HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake according to box. Bake in an oblong pan. Mix pudding, cream cheese, milk, vanilla flavorings and sugar until smooth. Spread on top of cool cake. Spread pineapple on pudding mixture. Spread pie filling on top of pineapple. Spread Cool Whip on top of pie filling. Top with nuts.
Mix first 6 ingredients. Fold in cherries and Cool Whip. Pour into mold and freeze. Good anytime of year.
Sift flour, soda and salt. Combine egg, oil and vanilla. Add to dry ingredients along with pineapple, stirring just until ingredients are moistened. Fold in raisins. Spread evenly in greased pan and bake at 350° for 45 minutes or until done. For easier slicing, store overnight in refrigerator before serving. Recipes makes 34 (1/4-inch) slices. Calories per 1/4 slice: 53.
Dredge chicken in flour, salt and pepper. Brown chicken in oil. Remove chicken; brown onion in oil. Put chicken back in oil. Add about 1 1/2-quarts of water. Let cook until chicken is tender, stirring to keep from sticking. Should be thick gravy. Ten minutes before serving, add green onion tops.
Place chicken in crock-pot; add all ingredients to pot. Cook on low for 6 to 7 hours.
Combine all ingredients; pour into a greased casserole. Bake at 350° for 1 hour. If using instant rice, bake for 1/2 hour.
Preheat oven to 350°. Combine all ingredients. Pour into a buttered baking dish. Bake for 1 hour, stirring once.
Sift first 4 ingredients (stir in nuts). Set aside. Beat eggs in large bowl; add oil and sugar and cream well. Add yogurt and extract. Mix all ingredients by folding only until mixed. Spoon into 2 well-greased loaf pans or 1 large well-greased Bundt pan. Bake in preheated oven at 325° for 1 hour.
Microwave peanut butter, butterscotch chips, chocolate chips and margarine stirring until smooth. Mix with cereal in large bowl. Shake with confectioners sugar in paper bag. Serve in small dog food bowls. Makes a great conversation snack at parties.
Mix cake mix with 1 stick melted butter and 1 egg. Past into a 9 x 13-inch pan. Go up sides of pan. Mix powdered sugar with 2 eggs, 1 stick melted butter and cream cheese and beat. Pour over first layer. Sprinkle with almonds. Bake in oven at 300° for 50 to 55 minutes. Cool until firm.
Chop nuts; mix all ingredients except chocolate bars in a large pan. Boil gently until a candy thermometer shows "hard crack" stage. Pour mixture onto a greased cookie sheet. Immediately lay chocolate bars on the top. When they are melted, spread over all with a spatula. When cool, break up candy.
Mix ingredients (except onion rings) together; bake at 350° for 30 minutes. Add onion rings and brown.
Mix all ingredients except bacon. Make 4 patties approximately 1-inch thick. Wrap slice of bacon around each. Fasten bacon with toothpick. Broil 7 to 10 minutes on each side.
Preheat oven to 425°. Pour peaches into lightly buttered 2-quart baking dish. Combine instant oatmeal, flour and nuts into bowl. Stir in butter. Sprinkle over peaches. Bake 15 minutes or until golden brown. Serve over ice cream, if desired.
Prepare rice according to package directions. Combine with remaining ingredients except potato chips. Pour into 9 x 13-inch casserole dish and let stand in refrigerator overnight. Sprinkle with potato chips and bake at 350° for about 1 hour, or until hot and bubbly.
Mix until smooth 1 cup sugar, shortening, eggs, milk and lemon extract; add flour, baking powder, salt and lemon rind. Pour into greased and floured loaf pan. Bake at 350° for 40 minutes or until golden brown and wooden pick inserted in center comes out clean.
Chill thoroughly. Roll out on floured wax paper. Roll out thick. Bake until barely done.
Cream the shortening and sugar. Mix flour, salt, soda and spices together. Add nuts and raisins with flour mixture. Mix egg with persimmon. Alternate egg mixture with flour mixture as you beat into creamed sugar and shortening. Drop by spoonfuls on greased cookie sheets. Bake 15 to 18 minutes at 375°.
