HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, pudding, eggs, oil and sour cream. Fold in grated chocolate, chips and nuts. Bake in tube pan 50 minutes at 325°.
Peel a strip of skin 1/2 inch wide around the center of potatoes. Peel and trim onions and carrots. (Vegetables can be prepared a day in advance and stored in separate containers covered with water and placed in refrigerator.) When ready to cook, line bottom of a heavy skillet with 3 or 4 lettuce leaves, making sure bottom is covered. Add potatoes, onions, carrots and parsley. Pour on boiling water and sprinkle with sugar, salt and pepper. Dot with 1/4 cup margarine and top with remaining leaves. Cook over medium heat, tightly covered, for 15 minutes. Heat a serving dish in a warm oven. Separate peas so they are not in a frozen block. Uncover skillet and sprinkle peas on top. Cover and cook 10 to 15 minutes longer or until all vegetables are tender. Remove from heat. Carefully remove parsley and lettuce leaves and discard. Spoon vegetables into the warm serving dish. Garnish with fresh lettuce leaves (recommend Boston or red leaf for color). Pour 3 or 4 tablespoons of melted margarine over the vegetables. Makes 6 servings.
Mix cottage cheese and cream cheese. Add sugar and whipped cream. Mix well with mixer. Place graham cracker crumbs in 8 x 8-inch pan. Pour mixture over crumbs. Sprinkle crumbs on top. Freeze for several hours. Let sit in refrigerator for 1 to 2 hours until softened before serving. (Also good frozen.)
Sift together sugar and cocoa. Combine butter and milk in saucepan. Heat until butter is melted. Add cocoa mixture; stir until smooth. Add vanilla, cherries and pecans. Spread into buttered pan. Cool. Garnish with pecans and cherries.
Mix all ingredients thoroughly. Mix may be stored in dry place indefinitely. Yields 60 servings.
Chop and cook onion and celery in butter; saute. Cook broccoli, cook rice. Combine onions, celery, rice and broccoli. Add both cans of soup and jar of Cheez Whiz. Top with crushed Ritz crackers. Bake 30 minutes at 350°.
Scald milk; add sugar, salt and shortening. Cool to lukewarm. Measure warm water into large, warm bowl. Sprinkle or crumble yeast in water; stir until dissolved. Add lukewarm milk mixture, eggs, nutmeg and half of flour. Beat until smooth. Add raisins and enough additional flour to make a soft dough.
Combine all ingredients and mix thoroughly, but gently. Divide into 2 oval loaves. Place on microwave rack (bacon rack), 1 inch apart. Top with more ketchup and cover with wax paper. Microwave 9 minutes on High, rearranging halfway through. Let stand 3 minutes to finish cooking.
Combine first 8 ingredients in medium bowl; beat well. Pour mixture into pie shell. Bake at 375° for 45 minutes or until knife inserted in middle comes out clean.
Crisp the shredded cabbage in ice water, if necessary. Combine mayonnaise, lemon juice, onion, celery seed, sugar, salt and pepper. Drain the cabbage thoroughly and mix with the dressing. Serve in lettuce cups. Garnish with a dash of paprika and a green pepper ring.
Let the boiled water and tea bags steep for 20 minutes. Mix together the sugar, lemonade and limeade. Add enough water to make one gallon of tea. Serve over ice.
In a small bowl, combine 1 cup boiling water and cornmeal. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, cereal, sesame seed, salt and yeast; blend well. In small saucepan, heat milk, oil, molasses and honey until very warm (120° to 130°); mixture will curdle slightly. Add warm liquid, cornmeal mixture and yogurt to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in 2 cups whole wheat flour and about 1/2 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
Place butter in shallow pan and melt in oven. Combine cracker crumbs, cheese, salt and pepper. Set aside. Blend egg and milk in shallow bowl. Coat pork chops in crumb mixture and then in egg mixture and again in crumbs. Place in pan with melted butter and bake at 350° for 30 minutes. Turn carefully and bake another 20 minutes.
