HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil 1/2 of the pineapple juice. Add Knox gelatine until thick. Line a 9 x 11-inch glass pan with cookies standing along sides, crushed on bottom (save some crushed cookies for top).
Combine cake mix, frosting mix, eggs, sour cream and water. Beat 3 minutes at medium speed with mixer. Add grated chocolate and pour batter into a greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes. Cool in pan 20 minutes.
Brown ground beef in skillet with the onion; sprinkle with garlic powder to taste. Add cream of mushroom soup, Miracle Whip and the milk to ground beef in skillet. Simmer on medium to low heat until heated through. Cook rotini using directions on bag or box; drain rotini and mix with creamy beef sauce. Serve hot with your favorite vegetable or side dish.
Knead with hand in a small bowl graham cracker crumbs, ground walnuts, 4 tablespoons butter and 2 tablespoons sugar until blended. Press crumb mixture onto bottom and half way up side of a 9 x 3-inch spring-form pan. Preheat oven to 325°. In a large bowl with mixer at low speed, beat cream cheese and 1/2 cup butter until smooth. Add orange peel, almond extract, eggs and 1/2 cup sugar; beat until well blended, occasionally scraping bowl with a rubber spatula. Fold in chocolate pieces. Spoon into pan. Bake for 1 hour. Cool and cover; refrigerate for at least 4 hours. To serve, carefully remove side of pan from cheese cake. Serves about 16 (approximately 380 calories).
Bring to boil 2 cups milk and 1 cup sugar. Cool. Dissolve Knox gelatine in 1/2 cup water. Put into warm milk and sugar. Bring to a boil and remove from heat. Cool and stir in 2 cups sour cream and vanilla. Beat until creamy; set aside. Mix jello, one box at a time. Use 1 3/4 cups boiling water to each box. Pour first box, after dissolved, into a 9 x 13-inch baking pan. Chill. When set, pout 1/4 of sour cream mixture and spread evenly. Then prepare second box of jello and repeat until all is used.
Cook rice. In 9-inch pie plate melt 1/2 cup oleo. Add tuna, thyme and bread crumbs. Mix well and press out in bottom and sides of pie plate. Mix together eggs, rice and onions. Spoon into tuna-lined pie plate. Cover with wax paper and cook 9 to 11 minutes, rotating 1/2 turn after 5 minutes. Garnish with tomato slices. Sprinkle with grated cheese.
Stir over medium heat until sugar is dissolved. Boil for 2 minutes. Cool and add vanilla.
Start coals in outdoor grill. Place bratwurst in a large saucepan; cover bratwurst with beer. Add onion rings from one onion and add just enough water to cover bratwurst and onion, if necessary. Bring beer to a simmer and simmer for 20 minutes.
Sift dry ingredients; cut in shortening. Stir in milk to make soft dough. Knead lightly; pat out about 1/4-inch thick. Cut out and place one biscuit on top of another. Bake at 400° for 15 to 20 minutes, or until golden brown.
Combine meat, rice and tomatoes. Cook about 10 minutes. Add green peppers, celery and onions. Pour mixture into baking dish. Cover with buttered crumbs. Bake 1 hour at 350°. (Better if served hot.)
Mix and press into pan with hands. Add pecans on top of cake. Bake at 350° for 35 to 40 minutes.
Microwave chips until melted, then add other ingredients. Stays warm for about 1 hour.
Use large skillet or wok. Fry chicken strips in oil over medium heat until chicken is opaque. Add pepper, onion, garlic and carrots; stir-fry until vegetables are tender-crisp. Combine honey, soy sauce, cornstarch, ginger and cayenne. Add to chicken mixture. Continue cooking and stirring until mixture thickens and glaze develops. Add nuts and pineapple. Stir until well blended. Serve over rice. Serves 5.
Combine flour, salt and pepper. Coat chicken with seasoned flour. Heat oil, brown chicken on all sides. (Take out chicken.) Add all remaining ingredients. Bring to boil. Lower heat, add chicken. Cover and simmer 40 minutes.
