HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare brownie mix as directed. Grease bottom of 9-inch spring-form pan. Pour batter evenly into pan. Bake at 350° for 15 minutes. Combine softened cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon melted chocolate over cream cheese mixture; cut through batter with knife for marble effect. Bake at 350° for 35 minutes.
Combine ground beef, onion and garlic in large skillet. Cook until meat is lightly browned. Add remaining ingredients and bring to a boil. Reduce heat and simmer one hour (or until thickened), skimming off grease.
Mix all ingredients together. Core and and slice apples, pears and peaches and use whole strawberries.
Mix together rhubarb, sugar, flour and salt.	Combine rind, orange, bread cubes, butter and coconut. Put 1/2 of the bread mixture into a greased 7 x 11-inch pan. Add rhubarb and top with rest of bread. Bake at 350° for 30 to 40 minutes. Serve warm with whipped topping.
Cook squash and carrots together in salted water until tender; drain well. Add soup, sour cream and pimento. Melt butter; stir in stuffing mix. Spread half of the stuffing mix in greased casserole. Pour in squash mixture. Cover with remaining stuffing mix. Bake at 375° for 45 minutes.
Preheat oven to 350°. Combine all ingredients in blender container. Blend until mixture is light yellow in color and all dry ingredients are mixed thoroughly. Grease and flour a 10-inch pie pan. Pour in blender mixture. Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Coconut will rise to top and be golden brown. There will be a thin layer of crust on the bottom. Tastes like custard pie.
Mix all ingredients together gently. Put in casserole and bake one hour at 350°.
Drain pineapple but preserve juice. Dissolve gelatin in boiling water. Add 1 cup of the pineapple juice. Refrigerate mixture until thickened. Fold in crushed pineapple and marshmallows. Spoon mixture into 9 x 11-inch dish or individual dishes. Refrigerate until firm, but not quite set, so second layer will stick.
Wash and slice cucumbers and chop onions and bell peppers. Let stand 3 hours in cold water and salt, then drain. Mix vinegar, sugar and spice and boil. Put drained cucumbers in and heat, but do not boil. Put in jars and seal.
Mix all ingredients (except nuts) until smooth. Add nuts. Pour into greased and floured tube or Bundt pan. Bake at 350° for 50 to 60 minutes.
To prepare chopped figs, pour boiling water over figs; let stand 10 minutes. Drain, stem and chop figs. Measure and add 3/4 cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour, boiling hot, into sterilized Ball jars. Adjust caps. Yield: About 5 pints.
Brown ground beef in a large skillet; drain. Add tomatoes and mixed vegetables with liquid. Add potato, onion and garlic. Season to taste. Simmer, uncovered, until potatoes are tender, about 15 minutes. Serve over rice. Makes 5 servings.
Mix together, then dissolve 2 teaspoons baking soda in extra 1/2 cup hot water; add to mixture and beat. Put into pie shells. Put crumbs on top. Bake at 350° until top is dry and done.
Make a mixture of 1 1/2 teaspoons cinnamon and 1/2 cup sugar. Place each apple on a 7-inch square of pastry. Fill the cavity of each apple with the above mixture; dot with butter and wrap. Place in oblong baking dish.
In a bowl, combine biscuit mix, milk, butter, garlic powder and italian seasoning. Stir in pepperoni and cheese. Drop by heaping tablespoonfuls 2 inches apart on an ungreased baking sheet. Bake at 400 degrees for 15 minutes or until golden brown. Serve warm.
Arrange apples in shallow 9 x 13-inch baking pan. Sweeten to taste, using the brown sugar. Sprinkle with cinnamon and dot with butter. Combine flour, sugar, salt and baking powder. Add beaten egg and mix with a fork until crumbly. Pour over apples and shake so mixture will settle through and down. Bake at 350° for 35 minutes or until apples are tender and top is brown.
Chop cauliflower and broccoli up fine and pour dressing over them. Let chill.
Slice sweet potatoes in an oblong casserole dish. Add pie filling, then cranberry sauce. Dot the marmalade and preserves on top. Bake at 350° for 20 to 30 minutes. Serves 8.
