HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break angel food cake into bite-size pieces and put into bottom of a 13 x 9-inch pan. Mix pudding according to package directions.
Prepare asparagus spears by trimming ends, rinsing briefly in cold water and peeling any tough stems.
Cook noodles according to package directions. Add broccoli flowerets and peeled, thinly sliced stems for last 5 minutes of cooking. Drain noodles and broccoli.
Mix first 4 ingredients very well. Mix oil, water and honey well and add to dry ingredients. Lay thinly on a cookie sheet and turn every 1/2 hour. Bake at 250° for 1 1/2 hours. Store in an airtight container.
Broil ground beef until brown. Mix beans and sauce in separate pan, then add meat. Bring to a boil. Add chili powder and seasoning pack. Simmer 10 minutes, then serve hot.
Add 1 cup of boiling water to jello; dissolve, then add 1 cup cold water. Let jello almost set, then whip. Add whipped cream, marshmallows and pineapple. Refrigerate 3 hours.
Heat oven to 375°. Cut off stem end of zucchini. Cut each in half lengthwise and scoop out pulp and seeds (reserve pulp), leaving 1/4 inch shell. Brown ground beef, onion, garlic and oregano. Drain fat. Add chopped zucchini pulp, Parmesan cheese, 1/4 of soup, salt and pepper. Arrange zucchini shells in 9 X 13 pan. Spoon mixture into shells. Spoon remaining soup over top. Sprinkle with additional Parmesan cheese. Bake, covered with foil, at 375° for 30 minutes or until zucchini is tender. Sprinkle grated Mozzarella cheese over boats. Return to oven for 5 minutes. Serves 6 to 8.
Line casserole with 6 slices buttered day old bread. Layer half of onions, bell pepper, ham or sausage, mushrooms, tomatoes and cheese. Next layer 6 slices of buttered day old bread and remaining ingredients in the same order. Lastly, pour beaten eggs over casserole. Let set overnight. Bake at 350° for 30 minutes or until bubbly. Recipe can be halved into 2 small casseroles.
Simmer until melted. Add meatballs and simmer over low heat for approximately 1/2 hour (crock-pot works well).
Shred cabbage. Mix mayonnaise, pineapple juice and celery seed together. Add cabbage and pineapple bits. Mix well. Refrigerate for at least 4 hours before using.
Knead first 3 ingredients until thoroughly blended. Add fruits and nuts if desired. Place in pre-lined mold and cap.
Prepare shrimp. Season with salt and pepper. In medium bowl add 1 cup of flour and enough water to mix without being too thick or too thin. Then add shrimp; mix well. Dip 1 or 2 at a time into deep fryer. Brown on both sides.
Starting with pointed end of cabbage quarters, cut into 1/2-inch slices. Cook until tender with 1/2 teaspoon of salt; drain well. Add margarine. Combine cream, cornstarch, sugar, salt and pepper in a small saucepan. Bring just to boiling, stirring constantly. Pour over hot cabbage and serve hot.
Heat oil in skillet over medium-high heat. Add veggies and saute for 5 minutes. Sprinkle with soy sauce and lemon juice. Add pepper and salt to taste.
Mix chewy fudge or cake-like brownies as directed, except do not add nuts. Spread in greased 8 to 9-inch square pan. Combine melted butter, brown sugar and pecans; sprinkle evenly over batter. Bake at 350° for 30 minutes.
Grease and flour a tube pan; line bottom of pan with wax paper. Melt chocolate over hot water. Cool. Sift dry ingredients together. Blend butter to soften in a mixing bowl. Add sugar. Add dry ingredients, milk and vanilla. Mix to dampen flour. Beat 2 minutes at medium speed. Add eggs and egg yolk and chocolate. Beat 1 minute longer. Pour into pan and bake at 250° for 1 hour and 45 minutes.
Combine gelatin with boiling water. Drain pineapple, measure juice and add water to make 1 cup; then add to gelatin. Chill until partially set. Soften cream cheese and add mayonnaise or salad dressing. Add to gelatin and stir well. Add other ingredients. Pour into mold and chill until firm. Yields 10 to 12 servings.
Chill Eagle Brand milk for several hours. Drain pineapple. Beat Eagle Brand milk with electric mixer for 15 minutes. Fold in thawed Cool Whip. Add pie filling and pineapple. Enjoy!
