HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix as directed. Bake in a 13 x 9-inch pan. Remove from oven. Poke holes at once down through the cake to the pan with round handle of a wooden spoon or with plastic straw, using turning motion. Holes should be 1-inch apart.
Cook rice in 1 cup boiling water 5 minutes; drain. Set aside. Cook onion in butter until limp. Combine all ingredients, mixing well. Pour into a greased 2-quart casserole dish. Bake at 350° for 1 hour.
In a large frying pan over medium heat, warm oil. Add onion and eggplant and saut about 10 minutes, stirring occasionally. Add bay leaves, raisins and vinegar. Cover, reduce heat and and cook until vinegar evaporates, about 10 minutes. Add water a little at a time and continue cooking for about 30 minutes. Remove bay leaves. Add the diced tomato and season to taste with salt and pepper. Serves 6 for a side dish.
Line 9 x 13-inch pan with crust made of graham cracker crumbs and 1/2 cup melted oleo. Mix together confectioners sugar, eggs, 2 sticks oleo and vanilla. Beat until creamy and spread on crust. Spread crushed pineapple. Slice bananas lengthwise over pineapple. Frost with Cool Whip. Top with crushed nuts and cherries. Refrigerate 8 hours or overnight.
Mix eggs and shortening well. Add dry cake mix and mix well. Scoop by tablespoonful on cookie sheet. Bake at 350° for 8 to 10 minutes.
Place shortening, sugar, egg, water and vanilla in mixing bowl. Beat thoroughly. Sift together flour, salt and soda. Add to shortening mixture, mixing well. Blend in oats. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. In a heavy saucepan on low heat, melt margarine and chocolate square. Cool. Add Eagle Brand milk. Stir in eggs, hot water and vanilla. Mix well. Pour in crust. Top with pecans and coconut. Bake 35 to 40 minutes at 350°.
Melt cheese with tomato sauce in crock-pot. Add Worcestershire sauce and garlic. Brown (and drain) hamburger and add to cheese. Add peppers. Serve hot with tortilla chips.
Spread the oatmeal on a cookie sheet and heat in a 350° oven for 10 minutes. Combine all but the last two ingredients. Bake on an ungreased cookie sheet or pan for 20 minutes, stirring once to brown evenly. Allow mixture to cook in the oven. Add wheat germ and raisins. Refrigerate in glass jars or plastic containers. (Granulated sugar substitute was more acceptable than liquid sugar substitute in this product.)
In heavy boiler, combine flour, sugar, pineapple and whipping cream; cook over low heat until thickened, stirring constantly. Remove from heat, add butter, stirring until melted. Refrigerate mixture to cool. Place apples in serving bowl; fold in flour, pineapple mixture. Garnish salad with nuts and cherries. Chill. Apples can be peeled or for more color, unpeeled.
Combine flour, salt, soda, cinnamon, and sugar. Make a well in center of dry ingredients. Add eggs and oil, stirring only until dry ingredients are moistened. Stir in strawberries and pecans. Spoon batter into 2 lightly greased 8 inch loaf pans. Bake at 350° for 1 hour or until bread tests done.
Mix together. Add about 1 tablespoon to 1 cup boiling water for individual servings.
Mix ingredients. Bring ingredients, except strawberries, to a boil. Remove from heat. Fold strawberries into mixture and cool. Pour over cake, cream cheese and Cool Whip mixture and refrigerate until ready to eat.
Cook rice. Combine artichoke, onion, pepper, olives and chicken in	a large bowl. Add rice. Combine mayonnaise and artichoke liquid. Add curry powder and mix well.	Add to salad mixture in bowl and refrigerate overnight.	Serves 15.
Cream butter, then add sugar, making sure to beat mixture well. Add eggs, one at a time, then add vanilla, fold in flour and salt into mixture. Bake at 325° for 1 hour and 15 minutes. Spray tube pan with Pam prior to placing mixture in pan to be cooked.
Saute onion, garlic and parsley in oil until onion is clear. Add remaining ingredients with flour mixture being last. Simmer (DO NOT BOIL!) 30 minutes or until potatoes are soft.
