HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crab meat, Old Bay seasoning, salt and pepper. Stir. Add Worcestershire sauce, egg and mayonnaise. Stir entire mixture. Crumble day old bread into separate bowl. Gradually add to crab mixture, until you can form crab cakes without them breaking apart. If too much bread crumbs, add more mayonnaise, until consistency is okay to form cakes. Pan-fry on top of stove until brown or broil in oven broiler until done.
Mix all ingredients together. Pour into greased 9 x 13-inch pan. Bake 45 minutes at 350° or until knife inserted comes out clean.
Mix chocolate and chocolate chunk cookie mix according to package. Bake in an 8 or 9-inch cake pan. Bake at temperature on cookie package instructions. Put first layer on serving plate. Top with 1/2 tub of Cool Whip, then top with about 1/3 of can of cherry pie filling; allow some of both to drip over sides and edges. Repeat with the other layer, one layer on top of the other.
Dissolve gelatin in water; set aside. Blend cream cheese, milk and mayonnaise. Mash banana; mix with lemon juice. Add pineapple, marshmallows and nuts. Stir in the gelatin and chill until set.
Combine water and cornstarch. Cook over medium heat until it boils and thickens. Stir constantly to prevent sticking. Remove from heat and slowly add gelatin, stirring until well mixed. Allow to cool 1 hour in refrigerator. Fold in strawberries and pour into crust. Top before serving with a spoonful of lite Cool Whip.
Sift together flour and sugar. Add nuts. With a pastry blender, cut in 1/2 cup soft butter to form a soft dough. Chill 1 to 2 hours. Roll out on lightly floured surface 1/8-inch thick. Cut with cookie cutter, place on cookie sheet and bake at 375° for 8 to 10 minutes. Remove when cool. Cream butter with 10x sugar. Stir in melted chocolate. Spread between cookies.
Mix all ingredients and put into ramekin. Heat at 350° for 20 minutes or until mixture bubbles. Serve with Waverly crackers for spreading. Serves 6. Delicious.
Fry and drain sausage; set aside. Cook grits for 5 minutes in boiling salted water. Add margarine and cheese. Stir until melted. Remove from heat. Add milk, eggs and sausage. Pour in a 9 x 13-inch pan and bake at 350° for 30 to 45 minutes. Sprinkle paprika on top of casserole. Serves 6 to 8.
Pour pie filling and pineapple in bottom of greased 9 x 13-inch pan. Sprinkle cake mix on top; pour butter over this. Sprinkle with coconut and pecans. Bake at 350° for 50 minutes.
Cream sugar and butter together. Add eggs and flour alternately beating after each addition. Pour into 10-inch tube pan which has been greased and floured. Bake at 325° for 1 hour.
Place cucumbers, tomatoes, onions, green beans, cabbage, carrots and salt in pot. Cover ingredients with water; let stand 1 hour, then drain. Add mustard, flour, sugar, vinegar and turmeric to vegetable mixture. Stir and cook approximately 1/2 hour or more.
Soften cream cheese at room temperature. In bowl, beat cream cheese until light and fluffy. Add condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with cherry pie filling (or any fruit pie filling). Store in refrigerator. Makes 1 pie or can be divided into 2 crusts before adding filling.
Bake cake as directed. While it's hot, stick with fork (or drinking straw) and pour Eagle Brand milk over cake. Let cool completely. Ice cake with Cool Whip, then sprinkle with coconut. Refrigerate.
Bottom Layer: Combine 1/2 cup butter and cocoa. Melt and stir until blended. Add 1/2 cup sugar, egg and vanilla. Stir in crumbs. Press in glass 9 x 13-inch pan.
Make plain pastry, roll out as for pie crust and cut into five-inch squares. Place a peeled, cored apple on each square, filling apple cavity with sugar, cinnamon and a dab of butter. Pull dough up and around to neatly cover fruit. (Press edges to seal.) Place in earthen dish or 9 x 12-inch pan in which 1 cup sugar and 1/2 cup water has been placed. Bake at 350° for 45 minutes or until done (lightly brown and bubbly). Can pierce with fork to see if tender. Serve warm with cream, milk or plain. (The dumplings can be prepared in advance, arranged in the pan to wait in the refrigerator until an hour before serving time, then into the oven.)
