HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Coat a 9 x 13-inch baking dish with nonstick cooking spray. Stir cake mix and evaporated milk in bowl until just moistened. Spread in prepared pan. Pour pie filling evenly over top (most of the fruit will sink). Bake 30 minutes then sprinkle with walnuts and bake 20 minutes longer until nuts are toasted. Serves 12. Very moist.
Mix water and yeast. Add all other ingredients and mix well. With a large spoon, spoon into muffin tins which have been sprayed with Pam. Bake immediately 20-25 minutes at 400°.	Makes 2 dozen.
Mix and place a small amount on toast rounds. Sprinkle with grated Parmesan. Broil until brown. Serve hot.
Cream sugar and butter. Add flour, vanilla and pecans. Mix well and roll into balls. Cook at 325° for 30 minutes. Roll in confectioners sugar while warm.
Sift flour and sugar into large bowl. Combine margarine, cocoa and water in saucepan. Bring to rapid boil. Pour over sugar mixture. Stir well. Add remaining ingredients. Mix well. Pour into greased 11 x 16-inch pan. Bake at 400° for 25 minutes. Mixture will be thin.
Mix first 3 ingredients. Add milk and corn and mix. Spoon warm butter over top. Bake at 400° for 50 minutes or until brown.
Combine pulp, sugar, milk and syrup in large saucepan; cook slowly about 1 hour until it reaches soft ball stage. Cool to lukewarm, stirring often. Add butter; beat until thickens. Then add 1 cup nuts (optional); spread into buttered dish.
Mix together the cake mix, margarine and 1 cup milk. Blend well. Take 1/2 of mixture and press into a 9 x 13-inch cake pan. Bake at 350° for 10 to 15 minutes. Melt caramels in remaining evaporated milk over medium heat. When first of cake is done, pour melted caramels over top. Sprinkle nuts over caramels, then sprinkle chocolate chips.
Mix eggs with pineapple. Mix sugar, cornstarch and cinnamon together. Combine all ingredients. Place in buttered 1-quart casserole. Bake at 350° for 45 minutes. Serve warm with ham.
Cook rice and broccoli separately. Drain broccoli and combine with rice and remaining ingredients except almonds. Place in a greased casserole dish and top with almonds. Bake at 350° for 25 to 30 minutes. Yields 6 to 8 servings.
Line a 9-inch pie pan with pastry. In a large bowl, combine sugar, flour and meal and toss lightly with a fork. Add unbeaten eggs, butter, milk and lemon rind and juice. Beat with rotary or electric beater until smooth and thoroughly blended. Pour into pie shell. Bake in moderately hot oven 35 to 45 minutes or until top is golden brown.
In a large bowl, combine the flour, sugar, baking powder, soda, salt, spices and orange peel. Cut in shortening until crumbly. Stir in orange juice, eggs and vanilla (just until moistened). Fold in cranberries and nuts. Fill muffin tins (greased or paper-lined) 2/3 full. Bake at 375° for 18 to 20 minutes. Yield: 1 1/2 dozen muffins.
Sift flour; add salt together. Place shortening into water. Place over direct heat. When melted, add dry ingredients all at once. Stir constantly. Mixture will leave bottom of pan into a smooth ball. Remove from heat. Cool one minute. Add eggs, one at a time. Beat until smooth. Drop by tablespoons 1 1/2 inches apart on greased pan. Bake 10 minutes at 450°. Reduce heat to 350° for 25 minutes. Cool and fill with cornstarch filling (from box of cornstarch).
Combine all ingredients; cook to soft ball (236°). Cool slightly. Add 2 1/2 cups of walnuts and 1 teaspoon of vanilla. Spread in buttered pan. Separate with a fork. Cool. Eat.
Mix cream cheese with dry taco seasoning. Spread on platter. Cover with taco sauce. Layer tomatoes, lettuce, cheese and olives. Dip nacho chips.
Add salt to cucumbers; let stand 1 hour. Drain. Add remaining ingredients. Put in covered jar. Will keep up to 1 month in refrigerator.
