HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 1/2 of the margarine and corn flake mixture in a baking dish. Combine soup, milk, mayonnaise, salt, pepper, cabbage, onion and 2 cups of shredded cheese. Place other cup of cheese on top of cabbage mixture and top this with remainder of the crumbs and butter mixture. Bake, uncovered, for 45 minutes at 350°.
Combine sugar, cocoa, milk and butter in saucepan. Bring to boil; boil for 1 minute, stirring constantly. Remove from heat and stir in remaining ingredients, mixing well. Drop by tablespoonfuls onto waxed paper. Cool!
Cook on high cocoa, sugar, salt and milk; mix together well. Turn heat down on medium. Cook until when you drop in cold water you can pick up soft ball and it will flatten, then turn off eye (do not stir). Drop in butter, vanilla and peanut butter (do not stir). Let sit 15 minutes, then stir real good. Pour in 1 large pan, let cool.
Spread small amount of Miracle Whip on unrolled dough. Lay one asparagus spear on dough and roll up. Bake as directed on can label for rolls. Serve warm.
Combine sugar and flour. Add eggs and margarine; mix well. Add nuts, chocolate chips and vanilla; mix well. Pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes. Serve with whipped cream. (This is very rich.)
Combine vegetables, stirring gently. Combine remaining ingredients. Pour over vegetables, stirring gently to blend well. Cover and chill overnight.
Put cup of boiling water in jello. Add 16 cut up orange peanuts. Stir until dissolved. Add 1 cup cold water. Put in refrigerator until it starts to set. Pour in bowl pineapple, cream cheese and Cool Whip. Mix well. Put in refrigerator.
Mix the milk and flour together well. Add all ingredients. Bake in pan at 350° until thick but not stiff.
Mix all ingredients except baking soda and hot water. Mix baking soda and hot water and add to rest of mixture; batter will be thin. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Place into a covered 2-quart casserole dish; prefer a baked bean pot. Bake at 350° for 1 hour. Serve hot or cold.
Put uncooked rice in bottom of casserole dish and then add onion soup. Lay pieces of chicken next and then add the mushroom or celery soup. Bake at 350° for 1 to 1 1/2 hours.
Stir together peanut butter and margarine. Gradually add sugar, stirring until combined. Shape into 1-inch balls. Place on wax paper. Let stand until dry (about 20 minutes). Melt confectioners coating; cool slightly. Dip balls into melted coating. Let excess drip off. Place on wax paper and let stand until coating is dry. Makes about 30 pieces.
Heat oven to 350°. Mix brown sugar, shortening and eggs. Stir in remaining ingredients. Spread in a greased 9 x 9 x 2-inch baking pan. Bake until light brown, about 30 minutes. Cool. Cut into 2-inch squares. Makes about 1 1/2 dozen.
Preheat oven to 300°. Beat butter until soft. Add sugar and blend until creamy. Add vanilla and salt. Add chopped pecans. Sift all-purpose flour. Stir pecans and flour into butter mixture.
Dissolve jello in cup boiling water and add sugar. Stir until dissolved; set aside to cool. Put cranberries and orange (including the rind) through food chopper. Add to jello mixture and stir. Place in refrigerator to set. Will keep a long time!
Cream butter, shortening, sugars and add eggs one at a time. Combine baking powder, salt and flour. Add to creamed mixture alternating with milk. Add vanilla and nuts. Bake at 325° for 1 1/2 hours in greased and fluted pan. Cool 15 minutes before trying to remove.
Dissolve gelatin in boiling water. Cool slightly. Add strawberries and pineapple with juice. Pour 1/2 of mixture into a gelatin mold. Refrigerate until set. Spread sour cream or yogurt over chilled gelatin. Pour on remaining gelatin and refrigerate for 1 hour. Makes 8 servings, 0 grams of fat.
Combine tomato sauce, brown sugar, vinegar and mustard. Set aside. Combine egg, onion, crumbs, ground beef, salt and pepper. Add 1/2 of the tomato mixture and blend thoroughly. Shape into an oval loaf and place in oblong dish. Make a depression in top of loaf. Pour remaining sauce over loaf. Cook, uncovered, on roast for 25 to 30 minutes. Cover and let stand 10 minutes before serving. If using a probe, set cook control for 155°.
