HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix according to package directions. Pour half of batter into greased 9 x 13-inch baking pan and bake for 15 minutes. Melt caramel over low heat; add margarine and milk. Spread over cake. Sprinkle chocolate chips, nuts and coconut over cake and caramel topping. Pour rest of cake batter over cake and bake at 300° an additional 30 minutes.
Combine the first 7 ingredients. Cut in butter to resemble coarse crumbs. Stir in molasses and egg. Shape dough into 1-inch balls and roll in sugar. Place on ungreased cookie sheet and bake at 350° for 10 minutes. Remove from cookie sheet immediately.
Place zucchini in a bowl; sprinkle with salt and allow to stand for 30 minutes. Saute onion briefly. Mix remaining ingredients; put aside. After 30 minutes, squeeze water out of zucchini and place in a strainer until water no longer comes out. Place zucchini and onion in a bowl; pour on the desired amount of vinaigrette dressing. Chill and serve.
Dissolve cherry, orange and lime flavor Jell-O separately using 1 cup of the boiling water for each flavor. Add 1/2 cup of the cold water to each flavor. Pour each flavor into its own 8-inch square pan. Chill until firm (helps to grease pan lightly). Loosen; plunge into warm water a few seconds. Cut into 1-inch squares. Dissolve lemon flavor Jell-O and sugar in remaining 1 cup boiling water. Add pineapple juice. Chill until slightly thickened. Blend whipped topping into lemon flavor Jell-O. Fold in Jell-O squares. Pour into 9 x 13-inch pan or tube pan. Chill overnight in mold if so desired. May garnish with additional Cool Whip.
Mix butter, sugar and eggs. Add all ingredients and mix. Bake at 400° for 10 to 12 minutes on greased cookie sheet.
Cream shortening and sugar. Add eggs and beat well. Add applesauce and dry ingredients. Fold in raisins. Bake at 350° for 45 to 50 minutes.
Line pans with parchment paper. Divide butter equally between 2 pans and melt butter in pans. Mix dry ingredients; add milk and stir until combined thoroughly. Pour batter over melted butter in pans. Spoon fruit evenly over batter. Bake at 375° until done.
Use your favorite spaghetti sauce. Mix all ingredients together; put in the peppers. Bake at 300° for 1 hour.
Saute celery and onion in margarine. Cook broccoli and drain. Press or squeeze out water before adding to other ingredients. Combine all ingredients. Serve warm with crackers, chips or vegetables.
Boil chicken; save 1 1/2 cups of broth. Debone and cut chicken into cubes.
Boil brown sugar and white syrup. Take off stove and add peanut butter. Add salt. Stir until well mixed. Pour mixture over cornflakes. Mix well. Butter a biscuit pan and with hands press mixture into pan, pressing together. Cut into squares. Cool.
Mix all together and cook in a 350° oven. Let it come to a simmer in oven; then cook for 15 minutes.
In greased 13 x 9-inch pan, layer according to order. Bake 1 hour, covered and 1/2 hour, uncovered, at 350°.
Beat eggs until light. Add sugar and shortening. Blend well. Sift dry ingredients together. Add dates, nuts and vanilla. Blend well. Bake at 325° for 25 minutes. Cut in bars and roll in powdered sugar. Makes about 25 bars.
Boil potatoes in jackets. Brown chops in skillet. Peel and slice potatoes. Peel and slice onions very thin. Place layer of potatoes in casserole dish. Add salt and pepper. Add layer of onions. Place pork chops on top. Add salt, pepper and thyme. Pour soup, diluted with 1/2 can of water on top. Bake in 350° oven for about 40 minutes or until done.
Combine Beefaroni, ketchup, sour cream and cream cheese. Mix half the cheese in dish with mixture and other half on top. Bake at 375° until cheese is melted or heated throughout.
Blend together and pour into 2 graham cracker crusts. Top with crushed nuts.
Brown ground beef in skillet. Drain off excess fat. Remove from heat; add beans, enchilada sauce, tomato sauce, 1/2 cup cheese and onion. Set aside 1 cup corn chips. Stir remaining corn chips into meat mixture. Pour into greased 2-quart casserole dish. Cover and bake in 375° oven for 30 minutes. Top with sour cream and sprinkle with remaining cheese. Sprinkle with remaining corn chips on top. Continue baking until cheese is melted. Yield: 6 servings.
