HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together. Add all the rest of the ingredients. Do not beat. Just stir until blended. Bake at 350° in a 9 x 13-inch greased pan for 1 hour. Note: You can add about 4 ounces additional pineapple extra if you want to make the cake extra moist.
Mix first 3 ingredients together. Add yolks to cocoa mix. Add milk. Cook until thick. Add butter or margarine and vanilla. Pour into cooked pie crusts. Top with beaten egg whites. Brown in oven.
Cut up any large pieces of cauliflower; set aside. In a saucepan, combine frozen onions, water and butter. Cover; bring to a boil. Reduce heat and simmer for 4 minutes, stirring occasionally. Remove from heat. Stir until sauce is smooth. Stir in cauliflower, cheese, almonds and parsley. Turn mixture into a 1 1/2-quart casserole dish. Bake, uncovered, at 350° until bubbly, about 35 minutes. Top with crumbled French-fried onions. Bake, uncovered, 5 minutes longer. Makes 8 servings.
Mix tomatoes, peppers and onion. Add sugar and vinegar. Toss together. So simple, yet so good!
Brown beef with onion and simmer, then drain well. Drain and puree tomatoes reserving juice. Then add tomatoes and juice to	saucepan along with beans, water, picante sauce and cumin. Bring to boil. Reduce heat, cover and simmer for 10 minutes. Ladle into soup bowls. Top with corn chips and shredded cheese. Serves 4 to 6.
Bring beets, sugar and vinegar to boil. Pour beet mixture over eggs. Refrigerate at least 24 hours.
Combine ground beef, catsup and salt with 1 1/2 tsp. chili powder and 1 1/2 c. onions. Make 6 patties. Broil 5-inch from heat, 5 min. each side. Top with cheese that has been mixed with remaining chili powder. Return to broiler until cheese is slightly melted, 1 - 2 min. Top with remaining onion rings.
Melt cheese in microwave. Add taco sauce. Brown meat, onion and pepper. Add to cheese and taco sauce. Keep warm and use chips to dip.
Saute onion in oil. Cut tomatillos in half and add to onion, lime juice and seasonings. Cook 2 minutes, then set aside to cool. Peel and put avocados in. Add tomatillos with onion mixture to food processor. Puree until smooth. Allow sauce to stand 1 hour before serving.
Roll graham crackers into crumbs between two sheets of waxed paper. Place in bowl. Add 1/4 cup sugar and melted margarine. Press into bottom of 13 x 9-inch pan. Mix Dream Whip and refrigerate. Mix 8 ounces cream cheese, 1/2 cup confectioners sugar and 1 teaspoon vanilla. Add to Dream Whip and beat 5 minutes. Put in pan. Top with pie filling. Refrigerate.
Combine flour, baking soda, baking powder and salt; set aside. Combine 2 tablespoons butter with walnuts, brown sugar and 1 teaspoon of the vanilla. Mix with a fork until mixture is crumbly; set aside.
Combine first 3 ingredients. Soak overnight in large crock. Rinse and put in clean water for 3 hours. Combine remaining ingredients. Soak in mixture overnight. Boil for 30 minutes. Seal in jars.
Husk, silk and wash corn. Cut from cob into a large roaster. Add butter and half and half. Put in 325° oven. Cook for 1 hour, stirring occasionally. Remove from oven. Cool down by placing roaster in sink with ice water under it. Divide corn into 2 containers for faster cooling. When cool, package and freeze as quickly as possible. To serve, heat corn through. Add salt and a bit of sugar, if desired.
Boil sliced squash and diced onion until	tender. Season to taste with salt and pepper. In baking dish spread a layer of cooked squash and	onions, then a layer of crushed Fritos, then a layer of grated cheese. Repeat until dish is full with cheese topping the casserole. Bake at 400° until slightly brown.
Run water over cobs to take off last of shaff. In a roaster oven cover the cobs with water and boil 30 minutes. Use a lot of water, then cobs absorb a lot. Stir 3 cups of the red corn "likker" into a pan. Add one package or Sure-Jell. Let this come to a boil, then add 3 cups sugar. When this comes to a hard boil, let it boil a minute or until it starts to jell. Test by dipping a fork in, if the liquid holds a second it's ready for jars.