Preheat oven to 375°. In double boiler, melt chocolate and butter together. Combine corn syrup and sugar; simmer 2 minutes in separate pan. Add chocolate mixture and cool. Add salt to slightly beaten eggs. Slowly dribble syrup mixture into eggs stirring constantly. Blend in vanilla extract and nuts. Pour into shell; bake for 35 minutes. Serve with whipped cream. Serves 8.
Blend and pat first 2 ingredients in bottom of pan (9 x 13-inch). Bake 15 to 20 minutes at 350° until slightly brown. Cool. Mix next 3 ingredients with mixer. Spread on crust. Cool in refrigerator. Dissolve jello and water. Mix in defrosted strawberries (slightly defrost strawberries). Mix in pineapple. Pour over cream cheese mix and refrigerate overnight.
Blend egg and add liquids. Add the flour and mix well. Stir in the pecans and carob chips. Pour mixture into an oiled 8-inch square pan. Bake at 400° for 15 minutes or until lightly brown and mixture pulls away form sides of pan. Cut into squares. Cool in pan.
Place first 6 ingredients in bowl. Mix at medium speed 20 minutes. Add chips; mix by hand. Pour into well-greased tube or Bundt pan. Bake at 350° for 50 minutes. When nearly cool, cover with foil.
Use a deep pie plate. ("Only the Evil One advocates a shallow pie!") Slice the apples thin. Mix sugar and flour; sprinkle about 1/4 cup over bottom crust. Fill plate with 1/3 of the apples; sprinkle more mixture. Scatter pieces of cheese (Kraft Old English or medium Cheddar, grated). Add more apples, sugar mixture and cheese as desired. Add the rest of the apples and the rest of the sugar mixture. Scatter the butter in chunks over apples. Mix the cinnamon and nutmeg with sugar; spread over the whole. Drizzle sorghum (if available) or molasses in middle of pie and lace it around the apples.
Cream shortening, oleo, sugar and salt. Add eggs, one at a time. Add flour, alternating with milk, ending with flour. Add drained cherries and chopped nuts. Grease and flour tube pan. Bake at 325° for 2 hours. Start with a cold oven. Do not open oven door while baking.
Cut eggs in half and remove yolks. Mash yolks with mayonnaise, mustard, sugar, salt, pepper and vinegar. Stuff back into egg white halves, sprinkle on paprika.
Pour the cans of fruit into a 1 1/2-quart casserole. Do not drain fruit! Sprinkle pudding mix over the fruit. Slice the banana on top and mix together carefully so as not to mash the banana or fruit. Refrigerate 2 to 3 hours.
Boil the first 4 ingredients until a little of it forms a soft ball in cold water. Add the butter, vanilla and walnuts. Beat and put into an 8 x 8-inch Pyrex pan. (Beat at least 15 minutes.)
Stir together flour, pudding mix and baking powder. Combine egg, milk and margarine. Add to dry ingredients. Mix well. Spread in greased 8-inch baking pan. Drain peaches, reserving 1/3 cup liquid. Chop peaches; sprinkle on top of batter. Beat together the cream cheese, 1/2 cup sugar and reserved peach liquid. Pour on top of peaches in pan. Combine 1 tablespoon sugar and cinnamon; sprinkle over all. Bake at 350° for 45 minutes. Cool in refrigerator.
Stir until smooth paste. Slowly add sugar and salt. Boil mixture for 3 minutes. Remove from heat. Add vanilla. Pour mixture in jars and seal. Place in refrigerator for instant use. Great for making chocolate milk.
In a small pan, cook 2 tablespoons sugar, cornstarch and water until clear and thick; set aside and cool. Beat the egg whites until stiff. Combine the salt, vanilla and 6 tablespoons sugar; add gradually to egg whites. Add cornstarch mixture; mix until thick and stands in a peak. Be sure to cover dessert completely so that meringue mixture touches and seals edge of crust. Cook at 250° until slightly brown.
Follow recipe on Libby's can, then add melted butter, flour, spiked egg nog and 2 extra eggs. Mix well. Bake in 350° oven 45 to 60 minutes or until butter knife inserted comes out clean.
