HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour pan. Sprinkle nuts and coconut over bottom of pan. Mix cake as directed and pour over mixture. Mix confectioners sugar, cream cheese, butter and milk. Pour over batter. Bake at 350° for 40 to 45 minutes.
Stir together sugars and water. Add peanuts; cook to 300° on candy thermometer. At 300°, remove from heat and add butter and soda. Stir well. Pour onto greased surface. Cool. Break into pieces.
Saute onion in butter, Worcestershire sauce and garlic powder. Wash and destem mushrooms. Add onion mixture to sausage and mash together. Form into balls and stuff into caps. Bake at 350° for 20 minutes. Sausage will pull away from caps. Serves 20.
Melt 1/4 cup of butter and brown sugar. Put in the bottom of a Bundt pan and sprinkle with nuts. Melt 1/2 cup butter, sugar and cinnamon. Coat frozen rolls with this mixture. Arrange rolls in pan. Sprinkle with instant pudding, cover with damp cloth and let rise overnight. Bake at 350° for 30 minutes. Let cool 10 to 15 minutes and turn out. Yields 24.
Mix margarine, egg and sugar. Add soda, flour and salt. Add vinegar and vanilla and mix well. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 7 to 8 minutes.
Mix condensed milk and unsweetened milk in top of double boiler for 7 minutes. Add cooked mixture with coconut, vanilla and salt. Drop by teaspoon on a cookie sheet. Place almonds on top of each cookie, if desired. Bake at 350° for 9 to 12 minutes. Watch as it gets real brown on bottom.
Boil all ingredients except corn and soda 5 minutes, mixing well and stirring occasionally. Remove from heat and add soda. Stir in quickly. Pour over popped corn, mixing well. Put in two large flat pans and place in 250° oven for 1 hour, stirring two or three times. Store in tightly closed container.
Beat together sugar, eggs, oil and vanilla. Sift together flour, soda, salt and cinnamon. Add to creamed mixture. Then fold in apples and nuts. Bake in a 9 x 13-inch floured and greased pan at 375° for 40 to 50 minutes.
Mix together Worcestershire sauce, soy sauce, garlic salt, pepper, onion salt and liquid smoke. Place beef or venison in the mixture and soak for 1/2 hour. Remove and bake in slow oven until dry.
Brown hamburger, drain. Mix all other ingredients together. Return to stove and simmer for 15 to 20 minutes. Put on hot dogs and enjoy!
Blend sugar and butter together. Add eggs, one at a time, mixing well after each. Mix in flour, vinegar, milk and vanilla. Pour into unbaked pie shell. Bake at 400° for 10 minutes, then reduce to 325° and bake for 30 to 35 minutes.
Beat filling until creamy. Mix cake batter. Grease edged cookie sheet with Pam spray. Line cookie sheet with wax paper and grease wax paper with Pam spray. Pour cake batter on wax paper. Bake at 375° for about 15 minutes. Dust one side of a tea towel well with 10x sugar. Put cake on the dusted tea towel and roll up cake in tea towel until cold. Unroll and put filling on cake. Roll up cake again onto foil and wrap cake up with foil.
Mix all together and store in airtight container. Use 2 heaping teaspoonfuls in a cup of boiling water.
Mix shortening, sugar and eggs thoroughly. Stir in buttermilk. Sift together flour, soda and salt. Mix dry ingredients with creamed mixture. Stir in pecans, cherries and cut up dates. Chill 1 hour. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake until set. Makes 7 dozen. Bake in 400° oven 8 to 10 minutes.
Wash and cut vegetables into chunks. Include pepper seeds. Add everything to blender except 2nd bell pepper. Taste for hotness. If milder salsa is wanted, add 2nd bell pepper. Add salt to taste. Keep in the refrigerator up to 2 weeks. Serve with chips. Can be frozen for longer storage.
Make a broth with the chicken innards. Cut the chicken in 4 pieces and season it with the garlic and tart orange. Boil the oil and deep fry the chicken. Add the chopped onion, hot pepper, tomato soup, can of peppers with the liquid, the liquid of the petit pois, salt, black pepper, dry wine and water. Wash and drain the rice. When the chicken is almost done, add the rice. Keep it on low heat until the rice is cooked. When ready to serve, add the petit pois and the cheese. Mix it together. Decorate with the peppers.