Preheat oven to 375°. Grease and then line with wax paper the bottoms of 4 (1 1/2-inch deep) 9-inch layer pans.
Mix all ingredients. Drop on foil-lined cookie sheet. Turn off oven; put in cookies and don't open oven until completely cool.
Mix all ingredients, except vanilla and butter. Cook in microwave until thickened. Lastly, add vanilla and butter. Pour into baked pie shell. Top with egg white and meringue and brown.
Thaw and drain strawberries. Save juice. Mix cake mix as directed using strawberry juice (add water to the juice if necessary). Mix about 3 tablespoons of strawberries into mix. Bake as directed.
Mix well oleo, sugar and eggs, then add rest of ingredients. Pour into greased bread pans. Bake at 350° for 45 to 55 minutes.
Stir well and add 1 package Jiffy corn bread mix. Salt and pepper lightly. Pour into buttered casserole. Bake at 350° for about 1 1/2 hours.
Cream sugar and butter. Add eggs, one at a time, beating after each. Add lemon juice and vanilla. Coat dates and nuts with a little of the flour. Add baking powder and cinnamon to the remaining flour. Add to egg mixture. Add floured nuts and dates. Line tube pan with wax paper (I use typing paper) and grease and flour. Place pan of water in the bottom of oven while cake is baking. Bake at 200° for 3 hours or until done. Store in a tight container. Apple slices which are changed often or a sprinkling of wine will help cake to mellow. Allow 2 or 3 weeks.
Mix sugar and cocoa in a 10 x 8-inch dish. Drop oleo onto sugar in 4 or 5 pieces. Microwave 2 to 3 minutes on High or until bubbly; stir lightly. Thoroughly stir in nuts and vanilla. Spread fudge evenly in buttered dish and refrigerate for 1 hour.
Put cider in saucepan. Add the spices that have been tied in cheesecloth bag. Add the sugar; heat very slowly to a boiling point. Heat should be so low that it takes the cider about a half hour to come to boiling point. Remove from heat, remove spice bag and serve steaming hot. Makes 5 servings.
Heat to boiling the water, bouillon cubes and chopped onion, then add the noodles and salt. Cook 3 minutes, then stir in the broccoli and garlic powder. Cook 4 minutes, then add the remaining ingredients. Simmer on low for 1 hour.
Crunch Doritos over bottom of deep casserole dish. Sprinkle cooked hamburger meat over Doritos. Layer with green chilies, then beans, then mushroom soup. Bake at 350° for 20 minutes. Cover with cheese and bake another 5 minutes. Serve garnished with Doritos.
Sift together flour, salt, soda and sugar. Add oil, egg, vanilla, buttermilk, apples and pecans. Pour into lightly greased iron skillet. Bake at 350° for 40 minutes. Serve warm with butter or whipped cream.
Break some cake into pieces and layer on the bottom of punch bowl, then layer the other ingredients in the following order: fruit cocktail, pineapple, Cool Whip, cake, pudding, cherry pie filling, nuts, Cool Whip and nuts for garnish. Refrigerate; may be made 24 hours in advance.
1. Combine oats, flour, brown sugar, cinnamon, and soda; mix well. Stir in butter until evenly mixed. 2. Remove one c. crumb mixture; set aside. Pat remaining mixture into greased 9-inch square pan. 3. Combine jelly, raisins, and nuts; toss with reserved crumb mixture. Sprinkle over layer in pan. 4. Bake at 350° for 30 minutes or until edges are golden brown.
Put ingredients in fondue pot. Stir until boiling point. Reduce heat and simmer gently for 5 minutes, stirring constantly. Stir in 2 tablespoons rum.
Cut lettuce into bite-size pieces. Put on bottom of a 9 x 13-inch serving dish. Add a layer of cooked bacon that has been crumbled; a layer of finely chopped scallions; then a layer of diced celery.
Dice tomatoes, onion, cilantro and jalapenos. Add garlic and salt; mix well. May be eaten with tortilla chips. Great over scrambled eggs (Egg Beaters) and my favorite, fajitas.