For Cake: Preheat oven to 350°. Line bottoms of 2 (9-inch) diameter cake pans with 2-inch high sides with waxed paper. Sift flour, baking powder and salt into large bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until light and fluffy. Add yolks, one at a time, beating well after each addition. Mix in vanilla and coconut extracts. Reserve 1/4 cup coconut milk for frosting.
Sift flour and salt. Cream together butter, sugar, vanilla and egg. Stir in flour and salt. Add chocolate chips. Drop onto cookie sheet. Bake at 375° for 10 minutes. Makes 3 dozen.
Place avocados and eggs in blender container; process until pureed. Add remaining ingredients; process to mix well.
Bake cake (first 5 ingredients) in 9 x 13 pan. Spray and flour according to directions on package. Cool. Frost.
Saute onion in butter. Stir in flour until dissolved in butter. Mix in the sour cream and bring to a boil over medium heat. Add the corn and 1/2 of the crumbled bacon and then pour the mixture into a casserole dish. Add the remaining bacon as a topping and bake in a preheated 350° oven for 45 minutes or until lightly browned. This recipe can easily be cut in half.
Preheat oven to 350°. Spray a 10-inch quiche dish or 2-quart casserole dish with Pam. Beat eggs and sour cream in a large bowl. Stir in corn, bread crumbs, chilies, salt, pepper and shredded cheese. Pour into a prepared dish. Bake 40 minutes or until firm.
Combine sugar, cornstarch and salt in heavy saucepan, gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Cook for 1 minute. Beat egg yolks, gradually stir about one fourth hot mixture into yolks. Add to remaining hot mixture, stirring constantly, cook 30 seconds, remove from heat. Stir in butter and vanilla. Pour into baked pastry shell. Cover with meringue made with egg whites.
Combine all ingredients. Toss lightly. Chill. Serve on a bed of crisp lettuce.
In soup pot, put chicken, carrots, celery, celery seed, parsley, pepper, tomatoes and tomato sauce. Add water to about 2 inches above chicken to start. Add 1 tablespoon salt. Bring to a boil. Simmer until chicken is done. Remove chicken; pick apart. Put chicken pieces back into soup. Cook egg noodles; drain and add to soup. Salt to taste.
Mix lemon, soy sauce and Worcestershire sauce. Soak meat in sauce mixture, 10 to 20 minutes, then season with lemon pepper and garlic salt. Do not oversalt. Bake 8 to 10 hours in warm oven (with door cracked), about 1 inch.
Saute vegetables in skillet 3 to 4 minutes in hot oil over medium heat. Remove vegetables from pan and set aside. In same skillet, stir in shrimp. Cook until shrimp turns a pink color. Return vegetables to skillet with the shrimp and add soy sauce and black pepper, stir well. Pour in cornstarch dissolved in cold water and allow mixture to bubble about 1 minute. Serve over fluffy cooked rice.
Combine garlic, bread crumbs, cheese, onions and seasonings. Mix well and add a little water to make a paste. Pound round steak a little on both sides. Lay it flat. Brush olive oil over steak. Spread bread crumb mixture over steak, laying egg slices on top. Fold in sides of steak and roll up just as you would a jelly roll. Tie securely with string or dental floss. Heat 1/4 cup oil in skillet, browning on all sides; drain. Add about 2 cups of your favorite spaghetti sauce and cook on medium heat until done, about 1 hour. When done, remove string and cut in 1-inch slices.
Brown onion and meat in frying pan until all meat is brown. Add tomato sauce and simmer for a few minutes. Add corn.
Mix pudding with milk and beat with a wire whisk until well blended (1 to 2 minutes). Let stand 5 minutes; fold in whipped topping. Add 5 chopped Heath bars to pudding mix. Spread 1/3 cup butterscotch sauce into crust. Spoon pudding mixture on top. Freeze until firm (6 hours or overnight). After frozen, drizzle caramel sauce over the top in a circle pattern. Drizzle last chopped Heath bar. Place back in freezer. Let stand 10 minutes before serving.
