HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients in a 9 x 9 x 2-inch pan. Make three holes in dry ingredients. Put oil in one, vinegar in one and vanilla in the other. Pour 1 cup water and stir until flour is wet and all is combined. Bake about 30 minutes at 350°. Frost if desired. Makes a very moist devil's food cake.
Place artichoke hearts in food processor. Coarsely chop. Add remaining ingredients. Process until smooth. Transfer to bowl and chill for 2 hours. Serve with assorted crudites.
Place all ingredients in a	2 1/2 quart casserole. Cover tightly (use lid or foil) and cook at 300° for 3 hours. Don't peek. Let the steam do the cooking! Serve over rice or noodles!
Mix together first 4 ingredients and add 7-Up pop. Bake in a 13 x 9 x 2-inch greased and floured pan for 40 minutes at 350°.
Brown meat in 4 teaspoons butter and remove to casserole. Brown onion in 2 teaspoons butter. Add to casserole with curry powder, ginger, Worcestershire sauce, salt, pepper and wine. Bake covered in slow oven at 300° about 3 hours or until meat is tender.
Drain pears. Save juice in saucepan. Bring juice to boil, when it starts to boil, dissolve jello in juice. Let it cool. Cream cheese and pears in mixer. Then mix in cooled lime jello, Cool Whip and pecans. Refrigerate.
Pre-heat oven to 325°. Combine eggs, milk, 1 Tbsp. grated lemon rind, and lemon juice in a bowl; whisk until blended and pour into crust. Bake for 30 minutes or until filling is set; cool. Top with Cool Whip and garnish with strips of lemon rind. Makes 10 servings.
Brown beef in skillet. Drain fat. Cook vegetables in pan until most of liquid is gone. Add beef and tomato soup to vegetables. Mix well.
Empty milk in saucepan and melt in marshmallows over low heat while stirring. Put cracker crumbs in a pan and pour this over it. Add all other ingredients and mix to a thick dough. Press in whatever you want and put in refrigerator for 1 hour. Dump out and you have a fruit cake that is delicious.
Boil water and add margarine. Let margarine melt. Add flour, all at once. Stir quickly until it forms into a ball. Remove from heat. Cool for about 5 minutes. Beat in eggs, one at a time. Spread on lightly greased jelly roll pan (15 x 10 1/2-inch). Bake at 400° for about 35 to 40 minutes. After removing from oven, flatten any bubbles that have formed.
Add these ingredients to the rest of crumb mixture. Mix and put in 2 large greased pie pans. Add 1/2 cup chopped nuts to reserved crumbs. Sprinkle on top of dough. Bake in 350° oven for 30 to 40 minutes.
Put all in big pot; bring to boil. Mix with large spoon until pot is more or less dry. Put on buttered large cookie sheet; put in preheated oven at 300° for 20 minutes, then let cool.
Cook the first 5 ingredients together until candy forms a soft ball (238°), then add the marshmallow cream and peanut butter. Beat until smooth and mixture loses gloss. Pour into buttered pan or dish.
Combine all ingredients in large mixing bowl, stirring to blend. Beat at medium speed 5 minutes. Pour into greased 10-inch Bundt pan or angel food cake pan. Bake at 350° for 1 hour. Cool in pan 15 minutes. Turn onto cake plate. Sift confectioners sugar on top.
Preheat oven to 350°. Prepare cake mix and bake in a 9 x 13-inch pan according to package directions.
Boil margarine, butter and sugar together for 2 minutes. Put a single layer of graham crackers in shallow baking pan. Pour butter mixture over crackers. Sprinkle with chopped pecans. Bake 10 minutes at 350°.	Remove from pan as soon as done. Place on foil or wax paper. Break apart when cool. Great!!
Squeeze spinach until dry. In medium bowl, stir together all ingredients. Cover and refrigerate 2 hours. Serve with crackers, rye bread, fresh vegetable dippers or serve in a hollowed out bread bowl or bell pepper.
