HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs thoroughly with mixer. Add cake mix, lemon pudding, oil, water, nuts and poppy seed. Put in tube pan (greased) or 2 loaf pans. Bake at 350° for 55 to 60 minutes. While hot, poke holes with fork in the cake and pour icing over the cake.
Cook all together. Cover and thicken for 45 minutes. Bake at 275° for 5 hours.
Fill crock-pot half full with apples. Add sugar, cinnamon and cloves. Finish filling crock-pot with apples. Cook overnight or approximately 4 or 5 hours on high. Use a hand mixer and beat until smooth. If it is not thick, cook a little while without the lid. Seal in sterilized jars. When using another kind of apples, cut the sugar into about half, if the apples are sweet.
Mix everything but apples. Save 1/3 cup peanuts to put on top. Mix in apples that have been soaking in the pineapple juice. Drain off juice.
Cook ground beef with onions, then drain. Cook macaroni and drain. Mix macaroni with beef mixture and add the tomato puree (or sauce or whole tomatoes). Place mixture in casserole dish and bake at 350° for 1 hour. Slices of cheese can be placed on top, if desired, for the last 10 minutes of baking.
Mix all ingredients together. Heat for 15 minutes. Use pepper and Tabasco sauce to taste.
Cream sugar and mayonnaise together. Add sifted dry ingredients, alternating with water. Add flavoring and mix well. Pour batter in a prepared 9 x 13-inch cake pan. Bake at 350° for 30 to 40 minutes or until done when toothpick comes out dry. This cake will be very moist. Frost with a vanilla frosting.
Start oven at 375° or moderate. Grease bottoms and sides of 3 (8-inch) cake pans and dust with flour. Sift cake flour; measure it carefully and sift again with soda and salt. Cream margarine in bowl until soft and airy. Add sugar, a little at a time. Beat batter hard after the addition of each egg. Put chocolate in measuring cup and melt over boiling water. When melted, add to batter and mix thoroughly. Sift about 1/3 of the flour into batter. Stir well and add 1/3 of the buttermilk. Repeat, ending with flour. Mix in vanilla and boiling water. Pour batter into cake pans. Don't be alarmed at the thinness of the batter. Bake 25 to 30 minutes. Remove from oven and turn cake upside-down on cake rack. Spread frosting between layers and on top.
Combine cubed beef, salt, pepper and flour; toss until meat is coated. Add 2 tablespoons margarine to heated skillet; brown meat quickly and remove. Brown mushrooms, garlic and onion in skillet. Add beef, vegetables and beef stock to stock pot. Cook over medium heat until thickened and bubbly. Add sour cream. Continue on medium heat until heated through. Do not boil. Serve over egg noodles.
Preheat oven to 350 degrees. Brown hamburger and drain. Mix hamburger, potatoes, and soups in 13x9 inch baking dish. Bake until potatoes are tender (about one hour).
Let the bread raise until double in size. Roll out and spread with melted butter or oleo, then sprinkle with cinnamon, then with brown sugar. Roll dough up together like jelly roll. Cut in 1/2-inch slices. Let rise a little, then bake for 15 or 20 minutes. Spread with glaze.
Cook spaghetti according to package instructions. Drain, rinse, and cool. Slice and chop all vegetables (wash also). Add Italian Seasoning. Mix in spaghetti. Add Italian dressing. Mix well. Refrigerate.
Dissolve yeast in warm water in a large bowl. Add cake mix and enough flour to make a soft dough. Put on lightly floured surface and knead 3 to 5 minutes. Place dough in a greased bowl, turning enough to grease top of dough. Cover and let rise in a warm place until double in bulk. Punch down dough. Place on floured surface. Roll to desired thickness. Brush with melted butter. Sprinkle with cinnamon and brown sugar mixture. Roll like jelly roll. Cut in 1-inch slices and place in lightly greased pan. Cover and let rise in warm place until double in bulk. Bake in 350° oven until golden brown.
