HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake the layer. Take one layer and crumble it in bowl. Put in first box of strawberries over this. Cake mix, cream cheese and sugar put in separate bowl makes an icing over the layers. Make up your first box of vanilla pudding and pour over icing. Top it with first bowl of Cool Whip. Then repeat again. Let set for 24 hours.
Melt caramels with water over low heat. Stir in chopped pecans. Spray pan and spoon out into individual pieces and let cool. Melt chocolate chips and cooking wax over water. Dip caramel pieces into chocolate and set.
Cut fish into 4 or 5 pieces. Add butter to shallow baking dish. Place in 375° oven to melt. Mix crumbs, cheese and salt. Spread mayonnaise on one side of fish and roll in crumb mixture. Repeat on the other side. Remove the baking dish from oven and arrange fish in single layer. Turn fish to coat with melted butter. Bake at 425° for 10 to 15 minutes.
Combine Cheddar cheese, mayonnaise, pecans, onion and Tabasco sauce, mixing well. Mold into a ring and chill.
Mix all ingredients well. Bake at 350° for	1 hour. When done, it will be loose, so serve with spoon.
Brown meat (drain), onion and green pepper; add seasonings, sugar, tomatoes and water. Place in large baking dish; stir in rice and bake at 350° until rice is tender.
Finely chop carrot and onion. Place in mixing bowl and add all remaining ingredients except mushrooms. Combine, being careful not to overmix. Turn half of the meat mixture into a greased 9 x 5 x 2 3/4-inch loaf pan. Make a slight indentation in center of meat and place mushrooms in well, reserving a few for garnish. Cover with remaining meat and pat gently. Bake at 350° for 1 hour or until done. After baking, garnish with remaining mushrooms sauteed in butter. Serves 6.
Mix flour, sugar, cocoa, salt and soda in bottom of 9 x 13-inch pan. Then pour water, vinegar, vanilla and oil over flour mixture. Mix all together well. Bake at 350° for 35 to 40 minutes. Then cool. Top with favorite frosting.
Prepare whipped topping mix with 1 cup of the milk as directed on package. Add the remaining 1 3/4 cup milk and the pudding mix. Beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and garnish with maraschino cherries, if desired. Chill in refrigerator at least 4 hours.
Sprinkle salt, pepper and garlic salt on ribs. Bake at 350° for an hour. Mix the rest of the ingredients. Pour over ribs and bake until tender.
Mix beef, sausage, eggs, salt and pepper. Combine bread crumbs and milk; add meat to mixture. Form into small meat balls. Brown in a small amount of oil in skillet. After meat balls are brown, remove from pan and saute onion in same pan. Stir in flour; add meat stock, put meat balls back into mixture and simmer 1 hour. When ready to serve, stir in sour cream.
Heat oven to 350°. Toss cheese with flour. Add egg, milk, ham and seasoning. Mix well. Pour into unbaked shell. Bake at 350° for 1 hour.
Preheat oven to 450°. Sift together the flour, baking powder, and salt into a large mixing bowl. Mix in the oil or cut in the shortening. Add the milk and mix well. The dough should be easy to handle. Turn out onto a floured surface, flour your hands and gently knead dough to form a smooth ball. Flatten the dough with your hands and roll out to 1/2-inch thickness. Cut with a biscuit cutter and place on a greased cookie sheet. Bake for 15 minutes or until golden brown.
Mix together the pretzels, margarine and 3 tablespoons sugar. Press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool completely.
Cook manicotti shells in 3-quarts boiling water for 18 minutes or until tender but slightly firm. Drain. Rinse with cold water, then drain well.
In large skillet over medium heat, melt the margarine. Add crumbs and saute until crisp and deep golden. Mix sugar and cinnamon; stir in peel. Sprinkle a third of crumbs evenly in greased 2 1/2 -quart casserole or souffle dish. Arrange half of apples over top. Sprinkle with a third of sugar mixture. Top with a third more of crumbs, remaining apples, a third more of sugar mix, remaining crumbs and remaining sugar mix. Bake in preheated oven at 375° about 50 minutes or until topping is well browned and apples are tender. Cool on rack about 20 minutes. Spoon out while hot or very warm. Top with Cool Whip, if desired. Can be frozen, is also good plain.