Melt butter in pan. Add flour. Mix in milk, stirring until even consistency. Add cheese. When cheese is completely melted, add green beans; leave on low heat for 15 minutes, stirring. Enjoy.
Thaw broccoli and strain water out. Mix butter and onion. Stir in flour and add water. Cook until thickens and comes to a boil, stirring continuously. Add Cheez Whiz and broccoli. Add beaten eggs and mix. Put into greased 1 1/2-quart casserole. Cover with crumbs and dot with butter. Bake at 325° for 30 minutes. May be made day before serving, refrigerating unbaked overnight. Bake 30 minutes prior to serving.
Thaw broccoli in 1 cup boiling salted water. Saute onion and celery in oleo. Add soup and milk. Simmer 3 minutes. Add Cheez Whiz and mix well. Add broccoli and rice. Add salt and pepper. Put in buttered casserole dish and bake 40 minutes at 325°.
Beat eggs; add milk; beat again well. To the egg and milk mixture add cornmeal mix, stir until well blended. Add melted margarine, sugar and cracklins.
Combine first 2 ingredients. Cook, drain and mash together. Add remaining ingredients, reserving 1/2 cup cheese to sprinkle on top. Pour into buttered casserole dish and bake at 375° until firm and cheese is slightly brown.
Pour into buttered casserole dish. Set in pan of hot water in oven and bake (preheated oven) at 350° for 50 minutes (until knife comes out clean).
In saucepan, combine onion, tomato sauce, bacon fat, vinegar and sugar. Drain green beans and add to mixture; salt and pepper to taste. Simmer for 25 minutes.
Add Jell-O and juice from pineapple into saucepan and heat. Stir in cranberry sauce and nuts. Mix well and pour into mold. Chill.
Measure mix into a bowl. Stir mustard into milk and blend into mix. Knead 1 minutes on board dusted with biscuit mix. Roll to fit 12 inch pizza pan. Prick surface with a fork. Bake in hot oven, 425°, for 5-7 minutes or until set. Remove from oven. Reduce heat to 375°.
On large plate, spread refried beans; for next layer, add precooked taco meat. Third layer is sour cream, 4th layer is chopped lettuce, 5th layer is cheese, 6th layer is chopped tomatoes and 7th layer is sliced black olives. Use Tostitos chips to scoop up taco salad.
Mix all ingredients in saucepan. Add a few drops of food coloring. Cook over medium heat about 5 minutes or until it pulls away from sides of pan and forms a ball. Knead a few minutes when cool enough to handle. Store in an airtight container.
Place basil, orange rind and garlic in blender or food processor. Add orange juice, mustard, oil, salt and pepper. Process until paste is formed. Marinate chicken in mixture overnight. Spread mixture over chicken and grill or broil until done. Also good with boneless pork chops. (Low-fat.)
In a medium saucepan, combine margarine, onion and water and bring to a boil. Add broccoli; cook 3 minutes. Add rice. Remove from heat and let stand until liquid is absorbed. Stir in Cheez Whiz and soup. Turn into a casserole and bake at 325° for 45 to 60 minutes.
Mix and pour in an unbaked pie shell; bake at 350° for about 50 minutes or less.
Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2-inch intervals. Dissolve each flavor of gelatin separately in 1 cup boiling water and carefully spoon each over one cake pan in warm water for 10 seconds. Turn out onto serving plate. Top with 1 cup Cool Whip. Unmold second cake layer. Place carefully on first layer. Frost top and sides with remaining Cool Whip. Chill. Garnish as desired.
In saucepan, melt 2 tablespoons butter. Blend in flour, salt and pepper. Add milk; cook and stir until bubbly. Stir in cheese until melted and set aside. In large skillet, cook ham and onions in 3 tablespoons butter until onion is tender, but not brown. Add eggs and scramble just until set. Fold into cheese mixture; turn into 7 1/2 x 12 x 2-inch baking dish. Combine 4 teaspoons butter (melted), crumbs and paprika. Sprinkle on top of eggs. Chill until 30 minutes before serving. Bake, uncovered, in 350° oven for 30 to 40 minutes or until bubbly. Serves 6 to 8.
