HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in pan. Add brown sugar, corn syrup and water. Stir over moderate heat until mixture simmers and sugar dissolves. Pour 1/2 of syrup into each of the two greased and floured 9-inch round cake pans lined with wax paper. Sprinkle with nuts. Mix cake according to package directions and divide in each pan. Bake according to package. Cool 5 minutes and remove from pans. Scrape any topping off and spread on cake. Cool completely. Beat Cool Whip, pudding and milk until thick. Spread on both layers. Top with second layer. Spread frosting on top. Refrigerate.
Heat sugar and pineapple to boiling. Remove from heat; add Jell-O which has been dissolved in 1/2 cup cold water. Let stand until congealed (put in refrigerator). Add cheese and Cool Whip.
Mix well. Pour into buttered baking dish and bake at 425° for about 25 minutes or until done. This is particularly good with chicken, pork and any vegetable.
Slightly thaw frozen vegetables. Mix ingredients (except saltines and melted butter) and put in casserole. Cover with saltines and 1 tablespoon melted butter. Bake at 350°, uncovered, for 35 to 40 minutes.
Saute carrots and zucchini in margarine in skillet over medium heat 3 minutes. Add tomatoes with juice, water, basil, thyme and sausage. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Stir in rice. Cover and remove from heat; let stand 8 minutes, stirring after 4 minutes. Yields 5 servings.
Boil sugar, water, butter and salt until it burns and darkens in color. Add vanilla. Grease a 9 x 13-inch pan. Cover bottom with 1/2 of shaved almonds. Then add 1/2 of the shaved Hershey bar. Pour hot mixture over the nuts and chocolate. Cover mixture with chocolate and remaining shaved almonds.
Mix first 4 ingredients well. Form into small balls; roll in flour and brown in oil. Then, remove from skillet and alternate with potatoes and carrots in casserole dish. Add 1 tablespoon flour to pan where meatballs were browned. Add tomatoes and let come to boil. Pour over meatballs in casserole. Cover and cook at 350° for 1 1/2 hours.
Mix sugar and cinnamon together and put in an empty salt shaker. Wet one soft pretzel. Sprinkle on both sides with cinnamon and sugar mixture. Bake in microwave 30 seconds on both sides each, one pretzel at a time.
Cream butter and sugar together. Add beaten egg, coconut flavoring, instant potatoes and Bix-Mix. Mix it all together. Drop 1/2 teaspoon on greased cookie sheet. Cook 8 to 10 minutes in 350° oven. Makes about 60 cookies.
Melt butter and cocoa in pot. Set aside. Beat 4 eggs. Add sugar. Beat until creamy. Sift flour into eggs and sugar. Add vanilla, pecans, melted butter and cocoa. Bake at 350° to 375° for 25 to 35 minutes. Bake in 9 x 13-inch pan, greased and lined with wax paper.
Mix mustard, mayo and vinegar well, then add all other ingredients. You can add more vinegar, if desired. Once it is mixed, use on any meats desired. Can be stored at room temperature.
Combine cream cheese, Eagle Brand milk and Cool Whip. Beat well. Pour into the 2 pie crusts and chill. Top with cherry pie filling before serving.
Brown ground beef; drain and add picante sauce and corn (also add Ranch Style beans). Mix and place in baking dish. Top with grated cheese. Pour prepared corn bread mix on top and bake at 400° for 20 to 30 minutes. Serve with salad.
Cook beef cubes in water until soft, or use leftover beef and broth. Add everything but peas. Cook until all is soft. Then add peas. Simmer 20 minutes or longer. (The longer it simmers, the better it tastes!)
Cream butter, peanut butter, sugar and egg together. Add vanilla. Mix together the flour, soda and salt and gradually add to creamed mixture. Shape into balls and roll in 1/4 cup of sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and press a chocolate "Kiss" in each cookie so cookie cracks around the edges. Return to oven and continue to bake for 2 or 3 minutes. Makes about 7 dozen cookies.
