HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pop popcorn and put in large brown paper bag. Mix brown sugar, margarine and Karo in medium bowl. Cook in microwave on High for 3 minutes. Stir. Cook another 2 minutes on High. Stir in baking soda. Pour mixture over popcorn. Microwave the bag for 1 to 1 1/2 minutes. Shake well and allow to sit 5 minutes before enjoying.
Pour canned peaches, undrained, into 9 x 13-inch cake pan. Sprinkle dry cake mix over top of peaches. Pour melted butter or margarine over cake mix and peaches. Bake at 350° for approximately 30 minutes or until topping is crunchy and brown. Serve with whipped topping.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
Cover bottom of baking pan with split-open cold biscuits. Add sugar over and between biscuits. Cover each biscuit with butter. Cover biscuits with plenty of milk with flavoring in it. Sprinkle with just a dash of salt.
In a large casserole dish, layer the vegetables in order. Mix sour cream and Miracle Whip and spread over the top of the vegetables. Garnish with cheese and bacon. Refrigerate before serving.
Cook broccoli in small pan about 5 minutes; drain well. Mix with soup, egg, cheese and margarine. Pour into a baking dish. Top with crushed crackers and dot with butter. Bake at 350°, uncovered, for 45 minutes. Serves 4 to 6.
Mix ingredients into grits while still hot. Place in greased baking dish. Sprinkle with paprika. Bake in 325° oven for 45 minutes.
Set electric skillet at 380°. Boil sugar, milk, and butter 5 minutes, stirring constantly. Turn off heat; add marshmallows, vanilla, and peanut butter. Stir until melted. Pour into a buttered 8-inch square pan.
Mix all ingredients together and serve in a hollowed out loaf of New York seeded rye (large round loaf). Cube the cut out bread and arrange around loaf. Also serve with cut fresh vegetables.
Mix ingredients together. Mix up more Tang, put a cherry in each ice cube tray section. Pour Tang in trays and freeze. Add to punch.
Chop and saute onion and pepper in a little water. Add next 4 ingredients and cook until thick, stirring constantly. Add other ingredients. Olives are nice if left whole. Pour into casserole and bake for 1 hour at 350°. Will be firmer if made a day ahead and refrigerated. Freezes well. Just heat through to serve.
Mix jello and sugar and place in well-buttered cake pan (13 x 9 x 2-inch). On top of jello-sugar mixture, put the rhubarb. Over the layer of rhubarb, place the marshmallows. Next, take cake mix and follow directions for mixing. Pour cake batter over top of marshmallows. Bake at 350° for about 1 hour. The cake comes out when cut into squares the color of the jello that cooks up into it. Delicious.
Saute onions, sausage and garlic until golden brown in oil. Cut sausage links into 3. Pour in tomato paste, tomato sauce, mushrooms (with juice) and seasonings. Simmer 15 minutes.
Heat oven to 450°. Grease 13 x 9 x 2-inch baking dish. Cook and stir sausage and ground beef until brown. Drain; set aside.
Mix flour, oleo and nuts and press together in large square pan. Bake 20 minutes at 350°. Cool.
Beat eggs. Sift sugar, cornstarch and cocoa together. Add to eggs. Mix well. Add melted oleo and mix well, then add Pet milk and vanilla. Mix well. Bake in 350° oven 45 minutes.
Preheat broiler. Place scallops in a shallow baking dish. Combine remaining ingredients. Baste scallops with one-half of this mixture. Broil 3 inches from heat for 5 minutes. Turn scallops and baste with remaining sauce. Broil 5 minutes more. Serves 2.
Cream margarine and sugar for 10 minutes. Add eggs one at a time. Add flour. Fold in whipping cream that is whipped. Fold in flavoring (1 teaspoon vanilla and 1 teaspoon lemon). Bake in large tube pan.
Mix well and roll out on floured board. Use a saucer to cut out for pies so they will all be the same size.
Combine everything except macaroni; boil and stir. Add macaroni. Better the second day.