Mix dry jello, cottage cheese, Cool Whip and drained pineapple in a bowl. Mix well. Add nuts. Chill before serving.
Cut potatoes into 1/8ths. Put all into heavy pan with lid on. Cook over medium heat until potatoes are tender. Remove the lid and cook a little longer to thicken the syrup.
Preheat oven to 375°. Beat egg whites and salt until very stiff. Beat in sugar. Add food coloring, if desired. Fold in chocolate bits. Drop by teaspoons on greased cookie sheets. Size can be varied without problem. For serving to children or nursing home patients, it is nice to make small cookies (about 1/2 teaspoon).
Have ready cooked spaghetti. In heavy saucepan, melt butter and add remaining ingredients (except tomatoes and cheese). Stir to blend. Cook over medium heat, 5 to 7 minutes. Add spaghetti; stir to blend. Continue cooking over medium heat, stirring occasionally, until spaghetti is heated through, 3 to 5 minutes. Remove from heat and add tomatoes. Cover; let stand 1 minute. Before serving, sprinkle cheese over top. Carrots and celery may be added if desired.
Whip ingredients 150 strokes by hand. Add nuts and crushed pineapple last. Bake at 350° for 35 to 40 minutes.
Cut each biscuit into 4 pieces. Roll each piece into mixture of 1/2 teaspoon of cinnamon and 1/3 cup sugar.
For sweet-sour sauce, combine the first five ingredients in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened. Remove from the heat and keep warm. In a shallow dish, combine the cracker crumbs and coconut. In another shallow dish, whisk the eggs, milk and salt. Dip each fillet in egg mixture, then coat with crumb mixture. In a large skillet, cook fish in 3 tablespoons oil in batches over medium-high heat for 1 to 2 minutes on each side or until fish flakes easily with a fork, adding oil as needed. Serve with sweet-sour sauce. Yield: 10 to 12 servings.
Blend all ingredients, except cheese, until thoroughly mixed. Line loaf pan with heavy waxed paper. Place 1/2 cup cheese in bottom of pan; spread evenly. Cover with half the meat, then remaining cheese, then remaining meat.
Cut a green triangle and a gold star out of poster board. Glue on star, then glue on plastic paper clips or clothespins. Let dry. Hang by punching a hole through the poster board where the tree and star meet. Loop a ribbon through the hole and tie a knot. Hang on a hook or attach to refrigerator with heavy tape. Clip the cards or pictures to the holders.
In 9 x 13 cake pan, add all ingredients. Mix with hands. Bake at 350° for approximately 45 minutes. Drain grease from sides. Cut in serving size squares.
Layer cabbage, pepper, onions and pimentos; set aside. Mix oil, sugar, vinegar, salt and celery seed. Boil for 2 minutes. Pour hot dressing over vegetables. Cover tightly and refrigerate at least 4 hours before serving. Keeps for at least a week.
Melt the butter. Stir in the flour and cook slowly for 1 minute. Add chicken broth gradually. Stir in the dill weed, vinegar, and sugar and simmer for 10 minutes. Stir in the sour cream and remove from the heat. Use over beef or chicken.
Take a piece of aluminum foil and put hamburger patty in center of foil; arrange "veggies" on top of patties and cover with Catalina dressing. Seal foil. Continue until all patties are done. Place on grill (medium heat) and cook for approximately 45 minutes, turning often. It's a meal all wrapped in one!!!!
Combine all ingredients except the bread crumbs, butter and cheese. Place in a 2-quart casserole dish. Sprinkle with mixture of the remaining ingredients. Bake at 350° until bubbly and brown, about 50 to 60 minutes. Serves 10 to 12.
Thaw fish if frozen. Top each fish steak with a lemon slice. Sprinkle with salt and pepper. Pour boiling water into wok to reach 1/2 inches below steamer rack. Place fish on steamer rack. Cover wok and steam for 10 to 12 minutes or until fish flakes easily when tested with a fork. Remove to platter.
