HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour fruit and pineapple into a 9 x 13-inch baking dish. Sprinkle cake mix on top of fruit. Microwave butter until melted. Pour butter on top of cake mix. Bake at 300° for 1 hour or until light brown.
Melt in skillet. Add 2 packages midget wieners. Simmer 20 minutes in skillet. Keep warm in a crock-pot.
Mix all ingredients. Beat thoroughly. Put in loaf pan. Top with tomato sauce or ketchup. Bake 1 hour at 350°.
Mix all ingredients together. Bake at 350° until cooked through and bacon is cooked.
Mix in heavy 1-quart saucepan until blended the first 3 ingredients. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved. Boil until candy reaches soft ball stage (234°). Add remaining ingredients. Spoon onto wax paper; quickly separate nuts into small pieces. Makes about 1 pound.
Peel potatoes and cut in medium size pieces. Cook in just enough salted boiling water to cover. When potatoes are almost cooked, add flour which has been dissolved in half and half or cream. Cook to thicken sauce, stirring occasionally. Add dill. If sauce is too thick, add additional cream and continue to stir until desired consistency. May add pepper to taste, if desired.
Cook and drain sausage and beef separately. After draining beef and sausage, combine them and add grated cheese. Cheese must melt and blend with meat. Add remaining ingredients. Spread on "party rye"; quick freeze on cookie sheets 10 to 15 minutes. When ready to serve, put into 400° oven (frozen) for 15 minutes. One recipe uses 1 1/2 loaves of rye. Makes 48.
Cook chicken until it falls from the bone. Grease bottom of flat casserole dish. Line with the broccoli. Place over the chicken. Combine the mayonnaise, curry powder, lemon juice and soup to make a sauce. Pour over the chicken. Sprinkle over the cheese, then the bread crumbs. Cook in a 325° oven for about 30 minutes.
Mix all together. Roll into 1-inch balls. Roll in flour and brown. Put into spaghetti sauce to cook.
Cook broccoli. Butter dish. Place broccoli in casserole with cut up chicken on top. Combine soup, mayonnaise, lemon juice, salt and pepper in bowl and pour over top of chicken. Sprinkle with cheese. Combine stuffing mix with melted oleo and sprinkle over top of cheese. Bake 1/2 hour at 350°. When doubling, bake 40 minutes.
Combine cinnamon sugar, cocoa and salt. Stir in popcorn. Mix well. Toss in grahams and M&M's.
Preheat oven to 325°. In medium bowl, beat egg yolks with Eagle Brand, ReaLemon brand and food coloring, if desired. Pour into prepared pastry shell. Bake for 30 minutes. Cool. Chill. Spread with whipped cream. Garnish as desired. Refrigerate leftovers.
Dissolve sugar in water; add juices and banana. Mix well and freeze in freezing containers. Place frozen block into punch bowl and pour in ginger ale. Punch will be slushy. Serves 60.
Soak bread crumbs in water, enough to wet them well. Mix all together and form small meatballs.	Bake 20 minutes at 350°.
Cook potatoes in skins until tender; cool. Coarsely grate potatoes. In a small saucepan over low heat, almost melt butter or margarine and cheese. Remove from heat. Blend in sour cream, onions, salt and pepper. Add potatoes, stirring lightly. Place in a buttered 2-quart casserole. Dot with butter and sprinkle with paprika. Bake, uncovered, at 350° for 25 minutes. Makes 6 to 8 servings.
Cut potatoes into desired shape (diced) with skin on. Place in Pyrex pan. Add minced, fresh garlic to taste. Drizzle with olive oil. Bake at 375° for 45 to 50 minutes.
Boil water, sugar and syrup until they form a soft ball in cold water. Pour slowly into the beaten egg whites. Add nuts and vanilla and turn into pan. When cool, cut into squares. Can be dropped by spoonful onto wax paper.
Mix together with hands; pat into the bottom of a greased 9 x 13-inch pan. Bake at 350° for 10 minutes. While baking crust, mix the filling.
Cook, cool and crumble corn bread. Dice all other ingredients and toss with mayonnaise and sugar.
