HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yellow cake mix as directed on package. Add coconut and coconut flavoring (this makes the cake light). Bake at 350° for about 35 minutes in 9 x 13-inch pan. Mix the canned milk, powdered sugar, vanilla and coconut flavoring while the cake is baking. Use a 2-cup measure and add enough water at the end to make a total of 1 3/4 cups liquid. As soon as cake is removed, punch holes all over the top with a fork. Pour the liquid over the warm cake. Use all the liquid. When the cake is cool, top with Cool Whip and sprinkle with coconut. Refrigerate. If desired, when serving, top each piece with a cherry.
Cream shortening and sugar together until light and fluffy. Add vanilla, beaten egg, raisins and pineapple. Mix all dry ingredients together and add to creamed mixture. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 15 minutes. Makes 40 cookies.
In double boiler, melt mustard and jelly; add wieners and boil 5 minutes. Serve warm. Makes about 50.
Grease baking pan generously with butter and put rice in bottom of pan. Sprinkle half of onion soup mix on rice. Place 8 pieces of chicken on rice and sprinkle other half of onion soup mix over chicken. Add can of mushroom soup (spoon it on the chicken pieces). Add 1 can of water. Sprinkle lightly with paprika. Cover pan with foil and bake at 350° for 1 hour.
Mix approximately 1 minute. Divide into 2 greased and floured loaf pans or can make into cupcakes. Makes approximately 18 large ones. Bake at 350° approximately 45 minutes for a loaf or approximately 20 to 25 minutes for cupcakes.
In saucepan, combine brown sugar, cornstarch, allspice and nutmeg. Mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Yield: 1 3/4 cups.
In a Dutch oven, melt butter. Add chicken and garlic. Cook over high heat, stirring occasionally until chicken is golden brown (10 to 15 minutes). Break corn into 3 pieces each. Reduce heat to medium and add remaining ingredients except zucchini and tomatoes. Cover and cook until chicken is fork-tender (20 to 25 minutes). Cut zucchini into 2-inch pieces. Cut tomato into 1-inch pieces. Place zucchini on top of chicken and corn mixture. Cover and steam 3 to 6 minutes. Add tomatoes; cover and let stand 5 minutes.
Cut chicken into strips and salt. Set aside. In a saucepan, saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, reduce heat and simmer, covered, 20 minutes. Remove from heat. Dip each tortilla into tomato mixture to soften. Place two pieces of chicken and 2 kinds of cheeses on each tortilla. Roll up and place seam down in an ungreased 9 x 13-inch pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with any remaining cheese. Bake, covered, at 350° for 40 minutes.
Mix together butter, sugar and eggs. Add dry ingredients, then crushed bananas and nuts. Bake in moderate oven for 40 to 50 minutes. Sprinkle sugar and cinnamon on top of bread as it goes in the oven for extra goodness.
Cook zucchini and onion in salt water until done; drain. Brown hamburger and drain. Prepare stuffing mix, following directions on box. Mix meat and zucchini with carrots, soup and sour cream.
Saute first 3 ingredients until meat is browned; drain, then add remaining ingredients. Mix well and bake in covered casserole dish at 350° for about 1 hour. Makes 8 servings.
Beat eggs; add cream, butter, salt and vanilla. Add flour and baking powder. Knead. Roll out part of dough thin. Cut into strips. Form ties. Fry quickly. Sprinkle with powdered sugar.
Mix all ingredients together in ice cream freezer. Freeze as usual. Tastes like a "frosty."
In a large microwavable bowl, mix peanuts, sugar, corn syrup and salt. Cook in microwave on High 6 to 7 minutes. Mixture should be bubbly and peanuts lightly browned. Quickly stir in butter and vanilla. Cook 2 to 3 minutes more. Add baking soda and stir quickly until mixture is foamy. Immediately pour onto a greased baking sheet. Let cool for 15 minutes or longer. Break into pieces and store in airtight container. Makes 14 to 16 servings.
