HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the cake mix, pudding, eggs, oil and nuts. Add club soda. Pour into Bundt pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Melt butter or margarine in a 12 x 9 x 2-inch pan. Add flour and nuts. Mix well and line bottom and sides of pan with mixture. Bake 15 minutes. Let stand until completely cool. Blend together thoroughly the confectioners sugar, cream cheese and 1 cup Cool Whip. Spread over the cooled crust and refrigerate for 30 minutes.
Boil ribs in water for 20 to 30 minutes. Drain. Rinse with cold water. Place in a crockpot. Combine ketchup and cola (makes a delicious barbecue sauce). Pour over ribs. Cook on high 5 to 6 hours, uncovered. Baste occasionally.
Combine tomatoes and onion to make a bed on a dish. Mound the salmon in the center. Sprinkle the salmon with the inamona and salt. If the inamona is salted, delete the Hawaiian salt. Pour the Italian dressing over and refrigerate.
Mix gelatin with consomme. Use 1/3 of this mixture to coat mold. Let stand. Mix first 4 ingredients together and add balance of consomme mixture. Place in mold and let set.
Mix all ingredients. Shape into patties. Refrigerate 2 or 3 hours. Press patties together to prevent crumbling. Cook 10 minutes on each side. Serves 6.
Mix all ingredients. Put into a deep dish pie shell. Bake at 350° for 1 hour.
Sift flour and measure four cups. Cream butter and Crisco until well blended. Add sifted flour and salt to creamed mixture. Roll dough and cut cookies, using different shapes of cookie cutters. Bake at 325° for 20 minutes, then sprinkle with sugar and continue to bake for an additional 5 minutes.
Grease a 9 x 13-inch baking dish. Mix rice, milk and soups; pour in bottom of the baking dish. Place chicken on rice mixture; sprinkle soup mix over top. Cover with foil. Bake at 325° for 2 to 2 1/2 hours. (May be stored in refrigerator overnight before baking.)
Mix flour, salt and cinnamon; add remaining ingredients, except nuts and apples. Press 1/2 dough in greased 9-inch square pan. Sprinkle nuts and apples over dough. Put remaining dough on top. Bake at 350° for 25 to 30 minutes. Cut into bars.
Spread almonds in a shallow pan. Place in cold oven. Turn oven to 350° and roast 12 to 20 minutes, stirring occasionally. Over medium heat in a medium saucepan, heat honey and butter to boiling. Reduce heat to medium low. Simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir 2 minutes. Using slotted spoon, transfer almonds to baking sheet sprayed with nonstick cooking spray. Spread in single layer and cool slightly. Toss almonds with sugar to coat.
Mix all but last 2 ingredients and put in 9 x 13-inch pan. Top with crushed cornflakes mixed with 1/4 cup melted butter and reserved Cheddar cheese. Bake at 350° for about 45 minutes. Can be made ahead and refrigerated. Bake 10 to 15 minutes longer.
Beat eggs thoroughly with sugar, syrup, salt, oleo and vanilla. Put pecans into unbaked pie shell crust. Pour rest over the pecans. Bake at 350° for 50 minutes or until knife comes out clean when inserted halfway between center and outside of filling. Cool well.
Mix cornstarch, sugar and water. Heat. When mixture starts to thicken, add Jell-O. Cook until thick. Bake pie shells and cool. Place strawberries in bottom of pie shell and pour mixture over berries. Chill; serve with Cool whip.
Melt together butterscotch chips and chocolate chips in a double boiler, then add chow mein noodles and cashews. Drop by teaspoon on wax paper.
Mash potatoes. Fry ground beef until well done; drain. Add soup and onion mix to meat. In casserole dish, place 1 layer of potatoes and 1 layer of meat. Place cheese slices on top. Brown in oven until cheese is well melted.
Mix all together and drop onto cookie sheet with teaspoon. Bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. In large bowl, combine flour, sugar, baking powder, salt and cinnamon. In another bowl, beat together bananas, eggs and oil. Add to flour mixture and stir just until dry ingredients are moistened. Pour into ungreased loaf pan. Bake 50 to 60 minutes.
