HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake according to directions on box in a 9 x 13-inch pan. When baked, punch holes in top with toothpick and bring to a boil water and sugar and pour over cake. Let cool. Mix sour cream, Cool Whip, powdered sugar and 1/4 package coconut. Spread over cake. Sprinkle remainder of coconut over top.
Soak poppy seeds in water about 30 minutes. Combine poppy seeds, cake mix, instant pudding, lemon extract, vanilla extract, lemon zest, sour cream, oil and eggs in a large mixing bowl and beat until smooth. Pour batter into 12-cup Bundt pan sprayed with nonstick cooking spray and lightly dusted with flour. Bake at 325° until toothpick inserted in center comes out clean, 35 to 40 minutes. Remove from oven and place on slightly damp dish towel until cool. When cake is completely cool, invert onto serving platter. Serve with Lemon Curd Sauce.
Boil carrots in salted water until almost tender. Cool. Put carrots, peppers and onions in a dish. Blend rest of mixture and pour over carrots. Refrigerate 12 to 24 hours.
Cut meat into small pieces; brown in frying pan. Add a little water after browning for gravy. In medium kettle, cut up celery and onions in small pieces. Add juice from sprouts and 2 tablespoons molasses. Cook this all together until vegetables are done. Add sprouts; cook 3 minutes more, then thicken.
Dissolve Jell-O in boiling water. Add cold water and vinegar. Chill until thick (1 1/2 hours). Pour 1/2 cup of thick Jell-O into 9 x 5-inch loaf pan. Put 3 pineapple rings in 1 cup of thick Jell-O. Fold in banana slices and spoon into pan. Chill until set, but not firm, about 15 minutes. Blend mayonnaise in rest of Jell-O until smooth. Stir in celery and spoon into pan. Chill until firm, 4 hours or overnight. Unmold and slice. Serve on lettuce leaf.
Mix juices from fruit and add water to make 3 cups. Add to tapioca pudding and cook until thick. Cool. Add fruit when ready to serve. Add 3 bananas.
Beat with fork egg; add oil and water. Mix well and add to dry cake mix. Add oatmeal, nuts and chips. Drop by teaspoonfuls on greased cookie sheet. Bake in preheated oven at 350° for 10 minutes. Frost with chocolate chips.
Combine ingredients in a large bowl. Mix well. Roll into 1-inch balls. Chill for 10 minutes. Melt together chocolate chips and paraffin. Dip each ball in chocolate, using toothpick. When balls are covered, place them on wax paper to cool. Makes 8 dozen.
Make cake as directed in 9x13 pan. After removing from oven, punch lots of holes on top of cake with fork. Let stand to cool. Combine condensed milk and pineapple juice and mix well. Pour over top of cake. Then spread Cool Whip on top of cake and garnish with crushed pineapple. Refrigerate overnight.
Peel onions, removing thin outer layer only; slice off tops. Reserve. Cover onions with boiling, salted water in saucepan. Simmer for 30 minutes until tender. Drain; cool. Chop onion tops to make 1/3 cup of finely chopped onions. Saute in butter until golden. Chop olives; add bread crumbs, parsley, salt, poultry seasoning, sage and pepper; toss. Scoop out center portions of onions (reserve and chop centers for use in flavoring peas for another meal). Do not cut through bottom of onion "shells." Fill shells with stuffing. Sprinkle with paprika. Bake, covered, at 350° for 20 minutes. Uncover; bake 10 minutes. Serves 6.
Mix all ingredients together. Spread on party rye bread. (This will do a little less than one loaf.) Bake at 350° for 10 to 15 minutes. Serve hot.
Dice onion and stuff in both birds. Mince garlic and stuff in birds. Pepper inside of bird to taste. Place in roasting dish and roast at 350° for one hour, uncovered. Serves two.
Combine sugar and boiling water. Stir until sugar dissolves. Add lemon juice and cold water. Mix well. Chill. Serve over ice.
Grease tube pan well. Open biscuits and cut into fourths and coat with sugar and cinnamon mixture. Place in tube pan. Melt brown sugar and oleo; bring to a boil. Boil only 1 minute. Pour over biscuits and bake for 35 minutes at 350°. Let stand 10 minutes before removing from pan. Better when eaten warm. Just pinch pieces with fingers and enjoy.
