HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 9 x 13-inch pan. Put in 1 cup coconut and 1 cup nuts. Mix cake mix according to directions, pour over nuts and coconut. Melt butter, cream cheese, confectioners sugar and vanilla. Mix thoroughly and pour over top of cake. Bake at 350° for 45 minutes (baking time may vary according to your oven).
Combine onion, green peppers and ground beef in a 10-inch skillet. Cook over medium heat until meat is brown. Add tomatoes, salt, pepper and chili powder; stir to blend. Cover; reduce heat and simmer for 10 minutes. Add beans; combine until heated. Garnish with corn chips. Makes 4 to 6 servings.
Mix softened Velveeta cheese with softened cream cheese. Add garlic. Mix well. Roll into several balls. Roll the balls in chili powder so it covers. Also, if desired, roll each ball in nuts (pecans). Spread on crackers.
Dissolve yeast in warm buttermilk. Sift dry ingredients together and blend in shortening. Add buttermilk and mix well. Knead for a short while on a floured board. Place in a greased bowl. Cover. Let rise to double in bulk. Shape into rolls. Place in greased 9-inch pan. Let rise to double in size. Bake at 360° until brown.
Brown beef, onion and green pepper. Drain. Cook macaroni. Drain. Mix meat, macaroni and remaining ingredients in casserole dish. Cover with cheese slices. Bake at 350° for 30 minutes.
Sift flour and measure; add cocoa and sift twice. Beat egg whites and salt until foamy; add cream of tartar and continue beating until stiff and peaks form; add flavoring while beating. Fold in sugar a little at a time. Fold in flour and cocoa mixture in the same way. Pour batter into an ungreased tube pan. Drop pan 3 to 4 times from a height of 6 inches to remove air pockets. Bake 40 minutes at 350°. Remove from oven and invert pan onto a plate. Remove cake when cold.
Press crescent rolls in 13 x 9 x 2-inch pan or larger. Bake according to directions. Let cool. Beat cream cheese, mayonnaise and dressing. Spread on cooled rolls. Press vegetables and cheese on top. Refrigerate overnight.
Dissolve jello in water. Stir in salad dressing; blend with mixer. Let set in refrigerator until slightly thickened. Add remaining ingredients. Pour in mold. Congeal.
Cream margarine, Crisco, brown sugar and white sugar until fluffy and light. Blend	in eggs and vanilla.	Add combined dry ingredients. Mix well. Stir in oatmeal, chocolate bits and nuts. Drop by rounded teaspoonful of dough onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Makes about 5 dozen.
Set chicken breasts aside. Mix all remaining ingredients in bowl with a whisk to emulsify. Marinate chicken 2 to 4 hours in mustard mixture. Grill or cook chicken.
Grease a 9 x 13-inch oblong pan with vegetable oil. Put uncooked rice, cream soups and water in pan. Mix well. Place chicken pieces on top of rice and soup mixture. Cover pan with lid or foil. Bake for 1 to 1 1/2 hours at 350°.
Combine sugar, shortening and eggs until fluffy. Sift flour, soda, baking powder and salt together 3 times. Add to sugar mixture, blend well. Add pineapple, vanilla, nuts and cherries, blending well. Bake for 1 hour at 350° in an angel food pan.
Cool pie crust. In a small saucepan, combine water, sugar, salt and cornstarch. Bring to a boil. Simmer, stirring, until clear and thickened. Remove from heat. Stir in 1 tablespoon of butter and nutmeg. Chill. Then spread bottom and sides of pie crust with remaining tablespoon of butter. Fill pie crust with raspberries and pour syrup mixture you prepared over the berries. Chill until set. Serve with whipped cream.
Soften gelatin in cold water. Dissolve jello in hot water. Add lemon juice and gelatin. Pour into dish and refrigerate. Cut into cubes or shapes with cutters.
Make white sauce (blend 1/4 cup butter, flour and milk). Arrange a layer of sliced eggs in a buttered 8-inch square pan. Cover with some sauce, layer of shrimp, sauce, tuna, sauce, mushrooms, sauce, crabmeat and sauce. Sprinkle sauce with cheese; cover with buttered crumbs. Bake at 325° for 45 minutes. Makes 6 to 8 servings.
