HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease bottom of 9 x 13-inch pan. Spread marshmallows over bottom of pan. Mix white cake as directed on box. Combine dry jello and strawberries and pour over cake batter. Bake at 350° for 45 to 50 minutes until toothpick comes out clean.
Drain all beans. Chop celery, onions and peppers. Toss all together and let stand for 24 hours.
Cream together the powdered sugar, white sugar and butter or margarine. Add vegetable oil, eggs and vanilla. Sift together, then add to the mixture the flour, soda, salt and cream of tartar. Chill dough. Form into balls and press with a glass dipped in sugar. Bake 10 minutes at 375°.
Combine milk and flour in a small saucepan over low heat, stirring until it thickens and boils. Let cool. Cream butter and sugar until fluffy. Add vanilla and cooled flour mixture. Beat in electric mixer at medium speed until all ingredients are dissolved, about 10 minutes. Frost cake; chill in refrigerator. More delicious if topped with your own chocolate icing, thinned to slow pouring consistency. Enjoy.
Make a batter of the eggs with some salt and pepper. Dip cubed pork in batter and brown in the oil. Drain meat and add the bell pepper, garlic, salt, pineapple, soy sauce, vinegar, sugar and stock. Thicken with cornstarch to desired consistency.
Cream sugar and butter until light and fluffy. Beat in egg until blended. Beat in undrained pineapple and vanilla. Combine oats, flour, orange peel, baking powder, salt and cinnamon. Beat into pineapple mixture until blended. Stir in raisins, coconut and walnuts. Spoon 2 tablespoons of batter onto greased cookie sheet. Bake in 350° oven 15 to 20 minutes. Remove to wire rack to cool. Store in refrigerator. Each cookie contains 173 calories.
Preheat oven to 350°. Arrange broccoli crosswise in pan. Mix Bisquick, milk, egg and soup. Beat 30 strokes with wire whisk. Pour over broccoli in center of dish. Sprinkle with turkey, cheese and pimento. Bake until center is set, about 30 minutes.
Mix all ingredients together. Put in glass dish (approximately 9 x 9-inch). Bake at 350° for 30 minutes. Serve with Tostitos.
Cream butter and beat in orange juice and vanilla. Gradually add the powdered sugar. Add additional orange juice until it is spreading consistency.
Heat oven to 350°. Grease and flour Bundt pan. Combine ingredients in large mixing bowl. Mix on medium for 4 minutes. Bake for 40 to 45 minutes. Cool 10 minutes and turn out on cake plate. Sprinkle with powdered sugar or use drizzle icing. Also good with Cool Whip on top.
Grease and flour a loaf pan, 9 x 5 x 3-inches. Mix 1 cup sugar, shortening, eggs and vanilla. Stir in flour, baking powder, soda and salt until smooth. Stir in apples and nuts. Spread in pan. Mix 1 tablespoon sugar and the cinnamon. Sprinkle over batter. Bake at 350° for 50 to 60 minutes, until wooden pick inserted in center comes out clean.
Combine flour, cocoa, baking powder and salt in a small bowl. In a medium bowl, beat sugar, butter, eggs and vanilla together. Mix in dry ingredients. Mix in chips. Spread batter into greased 8 x 8-inch baking dish. Bake at 350° for 25 minutes. Cool and cut into squares. Makes enough to serve 12.
Measure flour, soda and salt and sift. Cream shortening with sugar until fluffy. Beat in egg, lemon juice, rind and pecans. Sift in flour mixture, blending well. Shape into 2 long rolls; wrap in wax paper and chill overnight. Slice dough 1/4-inch thick. Place on cookie sheet. Bake at 375° for 8 minutes or until golden brown around edges. Place on wire racks. Cool completely.
Mix all ingredients together and store in a tightly sealed container. Use 2 teaspoons per cup of boiling water.
Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves. Beat egg yolks; combine with milk, butter and pumpkin. Add to dry ingredients. Beat egg whites until stiff; fold into batter. Pour mixture onto hot waffle iron; sprinkle each waffle with 3 tablespoons pecans. Bake until lightly browned (3 minutes). Serve warm with maple syrup. Yield: 8 (9-inch) waffles.
