HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour Bundt pan; cream together margarine, butter and sugar until light. Beat in cream cheese until smooth. Beat in vanilla, then eggs, one at a time. Stir in flour and salt. Spoon into pan and put in cold oven. Turn oven on to 275° and bake until tester comes out clean, about 1 hour and 10 minutes. Check for doneness after 1 hour. Allow to cool and remove from pan. Serve with Blueberry Cinnamon Syrup or dust with confectioners sugar. Serves 8 or more.
Mix all ingredients together; pour in pie shell and bake at 350° for 30 to 40 minutes.
Thaw strawberries and do not drain. Put peaches, undrained pineapple, undrained strawberries and bananas in a large bowl in this order. Mix pudding and Tang together and sprinkle over top of fruit. Mix gently and refrigerate.
Cream shortening and sugar; add egg and salt. Beat well. Add flour and milk alternately. Beat well; add vanilla. Put in greased and floured loaf pan.
Heat charcoal (32 briquettes). Wash out 2 Dutch ovens. Place 8 briquettes under each oven and 8 briquettes on each lid. Warm ovens 5 minutes. Place 2 cans of pie filling in each oven. Sprinkle one box of cake mix on each. Sprinkle with cinnamon. Add 6 pads butter to each and bake 45 minutes.
Wash, pare and cut lengthwise into 1/2-inch slices or cubes. Cook in boiling, salted water until tender. Season to taste.
Prick bottom and sides of pie shell. Bake shell at 450° for 10 minutes or until lightly browned. Beat together eggs, half and half, salt and pepper. Combine cheese, flour and crab. Sprinkle evenly in pie shell. Pour egg mixture over top. Bake, uncovered, at 325° for 45 minutes or until tip of knife inserted 1-inch from center comes out clean. Let stand awhile before cutting. (Excellent reheated.)
Trim large leaves of broccoli and remove tough stalks. Wash well and cut flowerets and stems into bite size pieces. Place in large bowl and add crumbled bacon, onions and raisins. Mix remaining ingredients and stir well. Pour dressing over broccoli and toss. Cover and let set in refrigerator for 2 to 3 hours before serving. Serve cold.
Saute meat and onions until soft; pour off grease. Add all other ingredients except beans. Simmer 30 minutes. Rinse beans and add to mixture. Simmer 20 to 30 minutes longer.
Cut cabbage up fine. Add bell pepper, onion and one cup sugar. Sprinkle over and work in cabbage, then heat the oil, salt, celery seed, tablespoon sugar, dry mustard and vinegar. Pour over other ingredients. Can be stored in refrigerator.
Cream butter and sugar; add eggs one at a time and beat after each addition. Sift flour, soda, baking powder and salt three times. Add alternately with milk, then add bananas, vanilla and nuts. Bake at 350° until cake tests done.
Combine crumbs and butter, mixing well. Press into spring-form pan, reserving 1/4 cup for topping. Add creme de menthe to Marshmallow Creme, mixing until blended. Fold in whipped cream. Pour into pan. Sprinkle remaining crumbs on top. Freeze for at least 10 hours.
Cook for 4 minutes the sugar and milk after they come to a boil. Remove from heat and add peanut butter and vanilla. Beat until blended, then stir in crackers. Pour into a buttered cake pan.
Mix and bake the cake mix in a 9 x 13-inch pan. Cut in squares and layer as follows: cake, pudding, blueberry pie filling, cake, pudding, cherry pie filling, cake, pudding and sprinkle pineapple over the pudding. Top with Cool Whip and cool for 2 hours.
Blend water, butter and cocoa in saucepan and heat to boiling. Add flour, sugar, soda, vanilla and cinnamon. Blend well. Stir in eggs and buttermilk. Beat well. Pour into greased 15 1/2 x 10 1/2-inch cookie sheet. Bake in 400° oven for 20 minutes, no longer. Spread frosting.
Peel shrimp, leaving fantail if you like. Split shrimp down the back and remove vein. Mix milk, eggs, baking powder and vinegar together. Put shrimp in the mixture and let them marinate for 1 hour. Remove shrimp from mixture, then season with salt and pepper, or your favorite seasoning. Dip shrimp in flour mix and fry at 380° in oil until light golden brown. (Do not overcook.)
