HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake mix according to package directions in a 9 x 13-inch pan. Cool. Spread pineapple with juice over cake. Prepare pudding according to package directions. Spread pudding over pineapple. Spread topping over pudding mixture. Cover cake with plastic wrap and refrigerate.
Combine first 4 ingredients in a large plastic container. Freeze until firm. Remove punch from freezer 1 1/2 hours before serving. Place mixture in punch bowl and break into chunks. Add ginger ale; stir until slushy. Yield: about 7 quarts.
Boil elbow macaroni according to directions on box until almost done. Drain. Brown ground beef, add onion. Drain off fat. Combine ground beef mixture with tomatoes and macaroni. Season to taste with salt and pepper and garlic salt if desired. Simmer 5 - 10 minutes. Serve with garlic bread. Better than Hamburger Helper.
Mix Crisco and sugar. Add eggs and mix. Sift flour, salt and baking powder, 1/3 at a time, and mix. Add vanilla and mix well. Mold into round log and refrigerate until needed, then slice and bake at 350° until lightly tan, about 10 minutes.
Cook rice in oil until browned. Add onion, green pepper, tomatoes and sugar. Heat to boiling. Cover and cook for 25 minutes or until rice is tender. Stir in meat and cook 5 minutes more.
Chop green peppers and tomatoes. Mix with rest of ingredients. Cut off ends of rolls. Hollow out centers. Pack with cream cheese mixture. Wrap each in foil. Refrigerate overnight. Slice into rounds before serving.
Mix all ingredients, but cheese, in a bowl. Pour in a greased 13 x 9 x 2-inch baking dish. Sprinkle top with cheese. Bake 45 to 50 minutes in a 325° oven.
Thoroughly wash okra. Drain. Pack into hot clean pint jars, leaving 1/2-inch of headspace. In saucepan, combine water, vinegar, pickling salt, dill seed and red pepper. Bring to boiling. Pour hot liquid over okra in jars, leaving 1/2-inch headspace. Wipe rims and adjust lids. Process in boiling water bath for 10 minutes. Start timing when water starts to boil. Makes 4 pints.
Cook the first 3 ingredients for 5 minutes. Stir in tomatoes and remaining ingredients. Reduce heat, cover and simmer 1 hour. Serve over spaghetti.
Brown meat in butter. Combine with vegetables and drain well. Add 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 1/4 teaspoon pepper. Mixture should be moist, but not wet. Roll in egg roll skins. Lightly brown several egg rolls at a time (1 minute) in 1-inch of hot peanut oil, 375°, in electric skillet or deep fat fryer.
Cap, wash and sweeten to taste fresh berries. Pour in prebaked pie shell. Cover with Cool Whip. Chill in refrigerator.
Boil sugar, milk and salt in saucepan for 10 minutes. Add butter. Continue to boil until mixture forms soft ball in cold water. Remove from heat. Add vanilla. Beat until mixture starts to set. Pour quickly into buttered pan.
Combine flour, baking powder, nutmeg, vanilla and sugar in a bowl. Add soda to buttermilk. Add eggs, shortening and buttermilk with soda to other ingredients. Knead as for biscuits. Sprinkle with flour if necessary. Roll thin on pastry sheet. Cut with cookie cutter. Sprinkle each cookie with sugar. Bake at 350° for 10 to 12 minutes or until brown.
Remove all fat from meat. Freeze partially, then cut into 1/8 to 1/4-inch thick strips. Marinate overnight in quart jars. Lay jars in refrigerator on their sides. Turn occasionally. Remove from jars and lay strips on racks in the oven. Turn oven to lowest oven setting for about 10 to 12 hours. If oven is still too warm, leave door ajar.
In a microwave dish, layer chips, beans and cheese. Add meat, if desired. Cook in microwave until cheese is melted. Add salsa, sour cream and guacamole to taste. (Can be made in conventional oven at 350° using an oven-safe baking pan.)
