HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cake mix in square pan. Remove from oven. While cake is hot, punch holes in cake. Pour Eagle Brand milk on top. Pour on cream of coconut. Sprinkle with chopped nuts. Put in refrigerator and chill. Use large tub of Cool Whip; put on top. Now, sprinkle with Angel Flake coconut.
Cook and debone chicken. Roll out crescent rolls thinner. Saute onion and bell pepper with celery. Put 2 tablespoons of chicken, 2 tablespoons grated cheese and the onion and bell pepper mixture into center of each roll. Roll and place in a Pyrex dish. Mix 1 can of soup, 1 cup milk and 1 cup of cheese; pour over rolls. Bake covered for 30 minutes at 350°. Uncover and bake another 20 minutes. Sprinkle paprika and parsley on top before serving.
Cut half the meat from bone and brown in a little hot fat. Add remaining meat and bone to 2-quarts cold water. Add browned meat, onion and 1 teaspoon salt; cook slowly 2 hours. Add remaining ingredients. Cook 1 hour longer. Makes 8 to 10 servings.
Saute vegetables in margarine. Spoon flour over them. Combine milk and seasonings. Add to vegetables. Place in an 8 x 8-inch dish. Put chicken on top. Cover with biscuits. Bake at 400° for 10 minutes or until brown.
Preheat oven to 325°. Cream butter and honey. Add eggs; beat well. Mix hot water and molasses. Add alternately with dry ingredients. Bake in greased pan for about 1 hour.
Cook meat and drain. Crush chips into long cake pan. Layer part of meat, 1 can of rotel tomatoes, 1 can cream of chicken, refried beans and 2 cups of cheese. Bake in oven at 350 degrees until cheese is thoroughly melted, approximately 25 minutes.
Heat margarine and peanut oil in a skillet over medium heat. Add garlic and saute 2 minutes or until tender. Remove skillet from heat. Stir in half and half, clams and salt. Return skillet to heat and cook and stir until mixture is heated through. Do not boil. Toss clam sauce and parsley with drained hot linguini and serve.
Cut stew meat small; cook in tap water with tenderizer for about 1 hour or until tender. Add sausage, beef broth, tomato sauce, chopped onions, tomato juice and red beans. Add seasoning and red pepper to taste. Continue to cook while adding ingredients. Add Minute rice slowly to reach desired thickness.
Sift flour; measure and sift again with salt, baking powder and sugar. Cut in shortening until the coarseness of meal. Add enough milk to form soft dough, but firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes, then roll 1/4 to 1/2 inch thick on lightly floured board and cut in diamond-shaped pieces.
Mix sugar and Karo in medium pan. Heat until smooth. Add peanuts and cook 20 minutes on medium heat, stirring constantly. Peanuts will turn brown when cooked. Turn off stove. Add baking soda. Stir fast and pour in pan. Cool, then crack.
In a large mixing bowl, mix together flour and sugar. In a saucepan, combine and bring to a boil, oleo, cocoa, Crisco and water. Pour over flour mixture; stir well and then add buttermilk, eggs, soda and vanilla. Mix well and pour into a greased and floured 13 x 9-inch cookie sheet. Bake 20 minutes at 400°.
Mix butter and cocoa in saucepan and blend in sugar, vanilla, egg, crumbs, coconut and nuts. Mix well and press into ungreased 11 1/2 x 7 1/2-inch or 9 x 9-inch pan. Refrigerate.
Snap off tough ends of asparagus. Remove scales with vegetable peeler or knife. Cut asparagus diagonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat; set aside. Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture. Saute until crisp-tender. Remove from heat; drain. Combine whipping cream, broth, green onions, basil and salt in a medium skillet. Cover over medium-high heat; cook 5 minutes, stirring occasionally. Cook linguine according to package directions. Drain well. Place in a large serving bowl. Add reserved vegetables, whipping cream mixture and sliced mushrooms. Toss gently. Serve immediately.