Mix all ingredients together until smooth and creamy. Dip fruit in mixture like fondue. This can be used as topping on fresh fruit or strawberry shortcake. Suggested fruits: whole strawberries, bananas, pineapple chunks, seedless grapes, mandarin oranges, sliced apples.
Heat oven to 350°. Grease and flour 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Mix all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.
In Dutch oven over medium heat, cook bacon until browned. Remove and crumble. Set aside. In drippings, over medium heat, cook potatoes and onion until onion is tender, stirring often. Add remaining ingredients and heat to boiling. Reduce heat, cover and simmer 20 minutes. Stir occasionally until potatoes are tender and mixture thickens. Serve, sprinkled with bacon.
Cream butter and sugar. Add remaining ingredients. Mix well. Put into greased, floured tube pan.	Put in COLD oven at 325 degrees for 1 hr. and 15 mins. or until tester comes out clean. Let cool for 5 minutes and turn upside down on cake plate and remove pan. Cool completely before slicing.
Make tea, add sugar, juices and lemonade. Melt red hots in 2 cups hot water; add to tea mixture. Add enough water to make one gallon. Add cloves and heat to boiling point. Cool and refrigerate. Heat to serve. Great for holidays.
Grease large loaf pans. Line with foil and grease again. Sift flour, sugar, baking powder and salt in large mixing bowl, adding fruit and pecans. Mix well. Beat eggs and rum. Pour over mixture. Pour into loaf pans. Bake in 300° oven for 1 3/4 hours. Cool in loaf pan 15 minutes. Brush top with corn syrup while warm.
Brown meat and drain. Heat beans and spaghetti together. Add meat and season to taste.
Add cheese, milk, margarine and seasoning to hot potatoes. Then add the well beaten egg yolks and mix well. Fold in stiffly beaten egg whites. Drop mixture by spoonfuls on a greased baking sheet. Bake at 375° for about 20 minutes.
Cream softened butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk. Stir in nuts. Pour into a 9 x 13-inch baking pan. Bake at 350° for 40 to 45 minutes or until it tests done. Cool on wire rack and frost as desired.
Mix first four ingredients together, then pour into a greased 9-inch pie dish. Bake at 325° for 40 to 50 minutes. Then mix the next three ingredients and spread on top of pie. Bake for 15 minutes more. Let cool in oven with door open. Top cooled pie with a can of cherry pie filling and refrigerate.
Preheat oven to 350°. Mix all ingredients thoroughly. Pour mixture into a greased and floured Bundt pan. Bake at 350° for 1 hour.
Beat egg slightly; blend in flour, sugar, salt and minced onion. Stir in vinegar, water and oil. Cook over hot water, stirring constantly until thickened. Stir in mustard and horseradish.
Combine caramels and cream in top of double boiler. Melt, stirring occasionally until smooth and set aside.	Heat oven to 350°. Lightly butter 11 x 7 x 1 1/2-inch pan. Sift flour, baking soda and salt together into large mixing bowl. Stir in brown sugar and oats. Using pastry blender or two knives, cut in	margarine until mixture looks like	coarse crumbs.	Turn half of oat mixture into prepared pan and press. Bake 10 to 15 minutes or until lightly browned.	Remove from oven and sprinkle evenly with chocolate chips and pecans. Spread with caramel mixture. Pat remaining oat mixture over top. Return to oven and bake 20 minutes or until lightly browned. Cool and cut into bars.
In saucepan, stir together all the ingredients. Stir frequently, bring to a boil. Reduce heat and boil gently 15 minutes to thicken. Brush on meats, turning often, during the last 20 minutes of cooking. Makes 2 cups sauce.
Mix together sugar, salt, pepper and garlic salt. Set aside. Place a layer of eggplant in a greased casserole. Add a layer of tomatoes and some chopped green pepper and onion. Sprinkle lightly with the mixed seasonings. Add a layer of cheese. Repeat layers until casserole is filled, ending with cheese. There is great shrinkage, so force the cover down over the mixture. Cover and bake in a preheated 400° oven for 20 minutes. Remove cover. Reduce heat to 350° and continue baking for another 30 minutes. Serves 6.
