HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix dry ingredients (cake mix, cocoa and Dream Whip). In a 2-cup measuring cup, add food coloring and enough milk to make 1 1/3 cups. Add to dry ingredients. Add eggs and beat 4 minutes with hand mixer. Bake at 350° in 3 layers for 20 minutes. Remove from pans and let cool.
Saute chopped onion and meat in 2 tablespoons of cooking oil. Cook until done, but do not brown. Add soups and water, then mix with previously cooked noodles. Put mixture in dish or pan it is to be served in and sprinkle grated cheese on top. A few minutes in oven or under broiler will improve flavor.
Debone chicken by either boiling or microwaving. Cool and pull apart. In a large skillet, fry sausage. Add chicken and stir-fry with sausage until brown. Add onions. Brown with meat. Add water, garlic, hot sauce, salt and pepper (slightly over salty and peppery). Bring to a boil. Break spaghetti into 3-inch lengths. Add raw. Stir as necessary to prevent sticking. When spaghetti begins to soften, lower heat. Cook until all water is gone and spaghetti is tender. Serves 12 people.
Rind al peppers, reserve juice in a large boiler. Add sugar and vinegar. Let come to hard boil for 1 minute. Remove from fire and let sit 5 minutes, then add 1 bottle Certo and 5 or 6 drops of green or red food coloring. Skim and pour in jars and seal. Makes 10 1/2 pints.
Pour diet cherry 7-Up into blender. Add Hi-Energy Vanilla Supplement and Sweet 'N Low. Blend well. Add ice gradually and blend until smooth.
Saute scallops and mushrooms in butter. Combine and heat rest of ingredients. Mix together. Bake at 325° for 15 minutes to heat through.
In a 3-quart saucepan over medium-high heat, cook ground beef or turkey and bell pepper for 6 minutes or until meat is no longer pink, stirring frequently. Drain excess fat.
Combine mix and oil, add dill, garlic and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15 to 20 minutes.
Combine flour and sugar; then, cut in butter until mixture resembles course crumbs. Beat eggs until thick and lemon colored. Add almond extract. Gradually beat egg mixture into flour mixture. Fold in almonds. Drop cookies onto a lightly greased baking sheets and flatten with a flat bottom glass dipped in sugar. Bake for 15 minutes at 350 degrees. Turn cookies over and bake for 10 more minutes. Serve with coffee, tea, or hot chocolate.
Mix altogether	and heat slowly, stirring constantly until mix thickens to dough consistency. Take off heat and let cool. Knead 5 minutes and is ready to use.
Beat eggs with electric mixer until thick and lemon colored. Gradually add sugar while beating. Add milk and vanilla. Blend dry ingredients together and carefully fold into egg mixture by hand. Blend well. Pour into greased jelly roll pan. Bake at 350° for 15 to 20 minutes. Spread peanut butter over hot cake. Allow to cool. Cover with chocolate if using frosting. Chill first.
In a large casserole dish, layer Doritos on bottom and flatten. Brown hamburger meat and onion; drain fat. Add milk, enchilada sauce, soups and chilies to meat mixture. Let come to a boil; continue stirring. Pour enough meat mixture over Doritos to cover. Then add another layer of Doritos; then add remaining meat mixture and top with remaining Doritos. Bake at 350° for 20 to 25 minutes. Watch to prevent scorching Doritos on top. Grate desired amount of cheese on top.
In 2-cup glass measure, put 1 cup Reese's chips and 2/3 cup milk. Microwave on High for 1 to 1 1/2 minutes. Stir when melted and add 1/2 teaspoon vanilla. Stir in and pour into foil-lined 8 x 8-inch pan.
Cream butter and shortening. Gradually add sugar, beating well. Add eggs. Combine flour and baking powder and add to creamed mixture alternating with milk, beginning and ending with the flour. Mix after each addition. Stir in flavorings. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 30 minutes. Cool 10 minutes before removing from pan. (May or may not add 1/4 teaspoon salt to dry ingredients.)
Combine soup and tomatoes with green chiles in a saucepan; cook over medium heat until thoroughly heated, stirring occasionally. Sprinkle each serving with chips and cheese. Yield: 1 quart.
