HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, pudding, margarine and 2 eggs with a fork. Pat into a greased 10 x 14-inch baking pan. Set aside. Mix the powdered sugar, 2 eggs, margarine and cream cheese with mixer. Pour over	the batter in pan and bake 1 hour or until golden brown at 350°. Cool before cutting.
Put crushed vanilla wafers in bowl, then combine all ingredients except coconut. Mix well. Roll into small balls. Roll each ball in coconut and place on wax paper sheet until firm. Serves 18. Will freeze well in freezer for 6 months if tightly sealed.
Mix all together well, except flour. Add enough flour to make a soft, dull-looking dough. Refrigerate overnight. Roll out onto a floured board; cut out cookies (1/2-inch thick). Sprinkle with sugar; bake at 375°.
Sift flour, baking soda and baking powder; set aside. Cream shortening and add sugar. Add eggs, one at a time. Stir in buttermilk and add flour mixture, 1 cup at a time. Mix well. Drop by spoonful onto ungreased cookie sheet and bake until golden brown. These will be soft.
Mix soup, sour cream, cheddar cheese, and garlic salt together. Add hash browns. Mix well. Pour into a greased casserole dish. Top with parmesan cheese and extra cheddar, if desired. Bake at 350° for 1 hour, uncovered.
Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into greased, floured oblong pan. Bake at 350° for 35 minutes or until cake is done. Cool and top with this frosting.
Dump pineapple into 11 x 15-inch cake pan. Also dump the can of cherries and stir around to mix fruit. Sprinkle dry cake mix over fruit. Melt oleo and drip over cake mix, then sprinkle coconut and pecans over all. Bake at 350° for 30 to 45 minutes. Let cool and serve.
Have all ingredients at room temperature. In large mixer bowl, beat egg whites and cream of tartar until stiff. In small bowl, sift together dry ingredients; add oil, water, lemon juice and egg yolks. Beat until smooth. Gently fold batter into whites. Turn into 10-inch ungreased tube pan. Bake at 325° for 55 minutes, then at 350° for 15 minutes, or until done. Cool upside-down on neck of bottle.
Combine water and sugar. Boil 3 minutes. Let cool. Add mashed bananas and juices. Mix well and freeze. Defrost 2 to 3 hours before serving. Add ginger ale or 7-Up when ready to serve.
Mix cake mix, oleo and nuts. Press in greased 9 x 13-inch pan. Bake 10 minutes at 350°. Put pie filling over crust. Mix sour cream and egg yolk. Space evenly over apples. Mix cinnamon and sugar and put on top. Bake 30 minutes at 350°. Cut in squares.
Mix together; let rise 2 hours. Roll out on floured board and cut with donut cutter. Let rise 1 more hour and fry in deep hot fat. Sprinkle with powdered sugar and cinnamon or plain sugar.
Combine the first 9 ingredients. Cover and simmer 15 to 20 minutes. Gradually add flour and milk, stirring until it boils and thickens. Add cheese; stir until melted.
Bake cake mix as directed. Let cool and split layers to make four. Mix sugar and milk and cook 5 minutes. Remove from heat and stir in vanilla, marshmallows and coconut. Beat well and spread between layers.
Cream butter and sugar. Add eggs (one at a time), beating well after each. Add lemon extract and blend. Sift dry ingredients together and add to creamed mixture. Add fruit and nuts. Bake in loaf pan at 300° for 1 1/2 hours or in a tube pan 2 1/2 to 3 hours. I prefer to use a tube pan. Needs to be made a week or so ahead.
Mix all ingredients. Spread on party rye. Broil 1 to 2 minutes until bubbly on top.
Wash mushrooms; remove stems. Fill each mushroom cap with about 1/2 teaspoon dressing. Place mushrooms on broiler pan or cookie sheet. Cut cheese into 1 x 1 x 1/4-inch slices; top each mushroom with cheese slice. Heat broiler. Broil mushrooms 5 to 6-inches from heat for 2 to 3 minutes or until cheese is melted. Serve immediately. Makes 3 dozen.
