HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°.	Prepare cake as directed on the box or use your own scratch recipe. Before pouring cake mix into cake pan, add 1 cup sauerkraut to cake mix; stir thoroughly.	Pour cake into cake pan and bake as required on box. Allow cake to cool thoroughly after removing from the oven. Frost with chocolate frosting. Sauerkraut is not noticed except seeing it in the cake. The taste does not exist.	Your cake will be very moist.
*Can use nonfat or regular milk by adding a little of cider vinegar prior to adding milk, so it sours.
Brown meat and drain completely. Add onions, squash, corn and seasonings. Cook until onion and squash are slightly tender. Add green chilies. Sprinkle cheese on top and let melt. Spoon meat mixture in flour tortillas and serve.
Mix pumpkin, milk, sugar, eggs and cinnamon. Pour into a 9 x 13-inch pan, lined with waxed paper. Sprinkle the box of dry cake mix on top of pumpkin mixture. Pat nuts on top. Spoon the cooled, melted butter over nuts evenly. Bake in 350° oven for 50 to 60 minutes. Let cool and then invert onto a large tray.
Mix together. Put in bottom of 9 x 13-inch pan. Bake at 325° for 25 to 30 minutes. Cool.
Combine the ground beef, chopped onion, 3 tablespoon parsley, beaten egg, bread, salt and pepper to taste and pinch of nutmeg; shape into 1 1/2-inch meat balls. Brown in oil. Add beef broth and chicken broth; simmer 30 minutes. Remove and strain broth. Return 1/2 cup broth to skillet and whisk in the flour. Cook 1 minute. Slowly whisk in remaining broth, grated lemon peel and thyme. Add meat balls and simmer for 5 minutes more. Garnish with parsley and serve over mashed potatoes or wide noodles.
Preheat oven to 375°. Fry sausage, green pepper and onion. Drain. Combine cheese and flour. Stir in sausage, green pepper and onion. Pour in shell. Mix all other ingredients and pour over cheese and sausage. Place on cookie sheet. Bake 30 to 40 minutes.
Stir marshmallow cream, sugar and vanilla. Form into rolls with the palms of your hands. Allow to harden for awhile in the refrigerator. The rolls should be about 5 inches long and 2 1/2 inches in diameter. Makes 10 to 12 centers.
Shred lettuce and onion into bowl. Fry bacon until crisp. Lift out with slotted spoon and add to lettuce. Pour bacon drippings from pan, then return 2 tablespoons. Stir in remaining ingredients, heat to boiling, then cool to warm. Drizzle over lettuce. Toss to mix well. Delicious.
Fold yogurt into Cool Whip (thawed). Spoon into graham cracker pie crust. Freeze until firm (about 4 hours). Remove from freezer at least 30 minutes before serving and keep cold in refrigerator. Garnish with strawberries, blueberries or lemon slices.
Combine all ingredients; cover and chill. Serve with fish, chicken or shrimp, or as a sandwich spread. Yields 2 cups.
In 8 cups water in large pot on high heat, add the Lipton mix and beef cubes. Cook hamburg in frying pan. Place into soup. Add mixed vegetables and V-8 juice; simmer for 20 minutes. Add seasonings; simmer for 20 minutes.
Blend together flour, 2 tablespoons confectioners sugar, walnuts and margarine. Press in bottom of ungreased 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes, or until golden brown. Cool. Blend cream cheese and 1 cup confectioners sugar until smooth. Fold in 9 ounce Cool Whip. Spread on first layer. Chill. Mix pudding and milk according to package instructions. Spread on second layer. Chill. Top with 9 ounce Cool Whip and sprinkle with some chopped walnuts.
Coat steak with seasoned flour. Brown in oil in skillet. Place in crock-pot with remaining ingredients. Cook on high for 1 hour. Cook on low for 30 minutes. Yields 4 to 6 servings.
Use a large can of crushed pineapple with vanilla mix for pineapple flavor.
Cook hamburger and sausage; drain and mix well. Add remaining ingredients and serve in crock pot.