Cook 1 large or 2 to 3 small potatoes in water enough to cover. While potatoes are cooking, measure out butter, sugar and salt; dissolve yeast in the warm water. Pour off and save 1 cup hot potato water. (Discard remaining potato water.) Mash potatoes thoroughly with mixer; add butter, sugar, salt, eggs, yeast each separately and mix well before adding the next ingredients. Add potato water last and mix well. Add enough flour to make stiff dough (approximately 7 1/2 to 9 cups). Turn out on lightly floured surface and knead well until elastic. Put dough in a buttered bowl and cover well (butter cover also). Keep in refrigerator. Dough will keep at least 1 week and must be punched down regularly or bread will sour. When ready to use, remove amount needed, shape into rolls, place in buttered (or pan greased with shortening) baking pan and let rise in warm place until doubled (1 1/2 to 2 hours). Bake at 400° until brown and done, approximately 20 minutes.
Beat yolks until light. Add sugar until thick. Stir in milk and rum. Chill 3 hours. Fold in whipped cream and chill another hour.
Sift dry ingredients together. Put all ingredients in large bowl and beat 5 minutes. Bake at 350° in tube pan (greased and floured) for 1 hour and 10 minutes.
Combine sugar, cream and syrup in saucepan. Bring to boil and cook 10 minutes or until sauce is slightly thickened and light tan in color; add butter and vanilla. Reheat before serving. Cut up some apples and dig in!
Put the first 7 ingredients together and beat about 2 minutes at high speed. Put in greased 13 x 9-inch pan. Top with the chocolate chips and walnuts. Bake at 350° for about 35 to 40 minutes.
Butter an 8-inch square pan. Place butter, water and sugar in a heavy saucepan over low heat. Stir with wooden spoon until sugar dissolves. Add milk. Turn heat to high and bring to boil. Turn heat to low and simmer for 40 minutes or until firm ball is achieved. Stir from time to time. Remove from heat. Pour in bowl over	larger	bowl with ice. With electric beater, beat 10 to	12 minutes until fudge is creamy and holds it shape. Pour into pan. Refrigerate 3 to 4 hours before cutting into squares.
Cream butter, sugar and vanilla. Add eggs one at a time. Add the dry ingredients and spread all except 1 1/2 cups of batter in a jelly roll pan that is greased. Add the can of cherries to the top. Dabble the remaining 1 1/2 cups batter over the cherries. Bake 45 minutes at 350°. Drizzle thin powdered sugar frosting over the top when cool.
Add all ingredients in large bowl and stir together. Chill for 1/2 hour.
Combine apples, Snickers and Cool Whip. Chill for several hours before serving.
In a frying pan, saute the green pepper, onion and garlic in the oil. When onions are softened, chop the tomatoes coarsely and add. Add the tomato paste and use the rest of the liquid from the canned tomatoes to dilute. Add some of the chicken broth and the bay leaf, thyme, parsley, salt and pepper. Simmer.
Beat batter at medium speed about 2 minutes or until soft and creamy. Add sugar, beating at medium speed 5 to 7 minutes. Add eggs one at a time. Beat until yellow disappears. Combine flour, baking soda and cocoa. Add to cream mixture. Stir in vanilla. Bake in tube pan at 325° for 1 hour and 20 minutes.
Cut beef across grain into thin strips 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef; toss and let sit for at least 30 minutes. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Turn heat up and add vegetables until tender-crisp (about 10 minutes). Mix cornstarch with water; pour over beef and vegetables and cook until thickened. Add tomatoes and heat thoroughly. Serve with your favorite rice.
Bring cheese to room temperature. Mix well and add green onions and parsley. Roll into 2 balls and roll in paprika. Refrigerate.
Mix pudding and buttermilk until well blended. Add Cool Whip and mix well. Open oranges and fruit cocktail and drain off juice. Add into pudding mixture. Crumble up cookies and add to salad when you are ready to serve salad. Some cookies can be used to garnish the top of the salad.
Peel and mash small, ripe bananas. Add the juice of oranges and lemons. Add sugar and water. Stir until the sugar is dissolved. Pour into 2 refrigerator trays and freeze, setting up refrigerator to coldest position.
