HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the eggs, oil, extract and sour cream together and beat for 2 minutes in a large bowl. Add cake mix and pie filling to mixture and beat at low speed for 30 seconds. Scrape sides of bowl and beat on low for another 30 seconds. Spread batter evenly in the bottom of a greased and floured 9 x 13-inch pan and bake at 375° for 30 to 35 minutes (until cake pulls away from the sides of the pan). Cool on rack and serve chilled with whipped cream.
Melt butter and mix with 1/2 cup sugar and cracker crumbs. Line an 8-inch dish with half of the crumb mixture.
Mix gelatin according to package directions. Using a bowl large enough to hold cake, stir in berries. With gelatin in bottom of bowl, place cake in bowl, small end down (small plate and weight may be needed on top of cake to hold it down). Chill until gelatin sets.
Combine apples, 1 cup sugar, salt, cinnamon, 1/3 cup flour and water; mix well. Spoon apple mixture into pastry shell. Combine remaining sugar and 1/2 cup flour; cut in margarine until crumbly. Spread crumbs over apple mixture. Place pie in paper bag. Fold ends of bag closed; fasten with paper clips. Place on baking sheet. Bake at 425° for 1 hour.
Mash corned beef; add sour cream and onion soup. Put on buns. Wrap in foil. Bake at 325° for 15 to 20 minutes. Makes 1 dozen.
Power Select High. In 3-quart casserole dish, heat water and butter 1 1/2 to 2 minutes until boiling. Stir in sugar and white syrup. Heat 11 1/2 minutes (our microwave) or 13 to 14 minutes to 300° (but do not use thermometer while operating microwave). Quickly stir in peanuts and baking soda, stirring until soda foams. Pour onto well-greased cookie sheet. Spread thin. Let stand until candy is hardened. Break into small pieces.
Dissolve gelatin in boiling water. Add Coke. Chill until partially set. Add pineapple, cherries, celery and nuts. Chill until firm.
Boil potatoes until tender. Peel when cold; grate into long buttered casserole dish. Heat cheese, mustard, cream, milk, pepper and nutmeg. Pour over potatoes. Dot with butter. Cool. Refrigerate 24 hours. Remove from refrigerator. Bake 1 hour on 325°.
Heat soup to warm. Dissolve gelatin in water. Pour into warmed soup. Mix together with other ingredients and refrigerate. Serves 8.
Boil sugar and milk together. Cook until a soft ball stage. Just before time to take off, Add chopped dated. Take off heat. Add nuts and beat until stiff. Roll in a damp cloth. Allow to stand for a while, until firm. Cut in pieces.
Heat until warm enough to dissolve yeast. Add 3 cups flour; beat until gooey. On board, knead with lots of butter, but not stiff. Grease a large bowl with melted shortening. Put dough in bowl, coating it with shortening. Let rise until doubled. Knead small amount (about 1/3 of dough). Roll out to 1/4-inch thickness. Spread lots of butter, sugar and cinnamon over dough. Roll up and close ends. Cut 1 to 1 1/2-inches thick; close bottoms each time and flour. Put in greased pan. Top with small amount of melted shortening. Let rise until doubled. Bake at 350° until done. Put on bottom rack of oven for a few minutes so rolls will be browned on bottom.
Mix all dry ingredients together in a bowl. Mix oil, eggs and vanilla. Add egg mixture to flour mixture and then add in pears and pecans. Grease and flour tube pan and bake at 350° for an hour.
Cook bacon in oil and butter (I omit both) along with pepper flakes. When done to liking, drain pasta; toss bacon mixture, parsley and Romano with pasta. Season to taste. Enjoy! Quick, easy and great.
Combine gelatin, sugar and cornstarch in saucepan. Add boiling water gradually. Bring to boil; cook for 5 minutes. Cool mixture. Add fresh berries. Pour into baked pastry shell. Top with whipped cream and whole berries.
Melt butter and chocolate. Mix with other ingredients. Pour into unbaked pie shell. Bake 25 minutes at 350°.
Saute all vegetables in butter about 2 minutes. Add flour, seasonings, water and tomato puree. Cook, stirring constantly until thick. Add shrimp; cook about 5 minutes. Serve over hot rice. Serves 6.