Preheat oven to 400°. Spread crackers on a large cookie sheet, salt side up. On stove, melt brown sugar and butter in saucepan on high heat until boiling. Boil for 3 minutes. Pour brown sugar over crackers and bake in oven for exactly 5 minutes. Take out of oven and sprinkle chocolate chips over entire pan and spread. Refrigerate a few hours, then break into pieces.
Mix together all ingredients except pork chops. Spread over pork chops in baking dish. Bake at 375° for 1 to 2 hours, or until deep brown. Serve with rice.
Boil juice of pineapple and cherries. Pour over jello; mix and let cool. Mix other ingredients and chill for 24 hours before serving.
Dissolve jello in boiling water. Mash cranberries with fork and add. Refrigerate until slightly thickened, then add remaining ingredients. Refrigerate until set in mold.
Beat eggs. Add sugar, flour, milk, vanilla and coconut. Melt 1/2 stick of butter. Pour divided butter into 2 pie pans (9-inch pie pan). Pour excess into pie mixture. Mix well and pour into pans. Cook about 30 minutes at 350°.
Chill for 1 hour. Add 1 to 1 1/2 pounds medium to large shrimp and enjoy. Good party fare.
In medium skillet, heat oil. Add chopped onion and saute 4 to 5 minutes until softened. Add spinach and cook another 3 minutes. Distribute mixture evenly on crust of your choice (pizza or pie crust, etc.). Bake at 325° for 20 to 25 minutes or until spinach is cooked and cheese is melted. Serves 2 to 4.
Mix flour, oleo and chopped walnuts. Spread in a 9 x 13 x 2-inch pan. Bake at 325° about 20 minutes or until golden. Cool well. Mix cream cheese, sugar and 1 (8 ounce) Cool Whip. Mix well. Spread on top of baked crust. Mix pudding and milk. Pour on top of cream cheese mixture. Cool until set. Spread remaining Cool Whip on top of pudding. Sprinkle ground walnuts on top of Cool Whip. Chill well.
Combine butter, sugar and corn syrup. Cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt to mixture; mix well.
Combine first 6 ingredients, then combine rest of ingredients and stir only until moistened. Pour into greased pan and bake at 350° for 30 to 35 minutes.
Mix all together and knead to hold together. Roll some dough out the size of a saucer. Fill 1/2 of the dough with sweetened dried fruit or fresh fruit. Dot with butter. Fold the other half over on top of fruit and crimp the edge. Fry in oil. Let one side get brown, then turn over. This dough keeps well in freezer.
Rub meat with salt and pepper. Pound all the flour possible into the steaks. Sear in hot fat. Add remaining ingredients. Cover. Simmer slowly about 3 hours, or until meat is tender. If desired, peas, celery, celery salt, spice and 1/2 cup finely diced salt pork may be added to give variety in flavor. Makes 12 servings.
Combine brown sugar and flour. Add syrup, lemon juice and butter; cook over low heat until sugar is dissolved, stirring constantly. Cool slightly. Arrange peaches in pastry lined 9-inch pie plate. Pour brown sugar mixture over peaches. Place lattice topping over peaches; flute edge. Bake in hot oven (400°) for 35 minutes, or until done.
Mix and boil for 1 minute. Have peppers cut in rings. Drop peppers into sauce and cook approximately 5 minutes. Put into jars and seal.
Combine tomatoes, bread crumbs and onion. Melt butter. Add flour, seasonings and mustard. Combine with tomato mixture and pour into greased 1 1/2-quart baking dish. Cut bread slices into cubes and sprinkle over tomatoes. Bake at 400° for 30 minutes.
Pressure cook the first 4 ingredients. Cook tomato soup, tomato sauce and fresh tomatoes for 30 minutes. Add salt and parsley flakes. Strain soup, then add sour cream last.
Combine fruit cocktail and Jell-O. Add cottage cheese, marshmallows and pecans. Fold into Cool Whip. Gently stir in coconut; chill.
Brown sausage; drain. Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in a 9 x 13-inch greased dish. Pour egg mixture over this; refrigerate overnight. Bake at 350° for 45 minutes. Cut into squares and serve.
