HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cake mix, butter and 1 egg. Pour into oblong cake pan. Blend together remaining ingredients and pour on top of layer in pan. Don't mix together. Bake at 350° until golden brown.
Preheat oven to 325°. Mix the cake mix, margarine and 1 egg. Press into a greased and floured 9 x 13-inch pan.
Use 9 in pie plate; Bake crust at 350° until it just begins to brown. Cool. Cream butter & sugar well; Add flour and eggs and beat well. Stir in buttermilk, vanilla, and nutmeg. Pour into pie shell and bake at 350° at least 45 minutes.
Mix cottage cheese, eggs and 3/4 bag of Mozzarella cheese together. Cook meat. Drain grease. Add Ragu sauce and simmer. Cook noodles until tender. Put layer of meat, 3 noodles, another layer of meat, layer of cheese mixture, layer of noodles, meat, cheese mixture and the balance of Mozzarella cheese on top. Bake at 350° for 30 minutes.
Cook elbow macaroni and add salt and pepper to taste. Mix in the soup, milk, mushrooms and peas. Add the drained tuna fish. Cut the cheese slices into small pieces and stir into the mixture. Bake at 350° for 45 minutes.
Mix beef, bread crumbs, onions, beaten egg, salt, pepper and half a can of tomato sauce. Combine remainder of sauce and rest of ingredients.
Cook tortellini as per package directions. In pot, melt butter, but don't burn. Add cream to warm, but not boiling. Add drained tortellini to butter and cream mixture. Toss to coat. Add Romano and toss to coat all over. Serve right away. Great with Italian or garlic bread and salad.
In a large bowl, combine buttermilk, sugar and salt. Soften gelatin in cold water. Dissolve in hot water. Add to buttermilk mixture. Mix well. Mix in pineapple and lemon juice. Pour into ice cream machine and freeze according to directions. If using freezer method, pour into pans or undivided ice cube trays. Cover and place in freezer. When mixture reaches mushy stage, transfer to bowl and beat with mixer to minimize ice crystals forming. Return to trays, cover and freeze until frozen. Makes 1 1/2 quarts.
Cut biscuits into pieces and dispose them in deep large plate. In a pan combine sugar, yolks, milk and Porto wine. Stir over low heat, mixing well with wooden spoon. As soon as it boils, remove from heat and pour over the biscuits. Garnish with cinnamon or chocolate powder.
Heat oven to 400°. Line a 15 x 10-inch pan with foil (for easy cleaning). Mix all ingredients in a large bowl until well blended. Form into 1 1/2-inch balls using a heaping tablespoonful of mixture for each. Place 1/4-inch apart in the lined pan. Bake 12 to 15 minutes until brown and no longer pink in the centers. Makes 32!
Mix sugar and syrup in a large bowl suitable for the microwave oven. Microwave on High for 1/2 minute after mixture comes to a rolling boil. Remove from oven. Add peanut butter and vanilla. Stir well. Add Rice Chex and peanuts. Put into a buttered pan, 9 x 13-inch. Cut in squares when cool.
Mix and pour into unbaked pie shell. Bake at 350° for about 1 hour or until golden brown.
Combine all ingredients and bake at 350° for 30 to 40 minutes.
Roast marshmallow over fire until toasty. Place between graham crackers and chocolate. Squeeze. Eat and enjoy.
In large 5-quart Dutch oven, brown pork in 2 tablespoons oil. When meat is brown, push to side of pan and add 1 tablespoon oil and 1/4 cup flour. Brown, then add 2 to 3 tablespoons chili powder and cayenne pepper to taste. Mix well. Add 2 1/2 cups warm water; mix well. Add beans. Stir. Add water until pot is almost full. Cover and bring to a boil. Then reduced heat to low and simmer for 1 to 1 1/2 hours. May add additional chili powder or cayenne pepper to taste. Stir frequently.
Saute onion and sausage. Drain well. Add grated cheese, chopped chilies and tomatoes. Cook until well blended. If too thin, sprinkle with flour and stir until right consistency. Serve warm with corn chips. Makes 3 quarts.