Mix Sure-Jell and 1/4 cup sugar. Add pectin mixture gradually to fruit, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Stir remaining sugar gradually into fruit mixture until sugar is completely dissolved, about 3 minutes. Pour into pint containers and cover. Let stand at room temperature for 24 hours. Store in refrigerator or freezer. Thaw in refrigerator. Makes about 6 (1 cup) containers.
Melt butter in baking pan. Mix all ingredients in large bowl. Pour about 1/2 melted margarine into mix and stir. Pour mix into baking pan and bake until brown, 1/2 hour at 500°.
Mix dates, sugar, egg and margarine in saucepan. Bring to a boil over medium heat. Boil 3 minutes. Remove from heat. Add vanilla, Rice Krispies and nuts. Pour into buttered pie pan. Refrigerate.
Wash thoroughly and boil potatoes with jackets on until done. Boil 2 eggs and peel. After potatoes have cooled for 10 to 15 minutes, rinse in cool water and peel. In large mixing bowl, mash potatoes and begin adding mayonnaise and mustard (use more or less according to taste). Pour in pickle juice, salt and pepper. Stir well. Add chopped eggs, pickles and onion. If too thick, add more mayonnaise.
Preheat oven to 350°. Sift flour 3 times and cut in butter. Add sugar, baking powder and soda. Add milk. Form dough; dough should be light but not too wet. Roll out to 1/2-inch thickness on a floured board. Do not overhandle dough. Cut with a 2 1/2-inch cutter. Bake for 12 to 15 minutes on nonstick sheet.
Grease 2-quart casserole. Measure rice and spread in even layer on bottom. Mix flour, chili powder, salt and pepper in small dish. Sprinkle 1/3 of this mixture over rice. Dot with 1/2 tablespoon butter. Mix hamburg with onion and spread over rice. Repeat flour mixture and butter as above. Make a layer of tomatoes with liquid and repeat flour and butter. Drain corn and spread on top. Dot with remaining butter. Cover and bake at 350° for 45 to 50 minutes.
Mix first 3 ingredients; add rest of ingredients, except bacon and onion. Shape into 6 or 7 patties; wrap each patty in bacon, secure with toothpick. Brown on both sides in small amount of oil. Add chopped onion and 3/4 cup water. Cover and cook 30 to 45 minutes, adding water if necessary.
Mix flour, shortening, sugar and salt like a pie dough. Add beaten eggs. Add yeast that has been dissolved in lukewarm milk. Store dough in refrigerator overnight or at least 4 hours in a cold place. Roll out dough and shape into butterhorns. Let rise. Bake 30 minutes in 375° oven. Frost with powdered sugar and milk frosting while warm and sprinkle with chopped nuts.
Add water to the juices from the oranges and pineapple to make 2 cups. Bring to a boil and pour over the gelatin; dissolve gelatin. Add sherbet; stir until dissolved. Chill until partially set. Fold in fruit. Pour into oiled 6-cup mold; chill.
Place chicken breasts in baking dish and sprinkle with salt and pepper. Place slices of Swiss cheese over breasts to cover. Mix soup and wine together; pour over cheese, then sprinkle bread crumbs over top (use generous amount). Bake at 350° for about 1 hour.
Heat sugar in Teflon pan until melted; stir constantly. Drizzle melted caramelized sugar in metal Bundt pan. Swirl to coat pan. Set aside. In heavy saucepot, heat remaining ingredients until warm and blended. Avoid bubbling and frothing. Cool slightly. Pour into Bundt pan. Cover with foil. Steam in water bath on low heat slowly to maintain creaminess, 45 minutes. Remove from heat. Chill. When cold, turn out onto platter and serve 15.
Melt 1 stick of butter in a 9 or 10-inch pie plate and then drain in a separate bowl. Empty one can of apple pie filling into pie plate. Then sprinkle the cake mix over apple pie filling. Pour the melted butter over the cake mix. Sprinkle cinnamon over butter. Bake at 425° until brown (20 minutes).
Combine all ingredients in a saucepan; bring to hard boil, then cook 2 minutes. Let cool until you can stand your hand on the bottom of pan. Beat to right consistency (begins to thicken and loses gloss). If it happens to get too hard, just add a few drops of milk.