In a large bowl, combine the dry cake mix with the remaining ingredients, mixing by hand or electric beater. Pour batter evenly into greased 9 x 13-inch pan and bake for 35 to 40 minutes.
Cook shrimp; peel and devein.	Cook fish with small amount of water; drain. Add fish and shrimp to other ingredients. Chill and serve on lettuce.
Mix in order given, drop by teaspoon and press with glass dipped in sugar. Bake at 375° for 8 or 9 minutes.
Beat 1/3 cup sugar into egg yolks. Add salt, stir in milk and cook over medium heat, stirring constantly until mixture coats spoon. Cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating into soft peaks. Add to custard and mix thoroughly. Add rum flavoring. Chill 3-4 hours. Pour into bowl, dot with whipped cream and nutmeg. Serves 6-8.
In a medium saucepan, melt margarine. Add soy sauce and Tabasco; mix well. Place noodles in a bowl and drizzle sauce over them. Toss to coat the noodles well. Sprinkle with celery salt, onion powder and garlic powder and toss again.
Cook potatoes, celery and onion in small amount of water until soft. Add salt, pepper, milk and butter. Heat until hot, but not boiling. Sprinkle with parsley flakes and serve.
In a mixing bowl, mix all ingredients. Pour into pie shell. Bake at 350° for about 1 hour. Serve with Cool Whip, if desired.
Saute margarine, onion and garlic. Turn off heat; add 1/2 cup Italian dressing and 1/2 cup grated Parmesan and pour over ziti. Add cheese to taste. Add broccoli.
Cream shortening and sugars. Add eggs, one at a time. Beat well. Sift flour, salt, soda and baking powder together; fold into egg mixture, along with all remaining ingredients. Drop by scant teaspoonful onto cookie sheet. Bake for 12 minutes at 350°. Makes 5 1/2 dozen.
Beat together sour cream and sugar until sugar is dissolved. Fold in Cool Whip and vanilla. Spread on cake, sprinkle with coconut.
Place chicken and bay leaf in a large Dutch oven and cover with salted water. Bring to a boil. Reduce heat, cover and simmer 1 hour or until tender. Remove chicken and let cool. Discard bay leaf. Bone chicken and cut meat into bite size pieces. Set aside. Reserve 1/4 cup chicken broth. Set aside.
Combine all ingredients in saucepan; heat until sugar is dissolved. (Do not boil.) Serve hot.
Mix first 4 ingredients until well blended. Stir in next 5 ingredients. Fold in blueberries; spread into 18-inch square pan. Combine remaining ingredients until crumbly; sprinkle over batter. Bake in preheated 375° oven for 45 to 50 minutes. Yield: 18 servings.
In medium bowl, blend cheeses with 2 tablespoons maple syrup. Chill until firm, about 1 hour. Shape into a rectangular block and brush with remaining 2 tablespoons maple syrup. Roll in chopped pecans, or pat on with hands, coating cheese block evenly. Serve with assorted crackers.
Cook noodles according to package directions. Drain and set aside. Meanwhile in saucepan cook celery and onion in butter until tender, but not brown. Stir in flour. Stir in soup. Gradually stir in milk. Cook and stir until mixture is thickened and bubbly. Carefully stir in tuna, pimiento and the noodles. Turn tuna mixture into 3 1/2-quart casserole. Sprinkle Parmesan cheese over top of mixture. Bake uncovered in 375° oven for 20 to 25 minutes.
Cream margarine and sugar until fluffy. Add eggs and beat well. Blend in flour. Stir in vanilla and pecans. Spread batter into well-greased 9 x 13-inch pan. Bake at 300° for 45 minutes. Cool. Cut into squares and dust with powdered sugar.
Grind or chop in blender shrimp, onion, green pepper, celery and garlic. Add remaining ingredients and shape into 1-inch balls. Fry in deep hot oil until golden brown. Serve with tartar sauce.