In a 9 x 13-inch baking dish, lay out burritos. Pour chili over burritos (if substituting hamburger and tomato soup, pour over at this time). Sprinkle taco seasoning on burritos. Sprinkle onion, olives and half the cheese on. Bake at 375° for about 30 to 45 minutes or until hot and bubbly. Before serving, put lettuce, sour cream, cheese, tomato and olive on top. Cut burritos in 1/2 and serve.
Put cucumber and onion in a large bowl. Sprinkle with salt and mix. Let stand 2 hours or more. Drain. DO NOT RINSE. Heat vinegar and sugar until sugar is dissolved. Drop onion and dill seed in hot vinegar. Reheat to just before boiling. DO NOT BOIL. Put in containers to cool and freeze.
Brown the beef. Add onions and cook until tender. Mix salt and pepper with flour in a small bowl. Mix ketchup and mustard with water. In a 2-quart casserole, place a layer of potatoes, a layer of carrots and 1/3 of the beef. Sprinkle 2 tablespoons of the flour mix on it. Continue to layer the rest of the meat, vegetables and flour. Pour the water over the vegetables. Cover with foil. Bake at 350° for 30 minutes. Remove foil and continue to bake until vegetables are tender and top is browned. (You can put a crust on top when you remove the foil and bake until crust is brown.)
Mix pudding and milk; fold in the Cool Whip and almond extract. Wash strawberries in cold water; drain well and de-cap. From the point, slit each into quarters, but do not cut through to the bottom. Fill with mix and serve. You may also use the pudding mixture as a dip for strawberries and other fruits.
Cream greetings and smiles thoroughly, then add handshakes, beaten separately. Add love slowly. Serve with sympathy and hospitality and fold in carefully. Bake with moderation and serve to all acquaintances.
Beat eggs with a wire whisk. Add flour to granulated sugar. After you have done this, mix all ingredients together by hand. Pour in unbaked pie shell. Bake at 325° for about 40 minutes. (If pie is not set in middle after 40 minutes, bake a little longer.)
Mix ingredients in order listed. Pour in greased bread pan. Bake at 325° for 1 hour.
Grease and flour a large tube pan. Cream the butter and sugar; add the eggs, one at a time, beating well after each. Sift the dry ingredients together and add to the creamed mixture alternately with the milk. Save a little of the flour mixture to flour the raisins. Add these last of all. Bake at 325° for approximately an hour or until a straw inserted comes out clean.
Mash potato and blend in butter and sugar. Sprinkle confectioners sugar on waxed paper and roll candy out on it in a rectangle. Spread with peanut butter; roll up and chill. When chilled, slice and serve.
Wash potatoes and bake unwrapped and unpeeled at 500° for 45 minutes. Slice off top of potato lengthwise and discard. With large spoon, carefully remove inside of potato and place in mixing bowl. Set skins aside. Add sour cream, butter, garlic salt and cheese together. Salt and pepper to taste. Mix well and spoon mixture into potato skins. Top with chives and reheat until cheese melts at 350°. Top with remaining 1/2 cup cheese and serve while hot.
Mix soup and butter in a 13 x 9-inch pan. Add pork chops. Bake at 350° for 45 minutes to 1 hour. Makes a delicious gravy.
Heat about 3/4-inch oil in flat pan like a large skillet. Swirl in oil with funnel. Hold finger over hole to fill funnel. Brown on one side then flip and brown on other side. Sprinkle with 10x sugar.
Use juice from corn. Mix salt, pepper, corn, cornstarch, juice and water together. Put into baking dish. Bake at 400° for 30 minutes. (Check often!)
Soak peas in water overnight. Brown bacon in soup pot. Add onion, carrots and celery. Cook until just soft. Add garlic and kale. Cook one minute longer. Add the broth and water. Drain peas and add to pot. Add hot sauce, seasonings and parsley. Bring to a boil, reduce heat and simmer 90 minutes (or until peas are soft.) Add sherry, stir and serve hot. Crusty french bread goes well or croutons sprinkled lightly on top.
