HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, oil, Jell-O and wine together. Add eggs, one at a time, beating well after each addition. Pour into well-greased, floured Bundt pan. Bake at 350° for 45 to 50 minutes. Cool completely.
Dissolve jello in hot water. Add next 3 ingredients. Divide into 2 containers; freeze! Two hours before ready to serve, take from freezer. When ready to serve, add 32 ounces of 7-Up to each punch bowl.
Peel and slice in 1/4-inch slices the sweet potatoes. Place in baking dish. Cover with ham and then cover with apples and sprinkle brown sugar over all. Pour hot water over all. Bake in a 350° oven until potatoes are done.
In a saucepan, cook onions and lettuce in oil over low heat for 5 minutes. Set aside. Combine flour with water; add to onion mixture and cook, stirring until thickened. Add peas, water chestnuts and seasoning. Heat through and serve.
Cook sauce on top of the stove (bring to a boil). Let the mixture cool. Dip each piece of chicken into the sauce and place in pan lined with aluminum foil. Cover with foil and bake at 325° for 2 hours or until tender.
Preheat oven to 350°. In mixing bowl, beat egg yolks; add Eagle Brand milk, lemon juice and coloring. Pour into crust. In mixer bowl, beat egg whites with cream of tartar to soft peaks. Gradually add sugar; beat until stiff. Spread on pie; seal to edge. Bake 12 to 15 minutes. Cool. Chill.
Melt butter in saucepan. Blend in cornstarch, salt and pepper. Gradually add milk. Heat to boiling over direct heat and then boil gently 2 minutes, stirring constantly. Makes 1 cup sauce, then boil gently 2 minutes, stirring constantly.
To prepare batter, combine eggs, milk and oil in a bowl. In separate bowl, combine flour, sugar, baking powder and salt. Stir wet ingredients into dry ingredients until just moistened. Fold in blueberries. Spoon into greased muffin cups. Bake at 400° for 20 to 30 minutes. Makes 15 to 20 muffins.
Mix cake. Bake at 350° for 35 minutes in 9 x 13-inch pan. Remove from oven. Poke holes in cake. Pour coconut cream on top of hot cake. When cool, top with Cool Whip.
Beat eggs until fluffy. Add sugar. Add oil. Mix well. Add vanilla. Now add zucchini. Mix well. Add flour, cinnamon and nuts. Pour ingredients into 2 greased and floured loaf pans. Bake 1 hour at 350°. Makes 2 loaves.
Add flour to shortening; add salt and blend together until crumbly. Beat egg lightly in some of the water. Work into the flour mixture; add vinegar and blend all together lightly. Roll out on a floured surface. Will make 3 single crusts or 2 double crusts.
Brown the hamburger with the onion, salt and pepper to taste and the chili powder; drain. Put in bottom of casserole. Next add the corn and peas and carrots or green beans. Cover with the mashed potatoes. Put in oven for 45 minutes at 350°.
Melt butter; add flour, mustard, salt and Worcestershire sauce. Add milk and cook until thickened. Add cheese and cook until cheese is melted. Add egg and cook 3 minutes. Serve on toast. Sprinkle with paprika. Yield: 10 servings.
Beat the egg in a deep bowl. Add the sugar, nutmeg and anise seed. Beat well. Sift the flour, salt and baking powder. Knead well, adding more flour if the dough is too sticky. Roll out on a floured board with a floured rolling pin, to slightly less than 1/4-inch thickness. Cut into 1-inch strips, then cut on an angle, making diamond shapes. Cut a slit in each and pull a corner through. Or use the unslit diamond shape. Fry in deep hot oil until golden brown. Drain on absorbent paper. Roll in sugar. (Makes 6 dozen cakes.)
Melt butter in baking dish. Make a batter of the flour, egg, sugar, baking powder and milk. Stir in vanilla.
Remove	skin from potatoes and shred into bowl. Saute onion in 1/4 cup butter until tender. Remove from heat.	Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased 13 x 9 x 2-inch pan. Cover. Refrigerate overnight. Drizzle with 3 tablespoons butter. Bake at 350° for 1 hour. Garnish with pimento and parsley.	Serves 12.
Cook first five ingredients for 3 to 4 minutes. Add remaining ingredients and spoon onto waxed paper. Let harden and cool.
