HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake mix as directed and reserve one layer for later use at a later date. Cool cake and frost sides and top with a thin layer of cream. Put rest of cream on top in lattice design with a border around the edge. Spoon strawberry pie filling into every other section. Spoon peach filling into remaining sections. Sprinkle almonds on top. Break candy bars into thirds, making 15 squares. Arrange smooth sides out with edges overlapping. Chill until serving time.
Cream butter, shortening, oleo and sugar. Add eggs and beat well. Sift all dry ingredients except cinnamon and sugar; add to egg mixture. Mix thoroughly and put in the refrigerator overnight. Roll into balls the size of a walnut; roll in cinnamon and sugar mixture. Bake on a greased cookie sheet at 375° for 8 to 10 minutes. Let stand a minute before removing from cookie sheet. Makes 5 to 6 dozen.
Preheat oven to 350°. Place chicken in lightly greased 9 x 13-inch glass baking dish. Top each piece with slice of Swiss cheese. If using mushrooms, lay them over the Swiss cheese. Mix the soup with wine and pour over the chicken. Spread stuffing mix over top and drizzle melted butter over the top. Bake in preheated oven for 45 to 55 minutes. Makes 6 servings.
Mix cake mix, Cool Whip and egg. Make into balls and roll in powdered sugar. (You may want to use two spoons to handle dough, as it is very sticky.) Place on baking sheet and bake at 350° for 12 minutes.
Drain spinach - mix all ingredients. Heat in microwave until melted. Stir, serve with crackers or bread.
In large plastic food bag or 13 x 9 inch glass baking dish, blend recipe mix, oil and vinegar. Add steak, turning to coat. Close bag, or cover, and marinate in refrigerator 30 minutes to 3 hours. Remove meat from marinade, discarding marinade. Grill or broil, turning occasionally, until desired doneness. Slice meat thinly across the grain.
Place all ingredients together in a jar and shake until blended. Chill in refrigerator. Makes 8 servings.
Cook green beans until tender, drain well. Melt Velveeta cheese in mushroom soup. In baking dish, mix green beans with soup mixture. Top with French fried onion rings. Bake in 350° oven for about 30 minutes, until cheese mixture is bubbling.
Soften 1-quart ice cream until it can be stirred easily. Peel peaches, slice thin and stir into ice cream. Spread mixture into cooled pie shell and freeze until firm.
Heat white vinegar, wine vinegar and sugar together. Mix together sauerkraut, onion, bell pepper and pimiento. Pour vinegar mixture over vegetables. Chill for several hours.
Mix wafers, orange concentrate, coconut and nuts; make into small balls. Roll in granulated sugar. For smoother balls, blend coconuts and nuts in blender.
Melt chocolate chips in double boiler; add egg yolks and mix well. Beat egg whites until stiff; add sugar and vanilla. Add nuts and fold in whipped cream. Break cake into pieces. Put 1/2 of cake pieces in 9 X 13 pan and pour 1/2 of chocolate mixture over. Put remainder of cake pieces on top, then remainder of chocolate mixture. Chill 6 to 8 hours. Serves 12 to 15.
Grease and flour a tube pan. In a large bowl cream together the shortening, butter and sugar. Add the eggs one at a time, beating after each addition. Sift the flour and baking powder together and add the mixture to the creamed mixture alternately with the milk and extracts. Bake in a 325° oven for 1 hour and 30 minutes. Let the cake cool in the pan for about 15 minutes. Serves 8.
Fry the bacon and remove from pan. Brown the onion in the bacon grease. Add the beans, mustard, sugar, catsup and crumbled bacon. Mix well and pour into a casserole dish. Bake, uncovered, at 300° for 1 hour.
Blend sugar and oil; add eggs. Sift dry ingredients and add alternately with buttermilk. Add flavorings, then nuts and prunes. Bake in 300° oven for 1 hour.
Melt shortening and saute the washed potatoes, parsley and onions. Cook, covered, on low heat for 15 to 20 minutes; do not add liquid. Add the stock and continue cooking; add salt, pepper and bay leaf. Whisk the cream and flour together and slowly add to boiling stock. Simmer for at least 30 minutes; remove bay leaf and serve. For added flavor, add a dollop of sour cream just before serving.