Brown ground beef and mix everything together either 1/2 hour on stove top or in crock-pot on low for a few hours until peppers are soft.
Drain and coarsely chop the artichoke hearts. Mix with mayonnaise and Monterey Jack. Place in small casserole dish. Sprinkle with Parmesan cheese on top. Bake at 350° for 30 minutes. Serve with crackers.
Line greased jelly roll pan with waxed paper, grease and set aside. Beat egg yolks about 5 minutes or until very thick. Gradually add sugar. On low speed, blend in lemon juice and lemon peel.
Mix sugar, Milnot and margarine together. Cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring. Remove from the heat. Stir in chocolate chips and marshmallow cream. Stir until smooth and creamy. Pour into a buttered 9 x 9-inch pan. Allow to cool and cut. Yield: 2 1/2 lb.
Saut onion rings and minced garlic in olive oil. Add spices. Cook down while preparing tomatoes.
Remove skin and fat. Place ham on rack in pan. Combine mustard and honey; spread on ham. Mix brown sugar, vanilla and almond flavoring. Pat over entire ham. Bake at 325° for 10 minutes per pound. Baste often. Let set overnight. Slice and serve.
Pour liquids over sugar and mix. Add fruit and nuts, then shape into egg form and dip into chocolate.
Knead with warm water and make into large ball. Cover and let it stand for 30 minutes. Later, make into small patties and roll them out with a rolling pin. Cook on hot grill on both sides until they are light brown.
Combine first 4 ingredients and cook 15 minutes, until raisins swell. Cool. When cool, add remaining ingredients. Bake at 350° for about 1 hour in sheet pan.
Preheat oven to 350°. Melt the butter in a large casserole dish. Combine remaining ingredients and place in the casserole dish. Cook until the liquid has been absorbed.
Mix well and add 1 1/2 pounds of shrimp, cut up. Refrigerate until next day. Heap on 2 halves hot dog rolls. Broil until bubbly and brown. Supply knives and forks. Serves 12.
Hard-boil eggs, half and remove yolks. Mix egg yolks with all ingredients. Stir until smooth. Spoon mixture into halved egg whites. Refrigerate before serving. Sprinkle small amount of paprika over finished eggs.
Mix all ingredients together. Top with chili sauce or barbecue sauce. Serve with crackers.
Mix all ingredients. Pour into a 9 x 9-inch greased pan. Bake at 350° for 30 minutes.
Mix ingredients. Chill 1 to 2 hours. Serve with crackers.
Heat 1/2 cup of the sugar in heavy skillet. Stir until melted (light brown syrup). Do not let it smoke. While sugar is melting combine remaining sugar and cream and heat to boiling. Pour melting sugar into boiling sugar and cream, adding it in a slow, thin stream and stirring constantly. Rub the margarine around the inside of the pan, allowing it to melt, and wash down crystals that have formed. Add soda when candy reaches 114° to 115° and stir vigorously as it forms. Continue cooking and stirring occasionally until it forms a soft ball and reaches 116° (237° to 240°).
Combine bread cubes, salt, pepper, poultry seasoning, onion and celery. Melt margarine and pour over bread mixture. Add eggs. Moisten with turkey broth. Mix well. Pour into buttered baking dish. Bake slow at 325° for 1 hour. This is the secret of good dressing, to bake slow.
Saute mushrooms in a little butter. Set aside and saute onion and peppers. Add soup, milk, wine and chicken. Mix lightly with cooked spaghetti. Turn into greased 9 x 12-inch pan. Sprinkle generously with Parmesan cheese. Bake at 350° for 45 minutes, uncovered. Serves a good 10 people.
Cream butter and sugar and add remaining ingredients. Bake in layer pans at 350° until toothpick comes out clean.
Using a large skillet, put enough cooking oil in skillet to cover the bottom. Bread pork chops as you would to fry. When chops are done, remove from skillet and drain grease. In same skillet, prepare Rice-A-Roni. While rice is boiling, place pork chops back in skillet with rice. Cover and simmer 15 to 20 minutes, stirring occasionally. If desired, you may add tomato juice to rice before adding pork chops.