Place chips, sugar, salt, vanilla and coffee in blender (while milk is heating) and blend thoroughly. Add eggs, one at a time, blending between and after then slowly add hot milk while blending on high. Blend 2 minutes more. Pour into peau de creme pots, tiny wine glasses or demitasse cups. Serve chilled, topped with whipped cream, if desired.
Mix and bake cake according to directions. While hot, punch holes in top of cake. Mix condensed milk and caramel topping together. Pour over cake. Top with crushed Heath bars.
Mix all ingredients together, make into patties and fry in heavy skillet over medium heat. Serve with grits and eggs.
Slice carrots thin and cook until tender; drain. Mix onion and green pepper. Mix all ingredients together while carrots are cooking. Drain carrots and add to mixture; let stand in refrigerator 24 hours. Freezes well and lasts in refrigerator a long time.
Mix well and bake at 350° in a loaf pan or 9 x 9-inch pan about 1 1/4 hours. Top with a powdered sugar glaze.
Combine sugar and butter and cream until light and fluffy. Add eggs one at a time, beating real good after each one. Add flavorings. Add flour alternately with milk, ending with flour. Bake at 300° for 1 hour and 40 minutes or until tested done with a wooden pick. This makes a big cake so use a big tube pan.
Mix all ingredients together. Pour into greased 9-inch baking pan. Bake in a 400° oven for 30 minutes or until done.
Brown meat in pan. Stir in soup mix and water. Cook 2 hours. Add vegetables and cook 45 minutes. Remove meat and vegetables. Add 1/4 cup water and flour, stir until smooth.
Mix sugar, butter and Crisco; cream well. Add eggs, one at a time. Beat after each addition until smooth. Add flour and milk, alternating; mix well. Add flavorings and nuts. Bake in tube pan at 325° for 1 1/2 hours.
Combine butter, milk and sugar in a large heavy saucepan or Dutch Oven. Stir over medium heat until sugar dissolves. Cook to a boil; cover, boil 5 min. and turn off heat. Add marshmellows, stir until melted. Add the 3 kinds of chocolate, one at a time, stirring until melted. Add vanilla and nuts, blend. Pour into buttered 10x15 inch pan. Let stand until firm before cutting. Top with nuts if desired.
Mix the cream and mayonnaise. Add remaining ingredients, reserving a little stuffing for topping. Place in a greased 2-quart casserole and bake at 375° for 45 minutes. Serves 10 to 12.
Rim top of 8-cup batter bowl with butter, then place butter, sugar, salt and water in the bowl. Microwave on Full power 7 to 8 minutes, then microwave on Full power 30 seconds at a time to the color brown or gold you want. Line a cookie sheet with tinfoil and lay nuts on sheet. When mixture is done, pour over nuts slowly, then wait for it to cool. Break in smaller pieces and put into waxed paper lined gift boxes.
Pull off bottom leaves of long stemmed mint. Crush and drop in pitcher. Add bourbon. Meanwhile, mix sugar and water syrup making a thick consistency; add lemon juice. Use 2 teaspoons syrup for each ounce of whiskey. Stir as you go. When right taste, pour 2 to 3 ounces in bottom of each glass and pack tightly with crushed ice. Stir vigorously until glass is frosted. Sprig mint, pinching mint to make smell good! Then, sit back, relax and sip on your "Julep" while you bet on the horse of your choice! Good Luck!
Dissolve gelatin in boiling water. Add oranges and pineapple with juices. Pour into 2-quart casserole. Cool and chill until firm. Spread mayonnaise on top. Add cheese.
Melt butter. Cut fish. Season with spices and onions, then the soup. Add crushed crackers and melted butter on top. Bake at 350° for about 30 to 40 minutes.
Mix all ingredients together in bowl. Spray oven dish with nonstick spray. Pour mix into oven dish. Bake for 30 minutes at 400°; check regularly with knife. If knife clean, coconut is ready. Do not overcook. Beat egg whites with 12 tablespoons of sugar until it hardens. Spread whites over cake; place back in oven for 5 to 10 minutes at 400°. Remove; cool for 30 minutes. Pour Hershey's syrup over top; cut into squares.
