HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake as directed and stir in mandarin oranges. Bake. Cool cake for 30 to 35 minutes. While cake is baking, place 1 can of pineapple in saucepan. Add cornstarch and stir until thick. Let cool. Mix pudding with milk and add Cool Whip. On cool cake, layer as follows: spread pineapple, sliced bananas and Cool Whip pudding. Top with pecans and cherries.
Brown ground meat until all pink color is gone. Add the onions, celery and bell pepper. Stir to mix and saute vegetables a little. Add the water and bouillon cubes. Simmer about 30 minutes. Add the rice and mushrooms, simmer until rice is done.
Combine all ingredients and cook on medium heat for 2 1/2 hours, stirring often, to keep from sticking. (Cook longer if you want it thicker.) Put in canning jars while hot. Use sealing lids.
Mix vinegar with milk and set aside. Mix shortening into flour and salt mixture until crumbly. Add milk-vinegar mixture. The dough will be very soggy. Use flour to roll a rich, flaky never fail pie crust.
Preheat oven to 350 degrees. Trim fat from chops. Combine breadcrumbs, Italian seasoning, paprika, and dash of garlic powder in a shallow dish; stir well. Dip chops in juice mixture. Place chops on a broiler pan coated with cooking spray. Bake a 350 degrees for 50 minutes. Makes 4 servings, 5 points each.
Place frozen California mix vegetables in 1/2 cup boiling water. Leave for 2 minutes; drain and cool. Chop olives, mushrooms, tomatoes, celery and onions. Combine dressing, vinegar and oil; pour this over vegetables. Cover and set in refrigerator at least 24 hours.
Blend first 4 items together and spread in a thin layer on the tortilla shell, then layer with ham	and roll up. Refrigerate overnight for easy slicing.
In a 4-quart boiler, heat butter, Worcestershire sauce and celery. Add oysters. Cook until edges curl. Add oysters, juice, milk and spices to taste. Heat until hot. Do not boil.
Separate egg whites, let whites stand at room temperature about 1 hour. Set oven at 375° to preheat. Sift together 4 times, flour and 3/4 cup sugar. In a large bowl, combine egg whites, salt, cream of tartar and flavorings. Beat on speed No. 12 until whites are stiff and stand at peaks 2 minutes. Do not overbeat until dry. Sprinkle in rapidly while beating on speed No. 8. Add the remaining 1 cup of sugar about 1 minute, scraping bowl gently toward beaters with rubber spatula. Turn to speed No. 1; sprinkle in sifted flour mixture evenly and quickly, scraping up and over with folding motion only until blended, about 1 1/2 minutes.
Mix in large bowl. Pour into 3-quart baking dish. Bake 1 hour or until bubbly in 350° oven.
Mix each of the above listed ingredients together, except for the crackers and butter. Crush the crackers; add the butter to it. Sprinkle the cracker crumbs on top of the casserole. Bake for 30 minutes at 350°.
Layer all in a 9 x 13 inch pan. First layer is crushed graham crackers. Pour melted margarine over crackers. Next add chocolate chips, then butterscotch chips. Add peanuts next and then coconut. Lastly, pour condensed milk over top. Bake at 350° for 20 to 25 minutes. Allow to cool and cut in squares.
Preheat broiler. If using rib chops, trim and scrape rib bones. Brush chops with oil; sprinkle with pepper and garlic. Leave for a couple of hours, if possible, before broiling. Mix cheese and cream; mash well together to form paste. Broil chops 5 to 6 minutes on each side; remove from heat. Spread cheese mixture on one side of each chop. Replace under heat until cheese is light brown and bubbling. Makes 4 servings.
Combine all ingredients except instant grits in large saucepan. Heat. Add enough instant grits to solidify the mixture. Serve warm.
Put in crock-pot. Cook on medium heat for 45 minutes to 1 hour or until ends puff up.
Boil butter and sugar in a pan until it changes color 3 times, about 9 minutes. Pour out onto ungreased cookie sheet; spread out. Break up Hershey bars on top; spread with spatula. Sprinkle with chopped nuts.
