HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cake in half. Add half of ingredients, then rest (in order). Put chopped nuts on top if desired.
Make a sauce of soups, tomatoes and broth. Layer in a casserole, beginning with chicken, cheese, onion, Doritos and sauce. Make 2 layers. Top with remaining cheese. Bake for 30 to 45 minutes at 350°.
Saute onion in butter and olive oil. Add garlic and anchovies; saute 10 minutes. Add tomatoes (2 large cans), tomato sauce, basil, 2 tablespoons sweet pepper flakes (or fresh pepper), sugar, salt and pepper. You may need very little salt because the anchovies give it a little salt. Cook 50 minutes. It is a thin sauce.
Spray 8 x 10-inch baking dish with Pam. Spoon cherry pie filling in each tortilla and fold in dish with folded side down. In saucepan, add 1 cup water, sugar and margarine. Bring to a boil and pour over tortillas. Bake at 350° for 45 minutes. I cover mine for 30 minutes with foil to keep the tortillas from getting hard and then uncover the last 15 minutes to brown. Serves 6.
In mixing bowl beat eggs. Add honey, oats, brown sugar, butter and nuts. Mix well. Pour into pie shell. Bake at 350° for 40 to 45 minutes or until browned and knife inserted near center comes out clean. Cool. Serve with whipped cream if desired.
Combine all ingredients (except potatoes and carrots) thoroughly. Pack firmly into a 9 x 4-inch loaf pan.
Heat oven to 425°. Melt butter in 13 x 9 x 2-inch baking dish. Mix baking mix, paprika, salt and pepper. Coat chicken. Place in dish. (Dish and butter should be hot.) Bake 35 minutes; turn chicken and bake 15 minutes more or until well done.
In a large bowl mix sugar, butter, milk, creme de menthe and creme de cacao until creamy. Spread over brownies. Refrigerate for 15 minutes. Melt chocolate (use the microwave for 1 minute on High, then stir). Spread evenly over creme de menthe mixture. Chill for at least 3 hours. Cut into 1-inch squares.
Cool pie shell first! Melt chocolate and butter over double boiler. Mix flour, sugar and salt. Stir into chocolate. Add milk slowly; continue stirring. Cook until fully thickened (15 minutes). Beat egg yolks well. Take chocolate and mix in yolks. Beat thin. Put in chocolate mix. Cool about 1 minute, then remove from heat. Cool partially and stir in vanilla, then put in pie shell. Put meringue on top, then bake about 12 minutes at 350°.
Mix first 4 ingredients together; beat 2 minutes, then add can of frosting. (Stir in; do not beat.) Pour into greased and floured tube pan. Bake at 350° for 45 minutes or until tested done. Sprinkle with confectioners sugar or drizzle with caramel frosting.
Combine margarine, crumbs and sugar. Press into 8 or 9-inch square pan. In bowl, beat egg yolks. Stir in sweetened condensed milk, then ReaLemon. Pour into crust. Top with whipped topping.
Place all ingredients in a blender and blend well. Serve on crackers like jelly or over low-fat ice cream.
Combine in large bowl 3 cups flour, sugar, dry milk powder, salt and yeast. Add warm water to flour mixture and stir to make a batter. Add remaining 2 cups flour to make a stiff batter. Cover bowl and put in warm place to double in bulk, about 1/2 hour. Stir down with a wooden spoon. Add soda which has been dissolved in water. Place batter in two large greased loaf pans. Let rise until double in bulk, about 1/2 hour. Bake in 400° oven for 25 minutes. Bread must be toasted to obtain its full flavor. Makes 2 loaves.
Cook and stir ground beef until brown. Drain. Stir in beans, tomato sauce, seasoning mix, onions, green peppers, mustard and chili powder. Heat to boiling, stirring constantly. Spread in pie plate. Cool. Top with sour cream, shredded lettuce and shredded cheese. Makes enough for a party. Serve with chips.
In individual glasses, layer ice cream, apples, cereal and Mrs. Butterworths syrup. Repeat layering, ending with syrup. Top with whipped cream and half pecan or walnut garnish, if desired. Makes 6 to 8 servings.
