HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake as directed on package. Break cake in small pieces and put half in a punch bowl. Pour pineapple over cake. Fix pudding mix as directed on box and put half of it in the punch bowl and top with half of the Cool Whip. Put remaining cake in the bowl; cover with pie filling, then pudding mix and cover with remaining Cool Whip. Refrigerate.
Wash and slice cucumbers. Make a brine of 1 cup salt and 5 quarts water. Soak overnight. Drain; pour brine off. Take vinegar, sugar, onions, celery seed and turmeric and bring to a boil. Put cucumbers in jars (sterilized); pour the mixture over the top of the cucumbers and seal. Ready in 4 weeks.
Saute in butter the onion, pepper and celery. Combine with vegetables, rice, soup, evaporated milk and cheese. Mix and put into a 2-quart casserole dish. Bake at 350° for 45 minutes.
Make 3 or 4 incisions in lamb and insert slivers of garlic. Arrange onion rounds on bottom of roasting pan. Place leg of lamb on top of onions. Peel potatoes and arrange around lamb. Pour tomato sauce over everything and sprinkle with spices. Cover and bake in 350° oven for 1 hour. Arrange green beans (May add potatoes, now instead of before) and add 1/2 cup water. Cover and bake for another hour. (Time depending on size of leg of lamb.)
Mix sugar, milk, cocoa, vanilla and butter in a large pot. Bring to a hard boil. Test by dropping mixture in cool water. When it forms a soft firm ball take off heat and add peanut butter and oatmeal. Drop by spoonfuls onto wax paper.
In a large saucepan, cook the onion and green pepper in 1/2 cup of water until tender. Add beans, tomato paste and tomatoes. Stir in chili powder, salt (if desired), pepper, browned turkey and remaining water; bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Brown meat, onions, garlic, peppers, green chilies, Tabasco sauce and spices. Cook 1 hour, then add tomatoes and Ro-Tel tomatoes. Simmer 1 more hour, stirring often. Then set out in snow bank overnight. Start again next day on low simmer. Damn good chili; famous from South Dakota to Florida. Enjoy.
Beat eggs, then add oil and buttermilk, mixing well. Add the dry ingredients and just stir until mixed, but do not beat. Have non-stick skillet heated to pancake temperature; pour about 1/4 cup batter onto skillet. Let pancakes begin to bubble on top, and then turn over. Serve with favorite syrup or preserves. Makes 12 pancakes. (Seven ingredients, thus the name.)
Preheat oven to 350°. Arrange crackers in a single layer in an ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inch).
Melt butter with oil in a 4-quart saucepan. Add sliced onions and stir. Cover and cook over medium-low heat for 15 to 20 minutes until onions are brown. Uncover. Raise heat to medium-high. Add salt and sugar. Cook for 30 minutes or until brown. Turn to medium and stir in flour. Brown again for about 2 minutes. Remove from heat. Put in a cup of hot bouillon the wine, bay leaf and sage. Bring to a simmer and continue to simmer slowly for 30 to 40 minutes. Season to taste. Add croutons or rye bread. Gob it up with loads of grated Swiss, Parmesan or Mozzarella cheese and pig out!
Preheat oven to 350°. Melt butter in an 8 or 9-inch square baking pan. Drain cherries. Set aside and reserve juice. In a separate bowl, mix dry ingredients together. Add milk. Pour onto the melted butter, but do not stir. Spoon cherries on top of mixture, then sprinkle with 1/2 cup reserved juice. Bake at 350° for 30 to 40 minutes or until golden. Serve warm or cold.
Pour 2 1/2 cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar and 2 Tbsp. of water (the water comes from the 1 Cup listed above). Pour the yeast mixture into the well but do not mix with flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed. Turn dough out on counter top and knead until smooth. Add remaining 1/2 Cup flour as needed. Put dough in a bowl, cover, and let rise until double in size. Punch down dough and divide the dough into 12 parts. Shape into oval rolls and place 3 inches apart on a greased and floured cookie sheet. Cover and let rise until double in size. Use knife to make an X across each roll. Beat egg white and 1 tsp. water with a fork until frothy and brush on the rolls.