Cut together margarine, the 2 cups of flour, salt and 1/2 cup of sugar until particles are about the size of peas. Press into a 9 x 13-inch pan. Bake 20 minutes in a 350° oven.
Bring water to a boil; add sugar, lemon juice, tea bags and mint. Steep 15 minutes with top on. Strain in a large pitcher. Add cold water and chill.
Cut and slice onions into small pieces and saute with oil until translucent and set aside. Cube the potatoes to 3/4-inch size and chop the celery, carrots and bell peppers into 1/2 to 1-inch sizes and set aside. In a large cooking pot, add onions, potatoes, carrots and celery to the water and cook over low heat approximately 2 hours or until tender. Add the bell peppers, chopped up tomatoes, string beans, various vegetables, oregano, salt and pepper.
Fry mushrooms, onion and green pepper in garlic seasoned water. Drain. Mix eggs with milk and add cheese. Stir in above ingredients and pour into shell. Sprinkle with flour and nutmeg. Bake 45 minutes at 400°.
Mix sugar and oil together. Add eggs, one at a time. Add vanilla and buttermilk. Mix well. Add flour, cinnamon, allspice, nutmeg, baking soda and salt; mix well. Add walnuts and prunes. Mix well and pour into a greased tube cake pan. Bake 1 hour at 325°.
Cook macaroni and cheese as the box tells you to. Cook sweet peas and carrots until tender. Drain water off of both. Mix macaroni and cheese up like box says and add sweet peas, carrots and tuna. Serve with salad and rolls.
Wash chicken and pat dry with paper towel. Arrange chicken in baking dish. Spray chicken with Pam, then sprinkle with rotisserie. Blend, coating well. Bake, uncovered, in 375° oven for 1 to 1 1/2 hours.
Combine vinegar, mustard, garlic, onion and rosemary. Marinate chicken 3 to 12 hours before cooking. Heat one side of grill at low to medium. Put chicken on unlit side and bake/grill for 45 minutes to 1 hour.
Soften marshmallows in 1 cup warm milk. Beat eggs. Add sugar, then Pet milk and remaining mix and vanilla. Stir in pudding mix, almonds and marshmallows. Freeze. Makes 1 gallon.
Heat oven to 425°. Spray bottom of 9 x 13-inch pan with Pam. Put in sausage, onions and potatoes. Bake for 20 minutes. Add rest of ingredients and mix well. Bake another 20 minutes. Serves 4.
Mix ingredients together and chill. Dig out rye bread. Cut up pieces of bread. Put mixture in bread. Serve.
Mix the first five ingredients. Add flour, cinnamon and nuts. Stir well but don't beat. Pour into two greased loaf pans. Bake at 325° for 1 1/2 hours.
Melt butter and brown. Add sugar and water and boil until thick. Mix egg yolks, flour and milk. Add to syrup and boil until thick. Add vanilla and put into dish. Roll graham crackers into crumbs and spread on top. Beat the remaining egg whites until fluffy. Spread on top and sprinkle with a few graham cracker crumbs. Put in oven at 350° to slightly brown top. Remove from oven and refrigerate. Serve chilled.
Sprinkle chicken pieces on both sides with salt and paprika. Melt butter in a large skillet. Add chicken pieces and saute until browned on both sides. Remove chicken and pour off drippings. Return chicken to skillet. Add enough water to broth to make 1 1/2 cups. Pour over chicken. Add minced onion, poultry seasoning and black pepper to pan. Bring to boiling. Cover and simmer 25 minutes. Add vegetables and bring to boiling again. Top with biscuits. Simmer, uncovered, 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Sprinkle with parsley. Makes 4 servings.
Bake as directed on box. Stick holes in cake and pour over cake while still hot: 1 box powdered sugar and 2 tablespoons lemon juice.
Combine juices; pour over ice in large punch bowl. Add ginger ale and carbonated beverage; mix well. Add two fifths liquor (rum or vodka). Decorate with ice ring and fruit of your choice.
Heat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray or line muffin cups with paper baking cups and spray cups with nonstick cooking spray.
