HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix according to package directions using reserved pineapple juice mixed with the water. Dot bottom of a 9 x 13-inch pan with butter (spray with a vegetable spray coating first). Arrange pineapple slices on bottom of pan. Place cherries in the center of the pineapple. Pour batter over pineapple. Bake at 350° for about 35 minutes.
Dissolve gelatin in a little water. Add to Mango pulp. Over medium heat constantly stirring, bring mango pulp to slow boil. As soon as it starts boiling, remove from heat. Cool to room temperature. Now blend in the heavy cream. Mix well. Pour into crust. Refrigerate until set.
Mix beans, peas, white corn, pimento, green pepper, chopped onion and celery. Combine sugar, oil, vinegar and salt in a saucepan. Bring to boil. Pour over vegetables; cover and refrigerate. Will keep a week.
Beat eggs, oil, sugar and vanilla until thick and foamy. Add zucchini, coconut, nuts, fruit cake mix and raisins. Sift dry ingredients together and add to mixture. Divide batter equally between 2 greased and floured pans or use a round tube pan. Bake for 1 hour at 350°. Cool in pans for 10 minutes.
In bowl, combine sugar, mustard, salt, vinegar and onion juice. Gradually beat in oil until mixture is thick and smooth. Stir in poppy seeds. Store in airtight container in refrigerator. Good with fruit or regular salad. Makes 1 2/3 cups.
Dissolve jello in boiling water. Add frozen sliced berries, crushed pineapple and bananas. Mix well. Turn 1/2 of mixture into 8-inch square dish. Chill until firm. Then spread sour cream and cover with the remaining gelatin mixture. Chill until firm.
Place roast in pan. Mix all ingredients and pour over roast. Bake at 300° for 5 to 6 hours. Remove bones and chop.
Layer in bowl: bean dip, sour cream, mayonnaise, taco mix (mixed together), avocados, tomatoes, onions, olives (on top with salt) and grated cheese all over.
Cream butter and sugar; add eggs, one at a time, and beat after each addition. Combine baking powder, salt and flour. Fold into batter. Add vanilla. Roll out 1/2-inch thick using as little flour as possible. Cut into shapes. Bake on cookie sheet at 350° for 10 to 12 minutes.
Whip egg and water. Stir in nuts. Mix sugar, cinnamon and salt. Sprinkle over nuts. Bake at 225° for 1 hour. Stir every 15 minutes.
Bring water and butter to a boil until all butter is melted. All at once add flour and salt; beat until mixture forms a ball that leaves the sides of saucepan. Cool slightly. Add eggs one at a time, beating thoroughly after each addition. Spread mixture into greased 15 x 10 x 1-inch jelly roll pan.
In a medium skillet, melt butter and saute mushrooms and onion over medium heat until golden brown, stirring occasionally. Drain. Heat broiler. In medium bowl, beat cream cheese, egg yolks, parsley and seasonings until combined. Spread evenly on cocktail bread slices and sprinkle with paprika. Broil 1 to 2 minutes or until lightly browned and puffed. Serve immediately.
Blend cheeses and beer until smooth. Hollow out the loaf of bread. Pour mixture into the center. Take chunks of bread and dip away.
Place meat in bowl. Sprinkle with bottled browning sauce. Toss lightly. Brown in oil. Add tomatoes, wine, bouillon cube and seasonings. Cover and simmer for 45 minutes. Add onions and carrots. Cover and cook 45 minutes longer or until meat and vegetables are tender. Blend cornstarch and water. Stir into stew mixture. Cook stirring frequently until thickened. Remove bay leaf. Serve over Rice Verte. Yields 4 servings.
Score bread by slicing lengthwise to within 1/2-inch from the bottom in one-inch sections. Turn and do the same in other direction. Stuff bread with cheese and mushrooms. Sprinkle onions, poppy seed and seasoned salt over top.
Preheat oven to 325°. Cream the sugar and butter until very light and fluffy. Beat in eggs, one at a time. Sift together all dry ingredients. Add alternately with milk to batter. Stir in honey. Fold in raisins, figs and almonds. Mix well. Turn into greased 9 x 5 1/3-inch loaf pans (two). Bake 60 minutes.