Mix orange juice following directions on can. Combine orange juice and ginger ale and pour over sherbet. Yields approximately 75 to 100 servings.
Brown meats in a large skillet; drain well. Return to medium heat and add seasonings, blending well into meats. Add tomato paste and water, stir until sauce has thoroughly coated meat mixture. Add tomato sauce and blend well. Cover and simmer for 20 to 30 minutes until thickened.
Cream butter and sugar. Add eggs, rum and orange extract and beat until fluffy. Sift together flour, cinnamon, ginger and salt. Stir flour mixture into creamed mixture. Add nuts. Stir. Add mincemeat. Stir in candy fruit. Pour into heavily greased Bundt pan. Bake cake at 300° to 325° for 2 1/2 hours or cupcake at 300° for 45 minutes.
Combine sugar, water, corn syrup, salt, vinegar and vanilla. Cook until mixture forms a soft ball by testing in cold water.
Put baking soda and dates in bowl. Cover with boiling water until other ingredients are mixed. Cream butter, eggs and sugar together. Add flour and date mixture alternately. Beat well. Add nuts. Grease sides of 2 large juice cans and fill 1/2 full. Bake at 350° for 1 1/2 hours.
Mix Eagle Brand milk with lemon juice. Drain the fruit cocktail, pineapple and mandarin oranges. Mix with the cream mixture. Add the chopped pecans and fold in the Cool Whip. Pour into 2 graham cracker crusts. Refrigerate and serve when firm. This pie can be frozen. Take from freezer a few minutes before serving.
In 4-quart dish over medium heat, cook meat until brown. Add onion, carrot and garlic. Cook until vegetables are tender, stirring. Stir in soup, water and beans with their liquid. Mix thyme, bay leaf and pepper. Heat to boiling. Reduce heat to low. Simmer 15 minutes. Stir in pasta. Cook about 12 minutes more. Discard bay leaf.
Mix all ingredients together well and form into loaf. Place in rectangular pan. Bake at 400° for 1 1/2 hours.
Beat eggs. Add 1 cup sugar and the Pet milk; mix well. In separate small bowl, mix the cocoa and 1/2 cup sugar. Add to egg mixture, then add the melted butter and vanilla. Mix and pour into a deep dish pie shell. Bake at 350° for 45 minutes.
Use bread that is not quite fresh, about 2 days old. Cut the French bread into slices about 1/2-inch thick. Beat milk, egg, salt, pepper and sugar together in a shallow bowl. Heat a large heavy skillet. Melt about 2 tablespoons butter or margarine. When fat is hot and sizzling, soak slices of bread in egg-milk mixture. Leave them in liquid until they are wet through, but do not fall apart. Fry bread quickly until golden brown.
Cook rice according to package directions. Brown ground beef and onion; drain off fat. Stir in remaining ingredients, except the cheese. Reduce heat to low and cook for about 15 minutes. Turn off heat. Sprinkle with cheese; cover and let stand about 3 minutes, until cheese is melted.
Cream margarine, sugar and eggs. Add flour, salt, baking soda and cream of tartar; mix well. Add nuts and vanilla and mix again. Form into rolls wrapped in plastic wrap and chill at least 1 hour. Cut into 1/4 inch slices and put on an ungreased cookie sheet. Bake at 375° for 8-10 minutes.
Mix all ingredients. Bake in 2 quart casserole at 325° for 1 hour. Serves 8 to 10.
Brown steak and onions in butter or margarine.	Stir in soup, water, sour cream and paprika. Cover. Cook over low heat for 45 minutes or until meat is tender. Stir often. Serve over noodles. Can freeze. Serves 4.
Brown stew meat in oil. Add tomatoes, bay leaf, pepper, soy sauce and beef stock. Bring to a boil. Simmer 1 1/2 hours. Cut the vegetables. When meat is almost cooked, add carrots, celery and onion. Bring to a boil and simmer 15 minutes. Add potatoes and cook until tender. Mix cornstarch and cold water. Stir into stew and simmer a few minutes. Good! Serves 8 to 10.