Cut chicken into bite-size pieces and cook. Defrost broccoli and cut into bite-sizes. Save flower tops in a separate bowl for later. In a bowl, mix together mayonnaise, cream of chicken soup, chicken, lemon juice and curry powder. In a 9 x 13-inch pan, place broccoli on bottom; add chicken mixture next. Add cheese on top. (Optional: Add bits of Macadamia nuts on top.) Bake at 350° for 25 minutes. Last 5 minutes, put broccoli flowerets around edge of casserole and bake 5 minutes more.
Combine the first 5 ingredients in a bowl; stir well. Cut in margarine with a pastry blender until mixture resembles coarse meal; set aside.
Mix together the oleo, eggs and water.	Add the remaining ingredients. Bake	in a 350° for 6 minutes on the lower oven shelf and 6 minutes on the upper oven shelf.
Cut apples in chunks. Place all ingredients in a saucepan. Bring to a boil. Reduce heat to a low setting. Simmer 15 minutes or until tender. Mash or cool and puree in food processor. Stores well in glass jars in refrigerator. Yields approximately 4 cups.
Wash and dry dandelions. Place in bowl and let stand in a warm place. Fry and dice bacon. Drop the bacon with drippings on top of the dandelions. Mix butter and cream and melt slowly. Beat the eggs; add salt, pepper, vinegar and sugar. Pour into the frying pan and cook until it thickens like a custard. Pour this smoking hot over dandelions and stir well.
Combine first 3 ingredients in a bowl; beat with electric mixer until blended. Add sugars and mix well.
Preheat oven to 375°. Cream Crisco and sugar. Add eggs and molasses; mix well. Add fruits, nuts, dates, vanilla, soda, water, then flour, spices and salt which have been sifted together. Drop by spoonful onto well-greased and floured cookie sheet. Bake at 375° for 15 minutes. Remove to rack to cool.
Beat eggs lightly and sugar, salt and milk. Pour mixture into pastry-lined pie plate. Bake at 425° to 450° for 10 minutes. Reduce heat to 325° for 30 minutes or until a knife inserted in the center comes out clean. Cool pie on wire rack. Refrigerate covered. Chill well before serving. Makes 8 servings.
Put brisket in baking pan. Cover with cranberries, then onion soup mix. Cover tightly with foil or pan cover. Bake at 350° for 2 1/2 to 3 hours. Slice when cool and return to pan. Add water to pan, if necessary, to thin gravy. Reheat in gravy.
Mix all ingredients together well. Bake, uncovered, in 350° oven for 40 to 45 minutes or until juice is absorbed.
In 6 quarts of water, cook bones, onion, celery and salt until tender. Peel off meat from bones. Discard bones (or give to your dog). Add shredded cabbage, tomatoes, basil, pepper, parsley and garlic. Cook until cabbage is tender, adding water as necessary (about 1 hour). Add veggies; cook until tender. Enjoy!
Wash and core apples. Place in baking dish. Put 1 tablespoon sugar in each. Fill centers with mincemeat to which rum or bourbon has been added. Sprinkle with nutmeg; add remaining sugar and water. Add lemon and bake 1 hour at 400° until tender. Serve as a side dish or top with sweetened bourbon-flavored whipped cream and use as dessert.
Mix all ingredients except cracker and butter. Crumble crackers into butter; put 1/2 of cracker mixture in bottom of casserole dish. Layer chicken on top; pour soup mixture over chicken, then top with remaining 1/2 of crackers. Cook at 375° for 25 minutes.
Cream oleo and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts. Form into 2 rolls, 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4-inch thick. Place on ungreased cookie sheet. Bake at 375° for 12 minutes or until edges are golden.
Brown sausage and drain well. Combine eggs, milk, bread cubes, cheese, mustard, salt and pepper in a bowl. Add sausage and pour into greased 8 x 1 1/2-inch baking dish. Cover and refrigerate several hours or overnight. Bake in 350° oven for about 45 minutes or until nearly set in center. Let stand 10 minutes before serving.
