HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix. Pour into 2 greased and floured round cake pans. Bake at 350° for 25 to 30 minutes. Prepare both packages of pudding mix using half the milk called for on package. Cover and chill. Beat cream until stiff, fold in pudding. Divide in half, set aside. Stir coffee granules into hot water; cool. Fold into half of pudding mixture. Split each cake layer. Place bottom layer on cake plate and brush with 1 tablespoon rum. Spread 1/2 of coffee-flavored pudding over rum. Top with second layer, brush with 1 tablespoon rum. Spread about 1/4 of plain pudding over rum. Third layer of cake, brush with 1 tablespoon rum. Spread remaining coffee pudding over rum. Fourth layer of cake, brush with 1 tablespoon rum, frost top and sides of cake with rest of plain pudding. Sprinkle top with shaved chocolate. Cover and chill before serving.
Stir together fruit and sugar and allow to stand for 1 hour. Boil together pectin and water, stirring constantly, 1 minute. Add to berry mixture. Pour into clean jars; cover with cheesecloth and let stand 48 hours. Seal with lids and freeze until ready to use.
Cook raisins in the 2 cups of water for 15 minutes. Add while hot the water and sherry; do not stir. Add salt, ginger, cinnamon, baking soda and flour. Stir this mixture well. Bake in large pan (lightly greased) at 375° for 1 hour.
Dissolve baking soda in boiling water; cool. Cream sugar and margarine. Add egg, applesauce and cooled water and soda mixture. Mix in dry ingredients. Stir in nuts and raisins. Bake in greased and floured tube pan 1 hour and 15 minutes at 350°.
Marinate roast 8 to 12 hours. Rub meat tenderizer into roast twice on each side. Slow broil 45 minutes to 1 hour, turning every 15 minutes.
In a mixing bowl, beat sugar and eggs. Add oil and vanilla. Mix well. Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture. Mix well. Stir in apples and walnuts. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 50 to 55 minutes or until cake tests done. Cool on a wire rack.
Mash bananas well and mix with beaten egg. Add sugar and mix thoroughly. Melt butter and add to banana mixture. Sift together remaining dry ingredients and add to banana mixture. Bake in a greased 5 x 9-inch pan (2 pound loaf pan) or 2 to 3 smaller loaf pans. Bake at 350° for 1 hour. If using smaller pans, bake 40 minutes.
Cream the butter and shortening; add brown sugar a little at a time; beat well. Add granulated sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each. Sift together dry ingredients; add alternately with milk. Add vanilla and nuts. Bake in tube pan for 1 hour and 30 minutes at 325°.
Blend all together well. Use hands to form balls. Put on wax paper. In double boiler, melt chocolate use large meat fork to drop peanut butter balls into chocolate and put on wax paper and chill.
Cook onion and celery in water for 5 minutes. Add meat and cook until it changes color. Add other ingredients and cook 50 minutes.
Sift together cake mix and pudding. Make a well in center of the dry mixture. Add everything except chocolate chips; mix together. Stir chips in with a spatula. Pour into greased tube pan. Cook in preheated 350° oven for one hour.
Boil the sweet potatoes in jackets until tender. Peel and mash. Add all ingredients, except egg whites. Mix well and then fold in egg whites. Bake at 400° until the sides and top brown. Serve hot.
Preheat oven to 350°. In large saucepan over low heat, melt 1 cup chips with margarine. Remove from heat. Add biscuit mix, sweetened condensed milk, egg and vanilla. Stir in nuts and remaining chips. Turn into well-greased 13 x 9-inch baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Sprinkle with confectioners sugar. Cut into bars.
Pare and cut carrots into julienne strips. Cook in bouillon, covered, for 10 minutes. Melt butter. Add onions and cook, covered, for 15 minutes. Stir occasionally. Stir in next 4 ingredients. Bring to boil. Add carrots and stock. Simmer uncovered for 10 minutes. Add pinch of sugar. Serve.
Heat oven to 350°. In large bowl combine cream cheese, sour cream, milk and Worcestershire sauce. Beat until fluffy. Stir in onion and dried beef (and chopped green pepper if you like). Bake at 350° for 30 minutes.
