HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread cherries across the bottom of 9 x 13 glass baking dish, followed with pineapple. Sprinkle cake mix over fruits. Cut margarine in slices and spread across the top of the mixture. Sprinkle nuts on top. Bake in 350° (preheated) oven for 30 to 40 minutes, until brown.
Mix graham cracker crumbs and melted butter and press into bottom of a 9 x 13 inch pan and 8 x 8 inch pan. Beat egg yolks, add milk and stir. Add lemonade mix and beat until thick with a spoon. Fold in whipped cream. Mix thoroughly and pour over crust. Beat egg whites until thick. Add 3/4 cup sugar, 1 tablespoon at a time. Spoon onto lemon mixture and spread carefully. Brown slightly under the broiler until just golden brown. Watch carefully it only takes a few seconds. Then put in the freezer. Serves 20. You may add some yellow food coloring to lemon mixture to make it look more lemony.
Simmer in pan for 3 minutes the tomato sauce, 1/4 cup oil and 1 onion. Add water, oregano, vinegar, chili powder, sugar and salt. Simmer for 15 minutes.
In a small bowl, combine oil, vinegar, salt and black pepper. Mix all vegetables and cheese in a salad bowl. Pour dressing over, tossing to mix well. Cover and chill 3 to 4 hours, stirring occasionally.
Slice cucumbers very thin (do not peel). Mix cucumbers, salt and onions and let set for 2 hours. Drain and squeeze pickles.
In large bowl, combine all ingredients. Shape into 6 (or more) loaves. Place loaves on rack of greased broiler pan. Spoon barbecue sauce over loaves. Bake at 450° for 25 minutes.
Mix eggs, sugar, salt, butter, orange peel and vanilla. Beat until smooth. Add potatoes, milk, orange juice and coconut; mixing well. Bake	in greased baking dish at 350° or until done (about 1 hour).
Combine chicken, rice, lemon juice, celery, onion, mayonnaise, eggs, soup, salt and pepper thoroughly and place in a greased casserole dish. Mix butter and stuffing mix together and sprinkle on top. Bake at 350° for about 30 minutes.
Spread cream cheese in bottom of 13 x 9-inch casserole dish. Spread chili on top of cream cheese and sprinkle Cheddar cheese over mixture. Bake at 350° for 15 to 20 minutes. Dip with tortilla chips.
Shape into a ball or put into a small bowl. Will keep for a long period of time in refrigerator.
Mix all ingredients well. Shape into small balls. Cook over medium heat until brown, about 20 minutes. Drain well.
Place potatoes on bottom and up sides of 8 x 12-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli, 1/2 can of Durkee French fried onions and tomatoes in potato shell. Combine soup, milk, 1/2 cup cheese and seasonings; pour over beef mixture. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, 2 to 3 minutes longer. Makes 6 servings.
Mix cocoa, oil and butter in saucepan over low heat until butter is melted. Add sugar and mix. Remove from heat and add eggs. Beat well (all in saucepan). Add remaining ingredients and mix well. Pour into greased 9 x 13 pan. Bake at 350° for 30 minutes. Sprinkle with powdered sugar when cool.
Combine all ingredients except cheese in greased casserole dish. Cover with foil and bake for 45 minutes at 350°. Top with cheese and heat until cheese melts.
Allow all ingredients (except coffee) to muddle 1 hour before serving. Blaze for 1 to 2 minutes. Add coffee slowly. May top with whipped cream, if desired.
In large saucepan, combine garden vegetable mix, vegetable juice cocktail, seasoned pepper and salt. Bring to a boil. Add alphabet macaroni and potatoes. Reduce heat to medium. Cook, uncovered, for about 12 to 15 minutes, until macaroni and potatoes are tender. Makes 6 to 8 servings.
Combine oil, sugar, eggs, vanilla, apples, raisins and walnuts. Add flour gradually to mixture and stir well. Bake at 325° for 1 hour and 15 minutes in well-greased and floured Bundt pan.