Combine and boil 2 minutes. Place graham crackers on cookie sheet or long pan. Spoon mixture over grahams and bake 12 minutes.
Combine everything except nuts in top of double boiler. Place over simmering water. Stir until smooth. Add nuts and mix. Spread quickly into buttered 9 x 5-inch loaf pan. Cool and cut. Makes 2 dozen.
Cook meat until brown. Boil rigatoni with large onion until tender; drain and place in large pan with meat and cheese. Pour sauce over this and bake 30 minutes at 350°.
Put all ingredients in a large bowl and mix with mixer. No special order. Put in large greased and floured cake pan. Bake at 350° approximately 30 minutes.
Cut beef in bite size pieces, brown in skillet with small amount of oil. In large pot, mix tomatoes (cut up), green beans, corn, potatoes, onions and carrots. Add browned beef and V-8 juice. Bring to boil, turn down to medium. Cover and let simmer for 45 minutes.
Preheat oven to 300°. Grease and flour tube pan. Soak poppy seed in boiling water while mixing the rest of the cake. Mix cake mix, pudding, oil, sour cream, sugar and vanilla together. Add eggs one at a time; beat well. Add coconut, then poppy seed and water. Pour into tube pan; bake 1 hour and 20 minutes. Loosen gently; invert on plate. Top with following:
Melt butter in large skillet. Add onions and cook over medium heat until soft. Remove from heat and pour into bowl; add chestnuts. Cook sausage in same skillet until brown, breaking up with a fork. Remove most of the fat. Add sausage to chestnut mixture. Add remaining ingredients and toss lightly. Makes about 5 (1/2) cups.
Preheat oven to 375, sift together and set aside the flour, baking soda, and salt. Stir together margarine, sugar, brown sugar, vanilla, and water. Beat in 1 egg, as listed above. Add the flour mixture and mix well. Stir in the 1/2 C of chopped nuts. Spread in a greased 13 x 9 x 2-inch pan. Sprinkle over top of batter the 6 oz package of semi sweet chocolate morsels. Place in 375° oven for 1 minute. Remove pan from oven and run knife through the batter to marbleize. Return to oven and continue to bake for 12 to 14 minutes. Cool. Cut into 2-inch squares.
Blend in a saucepan. Cook on low. Marinate meat 48 hours.
You will need 1 (1 pound) empty clean coffee can and 1 (3 pound) empty clean coffee can.
Blend all in blender for 1 min, scrape sides, blend 30 seconds more. Refrigerate 2-3 hours to develop flavor. Much better than store bought sauce. Makes approximately 1 1/4 cups.
Line a 9 x 9-inch pan with foil and set aside. In a bowl, microwave on High margarine or butter, uncovered, 1 to 2 minutes. Stir in cocoa, brown sugar and milk. Cook, uncovered, on High for 2 to 2 1/2 minutes or until mixture comes to a boil, stirring once. Stir again. Cook for 1 minute more. Stir in powdered sugar and vanilla. Spread into pan. In a glass bowl, combine caramels and 1 tablespoon water. Cook, uncovered, on 50% power for 4 to 5 minutes or until melted, stirring once. Stir in nuts and spread over fudge. In a 2-cup glass measure, cook chocolate on Medium for 2 1/2 to 3 minutes or until melted, stirring once. Spread atop caramel. Chill until firm. Remove from pan and cut into squares. Store in refrigerator. Makes 64 pieces.
Saute beef and onion until brown. Add remaining ingredients, cover and simmer 1 to 2 hours. Add a small amount of water or juice if necessary.
Slice tomatoes. Cover with Shake and Bake or any seasoned coating. Fry in hot fat until brown. Serve hot.
Position knife blade in food processor bowl. Add flour and salt. Top with cover and process, pulsing 3 or 4 times or until combined. Cut butter into 6 pieces; add to flour mixture, pulsing 5 or 6 times or until mixture resembles coarse meal. With processor running, slowly add water, a teaspoon at a time, until dough forms a ball, leaving the sides of the bowl. Cover and chill dough for 30 minutes. Roll dough to 1/8-inch thickness and fit into a 9-inch pie plate.
Mix ingredients. Drink 4 ounces a day. Good for what ails you.
