HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix with Jell-O; add milk and mix. Add eggs one at a time. Add extract, puree and oil slowly. In 10 x 13-inch pan, bake at 350° until done. In Bundt pan, bake at 300° for 1 hour and 15 minutes or until done.
Combine all ingredients and chill until ready to use. Can use as is cold over cooked meats or as a glaze for baked or broiled meats.
Cream margarine, brown sugar and white sugar; add eggs. Dissolve soda in hot water. Mix remaining ingredients, soda mixture and creamed mixture. Add chips and mix. Bake at 375° for 10 to 12 minutes.
Mix first 5 ingredients and add melted butter. Place sliced apples in greased baking dish. Pour mixture over apples. Bake in 350° oven for 35 minutes.
Microwave all ingredients together until melted. Line 9 x 9-inch dish with foil and pour fast into dish. Let sit until cool.
Combine ground beef, rice and onions. Form into balls. Combine remaining ingredients and pour over the meatballs. Bake at 350° for 1 hour.
Beat eggs; add sugar, flavorings and persimmons. Add flour alternately with milk. Add butter which has been melted in the pan in which you are to bake the pudding. Bake for 1 hour at 325°.
Rinse beans. In Dutch oven combine beans and 6 cups water. Bring to	a boil and simmer 2 minutes.	Remove from heat; cover and let stand for 1 hour. Drain beans.
Combine yeast, sugar, salt and dry milk. Mix well, then add warm water. Mix and let rise some, then beat egg and add shortening and flour.
Sift flour, cinnamon, salt, sugar and baking soda together in a large bowl. Then add the eggs, margarine, mangoes, coconut, salad oil, raisins and walnuts. Mix all ingredients together. Pour into four small loaf pans. Let stand for 20 minutes. Bake in a 350° oven for 1 hour. Store in refrigerator.
Whip egg white stiff; add brown sugar and pecan halves. Drop on cookie sheet and toast in 325° oven until brown.
Combine all ingredients in a casserole dish. Season to taste. Bake at 350° for 1 hour with lid. Remove lid and let bake for another 15 minutes for crispness.
Beat eggs in large mixing bowl. Add brown sugar, Karo and butter. Blend well. Add pecans and vanilla and mix well. Pour into an uncooked 9-inch pie shell. Bake at 375° for 45 minutes.
Cook rice as directed. Saute celery, onion, pepper and mushrooms. Mix with rice, almonds, shrimp, crab and mushroom soup. Add seasonings. Put in a buttered baking dish. Sprinkle with grated cheese and stale bread crumbs. Bake in a pan of water for 40 minutes at 350°. This fills a 9 x 12-inch pan plus an 8 x 8-inch pan.
Trim off large leaves of broccoli. Remove tough ends of lower stalk and wash thoroughly. Cut into bite size pieces. Place in a large bowl. Add bacon, green onion and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture; toss gently. Cover and refrigerate 2 to 3 hours. Yields 6 servings.
Drain and rinse kraut. Place all ingredients together and mix well. Refrigerate for several hours.
Combine sugar, soda and buttermilk in heavy saucepan. Cook over medium heat until a small amount forms a soft ball. Remove from heat. Add vanilla and pecan halves.
Cook spaghetti in broth. Saute peppers and onion in oleo; add cheese. Mix in spaghetti and chicken. Add peas and mushrooms. Put in a baking dish. Bake at 350° for 30 minutes.
Mix together by hand. Toast in a 250° oven for 1 1/2 hours, until golden brown and crispy. Stir every 20 to 30 minutes. Add raisins or chocolate bits when cold.
Sprinkle the 1/2 cup coarsely chopped nuts on the bottom of a buttered 13 x 9 x 2-inch pan. Butter the sides of a heavy 2-quart saucepan. In it, melt the 1 cup butter; add sugar, water and corn syrup. Cook over medium heat to 290° (soft crack stage), stirring frequently. Watch carefully after 280°, remove from heat.