Prepare cake mix according to package directions. Pour half the batter in a greased and floured 9 x 13-inch pan. Bake 20 minutes at 350°.
Sift dry ingredients into bowl. With fork or pastry blender, incorporate shortening into flour until like cornmeal. Gradually add milk, blending with fork until spongy, mixing in all the flour. Turn out onto floured board, kneading until smooth. Round up on board; cover with bowl and let rest 10 minutes. Uncover and work down. Pat out to desired thickness and cut.
Melt butter (oleo) and set aside to cool. Grease 9 x 13-inch pan. Cover bottom with pecans. Lay frozen rolls in pan. Sprinkle dry pudding over rolls. Sprinkle brown sugar over all. Pour melted butter over all. Cover pan with plastic wrap or foil. Let set on countertop overnight. Bake 30 minutes at 350°.
Combine the first 4 ingredients. Heat the water, milk and oil to 125°. Mix on low. Pour liquid into flour mixture. Beat 2 minutes on medium speed. Beat in 1/2 cup of flour and beat 2 minutes. Beat in about 3 cups of flour. Knead 10 minutes. Let rise. Punch down. Put in pans. Let rise. Bake at 375° for 20 to 25 minutes.
Preheat oven to 350°. In a medium saucepan melt caramels with 1/2 of the evaporated milk. Keep warm. In a medium bowl mix dry cake mix, melted margarine, remaining milk, and nuts. Spread 1/2 of the dough into an ungreased 9 by 13 inch pan and bake in preheated oven for 6 minutes. Remove pan from oven and sprinkle chocolate chips over the baked cake. Drizzle caramel mixture over the chips. Drop remaining dough evenly onto caramel layer. Bake for 15 to 20 minutes. Cool completely. Cut into squares and enjoy. Because of the milk, this will need to be kept in the refrigerator.
Cut each carrot lengthwise into thin slices; then cut slices into linguine thin strips. Prepare linguine as label directs; drain; keep warm.
Saute onions and garlic in butter. Add remaining ingredients. Cook for 2 minutes.
Mix all ingredients except crackers, pour into casserole dish. Spread crushed crackers on top. Dot with butter. Bake at 300° for 45 minutes, until top is golden brown and crunchy. Freezes well.
Add first 3 ingredients and cool. Mix together baking soda and water. Mix rest of ingredients. Add chocolate bits. Bake at 350°. For cookies bake 10 minutes. For brownies bake 15 to 18 minutes.
Toss artichoke hearts and avocados. Combine rest of ingredients except lettuce, mixing until well blended. Chill. Place lettuce leaf on salad plate; top with artichoke and avocado mixture. Pour dressing over and serve.
Scald milk and butter. Gradually stir in corn meal and salt. Cook, stirring constantly, until thickened. Cool. Beat egg yolks. Stir into corn meal mixture. Fold beaten egg whites into corn meal mixture. Pour into a casserole dish. Set dish in a pan of water and bake in a 350° oven for 1 3/4 hours or until a knife blade, when stuck in center of bread, comes out clean. Yields 6 servings.
Put potatoes in a 9 x 13-inch pan. Sprinkle with ham and cheese. Beat eggs. Add salt, milk and onion; pour over meat and potatoes. Cover; refrigerate at least 3 hours. Bake at 350° for 1 hour. Let stand 10 minutes. Cut.
Mix sour cream and onion soup mix. Measure out 1 cup and mix with ground beef, bread crumbs, egg, nutmeg and allspice. Form into small balls and dust with flour. Brown on cookie sheet in 450° oven. Mix remaining sour cream-onion soup mixture with water. Put meatballs in chafing dish or crock-pot and cover with this mixture. Serve hot.
Bake pie shell and put cleaned strawberries in the shell. Cook the other ingredients until clear. Add red food coloring, if desired. Pour over strawberries while still hot.
Cook all together to soft ball stage. Take off fire; add 4 tablespoons margarine and 2 cups pecans. Bake on stove and beat. Add 1 teaspoon vanilla. Drop on foil.
Melt chocolate over hot water. Add milk and stir, adding water as mixture thickens. Add vanilla and thin as desired with water.
