HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour two round cake pans. Combine dry cake mix, eggs, oil and water in large mixing bowl. Mix as directed on package, but do not add contents of small packet. Turn half of batter (about 2 1/2 cups) into one pan. Blend contents of small packet into remaining batter and turn into remaining pan. Bake and cool as directed on package.
Brown ground beef; add onion and green pepper. Stir in corn, Cheez Whiz, barbecue sauce and chili powder. Simmer 20 minutes. Top with corn chips. Makes 4 servings.
Combine the Jell-O with the boiling water. Stir until clear. Stir in the remaining ingredients. Pour into compote or mold and chill until firm.
Place beans in a large pot or bowl and add enough cold water to cover beans. Soak beans overnight. Drain.
Cut up fish, if necessary, to fit in a large saucepan. Add the onion, celery, parsley, lemon, salt, peppercorns and cloves. Add 6 cups cold	water.	Bring to boiling. Reduce heat, cover and simmer 30 minutes. Strain through sieve lined with 1	or 2 layers of cheesecloth. Reserve fish for another use; discard skin, bones and seasonings. Makes 4 cups.
Lightly saute garlic, onion and broccoli. Meanwhile, mix eggs, milk and cheese, then add seasonings. Mix in veggies and pour into an oiled casserole dish. Bake at 350° for 30 minutes.
Mix together first 4 ingredients and put in 13 x 9-inch pan. Sprinkle with brown sugar. Bake at 325° for 45 to 55 minutes.
Place 9 x 13-inch casserole dish beside cutting board. Lay tortilla on cutting board and spread layer of refried beans on top. In a line near middle of tortilla, sprinkle black olives, cheese and salsa. Roll up tortilla and place in dish. Repeat for remaining 9 tortillas. Microwave on High for 5 minutes or cook in oven at 350° for 20 minutes. Serve on plates with lettuce, tomatoes and sour cream on top.
Beat eggs. Add sugar, butter, coconut, milk and vanilla. Pour into pie shell and bake at 350° for about 30 minutes or until knife inserted in center comes out clean.
Cream together eggs, sugar and oil. Add 1 can of pumpkin and soda dissolved in water, then add flour, cinnamon, baking powder and salt. Bake at 350° for 25 to 30 minutes. When cool, frost with buttercream frosting.
Combine meat, broccoli, cheese, rice, oleo, soup and milk together in a 2 to 3-quart casserole dish. Bake at 375° for about 45 to 50 minutes.
Combine meat, water, salt and pepper in a large saucepan. Bring to a boil. Cover and simmer until meat can be easily removed from bones. Remove bones, skim off fat. Add remaining ingredients. Add vegetables. Cover and cook 35 minutes or until vegetables are tender.
Melt butter in skillet over medium heat. Add onions. Cook 2 minutes. Add fresh mushrooms, salt, Worcestershire sauce and lemon. Cook 5 minutes. Drain. Combine mushroom mixture and shredded cheese. Put in unbaked shell. Add strips of pie crust across top. Brush with egg mixed with water. Bake for 35 to 40 minutes at 375°.
Place first 5 ingredients and 1/4 cup sour cream in a bowl and beat with electric mixer until well blended. Fold in remaining sour cream. Cover and refrigerate at least 1 hour. Stir before serving. Makes 2 cups.
Scrub cucumbers well. Cover with boiling water. Cover and let set for 24 hours. Drain and pour fresh boiling water over cucumbers for 4 days. On 5th day drain and slice cucumbers in 3/4-inch slices. Cover with hot syrup made with the remaining ingredients. Put spices in bag.
Combine sweet potatoes with all 6 ingredients. Mix well with electric mixer. Pour in unbaked pie shell. Bake in preheated 400° oven about 30 minutes or until golden and puffy. Can also add coconut, if desired.
Pour all ingredients over beef. Let set overnight. Put on baking sheet. Bake at 250° for 1 hour.
Peel and pare the apples and fry them in butter until light brown. Slice the potatoes. Arrange the apples and potatoes in alternate layers in a buttered baking dish. Sprinkle with salt. Pour the syrup over the dish and dot with more butter. Bake in a moderate oven (350°) for 35 minutes. You may crumble corn flakes over the top before you bake it or you may put a layer of marshmallows on top. Serves 8 to 10.
