HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine melted margarine and graham cracker crumbs. Pat in bottom of a 13 x 9-inch baking dish. Combine sugar and flour with pineapple. Cook over medium heat until thickened; remove from heat and cool completely. Prepare pudding as directed on box. Layer bananas on graham cracker crust, then pudding, followed by pineapple mixture, coconut and pecans. Cover top with softened Cool Whip. Sprinkle more coconut and pecans on top. Chill to serve.
Melt butter, stir in Worcestershire sauce and salt. Pour over cereal and mixture. Bake 1 hour, stirring every 15 minutes. Spread out to cool.
Combine flour, cocoa and salt. Set aside. Cream sugar and shortening, then blend in eggs and vanilla. Mix together cold water and baking soda. To creamed mixture, alternately add flour mixture and water mixture, beginning and ending with dry ingredients. Sprinkle chocolate chips and chopped nuts over top and bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
Fix noodles according to package, let cool. Mix together onion, cucumbers and green pepper. Add mayonnaise. Enjoy!
Place sliced potatoes and onions in layers. Sprinkle salt, pepper, parsley and oregano on each layer. Dot with butter. Pour soup and milk over potatoes. Bake in covered casserole dish for 1 hour at 350°.
In large mixer bowl, cream butter or margarine and 1 cup powdered sugar until fluffy. Add coconut and extract. Gradually mix in flour; stir in nuts. Shape dough into 1-inch balls. Bake on ungreased cookie sheet in 325° oven for 15 to 17 minutes. Place on rack. Combine remaining sugar and cinnamon. Sprinkle over warm cookies. Makes 5 1/2 dozen.
In mixing bowl, mix together the ground beef, egg, water, bread crumbs and onion. Roll into small meatballs. Bake in 350° oven for 20-25 minutes, turning once.
Beat egg whites and cream of tartar in large mixing bowl until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until completely combined. Fold in chocolate chips (or chunks). Drop by heaping tablespoons onto foil covered insulated baking sheet. Bake at 300° for 35 to 45 minutes or just until dry. Carefully peel cookies off foil. Cool completely. Store covered at room temperature.
Sift flour with 3/4 cup sugar and salt 4 times. Beat egg whites with cream of tartar until soft peaks form. Add remaining sugar, 2 tablespoons at a time. Beat well after each addition. Sift 1/4 cup flour mixture by fourths. Turn into 10-inch tube pan. Bake in preheated 375° oven for 35 to 40 minutes or until cake tests done. Invert pan on funnel. Cool completely. Remove from pan. Yields 10 to 12 servings.
Mash potatoes. Mix in sugar, margarine, eggs, vanilla and milk. Put in a 9 x 13-inch baking dish. Melt margarine and mix in brown sugar, flour and pecans. Sprinkle on top of potato mixture. Bake at 350° for 25 minutes. Serves 10 to 12.
Cream the butter and sugar. Add eggs. Sift all dry ingredients and add to egg mixture. Stir in oats, nuts and raisins. Drop 1 heaping teaspoonful at a time on ungreased pan and bake at 350° for 8 to 10 minutes.
Defrost spinach and squeeze dry. Spread it in a 9 x 12 oiled pan. Add chicken. Pour soup and mayonnaise over dish. Add seasoned crumbs, then sprinkle with Parmesan cheese. Bake at 400° for 3/4 hour.
Mix salad oil and sugar. Add eggs, one at a time, beating well. Add to mixture the flour, baking powder, salt, baking soda and cinnamon. Add carrots, pineapple and pecans. Blend well. Pour into waxed paper lined pans. Bake at 350° for 35 minutes for layers or 45 to 50 minutes for loaf. Makes 3 layers or 10 x 13-inch loaf pan cake.
Drain green beans; mix with soup. Spread in casserole dish and sprinkle with salt and pepper. Top with onion rings. Bake uncovered at 350° for 20 to 40 minutes.
Beat the cream cheese until creamy. Beat in sour cream. Add chilies, onion and cheese. Mix. Heat the flour tortillas. Spread mixture on the tortillas. Roll up and refrigerate. Slice when chilled and serve with salsa.