Make smooth cream sauce with 1 1/2 tablespoons melted margarine, flour, heavy cream and milk. Season with pepper and paprika to taste. Add grated and sharp cheese. Saute onion in margarine and olive oil until soft. Add sweet basil, marjoram, tarragon and parsley to taste. Add cut up canned tomatoes. Stir both types of crabmeat into cream sauce. Add sauteed onion, tomatoes and seasonings. Top with bread crumbs. (I sprinkle paprika and pepper into bread crumbs.) Bake uncovered in casserole for 25 minutes at 325°. This is easy to do ahead and bake later. It will serve 4 people.
Mix jell-o with 1 cup of boiling water per box. Mix well until dissolved. Let cool until lukewarm. Add pie filling, pineapple, and pecans. Mix together and place in dish. Refrigerate until congealed. (Blueberry pie filling and blackberry jell-o can be substitute for cherry).
Cook hamburger with chopped onion. Rinse meat and return to pot. Add remaining ingredients. Bring to boil and simmer 30 minutes.
Fry sausage; drain. Mix flour with sausage and place in bottom of pie crust. Beat eggs, milk, cheese, salt and pepper together and pour over sausage. Bake 30 minutes at 350°.
Fry the hamburger. Crush chips into bottom of greased 13 x 9-inch casserole dish. Put meat over chips. Mix soup and water in frying pan together and pour over meat and chips. Slice cheese and lay over complete top of casserole. Bake at 350° for 20 minutes or until cheese is melted.
Cream butter and sugar; add vanilla and flour, then add nuts. Roll in balls and place on lightly greased cookie sheet. Bake at 325° for 25 minutes.
Mix broccoli, bacon, onion and shredded Cheddar cheese in a large bowl. Mix mayonnaise, vinegar and sugar until blended. Pour mixture over broccoli mixture and toss thoroughly. Cover and refrigerate until ready to serve.
Cook rice according to directions on package. Spray skillet with Pam cooking spray or heat 3 tablespoons cooking oil in skillet on medium heat. Sprinkle chicken strips heavily with fajita seasoning and fry in the skillet until lightly browned. Place onion on top of chicken fingers and put a lid on the skillet. When onion is tender (not soft), remove lid and turn over chicken fingers. Place tomatoes on top. Replace the lid on the skillet until tomatoes are slightly soft. The fajita seasoning sometimes makes the chicken appear blackened. This is okay. Place rice on plates and put chicken, onion and tomatoes on top.
Thaw potatoes before mixing ingredients. Mix first 8 ingredients and put in a 9 x 13 pan. Mix the 1/4 cup melted butter with corn flakes and put on top. Bake for 45 to 60 minutes at 350°.
Melt Milky Ways and 1/2 the margarine in a saucepan. Cream rest of margarine with the sugar. Add eggs, one at a time, to the margarine and sugar. Beat well. Combine flour, soda and salt; add to creamed mixture. Add milk, nuts and vanilla. Stir in Milky Way mixture. Bake in a greased and floured 9 x 13-inch pan at 325° for 1 hour or until done.
Cook and drain broccoli as to package directions. Mix cheese with rice. Add soup and broccoli. Pour into a greased casserole dish. Sprinkle with bread crumbs and dot with butter. Bake at 350° for 45 minutes.
Mix together. Put in a 9 x 13-inch casserole dish. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes.
Cream the sugar and butter. Add egg and stir well. Add molasses, stirring until well mixed. Sift together flour, soda, cinnamon, ginger, cloves and salt. Beat until smooth. The batter is soft but makes a fine cake. Bake in shallow greased pan. Bake for 35 minutes in a 325° to 350° oven.
Dice onions in 5-quart saucepan. Add other ingredients and simmer for 3 hours on low heat.
In a large pan, boil chicken broth, onion peppers, celery and mushrooms. Add Rotel and noodles, cook for 20 minutes. In baking dish add chicken, spaghetti noodle mixture and cut up velveeta cheese. Bake at 400 degrees for 40 minutes.
Make instant pudding according to directions. Add the condensed milk and mix well. Pinch the angel food cake into pieces. In a bowl, place a layer of cake, then pudding mixture, then Cool Whip and lastly crushed Butterfingers. Continue until all is used, ending with Butterfingers. Refrigerate.