Combine dry ingredients. Add low-fat spread and applesauce. In another bowl, beat egg whites until stiff. Fold egg whites into batter. Add vanilla. Bake 20 to 25 minutes in preheated 350° oven in pan sprayed with pam.
Put in buttered dish. Mix ingredients and let stand overnite in refrigerator. Bake at 350° for 1 hour.
Mix all ingredients together. Shape and put into loaf pan. Bake at 350° for 1 1/2 hours.
Boil broth, celery, carrots and onion until tender. Mix together flour and melted butter. Stir into broth and cook until thick. Add beer, cheese, salt and pepper. Simmer and stir until cheese has melted. Serve with croutons.
In a large bowl, add all ingredients, except chocolate chips. Mix on low speed until moistened, then beat 2 minutes at medium speed. Batter is quite thick. Stir in chips by hand. Pour batter into a Bundt pan that has been greased and dusted with cocoa and bake 50 to 55 minutes at 350°.
Trim Brussels sprouts of outer leaves. In saucepan, bring water to boil. Add sprouts. Simmer on low until tender. Melt butter, simmering with nuts. Add sprouts. Toss and serve.
Mix first 6 ingredients. Mix in next two. Mix in flour. Roll into balls. Flatten with fork dipped in sugar. Bake 10 to 12 minutes at 375°.
Mix all together and bake at 350° in a floured angel food cake pan or Bundt pan. Bake for 1 hour.
In bowl, whisk together the mayonnaise, picante sauce and salt, mixing well. In separate bowl, mix chicken, onion, celery, cheese and olives. Fold into sauce mixture, mixing well. Spoon chicken mixture into tortillas; fold into burritos. Microwave each burrito for 45 seconds on High or until hot. Yields 8 burritos. Serve with more picante sauce, olives and sour cream.
Mix alternately the dry ingredients with liquids. Add eggs, one at a time. Bake at 350° for 1 hour. Makes 2 large or 3 small loaves.
Add all ingredients and beat approximately 2 minutes. Bake in greased and floured tube pan 1 hour at 350°.
Make an 11 x 13-inch pan of any white or yellow cake mix according to package. While cake is hot, use a toothpick to poke a lot of holes in the cake.
Cook apples in enough water to cover, and boil low until all water is absorbed. Add sugar to the apples and spread them into the baking dish. Sprinkle the cake mix (dry) over apples. Melt margarine and pour over apples and cake mix. Sprinkle with nuts and bake for 45 to 50 minutes at 350°. Top with ice cream or Cool Whip!
Preheat oven to 325°. Mix all ingredients, except nuts; spread in bottom of a well-greased 13 x 9-inch pan. Sprinkle nuts on top.
In mixing bowl, combine butter, cheese, sausage and seasonings. Mix in flour. Shape dough into balls and place on cookie sheet. Bake 15 to 20 minutes at 350°. Serve hot.
Mix cream cheese, powdered sugar and Cool Whip. Mix milk, vanilla and pudding. Add this to first mixture. Put 1/2 bag of the cookies in bottom of 13 x 9-inch pan. Add pudding mix and put remaining cookies on top.
Cream shortening and brown sugar together. Add eggs; mix well. Add	coffee and water. Sift together baking powder and flour, add	to other mixture, add vanilla; mix well. Drop by spoonful on cookie sheet. Bake at 375° for 7 to 9 minutes.
Braise ground beef and onion until done. Add chili powder, kidney beans, tomatoes (chopped), tomato soup and salt and pepper to taste. Simmer about 15 to 20 minutes. (Add tomato paste instead of tomato soup for richer chili sauce.)
Cut ice cream into large chunks and place in a well-chilled bowl. Stir quickly until smooth. Stir in almonds, cherries, extracts and nutmeg. Fold in candies. Spoon into 2 1/2-inch fluted paper or foil baking cups in muffin pan. Freeze. Serve plain or top each serving with a dollop of whipped cream and a few additional candies. Makes 8 servings.
Melt margarine. Add flour, mustard and soup. Cook until thick. Drain vegetables. In a 2-quart casserole, layer asparagus, peas and eggs. Pour sauce over this. Saute 2 tablespoons margarine and bread crumbs to light brown. Place on top of casserole and sprinkle on cheese. Bake at 350° for 30 minutes.
