HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix according to package directions. Place in 13 x 9-inch pan, already greased. Sprinkle nuts over cake mix. Mix cream cheese, margarine and sugar and spread over nuts. Bake 50 to 55 minutes at 350°.
Sprinkle chopped tomatoes with kosher salt and let stand overnight. Drain thoroughly. Add all other ingredients. Ladle into jars and cap. Must be refrigerated. Makes 7 to 8 pints.
Cream sugar and butter together. Add eggs one at a time. Add vanilla. Sift dry ingredients together and put soda into water; add alternately into sugar mixture with flour mixture. Add apples and nuts. Pour into tube pan. Bake 1 hour and 15 minutes at 325°.
Boil for 1 minute the sugar, milk, oleo and salt, stirring constantly. Remove from heat. Beat until thick enough to spread. Add vanilla.
Heat oil in large skillet on medium-high heat. Add snow peas, onions and red pepper. Stir-fry 2 minutes. Add shrimp; stir-fry 2 minutes or until shrimp turns pink. Add mushrooms. Cook until tender and most of liquid evaporates. Add remaining ingredients. Heat thoroughly. Makes 4 servings.
Slice onions; soak in cold water for about 20 minutes. Drain off water; put in salad bowl with cut tomato wedges. Toss with remaining ingredients. Sprinkle with chopped fresh basil.
Boil chicken breasts 45 minutes or until well done. Tear from bone. Place in a pan. Add soup and water; stir. Fix stuffing according to directions on box. Spoon on top of mixture. Bake 25 minutes at 325°.
Pat chicken dry. Place in 13 x 9 x 2-inch baking dish. Sprinkle with black pepper and paprika over chicken. Melt butter in saucepan. Add remaining ingredients. Pour over chicken. Bake in 350° oven, uncovered, for 45 minutes to 1 hour. Serve over hot rice. Do not add salt.
Place bacon slices in bottom of casserole dish. Pour in raw rice; add chicken. Sprinkle with seasonings. Combine soup and water and pour over top. Sprinkle with paprika. Cover and bake 2 hours at 300°.
Cream sugar and shortening. Mix soda, cinnamon, cloves, nutmeg, salt and flour. Sift three times. To the creamed mixture, add the egg and mix well. Alternately add the flour mixture and the milk. Mix all together. Pour into a 9 x 13 pan. Bake at 350° for 40 to 45 minutes. Makes 10 to 15 servings.
Rinse turkey. Place in large skillet or Dutch oven. Add spaghetti sauce, wine, green pepper and onion. Bring to a boil; turn down heat. Cover. Simmer 2 hours. Remove turkey from broth.
Place cabbage in greased 2-quart casserole. Brown together hamburger and onion; salt and pepper. Add rice, soup and water; mix. Heat through and pour over cabbage. Cover and bake 1 to 1 1/2 hours or until cabbage is tender at 325°.
Stir first 3 ingredients until well blended. Mix all ingredients together and pour in 2 pie plates sprayed with Pam. Bake at 400° until well brown.
Mix cornstarch and cinnamon with 1/4 cup apple juice, making a paste; set aside. Simmer apples in remaining juice until apples look transparent. Mix with thickener, cook until clear and pour into unbaked crust. Top with crumb topping.
In a bowl combine flour, sugar and baking powder. Add milk, margarine or butter, egg and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Pour batter into a greased and floured 8 x 1 1/2-inch round baking pan.
Slice apples into a baking dish. Mix rest of ingredients together until crumbly. Spread over apples. Sprinkle with cinnamon and 1/2 cup melted butter or margarine over all. Bake at 350° for 25 to 30 minutes or until done.
Preheat oven to 350°. Combine soup mix with bread crumbs. Dip chops in eggs, then bread crumb mixture, coating well. Place in lightly greased large shallow baking pan and drizzle, if desired, with melted butter. Bake, turning once, 1 hour or until chops are done. Makes about 8 servings.
