HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake as package directs in two layers. After the cake cools, split each layer in two layers. Mix sugar and flour together. Melt margarine and add sugar mixture. Add the eggs and pineapple. Cook until thick. Spread on the cake layers and assemble cake while the topping is warm.
Cook onions in butter until tender. Blend in flour. Add remaining ingredients, except cheese. Cook and stir until thickened and bubbly. Reduce heat; add cheese and stir until cheese melts. Simmer 15 minutes.
Mix all ingredients together. Place 4 cut-in-half boneless chicken breasts in baking dish; pour mixture over breasts and bake at 350° for one hour. Serve over cooked rice.
Mix dry ingredients; add butter and mix well. Add vanilla and vinegar, mixing well. Pour in 9-inch pie shell. Bake at 350° for 45 minutes.
Cut fat off meat. Cut meat into small chunks. Cook in pot with cut up onion, salt, pepper and water. Simmer until meat is in shreds (several hours). Pour in bottles of catsup and barbecue sauce to taste. Simmer until it is a good sandwich consistency. Serve hot on a hamburger bun.
Lightly grease a 10-inch pie plate. Cook and stir ground beef and onion in skillet until beef is brown. Drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds on high speed of blender or high speed of mixer for 1 minute. Pour over ingredients in pie plate. Bake 25 to 30 minutes. Let stand 5 minutes before cutting.
Spread cream cheese in 8 x 8-inch pan. Put in refried beans. Top with chili. Sprinkle cheese on top. Bake or microwave until cheese is melted.
Place chips and Crisco in top of double boiler. Melt and stir until creamy. Add noodles and nuts. Stir well. Drop by teaspoons onto lightly greased cookie sheet. Chill 10 to 15 minutes.
Add 2 tablespoons lemon juice to milk to sour. Combine brown sugar, 2 cups flour, salt and butter. Take out 1 scant cup and put aside. Add all remaining ingredients (except cup of flour and brown sugar mixture) and mix well. Pour into 13 x 9-inch greased and floured pan. Sprinkle with mixture in cup already set aside. Sprinkle cinnamon on top. Bake at 350° for 25 to 35 minutes. Check for doneness by touching top, bounces back. Excellent with egg souffle or just coffee.
Break graham cracker into square shapes. Put a square of chocolate on graham cracker. Top with marshmallow and graham cracker square. Cook on High in microwave for 10 seconds.
Dissolve jello in hot water; add lemon juice and chill until slightly thickened. Blend cottage cheese, sour cream and salt together. Stir into jello. Add remaining ingredients. Chill until firm or overnight. Can use lime jello and canned peas.
Mix all ingredients together. Pour in pie shell and bake at 325° for 45 to 60 minutes.
Melt the butter or margarine in a saucepan. Add onion and cook slowly until light brown, about 15 to 20 minutes. Add flour and blend until the flour makes a smooth paste with the onion minces in it. Add milk and other seasonings and cook, stirring constantly and briskly, until the sauce is thick and smooth. Then continue to cook, stirring occasionally, about 25 minutes altogether. Strain. If the sauce isn't to be used immediately, stir occasionally to keep a crust from forming on the top.
Combine brown sugar, margarine, corn syrup and salt in 4-cup glass microwave bowl. Bring to a boil. Cook on High for 2 more minutes. Remove from microwave and add baking soda; stir. Put popped popcorn in brown grocery bag. Pour syrup over popped corn. Close bag and shake. Cook in microwave for 1 1/2 minutes on High. Shake bag well and cook 1 1/2 minutes more. Cool on cookie sheet. This way, you won't have to break it up too much.
Peel and grate cucumber (not seeds) and drain off liquid. Combine this with the remaining ingredients. Mix in blender. Chill and serve with favorite chips. Yields 1 3/4 cups.
In a large mixing bowl, combine ingredients. Stir until blended. Turn mixture into a 9-inch buttered pie pan. Mixture will be stiff. Bake at 350° for 30 minutes or until lightly brown. Serve warm or cold. Serve with Cool Whip or vanilla ice cream. Makes 8 to 10 servings.
