HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in baking dish and put blueberries on top of melted butter. Mix sugar, milk and flour. Pour on blueberries. Bake at 350° until done.
Bake cake mix according to directions. Cool cake, split layers to make 4 layers. Mix Jell-O, add strawberries and add strawberry jell pie mix. Mix and let stand until jelled. Mix vanilla pudding and let stand until firm. Place 1/2 of layer in bottom of punch bowl. Place on top of cake layer 1/4 of vanilla pudding, 1/4 of Jell-O and 1/4 of Cool Whip or whipped cream. Sprinkle with coconut (optional). Add 1/2 layer on the mixture and repeat the measurement of ingredients until all cake layers have been used. Place the last 1/4 of everything on top of last layer and top with coconut, if desired.
Boil potatoes in salted water. Do not overcook. Peel while hot; cut in thin slices. Fry bacon; add onion. Saute slowly until onion becomes transparent. Remove from heat. Carefully pour combined vinegar and stock or water. Bring to a boil and pour over potatoes. Add a couple spoons of sour cream. Sprinkle with parsley.
Blend soup into cream cheese until smooth. Mix in rest of ingredients, chill and serve with crackers or chips. Makes 2 cups.
Cook pasta. Drain and stir in vegetable or olive oil and salad dressing mix. Cook and cool vegetable medley. Mix with pasta and refrigerate or add to pasta and heat and serve hot.
Brown hamburger and drain. Add cream of celery soup and 1/2 can of water and chopped onion and simmer until onion is cooked. Place in casserole dish and cover with mashed potatoes. Then sprinkle cheese on top. Bake at 350° until cheese melts and serve.
Combine sugar, syrup and water in saucepan. With candy thermometer bring to 300°. In cast-iron skillet (buttered) add peanut butter. Add hot syrup and stir. Put on buttered cookie sheet. Cut into squares.
Mix all ingredients except cake mix, butter and pecans. Pour into 9 x 13 pan. Sprinkle cake mix on top, then pour butter on top of mix. Sprinkle pecans on top of butter and bake at 350 degrees for 1 hour. Serve with whipped topping.
Cream Crisco and sugar; add molasses and egg; mix well. Slowly add flour and spice mixture. Stir in raisins and walnuts. Roll into balls; roll in sugar and press. Bake at 350 degrees 8-10 minutes.
Melt oleo. Beat eggs and add to oleo. Then add sugar, flour, salt and milk; mix well. Add coconut and pineapple. Pour into 2 unbaked pie shells. Bake at 300° for 1 hour or until done.
Brown steak with onion. Add catsup and water, more depending on amount of gravy you want. Simmer. The longer the better. Great when served with boiled potatoes.
Preheat oven to 350°. Stir all ingredients, except raisins, with fork until moistened. Beat vigorously for 1 minute. Stir in raisins. Put in 9 x 5 x 3-inch loaf pan, greased. Bake for 45 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan. Yield: 1 loaf.
Unwrap caramels. Prepare cake mix according to directions on box. Pour half into greased and floured 9 x 13-inch baking pan. Bake 15 minutes in a 350° oven. While batter is baking, melt caramels in margarine and evaporated milk, using double boiler. Remove cake from oven; pour caramel mixture over baked layer. Scatter over that mixture of pecan pieces and chocolate chips. Pour rest of batter over all. Return to oven and bake 30 to 40 minutes.
Combine cranberry sauce and mustard. Mix well. Pour into crock-pot. Add small sausages and cook on low 2 hours or you can keep them warm until ready to serve. Provide colored toothpicks and lots of different kinds of crackers to serve with sausages. You can serve cheese wedges also.
In a 2-cup glass measuring cup or bowl combine all ingredients. Cook in microwave on High for 2 to 3 minutes or until butter is melted and all ingredients are blended. Stir halfway through. Brush onto chicken while barbecuing.
Cook ingredients until thick and then cool. Beat egg whites with 1/4 cup white sugar until stiff and fold in with the pumpkin mixture. Put in a baked pie shell and refrigerate the day before.