Tear angel food cake into small pieces and place in 13 x 9 pan. Mix pudding mix and milk as directed on package. Drain pineapple, reserving juice. Pour juice over cake. Put fruit on top of this, reserving some to garnish top. Spread pudding over fruit. Next, spread Cool Whip over pudding. Use remaining fruit for decoration. Refrigerate.
Beat sugar and eggs until light colored. Add sifted dry ingredients. Add oil and vanilla. Fold in thinly sliced apples and chopped nuts. Bake in greased 9 x 13-inch pan at 350° for 40 minutes. Place pan on rack to cool. Cut in squares. May be frozen.
Melt margarine in a large pan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereals. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into a 13 x 9 x 2-inch pan, coated with cooking spray. Cut into 2 x 2-inch squares when cool. Yields 24 squares.
Dissolve yeast in warm water. Melt margarine. Combine all ingredients together and stir. Bake in greased muffin pan, filling 1/2 full. Bake for 25 minutes at 400°.
Preheat oven to 350°. Clean the fryer and sprinkle with black pepper and seasoned salt. Dot the roasting pan with butter. Cut up the pepper, onion and carrots and place inside of the fryer. Place white potatoes around fryer. Cover and place fryer in the pan. Place aluminum foil over the pan to cover the fryer. Bake for 1 1/2 hours.
Cook celery and onion in 1/2 stick of margarine. Mix remaining ingredients until mixture is moist and sticking together. Roll into 3 or 4-inch balls. Deep fry balls until lightly brown. Drain on paper towels. Serve warm.
Brown meat and onion. Add tomatoes, seasonings, corn and bell pepper. Simmer 15 minutes.
Preheat oven to 350°. Melt 3 squares of chocolate and butter over low heat. Let cool completely. Beat eggs, sugar and vanilla until light and fluffy. Add flour, cinnamon and chocolate mixture. Stir until just mixed. Pour into greased square pan. Bake for 20 minutes. Spread cherry pie filling on top, then bake for 10 minutes longer. Melt 1 square of chocolate and drizzle over top of brownies.
Take a date and stuff half walnut inside date. Take stuffed dates and roll in bag of powdered sugar. Yum yum.
Mix flour, salt, pepper and basil; dredge chicken with seasoned flour. Reserve remaining flour. In large skillet, heat oil and butter. Add chicken and garlic; brown on all sides. Turn flame to simmer. Cover and cook chicken until tender (about 30 to 45 minutes). Remove chicken; set aside. Add mushrooms, wine and enough reserved flour to thicken into sauce. Replace chicken. Top with escarole. Cover; simmer for 5 to 10 minutes to steam escarole. Turn out onto serving platter.
Drain spinach. Beat eggs well and add salt. Add spinach and cottage cheese. Mix well. Bake at 375° for 30 minutes and light brown.
Heat oven to 452°. Prepare pastry and divide into 6 portions. Roll each into 1/8-inch thick squares. Place 1/2 cup apples in center of each. Sprinkle 1 tablespoon sugar, dash of cinnamon and nutmeg and 1 tablespoon butter over apples. Add raisins and nuts, if desired. Moisten corners of squares. Bring 2 opposite corners of pastry over apple and press together. Fold remaining sides and press corners together. Place dumplings in ungreased baking dish. Heat brown sugar and water to boiling. Pour around dumplings. Spoon syrup over dumplings 2 or 3 times during baking. Bake approximately 35 to 45 minutes or until golden brown.
Melt peanut butter, salt, corn syrup, sugar and vanilla. Remove from heat. Add cereal, nuts and coconut. Mix well and press into 9 x 13-inch pan.
Peel and boil eggplant. Put small pieces of onions in water. Cook until tender and drain. Put eggplant and onion in mixing bowl and mash. Add salt, cracker crumbs, eggs, garlic powder, Romano cheese, parsley flakes, basil leaves and oregano. Saute butter, medium onion (chopped fine), chopped celery, mushrooms, pepper, soy sauce, Worcestershire sauce and ground chuck. Add to eggplant mixture. Put entire mixture into greased casserole. Top with grated, toasted bread crumbs and dots of butter. Bake at 350° for 30 minutes.