Beat eggs until light and foamy and add remaining ingredients. Beat until mixed. Bake at 325° for 1 hour. Makes 3 loaves.
In 6-quart Dutch oven in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and simmer 2 hours. Add vegetables. Cover and cook 45 minutes or tests done. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Serves 4 to 6.
Boil chicken; when done, break into pieces. Boil rice; drain, then place rice into a 13 x 9 x 2-inch pan. Heat cheese soup and add water until smooth. Place chicken on top of rice in pan. Pour soup over chicken and rice in pan. Break or crush cheese crackers and spread over top of cheese soup. Bake at 375° approximately 45 minutes or until crackers brown, then eat and enjoy.
Drain orange slices and pineapple tidbits. Combine all ingredients and mix well. Store in refrigerator.
Beat eggs; add cheese and milk. Pour mixture in a frying pan with butter. Cook slowly stirring constantly. When mixture has consistency of scrambled eggs, serve over toast. Serves 4.
Combine butter, cheese, mayonnaise, garlic and seasoned salt. Add crabmeat and	onion.	Spread	mixture on English muffin halves. Freeze until solid. Cut	into 8 pie shaped wedges. Each muffin half yields 8 small pieces. Heat under broiler until bubbly just before serving.
Slice cucumbers and soak overnight in lime water. Wash and soak in salt water 4 hours, then wash and soak in clean water for 2 hours. Drain and place in alum water and bring to a boil. Dip in clear water again, then mix other ingredients and add to cucumbers. Let simmer for 30 minutes and then place in jars and seal.
Saute onion; add all other ingredients. Stir well. Heat to a good boil, stirring to keep from sticking. If too thick, add some water, to keep from sticking.
Mix together grated cheese, beaten egg, Tabasco and Worcestershire sauce and salt. Remove the crust from the bread. Cut into 1-inch squares. Place a spoonful of mixture on a square. Toast in 450° oven until brown.
Heat all ingredients to boiling. Reduce heat. Cover and simmer until shrimp are tender and rice is done, 20 to 25 minutes. Garnish with parsley. Yields 8 servings.
Beat eggs and water until blended. Sift dry ingredients together, then add to beaten eggs, a small amount at a time, until you have a very stiff dough. Roll on a floured surface as thin as possible. Cut noodles length desired. Makes 4 servings.
Trim fat from roast. Spread pepper over beef and press in with palm of hand. Marinate beef 24 hours in mixture of soy sauce, vinegar, catsup, paprika and garlic powder. Remove from refrigerator. Wrap beef in foil and place in pan. Bake in a 300° oven for 2 1/2 to 3 hours for well done until tender. It is delicious hot or cold.
Cut 2 slices of cookie dough (1/4-inch thick). Cut one slice into 3 pieces. Center piece should be a triangle. Arrange pieces on cookie sheet. Add chocolate chips for eyes and bake according to directions on the package. Use the icing to add whiskers, hat, fur and tassel. Red hots make a great nose and icing covered with red sprinkles create Santa's hat.
Combine meat, rice, egg, onions, salt, pepper, sugar and 1/2 cup tomato juice in bowl. Form into balls and put in large skillet. Add remaining tomato juice. Cook over medium heat for 15 to 20 minutes, turning once.
Spread zucchini evenly in a greased 13 x 9-inch Pyrex pan; set aside. Brown beef, onion and celery; drain. Stir in tomato sauce, mushrooms, wine and seasonings. Spoon over zucchini. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes until mixture bubbles and cheese is lightly browned. Can be put together day before and refrigerated. If so, bake a little longer and add cheese the last 10 minutes.
Mix chopped tomatoes, onions, sweet peppers and hot pepper. Let stand 2 hours in 1 cup salt. Pour in colander and drain all night. Mix sugar in vinegar and dissolve. Add mustard seed and tomato mixture. Pour in jars and seal.
Pour boiling water over tea bags, cloves and cinnamon. Steep 10 to 15 minutes. Add remaining ingredients. Heat and serve. Makes about 5 quarts. This stores well in refrigerator or may be frozen.
