HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix fruit cocktail (except cherries, save for top) with marshmallows and add sour cream. Fold in 1 cup walnuts and put in serving dish. Place remaining walnuts and cherries on top. Refrigerate for 8 hours before serving.
Prepare and bake cake mix according to package directions. Prepare 2 (9-inch) cakes. Cool on wire rack. Drain cherries, reserving 2 tablespoons of juice. Sprinkle juice over one layer of cake. Spread with pie filling. Place remaining layer on top. Spread whipped cream over top and sides. Decorate with cherries and chocolate curls.
Melt butter and oil in large skillet over medium high heat. Add peppers and garlic and saut until peppers are tender, about 10 minutes. Remove peppers from skillet and transfer to bowl. Season chicken with salt and pepper. Lightly and evenly coat chicken with flour. Place chicken in skillet and saut until light brown, about 4 minutes per side. Remove chicken from skillet. Place peppers back in skillet, adding broth and cooking wine. Cook on high for 5 minutes until thick. As sauce thickens, scrape up browned bits. Return chicken to skillet until no longer pink in center. Add salt and pepper. Place chicken and peppers on platter; sprinkle with fresh parsley. Serve over rice; cut chicken in pieces.
Mix and knead 49 times. Roll out and cut or drop by spoon into muffin cup. Bake at 425° until done. Makes 6 rolls or biscuits.
Beat sugar and eggs; add flavoring. Put milk and butter in pan; bring to boil. Pour hot mixture over egg mixture; stir well. Pour into unbaked pie shell; bake 1 hour at 400°.
Mix ingredients in order listed. Bake in a large tube pan at 350° for 1 1/2 hours.
Wash and stem strawberries. Crush 1/2 of them and combine with 1 cup sugar in which 3 tablespoons cornstarch has been mixed. Stir constantly over low heat until thickened (about 5 minutes). Add 1 tablespoon lemon juice and allow to cool. Put the other half of the strawberries into a cooked 9-inch pie shell and top with the strawberry mixture. Chill and serve with Cool Whip.
Cream shortening and sugar; add eggs and vanilla. Add flour, baking powder and salt. Beat until smooth. Roll on floured board. Cut in desired shape 1/8-inch thick. Sprinkle with sugar. Bake at 375° for 10 minutes.
Put flour and sugar into unbaked pie shell. Mix together first and spread over shell with fingers. Cover with milk and top with butter. Bake at 400° for 35 minutes.
Put cider and cranberry juice in bottom part of 8-cup percolator. Put the remainder ingredients in top basket. Perk. Serve hot. Serves 8.
Mix first 7 ingredients well. In top of a double boiler, melt wax and semi-sweet chocolate morsels. Keep hot. Roll mixture between hands into balls. Lift balls into hot chocolate mixture to be coated. Remove and place on wax paper on pan. Place in refrigerator to remain firm and hard until ready to serve. Makes 50 or more.
Mix all ingredients together. Place in baking dish and bake at 350° for 45 minutes or until golden brown.
Sprinkle 1/2 cup pecans in a greased and floured tube pan. Set aside. Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and salt, stirring until combined. Beat until light. Stir in vanilla and remaining 1 cup pecans. Pour batter into pan and bake at 325° for 1 1/2 hours or until toothpick inserted comes out clean. Cool in pan 10 minutes. Remove and cool completely on wire rack. Serves 12 to 15.
Cream together well the cream cheese, mayonnaise and sugar. Add well drained pineapple and remaining ingredients. Add a few drops of red food coloring as desired. Freeze well. Thaw 15 minutes before serving on a bed of lettuce.
Combine cream cheese, egg, sugar and salt. Beat well and add chocolate chips. Add the vanilla and vinegar to the water. In a separate bowl, mix flour, sugar, cocoa, the vanilla, vinegar and water mixture, salt, baking soda and oil. Mix and beat well. Fill cupcake papers 1/2 full of chocolate mixture. In middle of each, put heaping tablespoonful of cream cheese mixture. Bake at 350° for 35 minutes. Makes 18.