Melt margarine in heavy Dutch oven. Stir in flour. Cook over low heat until dark golden brown. Stir constantly. Add onion and garlic. Cook until onion is tender, stirring frequently. Break up canned tomatoes and add with liquid to Dutch oven. Add chicken broth, water, salt, Worcestershire sauce and Tabasco sauce. Stir in okra and simmer until okra is tender, approximately 30 minutes. Add shrimp and oysters. Cook until shrimp curl and turn pink and the oysters curl on edges. Remove from heat and stir in file powder to thicken. Serve hot over cooked rice.
Arrange short ribs in 3-quart casserole. Add just enough hot broth to cover ribs. Add onion. Cover with casserole lid and cook on high 10 minutes. Rearrange ribs. Cook on medium 35 to 45 minutes.
Cream sugar and margarine. Add eggs, then buttermilk and soda together. Mix all dry ingredients; add to egg mixture until well blended, then add remaining ingredients. Bake in tube pan for 1 hour at 350°. Check with toothpick to make sure it is done.
Combine butter and sugar. Beat until creamy. Add oil and beat. Add eggs and beat. Add flour, milk and vanilla. Beat. Pour in a prepared pan. Bake in oven heated to 350° until done. Check at 45 minutes.
In a saucepan, cover carrots with water and bring to a boil. Boil for 1 minute and remove from heat. Add sugar and stir until sugar is dissolved. Add all the other ingredients and chill overnight in refrigerator. Serve cold. Can be stored in the refrigerator for weeks. Makes 1 quart.
Heat oven to 350°. Mix chocolate wafer crumbs and butter in ungreased 9-inch pie pan. Press evenly against bottom and side of pan. Bake 10 minutes. Cool.
Cook, drain and cool pasta. Mix together all ingredients. Use your favorite Italian dressing and seasonings. More dressing may be added as desired. Garnish with cherry tomatoes, if wanted! Chill and serve.
Rinse olives and pat dry. Keep jar and lid. Return olives to jar. Add remaining ingredients; cover tightly and shake. Marinate in refrigerator overnight.
Put hash browns in colander and rinse with hot water to defrost. Combine remaining ingredients except corn flakes. Pour over hash browns. Top with crushed flakes. Bake at 350° for 45 to 50 minutes. Serves 8.
In 1 1/2 quart casserole combine soup, milk, soy sauce and pepper. Stir in green beans and half of the onions. Bake at 350° for 25 minutes or until hot. Then stir. Top with remaining onions. Bake 5 minutes longer.
Cube the Velveeta cheese and melt in a double boiler. Add the other ingredients. Serve warm with tortilla chips.
Boil 5 minutes. Add cup of milk, 2 egg yolks and 4 tablespoons flour; flavor with vanilla. Put flour in bowl; add little of milk. Mix well. Add to sugar mixture. Cook until thick; pour into pie shell and top with meringue or Cool Whip.
Mix condensed milk, lemonade, Cool Whip and juice of lemon until well blended. Pour into pie crusts and chill at least 2 hours.
In medium bowl, combine beef, Ricotta cheese, egg and bread crumbs. Cook shells a little (half way) and rinse under cold water. Put thin layer of sauce in casserole dish. Stuff shells and place in dish. Cover with sauce and sprinkle with Mozzarella. Bake at 375° for 1 to 1 1/2 hours.
Bring water and butter to a boil. Add all the flour at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add unbeaten eggs one at a time, beating well after each addition. Drop by teaspoonful on buttered cookie sheet. Bake at 350° for 30 to 35 minutes. Cool. Fill with vanilla sweetened whipped cream or a custard. Dust with powdered sugar.
Layer sweet potatoes and turkey in a 4 to 5-quart slow cooker. Mix remaining ingredients until smooth. Pour over mixture in slow cooker.
Combine shortening, sugar, vanilla, pumpkin and raisins. Sift together dry ingredients and add, mixing thoroughly. Drop by teaspoons onto a greased cookie sheet. Bake at 375° for 10 minutes or until done.
