HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all dry ingredients in a large bowl. Shape ingredients into volcano shape. Mix all wet ingredients together, then pour in volcano. Mix until smooth. Grease and flour 2 loaf pans (or cupcakes). Bake at 350° for 40 minutes.
In a saucepan, combine sugar, pineapple and dry jello; bring to a boil. Set aside to cool. Mix cream cheese and baby food thoroughly. Whip topping as per directions on package. When jello mix is cooled, mix in cream cheese mixture. Fold in topping and chill.
Grease two 15 1/2 x 10 1/2-inch jelly roll pans with 1 tablespoon olive oil. Cut onions crosswise into 3/4-inch thick slices. Place onion slices in single layer in pans. Mix 2 tablespoons of olive oil with 1 teaspoon of salt. Brush onion slices with half of oil mixture. Place pans in oven and roast at 400° for 45 minutes. Watch closely!
Chop cookies in blender. Set aside. Set out cream cheese for one hour. Mix cream cheese and powdered sugar. Set aside. Make pudding according to package directions. Add cool whip to pudding. Add cream cheese and sugar to pudding. Layer cooking and pudding mixture in flower pot, starting and ending with cookies. Add gummy worms throughout or on top. Can be made without flower pot and gummy worms.
Boil egg noodles in salted water; drain and mix with 1/2 stick of melted oleo. Saute chopped cabbage, minced onion, salt and pepper with 1 stick oleo until transparent. Add to noodles. Heat and serve.
Spread rice on bottom of a greased 2-quart casserole. Mix flour, chili powder, salt and pepper together. Sprinkle 1/3 mix over the rice. Dot with 1/2 tablespoon butter. Mix hamburg and onion. Spread over rice. Repeat flour mixture and butter as before. Make a layer of tomatoes, including liquid.. Repeat flour and butter. Spread corn on top. Dot with remaining butter. Cover and bake at 350° for 45 minutes.
Drain juice from pineapple and mandarin oranges. Combine all ingredients together; chill and serve.
Mix together. Store, tightly covered, at room temperature. Use in meats, fish, vegetables and soups. Makes 1/4 cup. Use 1 teaspoon per pound meat.
Beat milk, peanut butter, egg and vanilla for 1 minute. Add mix. Mix well and cool mixture for at least 45 minutes. Place 1-inch balls about 3 inches apart and flatten with fork. Bake approximately 8 minutes. Sprinkle with sugar.
Mix horseradish and mayonnaise and toss with other ingredients. Cover and place in refrigerator until serving time. Serve on bed of lettuce.
Combine first 8 ingredients in large bowl. Shape mixture into a loaf in center of a 13 x 9 x 2-inch casserole dish. Place vegetables in layers around meat. Sprinkle each layer with parsley and black pepper. Cover casserole tightly with foil. Bake in preheated oven at 375° for 1 hour or until vegetables are tender. Remove foil; bake 10 more minutes to brown meat.
Brown sausage; drain. Cook onion and celery in oleo. Mix together. Bake 30 minutes at 350°.
Spread thawed potatoes in 12 x 9-inch dish. Mix other ingredients and pour over potatoes. Bake at 350° for 1 hour.
Cook cake as directed in 13 x 9-inch pan at 350° for 25 minutes. Sprinkle pecans on top after baking. Punch several holes with fork in cake. Blend Eagle Brand milk and cream of coconut. Put over top of cake. Cool in refrigerator. Cover with Cool Whip and sprinkle with coconut. Best if kept refrigerated a couple of hours before serving.
Sprinkle gelatin over water in small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Set aside. Combine cream cheese, sugar, almond extract and salt; beat at medium speed of an electric mixer until smooth and creamy. Gradually add milk and gelatin mixture to creamed mixture. Beat cream until soft peaks form. Fold into gelatin mixture. Pour into a slightly oiled 4 cup mold. Chill until set. Unmold dessert onto serving dish and spoon Raspberry Sauce over dessert. Yield: 8 servings.