Cook meat, onions and green peppers. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper; heat through. Pour into casserole. Bake 1 hour at 325°.
Cream butter and sugar. Add sifted flour alternately with eggs. Beat well. Add vanilla. Pour into a sheet cake pan or a tube cake pan. Bake at 325° for 1 hour and 15 minutes.
Beat eggs. Add sugar, salt and cream. Add flour gradually. Beat with beater as you add until smooth.
Bake cake according to package directions in 2 round layers. After cake has cooled, split into 4 round layers and fill with the following mixture.
Brown hamburger meat with onion, salt and pepper. Add remaining ingredients. Layer Doritos, meat mixture and spread grated cheese on top. Bake at 350° for 30 minutes. Serve with salad.
Brown ground turkey with onion and mushrooms; drain. Spread chips on cookie sheet. Spoon salsa over chips. Cut olives in pieces and arrange over salsa. Put meat mixture over olives. Layer Cheddar and Mozzarella cheeses on top. Warm under broiler until cheeses are melted. Serve immediately.
Blend Crisco, sugar and eggs. Mix dry ingredients and add alternately with milk. Place in 9-inch square pan which has been rubbed with Crisco and bake in hot oven at 400° about 25 minutes. Makes 18 pieces.
Makes 4 servings. Pour milk into 4-cup glass measure and cook on high for 3 to 3 1/2 minutes or until hot, but not boiling. Stir in chocolate, sugar and coffee until dissolved. Pour into 4 mugs. Add 1 ounce brandy into each mug. Top with whipped cream. Serve warm.
Cook giblets from turkey or chicken; save broth. Mix cornmeal, oil and enough water to blend thoroughly. Bake mixture at 400° for 15 to 20 minutes. Remove and cool. In large bowl, mix cooled, baked cornmeal mixture with stuffing mix. Add sage, celery and onion. Pour in broth. Dressing should be moist. Whisk the eggs through mixture. Stuff turkey and bake.
Place mixer bowl and beaters in freezer to chill. Wash and cut up strawberries. Add sugar and mash well with a fork. If strawberries are not tart enough, you may add a little lemon juice to taste. Remove bowl from freezer and add whipping cream and a little vanilla. Whip the cream and fold in strawberry mixture. Pour into a container and freeze. This is better than any strawberry ice cream I've ever tasted! Recipe easily doubles or triples.
Blend Oreos with the butter. Press 1/2 the mixture in a 9 x 13-inch pan. Whip the cream. Add Fluff and liqueur and top with remaining crumbs. Freeze and enjoy.
Mix soup, salt and pepper. Alternate layers of potatoes, soup mix, cheese, onion and ham. Bake at 350° for 1 1/2 hours.
Beat eggs. Add sugar, oil and vanilla. Beat well. Blend in flour, baking powder and orange juice. Pour half of batter in a greased pan. Peel and thinly slice 3 large apples. Put apples on top of batter. Sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon mixed together. Then add rest of batter and sprinkle with more cinnamon-sugar mixture on top of batter. Bake at 325° for 1 hour in a 13 x 9-inch pan. Enjoy.
Sprinkle thin layer of cornbread mix into bottom of Pam-coated baking dish. Shred chicken breasts. Place 1/2 chicken pieces over cornbread mix. Mix together soups, melted oleo and chicken broth; pour 1/2 mix over chicken. Layer dry Stove Top stuffing mix, remainder of chicken pieces and soup. Top with cornbread mix. Bake at 350° for 30 to 45 minutes.
Drain pineapple; reserve syrup. In large skillet, saute ham in butter until lightly browned. Add enough water to pineapple syrup to make 2 cups liquid; add to skillet. Stir in contents of rice mix. Bring to boil. Cover; simmer 5 to 10 minutes until liquid is absorbed. Fold in pineapple. Sprinkle with parsley to serve. Serves 4.