Place sliced apples in an 8 x 11-inch greased Pyrex dish. Sprinkle with cinnamon. Pour 1 cup water over apples. In a separate bowl, mix flour and sugar together. Then add margarine. Mix well until crumbly. Pour over apples. Bake at 350° for 1 hour.
Line a cookie sheet with lightly greased foil. Have a greased spatula ready. Mix sugar and corn syrup in a 1 1/2 to 2-quart glass measure. Microwave on High 4 to 5 minutes until sugar dissolves and mixture is bubbling.
Mix the mayonnaise, vinegar, mustard and sugar to make the dressing and set aside. Shred head of cabbage and mix with onions. Pour dressing over cabbage and onions and chill.
Beat together eggs, sugar, oil and 1/4 cup honey. Combine dry ingredients and add to honey mixture. Mix thoroughly. Add vanilla, nuts and apples. Mix gently and pour into a lightly greased and floured 9 x 13-inch cake pan. Bake 45 minutes at 350°. Combine margarine, brown sugar, milk and remaining honey in saucepan. Boil and cook over medium heat 2 1/2 minutes. Pour over cake while hot.
Cook noodles using package directions; drain. Rinse with cold water. Combine noodles, shrimp, celery, onion and mayonnaise in bowl; mix well. Chill for 30 minutes to 1 hour before serving.
Prepare pancake mix as directed on package for 7 - 8 pancakes. Stir in salt, pepper, and paprika. Dip wieners into batter then drop into deep oil heated to 375 degrees. Fry until golden brown, 2 minutes. Insert skewers lengthwise into wieners and serve.
Mix and put into 9 x 13-inch Pyrex dish. Top with stuffing mix. Bake at 350° for 30 minutes.
Mix and chill 24 hours. (Two batches makes one 5 quart ice cream bucket full.) Marshmallows and coconut optional.
Place biscuits in an ungreased 9-inch square pan. Combine the other ingredients together and pour over the top of the biscuits (biscuits will rise to the top). Bake for 25 to 30 minutes in 400° oven. Serves 4.
Beat cream cheese until fluffy. Beat in sugar and peanut butter. Gradually add milk, beating. Fold in whipped topping. Pour into pie shell. Chill before serving.
Line a cookie sheet with 12 graham crackers (whole). Mix and bring to a boil the sugar, 1/2 cup Pet milk and 2 sticks melted butter. Pull away from heat and add nuts, coconut and crushed graham crackers. Spread over crackers. Place 12 crackers on top of mixture. (Make sure the crackers are placed in same direction as crackers on bottom.)
Combine all ingredients, except dressing. Line casserole with herb dressing (butter if desired). Add squash mixture. Cover with herb dressing. Bake for 30 minutes at 350°.
Mix eggs, sugar and oil together. Put rest of ingredients together. Put in tube pan at 350° for 1 hour and 15 minutes.
In a skillet cook sausage until browned; drain off fat. Separate crescent dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes then Cheddar cheese. Beat eggs, milk, salt and pepper. Pour over crust. Sprinkle with Parmesan. Bake at 375° for 25 to 30 minutes. (A piece of foil underneath will protect oven.) Makes 6 to 8 servings.
Heat bacon drippings in heavy skillet. Add flour. Cook over medium heat, stirring constantly until light brown. Add tomatoes and liquid. Add salt to taste. Stirring constantly, bring to boil over medium heat. Boil 2 minutes.
Mix pudding with milk. Add dry jello and mix well. Fold in Cool Whip. Add strawberries and pineapple. Refrigerate a couple of hours.
Put package of lentils in a large pot and cover with water. Add potatoes and carrots if desired. Add salt; cover and cook 20 minutes. Then saute chopped onion in oil with chopped tomatoes. Add ginger, turmeric and black pepper and continue to cook until onion is translucent and spices are well mixed. Add this mixture to the cooked lentils and continue to simmer the stew gently for another 20 minutes.
Mix crab with butter and cream cheese. Add the rest of the ingredients. Bake at 375° for 15 minutes.