Soften margarine to room temperature. Mix with milk and work in sugar, coconut and pecans with hands. Shape into balls the size of a small walnut. Refrigerate 10 to 15 minutes or longer. Melt paraffin in top of double boiler over hot water. Add chocolate and stir well until dissolved. Dip coconut and pecan balls into chocolate with a fork and lay on waxed paper until hardened.
Brown together beef, onion and garlic. Add spices, tomato sauce and wine. Bring to a boil, stirring in one egg. Melt butter. Stir in flour and add 1 1/2 cup milk and cook until thick. Add salt and pepper to taste. Gradually stir into 2 beaten eggs and add 1/2 the cheese. Mix macaroni with remaining eggs, milk and cheese. Layer macaroni and meat mixtures in an 8-inch pan. Sprinkle with extra cinnamon, if desired. Bake at 350° for 45 minutes.
Preheat oven to 400°. Cream butter flavor Crisco and sugar in large bowl at medium speed of electric mixer. Beat in egg, salt, vanilla and almond extract. Work in flour until blended. Force dough through cookie press onto ungreased baking sheets in desired shapes. Bake at 400° for 5 to 7 minutes or until set, but not brown. Cool slightly before removing to cooling racks. Makes 4 to 4 1/2 dozen cookies.
Place oil in frypan; stir-fry the ingredients on high heat and add meat.
Cream the shortening and sugar together. Add the eggs, pumpkin and water. Combine the flour, baking soda, salt, baking powder, cinnamon and cloves. Blend the dry ingredients into the batter a little at a time. Stir in the nuts and raisins.
Soften gelatin in cold water and set aside. Combine the slightly beaten egg yolks, 1/4 cup sugar, mashed peaches, salt and lemon juice in the top of a double boiler. Cook over simmering water until mixture is slightly thickened and coats a metal spoon. Remove from heat and stir in softened gelatin. Cool until mixture begins to set. Add almond extract.
Preheat oven to 375°. In large mixer bowl, beat shortening and sugar until fluffy. Add eggs, beating until smooth. Stir together dry ingredients, gradually add to shortening mixture. Mix well. Stir in mincemeat.
Soak beans in water to cover overnight. Drain; cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes and simmer 5 minutes longer. Saute green peppers in hot oil until tender. Add onions and cook until tender, stirring frequently. Add garlic and parsley. In another skillet, melt butter and add beef and pork. Cook and stir 15 minutes or until crumbly and brown. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add meat mixture to beans along with salt, pepper and cumin. Simmer, covered, 1 hour. Remove cover and simmer 30 minutes longer. Makes 8 to 10 servings.
Mix the cream cheese with chili sauce, parsley, onions and Tabasco. Gradually add tuna and sour cream. Place in mold or bowl to shape. Chill 3 hours. Unmold and serve with crackers.
Boil chicken and debone. Use broth to boil noodles. Mix noodles, chicken and all soups together. Melt butter and pour over bread crumbs. Put soup mixture in casserole dish and top with bread crumbs. Bake in oven at 350° until crumbs are brown.
Dip sliced eggplant in flour, fry in oil until brown and drain on paper towel. In a separate bowl combine cheeses. Add oregano, basil, pepper and garlic and mix well.
Filling: In medium saucepan, combine the 6 candy bars, marshmallows and milk; heat and stir over medium-low heat until chocolate is melted. Remove from heat; cool to room temperature.
Brown onion in a bit of oil. Push to side of pan. Cook hamburger; drain off any fat. Add other ingredients and simmer 30 minutes. Serve on buns.
Cook pinto beans until tender with 1 teaspoon salt. Mash beans and mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 35 minutes, then at 300° for 20 to 25 minutes. Shield crust with aluminum foil first 35 minutes. Decorate with pecan halves, if desired. Makes 8 servings.
Wash spinach and blanch in boiling water for 2 minutes. Remove spinach and place in an ice water bath for 1 minute. Drain spinach and squeeze dry. Heat olive oil and butter in a saute pan over medium heat. Add garlic and spinach and saute 2 to 3 minutes just until garlic is lightly browned and spinach warmed through. Serve immediately.