Mix oleo and flour until crumbly. Pat into a 9 x 13-inch baking pan. Peel apples and slice on crust; top with sugar and cinnamon. Bake at 350° for 1 hour.
In medium bowl beat eggs; set aside. Drain both cans of apples or blueberries from muffin mixes; add to beaten eggs. Stir in flour and dry muffin mixes. On a well-floured board roll out to 1/2-inch thickness. Cut out donuts with floured 2 1/2-inch donut cutter, pressing straight down.
Mix well the shortening, brown sugar, eggs and buttermilk. Sift together dry ingredients and add to mixture. Mix in pecans, dates and cherries. Chill dough for 1 hour. Drop by teaspoon 2-inches apart onto lightly greased cookie sheet. Top each cookie with pecan half or half cherry. Bake 10 to 15 minutes at 375°. If you use self-rising flour, omit baking powder and salt.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. In a large bowl, mix well flour, sugar, walnuts, baking powder, salt, baking soda, and ground mace. In small bowl, beat egg, crushed pineapple with its liquid, milk and margarine. Stir egg mixture into flour mixture just until flour is moistened. Pour the batter into greased pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack ten minutes. Remove bread from pan. Cool completely.
Combine oil and sugar, beat until smooth. Add hot water and egg yolks then beat well. Sift together and add dry ingredients. Stir in potatoes, nuts and vanilla; beat well. Beat egg whites until stiff and fold into mixture. Bake in three greased cake pans for 25 to 35 minutes. Cool and frost.
Cook fish in a 3-quart saucepan in water, until fish flakes easily. Brown salt pork in skillet; remove from skillet. Saute onions in drippings until golden. Add onions and salt pork to saucepan. Add potatoes and water to cover. Cook until potatoes are tender. Add evaporated milk. Heat to serving temperature. Yield: 6 servings.
Mix eggs, sugar and cornstarch together. Then add remaining ingredients and cook at 450° for 10 minutes, then at 350° for 40 minutes or until set up.
Mix all ingredients together. Shape into 9 dumplings (oblong) and drop into boiling water. Cook for 10 minutes. Serve with roast pork and sauerkraut. For best results, don't use new potatoes.
In a mixing bowl, blend meats with egg, milk and bread crumbs. Stir in salt, molasses, ginger, nutmeg, allspice and onion; mix well. Cut out core of cabbage. Carefully separate outer 12 leaves (reserve remainder for other use). Remove center thick vein of each leaf. Drop leaves into boiling water. Cover and steam 3 minutes or until soft and bright green. Remove with slotted spoon; reserve liquid. Evenly divide meat among cabbage leaves. Fold sides in and roll up. Fasten with wooden pick. Heat butter in frying pan. Brown rolls on all sides. Transfer them to a 3-quart casserole as they brown.
Put bread on a cookie sheet and let "stale" in a warm oven, turning frequently, or you can leave bread out on countertop for about 5 hours and let "stale." Melt butter. Add garlic powder, salt and parsley. Brush butter mixture on both sides of bread. Cut bread into cubes. Bake at 325° until bread is toasty brown on bottom. Turn bread over and brown on the other side. Leftover croutons keep well in a Tupperware bowl.
Pour 7-up over sherbet in a big bowl and stir until partly thawed and foamy. Add the rest of the ingredients and serve immediately.
Melt fat in a large fry pan. Add onions and garlic. Cook over medium heat for about 5 minutes, until onions are transparent. Add meat, stirring with a fork to separate and cook about 5 minutes until brown. Blend in soup, water and seasoning. Simmer for 15 minutes longer, until meat is done. Add corn. Simmer 5 minutes longer. Serve over toasted buns.
Let butter and cheese soften; mix with mayonnaise, garlic and seasoned salt. Add crabmeat/shrimp. Spread on split muffins. Freeze for 10 minutes; cut into eighths. Broil until light brown.
Broil chicken for about 30 minutes, until cooked well inside. Turn over occasionally.
Heat shortening; add flour and let it cook slowly until golden brown. Stir constantly. Add onions, peppers, garlic and celery. Cook slowly until transparent; stir often. Then add tomatoes and let cook until oil rises to top. Stir in raw rice, raw shrimp and 2 1/2 cups water. Cook, covered, over low heat until rice is tender. Add more oil and water if mixture appears to be dry. Add minced parsley and onion tops. Serve hot.