Preheat oven to 375 degrees. In a large bowl, combine beef, crumbs, salt, ginger, 2 teaspoons honey, soy sauce, and egg. Mix well and form into small balls about 1 inch in diameter. Place in baking pan that is about 1 inch deep. In medium bowl, combine the barbecue sauce, pineapple topping and remaining 1 tablespoon of honey. Mix well and set aside.
Cream the butter and sugar. Add 1 egg at a time, beating well after each. Sift flour. Add baking powder and sift again. Add flour and milk alternately to mixture. Add vanilla. Pour into a greased and floured tube or Bundt pan. Start baking in a cold oven. Bake at 350° for 1 hour and 15 minutes.
Cook zucchini until barely tender in salted water. Saute beef and chop onion until beef is lightly browned. Add rice and seasonings. Place zucchini in 1 1/2-quart casserole. Cover with beef mixture. Spoon in cottage cheese and all remaining zucchini. Spread soup over top and sprinkle with grated cheese. Bake at 350° for 35 minutes or until bubbly.
Spread pecans on a baking sheet; bake at 300° for 15 minutes. Set aside.
Mix all ingredients. Beat until smooth. Pour into a 8 x 12-inch greased pan and bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Melt butter in large saucepan over low heat; remove pan from heat. Stir in remaining ingredients, except confectioners sugar, in order listed. Mix well after each addition, using large spoon to mix not mixer. Spread batter in prepared pan. Bake for 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan for 10 minutes. Sift confectioners sugar over top. Cool completely and cut into bars or squares. Makes about 12 to 15 servings.
Cream Crisco and sugar. Add salt. Add 1/2 milk and 1/2 flour; mix well. Add eggs, one at a time, alternating with remaining flour. Put baking powder in remaining 1/2 cup of milk and add to batter. Add flavoring. Bake at 350° for 1 hour.
Add sugar to hot tea to melt sugar. Add all ingredients together and stir well. Freeze with lid 24 hours. Spoon out and add 7-Up.
Cut chicken into bite size chunks. Sprinkle on lemon pepper, salt and garlic powder. Put in skillet over medium high heat. Pour Worcestershire sauce, onion and chestnuts over chicken. Cook about 10 minutes or until chicken is done. Serve over rice or with vegetables.
Tear up lettuce and put in 9 x 13-inch pan. Add each layer as it is called for, one on top of the other. Do not toss. Refrigerate 24 hours before serving.
Drain peaches (save juice for something else). Whip cream; fold in dry jello, peaches, cottage cheese and nuts. Put into square pan. Chill until firm; serve on lettuce. Any combination may be used to vary recipe.
Make a layer of pears. Sprinkle with cinnamon and layer cake mix over pears. Drizzle butter over all cake mix. Bake at 350° until golden brown.
Cream together butter and sugar. Blend in egg. Sift together and add to mixture flour, powder, salt and vanilla. Divide dough into 2 parts. Chill for 1 to 2 hours. Roll dough to 1/8-inch thickness and cut out cookies. Preheat oven to 375°. Bake 8 to 10 minutes.
Cut raw corn from the cob. If your corn is mature enough make two cuts down the cob instead of cutting close to the cob. I use the blade of the knife and scrape the cob. Place the corn in a large heavy pot to prevent the corn from scorching and add the water, salt and sugar. Bring to a boil and simmer for 15 minutes. Remove from heat and cool at room temperature then chill in refrigerator over night before bagging and freezing.
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and thick enough to spread. Makes 2 1/2 cups or enough for tops of three 8 or 9-inch layers.
Cook to hard boil stage. Stir in teaspoon of vanilla. Enough for about 5 quarts of popped corn or 15 or 20 balls.
Layer ingredients in a 1 1/2-quart casserole dish until all ingredients are used up. Bake at 375° until potatoes are tender. Garnish with paprika, if desired.
Combine sugar and syrup in saucepan. Cook over moderate heat. Stir frequently until bubbles. Remove from heat. Stir in peanut butter. Mix well. Add to cereal (in big bowl). Stir well. Press into buttered 13 x 9-inch pan.