Dice unpeeled Red Delicious apples. Thinly slice celery. Add raisins to apples and celery. Pour orange juice over all and mix well. Set in refrigerator a couple of hours before serving.
Combine cocoa, sugar and salt in large saucepan. Add milk gradually. Mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce heat to medium and continue to boil, without stirring, until it reaches soft ball stage. Remove pan from heat. Add butter and vanilla. Do not stir. Allow to cool at room temperature. Beat until it thickens and loses its gloss. Put in an 8 x 8 x 2-inch lightly buttered pan.
In a large saucepan, cook the potatoes in boiling water, salted, for 30 to 40 minutes, or until tender. While the potatoes are cooking, cook the cabbage in a saucepan in a small amount of boiling water for 5 to 7 minutes, or until tender, and drain very well. Drain the potatoes well, then peel and mash them with enough of the milk to make a soft consistency. Stir the cabbage into the potatoes, then season with salt and pepper. Spoon the colcannon into a serving dish; make a hollow in the center and put the butter in the hollow to melt slowly into the mixture. Yield: 6 servings.
Cook whole box of jumbo shells by letting water boil first, pouring shells in and letting them boil for 10 minutes. Mix together the remaining ingredients except the spaghetti sauce. Drain shells well using colander and stuff shells with mixture.
In a 2-quart saucepan, combine the peaches and orange juice. Bring to boiling. Reduce heat. Cover and cook peaches in juice for 5 to 10 minutes until soft. In a blender, blend the peach mixture until smooth (you should have 1 1/2 cups puree). Combine peach puree, orange peel, sugar, honey and allspice. Bring to a full boil. Reduce heat and boil gently until it thickens. Cover and store in refrigerator. Makes about 1 1/2 cups.
In skillet, cook garlic, rosemary and herb and spice seasoning in oil for 1 minute. Drain beans (reserving liquid) into skillet. Add tomatoes; bring to boil. Cook, uncovered, over medium heat for 10 minutes. Stir in noodles; reduce heat. Cover and cook about 18 minutes, adding beans during last 5 minutes.
Mix milk and pudding; fold in Cool Whip. In a 9 x 13-inch pan, line bottom with graham crackers, then pudding, then crackers, remaining pudding, then last of crackers. Spread crackers with frosting. Refrigerate.
In 2-quart casserole, combine 3 dry ingredients. Gradually stir in skimmed milk. Microwave on High 5 to 6 minutes, stirring, until pudding is thick and boiling. Stir in vanilla. Pour in serving dishes and chill. Makes 4 servings.
Combine graham cracker crumbs and melted butter. Spread on bottom of a 9 x 13-inch pan. Refrigerate.
Melt butter in boiling water. Add the remaining ingredients and mix in a blender until thick. This makes approximately the same amount as a can of store bought sweetened condensed milk.
Chill for at least 2 hours before serving. Serve with sliced carrots and celery. Decorate with paprika on top.
Mix together beef, onions, eggs, salt and pepper. Pat meat mixture into a 9 x 13 baking dish. Bake at 350° for 30 minutes. Remove from oven and drain off fat. Add potatoes and cheese. Bake an additional 20 minutes.
Beat eggs; add sugar, oil, zucchini and vanilla. Mix well. Combine flour, salt, baking soda, baking powder and cinnamon. Add to the zucchini and egg mixture. Stir in nuts.
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, cake mix and margarine. Mix well. Press half of cake mixture into bottom of greased 9 x 13-inch pan. Bake at 350° for 60 minutes.
Cook potatoes in jacket. Cool and dice. Add celery, parsley, eggs (hard-cooked) and onion. Fry bacon. Combine beaten eggs, sugar, mustard, salt, pepper and vinegar diluted with water. Mix well. Pour egg mixture into hot bacon and drippings. Stir until mixture thickens, about 10 minutes. Pour over the potato mixture and mix lightly. Serve hot or cold.
Dissolve flour and sugar in a little water. Add boiling water and cook until transparent, like starch. Add oil of cloves. Bottle for use. Keep tightly closed.
Mix all ingredients together	at low speed until well mixed. Pour into 2 (9 x 5-inch) or 3 (8 x 4-inch) greased and floured loaf pans.	Bake at 350° for 70 minutes.
