HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cake mix, oleo, and 2 eggs. Pour into greased 9x13-inch cake pan.
Preheat oven to 375°. Grease cookie sheets. Into large bowl, mix all ingredients except chocolate chips. With mixture at medium speed, beat until well mixed, scraping bowl. Add chocolate chips and mix well. Place by rounded teaspoonfuls 2 inches apart on greased sheets. Bake 10 to 12 minutes until cookies are lightly browned. With pancake turner or spatula, remove cookies and allow to cool.
Bring water to a boil. It should be salted and include garlic. Add chopped broccoli. Boil for about 7 minutes and remove broccoli so it doesn't soften too much. Boil spaghetti in the same water for about 10 minutes. When spaghetti is tender, add the broccoli. Make sure you can taste the salt or salt substitute. Serve in soup bowls covered with a layer of Parmesan cheese. Serve with hot bread and a salad.
Mix ingredients in a tightly covered jar. Refrigerate 2 hours. Shake before serving. Makes 1 1/4 cups dressing.
Soak cauliflower in cold water for one hour. Boil in 1/4 cup milk and water until tender. Divide into pieces and cool.
Cream margarine; gradually add sugars, beating at medium speed of an electric mixer until light and fluffy. Add egg substitute and vanilla; beat well.
Cook and drain the macaroni according to the package directions. Pour the undiluted tomato soup over the cooked and drained macaroni. Stir until the macaroni is coated with the soup (mixture will be thick). Serve hot as a soup or as a side dish. Tastes better after being refrigerated and reheated.
Cream together shortening, sugar and eggs until smooth. Sift together all dry ingredients and add to the creamed mixture. Add nuts and apples. Pour into well oiled and slightly floured tube pan. Bake for 1 hour at 350°.
Mix all ingredients together, but use 1/2 cup catsup to mix. Seasonings are salt, pepper, garlic powder or salt, Accent or whatever your choice. You can use cracker, oatmeal or bread crumbs to make up the meat like meat loaf. Cook for an hour. Drain grease when done. While it's baking, cook potatoes (instant or fresh) to make mashed potatoes. When meat is done, cover with potatoes. Add the remaining cheese with milk over the potatoes. Place back in oven for 1/2 hour or until cheese is melted, then it's done. Oven should be at 350°.
Dissolve thoroughly the sugar, salt and vinegar. Slice very thin the pretzels, onion and green pepper. Put all ingredients together and put in the refrigerator. These are no cook pickles and after 24 hours, you can eat.
Dissolve yeast cake in a small amount of water. Add sugar and set aside until bubbly. Mix flour and salt. Add dissolved yeast cake and oil. Use enough water to leave mixture soft and stringy. Set until dough rises (approximately 1 hour). Take pinches or strips of dough and fry in hot oil until golden brown. These may be eaten plain or sprinkled with powdered sugar or dipped in cool syrup.
Mix in order. Drop from spoon into hot Crisco and fry to a light brown. Serve plain or sprinkle with cinnamon or confectioners powdered sugar.
Dissolve Jell-O in 2 cups boiling water. Mix pie filling and pineapple into the Jell-O; let jell or set. After jelled or set, top with a mixture of cream cheese, sour cream and sugar, then top with chopped nuts.
Melt butter. Add sugar, coconut and Rice Krispies. Line bottom of 9 x 13-inch pan with 1/2 mixture. Soften ice cream enough to spread over top. Cover with remaining mixture. Sprinkle chopped toasted pecans over this. Keep in freezer until serving time. Cut in squares. Serves 12. Can be frozen for several weeks.
Pat butter on top of cooked potatoes. Mix Cheez Whiz and mushroom soup. Spread over potatoes and cook 30 minutes at 350°.
Blend in large bowl and beat for 2 minutes at medium speed. Bake in a greased and floured pan, 10-inch tube pan. Bake for 55 to 60 minutes at 350°. Cool in pan for 15 to 20 minutes.