Mix soup, milk, mustard and onion together. Spread sauerkraut into an 8 x 8-inch square or medium casserole. Top with uncooked noodles. Pour soup mixture over the top. Place sausage pieces on top of soup. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over cheese layer. Cover and bake 1 hour at 350°.
Melt peanut butter chips and butterscotch chips together. Add peanuts and potatoes. Drop by spoonful onto wax paper. Let cool until firm.
Mix all ingredients together. Spray nonstick spray in muffin cups. Bake at 375° for 10 minutes or so. Makes 12. Very easy and delicious.
Crush Oreo cookies; set aside. Mix cream cheese, butter and powdered sugar. Then mix in larger bowl the 2 boxes pudding, milk and Cool Whip; then mix all together. Use electric mixer, then layer in clean and lined with plastic wrap flowerpot: dirt first (Oreos), until all used. Use Cool Whip lid in bottom of flower pot.
Mix all ingredients. Marinate overnight. Slice thin - 1 orange and 1 lemon, place in punch for decoration and flavor. A double batch makes 3 gallons.
Fry hamburger in saucepan. Add onions and green peppers. Pour all liquids, beans, etc., into crock-pot. Add cooked hamburger to crock-pot. Simmer until you are ready to enjoy.
Cut chicken in chunks and saute in oil in skillet pan. Add celery and onion. Cook until tender. Cook rice and broccoli according to directions. Set aside. Chop broccoli finely. In a large bowl, mix chicken, celery, onion, rice and broccoli until blended. Add both cans of soup. Do not add water to soup. Stir until mixed. Pour half of mixture into a 3-quart casserole dish. Top with 1/2 of the cheese. Add rest of mixture and top with remaining cheese. Bake at 350°, covered, for 45 minutes. Serves 4 to 6.
Saute onion in butter until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Gradually add chicken broth. Simmer, uncovered, for 30 minutes, stirring often. Add half and half, peppers and cheese. Heat until warmed through.
Mix syrup, oil, wine vinegar, tomato puree, sherry, soy sauce, curry powder, marjoram, garlic, salt and pepper together. Put chicken in 2-quart casserole; pour mixture over chicken. Cover; let sit for three hours at room temperature. Then add remaining ingredients that have been chopped together. Place in uncovered casserole and bake in a 300° oven for 1 hour.
Melt, stirring, cream cheese over low heat. Stir in soup until smooth. Add remaining ingredients. Serve over waffles. (Optional: Garnish with chopped tomato.) Makes 4 servings.
Brown ground beef with chopped onions in deep skillet. Stir in beans, corn, chilies and olives. In a 2-quart casserole, making several layers of each, sprinkle the top with cheese and arrange tortilla chips around edge. Bake at 400° for 15 minutes or until cheese melts. Serves 6.
Put all ingredients in a pan and simmer all day. Use toothpicks to pick up hot dog bites.
Mix and refrigerate for 3 days. (To avoid discoloration, place apple slices in a large Ziploc bag and cover completely with pineapple juice.)
Dissolve yeast in warm water. Combine all ingredients. Place dough in covered bowl in refrigerator until ready to use. You need not let dough rise before baking. It is ready to use immediately as desired. Roll or pat out on floured board and cut out as for regular biscuits. Bake at 450° for about 10 to 12 minutes. This dough will keep for a week or longer in refrigerator. Yield: Each 2 cups will make about 10 or 12 biscuits.
In large mixing bowl, combine all ingredients. Mix well. Pour into greased muffin tins. Bake at 450° for about 15 minutes until golden brown.
Preheat oven to 225° in order to warm an ovenproof platter.
Mix ingredients together. Spread on small pieces of rye bread. Put under broiler for 3 minutes.
Make thin cuttings from each ear of corn and scrape the rest from the cob. Place in heavy skillet with melted butter. Add salt, sugar and pepper. Cook slowly on low heat, adding water as needed and stirring often. Field corn expands as it cooks, so this will make a lot. Cook about 40 minutes. Add milk. Place in 350° oven and cook 20 to 30 minutes.