Bake potatoes until done. Slice top quarter off. Scoop the insides out. Leave 1/4-inch all the way around. Mash the scooped out potato and the insides of the cap together with butter, Velveeta cheese and enough milk to make it creamy. Salt and pepper to taste. Put back in potato peels. Bake to heat through.
Mix and pour in greased 9 x 13-inch pan. Sprinkle box of yellow cake mix over this mixture. Top cake with 1 cup of chopped nuts. Bake at 325° for 1 1/2 hours.
Combine potatoes with onion, salt and milk in electric skillet. Cook, covered, with vent closed, at simmer for 30 to 40 minutes or until tender. Sprinkle cheese, pepper and bread crumbs over top. Continue cooking, uncovered, for 15 to 20 minutes. Reduce to warm for serving. Makes 6 to 8 servings.
Make Jell-O according to package, but use 1/2 cup less water. When Jell-O starts to jell, add mandarin oranges and whipping cream. Stir until smooth. Add cottage cheese and nuts. Stir and put back into refrigerator until jelled.
Mix Jell-O with cream cheese. Boil 7-Up; add coconut, nuts, pineapple and marshmallows.
Mix cake mix, butter and 1 egg. Spread in pan. Mix cream, 2 eggs and powdered sugar. Pour on top of cake mixture. Bake at 350° for 30 to 40 minutes. Do not overcook; let top get lightly brown.
Bring pineapple juice and jello to a boil. Take off and let cool. Stir in Cool Whip and four cups buttermilk. Add pineapple and nuts and stir. Let congeal.
Mix ingredients. Just drop from teaspoon. Bake at 350° for 9 to 12 minutes. Cool 1 minute and eat.
Cook apples whole in about 2 cups of water until soft. Press through a sieve or food mill. Measure pulp. Add sugar and spices. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water.) Pour into hot sterilized jars leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield about 5 pints. Very good.
Combine milk, 2 teaspoons Worcestershire sauce and soup mix and blend well. Let stand 5 minutes and add beef. Mix well. Shape into balls, using 1 teaspoon for each. Broil 5 to 6-inches from heat for 10 to 12 minutes. Do not turn. Combine remaining ingredients in saucepan. Cook until heated through. Add meatballs and serve.
Cook squash and onion until tender. Drain and season with salt, pepper and 1 tablespoon of margarine. Stir in chicken soup and sour cream. In a bowl, combine 1/2 cup margarine and dressing mix, stirring until well blended. Combine one half of dressing mix with squash mixture. Spoon into casserole dish and top with remaining dressing mix. Bake at 375° for 30 minutes.
Combine pineapple, cornstarch, sugar and salt. Cook until thick and clear, stirring constantly. Add butter and lemon juice; pour into pie crust. Bake at 425° for 25 to 30 minutes.
Mix deer and pork meats together. Mix all dry ingredients together, then add to meat mixture. Add liquid smoke. Mix well. Roll into loaves and cover. Refrigerate for 24 hours. Bake at 250° for 2 hours. Freeze loaves if not used right away. Unthaw and slice.
Divide cake into 3 parts. Break into small pieces and line bottom of pan with 1/3 of cake. Combine sugar, egg yolks, lemon juice and grated peel. Cook over hot water (not boiling) until mixture coats spoon. Remove from fire and add gelatin which has been soaked in cold water. Cool until almost set. Beat egg whites; fold in 1 cup sugar and add food color. Arrange 1/3 cake in pan and alternately cake with custard. Chill overnight. Remove from pan and cover with whipped cream.
Roll out dough. Sprinkle with fruits and nuts. Then shape into a roll. Refrigerate before baking. (Makes it easy to slice.) Will keep for 2 months. Bake in 350° oven as needed, 10 to 15 minutes.
Place berries or peaches in long baking dish. Sprinkle with brown sugar and dot liberally with oleo. Mix flour, sugar, baking powder and egg until crumbly. Sprinkle evenly over fruit. Bake 45 minutes	or until brown on top in 350° oven.
