HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix, pudding and eggs; mix well. Spread in a greased 9 x 13-inch pan. Sprinkle with sugar. Top with butterscotch chips. Bake at 350° for 30 to 35 minutes.
In a large bowl, gently toss strawberries, pineapple and bananas. Fold in glaze. Chill one hour.
Bake at 425° for 15 to 20 minutes. Combine eggs, flour, milk and salt in bowl. Melt butter in glass pie plate in oven. Remove and coat bottom and sides with melted butter. Pour excess in bowl mixture. Stir in. Add blueberries. Pour all mixture in pie plate. Return to oven.
Put all ingredients into bowl. Mix until blended, 3 minutes at medium speed. Put into greased and floured Bundt pan and bake at 350° for 60 to 70 minutes. Cool 10 minutes in pan. Turn out on cake plate.
Boil chicken until done. Cut into pieces. Mix with soup and peas and carrots. Bake eat 400° for 20 minutes. Add biscuits to top. Bake for 10 minutes or until biscuits are light brown.
Preheat oven to 350°. Prepare cake mix according to package and use a 9 x 13-inch pan. Remove cake from oven and while still warm, use the tip of a wooden spoon and poke holes about 1 inch apart over surface of cake. Meanwhile, open one can of frosting and heat in microwave for 30 seconds and stir. Microwave 30 seconds longer or until frosting is thick but pourable. Pour over top of cake while still warm and let cake soak up the frosting. Cool, then frost in pan with the other can of frosting.
Melt butter; cool. Stir in sugar and egg. Add dry ingredients, vanilla and nuts. Spread in greased and floured 8-inch square pan. Bake for 20 to 25 minutes at 350°. Cut into bars while warm.
In large pan, cook hamburger and onion over medium heat, slowly, until hamburger is no longer red. Stir occasionally. Add remaining ingredients and simmer for 30 to 40 minutes longer, stirring occasionally. Serve over spaghetti. This is a rich, thick spaghetti sauce and leftover sauce is excellent served on hamburger buns for an unusual type Sloppy Joe sandwich. Freezes well.
Combine sugar, salt, eggs, flour, milk, vanilla and undrained pineapple. Cook until thick. Add oleo. Pour into baked pie shell. Cool and serve.
Soften gelatin in the 1/4 cup cold water; set aside. Beat egg yolks after separating them. Mix yolks, milk, brown sugar, salt, pumpkin and spices in a pot. Cook on low heat about 10 minutes, stirring constantly. Remove pot from heat and stir in gelatin mixture. Cool. Set in refrigerator to chill for about 1 hour. Beat egg whites until stiff peaks form; then gradually add the 1/2 cup granulated sugar to the egg whites, beating until glossy. Fold egg white mixture into the pumpkin mixture until well blended. Turn into baked pie shell and cool in refrigerator for 3 hours. Garnish with Cool Whip.
Preheat oven to 250 degrees. Beat egg white with salt lightly in electric mixer.	Beat in sugar and vanilla until light and smooth. Stir in pecans. Drop from teaspoon onto lightly greased cookie sheet. Bake for 30 minutes. Yields approximately 40-50 cookies.
Cook spaghetti according to package directions. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half the onions. Pour into a greased 2-quart baking dish. Cover and bake at 350° for 30 minutes or until heated through. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown. Yield: 6 to 8 servings.
Place 2 small scoops ice cream in each dish. Spoon in apple pie filling and top with crushed crackers.
Cut squash into chunks; cook in water to cover until done. Grease a casserole. Spread in layers as follows: squash, garlic powder, salt and pepper, cheese, onion and dressing. End with cheese and bread crumbs. Dot with butter. Bake at 350° for 30 to 40 minutes. Serves 6.
In large bowl, cream shortening, sugar and brown sugar until fluffy. Add egg and almond extract; beat until well blended. Sift flour with salt and baking powder. Add to creamed mixture. Mix well to shape each cookie; press a ball of dough between your palms to make a 2-inch round. In a small bowl beat egg yolks with water. Brush egg yolk mixture on one side of each round, then dip coated side in sesame seed. Place cookies 2-inches apart on an ungreased baking sheet, seeded side up. Press down gently on each ball. Bake for 10 to 12 minutes until lightly browned at 350°. Transfer cookies to wire rack and let them cool completely. Makes 60 cookies.
