HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix as directed on box, using margarine instead of butter. Make two layers. When cake is completely cooled, split into four layers. (Pulling a piece of thread through layer splits it nicely.) Mix sour cream and sugar, then add coconut. Save about 2 tablespoons to sprinkle on top of cake. Spread the filling between all the layers. Frost with Cool Whip on sides and top. Sprinkle reserved coconut on top. Cover and place in refrigerator for two days before serving. Enjoy!
Wash ham hock and place in a pot with cold water to cover. Add pepper flakes; cover with lid and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour; add more water if necessary. Wash greens and rinse well. When the hock is done, add the greens and remaining ingredients to the pot. Lower heat and simmer until tender, about 45 minutes to 1 hour. Stir. Season to taste and serve with extra vinegar and hot sauce on the side.
Combine all ingredients together in a large mixing bowl. Adding milk until the mixture reaches the desired texture you want. Mix by hand or with an electric mixer until creamy. Ice cake of your choice.
Preheat oven to 300°. Brown meat and drain. Soak torn bread pieces in milk. Add cheeses and egg; mix together. Add cheese and bread mixture to meat.	Stuff in noodles. Pour 1/2 of sauce in the bottom of a baking dish. Put stuffed noodles in dish. Pour other 1/2 of sauce over noodles. Bake, covered, for 1 hour or until noodles are soft. Sprinkle more Mozzarella cheese on top when ready to serve.
Cream the cheese and butter. Add other ingredients. Place on cookie sheet and bake at 350° for 10 to 15 minutes.
Wash and soak raisins in hot water. Drain and dry on paper towel. Put all ingredients in bowl; stir well. Bake on large cookie sheet at 375° for 15 to 25 minutes. Ice while hot with powdered sugar and water and a drop of vanilla flavoring.
Layer green beans, corn, almonds, sour cream, onion and celery. Pam dish. End with Ritz crackers on top. Pour melted butter over crackers and bake in 350° oven for 30 minutes.
In a 13 x 9-inch pan, combine macaroni, hamburger and sauce. Layer the top with pepperoni. Top with cheese. Bake 1/2 hour at 350° until cheese is melted.
Line pan with foil. Sprinkle roast with the onion soup mix. Cover with other soups. Bake at 300° for 4 hours or until tender.
Cream butter and sugar. Add eggs, one at a time, beating real good after each egg. Add flour and cream, alternating, beginning and ending with flour. Add vanilla. Pour into a well-greased tube pan. Place in a cold oven. Set oven at 300° for 30 minutes. Then turn to 325° for 45 minutes. Do not open oven during cooking. Cool slightly before removing from pan.
Mix well. Form in loaf. Bake in oven at 350° until done.
Place bread onto cookie sheet. Brush each little bread slice with melted butter. Open artichokes and drain. Cut each artichoke into sixths.
Cook rice and set aside. (For fried rice, rice does better in rice cooker. When bell goes off, turn off and uncover.) Heat wok over stove until hot. Add oil and let oil get hot. Add eggs and stir continuously until eggs are just done (very fluffy). Remove eggs. If more oil is needed, add about 1/4 cup. Add garlic and onion; stir-fry until tender. Add pork and stir-fry until cooked. Add shrimp and cook until tender. Add mushrooms and vegetables and stir-fry until tender. Add cooked eggs, soy sauce, accent, salt and pepper. Mix well. Turn fire low and mix in cooked rice. Before serving, sprinkle green onions over rice for garnish (optional)!
Cook grits as directed on package. Remove from heat and beat in 2 eggs, one at a time. Stir in 2 cups Cheddar cheese (8 ounces). Season with a few drops of Tabasco.
Cream shortening and sugar. Add eggs, vanilla, and bananas. Mix well. Sift together flour, baking powder, soda, and salt. Add to banana mixture slowly while mixing. Drop by teaspoons on greased cookie sheet. Sprinkle with sugar. Bake at 350° for 8 to 10 minutes.