In a medium bowl, combine fruits, raisins and wine. Cover and let stand overnight. In a large bowl, combine flour, sugar, butter, eggs, cinnamon, cloves, baking soda and salt. Beat until well mixed, scraping the sides of bowl. Stir in fruit mixture and nuts. Spread batter evenly in greased and floured jelly roll pan (15 1/2 x 10 1/2-inch). Bake at 350° for about 30 minutes. Cool in pan and cut into bars. Yields about 4 dozen bars. May be cooked in greased miniature tins, fill about 2/3 full. Bake at 350° for about 25 minutes. Yields about 40 round cakes.
Make a ring mold by cutting off top and bottom of tuna can. Place mold on plate. Put 4 shrimp on bottom. Toss avocado with lime juice and cilantro. Put 1/4 of avocado on top of shrimp and press down. Add layer of halved cherry tomatoes. Make tomato vinaigrette by combining chopped tomato, vinegar, oil, salt and pepper. Spoon 1/4 vinaigrette around outside of ring. Remove ring. Top with chives. Repeat on 3 other plates. Serves 4 as appetizer or first course salad.
Preheat oven to 300°; grease a 1 1/2-quart casserole dish. Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and pepper in a mixer. Beat for 2 or 3 minutes at medium speed. Pour into prepared casserole dish; spread French fried onions over top. Bake, uncovered, 30 to 35 minutes. Makes 2 to 3 servings.
Cook cranberries in 1 1/4 cups water until skins burst. Mash through sieve and cool. Combine 1 cup sugar, 1/2 cup water and pinch of salt. Boil for 10 minutes until syrupy. Cool. Add salt to egg white and beat until stiff. Add syrup to cranberry pulp, then add the beaten white of egg. Turn into a freezing tray and freeze. After mixture freezes to a "mushy" consistency, stir in tray with a fork. If served as a dessert, use 1 1/4 cups sugar.
Combine the first 2 ingredients in large saucepan. Brown meat; drain. Add the next 10 ingredients; stir to blend. Cover and simmer 1 1/2 hours, stirring occasionally.
Combine and sprinkle on top of cake batter before baking. Bake in a 350° oven for about 40 to 45 minutes.
Mix in a bowl hamburger, chopped onion, eggs, saltine crackers (crushed fine) and garlic powder. Mix well; drop by balls on cookie sheet. Bake at 350° for about 30 minutes or until brown. Place on paper towel to absorb grease. In a pot, mix chili sauce and grape jelly on low heat. Heat until jelly is melted. Add meatballs, serve hot with toothpicks.
Measure corn flakes; crush into coarse crumbs. Set aside. Sift together the flour, baking powder, soda and salt; set aside. Measure margarine and sugar into a large mixing bowl; beat until very light and fluffy. Add eggs and vanilla; beat well. Add sifted dry ingredients; mix until combined. Stir in nuts, dates and finely cut cherries. Shape level measuring tablespoons of dough into balls. Roll in crushed corn flakes. Place on greased baking sheets; top each cookie with a cherry quarter. Bake in oven at 375° for 12 minutes, or until lightly browned. Remove immediately from baking sheets; cool on wire racks.
Brown meat and onions.	Drain.	Add salt and pepper. Stir in Rotel, chili and beans. Heat. Dice cheese in mixture and melt. Stir in sour cream. Serve hot with white chips. Serves 6-8.
Place eggplant, tomato, zucchini, onion and garlic in microwave-safe dish. Sprinkle with herbs. Cover and cook on High for 5 minutes. Sprinkle with grated Parmesan cheese before serving.
Cut bacon in small pieces; fry in large kettle until almost crisp. Chop peeled onions very fine; toss in and cook until limp. Add finely diced carrots, celery and chopped parsley. Cook over low heat for 5 minutes. Stir occasionally. Drain tomatoes; put liquid in measuring cup. Toss tomatoes in with vegetable mixture. Drain clams and add clam juice to tomato liquid. Add enough water to make 1 1/2 pints of juice. Pour into kettle and season with salt, peppercorns, bay leaf and thyme. Cook to a boil; reduce heat. Cover and cook gently 45 minutes. Toss in fine potatoes; cover and cook 20 minutes longer. Add chopped clams; cook slowly, uncovered, for 15 minutes. Makes about 3 quarts.
In a large mixing bowl, blend together sour cream, whipped topping, sugar, lemon juice and vanilla. Fold in fruits and nuts. Turn into a slightly greased 4 1/2 cup ring mold or 9 x 13-inch pan. Freeze overnight. Makes 8 servings. Serve frozen!