Melt peanut butter; pour over corn flakes. Mix well. Grease cookie sheet. Spread in mixture. Melt chocolate chips; pour over peanut butter and corn flakes. (Pour smooth.) Refrigerate.
Cut pork into chunks. Dip in soy sauce and then in flour. Cook thoroughly in pan with oil. In a wok or clean frying pan, cook frozen vegetables according to package directions; drain excess water. Add sweet and sour sauce. Add drained pineapple. Add pork. Cook on medium heat until thoroughly heated.
Butter 9-inch square pan. Heat syrup and margarine to boiling in 3-quart saucepan; remove from heat. Add chocolate and vanilla. Stir until chocolate melts. Fold in cereal until completely coated. Fold in marshmallows. Turn into pan and press. Let stand 1 hour. Cut into bars.
Prepare pastry. Roll pastry into a 12-inch circle. Cover and set aside. In a medium saucepan, cook potato and onion in margarine over medium heat, stirring constantly, for 5 to 6 minutes or until onion is tender, but not brown. Stir in flour, herb and 1/8 teaspoon pepper. Add broth all at once. Stir in peas and carrots. Cook and stir until bubbly. Stir in meat.
Put almonds on cookie sheet. Broil until brown. Crush severely! Combine all ingredients, except ham. Spread on ham slices and roll up. Place in freezer until firm. Cut into 1/2-inch pieces and serve at room temperature.
Cream sugar and shortening together. Beat in eggs, one at a time; add bananas, flour, soda and salt. Add nuts; mix well. Bake in one large loaf or 3 small loaf pans at 350° for 1 hour.
Mix chopped apples with 1 cup sugar and let stand 30 minutes. Mix dry ingredients together; add apple mixture, oil and egg. Mix thoroughly. Pour into a greased and floured tube or Bundt pan. Bake at 350° for 1 hour or until golden brown and toothpick inserted into center of cake comes out clean.
Saute onion and butter or margarine. Simmer zucchini and chicken stock for 15 minutes (covered). Puree 1/2 of zucchini mixture with 1/2 of onion mixture while slowly adding cream and spices. (Repeat with other half.) Serve hot or cold. Also great with cauliflower.
Mix all ingredients, except chocolate chips. Spread in greased 9 x 13 pan. Sprinkle chips on top. Place in 350° oven for 3 minutes. Remove and run knife through to swirl. Return to oven for 15 minutes. Cool and cut into squares.
In a pot boil brown sugar, 1 1/2 cups water, vegetable shortening, raisins, nutmeg, cinnamon and cloves for 3 minutes. Cool completely. Preheat oven to 325°. Dissolve salt and baking soda in 2 teaspoons water. Add to cooled mixture. Blend in flour mixed with baking powder. Pour into greased and floured 8-inch square pan. Bake 50 minutes. Don't need to refrigerate. Store tightly covered up to 1 month. Able to be mailed.
Sift dry ingredients together and mix in shortening. Gradually add the warm water. Mix very gently. Knead until dough is soft to handle. Cover and let dough rise for about 20 minutes. Roll into golf ball size pieces. Flatten with hands and make hole in center.
Fry salt pork in heavy skillet until crisp. Add flour to slightly thicken and make a roux (gravy). Pour mixture into a large kettle of water. Add cut up chicken, ham and sausage. Cook until chicken is done. Add celery, tomatoes and onion. Cook for 20 minutes. Add okra, crab legs and shrimp. Cook until okra is tender. Add file powder. Serve over hot, steaming rice.
Cut top off bread and hollow out saving the pieces of bread from inside. Mix all the ingredients by hand; cut dry beef in pieces. Put into bread; put top on and cover with foil. Bake at 300° for 45 minutes or until warm. Serve using bread pieces.
Brown meat and onion; drain. Stir in tomato sauce, salsa, chili powder and olives. Heat and cook until thick. Remove from heat and stir in cheese. Cut open the hard rolls and haul a cavity out. Fill with meat sauce; close and wrap individually in foil. Serve or may be refrigerated and reheated in a 350° oven for 30 minutes.
Brown meat. Add green beans, tomatoes, onions, celery and carrots. Add tapioca and seasonings. Mix slightly together. Add 5 potatoes, quartered if large. Cover and bake 5 hours at 250°. Do not add any water.