Pour the Spry, boiling water and milk into a bowl and mix. Then beat until like whipped cream and holds peaks. Stir in the flour and salt and mix until it makes a ball and cleans the sides of the bowl. Pick up and work into a smooth ball. Shape into a flat round. The dough is ready to roll between waxed paper or on a floured board. Enough for a 9-inch, 2-crust pie.
Combine dry ingredients. Cut in shortening, then add egg and milk and beat until smooth. Let stand 10 minutes. Drop by spoonful into boiling broth and cook 10 minutes. No need to cover.
Pack cucumbers in jars. Add dill heads, garlic buttons and hot peppers. Boil water with red vinegar and sack salt. Pour mixture over cucumbers and seal.
Cook broccoli, onion and celery. Drain off water. Add butter, rice, soup, milk and Cheez Whiz. Pour into casserole dish. Bake, uncovered, for 30 minutes at 350°.
Brown ground beef and mix with soup mix, egg, soy sauce and pepper and spread on bread. Spoon pizza sauce and cheese over each snack. Place on a cookie sheet and bake for 20 minutes at 350°. Enjoy!
Mix first 5 ingredients together; cream until well blended. Sift flour, baking powder and salt to cream mixture and blend well. Roll out on floured board and cut into desired shapes! Bake at 350° for 5 to 10 minutes! Check often (as they do burn easily)!
In a 3-quart pan, combine milk and soup. Stir in broccoli, potatoes and onion. Cook over medium heat until bubbly. Simmer, covered, 10 minutes. Serves 4 to 6.
Mix sugar, flour, cinnamon, soda and salt together. Add oil; mix well. Add eggs; blend well. Add carrots last. Bake at 350° for 45 minutes.
Mix thoroughly the first 4 ingredients. Blend in remaining ingredients, except granulated sugar. Cover and chill 1 hour.
Keep popped corn warm while making syrup. Combine sugar, water, vinegar, corn syrup and salt in small deep pan. Cook, stirring constantly, to very hard-ball stage (265° on candy thermometer). Remove from heat. Stir in butter and vanilla. Put 4 cups popped corn in a bowl. Slowly pour over 1/2 the syrup mixture. With fork quickly toss to coat kernels. With buttered hands lightly press mixture into balls. Reheat syrup before pouring over remaining corn. Makes 8 to 12 popcorn balls.
Blend together sour cream and cream cheese. Add remaining ingredients. Can be used over potato dishes.
Spray Pam on 3-quart casserole dish. Saute first 5 ingredients. Add rice and remaining ingredients. Mix well in mixing bowl. Pour in casserole dish; sprinkle with bread crumbs. (Can be frozen at this stage.) Bake at 350° for 40 minutes. (Serves 8.)
Preheat oven to 375° (350° for colored pan). Coat bottom and sides of a Bundt pan with 2 tablespoons of butter or margarine. Sprinkle pan with 1/3 of raisins and nuts (optional). Melt remaining butter in a pan. Add remaining raisins, nuts, sugar and water to melted butter. Heat to boiling, stirring occasionally. Cut crescent rolls into 10 slices, separating the pinwheels so liquid can penetrate. Spoon 1/2 of caramel sauce over dough. Repeat with second can of crescent rolls, placing the pinwheels over the first roll. Pour remaining sauce over dough. Bake for 25 to 30 minutes. Cool for 3 minutes and turn over onto wax paper or plate.
Mix together and put in 2-quart casserole dish. Top with 1 package of Ritz crackers (crushed) and 1 stick butter (melted). Bake at 350° for 30 minutes.
Fry bacon; drain oil and smash to little pieces. Cook noodles; drain water. Mix together bacon, soup and noodles. Serve.
Mix all ingredients; cover and let set in a cool place overnight. Roll 1/4-inch thick. Cut with a cookie cutter and glaze with beaten egg. Bake at 375° for 8 to 10 minutes or until done.
Mix together Miracle Whip salad dressing, vegetable oil, vinegar, salt and pepper. Pour dressing mixture over potatoes, eggs and onion. Mix well and put into serving bowl. Top with 1 sliced egg. Chill.
Mix together in bowl. Sprinkle top with paprika. Store covered in refrigerator until ready to serve with crackers.