Beat eggs. Stir in soup, broccoli and cheese until well mixed. Refrigerate 20 minutes. Roll out pastry to 11 x 11 inches. Ease pastry into a 9 x 9-inch baking dish. Prick bottom with a fork. Spoon broccoli mixture into pan. Fold pastry edges toward center. Bake at 400° for 40 minutes, until center is set. Cool 10 minutes. Cut into 16 squares.
Boil chicken in 1 1/2 quarts water with onion, salt and pepper until tender; cool. In soup pot, melt oleo and add carrots, celery and cabbage in that order. Cover and steam until vegetables are soft. Add 1 quart chicken broth and potatoes. Simmer until vegetables are soft. Add cheese, cubed. Heat until cheese melts. Use as much of chicken breast as desired; chop fine and add to soup. Use other meat for another dish. Serves 4.
In bowl mix both flours together. In another large bowl, mix all other ingredients together. Add to flour mixture. Knead well. Put in greased bowl. Cover and let rise until double. Work down good, put in greased loaf pans. Let rise. Bake at 350° for 30 minutes.
Cream sugar and shortening. Blend in well beaten eggs. Combine hot water and cocoa. Combine dry ingredients. Add alternately to sugar mixture. Add vanilla. Pour into two greased and floured pans. Bake at 350° for 50 minutes.
Combine broccoli, cauliflower, onion, bacon and cheese in large bowl. Mix sugar, vinegar and mayonnaise; stir well. Pour over broccoli mixture and stir. If not enough to coat well, make another 1/2 batch of mayonnaise mixture.
Completely line the inside of the box with aluminum foil, shiny side out. Secure the foil to the box with tape. To use oven, place a piece of foil on the ground that is a little wider and	longer	than the box. Make sure the box is level. Set the soda cans on the foil and make sure they are stable. Put the rack on top of the cans. Place coals on foil on the ground. Place item to be baked on the rack and cover with foil-lined box. Make sure 1 corner of the box is propped up with a small rock to keep coals going.
Cream the butter and sugar well. Add flour slowly. Add vanilla and nuts, mix well. Shape into size of fingers. Bake at 350° until slightly brown. Roll in powdered sugar.
Simmer chicken 1 hour in onion salted water. Skin, bone and cut into bite size pieces. Cook and drain broccoli. Arrange in a 9 x 13-inch baking dish. Next, add chicken pieces. Combine soup, mayonnaise and lemon juice; pour over chicken. Sprinkle with cheese and then herb dressing. Drizzle margarine over all. Bake at 350° for 25 minutes. Serves 6.
In a large broiling pan, place chicken, garlic, cut-up wedges of potatoes and olive oil and bake until brown. Add lemon juice, water, parsley, then salt and pepper to taste. Yield: 4 to 6 servings.
Mix all ingredients except crackers and place in a baking pan that has been sprayed with a vegetable spray. Sprinkle with cracker crumbs. Bake in a preheated 350° oven for 35 to 40 minutes.
Cook sausage until brown and done. Melt butter in large skillet. Add remaining ingredients and cook on low heat until potatoes are done. If desired, top with Cheddar cheese.
Place beef in a large casserole and set aside. In a saucepan, combine soup, water, soup mix, Worcestershire sauce, mushrooms, salt and pepper. Stir and heat through. Pour over beef. Cover and bake for 30 minutes. Reduce heat to 250°. Bake 2 hours longer or until beef is tender.
Melt butter, stir in flour, add milk gradually. Cook on low, stirring constantly until thickened. Add salt, pepper, Worcestershire, cheese, mustard, eggs, artichokes, mushrooms and crab meat. Pour into buttered 1 1/2 quart casserole. Sprinkle with Parmesan and bread crumbs. Bake for 30 minutes or until bubbly at 350°. Serves 6 to 8.
Beat eggs slightly; add and mix other ingredients, pour into unbaked pie shell. Bake at 350° for 1 hour. Cool before cutting.