Break up lettuce in large container. Slice onion over lettuce. Break the cauliflower into small pieces or slice. Spread uncooked frozen peas. Sprinkle cheese over next layer. Fry bacon until crisp and crumble over top. Mix the mayonnaise with Hidden Valley Ranch salad seasoning; mix well. Spread mayonnaise mixture carefully over entire top of salad. Cover tightly and refrigerate overnight. Mix all ingredients thoroughly before serving.
Place cutting blade in food processor bowl. Process eggs, a few tablespoons of the oil and remaining ingredients (except oil) until garlic cloves are completely chopped fine. While machine is running, pour remaining oil through the feed tube in a slow, steady stream. The longer the processor runs, the thicker the mayonnaise.
Break up angel food cake in 9 x 13-inch pan. Make up vanilla pudding. After you make pudding, add sour cream to pudding. Put over cake. Put cherry pie filling over vanilla pudding. No cooking, just eat.
Dissolve coffee in vinegar in a heavy 3-quart saucepan. Add sugar and syrup. Bring to a boil over medium heat until sugar dissolves. Boil without stirring to 300° or small amount separates into a hard brittle thread in cold water. Remove from heat. Quickly stir in the soda, mixing thoroughly. Pour into lightly greased 13 x 9 x 2-inch pan. Do not spread or it will not be spongy. This will spread itself. Cool. Break into pieces.
Preheat oven to 350°. In large bowl, combine noodles, onion, chicken, carrots, green beans, peas, mushrooms, soup, salt and pepper. Pour into an ungreased 8 x 8-inch baking dish. Bake 15 to 20 minutes or until hot. Sprinkle cheese and croutons on top and bake an additional 5 minutes or until cheese melts. Serves 4.
In saucepan, combine ketchup, coffee, oil, Worcestershire sauce, brown sugar and vinegar. Bring to boil, uncovered. Reduce heat to low. Simmer 5 minutes. Remove from heat. Add soy sauce and sesame oil. Cover and refrigerate overnight. Before using, warm to room temperature.
Heat margarine and applesauce until margarine is melted. Mix dry ingredients, nuts and raisins. Combine the two mixtures. Mix thoroughly. Pour into greased 8 1/2 x 4 1/2-inch loaf pan. Bake 1 hour at 325°. Remove from pan and cool 24 hours before slicing.
Mix all ingredients in saucepan. Cook for 5 minutes. Spread on 3 layers of cake.
In a small mixing bowl, stir together pineapple, brown sugar, the 1/4 cup coconut, and the 2 tablespoons butter. Mix well. Spread pineapple mixture evenly over the bottom of the pastry shell. Cover edge of pastry with foil. Bake in a 425° oven for 5 minutes. Remove foil. Continue baking about 10 minutes more or until golden. Cool completely on a wire rack.
Stir together flour, soda and 1/4 tsp. salt. Beat butter and shortening for 30 seconds; add sugars and beat till fluffy. Add egg, orange peel, orange juice and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Stir in chocolate. Shape into two 8-inch rolls. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 -inch slices. Place on ungreased cookie sheet. Bake in 375 degree oven 10-12 minutes or until done. Makes about 60.
Coat 1 qt. baking dish with butter and dust sides and bottom with bread crumbs. Layer sliced precooked potato and sliced eggs. Cover with 1/2 sour cream. Dash with pepper, salt and 1 tsp. butter. Repeat. Top with a sprinkling of paprika.
Put all ingredients in bowl and mix thoroughly. Chill several hours or overnight. Roll in balls and roll in powdered sugar. Bake 10 minutes at 325°.
Put rhubarb in the bottom of 9 x 13 pan; then layer with marshmallows. Sprinkle with sugar, then dry jello. Mix cake as directed on box and spread over top. Bake at 350° for 40 minutes!
Mix all dry ingredients together until it crumbles. Place in an oblong pan. Bake at 375° for 15 minutes, then at 350° for 15 or 20 minutes.