Mix ingredients together adding the cornbread mix last. Bake 45 minutes at 350° in a 9 x 13-inch pan.
Put in greased 9 x 13-inch pan. Bake in slow oven at 275° for 30 to 45 minutes until lightly brown. Overbaking makes them crunchy; to be chewy they must be barely done. Cool and cut into squares.
Mix first 5 ingredients; chill. Slice angel food cake into 3 layers. Put mixture between layers. Pour blueberry filling on top and dribble down sides.
Brown beef and sausage in a large dutch oven. Add remaining ingredients. Simmer. If extra liquid is needed add stewed tomatoes and spices. Variation: You may add zucchini and eggplant if desired.
Cream margarine, sugar and egg. Mix dry ingredients and add 1/4 to 1/2 to creamed mixture. Then add applesauce and rest of flour mixture. Add chocolate chips and nuts. Bake at 375° until dropped cookies just turn brown.
Place fruit in pie shell. Mix dry ingredients. Sprinkle over fruit. Dot with butter. Bake at 400° for 35 minutes.
Brown hamburger meat, drain off fat. Cook macaroni and cheese according to directions on the box. Set aside. Chop onion and bell pepper. Add spaghetti sauce, tomato sauce, onion and bell pepper to hamburger meat. Simmer over low heat until onions and bell pepper are tender. Put all of the above in a casserole dish. This usually fits in a 8x11 rectangle dish or a 2-1/2 quart dish. Stir in the macaroni and cheese and add the cheese to the top. Bake in a 350 degree oven for about 30 minutes or until cheese starts to bubble.
Combine all ingredients and cook in an unbaked pie shell for 30 minutes at 350°.
Place rice in rectangle cake pan. Pour bouillon over top. Stir. Gently place pork chops on top. Slice onion and arrange on pork chops. Season to taste (salt and pepper). Bake in oven at 350° for approximately 30 minutes.
Heat oven to 350°. Lightly grease 13 x 9 x 2-inch baking pan. Beat butter, brown sugar and white sugar in large bowl until creamy. Add eggs. Beat well. Stir together flour, baking soda and salt. Gradually add to butter mixture, blending well. Stir in butterscotch chips and nuts. Spread in prepared pan. Bake 35 minutes or until top is golden brown and center is set. Cool completely in pan. Cut into bars.
Grease and flour 2 nine inch round pans. Cream shortening, butter, sugar and vanilla until fluffy. Do not rush this step as the cake is not nearly as good. Blend in eggs. In a seperate bowl, combine cocoa, flour, baking powder, baking soda and salt. Add alternately with milk to batter. Blend well on medium speed. Pour into pans. Bake at 350° for 30 to 35 minutes or until tests done. Cool 10 minutes, remove from pans.
Season roast with 1 teaspoon salt and pepper. Brown meat well on all sides in oil. Add water and garlic. Cover. Simmer for 2 to 2 1/2 hours. Add remaining ingredients. Cover for 45 minutes to 1 hour or until all vegetables are tender. Thicken gravy, if desired. Serves 6 to 8.
Bring large pot of salted water to a boil. Add potatoes; cook until tender (but still firm). Drain, cool, peel and chop. Place eggs in saucepan; cover with cold water. Bring water to a boil. Remove from heat; let eggs stand in hot water 10 to 12 minutes. Remove from hot water; cool, peel and chop. In large bowl, combine potato, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix well together; refrigerate until chilled. Makes 8 servings.
Put the beans in 4-gallon iron kettle. Cover with water and boil 10 minutes over hot flame, stirring constantly. Add more water. Remove from fire and add the pork, molasses, mustard, salt and onion. Cover with tightly fitting cast-iron lid.
Stir sugar into apples and let stand 30 minutes. Stir flour, soda and cinnamon together in large bowl. Beat together vanilla, oil and eggs. Add to dry ingredients. Blend in apples and chopped nuts. Pour into 2 greased loaf pans. Bake for 50 minutes at 350°. Let cool in pans 15 minutes. I prefer to use 3 loaf pans.
Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low. Cook until chocolate melts. Add noodles and peanuts, stirring well. Drop chocolate mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Yields about 3 dozen.
Melt chocolate over hot (not boiling) water. Stir until smooth. Add marshmallows and nuts. Spread into foil lined 8-inch square pan. Allow to stand until firm. Cut into squares. Yield: 1 2/3 pounds.
Combine first 6 ingredients. Blend mayonnaise and Worcestershire sauce in a small bowl. Toss with bean mixture. Sprinkle with corn chips. Bake at 375° for 25 minutes.
Remove mushroom stems. Dice about 1/2 or less of stems. Place mushroom caps on foil covered cookie sheet. In a mixing bowl, add sausage, stems, onions, egg, bread crumbs and cheese. Mix well. Stuff caps with mixture. Bake at 350° about 40 minutes. Serve piping hot.
In a 13 x 9-inch pan dump pineapple, then pie filling, then cake mix. Over this cut up margarine; add nuts. Bake at 350° for 1 hour. Serve with Cool Whip. Cherry pie filling is also good.
Tear lettuce into small pieces and distribute evenly in a 9 x 13-inch pan. Spread celery, eggs, peas, green pepper, onion and bacon over the lettuce.
Sift together the flour, baking powder and salt. Cut the shortening into confectioners sugar as you do when cutting shortening into flour for pastry, then add flour mixture. Blend thoroughly. About halfway through the mixture (blend thoroughly), use your hands. Chill until easy to handle, then roll out on lightly floured board to 1/4-inch thickness. Cut into squares or diamonds. Place on ungreased cookie sheet about an inch apart. Bake at 350° until a delicate brown, 20 to 25 minutes.
Brown hamburger in skillet. Drain off fat. Add taco seasoning and 1/2 cup water. Let cook until water is gone. Add Velveeta cheese and stir until cheese has melted. Add refried beans. Picante sauce can be added at this point, if children like it. Put a spoonful or two of the meat mixture on flat tortilla and roll up. This meat mixture can also be used to make taco burgers or taco salad.
Combine cream cheese and confectioners sugar. Mix well. Add peanut butter and mix well. Slowly add milk. Mix well. Fold in whipped topping. Pour into pie shell and cover. Freeze for at least 30 minutes. Drizzle with chocolate syrup prior to serving, if desired. Serves 8.
Preheat oven to 400°. Cream butter and all sugar until fluffy. Add egg and vanilla. Sift flour; measure and sift again with baking powder, soda and nutmeg. Add dry ingredients and buttermilk alternately to creamed mixture. Chill dough several hours or overnight. Roll out to 1/8-inch thickness on lightly floured surface. Cut into desired shapes. Space about 1/4-inch apart on lightly greased cookie sheet. Prick tops with fork. Bake 8 to 10 minutes. Cakes don't have to be completely browned on tops, but bottoms should. Yield: about 6 dozen 2-inch tea cakes.
Cook broccoli in boiling water for 5 to 6 minutes. Drain broccoli; let cool. Melt butter and let cool. Mix broccoli, mayonnaise, onions, eggs, soup, butter and cheese together. Mix in 1/2 cup of stuffing. Pour remainder of stuffing on top. Bake at 350° for 1 hour.
Dissolve jello in water; add fruits. Place 1/2 in pan and refrigerate until set. Remove; spread sour cream on jello mixture and then pour remaining mixture over sour cream. Chill until set.
Crust:	Mix flour, butter and crushed pecans. Press in pan. Bake at 350° for 10 minutes. Cool.
Cream sugar and eggs until light and fluffy. Add to softened butter, mixing well. Stir in remaining ingredients and pour into unbaked pie shell. Bake at 325° for 45 to 50 minutes. Makes 8 to 12 servings.
Bake chicken at 350° until done. Mix cream of chicken, mushroom, celery and onion soups together. When chicken is ready, pour mixture over chicken, mixing some with chicken juices. Put back in oven to bake for 1/2 hour. Serve.
