HumbleIntelligence/food-ner-1-Million huggingface dataset:
Into a large Tupperware bowl with lid, break pound cake into small pieces. Add nuts, apricots and bourbon. Into a heavy saucepan, add eggs, milk and sugar. Stir well. Cook over medium heat until mixture will coat a wooden spoon. Pour cooked mixture over pound cake, apricots, nuts and bourbon. Stir until well mixed. Cover and place in refrigerator for 4 hours or longer. When ready to serve, place serving in a parfait glass; top with whipped cream and a maraschino cherry.
In a large skillet over medium flame, cook onion slices in melted butter until tender, about 5 minutes. Remove the cooked onion to a plate and keep warm for later use. Add potatoes and salt to the remaining butter in skillet; cover and cook over medium flame until potatoes are golden brown. Add onions to potatoes and sprinkle with cheese. Cover and cook until cheese melts. Yield: 6 servings.
Remove skin and bones from breast. Halve them. Wrap a piece of bacon around each piece of chicken. Spray 13 x 9-inch pan with nonstick spray. Line bottom of pan with chipped beef. Arrange chicken on beef. Mix soup and sour cream. Pour over chicken. Bake at 300° for 2 hours or until chicken is thoroughly done. Serve over rice.
Mix in order listed. Bake 1 hour and 10 minutes on 350°.
In a large bowl stir together the cocoa, sugar, powdered milk, non-dairy creamer and salt. Store in air tight containers or glass jars.
Mix sugar, salt and vinegar. Pour over cucumber slices and chill for 4 hours. Keep several days in refrigerator.
Mix beef, taco seasoning, tomatoes and cheese. Mix well. If you like it warm, heat in microwave for a few seconds and keep warm in small crock-pot.
Cream butter. Gradually add sugars, beating well at medium speed. Add egg yolks, one at a time, beating after each. Sift flour and cocoa together. Combine sour cream and baking soda. Add flour mixture to creamed mixture alternately with sour cream. Stir in vanilla. Beat egg whites; fold into batter.
Mix together the ground beef, corn flakes, egg, sweet relish, mustard and onion. Roll into balls and place in baking dish. Bake at 350° until half way done; cover with tomato soup and continue cooking until done. Serve with cooked spaghetti.
Mix peanut butter, graham cracker crumbs, sugar and margarine together. Mix well! Spread in 9 x 13-inch pan. Melt chocolate chips in microwave and spread over mixture. Let set at least 2 hours in refrigerator. Cut in squares.
Cook milk, flour, egg yolks, sugar and salt until mixture starts to thicken. Add margarine, marshmallows and vanilla. Pour into cooked crust. Then add on top already prepared pie cherries. Top with meringue and bake until lightly brown. Let set.
Cook roast until it falls apart. Cool and tear apart. Place in a large pot. Mix all other ingredients and add to meat. Simmer at least 40 minutes.
Cook sugar, syrup, water and salt until mixture threads or 290° to 300°. Add butter and peanuts. Cook until mixture turns light brown in color. Add soda. Pour a thin layer in a pan to cool.
Preheat oven to 475°. Sift flour in a tray or long dish. Make a hole in the middle of the flour with your hands. Put the potatoes in the hole. Add Crisco, baking powder, water and salt. Mix by hand like you would other biscuits. Pinch off dough in biscuit size pieces. Roll in floured hand until smooth. Place in greased biscuit pan and bake in oven at 475° until done. Serve warm with butter. Makes about 24.
Cover bottom of iron skillet with grease. Add mixture to pan. Heat on burner before putting in oven. Cook 25-30 minutes at 400 degrees. Serves 8 to 10.
Whisk together mayo, sour cream, mustard, lemon juice and sugar. Core and quarter the cabbage. Cut quarters into 1/8-inch julienne to make approximately 6 cups. Peel carrots and grate coarsely. Wash and core apples; grate coarsely. Combine cabbage, carrots and apples. Add dressing and toss thoroughly. Cover and refrigerate overnight to let slaw marinate.