Cook noodles; drain. Cook meat; drain. Stir together ground beef, onion, tomato sauce and spaghetti sauce mix. Cook until smooth. Stir in noodles and garlic salt.
Get large skillet (size may vary). Spray with nonstick cooking oil (Pam). Cut the chicken into strips. Chicken is to be skinless. Cook until thoroughly done.
Brown meat in cooking oil. Add onion soup. Simmer until meat is very tender. Add mushroom soup and heat through. Just before serving, add sour cream. Add mushroom pieces, if desired. Serve over rice or noodles. Serves 4 to 6.
The secret of this goodness is in the slow, slow simmering, at least eight hours or more. This is pretty much of a universal sauce, to Oven Barbecue "fri-chick" or other vegetarian meats, bake in oven at 350° and baste frequently with the sauce.
Mix all together, then add 1 teaspoon of baking powder and then mix again. Bake at 400° for 30 to 45 minutes in a greased square pan.
Combine melted butter and graham cracker crumbs in a 9 x 13-inch pan; press. Beat together eggs, 2 sticks soft butter and powdered sugar for 15 minutes. Pour mixture in pan on top of graham crackers. Slice bananas and later in pan. Cover with pineapple, completely to prevent browning of bananas. Spread Cool Whip over pineapple. Top with chopped nuts and cherries. Make the day before and chill in refrigerator.
Preheat oven at 350°. Wipe mushrooms with damp cloth. Remove stems and chop stems finely; set aside. Heat butter in large skillet; saute mushroom caps, on bottom side only. Arrange rounded side down in shallow baking pan.
Combine and stir dry ingredients. Cream margarine with sugar. Add eggs, vanilla, bananas, nuts and sour cream. Gradually add dry ingredients and mix at low speed until blended. Pour into greased (Pam works great) 9 x 5 x 3-inch loaf pan and bake at 350° for 1 hour or until bread tests done. Yields 1 loaf.
Sift, flour, sugar, baking powder and salt into a large mixing bowl. In a medium bowl, mix together cream, margarine and egg yolks. Add to flour mixture and stir only until flour is moist. In a separate bowl, beat egg whites until stiff. Fold into batter. Let batter stand for 1 hour. Spray waffle iron with vegetable cooking spray and preheat. Use 1/2 cup batter for each waffle.
Make marinade by combining the first 6 ingredients. At least 30 minutes before serving, stir beef cubes into the marinade and let stand, stirring occasionally. To serve, heat salad oil; add meat. Cook, stirring to brown on all sides. Drain meat slightly; place on serving plate. Sprinkle with soy sauce, then with the sesame seed to serve.
Cut onions, garlic and Prosciutto into strips. Heat oil and place cut ingredients into pan; saute until onions are translucent. Cook mushrooms in salted water until tender; drain and add to onion mixture. Add pepper or salt to taste. Add heavy cream and stop cooking.
Brown meat; drain. Add onion; cook until tender. Stir in beans, dressing, water and chili powder. Simmer 15 minutes. Combine lettuce and green onion. Add meat mixture and 1 1/2 cups cheese; mix lightly. Top with remaining cheese. Makes 4 to 6 servings.
Preheat oven to 350°. Combine all ingredients and beat until smooth. Pour in an unbaked pie shell. Bake for 30 minutes.
Bring water to a boil. Add chard, onion and salt. Boil or simmer for 1 hour. Don't let boil dry.
Cream together butter or margarine and sugar. Add egg; beat. Mix soda with persimmon pulp. Sift together dry ingredients. Add persimmon pulp, then dry ingredients, to creamed mixture. Stir in nuts and raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Bake in a preheated 350° oven for 12 to 15 minutes. Makes about 5 dozen cookies.
Combine all ingredients and marinate chicken for several hours. Cook on grill until done. Keep breasts nice and moist.
Mix water, milk, salt, honey, oleo and beaten egg and stir this into part of the flour, then add the yeast mixture. Stir and gradually add the rest of flours, kneading like you would any bread or rolls. Let rise, punch down and let rise again, then shape and put in 2 pans (4 1/2 x 8 1/2-inches). Let rise. Bake at 350° for 35 minutes.