Grease 13 x 9-inch pan. Combine cake mix, 6 tablespoons margarine and 1 cup oats. Mix until crumbly. Reserve 1 cup crumbs for topping.
In a saucepan, combine uncooked rice with chicken broth and apple juice; bring to a boil. Cover, reduce heat and cook for 20 to 25 minutes, until all liquid is absorbed. In a large skillet over medium heat, melt margarine. Add apples; saute for 3 minutes. Stir in raisins and onions; saute 3 more minutes. Add rice to skillet and toss. Season with salt and pepper to taste.
Combine sugars and sour cream and cook until boiling (236°). Add vanilla and stir until thickens. Add walnuts; stir until coated. Spread on cookie sheet.
Mix together and pour over second layer. Use remaining Cool Whip; spread on top. Shred some chocolate and put on top with nuts. This is good if you freeze it. Take out about 2 hours before serving.
Cook first 3 ingredients over high heat for 7 minutes. Brown sausage; pour off grease, reserving 2 tablespoons in saucepan. Add green pepper, celery and onion to meat and cook until onion is shiny. Add to rice mixture. Add mushroom soup to rice and mix well. Top with slivered almonds and bake 1 hour at 350°.
Soak bread in water for 2 or 3 minutes. Add eggs; mix well. Mix with ground beef and the rest of the ingredients. With wet hands, form mixture into small balls (about 24). Brown slowly in 2 tablespoons hot salad oil. Drain oil and add to spaghetti sauce. Simmer for 1/2 hour loosely covered. Serves 8.
Mix together and fill muffin tins. Bake at 400° for 10 to 12 minutes. Makes 12 regular size muffins, but 36 miniatures, and are much better in small size!
Cook and drain spinach well. Mix all ingredients together well. Make small balls. Bake 15 minutes at 350°. May freeze before; if so, bake longer.
Blend flour, baking powder, sugar, cocoa, milk and shortening. Spread in a 9 x 9 pan, then sprinkle with a mixture of the brown sugar and cocoa. Cover all with the boiling water (do not stir). Bake at 350° for 45 minutes.
Butter a 9 x 13-inch dish. Put a single layer of graham crackers on bottom. Combine instant pudding and milk and mix well. Fold in Cool Whip. Put a layer of pudding mix over graham crackers. Repeat this process 2 more times.
In large bowl, combine 1st 4 ingredients. Add shredded vegetables. Mix well, cover and chill.
Combine graham cracker crumbs and butter, mixing well. Line 1 3/4-inch muffin pans with miniature paper liners. Spoon 1 teaspoon graham cracker mixture into each liner; gently press into bottom.
Cream margarine, Crisco and sugar. Add extract. Add eggs, one at a time, beating after each one. Add salt and baking powder to flour. Add this mixture alternately with milk and beat well. Turn into greased and floured tube pan. Bake for 1 1/2 hours at 325°.
Grind cranberries and add sugar. Let stand overnight. Seed and cut grapes in half and add with remaining ingredients. Chill. Whip cream and add just before serving.
Cook sugar, syrup and butter to boiling. Remove from heat. Add condensed milk. Will keep in fridge.
Mix the eggs, oil, sugar, vanilla, flour, cinnamon, salt and baking soda. Mixture is thick. Add the apples, nuts and raisins. Bake at 350° in 2 large loaf pans or Bundt pan for 1 hour or more. Frost with Cream Cheese Frosting, if desired.
Sift flour and baking soda together. Add sugars, butter, eggs and milk. Mix well. Add pecans and chocolate chips. Pour into greased 8 x 10-inch baking dish and bake 25 to 30 minutes. Cut into squares after cooling.
Strain pears and bring juice to boil. Dissolve jello in pear juice. Combine pears, cheese and 4 tablespoons jello mixture in blender. Blend until smooth. Add remaining jello mixture and blend again. Refrigerate until soft-set and fold in Cool Whip. Chill several hours before serving.
