HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix according to instructions on box. Add cocoa and vinegar. Also, add red food coloring. After emptying 1 ounce bottle, fill bottle with water and add to mixture. Mix well. Pour batter into 2 (9-inch) cake pans that have been greased and floured. Bake at 300° until cake leaves side of pan. Cool on wire rack in pan for 10 minutes, then turn out on rack to cool.
Brown together in hot shortening ground beef, green pepper and onion. Add remaining ingredients and cook on low heat about 45 minutes.
saute onion and garlic in butter over medium heat. Stir in meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Combine diluted soup with sour cream. Stir in meat mixture; add parsley and sherry (optional) and simmer 10 minutes. Serve over hot, drained egg noodles that have been cooked according to directions on the package. Serves 4 to 6.
Scald milk; cool to lukewarm. Add yeast which has been dissolved in the lukewarm water. Add remaining ingredients. Let rise until ready to use. Roll out and cut and let rise again. Fry in deep fat.
Crush Oreos in food processor or blender until crumbs are fine. Blend cream cheese, sugar and margarine until well blended. Fold in whipped topping until well blended. Set aside. Combine pudding, milk and vanilla and set aside. Using medium plastic flowerpot, layer Oreos, whipped topping, pudding, Oreos, whipped topping and pudding and finish with Oreos. Place silk flowers in center and chill until served.
Mix together sour cream and cream cheese. Spread on the bottom of an 11 inch by 7 inch dish. Spread salsa on cream cheese layer. Sprinkle onion and tomato on salsa. Sprinkle taco cheese on top. Dip with tortilla chips.
Heat oven to 425°. Prepare pastry. Mix sugars, flour, lemon juice, cinnamon, nutmeg and salt. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Moisten rim of bottom crust and place top crust, with slits cut in it, over filling. Fold edge of top crust under bottom crust, pressing to seal. Make a decorative edge. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until lightly brown and juice bubbles, 40 to 50 minutes. Yields 6 servings.
Add all ingredients except spice. Put spice in a clean cloth and tie up. Put in mixture and boil for 30 minutes. Put in pints and seal with hot lids and rings.
Mix all ingredients in food processor or by hand. Use a cookie press and shape into straws. Bake at 350° for approximately 15 minutes or until crisp when cut.
Layer bananas. Layer wafers. Continue until all gone. Mix instant pudding with milk; mix with hand mixer. Pour over banana and wafers. Top with whipped topping.
Cook sugar, syrup, cream of tartar and water until soft ball state. Pour syrup in a slow stream over 2 beaten egg whites. Beat for 10 minutes. Beat in powdered sugar, mandarin peel and mandarin juice. Beat icing until it is a smooth, spreadable consistency.
Mix all together. Put in baking dish. Mix 1/2 cup of margarine with corn flake crumbs and sprinkle on top. Bake 30 to 45 minutes at 300° to 350°.
Boil chicken until tender and debone. Place chicken in bottom of 9 x 13-inch baking dish. Slice boiled eggs and place over chicken. Mix the broth with the soup and pour over chicken and eggs. In separate bowl, mix flour, milk and margarine well. Pour this over the chicken mixture; do not stir. Cook at 400° for about 45 minutes.
Bake cornbread per package directions. Boil chicken and debone. Crumble cornbread in crock pot. Add soups and chopped onion and celery. Stir well. Add chicken. Add broth (I use about 2 cups of the broth from the boiled chicken. Add more or less as you prefer.) Cook 4 to 6 hours on low in crock pot.
Mix all ingredients. Place in refrigerator for about an hour. Brush over pork ribs and bake 1 to 1 1/2 hours or until done. Brush over while they are cooking at least once.
Mix well and roll very thin on a well floured board. Makes 2 crusts. Excellent to freeze in larger amounts.
In a double boiler top over direct heat, cook onion in butter until tender. Stir in flour.
Preheat oven to 400°. Mix all ingredients except for biscuits, butter and cornmeal. Place in shallow 2 1/2-quart casserole dish. Bake 10 minutes. Dip biscuits in melted butter and then add cornmeal. Arrange around the casserole dish. Bake an additional 20 to 25 minutes or until biscuits brown.