Oil lightly a cookie sheet. Spread thawed dough. Mix 1 egg with 1 teaspoon oregano and spread 1/2 mixture on dough. Layer cheese and pepperoni over dough. Roll. Brush remaining egg mixture over top. Bake at 350° for 45 minutes.
Cook hen with plenty of parsley, onion, celery and seasoning. Cool in broth; cut in bite size pieces. Cook vermicelli according to directions on package. Saute onion, bell pepper, celery and mushrooms.
Beat cream cheese, Cheddar cheese and eggs. Stir in remaining ingredients. Pour into crust and top with Parmesan cheese. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean.
Heat oil, then mix in flour and milk a little at a time. Mix in cheese and tuna. Then mix in cooked noodles, drained. Pour into baking dish. Bake at 350° for 35 minutes.
Boil 1 minute vinegar, sugar, oil and soy sauce and cool. Saute lightly butter, noodles and almonds and pour over mixture of cabbage and onions. Add vinegar, sugar mix and marinate 1/2 hour before serving.
Brown ground beef; drain some of fat. Add tomatoes, water and rest of ingredients together. Add salt and pepper to taste. Simmer for 1 1/2 hours over medium heat.
Melt margarine. Add water and soup; stir together. Add Cheez Whiz. In large casserole dish, mix the broccoli, instant rice (dry) and the onion flakes. Mix together; pour cheese mixture over this. Stir; bake at 350° until mixture becomes bubbly.
Place all ingredients in a pan. Let boil on the stove for 20 minutes or until rice is tender.
Brown beef in skillet with onion, brown sugar and seasoning (salt, etc.). Add the beans and stir the cooked macaroni and meat mixture together with catsup or tomato juice. Let it simmer for 5 minutes and it is ready to serve. Use less catsup if using bought catsup. Chili powder or other seasonings may be added.
In a large saucepan, melt butter. Add milk and sugar. Reduce heat and cook until it reaches the soft ball stage. Remove from heat; add peanut butter and marshmallow whip. Spread in an 8 x 8-inch square pan. Cool.
Dissolve Jell-O in hot water. Add pop; mix well. Put into 9 x 13 pan. Refrigerate until syrupy. Beat in Cool Whip; add mandarin oranges. Add crushed pineapple. Put into bowl. Refrigerate until set.
Mix all ingredients. Place in baking dish. Bake at 350° for 1 hour. Remove from oven; drain off fat. Spread ketchup over meat loaf; place back in oven for 10 to 15 minutes.
Cut chicken into strips and coat with flour. Drain the pineapple chunks and save the juice. Heat oil and brown the chicken. Add pineapple chunks, cover and cook over low heat for 5 minutes. Mix cornstarch, vinegar, soy sauce, juice from pineapple chunks and canned pineapple juice to make 2 cups in all. Pour mixture into pan of chicken and heat until sauce thickens (approximately 1/2 hour). Serve over rice.
Dissolve yeast	in water and 1 teaspoon of sugar. Warm milk and shortening. Add eggs and 4 1/2 cups of flour, 1 cup of sugar and salt. Mix and add yeast. Add 4 1/2 cups more of flour. Let rest 1/2 hour and then add remaining flour. Turn out onto floured board and knead for 5 minutes. Shape into ball and place in well-greased bowl, turning to grease top. Cover loosely and let rise in warm place until doubled in bulk. Punch down and shape into rolls as desired. I use about 1/2 of dough for	caramel rolls. Make the following Caramel recipe and divide	into three 9 x 13-inch pans. Roll out dough.	Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up jelly roll style.	Cut into 3/4-inch thick slices. Lay each slice onto caramel mixture. Let rise again until doubled in size. Bake at 350° until golden brown.
Melt 1 stick of margarine and mix with graham cracker crumbs. Press into bottom of 13 x 9 x 2-inch pan. Beat eggs, powdered sugar and 2 sticks margarine for no less than 15 minutes. Spread over crust. Add one layer of sliced bananas. Top with Dream Whip. Garnish with Hershey's chocolate syrup and maraschino cherries. Use one garnish or a combination. Set in refrigerator until chilled.