Sift dry ingredients together. Cut in butter or margarine. Add milk and stir. Drop onto a greased baking sheet. Bake at 450° for 12 minutes. Makes 12.
Dissolve jello in water. Add strawberries, pineapple and bananas to jello. Congeal 1/2 ingredients in dish, then spread sour cream, add rest of ingredients and congeal.
In a large bowl, mix zucchini, sugar, oil, eggs and vanilla with a big spoon. Add flour, baking soda, salt and cinnamon. Mix well. Fold in nuts and raisins. Grease and flour two 9 x 5-inch loaf pans. Divide batter into 2 pans. Bake 70 minutes at 350°. Cool 10 minutes in pan, then cool on rack. Freezes well.
Sprinkle chicken pieces with salt and pepper. Melt 4 tablespoons of butter in skillet. Add chicken pieces and cook 5 minutes on one side until golden. Add onion, celery, garlic and curry powder. Stir well and cook 5 more minutes. Add bay leaf, apples and banana and cook 5 more minutes, stirring gently. Add chicken broth and simmer 15 minutes or until chicken is tender. Remove chicken pieces and stir cream or yogurt into sauce. Return chicken to sauce. Serve with rice.
In casserole dish, put a layer of potatoes, a layer of ground meat and a sprinkling of onions. Repeat 4 or 5 times. Salt and pepper to taste as you layer. Pour gravy over, adding 1/2 can of water. Place in oven at 375° for 1 hour. Yields 6 to 8 servings.
Bake cake and cut into cubes. Make pudding. In glass bowl, layer cake, pudding, Cool Whip and Skor bars twice. Chill 12 to 24 hours and serve.
Layer all ingredients in pan as such: pineapple, pie filling, dry cake mix and nuts. Drizzle butter all over top. Bake at 350° for 48 to 53 minutes.
Make a well with flour. Add beaten eggs. Add butter gradually. Add enough water to firm dough. Knead until smooth. Pinch off dough with thumb. Boil in salted water until done.
Boil broken cobs in water for 30 minutes. Remove from heat. Strain liquid. Add enough water to make 3 cups.	Add pectin. Bring to a rolling boil. Add sugar and boil for 2 or 3 minutes. Remove from heat.	Pour into sterilized jars and seal.
Mix first 4 ingredients in a casserole and bake for 15 minutes at 325°. Brown cubed bread in butter. Mix some of the bread with the pineapple, then cover top of pineapple with remainder of bread cubes. Bake at 325° for 1/2 to 3/4 hour.
In a large oblong pan, put chicken broth, cream of chicken soup, cream of mushroom soup, salt and pepper. Stir all ingredients well. Add cubed potatoes, onion, English peas and corn. Add cubed chicken and mix thoroughly. Cook in oven at 375° for 40 minutes. Remove from oven and cover top of mixture with 20 halves of flaky biscuits. Return to oven and cook until biscuits are done and a golden brown. This will brown in a few minutes as mixture is already hot. Biscuits are broken in halves to cover the top of mixture in pan.
Mix sugar, salt and cocoa dry. Add sufficient water to make a paste, then remainder of water. Bring to boil, stirring constantly. Boil 3 minutes and add vanilla. Pour at once into a jar. When cool, keep in refrigerator.
In a large mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds or until softened. Add about half of the flour, then the brown sugar, sugar, egg, baking powder, vanilla, cinnamon, baking soda and cloves. Beat until combined, scraping the sides of the bowl occasionally. Beat or stir in remaining flour. Stir in oats, carrots and raisins, if desired. Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Bake in a 375° oven for 10 to 12 minutes or until the edges are golden. Remove from the baking sheet; cool on a wire rack. Makes about 4 dozen.
Melt wax, then add chips and peanut butter. Then add peanuts. Drop onto wax paper.
Trim any excess fat from ribs. Place in large, shallow baking pan so that ribs are in a single layer. Measure seasonings and spices and mix together. Sprinkle generously over ribs on both sides. Slice onion over top and pour tomato sauce over all. Add water and sprinkle sugar over sauce. Bake in moderate oven (325°) for 2 to 2 1/2 hours or until very tender. Baste often and turn ribs several times during cooking. Add more water if necessary, but sauce should be thick enough to cling to meat when done.