Layer 1/3 of potatoes in lightly greased 13 x 9-inch baking dish. Sprinkle with 1/3 rosemary, garlic and pepper. Drizzle with 1 tablespoon oil. Repeat layer twice more. Gently pour chicken broth over all, taking care not to wash top layer of spices away.
Heat margarine, cocoa and coke over medium heat until it begins to boil (watch it - will boil over very fast). Stir this mixture as margarine is beginning to melt to make sure cocoa is wet) Mix together flour, sugar and baking soda. Add eggs and buttermilk and vanilla. Beat well. Add hot cocoa mixture to flour mixture and beat well. Pour into greased and floured 9x13 pan. Sprinkle marshmallows on top and bake at 350 degrees for 45 to 55 minutes or until cake puffs up all the way to center.
In large bowl, cut Crisco into flour with a pastry blender until pea sized particles appear. Add 7-Up and blend with a fork just until moist. Divide into 6 equal parts and roll out onto floured surface. This makes a very light, flakey crust.
Pour melted oleo over pecans. Sift sugar and add gradually to milk, coconut and vanilla. Mix with buttered pecans. Form into balls; refrigerate 2 hours. Melt chocolate chips and paraffin in top of double boiler over boiling water. Keep hot while dipping candies. Dip refrigerated balls into hot chocolate mixture. Place on waxed paper to cool.
In 2-cup glass measure with handle, combine peanut butter chips and 2/3 cup sweetened milk; cook on 100% power (High) 1 to 1 1/2 minutes, stirring after 1 minute until chips are melted and mixture is smooth. Stir in 1/2 teaspoon vanilla. Spread evenly into foil-lined 8-inch square pan. In 2-cup glass measure, combine remaining condensed milk and chocolate chips. Repeat microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly on peanut butter layer. Chill 2 hours or until firm. Turn onto cutting board; peel off foil and cut into squares. Store in refrigerator.
Wash mushrooms and set aside on paper towel to dry. Remove stems from mushrooms and then chop stems into small pieces. Saute onions, chopped mushroom stems and garlic in olive oil until onions are tender (glassy looking). Pour cooked mixture into large bowl. Add Ritz crackers, crabmeat, water, lemon juice, sherry if desired, salt and pepper. Mix all together. Stuffing should be consistency that will stay together when stuffed into mushrooms. If not, add water and oil in equal amounts to get desired consistency. Stuff mushrooms. Place in baking dish. Cook in 350° oven for 20 to 30 minutes until browned on top. Serve with lemon.
Mix cheeses, onions and mayonnaise. Slice French bread in half. Spread mixture on bread. Bake in oven at 350° until melted.
Brown meat and garlic. Add water, sauces and onion soup mix. Add spices. Simmer 30 minutes. Add cottage cheese. Simmer until cheese is almost melted. Add to cooked and drained lasagne noodles. Mix all together. Put in a 9 x 13-inch pan. Top with grated Mozzarella cheese. Bake at 350° for 25 minutes.
Mix cottage cheese and dry Jell-O; add drained oranges and pineapple. Fold in Cool Whip.
Bake devil's food cake and let cool. Make the pudding. Cut cake into small pieces and break up the Skor bars into small pieces.
Pour grits slowly into boiling water and cook according to package directions. To hot grits, add butter and sliced cheese roll and stir until melted. Beat the eggs with the milk and slowly stir into the grits. Pour into greased baking pan or dish and top with corn flakes. Bake 45 minutes at 350°. Serve warm. Good warmed over.
Separate egg. To the yolk, add melted butter and milk, then beat slightly. Sift dry ingredients. Add to egg mixture. Beat egg whites, adding some of the sugar when whites have been beaten. Continue to beat until stiff. Fold into first mixture. Pour into deep pie pan and cover with peaches. Sprinkle with sugar, 1/4 cup (more or less), as needed. Bake for 20 minutes at 350°. Serve warm with cream.
