HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and cook cake as directed; cool. Mix vanilla pudding and milk together (2 cups milk per box pudding); let set overnight. Drain pineapple. Mix sour cream, pineapple, Cool Whip and pie filling together with pudding. Cut cake into small pieces; stir into pudding mixture. Let set a while. Serves 10 to 15.
Combine 1 tablespoon plus 1 1/2 teaspoons Crisco oil and flour in medium skillet. Stir constantly until rich, dark brown. Stir in shrimp. Cook a few minutes. Set aside. Heat remaining 1 1/2 teaspoons oil in large saucepan on medium heat. Add celery and onions. Cook until soft and transparent. Add okra. Cook until okra ceases to rope, about 30 minutes. Add undrained tomatoes, water, bay leaves, salt and pepper. Stir in shrimp mixture. Cover. Simmer 30 minutes, adding tomato paste after 15 minutes. Add lobster meat. Remove bay leaves before serving. Serve in flat bottom bowls over rice.
Cook macaroni according to package directions (adjust amount according to number of people). Drain. Cut cheese into cubes and set aside. Melt butter or margarine in bottom of pan. Pour in cooked macaroni. Add onion, salt, pepper and cheese cubes. Beat eggs until foamy. Add to macaroni and mix thoroughly. Sprinkle Parmesan cheese on top. Bake in preheated 350° oven for 1 hour or to desired crispness.
Saute the onion in margarine. Add all other ingredients. Simmer 30 minutes, stirring often.
In a large bowl, measure the first 3 ingredients and mix. In a saucepan bring to a boil water, cocoa and margarine. Add boiled mixture to sugar and flour. Mix and add eggs, vanilla, buttermilk and baking soda. Pour into greased sheet cake pan (10 x 15-inch). Bake 20 minutes at 400°.
Preheat oven to 350°. Drain pineapple, reserving the liquid. Melt the butter in a deep 9-inch oven-proof skillet. Stir in the brown sugar and 1 tablespoon of the reserved pineapple rings in the pan, filling all centers with cherry halves. Set aside. Beat shortening, sugar and egg together until well-blended, about 3 to 4 minutes. Combine the flour, baking powder and salt. Measure the remaining pineapple juice and add water if necessary to make 2/3 cup. Add the dry mixture and pineapple juice with vanilla to the shortening mixture alternately and beat. Pour over pineapple rings and place in oven. Bake for 45 minutes or until done in middle. Cool 5 minutes and invert cake onto plate. Serve with ice cream or whipped cream.
Spread refried bean mixture over large plate. Using approximately 1/3 jar picante sauce mixed in with beans, taste until you get the hot and spicy flavor desired. Spread over top jalapenos, tomatoes, onions and cheese. Decorate with spoonfuls of sour cream and enjoy with choice of tortilla chips.
Mix together and make into large balls. Bake at 350° for 1 hour, then pour off grease. Add sauce to meat balls and put back in oven for an additional 20 to 30 minutes.
Add yeast to warm (110°) water in medium size bowl. Let stand a few minutes. Stir to dissolve. Mix in half the flour, salt and oil. Beat until smooth. Mix or knead in remaining flour. Cover and let stand 5 to 10 minutes. Divide into 2 parts. Dip fingers into oil and pat out each half of dough onto greased baking sheet, making 11-inch rounds. Make edges thicker and brush with oil. Use favorite pizza sauce and toppings. Bake at 375° for 30 minutes.
Sift sugar and flour. Melt margarine; cut in flour and sugar to make crumbs. Set aside 1/2 cup. Beat in the rest of the ingredients, adding the soda in boiling water last. Pour in a 13 x 9-inch pan. Add reserved crumbs. Bake at 350° for 35 minutes or until done.
With fork, mix cheese real well. Add onion and Accent. Mix well. Take 5 slices of beef, chopped real fine and add to cheese; mix well. Spread on platter of your choice, thick or thin. Take remaining beef and lay it all over your cheese ball until covered. Let set in refrigerator 30 minutes. Eat well with crackers.
