HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 9 x 13 pan. Layer pecans and coconut in bottom of pan. Mix cake by package directions and pour over pecan/coconut layer. Mix softened oleo and softened cream cheese until smooth. Add powdered sugar and beat until smooth. Drop mixture by spoonfuls over the cake mix. DO NOT SPREAD! Bake at 350° for 45 to 50 minutes.
Wash steaks. Place steaks in shallow pan. Season with garlic salt and black pepper. Sprinkle with minced garlic and onion. Cover steaks and marinate in refrigerator about 30 minutes before frying. Heat oil in frying pan to medium heat. Fry steaks with a share of onion rings, until browned. Serves 4.
Melt butter in a 13 x 9-inch baking pan. Sprinkle crumbs over butter. Press together to make a crust. Layer coconut and chocolate chips. Top evenly with milk. Bake at 350° until golden brown. Take out of oven and cut into bars. Let cool a little, then take out of pan and place on serving dish to cool completely.
Cover beans with water and soak 15 hours in a cool place. Add meat, onion and pepper; bring to boiling. Cover and simmer 2 to 3 hours or until beans are mushy. Remove meat and cut into small pieces. Press remaining ingredients through a sieve or food mill; add meat. Add boiling water for consistency, if necessary. Salt to taste. Pour hot into hot jars leaving 1-inch headspace. Adjust caps, leaving 1-inch headspace. Process pints 1 hour and 15 minutes at 10 pounds pressure.
Mix sugar with peaches and pour into casserole pan. Mix flour, sugar, baking powder and egg; spread over the peaches. Melt oleo; drizzle over top. Bake in a 350° oven until brown.
Preheat oven to 400°. Heat margarine and water until it comes to a boil. Remove from heat. Gradually add flour and beat well. Add eggs, one at a time, beating well after each addition. Spread in greased 12 x 15 cookie sheet that has raised sides. Bake for 30 minutes. Cool.
Brown onion. Mix all ingredients together. Bake until bubbly, 20 to 30 minutes at 350°.
In a saucepan, mix sugar, flour and salt. Stir in milk. Cook until bubbly and stir for 2 minutes. Stir a portion of the hot mixture into egg yolks. Add to remaining hot mixture. Return to heat for 2 minutes. Add butter and vanilla. Pour into pie crust. Spread with a basic meringue and bake at 350° for 12 to 15 minutes.
Combine sugar, milk, butter and salt; boil 7 minutes. Stir constantly; set off heat. Add nuts, chocolate kisses and marshmallow cream. Mix well. Drop on wax paper. Makes about 6 pounds.
Slice onions 1/4-inch thick and separate into rings. Dip rings into yogurt, then into bread crumbs. Bake at 350° for approximately 20 to 30 minutes or until tender.
Cook rice; stir-fry with onion in skillet with oil. Put in cooked chicken. Cut up green onion. Put in rice and chicken. Stir. Drop egg in middle and stir. Add sauce; bring to boil and serve.
Before you start prepare all the above ingredients. Place cracked wheat in a large bowl, add boiling water and set aside to soak for 15 minutes. Place chopped parsley, mint, onions and tomatoes in a large bowl then add the salt and pepper. Now mix all your ingredients thoroughly. Drain the cracked wheat, squeeze out excess water and add to the bowl and combine. Finally, add lemon juice, olive oil and mix all ingredients. Serve chilled or at room temperature.
Combine all the ingredients together in large bowl. Put into buns. Wrap in foil and heat about 1/2 hour at 250°.
Heat oven to 375°. Combine salad oil, egg and milk; sift together dry ingredients. Add to milk mixture; mix well. Pour into greased 9 x 9 x 2-inch pan. Sprinkle with Spicy Topping. Bake at 375° about 25 minutes.
Dilute juices according to directions on can and mix in a large punch bowl. About 10 minutes before serving, combine strawberry ice cream and 1/2 gallon of the vanilla ice cream. When ready to serve, add ginger ale and float the other 1/2 gallon of vanilla ice cream on top. Makes 50 (4 ounce) servings.