Crumble and brown sausage. Drain and cool. Place in bottom of a buttered, 9 x 13 x 2-inch glass baking dish. Beat eggs and milk together. Stir in remaining ingredients. Pour over sausage. Cover with foil and refrigerate overnight. Bake, uncovered, for 40 to 50 minutes at 350°. Let stand a few minutes before cutting.
Mix first 4 ingredients and lemon juice. Mix together in separate bowl dry ingredients. Then combine with first mixture. Now stir in morsels and nuts. Bake in preheated oven (350°) for 10 to 12 minutes.
Cook the pasta to the al dente stage. Drain cooked pasta but leave quite moistened. While hot, add first 5 ingredients. While tossing to melt the Mozzarella, sprinkle the grated cheese. Serve immediately with pepper mill for guests. Serves 4 to 6.
Soak beans overnight in 2 1/2 quarts water. Cook beans in same water until tender. Add sugar, syrup and ketchup and continue cooking for approximately 1/2 hour. Add uncooked bacon cut in half strips. Bake at 325° for approximately 4 to 5 hours until most of liquid is absorbed.
Mix together. Add 3 tablespoons oil and 2 cups boiling water. Stir and knead. Cool.
Mix ingredients together. Shape into one large loaf or divide into two standard loaf pans. Bake for 30 minutes at 350°. Pour Basting Sauce over loaf and bake 30 minutes more or until done.
Place all ingredients, except marshmallows and frosting, in mixing bowl. Blend at lowest speed. Then beat at medium speed for 2 minutes. Spread batter in an 8-inch square dish. Microwave on High for 2 to 3 minutes, if needed to finish cooking. Immediately place marshmallows on cake. Let stand a couple of minutes to partially melt. Spread with frosting.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan or two 9 x 1 1/2-inch layer cake pans. Sift the flour, baking powder, baking soda, salt and spices together. Beat shortening, sugar and eggs on high speed of electric mixer about 3 minutes or until light and fluffy. Add flour mixture alternately with the sour cream at low speed, beginning and ending with flour. Scrape bowl frequently. Pour into prepared pans. Bake 35 to 40 minutes for 13 x 9 x 2-inch pan or 25 to 30 minutes for the layers or until the cake tests done. Make the Filling for the middle of the cake, then frost the cake with Frosting.
Oil shells lightly. Put into 375° oven until crisp. Layer in single layer on 2 cookie sheets. Mash beans. Put in hot skillet with 1 tablespoon oil and reserved juice. Fry until juice is absorbed (3 to 5minutes). Layer while hot onto shells. Spread with taco sauce. Sprinkle on corn and cheese. Broil 3 to 5 minutes until cheese is melted and lightly brown.
Mix as for any cake, adding rhubarb and nuts last. Top before baking with additional 1/3 cup brown sugar mixed with 1 teaspoon cinnamon. Bake in 9 x 13-inch pan at 350° for 40 minutes. Serve slightly warm. Top with whipped cream.
Preheat oven to 400°. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a medium bowl. Combine egg, oil, pumpkin and milk. Make a well in flour mixture. Pour liquid mixture into dry ingredients. Stir just to blend. Spoon batter into 12 buttered muffin cups and place 1 teaspoon marmalade on each. Bake 20 to 25 minutes. Remove from pan. Makes 1 dozen.
Brown onions slowly in fat. Add meat to onions and brown. Mix flour and dry seasonings and sprinkle over meat. Add stock, vinegar and ketchup. Cover tightly. Simmer until meat is tender, 1 1/2 hours approximately. Serve in ring of mashed potatoes or rice.
Whip potatoes and add sugar, salt, eggs, butter, milk and vanilla. Pour into 2-quart casserole. Combine brown sugar and flour; add butter and mix all together with fork. Add nuts and mix. Place topping over sweet potato mixture. Bake at 350° for 35 minutes.
Grate squash and onion. Add egg, salt and pepper. Add corn meal a little at a time until mixture is dry. Spoon in small amounts into a 375° electric skillet with 1/2 inch oil. Brown on both sides, turning only once. Will be crunchy. Serve hot as a vegetable.
Mix all ingredients together and put in greased loaf pan, 7 x 12-inch. Bake at 400° for 15 minutes.