Heat oven to 350°. Beat egg whites until fluffy. Slowly beat in sugar and vanilla. Stir in chips. Place by teaspoon on foil-lined cooking sheet. Turn off oven and leave in overnight.
Mix all ingredients together, except the cheese and melted margarine. Put in a greased 9 x 13-inch dish. Pour melted margarine over the top and then cover with the shredded cheese. Bake uncovered for 1 hour at 325°.
Cook potatoes and onion; do not drain water off. In a large pot, melt butter. Add flour. Stir until smooth. Add half and half. Beat until thick, stirring constantly, then add to potato, onion and water. Cook for 1/2 hour on low heat, stirring often (do not boil). Salt and pepper to taste. Add parsley for looks.
Alternately layer potatoes and onions in a greased 2 1/2-quart casserole. Combine remaining ingredients and pour over. Bake at 450° for 50 to 60 minutes or until tender.
Slice bread as if serving, but not slicing all the way through. Mix together all ingredients. Spread on both sides of each slice. Wrap loaf in foil. Bake at 400° for 10 minutes or until melted.
Combine potatoes, onion and cheese, stirring until evenly mixed. Stir in soups and sour cream. Pour into greased 9 x 13-inch pan. Sprinkle (spread) the combined melted butter and Corn Flakes over the potato mixture. Bake at 325° for 1 hour.
Mix broccoli, onion, rice, chestnuts and celery. Pour into 8 x 12-inch baking dish which has been greased. Mix soup and cheese; pour over broccoli mix. Bake at 350° until hot, about 15 minutes. Do not overcook.
In a medium saucepan, saute mushrooms in margarine until just tender; gently mix in strained chicken broth. Add lemon juice, vermouth, sherry and Tabasco sauce and heat until warm. Makes 5 one cup servings. Contains 95 calories per serving.
Dissolve the two gelatins in boiling water. Add vinegar, pepper and salt and dissolve. Add cold water. Chill. When slightly thickened, fold in remaining ingredients. Pour into a 9 x 13-inch pan. Chill and let set until firm. Cut into squares. Serves 8.
Mix first 6 ingredients and put in baking dish. Mix sugar, flour, butter and nuts. Sprinkle on top of potatoes. Bake for 25 minutes at 350°.
Mix chocolate cake mix as directed, but put more butter in one pan than you do the other. In a big bowl, put the smallest cake whole in the bottom. Cook 4 packages of pudding by directions. Put into bowl by layers. Then scrape chips of candy bar on top. Refrigerate overnight.
Heat to boiling; pour over pickles. Will only be 1/2 covered. In the afternoon, drain in saucepan; add 2 cups sugar and 2 cups vinegar. Heat to boiling; pour over pickles.
Mix all ingredients together until zucchini is well coated. Pour into a buttered 10 x 6 x 1 3/4-inch oblong dish. Bake at 350° for 30 to 35 minutes.
Bring all ingredients to a boil. Pour mixture over chicken and marinate for about 1 hour. Bake in this juice in 350° oven for 1 to 1 1/2 hours.
Preheat oven to 325°. Grease a 9 x 13-inch baking pan; set aside. In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan. Bake 20 minutes. Cook in pan on rack 15 minutes.
Stove: Combine broth, onion, butter, raisins and salt in saucepan. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Stir in almonds and parsley.
Mix all ingredients except crackers and butter. Pour into an 8 x 11-inch glass baking dish. Melt butter and mix in crushed crackers. Set aside. Bake casserole at 350° for 20 minutes. Remove from oven and sprinkle crushed crackers over top. Return to oven and bake 10 more minutes. Serve hot.
Brown meat and onion in skillet. Add other ingredients and simmer 10 minutes. Add the cooked macaroni. Pour into 9 x 12-inch baking dish. Top with grated cheese. Bake at 350° for 30 minutes.
Cream sugar, shortening and eggs. Add mashed banana and vanilla. Add dry ingredients and sour milk. Stir in nuts. Bake at 350 for 45-50 minutes in a greased 9 X 13 pan.