Cook raisins in water to cover until tender. Mix together sugar, flour, egg yolks and enough water to mix. Add to raisins and boil until thickens. Remove from heat and add sour cream and vanilla. Pour into baked pie shell and top with meringue.
Mix all ingredients; pour in baking dish. Spread with thin sliced bacon. Bake at 400° for 45 minutes.
Mix dough until smooth. Tear in half. Roll out to 1/8-inch thin. Use round cookie cutter and cut out circles. Fill with cooked hamburger/onion mixture or other leftover meats, chopped and seasoned. Boil in water for approximately 10 minutes. Serve with a sauce of mushroom soup and sour cream, or fry gently in margarine in a frying pan. Makes about 18 (3-inch) pierogis.
Beat together peanut butter, sugar and milk with a mixer until smooth. Pour into graham cracker crust and freeze. (Optional: Garnish with whipped cream and chocolate shavings.) Slice and serve frozen.
Soak gelatin in cold water. Add Kool-Aid, sweetener and boiling water; stir. Cool well. Partially chill. Add fruit desired. No calories.
Wash beans and soak for 2 hours. (This it not really necessary.) Chop all vegetables. Smother onions, bell peppers, celery and ham seasoning in skillet with small amount of oil. Beans should be placed in large pot. Fill 3/4 with water. When water comes to a boil, add onions, celery, bell peppers and ham seasoning. Slice sausage very thin. Cook sausage in skillet. Throw the grease away and add sausage to the bean pot. Cover and cook on low flame for approximately 2 1/2 hours. Watch carefully and add water if needed. Serve on rice!!
Mix pudding and pineapple; let sit for 1 minute. Put in remaining ingredients. Chill well and serve.
Place 1 chicken breast between 2 sheets of waxed paper. Pound to 1/2-inch thickness. Repeat with each breast. Mix rest of ingredients in a large shallow glass dish. Add chicken and turn to coat. Marinate 1 to 2 hours. Barbecue at medium-high heat, frequently brushing with marinade.
Combine shortening, sugar and eggs; blend well. Add 1 cup flour; beat well. Add bananas, remaining flour and vanilla; blend well. Stir in nuts and raisins. Pour into loaf pan. Bake at 350° for 45 minutes.
Cut eggplant into 1/2-inch slices. Salt each and place in drainer for 1 hour. Wipe dry. Oil cookie sheets and arrange eggplant slices on it. Brush top with a bit of oil and broil slices until brown; turn and broil other side.
Cook with candy thermometer until 300° (hard crack), then add 1/2 teaspoon of food coloring and 1 teaspoon of oil flavoring. Pour over powdered sugar which has been leveled in large cookie sheet.
Drain fruit and reserve juice; measure and heat to boiling to dissolve gelatin. Add as much of the 2 colas as needed for required liquid (4 cups total). Cool until syrupy. Cut cherries into fourths and cut pecans into large pieces. When gelatin has begun to set, stir in fruit and nuts. Pour into oiled ring mold and congeal. When ready to serve, fill center of ring with cottage cheese.
Place alternate layers of rice and vegetables in a greased baking dish, sprinkling each layer with salt and pepper. Add milk and lay slices of bacon on top. Bake at 350° for 30 to 40 minutes or until bacon is well done. Makes 6 servings.
Mix condensed milk and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into 1-inch balls; roll in sugar. Bake on ungreased cookie sheet at 375° for 6 to 8 minutes. Press kisses on while hot.
Boil pears in 1 cup water for 10 minutes. Drain and save liquid for sauce. Mix sugar, cornstarch and salt. Add lemon rind, juice and 1 cup cooking liquid from pears. Cook until thick, stirring constantly. Put pears in uncooked pie crust; cover with sauce. Sprinkle with Streusel Topping and bake in a hot 425° oven for 15 minutes. Reduce heat to 350° and bake for 30 minutes longer. Serve warm with ice cream.