Cook onions and pepper in shortening until tender. Add meat and cook until browned. Add all other ingredients. Mix well. Put into casserole dish with a lid. Bake at 375° for 55 minutes.
Melt together the chocolate chips, oleo and peanut butter. Pour over Corn Chex and stir. Put 2 1/2 cups powdered sugar in a paper sack and shake until all the cereal is coated. Finished. Great snack!
Cook parsnips in a deep pan with milk and fryings. Add salt, pepper and sugar. Cook until tender; mash like potatoes, put in a greased casserole dish. Add a few dots of butter or margarine; sprinkle with a little sugar. Bake at 350° until brown.
Cook spaghetti; drain and rinse well. Add to remaining ingredients. Chill overnight.
Peel and halve pears. Soak pears in a gallon of water with 1 1/2 tbsp salt. Soak overnight in refrigerator. Drain water off pears. make a syrup of 1 part water and 2 parts sugar or 1 part water and 1 part sugar; which ever you prefer. Cook pears in syrup, bring to a boil for 4-8 minutes. Pour into fruit jars and seal.
Heat oven to 400°. Grease loaf pan. Split frankfurters lengthwise, not cutting completely through. Fill with cheese or relish. Beat remaining ingredients with fork for 30 seconds. Spread in pan. Arrange frankfurters crosswise on dough, curving slightly to fit pan and pressing slightly into dough. Bake 20 minutes.
Soften cream cheese to room temperature. Cream together with one egg, 4 tablespoons sugar and 1 teaspoon vanilla. In another bowl, beat together corn syrup, remaining 1 teaspoon vanilla, 3 eggs and 2 tablespoons sugar. Pour cheese mixture into pie shell. Sprinkle chopped pecans over cheese mixture. Pour second mixture over pecans. Bake at 375° for 35 minutes.
Mix in saucepan until the mixture resembles play dough. Place pan over low heat and stir until melted. When completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes.
Start with crust. Repeat layers of Monterey Jack, Cheddar, chilies and olives. Combine milk, flour and eggs and pour over layers. Bake at 375° for 35 to 40 minutes. Pour tomato sauce over top. Sprinkle a little cheese on top.
Mix all ingredients and pour into a greased baking dish. (Double recipe for a larger pan.) For a zestier taste, jalapeno peppers can be added. Bake for 30 to 45 minutes in a 350° to 400° oven.
Melt oleo in oven in a 9 x 9-inch pan. Mix dry ingredients. Stir just enough milk in until dough forms (about 30 strokes). Turn dough onto floured surface. Roll dough in flour to coat. Knead lightly, about 10 times. Roll into 8-inch square. With floured knife, cut dough in half, then cut each half into 9 (4-inch) strips. Dip each strip into melted oleo, coating each side. Arrange strips close together in pan. Sprinkle with garlic salt and Parmesan cheese, if desired. Bake 15 to 20 minutes until golden brown at 425°.
Add all ingredients and cook until it boils, then simmer. Cabbage should be crisp.
Mix all ingredients thoroughly. If mixture is too dry, add some water. Pour into greased and floured loaf pans. Bake at 350° for 1 to 1 1/2 hours. Makes 1 large or 2 small loaves.
Mix as for pie crust and pat into baking dish. Bake in a 350° oven until golden.
Cook pasta. Saute garlic and oregano in butter, stirring frequently for 1 minute. Add tomato; cook 3 minutes. Add remaining ingredients. Cook over medium heat until cheese is melted. Place hot, cooked pasta on serving plate. Top with sauce.
Mix flours, salt and margarine or lard in warm bowl. Then mix last 3 ingredients in container. Leave to rise. Mix flour with yeast. Knead for 10 minutes. Leave to rise double in size. Knead lightly.
Combine sugar, cinnamon, nutmeg and salt. Set aside. Beat egg whites (at room temperature) and water until foamy. Gradually add the sugar mixture, one tablespoon at a time, beating until stiff peaks form. Fold in pecan halves. Pour pecans on well-greased 15 x 10 x 1 jelly roll pan. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool and store in airtight container.
