HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and bake cake according to package directions. Pour into a 9 x 13 inch pan. While cake is hot, punch holes all over the top with a fork. Mix cream of coconut with the Eagle Brand milk. Pour over hot cake. Cool cake. Spread cool whip to cover top. Sprinkle coconut over Cool Whip. Refrigerate. Better made a day or two ahead.
Preheat oven to 350 degrees. Mix all ingredients together. Pour into a greased sheet cake pan. Bake for 20 to 30 minutes.
In large bowl, combine all ingredients. Shape into small meatballs. Place on jelly roll pan or cookie sheet with sides. Bake at 350° for 25 minutes or until evenly brown. (This is easier than frying.) Drain on paper towels.
Combine ingredients. Stir over low heat until sugar dissolves and mixture starts to boil. Increase to medium heat and boil for about 10 to 15 minutes or until mixture appears to smoke. Pour onto well-greased (butter or margarine) cookie sheet.
Pour milk into a large bowl. Add pudding mix. Beat with whisk until well blended, 1 to 2 minutes. Let stand for 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate for 1 hour. Decorate.
Brush potatoes with olive oil. Sprinkle with garlic powder, rosemary and black pepper. Arrange, cut side up, in shallow roasting pan. Pour 1/4 cup water in bottom of pan. Roast at 375° for 40 to 60 minutes or until tender. Makes 4 servings. Approximate Nutritional Content Per Potato: 129 total calories, 3 g protein, 25 g carbohydrates, 0 mg cholesterol, 2 g fat, 4 mg sodium.
Boil chicken until done, let cool. Pull chicken off the bone. Take biscuits and roll them out. Wrap chicken up in biscuits and place in glass pan. In saucepan, melt cheese with milk, cream of chicken and biscuits. Bake at 350°, covered, for 30 minutes. Uncover and bake until done.
Melt butter on medium heat. Add chicken, mushrooms, garlic, sherry, tarragon and lemon pepper seasoning. Cook, uncovered, for 10 to 12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms.
Combine all ingredients, blending well. Store in airtight container in refrigerator. Makes 1 cup.
Crumble 1/2 cake in large pieces in bottom of punch bowl. Spread and layer following ingredients: 1/2 pudding, 1 can cherry pie filling, 1 can peaches (drained) and 1/2 cup chopped pecans. Add rest of cake, crumbled, and rest of ingredients: 1/2 pudding, 1 can cherry pie filling, 1 can peaches (drained) and 1/2 cup chopped pecans. Top all this with Cool Whip. Makes a full bowl. Put in refrigerator until ready to eat.
Combine first 7 ingredients in a large bowl; mix well. Combine next 6 ingredients; stirring well. Add to chicken mixture and toss gently. Chill. Serve on lettuce leaves. Yields 4 to 6 servings.
Combine all the ingredients and beat well. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes.
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy, about 3 minutes on medium speed. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips. Drop by rounded tablespoonfuls, 3-inches apart, on ungreased baking sheet. Bake at 375° for 8 to 9 minutes (they will appear light and moist; do not overbake). Cool on baking sheet for 2 minutes. Remove to cooling rack.
Prepare pastry and let rest while you prepare apples. Slice apples into large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon and nutmeg to apples; mix well. On a lightly floured board, roll out half of pie pastry to a 12-inch circle. Place in bottom of a 9-inch pan and, using fingers, gently press dough to side of pan. Trim any overlapping edges of dough. Mix apples again with large spoon and turn into pastry-lined pan. Dot surface with the butter.
Mix honey and cream cheese. Add remaining ingredients. Place in loaf pan and freeze until ready to serve.
Mix the above into the skillet of fried stew meat and simmer (don't boil) 1 1/2 hours or until the vegetables are tender.