Blend the pumpkin, evaporated milk, brown sugar, nutmeg, cloves, ginger, salt, eggs, sugar and cinnamon and turn into greased 13 x 9 x 2-inch pan. Sprinkle the cake mix and nuts on top. Drizzle with the melted margarine. Bake at 350° for 50 minutes. Cut into squares and use Cool Whip on top.
Wash apple. Cut into 8 wedges. Wrap each apple wedge in a crescent roll pieces. Place in a baking dish. Melt butter. Pour over apple. Next, pour Mountain Dew over. Mix sugar and cinnamon together. Sprinkle over the top. Bake at 350° for 1 hour.
Scald milk, stir in sugar, salt and margarine (cool). Pour warm water in large bowl. Sprinkle yeast, stir until dissolved, add to milk mix. Stir in flour, batter will be stiff. Beat until blended, about 2 minutes. Cover and let rise until double (40 minutes). Stir down and beat for 1/2 minute. Bake at 375° for 50 minutes.
Mix all ingredients except tomato juice. Make into 1-inch balls. Bake at 350°, covered, with tomato juice poured over top of balls. Turn after 1/2 hour. Cook for 1 hour total.
Follow cake directions on box. Add other ingredients. Add eggs, 1 at a time. Beat after each egg. Bake in 3 layer pans in 350° oven for 25 to 30 minutes.
Spread 1 cup Cool Whip on bottom of pie crust. Combine milk and pudding mix in medium bowl. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 1 1/2 cups Cool Whip. Spread over Cool Whip that's in crust. Spread remaining Cool Whip over that leaving a 1-inch border and forming a depression in center of Cool Whip. Spoon cherry pie filling in center. Chill three hours. Garnish with melted chocolate, if desired.
Peel and chop onion. Melt butter in the frying pan over low heat. Add onion and saute until soft and golden. Add the meat and stir until browned. Put meat mixture in a large saucepan and add remaining ingredients. Simmer until sauce has become thick, about one hour. Stir often.
Mix well. Pour in hot, greased muffin tins or cornbread stick pans.
Mix all ingredients, except baking soda and popped corn, in saucepan; heat until boils, stirring constantly. Remove from heat and add baking soda. Stir well. It will be light and foamy. Add popcorn. Toss and coat well. Pour on cookie sheet. Bake 1 hour at 175° to 200°, stirring occasionally. Remove and break apart. Store in airtight containers.
Cream butter, shortening and sugar. Set aside. In saucepan, blend flour, milk and vanilla. Heat and stir until thick. Remove from heat. Stir until cooler. Blend into creamed mixture. Beat until fluffy.
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened.
In a medium bowl, combine all ingredients. Mix well. Cover and refrigerate about 1 hour. Serve on bread and lettuce leaf.
Cream together sugar and oleo. Add flour and other ingredients. Add the apples last. Mix well and place in a greased pan, 9 x 13-inch, and bake in a 350° oven for about 1 hour. Cut in bars when cool. Yields about 20 bars.
Mix all ingredients. Store in jar and use by spoonfuls in a cup of hot water as desired.
Place each piece of chicken between two sheets of wax paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with parsley and 1/4 teaspoon Italian seasoning. Place a ham slice and a cheese slice on each chicken breast; roll up from short side and secure rolls with wooden picks. Combine mayonnaise and water; brush on chicken, covering all sides. Combine bread crumbs and remaining 3/4 teaspoon Italian seasoning; dredge chicken rolls in mixture. Place on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes or until chicken is done. Remove wooden picks.
In mixing bowl, beat egg well. Stir in honey, yogurt, butter and vanilla. Mix well. Blend in combined coconut, chocolate, flour and lemon rind. With a wooden spoon, mix until well combined. Use an egg cup to form the haystack. Dip small end of egg cup into cold water to chill. Firmly press 1 tablespoon coconut mixture into cup. Slip out onto foil or parchment lined baking sheets. Sprinkle with cinnamon. Repeat with remaining mixture. Bake at 350° for 20 minutes or until light brown. Cool.
