HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Bake cake mix according to package directions in 2 (9-inch) round cake pans. Cut each layer in half horizontally to make a total of 4 layers. Mix together the coconut, sour cream, vanilla and whipped topping. Spread mixture between layers on sides and on top. Refrigerate. This cake gets better with age.
Mix margarine, sugar and milk. Add coconut and form into blocks. Refrigerate for about 1 1/2 hours. In a double boiler, melt chocolate and wax. Dip blocks into chocolate and place on wax paper to cool.
Sift flour, salt, baking powder and sugar. Cut shortening into dry ingredients. Mix together egg, vinegar and water. Add 8 tablespoons of liquid to dry ingredients, mixing lightly with fork. Roll crust between two pieces of wax paper or plastic wrap. Makes 2 crusts. Can be stored in refrigerator or freezer.
Mix together in buttered casserole. Store overnight in refrigerator. Take out of refrigerator one hour before baking. Top with crushed potato chips before baking. Bake 49 minutes at 350°. Very good. Serves 10.
Combine ingredients in glass dish like pie pan. Break up butter and cook at highest microwave power for 2 minutes. Add vanilla and stir. Then add peanut butter (to taste) and nuts (if desired). Place in refrigerator until firm. Keep refrigerated.
Wash green beans. Trim ends and remove strings. Cut into 1 1/2-inch pieces. Bring 3/4 cup water to a boil in a Dutch oven. Add green beans. Cover. Reduce heat to medium and cook 8 minutes, stirring frequently. Drain. Return beans to pan. Add butter and remaining ingredients. Cook over medium heat 5 minutes or until crisp-tender, stirring often. Yield: 6 servings.
Pre-heat oven to 325°. Line cookie sheet with parchment paper or fitted brown bag. Blend ingredients by hand or use food processor. Break almond paste in pieces. Gradually blend in sugars, flour, salt and egg white. Using two teaspoons, drop heaping teaspoonful on paper; swirl into oval shape, peaking upwards. Decorate with 4 to 8 nuts (place firmly into dough) and/or press cherry into center of cookie and press pignoli nuts (pine nuts) around cherry.
Mix oil and sugar together with spoon until sugar is dissolved. Combine dry ingredients; add to oil/sugar mixture. Add eggs (one at a time), stirring well after each egg. Add vanilla, chopped pecans, chopped apples and coconut. Batter will be thick. Pour into tube or Bundt pan. Bake at 350° for one hour and fifteen minutes.
Prepare cake mix as directed on box. Pour into a 9 x 13-inch pan, greased and floured. Set aside. In a large bowl, combine and mix until creamy the Ricotta cheese, sugar, eggs and vanilla. Pour cheese mixture over batter. Bake in a 350° oven for 1 hour. Cool completely and sprinkle with confectioners sugar. Refrigerate. Serves 9 to 12.
Peel and core apples; cut into fourths. Unroll and separate crescent rolls. Wrap each piece of apple in one crescent roll. Place in 8-inch square baking dish. Sprinkle with cinnamon. Combine margarine, sugar and orange juice in saucepan; bring to a boil and remove from heat. Stir in vanilla. Pour over rolls; bake at 350° for 30 minutes. Spoon pan juice over rolls when serving.
Preheat oven to 350°. In large bowl, combine ingredients, except for flour. Mix on medium speed for one minute. Gradually add flour. Roll dough into one-inch balls. Roll into egg whites, then nuts.
Mix flour, pecans and brown sugar together. Beat egg, milk, butter and vanilla. Add to dry ingredients. Fill muffin pans 2/3 full. Bake at 400° for 15 to 18 minutes. Makes 12 muffins.
Mix and chill 2 hours. Roll on floured board quite thick. Cut and place raisin and sprinkle with sugar. Bake at 350° for 11 minutes.
Brown mushrooms in butter; remove. Brown chops on both sides and season with salt and pepper. Add 1/2 cup water, Worcestershire and mushrooms. Cover and simmer 30 minutes. Remove chops and keep warm. Mix flour and remaining water and stir into liquid in skillet. Cook until thick. Simmer 5 minutes. Stir in sour cream and pour over chops. Sprinkle with paprika.