Mix the Jell-O, milk and coloring together in a large mixing bowl. Add the coconut and nuts. Mix well and chill overnight or several hours. Roll in shape of strawberries. Roll in red crystal sugar and chill while mixing ingredients together for leaves.
Preheat oven to 425°. Sift flour, salt and baking powder together. (I always sift this mixture 3 times for a finer textured biscuit.) Add oil and milk. Knead dough 5 to 6 times. Roll out on a floured surface and cut with a round cutter. Pour about 3 tablespoons oil in bottom of pan. Put biscuits in pan, no room between them; bake for 15 to 20 minutes. Serve with butter and honey.
Mix together the sugar and cornstarch. Add the boiling water. Bring to a boil; boil for 1 minute. Gradually add jello. Line baked, cooled crust with fresh strawberries. Pour above mixture on top. Refrigerate. After the pie sets, top with Cool Whip.
Sift flour, soda and salt together and set aside. Cream together butter, shortening, sugar and vanilla. Add one egg to butter mixture and cream until fluffy. Stir in dry ingredients until mixture is smooth. Blend in milk. Drop by teaspoon onto ungreased cookie sheet. Flatten with bottom of water glass, which has been dipped in sugar. Bake in 400° oven.
Grease a 13 x 9-inch pan and place rhubarb, dry Jell-O, sugar and marshmallows evenly over bottom. Mix cake mix as directed. Pour over all. Bake at 350° for 50 or 60 minutes. Invert onto serving tray. Before serving, top with whipped topping. Can be frozen.
Cut bananas in half and place in shallow baking dish. Pour in wine. Mix together brown sugar and white sugar. Sprinkle the sugar mixture over the bananas and dot with dabs of butter. Sprinkle cinnamon on top. Bake at 350° for 1 hour.
Slice potatoes 1/8 inch thick. Mix soup, butter, milk, onion, salt and pepper. Pour over potatoes. Cook in 2 quart casserole dish in microwave for 45 minutes.
In a large mixing bowl cream together butter, sugar, egg, milk and vanilla. Stir in flour and mix well. Cover dough and let chill two to three hours. Preheat oven to 375°. After chilling, roll dough into small balls, placing on a lightly greased cookie sheet two inches apart. Flatten tops lightly with a buttered glass dipped in sugar. Bake 8 to 10 minutes or until lightly browned around edges. Makes about three dozen.
Boil sugar and milk 1 minute; remove from heat and add oats, vanilla, margarine and peanut butter. Beat until thick enough to drop by teaspoonfuls on waxed paper.
Combine dry ingredients in a heavy 4-quart pan. Stir in milk. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, until it reaches 234° (soft ball stage). Remove from heat and add butter and vanilla. Beat until it thickens. Add nuts. Pour into buttered pan. (Be careful not to overbeat.)
Combine first 4 ingredients and beat until fluffy. Add 7-Up and beat well. Pour into greased pan and bake at 350° for 40 minutes. While cake is hot, pour over pineapple icing.
Melt 1 stick of margarine; put in a 13 x 9-inch baking dish. Mix together the flour, milk and 1 cup sugar; pour over melted margarine, but don't stir. Mix together the blueberries and 1 cup of sugar; pour over batter. Do not stir! Bake at 350° for 1 hour.
Cook noodles. Simmer milk and salt over low heat just below boiling point. Add cheese and stir until melted. Pour liquid over cooked noodles and wieners into a 2-quart buttered casserole dish. Bake at 350° for 30 minutes.
In bowl, stir together flour, sugar, salt and soda. In separate bowl, combine egg, orange peel, orange juice, lemon peel, lemon juice and oil. Add to dry ingredients, stirring just until moistened. Fold in nuts. Put batter into a greased loaf pan. Bake at 350° for about 50 to 60 minutes. Cool in pan at least 10 minutes. Freezes beautifully. Makes 1 loaf.
Soften cream cheese with 1/2 cup milk; mix well until well blended and smooth. Add instant pudding and remaining 1 cup milk. Beat slowly 1 to 2 minutes, scraping sides of bowl. Spread mixture over top of cooled cake (in pan). Sprinkle well drained pineapple on top of pudding mixture. Top with Cool Whip; spread evenly to cover. Keep chilled.
