HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix as directed and bake in paper baking cups as directed on package. Cool. Remove paper baking cups. Put two cupcakes together end to end with frosting to form logs. Frost sides, leaving ends of logs (tops of cupcakes) unfrosted. With tines of fork, make lines in frosting to resemble bark. Decorate each log with a hatchet cut from construction paper. Makes 12 to 15 logs.
Mix together and put into pie shell. Bake at 250° for 45 minutes.
Notes: The sugar helps the pones to brown and improves flavor. One cup yellow meal and 1 cup white meal is best. Use a medium size mixing bowl.
Mix cream cheese, sugar and Cool Whip and spread onto the crust that has cooled. Next, pour boiling water over jello until dissolved and then add the strawberries. Cool slightly, pour over other layers and refrigerate.
Whip Dream Whip according to directions on package. Cream together the cheese and mayonnaise. Add marshmallows and drained fruit. Fold in Dream Whip and garnish with red or green maraschino cherries.
Prepare red jello as per directions. Pour into rectangular baking dish and let set. (I use a glass dish.) Cook milk with marshmallows until they are melted. Add cream cheese and stir until dissolved. Add lemon jello (dry powder) and stir well. Remove from heat and add undrained crushed pineapple. Let set until cool. Blend in whipped cream and mayonnaise. Pour over set red jello; let set. Prepare green jello as per directions. Pour over white layer and let set. Cut and serve as desired.
Combine brown sugar, juices and water in a percolator. Insert basket with cloves, cinnamon and salt. Plug in and perk.
Mix all ingredients. Spray muffin pan with Pam. Bake at 350° for 25 minutes. Makes 12 low calorie muffins.
Heat oven to 375°. Place chicken in a large nonreactive mixing bowl. Add pine nuts, peppers, Feta cheese, parsley, oregano, garlic, salt and pepper. Stir to combine, cover and refrigerate while you prepare phyllo.
Spread green chilies and cheese in casserole dish, sprayed with Pam. Beat remaining ingredients until smooth. Pour over cheese and chilies. Bake at 425° for 25 to 30 minutes or until golden brown on top.
Melt butter in thick boiler. Add flour and stir until flour is dissolved. Add chicken broth. (If gravy seems too thick, add a little water.) Add salt and pepper. After gravy thickens, add eggs and turkey or chicken.
Place 1/3 of bread cubes in bottom of a well-buttered baking dish. Drizzle with melted butter. Do this until all the bread is used. Heat the rest of the ingredients. Boil. Pour over the bread. Bake at 350° for 35 minutes. Serves 8.
Cut each 1/2 of muffin into quarters. Place on cookie sheets and broil lightly on each side until semi-crisp. (This prevents them from being soggy when cooked later.) Mix remaining ingredients and spread generously on top of each quarter. Place back on cookie sheet and freeze. Store, frozen, in tin or Ziploc bag until ready to use.
Mix and pat in a baking pan the flour, butter or margarine and chopped nuts. Bake 20 minutes at 350°. Cool.
Heat together first 3 ingredients. Bring to a boil. Reduce heat and simmer for 4 minutes. Remove from heat and add vanilla, butter and powdered sugar. Beat well. Spread over cake.
Beat eggs until thick and lemon colored. Add milk and sugar. Beat again. Add flour and cocoa. Stir in and mix well. Add melted butter and stir in. Fry on buttered griddle. Roll or stack, covering with powdered sugar. Yields 14 to 16 small pancakes.
Fry onions in butter over medium heat, covering to retain moisture, until tender. Add water, Worcestershire sauce and bouillon cubes. Simmer, covered, for approximately 20 minutes.
Preheat oven to 400°. Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by teaspoon into balls. Mix 2 tablespoons sugar and 2 teaspoons cinnamon. Roll cookie dough in this mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Remove immediately and cool.
In saucepan, cook beef and onion. Stir in seasonings, potatoes, tomatoes, peas and water. Cook over low heat for 20 to 25 minutes, or until potatoes are tender. Should be moist, but not soupy. Serve on rice.
Mix cake mix, softened butter, egg, water and vanilla together. Pour in greased and floured pan (9 x 13-inch). Bake at 350° about 25 minutes. Cool.
