HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake according to directions on box. Bake in a 9 x 13-inch pan. Set aside. Mix sour cream, sugar and one package of coconut together. Store in a covered container and refrigerate overnight. Punch holes in cake with a fork. Spread sour cream mixture over cake. (Most of mixture will soak into cake.) Spread Cool Whip over cake and sprinkle other package of coconut over Cool Whip.
Sift dry ingredients together into large bowl. Add carrots and oil and mix well by hand. Add eggs and beat by hand until well mixed. Blend in nuts. Bake in greased and floured tube or Bundt pan in 350° oven for 50 to 60 minutes. Do not frost. (If your oven tends to run hot, bake at 325° for 60 to 65 minutes.)
Combine first 6 ingredientsand stir in remainder. Cover and chill. Serves 3.
Combine all chocolate chips, peanut butter and margarine in a saucepan. Heat over low heat until melted, stirring occasionally, to blend well.* Pour over cereal in a large bowl. Stir gently to coat well. Combine with confectioners sugar in a large plastic bag. Shake until cereal is evenly coated. Store in covered container at room temperature. Serves 25.
Sprinkle dry onion soup mix, salt, and pepper over meat. Wrap in aluminum foil and bake at 325° for 3 to 4 hours.
Spread pie filling in 8-inch square microwave-safe dish. In small bowl, mix 1/2 box yellow cake mix, melted butter, nuts and cinnamon. Spread evenly over pie filling. Microwave on High for 11 to 13 minutes; turn 1/4 turn half way through. Serve warm with vanilla ice cream.
Mix ingredients; drop on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 5 dozen.
Preheat oven to 450°. Bake pie crust 9 to 11 minutes or until lightly browned; cool. Preheat oven at 350°. Brown ground beef. Drain. Add spaghetti sauce. Simmer 10 minutes. Beat eggs in bowl and add Parmesan and spinach. Put 1/2 of meat into crust. Sprinkle with 1/2 of Mozzarella. Spoon spinach evenly over cheese. Top with rest of meat.
Layer ingredients on serving platter in order given. Serve with Frito-Lay baked Tostitos tortilla chips.
In a large saucepan, cook linguini in boiling salt water. While pasta cooks, melt butter in large skillet. Add cream and vodka; simmer uncovered, stirring occasionally.
Brown sausage in skillet, stirring until crumbly; drain. Layer: bread, cheese and sausage in a 9 x 13-inch baking dish. Beat eggs with 2 cups milk. Pour over layers. Chill, covered, overnight. Mix soup and 1/2 cup milk. Pour over top of chilled mixture. Bake at 300° for 1 1/2 hours.
Note: If you use frozen strawberries, be sure to decrease sugar to just 2/3 cup.
Mix all ingredients in large bowl. Mix with electric mixer. Pour into loaf pans or Bundt pans, oiled. Bake for 1 hour at 350°. Makes 3 loaf pans.
Cook pie crust in oven; cool. Mix dry ingredients of pie filling mixture in club aluminum saucepan (stainless steel will burn easier). Add butter, milk and beaten egg yolks. Reserve egg whites for meringue. Important: Do not add crushed pineapple until mixture has cooked awhile and thickened. Pineapple will curdle milk if added too soon. Take pan off heat. Add pineapple and stir well. Pour into pie crust. Heap your favorite meringue recipe onto hot filling and seal edges to prevent shrinking. Bake and cool.
In a 3 quart pot, mix 4 cups sugar, 2 cups Karo syrup, 1/2 teaspoon salt and 1/2 cup water. Mix and cook to 230°. Add 4 1/2 cups raw peanuts. Cook to 300°. Add 1 tablespoon oleo and 2 teaspoons soda. This will make it foam! Remove from heat and pour onto well greased cookie sheets. Work fast! Makes 4 1/2 pounds.
Clean onions and cut into 1/4-inch slices; separate into rings. Combine beaten egg yolk and milk. Add flour, salt and melted Crisco. Mix until smooth. Dip onion rings into batter. Fry in deep fryer until lightly brown. Drain on paper towel. Serve hot.
