HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, eggs, oil and sour cream together and pour half the batter in a 13 x 9-inch pan. Mix brown sugar and cinnamon together. Sprinkle over batter. Pour remaining cake batter over the sugar and cinnamon. With knife cut through cake in a swirling motion. Bake at 350° for 30 to 35 minutes. Mix remaining ingredients together. Poke holes in cake while hot and pour topping over cake.
Beat butter until creamy. Add shredded cheese and blend with butter. Sift flour and add salt and paprika. Add dry ingredients into cheese mixture. Shape into 1 inch balls. (These can be frozen until ready to bake.) Place on cookie sheet and bake 15 minutes at 350°. Balls will be puffed and brown.
Heat oven to 400°. Crush cornflakes, add remaining ingredients and shape into little balls. Bake on cookie sheet 12 minutes or until brown. Place on paper towels while making sauce.
Mix all ingredients and add little juice from pineapple if needed. (Do not add milk to pudding.)
In a small pan sprinkle gelatin over water to soften. Stir over low heat until gelatin dissolves. Cool. In a large bowl, combine cottage cheese, sweetened condensed milk and coconut. Stir in cooled gelatin and mix well. Turn into lightly oiled 1 1/2 quart ring mold. Chill 4 hours or until firm. Unmold onto lettuce leaves and fill center with fruit or melon.
Arrange carrots in a steamer basket; place over boiling water. Cover and steam 4 minutes or until crisp-tender. Transfer carrots to a serving dish; keep warm. Combine cornstarch, water and lemon juice in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; add dill and remaining ingredients, stirring until margarine melts. Toss with carrots.
Cook milk and flour until it thickens, stirring constantly. Use egg beater if it lumps. Cool. Gradually beat in remaining ingredients into cooled flour sauce. Frosts 3 layers.
Use 2/3 crumbs in bottom of pan. Mix margarine, sugar, eggs and pineapple. Fold in whipped cream. Put over crumb layer. Refrigerate for 12 hours, then sprinkle with rest of crumbs.
Combine first 6 ingredients in an 8-inch square baking pan. Toss well; set aside. Combine oats and brown sugar and flour in a small bowl. Cut in margarine until well blended. Sprinkle over apple mixture. Bake at 350° for 45 minutes. Makes 6 servings; 1/2 cup per serving.
Brown meat; drain grease; mix meat, Ragu, mushrooms, and cheese (grated or cubed). Place in a rectangular baking dish. Pour cornbread batter over hamburger mixture.
Prepare cake mix according to package directions. Spoon half of batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 10 minutes. (Cake will not test done.) Cool cake for 10 minutes.
Grind corn, onion and cheese together in meat grinder. In a large bowl, cream shortening. Add eggs and salt, then corn mixture and milk. Bake in greased square baking dish at 400° for 40 to 50 minutes. Cool slightly before cutting.
Cook chicken in salted water for 45 minutes, then tear in pieces. Mix soup, sour cream, chicken and mushrooms in casserole dish. In separate bowl, add butter and water to moisten the dressing. Sprinkle dressing over casserole ingredients. Bake one hour at 350° (20 minutes in microwave).
Place cranberries, walnuts and sugar in greased 8 x 8-inch pan. Mix and pour the remaining ingredients over cranberry mixture. Bake at 325° for 45 minutes to 1 hour.
Combine all ingredients, except cheese. Bake in a greased dish at 350° for 30 minutes. Add cheese on top; melt. Serve.
Cook chicken with salt in 3 or 4 quarts water until done (about 1 hour). Bone chicken and let broth cool enough until fat comes to top, then skim off. Add boned chicken, broth, carrots, onion and celery. Cook until tender, then add egg noodles and let simmer for few minutes. Do not overcook noodles.
Dip tomatoes in flour and fry or dip in Shake 'n Bake and put in oven until done.
In large skillet, melt margarine. Coat chicken with flour and cook chicken in skillet over medium heat 15 to 20 minutes or until brown. Set chicken aside.