Prepare cake per package directions. Mix sugar and cocoa. Add water and marshmallows. Stir until mixed well. Pour into a 13 x 9 pan. Spoon already prepared cake over mixture. Bake at 350° for 45-50 minutes. All ovens are different, check on the cake starting after 30 minutes.
Mix egg, beef and soup mix together. Stir in stuffing mix and add pepper and onion. Do not add salt, as the soup mix is salty.
In a cake pan, spread the beans. In a bowl, mix sour cream, cream cheese and taco seasoning. Spread over refried beans. Chop onion, bell pepper and tomatoes. Put over top, then put the 2 cheeses on top. Let sit for 1 hour. Eat with tostada chips.
Mix all ingredients and press into 6 buttered muffin tins. Sprinkle 1/4 cup grated cheese on top of each muffin. Dot with butter. Bake at 350° for 15 minutes.
In saucepan, mix together the cocoa and flour until smooth; add milk and sugar and cook until scalded. Add beaten eggs, stirring constantly, until it boils. Add vanilla. Let cool.
Melt butter. Add flour, salt, sugar and pecans. Roll into balls. Bake at 350°. Cool and roll in confectioners sugar.
Brown hamburger meat and add taco seasoning. Warm refried beans on medium heat while cooking hamburger meat. Put a layer of tortilla chips on bottom of deep casserole dish. Next, layer hamburger meat, shredded cheese, chips, more shredded cheese, refried beans, chips, salsa and Cheez Whiz. Place in oven at 350° for 5 minutes or until cheese is melted.
Mix flour, salt, sugar and baking powder. Cut in shortening. Add the egg, vinegar and cold water. Roll as thin as you like. This is enough for 2 double 9-inch pies. If you want to cook, bake for 10 minutes at 450°.
Mix cake mix with pudding. Add all other items. Beat 5 minutes. Pour into buttered pans which have been sprinkled with sugar and cinnamon. Let stand for 15 minutes. Bake at 350° for 35 minutes. Check; it may take another 10 minutes. If baked in glass pans, bake at 325° until golden brown. Makes 2 loaf pans or 1 large pan.
Mix together dry pudding mix and crushed pineapple with juice. Add Cool Whip, nuts and marshmallows. Mix well. Chill.
Cook sliced carrots until tender; drain. Combine soup, sugar, salad oil, vinegar, salt and pepper. Bring to a boil; stir to dissolve sugar. Pour hot mixture over carrots, green pepper and onion rings. Chill overnight.
Boil first 4 ingredients for 5 minutes. Remove and add remaining ingredients. Mix well over popped corn and spread on a cookie sheet. Bake in 200° oven for 1 hour. Stir every 15 minutes.
Melt butter in 1-quart microsafe cup on High power for 30 to 60 seconds. Stir in flour, salt and pepper. Whisk in milk. Microwave on High power for 3 to 5 minutes, until mixture thickens, whisking every 2 minutes to combine. Stir in cheese; blend well. Microwave on High power for 30 seconds, if needed, to melt cheese. Snap off tough ends from asparagus. Wash in cold water. Pour 1/4 cup water and 1/4 teaspoon salt into 12 x 8-inch microsafe dish. Place 1 pound asparagus spears in dish. Cover with plastic wrap. Microwave on High power for 6 minutes, rearranging halfway.
Mix pineapple juice, Kool-Aid and Sweet 'N Low. Freeze. When ready to serve, slightly thaw. Add 7-Up or ginger ale. Makes 1 gallon.
Melt margarine in pan. Blend in flour and salt. Add half of the skim milk, stirring steadily, to the boiling point. Mix in sugar, then cook on low heat for 5 to 10 minutes. Remove from heat and stir in remaining milk.
Combine sugar, gelatin, coffee powder and salt in saucepan. Stir in 1 1/2 cups cold water. Stir over low heat until gelatin dissolves. Remove from heat. Add milk, cream and vanilla. Mix well. Pour mixture into 6 cup refrigerator tray. Cover and freeze until firm. Remove to chilled mixer bowl. Break into chunks. Beat until smooth but still mushy. Return to tray, cover and freeze until firm.