Mix the first 3 ingredients like a pie crust. Put on a cookie sheet in 2 long strips, 3-inches wide. Put the 1 cup water and 1/2 cup butter in a saucepan and heat to boiling point. As you take from the stove, add 1 cup flour. Stir until smooth; then beat in 3 eggs, one at a time, beating until smooth after each. Add 1/2 teaspoon almond extract. Spread lightly on the dough strips and bake 45 minutes in a 375° oven. When cool, frost with the powdered sugar, cream, 1 tablespoon butter and 1 tablespoon almond extract.
Drain juice from cherries and pineapple into saucepan; bring to a boil and mix with both packages of jello. Dissolve jello 5 to 10 minutes. Mix jello and cream cheese using a mixer. Put into big bowl and add Coca-Cola. Mix pineapple, cherries and nuts with mixture and pour into mold. Refrigerate 4 to 6 hours.
Dissolve Knox gelatine in cold water. Heat soup and add gelatine, stirring until melted. Add other ingredients. Place in mold until firm. Unmold and serve with your favorite crackers.
Slice zucchini. Let stand overnight in enough water to cover, plus 5 tablespoons salt. Drain. Add rest of ingredients. Boil 30 minutes. Can and seal.
Brown beef; drain off grease. Add onions, garlic, jalapenos, chili powder, celery salt and pepper. Cook this until onions are clear. Add green chilies, tomatoes, tomato sauce and V-8 juice. Cook mixture for 2 hours on simmer.
Brown ground chuck. Mix in refried beans and simmer 5 to 10 minutes. Mix in taco sauce and Colby cheese. Simmer 15 minutes. Serve hot with Doritos for dipping.
Combine the flour, sugar, cocoa and baking soda and mix thoroughly. Pour the water over the dry ingredients and add the vanilla and salad dressing. Mix these ingredients well and place in a greased baking pan. Bake your cake in a preheated oven at 300° to 325° for 35 minutes. Cool and frost. This is a very moist cake and keeps well in the refrigerator.
In a frying pan brown ground beef with chopped onion and green pepper. Strain all grease and transfer to large stewing pot. Add all remaining ingredients and cover the pot. Cook on medium-high heat for one hour. Stir frequently.
Beat cheeses 2 minutes, until blended. Add lemon juice, milk and sugar substitute; beat 1 minute or until smooth. Fold in topping. Spoon into crust; cover and chill. Top with cherry pie filling.
Brown ground beef; pour off drippings. Blend in gravy mix, garlic salt, water and uncooked	rice. Bring to boil. Reduce heat to low. Cover. Simmer 15	minutes. Stir	in thawed peas, water chestnuts or mushrooms. Continue to simmer until rice is	tender. Stir in onions. Serve with soy sauce. Serves 4 to 6.
Mix together oil, sugar, eggs, vanilla and apples. Sift together and stir into apple mixture the flour, soda, cinnamon and salt. Mix well and add chopped nuts and raisins. Pour into 9 x 13 pan. Bake for 40 to 45 minutes. When almost cool, sprinkle with powdered sugar.
Mix together in buttered casserole dish. Cover and bake at 250° to 300° for 1 1/2 hours or more.
Spread mustard over roast beef. Top with the following: chopped boiled eggs, chopped pickle and a slice of bacon. Roll up and secure with toothpick. Saute in oil until nice and brown. Put oil and meat in pot and just cover with water. Cook one hour on top of stove at medium heat. Mix 2 gravy mixes and 2 tablespoons flour. Sprinkle over water. Cook until nice and thick.
Mix dry puddings with Jell-O. Add water. Cook until it boils. Remove from heat and add drained fruit and Cool Whip. Serve cold after it sets.
Heat 2 to 3-inches oil in 375° heavy skillet. Pour liquid from corn into medium bowl. Add egg and biscuit mix. Stir until smooth. Fold in corn. Drop tablespoonfuls of batter into hot oil. Fry to golden brown, turning once. Drain on paper towel. Serve hot with syrup. Makes 24 fritters.
Peel and slice carrots; add water and cook in covered pan until just tender, about 10 minutes, then drain. Combine remaining ingredients and add to carrots; cook until sauce is clear and thickened.
