HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix nuts and coconut. Place in bottom of a greased 9 x 13-inch pan. Mix cake mix according to directions and pour over nuts and coconut. Mix butter, cream cheese and sugar. Spread over cake mix. Bake at 350° for 30 minutes. (The white part will be "runny" but is done.)
Bake and cool cake. Tear cake into pieces and place into 9 x 13-inch pan. Mix Dream Whip with cream cheese and sugar. Pour over cake chunks. Spread pie filling over (cake) cream cheese mixture.
Mix all ingredients, except powdered sugar. Dough will be soft. Must refrigerate overnight or two hours. Roll dough into balls. Cover with powdered sugar. Bake at 350°. Tops of cookies will split when done.
In a small bowl, combine olive oil, lemon slices, garlic powder, ginger, mint leaves and red pepper sauce. Microwave at High 30 to 60 seconds, or until heated through and lemon is tender. Add lamb cubes to bowl; cover. Marinate at room temperature for 1 hour.
Mix flour, sugar, powder and nutmeg. Work in butter until crumbs. Save 1/2 cup crumbs. Mix milk and eggs together. Add vanilla. Slowly mix into big batch of crumbs until all is moist. Put in 3 greased pie pans. Sprinkle remaining crumbs on top. Bake at 350° for 40 to 45 minutes.
Layer hash browns in long Pyrex dish. Sprinkle grated onion and salt over potatoes. Combine soup and sour cream. Pour over potatoes; spread evenly.
Put all ingredients in bowl at one time. Beat on high speed 8 to 15 minutes until light and fluffy.
Cook macaroni; drain and cool. Beat eggs; add sugar, flour, salt and pineapple juice. Bring this mixture to a boil; cook until thickened. Pour over macaroni and chill overnight. Next day, mix Cool Whip with pineapple and oranges. Pour over chilled macaroni and blend together. Serves 8 to 10.
Mix together and press in a large pan for crust. Bake at 325° for 20 minutes.
Take powdered sugar, eggs and margarine and put in mixing bowl. Beat moderate to high like cake batter for exactly ten minutes. Do not beat more or less than ten minutes. Slice bananas to cover bottom of crust. Put sugar mixture on top of bananas. Drain pineapple and add to top of mixture. Add Cool Whip, then cherries then nuts.
Bring pineapple to boil in saucepan. Stir in dry jello mix until dissolved. Chill until very thick, then stir in buttermilk and chill until thick again. Fold in whip cream and refrigerate until firm. Best made a day ahead.
Spread cream cheese evenly on an 8-inch plate. Put drained shrimp on top evenly. Pour bottle of sauce on top; spread. Use a cracker to scoop up dip.
Sift flour and soda together; set aside. Over medium heat, bring water, dated, apples and raisins to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat and add margarine; stir until melted. Pour into large bowl, cool slightly. Stir in flour and soda mixture, oatmeal, beaten egg, vanilla and chopped nuts until well blended. Cover and refrigerate overnight. Drop by teaspoon 2-inches apart on greased cookie sheet. Bake at 350° for 12 to 14 minutes. Cool on rack. Store in refrigerator in airtight container.
You can substitute white chocolate or peanut butter or baking M&M's for more variety.
Combine lemon juice and honey. Stir to dissolve. Add water; pour over ice cubes. Makes 1 serving.
In a bowl combine ham, bread crumbs, eggs and pepper and mix well. Chill. Form into 60 balls and set aside. Drain pineapple, reserving 3 cups of juice. Place juice in a saucepan with sugar, vinegar and dry mustard; cook and stir over low heat until sugar is dissolved. Arrange pineapple slices in the bottom of ungreased baking dishes. Place a ham ball on each pineapple slice. Pour sugar mixture over all. Cover. Bake at 350° for 1 hour or until ham balls are thoroughly cooked.
Mix well, adding oil last. Can be stored for 2 weeks in a refrigerator.
Alternate layers of sliced potatoes and chopped onion in a 2 1/2-quart casserole dish. Salt and pepper as you go. Mix the soup and milk and pour over potatoes and onion. Bake, covered, at 350° for 1 1/2 hours. Last 15 minutes, uncover and spread shredded cheese over top.
