HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease a 13 x 9-inch dish with margarine. Cook broccoli and drain well. Make layers of broccoli, flour, thin pats of margarine, salt, pepper and Velveeta cheese strips. Continue layers until dish is full. Pour 1 cup of milk over casserole. Then crush 2 cups crackers and 1 stick margarine. Mix crackers and margarine. Put on top of casserole. Bake at 350° for 1 hour.
Stir-fry pork in skillet sprayed with Pam. Push aside and stir-fry carrots, garlic and onion. Push aside with meat and stir-fry egg whites. Mix with other ingredients in skillet. Add peas, cooked rice and soy sauce. Mix together until heated. Makes 4 servings.
Mix first 6 ingredients together. Add wet ingredients and mix well. Spoon into muffin tin sprayed with PAM. Bake at 350 degrees approximately 25 minutes or until golden brown. Makes 12 muffins.
Break up lumps of cake mix with whisk. Add eggs and 1/3 cup milk and stir by hand just until moist. Pat 1/2 of this mixture in pan. Reserve remainder. Bake at 325° for 8 minutes. Combine caramels and remaining 1/3 cup milk. Microwave at 70% power, stirring every 1 1/2 minutes for 8 to 10 minutes. Stir in pecans and coconut. Remove pan from oven. Sprinkle Toll House chips on top. Gently flow caramel mixture on chocolate. Make "patties" from remaining dough and lay on top of caramel. Return to oven for 25 to 30 minutes. Cool on rack for 1 hour. Cover and refrigerate overnight to set caramel.
Cream the butter and sugars until fluffy. In another bowl, combine flour, baking powder and salt. Beat into butter mixture alternately with combined milk and maple flavoring. Beat in eggs one at a time. Mix in walnuts. Turn into greased 9 or 10-inch tube pan. Bake in lower third of 300° oven for 1 hour to 1 hour and 15 minutes until tests done. Turn out onto rack to cool. Drizzle with Maple Glaze and garnish with walnuts.
Mix cake mix, eggs, Mandarin oranges and Crisco oil together; mix well. Cook in layer pans. Let the layers cool thoroughly. Stir Cool Whip, vanilla pudding mix and crushed pineapple; spread on cake. Put in refrigerator awhile before serving it. It is good!
Melt margarine in a bowl. Add sugar and beat well. Add eggs and beat well. Stir in flour. Add pecans and vanilla. Stir well. Batter will be stiff. Pour in a greased 9 x 13-inch pan. Bake 25 to 30 minutes at 350°. Cut into squares when cool.
Combine sugar, corn syrup and milk in deep saucepan. Stir fast with spoon until well mixed. Cook without stirring until mixture boils up 4 times (each time remove from heat) or until forms a soft ball when dropped into water. Remove from heat; stir fast. Add chocolate and stir until almost melted. Add nuts and raisins and stir until it takes shape and loses gloss. Pour into greased pan or drop off from the spoon on wax paper. Let cool (if poured into pan, break into pieces after cooled).
Line a baking sheet with wax paper. Mix peanut butter, vanilla and sugar together with hands to form stiff dough. If using food processor, add a bit of melted butter to adhere. Shape dough into 1-inch balls. Refrigerate on wax paper for at least 3 hours.
Melt caramels in microwave after they have been unwrapped. Add sour cream and mix thoroughly. You may add some cinnamon. Place in dip bowl surrounded by sliced apples. Just wash and core apples; slice in average slices. You may use other fruit. It makes a delicious appetizer, after school snack or snack while watching the TV.
Saute the onion and garlic in oil in skillet. Add clams and their juice, Hunt's tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, 15 minutes. Serve over linguine. Sprinkle with Parmesan, if desired. Makes 4 servings.
Separate eggs; beat egg whites until stiff. Put in refrigerator. Cream butter and add sugar. Beat at high speed. Add egg yolks. Add milk and flour alternately. Add flavoring and fold in egg whites. Pour into greased steeple pan. Bake for 1 3/4 hours in a 275° oven.