Bake crust. Combine all other ingredients. Pour into crust. Cover exposed crust with foil before baking. Bake 35 minutes at 400°. Let stand 10 minutes before cutting. Serves 4.
Boil squash until tender; drain and combine all ingredients except the stuffing mix and margarine. Melt margarine and add to stuffing mix. Put 1/2 of mixture in bottom of baking dish, cover with the squash mixture and top with the remaining stuffing mixture. Salt and pepper squash to taste while squash is boiling. Bake at least 45 minutes at 350° or long enough for carrots to cook.
Combine cheeses, herbs, garlic, salt and pepper. Thinly slice zucchini and tomatoes into bowls. Butter an 8 or 9 x 2-inch square pan. Arrange 1/2 zucchini slices in pan. Sprinkle 1/4 cheese mix over. Then arrange 1/2 tomato slice and 1/4 cheese over tomatoes, then arrange remaining zucchini and again, 1/4 of cheese mix. Top with remaining tomato slices and last of cheese mix.
Melt butter; blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly. Stir a little of the sauce into the egg yolk. Add the remaining sauce, stirring constantly. Add paprika and crab meat. Whip the cream. Fold in egg white and whipped cream. Place in 6 well-greased individual 20 ounce casseroles. Place casseroles in a pan of hot water. Bake at 350° for 40 to 45 minutes or until puffs are firm in the center. Serves 6.
Empty baby food in a small bowl. Add soda. Stir mixture. It will be foamy. Set aside.
Cook and debone chicken. Cut into 1 to 2-inch cubes. Cook broccoli according to package directions. Mix soup, lemon juice, curry powder and mayonnaise. Layer chicken and broccoli in buttered casserole. Pour mixture over chicken and broccoli. Cover with cheese. Top with bread cubes. Bake at 325° until bubbly (about 30 minutes).
Cream butter and gradually add sugar, 1/2 cup at a time, beating well until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and sour cream. Add flour 1/2 cup at a time until well mixed. Bake for 1 hour and 25 minutes or until done at 350°.
Put biscuits, sugar and cinnamon in a bag and shake. Put in an angel food cake pan. Bring to boil the brown sugar, butter and cinnamon. Pour over top of biscuits. Bake for 1 hour at 350°. Pecans can be placed around in layers.
Preheat oven to 350°; mix flour, shortening, sausage and cheese. Add milk and stir until mixture pulls away from sides of bowl. Put mixture on lightly floured board. Knead 30 seconds. Form bite size balls; place on a baking sheet. Bake 12 to 15 minutes, until brown. Drain on paper towels.
Cut cabbage into bite size pieces. Mix oil, cider vinegar, sugar and seasoning packet from soup package. Roast almond slivers and sesame seed on flat cookie sheet in 350° oven until seeds pop. Mix cabbage, Ramen noodles from package and dressing. Pour almond slivers and sesame seed on top and then toss.
Put chicken, water, salt and sage (to taste) in a 6-quart Dutch oven. Cook for about 1 1/2 hours or until chicken is tender. Remove chicken from broth (save the broth); debone chicken and let cool.
Bring the first 4 ingredients to boil. Boil for 2 to 3 minutes, stirring. Remove from heat. Add the final 3 ingredients. Spoon onto wax paper. Let dry and eat!
Use measurements on Good Seasons cruet for vinegar, oil and water. Shake good and enjoy!
Heat oven to 375°. Unroll dough into 4 long rectangles. Firmly press perforations to seal. Place ham slices on rectangles. Spread with mustard, then sprinkle with cheese. Starting at shortest side, roll up each rectangle; press edges to seal. Coat rolls with sesame seed (optional). Cut each roll into 8 slices, forming 32 slices. Place cut side down on ungreased cookie sheet. Bake at 375° for 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. May be made ahead. Refrigerate whole rolls in airtight container until ready to slice and bake.