In medium bowl, combine chicken, celery, raisins and green onions. In small bowl, combine mayonnaise, lemon juice and curry powder; blend well. Pour dressing over chicken mixture; mix well. Arrange 1/4 of spinach leaves and 1/4 of apple slices in each pocket with the pieces extending slightly over edge of pocket. Spoon 1/4 of chicken salad mixture into each pocket. Makes 4 sandwiches.
Brown hamburger with onion and celery; season lightly. Add remaining ingredients; mix well. Place in baking pan or casserole. Bake for 1 hour at 350°. Yields 8 servings.
Heat oven to 375°. Combine 1/2 cake mix, water, eggs, margarine and brown sugar. Mix well. Blend in remaining cake mix. Stir in chocolate chips and nuts. Spread in a greased and floured jelly roll pan. Bake 20 minutes. Cool. Cut into bars.
Remove kernels from corn cobs. Put the corn, cucumbers, red peppers, sweet peppers and celery through a coarse meat chopper. Combine the sugar, salt, turmeric, mustard, vinegar and water; bring to a boil and boil for 15 minutes. Stir in vegetables. Add mustard seed and celery seed. Bring to a boil; boil 5 minutes. Seal in jars.
In a 3-quart baking dish, place chicken breasts and mushrooms. Mix together chicken soup, sherry and sour cream. Spread over chicken. Bake at 350° for 1 hour.
Cream butter and sugar. Add eggs, sour cream and baking soda. Add bananas, flour, salt and vanilla. Bake in a loaf or square pan for 1 hour at 350°.
Beat egg whites until stiff. Add 1/2 cup sugar. Beat egg yolks and 1/2 cup sugar, water and vanilla. Sift dry ingredients together. Stir egg yolks into whites. Sift dry ingredients into mixture a little at a time and add to mixture. Pour on jelly roll pan and bake 15 minutes at 350°. Lay on towel and roll up. Cool and unroll and put jelly in between.
Blend all together all ingredients except corn flakes and margarine. Bake in 9 x 13-inch casserole at 350° for 45 minutes. During last 20 minutes of cooking, top with a mixture of the corn flakes or cornbread stuffing and margarine.
Mix all ingredients. Pat into the shape of a loaf. Top with ketchup. Bake at 350° for 1 hour.
Spray Bundt pan with Pam. Sprinkle pecans to cover bottom of pan. Arrange frozen dough over pecans. Sprinkle pudding over dough. Melt margarine, syrup, sugars and cinnamon just until sugars dissolve. Drizzle over rolls. Cover with wet towel in cool place overnight.
Soften cream cheese, then beat, adding about 1/4 cup lemon juice to look like stiff whipped cream. Add about 1 cup powdered sugar (a sweet and sour taste). Add grapes and nuts. Chill.
Cook broccoli slightly and drain. In a large bowl, mix broccoli, chicken soup, rice, Cheez Whiz and vegetables, which have been sauteed	in margarine.	Put in lightly buttered baking dish and bake for 25 to 30 minutes at 350° or until lightly browned on edges.
Brown hamburger and onion; drain. Add tomato sauce. When hot, add steak sauce and catsup to meat mixture. Put pinto beans in an 8 x 10-inch casserole dish. Pour meat mixture on top of beans. Top with corn muffin mix (mix as directed on package). Bake at 400° until corn bread has baked and a nice brown color. Serve with a salad and you have a good meal.
Mix all ingredients well. Heat 1 1/2 cups of cooking oil on medium heat in pan. Using a teaspoon, dip hush puppies into oil and cook until golden brown.
Mix sugar, milk and oleo and bring to boil. Cook 8 minutes to "soft ball" stage. Remove from heat and add chocolate chips, marshmallow cream, nuts and vanilla. Mix well and spread to cool in buttered dishes. When cool, cut into small squares. Store in wax paper-lined tightly covered containers in refrigerator.