Combine first 4 ingredients. Shape into 12 (1 1/2-inch) balls. Dissolve bouillon cubes in boiling water; reduce heat. Add meatballs to bouillon. Cover and simmer 10 minutes. Remove meatballs and keep warm. Add lemon juice to bouillon. Dissolve cornstarch in cold water. Gradually stir into bouillon. Cook, stirring constantly, until slightly thickened. Remove from heat. Add yolk to bouillon mixture, stirring constantly. Pour sauce over meatballs and serve.
Peel zucchini, cut in half lengthwise and remove seeds. Cut each piece again in thirds lengthwise. Slice each of these pieces into 1/4 inch slices which should resemble the shape and size of sliced apples. Measure 10 cups of zucchini slices and cook, covered in 3/4 cup water, over medium heat until just transparent, 10 to 15 minutes. Stir occasionally and do not overcook. Drain and cool. Combine cream of tartar, cinnamon, salt, lemon juice and sugar. Add to zucchini and stir. Place in 7 x 11 pan.
Line a 9 x 13-inch pan with chocolate graham crackers. Combine milk, peanut butter and cream cheese; mix well. Add the Cool Whip and blend well. Spread mixture over the graham crackers. Pour ice cream syrup on top. Sprinkle with nuts.
Blend flour, margarine and cream cheese. Chill with a pastry blender. Place in an airtight container or wrap in plastic wrap and chill overnight.
Saute the wheat in the oil until slightly browned. Remove from heat; stir in the boiling water. Cover and let sit for 1 hour, then drain.
Whip cheese until fluffy. Beat in peanut butter and sugar. Slowly add milk while beating. Add Cool Whip and blend completely. Pour into pie crust and freeze overnight. Thaw in the refrigerator before serving.
Mix together Miracle Whip and sugar. Set aside. Layer other ingredients in a large dish in the order listed, using a 9 x 13 glass dish or other size. (I use a foil pan and layer high.) Pour Miracle Whip mixture over top. Do not stir. Refrigerate until ready to serve.
Combine sugar, butter and milk in a buttered large glass mixing bowl; cover. Microwave on Defrost (Half power) for 15 minutes. Stir and microwave for 8 to 10 minutes or until mixture will form a soft ball in cold water. Stir in chocolate pieces until chocolate is melted. Fold in Marshmallow Creme, nuts and vanilla. Pour into a buttered 13 x 9-inch pan. Chill until firm. Cut into squares.
Beat together all ingredients. Put in a 9 x 13-inch cake pan. Cover and freeze. Cut pieces and serve immediately after removing from freezer.
Combine first 6 ingredients. Mix well. Gently fold in whipped cream. Chill.
Mix pudding and milk; blend in Cool Whip. Place layer of crackers (whole) on bottom of a 9 x 13 x 2-inch dish. Spread half of pudding mixture on top. Repeat layer of crackers. Spread the other half of pudding mixture. Top with crackers and frost. Refrigerate.
Brown hamburger in deep pan. Add 2 cans tomato sauce. Season with Worcestershire sauce, Louisiana hot sauce, garlic powder, salt, pepper and chili powder. Simmer for 45 minutes. Serve over hot water corn bread, sliced in half.
Mix together all ingredients except cheese. Pour into a greased 9 x 13-inch baking dish. Sprinkle cheese over top of mixture. Bake at 350° for 20 to 25 minutes or until cheese is melted and bubbly.
Brown beef and onions; add remaining ingredients. Cook very slow 2 1/2 hours. Add 6 ounces spaghetti, previously cooked.
In mixing bowl, combine cream cheese, butter and vanilla, beating until light. Gradually add sugar, beating until fluffy.
Mix ingredients. Spread on slices of dried beef. Roll up and fasten with toothpick. Chill.
Beat eggs and sugar until well mixed. Add milk and salt. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 350° for 55 minutes or until done.
Boil juice and onions and paprika down to 3/4 bulk. Then add all the other ingredients and continue to boil to desired thickness.
Soak beans overnight in water to cover. Drain. Combine all ingredients in cooker. Cook on low 8 to 10 hours or on high 4 to 5 hours. Yields 4 to 6 servings.
