HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, 1 stick melted butter and egg in an ungreased 13 x 9 pan. Bake at 350° for 10 minutes. Put marshmallows on top. Mix syrup, 1 stick butter, peanut butter chips and vanilla. Stir until melted. Then stir in peanuts and Rice Krispies. Pour over cake. Cover and put into refrigerator until cool.
Mix sugar, oil and eggs; add dry ingredients, apples, nuts and coconut. Mix thoroughly. Bake at 300° for 1 hour and 20 minutes. Grease and flour pound cake pan.
Pour crushed pretzels in a 9 x 13-inch baking pan. Pour the melted margarine over the pretzels. Place mixture in a 325° oven for 10 minutes, stirring twice. Cool.
Preheat oven to 400°. In a bowl, mix chicken, 1/2 of the taco seasoning, 1/2 of the sour cream and 1/2 of the soup. Add 1 cup cheese to chicken mixture. Mix well. In a small bowl, combine remaining soup, seasoning and sour cream. Spoon chicken mixture on each tortilla shell; roll up shells. Place into a 9 x 13-inch baking pan. Spread remaining soup mixture over tops of rolled up tortilla. Bake at 400° for 30 minutes. Sprinkle the remaining cheese over the shells. Return to oven and bake an additional 10 minutes.
Mix crumbs, sugar and margarine. Press onto bottom of 9-inch spring-form pan. Bake 10 minutes at 350°. Increase oven to 450°. Beat cream cheese, sugar and vanilla with electric mixer; blend well. Add eggs, 1 at a time. Mix well after each egg. Blend melted chocolate into 1 cup batter. Pour batter into pan. Drop chocolate batter into making 5 dropping with knife. Make marble by cutting through batter.
Beat the sirloin. Salt and pepper it. Dip one side of the meat into the flour. Heat the oil and fry the sirloin with the floured side down first. Brown it on both sides. Put the meat out of the pan and keep it hot.
In a large bowl, mix cheese, Bisquick and pepper. Fry or boil sausage; mix and drain. Add sausage to other ingredients and mix well. Roll into balls and bake at 350° until lightly brown. Serve warm.
Place ingredients in order in greased baking dish (10-inch). Cover and bake at 350° for 1 hour.
Wash strawberries. Save a few whole for garnish. Put half the remaining berries into a saucepan with sugar. Cut the other berries in half. Crush the berries in the saucepan with pastry blender or potato masher. Combine cornstarch with lemon juice and add to the crushed berries. Cook over low heat, stirring constantly, until mixture has thickened and become transparent. Add remaining half berries. Fold in gently. Pour into baked pastry shell. Chill.
Prepare rhubarb to boil. Stir rhubarb and sugar; let stand for 2 or 3 hours. Boil for 5 minutes. Remove from heat. Add the jello. Put into jars and seal.
Grease a 9 x 13-inch pan. Trim bread. Butter one side of bread. Put 2 layers bread, sausage and cheese. Pour milk-egg mixture over layer. Use spatula to push down until milk comes to top. Cover tightly. Refrigerate overnight. Bake at 350° for 40 minutes.
Melt 1 tablespoon butter in saute pan. Saute mushroom caps, coating well with butter. Combine remaining butter and the next 6 ingredients until blended. Place mushrooms on rimmed baking sheet. Evenly mound filling into each mushroom cavity, pressing lightly. Sprinkle with pepper and cheese. Broil about 6 inches from heat source for 5 to 8 minutes. Serve immediately.
Crush the cookies in a large plastic bag, using a rolling pin, or in a food processor.
Heat oven to 450°. Combine ingredients except cheese and potato chips. Pile lightly in individual baking dishes. Sprinkle with cheese and potato chips. Bake 10 to 15 minutes. Makes 6 servings.
Mix mayonnaise, cream cheese and taco seasoning together. Spread on a plate. Add chopped lettuce, onion and tomatoes. Top off with shredded Cheddar cheese. Place taco chips around the edge of plate to use for dipping.
Mix. Put in pie plate; fill with ice cream. You can eat it plain or dress it up with fresh peaches. This recipe can also be frozen (without the fruit) until it is eaten.
In bowl, beat cream cheese until smooth. Gradually beat in beer or milk. Add Cheddar cheese and red pepper, beating until well blended. Chill 1 hour. Serve as a spread on Triscuits. Garnish with parsley.
Layer all ingredients in a 9 x 13-inch pan. Top with dressing and grated cheese. Let set several hours or overnight.
Mix sugar, syrup and water. Cook until it comes to a boil. Add peanuts and cook until syrup is light brown or until the peanuts are done. Remove from heat and add soda.	Beat until soda is mixed well. Pour in greased pan or foil lined cookie sheet. Cool.
Stir first 4 ingredients; set aside. In large bowl, with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended, then eggs and vanilla. Add flour mixture. Beat until well blended. If necessary, chill dough. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with fork. Bake in 350° oven for 12 minutes or until lightly browned. Remove from cookie sheets. Cool on rack. Makes 6 dozen.
Combine cheese, soup and milk. In a greased 1 1/2-quart casserole, arrange layers of rice, tuna, parsley and soup mixture. Repeat layering. Sprinkle flakes or chips over mixture. Bake in hot oven at 425° for 15 minutes.
Microwave Cheez Whiz according to directions on jar. Place chips on platter. Sprinkle with onions, tomatoes and olives. Pour cheese over top.
Note: Make this at least 10 days before making bread. Do not use quick rising yeast.
Combine flours. In a large bowl thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast. Combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm (120° to 130°). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in additional flour to make a stiff dough. Turn onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Divide dough in half. Roll each half into 14 x 9-inch rectangle. Shape into loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans. Brush with oil and cover with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from the refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With toothpick, puncture any gas bubbles that may have formed. Bake at 400° for 40 minutes or until done. Remove from pans and cool on wire racks.
Brown meat. Add seasonings and mix well. Add remaining ingredients and water as needed. Simmer for awhile until heated all the way through. Serve over tortilla chips. Top with grated cheese.
In a blender, process 1 cup granulated sugar and cornstarch together until finely powdered. Store in a tightly covered container. Use as you would commercial powdered confectioners sugar. This homemade powdered sugar comes in handy sometimes.
In 10-inch skillet, melt butter over medium heat. Stir in remaining ingredients, except rice. Cook over medium heat; stir occasionally until shrimp turn pink and zucchini are crisp but tender (5 to 8 minutes). Spoon shrimp, zucchini with butter sauce over hot cooked rice. Makes 4 servings.
Brown hamburger and drain. Put meat in bottom of a 9 x 13-inch casserole. Layer beans over meat. Pour taco sauce over beans. Spread on sour cream. Sprinkle with cheese. Bake at 350° for 30 minutes or until heated through.
Cut whale into bite size pieces (including blubber). Place in an empty, clean gasoline storage tank. (I'm sure that will be easy to find.) Add vegetables and cover with water. Add seasonings. Cook at 325° for 42 hours, then simmer 6 days. Serves 539,000 people, approximately the population of Alaska.
Place chicken in glass or plastic dish. Combine marinade ingredients and pour over chicken. Cover and refrigerate 3 to 4 hours. Grill over hot coals, turning once, until done. Can be cut into strips and threaded on skewers, then grilled.
In small bowl, mix peanut butter and cereal. Cube apple and add to mixture. Toss until cubes are covered. Yields 1 to 2 servings.
Preheat oven to 350°. Grease a 10-inch tube pan. Mix all ingredients except chocolate chips. Fold chips into batter with spatula. Pour into prepared tube pan. Bake for 1 hour and 15 minutes.
In skillet, cook potatoes and onions in oil. Then add corned beef, milk, salt and pepper sauce. Cook over medium heat until lightly brown, turning occasionally.
Pour all or any fruit in a large bowl. Pour 1 cup of drained juice over the fruit. Sprinkle the instant vanilla pudding over the top; stir well. Sprinkle coconut on top of completed salad. Cover with plastic. Chill for at least 4 hours.
Cream butter, sugar and cream cheese until creamy. Add eggs, one at a time. Add flour gradually, mixing well. Add salt and vanilla. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes.
Preheat oven 350°. In skillet saute onion and celery in butter until tender. Add chicken broth and heat until heated through, stir in rice and chicken. Remove from heat. Gently fold in Butterball stuffing, put mixture into greased 11x7x2 baking dish. Bake covered for 30 minutes. Meanwhile, prepare gravy according to package directions. Spoon gravy over each serving just before serving and top with parsley
Mix in order. Freeze and stir every 2 hours. When ready to serve, add 7-Up to desired consistency.
Beat eggs until thick and fluffy. Add sugar, cinnamon, nutmeg, cloves, lemon juice and melted butter. Blend well. Fold in raisins and chopped pecans (or walnuts). Pour mixture in pastry-lined pie pan. Garnish top with nuts. Bake 30 to 35 minutes at 350°.
Mix jello and boiling water, then add all ingredients except sour cream. Divide into 2 bowls and refrigerate until partially jelled. Frost one bowl with sour cream. Dump second bowl on top of sour cream. Refrigerate until fully jelled.
Add sifted dry ingredients alternately into milk. Beat until smooth. Pour batter into a greased casserole. Put drained fruit over batter and sprinkle with 1/2 cup sugar. Pour 1 cup juice over all. Bake at 375° about 45 minutes. As it bakes, the crust will rise to the top. Serve warm with plain or whipped cream.
Combine ingredients. Spoon into lightly greased 8 x 8-inch pan. Bake at 400° for 25 minutes. Cool 5 minutes before cutting. (Leftover chopped, cooked ham or sausage can be added.) Yields 6 to 8 servings.
Rub butter over surface of unbaked pie shell. Fry bacon crisp and crumble. Combine eggs, cheese, milk, salt, nutmeg and sugar; mix well. Sprinkle shell with bacon and pierce shell. Pour in mixture. Bake at 425° for 15 minutes or at 300° for 40 minutes.
Place ribs in pan with water. Cover tightly with foil. Do not vent. Bake at 250° for 6 to 8 hours. Remove from oven and drain liquids (don't disturb the ribs, they'll fall apart). Chill in refrigerator 4 to 5 hours before grilling. Baste with "My favorite barbecue sauce" to glaze. Enjoy!
Make the pie filling according to the directions on the can. Pour the filling into a greased 9 x 13-inch pan. Sprinkle on the dry cake mix evenly. Sprinkle on the coconut and pecans. Drizzle the melted butter over the top. Bake at 350° for 40 to 45 minutes.
In plastic bag, mix flour, baking powder, salt, paprika, pepper, cashews and sesame seed. Rinse chicken in cold water; drain. Dip into eggs combined with milk. Allow excess to drip. Shake chicken parts in plastic bag, few at a time until well coated. Melt butter in shallow baking pan in 400° oven. Remove pan. Place chicken in pan, turning so both sides are greased. Bake skin side down in single layer, 20 minutes. Turn chicken. Bake 20 minutes or until tender. Makes 12 servings.
Mix cereal, nuts and seeds in a large bowl. Sprinkle mixture with cheese; shake bowl to distribute.
Mix eggs, sugar and biscuit mix well. Stir in pecans. Pour into a greased and floured 9 x 12-inch cake pan. Bake at 300° for 45 minutes. Cool in pan. Yields 15 servings.
Salt both sides of meat with 3 salts. Place meat on foil and pour liquid smoke around meat.	Seal foil and bake at 275° for 4 hours. Open foil and	pour barbecue sauce over meat. Bake 1 hour more with foil open.
Heat oil in a large saucepan or Dutch oven. Add onions and saute over low heat. Add water and chicken bouillon cubes. Heat to boiling. Stir occasionally until cubes dissolve. Gradually add noodles and salt; cook, uncovered, for 3 minutes. Stir in broccoli and garlic powder. Cook 4 minutes more. Add milk, cheese and a little pepper. Cook until cheese melts. Makes 4 quarts. Can be frozen.
Beat eggs until light yellow. Add cream cheese; mix until well blended. Add sugar and almond extract. Oil a 9-inch glass pie plate. Wipe up excess oil with a paper towel. Pour cream cheese mixture into pie plate and bake at 350° for 30 to 35 minutes. Test with a toothpick. Be sure the cheese cake is not too brown. Cool.
Mix all ingredients until well blended. Pour in greased 13 x 9-inch baking dish. Bake at 325° for 55 minutes.
Drain pineapple, reserving 1/2 cup of juice. Tear or cut cake in 1-inch cubes; set aside. Combine pudding mix, milk and 1/4 cup reserved juice; mix on low speed 2 minutes. Whisk in sour cream, then fold in pineapple. Place half of cake cubes in bottom of serving bowl; drizzle with half of remaining pineapple juice. Pour half of pudding mixture over cake. Cover pudding with remaining cake. Drizzle with remaining juice and cover with remaining pudding. Chill 3 hours, then spread on Cool Whip.
In a mixing bowl, beat eggs, sugar, oil and milk. Combine flour, cocoa, baking powder and salt; add to egg mixture and mix well. Stir in vanilla. Pour into a greased 8-inch square baking pan. Bake in 350° oven for 30 to 35 minutes. Let cool.
In a mixing bowl, combine eggs, oil, buttermilk, sugar and vanilla; mix well. Combine together flour, cinnamon, baking soda and salt. Stir into egg mixture. Stir in pineapple, carrots, raisins, nuts and coconut. Pour in greased and floured pan. Bake at 350° for 50 to 55 minutes or until cake tests done. Do not overbake. Cool. Frost with Cream Cheese Frosting.
Cut biscuits in halves. Shake pieces in a paper bag full of the sugar and 1 teaspoon cinnamon. Arrange pieces in a Bundt pan. Melt margarine; add brown sugar and 2 teaspoons cinnamon. Pour over pieces in the pan. Bake at 350° for 30 minutes. Serve warm.
Mix Jiffy cake mix by directions on box. Bake in a 9 x 13-inch buttered cake pan for 15 to 20 minutes (layer will be thin). Cool.
Mix peaches with 1/2 cup sugar and cinnamon. Let stand at room temperature. Sift together the flour and baking powder. Blend in 6 tablespoons sugar, salt and butter. Combine egg and milk. Stir into flour mixture and blend well. Spread dough into well-greased 9 x 7-inch pan. You may double the recipe for a 13 x 9-inch pan. Top with peaches and juice. Cream together the butter, 1/2 cup sugar and 6 tablespoons flour. Drop here and there over peaches. Bake 35 minutes at 400°. Serve with Cool Whip, ice cream or milk on top.
Cook first 3 ingredients to boil. Cool. Add pineapple, nuts and Cool Whip. Spoon into 8 x 8-inch glass pan or a large bowl.
Preheat oven to 300°. Combine flour and cocoa. Mix well and set aside. With an electric mixer at medium speed, blend sugars and butter, beating to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla and beat until fully mixed. At low speed, add the flour and chips. Do not overbeat. Drop by tablespoon onto ungreased baking sheet. Bake for 18 to 22 minutes. Immediately transfer cookies to a cool surface.
Mix squash, onions and salt. Cover with ice. Let stand 3 hours. Drain well. Heat other ingredients. Then add drained squash and onions. Bring to a boil. Put in hot jars and seal.
Mix all ingredients except chocolate chips together and beat well for five minutes. Fold in chocolate chips. Pour into a well-greased and floured Bundt cake pan. Bake at 350° for 50 minutes. When done, let sit in pan for five minutes, NO MORE. Turn onto a cake plate.
Brown and drain beef, garlic and onion. Add spaghetti sauce. Mix cheese, egg, seasonings and spinach together in separate bowl. Place 3 uncooked lasagna noodles in center of pan. Spread noodles with half the cheese and spinach mixture. Then a layer of sauce, repeat with 3 noodles and rest of cheese mixture. Top with 3 noodles and remaining meat sauce. Sprinkle with additional Mozzarella, if desired. Pour 1 cup water around edges. Cover securely with foil. Bake at 350° for 1 hour and 15 minutes. Let stand 15 minutes before serving. May serve with Parmesan cheese, if desired.
Mix first 5 ingredients in microwave dish. Microwave, uncovered, on Medium-High 6 to 8 minutes, stirring 3 times. (Mixture should be getting thick.) Stir 3 or 4 tablespoons hot mixture into beaten egg yolks, then add yolks to hot mixture. Microwave uncovered on Medium-High for approximately 2 1/2 minutes or until thick. Add 1 teaspoon vanilla. Pour into baked crust. Beat whites; add 3 tablespoons sugar. Put on top and brown in oven.
Bring brine to boil and let cool. Pour over cucumbers. Put lid on jars; refrigerate. Shake every day for 5 days. Keep refrigerated and they will last a year or more.
Arrange graham crackers in ungreased 15 1/2 x 10 1/2 x 1-inch pan. Place margarine and sugar in saucepan. Heat until boiling and let boil on low heat for 2 minutes, stirring constantly until blended. Stir in nuts. Spoon over crackers evenly. Bake at 400° for 5 minutes. Cut each cracker in half while warm. Cut strips in half, if a bite-size is desired.
Mix all ingredients together; bake at 350° for 1 hour. Stir occasionally, adding reserved liquid if mixture seems dry.
Combine the boiling water and the cocoa and let it cool. Set aside. Sift together in a bowl the flour, sugar, baking soda and the salt. Make a well and add the salad oil, egg yolks, vanilla and the cooled cocoa mixture. Beat until smooth.
Mix sugar into oil as if creaming sugar; then beat in eggs. Sift dry ingredients and mix together. Then add carrots. Cook at 350° for 35 minutes. When cool, slice each layer in half and frost with Cream Cheese Icing.
Boil breasts. Reduce to low heat and simmer 8 to 10 minutes until cooked. Remove, cool and cut up. Boil chicken water. Add pasta and cook 10 minutes until firm and tender. Drain well. Cook bacon and drain. Break into small pieces. Add pasta to dressing. Toss. Add rest of ingredients and toss to mix.
Let cheese set out for 1 1/2 hours. Mix all together. Form into a ball. Roll in crushed pecans.
Mix flour, salt, pepper and paprika together. Dip cut up pieces of chicken in buttermilk, then dredge in flour mixture. Deep fry at 325° until done. Drain on paper.
Mash sweet potatoes until smooth. Beat in 1/4 cup brown sugar, 6 tablespoons orange juice, 1/4 cup butter, salt, eggs, cinnamon and cloves. Spoon mixture into buttered, 2-quart casserole dish. Top with pecan halves.
Mix chicken, soup and sour cream in baking dish (2-quart). Melt butter. Mix with crackers. Spread over chicken. Sprinkle with poppy seed.
Mix together and press into 9 x 13-inch pan. Bake at 325° for 7 minutes. Cool.
Pour orange juice into a shaker. Put powdered milk into shaker too. Add vanilla and about 4 ice cubes. Put the top on the shaker tightly. Shake it like mad. Pour your shakes into tall glasses.
Blend eggs, oil, sugar and vanilla in a food processor bowl until smooth. Slowly add carrots (through the feed tube). When carrots appear to be fully grated, remove lid and add flour, baking powder, baking soda, salt and cinnamon. Replace lid and blend until the dry ingredients are thoroughly mixed. Pour batter into a greased and floured 10-inch tube pan. Bake for 1 hour at 350°.
Combine ingredients and pour over chops in heavy plastic bag. Refrigerate 4 to 24 hours. Broil or grill, turning once after 10 to 12 minutes. Baste occasionally with reserved marinade.
Mix all ingredients together. Form into a ball; cover with plastic wrap. Chill in refrigerator a few hours or overnight. Roll dough out a little at a time in a small amount of flour. Cut into squares and fill with your favorite fillings. Fold 2 of the opposite corners to middle and pinch together. Bake on ungreased cookie sheet in 375° oven for 15 minutes or until bottoms are lightly golden.
Thaw the chopped broccoli and drain well. Add rest of ingredients and pour into baking dish. Bake in a 350° oven for 45 minutes. Add grated cheese on top.
Cut up stew meat into small chunks. Add water (enough to cover meat). Combine tomatoes, onion, salt, Worcestershire, chili powder and bay leaves in pot with meat. Cover and cook on low-medium until meat is done. Add remaining ingredients and cook on low for about 2 hours or until vegetables are tender. Serves 8.
Cook potatoes and onions in the water until tender. If desired, mash potatoes slightly with fork to thicken the soup. Add milk, margarine and seasonings. Heat. Yields 4 servings.
Mix ingredients together. Pour into 2-quart baking dish. Bake at 350° for 40 minutes or until done.
Scrape uncooked corn from the cob. Heat butter until melted. Stir in sugar and flour and remove from heat. Gradually stir in cream. Add well beaten eggs, baking powder and salt. Mix well. Fold in corn, stirring until well mixed. Grease a 2-quart casserole. Pour in corn mixture. Bake 45 minutes at 350°. Sprinkle with cinnamon. Serves 6.
Bring all to boil, then simmer 15 minutes and add pieces of pork, beef or chicken.
Brown sausage, drain. Combine sausage with cream cheese and Rotel. Stir until cream cheese is melted. Pour into a baking dish and bake at 350° uncovered, for 30 minutes. Serve with tortilla chips.
Combine flour and salt; use to coat pork. Brown pork in shortening in large skillet over medium heat. Continue cooking 20 minutes, stirring constantly, or until pork is tender. Always cook pork thoroughly. Combine sugar, cornstarch and vinegar. Set aside. Add remaining ingredients to skillet; bring to a boil, stirring to loosen particles in bottom of skillet. Add cornstarch mixture; cook and stir until slightly thickened. Cover and simmer 5 minutes. Makes 4 servings.
Cut steak into 6 pieces. Place in buttered baking dish and sprinkle with onion soup mix. Add mushrooms. Blend mushroom soup and liquid from sliced mushrooms. Pour over steak; cover and bake at 450° for 15 minutes. Reduce heat to 350° and continue baking for 1 hour and 15 minutes. Serve over hot fluffy rice.
Mix with wire whip or spoon. Do not use blender. Keep refrigerated. Stir well before using. Flavor improves if made 24 hours before using.
Mix first 4 ingredients; bring to a boil and boil one minute. Stir in remaining items and drop by spoonfuls onto wax paper.
Preheat oven to 225°. Grease cookie sheet. Mix first 5 ingredients. Add dry ingredients. Mix with fruits and nuts. Drop by spoonful onto greased cookie sheet. Bake at 225° (slow) for 20 to 30 minutes.
Boil chicken until tender. Cook shells according to package directions. Drain and lay on wax paper to prevent sticking. Make Stove Top dressing according to directions, using chicken broth instead of water. To Stove Top, add the meat of 3 chicken breasts which have been cubed. Stuff this into cooked shells. Mix 3 cans of cream of chicken soup with the 1 1/2 cans of chicken broth. Place small amount of sauce in bottom of casserole dish. Place shells in pan and pour the remaining sauce over the top. Sprinkle with Parmesan cheese. Bake at 350° in metal pan or 325° in glass dish until top is bubbly.
Mix mayonnaise, sour cream, parsley, onion and Beau Monde together until well blended. Dice meat, add to mixture and mix well.
Prepare ingredients as stated. Butter large oblong casserole dish. Alternate layers of tortilla squares, chicken, cheeses, soup and salsa, approximately 2 layers. Save a little cheese for the top. Best if refrigerated overnight for flavors to mingle. Bake 1 1/2 hours at 300°. Serve topped with chopped green onions, salsa or avocado pieces or whatever you may choose.
Soak shrimp in ice water in refrigerator. Drain. Combine other ingredients and then add shrimp. Serves 6.