Mix egg yolks and milk. Beat thoroughly. Add lemon juice and stir until thick. Pour into graham cracker pie shell.
Cut English muffins into 1/8 wedges. Spread mixture over each and broil until cheese is brown and bubbly. Can be prepared a few hours ahead and kept on cookie sheets in the refrigerator. Serve them hot and see if your guests can guess what's in them.
Cream the butter; add sugar and vanilla. Mix in the flour and nuts (I use pecans). Roll out into fingers. Place on a nonstick cookie sheet and bake at 300° for 30 minutes. Take out and roll in powdered sugar while warm. Be very careful as they will break easily. Makes about 2 dozen.
Combine dates, water and granulated sugar in saucepan. Cook until thick (2 to 3 minutes), stirring constantly. Cool. Thoroughly cream the butter and second two sugars; add egg and beat well. Add vanilla. Sift dry ingredients; add to creamed mixture, stirring until smooth after each addition. Chill.
Mix 1	1/2 cups sugar, cornstarch and 1 cup of milk together and cook in a	large pan over medium heat until mixture is dissolved. Mix together 1 cup milk, well beaten eggs and oleo. Add to first mixture and cook until thickened. Stir constantly, then add coconut flavoring and 1 cup coconut. Mix well. Cool and pour into cooked pie shell. Take 4 egg whites and beat until stiff peaks form. Add 4 tablespoons sugar. Pour over pie and sprinkle coconut over top. Brown in a 300° oven.
Cut white bread into cubes with crusts. Soak for 5 minutes in scalded milk. Beat eggs slightly; add vanilla. Add to bread mixture, blending in well. Stir in raisins. Pour in greased casserole and sprinkle with sugar and cinnamon. Bake 1 hour in 350° oven or until knife comes out clean. Sometimes I will use raisin bread and leave out the raisins.
Preheat oven to 350°. Melt butter in large skillet; blend in flour, salt and pepper cook until smooth and bubbly over low heat. Remove from heat add chicken broth and milk. Return to heat, bring to boil, stirring constantly one minute or so. Add remaining ingredients pour into 9 by 13 pan or two small casseroles. Bake for 30 minutes. Serves 12. May be doubled for serving 24.
Use any yellow cake mix and follow directions. Put batter in small muffin tin and bake.
Melt margarine. Stir in flour and cook until smooth. Add milk and cook until mixture thickens. Add salt, chili powder, onion and green pepper, stirring well. Wash hominy and drain. Stir in and mix thoroughly. Pour into greased baking dish. Bake at 325° for 30 to 40 minutes. Sprinkle cheese on top the last 5 minutes of baking.
Line 9-inch pie pan with pastry. Beat eggs. Add remaining ingredients. Fill pastry lined pan. Bake in preheated slow oven (300°) for 1 hour or until barely set. Cool; top with whipped cream. Makes 6 to 8 servings.
Prick each potato; microwave for approximately 6 to 8 minutes. Remove and slice 2/3 of the way through in 1/2-inch sections. Melt margarine; mix with onion soup mix and diced jalapeno peppers. Gently spread apart potato and pour mixture between each section. Quickly wrap in foil and place on grill. Cook for approximately 10 minutes; turn and cook another 10 minutes, until soft.
Combine flour, salt, Tabasco sauce and cold water. Blend to a smooth paste. Stir in oysters and liquid. Add butter. Simmer over very low heat 5 minutes, just until edges of oysters curl, stirring gently. Combine milk and cream; scald and pour into oysters. Remove from heat and cover. Let stand 15 minutes to blend flavors. Heat soup tureen and dishes. Reheat stew briefly to serving temperature. Pour into tureen. Dash with paprika on top. Pass crackers.
Cook carrots until tender. Place in shallow dish. Mix water, onion, horseradish, mayonnaise, cracker crumbs, salt and pepper. Pour over carrots. Dash with paprika.
Cream together sugar and cream cheese. Add Cool Whip and mix well. Pour into crust and spread pie filling on top. Chill 4 hours.