Beat eggs, milk, salt and pepper. Line pastry shell with the sausage. Pour egg mixture over the sausage and top with cheese. Bake at 350° for 20 minutes or until done.
Beat oil and sugar together until well blended. Beat in eggs, one at a time. Add sour cream and vanilla. Mix dry ingredients together and add to sugar mixture. Beat until well blended. Add walnuts and pears; mix well. Pour into well greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour or until toothpick inserted comes out clean. Let cool in pan for 10 to 15 minutes; turn out on rack. Slice and enjoy.
Mix all ingredients with mixer. Lightly grease muffin pans. Fill 2/3 full. Bake at 350° for 10 to 15 minutes.
Preheat oven to 350°. Combine milk, soup and pepper. Place drained beans in a casserole dish. Pour milk, soup and pepper over beans. Add 1/2 of onions. Bake for 15 minutes. Top with remaining onions; bake for 5 more minutes.
Melt on stove to boiling point. Brush on chicken a couple times. May also be used as a marinade.
In a bowl, combine cream cheese and honey. Blend well. Add strawberries and pineapple. Blend well. Pour into freezer tray. Freeze 2 hours. Cut into 4 portions. Serve on lettuce leaves. Garnish with sliced strawberries, if desired.
Drain beets, reserving juice. Cut beet slices into quarters, set aside. In large bowl, blend together 1/4 cup reserved beet juice, mayonnaise or oil, mustard and salt. Toss lightly with remaining ingredients and reserved beets until evenly coated with dressing. Cover and chill to blend flavors. Garnish with additional egg slices, if desired.
Prepare chicken. Melt oil in skillet; add peanut butter. Stir vigorously; add water and seasoning. Stir in chicken and turn flame low. Cover; stir from time to time and allow to cook for 6 to 7 minutes. If more seasoning is desired, add when ready to serve. Serve in a ring of flaky cooked rice with mango chutney, fresh coconut, fresh hot pepper and any other desired relish.
Drain pineapple, reserving 4 tablespoons syrup. In top of a double boiler, beat egg yolks slightly. Add the reserved syrup, sugar, vinegar, butter and a dash of salt. Place over hot water; cook, stirring constantly, until mixture thickens slightly and barely coats on spoon, about 12 minutes. Cool to room temperature.
Cook vegetables in butter until tender. Add soup and water. Cook until tender. Stir milk and flour together. Add to soup. Stir in cubed Velveeta cheese. Cook until bubbly.
Beat cream cheese, confectioners sugar, and cool whip. Pour into graham cracker crust. Pour blueberries on top. Chill.
Scrub potatoes. Cook in boiling, salted water until just cool enough to handle. Peel. Cut into 1-inch slices. In a large frying pan, cook onion in heated butter until soft. Add sausage slices. Cook, stirring often, until lightly browned. Mix in mustard, salt and cream. Bring to boiling. Lightly mix in tomatoes and potatoes. Cover. Cook over medium heat until potatoes are heated through, 3 to 5 minutes.
Saute onion. Cook rice. Combine all and bake at 350° for 40 minutes.
Crush graham crackers. Mix sugar and baking powder. Add melted margarine,	milk and eggs; mix well. Add chopped cherries and pecans. Bake in buttered and floured tube pan at 325° for 45 minutes.
Put in bowl and sprinkle with paprika. Bake at 350° for 30 minutes.
Add each ingredient into a large bowl and stir as you go. Pour mixture into greased 9 x 13-inch baking pan and bake at 325° for 1 1/4 hours.
Mix graham cracker crumbs, 1/3 cup sugar and butter and press into 9 x 13-inch pan. Mix eggs, 3/4 cup sugar and cream cheese and pour over crust. Bake 20 minutes at 350°.
Cook corn bread; cool and crumble. Cook bacon until crisp and crumble. Mix chopped egg, onion, bell pepper, celery, mayonnaise and bacon with crumbled corn bread. Let stand for several hours. Just before serving, add chopped tomatoes.