Peel oranges, trim off and discard white part of rind. Put orange pulp and rind, cranberries, and apples through food chopper. Add sugar, and mix well. Pour into containers. Seal and freeze, or cover and refrigerate, but use relish within two weeks. Makes 4 pt. Serve partly thawed with turkey at Thanksgiving or with chicken, or can be put with jello for salad.
Mix first three ingredients. Add remaining ingredients and mix well. Pour in large greased pie plate. Bake at 350° for 45 to 55 minutes.
After removing seeds, grind peppers.	Add vinegar and sugar. Boil for 2 minutes. Add Certo and let stand for about 10 minutes. Add green food coloring.	Use 1/2 pint jars. Be sure to seal them.
Combine popped corn, pretzels and cereals together in a large pan or Dutch oven that has been sprayed with nonfat cooking spray. Combine sugar, Butter Buds, syrup and salt in a large saucepan. Bring to a boil and boil for five minutes. Remove from heat. Quickly stir in baking soda. Pour over popped corn mixture and stir together quickly before the sauce hardens. Mix until everything is lightly coated. Spread on four cookie sheets that have been covered with foil and sprayed with a nonfat spray. Bake at 250° for 30 minutes. Remove from oven and let cool until hardened. Break apart and store in airtight container. Yield: approximately 8 to 9 quarts, 36 (1 cup) servings, 0.28 fat g and 33.4 calories.
Boil 1 minute sugar, butter and milk. Add chocolate chips. Beat slightly or until thick enough to spread.
Boil 1 minute. Put pan in cold water and beat until frosting lightens in color.
Blanch snow peas by pouring boiling water over them in a colander. Rinse with cold water and drain well. Drain the corn.
Drain corn, kidney beans and string beans. Chop onion and bell pepper. Mix all together.
Chop or shred cabbage and set aside. Heat butter and oil in large saucepan. Add onions, green pepper and celery and saute 5 minutes on low heat until tender. Add cabbage and garlic. Cover and cook on low heat for 10 minutes until cabbage is tender. Stir in whipping cream. Mix bread crumbs and 1/2 cup cheese and set aside. Add remaining cheese to cabbage mixture. Stir in salt and pepper and put cabbage mixture in a 2-quart casserole. Top with bread crumb and cheese mixture. Bake at 350° for 20 minutes until crumbs are golden brown.
Beat first 3 ingredients well. Add zucchini, mix. Mix all dry ingredients together and add to mixture and mix. Add vanilla and extract. Bake at 350° for 20 to 25 minutes in muffin tins.
Melt butter. Add other ingredients in order listed. Pour into unbaked pie shell. Bake approximately 30 minutes at 350°.
Cream sugars and mayonnaise. Add eggs and all other ingredients. Drop by teaspoons onto greased cookie sheet. Bake at 350° until lightly browned. Dough should be slightly stiff. But if it appears dry and crumbly, add 1 teaspoon milk at a time until dough sticks together.
Line ungreased jelly roll pan (not a cookie sheet) with square graham crackers. Melt oleo with brown sugar in a small saucepan. Bring to a boil and boil 3 minutes; remove from heat. Stir in chopped nuts. Pour mixture over graham crackers and spread until all are covered. Bake at 325° for 10 to 12 minutes. Watch carefully; do not brown. Top should bubble up well. Cut into bars (1/2 square) while still warm and remove to cooling rack. These freeze well and seem to disappear just as they come from the freezer without thawing.
Get a skillet and turn the stove to medium. Then put some Crisco in the pan. Then get out the bacon, lettuce, bread and mayonnaise. Then get 4 slices of bacon and put it in the frying pan. Then get your two pieces of bread and put them in the toaster. Go back to bacon and flip it over. Stand by your pan and keep flipping until crisp. Go back to your toast and put the mayonnaise on. Last of all put bacon on bread, lettuce on bread and now you are done. Enjoy.
Brown hamburger with chopped onion; drain off fat. Add rest of ingredients and cook slowly (simmer) for 2 hours, stirring occasionally. Makes 16 (1-cup) servings.