Cream shortening and brown sugar. Add egg and vanilla. Sift flour, baking powder and salt. Stir into creamed mix. Add walnuts. Spread in greased 8 x 8-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares while warm. Leave in pan until cooled.
Cook carrots about 10 minutes or until tender. Use skillet, melt margarine. Add sugar, honey and carrots. Cook on low heat, turning until carrots are well glazed. Serves 6.
In saucepan combine all ingredients. Cover and simmer 25 minutes or until rice is done. Makes 6 servings.
Dip green tomato slices in egg, then coat with cracker crumbs. Fry in hot oil until golden brown. Turning so both sides are crispy.
Preheat oven to 400°. Lightly grease a 10-inch pie pan. Brown and drain beef and onion. Stir in taco seasoning. Sprinkle layer of peppers and cheese. Blend rest of the ingredients and pour over top. Bake for 30 minutes.
Measure meal. Add cooking oil and eggs; mix well. Add sour cream and corn; mix well. Spray 12-cup muffin pan. Cook at 400° until brown.
Fold flour, water, shortening, salt and pepper into egg whites. Dip shrimp in mixture and fry in deep hot oil until golden.
Mix all together and bake at 350. When done cut into squares. Good cold or hot.
Dice ham, saving a little to garnish ball. Dice onions. Mix softened cream cheese, ham, onions, Accent and Worcestershire sauce. Garnish with ham. Chill and serve with crackers.
Melt butter and stir in flour. Cook 2 minutes and gradually add broth, water, milk and salt. Cook until thickened. Add eggs to hot mixture. Stir in cubed chicken. Cover a baking dish with Stove Top and pour hot mixture over Stove Top. Crumble 2 slices of toast over the casserole. Bake at 350° for 40 minutes, uncovered.
Combine all ingredients in a large mixing bowl. Pour into loaf pan. Bake for 1 hour at 350°.
Boil zucchini for 5 minutes. Drain well. Mix with onion, sour cream, mushroom soup and carrots. Melt margarine and mix with stuffing. Put half of stuffing on the bottom of a 9 x 13-inch pan. Pour mixture on top of stuffing and use the rest of stuffing on top. Bake for 30 to 35 minutes at 350°.
In a large kettle, cook bacon until almost crisp. Add green pepper, onions and garlic. Cook until tender. Add beef cubes and brown on all sides. Sprinkle with seasonings; stir and cook for 2 minutes. Add tomatoes and broth. Cover and simmer for about 1 to 1 1/2 hours or until beef is tender. About 1/2 hour before serving, add potatoes and cook until tender.
You will need popsicle molds or small cups and lollipop sticks. Push the lollipop sticks halfway in the mold or stand them up in small cups. Fill each mold halfway with juice. Freeze for 1 hour or until frozen. Arrange fruit slices on top of frozen juice, then slowly fill to top with juice. Freeze.
Bake cake in 9 x 13 pan. Hot out from oven, immediately spread crushed pineapple, including juice, over hot cake; cool at room temperature. Mix milk with pudding and fold in Cool Whip; spread evenly over cake. Best if made the day before and kept refrigerated.
In large mixing bowl, combine 1 1/2 cups of flour and yeast; set aside. In medium saucepan, heat: stir the milk, sugar, margarine or butter and salt just until warm (120° to 130°) and margarine almost melts. Add to flour mixture, then add 3 egg yolks. Beat with electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of remaining flour as you can. On lightly floured surface, knead in enough of remaining flour to make moderately stiff dough. Shape into a ball. Place in a greased bowl; turn once. Cover, let rise until double, about 1 hour. Punch down dough. Turn onto lightly floured surface. Divide in half. Then divide each half into 12 pieces. Cover and let rest for 10 minutes.
Wash rice; add remaining ingredients and pour into greased baking dish. Bake in 275° oven for 3 hours. Stir frequently during the first hour. Add 1/2 cup raisins or 2 eggs during last hour. Serves 6.
Drain pineapple slices, reserving juice; set juice aside. Layer fruit in a shallow 2-quart baking dish. Combine pineapple juice, lemon juice, curry powder and cinnamon; pour mixture over layered fruit. Bake, uncovered, at 350° for 30 minutes or until apples are tender. Yield: 6 servings (about 60 calories per serving).