Finely chop onion. Combine cornmeal mix and onion in bowl. Add 1 egg (beaten) and milk stirring to combine. Add garlic to taste. Let set for 2 or 3 minutes to thicken. Drop by teaspoon into hot fat (375°) frying only a few at a time. Fry until golden brown. Drain on absorbent paper.
Mix together first 4 ingredients and let set overnight. Drain. Combine remaining ingredients and pour over the pickles. Refrigerate for 6 hours before serving.
Put sugar, flour, egg, butter, milk and reserved pineapple juice in boiler. Cook, stirring constantly until thickened. Cool. Combine apple, pineapple and nuts. Pour sauce over. Mix and serve. This keeps well and is better the second day.
Cover cookie sheet with Doritos. In large saucepan mix chili and taco sauce; cook until well heated. Pour over Doritos. Sprinkle cheese on top. Broil in oven until cheese starts to bubble.
Preheat oven to 375°. Stir together first 5 ingredients. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well. Form 1-inch balls. Roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet. Bake about 10 minutes. Makes 48.
Mix all ingredients. Cook over low/medium heat until just comes to boil. Brush as desired on meat while grilling.
Peel tomatoes and cut fine. Chop onion, green pepper and celery. Combine vegetables in pan and add other ingredients. Boil 1 hour. Bottle in hot canning jars while hot.
Mix all ingredients with corn and cook 30 to 40 minutes. For less sweet, add 2 cups sugar; for sweeter, use 3 cups sugar. Seal in sterilized jars.
Mix together wafers and 1 stick (or a little more) margarine and press in bottom of a 9 x 13-inch dish or pan. Cut bananas lengthwise and put on top of wafers. Beat for 15 minutes the 1 stick margarine, egg and powdered sugar. Spread over bananas. Drain pineapple and put over sugar mixture. Top with Cool Whip or Dream Whip. Sprinkle nuts on top and maraschino cherries.
Mix broth, vegetables and soup; pour over chicken in a baking pan. Mix well; pour over chicken and stir. Bake at 400° for 35 to 40 minutes.
Combine water with sauce. Cover bottom of 13 x 9 x 2-inch dish with 1 1/2 cups sauce. Arrange layer of uncooked noodles on top of sauce. Spread half Ricotta and half of Mozzarella cheese over noodles. Sprinkle with 2 tablespoons Parmesan cheese. Add another layer of sauce. Repeat with a layer of noodles remaining Ricotta and Mozzarella and 2 tablespoons Parmesan. Top with a layer of noodles. Pour remaining sauce over, spread evenly to cover edges of noodles. Sprinkle with 1/4 cup of Parmesan. Cover tightly with heavy-duty foil. Bake in a preheated oven for 1 hour until knife passes easily through pasta. Let it stand covered on rack for 10 minutes.
In a blender container, combine all ingredients, except raisins and zucchini. Blend until smooth. Pour mixture into a bowl. Drain zucchini on paper towels. Stir zucchini and raisins into egg mixture.
Break spaghetti noodles in half, then cook according to package directions. Drain. Dice all vegetables and add to the cooked spaghetti. Pour the bottle of Kraft Italian dressing over this mixture. Add Salad Supreme to taste.
Lightly brown onion in shortening. Add remaining ingredients, except cheese. Put in 1-quart greased casserole dish. Top with cheese. Bake at 375° for 25 minutes, until hot and bubbly.
In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onions.
Spread egg salad on plate. Combine sour cream, onions and lemon juice. Spread over salad and top with caviar.
Cream shortening and sugar. Beat in egg; mix and sift together flour, baking powder and salt. Add to creamed mixture alternately with the syrup from the chopped cherries and nuts. Place dough into 9 x 5-inch bread pan. Let stand 2 minutes before baking in 350° oven for 1 hour.
Mix all ingredients together. Pour into pie shell. Bake for 30 minutes at 400°.
Brown steak on both sides. Add water, tomato paste and contents of the beef stew seasoning package. Simmer while covered for 2 hours. Serves 4 to 6.