Advance preparation: Place toffee bars between 2 pieces of waxed paper; crush with rolling pin. Set aside. Combine remaining ingredients; chill well. Whip to custardlike consistency. Fold in crushed toffee. Spoon cream mixture into three 3-cup refrigerator trays. Freeze firm. Makes 8 cups ice cream.
Mix ingredients together. Grease and flour 11 x 13-inch pan. Pour into pan and bake at 350° for 40 or 45 minutes.
Puree raisins and brandy in blender. Stir in sugar, sour cream, cinnamon and nutmeg. Pour over fresh chilled strawberries.
Moisten the bread crumbs with the milk. Combine the beef and seasonings. Shape into large patties and place in a baking dish.
Put in oven and bake with love. Check every 30 minutes. That's what makes Christmas Day.
Fry bacon in iron skillet. Crumble cooked bacon. Dice onion; saute. Add rice. Cover well with soy sauce, stirring mixture. Cover and let simmer 15 minutes.
Heat oven to 350°. Cook macaroni as directed on box, using only half the water and salt. Blend soup and milk. Stir in cheese, onion, drained macaroni and beef. Fold in eggs. Pour into an ungreased 1 1/2-quart casserole. Cover and bake for 30 minutes.
In large saucepan, heat the 1 tablespoon oil. Add onion and garlic. Saute. Add chiles, chicken broth, tomatoes and seasonings. Simmer 45 minutes to hour.	Add chicken and cook 10 or 15 minutes. Garnish with cheese and avocado. Serve over Doritos. This doubles and freezes well.
Beat egg whites with water, salt and vanilla until foamy. Add cream of tartar; beat until mixture stands in peaks. Add 1 cup sifted sugar, one-fourth at a time, beating well after each addition. Sift together the remaining cup of sugar and the flour. Fold into egg white mixture. Bake in tube pan at 375° for 30 to 35 minutes. Test with toothpick and bake longer if necessary. Place the tube pan upside-down on cola bottle to cool.
Combine broth, water, carrots, and broccoli in large pot. Bring to a boil and boil for 10 minutes. Add 1/2 bag hash brown cubes. Cook 10 more minutes. Lower heat and add 8 to 12 oz. of grated Velveeta cheese. Add 1 can evaporated milk and a little flour to thicken.
To keep carved pumpkins from shriveling, spray them inside and out with a spray antiseptic to kill bacteria.
Prepare cake mix as directed on package. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Cool in pan 15 minutes. Pierce with fork at 1/2-inch intervals. Dissolve Jell-O in boiling water; pour over cake. Chill 3 to 4 hours. Garnish with whipped topping and fruit. Makes 12 servings.
Combine first 5 ingredients in a large bowl. Stir in the mayonnaise and hot pepper sauce; mix well. Cover and refrigerate at least 1 hour before serving. Yield: 10 servings.
Mix and bake cornbread as directed on box. Let completely cool and crumble into bowl. Add remaining ingredients and mix well.
Preparation time 20 minutes. Resting time 30 minutes. Cooking time 4 minutes per batch. Yield: 10 to 12 pieces.
Spread cream cheese on ham slices. Add green onions. Cut lengthwise. Roll up and cut in quarters. Easy. Enjoy.
Combine dates and raisins in bowl, pouring boiling water over and set aside to cool. In large bowl, stir together flour, baking soda, baking powder and salt. Stir in egg whites and vanilla into cooled date mixture. Add date mixture and almonds to flour mixture, stirring until well blended. Spread evenly into a 9 x 5 x 3-inch baking pan and bake for 40 to 50 minutes at 350°, or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely. Wrap and store overnight before serving. Makes 1 loaf.
Chop pastrami and onion tops. Mix all ingredients. Chill for several hours or overnight.
In a 9 x 13-inch pan, layer Doritos, chicken, tomatoes and Ro-Tel tomatoes. In mixing bowl, combine reserved broth and soups. Pour over layered mixture. Top with desired amount of cheese. Bake at 350° for 30 minutes or until cheese melts.
Melt 1 cup of finely cut up marshmallows and Jell-O in 1 cup of hot water until completely dissolved.
Place chopped cabbage and peppers in bowl. Mix together other ingredients, chill before pouring over cabbage and pepper, mix well. Serve. Refrigerate any leftovers.