Combine all ingredients. Double the normal strength. Works better if you use a percolator but can be made in a coffee maker, but will have to be stirred to get cocoa through the filter. Yields about 12 cups brewed coffee.
Cream butter, sugar and eggs. Sift flour, cocoa, soda and salt. Add alternately with milk (start with flour) and flavoring to creamed mix.
Grind vegetables using coarse blade. Sprinkle the salt over the vegetables that were ground and let stand overnight. Rinse and drain. Combine remaining ingredients; pour over vegetable mixture. Heat to boiling. Simmer 3 minutes. Seal in hot, sterilized jars.
Layer first five ingredients in salad bowl; dot mayo and sugar over salad, spreading carefully to each side. Sprinkle cheese over top, bacon bits on cheese if desired. Make night before (needs to set).
Mix all ingredients in large bowl. Add applesauce last and taste. You may have to add a little more applesauce. Pour in dessert cups and chill overnight.
Arrange peach slices evenly on bottom of greased 9 x 13-inch pan. Pour crushed pineapple with juice evenly over peaches. Sprinkle cake mix evenly over the fruit. Layer nuts on top of cake mix. Melt butter or margarine and drizzle evenly over the top. Bake at 350° for 45 to 50 minutes.
Preheat oven to 450°. Spoon on pizza sauce to crust after putting on pizza or cookie sheet. Arrange vegetables over sauce. Sprinkle on the cheese. Bake for 10 minutes.
Grease and flour a Bundt pan. Separate eggs. Beat egg whites and 6 tablespoons sugar; let stand. Cream butter and sugar; add yolks, one at a time. Cream together. Add vanilla and lemon flavoring. Mix well. Add flour, salt and milk; beat. Fold in egg whites. Bake at 300° for 3 hours or until done.
Combine above ingredients in saucepan, and simmer until margarine and sugar are melted. Pour over warm cake. Place cake under broiler until topping is lightly browned.
Butter baking pan. Brown chicken lightly in pan. Place 3 broccoli spears with 1/2 chicken breast on top. Combine other ingredients in bowl. Cover chicken and broccoli with mixture. Sprinkle cheese and buttered bread crumbs. Bake 25 to 30 minutes at 350°. Serve over egg noodles. Serves 6 to 8.
Combine the first 3 ingredients and pat into a 9 x 13-inch pan. Bake at 350° for 8 minutes.
Beat salt and egg whites. Gradually add sugar and beat until whites are stiff and form peaks. Mix in the chips. Put teaspoon size on cookie sheets. Preheat oven to 375°. Turn off! Place cookies in oven and leave overnight! Don't peek in the oven! Makes 3 dozen.
Coat pork chops in flour. Brown onion in oil in skillet until tender. Add pork chops and brown on both sides. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer, covered, for 1 hour or until pork chops are tender. Stir occasionally.
Preheat oven to 450. Mix baking mix, orange peel and orange juice until soft dough forms.; beat vigorously 30 seconds. Turn dough into surface generously dusted with baking mix; roll in baking mix to coat. Knead 10 times.
Cook garbanzo beans well and drain. Process all ingredients in blender until absolutely smooth. Serve as a dip with pita bread or crackers for scooping. Or use as a sandwich filling with lettuce leaves and tomato slices.
My grandmother, Neta Yantis Dove, knew what to do with those leftover candy canes!
Cook the carrots until crisply done, about 5 to 6 minutes. Drain. Add the onion and green pepper.
In bowl mix first 3 ingredients plus 1 cup flour. Heat milk and 1/2 cup butter until very warm (125°). With a mixer a low beat, beat liquids into dry ingredients at medium 2 minutes. Beat in vanilla, 1 egg and 1 cup flour; beat this 2 minutes, then stir in 2 cups flour.