Punch holes in aluminum disposable cake pan. Fit cake pan into a saucepan so that cake pan rim (only) sits on rim of pot and lid will cover it. Leave no holes where steam can escape except the ones you punched in cake pan. Put hot dogs in pan; fill with water and boil dogs. Mix chili powder with spaghetti sauce and cook on low fire about 15 minutes so flavor will go through sauce. When hot dogs are done, lift lid and lay rolls in cake pan to steam (about 1/2 minute). Prepare with fixings and serve with baked beans and potato chips on paper plates.
Melt margarine and mix with cracker crumbs. Press in bottom of oblong dish. Reserve 1 cup of crumbs. Mix remaining ingredients, except crumbs, and put in cracker bed. Top with remaining crumbs. Bake at 350° until slightly brown.
Saute onions in butter until brown. Remove onions and brown pork chops which have been sprinkled heavily with flour, salt and pepper. Pour wine mixed with soy sauce over chops. Cover and cook for 1 to 1 1/2 hours.
Combine all ingredients (except rolls) together. Place crescent rolls in muffin cups. Drop tablespoons of mixture in each. Close the crescent roll. Bake at 400° for 10 to 15 minutes or until golden. Let set 5 minutes before removing.
Mix together juice, water, broth mix and lemon juice. Add the veggies to the juice. Stir in Worcestershire sauce. Chill for at least 2 hours. Serves 5.
Soak bread crumbs in half the milk for 1/2 hour. Mix ingredients in order, with remaining milk last. Oil your fingers and shape to desired size (1 pound of meat will give you approximately 60 small party meatballs); roll in flour (or sprinkle a little on) and fry lightly at medium heat.
Arrange in layers the butter, broccoli, cheese and crackers. Repeat. Sprinkle rest of cheese crumbs on top. Drizzle on butter. Pour on milk. Bake at 350° for 30 to 40 minutes.
Beat eggs with all other ingredients. Pour in a casserole dish and place in refrigerator for 1 hour. Grate cheese and place on top. Bake at 350° for 30 minutes.
Combine apple juice, brown sugar, mustard and cloves in a large zip-top heavy-duty plastic bag. Add chops; seal bag and marinate in refrigerator for 2 hours, turning bag occasionally. Remove chops from bag, reserving marinade. Place chops on a broiler rack coated with vegetable cooking spray. Place rack on broiler pan. Broil 5 1/2-inches from heat for 9 minutes on each side or to desired degree of doneness, basting frequently, with reserved marinade.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine dry ingredients; add alternately to creamed mixture with milk and coffee. Stir in jam. Bake in 3 greased 8-inch layer pans at 325° for 25 minutes or until cake tests done. Do not overbake. Cool and frost.
Cook rice in water as per directions on package until done. Scald milk and mix with cooked rice. Beat egg yolks slightly and add 1/2 to 1 cup sugar, cornstarch and cold milk. Add the cold mixture to rice mixture. Cook over medium heat until thick; stir often.
Butter large size pan. Put 6 tortillas in pan. Brown meat; season with salt, garlic salt and chili powder to personal taste. Spread meat over tortillas; add chopped onions and spread. Spread beans over this layer. Slice cheese and layer over beans. Top with remaining 6 tortillas. Spread condensed soup over tortillas. Spread with Ro-Tel tomatoes. Cover tightly with foil and bake 1 hour at 350°.
Mix ingredients. Knead until soft. Rest in a warm place until twice the size. Cut into 16 strips. Roll. Cover and let rise until twice the size, approximately 45 minutes. Bring 2 quarts of water with 4 teaspoons baking soda to a boil. Turn to light simmer. Gently place pretzel in water with slotted spoon. Leave in water 1 minute, turning once. Remove and place on an oiled cookie sheet. Sprinkle with coarse salt, poppy seed or sesame seed, if desired. Bake at 475° for 12 minutes.
Make pizza crust according to directions. Use a deep dish 10 x 10-inch pan for thick crust or a cookie sheet for thin crust. Generously grease sides and bottom of pan. Form dough to pan. Spread on pizza sauce. Too much sauce makes sloppy pizza. Top sauce with all other ingredients.
