HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix according to package. Bake in 9 x 13-inch pan. In medium saucepan combine 1 cup Pet milk and sugar, bring just to a boil and add marshmallows. Stir until melted, then add coconut. Pour over hot cake. Melt together 1/2 cup Pet milk, butter and milk chocolate chips. When heated, add almonds. Pour on top of warm cake. Better made the day before.
Brown flour-coated chicken in fat in a skillet. Place browned chicken in a casserole or baking dish. Brown the onion lightly in the fat in the skillet. Add rest of ingredients to the onion in the skillet and simmer 30 minutes. Pour sauce over browned chicken in casserole. Cover with foil and bake at 320° to 350° for 1 hour.
Preheat oven to 375°. Pick over crab to remove any shell pieces. Melt 4 tablespoons of butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. Add salt and pepper to taste, nutmeg and cream. Bring to a boil and simmer, stirring occasionally, for about 5 minutes. Remove the sauce from the heat and add the egg yolk, stirring rapidly with the whisk. Add the sherry.
Place beans in small casserole. Add salt and pepper. Pour mushroom soup over beans and mix lightly. Cook at 350° for 35 minutes. Cover with French fried onions.
Cream sugar and shortening; add eggs one at a time, mixing well after each addition. Add buttermilk, soda and 2 cups of flour. Cut candied fruits into small pieces and dredge pieces in 1 cup flour. Mix in fruits and nuts; add grape juice. Drop on cookie sheet with spoon. Bake at 300 for 20 minutes. Makes 4-5 dozen.
Mix sugar, shortening, eggs and vanilla. Add baking powder, flour and salt. Mix and knead just until blended well and dough holds together. If dough crumbles, add 1 to 2 tablespoons of milk. Roll to desired thickness and cut with cookie cutters. Decorate with colored sugar, if desired, before baking. Bake in a 350° oven for 12 to 15 minutes.
Beat egg whites until they begin to fluff. Add sugar slowly. Beat until like divinity. Add vanilla. Fold in chips and pecans. Put on foiled lined cookie sheet by the spoonful. Preheat oven to 350°. Turn oven off. Put cookies in oven on either or both racks. Leave in oven overnight. Do not peek.
Brown ground beef with onion and garlic in 1 tablespoon oil. Cook spinach according to package directions; drain, reserving liquid. Add water to liquid to make 1 cup. Stir spinach liquid, spaghetti sauce, tomato sauce, tomato paste, salt and pepper into meat mixture. Simmer 10 minutes. Combine spinach with macaroni, cheese, bread crumbs, eggs and oil. Spread in 13 x 9-inch baking dish. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Preheat oven to 350°. In large bowl, combine all ingredients except wafers. Mix until smooth. In bottom of each of 16 paper-lined muffin cups, place a vanilla wafer. Spoon cream cheese mixture over vanilla wafers, filling each cup full. Bake 20 minutes. Let cool in tins for 10 minutes. Remove from tins and refrigerate 1 to 2 hours or overnight.
Brown all meats in olive oil or other light oil. Add all other ingredients and simmer for 30 minutes or until meat is tender. Serve over rice or noodles.
Preheat oven to 350°. Spread pie filling in 9-inch square pan. Beat cake mix, egg, extract and 1/3 cup water for 4 minutes. Pour over filling. Sprinkle with coconut and pecans. Drizzle with butter. Bake for 40 minutes. Serve warm. Top with whipped cream.
Crush 1 1/2 cups berries. Cook with water to boil 2 minutes. Put through sieve. Blend sugar and cornstarch and blend into berry juice. Cook over medium heat until thick. Add color. Cover bottom of pie crust with thick juice. Place berries, stem down, over juice. Cover with remaining mixture. Refrigerate.
Prepare mashed potatoes as usual. Stir in hot dogs. Place in a casserole dish and top with cheese. Bake at 350° for 15 minutes or until cheese is melted.
Brown hamburger; drain. Add pork and beans, margarine, sugar, mustard, ketchup, salt and pepper to hamburger. Simmer for 20 minutes. Pour over toasted bread. Top with shredded Cheddar cheese, diced tomatoes and shredded lettuce. Optional: Top with sour cream and taco sauce.
