hours or until tender. Shred immediately and reserve broth. Add to shredded meat catsup, Worcestershire sauce, pickle relish and paprika. Add reserved broth until desired consistency is reached. This freezes well.
Beat eggs until lemon color. Add sugar; beat about 4 minutes. Add oil, vanilla and other ingredients. Fold in apples and nuts. Bake 1 hour at 350°.
Work butter into flour and salt. Add egg yolks and sour cream and mix until well blended. Divide dough into 6 sections, shape each into a ball and lightly coat with flour. Refrigerate dough for several hours or overnight until well chilled.
Pour ketchup and Pepsi into a large pot. Place washed chicken pieces in the mixture. Bring to a boil and keep at a gentle rolling boil. Mixture will gradually cook away and coat chicken. Cook about an hour. Sauce is also good with pork chops.
Mix all the given ingredients together well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Partially melt chocolate over hot water. Remove and stir rapidly until melted. Cool. Cream the sugar and shortening. Add eggs, flavoring and buttermilk. Sift together the flour, soda and salt. Add to shortening; mix well. Blend in chocolate. Pour into well-greased and floured 9-inch tube pan. Bake in 300° oven for about 1 1/2 hours. Remove from pan while still hot and place under tightly fitting cover until cool.
In saucepan, cook sliced squash and onion in boiling salted water for 5 minutes; drain. Combine cream of mushroom soup and sour cream in small bowl and add to drained squash. Stir in shredded carrot. Combine stuffing mix with melted butter and spread half of stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over top of vegetables. Bake in 350° oven for 25 to 30 minutes. Makes 6 to 8 servings.
Dissolve yeast in warm water. Mix	together; flour, baking powder, salt and sugar. Cut in shortening. Add buttermilk in which soda has been dissolved. Mix well, roll out on board. Cut with biscuit	cutter, place on baking sheet, oil tops lightly, store in refrigerator 30 minutes before baking. Remove from refrigerator, let rise slightly, bake 15 minutes at 375°, until brown.
Fry pork until golden brown. Remove and set aside. Discard all but 2 tablespoons fat. Add onions to fat and saute until soft. Add potatoes and boiling water. Bring to boil and cook over medium heat until potatoes are tender, 12 to 15 minutes. Add fish and continue cooking for 10 to 12 minutes or until fish flakes easily with fork. Add the milk and half and half; season with salt and pepper. Heat (do not boil). Garnish each serving with some of reserved pork and crumbled crackers.
Preheat oven to 350°. Mix peanut butter, sugar and eggs. Roll the mixture into 1-inch balls with floured hands. Bake for 12 to 14 minutes, until 1 cookie appears dry on top. After cooling for a minute or two on the cookie sheet, press Hershey Kisses into each cookie. Transfer to wire rack to cool completely.
Dip fresh tomatoes in boiling water to cover for 10 seconds. Core and peel. Chop fresh or canned tomatoes with food processor or knife. Pour oil into a 12 to 14-inch frying pan. Add onions and garlic. Cook over medium heat, stirring frequently until onions are golden brown (about 20 minutes). Add chopped tomatoes and basil. Cook, uncovered, stirring occasionally to prevent sticking until sauce in reduced to 8 cups (45 to 60 minutes). Add sugar; season to taste with salt and pepper. Ladle sauce into four 1-pint canning jars or freezer containers, leaving 1 inch headspace. Cover tightly. Store in refrigerator for up to 1 week or in freezer for up to 6 months. Makes 6 pints.
Mix sugar, flour and margarine together to form crumbly mixture. Set aside. Peel and slice apples in 8 x 8-inch pan. Cover with cinnamon and then water. Put sugar, flour and margarine mixture over apples. Bake at 350° for 1 hour or until mixture is browned.
Cut potatoes in half. Slice carrots. Place meat, potatoes and carrots on heavy-duty foil in a shallow pan. Top with sliced mushrooms, then sprinkle everything with Lipton soup mix. Seal the foil tightly. Roast for 1 to 2 hours at 375°.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inch. Mix brown sugar, nuts and cinnamon (reserve). Beat cake mix (dry), water, eggs, pumpkin and baking soda in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread half of the batter in pan; sprinkle with half of the reserved brown sugar mixture. Repeat with remaining batter and brown sugar mixture. Bake until cake springs back when touched lightly in center or when wooden pick inserted in center comes out clear. Bake for 35 to 40 minutes.
Melt sugar, milk and marshmallows, stirring constantly. Add chocolate chips and margarine. Mix well. Ice the warm cake. Yields icing for 1 large cake or 2 sheet cakes.