Beat together milk, eggs and flour. Set aside. Cut open chilies and remove seeds. Arrange 1 can of chilies in 8 x 12 dish. Sprinkle with half of cheeses. Top with second layer of chilies and cheeses. Pour milk mixture over all. Sprinkle with salt. Bake 1 hour at 350°. Let sit before cutting. Serves 6.
While noodles are cooking, saute bacon; crumble into large bowl. Saute one at a time the mushrooms, onion, pepper and celery. Brown meat. Put in bowl with bacon. Mix in separate bowl the 4 cans of soup, beating well. Place drained noodles in bowl with vegetables and meat. Add soups and mix well. Place all ingredients in greased casserole. Cover with crushed potato chips. Bake at 350° for 30 minutes. Serves 18. This amount fills 2 (2 1/2-quart) casseroles.
Saute onion in bacon drippings (leave about 1 to 2 tablespoons in skillet to saute onion). Combine all ingredients and crumble bacon into pot. Cook for 1 hour or more until potatoes are soft. Serve like a tortilla soup with tortilla chips or fried corn tortillas and grated cheese in the bowl. Yummy! Enjoy.
Bake cake as directed in 9 x 13-inch pan or dish. Punch holes in cake with a fork while still hot. Drain pineapple juice over the holes. Spread pineapple on top; set aside.
Combine hot water and 2 teaspoons coffee granules in medium bowl; stir well. Add brownie mix, 1 teaspoon vanilla and egg whites; stir until well blended. Pour mixture into 9-inch pie plate coated with cooking spray. Bake at 325° for 22 minutes. Let crust cool completely.
Mix all ingredients like a meat loaf. Roll into 3 small rolls and wrap in plastic wrap. Chill for 24 hours. Bake on broiler pan for 1 hour at 300°. Makes 3 rolls.
Mix all together except onion rings; put into casserole. Bake at 350° for 20 to 25 minutes. Put onion rings on top for 5 to 10 minutes.
Preheat oven to 350°. Melt cream cheese and 1/2 cup butter together in a large saucepan. Add soup and cook on low heat until smooth. Saute onions, green peppers and celery in remaining 1/4 cup butter in skillet. Add shrimp. Saute until shrimp turn pink. Add crabmeat, rice and seasoning; mix well. Fold in soup mix. Spoon into a shallow 3-quart casserole dish. Top with cracker crumbs. Bake for 30 minutes. Yield: 8 servings.
Put the bacon in the bottom of a 9 x 12-inch pan. Place the rice on top of the bacon; spread out over the bottom. Place the chicken in the pan and sprinkle spices over the top. Bake 1 hour at 350°.
In large mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, butter and vanilla extract. Then add to flour mixture and mix well.
Prepare ravioli according to directions and drain. In a large saucepan, heat the cream to boiling. Turn down heat and stir in Parmesan cheese. Heat through. Add ravioli. Toss and serve.
Drain thawed spinach, squeezing out all moisture. In bowl, combine spinach, cheese, mayonnaise, bacon, dressing mix, onion and water chestnuts. Spread mixture on each tortilla and roll tightly. Cover and chill overnight.
Sift flour; beat eggs until light and thick. Add flour and 1/3 cup of the milk. Beat 30 seconds. Gradually add remaining milk and shortening, beating 1 to 2 minutes. Fill greased muffin pans a little less than 1/2 full. Bake in a hot oven (425°) about 40 minutes.
Boil chicken, remove from water and set aside. Cook pasta in chicken broth. Cut chicken into bite-sized pieces. Saute garlic, celery, onion and bell pepper in butter until tender. Add tomatoes, mushrooms, soup and cheese to sauteed vegetables and stir until cheese is melted. Add chicken, pasta and peas. Mix well and pour into a 13 x 9 casserole. Bake 40 minutes at 350 degrees.
Preheat oven to 350°. Prepare either two paper-lined loaf pans or a 10-inch tube pan. Sift together flour, salt and baking powder; set aside. Cream butter until smooth. Add sugar and beat until light. Add eggs, one at a time, until well combined. Mix in flour alternately with sour cream and lemon juice. Add grated lemon peel and stir until thoroughly combined. Pour batter in pan(s) and bake for 1 hour. When done (test with toothpick), let cool for 10 minutes in pan, then place on a wire rack until completely cool (approximately 3 to 4 hours).