Brown meat with onion and garlic. Drain well. Add all remaining ingredients. Simmer 3 to 4 hours, stirring often. Add additional water if it gets too thick. Remove bay leaf before serving over hot, cooked pasta. Serves 6 to 8.
Mix all ingredients together in a crock-pot. Keep warm on the lowest setting. Serve with nacho chips.
Boil first 5 ingredients until thick. Slice apples thin. Mix the crushed pineapple in at the time. Toss with cool cooked mixture. Add Cool Whip. Before serving, add peanuts. Chill before serving.
Blanch vegetables in boiling water for about 1 minute. Drain; rinse in cold water until cooled. Mix the Hidden Valley dressing with the mayonnaise; set aside.
In 2-quart saucepan, combine sugar, corn syrup, salt and water. Cook to hard ball stage, stirring only until sugar dissolves.
Melt the butter in casserole dish. Pour peaches and pineapple in dish. Mix flour, sugar and milk until smooth. Pour mixture over fruit and bake at 350° for 25 minutes or until golden brown. Wonderful served with Cool Whip or ice cream.
Cream butter and sugar until light and smooth. Add egg yolks and beat until light and lemon colored. Add the flour and work until bowl and spoon come clean of dough. Pinch off small piece (about size of large grape) of dough, roll into a ball and place on ungreased cookie sheet. Press forefinger in center of each and fill with small amount of jelly. Bake about 15 minutes at 350°. Should be lightly brown. If necessary, bake an extra 5 minutes or increase temperature to 375°.
Grate cabbage and carrots together. Add salad dressing. Drain oranges and pineapple. Add to coleslaw mixture. Mix in marshmallows. Refrigerate overnight for best flavor.
Mix all ingredients except nuts. Melt until smooth in saucepan over medium heat. Add nuts and pour into buttered dish; cool.
Chop these vegetables. You can decide on the quantity or you can use 1 cup of each.
Melt the first 6 ingredients and dribble over the remaining ingredients in a large roaster pan. Cook at 275° for 2 hours, stirring frequently.
Heat oven to 350°. Grease and flour square pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake 40 to 50 minutes or until wooden pick inserted into center comes out clean. Frost cake with 1/2 recipe fudge frosting.
Cook beef, sliced onion, sliced bell pepper, soy sauce and butter until beef is done. Add gravy and simmer. Serve over rice.
Heat oven to 375°. In a 10-inch ovenproof skillet, melt margarine. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk. Cook until thickened, stirring constantly. Add chicken, onions, peas and carrots. Cook until hot and bubbly. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Sprinkle with poppy seed. Bake at 375° for 20 to 25 minutes until golden brown.
Marinate meat in sherry and soy sauce for 30 minutes. Add meat to hot cooking oil and stir-fry for 2 minutes. Add all vegetables (except tomatoes). Cook 2 minutes longer. Add stock and 1 tablespoon cornstarch. Stir until thick. Add tomatoes and cook 1 minute longer. Serve over egg noodles, rice or chow mein noodles.
Preheat oven to 350°. Blend ingredients together. Press mixture into a very well greased 9-inch square pan. Bake for 30 to 35 minutes. Cool for 45 minutes and cut into 1 1/2 squares. Makes 36 squares.
Wash and cut celery in about 1-inch lengths. Chop onion fine. Cook celery and onions in salt water until tender. Drain.
Combine juices, pineapple, salt and sugar; mix well. Combine 1/2 cup water and cornstarch; stir into pineapple mixture. Bring to a boil; simmer, stirring constantly, for 5 minutes. Remove from heat; stir in butter. Serve on sliced angel food or pound cake.
Spread cream cheese in the bottom of a small casserole dish or pan. Spread cocktail sauce over cream cheese (amount varies, depending on your preference). Layer canned crab on top of cocktail sauce. Top with sliced or chopped black olives. Chill. Serve with crackers.
Cook beef and onions in a small amount of fat, in a heavy pan. Cook slow until meat turns white; drain. Add other ingredients; mix well. Bake at 350° for 30 minutes.