Cream the butter. Add honey and cream. Add vanilla and salt. Add flour and nuts; blend. Shape into balls. Use 1 level teaspoon. Place on greased cookie sheet. Bake in a 250° oven about 30 minutes. Roll in powdered sugar while still warm. Makes 10 dozen.
Cook meats and drain. Add onions, garlic, sauce, tomatoes and mushrooms; simmer 20 minutes. Cook shells and drain. Pour half of shells into a deep casserole; cover with half of the sauce. Layer sliced zucchini. Spread with half of sour cream and cheeses. Then add other half of shells, sauce, etc. Cover and bake at 350° for 30 minutes. Remove lid to let brown if needed for last 5 minutes. Serves 8.
Combine potatoes, 1/2 cup butter, onion, soup and sour cream and stir well. Put into greased 2 1/2-quart casserole.
Cream butter with cheese. Blend in flour and cayenne pepper. Fold in cereal. Press into a buttered baking pan (8 or 9-inch baking pan). Bake at 375° for 20 minutes, or until top is crisp. Allow to cool thoroughly. Cut into bars and serve warm or cold. Stores well in refrigerator for several days.
Grease and flour three 8-inch cake pans. Combine flour, sugar, salt, baking soda, cinnamon and nutmeg in a mixing bowl. Add eggs and oil. Mix until moistened. Stir in remaining ingredients. Spoon into baking pans. Bake at 350° for 25 to 30 minutes. Cool for 10 minutes. Remove cake from pans. When thoroughly cool, frost with Cream Cheese Icing.
Mix all ingredients together. Pack in oiled loaf pan. Bake at 350° for 1 hour and 15 minutes. Let stand 8 to 10 minutes before slicing.
Lay broccoli on bottom of casserole. Mix cream of chicken soup, mayo, curry and lemon juice. Spread on top. Sprinkle with Cheddar cheese. Sprinkle croutons last 5 minutes. Bake at 350° for 25 minutes. Serve with rice and tossed salad.
Combine all ingredients. Chill. Top with mild taco sauce or picante sauce or salsa. May also top with guacamole and/or sour cream. Serves 8.
Cook asparagus until almost done. Melt margarine. Stir in flour and then cream. Add Parmesan cheese and blend well. Stir in shrimp, mix well. Put asparagus in 9 x 9-inch casserole dish. Pour sauce over all. Sprinkle with paprika. Bake at 350° for 20 minutes.
Dissolve salt in cold water; pour over watermelon rind. Stir in additional water if necessary to cover rind. Let stand in cool place 8 hours. Drain rind; cover with cold water. Heat to boiling. Cook uncovered just until tender, 10 to 15 minutes. Drain; tie cloves, cinnamon and ginger root in cheesecloth bag. Heat cheesecloth bag, sugar and vinegar to boil in large saucepan, stirring occasionally. Boil uncovered 5 minutes; reduce heat. Add rind. Simmer uncovered 1 hour, stirring occasionally. Remove cheesecloth bag. Immediately pack mixture in hot jars, leaving 1/4-inch headspace. Wipe rims of jars. Seal and process in boiling water bath 10 minutes. Makes 7 to 8 pints pickles.
Mix sugar, flour and cocoa well. Add milk, shortening and butter. Start on low heat in saucepan. Cook until thickens. Remove from heat. Add vanilla. Good as hot fudge over ice cream.
Combine whiskey, water and sugar. Squeeze lemons and add juice and rinds to mixture. Store in refrigerator for 24 hours. Remove and squeeze rinds and discard. Serve in punch cups or old fashioned glasses.
Cut the stiff ridge core from cabbage. Cook leaves until they are just starting to soften; drain. Combine raw hamburger, sausage, rice, onion, eggs, salt, pepper and garlic salt. Place a portion of meat mixture at stem end of each leaf and roll up, folding the sides over meat. Chop remaining cabbage up and place in bottom of roaster. Arrange rolls in roaster. Layer more chopped cabbage if desired. Pour tomato sauce over all. Cook at 250° about 2 hours then turn back to 150° and simmer all night. You can put sauerkraut in bottom of roaster and between layers.