Mix ground meat and salsa. Shape into 4 burgers. Broil 4-inches from heat until well done, turning once, 10 to 12 minutes. Place burgers in pita pockets. Add sour cream, lettuce and tomatoes.
Remove dark leaves of cabbage; discard. Rinse cabbage, cut in quarters, removing core. Shred cabbage finely. Cut tomatoes lengthwise. Remove seed and core from pepper. Cut pepper into thin rings. Also, cut onion into rings. In a large bowl, alternate cabbage, onion and pepper until gone. Sprinkle with 1 cup sugar. In a small pan, add mustard, 2 teaspoons sugar, salt, vinegar and oil. Bring to a boil, stirring constantly. Pour hot on vegetables; toss. Chill for 3 hours. Add tomatoes and serve.
Brown beef; drain fat and add sauce and water. Simmer about 10 minutes. Combine remaining ingredients, excpt noodles. Pour 1 cup sauce on bottom of a 9 x 13-inch pan. Layer 3 lasagna noodles over sauce. Cover with 1 1/2 cups sauce and 1/2 of the cheese filling. Repeat layers. Top with lasagna noodles and remaining sauce. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil, bake 10 minutes longer. Let stand 10 minutes before cutting.
Skin and bone chicken. Place broccoli in casserole and top with pieces of chicken. Combine undiluted soup with mayonnaise, milk, croutons, lemon juice and curry powder. Pour over chicken and sprinkle with cheese. Bake at 350° for 1 hour.
Rinse tenderloin. Place on foil covered baking sheet. Sprinkle with salt and pepper. In a small bowl combine onion, barbecue sauce, soy sauce and butter. Place in microwave for 30 seconds. Pour over tenderloin and bake at 350° for 20 to 30 minutes.
Melt butter in round pan (8 or 9-inch). Sprinkle next 4 ingredients on butter. Shake last 2 ingredients together; layer over seeds. Bake at 400° for 15 minutes or until light brown.
Chop fruit into large pieces and place on skewers or kabob sticks. Serve and enjoy.
Cream butter and sugar; add vanilla and mix. Add flour and mix. Blend in pecans and dates. Roll teaspoons of dough into balls. Refrigerate balls for 1 to 2 hours. Bake at 350° on a greased cookie sheet for 20 minutes. Remove from oven; roll in powdered sugar. Sprinkle again after cooled with powdered sugar. Good!
Mix all ingredients together. Pour in casserole. Bake in 350° oven for 55 minutes to 1 hour.
In large bowl combine mayo, mustard, lemon juice, salt and pepper. Mix well. Add remaining ingredients and mix lightly. Cover and refrigerate.
Mix all ingredients and bake at 325° for 20 minutes. Serve with crackers.
Melt almond bar in microwave 1 1/2 minutes. Stir until smooth. Add peanut butter. Spread in 9 x 13-inch or jelly roll pan. Melt 1 package chocolate chips and spread over almond bar mixture and break into pieces.
Blend peanut butter and Eagle Brand milk until smooth. Add Bisquick mix and vanilla. Mix together and roll in small balls; roll in sugar to coat. Bake in preheated oven at 350° for 6 to 8 minutes (ungreased cookie sheet). Push Hershey kisses in center of hot cookies and cool.
Lightly grease 9 x 13-inch cake pan. Dump in cherry pie filling and pineapple (including the juice). On top, dump cake mix (smooth out the lumps). Pour 1 cup melted butter on top. Bake at 350° for one hour (until golden brown). Top with whipped cream, if desired.
Beat all of the ingredients together. Pour in pastry-lined 9-inch pie pan. Bake until knife comes out clean. Bake at 425° for 45 to 55 minutes.
Bake cake mix until done at 350°. Poke holes all in it. Mix the cream of coconut and Eagle Brand milk. Pour this on cake while it is still hot. Let cake cool, then put coconut on top of Cool Whip.
