HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, fruit cocktail and cake mix. Don't drain fruit and don't use liquid called for on the cake mix box. Mix as directed. Bake as directed. Use a Bundt pan or angel food pan. When cooled, glaze it with 3/4 cup powdered sugar and enough lemon juice to make it consistent.
First Layer: Crumble Oreo cookies; melt margarine. Mix together and layer in dish.
Melt oleo. Add onion. Stir until limp. Add flour. Cook 1 minute. Stir in broth, milk, salt and pepper. Stir constantly until thick. Grease an 11 x 8-inch casserole. Add rice; mix in chicken and pimiento. Add sauce and mix. Shake parsley over. Bake, uncovered, at 400° for 30 minutes.
Blend in large bowl the cake mix, 1 package pudding, 3 eggs, club soda, oil and nuts. Beat for 2 minutes at medium speed. Bake in a greased, floured Bundt pan at 350° for 50 minutes. Cool 15 minutes. Remove from pan and cool completely. Split horizontally and fill with icing.
Brown chicken pieces in the oven or a skillet. Put chicken in baking dish. Mix all other ingredients and pour over chicken. Bake at 350° for 1 1/2 hours. Serves 4.
In a double boiler over hot water, melt margarine and chocolate chips, stirring until smooth. Stir in nuts. Serve hot. May be refrigerated and reheated. Makes 2 cups.
Peel and slice apples into 8 slices each apple. Roll apple slices in crescent rolls.
In a blender, pure raspberries and water. Add juice, sugar, cinnamon and cloves. Bring to a boil over medium heat. Remove from heat; strain and cool. Whisk in lemon juice and yogurt. Refrigerate. When ready to serve, pour in small bowls and top with dollop of sour cream.
Cook all of the above until the liquid has cooked out (use just enough water to cook this). This is very good to eat as a vegetable at this stage.
Heat 1 cup cranberry juice just to boiling and pour over jello to dissolve. Add 1 cup cranberry juice and salt. Chill until partially set. Stir in apples, celery and nuts. Pour into molds or square pan to chill.
Put layer of chips in buttered casserole. Add rest of ingredients. Top with remainder of chips. Bake at 400° for 15 to 20 minutes. Serves 8.
Heat shortening (1 tablespoon) in pot. Add meat and garlic. Cover and cook on low for 10 to 15 minutes. Meanwhile, mix dry ingredients in a bowl. Add to meat and stir well to coat meat thoroughly. Stir in tomato sauce, beer and water. Prick jalapenos and drop them in whole. Bring to a boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours.
Combine all ingredients except the French fried onions. Pour into a 2-quart greased casserole. Cover and bake at 350° for 30 minutes. Top with onions and bake, uncovered, for 5 minutes longer.
Mix oil, eggs and cake mix and beat 2 minutes at medium speed. Mix flour and Jell-O and set aside. Drain strawberries. Add strawberries and Jell-O mixture to cake mix mixture and beat 1 minute. Pour into a greased and floured pan and bake at 350° for 20 to 30 minutes for layer cake. Bake approximately 45 minutes for Bundt.
Make brownie mix and pour half in bottom of pan. Place peppermint patties about 3/4 inch apart on top of brownie patties. Bake at temperature and time specified for brownie mix. Let cool and serve.
Mix together frozen lemonade and condensed milk. Fold in Cool Whip. Pour into baked pie shell. Can use graham cracker crust if you prefer. Refrigerate.
Combine all ingredients in a large mixer bowl. Blend well, then beat at medium speed. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake at 350° for 50 to 55 minutes.
Mix mustard, celery seed, Worcestershire sauce and onion together. Place ham and cheese on buns individually. Spoon some of the mustard mixture on each bun. Wrap each sandwich in a square of foil and bake at 400° for about 15 minutes.
Soak apricots 1 minute in hot water and cut up (use scissors). Cream the cream cheeses together and add other ingredients. Chill well in refrigerator. Form into ball and roll in chopped pecans. Serve with thin gingersnaps. Delicious!
Combine cabbage and carrot; sprinkle with salt and sugar. Combine mayonnaise, vinegar and milk; mix well. Add apple just before serving.
