HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Prepare cake mix as directed on package. Divide batter into 2 bowls. Add lime gelatin to one bowl and lemon to the other. Stir through. Pour each into separate wax paper-lined greased and floured 9-inch round cake pan. Bake 28 to 30 minutes (until toothpick inserted in center comes out clean). Cool 15 minutes. Remove from pans. Cool on wire racks. Place lime cake layer on serving plate. Spread with 1/2 tub whipped topping. Top with lemon cake layer. Frost cake with remaining whipped topping. Store in the refrigerator until ready to serve. Yield: 12 servings.
Brown hamburger meat. Place meat in microwave dish and add tomatoes and cheese. Microwave on HIGH until cheese is completely melted. Serve hot over chips.
In a large bowl mix dry ingredients first, then add milk, applesauce, oil, eggs and nuts. Stir well. Pour batter into one large greased loaf pan. Sprinkle topping over the batter and bake at 350° until done.
Place clean beans in water. Bring to a boil in heavy pot. Add next 6 ingredients. Stir well. Lower heat to simmer. Place bacon on top. Cover and cook for 6 to 8 hours. Add small amount of water occasionally, if needed. Serves 4 to 6.4
Mix sugar, flour and beaten egg yolks together in a double boiler. Add Carnation milk. Fill to top of double boiler with regular milk. Cover and cook until filling becomes a medium thickness.	Add butter and vanilla to hot filling. Let cool. Pour over your bananas and wafers in a square casserole dish. Top with meringue. Bake until golden brown.
Rinse spaghetti. Mix all ingredients together except the cucumbers and tomatoes. Add Italian seasoning according to taste. Let salad marinate overnight, then add cucumbers and tomatoes the next day. Mix well, stirring from the bottom. (Dressing will settle to the bottom of bowl; make sure salad is stirred from the bottom just before serving.)
Mix all ingredients together; store in airtight container. To make tea, place as much of mixture as you like in bottom of cup and fill with hot water, or mix cold water for iced tea.
In a medium bowl, beat the first one-third cup sugar, the margarine or butter, shortening and 1/4 teaspoon of vanilla on medium speed of an electric mixer until combined. Blend in flour and salt until crumbly. Pat onto the bottom of a 9-inch spring-form pan. Set aside. Place apple slices in a single layer in a shallow baking pan. Cover with foil. Bake in a 400° oven for 15 minutes.
Mix oil, water and egg. Combine and beat by hand for 50 strokes. Bake in 9 x 13-inch pan for 25 minutes at 350°. Remove from oven and immediately spread with Marshmallow Fluff. Sprinkle with nuts. Break candy bars into pieces and place on top. Return to oven for about 2 minutes to allow chocolate to melt. Spread with knife.
In a large bowl combine first 4 ingredients. In another bowl, combine cheeses. Spread 1 cup of bean mixture in bottom of a 13 x 9 x 2-inch pan. Layer 1/4 of noodles on top. Top with 1 1/2 cups bean mixture and 1/4 cheese mixture. Repeat 3 more times. Bake at 350° for 45 minutes to 1 hour. Let stand 10 minutes before serving. Makes 6 to 8 servings. Top with sour cream and chopped cilantro.
Preheat oven to 250°. Mix all ingredients together. Fill buns with mixture. Set each sandwich on a square of aluminum foil. Wrap foil around sandwich, leaving an opening about the size of a half dollar at the top. Place on tray. Bake at 250° for 1/2 hour, making sure cheese is melted.
Remove stems and saute. Add bread crumbs and seasonings. Mash together and fill mushroom caps with mixture. Place on greased cookie sheets. Bake at 350° for 10 to 12 minutes.
Roll each biscuit out individually, then spread each with pizza sauce. On one side of each biscuit, layer all veggies and top with cheese. Then take other side and fold over top of the veggies. Close by using fork to press together. Place each on greased cookie sheet. Brush with butter on top and bake about 25 to 30 minutes.