Let ham knuckles cook for an hour. Add pinto beans, pepper, vinegar, sugar, green pepper and onions. Let cook until done.
Start with 1/4 cup each of honey and mustard. Taste and adjust. If it tastes too sweet, add more mustard.	If not sweet enough, add more honey. Keep an accurate record of the adjustments in order to duplicate the recipe later.
Mix evaporated milk and sugar in a large bowl. Pour marshmallows in, stir to coat. Cover bowl and refrigerate overnight. The next day, pour pineapple into marshmallows. Beat whipping cream into marshmallows. Beat whipping cream in another bowl until whipped and fluffy. Fold into marshmallows. If desired, quarter or halve maraschino cherries and mix in.
Beat cream cheese until fluffy. Gradually add milk; blend well. Add lemon juice and orange extract. Pour into shells. Put a slice of apricot on top. In saucepan, mix sugar, cornstarch and salt. Stir in orange and apricot juice. Cook until thick and clear. Cool and spoon on top of tarts. Chill for several hours.
Melt together chocolate chips and butter. Remove from heat and stir in milk, flour and vanilla. Wrap one tablespoon of dough around either the Hershey's Hugs or Kisses. Bake at 350 degrees for 6 to 8 minutes. Cookies will appear soft and shiny. Cool completely.
Combine egg, milk, cracker crumbs, onion and dash of pepper. Add ground ham and ground pork. Mix well. Bake at 350° for 1 1/2 hours. Add Mustard Glaze last 1/2 hour.
Combine mustard, sugar, salt, cloves and garlic. Slowly stir in vinegar and water. When smooth, pour over beets. Refrigerate until well chilled. Remove garlic. Makes 6 servings. (If desired, may add sliced onions and/or hard-boiled eggs prior to refrigeration.)
Drain Veg-All and chestnuts and mix all ingredients. Put in 2-quart casserole. Melt 1/2 stick butter. Add 12 crumbled saltine crackers and saute. Spread over top of vegetable mixture. Bake at 350° for 30 minutes.
Add or subtract any of the ingredients, depending on what your children like or what you want them to have. Mix your chosen ingredients in a large bowl. Children love to help with this. Put 1/2 to 1 cup of mixture in individual serving containers. Store leftovers in an airtight container for a treat on another day.
Bake pie shell (let cool). Mix milk, lemon juice and Cool Whip well. Fold in strawberries. Pour into pie shell. Refrigerate 2 to 3 hours before serving.
Preheat oven to 325 degrees. Grease and flour a tube or Bundt pan. Cream together the butter, shortening, and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla extract and coconut flavoring and mix. Combine all-purpose flour and self-rising flour. Stir to mix. Add to the creamed mixture alternately with the pina colada mixer, starting and ending with the flour. Stir in the drained crushed pineapple and the coconut. Pour into the prepared pan and bake for about 1 hour 20 minutes or until a toothpick comes out clean when inserted into center of cake. Turn out of pan immediately and wrap in aluminum foil.
Take Pillsbury croissants and press on large cookie sheet (lightly greased). Press dough up around edges Bake as directed on package. Cream together the cream cheese, mayonnaise and Ranch dressing. After crust cools, spread mix on crust with a wet knife. Cut and shred up vegetables and sprinkle on top. Sprinkle cheese on last.
Cream shortening and sugar. Add eggs and beat well. Sift together flour, cream of tartar, soda and salt. Gradually stir into creamed mixture. Chill dough 2 hours or more. Form into balls the size of walnuts. Roll each ball in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake at 400° for about 10 minutes.
Cut shortening into flour. Add water, 3 tablespoons at a time, until moistened. Divide in half. Form ball with each half; roll onto floured surface to fit pan.
Wash and cut cucumbers into sticks. Pour boiling water over them; let stand overnight. Next morning, pack in jars. Fix solution made of remaining ingredients. Boil for 5 minutes. Pour over cucumbers and process for 5 minutes in boiling water. Be sure and drain water off after packing in jars, before pouring solution over them.