Blend all ingredients in a small bowl. Use to marinade chicken for 3 to 4 hours. Then heat to a boil and simmer for a few minutes. Pour over rice. Recipe is meant for 2 servings, but can easily be doubled or tripled for larger servings.
Mix first 8 ingredients. Add salt and pepper. Place in large casserole. Add cracker crumbs, then oleo. Bake at 350° for 45 minutes.
Place carrots in pressure cooker. Blend all other ingredients. Pour over carrots and cook 3 minutes. Cool cooker at once.
To cook, place greens with just the water which clings to leaves in saucepan. Cover and cook 3 to 10 minutes for spinach; 15 to 20 minutes for Swiss chard and mustard. Drain thoroughly and chop. Heat oven to 350°. Place greens in ungreased baking dish, 10 x 6 x 1 1/2-inches. Arrange water chestnuts over greens; spread soup over top. Bake 25 minutes or until heated through. Makes 6 servings.
In mixer bowl, beat egg yolks with sweetened condensed milk and lime juice. Pour into prepared pastry shell. Bake at 325° for 30 minutes. Cool. Chill. Top with whipped topping. Garnish as desired. Refrigerate leftovers.
Heat the olive oil in large skillet over medium heat. Saute chicken breasts 5 to 8 minutes per side, until meat is white throughout. Remove chicken to a plate. Add the onion and garlic to skillet and stir-fry a few seconds. Add the cumin powder to taste, 1/2 cup chicken broth and 1/4 cup currants; simmer about 2 minutes. Remove pan from the heat and whisk in 1/2 cup plain yogurt and chopped mint. Add the chicken and reheat slowly without boiling. Serves 4.
Sift together flour, sugar and salt into pie pan. Mix milk and oil together. Pour on top of flour mixture and mix with fork. Press into shape of pan. Bake at 400° for 10 to 12 minutes.
Mix and bring to a boil. Simmer until ready to use. Good for chicken or ribs.
Preheat oven to 375°. In a 2-quart baking dish, melt butter. In a separate bowl, mix flour and 1 cup sugar until well blended. Add milk and mix until blended. Pour this over butter; do not stir. Pour blackberries over this; do not stir, then sprinkle 3/4 cup sugar over berries; do not stir. Bake, uncovered, for 45 to 50 minutes. Serve warm.
Cook chopped meat in frypan until brown. Cook noodles until soft. Put chopped meat and noodles in casserole dish. Combine with spaghetti sauce, salt, pepper and minced onion. Top with Parmesan cheese. Cook at 350° for 1/2 hour in preheated oven.
Saute onions, green onions, bell pepper, celery and garlic in margarine until wilted. Add crawfish tails and seasonings. Saute for 5 minutes. Add golden mushroom soup. Heat over medium heat until simmering; do not boil. Serve hot on Ritz crackers.
Line an 18 x 10-inch pan with wax paper. Mix all ingredients together and pour into pan. Bake 10 minutes at 325° to 350°. Put out on a towel and spread jelly all over and roll up in a big roll. Don't cut until cool.
Cream shortening and butter with electric mixer; add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated icing in an airtight container can be stored 2 weeks. Re-whip before using. Yields 3 cups.
Mix sour cream and mayonnaise together. Mix in the rest of the ingredients. Refrigerate overnight. Serve with fresh vegetables, chips, seafood or baked potatoes.
Dissolve Jell-O in water and mix in applesauce until mixed. Chill until slightly thick. Stir in remaining ingredients. Mold and chill. May be served on greens.
Cut in small pieces and season well with salt; mix with salad dressing. Garnish top with pimientos.
Preheat oven to 350°. Cook noodles according to directions on box, being careful not to overcook so they will hold together while you stuff them. Set aside.
Sift sugar and cocoa together in a plastic bowl. Place melted butter and milk on top. Do not stir. Cook 2 minutes, uncovered, on full power. Add vanilla and nuts. Stir and pour in a greased dish.
