HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake mix according to directions. After cake is done, poke holes all through cake with a straw. Mix pudding according to directions. Drain pineapple and add to pudding. Spread pudding mixture over hot cake. Let cool and ice with Cool Whip.
Beat eggs in a bowl. Add sugar, syrup, butter or margarine, vanilla and salt, one at a time, beating each until blended. Spread pecan halves evenly in the unbaked pie crust. Slowly pour filling into pie shell. Cover the edge of pie crust with strips of aluminum foil and bake in a 350° oven for 45 minutes. When a toothpick comes out clean, the pie is done. Not as rich as most; eat all you want. A great dessert "Okie style."
Combine ingredients, stirring over low heat. Add nuts and marshmallows. Pour into a buttered pan. Refrigerate at least 1 hour before cutting into squares.
Roll chicken in flour, meal, parsley, salt, pepper and ginger. Fry in oil with onion, clove of garlic and soy sauce. Brown both sides of boneless chicken breasts. Add enough chicken broth to cover. Sprinkle with extra flour and soy sauce to make brown. Put in skillet, cover and cook until done.
Mix sugar, water, vinegar and spices. Boil 5 minutes. Slice beets and add to boiling syrup. Simmer for 15 minutes. Pack in 4 pints. Seal.
Combine all ingredients. Chill in refrigerator before serving. A small amount of sugar may be added to sour cream, if desired.
Cook the macaroni in boiling, salted water until tender; drain. Melt one tablespoon butter in a saucepan. Saute onion until golden brown. Blend in soups and cream, stirring constantly until smooth. Add chicken, carrots and peas and simmer, covered over a low heat, for 5 minutes.
Mix first 3 ingredients and form into balls. Melt chocolate chips and paraffin in double boiler. Place peanut butter balls on toothpicks and dip in chocolate mixture. Drop onto wax paper and let dry.
Start oven at 350°. Grease a 2-quart casserole. Wash eggplant, pare and cut in thick slices. Dip each slice into beaten eggs, and then into crumbs. Saute in hot oil in skillet until golden on both sides. (Eggplant will be soft.)
Clean, wash and prepare all veggies for an electrical juicer. Drink at room temperature or slightly chill. Great as a breakfast drink with a bagel or toast. Or as an evening cocktail.
Melt margarine in a casserole dish. Mix all other ingredients together. Pour into casserole over melted butter. Bake at 350° for 35 to 45 minutes.
Cut all skin, membrane and gristle from venison. Place in Brown-in-Bag. Sprinkle venison with onion soup mix, pepper and red wine vinegar. Bake at 350° for approximately 2 hours.
Mix all ingredients in a large mixing bowl. Pour into 2 graham cracker pie crusts. Let chill for 2 to 3 hours before serving.
Open beans and drain; put into casserole. Add mushroom soup diluted with warm milk. Bake in a moderate oven 20 minutes. Remove from oven; spread onion rings on top of beans and press down lightly. Return to oven and bake 5 minutes.
Brown meat and season with oregano, salt and basil. In large kettle, add tomato paste or puree and water. Bring to boil, lower heat and add rest of ingredients. Simmer about 4 hours, stirring often (careful so sauce does not stick to bottom of pan).
In mixing bowl, cream butter, shortening and sugar. Add flour, oats, salt, soda and pecans. Mix well. Set aside 2 cups. Press remaining into 9 x 13-inch pan. Toss apples and flour together. Spread in pan. Melt caramels and margarine over low heat (or microwave). Drizzle over apples. Top with remaining mixture. Bake at 400° for 25 to 30 minutes.
Brown beef and onion in skillet. Combine soups, sour cream and corn (drained). Place egg noodles in casserole. Mix the ingredients with the noodles. Top with cheese (optional) and bake 20 minutes at 350°.
Mix all ingredients into little balls (about 1 to 1 1/2-inches in diameter). Bake in oven for approximately 20 minutes at 375°. When meat balls are done, cover with 2 cans of cream of mushroom soup and 1/2 can milk mixture. Bake 1 hour at 350°.