Cut margarine into flour pastry blender. Stir in sour cream; cover and refrigerate at least 8 hours. Mix 3 tablespoons sugar and cinnamon. Divide dough into halves. Roll 1/2 into rectangle, 20 x 7-inches, on sugared, well floured cloth-covered board. Sprinkle half of sugar cinnamon mixture on top of rolled dough. Roll up tightly, beginning at small end. Roll other half of dough into rectangle, 20 x 7-inches, sprinkling with remaining sugar cinnamon mixture. Place loose end of roll on 7-inch side of rectangle; pinch edges to seal. Continue to roll up tightly. Wrap and refrigerate at least 1 hour, but no longer than 48 hours. Heat oven to 350°. Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased sheet. Mix 3 tablespoons sugar and the water; brush over cookies and bake 20 to 25 minutes.
In a large pot, cook sugar, syrup and water until completely dissolved. Add butter and cook to the thread stage. Stir constantly throughout cooking! (Lift your spoon to see if the mixture threads down from spoon to pot, stirring constantly.) At thread stage, add candy thermometer. At soft ball stage (234°), add cashews. Cook to soft crack stage (274°). Remove from heat and quickly add baking soda; mix thoroughly. Pour out into buttered pans and stretch thin. Let cool and crack into pieces.
Preheat oven to 400°. Generously grease a 12-cup fluted tube pan. In a small saucepan, combine all ingredients except for the biscuits. Heat until margarine melts. Separate biscuit dough into 20 biscuits. Cut each biscuit into quarters and place them in a large bowl. Pour sauce over biscuits and toss lightly. Spoon biscuits into tube pan and bake in preheated oven for 20 to 30 minutes or until golden brown. Let stand for 3 minutes. Invert onto serving plate and serve warm. Yields 10 servings.
Cream 1/2 cup butter, 2/3 cup sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla in bowl until light and fluffy. Add mixture of flour, cocoa and salt; blend well. Chill for 1 hour. Shape into 1-inch balls. Dip into beaten egg white. Coat with mixture of chopped nuts and 2 tablespoons sugar. Place on lightly greased cookie sheet. Make indentation in center of each. Bake at 350° for 10 minutes, or until set.
Scald milk with salt, sugar, butter and nutmeg. Add potatoes, nuts and raisins. Beat egg yolks. Add to mixture. Mix well. Fold in egg whites and pour in 1 1/2-quart casserole dish. Bake at 325° for 45 minutes until set. Top with marshmallows. Return to oven until marshmallows are melted and slightly brown.
Take shredded hash browns (thawed) and add sour cream, Cheddar cheese and the can of soup. Saute onions in the butter and add to potato mixture. Add milk and salt and pepper to taste.
*Yellow and/or red peppers may be used; 3 medium, one of each, may be used.
Mix all ingredients. Using teaspoon, shape into balls; place 1-inch apart on greased cookie sheet. Bake at 325° until golden, about 8 or 9 minutes. Cool on racks. Delicious when dipped in chocolate!
Put into a large kettle and bring to boil. Fill jars with cucumbers as desired and dill (may be dried or fresh). Garlic or hot peppers may be added also as taste desires. Pour boiling liquid over cucumbers. Fill jars to neck and seal.
Mix together soup and 1/2 can milk. Add broccoli, French fried onions, chicken, salt and cheese. Blend well. Spread in greased casserole (2 1/2 to 3-quart capacity). Heat in oven at 325° for 10 minutes.
Spread crescent rolls in 9 x 13-inch or larger pan and bake as directed on package. Set aside to cool. Mix cream cheese, mayonnaise and Ranch dressing. Spread on top of crescent rolls. Chop cauliflower, green onions, broccoli and tomatoes. Toss together and spread on top of cream cheese mixture. Sprinkle Cheddar cheese on top. Let set overnight.