Boil the gizzards and livers in water or stock to which have been added Worcestershire sauce, salt and pepper. Boil about 30 minutes; remove gizzards and livers (keeping liquid); grind and set aside. In a Dutch oven or heavy skillet, saute the onions, celery and peppers in the drippings, oil or margarine until browned. Brown ground meat and sausage in separate skillet; pour off excess grease. Put vegetables, gizzards, livers, meat and sausage in Dutch oven. Saute about 5 minutes. Add 1 cup of reserved liquid and simmer about 1 hour. Add liquid if needed. Cook rice and mix with meat mixture. Bake in a covered dish at 325° for 30 minutes. Serves 4 or 5. Freezes well if you wish to double the recipe.
Combine squash and onions, soup, sour cream, eggs and carrots in greased, 13 x 9 x 2-inch pan or casserole dish. In small bowl, combine stuffing and margarine; pour evenly over squash. Top with cheese. Bake at 400° until lightly browned.
Drain and flake crab. Combine all except rolls and mix well. Separate rolls into 3 layers each. Spoon on crab mixture. Bake on an ungreased cookie sheet in a 400° oven for 10 to 12 minutes or until golden brown. Makes 36.
Boil butter and brown sugar. Layer crackers in a cookie sheet. Pour mixture over crackers, cover completely.
Cook apples, water and vinegar in crock-pot 10 to 12 hours (cored and chopped apples, not peeled), until they are mushy. Cook on low heat for 3 more hours, then mix cinnamon, cloves and sugar. Puree in strainer and return apples to crock-pot. Add spices and sugar. Cook 2 hours, uncovered, in crock-pot. Pour into hot jars and seal.
Boil fish fillet in water for 5 minutes. Then remove fish to cool. Add to the water sliced potatoes. Let them cook until well dissolved. Then add onion and diced potatoes. When onion starts getting soft, add sliced tomatoes.
Cream Crisco and margarine, add sugar and eggs. Cream well. Sift flour, salt and baking powder together, add to creamed mixture with milk. Add vanilla and mix well. Pour into 3 layer cake pans that are greased and floured. Bake at 350° for 30 minutes.
In medium bowl stir cream cheese and sour cream until blended. Stir in soup mix, artichokes, shrimp (or crab meat), red pepper and hot pepper sauce until well mixed. Spoon into 9-inch quiche dish or pie plate. Bake in 375° oven for 25 minutes or until lightly browned. Makes 4 cups. Great on crackers.
Crust: Mix flour, powdered sugar and butter. Add water and blend to consistency of biscuit dough. Spread mixture over pizza pan, dipping hand in flour as necessary. Place in preheated 400° oven for 7 minutes. (Refrigerate; let cool.)
Cut beef into 1-inch chunks. Brown beef in hot shortening. Add onion and garlic and stir until onion is tender. Mix catsup and other seasonings. Add to skillet and stir to mix. Add 1 1/2 cups of water. Cover and simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup cold water; stir into meat mixture. Heat to boiling, stirring constantly. Boil 1 minute. Pour over cooked noodles. Garnish with parsley, if desired.
Chop onion fine. Cook in margarine until tender. Mix with the listed ingredients. Put in a casserole. Put cheese on top. Cook in 300° to 350° oven until it bubbles. Top with onion rings and heat.
Heat hamburger. Add garlic and brown. Add sauce and seasonings. Cover and simmer 15 minutes. Cook noodles. Put layer of noodles, sliced cheese, cottage cheese, meat sauce and Parmesan cheese. Bake at 375° for 15 minutes or until bubbly.
Mix by hand, then press into a 9 x 13-inch pan. Bake 15 minutes in a 350° oven.
Soften cream cheese to room temperature. Chop green peppers and onions in blender. Mix all ingredients, except the nuts. Put in fridge to chill. Roll into balls or logs and roll in crushed nuts.
Mix all ingredients and pour into a greased and floured pie plate. Bake at 325° for 25 minutes.
Put salt, sugar, butter and flavoring into a pan with the water and bring to boil. Sprinkle in the washed rice, add the peeled, cored and sliced apples and simmer gently until done. Add sugar to taste and serve with sugar and cinnamon. Cooking time, about 45 minutes.