Pour filling into 8-inch pie shell or into pan without shell. Sprinkle cake mix over pie filling. Pour melted butter or margarine over all. Bake at 400° for 30 minutes.
Mix all ingredients except margarine and place in casserole dish. Slice margarine and place on top evenly. Bake for approximately 45 minutes or until browned and squash is tender. (Not cooking the squash first gives the casserole more flavor.) Also, if it is not creamy enough to suit, add another can of cream of chicken soup.
Melt chocolate. Add marshmallows and peanuts. Pour into 8 or 9-inch square pan lined with wax paper. Put in refrigerator for a couple of hours.
Melt Almond Bark and peanut butter together in heavy saucepan. Stir constantly. Pour over remaining ingredients and mix well. Drop by tsp. on waxed paper.
Combine first 3 ingredients in a 2-quart pitcher. Serve over ice. Garnish with lemon slices.
Mix the ingredients together and place in a greased casserole dish. Place topping on sweet potato mixture. Bake at 350° for 30 minutes.
Pour salsa into bowl. Add cream cheese. Mix with electric mixer until creamy. Add more salsa if needed. Serve with your favorite chips.
Boil rice; set aside in colander. Use a large skillet to cook sausage thoroughly. Saute celery, onions and pepper in sausage fat. When vegetables are lightly browned, add the rice. Stir well for about 3 minutes. Remove from heat; put into a large mixing bowl. Combine with egg and seasonings. Mix well. Put into greased casserole dishes for serving or freezing. Reheat in oven until rice is hot. Yield: 12 to 14 servings.
Put butter in saucepan; bring up to temperature. Add meat, seal juices and fry golden. Add onions, bay leaf, cloves and thyme and fry slowly. Add flour and allow to brown slightly. Add all other ingredients. Transfer to casserole, cover with lid and cook in a slow oven, gas mark 3 (325°), for about 1 1/2 hours (or until tender). Garnish with parsley and serve with boiled potatoes and red cabbage.
Cream butter and sugar thoroughly, then mix in the cornmeal and eggs, beating each egg in separately. Add other ingredients and pile filling as high as possible in an unbaked 9-inch pie shell. Cook in a 375° oven for 30 to 40 minutes until filling is set. Allow to stand 10 minutes before cutting. Serve pie hot or at room temperature. Or use filling for 6 individual tart shells to be baked about 25 minutes.
Combine all ingredients, except nuts, in iron skillet. Bring to a boil for 5 minutes. Remove from heat and beat vigorously until cool and beginning to thicken. Stir in nuts. Pour on buttered pan.
Mix water drained from whole kernel corn with corn bread mix in large bowl. Add all other ingredients. Put in greased casserole dish and bake at 350° for 45 to 60 minutes or until lightly browned.
Chop or shred lettuce. Mix all ingredients together in a small bowl. You may need to add just a small amount more of salad dressing. Great on hamburgers!
Cut steak into serving size pieces (6). Mix flour, salt, pepper and pound this mixture into steak. Heat Crisco in skillet. Add steak and brown on each side.
Cut the leeks into quarters lengthwise, then into lengths of approximately 2 1/2-inches. Blanch in boiling, salted water for 2 to 3 minutes. Drain thoroughly and keep warm. Cut the zucchini into narrow strips or thin slices and blanch for 1 1/2 to 2 minutes and then drain thoroughly. Melt the butter in a nonstick pan and toss in first the leeks and then the zucchini. Heat for 2 to 3 minutes, shaking the pan frequently and stirring carefully to prevent them breaking up. Season well. Turn into a flameproof dish; spoon over the cream and then sprinkle with a mixture of crumbs and grated cheese. Place under a fairly low broiler (grill) for a few minutes, until lightly browned. Serve sprinkled with finely chopped red bell pepper. Serves 4.
Flour steak and brown lightly in skillet. Place browned steak in a 9 x 13 x 2-inch baking pan. Place 1 bell pepper ring and 1 onion ring on each steak portion. Salt and pepper to taste. Pour 1 large can tomatoes over steak and add water. Cover and bake 1 hour at 300°.