Heat oven to 350°. Grease three 9-inch layer cake pans. Line bottoms with waxed paper. Stir flour with sugar, baking soda, cinnamon and salt in a large mixing bowl. Add oil, eggs and vanilla; beat well. Fold in walnuts, coconut, carrots and pineapple. Divide batter evenly in prepared pans. Bake in middle of oven for 30 to 35 minutes until a pick comes out clean.
Peel and dice boiled potatoes. Place in casserole dish and salt sparingly. Combine soup, milk and Cheez Whiz in a saucepan and heat until blended. Pour over potatoes. Cover and bake at 350° for 30 minutes.
Saute garlic in butter and oil. Add mushrooms, parsley, wine and lemon juice. Cook 2 minutes. Add scallops. Cook until done, 2 to 4 minutes. Add wine. Serve over angel hair. Serves 2 to 3.
Cream the cheese and margarine together. Add salt, pepper and flour. Stir in Rice Krispies. Shape into balls and press with a fork. Place on ungreased cookie sheet. Bake at 375° for 10 minutes.
Brown meat. Place layers of potatoes, onions, celery and beans in a large buttered casserole. Add meat and seasonings. Pour tomato soup over all. Cover and bake at 275° for 2 1/2 to 3 hours. Carrots are also good in this.
Mix dry cake mix, dry pudding mix, oil, egg, vanilla and flour with mixer on low speed. Stir in nuts and coconut. Chill dough for 1 hour. Preheat oven to 350°. Roll dough into 1-inch balls and place on ungreased cookie sheets. Bake for 8 to 10 minutes or until done. Do not overbake. While cookies are baking, unwrap foil from candy Kisses. After taking cookies from oven, let them cool on baking sheet for a minute or two. Then firmly press a candy Kiss on top. Cool completely before removing from cookie sheets. Makes approximately 36 cookies.
Combine spaghetti sauce mix, tomato paste, tomato sauce and water in a medium saucepan. Bring to a boil over low heat. Remove from heat. Combine eggs, Ricotta cheese, spinach and 1/4 cup Parmesan cheese; set aside. Spread 1/2 cup tomato sauce in a greased 13 x 9 x 2-inch baking dish. Alternate layers of lasagna noodles, Ricotta cheese mixture, Mozzarella cheese and tomato sauce. Sprinkle with remaining Parmesan cheese. Cover with foil; bake at 350° for 1 hour. Let stand 10 minutes before serving.
Layer in casserole dish the cooked noodles, rice, chicken, vegetables and soup mixture. Top with buttered cracker crumbs. Bake at 350° until bubbly.
Cut tomatoes into slices 3/4-inch thick. Dip into egg, then into bread crumbs. Carefully dip into egg and crumbs again. Melt butter in large skillet on low heat. Add green tomato slices and cook slowly until golden on each side (turning only once). Tomatoes will be tender. Season to taste at table. Serve hot. Yields 4 servings.
Core and slice tomatoes thinly from the top to the bottom, not from side to side. When coring, remove only that part where the stem has fastened to the tomato. Slice as thin as possible. Layer in flat bottom bowl.
Mix all ingredients except coconut and nuts. Cook and stir over medium heat until thickened (about 12 to 15 minutes). Add coconut and nuts. Cool until thick and spread on cake.
Place broccoli and carrots in a steamer basket. Place basket over boiling water. Cover; steam for 8 to 10 minutes or just until tender. In a medium bowl beat eggs with the cottage cheese, salt and pepper. Stir in steamed vegetables and mushrooms. In a 10-inch skillet or omelet pan, melt butter. Pour in egg mixture and cook over medium heat, lifting edges occasionally to allow uncooked portion to flow underneath, until top is almost set and bottom is lightly browned. Place skillet under broiler 5 inches from heat, for 1 to 2 minutes. Top with tomato slices. Sprinkle with Parmesan cheese; broil about 1 minute longer. Makes 6 servings.
Mix dry ingredients together. Add other ingredients and mix well. Pour into well greased and floured tube pan. Bake at 350° for 1 hour or until done. For a more moist cake, do not drain strawberries and bake about 15 minutes longer.