Mix all ingredients together and pan-fry, until golden brown on both sides. Serve with sausages and/or sour cream or butter or catsup or applesauce.
Mix sugar and cocoa in medium saucepan. Add milk and butter; put over medium heat and bring to a boil. Boil for 1 minute. Remove from heat; stir in peanut butter and oats. Drop by teaspoonfuls onto foiled sheet pan. Let stand until firm and cold.
Mix all ingredients together; top with bread crumbs and grated cheese. Bake at 350° for 45 minutes until bubbly.
Combine first 3 ingredients in blender and blend until smooth. Pour into a pitcher. Stir in cold water and add ice.
Mix in microwave bowl. Coat everything thoroughly with the honey. Cook in microwave 6 minutes. Stir every 2 minutes. Put out on cookie sheet to cool. Store in plastic airtight bag or container.
Brown the pork chops. Put a layer of Minute rice to cover bottom of your casserole. Place chops on top of rice. Pour mushroom soup over chops. Add 1 cup water and bake until chops are tender.
Melt oleo; add sugar, eggs, and vanilla. Beat until creamy. Add cocoa, flour. Beat well. Add nuts. Bake in 9 x 13 oiled pan at 350° for 30 minutes. Remove from oven and spread marshmallow cream on top while hot. Once cake has cooled, spread on icing.
Crumble hamburger in skillet. Add onion, celery and bell pepper. Brown hamburger until vegetables are tender. Drain. Add sauce mix, tomato sauce and beans. Let simmer while you cook the spaghetti as directed on package. Drain the spaghetti and mix with meat sauce.
Buy a 4 pound loin or pork rib end and have your butcher bone and cut it into chops. You should have at least 9 thick chops from this amount. Cut excess fat from the chops; otherwise, the sauce will be greasy. Sear the chops until brown and put in the bottom of a shallow 3-quart casserole dish. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
Mix eggs, oil and sugar. Stir in flour, soda, salt and cinnamon. Mix well. Stir in pineapple, bananas, nuts and vanilla. Mix in order and pour into greased Bundt pan. Bake at 350° for 1 1/4 hours. Cake will freeze well. This cake is very good and moist.
Grease and flour a 9 x 13-inch baking pan. Dissolve baking soda in warm water; set aside. In large bowl, combine applesauce, sugar, flour, oil, spices and salt. Add baking soda mixture. Fold in nuts and fruit. Spread batter in preheated pan and bake at 300° for 1 hour and 10 minutes. Test with tester at 1 hour.
Grease and flour a 9 x 9-inch pan. Mix all ingredients together. Spread nuts on top. Bake at 350° for about 30 minutes. Sprinkle with powdered sugar on top while still hot. Cool and cut into bars.
Preheat oven to 350°. Melt butter in bottom of 8 x 8-inch baking dish. Whisk together milk, sugar and flour. Pour in dish. Spoon pie filling over mixture. Do not mix. Bake uncovered 30 minutes until cobbler is golden brown on top.
Peel and mash 1 avocado. Mix with lemon juice, cilantro, garlic, basil and salt. Dice remaining avocado. Fold into mixture with red pepper, salsa and green onion. Garnish with sour cream. Serve with tortilla chips and fresh vegetables. Makes 1 1/2 cups guacamole.
Saute bacon in skillet until nearly crisp. Remove bacon and set aside. Dredge liver with flour and brown in bacon fat with the diced onions. Add bacon and all the remaining ingredients. Cover and simmer for 30 minutes. Serves 4 to 5.
Melt oleo in an 17 x 11-inch pan. Cut potatoes into bite sized chunks. Place chicken, potatoes and garlic in roasting pan. Turn ingredients to coat with oleo. Place chicken skin side up. At 350°, bake 40 minutes. In bowl, mix maple syrup and 1/2 teaspoon salt. Brush chicken and potatoes with mix. Bake 20 minutes longer.