Mix ingredients (should be thick batter consistency). Spoon into frypan greased with oleo or butter. Fry until brown.
Cook meat with salt and pepper until done. Cut celery and onions into small pieces. Add to meat and cook until tender. Add tomato soup and soy sauce. Serve over boiled rice or mashed potatoes with Chinese noodles.
Put warm milk and yeast in mixing bowl. Let stand for five minutes and stir well. Add sugar, salt and egg. Beat with mixer until well blended. Add flour, beat, cover the bowl and let rise 5 minutes. Stir batter down and fill well-greased muffin tins 1/2 full.
Mix altogether. Cook in tube pan at 350° for 45 minutes (or until done). Do not eat for 24 hours. It is really a good cake.
Snap off and discard tough ends of asparagus. Cut spears into 1/4 slanting slices. Place wok over high heat; when wok is hot, add oil. When oil begins to heat, add garlic and ginger and stir once, then add asparagus and stir-fry for 1 minute. Add water, cover and cook 2 to 3 minutes.
Preheat oven to 400°. Sift together flour, baking powder and salt. Cream together margarine, peanut butter, orange rind and vanilla. Add egg, orange juice and artificial sweetener; blend well. Add dry ingredients gradually; mix well after each addition. Add raisins; mix well. Measure 1 level tablespoon of dough for each cookie; roll between hands to form ball. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Bake about 15 minutes. These cookies have better flavor and texture 24 hours after baking. Makes 24 cookies.
Arrange broccoli in buttered casserole. Mix soup, mayo, lemon juice and cheese. Spoon over broccoli. Top with pimento, crackers and nuts. Bake at 350° for 20 minutes.
Mix sour cream, cream cheese and taco seasoning together (blend until smooth). Pour into at least a 9 x 13-inch pan. Put shredded lettuce on top of the dip, then chopped tomatoes. Then top it with shredded cheese.
Cook spaghetti, drain.	Pour cheeses over all while still warm and mix all together.	This recipe makes two 9 x 13 pans. Bake in oven at 300° for 45 minutes or till cheese melts. Can use your favorite spaghetti sauce for topping.	You can make this ahead and freeze till you want to serve it.
Fry bacon to extract oil. Slice and cook sausage in bacon grease. After sausage is cooked, add vegetable and saut.	Then, add liquid ingredients and seasonings. Bring to a boil. Taste sauce and add seasonings as necessary. Make sure that your sauce is tasty and well cooked before moving on.	Then add rice.	The ratio of sauce to rice should be 2:1. If desire oven bake, cook rice to a boil in sauce mixture. Place mixture in roasting pan with a lid. Bake at 350 degrees for 45 minutes or until rice is fluffy. If desire stove top, bring sauce mixture to a boil. Cut the heat to low after a boil is reached and allow to steam with a lid on it until rice is fluffy. Serve with fried chicken and Southern potato salad.
Put ice cream in a cup. Put stick in the ice cream and freeze. Take out of cup; roll in chocolate syrup and nuts. Freeze again. Eat.
Melt butter and brown sugar. Bring to a boil and boil 3 minutes. Break graham crackers along seam. Lay on a cookie sheet. Pour butter mixture over crackers and spread evenly. Sprinkle with pecans. Bake at 375° for 7 minutes. Separate crackers while still warm.
Combine all, except pecans and butter. Mix well. Place pecans on top when you pour mixture into a small casserole dish, then pour butter over the top of the pecans. Bake at 350° for 20 minutes.
Saute onions in butter until tender. Combine all ingredients and put in a 9 x 12-inch pan. Bake 45 minutes at 350°.
Combine everything. Let set 10 to 15 minutes. Stir occasionally. Pour into unbaked covered pie shell. Sprinkle sugar and milk on top of top crust, if desired. Bake at 425° for 10 minutes, then at 325° for 40 to 50 minutes. So simple, but so yummy and quick!
