HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Set aside cocoa packet. Combine cake mix, 1/4 cup water, eggs and butter in large bowl. Add cocoa packet, chocolate chips and 1 teaspoon water. Stir until blended. Add nuts to yellow batter. Spread in pan. Spoon chocolate batter randomly on top. Swirl with knife. Bake at 350° for 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool; cut into bars, 2 x 1 1/2-inch.
Place one slice of the corned beef and one slice Swiss cheese on one piece of bread. Heap on sauerkraut and spread the dressing on top. Top with the second slice of bread. Melt butter in a large skillet over medium-low heat. Spread butter on outside of bread. Grill sandwich in skillet or on griddle until lightly browned on both sides.
Mix all the ingredients. Shape into balls, then press into baking sheet. Crisscross with imprint of a fork. Bake at 350° for 10 to 15 minutes.
Line 2 cookie sheets with aluminum foil, shiny side next to mix or up. Bake at 350° for 15 to 20 minutes.
Mix together all ingredients. Pour into shells, dot with butter. Sprinkle remainder of bacon on top. Bake 20 to 30 minutes in 350° oven.
Mix ingredients in order given; mix well after each egg addition. Spread into greased 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes. (Do not overbake; this has a brownie texture.) Cool in pan; cut into bars or squares. Yields six dozen. (There is no liquid other than the eggs and melted margarine.)
Put all ingredients in plastic bag and mix completely. Let set at least 3 hours. The longer it sits the better.
In large saucepan over low heat, heat tomato soup and cream cheese, stirring, until cream cheese melts. Dissolve gelatin in cold water; stir into hot mixture. Remove from heat; blend in mayonnaise. Add the diced onion, celery, green pepper and shrimp. Pour mixture into a greased salad mold; refrigerate until firm. The flavor is better if allowed to set overnight. Serve as a salad or hors d'oeuvre with crackers.
Boil fish in salt water, dry and shred. Mix all other ingredients together. Bring to boil, then simmer. Add fish and let simmer approximately 30 minutes. Note: Several dashes of Tabasco may be added for flavor. This recipe is great served over rice.
Cook pasta (not well done; firm). Marinate overnight with lemon juice, oil, salt and Accent. Next day, add olives, green peppers, celery, pimento, red onion and mayo. Can be doubled for large group.
Drain juice from beans. Add beans, Fritos and Catalina dressing to salad.
Simmer hamburger, salt, pepper and onion. Add beef broth. Add noodles and diced potato. Cook until potato is done. More water may be needed.
Melt garlic and butter or margarine. Add 1/2 teaspoon sugar. Simmer about 3 minutes. Bake ham at 350° to 400°. Bake ham in covered pan for about 3 or 4 hours. Simmer almonds in pineapple juice, about 10 minutes. Take whole sliced pineapple on top of ham and let bake until brown. Place on ham with toothpicks. Take out and baste for about 30 minutes.
Place bacon in a skillet; fry until crisp. Drain bacon and set aside, after crumbling. Place squash and onion in a saucepan; cook until squash and onion are tender. Drain and cool slightly. Beat egg yolks until thick and lemon-colored; stir next 5 ingredients. Beat egg whites until stiff peaks form; fold into yolk mixture.
Cook chicken breast until tender, do not trim fat or skin. Remove from broth and cut into very small pieces, return to broth. Add bouillon cubes and simmer until dissolved.
Spray a large pizza pan. Mix the first 6 ingredients and bake for 10 minutes at 375°. Add the remaining ingredients to the partially baked crust. Continue to bake 5 to 8 minutes.
Cream butter, sugar and Crisco until fluffy. Add eggs, one at a time, beating well. Sift flour, baking powder and salt. Fold in flour and milk alternately, until both are mixed in. Stir in flavor. Bake in preheated oven at 325° for 1 hour and 15 minutes. Cake should be baked in 10-cup greased and floured tube pan.
Brown onion and chopped cabbage until soft. Melt butter in an 8 x 11-inch dish. Layer onion and cabbage on bottom. Next layer ground beef, then rice and cabbage on top. Mix spaghetti sauce and 3 cups of water in pan; warm. Pour over top. Bake, covered, at 350° for 1 hour.