Slowly cook onions in oleo until tender. Add remaining ingredients and simmer about 5 minutes. This sauce is very good for chicken or pork. I often add browned spareribs and simmer for about an hour. Excellent! Recipe easily doubles.
Combine all ingredients except the cheese. Pour into a 2-quart casserole dish and then top with cheese. Bake at 350° for 45 minutes.
Heat cider, cinnamon candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes. Remove allspice. Stir in honey. Makes 24 servings.
Remove the tips and cut wings at the joint so you have 2 small pieces from each. Bake wings at 350° while you prepare the sauce. Remove chicken wings from the oven and pour off any fat. Cover with sauce. Loosely cover pan with foil and bake for 30 to 40 minutes.
Boil potato until tender. Rice it to obtain a very smooth mixture. Mix with powdered sugar until thick enough to knead. Knead well and roll out and spread with peanut butter. Spread peanut butter 1/4-inch thick. Roll as for a jelly roll. Slice.
Thaw broccoli and drain well. Beat eggs, melt butter and add corn, onion and broccoli. For topping, use crouton crumbs or bacon. Bake at 350° for 35 minutes.
Combine in large bowl. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. Best when topped with white icing.
Slice potatoes and put into a 4 quart casserole dish. Add mushroom soup. Cover and bake at 350 degrees for an hour. Add cheese and bake 15 minutes or until tender (covered).
Wash and trim potatoes (do not peel), carrots, parsnips, sweet potatoes (unpeeled) and turnips. Cut into 1/2-inch pieces. Add vegetables to boiling water. Cover and cook 7 minutes. Slice onions and shallots; transfer cooked vegetables to bowl and cover loosely with foil. Melt margarine in skillet. Add onion and shallots. Saute 2 minutes. Drain and discard any liquid from bowl. Add vegetables to skillet; add oil, sugar and salt. Cook. Stir frequently from bottom of skillet 10 to 15 minutes until brown and tender. Add pepper. Sprinkle parsley on top before serving. Serves 4.
Cook spaghetti as directed. Brown beef. Add tomato sauce, salt and pepper. Remove from heat. Combine cheeses and sour cream. Add onions. Use 2-quart dish. Spread 1/2 noodles. Cover with sauce and cheeses in layers and repeat with second half of noodles, sauce and cheeses. Bake at 325° for 25 to 30 minutes.
Dissolve yeast in lukewarm water. Mix well, then add to yeast mixture hot water, oil, sugar, eggs and salt. Add flour and wheat germ. Chill in refrigerator until firm, about 2 hours. Shape into rolls. Let rise and bake at 425° for 10 minutes or freeze raw rolls for later use.
Line "buttered" dish with a layer of crumbled cheese crackers (Cheddar). Drain 1 can of peas with pearl onions, layer over crackers. Put another layer of crumbled cheese crackers. Add 1 tablespoon soy sauce to 1 can mushroom soup with 1 cup milk. Pour over mixture. Salt and pepper to taste. Bake at 350° for about 20 to 25 minutes or until lightly browned.
Pound steak. Cut into 6 serving size pieces. Sprinkle with salt and pepper. Dip in flour. In heavy skillet, brown meat in heated oil along with mushrooms and onions. Add wine and juice from mushrooms. Cover. Cook over low heat 1 to 1 1/2 hours or until meat is tender. Makes 6 servings.
Preheat oven to 350°. Sprinkle hard-cooked eggs in bottom of pie crust. Top with ham and cheeses. Combine beaten eggs, cream, salt and pepper. Pour over filling. Bake on preheated cookie sheet until mixture is set, about 35 minutes. Let stand before serving.
Chop tomatoes; drain well. Measure juice and add same amount of water to pulp. Scald mixture and drain off liquid. Repeat this process twice, adding fresh water, scalding and draining. Add next 4 ingredients to pulp and cook until mixture is clear. Add remaining ingredients and cook until mixture is thick. Can hot.
Mix all together thoroughly and let cure for 48 hours. Stuff into jars and pressure can for 35 minutes or cold pack for 2 1/2 hours.