One loaf equals 4 pies. Take dough out of freezer 4 hours before use. Cook frozen spinach as directed on package. Saute 1 small onion (chopped) and 1 clove garlic (chopped). Add cooked, drained spinach and fry 15 minutes. Let cool.
Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Squeeze out excess water. Cut into thin slices. Rinse scallops and drain. Trim, if necessary, and cut into quarters. Peel yellow onions, cut into wedges and separate layers. Cut celery into 1/2 inch diagonal slices. Wash and trim green beans. Cut beans into 1 inch diagonal slices. Cut green onions into thin diagonal slices. Heat oil in wok over high heat. Add onions, celery, beans, ginger and garlic to oil. Stir-fry 3 minutes. Measure cornstarch into small bowl. Blend in a few tablespoons of the water and mix until smooth. Stir in the remaining water, the sherry, soy sauce and bouillon. Add to vegetable mixture. Cook and stir until mixture boils. Add scallops, mushrooms, green onions and corn. Cook and stir until scallops are tender, about 4 minutes. Makes 4 to 6 servings.
Mix first three ingredients. Cook until hard crack (300°). Add flavoring and coloring. Put on greased cookie sheet and cool until lukewarm. Cut into pieces with scissors.
Layer fruit and pie filling in a casserole dish in the order given. Mix brown sugar and cinnamon together; sprinkle over the top. Bake at 325° for 60 minutes. Serve hot. This is quick and easy and especially good for brunch on cool fall mornings.
Thoroughly mix all ingredients except shrimp in crock-pot. Cover and cook on low for 8 to 10 hours.
Combine all ingredients well. Heat small amount of butter or oil in skillet. Dip slice of bread in egg mixture and brown in oil.
Mix soups, rice and water over medium heat until blended. Pour in casserole. Place chicken breasts on top of mixture. Bake for 1 hour and 15 minutes or until done at 375°. (May need to stir and add water approximately halfway through cooking time.)
Heat oven to 325°. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, vanilla and 1 tablespoon water. Beat until thoroughly combined. Beat in remaining flour. Stir in pecans. Shape into 1-inch balls or 2 x 1/2-inch fingers or crescents. Place on an ungreased cookie sheet. Bake in a 325° oven about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack. Gently shake cooled cookies in a bag with powdered sugar. Makes about 36.
Salt chicken breasts and place in single layer, skin side up, in a casserole. Mix soup, sour cream, sherry and mushrooms. Pour over chicken; sprinkle with paprika. Cover casserole and bake at 350° for 1 1/2 hours. Uncover and bake for 1/2 hour. Serve over spaghetti noodles.
In 2-quart pan, over high heat, bring first 4 ingredients to a boil (sugar, water, vinegar and celery seed). Boil 1 minute. Cool to room temperature.
Combine sugar, milk and butter. Heat to boiling over medium heat. Stir constantly as mixture reaches a soft ball stage, about 5 minutes. Add remaining ingredients and stir until well blended. Pour into an 8-inch square buttered pan. Let cool. Cut into squares.
Dissolve jello in 1 cup boiling water. Cool. Add sugar to chopped fresh cranberries; then add oranges and nuts. Combine with jello and refrigerate to congeal.
Mix dry ingredients. Cut in shortening. Beat eggs and mix with vanilla and lemon extract. Add to dry ingredients; mix well. Shape dough into 2 balls. Put in refrigerator. Chill 24 hours. Cut each ball in half. Roll out to 1/8-inch. Cut out with Christmas cookie cutters; only take out one ball of cookie dough at a time. Leave rest in refrigerator. Bake 6 to 8 minutes at 400°. Do not brown. Decorate and ice for Christmas.
Grease a pizza pan and spread cookie mix on it. Bake at 350° for 15 minutes. Let cool. Cream together cream cheese, sugar and vanilla; spread on cookie mix. Dip bananas in lemon juice to keep them from turning black. Arrange fruit on top of cream cheese mixture, in a circle, one fruit at a time, working towards the center.
