HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake according to package directions and bake. While still warm, punch holes in top of cake. Pour on Eagle Brand milk and caramel topping. Let cool. Spread on Cool Whip, then sprinkle on crushed Butterfinger bars.
Cook sugar, flour, egg yolks and milk together until mixture thickens. Add vanilla and coconut. Let cool, then pour into a 9-inch baked pie crust. Beat egg whites until they form peaks; spread over pie. Lastly, sprinkle coconut over the top. Brown in the oven at 400° for about 5 minutes.
Saute ground meat until it is browned. Add onion and pepper, stirring until both are slightly cooked. Add the tomatoes (use whole tomatoes which you mash up; it makes it better), salt, pepper, chili powder and water. Cook for a few minutes, then add noodles and cook until the noodles are almost tender. Put half the mixture in a 2 1/2-quart casserole, Pyrex, or flat dish that will hold that amount, that has been sprayed with Pam. Top with cheese. Put remainder of meat mixture in casserole and top with rest of cheese. Bake at 350° until the casserole is thoroughly heated (approximately 25 to 30 minutes) and all the cheese is melted. Serve with green salad and garlic bread or corn bread.
Line bottom of pan with graham crackers. Bring the first 3 ingredients to a boil and simmer 3 minutes. Pour mixture over graham crackers and cook at 375° for exactly 12 minutes. Remove from pan quickly with a spatula and place on wax paper. When cool, break pieces apart.
Cook carrots, celery and green beans until tender. Cut chicken into bite size pieces. Grease a 12 x 15-inch casserole dish; place chicken in dish. Sprinkle carrots, celery and green beans over chicken. Slice the boiled eggs over this. Mix the cream of chicken soup with broth from the cooked chicken, to make approximately 3 cups. You may add 1 or 2 bouillon cubes for added flavor. This may be thickened with 2 or 3 teaspoons of flour. Have this sauce very hot, then pour over the other ingredients. Top with biscuits, made from your favorite recipe. Bake at 350° until biscuits are golden brown.
Boil chicken until tender; remove chicken. Skim fat from broth and boil 1 package noodles in broth; drain. Chop peppers and onions; saute in margarine.
Mix jello and boiling water. Add strawberries. Stir until dissolved or thawed. Set in refrigerator 10 minutes. Pour jello mixture over top of cream cheese. Keep refrigerated until ready to serve.
Mix cherries and 2 cups sugar together. In separate bowl mix together ingredients and pour in pan. Pour juice over batter, then dip cherries on top. Bake 45 minutes in 350° oven. When done, cherries will be on bottom and crust on top!
Mix well cream cheese, Cheddar cheese and Ranch dressing mix. Form into two balls and roll in chopped nuts.
Place croutons in greased 9 x 13-inch pan. Top with cheese and mushrooms. Place browned and drained sausage over croutons. Mix together eggs, milk and soup. Pour over sausage. May be refrigerated overnight. Bake at 250° to 300° for 1 to 1 1/2 hours.
Mix all ingredients. Bake in 13-inch oblong pan for 35 to 45 minutes at 350°. Reheats well.
Preheat oven to 425°. Slice potatoes into 1/4-inch slices. Melt butter and pour 1/2 of it into large shallow baking pan. Layer potatoes in rows with each slice overlapping the next. Drizzle the remaining butter over all. Sprinkle potatoes with salt and pepper and a generous helping of rosemary. Bake, uncovered, for 45 minutes.
Trim excess fat from beef; heat fat in Dutch oven. Brown meat slowly on all sides in hot fat. Add water, sliced onion and seasonings. Cover and simmer (don't boil), 2 hours, stirring now and then to keep from sticking. Add vegetables except tomatoes; cook, covered, 20 minutes. Add tomatoes and cook 15 minutes longer or until meat and vegetables are done. Skim fat from stew. (If you used canned tomatoes, drain; use juice as part of the liquid.)
Combine and cook until tender the chicken, onion, celery tops, bouillon, bay leaf, thyme and water. Remove chicken, cool and chop. Strain the liquid, saving the broth. Saute carrots and celery in margarine until tender in large cooking pot. Add rice, chicken broth and peas. Cook until rice is tender. Add corn, milk and diced chicken. Season. Heat and serve. Serves 10.