Cook macaroni in boiling salted water and drain. Combine other ingredients, except crumbs. In greased 2-quart casserole dish, alternate layers of macaroni and meat mixture. Top with crumbs. Bake at 350° for 45 minutes.
Mix butter, sugar, chocolate and milk in pan and cook slowly until melted. Cool, then add vanilla, crackers, nuts and marshmallows. Press into buttered 9 x 9-inch pan.
Melt butter. Stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes on low. Remove from heat. Stir in soda and vanilla. Gradually pour over popcorn and mix well. Turn onto 2 large shallow baking pans. Bake at 250° for 1 hour. Stir every 15 minutes. Cool completely, break apart and store in covered can.
Mix all together, except 1/2 cup cheese. Put in casserole dish. Top with remaining cheese. Bake at 350° for 45 minutes.
Mix butter, sugar, flour and salt. Remove 1/2 cup of mixture. Add all other ingredients, except cinnamon, and beat until smooth. Pour into greased pan. Top with 1/2 cup of mixture to which 1/2 teaspoon of cinnamon is added. Bake in 350° oven for 50 minutes.
Add salt to rapidly boiling water. Gradually add noodles so water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Slowly melt butter in a large skillet; add noodles and toss gently. Add cheese and toss again. Pour cream in and toss again. Sprinkle with pepper, if desired. Serve in a hot 2-quart casserole dish. Serves 6 to 8. This is delicious.
Cream shortening and sugar. Add eggs, beating well after each addition. Beat milk and vanilla with flour; add to mixture.
Mix together until blended and scramble in nonstick skillet. Yields 1 serving.
Put all in crock-pot. Cook slowly for 7 to 8 hours. Add Provolone to each dish before serving. Makes 6 to 7 servings.
Put first three ingredients in pan you are going to bake your pudding in. Bring to boiling point and boil ten minutes. Combine the rest of the ingredients. Drop in spoonfuls into syrup if thick and bake in a hot oven at 450° for 15 minutes. Serve with whipped cream. Makes about 12 servings.
Mix together ground beef and onion and cook until done. Add sauce mix, tomato puree and water. Let simmer about 15 minutes. Boil lasagna noodles until tender. Cover bottom of pan with a small amount of meat mixture. Add layer of noodles; top with layer of American cheese. Repeat layers. Save small amount of mixture for topping and sprinkle with Parmesan cheese. Cook in oven for about 1 hour at 350°.
Heat oven to 350°. In medium bowl, combine flour and sugar; cut in margarine until crumbly. Stir in 1/2 cup chocolate chips; press firmly on bottom of 9 x 13-inch pan. Bake 15 minutes. Meanwhile, in same bowl, combine sweetened condensed milk, eggs and vanilla; stir in remaining 1 1/2 cups chips and nuts. Spread evenly over prepared crust. Bake 20 to 25 minutes or until light golden brown. Cool completely. Cut into bars. Store covered at room temperature.
Melt margarine in a large skillet. Mix all the ingredients. Pour melted margarine into mixture, leaving some in skillet to bake the cornbread. Mix. Pour into skillet. Bake at 375° until brown on top. The cornbread is moist.
Cook artichokes according to directions and drain. Grease or spray with Pam a small dish or pan. Place artichokes in layer. Pour olive oil over artichokes and toss several times to coat well. Mix bread crumbs, garlic powder and Italian cheese. Sprinkle over artichokes. Toss lightly to coat artichokes. Bake at 350° for 25 minutes or until bread crumbs are lightly toasted.
Bake cake in 9 x 13-inch pan. While cake is still hot, score with knife and pour the following mixture over the cake: milk mixed with caramel topping. After cake is cool, top with Cool Whip and chocolate shavings.
Place enough water to cover eggplant in a saucepan and bring to a boil. Add cubed eggplant and parboil about 3 to 5 minutes; drain.