Combine sugar, cinnamon, nutmeg, milk, egg and oil. Mix in flours, baking powder and salt until flour is moistened. Stir in cereal and nuts. Pour in paper covered tins. Bake at 400° for 30 to 35 minutes. Makes 6 jumbo or 12 regular muffins.
Sift the dry ingredients into a bowl; beat eggs lightly in a smaller bowl. Make a well in the center of dry ingredients and add eggs, milk and butter.	(Add extra milk to the desired consistency.) Cook over medium heat on a nonstick griddle until bubbles surface; flip and cook until golden brown.
Brown and drain beef and sausage. Put in crock-pot. Melt desired amount of Velveeta cheese (1/2 to 3/4 box) on top of the meat in the crock-pot. When cheese is melted, it is ready. Serve with your favorite crackers.
Mix water and lime. Pour over cucumbers and soak 24 hours, stirring occasionally. Rinse thoroughly and put fresh water over cucumbers; let soak 3 hours. Rinse thoroughly. Boil solution of the sugar, vinegar, salt, pickling spice, cloves and celery seed. Add cucumbers and bring to a boil again; reduce to simmer and simmer 35 minutes. Put into jars and seal. Do not soak in aluminum or granite pan.
Preheat oven to 350°. Cook noodles as directed on package. Rinse and drain. Remove sausage from casing, cook with onion in skillet over low heat until browned, breaking sausage into small pieces; drain.
Let cheese stand at room temperature until soft. Beat until fluffy. Stir in condensed milk. Add lemon juice and vanilla. Stir until blended. Pour into prepared crust. Chill 2 to 3 hours before garnishing pie with cherry pie filling or strawberries.
Cut bacon in tiny pieces. Cook until crisp. Remove and saute onion in bacon drippings. Add sugar, vinegar, bean juice, salt and pepper. Pour over beans overnight. Heat; add bacon bits. Sprinkle crumbled cheese generously over beans. May also be served at room temperature. Serves 4.
Mix all ingredients together in a bowl. If you use the yellow cake mix, add 1/2 cup melted margarine to the other ingredients. Pour into 9-inch Bundt pan and bake 30 to 35 minutes at 325°. Allow to cool. Remove cake from pan and refrigerate about 1/2 hour. Stick holes in cake with fork and spread with frosting.
Sift dry ingredients into large bowl twice. Make a hole in center and add beaten eggs and oil. Mix together well. Batter will be thick. Then add carrots; mix again well. Last, add nuts and vanilla. Bake in floured tube pan 1 hour at 325°. Frost with Cream Nut Frosting.
Cut broccoli in bite-sized pieces, including stalk (peel if tough). Blanch or steam until just tender; amount of "crunch" a matter of personal taste. Drain and cool. Mix all ingredients. Chill, if desired, before serving.
Mix ingredients in casserole dish and top with buttered bread crumbs. Bake at 375° for 25 minutes.
Let creamed cheese and liverwurst soften. Mix liverwurst with beaters, add some onion dip, lemon jiuce and Worcestershire to taste. Keep sampling until it tastes ok. Put creamed cheese in another bowl, add onion dip to it, 1 Tbsp. at a time until you get a nice spreading consistency. Put liverwurst spread in refrigerator while getting creamed cheese ready. Spread creamed cheese tipping over top of liverwurst ball. sprinkle with parsley, chives, green onions, crisp bacon, or whatever. Serve on small slices of bread.
Preheat oven to 350°. Spray baking pan with vegetable spray. Slightly beat egg and add milk, molasses and oil; blend. Mix together the corn meal, flour, sugar and baking powder. Add wet ingredients; mix only to blend in dry ingredients. Scrape into baking pan. Bake for 20 to 25 minutes, or until corn bread separates from the sides of the pan and the center returns to the touch.
Beat together the cream cheese, sugar and Cool Whip. Set aside. Mix together the pretzels, melted oleo and sugar. Spread in a 9 x 13-inch pan. Bake at 400° for 12 minutes. Cool.
Combine all ingredients. Bake small ice cream scoops of dough on a lightly greased cookie sheet at 375° for ten to twelve minutes.