Spray 12-inch skillet with cooking spray. In skillet, melt margarine.	Add potatoes, onion, salt, pepper and caraway seed. Cover and cook until potatoes are tender and brown, about 15 minutes, turning potatoes occasionally with pancake turner. Remove skillet from heat.	Sprinkle potato mixture with cheese. Cover skillet until cheese melts.
Cook cabbage in boiling, salted water for 15 minutes. Saute onion in butter until tender. Stir in flour; add tomatoes, Worcestershire sauce, salt and pepper. Toast in oven the buttered bread, cubed. Drain cabbage. Grease 2 casseroles. Put in layer of cabbage, layer of sauce, then bread cubes and cheese; layer cabbage again, sauce, bread cubes and cheese (make 2 or 3 layers). Bake at 375° for 30 minutes (15 minutes covered and 15 minutes uncovered). Freezes well.
Pour into a 9-inch unbaked pie shell. Bake at 350° for 45 minutes.
In large bowl, stir boiling water into gelatins until completely dissolved. Stir together mayonnaise, sour cream, cottage cheese, pineapple, horseradish and pecans. Stir into gelatin mixture, mixing well. Pour into 1 1/2-quart mold. Chill several hours or until set.
Cook and stir ground beef and onion in Dutch oven until brown; drain. Stir in sauce mix, water, basil, salt, pepper and tomatoes (with liquid); break up tomatoes with fork. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally; 10 minutes. Stir in macaroni and Veg-All (with liquid). Cover and cook until macaroni is tender, 10 to 15 minutes longer. Stir in parsley. About 9 1/2 cups soup.
Place jelly and mustard in crock-pot. Cook on high until well blended when stirred. Cut wieners to desired size (about 3/4-inch pieces). Add wieners to crock-pot. Cook on high for several hours, until wieners are well cooked. Serve with toothpicks.
Mix all ingredients together. Place in greased casserole (Pam). Bake at 350° for 30 minutes.
Cook carrots until tender and drain, reserving 1/4 c. of liquid. Add mayonnaise to carrot liquid and mix well/ Put carrots into 9 X 13 casserole dish and pour mayonnaise mixture over carrots. Sprinkle with flavored breadcrumbs.
Peel eggplants and slice thinly. Cook in boiling water for 5 minutes. Brown beef, onion and pepper in a large skillet. Add flour, salt, pepper, oregano, tomato sauce and tomato paste. Mix well; cook until thickened. In two 1 1/2-quart casserole baking dishes, mix layers of drained eggplant slices and meat mixture. Repeat and top with cheese. Bake at 350° for 30 minutes. Serves 8
In double boiler melt chips, add noodles and cashews. Stir well just to cover noodles and cashews. Drop on wax paper.
Boil chicken and dice. Set aside in bowl. Mix soups and chiles together; add small amount of broth to soup mixture. Grease bottom and sides of baking dish. Begin to layer ingredients: crushed chips, spoon on soup mixture, chicken and cheese. Repeat layers until chicken is gone. It doesn't usually take all of the soup, depending on how much chicken is used. Bake at 350° for 30 to 45 minutes.
Boil unopened can of condensed milk in a large pan of water for 5 hours. Make sure the can is always submerged. In graham cracker crust, slice apple with skin. Pour taffy from condensed milk over apple slices. Sprinkle with chopped nut topping.
Combine sugar, water, cream of tartar and salt in a saucepan. Bring to boiling, stirring until sugar dissolves. Very slowly add sugar syrup to the egg whites in a bowl. Beat constantly with a hand mixer until stiff peaks form, about 7 minutes. Yields frosting for 2 (8 or 9-inch) layers or one 10-inch tube cake.
Sift flour, baking powder, soda and spices together. Cream oil, eggs and sugar. Add apple butter, raisins and nuts to the oil, eggs and sugar. Then add the sifted dry ingredients; mix well. Pour into a 9 x 5-inch loaf pan.	Bake in a 375° oven for about 1 1/2 hours. Yield: 1 loaf.