Preheat oven to 350°. Grease and flour tube pan. Beat sugar and butter until light and fluffy. Add eggs one at a time until well incorporated. Sift cake flour and measure. Add baking powder to flour. Alternately add flour and sour cream to sugar and egg mixture. When well mixed, add vanilla. Pour mixture into pan and bake at 350° for 1 hour and 15 minutes.
In 9 x 13-inch baking dish, butter bottom and sides of dish. Layer bottom with 8 slices of bread. Cover bread with drained, browned ground sausage. Sprinkle cheddar cheese until sausage is covered. Cover with remaining 8 slices of bread. Mix together in a large bowl beaten eggs and all other ingredients except butter and corn flakes. Pour over top of bread. Cover with foil and refrigerate overnight. When ready to serve, melt butter and pour over top of casserole. Top with cornflakes. Bake, uncovered, for 1 hour at 350°. Let stand 10 minutes before serving. Serves 16.
Cream sugar and shortening; add eggs. Mix well. Add flour, salt, baking powder and cinnamon which have been sifted together. Stir until dry ingredients are moistened. Add nuts and raisins or chopped dates. Drop by heaping teaspoonfuls onto greased cookie sheets. Bake at 375° about 15 minutes. Remove to wire rack. Cool and store in tight container.
Select right size baking pan. Lay aluminum foil in pan and then put ham on top of foil. Put brown sugar and pineapple on top of ham. Wrap the foil around ham. Bake in oven at 350° to 400° for about 2 1/2 to 3 hours. Pour a little water around ham to prevent burning at bottom, if ham starts to burn.
Sift together flour, baking powder, salt, cream of tartar and sugar; cut in shortening until mixture resembles coarse crumbs. Add milk, all at once. Stir only until dough is moist. Bake 10 to 12 minutes at 450°.
Brown ground chuck and drain. Prepare taco mix according to directions on package. Mix in refried beans. Let simmer 15 minutes. Top with cheese, sour cream and taco sauce. Dip with chips.
Place lamb in a bowl. Add remaining ingredients and marinate for at least 3 to 4 hours. Cook on skewers over charcoal fire after sprinkling meat lightly with salt.
Combine first 3 ingredients in top of double boiler. Stir in cold milk. Cook until thick, stirring constantly. Stir a little of the mixture into the egg yolks. Add to remaining mixture. Cook 2 minutes longer, stirring constantly. Cool and stir in vanilla. Pour into pie shell and cover with meringue.
Melt margarine; stir in flour until smooth. Add half and half and simmer until it thickens. Put drained corn in baking dish. Pour sauce over it. Bake at 325° for 15 minutes.
Cut beef across grain into thin strips (1/8-inch thick). Combine soy sauce, garlic and ginger. Add beef, toss and set aside while preparing vegetables. Heat oil in large frypan or wok. Add beef, toss until brown. Cover and simmer 30 minutes.
In a large bowl, sift all dry ingredients. Add oil, pumpkin and water. Mix well with beater. Add whole eggs, one at a time. Beat in each egg. Pour batter into 2 greased and floured loaf pans. Bake 1 hour at 350°.
Boil potatoes until tender. Place in baking dish. Layer butter on potatoes. Then drizzle on dressing and bacon bits and top with cheese. Bake 20 minutes or until cheese is melted.
Melt margarine. Mix all other ingredients together and pour over cake. Work in with marshmallows.
Blend together mushrooms, cream cheese and seasoned salt. Divide crescent rolls into rectangles and spread with mixture. Cut into one-inch strips and roll up. Sprinkle with poppy seed and bake at 375° for 12 minutes.
Saute celery and onions in margarine. Add cream cheese and milk; stir over low heat until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally. Makes approximately four 1-cup servings.
Beat egg white with fork until frothy; add in water and beat again. Mix in nuts. On the side, mix together sugar, salt and cinnamon. Pour over nuts and mix. Place nuts on greased cookie sheet. Bake at 250° for 1 hour, stirring every 15 minutes.
