HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty cherries into an 11 x 15-inch baking dish. Sprinkle dry cake mix evenly over top of cherries. Pour butter over cake mix. Sprinkle walnuts on top. Bake at 350° for 1 hour. Cool 30 minutes. Spoon ice cream on top. Serves 12.
Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or cool.
Preheat oven to 350°. Grease and flour 2 (8-inch) foil pans (square). Cream butter, oil and sugar. Add and mix eggs, vanilla, sour cream and zucchini. Sift together flour, all spices, salt, baking soda and cocoa. Add dry ingredients to other ingredients by hand. Do not use electric mixer for this step. Pour into prepared pans. Sprinkle each cake with 6 ounces chocolate chips. Bake 45 minutes at 350°. Cool on cake rack. Leave in pan. Wrap in foil. May be frozen (in pans).
Brown beef and onions until beef is no longer pink. Add chili powder, salt, and catsup. Cook until bubbly and then simmer.
Drain beans, corn, peas and pimentos. Combine all vegetables in large bowl and set aside.
Rinse duck inside and out and pat dry; cut off tail and discard. Reserve giblets for other uses. Mix together ginger, cinnamon, nutmeg, pepper and cloves. Sprinkle 1/2 teaspoon of spice mixture inside duck. Stir 1 tablespoon of the soy into remaining spice mixture, then rub evenly over exterior of bird. Cut one of the green onions in half and tuck inside cavity of duck. Cover and refrigerate for 2 hours or until next day.
Cook chicken. Cool and slice into bite-size pieces. Mix all ingredients except crackers. Top mixture with crackers. Bake at 350° for 30 minutes, uncovered.
Mix together. Beat for 2 minutes. Pour into 2 well-greased and floured bread pans. Bake 60 minutes at 350°. Drizzle with glaze while still hot. Let cool. Slice and serve or freeze for later.
Saute chicken breasts in skillet in 1 teaspoon oil until browned on 1 side. Turn over and saute with remaining teaspoon oil. Remove from heat and keep warm. On low heat in same skillet, add nonfat plain yogurt, Dijon mustard, tarragon, pepper and hot sauce, stirring to combine. Add chicken breasts to sauce in skillet and heat all thoroughly. Serves 4.
Place corn, pepper, onion and jalapeno pepper in a medium bowl. Toss with olive oil. Stir in cider vinegar and honey; mix until well blended. Season with salt and pepper. Cover and chill until needed. Yields 4 servings.
Mix first four ingredients and add juice from cocktail and well beaten egg. Fold in cocktail. Pour in ungreased 8 x 12-inch pan. Sprinkle nuts and sugar over top. Bake 30 to 35 minutes at 350°.
Brown bacon, cut into small pieces. Brown hamburger, chopped pepper and chopped onion. Drain off grease, then add bacon, catsup, sugar, pork and beans, kidney beans (drained), green beans (drained), butter beans (drained), salt, dry mustard, vinegar and brown sugar. Mix together and heat at 350° for 40 minutes.
Heat oven to 375°. Mix all ingredients in large mixing bowl. Pour into greased, floured Bundt pan. Bake 30 minutes. Pour icing on cake immediately after removing from oven.
Preheat oven to 350°. Mix altogether with mixer. Pour into an unbaked pie shell. Cook for 40 to 45 minutes.
Fry and drain hamburger and sausage. Add cheese and stir until cheese melts. Add remaining seasonings and let cool. Spread on party rye. Freeze on cookie sheet, then store in freezer in zip lock bags. When ready to use, place on cookie sheets and bake in preheated 3 50° oven for 15 minutes. Serve warm.
In skillet heat oil over medium heat. Saute onion until tender. Remove and set aside. Brown beef and pork together. Drain. Combine onion, meat, potatoes and seasonings. Line pie plate with pastry. Fill with meat mixture.
Cut unpeeled zucchini into 1/2-inch thick slices. Spread slices on paper towels and sprinkle both sides lightly with salt. Let stand 30 minutes. Rinse with water and dry. Dice zucchini slices into quarters. Heat oil in heavy frying pan. Add squash and coat well with oil. Add water and garlic. Cover pan; reduce heat and simmer until just tender. Should still be crunchy.