Cook and stir mushrooms and onion on medium-high heat in oil for 10 minutes; drain. Microwave beans as directed on package; drain well. Add mushrooms and onion to hot green beans. Mix lightly. Spoon into 2-quart serving dish. Microwave Cheez Whiz Light as directed on label. Pour over green bean mixture. Makes 10 servings.
Brown sausage in medium pot on medium heat; drain. Add cream cheese; stir until blended. Add picante sauce; stir until blender. Pour into medium size bowl; add sour cream.
Fit pie crust into a 10 or 11-inch quiche or pie pan. Prick bottom of shell and chill while preparing quiche filling.
Mix all ingredients together. Spray muffin tin with Pam (we use muffin baking papers). Cook 15 to 18 minutes at 450° or until brown. Makes 12 biscuits. Yields 37 calories each.
This recipe takes a bit of Bible research. Preheat oven to 325°. Cream together Judges 5:25 and Jeremiah 17:11. Separate eggs. Add yolks, along with 1 Samuel 14:25 to creamed mixture. Reserve egg whites; sift dry ingredients. Dice fruit; dust lightly with flour. Mix in batter thoroughly, then fold in egg whites. Pour into greased Jeremiah 52:19 and put into Leviticus 26:26 for 1 3/4 hours. Add a creamy nut frosting.
Heat all ingredients until boiling. Terrific on hot cakes and waffles. Keeps good in refrigerator.
Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff enough to hold peaks, but not dry. Add sugar, 2 tablespoons at a time, beating thoroughly after each addition; fold in chocolate chips and nuts. Drop from teaspoon on ungreased heavy paper. Bake for 25 minutes at 300°. Remove from paper while warm.
Heat oven to 350°. Mix flour, sugar, baking powder and salt. Mix egg, milk, honey and margarine. Add to flour mixture. Stir just until moistened. Stir in cereal and apricots. Pour into an 8 x 4-inch loaf pan which has been sprayed with no stick cooking spray.
Warm (not hot), on the stove or in the microwave: applesauce, white sugar, soda, crisco, and brown sugar. Sift flour, allspice, cinnamon, and cloves. Add to applesauce mixture with eggs, raisins, vanilla and nuts. Bake at 350° for 1 hour in tube pan.
Mix all in one bowl. Beat 4 to 6 minutes with mixer. Makes 3 layers. Bake at 350°.
Combine cake mix, undrained fruit, 1 cup of coconut and eggs; blend. Beat at medium speed for 2 minutes and pour into a greased 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes. Bring butter, sugar and milk to a boil. Boil for 1 minute. Stir in remaining coconut; spoon over warm cake. Top with Cool Whip, if desired.
Heat oven to 350°. Cream Imperial margarine ("Imperial" is a must) and sugar until margarine turns light and fluffy, about 10 to 15 minutes. Stir in vinegar and soda. Add flour. Drop by spoonful on ungreased cookie sheet. If desired, a nut or sprinkles can be added. Bake 15 minutes or until lightly browned on bottom.
Soften cheese and blend in mayonnaise and sugar. Add cranberry sauce and drained pineapple. Stir in nuts. Fold in Cool Whip and pour into mold (or 20 cupcake papers). Cover tightly and freeze overnight. Store in freezer and allow a few minutes to soften before trying to serve.
Preheat oven to 450°. In large plastic bag, shake potatoes until evenly covered. Empty potatoes into baking pan. Bake 40 minutes or until potatoes are tender and golden brown.
Peel and slice into casserole 1 layer of sweet potatoes at a time. Sprinkle each layer with brown sugar, spice and butter. Make 2 or 3 layers, depending on size of skillet or casserole. Sprinkle with salt. Cover tightly and bake 45 minutes at 350°.
Combine all ingredients except onions. Bake at 350° in casserole dish for 20 minutes. Add onions and broil until browned. Serves 4.
Mix and keep in a closed jar. Refrigerate. Use 1 to 2 teaspoons per cup of tea.