Cook carrots in boiling salted water, about 10 minutes or until crisp-tender. Drain well. Place carrots, celery, green pepper, onion and celery seed in a large shallow dish; toss lightly and set aside. Combine remaining ingredients in a small saucepan, mixing well. Bring to a boil, stirring often. Pour over vegetables; cover and chill 8 to 10 hours or overnight. Yield: 6 servings.
Combine rice, 1 1/2 cups of the milk, sugar and salt in saucepan. Cook over medium heat, stirring occasionally until thick and creamy, 15 to 20 minutes. Blend remaining 1/2 cup milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Spoon into serving dishes or oblong glass dish. Sprinkle with nutmeg or cinnamon, if desired. Makes 4 servings.
Preheat oven to 350°. Use nonstick cookie sheet or wax paper. Combine flour, baking soda and salt. In large bowl with mixer at medium speed, beat sugars and butter until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs one at a time; beat well. At low speed, gradually add flour mixture and beat just until blended, occasionally scraping bowl. With spoon, stir in oats and raisins. Drop dough about 2-inches apart onto prepared cookie sheet. Bake cookies 11 to 13 minutes or until tops are golden brown. Cool for 3 to 5 minutes.
Boil together the water and sugar; let cool. Mix the juices and bananas in the blender. Mix with syrup. Pour into bowls or ice cube trays; freeze. One hour before serving, put frozen punch in bowl and add the 7-Up.
Mix soup, evaporated milk and chilies and heat. Add chicken. Grate cheese. Layer tortillas, meat and cheese in baking dish. Bake at 350° until it bubbles.
Sift together flour, baking powder, sugar, 2 tablespoons cocoa and salt. Add milk, vanilla and shortening. Mix until smooth. Add nuts. Pour into greased pan. Mix brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour hot water over entire batter and bake at 350° for 40 minutes.
In large saucepan, combine potatoes, water, celery, carrots, onions, parsley flakes, bouillon cube and salt and pepper. Mix well, cover and simmer 15 to 20 minutes, or until vegetables are tender. Gradually add milk to flour, mixing well, and add this to the vegetables. Cook until thickened. Add Velveeta cheese, stir until melted.
Cream butter and sugar, egg and vanilla, then dry ingredients. Roll dough into balls the size of a walnut. Dip in sugar and press down with glass. Bake at 350° for 10 to 12 minutes on greased cookie sheet.
Combine chicken, celery, onion and cheese. Mix together the salad dressing, salt and milk. Pour over chicken mixture. Add bread cubes; mix well. Place in greased casserole dish. Sprinkle with slivered almonds or crushed potato chips. Bake at 350° for 30 to 40 minutes, or until cheese bubbles through.
Mix sugar, yolks, Crisco and salt. Mix well and add buttermilk, soda, lemon extract and flour. Blend well then fold in 6 egg whites, beaten stiff. Bake 1 1/2 hours in tube pan at 350°. This may be eaten like it is or you may put your favorite icing on it.
Cook the squash, covered, in the salt and water in a large saucepan over high heat until soft, about 15 minutes. Drain well; let stand in a colander for at least 30 minutes or press down with your hand to force out most of the liquid. Puree the pulp in a food processor or put through a food mill; it should yield about 4 cups. Add the eggs, butter, sugar, salt and pepper. Blend thoroughly. Fold the cranberries into the mixture. Pour into a buttered 2-quart baking dish or two smaller ones. Top with grated nutmeg and bake in a preheated 350° oven until golden and does not shake in the middle when jiggled, about 45 minutes for one casserole, 30 minutes for two. Yields 8 servings.
Mix first 5 ingredients together. Cut bread dough into walnut size pieces and roll in pudding mixture. Place in a 9 x 13-inch or tube pan and sprinkle any remaining mixture over top. Pour melted margarine over the top and let rise overnight. Bake at 350° for 30 minutes.