Crumble ground beef in bowl. Microwave 3 to 4 minutes on High until brown. Drain. Add sauce and 1/2 cup water. Microwave 3 to 4 minutes on High until hot.
Scrub sweet potatoes. Boil until tender. Cool and peel and cut in half. Make simple syrup by putting sugar in pot and cover with water. Cook until the consistency of syrup. Place potatoes in casserole and pour syrup over potatoes. Sprinkle with cinnamon and nutmeg, then dot with butter. Bake on low heat for 1/2 hour. Add marshmallows and cherries; place back in oven and bake until marshmallows are browned. Keep warm until ready to eat.
Mix all ingredients together and put in a 9 x 13-inch pan. Bake at 350° for 40 minutes or until done. When hot, spread with butter and sprinkle with cinnamon and sugar.
Cut up fruits and nuts and coat well with one or two cups of flour. In a large bowl, cream butter and sugar in mixer and add eggs, one at a time. Sift remaining flour with soda and cinnamon. Alternate adding milk and flour to the mixture. Pour over fruit and nuts and stir well by hand with a wooden spoon. Drop by tablespoon onto ungreased cookie sheet. Bake at 300° for 20 minutes or until done.
Whip butter until creamy. Add the melted chocolate, then mix in the sugar. Slowly add the Kahlua, then the eggs. Pour mixture into prepared pie crust and refrigerate 2 hours or until set. Garnish with whipped cream. Serves 6 to 8.
Cut off broccoli stems and separate florets. Mix together mayonnaise and honey and add garlic salt (to taste) for dressing. Mix dressing into broccoli. Slice onion into rings. Add to broccoli along with croutons. Toss and serve.
Cut kale and broccoli rabe leaves into two pieces. In large saucepan of boiling, salted water, cook kale and broccoli 15 minutes until tender. Drain in colander. In same saucepan in olive oil over medium heat, saute garlic, crushed pepper flakes, shredded yam and diced red pepper 5 minutes. Stir in kale mixture, black-eyed peas and salt. Cover; cook 10 minutes or until vegetables are tender, stirring occasionally. Serve garnished with lemon wedges.
Sift flour, cinnamon, soda and sugar together. Put water, margarine, oil and cocoa in a boiler; bring to a boil and pour over dry mixture. Mix well. Add to this the buttermilk, eggs and vanilla. Mix well and pour into a sheet pan, greased and floured. Cook at 400° for 20 to 30 minutes.
Peel squash and cut into chunks. Place in water; cover and cook until tender. In mixing bowl, mix butter, eggs and squash; beat thoroughly. Add pineapple, evaporated milk, brown sugar, bourbon and walnuts. Pour into casserole or small individual oven dishes. Bake at 325° for 15 minutes.
Grease a cake pan or a 12-cup Bundt (10 x 4-inch) pan. Beat on low speed the sugar, margarine, vanilla, lemon flavoring and orange flavoring. Beat on high speed for 5 minutes. Add milk; mix well. Slowly add the flour, salt and baking powder. Pour into pan. Bake for 70 to 80 minutes at 350°. Cool for 20 minutes, then roll in confectioners sugar until coated good. Wrap in foil.
In 1 to 1 1/2-quart casserole, melt margarine in microwave. Drain whole corn, mix in dish with remaining ingredients. Bake at 350° for 45 minutes, uncovered.
Stir together all ingredients in 2-quart saucepan; let stand 5 minutes. Stirring constantly, bring to full boil. Ladle into 5 (1-cup) individual dessert bowls. Serve warm or chilled, topped with whipped cream. Yields 5 servings.
Mix butter, Old English spread and shrimp together, making it a creamy mixture. Cut English muffins in 1/2; spread mixture over top. Broil until golden brown. Cut up into bite sizes.
Combine all ingredients in a wide mouth jar or small bowl. Mix well until uniformly blended. Chill. Store in a covered container in refrigerator.