Combine dry ingredients in a large mixing bowl. Add remaining ingredients, except boiling water. Beat at medium speed for 2 minutes. Remove from mixer. Stir in boiling water (batter will be thin). Pour into two greased 9-inch or three 8-inch pans or one 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool 10 minutes on rack. Remove from pans and cool completely. Frost.
Mix grated Cheddar cheese and cream cheese together. Add chopped onions, chopped olives and Worcestershire sauce. Chop beef jerky in the food processor; mix with other ingredients. Add garlic and mix well.
Mix together first 5 ingredients. Add barbecue sauce. Cook onion with 2 to 3 tablespoons oil. Add to mixture. Simmer for 1/2 hour.
Thoroughly mix all ingredients and pour into 2 graham cracker crusts (or any kind you prefer). Let set in refrigerator 4 hours or longer. Serves 12.
Split acorn squash in half. Scoop out seeds. In the center put 1 teaspoon margarine, 1/2 tablespoon brown sugar and 1/2 of the whole cranberries. Sprinkle cinnamon on top. Repeat to other 1/2 of squash. Cover and bake at 350° for about 45 minutes or when squash is tender. May also be done in microwave (times vary on all microwaves). Great for Thanksgiving and Christmas dinners.
In mixer bowl, beat butter or margarine at medium speed for 30 seconds. Add sugar and beat until combined. Add eggs and maple flavoring; beat at low speed just until combined. Stir together the flour, baking powder and salt. Add to sugar mixture and mix until blended. Stir in finely chopped coconut and the nuts. Spread in a greased 9 x 13-inch pan.
In a large bowl, combine pasta, chicken, cucumbers, celery, peppers and onions. In a small bowl, combine dressing, seasonings, mayonnaise and mustard. Add to salad mixture; toss to coat. Cover and chill. Toss gently before serving.
Combine cornstarch, salt and pineapple; mix well. Add lemon juice and margarine or butter. Beat egg yolks. Combine in mixture. Cook over low heat, stirring constantly, until thickened. Let cool. Add 12 packs Equal, then pour into pie shell.
Mix together cream cheese, sour cream, green chilies, onions and peppers. Spread on tortillas and roll up. Place in the refrigerator for 2 to 4 hours or overnight. Slice and serve.
Cook chicken pieces. Put a layer of rice at the bottom of a casserole pan, then a layer of chicken, then a layer of salsa, then a layer of cheese. Repeat one more time. Bake at 350° until cheese melts.
Combine spices, mixing well. Stir in applesauce; mix well. Dust cutting board with cinnamon. Roll out like cookie dough, about 3/8-inch thick. Using cookie cutter, cut into desired shapes. Make a hole in the top of each ornament with a straw or toothpick for hanging. Let dry on a flat surface for about 1 week, turning every 12 hours.
Sprinkle 1/2 spaghetti sauce mix over raw hamburger. Spread cottage cheese over meat, next the uncooked noodles. Sprinkle rest of mix over noodles. Pour juice over all. Simmer until noodles are done, then cover with cheese and let melt.
Mix together turkey, egg, rice, salt, pepper, garlic powder and enough corn flake crumbs to bind. Stuff into cleaned peppers with tops cut off. Place in 4 1/2-quart pot. Pour tomatoes over peppers. Add small amount of water. Cook 2 hours on low heat, pouring sauce over peppers. Make meatballs with leftover turkey mixture and cook in pot with peppers.
Thaw roast completely, then soak in big bowl of water with vinegar or lemon juice. Soak for 10 minutes. Rinse well and drain. Next, coat roast with flour, salt and pepper as you would fried chicken. Brown in half margarine and oil until golden brown. Pour water over roast and cook until tender. After roast is cooked tender, place on baking pan and put sausage seasoning over roast. Wrap in foil and bake at 350° for 30 minutes.
Mix all ingredients well. Bake at 350° for 1 hour or until done. Pour catsup or tomato sauce on top. Put back in oven for another 5 or 10 minutes.