Mix all ingredients except the bacon bits. Chill. Just before serving, sprinkle bacon bits over the salad. Serves 10 to 12.
In large saucepan, cook and stir onion, celery, and garlic in oil over medium heat until onion is translucent, about 5 minutes. Add chicken; cook and stir until chicken is no longer pink. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 10 to 15 minutes or until potatoes are soft, stirring occasionally. Return to boiling. Dissolve gravy mix in milk; stir in boiling mixture. Add cheese, salsa, and green chilies. Cook and stir over low heat until cheese is melted. Makes 8 servings.
Cook onions, covered, in a large amount of boiling, salted water until tender, 20 to 25 minutes. Drain.
With toothpick, prick eggplant in several places. Place on rack in 400° oven. Cook for 1 1/2 hours, turning once. Pour corn oil in small porcelain bowl or platter. When eggplant is cooked, peel while hot; mash finely in small sections on wooden board. Immerse eggplant in oil; add lemon juice to mashed eggplant to prevent darkening. Add yogurt, garlic and salt; mix well. Smooth top and garnish with sliced tomato, olives and parsley. Yields 5 servings.
Combine corn and flour. Add remaining ingredients, ending with beaten eggs. Mix well. Pour into a 2-quart casserole and bake at 350° about 45 to 60 minutes.
Crush hot chili peppers. Remove stems and seeds from ancho peppers. Cut into 1-inch pieces. Place all peppers in a blender container. Cover; blend until ground. In a large saucepan, brown half of the meat in hot oil. With a slotted spoon, remove meat and set aside. Add remaining meat, onion, garlic, cumin and ground chili peppers. Cook until meat is brown. Return all meat to saucepan. Stir in beef broth, water and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 1 1/4 hours or until meat is tender, stirring occasionally. Serve the chili with hot, cooked pinto beans. Makes 6 to 8 servings.
Cook pudding mix as directed on package using 1 1/2 cups unsweetened pineapple juice for the liquid instead of milk. Cool. Fold in fruit. Put in glass serving bowl. Cover and refrigerate overnight. Apples are optional and should be added shortly before serving if used.
Combine sugar, corn syrup and water in 2-quart bowl. Microwave 30 to 35 minutes on High or until a small amount dropped in very cold water forms a soft ball (240°). Stir in peanuts and salt. Microwave 9 to 12 minutes on High, or until a small amount dropped in very cold water separates into hard, brittle threads (290°). Immediately stir in butter and soda. Mix well. Spread evenly and thinly on large buttered cookie sheet. Cool, lifting occasionally with spatula to prevent sticking. Break into pieces when cool. Makes 1 1/2 pounds.
Prepare shells and spinach as label directs. Pour spinach into large bowl; cool slightly. Add Ricotta, Mozzarella, salt and pepper. Stuff each shell with mixture. Arrange in casserole; spoon spaghetti sauce on and around shells to cover. Bake at 350° for 30 minutes.
Cream the sugar, salt and butter thoroughly. Beat the egg, lemon rind and vanilla into creamed mixture until light and fluffy. Sift together the flour and baking powder. Gradually stir into creamed ingredients. Roll dough 1/8-inch thick on floured board. Cut into fancy shapes. Place on ungreased cookie sheet. Sprinkle with sugar. Bake in a 350° oven for 9 to 10 minutes. Remove to cooling rack. Store in airtight container. Yields about 7 dozen cookies.
Brown and drain hamburger. Add tomato sauce, soup and taco seasoning to the hamburger and stir to a boil. Line bottom of 9 x 13 in. baking dish with broken tortilla chips. Sprinkle a thin layer of cheese over bottom. Pour meat mixture over cheese. Cover with another layer of chips and remaining cheese. Bake at 350 degrees approx. 20 min. or until cheese is melted.
Saute onion in oil in large saucepan until tender. Stir in next 6 ingredients. Add hot dogs to sauce and simmer 10 minutes or until heated through. Serve in warm buns.
Combine graham cracker crumbs, 1 1/2 tablespoons sugar and butter; mix well.	Press into bottom and halfway up side of a 10-inch spring-form pan. Set aside.