Cook rice; saute onion, green pepper and celery in melted oleo until tender. Combine all ingredients and bake at 350° for 40 to 45 minutes.
Grease a pie pan well. Beat the egg whites real stiff. Add sugar, a little at a time. Add vanilla. Fold in pecans or walnuts and the cracker crumbs. Pour into pie pan. Bake 30 minutes at 350°. Cool. Top with whipped topping. Refrigerate.
Rub woodcocks inside and out with salt and candlefish oil. Roast over fire until tender inside but crisp outside. As birds roast, add more oil and salt, brushed on with a green branch.
Combine all ingredients and refrigerate 1/2 hour. Green grapes may be added, if desired. Now fold creamy fruit mixture into chilled rice and serve.
Cook sugar and water to soft ball stage. Pour over marshmallow cream in large bowl (not plastic). Mix well. Add nuts and salt. Beat by hand until candy starts to lose gloss. Drop by teaspoonfuls onto waxed paper.
Cook in crock-pot 8 to 12 hours on low or 6 hours on high. Can be served with noodles or rice.
Brown ground beef and onion in skillet; pour off excess grease. Season with salt and pepper to taste. Add 1/2 to 2/3 Velveeta cheese to ground beef until melted. Lightly butter and warm tortillas. Fill tortillas with ground beef mixture; roll and place in baking dish. Melt remainder of Velveeta and sour cream and pour over enchiladas. Bake at 350° for 20 to 30 minutes.
Bake cake as directed. When cool, crumble 1/2 cake in punch bowl. Mix pudding as directed. When set, mix with Cool Whip. Pour 1/2 mixture over crumbled cake. Spread half the pineapple on top. Spread half the pie filling. Sprinkle with 1/2 pecan pieces. Repeat the process, starting with other half of cake, put in refrigerator until ready to serve.
Cut sausage into bite size pieces and brown in oven in 13 x 9-inch baking dish. Drain. Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low heat, stirring constantly, until clear and thickened. Stir in remaining ingredients. Pour over sausage. Bake at 300° for 40 minutes.
Mix well all the ingredients listed in a large bowl. Pour into 2 sprayed 13 x 9-inch pans or 1 large pan (such as a restaurant chaffer pan). Bake at 350° for approximately 1 hour. Serves 65.
In bowl mix the boiling water, sugar, margarine, salt and egg. In a separate glass bowl dissolve yeast in 1/2 cup warm water. Mix the contents of both bowls together and add 3 1/2 cups flour. Stir well with wooden spoon until well mixed. Put in plastic bowl. Cover with wax paper and a cloth. Put in refrigerator overnight. Next day, take out and make into rolls. Cover and let dough rise about 2 hours or until very light. Brush with melted butter and bake at 425° for 12 to 15 minutes.
Mix all ingredients and beat 4 minutes at medium speed. Bake at 350° for 40 to 45 minutes.
Soak cucumbers in brine 14 days, using 3 cups non-iodized salt to 1 gallon of water. Soak in stone jar (may use plastic bucket). Weight slices into liquid with plates or something heavy. Wash, then soak overnight in alum water. Rinse and soak 6 hours in vinegar. Pour vinegar off and discard. Add sugar and spices (tied in cheesecloth) to cucumbers. Let stand. Sugar will make enough liquid to cover pickles. Stir occasionally with hand until sugar dissolves. Pickles never need to be heated. May be stored in stone jar or plastic bucket. May remove a jar and refrigerate for crispness.
Brown hamburger and onions in skillet. Set aside. Mix soy sauce, mushroom soup and water together until smooth. In casserole dish, mix together hamburger mixture, soup mixture and rice. Bake at 350° for 1 1/2 hours. Be sure to stir at least every half an hour. You may stir more, if needed.
Preheat the oven to 350°. Grease a 9 x 9 x 2 inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 c. of the cheddar cheese, 1 c. of the white cheddar cheese, the hand and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.
Chop broccoli, cauliflower and red onions to desired size. Add Cheddar cheese and sunflower seeds.
Prepare rice according to package directions. In a skillet cook and crumble sausage. Add onion; cook until tender, drain. Stir in tomatoes and green chilies and chili powder. Add rice and stir in cheese.