Cream butter and brown sugar in mixing bowl. Add flour. Fold in chopped pecans. Put this mixture in 9 x 13-inch pan with high sides. Brown 20 to 30 minutes at 350°, stirring every 10 minutes. Save 1/3 cup for the top.
Melt chips, butter and peanut butter over medium heat; stir constantly. After melted, fold in cereal. Take a clean paper grocery sack, put sugar in sack and add cereal, a little at a time, until all cereal is coated. Keep in airtight container.
Mix together cake mix, eggs, oil and mandarin oranges. Bake in 9-inch square greased pan at 350° for 40 minutes. Cool. Mix Cool Whip, pineapple and pudding. Spread over cooled cake.
In a bowl, combine tomatoes, tapioca, basil, sugar, salt and pepper; let this stand for 15 to 20 minutes. Put potatoes, carrots, onion and celery in large slow cooker.
Cook bacon; drain. Curl 1 slice, chop 4 slices and leave others as whole slices. Cut cheese slices into halves. Arrange in the bottom of a lightly greased 9-inch pie pan. Beat together the eggs and milk with fork. Add chopped bacon. Pour over cheese and bake in preheated 350° oven for 30 minutes. Arrange whole bacon slices on top of omelet around bacon curl. Bake 10 minutes longer. Let stand 5 minutes before cutting. Serves 6.
Combine margarine, cocoa and water; bring to a boil. Add to flour, sugar and salt. Add eggs, sour cream, vanilla and baking soda. Beat.
Cook the pasta to your desired taste. Cut chicken into strips. Chop up garlic clove. Saute chicken, garlic, parsley, pepper, salt and 1/2 stick margarine in a pan. Steam broccoli halfway; saute with chicken. When chicken is halfway cooked, put 2% milk in and let cook until done. When pasta is done, put 1/2 stick margarine in and mix. Mix chicken with pasta and, presto, dinner is served.
Mix eggs, sugar, oil and vanilla. Stir in zucchini. Sift dry ingredients into zucchini mixture. Add nuts. Mix well. Bake 1 hour at 325°. Makes 2 loaves.
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water. Beat at medium speed 2 minutes. Remove from mixer; stir in boiling water. (Batter will be thin.) Bake at 350° for 30 to 35 minutes for layers or 35 to 40 minutes for 9 x 13-inch pan or until toothpick comes out clean.
Put all ingredients into blender and mix well. Pour into 10-inch pie plate. Bake at 300° for 40 minutes.
Combine all ingredients, but vinegar, into a large pot. Bring to boil and simmer 1 hour or until desired consistency. All vegetables may be run through a food processor for a smoother salsa or leave chunky. Add vinegar; ladle into jars and process in boiling water bath 20 minutes. Makes about 6 pints.
Brown hamburger in oil. Add onions to saute. Cook pepper, rice and tomatoes in separate pots, seasoning each as desired. Drain pepper and place in baking pan or dish. Mix hamburger mixture, cooked rice and tomatoes, simmering momentarily. Spoon over pepper layer in baking pan. Top with grated cheese. Bake at 350° until cheese begins to melt and brown slightly, approximately 10 minutes. (I like to prepare this dish because I can clean up the kitchen while this dish is baking.)
Combine all ingredients in heavy medium saucepan. Cook over medium heat 50 minutes or until very thick, stirring occasionally. Store in sealed container in refrigerator up to 3 weeks. Spread on toast or muffins. Makes 2 cups.
Melt margarine in a 9 x 13-inch baking pan. Stir in rice, onion flakes, salt, soup and water. Place chicken breasts over top of mixture. Sprinkle with pepper. Bake uncovered in a 350° electric oven for 1 to 1 1/4 hours or until chicken is golden brown.
Red beans should be soaked for approximately 2 hours before cooking; drain and add new water. On medium heat, bring to a boil; add salt, pepper (red and black), onions and Creole seasons. Cook for 1 hour, then add sausage. Additional cooking time should be approximately another hour and half.
Cream butter; gradually add sugar, using medium speed. Add eggs, one	at a time, beating after each.	Add flavoring. Add flour alternately	with milk (start and end with milk). Pour batter into greased and floured tube pan. Bake at 300° for 1 hour and 40 minutes. Cool 10 minutes; remove to wire rack.