Shred cabbage; brown meat, onion and garlic. Place in large casserole dish. Place cabbage in bottom, then layer of rice and meat mixture. Dilute soup with water. Season to taste. Pour over top; do not stir. Bake 1 hour at 325°. Check to make sure liquid has not cooked away; add more water if needed.
Combine water and sugar. Boil for 30 minutes. Then add juices. Freeze until ready to use. About 1/2 hour before serving, slush frozen mixture and add 7-Up and strawberries. Serves about 40.
Brown hamburger. Drain excess grease, then return to a crock-pot. Add other ingredients. Simmer all day on low heat in a slow cooker.
Mix all ingredients. Refrigerate. Will keep 2 to 3 days in refrigerator.
Mix together cream cheese, eggs, lemon juice, vanilla and sugar until fluffy. Place 1 vanilla wafer in tassie pan cup. Fill 3/4 full with cheese mixture. Bake in preheated 375° oven for 15 to 20 minutes. Cool. Top each with 2 cherries.
Preheat oven to 425°. Brush shell with mustard. Bake 5 minutes. Remove shell from oven; retain oven temperature. Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and onion and saute until just tender, about 1 minute. Add livers and saute 1 minute. Reduce heat to low; cover and cook 15 minutes. Blend in sour cream and sherry and stir until mixture is heated through. Season with salt and pepper. Spoon mixture into crust. Sprinkle with bacon and grated cheeses. Whip eggs lightly; add cream, cayenne, sugar and pepper and blend well. Pour over cheese. Bake 15 minutes. Reduce oven to 400° and continue baking until tester inserted in center comes out clean (about 20 minutes). Let quiche cool 5 minutes before serving.
Brown hamburger. Make a layer of Tater Tots, layer of hamburger and a layer of cheese. Heat soup with water. Pour over layers. Bake at 350° for 1 hour.
Dissolve Jell-O in hot water. When well dissolved, add sour cream and whisk until well blended. Add crushed pineapple. Cool in refrigerator until partially set. Pour into 9 x 13-inch dish; return to refrigerator until completely set. Serve when firmly set.
Mix all ingredients together except soda, buttermilk and spices. When mixed well, add 3 teaspoons soda with the buttermilk and add to mixture, then add all spices. Mix well. Dip out by teaspoon. Bake 20 minutes at 300°.
Mix all ingredients together. Refrigerate overnight. Toss before serving. Recipe can easily be doubled. Can use 1/2 fat free dressing, 1/2 regular dressing if desired.
Unroll dough into rectangles and press on bottom and sides of 15 x 10 x 1 or 2-inch pan. Bake at 375° for 10 minutes.
Mix altogether in large bowl and then pour in greased 10 x 17-inch cake pan. Then put one layer pizza cheese (2 cups), one layer of Parmesan cheese. Top with layer of chopped pepperoni. Cover with foil and bake at 300° for 1 hour. Very good.
Beat together shortening, sugar, molasses and eggs. Sift together flour, salt, soda and cinnamon and add. Stir in oats and raisins. Drop by spoonfuls 2 inches apart on lightly oiled cookie sheet. Bake for 8 to 10 minutes in a moderately hot oven (400°). Good!
Mix together all ingredients and put in a graham cracker crust. Freeze. Makes 2 pies.
Heat oven to 425° (hot). Mix sugar and cinnamon. Mix lightly through apples. Heap up in pastry lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Cover edge with 1 1/2-inch strip of aluminum foil to prevent excessive browning. Bake 50 to 60 minutes or until crust is nicely browned and apples are cooked through (test with fork). Serve warm or cold. May be topped with cream, whipped cream or ice cream. Or serve with a slice of cheese. Makes 1 (9-inch) pie.
Preheat oven to 350°. Beat eggs in medium bowl. Add brown sugar; stir until brown sugar dissolves. Add next 6 ingredients; mix well. Spoon into pie shell. Bake for 30 to 35 minutes or until center is puffed. Cool. Chill until serving time. Serve with whipped cream and chopped pecans.