Pound round steak to 1/4-inch thickness. Cut into serving size pieces. Sprinkle steaks with 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Dredge steak in 1/2 cup flour and dip in 1/2 cup milk. Return to flour and dredge again. Brown steaks in hot oil in a large skillet. Remove from skillet and drain on paper towels. Set aside.
Mix biscuit dough (Bisquick may be used). Roll dough 1/4-inch thick into rectangular pieces, about 10-inches wide. Brush with melted butter and sprinkle with grated cheese and sausage. Roll as for jelly roll and cut in 1-inch slices. Place flat on greased baking sheets and bake in a 425° oven for 20 to 30 minutes. Serve warm. Delicious!
In Dutch oven, cook onions and bacon until tender but not browned. Take off fat. Stir in beer. Combine water with cornstarch, brown mustard, molasses, caraway seed, allspice and pepper. Stir into bacon mixture; cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in kielbasa, apples and sauerkraut. Cook covered 15 to 20 minutes or until apples are tender.
Preheat oven to 450°. In a large bowl mix the flour, baking powder and salt. Add the milk and oil all at once. Stir until dough forms into a ball. Hand knead in bowl 10 times to smooth. Roll dough between 2 sheets of waxed paper to a 6-inch square (about 1-inch thick). Cut into 9-square biscuits. Bake on a greased cookie sheet for 10 to 12 minutes or until golden brown. Makes 9 biscuits.
Sprinkle pecans on bottom of well-greased Bundt pan. Combine sugar and cinnamon. Cut biscuits into quarters. Roll each in cinnamon and sugar mixture. Layer in pan. May be refrigerated overnight at this stage. Then pour mixture over just before baking.
Put lamb, fat side down, in shallow pan. Combine all seasonings together and pour marinade over lamb. Cover tightly; refrigerate overnight. Turn meat at least once. Take lamb out of refrigerator 1 hour before cooking it. Make incisions to meat to lay flat. Broil 4 inches from heat for 10 minutes. Turn, baste and broil 10 minutes on other side. Lower temperature to 425° for 15 minutes. Test with a sharp knife. Meat should be pink and juicy. Carve into thin slices to serve. This is great grilled outside.
Wash and dry mushrooms and remove stems. Mix next 5 ingredients, then toss with crabmeat. Fill each mushroom crown with mixture. Bake at 375° until hot, 8 to 10 minutes.
If not thick enough, thicken with perma flo. Add cheese, nuts, pineapple, whipped cream or Rich's topping when cooled.
Layer in an 8 x 10-inch pie dish, bananas and then wafers until 2 inches from top of dish. Mix eggs, vanilla, milk and sugar together in a small pot. Heat until boils; pour over layers of bananas and wafers. Preheat oven at 375° and cook 20 to 30 minutes. Serves 8.
Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in an airtight container.
Blend together vegetable oil, sugar and eggs, then add buttermilk, salt, soda and vanilla. Mix well. Sift together flour and baking powder; add to the other ingredients. Bake at 400° for 8 to 10 minutes.
Make a very sweet lemonade, then add a small can of grated pineapple. Put this in a freezer, the same as for ice cream, and turn. When the lemonade begins to thicken, add a pint of sweetened cream and freeze as hard as you wish it. This makes 3 quarts.
Place flour, baking powder, salt, pudding, margarine, egg and milk in a bowl and beat for 2 to 3 minutes. Place in greased pie pan and shape over bottom and up the sides to the top. Drain peaches and reserve 3 tablespoons of the syrup. Pour peaches into pie crust.
In a 3-quart casserole layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of thyme, salt and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°. Bake about 1 hour longer or until vegetables are tender and meat is done. Sprinkle with cheese, cover and let stand until cheese is melted. Yield: 6 to 8 servings.