Cut or chop vegetables to suitable size. Cut boneless, skinless chicken breast into 1/2 to 1-inch cubes. Heat oil on high. Stir-fry chicken; add vegetables. Fry for 1 to 2 minutes, stirring constantly. Add 2 tablespoons soy sauce and simmer on medium heat. While simmering, season with cumin, curry and pepper to taste. Simmer until desired crispness or tenderness of vegetables. Add more soy sauce as necessary.
Melt margarine in a 1 1/2-quart baking dish. Mix all ingredients together and pour into melted margarine. Bake at 350° for 45 minutes.
Mix flour and margarine together. Use 9 x 13 x 2-inch or 10-inch Corning Ware dish. Pat out in bottom of pan. Sprinkle 1/2 cup pecans over crust. Pat in. Bake 10 minutes at 350° and cool.
Cream sugar and egg yolks. Add vanilla. Add flour and baking powder. Whip egg whites with salt. Fold them lightly into cake batter. Line 15 x 10-inch pan with heavy buttered paper.	Spread dough on	it. Bake 13 minutes in 375° oven. While hot, invert cake onto sheet of waxed paper sprinkled with powdered sugar. Cut off hard edges. Spread with jelly and roll.
Microwave chocolate and milk on High for 1 minute. Stir. Microwave another minute. Stir until chocolate is smooth and completely melted. Stir in vanilla, salt and nuts. Spread onto lightly greased pan 8 x 8-inch. Refrigerate until firm. Cut into squares.
Mix butter and sugar. Slowly add eggs and vinegar then vanilla. Beat thoroughly. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Mix shortening, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda and salt and stir in. Form dough into balls, the size of walnuts. Roll into a mixture of sugar and cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake 7 to 8 minutes at 350°. Do not overbake.
Mix sugar, flour and soda. Add eggs and fruit cocktail. Pour into greased and floured long pan. Mix together chopped nuts and brown sugar. Pour over batter in pan. Place pan in oven that has been preheated to 350° and bake for 30 to 35 minutes.
Cream shortening and sugars; add eggs and vanilla. Beat well. Sift dry ingredients and add to creamed mixture. Add oats and nuts and mix well. Shape into rolls; wrap in waxed paper and chill thoroughly. Slice 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes.
Cream butter; add sugar and egg and beat until light and fluffy. Add lemon rind and juice.
Mix the first 3 ingredients together and cool. Add the remaining ingredients. Mix all together and freeze.
In medium skillet, prepare taco mix with beef and water according to package. Add beans and heat for 5 minutes. In a 1 quart bowl, spread beef and bean mixture. Layer remaining ingredients in order given above. Serve with nacho chips.
Beat until soft peaks form in egg whites, salt and cream of tartar. Gradually add white sugar. Beat until stiff peaks form. Add green food coloring, peppermint flavoring and chocolate chips. Drop by teaspoon on wax paper covered cookie sheet. Put in preheated 375° oven. Turn off oven immediately. Leave in oven overnight. Do not open door.
Boil chicken (without the bones) and cut into small pieces. Put into big pot and cook over medium heat with mushroom soup, peas, mushrooms, onion, tomatoes, garlic powder, seasoned salt, salt and pepper. Roll biscuits out flat. Place 1 spoonful of mixture in center of biscuit. Crimp edges all around. Place on greased baking sheet. Sprinkle cheese on top. Bake in a 350° oven for about 1 hour or until browned. Serve hot. Really good!
Mix well. Refrigerate until chilled. Serve with chips. This recipe will serve 5 people.
Spread graham cracker crumbs on bottom of 9 x 13-inch dish; pour margarine on top. Next mix powdered sugar, cream cheese and egg until smooth. Spread this mixture on top of graham cracker bottom. Next add 1 layer of banana slices, 1 layer of crushed pineapple and 1 layer of Cool Whip. Repeat layers, then add cherries and nuts. Chill.
When you grate the orange rind, avoid the bitter tasting white layer, or pith, just beneath the surface.