Heat a hint of oil almost to frying temperature. Add chicken, garlic and onion and saute 3 to 5 minutes. Add spices, lemon juice and salt to taste. Stir for 5 to 8 minutes. Cooking time should not exceed 15 minutes. Put on plates and garnish with lemon and olives, cut into juliennes.
Make macaroni and cheese dinner according to directions. Mix all ingredients together. Bake at 350° for 25 minutes or until it bubbles.
In a large bowl combine both cans undrained pineapple, dry lime gelatin, marshmallows and mints. Cover and refrigerate for several hours or until marshmallows begin to melt. Fold in dessert topping.
Combine sugar, shortening and egg; beat until creamy. Stir in corn syrup and melted chocolate. Sift together flour, cinnamon, baking soda and salt; blend in gradually. Shape into balls, using 1 level tablespoon for each cookie. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 350° for 15 minutes. Let stand a few minutes before removing from sheet. Makes 3 dozen 3-inch cookies.
Dice squash and boil for 5 minutes. Dice onion and mix with sour cream. Drain squash well. Mix with all ingredients, except bread crumbs. Pour into medium size casserole dish. Spread bread crumbs on top and bake at 350° until the center bubbles, approximately 30 minutes.
Combine raisins, sugar, butter and boiling water in a large saucepan; bring to a boil and boil 5 minutes. Allow to cool to lukewarm. Dissolve soda in warm water; add to raisin mixture. (Mixture will foam.) Stir in eggs. Combine dry ingredients; gradually add to raisin mixture, stirring after each addition. Stir in nuts. Spoon batter into a lightly greased 10-inch tube pan. Bake at 375° for 50 to 60 minutes or until cake tests done. Yields one 10-inch cake.
Spray 10-inch pan with Pam; set sifter in it. Into sifter, put flour, sugar, cocoa, soda and salt. Sift this into pan. Make 3 little wells into the dry mixture. Into one pour salad oil, into the next put vinegar and into the third put vanilla. Pour 1 cup cold water over all. Mix with a fork but do not beat. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine flour, sugar and cocoa. Cut in margarine until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 9 x 13-inch pan. Bake for 10 minutes. In saucepan, combine sweetened condensed milk and 1 cup chocolate chips. Over low heat, cook and stir until chips melt and mixture is smooth. Spread evenly over prepared crust. Add nuts and remaining 1 cup chocolate chips to reserved crumb mixture. Sprinkle evenly over top. Bake for 25 to 30 minutes, or until center is set. Cool; cut into bars. Store, covered, at room temperature.
Mix well and keep stored in an airtight container. To make tea, add 2 teaspoons of mix to a cup of boiling water.
Brown onion and ground beef together. Drain. Add soups, milk and picante sauce to meat mixture. Let simmer for about 5 to 10 minutes. Pour half of mixture into baking dish and top with layer of crumbled up Doritos and cheese. Add remaining meat mixture and top with chips and then both cheeses. Bake at 400° for about 25 to 30 minutes. Let set for about 5 minutes before serving.
Sift all together dry ingredients and store in dry place. When ready to use, add water and shortening. Beat 2 minutes. Add eggs and beat again. Bake at 350° for 40 to 45 minutes.
Cook until thick. Add vanilla. Pour into baked pie shell. Add meringue. Bake at 350° until brown.
Melt the brown sugar and margarine together. Grease a 9 x 13-inch loaf pan with margarine. Spread nuts. Place frozen rolls in pan and pour mixture of melted butter and brown sugar on top. Sprinkle with dry pudding mix. Set in cold oven overnight, covered with foil. Bake next a.m. at 375° for 20 minutes. Take foil off the last 5 minutes. Turn out on large platter or cookie sheet (upside down so caramel is on top). Enjoy!
The day before making the spaghetti salad, put the Salad Seasons into the Zesty Italian dressing. Let this set overnight.
Thinly spread crescent rolls out on 2 cookie sheets, prick dough and bake according to package directions until lightly brown (watch carefully, browns quickly). While crust is baking, drain juice from tomato, cut and crop all vegetables. Set aside.