Put crackers in large bowl. Pour oil and stir well. Add dry ingredients. Mix well. Store in airtight container. Can be frozen.
Preheat oven to 250 degrees. Dump all ingredients into large oven proof pan. Cover. Cook in 250 degree oven 7 hours or 300 degree oven for 5 hours. Stir a couple times during cooking if you get the chance.
Mix all dry ingredients together. Add milk slowly. Cook over medium-high heat until thick and smooth stirring constantly. Stir in vanilla and butter.
Melt butter and chocolate. Set aside. Beat eggs well. Gradually add sugar. Beat chocolate mixture into eggs. Add raspberry liqueur. Stir in sifted dry ingredients. Add nuts. Pour in greased 8 x 8 x 2-inch pan. Drop small quantities of raspberry jam in center of each square to be cut. Bake at 350° for 25 minutes. Cool in pan before cutting. Makes 2 1/2 dozen.
Melt margarine in a 13 x 9-inch pan. Mix in medium bowl the flour, milk, 1 cup sugar, baking powder and salt. Pour over melted margarine. Do not stir. Place "gently" the fruit on top and pour juice over. Sprinkle with remaining 1/3 cup sugar. Bake at 370° for 45 minutes. Serve warm with whipped cream or ice cream.
Mix. Put in greased casserole dish. Top with 8 ounces shredded Mozzarella cheese. Bake 40 minutes at 350°.
Combine all ingredients in order listed. Spoon into greased muffin tins and bake at 450° for 10 minutes.
Stir macaroni into a large amount of boiling water. Bring to a boil. Boil 2 minutes, stirring constantly. Cover and remove from heat. Let stand 10 minutes. Drain and rinse at once. Stir in soup, milk, onion, ham and half of the cheese. Spoon into buttered 6-cup baking dish. Top with remaining cheese and bake in oven for 30 minutes.
Heat the pear juice to boil; dissolve the gelatin in it. Cool. Mix in cream cheese and 2 tablespoons cream. Add mashed pears and cheese to the gelatin mixture, then add the whipped cream. Put into oiled mold.
Cook broccoli according to package directions. Drain well. Place in a lightly greased 1 1/2-quart casserole; top with chicken. Combine remaining ingredients except breadcrumbs, stirring well. Spoon mixture over chicken, top with breadcrumbs. Bake at 350° for 30 minutes.
Wash and dry plums. Place them in a stone jar or bowl. Boil vinegar, sugar and spices together for 10 minutes. Pour over plums. Cover and let stand overnight. Drain off the liquid and bring to a boil. Add to plums and cook until plums are clear, but not broken. Pack in clean, hot Ball jars, filling with pickling syrup. Seal immediately. The plums should retain their color and should be firm and plump in appearance.
Preheat oven to 325°. Lightly grease a 1 1/2-quart shallow baking dish. In a large bowl, combine corn, eggs and onion. Mix well. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture. Add cream, butter and pimientos. Mix well. Pour into prepared baking dish. Set dish in pan and pour hot water to 1-inch depth around dish. Bake, uncovered, for 1 1/4 hours or until pudding is firm when knife is inserted in center. Cut into squares and serve hot.
Boil beets until tender. When cool enough to handle beets, remove skin and short tops. Slice and pack in warm jars. Boil together vinegar, water, sugar and cinnamon; pour over sliced beets and seal.
Place drained peaches in greased 8 x 8 inch pan. Melt butter - mix with remaining ingredients. Bake at 350 degrees until crust is brown and inserted toothpick comes out clean.
Drain artichokes and chop. Mix in other ingredients. Pour into a small casserole. Bake at 350° for 20 to 30 minutes. Serve with crackers.
Dissolve brown sugar and salt in water; add syrup. Cook, without stirring, to hard ball stage. Pour gradually over egg whites that have been beaten stiff. Beat constantly. Add vanilla and continue beating until cool. Drop by spoonfuls on wax paper.
Mix all ingredients thoroughly, then chill in icebox. Allow one fourth cup of shrimp, lobster or crab meat or three oysters to each serving. Chill fish in icebox, then place in cocktail glasses and add sauce.