Chop onion and green pepper. Crumble beef into heated frypan. Add onion and pepper and cook until tender. Drain off fat. Stir in rest of ingredients. Boil gently 45 minutes until thickens. Yields 6 servings.
Bake cake according to directions in 9 x 13-inch pan. When done, make holes in cake with a wooden spoon. Mix Jell-O with 1/2 cup hot water and 1/2 cup cold water. Pour over cake, making sure it goes into holes. Refrigerate for 20 minutes.
Scald milk in the top of a double boiler. Slightly beat eggs and combine with sugar and salt in a 1 1/2 quart casserole. Gradually stir in scalded milk, add cooked rice, raisins and vanilla. Sprinkle with nutmeg and place in oven. Bake at 325 until set, about 50-60 minutes. Makes 6-1/2 cup servings.
Cook broccoli according to directions. Drain well. Mix in rice, Cheez Whiz, chestnuts and soup. Put in large casserole and sprinkle cheese on top. Bake 30 minutes at 350°.
Preheat oven to 400°. Mix together sugar, flour and soda. Set aside. In a saucepan, mix together oleo, Crisco, cocoa and water. Bring to a rapid boil. Pour the boiling mixture over the dry ingredients and mix well. Add the buttermilk, eggs and vanilla. Mix well. Pour into 9 x 13 x 2-inch cake pan. Bake at 400° for 20 minutes.
Combine margarine, milk and sugar in large boiler. Bring to a boil and boil for 8 minutes exactly. Remove from heat; add chocolate chips and marshmallow cream. Stir or beat just a while to melt everything. Add vanilla and mix in. Add nuts and pour into dish greased with margarine.
Rub together yeast and sugar until syrupy. Add lukewarm milk with shortening. Add beaten eggs and 1/2 cup sugar. Sift together and add 4 cups flour and 1 teaspoon salt. Stir until thoroughly	mixed.	Let rise until light (3 hours). Divide into 2 sections and roll out like pie. Cut each "pie" like pie into 16 wedges after buttering generously with melted butter or margarine.	Roll from outside in and place in greased baking sheet 2-inches apart. Let rise until double in size, 1 hour. Bake for 10 minutes at 400°.
Combine sugar, sausage and hot coffee. Take a little hot coffee out and dissolve soda. Combine all dry ingredients; mix well. Bake at 275° to 300° for 1 hour or until done. May be stored as a fruit cake.
Sprinkle venison roast with lemon pepper marinade. Rub it into the meat with the hands. Place strips of thin salt pork over the top of meat; wrap with foil and place in preheated oven (400°). Get meat hot, about 5 to 10 minutes, then reduce heat to 325°. Medium roasts should be ready in 2 1/2 to 3 1/2 hours.
In large skillet, melt oleo and saute onion and pepper. Add rice, water chestnuts and parsley. Cook over low heat until thoroughly heated, stirring occasionally. Stir in grated cheese and continue cooking 5 minutes. Serves 8.
Make the cucumber cup: Wash and peel, using a vegetable peeler. Cut cucumbers into 3/4-inch round pieces. Remove seed centers.
Pour in 9 x 13-inch pan, greased but not floured. Bake at 350° for 30 minutes. Can also use coconut or chocolate chips.
Cook the first 3 ingredients in heavy saucepan until color is almost that of finished product (light golden brown). Add the butter, baking soda and peanuts. Stir and pour onto greased cookie sheet. Cool and crack.
Brown ground beef and add salt and oregano. Add this to sauce in 2 (8 x 8-inch) or 1 (9 x 13-inch) pan. Spread thick layer of sauce on bottom. Layer on noodles. Layer Ricotta, Mozzarella, meat sauce, etc. Put Parmesan cheese on top. May be frozen. Cook for 30 minutes at 350°.
Make a roux of flour and butter. Slowly add milk, stirring constantly. Add wine, half and half, lemon juice and seafood. Add cayenne, salt and pepper to taste, Stir until thickened. Serve with oyster crackers.
