HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake to box directions. Pack light brown sugar in bottom of cake pan. Place pineapple over brown sugar, 7 or 8 slices, depending on cake size. In middle of pineapple hole, put a whole cherry. Cover with cake batter and bake at 350°, until a toothpick is clean. When cake is nearly cool, turn upside-down in cake dish.
Mix all ingredients together and cook in the pan where the streak-o-lean was fried. Cook for approximately 15 minutes (with just enough water to cover) on low to medium heat.
Toss apples, 1/2 cup sugar, 2 tablespoons flour and spices. Fill pie shell. Sprinkle lemon juice over this. Mix 1/2 cup sugar, flour and butter into soft paste. Spread over apples. Place in large brown grocery bag. Fold top sharply 3 times. Bake for 1 hour. Let cool 15 to 20 minutes before opening bag to avoid burns. Ignore burning smell while cooking.
Grease a large cookie sheet with butter. Cook sugar, syrup and water until a soft ball forms (236°). Add peanuts and cook until amber colored (294°). Remove from stove and add vanilla and soda. Stir for 30 to 45 seconds, briskly. Pour onto cookie sheet and spread out quickly to about 1 peanut thickness. Once cooled, run a flat knife under it to loosen and turn onto a brown paper bag. Wipe excess grease from surface. When completely cooled, break into pieces.
With a fork, beat eggs, salt and water until blended. Add sifted flour and mix, may take more flour. Dough should be stiff. For ease in rolling, divide the dough in half. Roll out as thin as you can. Allow to "rest" for about 30 minutes. Cut in long strips, then stack the strips and then cut them as narrow or as wide as you prefer. Add them to boiling chicken or beef stock. They freeze well, uncooked.
Brown ground beef. Add seasonings; drain. Mix in soup. Put in baking dish. Layer Tater Tots. Layer cheese on top. Bake 30 minutes at 350°.
Toss oranges, cauliflower, green pepper, spinach and dressing. Serve in lettuce cups. 6 servings 120 calories per serving
Combine all ingredients in a large Dutch oven. Bring to a boil, reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaves. Spoon hot mixture into hot sterilized jars, leaving 1/2-inch headspace. Cover at once with metal lids and screw bands tight. Process in pressure canner at 10 pounds pressure (240) 15 minutes. Yield: 7 pints. About 41 calories and 14 milligrams sodium per 1/2 cup serving.
Prepare lettuce as for a tossed salad. Drain and wash chilled beans. Add to lettuce. Add diced tomatoes, onion, grated cheese and dressing. Chill 30 minutes before serving. Add chips just before serving and mix well. Yields 12 servings.
Bake at 350° for 40 minutes in a 9 x 13-inch pan.
Drain pineapple and mandarins. Add enough water to make 1 1/2 cups liquid, heat. Dissolve Jell-O in 1 cup hot fruit water. Add sherbet and the remaining water, mix. Add softened cream cheese, carrots and pineapple. Pour into a mold, top with mandarins, freeze. Serves 6 to 8.
Sprinkle gelatin over milk in top of double boiler. Beat in egg yolks. Cook and stir until gelatin dissolves and mixture thickens slightly (about 5 minutes). Remove from heat. Stir in sugar, lime juice, vanilla, almond and salt. Set aside.
Combine cider and brown sugar in crock-pot. Stir until sugar is dissolved. Tie allspice, cloves and cinnamon in cheesecloth. Add to cider mixture. Add orange slices. Heat, covered, on low for 30 minutes. Keep warm on low for 1 1/2 to 7 1/2 hours. Yields 8 servings.
Mix melted butter, flour and nuts. Spread in a 9 x 13-inch pan. Bake 20 minutes at 350°. Mix cream cheese and powdered sugar, then add the Cool Whip. Mix and pour over crust. Pour pie filling over mixture. Keep refrigerated.
Brown meat and drain off fat. Add salt, sugar, tomatoes, tomato sauce, garlic powder and pepper. Combine cooked noodles, cream cheese, sour cream and green onions. Add this to meat mixture. Pour into 2 1/2-quart casserole; top with cheese. Bake at 350° for 30 to 35 minutes. Serves 8 to 10.
