HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake as directed, using 2 round cake pans. Cool cake; then use thread to slice each into two layers (making four thin layers). Combine sour cream, sugar, coconut, and nuts. Reserve cup of mixture. Use the rest to frost between layers but not on top. Mix one cup mixture with the Cool Whip and frost top and sides. Sprinkle additional coconut and nuts if desired. After frosting, place cake inside Tupperware cake holder and refrigerate for three days.
Mix all ingredients in a large bowl. Shape into a loaf. Place in crock-pot. Cover and cook on low for 8 to 10 hours (or on high for 4 to 6 hours).
Cook squash and onion in boiling water for five minutes; drain. Blend together the carrots, cream of chicken soup and sour cream. Add squash and onions.
Melt butter in a 9 x 13-inch pan. Add cracker crumbs and mix. Pat into bottom of pan. Layer remaining ingredients in order listed. Bake at 350° for 20 to 25 minutes, until lightly browned.
Melt chocolate. Mix all other ingredients until all are thoroughly mixed. Spread on a greased 9 x 13-inch pan. Cool. Cut into squares. Freezes so well. I do this for Christmas.
Mix all ingredients together. Pour into unbaked pie shells, 3 regular or 2 deep dish. Bake at 350° for 1 hour.
Cut biscuits in fourths. Crumble bacon. Cook bell pepper and onion in butter. Mix bacon, butter mixture and biscuits in bowl. Pour 1/2 mixture into ungreased Bundt pan; sprinkle with 1/2 cheese. Repeat. Bake at 350° for 30 minutes or until brown.
Mix together cake mix, margarine and egg; pack into 13 x 9 x 2-inch pan. Mix confectioners sugar, eggs and cream cheese; pour over cake mixture. Bake at 350° about 30 to 45 minutes or until golden brown; cut into squares.
Cream butter; gradually add sugars, creaming until light. Add eggs, beating well after each. Sift together dry ingredients. Add alternately to creamed mixture with applesauce. Stir in raisins and nuts.
Cream butter and oil. Add sugars beating with electric mixer (2 minutes). Add egg and vanilla.	Combine flour, soda, salt and cream of tartar. Add to creamed mixture, mixing well. Stir	in oats and remaining ingredients. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 minutes. Cool. Makes 5 dozen cookies.
Combine water, oatmeal, vegetable oil, Karo syrup and salt. Cool to lukewarm. Add yeast and mix well. Blend in eggs. Add flour and mix until dough is well blended. Place dough in greased bowl and cover. Store in refrigerator at least 1 1/2 hours.
If desired, use the juice drained from the pineapple as part of the 2 cups boiling water. Dissolve gelatin in the boiling liquid. Add remaining ingredients. Pour into a ring mold sprayed with nonstick spray. Chill until firm.
Cook raisins in 2 cups water until water is gone or use 2 cups of drained cocktail instead of raisins. Add applesauce, eggs, sweetener and cooking oil. Mix well. Blend in baking soda and flour. Add remaining ingredients. Mix. Bake in 9 x 13 x 2-inch pan at 350° for about 35 to 40 minutes.
Mix the first 3 ingredients together. In a large pot, place the other ingredients. Mix all together and then knead for about 10 minutes until dough is elastic. Dough will be on the wet side. Place in a warm place to rise until double in size. Place dough into individual bread pans (spray with Pam) and let rise again. Before placing the pans in the oven, brush with beaten egg and if desired, sprinkle with sesame seed. Bake for about 40 minutes at 350° in 4 x 8-inch pans. Makes 5 to 6 loaves.
Combine the biscuit mix and milk. Crumble the raw sausage and cheese into the mixture. Drop biscuits onto a greased baking sheet. Bake at 400° for 12 to 16 minutes. Makes about 1 dozen. Great for breakfast.
In a medium saucepan, combine the first 6 ingredients. Bring to a boil, then cook 20 minutes over low heat, stirring frequently. In a bowl, beat egg yolk with 2 tablespoons milk and the pudding. Add 2 more cups milk. After you cook the rice mixture 20 minutes, add the pudding mixture slowly and cook until it thickens. Add raisins when cooked, if you like.