Dilute lemonade by half. Mix all ingredients together. Add ginger ale just before serving.
Mix cream cheese, sour cream and taco mix with mixer until well blended. Spread on a platter or large pan. Layer rest of ingredients over sauce. Dip with taco chips or Fritos.
Remove shells from eggs; cut eggs in half lengthwise and remove yolks. Mix all ingredients, except egg whites. Fill egg whites with mixture.
Boil chicken until tender. Place in baking dish. After mixing and bringing to a boil, pour sauce over chicken. Cover with foil and bake at 250° to 300° for 20 to 30 minutes.
Place all the dry ingredients in a plastic or paper bag and mix well. Add potatoes that have been peeled and quartered. Melt oleo in large pan. Add potatoes to melted oleo. Bake at 400° for 50 minutes. When they have baked for 25 minutes, turn potatoes over in the pan so they will brown evenly.
Arrange potatoes and onion in layers in a greased 3-quart baking dish, seasoning each layer with salt and pepper. Trim fat from pork chops and save it for later. Season pork chops with salt and pepper. Coat with flour. Brown chops on both sides. When brown set aside for a minute. Mix the remaining flour with the drippings in the pan. Add milk and blend lightly until smooth. Cook to the consistency of a thin white sauce. Pour sauce over potatoes and chops in baking dish. Bake at 350° for 1 hour or until done.
Mix all. Make into small balls. Bake 20 to 30 minutes at 350°. Makes 5 dozen.
Cut eggs in half lengthwise. Remove yolks and mash. Blend in sandwich spread, salt and pepper to taste. Refill whites with mixture. Makes 12 servings.
Blend all ingredients well in medium bowl. Spread batter in greased 8 x 8 x 2-inch pan. Bake 25 to 30 minutes. Cool. Cut as desired.
Mix cottage cheese, Cool Whip and Jell-O together. Stir in mandarin oranges and crushed pineapple. Place in refrigerator until set.
In large bowl with wooden spoon, mix sugar, oil, egg yolks, cold water and vanilla.
Brown until onions are done. Add hamburger. Cook well done; then add stewed tomatoes, tomato paste and water. Simmer for 1 hour over low heat. Serves 8.
Combine sugar, milk and salt in a deep 3-quart microwavable bowl. Mix well. Stir in butter. Microwave on High for 7 to 9 1/2 minutes (soft ball), stirring once. Stir in pecans. Cool 1 minute. Beat by hand until creamy and thicker. Drop by tablespoon on waxed paper. Makes 2 dozen.
Cut bread into 1-inch cubes. Brown cubes in butter until crisp. Combine pineapple, eggs, flour and sugar. Pour into 8 x 8-inch buttered baking dish and put browned crumbs on top. Bake at 350° until thick, 30 to 40 minutes.
Add oats to boiling water. Set aside to cool. Cream oleo with white sugar and brown sugar. Add eggs. Add soda, salt, cinnamon and flour. Add oats. Mix well. Bake 30 to 35 minutes in oven at 325°.
Whip egg white and water until frothy. Stir pecans into egg mixture until coated. Mix sugar and spices together and stir into nuts until completely covered. Turn out on greased cookie sheet and spread evenly, separating nuts. Bake in slow oven (200°) for 45 minutes. Cool and wrap for gifts or eat "em" up!
Mix all ingredients well and bake at 375° for one hour. Bake in two greased 9 x 5 x 3-inch loaf pans.
Combine sugar, eggs and Crisco; beat until blended. Add vanilla. Add flour; 1 cup at a time. To help mix, add heavy cream. Grease Bundt cake pan. Add mixture. Bake at 325° for 1 hour and 25 minutes. Remove from cake pan after cool, then enjoy.
Put nuts, dates, sugar, baking powder and flour into a bowl; pour milk over bread cubes. Add beaten eggs. Pour into greased angel food cake pan. Bake at 350° for 30 minutes.
