HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour oil in a 9 x 13-inch baking pan. Tilt pan to cover bottom. Put cake mix, pudding, eggs and water directly into pan. Stir with a fork until well blended. Pour chocolate chips on top. Bake at 350° for 35 to 40 minutes or until done. Cool; sprinkle with powdered sugar.
In a Dutch oven, combine beans, tomatoes and seasonings. Set aside. In a skillet, cook sausage, green pepper and onion over med. heat for 5 minutes. Add to bean mixture. Bring to a boil over med-high heat. Reduce to low and cook for 20 minutes. In a small bowl combine cornstarch and water until smooth. Slowly pour into bean mixture, cooking and stirring until it thickens approximately 1-2 minutes.	Place rice in bowls and top with beans.
Heat oven to 400°. Line muffin pan with paper liners. Beat 1/2 cup shortening and sugar well. Beat in eggs, one at a time. Combine 1 2/3 cups flour, oat bran, baking powder and salt. Combine banana and lemon juice.
Mix toasted bread into tomato pulp. Blend in remaining ingredients, except bread crumbs. Pour into buttered baking dish and cover with bread crumbs. Bake at 300° for 30 minutes. Yields 4 servings.
Mix well in order and bake in greased bread pan in 350° oven for 40 minutes. Remove bread from pan and, while still hot, pour 1/2 cup sugar mixed with juice of 1 lemon over bread. Yields 1 loaf.
Marinate steaks in garlic, pepper and Worcestershire sauce. Let set 4 hours before grilling. The timing will depend on your taste.
Drain pineapple. Put juice, sugar and butter in pan; melt and stir. Put bread in bottom of baking dish; put crushed pineapple on bread. Pour hot liquid over mixture and bake for 1 hour at 350°.
Cook pasta as directed on package. Mix all remaining ingredients. Fold into pasta. Add Miracle Whip salad dressing to keep moist. Refrigerate. Serve chilled.
Mix softened cream cheese and sour cream; spread in 9 x 13-inch dish. Spread refried beans on top of mixture. Spread salsa on top of refried beans. Layer chopped tomatoes and cheese on salsa. Garnish with green onions. Refrigerate.
Trim fat from pork. Combine onion and the next 7 ingredients in a large zip-top bag. Add pork and marinate in refrigerator for 30 minutes. Remove pork from bag. Save marinade. Sprinkle salt and pepper over pork. Place pork on grill rack coated with cooking spray. Cover and cook for 30 minutes, turning and basting with 1/2 cup of the marinade.
Cream sugar and shortening. Add beaten egg. Add sifted, dry ingredients alternately with sour cream. Stir in dates stuffed with walnuts. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 to 14 minutes. Cool; spread with golden icing.
Mix together sour cream, powdered sugar and coconut. Fold in Cool Whip. Frost your favorite 9 x 13-inch cake and refrigerate.
Mix first 5 ingredients. Press one-half of mixture into 9 x 11-inch pan. Cover with rhubarb. Combine next 3 ingredients and cook until clear. Add vanilla. Pour over rhubarb and sprinkle top with remaining first mixture. Bake 30 minutes at 350°.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches. Beat granulated sugar, margarine and eggs until light and fluffy. Stir in remaining ingredients except powdered sugar. Spread in pan. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Sprinkle with powdered sugar while warm. Cool completely; cut into about 1 1/2-inch squares. Makes 54 cookies.
Mix yogurt and Cool Whip. Pour into graham cracker crust. Chill until set. May be served in parfait glasses without crust.
Melt butter in 9 x 13-inch pan. Mix all the ingredients together, including the melted butter. Pour into pan. If baking immediately, bake at 350° approximately 35 minutes or until set.
Cream 1/2 cup sugar with shortening. Add beaten egg and molasses. Dissolve baking soda in milk. Sift flour and 1 cup of sugar. Sift cinnamon and nutmeg, then add, alternating, milk and flour. Add vanilla and lemon juice. Grease pans or cupcake tins. Bake at 350° for 30 minutes.