Cut pork chops into small pieces (bone in). Cover with water. Simmer until meat falls off bone. Add remaining ingredients. Cook on low heat approximately 1 to 1 1/2 hours. Serve over rice. Enjoy.
Blend together shortening and sugar. Add eggs, one at a time, beating will blend in molasses. Then add dry ingredients and mix well. Fold in apples, raisins, dates and nuts. Drop by tablespoon on ungreased sheet. Bake at 350° for 12 to 15 minutes.
Preheat Dutch oven over low heat for 2 to 3 minutes. Add butter and melt. Saute onions until brown, about 5 minutes. Sprinkle flour over onions and stir until well blended. Add beef stock, salt, pepper, sauce and garlic powder. Simmer over low heat, covered, for 45 minutes. Sprinkle with cheese. Makes 4 to 6 servings.
Wash cucumbers. Slice onions and cucumbers thinly. Arrange in layers in earthenware crock or bowl. Sprinkle each layer with salt. Cover; let stand 3 hours. Drain off accumulated juice. Combine water, vinegar, sugar, celery and mustard seed. Bring to boil, stirring until sugar is dissolved, 3 minutes. Add cucumber mixture and bring to boiling point once more but do not boil. Pack in hot sterile jars, seal. Makes about 8 pints.
Arrange fruit on crisp salad greens. Top with 1/4 cup cottage cheese. Yield: 1 serving. Carbohydrate 10 g, protein 8 g, fat 2 g, calories 90. One serving = 1 meat low-fat exchange, 1 fruit exchange.
Melt butter; mix crackers, 3/4 cup sugar and cinnamon. Pat 3/4 cup in bottom and sides of large buttered pan. Mix cornstarch and 1 1/4 cups sugar. Add to cherries. Cook until thick and clear. Pour over crumb mixture in pan. Beat egg whites until stiff; add 3/4 cup sugar. Spread over cherries. Cover with remaining crumb mixture and bake 35 minutes at 375°.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add crushed wafers, alternating with milk. Add coconut and pecans and mix well. Pour into a 12 cup greased tube pan or a Bundt pan sprayed with plenty of nonstick spray. Bake in a preheated 300° oven for 1 hour and 45 minutes. Cool completely before removing from pan. This cake freezes well. It may be embellished with a glaze made from powdered sugar and milk and topped off with whole maraschino cherries and pecan halves.
In top of double boiler, melt the butter and marshmallows. Put remaining ingredients in a large bowl and mix well with butter mixture. Mold into loaves and wrap in wax paper. Store in refrigerator.
Mix together the first six ingredients. Spread on English muffin halves. Freeze 20 minutes. Cut muffin halves in quarters. Refreeze if desired. Bake at 350° until bubbly. Serve immediately.
Boil carrot chunks for 5 minutes only, they need to be crisp. Cut up onion and green pepper into very small pieces. Combine all ingredients in a large bowl and marinate in refrigerator overnight.
Mix Dream Whip as directed on the box, then add the cream cheese and sugar and beat with mixer until thoroughly blended. Pour layer in bottom of crust. Slice bananas and spread evenly over the mixture. Top with another layer of Dream Whip mixture, then spoon cherry pie filling over the top and cover with lid. Refrigerate until firm.
Mix all together in a jar. Keep on shelf until ready for use. Use 2 teaspoons to a cup of boiling water.
Preheat oven to 400° and marinate chicken for 1 hour to all day. Mix bread crumbs and sesame seed. Remove chicken from marinade and let excess drip off. Roll chicken in bread crumb mixture and place nuggets on baking sheet sprayed with Pam. Bake for 20 minutes or until nuggets are well-browned.
Mix cocoa, sugar, eggs, margarine, vanilla and milk together. Blend well; pour into 2 uncooked pie shells and bake at 350° for 45 minutes. Do not overcook. Pies will be soft when taken out of oven. They will firm up as they cool. Pies freeze well.
Cook and cool spinach. Squeeze out all liquid from spinach. Add remaining ingredients. Shape into balls, then flatten and fry until deep brown. Turn over and brown on other side. Drain on paper towel. Serve hot or cold.