In a small bowl with mixer at high speed, beat egg whites until soft peaks form; beating on high speed, gradually sprinkle in 1/4 cup of sugar. Beat until sugar is dissolved. Whites should stand in stiff peaks. Set beaten whites aside. In chilled punch bowl, carefully stir orange juice, milk, lemon-lime soda, 1/4 cup of sugar and ground nutmeg until well mixed. Stir in beaten egg whites. Serve immediately in punch cups or small glasses. Makes 8 cups or sixteen 1/2-cup servings.
Thaw the bread and spread it out. Separate eggs. Beat the yolks and spread out on the bread. Sprinkle on the oregano, Romano cheese, salts and pepper. Add any of the options you wish to. Roll it up into a log; frost the top with the egg whites. Bake at 350° for 25 minutes.
Combine all ingredients and mix thoroughly, shape into a loaf and place in a 1 1/2 quart loaf pan. Put in 350° preheated oven and bake 1 1/2 hours. Yield: 6 to 8 servings.
Mix and chill. Garnish with crisp cooked, crumbled bacon just before serving.
Butter casserole pan. Slice potatoes thin, and alternately layer in pan with green pepper and onion. Dot with butter; salt and pepper.
Cream shortening and sugars. Add eggs and mix well. Alternately add the sour cream and dry ingredients and mix well. Add oatmeal and mix. Add chocolate chips; fold in with spoon or spatula. Chill mixture. Drop by tablespoon onto lightly greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Blend graham crackers, melted butter and 2 tablespoons sugar and pat firmly in bottom of buttered spring-form pan. Mix cream cheese until creamy. Add 1 cup sugar and 1 teaspoon vanilla and beat until creamy. Fold slowly into cheese mixture. Pour over graham cracker crust. Bake at 350° for 1/2 hour or until cake is brown. Take out.
Brown hamburger meat and diced onion in frying pan; season with salt and pepper to taste. Chop Ro-Tel tomatoes and mix with soup; heat until hot. Mix soup and hamburger meat. Crumble Doritos in bottom of casserole dish. Place about half of meat over this. Grate and sprinkle cheese and crumbled Doritos over the meat. Add the rest of the hamburger meat. Top with crumbled Doritos and grated cheese. Place in oven at 350° until cheese melts; remove and serve.
Bring water and cornstarch to a boil. Add jello and Sweet 'N Low. Cut strawberries in pie shell. When jello mixture cools, pour over strawberries and cover with Cool Whip.
Make Apple Empanadas by filling flour tortillas with a mixture of apple pie filling, melted butter and cinnamon. Fold and secure with toothpicks. Deep fry and sprinkle with cinnamon sugar.
Melt butter in a 10-inch baking pan. Mix together flour, sugar and baking powder. Add milk. Spoon over melted butter. Mix fruit and sugar. Pour over dough. Bake at 350° about 30 minutes until crust is golden brown. (Crust will rise to the top.)
Brown meat in shortening. Add onion, green pepper, mushrooms and seasonings. Cook until tender, about 5 minutes. Combine tomato soup, tomato paste and Worcestershire sauce. Cook broad noodles in boiling water until almost tender; drain.
Mix 1 cup of the sugar with peaches. Melt the oleo in glass baking dish in microwave. Mix together remaining sugar, flour and milk. Pour this into center of dish containing oleo. Do not stir. Next, pour in the sliced peaches. Put generous amount of sugar on top and sprinkle with cinnamon. Bake at 350° for 1 hour.
In saucepan, brown ham and onion in butter. Stir in bean with bacon soup. Blend in water. Add minestrone soup. Heat; stir often. Makes 5 cups.
Depod mushrooms and clean. Saute pods in butter. Mix other ingredients together and stuff pods. Place pods in pan and sprinkle with Parmesan cheese. Bake in oven at 375° for 10 minutes.
Combine first 4 ingredients, top with cheese. Bake until cheese is melted.
Mix all ingredients. Sprinkle Cheddar cheese on top. Heat at 425° for 1/2 hour. Serve with vegetable chips or crackers.
Bake whole eggplants in 350° oven for 1 hour. Cool. Cut in halves. Scoop out pulp; set aside. Put onion and garlic in bowl or food processor and mince. Add eggplant and remaining ingredients. Chill. Serve on crackers or as a dip.