Cream sugar and Crisco. Add eggs, 1 at a time; mix well. Mix flour, salt and cocoa. In a separate bowl, mix milk, vanilla and food coloring. Add these alternately to mixture. Put vinegar and soda in a cup; mix well. Add immediately to mixture and fold in. Makes three 8-inch layers. Bake at 300° for 30 minutes or until done.
Saute bacon 10 minutes. Add celery and onions and cook until tender. Add butter; wait until butter is melted. Add flour. Stir to cover all ingredients. Add packets of chicken broth, clam juice and clams. Stir and bring to a boil, then add potatoes. Cook until tender, about 20 minutes on simmer. Add Farm Rich cream. Chowder should be on the thick side. (Start this chowder in a large pot.)
Chop and saute in butter the garlic, celery, pepper and onion. Boil rice. Stir together sauteed vegetables, rice, tomatoes and soup.
Mix all ingredients by hand. Spray 4 (1 pound) coffee cans with Pam. Pour batter 1/2 full in cans. Bake at 350° for 1 hour and 15 minutes. Cool 3 to 4 minutes, then turn out of cans. When completely cool, put back in cans. Store with lids on.
Cream sugar and shortening; add eggs and mix thoroughly. Stir soda into milk mixture; add milk mixture alternately with flour and	mashed	bananas to shortening. Add nuts. Grease 2 loaf pans;	add mixture. Bake at 325° for 1 hour and 15 minutes. When butter knife comes out clean, bread is done. Remove from pans and cool on wire rack. May be frozen for 1 month. Great for any holiday!
Heat the first 3 ingredients to lukewarm. Beat all the above ingredients for 2 minutes. Add 2 more cups flour and beat 2 minutes more. Now, stir in enough flour to make a stiff dough (usually about 1 1/2 more cups). Knead about 8 minutes. Let rise in bowl. Then turn out on floured counter and let rest about 20 minutes. Shape into 3 long loaves; place on greased baking sheet and let rise until double. Then bake at 375° about 30 minutes. If you like a harder crust, bake 45 minutes.
Mix all ingredients together and form into cakes. Roll in flour and fry (in oil) until browned on both sides.
Cook macaroni in boiling salted water until tender. Drain. Mix eggs, salt, pepper, milk and cheese. Pour mixture into greased casserole dish and bake at 300° for about 30 minutes, then turn oven up to 400° for a few minutes to brown top lightly. Serves 8.
Mix meat, eggs, bread crumbs, catsup, water and soup mix thoroughly. Put in meat loaf pan. Top with bacon if you like. Pour tomato sauce over all. Bake at 350° for 1 hour.
Preheat oven to 350°. Beat egg whites until stiff. Gradually add sugar. Then add vanilla. Fold in chips and pecans. Line cookie sheets with tin foil. Place 1 tablespoon of cookie mix on sheet for each cookie. They will not rise. Turn the oven off and place cookies sheets in the oven. Do not open the door until the next morning. Carefully remove cookies from foil lining and store in covered container.
Mix all ingredients except pecan halves and cherries in a large mixing bowl. Pour into a 13 x 9 x 2-inch Pyrex dish. Add pecan halves and cherries on top to decorate.
Brown ground beef until crumbly. Add other ingredients. Cover and simmer for 30 minutes. Serve on buns. Good with potato chips and pickles.
Put toast into a greased 1 1/4-quart baking dish. Sprinkle raisins over toast. Combine eggs, 1/4 cup sugar, salt, milk, water and vanilla; pour over toast. Let stand for 10 minutes. Sprinkle with remaining sugar and cinnamon. Bake at 350° for 30 minutes. Serves 4.
Mix all together and stir in chocolate chips. Bake at 350° for 45 minutes in a tube pan.
Melt semi-sweet morsels, margarine and peanut butter in large saucepan. Add sugar, milk and vanilla. Heat and stir until sugar is dissolved, being careful not to overcook. Add oatmeal; stir and drop spoonfuls on wax paper to dry.