Mix flour and sugar with margarine. Add eggs and other ingredients. Mix well. Pour into well-greased and floured pie pan. Bake at 375° for 30 to 40 minutes.
Combine 1 1/2 tablespoons flour and salt. Coat the meat with this. In skillet melt 2 tablespoons of butter and brown the meat slowly on all sides. Add mushrooms, onion and garlic. Saute until onion is barely tender.
Heat a medium-size skillet or omelet pan. Add the bacon and saute slowly until the fat is rendered. Turn up the heat and cook until the bacon begins to brown and crisp. Add the onion and bell pepper; cook to soften and finish off the bacon. Mix the tomato with the eggs, salt, pepper, cheese and picante sauce. Pour into pan. Cook until lightly browned on the underside. Place under a preheated broiler and cook the top quickly until brown and puffy. Cut into wedges and serve immediately. Serves 2.
Thoroughly wash and slice unpeeled cucumbers. Place cucumbers, onion and peppers in a gallon container. Mix remaining ingredients in a bowl; stir until sugar is dissolved. This syrup needs no cooking. Pour over the sliced cucumbers. Refrigerate 12 to 24 hours. The pickles are ready to eat. These are not for canning. Chopped dill may be added for a dill flavor, but omit the seed.
Cook noodles as directed on package; drain. Brown hamburger, stirring until crumbly. Add onion and celery; continue cooking until vegetables are tender. Drain. Stir in tomato sauce and salt. Bring to boil; simmer for 2 minutes. Remove from heat. Stir in cottage cheese, cream cheese, sour cream and noodles. Pour into ungreased 1 1/2-quart casserole. Slice tomato garnish on top. Cover and bake at 350° for 30 minutes. Makes 4 servings.
Mix eggs, milk, mustard, salt and pepper well. Butter a 9 x 13-inch casserole. Place bread, bacon and cheese in casserole. Pour milk and egg mixture evenly over bread. Cover and refrigerate for at least 8 hours. Bake uncovered at 300° for 1 hour.
Sift dry ingredients in order given; stir in all other ingredients in order given. Pour batter into 9 x 13 x 2-inch greased pan. Bake at 325° for 50 minutes.
In a punch bowl, mix softened sherbet (1 gallon), 1 large can pineapple juice and 2 bottles ginger ale. Break up the sherbet just a bit. Ready to serve.
Beat egg whites stiff. Cream egg yolks. Add sugar and beat well. Add whiskey to egg mixture. Add whipped cream or Cool Whip to egg yolk mixture. Last, fold in the stiffly beaten egg whites. (Instead of whipped cream, I use a large Cool Whip. This is easier and better tasting.)
Combine softened cream cheese and salad dressing, mixing until well blended. Add cheese and chopped apples; mix well. Chill. Serve with apple wedges, crackers or party rye bread slices. Makes 1 2/3 cups.
Combine berries, lemonade, water and ice cream in punch bowl until thick and smooth.
Blend cake mix, pudding mix, eggs, water and vegetable oil and beat at medium speed about 3 minutes. Bake in well-greased Bundt pan in 350° preheated oven until done.
Combine mayo, lemon juice and soy sauce to make sauce; set aside. Prepare remaining ingredients and mix in large bowl. Stir in sauce. Salt and pepper to taste. Refrigerate. Serve over lettuce leaf.
Place the pecans in the bottom of a greased tube or Bundt pan. Scatter the frozen rolls in the pan. Sprinkle the dry pudding mix over the rolls. Melt butter and add brown sugar. Blend well and add milk. Mix well and pour over frozen rolls and pudding mix. Cover and let rise at room temperature for 8 hours or overnight. Bake at 350° on bottom rack of oven for 25 minutes or until done. Butter top after removing from oven. Invert pan onto serving plate immediately, serve warm.