Mix all ingredients, leaving a small amount of cheese and cracker crumbs to put on top. Bake in greased casserole dish at 375° for 40 minutes.
Mix all ingredients together; form loaves (4 to 5). Bake at 325° for 1 hour.
Mix all ingredients as listed. Pour into large greased casserole dish. Bake at 375° for 45 to 60 minutes. Do not overcook. Should have a golden yellow top when done.
Combine chopped dates, water and sugar. Boil 5 minutes. Remove from heat and add broken nuts. Cool. Cream butter, brown sugar and white sugar together. Add vanilla, beaten egg and flour mixture.
In small bowl, combine mayonnaise, relish, onion, parsley, pimento and lemon juice. Cover and chill for several hours. Serve with fish or seafood. Makes slightly more than two cups.
Combine cider, pectin and candy in a large pot. Bring to a full boil and boil for 2 minutes. Remove from heat and skim off foam. Pour into jelly glasses and seal.
Brown Lil' Smokies in large frypan. Remove from pan and place on paper towel to dry up some of the grease. Cut biscuits in halves or in fourths depending on how much bread you desire with each sausage. Follow cooking instructions on biscuit cans. Preheat oven. Wrap each sausage with biscuit and place on cookie sheet or baking pan. Bake sausage and biscuits until done and golden brown. Remove from oven. Serve with honey mustard sauce or your favorite sauce.
Mix yeast in warm water; set aside. Add flour, sugar, Crisco, soda, eggs and buttermilk. Mix good with your hands. Roll out thin when ready to bake. Cut out with round cookie cutter, flour, double over, let set for five minutes and bake. Best to let dough set in refrigerator overnight, then cut out and bake. Bake in a 400° oven for 8 to 10 minutes.
Add water to shortening, sugar and cocoa; beat until sugar dissolves. Add sifted dry ingredients alternately with combined egg, sour cream and vanilla. Fill greased cupcake pans half full; bake in moderate oven at 350° for 25 minutes. Top with marshmallow half before baking or frost with seven minute frosting. Makes 1 1/2 dozen.
Bring 5 cups water to boil with salt in large saucepan. Add tomatoes, barley, bay leaf, sage and oregano. Reduce heat, cover pan and simmer until barley is tender, 30 minutes.
Cook chicken until tender; break in bite size pieces. Mix chicken, sour cream and soup together. Pour into buttered baking dish. Put crackers on top of chicken mixture. Pour melted butter and poppy seed over cracker crumbs. Bake in a 350° oven until bubbly.
Arrange potatoes and carrots in 3 1/2 to 6-quart slow cooker. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker. Sprinkle onion over beef. Pour broth evenly over beef and vegetables. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from beef juices in cooker if desired. Serve beef with juices.
Melt bark; add chocolate chips and stir until dissolved. Add vanilla and peanuts. Drop by teaspoonful on waxed paper. Makes 36 pieces.
Combine shrimp, onion, Tabasco sauce, lemon juice and cream cheese in a mixing bowl; mix well. Shape into a loaf and chill. Before serving, pour cocktail sauce over loaf. Serve with crackers.
Prepare crust; crush enough wafers to cover the bottom of two pie pans. Place whole wafers around the sides. In a large bowl, mix well 3 cans condensed milk and 6 egg yolks, then add 3/4 cup of fresh lemon juice. When mixture starts to thicken, spoon it into the two pie crusts. Try to divide it equally. Beat egg whites until they are foamy; add sugar slowly. Beat until stiff. Spoon over pie and bake until brown. Bake at 325° until meringue is brown.
Crumble cornbread and set aside. Saute celery and onion. Mix bread, onion, celery, chicken broth, chicken soup, chicken and rice soup, salt and pepper. Grease 3 quart baking dish and put half of the mix in baking dish. Spread and cover with chicken; then cover chicken with the remaining mix. Bake at 350° for 55 minutes.
