HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake as directed in oblong pan. Cool. Take a fork and make holes in cake. Mix jello with boiling water. Add soda pop. Pour over cake. Mix pudding with milk. Fold in Cool Whip. Spread on cake. Keep refrigerated.
Melt butter and pour over stuffing. Mash squash in bowl and add all other ingredients. Line 1/2 of the stuffing into the casserole dish. Add squash mixture. Top with remaining stuffing. Bake at 350° for 30 minutes.
Drop a few potatoes into boiling water after water starts to boil again, boil 2 minutes. Lift out and drain on paper towel. Spread out on sprayed cookie sheet. Freeze. Do all potatoes as same. After frozen, solid pack in Ziploc bags to store in freezer until needed.
Spray a 9 x 13-inch pan. Sprinkle coconut and chopped nuts in bottom of pan. Mix cake mix according to directions on box and spoon over nuts and coconut mixture. In saucepan, mix until melted oleo, cream cheese and sugar. Spoon all over cake. Bake this at 325° or 350° until done. Test with toothpick. This takes about 30 to 45 minutes.
Mix well. Pour into 3 cake pans. Bake at 300° for 25 to 30 minutes. Let cool.
Combine 1/2 cup sugar and cinnamon, then mix with apples. Place in the pie shell. Sift remaining sugar and flour in a bowl. Cut in butter until crumbly. Sprinkle crumbs over pie. Bake at 450° for 15 minutes, then reduce oven temperature to 350° and bake for about 45 minutes longer.
Fill each of 4 tall glasses with spoonfuls of raspberry sherbet. Pour 3/4 cup cranberry juice cocktail into each glass. Carefully fill with lemon-lime carbonated beverage; stir gently. Garnish with mint sprigs or fresh or frozen raspberries, if desired. Makes 4 servings.
Boil water, add tapioca and stir for 20 minutes. Remove from heat. Add sugar and Jell-O.
Crush Oreos in blender. Spread 1 cup of Oreos in the bottom of a 9 x 13-inch pan.
Stir sugar into water, stirring until sugar dissolves. Continue boiling over medium heat until sugar melts completely.
Prepare fresh coconut and chop or shred in food processor. Mix with remaining ingredients, saving some red and green cherries whole and nut halves to decorate top of cake. Press tightly into loaf pans, a tube pan or ring pans. Refrigerate at least 3 to 5 days before serving.
Mix together Cool Whip, milk and lemon juice; fold in pineapple, cherries, nuts and vanilla. Pour into pie crusts. Refrigerate until set.
In bottom of Dutch oven, brown onions in 2 tablespoons of melted margarine until tender. Add stock; bring to a boil and simmer for 5 to 10 minutes. Place in individual ovenproof bowls. In oven, brown bread chunks tossed in remaining 6 tablespoons of melted margarine and Parmesan cheese. Place toasted bread and Mozzarella on top of bowls of soup. Place under broiler to brown. Serve immediately.
Chicken breasts must be boiled done. Chicken breasts also must be chopped up. Cook for 30 minutes in oven or 1 hour longer.
Put strawberries and their juice into blender container with adult help. Cover and blend until smooth. Scoop some of the ice cream or yogurt into 3 tall glasses. Put the rest of the ice cream of yogurt into the blender container. With adult help, cover and blend until smooth.
Blend ingredients well. Add nuts. Shape into rolls (finger-size). Bake on ungreased cookie sheet at 300° for 45 minutes. Slightly cool and roll in confectioners sugar.
Mix and make dough. Roll out very very thin or dumplings will be tough. Cut in strips 1-inch wide. Lay on cookie sheet lined with wax paper. Freeze.
Mix sugar, syrup and butter in a saucepan. Bring to a boil. Cook 5 minutes. Remove from heat. Add soda and salt. Pour over popped corn. Mix well. Place in large roaster pan and place in 200° oven for 1 hour. Stir after 30 minutes. Pour out on wax paper to cool. Cool well. Store in airtight container.