Mix jello, water and marshmallows; stir until dissolved. Cool. Stir in all others, except the cream. When partly thickened, add whipped cream. Good!
Shuck, silk and rinse corn thoroughly. Cut corn from cobs (make one cut if kernels are small, two if large). Scrape cob if you like creamy maquechou. Place cooking oil in bottom of heavy pot. Add all other ingredients and cook slowly on low heat. Stir occasionally, until onions are transparent. If corn is dry, add a small amount of water to reach desired consistency. Season to taste. If you like, throw a handful of freshly peeled butter beans into maquechou.
Heat oven to 350°. Grease a loaf pan. Mix all ingredients. Bake 45 to 55 minutes. Cool 5 minutes.
Thaw, rinse and drain spinach. Chop green onions. Mix into bowl and chill until ready to serve. Best served with a vegetable tray and vegie crackers.
Sift flour, soda and salt together and set aside. Cream together shortening, peanut butter, sugar and brown sugar. Add egg and vanilla; beat well. Blend in flour mixture gradually. Shape dough into small balls; roll each ball in sugar and place on greased cookie sheet. Bake at 375° for about 8 minutes. Remove from oven and top each with a Hershey's Kiss, pressing down firmly so cookie cracks around the edge. Return to oven and bake about 2 or 3 minutes longer.
Boil squash and zucchini in small amount of water seasoned with onion flakes, salt and pepper. Cook until tender-crisp. Drain thoroughly. Melt butter; mix with cheese and sour cream. Put drained squash and zucchini in a casserole and pour butter mixture over. Sprinkle bread crumbs all over top. Bake at 350° for 30 minutes.
Cook broccoli in small amount of boiling, salted water, just until tender and drain. Combine eggs, milk, soup, mayonnaise and cheese. Stir in cooked broccoli. Pour mixture into a greased 2-quart casserole dish and sprinkle with crumbs. Bake at 350° for 30 to 40 minutes or until golden brown. Cook 15 minutes before serving. Serves 6 to 8.
In dish, put melted margarine and milk. Sprinkle bottom of dish with 1/2 bag of dressing; set aside. Saute onion and pepper. Combine chicken, both cans of soup, onion, green pepper, salt and pepper together. Mix well. Pour on top of set aside dressing. Sprinkle remaining 1/2 bag of dressing over top of chicken mixture and dot with pats of margarine.
Mix first 5 ingredients and pour into unbaked pastry shell. Bake at 350° for 50 minutes.
Heat tomato soup, without diluting, over a low flame in a small (1-quart) saucepan or double boiler for approximately two minutes. Stir in the mustard, Worcestershire sauce, parsley and onions. Next, add the grated cheese and stir until melted and well blended. To serve, spoon over toast.
Cook spinach and drain well. Add 1/4 cup melted butter to spinach. Mix eggs, onion and cheeses together and combine with spinach. Preheat oven to 350°. Butter bottom of 11 x 17 pan. Place 8 pastry sheets in pan 2 at a time, brushing every second sheet with melted butter. Distribute spinach mixture evenly over pastry sheets. Repeat process with 8 more pastry sheets. With sharp knife cut through top to mark into squares. Bake for 1 hour or until golden brown. When cooled can be stored in refrigerator or frozen. Reheat in 350° oven.
Cut peaches in half; remove pits. Place, cut side up, on heavy-duty aluminum foil large enough to be folded and sealed. In bowl, combine sour cream, brown sugar, spices and vanilla. Top peach halves with mixture. Bring together sides of foil, sealing all edges well to make an airtight packet. Place packet of peaches over coals of a grill or in a preheated 375° oven; bake for 20 to 30 minutes, until peaches are soft and sugar in topping has melted. Open foil packet; let peaches cool slightly. Serve warm. Makes 4 servings.
Cream butter or margarine with 1 cup sugar until light and fluffy. Add flour and mix well. Spoon batter into greased 9 x 12-inch pan. Sprinkle fruit on top. Add boiling water (don't worry, it works). Bake at 350° for 45 minutes. Serve while warm.