Mix all ingredients, except butter. Pour into casserole dish. Dot with butter. Bake at 350° for 1 hour. Stir after 15 minutes.
Sift flour and salt. Beat egg yolks slightly; add beer. Mix with flour mixture. Blend well. Let batter stand at room temperature 20 to 25 minutes. Fry in oil at 375°. Brown on both sides, about 2 to 3 minutes.
Cook beans; drain and set aside. Cook and drain bacon; cut into bits. Saute onion in butter. Add flour and blend well. Add milk and cook, stirring until smooth and thick. Add sugar, vinegar and salt to taste. Add green beans and sour cream. Heat to serving temperature but do not boil.
Dissolve jello in 2 cups of boiling water. Add mashed cranberry sauce. Stir until smooth. Add 1 cup cold water. Chill until thickened. Fold in pecans and apples. Pour into a 6-cup mold. Chill for 3 hours before serving.
Combine ham, pasta, vegetables and salad dressing in large bowl; toss to coat well. Cover and refrigerate 1 hour before serving.
Dissolve gelatin in hot water. Add marshmallows; stir until partially dissolved. Chill until syrupy. Fold in applesauce, walnuts and the mayo. Spoon into a 1-quart mold; chill until firm. Unmold and garnish with watercress or lettuce. Makes six servings.
Mix dry ingredients, then wet, then altogether. Bake at 350° for 8 to 10 minutes.
Preheat oven to 350 degrees. In a large mixing bowl, combine Margarine, brown sugar and eggs. Mix well. Add chocolate chips, pecan pieces, and flour. Mix well. Pour mixture into an greased 9 x 12 inch baking dish. Bake for 20 - 30 minutes, until cake springs bach when pressed in middle. Cool. Cut into bars and serve.
Cook sausage pieces in a large skillet for abut 10 minutes, until lightly browned. Pour off all but one tablespoon of fat. Add onions, garlic and green pepper. Saute until onions are transparent. Stir in beans, tomato sauce and spices. Simmer, covered, about 25 minutes. Makes 4 servings.
Blend 1 cup flour and 1/4 cup sugar; cut in margarine until mixture resembles coarse crumbs. Press mixture on bottom of 9 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes or until lightly browned. Blend egg product, lemon juice, lemon peel and remaining flour and sugar; pour over pastry crust. Bake 15 minutes more or until set. Cool slightly; sprinkle with confectioners sugar, if desired. Cool completely; cut into 2 x 1-inch bars.
Smash Ramen noodles with hammer in package. Take beef packets out and set aside. Put noodles, onions, cole slaw mix and sunflower seeds in large bowl. In jar, add oil, vinegar, sugar and beef packets. Shake well; pour over ingredients in bowl. Refrigerate.
Mix together and pour into 1-quart casserole dish. Garnish with Hi Ho Cracker crumbs and dot with butter. Bake at 350° for 45 minutes. Serves 4 to 6.
Saute ground beef and onion. Drain fat. Add brown gravy mix and water. Bring to a boil; add mushrooms. Lower heat to simmer; add sour cream. Serve over noodles or rice. Enjoy!!
Add all ingredients together in rice cooker. Mix well. Turn cooker on; done in 30 minutes.
Combine pudding mix, gelatin and water in a saucepan. Cook over medium heat until mixture comes to a full boil, stirring constantly. Add Equal, rind and juice; stir well. Pour into a bowl and cover. Chill in refrigerator until cold and slightly thickened.
Combine flour, salt, mustard and garlic powder. Dredge pork chops in flour mixture. Brown pork chops in skillet on both sides in oil. Place in slow cooker. Combine soup and water. Pour over chops. Cover and cook on low for 6 to 8 hours or until meat is tender. If desired, thicken pan juices and serve with pork chops.
Mix all ingredients (except almonds and caramel topping) in bowl on low speed until well blended. Pour into 8-inch pie plate. Top with caramel ice cream topping and sprinkle with slivered almonds. Refrigerate 2 to 3 hours. Garnish dip with Granny Smith apple slices. Yum!