Preheat oven to 350°. Butter a souffle dish. Put teapot of water on to boil. Beat margarine and sugar for 3 minutes. Add egg yolks one at a time, beating well each time. Mix in flour, mix in milk (1/2 at a time). Mix in juice and rind. Beat whites until stiff peaks and fold into batter. Carefully pour into dish. Set dish into another pan and pour boiling water halfway up. Bake for 1 hour until golden brown.
Mix together in gallon jar. Stir well. Stir everyday with a wooden spoon. Keep top on loosely.
Heat oven to 350°. Grease baking pan with butter flavor Crisco. Set aside. Combine butter flavor Crisco, sugar, milk, vanilla and egg yolk. Beat at medium speed of electric mixer until well blended. Add melted chocolate. Mix well.
Combine beaten eggs, sugar, cornmeal, vinegar, vanilla, milk and melted butter. Pour into unbaked 9 inch pie shell. Bake at 350°F for 35-40 minutes. Pie will be golden brown when done.
Chop together celery, onion, pimento and green pepper. Boil a minute, sugar, water, celery seed, salad oil and vinegar. Pour mixture over sauerkraut that has been rinsed and drained. Let stand 24 hours or at least overnight. This will keep for several weeks in the refrigerator.
Cook first 5 ingredients as for soup. Mix together dry ingredients with water or milk. Roll dough thin and cut into 1 1/2-inch squares. Drop into boiling bean soup. Lower heat and cook 15 minutes or until dumplings are cooked.
Preheat oven to 350°. Put first 4 ingredients into ovenproof dish, mix with spoon until just blended. Add fruit, stir gently.
Place cabbage in pot; pour boiling water over cabbage and cook 10 minutes, boiling. Turn cabbage to cook 5 additional minutes. Don't overcook. Remove leaves. Mix ground beef, rice, eggs, chopped onion and 1/2 cup of tomato sauce with salt and pepper to season. Put 2 teaspoons of mixture on leaf. Roll up and secure with toothpicks. Place rack in bottom of a large pot; spread extra leaves on rack. Fill 3/4 full of tomatoes and put in pigs. Cook on high until boiling, then medium for 1 hour and low for remaining time. Total cooking time is 2 1/2 hours. Makes about 15 Pigs In The Blanket.
Clean crabs; drop them in oil. Salt and pepper. Have broiler hot (500°). Cook 10 minutes. Serve on toast with melted butter, parsley and sliced onions.
Mix together sugar, vinegar, salt, turmeric, celery seed and mustard seed. Put into a jar. Slice cucumbers and onions and put in jar. Eat as desired. Just keep adding cucumbers.
Slice off top third of loaf; hollow out bottom section, leaving a 1/2-inch shell. Combine mayonnaise, Italian seasoning and pepper. Brush inside of bread with 1/4 cup mayonnaise mixture, reserving remainder.
Peel and cube potatoes, cook until done and cool. Drain relish and pimentos. Then mix all ingredients well. Yields 5 servings. Can be adjusted for a crowd.
Mix squash and onions with salt and leave in refrigerator for 1 hour. Mix and bring to a boil vinegar, sugar, celery seeds and bell peppers. Add squash mixture and put into pint jars and seal.
In a pan, combine the water, sugar and cinnamon stick. Bring to boil, uncovered, over medium-high heat. Boil until thickened (like syrup). To this syrup, add the eggs, stirring always, until the syrup dries up and the eggs burn a little. Then pour the milk, slowly to moisten it. When well blended, add butter. Put in serving dish and sprinkle some powdered cinnamon over.
Boil 2 cups of water; pour over dates. Set aside to cool. In a large bowl, cream the butter, sugar and eggs. Add date mixture, nuts, vanilla, flour and baking soda. Mix well. Pour into 5 well-greased cans (16 ounce vet cans), filling half full. Bake at 300° for 1 hour and 15 minutes. Remove from cans while still warm. Cool completely. Slice thin. Spread with butter or cream cheese.
Add as many miniature marshmallows to the mixture as you want. Mix all together and put in an airtight container. When ready to use, put 2 tablespoons to a cup of hot water.