In a crock-pot, place roast, cream of mushroom soup, dry onion soup mix and 1 cup water. Cover and simmer on high 5 hours, turning occasionally. Add vegetables. Cover and cook another hour or until vegetables are fork-tender. Remove roast and vegetables to platter.
In large bowl, combine all ingredients, except salsa; blend well. Form into 1-inch balls. In large skillet, brown meatballs on all sides; drain fat. Add salsa to skillet. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes.
Mix sugar, peanut butter and eggs together. Roll into balls and press out with a fork. Bake 15 minutes. Cool, then enjoy.
Mix all together and bake at 350° for 1 hour covered or until liquid is absorbed. Serve with steaks, roast beef or baked chicken.
Thaw hush puppies and crumble fine. Saute onions and celery in 1 stick butter and set aside. Crumble cornbread and toast together. Add to hush puppies. Add rest of ingredients. Bake 1 hour at 325°.
Combine the cukes, onion and salt; let stand 3 hours in cold water. Drain. Add the remaining ingredients. Let come to a boil. Put into airtight sterilized jars.
Salt and pepper chicken; roll in flour. Brown on both sides. Line a pan (one chicken fits comfortably in) with foil. After placing chicken in the pan, cover with 1/2 cup of water. Seal pan with foil on top. Cook at 300° (depends on oven) for 1 hour or until tender.
Melt chocolate chips and margarine. Let cool just a little bit. Add nuts and colored marshmallows. Stir and coat completely. On wax paper, sprinkle powdered sugar in a long line. Spoon mixture to form a log. (This will make about 4 (18-inch) logs.) Sprinkle more sugar on the top. Roll and chill. (Can be frozen.) Cut into 1/4-inch pieces. This will look like stained glass.
Arrange gummy worms in bottom of 5-cup ring mold; fill mold with Gatorade. Freeze until solid, 8 hours or overnight.
If making pork barbecue, a Boston butt roast is best; bake as usual. Use any good beef roast and bake as usual. After baking, shred or chop meat.
Cut carrots any way you desire. Cook until tender, but not soft; set aside to cool. Drain. Add onion and green pepper.
Preheat oven to 350°. Mix all ingredients together. Pour into 13 x 9-inch baking dish. Cook for 1 hour.
Scald milk. Add shortening and it will melt as it cools. Dissolve yeast in warm water. Add cooled milk, shortening and sugar. Stir well. Gradually add 12 cups flour, kneading in with hands. Cover with plastic wrap and put in cold oven to rise overnight, 8 to 14 hours.
Cook apricots, brown sugar, nutmeg, flour and cinnamon over moderate heat, stirring constantly, until mixture thickens and boils. Pour into pastry lined pie pan. Dot with 1/3 tablespoon butter. Cover with top crust.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 1 hour. Makes 2 pies.
Mix all together and store in airtight canister. Mix 3 tablespoons into 1 cup hot water.
Brown veal; put in dish. Saute garlic and scallions. Add tomatoes, basil, oregano, parsley, salt and pepper, mushrooms and 1/4 cup wine. Cook for 20 minutes. Add more wine or tomato juice, if needed. Pour over veal. Bake at 350° for 20 minutes.
In a skillet, brown beef and onions. Combine other ingredients to slow cooker. Let simmer 1 1/2 hours on low.
Mix and bake cake according to package directions, adding coconut flavoring. After cake bakes, prick layer with fork and spoon coconut milk over layer. Mix together sour cream, Cool Whip, sugar and coconut. Frost layer. Sprinkle coconut over top of cake. Refrigerate 2 or 3 days before serving.
Melt caramels and 1/3 cup evaporated milk over low heat. Mix cake mix, melted margarine, milk and pecans just until holds together.
In large pot, saute beef with green pepper, onion and garlic until beef is brown. Add rest of ingredients, except beans, and simmer, covered, about 1 hour. Stir in beans and simmer 10 to 15 minutes longer. Makes a lot but freezes well.
Mix flour and salt together; add mixture of salad oil and cold milk. Stir lightly until mixed. Round up dough and divide in half. Flatten each half slightly. Place between 2 sheets of waxed paper and roll out carefully until dough is desired thickness. Peel off top paper, lift pastry carefully into pie plate.