Brown Rosa Marina in butter or oil. Add rice and stir; pour in water and bouillon cubes. Bring to a boil. Cover and remove from heat. Let set 20 to 30 minutes or until all water is absorbed. Will serve many.
Put vegetables through a food chopper and sprinkle with salt. Marinate overnight in covered bowl in refrigerator, then drain and rinse with cold water. Mix and heat together remaining ingredients. Mix with squash and boil	20 to 30 minutes. Pack in hot jars. Makes 7 pints.
Crush candy bars and fold into cool whip. Put into pie crust. Refrigerate for 4 hours or overnight.
Let cheese and margarine become soft. Work all ingredients together. Bake at 350° for about 10 minutes or until lightly brown.
Simmer beef bones through Maggi in 2 1/2 quarts water for 2 hours. Strain; add bouillon cubes to broth. Take eggs through milk, put in blender and whip. Put in double boiler until set. Cut into squares. Put squares in bowls. Pour broth over it.
In a skillet heat bacon drippings or oil on medium-high heat. Add rice; cook and stir until rice is golden brown. Add onion and garlic; stir and cook 3 additional minutes. Add all remaining ingredients. Cook, uncovered, on medium heat for 20 minutes, stirring only once after 10 minutes. Check rice for doneness by tasting a few top grains. If rice is firm, add a little hot water and cook about 3 minutes more. Yields 6 servings.
Beat the cream cheese, peanut butter and milk until smooth; mix well and then add powdered sugar, beating until smooth. Fold in the Cool Whip and pour into the graham cracker crust. Place in freezer for 2 hours.
Cook cabbage in oil in skillet until it starts to wilt. Add water; cover and simmer on low 5 to 8 minutes. Stir in soup. Warm through. Top with cracker crumbs. Can be put under broiler to toast crumbs.
Let cheese stand at room temperature to soften. Combine the first five (5) ingredients in a large bowl. Beat until smooth with electric mixer. Cover and chill for 4 hours. Form into large ball. Roll in pecans or walnuts. Wrap in wax paper or Handi-Wrap. Chill. Serve with crackers.
Place corn and nuts in brown grocery bag. Set aside. Combine brown sugar, butter, corn syrup, and salt in a 2-quart bowl. Microwave mixture on High for 3 to 4 minutes, stirring after each minute, until mixture comes to a boil. Microwave 2 more minutes. Stir in baking soda until fluffy. Pour over corn. Shake well. Microwave 1 1/2 minutes. Shake. Microwave 1/2 minute again, then shake. Pour onto cookie sheet or wax paper to cool.
Place roast in electric skillet with 1/4 cup water. Cook at low temperature for 3 to 4 hours or until very tender. Shred with fork. Add remaining ingredients. Simmer until onions are very tender. Serve on rolls. Yields 12 servings.
Bake at 350°. Combine vegetable oil, Sweet 'N Low, vanilla and egg; cream together. Add flour and milk; mix well. Grease pan; bake until golden brown and toothpick comes out dry. May add fresh fruit for different cakes.
Melt milk, chocolate chips and 3 tablespoons butter in double boiler over low heat. Add 1 teaspoon vanilla and chopped nuts. In mixing bowl, cream together the margarine, brown sugar and eggs. Mix flour, soda, salt, oats, nuts and 2 teaspoons vanilla. Press 2/3 oat mixture into a 9 x 13-inch pan. Pour chocolate mixture over oat mixture. Crumble remaining oat mixture over chocolate. Bake at 350° for 20 to 25 minutes. Sinfully delicious!
Dissolve baking soda in milk. Mix all ingredients together to form dough. Roll out dough to 1/4-inch thick. Place on ungreased cookie sheet. Bake at 350° for about 10 minutes.
Bring big pot of water to boil. Add asparagus and cook about 5 minutes. Drain on paper towel. Brush ovenproof dish with butter and arrange asparagus in it. Pour rest of butter over the top and sprinkle with the lemon juice. Turn spears so that they are well coated. Sprinkle on Parmesan cheese, grind a little pepper and dash on a little salt. Bake asparagus in preheated oven at 400° for 10 minutes. Serves 4.