Mix together well first two ingredients. Add all other ingredients, except nuts. Mix and chill. Shape into a ball and roll in chopped nuts.
Mix all ingredients together. Pour into 2 small loaf pans. Bake at 350° for 40 to 50 minutes.
Drain cherries and pineapple. Measure syrup and add water if necessary to make 2 cups. Heat syrup to boiling. Pour over jello, stir until dissolved. Add Coke. Chill to consistency of unbeaten egg whites. Combine cherries, pineapple and nuts. Fold in and chill until firm.
Beat together margarine, sugars, eggs, water and vanilla until blended. Combine flour, salt, soda and cinnamon. Add to mixture and mix well. Stir in oats. Chill dough at least 1 hour. Make small balls and place on cookie sheet. Bake in preheated oven at 350° for 12 to 15 minutes.
Chop all vegetables very fine. Put in large jar or covered container. Cover with tomato juice. Add rest of seasoning to taste. Refrigerate at least 6 to 8 hours before serving.
Mix all ingredients together. Pour into greased 1 1/2-quart casserole. Bake at 350° until top is brown, about 1 hour.
In a deep mixing bowl, stir the flour and sugar together. Beat the eggs one at a time. Using a whisk add milk to eggs beating constantly. Beat batter until it is smooth and elastic. Mash bananas to a smooth puree. Stir the banana puree into the batter and let the mixture rest at room temperature for 30 minutes. Heat oil in a pan to 375°. Drop about 1/4 cup of batter into oil and fry on each side until golden brown. Sprinkle with confectioners sugar.
Slice pork and cut into tiny pieces.	Fry until crisp and golden; watch carefully. Remove and drain. In fat, cook onion, until tender. Cut potatoes into 1/2-inch cubes and add to onion, then add water to cover.	Cook until potatoes are almost done. Add clams	with juice and cook 5 more minutes. Add milk or half and half. Season with salt and pepper. Bring to boiling, but do not boil. Add butter and serve warm with crackers. Sprinkle salt pork on top for more flavor.
In the morning, wash the beans. Then place them in the amount of water needed for cooking them. Let them soak all day. Before going to bed, place them in the freezer. Cook them in the same water that is now ice, but do not add salt. Add meat tenderizer with Papain or Papaya enzyme tablets. Add mustard, molasses and onion.
Mix sugar, beaten eggs and margarine well. Add remaining ingredients. Pour	into unbaked 9-inch pie shell and bake at 350° for 45 minutes.
Rinse fillets thoroughly in cold water; pat dry with paper towels and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375° for 15 to 20 minutes or until fish is golden brown and flakes easily when tested with a fork.
Set Jell-O, slice bananas on top. Drain pineapple, add water to juice to make 1 cup. Cook together. Cook until thick, let cool and add crushed pineapple. Spread over bananas, top with Cool Whip and nuts.
Combine all ingredients; chill. Serve with assorted crackers or breadsticks. Yields 1 1/2 cups.
Cut cabbage into 1-inch squares. Put in casserole dish. Mix sugar and flour. Combine with cream, salt and pepper. Pour over cabbage. Cover with raw bacon. Bake at 350° for 40 minutes, covered. Remove cover and bake until bacon is crisp.
Mix ingredients and cook slowly over medium heat until thickened. Remove from heat and pour over a dish of finely chopped cabbage. Can also be served over string beans or mashed potatoes.
Mix all ingredients, except nuts, parsley or dried beef. Form into one large ball or two small balls and roll in nuts, parsley or dried beef. Refrigerate overnight. Serve at room temperature with crackers.
Spoon sherbet by tablespoon into a large punch bowl. Slowly pour in chilled lemon-lime beverage; stir gently to mix.
Combine sugar, oil and eggs. Beat well. Combine dry ingredients. Add to sugar mixture alternating with buttermilk and beating well after each addition. Stir in nuts, flavoring and coconut. Pour into well-greased and floured pan. Bake at 325° for 1 hour and 5 minutes. Pour hot Coconut Syrup over hot cake. Let set 4 hours. Wrap well.
Mash corned beef and mix with all ingredients. Serve inside large dip bread or with crackers.