Chop chocolate; melt with butter; add cream. Gradually stir in sugar until lump-free. Cover and refrigerate 12 to 24 hours. Make individual balls by rolling between palms of bands. Roll balls in any of the nuts or cocoa. Refrigerate until 2 hours before serving.
Combine all ingredients. You can also use orange Jell-O and mandarin oranges with the pineapple.
Remove sausage from casing. In 2 1/2-quart casserole, cook sausage, onion and garlic, covered, on High, 2 to 4 minutes, until done. Drain. Set aside. Coarsely chop 2 tomatoes, tortellini, bouillon and 1/4 cup water. Cook, covered, on High, 10 to 14 minutes until tortellini are almost tender. Stir occasionally. Cut zucchini into 1/2-inch pieces. Add to casserole. Cook 5 minutes. Cut up remaining tomato. Stir in tomato and basil. Cover and let stand 2 minutes. Serves 4.
Melt margarine in pan. Mix sugar and flour. Put peaches in melted margarine and add milk. Pour flour and sugar over the top. Bake at 350° for 30 minutes.
Brown hamburger in skillet; add diced onion. Drain off fat. Add soups and 1 soup can of water. Mix well. Cook this mixture until hot, over low heat. Preheat oven to 350°. Place cooked spaghetti in oblong baking dish. Pour soup and hamburger mixture over spaghetti. Spread evenly. Sprinkle with Parmesan cheese. Bake 1 hour at 350° or until brown.
Allow butter to soften. Add sugar and mix well. Add eggs; beat. Mix well. Add vanilla and lemon juice or almond extract; mix well. Add dry ingredients; mix well. Divide into portions. Roll and cut as desired. Bake at 475° for 3 minutes. Cool and decorate, if desired.
Brown sausage with vegetables. Drain and add sausage. Return to frying pan and add cheese cubes. Let melt while stirring often. Once they have melted, add eggs and move around with spatula, like scrambling eggs, until they are set. Turn off heat. Cut english muffins in half and top with mixture. Bake at 350° for about 15 minutes until bottoms of muffins are crispy. You can also freeze these and just pop in the oven whenever you like.
Mix everything but sour cream together. Cook in crock-pot all day on low. Mix in sour cream to taste before serving.
Mix honey and molasses. Boil and stir in sugar, egg, lemon juice and rind. Add flour. Blend in dry ingredients. Mix in citron and nuts. Chill overnight. Heat oven to 400°. Roll small amount at a time, keeping rest chilled. Roll 1/4-inch thick. Cut into oblong pieces. Place 1-inch apart on a greased baking sheet. Bake 10 to 12 minutes. Immediately remove from pan. Cool; store to mellow.
Mix the sausage and brown sugar. Add nuts, raisins and flour. Mix the baking soda and coffee and add to mixture. Add other ingredients and bake at 350° for 2 hours in 10-inch Bundt pan.
Mix flour, sugar and cocoa. Add egg yolks, Pet milk, vanilla and butter. Cook until thick. Pour into baked pie shell. Spread meringue on top. Bake at 250° until golden brown.
Mix together the yellow cake mix, peanut butter, melted 1/2 cup margarine and eggs. Press 2/3 of dough into a 15 x 10 x 1-inch cookie sheet.
Mix together; form a ball (optional). Serve with crackers. Yields 1 cheese ball.
Boil chicken; remove bones. Place chicken in 9 x 13 x 2-inch pan. Cover chicken with partially cooked broccoli. Melt butter and pour over broccoli. Mix cheese and soup and spoon over broccoli. Bake, uncovered, 30 minutes at 350°.
Pound flour and seasonings into steak with steak hammer (or edge of plate). Melt fat in skillet. Brown meat on both sides over medium heat. Place in casserole. Add water or juice (juice preferred) and onion. Cover and bake at 350° for 1 hour.
Combine all ingredients. Cover tightly. Cook on high in crock-pot for 4 to 6 hours, depending on the size of the roast.