Brown onions in butter and garlic salt. Put in large pot along with tomatoes, corned beef, beans, Worcestershire sauce and red and black pepper; salt to taste. Add cooked potatoes and then corn last. Cook on low 20 to 30 minutes, stirring often.
Combine oats, powdered sugar and peanut butter in a medium-sized bowl; mix together until the mixture is crumbly. Combine mix, eggs and mayonnaise in bowl. Spray microwave-safe 10 x 6 x 2-inch baking dish with cooking spray. Spread batter in prepared dish. Sprinkle with peanut-butter topping. Microwave at half power (50%) for 5 minutes, turning once. Turn again. Microwave at full power (100%) for 4 minutes. Remove dish to wire rack to cool completely before cutting. Makes 18 brownies.
Blend cream cheese (softened) and Cool Whip together. Stir in pineapple juice and powdered sugar.
Mix all together. Put in loaf pan and add two strips of bacon on the top. Bake 1 hour at 350°.
Cream margarine; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Stir soda and vanilla into applesauce.
Heat oven to 250°. Melt butter in shallow pan. Stir in Worcestershire sauce and salt. Pour over snack mix and stir to coat well. Heat approximately 1 hour, stirring every 15 minutes. If desired, place on absorbent toweling before storing in tins.
Combine sugar, Crisco, egg and milk. Combine salt, flour, soda and baking powder. Add vanilla and melted chocolate. Drop on cookie sheet. Bake at 350° for 10 to 12 minutes. Frost with chocolate frosting.
Prepare tomatoes, basil and garlic while pasta is cooking as per package. Drain pasta; mix in Mozzarella and toss. Add the rest of the ingredients. Toss thoroughly.
Combine sugar, water, syrup and salt in saucepan. Cook, stirring constantly, until mixture boils. Cover for 2 minutes. Uncover and cook, without stirring, to hard boil stage (254°). Pour in steady fine stream over egg whites and continue beating with electric or rotary beater until mixture holds it shape and loses its gloss. Stir in vanilla extract and nuts. Drop by teaspoons onto waxed paper.
Combine drink mix, banana, and water in blender. Blend until smooth. Add crushed ice and blend until ice is almost melted. Makes 2 cups or 4 servings.
Combine all ingredients. Place in an 8 x 8-inch baking pan. Bake at 400° for 1 hour.
Combine 2 tablespoons sugar and cornstarch in small saucepan. Add water. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool.
Coarsely grind squash, onions and bell peppers; add salt. Let set overnight. Next morning, drain. Wash in cold water, using a fine wire colander. Squeeze out excess liquid. Mix together the rest of the ingredients; bring to boil. Add relish mixture; let return to boil and boil about 2 minutes. Put in jars and seal.
Prepare cornbread mix according to directions; cool on wire rack. Mix with herb dressing. Saute onions and celery in butter until tender. Add salt, pepper, cheese, eggs, squash, sage, sauteed onions and celery to bread mixture. Add broth. Remove giblets from turkey; rinse turkey with cold water and pat dry. Sprinkle cavity of turkey with salt. Put stuffing into turkey. Brush turkey with vegetable oil. Cook at 325° for 4 to 4 1/2 hours, covered.
Peel and slice enough potatoes to cover 1 inch deep on bottom of 9 x 13-inch pan. Mix cream of mushroom soup and sour cream. Pour over potatoes. Lay seasoned pork chops over potato mixture. Cover with foil. Bake at 350° for 2 hours, uncovering foil last 10 minutes.
Chop onions and green pepper; crumble cheese, corn bread and white bread. Mix all other ingredients together. Put it in a cake pan and pour catsup on top. Smooth with spoon and bake for 35 to 40 minutes.
Beat eggs slightly and combine with remaining ingredients. Pour into pie shell. Bake at 325° for 50 minutes. Before pouring mixture into pie shell, be sure to stick a few fork holes in the bottom.
Crumble sausage into a large sauce pan. Cook over medium-low heat. Add onion. Cook and stir until transparent. Drain. Discard all but two tablespoons of drippings. Stir in flour. Cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings. Cook stirring until thickened. Serves 4-6.