Mix together bread crumbs, dash of garlic, eggs, salt and pepper to taste, chopped onion, ground meat, sauce and cheese. Add milk, just enough to soften. Form into balls. Place in baking pan. Bake at 350° until slightly brown. Put in crock-pot. Do not put any grease in.
Cut steak into strips and marinate in beer for 2 hours. Cut onions into onion rings and saute in butter. Lay steak strips in casserole dish and pour onion rings on top steak strips. Mix remaining ingredients and pour over steak and onions. Bake for 1 hour and 10 minutes at 350°. Serve over rice.
Use glass pie pan. Put cream cheese on bottom; top with chopped onions, can of chili and Cheddar cheese. Bake at 350° until cheese is melted. Serve with nacho chips.
Cream butter, Crisco and sugar thoroughly. Add eggs, one at a time; beating well. Add flour alternately with milk. Add vanilla. Bake at 350° for 30 to 35 minutes.
Cream butter and sugar; add extract. Add eggs, one at a time. Sift flour and baking powder; add gradually, reserving enough to dredge nuts and raisins, then fold them into the cake mixture. Pour into large angel cake pan, completely lined with brown paper, not greased. Bake at 300° for 1 hour and 45 minutes or until lightly browned.
Saute ground beef and onion in oil. Add salt, pepper and chili powder, then add tomatoes, tomato sauce and kidney beans. Cook on low heat, keep stirring occasionally. A dash of Worcestershire sauce may be used if desired.
Cook pasta in boiling water per package instructions. Preheat oven to 300°. Saute ground chuck, onion and green pepper in skillet until brown. Drain. Add tomato sauce, bay leaf, oregano and	thyme.	Simmer	for 10 to 15 minutes. Add 1/2 cup of cheese. Stir until melted.	Fold cooked pasta into sauce. Grease baking dish. Pour pasta and sauce into dish. Sprinkle with remaining cheese. Bake for 30 minutes.
Simmer beef and pork in water until tender. Grind or chop fine. Add remaining ingredients. Add broth as needed for juiciness. Cook 1 to 1 1/2 hours.
In mixing bowl, sprinkle yeast over warm water. Heat milk, 1/4 cup of the sugar, margarine and salt to 110°. Add to the yeast mixture with 1 1/2 cups of the flour, egg and raisins. Beat for 3 minutes. Stir in 1 cup more flour. Turn out on floured surface; knead for 5 minutes. Place in greased bowl. Cover. Let rise in warm place until doubled, about 1 hour. Punch down dough. Roll out to 9 x 18-inch rectangle. Mix remaining 1/4 cup sugar with cinnamon. Sprinkle over dough. Starting at narrow end, tightly roll up. Place in greased 9 x 5-inch loaf pan. Cover and let rise 1 hour or until doubled. Bake at 350° for 40 to 45 minutes. Let cool. Makes 1 loaf.
Mix first 4 ingredients until marshmallows dissolve. Place in refrigerator to thicken. Remove and whip with mixer. Add remaining ingredients, mixing well. Return to refrigerator until firm.
To section the orange easily, cut a slice off the top and bottom and stand on a cutting board. Starting at the top end, cut off peel, exposing the orange segments. Continue until orange is completely peeled.	Then holding orange in your hand, cut out segments from between the membranes. Work over a large bowl to catch any juice. Add grapes and strawberries. Peel and slice bananas. Combine well with other fruit. Whisk marmalade with honey and juice. Stir in the ginger. Combine dressing with fruit and let marinate for at least 30 minutes. Serve cold or at room temperature.
Choose yogurt and fresh fruit to complement each other. I use strawberry, blueberry and raspberry most often.
Mix together and drop into chicken soup by the teaspoon. Cook 10 minutes with lid on and 10 minutes with lid off. Depending on the size of your family, you may want to make 1 or 2 more batches. This is a very moist dumpling.