Place all ingredients in blender. Blend on high until mixture froths. For a thicker shake, add more ice cubes. Can add different extracts for a different taste.
Mix cream cheese with squeeze of lemon until creamy. Fold in shrimp. The amount of seasonings to add depends on how zesty you like your dip.
Mix yogurt, French dressing, mustard, celery seed, salt and pepper in medium glass or plastic bowl or in heavy plastic bag. Add remaining ingredients; toss until vegetables are evenly coated. Cover and refrigerate at least 3 hours. Serves 6.
Melt margarine in 3-quart glass pan or 9 x 13-inch pan. Stir in remaining ingredients. Roll chicken pieces in mixture to coat and arrange in a single layer in pan. Bake 1 hour at 375°. Serves 4 to 5.
Mix ingredients together and bake in greased casserole dish for 30 minutes at 350°.
Heat oven to 350°. Grease a 10-inch pie pan. Mix crab or shrimp, sharp cheese, onion and pimento. Put in pie pan; dot pieces of cream cheese on top. Combine remaining ingredients until smooth, about 1 minute with hand beater. Pour into pie plate. Bake until a knife comes out clean, 35 to 40 minutes. Cool a few minutes before serving.
Combine all ingredients and let stand overnight. Place in containers and freeze. Makes approximately 11 cups.
Spray a 10 pie plate with Pam. In a blender, mix all ingredients, except meat and cheese. Mix 1 minute. Pour into pie plate and sprinkle meat of choice and cheese over the top. Lightly stir in. Any chopped vegetables may be added, such as: celery, onion, bell pepper, broccoli, pimento, zucchini, olives, etc.
Mix flour, margarine, powdered sugar, baking powder and just enough milk until dough forms. Divide dough into 6 equal parts. Shape each into a ball. Place on ungreased cookie sheet. Flatten slightly. Make an indentation 1 3/4-inches in diameter and 3/4-inch deep. Fill indentation with about 2 tablespoons of filling. Bake 20 to 25 minutes in a 375° oven.
Bake cake mix as directed in a 9 x 13-inch pan. When cake is done, bring to a boil the sugar and milk; add the flavoring. Punch holes in cake and pour the milk over it. When cool, beat the whipping cream and spread over cake. Sprinkle coconut over cake.
Blend sugar and oil. Add eggs one at a time, beating well after each addition. Combine dry ingredients and add to egg mixture alternately with the pumpkin. Transfer to a greased 12 cup fluted tube pan. Bake at 350 degrees for 60 - 65 minutes. Let cool in pan for 10 minutes. Remove pan and cool completely on a wire rack. Sprinkle with powdered sugar.
Dice onions and tomatoes. Combine with other ingredients. Chill 4 to 5 hours and serve with Doritos.
Dissolve gelatin in water. Mix together the eggs and oil. Add to cake mix; beat well. Stir in gelatin mixture. Bake in 9 x 13-inch pan at 350° for 35 minutes.
Set out a shallow 2 quart baking dish and a large saucepan. Rinse and clean out peppers. Drop peppers into boiling salted water to cover and simmer 5 minutes. Remove peppers and drain.
Squeeze excess water from spinach and set aside. Mix package dressing and sour cream. Add bacon bits and spinach. Spread a thin layer on tortilla. Roll up then slice into 1 - 1 1/2 inch pieces. Hold pieces together with toothpicks.
Cook onions and green peppers slowly in shortening until onions are yellow. Add meat and fry until mixture falls apart. Add tomatoes, rice and seasonings and mix. Place in 2-quart casserole; cover and bake at 375° for 45 minutes.
Blend in food processor with metal blade until completely mixed. Press into 9 x 13-inch pan. Bake for 20 minutes at 350°; cool.
Combine frozen concentrates and water. Place sherbet and ice cream in bottom of large punch bowl. Break into small pieces with a large spoon. Add juice mixture until sherbet and ice cream are partially melted. On top of punch, float "blossoms" of orange slices centered with maraschino cherries. Makes about 5 quarts or 40 (1/2 cup) servings.
Cream together; sugar, brown sugar, eggs, oleo, crisco; then add flour salt baking soda. Beat well then add chocolate chips. (I use small chips) Bake 10-12 minutes at 375°F. The secret is not to over bake.