In large mixing bowl, combine cake mix, 6 tablespoons oleo and 1 cup oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg and mix until well blended. Press into a 9 x 13-inch glass baking dish. Pour cherry pie filling over crust and spread to cover. To reserved crumbs, add remaining 1/4 cup rolled oats, 2 tablespoons oleo, nuts and brown sugar. Beat until thoroughly mixed. Spread over cherries. Microwave at 70% power for 12 to 14 minutes, giving dish a 1/4 turn twice during cooking. Cool and serve with whipped cream or ice cream.
Cream first 4 ingredients; beat in eggs and vanilla. Stir together flour, soda and 1/4 teaspoon salt; blend into batter. Stir in nuts. Form into 1-inch balls. Place on ungreased cookie sheet. Flatten slightly with fingers. Bake at 350° for 10 minutes. Makes 6 dozen.
Prepare all fruit by washing, peeling, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey and ginger together. Pour over fruit, toss and marinate at least six hours. Serve chilled or at room temperature. Yield: 8 servings. Carbohydrate 24 g, protein 1 g, fat .4 g, calories 128.
Mix ingredients together. Store in airtight container. Add 2 or 3 heaping teaspoonfuls per cup of hot water.
Bake cake according to directions; cool. Mix sugar, cream cheese and cool whip. Split cake into layers. Spread sugar mixture on bottom and replace top. Microwave frosting about 20 seconds and pour over cake.
In saucepan, combine peanut butter, oleo and chocolate morsels. Melt until smooth. In large bowl, mix Rice Chex and melted chocolate until well coated. Put 10x sugar in large food storage bag and add chocolate coated Rice Chex. Seal bag and shake until Rice Chex is well coated.
Cream shortening, sugar, egg and molasses. Add dry ingredients. Add hot water; beat until smooth. Bake in 7 x 11-inch pan for 40 to 45 minutes.
Simmer in crock-pot for 5 to 8 hours, or boil gently 2 to 3 hours in a large kettle. Take meat off bone; return to soup. Add salt and pepper to taste. Can puree with hand held blender, if desired. Makes 8 servings.
Brown hamburger and onions together. Drain. Add red dark kidney beans, chili beans, chili seasoning, cut up tomatoes and cooked macaroni. Let simmer for about an hour. Instead of macaroni, you could pour your chili over cooked white rice.
In large bowl cream together first 4 ingredients. Sift together the next 3 ingredients and add to those in the bowl. Combine 1/2 cup chocolate chips, water and oatmeal; let stand for 10 minutes. Add this to the bowl and pour into a cake pan and top with the last 2 ingredients. Bake in 350° oven for 35 minutes and serve with whip cream.
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles; sprinkle the field with flowers; spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Mix flour, margarine and sugar together and press in jelly roll pan. Bake at 350° for 15 minutes.
Place cloves and cinnamon stick in a tea ball. Stir all ingredients together; add tea ball and simmer for 10 minutes. Serve hot or cold.
Put can of tomatoes in a large skillet. Mix all together the other ingredients in a large bowl. Shape into golf ball size meatballs and place in tomatoes in skillet. Heat to boiling, then cover and simmer about 15 to 20 minutes, turning meatballs over once during cooking. Serve with rice.
Mix cornstarch and milk until smooth. Add margarine, salt and pepper. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Add cheese to sauce. Stir until cheese is melted.
Add peanut butter to warm honey and mix well. Stir in dry milk and form into small balls.
Heat oven to 400 degrees. Halve onion, brush cut sides with olive oil. Cook cut side down in a roasting pan until caramelized. 1 hour 20 minutes. Turn onions over let cool. Peel onions and cut into 1/4 inch dice. Combine onions with the remaining ingredients toss well.
Slowly mix the cornstarch into the chicken broth and bring to a boil (no lumps). When thick, whisk in beaten egg with fork. Pour into individual bowls and garnish with onion.