Mix in a 9 x 13 x 2-inch the gelatin and boiling water until dissolved. Add pineapple (undrained) and blueberry pie filling. Stir and let set. Mix sour cream with cream cheese, sugar and vanilla. Do not overbeat. Spread on top of gelatin mixture. Sprinkle with nuts.
Heat oven to 350°. Lightly grease cookie sheets. In a medium size bowl, mix flour with baking soda, salt and cinnamon. In a large bowl, beat margarine, peanut butter and both sugars until creamy. Add eggs; blend in milk and vanilla. Stir in flour and cinnamon mixture; blend well. Fold in oatmeal and raisins.
Combine ingredients in order in baking dish (glass or Corning Ware). Bake at 350° for approximately 1 hour, until top begins to turn light brown. Bake in glass or Corning Ware dish, 13 x 8 3/4-inch.
Clean all fat from meat. Poke holes in meat. Place meat in a roasting pan; cover with your favorite oil based salad dressing (Italian, red wine and vinegar, Caesar, etc.). Slice 2 large onions and add to pan. Marinate for 2 to 12 hours. Preheat oven to 300°; cook meat (covered) at 275° for 1 1/2 to 2 hours or until meat is pulling from the bone. Do not overcook. Drippings make good stock for gravy. Just add flour and water, mixed. Will feed 12 to 15 people.
Cut dates up and put warm water over them. Let stand until you have the rest mixed together. Then drain well and throw away the water. Add dates to other mixture and bake in a greased and floured 11 x 7 x 1/4-inch pan until done. Cool. Cut into bars and roll in powdered sugar. These require no shortening!
Mix brown sugar, cream and 1/4 cup melted butter in angel food pan. Sprinkle with nuts. Mix cinnamon and sugar in bowl or on waxed paper.
Combine 1 cup meal, salt and soda; mix in bowl. Add eggs, milk, corn and bacon grease. Stir until smooth; set aside. Saute beef and sausage; drain. Sprinkle 1 tablespoon cornmeal in greased skillet and heat. Pour half of batter in the skillet; sprinkle with cheese, ground beef, sausage and onion, then pepper. Pour remaining batter over mixture. Bake at 350° for 45 to 50 minutes. Let stand in skillet about 10 minutes.
Cut bread slices in 1/2-inch cubes. Bake on cookie sheet until dry. You can sprinkle with cheese, garlic or herbs after drizzling with butter (if so desired). Bake at 225° about 2 hours.
Mix in bowl. Bake for 15 to 30 minutes at 350°. Can brown bread crumbs in butter. Put cheese on top.
Preheat oven to 350°. In a 5-quart Dutch oven or casserole, combine all ingredients in order given. Stir to combine. Cover and bake 1 1/2 hours.
Prepare Jell-O and add the pie filling. Put in a 13 x 9 x 2-inch glass pan. Set in refrigerator. Allow it to set for at least 4 hours. Combine the sour cream and powdered sugar. Spread over set Jell-O. Serve after chilled.
Spread pesto sauce over pizza shell. Top with grated Mozzarella cheese. Saute in olive oil the cubed tofu, sliced and ringed or chopped onions, sliced mushrooms and about 2 tablespoons sesame seed. Add to top of pizza. Add cut up artichoke hearts, chopped or torn spinach, pine nuts (worth the expense), pineapple (optional) and sliced tomatoes. Top with Parmesan cheese and crumbled Feta cheese. Bake at 425° for 15 to 20 minutes.
Heat oven to 350°. Arrange apples in ungreased square pan, 8 x 8 x 2-inches. Stir together oats, brown sugar and cinnamon in medium bowl. Cut in margarine. Stir in cereal. Sprinkle over apples. Bake uncovered 30 to 35 minutes or until golden brown. Serve warm with vanilla ice cream.
Cut dates into small pieces. Place in bowl. Sprinkle soda over dates. Pour boiling water over dates and let stand until cool. Beat together eggs, oil, sweetener and vanilla. Add flour, salt and baking powder. Add cooled date mixture and nuts. Mix well. Bake at 350° for 60 minutes.
Cut all vegetables into bite sized pieces. Toss lightly. Add remaining ingredients, after mixing, over vegetables. Chill at least 3 hours.