Cut eggplant into 1 1/2-inch cubes. Boil eggplant in salted boiling water just until tender. Drain well. Mix together tomato sauce with seasoning. Alternate sauce with eggplant. Top with remaining sauce, Monterey Jack cheese and Parmesan cheese. Mix together bread crumbs and butter. Sprinkle on top of casserole. Bake in moderate oven at 350° for 45 minutes. Makes 6 to 8 servings.
Add pudding to pie crust for layering. Add Cool Whip on top, leaving a center for cherries. Add cherries.
In a large bowl combine flour, sugar, cinnamon, baking soda, baking powder and salt. In another bowl beat eggs pumpkin and butter. Stir into dry ingredients just until blended, fold in chips. Greased or paper-lined muffin cups, bake at 350° for 20-25 minutes. Cool for 5 minutes before removing from pan.
Add as listed. Bake 1 hour at 350°. Makes 2 loaves.
Combine cake mix, oil and eggs in large bowl. Stir in chips and pecans. Drop by rounded tablespoonful onto ungreased baking sheet. Bake in preheated 350° oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes; remove to wire racks to cool completely. Makes 3 dozen cookies.
Cream butter and sugar, then add beaten eggs. Sift flour and baking powder together. Mix well; add nuts. Will be a stiff batter. Chill in refrigerator for awhile or overnight.
Cream sugar and butter and eggs. Then add vanilla. Add dry ingredients and add to mixture a little at a time. Mix well. Roll on floured board and cut into desired shapes. Bake at 350° for 10 to 12 minutes. Makes 70 cookies.
Mix together 1 1/2 cups sugar, oil, buttermilk, flour, salt, baking powder, soda and eggs. Pour into 3 cake pans and bake at 350°.
Mix the melted butter, 1/2 cup sugar and 2 cups flour well. Press into 15 x 10-inch pan. Bake at 350° until golden brown, 15 to 25 minutes.
Mix Jell-O and water; cool. Mix mayonnaise and milk. Add to Jell-O. Add other ingredients. Refrigerate until set.
Mix and store in glass jar. For 1 cup tea, mix 1 teaspoon mixture to 1 cup hot water.
Drain liquid from all beans. Mix all ingredients and put in crock-pot. Cook on low for 4 to 6 hours.
Preheat oven to 450°. Cut potatoes and place in bowl of ice water to keep crisp. Drain and pat dry. Combine potatoes with oil in bowl and mix with hands to distribute oil evenly over potatoes. Spread on a baking sheet and bake until golden brown and tender, about 30 t0 40 minutes, turning frequently. Sprinkle with paprika and salt. Serves 4. Calories per serving: 130. Fat per serving: 2.3 g.
Mix instant pudding and milk in bowl. Mix in peanut butter; lightly whip the Cool Whip in with the pudding and peanut butter. Mix by hand. Pour into crust and refrigerate until firm. Garnish with chopped peanuts.
Cook the first 5 ingredients in saucepan until cheese is completed melted. Add shrimp, crab, clams, etc. Cook the linguine noodles; drain. Serve sauce over linguine.
Cream sugars, margarine and oil. Add eggs, one at a time, mixing after each. Alternate flour and milk. Add flavoring. Fold in pecans and bake at 350° for 1 1/2 hours. Let cool.
In large bowl, mix cocoa and oil. Add sugar, eggs and vanilla. Mix well; gradually add flour and mix well. Bake at 350° in square pan that has been sprayed with Pam. Bake for about 20 to 25 minutes. Serve warm with ice cream.
Fill a well-oiled baking dish with alternate layers of asparagus, cheese, white sauce and sliced eggs. Sprinkle with paprika, salt and pepper. Bake in moderate oven (400°) about 30 minutes. Makes 6 servings.
Put several slices of your favorite cheese inside pita bread. Microwave for 1 minute and cut in 4 sections and serve. Be creative and add optional ingredients when feeling adventurous.
Pre-heat oven to 350°. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust and slowly pour cheese mixture over the fruit. Bake 30-35 minutes or until center is almost set. Cool.
Mix first 6 ingredients until smooth. Add nuts. Mix well. Flatten 1 teaspoon dough and put a date half in middle. Pinch dough around date half and roll into a ball. Bake on cookie sheet at 350° for 15 minutes. While warm, roll in powdered sugar.