Peel and pit avocado and place in a food processor or blender. Add lime, spices and garlic. Process until smooth. Serve with poached fish, grilled chicken or steamed prawns, or use as a binder for chicken or fish salad (which should be served immediately or it will turn dark). Yields about 1 1/4 cups.
Mix garlic with salt and beef stock. Strain over meat with other ingredients. Roll meat into a small sausage roll. Cook over charcoal until done. If meat is marinated the day before it will become more tender and flavorful.
Saute garlic in 4 tablespoons oil. Add mushrooms and cook over medium heat until they begin to brown. Add the pepper, onion and rosemary to the pan, stirring while cooking, about 2 minutes. Remove from heat and add vinegar, the remaining 1 tablespoon of oil, salt and pepper. Cool mushrooms and let stand at room temperature until serving time. Spoon them over the bread to serve. Serves 4 to 6.
Combine all ingredients in an electric blender. Process until smooth. Store in the refrigerator until ready to use. Yields 1 1/4 cups.
Cover beans with water; soak overnight. Do not drain. Add onion, salt pork, garlic, salt and a dash of pepper. Cook, covered, for 2 hours over low heat. Add tomatoes, green pepper, hot pepper sauce and sugar. Cook, covered, for 3 more hours. Serve with corn bread.
Cut chicken in bite size pieces and place in a well-greased 9 x 13-inch casserole. Place asparagus on top of chicken pieces. Place cheese on top of the asparagus. Mix soup and sour cream together. Pour on top of cheese. Mix cracker crumbs and oleo and make topping. Bake at 350° until bubbly.
Prepare pie crust for a 2-crust pie, using a 9-inch pie pan. Packaged pie crust may be used. Preheat oven to 425°. In a large bowl, combine cranberries, sugar, cornstarch and almond extract, if desired, and mix well. Add the cherry pie filling and mix lightly. Spoon into pie crust lined pan. Decorate the top crust as desired and place on pie. Seal the edge. Bake at 425° for 35 to 45 minutes or until crust is golden brown and filling is bubbly.
Brown hamburger, onion, salt and pepper to taste, and flour. Stir in tomato sauce and ketchup. Put in casserole and top with cheese. Spread biscuits over top. Bake at 425° for 12 to 15 minutes or until biscuits are done.
Dry bread, place into blender or food processor to crumb. Add all other dry ingredients. Cut in shortening. Store in airtight container.
Soften cheeses; mix all ingredients well. Roll in ball. Roll in ground pecans.
Have everything at room temperature. Cream sugar and margarine. Beat eggs; add to sugar-margarine mixture along with vanilla and milk. Add flour, small amount at a time. Bake at 350° until light brown around edge, 15 or 20 minutes. I use aluminum oven liners, greased. Drop by teaspoon, 20 cookies per sheet. Makes 80.
Mix all ingredients together with spoon. Batter will be stiff. Spread into greased pan (9 x 13-inch). Bake at 350° for 45 to 60 minutes.
To prepare juice, select table ripe berries. Do not use underripe berries. Wash, cap and remove stems. Crush berries and heat to boil. Simmer for 1 or 2 minutes. Extract juice by pouring through a strainer or cheesecloth.
Brown ground beef in skillet; drain. Add onions, salt and pepper to taste. Combine soup, water and green chilies. Heat to make sauce. Put ground beef mixture on heated flour tortillas and grated cheese. Roll up and put in large casserole dish. Make enough to fill dish. Pour cream of chicken mixture over tortillas and top with grated cheese. Bake long enough to melt cheese. Serve with picante sauce and tortilla chips.
Use a 15 1/2 x 9-inch Pyrex pan. Spread the pineapple in bottom of pan. Dot the cherry pie filling over this. Then add the dry cake mix. Melt the butter or oleo and pour over the top. Bake at 350° for 40 minutes.
Grate up carrots. Mix all together. Put as much mayonnaise as you like.
Preheat oven to 350. Remove stems from mushrooms and chop fine. Combine with remaining ingredients and spoon into mushroom caps. Bake 25 minutes.