Dissolve gelatin in boiling hot water. Cool. Just before gelatin sets, mix in everything listed. Pour into 2-inch deep pan or a mold and chill until set. This is a tasty salad.
Boil and debone chicken. Mix all ingredients (except chicken and chips) together. Melt cheese in microwave until smooth. Layer chicken and chips, then pour cheese mix over the chips and chicken.
About 1 1/2 hours before serving, cut zucchini into 1 1/2-inch chunks; cut tomatoes into 3/4-inch pieces. Slice eggplant lengthwise in half, then cut each half crosswise into 1/2-inch thick slices. Dice onion; cut each mushroom in half or quarters.
Dissolve jello and sugar in boiling water. Cool until slightly thickened. Beat the cream cheese. Add jello and Cool Whip; beat until thoroughly mixed. Fold in nuts, cherries and pineapple. Refrigerate until set, 4 hours or overnight.
Wash beans, trim ends and remove strings. Cut beans into 1 1/2-inch pieces. Combine beans and remaining ingredients in a Dutch oven. Bring to a boil, cover, reduce heat and simmer 25 minutes or until beans are crisp-tender and potatoes are done.
Use 1/4 cup filling. Place diagonally across center; lift lower triangle and tuck under. Bring end flaps up. Roll the filled portion over. Press down firmly with water. Fill wok with 3-inches oil. Heat to 375°. Fry 4 or 5 at a time for 3 to 4 minutes.
Drain beets, reserving 1/3 cup juice. Combine sugar, cornstarch and salt. Stir dry ingredients in reserved beet juice, vinegar and butter (melted). Cook and stir until mixture thickens. Stir in beets and heat through. Serves 5.
Cook broccoli until tender. Arrange spears in large 9 x 13-inch baking dish. Place chicken on top. Combine soup and milk and pour over chicken and broccoli. Mix Bisquick or Jiffy mix and milk. Spread this mixture over the chicken, broccoli and cheese. Bake at 350° for 25 to 30 minutes.
Heat oven to 375° (moderately hot). Thaw fish fillets enough to separate. Arrange in a greased shallow baking dish. Sprinkle with salt. Arrange mushrooms, carrot, onion and parsley on fish. Pour in cream. Dot top with butter and sprinkle with cheese. Bake 20 to 30 minutes until fish is fork-tender Serves 2.
Mix all dry ingredients, add shortening and boiling water. Mix thoroughly and let cool while whipping the eggs. Whip the yolks; then whip the whites until stiff. Fold yolks into whites, then into dry ingredients. Bake in moderate oven at 350° to 375° until brown.
Mix together well. Store in tin container or glass jar. Use 2 teaspoons per cup of hot water.
Peel onion and cut into 1/4-inch slices. Separate into rings. Heat oil (1 inch deep) to 375° in a large skillet. Beat remaining ingredients with rotary beater until smooth. Dip each onion ring into batter, letting excess batter drip back into bowl. Fry a few onion rings at a time in hot oil about 2 minutes or until golden brown. Drain.
Combine all ingredients, except crab, in a large pot. Simmer 1/2 hour to 45 minutes. Add crab halfway through simmering. Serves 4 to 6. If using live crabs, boil 10 minutes, then add to sauce.
Combine all ingredients in mixing bowl and beat until batter is smooth. Drop cookies on cookie sheet (teaspoonful) and bake at 350° for 8 to 10 minutes.
Mix soups together (do not add water) in small bowl, then mix in milk. Put 1 1/2 cups of soup mixture in casserole dish. Add chicken, then add rest of soup from other bowl on top. Cover and cook at 350° for 1 hour and 15 minutes. Sprinkle top with Parmesan cheese. Cook for 15 more minutes, uncovered.
Set shrimp aside in ice water for 1/2 hour, then drain. Devein and crush. Mix with cream cheese and form into a ball. Refrigerate for at least 3 hours before serving. When ready to serve, put cocktail sauce on top. Use Wheat Thins for dipping or spreading dip on.
Preheat oven to 350°. Blend butter, confectioners sugar and 1 cup flour. Pat mixture gently into an 8-inch square pan. Bake 15 minutes or until golden brown.