Mix together salad oil, sugar and eggs. Add vanilla; mix well. Mix together flour, baking powder and salt. Mix flour mixture slowly into egg mixture. Mix all together well with wooden spoon. Fold in peeled, diced apples. Bake in 10 x 14-inch cake pan for 1 hour at 350° or until toothpick inserted in cake comes out clean. Dust with powdered sugar or frost as desired.
Defrost hash brown potatoes and combine in a large mixing bowl with 1/2 cup butter. Season with salt and pepper. Add onion, sour cream, chicken soup and grated cheese. Blend ingredients well. Pour into 3-quart buttered casserole dish. When ready to bake, mix crushed potato chips with 1/4 cup melted butter and spread on top of casserole. Cover and bake for 45 minutes at 350°. Remove cover and allow to brown for about 15 minutes. Yield: 16 servings.
Place broccoli, raisins, pecans and onion in Ziploc until ready to eat. Marinate mayonnaise, sugar and vinegar overnight. Toss all together and add bacon.
Mix all of the ingredients and pour into two graham cracker crusts. Chill and serve.
Cook broccoli according to package directions or I steam broccoli. Mix cooked broccoli with soup, salt and pepper. Pour into greased casserole dish. Sprinkle casserole with cheese and then top with sliced almonds. Bake, uncovered, at 350° until cheese is melted, approximately 20 minutes. Serves 10.
Sift flour, salt and spices and set aside. Cream sugar and shortening; add eggs, applesauce, raisins, nuts and dates. Add dry ingredients; mix well, then dissolve soda in 1/4 cup hot water and add last. Bake in tube pan, slowly, about an hour or until done. Especially good served with whipped cream.
Mix all ingredients except flour. Slowly add flour until makes a ball. For best results, chill half hour or more. Roll out on floured surface. Use any type cookie cutter (we prefer reindeer in our family). Place on cookie sheets sprayed with Pam. Bake at 350° until edges are brown. Cool on rack for frosting.
Cut up cooked chicken, as much as you want. Saute celery and onion.	Grate cheese. Cook spaghetti.	Mix together and season generously with garlic powder, salt and pepper. No further cooking is needed because hot spaghetti melts the cheese.
In a 2-quart glass casserole, combine potatoes and 1/2 cup water. Cover and microwave on High for 8 to 11 minutes, stirring once. Let stand 2 minutes. In a 4-cup glass measure, combine onions and butter. Cook on High 2 to 5 minutes until onion is translucent. Stir in sugar, salt and flour. Add half the milk. Cook on High for 2 minutes. Stir. Add remaining milk; cook on High for 2 minutes. Stir in sour cream, vinegar and Tabasco sauce. Cook at 50% power for 2 minutes. Drain potatoes and stir in sauce. Serves 6.
Mix cucumbers, celery, green pepper, onion, pimento and salt in large nonaluminum bowl. Let stand 1 hour. Drain well.
Cream thoroughly shortening and sugar. Beat in egg, molasses and dark syrup. Sift together flour, salt, soda and baking powder. Add milk alternately with dry ingredients to cream mixture. Stir in nuts and raisins or dates. Spread in greased shallow 8 x 12-inch pan. Bake 25 to 30 minutes at 350°. Cool and cut into bars. Spread cool bars with powdered sugar frosting.
Mix cheese and margarine at room temperature. Add remaining ingredients. Form into small balls. Flatten with a fork. Bake on cookie sheet at 350° for 15 minutes.
Mix first 3 ingredients with beater. Press half of cake batter into a 9 x 13-inch pan. Bake for 5 to 6 minutes at 350°. Melt caramels in milk. Spread over cake. Then sprinkle with pecans and chocolate chips. Top with remaining half of cake batter. Bake 15 to 20 minutes at 350°.
1. Preheat oven to 350°. Combine forst 2 ingredients. Mix until crumbly. Reserve 2/3 c. for topping. 2. Add brown sugar and cinnamon to reserved topping mix. Mix well. Set aside. 3. Press remaining mixture on ungreased 9 x 13 pan. Arrange sliced apples over base. Blend sour cream and egg. Spread evenly over apples. 4. Sprinkle reserved topping mix over all. Bake 25-30 minutes or until golden brown.
Using a 2 qt. casserole dish, layer potatoes and onions. Slice margarine over top and sprinkle with salt. Cook about 15 minutes in microwave. Turn or stir lightly and cook 15 minutes more or until done. Time may vary.