Add to broth; pour into mold and chill. Can use a Bundt pan for mold. When taken out of mold to serve, I put canned crab apples around it.
Mix all ingredients together, reserving patties and 2 cups of batter. Put rest of batter in a 13 x 9-inch pan. Put patties on top of this, then add rest of batter. Bake in 350° oven for 50 to 55 minutes.
Mix all ingredients together in large bowl. Use a 13 x 9-inch cake pan. Bake at 350° for approximately 35 minutes.
Combine and fluff all ingredients, except for ice cream, then add ice cream. Store in freezer. Put 3 tablespoons mixer to 1 cup water; heat, add rum as desired. Stir and top with whipped cream and cinnamon stick.
Simmer onion in oil until it turns yellow. Take out onion and put in small bowl. In another bowl, add hamburger, egg, salt, pepper and 3 teaspoons grated Parmesan cheese. Mix together. Make into balls, drop in oil and brown. In a large pan, empty tomato juice, sugar, a little more salt and pepper, a little more Parmesan cheese and the garlic. Add simmered onions and browned meat balls. Let simmer for about 1 hour. Add catsup and pizza sauce. Simmer for 1 more hour. Makes enough sauce for 1 box of spaghetti. (This sauce freezes well, also.)
Slice	potatoes and	cook in water. Drain. Slice onions. Layer potatoes and onions in 10 x 13-inch glass dish sprayed with cooking oil. Pour	dressing over potatoes and onions. Sprinkle cheese on top. Cover and bake 15 minutes at 350°, uncover and bake 10 minutes more to brown.
Melt margarine and beat eggs slightly. Mix all ingredients thoroughly and pour into unbaked pie shell. (Use your favorite pastry recipe.) Bake at 325° until filling is firm.
Cream butter, cream cheese and sugar until light and fluffy. Add egg yolk and almond extract; beat well. Combine flour, baking powder and salt. Gradually add to creamed mixture. Stir in 3 cups of coconut. Cover tightly and chill until firm.
Thaw spinach and drain well. Butter a large baking pan. Process bread into fine crumbs. Chop onion. Cook onion in oil until soft, about 2 minutes. Whisk eggs with milk, basil, salt and pepper. Add spinach, onion, turkey, bread crumbs and lemon juice; mix well. Turn mixture out into baking pan and form it into a 9 x 5-inch loaf. Brush with ketchup and bake 30 minutes in 350° oven. Melt butter. Baste loaf with butter and continue to bake, basting occasionally.
Dissolve yeast in warm water. Add sugar, salt and oil. Stir in half of flour and mix well, then work in rest of flour. Roll dough out in four 7-inch rounds, 1/8-inch thick. Put fried bulk sausage, pizza sauce, mushrooms and cheese on each round. Fold dough over and press edges real tight. Deep fry in hot lard for 10 minutes on a side. You may add different items, whatever you prefer on your pizza.
Mix shortening, sugar and egg together. Add dry ingredients. Roll dough into small balls and dip top in water, then sugar. Bake on greased baking sheet about 15 minutes at 350°.
In large bowl, combine all ingredients except lettuce; toss gently. Serve on lettuce-lined plates. Serves 6.
Brown ground beef; drain excess grease off but not thoroughly. Add all other ingredients and simmer for 30 minutes to an hour stirring occasionally.
Mix together apples with sugar and cinnamon mixture. Pour 1/2 of batter into a greased and floured tube pan. Place 1/2 apple mixture on top of butter, pouring 1/2 sugar and cinnamon on them. Repeat. Bake at 350° for 1 hour and 10 minutes. Remove from pan and sprinkle with powdered sugar.
Cook noodles and drain. Combine all ingredients. Pour into large, rectangular baking dish. Cook 1 hour at 350°.
Mix all ingredients at low speed for 2 minutes. Pour into 9-inch square pan or Bundt pan and bake for 35 minutes at 350°.
