HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake chocolate cake mix as per instructions and put into 3 layer pans at 350° for 25 to 30 minutes.
Add 3/4 cup boiling water to jello. Add other ingredients. When jello mixture starts to gel, add Cool Whip and mix well. Chill until firm.
Add raisins and sugar to water; cook until raisins are plump. Add sour cream and cornstarch. Pour into unbaked pie shell and add top crust.
Melt chips in microwave bowl, approximately 3 minutes at 70%. Remove; stir in peanuts. Drop by spoonfuls on cookie sheet. Put in refrigerator to harden.
Mix first 6 ingredients well. Add dry ingredients which have been sifted together. Chill in refrigerator 2 hours. Roll into balls and flatten with sugared bottom of glass. Bake at 350° for 15 minutes. Yields 7 to 8 dozen.
Mix together dry ingredients. Add milk, egg and shortening. Bake in greased pan at 450° for 20 minutes.
Beat butter and Crisco. Add sugar and eggs, one at a time. Add flour and 7-Up alternately, then add flavorings. Bake at 325° for 1 1/2 hours in a well-greased and floured tube pan.
Beat eggs with milk and oil. Blend in flour, baking powder and salt. Add the drained canned corn to the batter. Heat shortening or vegetable oil to 375°. Oil should be 1 inch deep in the kettle. Drop the batter by spoonfuls into the hot oil. Cook 1 side until golden brown, then turn to cook other side. Only turn the fritters once. Remove from oil when done and place on absorbent paper. Serve hot with syrup.
Break lettuce in bite size pieces in large bowl. Layer on top the onion, celery, green pepper and peas. Spread dressing over top. Sprinkle 2 tablespoons sugar over evenly. Add shredded cheese. Sprinkle bacon bits on top. Make ahead and refrigerate at least 6 hours.
Combine cocoa, sugar, flour and salt together in a heavy saucepan. Add egg yolks, milk and vanilla. Cook over low heat, stirring frequently, for 10 minutes or until mixture thickens. Remove from heat and stir in butter. Let cool a little before pouring into baked pie shell.
Mix butter, 1 cup sugar, eggs and sour cream. Then add flour, baking soda, baking powder and salt. Add in layers to batter the nuts, cinnamon and 1/4 cup sugar in greased bread pan. Bake at 350° for 45 minutes.
Preheat oven to 350°. Line a 9 inch pie pan with unbaked dough. Trim edges. Mix peaches, brown sugar, flour, lemon juice, cinnamon and salt together until well combined. Pour into pie shell and dot with butter. Cover pie with top crust and crimp edges. Brush with beaten egg. Bake for 50 mins or so.
Put beef tips in large pan; add water, salt and pepper. Boil. Dice onion and celery and add to tips. Also add bouillon cubes. Cook until tender; add water, if necessary. Put in margarine and rice. Cook until rice is done. Minute rice is better!
In a large punch bowl, mix cranberry juice and frozen lemonade. Use your lemonade container and add one container of hot strong tea, 1 container sugar, 1 container water and 1 container liquor. Float orange slices with mint leaves; more water or ice may be added to suit your taste.
Combine cheese, eggs, relish, tuna, green peppers, onions, mayonnaise and chopped olives. Mix well. Butter hamburger buns, then fill each bun with 1/6 of tuna mixture. Wrap filled buns in aluminum foil. Bake at 400° for 15 minutes or until cheese is melted and buns are nicely warm and slightly crisp. Serve with fresh steamed vegetables. Makes 6 servings.
Mix jello with 2 cups hot water or juice. Let sit. Then add rest of ingredients.
Melt butter in large glass casserole dish. Crush garlic into butter and stir. Place mounds of crab meat in middle of glass dish and spoon 2 or 3 spoonfuls of garlic butter over meat. Place shrimp and scallops in a single layer around the crab meat, turning once to coat with butter. Squeeze juice of 1 lime over seafood and sprinkle with paprika. Broil on top rack of oven until shrimp turns pink. Do not overcook.
Stir together in a casserole dish. Bake at 350° for 30 minutes. Serves 10.