Line a cookie sheet with foil (use cookie sheet with sides). Boil sugar and oleo for 2 minutes. Separate crackers, place in rows on foil. Pour sauce over crackers and sprinkle with nuts. Bake 8 to 10 minutes at 325°. Peel crackers off foil.
Mix as directed on pudding package. Pour into Tupperware ice tubs or similar. Freeze. Makes 12.
FIRST LAYER: Cook 1/2 c. margarine, 1/4 c. sugar and 3 Tbsp. cocoa over low heat until smooth. Add 1 beaten egg and cook until thick, remove from heat. Add 2 c. crushed graham crackers, 1 tsp. vanilla and mix well. Pack into bottom of 11 x 7 inch pan.
Saute meat and drain fat. Break tortillas into small pieces. Dilute soup with milk. Add all ingredients, except the cheese, to the browned meat. Mix together and spoon into a casserole. Sprinkle grated cheese on top. Bake at 350° until cheese bubbles.
Combine orange juice, soy sauce, cornstarch and ginger. Toss in steak until well combined. Heat oil in a large saute pan. Stir-fry beans for 1 minute and add water carefully. Fry for 3 more minutes and spoon onto a platter. Add beef mixture to the pan and cook for 2 to 3 minutes. Return green beans with the tangerine sections and water chestnuts to the pan and heat through. Serve over white rice. Serves 4 to 6.
Mix dry ingredients and combine with egg in top of a double boiler. Add milk slowly and stir until smooth and very thick. Remove from heat. Add honey and vinegar and stir until cool. Add yogurt gradually, beating constantly to keep mixture smooth.
Combine flour, cornmeal and seasonings in a bowl. Cut in shortening thoroughly. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball. Roll on a lightly floured surface. Cut slits in the center. Total cooking time: 50 to 60 minutes. Recipe yields 6 servings.
Grease 9 x 13-inch pan. Mix cake as directed. Put rhubarb on top of cake. Pour sugar over rhubarb. Pour unwhipped cream over top of sugar. Bake at 350° for 1 hour.
Boil chicken in a large pot with 6 quarts of water and 1 teaspoon salt until tender. Take chicken off bones and cube. Set aside. Mix dumplings. First the flour, the broth, the milk and egg. Mix well, then roll out on a floured surface until 1/4-inch thick. Cut into noodles. Put into boiling broth; cook covered 10 minutes and then cook uncovered for 10 minutes. Add chicken and simmer until done.
Stir dry ingredients. Cut in shortening, then currants. Beat eggs and milk; add to flour-fruit mixture. Mix well. Chill 1 to 2 hours. Divide dough in thirds. Roll out each 1/4-inch thick on floured board. Cut into round cookies. Heat griddle slowly. Grease lightly before each baking. Bake cookies slow until top puffs and turns shiny. Turn and bake other side until golden. Cool. Store in a tight container.
Save juice from pineapple and to 4 tablespoons pickle juice, add enough water to make 1 cup. Dissolve Jell-O in second cup of hot water. Add shredded carrots, if desired.
Beat together and add lots of fresh fruits (apples, strawberries, bananas, grapes).
Combine cookies and graham crackers and pat 1/2 in bottom of a 9 x 13-inch pan. Cream the powdered sugar, butter and eggs. Drop by teaspoon on top of crumb mixture. Spread 12 ounces Cool Whip over top. Add other half of crumbs. Refrigerate overnight.
Combine oats and milk. Mix all ingredients. Put into greased muffin tins (1/2 full). Bake at 325° until done.
Put all ingredients in blender and blend 30 seconds. Pour in	the middle of buttered and floured Pyrex dish.	Bake 40 minutes at 350°.
Combine oil, eggs, water and pumpkin in a mixing bowl; set aside. Combine flour, sugar, nutmeg and spices. Add to pumpkin mixture; beat until smooth. Fold in cherries and pecans. Spoon into a greased and floured 9 x 5 x 3-inch bread pan. Bake at 350° for 1 hour or until toothpick inserted comes out clean.
Cut shrimp fine and add all remaining ingredients. Stir well. Refrigerate for a few hours or overnight. Serve with crackers.