Wash and drain okra. Prick each pod with fine pointed knife to allow solution to enter pod. Pack okra into jars. Place a small bunch of dill in each jar. Boil water, vinegar and salt. Fill jars with boiling brine to 1/2 inch of top. Cap and process in water bath for 5 minutes.
Spread dough on pizza pan; bake at 350° for 10 to 15 minutes. Let cool.
In small bowl with fork, combine confectioners sugar and peanut butter. Set aside. In 2-quart saucepan, stir together 1/2 cup granulated sugar, cornstarch, flour and salt. Separate eggs. Warm whites to room temperature. Add yolks to sugar mixture in saucepan with milk. Stir with wire whisk over medium heat; stir constantly. Heat milk mixture to boiling. Cook 2 minutes. Stir in butter and vanilla.
Cook rice according to directions (makes 4 cups). Fry bacon crisp. Cut in pieces. Saute onions and mushrooms in butter. Dilute soup with cream. Mix all ingredients and put in casserole dish. Bake 30 minutes at 300°.
Sift sugar, soda, salt, flour and egg. Blend well. Pour into a greased dish. Place brown sugar over ingredients; add nut meats. Bake at 350° for 35 minutes. Serve with Cool Whip.
Beat sugar and shortening. Combine flour, baking powder and salt. Add alternately with buttermilk. Fold in stiffly beaten egg whites. Add vanilla. Bake in 350° oven for 35 to 40 minutes in long pan, 30 minutes in layer pans.
Brown hamburger and onions; drain. Add tomatoes, tomato sauce and frozen vegetables. Bring to a boil, then add potatoes. Cover and cook until potatoes are done, about 30 minutes. Salt and pepper to taste.
In a large stockpot, brown and drain the hamburg, onion and garlic. Add the can of diced tomatoes and about 4 cups water. Add beef bouillon to taste, along with the pepper. Salt to taste. To the broth, add the cabbage and carrots. Simmer until the vegetables are cooked.
Crush cookies with rolling pin. Spread half of mixture in 9 x 13-inch pan. Pat slightly. Mix milk and pudding; let set up. Then mix cream cheese and powdered sugar until smooth. Fold mixture, Cool Whip and pudding together. Pour over crumbs. Top with remaining half of cookie crumbs. Refrigerate.
Use long grain white rice. Mix all together and place in baking dish. Cover and bake at 350° for 1 hour or longer, if necessary.
Heat oven to 350°. Cream butter and brown sugar in large bowl until light and fluffy. Add 2 cups of flour, cinnamon and nutmeg. Add pecans and mix to blend. Press evenly over well-greased 13 x 9-inch baking pan. Bake until lightly browned at edges, about 20 minutes. Beat eggs until light and fluffy. Gradually add granulated sugar until thick and well blended. Add orange juice, orange rind, remaining 1/3 cup flour and baking powder; mix to blend. Pour orange mixture over baked crust and return to oven and bake until golden brown, 25 to 30 minutes. Remove from oven. Sprinkle with confectioners sugar. Cool and cut in squares.
Boil the raisins for 15 minutes in 2 cups water. Remove from stove and put a cup of cold water on them. Mix all ingredients and bake at 350° for 1 hour and 10 minutes.
In large saucepan, melt the butter or margarine and cook the onion with the thyme, stirring for 5 minutes. Add the tomatoes, their juice and the garlic; simmer the mixture, stirring occasionally, for 15 minutes. Add the broth and chickpeas. Simmer the soup, stirring occasionally, for another 15 minutes. Add the pasta and pepper. Cook the soup until the pasta is warm. Thin the soup with additional stock or water, if necessary. Serve the soup with a tablespoon of Parmesan sprinkled in each bowl.
Mix dry ingredients in a heavy aluminum saucepan. Add colored water. Cook 3 minutes or until mixture pulls away from sides of pan. Cool and knead. Place in airtight container when not in use.
Slice potatoes into buttered casserole. Cover with meat. Add undiluted soups and onion. Crumble potato chips on top. Cover with foil.
Put tortillas on paper plate. Sprinkle handful of each kind of cheese on tortilla. Place second tortilla on top of cheese. Place in microwave on High for 30 seconds (or may place on cookie sheet and bake in a 350° oven for 2 to 3 minutes). When cheese melts, remove from microwave or oven. Cut into triangles. Serve warm with sour cream or taco sauce.