Roast sesame seed in dry skillet over medium heat until lightly browned. Stir or shake to prevent burning. Place seeds in bowl and add rest of ingredients. Marinate chicken in mixture 30 minutes. Put chicken in bottom of broiler pan. Pour mixture over. Brown both sides under broiler, then bake at 350° for about an hour.
Grease baking dish. Slice zucchini, sprinkle with seasoned salt. Layer solidly in dish. Add onion and green pepper. Slice tomatoes on top. Repeat. Top with bread crumbs and cheese. Bake at 350° for 35 to 45 minutes. Cover for about 25 minutes. Vary amount of ingredients according to number of people to be served.
Prepare apples. Add all ingredients. Cook in pot until clear. Pour in pie shell. Serves 7 to 8.
Preheat over 400°. Add yeast-water mixture to all other ingredients in a large bowl. Stir until mixed well. Add more flour if needed and knead on floured surface. Roll out and cut with biscuit cutter. Place on greased pan. Use what you want and place unused dough in covered container; put in refrigerator. Keeps several days. Biscuits are best when allowed to rise 30 minutes before baking. Bake 400° oven for 7 to 10 minutes. Makes 3 dozen.
Wrap bacon around pork loin. Use toothpicks to hold bacon to loin. Salt and pepper loin. Put loin in bowl or marinade dish. Pour 1/2 cup orange juice over pork loin. Add Worcestershire sauce. Marinate for 8 to 24 hours. Wrap loin in tinfoil and grill at 350°.
Boil chicken breasts for 45 minutes to 60 minutes. Take chicken off bone. In a saucepan mix celery soup with a can of water, chili powder and picante sauce to taste. Bring to boil, then simmer on low. Take off heat and add 1/4 cup of sour cream and chicken. Pour into casserole dish and top with cheese and crackers. Bake at 400° for 20 minutes.
Cream the sugar and softened butter or margarine until pale and fluffy. Beat in the eggs, one at a time, then the yogurt or buttermilk, lemon peel, salt, soda and walnuts. Gradually add the flour, mixing until well blended. Spoon into greased or paper lined 2 3/4-inch muffin cups. Bake at 375° for 18 to 20 minutes until springy to the touch. Makes 18 muffins.
Mix sugar, cornstarch, jello, syrup and water. Cook until thick. Let cool and pour over sliced strawberries in pie shells. Let set in refrigerator. Top with Cool Whip.
Mix well together sugar, flour and cinnamon, set aside. In saucepan put oleo, Crisco, cocoa and water. Bring to rapid boil. Add this to sugar and flour. Add buttermilk with soda dissolved in it. Beat well.	Bake at 400°	for 20 to 25 minutes in greased and floured 9 x 13-inch pan. Let cool in pan.
Whisk together the first 5 ingredients. Pour over crackers, stirring to coat. Place on baking sheet and bake at 275° for 15 to 20 minutes. Makes 11 to 12 cups.
Cream applesauce, prunes and sugar. Add eggs. Mix flour, soda and salt together and add. Add bananas and nuts. Spray loaf pan with Pam and bake at 300° for 1 or 1 1/4 hours, until checks clean with toothpick.
Cook cream and syrup to 238°. Pour on a cold slab; cool to lukewarm. Work with spatula or paddle until mass holds its shape. Form into 3/4-inch balls; dip in melted chocolate. Makes about 25 centers.
Combine meats, bread crumbs, onion, salt, pepper, poultry seasoning and dry mustard. Add applesauce and eggs and mix well. Rub 8 cup mold with shortening; sprinkle with 1/4 cup bread crumbs and bake at 350° for 1 1/2 hours.
Mix all ingredients. Pour into a 9 x 13-inch pan. Place in refrigerator for 2 to 3 hours before serving.
Mix sugar, milk, butter and cocoa. Boil for 3 minutes, then add other ingredients. Mix and drop from spoon onto wax paper.
Empty pineapple into well-greased casserole. Beat eggs and sugar, then flour. Mix well with pineapple. Put bread cubes on top of pineapple mixture. Pour melted butter over top. Bake at 350° for 45 minutes. If it gets too brown, cover loosely with foil.