Mix all ingredients. Form into balls. Bake on cookie sheet at 325° for 20 minutes. These freeze well on a cookie sheet, then store in plastic bag.
Crumble sausage and onion and brown in skillet. Add scrambled raw eggs and cook until desired consistency. Spoon egg mixture into tortilla and add cheese and salsa to taste.
Toss apples with brown sugar and allspice in a medium-size bowl. Spread 2 tablespoons apple mixture over half of each pastry round; fold other half evenly over filling.	Press around edges with fork to seal. Pour enough oil into deep fat fryer or skillet to make 1 inch; heat to 350°. Fry turnovers in hot oil, turning often, for 3 to 5 minutes or until golden; drain well on paper towel. While still warm, sprinkle with powdered sugar. Serve slightly warm.
Mix ingredients well. Roll out in small biscuits. Bake at 15 minutes at 450°.
Slice tomatoes approximately 1/4-inch thick and place in large saucepan with olive oil spread on bottom of pan. Add onion, salt, pepper, dill and ketchup. Cover saucepan and put on low heat. Stir occasionally to mix tomatoes. Slice ring bologna into 1/4-inch slices and add to tomatoes after 15 minutes. Simmer meat and tomatoes until tomatoes are fork-tender, stirring occasionally. This should take approximately 25 minutes. Serve in small soup bowls. Serves 4.
Combine at least five or more fruits (use any fruits desired). Stir fruit and then add applesauce to desired consistency.
Sift together 2 cups flour and powdered sugar. Cut in margarine until mixture clings, then press in greased 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes or until light brown. Beat together eggs, sugar and lemon juice. Sift together 1/4 cup flour and baking powder; stir into egg mixture. Pour over baked crust, then bake again for 25 minutes at 350°. Sprinkle with powdered sugar when cool. Refrigerate, then cut.
Drain fruit cocktail, reserving 1 tablespoon of the liquid. In a large bowl, combine fruit cocktail, torn spinach and raisins. Toss gently to mix.
Heat oil in 5-quart pan. Dice onions and carrots. Cook until soft (about 10 minutes). Add the broth. Finely chop or grate beets in food processor. Chop the leafy tops also, adding both to soup. Add remaining ingredients and bring to a simmer. Cover and simmer over low heat until all vegetables are tender (about 45 minutes). Add salt and pepper to taste. Garnish each bowlful with a generous spoonful of sour cream.
Brown ground beef; drain off grease and add beef gravy. Prepare mashed potatoes. In pie shell or casserole dish, spoon in drained can of corn. Cover with beef and gravy mixture. Top with mashed potatoes. Heat in oven at 350° for approximately 30 minutes or until potatoes are slightly browned.
Soak clean cucumbers in lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum. Wash and drain 3 times in clear water. Soak in fresh ice water for 3 hours. Combine remaining ingredients. Bring to a low boil; stir until sugar is dissolved. Add cucumbers and soak 5 or 6 hours or overnight. Boil cucumbers in soaking solution for 35 minutes. Fill sterilized quart jars with cucumber slices and fill with liquid to 1/2-inch of jar top. Put lids on tight and put in a boiling water bath for 5 minutes, full boil.
In medium bowl, stir spinach, mayonnaise, sour cream, soup mix, water chestnuts and green onions until well mixed. Cover, chill 2 hours to blend flavors. Cut top from round bread and remove inside soft bread making a bowl. After stirring dip to mix well, spoon into bread bowl and replace lid on top of bread. Toast bread leftovers and serve with dip along with salad crackers.
Mix together well the vanilla pudding, milk, cream cheese and Cool Whip. Alternate layers, starting with cookies and ending with cookies. Add flower and spade.
Mix together. Cook on large flat cookie sheet with sides. Bake at 400° for 10 to 12 minutes. Section off to equal 24. Put on bun; add dill pickle on top.