Take aluminum foil and put 1 patty on it and slice onion and potatoes and carrots. Put some butter on top and add seasoning. Do this until amount of patties as desired or needed. Cook in a 350° oven for about an hour and half. Enjoy!
Mix all the seasonings with the flour. Beat eggs and milk together. Dip chicken in milk batter, then in seasoned flour and frie in hot oil for 15 minutes. Drain and serve.
Sift together corn meal, flour, sugar and salt. Add egg, milk and oil; beat with wire beater until smooth. Bake in greased pan for 20 minutes in a preheated oven at 425°.
Cut chicken into bite sizes. Chop apple, slice grapes, add to chicken. Add salt and pepper; add mayonnaise to desired consistency.
Saute onion until clear. Add mango and turn down low. Fry ground beef. Drain. Add salt and chili powder. Then add onions and mango mixture. Mix. Toss cooked macaroni, tomatoes and chili into this. Mix well. Pour into a casserole, laying and lapping the cheese on top. Bake, covered, for 25 minutes in a 300° oven. Substitute: 1 can tomato puree and 1 can of whole tomatoes for the 4 cups of tomatoes.
Boil water and salt; mix remaining ingredients and add water all at once. Bake in shallow dish at 375° for 30 to 40 minutes. Serve at once with milk.
In large pot, boil potatoes. Drain. In same pot, melt 2 tablespoons butter. Add onion and garlic. Cook until golden, stirring frequently. Remove pot from heat and add potatoes, remaining 2 tablespoons butter, milk, basil, salt and pepper. Using an electric beater or potato masher, beat mixture until smooth.
Spoon half of the ice cream into crust. Smooth the top. Split bananas lengthwise and in half; arrange on ice cream. Layer ice cream over the bananas. Freeze until firm. Decorate with whipped cream, cherries and nuts.
Heat oven to 350°. In a large mixing bowl, combine zucchini, baking soda, sugar, margarine and egg. Sift together dry ingredients and blend into zucchini mixture. Stir in raisins and nuts. Drop by teaspoon on greased cookie sheet. Makes two dozen.
Set aside egg whites. In cold water, stir in sugar and cornstarch until cornstarch is dissolved. Cook on the stove until soft boil stage. Set aside. Beat egg whites and cream of tartar. Slowly add syrup mixture; beat until fluffy. Spread over pies, puddings or cake.
Cream softened butter with sugar. Add small amount of flour, then add eggs alternately with remaining flour. Add Eagle Brand milk, and flavorings. Bake in large Angel food (tube) pan sprayed with Pam. Place in pre-heated 325° oven on top rack. Place an iron skillet filled with water on middle rack. Do not open door for at least one hour. This cake will take about 1 1/2 hrs. to be done. Place pan on wire rack and allow 30 to 40 mins. to cool in pan.
Mix all ingredients together and cook until it boils. Reduce heat and simmer about 20 minutes. Makes 3 pints.
Combine all ingredients in a large bowl and blend well. Chill overnight in a covered dish. Makes a great salad dressing.
Preheat oven to 350°. Cook squash in water in covered saucepan until tender. Drain and mash. Crumble baked cornbread into milk; set aside. Saute celery and onion in margarine until tender. Add pepper, soup, poultry seasoning and squash. Stir in bread mixture. Pour ingredients into a 2-quart casserole. Bake for 1 hour or until set. May top with cheese.
Trim green beans and cut into 1-inch lengths on the diagonal. Cut chicken into bite size pieces. Using a hot wok, toast almonds in a small amount of vegetable oil. Set aside. Cook chicken in same oil*, remove. Add more oil, cook remaining ingredients, except rice. Return chicken and almonds to pot.
Cook lasagna according to package directions. Drain. Brown meat, onions and garlic in skillet at 325°. Add seasonings and mix thoroughly. Turn off heat.
Grease Bundt pan; sprinkle in a few nuts. Cut biscuits in quarters and roll in sugar/cinnamon mixture. Melt oleo and add brown sugar. Alternate layers of biscuits, oleo and brown sugar and nuts. Bake 30 to 40 minutes at 350°. Remove from pan. Serve hot or cold by "picking" apart with fingers.