Drain tuna and set aside 2 tablespoons of tuna juice. Mix tuna, egg and onion until sticky. Stir in flour. Add baking powder to tuna juice; stir into tuna mixture. Form into small patties. Fry patties in oil over medium heat for 5 minutes. Turn patties once while frying. Place patties on several paper towels to drain.
Coat both inside and outside of Cornish hen with extra virgin olive oil. Apply salt, pepper and chili powder inside and outside. Roast on roasting rack (especially for birds) or roasting pan with rack for 45 to 50 minutes at 425°. To check doneness, remove a leg, making certain clear liquid runs out. The more hens cooked, the more roasting time is increased. These birds are crispy and delicious!
Combine milk, cereal, oatmeal and honey. Let stand 2 minutes. Add applesauce and egg whites; beat with mixer. Stir in raisins, then gently fold in dry ingredients. Put in muffin cups. Makes 9 muffins. Bake at 375° to 400° for 14 minutes.
Brown roast on both sides. Add mushroom soup and 2 cans of water. Cook over low heat 3 1/2 hours. Cook noodles. Cut roast in pieces. Pour beef and gravy over noodles.
Mix cream cheese with barbecue sauce. Spread over tortillas. Layer lettuce leaves. Layer roast beef. Sprinkle cheese. Top with tomatoes and onion. Roll up and serve.
Brown ground beef in skillet. Add salt, black pepper, sauces and chili powder. Simmer over low heat 15 minutes.
Cook noodles in boiling salted water for about 2 minutes. Cover and remove from heat. Let stand for about 10 minutes.
In 1 1/2 to 2-quart saucepan heat margarine over medium heat until bubbly and hot; add onion, celery and carrot and saute until vegetables are tender. Sprinkle vegetables with flour and stir quickly to combine; gradually stir in water. Add broth mix and, stirring constantly, bring to a boil. Add asparagus and cook, stirring, for about 3 minutes; add milk and cheese and continue stirring and cooking until cheese melts. Reduce heat to low, add remaining ingredients, and cook until thoroughly heated.
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla. Pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper lined muffin cups 2/3 full. Bake at 375° for 20 to 25 minutes. Brush tops with melted butter and sprinkle with sugar. Yields 1 dozen.
Mix all ingredients except topping by hand. Bake in a 9 x 13-inch pan at 350° for approximately 35 to 45 minutes.
Mix all ingredients together. Bake at 350° for about 1 hour until brown.
Mix crushed wafers, sugar, nuts and cocoa. Add syrup and bourbon. Mix real well. The mixture should be moist but not soggy. Roll mixture into small balls. Roll in powdered sugar or granulated sugar. Store in airtight container. Balls can be made as far ahead as you like.
Mix flour, baking powder, sugar, salt and pepper. Add clam liquor, milk and eggs. Stir until well blended and add clams and butter. Mix thoroughly. Drop from a spoon into deep hot fat (375°) and fry 4 to 6 minutes until well browned. Drain on unglazed paper.
Over the charcoal, pour 1 spoonful water, 1 spoonful ammonia, 1 spoonful blueing and 1 spoonful salt. Add few drops of food coloring. Set it in a warm place to grow.
In saucepan, combine spinach and onion; cook according to spinach package directions. Drain well, pressing out excess liquid. Combine eggs, cheeses, salad dressing, butter or margarine and garlic powder. Add spinach mixture and muffin mix; mix well. Cover and chill. Shape dough into 1-inch balls. Cover and chill until serving time. (Or place in a freezer container; seal, label and freeze.) To serve, place chilled or frozen puffs on a baking sheet. Bake in a 350° oven until light brown. Bake chilled puffs for 10 to 12 minutes; bake frozen puffs for 12 to 15 minutes. Serve warm. Makes about 60.
Boil fryer in large pot full of water. Save chicken broth. Debone chicken. Cook egg noodles in broth. When draining egg noodles, save chicken broth. Saute celery, onion, pimentos, olives and mushrooms in 1 stick oleo. Add jar of Cheez Whiz to drained noodles. Mix chicken, noodles, vegetables and cream of mushroom soup. Add some chicken broth if mixture is too thick. Heat through before serving.