Cook beef, chicken and pork in water to cover in saucepan until tender. Drain saucepan, reserving broth. Cool and shred meat. Cook tomatoes, potatoes, beans, corn and onion in reserved broth in saucepan until tender. Add meat, catsup, vinegar, Worcestershire sauce, sugar, salt and cayenne pepper. Simmer for 1 1/2 hours or to desired consistency. Chill for several days and reheat for best flavor. May substitute canned vegetables for fresh, if preferred. Yield: 16 servings.
Sift flour, sugar, soda and salt together into bowl. Cut in butter until mixture resembles cornmeal. Add egg and almond extract; mix well.
Melt butter and cheese in heavy metal 2-quart pan on medium heat. Add vanilla and cocoa. Stir well until smooth. Remove from heat. Add sugar. Mix well until smooth. Fold in nuts and spoon into buttered pan or dish. Spread and let cool completely before cutting into squares.
Dissolve jello in 3 cups water. When cool add fruits. Pour 1/2 in a pan. Spread sour cream over the top. Add other half of fruit.
Cut chicken into bite size pieces and cook. Mix soups, tomatoes, onions and broth to make sauce. Layer in 9 x 13-inch greased pan: chips, chicken, sauce and cheese, ending with chips and cheese for topping. Bake at 350° for 45 minutes to an hour.
Sprinkle chips with seasoning salt and pepper. Brown both sides in hot vegetable oil in large skillet; set aside. Stir together soup, milk, sour cream, half of cheese and half of onions. Add hash browns and mix well. Pour mixture in 9 x 13 casserole dish. Lay pork chops on top of mixture. Cover with foil and cook at 325° for 1 1/2 hours or until chops are tender. Uncover and add rest of onions and cheese. Cook for 15 minutes until cheese melts and onions are crisp.
Start on high. When starts to boil, reduce to medium heat. Cook until hard ball forms in water, about 4 or 5 minutes after it starts bubbling, never reducing heat. Remove. Add butter and vanilla. Beat well.
Line oblong pan with peppers. Mix cheeses and eggs well. Pour over peppers. Cook at 400° for 30 minutes. Can use half of recipe.
Sift together dry ingredients into bowl. Add egg, milk and shortening. Beat with eggbeater until smooth, about 1 minute. Do not overbeat. Bake in greased 8-inch square pan in hot oven (425°) for 20 to 25 minutes. Yields 9 servings.
Melt margarine; blend in sugar. Add eggs, vanilla and lemon juice. Break up bananas and add, mixing until batter is nearly smooth. Add flour, soda, salt and chopped pecans. Fill muffin cups (spray with cooking spray or line) 2/3 full; top each with pecan half. Bake at 350° for 25 minutes. Makes 12 jumbo or 16 to 18 average-sized muffins.
Combine sugar and flour in top of a double boiler; blend in milk, a small amount at a time. Add water; cook, stirring to a boil. Beat egg yolks lightly, beat small amount of hot mixture into egg yolks. Add egg yolks to remaining hot mixture, stirring constantly. Add salt and 1 teaspoon vanilla; remove from heat. Cool custard for about 10 minutes. Layer half the wafers, half the bananas and half the custard in baking dish; repeat layers. Beat egg whites until foamy. Add 2 tablespoons of sugar and remaining vanilla, beating until meringue is stiff and glossy. Spread meringue over pudding. Bake at 350° until lightly brown.
Slice cucumbers and pour 1 gallon water to 1 cup lime. Let stand overnight.
Slice squash and cook just tender, taking care not to overcook. Combine soup, sour cream, squash and carrot. Melt butter and mix with stuffing mix. In a large buttered casserole dish, layer stuffing and squash mixture, repeating layers and ending with stuffing mix. Bake at 350° for 45 minutes.
Saute sausage meat and cook. Add chilies, salsa and cheese. Spray mini-muffin pan with baking spray; individually fit wonton wrappers into pans as a shell. Spoon in filling. Cook at 350° for 10 minutes or until lightly brown. Garnish with sour cream and chopped scallions before serving.
Sift flour and set aside 8 teaspoons. Have butter and cheese at room temperature. Add salt and pepper and gradually work flour in until all is mixed well. Put in a cookie press or make your own design. Bake at 350° for 12 minutes.