Bring margarine, sugars, graham cracker crumbs and milk to a boil and boil 5 minutes (scorches easily). Line 9 x 13-inch pan with Club crackers. Pour caramel sauce over. Add another layer of Club crackers. Pour melted frosting on top and spread. Add finely chopped nuts on top.
Melt the butter; add sugar, egg, vanilla and dates. Cook over low heat, stirring continuously until dates melt and form paste. Cool. Add pecans and Rice Krispies. Mix well. Form into shape of fingers and roll into coconut.
Mix pineapple, Cool Whip, pecans, Eagle Brand milk, and cherries.
Brown ground beef and drain off grease. Add tomato paste, tomatoes, oregano, salt and pepper. Cut cheese into strips and let melt into mixture. Mix well. Let simmer 1 1/2 to 2 hours. Cook macaroni. Drain and pour into first mixture. Mix well. Serve with a salad and garlic bread.
Cream together the first 8 ingredients. Blend in the molasses. Add the egg. Add alternately the flour and coffee. Drop by teaspoon onto greased cookie sheets. Bake in oven preheated to 375° for 10 to 12 minutes.
Mix all together. Use 3 teaspoons to 1 cup of boiling water.
Place all ingredients into a pot; cover. Over medium heat, cook for 50 minutes to 1 hour or until chicken is no longer pink inside. Serve over hot rice.
Preheat oven to 350°. Brown ground beef with onion in skillet, stirring until crumbly. Drain. Layer ground beef mixture, rice, potatoes and beans in large casserole dish. Combine remaining 5 ingredients with 1/2 cup water in bowl, mixing well. Pour over casserole. Bake, uncovered, at 350° for 1 1/2 hours.
Combine sugar, 3/4 cup water, syrup, margarine and vanilla. Cook and stir until bubbly. Place biscuits on top. Simmer 10 minutes. Cover and simmer 10 more minutes. Serve warm. Spoon sauce over and top with sour cream.
Cream sugar and oleo and add eggs. Mix dry ingredients together. Add dry ingredients to oleo and sugar mixture. Beat until smooth. Add vanilla. Cook in 3 cake pans at 350°.
Cook in heavy pan (iron skillet) sugar and cocoa (mix together). Pour in cream. Bring to boil; stir constantly until you can pick up formed ball of chocolate in water. Take pan off stove; place pan in tap water to cool. Add peanut butter and vanilla, stir until starts to thicken. Pour onto greased platter. Get your spoon and eat. Serve with popcorn.
Heat 1 cup pear juice and mix with 1 package lemon jello; refrigerate until starts to jell. Mash pears and mix with cream cheese. Mix together with jello, nuts and Cool Whip. Refrigerate overnight.
Combine and bring to rolling boil. Boil for 2 minutes longer. Pour over 1 gallon popcorn and mix well. Can be shaped into balls, if preferred.
Brown the ground beef and onion. Combine water, paste and French's mix and stir well. Heat tortillas until flexible. Dip tortillas in the sauce. Add the ground beef and peas and sprinkle with cheese. Roll and place on a cookie sheet. Leave a space between each enchilada. Pour remaining sauce over the enchiladas and cover with foil. Bake at 375° for 10 to 20 minutes. Then enchiladas freeze well. Enjoy!
Pour all ingredients over kraut and mix. Put in refrigerator for at least 1 hour before serving. Add salt, pepper and garlic to taste.
Preheat oven to 375°. Dredge fish, then saute in oil until brown on both sides. Lay fillets in large baking dish. Mix pepper, almonds, butter and lemon together; mix well. Pour onto fish in baking dish. Bake for 3 to 5 minutes, or until almonds are browned. Skin of snapper remains flat and tender when cooked.
Beat eggs with milk and spices. In a 9 x 13-inch baking dish, layer bread cubes, sausage and cheese, then pour liquid on top. Refrigerate overnight. Bake at 350° for 45 minutes. Makes 8 to 10 servings.
Beat margarine and sugar until fluffy. Add eggs, one at a time. Stir in zucchini, vanilla and orange peel. Alternately add dry ingredients and milk. Grease and flour Bundt pan. Bake at 350° for 1 hour, or until toothpick comes out clean. Cool. Top with glaze.
