HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix by package directions. Pour 2 cups batter into a greased 13 x 9-inch pan; bake 15 minutes. In a heavy saucepan, over low heat, melt caramels and margarine. Remove from heat. Add sweetened condensed milk. Mix well. Spread caramel over cake. Spread remaining batter over caramel mixture. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool.
In small bowl beat together eggs, butter and salt. In shallow dish place crumbs. Coat chicken with crumbs, then egg mixture and crumbs again. In 2 qt. oblong glass baking dish arrange chicken with meatiest pieces to outside edges of dish. Cover with wax paper. Microwave: 13 to 16 minutes. Power level: high (10)
Cut up potatoes and boil. Add salt, pepper, vinegar and oil to warm potatoes. Let cool and add remaining ingredients.
Roll stew beef in flour. Heat oil and brown stew beef. When well browned, place in saucepan and add Worcestershire sauce and Texas Pete. Cover with water. Cover and simmer until tender. Delicious served with mashed potatoes or rice.
Bring sugar and vinegar to a boil. Set aside to cool. Mix vegetables with kraut. Pour liquid over mixture. Let set in refrigerator for 24 hours. Keeps a long time.
In saucepan, combine vinegar, oil, onion, garlic, 1 teaspoon salt, sugar, basil, oregano and 1/4 teaspoon pepper. Bring to a boil; simmer, uncovered, 10 minutes. Combine remaining ingredients in a bowl. Pour hot marinade over veggies. Stir; chill several hours, stirring occasionally. Drain before serving. Serve in lettuce lined bowl. Makes 7 cups. Great Thanksgiving dish.
Roll out cookie dough and place on a baking pan. Bake according to pkg directions. Set aside. Mix cream cheese and sugar together and spread over cookie, slice fruit and layer on top of cheese mixture. Garnish with pecans and cool whip.
Beat margarine until smooth. Add sugar and blend well. Add eggs, one at a time, blending well. Add vanilla. Sift flour and soda together. Slowly add flour until all ingredients are blended well. Add sour cream and blend. Pour in well-greased and floured tube pan. Bake at 325° for 30 minutes, then turn down to 300° and bake for 45 minutes. Let cool in pan for 30 minutes.
Empty beans into crock-pot. Add drained potatoes, onion and bacon. Cook on high for 30 minutes.
Mix together and form a loaf. Bake 30 minutes in 325° oven.
Mix all together, except sour cream and sugar. Now add sour cream and sugar. Mix well and chill.
Combine potatoes, sugar, eggs, milk, vanilla and butter. Add coconut and nuts. Pour into a buttered dish and bake at 350° for 20 to 30 minutes. Remove from oven. Cover sweet potato mixture with marshmallows. Put back in oven long enough to brown and melt marshmallows.
Combine eggs, sugar, corn syrup, pumpkin and vanilla. Mix well. Stir in pecans. Pour into pie shell. Bake in preheated 375° oven for 55 to 60 minutes. Cool and serve.
Heat sugar, salt, oil and vinegar until mixture boils and turns clear (until sugar melts). Pour over cabbage mixture; do not stir. Refrigerate for 1 hour before serving.
Blend shortening and sugar, then add eggs and molasses. Mix flour, salt, soda and spices. Add to creamed mixture. Add raisins and chill 25 to 30 minutes. Roll into balls and dip top into sugar. Place on greased cookie sheet. Place 1 drop of water on top of sugar on each cookie. Bake at 375° for 8 to 10 minutes.
In 3-quart casserole snip bacon into 1 inch pieces. Cover with paper towel. Microwave at High (10) 2 to 3 minutes, until crisp. With slotted spoon, place bacon on paper towels to drain. To bacon drippings add vinegar, sugar, salt, pepper and tarragon. Microwave at High (10) 2 to 3 minutes, until mixture boils. Stir in celery and onion. Gradually add spinach to hot dressing, tossing to coat each piece. Add crumbled bacon, orange segments and cashews. Toss again lightly. Serve immediately. Total Microwave Cooking Time: 4 to 6 minutes. Makes 8 to 10 servings.