Slice potatoes in casserole dish. Mix remaining ingredients together. Pour over potatoes. Bake at 350° for 1 hour.
Mix all ingredients together, except banana, and whisk until just blended. Fold in banana slices. Cook on lightly oiled or buttered pan. Yields 8 to 12, approximately 4 inches.
Squeeze the insides out of sausages and brown. Add to can of zucchini mix with pepper and garlic salt, then simmer for 10 minutes. Grate cheese. Split pitas in half, then scoop mix into pitas and top with cheese. Add other spices per taste.
In a large bowl, cream the oleo and sugar. Add egg, milk and vanilla. Beat until light and fluffy. In medium bowl, stir together flour, baking powder, baking soda, salt and oats. Add to creamed mixture and mix until well blended. Stir in chocolate chips, pecans and coconut. Use Texas shaped cookie pan. Line with aluminum foil. Spread cookie dough over whole pan, pressing to flatten. Bake in a 350° oven for 25 to 28 minutes.
Mix soup, water and rice in baking pan. Put chicken pieces on top, then sprinkle onion soup on top. Seal foil over top of pan. There is no need to peek. Bake at 325° for 2 hours.
Dissolve gelatin in hot water. Add cold water and slices of orange and mix well. Chill until cool (15 to 20 minutes). Add ginger ale and ice cubes just before serving. Makes 2 quarts or 16 servings.
Mix oil, vinegar, basil, oregano and garlic powder together in jar or bowl until well blended. Spread inside of each roll with thin layer of mayonnaise. Drizzle each with a little of oil & vinegar mixture. Layer each roll with meats and onion. Place a slice of cheese on top of meat and on inside top half of roll. Place filled rolls on a ungreased baking sheet or broiler pan. Broil for 3-5 minutes or until cheese is melted and golden - do not burn. Remove sandwiches and add additional mayonnaise and dressing if desired, lettuce leaves and tomato. Serve hot.
Beat butter and sugar together well. Add egg yolks (well beaten). Beat well again. Add apple jelly. Beat until well blended. Add milk and vanilla. Put in pastry shell and bake until firm in a 350° oven for about 45 minutes or until a silver knife comes out clean. Beat egg whites and put on top and brown. Yield: 1 (9-inch) pie and 1 (4-inch) pie.
Slice potatoes in 1/2-inch slices and cook until almost done. Drain and place in a casserole dish. Melt oleo; add soup, parsley flakes, sour cream and part of the cheese and heat. Pour the mixture over the potatoes. Top with crushed cornflakes and the rest of the grated cheese. Bake in a 325° oven until bubbly hot, about 30 minutes.
Mix all ingredients in large bowl. Place in oblong buttered glass baking dish. Bake at 400° until nice and brown (about 35 minutes).
Use a coffee cup to measure. Mix first 5 ingredients together and then add last 2 ingredients. Bake at 350° until a toothpick comes out clean, about 40 to 45 minutes.
Combine all ingredients in a small, greased baking dish. Bake at 325° for 20 to 25 minutes. Serve hot with crackers. Serves 8 to 10.
Combine ingredients. Grease pan and pour in ingredients. Bake 45 minutes at 375°. Makes 10-inch pie.
Brush on with toothbrush. Let set 2 hours. Wash off with water. Buff with steel wool. Coat with acrylic lacquer or tongue oil.
Do not use whisk or mixer! In saucepan put margarine and sugar. Stir over medium heat until it simmers. Remove from heat and cool. Add well beaten eggs, a small amount at a time. Add flour and vanilla. Mix well and pour into a well-greased and floured 12 x 16-inch pan or two smaller ones. Bake at 350° for 30 to 35 minutes. Cut in 1-inch squares while still warm.
Cake: Combine all the ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° until golden brown. Remove from oven and cool.
Combine all ingredients and turn into a buttered casserole dish. Bake in 400° oven for 15 to 20 minutes or until very hot.
Mix the first 5 ingredients together. Spoon into a greased 13 x 9-inch baking dish. Sprinkle crumbs on top. Bake 1 hour and 15 minutes.