Mix and cook all together in iron skillet on medium heat. Stir constantly until it forms a soft ball. Remove from heat; pour in a glass bowl. Add a stick of Parkay margarine. Set in cold water and beat until real thick. Drop on wax paper.
Mix first five ingredients together and put in baking dish. Lay cheese slice on top add crushed potato chips on top and Bake at 350 degrees for 30 minutes.
Scrub potatoes with soft brush. Cut lengthwise in half and then in quarters. Spread skin side down on baking sheet. Drizzle with butter and sprinkle with seasonings. Broil 4 to 6-inches from heat until a fork glides in easily, 15 to 25 minutes, depending on thickness.
Mix crumbs and sugar. Add melted margarine and peanut butter. Press in a large jelly roll pan (15 1/2 x 10 x 1-inch). Melt chocolate and spread over mixture. Cool. Cut in squares.
Beat egg with water. Season cutlets with salt (half teaspoon), Old Bay and paprika. Dip cutlets in egg and water mixture, then in bread crumbs and salt (half teaspoon).
Mix and bake in pound cake pan. Cool and split cake into 3 layers. Spread 1/3 of Cool Whip and 1/3 of pie filling between each layer and on top.
Squeeze out as much oil from the tuna as possible. Blend tuna with cream cheese; add grated onion to taste. Mix thoroughly. Shape into a ball with hands. Refrigerate until served. May be rolled in finely chopped fresh parsley or chopped nuts before refrigerating. Serve with crackers.
Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a medium skillet, melt butter and cook onion until tender. Stir in flour, salt and mustard blended with milk and Worcestershire sauce. Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Stir in 1 1/4 cups cheese until melted.
Mix vegetables, Cheez Whiz and seasoning. Place into crock-pot. Put croutons on top. Cook on medium for several hours.
Brown ground beef and onion. Add remaining ingredients and bring to a boil. Simmer 1 1/2 hours.
Dissolve soda in coffee. Mix applesauce with beaten margarine and sugar. Sift flour, spices, salt, chopped raisins and nuts. Add soda with coffee and beaten eggs. Mix well. Bake 2 hours at 325°, maybe longer.
Mix oleo, honey, zucchini and beaten egg. Sift flour, soda, spices and salt. Stir into creamed mixture. Stir in oats, walnuts, dates and coconut. Drop by teaspoon on oiled sheet. Bake at 350° for 12 to 15 minutes.
Combine all ingredients and place in unbaked pie shell. Bake at 425° for 15 minutes, then reduce heat to 350° and cook additional 1 hour and 20 minutes.
Mix half package of cheese with soup, sour cream and potatoes. Pour into a casserole dish or a 13 x 9 x 2-inch pan. Add milk to desired consistency. Layer remaining cheese on top. Sprinkle with paprika. Bake at 375° covered for 45 minutes; uncovered 15 minutes longer. Serves 8 to 10.
Parboil broccoli until almost tender. Mix all together except the cracker crumbs and oleo. Layer the crumbs and the vegetable mixture in a greased casserole. Save 1 c. of crumbs. End with vegetable mixture on top. Dot top with the oleo. Bake in a 350° oven for 30 - 40 minutes. Put the reserved crumbs on top a few minutes before the casserole is finished cooking.
Mix all ingredients; bake at 350° for 30 minutes with cover on, then 30 minutes uncovered.
Heat oven to 375°. Grease and heat a 9-inch baking pan or skillet. Combine ingredients and pour into prepared pan. Bake for 35 to 40 minutes.
Combine flour and salt; cut in shortening. Add enough milk to	make a stiff	dough.	Roll very thin and cut into squares. Drop dumplings a few at the time into boiling broth. Sprinkle with black pepper. When broth boils over the dumplings, add more dumplings. Repeat until all the dough is used. Boil 10 to	15 minutes. These are good in ham broth, potato broth, chicken broth or neck bone broth or any kind of broth. Just boil something	and throw some dumplin's in the broth!