Mix and sift pastry flour, salt and sugar. Beat 3 egg yolks until light and lemon-colored. Add sour cream and beat into the sifted dry ingredients. Fold in 3 stiffly beaten egg whites. Bake on hot waffle irons. Serve hot with chicken a la king or creamed chicken.
Dissolve bouillon in boiling water. Add Worcestershire sauce and onion. Simmer for 25 to 30 minutes. Serve in warmed bowls with 1 Melba toast and 1 1/2 teaspoons of Parmesan cheese sprinkled on top of each.
Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Yield: 3 1/2 cups, 0 gram of fat.
Cream butter and sugar. Add eggs, bananas and sour cream; mix well. Add remaining ingredients; mix until all flour is dampened. Bake at 350° for 1 hour, or until done. Bake in 2 greased and floured loaf pans. This is a very moist bread.
Brown the chicken, add onions, green pepper, bay leaf, garlic, salt, vinegar, tomato sauce, olive oil (unless used to brown chicken), cumin and some wine or beer. Cover to cook for 15 to 20 minutes on low heat. Add rice and bijol or saffron. Add rest of wine or beer, peas and asparagus. Cover and put in oven at 325° or finish cooking on top of the stove for 30 minutes. Check, if rice is not fully cooked, add more wine or beer until rice is tender.
Combine all ingredients together well. Chill at least overnight. Best if chilled for 24 hours.
Mix all ingredients. Pour into a greased baking dish. Sprinkle top with additional 1 1/2 cups herb stuffing. Bake for 40 minutes at 375°. Serves 10.
Break bread dough in half; roll out half in a little flour, stretching as you roll in shape of a rectangle. Lengthwise put a layer of salami, layer of pepperoni, layer of cheese and layer of ham. Fold ends in and sides together to form a loaf. Press seam down. Take beaten egg and brush on top. Place on ungreased cookie sheet. Repeat second half. Bake at 350° for 25 minutes. Let set 10 minutes before serving. Makes 2 loaves.
Mix everything. Makes 2 dozen cupcakes or 1 loaf cake. Bake cupcakes at 375° for 20 to 30 minutes. Bake loaf at 350° for 50 to 60 minutes.
Put all ingredients except coconut in food grinder or processor. Process until well mixed. Press into buttered 8-inch square baking dish. Chill well. Cut into squares and roll in coconut. Store in airtight tins.
* Spinach takes about 6 hours to thaw in refrigerator. Make dip 24 hours in advance.
Place half of bread cubes in buttered 9 x 14-inch pan. Cover with ham and cheese. Then with remaining bread cubes. Combine eggs, milk and salt. Beat and pour over bread. Drizzle melted oleo on top. Refrigerate at least 12 to 24 hours. Bake, covered, at 350° for 45 minutes, uncover and bake 15 minutes longer until done.
Combine all ingredients. Cover and chill. Serve with assorted fresh vegetables or crackers.
Saute onions in 1/4 cup butter or margarine. Mix in flour. Blend in chicken broth, clam juice, white wine, cream and oregano. Simmer 3 minutes. Stir in 1/4 cup Parmesan and set aside. Melt remaining 1/4 cup butter. Add chopped garlic and mushrooms and cook quickly. Set aside. Cook vermicelli according to package directions. Combine chicken broth mixture, mushrooms and cooked vermicelli with the shrimp. Pour into casserole or 9 x 13-inch pan. Top with remaining Parmesan. Bake uncovered at 375° until bubbly. Serves 6 to 8.
Fry bacon; drain and crumble. Blend with mayonnaise, onion, cheese and seasoned salt. Fill mushroom caps with cheese mixture and place on greased baking sheet. Cover and bake at 325° for 15 minutes or until cheese is bubbly. May be prepared ahead. Serves 16.
Pour the boiling water over the bulghur and let stand for 10 minutes. Heat the oil in frying pan and stir the carrots around in it for 3 minutes. Drain the bulghur and stir it into carrots. Add the chopped eggs and most of the parsley. Season to taste with salt and pepper. Continue cooking for 2 to 3 minutes; stir in remaining parsley and serve.