Heat oven to 350°. Mix eggs and sugar until mixture is very stiff. Fold in remaining ingredients. Drop cookie mixture onto lightly buttered tins in small spoonfuls and place in oven. Immediately turn oven off. Let cookies remain in oven overnight.
Brown roast in 12-inch Dutch oven in oil. Remove meat and brown vegetables. Return meat to Dutch oven. Add pineapple juice, ginger, salt, pepper, sugar and soy sauce.	Cover Dutch oven and simmer for 2 1/2 hours.	Add pineapple chunks and cook 20 minutes more. Transfer meat, vegetables and fruit to separate dish. Mix water with the flour and stir into the juice in the Dutch oven. Simmer until thickened, stirring constantly.	Pour sauce over meat and vegetables.
Combine gelatins; add boiling water. Stir until dissolved. Pour into large shallow pan (13 x 9-inch) and chill until firm. Cut into small squares and serve.
Cream Crisco and sugar well; add eggs one at a time. Beat well. Add sifted flour, salt and baking powder alternately with milk. Add vanilla. Bake at 350° for approximately 25 minutes (use two round cake pans).
Pour pie filling into greased pan (9 x 13-inch). Sprinkle cake mix over the cherries. Melt oleo and pour over entire mixture. Top cake with chopped nuts. Bake at 325° for 1 1/4 hours.
Combine first 8 ingredients in saucepan; boil. Reduce heat and simmer 5 minutes. Let cool. Pour mixture into a shallow dish. Add chicken. Toss gently to coat. Cover and marinate at least 1 hour in refrigerator. Stir mixture occasionally.
Sit on kitchen countertop (with parent standing by to assist!). Use a one cup measure and a big bowl (or 5 gallon pail). Measure ingredients in equal or other desirable ratios. Mix gently with wooden spoons. Serve at snack time.
Cook potatoes in boiling water, covered, for 15 minutes, or until tender; drain. Saute onion in margarine in a Dutch oven until tender. Stir in the next 5 ingredients. Cook over low heat, stirring occasionally, until hot. Remove from heat. Stir leftover mashed potatoes and diced potatoes and serve. Garnish as desired.
Bring to a boil the first 4 ingredients. Set aside. Remove cloves and add remaining ingredients. Heat to serve. Makes 24 cups or 6 quarts.
Into bottom of 9 x 13-inch pan, put butter or margarine (melted) and add rest of ingredients in order, one on top of the other with condensed milk over top. Bake at 350° for 25 minutes or until slightly browned on top. Allow to cool for a few minutes before cutting.
Grease a 9 x 13-inch pan. Dump ingredients into the pan in the following order: cherry pie filling, undrained pineapple, dry cake mix and pecans. Smooth ingredients after each layer. Do not mix. Place the butter pieces on top. Bake for 1 hour at 350°. Serve with ice cream.
Blend lemon juice and condensed milk; fold in Cool Whip. Use 1 package of graham crackers, crushed. Add melted margarine and mix. Shape graham cracker mixture into a pie dish with the back of your spoon. Pour in lemon mixture and chill.
Cream butter and cream cheese until light. Add sugar gradually, beating constantly. Add vanilla. Beat in eggs, one at a time.
In a mixing bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, combine bananas, milk, egg, oil and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. Break each candy bar into 12 pieces. Place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces. Sprinkle over batter. Bake at 400° for about 15 minutes. Cool for 5 minutes before removing from pans to wire racks. Makes 1 1/2 dozen.
Brown chops and sprinkle with seasoned salt. Mix soup, milk, potatoes, salt, pepper, 1/2 of the cheese and 1/2 can of the onion rings. Spoon in greased 9 x 13-inch dish and arrange chops over top. Cover and bake at 350° for 40 minutes. Top with remaining cheese and onion rings. Bake uncovered 5 or 10 minutes more.