Melt oleo. Add seasonings. Cover cereal and nuts. Mix together well. Bake at 225° for 1 hour, covered.	Remove cover; bake 1 hour at 225°, stirring every 15 minutes. Makes 8 quarts.
Dip cookies in milk and place in bottom of dish. Smooth layer of Cool Whip over cookies. Repeat layers of cookies dipped in milk and layer of Cool Whip, ending with layer of Cool Whip. Crumble cookies on top and chill for a minimum of 3 hours.
Combine all ingredients except crackers and butter. Pour into casserole dish. Put crackers and butter on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine first 6 ingredients, then cut in butter until mixture is crumbly. Place apple slices in two 1-cup casserole dishes. Sprinkle mixture with sugar and oat mixture. Bake at 350° for 40 minutes. Serves 2.
Combine all ingredients in a large, heavy pan. Bring to a boil; reduce heat and simmer 15 minutes. Allow to stand 12 hours. Strain and re-warm to serve hot. Serves 8 to 10.
In skillet, cook onion and celery in oleo until tender. Mix squash, cornbread, cream of chicken soup, sage, onion and celery. Put in a 9 x 13-inch baking dish. Sprinkle cheese on top. Bake in oven for 20 minutes at 375°.
Preheat oven to 425°. Separate biscuits to make 10. Pat or roll each to a 4-inch circle. Wrap ham slice around the cheese cube. Wrap biscuit circles around ham and cheese, pressing edges to seal. Dip in melted butter and then cracker crumbs. Place seam side down on ungreased cookie sheet. Bake 10 to 15 minutes or until golden brown.
Preheat oven to 325 degrees. Cook meat in large skillet until browned. Drain fat. Add salt, sugar, tomatoes, tomato sauce, garlic, and pepper; simmer over low heat 5 to 10 min. Combine noodles with sour cream, cream cheese, and green onion. Arrange meat mixture and noodle mixture in alternate layers in a 2 qt. casserole dish. Top with grated cheese. Bake 25 min.
Wash and drain broccoli; cut into flowerets. Fry bacon; drain and crumble. Layer salad, starting with broccoli, then bacon and onion. Add dressing and then grated cheese to your taste. Cover and refrigerate overnight.
Brown onions. Add tomatoes and tomato sauce. Stir in beans, chili powder and sugars. Simmer 1 hour while browning beef in separate pan. Add beef and simmer 2 more hours.
Mix all ingredients at low speed on mixer for 2 minutes. Bake at 350° for 45 minutes in oblong pan. Cool; serve with Cool Whip.
Chop onions and almonds (fine); crumble bacon. Blend all ingredients together. Serve with crackers. Do ahead. Easy. Yield: 2 cups.
Cook and stir meat, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients, except spaghetti and Parmesan cheese. Cover; simmer (200° to 210°) for 1 1/2 hours, stirring occasionally. Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti. Sprinkle with Parmesan cheese. Makes 8 servings.
Measure sugar; set aside. Measure grapefruit juice into large pan. Stir in Sure-Jell and mix. Bring to a rolling boil, stirring constantly. Add sugar; bring to a rolling boil for 3 minutes, stirring constantly. Remove from heat and pour into jars. Top with paraffin.
Dump pineapple, pie filling and dry cake mix into 9 x 13-inch pan. Mix all together. Cut up butter into little chunks and sprinkle over the top. Sprinkle nuts over the top. Bake at 350° for 1 hour.
Combine brown sugar, flour, apples and sour cream. Spoon into unbaked 9-inch crust. Combine Rice Krispies or corn flakes, cinnamon, nutmeg, flour, brown sugar and softened butter. Sprinkle over apple mixture. Bake in a 375° oven for 40 to 45 minutes.
Mix dry ingredients with milk. Cook over boiling water. Stir continuously until thick. Cover and cook 10 minutes. Stir in hot mixture and egg yolks. Cook 2 minutes. Stir in coconut and vanilla. Cool to room temperature. Beat egg whites. Add sugar. Beat until fluffy.
Spread chicken in casserole dish. Pour 1/2 stick melted butter over chicken. Spread cream of chicken soup over. Sprinkle English peas over. Pour in 1 1/4 cups chicken broth. Mix in eggs. Mix 1 stick butter, flour, milk and pour on top. Bake at 350° until brown.