In a small mixing bowl, stir together eggs, juice and brown sugar. Beat with a fork until combined. Dip bread into egg mixture, turning to coat on both sides. Let bread stand in egg mixture about 30 seconds on each side or until thoroughly soaked. In a skillet or a griddle, cook bread in hot oil over medium heat for 2 to 3 minutes on each side or until golden brown. Serve with syrup.
In saucepan, combine soup, water, salt, pepper and onion. Bring to a boil. Pour half of mixture into casserole. Make layers of rice (from box), peas and tuna. Add other soup mixture. Sprinkle with cheese. Bake at 375° for 20 to 25 minutes, cutting through with knife after baking 10 minutes.
Bake the pie crust and let it cool. Mix the sugar, cocoa, salt, flour, milk and egg yolks in heavy saucepan. Cook on low heat until thick. Remove from heat. Add butter and pour into the pie crust.
Melt butter, mayonnaise and cheese in a saucepan. Add garlic, olives, onion tops and peppers. Spread on halved French bread loaf. Broil in oven until cheese is bubbly. Serve hot.
Boil pineapple and sugar together for 5 minutes. Dissolve 1 box of strawberry Jell-O in 1/2 cup boiling water. Stir into pineapple mixture and chill until partly set. Fold in Cool Whip and chopped pecans. Refrigerate overnight or until firm.
Combine onion, bouillon cubes, water and salt in large saucepan. Heat to boiling. Reduce heat; cover and simmer for about 10 minutes. Remove from heat. Add 1/2 cup of the milk. Stir in potato puffs; whip with fork until fluffy. Gradually stir in remaining 1 1/2 cups milk; heat just to boiling. Cover; chill thoroughly.
Cut each biscuit into four quarters. In saucepan mix butter, brown sugar and 2 teaspoons cinnamon. Heat on low until dissolved; set aside. In a plastic bag mix 1 cup sugar and 3 teaspoons cinnamon. Take a few quartered biscuits at a time and put in bag and shake to coat. Grease a Bundt cake pan and put the biscuits into pan. Pour sauce over quartered biscuits. Bake at 350° for 30 minutes.
Grease 9 x 13-inch pan and line with mashed corn chips. Put chicken over chips. Mix soups, bouillon, sour cream, green chilies and onion. Spread mixture over chicken and top with grated Longhorn cheese. Bake at 350° for 30 to 45 minutes.
Cut squash in half lengthwise; remove seeds and fiber. Place squash, cut-side down, in large microwavable dish. Cover loosely. Microwave on High 10 to 12 minutes or until squash is tender.
Beat eggs until frothy; add sugar, syrup, vinegar, melted butter and pecans. Pour into 9-inch pie crust. Bake at 400° for 10 minutes, then 45 to 50 minutes at 325°.
Mix and fill scooped out bread. Cut scooped out bread in chunks for dipping. You can use any bread you prefer.
Prepare cake mix as directed and bake in 9 x 13-inch pan. While cake is still hot, punch holes all the way to bottom with a fork. Pour jar of caramel sauce over cake, then pour can of Eagle Brand milk over the sauce. Cover and cool overnight in the refrigerator. Next day, frost with Cool Whip. Break Heath bar into small pieces and sprinkle over top of Cool Whip.
In large saucepan, boil chicken, onion, salt and pepper in water over medium heat until chicken is done and onion is clear. Remove chicken from water and cut in 1-inch cubes. Return chicken to boiling water. Cut tortillas into 2-inch triangles and drop in boiling mixture. Reduce heat to simmer. Cook for 10 minutes, stirring often. Stir in remaining 7 ingredients one at a time, stirring after each addition. Remove from heat after cheeses are melted. Serve immediately in soup bowls with Old El Paso Nachips.
Preheat oven to 350°. Have partially baked pie shell ready. Melt butter in heavy skillet and add onions and saute until tender. Put in pie crust. Beat eggs, milk and salt in a medium bowl. Season with pepper; sprinkle cheese over onions. Pour egg mixture over onions and cheese. Sprinkle with paprika. Bake pie for about 35 minutes or until knife inserted in center comes out clean. Garnish with parsley. Stand 5 minutes before slicing.