Bring to boil in saucepan. Pour over dough mix and bake in a 350° oven until golden brown (45 minutes to 1 hour). If too dry, boil more water, a little sugar and butter; pour over and let cook a little longer. Keep checking during the 45 minutes to see if getting too dry. Go ahead and pour mixture on anytime.
Combine ingredients and refrigerate overnight. Top with crushed cornflakes, sugar, cinnamon, nuts and 1/4 pound margarine. Bake at 350° for one hour.
Brown beef and minced onion in hot shortening. Add salt, pepper and Bisquick. Continue browning; slowly stir in milk and water. Serve over toast or pancakes.
Bottom Layer: Dissolve lime jello in 1 cup boiling water. Stir in crushed pineapple. Put into refrigerator until firm.
In medium bowl, combine the first 5 ingredients. Stuff mushrooms with mixture. Bake at 350° for 15 minutes, then broil 5 minutes longer, until done.
Cook all ingredients except cheese in 2-quart casserole, covered on High in microwave for 4 minutes. Stir and cook 4 minutes. Stir in cheese and salt. Serves 4.
Combine broccoli, onion and raisins; add bacon. Pour dressing over all and marinate 1 or 2 hours.
Cream peanut butter, margarine and sugar together in large bowl. Add Rice Krispies and mix well. Shape batter into balls. Melt chocolate chips and paraffin in top of a double boiler. Dip balls in melted chocolate and place them on waxed paper until chocolate is hardened. Store candies in an airtight container until ready to serve.
Layer lettuce that has been torn into bite-size pieces in bottom of dish. Layer peas (uncooked) and onions. Layer egg, then spread salad dressing on top of these layers. Sprinkle top with Cheddar cheese and bacon bits. Refrigerate before serving.
In a small bowl or container, stir together the vinegar, water, sugar and salt. Pare cucumbers thinly; run the sharp tines of a fork lengthwise down cucumber to score; slice very thin. Peel onion and slice extremely thin; separate into rings. Add cucumber and onion to marinade; cover. Chill at least 2 hours before serving, leaving vegetables in marinade and using a pierced or slotted serving spoon. There should be about 1 1/2 scant cups cucumber slices and about 2 cups onion rings.
Mix ingredients; beat well and bake in a greased and floured tube pan at 325° for 1 1/2 hours. Cool. Remove from pan.
Cream together cream cheese, butter and powdered sugar. Stir in the Cool Whip. Make pudding with milk as directed on package. It does not have to set. Mix with Cool Whip mixture.
In heavy saucepan over low heat, melt candy coating, stirring frequently. Remove from heat; stir in remaining ingredients. Spread into thin layer on 2 aluminum foil-lined baking sheets. Chill 30 minutes or until firm. Break into chunks. Store covered at room temperature or in refrigerator.
In bottom of a greased 9 x 13 pan, thoroughly mix the rhubarb, 1/2 cup sugar, flour and nutmeg. Combine brown sugar, flour, oats and salt in a bowl. Cut in the butter and sprinkle on top of the rhubarb mixture. Bake at 375° for 30 to 40 minutes until crisp and nicely browned.
Pour boiling water over oats, let stand 20 minutes. Cream the Crisco, sugar, brown sugar, flour, soda, salt, cinnamon, vanilla and eggs. Mix altogether. Bake at 350° for 35 minutes.
Soak raisins in rum for 1 hour. In medium bowl, beat the cheese until fairly smooth (or process in blender or food processor). Add raisins and rum and beat or whip briefly to blend and to chop raisins slightly. Pack into container and store in refrigerator. Serve with crackers, raw vegetables and fruits. Yields 1 1/2 cups.
Combine all ingredients and mix well. Spread into shallow baking pans. Break up any clumps. Bake in a preheated (325°) oven 20 to 25 minutes, stirring frequently. Cool, then store in a tightly covered containers in the refrigerator.
Place all ingredients in electric blender and blend until milk shake foams up and ice cube disappears.