Heat beef with flour. Heat oil in heavy, 3-quart saucepan and add beef and onions and brown. Stir in salt, pepper, soup, evaporated milk and water. Bring to a boil; reduce heat. Cover and cook 1 hour, stirring occasionally.
Combine all ingredients in blender until smooth. This recipe yields 1 1/4 cup, the same as a 14 ounce can.
Mix all ingredients, but apples. Grease 9 x 13-inch pan. Pour batter in pan and place apples on top of batter. Sprinkle with sugar and cinnamon. Bake at 350° for 50 minutes.
Preheat oven to 300°. Combine all ingredients and pour into pie shell. Bake for 30 minutes.
Drain peas. Mix all ingredients (being careful not to break sliced eggs). Chill well before serving. (Best chilled overnight so flavors can blend.)
Combine all ingredients together and mix with spoon. Drop with teaspoon on an ungreased cookie sheet. Bake at 370° for 10 minutes.
Mix clams with juice, 1/2 cup melted butter, 1 cup bread crumbs, 1/2 cup Parmesan cheese and onion in bowl. Flatten in bottom of a 9 x 13-inch baking dish. Cover with Mozzarella cheese. Bake at 325° until cheese melts (approximately 15 minutes). Serve hot with Ritz crackers.
Scald milk in pan. Add butter. Cool. Add sugar, salt, yeast and flour. Mix well. Set in warm place to rise. Work down and let rise again. Roll out and cut into 2-inch circles. Let rise again. Bake in 400° oven until golden brown.
Fry sausage until done, not brown; drain. Crumble bread in bottom of casserole. Add sausage, then cheese. Add milk and salt to beaten eggs; pour in casserole. Let stand at least 1 hour, or refrigerate overnight. Bake at 350° for about 30 minutes. Serves 4 to 5.
Fry bacon until crisp. Drain and crumble. Cook beef in skillet until no pink remains. Add onion. Saute until tender. Combine beef, onion, ketchup, salt, brown sugar, mustard and vinegar in a 3-quart baking dish.
Drain and rinse black-eyed peas and hominy and combine. Add remaining ingredients and Italian dressing. Mix well. Marinate overnight. Serve as a salad on a bed of lettuce or as an appetizer with corn chips. Serves 8.
Mix all ingredients well, except cheese. Spread cheese on top just before baking. Bake at 300° in 2 medium (1 1/2-quart) baking dishes (which have been greased) for 35 to 40 minutes. Makes two 1 1/2-quart dishes and freezes well.
Sprinkle soda over dates. Add water and mix. Cream sugar with butter, mix in eggs, salt and flour. Add to date mixture. Blend in flavoring and nuts. If you prefer a less pronounced maple taste use 1 tsp. Pour into greased 9 x 13 pan. Bake 400° for 15 minutes or until cake begins to brown, lower heat to 325° and bake 35 minutes more. Serve sliced, warm or cold, plain or with whipped cream flavored with lemon extract.
Mix all ingredients and put into a greased 9 x 13-inch baking pan. Cover with topping.
Brown sausage and cook onion with sausage; drain. Cook rice according to package instructions. Combine all ingredients in casserole dish and bake at 350° for 30 minutes.
Preheat oven to 350°. Spray muffin pan. In medium bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger. In large bowl, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla. Mix until well blended. Stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into pan. Bake 30 minutes. Sprinkle with confectioners sugar.
Cream the butter, margarine and sugar well. Add eggs, one at a time, and mix well. Add flour and milk alternately at low speed. Add vanilla and mace. Pour in Bundt tube pan. Cook in a 325° oven for 1 hour and 20 minutes or until done. Remove from oven and let stand for 5 minutes before removing from pan. Serves 20 to 22. Pretty and good.
Day 1: Use the rind from firm but not overripe watermelon. Trim off the green skin and all pink flesh. Cut rind into 1-inch cubes. Measure 2 1/2 quarts and place in large enamel or aluminum canning kettle. (I find that you can use more than 2 1/2 quarts of watermelon rind.)
On large serving plate, layer lettuce, beans, zucchini, tomato and onion. Spoon salsa evenly over vegetables. Sprinkle with cheese. If desired, garnish with red and green chile peppers and cucumber slices.