Cook potatoes in skin and cool. Remove skin and shred coarsely. Mix potatoes and cheese in greased 9 x 13-inch pan or large casserole. Cook onion in 1/4 cup butter until soft. Mix with sour cream and celery soup. Pour over potatoes and mix well. Refrigerate overnight.
Combine oil, eggs, water and pumpkin; sift together next six ingredients. Gradually beat into first mixture; stir in cherries and nuts.
Mix all ingredients except chocolate and paraffin until smooth. Shape into balls. Melt chocolate and paraffin over low heat. Cool slightly. Dip (toothpick works best) peanut butter balls into chocolate and paraffin. Place on waxed paper to harden.
Mix and spread over cooked pork roast, ribs, chicken or whatever you wish to barbecue. Bake at 300° for 45 minutes.
Prepare cake mix as directed on package. Bake in 13 x 9-inch pan. Remove from oven. Poke holes once down through the cake to the pan with the round handle of a wooden spoon. Holes should be 1-inch apart. If you don't have wooden spoon, you may use a plastic drinking straw using a turning motion to make large holes.
Boil potatoes 15 minutes and drain. Cool and cube. Chop onion. Cut up Velveeta cheese. Mix with mayonnaise and cubed potatoes. Spray baking dish with Pam. Spread mixture into baking dish. Sprinkle bacon bits on top. Bake at 350° for 30 minutes.
Cream together with a fork cream cheese and cottage cheese until blended. Layer mixture in bottom of a glass pie plate or serving bowl/plate. Add layer of taco sauce, vegetables and Cheddar. Alternate layers until supplies are exhausted. Finish with Cheddar and garnish with parsley. Serve with taco chips to scoop.
Mix cranberries and sugar; this mixture should drain overnight in a colander in the refrigerator. Dispose of juice. Mix cranberry mixture with grapes and pecans. Beat 1/2 pint of whipping cream; add sugar to taste. Mix with cranberries. Makes a festive salad. Delicious when served with turkey.
Mix the oleo or butter and sugar together until creamy by hand or mixer. Add the eggs, cream of tartar, vanilla and soda. Mix until well blended. Add the flour, one cup at a time, blending well after each addition. Roll into small balls and press with bottom of glass dipped in sugar. Bake at 350° for about 15 minutes in a heavy pan or 10 minutes on a cookie sheet. Make sure the cookie sheets are cool and cleaned before putting more cookies on them. The dough may be chilled for awhile or overnight to make it easier to handle.
In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13 x 9 x 2 inch baking dish. Cover and refrigerate 8 hours or over night. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Combine cabbage, celery seed, pepper, sugar, vinegar, sour cream and mayonnaise in a large bowl. Mix well, chill.
Cook potatoes until done and add salt while cooking. When tender, drain all water off of potatoes; add butter, mustard and mayonnaise. Mix with mixer on low speed. Add remaining chopped boiled eggs, diced onion and diced dill pickles. Stir together and really enjoy.
Mix butter, sugar and vanilla thoroughly. Measure flour by sifting. Blend flour and salt; stir into butter mixture. Mix in nuts. Chill at least 2 hours. Heat oven to 400°. Roll dough into 1-inch balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes while still warm. Roll in powdered sugar. Cool and roll in sugar again. Makes 4 dozen.
Melt the Hershey bar over low heat. Blend into Cool Whip. Pour mixture into the pie crust. Put in refrigerator and chill for 1 hour before serving.
Mix together all ingredients except fat. Put fat in pan and drop cakes in hot pan. Fry.
Cut shrimp into halves or fourths. Cover and refrigerate. Mix cream cheese, sour cream and lemon juice until smooth. Add onions and seasonings; mix well. Stir in shrimp and gradually add mayonnaise to give good dipping consistency. Cover and chill 2 or 3 hours before serving. Serve with crackers and sturdy chips.