Mix all ingredients, except paraffin and chocolate chips; chill. Make into balls and chill. Place on wax paper to cool.
Place potatoes in baking dish coated with nonstick spray. Combine Parmesan and 3/4 cup of each cheese and sprinkle over potatoes. Top with bacon, butter, salt and pepper. Bake at 350° until tender. Sprinkle with remaining cheese.
Use boneless, skinless meat. Mix lemon juice and garlic. Refrigerate for 1 hour. Turn 2 to 3 times. Broil, bake or grill as usual.
Cream margarine and sugar until light; add eggs, beating after each. Stir in vanilla. Add dry ingredients alternately with buttermilk, mixing well after each addition. Stir in remaining ingredients. Bake in a greased and floured 10-inch tube pan for 50 minutes at 350°.
Preheat oven to 350°. Peel and quarter potatoes lengthwise. Place in a 3 x 13-inch baking dish. Add remaining ingredients except chicken stock. Coat potatoes evenly with mixture. Bake at 350° for 1 hour. Add chicken stock and bake 1/2 to 1 hour or until potatoes are tender. Turn potatoes a few times while baking. Near the end of the baking time, dust the potatoes with flour. Place them under broiler until nicely browned.
Trim skin and excess fat off meat. Brown in hot shortening in heavy skillet; add onion and continue browning. Pour off excess shortening and cover meat and onion with water. When it begins to boil, add chopped celery, salt, pepper, soy sauce, molasses and sugar. Simmer about 2 hours.
Mix together and pour into 9-inch pie shell. Bake at 375° for 30 to 45 minutes.
Place roast in roasting pan. Sprinkle salt over roast. Pour soup in pan. Add water. Place in preheated oven of 150° to 200°. Cook for 6 to 8 hours. Check at 5 1/2 hours and turn roast in pan. Finish cooking. Serves 8 to 10.
Prepare pudding according to package directions, using 3 cups cold milk, then fold in half of Cool Whip. Place a layer of vanilla wafers, then bananas and then the filling. Do each layer until all of filling has been used. Garnish with the remaining Cool Whip on top. Refrigerate.
Blend flour, sugar and oleo. Add milk and vanilla. Beat for 2 minutes, scraping bowl frequently. Add eggs and beat 2 minutes. Bake in greased and floured 8-inch pans, 30 to 35 minutes, at 350°.
In large crock-pot, combine juices and sugar. Mix well. Add cinnamon sticks and allspice. Poke cloves into orange and add to mixture. Cook on high for 1 hour, then low 4 to 8 hours. Serve hot.
Mix well flour, Crisco, sugar, salt and baking powder. Add egg, water and vinegar. Makes 3 two-crust pies.
Stir boiling water into gelatin. Dissolve completely. Let stand to cool for 15 minutes. Pour into 4 paper cups. Refrigerate at least 3 hours.
Combine first 4 ingredients; mix well. Dredge chicken in flour mixture. Melt 1/4 cup plus 2 tablespoons butter in a large skillet; add chicken, several pieces at a time, and brown on both sides. Remove chicken from skillet; place in a lightly greased shallow roasting dish. Set aside.
Drain Veg-All and put in casserole. Melt cheese and butter together and pour over Veg-All. Crumble crackers on top. Melt 1/2 stick butter and pour over top. Cook at 350° until cheese bubbles and the top is brown.
Pound flour and pepper into steak. Brown in skillet. Remove to casserole and pour soup over meat. Cover. Bake at 350° for 1 and 1/4 hours. Uncover and bake another 15 minutes. Top with parsley. Delicious!
Pour oil into large pan. Add onions and peppers. Season to taste. Cover and steam about 10 minutes, then add 1 bottle of catsup plus 1 bottle of water, 1 bottle chili sauce plus 1 bottle water and 1 small can tomato sauce plus 1 can water. Simmer, uncovered, for about 15 minutes. Mix and brown hamburgers and add to sauce. Cook until hamburgers are done (well cooked).
Cover with water 2 hours. Drain and mix 1 1/2 cups sugar and mix until dissolved. Add 1/2 cup vinegar. Mix well. Put in refrigerator. May be frozen but let stand a day or two before you freeze.