Combine first 4 ingredients. Add eggs and beat well. Add remaining ingredients. Drop small balls on cookie sheet and flatten with a fork. Bake at 325° for 10 minutes.
Fry bacon and crumble. Separate broccoli and cauliflower into florets. In a large salad bowl, combine broccoli, cauliflower, onion, tomatoes and eggs; set aside. In another bowl, combine mayonnaise, vinegar, sugar and seasoning; mix until smooth. Just before serving, pour dressing over salad and serve.
Mash and force the berries through a coarse sieve. Add sugar and cook until mixture begins to thicken, stirring mixture frequently toward the last of the cooking period. Cool. Fold in whipped cream and freeze.
Drain salmon, flake into a bowl and blend other ingredients. Shape into a loaf and place in a buttered dish. Bake at 350° for 1 hour or until top is delicate brown.
Beat eggs with mixer. Gradually add sugar. Stir in Eagle Brand and vanilla. Combine strawberries, bananas and nuts. Fold in Cool Whip. Add fruit and egg mixture together. Stirring gently, add a little red food coloring. Pour in freezer and finish filling with milk. Let ripen for about 1 hour.
Put peaches in baking dish. Add lemon juice. Mix flour, sugar and oleo until it crumbles. Spread this over peaches. Bake at 350° for 1/2 hour.
Generously grease and flour a 9 x 5-inch or an 8 x 4-inch loaf pan.
Marinate venison pieces cut to choice for 4 to 8 hours. Pour out excess marinade and panfry or grill to desired doneness.
Mix in order; pour in greased 9 x 13-inch cake pan. Bake at 350° about 45 minutes or until toothpick comes out clean from middle.
Mix all ingredients and drop onto a greased cookie sheet by 1/2 teaspoon. Dip small glass into flour and press down on cookie. Sprinkle flattened cookie with cinnamon sugar. Bake at 375° for 8 to 10 minutes.
Cream sugar and butter and then add eggs. Drain the pineapple and add to the mixture. Cut the five slices of bread into cubes and fold them into the sugar, butter, eggs and pineapple. Placed in a greased casserole and bake at 350° for 1 hour.
Sift together flour and soda. Set aside. In large bowl of an electric mixer, cream butter, shortening and sugar. Beat until light and fluffy. Add eggs, one at a time, beating after each one. Add sour cream alternately with flour mixture. Blend in vanilla. Pour into lightly greased and floured 10-inch tube pan. Bake at 350° for 70 minutes; reduce heat to 300° and bake 10 minutes more or until cake tests done. Remove from pan and let cool on rack. Frost with Strawberry Frosting and garnish with strawberries. Both cake and frosting freeze well.
Beat egg whites until they hold a stiff peak (at least 2 minutes). Put first 3 ingredients in a pan and stir. Put on stove and bring to a boil (use medium heat). Boil syrup until it spins a 6 to 8-inch thread or 242°. Pour hot syrup slowly into egg whites beating all the time. Beat until frosting holds its shape (soft peaks). This frosting forms a crust, like divinity.
Heat oven to 400. In a skillet, brown meat and onions. Drain fat. Stir in pizza sauce, pepperoni, seasonings, and mushrooms. Bring mixture to a boil; reduce heat and simmer 15 minutes, stirring occasionally. Spoon into a greased 9 x 12 baking dish. Sprinkle cheese over hot mixture; set aside.
In bottom of pie crust, cut 1 banana in each. Cream together cream cheese and sugar. Set aside. Mix Cool Whip according to directions. Mix Cool Whip and cream cheese-sugar together. Put over banana in crust. Top with strawberry pie filling. Chill for 4 hours.
Mix all ingredients, except pecans, together. Pour in a casserole dish and you can top with pecans for a festive look. This is a delicious lighter fruit salad (not really sweet).
Mix all ingredients together and form into balls. Bake at 375° for 10 minutes.
Bake cake as directed. Break 5 candy bars into small pieces and add slowly into blender. Chop until finely ground. Mix candy, Cool Whip and butterscotch together in bowl. Slice cake into 3 equal layers. Ice each layer of cake with mixture. Finely chop remaining candy bar in blender and sprinkle on top of decorated cake. Refrigerate. When serving, cut with a serrated knife using a sawing motion.