Pour cherry pie filling into, and spread evenly on bottom of 8 x 11 1/2 inch baking dish. Next pour pineapple (undrained) over cherry filling, spread well. Pour yellow cake mix over mixture evenly, then pour melted margarine over mixture. Cover with pecans. Bake in 305° oven for 1 hour, or until firm on top.
Cream butter, sugar and eggs very well. Mix eggs into batter, one at a time. Add vanilla and dry ingredients. Mix very well.
Saute pepper and onions in oleo. Add eggs to corn, then green pepper (diced) and onions. Add muffin mix. Mix well. Spread in 9 x 12-inch casserole pan. Then spread sour cream over top of this. Sprinkle with Cheddar cheese over top. Garnish with paprika. Bake 40 minutes at 325°. Remove and cover for a few minutes before serving.
Combine corn syrup and sugar. Bring to a full boil. Remove from heat. Add peanut butter. Mix well. Pour this mixture over corn flakes. Mix well. Drop by tablespoonfuls onto waxed paper.
Mix together all ingredients. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes, or until edges pull away from edges of pan. Let stand 10 minutes. Remove from pan. Makes 1 loaf.
Combine figs, 1 cup milk, 1 cup sugar, lemon juice and creme de cacao in container of an electric blender. Process until mixture is pureed. Combine eggs, fig puree, remaining 3/4 cup sugar, 3 cups milk and whipping cream in a large bowl; mix well. Pour into freezer can of a 4-quart, hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ice cream ripen about 1 hour. Yields 3 quarts.
Bake cake as directed. Make holes in cake with a fork. Mix milk, sugar and 1/2 cup coconut together in saucepan. Bring to a boil; reduce heat and simmer 1 minute. Pour over cake and let cool. Mix 1/2 cup coconut with Cool Whip and spread over cake. Sprinkle with remaining coconut. Chill overnight.
In a large skillet, brown meat. Place potatoes, celery, carrots and onion in crock-pot. Sprinkle peas over top. Spoon browned meat over vegetables.
Mix all ingredients together. Pour in greased and floured tube pan or Bundt pan. Bake at 350° for 1 hour or until done.
Dissolve yeast and sugar in warm water in medium bowl. Mix in Bisquick and milk until dough forms. Gently smooth into a ball on surface dusted with Bisquick. Knead 10 times. Roll dough 1/2 inch. Cut with 2 inch cutter, dipped in dry mix. Place on ungreased cookie sheet. Let rise in warm place 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes or until golden brown. Makes 9 to 11 buns.
Drain pineapple. Save 3 tablespoons of juice. Combine flour and sugar; stir this into juice. Add cheese and pineapple. Put in 1-quart casserole. Top with cracker crumbs and melted butter. Bake for 20 to 30 minutes at 350°.
Mix sardines and onions well in a small dish. Add in mustard and Worcestershire sauce. Continue to mix.
Combine first 10 ingredients in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Place chicken in a 13 x 9 x 2-inch baking dish. Pour sauce over chicken. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes, basting occasionally.
Butter Bundt pan. Sprinkle nuts evenly in pan. Place rolls around pan. Sprinkle 1/2 box pudding over rolls. Melt butter and combine with sugar and cinnamon. Spoon over rolls. Let sit out all night. Bake the next morning 20 minutes at 350° on low rack.
Slice apples. Cut each biscuit in half horizontally, making 20 biscuits. Melt margarine in baking dish. Wrap apple slices in biscuits and put in the margarine. Heat sugar, cinnamon and water until dissolved. Pour over biscuits and bake at 375° for 20 to 25 minutes.
Place baking chocolate in a 4-cup glass measuring cup. Microwave at 100% power for 1 minute. Add water, butter, corn syrup and sugar. Cover and microwave at 100% for 2 minutes. Uncover and whisk ingredients together. Cover and microwave another 2 minutes at 100% power. Add semi-sweet chocolate pieces and whisk well. Add cream and whisk again.
Preheat oven to 400°. Place butter in a 9 x 5-inch pan and place in oven to melt. Mix together dry ingredients in large bowl. Add milk, honey and egg and beat well. Pour into hot pan of butter. Bake 25 to 35 minutes.