Chop cabbage and steam until tender. Salt and pepper. Grease a baking dish and place layer of cabbage and layer of Cheddar cheese. Add soup with milk and butter, melted. Sprinkle stuffing mix on top. Bake at 350° for 35 minutes.
Combine cucumbers and onion. Stir together remaining ingredients. Mix together with vegetables. Cover and chill. Stir occasionally. Makes 3 cups.
With a mixer, beat butter; beat in powdered sugar. Beat in eggs and flour. Add flavoring and beat 2 minutes. Pour in a greased, floured Bundt pan. Bake at 345° for 1 hour. Glaze if desired.
Beat egg whites until stiff; add sugar. Crush crackers; add baking powder and nuts. Add to egg whites. Pour into buttered pan. Bake at 325° for 30 minutes; cool and top with peaches and whipped cream.
Thaw peas by rinsing in cold tap water. Drain peas. Mix in a bowl the peas, chopped red onion and full can of Spanish peanuts with mayonnaise. Serve.
Mix together by hand: flour, sugar, butter and chopped pecans. Press into a 9 x 13-inch cake dish (bottom and sides). Bake at 350° for 10 to 15 minutes or until golden brown. Cool. Mix together powdered sugar, cream cheese and Cool Whip and spread mixture on cooled crust. Mix together pudding mix and milk and pour on cheese layer. Top with Cool Whip and garnish with pecans.
Preheat oven to 350°. Beat Oleo and sugars until creamy, add eggs and vanilla. Mix all dry ingredients well in separate bowl. Add wet ingredients to dry, mix well. Drop by Tablespoons on ungreased cookie sheet. Bake 10-12 minutes at 350°.
Soften the cream cheesecake in a mixing bowl. Add the powdered sugar, vanilla flavor, Cool Whip and peanut butter. Mix all the ingredients together in a bowl. Mix until smooth. Put into a graham cracker pie crust that has been baked. Use peanut butter morsels on top of the pie for decoration. Place the morsels like buttons over top of pie while soft. Put your pan in the fridge. Let it freeze. Take pie out a short time before you are going to serve it. You can take one piece out if that is all you want at that time. Put back. Keep it frozen. Eat later.
Place broccoli in colander and run hot water over it for a few minutes. Put broccoli in casserole dish. Place onion on top of broccoli. Top with soup and milk (best if mixed together first). Top with cheese. Melt butter and pour into cracker crumbs. Stir until all crumbs are coated, then pour on top of casserole. Bake at 350° for 30 minutes.
Cream first 3 ingredients. Add liquid. Add dry ingredients alternately with bananas. Add nuts and vanilla. Bake in loaf pan 1 hour in 350° oven.
Melt butter in 9 x 13-inch pan. Set aside. Cream eggs and sugar together. Combine flour, cocoa and salt. Gradually add to egg and sugar mixture. Blend in butter and vanilla. Bake in 9 x 13-inch pan 30 to 35 minutes at 350°.
Have cheese and butter at room temperature. Mix and add combined remaining ingredients. Roll in long roll. Chill overnight. Slice in wafers. Bake 10 minutes at 350° (better if they do not brown). Use as an appetizer snack or like a cookie.
Heat oven to 300°. Brown sausage and drain. Mix salt, baking powder and flour. With pastry cutter, cut in margarine. Stir in milk, sausage and cheese. Shape into bite size balls. Bake until light brown, 25 minutes.
Mix flour with baking soda. Combine butter, sugars and pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs; gradually add flour mixture, then stir in chips and nuts (batter will be stiff). Drop by teaspoons on ungreased baking sheets 2 inches apart. Bake in 375° oven for 8 to 10 minutes. Makes 7 dozen.
Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and stir until well blended. Spread into greased 12-inch pizza pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan on a wire rack. Add milk to pudding mix. Beat with wire whisk for 2 minutes or until well blended; spread over brownie, leaving a 1-inch border around the edge. Sprinkle with crushed cookies to resemble dirt. Cut into 16 wedges to serve.