Put into a big bowl and mix margarine, sugar and egg. Put into another bowl flour, baking soda, salt and cream of tartar. Add flour mixture to first bowl. Mix well. Dough should be soft and easy to handle. Add 1 tablespoon of flour if dough is too sticky. Combine in a small dish and set aside sugar-cinnamon combination. Roll dough into balls the size of a walnut. Roll in sugar-cinnamon mixture. Place on ungreased cookie sheet. Bake 8 to 10 minutes at 400°. Cookies should be soft and puffy. Cool on rack. Makes 3 dozen.
Boil and debone chicken. Chop into bite size pieces. Chop onion. Put chicken, onion, chili peppers and drained mushrooms in large saucepan. Add spices, salt and pepper to taste. Add about 1/2 container sour cream. Heat to mix flavors. Mix in chicken broth.
Cream sugar and margarine. Add beaten egg and applesauce. Mix flour, soda, salt and spices. Add raisins, nuts and vanilla. Bake in a jelly roll pan for 25 minutes in 350° oven.
Mix together and spread on top. Sprinkle 4 ounces of grated Cheddar cheese on top. Cover and refrigerate for 8 to 12 hours.
Mix all ingredients together. Use 1 level tablespoon of mix with 6 ounces boiling water for each cup. Makes 14 servings.
Fit pastry into 11 x 7-inch baking dish. Toss cheese with flour to coat. Combine 3/4 cup cheese with 1/2 cup almonds; add remaining ingredients. Fill pie crust and top with remaining cheese and almonds. Bake at 400° for 30 to 35 minutes. Great for leftover Thanksgiving turkey!
Prepare grits as you usually do for your family. Put in a small baking dish with grated onion and Velveeta cheese to taste. Bake at 425° until bubbly hot and serve.
Mix together the potatoes, butter, sugar, salt, eggs, milk and vanilla. Pour into casserole dish. Combine brown sugar, flour and cinnamon. Mix until crumbly. Stir in pecans. Spread on top of sweet potatoes. Bake at 350° for 30 minutes.
Cover; simmer beans for 3 to 3 1/2 hours, until tender. In large skillet, cook bacon, onions and garlic until bacon is crisp. Add bacon mixture and rest of ingredients. Stir well. Simmer, uncovered, an additional 20 to 30 minutes. Makes 8 (3/4 cup) servings.
Beat egg whites until stiff. Then beat in sugar, baking powder and vanilla. Fold in crushed crackers and the nuts. Spread in ungreased 9-inch pie tin. Bake 30 minutes at 350°; cool. Spread with sweetened whipped cream and sprinkle with grated chocolate.
Combine all ingredients (except wrappers) in blender and make a paste. Put scant teaspoon in wonton wrapper. Fold in half, wetting two edges and folding together. Will make good seal. Fry until brown in Fry Daddy.
Combine all ingredients. Drop by teaspoon on greased sheets about 2 inches apart. Bake at 375° for 12 minutes.
Brown flour and shortening in large pan. Add remaining ingredients. Cook an hour or longer, if preferred. Add okra, if desired.
Cream shortening, eggs and sugar until fluffy and smooth. Add vanilla and sour cream. Gradually add dry ingredients. Chill dough for 1 1/2 hours. Roll out dough to cut out. Bake cookies at 375° on greased cookie sheet for 8 to 10 minutes.
Dissolve jello in water until thick. Mash cranberry sauce until soft and mix with jello. Add oranges, pineapple and nuts. Place in mold and chill until firm.
Shred cabbage and dice onion and green pepper. Mix together. Add mayonnaise, vinegar, mustard, basil, coriander, celery seed, salt and pepper to taste. Eat.
Combine minced chicken with bread crumbs, eggs, butter, salt and pepper. Mix well. Shape into balls or logs. Dip into beaten eggs and roll in bread crumbs. Fry light brown in hot oil and serve.
Chop onions, pepper and ham. Mix cheese, Accent and other ingredients all together and roll into a ball. Then roll in crushed nuts to cover.
Cook sugar, milk, butter and cocoa for 2 1/2 minutes. Start counting time when sugar mix reaches a full boil. Remove from heat, add oats, vanilla and peanut butter. Mix well. Drop a spoonful onto wax paper.