Heat oven to 325°. Melt margarine in 9 x 13-inch dish. Then add both cans of corn and macaroni. Stir well, then add cheese. Bake, covered, with foil for 1/2 hour, then uncovered for an additional 1/2 hour.
Preheat oven to 350°. Grease and flour 13x9x2in pan. Prepare, bake, and cool cake according to directions. Combine topping mix, pudding mix, milk, and vanilla extract in large bowl. Beat at medium speed until stiff. Spread over cooled cake. Place cherry, banana slices, pineapple pieces, and nuts randomly on top and drizzle with fudge. Refrigerate until ready to serve.
Soften bread in milk; add egg. Mix meats. Add onion, parsley, salt and pepper. Combine mixtures; form into balls. Roll in flour. Brown in fat. Add tomato juice and Kitchen Bouquet. Simmer 10 minutes. Add water, carrots and celery. Cover; simmer 30 minutes. Add peas; cook until peas are hot through.
Mix sugar, cocoa, milk and butter in saucepan. Bring to a boil; boil for 3 minutes. Stir while boiling. Take off heat. Add vanilla and peanut butter. Stir until peanut butter has melted. Add oatmeal. Drop on waxed paper by spoonfuls. May be eaten warm or cold.
Spread ribs on cookie sheet; salt and pepper them. Place in oven at 400° for 35 minutes or until browned. Place ribs in crock-pot and pour on remaining ingredients. Cook on high for 2 hours or on low for 6 hours. These are not greasy.
Bone and skin chicken breast; cut into 1-inch cubes. Mix pancake mix, salt and pepper; add water until creamy batter consistency. Heat canola oil in skillet to 375°. Add chicken to batter; stir and begin dropping battered chicken cubes into hot oil. Turn after golden brown on one side. Remove after other side is golden brown and drain on plate with paper towel. After all chicken is fried, put in a bowl. Heat soup with water added until gravy thickens; add soy sauce. Pour over chicken. Sprinkle with onions and cashews. Serve with rice. Serves 4 to 6.
Mix pudding as directed. Add Cool Whip and pour into 9-inch baked pie shell. Top with crushed cookies. Fat-free and guilt free.
Fry bacon and break into tiny pieces. In same pan saute the bell pepper, celery, onions and salt and pepper until it becomes clear. Add raw rice, hot water and the shrimp. Simmer slowly, covered, about 30 minutes.
Mix oil with vinegar, water, lemon juice, garlic and seasoning. In large salad bowl with tight fitting lid, toss the oil mixture with the broccoli. Let marinate all day or overnight, tossing the mixture several times before eating. Refrigerate.
In a large bowl, combine all of the ingredients thoroughly. Add pecans last to mixture. Pour into pastry shell. Bake at 400° for 15 minutes; reduce heat to 350° and bake for 30 to 35 minutes. Pie is done when outer edge of filling is set and center slightly soft.
Dissolve jello in boiling water. Then add cold water. Drain fruit cocktail, reserving juice. Add fruit to jello. Pour half of this mix into an 8 x 8-inch Pyrex dish to form first layer of salad. Chill.
Brown sausage; remove from pan and drain. Saute mushrooms and onion; drain. In a large bowl, mix together milk, eggs, mustard, chives and soup. Add bread and 1 cup cheese; mix. Add sausage, mushrooms and onion; stir. Pour into a greased 9 x 13-inch pan. Refrigerate overnight.
Melt margarine in large saucepan on low heat. Add marshmallows. Stir until melted. Stir in Rice Krispies. Put in greased 9 x 13-inch pan. Press down with spatula. Let cool and cut with a sharp knife.
Melt shortening in large skillet. Brown beef on all sides. Add salt, tomatoes, brown sugar, vinegar, onion and bay leaf. Cover skillet. Lower heat. Le simmer for 2 hours, until beef is tender. Add pepper strips to beef. Cook 10 minutes to blend all flavors. Serve with rice. Yields 6 to 8 servings.
Stir together in order lettuce, oil, Worcestershire sauce, cheese, salt, pepper, egg, lemon juice and garlic. Toss. Add bread cubes.
Combine all ingredients. Chill 1 hour and stir before serving. May be served in a bread bowl or with crackers.