Dissolve yeast in warm water in large bowl. Add milk, butter, 2 1/4 cups flour, sugar, salt and cinnamon. Stir with wooden spoon until smooth. Add remaining 1 cup flour and raisins. Stir vigorously 30 strokes or until the flour is mixed in. Batter will be stiff and sticky. Cover and let rise in warm place until doubled (10 to 15 minutes). Place batter in well-greased loaf pan. Spread evenly. Bake at 375° for 35 to 40 minutes. Remove from pan immediately and cool on rack. Makes 1 loaf.
Boil noodles until done (break into 4 lengths before boiling). Rinse with cool water and drain well. Add tomato, pepper and onion. Pour in dressing and seasoning. Stir well. Chill before serving.
Boil macaroni according to directions on package. Drain. Add spaghetti sauce, sliced pepperoni, mushrooms and green pepper. Mix and pour into a baking dish. Sprinkle cheeses over top. Bake at 350° for 45 to 50 minutes.
Mix sour cream, cream cheese and taco seasoning mix in a large bowl until smooth. Spread mixture into 13 x 9 pan or two 9-inch pie plates. Spread taco sauce over mixture and then sprinkle cheese over top. Dip with nacho chips and enjoy.
Brown ground beef in a large skillet. Drain fat. Add the remaining ingredients. Simmer for 1 hour. Serve on buns.
About 4 hours before serving, or a day ahead: In a large bowl, combine salt, yeast, 2 cups whole-wheat flour and 1 cup flour. In a 2-quart saucepan over low heat, heat water, honey and butter until very warm (120° to 130°). (Butter or margarine does not need to melt completely.) With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Gradually beat in egg and 1 cup whole-wheat flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With a wooden spoon, stir in oats, 1 cup whole wheat flour and 1 cup flour to make a soft dough.
Mix flour, sugar and butter with a fork until crumbly. Remove 1 cup of mixture for topping and stir in cinnamon and reserve. Stir baking powder into large crumb mixture. Whisk egg with pineapple juice and mix lightly with crumb mixture. Lightly grease a 2-quart round dish or Bundt pan. Pour in mixture and top with reserved crumbs. Microwave on Medium 8 minutes. Turn dish and cook on High 2 minutes.
Melt margarine in 9 x 13 baking pan. Mix sugar, flour and milk. Mix well, then add to melted margarine. Put fruit on top. Bake 30 minutes in 350° oven or until done in center. Serve warm as is or with ice cream or whipped topping.
Combine first 4 ingredients in saucepan over low heat until jelly melts, stirring occasionally. Wash beans, trim ends, remove strings and steam over boiling water for 11 minutes. Add peppers; cover and steam 1 minute more. Drain. Transfer vegetables to bowl. Spoon vinegar mixture over vegetables; toss.
In crock-pot layer beef, potatoes, onion and spices. Pour soup mixed with milk over top. Cover. Cook all day while you are gone. Great for singles or working moms.
Fry hamburger and onion together until brown. Add all ingredients together until boiling. Also good for a slow cooker.
Drain juice from fruit. Sprinkle jello over fruit and stir. Add cottage cheese and Cool Whip. Chill. Sprinkle with chopped nuts, if desired.
Prepare jumbo shells according to package directions; drain. Simmer tomato sauce, oregano, basil, onion powder, garlic salt and pepper. Stir together the cheeses, chives and eggs. Fill shells evenly with cheese mixture, about 1 tablespoonful. Pour some sauce in bottom of a 13 x 9-inch pan. Pour rest on top of shells. Cover with foil. Bake at 350° for 30 minutes.
Make a paste of the cornmeal and cold water, stirring frequently until there are no more lumps and pour gradually into the salted boiling water. Place in a double boiler and cook from 2 to 3 hours, stirring frequently to prevent burning. Serve hot with sugar and milk or as desired.
Put cranberries in greased 9-inch glass pie plate. Sprinkle 1/2 cup sugar over them. Spread nuts on top. Bake eggs; add sugar and flour, beating well. Add butter/oleo and shortening; beat well. Pour over cranberries. Bake 1 hour at 325°. Serve warm. Slices may be heated in microwave oven as needed.
Put wet ingredients in blender first. Add dry ingredients. Blend until smooth. Pour batter on lightly greased and hot griddle.
Bake cake according to package instructions for a two layer cake. Cool completely. Slice the layers in half and place in the freezer.