Place beef patty in foil. Layer onion, potato and carrot on top. Add salt and pepper to taste. Fold foil over and bake at 350° for 25 to 30 minutes.
Cut peppers in half; clean and boil until the color changes. Combine all other ingredients, except cheese. Simmer for 15 minutes. Place pepper halves in a casserole dish. Place 1/2 slice of cheese in each pepper and fill with meat mixture. Bake at 350° for 20 minutes. Put 1/2 slice of cheese on each pepper and allow it to melt. To reheat, add another 1/2 slice of cheese.
Chop potatoes, onions, eggs, flour and baking powder in a food processor and chop. Put a generous amount of olive oil in a pan and heat. When the oil is hot drop a ladle of the potato mix into it and press flat. Turn when the edges turn brown. Serve hot together with applesauce. Not to be made ahead or frozen. Serves 4.
Mix the vegetables with the salad dressing. Refrigerate 2 hours to marinate.
Mix first six ingredients together until well mixed. Pour into greased and floured 9 x 13-inch pan. Mix together brown sugar and 1/2 cup chopped walnuts. Sprinkle over cake batter and bake at 350° for 45 minutes. Just before cake is ready to come out of the oven, in a small pan mix the margarine, white sugar and canned milk. Boil for 2 minutes, remove from heat and add 1/2 cup chopped walnuts, coconut and vanilla. Spread this mixture over cake as soon as cake comes out of the oven.
Combine all ingredients except mushrooms. Mound in mushroom caps and chill until ready to serve. (Can be prepared several hours ahead.) Makes 6 servings.
Prepare and bake brownie mix as directed on package. Cool, break into bite size pieces. Prepare pudding as directed on package. Layer starting with brownies, chocolate pudding, Cool Whip. Keep layering until your container is full ending with Cool Whip on top. Let stand in refrigerator 3 hours or more.
Boil the first 4 items for 6 minutes. Put chocolate bits, German sweet chocolate, Marshmallow Creme and vanilla in a large bowl. Pour boiling syrup over and beat until chocolate is melted and mixture is creamy. Add 2 cups of nuts, if desired. Pour in a shallow pan and cut into squares after set. Makes 5 pounds. Do not refrigerate.
Preheat oven to 350°. Cream butter in large bowl. Gradually beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each. Mix in jam and vanilla. Combine flour, cocoa, spice, baking soda and salt. Add dry ingredients alternately with yogurt, beginning and ending with dry ingredients. Mix well after each addition. Stir in nuts. Spread batter evenly into well-buttered 13 x 9-inch pan. Bake 45 to 50 minutes or until wooden pick inserted into center comes out clean. Cool completely in pan on wire rack. Frost with Tangy Caramel Ice Spice Frosting.
Combine flour, baking powder and salt; set aside in large bowl. Mix sugar, oil and vanilla; add eggs and mix well until well blended. Add 1/2 flour mixture to sugar mixture and mix well. Stir in apples, nuts and milk. Add remaining flour mixture and mix just until blended. Grease or line tins. Bake at 350° about 25 minutes.
Cook zucchini in a little boiling, salted water until tender; drain. In saucepan, cook carrot and onion in 4 tablespoons of the butter until tender. Remove from heat. Stir in 1 1/2 cups of herbed stuffing cubes, soup and sour cream. Gently stir in zucchini. Place in a 1 1/2-quart casserole. Melt remaining butter; add remaining stuffing cubes. Place on top of casserole. Bake in a 350° oven for 30 to 40 minutes. Makes 6 to 8 servings.
Mix all together and toss with vegetables. Dressing can be made ahead of time, but mix with vegetables right before serving.
Spread potatoes in 9 x 13-inch baking dish. Melt 1 stick oleo and pour over potatoes. Mix soup, cheese and dip. Spread over potatoes. Melt second stick of oleo and mix with cornflakes. Bake 1 hour at 350°.
Brown short ribs in fat with onion. Blend remaining ingredients in mixing bowl. Pour over browned short ribs. Cover. Bake at 350° about 1 1/2 hours or until tender.