Cut meat in 1 1/2-inch chunks. Peel vegetables. Cut into chunks or wedges. Brown meat in butter in heavy Dutch oven. Remove and reserve. Saute vegetables in same pan a few minutes until lightly browned. Add meat and chopped parsley to vegetables. Stir in spices and broth. Add vinegar. Cover and simmer for 1 3/4 hours or until meat is tender. Add sprouts and peas. Cook 5 to 10 minutes longer. Garnish with red pepper, if used.
Brown ground beef and drain. Saute green pepper and onion. Combine beef, spices, onion, pepper and cheeses. Place chilies in bottom of greased 8 x 8-inch or 9 x 9-inch casserole. Place beef and cheese mixture on top of chilies. Combine eggs, half and half and flour; beat well. Pour over beef and cheese. Bake at 300° for 45 minutes. Pour tomato sauce over all and bake 10 minutes longer. Cut into squares to serve. Equally as good without the ground beef. Makes 9 servings.
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water in large bowl. Sprinkle in yeast, then stir until dissolved. Add lukewarm milk mixture, starter and 2 1/2 cups flour; beat until smooth. Stir in additional flour to make stiff dough. Turn onto lightly floured board and knead until smooth and elastic (about 8 to 10 minutes). Place in greased bowl; turn once to grease top. Cover. Let rise in warm place until doubled. Punch down. Divide in 3 parts. Form each part into smooth round ball or roll out and cut. Place on greased baking sheet. Bake at 400° for 25 minutes. Cool.
Cream butter and sugar. Add eggs one at a time, beating well after each addition. Add soda to sour cream and add alternately with flour to mixture. Add salt, vanilla and whiskey. Pour into tube pan and bake at 325° for approximately 1 hour. Insert toothpick in center to test for doneness.
Pour tea over sugar and as soon as sugar is dissolved, add fruit juices. Strain into punch bowl over a large piece of ice. Just before serving, add ginger ale, charged water and slices of orange. For tea infusion, add 2 teaspoons tea and 1 cup boiling water. Serves 12.
Cream the sugar and oleo. Add Crisco; cream. Add eggs; beat. Add flour; blend well. Add nuts, chips and vanilla. Bake at 350° until firm around side of pan, but soft in center and golden brown. Use a 9 x 13-inch or similar pan.
Make graham cracker crust in 9 x 13-inch pan with 6 tablespoons melted butter. Bake for 10 minutes at 350° and cool.
Mix Milnot and 3 cups sugar in large kettle. Bring to a boil over medium heat; boil slowly until mixture forms soft ball when dropped into a glass of cold water. Remove from heat. Stir in butter or margarine and peanut butter. When well mixed, continue to stir to help cool. Spread mixture in a 9 x 13-inch buttered pan. Let cool; cut into squares and serve.
Mix together and press into 9 x 13-inch pan and bake at 350° for 30 minutes and cool.
Combine butter and sugar. Beat until well blended. Add 1 egg at a time, beating after each egg. Blend in flour slowly. Add vanilla and beat until well blended. Grease 3 mini-loaf pans and flour the pans. Shake off excess flour. Bake at 350° for 35 to 45 minutes (until toothpick comes out clean). Cool before removing from the pan.
Mix the first seven ingredients on slow speed in mixer until well blended and uniform. Add the buttermilk and mix well. Pour into pie shell and bake at 350° for 40 minutes, or until set and brown on top.
Crisp the cabbage in ice water if necessary; drain thoroughly. Add remaining ingredients. Toss to combine. Makes 6 to 8 servings.
Heat oil in large skillet or wok. Add shrimp; cook and stir 2 to 3 minutes or until shrimp are firm and pink. Remove shrimp from skillet. Add chicken broth, soy sauce, sugar, ginger and garlic powder to skillet. Bring to boil. Add egg noodles, onion and frozen vegetables; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes or until egg noodles and vegetables are tender. Stir in shrimp. In small bowl, stir cornstarch into water until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium-high heat until sauce is bubbly and thickened. Makes 5 servings.