Combine broccoli, corn, onion, beaten egg and 1/2 cup of the cracker crumbs. Put in a medium size baking dish. Put 1/2 cup of cracker crumbs on top. Bake at 350° for 30 to 40 minutes. Serves 8.
Soak cabbage in cold water a while if you have time. Add salt to enough water to cover cabbage. Put over cabbage and let set 15 minutes. Stir occasionally, squeeze out real dry and add pepper and onion. Measure sugar and vinegar. Add to cabbage. This slaw will keep in refrigerator for 3 weeks.
Mix sugar, vinegar, garlic, chutney and mustard in food processor. While processing, gradually add olive oil.
In a large bowl, combine sugar, salt, yeast and 2 cups flour. In 2-quart saucepan over low heat, slowly heat milk and butter until very warm (120° to 130°). Butter does not need to melt. With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium. Beat 2 more minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and 2 cups flour. Continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 4 1/4 cups) to make a soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Turn over in greased large bowl to grease top. Cover and let rise in warm place until dough is doubled, about 1 hour. Punch down dough. On lightly floured surface, divide into pieces as recipes direct. Cover and let rest for 15 minutes.
Mix sugar, oil, eggs and vanilla. Beat well and add soda, cinnamon, flour and carrots. Makes 3 layers. Cook at 350° for 20 to 25 minutes.
Mix 1 (3 1/4 ounce) package vanilla pudding (not instant), 1 1/2 cups fruit juice and 3 tablespoons lemon juice. Pour over fruit that has been well drained. Be sure bananas are well coated. Will keep for a week in refrigerator.
Mix all ingredients together in dish. Season with salt and pepper. Bake covered 1 1/2 hours at 350°. Remove cover and bake a little longer if needed.
Cut broccoli in a large bowl. Dice onion and put into rings with broccoli. Add raisins. Cook bacon and crumble up over vegetables.
Sprinkle chicken on both sides with salt and pepper. Melt margarine in frying pan. Saute chicken until brown, approximately 3 minutes per side. Transfer chicken to a plate. Add mushrooms, garlic and green onions to pan. Saute until mushrooms start to become soft. Add wine, tarragon and lemon juice. Return chicken to pan. Add broth. Cover and reduce heat. Simmer approximately 5 minutes.
Cook and drain shrimp. In a small amount of butter, cook onion. Add sour cream and cream of shrimp soup. Blend well. Stir in curry powder and shrimp. Let simmer for 20 to 30 minutes. Serve over rice.
Dot bread with butter; toast slightly in oven. Whisk eggs, sugar and milk. Add peaches, then toasted bread. Place in buttered, sugared casserole. Sprinkle with nutmeg. Bake in 350° oven for approximately 1 hour.
Place potatoes in casserole dish. Cover with sugar, salt and cinnamon. Dot with butter. Sift flour over potatoes. Add water. Bake at 400° for 1 hour. Remove and cover with a layer of marshmallows. Return to oven to melt and brown marshmallows.
Slice potatoes into buttered casserole. Mix other ingredients in pan and heat until cheese melts. Pour this over the potatoes in the casserole. Bake at 350° for 1 hour.
Mix ingredients together in bowl until crumbly. Spread mixture into large square pan sprayed with "Pam." Press mixture evenly into the bottom of the pan. Bake at 350° for 12 to 18 minutes. Mixture will rise. Remove cake mixture from oven and spread 3 cups of mini-marshmallows on top. Bake for 3 minutes. Marshmallows will puff; remove mixture from oven.
In large bowl, soften cream cheese. Blend in sugar; stir in fruit. Fold in Cool Whip. Pour into 9 x 13-inch pan. Cover and freeze. Set out of freezer about 20 minutes before serving. Cut into squares and serve on lettuce leaves. Yield: 15 to 18 squares.
Combine 3 cups flour, yeast, salt, sugar and soda. Heat liquids to 120° to 130°. Add to dry ingredients; beat. Stir in rest of flour. Spoon into 2 greased pans. Sprinkle tops with corn meal (optional). (Will be sticky.) Let rise 45 minutes in warm place. Bake at 400° for 25 minutes. Remove from pan immediately.