Simmer until clear the onions, brown sugar, dry mustard, garlic powder, salt and vinegar. Pour over beans, bacon and bacon fat. Mix well together. Bake 1 hour at 350° or until liquid is reduced.
Dissolve gelatin in boiling water; add cold water. Refrigerate until syrupy.
Thaw hash brown potatoes just enough to separate. Mix all ingredients together and put into a buttered casserole. Dot with butter. Bake 1 1/2 to	2 hours at 350°. Time of preparation: 15 minutes. Serves 10 to 12.
Preheat oven to 300°. Combine crumbs and margarine. Press firmly on bottom of 9-inch spring-form pan or 9 x 13-inch dish.
Mix all ingredients together except crackers. Pour over crackers in large container. Turn; stir occasionally to coat all crackers evenly.
Combine first 2 ingredients with electric blender until smooth. Add peanut butter; mix thoroughly. Add powdered pudding mix. Blend completely. Pour into glass pie dish and freeze. Serve frozen.
Mix all ingredients well and spoon into a baking dish. Cover dish and put into preheated 350° oven for 1 hour.
In medium bowl pour boiling water over bulgur wheat. Let sit for 30 minutes. Mix in a shaker oil, lemon juice, salt, garlic powder, oregano and cayenne pepper; shake well. Mix bulgur wheat and vegetables and pour in oil mixture. Mix well and chill several hours before serving. Serve on a bed of lettuce. Serves about 6 a generous portion.
Mix together with hand mixer. Bake in 3 round layers at 350° about 30 minutes. Cool.
Melt oleo in 9 x 13-inch baking dish. Add whole corn, creamed corn and corn bread mix. Gently mix with fork. Fold in eggs. Mix with fork. Drop sour cream by tablespoons in different areas on top of corn mixture. Fold in with fork. Sprinkle cheese on top. Bake at 350° for 34 or 45 minutes. Let cool at least 10 minutes before serving.
Grind peppers in food chopper or blender and drain off juice. Grind pears with the onions. Allow juice to remain in the mixture. Combine all ingredients and cook in a pot for 30 minutes. Seal while hot in sterilized jars.
In a medium saucepan, blend the sugar, cocoa, flour and salt. Gradually stir in hot water. Cook over medium heat, stirring constantly until sauce thickens. Cool slightly and add vanilla. Serve warm or cold over ice cream or cake. Store in refrigerator. Yield: 2 cups.
Cream together and spread in bottom of 9 x 12-inch pan. Bake 20 minutes at 350°. Cool completely.
Mix and beat approximately 2 minutes. Pour in angel food cake pan (greased and floured). Bake 40 minutes at 350° or until done. Let cool 15 minutes and put on plate. Poke holes with fork all over top.
Brown ground beef and drain well. Drain corn and beans. Mix all ingredients and bring to boil and simmer 1 hour. Serve topped with cheese or sour cream.
Dissolve unflavored gelatin in 1 cup of cold water. Set aside. In a saucepan, bring 1 cup of water to a boil and add Jell-O. Bring to a boil and remove from heat. Add gelatin mixture. Stir and add 1/2 cup cold water. Pour into a pan and set in refrigerator until solid (about 2 hours). Cut into squares. Store in an airtight container in refrigerator.
Soften cream cheese and mix with Good Seasons. Spread on rye bread; add slice of cucumber and sprinkle with dill weed. Use milk if cheese mixture is too thick.
Cut tops off peppers; remove seeds and wash. Cook beef and sausage and drain. Combine rice, meats, onions, salt, pepper to taste and Prego sauce. Fill peppers. Replace tops and cook in a 13 x 9 x 2-inch baking dish in a 350° oven for 1 hour. Any remaining ingredients may be placed around peppers while they cook.
Grease a 9 x 13-inch pan with corn oil. Peel, core and slice apples and place in the pan. Combine oats, sugar, margarine, salt and cinnamon; sprinkle over apples. Bake at 350° for 30 to 40 minutes. Makes 10 servings. One serving equals 0 mg cholesterol.