Cube pork and jalapenos and brown. Combine tomatoes, chilies and cumin to pork. Add onion, chopped garlic, salt and pepper to taste. Simmer for 1 1/2 hours.
Preheat oven to 350°. Combine ingredients and bake for 1 hour.
Wash berries, save the prettiest one for the crowning garnish; hull the rest. Put half the berries into a saucepan, crush them. Add sugar, cornstarch and lemon juice. Cook and stir over medium heat until it thickens and becomes translucent. Cool. Cut the remaining berries into halves and	stir gently into the cooked mixture. It's the combination	of cooked and raw berries that gives the wonderful flavor. Turn filling into pie shell	an hour before serving. Chill in refrigerator. Garnish with whipped cream; top with unhulled berry.
A homespun dessert that's so good you'll bake it for breakfast, brunch or picnics.
Spray a cold baking sheet with nonstick spray; set aside. In a pie plate, stir together bread crumbs, cheese and paprika until well mixed. In a medium bowl, place vegetables. Drizzle with salad dressing. Toss until coated. Roll vegetables in crumb mixture until coated. Place coated vegetables in a single layer on prepared baking sheet. Bake at 450° for 9 to 11 minutes until golden brown.
Dissolve yeast in 1/4 cup warm water (105°). Mix together 1 cup water, sugar and eggs, then add yeast mixture, oil, salt and flour. Put in a glass greased bowl. Cover and let stand in warm place, covered, for 8 hours or overnight. Divide in thirds. On well floured surface, roll out each third into 12-inch circle. Cut with pizza cutter. Roll up to form crescents. Let rise 4 hours. Bake on greased sheet at 375° for 10 to 12 minutes.
Cream Crisco, butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325° for 1 hour in sheet cake pan.
Place one package Lipton soup on heavy-duty aluminum foil. On this, place chuck roast; salt lightly. On top of roast, add soup (two cans may be used for more gravy). Fold foil over tightly; bake at 300° for one hour per pound. (Never cook under 3 hours.) When roast is done, gravy is made.
Save water and liquid from oranges and pineapple to make liquid for cake. Bake as directed and let cool.
Cut each biscuit into 4 pieces. Shake 2/3 cup sugar and 2 teaspoons cinnamon in plastic bag. Melt together margarine, 1 1/3 cups sugar, 1 tablespoon cinnamon and vanilla. Shake cut biscuits in bag. Put biscuits in Bundt pan alternating nuts and syrup between rows. Bake at 350° for 30 to 35 minutes. Let set for 1 minute and flip over on plate.
Thoroughly blend cream cheese and Cheddar cheese. Fold in pineapple, onion and Worcestershire sauce. Chill several hours. Divide in half. Shape into balls; roll in nuts. Chill overnight. Serve with crackers. Make ahead and freeze, if desired. Makes into 2 balls.
Flatten out crescent rolls on cookie sheet. Bake as directed on package. Cool crust. Mix together cream cheese, Miracle Whip and dressing. Spread on crust. Add chopped green onion (blades also). Add veggies as you like and shredded cheese. Cut into squares.
Mix thoroughly the brown sugar, oil, sugar, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt and stir into the first mixture; do not overbeat. Add apples and walnuts. Bake in greased 13 x 9-inch pan at 375° for 55 to 60 minutes or until a toothpick comes out clean. Sprinkle with powdered sugar.
Dissolve jello with hot water; add cold water, then chill until partially set. Add oranges, pineapple, cranberry sauce and nuts. Pour into a 13 x 9-inch pan. Chill until set. So good you'll never want plain cranberry sauce again!
Measure out oats and peanut butter in bowl. Combine sugar, milk, butter and cocoa in medium sized saucepan. Bring to full boil for 2 1/2 minutes. Remove from heat.	Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by spoonfuls onto wax paper. Cool until firm.
Sprinkle paprika on chicken. In large skillet, melt butter then brown chicken in the butter. Sprinkle salt and dressing mix over chicken. Stir in undiluted soup and water. Simmer covered for 1 hour. This is excellent served over white rice.
