HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix as directed on package. Bake in 2 well-greased and floured 9-inch layer pans. Bake at 350° for 25 to 30 minutes. Cool in pans for 15 minutes. Poke with fork at 1/2-inch intervals. Do not remove from pans. Dissolve each package of jello separately in 1 cup of boiling water. Pour raspberry jello over one layer of cake and pour the lime jello over the other. Chill for 4 hours. Unmold one layer onto serving plate and top with 1 cup Cool Whip. Unmold second layer onto first. Frost top and sides with remaining Cool Whip. Chill. Garnish with gumdrops flattened and cut to resemble holly.
Remove bones and skin from salmon. Flake well. Add green pepper, onion and egg; mix well. Add bread crumbs. Form into loaf. Bake in greased loaf pan in preheated oven at 325° for 45 minutes. Serves 4 to 6.
Cream butter. Add sugar; beat until light. Add egg yolks, one at a time, beating after each addition. Beat in honey. Mix dry ingredients and add alternately with milk to the egg mixture. Beat until smooth. Stir in nuts and fruits. Fold in stiffly beaten egg whites. Pour into loaf pan (9 x 5 x 3-inch) lined with wax paper. Bake in a 350° oven for 1 hour, or until done. Cool in pan for 5 minutes. Turn cake out on rack and peel off paper. Turn right side up to cool. Enjoy!
Heat oil in a skillet and add zucchini, onion, parsley and the spices. Saute mixture over medium heat, stirring often until zucchini is done but still crisp and tender. Toss in chopped tomatoes and cook for 5 minutes. Turn mixture into a serving dish and sprinkle with the parmesan cheese.
Cook lasagna noodles according to package directions. Drain, rinse and set aside. Put broccoli in a microwave-safe dish; cover with plastic and cook for 3 minutes. Add the minced onion and continue cooking for 1 to 2 minutes. Drain well and squeeze the extra moisture out with the back of a spoon.
Beat eggs; add sugar, flour, syrup, melted butter and crushed pineapple. Pour into unbaked pie shell. Bake at 325° for about 45 minutes or until filling is set.
Place sugar and water in 4-cup microwave-safe glass measure. Cover tightly and microwave on High for 7 to 8 minutes, until syrup turns light gold. Mixture will be extremely hot. Let stand for 2 minutes, then remove from microwave and gradually stir in cream and vanilla. Microwave, uncovered, for 1 to 2 minutes more, until golden brown. Cool slightly, then pour into clean jar or container. Cover tightly and refrigerate. Makes 1 1/2 cups. Good over ice cream or fresh pears.
Drain the can of salmon well. Add eggs (beaten lightly), onion, milk and enough flour to give the right consistency to shape into balls. Roll in corn flakes and fry in Mazola oil. Drain on paper towels and serve while hot.
Soak beans 4 hours or overnight. Add tomato sauce, canned tomatoes, onion powder, chili powder and bacon ends. Add water to cover. Bring to a boil and simmer covered until done. Add water as necessary to keep beans covered. About an hour before serving, season to taste with salt, pepper and liquid smoke. Serves 50 to 70. Cooking Time: 8 hours.
Cook bacon, crumble into small pieces. Cook ground beef and onion, drain. Add bacon to meat and the remaining ingredients. Mix well, put into baking dish. Bake in 350° oven for 30 minutes. Makes 6 to 8 servings.
Heat skillet; add oil and crushed garlic (optional). When garlic turns brown, remove. Add beef; cut in small, thin pieces and fry a few minutes. Season with salt and pepper. Add soup stock and continue to cook a few minutes. Add mixture of cornstarch, soy sauce and water. Cook until sauce thickens, stirring slowly. Add green pepper and onion. Add ginger, chopped fine. Heat thoroughly and serve hot. Serves 4 to 6. May be served over rice or chow mein noodles.
Boil noodles and strain. Heat milk and add cheese; cut into small pieces. Simmer until dissolved. Add mushroom soup. Slice eggs; pour all ingredients over noodles and mix. Season to taste. Bake about 1 hour in 350° oven, covered.