Melt marshmallows in milk over low heat. Add cream cheese; let melt. Add cottage cheese; let cool. Add pineapple and fold in whipped cream. Let set until firm.
Cream together sugar and oil. Add eggs and cocoa. Mix until mixture is creamy. Add salt and flour to mixture, mixing well. Add vanilla and nuts. Pour in a 13 x 9-inch greased and floured pan. Bake at 350° for 15 to 20 minutes. Coat top of brownies with chocolate glaze, if desired.
Mix all ingredients well. Bake at 350° for 25 to 30 minutes.
Combine cabbage, carrot and green pepper in a large bowl; set aside. Combine sugar, vinegar and salt; bring to a boil and boil 2 or 3 minutes. Cool. Stir celery seed and mustard seed into vinegar mixture. Pour over vegetables, stirring well. Cover and refrigerate 24 hours. Yields about 5 quarts. Slaw may be stored several weeks in refrigerator.
Cut up 1/2 cake. Place in bottom of large bowl. Sprinkle 1/2 Kahlua over cake. Pour on 1/2 pudding; add 1 container Cool Whip. Sprinkle on 1/2 Brickle. Repeat layers all over again. Refrigerate until ready to serve.
In a large heavy skillet or wok, stir-fry carrots, cabbage and broccoli for 3 minutes on medium heat in oil. Add rest of vegetables; continue to stir-fry for 1 minute. Add rice and soy sauce.
Cut butter and cheese into flour and baking powder with a pastry blender. Add water and mix well. Fill cookie press. Form straws. Bake on ungreased cookie sheet at 400° for 8 to 10 minutes; cut while hot into desired lengths. Cool.
Add flour to melted butter. Add milk and heat on stove for 4 minutes. Stir. Add cheese and mix. Heat on stove again until cheese has melted. Add onions and salt and pepper if you desire.
Wash and pat fish dry. Place in baking dish. Pour remaining ingredients over fish. Bake at 350° for 40 to 60 minutes.
Sift together flour, baking powder, soda, salt and cinnamon. Combine sugar and oil in large bowl; mix well. Add carrots and blend eggs in, one at a time. Beat well after each egg. Add dry ingredients; blend in nuts. Bake in ungreased tube pan at 350° for 1 hour or until done.
Bake 1 package of yellow cake mix according to directions on package in 13 x 13-inch pan. Heat pineapple and sugar for 5 minutes. Pour over warm cake. Slice bananas over pineapple. Make up pudding according to package and pour over bananas. Spread Cool Whip over pudding. Mix coconut and pecans. Sprinkle over top of Cool Whip. Keep in refrigerator.
Mix ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well. Shape mixture into meatballs about 1 1/2-inches in diameter. Place meatballs in crock-pot. Pour soup over mixture. Cover and cook on low for 7 to 8 hours.
In a large skillet, melt butter; stir in turmeric. Add rice, onion and garlic. Cook about 3 minutes until onion is translucent, stirring often. Pour in broth; bring to boil. Reduce heat; cover and simmer 15 minutes. Add scallops, shrimp and peas. Simmer, covered, 5 minutes longer or until scallops are opaque, shrimp turn pink and peas are heated. Taste and season.
Mix well first 4 ingredients; stir in Rice Krispies. Place small ball on floured, not greased, cookie sheet. Flatten with fork. Bake 15 to 20 minutes at 350°.
Mix together all ingredients except shrimp in blender, then add shrimp. Refrigerate several hours before serving. Goes great with Triscuit crackers!
Blend or beat well, adding pineapple juice until of dip or spread consistency. Excellent for cracker spread or chip dip.
Preheat oven to 425°. Remove frozen pie crust shell from its tin and set on wax paper. Combine tuna, veggies and soup in mixing bowl. Put mixture into pie tin. Place pie crust over tuna mixture. Split crust into several places. Don't seal edge. Bake 15 to 20 minutes until crust is golden.
Brown ground beef, onions and pepper; drain. Put all ingredients in large pan and simmer for 45 minutes.