Preheat oven to 350°. Mix the 2 soups together. Set aside. Brown onion, celery and hamburger in skillet. In a 9 x 13-inch pan, alternate vegetables, the meat, then soups. Bake 1 hour and 30 minutes.
Saute eggplant and garlic in oil until lightly browned. Add remaining ingredients. Simmer 8 minutes or until tender. Yields 6 servings.
Fry bacon; crumble. Reserve fat. In a bowl, mash cooled potatoes. Add egg, onion tops, salt and pepper. Mix well and form into 6 patties. Over medium heat, fry until brown. Serve hot.
Shred cheese. Place cheese and other ingredients in a blender, add boiling water last. Blend until smooth. Chill.
Saute onions in large frying pan with 1 stick margarine. Simmer, covered, 15 to 20 minutes, until tender and lightly browned. In casserole dish (2-quart) place half of the onions. Cover with the cheese of your choice. Next add crushed Ritz crackers, then repeat layers. Bake, uncovered, 30 minutes at 325°.
Mix flour, water, eggs, cabbage and scallion together in bowl. Pour 1/2 cup mixture onto hot griddle. Place sliced meat, shrimp on top. Cook until edges one dry. Turn; cook. Serve with mayonnaise or mustard or soy sauce or ketchup.
Simmer ingredients for 1 hour, then add 1 can of crab meat. Prepare pasta of your choice and serve with crab meat sauce.
In saucepan, combine tomato sauce with next 5 ingredients. Bring to boil and simmer 20 minutes. Steam tortilla on one side and fill with beans, cheese and green onions. Roll up and place with seam side down in baking dish. Cover with hot sauce and cheese. Bake at 350° for 20 minutes. Serve garnished with GUACAMOLE. Serves 6.
Cook rice, raisins and salt in boiling water for 15 minutes. Remove from stove for 1 hour, then add the remaining ingredients. Cook on top of stove in a heavy pan until thick. Stir until it boils and thickens. Serves 10 people.
Boil squirrel in 4 quarts of water with whole cloves and garlic until falling off bone. Remove from liquid and bone squirrel. Strain cloves from liquid.
Combine all ingredients in order as given. Bake 30 to 35 minutes at 400°. Cool and cut into squares.
Combine tuna, celery, onion and soup (blended with boiling water). Spoon on toasted English muffin and top with cheese; broil.
Combine all together. Bake at 350° for 50 to 60 minutes. Prick with fork so icing will run through.
Melt shortening and remove from heat. Add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in flour, baking powder and salt. Add nut meats and chocolate chips. Mixture will be very stiff. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes until tested done. Cut into squares when cool. Makes 12 (3 x 3-inch) squares or 48 (1 1/2-inch) squares.
Cook onion and green pepper in 1 tablespoon hot fat until just tender. Combine with next 5 ingredients. Pour into a 10 x 6 x 1 1/2-inch baking dish. In a saucepan, combine cheese and milk; stir over low heat until cheese is melted. Pour over ham-potato mixture. Bake at 350° for 30 to 35 minutes. Makes 4 servings.
Combine crumbs and margarine; mix thoroughly and press in bottom of 9 x 13-inch pan.
Combine chocolate and sugar. Add cream and butter or butter substitute. Boil to soft ball stage. Remove from fire. Add marshmallow cream, nuts and flavoring. Beat until mixture begins to thicken. Place marshmallows on well buttered dish evenly. Pour mixture over them. Let cool; cut in squares with a sharp knife.
Puree bananas, strawberries, pineapple, honey and nutmeg in blender until smooth. Fold in whipped topping and almonds. Line muffin pans with foil cupcake liners. Fill with banana mixture. Cover and freeze until firm.
Mix in blender all ingredients for 1 minute. Pour into well-greased pie plate. Bake at 350° for 45 minutes. This is a crustless pie.