Preheat oven to 350°. Grease 13 x 9-inch pan. Beat eggs, then beat Bisquick and oil with eggs on slow speed of mixer until blended. Add remaining ingredients, adding zucchini last and stir with spoon until all are mixed. Spread in pan and bake 30 minutes or until moistened and knife inserted in center comes out clean.
In a large mixer bowl, mix margarine until soft (do not overbeat). Add brown sugar and blend. Add eggs, then carrots. Beat in flour that has been sifted with salt, baking powder, baking soda and cinnamon. Add lemon juice and water; don't overbeat. Bake in a 9 x 13-inch pan or Bundt pan for 1 hour. Pan should be well-greased and floured.
Heat oven to 350°. Grease a 13 x 9-inch pan or 2 (9-inch) or 3 (8-inch) pans. Measure all ingredients into large mixing bowl. Mix 1 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed. Pour in pans. Bake oblong 40 to 45 minutes, round pans 30 to 35 minutes.
Cut biscuits in quarters. Put cover on and shake. Pour 1/2 of butter in bottom of Bundt pan. Pour rest of margarine on top. Bake at 350° for 35 to 40 minutes.
Combine butter and brown sugar in 9-inch round cake pan. Simmer until sugar melts. Remove from heat. Add syrup and nuts and stir. Cut biscuits into quarters. Roll in sugar and cinnamon mixture and place in pan containing brown sugar mixture. Bake at 350° for 20 to 30 minutes or until golden brown.
Cream the first 4 ingredients. Add nuts. Roll into balls the size of a walnut. Use powdered sugar to dip hand into as you roll balls.
Mix first 3 ingredients in large saucepan and melt. Then mix powdered sugar, cocoa and salt into the mixture. Mix until smooth as possible. Pour into greased 9 x 17-inch pan. Very good and you can't taste the cheese.
Blend Marshmallow Creme and cream cheese. Add powdered sugar; blend well.
Heat oven to 300°. In large bowl, combine cereal, pretzels and peanuts. Pour butter over cereal mix, mixing well. Sprinkle with cheese and onion powder; toss well to coat. Spread into ungreased 15 x 10-inch jelly roll pan. Bake 20 to 25 minutes or until golden brown, stirring occasionally during baking.
Cut chicken into bite size pieces. Put on bottom of casserole dish. Mix the two soups with 1 cup broth and pour over chicken. Melt butter. Mix with stuffing mix and 1 cup broth. Pour this on top. Bake in oven at 350° about 30 minutes.
Pare and cut potatoes in quarters. Shake potatoes in a big bag containing flour, cheese, salt and pepper. Melt margarine in a 13 x 9 x 2-inch pan and add potatoes. Bake in a 375° oven for 1 hour, turning once.
Saute garlic in butter and margarine until lightly golden; add basil and parsley and cook one minute; add pine nuts. Cook linguini as directed on package. Drain well; serve linguini on large serving dish topped with pesto sauce and fresh ground pepper. Grated cheese (Parmesan) may be sprinkled on top.
Stir together all ingredients except tortillas. Spread about 1/2 c. mixture onto each tortilla. Roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours. To serve, unwrap and cut each into 10 slices. Makes 5 dozen pinwheels.
Drain fruit, mix with Cool Whip, coconut and marshmallows and refrigerate. This is light and refreshing. Great with Thanksgiving dessert, buffets or parties.
Combine rum, brandy, lime juice, lime peel, sugar and molasses. Stir until sugar is dissolved. Marinate bananas in mixture for 1 hour. Drain and dry well.
Cook potatoes and mash well. Add sour cream, cottage cheese, onion, margarine, pepper and salt. Mix well. Place in casserole. Sprinkle Parmesan cheese on top. Bake at 350° for 1 hour, checking after 45 minutes.
In a large pot, heat oil until hot. Add half of the meat; brown well on all sides. Remove with slotted spoon. Add remaining meat and brown. Return all meat to pot. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, stirring occasionally and adding more water if needed, for 3 hours. Makes about 7 cups.