In large bowl, combine chicken, rice and celery. Add soup, mayonnaise, onions and water chestnuts. Put in a large uncovered casserole. Top with corn flakes that have been mixed with 1/2 stick melted margarine and almonds. Bake at 350° for 45 minutes. Serves 8 to 10. Can be frozen. Freeze unbaked. Bring to room temperature before baking.
Beat eggs. Stir in all other ingredients. Pour into unbaked pie shell and bake in slow oven at 275° for about an hour.
Beat eggs until light	and fluffy. Add oil, sugar, zucchini and vanilla. Mix	lightly, but well. Add remaining ingredients, mix until blended. Add nuts.	Put in greased and floured loaf pans.	Makes 2. Bake 1 hour at 325°.
Mix cake mix (dry), melted butter, nuts and 1/3 cup Pet milk. Stir by hand. Put 1/2 mixture into 9 x 13-inch pan; bake for 6 minutes at 350° (ungreased). Combine caramel and 1/3 cup milk. Melt in double boiler. Sprinkle chocolate chips over baked mix. Pour melted caramel over chocolate chips. Pour remainder of cake dough over mix. Bake for 15 minutes.
Sift flour, baking powder and salt. Cut in shortening. Add water, vinegar and egg all at once to the dry ingredients. Mix. Roll as usual.
In a large bag, mix the ingredients. Then shake well. This recipe gives you the same S'more flavor without the trouble of roasting the marshmallows and other things.
Measure pecans in a small bowl. Mix vinegar and sugar; pour over pecans and stir to coat thoroughly. Let stand 15 minutes, stirring every 5 minutes. Place pecans in a shallow baking dish and bake in a 300° oven for 10 minutes. Add melted butter to pecans, stir and allow to bake for another 5 minutes.
Mix sugar, pecans, coconut. Add milk, margarine. Mix and roll into balls. Refrigerate to harden. Melt chocolate and wax in double boiler or on very low heat. Dip each ball and place on waxed paper to cool.
Use your favorite biscuit dough. Roll out like for jelly roll. Sprinkle with sugar. Cut butter up; put on top. Roll up in rolls; prick with fork. Put rolls in an 8 x 8-inch Pyrex bowl. Pour milk over rolls; milk should almost cover rolls. Bake in a 400° oven until brown. Makes about 3 rolls.
Heat oven to 375°. Mix shortening, sugar, butter, egg and vanilla in a bowl. Stir in flour, baking soda and salt. Add chocolate chips and peanut butter chips. Drop spoonfuls of dough onto ungreased cookie sheets. Bake about 10 to 13 minutes or until cookies are golden. Cool.
Combine milk, coconut, one box of jello, almonds, sugar and vanilla. Mix well, then hand-shape to form strawberries. Roll berries in other box of jello to coat thoroughly. Set to dry. Pipe green icing on berries to form leaf and stems.
Blend cheese and oleo. Add flour and paprika. Take 1 teaspoon of the mixture and wrap around an olive. Bake in 450° oven for 10 to 15 minutes. May be prepared early and frozen before baking.
Combine the first 4 ingredients in a medium saucepan. Cover and cook over very low heat for about 30 minutes or until rice is tender and milk is absorbed. Stir mixture occasionally. Combine remaining ingredients in a small bowl. Gradually stir about 1/4 of hot rice mixture into egg mixture. Add remaining egg mixture to remaining rice. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Serve warm or cold with fruit or raisins.
Beat egg whites until foamy. Add sugar very gradually; beat until stiff. Fold in nuts and chocolate chips. Drop by teaspoons in mounds on baking sheet. Place in a 350° oven and turn oven off. Leave 3 hours to overnight.
Cook rhubarb until tender, about 20 minutes. Add the jello and mix well (any flavor may be used). Add sugar with rhubarb.
Mix first 4 ingredients in saucepan. Let boil for 1 1/2 minutes. Remove from heat and add next 5 ingredients. Mix thoroughly. Drop on wax paper. Let cool.
Cook hamburger and drain. Mix remaining ingredients. Cook until cheese melted. Serve with Doritos or other chips.