Heat oven to 400°. Lightly grease cookie sheet. In quart saucepan, heat water and margarine to boiling. Stir in baking mix all at once. Stir in vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat. Beat in eggs thoroughly. Continue beating until mixture is smooth. Mix in cheese and Italian seasoning. Drop by teaspoon onto cookie sheet. Bake 18 to 20 minutes or until puffed and golden brown.
Cream sugar and shortening. Blend in eggs and sour milk. Sift together the flour, soda and baking powder. Add creamed mixture, along with bananas. Bake at 350° for 25 to 30 minutes.
Mix together thoroughly. Shape into 2 logs. Roll in finely chopped pecans. Serve with crackers.
Mix all ingredients together in a buttered casserole dish and bake at 350° for 35 to 45 minutes.
Sift together the flour, baking powder, baking soda, salt and sugar. In a mixing bowl, combine the egg, oil and bananas. Add dry ingredients to the egg mixture, mixing only enough to dampen all the flour. Turn into well-greased muffin tin 3/4 full. Bake at 400° for 20 minutes.
Heat oven to 375°. Separate dough into 8 triangles; stretch each triangle slightly. Place 3 slices of pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.	Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls point side down on ungreased cookie sheet. Bake for 10 to 14 minutes or until golden brown. Serve with spaghetti sauce for dipping. Yields 8 snacks.
Roll meat in flour. Brown in shortening in a large skillet. Add water, wine, salt and pepper. Bring to a boil. Low heat and simmer 2 hours until meat is tender. Add potatoes and carrots. Cook until vegetables are done. Add frozen vegetables and more water if needed. When vegetables are done, serve with French bread.
Mix cheese, sugar and vanilla at medium speed until well blended. Add eggs; mix well. Pour into crust. Bake at 350° for 40 minutes or until almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Peel and finely chop tomatoes. Stir together with chopped chili peppers, onion, green pepper and lemon juice. Add parsley, garlic and pepper. Place 1 cup tomato mixture in blender or processor. Blend until just pureed. Also blend in tomato sauce at the same time. Stir all ingredients together. Chill and store tightly covered in refrigerator. Use as dip for chips or topper for main dishes.
Mix flour and sugar in bowl. Combine 1/2 oleo, 1/2 cocoa, shortening and water in pan. Bring to slow boil. Stir in flour mixture well. Will be stiff. Add buttermilk, eggs, baking soda and 1 teaspoon vanilla. Batter will be thin. Pour in cookie sheet. Bake at 400° for 20 minutes.
Grease angel cake pan or Bundt pan. Arrange frozen rolls in bottom and layer if necessary. Sprinkle rolls with dry pudding. Bring butter, sugar and cinnamon to a boil until sugar is dissolved. Pour over rolls. Cover tightly with plastic wrap and set on countertop until morning. In the morning, bake at 350° for 30 minutes. Invert on plate while still warm.
Mix together in blender or food processor all ingredients. Process 30 seconds or until mixture is smooth and creamy. Store covered in the refrigerator. Serve with raw vegetables, fat-free crackers or guiltless chips.
Heat 5 minutes, then cool. Add 1/2 cup dark rum and pour over cake slowly.
Grease 13 x 15-inch cookie sheet. Sprinkle 1 cup nuts on batter and bake for 15 minutes at 375°. Dump onto dish towel sprinkled with powdered sugar. Roll while hot; unroll after cool.
Mix sugar, butter and milk. Boil 8 minutes, stirring constantly. Add chocolate chips and Marshmallow Creme. Beat with mixer. Add nuts and vanilla. Drop on waxed paper by spoonfuls or spread in a pan.
Dust chicken pieces with flour, salt and pepper in bag. Brown chicken pieces in oil. Saute onion in same pan. Add orange juice concentrate, sugar, oregano, nutmeg and water into the oil. Cover and simmer for 40 minutes. Garnish with mandarin oranges.
Preheat oven to 350°. Grate 1 tablespoon peel and squeeze 4 1/2 teaspoons lemon juice from lemon; set aside. Grease a 9 x 5-inch pan.