Cook spaghetti and drain. Saute beef and margarine until brown; add tomato sauce, salt and pepper. Remove from heat. Combine sour cream, cottage cheese, cream cheese, scallions and green pepper.
Boil chicken until tender and set aside to cool slightly. Mix the next 3 ingredients together. Add all bread stuffing, except 1 cup. Cut up chicken in bite-size in a casserole dish. Add cream mixture and bread stuffing on top of chicken. Top all this with the one cup of leftover bread stuffing. Bake in 350° oven for 30 to 40 minutes.
Drain liquid from corn, peas and green beans. In large bowl, mix all ingredients and chill for 2 hours before serving.
Heat oven to 350°. Combine all ingredients except ground beef and mix well. Add ground beef; mix lightly, but thoroughly. Pres into an 8 x 4-inch loaf pan. Bake 1 hour. Drain and let stand 5 minutes.
Melt butterscotch morsels. Mix peanuts and noodles in large bowl. Pour in melted butterscotch. Mix until all peanuts and noodles are covered. Drop by teaspoonfuls on waxed paper. When cool, store in tight container.
Melt margarine, add water and cocoa. Bring to boil. Remove from heat. Add flour, sugar and baking soda in a large bowl. Pour in cocoa, margarine and water mixture. Add sour cream, eggs and vanilla. Baking time is 40 to 45 minutes at 350°.
Puree the onion, eggs, salt, pepper and flour in a blender or food processor fitted with the steel blade, scraping down the sides of the bowl as necessary. Add the potato cubes and process until the potatoes are finely chopped, but not pureed. Scrape the mixture into a mixing bowl and press a sheet of plastic wrap directly into surface of batter to prevent discoloration. Allow the batter to sit for 15 minutes.
Brown pork ribs in pressure cooker. Add rest of ingredients. Pressure cook for 25 minutes.
Drain pickles. Slice pickles 1/2-inch thick. Put pickling spice and vinegar in 1/2 gallon jar. Add drained pickles. Pour 3 cups sugar on top (do not stir). Close jar and let stand 8 days. After pickles are drained, add another quart of drained pickles and 1 cup sugar. Let stand 10 days.
Slowly melt butter. Mix together the milk and flour. Add eggs; mix, leaving some lumps. Pour into heavy baking pan which butter has been melted in. Bake at 350° for 20 minutes. Sprinkle with powdered sugar; squeeze fresh lemon over. Add marmalade.
Mix well and store in glass container. It will keep for quite a long time. Use vegetables to dip into it.
Beat eggs in a large bowl. Add oil and vanilla. Mix well. Add sugar and flour. Mix and add apples, cinnamon and nuts. Mix well. Bake in oiled tube pan for 1 hour at 325°.
Heat 1/4 cup of the oil in large frying pan over high heat. Add onions and garlic. Cook, stirring until onions are soft, but not browned. Stir in eggplant, zucchini, peppers, 2 teaspoons of salt, basil, minced garlic and parsley. Add oil as needed to keep vegetables from sticking. Cover and cook over medium heat (can use Dutch oven) for 30 minutes, stirring to prevent sticking. Add the tomatoes to vegetables and stir to blend. Add more oil to prevent sticking. Cover and cook for 15 minutes.
Saute onion in butter or margarine; stir in flour until dissolved, then add the broth and the rest of the ingredients. Cook until	thick and bubbly. Prepare crust per directions on box; pour bubbly mixture in lined pie plate. Place a crust on top, sealing edges. Score the center of the crust several times for steam to escape. Bake at 425° for 20 minutes (with foil ring around pie plate). Bake an additional 15 minutes without foil until golden brown.
Mix the first 4 ingredients together and put in a 13 x 9-inch baking dish. Mix remaining ingredients well and spoon on top of apple mixture. Bake at 350° for 1/2 hour or until bubbly.
Wash broccoli. Peel the stems; cut in halves or quarters. Cut off florets in 2-inch lengths and set aside.
Drain and dice pears, reserving syrup. Add water to syrup to make 1 1/2 cups; bring to a boil. Dissolve gelatin in boiling measured liquid. Add ginger ale and lemon juice.