Cut cheese into thin slices. Cut donut holes from bread; set aside. Place remaining bread in a 9 x 13-inch baking dish. Layer cheese over bread; layer of broccoli; layer of ham. Arrange donut holes on top. Combine milk, onion, salt and mustard; pour over bread. Cover; refrigerate at least 6 hours or overnight. Bake at 325° for 50 to 65 minutes. Sprinkle with shredded cheese. Bake 5 minutes more; let stand for 10 minutes.
Brown ground beef and onions. Place in casserole. Cover with green beans. Pour soup over beans. Arrange Tater Tots in single layer over top. Bake at 400° for 1/2 hour or until potatoes are browned.
Combine and chill all ingredients. Serve with cubed Monterey Jack cheese. Use fancy toothpicks and spear each piece of cheese. Your guests will thank you for doing that. Makes 2 cups.
Heat oven to 350°. Prepare brownies as directed on package except stir coconut and nuts into batter. Bake as directed; cool. Mix powdered sugar, 1/3 cup margarine and vanilla. Stir in milk, 1 teaspoon at a time, until spreading consistency. Spread over brownies. Refrigerate until topping is firm, about 30 minutes. Heat chocolate and 2 teaspoons margarine until melted. Drizzle evenly over topping. Spread evenly. Refrigerate for 10 minutes. Remove and cut into squares to prevent chocolate from cracking. Store in refrigerator until ready to serve.
Brown hamburger and onion and drain. Cut bacon into small pieces; cook and drain. Mix all ingredients together and let sit overnight in refrigerator. Bake at 400° for 40 minutes.
Cook onion in butter or margarine until golden brown. Combine with remaining stuffing ingredients. Set oven for moderate 350°. Fill pocket in pork shoulder with stuffing. Fasten with white twine. Place pork on rack in open roaster. Roast approximately 40 minutes per pound.
Mix wet ingredients. Mix dry ingredients, then combine with wet ingredients. Bake at 350° for 1 hour.
Combine first 6 ingredients in a jar; shake well. Into a large bowl, put a layer of tomatoes, a layer of cucumber and a layer of onion. Pour first 6 ingredients over this. Refrigerate 2 hours before serving. Hers was delicious!
Preheat oven to 350°. In a 9 x 13-inch baking dish, spread out the rolls. Brown sausage and spread over rolls. Pour cheese over sausage. Mix together the eggs and milk. Pour over cheese. You can refrigerate overnight. Bake in oven 40 minutes or until eggs are set. Cool 30 minutes.
Beat cream cheese until smooth; add sour cream, sugar and vanilla. Beat until smooth. Blend in Cool Whip. Pour into crust. Refrigerate.
Thoroughly cream first 6 ingredients. Sift together flour, soda and spices. Stir into creamed mixture. Chill well. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with a gingerbread boy cutter or draw your own pattern. Place 1 inch apart on ungreased cookie sheet. Sprinkle lightly with granulated sugar for sparkle. Trim with red cinnamon candies. Bake in 375° oven for 7 to 8 minutes. Cool slightly; remove to rack to cool. Makes 6 dozen 4-inch gingerbread men.
Cook in double boiler until thickens. Let cook and let pie crust cool, then pour into pie shell.
Mix sugar, raisins, coconut, nuts and flavoring. Add eggs and butter. Pour in unbaked pie shell. Cook at 350° for 40 minutes.
Slice squash. Add onion, soup and sour cream. Pour dressing in casserole, saving some for topping. Pour squash mixture on top of dressing and top with reserved dressing. Top with cheese and bake 35 minutes in a 350° oven.
1. Bring broth to boil. Add pasta and cook as per directions. 2. Mix eggs and cheese. Add to broth and pasta at a boil. Stir in well and cover. Remove from heat.