Cream butter and sugar thoroughly. Add eggs and beat about 2 minutes, then add dry ingredients and milk. Take 1 cup of your flour and mix with the orange slices and dates before putting into the batter. Bake in stem pan. Bake in slow oven about 350° for about an hour or until done.
Mix all together and bake at 400° for 1 hour or until set in middle.
Crumble cornbread and biscuits; add herb stuffing, onions, celery, sage and poultry seasoning. Let set overnight. Add eggs, broth and salt. I buy chicken broth in cans and mix with turkey broth. Bake at 350° until done.
Grate cheese, Mix with next 8 ingredients. Cook macaroni in salted water and drain. Melt margarine in hot macaroni and mix with cheese mixture. Pour into 3 quart casserole dish and bake for 30 minutes or until brown and bubbly around edges.	Bake at 350 degrees.
Combine wet ingredients with sugar. Combine all dry ingredients. Add together. Use lined muffin pan. Bake at 375° for 15-20 minutes.
Pour rice in pan; pour 1 cup of broth over. Layer chicken in pan. Mix soups and milk together and pour in pan. Mix melted oleo, stuffing and 1 cup broth; pour over. Bake at 325° for 30 minutes.
Cream shortening and sugar. Add molasses. Sift two cups flour with other dry ingredients. Add to the first mixture with sour milk. Add enough flour to make a soft dough. Roll and cut in shape. Bake at 400° for 12 minutes.
Cook fusilli pasta in large pot of boiling salted water until just tender, but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer to a large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken, diced tomatoes, corn kernels, carrot strips and chopped onion. Toss. Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 cup olive oil. Mix in chilies, chili powder and ground cumin. Add dressing and chopped cilantro to salad; mix to blend. Season to taste with salt and pepper. Salad can be prepared 4 hours ahead. Store in refrigerator, covered. Serves 8.
In a large cook pot, cook shell macaroni per package directions and drain. Return macaroni to pan and add all other ingredients. Simmer over very low heat for 30 to 45 minutes, stirring occasionally. Serves 4 to 6.
Crush cookies well. Add melted oleo and mix. Reserve 1 cup of the Oreo/butter mixture for topping. Press remainder of mixture in a 9 x 13-inch pan. Cut ice cream into layers or blocks (1 to 1 1/2-inches thick). Put ice cream on top of cookie base. Pour caramel topping on ice cream. Cover with Cool Whip and sprinkle remaining Oreo/butter mixture on top. Place in freezer. Allow 10 to 20 minutes to thaw before serving.
Mix all but soup and water. Make into 2-inch balls. Place in baking dish; pour soup and water over top. Bake, covered, for 1 1/2 hours at 350°.
Drain minced clams; set aside clam juice. Mix all ingredients together and flavor with clam juice. Chill.
In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a small bowl, stir together eggs, milk, margarine (or butter) and brown sugar. Add flour mixture and stir until blended. Pour batter into grids of preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fruit and yogurt. Serving Size: 12. Preparation Time: 0:20.
Melt the butter and mix with the cracker crumbs. Press into bottom of a 9-inch square pan. Layer over the crust the chocolate chips, butterscotch chips, coconut and the milk. Pat down and top with the pecans. Bake at 350° for 30 to 35 minutes.
Bring Jell-O and pineapple to a boil and let cool. As this cools, beat cream cheese, Cool Whip and baby food. After mixture is cool, whip the two together and chill.
In medium bowl, beat cream cheese until light and fluffy. Add Eagle Brand milk. Blend thoroughly. Stir in lemon and vanilla. Pour into crust. Chill 3 hours. Can be topped with cherry, strawberry and/or Cool Whip.
Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove pan from heat and cover until cool. Chill in a covered container. Makes 1 1/2 cups.
Dissolve cornstarch in the cold water. Add the boiling water. Stir and cook over heat until clear. Cool. Beat the egg whites until stiff. (Egg whites beat better if warmed to room temperature.) Do not use any plastic bowls or spoons, etc. Gradually add the sugar, vanilla and salt. Add cooled cornstarch mixture. Pile on pies (be sure to seal edge of pie shell). Bake at 400° until brown.