Combine chocolate chips, margarine and corn syrup in a saucepan. Cook and stir over low heat until melted and smooth. Remove from heat and stir in vanilla extract and sugar. Add the Rice Krispies cereal, mixing lightly until well coated. Spread evenly in a 13 x 9 x 2-inch pan. Chill until firm. Cut in 1 1/2-inch squares. Store in the refrigerator. Makes 48 squares.
Take 1 pint of canned tomato juice. Put in onions, then put on stove and boil 10 minutes, then add a pinch of soda, dissolved in a little hot water. Put in another kettle 1 pint of sweet milk. As soon as it boils, remove from heat and add tomatoes. Add a hunk of butter and salt and pepper to taste.
Heat oven to 350°. Generously grease bottom and sides of loaf pan (9 x 5 x 3-inch). Mix all ingredients in pan with a fork; beat vigorously 1 minute. Bake until wooden toothpick inserted in center comes out clean, about 55 to 65 minutes. Cool 5 to 10 minutes. Run knife around sides of loaf; remove from pan. If the loaf sticks, press gently on sides with the knife. Serves 8. I don't know if you can freeze. Must do ahead.
Combine sugar and flour. Heat butter, Coke and cocoa; bring to a boil. Pour over flour-sugar mixture. Add other ingredients. Mix and pour into greased 9 x 13 pan and bake at 350° for 30 minutes.
Preheat oven to 325°. Crumble 4 soda crackers in pint baking dish. Add cheese and crumble 4 more crackers. Top with butter. Mix milk, eggs, salt, pepper and sugar. Pour over the ingredients and bake in 325° oven for 25 minutes or until firm. Serves two.
Bake on greased sheet in 350° oven for 10 to 12 minutes.
Mix package of Jell-O with 1 cup hot water; cut in cream cheese with beater and add lemon juice. Add 1 cup of drained juice from can of fruit for salad. Add whipped cream and mayonnaise and pinch of salt. Add drained fruit and small can of crushed pineapple.
Mix all together. Will keep in refrigerator up to 2 weeks. Freezes well.
Crush pretzels to make 2 cups; add 3 tablespoons sugar and margarine. Press in dish. Bake at 400° for 10 minutes. Beat 1 cup sugar, cream cheese and Cool Whip. Pour on top of pretzels. Mix boiling water and Jell-O; add strawberries. Let this stand for 10 minutes. Pour on top and chill.
Preheat oven to 300°. Bake for 20 to 25 minutes. Cream butter; add sugar and cream well. Add vanilla, flour and nuts. Drop on cookie sheet. Roll in powdered sugar while hot. Then roll again when cool. Makes 30 to 36.
Pre-heat oven to 400 degrees. Combine flour, baking soda, baking powder, and salt in a large bowl. Make a well in the middle of the mixture. Combine low fat yogurt, egg substitute, and vegetable oil; add yogurt mixture to flour mixture; stir until moist. Drop the dough by rounded tablespoons about 2 inches apart onto a baking sheet coated with cooking spray, and bake at 400 degrees for 15 minutes or until golden brown. Yield: 1 doz. Serving size: 1 biscuit.
Sift meal, flour, baking powder, salt and sugar together. Beat eggs, add milk. Add dry ingredients to egg and milk. Add oil. Bake in a greased iron skillet or muffin tin for about 20 minutes at 425°.
Mix dry ingredients and set aside. Mix milk and egg yolks in heavy pan; add dry ingredients. Cook on medium to high heat, stirring constantly, until mixture thickens. Remove from heat and add vanilla and butter. Let pudding cool, then pour into crust. Refrigerate for 2 to 3 hours. Top with Cool Whip and serve.
Brown ground beef and onion. Mix in all remaining ingredients except noodles. Mix in noodles and pour into a greased 7 x 12-inch baking dish. Top with cheese, if desired. Bake at 350° for about 50 minutes.
Cook for 3 hours. Take meat out; add 3 cups water and 3 green peppers, sliced. Slice meat thin; add to juices and peppers and cook for 30 minutes more. Serve on French bread or beef buns. (I serve this as a main meal dish and use leftovers for sandwiches.)
Mix cheese, dressing and mayonnaise. Spread on slices of rye bread. Put a slice of cucumber on each and sprinkle with dill weed.