Mix all ingredients with electric mixer until smooth. Refrigerate 2 hours before serving with crackers, chips or vegetables.
Dissolve jello in boiling water. Add orange juice. Stir and cool in fridge. Add oranges and pineapple. Jell until firm.
Preheat oven to 400°. Sit ice cream cones in cups of muffin cups. Prepare muffin mix. Fill cones with batter. Sprinkle some topping on each cone. Lightly press into batter. Bake at 400° for 23 to 25 minutes. Serve warm.
Preheat oven to 350°. Grease 3 round cake pans. Mix all ingredients in a large bowl 2 minutes. Divide batter into 3 pans. Bake 20 to 25 minutes. Cool completely and frost. Refrigerate.
Cream margarine and sugar in mixer bowl until light and fluffy. Beat in eggs. Add pineapple and bread cubes. Mix well. Spoon into greased baking dish. Bake at 350° for 45 minutes or until light brown. Yields 6 servings.
Melt in double boiler the chocolate chips, milk and sugar. Let cool. Beat egg yolks and add them to chocolate mixture. Beat egg whites stiff with electric mixer. (Hint: This takes about 5 to 10 minutes. Whites must stand at peaks when beaters are lifted from bowl.) Add whites to mixture. Add vanilla and salt. Pour into pie crust.
Melt marshmallows in butter over low heat. Stir in flavorings and food coloring. Add cornflakes; stir well to coat. Drop by spoonfuls onto waxed paper. Shape with buttered hands into wreaths. Decorate with candies.
In a small saucepan, dissolve cornstarch in tomatoes. Cover, cook over medium low heat, stirring constantly until thickened; keep warm. Combine bread crumbs and parmesan cheese. Dip chicken into crumbs, coating well. Fry chicken in oil 3 to 4 minutes on each side. Place one slice cheese on each piece of chicken. Cover and cook until melted. Place on serving plate; top with tomatoes; sprinkle with additional parmesan cheese, if desired.
Bake cake mix in greased and floured jelly roll pan (11 x 16-inch) at 350° for 15 minutes or until done. Cream together cream cheese, vanilla pudding and milk. Spread over cooled cake. Sprinkle pineapple over cream cheese mix. Spread container of Cool Whip over pineapple. Garnish top of Cool Whip with chopped nuts and coconut.
Bring milk to boil. Add the 1/2 cup butter, salt and pepper. Stir in grits and cook until thick. Beat until thick. Pour into a 13 x 9 x 2 Pyrex. Chill well. Cut into oblong (domino shapes) and drop into a buttered casserole, as dominoes would fall. Put cheeses over; pour the 1/2 cup butter (melted) over. Bake 30 minutes at 400°.
Put beans, ham hocks and salt into a crock-pot. Beans should not be much more than half full of the crock-pot. If so take out some of the beans.
Spread pie filling on pizza crust. Mix oatmeal, brown sugar and cinnamon. Crumble mixture over the pie filling. Sprinkle with cinnamon. Bake at 450° for 10 minutes. Drizzle thin icing over top. Serve hot.
Preheat oven to 375°. Unroll dough into 4 rectangles. Place crosswise in ungreased 15 x 10 x 1-inch baking dish. Press over bottom and 1-inch up sides. In a small bowl, combine sour cream and taco mix. Bake dough for 14 to 19 minutes. Cool completely. Spread beans over crust. Spread taco-sour cream mixture over top of beans. Top with remaining ingredients. Cover and chill for 1 hour. Cut into squares.
Cream butter and sugar; add egg yolk and vanilla. Mix well. Add flour	and salt. Mix together into dough.	Pat dough onto the surface of a 17 x 24-inch greased cookie sheet. Bake at 375° for 15 to 20 minutes. Sprinkle on chocolate chips. Put back in oven for 1 to 2 minutes.
Brown meat, green pepper and onion. Place layer of potatoes in baking dish, then 1/2 cream soup and layer of meat. Add other potatoes, cream soup and remainder of meat in layers. Top with cheese slices and bake at 350° for 20 minutes.