Cut wieners into thin slices. Saute green pepper and onion in butter. Stir in bread crumbs, beans, wieners and cheese. Place in a 4-quart casserole dish. Cover. Bake at 325° for 1 hour.
Cream butter and sugar; add egg. Mix well. Add milk and mix. Add salt, soda and baking powder to flour; mix with sugar mixture. Add nuts, cherries and dates. Chill mixture. Use a teaspoon and drop on cookie sheet. Bake at 350° about 15 minutes or until golden brown.
Mix first 5 ingredients and let set until slightly congealed. Chill large bowl and beaters. Pour in evaporated milk and beat until it stands in peaks. Combine with chilled and whipped Jell-O mixture. In another bowl, combine chocolate wafer crumbs with melted butter and spread 1/2 of the mixture on the bottom of a 13 x 8 x 2-inch pan. Pour in the Jell-O mixture and spread remaining crumbs on top. Chill overnight if possible.
In a nonstick skillet coated with cooking spray, saut garlic, onions, ham and peas 2 minutes or until soft. Add white wine and simmer 2 minutes. Remove from heat. Whisk together next 5 ingredients and add to pea mixture. Cook mixture over medium heat 1 to 2 minutes or until thickened. Add 1/4 cup water and cooked pasta to skillet; cook 2 minutes or more to heat through. Season with freshly ground black pepper and Parmesan cheese to taste. Makes 6 servings.
Mix sugar, butter and condensed milk. Boil to soft-ball stage (approximately 5 minutes). Add Marshmallow Creme and vanilla chips. Mix well. Remove 1 cup of mix. Add orange flavor and color to what's left in the pan. Stir well. Pour in 9 x 13 dish. Pour 1 cup of removed mix on top and swirl with knife. Put in fridge until set.
Split English muffins in half. Toast, if desired. Top each half with 1 1/2 tablespoons of chili sauce, 1 tablespoon of shredded cheese, a sprinkle of Italian seasoning and 2 of the pizza garnishes. Arrange pizzas on a paper towel in the oven. Microwave for 2 to 2 1/2 minutes or until cheese is melted. The more pizzas you cook, the longer the cooking time.
Put in saucepan. Cover. Cook slowly 30 minutes. Sprinkle with 1 tablespoon finely chopped parsley. Serves 4 to 6.
Dissolve jello in hot water; set aside. Cream the cream cheese, sugar and vanilla; set aside. Whip condensed milk, then add cheese mix and beat. Then add jello and mix. Pour into graham cracker crust and chill. Reserve a few cracker crumbs to garnish top.
Leaf lettuce, red lettuce, romaine or iceberg mixed greens. Red onion cut into rings and separated. Add a pint of strawberries, sliced with 6 - 8 almonds. Mix dressing ingredients and set aside. Mix greens, strawberries, onion, and almonds. Pour dressing over and serve immediately.
Bring all ingredients except 1/2 cup of half and half with cornstarch dissolved in it to a bubbly boil. Stir in cornstarch mixture and continue cooking and stirring for 8 to 10 minutes. Put frosting on your favorite yellow or white cake layers while frosting is hot. This will frost three 9 x 13-inch layers or four 8-inch square layers. It's very juicy.
Roll dough thin in circle. Put 1/2 cup apples in center. Top with 1 tablespoon of sugar. Wrap dough up around apples and sugar. Place rolls in 6 x 10-inch pan. Put a pat of butter or margarine on each roll. Bake in a 425° oven for 30 minutes or until golden brown. Take from oven and allow to cool slightly.
Cover bottom of casserole dish with ground beef. Cut onion over this layer. Place crinkle cut French fries over onion. Pour cream of mushroom soup (diluted with 1/2 can of water) over fries. Bake 1 hour and 30 minutes at 350°.
Drain and save liquids from oranges, pineapple and peaches. Combine liquids. Add concentrated orange juice and enough water to equal 3 cups of liquid. Pour in saucepan and add the pudding mixes. Heat to top of stove, stirring constantly, until the mixture comes to a rapid boil. The mixture should now be thick with fish-like eyes. Let this mixture cool. Add fruit and enjoy.