Crush Oreos in blender or food processor. Mix with melted margarine. Press all but 3/4 cup in 9 x 13-inch pan. Freeze solid. Soften ice cream and spread over crust. Sprinkle pecans over ice cream. Freeze solid. In heavy saucepan, mix evaporated milk, solid margarine, chocolate chips and powdered sugar. Bring to boil over medium to low heat, stirring constantly. Boil 8 minutes; remove from heat. Cool to lukewarm. Spread over nuts. Freeze again. Spread Cool Whip over sauce and sprinkle rest of crumbs on top. Keep frozen.
Cut chicken into cubes and either fry or broil until done. Cook spaghetti noodles as directed. Warm sauce and add chicken to sauce. Pour cooked and drained noodles into a greased casserole dish. Pour chicken sauce over the noodles. Cover with cheese and bake at 350° until cheese is melted. Makes 4 to 6 servings.
Beat cream cheese and sugar on medium speed until fluffy, then beat in egg and salt. Stir in chips. Prepare cake mix. Line muffin pans with baking cups. Fill 1/2 full with cake mix, then top with 1 well rounded teaspoonful of cream cheese. Bake at 350° for 20 minutes.
Combine cake mix (dry) with melted butter and canned milk. Press 1/2 of mix in 9 x 13-inch pan and bake at 350° for 15 minutes. Take from oven and spread caramel mixture over cake. Sprinkle chocolate chips and nuts over caramel mixture. Spread rest of cake mixture. Bake at 350° for 15 to 20 minutes.
Combine and mix chicken, rice, bread crumbs, celery and pimento. Separately combine eggs, seasonings and cold broth; mix thoroughly. Stir in chicken mixture.
Chop sliced ham into very small pieces. Mix with shredded cheese. Take each package of rolls and slice in half; remove top and place ham and cheese mixture on bottom half. Put top back on.
Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak overnight.
Cut biscuits into quarters. Dip in mixture of sugar and cinnamon. Place in Bundt pan.
Mix ingredients. Grease a 13 x 9-inch pan. Pour 3/4 of batter into pan. Pour one can of any flavor pie filling over batter and then drop the remaining batter on the filling. Bake 30 minutes at 350°. Drizzle powdered sugar mixture over top.
Boil sugar and milk for 10 minutes. Add remaining ingredients; stir until dissolved and pour into buttered pan. Makes 5 pounds.
Cream together: white sugar, brown sugar and butter. Blend in eggs and vanilla. Sift together flour, baking powder and salt. Add to cream mixture. Mix in milk. Stir in nuts, cherries and chocolate chips. Pour in greased pan. Bake at 325° for 25 minutes. Frost with butter frosting while warm.
Mix all ingredients; pour in pie shell. Bake at 350° for 1 hour or until done. Top with Cool Whip or whipped cream.
Put flour, sugar, baking powder and salt together in bowl. Blend well with fork or whisk. Stir eggs, milk and salad oil into dry ingredients with fork or whisk until well blended. Makes 6 or so 8-inch waffles.
Grease 9 x 13-inch pan. Spread pineapple over bottom of pan. Spread cherry filling over pineapple. Sprinkle cake mix over fruits. Top with nuts. Cut oleo in small pieces and put on top. Bake in preheated 350° oven for 1 hour. Serve with Dream Whip, etc.
Soften oleo. Grate cheese. Mix with hands. Add other ingredients except Rice Krispies. Mix well, then add Rice Krispies. Roll in 1-inch balls. Place on ungreased cookie sheet. Flatten with fork. Cook at 350° for 20 minutes.
Preheat oven to 350°. Cook chicken in water, cool and cut into strips. Cook broccoli until almost done. Grease of spray 9 x 9-inch baking dish. Lay broccoli on bottom, then chicken. Mix soup, mayonnaise, milk, cheese, lemon juice and curry powder together. Pour over chicken and broccoli. Sprinkle with bread crumbs. Bake for 40 minutes. Can use cooked cauliflower in addition to broccoli.
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil. Reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken; cool. Debone chicken and cut into bite-size pieces; set aside. Strain broth and return broth to pan. Skim off fat from broth. Add vegetables and noodles and return to boiling. Simmer 10 minutes or until noodles are done. Stir in parsley and chicken. Heat through. Serves 6.