Cook tortellini according to package directions. Drain and put into bowl. Empty olives and mushrooms in a chopper and chop to desired coarseness; mix into bowl of pasta. Add salad dressing and grated cheese and toss well (salad dressing and grated cheese as desired). Refrigerate 1 hour or until cold. Serve and enjoy!
Mix jello, sugar, hot water and cold water; add pineapple juice and lemon; stir very well.	Put in gallon container and freeze. When ready to serve, add ginger ale. Very good for parties and special occasions.
Stir by spoon, mixing all ingredients. Spread in cake pan. Bake same as directions on cake box.
In bowl, combine corn, biscuit mix, egg, butter, sugar and milk; mix well. Turn half of batter into a well-greased 8 x 8-inch glass baking dish. Cover with chilies, then cheese slices. Spread remaining batter over cheese. Bake at 400° for about 20 minutes, or until brown.
Early on day: Gently simmer whole chicken or breasts in salted boiling water just to cover, 1 to 1 1/2 hours or until tender. Remove chicken; let cool; then remove skin. Thinly slice chicken; cover with wax paper and refrigerate.
In a bowl, combine sugar, oil, egg and milk; mix well. In another bowl combine dry ingredients; stir in sugar mixture until moistened. Pour into 4 muffin cups that have been lined with papers or coated with nonstick spray. Bake at 400° for 15 to 18 minutes until browned.
Mix 1 cup of mayonnaise and 1 cup of Zesty Italian dressing. Pour over all the ingredients and mix well.
"Grind" each of the vegetable ingredients in food processor before measurements or chop by hand, then measure.
Cream butter and sugar in a medium bowl. Add eggs, one at a time, mixing well after each addition. Combine flour, soda and salt; add alternately with sour cream to butter mixture and beat well. Stir in vanilla. Pour batter into greased 10-inch tube pan or 2 (4-inch) loaf pans. Bake at 325° for 50 minutes to 1 1/2 hours or until cake springs back when lightly touched and has separated from sides of pan. This cake should sit at least 1 day before serving and keeps very well. It is good sliced and toasted, served with ice cream or fresh, sliced fruit.
Mix together. Pour into 2 greased bread pans (only grease bottoms). Bake at 350° for 30 to 35 minutes.
Dice potatoes, carrots and onions and cook in the boiling water with salt until tender, about 15 minutes. Drain. Save the water, then rice or mash the vegetables thoroughly. There should be 1 3/4 cups of cooking water. If not, add fresh water. Combine with milk; scald and slowly stir in mashed vegetables. Add cayenne and celery salt; reheat and serve.
In large microwave-safe bowl melt margarine. Add chocolate chips and peanut butter. Heat until melted; stir until blended. Stir in cereal until well coated. Place cereal, peanut M&M's and powdered sugar in large plastic bag. Shake to coat well. Store in tightly covered container.
Mix 1 cup flour, yeast, sugar and salt in mixer bowl. Add butter and water; beat at medium speed for 2 minutes. Add egg and 1/2 cup flour; beat for 1 minute. Stir in enough remaining flour to make soft dough. Knead on floured surface for 5 minutes. Let rest, covered with plastic wrap and towel, for 20 minutes. Shape into rolls. Place on greased baking sheet. Brush with oil. Chill, covered, overnight. Let rise until doubled in bulk. Bake at 375° for 20 to 30 minutes. Yields 12 servings.
Combine orange juice and cherry syrup in large punch bowl; add lemon soda slowly. Add block of ice or ice cubes just before serving. Garnish with orange slices and cherries.
Mix together boiling water, sugar and Kool-Aid. Cool. Add rum or vodka, orange juice and strawberries. Serve with 7-Up.
Cream butter, shortening, eggs and sugar; set aside. Add flour and baking powder; set aside. Then add milk, lemon juice and vanilla together. Add to butter mixture. Alternate butter mixture with flour mixture. Pour into greased tube pan. Bake at 350° for 1 hour and 15 minutes.