Bring sugars and corn syrup to a boil. Stir in peanut butter. Add cornflakes and salted peanuts. Press into a greased 9-inch pan. Melt large chocolate bar and spread over top. Cut into squares.
Marinate pork with sauce for 2 hours or more. Roast 20 minutes at 350° in oven pan on rack. Turn and roast 10 to 15 minutes until done. Serve as puupuus. Slice very thin and serve with boiled noodles, or dice for fried rice with peas and egg.
Put over chunky, cut-up broccoli, cauliflower and carrots; marinate a few hours.
Mix Wesson oil, sugar, eggs and apples. Add dry ingredients. Pour into a greased and floured pan. Bake 1 hour at 275°.
Cook pasta according to directions. When pasta is done, but still firm, rinse and drain well. Place in large bowl which has a cover. Pour dressing over pasta. Cover and refrigerate overnight.
Mix eggs, water, salt, sesame seed and flour into a batter. Heat oil over medium heat to 375° in a heavy sturdy flat-bottomed 3-quart saucepan or deep fryer, filling utensil no more than 1/3 full. Dip nuggets into batter; drain off excess batter. Add nuggets in a single layer, about 8 or 9 at a time. Fry about 3 to 5 minutes or until golden brown. Drain on paper towels. Serve with following sauces. Makes 12 servings.
Cut brownies into cubes. Layer in 3-quart serving bowl 1/2 of the brownies, 1 cup of the strawberries, 1 banana (sliced) and half of the whipped topping. Repeat layers. Keep in refrigerator until served. Yields 16 servings.
Grind in food processor 8 ounces Oreos. Press evenly into bottom of spring-form pan. Bake at 350° for 5 to 8 minutes. Mix in blender the cream cheese, sugar, eggs, vanilla and 6 ounces Oreos. Pour over crust. Bake for 45 to 50 minutes at 350°. Decorate top with crushed Oreos.
Mix first 5 ingredients in order given in greased casserole. Bake at 350° for 25 to 30 minutes. Last 5 minutes, top with French fried onion rings.
Combine potatoes, sugar, milk, 1/2 of margarine, eggs and vanilla; mix well. Put in a greased 8-inch square baking dish. Combine coconut, brown sugar, flour, remaining margarine and nuts. Spread on top of potatoes. Bake at 375° for 25 minutes, or until brown.
Remove 8 to 10 leaves. Wash, then blanch for 3 minutes in salt water. Remove and pat dry. Melt the butter in a frying pan and render the fat from the bacon. Add bread cubes and onion. Fry until crisp and brown. Add the apple pieces, cream and red wine. Remove from stove. Let stand for 15 minutes. Add seasonings to taste. Place small amount of filling in leaves and roll them up. Roll a second leaf around each roll. Place the stuffed leaves closely together in a greased dish. Bake at 350° for about 30 minutes. Serve.
Cook brown sugar, butter and white Karo for 5 minutes. Remove from heat, then add soda; stir well. Then pour over popcorn. Bake in oven at 250° for 1 hour. Stir every 15 minutes. You may add nuts if you want. Mixture should cover about 7 quarts of popcorn.
Place steaks or thick fillets in a single layer on a preheated and greased broiler pan. Combine remaining ingredients and pour over fish. Broil 4 to 6 minutes; turn and baste with sauce. Broil until fish flakes, 4 to 5 more minutes. Makes 6 servings.
Mix by hand cake mix, eggs and butter. Press into 9 x 13-inch cake pan. Use mixer to combine cream cheese, eggs and sugar. Pour on top of cake. Bake at 350° for 30 minutes.
Slightly thaw and separate potatoes. Mix potatoes with sour cream, cheese, salt, soup, pepper and onion. Spread in a greased 9 x 13-inch pan. Mix margarine and corn flakes together. Top potatoes with buttered corn flakes. Bake at 350° for 45 minutes.