Combine butter, sugar and buttermilk in a large bowl. Mix well. Combine flour, baking powder and baking soda. Stir only until flour is well moistened. Stir in raisins. Fill paper baking cups 2/3 full. Bake in a 450° oven for 15 minutes. Makes 18 biscuits.
Drain beans. Mix brown sugar and dry mustard. Pour over beans and toss gently to coat. Divide beans into bundles and wrap with 1/2 slice of bacon. Place seam side down in shallow baking dish and bake at 350° for 30 minutes.
Mix asparagus, peas and pimento. Mix reserved juice of asparagus with a little cream soup. Pour over top. Grate cheese over top of the above. Mix mushroom and celery soups and spread over the first 5 ingredients (asparagus, peas, pimiento, juice-soup and cheese). Mix some bread crumbs, crushed potato chips and crushed Ritz crackers; sprinkle over top. Dot with butter. Bake at 350° for 15 minutes.
In a large saucepan, melt butter. Add chocolate. Heat together, stirring constantly. Remove from heat. Let cool slightly. Stir in all remaining ingredients, except confectioners sugar (batter will be stiff). Blend well. Place in refrigerator and chill at least 30 minutes.
Melt 1 tablespoon butter in a frypan. Spoon batter (2 heaping tablespoonfuls makes a nice size) into skillet. Flatten with spatula. Cook over medium heat until browned on both sides. Serve plain or top with tomato sauce and grated cheese or sour cream and chives.
Pat in a 13 x 9-inch pan. Bake 15 to 20 minutes or until light brown in a 350° oven.
Brown ground beef and add onion and bell pepper. Bring 3 quarts of water to a boil. Add ingredients except rice. Simmer for 45 minutes. Add instant rice and cook 5 more minutes. Serve hot.
Bring water and spices to a boil. Cover and simmer for 25 minutes. Remove from heat and add tea bags. Cover and steep for 15 minutes. Remove tea bags and add sugar. Stir just until sugar dissolves. Add juices and a few drops of food coloring. Serve hot.
In a heavy frying pan, saute onion until soft in olive oil. Add garlic and saute a few more minutes. Add spices and chili pepper. Add beans. Mash with potato masher or the back of a wooden spoon until desired consistency is reached. May be pureed in a blender if desired.
Mix browned ground beef, celery, onion and peppers and drain. Add tomato paste, water and seasoning. Mix well and take out one cup mixture for biscuit roll-ups. Add beans; simmer while preparing Biscuit Mix.
Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Drain and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.
Cream sugar and butter well. Add eggs, one at a time. Pour all ingredients in unbaked pie shell. Bake in moderate oven until done.
Mix all ingredients together. Roll into balls the size of a large marble. Dip into dipping chocolate. Let dry on wax paper. Store in an air tight container.
Line greased pan with crescent rolls. Sprinkle 1 pound cooked sausage in casserole pan. Add milk and eggs. Sprinkle on Mozzarella cheese. Bake for 30 minutes at 350°.
Mix all ingredients together and store in jar or other container with lid. Mix 3 tablespoons of mix in cup of boiling water.
Melt margarine and syrup over low heat, when melted add baking soda and allow to cool a bit.
Separate dough into 10 biscuits; flatten into 5-inch circles. Grease muffin pan and press each biscuit into the bottom and sides of each muffin cup; set aside.
Fry bacon in medium fryer until crisp. Remove most of drippings, leaving enough to coat pan. Drain bacon. Chop cabbage and onion and place in pan with drippings. Cover and cook over medium heat until tender. Crumble bacon and sprinkle over vegetables. Mix vinegar and bacon drippings and pour over vegetables. Heat thoroughly and serve.
Brown hamburger and add taco seasoning. Cover bottom of baking dish with refried beans. Layer hamburg mix on top of beans. Cover with cheese sauce or soup, olives and then shredded cheese. Bake until cheese melts.