Blend the margarine and sugar. Add the eggs and vanilla. Mix the baking powder and cracker crumbs. Add the pecans, coconut and Carnation milk. Bake at 350° for 1 hour.
Fry pork chops until brown. Set aside. Drain off fat. In skillet combine soup and water; return chops to skillet. Cover. Cook over low heat 15 minutes or until chops are no longer pink, stirring often. Serve over rice. Serves 6.
Place unpeeled potatoes in large saucepan. Add water to cover. Boil 20 minutes or until tender. Peel and slice. Turn into serving dish. Cook bacon until crisp. Leave drippings in pan. Crumble bacon over potatoes. Add onion to skillet. Saute until tender. Add beer, sugar, salt and celery seed. Heat to boiling, stirring occasionally. Pour over potatoes. Toss lightly.
Allow the butter to get real soft. Add other ingredients and beat until thoroughly blended. Fold in pecans, as many as wanted (2 cups). Bake at 375° for 40 to 50 minutes in unbaked pie shell.
Beat shortening until fluffy. Gradually add sugar. Beat eggs in, one at a time. Add flavoring. Combine flour, baking powder and salt. Add dry ingredients alternately with milk. Mix well after each addition. Mix until well blended. Spread batter evenly in three greased 9-inch pans. Bake at 350° for 25 minutes. Let cool and frost with Seven Minute Frosting.
Combine crushed Oreo cookies and melted butter and press into 9 x 13-inch pan. Sprinkle with peanuts and spread softened ice cream over this. Chill. Mix and boil 8 minutes, stirring constantly, the remaining ingredients. Cool and spread over ice cream and freeze. Cut in 3-inch squares.
Boil but do not overcook potatoes. Cool and coarsely grate. Melt butter and cheese and stir in sour cream. Dot with butter. Bake at 350° for 25 minutes. Serves 10.
Melt marshmallows in	microwave. Mix all ingredients and pack into	graham cracker box. Keep refrigerated. Line the box with waxed paper (a loaf pan works just as well).
Cut apples up in pie shell. Put 1/2 cup of sugar and cinnamon over apples. Mix 1/2 cup of sugar, flour and margarine together. Put over apples. Bake at 300° for 40 minutes.
Peel and cut ends off onions. Cook on grill until black and spewing or well done. Peel off black and cut an x halfway through. Put in 1/4 of margarine and sprinkle with lemon pepper and paprika. Serve warm. Great with meat cooked on grill!
In a large heavy saucepan, saute the bacon until crisp. Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour. Add clam juice or milk; stir to blend well. Bring to boil. Simmer, stirring, until potatoes are tender, about 20 minutes. Add salt and pepper. Finally add clams with liquid and whipping cream. Heat soup, stirring, just until simmering. Do not boil or clams will toughen. Sprinkle with parsley or basil leaves. Serve immediately. Serves 4.
Mix eggs, flour, salt and sugar and add to fruit juices and cook until pudding thickness. Chill until very cold. Mix together macaroni, fruit, pudding and Cool Whip. Add a few drops of vanilla. Serve cold.
Mix all ingredients. Mold into small balls and bake at 350° until done (15 to 20 minutes).
Put the corned beef in a large pot and cover with water. Bring to a boil and add spices to taste. Reduce to a strong simmer and add 1 tsp. Soy sauce, 1-1/2 tsp. Worcestershire, and a can of beer; mix well and cover. Add carrots, potatoes and cabbage wedges for the last hour of cooking.
Scrub potatoes; rub lightly with oil and pierce with fork. Bake 50 to 60 minutes at 400°. Serve with following toppings:
In a large bowl, combine the flour, sugar, baking powder, soda and salt. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon peel. Add to the dry ingredients; stir just until moistened. Fold in the berries. Transfer to a greased 8 x 4 loaf pan. Bake in 350° oven for an hour or until a toothpick inserted in center comes out clean. Cool for 10 to 12 minutes before removing from pan.
Marinate meat in Italian dressing in bag and leave in refrigerator overnight. Remove excess dressing and add 1 Tbsp. flour to mixture and shake.