Saute onion in butter until soft. Mix flour with cold milk until there are no lumps. Add eggs, salt, pepper and cheese. Add onion and mix well. Pour into pie shell and bake for 40 minutes until brown, bake at 350 degrees.
Bake cake as directed in 2 layers. In punch bowl, crumble 1st layer of cake.
Mix prepared cheese cake fillings and packages of cream cheese together and set aside. Take melted margarine and pour over both crusts. Put one half of the margarine on each crust. Put a cup of pecans in the bottom of each crust, then divide the cheese cake and cream cheese mixture between the two pies. Pour over the pecans. Pour cherry pie filling over each pie, then top with Cool Whip.	Chill and serve.
Sift dry ingredients. Cream shortening, then add sugar and egg. Stir in one-half of the flour, then the milk and then the remaining flour. Stir in oats and raisins. Drop onto lightly greased cookie sheet and bake 10 minutes at 400°.
Saute zucchini and chopped onion in oil. Whip cottage cheese with basil and oregano in blender. Place alternating layers of zucchini, cottage cheese and tomatoes in a 1 1/2-quart casserole dish. Top with Parmesan cheese. Bake at 350° uncovered for 25 to 30 minutes.
Preheat oven to 350°. In a large skillet, brown chops. Drain on absorbent paper. In buttered, oblong baking dish, arrange chops, potatoes and mushrooms on top. In a small bowl, combine water and soup mix. Pour over other ingredients in baking dish.
Put tater tots in bottom of pan. Brown ground chuck, drain. Put over tots. Pour soup in layers over ground chuck in any order. Spread cheese and put over soup. Bake at 350 degrees, until bubbly about 30 minutes.
Cut broccoli flowerets into smaller than bite-size pieces. Cut off tough outer layer of stalks and chop the tender part into small pieces. You need 8 cups of broccoli. (Do this the day before and store in plastic bag.) Saute bacon until crisp. Slice onion lengthwise. In large bowl, combine the broccoli, onion and raisins and bacon. In small bowl, mix together mayonnaise, sugar, vinegar and pepper. Combine dressing with the vegetables; refrigerate for at least 2 hours before serving. Top with sunflower seeds.
Step 1: In a large skillet, brown ground beef and onion. Drain. Remove from skillet. Set aside.
Mix all ingredients together in bowl and pour into unbaked pie shell. Bake 30 to 40 minutes at 350°. Double recipe makes 3 pies.
Extract juice from strawberries. Combine dry ingredients for cake, then add others. Pour into greased pans. Bake at 350°.
Take the cubed steak and set it into the pan (with Crisco) on medium-low. While steak is cooking, chop the veggies into fine pieces and place them in a bowl (with the cheese). When the meat is done, put it in with the veggies. Put the whole jar of Ragu into the pan (simmer with a little bit of water).
Cream sugar and butter, add egg and vanilla. Mix thoroughly. Sift dry ingredients together and stir into first mixture. Refrigerate 2 to 3 hours. Preheat oven to 375°. Divide dough in half and roll out on lightly floured pastry sheet. Roll thin but thick enough to pick up the design in the cookie cutters. Dip cutter in flour before each cutting. Cut as many cookies from each rolling as possible. The least amount of working with the dough gives the best cookie. Place on lightly greased baking sheet. Bake for 7 to 8 minutes or until delicately golden.
Mix all ingredients and beat for 3 minutes. Bake at 350° for 30 minutes.
Dissolve all ingredients, except beets; bring to boil. Add diced or sliced beets until warm. Put in sterile bottles and seal. Cold pack 10 minutes.
Combine the sugar, cornstarch, jello, lemon juice and water. Cook until it becomes thick, stirring occasionally. Allow to cool. Put berries in pie shell; pour thickened mixture on top. Chill for at least 3 hours. Serve with whipped topping; garnish with halves or whole berries.