Preheat oven to 400°. In small bowl, blend mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps. On baking sheet, arrange mushroom caps. Bake for 20 minutes or until heated through and lightly browned.
Brown ground beef until it is crumbled. Drain off fat. Stuff meat into noodles (do not cook noodles, they are easier to stuff). Layer in casserole dish. Pour spaghetti sauce over noodles. Sprinkle cheese on top. Bake at 350° for 1 hour. Feeds 4 people.
Brown ground beef, turkey or chicken. Add all cans and juices. Add taco seasoning. Let simmer 20 minutes.
Combine graham crackers and margarine. Press on bottom of pan. Bake 10 minutes at 325°.
Cook first 4 ingredients 10 minutes or until apples are almost done. Mix 6 tablespoons margarine and brown sugar, cream. Mix flour, baking powder and salt. Add to creamed mixture and mix well. Put apples in greased 8 x 8 x 2-inch pan and add topping. Pat down lightly. Bake at 350° for 45 minutes.
Preheat oven to 325°. Grease and flour standard cookie sheet. Bake for 20 minutes, then do a toothpick test. If the brownies start to pull away from the sides of the pan, then they are done.
Blend with wire wisk in order given. Use stoneground fresh cornmeal for best results. Bake at 375° for 45 minutes in 9 x 13-inch pan. Dividing this recipe and using a smaller pan is acceptable. Test for doneness same as for cakes.
Dissolve yeast in warm water containing the ginger and 1 tablespoon sugar. After 15 minutes, add the remaining ingredients. Put in 2 one pound coffee cans, well greased or one 2 pound coffee can. Bake at 350° (2 cans for 45 minutes or 1 can for 60 minutes).
Make stuffing as directed, one package for 4 rolls. Wrap 2 steaks around 1 1/2 tablespoons stuffing. Put as many as you want in baking dish. Cover with soup. Add a little water to rinse can. Bake at 350° for 1 to 1 1/2 hours. I cover for first 1/2 hour, then uncover for remainder.
Put bluefish fillets in cold water. Bring to boiling point, then simmer for 1/2 hour. Drain	off water and cool. Break up fish in flakes, add saltines, beaten egg (or 2). Mix until it feels the	right consistency. Add salt, pepper and Old Bay seasoning to taste. Make	into cakes and fry in hot oil.
Mix all ingredients together. Bring to boil and cook just one minute, stirring constantly. Let cool and spread.
Saute onion in butter until yellow. Combine with celery, salt, pepper, parsley, lemon juice and flaked salmon. Combine eggs with milk and pour over bread crumbs. Add to other ingredients and blend well. Pack into well-greased loaf pan and bake in a 350° oven for about 30 to 35 minutes, or until done.
Wash and cut unpared tomatoes into slices about 1/3-inch thick. Beat eggs and milk. Dip tomatoes into flour, then egg mixture, then roll in cracker crumbs. Fry in skillet with hot oil until brown on both sides. Salt and pepper to taste.
Mix all ingredients together. Put in covered container and shake occasionally over a 24 hour period. Nibble (if you can).
Preheat oven to 350°. Mix jello, boiling water and strawberries; gel slightly. Mix pretzels, pecans, sugar and melted butter. Press in bottom of 9 x 13-inch baking dish. Bake for 10 minutes; cool completely. Mix Cool Whip, cream cheese and powdered sugar. Spread over cooled crust. Spoon jello mixture on top. Chill well.
Mix and sift dry ingredients. Add other ingredients as usual for any other cake. Fold egg whites in gradually. Bake in moderate oven.
Follow directions on soup mix. Add vegetables and V-8 juice; cook until done. Add salt and pepper to your taste.
A preserving kettle is best. If he sputters, do not be anxious; some husbands do this until they are quite done. Add a little sugar in the form of kisses but no pepper or vinegar of any sort or account. A little spice, if used with judgement, will improve him. Do not stick any sharp instruments into him to see if he is done. Stir him gently, lest he lie too close to the bottom of the kettle and becomes useless.