Cream together mayonnaise and cream cheese. Add Parmesan cheese. Add Worcestershire, lemon juice and garlic. Fold in artichoke (chopped good).	Bake uncovered at 350° for 20 to 25 minutes. Serve warm with crackers.	Grease may form on top after baking. Can be spooned off.
Mix together the celery, onion and bell pepper. Layer ingredients in order given. Refrigerate overnight in tight container.
Put all ingredients in bowl and mix for 10 minutes at medium speed. Pour into two 9-inch greased and floured pans or one 9 x 13-inch pan. Bake at 350° for approximately 45 minutes.
Combine sauce ingredients in pan and heat until melted. Place meatballs on bottom of a large casserole dish. Pour sauce on top and heat on low until the meatballs are cooked through (approximately 30 minutes with oven set at 350°).
Brown meat in oil or butter. Cover with water and simmer for several hours until tender. Cool meat and chop.
Dissolve gelatin in water; add berries, nuts, lemon juice and spices. Pour into oiled 7 x 11 x 2-inch pan; chill until firm. Combine mayonnaise and sour cream; spread over top of gelatin. Chill until served.
Cube meat. Chop vegetables. Saute meat in small amount of oil and soy sauce. Place small amount oil in large pan; cook onions and celery until slightly tender. Add meat to vegetables. Dissolve the bouillon cubes in 1 cup water (hot); pour over meat and vegetables. Add bean sprouts. Thicken with mixture of cornstarch and 1 cup water. Serve over noodles or rice.
Mix all ingredients and press in bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes.
Mix tomatoes, onions, garlic, basil, olive oil, salt and pepper. Let stand at room temperature for 1 hour. Drain the cooked fettucini. Toss with sauce. Sprinkle with cheese. Serve at once.
Wash and dry grapefruit. Cut in half crosswise. Cut pulp away from membrane in each section with small, sharp pointed knife. Cut out membrane at core. Sprinkle each half with 1 tablespoon brown sugar and dot with 1 teaspoon butter or margarine. Place on rack in broiler pan and place pan in oven with grapefruit 3 inches from browning unit. Broil from 5 to 10 minutes or until sugar melts and top of grapefruit is slightly browned. Top with maraschino cherry, raisins or chopped nuts, if desired. Serve hot.
1st Layer: Combine oleo, pecans and flour and mix well. Put into 9 x 13-inch pan. Bake 15 minutes in moderate oven. Cool completely.
Cream shortening, slowly beating in sugars. Add unbeaten eggs and vanilla. Beat until fluffy. Sift flour with soda. Add to mixture. Add oats. Stir into first mixture. Stir in peanuts and chips, mixing well. Drop by rounded teaspoonfuls onto ungreased sheet. Bake 12 minutes at 375°. Makes 6 dozen.
Combine cake mix, oil, nectar and eggs. Beat at high speed 2 minutes. Pour into greased and floured tube pan or 13 x 9-inch baking pan. Bake at 350° for 1 hour (35 minutes for 13 x 9-inch pan). Prick top of cake with fork. Mix confectioners sugar and lemon juice until smooth. Pour over hot cake. Sprinkle top with lemon peel.
Brown hamburger and onion in a skillet. Stir in remaining ingredients and bring to a boil. Turn the heat down and simmer 30 to 40 minutes, stirring occasionally. Serves 4 to 5.
Mix taco seasoning, 1 package taco cheese and 1/2 package Co-Jack cheese with the beans. Spread on bottom of 9 x 13-inch pan. Mix sour cream and salsa; spread on top. Sprinkle with rest of Co-Jack cheese. Bake at 350° for 30 minutes. Let set for a few minutes before serving.
Fruit kebobs are a breeze to make. Simply spear bite size pieces of fresh fruit on wooden sticks and stash in the freezer until you feel the urge for something cold. Use freezer friendly fruits: grapes, peach slices, strawberries, melon balls, cherries, pineapple cubes and banana slices. Store wrapped in plastic wrap, single layers.
Mix all ingredients. Bake at 425° about 12 minutes. Top with fresh fruit such as strawberries and peaches.