Preheat oven to 350 degrees. Melt butter in a 9x13x2 inch baking pan. In large bowl, combine biscuits, milk, and raisins. Stir to mix. In medium bowl, combine eggs, sugar, and vanilla. Beat well. Add to biscuit mixture and mix well. Pour into baking pan. Bake for 1 hour. Serve with Caramel Apple Sauce.
Cook pasta; drain and rinse in cold water. Chop remaining ingredients. Add to pasta. Add dressing. Mix and refrigerate.
Cook macaroni. Run cold water over macaroni; drain. Mix all ingredients. Refrigerate 2 hours before serving.
Mix together the Eagle Brand milk, egg yolk (beaten), and 1/2 cup lemon juice. Pour into pie crust. Cover with Cool Whip and chill.
Measure salt and flour	into large mixing bowl. Cut in shortening	with pastry blender until particles are size of peas. Beat egg; add water and	vinegar. Pour	into flour mixture and mix. Divide into 4 balls. Roll on floured board. Makes 2 double crusts.
Put layer of potato chips in buttered 9 x 9-inch baking dish. Combine chicken, peas, soup, celery, onion and mayo; add to casserole dish. Cover with potato chips. Bake at 400° for 20 to 25 minutes. Serves 6.
Chop or process shrimp. Mix cream cheese and salad dressing until well blended; add onion and bell pepper. Season with a small amount of Tony's seasoning if desired. Chill. Serve with crackers. Good!
Mix the sugar and potatoes to form a paste; roll it out and spread with peanut butter. Roll up like jelly roll and slice in 1/2-inch pieces.
Thoroughly blend together the cake mix, eggs, oil and orange slices. Pour into greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, then mix together the remaining ingredients and frost cake. Refrigerate for 2 hours before serving.
Drain kraut overnight. Cut into small pieces; add other ingredients. Cook sugar and vinegar, just enough to dissolve sugar. Pour over kraut mixture and marinate overnight. Toss with a fork.
Marinate chicken in 1 teaspoon of soy sauce, white pepper to taste and salt to taste. Cut bok choy stems into 1/4-inch slices and leaves into 2-inch pieces. Heat wok or large skillet. Add 1 tablespoon of oil and rotate pan to coat sides. Add chicken and cook until it turns white; remove. Add remaining oil. Add ginger root and garlic; cook until garlic turns light brown. Add bok choy stems, mushrooms, carrots, broccoli and water chestnuts. Stir in chicken, boy choy leaves, chicken broth, oyster sauce and white wine. Cover and cook for 2 to 5 minutes. Mix 1/4 cup of water with 2 tablespoons cornstarch and add to skillet. Cook and stir until thickened. Serves 6.
Mix all together and put in a 2 1/2-quart dish. Bake for 50 minutes at 350°.
Pour boiling water over bran and let stand. Cream the shortening or oil, sugar, eggs, buttermilk and bran mixture. Sift flour, soda and salt. Add all at once to creamed mixture along with All-Bran. Fold only to mix all dry ingredients until moist. Bake in greased regular size muffin tins for 20 minutes at 375°. Fruit like raisins, dates, etc., can be added. Keep in refrigerator for 6 weeks.
Partially drain pineapple and mix with grated cheese. Mix sugar and flour and add all together. Butter lightly a 9 x 13 x 2-inch dish. Pour mixture in dish and top with cracker crumbs. Pour melted butter over crumbs. Bake at 350° for 30 minutes. Reduce sugar if pineapple is sweetened.
Place chicken in a greased 13 x 9 baking pan. In a bowl, combine the soup and wine or broth. Pour over chicken. Top with cheese. Sprinkle with croutons. Bake, uncovered, at 350° for 35 to 40 minutes or until done. Yields 6 servings.
In a mixing bowl, beat the first 6 ingredients until the mixture is smooth. Fold in chips and pour into greased and floured tube pan. Bake at 350° for 45 minutes. Delicious!
Grease and flour a 9 x 5 x 2-inch loaf pan. Preheat oven to 350°. Mix butter, eggs, Sugar Twin and nuts. Add vanilla; mix well. Add flour, stirring well. Stir in bananas. Spoon into pan. Bake for 55 minutes or until done.