Remove tip and stem from okra. Slice 1/4-inch slices and set aside. Coat a large Dutch oven with cooking spray. Place over medium heat until hot. Add onions and next 4 ingredients. Cook 5 minutes, stirring constantly. Add okra, tomatoes and next 6 ingredients. Stir well. Bring to a boil; cover, reduce heat and simmer 1 hour or until vegetables are tender. Add chicken; stir well. Remove from heat; cover and let stand 5 minutes. Yield: 2 quarts. Good served over rice!
Oil an 11 x 15-inch baking sheet with edges. In heavy 3-quart saucepan, combine butter, sugar and salt. Stir well with wooden spoon and place over moderate heat. Bring to boil, stirring occasionally to dissolve sugar. When mixture boils, wash down sides of pot with pastry brush dipped in water or use wet paper towel. Continue cooking over moderate heat, stirring occasionally, but not touching sides of pan, until syrup reaches 290° on candy thermometer. Pour mixture into oiled pan and allow to cool partially, then score toffee into squares with a knife.
Pour pineapple with juice in boiler along with jello. Mix well. Bring mixture to a bubbling boil, stirring constantly. Remove from heat; pour into serving container and refrigerate until it starts to thicken. Then stir in buttermilk and Cool Whip. Return to refrigerator until set.
Combine brown sugar, white sugar, syrup, butter, milk and vanilla. Allow this mixture to come to a rolling boil, stirring constantly. Add, very slowly, making sure not to stop the boiling, 1 cup evaporated milk. Cook over a moderate flame until the mixture reaches a soft ball stage. Add pecans and pour into a large buttered pan. Refrigerate overnight. Cut into squares.
Cream butter and sugar. Add extract. Add eggs, one at a time. Continue to cream until light. Add lemon juice. Place 1/2 of crumbs in the bottom of an 9-inch square pan. Spread mixture on top. Add cherry pie filling. Cover with whipped topping. Sprinkle rest of crumbs on top. Refrigerate; cut into squares.
Mix sugar, eggs, flour and salt. Add milk and vanilla. Bake in unbaked pie shell for 1 hour with temperature at 350°.
Take juice from roast, with half the onions and bell peppers. Bring to a boil. In another container take 1 cup of water and 1 cup of flour and mix until thick. Add to boiling water and you're good to go.
Cut sausage links in half so you have 24 short links. Unroll crescent roll dough and spread it out flat. Cut the 8 triangles lengthwise into 3 triangles each. This will give you 24 long, thin triangles of dough. Starting at the wide end of each dough triangle, place a short sausage link on dough; roll up. Repeat. Place rolls on ungreased baking sheet. Bake in a preheated 400° oven for 10 to 15 minutes or until golden brown. Serve warm with barbecue sauce or mustard for dipping, if desired.
Mix well and pour into buttered baking dish. Bake at 350° for 30 minutes. Cover top with buttered crumbs before baking.
Brown and drain ground beef. Add pepperoni and onion and cook on low for 5 minutes with lid on. Add beef mixture to the remainder of ingredients. Mix well in a large bowl. Spread evenly into an 8 x 11-inch baking dish and cover with foil. Bake at 350° for 40 minutes.
Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheet in a single layer. In a medium nonstick skillet, combine the sugar, margarine and syrup; bring to a boil over medium heat, stirring constantly (about 3 minutes). Continue cooking and stirring until the mixture turns a light caramel color, about 5 minutes. Don't overcook or the caramel will brown and burn. Remove from the heat and slowly stir in the vanilla. Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-sized pieces. Makes 24 (1/2-cup) servings.
Cream the cream cheese. Add Marshmallow Creme. When well blended, add Cool Whip. Serve with chunks of melon, cantaloupe, honeydew, pineapple, apple, banana, etc.
In a colander, toss cucumbers and salt. Place colander in sink or bowl and let drain for 2 hours. Mix sugar, vinegar and celery seed in large bowl until sugar dissolves. Add cucumbers, bell pepper and onion; toss to mix. Spoon into clean jars. Cover and refrigerate for 24 hours before serving. Can be refrigerated for 4 months.