* Shrimp or crab meat may be used instead of chicken. Use same amount (2 cups).
Dissolve yeast in warm water; set aside. Combine 1 cup flour, sugar, salt, caraway seed and baking soda in large mixing bowl. Stir in dissolved yeast. Melt butter in small saucepan, then heat buttermilk. Add to yeast mixture and beat well. Add remaining 1 1/2 cups flour to make a soft dough with mixture leaving sides of bowl. Stir in raisins. Cover and let rise in warm place until double in bulk, about 1 hour.
Arrange meat and vegetables in casserole in alternate layers. Pour in soup and water with salt and pepper. Cover casserole and bake in 275° oven for 3 hours. Serves 6 to 8.
Prepare grill. In small bowl, combine steak sauce, brown sugar, lime juice and red pepper; reserve 2 tablespoons marinade; set aside. Place beef steaks in plastic bag with marinade, turning to coat. Close bag securely and marinate 10 minutes; do not chill. Pour off marinade and discard. Place steaks on grid over medium coals. Grill 14 to 20 minutes for rare to medium, turning once. Brush with 2 tablespoons reserved marinade during last 2 minutes of cooking. Salt to taste.
Line a greased pie plate with rolls or pizza crust mix to make a crust. Brown hamburg and onion together. Drain off fat. Sprinkle with garlic salt. Add enough spaghetti sauce to make the consistency of sloppy joes.
In 2-quart batter bowl, combine bread cubes and milk; let stand 10 minutes. Stir in remaining ingredients; mix well. Pour in an 8-inch glass ring mold. Place on inverted glass pie plate. Microwave on 70% power for 10 to 12 minutes or until knife in center comes out clean. Let stand 5 minutes. Serves 6.
Dissolve jello in boiling water. Add cream cheese; mix well. Add remaining ingredients; mix and pour into large dish to gel.
Mix cream cheese and taco sauce together until smooth. Layer in a shallow 8 or 9-inch dish. Top with chopped ingredients and cover with shredded cheese. Serve with taco chips.
Preheat oven to 350°. Melt butter in square baking dish in oven. In medium mixing bowl, mix flour, sugar, soda, salt and milk. Batter will be thin. Pour into hot baking dish. Add frozen fruit of your choice. Do not mix in. Bake 45 to 50 minutes. Serve with milk and sugar or ice cream.
Saut onions and garlic in olive oil until transparent. Add tomatoes, tomato paste and seasonings to taste. Salt and pepper to taste. Cook until well blended, about 4 to 6 hours.
Heat cream in medium saucepan; when it begins to simmer, stir in cheese a little at a time. Stir continuously over low heat for about 10 minutes. Add butter a little at a time. When all butter is in and sauce is smooth, remove from heat and beat a small amount of it into the egg yolks; return the egg yolk mixture to the sauce and stir it in thoroughly with a wire whisk. Season to taste with salt and pepper. Mix with cooked noodles (al dente) and toss. Sprinkle with parsley.
Trim zucchini into 1/4-inch rounds. Place in a colander and sprinkle liberally with salt. Allow to stand in colander for 20 minutes, then rinse well and drain. Heat butter and olive oil in skillet. Saute garlic. Rinse and drain zucchini again and add to garlic in skillet. Saute over high heat until tender, turning frequently. Serve immediately. Should serve 8.
Mix all ingredients, except almonds. Top with the toasted almonds. Bake at 350° for 15 minutes. Serve with crackers.
Mix flour, Crisco, salt and sugar well. Add the egg, then the vinegar, then the water last.
Mix flour with herbs and spices; rub into meat, coating completely. Heat 2 tablespoons shortening in a large, deep skillet or Dutch oven. Brown meat on each side for 8 minutes. Reduce heat; pour in 1 to 2 cups hot water. Cover; simmer roast for 1 hour before adding vegetables and a dash of salt. Cover; simmer/cook vegetables and roast together until they are tender (about 45 minutes to 1 hour). If desired, take roast from pan along with vegetables. Make gravy from liquid in pan.