Mix all ingredients except flour together, then add flour by the cup to make dough hard to work. Roll on floured board as thin or thick as you like; cut with biscuit cutter or shapes. Bake on cookie sheet at 350° for 8 to 10 minutes or until starting to brown. White-colored are more tender. Can be stored in closed container. If drying occurs, put in 2 or 3 slices of bread; they will absorb the moisture.
Crumble cookies. Put 1/2 in the bottom of a large dish or pan. Mix other ingredients together and pour over cookies. Cover with rest of the cookies. Refrigerate.
Mix in heavy saucepan and bring to boil. Boil to 300° (hard crack stage) and remove from heat. Add 1 teaspoon flavor and 1 teaspoon color (both must be oil). Be sure to take from fire at exactly 300° or it will become sticky. Pour candy on a foil-lined cookie sheet until hard. Dip in powdered sugar.
Beat eggs vigorously. Add sugar gradually, then add vanilla and the flour that has been sifted with salt and baking powder into which you have stirred the rosemary. Fold in nuts and fruits.
Mix flour, sugar, salt, eggs and milk; cook over medium heat until thick. Add butter and cool.
Combine all ingredients. Pour into greased loaf pan. Bake at 350° (325° for glass pan) for 1 hour. Cool, slice and serve toasted.
In a mixing bowl, combine sour cream and gelatin. Stir until mixed thoroughly. Add pineapple, oranges and nuts. Fold in nondairy whipped topping. Transfer to serving dish. Refrigerate until ready to serve. Quick, easy and delicious.
Dissolve Jell-O in hot water. Add frozen strawberries and pineapple. Congeal 1/2 of mixture. Spread sour cream over top and sprinkle on nuts. Pour other half of mixture on top and congeal.
Mix all ingredients together until you can form a roll. Place in foil and chill well before slicing. Shape as you place in foil (it's a mess to handle).
Beat egg yolks, honey, yogurt and melted butter together. Sift flour, salt and baking powder. Stir egg yolk mixture into flour mixture. Beat egg whites until stiff. Fold into batter.
Mix margarine and flour until crumbly. Add cold water 1 tablespoon at a time until mixture is smooth and pliable. Divide into 2 halves and gently roll out for an 8 or 9-inch pie. Crust is very thin.
Combine first 4 ingredients in saucepan. Bring to a boil over medium heat, stirring constantly, until sugar dissolves. Continue to cook to hard ball (260°). Remove from heat. Stir in soda and vanilla. Beat until smooth and creamy. Pour into a buttered pan. When cool enough to handle, pull with fingers until light in color. Pull in long strips about 3/4-inch in diameter. Cut in pieces (1-inch long). Wrap in wax paper.
Cream the oleo and sugar. Add eggs, one at a time. Add dry ingredients alternately with milk. Grease jelly roll pan and spread half of the batter in pan. Spoon 1 can pie filling over batter. Add the rest of the batter. Bake at 350° for 30 minutes. Sprinkle with powdered sugar while still warm.
Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 1 cup of syrup. Add chocolate to boiling water; remove from heat to melt. Cream the sugar and butter until light and fluffy. Beat in eggs until blended. Beat in chocolate mixture. Combine flour, soda, cinnamon and salt. Beat in 1/3 dry ingredients until blended. Beat in 1/2 reserved pineapple syrup. Repeat, ending with dry ingredients. Beat batter on medium speed 3 minutes. Pour into 2 greased and floured 9-inch cake pans. Bake in a 350° oven for 40 minutes or until cake springs back when touched in center. Cool on wire rack 10 minutes. Invert onto wire rack to complete cooling. Cut each layer in half through sides to make 4 layers. Place one layer on cake plate. Spread with 1/4 Nutty Frosting. Top with second layer; repeat frosting with remaining 2 layers. Makes 12 servings.
Mix ingredients thoroughly and drop from teaspoon into hot fat to fry. Watch closely and turn to brown other side. Fry about 2 to 3 minutes on each side. Yields 8 to 12 croquettes.
Crumble beef into crock-pot (no need to brown). Add seasonings and soup mix. Stir in water, tomato sauce and soy sauce; add carrots and celery. Cover and cook on low 6 to 8 hours. Turn to high. Add macaroni and cheese. Cover and cook on high 10 to 15 minutes. Serves six. This makes a whole meal with salad and bread.