Spread butter over sliced bread. Mix sugar and cinnamon together. Sprinkle sugar and cinnamon mixture over bread. Place in microwave for 40 to 45 seconds.
Cook onions and butter until done. Bring water, bouillon cubes and noodles to a boil. Cook 3 minutes; add broccoli. Cook for 5 minutes; add milk and cheese. Bring to a boil and turn off.
In Dutch oven or large kettle, brown ground beef and drain well. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce. Bring to a boil, reduce heat and simmer for 1 hour or until potatoes are tender and soup has thickened. Sprinkle parsley flakes 15 minutes before serving. Makes 6 to 8 servings or 2 quarts.
Cook chicken and tear into bite size pieces. Mix remaining ingredients with a mixer and pour over torn up chicken. Pour 1/4 cup melted oleo over. Add crushed cracker crumbs to cover. Sprinkle with poppy seed. Bake at 325° for 20 minutes.
Preheat the oven to 350°. Spray a 9 or 10-inch pie plate with a nonstick vegetable spray and set aside. In a large bowl, combine flour, milk, egg substitute, margarine and pudding mix. Using an electric mixer, beat for 2 minutes. Pour into the prepared pie plate.
Combine vegetables, celery, onions, mayonnaise, cheese, salt and pepper. Spoon into a greased pan. Combine remaining ingredients, bread crumbs and cheese. Sprinkle over top. Bake at 300° for 30 minutes or until good and brown.
Work together real good. Let set 10 to 15 minutes. Pack tightly in jars. Fill with boiling water and seal. Make in a full moon.
Saute mushrooms and onion in 1/2 cup butter. Add soup, Tabasco, soy sauce, salt and pepper. Stir and simmer. Cook beans; drain. Add to first mixture. Stir in water chestnuts. Pour into casserole and sprinkle with almonds. Bake in 375° oven for 40 minutes or until top bubbles.
In large kettle, cook celery and onion in margarine or butter until tender; stir in flour until smooth. Gradually add water, then bouillon, pepper and vegetables. Bring to a boil. Reduce heat. Cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers.
Cook squash until tender; drain off water and mash. Combine remaining ingredients. Add squash. Place in casserole dish. Bake at 350° for 35 minutes, until set.
Heat chocolate with water over very low heat, stirring until mixture is smooth. Add 1/2 cup sugar; cook and stir 2 minutes longer. Cool to lukewarm. Add vanilla. Mix remaining ingredients together. Bake at 350° for 30 to 35 minutes. Frost with fudge frosting.
Dredge chicken in seasoned flour; brown in hot fat. Mix remaining ingredients; pour into baking pan. Add chicken. Bake at 350° for 1 hour or until chicken is tender, basting occasionally. Yields 4 servings.
In saucepan, heat milk and margarine together until margarine melts. In electric blender container, combine flour, cheese that has been cut up in cubes and the onion soup mix that has soaked in the water a few minutes. Add hot milk/margarine into the blender container. Cover and process at liquefy until smooth.
Mix together gelatin, water, lemon juice and mayonnaise. Cool slightly and add onions, celery, cottage cheese and spinach. Pour into an 8 x 8-inch pan and chill until firm.
Blend sugar, flour, salt and cold milk. Add scalded milk and stir constantly over medium heat until thick. Add beaten egg yolks and cook 2 minutes more. Remove from heat. Add vanilla and coconut. Cool. Pour into pie shell. Top with whipped cream.
Cut hot dogs in bite size pieces. Blend remaining ingredients in skillet. Stir until hot dogs are coated. Heat, covered, over low heat. Simmer 15 minutes.
Preheat oven to 475°. Cut each chicken breast half into 8 pieces. Mix oil, garlic and pepper. Combine bread crumbs and cayenne pepper and place on plate. Roll chicken nuggets in bread crumbs. Place on cookie sheet in a single layer. Bake 15 minutes or until browned and done. Dip nuggets in honey and mustard sauce.
Mix all ingredients together. Cook until sugar dissolves and forms a firm ball when dropped into cold water. Remove from heat and beat until cool enough to hold in hand. Add chopped nuts. Pour out on greased cookie sheet.