On slow speed, cream the margarine with the sugar. Add eggs. Sift dry ingredients and add to creamed mixture alternately with applesauce. Mix in 1/2 cup nuts. Put in a 13 x 9-inch pan (greased). Sprinkle top of unbaked cake with mixture of 2 tablespoons sugar and 1 cup chocolate chips. Bake at 350° for 30 to 35 minutes.
Cook fish in water (boil 15 minutes). Saute onion, garlic, bell pepper and celery in oil. Add flour to sauteed vegetables and brown lightly. Add to fish and water. Add V-8 juice, tomato paste, Ro-Tel tomatoes with juice, Worcestershire and Tony's. Salt and pepper to taste. Cook covered on low for approximately 1 hour. If using shrimp, add to couvillion the last 30 minutes. Serve over rice.
Preheat oven to 400°. On floured surface, roll out pizza dough to fit either a pizza pan or a pizza stone. Put 1 teaspoon olive oil on pan and spread it with paper towel. Take pizza dough and place it in pan, then put 1 teaspoon olive oil on top of dough and spread with paper towel or brush. Spread minced galic, then break up spinach and place on top of garlic, then put Feta cheese on top of spinach. Cut tomato into wedges and place them evenly over pizza. Top off with Mozzarella cheese. Place in 400° oven for around 25 minutes. Cook until cheese is a little golden brown.
Combine chuck, bread crumbs, egg, salt, pepper and parsley. Shape into meatballs and cook in skillet, turning after 1/2 hour for a total of 45 minutes.
Partly cook meat and onion. Add to batter and cook in moderate oven. Best cooked in iron skillet.
Slice peeled carrots 1/4-inch thick; put into 1-quart casserole with water. Cover; cook on High for 7 minutes. Let stand 3 minutes; drain. Add rest of ingredients; mix and serve.
Combine ingredients. Spread on bread. Bake at 400° for 12 to 15 minutes until golden brown. Serve with Italian pasta meal.
Mix all ingredients. Bake in greased and floured Bundt or tube pan at 350° for one hour.
Grease a cookie sheet. In a pie plate, beat egg, salt and pepper. Dip breadsticks, one at a time, into mixture and then in Parmesan cheese. Place on cookie sheet. Bake 7 minutes in 350° oven.
Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of an electric mixer. Add eggs one at a time, beating well after each addition. Stir in sweet potatoes and milk. Combine flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Stir in raisins and pecans. Spoon into greased muffin pans, filling 2/3 full. Sprinkle with sugar-cinnamon. Bake at 400° for 22 to 25 minutes.
In a saucepan, mix sugars and syrup over low heat. Bring to a boil for 1 minute. Add peanut butter and stir well. In a large mixing bowl, stir together corn flakes and peanuts; stir in sugar-syrup mixture, mixing well. Put in greased 9 x 13-inch pan and press firmly. Melt chips and spread on top. Cut into squares all the way through and refrigerate. Cool and break into squares. Remember, cut while warm!
Peel pears. Combine sugar and water in medium saucepan. Simmer for 10 to 20 minutes or until soft. Remove from heat. Add vanilla. Cool pears. Pour chocolate sauce on pears.
Mix together and freeze in an 8 x 8-inch pan. Makes 8 servings.
Combine carrot, apple and onion in a bowl; toss gently. Set aside. Combine oil, juice, vinegar, salt and ginger, stirring well. Pour dressing over carrot mixture; toss gently. Cover and chill. Add pecans and toss gently just before serving. Yields 4 servings.
Bring sugar, vinegar, salt and seed just to a boil to dissolve sugar. Remove from heat and add cucumbers and onions. Cool. Transfer to containers; seal. Refrigerate 24 hours to 1 month.
Mix ingredients together. Pour in greased and floured tube pan. Bake 45 minutes at 350°.
Heat crushed pineapple to boiling point. Remove from heat; add jello. Stir until dissolved. Refrigerate until partially set. Fold in buttermilk, pecans and Cool Whip. Pour into mold or 2-quart casserole dish that has been sprayed with Pam. Refrigerate until congealed. Serve on lettuce for salad.