Mix ingredients and form into balls. Pan-fry until brown in 2 tablespoons shortening. Cook spaghetti and add your favorite spaghetti sauce with meat balls.
Slice steak diagonally into thin strips. Combine contents of gravy mix envelope, soy sauce, sugar and ginger. Pour over meat; toss lightly. Heat half of oil in large skillet. Add beans. Cook and stir 5 minutes until tender-crisp. Remove from skillet. Heat remaining oil in same skillet. Add steak. Cook 3 to 5 minutes, stirring constantly. Add beans and water. Cook, stirring until heated. Serve over hot rice. Yields 4 servings.
Place all ingredients except the flavoring in the top of double boiler. Beat while cooking 7 minutes after the water boils. Beat all the time. Remove from stove and add the flavoring. Beat until thick enough to spread. The frosting should not be hot when put on cake.
Peel and cut potatoes in rounds. Cook about 8 minutes. Don't overcook the potatoes. Combine other ingredients. Pour into greased glass dish (long one). Bake at 350° for 30 minutes.
Combine all ingredients, pour into buttered 9-inch square baking dish. Bake at 350° for 1 hour or until top is lightly browned.
Mix together Crisco, brown sugar, peanut butter, salt and egg. Add dry ingredients to creamed mixture. Mix well. Roll into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten by pressing crisscross with fork. Bake at 375° for 8 to 10 minutes. When cookies are removed from oven, immediately press a candy kiss into the center of each cookie. Best when eaten warm.
Heat oven to 350°. Melt butter over low heat in layer pan, 9 x 1 1/2-inches. Sprinkle brown sugar evenly over butter. Arrange pineapple halves, cherries and pecans over sugar mixture. Prepare cake mix as directed on package. Pour half the batter* (about 2 1/2 cups) evenly over fruit in pan. Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Invert at once onto serving plate. Leave pan over cake a few minutes. Serve warm plain or with whipped cream. Makes 9 servings.
Mix all ingredients together. Pour into 2 greased loaf pans. Bake in 350° oven for 1 hour.
Place first 3 ingredients in heavy saucepan and bring to boil. Add hot dogs and simmer for 1 1/2 hours. Stir periodically. Serve with toothpicks.
Mix shortening, peanut butter, butter, sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill.
Boil sugar and water together for 3 minutes. Cool. Mix bananas, orange juice and lemon juice in blender. Transfer to large container; add sugar and water mixture and pineapple juice and blend well. Freeze in 2 (1/2 gallon) large mouth plastic or paper cartons. Remove from freezer a couple of hours before serving.
Beat eggs in a	mixing	bowl. Add sugar, salt, vanilla and condensed milk. Mix well.	Add the mashed bananas and mix well at high speed. Pour this mixture into the freezer. Add enough milk to reach the fill line on the container. Mix and freeze.
Cream eggs, margarine and sugar. Add milk, then pineapple and bread cubes. Grease casserole dish. Bake at 375° for 45 minutes.
Preheat oven to 350 degrees. Grease and flour pan. Beat cake mix, pudding, butter eggs and spice blend in bowl on low speed 2 minutes scraping bowl occasionally. Pour into pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Invert from pan onto cake plate. Cool 30 minutes. Prick top and side of warm cake with fork; spread chocolate topping over cake. Sprinkle with nuts. Cool completely about 1 hour. Store in cake taker.
Preheat oven to 200°. Boil sugar, butter, syrup and salt for 5 minutes. Remove from heat and add soda. Stir well; pour over popcorn in 9 x 13-inch glass pan. Place in oven for 1 hour, stirring every 15 minutes. Spread on wax paper to cool.
Mix and chill. Roll into a ball and then roll in chopped nuts. Makes one small ball. For a larger cheese ball, double or triple the recipe.
Stew elephant into bite-size pieces. This should take about two months. Cover with brown gravy. Cook over kerosene fire about four weeks at 465°. This will serve about 3,800 people. If more are expected, then 2 rabbits and 1 turkey may be added.
