HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake as directed on box and cool. Mix 1 1/2 cups of milk with vanilla pudding. In separate bowl, mix cream cheese and 1/2 cup of milk. Beat until smooth. Then combine pudding mixture and cream cheese mixture in either bowl. Stir in drained, crushed pineapple. Top cake with mixture, then top with Cool Whip and sprinkle with chopped nuts.
Place the first 3 ingredients in a large bowl; mix. In small bowl, mix the remaining ingredients. Beat all well. Pour in freezer.
Cook sugar, water and cornstarch until it becomes clear, stirring constantly. Remove from heat and add Jell-O, almond flavoring and red food coloring. Cool to touch. Stir in strawberries and spoon into pie shell. Refrigerate. Top with whipped cream, if desired.
Melt margarine, chocolate chips and peanut butter. Place Crispix cereal and peanuts in a paper bag. Pour melted mixture over cereal and shake well. Pour powdered sugar in bag and shake well again.
Mix soup, oil, sugar and vinegar. Add carrots, bell pepper and onion. Cover and let set overnight.
Place pork shoulder in soup pot and cover with boiling water. When water returns to boil, reduce heat and simmer about 2 hours or until done. Check after 1 1/2 hours. If the small bone located at the shank end pulls loose easily, the meat is usually cooked. Trim meat and remove excess fat. Trim cabbage and cut in wedges. Place in stock pot. Pour boiling water and shoulder stock mixture (half and half) over cabbage and cover. Cook for 7 to 10 minutes or until cabbage is tender. Drain and serve.
Combine sugar, cocoa, hot water and salt. Boil 3 minutes, stirring constantly. Remove from heat and add vanilla.
Brown together hamburger, green pepper and onion. Drain. Add other ingredients. Simmer 30 to 40 minutes. Serve with shredded cheese, sour cream or taco chips. Serves 8 to 10 people.
Melt margarine in saucepan. Add flour and stir until dissolved. Add other ingredients and cook until bubbly. Makes 4 cups, 130 calories each. (Broccoli may be used instead of chicken to make cream of broccoli soup.)
In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened.
Grate cheese, put in large bowl and let stand, covered, 8 hours or overnight. Melt margarine and pour over cheese. Work together by hand. Add sifted dry ingredients. Add enough of 1/2 cup water to make a rather stiff dough, mixing with hands. Press onto slightly greased cookie sheet with a cookie press, using the star shape. Cut into desired lengths. Bake in preheated 325° oven. Check at 10 minutes; bottom of straw will be very lightly browned when done. Ovens vary so cooking time will need to be adjusted accordingly. May take 15 to 20 minutes to bake, depending on oven used.
Combine and mix first five ingredients. Then add the rest. Mix well. Refrigerate in covered bowl. Set overnight before using. Fill muffin tins 2/3 full. Dough will keep for 1 month refrigerated. Bake 15 to 20 minutes at 375°.
You will need foil cupcake liners. Mix all ingredients, except pie filling and wafers, in bowl until creamy. Place liners on cookie sheet or in cupcake pans. Place one vanilla wafer, face up, in each liner. Add one heaping spoonful of batter to each.
Cream butter and sugar thoroughly. Beat in egg yolks, one at a time. Add flavorings. Add baking soda to flour. Alternately add flour and sour cream to creamed mixture. Beat egg whites until stiff and carefully fold into mixture. Pour into a greased and floured tube pan and bake at 300° to 325° for about 1 to 1 1/2 hours. It should have a nice brown crust on top.
Empty cottage cheese into bowl and sprinkle orange jello over it. Add crushed pineapple, then mix in Dream Whip. If too heavy, add up to 2 tablespoons of the pineapple juice.
Drain green beans. Combine beans, soup and 1 can onions. Pour in casserole pan. Put the other onion rings over all. Bake 20 minutes in 400° oven.
In pan, melt butter; add sugar and boil over low heat, stirring constantly, for 2 minutes. Add milk; stir until milk comes to a boil. Slowly add powdered sugar; beat with mixer until creamy or until thick enough to spread. "Good on yellow cake."