Place all ingredients into large mixing bowl. Beat well. (Do not use electric mixer.) Pour into a well-greased, floured and paper-lined (bottom) tube pan. Bake at 325° approximately 1 hour and 15 minutes.
Stir the yeast into the lukewarm water. Set aside. Put butter, sugar and salt in a medium bowl. Add boiling water and stir. When this is lukewarm, stir in the yeast mixture. Now add the liquid mixture slowly to the flour by hand or mixer. When everything is combined and mixture is smooth, cover and leave in warm place to rise until double in bulk, about 1 hour. Stir the dough until it deflates. Spoon into a regular size loaf pan that has been buttered. The dough will be soft and spongy. Pat the top of the log with a floured hand to smooth it out. Let it rise again, lightly covered, just until edges of loaf reach top of pan, 30 minutes. Bake at 375° for 45 minutes.
In Dutch oven over medium-high heat, fry bacon until crisp. Push bacon bits to side of pan. To drippings in pan, add stew meat and cook until well browned. Stir in water, wine and next 6 ingredients. Heat to boiling. Reduce heat to low. Cover and simmer 2 hours or until meat is fork-tender, stirring occasionally. Later, in covered medium pan over high heat in about 1-inch boiling salted water, cook onions 10 minutes. Add mushrooms. Cook 5 more minutes; drain.
Spray 9 x 13-inch cake pan with Pam. Sprinkle nuts and coconut on the bottom of cake pan. Make cake mix according to directions on box and pour over nuts and coconut. With a mixer, mix powdered sugar, margarine and cream cheese. Pour this mixture over cake mix. Bake at 350° for 50 to 60 minutes, or until toothpick comes out clean. Serve as is.
Mix together and pour into 9 x 13 pan. Bake at 350° until done.
Cook noodles 7 minutes and drain. Combine butter, cream and cream cheese. Sprinkle Parmesan cheese on top.
Heat oven to 375°. In a medium bowl combine potatoes, 1/2 of cheese and 1/2 of onions; mix. Spoon into greased 1 1/2-quart casserole, spreading across bottom and up the sides to form a shell. In a large bowl, combine chicken, mixed vegetables, soup, milk and seasonings; pour into potato shell. Bake, uncovered, 30 minutes. Top with remaining cheese and onion; bake 3 minutes. Let stand 5 minutes.
Fry and drain bacon. In remaining grease put brown sugar, vinegar, mustard and onions. Simmer 20 minutes. Mix all ingredients in baking dish. Bake at 350° for 1 hour.
Spread 1/2 can of soup into square baking dish. Place chicken on top. Top chicken with cheese. Dilute remaining soup and pour over chicken. Sprinkle stuffing on top. Bake at 350° for 50 to 60 minutes. Serve over rice.
Combine shortening, salt, soda, vanilla and nutmeg. Add brown sugar gradually; cream well. Add beaten eggs and mix well. Drop from spoon onto a greased cookies sheet.
Melt butter in 9 x 13-inch Pyrex dish in 350° oven. Combine flour, sugar and 1/2 of milk and stir until moist. Add remaining milk and stir until smooth. Pour batter over melted butter. Do not mix. Place fruit over mixture. Do not stir. Bake 30 to 40 minutes, until light brown.
Combine sugar and flour. Stir in melted butter, then eggs. Add syrup; mix well. Stir in pecans. Pour into pie crust. Bake at 350° for about 40 minutes.
Combine hot water and cocoa. Let cool. Sift flour, sugar and baking soda into a mixing bowl. Make a well in the center and add, in order, salad oil, egg yolks, cocoa mixture and vanilla. Beat until smooth.
Combine all ingredients in a saucepan except peppers. Bring to a boil. Reduce heat and cover. Simmer 40 minutes. Stir in pepper. Simmer covered 10 minutes more. Makes 4 servings.
Coat chicken with pancake mix and salt and pepper. Combine other ingredients. Pour over chicken. Bake at 375° for 45 minutes, covered. Uncover and bake another 1/2 hour more.