Cream the cheese and sugar until smooth; whip cream and fold into cheese mixture. Top with 1 can of cherry pie filling. Spread over ingredients. Refrigerate. Serve with a dash of whipped cream on top.
Wash, chop and cook mushrooms in boiling salted water until mushrooms come to a full boil. Drain and mix remaining ingredients all together in a large bowl with mushrooms. Chill overnight before serving. Serves 10 to 15.
Divide pie crust dough into 6 balls; set aside. Peel carrots and potatoes, then dice. Chop celery and onion in small pieces. Mix uncooked hamburger and vegetables together with hands. Add pepper, salt and a little flour; mix well. Roll each ball of dough out and put mixture on half of it. Dot with oleo and a sprinkle of flour. Fold over and seal with a fork. Make 2 small slits on top of crust. Bake at 400° for 20 minutes, then at 375° for about 30 minutes. Test to see if done in 45 minutes.
Beat egg white, slowly adding sugar. Add vanilla. Stir in nuts and corn flakes. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 2 1/2 dozen.
Brown ground beef. Drain. Brown sausage. Drain. Allow both to cool, then combine. Add remaining ingredients and mix. Top party bread with mixture. Bake for 15 minutes in 350° oven.
Mix all ingredients. Pour into graham cracker shell or regular pie shell that has been baked and cooled. Chill several hours. Garnish with whipped cream, sliced star fruit, pecan halves, whole maraschino cherries, etc. Invite your parish priest in for dessert!!!
Mix ingredients together and pour into pie shell. Bake at 350° for 30 to 45 minutes or until done.
Mix ingredients and place on a cookie sheet. Bake at 350° until done (about 10 minutes). Check with a toothpick.
Heat oven to 325°. Beat oleo until fluffy in a large bowl; gradually beat the sugar. Add eggs one at a time and beat well after each; then add buttermilk and beat. Add flour slowly, mixing well. Stir in vanilla, walnuts, dates and candy; mix well, using your hands to mix (if you want).
Mix first 3 ingredients together. Cook without stirring, until it forms a soft ball when dropped into water. Let cool. Then stir the milk into mixture. If it gets too stiff; add more milk.
Sift together all dry ingredients, including sugar. Stir in remaining ingredients, just until moistened, not smooth. Pour into greased and floured loaf pan. Bake at 350° for 55 minutes or until done.
Mix all ingredients well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. When baked, cover with marshmallows and let melt in oven a little. Cover with icing.
Mix the ingredients in a large bowl, reserving 1/2 of the can of onions. Pour mixture into a 1 1/2-quart casserole dish. Bake, uncovered, in 350° oven for 30 minutes. Top with remaining onions and bake, uncovered, until brown.
Dissolve gelatin in boiling water. Stir in cranberry sauce. Add crushed pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour in an 11 x 7 x 2-inch dish. Chill until firm. Cut in squares and serve on lettuce leaf, then top with a dollop of salad dressing.
Put first 3 ingredients into a 9 x 13-inch pan and mix well. Then sprinkle yellow cake mix over all the fruit mix. Then dot completely with oleo, cut in pieces about 1/8-inch thick. Bake at 350° for about 35 to 45 minutes or until cake is well browned.
Thaw spinach and squeeze all of the water out. Melt butter in large saucepan and add spinach. Drain and chop artichokes in large mixing bowl and add sour cream. Mix well. Add cream cheese and stir until mixed. Mix in Parmesan cheese thoroughly. May refrigerate, but best served at room temperature. Dip with bread or tortilla chips.
Mix dry ingredients; add liquids and eggs. Beat per cake mix directions. Bake at 325° for 1 hour.
Stir together first 4 ingredients. Slowly add milk over medium heat; cook and stir until thick and smooth. Remove from heat and add the margarine and vanilla. Serve warm over ice cream.
Mix flour, sugar, salt and cinnamon together; cut in butter until crumbly. Add cider and mix until moistened. Roll out on floured board. Makes 1 (2 crust) pie.
Fry ground beef, onion, bell pepper, garlic, salt, pepper and chili powder in a large skillet. Add soups and corn. Simmer for 20 minutes. Add noodles. Mix in cheese, reserving some for topping. Sprinkle reserved cheese over top. Simmer until topping is melted. Serves 12.