Combine squash and onions in large container with 4 tablespoons salt. Place ice on top and let stand for at least 1 hour or overnight. Drain off saltwater. Add vinegar, sugar, celery seed, mustard seed and peppers to onion and squash. Bring to a boil. Add pimentos. Fill sterilized hot jars. Cool and store.
Preheat oven to 350°. In small bowl, combine ketchup, sugar, 1 tablespoon lemon and mustard. In large bowl combine remaining ingredients and 1/3 cup ketchup mixture; mix well. In shallow baking dish shape into loaf. Bake 1 hour; pour off fat. Pour remaining ketchup mixture over loaf. Bake 10 minutes longer. Garnish as desired. Makes 4 to 6 servings.
Put tomatoes, garlic, pepper in sauce pan with enough water to barely cover tomatoes. Cook until tomatoes crack open and skin begins to peel. Remove from water and put into blender; add onion, chicken broth, cilantro, chop or blend until you have a smooth soup like juice; set aside. In large skillet heat olive oil on high until pan and oil is hot; add rice. Stir constantly until rice is light brown; reduce heat to medium. Add tomato sauce while stirring; you may add a little water if seems to be too dry. Cover with lid; let simmer until rice is done, stirring every 5 min.
Take prepared cooking apples and put them in former fruit pickled juice. Pour all together and bring to a boil. Simmer until they can easily be pierced with a straw. The result is pickles with an elusive flavor and as pretty as they are novel.
The Best Foods Test Kitchen has created a cookie in honor of President Clinton that can be decorated with stars, stripes, or a Bill Clinton caricature. The idea for combining peanut butter and bananas into a Clinton cookie was made at the suggestion of an employee at the Skippy Peanut Butter Manufacturing Plant in Little Rock, Arkansas. The company said peanut butter and bananas are one of President Clinton's favorite sandwich combos.
Place rabbit in baking dish; sprinkle with salt and pepper. Cover with mixture of onions, wine, water and vinegar. Place in refrigerator for 2 days. Pat rabbit dry. Flour and fry in butter until brown. Add 1/2 cup of marinade liquid and bring to boil. Cover and simmer until rabbit is tender. Remove the meat; add flour to liquid. After liquid is thickened to a gravy, stir in sour cream and pour over rabbit.
Mix pudding according to directions. Set aside. Mix powdered sugar and peanut butter by one tablespoon at a time. With your fingers, crumble peanut butter and powdered sugar together. Put one layer of peanut butter mixture in bottom of pie crust. Cover it with half the pudding. Do another layer of peanut butter mixture. Then repeat pudding on top again. Top with Cool Whip. Then sprinkle any peanut butter mixture left on top. Refrigerate. Enjoy!
In a food processor, process the wafers with 1 cup of the pecans until finely ground. Add together the powdered sugar and orange zest and mix well until evenly incorporated. Add the orange juice concentrate, orange liqueur and corn syrup and mix until blended. Finely chop the remaining pecans and spread them in a shallow bowl. Spread coconut in a shallow bowl. Form the mixture into 1-inch balls. Roll in either the pecans or the coconut to coat. Let cookies mellow for at least 4 hours before eating. Makes 2 dozen.
Pour cereal into a large bowl (large Tupperware bowl with lid works well). Set aside. In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereals. Mix until well coated. Add powdered sugar. Seal securely. Shake until well coated. Add more powdered sugar, if needed.
Put potatoes and water in 2-quart casserole dish or pie plate. Cover with Saran Wrap. Microwave on High until fork-tender, about 12 to 15 minutes, stirring after 1/2 time. Let stand 5 minutes. Drain and set potatoes aside. Place margarine in a bowl and microwave until melted. Stir in remaining ingredients to butter. Pour over potatoes.
Trim large leaves and tough ends from broccoli; wash broccoli. Cut into 1-inch pieces. Heat 1 inch water in medium saucepan. Add broccoli; cover and heat to boiling. Reduce heat. Simmer for about 10 minutes, or until crisp-tender. Rinse with cold water and drain. Heat oil in skillet over medium heat. Add basil, oregano, salt, garlic and tomatoes. Heat for about 1 minute, stirring frequently, until hot. Pour over broccoli and toss.