Cream butter. Add flour and sugar. Mix well. Add syrup. Beat eggs and mix with other ingredients. Add chopped nuts and vanilla. Pour into uncooked pie shell and bake at 325° for 55 minutes.
Cut each fillet in half, making the cut across the width. Place several shrimp in the center of each and roll fillet around them. In a buttered saucepan, add the shallots and the wine. Carefully lay the fillet rolls in the saucepan and cover with buttered round of wax paper and cook covered. Poach gently about 10 minutes. Remove dish to heated serving dish, reserving the liquid. Reduce poaching liquid by 1/3. In another saucepan, combine egg yolks and cream and a little of the hot poaching liquid. Stir into the remaining poaching liquid, add dill and correct seasonings. Stir in sweet butter and pour over the fillet rolls. Sprinkle with parsley and more dill if desired.
Soften gelatin in 7/8 cup peach syrup. Mash the peaches. Place peaches and syrup in pan. Add 1/2 cup sugar and the softened gelatin. Stir over low heat until the gelatin is dissolved. Stir in Amaretto. Chill until peach mixture begins to thicken. Split ladyfingers and place them around sides and bottom of spring-form pan. Sprinkle almonds over bottom of pan. Whip the cream and sweeten with 2 tablespoons sugar. Fold into peach mixture. Spoon into spring-form pan. Chill for several hours.
Simmer clams and lemon juice for 10 minutes. Saute onion until brown. Add onions, oregano, parsley, garlic, bread crumbs, Parmesan cheese and Mozzarella to clams. Bake at 350° for 30 minutes. Serve with Ritz crackers.
Beat cream cheese and sugar until creamy; add milk and beat 2 minutes. Add lemon juice and vanilla; beat 1 minute. Pour into crust and cool for 2 hours. Top with your choice of fruit pie filling.
Cook potatoes until tender with sliced onion. After potatoes are done, drain and pour into glass baking dish. Add margarine by dots over potatoes. Top with cheese, torn into small pieces. Add milk and lightly mix altogether. Bake at 400° for about 20 minutes or until cheese is lightly browned.
Combine water and sugar in small saucepan. Bring to a boil, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes. Cool. Combine syrup, pineapple juice and orange juice. Divide among cups. Cover and freeze until firm, stirring occasionally. Shave frozen mixture; scoop into small cups. Serve with a spoon or straw. Garnish with fresh mint or orange rind. Serves 10 to 12.
Squish cookies and 1/3 cup butter in bottom of 9 x 13-inch baking dish. Next spread softened ice cream. Combine powdered sugar, milk, 2 tablespoons butter and chocolate chips in saucepan. Bring to a boil and pour over ice cream. Freeze overnight.
Put bottom crust in pie pan. Combine first 3 ingredients and fill pie crust. Top with remaining crust; make slits in top. Bake uncovered at 350° for 40 minutes.
Mix all together and cook 20 minutes after it boils. If it's not red enough, add red food coloring. If you want more cinnamon taste use a few drops of oil of cinnamon.
Mix all ingredients in a baking dish, except crackers and margarine. Crumble crackers and mix with margarine. Spread on top of all. Bake at 350° for 25 minutes.
Brown hamburger and taco seasoning, prepare according to package directions, using only 1/2 amount of water called for.
Mix all ingredients. Cover and refrigerate for 3 days. Each day take out and mix. Fourth day divide into 5 long rolls. Lay on broiler pan. Bake 5 hours at 175°. Keeps well in freezer.
Mix together. Knead on a floured board until smooth. Allow to rise 1 hour. Punch down and make into rolls. Allow to rise until double. Bake at 350° until golden.
Brown beef and onion. Add to sauce, water and spices. Mix in macaroni and put 1/2 mixture in long, shallow baking dish. Add a layer of cheese and the rest of macaroni mixture. Put pepperoni on top. Bake at 350° for 45 minutes.
Saute beef. If using	yellow	onion, saute with beef. Drain. Stir in remaining ingredients,	except biscuits and cheese. Heat until bubbly.	Pour into 2-quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole.	Sprinkle with cheese.	Bake 25 to 30 minutes or until biscuits are golden brown.	Serves 4 to 6.