Roll into large balls and dip into sugar. Bake at 350 degrees until brown (12 - 15 minutes).
Beat eggs. Add milk and pour over stuffing mix. Let stand 15 minutes. In the meantime, mix together the rest of ingredients. In a shallow buttered casserole, layer stuffing and chicken salad. Cover with 1 can mushroom soup (undiluted), then sprinkle with 1/2 cup grated cheese. Bake 50 minutes at 350°.
Cut pork chops into strips. Heat a little oil in skillet; brown the pork. Add peppers, mushrooms and onions and cook until done, stirring as it goes. Add a little soy sauce and it's ready.
Brown ground beef with taco seasoning; drain fat. Layer in 9 x 12-inch glass dish: refried beans, guacamole, beef, 1/2 sour cream and cheese. Heat in 350° oven 15 minutes until warm and cheese is melted. Top with 1/2 sour cream, lettuce, tomatoes and olives. Serve with large bag nacho chips.
Make pudding according to directions on box, but do not cool. Arrange 1 layer of graham crackers on bottom of a 6 x 8-inch glass or metal (nonaluminum) baking dish. Pour 1/2-inch layer of chocolate pudding on top of graham crackers, then another layer of graham crackers and pudding. Repeat, but make sure the last layer is pudding. Refrigerate until set and serve.
Sift together first 5 ingredients. Add the rest of the ingredients and mix well with spoon. Drop by spoonfuls onto greased cookie sheet. Bake at 375° for 8 minutes.
Boil together for 15 minutes sugar, water, raisins and Crisco. When cool, add flour sifted with cinnamon, cloves and allspice. Add baking soda to mixture. Bake slowly in low oven (275°) 3 to 3 1/2 hours or until done. To make a richer cake add candied citron, orange, lemon, pineapple and candied cherries.
Saute first 3 ingredients. Add hamburg; cook until brown. Add all other ingredients except noodles and cheese. Heat to a boil; simmer 15 minutes. In a 9 x 13-inch pan, place uncooked noodles. Cover with hamburg mixture; swirl together. Top with cheese. Bake at 350° for 45 minutes. Let stand for 10 minutes. Cut in squares.
Mix flour, butter and 1 cup of pecans. (If needed, you can add more flour.) Put in pan, 13 x 9-inch. Bake for 20 minutes at 325°. Cool crust.
Simmer oysters in own fluid, plus 1/4 cup water. Skim! Add cup milk plus whole milk plus butter. Add Greek seasoning. Continue to simmer 6 minutes adding several sprinkles of celery, garlic and onion salt. Garnish with parsley flakes. Serve with oyster crackers (2 large bowls), stirring throughout.
Beat eggs, sugar and oil. Melt chocolate and stir into egg mixture. Add zucchini. Add dry ingredients. Pour into 2 greased and floured loaf pans. Bake at 350° for 60 minutes.
Layer sausage and bread. Pour eggs and milk mixture over sausage and bread. Sprinkle with 1 1/2 cups shredded cheese. Cover and refrigerate overnight or bake at once for 25 minutes at 325°. Makes enough for 6 or 8 people. Can be frozen for several weeks. Rewarm and serve.
Mix all ingredients in a small heavy saucepan and bring to a rapid boil. Foam will form on top. Lower heat to medium boil and stir until foam disappears. Bastes 3 chickens. Yields 12 servings.
Coarsely grate peeled cucumber; drain, reserving liquid. Stir and soften cream cheese; add lemon juice. Stir in onion and cucumber.
Combine all ingredients raw, except green onions and parsley, in a large pot. Bake, covered, in a 350° oven for 45 minutes. Stir and bake another 30 minutes. Add parsley and green onions and bake another 15 minutes.
Open a heavy paper bag (no holes in it). Place in large baking pan on its side. Brush melted shortening over inside of bag with pastry brush; cover well. Place chicken pieces, skin up, in single layer on the bottom of the bag. Spoon barbecue sauce evenly over chicken. Fold open end of bag over twice. Secure closure with paper clips. Place pan in cold oven. Set oven at 350°. Bake for 1 3/4 hours; do not open bag during cooking. Remove pan. Slit open bag. Remove chicken to platter. Spoon extra sauce from bag over chicken. Serve.