Combine grape juice and ginger ale. Pour into punch bowl or glasses. Garnish with berries.
In 2-quart greased casserole, layer potatoes, onions and wieners. Salt and pepper each layer and pour on enough sauce to lightly cover. Repeat until all ingredients are used up, topping with remaining sauce. Cover and bake at 350° for a couple of hours, or bake at 250° for 3 1/2 to 4 hours.
Slice pear in thin slices; sprinkle with lemon juice and add sweetener, then the rest of ingredients. Toss lightly and let stand 20 minutes.
Stir the sugar, flour and cocoa together. Combine the eggs and vanilla; beat while adding can of milk. Mix all ingredients together. Pour into greased and floured Pyrex pie dish. Bake at 350° for 30 to 40 minutes.
Scrape skin, bones, etc. from salmon and mash finely. Beat in rest of ingredients. Roll in chopped pecans and chill 6 to 8 hours. Makes 2 logs.
Cream margarine. Add cheese, flour and salt. Mix well. Add rice krispies. Shape into small balls. Place on cookie sheet and flatten. Bake at 350 degrees until done.
Mix Crisco, sugar and brown sugar. Mix egg and vanilla extract. Mix flour, salt and baking soda. Combine all 3 mixtures and add chocolate chips. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10 minutes.
Cook zucchini in a little boiling salt water until tender. Drain. In saucepan, cook carrot and onion in 4 tablespoons butter until tender. Remove from heat. Brown ground beef; add to carrot and onion mixture. Add 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Put into casserole dish. Melt remaining butter; add rest of stuffing cubes. Toss and put on top of casserole. Bake in 350° oven for 30 to 40 minutes.
Place all ingredients in large roasting pan. Preheat oven at 300° and bake, covered, 2 1/2 to 3 hours. Serve over noodles.
Core and seed green pepper. Put through coarse blade of food processor. Put green pepper, cucumbers, onion and garlic in large bowl. Sprinkle with salt. Add cold water and ice cubes. Let stand 2 hours. Remove garlic and drain vegetables. Mix sugar, vinegar, mustard seed, celery seed and turmeric in large boiler. Add vegetables. Bring to boil on high heat. Remove from heat and pack in sterilized jars.
Combine in large mixing bowl the strawberries, sugar, egg white and lemon juice. Beat with electric mixer at highest speed until soft mounds form, about 5 to 8 minutes. In another bowl, beat the whipping cream until thick. Fold into strawberry mixture by hand. Spoon into baked shell. Sprinkle with crumbs. Freeze until firm, 4 to 6 hours. Cover.
Preheat oven to 350°. Combine ingredients by hand and pour into pie shell. Bake 45 to 55 minutes.
Combine undrained pineapple and eggs. Mix sugar, flour and salt; stir into pineapple mixture. Pour into greased shallow 1 1/2-quart baking dish. Toss bread cubes into melted butter. Spoon over pineapple. Bake at 350° until done.
Add cheese to dry jello and mix. Add water and juice. Cool to soft consistency. Add pineapple, marshmallows and nuts. Add Dream Whip; fold in gently. Pour into container or mold and refrigerate.
Mix sugar and flour. Add butter and beat until well blended. Add cream, eggs and vanilla and blend until smooth. Pour into 2 unbaked 9-inch pie crusts. Bake at 375° for 10 minutes, then lower temperature to 325° and bake 45 to 50 minutes. Makes 2 pies.
Heat oven to 350°. Combine all ingredients except rice in Dutch oven. Bake about 1 hour or until chicken is tender and thoroughly cooked. Serve with rice or noodles. Serves 6 to 8.
Bring sugar and vinegar to slow boil for 5 minutes. Cool and pour over grated cabbage, carrots, celery and green peppers.
Rinse trout under cool water and pat dry. Season with salt and pepper. Combine garlic powder, bread crumbs and cheese in a bowl and mix well. Dip trout in egg white, then in crumb mixture, coating well. Loosely wrap each trout in plastic wrap or wax paper and place in large microwave dish. Cook on High for 8 to 10 minutes or until trout flakes easily. Garnish with parsley sprigs.