Place sliced peaches and water in an 8-quart stainless steel or enamel pot and cook over medium heat until peaches are soft, about 20 to 25 minutes. Stir frequently to prevent peaches from sticking. When fruit is tender, add lemon juice and honey and stir to combine. Put the peach mixture through a food mill, blender or food processor and blend until smooth. Pour and divide the puree into two shallow 9 x 13-inch baking pans. Bake, uncovered, for 1 hour at 325°. Continue baking, stirring every 15 or 20 minutes, until the butter is thick. This will take approximately 1 to 1 1/2 hours. The peach butter will be thick, fine textured and a rich reddish-amber color.
Combine sugar and juice in 2-quart pan. Cook to soft ball stage (240°). Remove from heat; add peel, vanilla and walnuts. Stir until syrup begins to look cloudy. Before it hardens, spread mix on waxed paper-lined cookie sheets so nuts don't overlap. When cool, break up. Store covered in fridge or freezer. Makes about 1 pound.
Halve, seed and chop peppers (9 cups). Layer with salt in a large glass bowl. Allow to stand at room temperature, stirring several times for 3 hours. Drain peppers well to remove all liquid. Combine drained peppers, tomatoes and onions in a large kettle; stir in sugar and vinegar. Tie mixed pickling spices in cheesecloth and crack with a hammer. Add to kettle. Bring to boiling, stirring often. Lower heat; simmer, stirring frequently near the end of cooking time to prevent scorching, 30 minutes or until mixture thickens. Remove spice bag. Ladle into 8 hot, sterilized, 8 ounce jars; seal and cool.
Partially freeze beef. Slice beef very thinly across the grain into bite size strips; set aside. Combine the broth, soy sauce and sugar; set aside. Preheat a wok or a 10-inch skillet over high heat; add oil. Add the beef to hot wok; stir-fry 2 minutes or until meat is just browned. Add Chinese cabbage, onions, shirataki, if desired, mushrooms and bamboo shoots. Stir the soy mixture; stir into vegetable mixture. Cook and stir until bubbly. Stir in the spinach and tofu. Cover and cook for 1 to 2 minutes or just until ingredients are heated through and spinach is wilted. Makes 3 or 4 servings.
Cook sugar and milk to soft ball stage. Add peanut butter and marshmallow cream. Stir until melted. Pour into buttered pan.
Boil 6 large potatoes with peels intact. Peel potatoes; chill thoroughly. Grate. Melt 1 stick margarine and toss with potatoes. Add cheese, sour cream, green onion and salt. Marinate at least 6 hours. Bake 1/2 hour at 300°. Serves 12. Freezes well.
Cook chicken and cut into cubes. Mix with the other ingredients. Sprinkle with crushed potato chips. Grease pan and bake at 375° for 25 minutes.
Brown ground beef, celery and onion. When browned, mix in rest of ingredients. Bake 1 hour at 350°.
Saute Spam, onion and green pepper in oil until vegetables are tender. Spoon lightly in greased 10-inch deep pie dish or 8 x 12-inch cake pan. Sprinkle with cheese. Mix remaining ingredients in blender or mixer until smooth. Bake at 400° about 30 to 45 minutes or until set.	Let stand 5 minutes before cutting.
Soften yeast in warm water. Combine milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup of flour. Beat well. Beat in yeast mixture and egg. Add remaining flour. Mix well. Place in greased bowl. Grease surface.
Mix all ingredients together and bake in unbaked pie shell at 325° for 45 minutes.
Place water, lamb, onions, split peas, spinach, scallions, salt and pepper in saucepan; bring to a boil, cover and simmer for 40 minutes. Stir in the rice and cook over moderate heat for about 25 minutes, stirring occasionally. Add the yogurt; stir one minute without boiling and remove from the heat. Heat the oil in a frying pan, add the mint and stir for one minute. Add to the soup and serve.
In large mixing bowl, stir together flour, cocoa, baking powder, soda and salt; set aside. In large mixing bowl, beat margarine until fluffy. Add sugar, beating well. Add egg and vanilla and beat well. Gradually add flour mixture; beat on low until well blended.