Cook broccoli with onion added according to package directions. Add celery seed, cheese and soup. Dissolve cornstarch in small amount of milk. Then add with rest of milk to soup. Heat slowly and thoroughly. Do not boil.
Blend soups and broth. Layer chips, chicken, soup mixture and cheese in casserole dish. Repeat layers until all is used, topping with grated cheese. Bake at 350° for 30 minutes.
Combine the first 8 ingredients in baking dish; mix well. Add chicken, turning to coat. Bake, uncovered, in a 350° oven for 30 minutes, or until tender and no longer pink.
Cream shortening, margarine, sugars and vanilla. Beat in eggs until fluffy. Mix flour, soda and salt and add a small portion of this mixture to diced candy. Blend in remaining ingredients. Drop by rounded teaspoonfuls on cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in peanut butter and Marshmallow Creme until melted. Add vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes approximately 3 pounds.
Dip each corn tortilla in hot cooking oil to soften tortilla so it will be easier to work with. Mix both cans of soup and chili peppers in a separate bowl. Dip each tortilla in soup mixture after dipping in hot cooking oil. Put 2 tablespoons meat in center of tortilla and roll up. Put in pan. Roll each tortilla the same until pan is full. When pan is full, pour remainder of soup mixture over enchiladas and sprinkle with shredded cheese of choice. Cook for 15 to 20 minutes at 350° or until cheese is melted.
Brown Italian sausage in frypan. Using a crock-pot, or large pot on low heat, empty contents of tomato paste into pot. Add water (to equal amounts of tomato paste), stirring constantly. Sauce should be thick, not watery. Add crushed garlic, oregano and Italian sausage. Simmer 4 to 6 hours.
In large skillet, brown beef with onion, stirring frequently. Add tomatoes, dill pickes, garlic, salt and pepper. Simmer uncovered 5 minutes. Add zucchini/other squash, cover and cook 15 minutes or until squash is tender. Serve over egg noodles.
Preheat oven to 350°. Arrange fish fillets in greased 13 x 9-inch baking dish. Sprinkle with salt, onion powder and pepper. Spoon soup over fillets. Top with spinach. Beat remaining ingredients with wire whisk until smooth. Pour over spinach. Bake, uncovered, about 40 minutes or until top is golden brown. Let stand 10 minutes before serving. Makes 8 servings.
Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into cupcake pans with paper liners in them. Bake in a 350° oven until golden brown.
Wash bean mix. Place in pot and cover with water 2 inches above beans. Soak overnight.
Cream margarine, sugar, eggs and molasses. Sift flour, baking soda and spices and add to creamed mixture. Mix and shape. Dough is enough for 15 eight-inch gingerbread men. Bake at 375° for 10 to 12 minutes.
Mix ingredients and bake at 350° about 50 minutes. Cook in a 9 x 13-inch pan.
Mix and keep in refrigerator; before serving, add 1 quart ginger ale. Stir well.
Mix soy sauce, anise, ginger, allspice and oil in large bowl. Add sugar and stir until dissolved. Stir in scallions. Add chicken wings to marinate and coat the wings. Cover with plastic wrap and refrigerate for 8 hours or overnight. Preheat oven to 375°.
Cover the bottom of a 9 inch square pan with frozen hash browns. Cover hash browns with sausage. Sprinkle with cheddar cheese. Stir together the remaining ingredients. Pour this mixture over everything. Refrigerate overnight. Bake at 350 degrees for 30 minutes.
Heat oil and add onion and garlic. Cook until tender, not brown. Add other ingredients and bring to boil. Turn down heat and simmer for 5 minutes. Baste meat last 10 minutes of cooking time with sauce. Can be stored in refrigerator for several weeks. Yields 1 quart, enough for 3 to 4 chops or ribs.
Combine all ingredients, except chicken, to make marinade. Place chicken and marinade in shallow pan. Refrigerate for 4 hours. Remove chicken and brown under broiler. Return chicken to pan with marinade. Bake uncovered at 325° for 1/2 hour.