Dissolve gelatin, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind. Chill until thickened. Fold in orange sections, chopped walnuts and chopped apples. Pour into a 6-cup mold. Chill until firm, about 4 hours. Unmold. Or pour into an 11 x 13-inch pan; chill until firm and cut into squares. Yield: 12 servings. Garnish with whipped cream, if desired.
Combine first 6 ingredients with 1 can of tomato paste. Chill for 1 hour. Mold into a shallow baking pan. Bake at 350° for 1 hour. Pour second can of tomato paste over meat loaf and bake additional 20 minutes or until nicely glazed.
Add cheese to butter and onion; mix. Add milk, chicken broth and flour. Add broccoli.
Prepare outdoor grill for barbecue. Place chicken on grill over medium heat; cook until golden brown on both sides, about 10 minutes. Then, to avoid charring, stand chicken pieces upright, leaning one against the other. Rearrange pieces from time to time and cook until chicken is fork-tender, about 30 minutes.
Dissolve Jell-O and sugar in boiling water. Add pineapple juice. Pour into 1 gallon milk jug and fill with water within 3-inches of top, then place in freezer. Take out of freezer 5 or 6 hours before you are ready to serve it. It will be like an "Icee".
Make small patties out of ground beef. Layer meat, onion and potatoes until all used up. Add a can of chicken rice soup and a can of water. Cook until meat and potatoes are tender. Serve.
Combine all ingredients except carrots in saucepan. Bring to a boil and continue boiling for 1 minute. Pour over drained carrots. Refrigerate and serve cold.
Saute onion in margarine until golden. Dilute consomme with water, bring to a boil. Combine all ingredients in 1 1/2-quart casserole (greased). Bake covered 30 minutes or until rice feels tender and all the liquid is absorbed in a moderate oven. Uncover at once. Sprinkle with toasted slivered almonds.
Melt butter in a 9 x 9-inch pan. Set aside to cool and set either in cold water or in refrigerator. Beat eggs. Add vanilla. Add brown sugar, soda, flour and nuts. Pour carefully over the butter in the pan. Bake at 350° for 20 minutes. Cut in squares and roll in sugar or simply dust the sugar on top while it is still warm.
Finely chop half of the ingredients. Puree remainder in food processor. Combine with chopped ingredients. Let sit in refrigerator at least 8 hours. Keeps 7 days if refrigerated.
Drain juice from peaches and place juice in saucepan. Add all other ingredients. Cook 5 minutes more. Remove from the heat and cool. Refrigerate a few hours or overnight before serving. Keep refrigerated. This recipe can be halved and is still tasty.
Mix corn, tomatoes, onions and green pepper. Let stand for 30 minutes. Add all other ingredients to this mixture and bake in a greased casserole at 375° for about 1 hour.
Pour mixture over pretzels and toss to coat. Let stand 10 minutes. Spread on cookie sheets. Bake at 300° for 15 minutes. Store in a tin or plastic bag.
Drain and rinse kidney beans and butter beans. Pour off some of the juice from baked beans. Combine all ingredients. Bake at 350° for 45 minutes.
Wash broccoli. Cut off florets, discarding the stems. Place in large mixing bowl. Slice the onions into thin slivers and add to the bowl. In a saute pan or microwave oven, cook the bacon strips until crispy. Dice and add to bowl. Add the mayonnaise, sugar and vinegar; mix well. Season to taste with salt and pepper. Refrigerate for 1 hour until well chilled. Serve cold. Serves 8.
In a large skillet, cook the onions, celery and garlic in the canola oil for 3 minutes. Add the round steak, cut in thin strips and the strips of green pepper. Cook until meat is slightly seared. Add the beef broth, tomatoes and mushrooms. Mix the soy sauce with the cornstarch until smooth. Add to meat mixture and cook on medium heat until mixture is clear. Serve over rice or noodles. Yields 4 to 6 servings.