Cut cake in 1/2 horizontally. Ice inside and out with sour cream. Garnish with berries immediately before serving. Sprinkle cake generously with brown sugar.
In a large bowl, gradually stir the undrained pineapple into the cream cheese. Stir in the pudding mix. Fold in pineapple chunks and whipped topping. Cover and chill until serving time. Makes 10 to 12 servings.
Place olive oil in large saucepan; add cubed vegetables, salt and pepper to taste. Let simmer, covered, until all vegetables	are tender, about 30 minutes.	Sprinkle with Parmesan cheese just before serving. Serves 6.
Mix sugar, cocoa and salt, gradually add cream and syrup. Cook in heavy pan (I use club aluminum) until soft ball is reached. Remove from heat and add vanilla, margarine and nuts. Beat until it loses its gloss. Pour into buttered dish. Cut into squares when it begins to harden.
Combine dry ingredients; melt butter and let it cool down. Add to lemon juice and eggs. Stir into dry ingredients until well moistened. Pour into muffin cups or lightly greased loaf pan. Bake 15 to 20 minutes for muffins or 45 minutes for bread at 400°.
Put all ingredients in cake pan (13 x 8-inch). Mix and bake at 325° for 40 to 45 minutes.
Mix together and bake 35 minutes at 350°. Add 1/2 cup shredded Swiss cheese and bake 10 to 15 minutes longer.
Cream shortenings and sugar. Add eggs and flavorings. Add flour alternately with milk, starting with flour and ending with flour. Bake for 1 hour to 1 hour and 15 minutes at 350°.
Mix sugar, meal and flour together. Combine vanilla, milk and eggs. Add milk-egg mixture to dry mixture. Mix together. Bake pie shell a little before adding ingredients. Put mixture in pie shell. Bake at 250° until lightly brown.
Grease and flour desired pan. Cream Crisco and sugar. Add eggs, food coloring and vanilla. Beat well. Add sifted dry ingredients, alternating with buttermilk. Mix well after each addition. Beat until smooth. Fold in, do not beat, vinegar and baking soda. Bake at 350° for 35 to 40 minutes, until toothpick in center come out clean. Makes a double layer 9-inch cake or 13 x 9 x 2-inch cake.
Mix all together and put in a slightly oiled bundt pan. Bake about 50 minutes at 350 degrees. Good warm or cold. Freezes well. Could be more or less than 50 minutes baking time.
Bring milk, sugar and chocolate squares to full boil over medium heat. Boil 5 minutes, stirring hard. Remove from heat. Add vanilla and beat well 1 minute.
Slice apples. Mix with cinnamon and 2 tablespoons sugar and set aside. Mix 2 cups sugar, Wesson oil, flour, eggs, baking powder, salt and vanilla in a large bowl. (Batter will be stiff.) Beat well with spoon. Put in Bundt pan a layer of batter, layer of apples and layer of batter. Pour juices that are left from apple mixture on top and sides. Bake at 350° for about 1 1/2 hours.
Mix ingredients together and bake at 350° for 4 hours. Check halfway through cooking and add water if needed. Serve over noodles.
Place Hershey on cracker; place in microwave on paper towel. Heat until melted. Watch carefully as cracker will burn easily. Remove from microwave and top with another cracker. Cool.
In large bowl, combine scalded milk, sugar, salt and butter. Cool to lukewarm. Save 2 tablespoons of beaten eggs and add rest to mixture. Crumble yeast in water and let stand 10 minutes. Add to mixture. Then add 2 cups of flour at a time until dough can be handled. Knead on floured board for 15 minutes. Place dough in greased bowl, grease top and let rise for 1 1/2 hours. Knead again for 15 minutes. Shape into 4 loaves. Place in 2-quart size pans and let rise 45 minutes. Brush with 2 tablespoons of egg that had been set aside. Bake in 325° oven for 1 hour.
In parfait glasses, layer pineapple, raspberries, yogurt and bananas. Top with almonds and serve.