Combine all ingredients well. Chill about 1 hour. Serve as dessert or salad on crisp salad greens.
Mix Cool Whip, cream cheese and sugar. Mix pudding and milk per package directions. Layer Cool Whip mixture, pudding and Oreos. Chill 1 hour.
Mix all ingredients and spread in a 9 x 13-inch pan or baking dish. Bake at 350° for 35 to 45 minutes.
While noodles are cooking, saute meat, onions, celery and garlic in large skillet. Stir until redness is gone from meat. Add sauce, corn and half the cheese.	Stir until melted. Add olives. Mix well with noodles. Place in greased baking dish and sprinkle top with rest of cheese. Cover and bake one hour at 350°.
Add boiling water to jello and pudding, then add raspberries. When a little set, add Cool Whip. Fold mixture together. Refrigerate.
Mix sugar, water, lemon and orange juices. Before serving, add ginger ale, sparkling water or grape juice and balls of sherbet.
Soak the cut up frying chicken in milk for several hours in refrigerator. Place flour, salt and pepper in plastic bag. Dip chicken in egg and then put in flour mixture. Shake in bag until well coated. Place chicken on hot oil in a heavy skillet with lid. Turn heat to medium and cover chicken. Brown well on each side and cook until well done. Serve with mashed potatoes and white gravy.
In mixing bowl, dissolve yeast in warm water. Add sugar, salt and half of flour. Beat thoroughly for 2 minutes. Add egg and shortening. Mix in remaining flour with fork until dough is easy to handle. Place greased side up in a greased bowl. Cover bowl. Place in refrigerator. Punch down occasionally as dough rises. About 2 hours before needed, cut off amount needed and return rest of dough to refrigerator. Shape while cold into rolls. Cover. Let rise until doubled in size (1 1/2 to 2 hours).
Mix first 3 ingredients and pat in a greased 9 x 13-inch pan. Mix beaten eggs, powdered sugar and cream cheese with electric mixer until smooth. Pour over crust. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes. Cool completely and refrigerate leftovers.
Combine potatoes, salt, pepper, onion, celery, pickles and diced eggs. Blend pickle juice and Miracle Whip with mustard; add to potatoes and mix until all ingredients are well coated with dressing. Cover salad; refrigerate several hours or overnight so flavors will mingle.
Unroll crescent roll and pat evenly in 15 x 11-inch jelly roll pan. Bake according to package directions.
Combine all ingredients in a large bowl. Mix thoroughly, but do not beat. Turn mixture into a greased 8-inch pan. Bake in a 400° oven for 40 minutes or until apples are tender. Serve warm with whipped cream or ice cream.
In medium bowl mix flour, cornmeal, baking powder, salt and sugar; then add milk, onion, eggs, margarine and corn. Stir until blended. Drop by tablespoon 2 inches apart on well-greased cookie sheet. Bake at 425° about 15 minutes. Serve with butter.
Smash cooled, boiled potatoes. Blend in vanilla and butter. Blend in confectioners sugar until mixture is stiff. Roll out mixture on floured surface leaving mixture about 1/4-inch thick. Spread a thin layer of peanut butter (smooth or crunchy) on top of mixture. Roll into a log. Let set in refrigerator for 1 hour. Cut log into 1/4 to 1/2-inch slices.
Heat oven to 400° (moderately hot). Blend ingredients, then beat vigorously for 30 seconds. Fill well-greased muffin pans 2/3 full. Bake 15 minutes. Makes 12 muffins.
Combine in heavy skillet all of the ingredients. Cook over medium heat. Stir in 1 teaspoon of vanilla. Stir constantly until sugar and almonds are golden brown (approximately 15 minutes). Spread on foil. Any kind of nuts may be used.
Peel and core pears. Seed both kinds of the peppers. Coarsely grind pears, peppers and onions. Place ground mixture in a large pot, adding the vinegar and sugar. In a muslin bag, combine celery seed, pickling spices and mustard seed. Tie bag shut and place in the pot. Bring to a boil, then reduce heat and simmer 40 minutes. Remove spice bag. Pour into sterilized canning jars and seal tightly. Store pear relish in cellar or a cool, dry place. Yields 8 pints.