Combine meat, rice, salt, pepper, sugar, onions and garlic as for meat loaf. Parboil cabbage until soft enough to handle. Loosen leaves. Cut out heavy grain. Roll meat in cabbage leaf. Cut leftover cabbage and line pan. Place rolls in pan with extra leaves between layers. Pour tomato juice over all (can dilute with water). Cover, boil and cook for 1 1/2 hours. Let sit awhile before serving. Serve with sliced lemons.
Combine sugar, flour and melted margarine. Mix until creamy. Add eggs, vanilla and buttermilk. Mix again until smooth. Mixture will be very thin. Pour into unbaked 9-inch deep dish pie shell. Bake at 350° for 55 minutes. Serve hot or chilled.
Saute onions in butter. Beat the egg and add bread. Mix well. Combine all ingredients and mix well. Pack into an individual casserole dish and bake in a moderate oven for 30 to 40 minutes.
Break up tomatoes and drain, reserve liquid. Place carrots and onions in slow cooker; arrange beef cubes on top of vegetables. Combine chili seasoning mix and flour with tomato liquid. Pour over meat. Cover tightly and cook on high for 3 1/2 hours. Add tomatoes, kidney beans and green pepper and continue cooking, covered, for 30 minutes longer. Serves 6 to 8.
Mix dry ingredients in an 8-quart bowl. Blend in shortening with a pastry cutter until mixture is crumbly. May be stored in an airtight container in a cool, dry place for up to 6 months. Refrigeration is not necessary. Yields 18 cups.
Mix cornstarch with 1/2 cup cold water in top of double boiler. Blend in sugar and salt. Add remainder of water and when well blended stir constantly over low heat until mixture boils. Cover and cook over boiling water 10 minutes. Gradually pour hot mixture over beaten egg yolks, stirring constantly. Return to double boiler and cook 2 minutes longer. Remove from heat; add butter, lemon juice and rind and mix well. Cool and pour into pie shell.
Brown meat, seasoning and sauce. Bring to boil and let simmer 15 minutes. Add chips and water. Pour into baking dish. Bake 15 to 20 minutes at 350°.
Brown chopped	pork on high heat. Add a little water; simmer until pork is soft, 15 minutes.	Add cut and cleaned beans. Cube size	cooked	potatoes, squash, zucchini and/or onions may be added. When beans are 1/4 done, add shoyu, sugar and garlic powder. Serve over rice.
In 1 1/2-quart ovenproof bowl, toss pears with rum and dried fruit. Set aside. In separate bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over pears, tossing gently to mix. Bake until crumbs are browned and pears are tender, about 30 minutes. Spoon into serving bowl, top with flavored or plain whipped cream, if desired.
Boil squash; drain. Fry bacon and crumble. Brown onion rings in bacon drippings. Layer 1/2 of squash, bacon, onions and cheese in 9 x 9-inch casserole dish. Repeat layers. Top with bread crumbs. Bake at 325 ° for 40 minutes. Serves 10.
Make syrup by bringing sugar and water to a boil. Add all other ingredients. Chill before serving. Makes 2 gallons.
Layer and do not stir. Cover and bake 5 hours at 250°. Biscuits are good with this.
Cook Minute rice; set aside. Saute onion in oil; mix with catsup, water, vinegar, mustard, black pepper and cut up hot dogs. Bake at 375° for 30 minutes, then serve on the rice.
Heat oven at 375°. Mix all dry ingredients together, then add all others. Bake 9 to 10 minutes for chewy, 12 to 13 minutes for crisp. Cool 1 minute on cookie sheet and remove to wire rack.
Crumble and brown sausage over low heat. Drain well. Saute onion and celery in butter until yellow (stirring often to keep onion from browning). Use low heat. Combine all ingredients and add chicken broth. Bake in large pan at 350° about 1 hour. You can pour more chicken broth over it if you think it is too dry.
Spray Pam or margarine on 9 x 13-inch glass baking dish. Pour chopped apple pie mix filling in baking dish. Mix melted butter, cake mix and nuts and sprinkle over apples. Bake at 350° in preheated oven for 35 minutes. Serve with Cool Whip or ice cream.