Boil first 3 ingredients for 45 seconds. Add chocolate chips and beat until smooth. Pour hot frosting on warm brownies. Cut into bars when cool. Freeze well.
Saute onion, green pepper and celery in butter or oil. Add remaining ingredients and simmer until thick. (Add 1 pound of cooked hamburger for complete dinner.) Makes 2 to 4 servings.
Heat oven to 350°. Grease a 4 1/2 x 2-inch loaf pan. Combine apples, sugar and oil in a medium bowl. Add egg. Mix well. Combine dry ingredients in a separate bowl. Add to apple mixture. Stir well. Stir in cranberries and walnuts. Spread batter evenly in pan. Bake for 1 hour until toothpick comes out clean when inserted into center.
Cook pasta to slightly firm and let cool slightly. Mix vegetables and seasoning together and then add to pasta. Toss together, then add dressing. Toss until everything is coated with dressing. Put in the refrigerator overnight.
Place the potatoes, carrots, broccoli, onoin and pepper in a large saucepan. Add the water, cover and bring to a boil. Lower heat and simmer for about 15 minutes, or until veggies are tender, not mushy.
Follow regular directions on the cake mix but bake on a large cookie sheet for 15 to 20 minutes. After it is cool, mix milk with instant pudding. Beat in cream cheese (room temperature). Add Cool Whip. Mix well and spread on top of cooled cake. Sprinkle on the well drained pineapple. Last sprinkle on the Angel Flake coconut all over the top of the cake.
Melt oleo; add 1 egg and cake mix. Mix well (will be lumpy); set aside. Mix 2 eggs, cream cheese and powdered sugar. Pour this mixture over the top of the cake mixture in a 13 x 9-inch pan. Bake at 325° for 45 minutes.
Heat oven to 350°. Place muffin halves, cut side up, on ungreased cookie sheet. Top each with 1 tablespoon tomato soup. Arrange 6 hot dog slices on each muffin half; sprinkle each with 1 tablespoon cheese. Bake at 350° for 8 to 10 minutes or until cheese is melted. Makes 4 pizzas.
Heat soup and oleo. Blend in sour cream. Grease casserole dish. Alternate layers of potatoes, onion and soup mixture. Top with crushed corn flake crumbs and grated cheese. Bake at 350° for 45 minutes.
Spread bread with butter. Put apple on top of bread. Sprinkle sugar and cinnamon on top. Broil 1 minute.
Combine ingredients except pork. Pour over pork and marinate 4 to 24 hours. Broil 12 to 15 minutes.
Slice chiles lengthwise. Layer half of the chiles in an 8-inch casserole, greased. Top with half the cheese. Repeat this layering with remaining chiles and cheese. Combine remaining ingredients. Pour over chile mixture. Sprinkle top of casserole with paprika. Bake at 350° for 50 to 60 minutes.
Melt chocolate and butter over low heat. Mix in sugar and beat. Add vanilla. Add 4 eggs, one at a time; beat. Mix flour, baking powder and salt. Add to chocolate mixture and 2/3 cup black walnuts. Refrigerate overnight. Roll in balls, then roll in 10x sugar. Bake at 350° for about 14 minutes.
Mix well the Cool Whip and pudding (straight from the package). Add cottage cheese, pineapple, nuts and marshmallows. Keep refrigerated until ready to serve.
Boil the peas with the tortellini according to the tortellini package instructions, usually 10 minutes. In large glass bowl, mix both virgin olive and pure olive oils, balsamic vinegar, red pepper, shallot and basil. After draining the tortellini and peas, add to olive oil mixture and stir. Place in refrigerator for 30 minutes. Heat and serve.
Drain both cans of artichokes and then cut or chop them into bite sized pieces. Add hot sauce to artichokes (amount determined by individual taste). Spread artichoke/hot sauce mixture in bottom of baking dish and cover with diced chiles. Spread thin layer of mayonnaise on top. Spread shredded cheese over mayonnaise. Bake until bubbly.