Beat together oil, sugar and eggs. Add soda to buttermilk and add flour to batter. Add figs and nuts. Add cinnamon and cloves; add salt.	Cook at 300° for about 1 1/2 hours or until done.
Combine and bring to a simmer. Simmer several minutes. Serve piping hot in cups. Give each person 1 cinnamon stick to stir with, also adds that extra special taste to the drink.
Mix flour, cinnamon, soda and salt. Add beaten eggs, baking powder, sugar, oil, vanilla and squash. Beat well. Bake in greased and floured loaf pans for about 50 minutes at 350°.
Put half of potatoes on bottom of a greased casserole. Add 1/2 of ground beef, then onion. Repeat layers. Mix soup and milk; pour over ingredients. Cover and bake for 1 hour at 350°.
Cook hamburger with onion (drain grease). Add pizza sauce, mushrooms, green pepper and simmer until well done. Put on English muffin half; top with slice of American cheese. Place in toaster oven or regular oven and melt cheese.
Blend the first five ingredients. Spread in 9 x 13-inch pan. Bake at 400° for 15 minutes. Stir frequently. Cool completely. Put aside half of crumb mixture.
Preheat oven to 350°. Sift flour, baking powder and salt; set aside. In a medium bowl, beat sugar, oleo and egg until smooth. Add bananas, peels and milk; mix well. Add flour mixture; beat until smooth. Stir in nuts. Pour in 9 x 5 x 3-inch pan; bake 1 hour. Let cool 10 minutes. Remove from pan; cool completely on wire rack.
Cream first 4 ingredients; beat in eggs and blend in flour. Stir in chocolate chips by hand. Drop large tablespoon on baking sheet. Bake at 375° for eight minutes.
Mix oil and sugar, add eggs one at a time, rotating with dry ingredients and beat until mixture is smooth. Add apples and nuts. Batter will be stiff. Bake at 325° for 1 1/2 hours. Use tube pan.
Mix ingredients together and make small balls about the size of a nickel. Place on a cookie sheet and bake at 325° for 15 minutes.
Combine oil, herbs, garlic, salt and pepper in large bowl. Soak potatoes in cold water 5 minutes. Change water once. Drain potatoes. Pat dry. Add to bowl. Turn to coat well. Spread into 12 x 14-inch baking dish. Bake until edges are brown, about 1 hour. Preheat oven to 350° to 375°.
Grate cabbage and onion together. Add 1 cup sugar. Boil 1/3 cup sugar, vinegar, mustard, salt, celery seed and oil together. Pour this mixture over cabbage while hot. Let set at least 4 hours before serving. Keeps for several days.
Combine water, sugar, cornstarch and Karo. Cook until thick. Remove from heat. Add red food coloring and Jell-O to hot mixture. Put aside and let cool. When cool, pour 1/2 of Jell-O mixture into pie shell. Add whole strawberries, then put remaining Jell-O mixture. Top with whipped cream. Keep in refrigerator until ready to serve.
Put eggplant, pepper, onion, mushrooms and oil in skillet. Cover and cook gently 10 minutes, stirring occasionally. Add remaining ingredients, mixing well. Simmer, covered, until eggplant is tender, about 30 minutes. Serve warm or cold. Yield: 1 quart.
Mix first five ingredients together. Add apples and nuts. Add flour, soda, cinnamon and salt. Bake in oblong pan at 325° for 1 hour. This is just the right amount for a foil lasagna pan. Freezes well.
Beat egg whites and dash of salt until it forms a peak. Gradually add 1 cup sugar while beating until mixed. Add nuts and stir until thoroughly coated with sugar mixture. Preheat oven to 350° and melt butter in roasting pan. Spread coated nuts over melted butter and bake 30 minutes, stirring with a wooden spoon every 10 minutes or so.
Saute chopped onions in olive oil. Add ground beef and season to taste with salt, pepper, oregano and garlic. Finally add peeled tomatoes (including juice), and sour cream.
Cut seafood into bite size pieces; arrange them in a baking dish. Mix butter and flour over low heat; stir in milk and grated cheese. When slightly thickened, add wine. Pour sauce over seafood; top with buttered bread crumbs. Bake at 325° for 20 to 25 minutes, until browned. Serve over plain white rice.