Mix all ingredients except ginger ale. For red punch, use cherry Kool-Aid. For green punch, use lime Kool-Aid. Chill. When ready to serve, add ginger ale. Serves 25.
Press crescent rolls into a 9-inch pie plate. Brown in oven at 350° until slightly brown. Brown ground beef and chopped onion, then drain. Mix with refried beans and chili mix. Pour mixture into crust and sprinkle with shredded cheese. Bake at 350° until cheese melts.
Coat potato slices on both sides with cooking oil. Season with salt, pepper and parsley flakes. Bake at 350° for approximately 30 minutes or until tender and lightly browned.
Microwave bacon slices until brown. Take crumbled bacon and drippings. Slice onion and saute. Add bay leaves and cloves. Put shredded cabbage on top of this mixture in the crock-pot. Add water, apple, salt and sugar. Close lid and simmer until soft. Season with vinegar and sugar to taste while simmering in crock-pot.
Cream butter, vanilla, lemon juice, rinds and sugar thoroughly. Beat in egg yolk. Sift dry ingredients together and add to the creamed mixture mixing until blended. Drop mixture by 1/2 teaspoon into egg whites which have been slightly beaten. Roll in nuts. Place on greased cookie sheet 1-inch apart. Press half candied cherry on top of each. Bake at 350° for 15 minutes. Makes 72.
Prepare and bake 2 layer chocolate cake. With a thread, slice both cooled cakes in half.
Marinate chicken 4 to 5 hours or longer. Grill over low heat. Slice very thin. Serve with flour tortillas and any of the following: shredded lettuce, tomato, sour cream, guacamole, shredded Cheddar cheese, steamed green peppers, onion or salsa.
Mix first 4 ingredients together; pour in a 9 x 13-inch pan. Let set. Put marshmallows on top of set Jell-O.
In a large oblong pan (14 1/2 x 8 x 2-inch), layer in order: chicken, mixed vegetables and sliced eggs. In saucepan, heat together broth, margarine and soup. Pour this mixture over layers. Mix together flour, milk, baking powder and salt. Mix well and pour evenly over ingredients in pan. Bake at 425° for 30 minutes. Yield: 6 to 8 servings.
Cook and drain spinach. Add all other ingredients. Form into walnut sized balls. Bake at 350° for 20 minutes.
Peel and cook carrots until tender. Spread carrots and apples in flat casserole dish. Sprinkle sugar and spices on top. Dot with butter. Bake at 350° for about 30 minutes. Tastes good with pork or poultry. Serves 4 to 6.
Cook cabbage, covered, in a small amount of boiling salted water 5 to 7 minutes or until tender. Drain and set cabbage aside. Cook potatoes in boiling salted water to cover 15 minutes or until tender. Drain and mash. Add butter and next 3 ingredients; mix well. Add cabbage, stirring well. Serve immediately.
In flan, bake half the batter of the chocolate cake mix. (Freeze the other half or make two flans). Bake the cake and cool.
In a 3-quart casserole, put the soup, green onions and salt. Arrange the chicken, heavier pieces to the outside. Cook 16 minutes. Rearrange chicken halfway through. Add the frozen vegetables, which have been rinsed and thawed. Cook 4 to 8 minutes more. Let stand 5 minutes.
Place apples in buttered casserole. Mix all other ingredients and spread on top of apples. Bake 25 to 30 minutes at 350°.
Combine first three ingredients and soak at least 8 hours or overnight. Drain and rinse. Combine all other ingredients. Make sauce and add veggies and simmer 30 minutes. Place in sterilized jars and seal.
Preheat oven to 250°. In open roasting pan, melt margarine in oven. Stir in all the ingredients, stirring all pieces until coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towel to cool. Store in airtight container. Makes 4 cups.
In Dutch oven, brown meat in shortening, turning often. Add 2 cups hot water, Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, paprika, pepper and allspice or cloves. Cover; simmer 1 1/2 hours, stirring occasionally, to keep from sticking. Remove bay leaf and garlic. Add vegetables. Cover and cook 30 to 45 minutes or until vegetables are tender. Slowly blend 1/3 cup cold water and flour together. Stir slowly into hot stew mixture. Cook and stir until bubbly. Cook and stir 3 minutes longer. Yield: 6 to 8 servings.