Cut uncooked potatoes into thin, round slices. Mix all ingredients, except cheese, in a skillet. The type and amount of dressing and Polish sausage is your choice. Fry until potatoes are done. After this is done, top with cheese and return to heat just until cheese is melted.
Mix reserved juice with enough water to make 1 cup. Cream the butter and 1/2 cup of sugar until light and fluffy. Sift together the flour, baking powder and salt and add to creamed mixture alternately with milk. Beat until smooth. Pour into greased 1 1/2-quart casserole. Spoon drained fruit over batter. Sprinkle with 1/2 cup of sugar, then juice. Bake 45 to 50 minutes in a 350° oven. Serve with cream. Makes about 6 servings.
Saute onions, garlic and chili powder in margarine over medium heat, stirring occasionally, until onion is tender. Stir in catchup, brown sugar, dry mustard, salt, water, and vinegar. Remove from heat; set aside. Remove any visible fat from chicken. Dip chicken into sauce mixture to coat both sides. Arrange in a single layer in a large roasting pan or baking dish. Spoon any remaining sauce over chicken. Bake at 375° for about 50 minutes or until done. Baste once or twice during the baking. Serves 8 people. 250 calories each portion.
Butter baking dish, place 1/2 of mixture in dish, dot with marshmallows, then add remaining mixture. Bake at 350° for 30 minutes. Remove from oven, dot with marshmallows and replace in oven until brown.
Prepare day before serving. Combine sausage, soup, cheese and mushrooms. Lay in eggs. Bake 45 minutes to 1 hour at 375°.
Cook macaroni rings. Drain. Boil together sugar, salt, flour, pineapple juice, lemon juice and eggs. Pour over macaroni rings. Mix and refrigerate overnight. Add fruit. Whip 1 pint of whipping cream. Mix all together. Nuts and marshmallows can be added if desired.
Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs and mix until blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust and top with cream cheese batter. Bake at 350° for 40 minutes or until center is almost set. Cool and refrigerate.
Cream butter and sugar. Add eggs, one at a time. Add vinegar, vanilla and pecans. Beat	well. Pour into unbaked pie shell. Bake 30 or 35 minutes in 350° oven.
Preheat oven to 400°. Mix all ingredients well. Put in a cast-iron skillet. Bake for 10 to 15 minutes, until golden.
Preheat oven to 350°. Beat the butter, sugars and peanut butter in a large bowl with mixer on medium speed, until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda and salt. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes, remove from cookie sheets. Makes about 4 dozen.
Mix the first 3 ingredients together and spread in a 13 x 9 x 2-inch pan. Then mix the remaining ingredients. Spread mixture on top of bottom layer. Sprinkle entire top of cake with the 1/2 cup of remaining powdered sugar. Bake at 350° for 40 to 45 minutes or until slightly brown. If desired, one may sprinkle 1/4 cup chopped pecans on top of powdered sugar prior to baking.
Combine all ingredients except wraps; place 1 teaspoon of filling in center of each wrap. Moisten edges with water; fold each skin in half to form triangle, pressing edges to seal. Pull bottom corners of triangles down to overlap slightly. Moisten one corner with water and press to seal, pushing out excess air. Fry a few at a time in oil at 375°; drain. Serve with sweet and sour sauce.
Preheat oven to 350°. Combine first 5 ingredients into a loaf and place in long Pyrex or aluminum baking pan. Combine the 5 ingredients for sauce and pour over loaf. Meat loaf may be basted with sauce about halfway through baking. Bake in 350° oven for 1 1/4 hours.
Bowl, break the eggs up (take shells off). Flour next, vanilla, sugar. Mix up with a spoon and stir up real fast, mix up good, butter cinnamon, chocolate drops. Then sugar - stir a little bit more. Put in two circle pans. Heat oven to 400°; don't want to burn it, cook 3 minutes until done. Then ice, and eat, and then go brush teeth, watch TV and go to bed. Don't forget to read a book!