Line bottom of 13 x 9 x 2-inch dish with whole graham crackers, making sure edges touch. Mix pudding and milk on low speed for two minutes. Fold in Cool Whip. Spread over graham crackers. Top with graham crackers as for bottom. Spread frosting on top and let set for five minutes. Refrigerate. Serves 18.
Cook 8 noodles in salted water. Add 1 teaspoon of oil to prevent sticking. Drain and let cool. Brown beef. Add onion powder, garlic, oregano, parsley flakes and Italian seasoning. Drain fat, then add tomato paste, tomato sauce, salt and pepper to taste and simmer for 20 to 30 minutes. Place 4 noodles in lightly greased 9 x 13-inch pan. Spread half of meat sauce and half of cheese over the noodles. Repeat noodles, meat sauce and cheese. Top generously with Parmesan cheese and bake for 30 minutes at 350°.
Fry hamburg and onion. Drain off grease. Put in tomato soup, yellow wax beans and green beans. Simmer together for 20 minutes. Make mashed potatoes. Put on top of hamburg mixture in a casserole dish. Put grated cheese on top. Bake at 350° for 20 minutes.
Cook beans in water until tender. Drain and pour into 2 1/2-quart casserole. Cook bacon until it begins to brown. Add celery, onion, bell pepper and garlic. Cook until vegetables are tender and bacon is crisp. Stir in remaining ingredients. Pour sauce over limas. Stir gently. Cover and bake in a 300° oven for 1 hour.
Bring the first 4 items to a boil. Put seasoning in each quart jar. Drop about 2 quarts of peaches into boiling mixture and cook about 3 minutes after they come to a boil. Take out of hot liquid hurriedly. Do not overcook.
Bake in tube pan at 350° for 1 hour. Let stand 6 days (if you can) before cutting.
Put flour in a large bowl or kettle. Make a well and add warm water, yeast, oil and seasonings. Mix well, adding more flour if necessary. Knead dough until as smooth as bread dough. Let rise until double.
Mix chicken, stuffing and mayonnaise together. Stuff into cooked shells. Mix soups together. Spread some on bottom of baking dish. Arrange shells in dish, stuffing side up. Pour soup mixture over. Bake at 350° for 30 to 35 minutes.
Brown sausage and drain. Saute green onions and bell pepper in margarine until tender. Add Ro-Tel and amount of water on rice directions. Add rice, seasoning and sausage. Bake at 375° for about 30 minutes or until desired thickness.
Cut the cooked chicken into bite-sized pieces. Combine chicken, broth and soup mixture together in casserole dish. Prepare stuffing according to package directions and spread on top of chicken mixture. Bake at 350° for 20 minutes.
Boil together the first 3 ingredients. Then add the rest of the ingredients to this mixture. Simmer. May need to add more milk if the soup becomes too thick.
Combine flour, sugar, baking powder and spices. Toss in blueberries to coat. In a smaller bowl, combine eggs, milk and butter. Stir these into dry ingredients just until moistened. Fill greased muffin tins 2/3 full. Sprinkle with almonds and sugar. Bake at 400° for 15 to 20 minutes. Makes 20 to 21 muffins.
Combine pudding mix and crushed pineapple. Add cottage cheese, walnuts and marshmallows. Fold in topping. Refrigerate overnight. Delicious.
Drain fruit well. I prefer lite mix in oleo, brown sugar and curry. Two tablespoons cornstarch that is mixed with sugar and curry. Mix all together. Let set overnight. Bake next day for 1 hour at 325°.
Cream sugar and shortening; add eggs. Sift flour and other ingredients together and all alternately with milk. Cook in 3 layers at 350°.
Cream butter, sugar and egg yolks. Add sour cream and walnuts. Add baking powder, baking soda and flour. Beat egg whites and fold into batter. Batter is thick. Bake at 350° for 40 minutes in a tube pan or 30 minutes in an oblong pan. Sprinkle with confectioners sugar after it cools.
Combine sugar, cocoa, salt and milk in saucepan. Cook over medium heat until fudge balls up when dripped in cold water. Remove from heat. Add butter, vanilla and peanut butter. Stir until smooth and beginning to thicken. Pour into a buttered plate. Let cool and harden. Cut in squares.
Place boneless chicken breasts in baking dish, spread with mayonnaise and sprinkle with Parmesan cheese. Bake at 350° for 45 minutes to 1 hour.