Heat oven to 375°. Stir pudding mix into corn syrup in medium bowl until well blended. Stir in evaporated milk and egg. Mix in pecans. Pour into pastry shell. Bake for about 45 minutes, or until top is firm and just begins to crack. Cool at least 3 hours before cutting. Garnish with whipped topping. Store leftover pie in refrigerator.
Boil pear juice and dissolve Jell-O. Add softened cream cheese and dissolve. Add Cool Whip and chopped nuts. Chill.
Beat butter (room temperature) for a long time until light and fluffy. Add sugar. Beat well. Add vanilla and flour gradually. Crush potato chips and add them last. Drop by teaspoons onto Pam coated cookie sheet. Bake at 350° until lightly brown. Check, 3 to 6 minutes usually. Store after completely cool. Enjoy!
Crush cookies. Save 1/2 cup. Press on bottom of a 9 x 13-inch dish. Melt margarine and pour over. Cool 1/2 hour in refrigerator. Mix cream cheese, sugar and Cool Whip. Spread over cookies and refrigerate 1/2 hour. Mix pudding and spread over mix. Refrigerate 1/2 hour. Cover with Cool Whip. Sprinkle cookies on top.
Pour the boiling water over the raisins; boil for 5 minutes. Put in a large bowl. Add the lard or shortening, sugar, water and baking soda. Sift the flour, cinnamon, salt, cloves and nutmeg together; dredge the nutmeats. Bake in a dripping pan at 350° for 45 minutes. Can be served with Lemon Sauce.
Mix hamburger and egg; add salt and pepper. Mix well. Add onion, parsley flakes and milk. Stir. Add soup, then add remaining ingredients. Mix well and put in greased loaf pan and bake at 375° for 1 hour. Last 20 minutes, drain off excess fat and spread top of meat loaf with ketchup or barbecue sauce.
Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano and pepper with butter, coating all sides. Arrange chicken in single layer in a baking dish (9 x 13-inches). Sprinkle evenly with almonds. Pour light cream between pieces. Bake, uncovered, in a moderate 350° oven for 45 minutes. Uncover. Spoon 1/2 cup sauce from pan into sour cream and mix together. Pour evenly over chicken. Sprinkle with bread crumbs. Bake, uncovered, about 15 minutes longer or until chicken is tender. Makes 6 servings.
Mix all ingredients together. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 minutes.
Drain water from green beans and add fresh water. Add a little oil or fatback to beans. Add sugar, vinegar and salt to taste. Cook until almost dry, stirring occasionally. Very tasty!
Line pan with foil; arrange chicken. Combine all ingredients. Pour over meat and marinate at least 1/2 hour. Bake at 350° for 1 to 1 1/2 hours.
Mix first 4 ingredients and spread (mixture will be stiff) into a greased 9 x 13-inch cake pan. This is your crust.
Cook water, sugar and cornstarch until thick. Add Jell-O and strawberries. Pour into cooled crust. Let set. Add Cool Whip on top.
Sift together dry ingredients in mixing bowl. Cut in 3/4 cup shortening. Add yeast dissolved in 1/2 cup lukewarm water. Add 2 cups buttermilk. Work together with large spoon until all flour is moistened. Cover bowl and store in refrigerator.
Mix butter with sugars, vanilla, salt and eggs, then add peanut butter. Sift flour in and mix well. Roll into small balls and dip in the sugar. Lay on pan and with a fork, press down slightly. Make imprints on cookie. Bake at 350° for 10 to 13 minutes according to different heat level or until done.
In a medium-sized saucepan, bring broth, salt, pepper and basil to a boil over moderately high heat. Add okra. Reduce heat to moderate. Cover and cook about 5 minutes until just tender and still bright green. Add tomatoes and their juice, then arrange fish fillets on top. Cover and cook about 3 to 5 minutes longer or until fillets are done. Makes about 5 cups.
In electric blender, mix half of ingredients. Blend 15 to 20 seconds until smooth. Pour into chilled glass. Repeat with remaining ingredients.
Melt margarine in large saucepan over low heat. Add marshmallow creme and stir until well combined. Remove from heat. Add rice cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch pan coated with cooking spray. Cut into 2x2- inch squares when cool.