Preheat oven to 450°. Grease baking pan or cookie sheet. Place pizza crust on pan. Brush dough with vegetable oil. Bake 5 to 6 minutes until puffed and lightly browned. Place on wire racks.
Mix all together, wrap in foil, grill for 30 minutes on grill or bake in oven for 30 minutes at 375.
Cream butter and sugar. Add egg, pineapple and pecans; mix well. Layer vanilla wafers; spread 1/2 of mix over vanilla wafers. Add rest of mix. Top with vanilla wafers. Fix the day before serving. Top with whipped cream or topping.
Cook, drain and crumble sausage. Cool completely and mix with other ingredients. Shape into 1-inch balls and place 2 inches apart on cookie sheet. Bake at 400° for 12 to 15 minutes or until puffed and golden. Can be frozen and reheated at 375° for 10 minutes.
Preheat oven to 425°. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture. Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini; mix well. Oil 2 nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly. Bake 8 to 15 minutes, until bottoms are browned. Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs; serve with warm potatoes.
Mix cranberry, orange and sugar together. Let stand for 1 hour. Mix plain gelatin with cold water. Dissolve this with lemon Jell-O and hot water. Let it cool a little, then add juice. When Jell-O mix begins to congeal, add celery, pecans and the cranberry mix. Let salad finish congealing.
Mix preserves and seasonings together. Can store for months in a tightly covered jar in the refrigerator. To serve, slice cream cheese into thick slices and place in attractive bowl (slightly separated or fanned). Pour over the cheese about 1/2 cup of the mix. Serve with crackers and a "spreader" knife. (Cream cheese is too thick to use crackers as a scoop.)
Mix cocoa, sugar, salt, cinnamon and nutmeg. Cream in butter; add beaten egg yolks, milk, flour and soda. Add nuts, jam and raisins that have been soaked in hot water and finally fold in beaten egg whites.	Pour in a greased and floured tube pan and bake for 1 hour or until tester comes out clean when inserted. Bake at 350°.
Cook cranberries and 1 quart water until they pop and are soft. Strain (not push) and set aside. In pan, put 2 cups water, red hots and cloves in bag. Cook until red hots dissolve. Add sugar and heat until dissolved. Pour in cranberry, orange and lemon juice, strain if you would like. Add 2 quarts of water. Heat and serve.
Mix the cream cheese, Cheddar cold pack and butter together until blended. Add the chopped onion, green pepper (if desired), Worcestershire sauce and chopped dried beef. Mix well; refrigerate 30 minutes to 1 hour. Shape into one ball or two and roll in chopped pecans. Wrap in Handi-Wrap, then foil. Chill. May be made several days ahead of serving. Good with crackers.
Wash and pat chicken dry. Sprinkle with salt. Combine sour cream and mustard. Dip chicken breasts in mixture to coat, both sides, then dredge in seasoned bread crumbs mixed with Parmesan cheese and garlic salt. Bake, covered, at 350° for 30 minutes. Uncover and continue baking 15 minutes. Serves 8.
Put rice in bottom of large baking dish. Roll chicken in melted butter; place on rice. Mix chicken soup, water, salt and pepper. Pour over chicken. Bake at 350° about 1 hour.
Melt butter in 13 x 9 x 2 inch baking dish in microwave or oven.
Cream butter and sugars. Add eggs and beat well. Add nuts. Sift dry ingredients and add to the first. Shape into roll. Wrap in waxed paper and let stand overnight. Cut into slices and bake in moderate oven.
In large 10 x 13-inch or 9 x 12-inch pan, spread 1/2 crushed cookies in bottom. Beat softened ice cream. Fold in Cool Whip and rest of cookies. Freeze; thaw 5 minutes.
Place chicken on uncooked rice. Use one cup in bottom of casserole. Sprinkle onion soup mix on chicken. Mix together the soups with 1 cup of water or a little more. Pour over chicken in pan. Cook, covered, for 1 1/2 hours at around 375°. I place foil over it and the last 15 minutes of baking, uncover.