Brown sausage and drain. Break into small pieces. Stir sausage, cheese and eggs together. Pour over bread in baking dish. Cover and place in refrigerator overnight. Next morning, bake at 350° for 30 to 40 minutes or until knife comes out clean.
Fry bacon, place in bowl. Drain most of bacon fat from pan, fry cabbage in frying pan until it starts to turn tender. Can add a little water if needed. Crumble bacon on top and serve.
Add egg yolks, juice and rind to beaten milk. Pour this over bottom layer of crumbs. Top this with a thin layer of whipped cream. Cover with remaining crumbs and chill.
Mix dry ingredients together. Add shortening. Mix and beat well the eggs with the vanilla and milk. Mix dough like for pie crust. Add egg mixture. Roll and cut into shapes. Bake at 350° until lightly browned (10 to 15 minutes). Frost and decorate.
Put all ingredients, except nuts, in microwave-safe bowl, with margarine on top. Microwave 2 1/2 minutes on High, stirring halfway through cycle. Stir in nuts and pour into greased dish or pan. Cut into pieces when cool.
Drain and rinse salmon. Mix all ingredients together well and refrigerate to blend flavors. Serve with crackers.
Combine all ingredients and simmer 10 to 12 minutes. Use on beef, pork or chicken. Yields about 1 1/2 cups sauce.
If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt. Mix with apples. Bake at 400° for 50 minutes.
Put whole crackers, sage and paprika in a plastic bag; close bag and crush crackers. In a small bowl, dip chicken pieces into milk. Put chicken pieces in bag with crumbs; close bag and shake to coat chicken. Place chicken on baking sheet and bake at 450° for 6 to 8 minutes or microwave for 3 to 4 minutes. Serve hot with ketchup or barbecue sauce.
Drain oysters. Combine butter, olive oil, lemon juice, Worcestershire sauce, wine and garlic. Mix bread crumbs, cheese and parsley.
Combine water and bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted. Stir cheese sauce, pimiento and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated; do not boil. Garnish each serving with pimiento cutouts and a parsley sprig.
In a large saucepan, combine all ingredients. Bring to a boil; reduce heat. Simmer covered 15 minutes or until noodles and vegetables are tender.
Beat egg. Add sugar and vanilla. Separately mix flour, baking powder and salt. Add flour mixture to egg mixture. Stir in apples and nuts. Bake in a greased 7 X 9 inch pan at 350 degrees for about 30 minutes. Quick, easy, delightful.
Drain oysters, reserving 1/4 cup liquid; set aside. Spread 1/3 of cracker crumbs in a buttered 3-quart casserole dish. Cover with oysters. Dot with butter and sprinkle with salt and pepper. Repeat layers. Top with rest of cracker crumbs and dot with butter Combine reserved oyster liquid and half and half and pour over top of crumbs. Bake in a 400° oven for a few minutes. Reduce heat to 350°. Takes 50 to 55 minutes to cook. Yields 8 to 10 servings.
Pour boiling water over vegetables and let stand for 5 minutes. Drain well. Heat cider vinegar, salt, white sugar, celery salt, mustard seed and turmeric. Pour over vegetables and boil 15 minutes. Put in jars and seal.
Brown sausage and onion. Drain fat. Combine beans and add sausage and onion in casserole dish. In a small bowl combine the remaining ingredients. Add to bean mixture. Mix well. Bake at 350° for 1 hour. May be made ahead and reheated in crock-pot.
Brown wieners and onions in fat. Take from heat; blend in remaining ingredients except cheese. Cook until center is tender, about 5 minutes. Add cheese and heat until cheese melts; remove from heat. Split buns and fill with mixture. Wrap each in foil; heat in 350° oven for 10 to 15 minutes.
Cream the butter and sugar until fluffy. Beat in eggs. Combine milk and lemon juice. Gradually add to creamed mixture. Reserve 1/2 cup flour. Sift remaining flour with soda, salt and spices. Stir into creamed mixture. Mix reserved flour with fruits and pecans. Blend into dough. Drop by teaspoon on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Dissolve jello in hot water; add marshmallows and stir until dissolved. Stir in 1 cup cold water. Chill until mixture is slightly thick. Add apples, pineapple and nuts. Chill until firm. Cover with dressing.