Mix soup, sour cream and water chestnuts. Pour over chicken breasts which have been wrapped with the bacon. Bake at 350° for 2 hours. Pour chicken mixture over cooked rice and serve.
Sprinkle chicken with salt, pepper and garlic salt. Place in shallow pan or casserole and sprinkle with the remaining ingredients. Bake uncovered for 30 minutes in 325° oven. Turn after 15 minutes. Baste occasionally. Turn skin side up. Cover and bake 30 minutes longer or until tender. Serves 3 to 4 people.
Mix chicken, soup, milk and 1/2 noodles. Crush remaining noodles on top. Bake at 350° for 40 minutes.
Melt red hots in boiling water. Add gelatin and stir in applesauce. Chill until firm in an 8-inch ring mold. Unmold on plate. Fill center hole with sour cream. Yields 16 to 18 servings.
Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice. With a sharp fork, poke holes in each side of the snapper several times. Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper. Let the snapper marinate, covered and chilled for 2 hours, turning it once.
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake in oven at 375° approximately 40 to 45 minutes.
Mix everything but muffin mix well. Add muffin mix and bake at 350° for 30 minutes.
To sweet milk add egg and mix with yeast and sugar dissolved in warm water. Cut shortening into flour. Mix flour and liquid to form soft dough. Knead gently on well floured board. Form dough into small balls 3/4-inch in diameter. Place 3 balls in each greased muffin cup. Brush generously with melted butter. Cover with towel and allow to rise for 2 hours at room temperature until double in size. Bake at 400° for 10 to 15 minutes.
Place chicken breasts in a large, heavy ovenware pot (an enamel coated cast-iron pot is best). Peel carrots; quarter lengthwise and cut into 2-inch lengths. Cut ends off of green beans (or separate frozen beans), and place in the pot with onion and carrots. Sprinkle contents of pot with parsley flakes. Season lightly with pepper. Pour sherry over all. Cover tightly. Bake at 300° for 2 hours, or until vegetables are tender. A good, one-pot dinner, and the kids like it, too. Makes 2 to 3 servings. Doubles nicely.
Mix mashed potatoes, minced onion and grated American cheese. Shape into balls; roll slightly in corn flake crumbs. Bake on greased cookie sheet at 400° for 20 minutes.
Crumble butterfingers and mix in Cool Whip. Pour into pie crust. Refrigerate until ready to serve.
Shred potatoes, cheese and onions. Melt butter. Mix all ingredients and pour in casserole dish. Bake at 350° for 35 minutes or until golden brown.
Mix ground meat, beaten egg and milk; make meatballs. Heat grape jelly and barbecue sauce. Pour over meatballs and simmer until done.
Preheat oven to 425°. Mix together 1/2 cup mayo, milk and seasonings. Lightly dip chicken into mayo mixture. Coat well with crumbs. Place on a greased cookie sheet. Bake 18 to 20 minutes. Mix remaining mayo with salsa. Serve with nuggets on toothpicks.
Brown beef and onion in a little hot fat. Stir in ketchup, mustard and soup. Simmer until mixture has thickened a little, about 15 minutes. Spoon over toasted buns. Makes 6 servings.
Layer ingredients as listed. Tear bread into small chunks and place on top. Cover with melted butter. Bake at 350° until cheese melts and bread crumbs brown.
Beat eggs well. Blend in oil, sugar, vanilla and zucchini. Add dry ingredients. Bake in two greased pans at 375° for about 1 hour.
Cook spaghetti as directed. Cool with cold water. Combine with green onions, green peppers, cucumber, salt and cabbage. Combine mayonnaise and sugar and pour over the ingredients. Chill overnight before serving. Good use for leftover spaghetti.
Chop cabbage. Cook in boiling water about 20 minutes. Drain; add flour, butter and milk. Stir until boiling. Add salt and pepper. Heat carefully and serve.
Combine all ingredients in a large mixing bowl. Beat at high speed of electric mixer until well blended; then knead until smooth. Shape mints in rubber candy molds and place on baking sheets. Cover with a paper towel and let stand overnight to harden. Yield: 8 1/2 to 9 dozen mints.