Place pineapple (don't drain) in oblong baking dish. Place cherry pie filling on top of pineapple. Pour dry cake mix evenly over mixture. Slice pieces of butter and cover cake. Mix well. Bake 35 to 40 minutes. Check occasionally when baking. If dry spots in cake mix appear, use extra butter in these spots.
Heat butter; add onions. Cook until soft. Add bouillon and simmer 30 minutes. Salt and pepper to taste. Put toast in bowl. Pour soup over toast and top with Parmesan cheese.
Cut potatoes into slices. Toss. Place in baking dish. Sprinkle with salt, pepper and cheese. Cover with foil and bake in 350° oven until tender, about 40 minutes.
Combine eggs, sugar and vanilla in deep bowl. Beat with electric or rotary beater until thoroughly mixed. Set in another bowl containing very hot (not boiling) water and beat about 15 minutes or until mixture is high, light and fluffy. Remove from hot water and continue beating until mixture is cool. Sprinkle 1/3 of the flour over egg mixture and fold in gently with slotted spoon. Repeat until flour is used. Fold in butter. Pour into buttered and floured 9-inch spring-form pan (or in 2-inch deep 9-inch layer pan). Bake at 350° for 35 minutes. Turn out cake onto cooling rack. When cold, cut into 2 layers.
Add red cayenne pepper to taste. The more added, the hotter it gets. If mild salsa is wanted, do not add cayenne pepper. Stir together in pan. Boil 30 to 40 minutes until thick. If a thicker salsa is wanted, cook longer. Serve with corn chips. Freezes well.
For filling, blend cream cheese, 1/3 cup sugar and 1 tablespoon flour together. Add 1 egg and orange peel. Stir together.
Grease two 9 1/4 x 5 1/4 x 2-inch loaf pans. Preheat oven to 350°. In large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into two greased loaf pans. Bake at 350° for 65 minutes or until breads test done with wooden pick. Cool in pans 10 minutes, then remove to cooling racks. When completely cooled, drizzle glaze over top and sides.
Separate eggs. Beat egg whites; set aside. Mix other ingredients (flour, sugar, oil, drained pineapple, egg yolks and hot water). Mix well. Add egg whites, nuts and cinnamon. Bake 1 hour and 10 minutes in a 325° oven.
Mix first 6 ingredients in blender. Arrange spinach, bacon, mushrooms, red onion, mandarin oranges and grapes in bowl. Pour some of dressing over. Refrigerate rest of dressing for another salad. Stores well.
Cook chicken in enough water to cover until chicken is cooked, about 1 hour. Remove chicken from bone and cut into small pieces. Return chicken pieces to broth. Add peeled and quartered potatoes, sliced celery, chopped onions, salt, pepper and egg noodles. Cook until potatoes and noodles are tender. Mix flour or cornstarch and milk; add to broth and cook to thicken broth a little.
Mix graham cracker crumbs and butter. Press into bottom of pan. Mix Cool Whip, cream cheese and powdered sugar. Spread on crust. Mix water, cornstarch and sugar together. Bring to boil. Cook until thick and clear. Add strawberry jello. Cool and pour on top. Add strawberries to cover top. Can use any fruit in season.
Cook pasta. Drain and rinse with cold water to cool quickly. Drain well. Drain pineapple, reserving 1/2 cup juice. Mix reserved juice together with all ingredients except pineapple and broccoli. Cover and chill. Toss pasta mixture just before serving. Arrange pineapple and broccoli florets around pasta perimeter. Makes 20 (1-cup) servings. One serving has 209 calories, 18 calories from fat.
Grate cucumbers, pepper and onions. Put salt over this mixture and let stand 1 hour. Drain well, pressing out all water. Add vinegar, sugar and seeds. Boil 5 minutes.
Mix together first 4 ingredients. Let set. Mix together Cool Whip and cream cheese and spread over top of firm salad. Sprinkle with walnuts and serve.