Place graham crackers evenly on a cookie sheet. Bring oleo and brown sugar to a boil and boil for 2 minutes. Add vanilla and pecans; stir. Pour over crackers and spread to cover. Bake at 325° for 9 to 10 minutes. Break apart after cooled.
Cream together butter and cheese. Add remaining ingredients. Make small balls of this mixture and put on ungreased cookie sheet. Bake at 350° for 15 minutes.
Slice celery diagonally about 1/4 to 1/2-inch thick (or thicker if you like). In a large skillet or wok, heat oil until very hot. Add celery and onions; saute 3 minutes, stirring frequently. Add apple, raisins, salt and ginger; saute 3 minutes or just until celery is tender-crisp. Makes 4 to 6 servings.
Cook noodles according to directions. Brown together the meat, onion, green pepper, salt and pepper. Add the cottage cheese, sour cream, cream cheese and tomato sauce. Simmer this mixture 1/2 hour. Alternate layer of noodles and meat mixture in baking dish and dot with butter. Bake for 1 hour at 350°. Serves 10.
Mix egg substitute and milk in bowl. Set aside. Spray skillet with nonstick cooking spray. Place on burner and heat. Pour mixture in hot skillet. Scatter vegetables on one-half side of mixture. Fold plain half side of mixture onto vegetables. Flip omelet several times until light brown. Enjoy without any guilt.
Blend together. Add lemon juice, sage and garlic. Form into a ball. Chill overnight. Serve with assorted crackers.
Bake chicken and dice. Halve grapes. Chop celery and mix together. Add raisins and walnuts. Stir in just enough mayonnaise to moisten and blend. Ingredients may be varied according to taste. Serves 6 to 8.
Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with buttermilk. Beat the egg whites stiff; fold into batter. Grease and flour 3 9-inch cake pans; line bottoms of pans with waxed paper. Pour batter evenly into cake pans. Bake at 350° for 30 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to finish cooling on racks. Spread frosting between layers and over top.
Shape ground beef into individual oblong patties. Garlic salt and salt and pepper to taste. Broil until desired doneness. Top with grated Cheddar cheese, chopped tomatoes and chopped green onion.
Thaw potatoes. Mix all other ingredients and microwave until cheese melts, about 2 minutes. Add potatoes. Use 9 x 13 pan.
Mix ingredients well. Store in tightly sealed container. Use 2 teaspoons to make a delicious cup of hot tea.
Preheat oven to 400°. In 9-inch pie plate, place mixture of soup, vegetables and chicken.
Mix ingredients, except tortillas. Spread on tortillas and roll up. Allow to set in refrigerator at least 1 hour or overnight. Cut into 1-inch pieces, discarding ends.
Fill cookie sheet with graham crackers. Boil 2 minutes 1 cup oleo and 1 cup brown sugar. Pour over graham crackers and top with 1 cup chopped nuts. Bake at 350° for 10 minutes.
Mix flour, oats, brown sugar, butter and cinnamon. Press 1/2 of mixture in 9 x 13-inch greased pan. Cover with rhubarb.
Butter bottom and sides of a 9-inch pan. In heavy saucepan, combine sugar, milk, marshmallows and salt. Heat over medium heat until boiling, stirring constantly. When bubbles cover entire surface, continue to boil for 5 more minutes, stirring constantly. Remove from the heat and beat in chocolate chips, nuts, margarine and vanilla. Continue to beat until chocolate is completely melted. Spread in buttered pan and chill until firm.
Drain squash into a large glass casserole dish. Slice large pieces with a knife. Add soup, onion, drained mushroom pieces, grated cheese, salt and pepper and most of the stuffing mix to the squash. Stir and mix well. Sprinkle the top of the casserole with a layer of stuffing mix. Put 4 to 5 dabs of butter on top for extra flavor. Microwave on High 9 minutes. Turn the dish a quarter turn. Microwave 9 additional minutes.
Combine the basil, garlic and walnuts in the bowl of a food processor or half the recipe and use a blender to chop. Leave motor running and add olive oil in a slow, steady stream. Shut blender off, add cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape into a bowl and cover until used. Makes 2 cups, enough for 2 pounds of pasta.