Combine flour and sugar. In saucepan, combine margarine, cocoa, shortening and water. Bring to boil. Pour over flour and sugar mix; stir well. Add remaining ingredients. Grease 18 x 11-inch pan. Bake 20 minutes at 400°. Batter is thin. Start frosting when cake is in oven.
Cook chicken until tender. Mix chicken and mushroom soups and chicken broth together. Mix melted butter and stuffing mix together. Put half of mix in a 14 x 20-inch baking dish. Lay slices of the chicken breasts on stuffing. Spread soup on chicken. Finish with the layer of stuffing. Bake at 350° for 30 to 40 minutes.
Cut up rabbits in serving pieces. Put in a large pot. Cook until done with some butter, salt and pepper. Cook and debone. Clean the	pot. Put meat back in the	pot. Add chicken broth, water, butter, salt and pepper and bring to a boil. Quarter and pull	apart the biscuits. Drop into the meat mixture one at a time and cook until done.	Serve hot.
Add boiling water to Jell-O, salt and spices in a medium size bowl. Stir until all dissolved. Add cranberries and orange rind. Chill until thick. Fold in oranges and apples. Pour into 6-cup mold. Chill.
Cream oleo; add sugar, eggs and other ingredients. Mix well and pour into large unbaked crust.	Bake 1 hour at 350°.
In a mixer bowl, cream butter and sugar until light and creamy. Beat in eggs, one at a time, mixing thoroughly. Stir together cake mix and flour. With mixer on low speed, alternately add dry ingredients, milk and sour cream to butter mixture. Mix well. Use cooking spray before adding 3/4 cup mixture to an 8-inch pan. (I bought ten 8-inch throw away cake pans.) Bake at 375° for 10 minutes. Cool and frost. Makes 12 to 15 layers. Frost with Iron Skillet Chocolate Icing.
Melt oleo in skillet, then add sugar, sesame seed, noodles and slivered almonds. Cook over low heat until lightly brown. Set aside at room temperature. Cut up green onions, using tops and all, and 2 pound package bok choy (chopped), using leaves and stems. Mix with first mixture and chill until ready to serve. Top with dressing when serving.
Mix all ingredients together. Bake 30 minutes at 350°. The last 5 minutes, sprinkle with shredded cheese.
Sift in large bowl the flour, sugar and salt (if not using self-rising flour). Melt and boil water, cocoa and margarine. (This can easily be done in microwave.) Pour mixture over sifted flour mixture. Stir. Add buttermilk which has been mixed with baking soda. Add eggs and vanilla to buttermilk mixture. Stir and pour into greased and floured pan. Bake at 325° for approximately 30 to 40 minutes. While cake is still hot add Topping.
Beat butter and Italian dressing. Add remaining ingredients. Make into a log and refrigerate. This makes a good cracker spread.
Cut center out of biscuits. Fry doughnuts and doughnut holes in hot grease, first on one side and then on the other, until the doughnuts are golden brown. (Turn over only one time.) Takes approximately 45 to 60 seconds. Drain until cool on cooling rack. Cover with desired glaze.
Mix all ingredients, except sugar, thoroughly and shape into balls the size of a walnut. Roll in confectioners sugar. Keep in an air tight container until ready to serve. Serve with punch or eggnog.
Fry sausage meat (scrambled). Beat eggs with milk, salt and mustard. Layer bread in a slightly buttered baking dish. Add the scrambled sausage meat. Pour eggs and milk mixture over sausage and top with cheese.
Blend first 3 ingredients; add zucchini and vanilla. Sift together remaining ingredients. Add dry ingredients to moist ones. Grease and flour pans. Bake at 350° for 50 to 60 minutes. Makes 2 loaves.
Mix yogurt, pineapple and strawberries together. In dish, put layer of cottage cheese and layer of yogurt mixture and repeat until dish is full.