Brown hamburger meat and drain. Cook broccoli as directed on package. Combine all ingredients in casserole dish. Bake at 350° for 30 to 45 minutes.
Cook in a non-stick skillet for 5 to 7 minutes on medium heat. Cool on wax paper and break apart. Enjoy!
Bring cheese to room temperature. Mix together cheese and pie crust mix until well blended. On a lightly floured board, roll out to about 1/8 inch thick and cut into any shape you desire. Sprinkle with paprika and bake at 375° for 10 minutes.
Pour melted margarine and orange juice into a baking dish. Add scallops. Sprinkle with bread crumbs and cheese. Bake at 350° for 25 to 30 minutes.
Chop sausage, onion and bell pepper in skillet. Cook and brown, then drain off grease. Add soup, rice and pimentos. Mix together. Put in pan and bake at 325° for 30 minutes. Add cheese on top.
Combine milk, sugar, egg yolks, butter and vanilla in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Add coconut and pecans; beat until spreading consistency. Makes enough frosting to cover a 3-layer cake.
Soak rice in hot water for 15 minutes. Wash rice in cold water. Cook in 2 cups of water and cinnamon. When water has evaporated, add sugar and milk until it boils. When rice is cooked, add lightly beaten yolks. Boil for a few minutes and serve in large plate garnished with raisins.
Combine potatoes, soup, milk and 1/2 of the onion rings. Pour into well-greased crock-pot. Cook on low for 7 to 9 hours. Sprinkle rest of onion rings on top when done.
Wash and simmer chicken, covered in salted water until chicken is very tender. Remove chicken and reserve broth. Debone chicken and cut into long, thin slices.
Cook first 4 ingredients, stirring until sugar is dissolved, then cook without stirring until mixture forms a soft ball when dropped in cold water. Cool to lukewarm. Beat until begins to thicken. Add vanilla and 1 tablespoon cream or milk. Continue to beat until ready to spread.
Preheat oven to 350°. In skillet, lightly brown sliced franks with onion, butter, mustard, allspice and pepper, mixing well. Pour beans into a baking dish. Add catsup and brown sugar; mix well. Spread evenly over the bottom of the dish. Layer franks over the beans. Top with cheese, if desired. Bake for 30 minutes. Serves 8.
Bring 1 inch of water to a boil with 1/2 teaspoon salt in a medium saucepan; add cauliflower. Cover and cook 8 to 10 minutes until crisp-tender. Drain and keep warm.
Place all ingredients in shallow baking dish in alternating layers. Bake 1/2 hour in moderate oven at 350°.
Slightly beat egg and add the vinegar, water and salt. Mix in shortening and add flour. Roll out on floured table.
Rinse chicken. Place on baking dish. Sprinkle oregano, garlic, salt and pepper to taste. Coat chicken with olive oil. Bake in 350° oven for 1 1/2 hours. Turn chicken occasionally while cooking (3 or 4 times).
Melt chocolate morsels and butterscotch morsels in top of double boiler. Add peanuts and noodles. Spoon onto cookie sheet covered with waxed paper. Refrigerate until hard.
Cook and stir onion, pepper and mushrooms until tender. Stir in remaining ingredients except spaghetti. Cover and simmer 1 1/2 hours, stirring occasionally. Make spaghetti noodles.
Peel a 1/2-inch strip around center of each potato. Cook potatoes, covered in boiling water, for 20 minutes or until tender. Drain potatoes. Add remaining ingredients, tossing well to coat.
Drain pineapple chunks, reserving 1/2 cup juice. Combine cheese, sugar and flour, mix well. Add pineapple juice then pineapple. Crumble Ritz crackers over top of mixture.
Cream sugar and margarine. Add egg and vanilla and beat for 1 minute. Set aside. Sift together baking powder and salt. Add to creamed mixture alternating with milk. Add raisins. Place in loaf pan and bake at 350° for 45 to 50 minutes.
Combine tomatoes, oil, parsley, onions and basil. Cook 5 to 7 minutes. Grate lemon rind. Sprinkle over tuna with lemon juice. Toss with pepper. Add to tomato mixture and cook for 5 to 7 minutes. Add to cooked linguine.