Mix together bulgar, molasses, honey, salt, shortening, 2 cups whole wheat flour and yeast. Add warm water and mix thoroughly. Add other cup whole wheat flour, cornmeal and oatmeal. Mix well. Add enough flour to make a stiff dough. Place in a greased bowl, turning to grease top. Cover, let rise in warm place (80° to 85°), free from draft, until doubled in bulk, about 1 hour. Punch dough down. Let dough rise a second time, about 45 minutes. Punch dough down, divide in halves and shape into loaves. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 375° for 45 to 55 minutes.
Heat oven to 325°. In large bowl beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy. Stir in flour, almonds and salt; mix until dough forms. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325° for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely. Re-roll in powdered sugar. Yield: 5 dozen cookies.
In a bowl, pour 1/4 cup instant oatmeal and 1/2 cup water. Microwave on High for 2 minutes. Sprinkle on top brown sugar, assorted ice cream, sprinkle toppings, chocolate chips, etc. A sweet tooth delight.
Preheat oven to 300°. Brown bacon and hamburger; drain. Blend with all of the remaining ingredients. Bake in casserole dish for 1 1/2 hours.
Cream butter and sugar; add chocolate, rum and vanilla. Add 1 egg at a time, beating 3 to 5 minutes. Top with whipped cream. Pour into baked crust. Chill for 3 to 5 hours.
Beat eggs; add cornstarch and sugar. Blend in milk and other ingredients. Pour into two unbaked pie shells. Bake at 350° for 45 minutes. Makes two 9-inch pies.
Heat cheese, soup and milk over low heat, stirring until smooth. Add noodles, tuna and pepper; mix well. Pour into 2-quart casserole; top with crackers tossed with margarine. Bake at 325° for 20 minutes. Serves 6 to 8.
Brown sausage and ground beef. Then combine with all other ingredients and cook in slow cooker for 3 hours on low setting.
Preheat oven to 350°. Slice bread in half lengthwise and slightly hollow out both halves, leaving 1/2-inch thick layer of bread. Place bread crumbs in blender or processor and process 15 to 20 seconds until fine. Set aside. Cook sausage, onion and garlic in heavy skillet over medium heat until meat is browned; drain. In large bowl combine bread crumbs, meat mixture, egg, mustard and parsley. Using blender or processor, process cheese, olive oil, 2 tablespoons mustard and peppers until mixture forms a paste, about 1 minute. Spread cheese mixture over inside of each bread half. Spoon meat mixture into cavity of each bread half. Place halves together and wrap in foil. Bake 30 to 35 minutes until well heated. Cut into 1-inch slices.
Cook margarine and sugar over low heat, stirring constantly until mixture boils. Remove from heat. Mix in graham crackers. Press evenly and firmly in pie pan to form crust. Chill.
Brown ground beef. Drain fat. Stir in seasoning, tomato sauce, tomatoes and kidney beans. Bring to a boil and simmer 10 minutes on stove top. Add chili powder to taste. Can put in crock-pot and let cook on low 4 to 5 hours. Stir occasionally until ready to eat. Serve with shredded cheese, sour cream and saltine crackers or browned French bread.
Combine all ingredients except apples and nuts. Mix well. Add apples and nuts, Mix well again. Pour into greased and floured bundt or tube pan. Bake 350° for 1 hour and 25 minutes or until done.
Combine mayonnaise, sugar, honey, mustard, vinegar, onion and parsley. Blend in oil. Chill about 1 hour before serving. Makes 4 cups.
Wash brisket under cold water, then place in a pan and cover with cold water. Bring to a boil and simmer 30 minutes. Drain. Cover with fresh boiling water and simmer until meat is tender.
Break crackers apart and place on cookie sheet with cinnamon side facing up. Top each cracker with 2 pecan halves. Boil sugar and butter over medium heat for 2 minutes. Pour over crackers to coat evenly. Bake at 325° for 10 minutes.
Lightly oil two 15-inch long strips of foil. Mix potatoes, onions and bell pepper in a bowl. Divide mixture between the 2 pieces of foil, placing on one end. Dot with butter. Fold other end of foil over potatoes, then fold edges over a few times to seal.