Scoop out middle of round rye bread. Cut into pieces. Cut up another loaf of bread also. Fill scooped out loaf with dip.
Preheat oven to 325°. Grease and flour Bundt pan or use Baker's Joy (sprays oil and flour at the same time). In a large bowl, cream margarine, shortening, sugar and eggs until well blended. Sift flour and add alternately with 7-Up, beginning and ending with flour. Add flavorings. Pour into prepared pan. Bake at 325° for at least 1 hour or until done. Let cool in pan for 20 minutes. Turn out onto rack and cool completely.
Mix together beef, crumbs, onion, beaten egg, salt, pepper and 1/2 can tomato sauce. Form into loaf. Put in shallow 7 x 10-inch pan. Combine all remaining ingredients. Pour over loaf. Bake in moderate oven (350°) 1 hour and 15 minutes. Baste occasionally. Makes 4 to 6 servings.
Chop lettuce and place in bowl. In layers, place ingredients in order given. Cover tightly and refrigerate 24 hours before serving. Right before serving, mix up the salad.
Fry chops until brown. Combine remaining ingredients and pour over chops. Reduce heat; cover and cook slowly until tender, at least an hour. The longer they simmer, the better they taste.
Cream the shortening, sugar and eggs together on low speed. Sift in another bowl the flour, cinnamon, salt, soda and cocoa. Add dry ingredients alternately with applesauce to creamed mixture. Pour in a 9 x 13-inch pan. Sprinkle with nuts and chocolate chips mixed together with 2 tablespoons sugar over top of batter. Bake for 30 to 35 minutes at 350°.
Parboil carrots and drain. Mix soup, vinegar, salad oil, mustard, sugar and Worcestershire. Pour over cooled carrots and add rest of vegetables. Let stand in refrigerator, covered, several hours or overnight. Keeps well for 1 to 2 weeks. You may also add green beans, lima or chick peas.
Let cucumbers and onion slices stand 2 hours in salt. Drain and rinse well. Add vinegar and sugar. Let stand 1/2 hour or until juice covers cucumbers. Freeze in whatever size containers you wish to use. Thaw and serve. Will keep several days in refrigerator after thawing. I use a 2-quart Pyrex roasting pan to make relish and freeze in different size containers.
Chop broccoli and onion. Mix with mayonnaise and let set several hours or overnight in refrigerator. Add the other ingredients and serve with baked shrimp. (Recipe contained herein.)
Heat oven to 450° (hot). Blend thoroughly with fork the Bisquick, cheese, mayonnaise and milk. Shape into 1/2-inch balls. Roll in mixture of parsley and onion. Bake on greased baking sheet for 8 to 10 minutes. Makes about 30.
Mix all ingredients well. Pour into deep, unbaked pie shell. Bake at 375° for 45 to 60 minutes.
Mix flour and sugar together. Add remaining ingredients and pour into 2 pie shells. Cook at 350° until custard is firm. This pie needs no topping. You can add Angel Flake coconut and nuts if you like.
Slowly stir all ingredients and then chill for about 1 hour. Then whip using mixer until fairly firm texture. Chill for 3 hours. Whip again if needed. Slice cake crosswise in three equal layers. Frost between layers, top and sides. This will probably be more than needed if using a store-bought cake since they tend to be smaller than those you bake yourself.
Cook carrots, celery and onion in margarine in 4-quart Dutch oven until celery and onions are transparent, about 10 minutes. Stir in baking mix, paprika, pepper and cayenne. Remove from heat. Gradually stir in chicken broth. Heat to boiling over medium heat, stirring constantly. Boil 1 minute. Reduce heat; stir in half and half and shredded cheese. Heat until cheese is melted.
Mix all dry ingredients in 9 x 13-inch pan. Make one big hole (for oil) and two little ones. Pour water over all and mix. Bake at 350° for 35 to 40 minutes.
Combine dry ingredients, except nuts and raisins. In another bowl, mix oil, egg and egg whites, water and pumpkin. Add to dry ingredients. Mix thoroughly. Stir in raisins and nuts.