Cream together sugar, Crisco and eggs. Sift together flour, soda, salt and cocoa; add butter and add sour milk and water. Add water last. Drop on ungreased cookie sheet; bake at 450° for about 5 minutes.
Put 1 slis of bred on plate. Get cheese and put on bred. Get the other peese of bred and put it on the peese of cheese. Put in microwave for 20 sekonds or untill cheese is meltid, then take out and enjoy eating.
Cream the margarine and sugar. Add eggs, sour cream and vanilla. Stir in dry ingredients. Make up cinnamon sugar and pecans mixture. Spoon half the batter into pan. Sprinkle cinnamon mixture on batter. Spoon remaining batter over cinnamon. I always sprinkle a little cinnamon sugar on top of batter (no pecans). Pour half into greased Bundt pan. Bake at 350° for 1 hour and 15 minutes. Keep checking.
Cream butter, sugar and eggs. In separate bowl add flour with baking powder and salt. Add this gradually to first mixture with half and half cream. Beat until it is mixed well and then add vanilla and lemon. Cook in preheated oven at 350° for 1 hour. Check to be sure it is done by using a toothpick.
Cook each item separately; drain okra and butterbeans. Mix all ingredients together. Season with salt and black pepper. Cook on medium temperature for 1 hour.
Mix all ingredients. Put in an uncooked pie shell; bake until a knife stuck in center comes out clean. Bake at 350° for 35 to 45 minutes.
Dice bacon and onions and fry until done (do not drain). Add tomatoes and heat. Serve over cooked pasta.
Cream the shortening and sugar. Add egg. Mix well. Add vanilla. Add dry ingredients. Mix. Pat in apples and mix well. Put in greased pan. Bake at 350° for 40 to 45 minutes.
Cook and drain spinach. Saute onions in oleo. Mix all ingredients. Put into casserole. Sprinkle cheese on top. Bake at 350° for 25 minutes.
Heat oven to 400°. Mix 1/2 cup sugar, cornstarch and cinnamon in a 2-quart saucepan. Add peeled, sliced peaches and lemon juice. Cook until mixture thickens and boils; stir frequently. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
Steam hamburg, onion, celery, soy sauce and water for 10 minutes. Add soups and rice. Cook slowly 1/2 to 3/4 hour.
Beat eggs with electric mixer until fluffy and lemon colored. Add the flour, baking powder, salt, cottage cheese, Jack cheese and butter; blend until smooth. Stir in the chilies. Pour in buttered, 9 x 13-inch dish. Bake at 350° for 35 to 40 minutes.
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water. Add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and make into rolls. Put rolls into greased pans. Cover and let rise. Bake at 375° for 25 minutes. Yield: 45 rolls.
Mix well with spoon in glass or plastic bowl. Pour into 2 large, well-greased and sugared (mix a little sugar and cinnamon together) coated loaf pans or pound cake pan not over 1/2 full. You sprinkle extra cinnamon and sugar mix on the top of batter. Bake at 325° for 45 to 60 minutes. Let cool, then enjoy.
Season stew meat to taste and flour to the meat. Put oil, bell pepper, green onion and yellow onion in large pot. Brown onions about 2 minutes; add stew meat. Brown the meat about 3 minutes, then fill the pot about half full of water. Add beef stew seasoning.
Bring all of the ingredients to a boil in a medium saucepan. Boil for 1/2 to 3/4 of an hour. Spoon over grilled chicken.
Heat sugar, milk, shortening, chocolate and salt to rolling boil, stirring occasionally. Boil, without stirring 1 minute. Place saucepan in bowl of ice and water; beat until frosting is thick. Stir in vanilla.
In 1-quart casserole, combine soup, milk, peas, tuna and crushed potato chips. Garnish with pimientos. Put casserole into oven at 375° for 25 minutes. Makes 4 servings.
Combine the first 5 ingredients, then add the remaining ingredients. Bake in a 350° oven for 1 hour. Makes 2 loaves.
Roll biscuits into balls. Melt margarine. Roll biscuit balls in margarine. Mix together sugar and cinnamon. Roll balls into sugar/cinnamon mixture. Place balls in a Bundt pan. Drizzle with honey. Bake at 375° for 30 to 35 minutes. Invert onto plate immediately. Pick and eat.