In a large pot, cook fatback. Remove fatback. In same pot with fatback grease, add tomatoes, rice, water and salt and pepper to taste. Bring to a boil; turn on low and cook for 15 minutes. Let stand for 5 minutes.
Spread cream cheese over tortillas. Top with 2 slices of cheese and 2 ham slices. Roll up tightly. Wrap each roll securely in plastic wrap. Refrigerate. Cut each roll into 6 pieces; secure ends with toothpick. Serve with salsa or picante sauce.
Saute onion in butter. Add garlic, chili powder, cumin, oregano, tomatoes and soups. Add boned chicken.
Break or cut lettuce in bowl. Add all other ingredients. Toss. Serve with or without dressing, as desired.
Pack 5 (1-quart) jars with fresh cucumbers. Add 1 head fresh dill and 1 tablespoon sugar to each jar. Set aside. Combine water, salt and vinegar. Boil 15 minutes.
Saute onion and bacon bits in small saucepan. Mix in large bowl pork and beans, onion powder, garlic powder, salt, pepper, sugar, catsup and mustard. Add onion and bacon bits and put in baking dish (optional: add more bacon bits to top). Bake at 350° for 30 to 45 minutes.
Cook sugar, flour, milk and salt in double boiler until thick and smooth, stirring frequently. Add beaten egg yolks; cook a minute or 2 longer. Add lemon juice and butter; stir and remove from heat.
Put all ingredients, except garnish, in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass and garnish with strawberry.
Drain oranges and pineapple, reserving juice; set fruit aside. Add enough water to juice to make 1/2 cup, set aside. Dissolve Jell-O in boiling water; stir in juice mixture. Chill until consistency of unbeaten egg whites. Stir in cranberry sauce, pecans, oranges and pineapple; pour into bowl or mold. Chill until firm.
In a large saucepan, press garlic. Add butter, lemon juice , salt, oregano and pepper. Add 1/2 of parsley.
Beat egg whites in electric mixer until creamy. Add sugar a little at a time until whites are very stiff. Add pecans and cracker crumbs and mix well.
Cook the rice.	While it cooks, saute onion and almonds in butter. Add raisins and	heat thoroughly. When rice is cooked, mix everything together. Serves 6 to 8.
Cook macaroni. Drain. Combine rest of ingredients with macaroni. Cover and chill.
Line a 9 or 10-inch spring-form pan with ladyfingers. Let cream cheese and milk come to room temperature. Beat cheese until smooth, add milk and extract. Put remaining ingredients, except cherries and Cool Whip, in a large bowl. Gradually add milk mixture. Beat well until smooth and then add Cool Whip. Pour over ladyfingers and refrigerate overnight. Top with cherry pie filling.
Mix all ingredients. This makes a stiff dough and I have to mix it with my hands. Use hands to form dough into crescent shapes. Bake on ungreased cookie sheet at 325° for about 10 minutes or until slightly brown around edges. Roll hot cookies in powdered sugar. Makes about 3 dozen.
Heat oven to 350. Mix sugar, eggs, together then add peanut butter. Bake on ungreased cookie sheet until the bottoms brown.
Mix the sugar and cinnamon. Separate the crescent rolls into 16 triangles. Dip marshmallows in melted butter, then roll in cinnamon/sugar mixture. Place on shortest side of triangle. Fold corners over marshmallow and roll toward opposite end, sealing all edges. Dip again in melted shortening and place melted side in a muffin cup or on a cookie sheet. Bake at 375° for 10 to 15 minutes. Remove from the pan immediately. Drizzle with glaze of powdered sugar and milk while warm. Sprinkle with nuts.
Chop vegetables. Heat salad oil to medium-high. Stir-fry vegetables 3 to 4 minutes. Add mushrooms, water, salt and sugar. Cover; cook 5 minutes.
Line an 8 x 10-inch casserole dish with the cooked, drained noodles. Top the noodles with the ingredients following in the order given. Place in a 375° oven for 30 minutes or until bubbly and cheese is melted. Makes 8 servings.