Combine all ingredients, stirring well. Spoon into a greased 13 x 9 x 2-inch baking dish. Bake at 350° for 40 minutes. Yields 12 to 15 servings.
Combine marshmallows, orange and lemon juice. Heat in microwave or over low heat until marshmallows are melted. Drain peaches if too juicy. Fold into marshmallow mixture (which has cooled a bit). Whip cream and fold into peaches. Pour into pie shell and chill.
Simmer	all ingredients except wings. Broil chicken wings at 425° for 1 hour. Turn halfway through cooking.	Pour the simmered sauce over chicken.
Mix everything except Cool Whip. Mix well and fold in Cool Whip. Pour in baked pie shell. Cover with other half of coconut. Makes 2 pies.
Let cream cheese soften at room temperature for about 1 hour. Drain tuna and mash with a fork. In medium bowl, combine cream cheese, tuna fish and mayonnaise. Add lemon juice, curry and salt. Mix until blended well. Add onions, stirring to blend. Chill 1 hour. (Excellent.)
Heat oven to 450°. Generously grease 6 (6 ounce) custard cups. Beat eggs slightly. Beat in remaining ingredients just until smooth (do not overbeat). Fill custard cups about 1/2 full. Bake 20 minutes. Decrease oven temperature to 350°. Bake 20 minutes longer. Immediately remove from cups. Serve hot, topped with "I Can't Believe It's Not Butter!". Makes 6 popovers.
In medium saucepan, combine milk and chocolate bits. Cook over low heat, stirring occasionally, until chocolate melts and mixture is smooth. Stir in vanilla wafer crumbs and nuts. Blend until smooth. Spread in buttered 8-inch square pan. Refrigerate until firm. Cut into squares.
Layer salad ingredients as listed, making sure that tomatoes are sliced and attractively spaced. Bacon bits should be added just before serving, but the rest of the salad can be covered and refrigerated for several hours or even overnight.
Turn crock-pot to high. Pour in one bottle of liquid smoke. Place brisket in crock-pot. Add celery salt and enough water to cover. Cook overnight or all day.
In saucepan heat chocolate, margarine and corn syrup over low heat until melted; stir until smooth. Remove from heat. Beat with wooden spoon until cool but still pourable. Dip fruit halfway into chocolate. Place on waxed paper. Refrigerate overnight. Store in one layer in tightly covered container in refrigerator.
Mix and bake in 9 x 13-inch pan that has been greased and floured in 350° oven 25 to 30 minutes. Do not follow cake mix directions.
Cream egg, vanilla, sugar and margarine. Dissolve soda in warm water; add to egg mixture with bananas. Sift flour, salt and baking powder together; add to egg mixture. Pour into muffin pans, filling 3/4 full. Bake for 25 minutes at 350°.
Saute onion and green pepper in butter until onion is golden. Blend in salt and flour. Gradually stir in soup and milk. Bring to a boil and boil 1 minute. Add flaked salmon, peas and lemon juice. Pour into baking dish. Top with biscuits. Bake at 450 degrees for 10 to 12 minutes.
Cream the cream cheese, powdered sugar and vanilla together. Whip the cream and fold in carefully. Pour into pastry shell and spread evenly; cover with prepared cherry pie filling. Chill thoroughly before serving. Use almond extract in the cherry pie filling to impart flavor.
Cream shortening, sugar, vanilla and eggs until creamy. Add baking powder, soda, salt and alternate with milk. Drop by heaping teaspoonfuls on ungreased cookie sheet. Flatten with glass dipped in granulated sugar. Bake at 350° for 9 to 10 minutes.
Combine mustard and honey first, then add remaining ingredients. Marinate meat for 4 hours in refrigerator. Grill.
Saute green peppers, onions and celery in 1 stick of butter in a large pot. Add in the rest of the ingredients. Cook for 30 minutes.
Cook broccoli. Drain well. Set aside. Mix margarine, Cheez Whiz, soup, rice and broccoli. Stir until mixed. Place in a large casserole dish. Bake at 350° for 45 minutes or until lightly browned.