In large bowl, mix first 7 ingredients with 1/2 cup flour. Mix next 5 ingredients in rest of flour and stir in cracker crumbs. In another large bowl, beat margarine and sugar until creamy. Add egg yolks and beat until fluffy. Add cracker crumb mixture, blend well and stir into fruit mixture with juice. Beat egg whites stiff. Fold in cracker mixture, turn in well-greased 10-inch tube pan. Bake in preheated slow oven at 325° for 1 1/4 to 1 1/2 hours. Insert toothpick to see if done, cool in pan for 1/2 hour. Loosen in pan and turn on rack to cool. Garnish with candied fruit and wrap in foil to store.
In a decorative glass bowl, layer fruit. Pour orange juice over mixture, cover and let marinate in refrigerator for two hours. Makes 10 servings.
Cube the cake and place in a trifle dish or large glass bowl. Layer with mousse, then Cool Whip and then the candy. Repeat the process. Chill and serve.
Brown ground chuck and cook according to instructions on taco seasoning package. Drain and set aside. Mix sliced tomatoes, cucumber, onion and lettuce in large salad bowl. Add ground chuck and cheese. Top with Doritos.
Drain and reserve liquid from canned fruit, adding water, if necessary, to make 2 cups liquid. Stir fruit, liquid and pudding mix together. Allow to set until pudding consistency. Serve.
Saute green pepper and onion in butter. Drain juice from beans. Stir in pepper, onion, tomatoes and brown sugar. Bake at 350° for 1 hour.
Line pie pan with rolled pie crust; spread filling evenly in crust. Place vented or lattice top crust over filling. Bake at 425° for 10 minutes. Reduce heat to 375° and continue baking for 30 to 40 minutes, until golden brown.
Mix all ingredients together; serve as a dip with small crackers or vegetables such as cauliflower, carrots and celery. Serves 8 to 10.
Brown meat patties in a skillet. Add 1 can of beef broth and simmer until done. Thicken broth with water and cornstarch mixed together.
Measure flour, soda, spices and salt; sift together 3 times. Cream shortening with sugar; add eggs and beat until light and fluffy. Stir in applesauce. Add flour mixture in 3 portions, beat after each addition until blended. Stir in raisins. Pour into an 8-inch square pan or bake in greased muffin pan for 25 to 30 minutes. This cake or muffins have improved flavor after 2 days.
Beat ingredients and spread in quiche dish or pie plate. Pour bottled pizza sauce over top. Sprinkle with 1/2 cup sliced green onion, 1/2 cup chopped green pepper and sliced pepperoni (cut in small pieces). Bake in 350° oven for 10 minutes. Top with Mozzarella cheese and bake 5 minutes more or until cheese is melted. Serve with crackers.
Cook chicken and bone it. Cut it into small pieces. Save broth. Bring milk, butter and chicken broth to a boil. Put chicken in mixture and simmer for about 5 minutes.
Brown ground beef; season with salt and pepper. Add bell pepper and onion; cook until tender. In large kettle, mix beans, tomato sauce, stewed tomatoes and Chili-O mix. Add meat mixture and simmer for 30 to 45 minutes.
Preheat oven to 425°. Place gingersnap cookies in food processor or blender. Process until fine crumbs. Transfer to bowl. Stir in 1 tablespoon of sugar and butter.	Press into bottom of a 9-inch spring-form pan. Chill for 15 minutes.	In a large bowl	with electric	mixer at high, beat cream cheese with remaining sugar 2 minutes until smooth. Add eggs, flour, sour cream, juice and vanilla.	Beat 1 minute, scraping sides if necessary.	Remove 1 1/2 cups of batter to small bowl. Set aside. Add pumpkin and pie spice to remaining batter. Pour pumpkin batter into prepared crust. Pour	plain batter over pumpkin batter. Swirl with knife. Do not overswirl. Bake for 15 minutes. Reduce temperature to 300°. Bake for 60 minutes more. Turn off oven. Let	cool in oven	with door slightly ajar for 3 hours. Chill at least 6 hours or overnight.	Makes 18 servings.
Combine all ingredients. Serve with tomatoes, green peppers, black olives, onions and French bread. (If double the recipe, only use the 2 sticks of margarine.)