Chop and mix cabbage, onions and green pepper. Pour 1 cup sugar over at once and let stand 15 minutes. Bring to boil salad oil, vinegar, celery seed, salt and 1 cup sugar. Pour over all and mix. Refrigerate. Good for 9 days.
Finely chop tomatoes, cabbage, onions and red peppers. Combine with remaining ingredients in a kettle. Bring to a boil for 10 minutes. Pour into hot sterile jars; allow 1-inch from lid. Seal jars. Store in cool dark place. Makes 8 pints.
Have eggs, cream cheese and margarine at room temperature. Cream butter, eggs, cream cheese and sugar thoroughly. Add eggs, one at a time. Beat well after each addition. Sift flour and add to the creamed mixture. Add flavoring. Pour into 9-inch prepared tube pan, floured and greased. Bake at 300° for 1 1/2 hours. Cool on rack.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and baking soda; gradually add to creamed mixture. Stir in dates and nuts. Spread batter in a greased 13 x 9 x 2-inch pan. Bake in a preheated 375° oven for 45 minutes. Cool in pan; cut in bars. Yields approximately 2 dozen bars.
Prepare Sauce: In large pot add oil, chopped onion and about 8 sausage links and brown. Add 2 cans tomato puree and spices, garlic, parsley, basil, salt and pepper and 3 tablespoons grated Parmesan. Simmer on low heat, stirring regularly for 1 to 1 1/2 hours.
Shred and save 2 tablespoons cheese. Cut remaining cheese into cubes. Peel, seed and cut into slices the avocado. In a large pan, cook beef until browned. Drain fat. Add Sloppy Joe sauce and cook until hot. Chop lettuce coarsely and arrange on a plate. Top with avocado, salsa, tortilla chips, cheese cubes and cooked ground chuck. Top all with reserved shredded cheese. Serves 4.
Unroll crescent dough and separate into triangles. Cut each triangle into three triangles. Place a sausage on long end of each triangle and roll up tightly. Place on a cookie sheet and bake at 400 degrees for about 20 minutes. Serve with deli mustard.
Mix ingredients together well and form into balls. Cook on cookie sheet (spray lightly with Pam) for 30 minutes at 325°.
Potatoes may be cooked in skins until done. Peel and grate. Melt 1/2 cup butter with cheese together. Remove from heat and stir in potatoes, sour cream, salt, pepper and onions. Pour into 8 x 12-inch casserole and dot with 2 tablespoons butter and sprinkle with paprika. Bake uncovered at 350° for 30 minutes.
Combine all ingredients into sticky dough. Drop by teaspoon onto ungreased cookie sheet. Or form into rectangle and squeeze into dog biscuit shape. Bake at 325° for 50 minutes. Cool on rack and store in plastic bag or can. Makes 30.
Cut up margarine in bottom of casserole dish. Add rice, soups, Worcestershire sauce, herbs and mushrooms on top. Cover dish; put into a 350° oven and bake 1 hour. Do not uncover or stir.
Put rolls in a greased Bundt pan. Blend together other ingredients; pour over rolls. Cover with Saran Wrap; let raise overnight. Bake at 350° for 30 minutes.
Put all ingredients in a bowl. Beat 3 minutes at medium speed. Scrape bowl after each minute. Bake for 40 minutes at 350° in a greased 9 x 13-inch pan.
Melt butter, blend in flour. Add milk and broth; cook and stir until mixture thickens. Add parsley, lemon juice, onion and seasonings. Let cool slightly; then add chicken. Chill.
Mix pineapple (drained), mandarin oranges (drained), marshmallows, bananas, grapes with peach pie filling. Chill.
Mix all ingredients except nuts; stir in nuts. Pour into 11 x 15-inch pan. Bake at 350° for 30 minutes.
Cream margarine, sugars, vanilla, water and eggs. In small bowl, mix flour, soda and salt. Add to egg mixture. Add chocolate chips. Drop by teaspoons onto lightly greased cookie sheet. Bake at 350° for 8 minutes.