Crush 3/4 box vanilla wafers; pour melted oleo over. Press in a 13 x 9-inch pan. Use rest of wafers to go around sides of pan. Mix cream cheese, milk and lemon juice with mixer until smooth and spread on crust. Chill 30 minutes. Spread pineapple over filling. Place sliced bananas over this. Cover with Cool Whip. Decorate with pecans and cherries. Chill at least 8 hours.
Stir all ingredients together in a large bowl except Stove Top and butter . Pour in a 9 x 13-inch dish. Bake 30 minutes at 325° or until set. Saute Stove Top in butter until browned. Spread over casserole and bake 5 minutes.
Bring 1st three ingredients to a boil, then add all the pecans; stir with all the pecans, until they are coated and the mixture is absorbed. Spread on wax paper and cool.
Steam broccoli until almost tender. Drain thoroughly. Chop broccoli; add onion and cheese. Fold together lightly. Arrange in a greased 10-inch pie pan. In mixing bowl, beat eggs, milk, Bisquick mix, salt and pepper together with wire whip for 1 minute. Pour egg mixture over vegetables. Bake at 325° for 35 to 45 minutes or until golden brown.
Topping: In small bowl, cream 2/3 cup dry cake mix, brown sugar and pecans. Cut in butter and set aside.
Boil shrimp and drain. Boil noodles and drain. Chop onion. Mix all remaining ingredients. Serve chilled.
Mix first 3 items and put "half" in a 9 x 13-inch greased and floured pan. Bake 6 minutes at 350°. Melt about 50 Kraft caramels in the evaporated milk. After cake is baked, sprinkle chocolate chips over cake and dribble the caramel mix over the chocolate chips. Then crumble the remaining half of the cake mixture on the very top of the cake. Bake again for 12 to 15 minutes.
Melt margarine in a large 2-quart casserole dish. Mix all other ingredients together in casserole dish. Bake at 350° for 45 to 60 minutes. Serves 8 to 10.
Brown sausage and ground chuck together. Drain. Add cheese, sauce and oregano. When cheese is melted, cool slightly. Place meat mixture on party rye. Bake on cookie sheet at 350° for 10 minutes, until mixture bubbles. This can be frozen in layers and put into oven frozen.
Mix in order listed. Bake 1/2 hour at 300° in large tube pan.
Cook cake by directions on box. In a punch bowl, crumble 1/2 of the cake, then on top of cake, put 1/2 of pineapple, cherry and blueberry filling. Add 1 container of Cool Whip. Repeat with other half of ingredients. Top with coconut and nuts. Chill until ready to serve.
In skillet, brown meat; drain. Stir in taco seasoning, water, corn, peppers and tomato sauce. Pour into 2-quart casserole. In a separate bowl, prepare corn bread mix according to package and add 1/2 the onions. Spoon muffin mixture around outer edge of casserole. Bake, uncovered, at 400° for 20 minutes. Top corn bread with cheese and remaining onions. Bake 2 or 3 minutes longer.
Combine ingredients and beat 4 minutes with electric beater. Fill pans 2/3 full. Bake at 350° until done. Test with toothpick. Yield: 2 large loaves or 3 nut-loaf size pans.
Mix all ingredients together thoroughly. Put as much as desired in 1 cup of hot water. Enjoy.
Cook pineapple and sugar until thick, then cool. Mix other ingredients with pineapple. Refrigerate. Serve with crackers.
Cream butter until soft in medium size bowl; add sugar gradually, alternating with cream, blending well after each addition. Stir in salt and vanilla. Take out 1 1/2 cups for white frosting; tint remaining pale pink with red food coloring.
Let yeast dissolve in water and set aside. Mix all dry ingredients as listed together. Cut shortening into dry mixture as you do for pie dough. Stir in the buttermilk and yeast mixture. Thoroughly blend. The dough can be refrigerated or can be kneaded lightly. After removing the dough from the refrigerator, it should be allowed to sit at room temperature to allow it to rise. Roll out on floured board and cut biscuits with biscuit cutter. Place in a greased pan and allow the dough to rise a little before baking. Bake at 400° for 12 to 15 minutes. Dough can be kept in refrigerator for several days.