Brown sausage; drain and cool. Beat eggs, milk, salt and mustard. Add bread cubes; stir well. Add cheese, mushrooms and sausage. Put in greased 9 x 13-inch dish and refrigerate overnight. Bake at 350° for 30 to 45 minutes until firm and gold around the edges.
Sift together flour, baking powder and salt. Melt shortening in pan. Add sugar. Stir only until well mixed. Cool. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then nuts and chocolate bits. Pour in greased pan, 10 1/2 x 15 1/2-inch. Bake 25 or 30 minutes at 350°.
Prepare macaroni and cheese from box. Slice hot dogs and place on top of casserole. Sprinkle with bread crumbs. Microwave on High for 8 minutes. Serves 4.
Mix together raisins, hot water and soda. Let stand overnight. Mix eggs, sugar, salt, vanilla and butter and add to raisin mix. Add flour and nuts. Bake 1 hour in slow oven. Start at 350° for 20 to 30 minutes, then down to 275°. This sometimes takes an extra 10 minutes, depending on your oven. Check with toothpick, but you don't want it too dry. Should be slightly moist. Makes 1 large or two small loaves.
Peel, core and slice pears. Place pears in dishpan. Cover with water. Cook until tender. Remove pears from liquid. Reserve 2 cups of liquid. Add to pears 5 cups sugar, lemon slices and reserved liquid. Cook over medium heat until thickened, 1 to 2 hours. Place in jars and seal.
Coat a dinner plate with margarine. Shake eggs and water in a jar until blended. Add to dinner plate. Cook on High 2 minutes. Stir by pushing cooked areas to center of plate. Cook on High for 1 1/2 minutes more. Sprinkle half of omelet with cheese, bacon or whatever. Put back in microwave for a few seconds until cheese melts. Remove from microwave. Turn half the omelet over the other half.
Combine sugar, oil and melted chocolate in a large mixing bowl. Beat at medium speed. Add eggs and vanilla and mix well. Combine flour, baking powder and salt. Add 1/4 dry mixture at a time to chocolate mixture and mix each time. Cover and chill for 2 hours.
Thaw and drain frozen broccoli; cook rice as directed on package and drain. Mix into 2-quart casserole dish, broccoli, rice, cream soups, pepper, 1/2 the onions and 1/2 cup cheese. Bake, covered, at 350° for 30 minutes or 5 minutes in microwave. Top with remaining onions and cheese; bake at 350° for 5 minutes longer or 3 minutes in microwave. Yield: About 12 servings.
Put cherry pie filling in a buttered 12 or 13-inch long casserole. Spread crushed pineapple over this. Sprinkle cake mix over top. Melt oleo and pour over. On top, sprinkle coconut and nuts. Bake at 350° until firm.
Mix together and bake at 350° for 1 1/2 to 2 hours.
Melt butter in pan; add salt and pepper to taste. Using small glass, cut a hole in slice of bread in center; put in pan. Crack egg into center of hole. Fry until bread is toasted on bottom and flip to fry other side.
Mix first 4 ingredients. Roll into small balls and chill. Melt wax and chocolate chips in double boiler. Dip chilled balls in chocolate and wax mixture. Use toothpicks to dip balls. Place on wax paper to cool.
Combine all ingredients except pork chops. Marinate pork chops in sauce every 3 hours in refrigerator. Place pork chops evenly in a baking dish, pour sauce on top. Bake at 350° for 40 minutes.
Drain juice from kraut. Pour cold water and drain again. Cut up all vegetables. Heat sugar, vinegar and oil. Pour all over and mix well. Refrigerate at least overnight. Will keep indefinitely.
Cook macaroni in salted water for 15 minutes; drain. Chop pepper and onion. Cook in small amount of water until tender. Add meat, cook 10 minutes, stirring constantly.
Knead ingredients (minus butter) for 5 minutes. Roll and cut into biscuits. Dip biscuits in butter and bake at 400° for 10 - 15 minutes.
In a large bowl mix cottage cheese and dry jello gelatin. Drain mandarin oranges and stir into cottage cheese mixture. Add Cool Whip and mix well. Can be refrigerated for later use or serve immediately. Cool and delicious. It's a snap to fix!