Cook pudding mix. Place vanilla wafers in a large dish. Alternate sliced bananas and pudding; chill. This is a favorite in our family. Sometimes it doesn't have time to cool off.
Cook sliced mushrooms in butter in a covered pan for 10 minutes. Sprinkle in Wondra flour and stir until mixture thickens. Lower heat; add sour cream and blend well. Serve with turkey, pork or roast beef.
Mix all ingredients except cheese. Pour 1/2 batter into hot greased pan; sprinkle with 1/2 of cheese. Pour rest of batter over cheese. Bake in hot oven (400°). Just before bread browns, sprinkle with remaining cheese.
Mix oil and chocolate morsels together until melted. Mix in noodles and peanuts and spoon out on wax paper. Cool and serve.
Mix all ingredients. Do not preheat oven. Bake at 350° for 1 hour.
Soften butter. Add sugar and flour and mix well. Add eggs, 1 at a time. Fold in coconut, chips and nuts. Spread in a greased and floured 8 x 8-inch baking pan. Bake at 350° for 30 minutes.
Combine chuck, beef, onion, beaten eggs, oatmeal, salt and pepper together. Add enough crushed crackers to make meat easy to handle and make into balls. Dust meat balls in small amount of flour. Brown in 1 tablespoon oil or Crisco. After all are browned, drain off all grease and add about 1/2 to 3/4 cup catsup over the top of the balls. Add water (enough to cover the balls halfway). Cover and simmer for about 45 minutes to 1 hour.
Mix together oil, Worcestershire sauce, garlic powder, celery salt and chili powder. Mix with cereals. Bake in 200° oven for 2 hours. Stir several times while baking.
Combine all ingredients together. Mix well. Chill for 1 hour until until set.
Mix corn syrup, sugar and vanilla. Cook and stir over medium heat until sugar dissolves. Add peanuts and cook over low heat until peanuts are brown. Remove from heat and add baking soda. Pour into buttered 9 x 11-inch pan. Cool. Break apart. (Cook approximately 5 minutes.)
Peel, core and slice apples (2 cups). In a small saucepan, combine apple slices and 1/4 cup water. Bring to a boil; reduce heat. Cook, covered, over low heat until apples are tender, stirring occasionally. Drain in a colander. Transfer apples to small bowl. Gently stir cinnamon into cooked apples. Set aside.
Place chicken in bottom of casserole dish; add carrots and English peas. Heat 1 stick margarine in saucepan. Stir in 1/4 cup flour, then add 6 cups broth from chicken. Let thicken and pour over chicken mixture. Roll out dough and cut in strips; crisscross on top. Cook until crust is brown on top. Spread a little margarine on top of crust.
Cut monterey jack cheese into cubes. Combine eggs and sour creme in a large bowl. Add corn, bread crumbs, green chillies, salt and pepper. Mix well. Stir in monterey jack cheese cubes. Spoon into a greased 10 inch quiche pan or a square baking pan Bake at 350 or until a knife inserted in center comes out clean Sprinkle with cheddar cheese. Bake 5 or 10 minutes longer. Cool for 10 minutes before serving.
Add egg last to mixture. Put into a large pie plate and bake about 30 minutes in a moderate oven at 350°. Cut into pie shape slices and serve with whipped cream or ice cream, if desired.
Cook meat and onion together until beef is brown, about 5 minutes. Drain off any fat. Add remaining ingredients, except green beans; bring to boiling. Reduce heat and simmer, covered, 40 minutes.
Sift dry ingredients into 9 x 9-inch ungreased square pan. Make three holes and pour oil, vinegar and vanilla in separate holes. Pour water over all and mix with fork. Do not beat. Bake at 350° for 30 minutes. Leave in pan and frost.
Mix ingredients well. Put even amount of batter in a skillet with teaspoon of oil. Fry lightly on both sides until lacy (makes 12 to 15).
Mix and pour into a greased 2-quart baking dish. Bake 1 hour at 350°.
Mix sliced rhubarb, cherry pie filling, sugar and tapioca. Let stand 15 minutes. Line a 9-inch pie plate with pastry. Fill with rhubarb filling. Lattice top of pie. Bake at 400° for 40 to 45 minutes.