Cream the butter and sugars. Beat in eggs, vanilla and salt. Stir in 1 1/4 cups flour and soda. Stir in remaining flour. Add chocolate and nuts. Roll in balls and flatten with fork. Place on foil lined cookie sheets. Bake at 375° about 12 minutes.
In a 9-inch square dish, combine sauce and oil. Add drumsticks and turn to coat with sauce. Cover and marinate 1 hour. Preheat oven to 425°. Grease a 13 x 9 x 2-inch pan. Place corn chips in plastic bag and crush. Shake drumsticks in crushed chips to coat. Place in baking dish and bake for 45 minutes.
Combine and cook oleo and flour 1 minute, forming paste. Add chili powder, mustard, cumin, paprika, cayenne pepper, milk and Velveeta cheese. Stir until melted, then add Ro-Tel tomatoes.
Preheat oven to 250°. Lay out pretzels in rows on a cookie sheet. Place either one Hershey's Hug or Kiss on each pretzel square. Bake until chocolate is soft (not melted). Remove from oven and quickly place another pretzel square on top of the soft Hug or Kiss. Press down gently. Allow to cool at room temperature until chocolate is hard again, refrigerate or freeze. You can make only as many as you plan to eat, or you can make the whole bag and share!
Place contents of vegetable seasoning packet and 2 tablespoons of the margarine in a large bowl. Add hot water. Stir to partially melt margarine. Add stuffing crumbs and stir to moisten. Let stand until water is absorbed.
Cream butter and sugar. Add egg yolk. Add flour, salt and cinnamon. Use hands to mash together. Spread on cookie sheet. Pour egg white over mixture. Sprinkle with nuts. Bake at 300° for 30 minutes.
Blend all ingredients well. Pour into two 1-quart containers (round cans will do). Freeze firm. To serve, let stand at room temperature a few minutes. Remove from container, slice and place on lettuce. Trim with cherries. Serves 10 to 12.
Season chicken breasts with garlic powder and onion powder. Place broccoli and chicken in baking dish. Pour tomato sauce on top. Bake 4 minutes in a 325° oven. Cover each chicken breast with 1 slice Mozzarella cheese. Sprinkle with Parmesan. Cook 2 additional minutes or until cheese has melted. Serve immediately. Serves 4.
Cook bacon in nonstick pan until browned. Pour off fat. Drain on paper towel. Crumble and reserve. Heat 1 tablespoon oil in pan. Add tortillas, one at a time, cooking for about 30 seconds or until softened, turning halfway through cooking. Drain on paper towel. Beat eggs and pepper in small bowl. Heat remaining 1 tablespoon of oil in pan over medium heat. Add eggs and cook, stirring just until set. Sprinkle cheese down center of tortilla. Top with eggs and bacon.
Mix first three ingredients to a paste. Mix together next four ingredients and add to paste mixture. Add whipped cream and freeze in refrigerator tray.
Roll steak in flour and seasonings. Brown in oil; transfer meat to casserole dish and top each layer with onion and green pepper. Pour tomato sauce over meat and add more onion. Bake at 350° for 1 hour.
Heat oven to 350°. In a large bowl mix flour, sugar, baking soda, cinnamon, pumpkin pie spice and salt. Add milk, eggs and mayonnaise. Beat with electric mixer at low speed about 2 minutes (batter will be thick). Add apples, raisins and walnuts. Mix with a wooden spoon. Place in a 9 x 13-inch baking dish. Bake 40 to 50 minutes. Remove cake from oven and cool for 10 minutes. Serve with whipped topping or your favorite frosting.
Mix all ingredients. Form into a ball and roll in chopped pecans or walnuts to cover. Chill and serve.
Partially bake the pie crust and cool about 15 minutes before filling. Combine butter and chocolate in a heavy saucepan over low heat; cook, stirring occasionally, until melted. Remove from heat to cool. Preheat oven to 350°. In a large bowl, lightly beat the eggs. Add the sugar, flour and salt. Beat until well blended. Add the cooled chocolate mixture and vanilla. Stir until smooth. Pour into the cooled pie shell. Bake until a knife inserted into the center comes out a little gooey, about 30 to 35 minutes.