Place ingredients in food processor or mixing bowl. Mix together thoroughly. Serve with any chip you wish.
Mix thoroughly. Put about two heaping teaspoonfuls in 1 cup of hot water for a delicious hot beverage.
Mix Bisquick and water; beat 20 strokes. Turn onto surface well dusted with Bisquick. Gently roll to coat. Knead until smooth and no longer sticky, about 60 times.
Soften cream cheese to room temperature; whip until fluffy. Gradually add sweetened condensed milk while continuing to beat until well blended. Add lemon juice and vanilla; blend well.
Dissolve yeast in warm water. Stir saffron, milk, sugar, salt, eggs, butter and 2 1/2 c. of the flour into the yeast mixture. Beat until smooth. Stir in citron, almonds, lemon peel and remaining flour; enough to make dough easy to handle.
Stir together flour, sugar, baking powder, cinnamon and salt. In separate bowl, combine egg, milk and oil. Add to flour mixture; stir until moistened.
Mix all ingredients. Shape in a narrow loaf or spread out on a cookie sheet. Let set for 8 hours or overnight in refrigerator. Cut in pieces, fry in butter until lightly browned. Put slices in layers in roaster, spreading each piece with cream of mushroom soup. Mix remainder of soup with milk to fill can and pour over meat. Bake at 325° for 1 hour.
Saut scallions and onion in butter. Combine crab, eggs, mayonnaise, herb, cheese, onions and Tabasco. Mix well. Add bread crumbs till mix is holding well enough to make cakes. Do not make it too dry or too wet. Add salt and pepper to taste. Make 1 oz. cakes and bread with remaining bread crumbs. Pan fry in oil till golden brown. Serve with greens and vinaigrette of your choice.
This has to be started kind of late Saturday night. It has to be finished while you attend Sunday school and church services Sunday morning for it to be just right.
Mix in large bowl the chicken, lemon juice, mayonnaise, salt, celery, eggs, chicken soup, onion and pimento. Put in a 13 x 9-inch greased pan. Top with potato chips, almonds and cheese. Bake at 350° for 30 to 40 minutes or until the cheese starts to brown and bubble. Serves 12.
Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1 quart casserole dish. Bake at 350° for 20 minutes. Garnish with parsley if desired. Serve with toast points or Melba rounds.
Dissolve yeast in warm water.	Heat shortening in milk until melted. Add sugar and allow to cool until warm. Beat in egg and yeast mixture. Add flour, one cup at a time; knead lightly. Pinch off	desired number of rolls and place in greased pan, or	make 2 loaves. Allow to double in size in warm place. Bake at 400° until brown.
Arrange chicken breasts in 8 x 8-inch dish. Combine all ingredients except rice. Spoon over chicken. Cover with vented plastic wrap. Microwave for 15 minutes. Turn chicken over. Re-cover and microwave 10 to 20 minutes longer. Serve chicken over the cooked rice.
Brown meat; add onion, pepper and celery. Add cooked noodles, soups, milk and nuts. Mix and put into a 9 x 13-inch greased pan. Bake 45 to 50 minutes at 350°. Top with crushed potato chips, cheese or whatever you like. May be frozen. Serves 12 to 15.
Wash mushrooms; remove and save stems. Wipe mushroom caps with butter. Salt and pepper each of the buttered caps. Fry bacon and crumble finely. Chop green onions. Mince stems of mushrooms. Mix stems, bacon, bread crumbs and grated cheese together with 1 beaten egg. Stuff mushroom caps with stem mixture. Broil for 8 minutes in oven, until cheese melts. Serves 4 to 6 people.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt butter or margarine. Sprinkle graham cracker crumbs over butter or margarine. Pour sweetened condensed milk over crumbs. Top evenly with remaining ingredients. Press down gently with hand. Bake 25 to 30 minutes until lightly browned. Cool thoroughly before cutting into squares. Store, loosely covered.
Cook cabbage. Cover for 5 minutes; add salt. Cabbage liquid may be used in white sauce. Place cabbage in dish. Pour over sauce. Top with cheese. Bake 20 minutes at 375°. Serves 6.