Drain water chestnuts. Cut the bigger ones in half. Put in bowl; add soy sauce. Cover chestnuts. Leave in bowl 5 to 6 hours. Drain and roll in sugar. Cut uncooked bacon slices in half. Wrap chestnuts in bacon and hold bacon together with toothpicks. Put in pan and bake at 300° until bacon is cooked.
Spread breadsticks with butter and sprinkle with garlic powder. Wrap a piece of bacon around sticks, securing with toothpicks. Place on a greased cookie sheet and bake at 350° until bacon is done.
Cook chicken and onion in water until done, then bone. Cut into bite size pieces. Cook macaroni as label directs; drain. In 8-quart pot, heat salad oil (1 tablespoon); cook carrots and 1/4 teaspoon salt until tender-crisp, about 3 to 5 minutes. Remove to bowl.
Mix butter, soup mix, Worcestershire sauce and garlic powder and pour over pretzels on large cookie sheet. Make sure to coat well. Bake 1 hour at 350°. Turn every 15 minutes. Leave in oven 15 minutes after oven is off.
Mix first 6 ingredients like pie dough. Press half of dough on 15 x 11-inch cookie sheet. Cover with mixture of next 4 ingredients. Roll out rest of dough to cover apples. Beat egg white with 1 tablespoon of sugar; spread over top crust. Bake 40 minutes at 350°.
Cover greased casserole with slices of bread (crusts removed). Cover with diced chicken, mushrooms (can use canned ones), water chestnuts and slices of cheese. Spread with mayonnaise. Add ingredients are done by layers. Cover this with a mixture of chicken broth, milk, cream of celery soup and eggs, all beaten together. Put in casserole and let stand overnight. Cover with foil. Bake at 350° for 1 1/2 hours or less. Before finished baking, can cover with bread crumbs and pimentos.
Crush entire package of cookies in blender and set aside. Mix milk and pudding. Mix for 1 to 2 minutes, until thick. Put Cool Whip into large bowl and fold in pudding mixture. Cream together the cream cheese and margarine. Add confectioners sugar and fold until well blended. Start with cookie mixture. Then alternate layers (leave enough cookie mixture to sprinkle on top to make it look like dirt).
Melt and cook until thick on low. Bake cake in a 9 x 13-inch pan. Cut in squares when cool. Cut each square in half and put layer of ice cream between each half. Pour sauce over cake square.
Brown sausage. Add rice, soup and water. Cook, covered, until rice is done. Add peas and mushrooms. Add Swiss cheese and stir until melted.
Cook sugar and milk to soft ball stage. Pour over other ingredients and beat. Then pour in pan and spread flat. Chill. Makes 5 pounds.
Cook bacon until crisp; drain, reserve drippings. Crumble bacon and set aside. Cook venison and onion in drippings until browned. In saucepan, combine ketchup, vinegar, sugar, Worcestershire sauce, garlic, 1/2 cup water, 1 teaspoon salt and 1/8 teaspoon pepper. Stir in venison and onion. Cover and simmer until venison is tender, about 45 to 55 minutes. This also can be made in crock-pot. Serve over rice or on a sandwich.
Chop vegetables into medium chunks. Place in large pot with ham and washed peas. Add enough water to cover ham. Add bay leaf and pepper, no salt. Cover and bring to a boil, stirring. Reduce heat immediately and simmer about 2 hours or until the split peas have melted away. Now you can add salt if you wish. Remove bay leaf. Make sure you have some good meat left on the bone.
Heat oven to 325. In a mixing bowl, combine eggs, margarine, sugar, and vinegar until well mixed. Stir in coconut, raisins, and pecans. Pour into unbaked pie crust and bake at 325 for 30 to 40 minutes or until filling is set in center.
Butter a shallow baking dish, 9 x 12-inch. Spread apples and raisins evenly in pan.
Combine cake mix with egg and oleo. Spread in a 14 1/2 x 10 1/2 pan, which has been sprayed with Pam. Mix sugar, eggs, cream cheese, coconut, and pecans. Pour over first mixture. Cool before slicing into bars. Wonderfully rich and chewy.