Brown hamburger. Chop and mix in onions, peppers and corn. Pour mixture into a 9 x 13-inch pan. Slice cheese and cover mixture. Mix cornbread mix and pour over mixture and cheese. Bake in oven at 425° for 25 minutes (until cornbread has browned).
Brown ground beef, bell pepper and onions; add chili powder and 1/2 of Cheddar cheese. (Save the other half of the cheese for the top of casserole.) Add beaten egg and tomato sauce. Take pan off of heat and add sour cream. Mix thoroughly.
Heat oven to 400°. Spray pan or line with foil. Combine cheese, bread crumbs and seasonings. Dip each piece of chicken in melted margarine, then in cheese bread crumbs, etc. mixture. Place in pan and bake for 20 to 25 minutes.
Peel potatoes and grate. Add salt and pepper. Lightly toss potatoes, sour cream, Cheddar cheese (save a little for the top) and the onions. Put in a greased casserole dish. Put dobs of butter on top and sprinkle with remaining cheese. Bake at 350° for 35 to 45 minutes. Serves 6.
Mix ingredients well. Form small logs. Place on wax paper and refrigerate for 1 hour. While logs are cooling, put 1 bag semi-sweet chocolate morsels and 1/2 block paraffin wax in as double boiler (water in bottom boiler). If mixture is too thick, you may need to add a little more wax. When completely melted, dip logs in mixture, then place on wax paper. Better if kept in a cool place. Yields 50.
Mix milk and egg yolks until golden in color; add lemon juice and fold in stiffly beaten egg whites. Pour into crust and bake 25 to 30 minutes at 350°.
Preheat oven to 350°. Cream brown sugar and butter. Add nuts, 1 cup flour, allspice, cinnamon and nutmeg; mix well. Remove 1 cup of mixture and refrigerate. To remainder of mixture, add eggs. Sift together 2 cups flour, baking powder, salt and baking soda. Add flour mixture and buttermilk alternately to egg mixture. Pour into greased 12 x 8 x 2-inch pan. Sprinkle top with reserved 1 cup spice mixture. Bake for 40 minutes. Remove from oven; cool before cutting into squares. Bread will keep 1 week or can be frozen. Serve with tea in late afternoon.
Mix water and butter in a saucepan; bring to rolling boil. Add almond extract and remove from heat. Add flour and stir until thick and smooth. Add eggs, one at a time, and beat well after each egg. Divide and spread on first layer. Bake 1 hour and 15 minutes until brown and crisp at 350°.
Fry bacon crisp and set aside to cool. In same pan cook hamburg, onions and celery. Cook until tender. Dissolve the bouillon in 2/3 cup of boiling water. Mix in large bowl, the beans, mustard, ketchup, garlic powder, pepper. Add hamburg mix and bouillon. Stir together. Add brown sugar. Mix well. Crumble bacon and stir into mixture. Place in large covered baking dish. Bake at 350° 1 1/2 hours.
Cream together the cup of Crisco and sugar. Sift together flour, baking powder and baking soda. Beat eggs and combine with sour cream and vanilla. Add to the creamed Crisco and sugar combination. Gradually mix in flour.
Soften and mix all ingredients. Top with a small layer of additional Cool Whip. Refreeze in an 8-inch square pan. Cut into 8 equal servings.
Make cake according to directions on box. Punch holes all over the cake with a fork. Pour Eagle Brand milk and cream of coconut over cake. Put the drained pineapple on the cake, then the Cool Whip. Keep the cake in the refrigerator until ready to serve.
Cook chicken in boiling salted water until tender. (This can be cooked with no salt.) Put pieces onto bottom of a casserole dish. Mix together soups and water in a separate bowl. Add broccoli to soup mixture. Spoon over chicken, then spread stuffing mix with the spices included. Cook at 350° for 35 minutes or until heated thoroughly.
Wash beans and drain. Cover beans with 4 to 5 cups water, salt, chicken broth, bay leaf, black pepper and garlic powder. Bring to boil; reduce heat. Simmer, covered, about 1 1/2 hour. At this time, add greens with liquid, carrots, potatoes and onion. Cook, covered, until beans and vegetables are tender, about 1 hour. Serve with sprinkle of Parmesan cheese. Do not eat bay leaf.
Combine pumpkin, sugar, oil and egg. Mix flour and dry ingredients. Add to pumpkin mixture; alternate with soda, dissolved in milk. Add vanilla, chocolate bits and nuts.