Sift together in a large bowl and set aside the granulated sugar and flour. Bring to a boil the margarine, shortening, cocoa and water. Pour mixture into sugar and flour. Mix well. Add buttermilk, soda, eggs and salt. Bake in 10 1/2 x 15-inch cookie sheet type jelly roll pan for 20 minutes at 400°. About 5 minutes before cake is done, bring to boil the margarine, cocoa and milk. Remove from heat and add 1 box powdered sugar, 1 teaspoon vanilla and nuts (optional). Pour on hot cake and spread around.
Put all ingredients into frying pan and simmer for about 1 hour. Serve with sweet and sour sauce.
Peel potatoes; put in cold water. Saute onion in butter until tender. Add evaporated milk. Bring to boil. Remove from heat. Combine eggs in large bowl. Beat until frothy. Shred potatoes on medium shredder. Place immediately in egg mix; turn to coat well. Add parsley, 1 cup cheese and milk mixture. Mix well. Turn into well-greased 9 x 13-inch baking dish. Bake at 350° for 1 hour. Add 1/2 cup cheese; continue to bake 30 minutes.
Mix Eagle Brand milk and lemon juice. Add Cool Whip and well drained pineapple. Add nuts, if desired. Pour into graham cracker crust and chill before serving.
Microwave 500 to 700 W. Place onion, celery and pepper in 2 1/2-quart oval glass-ceramic casserole dish. Cover. Microwave at High 4 minutes. Stir in all remaining ingredients except cheese. Cover. Microwave 10 to 12 minutes more, stirring halfway through cooking. Stir in cheese. Makes 6 servings.
Combine carrots, celery, onion, tuna, Miracle Whip and mustard thinned with milk. Chill. Just before serving, toss in shoestring potatoes. Yields 6 servings.
Cook shells; drain and rinse in cold water. In a large bowl, mix the ingredients for the dressing and let set for 5 minutes. Mix in the chickpeas and the cooked shells carefully so as not to mash them.	Cover and chill overnight.
Mix first 4 ingredients; roll into ball. Refrigerate; roll in nuts before serving. Serve with Club crackers.
Heat oil in heavy saucepan. Add garlic, onion and parsley; saute several minutes, stirring a few times, until garlic is golden. Add the remaining ingredients and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes. While sauce is simmering, prepare meat filling.
Combine 3 cups stuffing with cooked broccoli, turkey, gravy and pepper. Spoon into oblong baking dish. Top with remaining 1 cup stuffing. Bake in a 450° oven for 20 to 25 minutes.
Mix peaches with 1 cup sugar; let stand. Put butter in a 2-quart casserole; place in a 325° oven to melt. Combine remaining sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir. Spoon peaches on top of batter. Do not stir. Bake at 325° for 45 minutes to 1 hour. Serves 4.
Place all ingredients in crock-pot. Add water until ingredients are slightly covered. Turn crock-pot to low and cook 8 to 10 hours or cook 4 to 6 hours on high.
Brown chicken and onion in butter, making sure chicken is thoroughly done. Add mushrooms, garlic, cream or half and half, parsley, tomatoes, salt and peas. Simmer until peas are soft. Cook linguine. Top linguine with chicken mixture and Parmesan cheese.
Season game hens with cumin, chili powder, salt and pepper. Prepare stuffing mix according to package directions. In a medium bowl, mix together seasoning packet, 1/4 cup butter, 1 1/2 cups hot water, green chilies and onion. Add stuffing mix. Lightly stuff hens. Place breast up on shallow baking sheet; brush with butter. Roast, covered, at 400° for 30 minutes. Uncover 1 hour. Baste occasionally.
Preheat oven to 350°. Measure first 4 items together. Add orange juice. Add softened shortening and beat for 2 full minutes (by clock). Add unbeaten eggs. Continue to beat for 2 more minutes. Scrape bowl sides and bottom frequently. Pour into greased loaf pan. Bake at 350° for 60 to 65 minutes.