Trim fat from steak. Spray Dutch oven with cooking spray. Brown on all sides. Remove and place on paper towel to drain. Wipe grease from oven. Re-coat with spray. Add carrots and onion. Saute until slightly brown. Return steak to pan. Add all other ingredients. Stir and simmer on low for 1 1/2 hours. Add beans and simmer 30 minutes. Yield: 2 1/2 quarts. Serving size: 1 cup.
Boil potatoes in clam juice. Saute onions and celery in butter until golden brown. Add abalone and continue to cook. Gradually add flour, stirring constantly, until smooth, then add 1 plus quart milk slowly and continue to stir until well blended. Season to taste with m.s.g., salt, pepper, Worcestershire, Tabasco and clam juice.
Beat eggs, add buttermilk and oatmeal. Mix well. Combine flour, sugar, soda and salt. Mix and add to buttermilk mixture. Cook on preheated griddle. Serve with butter and maple syrup.
Mix everything together. Place in large baking dish. Bake at 350° for 30 minutes.
Combine all ingredients in large bowl. Beat until well mixed (about 5 minutes on low-medium). Pour into large oblong cake pan, greased and floured. Bake at 350° for 35 minutes (at least). I bake longer.
Soak gelatine in water. Heat soup (right from can) to boiling and add cream cheese. With fork, beat until cream cheese is thoroughly blended and smooth. Add gelatine and mix well. Cool. Add mayonnaise, celery, onion and shrimp. Pour into 4 cup mold and refrigerate until firm. Unmold on serving platter and garnish as desired. Serve with bread or crackers. Serves 12 to 16.
Boil chicken; separate from bones into bite size pieces. Place in bottom of casserole dish. Mix in sour cream and soup. Prepare Rice-A-Roni as directed on box. Mix Rice-A-Roni in with chicken and soup. Grate cheese and cover top. Place in oven at 350° until cheese melts and casserole is bubbling.
Heat oven to 350°. Grease bottom only of 9 x 5 x 3-inch loaf pan. Combine milk and 3 tablespoons of lemon juice; set aside. Beat eggs and granulated sugar with spoon in a large mixing bowl. Stir in mayonnaise. Add flour and milk mixture alternately to mayonnaise mixture, beginning and ending with flour. Stir well after each addition. Stir in 2 teaspoons lemon rind and poppy seed. Pour batter into pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Combine remaining lemon juice, remaining lemon rind and powdered sugar. Pour over bread in pan. Cool in pan 10 minutes; remove to wire rack and cool completely.
In a baking dish, combine soup, milk and seasonings. Add meat and drained vegetables. Bake at 400° until mixture begins to bubble (approximately 15 to 20 minutes). Cut biscuits into fourths while this bakes. Remove dish from oven and stir. Arrange biscuits on top and bake until biscuits are golden brown.
Cream oil and sugar; add eggs and blend in molasses. Dissolve soda in hot water; add to mixture. Sift flour, salt and spices; add to creamed mixture. Add boiling water. Bake in greased 13 x 9 1/2-inch pan at 350° for 45 to 55 minutes.
Pour hot water over bread. Add all other ingredients and mix well. Add chicken broth. Mix well. If too dry, add more broth or water. Bake at 450° for 20 to 30 minutes. Makes one large or two small pans.
Place washed buds in the jar. Dissolve the sugar in the vinegar over heat and fill the jar to the top. Seal and store in the cupboard for about two weeks before using. Serve with crab, lobster or chicken salad sandwiches. Makes 1 pint.
Beat egg with sugar. Add flour, baking powder and bananas. Mix together with a fork. Drop a tablespoonful at a time into a hot buttered frying pan. Turn when bubbles appear. They cook quickly; watch for burning and add more butter as needed.
Peel apples and slice into pan (I use Dutch oven). Cover with 2 cups sugar. Repeat until you have used 6 1/2 cups of sugar. Cover with foil; let set overnight.
Combine all but cheese, pour in casserole. Top with cheese. Bake at 350° for 35 minutes.
Mix tomato soup with juice from drained peas. Pour over casserole and bake approximately 45 minutes at 375°.