Melt butter in a saucepan over medium heat. Add flour; stir well and add coffee cream (slowly) while stirring. Continue stirring until you get a thick sauce. To this sauce can be added mushrooms, shrimp, crabmeat, grated cheese, white wine, lemon juice, egg yellows, etc. or any of these. (Makes 2 cups.)
Chop Shredded Wheat finely in blender or food processor (will make 3 cups). In large bowl, combine Shredded Wheat, flours, oats, soda and cinnamon. Set aside.
Spread dry stuffing mix in a 9 x 13-inch pan. Sprinkle 3/4 cup water over stuffing. Top with chicken.
Wash asparagus and snap off tough, light colored ends. Measure water into a 12 x 8-inch glass baking dish. Place spears in dish with bud ends toward center, arranging thickest spears toward outer edges of dish. Cover dish with plastic wrap and microwave-cook on full power 3 minutes. Turn dish halfway or rearrange spears a bit. Re-cover and microwave-cook at full power 3 minutes. Turn dish again, re-cover and microwave about 2 minutes longer or until tender yet still crisp. Drain liquid from dish. Combine oil, salt, pepper, sugar, green onions, mustard, parsley and vinegar in small bowl. Pour dressing evenly over asparagus and marinate in refrigerator, covered, for at least 1 hour, spooning dressing over spears several times. Place asparagus on serving platter and sprinkle with chopped eggs.
Drain pineapple. In large bowl, combine pineapple, ham, bell pepper, peas, celery and macaroni. Combine mayonnaise, vinegar, onion powder, pepper and dill weed. Stir dressing into pineapple mixture. Refrigerate 3 to 4 hours before serving to allow flavors to blend. Serves 8.
Mix cake mix, pudding, 1 1/3 cups water, eggs, oil, 2 cups coconut and nuts. Bake in 3 layers at 350°.
Heat oven to 250°. Mix popcorn and peanuts in large shallow roasting pan. Cook sugar, corn syrup and margarine in heavy 2-quart saucepan, over medium heat, until mixture boils, stirring constantly. Stir in chocolate. Cook, stirring constantly, 5 minutes or until chocolate is completely melted and mixture is very thick. Remove from heat; stir in vanilla. Pour over popcorn; stir to coat well. Bake for one hour, stirring occasionally. Pour popcorn in single layer onto cookie sheets or foil; cool. Store in tightly covered containers.
In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature.
Heat oven to 400°. Beat eggs slightly; add milk. Mix sugar, flour and nutmeg. Stir in eggs and milk. Mix in rhubarb. Pour into pastry-lined pie pan. Dot with butter. Cover with lattice top. Bake 50 to 60 minutes, until browned.
Shape hamburger into meat balls and brown over medium heat. Lower heat and add onion; simmer until brown. Add tomato soup, salt, pepper, garlic salt, chili powder and paprika to taste. Simmer for 1/2 to 1 hour, covered. Cook and drain spaghetti. Pour sauce over spaghetti and sprinkle with Parmesan cheese. Serves 4.
Boil water and salt until bubbly; cool. Add alum, oil and flour and knead. Add desired food coloring. Can be kept for quite awhile in the refrigerator.
Cream together the sugar, powdered sugar, oleo, oil and eggs. Add the remaining ingredients. Shape into balls. Roll in sugar. Place on cookie sheet and flatten with a glass. Bake at 350° for 10 to 12 minutes. Dough can also be put through a cookie press and sprinkled with sugar prior to baking.
The day before, cook chicken, cool and remove meat from bones. Cut into bite-size pieces. Toss with French dressing and marinate overnight. Add celery and mayonnaise until desired consistency is achieved. Place into baking dish and spread Cheez Whiz on top. Bake at 350° for 30 to 40 minutes. Put French fried onions on top and bake for 5 minutes. "Also good cold the next day!"