Melt chocolate in 200° oven for 1/2 hour. Remove from oven and add to other ingredients. Drop by spoon on wax paper. When cool, they're ready to eat.
Cook rice; let cool. Add eggs to rice; mix well. Add other ingredients; mix well. Drop by tablespoon into very hot oil; fry until golden brown. Sprinkle with powdered sugar.
Cream butter and sugar together. Beat in eggs one at a time. Add salt and vanilla. Mash bananas and add soda to them. Mix nuts with flour and add to butter-banana mixture. Pour into greased loaf pans. Bake at 350° for 60 to 70 minutes. Remove from pans and cool on racks.
Saute carrot, spinach and onion in 2 tablespoons margarine. Salt and pepper and add Parmesan. Place mixture in center of each chicken breast; fold in half or roll closed. Place in casserole dish. Melt 1 tablespoon margarine in separate bowl and add bread crumbs. Mix together and pat mixture over the top of chicken. Cover and microwave on High for 10 minutes or until chicken is done.
Mix ingredients together and pour into a greased 2-quart casserole dish. Bake at 350° for 1 hour or unti lightly brown.
Sprinkle chops with salt. Brown in oil on both sides. Drain. Place chops in 13 x 9 x 2-inch baking dish. Sprinkle rice around chops. Combine water, tomato sauce, taco seasoning and salt. Pour over chops and rice, cover tightly and bake at 350° for 1 hour. Remove cover and sprinkle with cheese and top with green pepper. Cover and bake for 15 minutes.
Brown hamburger, onion and pepper. Add chili powder, tomato sauce, salt and black pepper. Mix cornbread and pour half in bottom of casserole dish. Add layer of meat. Top with remaining cornbread. Bake at 400° until done.
Combine all finely chopped vegetables. Stir in seasonings. Marinate 15 minutes. Simmer 5 minutes. Refrigerate or freeze.
Combine sugar or Sweet 'N Low, water, egg whites and cream of tartar in top of double boiler; beat at high speed for 1 minute. Set over simmering water in the bottom of a double boiler. Continue to beat at high speed for 4 to 5 minutes, until soft. Remove from heat when soft. Add vanilla to frosting; continue at high speed for 1 to 2 minutes, or until thick. Use 2 1/2 tablespoons per portion when frosting.
Heat oven to 350°. Grease 9 x 12-inch pan. In large glass or Tupperware bowl, microwave butter and unsweetened chocolate at High for 1 to 1 1/2 minutes. Stir mixture until smooth, then stir in sugar. Add eggs, one at a time, beating with wooden spoon until blended. Stir in flour, vanilla and salt. Spread into pan and sprinkle chocolate chips on top. Bake 30 minutes. Cool completely in pan, then cut into bars.
Add eggs, salt, sugar and nutmeg to taste to potatoes and mix well. Add flour; flour is added just before you spoon it into soup. Cover and cook for 15 minutes.
Heat oven to 350°. Brown beef and drain. Cook macaroni as directed on package; drain. Mix all ingredients, except potato chips. Pour into an ungreased 2-quart casserole dish. Cover and bake for 40 minutes. Uncover; sprinkle with chips. Bake an additional 5 minutes.
Squeeze lemon and grate rind into saucepan. Mix all other ingredients together, except butter, and cook until it comes to a boil, stirring often. Continue cooking until it thickens. When thick, take from stove and stir in butter. Keep stirring. Don't let it stick.
Melt bouillon cubes in boiling water in a 9 x 13-inch pan. Add soup mix and rice. Cover with chicken and bake in 350° oven for 1 1/2 hours or 3 hours at 225°. Sprinkle with parsley and paprika if desired.
Wash cauliflower, broccoli and onions. Cut in small pieces. Combine mayonnaise, sour cream and sugar. Mix well to make a smooth sauce. Pour over vegetables. Stir well. Add celery seed, salt and pepper. Chill well before serving.