Blend sugars and shortening and beat in the eggs and vanilla. Sift together flour, salt and baking soda. Add flour mixture and pineapple to creamed mixture and blend well. Drop by tablespoon on buttered cookie sheet and bake in 350° oven for about 15 minutes. Do not allow cookies to brown. They should be moist. Makes 4 to 5 dozen.
Lightly beat eggs in large bowl; add oil, milk and vanilla and beat well. Add dry ingredients and beat until smooth. Turn into pans and bake until tested with broomstick. Bake in 350° oven for approximately 35 minutes.
Beat together sugar, margarine and eggs. Add bananas with water and salt. Stir in flour, baking soda, baking powder and nuts. Pour into greased loaf pan. Bake at 350° for 50 minutes. Makes 1 large loaf or 2 small loaves.
This can be be cooked slowly in the oven or in your crock-pot. Place meat in pot and top with onion.
Put 1/2 stick of butter in pan and melt in 450° oven. Mix flour, salt and milk. Add eggs and cold water. Mix together. Add batter to melted, browned butter and cook until brown.
Mix and beat sugar, oil and eggs. Combine flour, salt, cinnamon and soda and mix. Add apples, nuts, coconut, raisins and vanilla. Pour into pan. Bake 325° for one hour 20 minutes.
Cook chicken in boiling water. Drain and rinse; dice chicken. Cook broccoli in boiling water for 10 minutes. Drain. Combine all ingredients in a large casserole dish. Sprinkle with cheese and Stove Top dressing. Bake at 350° for 1/2 hour. Serve with rice (optional). Serves 4.
Bring water to boil in 3 quart pan, add broccoli and onion. Reduce heat and simmer, uncovered, 10 minutes. Add cheese and seasoning, stirring until cheese melts. Stir in milk, half & half, and butter, cook over low heat until thoroughly heated. Combine flour and water, stirring until smooth. Gradually add to broccoli mixture, stirring constantly. Cook over medium heat, stirring occasionally. Makes 2 1/2 quarts.
Mix together dry ingredients. Melt shortening, add brown sugar and stir. Remove from heat. Add pumpkin, add remaining ingredients and mix. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Sift powdered sugar over bars. Yield: 52 (1 1/2 inch square). Carbohydrate .4 g, protein 1 g, fat 2 g, calories 52. One serving = 1/2 fruit exchange, 1/2 fat exchange.
Melt butter or margarine in large frying pan. Saute onions over medium heat until clear. Reserve 3 tablespoons crumbs for topping. Place remaining crumbs in bottom of lightly greased 2-quart casserole. Remove onions with slotted spoon. Add soup and onions in layers.
Melt marshmallows with margarine in a large saucepan over low heat, stirring until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using greased spatula or waxed paper, press mixture evenly into greased 13 x 9 x 2-inch pan. Cut into square when cool. Yields 24.
Combine flour and salt. Cut lard into flour until fine and crumbly. Blend water, vinegar and egg. Stir. Pour in flour mixture and stir until well combined. Roll on floured surface. Makes 1 double and 1 single crust.
In a microwave melt the chocolate chips and butter. Add the vanilla, milk and confectioners sugar; mix well. The icing will be soft and pourable. It will set as it cools.
Mix 3/4 cup flour, sugar, salt and yeast. Heat milk, water and margarine to 120°. Gradually add to dry ingredients and beat for 2 minutes at medium speed. Add 1/4 cup flour; beat at high speed for 2 minutes. Stir in enough flour to make stiff dough. On	floured board, knead 2 to 3 minutes. Cover. Let rise until doubled in size. Then shape into balls. Bake at 275° until done.
Cook carrots in boiling water for 10 minutes or until tender; drain. Melt butter; stir in syrup and ginger; cook 1 minute. Pour glaze over carrots. Stir and garnish with parsley. Makes 4 servings.
Sprinkle the steaks with cracked pepper, using from 1/4 to 1/2 teaspoon, depending on your taste preference. Preheat broiler. Heat the oil and butter in heavy skillet. Brown the steaks quickly about 4 minutes per side.