Combine all ingredients except coconut. Chill slightly. Shape into bite size balls; roll in coconut. Serve with crackers.
Beat the sugar with the egg. Add the milk, yeast, butter, salt and 2 cups of the flour. Mix until smooth. Add rest of the flour and let rise until double in size. Knead down, cut into strips and braid into 3 or 4 loaves. Let it rise again until light. Bake on a cookie sheet at 350° for 20 to 30 minutes until brown. When cool, decorate with frosting or fruit. This is also good just as it is.
Beat according to cake mix directions and pour into greased and floured tube pan. Cook 40 to 45 minutes at 350°. Remove from oven and pierce well.
Blend sour cream and cream cheese; spread mixture on the center of plate. Put layers of lettuce, tomato, onions and peppers. Sprinkle cheese on top. Cover with taco sauce.
Slice carrots, onion and sweet peppers. Chop lettuce fine. Add olive oil, mix in well, then vinegar or serve with mayonnaise.
Cook chicken and cut up. Mix soups, rotel and chicken. Crunch doritos and put in bottom of casserole dish. Pour mixture over doritos and sprinkle with cheese. Bake at 350° until cheese is melted.
Combine all ingredients. Shape into 6 patties. Fry on barbecue grill or in skillet on stove until browned on both sides. Place in 6 hamburger buns. Insert on top of patty 1 slice of cheese. (Heat from meat will melt the cheese.)
Boil squash until tender. Slice the squash and cook in microwave on paper towels (high power about 3 to 4 minutes). Dry the squash on paper towels to get as much water out as possible. Mash squash and put into a bowl. Melt butter and add diced onion. Add this to the squash. Mix in soup, milk, egg and sour cream. Add the bag of stuffing. Pour into a 2-quart casserole dish. Bake at 350° until brown, 20 to 30 minutes.
Cook peas in margarine for 10 minutes. In a medium bowl, mix all ingredients together and pour into a 2-quart casserole dish. Crush about 1/2 package of saltine crackers and sprinkle on top. Bake at 350° for 30 minutes.
Mix together all ingredients in a casserole dish or Dutch oven. Cover and bake 3 hours at 300°. Serve over rice or noodles.
Day Before: Lay bread out on large pans to dry overnight. Do not toast. In large pot, put 5 quarts of water, all butter, turkey parts and onion and boil for stock. Debone turkey parts and chop with giblets.
Mix flour, brown sugar and salt. Cut in shortening. Reserve 2/3 cup of this for topping. To remainder, add baking powder, soda, cinnamon, beaten egg and milk. Beat until smooth. Pour in 12 x 8-inch greased pan and sprinkle topping. Bake at 400° for 20 minutes.
Mix first three ingredients until dissolved. Add peaches. Mix together and chill. After chilled, put in baked crust that is cooled. Chill until time of serving.
In a large skillet, put everything except rice and shrimp. Stir over medium heat until thickened. Add shrimp; cook until pink. Serve over rice. Serves 4 to 5.
In a large mixing bowl combine margarine, butter and cream cheese. Add 2 eggs, one at a time, mixing well. Add flour slowly until all ingredients are blended. Add extracts. Pour batter into a prepared Bundt pan (spray with Pam). Bake at 325° for one hour and 15 minutes or until a wooden toothpick inserted in center comes clean.
Brown ground beef and drain. Mix water and flour. Combine with beef. Add sour cream, onion and celery. Crumble bacon into beef mixture. Place one pie crust in pan and cover bottom of crust with shredded cabbage. Top cabbage with meat mixture. Place second crust on top. Bake until crust is brown.
Combine last 4 ingredients. Spread over the apples. Bake in microwave for 6 to 8 minutes on High. (I double the sauce for a 9 x 9-inch baking dish.)
Put ingredients in blender and blend well (or use an egg beater and beat well). Pour into well buttered 10-inch pie pan. Bake in a 350° oven for 45 to 60 minutes. Crust will form on bottom and rest on top.