Cover cookie sheet with wax paper; set aside. Thoroughly cream butter, sugar and milk in small mixing bowl; blend in vanilla and almond extracts. Chill for 1/2 hour. Mold just enough mixture around each cherry to completely cover cherry. Place on prepared cookie sheet. Cover loosely; chill 3 to 4 hours or overnight.
The supreme cobbler, made with lots of juicy peaches and bits of cooked pastry, baked in a flaky lattice crust.
Flour fruit, raisins and nuts (I use a pastry sheet to do this). Cream butter and sugar. Add beaten eggs. Add flavoring. Combine with flour mixture (I also do this on the pastry sheet). Prepare an 8-inch round by 5 or 6-inch deep cake pan by cutting 2 layers of brown paper to fit in the bottom and up the sides of the pan. Grease each layer with Crisco. Bake at 300° for about 1 1/2 hours or until done (when shrinks from side of pan) or begin in cold oven at 250° for 2 to 2 1/2 hours. Place pan of water on rack below cake.
In medium bowl, beat the cream cheese until fluffy. Add milk; keep beating until mixed good. Add lemon juice and vanilla. Pour into crust; refrigerate 2 to 3 hours. Add cherries on top.
Mix all ingredients except chocolate chips. Blend for 4 minutes, then let stand for 15 minutes. Oil and flour Bundt pan. Pour half of the batter into the Bundt pan. Sprinkle half the chocolate chips onto batter. Pour on the remaining batter. Sprinkle with remaining chips. Slightly press chips down into batter. Bake at 350° for 50 to 60 minutes. Let cool 15 minutes, then remove from pan.
Combine the graham cracker crumbs, sugar and melted butter. Press into a greased 13 x 9 x 2-inch baking dish. Bake at 350° for 12 to 15 minutes; cool.
Boil and cut up chicken. Place the pieces in an oblong Pyrex dish (2-quart).
Wash, peel and slice zucchini. Cook in small amount of water until tender. Drain and blend in blender or use potato masher. Add onion, eggs, sour cream and 1/2 cup cheese. Add salt and pepper and blend or mix with hand egg beater. Pour mixture into shallow baking dish. Top with 1/2 cup cheese and cracker crumbs. Bake at 350° for 30 minutes. Serves 8 to 10 people.
Combine and let stand the dates, baking soda and boiling water. Cream margarine and 1 cup sugar and beat in the vanilla, eggs, salt and flour. Add dates to mixture.
Bring water, sugar and cream of tartar to a boil. Add 22 whole Ritz crackers; boil 2 minutes (do not stir). Pour into pie shell. Top with cinnamon, nutmeg and dots of butter. Cover with top crust and bake at 400° for 30 minutes.
Mix all ingredients together. Pour into two 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or more.
Blend the flour, shortening and salt with pastry blender. Add water, vinegar and egg; mix well. Roll on floured board. Makes 2 pie crusts.
Mix and sift flour, sugar, cocoa, soda and salt. Add remaining ingredients, mixing after each.
Blend cream cheese, Blue cheese and butter. Stir in olives and chives. Chill slightly. Form in ball. Chill well. Press walnuts on ball. Serve with assorted crackers. Makes three cups.
Cream shortening and sugar. Stir in egg, molasses and vinegar; beat well. Sift together dry ingredients, then stir into molasses mixture. Chill 3 hours. On lightly floured surface, roll dough to 1/8 inch thickness. Cut with gingerbread cutter. Place 1 inch apart. Bake at 375° for 5 to 6 minutes. While still warm, press in raisins or candy pieces (M&M's, etc.) or cool and decorate with icing. Makes approximately 5 dozen.
In a medium sauce pan, stir together flour, sugar, tapioca, vinegar and reserved pineapple juice. Cook over medium heat until thickens, stirring constantly. Remove from heat and chill.	In a large bowl, combine the pineapple, apples, peanuts and chilled tapioca mixture. Fold in whipped topping and chill for at least one hour before serving. Makes 12 servings. 281 calories per serving.