Put into bowl the following: ground beef, bread crumbs, chopped onion, catsup, egg, salt, black pepper and milk. Mix well and shape into loaf pan (9 x 5 x 3-inch). Pour sauce over this.
In 8-inch skillet over medium heat in hot oil, cook onion and garlic until tender, stirring occasionally. Stir in soup, chicken, water, cumin and chilies. Heat through. Butter tortillas, wrap in foil and heat in 350° oven for approximately 10 minutes. Spoon about 1/3 cup soup mixture onto each tortilla; roll up. Arrange tortillas in 12 x 8-inch baking dish. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil. Bake at 350° for 25 minutes, uncover, bake 5 more minutes.
Toss first 4 ingredients. Mix mayonnaise, sugar and vinegar. Pour over tossed ingredients. Refrigerate several hours before serving.
Melt butter in pan. Add sugar; stir over medium heat until sugar dissolves, then add 3 tablespoons water and corn syrup. Cook until 290°, about 12 minutes. Remove from heat. Quickly add coarse nuts. Spread on buttered baking sheet. Immediately sprinkle chocolate over top; let stand a few minutes, then spread evenly. Sprinkle with fine nuts. Chill until firm; break into pieces. Makes 1 1/4 pounds.
Sift dry ingredients together into cake pan (9 x 9-inch ungreased) that cake is to be baked in. Make 3 holes in dry ingredients. Into the first hole, pour vanilla, in second hole, put vinegar and in third hole, put the melted butter. Over all, pour cold water and mix well. Clean sides and spoon often. Stir until smooth. Clean down sides and bake at 350° until done with clean toothpick test. Do not remove from pan.
Mix Eagle Brand and lemon juice. Pour into crust. Layer banana slices and pineapple. Top with Cool Whip and garnish with strawberries and nuts. Chill until served.
Mix sugar, water, egg white, corn syrup and salt in top double boiler. Beat about 1 minute to blend thoroughly. Place over boiling water. Beat constantly with electric mixer on high speed until it stands stiff peaks. Remove from boiling water. Immediately pour into large bowl. Add vanilla until thick enough to spread about 1 minute.
Cook ground pears, sugar and pineapple until it changes color and is thick. Put into jars hot and seal.
Combine ground beef, eggs, crumbs, 1/4 cup minced onions, green pepper, 1/2 teaspoon Worcestershire sauce, salt and pepper in a large bowl. Stir well. Shape mixture into 1-inch balls. Press one cube of cheese into center of each meatball. Cook meatballs in a large skillet, medium heat, until browned on all sides. Drain well and set meatballs aside.
Preheat oven to 300° (baking schedule: 15 minutes per pound). Score fat in diamond pattern and stud with cloves. If there is a skin or rind, roll it back for scoring and then back on for roasting. It will be removed later. Roast 1 hour on rack in preheated oven. Remove ham from oven, remove rind, pour orange juice in baking pan and sprinkle grated orange zest over ham. Return to oven for another hour, basting every 15 minutes.
Heat oven to	425°. Prepare	pie shell. Mix sugars, flour, nutmeg and cinnamon. Stir apples into this mixture. Pour into a 9-inch pastry lined pie plate. Cover with a top crust that has slits	cut in it; seal and crimp. Bake until crust is brown and juice bubbles through slit in crust, 40 to 50 minutes.	Time of preparation: 1 hour. Serves 8 to 10.
In blender container, combine all ingredients; blend until smooth. Serve over ice, if desired. Store, tightly covered, in refrigerator up to 1 month. Makes about 5 cups.
Sift the first 4 ingredients; set aside. Beat eggs. Add sugar and oil; beat well. Add flour mixture; beat well. Add pumpkin; mix and pour into pan. Bake for 45 minutes at 350°. Add chocolate chips or raisins as desired.
Cook and drain sausage. Spread sausage in a 9 x 13-inch baking dish or smaller is better. Sprinkle cubed bread over the sausage. Beat eggs, milk, mustard, salt and pepper. Pour egg mixture over bread and sausage. Top with grated cheese. Refrigerate overnight. Bake 45 minutes at 350°, uncovered.