Preheat oven to 350 degrees. Combine the cabbage, onion, and water in large saucepan. Cook until cabbage is limp but not mushy (about 5 minutes. Drain. Add Cavender's seasoning, soup, and bacon. Stir well. Spoon into 1 1/2 quart casserole. Top with cornbread crumbs. Bake for 15 minutes. Serves 4 to 6.
Heat oven to 325°. Mix in heavy 5 to 6-quart Dutch oven the tomatoes, wine, broth, sugar and seasonings. Stir in beef chunks. Add carrots, celery and onions. Cover and bake about 3 hours, stirring twice, until meat is tender and sauce is thickened.
Use 13 x 9 x 2 1/2-inch pan. In the mixer, cream butter and sugar. Add eggs and vanilla, then chocolate and finally, the flour. Mix well and spread evenly into ungreased pan. Bake at 325° for 50 to 60 minutes. Do not overbake.
Combine the first 6 ingredients; mix well. Add flour, salt and baking soda; mix well. Stir in quick oats and chocolate chips. Spread into a greased 13 x 9-inch pan. Bake at 400° for 15 to 18 minutes. Do not overcook.
Place chicken breasts in a large pan. Cover with water. Cook until chicken is tender, about 1 1/2 hours. Remove chicken from pan. Refrigerate broth until fat comes to the top. Discard the fat. Remove the skin and bones from the chicken breast and discard. Cube chicken. Bring chicken broth to a boil. Add carrots, celery, onions, garlic salt, bay leaves, salt, pepper, parsley and chicken. Simmer 30 minutes. Add noodles. Cook 15 minutes or until noodles are tender. This freezes well. If soup is too thick, add additional canned chicken broth. Add additional salt, if desired. This recipe can be halved if you do not want to freeze.
In a skillet, melt butter and saute onions until tender. Add tomatoes. Stir in chili powder and garlic powder. Blend in rice. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Remove lid and sprinkle shredded cheese on top. Cover until melted. Serve.
Mix pudding with milk. Fold in Cool Whip. Layer crackers in a 9 x 13-inch pan. Spread 1/2 of pudding mix, another layer of crackers and rest of pudding mix. Layer crackers and spread frosting. Refrigerate for 24 hours before serving.
Mix all ingredients in a large pot. Fill with water until 3/4 full. Cover and boil until peas are tender adding water if needed.
Mix shoyu, sugar and Tabasco together. Drizzle liquid on Rice Chex, turning and mixing. Sprinkle furikake while turning. Bake at 250° for 1 hour.	Mix every 10 minutes.
Brown ground turkey; drain fat. Add taco seasoning with 1/2 cup water. After cooked, cool down in fridge. (This is best done ahead.) Prepare salad out of lettuce, green pepper, tomatoes and onions. Top with shredded cheese and meat. Right before serving, mix up with dressing and Fritos. Serve right away.
Grease 15 x 1 x 1-inch jelly roll pan; line with wax paper. Grease and flour paper. Beat eggs and sugar on medium speed. Add pumpkin, flour, soda and cinnamon. Mix well. Bake at 375° for 15 minutes. On a small towel, sift the 3 tablespoons sugar evenly. Turn cake out on towel; peel wax paper off. Roll up cake and towel together. Let cool.
Preheat oven to 375°. Mix together the sugar, the butter and add the eggs. Mix well. Add the milk, nutmeg, and rum; stirring until well combined. Stir in the bread cubes and raisins. Let sit for 5 to 10 minutes and stir again. Pour into a 2 quart baking dish or pan. Bake for 35 to 40 minutes. Serve with plain yogurt.
Grease cookie sheet. Cover bottom with graham crackers. Cook sugar and oleo. Boil over medium heat 1 minute. Pour over crackers. Sprinkle nuts over top. Cook 10 minutes in a 350° oven. Let cool. Cut in squares.
Cook chicken and debone. Layer in a 9 x 13-inch pan. Cube Velveeta cheese over top of chicken. Add 1 cup milk to soup. Stir well and pour over chicken mixture. Fix Stove Top stuffing according to directions, using the chicken broth as the liquid. Put on top of other ingredients and bake at 350° for 30 minutes.