Cut top off cheese, just the rind and then place in a shallow baking dish. In a medium saucepan, melt the margarine and brown sugar. Add the almonds. Pour mixture over cheese. Place dish on middle rack of oven and broil for 5 to 7 minutes, watching carefully as not to burn. Serve with assorted crackers.
Prepare pudding by box directions. Line bottom and sides of baking dish with vanilla wafers. Add 1/3 of the banana slices and top with 1/3 of the pudding. Repeat again. Then refrigerate for 1 hour.
Cut bell peppers in half. Boil bell peppers for 30 minutes. Place bell peppers in baking dish. Mix in bowl meat, onion, tomato sauce and rice. Fill peppers. Pour a little of sauce over top. Bake at 350° for 45 minutes.
Combine all ingredients except chips in crock-pot and heat until cheeses are melted and all is well mixed and softened. Dip chips. Great appetizer.
Mix all ingredients together. Refrigerate to let flavors blend. Makes 1 gallon.
Mix together sugar, oil, sour cream and eggs until well blended. Mix cinnamon, pecans and brown sugar. Pour 1/2 of first mixture in Bundt or angel food pan and add half of cinnamon, pecans and brown sugar mixture. Add other 1/2 of cake mixture and other 1/2 of icing and swirl with knife. Bake at 350° for 70 to 80 minutes.
Cream sugar and butter. Add all other ingredients. Bake at 350° for 45 minutes. Makes 2 pies.
Combine Ranch mix with dill weed and garlic powder. Then add salad oil and mix.	Pour over crackers and stir to coat. Place in warm oven at 250° for 15 to 20 minutes. Stir gently halfway through baking.
Combine all ingredients in lightly greased 8 x 12-inch pan. Bake at 325° for 1 hour.
Blend 2 butters in bowl; work in 10x sugar with wooden spoon until combined, then add graham crackers to mixture. Press mixture into 9 x 13 x 2-inch pan evenly. Melt chocolate and put quickly over top of cookie. Place into refrigerator until firm. As soon as chocolate is cool, 30 to 45 minutes, cut into squares.
Combine broccoli, cauliflower and cheese in large covered bowl and refrigerate overnight.
Beat pudding and milk; add sour cream and 1/2 of Cool Whip. Layer wafers, bananas and pudding mixture. Add remainder of Cool Whip on top. Keep refrigerated.
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt. Set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil, then remove from heat. Add 6 ounces (1 cup) chocolate morsels and vanilla extract. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 1 cup chocolate morsels and nuts. Spread into greased 9-inch square baking pan. Bake 30 to 35 minutes. Cool completely. Cut into 2 1/4-inch squares. Makes 16 squares.
Put reserved pineapple juice in small saucepan. To this, add the next 6 ingredients. Bring to a boil and cook 1 minute. Remove from heat and cool. Combine in a salad bowl the pineapple, fruit cocktail, oranges and bananas. Mix the whipped cream with cooled sauce. Fold into fruit. Chill for several hours. Serves 12 to 16 people.
Put pie filling in bottom of pan (9 1/2 x 11 pan). Spread cake mix over pie filling. Melt and put butter over cake mix. Bake until brown.
Dice cucumbers, tomatoes and green onions. Slice black olives. Mix vegetables together. Cook and cool noodles. Mix all ingredients.
Combine and mix all ingredients in large bowl. Refrigerate overnight. Turn into shallow glass casserole. Bake for 1 hour. Makes 8 to 10 servings.
Beat eggs; add oil, Bisquick, vegetables and cheese. Grease 7 x 11-inch baking dish or a jelly roll pan may be used if using for hors d'oeuvres. Add mixture. Bake at 375° for 45 minutes. Bake 30 minutes if using jelly roll pan.
Blend all ingredients together well in casserole dish. Cover. Bake at 325° for 2 1/2 to 3 hours. Serve over rice.
Drain juice from pineapple into a saucepan; add jello and marshmallows to the juice. Heat on low flame until marshmallows are melted. Let cool, then add rest of the ingredients and chill until set. Serve on lettuce leaf or shredded lettuce.