Peel carrots and cut into strips lengthwise. Cook in boiling water with lid on until tender. Drain and remove to greased 7 x 9-inch shallow baking dish. Melt butter and stir in flour. Cook for 1 minute. Gradually add orange juice, stirring constantly until mixture bubbles. Add Grand Marnier. Blend well and remove from heat. Pour evenly over carrots. Garnish with twisted orange slices that have been halved. Bake at 350° for 30 minutes.
Line dish with vanilla wafers. Slice bananas. Put into dish. Mix other ingredients and put over the wafers.
Combine eggs, flour and sugar. Pour over rhubarb in pie shell. Bake for 45 minutes in 350° oven.
Sift flour, baking powder and salt. Beat eggs with vanilla until fluffy and light colored. Gradually beat in granulated sugar. Stir in water. Fold in sifted dry ingredients, carefully but thoroughly. Turn into waxed paper lined 15 x 10 x 1-inch baking pan. Bake in preheated 350° oven for 15 minutes or until done. Sift confectioners sugar evenly onto smooth dish towel. Turn hot cake on towel; carefully peel off paper. Roll up cake from end, jelly roll fashion; cool. Add fresh strawberries to ice cream. Unroll cake and spread ice cream mixture. Re-roll, wrap in foil and freeze. Thaw 10 minutes and serve.
Combine cornmeal, flour and milk. Then add remaining ingredients. Pour in greased 9 x 13-inch pan. Bake at 375° for 35 to 45 minutes.
Place cheese in small mixer bowl. Let stand at room temperature until softened. Add onion, Worcestershire sauce and wine; blend on low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl. Cover; chill at least 8 hours. Shape mixture into a large ball. Roll in chopped nuts. Place on serving plate, cover and chill for at least 2 hours. Arrange crackers around cheese ball. Serve as a spread.
Mix the first 6 ingredients. Add salt and let stand overnight in large pan. Squeeze dry in jelly bag in morning. Add vinegar and sugar. Cook 25 minutes. Take off fire and stir in mayonnaise and mustard. Mix this while hot, let cool and put in small jars. Put paraffin and lids on the ones you won't use immediately.
Add sugar to oil, the add eggs, pumpkin, spices, sifted flour and last of all the water. Mix Well. Makes 5 small loaves. Grease tins. Bake at 350° for 30 to 35 minutes.
Thoroughly mix love and forgiveness. Stir in tenderness, loyalty and friendship. Add friendship, hope and faith. Sprinkle with laughter. Bake it in sunshine and serve daily.
Mix all ingredients together after draining pineapple. Pour into 2 small vanilla wafer crusts or 2 graham cracker crusts. Chill. Makes 2 pies.
Wash beans and soak in water overnight. Simmer in covered pot for 2 to 3 hours (until tender). Simmer in same water. Add stewed tomatoes and simmer 5 minutes. Saute garlic, onions and green peppers in 1 tablespoon oil for 15 minutes. Add to bean mixture. Brown beef in skillet. Drain. Add to bean mixture. Add seasonings and simmer, covered, for 2 hours. Remove cover and cook slowly for 30 minutes more.
In large bowl mix cake and pudding mix. Stir in oil, butter, 1/2 cup rum, nuts and eggs. Pour in Bundt pan and bake at 350° for 50 to 60 minutes. Take out of oven and pour topping over hot cake. Let stand 3 hours before removing from pan.
Boil and drain squash. Cook	meat to light brown. Saute celery, bell pepper, onion and parsley in 1/2 cup oleo. Cut eggs into small pieces.	Wet and crumble bread.	Add milk; if mixture is not real moist, add water. Season to taste with salt and pepper. Pour into greased baking pan; sprinkle top with bread crumbs and	dot top with remaining oleo.	Bake at 350° until done, about 45 minutes.
Combine all ingredients, except cashews; mix well. Cover; refrigerate 4 hours or more. Add cashews before serving. Serve on a bed of lettuce. May garnish with sliced black olives, if desired. Serves 8 to 10.
Mix all dry ingredients in a medium size mixing bowl. Blend well. Beat milk, oil and egg together and add to dry ingredients; mix. You can add chopped nuts, raisins, chopped apples, mashed bananas or any fruit to these. Fill greased muffin tins 2/3 full. Bake at 375° for about 20 minutes. Makes 1 dozen.