Mix Cool Whip and Jell-O together, then add remaining ingredients. Chill before serving.
Beat egg until fluffy. Beat in rest of ingredients until smooth. Grease heated griddle. Pour about 3 tablespoons batter from tip of large spoon. Cook until puffed and edges are dry. Turn and cook until other side is golden brown.
Boil potatoes with skin on until fork can go through easily. Boil eggs until they are hard-boiled. Cut potatoes into small pieces and place in large bowl. Dice eggs, celery and onion. Add salt and pepper to taste.
About 30 minutes before serving, cook broccoli as package directs, but only cook for 10 minutes. Cook rice as package directs, adding bouillon cube to the water. When cooked, toss rice with parsley and spread over bottom of greased casserole dish; arrange chicken on top of rice. Mix lite cream with broccoli and pour over chicken. Sprinkle over all with grated cheese and bake 25 minutes in preheated 400° oven or until sauce is bubbly and cheese is lightly browned. Sometimes I use regular broccoli and a can of Cheddar cheese soup.
Combine ingredients and pour into unbaked pie shell. Cook at 350° for about 1 hour.
Grease a 9 x 13-inch pan. Line with one layer of graham crackers. Mix butter, sugar, milk and egg in saucepan. Boil for 1 to 2 minutes, stirring constantly. Remove from heat and add walnuts, coconut and crushed graham crackers. Pour over single layer of graham crackers. Cover mixture with another layer of graham crackers. Make frosting by mixing 1/2 cup butter, confectioners sugar, vanilla and the juice of lemon until smooth. Frost top layer of graham crackers. Chill 6 hours or overnight. Cut into 6 bars.
Pour Kool-Aid in 1 large pitcher. Put sugar in pitcher and water. Stir. Add ice and strawberries and enjoy.
Mix all ingredients together in a bowl. Then pour into a pan and refrigerate and decorate with slices of kiwi or peach. Chill for 1 hour.
Soften cream cheese. Cut ham into small squares. Finely chop onion. Mix all ingredients except small serving of ham. Roll into log. Sprinkle remaining ham around the log.
Combine flour and salt in bowl. Cut shortening into flour with pastry blender or two knives. Do not overmix. Add water gradually, sprinkling 1 tablespoon at a time. Should not feel wet. Use only enough water to hold the pastry together when pressed. Roll dough into a round ball. Divide into two portions and roll out on a lightly floured board. Fit one shell into pie dish. Remaining dough is for top crust.
Cut American cheese slices into 1/2-inch strips. Saute onion and stir in seasonings, tomatoes and soup. Add rice. Bring to a boil, then reduce heat and simmer for 5 minutes. Add can of diced chik, partially drained. Spoon into a 1 1/2-quart baking dish and top with cheese. Place under broiler until cheese is melted. Garnish with sliced stuffed olives. Serves 4.
Soak beans overnight or 4 to 5 hours. Cook with all ingredients until tender. Add water in pot to about 4-inches from top. (Needs room to simmer or will boil over.) Usually takes about 3 hours (to be well done).
Blend dry ingredients and place with apples in crust. Add apple juice. Add crust and seal edges. Bake at 425° for 35 minutes or until crust is brown or apples tender.
Mix sugar and spices. Beat in eggs. Add pumpkin, cream and milk, mixing well after each addition. Pour in crust and bake at 425° for 15 minutes. Turn oven to 375° and bake 30 minutes more until knife inserted in center comes out clean.
Mix well and place in a large casserole or deep 9 x 13-inch pan. Bake, covered, at 350° for 1 1/2 hours.
Butter inside and around edge of each unbaked pie shell. Mix all ingredients and pour into pie shells. Bake in a 375° oven for 45 minutes or until set.
Combine egg and milk. Mix with Bisquick. Add sugar, rind and raisins. Stir with fork until soft dough is formed. Knead for 30 seconds on floured board. Divide dough into two equal pieces. Roll each piece into a circle a half inch thick. Cut each circle into 6 triangles. Place on buttered cookie sheet. Brush tops with milk and sprinkle with sugar. Bake at 450° for 10 to 12 minutes.