Mix all ingredients together, pour in oblong pan. Don't stir. Pour fruit over the top. Bake 1 hour at 350°.
Melt margarine, mince garlic and simmer together 3 minutes. Add shrimp and all other ingredients except cornstarch mixture. Cook about 10 minutes on low flame. Then add cornstarch and simmer for 5 minutes.
Heat oil; add onion and cook until golden. Add meat and cook until meat loses its red color. Add mushroom sauce and heat. Arrange in casserole, half of noodles, half of sauce and half of cheese. Make another layer of noodles. Add sauce and top with cheese. Bake in preheated oven at 325° for 1 hour, until top is nicely browned. Serves 8 to 10.
Grease a 13 x 9-inch pan. Mix all ingredients together. Preheat oven to 350°. Bake until golden brown, approximately 25 minutes.
Drain all juice from first 2 ingredients. Put marshmallows in large bowl. Pour fruit over; let stand for 1 hour. Fold in sour cream. Let stand overnight.
Microwave first 3 ingredients 2 minutes on High, stirring after each minute. Add milk gradually. Microwave 4 minutes, stirring after each minute. When sauce is thick, add cheese slices and blend in. Pour over vegetables.
Poach chicken; let cool and chop. Toast sesame seed. Break up noodles (do not cook). Add cabbage, onions, sesame seed and chicken.
Melt margarine in saucepan. Keep heat on medium. Add sugar and stir. Add cornstarch and stir. Add milk and stir until it boils. Remove from heat and stir in vanilla. Pour immediately into baked pie shell. Sprinkle with cinnamon and nutmeg.
Place fish on foil. In skillet, melt oleo and saute celery, carrots and onions. Spread over fish. Sprinkle with lemon juice, salt and pepper. Seal foil well. Place on cookie sheet and bake at 350° for 20 or 25 minutes, depending on thickness of fish. Contains 322 calories, 26 grams fat, 14 grams carbohydrates, 106 mg cholesterol and 298 mg sodium.
Salt and pepper the round steak and brown on both sides. Place in 9 x 13-inch baking dish. Add onions, green peppers, mushroom soup and water. Bake at 350° for 1 1/2 hours.
Mix all ingredients, except pecans, in large bowl. When thoroughly mixed, add pecans; stir to coat well. Spread peanuts on foil covered cookie sheet. Bake at 300° for 30 to 35 minutes. Stir once or twice to crisp and dry evenly.
Cream sugar and Crisco. Add eggs one at a time. Add flour and milk. Bake 2 hours at 300° in a greased tube pan. Cool. Great plain or topped with fresh strawberries and Cool Whip.
Combine dry ingredients in a large mixing bowl. Add eggs and salad oil. Stir until dry ingredients are moist. Do not beat. Stir in pineapple, vanilla, nuts and bananas. Spoon batter into three 9-inch cake pans. Bake 30 minutes at 350° or until cake tests done. Cool in pans for 10 minutes. Remove and cool thoroughly. Spread frosting between layers and on top of cake.
Prepare Italian dressing according to directions, but substitute red wine vinegar instead of apple cider vinegar. Marinate chicken breasts in dressing. Bake at 450° until chicken is done.
Place broccoli and cauliflower in water in a 2-quart microwave-safe casserole. Microcook, covered, on 100% power (High) for 5 minutes. Gently stir in potatoes, tomatoes (quartered) and wedged onions. Cover; cook 4 to 6 minutes or until nearly tender. Drain and cool slightly. Put cooked veggies on skewer. Add uncooked zucchini between veggies. Brush with salad dressing and grill 10 to 12 minutes. Brush with dressing as they are turned.
Put rhubarb in pan. Cover with water and cook 5 minutes. Drain. Mix egg yolks, sugar, flour, cream and butter well. Add rhubarb and cook until thick. Pour into pie shell. Top with meringue and brown.
Combine soups, water, butter and mushrooms. Heat and stir over moderate heat. When warm, blend. Remove 1 cup of mixture and set aside. To remaining add rice and stir. Pour mixture into 13 x 9-inch glass dish. Place chicken on top. Pour the reserved 1 cup soup mixture over chicken. Place in a 325° oven. Bake 2 to 2 1/2 hours or until chicken is tender. Makes 6 servings.