Mix together butter and 1/2 cup brown sugar; press into an 8-inch square pan. Bake at 325° for 10 minutes. Mix remaining ingredients together thoroughly. Spread over baked layer. Return to oven to bake 1/2 hour or until lightly browned.
In heavy pan, put sugar, butter and margarine. Bring mixture to a rolling boil and let boil 6 minutes. Pour over remaining ingredients, mixed. Stir and stir until all is well melted and mixed. Pour into pans to set. Makes about 4 pounds.
Melt margarine in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is syrupy. Remove from heat. Add Rice Krispies cereal and stir until well coated. Press warm mixture evenly and firmly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yields 24 (2 x 2-inch) treats.
Blend all ingredients together in blender and pour into greased pie plate. Bake in oven at 350° until firm.
Cut green onions with some tops. Shred dried beef and mix with cream	cheese. Add garlic salt and Worcestershire sauce. Mix together and form a ball. Refrigerate overnight.
Melt oleo, add onion, parsley, and clams with juice. Add bread crumbs to a consistency that is slightly mushy, as it becomes drier when it's reheated. Can be reheated in microwave, small double boiler, or oven in quahog shells - whatever. Sprinkle with paprika.
Brown hamburger meat and drain. Add to remaining ingredients. Simmer approximately 2 hours. Delicious on a cold night.
Mix ingredients in order listed above. Drop onto cookie sheet by tablespoon or ice cream scoop. Flatten. Bake at 350° for 12 minutes. Do not overbake.
Cook to boil, but don't overcook (large crock-pot works best). Serve with tortilla chips or crackers. Sprinkle with Cheddar cheese. Season with picante, if desired.
Make the following layers: cake, Cool Whip, cake, yogurt, cake, nuts, cake, pineapple and top with strawberries.
Put all ingredients except oil in a deep mixer bowl. As you run the mixer on medium speed, slowly add salad oil.
Mix all ingredients in 1 1/2-quart baking dish. Bake for 30 minutes at 350°. Serve with low salt Triscuits crackers.
Combine sugar, water and cream of tartar. Cover and boil 5 minutes. Uncover, wipe sides of saucepan with a damp cloth. Boil without stirring to firm ball stage (245° to 248°). Pour slowly, stirring constantly, over stiffly beaten egg whites. Add flavoring. Continue beating until candy holds its shape when dropped from a spoon. Drop teaspoonful onto waxed paper. Sprinkle with nuts.
Mix all ingredients. Shape into small roll. Keep in refrigerator overnight. Slice thin and bake in a 350° oven for a few minutes.
Mix grape juice, sugar, lemon juice and water. Let stand until sugar is dissolved. Add cream and mix. Pour into freezer container and freeze. Makes 1 gallon.
Saute meat until browned. Drain off fat. Add onion soup mix and rice to meat. Stir well. Put cabbage in large casserole dish. Add salt and pepper. Spread meat mixture over cabbage. Mix water and tomato soup together and pour over the meat and cabbage. Cover and bake at 325° for 1 hour and 45 minutes or until cabbage is tender.
Bring water, sugar and cream of tartar to a boil in saucepan. Add crackers; boil 2 minutes more. Pour into pie crust; sprinkle with brown sugar and cinnamon. Cover with top crust. Bake at 350° for 30 minutes. Cool before cutting.
Cook noodles according to directions on package. Put cooked noodles in bottom of ovenproof dish. Put tuna on top of noodles. Add grated cheese on top. Cook in microwave for 3 to 5 minutes (until cheese is melted) on High.
Prepare the Port Mushroom Sauce; set aside and keep warm. Combine mushrooms and flour in a bowl; toss. Combine the wine, shallots and balsamic vinegar in a medium skillet. Bring to boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire sauce, tomato paste and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard. Yield: 1 cup.
Cook ziti; drain. Cook broccoli; drain. Combine; let cool. Saute garlic pieces in olive oil; add to mixture. Serve with Italian sausage or smoked sausage and a salad.
Mix first 4 ingredients together. Pat into 9 x 13-inch pan. Refrigerate. Melt chocolate chips in microwave. Spread over mixture. Chill.