Heat oven to 350°. Combine all ingredients in large bowl. Grease two 9 x 5 inch loaf pans. Divide mixture between two loaf pans and bake 1 to 1 1/2 hours, or until done and juices run clear. Let stand 5 minutes before slicing.
Mix together and roll out for fried pies. Canned biscuits may also be use.
Place all ingredients in a 9 x 12-inch or 9 x 15-inch pan. Cover with foil. Bake in oven at 350° for 2 1/2 to 3 hours.
Put chicken broth, margarine, onion soup and rice in saucepan. Bring to a boil and cook 20 minutes at a simmer until rice is done, about 15 to 20 minutes.
Put all ingredients into a Vita Mix machine (or a good blender, but it's not quite the same). Turn on slow, then increase to high speed and blend for 1/2 minute or longer until it's smooth. Serves 2 to 4 people, depending on how much each person wants.
Prepare tossed salad from listed ingredients. Other salad items can be added based on preference. Set the salad aside. Saute the picked lobster meat in margarine and Cajun spices. Dress the salad with vinaigrette salad dressing. Top with the hot lobster meat. Serve immediately. Serves 4.
Combine first 3 ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves. Add dill seed and remaining ingredients and bring to a boil over medium heat. Cover. Reduce heat and simmer 6 to 8 minutes. Remove from heat and chill 8 hours.
Grease 9-inch square pan. Mix sugar, butter, evaporated milk and Marshmallow Creme in a heavy 2-quart saucepan. Bring to boil quickly, stirring continuously. Reduce heat and add chips. Stir until completely melted and blended. Pour into pan, cool. Cut into 1 1/2-inch squares.
Mix vanilla pudding and pineapple with juice. Add apples, bananas, oranges and strawberries or grapes. Mix well.
Stir meal into 2 cups milk. Let come to a boil, making a mush. Add remainder of milk, well beaten eggs, salt, baking powder and melted butter. Bake in a moderate oven for 30 minutes, or until brown. Serve in dish in which it has been baked.
Sift dry ingredients into ungreased 9 x 13-inch cake pan. Add pie filling, oil, eggs and pecans. Mix well. Bake at 350° for 40 to 45 minutes or until cake tests done.
Mix all ingredients together. Grease three 9 x 5-inch loaf pans and divide batter evenly. Bake at 350° for 1 hour (preheated).
Divide apple slices equally between two small custard dishes. Place 1/2 tablespoon brown sugar on top of apple slices. Do not mix. Microwave both dishes on High at the same time, uncovered, for 1 1/2 to 2 minutes or until apple is tender. Top each dish with a marshmallow. Microwave on High for 1/4 to 1/2 minute (15 to 30 seconds) or until marshmallow is softened. Makes 2 servings.
Mix cabbage, onion and carrot in a bowl. Mix mayonnaise, sugar and vinegar; pour over cabbage and mix well. Salt and pepper to taste.
Brown ground beef, sausage, onion and bell pepper. Add rest of ingredients and cook slowly for about 1 hour.
Put ice cream in punch bowl and pour 7-Up or Sprite over it. Stir. Dip and serve.
Mix all ingredients together and arrange in flat bowl so you can see all ingredients. Pour ranch dressing over top of salad in thin lines so dressing does not cover all veggies, then serve. Serves 6 people.
Mix all ingredients in a large bowl and add cooked shrimp. Marinate in covered container for 6 hours. Store in refrigerator and serve chilled.
Friy egg and bacon and cut into pecus. Make rice and add bacon, egg, unyun and soy sause. Cuk and eat with chop stiks.
Mix the ingredients well. Can pour into 1 pie crust or roll out ready made crust and cut into circles a little larger than bottom of mini muffin pan. Place circle into each muffin. Pour filling onto crust and bake at 350° for 25 minutes (will seem wet, but it's not). Check by inserting toothpick, comes out clean when done. Makes 24 mini pies or double recipe for 48 pies.
Cook chicken. Remove from bone in small pieces and put in glass dish. Mix sour cream and soup; spoon over chicken. Melt margarine and mix with crackers. Put over chicken mixture. Bake at 400° for 30 minutes.