Scald milk. Cool until lukewarm. Add sugar, shortening, salt and corn meal. Place in quart fruit jar. Set in water, 120°. Let stand 6 to 7 hours until fermentation can be noted. Add 1 1/2 cups flour to make sponge. Beat vigorously. Set the sponge in water, 120°, until very light. Add remaining flour to make dough stiff enough to knead. Knead for 10 minutes. Place immediately in greased baking pan. Let stand until double in bulk and bake. Bake at 400° for 50 minutes. This is heavier than other bread. Makes very good toast.
Mix together ground beef, bread crumbs, half the tomato sauce, egg, 1/2 teaspoon oregano, salt and pepper. On wax paper, pat into rectangle 1/2-inch thick; sprinkle with Mozzarella cheese. Roll up by starting on short side. Lift paper until meat begins to roll tightly. Peel back paper to keep it free. Continue lifting and peeling to complete roll. Seal edges and place in loaf dish. Microwave at High 9 minutes, rotating dish after half the cooking time. Reduce power to 50% (Medium). Microwave 11 to 14 minutes, or until meat loses most of its pink color, rotating dish after half the cooking time. Drain. Combine remaining tomato sauce and oregano. Pour over meat loaf. Sprinkle with Parmesan. Microwave 2 minutes to heat sauce. Tent with foil and let stand 5 minutes before serving.
Layer apple slices in pie shell. Mix apple juice, cinnamon, nutmeg and cornstarch in saucepan; cook on low heat until thickens. Pour over apples. Place second pie shell on top, lightly butter on top of shell. Bake at 350° for 60 minutes. Makes one double crust pie.
Cook butter, sugar and dates over low heat until thick. Remove from heat.	Add nuts and	vanilla and return to heat until alcohol evaporates from vanilla (about 30 seconds). Add Rice Krispies and stir, then cool. Make into balls and lightly roll in powdered sugar. Store in covered, air-tight container.
Combine egg, milk and vanilla. Blend with wire whisk. Melt oleo in saucepan over low heat. Stir in cocoa and sugar; mix well. With wire whisk, stir in egg mixture a little at a time until blended. Pour into 8-inch unbaked pie shell and bake at 350° for 40 minutes. Cool and serve.
Preheat oven to 350°. Grease 9 x 12-inch pan. Mix all together. Bake in preheated oven for 45 minutes.
Remove skin and fat from meat. Cut meat across grain in narrow strips. Heat butter in large heavy pan. Add meat and cook stirring with a fork until brown. Add onion and continue cooking 2 or 3 minutes. Sprinkle flour over meat and stir well. Add consomme and soup, cook stirring constantly, until sauce boils and thickens. Add drained mushrooms and seasonings. Cover and simmer for 1 to 1 1/2 hours stirring occasionally. Stir in sour cream and paprika. Add additional salt and pepper if needed. Serve over noddles or rice.
Make pudding as directed and chill. Bake cake in 2 layers and cool. Cover bottom of punch bowl with sliced strawberries. Put 1 layer of cake. Spread 1/2 of pudding, 1/2 can pineapple with juice, 2 1/2 sliced bananas, 1 layer of cake, sliced strawberries with juice (save 1 whole strawberry), spread 1/2 of pudding, 2 1/2 sliced bananas and 1/2 can pineapple with juice. Puncture holes in cake with wooden spoon handle all the way to bottom of bowl. Top with Cool Whip. Spread generously with spatula. Sprinkle with coconut (Walnuts optional). Top with 1 whole strawberry in center.
Slice peeled potatoes and add onion. Add just enough water to barely cover potatoes and onion. Cook until done. Mash potatoes in their juice. (Do not drain off water.) Add butter and milk; let simmer about 10 to 15 minutes more. Sprinkle with parsley flakes. If too thick, add a little water.
Cream margarine and peanut butter. Add sugars gradually and cream until light and fluffy. Add flour, baking powder, salt and baking soda. Mix and add in eggs. Mix until smooth. Drop by teaspoonful on cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix the sugar and water; boil 5 minutes, then cool. Add the juice of the lemons and oranges, then the crushed bananas. Freeze to a mush and then fold in the stiffly beaten egg whites and continue freezing until firm.