Mix first 6 ingredients and add eggs, oil and pumpkin. Mix and add nuts. (Do not whip or beat.) Bake at 350° for 1 1/2 hours or until bread tests done.
Dissolve cornstarch in milk. Combine all ingredients in 2-quart microwave-proof casserole dish. Cover. Cook 10 to 12 minutes or until tender, stirring once during cooking time. Stir and let stand 2 minutes before serving.
In a large microwave-safe bowl, combine popcorn, cereal and peanuts. Set aside. In a 2-cup microwave-safe dish, melt margarine, honey and vanilla. Microwave on High for 45 to 60 seconds. Stir quickly into popcorn mixture to coat. Microwave for 6 minutes or until popcorn is crisp, stirring every 2 minutes. Spread onto foil and cool completely. Store in loosely covered container.
Mix together oatmeal, crushed Shredded Wheat and all-bran cereal. Pour 1 cup boiling water over cereal. Add oil. Add brown sugar and buttermilk. Sift together flour, salt and soda; add to cereal mixture. Fill muffin tin 1/2 full. Bake at 400° for 15 to 20 minutes. Yield: 4 to 4 1/2 dozen.
Make cake according to directions on package and bake in a 9 x 13-inch pan. While still hot, make holes with fork. Mix milk and cream of coconut together and pour over hot cake. Let cool, then top with Cool Whip and coconut. Keep in refrigerator.
Fry tortillas in shortening until soft (a couple of seconds on each side) or don't fry to cut down on fat. Mix first 5 ingredients together. Put a little more than 1/4 of mixture on bottom of 13 x 9-inch pan. Fill tortillas with cheese and roll. Place in pan. Pour remaining mixture, covering enchiladas. Bake for 25 to 30 minutes at 350°.
Combine cream cheese, sour cream, milk, lemon juice, chili powder and salt. Beat with electric mixer until smooth and creamy. Spread dip evenly on large plate. In layers, sprinkle onion, lettuce, tomatoes and cheese. Dip with tortilla chips. Serves 6. It's delicious!
Cook macaroni per instructions on box. Combine other ingredients and refrigerate at least one hour.
Mix in pan, boil for 3 minutes sugar, cocoa, milk and butter. Remove from heat. Stir in oatmeal, peanut butter and vanilla. Drop by spoonfuls onto wax paper. Cool.
In a large bowl, add all ingredients to cake mix. Beat until well mixed. Bake in 6 thin layers. Ice with filling.
Combine all ingredients and mix well. Grease and flour Bundt pan. Bake 1 hour at 300°. Sprinkle confectioners sugar over cake after removed from pan.
Crush Oreos up in bottom of 9 x 13-inch glass cake pan. Flatten Oreos. Cover with vanilla ice cream; smooth out completely, covering Oreos. Put into freezer at least 1 hour. Cook sugar, German chocolate, butter and Pet milk. Cook to boil stage; boil 4 minutes. Remove from heat; add vanilla and cool. Pour over ice cream. Cover with Cool Whip; sprinkle with chopped nuts. Freeze.
Roll steaks in flour seasoned with salt and pepper. Heat oil in heavy skillet. Brown meat on both sides. Remove from pan. Saute onions until limp, but not brown. Add steaks, mushrooms, water and bouillon to skillet. Cover and simmer until meat is tender, about 1 hour.
Mix all, adding enough flour to make a soft dough. Chill until firm. Roll dough to about 1/4-inch thickness. Cut into desired shapes. Space about 1/2-inch apart on ungreased cookie sheet. Bake at 350° for about 7 to 9 minutes. Roll immediately in sugar.
Melt butter and add next 5 ingredients; add cream and vanilla. Bring to boil, then simmer 5 minutes or longer. Pour in jar (approximately 2 cups).
Make pudding per instructions on box, less one cup of milk. Shake and mix in closed container. Let pudding stand for at least 5 minutes to thicken.