Mix well, but allow bubbles to remain in batter. Grease griddle and make pancakes as large as you desire. Don't try to fry pancakes too fast. If batter is too heavy, add a little more buttermilk.
Brown beef, onions and garlic; drain. Mix soup, sauce, milk and meat; stir well. Line bottom of casserole dish with tortillas and place around side of dish. Pour half of mixture on tortillas and sprinkle with half of cheese. Pour rest of meat mixture and top with remainder of cheese. Bake until hot and bubbly at 350°.
Preheat oven to 425°. Microwave potatoes on High power for 4 to 6 minutes or until nearly done. If you wish, paint potatoes with oil and sprinkle with coarse salt. Place on middle oven rack with foil or baking sheet on lower. Bake for 10 to 15 minutes, depending on size of potatoes. Yield: 4 servings.
Brown hamburger. Saute onions and peppers. Cook pasta. Mix hamburger, onions, peppers and pasta together. Add spaghetti sauce. Add pepperoni and cheese. Put in 9 x 13-inch pan, bake at 350° until cheese is melted.
I usually don't measure my milk. If you think it needs a little more, add some. I usually double this when I make it.
Blend Ricotta and cream cheese. Blend in sugar. Beat in eggs 1 at a time. Add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream and blend well.
Cut beef in 3-4 inch squares. Season with salt, pepper, cayenne. Heat lard in skillet. Add onion and garlic, saute. Stir in flour and brown. Add tomatoes; cook two minutes. Add meat, brown on both sides. Combine vinegar and water and pour over meat. Simmer over low heat until done.
Remove casings from sausage. Cut into bite size pieces. Saute until browned. Drain fat. Clean and cut asparagus into pieces. Pare and slice potatoes 1/4-inch. Add asparagus, potatoes, onion and tomatoes to sausage. Cover and simmer until vegetables are tender, about 20 to 30 minutes. Do not stir during cooking time. Sprinkle croutons over vegetables; cover and heat 5 minutes more.
Cut flowerets from broccoli; peel the stems and dice. Combine broccoli flowerets, stems, onion, water, bouillon and garlic. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until broccoli is tender. Cool slightly.
Cook ground beef, tomatoes, tomato sauce, sugar and salt. Cook until meat is done and most liquid has cooked out. Cook egg noodles until tender. Cream sour cream and cream cheese. Add onions and fold into the drained egg noodles. Layer meat, noodles and cheese in a large casserole dish. Bake in a 400° oven until cheese melts.
Brown ground beef. Drain. Prepare taco seasoning mix as to package directions. Add to ground beef. Add refried beans to meat and simmer 10 to 15 minutes on medium to low heat. Spray 13 x 9-inch baking dish with cooking spray. Put ground beef mixture on tortilla. Add olives and onions. Roll up and place in baking dish. Pour enchilada sauce over burritos. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Serve with sour cream, salad, tortilla chips and salsa.
Coarsely crush dried bread. Combine crushed bread, Parmesan cheese, salt, onion powder, thyme, garlic powder and pepper. Dip chicken pieces in melted margarine or butter; roll in cheese mixture to coat. Place chicken pieces, skin side up and not touching, in greased large shallow baking pan. Bake in 375° oven for 40 to 60 minutes or until chicken is tender. Do not turn. Makes 4 to 6 servings.
Brown meat with 1/2 onion and the garlic powder; drain. Saute green onions separately. Julienne all vegetables and saute just until soft. Drain on paper towels (can steam vegetables to avoid fat). Mix all together. Put in wrappers and moisten edges to seal. Deep fry until brown. Freezes well.
Cook and drain spinach. Saute onions in butter until transparent. Add stuffing mix and all other ingredients. Drop on cookie sheet in walnut size balls. Freeze. Transfer to plastic bag when frozen and return to freezer. Bake as needed at 400° for 15 to 20 minutes.