Place steak in large shallow dish. Combine remaining ingredients and pour over steak. Let stand several hours, stirring occasionally. Broil or grill steak to desired doneness. Cut into thin slices on the diagonal.
Arrange corned beef slices in pie shell. Beat together remaining ingredients and pour over beef. Bake at 375° for 40 minutes or until firm.
Drain cherries. Combine 2/3 cup cherry juice with pineapple, tapioca and sugar. Bring to a boil and cook until tapioca is clear. Add cherries. Remove from heat.
Put all ingredients in blender; blend until thoroughly mixed. Serve immediately. Makes four 1-cup servings.
Cut ice cream into blocks. Line pan with blocks of ice cream. Pour syrup over ice cream. Crush Oreo cookies and sprinkle over entire pan. Top with Cool Whip and small amount of crushed Oreos. Keep in freezer until ready to serve.
Drain two cans of broiled mushroom crowns. Hollow out and chop enough of the pieces to make 3 tablespoons. Cook pieces with the chopped onion in 1 teaspoon salad oil.
In a blender, mix juices and bananas on medium speed for about 1 minute. Add tofu, cottage cheese, berries and yogurt; mix for 1 minute (longer if a lighter drink is desired). Add sparkling mineral water; stir. Serve over chipped ice. Makes 5 cups.
Season ground beef with salt and pepper and form into meatballs about 1 inch in diameter. Brown in skillet. Drain pineapple slices, reserving juice. Mix the pineapple syrup, pickles with juice and cornstarch. Add to skillet. Cook and stir until gravy thickens and is clear. Add the pineapple slices, cover and cook 5 minutes or until heated through. Makes 4 servings.
Melt butter in water. Mix everything else and chill 1 hour. Roll into balls and wrap about 1/3 piece of bacon around each. Bake at 375° for 35 minutes or until brown.
Thoroughly cream the butter and sugar. Add egg, milk, vanilla and almond extract. Beat well! Add flour and baking powder gradually to mixture. Put into cookie press. Press onto ungreased cookie sheet. Bake at 400° for 8 minutes. Yields 3 dozen.
Fry bacon. Add onions and garlic; cook until soft. Add meat; brown lightly. Stir in seasonings, tomato sauce and water. Cover; simmer for 25 minutes. Break 1/2 spaghetti into greased 1-quart casserole. Cover with 1/2 sauce and 1/2 cheese. Repeat layers. Cover and bake in medium oven (350°) for 30 minutes. Uncover; bake 15 minutes longer, until browned and bubbly.
Prepare cake mix per box instructions and bake in a sheet cake pan. Prepare topping (while cake bakes) by mixing remaining ingredients together. Spread over warm cake and return to the oven and bake at 350° for 10 to 15 minutes.
Beat egg in bowl. Add salt, pepper, lemon juice and lemon peel. Set aside. Mix sesame seed and bread crumbs together. Place each breast half between 2 pieces of waxed paper and flatten to thickness of 1/4-inch with mallet. Dip breasts in flour, then egg mixture, then crumbs. Place in single layer on waxed paper. Refrigerate at least 1/2 hour before cooking. Melt butter in large skillet over medium-high heat. Add breasts and cook until golden brown on both sides, 3 to 4 minutes. Serve on warm platter. Garnish with lemon slices and parsley. Makes 3 to 4 servings.
Bring vegetable stock to a boil in a large saucepan. Add orzo and cook for about 8 minutes until just tender. Drain and toss with herbs and lemon juice. Season with pepper and salt. Serve hot, room temperature or chilled. Can be made up to 6 hours in advance. Serves 4 to 6.
Preheat oven to 400°. Wrap each chicken breast around a heart of palm. Sprinkle with seasoned salt and pepper. Fasten with toothpicks. Place seam side down in buttered Pyrex dish. Dot with butter. Bake for 25 minutes. Serve with Hollandaise Sauce in packets.