In saucepan, combine flour, sugar and salt. With a wire whisk, whip egg yolks into milk. Add milk and egg mixture gradually to the dry ingredients in the saucepan. Stir constantly. Cook until very thick. The mixture should bubble as you cook it. Remove from heat and add butter and vanilla. Pour into baked 9-inch pie shell and top with meringue, whipped cream or Cool Whip.
Place 2/3 of the Fritos in a casserole dish; set aside.
Mix margarine and flour in a saucepan. Add sugars and syrup; boil 5 minutes. Let cool and add eggs and vanilla. Mix well. Place pecans in pie shell; pour mixture over pecans. Bake at 300 degrees about 1 hour. Let cool before cutting.
Cut the top 1/3 of the cake horizontally. Lay top aside. In the remaining cake make a trough approximately 1 inch deep. Do not cut the sides, just the center. Pinch out the cake in the trough. Lay aside. Prepare the pudding according to the package instructions, using only half of the milk. Mix pudding with cake crumbs from the center. Place the pudding mixture in the trough. Put the top back on the cake. Cover with Cool Whip. Using a grater or vegetable peeler, make chocolate shavings for the top of cake.
Mix the first 3 ingredients and let set until partially jelled. Then add the last 3 ingredients.
Cream butter and sugar together. Add eggs, one at a time. Add remaining ingredients. Bake in greased and floured 10-inch tube pan at 300° for 1 1/2 hours.
Combine ingredients, mixing lightly. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Cream cheese and sugar and add fruit and nuts. Fold in Cool Whip and pour into a 9 x 13-inch glass dish. Refrigerate 12 hours or overnight.
Melt Velveeta; add Hormel chili, green chilies and chives. Heat until well blended. Serve with tortilla chips.
Mix cream cheese and mayonnaise together until smooth. Add drained tuna, onion and celery. Warm tomato soup. Mix gelatine and cold water together quickly and mix with soup. Immediately put mixture with tuna. Pour into mold that has been sprayed with Pam. Refrigerate overnight or until firm. Serve on Ritz or Townhouse crackers.
Have all ingredients at room temperature. Butter generously a 9-inch spring form pan. Mix butter and crumbs well; reserve 1/4 cup of crumb mixture. Press remainder of crumb mixture in bottom of pan (firmly). Add cream of tartar to egg whites and beat until foamy. Gradually add 3 tablespoons sugar and beat until stiff. Set aside. Beat cheese until soft. Mix 1 1/2 cup sugar, flour and salt. Gradually beat into cheese. Add egg yolks, one at a time, beating thoroughly after each one. Add sour cream and vanilla, mix well. Fold egg white thoroughly into rest. Pour into prepared pan. Sprinkle reserved 1/4 cup crumbs over top. Bake in preheated oven at 350 for 1 1/4 hours or until firm. Turn off heat, open oven door and leave cake in oven for 10 minutes. Remove from oven and let stand on cake rack, away from drafts, until cool. Chill over night or until totally firm.
Peel and grate the potatoes on fine side of hand grater, grating a bit of onion between each potato. Add salt and pepper to taste. Cut strips of bacon and fry until crisp. Pour over potato mixture. Beat eggs and add to mixture. Pour into square or oblong pan about 2 to 2 1/2 inches deep. Bake at 425° for 20 minutes, lowering heat to 375° for another 40 minutes or until nicely browned. Serve hot with sour cream or applesauce.
Combine sugar, milk and butter. Boil 3 minutes, stirring constantly. Remove from heat; stir in marshmallows until dissolved. Add coconut and graham crackers. Drop small haystacks on waxed paper to cool.
Combine chocolate, butter and sugar in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate and butter melt. Remove from heat; stir in cream, bourbon, coffee granules and one cup of pecans. Cover and refrigerate until firm.
Melt butter in a saucepan. Add the rest of the ingredients and stir until smooth. Allow to come to a soft boil for 2 to 3 minutes. Pour over cooked fettuccini or tortellini.