Heat oven to 350°. Mix all ingredients well. Pour batter into 3 pans. Bake for 20 minutes. When layers are cool, ice.
Place pork and beans in a large pan and set aside. Mix ground chuck with onions in a skillet and cook until meat is done. Add tomato soup, sugar, molasses, mustard, and brown sugar; heat until mixture is warm. Add mixture to pork and beans and mix well. Bake at 350° for 30 minutes. Delicious!
In skillet on medium-high heat, cook chicken in butter. Stir in seasoning mix and water; cook until thickened, about 3 minutes. Combine rice, 1/2 cup salsa, egg and 1 cup cheese. Place in 9-inch pie plate. Sprinkle with 1/2 cup cheese. Top with chicken. Bake at 350° for 20 minutes. Top with remaining cheese; let stand 10 minutes. Garnish as desired.
Place bread cubes in 9 x 13-inch baking dish. Sprinkle with cheese. Add ham or sausage; beat eggs. Add milk and spices. Pour over ingredients in pan and drizzle with melted butter. Refrigerate overnight or longer. Cover loosely with foil and bake at 325° for 1 hour or until eggs are set. Serves 6.
Mix chicken, soup and chillies. Put all chips in bottom of 9 x 13-inch pan. Top with half of chicken mixture, half of cheese. Repeat. Bake uncovered for 20 minutes at 375°.
Mix dry ingredients. Add egg and milk. Add shortening and sugar. Add bananas. Pour in greased loaf pan. Bake at 350° for 45 to 60 minutes.
Heat molasses and lard to melt lard. When lard is melted, mix in soda. Mix sugar, sour milk and egg and add. Mix remaining ingredients well and add. Cool overnight. Roll out and bake for 10 minutes in a 350° oven. I use round cutters sometimes and also Christmas and Easter cutter designs such as rabbits, crosses, birds, stars, bells and Santa's boots. You can sprinkle top of cookie with sugar or frost.
Mix sugar and cream cheese. Add peanut butter and then milk. Mix together. Stir in Cool Whip. Pour in pie crust. Freeze.
Mix corn syrup and rum in punch bowl, stirring to blend. Stir in daiquiri mix. Just before serving, add soda water, then carefully slide in ice ring. Add lime slices. Makes about 25 punch cup servings.
Mix all ingredients together. Put in large plastic container and freeze. Scoop out into glasses; pour lemon-lime soda on top. Makes a great summer drink.
Combine refried beans and seasoning mixes in bowl and mix well. Spread into 8 x 12-inch dish. Layer dip, sour cream, black olives, tomatoes, onions and chilies over bean layer. Sprinkle with cheese and serve with tortilla chips. Makes 12 servings.
Cook the first 4 ingredients to soft ball stage, then add the vanilla and peanut butter. Stir until thick and pour into greased 8 x 8 x 2-inch pan.
Melt shortening. Add sugar, egg, milk, soda, flour and cocoa. Drop by teaspoons on greased cookie sheet. Bake 12 to 15 minutes at 350°.
Line bottom of a 9 x 12-inch pan (leave graham crackers whole) with crackers. Mix other ingredients in bowl and pour over top of crackers. Chill for 2 hours.
Drain fruit and reserve juice. Mix Tang with dry pudding and use pineapple juice to make pudding as directed. Blend in fruit and chill.
Put rice if uncooked in double boiler with water to cover. Boil 25 minutes. Strain. Put rice in baking dish. Add eggs beaten with sugar, salt, milk and raisins. Sprinkle top with nutmeg. Bake at 350° for 1/2 to 3/4 hour.
Mix all ingredients together. Pour into greased pan (oblong). Bake at 350° for 30 to 35 minutes. Can be served with cheese sauce, but not necessary.
Mix the onion, margarine, mustard, poppy seed and Worcestershire sauce; let stand overnight in refrigerator. Spread mixture inside roll; place the ham and cheese. Heat in oven at 300° for approximately 10 minutes.