Saute onion in butter. Dump into bowl with hash browns. Mix mushroom soup, sour cream and mayonnaise. Add soup, sour cream and mayonnaise mixture to potato mixture; salt and pepper to taste. Top with 2 cups crushed Rice Krispies tossed with 2 tablespoons melted butter. Bake in 325° oven for 1 hour in 9 x 13-inch pan.
Mix all ingredients together. Pour into a greased casserole dish or 9 x 13-inch pan. Bake at 350° for 1 hour or until brown.
Beat egg yolks and water together. Mix dry ingredients well and add to egg yolk and water mixture. Cook in a bowl in the microwave on High until thick, stirring occasionally. Cool until center is cool, stirring often. Pour into a baked pie crust and top with meringue. Brown the meringue in a slow oven about 325° until lightly brown. Cook pie crust alone before adding filling at 400° until brown.
Cream the cream cheese and add remaining ingredients. Mix together well and pat into a ball. Place in bowl and refrigerate until chilled and easy to handle. Roll in sliced almonds to cover. Serve with a variety of crackers.
Thaw and cook broccoli and place in greased casserole. Place chicken (or turkey) on top. Combine soup, mayonnaise, lemon juice, water chestnuts and pimiento and pour over chicken. Sprinkle with Cheddar cheese. Top with bread crumbs/butter mixture. Bake at 350° for 25 or 30 minutes or until browned.
In saucepan, cook bacon until crisp; set aside. Pour off all but 3 tablespoons drippings from saucepan. Add onions and brown a bit. Add potatoes and water. Cook, covered, about 15 minutes or until potatoes are tender. Blend in chicken soup, milk and salt. Heat but do not boil.
Stem and cut beans. Cook in water. Not enough to cover them. Fry bacon (after dicing) until crisp. Pour off most of grease. Add to beans, cook about 1 hour or until beans are done.
Combine all ingredients except bacon; stir well. Pour into baking dish and top with bacon slices. Bake uncovered at 350° for 1 hour.
Mix all ingredients well and store in airtight container. Use 1/4 cup mixture in 6 ounces hot water for a great cup of hot chocolate. Great for camping.
Mix and bake 30 minutes at 300°. Eat with Wheat Thins.
Preheat oven to 325°. In medium bowl, beat egg yolks with Eagle Brand, ReaLemon and food coloring (if desired). Pour into prepared pastry shell; bake 30 minutes. Cool. Spread with whipped cream. Garnish as desired. Prep time: 10 minutes.
Dice cooked potatoes when warm. Cool. Add eggs, onions and pickles. Add 3 to 4 serving spoonfuls of salad dressing to start. Add 3 good squirts of mustard. Sprinkle celery salt, salt and pepper over top of mixture. Mix together. Season to taste. Garnish with paprika. Serve warm or cold.
Combine flour and sugar in bowl. Heat oleo, cocoa and cola until boiling. Pour over flour and sugar. Add milk, eggs, soda and vanilla and beat well. Add marshmallows. Batter will be thin. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Ice while hot.
Combine pie filling and whipped topping. Spoon into individual dessert dishes. If desired, sprinkle each with coconut and/or garnish with mint.
Once chicken and spaghetti are cooked, allow chicken to cool and chop into small pieces. Mix cheese and Ro-Tel and heat until cheese is melted. Saute onion, bell pepper and mushrooms. They can be sauteed in the 1 stick of butter or for healthier preference, simply use vegetable oil spray to prevent sticking while sauteing. Place cooked spaghetti in casserole dish and arrange chicken pieces over top. Mix remaining ingredients, vegetables, cheese sauce and Worcestershire sauce together. Pour over the top of chicken and spaghetti. Then pour 1 cup of reserved broth from the chicken over entire mixture. Bake at 350° for 30 to 40 minutes. Serves 4 to 6.
Mix together oats, flour, brown sugar and salt. Blend in melted butter. Press 3/4 cup mixture into bottom and sides of a 9 x 13-inch cake pan. Fill with applesauce and top with remaining oat mixture. Bake 45 minutes at 350°. This was my great grandmother's recipe.