Spread Crescent Rolls on cookie sheet. Bake until brown. Mix cream cheese, ranch dressing and mayonnaise in bowl and set aside. When crust is cool, sprinkle/spread on vegetables and sprinkle on cheese. Refrigerate for 2 hours. Cut and serve.
Drain fruit juice into a measuring cup. Cut fruit into bite size pieces and set aside. Add water to fruit juice to make 2 1/2 cups liquid. Put all ingredients except fruit into a saucepan. Let set 5 minutes, then bring to a full boil. Remove from heat; add fruit and stir occasionally while cooling. Store in refrigerator.
Slice sponge cake (homemade or store bought) in half. Layer with fresh berries and 1/2 of the lite Cool Whip. Place remaining berries on top and add remaining Cool Whip over berries. Pour any juice you might have left over the top. Let cool in refrigerator about 20 minutes. You may use other fruits in place of strawberries.
Mix all ingredients, only adding enough milk to make a thick dough. Drop by teaspoon into hot oil. Cook until golden brown.
Make sure bell pepper and onion are finely chopped. Mix first 4 ingredients and shape in a ball. Chop up the beef into small pieces and roll ball in it. Let chill for a couple of hours. Serve with crackers.
Saute celery, onion and garlic in margarine until tender. Add rest of ingredients to saucepan or skillet. Bring to a boil, stirring. Cover and cook 50 minutes without stirring until water is absorbed.
Cream shortening and sugar. Add eggs and vanilla and mix well. Mix coloring with cocoa and add to shortening and sugar mixture. Sift flour and salt together. Add buttermilk and flour in 3 steps, beginning with buttermilk. Mix soda and vinegar and add to batter. Pour into 2 greased and floured cake pans. Bake at 350° until done. Frost with following frosting.
Bake cake in layers as directed. Split one layer in half to make 2 layers. Fill with 1/2 cup jelly or preserves. Top with remaining half layer and sift confectioners sugar over top. Serve in wedges. Use other layer for another dessert.
Combine ingredients together. Pour over meat. Cover and refrigerate 8 to 12 hours, turning at least twice.
Brown ground beef until well done; drain excess fat. Peel potatoes and slice into 1/4-inch thick slices; do onion the same way. After meat has cooked, pour into baking dish, layer potatoes on top, then onion rings; pour English peas on top of this. Take the package of onion gravy and mix with 3/4 cup of hot water; pour over entire casserole. Cover; place in 350° oven for 30 minutes. Can be cooked on top of stove. Place in saucepan and bring to a boil. Turn down and let slow simmer until potatoes are done, do not stir.
Mix sugar, oleo and egg. Add flour, salt and soda. Mix well. Add vanilla and pecans. Drop by teaspoons on ungreased sheet 2-inches apart. (Dough will flatten and spread during baking.) Bake 10 to 14 minutes at 350°.
Combine cabbage and onion in a large bowl. Set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour over vegetables and toss well. Chill several hours or overnight. Drain off vinegar and stir in:
Dissolve lime in 2 gallons of water and cover sliced tomatoes. Soak 24 hours; rinse thoroughly and place in clear water. Let set in clear water one hour; then change at 1 hour intervals (4 times in clear water in all). Drain well. Mix sugar, vinegar and spices; bring to a boil. Pour over drained, sliced tomatoes and simmer for 1 hour. Yields 5 1/2 quarts.
Mix all ingredients and add pork. Marinate overnight. Bake at 350° for 30 minutes per pound, basting occasionally. Serves 8 to 10.
Mix all ingredients well. Put into greased 8 x 4 x 3-inch microwaveproof loaf pan. Cook on 70 for 18 minutes. Makes 4 to 6 servings.
Combine condensed milk and water in mixer bowl; mix well. Beat in pudding mix. Chill for 5 minutes. Fold in whipped cream. Dip banana slices into lemon juice. Layer pudding, vanilla wafers and banana slices in 2 1/2-quart casserole. Chill thoroughly. Yield: 8 servings.