Cook until thick first 7 ingredients. Place in layers, asparagus, eggs, then sauce. Top with bread crumbs and cheese. Bake at 350° for 20 minutes.
Brown hamburger and drain. Add taco seasoning, juice, corn and beans. Simmer. Serve by crushing chips in bowl before adding soup, then top with cheese.
Preheat oven to 350°. Drain the mushrooms and reserve liquid. Melt the butter in a large frypan. Add the mushrooms and onion and cook over medium heat until onion is transparent. Remove from heat. Add the flour, salt, pepper and curry powder and stir until blended. Add enough water to reserved mushroom liquid to make 1/2 cup liquid and add to mushroom mixture, slowly stirring constantly. Blend in milk and cook over medium heat, stirring until thickened. Add chicken and noodles. Cook the asparagus according to package directions and drain. Add to chicken mixture and mix. Turn into a greased 1 1/2-quart casserole and top with cheese. Bake for 20 to 30 minutes or until heated through and cheese is melted.
Mix bread crumbs and 1/4 cup of Parmesan cheese. Coat chicken pieces with flour. Dip into egg. Then coat both sides with crumb and cheese mixture. Heat oil in 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
Grease a 9 x 13-inch pan. In a large mixing bowl, combine cream of chicken soup (undiluted), butter, sour cream, chopped onion and Cheddar cheese. Add the cooked ham and bag of frozen hash brown potatoes. Mix all together and spread in pan. Bake approximately 1 hour in a 350° oven. Serve with green salad and hard rolls. Yields 6 to 7 large portions.
Bring water and salt to boiling in a medium size heavy saucepan. Add carrots; return to boiling. Cover; simmer 15 minutes or until carrots are just tender. Drain thoroughly. Cook maple syrup, butter, marjoram, salt and pepper in a large skillet over low heat 2 to 3 minutes or until bubbly and caramel-like in consistency. Add carrots; toss gently to coat in the maple butter. Cook over high heat, tossing gently, until carrots are glazed and liquid is absorbed.
You will need a package of wooden sharp ended toothpicks (cocktail sticks in England).
Cook sugar, water, and syrup in saucepan until mixture spins a 6 to 8-inch thread. Beat egg whites until stiff and continue to beat while pouring in syrup mixture. Add vanilla. Beat until thick.
Combine Crisco, brown sugar, milk and vanilla in a large bowl. Add egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until blended. Stir in chocolate chips and pecans. Drop rounded tablespoonfuls 3 inches apart on an ungreased baking sheet. Bake at 350° for 8 to 10 minutes for chewy cookies.
Pour orange juice into blender. Add ice cubes. Add milk until ice is completely covered (be sure to leave mixing room at the top of the blender). Add vanilla and sweetener or sugar to taste. Blend until ice is crushed.
Stir first 3 ingredients over low heat in saucepan. When butter melts, add in peanut butter, oats and vanilla. Then stir and drop tablespoonful on wax paper. Let cool.
Heat oven to 350°. Generously grease a square pan (8 x 8 x 2-inch). Bake 30 to 35 minutes until top has dull crust. A slight imprint will remain when touched lightly with finger. Cool slightly; cut in 2-inch squares. Makes 16 brownies.
Sprinkle cake mix over cherry pie filling and pineapple, not drained. Add each ingredient and smooth.
Fry hamburger with onion and drain. Mix meat with lettuce, cheese, beans and tomatoes. Add Doritos and then Catalina dressing. Mix well. Top with salsa, guacamole and sour cream, if desired. Serve immediately.
Cook peas as directed on package, except cook with celery and onions. Drain. Stir in margarine and salt.
Bake crescent rolls after pressing into a 10 x 15-inch pan as directed on can and cool. Mix cream cheese, sour cream and salad dressing. Pour onto cooled dough. Top with chopped broccoli, cauliflower, black olives, grated carrots and shredded Cheddar cheese.
Layer sliced potatoes and onion. Salt and pepper each layer. Dot each layer with butter or margarine. Cover with broccoli-cheese soup and 1/2 cup milk. Bake casserole for 45 minutes to 1 hour in a 350° oven. Serves 4.