Mix together the egg whites, cream of tartar and gradually add sugar, beating until stiff. Fold in the crushed crackers and nuts. Spread in 9 x 13-inch greased pan. Bake at 350° for 25 minutes or until lightly brown. Cool. Spread with your choice of filling. Mix 2 packages of Dream Whip. Spread over top.
Drain liquid from peas; place peas in bowl. Add remaining ingredients and mix thoroughly. Store in a jar in the refrigerator for at least 3 days. Remove garlic after the first day.
Saute 1/2 cup onions in butter. Add soup, potatoes and sour cream. Put in a 13 x 9-inch casserole dish. Top with 2 cups Cheddar cheese. Sprinkle Durkee onions on top. Bake at 350° for 45 minutes. Yield: Serves 12 people.
Preheat oven to 350 degrees. Combine 1/2 cup sugar with the water and cook over medium to medium high heat for 10 minutes. Pour into a 2 quart casserole. Add marshmallow. These will float on top of water. In a mixing bowl, cream together the remaining sugar with the butter. Add vanilla and mix. Combine the flour with the cocoa and add to creamed mixture alternately with the milk. Drop by spoonfuls over marshmallows. Sprinkle with pecans. Bake for 45 minutes. Serve with whipped cream or Cool Whip. Also good with ice cream.
Mix vinegar, sugar, oil, salt, celery seed and mustard seed; bring mixture to boil. Pour over cabbage, onion and green pepper. Cover and refrigerate at once. Serve the next day.
Dissolve yeast in 1 tablespoon sugar in 1/2 cup warm water. Let stand 4 or 5 minutes. Mix 2 cups warm water, sugar, shortening and salt. Combine with first mixture and add flour to make a medium dough. Let stand in warm place until it rises. Then punch down and make into rolls.
Place dates, sugar and margarine in saucepan or large pot. Cook over stove for 5 to 8 minutes. Take pan off heat and add vanilla. Add nuts and Rice Krispies. Roll into balls. Roll in confectioners sugar or coconut. This will make about 45 to 50 balls.
Cook oysters in their liquid until edges curl, about 5 minutes. Add milk, margarine or butter, salt, garlic and pepper. Heat, but do not boil. Serve at once.
Place patties in a 13 x 9 x 2-inch pan. Chop onion and bell pepper and place on patties. Pour cold and hot water into pan. Pour gravy mix into water; do not stir. Cover pan. Place in oven for 1 hour at 350°.
Peel and boil potatoes until tender; drain and mash. Add eggs, 3/4 cup sugar, margarine and milk. Pour into a 2-quart baking dish. Mix the brown sugar, melted margarine and pecan pieces. Spread on top. Bake 30 minutes at 350°.
With a very sharp knife cut beef across grain into thin stips 1/8 in. thick. Combine soy sauce, garlic, ginger. Add to beef, toss and set aside while preparing vegetables. Heat oil in large frying pan or wok, add beef and toss over high heat until browned. Taste meat, if not tender cover and simmer for 30-40 min. over low heat. Turn heat up and add vegetables are tender crisp about 10 min. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Good served over rice.
Mash cheese with a fork. Stir in pineapple that is completely drained. Add remaining ingredients except nuts. Shape into ball. Roll in chopped nuts. Keep refrigerated. Serve with a variety of crackers.
Heat olive oil in heavy skillet over medium-low heat. Add zucchini, garlic and oregano and saute until garlic is just golden (about 2 minutes). Add salsa and simmer until zucchini is just tender (about 6 minutes). Reduce heat to low; sprinkle with cheese. Cover and cook until cheese melts.
Drain strawberries, reserving syrup. Measure 3/4 cup syrup, adding water if necessary. Mix pectin and water in large saucepan. Bring to a full, rolling boil and boil hard for 1 minute, stirring constantly. Reduce heat to low; stir in syrup and sugar. Heat, stirring, until sugar is dissolved. Do not boil. Add a few drops of coloring. Remove from heat and skim off foam with metal spoon.