Fry hamburger and bacon together. Dice up medium onion and add to the hamburger in the frypan. Drain off excess grease from the frypan. Open the cans of beans and put them in a slow cooker or crock-pot. Add the hamburger combination to the beans in the slow cooker or crock-pot. Add the catsup, brown sugar, mustard and vinegar to the hamburger combination. Mix well and cook for 1 hour on high and then simmer for an additional 2 hours on low heat or until ready to serve.
Mix all ingredients together. Store in airtight container. For 1 cup of cocoa, place 1/4 cup of mix in hot water.
Blend first 7 ingredients in bowl just until mixed. Pour into 13 x 9 x 2-inch pan and bake 30 minutes at 350°. While cake bakes, make icing. Simmer margarine, sugar and milk 5 minutes after reaching bubbly stage, stirring constantly. Remove from heat, add coconut and nuts. Mix in well. Pour over cake when removed from oven. Let cool before serving.
Mix all ingredients. Pour over wings and marinate overnight. Line pan with foil. Bake at 350° for 30 minutes. Turn wings over and bake additional 30 minutes. (I bake mine until brown.)
Break spaghetti into 2-inch pieces. Cook according to package directions. Rinse with hot water. Combine soup and milk in a large bowl. Mix well. Add spaghetti, all but 2/3 cup cheese, turkey, mushrooms, onion, salt, pepper, pimento and black olives. Toss gently. Pour mixture into lightly greased baking pan. Bake at 350° for 30 minutes. Remove from oven. Sprinkle remaining cheese on top. Bake until cheese melts.
Mix sugar, butter, milk and cocoa in saucepan. Bring to a full rolling boil. Boil for 2 1/2 minutes. Remove from heat. Add oatmeal and vanilla; mix quickly. Drop by teaspoonfuls onto cookie sheets covered with waxed paper. Cookies will be ready to eat in 1/2 hour.
Mix all together and place into a greased ovenproof dish. Sprinkle with paprika and sliced almonds. Bake at 375° for 15 minutes. Serve with crackers.
Put ingredients in a large bowl and mix well. Put in a 9 x 13-inch pan and bake at 350° about 30 minutes.
Dump pineapple and cherry into rectangular baking dish. Dump cake mix and nuts on top. Place pats of margarine on top. Bake at 350° for 30 minutes.
If fresh beans are used, cook in boiling water for 1 minute. Drain and add to other ingredients in saucepan. Can be seasoned with bacon or ham, but are good without. Add a little water to keep them moist.
In a food processor, combine Swiss cheese, egg yolk, Worcestershire sauce, mustard and cayenne pepper until thoroughly mixed. Remove top and bottom crust of bread (leave side crust); then slice bread horizontally 2 times leaving three horizontal slices. On the bottom slice, spread 1/2 of cheese mixture; then top with 4 slices of Prosciutto. Place middle bread layer on top and repeat with remaining cheese and Prosciutto. Top with last bread slice.
Soften gelatin in water and set aside. Dissolve sugar in pineapple syrup over low heat. Add gelatin mixture to pineapple mixture and stir until dissolved. Chill until partially set. Add pineapple and grated cheese. Fold in whipped cream. Chill for 1 hour or until firm.
Brown sausage. Add onions and saute until tender. Stir in salt, thyme, pepper, cabbage, tomatoes and broth or water. Bring to a boil. Stir in beans. Reduce heat. Cover and simmer 20 minutes or until cabbage is done. Great with cornbread!
Cook broccoli according to package instructions. Drain and lay in bottom of baking dish. Cover with chicken. Mix next 4 ingredients and spread over chicken. Sprinkle with stuffing mix. Bake at 350° for 35 minutes.
Cut chicken into bite-size pieces. Mix mustard and 1/4 cup melted butter. Dip chicken pieces into mustard mixture and then into crushed crackers. Place in baking pan and drizzle 1/4 cup butter over. Bake at 350° for 30 minutes.
Melt 1 stick of margarine in casserole dish or pan. Add squash, cut in chunks, diced pepper and onion. (May use 1 or 2 peppers and 1 large onion.) Add tomatoes and 1/2 to 1 cup rice, according to size of casserole. Remember, rice swells and absorbs the liquid. Add salt and pepper to taste. I have given out this recipe many times. It is well liked.