Mix brown sugar and flour in a saucepan. Mix together eggs and vanilla. Add butter and salt. Add corn syrup and walnut pieces. Warm over low heat until butter is melted. Turn into pie shell and sprinkle with walnuts. Bake on lower rack of oven at 375° for 40 to 45 minutes until filling is set in center. Cool before cutting.
Mix butter and Velveeta and melt (can use microwave) just enough to stir easily. Mix everything together, add vanilla. Pour out on cookie sheet with sides or 9x13 cake pan for thicker fudge. Keep refrigerated.
In 4-quart pan, cook the chicken in water until tender. Remove from pan. Debone chicken and dice into small pieces. Return to pan. Add celery, onion, corn and salt and pepper to taste. Cook until corn is tender. Bring chicken broth to boiling and add noodles (as many or as few as you like). Just before serving, stir in sliced eggs and heat for 5 minutes.
Grease pan (9 x 9-inch or muffin pan). Mix all ingredients well. Pour into pan and let set for 15 minutes. Bake for 25 minutes at 400°.
Cook beef and onions in small amount of water. Drain all water. Add remaining ingredients. Simmer for 20 minutes.
Mix all ingredients together well. Bake at 350° for 30 minutes. Serve with crackers or Fritos.
Beat eggs for 3 minutes. Mix in remaining ingredients. Pour into pie crust. Bake at 350° for 50 to 55 minutes.
Take a chicken and pull off skin. Put in square pan lined in aluminum foil. Sprinkle garlic salt and lemon pepper over chicken. Bake for 25 minutes on 400°. Take out and turn over. Bake for another 25 minutes. Take out and drain juice. Coat with butter. Cover completely with crushed chips. Broil until chips are golden brown.
Bring the first two ingredients to a boil and cool to room temperature. Add the other ingredients and mix well. Pour into mold or long casserole dish. Stays congealed well.
Melt Crisco, add water, salt and sugar and dissolve yeast in 1/3 cup warm water and 1/4 teaspoon of sugar. Beat eggs in large pot. Add sugar, Crisco and warm water mixture. Mix well. Add yeast mixture. Mix well. Then beat in flour until too stiff for beater. Remove beaters and stir the rest of flour in. Place dough in greased crock or Tupperware. Cover and put in warm place to raise. When double, punch down and let raise again. Then make into rolls, any kind.
Fry meat (chop and drain). Add Del Monte and 1 can of water for each. Add onion, salt and pepper to taste and Tabasco sauce. Let simmer for 1/2 hour. Pour over ditalini or elbow macaroni. Sprinkle with cheese.
Precook carrots a little. Boil tomato soup, sugar and 1/4 can water for 1 minute. Cut bacon into small pieces. Mix carrots, soup and bacon together in lightly greased casserole. Bake at 350° about 1/2 hour or until carrots are tender.
Let Grape-Nuts stand in warm milk for 5 minutes. Beat eggs and sugar together. Add to milk mixture and bake pudding in pan of water in a slow oven. Raisins or dates may be added.
Reserve 48 whole almonds. In blender or food processor, chop remaining almonds until finely ground.
Drain fruit cocktail. Combine Cool Whip, cottage cheese and dry Jell-O. Add fruit cocktail. Fold together well. Chill at least 1 hour before serving.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. In a large bowl, combine brown sugar, butter and vanilla extract; beat until creamy. Add egg; beat well. Gradually add flour mixture; mix well. Stir in 1 1/3 cups semi-sweet chocolate morsels and nuts. Spread into foil-lined 9-inch square baking pan.
Mix taco seasoning mix into refried beans. Spread into low roasting pan (9 x 12-inch). Spread sour cream over bean mixture. Top with Cheddar cheese. Bake at 350° for 30 minutes or microwave on High for 5 to 8 minutes until warm. Garnish with shredded lettuce and diced tomatoes. Serve with tortilla chips.