Grease a large, deep pie plate. Put the raw cranberries in the plate. Sprinkle 1/2 cup sugar and the pecans over the cranberries. Mix 1 cup sugar, melted butter, liquid shortening, eggs and flour. Pour over cranberries. Bake at 350° for 45 to 50 minutes. Serve warm or cold with ice cream.
Mix all ingredients, except English muffins. Chill. Spread thickly on split muffins. Cut each half muffin into 4 pieces. Bake at 375° on cookie sheet until brown, about 10 minutes. (These can be frozen before baking.) Makes about 5 dozen.
Cook hamburger and onion. Drain grease. Add eggs, tomato paste, ketchup or barbecue sauce, milk and seasoning to taste. Press down crescent rolls into a pie pan. Put hamburger mixture into the pan. Bake in a 350° oven for at least 30 minutes. Put cheese topping on for the last 15 minutes.
Rinse millet. Put into heavy bottomed saucepan with tomatoes, chicken, broth, onion, garlic and spices. Cook over low heat with cover, about 25 minutes. At about 20 to 22 minutes, stir and check to see if most grains are "popped". (Remove garlic.)
Grind tomatoes, onion and pepper; drain juice. Put spices in cheesecloth bag. Add remaining ingredients and boil 15 to 20 minutes. Pour in jars and seal.
Dissolve jello in water; add sugar and let stand until gelled. Beat Dream Whip; beat in jello and cream cheese. Fold in nuts, cherries and pineapple. Let set 4 hours or overnight in refrigerator.
Wash broccoli, peel stems and chop in bite size pieces, using broccoli flowers as well. Chop or slice grapes in half. For added color use red grapes or mix with white grapes. Combine broccoli and grapes. Mix mayonnaise, vinegar, and sugar. Pour over broccoli and grapes. Store in refrigerator. Just before serving, stir salad.
Cut Cornish hen in half down middle of breast. Spread hen in an oblong Pyrex dish or small baking pan. In the preheated toaster oven or regular oven, bake for 15 minutes in a 350° oven, boney side up.
Cream 2 sticks melted butter, sugar, 2 tablespoons cocoa, eggs and 1 teaspoon vanilla; mix well. Add flour, coconut and nuts. Pour into 9 x 13 greased and floured pan. Bake at 350° for 35 to 40 minutes. Remove from oven promptly. While hot, spread marshmallow cream on top of baked cake. Let cool before frosting.
Combine milk, eggs, sugar, cinnamon and salt in 1 1/2-quart glass casserole. Beat with rotary beater. Stir in bread cubes and raisins. Dot with butter or margarine. Microwave uncovered for 26 to 28 minutes on simmer or until almost set in center. Let stand for 5 minutes before serving. Makes 4 to 6 servings. Delicious!
Cream butter and peanut butter together. Add powdered sugar and graham crackers. Spread mixture out into a cookie sheet pan, 15 1/2 x 10 1/2 x 3/4-inch size. Melt chips and spread over mixture. Refrigerate until hardened. Cut into squares.
Melt oleo in large square cake pan. Cover the bottom of pan with graham cracker crumbs. Layer the rest of the ingredients, pouring can of condensed milk on top. Bake for 30 minutes at 350°. Wait until cool to slice.
Slice squash and onion. Cook until tender in salt water. Drain thoroughly. Add margarine and mash squash and onion until very fine. Add crumbled crackers, egg, 1/2 cup milk and sugar; mix well. Add cheese. Pour into buttered casserole and cook 1 hour at 300°. Add 1/3 cup cracker crumbs and pats of margarine to top and allow to remain in oven until crumbs are brown and crisp.
Melt together the chocolate and butterscotch chips with peanut butter. Put 1/2 the mixture in a waxed-paper lined jellyroll pan (11 x 17) and refrigerate. To the other half, add the peanuts; set aside.
Beat eggs with sugar until frothy. Gradually beat in oil. Add dry ingredients, beating on high speed for 4 minutes. Stir in carrot, nuts and zucchini. Pour into greased 9-inch square pan. Bake at 350° for about 35 minutes or until top springs back when lightly touched.