Mix thawed broccoli and melted butter and soup together. Add herb stuffing until moistened and all liquid is absorbed. Bake in 2 to 2 1/2-quart dish at 350° for approximately 45 to 60 minutes or until slightly browned and bubbly.
Brown hamburger. Add taco mix and chili powder. Put into crock-pot. Add peppers and cheese. Let melt. Leave crock-pot on low and stir. Serve hot.
Mix cream cheese, Cool Whip, sugar and sour cream in a large bowl. Pour into crust and chill.
Combine oil, egg, water, sugar, flour, baking powder and salt in mixer bowl. Mix until smooth. Use to coat vegetables for frying.
Cook squash and onion until tender. Drain. While vegetables are hot, add margarine, soup and sour cream. Mix and add 1 cup stuffing mix and grated cheese.
Preheat oven to 325°. Brown sausage and drain well. Saute onion and celery in a small amount of grease. Combine other ingredients, stirring gently. Add sausage. Pour into casserole dish. Cover and bake for 1 hour or until rice in center is done. Serves 5.
Make dough with first 5 ingredients. Divide in half and roll out the first one to fit a 12 x 18-inch cookie sheet. Cover with corn flakes, then with apples, then with sugar. Dot with butter; sprinkle with cinnamon and then top with rolled out second ball of dough. Brush with egg white. Bake at 375° for 45 to 50 minutes.
Cook onion, pepper and celery in broth reserved from chicken until tender. Mix chicken, noodles, vegetables and cheese. Mix together with enough broth to keep from being dry. Add soup and pimento. Put in large casserole dish or divide in two dishes. Top with parsley flakes and more cheese. Bake 45 minutes.
Cream the cottage cheese. Add jello and beat. Fold in Cool Whip. Add drained fruit.
Saute meat; add chopped ingredients and steam until done. Add the other ingredients, except the olives and pour into a greased casserole dish. Place some olives on top to form a rosette. (Any arrangement that resembles the shape of a rose.) Bake in a 350° oven for 30 minutes. Serve with a salad and dessert.
Mix and cook until thick the last 4 ingredients. Cool until medium warm. Add cut up strawberries. Pour into a baked pie shell that has been sprinkled with powdered sugar. Top with whipped cream.
Mix jello and vinegar together and let jell. Then stir in Miracle Whip, onions, celery and cucumbers.
Cook chicken and debone it (save the broth). Cook noodles in chicken broth. Melt butter in skillet and saute chopped bell peppers and onions. Add tomatoes, soup and spices to taste to mixture and let boil. In a casserole dish, layer noodles, chicken, sauce and grated cheese. Repeat, ending with cheese. Bake at 350° for 20 to 30 minutes or until cheese is melted and bubbling.
Cream butter and sugar. Add eggs. Add remaining ingredients. Form into roll. Bake at 400°.
Place butter in 1-quart casserole dish; microwave at High for 1/2 minute until melted. Blend in flour and seasonings. Gradually stir in milk; microwave at High for 8 to 10 minutes, stirring every 3 minutes. Stir in potatoes and onion. Cover. Microwave at High for 17 to 19 minutes, stirring after 10 minutes. Remove from heat and let stand for 5 minutes before serving.
Mix all together. Top with Mozzarella cheese. Bake at 350° for 20 minutes or until bubbles. Serve with crackers.
In a 9 x 13-inch pan, melt butter while oven is preheating to 350°. Combine sugar, flour, baking powder, cinnamon and milk. Pour over butter in pan. Spoon pie filling over batter staying 1-inch away from sides of pan. Bake at 350° for 1 hour.
Pour water into a large bowl. Add bouillon cubes and crush with fork. Stir in yeast and let stand for 5 minutes. Stir in remaining ingredients until well blended. Sprinkle a little additional flour onto cutting board. Take 1/3 of the dough and work into ball shape. Using rolling pin, flatten ball about 1/4-inch thick. If dough is too sticky, add a little more flour. Cut dough into shapes with cookie cutters or a dull knife. Use spatula to put biscuits onto a cookie sheet.