Prepare macaroni and cheese dinner as directed on package. Meanwhile, bring water, peas or corn, hot dogs and margarine to boil in large saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand 5 minutes. Stir stuffing mixture into macaroni and cheese dinner. Serve immediately.
Soak the soy beans for 10 hours. Rinse and drain. Heat 7 1/2 cups water on stove. While the water is heating, take about 1/2 the soy beans, put them in a blender with about 2 cups water. Blend 2 to 3 minutes until ground very fine. Add to the heating water. Do the same with the other portion of soy beans. Continue heating pot on high, stirring frequently. You are watching for a sudden rise in the mixture level. When this happens, immediately remove from heat. Pour into a colander that has been lined with a cheesecloth. The colander should be over a bowl to catch the liquid. Rinse out the pot and put it back on the stove. Twist the ends of the cheesecloth closed. With a glass jar or potato masher, press against the mass to force out the liquid. When this is done, open the cheesecloth. Add about a cup of cold water to the soy bean puree; mash again. Discard. Keep the juice; pour it back into the pot. Bring to a boil. Add a cup of water to solidifier. Stir the soy milk vigorously 5 to 6 times and pour 1/3 of the solidifier in while stirring. Take spoon out of mix; wait until there is no turbulence. Sprinkle another 1/3 on surface. Cover pot; wait 3 minutes and sprinkle rest on top. Very slowly stir upper 1/2 inch layer until you see definite "curds and whey". With a soup ladle, gently press into mix; allow whey to seep in and dispose of as much as you can get to.
Heat oven to 350°. Prepare grits according to package directions. Stir in 2 tablespoons butter and the bacon. Pour grits mixture into ungreased 11 x 7-inch baking dish. Make 6 depressions with back of spoon about 2 inches apart in grits mixture. Carefully break one egg into each depression. Melt remaining butter;	pour over eggs. Sprinkle with pepper, if desired. Bake, uncovered, 15 to 20 minutes or until eggs are desired doneness.	Garnish with parsley.	Serve hot. Yield: 6 servings.
Mix mayonnaise, sour cream, pickle relish and catsup together. Mix water, lemon juice and spices in a small container. Add to main batch. Mix well. Keep under refrigeration.
In a mixing bowl, combine flour, baking powder, salt, sugar and oats. Make a well in the center. Combine egg, oil, vanilla, milk and yogurt; add all at once to flour mixture. Stir just until moistened. Lightly grease muffin pan; do not use paper cups. Bake at 400° for 20 minutes or until golden. Makes 8 to 10 muffins.
Mix crushed Oreos and 1/4 cup melted margarine. Press into a 9 x 13-inch pan and place in freezer. Spread softened ice cream over Oreo crust. Place back in freezer. Melt chocolate, 6 tablespoons margarine, sugar, milk and vanilla over low heat. Cool chocolate mixture. Spread chocolate mixture over ice cream. Top with Cool Whip and pecans. Place in freezer.
Brown first 6 ingredients in 1 tablespoon shortening. Add soups and cook 15 minutes. Add Velveeta and cook 15 minutes, stir frequently. Add mushroom pieces. Pour this sauce over spaghetti which has been cooked according to directions on package and well drained. Mix sauce well with spaghetti. Serves 10 to 12; takes 45 minutes to prepare.
Saute onions, green pepper, celery and garlic in oil until tender. Stir in tomatoes, parsley, catsup, lemon juice, salt, hot sauce, curry powder and thyme. Bring to boil. Cover, reduce heat and simmer for 30 minutes. Add shrimp. Cover and simmer 5 minutes, or until shrimp turn pink. Serve over hot cooked rice. Serves 4.
Grease a 9 x 13-inch baking dish. Spread into 2 layers the thinly sliced onions in rings. Sprinkle on Cheddar cheese and half the bag of potato chips.
Knead the cream cheese, flavoring and sugar together. Add coloring if desired (if you add coloring, you may need a little more 10x sugar). Roll into balls and roll in granulated sugar. Press into molds.