Roll out 1/4 of dough. Slice into quarters. Place a peeled and cored apple on each quarter. Fill the cored center of the apple with cinnamon-sugar. Top with 1/2 teaspoon butter or margarine. Enclose the apple with the dough and stretch the dough around it to seal it. Place in cake pan. Bake the dumplings at 375° for 40 minutes. Yields 1 dozen.
Mix flour, sugar, salt, soda and cinnamon. Stir in eggs and oil. Fold in chocolate chips, cherry pie filling and nuts. Mix well. Pour in a greased and floured Bundt pan. Bake at 350° until tests done, approximately 35 to 45 minutes. Sprinkle confectioners sugar.
Heat oven to 350°. Combine corn, cream cheese and peppers in covered casserole dish. Bake uncovered for about 30 minutes or until heated through.
In a large bowl, stir butter, shortening, and sugar until creamy. In a separate bowl, sift together cake flour and baking powder. Add one egg, portion of flour and milk alternately until all eggs are used, beating thoroughly with mixer (slow speed). Add vanilla and lemon last. Pour into a greased bundt pan, and bake at 350° for 1 1/2 hour.
Preheat oven to 350°. Mix sugar and margarine; add egg and vanilla. Mix rest of ingredients and add to margarine mixture. Drop dough by spoonfuls onto hot fruit. Bake 20 minutes and then fork dough to spread evenly. Bake an additional 15 minutes or more until brown.
Place venison roast in crock-pot. Season with seasoned salt. Cook on high for 4 hours. Switch to low and cook overnight. Remove roast. Dispose of liquid. Cool meat. When cool, chop meat fine and add enough sauce to moisten meat. Heat meat again and serve on buns.
Mix together. Put in 9 x 13-inch greased pan.	Bake at 350° for 35 minutes.
Heat oven to 375°. Beat butter, sugar, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Mix in flour and baking soda; stir in chips and nuts. Drop by teaspoon 2-inches apart onto ungreased cookie sheet. Bake 10 minutes or until golden brown. Remove from cookie sheets. Cool on wire racks. Makes about 6 dozen cookies.
Boil chicken and debone. Put in bottom of casserole dish. Add broth and soup. Mix margarine, flour and milk; pour over chicken. Bake at 400° for 50 minutes.
Day Before: Simmer chicken in water to half cover. Remove meat from bones (4-5). Store in refrigerator in broth. When ready to serve, remove chicken from broth. Add celery, green pepper and onion. Mix the remaining ingredients and toss with chicken mixture.
Saute mushrooms and onion in 2 tablespoons butter until tender, about 3 minutes. Add the next 4 ingredients; stir until smooth. Remove from heat and stir in bread crumbs. Cool to room temperature. Heat oven to 375°. Layer 3 fillo leaves on damp kitchen towel, brushing each with melted butter. Spoon 1/2 mushroom mixture on short end of leaves in 2 to 3-inch wide strip, turning long side of fillo leaves in about 1 inch to keep filling in place. Lift towel, using it to roll, starting from narrow end with filling. Place roll, seam side down, in lightly buttered pan. Repeat with remaining ingredients. Brush top and sides of dough with melted butter.
Mix this cake like any fruitcake. Line the pan with foil and bake for 1 hour or until done. If you follow this recipe exactly, it will turn out wonderful. The Bible is the same way. Bake in a 325° oven.
Simmer onion in butter until soft. Add beef and garlic and sprinkle with the flour and seasonings. Add mushrooms and cook about 5 minutes, stirring now and then to brown beef a bit. Add soup and simmer 10 minutes. Just before serving, stir in sour cream. Heat gently and don't allow to boil. Serve over Chinese noodles and garnish with chopped parsley.
Have your steaks cubed and cut up into small chunks. Brown in a 4-quart Dutch oven; add spices and simmer 20 minutes. Put celery and onion in food processor and shred. Put in onion, celery, tomato paste and tomatoes. Simmer for 30 minutes. Add chili hot beans and simmer at least 30 minutes. Stir often. May add more chili powder to taste.
In a large chili pot, cook bacon until crisp. Remove from pot and drain grease away. Brown ground chuck until no pink remains. Add onion and green pepper. Add bacon and remaining ingredients. Mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Makes 6 to 8 servings.