Roll dough out in 10 x 12-inch rectangle. Beat eggs and cover top of dough with egg. Cook sausage. Drain and sprinkle over dough. Shred pepper cheese and sprinkle over sausage. Sprinkle Mozzarella cheese next. Add parsley flakes (for color). Roll jelly-roll fashion and crimp all sides. Smear rest of egg mixture on top. Put in large heavy pan. Bake at 350° for 25 to 30 minutes or until golden brown. Makes 2 loaves bread. Can be shaped in pan as desired.
Place English muffins on cookie sheet. Spoon on some spaghetti sauce. Add cheese and ground beef. Bake in oven until cheese is melted and bread is toasted.
Saute onion in butter, mix rice and put in casserole dish. Cut up chicken, put on rice and add broccoli. Soften cheese in microwave, mix with soup. Add to casserole. Sprinkle with paprika. Bake at 350° for 25 minutes.
Preheat oven to 325°. Lightly grease an 8-inch or 9-inch square baking pan. Beat butter and sugar 5 to 8 minutes or until light and fluffy. Stir in flour to make smooth dough. Knead dough evenly in bottom of greased pan. Prick dough with a fork. Bake 35 to 40 minutes or until golden brown
Preheat oven to 350°. In an ovenproof dish, place drumsticks. Combine the soup and 1 soup can water; spoon over drumsticks. Sprinkle basil on top. Bake for 1 to 1 1/2 hours, basting occasionally, or until drumsticks are fork-tender and juices run clear when pierced. Remove drumsticks; keep warm.
Mix together first 7 ingredients. Pack into 9-inch pie pan to cover the bottom and sides. Press another pie pan on top. Bake at 350° (moderate oven) for 7 minutes. Remove upper pan. Return to oven and bake 30 minutes more. Turn vegetables and tomatoes into this hot meat shell. Garnish with green pepper rings. Return to oven. Bake 20 minutes. Serves 6.
Heat oven to 325°. Put butter in 13 x 9 x 2-inch baking pan and place in oven 2 to 3 minutes to melt. Remove pan and add remaining ingredients in order listed, using back of spoon to flatten each layer. Bake at 325° for 25 minutes or until lightly browned. Remove from oven and refrigerate until cold before cutting. Yields 36 bars with 142 calories per bar.
In a skillet, melt butter. Cook onion until tender. Stir in potatoes, soup and milk. Add cheese, pepper, pimento, green pepper and 1/2 cup cracker crumbs. Pour into shallow casserole dish. Top with remaining crumbs. Bake at 375° for 35 to 40 minutes.
Thoroughly grease a Bundt cake pan. Place frozen rolls inside (you may need to break apart). Melt margarine or butter and add brown sugar. Sprinkle pudding mix over rolls. Combine melted butter and brown sugar and drizzle mixture over rolls. You may wish to use a knife to get in between rolls so mixture will be between all rolls. Sprinkle with chopped nuts and cinnamon. Cover with greased foil and leave overnight to rise.
Melt Velveeta cheese in a double boiler. Add mayo and horseradish. Mix well. Chill and spread on crackers.
Stir shortening, just to soften. Sift in dry ingredients. Add bananas and half the buttermilk. Mix until all flour is dampened, then beat vigorously for 2 minutes. Add remaining buttermilk and eggs. Beat 2 minutes longer. Fold in nuts. Bake in 350° oven for 30 to 35 minutes in two 9-inch layer pans.
Mix all ingredients together well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Cream shortening with sugar; add eggs (one at a time, unbeaten). Melt chocolate in boiling water. Add flour and soda, sifted together. Alternate with milk. Add vanilla. Bake approximately 50 minutes at 350° in 9-inch layer pans (angel cake pan can be used).
Cook chicken breasts and debone. Spread in bottom of 9 x 13-inch baking dish. Spread peas and carrots over chicken. Mix celery soup and broth; pour over chicken. Mix Bisquick, milk and melted margarine and spread on top. Bake at 350° for 1 hour.