Cut a thin slice from top of each tomato; scoop out pulp (reserve), leaving a 1/4-inch shell. Chop pulp. Combine butter, peas, onion, garlic, basil, pepper and tomato pulp in a 2-quart dish or measuring cup. Cover with plastic wrap. Cook on High for 10 minutes. Add mushrooms; cover and continue cooking on High for 5 minutes. Stir in salt and croutons. Spoon mixture into tomato shells. Sprinkle bread crumbs and Parmesan cheese on top. Place tomatoes in baking dish and, just before serving, microwave on High for 2 to 3 minutes. Do not overcook tomatoes.
Brown beef; drain. Stir in soup and other ingredients except 1 cup cheese. Layer in baking dish (2-quart). Top with cheese and bake 25 minutes at 350°. Top with remaining half of onions and brown 5 minutes.
Cream together shortening and sugar. Add cocoa and coffee. Beat these ingredients. Add soda to buttermilk and vanilla; add to cake flour. Add all together and beat until mixture is creamy. Place in a greased pan, 13 x 9 x 2-inch. Bake at 350° for 40 minutes.
Shape cream cheese into 8 balls; roll in nuts. Cut 2 pineapple slices into eighths; stuff into dates. Place cheese balls in center of remaining pineapple slices; garnish with stuffed dates. Serve with watercress and lettuce. Makes 8 servings.
Mix topping together; set aside. Mix cake mix, pudding, oil, water, eggs and vanilla as you would a cake. Pour 1/2 of cake mix into a 9 x 13-inch pan. Sprinkle 1/2 of sugar mixture and spoon 1/2 of the cranberries on top. Pour the rest of the cake mix on this and top with the rest of the sugar mixture and cranberries. Bake 1 hour and 15 minutes at 350°.
Cook and drain peas according to directions. Mix soup and milk; add cheese, onion and seasoning. Blend well. Add the peas and shrimp. Pour half the mixture into a 2-quart casserole. Sprinkle half of the potato chips on the sauce. Cover with the rest of the shrimp mixture. Crumble remaining potato chips on top. Bake at 375° for 1/2 hour, until bubbly and brown. Yield: 4 to 6 servings.
Core apples. Place sugar and butter in cavities. Arrange in rings in baking dish with space in between. Cover tightly. Microwave on High for 4 to 6 1/2 minutes, rotating after 2 minutes. Let stand 2 minutes.
In pan, melt butter and add soups and water. Mix in rice and pour into a 9 x 13-inch buttered pan. Lay chicken over top and cover with foil. Bake at 325° for 2 hours. Remove foil and stir. Sprinkle almonds and cheese on top and bake for another 15 minutes.
Rub flour, confectioners sugar and butter into a paste and spread over 2 cookie pans, 8 x 15-inch. Bake or chill until firm. Beat eggs slightly. Add the rest of the ingredients and mix well. Spread over bottom crust. Bake at 350° to 375° for 20 minutes.
Beat eggs and add butter, sugar, syrup and vanilla. Pour into 9-inch unbaked pie shell; sprinkle pecans over filling. Bake in a 350° oven approximately 40 minutes. Makes 2 pies.
Mix together potatoes, cheese, mayonnaise, onions and half of bacon. Top with olives and remainder of bacon. Bake at 325° for 1 hour.
Preheat oven to 325°. Butter and flour 12-cup Bundt cake pan. Cream butter and cream cheese. Add sugar; cream until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and beat on medium speed. Add flavor. Pour batter evenly into prepared pan. Bake for 1 1/2 hours or until pick inserted comes out clean. Cool 15 minutes in pan. Turn upside down on cake plate.
Sift dry ingredients. Cream oleo and sugar. Add egg and vanilla. Beat until light and fluffy. Beat in half of flour. Then add the remaining flour to form a stiff dough. Add nuts. Roll out on floured board in 2 rolls. Wrap in foil and refrigerate 8 hours or overnight. May be left 10 days. Slice and bake at 375°.
Soak oatmeal in buttermilk or sour milk for 1 hour. Mix shortening, brown sugar and egg together. Sift flour, baking powder, soda and salt together. Stir mixtures into oatmeal and buttermilk. Put into muffin tins. Bake at 400° for 20 to 25 minutes. Good with a casserole and a salad.