Bake cake by directions. Put in freezer for one hour. Take out and cut down the middle making two layers. Mix together Cool Whip, sugar, strawberries, and sour cream. Put on top of one layer and cover with second layer. Top with remaining mixture.
Combine dressing, milk, onion, celery, pickle and sauce; pour over lettuce, shrimp and cut up eggs.
Dissolve gelatin in 1 cup boiling water in bowl. Add strawberries. Stir until strawberries are thawed. Mix in pineapple, bananas and nuts. Pour half the mixture into mold. Chill until firm. Spread sour cream over congealed gelatin. Spoon remaining gelatin over sour cream. Chill until set. Unmold on serving plate. Yields 9 to 12 servings.
Cook rice according to package instructions. Cool and fluff rice with a fork. Mix onion, vinegar, salad oil, curry powder and salt. Add to cooled rice and refrigerate at least 3 hours. Combine remaining ingredients with rice before serving.
Chill mixture. Roll into balls then roll in powdered sugar. Bake at 350° for 10 minutes.
Line large pie plate with pastry. Sprinkle brown sugar over bottom of pastry. Fill crust with rhubarb. Sprinkle granulated sugar, flour or Minute tapioca and cinnamon over rhubarb. Beat eggs and add milk; pour over rhubarb mixture. Bake at 375° for 50 to 60 minutes.
Mix together and pour into pie shell. Bake at 350° for 25 minutes.
In a large bowl, combine cabbage and onions. Cover and refrigerate. Break Ramen noodles into small pieces. Combine noodles, sesame seed and almonds in medium bowl. Set aside.
Bring sugar and water to boil; continue to boil for 5 minutes. Add cranberries and cook until skins burst, approximately 5 to 8 minutes. Remove from heat and add marmalade and lemon juice. Cool and stir in almonds and Amaretto. Chill before serving.
Mix pudding with milk and let stand 5 minutes. Blend with Cool Whip. Layer in order: pudding, graham crackers (whole blocks), pudding, graham crackers and top with chocolate frosting (any variety).
Mix together first 5 ingredients until sugar is dissolved. Pour above mixture over the beans. Stir all together gently, but thoroughly. Chill for at least 2 hours. Serves 8 to 10. Stores well for up to 1 week.
Slice cucumbers and roll in flour mixture evenly. Put in 2 tablespoons hot grease, turning often until brown and cucumber slices are tender.
Preheat oven to 300°. Grate cheese. Let cheese and butter stand at room temperature until soft, then beat with electric mixer. Add salt and red pepper. Add flour, one cup at a time, until mixture is stiff. Roll out on wax paper. Cut with small cutter and place a pecan on top of each. Bake for 15 to 20 minutes. Biscuits will be yellow instead of brown.
Saute onion and celery until almost clear. Add vegeburger, garlic and pepper. When celery is cooked, add spaghetti sauce and Cheddar cheese. Top with Parmesan cheese. Bake at 350° for 20 minutes or serve immediately.
Arrange ribs in a large pan in 1 layer. Roast in 325° oven for 1 1/2 hours. Meanwhile, in a 1-quart saucepan over medium heat, heat grapefruit juice and remaining ingredients to boiling. Cook 1 minute; stir constantly. During last 30 minutes of roasting time, brush ribs frequently with grapefruit mixture. Bake until tender. Over the ribs, use Reggie's barbecue sauce.
Cook macaroni following package directions. In a large skillet, saute onion in butter. Add tomatoes, parsley flakes, salt and pepper. Simmer uncovered 5 minutes, stirring occasionally. Remove from heat. Stir in contents of cheese packet. Pour into greased pan. Bake in oven at 350° for 20 minutes. Top with cheese slices and return to oven for 5 minutes to melt cheese.
Soften margarine; mix with sugar. Add beaten eggs to sugar mix. Add remaining ingredients. Stir well; pour into pie shell. Place unbaked pie on a cookie sheet and bake in a preheated oven at 350° for 40 to 45 minutes. Yields 6 servings.
Preheat oven to 350°. Blend all ingredients. Place in greased casserole dish. Bake 1 1/2 hours.