Combine all ingredients (except shredded cheese) into a medium pan. Top with shredded cheese. Bake at 350 degrees for 45 to 50 minutes. Let set 15 minutes before serving.
Beat eggs and milk together. Add spaghetti and place in a 9 x 13-inch pan. Cover with spaghetti sauce. Crumble browned hamburger on top. Sprinkle with onion and garlic salt. Layer pepperoni. Sprinkle cheese on top. Bake at 350° for 1 hour.
Mix cornmeal with flour, sugar, baking powder and salt. Add egg and milk; blend in melted shortening. Mix well. Dip wieners in batter. Fry in deep fat.
Brown ground meat and drain. Mix meat and spaghetti sauce together. In a 11 x 14-inch pan, layer ingredients starting with spaghetti sauce mixture, then noodles (uncooked), cottage cheese, Mozzarella and then Parmesan cheese. Continue to layer. Save 1 cup of sauce. Cover and bake for 90 minutes at 350°. Check after 30 minutes. If dry, add sauce. If not, save sauce and serve as a dipping sauce for French bread.
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small bowl, mix eggs, milk, butter and brown sugar together. Add to flour mixture. Stir to blend. Pour batter onto preheated grids of greased waffle iron. (Amount of batter will vary with size of waffle iron.) Close lid quickly. Do not open during baking. Use fork to remove baked waffle. Top with fresh fruit, yogurt or syrup. Yields 12 (4-inch) square waffles.
Brown meat and onion. Mix together the other ingredients. Place in oiled baking dish. Top with grated cheese. Bake at 350° for 30 minutes. Serves 6.
Dissolve Jell-O in 3 cups hot water. Add other juice and all. Pour into long dish and congeal.
Grease and flour 10-inch Bundt pan. In large bowl, sift flour, sugar, soda, salt and cinnamon. Add other ingredients and stir until mixed (hand mix only). Pour into pan and bake at 325° for 1 hour and 10 minutes.
Blend ingredients and pour into a graham cracker crust. Store in refrigerator until chilled.
Preheat oven to 350°. In 13 x 9-inch pan melt butter. Pour in crumbs. Pour Eagle Brand milk on crumbs. Top evenly with chocolate chips, coconut and nuts. Press down. Bake 25 to 30 minutes or until brown. Cool before cutting into squares.
Mix margarine and vanilla wafer crumbs well and pat into a 9 x 13-inch pan. Beat powdered sugar, eggs and whipped margarine with mixer for 8 minutes. Pour over crust and spread evenly. Slice bananas over whipped mixture in pan. Spread pineapple over bananas. Spread 1 large container of softened Cool Whip over pineapple. Garnish with chopped nuts and cherries. Refrigerate until serving.
Combine first four ingredients. Set aside. Mix broccoli, cauliflower, bacon, onion and raisins. Mix with mayonnaise mixture and chill.
Saute mushrooms, celery, onion and pepper. Add pimiento and soup. Prepare rice according to package directions. Add whole shrimp and crabmeat to cooked rice. Moisten with milk to medium consistency. Spoon into casserole and bake at 325° for 45 to 60 minutes. Yields 12 servings.
Cook all ingredients except pecans on medium heat, stirring frequently. At softball stage, remove from heat and whip with spoon for 1 minute. Stir in pecans and drop by spoonfuls onto buttered tray.
Mix all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables and tortellini are tender. Serve with egg rolls or other favorite Oriental dishes.
Cream butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately. Add flavoring; stir in coconut. Pour into greased and floured tube pan. Place in a cold oven. Set the temperature at 350°. Bake for one hour and 15 minutes, or until done.
Cook rice as in basic recipe (washed and boiled for 45 minutes). Fry bacon crisp and drain. Saute onions and celery in butter, add mushrooms and seasonings. When cooked, mix with wild rice and serve as side dish. This is ample serving for 4.
Drain, then mash beans. Roll out bean dough like a pie crust. Cut into 4 or 5 saucer sized crusts. Fry in hot oil; set aside. Put chili on half the crust. Fold to make a half moon. Sprinkle with onion and cheese. Bake at 325° until cheese melts.