Heat oil in large saucepan. Add onion and garlic; cook 2 to 3 minutes, stirring constantly. Stir in tomatoes, tomato paste, basil and 1/2 teaspoon salt. Bring to boil; reduce heat, cover and simmer 20 minutes, stirring occasionally.
Drain pineapple, reserving syrup. Using the syrup as part of the liquid and the eggs, prepare cake according to package directions. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake as directed.
Just before serving, add 1/2 bag Doritos nacho chips, crushed. Add 1 large bottle Catalina dressing and just enough water to rinse bottle. Toss and enjoy.
Combine first 3 ingredients; put in bottom of spring-form pan. Beat cheese until fluffy and gradually add milk. Add other ingredients and mix well. Pour over crust and bake 1 hour and 15 minutes at 300° until edge springs back.
Brown meat with soup mix; set aside to drain and cool on paper towels. Mix remaining ingredients except dressing. When meat cools, add to salad mixture. Just before serving add dressing to taste. Mix well.
Cook bacon until crisp; reserve 1/4 cup drippings. Crumble bacon. Reserve 2 tablespoons. Microwave beans as directed on package. Add mushrooms and onion to reserved 1/4 cup drippings in skillet. Cook and stir on medium heat. Add bacon, hot cooked green beans and pepper; mix lightly. Spoon into 2-quart serving dish. Microwave cheese as directed. Pour over beans. Sprinkle with reserved bacon.
In a large bowl, whip the cream cheese until soft and fluffy. Add sugar and peanut butter. Slowly add milk, then fold in Cool Whip. Pour into pie shell. Drizzle chocolate over top. Cut across the lines with a sharp knife to make a grid. Freeze until firm, several hours or overnight. Remove from freezer about 30 minutes before you are ready to serve.
Brown meat with onion, chili powder, cumin, garlic powder, salt and pepper. Drain fat. Layer in extra large Pyrex baking dish: first layer, half of meat mixture; second layer, 6 corn tortillas; third layer, second half of meat mixed with the canned beans; fourth layer, Monterey Jack cheese; fifth layer, Ro-Tel tomatoes; sixth layer, grated Cheddar cheese and seventh layer, cream of chicken or mushroom soup. Cover and refrigerate 24 hours. Uncover and bake at 350° for 1 hour. Serves 6 to 8.
Sift together flour, sugar and baking powder. Cut in shortening; stir in eggs, orange juice, orange peel and cherry juice. Fold in cherries and nuts. Pour into greased loaf pan. Bake at 350° for 25 to 30 minutes or until done.
Heat oven to 350°. Lightly mix hamburger, 1 1/3 cups dry Potato Buds or flakes, egg, salt, pepper, onion, catsup and milk. Spread in 9-inch pie pan. Bake 35 to 40 minutes.
Preheat oven to 350°. Defrost spinach. Saute onions and mushrooms in oil. Combine with flour, cottage cheese, egg whites, egg substitute, uncooked spinach, cooked rice and seasonings. Pat into a shallow 9 x 12-inch baking dish and top with sesame seed and Parmesan cheese. Bake for 40 to 50 minutes until bubbling hot. Makes 8 servings.
Rinse broccoli. Peel tough outer stalks, pulling up from ends of stalks. Slice diagonally into bite-size pieces. Steam about 5 minutes or until barely tender. Heat the oil and soy sauce. Toss in broccoli. Heat 1 to 2 minutes longer. Place in serving dish. Sprinkle with toasted sesame seed and red pepper slices and serve. Makes 4 servings.
Peel beets; add to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove beets from water and set aside to cool. Peel potatoes and cut into 1/8's. Add to beet water. Cook until almost done.
Measure flour by dip-level-pour method or by sifting. Combine ingredients in bowl. Beat with rotary beater until smooth. Spoon three tablespoons batter into a medium-hot ungreased griddle to make a very thin 6-inch pancake. Turn tortillos when edges begin to look dry, not brown. Bake other side; keep warm in covered pan. Makes 12 tortillos.
Dissolve Jell-O in boiling water; add still frozen strawberries and pineapple. Put 1/2 in ring mold; let set and spread sour cream over. Add remaining Jell-O mixture and refrigerate. Or chill all of mixture until jelly like; whip sour cream about 5 minutes and fold into mixture.