Heat oven to	425°. Heat oil in skillet until hot. Measure corn meal into bowl and add buttermilk. Next, add hot oil or shortening, stirring	the mixture at the same time. Pour batter into hot skillet and bake for 15 to 20 minutes.
Mix ingredients. Bake at 300° for 30 minutes in greased pan. Cool. Shape into balls and roll in powdered sugar.
Crumb the graham crackers. Mix with butter and 1/2 cup sugar. Pat firmly into 7 x 11-inch pan. Beat well eggs, 1/2 cup sugar, cream cheese and vanilla. Spread over graham cracker crust. Bake 20 minutes at 375°. Cool. Spread pie filling over cooled mixture. Refrigerate. Serve with whipped cream, if desired. Delicious!
Dissolve gelatin in boiling water in a large bowl; add cranberry sauce and cinnamon, clove and orange rind, stirring constantly until blended. Chill mixture until consistency of unbeaten egg whites. Fold in fruit and nuts. Pour in 6-cup mold, cover and chill until firm.
Brown meat. Mix all ingredients thoroughly. Bake at 350° for about 1 hour.
Ice cream and sherbet need to be soft. Blend cold lemonade and orange juice with the soft ice cream and pineapple sherbet. Serves 30.
Wash lemons well; slice crosswise into very thin slices. Discard ends and seeds. Place lemon slices in sturdy pitcher or bowl. Add sugar. With wooden spoon, pound slices until they are broken and sugar is dissolved. Add orange juice concentrate, 3 cups water and 1 tray of ice cubes. Stir until very cold. Makes 6 servings.
Beat eggs; add sugar, cinnamon and milk. Melt butter in cake pan. Bake at 400° for 10 to 12 minutes. Turn and bake for 6 to 8 minutes. Keeps in freezer; just pop in toaster or microwave and serve.
Brown stew meat in round roaster (or any oven-safe pan with a cover). Drain. Add rest of ingredients. Bake at 250° for 5 hours. Do not remove cover while cooking. Can be cooked in a slow cooker but takes 8 or 9 hours.
Make white sauce. Add sliced onion and soup; mix thoroughly. Layer broccoli and soup mixture, beginning with broccoli and ending with soup. Sprinkle cheese on top. Soak bread pieces in melted margarine; place on top. Pour on remaining margarine. Bake for 20 minutes at 350°. Makes 8 servings.
Heat sugar and vinegar. Bring to a boil and remove from heat. Pour over vegetables and let stand in refrigerator for 24 hours.
Stir together flour, salt, baking soda, baking powder, cinnamon, allspice and cloves. In mixing bowl, beat butter and sugar until fluffy. Add egg and milk and beat well. Add dry ingredients to beaten mixture, mixing well. Stir in oats, raisins and nuts. Bake in 375° oven for 8 to 10 minutes.
Preheat oven to 350°. Mix zahtar with oil. Brush mixture onto round bread dough. Bake on middle rack until bottom is golden brown. Serve warm. Can be rolled and filled with olives, mint and tomatoes.
Mix cake mix as directed on box. Bake half of the batter at 350° for 15 minutes. Melt caramels, milk and oleo. Pour over cake. Sprinkle chocolate chips and nuts over cake. Pour rest of batter over mixture. Bake until done, about 25 minutes longer. Serves 12.
Pour peaches in pan. Sprinkle with cinnamon and with butter. Spread dry cake mix over top. Stir slightly to partially dampen cake mix. Bake at 350° for 25 to 30 minutes.
Mix first 4 ingredients together, then add flour, vanilla and nuts. Bake at 350° for 30 to 35 minutes.
Mix all ingredients (except crusts). Pour in crusts. Bake at 350° for 45 minutes or until knife comes out clean.
Combine pudding mix and milk in a saucepan; add butter. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in sugar and beat until smooth; add nuts. Quickly pour into a greased or wax paper-lined 8 x 4-inch or 9 x 5-inch loaf pan. Chill until firm, about 30 minutes. Cut into pieces. Store, covered, in refrigerator.