Combine softened cream cheese, mayonnaise, green onions and olives. Spread a thin layer of mixture on a tortilla. Arrange four slices of ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap. Refrigerate at least 3 hours or overnight. To serve, unwrap tortillas and slice into 3/4-inch slices. Makes about 64 appetillas.
If fillets are large, cut into serving size. Season with salt and pepper. Mix juice, onion and butter mixture. Place in greased pan. Pour remaining butter mixture over fish. Bake at 350° for 25 to 30 minutes.
About 1 1/4 hours before serving, mix shrimp with 1/3 of Newman's dressing. Cover and refrigerate for 1 hour. With a whisk, mix peanut butter, soy sauce, honey, ginger, crushed red peppers and remaining dressing; set aside. After shrimp have marinated for 1 hour, prepare capellini as directed as label directs; drain.
Mix ingredients with Hellmann's mayonnaise. Spread on fresh bread with crusts removed. Cut into squares or triangles.
Brown hamburger and onion in butter. Alternate with sliced potatoes and carrots. Add soups and salt. Bake 1 to 1 1/2 hours at 350°.
Mix soup, mayonnaise, lemon juice, celery, chicken, water chestnuts, vegetables and half of noodles. Mix good. Use 9 x 13-inch baking dish. Top with remaining noodles and cashews. Bake 30 minutes at 350°. Serves 8.
Heat the fruit with enough sugar to sweeten them. While the fruit is heating, melt the margarine in baking dish. Mix together with flour and sugar with enough water to make a thick batter that will pour.
Combine first 6 ingredients; pour in souffle dish and top with croutons. Bake at 350° until bubbly.
Mix water, sugar, and cornstarch in saucepan, and cook until clear and thick. Then take off stove. Mix in jello with mixture, then pour over sliced strawberries in crust. Chill and cover with cool whip.
Mix together Cool Whip, milk and lemon juice. Add strawberries. Put in baked pie shell or graham cracker shell. Makes 2 pies.
Stuff large mushrooms with spinach mixture. Brush with butter. Bake until brown.
Combine flour and salt; dredge meat. Reserve excess flour. Brown meat in oil in Dutch oven; pour off drippings. Drain onions and reserve 1/2 c. liquid. Mix tomato sauce, sherry, parsley, thyme and garlic powder; add to meat and mix. Cover tightly and cook slowly 1 1/2 hours or until meat is tender. Dissolve any remaining flour in onion liquid and use to thicken gravy. Stir in onions and mushrooms. Cook covered 15 minutes. Sprinkle with cheese, if desired.
In large bowl, mix first 7 ingredients. In small bowl, combine egg whites, milk, pumpkin and 2 Tbsp. oil; add to flour mixture; stir just until flour is moistened. Heat griddle over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 c. onto hot griddle, making a few pancakes at a time; cook until tops are bubbly and edges look dry. With pancake turner; turn and cook until undersides are golden. Place on warm platter. Repeat until all batter is used, brushing griddle with more oil if necessary. Serve pancakes with syrup if desired. Makes 16 pancakes. Each pancake without syrup: about 96 calories, 2 g. fat, 0 mg. cholesterol, 150 mg. sodium.
Melt shortening and stir into warmed buttermilk. Dissolve yeast in warm water and add to cooled buttermilk mixture. Combine dry ingredients with buttermilk and yeast mixture. At this point, batter can be rolled out and cut into biscuits or kept in mixing bowl (covered tightly) and placed in refrigerator for up to 5 days until ready to use. Roll out to 1/2-inch thickness. Cut into biscuits and dip in melted butter. Let rise for 1 hour. Bake at 400° until golden brown, about 20 minutes.
Bring clam chowder to a rolling boil. Clean and devein shrimp. Wash and debeard mussels. Rinse clams, scallops and lobster tails. Add crabs, lobster, shrimp and scallops. Cook until done. Then add the clams and mussels. Boil until they peek open. Set aside. Cut the bread into circles. Butter them and dip into Marascarda.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and anise or vanilla. Sift flour and baking powder. Blend into egg mixture until smooth, using a large spoon. Dough will be sticky enough to be dropped by spoon. Bake in Pizzelle Baker. Makes approximately 60. For extra holiday fun, add several drops food coloring to dough. Mangiare!