Combine all ingredients in a Dutch oven over low heat. Cover and simmer 1 hour stirring occasionally. I put mine in the crock-pot for the day!
Use two large roaster pans to heat in oven. Mix first seven ingredients. Melt butter and bacon grease with remaining ingredients. Pour over cereal mixture, stirring to coat all ingredients. Bake at 300° until brown (1 hour). Cool completely before putting in airtight containers. Stir every 15 minutes.
Cook peaches, sugar and 2 cups of water. It will take 3 hours to cook until tender and put about 2 tablespoons cinnamon in peaches. Do not use hot, let cool in refrigerator.
Dip chicken pieces in egg and milk mixture. Coat with bread crumbs and/or seasonings. Brown chicken pieces. Cover with spaghetti sauce. Bake at 350° for approximately 15 minutes. Top with Mozzarella cheese. Put back in the oven just until cheese melts. Serve over pasta.
Remove stems from spinach; wash leaves thoroughly and pat dry. Tear into bite size pieces. Combine spinach, apple and celery in large bowl. Sprinkle with lemon juice; toss well. Combine vinegar and remaining ingredients in a small saucepan; bring to a boil. Pour over spinach mixture; toss well. Serve immediately. Serves 12.
Cream shortening, peanut butter and sugar; add eggs and vanilla. Beat well. Add sifted dry ingredients alternately with milk, beating thoroughly with each addition. Bake in an 8 x 8-inch square cake pan for 40 to 50 minutes in a 350° oven.
In a large bowl, combine butter, sugar and eggs and mix well. Add milk and blend well and let stand for 5 minutes.
Preheat oven to 400°. Peel zucchini. Cut lengthwise and remove seeds. Cut in pieces to look like apples for apple pie. (Optional: Cook or steam briefly if softer fruit is desired. Cool well in cold water and drain well before adding.) Stir together dry ingredients. Mix lightly with zucchini. Turn into pastry lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust. Flute edge and cut slits in top. Brush top with milk and sprinkle cinnamon-sugar. Bake 40 to 50 minutes.
Soften cream cheese and oleo in microwave. Mix ingredients. Roll on floured surface. Cut in squares. Fill with apricot filling. Pinch shut. Roll in granulated sugar. Bake at 350° to 375° until light brown.
Combine sugar, oats, flour and salt; mix well. Cut in shortening to the consistency of coarse crumbs. Spread half of this mixture in shallow pan (7 x 11 x 2-inch). Cover with mincemeat. Spread with remaining half of mixture on top.
Boil maple syrup, milk and sugar until soft ball forms in cold water. Add butter and chopped nuts. Beat until thick and smooth. Drop by spoonful onto greased sheet or wax paper.
Mix well. Prepare oil to 375°. Drop by tablespoons into deep, hot fat. Fry until golden brown.
Pour pineapple into well-greased (13 x 9 x 2-inch) dish or pan. Pour cherry pie filling over pineapple and spread well. Dump cake mix over pie filling and spread well. Slice margarine thin and layer over top of cake mix. Put into 350° oven for 45 minutes. Take from oven and sprinkle nuts over top of cake. Put in oven until brown.
Bake corn muffin mix according to package directions and cool. Crumble in a large bowl. Add tomato, cucumber, onion and green pepper to the cornbread and mix. Stir in enough mayonnaise to moisten the mixture. Refrigerate overnight.
Marinate all ingredients 24 hours in refrigerator, then drain and bake 1 hour on a cookie sheet at 350°.
Mix cake mix, sour cream, 1/2 cup sugar, Wesson oil, 1/2 cup chopped nuts and eggs (added one at a time). Pour half batter into greased and floured Bundt pan. Make mixture of 3 teaspoons brown sugar, cinnamon and 1/2 cup chopped nuts and sprinkle over batter in pan. Pour remaining batter on top. Bake at 350° for 45 to 50 minutes.