Melt butter and marshmallows. Add green food coloring. Stir in cornflakes. Immediately drop by spoonful onto waxed paper or Teflon pan. Decorate with red candies at once to make stick. Nice for Christmas.
Brown hamburger; drain grease. Mix everything but Tater Tots. Put into a greased baking dish. Put Tater Tots on top. Bake at 350° for 30 minutes.
Mix sugar, shortening, milk, eggs, salt, lemon oil and ammonia. Add flour until stiff. Chill 2 hours. Roll out until it is 1/4 inch thick on floured board. Cut as desired and poke with fork. Bake until light brown, about 8 minutes. Store in covered containers.
Boil 2 cups water; remove from heat and drop in tea bags. Cool to room temperature. Boil 6 cups water with sugar until sugar is dissolved. Cool to room temperature. After all ingredients are cooled, mix all with brandy, orange juice and lemonade. Pour into a large container and freeze. To serve, put 2 to 4 tablespoons of slush in a drink glass and fill with 7-Up or 50/50. Deliciously refreshing.
Dice and cook squash, onion, salt and butter until tender. Drain squash; add sour cream and soup. Mix 1/2 butter or margarine to squash. Spread other 1/2 over top. Bake at 350° for 30 minutes.
Sprinkle ham and cheese into pie shell. Beat eggs lightly and stir in flour, milk and seasoning. Pour mixture over ham and cheese. Top with melted butter. Bake at 375° about 35 minutes.
Put butter, honey and milk in a large saucepan and heat until butter is melted. Cool. Dissolve yeast in warm water and add to milk mixture. Add flour a cup at a time and mix well. Cover and let rise 15 minutes. Punch down and pat out on floured board to 1/4-inch thickness. Cut with biscuit cutter. Add a pat of butter and fold over. Put in greased cookie sheet or pan. Cover and let rise 15 minutes. Bake in 400° oven for 20 minutes.
Heat olive oil in a large skillet. Grate garlic and chop celery and onions. Add this to heated olive oil. Cook until brown, then blend tomatoes in blender and put in a large pot. Add garlic, onions and celery. Quarter mushrooms and add to sauce, also add tomato paste. Cook ground chuck and pork. Drain fat	and add to sauce. Add red wine, sugar, oregano and sweet basil. Bring to a boil, then simmer for 3 to 4 hours, stirring occasionally. When finished, pour over spaghetti or elbow macaroni.
Mix half of sugar with flour. Add half of milk, then mix in rest of sugar and egg yolks. Cook until thick. Add coconut and vanilla. Pour into cooked pie crust.
Preheat oven to 425°. Mix cream cheese, sugar and vanilla until well blended. Prepare baking mix according to package directions for rolled biscuits. On surface, lightly floured with baking mix, roll out dough to 12 x 18-inch rectangle. Spread with cream cheese mixture. Sprinkle with nuts and raisins. Roll up, starting on long side. Seal long edge.
Heat oven to 325°. Arrange beef ribs in Dutch oven. Mix remaining ingredients; pour over beef. Cover and bake about 2 1/2 hours or until beef is tender. Makes 5 servings.
Melt oleo in a large black skillet. Add sugar, egg and dates. Cook 5 minutes, stirring constantly. Remove from heat. Add Rice Krispies, nuts and vanilla. Shape into balls while still hot and roll in coconut or powdered sugar.
Mix together. Place in a 9 x 9-inch casserole. Spread on top 1 cup grated cheese and 1 cup crushed potato chips. Bake 25 minutes at 350°.
Combine raisins, shortening and 1 cup water. Heat to boiling point; reduce heat and simmer, covered, for 5 minutes. Let cool to room temperature. Sift dry ingredients together. Beat egg in a medium size bowl. Beat in remaining 1/2 cup water and cooled raisin liquid. Mix in dry ingredients gradually; beat until smooth. Stir in cooled raisin mixture. Pour batter into greased 8-inch square pan. Bake for 35 to 40 minutes in a 350° oven.
Beat eggs. Mix dry ingredients (flour, salt and sugar). Add to eggs. Add syrup, melted butter and flavoring. Mix well. Place pecans in bottom of pie crusts. Pour filling over pecans. Bake in a 350° oven for 45 minutes or until golden brown. Makes 2 pecan pies.