Mix all ingredients. Spread ground beef in a flat dish. Cover and refrigerate all day. Mix again the second day. Mix again the third day. Mix again on the fourth day. On fourth day, roll into sticks the size you want and place on a broiler pan in the oven. Cook 12 to 13 hours at 350°, turning every 2 hours. Crack oven door slightly during this process.
In large pitcher, combine punch mix with water. Stir to dissolve. Add orange juice and diet ginger ale. Serve over ice. Makes about 2 1/2 quarts.
In a small bowl, combine buttermilk and soda; set aside. Using a sharp knife, slice dates, pineapple and raisins into tiny pieces. Place chopped fruits and nuts in large mixing bowl. Dredge with 1 cup of the flour; set aside.
In a salad bowl stir together the sliced cucumbers and onion rings. In a small bowl, stir together the sour cream, sugar, vinegar and pepper. Pour over cucumbers and onion. Toss lightly to coat. Cover and chill for 1 to 2 hours. Stir the salad before serving. Makes 4 servings.
Spread oleo on bottom of 9 x 13-inch pan. Place pieces of beef over this. Arrange chicken over beef. Repeat until desired amount. Combine sour cream and soup. Pour over chicken and bake at 275° until tender, about 1 1/2 hours.
Layer lettuce, cauliflower and onion in a large bowl. Place on top, fried crisp bacon. Mix cheese, mayonnaise and sugar. Pour on top. Cover and let stand overnight. Toss together one hour before serving.
Mix together and pour into a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Tear cake in small pieces and set aside. Crush candy bars. Set aside. Mix egg yolks, butter, sugar and vanilla with mixer on low speed until well blended. Stir in Cool Whip. Layer cake on bottom. Add some filling, then candy. Repeat layers until all used up, ending with candy.
Preheat oven to 475°. Mix together cheese, eggs, Worcestershire sauce, salt and dry mustard in a bowl and set aside. With a glass or pastry cutter, cut bread into 3-inch rounds. Spread with cheese mixture. Cut bacon slices in 1/2. Top each round with a 1/2 slice of bacon. Cook in oven 15 minutes or until bacon is crisp. Serve.
Mix first 5 ingredients well before placing on low heat. After the mixture begins to boil, stir occasionally. Cook until the syrup will form a soft ball in cold water. Add vanilla and nuts. Beat until it begins to thicken. Drop by teaspoons on wax paper. This must be done quickly or it will be too thick. It may be poured into a buttered dish and cut into squares.
Beat eggs until blended. Add sugar, melted margarine, flour, milk and vanilla. Pour into 2 greased 9-inch pie pans or 1 (10-inch) pan. Bake in preheated oven at 350° for 30 minutes or until brown. Let set until cool.
Mix and sift dry ingredients. Add shortening and mix with pastry blender or fork. Add milk all at once and stir quickly. Some flour may need a bit more milk to make soft dough. Turn onto floured board and knead 5 to 6 times. Roll to 1/2-inch thickness and cut with biscuit cutter. Bake at 475° for 5 minutes.
Peel, core and grate apples in large mixing bowl. Pour sugar over apples and let stand 10 minutes. In the meantime, sift flour, cinnamon, nutmeg and allspice. Mix with nuts. Add eggs and margarine to apples. Combine the two mixtures. Place in greased pan and bake at 350° approximately 1 1/4 hours for Bundt pan or 1 hour for 2 loaf pans. Check for doneness approximately 15 minutes before time is up. May be served warm or cool.
Combine shortening and water	in saucepan; bring to a boil. Drop in all the flour at once; stir until the mixture forms a ball in the center of the pan. Remove from heat; let cool 15 minutes or more.	Beat in eggs, one at a time. Beat each time until mixture goes together again. Drop by spoonfuls onto cookie sheet; do not flatten. Give plenty of room. Bake at 425° for 15 minutes, then at 325° for 40 to 60 minutes. (Don't look in oven first 10 minutes.)