In large saucepan, cook carrot and onion in butter until tender (not brown). Blend in flour; add milk and broth. Cook and stir until thickened and bubbly. Stir in chicken, wine, celery seed and Worcestershire sauce. Heat through. Do not boil. Add cheese; stir until melted. Makes 4 servings.
Dissolve gelatin in boiling water. Beat together cream cheese and sugar. Gradually add gelatin, orange juice, lime peel and juice to cream cheese mixture, beating until smooth. Chill until slightly thickened. Fold in whipped cream. Chill until partially thickened. Alternate gelatin mixture and raspberries with syrup in parfait glasses. Serves 6.
Grease bottom and sides of casserole dish. Layer ingredients as listed. Mix soup and water together. Bake at 350° for 35 to 40 minutes or until chicken is done.
Put 1 tablespoon oil and 1 tablespoon butter in a large skillet. Set over medium heat until butter melts. Put potatoes in the skillet. Press them down into an even compact layer. Cook, covered, for 5 minutes. Uncover, turn heat to low and cook for 15 minutes more. Slide the pancake onto a plate. Put 1 tablespoon oil and 1 tablespoon butter into the skillet. When the butter melts, put the pancake back into the skillet with the browned side up. Press down to compact the potatoes and cook, uncovered, for 15 minutes more. Cut into 4 wedges and serve warm.
Combine first five ingredients in a large saucepan. Cover and cook over medium heat until vegetables are tender. Melt butter in Dutch oven over low heat; add flour stirring until smooth. Cook 1 minute stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thick and bubbly. Gradually stir in vegetable mixture, soy sauce, cheese and chicken. Cook until cheese melts.
Brown hamburger and onion. Drain off grease. Add rest of ingredients plus 1/2 can of water per can added. Simmer all day.
Slice all vegetables into small pieces. In an oblong casserole, arrange slices of vegetables in layers or randomly. Last, season with salt and pepper and sprinkle shredded sharp cheese and Monterey Jack cheese on top of vegetables and bake in 350° oven until vegetables are tender and cheese is melted, about 1/2 to 3/4 hour. Also, can dot with butter or margarine. Yields 4 to 6 servings.
Saute onion until tender in butter, melted in large roast pan. Add meat. Sprinkle with salt and pepper. Brown slowly, stirring occasionally. Add layers of cheese, celery and noodles. Pour stewed tomatoes and tomatoes on top. Cover and heat to steaming. Do not remove. Cover. Turn heat to low and simmer 25 to 30 minutes.
Season chicken with sweet basil, salt, pepper and curry powder. Saute chicken, onion and green pepper together in olive oil (stir-fry). After it starts browning, add 1/2 cup water, cover and simmer 20 minutes. Wash rice and stir in; let water level with mixture. Cover tight on low fire. Yields 6 servings. Garnish with parsley.
Mix cream cheese, olives and chiles. Spread on the tortillas. Roll up. Let set in refrigerator overnight. Cut in slices.
Microwave 2 hot dogs until warm. Cut in bite size pieces. Mix mustard and ketchup together for dipping.
Boil vinegar, water and salt. Prick each cucumber; pack in jars. Put 3 nice heads of dill and 1 or 2 cloves of garlic in each jar. Pour boiling solution into each jar. Seal.
Mix together first 3 ingredients and pour over chickens or same amount of pieces. Cook 1 hour or until done in a 375° oven.
Melt butter. Place chicken and all other ingredients in a large casserole. Bake at 300° for 2 1/2 hours.
Melt together the cheese, onion, soup and sour cream. Stir in with the beans and corn. Put in large casserole dish. Combine the crackers and margarine and sprinkle over top. Cook 45 minutes at 350°.
Preheat oven to 400°. Mix well the potatoes, flour, sugar (1/4 cup with canned sweet potatoes, 1/2 cup with fresh sweet potatoes), butter, salt and baking soda. Mix in enough buttermilk to form a soft dough. Coat hands with flour and toss dough gently back and forth to get the right consistency. Roll out on floured board to about 1/2-inch thick. Cut with biscuit cutter and bake on lightly greased pan for 15 minutes.