Finely chop and peel apples. Cook apples and onion in oleo until tender. Blend in flour, curry powder and salt. Add milk. Cook, stirring constantly until thick. Drain and break tuna into large pieces. Add tuna, ginger and lemon juice. Mix carefully. Heat and serve over rice or noodles.
In an 8-quart Dutch oven over medium heat in hot salad oil, cook onions, carrots, green peppers and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients. Over high heat, heat to boiling. Reduce heat to medium-low. Partially cover Dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints. (Each pint is enough to serve over one 8 ounce package of spaghetti, cooked. Or use sauce in Swiss steak, pizza, lasagna or Eggplant Parmigiana. Freezes well.
Cream sugar and oil; add eggs one at a time. Beat well, add flour, soda, salt, cinnamon and vanilla. Mix well and add to combined fruit, nuts and coconut. Bake at 300 degrees for one hour. test if not done, cook 10 or 15 mins. more.
Place onion and butter in 4-quart casserole. Cook on High for 5 minutes or until onion is tender. Stir in remaining ingredients. Season with salt and pepper as desired. Cook on High for 15 minutes or until heated through. Stir 1 or 2 times during cooking.
Sift together the flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Beat together the sugar and oil until well blended and adding one egg at a time. Add vanilla. Gradually add dry ingredients, beating well after each addition. Combine nuts with 1 teaspoon flour. Stir in nuts, carrots and pineapple. Pour into greased and floured sheet pan. Bake at 370° for 20 minutes. Cool on rack. Best frosted with cream cheese icing.
Saut chopped seasoning in butter until clear. Add in crawfish tails and simmer. In a mixing bowl, combine remaining ingredients and mix well. Add to crawfish mixture and simmer until warm. Serve over steamed rice for etouffe.
In a 9 x 9-inch pan (spray bottom lightly with Pam), layer bread and ham. Mix eggs, milk and pepper. Pour over bread and ham. Top with cheese and pats of butter. Bake at 350° for 1/2 hour or until set. (My family's traditional Christmas breakfast.)
Thaw halibut. Simmer onion, celery, mushrooms and carrot in covered pan with butter and water, 5 minutes. Add parsley, lemon juice, 1/2 teaspoon salt and rosemary. Mix thoroughly. Season steaks with salt and pepper. Place one steak in oiled baking pan. Cover with vegetable stuffing. Put the second steak on top. Sprinkle with chopped bacon. Bake at 375° for approximately 20 to 25 minutes or until halibut flakes when tested with a fork. Garnish with parsley and lemon slices. Serves 6.
In a medium saucepan, combine the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges. Stir in milk, cream and hot pepper sauce. Heat through. Season to taste. Sprinkle each serving with paprika; if desired, top with a pat of margarine or butter. Makes 4 main-dish servings.
Saute beef, onion and bell pepper, then add other ingredients in order. Simmer for 30 minutes. Add vegetables; simmer another 15 minutes.
Slice stem ends from peppers; scoop out seeds. Blanch in boiling salted water 5 minutes. Drain well. Combine ground beef, onions, rice, steak sauce and ketchup. Stuff peppers. Arrange in greased baking dish. Top with extra sauce, if desired. Bake in 350° oven 45 to 50 minutes or until meat is cooked.
Dissolve sugar in water, then add the extract. Mix well and place in a gallon jug. Jug should only be 3/4 of the way full. Stand without lid for 6 hours in a warm place. Fill with water, put lid on and cool. Will be ready in about 2 or 3 days.
Put chicken, bread cubes, celery salt, pepper and onion mixed together in 9 x 13-inch pan. Cook flour, butter and broth until thick. Pour over beaten eggs. Mix and pour over chicken mixture. Bake at 350° for 30 minutes.
Scoop 1 quart sherbet (any flavor) into punch bowl. Carefully add three 1 pint (12 ounce) bottles lemon-lime carbonated beverage. Ladle into punch cups. Makes 25 to 30 (4 ounce) servings.
Blend flour and sugar. Add beaten eggs, mixing remaining ingredients and put in raw shell. Bake at 350° about 45 minutes. It may be too long, so take out before cooking dries pie.