Combine soup, mayonnaise and lemon juice. Stir in vegetables, chicken and water chestnuts. Put into buttered 13 x 9-inch pan. Sprinkle with cheese. Top with cornflake crumbs (combined with butter). Sprinkle with parsley flakes. Bake at 350° for 45 minutes.
Heat oven to 375°. Beat together margarine and sugars until light and	fluffy. Beat in egg and vanilla. Combine flour and spice; add to margarine mixture. Stir in oats. Drop by tablespoon onto ungreased cookie sheet. Bake for 8 to 10 minutes for chewy cookie, 10 to 11 minutes for crisp cookie.	Cool for 1 minute on cookie sheet before removing to wire rack.	Yield: 4 1/2 dozen.
Cook onions in shortening until onions are yellow; add hamburger and salt. Cook until mixture falls apart. Add tomatoes, rice and other seasonings. Put in casserole. Cover and bake at 350° for 45 minutes. Yields 8 servings.
Mix boiling water and jello; set aside and let cool. Mix cake mix and all other ingredients. Put jello mix into cake mix and other ingredients.
Microwave Directions: In large microwave-safe bowl, melt margarine on High 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal, nuts and pretzels, stirring until all pieces are evenly coated. Microwave on High, 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in airtight container.
Cream sugar and shortening and add eggs, flavorings and buttermilk. Sift flour, soda and salt; add and mix well. Add German chocolate, that has been softened. Blend together well. Bake in well-greased and floured angel food or Bundt pan about 1 1/2 hours at 300°. Remove cake from pan while hot and place under tight fitting cake cover. Leave covered until cold. Ice with German Chocolate Pound Cake Glaze.
You will also need an electric frying pan, rosette iron and tongs for picking up cookies.
Stir dry ingredients together, add wet ingredients and beat. Make small balls and dip in sugar. Bake at 375° for 10 to 12 minutes. Watch carefully and let set on cookie sheet to cook before removing.
Dissolve white sugar and syrup on stove; do not boil. Add the peanut butter. Add this mixture to the Rice Krispies cereal. Mix and spread in buttered 9 x 13-inch pan. Melt the chocolate chips and spread over top. Cut in squares when cool.
Place first 4 ingredients in a large pan and bring to a boil. Boil on low heat (mixture barely boiling) for 1 hour and 10 minutes. Remove from heat and add the butter, vanilla and food coloring. Beat until stiff and spoon on buttered cookie sheet to cool.
When you buy the duck, have the butcher halve the duck; split it in half right up the middle and figure 1/2 duck per person. Duck needs to be cooked on a rack and the fat drained from time to time lest the meat be and taste greasy.
Layer cheese and bacon in well-buttered 8 x 12-inch ovenproof dish or pan. Mix together eggs and milk and pour over. Bake at 350° for 45 to 50 minutes.
Preheat oven to 325°. Melt butter and cheese in medium saucepan on medium-low. Cook rice according to instructions. In large casserole dish, add broccoli, celery, onion, soup and cheese mixture. Add rice and stir until mixed. Bake in oven for 1 hour. Top with Cheddar cheese (optional).
In bowl, combine eggs, milk, onion, eggs and pepper. Stir in remaining ingredients. Pour into ungreased casserole. Bake 40 to 50 minutes in 350° oven or until a table knife inserted 1-inch in center comes out clean. Serves 4 to 6.
Set up ingredients in line up order. Spread sauce on English muffins. Add pepperoni slices and cheese. Place in toaster oven until done.
Mix ingredients until well blended; refrigerate. Serve with vegetable dippers or corn chips. Makes 3 cups.
Cream butter and shortening; add sugar and beat until smooth. Add egg yolks and beat until smooth. Combine flour and soda; add to creamed mixture, alternating with buttermilk. Stir in vanilla. Add nuts and coconut. Fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake for 25 minutes at 350° or until tests done.
Melt in microwave on High, the first three items for 1 1/2 minutes. Stir in the flour and nuts. Let dough set for 5 to 10 minutes. Drop by teaspoon and bake for 7 minutes.
Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, eggs, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.
Combine all ingredients and bake at 350° for 20 to 25 minutes. Serve with cocktail rye bread.