Mix flour, sugar and soda. Add bacon bits, margarine and eggs. Mix until well blended. Add cereal and blend. Drop by tablespoons 2 inches apart on an ungreased cookie sheet. Bake at 350° for 13 to 15 minutes.
Cook Minute rice according to directions. Fry bacon and drain. Scramble eggs. Chop green onions. In large bowl, combine all these ingredients after cooking. Season with soy sauce to taste.
Melt margarine in a 9 x 13-inch pan. Sprinkle graham cracker crumbs over margarine. Follow with chocolate and butterscotch chips. Spread coconut evenly over chips. Pour milk over coconut. Sprinkle nuts on top. Bake at 350° for 30 to 35 minutes. Cool for 10 minutes before turning out of pan. Cut in 1-inch squares. Makes about 10 dozen.
Beat egg whites until stiff. Add sugar and salt. Fold in vanilla and pecans or chocolate chips or both. Drop by teaspoon onto foil lined oven rack. Preheat oven to 425°. Place rack in oven and turn oven off! Allow cookies to completely cool in oven before removing.
Prepare Jell-O as per package directions. Stir in Cool Whip until well blended. Tear up angel food cake into small pieces and add to mixture. Add strawberries. Chill until Jell-O sets.
Mix ingredients together in saucepan. Add cold water gradually, about 1/4 cup at a time, until you have added 1 1/2 to 2 cups. Cook over low heat, stirring constantly, until it's the consistency of gravy. Serve with hot buttered biscuits.
Cook and drain noodles. In a bowl, combine soups, milk, 3/4 c. Parmesan, garlic, parsley, pepper and salt; mix well. Add noodles and vegetables; mix well. Pour into greased 9X13 baking dish. Sprinkle with remaining 1/4 c. Parmesan cheese. Cover and bake at 350 degrees for 45-50 minutes or until heated through. Serves 12-14.
Cream sugar and shortening. Add eggs and sour milk. Blend milk. Add dry ingredients, beating vigorously. Pour into well-greased and floured loaf pan. Bake at 350° for approximately 1 hour.
Wash and slice cucumbers in 1-inch slices. Dissolve 2 cups slack lime in 2 quarts water and add 2 gallons more water. Put pickles in mixture and let stand 24 hours. Rinse several times in cold water and let stand 3 hours in cold ice water. Drain well and put into mixture. Bring to a boil sugar, salt, celery seed, vinegar, whole clove and pickling spice and boil 35 minutes or until clear. Put in clear, sterilized jars and seal. You may use your larger cucumbers if not bitter.
Mix shortening, sugar, eggs and flavoring thoroughly. Stir flour, baking powder and salt together; blend in. Chill at least 1 hour. Heat oven to 400°. Roll dough 1/8-inch thick on lightly floured board. Cut with 3-inch cookie cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until cookies are a delicate golden color. Makes about 4 dozen cookies.
Wash peas, drain and place in pot with 2-quarts of water. Prepare coconut milk. Put 1/2 pint coconut milk in boil for about 1 1/2 hours or until peas start breaking. Add remainder of milk, thyme and salt to taste. Wash rice, drain and add to peas. Cook under slow fire until done.
Combine all ingredients; spread on crackers. Yield: 1 2/3 cups.
In a small bowl, combine cheese, Marie's dressing and onion. Slice Italian bread into 1/2-inch slices. Spread a generous teaspoon of the dressing mixture onto each slice. Arrange bread, spread side up on cookie sheet. Broil 2-inches from heat for 2 minutes or until golden brown. Makes 24 appetizers.
Season shrimp with spices and set aside. Melt oleo; add onions, celery, pepper and garlic. Cook slowly until onions are wilted. Add shrimp; simmer and stir occasionally. Cook 20 minutes. Dissolve cornstarch in water and add to mixture. Cook 15 minutes. Serve over rice.
Put milk into bowl. Dip Oreos in milk. Line in dish and cover with Cool Whip. Keep repeating this step until cookies are all used. Best when refrigerated for about 1 hour before serving.