Make tea as directed. Combine the the first 6 ingredients. Pour into 2 (1-gallon) milk cartons; freeze until very firm. To serve, break up frozen juices. Add the orange juice, ginger ale and frozen strawberries.
Melt together. Add 1/2 box Crispix cereal. Place in bag and shake with 1 1/2 cups powdered sugar.
Beat eggs in a bowl; add all ingredients. Stir. If ingredients are sticking together, add another egg. Fill pastry that was previously prepared in a spring-form pan. Spread out filling and smooth; top with crust. Push down over filling. Trim with scissors. Brush dough with egg; prick with a fork. Bake in a preheated 350° oven for 50 to 60 minutes.
Cut steak into 1/3 x 5-inch strips. Heat margarine in a large skillet and stir-fry steak strips until brown. Add onion. Sprinkle with seasoning and Worcestershire sauce. Stir well and then add tomato juice. Simmer for 1 hour.
Beat egg whites until foamy. Add salt and cream of tartar and beat until peaks form. Add sugar slowly, beating until very stiff. Add vanilla. Grease a large glass pie plate. Pour and arrange as crust. Bake 50 to 55 minutes in 300° oven.
Grease Bundt or angel food tube pan and flour. Mix cake according to directions on box. Place 1/3 cup of pecans on bottom of pan. Pour 1/3 of cake mix batter over pecans; sprinkle 1/3 of cinnamon and sugar mixture over cake batter. Repeat this procedure until mixture is gone. Heat oven to temperature given on cake mix box and bake for 30 to 45 minutes.
Melt Velveeta cheese in microwave and add picante sauce and hamburger. Serve with chips or veggies.
In saucepan, saute scallops on low heat for 10 minutes. Drain in sautepan. Cook together mushrooms and onions in margarine until tender. Add soup, wine, parsley and scallops. Heat and stir occasionally, keeping pan covered. Spoon into individual baking dish or clam shells. Top with bread crumbs. Place under broiler until browned.
Make cake according to directions on box. Add dry pudding to cake batter. Bake cake. Turn upside down and let cool.
Peel, core and cut pears in French fry size. Place in a large pot. Add remaining ingredients. Cook to a preserve state.
Add ingredients in order and mix well. Pour into Pyrex pie pan and bake at 325° until golden brown or straw tests clean. Serves 8.
Heat oven to 400°. Grease a 10 x 1-inch Pyrex pie dish. Brown beef and onion; drain. Stir in salt and pepper; put in dish. Beat milk, eggs and Bisquick until smooth. Pour over meat. Bake for 25 minutes. Remove from oven; top with tomatoes and cheese. Bake about 10 more minutes.
Mix first 9 ingredients. Shape into golf ball sized balls. Place in 2-quart casserole. Mix mushroom soup with water and rest of ingredients. Pour over meat. Cover. Bake in moderate oven for 1 1/4 hours. Serves 6 to 8.
Brown beef with onions, garlic and seasoning salt. Drain; add soups and water. Simmer for 15 minutes. Serve over egg noodles.
Clean and scrape carrots. Slice carrots in 1/2-inch lengths. Cook until very tender. After carrots are tender, add brown sugar. Let carrots stand for about 1 hour. Drain sugar off carrots. Melt butter in skillet; saute carrots. Makes a great side dish for fried rice.
Cream margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Stir in flour and baking powder. Spoon into a 10-inch tube pan. Bake at 325° for approximately 1 hour and 15 minutes to 1 hour and 30 minutes.
Combine pumpkin, sugar, milk, eggs, spices and vanilla. Pour in unbaked pie shell. Bake at 350° for 45 minutes.
Combine biscuit mix, milk and cheese with wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoon onto ungreased cookie sheet. Bake in 450° oven 8 to 10 minutes, until golden brown. Before removing from cookie sheet brush melted butter and garlic powder over warm biscuits. Serve warm. Makes 10 to 12 biscuits.
Combine cracker crumbs, sugar and butter. Press in bottom of 9 x 13-inch pan. In large bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth. Add remaining ingredients. Mix well. Pour over graham cracker crumbs. Bake 20 minutes at 350° or until center is set. Cool. Top with Coconut Pecan Topping.