Boil water. Add sugar, coffee and rum. Pour in 1/2 gallon jug and add vanilla bean. Put in cool, dark place (basement) for 6 weeks. Shake once a week or so. Serve with half and half in tiny glass for an after dinner drink.
In a bowl, toss rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13 x 9 x 2 inch baking pan. Top with the oranges. In a bowl, combine brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs, sprinkle evenly over oranges. Bake at 350 degrees for 40 minutes or until top is golden brown. Serve with ice cream if desired.
Preheat oven to 425°. In large mixing bowl, whisk together milk, buttermilk, egg, oil, sugar, salt and baking powder. Add corn meal and flour; mix well. Blend in red peppers, jalapenos and corn. Place in greased pan and bake 20 to 25 minutes.
Bring zucchini, apple juice, lemon juice, spices and margarine to a boil; boil for 3 minutes.	Add cornstarch and water, stirring constantly. Cook	1 minute more; remove from heat. Place in uncooked	pie shell; add top crust. Bake at 450° for 25 minutes.
Crumble corn bread and sliced bread finely. Add sage, onion, celery, salt and pepper. Mix well, then add eggs and broth with bouillon dissolved to crumb mixture. Use enough broth to thoroughly moisten to cake batter mixture. Pour into crock-pot and cook on high for 4 to 6 hours.
Mix dry ingredients in saucepan. Add liquids; stir. Cooking over medium heat, stir constantly until stiff (less than 5 minutes).
Mix cake mix and vanilla pudding mix (mix dry). Add oil and water. Add one egg at a time, beating mixture after each egg addition. Grease and flour an angel food cake pan and put in mixture. Bake at 325° for 45 minutes.
Dissolve yeast in 1 cup warm water. Add flour, salt, sugar, 1/4 cup Crisco and remainder of water. Add flour, if needed and work dough until it isn't sticky. Grease top of dough. Cover and let double in size (about 2 1/2 hours). Pinch off dough and roll into biscuits (about the size of a small peach). Flip biscuits over in a greased baking pan (remaining 1/4 cup Crisco goes in pan for baking). Let rise until doubled again. Bake at 350° until starts browning, then turn oven to 400° and bake until golden brown.
In a 9-inch casserole dish, arrange broccoli. Top with chicken. Combine soup and milk and pour over chicken. Sprinkle with cheese.
Bring water to boil. Add spaghetti. Cover and turn off heat. Let stand for 20 minutes.
Cream together margarine and the 1/2 cup sugar. Add eggs and beat until fluffy. Stir in vanilla and flour, mixing well. Spread evenly in buttered 9-inch round cake pan. Place apple wedges into cake batter to form a circular pattern. Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprinkle top with almonds.
Cut shortening into flour. Add milk to beaten egg. Stir into flour. Wrap and chill. Divide dough in half and roll. Divide the meat mixture and spread on each piece of dough like a jelly roll. Place on a greased pan and bake at 375° about 25 minutes. Slice to serve.
Melt margarine in 13 x 9-inch pan. Pour melted margarine in bowl with other ingredients. Mix together and return to pan. Bake in 400° oven for 30 minutes.
Brown chicken in butter. Place in casserole dish. Pour soups over chicken. Sprinkle onion soup mix over top. Add cooking sherry and small amount water. Bake at 350° for 1 hour and 30 minutes.
Put thawed chicken in large pot of water and let boil until chicken is done, or until chicken falls off the bones. Place 1/2 stick of butter and the bouillon cubes in the pot with chicken and let it all cook together.
Mix all ingredients well. Store in an airtight container. Makes about 3 cups mix. To serve: Spoon 2 tablespoons mix into a cup. Add 1 cup hot milk and 2 tablespoons rum (if desired). Stir until well mixed. Garnish with a dollop of whipped cream and a cinnamon stick.
In casserole dish, add pork and beans and first 4 ingredients; mix well. Sprinkle brown sugar on top. Bake in oven at 350° for 1 hour.