Drain pineapple well and mix with Cool Whip, sweet milk, lemon juice and nuts. Pour into shells and chill until filling firms.
Mix pudding mix and pineapple good. Add Cool Whip and other ingredients. Pour in dish and chill.
Easy to make. Drain and chop up artichokes. Grate Mozzarella. Mix all ingredients together. Put in casserole dish. Microwave on High for 20 minutes; turn 90° halfway through (edges may brown) or 325° for 1 hour.
Mix all ingredients;	let marshmallows begin to dissolve. Wait until jello	has cooled slightly before adding bananas. Chill until firm in 9 x 13-inch pan.
Mix ingredients. Pour into well-greased loaf pan. Bake 1 hour at 375°. Let stand 15 minutes before slicing.
Melt chips in the top of double boiler. Add noodles and peanuts. Stir well. Drop onto wax paper by a teaspoon. Let stand until set.
Heat oven to 400°. Slice the potatoes into fries. Coat the cookie sheet with 3 sprays of Pam. Combine the beaten egg whites and spice mix in a bowl. Add the potatoes and mix. Place in a single layer on the bottom shelf of the oven. Bake about 40 minutes, turning.
Grind enough peanuts to coat 6 bananas. Cut bananas in halves and coat with salad dressing. (Mayonnaise may be used.) Roll bananas in peanuts to coat. Serve immediately.
In a large bowl combined pudding (already mixed) and Cool Whip. Use a 9 x 13 x 2-inch dish, cover bottom of dish with whole graham crackers. Pour on top of the graham crackers 1/2 of the pudding mixture. Cover that with another layer of whole graham crackers, then pour rest of pudding mixture on top of graham crackers. Crumble graham crackers on top of the pudding mixture. Keep chilled.
Combine in medium-sized saucepan the first 5 ingredients. Bring to a rolling boil. Reduce heat to low and cook 3 minutes, stirring often. Stir in oatmeal and extract. Beat until thickened and cool. Drop by teaspoonfuls on waxed paper. Chill well. Makes 2 dozen.
Brown chicken in oil in a skillet. Add onion, pepper and rice. Cook lightly. Stir in remaining ingredients; cover and simmer 40 minutes. Serves 4.
Soften cream cheese and braunschweiger. Mix thoroughly by hand or mixer. Add all other ingredients and blend thoroughly. Place in serving dish and top with sliced olives or parsley flakes for added appeal. Delicious with any type of cracker or crunchy bread chips.
Put peppers in kettle with sugar and vinegar. Bring to full rolling boil for 1 minute. Remove from heat and add pectin. Mix and let stand for 5 minutes, stir again. Fill jelly jars 1/4 inch from top; turn jars upside down for 5 minutes or more to set seals.
Mix together crushed pineapple, juice and all, and orange Jell-O. Bring to a boil. Remove from burner when mixture begins to bubble and let cool. When Jell-O is cooled, mix together buttermilk and Cool Whip. Blend together with pineapple and Jell-O. Pour in a 9 x 13 pan or glass dish. Cool and serve.
Mix yeast in 1/4 gallon of warm water. Let stand for 5 minutes. Add warm water, sugar, salt, dry milk and oil in mixer. Blend good. Add yeast mix. Then add flour and blend. When dough starts to pull from sides, it's ready to roll and cut. Let stand and rise then. Bake at 450° until brown.
Mix and let set overnight. Wrap bacon around each chestnut. Bake at 400 degrees for 10-12 minutes. Serve right out of the oven.
Preheat oven to 350°. Combine cream cheese, bacon, onion and pepper. Separate crescent rolls into 2 rectangles and pinch seams together. Spread cheese mixture onto each rectangle. Roll up, starting at longest side and seal. Cut each roll into 16 slices. Place slices cut side down on cookie sheet. Bake 15 minutes or until golden brown. Serve warm.