Cook meat over medium heat just long enough to get redness out. Add onions, garlic, bell pepper, celery, salt, pepper and water. Simmer 3 hours. Add tomato paste and sauce. Simmer 1 hour longer. Add pinch of oregano, sweet basil, rosemary and 1 small can mushrooms. Freezes well. When I make spaghetti sauce, I double the recipe, because it takes so long to cook. I freeze it and use this sauce in my lasagna and spaghetti. We like it.
Peel eggplant; put in 3-quart boiler. Put 1 quart water in. Boil until tender; drain water off and chip up onion in the pot. Pour milk, margarine, black pepper and salt to suit taste. Bring to boil about 10 minutes. Put crackers in when ready to eat.
Dice pork sausage and hamburger; brown in frying pan. Drain grease from pan. Add water and beef granules to meat; season to taste. Add vegetables; simmer until vegetables slightly crisp. Thicken mixture with cornstarch. Make rice according to package directions. Serve mixture over rice with chow mein noodles, if desired. Serves 8 to 10.
Cream together in small bowl the cream cheese, margarine and confectioners sugar. Mix in a large bowl until thick the milk, pudding and vanilla. Mix the ingredients together with Cool Whip.
Mash avocados with lemon juice, salt and pepper. Combine sour cream with mayonnaise and taco mix. Set aside.
Preheat oven to 375°. In a large bowl mix sugars with margarine. Mix in dry ingredients. Add eggs and milk. Stir in flour. Add nuts. Spray cookie sheet with nonstick cooking spray. Spoon onto cookie sheet 2-inches apart with teaspoon. Bake until slightly browned around edges (about 5 to 7 minutes). Remove from sheet and place cookies on cooling rack. Makes about 6 dozen.
Place in refrigerator for 45 minutes. Mix juice and milk together. Whip cream; fold in. Pour into shell. Chill overnight.
In saucepan, combine preserves, lemon juice, mustard and ginger. Cook and stir until well blended. Add frankfurters; heat thoroughly. Serve hot with toothpicks.
Cube stew beef or steak (size of dice). In separate pan, add large can peeled tomatoes. Add 1 small can tomato paste. Add softened onion and peppers. After browning meat, add to other ingredients. Let simmer for a couple of hours after adding caraway seeds. Peel and dice small potatoes and add to simmering ingredients. When potatoes are soft, let simmer or serve the next day. (Tastes better.)
Layer potatoes in a 13 x 9 x 2-inch pan or baking dish. Sprinkle with salt. Set aside.
Combine first four ingredients in saucepan; cook over medium heat, stirring occasionally, until blended. Drizzle mixture over about 2 1/2 pounds chicken in a 13 x 9 x 2-inch dish.
Cook corn in enough water to cover 5 to 7 minutes; drain. Set aside. In a large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt (if desired), basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add corn, tomatoes, onion and peppers to oil mixture; mix well. Cover and chill for several hours or overnight. Yields 10 servings.
Cover bottom of a 9 x 12-inch cake pan or 2 pie pans with vanilla wafer crumbs. Melt oleo and sugar in a double boiler. Using a mixer, beat in eggs. Cook about 10 minutes. Cool slightly. Pour over wafer crumbs. Sprinkle with chopped nuts. Cool. Place drained apricot halves over top. Blanket with whipped cream. Sprinkle top with more vanilla wafer crumbs.
Bake cake in 2 layers and cool. Split layers to make 4 thin layers. While cake is baking mix condensed milk and lemon juice between each layer. Reserve 1/2 c. of mixture and mix with cool whip, frost top and sides of cake. Store in refrigerator, covered.
Mix together all of the above except corn flakes and butter. Put in baking dish and top with corn flakes and butter. Bake at 350° for 1 hour.
Saute celery and onion in oleo. Add all remaining ingredients except cheese and bake in greased dish at 350° for 30 minutes. Top with grated cheese and bake 5 minutes to melt.
Mix milk, sugar and butter in pan. Stir on medium heat until sugar dissolves and butter melts. Boil until soft ball forms. Stir often. Remove from heat; add rest of ingredients. Stir until smooth. Pour into buttered pan. Cool and cut before it becomes hard.
Mix all ingredients. Pour into a greased, oblong casserole dish and bake for 1 hour at 325°.