Brown beef and drain. Add all ingredients except soup, cheese and macaroni. Bake at 350° for 45 minutes. Add soup and cooked macaroni; mix well. Top with grated cheese and return to oven to melt cheese.
In tall glass put milk, chocolate syrup and vanilla ice cream. Almost fill with chilled plain soda water. Garnish with chocolate curls.
Stir all together the corn, salt, sugar and butter. Mix together eggs and milk; stir into corn mixture. Pour into greased baking dish. Bake at 300° for 25 minutes. Serves 6.
Combine lime juice, steak sauce, salsa, oil, garlic and pepper in small saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Place steak in marinade and refrigerate 8 hours or overnight. Turn occasionally. Grill steak on medium coals 12 to 14 minutes or broil in oven.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat until blended. Add egg and beat. Combine flour, salt and soda and add to cream mixture at low speed until just blended. Drop by heaping spoonfuls 2 inches apart on ungreased baking sheet. Flatten with fork in crisscross pattern. Bake 7 to 8 minutes.
Melt chips and peanut butter together; add to the cereal; coat them. Pour into 2 cups powdered sugar that's in a paper bag. Shake well. Store in an airtight container.
Place beans in heavy pot. Add cold water to cover 3 inches. Soak overnight. Cook chicken in large saucepan. Add cold water to cover and simmer until tender. Drain chicken, cool, remove skin, cut into cubes. Drain beans. Heat oil in bean pot. Add onions and saute until clear. Stir in garlic, chilies, and spices. Saute 2 minutes. Add beans and stock (or broth) and bring to a boil. Reduce heat and simmer 3 1/2 to 4 hours until beans are tender. Add chicken and cheese. Heat through.
Dump crushed pineapple (juice included) into a 9 x 13-inch pan. Put pie filling over this. Add coconut and pecans, then sprinkle dry cake mix on top. Melt butter and pour over cake mix. Bake at 350° for 1 hour.
Mix punch, 7-Up and ice cream (in scoops). Add dry ice just before serving (it will bubble and smoke). Serve in punch cups.
This lo-cal soup served for breakfast or first course for a warm weather dinner. Makes 4 servings.
Drain peas. Combine all ingredients together; salt and pepper. Chill before serving. Serves 4 to 6.
Pick over the oysters carefully. Pat dry and roll in a slice of bacon. Fasten with a small skewer. Cook in a hot chafing dish until bacon is crisp. Season and serve very hot. Serves 2.
Combine all ingredients. Mix well. Keep in airtight container. Use 2 tsp. per cup of hot water.
Place all ingredients in a large microwave-safe bowl. Mix well. Cover and cook on High 4 minutes or until heated. Stir every minute. Serves 4.
Flour chicken and saute in butter very quickly on medium heat. Saute on both sides. Add wine and flour to thicken. When chicken looks almost done, place cheese slices on top. Cover and simmer 3 to 4 minutes. Serves 4.
Roll out pie crusts and place in jelly roll pan. Bake for 8 to 9 minutes and cool. Whip cream cheese and powdered sugar. Whip whipping cream separately. Fold cream cheese mixture and whipping cream together. Spread on pie crust and chill. Just before serving, spread blueberry pie filling on top. Slice and serve.
Mix well oil, sugar and eggs. Combine and sift all dry ingredients and add to first mixture and mix well. Add vanilla, nuts and carrots. Pour into greased and floured 9-inch cake pans. (Makes 3 layers.) Bake 25-28 minutes in preheated 350 degree oven.
Mix ingredients together. Form small balls of dough on cookie sheet, flatten out. Bake in 325° oven for 10 to 12 minutes.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each addition. Beat in flour. Add flavoring and pecans. Pour in greased and floured tube pan. Bake at 325° for 1 hour. Remove immediately.
Boil 2 cups strong coffee with 1 box raisins until coffee is gone. Cream sugar and butter. Add beaten eggs. Sift flour and spices three times. Add to creamed mixture and then add raisins and nuts. Add vanilla. Cook 2 hours at 250°.
Mix together all ingredients. Serve with fresh vegetables (celery, carrots, cauliflower, cucumbers, green peppers, etc.).