Combine margarine, sugar and cream cheese; beat until very fluffy. Add eggs, 2 at a time, along with one cup flour, beating after each addition until very smooth. Add flavorings and beat mixture again. Bake in tube or Bundt pan, greased and floured first. Preheat oven to 350°. Cook 1 1/4 to 1 1/2 hours.
Spread	chicken breast with the Dijon mustard.	Lay the 2 tomato slices on	top. Sprinkle	with the bread crumbs. Drizzle with the olive oil. Bake at 350° for 30 minutes.
Mix dry ingredients together; set aside. Beat butter, peanut butter and sugars; mix well. Add egg and mix. Add flour mixture. Refrigerate for 1 hour. Roll into small balls; flatten with a fork. Bake in a 350° oven for 8 to 10 minutes on a greased cookie sheet.
Cream butter, sugar and flavoring. Add eggs and dry ingredients, alternating 1 egg to 1/2 cup flour. Beat until blended at low speed. Add sour cream. Blend well. Use tube pan. Bake at 325° for 1 1/2 hours.
Beat oil and sugar together. Add eggs and bananas. Beat well. Add dry ingredients plus milk and vanilla. Mix well. Add nuts and pour into greased loaf pan (1 large or 2 small). Bake at 350° for 1 hour.
Brown sausage. Drain. Mix with softened cream cheese. Wash mushrooms and remove stems. Stuff and bake at 350° for approximately 25 to 30 minutes.
Mix together the noodles, mushroom soup, Pet milk, corned beef, cheese and onion. Put 1/2 cup potato chips on top. Bake.
In top of double boiler, over hot water, melt chips, butter and condensed milk. Remove from heat. Combine peanuts and marshmallows. Add chocolate mixture. Spread in greased wax paper-lined 9 x 13-inch pan. Chill 2 hours. Makes 20 to 24 servings.
Thinly slice the yams (can use sweet potatoes). Brush melted butter over bottom of casserole dish and layer a third of the yams in the pan. Add half of the apple slices and sprinkle with salt, pepper and brown sugar. Drizzle with some of the butter. Add another layer of yams, the remaining apples and a final layer of yams. Sprinkle with salt and pepper. Drizzle with remaining butter and maple syrup. Cover and bake at 400° for 45 minutes. Remove lid; continue to bake about 15 minutes, until yams are tender and top is starting to crisp.
Preheat oven to 375°. Grease cookie sheets. place sheets of foil on countertop for cooling cookies. Combine sugar and cinnamon in small bowl. combine cake mix, eggs and oil in large bowl. Stir until well blended. Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture. Place balls 2 inches apart on cookie sheets. Flatten balls with bottom of glass. Bake at 375° for 8 to 9 minutes or until set. cool one minute on cookie sheets. Remove to foil to cool completely. Makes 3 dozen cookies.
Mix all ingredients together and bake at 400° until done, 25 to 30 minutes.
In a large bowl, place chilled pineapple juice, sherbet and vanilla ice cream. Beat until blended. Pour into punch bowl and gently stir in ginger ale. Yields 24 cups.
Mix all ingredients except for baking soda and popcorn. Boil for 5 minutes. Take off stove and add baking soda. Put over popcorn and stir to coat well. You can add peanuts to popcorn. Pour on cookie sheet and bake for 1 hour at 250°, stirring every 15 minutes. Cool and break into pieces.
Mix together bean dip and sour cream. Put in shallow baking dish. Top with pizza cheese. Bake until cheese is melted. Serve with "dipping" Fritos.
Combine all ingredients. Chill at least 30 minutes. Best if prepared a day ahead.
Melt marshmallows and Heath bars with milk in top of double boiler. (Put Heath bars in first. It takes them longer to melt.) Cool. Add whipped cream and flavoring.
Preheat oven to 425°. In a double boiler or heavy saucepan, place 3 tablespoons margarine over medium heat to melt. Stir in flour and reduce heat slightly. Cook until mixture is smooth and bubbly. Slowly whisk in milk. Whisk constantly over low heat until sauce thickens, about 4 minutes. Remove from heat and season with garlic salt, pepper and Parmesan cheese. Set aside.