Brown breasts in butter. Combine soups and milk and pour over chicken. You may refrigerate this dish if you wish to prepare it ahead of time. When ready to bake, add sherry. Cover and bake at 350° for 2 hours.
Mix all ingredients in a large mixing bowl. Pour into greased and floured Bundt pan. Bake at 350° for 75 to 85 minutes.
Blend together first 3 ingredients. Add the remaining ingredients. Cover cookie sheet with foil and drop 1/4 teaspoon of dough (far apart). Bake at 350° for 5 to 10 minutes. Cool and slip off with spatula.
Combine ingredients in fairly large cooking pan (not aluminum). Bring to a boil, breaking larger pieces of tomato while heating. Pour into oiled 8-cup mold (or serving bowl if desired to be spooned out). Chill until firm for 3 to 4 hours. Unmold or cut in squares and serve on lettuce leaves. Makes 8 to 12 servings.
Spread crackers in deep pan. Mix dry ingredients in melted butter. Pour over crackers and stir. Bake at 200° to 225° for 1 hour, stirring frequently. Let cool in oven.
In large bowl, combine all ingredients. With electric mixer beat at medium speed 4 minutes. Pour batter into greased and floured 10-inch Bundt pan. Bake at 350° for 50 minutes or until toothpick inserted in center comes out clean.
Cream Crisco, sugar, and eggs. Make a paste of the food coloring and cocoa. Add to mixture. Add salt, flour, buttermilk and vanilla. Mix in but do not beat, the vinegar and soda. Bake at 350° for 30 to 35 minutes. Frost with cream cheese frosting.
Cut dates in quarters. Mix flour, baking powder, salt and sugar. Add dates and nuts to mixture. Beat eggs and melted shortening. Add vanilla. Pour into greased and floured pan (square). Bake in preheated oven at 350° for 20 to 25 minutes.
Mix ingredients. Put in bottom of unbaked pie crust. Cover with top crust. Bake at 425° for 40 to 45 minutes.
Beat all together and freeze. Put in fancy dessert dishes or large wine glasses. Put a little whipped cream and a cherry on top. Makes about 8 to 10 servings.
Cut chicken into thin strips. Mix next 10 ingredients. Stir in chicken strips. Thinly slice peppers and onion. In hot oil, cook peppers and onion, stirring quickly and frequently. Add chicken mixture; cook and stir until chicken is no longer pink and sauce has thickened. Place a little chicken/pepper/onion mixture in the middle of a flour tortilla. Add lettuce and salsa as desired.
Combine ingredients, then spoon into baking casserole dish. Top with 1/4 cup chopped walnuts. Bake at 350° for 20 minutes. Use with vegetables and/or crackers.
Melt cheese and margarine. Add vanilla. Combine sugar and cocoa. Combine both mixtures and stir until well blended. Spread in 11 x 16-inch pan. Nuts, raisins or coconut may be used, if desired. Makes a lot.
Melt margarine in casserole dish. Mix chicken with Veg-All and soup; pour over margarine. Pull biscuits apart and put on top. Dot with margarine. Bake in 350° oven until biscuits are done.
Mix eggs, sugar, buttermilk and butter together. Add soda and spices. Add flour; mix well. Add raisins, fruit and nuts. Put into four 9-inch round pans (greased and floured lightly). Bake slowly at 275° until fluffy.
Combine mustard, brown sugar, vinegar, salt and pepper. Fry bacon; drain on paper towel. Saut onion in bacon grease. Drain all but 1 tablespoon grease; add beans, sauce and brown sugar mixture, salt and pepper. Add bacon bits and bake in 9 x 11 pan for 30 minutes at 325°.
Mix sugar, cornstarch and 7-Up. Cook until thick and clear. Add jello and stir until dissolved. Cool. Cut off tips of strawberries. Put strawberries upright in baked pie crust. Pour filling over strawberries. Cool 4 to 6 hours. Serve with Cool Whip topping or plain.
Mix hash browns, cheese, soup, onion, salt and sour cream well. Pour into a 13 x 9-inch baking dish. Mix cornflakes (slightly crushed) and margarine together. Put on top of hash brown mixture. Bake at 325° for 1 hour.