Combine flour and sugar in bowl. Make a "well" in center and pour in a can of beer. Mix well. Put into greased loaf pan. Bake 1 hour at 350°. Rub crust with stick of butter when done. Very good and tastes like you worked a lot harder on it than you did.
Beat egg whites stiffly. Stir well the sugar, corn syrup and boiling water. Bring to a boil, stirring constantly. Cook until hard ball forms when a drop is placed in cold water. Pour 2/3 of syrup mixture into egg whites, beating as poured. Re-cook 1/3 of syrup for 1 minute. Then pour into egg mixture and beat until thick and cooled. Add vanilla and chopped nuts. Pour into greased platter or drop onto waxed paper by spoonfuls.
Preheat oven to 350°. Mix onion with Veg-All, Cheddar cheese soup, water chestnuts and mayo. Pour all into casserole dish. Crush crackers and put cracker crumbs on top of mixture. Drizzle 3/4 stick of butter (melted) over cracker crumbs. Bake for 40 to 45 minutes.
Fry ground round and sausage. Drain grease. Mix cheese, soup and milk. Cook slowly in the crock-pot. Add meat and cook until ready to eat (slowly).
In a large glass baking dish, layer the sauce, hamburger, noodles, Ricotta cheese and Cheddar cheese. Layer until you have 2 layers of each. Bake at 375° for 20 minutes. Add the Mozzarella to the top and bake for 5 minutes more. Let cool for 10 to 15 minutes. Serve with salad and bread.
Arrange chicken in baking dish. Combine mustard, molasses, vinegar, soy sauce, pineapple and brown sugar in dish; mix well. Spoon over chicken. Bake at 325° for 1 hour or until chicken is tender, basting frequently.
Combine sugar and water in large saucepan. Bring to boiling. Cook, stirring often until sugar dissolves. Remove from heat. Stir in grapefruit juice. Blend well. Pour in large metal bowl; chill until very cold. Pour mixture into Rubbermaid ice cream server. Freeze. Pack sorbet into 6-cup plastic server. Store in freezer at least 2 hours. To serve, scoop sorbet with tiny ice cream scoop into small stemmed glasses. Spoon 1 tablespoon Galliano over each just before serving. This is served between courses to clear palate.
Sift together flour, salt and baking soda; set aside. Cream margarine and sugar until light and fluffy. Thoroughly beat in egg and vanilla extract; then blend in sifted dry ingredients. Mix in chopped Baby Ruth candy bars. Drop by half-teaspoonfuls, about 2 inches apart, onto greased baking sheets. Bake at 375° for 8 to 10 minutes, or until lightly browned. Remove from baking sheets and place on wire racks to cool.
Beat cream cheese until smooth, gradually add sugar and blend in sour cream and vanilla. Fold in Cool Whip. Spread in cooled crust. Refrigerate 4 hours. Serve with favorite pie filling.
Combine egg, water and 1/8 teaspoon salt and beat. Heat wok or large skillet over medium-high heat. Add 2 teaspoons oil and pour in egg mixture. Tilt pan to coat surface. Cook until pancake is set and bottom is slightly golden. Turn and cool, then roll up tightly. Slice crosswise into slivers; set aside.
Cream shortening and sugar. Add water, eggs and pumpkin. Combine dry ingredients and add to mixture. Bake in loaf pan for 1 hour at 375°.
Mix peaches, sliced, and mix with 3/4 cup sugar. Make batter of remaining ingredients except butter. Melt butter in baking dish. Pour in batter and spoon peaches and sugar into the center. Do not stir. Bake 1 hour at 350°.
Mix all ingredients except Cool Whip. Pour in unbaked pie shell. Bake at 350° until set. Top with Cool Whip after it cools if desired.
Mix margarine, flour and nuts together until moist. Spread into a greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool. Mix sugar, cream cheese and Cool Whip and spread on top of cooled crust. Top with cherry pie filling and chill until ready to serve.
*Can mix 1 cup milk with 1 teaspoon vinegar and set aside for 5 minutes. This will equal 1 cup buttermilk.