Brown meat; drain excess fat. Add green pepper, onion, garlic and salt. Cook a short time. Add remaining ingredients. Stir well. Cook for about 45 minutes on low heat. Serve with sour cream or shredded Cheddar cheese.
Cream Crisco, sugars, salt and vanilla until fluffy. Add eggs and mix well. Stir together dry ingredients in separate bowl, then slowly add to other ingredients. Dough should hold together and stay firm. Pinch off dough into walnut-size balls. Roll in granulated sugar. Bake at 350° on greased cookie sheet 10 to 12 minutes.
Roll into balls. Press down with fork. Bake in 350° oven for 10 to 12 minutes.
Stir cake mix, pie filling, almond extract and eggs together. Pour into 15 x 10-inch greased jelly roll pan. Bake at 350° for 25 to 30 minutes.
Press crescent roll dough into bottom of pie dish. Sprinkle half of crushed Fritos onto dough. Fry ground beef (like Sloppy Joes). Add taco seasoning and 1/2 cup water. Let simmer for 10 minutes. Pour meat into pie dish. Top with sour cream and Cheddar cheese. Bake at 350° for approximately 1/2 hour or until crescent dough is golden. Serve with lettuce, tomatoes, black olives and sour cream.
Beat eggs until frothy. Add sugar, vegetable oil and vanilla. Beat until thick. Stir in zucchini. Add rest of dry ingredients. Mix well, then add the apples. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Cool 10 minutes, then remove from pans.
Cut up a fryer. Wash in clear water. Mix the flour, black pepper, red pepper and "no salt." Mix dry ingredients in brown sack with dried chicken. Shake off excess flour. Grease iron frying pan over medium heat. Add vegetable oil. Slowly brown chicken on all sides.
Soften gelatin in 1/4 cup water; set aside. Combine remaining ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer uncovered for 8 minutes, stirring frequently. Remove from heat and add gelatin mixture, stirring until gelatin is dissolved. Cool to room temperature. Pour strawberry mixture into sterilized glass jars; cover tightly. Refrigerate at least 4 to 6 hours or until mixture is thoroughly chilled. Store in refrigerator for up to 1 month. Yield: 3 half pints (about 7 calories per tablespoon).
Mix shortening, sugar, eggs and vanilla. Stir soda into flour. Mix flour and buttermilk to creamed mix. Add bananas. Mix well. Bake at 350° for 25 to 30 minutes.
Mix all ingredients and form into small balls. Press with a fork on cookie sheet. Bake at 400° for 8 to 10 minutes.
Sift flour and salt, cut in shortening until mixture resembles coarse crumbs. Store in airtight container.
Brown steak strips in butter;	remove from pan. Brown onions, then mushrooms; adding more butter as needed. Add soup; allow to sit over low heat for approximately 5 minutes. Add sour cream and enough flour to thicken gravy. Bring to a low boil; add meat strips. Heat and serve.
Mix all ingredients, except almond bark, in large mixing bowl. Melt almond bark in double boiler or microwave until creamy. Mix all other ingredients in with almond bark.
In a large skillet, melt half the butter over medium heat. Saute chicken just until it turns white, but not long enough to cook through. Remove from heat. Drain chicken and transfer to mixing bowl. Stir in mustard and heavy cream. Chill for a few hours.
Soak beans overnight in water. Pour into large heavy pan or dutch oven. Add remaining ingredients except rice. Simmer 3 hr or until beans are tender. Remove ham bone, cut off meat and add to beans. Add water when necessary during cooking. Water should barely cover beans at end of cooking time. Remove 1 c beans and mash to paste. Add to beans and stir until liquid is thickened. Serve over hot white rice. 6 servings.
Half the angel food cake so you will have two rounds. Put 1/2 in a big bowl. Mix the boxes of jello with 1 cup boiling water and stir, then add strawberries and let stand until you make the pudding by the directions on the box. Put half the jello over the first half of cake. Put pudding on top of strawberries, then put the other half of the cake, strawberries and pudding. Put in refrigerator to set about 1 hour or until you want to spread the carton of Cool Whip on top. Spoon it out into dishes when serving.