Mix together and pour over bone-in chicken breast. Bake at 350° for 1 hour (30 minutes covered, last 30 minutes uncovered).
Mix together and pour into a 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Melt oleo (or butter) and blend in flour and spices. Add salmon liquid and milk. Cook over medium heat, stirring until thick. Stir in spaghetti, mushrooms and salmon. Sprinkle with crumbs and Parmesan. Bake at 350° for 35 to 40 minutes. Serves 4 to 6.
Put 1 cup bran in a small bowl. Add water; stir once and let stand to soften. Cream the margarine and sugar in a mixing bowl. Beat eggs slightly. Combine the flour, soda and salt. Combine the softened bran, the remaining bran, eggs, flour mixture and buttermilk with the margarine and sugar and stir until thoroughly mixed. Pour into a plastic container. Cover tightly and store in the refrigerator for a minimum of 12 hours and a maximum of six weeks. About 25 minutes before serving, preheat the oven to 400°. Spoon the batter into Teflon-lined or buttered muffin tins, filling them 2/3 full. Bake 18 minutes and serve.
Dip tortillas into chicken stock to soften, line casserole dish with tortillas. Layer with chicken, onion and green chilies. Mix the soups, Rotel and 1/2 of the chicken stock and pour over layered chicken mixture. Top with cheese. Sprinkle with chili powder, cilantro and garlic salt. Bake at 350° for 30 minutes, covered. Uncover and bake for an additional 15 minutes. Let stand for 30 minutes before serving. Serve with refried beans and tossed salad.
Mix sugar and syrup together in a 2-quart saucepan. Bring to a boil over medium heat. Remove from heat and add peanut butter. Mix well. Add cereal and mix well. Drop by teaspoon onto waxed paper. Let cool. You can also add coconut.
Moisten bread with milk. Then mix all the ingredients together and place in 9 by 13 inch casserole pan. Crumble corn flakes for topping. Bake at 350° for one hour. Great with ham or pork roast!
Mix graham cracker crumbs with 1 stick of butter. Pat into 9 x 12-inch pan. Beat powdered sugar, eggs, 1 stick of soft butter and cream cheese. Spread mixture over graham cracker crust. Cover with sliced bananas. Spread can of well drained crushed pineapple over bananas. Cover with Cool Whip. Sprinkle chopped nuts on top. Chill about two hours before serving.
Blend the eggs, water and oil. Gradually add cake mix and pudding mix. After this blend is smooth and well mixed, add the chocolate chips. Grease the cake pan. Bake in a preheated oven at 350° for 35 minutes.
Melt drippings and butter together but don't get too hot. Combine cereals, peanuts and pretzels in large roasting pan. Pour bacon mixture over and stir well. Combine seasonings and sprinkle over cereals while continually stirring. Place in oven for 1 hour at 225°. Stir every 15 minutes. Cool and store in airtight container.
Cream 1/2 cup peanut butter and butter. Add brown sugar, beating at medium speed until mixture is light and fluffy. Add flour; mix well (mixture will be crumbly). Reserve 1 cup of mixture for topping. Lightly press remaining mixture into an ungreased 13 x 9 x 2-inch pan. Bake at 350° until golden brown. Cool and set aside.
Grease casserole. Add first 6 ingredients in order given, seasoning layers with salt and pepper. Blend soup with water and pour over top layer. Place can of red beans on top. Bake 1 1/2 hours in 350° oven.
Cook broccoli for 5 minutes in boiling salt water. Drain well. Combine soup, mayo, egg, cheese and onion; mix well. Add broccoli and spoon into lightly greased baking dish. Dot with margarine. Sprinkle top with crushed crackers. Bake at 350° for 30 minutes.
Slice cucumbers and onions thin. Mix vinegar, sugar, salad dressing and milk all together. Mix until it is creamy. Add cucumbers and onions; serve cold.
Dissolve saltpeter in small amount of warm water. Mix all ingredients and stir in enough water to make a thick paste and rub into meat. Drain next morning and apply the rest of mixture. Enough for 200 pounds of meat.