Beat cream cheese 1 to 2 minutes with electric mixer until creamy. Blend in remaining ingredients, except almonds; sprinkle with paprika. Spread mixture in 9-inch pie plate. Top with almonds; sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes, until golden brown.
Cook and drain macaroni. Combine macaroni, cheese, tuna, pickles and onion. Mix mayonnaise, salt, pepper and garlic. Pour over macaroni and toss. Yummy!
Prepare first 3 ingredients. Refrigerate 24 hours. Drain well. Add sugar and vinegar. Refrigerate 24 hours. Put in freezer containers and freeze.
Combine green beans, mushroom soup and margarine in saucepan; heat until butter is melted. Add sliced almonds. Pour into casserole and top with onions rings. Bake at 350° for 1 hour.
Mix all ingredients until smooth. Pour in hot oil. Cook to a golden brown, 2 minutes on each side. Sprinkle with 10x sugar.
Mix jello with 1 1/2 cups hot water. Add ice cream; stir until dissolved. Place in fridge until firm.
Mix all ingredients together. Top with topping and bake for 45 minutes at 400 degrees.
In a skillet,	brown chicken in shortening. Pour off fat. Add remaining ingredients, except lemon slices. Cook, covered, over low heat for 45 minutes or until tender. Stir now and then. Garnish with lemon slices.
Preheat oven to 400°. Melt butter in baking dish. Put seasoned stuffing mix in plastic bag. Add salt. Beat egg with water in pie plate. Dip chicken pieces in egg mixture, then shake in stuffing mixture. Place in melted butter in single layer. Bake, uncovered, for 30 minutes. Turn; bake 15 minutes longer.
Brown ground beef and onion; drain. Add chili and peppers. Stir. Add cheese and simmer until melted. (Best to cut cheese in small pieces.)
Combine all ingredients in a large Dutch oven and bring to a boil. Reduce heat to medium; cook, uncovered, 30 minutes, stirring occasionally. Discard hot pepper. Quickly spoon hot relish into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield: 10 half pints.
Combine cream cheese, beef, green onions and mayonnaise in bowl; mix well. Spoon into serving bowls. Serve with crackers.
Blend cream cheese, oil and food coloring in bowl. Add confectioners sugar; knead until well mixed. Shape into marble sized balls. Leave ball-shaped or press into patty, if desired. Roll in sugar. Makes 7 dozen.
Heat oven to 350°. Put spinach in greased casserole dish. Combine rest of ingredients and pour over spinach. Bake for 30 minutes.
Cook noodles according to package directions until tender. Drain ground beef and sausage; drain. Place in lightly greased crock-pot and add all remaining ingredients. Stir and mix thoroughly. Cover. Cook on low for 7 to 9 hours. Can cook on high for 3 to 5 hours.
Blend Crisco and sugars. Beat in vanilla, water and egg. Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch broilerproof pan; set aside.
Pour cold water into bowl, sprinkle with gelatin. Heat egg yolks slightly; add sugar, salt and milk. Cook over boiling water until it reaches a custard consistency. Stir until dissolved. Cool until mixture begins to thicken. Add cheese and vanilla. Beat with mixer until light and fluffy. Beat egg whites separately until stiff. Fold whipped cream and egg whites into beaten mixture. Pour into graham cracker crust. Refrigerate.
Mix all ingredients, except coconut, real good with a whisk and cook at medium temperature (burner) on stove, stirring all the time with the whisk until filling thickens, about 10 minutes. Remove from heat and add coconut. Mix well. Pour into the pie shell and top with meringue.
Heat the oven 400°. Unroll crescent roll dough and fit into a 12 inch pizza pan, pressing seams together to form a crust. Sprinkle with the defrosted hash browns and cheese. Beat the egg in a bowl and season with salt and pepper. Pour over the pizza. Place Canadian bacon cubes on top. Bake 20 minutes, until eggs are set and crust is golden.
Mix jello with 1 cup boiling water. When dissolved add yogurt right away and hand mix together. Refrigerate until set. Serve with Cool Whip.