Crumble ground beef into 1-quart glass casserole. Add onion and garlic. Microwave, uncovered, 5 to 6 minutes or until meat is set. Stir to break up meat; drain fat. Stir in soup and chilies.
Unroll crescent rolls and fit into a cookie sheet making sure all seams and perforations are sealed. Bake at 350° for 10 minutes and let cool completely.
Cook squash. Drain. Layer bottom of dish with crumbs. Alternate layers of squash and cheese. Top with crumbs. Fill with milk. Put butter on top. Cook at 350° for about 30 minutes.
Cream margarine and sugar. Add eggs, one at a time, beating well after each. Add molasses. Combine soda and buttermilk; add to mixture, blending well. Combine flour and spices, add to molasses mixture. Stir in raisins, mix well. Fill greased muffin tins 2/3 full. Bake at 400° for 15 minutes. Freezes well.
Cook the spaghetti according to package directions (you should have about 3 cups of cooked spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over the bottom of the spaghetti "crust". Brown ground meat and combine with spaghetti sauce. Turn meat mixture into spaghetti "crust." Bake, uncovered, in 350° oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer or until cheese melts.
Heat oven to 350°. In large bowl, combine base ingredients. Mix at low speed until crumbly. Press in bottom of ungreased 13 x 9-inch pan. Bake at 350° for 12 to 15 minutes, or until light golden brown; cool.
Pour hot water over cheese and Jell-O; mix well with egg beater. Add pineapple (drained). Cool until slightly thickened. Add Cool Whip; fold in Jell-O. Add cherries and nuts, if desired.
Boil together margarine and water; add flour and beat with fork. Cool slightly. Add eggs (one at a time). Could use portable mixer to whip it. Spread evenly in greased 10 x 15-inch pan. Bake at 400° for 30 minutes. Cool.
Place meat in a skillet. Season meat with seasoned salt and pepper (at your own discretion). Brown meat, then drain the grease from it. Next, with meat in skillet, add dry taco seasoning mix. Add 1 cup water; stir together. Add corn. Let this come to a boil, then lower heat to medium for about 15 minutes, stirring occasionally.
Cook the macaroni and drain. Toss with the Parmesan Dressing. Add the remaining ingredients. Cover and chill. Sprinkle with Parmesan cheese before serving.
Beat first 4 ingredients together; add rest of ingredients, blending well. Bake in 3 loaf pans or three 1 pound coffee cans at 350° for 50 minutes.
Beat cheese until fluffy. Add milk, juice and vanilla. Pour into crust. Top with pie filling. Cover with whipped cream before serving.
Cook ground beef; drain. Combine all ingredients. Cook for 2 hours at 250°.
Saute onions and mix all together. Bake, covered, at 350° for 30 minutes.
Combine shortening and sugar; cream with an electric mixer until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition. Stir 1 c. flour into creamed mixture until blended. Combine buttermilk, soda, salt, lemon extract, vanilla extract and butter flavoring; stir one-half of buttermilk mixture into creamed mixture until blended. Stir 1 c. flour into creamed mixture. Repeat procedure, ending with flour. Pour batter into a well greased and floured 10 inch tube pan. Bake at 325° for 1 1/2 hours. Cool 10 to 15 minutes; remove from pan.
Mix and pour into 9 X 9 greased baking dish. Bake at 350° for 1 hour.
Soften kosher gelatin in pineapple juice; heat to dissolve. Pour into blender container. Add Neufchatel cheese, sugar, rinds and rum extract. Cover and blend until smooth. Pour into large bowl. Chill until mixture mounds from a spoon. Place nonfat dry milk, ice water and lemon juice in small mixer bowl. Beat at high speed until stiff peaks form, 4 to 6 minutes. Fold into kosher gelatin mixture. Spoon into 6-cup ring mold. Chill until firm. Unfold onto serving platter. Sprinkle with toasted coconut. Garnish outer edge and center of mold with fresh fruit. Makes 6 cups.