Mix cake flour, baking powder and salt together. Heat oven to 350°. Beat eggs, corn oil and vanilla in a separate bowl. Slowly add sugar. Melt chocolate slowly and add to mixture. Stir in dry ingredients and nuts to wet mixture. Put in 13 x 9-inch greased baking pan. Bake for 32 to 35 minutes and test for continuity. Cut in squares while warm. Should yield 24 brownies. Serve with warm cherries on top.
Preheat oven to 325°. Combine all dry ingredients. Add eggs and buttermilk (with soda dissolved in it). Beat 2 minutes, then add extracts. Bake in angel food cake pan, well-greased and floured. Bake 1 hour and 15 minutes.
Place oil, sugar and eggs in a large bowl and mix. Add flour which has been sifted together with all the spices, salt and soda. Add applesauce, raisins and pecans; stir. Pour batter in a greased tube or bundt pan and bake 2 hours and 15 minutes at 250 degrees.
Blend potato soup until smooth, add chicken broth and salt. Gently stir in half and half. Chill; add chives on top when served.
Cream butter in large bowl. Add sugar gradually; mix. Add egg; mix. Add sifted dry ingredients (except sugar and cinnamon). Roll dough into balls; roll each one in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Cook sausage and drain. Combine all ingredients. Pour into 9 x 13-inch glass dish. Let set in refrigerator overnight. Cover with wax paper. Bake at 350° the next morning for 45 minutes. You must refrigerate overnight.
Season crawfish tails with salt and pepper and set aside. Melt margarine in a heavy pot; add onions, bell peppers, celery and garlic, and cook over low heat until done. Add crawfish, fat, and 4 cups of water. Bring to a boil, and add more water to cover crawfish tails. Bring to a second boil, cover and cook another 15 minutes. Dissolve cornstarch in cold water and add. Add green onions and parsley and cook another 10 minutes. Serve over rice. Yield: 8 to 10 servings.
In large pot place beef, chorizo and peas. Add enough water to cover, cook until peas are almost done. Add cabbage, kale and potatoes. When potatoes are cooked, remove from stove. Season with salt and pepper. This is delicious and is a good, hearty soup.
Pinch cake into bite-size chunks, place in 13 x 9-inch pan. In separate bowl, mix Jell-O with boiling water (follow directions on package). Pour Jell-O mixture over entire cake. In separate bowl mix yogurt and Cool Whip. Spread yogurt mixture over cake and Jell-O. Freeze 4 hours. Set out 30 minutes before serving.
Sift dry ingredients together 3 times. Add eggs and fruit with juice. Pour into 2 cake pans. Sprinkle top of both layers with brown sugar and cover with chopped nuts. Bake at 350° for 45 minutes.
Place cabbage leaves in boiling water to cover. Set aside. In small saucepan, melt 1 tablespoon of butter. Add the chopped onion and cook until golden brown. In a large mixing bowl, combine the browned onion, egg, milk and bread crumbs. Mix well and allow bread crumbs to soften, about 5 minutes. Stir in beef, salt and pepper and mix well.
Melt margarine and chocolate. Add sugar, eggs and flour. Add nuts and vanilla. Bake in square pan at 350° for 30 minutes. Suitable for freezing.
Slice round steak into 1/4-inch strips. Combine all ingredients in crock-pot and cook until tender (about 8 hours) or can be baked at 400° for 1 1/2 hours.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil and set shell aside. Reduce heat to 375 degrees.
Beat yolks slightly; add sugar and beat thoroughly. Add vanilla, chocolate and milk. Fold in stiffly beaten egg whites. Pour into deep 9-inch pie plate lined with pastry. Bake 15 minutes at 450°, then 30 minutes at 325°. Cool, then cover with whipped cream.
Place ingredients in blender or work bowl of a food processor fitted with a metal blade. Process until completely smooth. Cover and refrigerate until ready to use. Mixture may be thinned with skim milk, if desired. Makes approximately 1 2/3 cups. Serves 28; 1 tablespoon per serving.
Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half cornbread in bottom of large dish. Top with half of beans. In a medium bowl, combine tomatoes, onion and pepper. Layer half of mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours.
Spray the bottom of a 13x9 pan with non-stick cooking spray. Place bread on the bottom of pan. Sprinkle cheddar cheese, sausage, Jack cheese, green chile. Pour egg, milk and seasoning mixture over layers. Allow to set overnight.
Blend together the first 4 ingredients. Beat eggs in 1 cup warm water; set aside. Blend the yeast in 1 cup warm water; set aside. Mix all together. Divide dough. Roll each section to a 9-inch circle. Cut each circle in 12 wedge shape pieces. Roll each wedge, starting with wide end and rolling to point. Arrange rolls, point down, on greased cookie sheet. Curve each slightly. Bake immediately at 400°.
Shred cabbage; dice tomato, cucumber and carrot. Mix all other ingredients together with the cabbage, tomato, cucumbers and carrot. Now it's ready to eat.
Melt margarine in 3-quart saucepan. Add onions and saute. Add shrimp; cook until shrimp are pink. Then add green chilies and half of pimentos. Add soup and cream cheese until melted. Let cool. Put 1/3 to 1/2 of cup in center of tortilla. Roll up and place seam side down in 9 x 13-inch oiled baking dish. Top with rest of sauce, pimentos and cheese. Bake at 325° for 30 minutes.
Fry bacon and break into pieces. Brown sausage with green peppers and onions. Drain excess fat. Combine all ingredients. Cook for 5 hours at 250°.
Cut roll of paper towels in half. Put 1/2 roll into plastic bowl with liquid ingredients. Put on lid. Allow all liquid ingredients to be absorbed, about 1 hour. Then pull out center cardboard tube to start to use wipes. Store in bowl.
Thoroughly cream shortening, sugar and vanilla. Beat in egg, then water. Sift together flour, soda and salt. Add to creamed mixture and blend well. Stir in oats. On greased cookie sheet, spread 3 teaspoons dough in 3 1/2-inch circle, 2 1/2 inches apart. Press in M&M's. Bake at 350°.
Mix in blender or shake in quart jar. Can be used on tossed salads.
Cover cream cheese with crab meat; top with cocktail sauce. Serve with your choice of crackers.
While cubed potatoes cook until tender, chop the celery, onion, carrot and pickle and place into mixing bowl. Toss to mix flavors. Drain potatoes. Rinse to cool down; drain. Add to vegetables. Fold in mustard, eggs, mayo, salt and pepper. Take care not to squash up the potato cubes. Chill and enjoy.
Mix soup mix with hamburger very thoroughly with fork. Soak bread in a bowl of milk; squeeze most of the milk out of bread. Break into small	pieces. Add to hamburger mixture. Add chopped onion and mix again. Add eggs and whip into hamburger mixture	with fork until completely blended. Don't worry about mashing up the hamburger; mix thoroughly. Now, add milk a little at a time, until the mixture is tacky and sticks slightly to fingers when forming patties. Fry in butter over high heat until brown on both sides. Reduce heat and cook until done.
Sift together flour, baking powder and salt; cream oleo and sugar until light. Add eggs, vanilla and nuts; mix well. Add dry ingredients and mix well. Form into a roll and wrap in wax paper. Chill thoroughly and cut with sawing motion into very thin slices. Bake on ungreased cookie sheets at 375° for 10 minutes.
Mix sugar, cocoa, milk and butter and microwave for 1 minutes and 45 seconds on High, then add vanilla and nuts. Stir and microwave for 1 minute. Put mixture in a greased 8-inch pan. Refrigerate until set.
Make spaghetti sauce per your favorite recipe. Form mixture of ingredients into balls. Bake at 300° until done (20 to 30 minutes). Remove meatballs from oven and heat meatballs in sauce for 10 minutes.
Beat the eggs slightly. Add sugar, oil and pumpkin, mixing well. Add dry ingredients and nuts. Bake in greased and floured pans at 350° for 40 minutes in small loaf pans, 1 hour and 10 minutes if using large loaf pans.