Cream Crisco, butter and sugar. Add eggs, one at a time, beating after each. Add flour, sifted with baking powder. Add 1 spoonful at a time alternately with milk and vanilla. Stir in pineapple and juice. Blend well. Pour into well-greased 10-inch tube pan. Place in cold oven. Bake at 325° for 1 1/2 hours or until top springs back when touched. Run knife around edge. Set on rack to cool.
Milk, margarine and shortening at room temperature. Cream sugar, shortening and margarine until creamy. Add one egg at a time, beating well. Add 1/2 flour and 1/2 milk; beat well. Add remainder of flour and milk. Bake in a large tube pan, greased with shortening and flour. Bake at 325° for 1 hour and 15 minutes. Cool about 15 minutes before turning onto plate.
Cook linguine until medium soft. Drain and rinse with cool water. Mix 3/4 of the bottle of salad dressing and 3/4 of the bottle of Salad Supreme with the noodles in a large bowl. Marinate overnight with the lid on. Next morning, add the vegetables and mix around. Keep refrigerated.
Mix the sugar, salt, pepper, vinegar, Wesson oil and water together. Bring to a boil, then set aside to cool. Mix all the vegetables together, then pour the dressing over them. Let set overnight in the refrigerator.
In a heavy saucepan, melt chocolate chips and butterscotch chips over low heat. When melted, stir in peanuts. Drop onto waxed paper and let stand until firm.
Thaw broccoli. Mix all ingredients and pour into buttered 3-quart baking dish. Cover with aluminum foil or lid. Bake at 350° for 1 hour and 15 minutes.
Mix together first 5 ingredients. Make a well in center of pan and mix in next 3 ingredients. Add last 2 ingredients. Bake at 350° for 45 to 50 minutes.
Cream shortening, sugars and peanut butter. Add unbeaten eggs. Beat well; add flour, soda and salt sifted together. Form into balls and flatten with a fork dipped into sugar. Bake at 350° for 10 minutes.
Trim crusts from bread and roll flat. Cream butter, cheese, egg yolks and sugar together. Spread on flattened bread and roll up. Spread with melted butter and roll in cinnamon and sugar mixture. Bake at 400° for 15 minutes.
Combine in a 9 x 13-inch greased glass pan. Refrigerate overnight. Bake at 350° for 45 minutes.
Bake cake as directed. When done, pour pineapple juice over cake. Mix pudding as directed. When done, add cream cheese; stir until well blended. After cake cools, slice bananas and put on cake, then add pineapple. Add pudding mix. Top with Dream Whip and decorate with nuts.
Brown finely minced onion in part of oil. Mash lentils and add all ingredients. Bake in oiled loaf pan at 375° for about 1 hour. Serve with desired gravy. Serves 12.
Brown ground beef; parboil sliced potatoes. Layer ground beef, potatoes, onions and cheese. Top with layer of cheese and cream of mushroom soup. Bake at 350° until done.
Mix all ingredients. Pour about 12 ounces into blender with ice cubes. Blend and serve. Repeat.
Fry each tortilla in 1/4 inch of hot oil until crisp and golden, turning once; drain. Place tortillas on paper towels. Sprinkle with combined cheeses; top with tomato. Microwave on High for 1 to 1 1/2 minutes or until cheese is melted. Cut each tortilla into quarters; top with cilantro. Serve warm. Makes 1 dozen.
Grease an 11 x 7-inch baking dish. Alternately layer potatoes, bell pepper and onion. Combine remaining ingredients and pepper to taste. Pour over potato mixture; cover and bake at 350° for 45 minutes. Uncover and bake another 20 minutes or until potatoes are done.
Put 2/3 cup of cream and all of butter in saucepan and simmer over medium heat until thickened. Turn off heat.
Stir together chocolate chips, margarine, sugar and Carnation and simmer. Boil easy for 8 minutes, stirring constantly. Add vanilla and cool.
Mix all ingredients together. To serve, place 2 well rounded teaspoonfuls into 1 cup boiling water. Stir. Add cinnamon stick. Makes excellent gift.
Butter bottom of cake pan. Put all dry ingredients in a bowl. Crumble butter all together; put apples in pan. After all ingredients are mixed in a bowl, put over apples and bake at 375° for 45 minutes, or until golden brown.