Cook and debone chickens. Simmer ham bone in water to cover for 3 hours. Cool and take off fat from chicken and ham broth. Mix chicken and ham broth. Dice onions, potatoes and celery and add to broth. Add rest of ingredients. Season with salt and pepper to taste and let simmer 45 minutes. Add Tabasco sauce and sugar to taste.
Mix all ingredients together. Bake at 350° for 30 minutes or until golden brown.
Brown meat in oil. Add garlic salt, pepper and water. Cover and simmer about 40 minutes until meat is tender. Add green pepper and continue cooking until it is tender. Mix in remaining ingredients, except rice, and stir into meat mixture. Cook, uncovered, until broth is clear and thickened. Stir just enough to prevent sticking. Serve on rice. Yields 6 servings, 2/3 cup sauce and 1/2 cup rice each.
Remove skin from chicken; rinse and pat dry. In a plastic bag, combine Parmesan cheese, flour, paprika, salt and pepper. In a shallow dish, stir together egg and milk. Dip chicken into egg mixture. Place 2 or 3 pieces at a time in the plastic bag. Close bag and shake to coat chicken with cheese mixture. Repeat with remaining chicken.
In a medium bowl, combine milk, pumpkin, pudding and spice. Mix slowly with mixer until blended; fold in whipped topping. Spoon into crust. Freeze until firm (4 hours) or overnight. Then refrigerate before serving.
Mix cream cheese and Marshmallow Creme together. Add enough pineapple juice to thin mixture for easy dipping. Serve with strawberries, pear slices, oranges, pineapple, apples, grapes, kiwi, etc.
Cut up chicken and season, then fix eggs, milk and baking powder. Sometimes I coat the chicken before I pass it in the egg batter and then again after I batter the chicken. Put in hot oil and cook until golden brown.
Yields 4 cookies. For each cookie, arrange 1 graham cracker in center of paper napkin or paper towel; top with chocolate and marshmallow. Cover with graham cracker and wrap in napkin. Arrange on glass oven tray. Heat at High 3/4 to 1 minute. To complete, let stand 2 minutes before unwraping.
Cream sugar and shortening. Mix sour milk or buttermilk with baking soda. Add to cream mixture, then add eggs. Sift flour, cinnamon, cloves, nutmeg and baking powder. Gradually add to creamed mixture. Add raisins. Pour in greased pan and bake at 350° for 30 to 40 minutes.
Mix coconut and chopped nuts. Press into a 9 x 13-inch cake pan. Mix a chocolate cake mix per directions and pour over. Mix cream cheese, powdered sugar and margarine. Drop this by teaspoonfuls onto cake mixture. Bake at 350° for 50 minutes.
Cream sugar and butter. Beat egg yolk and add lemon. Add to creamed mixture. Add flour and milk. Beat egg whites until stiff but not dry. Fold whites into rest of ingredients. Put into crust. Bake at 450° for 10 minutes, then at 350° for 30 or more minutes.
Mix flour, sugar, cinnamon and salt. In microwave, bring margarine, oil and water to boil. Pour over dry ingredients and mix. Add buttermilk, eggs, soda and vanilla. Beat well. Pour in greased and floured sheet cake pan, 11 x 15 x 2. Bake at 400° for 15 to 17 minutes.
Pare carrots and cut into thin strips. Dissolve bouillon cube in 1/2 cup boiling water. Cook carrots in bouillon covered for 10 minutes. In another saucepan, melt butter; add onions and cook, covered, 15 minutes. Stir occasionally. Stir in next 3 ingredients; bring to a boil. Add carrot mixture. Simmer, uncovered, 10 minutes. Add pinch of sugar.
Cook carrots until tender. Heat tomato soup, oil, vinegar, sugar and dry mustard until sugar is dissolved. Pour over carrots. Add sliced onion and marinate in the refrigerator for a few days.
Preheat oven to 375°. Mix ground meat and minced garlic. Pat into a round 12-inch pan to form crust. Mix tomato sauce and seasoning. Spread over hamburger crust. On top, add onion slices, cheese slices and drained mushrooms. Sprinkle top with oregano and Parmesan cheese. Bake with oven temperature at 375° for 20 minutes or until cheese is bubbly.