Split wieners and cut in small pieces. Fry in skillet until done. Prepare macaroni and cheese as directed on package. Combine macaroni and cheese with wieners in casserole dish. Cover with cheese. Bake at 375° for 15 minutes or until cheese is bubbly.
In a 5-quart kettle or Dutch oven, cook bacon until crisp. Drain on paper towels, crumble and set aside. In bacon drippings, saute onion and mushrooms until tender, stirring occasionally. Stir in potatoes, flour, salt and thyme until well blended. Gradually stir in broth and heat to boiling, stirring constantly. Cover and simmer chowder over low heat until potatoes are tender, about 15 minutes. Stir in half and half; heat through and ladle into soup bowls. Sprinkle each serving with some crumbled bacon and chervil or chives, if desired. Serve immediately.
Mix all ingredients. Brush both sides of each of 8 chicken breasts with garlic mixture. Place chicken in a shallow baking pan. Bake, uncovered, in a 375° oven for 50 to 55 minutes or until done.
Cut ribs into pieces for serving. Place in baking dish and bake in moderate oven at 350° for 30 minutes.
Brown meat; drain and while warm mix in dry taco seasoning (do not add liquid). Let meat cool. Toss with other ingredients. Just before serving, garnish with tortilla chips.
Remove all brown from cake by scraping with a case knife. Cut or tear into bite-size pieces. Mix gelatin with 4 tablespoons of ice water. Add 1 cup boiling water and cool. Mix pineapple, sugar, salt and lemon juice. Add gelatin to mixture and chill until it starts to thicken. Check often. Add 1 large Cool Whip to mixture. Stir cake pieces into mixture and pour into a 9 x 13-inch pan or dish that has a cover. Spread evenly. Chill until set. Top with the medium Cool Whip. Refrigerate. Will keep several days.
Cream shortening and sugar together. Add unbeaten eggs and remaining ingredients. Batter will be very stiff. Use teaspoon to drop on greased baking sheet. Bake in a moderate oven at 350° for 8 to 10 minutes. Makes 5 dozen.
Mix sugar, cocoa, margarine and milk. Cook until boils. Remove from heat and let cool for 1 minute. Add rest of ingredients. Drop on wax paper. Let cool.
Melt oleo or butter in 9 x 13-inch baking pan. Stir in rice, onion flakes, salt, soup and water. Place chicken pieces on top of mixture. Sprinkle a dash of pepper. Bake (uncovered) in 350° oven 1 to 1 1/4 hours or until chicken is golden brown.
Heat oven to 375°. Line a 9-inch pie pan with pastry; crimp or flute crust. Set aside. In small bowl, combine sugar, butter, corn syrup, eggs and salt. Beat at medium speed, scraping bowl often until well mixed (1 to 2 minutes).
Microwave: In medium bowl, combine beef, bread crumbs, egg and steak sauce. Mix well. Shape 1 tablespoon beef mixture around an onion; roll into a ball. Repeat with remaining beef mixture and onions. Arrange meatballs in 13 x 9 x 2-inch glass baking dish. Cover with waxed paper and cook on High 3 minutes. Re-arrange meatballs; cover and cook on High for 1 to 3 minutes, until firm. Let stand, covered, for 3 minutes.
Remove skin from sausage and break up meat. Brown it with onion (drain off fat). Add tomatoes, chicken broth and basil. Bring to a boil in a large saucepan. Stir in rosamarina (a noodle type pasta), salt and pepper. Lower heat and simmer 20 minutes or until rosamarina is done.
Place frozen rolls around in a greased Bundt pan. Cut up margarine and drop over rolls. Mix pudding powder, brown sugar, cinnamon and nuts. Pour over rolls. Set Bundt pan on cookie sheet. Let rise overnight. Bake at 350° for 20 to 25 minutes. Let cool for 10 minutes. Flip Bundt pan on a plate. Enjoy!!
Mix together the yeast and 1 tablespoon sugar. Beat in the eggs with the warm water. Let stand 15 minutes. Add the 1/2 cup sugar, shortening, salt and flour. Knead well. Let stand in refrigerator overnight. Divide into 2 parts and roll in 12-inch circle. Cut into 16 wedges. Roll up, starting with wide side. Let rise 3 to 4 hours. Bake at 400° for 15 minutes. Brush with butter. Serve warm.