Melt 2 teaspoons butter in skillet; add coconut, stir constantly, over low heat until golden brown. Spread coconut on paper towel to cool. Cream butter and cheese; add milk, sugar and 1 3/4 cup coconut. Spread on cake layers. Sprinkle remainder on cake.
Mix orange juice and sugar in a gallon of water; add acid. Set for 24 hours. Not recommended for women who are pregnant.
Arrange tortilla chips on a 10-inch glass or paper plate. Place remaining ingredients in a plastic bag. Shake to mix. Sprinkle mixture over the chips. Microwave at 50% (Medium) for 3 to 8 minutes or until cheese melts, rotating plate 2 or 3 times during cooking. Makes 24 nachos.
Combine pineapple, salad dressing, onion and poppy seed. Pour half of mixture in baking dish, place chicken on mixture and pour remaining mixture over chicken. Bake at 375° for 40 minutes. Serve over rice. Serves 5 to 6.
Bring to a boil and simmer 1 hour. Take off stove. Add 1 egg, beaten in 1 cup milk. Add to rice and bring to a boil. Add vanilla.
In baking dish, place fillets in single layer. Brush with lemon juice and let stand for 10 minutes. In a small bowl, combine cheese, butter, mayonnaise, green onions, salt, pepper and Tabasco sauce. Broil fillets 3 to 4 minutes under preheated broiler for 5 minutes. Spread with cheese mixture and broil for an additional 2 to 3 minutes. Watch closely!
Mix everything together. Let simmer until onions are tender, about 30 to 45 minutes. Brush over chicken, ribs, chops, etc.
Soften cream cheese at room temperature. Thaw spinach. Squeeze dry. Beat cream cheese and half and half gradually. Stir in Parmesan cheese, eggs, spinach, wheat germ and spices. Saute onions and mushrooms in butter and add to mixture. Pour into shell and bake at 375° to 400° for 35 to 45 minutes. Can be kept refrigerated for 24 hours until ready to bake.
Rinse the turkey and pat dry with paper towels. Place in a large self-closing plastic bag. In small bowl, stir together the soda, oil, soy sauce, horseradish and garlic powder. Pour mixture over turkey in bag. Seal bag and marinate the turkey in refrigerator for 2 hours, turning bag occasionally.
Cook squash and onion until tender. Add butter and let melt. Add other ingredients. Pour into well-greased casserole dish. Bake at 350° for approximately 1 hour or until brown.
Mix rhubarb and sugar together and set aside for several hours to form juice. Boil 10 minutes stirring constantly. Cool a few minutes. Add jello. Stir well and refrigerate.
Mix vinegar, oil, sugar, salt and celery seed. Refrigerate. Cut peppers into small pieces. Slice cucumbers, squash and zucchini in thin slices. Pull cauliflowerets off in bite size pieces. Pull flowerets from broccoli. Mix all vegetables. Marinate overnight in the vinegar mixture. Cook pasta according to directions on the package. Drain and cool. Mix in with veggies and serve.
Peel cucumbers. Cut in half across the cucumber. Scoop out inside and salt cavity. Mix remaining ingredients and tightly stuff into the cucumbers. Wrap with foil and refrigerate overnight. Slice when ready to serve.
Mix together ingredients, refrigerate 8 hours. Roll into 1-inch balls. Place on lightly greased baking sheet. Bake at 350° for 30 minutes. Serves 4.
Dissolve dry yeast in warm water. Mix together warm milk, melted butter or shortening, sugar and salt. Add dissolved yeast and flour. Continue mixing for 5 minutes. Cover and let rise until double in bulk. Roll out into balls and let rise again for 1 1/2 hours (dough should be kept warm from mixing until baking). Bake 25 minutes in 350° oven.
Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Cream butter and sugar with electric mixer in large mixing bowl until light and fluffy. Add one egg; beat well. Stir in 1 1/2 cups flour and salt until well blended. Reserve 1 cup of mixture by spooning lightly into measuring cup; set aside. Press remaining crust mixture into prepared pan. Bake 15 minutes. Blend remaining 2 to 4 tablespoons flour into reserved crust mixture until crumbly; set aside.