Cream shortening and sugar. Add eggs one at a time, beating well after each. Add dry ingredients alternately with milk, beating well. Grease Bundt cake pan. Dust pan with mixture of 1/4 cup sugar and 1 tablespoon cinnamon. Pour batter into pan in thirds, sprinkling each layer with cinnamon-sugar mixture. Bake at 325° for 1 hour and 10 minutes.
*Sour milk: Add one tablespoon lemon juice or vinegar to one cup milk.
Combine all the ingredients. Roll out; cut and place on a well buttered pan. Bake 15 minutes at 400°.
Soak bread in milk. Add eggs, salt, pepper and Worcestershire sauce. Add meat and mix. Shape into a loaf and bake at 350° for 60 minutes. The last 30 minutes I like to spread catsup over the top with pastry brush.
Mix first three ingredients and set aside. Mix crumbs and sesame seeds. Coat chicken with mayonnaise mixture, and then crumb mixture. Place on baking sheet and bake in 425° oven 12 minutes or until lightly browned. Serve hot with dip.
Mix well; form into a ball or brick. Chill. When ready to serve, pour a bit of the seafood sauce over the cheese mixture. Scoop with crackers and enjoy.
Mix all ingredients in bowl in order given. Mix well. Drop by teaspoonfuls onto baking sheet. Flatten with fork or hand. Bake at 350° for 10 to 15 minutes. Check after 10 minutes. Bake until golden brown.
Grease baking dish. Layer cracker crumbs, cheese, asparagus and liquid. Repeat. Sprinkle with a few crumbs and a little cheese. Bake at 325° for about 30 to 45 minutes.
Bring to boiling point. Stir for about 20 minutes or until thickness desired.
In large bowl, mix 1/4 cup soup, beef, bread crumbs, egg and Worcestershire sauce. Shape firmly into 48 (1/2 inch) meat balls. Arrange in 15 x 10-inch jelly roll pan. Bake at 350° for 15 minutes or until meatballs are no longer pink.
Completely slice through the middle of rolls, horizontally. Separate into two layers. Cream margarine, poppy seed, Worcestershire, mustard, and onion. Spread on inside of top and bottom of bread. Layer ham and cheese between 2 layers of bread. Wrap in foil. Bake at 400° for 10 minutes. Serve immediately, cut into individual rolls.	Yields: 60 rolls.
Start out on low heat about 3 minutes, then up on high. Boil together five minutes the rhubarb and sugar, while hot stir in the jello and add drop of food coloring. Keep in refrigerator.
Sift flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and shortening. Beat until smooth but do not over-beat. Pour into greased pan. Bake at 425 for 20 to 25 minutes.
Cook whole, unpeeled zucchini in boiling water for 10 minutes or until tender. Cut in half lengthwise; drain. Scoop out centers, leaving 1/4-inch thick walls. Chop centers. Brown sausage and onion. Pour off fat. Stir in chopped zucchini, bread crumbs, catsup, egg, salt and thyme. Place zucchini shells in large, shallow baking dish and fill with sausage mixture. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Combine tuna, mayonnaise, celery, green onions and dill weed. Stir in oats. Chill until ready to serve. Makes 4 (1/2 cup) servings.
Mix butter and crushed graham crackers. Pat into a 9 x 13-inch dish. Mix the cream cheese, milk and sugar. Add Cool Whip. Place over top of graham cracker mixture. Place pie filling over. Chill. Yields 12 servings.
Lay out cream cheese for 1 hour at room temperature. Grate corned beef or ham in food processor. Sprinkle corned beef on some foil and a little on side. Put the rest in with cream cheese. Grate all onions up; mix with cream cheese and corned beef mix. Blend with mixer. Form balls; roll in corned beef or ham. Chill.
Be careful in your selection. Do not choose too young, and take only such as have been reared in a good moral atmosphere. Some wives insist on keeping husbands in a pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses. Keep them warm with a steady fire of domestic devotion and serve with three good meals a day. When thus prepared, they will keep for years.
Cream together the eggs, salt, vanilla, corn syrup and sugar. Blend in chocolate bits and walnuts. Bake at 375° for 50 to 60 minutes.