Preheat the oven to 350°. Coat a 9x13 baking dish with nonstick cooking spray. In a large bowl, cream together 1 c. butter and 1 1/2 c. sugar.	Add eggs one at a time. Add 3 c. flour, baking powder and vanilla. Mix well. Spread half the batter in a baking dish. Using a wet knife, spread the pie filling evenly over the batter. Then dollop the remaining batter over the pie filling. In a small bowl mix with fork the remaining, 1/4 c. flour, 1/4 c. sugar, 2 tsp. butter and cinnamon until crumbly. Sprinkle over batter and bake 50-60 minutes or wooden toothpick comes out clean. Cool. Serves 12-15.
Mix butter, powdered sugar, sugar and oil. Then add eggs vanilla and almond. Add one cup at a time of mixed dry ingredients. Roll into balls. Flatten with glass dipped in sugar. Bake at 350° for 9 to 11 minutes.
Make brownies according to pkg. directions 13 x 9 x 2-inch pan. Bake only 20 minutes.
Put shredded zucchini in saucepan with water. Cook for 6 minutes. Add sugar and crushed pineapple. Cook an additional 6 minutes. Remove from heat. Add apricot jello. Stir until dissolved. Pour into jars. This marmalade must be refrigerated.
Boil water and pour over oatmeal; mix. Add other ingredients. Bake in greased and floured 9 x 13-inch pan at 350° for 30 to 45 minutes. While cake is hot, spread on the topping and put under broiler; cook until topping is bubbly and hot, only a minute or two, depending on your oven.
Whip the cream until very stiff. Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly. Turn into individual souffle cups or line muffin tins with paper cupcake liners and fill with mixture. Cover. Freeze until firm, 2 to 4 hours. Serve frozen, topped with chocolate shaving for garnish if desired.
In a two-quart saucepan over low heat, melt and blend chocolate and margarine. Add remaining ingredients, one at a time, heating well after each addition. Pour into a 9 x 13-inch greased pan. Bake at 325° for 30 to 35 minutes. Do not overbake.
In a mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas. Combine dry ingredients; stir into the banana mixture just until moistened. Stir in chocolate chips. Fill greased muffin cups three-fourths full. Bake at 375° for 18 to 20 minutes or until muffins test done. Makes 18 (medium-size) muffins.
Preheat oven to 350°. Prepare Noodles Romanoff according to package directions except use 3/4 cup milk. Add soup, chicken, broccoli and olives. Pour into a 2-quart casserole dish. Cover and bake 25 to 35 minutes or until done.
Place chicken and vegetables in marinade for 3 to 4 hours. I prefer to parboil onions before placing them in the marinade. Skewer separately to adjust for different cooking times. Broil on grill, basting frequently. Serve with rice in center of hot platter with the grilled food circling it.
Preheat oven to 350°. Break pretzels into bite size pieces. Mix oil and spices and pour over the pretzels. Mix well to coat all pretzels. Place on a cookie sheet. Bake 15 to 20 minutes.
Preparation Time: 5 minutes. Cooking Time: 5 minutes. Microwave Cooking Time: 5 minutes.
Melt butter in a 13 x 9 x 2-inch pan. Beat the eggs in a bowl. Sift dry ingredients and add to eggs. Add milk, cheese and well drained spinach; mix well. Spread in pan on top of melted butter. Bake in a 350° oven for 35 minutes.
Put potatoes and onions in large bowl. Cook bacon in large skillet until crisp. Remove to paper towel. Pour off all but 1 tablespoon drippings. Add bell pepper and cook over medium heat about 2 minutes. Add to potatoes. Pour vinegar into skillet and add salt and pepper and cook over medium heat until hot. Pour over potatoes and crumble bacon over top.
Cream the cream cheese and add remaining ingredients. Sprinkle chopped nuts on wax paper and put mixture on nuts, forming a ball.
Cut apples and place in lemon juice. Slice bananas and pour lemon juice over them. Drain when ready to add to other fruit. Combine all ingredients and refrigerate.
Mix first 3 ingredients together. Place in a 9 x 9-inch dish. Mix next 3 ingredients together. Set aside. Mix your oil and egg together, then add this to the flour mixture. Sprinkle this over apple mixture. Bake at 300° for 35 minutes.
Heat oven to 400°. In each of six muffin cups, place 1 teaspoon of margarine and 1 teaspoon of brown sugar. Place in oven to melt. Mix remaining ingredients, except pecan halves. Beat vigorously for 1/2 minute. Remove muffin cups from oven. Place three pecan halves on each butter-sugar mixture in the muffin cups. Divide batter evenly among muffin cups (batter will be thick). Bake for 15 minutes. Immediately invert pan after removing from oven to prevent sticking. Makes 6.