Put sugar, butter, eggs, milk, salt and yeast cake in a saucepan; heat (do not boil) until warm and yeast is dissolved. Pour into flour; knead dough until it comes away from pan (add raisins, if desired). Cover; put in warm place. Let raise until double in bulk. Punch down; let raise again. Grease pan and fill halfway. Let set 1/2 hour. Bake at 350° for 30 to 40 minutes.
Melt margarine. Remove from heat and add remaining ingredients. Pour in unbaked pie shell and cover with lattice top. Bake at 375° until set, about 35 to 40 minutes.
Add sweetener with beaten egg, butter and vanilla. Proceed as for regular cake. Turn into a 9 x 5-inch loaf pan lined with foil. Bake for 1 hour at 350°. This cake freezes well.
In a saucepan over medium heat, bring water, parsley, sugar and salt to the boil. Add sprouts. Cover and simmer for 6 to 8 minutes or until tender; drain. Add butter and water chestnuts; heat through. Yield: 6 servings.
Tear bread into pieces and place in buttered 9 x 13-inch pan. Dot with butter. Cover with cheese and ham. Mix all other ingredients thoroughly. Pour over bread, cheese and ham. Let set overnight or 8 hours in refrigerator. Bake at 350° for 1 hour or until knife test in center comes out clean. Let stand 5 minutes before serving.
Brown meat; drain in a colander. Saute onion, garlic, celery and parsley in olive oil. Add mushrooms. Add ground beef. Add thyme, salt and pepper. Add pecan halves and mix. Lower fire, cover and continue cooking 10 minutes. Cool and refrigerate.
Fry bacon; remove from grease. Crumble and save. Fry okra until all slickness is gone. Remove from grease and add to bacon. Fry onions, celery, garlic, green onions, green pepper and parsley until limp. Add chili powder and mix well. Now add everything up to and including 6 cups hot water. Check list. Cover and cook slowly until mixture is thick, about 1 hour. Add raw, cleaned shrimp and cook 15 to 20 minutes. Add file, curry and olives. Leave out last 4 ingredients to freeze sauce. Serve over steamed rice.
Boil chicken until it is done. Debone and cut in bite-sized pieces. Cook broccoli until tender. Spread broccoli in baking dish; then spread chicken on top of that. Prepare sauce and pour over this. Mix cream of chicken soup, mayonnaise, curry and lemon juice and pour over broccoli and chicken. Place slices of American cheese on top and bake 30 minutes at 350°.
Beat eggs, adding cheese, salt, pepper, parsley and garlic. Add small amounts of flour needed to make a pancake batter, not too thin or thick. Drop by large spoons into hot oil in frying pan. Brown one side and then the other. Cool and cut up into small squares. Drop into hot soup. If batter is too thick, thin out with milk.
Mix well and pour into hot skillet, greased with 1/8 cup of Wesson oil. Bake at 325° until golden brown.
Divide the rabbit at the joint and stew until tender. Butter a pan and lay the pieces over the bottom. Beat the eggs. Mix with the other ingredients and spread over the rabbit. Set in a hot oven and bake until brown.
Preheat oven to 375°. Melt oleo in shallow baking dish. Sift flour, sugar, salt and baking powder in bowl. Add milk at once. Stir just enough to blend ingredients. Pour batter over melted oleo in baking dish. Spoon peaches on top of batter. Bake until golden brown.
Put all ingredients in slow cooker with roast. Cook on medium all night. In morning, shred with fork and leave in cooker all day. Serve on French bread or buns.
Place dry ingredients in a large bowl. Dissolve yeast in warm water. Mix eggs, oil, buttermilk and yeast; stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight. Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in refrigerator. May be thinned with milk. Make 16 to 18 (4-inch) pancakes.
Preheat oven to 300°. Combine crumbs and margarine. Pat firmly on bottom of 9-inch spring-form pan. In large mixing bowl, beat cream cheese until fluffy. Add Eagle Brand milk and beat until smooth. Add eggs and vanilla. Mix well.