Combine sugar, flour and nutmeg. Beat into eggs. Stir in rhubarb. Line a 9-inch pie pastry. Fill; dot with butter. Top with lattice crust; flute edges. Bake in hot oven at 400° for 50 to 60 minutes. Cool.
Crust: Grease bottom 13 x 9-inch glass pan. Blend flour, butter and walnuts. Press into pan bottom. Bake at 350° for 25 minutes until golden.
In a large bowl, combine undrained fruits and lemon juice. Sprinkle instant pudding mix over fruit; toss lightly to combine. Chill. Just before serving, add 1 1/2 cups chopped or sliced bananas. Fold into chilled mixture.
Bake cupcakes; cool and ice with yellow icing (white icing with 3 to 4 drops of yellow food coloring; stir). Place one marshmallow on center top. Dip bugle in red icing and place on top of marshmallow. Make a ball of red icing and mold on the pointed end of the bugle. Arrange 8 Good-N-Plenty around the marshmallow on top of the cake (alternate colors). Dip toothpick in food coloring and draw a face on the marshmallow (like +'s).
Mix all ingredients. Pour into a 13 x 9-inch lightly greased casserole dish. Cover and refrigerate overnight. Bake, uncovered, in 350° preheated oven for 1 hour. Serves 8.
Dissolve jello in the water. Stir in	all, except the sour cream. Place half of mixture in mold and let it get firm. Spread sour cream on firm jello. Gently spread on the remainder of jello mixture. Cover and refrigerate.
With a sharp knife, cut 10 slits in the roast; insert garlic cloves. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat on both sides in the canola oil. Drain. Top roast with onion slices and bay leaves, if using. Drizzle with melted margarine. Add water to the pan, cover and bake in 325° oven for 1 1/2 hours. Baste roast with pan juices; add carrots and sliced potatoes. Cover and cook an additional 45 to 60 minutes, until meat and veggies are tender. Discard bay leaves.
Pour milk and juice into a bowl. Add pudding mix. Beat at lowest speed 1 minute. Add the Cool Whip and beat 1 more minute. Arrange in bowl in layers, half of the fruit, pudding mix, fruit, then mix. Decorate, if desired.
Melt chocolate chips, margarine and peanut butter. Mix well and pour over cereal, stirring gently. Add cereal mixture and shake gently to coat. Store in covered container.
Melt butter in 9 x 13-inch pan; sprinkle graham cracker crumbs in dish. Pat firm to form crust. Layer coconut, chocolate chips, pecan pieces, then pour milk over top. Bake at 325° for 25 to 30 minutes. Makes 24 bars.
Combine first 5 ingredients in large saucepan; stir constantly and bring to a boil over moderate heat. Boil for 5 minutes, stirring constantly. Remove from heat; add chocolate morsels until well blended, then add walnuts and vanilla. Pour into aluminum foil lined 9-inch pan. Refrigerate for 2 hours. Cut and store in airtight container.
Cook macaroni according to package directions; cool. Mix all ingredients together and chill overnight or several hours.
In a large glass bowl, layer greens, macaroni, 1 1/2 cups of cheese, tomatoes, shrimp, peas and cabbage.
Saute onion in butter. Add soup, rice, Cheez Whiz and broccoli. Bake in large baking dish at 350° for 45 minutes. Recipe may be halved.
Stir together butter and cheeses until blended. Stir in flour and remaining ingredients (dough will be stiff).
Heat oven to 350°. Mix meat, rice, water, onion and spices. Shape into balls. Place balls in ungreased baking pan. Stir together remaining ingredients and pour over meatballs. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes longer. Serves 6.
Mix well; bring to boil, then cook low and slow. (Keeps well in jar in refrigerator.)
Blend sugar and butter together, then add 2 cups of flour and mix well. Then add 2 more cups of flour. Mix well. Add milk. Mix well. Add 1 of the eggs at a time and mix well. Then add vanilla and lemon flavors. Blend well and pour into a greased and floured Bundt cake pan at 350° for 35 minutes, until brown and done.