Cook and drain broccoli. Cook rice. Fry onion and celery in butter. In large bowl, mix soup, cheese, onion/celery combination, rice and broccoli. Bake, uncovered, at 350° for 30 minutes.
Precook celery and carrots in microwave. Add all ingredients into slow cooker. Mix well. Cover and cook on low 4 - 6 hours.
Mix mayonnaise, dill, mustard and Worcestershire sauce. Add salt and pepper to taste. Chill well. Wash and rinse cucumbers. Cut into 1/8-inch thick slices and chill in ice water for about 1 hour. Drain. Serve with dill sauce. Yields about 2 cups sauce.
Heat chocolate and water over low heat, stirring until chocolate melts. Add sugar and salt. Cook 4 minutes, stirring constantly. Stir in milk gradually; heat slowly just to boiling. Beat with rotary beater. Serve.
Beat eggs slightly in a small bowl with mixer at medium speed. Beat in corn syrup, sugar, vanilla, margarine and salt. Cover pastry with pecans. Pour filling into pastry shell. Bake in a 350° oven for 55 to 65 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Melt butter; stir in soup mix. Pour over pretzels and mix well. Put onto cookie sheet and bake at 200° for 2 hours stirring every 15 minutes. When time is over, take out of oven and cool. Store in plastic bag, sprinkling with all leftover spices from pan.
In a mixing bowl, put warm water and dissolve yeast in it. Add sugar, shortening and salt. Then mix in the flour a little at	a time. Put in a greased bowl and set in a warm place and let double in size. Work down again and make out into rolls or put in loaves. Bake in oven that is turned on as you put your bread in. Turn over to 400° and bake for 15 minutes. Do not preheat oven.
Mix liquid ingredients well with wooden spoon. Sift dry ingredients together. Add to other mixture. Bake in tube pan at 325° for one hour. Cool.
Brown ground beef and green pepper. Add salt and tomato sauce and chili powder. Mix sour cream and half of Cheddar cheese with beaten egg, then add ground beef mixture. Put biscuits on top of hamburger mixture in casserole dish and sprinkle with rest of Cheddar cheese. Bake 30 to 35 minutes at 375°.
Put in baking dish, layer by layer. Top layer potatoes. Sprinkle with parsley, salt and pepper. Dot with butter. Add 2 cups of water. Bake 3 hours at 350°.
Heat 1/2 cup tomato sauce. Dissolve jello. Add rest of liquid, celery, etc. Pour into small molds.
Mix all the ingredients and spread evenly on tortillas. Roll tightly (each tortilla) and wrap in plastic and freeze until needed. Leave out about 30 minutes, then slice while still frozen.
Place turkey and onions in a nonstick, microwave-safe casserole dish. Cover and microwave on High for 5 minutes, stirring once. Drain. Stir in remaining ingredients and cover with vented plastic wrap. Microwave on High for 8 minutes or until rice is tender. Let stand for 5 minutes before serving. Garnish with fresh oregano sprig if desired. Makes 4 servings.
Preheat oven at 350°. Open the can of biscuits. Gently spread (stretch) without tearing them apart on a cookie sheet. Spread the sauce on each biscuit and spread the cheese over the sauce. Bake for 10 minutes. Set for 5 minutes and then serve.
In a saucepan, boil water, cloves and cinnamon. Remove from heat and add tea bags. Let stand 4 minutes. Add sugar and juices. Stir until sugar is dissolved. Serve hot. Can be reheated.
Mix all ingredients for 2 minutes with an electric mixer. Fold in 6 ounces of chocolate bits. Grease and flour a tube Bundt pan. Bake at 350° for 55-60 minutes.
Mix first 5 ingredients. Add milk and mix. Pour into greased 9 x 13-inch pan. Sprinkle with dry cake mix. Press down lightly. Sprinkle on nuts. Drizzle melted oleo on top. Bake at 350° for 45 minutes or until knife inserted in center comes out clean. Cool. Serve with whipped cream.
Prepare cake mix as per instructions. Bake in a 9 x 13-inch pan. Cool 15 minutes and poke holes in cake with a straw.