In a large bowl, combine all ingredients. Cover and refrigerate until chilled. Makes 12 servings.
Combine by hand or in food processor the flour, wheat germ, cornmeal, sugar and bouillon. Add shortening and combine until mixture resembles coarse cornmeal. Add egg and water and mix until mixture forms a ball. Knead dough until smooth and elastic. Roll out onto floured board to 1/2-inch thickness. Cut out with cookie cutter and place on a circle of cardboard. Microwave 5 to 6 minutes on Medium-high (70%). Turn cookie over and microwave 2 to 3 minutes more. Biscuits should be firm and dry to touch. Cool on a wire rack. As they cool, they become crisp. Man's best friend just loves these.
Place steak in 9 x 13-inch pan, lined with aluminum foil. Dot with butter, salt and pepper. Sprinkle with soup mix and then spoon dot steak with cream of celery soup. Bake at 400° for 1 hour and 15 minutes until steak is tender.
Cream the margarine, shortening, sugar, eggs and vanilla in a large bowl until light and fluffy. Combine flour, cocoa, baking soda and salt. Stir into creamed mixture. Form mixture into balls the size of a large walnuts, "concealing" the walnuts and raisins inside each. Roll in sugar. Place on ungreased cookie sheet. Press a piece of walnut on each, flattening slightly. Bake at 375° for 10 to 12 minutes. Remove from tray and cool. Yields approximately 4 1/2 dozen cookies.
In a large mixing bowl, cream together butter and sugar. Add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth.
Spread 1/2 can of undiluted soup in bottom of 9 x 13-inch casserole. Place chicken breasts in casserole. On top of each breast, place 1 slice of Swiss cheese. Cover with remaining soup.
In a large (4-quart) microwave-safe bowl melt margarine. Add 3 cups sugar and evaporated milk. Mix well. Microwave on High for 5 minutes, stirring after 3 minutes. Mix well. Scrape bowl and microwave for an additional 5 1/2 minutes, stirring after 3 minutes. Remove from microwave. Add morsels and stir until melted. Add marshmallow cream, nuts and vanilla. Mix well and pour into greased 9 x 13-inch pan. Store at room temperature. Makes 3 pounds.
Mix all ingredients together and pour into pie shell. Bake at 350° for 35 to 45 minutes. Top with whipped cream to serve. Serves 6 to 8.
Soften cream cheese and add undrained crushed pineapple. Add pudding, then all Cool Whip and drained chunk pineapple. Refrigerate.
Cook and stir ground beef, onion, green pepper, salt and pepper until meat is brown and onion is tender. Drain any grease in pan. Blend eggs and water; pour over meat mixture and scramble until eggs are set. Lift cooked portions with spatula and turn to cook eggs evenly. Serve in buns.
*Use sauerkraut from a barrel or in packages from the dairy department, not canned.
"Butter a casserole very well. Crackle up potato chips; I can't give portions, for I just use what I need. Add one can of tuna, broken into bits. Add one can of mushroom soup, and I also add enough canned milk, to make it quite wet. Grate cheese over top; season with very little salt and a little Tabasco sauce. Bake about a half hour, until nice and brown on top."
Finely crumble sausage; cook with onion in 10-inch skillet. Drain well. Stir in 1/4 cup of picante sauce and cumin.
Combine egg, cereal, Worcestershire sauce and lemon peel. Add turkey; mix well. Shape into 8 balls using about 1/4 cup mixture for each ball. In 10-inch skillet, brown balls on all sides in hot oil; drain off fat. Add broth; cover and simmer 20 minutes. Use a slotted spoon to transfer balls to a serving dish, reserving juices in pan. In bowl, combine yogurt, cornstarch and lemon juice; add to juices in skillet. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Add carrot and onion. Serve sauce over meatballs. Makes 4 servings.
Melt margarine in large deep skillet. Saute onion until tender. Add flour to make paste. Add tomato/chicken broth and regular chicken broth. Stir until well blended, no lumps.	Add salt and pepper to taste. Add enchilada sauce and Ro-Tel tomatoes. Stir well.	Add cheese and stir until melted and broth is smooth. Add deboned chicken. Place in crock-pot and simmer on low to blend all flavors and to heat through. Serve with corn chips or tortilla chips. WONDERFUL!!!