Cook broccoli until desired tenderness (do not drain). Melt butter and mix together all ingredients. Bake at 325° for 25 to 30 minutes.
In a 2-quart pan, bring to a boil the first three ingredients and then the last three. Pour hot icing over cake.
Mix first four ingredients well and put into 9 x 12-inch ungreased pan. Bake 15 minutes or until slightly browned in moderate oven. Blend the remaining ingredients and spread over first layer. Bake in moderate oven 15 to 20 minutes. Cut while hot.
Sift flour with baking powder, salt and cinnamon. Combine milk and maple syrup and add this mixture to dry ingredients. Stir in beaten egg and melted shortening. Add chopped apple. Drop by rounded tablespoonful onto hot greased griddle. Bake until top is bubbly and underside is golden, then turn and brown other side. Serve with 10x sugar or with warm, spicy applesauce.
Beat eggs and sugar until frothy. Beat in oil. Add dry ingredients. Beat for 4 minutes. Stir in zucchini and walnuts. Bake at 350 degrees for 35 minutes in two greased loaf pans.
Cut potatoes in cubes and cook in boiling water until just tender (about 7 minutes). Drain and cool. Combine all other ingredients in a bowl. Add potatoes and toss to coat evenly.
Bake cake mix in a 9 x 12-inch pan according to package directions. Remove from oven and with a fork, punch cake full of holes. Pour condensed milk over hot cake. Let cool and spread undrained crushed pineapple on cake. Frost with whipped topping and sprinkle with toasted coconut. Serves 24.
Beat eggs for 5 minutes, then gradually add the sugar. Stir in the pumpkin and lemon juice. Mix dry ingredients together; add to pumpkin mixture. Spread in greased and floured 15 x 10-inch pan. Top with the chopped nuts. Bake at 375° for 15 minutes. Turn out on a towel which has been sprinkled with confectioners sugar. Starting at the narrow end, roll towel and cake together. Cool. Unroll. Fill with filling; re-roll cake. Chill before cutting into slices.
Cream butter, sugar and brown sugar together. Add eggs and vanilla. Combine flour, soda, baking powder and salt. Blend into sugar mixture. Add oatmeal and mix. Add coconut and pecans. Drop by spoons onto greased cookie sheet. Bake at 350°.
Brownie base: Preheat oven to 350°. Melt Toll House Little Bits semi-sweet chocolate. Stir until smooth; set aside. In large bowl, combine sugar and butter. Beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted morsels and flour; mix well. Spread into foil lined 9-inch square baking pan.
Saute onion and garlic in oil. Add ground beef and brown. Add spaghetti sauce and oregano. Simmer 10 minutes. Spoon off fat. Add cayenne (red pepper). Take off burners and add cheeses.
Combine first 9 ingredients. Stir in okra. Pour oil to a depth of 2-inches in a Dutch oven. Heat to 350°. Drop mixture by tablespoons into oil. Cook until golden brown, turning once. Drain on paper towels. Sprinkle with salt if desired. Serve immediately. Serves 4 to 6.
Preheat oven to 400 degrees in a 10 inch skillet over medium heat fry bacon until crisp. Crumble. Saute onion in the bacon fat. Using a slotted spoon, carefully lift onion from the fat and place in a 1 1/2 qt. baking dish. To baking dish add all other ingredients except bacon. Gently stir to mix thoroughly. Sprinkle bacon on top. Bake 1 hour. Beans should be bubbly and thick.
Melt oleo or butter in a 9 x 13-inch pan. Then layer graham cracker crumbs, chips and coconut. Drizzle Eagle Brand milk over top with chopped nuts. Bake at 350° for 30 minutes.
Cook finely chopped onion and green pepper in butter until tender. Add tomato sauce, fresh or canned mushrooms, water, pepper, salt and garlic. Cover and simmer 20 minutes. Serve over fish and chicken.
In large bowl, crumble angel food cake into bite-size pieces. In a different bowl, combine sugar, milk, cream cheese and Dream Whip (will be soupy). Pour over cake. Combine strawberries and glaze and pour over top of cake. Let set overnight before serving. (Keep refrigerated.)