Mix and bake cake as directed in sheet cake pan. In medium saucepan, mix sugar, margarine, salt and milk. Bring to a boil on medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat. Stir in peanut butter. After peanut butter is melted, add vanilla. Mixture will harden quickly. Pour on cake and cool.
Place filling in shallow one quart baking dish. In a bowl, combine flour, oats, sugar, salt and spices. Cut in butter and mix well. Spread topping evenly over apple filling. Bake in 375° oven for about 30 minutes. Serve warm or cold. Serves 6.
Mix in medium bowl the butterscotch mix, 2/3 cup dry milk and 1 1/4 cups of water. Mix well with wire whisk. Pour into pie crust. Mix in bowl the chocolate pudding mix, remaining 2/3 cup dry milk and 1 1/4 cups of water. Mix well with wire whisk. Pour over butterscotch layer. Chill until set. Spread whipped topping over chocolate layer. Sprinkle pecans and mini chocolate chips. Ready to serve.
Cut meat into thin strips. Brown garlic in oil, remove and add meat. Cook meat until brown. Add liquid, reduce heat and simmer 1 hour, covered.
Heat oven to 325°. Layer ingredients in order listed in ungreased, oblong 13 x 9 x 2-inch pan. Bake 55 or 60 minutes. Let stand at least 15 minutes before serving. Good with vanilla ice cream on top.
Cook first 7 ingredients in 2 cups of water until soft. DO NOT DRAIN. In separate frying pan, melt butter or margarine. Stir in the flour using a wire whisk, if possible. Stir in about one half to 1 cup of the water from the potatoes. Add milk and stir until bubbly. Add to the potatoes. If soup seems to thick, add a little more milk or tap water.
Cover dough; let rise in warm, draft free place until doubled. Divide into 32 equal pieces. Shape each into a ball around a cube of cheese; pinch to seal. Dip balls in melted butter.
Sift flour, salt and spices. Cream oleo and sweetener. Stir in	soda, applesauce and	egg. Combine with creamed mixture. Gradually add sifted ingredients.	Stir in nuts and raisins. Drop by teaspoonful onto a lightly greased cookie sheet. Bake in a 375° oven for 12 to 15 minutes.
Cream butter and gradually add sugar, creaming well. Melt chocolate and cool. Blend in chocolate and vanilla. Add eggs one at a time, beating after each addition 5 minutes on medium speed with the mixer. Turn into baked pie shell. Chill 1 to 2 hours and serve with whipped cream.
Mix sugar and cocoa together, then cream with margarine and eggs, beating well. Add flour, coconut, nuts and vanilla, mixing well.
Cut off hard ends of broccoli; peel remaining stalk and slice and cut into bite-sized pieces. Cut the bud ends into dice also. Place in a refrigerator dish with a tight cover. Add the onion, if used, the raisins and walnuts.
Slice bananas; drain fruit and pour juice over bananas for 3 or 4 minutes. Drain juice from bananas, saving 1 1/2 cups juice, and mix with pudding. Combine with fruit mix and chill.
Mix brown sugar, mustard and flour. Add vinegar, lemon juice and lemon rind. Stir in water and raisins. Cook over low heat until thickened, stirring constantly. Serve hot over ham, sliced. Makes 10 servings.
Preheat oven to 350°. Toss the oats, coconut and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour into a 13 x 18 x 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 45 minutes. Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries and cashews. Store the cooled granola in an airtight container. Yield: 12 cups. Cook time: 45 minutes.
Melt the butter, stir in the flour and then the egg. Stir in the juice from the can of pineapple. Cook and stir until thick. Pour the mixture over the drained pineapple, oranges, bananas, marshmallows and pecans. Chill and serve.
In mixing bowl combine marshmallows, sour cream, mayonnaise and salt. Refrigerate overnight. Add fruit shortly before serving. Toss gently to mix. Yields 12 servings and may be doubled.
Cake: Bake butter cake as directed on box in two 8-inch cake pans. Let cool completely. Slice each layer making a 4-layer cake.
Mix all ingredients together and add the egg. Bake at 350° for one hour in medium size cast-iron frying pan.