Add ground beef to water in a 4-quart pot; stir until beef separates into a fine texture. Boil slowly for 1/2 hour. Add all remaining ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer, uncovered, for 3 hours. Last hour may cover, if desired consistency is reached (will not be as thick as conventional chili). May refrigerate overnight and skim fat from top before reheating. Serve over spaghetti with Cheddar cheese. (May also add chopped onions, if to your taste.)
Boil potatoes on a medium heat till soft and cool in fridge . Combine the rest of the ingredients together. Cut cooled potatoes in half. With a melon scoop or a small spoon scoop out a bit of potato and discard. Spoon some of the mixture into the potato, about a Tbsp. Bake 375° 15-20 minutes. Serve immediately. If any of the mixture left save in the fridge. It works great on top of a baked potato!
Use a large glass bowl, if available. Layer lettuce in bottom of bowl. Add a layer of sliced eggs, standing some up on the side of bowl. Add a layer of chopped onions, celery and pepper. Add another layer of lettuce. Add a layer of English peas. Add a layer of chopped tomatoes. Add a layer of shredded cheese. Spread a layer of mayonnaise over the top of it all, sealing to the edge of the bowl. Sprinkle with a layer of bacon bits. Cover and let set overnight. Toss before serving.
Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers in red or green bell pepper. Makes 2 1/2 cups.
Pour oil in a large frying pan, add chopped onion and garlic; brown. Add hamburger; brown. Add eggs and scramble. Add rice and soy sauce until rice turns light brown in color. Add drained shrimp.
Cook chicken and take off bone. Cook noodles. Add cream of chicken soup. Stir together. Add a little sweet milk. Top with herb stuffing or toasted bread crumbs. Cook at 350° for 1/2 hour.
Drain corn and beans or broccoli. Mix together with above ingredients. Pour into buttered casserole dish.
Mix all ingredients together well. Place in baking dish. Bake for 45 minutes at 300° to 350°. Ovens may vary.
Brown meat with onions in a skillet. Place in crock-pot (low) with all other ingredients except potatoes. Cook 3 hours (up to 6 hours on low). Add potatoes approximately 45 minutes prior to being served. To thicken, add a little flour and water (in a shaker mix) to mixture. The longer you can let simmer, the better. (Don't forget the corn bread!)
Mix ingredients together. Put into casserole dish and sprinkle with cornflake crumbs. Dot top of casserole with 2 tablespoons margarine. Bake for 30 to 35 minutes at 350°.
Spread half the ladyfingers with preserves. Top with remaining halves. Line sides and bottom of 5 cup 3-inch deep serving dish with ladyfingers. Moisten with sherry (or brandy, etc.). Fold whipped cream into eggnog until well blended. Pour carefully in center of dish. Cover with plastic wrap. Chill several hours or overnight. Garnish with whipped cream, preserves and almonds is additional and optional. Makes 6 servings.
Combine all ingredients in a buttered dish. Crumble approximately 15 Ritz crackers and sprinkle on top. Dab with butter. Bake, uncovered, at 350° for 1/2 hour.
Drain fruit and set aside. Mix together beaten egg yolks, pineapple juice, flour and sugar. Cook until thick, then let cool. Add cherries to cooked mixture. Pour mixture over pineapple and fruit cocktail. Refrigerate for 24 hours before serving. Add bananas, marshmallows and whipped topping.
Drain cooked, frozen peas or canned peas. If frozen peas are used, cook in 1/2 cup boiling, salted water. Put 1 cupful in a buttered baking dish.
Saute onion and celery (chopped) in small amount of oil. Add hamburg and brown. Add ketchup, Worcestershire and chili sauce. Add salt and pepper to taste. Simmer slowly (low heat) for 1 hour, stirring often.
Heat margarine in 1-quart saucepan over low heat until melted. Stir in flour and nutmeg. Cook, stirring constantly, until smooth and bubbly. Remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in 1/2 cup cheese and the apple juice.