Melt in microwave almond bar and chocolate chips. Stir in peanuts. Drop by teaspoonfuls onto wax paper.
Cream sugar and shortening; add eggs and mix. Combine dry ingredients and add to mixture. Mix well; chill overnight.
Spread crescent rolls in bottom of pan. Bake at 350° for 8 minutes. Combine cream cheese, Miracle Whip and Ranch dressing. Spread over cooled crescent rolls, then top with 9 vegetables listed and shredded cheese.
Prepare cake mix according to directions. Pour into greased 12 x 8-inch baking dish. Top with rhubarb; sprinkle evenly with sugar. Slowly pour half and half over top of rhubarb. Bake in 350° oven for 50 to 55 minutes, or until firm. Serve warm or chilled with whipped topping if desired. (Frozen rhubarb can be used, but must be thawed before adding to cake batter.)
Preheat oven to 350 degrees. In a sauce pan combine 1 cup of the heavy cream; cook until reduced to half. Stir in shallots and cook for 1 minute. Remove from heat and stir 1/2 cup of the coconut milk, cracker crumbs, shrimp, crab meat, salt, pepper, and dill. Stuff mushroom caps with mixture. Place in shallow casserole dish. In a sauce pan reduce the remaining 1 cup heavy cream to half. Stir in the remaining 1/4 cup coconut milk and spinach and cook for 2 min. Heat, but do not boil. Pour sauce over mushrooms, bake for 10 minutes.
Beat eggs until lemon-colored. Beat in sugar gradually, approximately 5 minutes. Fold in flour, baking powder and salt. Turn into 15 1/2 x 10 1/2-inch pan. Bake at 400° for 10 minutes or until surface springs back when pressed.
Beat cheese and milk. Add raisins and nuts. Spread on toasted bagel halves.
Mix sugars, peanut butter, shortening, margarine and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.
Preheat oven to 350°. Cream butter until light. Add sugar to butter gradually until fluffy. Add eggs one at a time and mix well. Sift flour and baking powder together. Add flour and milk to the creamed batter, beginning and ending with the flour gradually. Blend lemon and vanilla flavorings. Pour batter into well-greased and floured cake.
Stir together flour and salt. Combine oil and milk. Add to dry ingredients. Mix. Divide into 2 balls of dough. Roll dough between 2 sheets of wax paper. Place in pie pan(s).
Grease and flour a 9 x 13 x 2-inch pan. Cream eggs and sugar. Combine dry ingredients. Add to egg mixture. Add pineapple, vanilla then nuts. Bake at 350° for 35 to 40 minutes. Cool.
Place pork chops in greased baking dish. Top with 1 tablespoon rice and 1 onion, slice each. Pour soup on top. Cover tightly and bake at 350° until tender.
Cook in electric skillet at 350° for 2 hours. Add meat to water with seasonings and cook 1 hour. Add all other ingredients and finish for 1 hour. Some cooking times may vary. Stir occasionally. You may need to add a little water as needed.
Mix ingredients in order. Pour into unbaked pie shell. Bake at 325° for one hour.
In covered pot, boil 6 inches of rib end pork loin cut into 3/4 to 1 inch slices in water, 1/2 up the level of the meat, 2 to 3 hours until it falls apart. Add 1 teaspoon salt and pepper to taste to the pot during the cooking. Strain pot liquid, cool and remove fat from the top. Reserve it for adding as necessary to keep the meat moist. Pick meat apart into slivers, put into pot with cider vinegar and Tabasco sauce. Blend flavors over low heat at least 20 minutes adding pot liquor as needed to keep meat moist and from sticking to bottom of pot. Serve hot on buns or rolls with cole slaw and extra Tabasco. Makes 8 to 12 sandwiches.
Separate 6 eggs and beat yolks until thick and yellow. Take pint of milk and stir in 3 cups of sugar and 2 tablespoons of flour. Add yolks and cook until thick.
Tortillas should be fresh and soft. In a mixing bowl, add chopped green chilies, olive oil, onion powder and garlic powder. Mix well. Allow cream cheese to soften and add to green chilie mixture. Mix well. Spread evenly over tortilla, then roll and cut into 1-inch pieces. Chill for an hour before serving.