Boil chicken until tender; chop and spread in bottom of baking dish. Add soup mixture. Do not add water. Top with crackers and margarine mixture. Bake at 325° until bubbly.
Heat oven to 350°. Cover cookie sheet with cooking parchment paper or aluminum foil.
Melt oleo and brown sugar in a pan. Bring to a boil and immediately remove from heat. Add pecans and corn flakes; toss together with a fork to coat. Spread on waxed paper to cool. Store in airtight container.
Parboil vegetables until tender (do not overcook to soft). Rinse in cold water and set aside. In a medium saucepan, add milk and cornstarch; stir until blended over medium heat. Add margarine and stir until margarine melts and mixture thickens and is smooth. Add pepper and Parmesan; remove from heat. Simultaneously cook fettucini noodles according to package directions. Rinse with cold water and place in a large bowl. Add broccoli, cauliflower and cheese sauce. Stir together and serve with a salad and garlic bread.
Beat eggs until foamy. Gradually add soup and cream, mixing well. Sprinkle cheese, bacon and broccoli evenly over pie crust. Sprinkle with nutmeg. Bake at 350° for 50 minutes or until center is set. Let stand 10 minutes before serving.
Combine meat, soup mix, bread crumbs, salt and eggs. Form into small balls. Place on baking sheet and bake at 350° for 20 minutes.
Heat oven to 350°. Grease bottom only of an 8-inch square pan. Melt in a 2 quart saucepan over low heat, stirring occasionally, the margarine and chocolate chips. Beat in thoroughly with a spoon the flour, sugar, chopped walnuts, banana, vanilla, baking powder, salt and 1 egg. Spread batter evenly in pan. Bake about 30 minutes or until center is set. Cool completely. Cut into 2-inch squares.
In pan, simmer butter, oil, garlic, onion and parsley; add clams, juice and basil. Simmer; never bring to boil. To remaining juice from can of clams, add cornstarch. Pour into mixture and stir. Pour over cooked linguini to serve.
Mix approximately 2 tablespoons water with refried beans. Spread over round platter. Combine sour cream, mayonnaise and taco seasoning. Mix and spread over refried beans. Spread guacamole on top of sour cream mixture. Layer next: chopped green onions, tomatoes and olives. Sprinkle Cheddar cheese over top as the last layer. Serve chilled or at room temperature with tortilla chips.
In large pot, cook beef stew until tender. Add green beans, tomatoes, corn, peas, fresh cabbage and potatoes. Cook on medium heat for about 2 hours or until all vegetables are done, stirring often.
Blend 1 tablespoon peach syrup into cream cheese, mixing until fluffy. Add finely chopped dates, chopped walnuts and grated orange rind. Spoon onto peach half that has been chilled and drained. Serve on greens. Or spread peach halves with filling and top them with a second half to form a whole peach and serve. Makes enough filling for 5 to 8 peaches.
In a bowl, combine flour, salt and 1/3 cup sugar. Cut in oleo until mixture resembles fine crumbs. Press into the bottom of a greased 13 x 9 x 2-inch baking pan. Arrange the apple slices on top of crumbs and sprinkle with lemon juice. Combine 1/3 cup sugar and cinnamon and sprinkle over apples. Bake at 375° for 20 minutes.
Boil eggs in salt water. After boiled, add a little salt and pepper. Add onions. Mix good. Eat with bread or eat plain.
Put in a large bowl in layers as listed. Refrigerate overnight; toss together before serving.
Drain shrimp and artichoke hearts. Chop artichokes. Mix shrimp, crabmeat, artichokes, cheese and mayonnaise together. Sprinkle top with bread crumbs. Bake at 350° for 20 to 30 minutes. Serve on crackers.
Preheat oven to 375°. In small bowl, combine flour, baking soda, baking powder and salt. Set aside. In large bowl, combine butter, brown sugar and vanilla. Beat until creamy. Beat in egg and milk. Gradually add flour mixture. Mix well. Stir in semi-sweet chocolate morsels. Drop by level measuring tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes. Makes about 4 dozen 2 1/4-inch cookies.