Mix first 6 ingredients together and cook for 5 minutes. Stir in Rice Krispies. Cool slightly. Roll in balls. Then roll them in coconut and powdered sugar.
Cut flour and Crisco together to make look like corn meal. Add water, a little at a time, just to wet all so it sticks together. Make small balls to make into 6-inch circle. Roll out. Place 2 tablespoons of fruit of your choice. Fold in 1/2 moon shape. Close with fork; press around edges. Fry in oil in skillet or bake at 375° on greased sheet until brown.
Combine all ingredients, folding in egg slices at end. Butter and cube 3 slices of bread and sprinkle on top of sauce, using a 1-quart casserole. Bake at 350° for 1 hour. Yum!
Prepare chicken for stuffing, removing all bones and meat, leaving skin, wings and legs intact. Soak in lemon juice and soy sauce. Chop meat of chicken. Mix ground pork and chopped chicken, then add ham, sweet relish, hot dog, eggs, cheese, raisins, peas, ketchup, cornstarch, pimientos, onion, salt and pepper. Mix them all together. Stuff chicken with meat mixture. Sew up opening and bake in moderate oven until brown.
Heat oven to 350°. Lightly grease a 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of pie plate. Place remaining ingredients in blender container. Cover and blend on high speed 1 minute. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 50 to 55 minutes. Let stand 5 minutes before cutting. Serves 6.
Heat olive oil in a skillet. Add garlic, briefly. Slice mushrooms and cut tomato into chunks; add to skillet and saute 2 or 3 minutes. Add wine, lemon juice and chicken breasts. Cover and cook over low heat for 30 minutes, turning chicken once. When chicken is done, remove it and vegetables from pan. Turn heat to high and reduce sauce. Pour over chicken and vegetables.
Sift together the flour, nutmeg, cinnamon, baking powder and sugar (as flour is usually measured in pounds, start with 8 cups and, depending on density and humidity, use up to 10 cups). When thoroughly blended, add raisins and mix through the flour.
Boil together all ingredients, except beans. Wash beans under cold running water. Drain. Pour cooled mixture over beans. Refrigerate 12 hours or more. Serves 8 to 10.
Skin the chicken. Remove the meat from the bones. Cut meat into chunks (4 to 5 chunks from each leg). Remove skin from each ginger. Cut ginger into 4 to 5 slices. Press 4 to 5 cloves of garlic flat. Mix garlic, oil and ginger. Deep fry for about 5 seconds on medium heat. Add chicken and bones to vegetable mix. Continue frying on medium heat for 10 seconds. Turn to high heat. Add wine. Saute for 5 seconds. Add water. Heat until water boils. Turn heat to low for 8 minutes. Add salt, soy sauce and potatoes. Cook for 20 minutes. Remove bones. Serve.
Saute sausage and drain. Beat eggs with milk, salt and mustard. Layer bread cubes, then sausage, then cheese in a 9 x 13-inch baking dish. Pour egg mixture on top. Refrigerate overnight.	Bake at 350°	for 45 minutes. Serves 6 to 8 people. Great for holiday breakfast.
Cook sugar, water and Karo to hard boil stage. Beat egg whites until stiff. Add cooked syrup, beating constantly. Beat until you can drop from a spoon (the candy that is).
Drop by teaspoons onto greased (or Pam sprayed) cookie sheet. Bake at 350° for 10 to 12 minutes. Allow to cool 4 to 5 minutes before removing from cookie sheet. Makes about 60 cookies.
Blend cheese, mayonnaise and milk. Add juice, sugar, oranges, cherries and pecans. Fold in whipped cream and spoon into paper baking cups. Freeze in muffin tins. Makes 18.
Brown ground beef; cook rice. In a large pot add this and all other ingredients. Cook for 20 minutes.
Melt margarine; beat with sugar. Add remaining ingredients, mixing well. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan.
Grease 9 or 10-inch baking dish. Combine all ingredients until zucchini is just coated. Add a little extra Cheddar and Parmesan cheese on top, if desired, before putting it in the oven. Bake at 350° for 35 to 45 minutes, until lightly browned.