Melt butter. Add thinly sliced leeks and saute until soft (8 minutes). Stir in chicken broth and potatoes, peeled and sliced au gratin style. Partially cover; simmer for about 10 minutes. Using a wooden spoon, mash some potatoes against the side of the pan. Stir in coarsely chopped watercress. Simmer for 1 minute. Serve in bowl. Season with salt, pepper and swirl 1 tablespoon heavy cream.
Wash mushrooms; remove stems and chop fine. Place mushroom caps on paper towel on carousel or dinner plate. Microwave at Medium-high 1 minute. Drain and set aside.
Melt butter in saucepan. Remove from heat, stir in flour, salt and paprika until blended. Stir in cream and fish stock slowly. Cook over medium heat and stir constantly until mixture thickens and comes to boil. Boil 1 minute. Remove from heat. In medium bowl, beat egg yolks well. Stir in about 1/2 cup hot sauce. Stir egg yolk mixture into sauce in saucepan. Add sherry. Cook over low heat stirring until heated through. Do not boil. Makes 1 1/2 cups.
Preheat oven to 350°. Combine all ingredients in a medium bowl. Pour into a 10 ounce custard cup or individual loaf pan. Bake 20 to 25 minutes or until top is puffed and lightly brown. Serve hot. Makes 1 serving.
Place chicken pieces in greased baking dish. Place cheese slices on top. Spread chicken soup over; sprinkle with bread crumbs mixed with margarine. Bake, uncovered, at 325° for 45 minutes. Serves 4.
Pack shredded cabbage into jars. Combine sugar, vinegar and 1 quart of water. Bring to a boil, then turn off heat and add the last 3 quarts of water. Pour over the shredded cabbage. Put lids on and store in a cool, dark place. Ready in 14 days.
Heat oven to 400°. Grease pans. Mix all ingredients together and bake 20 minutes. Yield: 2 dozen.
Mix all together on stove. When mixture begins to thicken, add 2 cups River rice (precooked) and cook until thick and creamy.
Preheat oven to 350°. Beat sugar and margarine together until creamy. Add eggs and beat thoroughly, one at a time. Add flour, one cup at a time, mixing well. Add extracts and beat thoroughly.
Cook grits according to directions. Add garlic cheese and butter; stir to melt. Beat eggs and pour into 1 cup measure; finish filling measure with milk. Add to grits. Bake at 350° in a 1/2-quart ungreased casserole dish for 45 minutes. Sprinkle with Parmesan cheese, then continue to bake for 20 minutes until top browns.
Stir jello in boiling water until dissolved. Use juices as cold water, adding enough water to make 2 cups. Cool, then add berries and pineapple. When set, whip cream cheese, sour cream, sugar and vanilla. Spread on top and sprinkle with nuts.
Put meat, bones and water in stock pot. Simmer, uncovered, for 3 hours (do not boil). Strain. Remove meat or marrow from bones. Add marrow to stock. Reserve meat or discard. Chill stock overnight; skim and discard fat which floats to the top. Bring stock to boiling. Add remaining ingredients. Simmer, uncovered, for 2 hours. Strain. Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use. Yields 6 to 8 pints.
Cook beef in large pot. Add taco seasoning and onion soup mix. Add remaining ingredients. Cook on medium heat for 1 hour.
Cream sugar and margarine together. Beat in eggs and vanilla. Add flour, baking powder and salt; mix until well combined. If dough is too sticky, refrigerate for 30 minutes.
Mix the jello and hot water until dissolved. Set the mixture in the refrigerator for 1 hour. After the hour is over, mix all the ingredients together. Pour into a mold and chill.
Cream butter, sugar and eggs. Mix cream of tartar and soda in flour. Alternate flour and oil. Mix well. Drop dough on cookie trays. Bake at 350° for 10 to 12 minutes.
Brown meat and drain. Add taco seasoning and canned tomatoes. Heat through. Cover the bottom of a 9 x 13-inch pan with tortillas. Pour beef mixture over tortillas. Add another layer of tortillas over beef. In a small bowl combine cottage cheese, Monterey Jack and egg. Mix and pour over tortillas. Bake at 350° for 30 minutes. Sprinkle top with remaining ingredients.