Mix white cake mix, milk and eggs and pour on sheet cake pan. Bake 20 minutes. While still hot, punch holes all over and pour coconut cream on top and let cool. Spread Cool Whip on top and shredded coconut over all. This is really delicious and very moist!
Combine soup mix, water and rice; cook for 7 minutes. Add bell pepper, onion, celery, almonds and drained sausage meat. Mix well and place into baking dish. Bake at 350° for 1 hour.
Mix first 3 ingredients together and pat in pan. Bake 15 minutes at 375° and cool. Mix next 3 ingredients together and spread for next layer. Mix the next 2 ingredients and spread for third layer. Spread the next 2 ingredients for fourth layer. Sprinkle with few more pecans. Chill several hours or overnight.
Put milk in double boiler and get it hot. Make a paste, then add to your hot milk and stir until thick. Remove from heat and stir in vanilla.
In a large bowl, blend all ingredients and chill. Serve in scalloped watermelon boat. Makes 14 (3/4-cup) servings.
Mix and drop by teaspoon on a greased cookie sheet. Bake 10 minutes at 350°. Makes 5 dozen 2 1/2-inch cookies.
Cook noodles; rinse with cold water and drain. Add the next 4 ingredients. Mix dressing and pour over salad; chill one hour before serving. Salt and pepper to taste.
Mix together. Pour into greased 9 x 13-inch pan. Cook at 350° for 35 minutes.
Make soft dough. Roll out in 8-inch squares. Brush with melted butter. Mix sugar and cinnamon and sprinkle on dough. Roll up and cut in 1-inch pieces. Combine butter and brown sugar in 8-inch dish. Spread/scatter nuts over mixture. Arrange rolls on top. Microwave 6 minutes and invert.
Mix butter, salt, pepper and flour. Cook until smooth and bubbly. Remove from heat. Stir in milk. Heat until boiling. Boil and stir 1 minute. Stir in cheese until melted. Mix with cooked macaroni. Bake at 375° for 30 minutes.
Fry sausage and drain all grease off. Thaw bread. Roll out onto large circle shape. Mix eggs and 1/2 can Parmesan cheese; spread this over dough. Scatter sausage over the top. Place Mozzarella cheese next and remaining Parmesan cheese, but 1 tablespoon. Roll dough into log. Set on counter and let rise about 1 hour. Bake 20 minutes at 350°. Melt margarine; drizzle over top of baked bread. Top with 2 tablespoons Parmesan cheese. Place back in oven long enough to brown. Serve warm.
Mix ingredients in a skillet. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of dough into shapes.
Cook vegetables as directed on package; drain. Add salt and pepper to taste. Add cheese, celery, mayonnaise and onions. Mix and put in casserole dish. Mix margarine and cracker crumbs; sprinkle over top. Bake in a 350° oven until crackers are brown.
Boil Macaroni until tender (10-15 min). Put into medium size baking dish. Add margarine - stir until melted. Add milk Stir in salt, pepper, and onion powder. Stir in cheese, reserving some for on top. Bake at 350 for 30 minutes.
Wipe ribs with damp paper towels. Place ribs in a single layer in a roasting pan. Roast ribs at 450° for 20 minutes, turning once. Prepare basting sauce: Mix all ingredients together.
In bowl, combine potatoes and egg; add all other ingredients, mixing well together. Shape into patties about 2 1/2 inches in diameter. Brown both sides in melted butter on medium heat.
Butter a 9 x 13 or two 8-inch square pans. Cream butter, sugar, eggs and vanilla. Mix together the flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream. Mix well. Spread thin layer of batter in bottom of pan. Mix together the brown sugar, 1/2 cup sugar, cinnamon and nuts. Sprinkle half of this over batter. Spoon rest of batter over, then cover with remaining topping. Bake at 350° for 30 minutes. Cool slightly, then mix powdered sugar and milk; drizzle over top.