Melt butter. Take off heat. Add brown sugar and mix well until all are dissolved. Add 1 cup flour. Add eggs, then the other cup of flour. Grease large cookie sheet, pat mixture evenly. Bake at 350° approximately 15 to 20 minutes (no more). Be careful that it does not burn. Crumble chocolate and spread on top of crust. If not melted, turn heat off and put back in oven so chocolate will melt. Sprinkle finely chopped nuts on top. Cut in squares or diamond-shapes while warm.
In bowl, combine flour and sugar. In saucepan, combine butter, shortening, water and cocoa. Stir and heat to boiling. Pour over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix on high speed in mixer. Pour in 11 x 17-inch greased pan. Bake at 400° for 20 minutes. While baking, you can prepare the frosting.
Grease a loaf pan. Preheat oven to 350°. In a large bowl combine flour ingredients. Mix butter, milk, eggs, lemon peel and lemon extract until smooth. Add this to flour mix. Stir just until flour is moistened. Pour into pan. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely. Makes 1 loaf.
In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In another bowl, combine egg, sour cream, oil and milk; stir into dry ingredients just until moistened. Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3 inch thickness. Cut with a 3 inch heart-shaped cookie cutter. Place on a greased baking sheet. Bake at 425° for 15-20 minutes or until golden brown.
Brown hamburger with onion. Add remaining ingredients. Mix and simmer 5 hours in crock-pot or 2 hours on stove top.
Place chicken in a medium saucepan, and cover with water. Bring to a boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender. drain, reserving 1/2 cup both. Bone chicken, and chop meat. Combine cornstarch, gingerroot, and soy sauce; stir well. Add the chicken; mix well, and let marinate in refrigerator 30 minutes. Pour oil around top of a large skillet or wok, coating sides; allow to heat at medium-high (325°) for 2 minutes. Add broccoli and reserved broth; cover and cook 2 minutes. Reduce heat to medium (275°). Stir in chicken and marinade. Add onion, and stir-fry 1 minute. Add mushrooms; stir-fry 1 to 2 minutes or until tender. Serve over hot cooked rice or chow mein noodles. Yield: 4 servings.
Heat chocolate and 2 tablespoons of milk over low heat, stirring until melted. Beat sugar into cream cheese, add remaining milk and chocolate mixture, beat until smooth. Fold Cool Whip into chocolate mixture and blend until smooth. Spoon mixture into crust. Freeze about 4 hours.
In saucepan, mix first 4 ingredients. Slowly bring to a boil, stirring until sugar dissolves. Cook to 260° (hard ball stage). Meanwhile, beat egg whites until stiff. Gradually pour hot syrup into whites, beating constantly. Beat until candy begins to hold its shape. Beat in vanilla and powdered sugar. (This amount of powdered sugar makes a real improvement in texture.) Drop from teaspoon onto waxed paper or pour into buttered pan. Let stand several hours, until firm. Store in airtight container. Makes about 50 pieces.
Mix and store in airtight container. For 1 cup of cocoa, mix 3 tablespoons with 8 ounces of boiling water. Makes 21 cups.
Mix egg, sugar and oil. Add dry ingredients. Stir in finely chopped apples and nuts. Bake for 1 1/2 hours at 325° in a tube pan. Makes 10 to 15 servings.
Fry bacon until crisp and break into small pieces. Cut onion into small pieces and break up broccoli into bite size pieces. Mix dry ingredients in bowl. Mix Miracle Whip, sugar and vinegar together.	Stir into dry mixture. Chill and serve.
Brown meat; drain and cube. Put meat and sauerkraut in a large casserole dish. Boil noodles, drain and add to casserole. Add mushrooms to casserole.
Melt butter. Crush cookies; mix with butter and press into pie plate for crust. Then, layer ice cream and whipped cream. Sprinkle nuts on top of pie. Freeze for 2 hours to set. Drizzle chocolate syrup all over pie before serving.