Combine first 4 ingredients. Cook on medium heat; stir constantly until it starts boiling. Cook until it forms a ball when dropped in cold water. Add butter and popcorn.
Wash berries and drain. Mash berries to a pulp. Add apples and mash in with berries. Add sugar and mix together. Add water and stir. Cook on low heat until sugar melts. Then turn on medium heat and cook slowly, stirring occasionally as jam thickens. When thick enough, pour into containers and seal.
Whip cream cheese until light and fluffy. Sweeten with honey or fructose, continuing to whip. Don't let cream cheese get runny. Cakes must be completely cooled before frosting. Frosting may be tinted pink with a small amount of beet juice.
In a large soup kettle, saute onion in butter until soft, but not browned. Add meat and garlic and cook until meat is brown. Drain off fat. Add all remaining ingredients. Bring soup to a boil. Lower heat and simmer 1 hour.
Boil noodles; coat with oils and refrigerate. Mix sesame seed paste (peanut butter) with 1 tablespoon soy sauce. Continue adding soy sauce, mixing until smooth. Add remaining ingredients. Pour sauce over noodles immediately before serving.
Put tomatoes and all the rest in bowl, any size that will fit your quantity. Mix lightly; refrigerate at least 4 hours. Place on bed of lettuce or drain and add to your sandwich.
In a small bowl, beat egg whites until stiff. Prepare mashed potatoes as directed on package. Turn into large bowl. Whip potatoes with other ingredients. Fold in egg whites. Spoon into buttered 2 1/2-quart casserole. Drizzle melted butter over top; sprinkle with paprika. Bake, uncovered, at 325° for 1 hour.
Prepare rice. Beat eggs with salt in bowl. Set aside. In 12-inch nonstick skillet over medium heat in 2 tablespoons of hot oil, gently stir rice until rice is well coated with oil. Push rice to one side of skillet.
Cook broccoli and cauliflower until tender. Blend with each soup. Melt cheese spread; pour on top. Sprinkle with onions. Bake at 350° for 30 minutes.
Combine flour, soda and salt; set aside. In large bowl cream together margarine and sugars. Add eggs and vanilla, beat well. Add flour mixture and beat until well blended. Stir in coconut, chocolate chips and pecans. Drop by tablespoons onto ungreased cookie sheet 2 inches apart. Bake 12 minutes at 375°. Remove cookies to rack to cool. Store in tightly covered container. Yields 5 dozen.
Combine first 3 ingredients, stirring with a wire whisk to remove large lumps. Add oil eggs, water and sour cream. Stirring until smooth. Stir in chocolate chips. Pour batter into greased and floured bundt pan. Bake at 350° for 1 hour or until toothpick comes out clean. Cool 10 minutes on wire rack. Remove from pan and cool on wire rack. Sprinkle with powdered sugar.
Cook beef, onion and garlic over medium heat until beef is completely done and onion is tender; drain. Add remaining ingredients, plus 1 cup water. Stir well. Simmer over low heat for 1 1/2 hours. Serve over cooked spaghetti. Leftover sauce freezes well.
Bake cake mix as directed in two 8-inch round cake pans. Place one round cake layer (cooled) in bottom of a large glass punch bowl. Cover with half the pudding prepared as directed, half the cherry pie filling, half the fruit cocktail, half the pineapple, half the coconut and half the whipped topping. Sprinkle with nuts. Place remaining cake layer on top and repeat remaining layers. Decorate with cherries and pineapple, as desired. Refrigerate for 24 hours. Serves 25.
Grate cheese finely. Cook sausage until fully cooked. Mix Bisquick with water and cheese; add sausage. Form into balls and bake at 400° for exactly 10 minutes on lightly greased cookie tins. To freeze, don't get too brown. Freeze and reheat.
Slice bread almost to bottom in 15 places. Spread every other slice hole with Italian dressing. Place 1 slice of turkey or corned beef with cheese and tomato into prepared section. Wrap in foil. Chill. Later bake at 350° for 30 minutes. Cut into blank section and serve.