Mix all ingredients together. Add water (about 1 quart). You may need to add more as soup cooks. Cook in crock-pot or on stove for 1 1/2 to 2 hours.
Saute onion and garlic in oil in Dutch oven until onion is tender; add turkey. Cook until done, stirring to crumble meat. Stir in next 9 ingredients. Simmer, uncovered, for 1 hour. Add mushrooms and cheese; simmer, uncovered, for 20 minutes. Remove bay leaf. Serve over hot spaghetti. Yields 6 1/2 cups sauce.
Peel tomatoes with a vegetable peeler or immerse in boiling water until skins will slip off, about 3 minutes. Slice very thin and measure.
Mix all ingredients together and roll into 1-inch balls. Bake at 350° for about 8 to 10 minutes on ungreased cookie sheet.
Put sugar, cocoa, milk, and butter in saucepan. Bring to a boil stirring constantly. After reaching a boil, remove from heat. Stir in oatmeal, coconut, and peanut butter. Drop by teaspoonful on a cookie sheet and cool.
Mix 1 cup sugar, eggs, 1 stick margarine, baking powder, flour, Hershey's syrup and walnuts. Bake in jelly roll pan at 350° for 20 minutes. Boil 6 tablespoons butter, milk and 1 cup of sugar. Add chocolate bits. Pour on top of hot brownies.
Combine sweet potatoes, butter, egg yolks, brown sugar, salt and spices; mix well. Add milk, blending until smooth. Beat egg whites until foamy; gradually add 1/4 cup sugar, beating until stiff. Fold into sweet potato mixture. Pour filling into pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes. When cool, garnish with whipped cream and grated orange rind.
Cream together oleo, cheese and sugar. Blend together the instant pudding with 3 cups milk. Whip according to directions on box. Blend the whipped topping with the pudding. Now add the cream cheese mixture. Layer with cookies and bananas.
Spread the drained sauerkraut on the bottom of a greased 9 x 13-inch pan. Lay sliced tomatoes on top. Spread dressing over tomatoes. Layer corned beef and then cheese over tomatoes. Bake at 450° for 1/2 hour. Remove from the oven. Separate each Hungry Jack biscuit into 3 pieces and cover the top of the casserole with biscuits. Bake another 15 minutes or until biscuits brown.
Preheat oven to 350°. Spray, then flour two 9 x 9-inch pans. Melt butter and chocolate over low heat. Cool. Beat eggs, sugar and vanilla with electric mixer on medium speed for 3 minutes. Stir in butter-chocolate mixture, then slowly add the flour. Do not overmix. Fold in the cookie crumbs and most of the pecans. Spread the batter evenly into the pans and sprinkle with the remaining pecans. Bake about 40 minutes or until set. (The brownies will be soft in the center). Let cool completely, cut into 3 x 3-inch squares. Makes 18 brownies. For extra-rich results, use chocolate bars instead of Baker's chocolate.
Cook chicken in 1-inch cooking wine. While cooking, cook bacon in microwave. After chicken is done, stack 2 pieces bacon, 1 to 2 slices of ham and a slice of Swiss cheese on each piece of chicken. Cover until cheese melts. Best served hot with green beans and rice.
Cream together the sugar and oil. Add eggs, one at a time, creaming after each. Add remainder of ingredients; blend together. Chill 1 hour or more. Shape into ball. Roll in sugar. Flatten on cookie sheet with glass. Sprinkle on more sugar. Bake in a 375° oven for 10 to 12 minutes. Makes about 6 dozen large cookies.
Rinse chicken pieces well and remove skin. Place in a large pot (4 to 6-quart) and cover with cold water. Place whole allspice and peppercorns in a tea strainer (or cheesecloth) and add to chicken; simmer until chicken is thoroughly cooked (1 to 2 hours). Remove spices and chicken from broth and debone and cut up chicken in bite-size pieces. Add carrots, celery, chicken and onion powder to broth and simmer 30 minutes. Add water as needed. Add noodles and simmer 30 minutes or more. Just before serving, stir in chopped parsley.