Soften yeast in warm water; set aside. Combine remaining ingredients, except flour. Mix well. Stir in yeast mixture. Gradually add flour, beating by hand, to form a stiff dough. Place in well-greased 1 1/2-quart casserole. Cover; let rise for 50 to 60 minutes. Punch down; let rise again for 30 to 40 minutes. Bake at 325° for 45 minutes. Yield: 1 loaf.
Place halves in a shallow baking dish. Blend together sour cream, onion flakes, lemon juice, salt and paprika. Spoon over chicken breasts. Cover with finely crumbled stuffing mix (don't overload). Pour melted margarine over all. Bake, uncovered, 1 hour in a 350° oven. Serves 6.
Brown meat in 1/4 cup dressing. Add remaining dressing and 1/2 cup water. Cover and simmer 2 hours and 15 minutes. Add onions, potatoes and olives. Continue simmering 45 minutes until meat and vegetables are tender. Remove meat and vegetables to serving platter. Gradually add the remaining water to flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan. Cook, stirring constantly until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve with meat and vegetables or pour over meat and vegetables. Makes 6 to 8 servings.
Brown meat and onion in melted shortening. Add seasonings and tomatoes. Cover and simmer over low heat for 15 minutes. Add kidney beans. Pour into a greased casserole; Top with corn bread batter and bake at 425° for 20 minutes. Serves 4.
Make pudding with 3 1/2 c. cold milk. Let stand for 5 minutes. Stir in Cool Whip and half of the crushed Oreos. Spoon into 9 x 13 inch pan. Sprinkle the remaining cookie crumbs on top. Refrigerate for 2 to 3 hours.
Broil chicken, cut into bite size pieces. Mix chicken, onions, cheese, garlic salt, chili powder and tomatoes (mashed). Soften tortillas in chicken stock. Line baking dish with tortillas. Add chicken mixture. Pour 2 cans chicken soup over mixture. Bake at 350° for 35 minutes or until hot and bubbly.
In a large soup or stew pot over medium heat, saute the peeled shrimp in vegetable oil (season the shrimp well with salt and pepper before cooking). When cooked, remove from pot. Be sure not to overcook. Saute the already steamed or boiled peeled crabs and claws in the same oil. Remove from pot after about 1 minute of cooking. Next, make a roux. Brown the flour in the vegetable oil. Watch closely not to burn. Keep stirring. Add the chopped onions and bell pepper (keep some of the green onions for garnish when serving). Saute several minutes until the onions and bell peppers are very soft.
Combine eggs, crumbs, tomato juice and seasonings. Stir in beef. Mix well. Pat meat into a 12 x 10-inch rectangle. Arrange ham slices atop of meat. Sprinkle shredded cheese from short end. Roll meat; seal edges. Put seam down in 13 x 9 x 2-inch baking pan. Bake at 350° for 1 hour and 15 minutes, then arrange cheese wedges on top of roll. Cook 5 minutes longer. Serves 8.
Place bread on bottom of 13 x 9 or 11 x 9 dish. Layer sausage and then cheese. Pour eggs on top. Add Pet milk. Refrigerate overnight. Take out and let stand to room temperature. Cook at 350° until done.
Cream together butter and sugar; add egg yolk, beat well. Sift together flour and cinnamon. Gradually add to cream mixture, stirring well. Spread dough evenly in a jelly roll pan (15 x 10-inch). Beat egg white slightly. Brush over top surface with finger tips. Sprinkle nuts over dough and press in. Bake in very slow oven (275°) for 1 hour. While cookies are warm, cut into 4 lengthwise and then cut 6 crosswise. Cut each piece in half diagonally, makes 48 triangles.
Put peel of 3 oranges in cold water to cover. Boil 1/2 hour. Drain. Repeat twice. Cool enough to handle. Scoop while out with spoon. Cut peel fine. Make syrup of 3/4 cup sugar and 3/8 cup water. When dissolved, drop in peel and cook until peel is transparent and syrup is almost absorbed (3/4 of a hour, more or less). Mix in order given. Add orange peel dredged with flour. Bake in greased and floured pan, about 45 minutes at 325°.