Sift together flour, baking powder, salt, soda and sugar. Cut in shortening until mixture resembles coarse meal. Add egg, milk and vanilla. Roll out on floured board to 1/16-inch thickness. Place on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes.
Soak gelatin in water. Combine 1/2 cup sugar, lemon juice, salt and beaten egg yolks. Stir and cook in double boiler until the consistency of custard. Stir in the dissolved gelatin and grated lemon rind. Cool these ingredients. Whip 4 egg whites until stiff, then beat in 1/2 cup sugar very slowly. In a separate bowl, beat heavy cream until stiff. When the custard begins to thicken, beat with a wire whisk until it is fluffy. Fold in the egg whites. Fold in the cream, reserving a portion for decorating the top of the pie. Pour mixture into prepared pie shell. Chill the pie thoroughly before serving.
Grease and flour two 8-inch cake pans. Sift in large bowl the first five ingredients. Mix canned milk, lemon juice, butter and bananas. Add alternately to dry ingredients. Beat at medium speed for 2 minutes. Add eggs. Beat 2 minutes. Pour into pans. Bake at 350° for 40 minutes or until done. Frost.
Use a 13 x 9 x 2-inch Pyrex dish. Tear 3/4 of angel food cake into pieces to fill dish. Mix pudding according to directions, stir in Cool Whip. Pour over cake and let set in refrigerator 30 minutes. Spoon pie filling on top. Keep chilled. Serve.
Pour evaporated milk into measuring cup. Add regular milk to make 1 cup. Then add 1/4 cup more milk. Add egg yolks, sugar, flour, cocoa, salt and milk into blender. Blend for a few seconds. Then add melted butter; blend again. Pour into unbaked deep dish pie shell and bake at 350° for 40 to 45 minutes.
Mix pineapple with juice, marshmallows, nuts and pistachio pudding. Add Cool Whip; mix well. Refrigerate. This recipe serves 6 to 10 persons.
Cream sugars and shortening; add eggs and vanilla. Mix in dry ingredients, oats, pecans and raisins. Shape into balls; flatten slightly.	Bake 10 to 15 minutes on ungreased cookie sheet at 375°.
Mix all ingredients in 1/2-quart casserole dish. Bake at 350° for 20 minutes or until browned and bubbly. Serve with Stoned Wheat Thins. (This can be doubled, tripled, whatever.)
Combine carrots, onion and broth. Cover and heat to boiling over high heat. Reduce to low and simmer until tender, about 15 minutes. Remove from heat, uncover and cool mixture 10 minutes. Set aside about 8 carrot slices for garnish. Pour mixture into blender or food processor. Blend or process until finely chopped. Increase speed to blend or process until smooth. Stop blender/processor and add cheese to carrot mixture. Blend/process soup mixture until cheese is smooth. Pour in bowls and garnish with carrot slices and dill sprigs.
In large pot, combine water, Old Bay seasoning, sliced lemon and sliced onion. Bring to a rolling boil. Add sausage. Boil 30 minutes. Add corn; boil 10 minutes. Add shrimp; boil 3 to 5 minutes until shrimp are pink. Serve with baked or boiled potatoes.
Boil pasta in salted water until tender; drain. Mix pasta, cream of mushroom soup and milk. Add the cubed cheese and corned beef. Pour into buttered casserole; top with buttered bread crumbs. Bake at 350° until brown.
In a 3-quart saucepan, saute onion in margarine until soft. Add all other ingredients and boil gently until noodles are tender, about 10 minutes. Add tuna and cheese and stir until cheese is melted.
In a bowl, combine all seasonings plus salt and pepper to taste. Toss shrimp in mixture.
In saucepan or large skillet, cook bacon until crisp. Remove and crumble. Pour off all but 2 tablespoons of drippings. Brown mushrooms and cook onion with thyme in drippings until tender. Add bacon and remaining ingredients. Heat; stir occasionally. Easy!