Chop or shred cabbage and cook until tender in salted water. Drain well. Melt butter in large pan; add soup, milk, mayonnaise, cheese and pepper. Mix together. Add cooked cabbage and pour into a buttered 9 x 13-inch casserole. Sprinkle crushed cracker crumbs over and dot with butter. Bake at 350° for 45 minutes or until golden brown and bubbly.
Grill turkey according to manufacturer's directions, about 45 minutes to 2 hours or until meat thermometer reaches 170°. (Could also prepare in oven.)
Mix all ingredients. Pour into 2 prepared loaf pans, greased and floured. Bake at 350° for 50 minutes or until brown.
Cream oleo and sugar. Add eggs and beat well. Mix in extract, flavoring and salt. Add flour and buttermilk in small amounts, stirring well. When batter is thoroughly mixed, add crushed candy and stir throughout gently. Bake in greased and floured Bundt pan at 350° for 1 hour.
Mix sugar and cornstarch together. Blend in remaining ingredients with whisk. Cook until thickened. Chill. Dressing may be served plain or folded into whipped cream for fruit salad. Pineapple, apples, bananas and marshmallows make a good combination.
Cook macaroni and mix in a 2-quart greased casserole with tomatoes and mushrooms. Heat and stir the rest of the ingredients until the cheese melts. Pour over the macaroni and bake 25 minutes in 350° oven.
Add the salt, alum, spices and vinegar to the gallon of pickles. Finish filling with water. Put cap on jar and let set for 1 month. After 1 month, remove cucumbers from jar and wash thoroughly (jar also). Cut cucumbers into chunks and put back into jar. Add sugar and shake jar to coat cucumbers and continue to shake until sugar melts and covers cucumbers with juice. Pickles are ready to eat. Keep in refrigerator.
Melt butter in skillet. Stir in Cajun seasoning. Add chicken and saute for 8 to 10 minutes per side or until thoroughly cooked.
Preheat oven to 350°F. Mix all dry ingredients together. Add carrots, nuts, oil, eggs and mix well. Grease two (or three small) loaf pans. Place mixture in pans. bake 35-60 minutes or when tooth pick comes out clean.
Mix eggs, sugar, butter, and vanilla flavoring. Add flour until a stiff dough is obtained. Roll into logs. Chill. Slice off and bake at 350° for 8-10 minutes.
Preheat oven to 350°. In a medium sized bowl, mix together the dressing, preserves and onion soup. Place the chicken in a 9 x 13 baking pan. Pour the dressing mixture over the chicken. Bake for 25 minutes, covered, then uncover and bake for 20 minutes more or until the chicken is fork-tender and no pink remains.
Cut shortening into flour. (It's better if the shortening is worked into flour with one's fingers.) Add milk, working into a soft dough. Biscuits may be rolled or "pinched off" as I do.
Defrost chicken wings, soak overnight in hot peppers and juice. Bake at 350° in aluminum pan for 40 minutes. Remove from pan. Heat and melt margarine and entire bottle of hot sauce. Pour over wings and put in broiler for 10 minutes until crispy brown. Serve with Blue cheese or Ranch dressing.
Mix together candy bars and pecans; set aside. Mix together the egg yolks, butter, powdered sugar and large Cool Whip; set aside. Grease bottom of 9 x 13-inch pan; spread 1/2 cake pieces on bottom of pan. Top with 1/2 Cool Whip mixture. Sprinkle 1/2 candy mixture. Repeat end with candy mixture on top. Chill overnight.
Saute and drain hamburger, onion, celery and bell pepper. Add Ranch Style beans, water, tomatoes, chili powder and cabbage. Salt to taste. Cook until cabbage is done.
In 3 quart saucepan, heat rhubarb, cinnamon and 2 tablespoons water to boiling. Reduce heat, cover and simmer 10 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberry gelatin, stirring until gelatin completely dissolves. Remove saucepan from heat; stir in sugar to taste. Cover and refrigerate until mixture mounds slightly when dropped from a spoon, abut 40 minutes, stirring occasionally. Pour rhubarb mixture into baked shell. Refrigerate until filling is set (about 3 hours). To serve: slice each strawberry in half and arrange on pie.