Mix all ingredients. Pour into pie shell. Bake at 350° for 50 minutes.
Preparation: Peel and coarsely grate parsnips into a bowl. Grate in apple and onion. Toss and sprinkle on flour. Lightly beat the eggs and add. Add salt and pepper and toss to combine well.
Remove paper wrappers from crayons. Break crayons into pieces and put them into empty baby food jars, separating the colors. Fit a small rack inside a saucepan and place the jars on the rack. Fill the saucepan with enough water to cover 1/2-inch of the jars. Heat the water until crayons melt. Pour the melted wax into a plastic candy mold tray (available at craft supply stores in a variety of fun shapes and holiday shapes). The wax will harden quickly and pop out of the mold easily.
Cream Crisco, white sugar, brown sugar, eggs, peanut butter and vanilla together until fluffy. Add flour, soda and salt to cream. Shape into balls size of walnuts. Roll in sugar. Put on greased cookie sheet. Flatten with a glass. Bake 7 minutes in a 375° oven.
Place all the ingredients into a 1/2-pint screw-top jar. Cover tightly and shake vigorously to blend. Store the dressing in the refrigerator and shake well before each use. Makes 3/4 cup.
In a small bowl, combine the first 6 ingredients. Gradually whisk in oil. In a large bowl, combine the beans, tuna, olives and onions. Add dressing and toss gently. Refrigerate until served. Yield: 6 servings.
In a large skillet, saute the red pepper, onion and jalapeno in oil until tender. Add the rice, corn, salt and pepper. Cook and stir until heated through. Sprinkle with green onions. Serve with soy sauce, if desired. Yields 4 servings.
Brown ground beef with onions, salt, pepper and garlic powder. Drain. Add soups, 2 cans water and tomato paste. Heat until bubbly. Turn off heat and add sour cream. Mix well. Serve over hot cooked shell noodles.
Microwave Directions: Chop hot dogs into bite-size pieces and add all ingredients in a microwave-safe bowl. Cook on High for 2 minutes. Stir, then cook an additional 2 minutes.
Brown sausage and remove from pot. Saute onions and garlic in 1 tablespoon of sausage drippings. Add broth through sausage. Simmer uncovered for 30 minutes. Skim the fat from the top of the soup. Stir in zucchini through the pepper. Simmer covered for 35 to 40 minutes until the tortellini are tender. Serve with Parmesan sprinkled on top.
Mix all ingredients together. Divide dough into balls; roll out each ball until very thin. Bake.
Wash potatoes and prick several times with a fork. Bake at 400° for 1 hour or until done. Let cool. Peel and dice. Set aside. Melt butter in a heavy saucepan over low heat. Add flour and stir until smooth. Cook for one minute, stirring constantly. Gradually add milk. Cook over medium heat. Stir constantly until mixture is thickened. Add potatoes, salt, pepper, 2 tablespoons green onions, 1/2 cup crumbled bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if soup is too thick. Pour in individual soup bowls. Top with pinch of green onions, bacon and cheese.
Mix all ingredients. Stuff bird with dressing. Bake for 1 hour at 375°.
Preheat oven to 375°. Cream shortening, sugar, eggs and vanilla thoroughly. Sift together dry ingredients and gradually add to creamed mixture. If you prefer you can add only half of the M & Ms and save the other half for decorating. Drop by spoonfuls on lightly greased cookie sheet. Bake for 10-12 min. Do not over bake and cool for 2 min. before removing from cookie sheet.
Place berries in pan. Combine sugar, cornstarch and salt. Mix well and sprinkle over berries. Dot with butter. Cover with pastry. Trim edges and seal. Make several slits in top to allow steam to escape. Brush with milk and sprinkle with sugar. Bake at 425° for 30 minutes.
Place thin slice of tomato on toasted bread. Add 1 layer of bacon slices and 1 layer of sliced cheese. (Most people can eat at least 2 of these or more if you're good and hungry.) Place on a biscuit pan and broil until cheese melts and browns slightly.