Alternate layers of potatoes, green pepper and onion in greased baking dish; season each layer with salt and pepper. Mix soup and milk; pour over potatoes. Cover and bake at 350° for 1 1/2 hours. Serves 8.
Mix all ingredients, pour into muffin pans. Bake at 325° for 20 minutes.
Preheat oven to 350°. Combine brownie mix with eggs, water, oil, and pecans in large bowl. Stir until well blended. Spread into a greased 9 inch pan. Bake for 35-40 minutes. Remove from heat.
Put all ingredients in top of double boiler. Let stand at room temperature for 30 minutes. Cook over boiling water until thickened (2 to 3 minutes). Serve at once. The secret is letting it set until it comes to room temperature.
Mix together dressing, sugar and curry powder. Combine cabbage, pineapple and peanuts. Blend together and serve on a leaf of lettuce.
Mix first 5 ingredients together. Pour 1/2 of batter in a sheet pan, spreading evenly. Mix together brown sugar and cinnamon. Sprinkle half of this over batter and pour remaining batter over sugar mixture.	Sprinkle rest of brown sugar on top. Bake at 300° for 45 minutes or until done.
Mix the cracker crumbs and pecans; set aside. Beat the egg whites until stiff. Mix the sugar and cream of tartar to egg whites. Add pecans and crackers to egg white mixture. Pour into a greased and floured oblong cake pan. Bake in a 350° preheated oven for 15 minutes. Let cool. Spread with Cool Whip; sprinkle with coconut. Refrigerate.
Wash and remove fat from chicken breasts. Pat chicken dry. Wash and pat dry mushrooms and zucchini. Cut zucchini into cubes. Cut mushrooms into chunks. Preheat oven to 400°. Place chicken breasts and mushrooms in casserole dish. Pour spaghetti sauce on top; cook for 30 minutes. Remove from oven. Put zucchini in casserole; mix in with spaghetti sauce. Cook another 30 minutes. Cook macaroni as directed on package. Remove from oven. Serve chicken, spaghetti sauce, mushrooms and zucchini over seashell macaroni. Serve with garlic bread and green salad. Serves 4 to 5 people.
Dissolve Jell-O in hot water; add sugar. Bring to boil. Add cornstarch mixed with a little water; boil 10 minutes. Let cool, then add strawberries.
Mix butter, salt, cream cheese and flour together. Press into a pie plate. Brown sausage and drain. Spread over dough in pie plate. Sprinkle cheese on top. Mix eggs, lemon juice, salt and pepper. Pour over sausage and cheese. Bake at 350° for 30 to 45 minutes.
Melt butter in saucepan; stir in flour. Cook slowly over low heat, stirring constantly, until mixture bubbles for about 3 minutes. Do not brown. Remove from heat; add salt, milk and cayenne. Stir rapidly with wooden spoon or with wire whisk. Cook over medium heat until sauce bubbles, stirring constantly. Cook 1 more minute.
Cream the sugar, butter and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cake flour and baking powder. Add to creamed mixture, mixing well. Add milk and beat 5 minutes. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour or until done. Yields 1 loaf.
Cook ground beef and onion until meat is browned and onion is tender. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat.
Mix together. Beat until creamy. Pour into heavily buttered 9 x 12-inch glass, ovenproof dish and bake in a 325° oven until you can touch the center and it is not soft, 35 to 40 minutes. Remove from oven and let set 10 minutes.
Bring beef to boil, add potatoes, carrots, tomatoes, leeks, parsley bay leaf, thyme, salt and pepper. Return to boil. Reduce heat, cover and simmer 30 minutes. When vegetables are tender, remove parsley and bay leaf. Blend in yogurt or sour cream. Adjust seasonings to taste. Simmer another minute. The flavor of the soup is enhanced with reheating so this is a good one to make ahead. Makes 4 to 6 servings.
Brown meat, onion and bell pepper. Drain and add cooked noodles and soups. Put shredded cheese on top. Bake and melt cheese at 350°.
Cook your hamburger until it's brown. While it's cooking, cut up the onion and put it with it. In a separate pot, boil your noodles until they are done. After meat is cooked, drain the grease off. Add the whole tomatoes and juice, then add one can of whole kernel corn and one can of okra (optional). Add the cooked noodles, and salt and pepper, just to taste. Serve with bread and butter.