First, put Crisco and chocolate in microwave-safe bowl. Put in microwave for 2 minutes on High. Mix all ingredients as listed; add Crisco and chocolate last. Use an 8 x 8-inch pan. Bake at 350° for 1/2 hour.
Combine cream cheese and margarine, mixing until well blended. Add flour and mix well. Chill. Divide dough into quarters. Divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
Beat eggs well. Add cheese, melted butter and other ingredients. Stir well. Pour into a well-greased 9 x 13-inch pan. Bake in a 350° oven for 45 minutes or until brown. Makes great appetizers.
Beat sugar, eggs, oil and vanilla. Add rest of ingredients and mix well. Makes two loaves. Put in greased loaf pans. Bake at 350° for 45 to 50 minutes.
Mix all ingredients except bacon bits; sprinkle bacon bits on top. Chill and serve.
Cut squash in pieces and cook in small amount of water until tender. Drain and mash squash. Add other ingredients. Mix and bake in 1-quart greased casserole dish for 30 minutes at 400°. Serves 4 to 6.
Sift flour, baking powder and soda into bowl and set aside. Put egg, shortening, salt, orange rind or grated peel, sugar and orange juice in blender in order listed. Process until rind is grated fine or until all blended well. Add nuts and cranberries to blender and process only until nuts and berries are chopped. Pour over flour mixture and stir only until blended. Spoon into a greased loaf pan and bake at 350° for 50 to 60 minutes or until cake tester comes out clean.
Combine all ingredients; pour into unbaked pie shell. Bake at 350° for 30 minutes. Use deep-dish pie shells. Makes 2 pies.
Put flour and salt in a bowl and make a well. Put egg yolk in center. Add water and oil to flour and egg yolk mixture. Mix well; beat egg whites until stiff. Add to batter and mix well. Roll fish in batter and deep fry 4 to 6 minutes.
Combine chili powder, cumin, garlic powder, pepper and oregano. Make small slits in roast; in each slit insert some of the spice mixture. Add shortening to a Dutch oven; place over medium high heat. Add roast and brown on all sides. Add stewed tomatoes, chilies and olives. Cover and roast in preheated 350° oven for 2 hours or until tender. Remove roast to serving platter. Slice. Drain off liquid and serve in a separate container. Garnish roast with cilantro.
Combine in saucepan the sugar, cocoa, margarine and milk. Bring to a boil and boil 2 minutes. Add peanut butter and oatmeal. Mix well. Drop by teaspoonfuls on wax paper until cool.
Melt caramels, butter and water in double boiler. Remove from heat. Add pecans; spoon onto waxed paper and refrigerate overnight.
Melt chocolate in water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate.
In round 2-quart microwave-safe casserole with lid, microwave margarine on High 1 minute. Stir in onion. Microwave covered on High 6 minutes, stirring once. Stir in chicken broth and milk. Using a wire whisk or fork, beat in mashed potatoes, carrots, dried dill weed and pepper. Cover and microwave on High 6 minutes until hot. Makes 4 large servings.
Prepare rice as directed on box. Chop onion, eggs, pepper and chicken. Add all but last three ingredients together, then mix with oil and vinegar. Add mayonnaise to taste, also salt and pepper.
Heat oil in Dutch oven and add onion and garlic. Saute until transparent. Add meat and stir to break up meat. Add remaining ingredients. This recipe can cook for 3 hours with water	but if	you're	in a hurry, use only 1 cup water and 2 small cans of tomato sauce. Chili will be ready as soon as meat thoroughly cooks. Time of preparation: 20 minutes to 3 hours. Serves 4.
Combine all but the last 3 ingredients. Place in a 9 x 13-inch glass dish. Top with chips, cheese and almonds. Let stand (covered) in refrigerator for at least 12 hours. Bake at 400° for 25 minutes. Serve hot.
Mix well and pour into 2 well-greased and sugared loaf pans. Bake at 350° for 40 to 50 minutes. Allow to cool for 10 minutes before removing from pans.
Flatten the chicken to an even thickness. Dip chicken in egg, coat with crumbs.