Brown meat and salt and pepper. Add to the rest of the ingredients and cook until cabbage is done.
In a large pot, combine cabbage, celery and enough water to cover. Bring to a boil. Cook about 5 minutes or until tender. Drain in colander and cool. Press vegetables against side of colander to extract liquid. Vegetables should look dry.
Combine flour, sugar, eggs and oil. Add dry ingredients; mix well. Stir in apples and nuts. Batter will be stiff. Pour in a greased 9 x 13-inch baking pan. Sprinkle top with sugar, if desired. Bake at 350° for 45 minutes or until cake tester comes out clean.
Layer cubed bread in buttered 9 x 13 pan. Cover bread with bacon. Beat eggs, milk, onion, salt and pepper. Pour over layers. Sprinkle grated cheese on top. Drizzle margarine over cheese. Refrigerate overnight. Bake at 325° for 1 hour.
Cook hamburger until brown. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat. Combine cheeses, sour cream, onion and pepper. Spread 1/2 the noodles in two 13 x 9 x 2-inch baking dishes. Moisten noodles with some of the meat sauce. Cover with cheese mixture. Top with remaining noodles, then meat sauce. Sprinkle with Parmesan. Bake, covered, at 375° for 45 minutes. Serves 24.
Boil until thick the flour and water; cool. Add sugar and salt. Using a mixer, add vanilla, margarine and Crisco. Cream together, mixing until smooth. Use as a filling between cake layers and fill chocolate cupcakes with it. Really good.
Preheat oven to 350°. Grease and flour a Bundt pan or 12-cup tube pan. Mix cake mix and Jell-O in a bowl. Mix together eggs, water and oil. Add to the dry ingredients. Add the lemon juice and mix at medium speed with a mixer for 2 minutes. Pour into the prepared Bundt pan. Place in preheated oven and bake for 40 to 50 minutes. Test with a toothpick. When pick comes out clean, it's done. Let stand for 10 minutes, then turn out on a cooling rack. When cool, sprinkle with powdered sugar and serve.
Cook broccoli as per directions on box. Saute onion and celery in butter or margarine. In large bowl, combine strained broccoli and sauteed onion and celery. Add soup, mushrooms and stuffing (reserve some stuffing to sprinkle on top), stir. Put mixture into 3-quart casserole, sprinkle remaining stuffing on top. Bake 1/2 hour, uncovered. Serves many!
Break cauliflower and broccoli into small flowerets. Wash and drain thoroughly. Mix mayonnaise, sugar and vinegar into a sauce. Pour over the vegetables. Marinate overnight, turning several times to be sure it is coated.
Brown meat in small amount of corn oil. Season with salt and pepper. Stir in mixture of barbecue sauce, pineapple juice, vinegar and cornstarch. Cover and simmer 35 minutes. Add pineapple and pepper. Simmer 10 minutes. Serve with hot rice.
Mash up potatoes. Save out part of the juice until you see if you need it. Add rest of ingredients and mix well with potato masher until it resembles regular mashed potatoes. Pour into greased casserole. Add marshmallows on top, if desired. Bake at 350° until set (about 20 to 30 minutes) and marshmallows are browned.
Peel potatoes. Cut into small pieces and boil in salted water until done (approximately 20 to 25 minutes). Drain. Grate 3 of the hard-boiled eggs. Mix potatoes, eggs and remaining ingredients. Mix well and place in serving dish. Slice remaining egg and place on top of salad. If desired, sprinkle with paprika for color.
Combine cereal, peanuts, raisins and candies in airtight container. Shake to mix.
Mix oil and spices. Put crackers in paper sack or bowl. Pour oil mixture over crackers. Shake in sack or stir in bowl.
Prepare a bed of lettuce. Combine the first five ingredients and scoop onto lettuce. Pour your favorite dressing over top. Serves two.
Dissolve jello in boiling water. Add sugar, lemon juice, raspberries and pineapple (do not drain juice). Pour half the mixture in mold. Let set until hard. Put layer of sour cream on top of it. Add remaining jello mixture. Fits large mold or 13 x 2-inch Pyrex dish.