Mix milk and flour and set aside. Bring tomatoes, water, sugar and salt to a boil in a saucepan. Add milk and flour mixture to tomatoes; stir constantly until thickened. Add butter, remove from heat and serve. This is great served over meat loaf.
Mix thoroughly the sweet potatoes, vanilla, sugar, eggs, milk and 1/2 cup of the butter. Pour into buttered casserole dish. Mix together brown sugar, flour, pecans and 1/3 cup of remaining butter. Sprinkle on top of sweet potato mixture. Bake 30 minutes at 350° or until top is golden brown.
Stir together flour, 1 tablespoon sugar and butter; press mixture into a pie pan. Bake at 375° for 10 minutes. Wash and stem 1 quart strawberries (leave whole); place strawberries, ends up, on pie crust. Boil water, cornstarch and 3/4 cup sugar until clear and thick; turn off and add 1 box strawberry Jell-O. Mix and cool. Pour over berries. Refrigerate 2 hours. Serve with whipped cream.
Grease a large Pyrex dish. Layer buttered bread slices in bottom. Make layers of sausage and cheese. Repeat on top of bread. Pour mixture of eggs, milk, salt and mustard over other ingredients. Refrigerate overnight. Bake at 375° for 45 to 60 minutes.
In saucepan, heat pineapple to boiling; add jello and mix well. Let cool slightly. Add Cool Whip, buttermilk and nuts; mix well. Pour into a 9 x 13-inch pan. Chill until set.
Cream together shortening, granulated sugar and brown sugar. Beat in egg, vanilla and peanut butter. Add flour, soda and salt. Mix until blended. Roll into small balls and place on ungreased cookie sheet. Press each ball with tines of fork to flatten. Bake at 350° for 12 to 15 minutes or until lightly browned. Yield: about 4 dozen cookies.
Preheat oven to 350°. Beat egg whites, add sugar and beat until stiff. Add vanilla, chocolate chips and pecans. Drop by spoonful on cookie sheet covered by foil. Place cookie sheet in oven and turn off oven. Bake 8 hours. Makes 24 cookies.
Use large pot and cook outside. Fill pot about 1/2 full with water. Bring to boil. Add potatoes, sausage, corn and onions. Bring to boil and cook for 10 to 15 minutes total. Add shrimp. Cook until shrimp turn bright orange color or about 5 minutes. Remove pot and drain. Serve on table covered with newspaper. Enjoy! Serves 10 to 15.
Put all ingredients in mixing bowl; mix on medium speed until well blended. Pour into an 8 or 9-inch pan. Bake until brown.
Chill Jell-O to syrup. Add cranberry sauce and nuts. Swirl in sour cream. Pour into mold. Serves 6.
Beat eggs, adding sugar gradually; add syrup, oleo, salt, vanilla and pecans. Pour into pastry shell. Bake at 360° for 1 hour.
Cream shortening, sugar, butter and eggs. Add milk and flour. Mix; add salt, baking powder and flavoring. Grease and flour tube pan. Bake 1 1/2 hours at 325°.
Blend butter, sugar and vanilla until light and fluffy. Mix in flour and nuts until well blended.
Brown meat (chuck and sausage). Drain off fat. Add cheese and melt. Add oregano and mix well. Pat a tablespoon of mixture on party rye and bake at 350° for 20 minutes.
Cook onions in butter until lightly browned. Spoon into pie shell. Add milk and 1 1/4 cups sour cream. Blend flour with 1/4 cup sour cream and salt. Combine this with beaten eggs. Pour over onion mixture. Bake in oven 30 minutes at 325° or until firm in center. Garnish with crisp fried bacon.
Shred beef with scissors. Save enough chipped beef to put on outside. Mix all ingredients to form a ball. Roll in remaining dried beef.
Cook broccoli and drain. Let cool slightly. Heat soup with water. Let cool. Beat eggs and add to soup. Add mayonnaise to soup mixture. Melt margarine and add dressing. Layer broccoli, some dressing, some cheese and part of soup mixture. Then layer the rest. Bake at 350° for 30 minutes, uncovered. Cover and bake 15 minutes longer or until brown.