Generously grease bottom only of 13 x 9-inch baking pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. (No need to sift flour. Measure by lightly spooning into cup and leveling off.) In large mixing bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes, until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream. (Omit baking powder and salt if using Pillsbury's Best self-rising flour.)
Heat the butter and chocolate in double boiler over simmering water until melted. Stir in salt, then sugar in 4 or 5 portions being sure to blend in sugar thoroughly after each portion. The mixture becomes very thick, dry and grainy. Now stir in milk very slowly, then cook 5 or 6 minutes longer until slightly thickened, stirring often. Remove from heat. Stir in vanilla. Pour into glass jars with tight fitting lids. Cover and cool, then store in refrigerator.
Heat oil; add all ingredients except pepper and paprika. Mix until smooth. Add soup stock or water to thin. Cook over low heat until thick consistency of gravy. Can be reduced into smaller portion. Cut ingredients by 1/2 or 1/4.
Mix thoroughly. Divide into 24 balls. Press in tiny muffin tins. Put 3 pecan halves in each. Pour the following mixture over this.
Simmer chicken breasts, 1 stick margarine, chicken bouillon and spices in stock pot with sufficient water to cover for about 4 hours. Remove chicken and bay leaves. Cool chicken and dice. Saute onion in 2 tablespoons margarine until transparent. Combine the flour and 4 tablespoons margarine in skillet; cook until slightly browned. Take pot with chicken broth off fire. Add roux; stir until thickened. Add onion, diced chicken and Veg-All. Pour into baking dish. Cover with crescent roll dough. Bake according to instructions on roll can.
In a large skillet, make the sauce by browning the beef with the onion, drain the liquid; add the tomato paste, picante sauce, water, oregano and basil. Mix well and set aside. In a large bowl, combine the Ricotta cheese and 3/4 cup of Mozzarella cheese; set aside. Coat a 7 x 11-inch baking pan with non-stick vegetable spray. Layer the ingredients in the pan as follows: 1/3 cup of sauce, half of the uncooked noodles and half of the Ricotta cheese mixture; repeat the layers and top with remaining sauce then the remaining 1 1/2 cups Mozzarella cheese. Cover and refrigerate overnight. The next day, uncover and bake in a pre-heated 350° oven for 1 hour, or until light golden, remove from the oven and let stand for 20 minutes for easier serving.
Cook raisins until water is gone. Mix applesauce, eggs, liquid sweetener and oil together. Mix well. Mix dry ingredients to applesauce mixture. Blend well. Add raisins and nuts. Pour in cake pan. Bake 45 minutes at 350°.
Heat oven to 350°. Beat in a medium bowl with wooden spoon the sugars, margarine, peanut butter, vanilla and egg until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cut into 2-inch bars. Makes 36 bars.
Beat egg whites until real stiff. Add sugar and beat real good. Add 1 teaspoon baking powder and vanilla. Roll crackers on cloth until really fine. Pour all in bowl and mix real good. Add pecans. Pour in pie pan and bake at 325° for 45 minutes.
Crush crackers with rolling pin. Mix crumbs with milk and let soften. Add egg, salt, pepper, onion, nutmeg and meat mixture. Blend gently, but well. Roll into balls an inch in diameter. Heat oil in skillet and saute meatballs until brown, about 10 minutes. Remove from pan, discard oil and wipe pan. Then prepare sauce.
Preheat oven to 350°. With mixer, beat flour, oats, 3/4 cup sugar and butter until crumbly. Set aside 1 1/2 cups of the mixture; press remaining mixture on bottom of greased 13 x 9-inch baking pan. Bake 15 minutes or until lightly browned.
Preheat oven to 350°. Mix all ingredients in bowl by hand until smooth. Bake in 6 muffin tins which have been sprayed with Pam, 25 to 30 minutes or until brown.