Take bread dough and roll into rectangle (15 x 9-inch) on lightly floured surface. For filling, mix brown sugar, cinnamon and raisins. Spread margarine evenly across dough. Sprinkle filling evenly across dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased cookie sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side. Let dough rise until double (about 40 minutes). Heat oven to 375° and bake until golden brown 25 to 30 minutes. (If ring browns too quickly, cover loosely with aluminum foil.) Spread ring with glaze while warm.
Combine flour, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg at low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until brown. Immediately top each cookie with a candy kiss. Press firmly so that cookie cracks around edge. Makes 4 dozen cookies.
Cook squash with onion in boiling salted water until tender-crisp. Drain well. Combine soup, sour cream and stir in carrot. Fold in drained squash and onion.
Combine all ingredients except chives; chill. Serve with seafood cocktails or surrounded by crackers. Garnish with chives. Yields 1 cup.
Cook potatoes. Cool and slice. In separate pan cube and fry. Add other ingredients in order given. Bring to a boil. Cook until clear, then add sliced potatoes. Simmer at least one hour. Serve hot. Serves 4 people.
Cut chicken breasts in half. Place between sheets of waxed paper. Pound a little flatter.
Stir flour and milk together over heat until thick. Cool. Cream together the sugar, vanilla and butter. Beat butter mixture into cold flour mixture until of spreading consistency. When finished, it looks like whipped cream.
Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon soy sauce, salt and pepper in a glass bowl. Refrigerate 30 minutes. Mix chicken broth, 2 tablespoons soy sauce and the sugar. Heat in wok or large skillet until hot. Add 3 tablespoons vegetable oil; rotate to coat. Add onion and garlic; stir-fry until garlic is brown. Add beef; stir-fry until beef is brown, about 3 minutes. Remove beef from wok. Add 2 tablespoons vegetable oil; rotate to coat. Add tomatoes; stir-fry 30 seconds. Stir in 1/2 cup beef broth; heat to boiling. Stir in cornstarch mixture and cook, stirring until thickened. Add peppers and beef. Stir-fry 30 seconds. Yields 6 servings.
Saute margarine and onion. Add flour, tomato juice and cinnamon. Cook to thicken, then add vinegar, sweetener, salt and pepper. Enjoy!
Prepare cake mix according to package directions. Bake 3/4 of mix in a 9 x 13-inch pan (suitable for serving in). Retain 1/4 of mix for pudding sauce. While cake is cooling, drain pineapple juice and save.
Mix together ingredients with bread crumbs. Make the ground beef into football shape and put parajun cheese in middle. Bake. Add tomato sauce and some more cheese.
Cream butter, Add dry ingredients. Combine egg yolk and milk and add to the mixture. Pat into 9 x 13-inch cake pan. Bake at 425° until light brown.
Halve, seed and chop peppers. Layer with salt in large, glass bowl. Allow to stand at room temperature 3 hours, stirring several times. Drain peppers well. Combine drained peppers, tomatoes and onions. Stir in sugar, vinegar and spices. Bring to boil (stir often). Lower heat to simmer to prevent scorching. Cook for 30 minutes or until thick. Remove spice bag.
Mix pudding, milk and orange juice. Beat well. Add sour cream. Put in fruit mixture. Cover and refrigerate several hours.
In a medium bowl, stir together dressing mix and vinegar. Add beans, chickpeas, olives, celery and thinly sliced onion. Toss to coat well. Cover and chill at least 4 hours or overnight. Just before serving, toss with mayonnaise. Makes 6 to 8 servings.
Marinate venison in the Kraft Italian salad dressing overnight. Remove and brown the meat in a skillet. While meat is browning, in a second skillet, prepare Rice-A-Roni according to package directions, but add tomatoes or 2 cups canned, chopped tomatoes, and Ro-Tel. When Rice-A-Roni is ready to simmer, add browned venison, cover and cook for 20 to 30 minutes. Yield: 4 to 6 servings. Serve with crackers and salad.
Mix cocoa, sugar, salt, and flour thoroughly. Gradually add milk. Cook until thickened. Serve with homemade biscuits and butter.