Mix all ingredients. Add enough flour to make dough stiff enough to roll and cut into squares. Bake in flat pan. Will keep several weeks if tightly covered.
Cream margarine and sugar thoroughly. Blend in banana, eggs and vanilla. Sift flour, soda and salt together. Stir into banana mixture alternately with buttermilk. Add nuts.
Set oven to 400. Spray glass baking dish with Pam and layer onions. Dot with butter and tuck rosemary in on layers. Sprinkle with salt and pepper and 1/2 parmesan cheese. Add 1/2 cup water and cover with foil. Bake 30 minutes.
Brown beef with onion. Add tomatoes and soup. Let simmer 10 minutes to distribute flavor. Layer tortillas, meat mixture and cheese. Repeat layers, ending with cheese. Bake at 350° until bubbly.
Mix ingredients together. Shape into balls, chill and then bake at 350° for 10 to 12 minutes.
Combine milk, egg and oil; stir in flour and mix well. Allow batter to stand 15 minutes. Dip onion rings into batter. Fry in deep fat until golden; drain on paper towels. Sprinkle with salt. Batter may also be used for chicken or shrimp.
Cook potatoes 25 minutes, until tender. Drain and cool. Peel and cube and transfer to a large bowl. Stir in celery, onion, green pepper, pimento and relish.
Mix all ingredients together. Pour into ice cream freezer and fill freezer with milk. Freeze and enjoy.
Preheat oven to 375°. Butter a 9-inch cast-iron skillet or cake pan. Cut cheese into slices approximately 1/4-inch thick. Slice peppers. Combine corn meal, baking powder and salt. Stir in corn. Melt butter. Mix together eggs, sour cream and melted butter. Pour egg mixture into corn meal mixture; stir until combined, but still lumpy. Pour 1/2 the batter into prepared skillet. Cover with cheese and peppers. Pour remaining batter; bake until toothpick inserted in center comes out clean, 30 to 40 minutes. Serve warm.
Thaw potatoes for 1 hour. Melt cheese in milk. Add margarine, salt and onion, mixing well. Pour over potatoes in a 2-quart casserole dish. Chill for several hours. Bake at 350° for 1 hour.
Combine first 13 ingredients in a medium bowl. Arrange salad greens on individual plates and top with avocado mixture. Garnish, if desired, with carambola slices.
Mix together. Press into 9 x 13-inch pan. Bake 10 minutes at 375°. Cool.
Mix all ingredients well. Add Cool Whip. Pour mixture into graham cracker crust and refrigerate.
Dissolve jello in 1 1/2 cups boiling water; add orange juice (frozen). Then add fruit. Pour into a 13 x 9-inch dish; chill until set. Spoon topping over top and serve.
Combine all ingredients, except watermelon, in a saucepan. Cook over medium heat until sugar dissolves, stirring occasionally. Cool sauce and add pureed watermelon. Use as a basting sauce for pork chops or chicken during cooking.
Cook spaghetti according to package directions; drain and set aside. Saute mushrooms and onion in butter in a large saucepan until tender. Add flour, salt, poultry seasoning and pepper; stir well. Cook 1 minute, stirring constantly. Gradually add broth and Velveeta cheese. Cook over medium heat, stirring constantly until thickened and bubbly. Add cream and stir until smooth. Stir in chicken and cooked spaghetti. Place in a greased 2-quart casserole and bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese and bake an additional 5 minutes.
In a bowl, whisk eggs and sugar until smooth. Add syrup, butter, vanilla, salt and pecans. Pour into pie shell. Bake at 375° for 40 to 45 minutes or until a knife inserted near center comes out clean.
Saute the first 4 ingredients until browned; drain well. Pour into a 9 x 13-inch pan. Top with dressing mix, prepared wet. Spread soup over top. Bake at 375° for 45 minutes, or until brown.
Cook noodles in salted water until tender. Drain. Melt butter in skillet. Add meat and brown. Drain meat and add salt, pepper, garlic salt and tomato sauce. Simmer for 10 minutes. Remove from heat. Combine cottage cheese, sour cream, onion and noodles.