Drain salmon well. In small sauce pan, melt margarine, stir in flour. Beat in milk a little at a time, stirring constantly and cook until thickened. Add salmon, bread crumbs, lemon juice, salt, pepper and red pepper. Form into patties. Saute in melted butter until heated through. Serve plain or on buns.
Cook eggplant, celery, onion, salt and pepper in a small amount of water. Drain and mash. Add remaining ingredients. Pour into greased 1 1/2-quart casserole. Top with bread crumbs. Bake at 375° for 20 minutes.
Mix and store in covered jar. When ready to drink spoon 2 1/2 to 3 teaspoons in cup and pour hot boiling water in cup. Place candy cinnamon stick in tea and stir.
Mix all ingredients and pour into 2 baked pie shells. Chill. Store any remaining pie in refrigerator.
Mix sugar, cornmeal, and eggs well. Add oleo, milk, and vanilla and mix well. Pour into 10-inch unbaked pie shell. Bake at 350 for 45 - 50 minutes.
In microwave-safe bowl, combine celery, onions, oil, garlic and red pepper. Cook, covered, on High for 1 1/2 minutes. Arrange tomato wedges in dish. Add onion mixture. Sprinkle with parsley. Cook, covered, on High 4 minutes or until tomatoes are tender and heated. Rotate dish once after 2 minutes. Add seasoning.
Trim crusts from bread. Four hours before serving, alternate layers of bread and cheese in greased shallow casserole and pour melted butter over top. Beat eggs well; add salt, milk, pepper and mustard. Pour over ingredients in casserole. Cover and refrigerate for 3 hours. Bake at 350° for 3 minutes, covered. Uncover and bake 30 minutes more.
Start with enough whipped butter or margarine to equal the desired quantity of spread. Add ingredients to taste. Mix and refrigerate for several hours for best flavor. Spread on bread (crusty is best) and broil until brown and bubbly.
Cream shortening, sugar and eggs. Make a paste with cocoa and food coloring added to creamed mixture. Add salt and buttermilk with flour and vanilla. Add vinegar and soda. Blend. Do not beat hard. Bake for 30 minutes at 350°. Cook in two greased and floured 8-inch cake pans. Split layers and frost with Red Velvet Cake Frosting.
Brown ground meat and onion until wilted. Add rest of ingredients. Clean out center of peppers. Stuff peppers and bake at 400° for 25 minutes.
Prepare potatoes according to package directions; drain and pat dry. Place in large bowl. Add all remaining ingredients except oil. Stir until well blended. Shape into 8 patties. Place on waxed paper lined tray. Cover and refrigerate 2 hours. In large skillet heat oil over medium heat. Add patties; cook until browned on both sides, about 10 minutes.
Cook and drain 3 packages of chopped spinach. Mix with 1 package onion soup mix and the sour cream. Bake in buttered casserole for 20 minutes at 350°. May be topped with canned onion rings at last minute.
Melt chocolate chips and margarine together. Beat eggs and add to chocolate mixture. Add other ingredients. Beat well. Pour into 9 x 13 inch buttered pan. Cool and cut in square.
Beat egg whites until stiff. Add brown sugar and vanilla flavoring; mix well. Add pecans. Drop by spoonfuls, containing about 3 pecan halves, onto greased cookie sheet. Bake at 250° for 30 minutes. Turn oven off; leave Yummies in oven until cool.
Mix cake as directed on package. Pour 1/2 of cake batter into greased 9 x 13-inch pan. Bake 20 minutes at 350°. While the cake is baking, melt caramels with milk and butter. Pour over cake after 20 minutes. Sprinkle with nuts and chocolate chips. Pour the rest of the cake batter over cake. Return to oven and bake 20 more minutes at 250° and 10 to 15 minutes at 350°.
Cook and drain broccoli. Add melted margarine. Beat eggs and stir in onions, mayonnaise and soup. Fold this into broccoli. Sprinkle cheese and Ritz crackers on top. Cook for 50 minutes at 350°.