Combine condensed milk with water, beaten egg yolks and vanilla. Fold in heavy cream that has been whipped until fluffy. Pour the mixture into a 2-quart foil-lined container (such as a loaf pan). Cover pan with foil or plastic wrap and freeze for 6 hours or until firm.
Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure sifted flour. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350°. Drop teaspoonful of dough into powdered sugar. Roll in sugar and shape into balls. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake. Makes 6 dozen.
Saute onion and pecans in butter until onion is tender. Combine cream cheese, 1 Tbsp. milk, salt and cumin. Add nut mixture and chicken. Stir until well combined. Spoon about 1/3 c. chicken mixture onto each tortilla (near the edge) and roll up. Place filled tortilla (seam side down) in greased baking dish. In another bowl, combine soup, sour cream, 1 c. milk, and jalapenos. Pour over enchiladas. Cover with foil and bake at 350° for 35 minutes. Uncover and sprinkle with cheese, and bake until cheese melts. Makes 6.
*If I have ground pork, I decrease the beef by 1/2 pound and use 1/2 pound ground pork.
Mix cracker crumbs, oleo and powdered sugar. Press in 9 x 13-inch pan (up sides). Save some for top. Dissolve and cool over cold water, Jell-O and hot water. Cream the cheese, sugar and vanilla; cream together with fork. Chill evaporated milk, beaters and bowl. Whip until stiff (approximately 5 to 7 minutes). Add Jell-O , then cream cheese; blend. Pour into crust. Top with reserved crumb mixture. Store in refrigerator 12 hours or more.
Peel apples and remove core; slice apples in thin slices and put in lightly greased round pie pan. In a bowl, mix oats, sugar and flour. Add butter or margarine and stir until you have a crumbly mixture. Pour mixture on apples. Bake at 350° for 35 minutes. Makes 6 servings.
Mix flour and salt together. Cut shortening in with fork until crumbly. Add cold water.
Mix flour, sugar, cinnamon, nutmeg, allspice and cloves in big bowl. Make a well and add oil, egg yolks and cold water. Beat with spoon until smooth. Measure egg whites and cream of tartar into large bowl, whip until it forms stiff peaks. Pour egg yolk mixture gradually over whipped egg whites, gently folding with spoon until blended. Pour into ungreased tube pan. Bake 1 hour at 325°. Cool before icing.
Boil sugar, water and Karo syrup to 280° on a candy thermometer. Add other ingredients and boil to 300°.
Mix all ingredients together and put bacon on top. Put in buttered casserole and bake at 350° until it is browned. You may cook ground beef with the onion.
Boil the first 3 ingredients together in a large heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° on thermometer or until drops of syrup form hard and brittle threads in cold water. Remove from heat. Stir in the desired flavoring and food coloring if desired. Pour onto foil covered pan (about 18 x 24-inches) that has been sprinkled with powdered sugar. Cool thoroughly. Break into pieces. Store in airtight container.
Heat milk and chocolate over low heat until chocolate is melted. Remove from heat. Stir in vanilla, salt and nuts. Chill in buttered 8 x 4-inch pan. Cut into squares.
In saucepan combine the 1 1/2 cups sugar, corn starch, cinnamon and stir in water. Cook and stir until thickened and bubbly. Add peaches, return to boiling. Cover and keep warm over very low heat.
Melt shortening in 10 inch skillet; add onion and ground beef and brown lightly. Add tomato sauce, salt, chili powder, and pepper; mix thoroughly; simmer while preparing cornbread batter. Slice green pepper into 7 rings. Turn meat out of skillet; place pepper rings around edge of skillet with one in the middle. Spoon meat back over rings; pour cornbread batter over meat. Bake at 425° for 20 to 25 minutes. Makes 6 servings.
Preheat oven to broil. Clean mushrooms; discard stems. Fill mushroom caps with whipped cream cheese. Place on cookie sheet. Broil 5 minutes or until lightly browned. Makes approximately 3 dozen.