Soften yeast in water; combine in bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form stiff dough, beating after each addition. Cover; let rise until doubled, about 1 hour. Stir down; put into well-greased 8-inch round casserole (1 1/2 to 2-quarts). Let rise until light, 30 to 40 minutes. Brush with butter and sprinkle with salt.
Layer bread in 13 x 9 x 2-inch baking dish. Cook sausage and drain well. Place over bread. Add other ingredients together except cheese. Add to baking dish and then add cheese. Bake at 350° for 25 minutes.
Mix jello and cool. Grind apple, orange and cranberries. Add sugar. Let stand 10 minutes. Add to jello. Add nuts. Let jell and serve.
Sift first 6 ingredients together. Make a well in the flour mix and add oil, sugar, eggs and pumpkin. Beat well. Bake 1 hour at 325° in 2 greased and floured loaf pans.
Toss macaroni with oil. Add all remaining ingredients. Pour into lightly greased crock pot. Stir well. Cover and cook on low 3 to 4 hours. Stir occasionally.
Step 1: Mix well margarine, flour and pecans, and press into pan. Bake at 350° for 15 minutes. Let cool.
Shred or cream English cheese or Philadelphia creamed cheese. Mix it well with these ingredients: onion, green pepper, olives, sour pickles, pimento, egg, cracker crumbs, salad dressing and salt. Form into a roll; wrap in a wax paper. Chill overnight. Place roll on lettuce leaves on appetizer tray with crackers. Garnish with stuffed olives.
Mix ingredients in order given, except add 1/4 cup of the Cheddar cheese to mixture. Place remaining 1/4 cup cheese on top. Bake at 350° for 45 minutes, uncovered. Serve warm with crackers. Makes a great hors d'oeuvre!
Layer in dish: onions, chicken, soup, tomatoes, chips and cheese. Put a few chips on top. Bake at 350° for about 30 to 45 minutes.
The most difficult thing about this recipe is mixing it all together. Put into a large casserole and crumble bacon on top. Do not use bacon bits. Bake at 350° for 1 hour. Serves 12 to 16 people.
Mix ingredients and pour into large containers and freeze. Remove from freezer and thaw to slush stage.
Combine pumpkin, brown sugar, egg substitute and spices. Add milk and blend. Pour into pie shell and bake at 400° for 50 minutes.
Combine the first 3 ingredients; cook until tender. Add remaining ingredients just before boiling.
Cream Parkay (must be Parkay) and sugar. Add beaten eggs and vanilla. Stir well. Add sifted flour and work into smooth dough with hands. When smooth, place in Spritz tube, using blade of your choice. Cut or shape and place on slightly greased cookie sheet. Bake 10 to 12 minutes in 350° oven. (I usually cut recipe in half.)
Beat eggs until light and foamy; add oil, sugar, zucchini and vanilla. Mix lightly but well. Sift flour, salt, soda, baking powder and cinnamon together. Add to egg mixture. Blend well. Add nuts. Divide into 2 well-greased and floured 9 x 5 x 2-inch baking pans. Bake at 325° for about 1 hour or until bread tests done. (I check with toothpick.) Remove from pans and cool on rack.
Spray a casserole dish with Pam. Place okra in bottom of dish, then add sliced pepper, sliced onion, tomatoes and Ro-Tel. Season with salt and pepper to taste. Top with pats of butter and sugar. Bake in a 400° oven for 1 1/2 hours.
Place ingredients in a 9 x 13-inch casserole dish. Bake for 1 to 1 1/2 hours at 350°. The last 10 minutes, sprinkle with cheese on top and place back in oven until it is bubbly or melted. Quick and easy and very good.
Heat oven to 425°. Line cookie sheet with foil. Spray foil with nonstick cooking spray. Sprinkle with cornmeal. Spray medium nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until no longer pink. Add onion and garlic; cook 1 to 2 minutes or until onion is tender. Stir in pizza sauce and Romano cheese. Remove from heat. Stir in spinach and Mozzarella cheese. Remove pizza dough from can; do not unroll. Cut roll into 4 equal portions. Roll each portion into 6 to 7-inch round. Spoon 1/4 of spinach mixture onto half of each round. Fold untopped half over filling; press edges together. Place on cookie sheet; reshape if necessary. Bake at 425° for 10 to 15 minutes or until golden brown.