Prepare Dream Whip according to package. Mix all ingredients in Dream Whip and pour into pie crust. Refrigerate until chilled.
Soften	and beat cream cheese. Add remaining ingredients and beat until smooth, thick and lemon colored.	Pour into buttered 9-inch spring-form pan. Bake at 325° for 45 to 50 minutes. Cool in pan on rack for 20 minutes.
Sift all dry ingredients together; add egg, milk and shortening. Beat well until smooth, approximately 1 minute. Bake in greased pan or skillet or muffin pans at 425° for 20 to 25 minutes.
Cream butter and sugar. Add eggs, one at a time, beat thoroughly. Stir in nuts and coconut. Add crushed wafers, alternating with milk. Bake in tube pan at 300° for 1 1/2 hours. Let cool in pan. Serve with whipped cream, if desired.
Combine ingredients. Pour into pie shell. Bake at 350° for 45 minutes.
Mix cake mix, 2 eggs and 1 1/3 cups water as directed on cake mix box. After it cools, punch holes all over cake with a steak knife.
Cover and let boil 1 minute. Add sugar. Boil 20 more minutes. Put into pint jars or jelly jars.
Mix together flour and pineapple juice. Pat in buttered 9 x 13-inch dish. Spread pineapple on crust. Add Cheddar cheese on top of pineapple. Mix crushed Ritz crackers with melted margarine. Sprinkle on top of cheese. Bake 25 to 30 minutes or until bubbly. Very good with ham or chicken.
Combine juice and ale. To serve, pour over ice cubes and garnish with lemon or orange slices.
Cook sugar, cocoa, milk and margarine. Boil 1 1/2 minutes. Add remaining ingredients and drop by spoonfuls onto wax paper. Let cool.
Cream butter and sugar by hand. Add eggs and blend well. Add dry ingredients alternately with milk. Cream until smooth. Add blueberries; blend well. Pour into 13 x 9-inch buttered pan. Sprinkle with cinnamon and sugar. Bake 45 minutes or until done at 350°. Remove from oven; brush with butter. Serve hot or cold. Yields 15 large servings. May be topped with ice cream or whipped cream.
Mix all together. Add enough Miracle Whip to moisten. Chill at least 2 hours before serving.
Fill skillet with 2 inches of vegetable oil. Combine all ingredients in bowl and fold in zucchini. Drop by rounded teaspoonful into hot oil. Fry until golden brown, turning once. Drain on paper towels. Makes 1 1/2 to 2 dozen.
About 30 minutes before serving: Prepare spinach as label directs; drain. Arrange spinach on warm platter; keep warm. In large bowl, combine salmon, eggs, bread crumbs, salt, pepper and 1/8 teaspoon dill weed. Shape salmon mixture into four 1-inch thick round patties. In 10-inch skillet over medium heat, in hot salad oil, cook salmon patties 5 minutes or until browned on both sides, turning once.
Cream together butter, sugar and eggs. Mix flour and baking powder, use 1/2 flour to dredge fruit. Mix rest of flour in egg, butter and sugar. Mix fruit and nuts to frost. Bake in tube pan. Only takes 30 minutes at 300°, then turn down to 250° for 1 1/2 hours. Cool in pan, upside down. Makes 2 small fruit cakes.
Drain pineapple and oranges, then combine pineapple, oranges, grapes, marshmallows, coconut and pecans together. Mix sour cream and sugar and stir into fruit. Chill. This makes 4 to 6 servings. (If more fruit is needed, add more pineapple, oranges, grapes and marshmallows. Also a little more sour cream and sugar. Chill for at least 6 to 8 hours.)
Scald about a quart of milk. Mix Egg Beaters, sugar and cornstarch and add to scalded milk. Continue to cook until mixture thickens. Cool and add Equal, vanilla and canned milk. Add enough milk to fill a 1 gallon freezer. You can make any flavor, banana nut is delicious.
Mix sour cream, soup, chilies and onion. Place in a saucepan over low heat. Boil and debone chicken. Heat tortillas in small amount of oil and drain. (You can heat them in the microwave wrapped in a damp paper towel for less fat.)