Put casserole dish in oven with 1 tablespoon butter at 200°. Fry sausage with 3 tablespoons butter and 1 clove minced garlic. Boil vermicelli; drain. Toss all ingredients in warm casserole and serve.
Combine peanut butter, raisins, honey, cocoa and vanilla in a bowl; stir until well blended. Spread chopped nuts, crushed cereal or shredded coconut in flat pan or dish; drop cocoa mixture by teaspoonfuls and roll into desired coating until well covered. Chill. Makes about 30 candies. You get more if you make them smaller.
Place corn syrup, sugar and butter in a saucepan. Bring to a boil. Remove from heat. Add peanut butter. Combine with cereal.
Combine oil, curry powder, Worcestershire sauce and cayenne pepper in skillet. Heat until well blended. Add nuts. Stir until well coated. Line a cookie sheet with brown paper and spread nuts evenly over pan. Bake in a 300° oven for 10 minutes. Store in an airtight container.
Spread chicken (after deboned) in a buttered casserole dish. Mix soup and sour cream well and pour over chicken. Crumble Ritz crackers fine. Spread over the top of chicken. Melt margarine and dribble over the top. Bake 35 to 40 minutes at 350°.
Brown beef in hot oil. Add onion and celery and cook until liquid is clear. Add beans, tomatoes and rest of ingredients. Simmer 15 minutes. Layer cabbage and meat in greased casserole. Top with grated cheese. Bake at 350° for 45 minutes.
Combine sour cream, lemon juice, sugar, salt, pineapple, bananas and food coloring; mix well. Fold in nuts and cherries. Place 12 cupcake papers in muffin tins. Spoon mixture into cups evenly. Cover with plastic wrap and freeze.
Combine soup mix and 1 1/2 cups water and bring to a boil. Reduce heat and simmer 5 minutes. Add mushroom liquid and milk. In a large skillet, melt butter. Cook onions until tender, but not brown. Blend flour, salt and pepper. Add soup mixture; cook and stir until thick and bubbly. Add mushrooms, chicken (cut up), peas and pimiento. Pour into 1 1/2-quart casserole. Bake at 350° for 45 minutes. Serves 8.
Saute onion and garlic in oil. Add broth, sauce, cumin, chili powder, jalapeno, salt and Worcestershire sauce. Bring to boil; cover and simmer for 1 hour. Add chicken and tomato; cook for 5 minutes.
Cook seashells until tender, but firm; drain. Mix heated spaghetti sauce with macaroni. Add 1/2 of the pepperoni. Mix Parmesan cheese through. Add 1/2 of the Mozzarella cheese. Mix thoroughly. Place in buttered casserole and top with remaining Mozzarella and pepperoni. Bake, uncovered, 30 minutes at 350°.
In a mixing bowl, combine melted shortening and brown sugar. Stir in eggs one at a time. Beat well after each egg. Add dry ingredients and mix. Add nuts and chocolate chips. Spread into a greased 8 x 13-inch pan. Bake at 350° for about 25 minutes. Let cool and then cut into squares.
Preheat oven to 350°. Cut pita bread along the folded circumference to create four circles of bread. Combine olive oil and garlic. Lightly brush on the outside of the bread. Stack the circles of bread and cut into pie shaped wedges. Arrange in a single layer on a nonstick baking sheet. Bake until golden, about 8 to 10 minutes. Serve with your favorite dip.
Melt margarine in frying pan. Add flour to margarine and stir until dark brown. Pour over beef stew already cooked.
Sift flour, soda, sugar, salt and cocoa into ungreased cake pan (13 x 9-inch). Make 3 holes. Pour oil in large hole, vinegar in medium hole and vanilla in small hole. Cover with water and stir well with fork. Bake 25 to 30 minutes at 350°.
Dip onion slices in flour, then in egg whites and back in flour again. Drop in hot shortening and fry until golden brown.
Mix sugar, cornstarch and flour. Add boiling water. Cook over low heat until thickened, stirring constantly. Add some hot mixture to beaten egg yolks, then add yolks to flour mixture. Add butter, lemon juice and rind until thick. Pour into baked pie shell. Cool. Use egg whites to make meringue.