Sprinkle turkey with salt and pepper.	Place in crock-pot. Combine remaining ingredients; pour over turkey. Cover and cook on	low for 5 to 7 hours.	If turkey legs are small, serve one thigh or one drumstick per person. Makes 4 to 6 servings.
Brown chops and onion in large skillet. Add next 6 ingredients. Cook for 20 minutes over low heat. Add wild rice to chops using 1/2 amount of the water called for on package. Stir well. Cook covered for 30 minutes until liquid is gone. Serves 4 to 6. You may substitute chicken for the pork chops, but the skin should be removed.
At least 3 hours before serving, marinate wings in mixture of all other ingredients. Turn to coat all wings. Use Pam to spray rack over cookie sheet. Add wings. Bake at 425° for 20 minutes.
Mix all ingredients listed in a medium-large bowl. Let set until chilled in refrigerator 2 to 3 hours. Serves 6 to 8 persons.
Combine chili and cream cheese in pan. Cook over low heat until cheese melts, stirring occasionally. Stir in sauce and olives. Serve hot with tortilla chips.
Peel potatoes and thinly slice. Cook onion in butter until tender. Add flour, salt & pepper. Add milk. Cook and stir until thick and bubbly. Cook and stir 2 more minutes. Stir in cheese and remove from heat. In greased casserole, layer half the potatoes and cover with half the sauce. Repeat. Bake, covered, at 350 degrees for 45 minutes, stirring once. Uncover and bake another 30 minutes.
Let cheese soften to room temperature. Chop ham and onions. Combine first 5 ingredients together. Roll in ground pecans. Chill and serve with crackers.
Mix cinnamon and sugar; sprinkle over pudding. Place in oven (400°) or broiler long enough to just slightly brown the top. Sprinkle pudding with crushed almonds. Serve chilled. It's good!
Combine broth, soy sauce and cornstarch and set aside. Heat oil in skillet; add garlic and ginger; cook 1/2 minute, then add slowest cooking vegies first. Add rest of vegies. When vegies are crisp, but tender, add meat (skinless) and broth mixture. Cook until bubbly and serve immediately over rice or cooked noodles. Serves 2.
Cream cheese; add milk. Blend. Add sour cream and mix. Add other ingredients and blend until smooth. Spoon into an 8-inch pie pan. Bake at 350° for 15 to 20 minutes. Serve with Triscuits, saltines or Fritos.
Melt chocolate in double boiler; cool. Add egg yolks only. Beat egg whites until stiff and add to chocolate mixture. Add whipped cream, sugar, salt, nuts and vanilla. Tear or cut cake into small pieces. Line bottom of 9 x 13-inch dish with cake. Add a layer of chocolate, then cake, then chocolate, ending with chocolate. Refrigerate until very cold. If keeping overnight, cover with foil. May top with whipped cream, nuts and cherries, if desired.
Heat oil over medium-high heat in Dutch oven. Sprinkle chicken with salt and pepper. Cook in batches in hot oil until brown. Set aside. Reduce heat to medium and add garlic, onions, peppers and 1 teaspoon salt and cook until soft, about 10 minutes. Increase heat to high; add wine and cook until all liquid evaporates. Add tomatoes, oregano, cayenne and chicken. Reduce heat; cover and simmer until chicken is tender, 45 to 60 minutes. Taste and adjust seasoning. If sauce is too thin, remove chicken and cook sauce over high heat until thickened.
Melt the butter or margarine in a large saucepan. Add onions; saute for 3 to 4 minutes, until light brown. Add the consomme, water and Worcestershire sauce; bring to a boil. Turn the heat down slightly; simmer for 45 minutes. Add salt, pepper and a pinch of sugar to taste. Pour into 4 individual ovenproof bowls with a soup ladle until the bowls are 1/2 to 3/4 full. Place bread on top of the soup bowl; sprinkle with cheese. Put the bowls on a strong baking sheet; broil until the cheese begins to bubble.
Combine graham cracker crumbs with melted butter. Mix in peanut butter and powdered sugar. Mix thoroughly and pat evenly into 9 x 13-inch pan. Melt chocolate over warm, not hot, water and spread over the cracker mixture. Cool in refrigerator. Cool until chocolate is firm.