Cream the cream cheese until smooth and blend with eggs, 2/3 cup sugar and vanilla. Pour into pie crust. Bake in a moderately hot oven at 370° for 20 minutes. Remove pie from oven; cool 15 minutes. Meanwhile, combine sour cream with 2 tablespoons sugar and 1 teaspoon vanilla. Carefully spread over filling. Return pie to very hot oven at 425° and bake 10 minutes. Cool pie, then let sit overnight before serving.
Mix together Jell-O, water and pineapple. Store in refrigerator until soft set. Fold in chopped nuts and Cool Whip. Pour into mold. Let set to firm and serve.
Brown hamburger, onions and celery. Drain off fat. Add rice, soy sauce, mushroom soup, chicken rice soup, water and garlic salt. Mix well. Place all ingredients in a casserole dish and mix well. Top with chow mein noodles. Bake at 325° for 1 1/2 hours or until done. Makes 8 servings.
Mix right in pie pan flour, sugar and salt. Add oil and milk. Mix with mixture only until blended. Pat dough evenly up sides and bottom of pie pan. Make ridges on top. Prick with fork if you are making a single crust. Bake at 370° for 20 minutes.
Bake crust until done. Cool. Line bottom of crust with bananas. Mix sugar, milk and cornstarch. Cook in double boiler until thick. In another bowl, beat egg yolks and add small amount of cooked mixture to yolks. Beat until smooth. Add yolk mixture to remaining cooked mixture. Cook about 2 more minutes. Remove from heat and add butter flavoring, vanilla, salt and butter. Let cool. Pour over bananas and top with Cool Whip.
Mix well all ingredients. Set aside egg whites. Cook in boiler until thick. Pour into baked pie shell. Beat egg whites until stiff. Add 3 tablespoons sugar and spread on pie. Bake at 350° until brown.
Cook raisins in 2 cups water. When tender, drain. Mix together with lard or vegetable oil, cinnamon, cloves, nutmeg, cocoa, flour, soda and 1 cup cold water or fruit juice. Add nuts and candied fruit. Pour into greased and floured loaf pans. Bake at 300° for 1 1/4 hours. Makes 4 (3 3/4 x 7 1/2-inch) loaves. When cool, wrap in foil. Store in refrigerator or freeze.
Combine first four ingredients, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch spring-form pan. Beat cream cheese until light and fluffy; gradually add 1 1/2 cups sugar and mix well. Add eggs one at a time; beat well after each. Add sour cream and flavorings; mix well. Pour into prepared pan; sprinkle with reserved crumb mixture. Bake at 475° for 10 minutes; reduce to 300° and bake 50 minutes. Cool on wire rack. Chill.
For stuffing, mash potatoes to make 2 cups. Season with butter, salt, pepper, savory and celery. Fill body of rabbit with this stuffing and sew it up. Place quartered carrots beside it.
Melt butter or margarine. Add flour; blend. Add beet liquid; cook until thickened, stirring constantly. Add brown sugar, vinegar, salt, pepper and cloves; stir until sugar dissolves. Drain beets. Add. Heat thoroughly. Makes 6 servings.
Mix peanut butter, sugar and egg. Pat into 10 x 7 rectangle. Bake on ungreased cookie sheet. Smooth with rolling pin. Bake 20 minutes at 325°. Put the chocolate bar on top of the pastry and cover with aluminum foil. When melted, spread chocolate. Cool. Cut into bars.
Saute ground beef and onions until browned. In large casserole, mix the green beans, tomato soup and sauteed meat.
Coat a 13 x 9 pan with butter. In a large heavy saucepan, combine sugar, evaporated milk and butter. Heat over high heat until butter is melted and mixture comes to a boil, stirring constantly. Reduce heat to medium; boil 6 minutes, until candy thermometer reaches 234°, stirring constantly. Remove from heat; stir in chocolate chips, Marshmallow Creme and vanilla. Pour into buttered pan. Refrigerate until firm. Cut into 1-inch squares.