In large saucepan, cook onions, bell peppers and garlic in butter until crisp and tender. Add shrimp, cook 3 minutes longer. Stir in soup, rice, parsley, lemon juice, seasonings and crawfish tails. Add bread soaked in milk. Mix well. Spoon into buttered shallow 2 qt. casserole dish; sprinkle with paprika. Bake in preheated 350 degree oven for 30 minutes.
Mix dry ingredients together, then mix together the liquids. Add to dry ingredients. Cook over medium heat until mixture pulls away from the side of the pan. Add any color of food coloring (your choice). Knead on wax paper. Put in plastic container to store. Great for school projects.
Mix shortening, sugar and egg in large mixing bowl. Measure dry ingredients and stir into shortening mixture. Stir in chopped cashews. Roll dough in 1 inch balls and place on greased cookie sheet. Flatten slightly and bake at 375° for 10 to 12 minutes. Makes 4 to 5 dozen.
Thaw dough and spread into rectangle. Spread a little oil from salad pepper on the dough. Layer on cheese, salami and peppers. Roll into long loaf. Press dough at seam and pinch seams to seal. Place on lightly greased cookie sheet. Bake at 350° for 15 to 20 minutes, or until loaf is golden brown. Slice and eat or cool and freeze. You can use any meat or cheese combination you like. Makes 2 loaves.
In small saucepan, melt butter and add remaining ingredients except potatoes in serving dish; pour butter mixture on potatoes.
Sift together first 4 ingredients. Mix together egg, margarine and milk. Blend into dry ingredients until dry particles are just moistened. Fold in huckleberries. Bake in greased muffin pan at 350° for 25 minutes.
Steam squash and onion until soft. Drain and set aside. Mix soup, sour cream and carrots together and add to squash. Melt margarine and mix with dry stuffing mix. Press 1/2 of stuffing mixture into greased baking dish. Add squash mixture. Cover with remaining stuffing mix. Bake 30 minutes in 350° oven. Use 13 x 9-inch pan.
Cook lasagne in boiling salt water (until tender) about 15 minutes. Stir occasionally with wooden spoon. Drain and rinse with hot water. Separate lasagne and hang over edge of colander to allow for easier handling later.
About 2 1/2 hours before serving, in a 12-inch skillet over medium-high heat in 1 tablespoon hot oil, cook turkey until drumsticks are browned on all sides. Remove to a 5-quart Dutch oven.
Melt marshmallows in milk. Cool. Stir in Cool Whip and bitter chocolate. Put into graham cracker crust. Freeze and serve!
Mix first 5 ingredients together. Stir. Bake at 350° for 45 minutes or 1 hour.
Beat eggs and sugar until smooth. Beat in flour, salt, soda, vanilla and coconut. Turn into greased 8 x 8 x 2-inch pan. Sprinkle with chocolate chips. Bake at 350° for 25 minutes (until pick inserted comes out clean). Cool completely in pan on rack. Cut in 18 bars.
Heat oven to 350°. Oil bottom of 9-inch square pan. Place egg whites in large bowl. Beat until frothy; add oil, yogurt and vanilla. Mix well. Add sugar and cocoa. Mix well. Add flour and salt. Mix well. Pour in pan and bake at 350° for 28 minutes. Do not overcook! Dust with confectioners sugar and cut into squares (only 3 grams fat!!!).
Preheat oven to 350°. Beat egg whites until foamy. Add sugar, 2 spoons at a time. Beat until stiff. Add vanilla. Fold in nuts and chips. Drop by teaspoon on a foil-lined cookie sheet. Turn off oven. Place cookies into oven.
Mix together stuffing mix and butter; press into 9-inch pie plate. Heat remaining ingredients together; turn into pie shell. Arrange border of stuffing crumbs on top of pie. Bake in a 425° oven for 10 minutes. Sprinkle with parsley, if desired.
Melt butter or oil in large roasting pan. Add cereal, nuts and pretzels. Combine the last 4 ingredients and add to roasting pan. Cook, covered, in a 225° oven for 30 minutes. Uncover and cook until brown and crisp, stirring often. Cool; put in quart jars and keep closed until needed.