Bring to a rolling boil oleo, butter and brown sugar. Add broken nuts. Boil 2 to 3 minutes. Place crackers on a cookie sheet. Pour hot mixture over them. Cool and cut or you can bake at 300° for 5 to 8 minutes.
Combine all ingredients except potato chips. Top with crushed potato chips. Bake at 350° for 20 to 30 minutes.
Brown onion and Spam in butter or oleo until onions are cooked. Add mushroom soup, milk, ketchup and cheese. Place in 9 x 13-inch pan. Mix in rotini. Bake 20 to 25 minutes in 350° oven.
Mix in 3-quart bowl. Put all in 1 1/2-quart baking dish. Top with 1/2 cup broken potato chips. Bake at 425° for 45 minutes or until bubbly.
Heat malted milk powder and milk in 3-quart saucepan over low heat, stirring constantly, until slightly thickened. Stir in corn syrup and margarine. Heat to boiling, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Quickly stir in cereal, half at a time. Drop mixture by rounded tablespoonfuls onto wax paper-lined cookie sheet. Refrigerate at least 1 hour. Refrigerate leftovers. Makes about 3 dozen candies.
Drain crab meat. Mix all ingredients and heat in chafing dish. Serve on crackers. Yields 4 cups.
Mix all together with mixer for 4 minutes. Fill pan 2/3 full. Bake at 350° for 30 to 35 minutes. Makes 5 small loaves or 2 large loaves.
Take chicken and mix with soups, broth and Veg-All. Put in a 9 x 13-inch pan. Mix margarine, milk and flour and pour over chicken mixture. Bake, uncovered, at 350° for 1 hour. Let stand 15 minutes before serving.
Brown meat and onions. Mix in remaining ingredients, all except cheese. Put in a casserole and put cheese on top. Bake in a 350° oven for 20 minutes.
Melt butter. Mix with milk, egg yolks and flour. Chill in refrigerator about 3 hours. Divide dough into 3 portions. Take 1 portion out of refrigerator at a time. Place clean cloth on table, sprinkle generously with flour. Roll dough with floured rolling pin as thinly as possible. Brush dough with melted butter. Then sprinkle with the remaining ingredients, leaving 1-inch around edges for sealing. Pick up cloth at one side, lift slowly toward the other side, rolling strudel up. Seal by pinching dough together. Place strudel on greased cookie sheet. Brush with melted butter. Bake at 350° for 40 minutes. Brush again with melted butter; cool. Top with powdered sugar icing and sprinkle with coconut.
Beat together 1 cup sugar, flour and milk. Pour over margarine that has been melted in oven; do not stir. Empty pitted cherries (not drained) over batter; sprinkle with 1/2 cup sugar. Bake for 30 minutes at 350°. Batter will rise to the top.
Combine cereal and peanuts in large mixing bowl; set aside. Melt chocolate chips, butterscotch chips and peanut butter, stirring constantly until smooth. Pour over cereal mixture and stir until well coated. Drop by spoonfuls onto waxed paper. Chill.
Mix first 3 ingredients and press in pan. Add powdered sugar, eggs and cream cheese; mix together. Bake at 350° for 30 minutes. Bake in cake pan.
Wash the ham and place it in a pot with the oil. Cook slowly over medium low heat until brown. Add the water and bring to a boil. Reduce the heat to very low and simmer for 20 minutes. Remove the ham and set it aside. Tear away the few outer leaves of the cabbage and cut the head into 8 pieces. Put the cabbage into the pot, along with the potatoes and carrots, and cover. Let cook slowly for 20 to 25 minutes, turning the vegetables lightly to cook evenly. If you wish, you can add the ham pieces back to the pot and heat before serving. Serves 6 to 8.
Wash and scrub potatoes; boil in skins until tender. Let cool only enough to peel and slice. Pour stock over to be absorbed by potatoes. Add onion. Mix remaining ingredients; beat smoothly together. Pour over potatoes. Serve warm or chilled.
Add flour and sugar. Cut in butter until mixture crumbs. Pat into ungreased 13 x 9-inch pan. Bake at 325° for 25 minutes.
Mix all but 1/4 cup cheese. Bake 30 minutes at 350°. Sprinkle remaining cheese on top. Continue to bake for 15 minutes or until center is firm.