Mix all ingredients together except beans. Simmer for 30 minutes. Let stand for one hour. Add sauce to beans, heat and serve.
Combine all ingredients. Cover with plastic wrap and refrigerate at least 2 hours. Serve warm or cold with smoked or grilled meats or as a dipping sauce for fried vegetables.
Mash banana to pulp. Combine with milk and flavoring. Mix well. Makes 1 serving.
Saute the onions and add soup, egg, cheese and salad dressing. Mix in broccoli and place mixture in a casserole dish. Top with crushed crackers. Bake at 375° for 30 minutes.
Combine first five ingredients; make a well in the center. Combine remaining ingredients and pour into center of dry ingredients and mix well. Bake at 350° for one hour in two greased loaf pans.	Cool in pans for 10 minutes, then remove.
Mix sugar, margarine, salt and eggs together until creamy. Add milk and flour alternately with baking powder and soda mixed in the flour. Add vanilla last and beat about 200 strokes. Grease and flour 9-inch pans. Put just 4 tablespoons of batter into 9-inch pans. This makes a thin layer of batter over the bottom. Put fruit on top until about 1/2-inch from top of pan. Pour 2 tablespoons of melted butter over top of fruit; sprinkle 2 or 3 tablespoons sugar over all. Top with cinnamon. Bake at 350° for 40 minutes. Cool 15 minutes and dust with powdered sugar. Makes 3 to 4 cakes.
Bring to boil sugar, water and butter. Add cream of tartar, cinnamon and nutmeg. Pour over crackers. Will fill 8-inch pie pan. Dot with butter and bake to golden brown.
Mix dry ingredients together in mixing bowl. Mix softened butter and room temperature egg together. Add to dry ingredients. (Option: Use your favorite chocolate chips, M&M's or dried fruit instead of pecans or raisins.) Drop by teaspoon on Pam sprayed cookie sheet. Bake at 350° for 15 minutes.
Mix all ingredients in saucepan. Cook over medium heat, stirring constantly, until sauce thickens. Cool and serve over pancakes, waffles or French toast. Has 0 g fat.
Mix the first 4 ingredients; make in balls and put in refrigerator for 1 hour. Mix next 2 ingredients well in double boiler until melted. Roll balls in chocolate; put on wax paper to cool.
Dredge orange slice candy pieces in flour and salt. Add remaining ingredients. Grease and line 13 x 9 x 2-inch pan with waxed paper. Pour mixture in pan. Bake at 350° until done. Cut into squares.
Pound meat to 1/4-inch thickness. Cut into 6 to 8 pieces to form cutlets. Sprinkle meat on both sides with salt, pepper and lemon juice; let stand 30 minutes. Blend eggs, water and oil; set aside. Combine bread crumbs and cheese. Coat cutlets in flour, then dip in egg mixture. Let drip off. Coat with cheese mixture. Let stand 15 minutes. Melt butter in skillet. Brown on each side. Serve with noodles or potatoes. Sprinkle meat with additional Parmesan cheese and paprika. Garnish with lemon slices.
Cook rice. Brown hamburger. Grease a 3-quart casserole dish. Line bottom of dish with rice. Cover with green chilies, then put half of cheese, then hamburger, then sliced tomatoes. Combine sour cream, green pepper and seasonings. Pour over casserole and put rest of cheese on. Bake at 350° for 30 to 40 minutes.
In saucepan combine onion, thyme, pepper, wine and clam juice. Bring to a boil; reduce heat to medium-high and cook until reduced to 1 cup. Add cream and cook until reduced to 1 1/2 cups. Strain through a sieve. Add mustard and horseradish. Makes 1 1/4 cups. This goes great with pan-fried fish or crab legs.
Mix first three ingredients. Spoon over chicken and bake at 375° for 45 minutes. Serves 4 to 6.
Arrange peppers in 8-cup micro-proof ring mold or 10-inch micro-proof pie plate. Combine remaining ingredients except tomato sauce and cheese. Blend thoroughly. Divide meat mixture among peppers. Pour tomato sauce over peppers. Cover with plastic wrap. Cook on High for 20 to 22 minutes or until peppers are tender and beef is no longer red. Remove plastic wrap; top each pepper with cheese slice. Return plastic wrap. Let stand 10 minutes before serving.