Heat cream in pan over medium heat until boiling. Add chocolate chips. Remove from heat and stir with rubber spatula until melted and smooth. Put in a large mixing bowl and refrigerate for 2 hours, stirring twice, until just chilled. Beat with mixer until soft peaks form. Don't overbeat as cream will continue to thicken after a few minutes at room temperature.
Mix together. Pour in greased casserole dish. Heat oven to 350°. Bake 35 to 45 minutes.
Cook all but last two ingredients on top of stove until thickened. Remove and add vanilla. Pour into pie shells and cook at 350° in oven until crust is brown.
Cream Crisco and sugar until fluffy. Add eggs, one at a time; add sour cream and flour and all other ingredients. Bake at 325° for 1 1/2 hours.
In large mixing bowl, combine thinly sliced zucchini, onion, vegetable oil, Bisquick, eggs, Parmesan cheese, parsley flakes, salt and pepper; stir until all ingredients are mixed and zucchini is evenly coated. Pour mixture into a buttered baking dish (pie plate). Bake at 350° for about 45 minutes, or until golden brown.
Cook ribs in water; boil for 1/2 hour to 45 minutes. Mix all other ingredients together. Put ribs in a pan and pour sauce mix over. Bake at 350° for 1/2 hour.
Beat butter until fluffy. Add cheese and milk, a tablespoon at a time until spreadable and well blended. Add remaining ingredients. Blend until well mixed.
In a food processor with a metal blade or a blender, process cream cheese and Parmesan until blended. Add green onions and pulse until finely chopped. Add pesto and process until thoroughly incorporated. On a lightly floured board, roll one sheet of the puff pastry flat. Spread half the cheese mixture over pastry, covering it completely. Roll lengthwise, to make a log about 1 1/2-inches in diameter. Wrap tightly in plastic wrap. Repeat with the other pastry sheet. Freeze logs until solid, several hours or months. Remove logs from freezer 20 minutes prior to baking. Preheat oven to 375°. Slice logs into 1/4-inch rounds. Place on ungreased baking sheets about 1 1/2 inches apart. Bake for 10 minutes or until the pastry is lightly browned.
In saucepan cook onion and green pepper (use boiling water) for 5 minutes or until tender; drain. Combine cooked vegetable mixture, beans, corn, tortilla chips, barbecue sauce and chili powder. Turn 1/3 of meat mixture into ungreased 2 1/2-quart casserole dish. Spread 1/2 cup cheese spread over meat. Repeat layers, top with remaining meat mixture. Cover and refrigerate up to 24 hours. Bake covered at 375° for 1 1/4 hours.
Thicken egg yolks, lemon juice and sugar in top of double boiler. Dissolve 1 package of Knox gelatine in 1/2 cup water. Add to hot lemon mixture. Beat egg whites until stiff. Add 3/4 cup sugar to egg whites. Fold egg whites into warm lemon mixture. Tear angel food cake into bite-size. Alternate layers of lemon mixture and angel food cake in a spring mold. Set in refrigerator overnight. Ice with Cool Whip or serve with Cool Whip.
Brown ground beef with chili powder. Drain. Combine ground beef with cheese, lettuce, tomatoes, corn chips, olives and prepared dressing. Garnish salad with avocado slices and unbroken taco chips. Makes 6 to 8 servings.
Mix and bake in 350° oven for 25 to 30 minutes. DON'T LET GET DONE.
Saute minced onion in margarine; add remaining ingredients, then simmer for 10 minutes or until ready to baste chicken, ribs, etc.
Combine all ingredients in large pot. Bring to a boil and simmer. As it boils down, more water may be added. Use at Christmas.
Pound flour, salt and pepper into both sides of round steak. Brown meat in greased skillet; add tomato soup and simmer slowly over moderate heat until savory and tender. Remove meat and cut into desired portions. Cook egg noodles as directed and drain. Saute egg noodles in steak gravy. Pour into large platter and top with Swiss steak and parsley.