Mix preceding ingredients (except cherry tomatoes). Cut large cherry tomatoes in half and/or cut bottoms off small cherry tomatoes. Drain cherry tomatoes upside down on paper towels. When cherry tomatoes are gutted and drained, fill with preceding mixture.
It is unbelievable how easy this barbecue recipe is. It was given to me by a friend from South Carolina back in the 50's. The pepper rings are from a cookbook my youngest son gave me for Christmas one year. It is so pretty and if you are entertaining at Christmas time, it makes a festive looking salad with the Christmas colors. You could also serve the rings with an Italian meal, because the colors are the same as the Italian flag.
Mix all ingredients together until bread has absorbed all the egg. Lightly salt and pepper chicken cavity and add stuffing.
Combine cream cheese and sour cream. Add remaining ingredients. Make up the day before. Serve on Triscuits.
Place potatoes in greased casserole dish. Melt cream cheese, butter and celery soup together. Pour over potatoes. Preheat oven to 350°. Cook uncovered for 45 minutes. Cover and cook for 15 additional minutes.
In saucepan, combine sugar and flour. Stir in water. Bring to a boil. Cook and stir until mixture thickens. Remove from heat. Stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss.
In a saucepan combine butter, cocoa, sugar and milk. Boil for 1 minute. Remove from heat; add quick oats and peanut butter, mix well. Add softened butter. Mix well and drop by spoonfuls onto wax paper. Cool and they are ready to eat.
Sprinkle both sides of the brisket liberally with the following: liquid smoke, celery salt, nutmeg, paprika, garlic salt and meat tenderizer. Wrap in heavy-duty foil and leave in the refrigerator for 8 hours, preferably overnight. Cook in foil in large, shallow pan for about 3 1/2 hours at 300°. Cool; drain juice, reserving 1 cup liquid. Slice brisket and set aside.
Peel and quarter ripe cucumbers. Remove seeds and put in large pan with 1/2 cup salt. Let set overnight. Drain and pour hot water over them and drain again. Cook until tender in following mixture: brown sugar, white sugar, vinegar, hot water, mustard seed and turmeric. Put in jars while hot. Turn over to seal.
Combine top 5 ingredients in layers. Cover with Swiss cheese. Cover top with mayonnaise, sealing the edges. Let set for 24 hours. Mix well when ready to serve.
Mix cookie wafer crumbs, coconut and powdered sugar in a bowl. Add orange juice concentrate. Roll into 1-inch balls. Roll in additional powdered sugar. Store in covered container overnight. If mixture is too soft, add a few more vanilla wafers (crushed).
Preheat oven to 350°. Beat eggs in large bowl. Beat in cheese, flour, salt and pepper. Drain broccoli and pat dry. Stir into egg mixture. Pour into 9 x 9-inch greased pan. Spread with spoon. Bake 30 to 35 minutes or until firm and pulls away from sides.
Combine tomatoes, basil, garlic, salt and pepper; set aside at room temperature for several hours. Serve over hot pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.
Cut all vegetables into bite size pieces. Toss with dressing. Serves 8 to 10.
Combine all ingredients, except Ranch dressing, and toss well. Heat in microwave on High for 1 minute. Sprinkle dressing mix on top and toss again until well blended. Makes 13 cups.
Mix all ingredients together. Butter loaf pans and line with brown paper. Bake at 375 degrees for 1 1/4 to 1 1/2 hours. Brush corn syrup on cakes.
Combine all ingredients, except stuffing. Mix well. Pour into casserole dish and sprinkle stuffing on top. Bake at 350° for 40 minutes.
Heat oven to 400°. Mix butter, sugar, flour and pecans. Press evenly in bottom of ungreased 9 x 9 x 2 pan. Bake until light brown, about 12 minutes. Crumble with spoon and cool. Set aside 1 cup crumbs and press rest of crumbs in bottom of pan. Pack ice cream on top of crumbs. Sprinkle the reserved crumbs on top of ice cream. Wrap and freeze. Heat filling until hot. Cut ice cream in 3-inch squares. Spoon warm pie filling onto ice cream bars. Serve immediately.