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Blend in bananas. Stir in wafers, then pecans and raisins. Pour batter into two greased 9-inch round pans. Bake 40 to 45 minutes. Cool completely. Spread one layer with marshmallow cream and cover with second layer. Sift powdered sugar over top.
Pierce pork roast. Marinate in vinegar, pepper and salt overnight, or at least for a few hours. Drain marinade from meat and use as basting sauce during roasting time. When roast is done, chop into bite size pieces and place in 3-quart casserole. Boil another cup of cider vinegar, to which you may add more pepper and salt, if needed, and pour over meat in casserole. Put in a 300° oven for 30 to 45 minutes before serving. Pass bottled hot sauce. Serves 6.
Saute onion, green pepper and meat into Crisco until lightly browned. Add sauce and seasonings and let simmer while mixing cornbread mixture. Pour batter mixture over the hot meat mixture. Bake in a 6 x 10-inch pan for 20 to 25 minutes. Turn out on a platter upside down and serve.
Melt marshmallows in milk on low. Cool. Add whipped cream and pineapple. Pour over 1/2 of crushed graham crackers. Pat down in 12 x 15-inch glass dish. Put other 1/2 of crushed graham crackers on top. Refrigerate.
Heat oven to 375°. Remove wrappers from chocolate pieces. In large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add flour; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle topping over each cookie. Makes about 4 dozen cookies.
Fry sausage and hamburger together, then drain oil. Combine Velveeta, hot taco and medium taco sauce; add meat into a crock-pot. Cook on low 2 to 3 hours. Serve with chips.
Lightly spray 8 or 9-inch square pan with no-stick cooking spray. Spread around with paper towel.
Crumble crackers fine.	Mix first 4 ingredients together. Whip egg whites, sugar and vanilla until stiff.	Fold crumb mixture into egg whites. Pour into buttered pie pan. Bake at 325° for 25 minutes. Top with Cool Whip, shaved chocolate and chopped pecans or walnuts.
Cook broccoli for 5 minutes in boiling water. Drain well. Combine soup, mayonnaise, eggs, cheese, pepper to taste and onion. Mix well. Add broccoli and spoon into a lightly greased Pyrex dish. Dot with butter and sprinkle with crushed crackers. Bake at 350° for 30 minutes. Serves 10.
Mix all ingredients in large pan. Let boil 15 minutes. Fill jars. Process in a boiling water bath for 10 to 15 minutes. Let set for 1 week.
Mix. Add filling (fruit of your choice, juice and all). Bake in 400° oven.
Prepare angel food cake mix according to package directions, using a 10-inch tube pan. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small metal spatula. Remove from pan. Cut a 1-inch slice crosswise from top of cake and set aside. Cut 1-inch from center hole and outer edge of cake with sharp knife. Carefully remove center of cake, gently pulling cake pieces out with fingers, leaving a 1-inch layer of cake on bottom. Reserve cake pieces. Beat cream cheese until light and fluffy. Add milk; mix well. Stir in lemon juice and almond extract. Fold in cake pieces and strawberries; spoon into tunnel in center of cake. Top with reserved cake slices. Chill 8 hours. Frost with whipped topping.
Coat pork chops as directed on box. Combine spaghetti sauce and mushrooms with liquid in a shallow baking dish. Scatter pepper and onion (sliced) over sauce. Arrange chops on top. Bake 45 minutes or until done in a 425° oven.
Heat milk, sugar and cocoa to a boil, stirring constantly, for 1 minute. Remove from heat after boiling for 1 minute. Blend in margarine, vanilla and salt. Makes 3 cups.
Combine dry ingredients in large bowl. Add remaining ingredients except hot water. Beat at medium speed 2 minutes. Stir in hot water by hand. Batter will be thin. Pour into 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Combine Crisco and sugar. Beat in eggs, salt, bananas, flour, soda, powder and nuts. Bake for 70 minutes in a 9 x 5-inch loaf pan. Do not open oven door during baking.