Mix all ingredients except rice in a 3 1/2 to 6-quart slow cooker. Cover and cook on low heat for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Grease round pizza pan. Pat cookie dough to edges of pan (use little flour so dough won't stick to hands). Bake at 350° for 8 minutes or until brown. Allow to cool.
Pare and dice potatoes and put in large saucepan. Add celery. Cut bacon into small pieces and add to potatoes. Cover with cold water and boil until potatoes are tender. Turn heat to medium-low and stir in butter. Add salt and pepper. Simmer until soup thickens slightly. For a richer soup, 1 cup of cream may be added, if desired. Stir cream during the last 15 to 20 minutes of simmering.
Brown chicken in oil. Add onion and garlic; cook until onion begins to turn golden. Add tomatoes, salt, oregano and pepper. Simmer 40 to 50 minutes. Add a little water if it gets dry. Serve over rice or spaghetti.
Blend corn meal, flour, sugar and nuts. Beat eggs until foamy. Add mashed bananas to egg, then add to the dry ingredients. Stir in melted shortening. Bake in 350° oven for 50 to 60 minutes.
In 12 x 18-inch pan place 1 sheet of pastry. Brush with melted butter. Do this with 5 more sheets of pastry. Starting with the 6th sheet, brush with butter, then sprinkle with nuts and sugar/cinnamon mixture. Do this with each sheet until 6 sheets are left. Continue to layer remaining sheets, brushing with butter. Bake at 300° for 1 hour. Pour hot syrup over baklava and let stand for 3 hours.
Place each 1/2 bacon strip on 1/2 of boned chicken breast in a greased casserole (9 x 12-inches). Combine next 6 ingredients into a sauce and pour over chicken. Bake for 2 hours, covered, at 300°. Uncover and bake at 400° for 30 minutes more.
Mix milk and soda and set aside. Cream sugar and oil together. Add the beaten eggs to sugar and oil. Mix all dry ingredients together. Stir everything together, then fold in prunes and pecans.	Bake in layer pans at 350° for 1 hour.	Ice with your favorite white icing.
Mix sugar and flour; add eggs, milk and butter. Cook until thick. Add vanilla. Cool. Alternate wafers, bananas and pudding in a bowl.
This simple cobbler requires no mixing of ingredients at all. Simply pour the peaches in a cast-iron pot. Next, sprinkle the cake mix evenly over the peaches. Last, slice the margarine and place it in thin slivers all over the mix. Put lid on pot and place in coals for approximately 25 to 35 minutes. The juice from the peaches will mix with the cake mix to form a nice, brown crust. Serve hot or cold.
Sift together flour, soda and salt. Cream butter. Add brown sugar and sugar and cream well. Add egg and egg yolk; beat well. Blend in vanilla and maple flavoring. Add dry ingredients; mix thoroughly. Arrange pecan halves, rounded side up, in groups of three on greased baking sheets to resemble head and hind legs of turtle. Mold dough into balls, using rounded teaspoonfuls of dough; press onto nuts. Bake at 350° for 10 to 12 minutes. Do not overbake. Cool and frost.
Bake 9-inch pie shell. Mix water, sugar and cornstarch. Cook until mixture comes to a boil. Cook 2 minutes longer; add strawberry jello. Stir until dissolved. Put fresh strawberries in baked pie shell. Pour glaze over strawberries. Chill. Serve with whipped cream.
Boil all ingredients except last 3 for 5 minutes; let cool completely. Add the flour, baking soda and salt. Bake at 350° for 1 hour in loaf pans. Can be frozen.
Place pork chops in 9 x 13-inch pan. On top of each put 1 tablespoon	brown sugar, 1 lemon slice or a few drops of ReaLemon, 1 slice onion and 2 tablespoons catsup. Cover with aluminum foil and bake at 325° for 1 3/4 hours.
Mix well and pour into 2 large or 3 small greased and floured loaf pans. Bake at 350° for 1 hour. Cool 1/2 hour before removing from pans.