Brown ground beef and onion, drain. Put in casserole dish. Layer green beans evenly over beef. Mix milk, soup and cheese in sauce pan - heat until cheese melts. Pour over beans and beef. Layer top with tater tots. Bake at 350°F. until golden brown. Top with grated cheese and serve.
Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in sugar gradually. Beat whipping cream in a 2-quart saucepan over a medium heat just until hot. Stir half of hot cream into egg yolks gradually. Blend egg mixture into remaining hot cream in saucepan. Cook; stir constantly until mixture thickens, about 5 minutes. Do not boil. Pour into pie plate, 9-inch. Cover and refrigerate at least 2 hours, no longer than 24 hours. Set oven control to broil and/or 550°. Sprinkle brown sugar over custard. Broil with top about 5 inches from heat until sugar melts and forms a glaze, about 3 minutes. Spoon over fruit.
Combine flour, salt and baking soda. Beat shortening, sugar and vanilla in a large bowl until creamy. Gradually beat in flour mixture and rolled oats. Stir in raisins. Drop by well-rounded teaspoonfuls onto greased baking sheet. Bake in preheated 350° oven for 8 to 10 minutes or until golden brown. Cool cookies on sheet for 2 minutes. Makes approximately 7 1/2 dozen.
Mix cream cheese, sour cream, vinegar, shallots, dill and parsley. Add drained salmon. Beat well. Put spread in a crock. Serve with crackers, bagels or pumpernickel bread.
In large cooker combine beef and water. Boil until all water is gone. Drain grease. Add catsup, tomato paste, onions and chili powder. Simmer until thick, about 30 minutes. Yields 1 gallon of chili sauce and can be frozen for several weeks.
Cook the first 3 ingredients on stove until it boils, then boil for 2 minutes. Remove from heat. Then add remaining ingredients. Stir up and drop on wax paper.
Place in brown grocery sack. Put in roaster and bake at 300° to 325° for about 2 hours. You can also press brown sugar on top of ham. Lay pineapple rings on top; attach with cloves.
Combine all ingredients. Stir; do not beat. Bake in well-greased and floured pan. Bake for 1 hour at 350° or until done. (Test with toothpick.) Bake in 3 loaf pans. Will freeze well.
Combine ingredients in large skillet. Cover; cook over medium heat 15 minutes or longer.
Spread pie filling in 13 x 9-inch cake pan. Sprinkle dry cake mix over pie filling, then drizzle melted butter over top. Bake at 350° for 25 to 30 minutes or until golden brown.
Mix dry ingredients. Add onion, egg, and enough milk to form stiff dough. Drop small balls into hot oil. Cook until golden brown.
Mix sugar, Cool Whip and cream cheese together and spread on cool crust. Combine strawberries and pineapple. Mix strawberry jello and boiling water. Cool and add to strawberries and pineapple. Set in refrigerator and cool until it begins to set, then add over cream cheese layer.
Combine all ingredients, except eggs and egg dye. Simmer for 5 minutes. Place eggs in 2 large jars. Cover with hot liquid. Add egg dye to liquid. Cover jar; refrigerate for 36 hours. Will last in fridge for 2 weeks.
Cut meat in serving pieces. Combine flour, salt and pepper; pound into meat. Brown in hot oil. Add tomatoes, onions, garlic and wine. Cover; simmer 1 1/2 hours. Add peppers and olives; cook 15 minutes, or until peppers are tender. Serve with rice. Serves 6.
Heat oil in large skillet. Add chicken, cook, stirring occasionally, until chicken is no longer pink. Remove.
Combine all ingredients in greased casserole dish. Bake at 350° for 30 to 40 minutes. Stir once.
Roll out between 2 sheets of waxed paper onto a wet bread board. With cookie cutter, cut desired shapes and decorate. Bake at 400° for 10 to 12 minutes.
Sift flour, sugar, cocoa, soda and salt in an ungreased 8-inch pan. Add shortening, vanilla and vinegar. Cover with one cup of water. Stir with a fork. Bake at 350° for 25 minutes.