Scramble sausage; saute onions and bell pepper. Grate cheese. Press each loaf into a rectangular shape. Layer cheese, sausage, onions and bell pepper and cheese. Butter top. Bake at 350° for 25 minutes on greased cookie sheet.
Combine first 4 ingredients. Press in 9 x 13-inch pan. Spread with melted chocolate chips. Refrigerate at few minutes until firm (not hard). Cut into desired size.
Combine wine vinegar, sugar, oil, onion and green pepper and mix well in a large bowl. Drain and add to dressing green beans, waxed beans, kidney beans and garbanzo beans. Marinate in refrigerator several hours or overnight before serving (the longer it marinates, the better it is).
Cook spinach according to package directions; drain well. Squeeze to remove excess moisture. Combine spinach with remaining ingredients, mixing well. Shape into balls and place on lightly greased cookie sheet. Bake at 350° for 15 to 20 minutes. Serves 4 to 6.
Pat crescent rolls in a 9 x 13-inch pan and up the sides. Bake 8 to 12 minutes at 375°. Cool. Next spread the cream cheese, mayo and Hidden Valley Ranch mixture. Put on lettuce and any vegetables that you like, topping with shredded cheese.
Soak cucumbers in solution of 3/4 cup salt to 1 gallon of water. Soak for 7 days. Drain and wash pickles and container. Cover with alum mixture (3 tablespoons alum to 1 quart water). Soak 24 hours, then drain and wash. Cover with vinegar and spices. Soak 24 hours. Drain and layer 3-inches of pickles and 3 cups sugar. Repeat layers.
Mix the sugar, flour, salt and mustard. Combine with the evaporated milk and well beaten egg yolks. Add cheese which has been grated. Cook mixture in top of double boiler over boiling water until thickened and cheese melts. Stir constantly while cooking, then removing from stove and add margarine, chopped pimiento and vinegar. May be kept 2 or 3 weeks in the refrigerator.
Combine flour and margarine in a mixing bowl until crumbly. Add remaining ingredients, using enough evaporated milk to hold mixture together.
Wash chicken breast; debone and cut into 1 to 2 inch strips, following the grain while cutting the meat. Marinate in buttermilk overnight or for a few hours. Beat egg until fluffy (can add a few drops of water). Dip each strip in egg mixture, then shake each one in a small paper bag containing the flour, salt and pepper. Deep fat fry at 250° to 300° until golden brown or in skillet with oil. Drain on paper towel.
Mix noodles with turkey, eggs, mushrooms, celery, almonds and onions. Mix soup and mayonnaise and toss with turkey mixture. Bake at 350° for 30 minutes. A good way to use leftover turkey.
Trim excess fat from chops. In small bowl, combine salad dressing, mustard and pepper, brush mixture on both sides of chops. In a 12-inch skillet, cook chops, covered, over medium-low heat for 20 minutes. Turn chops, add onion, cover and cook 5 to 10 minutes more, or until meat is tender. Top with onions and pan juices. Makes 4 servings.
Remove tops and seeds from peppers. Set aside. Combine rice, ham, chopped onion, coriander, ginger, salt and pepper. Stuff cleaned peppers with rice mixture. Place upright in a shallow pan. Set aside. Combine undrained pineapple, onion, green pepper and tomatoes in a pot. Heat until boiling. Add in cornstarch mixture. Stir until thick. Put the sauce in the pan with the stuffed peppers. Bake at 375° for 30 minutes.
Place shredded zucchini in a colander. Mix with salt. Let stand for 15 minutes. Using hands, squeeze the excess moisture from the zucchini. Mix all ingredients. Add zucchini and mix well (the stuffing will seem dry, but the zucchini will make more liquid when baked). Pour into greased casserole dish. Bake, covered, at 350° for 1 hour and 20 minutes. Serve with chicken.
Brown ground beef with onion in skillet, stirring until crumbly; drain. Spoon into 9 x 9-inch baking dish. Mix soup, milk, salt and pepper in bowl. Pour over ground beef mixture. Arrange biscuits over top. Bake at 450° until biscuits are golden brown. Yields 8 servings.