Cook broccoli until almost done; drain. Put in bottom of 9 x 13-inch casserole dish. Put chicken over broccoli. Mix together 3 cans soup, mayonnaise and lemon juice; pour over chicken. Spread grated cheese over top. Melt butter and mix with herb stuffing and spread over top. Bake at 350° for 45 to 60 minutes. Cover with foil last 15 minutes.
Cook and stir zucchini and onion in margarine for 10 minutes. Stir in parsley. Add salt, pepper, garlic powder, basil and oregano leaves. Combine eggs and cheese. Stir in zucchini mixture. Separate rolls into 8 triangles and place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture onto crust. Bake at 375° for 18 to 20 minutes or until center is set. Can be put in a 12 x 8-inch baking dish.
Cream butter, egg yolks and sugar well. Add lemon extract. Mix pecans and fruit with 2 cups sifted flour in a large pan. Blend in remaining 3 cups of flour to butter and sugar mixture. Add soda which has been mixed with warm water. Mix well, then add fruit and nuts. Add slightly beaten egg whites. Pour into 3 greased loaf pans. Bake at 250° for 3 hours. Place a pan of water under cake while baking to prevent burning.
In a large punch bowl, stir ice cream until smooth. Add eggnog and stir. Add vanilla extract and cinnamon; continue stirring until well blended. Serve cold with some cinnamon on top. Give it the real "fiesta" touch by adding some white rum to it.
Mix all ingredients together and pour into two unbaked pie shells. Bake at 350° for 30 minutes.
Preheat oven to 375°. Line 24 muffin cups with paper liners. Combine dry cake mix, flour and baking powder in large bowl. Beat milk, eggs and oil together with fork. Add to mixture in bowl and stir just until dry ingredients are moistened. Fold in blueberries. Spoon batter into muffin cups 1/3 full. Bake at 375° for 15 to 20 minutes.
Soak beans as directed on package. Do not drain. Cover and simmer beans for 3 to 3 1/2 hours or until tender. In a large skillet, cook bacon, onions and garlic over medium heat until bacon is crisp. (Do not drain.) Add bacon mixture, tomato sauce, chili powder, oregano, salt, pepper and cumin to beans. Stir well. Simmer, uncovered, an additional 20 to 30 minutes.
Heat oil in a large, deep skillet and cook the onion for 8 minutes over low heat or until it is very soft, but not browned. Pour the tomatoes into a large bowl and crush them with your hands. Add the tomatoes to the skillet with the garlic, crushed pepper, salt and pepper. Bring sauce to a boil; lower the heat and simmer gently for 30 minutes until the sauce is thickened, but not too reduced.
Peel apples, core and cut into small pieces. Add cinnamon, flour and sugar; mix well. Put mixture into pie shell. Put other pie shell on top. Close pie by pressing fork along the edge. Poke holes in top of pie. Bake pie for 1 hour at 375°.
Sift flour, soda and sugar into large bowl. Combine water, cocoa and margarine in saucepan; mix well. Bring to a boil, stirring constantly. Pour over flour mixture; mix well. Add cinnamon, eggs, buttermilk and vanilla; beat until smooth. Pour into greased 11 x 16-inch pan. Bake at 400° for 20 to 25 minutes or until cake tests done. Cool for 5 minutes. Spread frosting over cake. Yield: 24 servings.
Grind peppers and onions medium fine. Place in saucepan with hot water to cover. Simmer 15 minutes. Drain. Add vinegar and sugar with salt and celery seed. Cook 15 minutes over slow fire. Cool and serve.
Bake in large, ungreased baking pans or 9 x 13-inch dishes until golden brown in preheated 350° oven (40 to 60 minutes).
Mix. Stir only until it starts to boil. Boil to 238°. Remove from heat. Cool until just warm. Add nuts. Stir until it holds its shape. Pour into buttered pan. Makes 2 pounds.
Cream together cream cheese and sugar. Beat in other ingredients. Place vanilla wafers in cupcake paper. Fill 2/3 full of cheese mixture. Bake 350° for 15-20 minutes. Before serving, add topping, (cherries, strawberries, blueberries, etc.).