Combine chocolate morsels, 1/2 cup half and half and candy in a small saucepan. Cook over low heat, stirring occasionally, about 10 minutes or until candy melts. Stir in enough remaining half and half for desired consistency. Serve warm over waffles, pound cake or ice cream.
Mix butter, eggs, sugar and dates together in saucepan. Cook slowly; stir occasionally. When mixture leaves the pan something like scrambled eggs, remove from heat. Add the Rice Krispies and nuts. Stir well and drop or shape into balls. Roll in shredded coconut.
Combine wheat bran cereal, whole wheat flour, brown sugar, baking powder, baking soda, raisins, walnuts and salt. Combine buttermilk, egg, molasses and oleo in another bowl. Stir liquid ingredients into dry ingredients quickly with only a few strokes. Do not overmix. Place paper liners in a muffin tin and divide batter equally. Bake at 325° for 20 minutes. Freezes well for microwaving to serve.
Mix well and sprinkle on top. Bake 25 minutes at 350°.
Puncture oranges with 10 cloves each. Bake in a 350° oven for 20 minutes. Bring all ingredients to a boil. Simmer 1 1/2 hours. Let stand overnight. Add 1/2 bottle rum, if desired, for alcoholic punch.
Beat together for 1 minute: white sugar, brown sugar, eggs, vanilla and oil. Add zucchini. Sift in and stir to moisten white flour, whole wheat flour, cinnamon, baking soda, baking powder and salt. Can add couple of oranges and water. Bake at 350° in two greased loaf pans, 45 to 55 minutes. Cool 10 minutes.
In a large bowl combine broccoli (finely chopped), 1/2 cup raisins, small onion (finely chopped) and bacon strips (chopped). Then mix dressing in another bowl (mayonnaise, sugar and vinegar). Add to broccoli. Let chill and serve.
Mix beef, onion, egg, bread, salt and pepper; make 16 meatballs. Brown in skillet; pour off fat. Blend in soup, sour cream and water. Cover; simmer 10 minutes. Stir now and then. Serve over noodles. Serves 4.
Cream butter; add sugar and eggs. Blend well. Add raisins, walnuts, applesauce and soda. Fold in flour in remaining ingredients. Bake in a floured and greased pan 1 hour at 325°.
Heat oven to 400°. Boil, steam or microwave sweet potatoes, then mash or process in the food processor. While still hot, measure 1 1/2 cups into a bowl with butter, sugar, salt and milk and mix well. Sift together the flour and baking powder at least twice to thoroughly combine. Add flour to the mixture using your hands to made soft dough. Roll out and cut square biscuits. Bake on top shelf in a 400° oven for 15 to 20 minutes until light golden brown.
Thoroughly mix all of ingredients and pour into sifted flour. Knead until very stiff. Roll thin and cut with cookie cutter and bake at low temperature, 300° or 325°.
Boil boneless breasts for 1 hour. Cut and spread chicken in rectangular dish. Mix soup and sour cream together and place over chicken. Crush crackers and mix with stick of butter. Pour over top along with poppy seed. Bake at 375° for approximately 20 to 25 minutes or until bubbling.
Mix all except the pecans. Shape into 2 balls. Roll in pecans. Serve with crackers.
Early in day or day ahead: In medium bowl, mix 3 cups cran-raspberry drink and 2 cups water; pour 3 1/2 cups of this drink mix into a 6-cup ring mold; freeze. Refrigerate remainder.
Boil chicken. Cut into pieces and mix with all other ingredients, except crescent rolls. Pour into 9 x 13-inch pan. Roll crescent rolls into one large piece and place over chicken mixture. Brush top with margarine and sprinkle with crushed croutons. Bake at 325° for 1 hour.
In frypan, place oil and heat to medium temperature. Add chicken; cook, turning, about 10 minutes, or until brown on all sides. Add tomatoes, chilies, brown sugar and allspice. Bring to a boil. Cover; reduce heat to low temperature and cook 20 minutes. Add mango chutney, lemon juice and raisins. Cover; cook about 15 minutes, or until fork can be inserted with ease. Remove chicken to serving platter.
Cut crust off bread. Flatten bread with a rolling pin. Spread each piece with a light layer of cream cheese. Roll slices of bread tightly. Cut rolls into quarters. Prepare a mixture of cinnamon and sugar. Dip each roll into melted butter, then roll in the cinnamon and sugar mix. Place rolls on a cookie sheet and freeze. When rolls are frozen, store in plastic baggies. When ready to serve, place rolls on a cookie sheet. Bake at 350° until rolls are bubbly and puffy.