Mix all ingredients, except shrimp, with hand mixer. Add diced shrimp. Serve with Bugles.
Mix all ingredients together. Put in a 9 x 13-inch casserole. Bake at 350° for 1 hour. Garnish with crushed potato chips, if desired.
Combine flour, cheese, margarine and red pepper. Place one pecan half in each pitted date. Mold dough around each date. Place on cookie sheet. Bake 15 minutes at 400°. Yield: 2 dozen.
Mix ingredients and pour into unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° for 50 to 60 minutes, or until done.
Sift dry ingredients; cut in shortening. Dissolve yeast in warm water and add to flour mixture. Add buttermilk and mix well. Turn out on a floured board or wax paper. Roll about 1-inch thick. Cut out biscuits. Dip in melted butter and fold over. Bake 15 minutes in 400° oven. Dough can be stored in refrigerator and baked later. They do not have to rise before baking.
Brown and drain meats. Combine meats with cheese until cheese is melted. Add all remaining ingredients, except bread, and mix until thoroughly mixed. Spread mixture on each slice of bread. Place on cookie sheet and freeze. Transfer, when frozen, to freezer bags. Use as many as needed. When you bake them, bake on a cookie sheet at 350° for 15 minutes. May be kept frozen indefinitely.
Beat egg whites and cream of tartar until foamy. Add sugar, very gradually, beating constantly, until stiff. Fold in crackers, then oatmeal, then nuts or coconut. Gently stir in vanilla. Pour into a well-greased 9-inch pie pan. Bake in a preheated 375° oven for 25 minutes. Top with whipped cream and fresh strawberries. This pie makes its own crust.
Mix pieces of broccoli, onions, cauliflower, cheese and bacon bits in a large salad bowl.
Coat chicken in seasoned flour. Lightly brown on all sides in butter. Arrange chicken in Dutch oven or small roaster. Cover and bake at 350° for 1 hour.
Heat oven to 350°. Grease cookie sheet. In large bowl mix oats, seeds, wheat germ and flour. In large measuring cup mix honey, oil and water; heat in microwave just until warm. Add vanilla to liquid. Mix liquid into bowl with oat mixture. Spread in pan (cookie sheet). Bake 20 minutes or until brown. Add dates and coconut. Store in covered container; if there's any left. Makes 7 cups.
Brown ground meat and drain. Add remainder of ingredients with ground meat and enough water to cook. Cook 1 1/2 hours.
Fry meat; drain. Set aside. Mix first 6 ingredients. Grease skillet, pour in 1/2 of batter. Sprinkle cheese, pepper and onions into pan. Pour in remaining batter. Bake at 350° for 45 minutes or until done.
Cover cucumbers, salt and onions with water; soak for 3 hours. Drain and wash thoroughly.
Put all ingredients into a crock-pot and cook on low 8 hours. Serves 4.
Mix together flour, sugars, salt and shortening. Add eggs, molasses and soda dissolved in water. Make into rolls 1 inch thick and brush with beaten egg. Bake at 375°.
Mix and let stand overnight the cranberries, marshmallows and pineapple. Then add sugar, cream and pecans. Combine ingredients and chill until ready to use.
Mix all ingredients except pecans. Stir well. Form mixture into log and roll in pecans.
Fold eggs and cherry pie filling into cake mix. Pour into greased and floured 9 x 13-inch cake pan. Bake in 350° oven for 35 to 40 minutes.
In a large bowl, mix coca powder and sugar. Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve. Cool to room temperature. Stir in vanilla, salt and whipping cream. Set aside. Shred chocolate with coarse side of grater. Stir shredded chocolate, marshmallows and nuts into cocoa mixture. Pour into ice cream cannister. Freeze according to manufacturer's directions. Stir marshmallows evenly throughout frozen mixture before ripening.
Fry hamburger in chunks. Season with salt and pepper. Add S & W beans. Add a little water to thin.