Let 1 cup puree and Knox gelatine soak for 30 minutes. In large kettle, add remaining ingredients. Boil until thick. While it boils, use a wooden spoon to skim foam. Add 1 teaspoon vanilla and 3/4 cup chopped nuts. Put in buttered 8-inch square pan. Let stand overnight. Cut in little squares and roll in powdered sugar.
Thin cream of chicken or mushroom soup with water or juice from canned asparagus. Using 9 x 9-inch baking dish, layer Ritz crackers, asparagus, sliced eggs, soup and cheese slices, ending with crackers. Top with	butter. Bake 30 minutes at 350° (watch closely to prevent burning).
Mix all ingredients together; pour into a greased and floured 9 x 13-inch pan. Bake at 350° for approximately 1 hour, or until toothpick inserted comes out clean. Let cool; frost with cream cheese or sour cream icing.
Heat oven to 425°. Prepare pie crust in quiche dish or pie pan. Bake 15 minutes. Cook and stir beef, onion and garlic until brown; drain. Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese. Bake 15 minutes; sprinkle with 1 cup cheese. Bake until crust is golden brown, about 5 minutes longer.
Soften butter to room temperature. Combine butter, sugar and flour. Mix with hands until ball forms. Divide dough in half. Place in two 9 inch pie tins. Pat down firmly. Press around edges with fork and prick all over with fork. Bake at 325° about 45 to 50 minutes, until golden brown. While still warm, score through into pie shaped wedges. When completely cool, gently cut through original cuts and carefully remove from plate. Delicious alone or served with tea or coffee. Good with fruit or ice cream.
Combine candy and sweetened condensed milk in a large saucepan. Cook over low heat, stirring constantly, until candy melts; cool. Stirring occasionally, add about 1 quart milk to candy mixture; beat until well blended. Pour mixture into freezer; can stir in chocolate syrup. Add enough milk to fill container. Freeze until firm.
Cook zita according to directions. Cut chicken to bite size and cook until done. Heat Ragu. Serve zita noodles and chicken; cover with Ragu.
Mix together, fold in 1 large tub Cool Whip. Pour into cooled, baked pie shell. Sprinkle with coconut. Chill.
Cut off the fat and clean chicken breasts. Put them in a rectangular food container. Pour the chicken broth and the Viva Italian dressing over the chicken. Store in refrigerator overnight. Cook on low for 5 to 10 minutes on grill until done.
Cut off tips of squash. Cut squash into 3 or 4 pieces. Place in pot and add water to just cover squash. Cook until tender. Drain in colander. Mash and add other ingredients. Pour mixture into ovenproof dish and cover with a light layer of bread crumbs. Bake at 350° until lightly browned. Makes 10 servings.
Cream sugar, margarine, oil and eggs together. Add all other ingredients and mix well. Drop dough by teaspoon onto cookie sheet and bake at 325° for 15 minutes. Makes 3 dozen.
Melt chocolate and butterscotch bits over double boiler. Stir in other ingredients. Drop by spoon onto wax paper or cookie sheets. Chill.
Cook sugar, cocoa, butter and milk. Bring to boil for 2 minutes. Then add vanilla, peanut butter and quick oats.
Preheat oven to 350°. Rinse the Cornish hens and open each cavity for the stuffing. Combine the rest of the ingredients in a bowl. Toss to mix. Fill hen cavity with the stuffing. Place hens breast side up in a shallow pan and roast 40 to 50 minutes or until tender. Makes 4 servings. One serving = 189 calories. Contains 22 g. protein, 24 g. carbohydrates, 7 g. fat, 199 mg. sodium. One serving = 3 low-fat protein, 1 starch, 1 bread and 1/2 fruit.
Combine all ingredients in an electric blender. Process until smooth. Serve immediately. Yields 2 cups. Contains 116 calories and 0.3 g fat per 2/3 cup serving.
Brown meat; drain. Add onions and green peppers. Cook until tender-crisp. Add all other ingredients. Simmer for 1 hour. Serve over rice.