Brown hamburger and bacon. Combine all ingredients. Bake at 325° for 1 1/2 hours.
Mix all dry ingredients. Crumble in margarine with fingers. Add raisins and caraway seed. Beat egg and milk together. Add to dry mixture, retaining 1 teaspoon. Makes stiff dough. Roll out and put in a round pan. Make at cross on top and brush with leftover egg mix. Bake at 375° for 1 hour. For 3 small loaves, bake 1/2 hour.
In a stockpot, cook pot roast in boiling water for 2 1/2 hours or until tender. Drain; reserve 4 cups of liquid. Cool roast slightly; shred meat with a fork. Return reserved liquid to stockpot; add hash brown potatoes. Bring to a boil. Reduce heat, simmer 15 minutes. Add shredded pork, tomatoes and remaining ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 1 hour.
Brown ground beef and drain. Add spaghetti sauce and 1/3 to 1/2 jar water. Set aside. Mix cottage cheese, Parmesan cheese, egg and spices. Spread 1 1/2 cups meat sauce on bottom of 9 x 13-inch pan. Lay 4 to 5 noodles on sauce. Add 1 1/2 cups cheese filling on top and 1 cup Mozzarella. Repeat layers. Top with remaining meat sauce. Cover tightly with Saran Wrap and vent one corner. Microwave on High 10 minutes. Rotate 1/2 turn. Microwave on Medium until noodles are tender (approximately 25 minutes). Sprinkle with remaining cheese. Cover and let stand 10 minutes.
Beat eggs until thick and lemon colored. Stir in the butter, sugar, flour, pineapple and coconut, mixing well. Pour mixture into pastry shell. Bake at 350° for 50 minutes or until filling is set.
Mix all ingredients together well. Shape into a loaf and bake, covered, in a shallow pan at 325° for 3 hours.
Add enough water to pineapple juice to make 1 cup. Bring to boil; add to Jell-O and stir until dissolved. Stir in cranberry sauce and orange rind. Chill until mixture is consistency of unbeaten egg whites. Fold in pineapple, oranges and Cool Whip.
Dissolve jello in boiling water; add lemon juice and frozen strawberries. Let stand until it starts to thicken. Beat egg whites and add the sugar. Fold the strawberry mixture into the egg whites and pour into a baked pie shell. Top with whipped cream.
Combine everything in a casserole dish and bake at 400° for 1/2 hour.
Stir mayonnaise and milk together. Mix in flour. Drop onto greased baking sheet. Bake at 425° for 12 to 15 minutes. Makes 14 to 16 biscuits.
Mix dry ingredients. Combine with pumpkin, eggs and vanilla. Stir in carrots and raisins. Spray muffin pans with oil. Bake at 350° for 25 minutes. Yields 1 dozen.
Rinse and drain beans. Melt butter in a large heavy saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Remove from pan and add the ground beef and cook until brown, breaking beef up, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking for 3 minutes. Return onion and garlic to pan; add tomatoes with juice, broth, potatoes, carrots, bell pepper and chili sauce. Cover; simmer until vegetables are tender, about 1 hour. Stir in beans; simmer until beans are heated through and vegetables are very tender, about 30 minutes.
Mix ingredients. Form into balls the size of walnuts. Bake at 375° for 10 to 12 minutes. Roll in a bowl of confectioners sugar a couple of times to coat balls.
Preheat oven to 350°. Cut bread into cubes. Heat the milk, sugar and margarine until steaming. Remove from heat and stir in the vanilla. Add raisins and nutmeg and/or cinnamon. In mixing bowl, beat eggs; pour the mixture over the bread. Mix lightly; add applesauce. Bake, uncovered, for 25 minutes or until top is brown. Serve warm with whipped topping, ice cream or rum sauce.
Combine crackers, margarine and nuts. Reserve 1/2 cup of mixture. Beat pudding and milk well with mixer. Stir in softened ice cream. Mix both mixtures together and fold in 8 ounces Cool Whip. Pour into 9 x 13 x 2-inch pan. Sprinkle the 1/2 cup of crumbs on top and freeze.