In a 2-quart casserole dish, coarsely crumble crackers to cover bottom of dish. Layer asparagus over crackers; slice Velveeta cheese and layer over asparagus, then cover with about 1/2 can of mushroom soup. Alternate layers until all ingredients are used. End with a fine layer of cracker crumbs on top. For more moisture, you can add 1 or 2 tablespoons of the juice from the asparagus. Bake at 350° for about 30 minutes.
Beat egg whites stiff and add sugar; then add baking powder, vanilla, pecans and crackers. Pour into a greased 9 x 13-inch baking dish. Bake at 350° for 25 minutes. When cool prepare Dream Whip as directed on box. Mix with cream cheese and pineapple and spread over dessert; refrigerate. Will keep several days.
Blend all ingredients in bottom of an 8 x 12-inch baking dish. Add chicken. Cover and marinate in refrigerator for 8 to 10 hours. Turn at least once in marinade. Bake, uncovered, at 350° for 1 hour. Baste with pan juices and serve over rice.
Combine cake mix, pudding, eggs, oil and sour cream; beat well by hand; add blueberries and apricots. Combine sugar, cinnamon and nuts; set aside. Grease and flour a tube pan. Pour 1/2 of the cake mixture into pan. Sprinkle with 1/2 of the sugar-cinnamon mixture. Add the remaining cake mixture, then the remaining sugar-cinnamon mixture. Bake at 350° for about 1 hour. Yields 12 to 14 servings.
Combine cheese, milk, onion, Worcestershire, lemon juice and spices. Stir in crab. Halve English muffins with a fork. Cut halves into fourths and pile each wedge high with crab mixture. Place on baking sheet; dust with paprika and broil until lightly browned and bubbly. Makes about 40.
Mix together first three ingredients, then add the coconut, pecans and raisins. Stir well, then add vinegar. Pour into unbaked pie shell. Bake 40 minutes at 300°.
Blend cornstarch, mustard and salt into ham drippings. Add water, sugar and raisins. Cook and stir until clear and slightly thickened. Blend into vinegar and lemon juice. Makes 3 cups.
Make 24 hours before serving. Use large casserole or large glass pan. Shred or tear lettuce into dish, approximately 1/3 full. Layer on top of the following (do not stir): green peas, green pepper, celery, red onion. Frost entire top with the following mixture: mayonnaise, sour cream and sugar. Sprinkle with Parmesan cheese. Right before serving, sprinkle with bacon.
Line cookie sheet, 12 x 16-inch, with Waverly crackers and sprinkle about 1/2 cup pecans on top of crackers. Boil sugar and oleo for 2 minutes. Remove from heat and add vanilla. Pour over crackers. Bake at 350° for 10 minutes. Do not overbake. Remove crackers from cookie sheet while still hot.
In a mixing bowl, beat peanut butter, cream cheese and butter until smooth. Add sugar and milk; fold in whipped topping. Pour into the crust. Cover and freeze for at least 4 hours. Remove from the freezer just before serving. Garnish with peanuts and chocolate curls if desired. Yield: 6 servings.
Mix together with a whisk. Brush on meats or poultry last 20 minutes of cooking or grilling.
Wash and peel potatoes, chop into wedges and place in microwave safe dish. Bake 15 to 20 minutes. Add butter to potatoes last few minutes in microwave. Cook bacon, remove from grease and brown onions. Add to potatoes along with corned beef, place on top and do not stir. Cook until done.
Put in saucepan the flour, salt, cream of tartar and cooking oil. Add the boiling water. Cook until it sticks together and is doughy.
Thaw fish if frozen. Cut fish into 1-inch pieces. In a large saucepan, cook green onion, onion and garlic in hot oil until tender. Add tomatoes, tomato sauce, wine, parsley, oregano, basil, salt and pepper. Bring to boiling, then reduce heat. Cover and simmer 20 minutes. Add fish, shrimp and undrained clams. Bring just to boiling, then reduce heat. Cover and simmer 5 to 7 minutes or until fish flakes easily with a fork. This stew is delicious on its own or over rice. Serve with salad and warm bread.