Sift first four ingredients. Add next four ingredients and beat 2 minutes. Add egg whites. Fold in nuts. Bake in two 8 or 9-inch round cake pans or a loaf pan at 350° for 30 to 35 minutes. Frost with a buttercream frosting.
Stir together yeast, flour, powdered milk, honey and salt. Combine warm water and butter until butter is melted. Add to yeast mixture. Stir in flour. Cover and let rise 30 minutes. Knead until the dough does not stick to your hands. Pat out dough to about 1 1/2-inch thickness and cut in 2-inch rounds. Place in greased 9 x 13-inch pan and let rise 20 to 25 minutes. Bake at 400° for 10 minutes. Brush butter over top of rolls.
Combine first 5 ingredients; blend well. Pour into 9 x 13-inch cake pan. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle on nuts. Drizzle margarine evenly over all. Bake at 350° for 1 hour. You'll have a cake on top of a good pumpkin pie.
Melt oleo in a large frying pan or wok. Flour and brown chicken pieces on both sides. Add onions and mushrooms. Mix soup and milk and pour over top. Cover and simmer 1 to 1 1/2 hours at 350°. Serve over rice or noodles.
Poke holes in cake. Pour Kahlua over entire cake. Cut cake in pieces, then layer in large, flat bottom bowl (clear if possible) with cake, pudding, Cool Whip and Heath bar chips, then repeat all 4 layers.
Line crock-pot with foil, leaving enough to cover the potatoes. Slice potatoes and onions.
Place chicken breasts in a baking dish. Bake at 400° until tender or done. Combine tomatoes with cornstarch. Cook, stirring constantly, until thickened. Pour over chicken breasts. Top with grated cheese. Bake, uncovered, for 15 or 20 minutes. Garnish with parsley. Serves 2.
Put pears into food chopper (coarse grind). Makes about 8 cups. Place pears in large saucepan. Add pineapple and lemon juice. Mix well. Add sugar, mixing well. Bring to a boil over low heat. Allow to cook for 35 minutes after it comes to a full boil. Pack in clean jars.
Drop vegetables into boiling water until they separate; drain. Arrange in medium sized greased baking dish. Microwave or heat in pan the Cheez Whiz, mushroom soup and milk. Mix and pour over vegetables. Bake 3/4 to 1 hour at 350°.
Mix flour, sugar and	pie spice. Add egg, milk and nuts (add last). Melt	butter	in 9-inch baking dish.	Pour batter in baking dish with butter. Bake at 325° until done in center. Eat hot or cold.
Mix all ingredients well. Pour into 9 x 13-inch pan sprayed with Pam. Sprinkle with cake mix. Cover with nuts. Pour melted margarine over all and bake for 50 minutes in 350° oven. Serve with whipped cream.
Wash and cut up tomatoes, onions, celery and put parsley in. Cook until celery tender. Put through sieve. Add bay leaves. Take a little hot tomato juice out, melt butter in it and add to flour to make a paste.
Cook broccoli and carrot until tender. Melt margarine and saute onion and garlic until soft. Add flour and then chicken broth and cook until thick. Season with salt and pepper. Add a pinch of nutmeg. Process all in food processor. Return to pan and add cheese and half and half. Add herbs and heat until cheese melts. If too thick, thin with milk.
Let stand at room temperature.	Blend.	Roll in crushed pecans and parsley flakes. Refrigerate until ready to serve.
Add the green food coloring to the icing. Ice the cone. Put on M&M's and gumdrops for decoration.
Combine Karo and sugar and bring to slight boil. Add peanut butter and mix until smooth. Slightly crush Special K and mix with peanut butter mixture. Press mixture in 9 x 13-inch pan. Melt butterscotch chips and chocolate chips and spread over Special K. Cut into bars.
Cook shrimp; remove veins. Cook onion, green pepper and garlic until tender. Blend in flour, seasonings and tomatoes. Add shrimp and simmer for 20 minutes. Serve over rice. Serves 6.