In a small pot, empty green beans with liquid contents. Add extra 1 cup of water. Drop in bouillon cube and add salt and pepper to taste. Bring to a boil. When boiling starts, add potato cubes. Cook until almost all of water is gone and green beans are very tender and potato is done.
Fill pastry shell with peaches. Combine other ingredients and pour over peaches. Bake at 400° for 15 minutes, then bake at 325° for 45 minutes.
Combine all ingredients. Mix with 1/2 can brown gravy and use the other half when serving. Put in loaf pan and top with crescent rolls. Brush some butter on top of rolls. Bake at 350° for 45 minutes to 1 hour.
Peel and dice potatoes. Add Wesson oil; mix well. Sprinkle onion soup mix. Mix well. Bake in covered casserole dish 30 to 45 minutes. Sprinkle cheese over the top. Bake to melt cheese or until brown.
Combine the turkey, celery, green pepper and onion in a bowl. Set aside. In another bowl, combine mayonnaise, whipped cream, bouillon granules, salt and pepper. Mix well. Fold into turkey-vegetable mixture. Refrigerate until serving time. Mound turkey salad on crisp lettuce and circle with desired garnishes. Serves 6 to 8.
Preheat oven to 375°. Boil the chicken breasts for 10 to 15 minutes. Cool. Separate crescent rolls into 8 triangles. Cut chicken into 8 pieces. Place a piece of chicken in a crescent roll and seal all edges. Continue until all rolls are used. Place in a 9 x 13-inch pan. Whip soup and broth until smooth. Pour over rolls. Bake 35 to 40 minutes. Top with cheese and bake 4 to 5 minutes more. Remove from oven. Serve with sour cream.
In a medium glass bowl, begin to make layers with fruit. Continue to layer until the layers have been done twice or according to the serving size desired. (Add no sugar.)
Line large pie pan or 11 1/4 x 7 1/2-inch dish with crescent rolls. Slice the tomatoes in pan until 3/4 full. Sprinkle salt, pepper, basil, chives and onion over tomatoes. Mix mayonnaise and Cheddar cheese. Pour on the tomatoes. Bake at 400° for 30 to 35 minutes. Cool slightly before serving.
Mix beef, crumbs, egg and salt. Shape into 50 meatballs. Place in shallow pan. Broil or bake until browned. Turn over. Spoon off fat.
Melt margarine and mix with crackers. Line bottom of 9 x 13-inch dish. Save some crackers for top. Cream sugar and cream cheese together. Add boiling water and lemon flavoring to lemon jello. Cool. Then add cheese and sugar mixture. Whip Milnot and then add to jello and cheese mixture. Add crushed pineapple. Pour over crackers and top with remaining crumbs.
Preheat oven to 350°. In bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes.
Mix all ingredients together except 7-up. Fold in 7-up. Bake at 325 degrees for 1 hour.
Mix ingredients together. Pour into 2 ungreased bread pans or 1 Bundt cake pan. Bake at 350° for 60 to 70 minutes. Serve with Cool Whip.
Cover raisins with water and cook with lemon juice until tender. Then add brown sugar. Mix sugar and flour together. Add raisins. Cook until thick. Add butter and vanilla. For a 2-crust pie, 1 big one or 2 small ones. Bake 1/2 hour.
Put all ingredients except nutmeg into blender container in order listed. Cover and blend at low speed until mixed. Strain into punch cups and garnish with nutmeg. Makes 8 to 10 servings.
Use coarse blade on grinder. Combine all vegetables in large bowl, sprinkle with salt, cover with cold water and let stand for 4 hours.
Mix first three ingredients in a 4-quart saucepan. Cook on stove, stirring constantly as this burns easily. After it starts a rolling boil, let it boil for five minutes, no longer; stir constantly. Remove from heat and add all the rest of the ingredients at once. Mix well. Put in a buttered 13 x 9 x 2-inch pan.