Combine cake mix, walnuts and coconut in bowl, mixing well. Layer pie filling, then pineapple and then coconut mixture in a 13 x 9-inch baking pan. Bake at 350° for 50 minutes or until golden brown, 10 to 12 servings.
Combine cut-up lettuce, onion and salt in a bowl. Cut bacon into small pieces, fry until crisp; do not drain. Remove from heat and add vinegar, then sugar and mix well. Return to heat and slowly add beaten eggs, stirring constantly. Stir on heat until mixture thickens. Pour over lettuce while warm. Mix and serve while still warm. Serves 6 to 8.
Slice onions and place in frying pan with sugar, salt and pepper. Do not add any liquid to pan. Saute until onions are transparent but still crunchy. Make sure all water has evaporated; if not, drain. Roll out pizza dough in large rectangle. Spread onions and olives over dough. Sprinkle with red pepper and olive oil. Cover with Mozzarella. Fold sides in and roll jelly roll style. Place on cookie sheet, seam side down. Bake at 350° for about 40 minutes or until browned.
*May substitute crescent rolls or package of refrigerator rolls, but pie crust is best.
Cook broccoli until tender and drain. Place in a 9 x 13-inch pan. Mix together soup, cheese, milk, mayo and egg, then pour over broccoli. Mix together bread crumbs and butter and sprinkle on top. Bake at 350° for 30 minutes.
Mix everything. Spary with Pam. Make a cute fat cookie. Bake. Wash hands. Hand fan pan. Eat hot cookie with cold milk. Yummy!
Scald 1 3/4 cups milk with Karo in top of double boiler over boiling water. Blend cornstarch and remaining 1/4 cup milk in small bowl. Mix in sugar and salt. Add egg yolks and beat until well blended. Add quickly, all at once, to scalded milk and stir constantly until thickened. Cover and cook 5 to 7 minutes longer. Remove from heat; add vanilla. Cool. Pour into baked pie crust. Cover with meringue and bake in 400° oven for 8 to 10 minutes until brown.
In a large bowl, cream the butter and sugar together. Add eggs, vanilla, mashed banana and sour milk to mixture. In separate bowl, sift the cake flour, baking powder and baking soda together. Pour flour mixture into the butter sugar mixture gradually, stirring until ingredients are evenly blended. Flour and grease 2 round cake pans. Bake for 30 minutes in a 350° oven. Cool. Use basic white icing for frosting. Place sliced banana between layers.
Filling: Cook raisins in water for about 1 hour until tender. Sweeten to taste, add 1/2 teaspoon salt.
Line bowl with lemon and orange slices. Chop high-quality beef such as top round into 1-inch chunks and add to bowl. Pour marinade over. Refrigerate, uncovered, for at least 1 day. (Can last up to 1 week.)
Mix all ingredients in blender except lettuce and croutons. Toss with remaining ingredients.
Preheat oven to 350°. Beat together shortening, sugar, egg, water and vanilla until creamy. Combine remaining ingredients. Mix well. Drop by teaspoonful onto greased cookie sheet. Bake 12 to 15 minutes. Makes 4 to 5 dozen.
Mix together and spread both sides of Pepperidge Farm tea rolls. Add small piece of thin sliced kosher or gourmet-style corned beef and Swiss cheese on. Wrap in Reynolds Wrap and bake at 350° for about 20 minutes.
Mix all together, except the oil. Add oil slowly and beat thoroughly. Makes 1 cup of dressing.
Remove stems of mushrooms; wash and dice. Saute in olive oil until tender. Add bread crumbs, parsley, salt, pepper and crushed garlic, stirring constantly until crumbs are toasted. Spoon over mushrooms and spoon on melted margarine. Bake in 350° oven for 15 to 20 minutes or until tender.
Mix vanilla pudding as directed on box. Add 1/2 of Cool Whip and Eagle Brand milk to pudding; stir (do not whip). Put bananas and cookies in layers in another dish. Pour other ingredients over vanilla wafers and bananas. Use other half of Cool Whip for topping and chill.