Combine chicken, soups, salsa and milk. In 9 x 13-inch pan make layer of tortillas, chicken mix and cheese. Repeat. End with cheese on top. Bake at 350° for 45 minutes.
Brown sausage (drain well). Beat eggs and add to milk. Add salt, mustard and cheese. Line 9 x 13-inch pan with 6 slices of bread. Add sausage and egg mixture over bread. Place in refrigerator overnight. Bake 45 minutes at 350°.
*Make this from 1 tablespoon salt, 1 teaspoon black pepper, 1/4 teaspoon paprika and 1/4 teaspoon garlic salt (not garlic powder).
Chop broccoli and onion. Put in bowl with bacon bits and cheese. Stir together mayonnaise, sugar and vinegar. Pour over salad.
Combine all the ingredients and put into bread. Bake at 350° for 30 minutes. Serve with bread cubes from the bread you have taken from loaf.
Lay crescent rolls in baking dish and bake. Mix Hidden Valley ranch, cream cheese and mayonnaise. Spread over crust. Spread vegetables over cheese mixture. Top with cheese.
Brew tea for about 5 minutes, using tea bags and boiling water. Remove tea bags and set aside. To make sugar syrup, combine sugar and 1 cup water in small saucepan. Bring to a boil. Remove from heat and set aside.
Wash and pack pickles in gallon jug. Pour brine over pickles and let stand 24 hours. Bring above mixture to a full boil. Place garlic cloves and dill in the jar. Pour brine over pickles and tighten lid on jar. Refrigerate jar after it is completely cooled.
Remove core of cabbage head and place head in boiling water until leaves are soft enough to remove one at a time without breaking. Mix hamburger with rice, egg, salt and pepper. Place small ball of hamburger mixture on center of a cabbage leaf and wrap it snugly. Place them in a small roasting pan that has been lined with the outside leaves from the head of cabbage. Fit them in close together. When all the galumphes are in pan, cover with more cabbage leaves. Pour vinegar mixture over them and place lid on tightly. Bake at 325° for about 1 1/2 hours. Pour 1 can of tomato soup (right from the can) over the galumphes and return to oven for 30 minutes. Serve with mashed potatoes. (Sauce from galumphes is very good on the mashed potatoes.)
Mix the pineapple, peanuts and apples. Set aside. Bring to boil pineapple juice with the egg and add vinegar, flour and the sugar. Boil until thick. Cool slightly. Pour over reserved ingredients. Mix well, then add Cool Whip. Cool overnight or all day before serving.
Mix all the ingredients together. Keep refrigerated. Will keep for 2 weeks. Excellent!
Combine cucumbers, celery, peppers and onion. Sprinkle over with salt and let stand 3 hours. Drain dry. Combine remaining ingredients. When the sugar is dissolved in the cold vinegar, add drained-dry vegetables and spoon into containers. These will keep 6 months in refrigerator and indefinitely in the freezer.
Mix ingredients. Cover and refrigerate at least 4 hours. Makes about 1 1/4 cups.
Dissolve yeast in warm water. Add other ingredients and mix; use a mixer. Put in covered bowl and refrigerate overnight. Heat griddle to 350° to 375° and oil surface. Place dough by spoonfuls on surface and flatten so it will cook evenly. Turn when brown. Serve with butter and sugar. Recipe can be halved.
In a 2-quart saucepan, stir together the sugar, corn syrup, water and salt. Cook over medium heat stirring constantly until mixture comes to a boil. Reduce heat. Cook without stirring until temperature reaches 265° on a candy thermometer or until a small amount of syrup dropped into very cold water forms a ball that is hard enough to hold shape, yet plastic.
Beat 1 package of cream cheese with milk and sour cream until smooth. Spread into a 9 inch pie plate lined with plastic wrap. Sprinkle with chopped pecans.
Boil 2 cups water, cinnamon and cloves for 5 minutes. To this, add tea bags and boil for 4 minutes more. Sift out solid particles. Add sugar, lemon juice, orange juice and pineapple juice. Add water to make 1/2 gallon.