Beat eggs until thick and lemon-colored. Beat at high speed. Add vanilla and sugar; beat until fluffy and thick. Add dry ingredients all at once. Bake at 375° for 12 to 15 minutes.
Mix 1/4 cup Tabasco sauce, 1 tablespoon salt and 2 teaspoons seafood seasoning in a large bowl or pan. Marinate fresh shrimp in the mixture for 30 to 45 minutes.	Cut onions in rings and let boil in water or	beer for 5 minutes, cut sausage in chunks and bring to a boil, let simmer until juices permeates from sausage and remaining seasoning, celery and green pepper, simmer for 5 minutes, add corn, then shrimp, let simmer for 10 to 15 minutes occasionally stirring to be sure all shrimp and pieces of corn have been immersed in boil for at least 5 minutes. Place on platter and	serve with your favorite seafood sauce. Serves 6 to 10 people.
Mix all ingredients and pour into pie shell. Bake at 350° for 1 hour.
Dissolve jello in water. Add all other ingredients. Pour into greased and floured cake pan. Bake at 350° for 30 minutes or until center comes out clean on toothpick.
In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat. Let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by rounded tablespoonfuls 3 inches apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops, discard soft dough from inside. Set puffs and tops aside to cool.
In a large mixing bowl, combine flour and sugar. In a 9 x 11-inch microwave-safe dish, combine butter, shortening, coffee or water and cocoa. Microwave at High power for 2 minutes or until just boiling. Pour boiling mixture over flour mixture. Stir to blend. Add buttermilk, eggs, baking soda and vanilla. Mix well. Pour mixture into a micro-safe 9 x 11-inch baking dish. Microwave at Medium-high power for 18 minutes, turning dish every 4 to 5 minutes until brownies test done. They may still appear soft of the surface.
Cream the butter, sugar and eggs. Stir in dry ingredients. Roll into small balls. Roll balls in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Combine pie filling, pineapple and milk together; mix well. Then add Cool Whip; mix again and chill.
Place pasta in a pot of boiling saltwater and cook for about 15 minutes or until pasta is done. Drain and wash pasta, then place in large mixing bowl. Add onions, celery and bell peppers and mix thoroughly. Next, add shrimp, crabmeat, mayonnaise, Creole mustard and Tony Chachere. Mix very well. If more mayonnaise is desired, add more. When salad is well mixed, add ketchup. Stir in ketchup and mix well. When pasta is well mixed, pour into dish and cover. Place in the refrigerator for about 2 hours. Serve chilled.
Trim fat from chops. Mix salt, pepper and garlic into a paste. Rub into pork chops. Sprinkle with lemon juice. Arrange chops in greased baking dish. Bake at 350° for 20 minutes. Sprinkle with cheese. Bake 20 minutes longer.
Combine all ingredients and bake at 350° for 40 minutes. Serve over rice or noodles.
In large bowl, combine all ingredients except topping. Mix well. Place in 9 x 13-inch well-greased baking dish.
Mix all together and bake at 300° for 40 minutes to 1 hour.
Combine the first 3 ingredients. Add a mixture of the sugar, cornstarch, seasoned salt, dry mustard and onion. Stir in the milk and melted butter. Bake at 400° for 1 hour. Stir once.
Cut steak in small serving pieces. Do not flour meat. Brown steak in oil. Add onions, salt and pepper. Dissolve bouillon cube in hot water. Add to meat and simmer 1/2 hour or until meat is almost tender. Add tomatoes and green pepper; simmer 10 minutes longer. Combine cornstarch, cold water and soy sauce. Stir into meat mixture. Bring to a boil, stirring constantly; cook for 5 minutes. Serve over rice.
Preheat oven to 400°. Spray a 10-inch pizza pan with Pam; set aside. In a large bowl, combine all ingredients, except reserved cheese and sesame seed. Spread cereal mixture in prepared pan to form a crust; sprinkle top with reserved cheese and seed. Bake 10 to 12 minutes, until the cheese melts. Cool on rack at least 10 minutes before cutting into 8 wedges.