Cream butter and gradually add sugar, beating well. Add eggs, peanut butter, vanilla and corn syrup. Beat well. Stir in oats, soda and salt; blend well. Stir in the remaining ingredients. Dough will be stiff.
Cream Crisco and sugar. Add eggs, one at a time. Measure flour, baking powder and salt together. Add to mixture alternately with milk. Add lemon juice and vanilla. Pour into large tube pan. Bake 1 1/2 hours at 325°.
Flake salmon in a mixing bowl. Put in eggs after beating well with rotary eggbeater. Add flour to mixture and stir until well mixed. Dissolve baking soda in buttermilk and add to salmon mixture. Drop from a spoon into hot fat. Cook until brown on each side.
Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead.) Cover and chill.
Mix cornmeal, eggs, milk, soda, salt, creamed corn and bacon drippings. Set aside. Saute meat and onion. Place on paper towel to absorb any excess grease. Grease large black iron skillet. Heat. Sprinkle a very thin layer of meal in skillet and let it brown slightly.
Spread evenly in a 9 x 12-inch pan crushed pineapple. Put cherry pie filling over pineapple. Put nuts over pie filling. Mix cake mix as box directs and pour over all. Slice butter thin and arrange over top. Bake at 350° for 45 to 50 minutes.
Combine cooled tortellini with broccoli flowerets, cheese (cut in bite size pieces), red Spanish onion (cut in rings) and drained olives. Pour Ranch dressing on top and toss lightly. Line a salad bowl with lettuce leaves and place salad mixture on lettuce. Garnish with Bac*Os and tomato wedges. Chill 1 hour before serving.
Steam ground beef with 1 cup water. Cook 3 to 4 cups macaroni, Ro-Tel tomatoes, tomato juice and mushroom soup. Cube 3/4 log of Velveeta cheese. Add to mixture. Mix all together. Top with remaining Velveeta cheese. Bake at 350° until cheese melts and bubbly.
Cream shortening; add sugar, eggs and cold coffee. Mix well. Add dry ingredients. Add raisins and mix well. Add nuts last, if desired. Bake in preheated oven at 250° after dropping by teaspoonful onto cookie sheet, greased.
Bring to boil in stainless steel saucepan. Reduce heat and simmer 20 minutes. Can or eat fresh.
In a Dutch oven, brown beef. Add all ingredients and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Yields 3 quarts.
Melt chocolate chips; let cool. In a bowl add 1/2 cup butter, sifted powdered sugar (maybe a little more so will stand up good), 2 eggs, vanilla and peppermint extract. Beat real good by hand until thick enough to drop by spoon on waxed paper. May put through cake decorator tube.
Mix 1 can of soup and 1 can of water in a casserole dish. Make layers of sliced potatoes, peppers, onions and ground meat until all ingredients are used. Top with the other can of soup and bake at 350° for 2 hours.
Cook macaroni according to package directions; drain. Combine cottage cheese, sour cream, Velveeta, Cheddar cheese and eggs in buttered 2 1/2-quart casserole. Add cooked macaroni; fold in thoroughly. Bake at 350° for 45 minutes. Yield: 6 to 8 servings.
Brush each thigh with small amount of hot pepper sauce. Sprinkle with garlic powder and Mrs. Dash salt substitute. Best if grilled.
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and sweetener. Add milk and water slowly. Add gelatin; stir until dissolved. Remove from fire. Add vanilla; cool. When mixture begins to thicken, add nuts; turn into cold pan. When firm, cut into pieces.
Combine cake mix, vegetable oil and eggs in large bowl. Stir in butterscotch chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 350° oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen cookies.
Cut the potatoes in halves; remove pulp. Place pulp in bowl and mash. Combine peanut butter, mashed bananas, milk and spices. Mix with electric mixer until very smooth. Spoon mixture into the potato shells. Sprinkle on nutmeg or cinnamon before serving.