Mix all ingredients together and put in greased pan. Bake at 350° for 45 minutes to 1 hour.
Wash and clean bird. Rub outside and inside with salt and sage. On the inside of the bird, place 1 or 2 stalks of celery and 1 stick of margarine. Put in a brown oven bag or cover with Reynolds Wrap. Place in pan on the breast of the bird and bake at 325° until done. Twenty minutes before taking out of oven, turn bird on its back and brown the breast. Let cool 30 minutes before trying to slice.
Season and boil chicken; debone and cut in bite-size pieces. Place in buttered casserole dish (9 x 13-inches). Mix soup and sour cream into a saucepan. Heat and pour over chicken.
Mix together all ingredients and cook over medium heat until hot. Pour over chicken and bake at 350° for 1 hour covered. Uncover and bake another 1/2 hour to 45 minutes or until sauce is thick and chicken is done.
In a medium mixing bowl combine flour and baking soda; set aside. In a large mixing bowl combine margarine, granulated sugar, brown sugar, vanilla and dry pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture until well blended. Stir in chocolate chips. (Batter will be stiff.) Drop by teaspoonfuls about 2 inches apart on ungreased baking sheets. Bake at 350° for 8 to 10 minutes. Makes about 7 dozen cookies.
Pour boiling water over oats. Cover and let stand for 20 minutes. Cream butter. Gradually add sugars, beating until fluffy. Blend in vanilla and eggs. Add remaining ingredients. Mix well. Bake for about 50 to 55 minutes.
Mix flour, sugar, baking soda, salt and baking powder. Add applesauce and water. Mix well. Add shortening, eggs, allspice, cloves and cinnamon. Mix well. Bake at 350° for 60 minutes.
Prepare macaroni and cheese dinner according to directions on box. Brown ground beef and onion; drain excess fat. Combine thoroughly remaining ingredients with beef mixture and macaroni dinner. Season to taste and place in 2-quart buttered casserole. Bake, uncovered, for 25 minutes at 350°.
Heat oven to 350°. Combine all ingredients and liquids. Brush chicken generously. Place chicken, skin side up, in a baking pan, basting occasionally with any remaining mixture. Bake 1 hour or until chicken is done. Makes 4 servings.
Cook, drain and cool spaghetti. Add remaining ingredients. Optional items to add are broccoli, cauliflower, sharp cheese (chopped). Serve chilled.
Mix ingredients in order. Pour into pie crust. Bake on cookie sheet at 375° for 70 minutes.
In medium bowl combine cabbage, carrots, bell pepper, celery and onion. In small bowl combine remaining ingredients. Pour over vegetables and toss until well coated. Cover and refrigerate until chilled.
In a large skillet dissolve gelatin, brown sugar and salt in boiling water. Add butter and bring to boiling, stirring constantly. Add sweet potatoes. Sprinkle with allspice and simmer, basting frequently, until syrup thickens and potatoes are glazed, about 15 minutes.
Combine dry ingredients with liquid and mix well. Add pears and pecans. Will be hard to stir. Bake 50 minutes in greased and floured tube pan at 350°.
Boil 1 whole chicken until tender and can be pulled off the bone easily. Boil carrots and potatoes until tender. Saute onion in 1 tablespoon butter. Mix corn meal and flour together with 1/4 cup water. Set all ingredients aside.
In a medium bowl measure cornmeal, salt, garlic salt and onion. In a large measuring cup measure buttermilk and add soda. Stir and let set for a couple of minutes. Then stir into cornmeal. Heat oil to 375°. Drop by tablespoons into hot oil. Fry only a few at a time, turning once. Cook 3 to 5 minutes until golden brown. Drain on paper towels.
Mix onion, eggs, mayonnaise and soup. Layer broccoli, sauce and cheese. Repeat layers. Top with stuffing and dot with butter. Bake at 350° for 40 minutes.
Trim excess fat from meat. Place meat in plastic bag; set in a deep bowl. For marinade, combine cooking oil, soy, lemon juice, honey gark and ginger. Pour over meat; close bag. Marinate overnight in refrigerator; turn bag occasionally to distribute marinade.