Boil the first 5 ingredients for 1 minute. Pour over dry oatmeal; mix well. Drop by teaspoon onto waxed paper. Refrigerate until cool.
In large saucepan, bring corn syrup and butter to a boil; stir well and remove from heat. Add chocolate; stir until melted, then add sugar, eggs and vanilla. Slowly blend in flour and nuts. Pour in greased and floured 9-inch cake pan. Bake at 350° for 30 minutes or until done. Cool in pan for 10 minutes.
Prepare macaroni and cheese according to directions on box. Add a can of tuna and serve!
Mix all ingredients well. Pour into pie shell. Bake at 325° for 1 hour.
Wash and sort cranberries. Put into saucepan with 2 cups water. Cook over low heat until cranberry skins pop, about 5 minutes. Remove from heat. Force cranberries through sifter. Stir until it purees. Add 3/4 cups of sugar and 1 tablespoon lemon juice. Return to heat and bring to boil, cooking about 2 minutes, stirring constantly. Remove from heat. Cool and chill thoroughly in refrigerator. Remove from refrigerator and add 2 cups chilled pineapple juice and 1/2 cup chilled orange juice. Makes about 6 servings.
Preheat oven to 350°. Place the first 4 ingredients in a bowl and beat with mixer at medium speed until well blended (about 3 minutes). Add eggs, one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg), stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture; beat well after each addition. Stir in apple and brandy, if desired.
Boil rice, shrimp and broth in a large saucepan on medium heat for about 2 hours, stirring occasionally. Add coagulated blood in portages and cook for approximately 30 minutes on low heat. Add remaining ingredients and cook for approximately 15 minutes on low heat. Serve hot. Makes 4 to 6 small bowl servings.
Melt 1/2 cup butter and pour in Bundt pan. Sprinkle nuts in pan. Place 1 package dough balls (still frozen) over nuts. Mix vanilla pudding, sugar and cinnamon. Pour this over dough. Melt 1/2 cup of butter and pour over this. Let rise overnight. Bake at 350° for 20 minutes. Let sit 10 minutes and remove.
In small heavy saucepan, stir together chocolate and milk. Cook over very low heat, stirring constantly until chocolate is melted. Serve warm over cake, ice cream or other desserts, or use as a dip for fresh fruit.
Cook in deep pan. Stir together until mixture comes to a rolling boil and sugar has dissolved. Then allow to cook until mixture reaches hard crack stage. Use candy thermometer or a drop in cool water will form shape of a drop and be very hard and easy to crack. Remove from heat and add 1 teaspoon oil of flavor and food coloring (to desired color).
Blend cream cheese, onion, ketchup and horseradish until well mixed. Fold in salmon and mix well. Serve with Pepperidge Farm sesame snack sticks.
Mix first 3 ingredients and pat in 9 x 13 pan. Bake 20 minutes at 350°. Mix cream cheese, powdered sugar and Cool Whip. Spread on crust. Mix puddings and milk. Mix and spread on cream cheese layer. Cover top with rest of Cool Whip. Grate chocolate on top.
Mix the first three ingredients together and chill. Add chilled ginger ale just before serving. This makes a clear punch and sparkles. Great for holidays.
Grease roaster or heavy skillet. Combine and put in roaster the first 7 ingredients in the order given. Season the chicken with salt, pepper, sage and poultry seasoning. Dip each piece in bag with seasoning. Lay each piece of chicken on top of rice mixture. Bake at 350° for 1 hour, covered. Add water at this time if the cooked dish is getting too dry to continue cooking for another 30 to 40 minutes, uncovered.
Brown rice in melted margarine. Add soup and 1/2 cup water. Cook as directed (about 20 minutes on top of stove).
Brown sausage, stirring to crumble; drain. Stir in remaining ingredients. Place in large casserole or 2 medium size. Cover and bake for 1 hour at 350°. Uncover for 15 to 20 extra minutes. Freezes well.
Brown beef. Put in casserole and cover with sauce. Cook in slow oven (300°) for 3 hours (or cook in crock-pot for 10 hours on low).