Cream butter, sugar and add beaten eggs. Sift flour, soda, cream of tartar and salt together. Mix in the evening and make into long rolls. Cut in slices. Bake in morning. Add nuts to half of batter if you like. Can be rolled and use cookie cutters if you prefer. Bake on 350° for 10 minutes.
Cream butter and sugar. Add applesauce and eggs. Sift all dry ingredients together and mix raisins and nuts. Add to first mixture. Pour into 4 (9-inch) greased and floured pans. Bake at 375° until tester comes out clean.
Combine sugar, cornstarch and salt in a deep, 1-quart heat-resistant nonmetallic casserole. Gradually add milk, stirring constantly. Heat, uncovered, in microwave oven for 6 minutes, stirring every minute. Allow to cook just until mixture begins to boil. Stir in vanilla. Serve topped with fresh fruit or whipped cream.
Mix all ingredients and rub into meat. Seal in heavy foil and refrigerate for 24 hours. Bake with fatty side up, still wrapped, for 6 hours at 250°. Cool 1 hour before slicing.
Beat eggs and add water and vanilla. Blend dry ingredients and combine with egg mixture with a few strokes. Heat a 5-inch skillet and grease with	a few drops of oil. Add small	amount of batter over bottom. Brown on one side only and turn out on a plate, brown side up. Fry all the blintzes.
Place trout into oblong pan. Sprinkle with salt, pepper, Old Bay and paprika. Cover fish with plenty of chopped onion. Place pats of butter all over fish. Cover with foil and cook. Cook at 350° until light brown.
Mix tomato sauce and garlic in 2 cup measure. Cover with wax paper. Microwave on High for 2 minutes; stir. Reduce power to Medium; cook 5 minutes. Mix corn flake crumbs, Parmesan and parsley. Dip chicken in egg, then corn flake mixture. Place in 12 x 8-inch baking dish. Cover with wax paper. Cook at Medium-high until chicken is tender (9 to 14 minutes). Do not turn over. Pour sauce over chicken. Sprinkle Mozzarella over chicken, then more Parmesan cheese. Microwave on Medium-high until cheese melts, 2 to 5 1/2 minutes.
In skillet, melt butter; add tomato, oregano and garlic powder. Cook a minute to blend flavors; add beans and franks. Heat, stirring often, until mixture is piping hot. Makes 6 servings. Ready to serve in 5 to 10 minutes.
Place all ingredients in large bowl. Mix well. Store in glass jars. (Use on camping trips or add 1/2 cup to cooked oatmeal for a hearty breakfast.)
Combine brown sugar, granulated sugar, cinnamon, nutmeg and flour. Add lemon peel, lemon juice and applesauce and mix well. Add sliced apples. Pour into bottom crust. Dot with margarine.
Mix all ingredients together. Pour into a 9 x 9-inch square baking pan. Bake at 350° for 35 minutes. While cake is baking, prepare topping.
Mix all ingredients except butter and stuffing. Spread mixture in casserole dish. Combine butter and stuffing; sprinkle on top. Bake 45 minutes at 350°, uncovered.
In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with pie filling. Keep refrigerated.
Melt butter in saucepan. Add flour and stir until paste forms without lumps. Add milk to paste and stir constantly until thickened. Add cheese to satisfy your own taste and stir until melted. Remove from heat. Drain asparagus. In a casserole dish, layer half of the asparagus and nuts, 1 sliced egg and half the sauce. Repeat layering with remaining ingredients. Top with cracker crumbs and bake, uncovered, at 350° for 20 to 30 minutes, until bubbly and crumbs are golden brown.
Sift dry ingredients into bowl. Add 1/2 liquid and egg. Beat 1 minute. Add remaining liquid and beat 2 minutes. Bake at 375° for 25 minutes.
Preheat oven to 350°. Unwrap the caramels and place in microwave-safe bowl. Grease bottom of a 13 x 9-inch pan.
Brown pork chops in skillet. Combine soup, water, sour cream and parsley in bowl; mix well. Alternate layers of potatoes, sprinkled with salt and pepper, and sauce in greased 2-quart casserole. Top with pork chops. Bake, covered, at 350° for 1 1/2 hours. Yields 6 servings.
Drain beans. Pour into baking container. Mix brown sugar, mustard and barbecue sauce. Sprinkle on seasoned salt to taste. Bake at 325° until bottom of beans is firm.