Melt butter in large pot and saute leeks until tender, 3 to 5 minutes. Add asparagus and chicken broth. Simmer until asparagus is tender, 10 to 15 minutes. Cool slightly. Puree in blender and reheat. Add cream, Parmesan cheese and salt, pepper and nutmeg to taste.
Mix well. Cover and refrigerate. Knead once a day for 3 days. On the fourth day, knead and divide into 5 loaves.
Mix dry ingredients together. Cut in shortening and margarine as for a pie. Mix eggs, milk and vanilla together; add to rest of ingredients. Form a ball and refrigerate for at least one hour before rolling. (Dough works better when stiff.) Preheat oven to 375°. Roll dough to about 1/4-inch thickness and use cookie cutters. Bake for approximately 8 to 10 minutes. (Bake only until bottom edges start to turn golden.)
Melt shortening and stir in sugar, add egg and beat until well blended. Sift together flour, salt and baking powder and stir into first mixture. Blend in vanilla and oats (raisins). Drop on greased baking sheet. Bake at 350° for 15 to 20 minutes. Makes 5 dozen.
Beat cream cheese and peanut butter at medium speed until light and fluffy. Add Cool Whip and powdered sugar alternately. Pour into 2 chocolate crumb crusts. Top with shaved chocolate or sprinkles. Freeze at least 4 or 5 hours, overnight is best. Serve frozen.
Mix Cool Whip with dry orange Jell-O powder. Add cottage cheese and mix well. Add drained pineapple and oranges. Mix well and refrigerate until ready to eat.
Mix first 5 ingredients. Add orange juice, egg, shortening and orange peel. Stir in cranberries and nuts. Bake at 350° for 55 to 60 minutes. Grease pan on bottom only.
Arrange 1 1/2 packages of crescent rolls in the bottom of a 9 x 13-inch pan. Layer with the shredded Mozzarella cheese. Cover with pepperoni. Top with the remaining cheese and top with the rest of the crescent rolls. Bake according to directions on the crescent rolls. Cut into squares.
Roll in meat tenderizer, then pour heated mixture over roast. Bake, covered, at 350° for 3 hours, then bake, uncovered, 1 hour with barbecue sauce over top.
Soften cream cheese. Combine first 4 ingredients in blender (or bowl) and blend thoroughly. In large bowl, add instant pudding to blended mixture and mix with spoon quickly until powder is incorporated. This step must be done by hand. Spoon into prepared crust and smooth top. Refrigerate several hours to firm. Garnish with fruit, if desired.
Mix together all ingredients and top with Ritz and melted oleo. Bake at 350° for 30 to 45 minutes.
Trim steak and pound well. Cut into 6 to 8 pieces. Mix flour, salt and pepper. Coat beef. Place meat and any remaining flour mixture into rectangular baking dish or 10-inch square casserole.
Beat egg yolks until pale. Add sugar. Add juice and vanilla. Combine meal, starch, salt and grated rind. Add to the first mixture with beater. Beat egg whites until they hold a peak and fold in. Bake in ungreased angel pan at 350° until the cake springs back at touch.
Mix margarine and first 4 ingredients. Split rolls and spread with mixture. Place ham and cheese on, then put tops back on rolls. Melt remaining mixture and pour over top. Bake at 400° for 10 to 15 minutes.
Combine Jell-O, pecans and coconut; stir in milk and vanilla. Mix well and chill 1 hour. Shape into strawberries and roll in red sugar. Tint sliced almonds with green food coloring; put on top of strawberries as leaves.
Combine shortening and sugar in large bowl until creamy. Add eggs and vanilla; mix until smooth. Combine dry ingredients; add dry ingredients to shortening and sugar mixture. Will make 2 to 3 loaves. Bake in 8 1/2 x 4 1/2 x 2 1/2-inch greased loaf pans for approximately 1 hour at 350°.
In medium bowl, beat cream cheese until smooth and fluffy. Add chocolate flavored sweetened condensed milk and mix until very well combined. Pour into graham cracker crust and chill. If you want to cheat, you can top this with cherry canned fruit pie filling. Makes 8 servings.