Combine all ingredients except steak in saucepan. Bring to a boil, then simmer gently for 5 minutes. Pound steak. Cut into serving size portions. Place in large roasting pan. Pour hot sauce over meat. Cover tightly and bake at 325° for 1 1/2 to 2 hours.
Tie spices in small cloth bag. Combine cider, brown sugar and salt in kettle. Add spice bag. Cover; simmer for 20 minutes. Makes 4 to 6 servings.
Mix all ingredients except butter and vanilla and beat with wire whisk until thoroughly blended. Cook on low flame until slightly thickened, then add vanilla and margarine. Cook until thick. Pour into baked pie crust and top with meringue and brown.
Chill evaporated milk in ice tray or bowl in an ice bowl until ice cold. Mix egg yolks, 6 tablespoons of sugar, lemon rind and 2 tablespoons of lemon juice in large bowl.
Take Eagle Brand milk and add cherry pie filling and pineapple. Mix into softened Cool Whip.
Mix sugar, flour and cocoa. Beat egg yolks and add milk. Melt butter in skillet; stir dry mixture into butter until well mixed. Remove from heat; stir in liquid mixture and return to heat. Stir over heat until thick. Remove from heat. Add vanilla. Pour into baked pie shell. Cover with meringue. Bake slowly until browned.
Mix milk, eggs and pepper to taste. Cook macaroni and drain. Mix in cheese and stir around until melted. Place in a dish and pour in milk and eggs. Bake in a 350° oven for about 30 minutes.
Cook macaroni according to package directions and drain. Combine remaining ingredients. Bake at 350° for 45 minutes.
Place chicken in 13 x 9-inch baking pan. Sprinkle with garlic salt. Spoon apricot preserves over chicken. Pour Catalina dressing over chicken. Place uncovered in 350° preheated oven. Baste sauce from dish every 20 minutes over chicken. Bake for 1 hour or until chicken is cooked to your preference.
Mix dry ingredients with oleo. Take out one cup of crumbs to sprinkle over the top of cake. Add molasses, water, hot water and soda mixture. Mix thoroughly.	Bake 45 minutes at 350°.
Heat oven to 350°. Place 1 package crescent roll dough on baking sheet. Press seams together so that it bakes in a solid piece. Bake until golden brown (about 10 minutes). Mix cream cheese and dressing mix. Spread mixture over cooled dough. Top with vegetables. Slice and serve.
In a large skillet cook green pepper or onion in 1 tablespoon of margarine or butter till tender. Add eggs; cook over medium heat without stirring till mixture begins to set on bottom and around edge. Lift and fold partially cooked eggs so uncooked portion flows beneath. Continue cooking till just set. Transfer to 1 quart casserole.
Mix Corn Chex, melted butter and sugar together. Let sit overnight and then pat into a casserole pan (9 x 11-inch). Mix confectioners sugar, egg and butter together on medium speed. Layer on top of Corn Chex mixture. Layer the pineapple next, followed by the bananas (sliced), whipped cream, cherries and nut pieces. Keep cool. Cut and serve.
Mix first seven ingredients together. Press mixture into firm cakes (8 to 10). Chill well. Before serving, dip cakes in flour, then in egg beaten with water, then dip into bread crumbs. Melt butter in frying pan. Saute cakes quickly over high heat until brown, turning once.
Brown meat; drain. Add onion. Cook until tender. Stir in tomato sauce, peppers, chili powder and salt. Simmer 10 minutes. Layer tortillas. Spread with beans, meat sauce and cheese, 4 to a stack. Place in baking dish. Cover with foil. Bake at 350° for 30 minutes. Cut into wedges to serve.
Cook ground meat until brown. Drain. Stir in Hamburger Helper, water, chili powder, garlic and cayenne pepper. Heat to boiling, stirring often. Reduce heat and simmer, stirring often for 15 minutes. Uncover and cook 15 minutes. Place lettuce, green peppers, tomatoes, onions and olives in a large bowl. Serve immediately or cover and refrigerate until chilled at least 4 hours. Serve with tortilla chips and sour cream.