Boil chicken; debone it and place in bottom of large casserole dish. Put chopped onion on top of chicken, then sliced cheese over onion. Put broken Doritos over cheese. Put soups and Ro-Tel tomatoes in blender; mix well. Pour over top of casserole. Bake at 300° for 1 hour. Good with Mexican Salad.
Whip first three ingredients. Separately mix 1 box of Dream Whip per instructions. Fold into cream cheese. Then add marshmallows, pineapple and nuts. Refrigerate and serve.
Mix vegetables and salt together. Combine sugar, vinegar, oil, water or corn juice and paprika. Mix until sugar or Equal is dissolved. Pour liquid mixture over vegetables. Chill overnight.
In large mixing bowl, mix marshmallow cream, chocolate chips and vanilla. Set aside. Combine in a large saucepan sugar, Carnation milk and margarine. Bring to a boil you cannot stir down. Reduce heat and boil for 5 minutes. Pour into mixing bowl and quickly mix. Pour into buttered dish.
Put pears through coarse food processor. Combine all ingredients and cook until thick and transparent. Put in jars and process in water bath (boiling) for 5 minutes.
Boil 1 cup pineapple juice and sugar. Crush fresh chopped mint; add to liquid and boil 5 minutes. Add this mixture to remaining juice. Add ginger ale or other lemon-lime drink at time of serving. Garnish with fresh mint and lemon slices. Serve over ice.
In saucepan, brown beef and cook onion. Stir to separate meat. Pour off fat. Stir in 3/4 cup cheese and remaining ingredients. Spoon into 1 1/2-quart casserole. Top with remaining cheese. Bake at 350° for 30 minutes. Makes 4 servings.
Cover bottom of greased baking dish with rice (don't use seasoning package in rice mix). Add small amount of poultry seasoning. Mix soups and pour over rice. Top with birds that have soaked overnight in white Port wine (first drain birds). Bake at 300° for 2 hours.
Brown ground beef in a little water in frypan. Simmer 15 minutes. Drain. Put back onto stove and let simmer. Pour chili in and let heat back up. Put Doritos in dish. Spoon chili meat mixture on top, then layer lettuce and tomatoes. Sprinkle with cheese. Pour Thousand Island dressing and taco sauce on top (to taste). Cover with Dorito chips.
Brown the meat, drain excess fat. Add taco seasoning. Spread crescent rolls in casserole dish. Pour taco meat, then spread sour cream and sprinkle cheese and top off with crushed tortilla chips. Use the temperature and length of time that is stated on crescent roll package.
Melt 3/4 stick of oleo and saute onion in it. Slice and cook squash until tender. Drain squash and mash real good. Add onion, 15 Ritz cracker crumbs, eggs, seasoning and cheese; mix well. Put into 2-quart casserole. Melt the 1/4 stick of oleo, 15 more Ritz crackers, crumbled and sprinkle on top. Bake at 350° for 35 minutes.
Bring soup to a boil. Add cream cheese and beat until melted. Add gelatine (small package dissolved in 1/2 cup water); cool. Before it sets, add mayonnaise, chopped mixture and shrimp. Let stand in refrigerator overnight.
Mix well the ingredients, then make out in balls, the size of walnuts. Put 1/2 cup kraut in bottom of pan. Place meatballs on kraut and cover them with the rest of kraut and juice. Bake with lid on at 450° for 15 minutes, then reduce heat to 350°. Bake for 45 minutes. Mix 1/2 cup ketchup with 1/4 cup water. Pour over top and bake 20 minutes or longer until meatballs are done.
Mix together beans and tomatoes. Cut bacon in small pieces. Cut onions and peppers in rings. Mix all ingredients together. Place in crock-pot on low all night. Add any seasoning you like. Good and so easy to make.
Mix jello and water, then other ingredients. Chill until firm. Add dressing on top of salad.
Bring vinegar, salt and sugar to a boil and then let cool. Add spices, sliced cucumbers and onions to cooled mixture. Place all ingredients in large jar and store in refrigerator for minimum of two days.