Mix together soup, milk and pepper. In a large casserole dish layer slices of potato, onion and chicken. Repeat layers. Pour soup mixture over layers and dot with butter. Bake covered at 375° for 1 hour and uncovered for 15 minutes. Serves 6-8.
Place butter or margarine in the frying pan; add broccoli, cooking until broccoli becomes a delicate brown. Sprinkle with Parmesan cheese. Serves 4.
Drain pineapple. Mix everything together. Put in 13 x 9-inch pan and sprinkle with nuts. Chill at least 2 hours.
Let cream cheese soften. Cream with sugar. Add sour cream then Cool Whip. Add fruit cocktail. Chill.
Brown beef, onion, green pepper and garlic until cooked; drain. Add remaining ingredients. Simmer until heated through. Divide equally on individual warmed tortillas. Top with cheese and roll up.
Mix cornmeal, sugar, salt and boiling water early in the morning for evening meal. Stir often.
Melt margarine, marshmallows and salt in saucepan over low heat. Mix in popcorn.
Preheat oven to 350°. Brown ground beef with onions and bell pepper included, then drain. After draining, add cream of chicken and cream of mushroom soups. Bring to a boil so that it is nice and creamy. Spread Doritos on bottom of pan, then mixture of meat on top of Doritos, then shredded cheese. Repeat pattern until ingredients are almost all gone. The last layer should be Doritos, then cheese on top. Heat in oven for 7 to 9 minutes or until cheese melts.
In a 13 x 9 x 2-inch baking dish, stir together the rice cakes, cereal or crackers and pretzels. In a cup, stir together the margarine, Worcestershire sauce and curry powder. Drizzle over cereal mixture. Toss cereal until coated. Bake in a 300° oven for 20 minutes, stirring twice. If desired, store cooled mixture in a tightly covered container.
Peel, seed and cut cucumbers in pieces. Saute onion in margarine until glossy. Add dill, salt, pepper, cucumbers, soup and water. Bring to a boil; simmer uncovered 15 minutes. Run through blender until finely chopped and mixed. Cool. Add cream and serve.
Cook and drain frozen broccoli. Saute onion in 4 tablespoons margarine. Stir in flour, add water, cook over low heat until thickened and boils. Stir in cheese and add to broccoli. Beat eggs and add. Grease 1 1/2-quart casserole dish. Put remaining 2 tablespoons margarine and cracker crumbs on top. Bake in 325° oven for 30 minutes.
Mix all together. Pour into a buttered dish. Bake at 400° for 30 minutes.
Mix Jell-O and Kool-Aid. Add rest of ingredients. Mix these together until dissolved. Pour into frames and freeze.
Mix cake mix, 1 egg and margarine. Pour into pan. Beat together confectioners sugar, softened cream cheese and 2 eggs. Pour over cake mixture. Bake in a 13 x 9 x 2-inch pan at 325° for 50 minutes.
Mix well, cutting margarine into flour, and add milk. Roll out on floured board, cut into biscuits and put on biscuit pan. Bake for 10 minutes at 400°.
Mix flour, salt and butter flavored Crisco with pastry blender. Add water and blend. Divide into two parts. Roll out dough, place in pie pan. Pour cherries in and dot with butter. Cover with other half of rolled out dough. Sprinkle with sugar. Bake at 425° for 10 minutes or at 350° for 35 minutes.
Bake chicken for 1/2 hour in a 350° oven. Mix dressing, preserves and dry soup mix. Spread over chicken and bake an additional half hour. Can be kept warm in a 140° oven for another hour if guests are late. Serves 10.
Cook meat and onion together until meat is browned. Drain and stir in ranch dressing mix and taco seasoning. Add remaining ingredients with juices from all. Add water. Simmer 2 hours. Add additional water if mixture is too thick. Serve with tortilla chips.
In a 9 x 13-inch pan, peel and slice peaches and lay them in bottom of pan. Sprinkle white sugar over the peaches. Layer with a dry cake mix. Sprinkle with nuts and coconut and pour melted margarine over all. Bake 45 minutes to 1 hour at 350° or until it is golden brown. Can use home canned peaches.