Mix first 4 ingredients with pastry blender and make a crust. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix egg mixture and pour over crust. Bake 25 minutes at 350°. Sift confectioners sugar over while hot; cut into squares.
This works on any size roast. Preheat oven to 375°. Have roast standing at room temperature for 45 minutes. At 3:00 p.m., place roast in oven and cook for 1 hour. Turn oven off. KEEP DOOR CLOSED. Forty-five minutes before serving, turn oven on to 300°. At the end of this time, remove roast; cover with foil for 10 minutes before slicing. Roast will be juicy and medium-rare. Perfect every time.
Preheat oven to 400°. In baking dish, melt butter. Add salt, garlic and parsley. Add shrimp and bake uncovered for 5 minutes. Turn shrimp over. Sprinkle with lemon and parsley. Bake for 10 minutes and serve.
Boil or microwave the water. Dip tea bag in the boiled water for a few minutes. Put in large container that can be put in the freezer. Add remaining ingredients and mix well. Place in freezer. Let set overnight. Scoop out and place in glasses. Pour 7-Up over; stir with spoon.
Fry bacon and onions until slightly brown. Add water, salt, pepper and Tabasco. Bring to a boil. Add tomatoes and simmer 30	minutes. Add vegetables and	clams.	Simmer	30 minutes to 1 hour.
Sift dry ingredients into a large bowl. Add all other ingredients. Stir until mixed. Do not beat. Pour into a well-greased floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes.
Dissolve Jell-O in boiling water; cool. Add drained pineapple and strawberries; cool and add bananas. Pour half of mixture in mold; let set. Top with sour cream, then spoon on rest of Jell-O mixture and refrigerate.
Steam broccoli and onion until tender. Remove from heat and chop. Place half and half, water and bouillon cube in top of double boiler. Add cheese, salt and pepper; heat until all cheese melts. Add broccoli. Mix together cornstarch and water in small bowl. Stir into the cheese mixture in the double boiler and heat over simmering water until the soup thickens.
Heat oil in large saucepan. Add mushrooms, onions, garlic, basil, salt, pepper and oregano. Saute until onions are transparent. Stir in tomatoes. Reduce heat and cook for 1 hour or until mixture begins to thicken. Serve over your choice of pasta. Garnish with grated Romano cheese. Makes 3 to 3 1/2 cups.
Cook meat with onion until brown (no longer pink). Stir and separate meat. Spoon off fat. Stir in soup, water, beans, carrots and Worcestershire sauce. Heat to simmering. Cook 10 minutes or longer until hot. Makes 6 cups.
Combine all ingredients and beat well. Pour into the pie shell. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for 25 to 30 minutes.
Cut chicken in strips. In large bowl, combine chicken, salt and pepper. Cover and let set overnight, refrigerated.
Combine pineapple juice, juice of 2 limes or frozen lime juice, lemons, oranges and sugar. Let set for 12 hours. Add ginger ale and carbonated water.
Combine first 4 ingredients in a pot. Bring to a boil; cover and simmer 5 minutes. Remove potatoes and reserve broth. Layer half of potatoes and Swiss cheese in greased casserole. Repeat layers. Pour reserved broth over top and sprinkle with Parmesan cheese. Cover and bake at 350° for 55 minutes. Remove cover and bake 5 minutes longer, until potatoes are tender and cheese golden brown.
Cut potatoes in half. Scoop out potatoes and mash. Add butter, seasoning, onion and egg yolks. Add milk and mash again. Beat egg whites. When stiff, fold whites and cheese into mashed potatoes. Fill shells and bake in 400° oven for 20 minutes.
Grease 9 x 13-inch pan with cooking oil. Dump into pan the cake mix, water, pineapple, oranges, eggs and 3/4 cup coconut. Mixture will be lumpy and runny after stirring in pan. Bake at 350° for 30 minutes or until lightly brown. Remove from oven and punch holes in top while hot. Pour cream of coconut over hot cake. Let cake cool completely. Mix together remaining 3/4 cup coconut and Cool Whip and spread over top of cooled cake. Refrigerate until ready to serve.