In a large bowl, combine dry ingredients, apples and nuts. Add vanilla, eggs and oil. Mix well. Bake in a greased, floured tube pan at 350° for 60 to 70 minutes.
Put sugar, cocoa and milk in large saucepan. Bring to a boil and boil for 3 minutes. Take off heat and add the rest of the ingredients. Mix well. Drop by teaspoon onto waxed paper. Will be set when cool.
Cream shortening, add sugar gradually. Add well beaten egg. Add flour, salt and baking powder which has been sifted together alternately with milk and vanilla. Roll thin, cut and bake in moderate oven.
Pare cucumbers and slice into a bowl. Put in salt. Set aside for 5 minutes. Pour off the liquid. Add 2 tablespoons sugar, sliced onions, 2 tablespoons vinegar and serve. Mayonnaise may be added if you prefer it so.
Heat oven to 350°. Heat margarine in 13 x 9 x 2-inch pan in oven until melted. Sprinkle brown sugar over margarine. Arrange pineapple on top. Decorate with walnut halves and cherries. Prepare cake mix as directed on package. Pour batter into pan. Bake until cake springs back when touched lightly in center 45 to 55 minutes. Immediately invert pan on heat proof serving plate.
Roll out the pastry thinly and cut in rounds. Line 16 to 18 patty tins. Place a little jam in each. Cream margarine and sugar; fold in beaten egg and flour. Place small spoonfuls in each pastry case. Bake in oven at 200°C or 400°F for about 15 minutes.
Saute onion, celery and garlic in oil 2 to 3 minutes over medium heat. Rinse lentils and add to pan along with chicken stock. Cover and simmer 20 minutes. Add carrot, apple, cumin and coriander. Simmer until tender. Add parsley and salt to taste. Garnish with croutons.
Cut ham into pieces. Chop green onions up (stems and all). Mix cream cheese, ham and onions, then form into round ball. Take rest of ham and stick on side of ball.
Reserve 1 cup dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil. Mixture will be crumbly. Press mix evenly on bottom and up 3/4 of the side of a 13 x 9 x 2-inch baking pan. In same bowl, blend the cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, add milk, lemon juice and food color. Mix until smooth. Pour into crust and bake at 300° for 50 to 60 minutes, until center is firm. Chill. Spread topping before serving.
Melt chocolate and milk in microwave until chocolate is just melted. Stir in remaining ingredients and pour into a wax paper lined 8 x 8-inch pan. Chill 2 to 3 hours.
For crust, stir together crushed wafers and butter. Press mix evenly over the bottom and 1 3/4 inches up sides of a 9-inch spring-form pan. Place the pan in a shallow baking pan.
Brown sausage and drain. Mix eggs, milk, mustard and salt; mix well. Stir in bread, sausage and cheese. Pour in greased 9 x 13-inch glass pan. Refrigerate overnight, covered. Bake, uncovered, at 350° for 1 hour. Serves 10. Great for a brunch or Christmas morning.
Combine all ingredients in Ziploc bag. Refrigerate at least 4 hours. Barbecue, panfry or broil, using marinade as a baste.
Wash and soak beans overnight. Boil meat with vegetables in the water until very tender; remove. Add beans and cook until all to pieces. Put through a strainer to remove skins. Cut meat into tiny pieces. Add to bean pulp. Put in hot milk and seasoning. Serve piping hot. Vegetables are used for seasoning. Any dry beans or peas may be used. One can of tomatoes may also be used.
Cream the sugar and oil. Add eggs. Mix vinegar, red food coloring and cocoa. Pour into mixture. Blend. Alternate flour and buttermilk when adding to mixture. Add soda, salt and vanilla. Bake in three 8-inch well-greased pans at 350° for 25 to 30 minutes. Frost with icing.
Cut up chicken and wash. Place in large kettle with cut up onion, celery and seasonings. Cover with water and cook on medium heat until tender, about 1 hour. Cool chicken. Broth can be used for soup. Cut up chicken, celery, eggs and relish. Mix and add mayonnaise. Will not need more seasoning, unless desired.