Place fruit in serving bowl. Combine the sugar and cinnamon, sprinkle over fruit and toss gently. Refrigerate. Makes 6 servings.
Combine eggs and brown sugar in large bowl, mixing well. Add fruit cocktail. Stir in flour, salt and baking powder. Pour into greased sheet cake pan. Bake at 300° for 45 minutes. Mix butter, sugar, pecans, milk and coconut in saucepan. Boil for 2 minutes over medium heat, stirring constantly. Pour over warm cake.
In a 9 x 13-inch baking pan, layer the vegetables. Mix the Cheddar cheese according to can directions and pour over vegetables. Prepare stuffing and layer over top of cheese and vegetables. Bake at 350° for 30 minutes.
Mix butter, salt, and baking soda. Set aside. Mix sugar, syrup, and water. Bring to a boil (250°). While boiling add peanuts, stirring constantly. When temperature reaches 300°, remove from heat. Add butter mixture, stirring briskly. Pour into desired greased pan. Cool.
Mix first four ingredients well. Fold in last can of drained oranges. Pour into two 8 inch round pans. Bake at 350 for 30 minutes or until done. Let cool.
Mix filling ingredients together. Pour into pie shell (10-inch deep dish style). Top with Streusel Crumbs. Bake at 375° for 1 hour.
Sift together meal, salt and baking powder. In separate bowl, stir together beaten eggs, corn, sour cream and buttermilk. Combine liquid and dry ingredients and stir well. Put shortening into an 8-inch iron skillet that you have preheated for a few minutes on top of the stove. Spoon batter into skillet. Bake at 450° for about 15 minutes or until done. Invert onto a plate and serve.
Beat eggs until light. Add buttermilk and soda. Sift flour with baking powder, salt and sugar. Beat flour mixture. Add melted butter; beat until smooth. Bake on hot griddle.
Cream butter and sugar until fluffy. Add eggs one at a time. Mix until blended. Sift all dry ingredients. Alternately add dry ingredients and milk. Stir by hand 1/2 cup mashed berries. Add remainder of berries and stir gently. Line muffin tins with paper liners and fill to the top with batter. Sprinkle with sugar. Bake at 400° for 25 to 30 minutes. Makes 12 muffins.
Blend milk and lemon juice together. Add Cool Whip, pecans, cherries and pineapple and mix thoroughly. Add marshmallows. Chill overnight.
Heat oven to 400°. Grease 9-inch pie pan. Cook beef and onions until brown; drain. Spread in pie plate. Sprinkle with salt and cheese. Stir remaining ingredients until blended. Pour into pie pan. Bake for 25 minutes.
Melt chocolate over low heat. Add peanuts and drop by spoonfuls onto buttered foil.
In the container of a blender, combine first two items with hot scalded milk at high speed. Add 3 eggs one at a time, 1 teaspoon vanilla extract and dark rum. Pour into six sherbet glasses. Cover with plastic wrap and chill in refrigerator until ready to serve.
Pat 1 pound hamburger in square cake pan. Pour mushroom soup over hamburger evenly. Top with Tater Tots and bake 35 minutes at 350° to 375°. Takes no effort and tastes like steak.
Peel and devein shrimp leaving tails intact. Place shrimp in a shallow dish; cover and chill.
Combine all ingredients; mix thoroughly. Store in airtight container. Makes 3 tablespoons. Contains .33 mg sodium per teaspoon.
Preheat oven to 375°. Prepare brownie mix in bowl according to package directions. Place parchment paper on 15-inch pizza pan (see variations). Pour brownie mixture on paper; spread into 14-inch circle. (Do not bake without parchment paper or batter will run off the pizza pan.) Bake for 15 to 20 minutes, or until set. Cool to room temperature.
Spray inside of brown grocery bag with Pam. Pour popcorn in bag. In a 2-quart casserole, melt margarine. Add corn syrup, salt and brown sugar. Cook at High power; boil for 2 minutes. Add baking soda; stir until foamy. Pour mixture over popcorn in bag. Cook bag on High for 1 1/2 minutes; stir. Cook 1 1/2 minutes longer; stir. Cook another 45 seconds to 1 1/2 minutes. Spread over cookie sheet to cool. Store in ziploc plastic bag.