Combine the first 5 ingredients in container of electric blender; process 20 seconds. With blender on high, gradually add oil in a slow, steady stream. Stir in poppy seed. Yields 1 3/4 cups.
Mix well in a large container. Cover and keep airtight. To prepare, combine 1/3 cup mixture in 1 cup boiling water. Stir well. Keep mixture refrigerated. Yields large quantity.
Cream together the cream cheese and sugar. Add the remaining ingredients. Pour into a 9 x 13-inch pan. Freeze.
Bring water to boil in large saucepan; add potatoes and cook until tender. Drain, reserving liquid. Measure 1 cup of reserved liquid, adding water if necessary; set aside. Melt butter in saucepan over medium heat; add onion and cook until tender, but not brown, stirring often. Add flour; season with pepper. Cook 3 to 4 minutes. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently.
Mix tomatoes with hamburg and onion. Spread on bottom of casserole dish. Add potatoes. Add succotash. Bake covered for 1 hour at 350°. Place bread cubes on top of casserole. Pour melted butter over top. Arrange pepper slices on top. Bake uncovered for 1/2 hour more.
Use 15 x 10 x 1-inch pan. Oven 350°. Mix cake as directed on box. Pour into greased and floured pan. Bake for 20 minutes; cool. Add vanilla pudding with the milk. Add cream cheese and pineapple. Mix well. Spread mixture over cooled cake. Spread Cool Whip over that and sprinkle with nuts. Chill.
Preheat oven to 375°, rack in center of oven. Spray nonstick cooking oil in medium to large baking dish. Cook noodles to package directions. Drain noodles. Combine peas, soup and milk. Break up tuna. Add noodles. Mix gently and spoon into dish. Sprinkle crumbs over top. Bake for 35 minutes.
Heat 2 Tbsp. olive oil in skillet. Add chicken and cook 10 minutes. Reduce heat to low. Add garlic, oregano, salt and pepper. Turn chicken. Add Balsamic vinegar and remaining olive oil. Bring to simmer. Cover and cook over low heat until chicken is done, about 15 minutes.	Add black olives and heat until warm. Serve separately or on top of pasta. Serves 4.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine. Sprinkle crumbs over margarine. Pour Eagle Brand over (evenly) crumbs. Sprinkle with chips, then coconut, then nuts. Press down firmly. Bake 25 to 30 minutes (until lightly brown). Cool. Cut into bars.
Prepare jello with 1 cup of hot water; set aside to cool. Mix cottage cheese and salad dressing. Then add cucumber and onion. Combine cottage cheese mixture with jello and refrigerate until set. Garnish with pimento or olives.
Cook beets until tender. Cold dip and slip skins. Slice if large beets are used. Cover beets with mixture. Boil for 5 minutes. Seal in hot jars.
Cook the squash in boiling water 10 to 15 minutes. Drain and mash squash to make 1 cup. Combine squash and egg. Stir well. Combine flour, meal, baking powder and salt. Add squash and onion. Stir. Drop into hot oil. Cook until brown. Drain on paper towels.
Combine cracker crumbs, 1/4 cup of the sugar and melted butter; press into a 9 x 13-inch pan. Soften cream cheese and beat until smooth. Add well beaten eggs, remaining sugar and vanilla; cream well. Pour cream mixture over crumb crust; bake at 375° for 15 to 20 minutes. Spoon blueberry fruit filling over top; refrigerate until set. Top with whipped cream if desired.
Mix pudding mix and 1 1/2 cups milk. Add Eagle Brand milk and Cool Whip. Save enough Cool Whip for top of pudding. Layer in dish as you would any pudding.
Combine all ingredients and mix well with mixer. Cook 40 minutes in greased and floured 9x13-inch pan at 350°.
Mix first 9 ingredients together; add chopped apples, 1/2 cup flour	and butterscotch chips. Mix well. Place in greased 9 x 13-inch pan.