Mix sugar, oil and yeast in water. Let stand a few minutes. Add salt and 4 cups flour. Mix well. Raise 1/2 hour. Add remaining flour and knead well. Make a bread dough. Rise 10 minutes, uncovered. Form into balls and flatten with palm. Rise 10 minutes. Put into lightly oiled pans. Press up onto sides. Brush with oil and prick with a fork (completely). Add sauce, cheese, etc. Bake at 450° for 8 to 10 minutes. Makes dough for 3 or 4 pizzas.
Mix Jell-O in 2 cups boiling water. Add blueberries and pineapple. Let it congeal.
Wash okra and cut ends off. Make okra slices 1/4-inch thick. Place slices in a large bowl.
Combine tea, mint and sugar.	Pour boiling water over tea mixture. Let stand for 30 minutes. Remove bags and mint. Discard. Transfer to pitcher. Add water, juice and lemonade. Stir.
Pour sugar, salt, syrup and water into a deep saucepan. Stir this up and put in the good candy thermometer. Stir until dissolved and cook until it forms a hard ball or better yet, until it reaches 260°. Pour over stiffly beaten egg whites, beating constantly with electric mixer. Add vanilla and continue beating for about 1 minute. Then pour in the pecans and stir until the candy looks like it will hold its shape when dropped on wax paper. We use ice tea spoons (small and easier to handle) and the two of us work quickly to drop small amounts on wax paper. Store in cookie tins.
Combine cake mix, pudding, water, eggs and oil in a large bowl. Stir in coconut and chopped nuts. Pour into greased pan. Bake at 325° for 1 hour. Best icing is cream cheese.
Brown ground meat and onion; drain and set aside. In large saucepan, combine remaining ingredients. Add ground meat. Heat thoroughly. Serve with cornbread or crackers.
Melt the margarine and mix with flour, brown sugar and nuts. Press into a 13 x 9 x 2-inch pan and bake at 325° for 20 minutes. Let cool completely.
Preheat oven to 350°. Melt margarine in a 2-quart casserole dish. In a large bowl, mix chicken, vegetables, soup and evaporated milk. Place directly into melted margarine. Mix Bisquick and 2/3 cup of milk. Pour over chicken mixture. Bake in a 350° oven for 35 minutes.
In a large pan, mix all ingredients. Cook very slow on low heat until pears thicken or most of water is cooked down. Place in hot jars and seal.
Cook syrup, sugar and water to firm ball stage (244°). Add peanuts and continue to cook, stirring constantly until mixture is light brown in color or hard crack stage (300°). Stir in butter, soda and salt. Pour into greased baking sheet while still foamy. Cool slightly and stretch candy to desired thinness. When cool, break into pieces.
Scald milk with sugar and salt in top of double boiler. Beat eggs well and stir the hot milk in them slowly. Return to double boiler and cook over simmering water, stirring constantly until mixture just coats a metal spoon. Custard will thicken somewhat on cooling. Do not cook until thick for this will cause it to curdle. Remove immediately from heat and set pan of custard in cold water. Add vanilla and chill before serving. Serve in sherbet glasses or use as a sauce for cake or pudding. Also, can use as a quick "picker upper" for sick people.
Put enough spaghetti sauce in large baking pan to cover bottom of pan. Layer uncooked lasagna noodles, spaghetti sauce, cheeses and dollops of cottage cheese until approximately 3-4 layers are in pan. Cover with aluminum foil. Bake at 325° approximately 1 hour 15 minutes, until fork placed through noodles goes through smoothly.
Preheat oven to 350°. Mix eggs, oregano, Italian seasoning, basil, garlic salt, salt, and pepper together for batter. Dip eggplant in egg mixture and then into bread crumbs. In a large skillet saute the eggplant in the oil until browned on both sides. Arrange in a baking dish. In the same skillet saute the onions and mushrooms adding more oil. Layer half the mixture over the eggplant, half the tomato sauce and half cheese. Repeat layers. Bake for 45 minutes until bubbly. Serves 6 to 8.
Mix all ingredients, except sunflower seeds or almonds, and chill for 2 hours. Add seeds just before serving.