Mix corned beef, Swiss cheese, salad dressing, pickle and onion together. Mixture will be thick. Spread evenly on 6 slices of bread; top with remaining 6 slices. Heat oil in a skillet. Beat eggs lightly. Stir in the milk. Dip sandwiches in egg mixture. Brown on each side 2 to 3 minutes. Cut in half and serve.
Cook pasta per package directions; drain well. Cool. Sprinkle gelatin over cold water in small bowl. Combine celery, onion, shrimp and cooled pasta in large bowl. Heat tomato soup until steaming; do not boil. Add mayonnaise and cream cheese; stir constantly until cheese melts and mixture is smooth. Pour over shrimp mixture in bowl; blend well. Add gelatin and water; blend throughly. Pour into oiled 6 cup mold; chill at least 4 hours. Unmold onto serving plate; slice and serve on lettuce leaves. Serves 12 to 14.
Cream margarine and Wesson oil with sugar. Add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition. Bake in a greased and floured tube pan at 300° for 1 1/2 hours.
In 13 x 9 pan, melt butter. Sprinkle crumbs over butter. Pour Eagle Brand milk evenly over crumbs.
Mix all ingredients together; add tomato at end. Hollow out loaf of bread and fill with mixture. Bake at 350° for 1 hour.
Melt oleo and peanut butter together. Pour in vanilla and stir. Add powdered sugar; mix together. Put in ungreased 9 x 13-inch pan; refrigerate. When cool, cut into squares. Keeps better in refrigerator. Makes about 3 to 4 pounds.
Cook the rhubarb and vinegar for 20 minutes. Add the remaining ingredients and simmer for 1 hour. Makes 7 pints.
Beat the eggs well and add a little water. Flour shrimp. Then dip in egg and water. Then in bread crumbs. Deep-fry shrimp in hot oil about 375°. Put on paper towels. Eat with cocktail sauce.
Saute thin slices of parsnips in butter until tender, then add apricot jam and continue to cook until jam thickens.
Prepare beans and potatoes for cooking; cook until almost done. Add the kielbasi the last 30 minutes of cooking time, season to taste. Canned beans and potatoes can be used as effectively when preparing this recipe.
Spray pie pan with nonstick cooking spray. Spread pizza crust in pie pan, leaving half of it overlapping on side. Spread sauce on top of crust in pan. Add other ingredients on top of each other, making cheese last thing. Pull overlapping crust over filling. Crimp edges together. Bake at 375° for 20 to 30 minutes or until top gets browned. Pour heated pizza sauce over individual servings to suit taste.
Mash peaches with potato masher or cut in small pieces. Add the sugar. Let stand overnight. In the morning, add the orange. Put on stove and cook for 1/2 hour. Add cherries (cut in halves) and juice. Cook 1/2 hour more. Add the Certo. Put in jars and seal.
Rub the inside of the fondue pot with the cut clove of garlic. Mix the cornstarch with the brandy. Add cheese, wine and cornstarch mix. Do not boil. Stir constantly, until melted and well mixed. Keep warm to serve. Serves 6 to 8.
Mix flour, salt, soda and cinnamon together. Set aside. Cream eggs and sugar together. Add apples and oil; mix well. Add dry ingredients and mix.
Blend thoroughly with hands. Roll into balls size of walnuts. Refrigerate 2 hours to firm.
Mix all ingredients and place in a greased casserole dish. Bake at 350° for 30 minutes or until done.
In small bowl, whisk together vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in oil, then stir in cream; set aside. Line a salad bowl with several leaves of lettuce. Tear remaining lettuce into bite-size pieces. Toss with radishes and half of dressing. Arrange ham, chicken or turkey and cheese on top of salad. Place tomatoes and eggs around outer edge. Season with remaining 1/4 teaspoon each salt and pepper. Spoon remaining dressing over salad.