Wash potatoes; prick several times with a fork. Bake at 400° for 1 hour or until done; let cool. Cut potatoes in half lengthwise; scoop out and reserve pulp. Discard shells. Melt butter in a Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potatoes, salt, pepper, 1 cup cheese, 1/2 cup bacon and 2 tablespoons green onions; cook until heated (do not boil). Stir in sour cream. Cook just until heated (do not boil). Serve with remaining cheese, bacon and green onions. Yields 2 1/2 quarts.
Mix all ingredients. Cook at low temperature for 20 to 25 minutes. This is enough sauce for 2 pounds of ham.
Place chopped spinach in 2-quart casserole dish. In bowl, combine rest of ingredients. Pour over spinach. Bake in a 350° oven for 35 to 40 minutes or until center is hot.
*Do not use Shedd's Spread. The cookies will never firm up. This is true about any soft margarine.
Toast bread on one side. Mix butter, chilies and garlic. Spread on untoasted side of bread. Top with mixture of mayonnaise and grated cheese. Broil until brown and puffy. Serve at once.
Preheat oven to 375°. In large skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust, spread evenly with mustard. Pour vegetable mixture evenly into crust. Bake for 18 to 20 minutes or until done. If crust becomes too brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before serving.
Beat together eggs, basil and pepper. In a 10-inch skillet, cook onion in margarine until tender. Remove from heat and stir in spinach and ham. Add egg mixture and return to heat. Cook until egg are set. Sprinkle with parmesan cheese.
Peel and slice cucumbers. Slice onion into thin wedges using as much as you like. Add salt, pepper and sour cream. Toss until mixed thoroughly. Set aside in refrigerator for 1/2 hour.
Saute peppers, onion and garlic in margarine in a 12-inch nonstick skillet for 5 to 8 minutes. Stir in kidney beans, cumin, red pepper, tomato sauce and raisins. Cook to thicken slightly, about 10 to 12 minutes over medium-high heat. Mixture should be saucy. Serve with low-fat corn muffins. Together about 450 calories and 8 grams of fat.
Peel and seed avocados. In large bowl, mash avocados with potato masher or the back of a fork. Mix in remaining ingredients. If not serving, immediately cover with plastic wrap, making sure there are no air bubbles between plastic and guacamole.
Mix all ingredients well. Roll into small balls. Bake at 350° for 10 minutes or until brown.
Mix all ingredients, except chipped beef; form into ball and cover with chipped beef. Keep refrigerated until serving.
Heat oil in saute pan, add shrimp and cook until they turn pink. Remove leaving oil and juices. Add garlic and cook until soft. Add wine and reduce mixture by half. Add lemon juice and heat to a boil. Remove from heat and whisk in butter until thick. Stir in herbs, season. Add shrimp and serve over angel hair pasta or parsley rice. Serves 4 to 6. Great for first courses, lunches and buffets.
Combine the apples and dates in an ungreased 13 x 9 x 2-inch baking dish. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. Bake at 375° for 35 to 40 minutes or until the apples are tender. Serve warm. Garnish with apple slices, if desired. Yield: 6 to 8 servings.
Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain beans and return to Dutch oven. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally. Add chicken and next 5 ingredients; cover and cook 30 minutes. Spoon into serving bowls; top each with cheese and a spoonful of salsa.
Preheat oven to 350°. Cream together margarine, shortening and sugar. Add egg yolks, one at a time, beating well. Combine flour, soda and salt. Add vanilla to milk. Add flour mixture and milk alternately to sugar.
Bake cake in 9 x 13-inch pan. Cool at room temperature. Poke holes in cake with a meat fork. Pour jello over cake and refrigerate.
Preheat oven to 350°. Liberally grease and lightly flour 9 x 5 x 3-inch loaf pan. Individually prepare cranberries, nuts and orange peel for use. Set aside. Mix flour, sugar, baking powder, baking soda and salt (optional) together in a bowl. Cut in shortening. Stir in orange juice, egg and orange peel, mixing just enough to moisten. Fold in cranberries and nuts. Spoon mixture into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack for 15 minutes. Remove loaf from pan and cool completely before cutting.