Heat Karo and sugar. When it starts to bubble, take off heat and add peanut butter and mix. Pour over the cereal and mix. When cool, shape into balls and put on wax paper.
Mix all ingredients in a baking dish. Grate cheese over top. Put uncooked biscuits from edge to edge. Bake at 350° for 35 minutes.
Mix flour, salt and pepper in large plastic Baggie. Coat chicken cutlets and brown in 3 tablespoons oil. Remove chicken from pan. Saute onion and garlic in 2 tablespoons oil. Add Marsala wine, white wine and chicken. Simmer 30 minutes.
Preheat oven to 350°. Slice peaches (if apples, add cinnamon) in a 9 x 13-inch pan. Cut crust from bread; cut each slice in 4 pieces and place on fruit. Mix melted butter, sugar, flour and egg. Pour on bread slices. Coat each slice well. Bake in 350° oven for 30 minutes or until brown.
Cream shortening in bowl. Add sugar, molasses and egg, mix thoroughly. Sift remaining ingredients together, stir into creamed mixture. Roll into small balls, place on greased cookie sheet. Bake in preheated 375° oven for about 10 minutes or until done.
Brown ground beef in skillet. Add remaining ingredients and simmer for half hour. Serve on hamburger buns. Makes 6 to 8 servings.
In a bowl, combine first four ingredients. Add 1/2 teaspoon salt. Add bananas, buttermilk, shortening, eggs and vanilla. Beat with electric mixer on low speed, until mixed well, then go to medium speed for 3 minutes. Pour batter into 2 greased and floured 8 x 1 1/2-inch or 9 x 1 1/2-inch round pans. Bake in oven at 350° for 30 to 35 minutes or until toothpick comes out clean.
Combine all ingredients and mix well. Store in refrigerator until ready to use. Yields 1 3/4 cups.
Mix cake according to package directions. Pour 1/2 of the batter in 9 x 13-inch cake pan. Bake for 15 minutes at 350°.
Beat eggs and milk. Coat shrimp with spices. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat oil when ready fry shrimp for about 3 to 5 minutes until golden brown.
Slice tomatoes 1/8 inch thick. Dissolve lime in enough water to cover tomatoes. Soak 24 hours. Drain and soak in cold water for 4 hours. Change water every hour. Make a syrup of sugar and 3 pints vinegar and pour hot syrup over tomatoes. Let stand overnight.
Put sliced zucchini into a casserole with lid. Brown bacon and onion. Crumble bacon and add broth to zucchini. Pour tomato sauce over all. Sprinkle Cheddar and Parmesan on top. Cover and bake at 350° for 45 minutes to 1 hour.
Brown ground beef in skillet and drain well. Add chopped onions, chopped bell pepper, black pepper, salt, garlic powder and cumin. Cook about 2 minutes. Add canned tomatoes and cook for about 10 minutes or until juice is mostly gone. Warm taco shells in a 300° oven. Fill with taco meat filling and garnish with shredded lettuce and tomato.
Cream together butter and sugar. Blend in beaten eggs. Mix flour and spices, then mix flour with fruit, nuts and raisins. Add to butter mixture and blend well. (Dough will be stiff.) Store in refrigerator for 2 days. Roll in small balls and bake at 350° for 15 minutes.
Mix Cool Whip, sour cream, condensed milk and powdered sugar in large pan or mixing bowl. Gently toss cake into milk mixture to moisten cake pieces. (Tossing with hands works best and is a lot more fun.) Dump cake into punch bowl or any large bowl. Mix strawberries and glaze together. Drizzle over cake mixture.
Mix together. Add 1 tablespoon water if mixture is extra dry. Roll into small balls. Bake at 325° for 15 to 20 minutes.
Grease 9-inch pie pan. Mix dry ingredients. Combine milk, egg and oil. Then add to dry ingredients, stirring until well mixed. Spread on bottom and sides of pan. Then mix beans, cheese, onion powder and oregano. Cut hot dogs in 1/2-inch slices (leave 2 hot dogs). Mix with beans. Spoon into middle of pie pan. Then cut 2 remaining hot dogs in half, then lengthwise half. Place on top of bean mixture skin side up in a spoke fashion.
Slowly melt 1 cup sugar in saucepan (or iron skillet). Mix 2 cups sugar and milk in another saucepan and boil until first is melted (10 to 15 minutes). Stir constantly. Mix all together. Cook slowly until it forms a soft ball. Remove from heat and add butter. Let cool 5 minutes. Add vanilla. Beat until smooth. Frost a cake made with Duncan Hines butter recipe cake mix.
Boil chicken until cooked. Debone and cut into small pieces. Pour into an 8 x 11-inch baking pan. Heat together soup and bouillon cubes that have been dissolved in the boiling water. Pour over chicken. Pour can of Veg-All on top.
Mix pretzels, margarine and sugar. Press in 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Cool. Mix cream cheese and sugar. Fold in Cool Whip. Put on crust and refrigerate (can be done the night before).
Spread cream cheese in glass dish. Spread chili over cream cheese. Cut cheese in thin slices and layer over chili. Bake in oven at 350° until cheese bubbles.	Serve with tortilla chips (white are best). (Double recipe if you want a large dish.)
Beat 6 egg whites until stiff. Add cream of tartar. Add sugar gradually. Beat until stiff. Fold in saltine crackers (crumbled by hand) into mix. Add nuts and vanilla. Bake at 350° for 25 minutes. Cool. Prepare 2 packages Dream Whip and spread on top; refrigerate. When cool, spread cherry pie filling on top.
In ungreased 2-quart casserole, place layer of rice. Sprinkle with 1 1/2 teaspoons salt and pepper. Pour in 1 can tomato sauce and hot water. Add layers of onion and green pepper, then a layer of ground beef. Sprinkle with 1 teaspoon salt. Top with layer of corn. Add chili powder to last can of tomato sauce; pour over corn. Top with bacon slices. Cover; bake for 1 hour. Uncover; bake for 15 minutes at 375°. This may be made in 2 dishes and freeze one for later use.
Bake cake mix in a 9 x 13-inch pan. Boil milk, sugar and 1/2 cup of coconut for 1 minute. Punch holes all over cake and pour mixture over cake. Cool. Mix 1/2 cup coconut and Cool Whip; spread over top. Sprinkle coconut over all.
Mix dry ingredients, then add vinegar gradually. Add butter and cook until it starts to thicken, stirring constantly. Add beaten eggs slowly, then add milk. Cook on low heat until it starts to boil.
Heat oven to 325°. Lightly grease 8 x 4-inch loaf pan. Arrange bread, overlapping in pan. Top with vegetables, ham, 2 tablespoons green onions and cheese. Beat remaining ingredients and pour over top. Sprinkle with remaining onions and let stand five minutes. Bake uncovered 40 to 45 minutes or until golden brown.
Combine all ingredients in a large bowl. Blend; then beat at medium speed for 4 minutes. Bake in a 13 x 9-inch greased and floured pan at 350° for 40 to 45 minutes. Cool and remove from pan. Top with Pistachio Frosting.
Combine first 3 ingredients in a shallow dish. Dip each breast in milk; roll in crumb mix. Place chicken in lightly greased 12 x 8 x 2-inch baking dish. Bake at 375° for 18 minutes or until done. Serves 6. A family favorite recipe!
Melt margarine in a 9 x 13-inch cake pan. Let brown a little. Mix flour, sugar and milk until smooth, then pour into margarine. Spoon fruit on top of batter. Bake at 350° until done, about 1 hour.
Grease pan well. Combine milk and vinegar. Mix sugar, salt, bran and flour. Then add rest of ingredients. Let stand 1 hour before baking. Pour into bread pan. Bake at 375° for 1 hour.
Heat pudding and corn syrup in large pan. Let boil 1 minute, stirring constantly. Remove from heat; add peanut butter. Stir until melted. Add Cheerios and mix until completely covered with chocolate. Put into 8 x 8-inch greased pan and let cool. Cut into squares when ready to serve.
Mix first 5 ingredients and set aside. Mix next four until smooth. Pour batter over floured fruit until all is coated. Drop by teaspoons onto greased cookie sheet. Bake at 325° for 30 minutes or until light brown.