In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red hot pepper flakes. Mix well. Add beef. Stir to coat. Cover with plastic wrap and refrigerate 1 to 2 hours. Stir occasionally.
Mix flour, soda, cinnamon and salt together. Mix sugar, oil and vanilla. Mix with dry ingredients. Add eggs, one at a time. Stir in carrots, nuts and pineapple. Pour into a well-greased and floured pan. Bake at 350° for 1 hour and 10 minutes.
Mix shortening, flour and 1/2 cup of milk together. Take dough mixture as you would biscuit dough and roll out; separate dough to make five saucer size pancakes.
Combine sugar, oil and boiling water. Add cold water. Dissolve yeast in warm water. Add to mixture plus egg. Add flour. Knead 3 to 5 minutes well. Grease a bowl and place dough in it in the refrigerator until ready to use.
Boil potato until tender. Peel off skin and mash. Add confectioners' sugar until stiff dough is formed. Roll our on a sugared board until thin. Spread with peanut butter to cover the potato dough. Roll up like a jellyroll. Chill, then cut into thin slices.
Beat eggs. Add sugar, sour cream, milk and vanilla. Sift dry ingredients and add to creamed mixture. Drop with donut maker. Brown in oil. Drain on paper towels.
Grease and flour loaf pan. In a large bowl, cream oleo and sugar with eggs. In a separate bowl, sift together: flour, soda, and salt. Add to creamed mixture. Add bananas, nuts, vanilla, and sour cream. Mix well and bake 1 hour at 350°. Use 1 large or 2 medium greased and floured bread pans.
Place chopped rhubarb in pie shell and mix sugar, eggs, flour, tapioca and cream. Pour over rhubarb and dot well with butter. Bake in 425° oven for 12 minutes and reduce heat to 350° and bake 1 hour.
Saute hamburger, bacon and onion until light brown. Partially drain beans. Thoroughly mix rest of ingredients; add to meat and beans. Bake uncovered at 300° for 1 1/2 to 2 hours.
Bake sausage for 30 minutes at 350°; cool. Slice in thin pieces. Saute mushrooms, green pepper and onion in butter until tender. Remove vegetables. Blend flour into butter; stir in milk. Cook and stir constantly until mixture begins to boil. Boil and stir 1 minute. Add 1 1/2 cups Cheddar cheese, Parmesan or Romano cheese, salt and pepper. Stir until cheese is melted and mixture is smooth. Set aside and keep warm.
Saute onions, celery, garlic and bell pepper in butter until wilted. Add Worcestershire sauce, crab meat and season to taste with salt and pepper. Cook about 15 minutes over medium heat, stirring constantly. Add onion tops and parsley. Then add bread which has been soaked in the milk and eggs. Mix well. Stuff crab shells with mixture. Sprinkle tops of crabs with bread crumbs and bake in 375° oven for 10 minutes or until brown.
Beat 3 egg whites and 1/4 teaspoon cream of tartar; gradually add 1 cup of sugar; beat stiff. Line spring-form pan with paper and spread mixture flat. Bake at 275° for 60 minutes. Cool. Whip 1 cup whipping cream and sweeten. Spread half of cream over cooled meringue. Make custard.
Preheat oven to 400°. Put butter in 9-inch iron skillet and heat in oven. Sift dry ingredients together. Stir in 1 cup milk and eggs. Stir in buttermilk. Pour mixture into skillet. Pour 1 cup milk over cornbread mixture. Do not stir in! Bake for 35 minutes. This cornbread has a custard layer. Serve hot from skillet with butter. Makes 6 servings.
Grease a 1 1/2-quart casserole. Place a layer of sliced egg in the bottom of casserole. Cover with a layer of green pepper, then cheese, repeating until all is used. Add salt and pepper. Pour the milk over the mixture. Cover with bread crumbs that have been mixed with the butter or margarine. Cover and bake at 350° for 45 minutes.
Chop/shred cabbage and combine with red and green peppers. Mix salt, sugar, vinegar and water. Pour this over cabbage and peppers. Refrigerate 3 to 4 hours before serving.