Mix together and freeze in individual molds until firm. Take out of freezer a few minutes before serving.
Combine sugar and water in kettle. Stir until sugar is dissolved. Bring to a boil; remove from heat. Stir in remaining ingredients. Chill. Serve over ice. Makes about 40 servings.
Mix well with electric beater. Chill. Serve as spread or dip for raw vegetables or crackers.
Mix all together. Sprinkle dough with sugar and refrigerate overnight. Roll out about 1/4 inch thick and cut with cookie cutter. Bake at 350° for 10 minutes.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Beat margarine and sugar until fluffy. Add combined oats and flour, mix well. Spread evenly onto bottom of pan. Bake 18-20 minutes or till light brown. Cool slightly. Beat cream cheese and sugar at medium speed till fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients, mix till smooth. Pour over partially cooled crust. Bake an additional 45-50 minutes or till center appears set. Cool completely on wire rack. Chill. Serve with whipped cream if desired. Makes 20 bars.
Combine ingredients in a large glass or stainless steel bowl. Put in refrigerator for 3 days; stir once a day. Then put in freezer boxes and freeze. Allow to thaw, then serve.
Trim off chops and brown on both sides. In shallow baking dish, mix rice, water, salt and pepper, onion and undiluted soup. Add green pepper. Arrange chops in dish. Cover with foil and bake at 375° for 45 minutes to 1 hour.
Combine carrots, onions, green pepper and celery. Cook until tender, about 20 minutes. Drain well. In a saucepan, combine salt, water, sugar, brown sugar, cornstarch, vinegar, cinnamon and cloves with pineapple juice, drained from can of pineapple. Cook until thick. Add water chestnuts, drained and sliced, and pineapple chunks. Add to sauce; then add to vegetables and heat.
Mix in the same order as listed. Bake for 8 to 10 minutes at 400°.
Combine everything except spinach, eggs and bacon in a container with a tight fitting lid and shake well. Place spinach, bacon and chopped eggs in bowl and pour in enough dressing to moisten.
In 2-quart casserole, stir water into flour; stir in broth. Micro-cook uncovered until thickened and bubbly, about 5 minutes, stirring after each minute. Stir in the ravioli in sauce, beef, beans and mushrooms. Micro-cook covered until hot, 7 to 8 minutes, stirring four times. Sprinkle cheese on top.
Cook and drain broccoli; set aside. Cut cheese into squares. Melt margarine and pour over cheese. Pour over crushed crackers. Place broccoli in 9 x 13-inch pan and top with cheese mix. Bake at 350° for 20 to 30 minutes.
Bring the milk to a boil and slowly stir in the cornmeal. Add the ginger and salt and continue to heat for about 15 minutes, until cornmeal has thickened. Add the molasses, butter and egg. Mix well and pour into a buttered baking dish. Bake in 350° oven for about 40 minutes. Serve warm; top with whip cream, if desired.
Mix sugar, flour, eggs, butter and water. Cook until thick. Add vinegar and lemon extract. Pour in cooked pie shell. Add meringue.
Cook tomatoes, green peppers, hot peppers, onions, garlic powder and oregano until tender. Blend in blender. Add remaining ingredients and cook until it begins to thicken. Put in jars. Process 15 minutes in boiling water bath (start timing after it comes to a full boil).
In saucepan, add milk, water and salt. At boiling point, add rice and put on low heat. Boil rice for 45 minutes, stirring often. Let rice cool 15 minutes. In a bowl, add sugar, eggs and vanilla. Beat real well and add to the rice mixture and mix well. Put in serving cups, sprinkle top with cinnamon and refrigerate.
Spray light coat of Pam on bottom of roasting pan or Pyrex dish. Line bottom of pan with dried beef. Wrap each chicken breast with 1 uncooked bacon strip. Place breasts in pan over dried beef. Mix sour cream and mushroom soup together and spread over chicken. Bake, uncovered, at 350° for 1 hour (or until done). Serve with green vegetables, wild rice and dinner rolls.