Heat oven to 400°. Grease a baking pan. Cook beef and onions in a
Prepare noodles according to package directions, except reduce the water to 3 cups total. Stir in remaining ingredients. Serve.
Mix sugar, cream, oleo and Karo syrup. Cook until it forms a firm soft ball. Remove from heat. Add pecans and vanilla; stir until it thickens. Drop by teaspoon onto wax paper.
Preheat oven to 350°. In 9 x 13-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; mix together and press onto bottom of pan. Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle condensed milk evenly over all. Bake 25 to 30 minutes or until golden brown. Remove from oven; drizzle with melted chocolate. Cool completely. Cut into squares. Store loosely covered at room temperature. Makes about 32 squares.
Cream 3 tablespoons sugar and oleo. Add pretzels. Press into 9 x 13-inch pan and bake 10 minutes at 350°. Cool.
Season chicken to taste. Place in greased baking dish. Combine remaining ingredients. Pour over chicken. Bake uncovered for 1 to 1 1/2 hours at 350°.
Soak yeast and sugar for 15 minutes in water. Add remaining ingredients and 2 cups white flour. Beat 5 to 10 minutes with mixer. Stir in rest of flour, enough to make a not too stiff bread dough. Knead. Place in greased bowl and cover. Let rise until double in bulk. Punch down. Let rise again. Shape into loaves. Let rise and bake at 375° until done, about 45 minutes.
Dice onions small. Dice tomatoes. Cut salami, cheese and ham roughly in 1/4-inch squares. Add all ingredients in a large bowl, then stir. Add lettuce. Add olive oil slowly. Check to taste after 2nd tablespoon olive oil. Spoon on sliced Italian or French bread.
Use 2-quart glass pitcher bowl with handle. Put peanuts, sugar, Karo and salt in bowl and cook in microwave 4 minutes. Remove and stir; return to microwave and cook 2 minutes. Remove and stir in vanilla and oleo. Return to microwave and cook 2 minutes longer. Remove and gently stir in the soda. Stir until light and foamy; immediately pour onto foil-lined cookie sheet. Let cool for 1/2 hour to 1 hour. Break into pieces.
Mix Good Seasons, olive oil, water and vinegar together. Marinate chicken breasts, cut in half, for 1 hour or longer in dressing.
Place sliced apples in a 9 x 13-inch cake pan. Sprinkle apples with 3/4 cup sugar mixed with 1 teaspoon cinnamon. Blend remaining ingredients and sprinkle over apples. Bake at 350° for 40 minutes.
Soak lima beans overnight. The next day, cook until beans are tender. Drain and reserve approximately 1/2 condensed soup can of lima bean broth. Put in baking dish and add remaining ingredients. Cook for 2 hours in 350° oven, uncovered, for 15 minutes if runny. If in a hurry, substitute 3 cans of lima beans for dry ones.
Mix cornstarch and sugar. Beat eggs in a separate bowl. Mix sugar, eggs and cornstarch together; then add pineapple. Bake at 350° for 45 minutes in a smaller casserole dish.
Preheat oven to 350°. Arrange cooked vegetables on bottom of 9 x 13 baking dish. Layer shredded Cheddar on top of vegetables. Sprinkle with 1/2 cup Romano. Layer shrimp, then sprinkle with remaining Romano. Beat the eggs with the wine, Worcestershire sauce, hot sauce and salt and pour over all. Spread the soup (undiluted) over the casserole and sprinkle with the bread crumbs. Bake for 1 hour.
Cook spinach and squeeze out excess water. Mix together all ingredients, reserving some Mozzarella for top. Mix well. Place in baking dish (lightly sprayed with cooking spray). Sprinkle reserved Mozzarella on top. Bake at 400° for 30 to 35 minutes or until cheese is melted and bubbly. Serve with crackers or toast points.