Combine all the ingredients in a large bowl and mix well by hand. Bake at 400° for 20 minutes. The batter will stay good up to 6 weeks in the refrigerator. Bake the amount you want in a greased muffin pan. Makes 48 muffins.
Mix together flour, sugar, baking soda, cinnamon, salt and coconut. Add eggs, oil and vanilla. Stir in rest of ingredients. Bake at 350° for 20 minutes in greased or paper lined muffin pans.
Mix sugar, flour, salt and lemon juice. Mix in eggs. Stir in rhubarb and mix well. Pour into unbaked pie shell; dot with butter and bake in a 400° oven until done.
Mix cooking oil, sugar and eggs. Add milk, vanilla, food coloring, then add all dry ingredients. Bake in oblong pan for 40 minutes at 350°.
Combine and mix cookie crumbs and butter in bowl. Press into 9 x 14-inch pan. Slice ice cream and press over cookie mixture. Spread with Cool Whip. Drizzle with chocolate syrup and top with pecans. Cover with foil; freeze for several hours.
Combine cream cheese and crab meat; mound on plate. Top with cocktail sauce and garnish with parsley. Serve with crackers.
Core the cabbage deep. Pour 1 cup of water into the core cavity. Cover with a plastic bag and place into a microwavable bowl. Microwave on High for 5 minutes. Open plastic bag carefully and check the cabbage leaves for softness. Removes leaves one at a time. If they don't remove easily, add more water. Cover and microwave again. Time varies according to microwave.
In a large bowl, beat first 5 ingredients till smooth. Gradually add next 4 ingredients. Continue to beat with electric beater till smooth.
Drain beans, chestnuts and corn. Mix first 12 ingredients and place in large buttered casserole. Crumble 1/2 of Cheese Nips and mix with 1/2 stick butter or margarine and 1/4 cup sliced almonds. Place atop casserole. Bake at 350° for 40 minutes. Serves 12.
Mash bananas, sugar, butter and eggs together. Mix together flour, soda and salt and stir into banana mixture. Stir in nuts and vanilla. Bake in loaf or Bundt pan 40 to 45 minutes at 350°. Do not overbake.
Mix chili powders, cumin and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.
Place chips on a baking sheet. Spread refried beans on each; top with cheese, salsa and pepper slices. Broil on low until cheese melts and nachos are lightly browned. Top with a little sour cream and serve hot.
Melt 3 tablespoons butter or margarine. Add next five ingredients and mix. Add bread crumbs. Arrange 6 scallops in each of 8 sea shells or small individual casseroles. Top each with 1 tablespoon crumb mixture. Bake in preheated oven at 500° for five minutes.
Saute onion in butter. Add cheese. After cheese melts, stir in sour cream, salt and pepper. Boil potatoes with skins on, then skin them and grate at medium holes of grater. Fold cheese mixture into the grated potatoes. Put some grated cheese on top. Bake 1 hour at 300°, uncovered.
Mix beef, spaghetti sauce, water and salt. Heat until bubbly. Mix Ricotta cheese, eggs, pepper and 1 1/2 cups Mozzarella cheese. Stuff manicotti shells with mixture. If you microwave, these do not have to be cooked beforehand, but if using a regular oven, do cook manicotti shells first according to package directions.
Grind spam and eggs in meat grinder (I use a food processor). Stir and add Miracle Whip, a small amount of mustard and horse radish sauce (if desired).
Grease 9-inch spring-form pan. In larger mixer bowl, at high speed, beat cream cheese with Ricotta cheese until creamy and well combined. Gradually beat in sugar, then eggs until well combined. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream. Beat until just smooth. Pour into prepared pan.
Cream together oleo and sugar. Add eggs, Hershey's syrup and flour. Beat together well. Bake in 350° oven for 25 to 30 minutes. Cool before frosting.
Dissolve jello in water; add ice cream. Stir until melted. Blend in Cool Whip and fruit. Spoon into baked pie crust.