Fry onions in	oil until golden brown. Add mushrooms and cook for 5 minutes. Remove mixture to small bowl. Brown meat in a skillet. (We use cooked roast beef.) Peel and chop tomatoes. Sprinkle flour over browned meat and stir well. Add tomatoes and their juice. Add salt,	pepper	and Worcestershire sauce. Cover skillet, turn to low heat and let mixture cook for 1	hour, stirring occasionally. (If using previously cooked beef, lower this cooking time to 1/2 hour.) Add onion and mushroom mixture and sour cream to meat mixture. Stir well and cook on low temperature, covered, for 30 minutes. This is great served with noodles or baked potatoes.
Sift together flour, baking powder, soda, salt and spices. Cream butter and sugar; beat in egg, then pumpkin. Add flour mixture and blend well. Stir in oats and nuts. Drop on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes about 7 dozen.
Combine well the oil, vinegar, soup and Worcestershire sauce. Add the sugar, salt, dry mustard, paprika, cloves, garlic and onion. Mix well. Pour into clean sterile jars and refrigerate.
Cut zucchini in bite size pieces and cook in small amount of water for five minutes. Drain squash. Mix soup, onion, pimento, sour cream, salt and pepper. Fold in squash.
Cook hamburger, onions and celery 10 to 12 minutes. Add other ingredients.
Mix well and let stand 15 minutes in covered bowl before using. You can thin this a little and use for onion rings or mushrooms. Store in a covered container.
Cream butter. Add crumbs, vanilla, sugar and mix. Stir in peanut butter. Shape into small balls. Refrigerate 1 hour or until hard. Melt chocolate. Dip each ball in chocolate. Place on foil or waxed paper. Refrigerate again or freeze.
Crush graham crackers. Mix with melted margarine for pie crust. Pat into an 11 x 14-inch pan, reserving a small amount. Dissolve gelatin in one cup hot water. Set aside to cool.
Cook lasagne noodles as directed on package. Brown beef with onion in skillet. Add tomato paste, tomato sauce, garlic salt, basil, oregano, 1/8 teaspoon pepper and water. Simmer 1/2 hour. Combine cottage cheese, egg and 1/8 teaspoon pepper. In a 12 x 8-inch baking dish, alternate layers of noodles, cottage cheese mixture, meat mixture and Mozzarella cheese, ending with cheese. Bake at 350° for 30 minutes. Remove from oven and let stand 15 minutes before serving. Makes 6 to 8 servings.
Mix shrimp with cream cheese. Make into a ball. Mix the cocktail sauce with about 1/2 bottle of horseradish and pour over ball. Serve with crackers.
Makes 12 servings. Preparation Time: 15 minutes. Freezing Time: 3 hours. Standing Time: 15 minutes.
Dissolve Jell-O in boiling water; add cream cheese and blend on low speed with mixer. Add remaining ingredients; chill. May be used as a molded salad or served on lettuce leaves.
Heat oven to 275°. Lightly butter a shallow 3-quart baking dish. Sprinkle rice over bottom of dish. In a large bowl, combine undiluted soups and margarine. Lay chicken pieces on rice. Spread soup mixture over chicken. Sprinkle with cheese. Cover and bake 2 1/2 hours or until chicken is tender. Remove cover and turn oven to 400°. Brown chicken about 20 minutes.
Cut broccoli into bite size pieces. Chop onion. Mix sugar, mayonnaise and vinegar together; pour over broccoli, bacon, cheese and onion.
Cook peppers in boiling water (salted) 5 minutes; drain. Cook beef and onion; drain off fat. Stir in remaining ingredients. Add 1 cup of tomato sauce Heat through. Stuff peppers with meat mixture. Place peppers upright in ungreased baking dish. Pour remaining sauce over peppers. Cover and bake 45 minutes at 350°. Uncover and bake 15 minutes longer.
Make white cake like the box indicates, except when it calls for 1 1/4 cups water, add 1 cup water and 1/4 cup creme de menthe instead. When cake is done, poke holes in the cake going at least 1/2 way down with the handle of a wooden spoon.
Mix all ingredients, taste for flavor and add more of the condiments until you get the flavor you want. Bake several hours at 350° in a 1 1/2-quart casserole or oblong baking pan until the top is dark brown and crusty looking. For a heartier meal, you may add cut-up hot dogs, smoked sausage, hamburger (browned first) or little smokies.