Cream butter and sugar. Add eggs until well blended. Add vanilla, vinegar and meal. Pour in unbaked pie shell. Cook in 300° oven 35 minutes. One-half cup of coconut may be added if desired or 1 teaspoon lemon flavoring. Makes 2 pies.
Cream margarine and sugar. Add egg, molasses and vanilla; mix. Sift dry ingredients together and add to mix. Chill mixture. Roll in balls in hands. Dip in sugar. Flatten on cookie sheet and bake at 325° until done.
Mix together first 3 ingredients. Crumble into mixture the yeast; stir until yeast is dissolved. Stir in egg. Add shortening; mix in flour, half at a time. Round up dough, kneading is unnecessary. Place in greased bowl and rub surface of dough with soft shortening. Cover tightly with wax paper, then with damp cloth. Place in refrigerator until ready to use. Dampen cloth occasionally and as it rises, punch down dough. When fresh rolls are desired, remove dough from refrigerator; cut off amount needed and return remaining dough to refrigerator. Shape into rolls and place in greased baking pan; cover with damp cloth and let rise until impression remains when dough is touched gently with finger (1 1/2 to 2 hours). Bake in 350° to 375° oven for 12 to 15 minutes.
Saute garlic in olive oil. Stir in flour, salt, white pepper, oregano and parsley. Stir constantly until mixture boils. Add enough dairy cream to reserved clam juice to make 2 cups of liquid. Slowly add liquid to flour mixture, stirring constantly, until it boils. Stir in clams. Keep warm until ready to serve. Use with any kind of spaghetti.
Mix first 5 ingredients with stuffing. Stuff shells. Combine soups and water and sour cream. Spray dish with Pam (dish big enough to hold 25-30 shells). Put some soup in bottom of dish. Lay shells in single layer and top with remaining soup. Bake 30 minutes at 350°.
Mix first three ingredients together. Mix remaining four ingredients. In glass 9 x 13-inch dish, put 1/2 of cracker mixture in bottom of dish. Cover with soup mixture. Put remaining crackers on top. Bake 1 hour at 350°.
Saute bacon and onion; drain and crumble bacon. Mix beans, onion and bacon and cover with tomato soup and 1 cup brown sugar mixed together. Bake at 350° for 1 hour.
Clean the mushrooms. Remove stems and chop fine. Saute chopped stems with butter or margarine. Add garlic, onion powder and 1 tablespoon wine. Add crumbs and cheese. Add 1 cup broth and simmer. If mixture is too dry, add a little water. Stuff the mushroom caps. Place caps into casserole pan. Add 1 cup broth and 1 cup white wine to bottom of pan. Bake at 350° for 15 minutes.
Heat oven to 400°. Spray a 15 x 10 x 1-inch pan. Dip chicken in spread. Coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Serves 6.
Place chicken in a large pot with margarine. Fry until slightly tan. Add celery and onions. Cook until translucent. Add 4 cups of water and salt. Cook until tender. Remove chicken. Cool. Cut into small chunks.
Preheat oven to 450°. Wash and pat dry the venison roast. Using a knife, make a half-dozen 2-inch long by 2-inch deep slices in the roast. Deeply insert a rolled bacon rasher into each 2-inch deep slice. Salt and pepper the roast and place into a roasting pan. Place roast, uncovered, into the 450° oven for 15 minutes to sear and seal in juices.
Wipe chops with a damp cloth. Brown slowly, but well on both sides in a hot greased skillet. Sprinkle with salt. Core and slice unpared apples 1-inch thick. Arrange on top of pork chops. Add water and sprinkle lightly with sugar. Cover and bake in 350° oven for 45 minutes to 1 hour, until chops are tender.
Put 1/2 of oysters in pie dish. Cover with a layer of oysterettes. Dot with butter. Cover with sweet milk. Put another layer oysters, oysterettes, butter and milk. Cook for 30 minutes at 350°.
Place ingredients in bread machine. Select the dough cycle. When finished, punch down dough. Separate dough into approximately 20 pieces.