Mix all together, except for bottle of barbecue sauce. Form into small meatballs. Bake at 350° until starting to get brown. Place meatballs in crock-pot and add bottle of barbecue sauce. Cook on low until ready to serve. Serve with cheese chunks and crackers.
Mix ingredients (not cucumbers) but do not heat. Pour this mixture over pickles and seal. Store in a dark place.
Preheat oven to 350°. Melt butter in 9 x 13-inch cake pan. Sprinkle graham cracker crumbs, chocolate chips, butterscotch chips and coconut in pan. Dribble condensed milk over. Sprinkle with walnut pieces. Bake 25 minutes.
Heat oil in skillet. Add chicken. Brown slowly, turning once. Remove chicken from pan. Cook onions and garlic until tender, but not brown. Combine remaining ingredients except for the wine. Return chicken to skillet. Pour tomato mixture over chicken. Cover and simmer 45 minutes. Stir in wine. Cook uncovered, turning occasionally until fork tender.	Remove bay leaves. Skim off excess fat. Serve with parmesan noodles.	Ladle sauce over noodles and chicken.
Mix Cool Whip and Eagle Brand milk until smooth. Add lemon juice and fruit. Pour in two graham cracker crusts. Garnish with peach slices or blueberries.
Drain artichokes; cut in small pieces or chop in food processor. Combine mayonnaise, sour cream and Parmesan cheese in mixing bowl. Add artichokes; stir in. Place mixture in ovenproof dish. Bake in 325° oven until heated through or microwave in microwave-safe dish on High 2 or 3 minutes, turning to heat evenly. Serve hot with crackers.
Brown pork chops. Cook onion in shortening until tender in heavy skillet. Cover and cook on low heat 30 minutes. Add beans, applesauce and allspice. Cover and cook 15 minutes.
Combine all dry ingredients, then add fruit. Sprinkle on top the brown sugar, nuts and coconut. Pour in 9 x 13-inch pan. Bake 1/2 hour at 350°. Serve with Cool Whip.
Mix pumpkin, sugar, salt, spices and flour. Add the slightly beaten eggs, milk and evaporated milk. Mix well. Pour into a 9-inch unbaked pastry shell. Dust top with cinnamon. Bake at 425° for 12 to 15 minutes; reset oven to 350° and finish baking for 25 to 30 minutes.
Bring the first 3 ingredients to a boil in pan. Remove from heat; add remaining ingredients. Mix together and drop by spoon on waxed paper.
Chop vegetables. Sprinkle with salt and let stand overnight; drain. Dissolve sugar in vinegar and mix in celery and mustard seed. Mix well and seal in airtight containers.
Place bacon on bottom of 9 x 13-inch dish. Sprinkle wild rice over bacon. Put chicken on top of rice and cover with soup plus 3/4 cup water. Sprinkle seasoning mix over everything. Cover and bake for 1 1/2 hours at 350°. Enjoy.
Heat oven to 325°. Put roast in pan and season. Pour coffee into pan and cook for 20 minutes per pound of meat. Take roast out of pan; cool and save drippings. Add onion soup mix and thicken gravy. Slice meat on the diagonal and place in gravy. Heat to warm.
Combine all ingredients in a tea kettle or saucepan and bring to boil. Reduce heat, and simmer. Check often and add additional water if needed.
Mix flour and sugar. Add eggs, one at a time, then add margarine, milk and vanilla. Pour into 9-inch unbaked pie shell. Bake at 350° for 1 hour. Coconut may be used, if desired.
Turn on the food processor fitted with the cutting blade. Drop the garlic cloves, one at a time into the work bowl with the blade running. Allow the garlic to be finely chopped. With the processor still running, slowly pour in the oil. Add the pine nuts while the blade is running. Turn off the processor and add the clean basil leaves which have been pulled from the woody stems. Replace the processor top and blend. Salt and pepper and blend the whole mixture until smooth.