Dissolve jello; set aside. Grind apple and orange. Stir all ingredients together until well mixed. Put in mold or bowl; refrigerate to set. Makes 12 to 15 servings.
Into hot tea add sugar and lemon juice. Chill. Add ginger ale and serve. Serves 4 to 6.
Coat apples with sugar and cinnamon. Melt oleo. Add to apples. Pour flour and sugar over apples; stir. Pour into 9-inch pie pan. Bake at 350° for 45 minutes.
Separate eggs. Sift together dry ingredients. Scald milk. Mix all ingredients except egg whites. Pour into unbaked pie shell and bake at 350° for 45 minutes or until done.
Preheat oven to 375°. Mix ground beef, onion, bell pepper, bread crumbs and tomato paste together. After it is all mixed up, put it in a pan, pat it all together and then put ketchup on top of it. Cook 1 hour.
Break pretzels into bite-sized pieces. Combine oil and dressing mix. Pour over pretzels. Let stand, stirring occasionally, until all oil is absorbed by the pretzels.
Mix and roll into balls the size of a walnut. Bake on greased sheet 45 minutes at 300°. Cover with foil. May be frozen after baking. If so, leave foil on and heat at 350° for 15 minutes. Makes 60 balls.
Cook noodles in salted water until tender. Drain and combine with tuna, mayonnaise, vegetables and salt. Blend together soup, milk, cheese; heat and stir until cheese is melted. Add to noodle mix. Pour into a 2 quart casserole and top with almonds. Bake uncovered at 425 degrees for 20 minutes, or until bubbling starts. Makes 6 servings.
Melt butter. Add salt, pepper and mustard. Mix well. Add bread crumbs and stir until butter mixture is absorbed. Add milk, eggs and liquid from salmon. Add salmon and mix well. Pour into a well-greased 2-quart baking dish. Bake at 350° for 45 minutes or until firm and brown. Yields 6 servings.
Mix shredded cabbage and grated carrots in a large bowl. Mix up Miracle Whip, milk and sugar. Pour over vegetables. Refrigerate.
Carefully take a spoon and hollow out the mushroom, keep the scrapings. In a skillet brown sausage, onion and mushroom scrapings. Drain. Add Parmesan cheese, bread crumbs, garlic and parsley to the pan - mix well with sausage, remove from heat and stuff mushrooms. Put mushrooms in a baking dish, sprinkle with parmesan cheese. Bake 15 minutes.
Microwave the sugar and Karo syrup on High for 4 minutes. Add nuts; stir. Cook on High another 4 minutes. Add the butter and vanilla and cook on High again for 1 to 2 minutes. Add baking soda. Stir quickly until foamy and pour into well-greased pan. Do not use butter to grease pan. Allow to cool and break apart.
In a sauce pan, bring sugar, molasses and butter to a boil. Let cool 5 minutes.
Lightly grease or spray with Pam a 9 x 13-inch baking pan. Spread undrained pineapple over bottom of dish. Add a layer of blueberries and 3/4 cup of sugar. Sprinkle box of cake mix on top of fruit. Drizzle melted butter over dry cake mix. Top with nuts and 1/4 cup sugar. Bake at 350° for 40 minutes or until cake mix is done. About 25 minutes into cooking time, cut down through mixture in several places.
Mix vegetables and bacon. Cover. Put in refrigerator while mixing dressing. Combine dressing ingredients. Pour over vegetables 1 hour before serving.
Cream shortening, sugar and eggs. Add to dry ingredients. Bake at 350° for 35 to 40 minutes.
Heat margarine and oil in rectangular pan in a 375° oven until margarine is melted. Stir in remaining ingredients, except chicken. Place chicken, skin side up, in pan. Coat with mixture. Bake for 30 to 45 minutes, or until done.
Mix together and pour over meat loaf. Continue baking for 1 hour, basting occasionally.
Mix sugar and cinnamon. Sprinkle over cream cheese. Bake at 350° for 30 minutes.
Blend 1 cup fruit and yogurt with enough milk, water or juice to make a milkshake consistency. Drink and enjoy!