Soak the chicken parts in cold water, changing the water frequently. Place the water, chicken and onions in a large pot and bring to a boil. Simmer 2 to 3 hours. Add remaining ingredients; cover and simmer for another hour or so. Serve with noodles, rice or matzo balls.
Spread each bread slice with Russian dressing and 1 teaspoon sauerkraut. Top with corned beef and Swiss cheese. Bake in oven at 350° until cheese melts. Serves 30.
In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, cinnamon, nutmeg, eggs, shortening and 2 cups flour and blend for 1/2 minute on slow speed. Stir in remaining flour until smooth. Cover. Let rise until double or rise in refrigerator overnight. Dough will be soft. Roll around on flour covered board to coat with flour. Roll gently to 1/2-inch thick and cut donuts. Lift donuts carefully and place on greased cookie sheet. Brush with butter and let rise until double. Bake at 450° for 8 to 10 minutes. Coat baked donuts with cinnamon/sugar mixture.
Boil water; add raisins and cook uncovered 3 to 5 minutes. Mix sugar, cornstarch and salt; mix into raisins. Return to heat; stir constantly until sauce thickens. Remove from heat; add cinnamon and lemon juice. Pour filling into crust. Bake 30 or 40 minutes, until crust is golden brown.
Light a grill or preheat the broiler. Grill pineapple on an oiled rack or broil until golden brown (3 minutes per side). Shape the ground chuck into four (3 1/2-inch) patties and season on both sides with salt and pepper. Grill the burgers on an oiled grill rack or broil for 4 minutes. Turn and cook for 3 minutes. Place a slice of Gruyere cheese on each burger and cook until the cheese is melted, 1 minute. Grill or toast buns. Place burgers on buns and top each with a pineapple ring. Mound baby lettuce. Serve with red onion and tomato slices.
Brown chicken quarters in large saucepan. Add onions and garlic. Saute until chicken is almost done. Add lima beans. Continue simmering for about 30 minutes or until chicken is done.
Melt margarine in a 9 x 13-inch pan on stovetop. Remove once melted. Use blender to turn graham crackers into crumbs and spread evenly over melted margarine in pan. Spread chocolate chips over crumbs. Spread nuts and coconut over chips. Pour 1/2 can of condensed sweetened milk over mixture. Spread can of cherry pie filling over all. Then add remaining condensed milk by drizzling over cherry pie filling. Bake at 350° for 25 minutes. Cut, when cool, into bars.
Melt chocolate and butter. In same pan add sugar, flour (which has been sifted with baking powder) and salt. Add milk, eggs and vanilla. Do not stir until all assembled, then beat well. Place in cupcake pans. Bake at 350° about 25 minutes or until done.
Boil water. Add rice.	Boil 15 minutes. Rinse in cold water and drain.	In frying pan, combine oil, soy sauce, sugar and onion. Simmer 1/2 hour.
Cream 1 1/2 cups of sugar and butter until light and fluffy for at least 2 to 3 minutes. Add eggs, vanilla and beat well again. Add dry ingredients; blend well. Roll 1/2 teaspoonfuls of dough in mixture of 3 tablespoons cinnamon and 1/4 cup	of sugar; space 1-inch apart on cookie sheet. Bake for 8 to 10 minutes. Cookies will still be soft and puffy at 400°. Let cool a	minute	or two before taking off cookie sheet.
Blend the cake mix, pudding mix, Wesson oil, egg yolks, egg white and cold water together for 3 minutes. Pour into 3 greased 9-inch layer pans. Bake at 350° for 25 minutes, or until cake draws away from pan and top is springy to touch. Mix the orange juice and sugar; let set while cake is baking. Soak layers with the mixture. Cover all 3 layers with Seven Minute Frosting and 1 can shredded coconut.
Mix dry ingredients. Add water slowly, stirring out all lumps. Cook over very low heat or in a double boiler, stirring constantly. Remove when it begins to thicken. Keep in covered jars. You can thin this paste with water if necessary.