Mix all ingredients together thoroughly. Roll dough thin on floured board. Cut with desired shape cookie cutter. Bake at 375° for 12 to 15 minutes on lightly greased cookie sheet or until lightly browned.
Hollow out baked potato skins, using inside for creamed or sauteed potatoes, then cut into long strips. Butter thoroughly. Sprinkle with salt and pepper and place in 375° to 400° oven until crisp. They may be served with Ranch dip or by themselves.
Boil potatoes about 10 or 15 minutes; peel and slice. Place potatoes in well-buttered casserole dish. Spread with some pimento (optional).
Cook bacon over medium-high heat until crisp. Remove and drain on paper towel. Crumble into bits and set aside. Stir bell pepper and onion into hot bacon grease until softened. Stir in cabbage and stir. Increase heat to high. Stir-fry until cabbage is tender. Season with black pepper. Remove from pan and sprinkle with bacon bits.
Saute onions in butter until transparent. Add French onion soup and cook for 10 minutes on low. Add salt and pepper. Place in greased shallow baking dish. Cover top with bread crumbs, shredded cheese and paprika.
Combine fruit juice and bourbon. Refrigerate until chilled. Just before serving, pour in ginger ale.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan. Bake according to directions. Remove cakes from pan and cool.
Put cooked chicken in greased 9 x 13-inch pan. Mix the soup and milk. Pour over the chicken. Put prepared dressing on top of chicken. Mix broth and melted margarine; pour over stuffing. Bake 45 minutes at 350°, covered, and 1/2 hour, uncovered.
Combine liquid ingredients. Combine dry ingredients, adding to liquids along with zucchini. Grease and flour 2 loaf pans. Pour batter. Bake 1 hour at 350° or until done.
Put hash browns in bowl; stir in 1 stick melted margarine. Mix in cheese, sour cream, soup, salt and pepper. Put in 9 x 11-inch casserole. Mix together bread crumbs and 1 stick melted margarine. Sprinkle on top. Bake at 350° for 1 hour.
Mix Jiffy cornbread mix as directed. Pour in creamed corn. Brown pork sausage; drain grease. Pour 1/2 can cornbread mix in a greased baking dish. Add sausage and cheese. Pour remaining mixture in. Bake at 375° for 40 minutes or until brown.
Combine oats, brown sugar and buttermilk in bowl; let stand 10 minutes. Sift together dry ingredients in large bowl. Add egg and oil to oatmeal mixture; mix well. Add oatmeal mixture to dry ingredients, stirring just enough to moisten. Spoon batter into greased muffin tins, filling each two-thirds full. Bake at 375° for 25 minutes or until done. Makes 12 muffins.
In a large kettle, cook bacon until almost crisp. Add green pepper, onion and garlic. Cook until tender. Add beef cubes and brown on all sides. Sprinkle with paprika, salt, pepper and sugar. Stir and cook for 2 minutes. Add tomatoes and broth. Cover and simmer for about 1 1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and cook until tender. Garnish each serving with a dollop of sour cream, if desired. Yields 8 servings (about 2 quarts).
Beat eggs; add sugar and flour. Stir and add pineapple juice. Cook in double boiler until thickened. Mix marshmallows, nuts and pineapple chunks in a bowl. Cool sauce and pour over mixture in bowl.
Beat first 6 ingredients until creamy. Add dry ingredients. Blend well. Stir in uncooked oats. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen cookies.
Combine cream cheese and butter, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating mixture well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans.
Add juices, apples, vanilla and pineapple to mixture. Beat egg whites (not stiff). Fold into the mixture and allow to stand 20 to 30 minutes.
Place apples or peaches in bottom of greased deep-dish pie plater or baking dish. Sprinkle with cinnamon and 1/2 cup sugar. Sift together dry ingredients. Combine egg, milk and butter. Add dry ingredients all at once to milk mixture. Mix until smooth. Pour over fruit. Sprinkle with nuts. Preheat oven to 320°. Bake slow for about 50 minutes. Great with ice cream.