Mix first 3 ingredients. Bring to a boil, add jello and salt. Let cool. Pour over fresh strawberries in shell. Cover with whipped topping or fresh whipped cream. Refrigerate.
Partially cook bacon; add celery and onion. Simmer 10 minutes. Add clam liquid, tomatoes, water, potatoes, carrots, green pepper, salt, thyme and Tabasco sauce. Cover and simmer 40 to 50 minutes or until vegetables are tender. Blend 2 tablespoons cold water with 2 tablespoons flour. Add some of the hot liquid until blended, then add to soup. Bring to a boil and simmer 5 to 8 minutes. Add clams and heat through.
In heavy saucepan, over low heat, melt candy coating, condensed milk and salt. Remove from heat; stir in vanilla extract and gumdrops. Spread evenly into wax paper lined 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store tightly covered at room temperature or in icebox.
Combine all ingredients. Spread into a thin pan and bake for 20 to 30 minutes at 325.
Cut chicken breasts in 1-inch squares. Set aside. Slice all vegetables, preferably in a food processor. Set aside.
Combine sugar, shortening and eggs in mixing bowl; beat thoroughly. Add nuts, flour, salt, baking soda, baking powder and bananas to mixture. Mix thoroughly. Pour into greased bread pan and bake at 350° for approximately 60 minutes.
Cream butter and sugar. Add eggs, one at a time. Add flour gradually and stir in flavorings. Bake in a heavy tube pan at 325° for 1 hour or until done.
Combine apple cider and lemon juice in Dutch oven. Cook over medium heat until mixture simmers. Add tequila and orange liqueur. Cook until heated. Pour over lemon slices. Yield: 2 1/2 quarts.
You will need a frying pan with 2 to 3 tablespoons cooking oil and a 9 x 11-inch glass baking dish.
Layer ingredients in order listed in greased casserole. Season each layer with salt and pepper to taste. Cover and bake at 350° for 1 hour.
Combine all ingredients in large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Preheat oven to 350°. Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with mustard sauce.
Mix together in 1 bowl the drained pineapple and cheese. In another bowl mix flour, pineapple juice and sugar. Pour this over the pineapple and cheese mixture; toss until well coated. Pour this into a 2-quart casserole dish. Melt butter and crumble crackers; mix together and spread on top of the mixture. Bake at 350° for 25 to 30 minutes.
Preheat oven to 375°. Mix all ingredients together. Bake at 375° for 35 to 40 minutes. Makes 1 pie.
Blend first 3 ingredients. Cream together butter and sugar. Add eggs and vanilla. Beat to blend. Drop by heaping tablespoon on greased sheet. Bake at 350° to 375° (moderate) oven for 12 to 15 minutes. Add 2 cups chocolate chips or raisins or coconut if you like. Makes 4 dozen large cookies.
Cream butter and sugar and add one egg at a time. Beat and sift flour with baking powder and salt. Add to mixture. Add syrup and vanilla. Mix well. Place in large baking dish and bake at 350° for 30 to 35 minutes.
Beat shortening and sugar together until creamy. Add eggs; beat well. Blend in peanut butter. Sift together flour, salt and baking soda. Add to cream mixture, mixing well. Stir in oats. Roll dough into 1-inch balls. Place on ungreased cookie sheet. With tins or forks, press to make crisscross on each. Bake at 350° about 12 minutes to 15 minutes.
Melt margarine in a cake pan. Mix everything up; pour it in the pan and bake it for 30 minutes at 400°.
Cover and cook slowly about 1 hour. Put 1 box spaghetti noodles on to boil. Cook until tender; drain. Put sauce over spaghetti as it is being served.
Boil 7-Up, turn off heat and dissolve jello. Add ice cream, keep stirring until ice cream is smooth and dissolved. Pour into pie crust. Refrigerate 2 hours before serving.
Melt butter in Pyrex dish. Combine flour, sugar, baking powder and milk to make batter. Pour into melted butter. Add hot fruit over batter. Bake at 350° until batter rises over fruit and browns.
Mix pudding and pineapple. Add sour cream, Cool Whip and marshmallows.