Cream margarine in small mixer bowl. Blend in eggs and vanilla. Combine sugar and flour; add to butter/egg mixture. Stir in chips and nuts. Bake at 350° for 45 to 50 minutes, or until golden brown. Cool for 1 hour and serve with vanilla ice cream.
Place Brussels sprouts, celery, and a small amount of water in a saucepan; cover and cook for 8 minutes or until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt, and cayenne if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce. Yield: 4-6 servings.
Mix all ingredients. Pour into a greased and floured 9 x 13-inch pan. Bake in a preheated 350° oven for 30 minutes.
Dissolve jello in hot water, along with cream cheese and marshmallows; beat until smooth. When semi-thickened, add nuts, pineapple and whipped cream. Nuts and pineapple may be left out.
In a large kettle, bring 4-inches of water to boiling. Immerse tomatoes in boiling water for 1 minute.	Drain in a colander. Peel, seed and chop tomatoes. (You should have 10 cups.)
You will need 1/2-inch or larger 18-inch wooden dowels and 1 campfire.
Mix meat and the next 4 ingredients to make meat balls. Form into balls and saute in butter. Heat pizza sauce and jelly in pot until jelly melts and sauce is hot. Add meat balls; cook and serve. Makes 40 meat balls.
Mix cake according to directions. Pour half batter into greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Melt caramels with margarine and milk in saucepan over low heat, stirring frequently. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spoon remaining cake batter over caramel layer. Bake at 250° for 20 minutes. Increase temperature to 300° and bake 10 minutes longer. Yield: 16 to 20 servings.
Wash okra and slice into 1/4 inch wheels. Salt well, then sprinkle hush puppy mix (about 1/2 cup) over okra to coat. Place okra in a colander and run cold water over to wet. Mix remaining hush puppy mix with flour and sugar in a large bowl with a tight fitting lid. Take the okra from the colander, place into mixture, cover and shake until okra is completely coated. Shake excess mixture from okra and fry in oil until golden brown. Oil needs to be hot when you put the okra in it.
Cut strawberries into pie shells until approximately 1/2 full. Mix water, sugar and cornstarch. Cook on medium heat until thickened, stirring constantly. Add small box jello. Mix well. Pour over strawberries into pie shell. Let completely cool until set. Cover with Cool Whip and serve.
Melt chocolate chips with butter. Beat eggs and vanilla. Boil 5 minutes. Cool. In large bowl, mix marshmallows with nuts. Pour chocolate mixture on marshmallows. Mix together. Cut 4 (1 foot) pieces of foil. Sprinkle confectioners sugar on foil. Place some marshmallow mixture on foil. Roll up. Freeze 2 hours. Slice.
Preheat oven to 400°. Grease a shallow 1 1/2-quart baking dish. In medium bowl, with wooden spoon, beat egg; gradually beat in 2/3 cup sugar. Sift together flour, baking powder, cinnamon and salt. Add to sugar mixture alternately with milk. Add margarine and vanilla. Beat thoroughly. Fold in blueberries.
Mix cake, margarine and water until blended. Pat into 13 x 9-inch baking pan. (Use Pam or grease pan if not a nonstick pan.) Bake until done or 22 to 24 minutes at 375°. Layer marshmallows, then candies and nuts on baked cake. Put back in oven 2 to 3 minutes or until marshmallows are melted.
Brown ground beef and onion. Pour off grease. Add 1 package taco seasoning and 1 taco seasoning package of water. Add refried beans and chiles. Mix well and simmer for about 20 minutes. Fill tortillas with meat mixture, Cheddar cheese and other condiments as desired.
Layer in a large bowl: lettuce, 2 teaspoons sugar, cauliflower, chopped onion, 2 teaspoons sugar, bacon, 2 teaspoons sugar. Cover top of salad with mayonnaise and Parmesan cheese. Cover and chill.
Heat oil in medium saucepan. Add zucchini, squash and garlic; cook for 3 minutes; Add tomatoes and basil; cook for 5 minutes or until hot and slightly thickened. Toss pasta with sauce. Garnish with Parmesan cheese.