In a Dutch oven, first place beef chunks on bottom, then a layer of each vegetable and the juice. Add seasonings to sugar and tapioca. Pour over juice. Cover and bake at 225° for 4 to 5 hours. The liquid will thicken by itself while cooking and acts as a tasty gravy. Serves 6 to 8.
Combine all ingredients and bring to a boil. Simmer 5 minutes. Pour into glass bowl. Cover and marinate overnight in refrigerator. Drain. Place in serving bowl. Spear with wooden skewers.
Brown the bacon in a large saucepan; add the onions and saute until golden. Chop the clams; drain and save liquid. Add the clams to the kettle, then mix in the butter and flour. Heat, stirring for about 2 minutes. Stir in the clam juice and water, then add the potatoes, salt and pepper. Simmer, covered, for 2 hours, stirring occasionally. Serve hot.
Clean mushrooms and set aside. Melt butter and add remaining items. Stuff mushrooms and bake at 350° for 8 to 10 minutes. Can make a day ahead of time.
Mix ingredients well and sprinkle over sweet potatoes. Bake at 350° until brown about 20 to 30 minutes.
Carefully combine all ingredients, saving 1 cup laughter and 1 cinnamon stick. Use cinnamon stick to gently stir ingredients. After carefully mixing, top with the 1 cup laughter you saved. Recipe serves everyone. Guaranteed to make you feel great.
Be careful in your selection. Do not choose one too young and take one that has been reared in a good moral atmosphere. Do not insist on keeping them in a pickle or keeping them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste, then wrap them in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When prepared thusly, they will keep for years.
Preheat oven to 400°. Beat butter and 1/2 cup confectioners sugar in large mixer bowl until light and fluffy. Add water and vanilla. Gradually add flour and nuts, beating until well mixed. Refrigerate until firm, about 30 minutes. Roll dough into 1-inch balls. Place 1-inch apart on ungreased cookie sheets. Bake 10 minutes or until lightly browned on bottom.
Brown onion and hamburger in skillet. Drain. Add taco seasoning mix as directed on package. In large pot, combine all ingredients. Heat until warm; allow to simmer.
In 3-quart saucepan, heat margarine over medium heat until bubbly and hot; add flour, mustard and sage and stir quickly to combine thoroughly. Stirring constantly, gradually add milk; continue to stir and cook until smooth. Add broth mix and pepper and mix well. Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 minutes. Add cheese and cook, stirring, until melted. Add chicken and vegetables and continue cooking until chicken and vegetables are heated through, 3 to 5 minutes longer.
Prepare graham cracker crust. Drizzle hot fudge sauce on crust. In mixing bowl with electric mixer, mix cream cheese, peanut butter and milk. Add powdered sugar. Mix. Fold in Cool Whip. Chill.
Melt chocolate in double boiler or microwave in a large bowl. Add oil and sugar. Blend. Add eggs, one at a time, and beat well after each. Add vanilla. Sift dry ingredients together and stir into chocolate mixture. Add nuts. Chill several hours or overnight. Shape into small balls. Roll in powdered sugar and place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook on top of stove over low heat until thick. Pour into baked or graham cracker pie crust. Top with meringue, if desired.
Grind cranberries. Then put in 1 cup sugar and let stand for 1 hour. Dissolve cherry jello in 2 cups hot water and add 1 cup cold water. When jello is cool, add cranberries and crushed pineapple; add diced grapes; add ground celery and chopped nuts. Stir. Let set until firm. Put milk in double boiler with marshmallows until melted. Let cool and add whipped cream (sugar and vanilla) and creamed cottage cheese. Spread this on top of jello cranberry salad.
Beat egg whites until stiff. Add sugar by spoonfuls and continue beating. Fold in baking powder, pecans, cracker crumbs and vanilla. Pour into one buttered pie pan. Bake at 300° for 30 minutes. Serve with Cool Whip or ice cream.
Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°.