Combine first 8 ingredients; stir gently. Cover and chill 2 hours. Serve salad on lettuce or in stuffed tomato and sprinkle with pecans. Yields 8 servings.
Let bread rise. Mix together sugar and cinnamon. Pinch pieces of dough and make into ball. Dip in butter and roll in sugar mixture. Make 2 layers of balls in Bundt cake pan; pour remaining sugar mixture over top. Let stand and rise 15 minutes. Bake at 350° for 35 to 40 minutes. Let stand 10 minutes before eating.
Cook macaroni until 3/4 done, drain and mix all ingredients together. Place into greased baking dish. Bake, covered, at 300° for 1 hour. Top with more Mozzarella and Parmesan cheese the last 5 to 10 minutes.
Layer first 5 ingredients in large deep bowl. Mix mayonnaise and sugar and spread over the top like icing on a cake. Let set 12 hours. Toss well before serving. At first there does not seem to be enough dressing, but keep mixing and it will be delicious.
Mix water and cinnamon a little at a time. Slice apples in casserole dish and pour cinnamon and water over them. Mix flour, sugar and butter with hands until crumbly and sprinkle over top of apples. Bake 1 to 1 1/2 hours at 350°.
Mix dry ingredients together. In separate bowl mix the remaining ingredients except strawberries and add to dry ingredients. Stir thoroughly (batter is very thick). Put some batter on bottom of greased 9-inch loaf pan. Layer sliced berries; add more batter then more strawberries. Continue to layer, finishing with batter. Bake at 350° for 1 hour. Cool in pan for at least 10 minutes, then turn on rack.
Cut veal in cubes; brown in hot pan with small amount of oil. Add vegetables and cook for a few minutes. Put in casserole dish, cover and cook in a 375° oven for 1 hour or until done. Serve over rice or noodles.
Mix together thoroughly and put in 2 long rolls; wrap tightly in foil, with shiny side toward meat. Refrigerate 24 to 30 hours. Punch holes with fork in bottom only. Place on rack, with pan under. Bake at 350° for 1 1/4 hours. Lay on foil to cool.
Mix and bake cake according to directions on box. When cake is done, remove from oven and while cake is hot, punch holes in top with fork. Pour Eagle Brand milk on top and cool completely. When cake is completely cool, frost with Cool Whip. Sprinkle butter brickle bits over top. If unable to find butter brickle bits, crush 2 or 3 Heath bars. Refrigerate.
Combine pudding mix, milk, spices and butter in a medium saucepan. Cook and stir over medium heat until mixture comes to a boil. Cool for 5 minutes, stirring once or twice. Add pumpkin mix. Stir to blend completely. Chill for several hours and serve with whipped cream.
Saute onion in oil. Add red pepper and bacon sauteing 1 minute more. Place potatoes in pot and cook until tender. Drain. Mash them and add butter, hot milk, eggs, cheese, salt and pepper. Mix until combined. Stir in onion bacon mixture. Spoon into casserole dish and cook at 350° for 30 minutes.
Trim crust from bread; cut into 1/2-inch cubes. In a heavy skillet heat salad oil and garlic. Add bread cubes; saute until golden brown and crisp. Makes 3 cups.
Beat together butter, sugar and egg. Mix flour, soda, spices and salt. Add to first mixture; add 1 cup molasses. Stir. Add hot water last. Bake in 350° oven until tests done.
Wash and slice enough cucumbers to fill a gallon glass jar. Add spices (in tied cloth), salt and alum, then cover with cold vinegar. Let set in dark place for 6 weeks. Date top of lid when to take out. At that time, drain off vinegar (do not wash). Layer back into jar with 8 to 10 cups of sugar. Cloth with 5 spices may be added back to jar. Let stand until sugar is dissolved. Leave on pantry shelf. Take out as many as needed and chill in refrigerator, then serve. The rest can stay on shelf until used up. Very crisp.
Cover meat with water. Bring to boil, then reduce heat and simmer 10 minutes. Add carrots, potatoes, onions and corn to meat stock. Cover and cook 15 minutes. Add tomatoes and cook 30 minutes until vegetables are tender. Add salt and pepper to taste.