Heat oven to 350°. Grease 1 1/2-quart round casserole. Cover potatoes with boiling water in small bowl. Let stand uncovered 10 minutes; drain thoroughly. Beat milk and eggs with hand beater. Mix all ingredients in casserole. Bake, uncovered, until potatoes are tender and top is golden brown, 45 to 50 minutes. Makes 6 servings.
Combine all ingredients in blender and blend for 1 minute. Makes 5 1/2 cups. May be frozen.
Mix ingredients in saucepan until well blended. Cook over medium heat for 4 minutes, stirring constantly, until mixture thickens to mashed potato thickness. Cover with damp cloth to cool. Knead as you would dough. Do not eat.
Cook broccoli according to package directions and place in greased casserole. Mix other ingredients (except crumbs) and pour over the broccoli. Top with cracker crumbs and bake at 350° for about 30 minutes.
Mix and put in casserole, cover with Ritz Cracker crumbs. Heat until bubbly. Don't overcook as it is best if celery is still crisp. Serves 6.
Brown hamburger. Add 1 1/2 cups tomato sauce and taco seasoning. Mix, stirring well. Put 2 cups corn chips in bottom of pan. Spoon meat mixture over this. Combine remaining tomato sauce with refried beans. Spread over meat mixture. Bake at 375° for 25 minutes. Sprinkle with cheese and remaining corn chips. Bake 5 more minutes.
Put butter and cream cheese in a mixing bowl. Let it soften, then blend until creamy. Add sugar, 1/2 cup at a time, until real fluffy. Add eggs, one at a time, and mix real good, then add flour, 1/4 cup at a time, and blend on low until you have used all the flour. Stir in vanilla. Put in 10-inch tube pan and bake at 300° for 1 1/2 hours.
Preheat oven to 350°. Combine eggs, sugar, corn syrup, butter and vanilla. Fold in chocolate morsels and pecans. Pour into pie shell. Bake 45 to 50 minutes, or until set.
Fry bacon until crisp and remove and add onion and pepper. Add remaining ingredients and bacon. Bake in a greased casserole in oven at 350°, about 30 minutes.
Combine dry ingredients in a large mixing bowl. Add beaten eggs and oil, stirring with a large spoon until moist. (Do not beat.) Stir in vanilla, pineapple, bananas and 1 cup of nuts. Spoon into 3 greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes, then remove. Cool completely before icing.
Preheat oven to 350°. Grease cookie sheets. In medium bowl, combine all ingredients. Roll generous teaspoonful of dough in hands to make ball. Place on baking sheet. Bake for 35 minutes. Remove and cool on wire racks. When cool, roll in powdered sugar. Makes about 3 dozen.
Melt 2/3 cup butter and stir together with graham cracker crumbs. Press into bottom of a 13 x 9-inch baking pan.
Mix Cool Whip and dry orange jello. Mix well and add cottage cheese, oranges and pineapple. Chill for 3 hours. Also can use miniature marshmallows if prefer (about 1 cup).
Combine and simmer on stove or in crock-pot. Serve with grated cheese, optional.
Divide the dough into 6 pieces. Dip each in flour. Roll each piece into a snake. Add raisins for eyes. Melt the margarine. Color half the margarine red and half green. Use it to paint the snakes like boas. Place on a cookie sheet and bake at 350° for 15 minutes. Serves 6.
Boil chicken, then remove bone. Save some broth to use in salad. Chill chicken, onion, pickle and eggs; then grind in a sausage grinder. Add salt, pepper, celery seed and mayonnaise along with some broth. Keep refrigerated. Makes 1 1/2 to 2-quarts.
Combine crushed cereal, brown sugar and butter; mix thoroughly. Reserve 1/4 cup crumb mixture for garnish. Press remaining mixture firmly into 9-inch pie pan. Bake at 350° for 5 to 8 minutes. Cool, then freeze. Allow lemonade concentrate and ice cream to thaw just enough to mix easily. Spread in pie shell and garnish with reserved crumbs and lemon slices. Return to freezer; keep frozen until serving.