Cook vermicelli according to directions. Drain well. Set aside. In same saucepan, melt butter. Stir in remaining ingredients and vermicelli. Cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes). Serve with green salad. Great summer lunch. Serves 6.
Put water and margarine in 12 x 8-inch pan. Melt. Stir in Stove Top and 1/4 cup salsa. Arrange chicken over dressing. Pour rest of salsa on top. Cover with foil. Bake 30 minutes. Remove foil and sprinkle with cheese. Bake 5 more minutes or until cheese melts.
Mix coconut, milk, sugar and nuts together. Form into balls. Heat paraffin wax and chocolate chips. Dip candy in hot wax mixture. Cool on wax paper.
Mix all ingredients and spread in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Let cool.
Bake crust 7 to 8 minutes at 400°. Mix cream cheese and mayo and spread on cooled crust. Top with veggies of your choice.
Cook the asparagus spears; drain and cool. Use a rolling pin to flatten out the bread. Cut off the crusts after you have rolled over the bread. This given an uptown finish to the roll-ups. Spread the cream cheese over the bread slices, sprinkle bacon bits over this, add the asparagus spear and roll as for a jellyroll. Cut each slice in half, place on cookie sheet, brush each roll with butter and sprinkle the Parmesan cheese on top. Bake in hot oven (400°) until the Parmesan has a golden glow (about 5 to 8 minutes), but watch closely so the rolls don't burn. You could also broil 6 inches from broiler until lightly toasted. Yields 24 appetizers.
Pour water over oatmeal. Put in butter. Let stand 20 minutes. Stir 2 or 3 times while cooling. Combine remaining ingredients. Add the oatmeal mixture. Bake in oven at 350° for about 35 minutes. Batter will be thin.
Bring sugar and Karo to a full boil. Remove from the heat. Add peanut butter and mix. Add 15 cups cornflakes. Put into a pan and press. Cut while warm.
Saute chicken over medium heat in 1 tablespoon oil until golden. Remove chicken. Saute mushrooms until cooked. Add sherry and butter. Stir in sour cream until well mixed. Heat for 2 to 3 minutes. Add chicken. Heat through. Serve over rice.
Preheat oven to 350°. Mix soup and milk together in separate bowl. Layer a 9 x 13 Pyrex dish with the broccoli, then add the soup mixture, then sprinkle with cheese. Repeat layers.
Mix the cheeses. You can do this in a mixer. Beat eggs. Add sugar and flavorings. Add egg mixture to cheese. Beat well. Blend in flour, cornstarch and then cooled margarine. Blend well. Pour into 9-inch spring-form pan. (Lightly greased, you can use crumb mixture to line the bottom of the pan, if you wish. Original recipe does not call for that.) Bake 1 hour at 325°. Turn off oven and leave cake in for 2 to 3 hours. (I have left it in overnight.)
Peel, core and fine dice the apples or "coarse grate" in processor. Place sugar and water in deep pan over low fire. While syrup is cooking, make up one batch of Best Biscuit mix. Roll dough 1/4-inch thick in a rectangle. Spread apples evenly over dough. Then roll up and cut as for cinnamon rolls. Place in a 9 x 13-inch pan. Dot with oleo and sprinkle cinnamon on top.
Combine first 5 ingredients in a small bowl. Refrigerate until ready to use. Cut tops from tomatoes and scoop out insides. Put 1/2 teaspoon of mixture in each tomato and garnish with parsley.
Cook broccoli and mix with mayonnaise, cheese, egg, onion and soup. Pour into casserole dish-sprinkle with cracker crumbs on top. Bake in 350 oven for 25 minutes.
Drain liquid from mushrooms or broth from chicken to measure 1 cup. Saute mushrooms, green pepper and onion in butter 2 or 3 minutes. Add liquid and remaining ingredients except olives and rice. Bring to a boil, cover and let simmer on low heat for 30 minutes. Add rice and olives, cover and simmer for 20 minutes until rice is tender and liquid is absorbed. Stir frequently so don't stick. (Add fresh cilantro to each serving, optional.) Serve with toss salad and rolls.