Mix beef, onion and salt into small balls. Brown in oil. Drain pineapple, keeping 1/2 cup juice. Combine juice, ketchup, vinegar, brown sugar and mustard. Bring to a boil. Reduce heat and simmer for 5 minutes. Combine meatballs, sauce, beans and pineapple in a lightly greased 3-quart casserole dish. Bake 45 minutes in a 375° oven.
Add each item in order given and blend well. Beat egg whites until stiff and fold in batter. Bake in 3 (9-inch) round greased and floured cake pans at 350° for 25 to 35 minutes. Test for doneness.
*If you want meringue, reserve 3 egg whites and use 1/3 cup sugar.
Beat eggs until light; add sugar, zucchini, oil and vanilla. Beat well. Add dry ingredients, mixing well. Pour into 2 greased and floured loaf pans. Bake 60 to 65 minutes at 325° until done.
Cook tortellini as directed. Meanwhile, in 12-inch skillet, melt butter. Add cream, Ricotta, Mozzarella, 2 tablespoons Parmesan and pepper. Cook 3 to 5 minutes, stirring constantly, until cheeses are melted and blended. Drain tortellini; add to skillet with parsley. Stir until well mixed. Sprinkle with Blue cheese or Gorgonzola and additional Parmesan. Serve immediately. Serving on heated platter will help to keep pasta from cooling too quickly.
Combine crushed pineapple (do not drain) with 1 cup of water. Add apricot jello and cook for 10 minutes. Let cool. Cream the package of cream cheese; add to apricot mixture. Refrigerate until partially set. Prepare Dream Whip. Beat stiff; omit vanilla. Fold into jello mixture. Add celery and add chopped walnuts. Fold together and pour into large bowl. Best made day before.
Cook chicken and 2 packages broccoli; drain. Layer with broccoli, chicken and then Miracle Whip with curry powder and lemon juice. Bake at 350° for 30 minutes.
Moisten bread with 1 cup milk. Add sugar, eggs, butter and pineapple. Bake at 325° for 35 to 40 minutes.
Over medium heat, melt the butter and add the fresh garlic. Simmer the garlic for approximately 5 minutes, being careful not to brown the garlic. Add the heavy cream and simmer for 10 to 15 minutes.
Preheat oven to 400°. Grease well or paperline 12 (2 1/2-inch) muffin cups. In large bowl, combine flour, granulated sugar, baking powder, salt, nutmeg and lemon peel. Stir in nuts and fruit. In small bowl, combine milk, oil and eggs until blended. Pour into flour mixture; add zucchini, stirring just until moistened. Spoon into muffin cups. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Meanwhile, in small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over warm muffins. Makes 12 muffins.
Prepare cake according to directions and cool. Prepare pudding. Crumble half of the cake in bottom of punch bowl. Top with a layer of pudding, undrained pineapple, cherry filling, Cool Whip and nuts. Repeat all layers. Garnish with cherries if desired.
Melt butter. Take eggs, sugar, flour, milk and vanilla; mix well. Fill cupcake papers. Cook at 350° until golden brown.
Cream shortening, adding sugar gradually; mix well. Add beaten eggs and vanilla. Stir in sifted flour, soda, salt and oats. Form into balls and bake at 375° for 10 to 15 minutes. Nuts can be added. Yields 5 dozen.
Add seasonings to tomato juice. Freeze or can like tomato juice. Makes about 2 quarts.
Drain pineapple, reserving all juice and drain cherries, reserving all juice. Dissolve gelatin in boiling water. Stir in reserved pineapple and cherry juices and cold water. Add pumpkin spice and salt. Blend well. Add Port. Chill until consistency of unbeaten egg whites. Fold in pineapple and cherries. Pour into pan (I use Bundt cake pan). Chill overnight. Serve with whipped cream.
Chop or grind tomatoes. Add salt and cover with boiling water for 10 minutes. Drain. Chop or grind onions, peppers and cabbage. Add to green tomatoes and then add the sugar, vinegar and spices. Bring to a boil. Boil 10 to 15 minutes. Remove spice bag and seal in hot jars.