Mix spinach (thawed and squeezed dry), mayonnaise, sour cream and dressing mix. Stir to mix well. Spread on large flour tortilla. Roll up and wrap in plastic wrap. Recipe is enough for 5 or 6 tortillas. Chill 2 hours or longer. Before serving, slice in 1/2-inch slices and serve as appetizers.
Heat oven to 450°. Cut meat into 1-inch pieces. Separate frozen peas; drain. Tear off 4 pieces heavy-duty foil, 18 x 15 inches. On center of each piece, place 1 carrot, thinly sliced, 1 potato, cut in quarters and 1/4 of meat. Stir together mushroom soup and onion soup mix. Spoon mixture over meat and top with peas. Wrap securely.
Melt chips and peanut butter; add cornflakes. Press into well buttered 9 x 13-inch pan. Cut into bars and enjoy!
Thicken water, sugar and cornstarch on stove. Add 4 tablespoons strawberry jello; let cool. (May add red food coloring for more color if you wish.) Bake pie shell. Fill the shell with strawberries. Cover strawberries with filling. Let set in refrigerator until chilled. Cover with cream or Cool Whip.
Mix cereal, brown sugar and margarine. Press evenly in oiled 9-inch pie pan. Bake at 350° until golden brown.
Melt butter, add flour and combine. Add milk and cook until very thick, stirring constantly. Add salmon and seasoning and chill thoroughly. Form into small rounds about 1/2 inch thick. Roll in crumbs, then in slightly beaten egg and in cracker crumbs again. Chill. Fry in deep fat until brown.
Drain peppers and cut open; remove seeds and pat dry. Line the bottom of a greased 13 x 9-inch baking pan with the peppers. Preheat oven to 350° or 375°. Cover peppers with the grated cheeses. Mix tomato sauce, evaporated milk, egg yolks, flour, salt and pepper; set aside. Beat egg whites until stiff. Fold into tomato sauce mixture. Spread over cheeses. Bake at 375° for 30 minutes or at 350° for 45 minutes.
Mix together the sugar, shortening and eggs. Stir in the buttermilk and bananas. Sift together the flour, baking powder, soda and salt and stir in. Blend in the nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes. Bake at 350° for 50 to 60 minutes.
Melt butter in 13 x 9 pan in a 325° oven. Combine milk, sugar and flour. Pour over the melted butter. Add fruit; do not stir. Bake for about an hour or until golden brown.
Beat egg whites and cream of tartar until peaks form. In separate bowl, mix yolks, water and mayonnaise until combined. Fold yolks into egg whites. Melt butter in skillet at medium heat. Add mixture and cook for 10 minutes. Take skillet off heat and bake in oven at 400° for 7 minutes. During last 2 minutes in oven, put cheese on top. Serves 4.
Pound flour and spices into meat with hammer. Cut into serving size pieces. Brown in shortening. Pour off fat. Add remaining ingredients.
Cut up and fry bacon until almost crisp. Place bacon in a bowl. In skillet with bacon drippings, add onions, brown sugar, garlic powder, dry mustard, vinegar and pepper. Cook at low heat for 20 minutes, covered. Mix all beans, bacon and onion mixture together well. Bake in a covered 3-quart casserole at 350° for 1 hour, perhaps longer, but not until it's dried out. (Dish can also be cooked in a crock-pot for 6 hours on low.)
Combine all ingredients. Bake at 375° for 30 or 40 minutes.
Place chicken in a 9 x 13 x 2-inch baking dish. Season with garlic, chilies, ginger and salt. Cover chicken with lemon juice and let marinate for 2 to 3 hours. When ready to prepare, heat oil in a large frypan. Pour off marinade and reserve. Pat chicken pieces dry. Brown in oil and transfer to a plate. Pour off oil, leaving 2 tablespoons. Return chicken to frypan and add marinade; bring to a fast boil. Reduce heat and let simmer until chicken is tender, about 30 minutes. Ten minutes before chicken is done, add onions; let cook until slightly crisp. Serve with rice. Makes 4 servings.
Combine chopped eggs, chopped olives and green onion. Stir in mayonnaise or salad dressing and mustard. Remove crust; spread 1/4 cup on each slice. Cut bread into triangles. Makes 20 sandwiches.