Boil mushrooms until tender (about 1/2 hour). Remove stems; snip into small pieces. Combine stems with remaining ingredients. Roll mixture into small balls and place inside caps. Place on greased (Pam) baking dish. Bake at 375° for 20 minutes.
In large mixing bowl, mix eggs and water 3 to 5 minutes with mixer. Add 1 cup sugar. Mix again. Add 1 teaspoon vanilla, then add dry ingredients. Grease and flour 10 to 15-inch pan. Bake in 375° oven 10 to 15 minutes. Turn out on towel dusted with powdered sugar. Unroll when cool and spread with favorite jelly. Remove towel and roll back up.
Cream butter; add beaten eggs, sugar and vanilla. Add dry ingredients. Bake 10 to 15 minutes in a 300° oven.
Preheat oven to 400°. Blend margarine, mustard, onion, poppy seed and Worcestershire sauce. Spread top and bottom of party rolls with the mixture. Place boiled ham and Swiss cheese on rolls. Cut into squares and wrap in foil. Bake for 10 minutes. Great party or shower food! Freezes well!
Dissolve jello in boiling water; cool. Add strawberries and cranberry sauce. Stir. Add nuts. Pour into 2-quart ring mold. Refrigerate overnight. Put on lettuce leaves to serve.
Place cucumber slices in colander; sprinkle with salt. Toss. Let drain for 15 minutes. Combine vinegar, sugar and cayenne pepper. Pat cucumber slices dry and toss with dressing and dill. Serve chilled or at room temperature. Makes 4 to 6 servings.
Put can of cherry pie filling, spread evenly, in bottom of 13 x 9-inch baking pan. Next, put can of pineapple; spread this evenly over cherries. Next, put box of dry cake mix on top of pineapple; spread evenly. Next, cut butter into patties, then drop over top of cake mix. Bake at 350° for 1 hour.
Mix last 3 ingredients; spread on top of luncheon meat that has been sliced and placed in a casserole dish. Cover and heat for 20 minutes in 350° oven. Remove cover and let cook 10 minutes longer.
Peel avocados; take seed out and mash. Add lemon juice; mix well. Place into pizza pan. Mix the sour cream, garlic powder and salt; pour on top of avocados. Mix up picante sauce; pour on top of sour cream mixture. Add chopped peppers, onions, black olives and cheese to top. Cover; chill several hours. Serve with Fritos.
Mix ingredients in large bowl. Crush 1 roll Ritz crackers; mix with 1/2 cup melted butter. Sprinkle on top. Bake at 350° for 45 minutes uncovered. Serves 8 to 10.
Grind raw cranberries, orange and apple quarters. Leave the peelings on. Mix well with sugar and allow to stand 24 hours before serving.
Brown beef in skillet. Add remaining ingredients. Great over spaghetti or macaroni.
Chop or cut fine, all fruit and nuts; mix well and combine with old fashion pound cake dough, using 10 eggs to corresponding proportions. This recipe makes two nice cakes, unexcelled.
Mix together until well blended (with electric mixer, about 2 minutes). Bake at 350° for 50 minutes in greased and floured tube pan. After baking, turn onto plate and pour sugar glaze over slightly warm cake.
Mix instant pudding according to box directions. Set aside while you slice the bananas; pudding will thicken slightly. Add bananas and vanilla wafers to pudding; stir to mix. Fold in whipped topping. Refrigerate; garnish with extra vanilla wafers or banana slices. Makes about 10 servings.
Combine bread, milk and cream in a bowl. Beat eggs with sugar; add to bread. Add vanilla, spices, butter and raisins. Butter baking dish. Set in shallow pan. Pour hot water in pan (1-inch). Bake at 350° for 1 hour.
Mix Cool Whip and pudding. Add pineapple with juice and marshmallows. Refrigerate at least 4 hours.
Combine all ingredients in container of electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated. Yield: 2 3/4 cups. Serve over pasta.
Spread crescent rolls out flat on cookie sheet. Bake 10 to 12 minutes. Cool. Mix together cream cheese and mayonnaise. Spread on rolls. Press onto cheese spread small bite size pieces of celery, broccoli, carrot, cauliflower or whatever vegetables you want.