Hand mix flour, sugar and salt. Boil in pan the oleo, Crisco, water and cocoa. Pour boiling mixture over flour mixture and stir well. Add buttermilk, eggs, baking soda and vanilla and mix.
Preheat oven to 350°. Grease loaf pan. Sift together flour, baking powder, soda and salt; set aside. Cream shortening with sugar; add eggs and beat until fluffy. Blend in dry ingredients alternately with mangos. Mix until smooth. Add nuts and raisins. Pour into loaf pan. Bake 1 hour or until knife inserted comes out clean. Cool 10 minutes before removing from pan.
Heat oven to 350°. Place all ingredients in a 13 x 9-inch pan. Stir until chicken is coated with sauce. Bake for 15 minutes, then stir again. Bake for 20 minutes more, until tender. Makes great appetizers.
Sift dry ingredients together and set aside. Cream shortening and sugar; add eggs. Add dry ingredients and blend. Pour boiling water over mixture and blend well. Pour into well-greased oblong cake pan. Bake at 350° for 30 to 40 minutes.
Cream sugars and shortening. Beat in eggs and vanilla, soda and salt. Add flour, 1 cup at a time (up to 1 1/2 cups, you can use your mixer, then you have to stir by hand). Stir into mixture the chips. The dough should be stiff enough that when pressed with a clean finger, no dough sticks. Place by spoonfuls onto an ungreased cookie sheet. Bake in a 350° oven for 8 to 9 minutes. Cookies should be just lightly brown on top and edges.
Combine sausage with other ingredients. Pour mixture into deep dish 9-inch pie shell or individual petite shells. Bake at 350° for approximately 40 minutes.
Crumble cornbread and add bell pepper, onion and pimientos. Add mayonnaise to suit taste. Stir in bacon. Can be refrigerated for 3 days.
Mix jellied cranberry sauce and 1 cup hot water in blender. Dissolve Jell-O in 1 cup water and add to cranberry mixture. Pour 1/2 mixture in an 8-inch square pan. Freeze until firm. Spread sour cream over top of chilled mixture. Add second half of Jell-O mix over sour cream. Sprinkle nuts on top (optional). Refrigerate.
Brown meat; add onion and cook until tender. Stir in milk, soup and cheese until well blended. Add remaining ingredients and heat. Corn should be drained.
Beat egg yolks; add 1/2 cup milk. Cook over low heat, just until liquid coats a spoon. Let cool in mixing bowl. Mix the fruit and marshmallows (cut in small pieces or use small marshmallows). Add this to egg mixture. Whip the cream and add 2 tablespoons sugar; fold into mixture of fruit. Better if refrigerated overnight.
In a large bowl, mix oil and vinegar or lemon juice. Add mustard, celery salt and mayonnaise; mix well and pour over cabbage. Refrigerate until ready to use.
Cut steak into small cubes. Brown in shortening about 10 minutes, or until tender. Add soy sauce and water; simmer for 10 minutes. Add onion and bell pepper, which have been cut into strips. Cook until tender. Thicken with cornstarch. Serve over steamed rice.
In large frypan, cook onions in butter and add crumbled ground beef; brown. Cover with water. To this, add sliced carrots and simmer until tender. When done, make gravy with juices in pan. Thicken and serve over mashed potatoes.
Grind tomatoes, onions, peppers and cucumbers with fine blade of chopper. Mix together with salt; let stand overnight.
Bake in a 9 x 13-inch pan. Cool. Mix cream cheese, milk and pudding. Spread over cooled cake. Spread pineapple over pudding mixture. Top with whipped topping. Cool in refrigerator. Cut into squares and serve.
Mix Cool Whip, cottage cheese and jello. Mix together. Add oranges and pineapple. Chill well.
Cream together oleo and sugar. Add eggs (1 at a time) and then add Hershey's syrup and mix well. Add in remaining ingredients. Bake in long pan at 375° for 20 to 30 minutes.
Melt marshmallows and butter. Stir in popcorn, peanuts, M&M's and candy corn. Mix well. Press into buttered tube pan. Put in refrigerator. Remove and cut into slices. Stays together better if kept in refrigerator.