Mix together and bake at 350° for 45 minutes in a 9 x 13-inch greased and floured pan.
Boil the margarine, cocoa and water. Pour over the sugar mixed with the flour. Mix well. Add the eggs, buttermilk and soda. Bake at 300° for 30 minutes or until tests done. Leave in pan.
Combine butter, cocoa, and cola in pot. Bring to a boil and pour over powdered sugar. Beat well. Add nuts. Spread over hot cake. If icing seems thick, and more cola.
Thaw hash brown potatoes and mix with other ingredients. Top with 1/2 stick margarine (optional) and cracker crumbs. Place in large greased casserole. Bake at 325° for 1 hour and 15 minutes.
Unroll crescent rolls; separate each triangle. Place 1/2 of candy bars in center of each crescent. Roll up; place on cookie sheet. Bake as directed for crescent rolls. Let cool. Ice.
Brown the rice, mushrooms and butter slowly, 10 to 15 minutes. Add soup and water; cook slowly until all liquid is absorbed, about 30 to 40 minutes.
Bring water and sugar to a boil. Let cool. Add to flour; stir until smooth. Add lye water and mix well. Fill greased muffin pans 3/4 full with mixture. Steam for 25 minutes or until inserted toothpick comes out clean. Cool before removing from pans. Serve with grated fresh coconut.
Sift flour, baking powder and salt together. Add milk; mix well. Add shortening. Pat out on floured board and cut. Bake at 400° until brown.
Mix 1/2 cup of the water, food coloring and glue. Add Borax to the remaining water. Pour the glue mixture into the Borax water. The Borax will cause the glue mixture to congeal. Pick the mixture up out of the water with your hands. Some water will remain in the bowl. This is great fun. A great stress reliever for parents also. Store in Ziploc freezer bag.
Mix by hand. Put in ungreased 9 x 13-inch pan. Bake at 300° for 45 minutes.
Combine crumbs, 1/4 cup Parmesan cheese, oregano, garlic powder and pepper. Roll chicken in mixture. Arrange, skin side down, in shallow baking pan. Bake at 400° for 15 minutes. Turn chicken; bake 15 minutes more.
Cream together the sugar, Crisco and molasses. Add egg, flour, soda, ginger, cinnamon, cloves and salt. Make into balls, but don't flatten. Bake at 350° for 15 to 20 minutes.
Combine all ingredients. Mix well. Chill for several hours. Shape into 1 large ball or small 1-inch balls. Roll in chopped pecans. Can be made ahead and frozen.
In a casserole dish, mix vegetables with mayonnaise, cheese and cover with crumbs of crackers or bread. Cut butter in cubes and evenly distribute on top. Bake in 350 degree oven until butter melts and top is a little golden (about 20 to 25 minutes).
Mix all ingredients; pour into pan. Bake for 45 minutes at 375°.
Put sugar, milk and butter in heavy saucepan or kettle. Boil for 5 minutes. Pour over mixture of Marshmallow Creme and chocolate chips. Mix well. Add nuts and vanilla. Pour into greased platter and wait 12 hours before cutting into squares. Makes 5 pounds.
Mix hamburger, 3/4 can pizza sauce and egg. Press half the mixture in loaf pan. Spread 1/2 package of cheese over mixture, then press the other half of mixture on top. Bake at 350°	for 40	minutes. Spread reserved 1/2 package of cheese over top and bake for 10 minutes longer.
Mix well. To serve, spoon 1 heaping spoonful into hot water (1 cup). Store in an airtight container.
On large platter, spread bean dip; then spread guacamole dip over bean dip. Mix sour cream, mayonnaise and taco seasoning together; add as third layer. Add remaining ingredients in order given. Serve with tortilla chips. Serves 20-25.
Preheat oven to 375°. Cream sugar and shortening; add eggs, sour milk and vanilla. Combine flour and remaining dry ingredients; mix altogether. Drop a full tablespoon 2 inches apart on oven paper on cookie sheet (flatten slightly). Bake until light brown; watch! Ice flat side of cookies, 1/2 vanilla and 1/2 chocolate. Makes 25 to 30 cookies.