Preheat oven to 350°. Score the fatty area of the ham in diamond shapes. Place ham in a baking pan. Blend all the basting ingredients and pat all over the ham. Bake ham 60 to 90 minutes, adding water to the pan to prevent scorching of the sugar. Baste the ham every 20 minutes and finish with a basting of the thick honey sugar glaze. Remove the ham to a platter to cool for 15 minutes before slicing. Add a little water to the baking pan, heating over a medium heat, stirring up the drippings, making a sauce.
Brown off hamburger; drain grease. Add spaghetti sauce. Boil lasagne noodles until flexible. Mix cottage cheese, eggs, oregano and 1/3 of Mozzarella cheese. Start layers: meat sauce, noodles, meat sauce, cottage cheese, Mozzarella, noodles, meat sauce, Mozzarella. Sprinkle top with Parmesan cheese. Bake at 350° for 25 to 35 minutes. Let stand 5 to 10 minutes before serving.
In a mixer bowl, combine the egg, onion and Feta cheese. Beat to combine. Add the cheese and combine well. Add the spinach and seasonings and mix just until blended. Chill 1 hour.
Combine bread crumbs, salt and pepper. Trim fat from steak; wipe meat with damp cloth. Sprinkle one side with half of crumb mixture; pound into steak. Repeat other side. Brush both sides with butter; place under broiler, turning once, until brown on both sides.
In large bowl, blend sugar and cream cheese well. Add thawed strawberries, drained pineapple and sliced bananas. Lastly, add Cool Whip, blending it all well together. Put in 9 x 13-inch pan and freeze. Cut in squares and serve.
Mix all together and put in greased casserole (2-quart). Bake at 350° for 1 hour.
Mix ingredients until light boil. Pour over chicken. Cook 1 hour at 350°. Easy!
Preheat oven to 400°. Grease a baking pan, 8 x 12 x 2-inches. Beat egg slightly and mix with milk. Now stir in 3 tablespoons sugar and biscuit mix smoothly. Spread over bottom of baking pan. Arrange a layer of drained mango slices over dough and spoon a mixture of remaining sugar, cinnamon, nutmeg, flour and melted butter over the mango slices. Bake for 20 to 25 minutes, until nicely browned.
Mix everything, except gelatine and mayonnaise. Soak gelatine in 1/2 cup of cold water for 3 minutes. Dissolve over hot water. Add to mixture, then add mayonnaise. Pack in greased loaf pan. Refrigerate.
Cut scallops to 1-inch size and bread with gravy mix. Fry in oil over hot flame until medium brown. Mix rest of ingredients for scallop dip.
Slice and boil squash until tender; drain well. While hot, stir in butter or margarine, onion, soup, sugar, pimentos and egg. Place in a large casserole dish and top with corn flake crumbs. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Mix crumbs with cheese, parsley, pepper and salt. Combine margarine and garlic and dip chicken pieces in the margarine. Then roll each piece thoroughly in the bread crumb mixture. Place chicken pieces in a single layer in a shallow baking pan. Sprinkle with remaining bread crumb mixture. Bake until tender 50 minutes. Makes 3 to 4 servings.
Roll out 1 can croissants into buttered 9 x 13-inch dish. Mix next four ingredients plus 1 egg yolk. Place on 1st layer. Roll out 2nd can of croissants and place on top of mixture. Brush egg white on top layer.
Combine first 5 ingredients in a jar. Cover tightly and shake vigorously until well blended; set aside. Combine next 5 ingredients in a large bowl. Pour dressing over lettuce mixture immediately before serving; toss gently. Sprinkle with crumbled bacon. Yields 4 to 6 servings.
Brown and drain meat and onions. Add tomato sauce and diced vegetables. Add spices. Stir gently and simmer for at least 20 minutes. Sauce will thicken. Add water, if needed. Serve with any type of spaghetti or firm pasta and garlic cheese bread.
In a 6-quart bowl, layer half of the lettuce, onion, celery, green pepper, water chestnuts and peas.