Mix all 5 ingredients. Stir 3 cups of flour to mixture. Let bubble (or rise), then work 7 cups flour in mixture. Work 10 minutes. Let rise again and make out loaves or rolls. Bake at 350°.
Put popped corn into brown bag. Combine brown sugar, butter, corn syrup and salt in medium-size microwave bowl. Microwave on High for 3 to 4 minutes, until mixture comes to a boil, stirring after every minute. Microwave 2 minutes more. Stir in baking soda. Pour mixture over popcorn. Shake bag well. Microwave 1 1/2 minutes. Shake bag well. Microwave 1 1/2 minutes more. Shake bag well. Pour out into large cookie sheet until it cools, stirring to keep it separated.
Use iron skillet and brown ground beef, salt, pepper, garlic, onion and chili powder. Cover bottom of skillet with salt (no grease). Stir in sausage, bacon and seasoning mix. Add sauces, tomatoes and beans. Stir well, until tomatoes are chunky throughout mixture. Cook slowly for 30 to 40 minutes. Add several slices of American cheese. Simmer as long as you like. Serve with breaded cheese sticks or crackers.
Combine all ingredients. Makes 1 cup or enough for 3 to 4 sandwiches or a spread for crackers.
Grind bologna and add relish, Miracle Whip, onion, salt and pepper. Add sugar to taste. Mix well. Cool. Mix again before serving.
Slice biscuits twice. (Save center slice for top of pie.) Arrange bottom layer of biscuits into dish and cover with apple mixture. Add next layer of biscuits and apple mixture. Put third layer of biscuits and top with apple mixture.
Prepare medium shells according to package instructions and drain. In small bowl, blend yogurt and orange juice concentrate. In large bowl, combine remaining ingredients. Add yogurt mixture; toss to coat. Cover. Chill thoroughly. Toss gently before serving. Refrigerate any leftovers.
Mix first 6 ingredients well. Pour into 9 x 13-inch pan sprayed with Pam. Sprinkle with box of yellow cake mix. Cover with 1 cup chopped nuts. Pour 3/4 cup melted butter over all. Bake at 350° for 50 minutes. Cool completely.
Cut into small strips the peeled watermelon rind. Soak overnight in sugar. Cook until thickened. Pour into hot jars. Seal and store until ready to eat.
Cream shortening add sugar until fluffy. Blend in eggs, milk, and vanilla. Add dry ingredients stir well. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees.
Cream first 4 items together. Add peanuts to mixture. Refrigerate. Serve with Granny Smith apples that have been sliced and dipped in cool ice water with lemon juice.
Place roast in baking dish. Put 1 package of Lipton dried onion soup in with the roast. Add water and black pepper. Cover with foil. Bake in a 325° oven until done.
Slice steak in 1/4-inch strips. Put in Ziploc bag. Combine 1/4 cup water, Worcestershire sauce, garlic cloves and seasoned salt. Pour over steak and marinate in refrigerator 2 to 4 hours, turning bag occasionally. Remove steak from marinade, reserving marinade. Coat a wok or nonstick skillet with cooking spray. Place over medium high heat until hot. Add steak and stir-fry 3 minutes. Add broccoli, mushrooms, pepper and onions. Stir-fry 5 minutes. Add green beans and fry 1 minute. Combine cornstarch, marinade and 1 1/2 teaspoons water. Add to steak mixture. Cook, stirring constantly until thick and thoroughly heated. Serve over rice.
Mix all together. Bake at 350° for 30 to 45 minutes. The last 5 to 10 minutes, add cashews. Use a 9 x 13-inch pan.
Place rice in buttered baking dish. Spread half the onions and cheese over the rice. Heat chili and pour over rice. Top with remaining cheese, onions and crushed corn chips. Heat in 375° oven for about 25 minutes. Serves 4 to 6.
Combine ingredients. Place 1 1/2 teaspoons in a cup. Fill with boiling water; stir well. Serves 50. Great as a Christmas gift when put in jars.