Heat gravy. When bubbling, lower heat and stir in sour cream. (Enough sauce for 4 to 5 baked potatoes.)
Heat oven to 350°. Microwave chocolate and margarine in large microwave bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture until blended well with electric mixer on low speed. Beat in eggs one at a time, until completely mixed. Add vanilla. Stir in 1/2 cup flour, baking soda and salt. Beat in remaining 2 cups flour alternately with water until well blended and smooth. Pour into greased and floured pan. Bake as directed. Cool 10 minutes. Remove from pans. Cool on wire rack.
Dissolve gelatin and Jell-O in boiling water; cool. Add juice, vinegar and salt; beat until fluffy. Add mayonnaise and stir well. Add cherries, pineapple and nuts and stir well. Pour into Jell-O mold and let thicken and set before serving.
Melt butter. Add 1 can chicken broth and vegetable medley. Simmer 20 minutes. Add second can of chicken broth and rice. Cover; let simmer until rice is cooked to taste. Uncover and let simmer until broth is absorbed into vegetables and rice.
Place peaches on the bottom of an unbaked pie shell. Mix other ingredients together and pour over the peaches. Bake 10 minutes at 425°, then turn down to 350° and bake for 30 minutes.
Add all ingredients to melted margarine. Mix well. Pour into two unbaked pie shells. Bake 10 minutes at 300°. Lower heat to 325° and bake 30 minutes longer.
Wash, cut and dry scallops on paper toweling. Place on large double sheet waxed paper. Sprinkle with drops of lemon juice, then with salt and pepper to taste. The moment before sauteing, dredge scallops with flour and shake in a sieve, to dislodge excess flour.
Butter baking dish. Fill it with alternate layers of soda cracker crumbs and oysters. Season each layer with salt, pepper and bits of butter. Let the last layer be cracker crumbs. Dot with butter. Pour just enough sweet milk over this mixture to moisten it well. Bake in 400° oven for 20 to 30 minutes until it is brown on top. Serve hot.
Crush wafers; add butter. Mix well and press into a 9-inch pie plate. Cover with soft ice cream. Top with cold fudge sauce (place fudge sauce in freezer for a short time to allow for easier spreading). Store in freezer for 10 hours. Slice on chilled dessert plates. Top with whipped cream and almonds.
Mix all together and freeze. Set out of freezer 15 minutes before serving. Good summertime snack or dessert.
Combine sugar, Amaretto, orange rind and juice in heavy saucepan; heat slowly to bubbling.
Heat oven to 350°. Measure flour, baking powder, baking soda and salt in bowl. In 2-quart saucepan, melt butter. Remove from heat and stir in sugar. Cool. Grease 12 x 8 x 2-inch pan. Add eggs and vanilla to sugar mix. Add dry ingredients and nuts. Pour in greased pan. Sprinkle chocolate chips on top. Bake about 40 minutes.
Drain and chop the artichokes. Mix mozzarella, artichokes, mayonnaise, parmesan and lots of garlic powder. Put into a pan. Sprinkle with parmesan cheese. Bake in oven at 350° for 30 minutes. Watch out for bubbles. Dip should be slightly brown on top. Cool for 5 minutes before serving.
Cook cabbage leaves. In a bowl, combine 8 ounces of tomato sauce, onion, rice, chili powder, salt and garlic powder. Crumble beef over mixture. Mix well. Shape into 2-inch balls. Place one meatball on each cabbage leaf. Fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose meatball. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours. Yield: 4 to 6 servings.
Chop green olives, onions and jalapenos. Mix sour cream and cream cheese. Add other ingredients (except tortillas). Spread on 12-inch flour tortillas. Roll, pinching end tight. Chill overnight. Slice. This also freezes well.
Blend all ingredients in a large bowl with a wooden spoon. Pour into a greased loaf pan and bake for 1 hour at 300°.
Mix 1/2 cup water with yeast in large mixing bowl. Add remaining ingredients. Mix with spoon until smooth.