Mix all together real good, then pour in ice cream freezer. Freeze as you would ice cream.
Beat egg yolks and sugar in medium saucepan. Slowly beat in two (2) cups of the milk. Cook over medium heat, stirring frequently, until thermometer registers 150°F. or mixture coats the back of a metal spoon. Remove from heat; strain into pitcher. Stir in remaining milk, Jim Beam Bourbon, vanilla and nutmeg. Cover and chill at least 8 hours or overnight. Sprinkle with additional nutmeg.
Brown hamburger and onion; drain. Stir in seasoning and tomato sauce. Grease a 9 x 13-inch pan. Spread 1 can of rolls onto bottom of pan. Spread hamburger mixture on top of rolls. Sprinkle both kinds of cheese on top, then top with second can of rolls. Bake at 350° for 35 minutes.
Pare and slice eggplant. Cook in salted water until tender. Drain and mash. Add other ingredients except cheese slices. Place in a greased 1-quart casserole dish. Bake at 350° for 40 minutes. Arrange cheese slices on top and bake an additional 20 minutes. Yields 4 servings.
Cream butter. Add sugar, creaming until light and fluffy. Add slightly beaten eggs and other ingredients. When all is blended, pour into unbaked pie shell. Bake on lower shelf of oven at 350° for 45 minutes. Makes two 9-inch pies.
Place chicken in a greased 13 x 9 x 2-inch baking dish; sprinkle with garlic powder and pepper. Top each breast with cheese slice; set aside. Combine soup and milk, stirring until smooth. Pour over chicken. Sprinkle with stuffing mix and drizzle with butter. Bake chicken at 350° for 150 minutes or until chicken is done.
Soak cereal in warm milk for 10 minutes. Beat eggs with fork; add sugar to taste. Add salt, vanilla and cereal/milk mixture. Spoon into a buttered 5 cup casserole dish. If desired, sprinkle top with nutmeg. Set casserole into a pan partly filled with water. Bake at 350° for about 1 hour. Stir at least twice during the first 20 minutes of baking. Makes 4 to 6 servings. Serve warm or chilled. Store leftover pudding in refrigerator.
Pinch lettuce in small pieces. Combine all other ingredients except Fritos. Add them just before serving.
Place all ingredients in a 9 x 13-inch pan and cover. Bake at 350° for 1 hour.
Mix all ingredients thoroughly. Spread in ungreased, 9 x 5 x 3-inch pan or casserole dish. Bake at 350° for 1 hour to 1 1/4 hours.
Cream together margarine, cream cheese and sugar. Set aside. Mix together pudding and milk until smooth. Mix in whipped topping. Mix in cream cheese mixture. Alternate layers of the crushed cookies and pudding mixture, beginning and ending with cookies. Put in refrigerator or freeze until firm.
Mix all ingredients and pour into graham cracker crusts. Makes 2 or more pies!
Dissolve Jell-O in 1 cup boiling water. Fold in sour cream and pineapple. Pour into oiled mold. (Halved works well.)
Line bottom of 13 x 9-inch dish or pan with graham crackers. Mix pudding according to directions on box and spread over crackers. Spread Cool Whip over that and put in refrigerator until pudding sets. Top with blueberry pie filling.
Cook beans until partially tender; drain and saute in olive oil, 1 clove garlic and oregano. Add salt and pepper. Cook until tender.
In a 5-quart pot, heat oil. Add chicken and saute until meat is not pink. Add water, mushrooms, cabbage, bamboo shoots and bouillon cubes. Bring to boil. Reduce heat and simmer 1/2 hour. In small bowl, dissolve cornstarch and stir with fork until smooth. Stir into soup. Add vinegar, soy sauce, salt and pepper. Stir soup until slightly thickened and enjoy. Unused soup can be frozen for a quick meal anytime.
Cook noodles according to package and drain. Combine tuna, soup, onion, vinegar, milk and Cheddar cheese in a bowl. Mix well. Stir in noodles. Spoon into 2-quart baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour.