HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break up cake. Put into a 9 x 13-inch cake pan. Dissolve jello in 2 1/2 cups boiling water. Add salt, sugar and frozen strawberries. Stir until cool. Fold in prepared whipped cream. Pour mixture over cake. Cool in refrigerator. Enjoy.
In bowl, mix all ingredients together in order listed. Pour into greased and floured 10 inch pan. Bake for 1 hour at 350 degrees. Let cool completely. Spoon peach cream cheese frosting on top and drizzle on sides.
In a large bowl, mix first 4 ingredients. Bring water to a boil. Add spinach, onion and margarine. Continue boiling about 5 minutes. Pour this over rice mixture. Stir and cover tightly. Bake 30 minutes at 375°, then remove from oven and stir in cubed cheese. Bake, uncovered, for 10 to 15 minutes.
Cream butter and sugar. Add egg and vanilla. Add dry ingredients gradually. Roll out 1/8-inch thick. Cut out. Bake at 350° for 11 minutes. Melt chocolate chips and vegetable shortening. Dip cookies & let cool on wax paper.
Brown chops over medium heat, turning once. Place in single layer in shallow dish. Mix together the bread cubes and poultry seasoning. Top each chop with mixture. Combine soup and 1/2 cup water in frying pan used for browning chops. Pour over stuffing and chops. Bake, uncovered, for 1 hour until chops are tender.
Mix hamburger meat, pork sausage, chili powder, rice, salt, tomatoes and garlic. Set aside. Wash cabbage. Pour hot water over cabbage until it will separate the leaves. Put a small amount of meat mixture in each leaf. Roll up, placing in a large pot. When completed, pour tomato juice over them. Cook until rice and meat are done, about 1 hour.
Mix the cereals, pretzels and salted nuts in a large covered roaster. Melt the fats together and add Worcestershire sauce. Mix lightly through cereal mixture. Add Accent and garlic salt and toss mixture. Put cover on roaster; place in a 225° oven for 2 hours. Mix every 15 minutes.
Mix spices and salt with sugar; add to sweet potatoes. Stir until well mixed; add milk slowly to eggs. Combine the two mixtures and pour into unbaked pie shells. Place in hot oven for 5 minutes, reduce heat and bake until custard is set. Serve plain or with whipped cream.
Mix in blender all ingredients except cinnamon. Pour in pie pan. Sprinkle cinnamon on top. Bake at 375° for 45 minutes.
Soften cream cheese in microwave oven about 15 to 20 seconds, depending on heating variations of your microwave. Stir together Cool Whip and cream cheese, then add your powdered sugar. Mix this together until smooth. Set this aside until crust is made.
Mix all ingredients together well. Form into balls, roll in flour, then brown in oil. Place in a covered casserole. Mix catsup and water and pour over meatballs. Bake at 350° for one hour. Makes 20 to 25 meatballs.
In a small bowl, combine sugar with orange extract. Stir and blend with a fork until no trace of extract moisture remains. Add remaining ingredients. Stir. Sift to blend thoroughly. Store in airtight container. Makes 1 cup mix.
Re-sift the flours and salt together. Beat with a fork the oil and ice water until emulsified. Pour over flour all at once, tossing lightly to mix. Form quickly into a ball, handling as little as possible. Divide in half and roll out each half between sheets of waxed paper or heavy plastic. Remove top paper and fit loosely into pie pan. For single baked crust, prick bottom and bake at 450° for 10 to 12 minutes. Makes 2 crusts. Very good.
Dissolve jello; set aside. Combine rest of ingredients and add jello. Pour into 9 x 9 dish and let set.
Puree strawberries in electric blender. Combine condensed milk and whipped topping; stir until well blended. Stir in strawberries, pineapple and lemon juice. Spoon mixture into a 13 x 9 x 2-inch pan. Freeze until firm. Let stand at room temperature 15 minutes before serving.
Put butter and eggs out night before making cake. Cream butter, shortening and sugars. Cream and cream and cream, until very fluffy. Add eggs, one at a time, beating well after each one. Mix flour and baking powder. Add alternately with milk, beginning and ending with flour. Add vanilla and nuts. Pour into well-greased tube pan. Bake in oven preheated to 350° for 1 hour and 15 minutes.
Heat water and milk to lukewarm. Mix together the salt and sugar; add milk and water. Add shortening. Add flour (enough to make a stiff dough). Let rise in warm place until double in size. Punch down and knead. Shape into rolls or loaves. Put to rise again until double. Bake at 400° until done.
Combine mayonnaise and egg in a large bowl; mix in the next 5 ingredients. Stir in crabmeat and 1 to 1 1/4 cups breadcrumbs or enough to hold mixture together. Shape into 8 patties. Coat patties with remaining breadcrumbs. Heat butter and oil in a large heavy skillet; add crab cakes in batches and fry until lightly browned on both sides. Serve with tartar sauce.
Combine the graham cracker crumbs, honey and oil. Mix well and press into a 9-inch pie pan. In a mixing bowl, beat together the eggs and egg white until foamy. Add all other ingredients. Beat until smooth and creamy. Pour into the crust and bake at 350° until slightly browned and firm in the center, about 45 minutes. Yields 10 servings.
Combine marinade ingredients and pour over chicken breasts. Marinate for 4 hours. Drain and bake chicken for 30 minutes at 350 degrees.
Sprinkle both sides of the brisket with salt, pepper and garlic powder. Cook, covered, with no water at 325°, allowing 1 hour per pound. Before last hour of cooking, remove brisket and slice. Return to pan and add barbecue sauce mixed with water. Almost cover meat with sauce. Cook 1 hour longer, covered. Serves 8 to 10.
Dissolve Jell-O in 2 cups boiling water; add orange juice and juice from pineapple with enough water to make 1 1/2 cups liquid. Let stand in refrigerator until it begins to congeal. Add cranberry sauce, pineapple and nuts. Mix and pour in mold and let congeal. Delicious.
Cook Rice-A-Roni according to package directions; cool. Mix remaining ingredients with the rice and refrigerate several hours before serving.
Cream butter, peanut butter and both sugars. Beat in eggs and vanilla. Mix dry ingredients together. Cream into first mixture. Form into 1-inch balls (walnut size). Put in tassie pans. Leave in balls. Bake 8 to 10 minutes at 350°. Remove from oven; press Reese's cup into baked cookie until crust is even with top of Reese's cup. Cool in pans for 10 to 15 minutes.
Combine meat, salt and pepper. Shape into 24 tiny meat balls. Saute in hot oil. Combine vinegar, water, brown sugar, mustard, pepper, salt, onion salt, cayenne pepper, lemon juice, onion and butter in saucepan. Simmer 15 minutes. Add ketchup and Worcestershire sauce.
In a skillet, cook onion in butter until tender. Add potatoes, water and 1/2 teaspoon of salt. Cover and cook over medium heat for about 10 minutes or until potatoes are tender. Stir occasionally. Beat together eggs, milk, 1/2 teaspoon salt and dash of pepper; stir in ham or bacon bits. Pour over potato mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges. Use spatula to lift and fold partially covered egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for about 4 minutes or until eggs are cooked but still glossy and moist. Delicious! Serves 6 or 8.
Mix all ingredients together. Pour into a store bought pie crust (suggest butter flavor). Top with cherries and coconut.
Cook rice 20 minutes; drain. Add all ingredients and cook slowly until juice of tomatoes is absorbed. Serve hot.
Cream butter and set aside. Grind dates. Blend with eggs and vanilla to make a paste. Stir in dates and butter into batter. Add flour, milk powder, oats, raisins, chips, sunflower seeds and pecans. Mix and drop by spoonfuls 1/2-inch apart on greased cookie sheet. Bake at 325° in regular oven for 10 to 15 minutes or conventional oven for 7 1/2 minutes to 10 minutes, until peak begins to brown. Makes 5 dozen.
Brown chicken breasts in butter in a heavy skillet. Stir curry powder into pan juices; sprinkle Beau Monde over chicken. Blend jam and sherry. Pour over chicken. Place lemon slices on chicken breasts. Cover and simmer 35 to 45 minutes. Remove chicken to warm serving platter; boil pan juices to reduce slightly. Spoon over chicken to serve.
Cream butter and cream cheese. Blend in egg yolk and vanilla. Add dry cake mix, 1/3 at a time, mixing well after each addition. If mixer is used, add the last third by hand. Cover and chill 30 minutes. Preheat oven to 375°. Roll dough into 1-inch balls and place on ungreased cookie sheet so cookies will not run together during baking, approximately 2 inches apart. Take a pecan half and push down into top of each ball. Bake 8 to 10 minutes. Store covered.
Toss sliced berries with 1/4 cup sugar. Let stand 30 minutes.
Beat egg. Add tomato soup; mix. Add stuffing mix, hamburg, salt and pepper. Pour into bread pan or loaf pan. Top with bacon, if desired. Bake at 350° for 1 hour.
Use medium pot to cook the potatoes. Use medium pan to cook noodles until done. Cut up onion, peppers and celery and add to potatoes. Take medium bowl and mix flour and milk until thick. When potatoes, onion, peppers and celery are done, add thickening to potatoes and stir until mixed well. Add noodles and stir until mixed.
Sift dry ingredients. Beat egg whites and cream of tartar together. Mix together other ingredients. Fold in egg whites. Bake at 350° until tests done.
Preheat oven to 325°. Combine all ingredients in a bowl. Place in a 2-quart casserole dish, coated with nonstick spray. Bake 30 minutes. Stir and bake 30 minutes longer.
Combine all ingredients in a large bowl and beat just until blended. Pour into well-greased and floured 13 x 9-inch cake pan. Bake at 350° for 40 to 45 minutes or until done. Serves 24. Exchange: 1/2 bread, 1 fat. Calories per serving: 86.
Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously, about 20 strokes. Allow dough to rest (about 5 minutes) while preparing sauce.
Cut up fryers and wash. Dip into flour with seasoning and then into milk and back into paper bag with flour mixture. Then drop into deep oil very hot. Cover with lid. Cook until done.
Mix cornmeal and flour. Add egg and milk. Stir just until dry ingredients are moistened. Stir in cracklins. Heat a well-greased 10-inch cast-iron skillet until good and hot. Pour batter into skillet. Bake at 450° for 25 minutes or until golden brown. Yields 8 to 10 servings.
Brown the chicken on all sides in the bacon drippings or butter in a large, heavy skillet. Remove the chicken to a platter. Cook the onions slowly in the fat remaining in the skillet for 5 minutes. Stir in the flour and cook, stirring until the flour turns a light brown. Add the ham or sausages, chicken and tomatoes. Cover tightly and simmer 20 minutes. Add the chicken stock, rice, garlic, green pepper and seasonings. Cover tightly and simmer 20 more minutes. Do not stir. Gently push the shrimp down into the rice and simmer 2 or 3 minutes until the shrimp turn pink. If the jambalaya seems dry when done, add a few tablespoons of hot chicken stock. Makes 8 servings.
Mix butter, sugar and egg yolk well. Add vanilla; mix well. Gradually add flour, mixing well. Roll into small balls or drop from teaspoon onto greased cookie sheet. Bake at 350° for about 10 minutes. Fun to decorate.
Mix in enough bread crumbs for consistency to be moist, but not dripping. Spoon into clam shells. Do not smooth tops. Rough tops make more desirable browning. Place in pan and bake at 400° for 20 minutes or more until tops are browned and crusty. Serve with lemon wedges.
Preheat oven to 400°. Lightly grease with shortening a 10 x 1/2-inch pie plate. Cook crumbled beef and onion in skillet until brown, about 10 minutes. Drain, then stir in salt and pepper. Spread beef mixture in pie plate and sprinkle evenly with cheese. Beat milk, Bisquick and eggs until smooth. Pour evenly into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes before cutting. Garnish with pickle slice and catsup, if desired.
Beat the ingredients. Line pie crust with pecans. Pour filling over pecans and bake at 350° for about 50 to 55 minutes.
Dissolve sugar in hot tea in small bowl. Add orange juice, lemon rind, lemon juice and rum; chill. Just before serving, pour rum mixture and champagne over ice in a punch bowl. Garnish with fresh orange slices and mint, if desired. Yields 2 quarts.
Rinse chicken with cold water and pat dry. Cut off and discard joint tip of each wing and half wings at the main joint. In food processor or blender, combine cayenne, paprika, garlic powder, oregano, thyme, onion powder, salt and white and black peppers. Process until well blended. With machine on, slowly pour in oil and process until a thick paste forms.
Combine cucumbers, onions, peppers and salt. Add water to cover vegetables. Let stand 12 hours; drain. Combine sugar, vinegar and celery seed; bring to a boil. Pour over vegetables and cool. Pack in plastic freezer containers; seal airtight and freeze.
Cream margarine, cream cheese and sugar well. Beat in egg yolk, vanilla and grated orange rind. Blend in flour, salt and cinnamon. Fill cookie press. Form cookies on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes.
In a microwave bowl, combine sugar and syrup. Cook on High for 4 minutes. Add nuts. Stir and cook on High for 4 minutes. Add margarine and vanilla; cook on High 1 minute. Stir and add baking soda. Stir until foamy. Spread on a greased cookie sheet, cool and crack up.
Brown pork chops and pour off drippings. Place in a baking dish. Lightly mix bread crumbs, onion, melted butter, poultry seasoning and 1/4 cup water. Divide into 4 equal parts and place a mound of stuffing on each pork chop. Blend soup and 1/3 cup water. Pour over stuffing. Bake at 350° for 1 hour.
Combine dry ingredients. Cut in shortening. Stir in yeast mixture and buttermilk. Roll and cut out. Cook at 450° until brown. This dough may be covered and refrigerated for several days and used as needed.
After mixing first 8 ingredients, form into patties about the size of 2 hamburgers. Mix catsup and brown sugar together in small bowl. Place patties on shallow pan, then spoon the catsup and brown sugar mixture over each. Bake at 350° for 20 to 25 minutes.
Brown meat and onion. Add all other ingredients to browned meat. This can be made in slow cooker or in oven.	Bake 1 hour at 350° in oven; about 4 hours if using slow cooker.
Heat oil in heavy skillet or wok. Stir-fry chicken 2 to 3 minutes. Add onion, carrot, pepper and celery. Stir-fry 3 minutes. Stir in water chestnuts, broth and soy sauce. Cook 3 minutes. Blend sugar, cornstarch and water. Add to chicken and stir until thickened. Serve over rice.
Combine Jell-O with boiling water and let cool. Whip in lemon juice and salad dressing until smooth. Stir in cottage cheese, cucumber and onion. May pour in a mold or pretty glass bowl. Very summery flavor!
Dissolve jello in hot water, then add cold water. Add frozen strawberries. Place in refrigerator until partially set, then add cakes which have been broken into small chunks, about the size of walnuts. Pour mixture into mold or tube pan and return to refrigerator until firm. Remove from pan or mold and frost with whipped cream. (May use Cool Whip if preferred.)
Mix flour, brown sugar, cinnamon and butter with hands. Save 1 cup crumblies and set aside. Add applesauce, baking soda and boiling water. Mix with spoon. Pour in greased 13 x 9-inch pan. Top with crumblies. Bake at 375° for 40 minutes.
Cook unpeeled potatoes. Cook Polish sausage. Cool before adding to salat. Mix all ingredients with potatoes.
Beat margarine and shortening until smooth and shiny. Add sugar gradually and continue to beat until very smooth and fluffy. Add eggs one at a time beating after each one. Add flour and baking powder alternating with the milk. Add flavorings. Pour into 10-inch greased Bundt pan. Put in cold oven. Bake at 325°. Remove from pan while warm.
In a large pot of boiling salted water, cook fusilli until just tender, 10 to 12 minutes. Drain well. Add cream cheese and milk to pot. Cook over medium heat, stirring constantly, until cream cheese is melted and well blended with milk. Add pasta and toss to coat. Reduce heat to medium-low. Stir in mustard, ham, vegetables, salt and pepper. Cook, stirring occasionally, until vegetables are very hot and crisp-tender, 5 to 7 minutes. Serve topped with a sprinkling of grated Parmesan cheese.
Mix well all ingredients; shape into balls size of walnut and place in a shallow pan one layer in each pan. (You can make bigger meatballs.) Make sauce with 3 cups catsup, 1 cup brown sugar and 1/2 teaspoon garlic powder; mix well and pour over meatballs. Bake 45 minutes in 350° oven. Freezes well; better if made the day before.
Grease a 9 x 1 1/4-inch or a 10 x 1 1/4-inch pie plate. Blend all ingredients 1 minute on high in blender. Pour into pie plate. Bake at 350° for 50 to 55 minutes.
Sprinkle beef cubes with flour that has been mixed with seasoning. Toss with Wesson oil in 3-quart casserole or baking pan. Bake, uncovered, at 400° for 30 minutes, until brown. Stir once. Add vegetables, tomatoes and water. Cover and bake 1 3/4 hours at 350° or until tender.
In a medium skillet, cook onion in butter or margarine until tender, but not brown. Stir in tomatoes, chili peppers and salt. Simmer, uncovered, for 10 minutes. Add cheese a little at a time until cheese is completely melted. Serve immediately with tortilla chips or corn chips. This can be prepared ahead of time by leaving out the cheese and later microwave with cheese, stirring frequently.
Lightly brown beef and onion. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagna as directed; drain.
Melt butter in skillet. Add uncooked rice and diced beef. Saute over low heat until rice is golden brown, stirring occasionally. Dissolve bouillon cube in hot juice, add onion, pimiento, salt, liquid and pepper to rice mixture. Blend lightly, cover. Cook 15 to 20 minutes or until all liquid is absorbed and rice is dry and fluffy.
Cream butter, shortening and sugar; add egg yolks. Add flour and soda, alternating with buttermilk. Add other ingredients except egg whites. Fold in stiffly beaten egg whites. Bake in 350° oven for 25 minutes in 3 greased and floured 8-inch pans.
Combine sugar, cocoa and salt. Add eggs, butter, milk and vanilla. Mix well. Pour into pastry shell. Bake at 350° for 45 to 50 minutes.
Mix all ingredients in large casserole. Cover with cheese and onion rings or potato chips. Bake uncovered for 30 minutes at 350°. Serves 8 to 10.
Preheat oven to 350°. In a small bowl, combine flour, cinnamon, salt, baking powder and baking soda; set aside. In a large bowl, combine butter, honey and brown sugar; beat until creamy. Beat in egg and vanilla. Blend in flour mixture alternately with milk. Stir in butterscotch morsels, oats, walnuts, raisins and wheat germ. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350° for 8 to 10 minutes. Allow to stand 2 minutes before removing from cookie sheets; cool completely. Makes about 5 dozen 2 1/4-inch cookies.
Brown Rice-A-Roni in butter. Add celery and onion. Add broth and seasoning and mix. Let simmer 20 minutes. Add cheese and chicken. Serves 6 to 8.
Combine all ingredients in electric crock-pot (except hot dogs). Stir several times until melted and mixed. Add hot dogs and let simmer at least 1 hour.
Add soda to boiling water; mix all other ingredients in order given. Pour batter into 13 x 9 x 2-inch greased and floured pan. Bake at 350° for 55 minutes. Serve with Cool Whip.
Beat egg, shortening, butter, vanilla and one-half of cake mix until smooth. Stir in remaining cake mix until smooth. Roll dough out and cut into squares. Bake at 375° for 8 to 10 minutes.
Brown and drain meat in large kettle. Add all but potatoes and cook until vegetables are nearly done. Add potatoes last 20 minutes.
Boil sugar, margarine and milk for 1 minute. Remove from heat and immediately add peanut butter, oats, cocoa and vanilla. Drop from teaspoon onto wax paper until cool.
Saute pecans in 1/4 cup butter until light brown and crunchy, set aside. Combine eggs, brown sugar and 1 cup of whole milk in top of double boiler. Place over simmering water and beat with electric mixer until thickens, approximately 5 minutes. Beat in 1/4 cup batter. Add a little at a time and continue to beat 5 to 7 minutes. Let this cool after adding pecans. I put in refrigerator/freezer for 30 minutes. Add can milk and Eagle Brand milk. Mix well. Pour into 1 gallon freezer. Add whole milk to fill line. Freeze. Yields 4 quarts.
Cook sausage over low heat until done and a crumbly consistency; drain and set aside. Spread butter on bread and cut into cubes. Place bread in a 13 x 9-inch dish. Sprinkle sausage on bread and cheese on top of sausage. Combine remaining ingredients. Beat well and pour over cheese. Chill 8 hours or overnight. Bake at 350° for 40 to 50 minutes until brown. Serves 8 to 10.
Mix ingredients. Pour in pie crust, top with other crust. Slice top. Bake at 350° for 35 to 40 minutes.
Mix orange jello with 1 cup hot water, stir until dissolved. Mix pineapple juice with enough water to equal 1 cup, add to jello. Allow to set until almost jelled. Add shredded carrots, crushed pineapple and chopped pecans. Put in mold and place in refrigerator until set.
Melt butter in saucepan and add onion; cook until tender. Add beef broth and water and bring to a boil. Stir in brown gravy mix and simmer for 5 to 10 minutes. Divide into small ovenproof soup bowls. Place a piece of French bread with Swiss cheese on top. Bake at 450° for about 3 minutes.
Drain the oranges and pineapple and pour in the bowl. Add the sliced bananas and defrosted strawberries. Coat everything with the peach pie filling. The preserves in the pie filling keeps the bananas from turning brown. Refrigerate until chilled and serve.
Melt butter, then mix all ingredients together with butter and bake at 375° for 1 hour or until all liquid is gone.
Cook carrots; drain. Cut onion into rings. Combine remaining ingredients and bring to a boil. Pour over carrots and onion. Refrigerate overnight. Serve hot or cold. Keeps well. Serves 8.
Drain pineapple, but not dry. Mix sugar, flour and cheese. Sprinkle over pineapple. Crumble crackers and sprinkle over pineapple mixture. Melt margarine and pour over top. Bake 30 minutes at 300 degrees.
Mix and pour into greased dish. Bake at 350° for 30 minutes.
Mix thoroughly and bake at 350° for 10 minutes. Cool and top with 2nd layer.
Mix well and cook over low heat, stirring constantly, for 10 minutes. Add 2 cups Rice Krispies. Cool. Form in small balls and dip in coconut.
Peel onions and slice 1/4-inch thick. Saute onions, garlic and mushrooms in butter until tender. Blend in flour and seasonings. Arrange half of the onions in a buttered baking dish. Sprinkle with half the Swiss and Parmesan cheeses. Top with remaining onions and cheese. Dissolve bouillon cube in water. Pour over onions. Bake in a 375° oven for 20 minutes. Garnish with chopped parsley. Good with either meat or poultry. Serves 6.
Let cream cheese become room temperature. Dice chipped meat and onion. Mix with cream cheese. Add garlic. Mix well. Roll into a ball or use as a cheese spread. Chill until ready to serve.
Pour 5 cups boiling water over tea bags; add mint sprigs. Cover and steep 5 minutes. Stir in sugar; steep 5 more minutes. Remove tea bags. Pour tea through a fine wire-mesh strainer into a pitcher, discarding mint sprigs. Stir in concentrates and 6 3/4 cups water. Chill. Serve over ice. Garnish, if desired.
Wrap 6 or 8 green beans with bacon; secure with a toothpick. Place in a casserole dish. Repeat until you run out of green beans. Sprinkle with brown sugar. Spoon barbecue sauce over beans and bake at 350° for about 30 minutes.
In a large soup pot, heat apple juice with cinnamon candies until they melt. Serve from your crock-pot.
Mix and make into balls. Bake at 400° for 10 to 12 minutes.