Combine flour, salt and pepper. Use to coat beef stew cubes. Heat shortening in skillet; add beef cubes and brown. Transfer to slow cooker. Add carrots (cut into pieces), sliced celery, large sliced onion, garlic clove, canned tomatoes and bay leaf.
Dissolve Jell-O in hot water. Add pineapple and cherry pie filling. Refrigerate until firm. Beat together the last 4 ingredients until smooth and top Jell-O layer.
Melt the chocolate in a double boiler or in the microwave. Stir in the peanuts and cereal. Drop in bite-sized clusters onto wax paper and allow to cool.
Stir margarine, baking chocolate and cocoa over low fire (don't let stick). In mixing bowl, add to mixture the sugar, then eggs. Beat well. Add to chocolate mixture the flour, baking powder and salt. Refrigerate overnight or 6 to 8 hours. Roll tablespoon of chocolate mixture into a ball and roll in confectioners sugar until all white. Bake on ungreased cookie sheet for 18 to 20 minutes at 300°.
Melt butter and chocolate over low heat. Remove from heat and add sugar. Add 1 unbeaten egg. Mix well, then add the other egg. Add vanilla. Mix flour, baking powder and salt in a bowl. Add flour mixture and mix thoroughly. Pour in baking pan and bake at 350° for 25 to 30 minutes. Cut in squares while still warm. Makes 16 (2-inch) squares.
Mix all ingredients well. Cut apples into bite-sized pieces. Dip sliced apples into the mixture. At Christmastime use red and green apples.
Open and roll out crescent rolls into the bottom of a foil lined 9 x 13-inch pan. Mix eggs, sugar, sour cream and cream cheese and pour over crust. Sprinkle with cinnamon. Cook at 350° for 45 minutes.
Just cover raisins with water and cook until plumped. Pour off and reserve 1/2 cup of juice. Cream butter and sugar well. Add unbeaten egg. Add flour and baking soda alternately with juice. Add raisins and nuts. Bake in shallow greased and floured pan at 325° for 55 minutes.
Cook celery, onion and poultry seasoning in butter until vegetables are tender. Add soup and mix lightly with bread cubes. Makes about 4 cups.
Drain green beans; rinse with cold water and drain again. Pour chicken broth into saucepan. Add beans; cook for about 20 to 25 minutes. Tastes like fresh cooked beans without the fat and salt.
Cook meat until tender and falls off bone; add all ingredients together and simmer for 1 hour.
Preheat oven to 375°. Melt margarine in a 9 x 13-inch pan. Set aside. Mix cornmeal mix, eggs, broccoli, onion and cottage cheese; mix well and pour into pan of melted butter. Spoon melted margarine all over top of cornmeal mixture. Bake for approximately 30 to 40 minutes, until golden brown.
Divide popcorn between 2 ungreased 9 x 13-inch pans. Keep warm in a 200° oven while preparing caramel. Heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges or until 248° on candy thermometer. Remove from heat. Stir in baking soda until foamy and uniform in color. Pour over corn, stirring until well coated. Bake in a 200° oven for 1 hour, stirring every 15 minutes.
Mix flour, brown sugar, Grape-Nuts and margarine. Spread on cookie sheet. Bake at 350° for 20 minutes, stirring often into crumbs. Drain some of juice from fruit. Combine egg whites, sugar and lemon juice with fruit in large mixing bowl and beat on high speed until soft peaks (maybe 10 minutes). Fold in large Cool Whip. Spread 1/2 crumbs in 9 x 13-inch pan. Cover with filling and then rest of crumbs. Cover with foil and freeze. Can be made several days in advance.
Soak beans overnight. Sort through for bad beans. Parboil 10 minutes until skins split if you blow on them. Mix sugar and salt together; cut bacon into 1-inch squares. Drain beans. Layer in crock-pot; start with bacon and end with same. Cook with enough water to cover for 8 to 10 hours, stirring every once in awhile. Cook covered.
Combine sugar and flour; add butter, eggs and vanilla. Mix well. Stir in pecans and chocolate chips. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Melt butterscotch chips over low heat. Quickly add large can of Chinese noodles and medium package of cashews. Drop by teaspoon onto wax paper. Let cool.