Sauce: Brown ground beef and drain. Add spaghetti sauce and simmer for 15 minutes. Cook lasagne noodles until done. Drain.
Mix butter, milk, sugar and cocoa and boil 4 minutes. Remove from heat. Add oats and vanilla. Stir and drop by spoonfuls on wax paper.
Cut lamb into 1-inch cubes. In large saucepan, brown 1/2 of the meat in hot margarine/butter. Remove meat. Brown remaining meat with onion, celery and garlic until vegetables are tender. Drain fat. Return all meat to pan and stir in tomato sauce, water, curry powder, ginger, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for about 1 hour or until lamb is tender. Combine yogurt and flour; add to meat. Cook and stir until bubbly; cook about 1 minute more. Serve sprinkled with cilantro or parsley over rice or with pita bread. Serves 4.
Melt shortening in large saucepan, add green pepper and onion. Saute for 5 minutes or until tender. Stir in beans, pineapple, catsup, molasses and brown sugar. Cover and cook over low heat for 20 minutes, or until mixture comes just to boiling.
Mix together eggs, sugars, melted butter, peanut butter, vanilla, corn syrup and the baking soda. Mix well, then add oatmeal, chocolate chips, nuts, M&M's and raisins. Mix well; spray pan with cooking spray. Drop onto cookie sheet with ice cream scoop. Flatten for cow-chip cookies. Bake at 350° for 10 to 12 minutes. Makes 4 dozen.
Combine peaches, sugar, butter or oleo and cornstarch in a saucepan, stirring well. Cook over low heat until thick. Stir.
Grease a Bundt or other fluted cake pan well and coat with some of the chopped nuts. Break frozen rolls apart and arrange 12 over the nuts. Sprinkle 1/2 the dry pudding mix on top, then sprinkle with cinnamon. Arrange the remaining 12 rolls in the pan and sprinkle with remaining pudding mix and cinnamon. Scatter remaining nuts on top.
Wash and drain cucumbers. Cut in half, quarters or leave whole, if small. Put cucumbers in a half gallon jar; add 1/4 cup vinegar. Add 2 heaping tablespoons salt. (I use the coarse salt you can buy at the country stores.) Fill the jar with cold water; put the top on the jar and shake it until the salt and vinegar is thoroughly mixed with the water. Let the pickles set on the cabinet overnight. They are now ready to be eaten. They are best kept in the refrigerator as they will stay crisp and fresh.
Combine tuna fish, bread crumbs, celery and onion; blend mayonnaise, chili	sauce and lemon juice and stir into tuna mixture. Form patties and cook on grill.
Bend a coat hanger into a loop. Mix detergent with water. Measure carefully, it makes a big difference. Stir slowly. Add glycerin. Pour solution into frying pan, dip hanger loop and wave into the air. The longer the solution sits, the better it gets.
Cook sugar, water and cornstarch until thick. Beat egg yolks slightly. Add a bit of the cooked mixture to egg yolks and continue on so the egg yolks don't cook and get stringy. Add fresh lemon juice and grated lemon rind. Cook 1 minute. Pour into a cooled, baked pastry shell.
Pour melted butter over bread crumbs, saving some to put on top. Mix pineapple, sugar and cinnamon and pour over buttered bread crumbs that have been placed in a baking dish.
Cream margarine and cream cheese; add sugar and flour, blending well. Form into small balls and flatten on greased cookie sheet by placing nut half in center. Bake for 10 minutes at 350°. Makes 4 1/2 to 10 dozen, depending on size formed. Let cookies cool before removing from cookie sheet or they will crumble.
Brown chops; remove. Combine ingredients. Put on top of chops. Simmer covered in pan for 20 minutes.
Bring margarine, cocoa and cola to a boil. Sift together flour, sugar and vanilla. Pour hot mixture over flour and sugar. Mix well and add eggs. Beat buttermilk, soda and marshmallows. Cook in a 13 x 9-inch pan at 350° for 30 to 40 minutes. Do not overbake.