Cook cauliflower until tender in salted water. Remove cauliflower and put aside. Cook spaghetti in the cauliflower water. Meanwhile, saute olive oil and the garlic in a pan. When cooked, put aside. Drain the spaghetti; add salt, cauliflower, oil, garlic and 1/2 cup cheese. Toss and put in a 13 x 9-inch pan. Sprinkle remaining cheese on top. Cover with foil and bake at 350° for 45 minutes.
Dissolve jello in boiling water. Drain oranges, reserving and measuring liquid. Add 1 1/2 cups of drained orange liquid to the jello. Stir in the sherbet until dissolved and refrigerate until partially set. Peel and slice bananas and add to the thickened jello along with oranges. Pour into 6-cup mold or square dish and chill until set. Serves 6.
Drain potatoes and apricot juice (save enough to make 1 1/4 cup liquid). Dice potatoes into bite size pieces. Arrange in layers of potatoes, apricots and nuts. Mix dry ingredients in saucepan. Over low heat, slowly add apricot juice. Stir until thick. Add margarine and pour over layered ingredients. Heat 25 to 35 minutes at 375° (9 x 13-inch casserole). Serves 10 to 12.
Grate cheese. Mix with sausage and Bisquick. Make into balls (about 1 or 1 1/2-inches thick). Bake at 350° for 15 minutes.
Put crackers in brown paper bag; mix oil, dill weed and dressing mix together. Pour over crackers in bag. Shake bag, then shake again every 10 minutes for 1/2 hour. Set bag in sink as it gets greasy. Store in airtight container. Keeps well.
Mix all ingredients together, using just one can of tomato sauce. Shape into balls. Mix 2 cans tomato sauce and 2 cans water in skillet and heat. Add the balls. Simmer for 30 to 35 minutes at 250°.
Mix together corn, eggs, corn meal, garlic powder and oil. Pour 1/2 mixture in greased 9 x 13-inch pan. Sprinkle with 1/2 of grated cheese. Spread green chilies over cheese. Pour remainder of corn mixture over green chilies, then remainder of cheese on top. Bake at 350° for 1 hour. Allow to cool 20 minutes before serving. Cut into squares.
Spread refried beans in casserole dish. Sprinkle chopped onion and bell pepper over the top. Add Ro-Tel tomatoes and juice to this and sprinkle grated cheese over the top. Heat in a 350° oven until hot throughout and cheese is melted. Crumble Doritos and add to each serving.
Beat all together, pour into unbaked pie shell and bake for 45 minutes or until done. Start at 350° for 5 or 10 minutes, then reduce to 300° and bake about 40 minutes.
Prepare spaghetti as directed on the box. Saute onion and pepper in margarine. Then add shrimp and toss for several turns. Drain spaghetti and add to the pepper and shrimp.
Heat oven to 325°. Grease and flour 10-inch tube pan. In a large bowl, cream sugar, 1 cup margarine and 1 1/2 teaspoons vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams; add to creamed mixture, beating until well mixed. Lightly spoon flour into measuring cup; level off. Add flour, cinnamon soda and nutmeg. Mix well. By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan. Spread evenly. Bake at 325° for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes. Invert onto serving plate. Cool completely.
Mix dry ingredients in one bowl and wet; including carrots, raisins and nuts in another bowl. Combine the two mixtures and blend only until dry ingredients are moistened. Do not overbeat. Fill buttered muffin tins 2/3 full. Bake at 375° for 20 minutes. Yields: 20 to 24 muffins.
Combine first 2 ingredients in container of an electric blender; cover and process on high speed until smooth. Cook blueberry mixture in a saucepan, over medium-high heat, stirring constantly, about 15 minutes or until slightly thickened. Set to cool, reserving 1/2 cup for glaze. Beat cream cheese until light and fluffy; gradually add 1 cup sugar beating well. Add eggs, one at a time, beating after each addition. Stir in 2 tablespoons cornstarch and salt. Pour into a greased 9-inch spring-form pan. Pour blueberry mixture over cheesecake batter, gently swirl with a knife. Bake at 325° for 45 minutes or until set. Remove from oven and cool on a wire rack 20 minutes.