Cook the first 6 ingredients until thick (will not get very thick); set aside. Cool. Whip the cream. Add the pineapple, fruit cocktail, mandarin orange slices, marshmallows and mayonnaise. Add this to the custard and freeze. Cut into squares. Serve on lettuce leaf.
Place margarine in saucepan and melt. Add chopped vegetables and saute until tender. Add shrimp and cool about 5 minutes. Add beer; cover and steam about 15 to 20 minutes. Serves 5.
In large saucepan, combine sugar, corn syrup, water, butter and salt. Stir constantly over medium heat until sugar dissolves. Continue cooking, stirring occasionally until syrup reaches 300°. Stir in peanuts. Mix soda and vanilla in quickly. Stir into candy (mixture will foam). Quickly turn out into greased 15 x 10 x 1-inch pan. Cool completely, then break into pieces.
Boil all ingredients and whisk. Let meat marinate for 3 to 4 hours.
Brown meat and onions. Add chili powder, corn, ketchup, tomato juice, barbecue sauce and Tabasco sauce and simmer 10 minutes. Cook noodles in 1 quart water. Add water and noodles to sauce. Simmer for 1 hour.
Cook pudding with 3 cups liquid. Use liquids from canned fruits and add water to make 3 cups. Cool slightly and add fruits. Refrigerate and decorate with maraschino cherries.
Brown and drain ground beef. Set aside to cool. Make "toss salad" of lettuce, tomatoes, onion and pepper. May add black olives if wish. Add cooled hamburger and toss together.
Brown meat in large skillet; drain. Add next 5 ingredients. Simmer, uncovered, for 30 minutes. Combine this mixture and remaining ingredients in large bowl. Toss. Yield: 4 servings.
Mix ground meats, bread crumbs, milk, egg, salt and pepper. Combine oleo and brown sugar and pour into baking dish or large loaf pan. Place pineapple slices on top of sugar mixture. Mold ham mixture on top of pineapple and drizzle pineapple juice over the loaf. Bake at 350° for about 1 1/2 hours or until done, basting occasionally with pan juices.
Mix hamburger, rice, 1/2 cup water, onion, salts and pepper. Shape mixture by rounded tablespoonfuls into balls. Cook meatballs in skillet until brown on all sides; drain.
Combine crushed graham crackers, sugar and melted butter. Mix with fork until moist and press into pie plate to make crust (reserve extra crumb mixture for top). Dissolve lemon jello in hot water and cream with cream cheese. Add a few drops of yellow food coloring, if desired. Prepare Dream Whip according to directions on box and fold into cream cheese mixture. Mix with electric mixer until smooth. Put in pie crust and sprinkle with extra graham cracker crumbs. Place in refrigerator until set.
Mix together rice and cream of chicken soup. Spread on bottom of casserole dish. Lay pieces of chicken on top. Sprinkle with onion soup mix. Cover tightly with foil and bake in preheated 325° oven for 1 1/2 hours.
This dish is assembled in layers. Spread bean dip in 10-inch pie plate. Mix next four ingredients and spread on top of layer one. Mix next three ingredients and spread on top of layer two. Each of next four ingredients serves as a layer, in order found in ingredients list. Serve with round taco chips.
Mix shortening, cocoa and margarine together over very low heat, stirring constantly; cool. Beat eggs until light; stir in sugar, then chocolate mixture and vanilla. Add sifted dry ingredients, mixing well. Add nuts. Bake in greased 8 x 8 x 2-inch pan at 350° for 30 to 35 minutes; cool. Frost with Chocolate Butter Frosting. Cut in squares.
Mix cream cheese and lemon juice. Add milk and mix well. Blend cornstarch in 1/2 cup sugar and add to mix. Stir in blueberries. Fold in Cool Whip. Chill overnight. Makes 2 pies. A graham cracker crust or pastry crust can be used.
Sift flour, baking powder, soda and salt. Mix butter, sugar, shortening and eggs in large bowl for 3 minutes. Stop. Add the nuts, bananas and flour mixture. Beat until smooth, about 1 minute. Put in bread pan and bake 1 hour or until done in 2 greased 9 x 5 x 3-inch pans at 350°. Store overnight before slicing. Makes 2 loaves of bread.