Put in a cup, one package of Jell-O and 3/4 cup boiling water. Stir and then add 1/2 cup cold water. Mix and set aside.
Cream margarine and sugar; add flour. Blend together at high speed. Add remaining ingredients and pour into pie shell.
Microwave: Melt margarine in a 4-quart microwavable bowl on High for 45 seconds. Add marshmallows, mix to coat. Heat 1 1/2 minutes or until smooth when stirred. Add cereal, mix to coat. Press firmly into greased foil-lined 13 x 9-inch pan. Cool. Turn onto cutting surface, peel off foil and cut into squares. Makes 24.
Preheat oven to 300° or 325°. Melt shortening. Add sugars and flour with cinnamon. Mix together, then take out 1/2 cup to use for topping. Add nuts to first mixture; add well-beaten eggs. Put soda in buttermilk and add to rest of mixture. Mix all together. This will be a little thin. Pour in well-greased and floured pan (9 x 12-inch). Sprinkle topping mixture over top of batter. Bake 1 hour or until cake leaves sides of pan or springs back when touched.
Quarter and core apples. Cook in cider until tender; force through sieve. Cook pulp until thick; stir often to prevent sticking. Cool about 30 minutes, then add remaining ingredients and cook on low heat for about 1 hour. Put in jars, leaving 1/2-inch from top, seal, then put in a large kettle with rack and boiling water. Process about 10 minutes. Makes 8 half pints.
Place in large bowl in order given above. Cover lightly and store overnight or for several hours in refrigerator. Toss just before serving.
Mix onion, cheese and eggs together. Add remaining ingredients. Pour into casserole dish. Bake at 350° for 1 hour. Yields 8 to 10 servings.
Cube venison and dredge in flour seasoned with salt and pepper. Brown in 2 tablespoons oil. Cover and simmer while preparing vegetables. Cut vegetables in bite size pieces. Put meat and vegetables into large pot; add water to cover; add 1 bay leaf. Cook until tender. Add 1 package brown gravy mix and cook a few minutes longer.
Brown beef in skillet. Sprinkle soup mix over meat and stir in water. Simmer uncovered for 10 minutes. In salad bowl, combine lettuce, tomato, onion, green pepper, olives and cheese; toss. Place lettuce mixture on individual salad plates. Spoon on meat and top with corn chips. Serves 6.
Sift together flour, soda, salt, and powder; set aside. Blend together shortening and sugars. Add eggs. Beat until fluffy. Add rolled oats, vanilla and chocolate chips. Drop by teaspoons on a greased cookie sheet. Bake at 350° for 15 minutes.
Peel, slice, boil and drain eggplant. Mix the remaining ingredients together, then add the boiled eggplant. Bake at 350° for 1 hour.
Put together the gelatin and water to soak. Cook the egg yolks, 3/4 cup sugar and lemon juice until it coats a wooden spoon, then add gelatin mixture. Add the egg whites and sugar to the rest. Break the angel food cake into pieces. Put the cake and sauce in layers into the angel food cake pan; refrigerate overnight. Turn upside-down onto a plate to serve.
Add yeast to buttermilk. Let stand 10 minutes. Sift together the flour, baking soda, baking powder and salt. Cream together the shortening and sugar. Alternately add dry ingredients and yeast milk, beating after each addition. Roll out dough 1/2-inch thick. Cut with 2-inch cutter. Put on a greased cookie sheet. Let rise 1 hour. Bake at 350° until golden brown.
Combine the flour and salt. Cut in shortening; add buttermilk and stir until well blended. Roll out dough to 1/2 inch thickness on a floured surface. Cut with a 2 inch biscuit cutter. Place on lightly greased baking sheet and bake at 425° for 15 to 20 minutes. Yields about 1 dozen biscuits.
Cook green beans according to directions on package for 5 minutes. Drain green beans and mix with remaining ingredients, but using only half of French fried onions in mixture. Butter glass Corning dish and pour mixture in. Bake at 350° for 1/2 hour (uncovered). Sprinkle remaining French fried onions on top after baking for 1/2 hour, then bake for additional 2 minutes.