Beat egg. Add sugar. Melt butter and cocoa together. Add milk and flour alternately. Bake at 325° for 20 minutes in two 8 x 8-inch pans. Line pans with wax paper. Allow paper to come up sides of pan. When cool, frost with the following Mocha Icing.
Mix all ingredients together. Cut up cherries. Chill. Makes 6 to 8 servings.
Brown hamburger and onion in	large skillet. Drain. Add margarine and shrimp. In a different bowl beat eggs. Remove shrimp from pan and cook (scramble) eggs in same pan used for shrimp. Add salt and pepper to taste. Mix soy sauce with meat, shrimp, onions and eggs. Add cold, cooked rice and simmer for 15 to 30 minutes, turning over constantly. Add soy sauce to taste.
Beat cream cheese until smooth. Add next four ingredients and mix well. Stir in onion and cucumber. Put in covered container. Chill for 1 hour before serving.
Dissolve gelatin in pear syrup and bring to boil. Chill until slightly thickened. Mash pears; whip with mixer. Beat in cream cheese until smooth and add to slightly thickened gelatin. Fold in whipped cream. You may want to reserve some for topping. Chill until set.
Soften margarine and cream cheese; blend until smooth. Add sugar gradually. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and add to cream mixture, about 1/3 cup at a time. Add flavorings. Bake in a well-greased 10-inch tube pan for 1 hour and 20 minutes in a 325° oven. Let stay in pan for 5 minutes, then turn out. Cool on rack until cool.
Cook macaroni in boiling salted water only until just tender, then drain. Rinse with cold water and drain again. Chill thoroughly. Mix chilled macaroni with celery, pimento, shrimp, onion and green pepper. Add French dressing to coat the ingredients and marinate for at least a hour. Drain any excess French dressing from salad and add mayonnaise to bid the ingredients together. Pile in a lettuce lined bowl and garnish with egg slices. Or pile into individual lettuce cups and garnish with egg slices. Makes 6 to 8 servings.
Cream sugar and butter; add oil and eggs. Add remaining ingredients. Mix well with mixer. Roll into small balls the size of a small walnut. Place on cookie sheet. Press each ball with bottom of glass that has been greased with butter, slightly twisting as you press down. This will keep the glass from sticking to the dough. Bake at 350° for 8 to 10 minutes. Let cookie cool slightly. Then dip in powdered sugar and place on a plate. Makes 135 cookies.
Cream margarine and sugar; add vanilla and sifted flour. Fold in crushed potato chips. Roll in 1-inch balls. Put on ungreased cookie sheet. Flatten down with fork. Bake at 350° for 12 to 15 minutes. Sprinkle with confectioners sugar after baking or you may sprinkle with colored sugar before baking for Christmas cookies or other holidays.
Combine first 2 ingredients to form crust in a 9 x 13 glass pan. Layer remaining ingredients. Bake at 350° for 30 minutes.
All ingredients should be at room temperature. Fry bacon until crisp, drain and crumble. Cook fettucini. Drain and place in large serving dish. Add bacon, butter, cream, cheese and eggs. Toss until fettucini is well coated.
Preheat oven to 425°. Slice potatoes to suit. Coat baking sheet with 4 sprays of oil. Mix egg whites and Cajun spice in a bowl. Add sliced potatoes. Pour coated potatoes onto baking sheet. Spread in a single layer. Bake for 45 minutes, turning every 6 to 8 minutes.
Combine boiling water and Bran Buds; let stand. Cream shortening, sugar and eggs; add flour, salt, and soda alternately with buttermilk. Add Bran Buds and All-Bran. Keep in covered container in fridge for 3 to 4 weeks. Bake as needed. Bake 15 to 20 minutes at 400°.
Toss broccoli, onion, and raisins together. Mix mayonnaise, sugar, and vinegar together. Pour over mixture. Add crumbled bacon just before serving.
Heat oven to 400°. Line muffin pan with liners (12 muffin cups). Combine all dry ingredients. Add applesauce, milk, oil and egg white. Stir just until ingredients are moistened. Fill cups almost full. Bake 20 - 22 minutes until golden brown. These muffins are very moist. They freeze well for future use.