Melt butter in a 9 x 13-inch dish. Add Oreos. Spoon in softened ice cream on top of cookies. Chill. Then add a layer of fudge frosting. Chill. Top with Cool Whip. Keep in freezer. It is important to chill between layers.
Press sauerkraut almost dry. Combine remaining ingredients and chill 24 hours. Can substitute other chopped raw vegetables. Combine oil, sugar and vinegar to suit your taste.
Press slices of cookie dough evenly into pizza pan. Bake at 375° for 8-12 minutes. Cool. Mix cream cheese, sugar and vanilla. Spread over cooled cookie cake. Decorate with assorted fruit. Refrigerate. When ready to serve, if you wish, you can sprinkle dessert with marmalade mixed with 1 tablespoon of water.
Grate rind of orange in batter and dissolve soda in buttermilk. Mix into other ingredients. Bake at 375° for 12 to 15 minutes. These are cake cookies.
Beat sugars and butter until fluffy; add eggs and mix well. Blend together dry ingredients; add to fluffy mixture and mix well. Drop onto greased cookie sheet. Combine 1 tablespoon sugar and 1 teaspoon cinnamon in small bowl; sprinkle lightly on every cookie before baking. Bake at 375° for 8 to 10 minutes. Cool for 7 minutes.
Brown bacon; drain fat. Add ground beef and brown. Add onions and cook until brown. Add garlic, mustard and vinegar. Simmer 20 minutes, then add beans and mix. Pour into 2-quart casserole and bake at 350° for 30 to 45 minutes.
In a large bowl, cream butter; gradually add sugar and beat until light and fluffy. Add egg, cream, lemon rind and vanilla; beat thoroughly. Sift together flour, baking powder and salt. Gradually add to creamed mixture. On lightly floured surface, roll out to 1/8-inch thickness. Cut into desired shapes with floured cookie cutters. Place on cookie sheets. Bake at 350° for 7 to 9 minutes or until lightly browned. Remove to wire rack to cool. Decorate as desired. Makes 8 dozen.
Dissolve gelatin in boiling water in a large bowl. Add lemonade concentrate; stir until dissolved. Stir in 3 cups water and remaining ingredients. Serve over ice. Yield: 3 quarts.
Combine sugar and softened cream cheese. Add beaten eggs and vanilla flavoring. Beat with mixer until fluffy. Place a paper holder in muffin tin. Place a vanilla wafer in each cup. Spoon 3 tablespoons of mixture in each section. Bake for 12 to 15 minutes at 375°. Cool the cupcakes and add any fruit pie filling. Everyone loves these.
With electric mixer, mix softened cream cheese and condensed milk until smooth. Add the lemon juice and mix. Pour into graham cracker crust and chill. Top with blueberries, cranberries or strawberries if desired.
Preheat oven to 425°. Spray muffin pan or use paper baking cups. Mix oat bran, brown sugar, cinnamon, baking powder and raisins in a large bowl. In another bowl, mix skim milk, apple juice concentrate, egg whites and oil. Add to dry mixture and mix. Fold in chopped apple. Fill cups with batter. Bake 17 minutes. Makes 12 muffins.
Heat milk and marshmallows (halved) and a little salt. Let melt, then cool. Crush cookies and add enough melted margarine to hold cookies together. Press or pat cookies to form a crust into the pie plate. Add a few drops of food coloring to milk and marshmallows, then peppermint extract, taste and add more, if desired. Add the whipped cream and pour into pie crust slowly. Return to refrigerator until set. Serve with whipped cream on top or evenly spread whipped cream over the whole top.
Cook pinto beans with ham bone and hot pepper sauce until tender, approximately 1 to 1 1/2 hours. Heat bacon fat in large skillet. Cook onion and garlic until golden. Add all remaining ingredients. Cover and cook about 40 minutes, stirring frequently. Combine tomato mixture with beans. Simmer, covered, over low heat another 15 minutes. Remove ham bone before serving. Makes 6 to 9 servings.
Mix dry ingredients together; add water. Follow with beaten egg yolks, lemon juice and grated lemon peel. Cook over boiling water, stirring until thick. Cool and add to baked pie crust.