Cook carrots until almost tender. Add melted butter to Cheez Whiz, then fold in carrots. Pour into baking dish; top with onions. Bake at 300° for about 15 minutes, or until onions are browned.
In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients, except buns; bring to boil. Reduce heat, cover and simmer for 15 to 20 minutes. Serve on buns. Makes 4 to 6 servings.
Mix and press in a 9 x 13-inch pan. Bake 15 minutes at 350°; cool.
Brown ground beef and drain fat. Saute onion and bell pepper. Put all beans (undrained) in slow cooker. Add beef, onion, bell pepper, ketchup, brown sugar, vinegar, mustard, salt and pepper. Cook 3 hours on low.
Reserve 1 cup cake mix for topping; to remaining cake mix, add egg and 1/2 cup oleo. Mix by hand. Press in bottom of well greased 9 x 13-inch cake pan. Combine pumpkin and other ingredients; pour over cake mix. Mix reserved 1 cup cake mix with sugar and softened oleo (not melted). Mix by hand and sprinkle over top of pumpkin. Bake at 350° for 45 to 50 minutes.
Salt and pepper the fish, inside and out. Melt margarine and add chopped onion and celery. Saute for 5 minutes. Add bread cubes and mix. Add enough water to moisten the bread and stuff the fish with this. Skewer bacon slices on the fish with toothpicks and place it in a well-greased baking dish. Arrange carrot and onion slices around and on the fish. Add chicken broth and wine. Bake at 350° about 30 minutes or until the fish flakes.
Combine rhubarb, sugar and lemon juice. Spread in bottom of 8x8x2 inch glass dish. Mix together brown sugar, flour and butter until crumbly. Sprinkle over rhubarb. Bake at 350° for 35-40 minutes until bubbly. Serve warm or cold with vanilla ice cream. Six servings.
Spread asparagus tips in pan; cover with Velveeta cheese slices and sprinkle with bacon bits on top. Put in oven at 400° until cheese melts.
Brown ground beef with onion and seasonings; set aside. Cook spaghetti as directed; drain. Turn into	a 9 x 13-inch buttered pan. Beat eggs; drizzle over spaghetti. Pour butter over top and sprinkle	with Parmesan cheese.	Spread with cottage cheese. Add cooled meat mixture; pour sauce over meat layer. Top with Mozzarella cheese. Refrigerate overnight or at least 6 hours. Bake in 350° oven for 1 hour.
Mix sugar, oil and beaten eggs. Add soda to buttermilk; add to egg mixture alternating with dry ingredients. Add vanilla. Mix well. Use 1/4 cup measure to pour dough for each cookie. Sprinkle top with sugar. Bake at 375° for 8 to 11 minutes. Makes 3 dozen large cookies.
Peel onions and chop coarsely. Saute onions in butter 15 to 20 minutes until clear. Stir in milk. Put 1/2 the onion mixture into a 1 1/2-quart casserole dish. Top with 1/2 the cracker crumbs and 1/2 the cheese. Repeat; ending with cheese. Bake, uncovered, at 350° for 30 minutes.
Mix together the first 3 ingredients and pat into a 9 x 12-inch pan. Chill.
Mix spinach, cheese and onions. Add flour, salt and oregano. Mix. Add butter, eggs and milk. Stir. Bake in large 9-inch dish at 350° for 35 to 45 minutes.
Combine sugar and cinnamon together in a small shallow dish. Open biscuits and separate. Cut each into half, then into half again. Roll in sugar cinnamon mixture. Place in a greased bundt pan, layering till all pieces are placed in pan. Combine butter, brown sugar, and water in saucepan and bring to a boil, stirring well. Cook for 2 minutes. Pour over biscuit pieces. Bake at 350° for 25 minutes or until done. Place serving plate over top of baking pan and invert. Pull apart pieces to serve.
Brown chops in oil in a large skillet for 3 minutes on each side. Remove. Add onion rings to fat remaining in skillet; saute until tender, about 3 minutes. Remove; reserve.
In a saucepan, cover potatoes with water. Cook until very tender. Drain and mash with milk. Stir in remaining ingredients. Yields 6 to 8 servings.