Parboil ham in large pot for 2 hours. Remove from pot. Marinate with Coke and pineapple juice. Place in refrigerator overnight (trim excess fat off). Bring 3 cups of water to a boiling point. Add cloves, cinnamon and brown sugar. Cook until mixture thickens. Pour mixture over ham. Decorate with pineapple slices, using toothpicks. Cook in oven at 300° for 2 hours or until well cooked.
Rub margarine into flour and salt. Add sugar and sultanas. Add beaten egg. Mix into a soft dough with milk. Bake in a greased loaf tin for 30 minutes. Set oven temperature at 475° or gas mark 7.
Brown pork in large frypan real brown; pour out fat and add flour. Brown; add all remaining ingredients and simmer at low temperature for 20 minutes. In bowl, mix corn bread mix as directed. Spray baking pan with oil; pat a thin coat of the corn bread mix in bottom of pan. Pour the chili or spoon into pan; top with rest of corn bread mix. Bake at 350° for 30 minutes.
Combine the marshmallows, cooked pumpkin, salt, cinnamon and ginger in the top of a double boiler. Heat the mixture over half a pot of boiling water until the marshmallows are melted, stirring as the mixture melts. Let cool to room temperature.
Heat oven to 350°. Brown beef with onions and green peppers. Stir in salt and pepper. Layer in a greased 9 x 9-inch baking pan as follows: beef mixture, uncooked peas, diluted chicken soup and Tater Tots. Bake, uncovered, in 350° oven for 30 minutes or until Tater Tots are golden brown. Serves 6 to 8.
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. (Mixture will be crumbly.) Sprinkle over pie filling. Bake at 350° for 40 to 50 minutes until golden brown. Serve with ice cream, whipped cream or Cool Whip. Makes 8 to 10 servings.
Peel and slice peaches. Combine sugar, flour and spices. Add mixture to peaches; mix lightly. Spoon peach mixture into 9-inch pastry. Use lattice work top crust. Dot with butter. Bake at 425° for 10 minutes. Reduce heat to 350° and bake an additional 40 minutes.
Melt the margarine in baking dish. Pour batter over margarine. Pour drained fruit (your choice) over batter. Bake at 350° until slightly brown.
Melt butter and mix with graham crackers. Press into pan. Put Eagle Brand milk on cracker crumbs, then semi-sweet chocolate chips, coconut and nuts. Put in 13 x 9-inch pan and bake at 350° for 25 to 30 minutes.
Put flour in pan like making biscuits. Use hot water; put in egg, then mix. Roll out very thin. Let broth be boiling; put dumplings in. When finished, stir and take off stove.
Combine all ingredients except the noodles. Bake at 350° for 30 minutes, covered, then uncover and bake 30 minutes longer. Cover with the noodles and bake 15 minutes longer.
Combine egg yolks, salt and milk; stir over medium heat until warm. Combine sugar and flour, mixing well. Gradually add to milk mixture, stirring constantly. Cook until thickened and remove from heat. Stir in vanilla and coconut; remove from heat and pour into pie shell. Top with meringue. Sprinkle with coconut and bake until brown.
Brown hamburger, add onion, green pepper and other seasonings. Add cubed cheese; stir over low heat until cheese melts; add soup and water. Mix with cooked spaghetti in 3-quart casserole. Bake at 350° for 30 minutes or until bubbling hot. Yields 5 to 7 servings.
Cook broccoli using package directions, drain. Melt butter; blend in flour, 1/2 teaspoon salt and dash of pepper. Add chicken broth, cook and stir until mixture thickens and bubbles. Stir in cream and wine. Place broccoli crosswise in 12 x 7 1/2 x 2-inch baking dish. Pour half the sauce over. Top with chicken. To remaining sauce, add cheese; pour over chicken; sprinkle with additional Parmesan cheese. Bake at 350° for 20 minutes, or until heated through. Then broil just until sauce is golden, about 5 minutes. Serves 6.
Brown chipped dried beef in butter. Mix milk with flour until smooth. (May shake in container to mix). Add milk mixture to frypan and stir until it thickens. May be served over toast or cooked noodles. Serves 4 to 6 persons.