Combine sugar, egg and Crisco. Add dry ingredients. Add milk alternately; add vanilla. Bake at 350° for 1 hour and 30 minutes.
Dice and boil potatoes. Combine all ingredients and put into a casserole dish. Bake at 350° for 30 minutes.
Combine all ingredients. Bring to a boil and let simmer about 15 minutes. Let cool.
In a small bowl, pour boiling water over the Bran Buds. Cool. In a medium bowl combine the flour, soda, and salt. Blend white and brown sugar in a large bowl. Mix in canola oil by hand. Add beaten eggs and buttermilk. Stir by hand until smooth. BEAT in the Bran Buds mixture. By hand, stir in the flour mixture only until blended. Stir in the Common Sense Oat Bran by hand until well blended but not crushed. Fill muffin tins 2/3 full. Bake at 400° for 20 minutes.
Mix all together and, if needed, thin with lemon juice or margarine. Make into desired mold and chill. Serve with crackers.
Mix all ingredients together in a large bowl. Season to taste. Serves 4 to 6.
Combine flour, orange peel, paprika and 1 teaspoon of the salt and pepper. Coat chicken. Save 3 tablespoons flour mixture. Heat shortening in skillet. Brown chicken on both sides. Add water. Cover and simmer for about 40 minutes; turn occasionally. Add water, if necessary. Remove chicken. Pour off all but 3 tablespoons drippings. Add saved flour and blend well. Combine remaining ingredients and add gradually, stirring constantly. Cook, stirring constantly, until mixture boils. Pour over the chicken. Good served on platter alone or over rice. Garnish with orange slices.
In 12 x 8 x 2-inch baking pan, mix potatoes, sauce mix, water, oleo and milk. Stir in onions; place sausage on top. Bake in preheated 400° oven for 30 to 35 minutes until potatoes are fork-tender. Let stand 2 to 3 minutes.
Mix all ingredients together in pan; pour one can chicken broth and butter over mixture. Stir well. Add salt, pepper and sage to taste. Bake at 350° for 1 hour.
Combine Bisquick, sugar, nutmeg and cinnamon, then mix together eggs, water, vanilla and butter; put aside. Peel and core apples. Cut up the apples in slices. Grease a cake pan well. Pour in the cake mixture, then arrange the apple slices in a circle from center to the outside of pan. Sprinkle with cinnamon and bake at 350° for 40 minutes.
Crumble candy bars. Set aside. Pinch half of the cake in small pieces. Put in bottom of a large dish. Mix oleo, yolks and sugar. Fold Cool Whip into sugar mixture. Spread half of this mixture over the cake. Sprinkle half of the crumbled candy bars over top. Repeat this layer procedure. Chill and store in refrigerator. Makes a large cake.
Mix and spread in unbaked pie shell. Bake 35 to 40 minutes at 350°. Mix 4 ounces shredded American cheese with 1 tablespoon Worcestershire sauce. Spread on top of meat. Bake 10 minutes or more.
Cut bacon slices in half and partially cook. Drain. Wrap piece of bacon around pineapple chunk; tack with wooden cocktail pick or toothpick. Broil, turning until bacon is crisp. Serve hot.
Combine sugar, margarine and milk in a 3 quart pan. Bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat. Remove from heat, stirring in the peanut butter until well blended. Add vanilla and marshmallow cream (be sure to only use 1/2). Pour into pan. Let cool.
Mix flour, melted margarine and 3/4 cup of the nuts in 9 x 13-inch pan. Bake 15 minutes at 300°. Cool thoroughly. Cream the cheese and sugar together; add 1/2 cup Cool Whip. Layer this on top of cooled crust. Blend instant pudding and milk thoroughly; let stand until it starts to thicken. Spread on top of above mixture. Cover with remaining Cool Whip and sprinkle with remaining nuts.
Cook pasta and drain. While it's cooking combine soup, milk, tuna and cheese in a greased casserole dish. Add cooked pasta and stir until well mixed. Fold in peas, then top with crushed chips and cook, covered, for 15 minutes. Uncover and cook 10 to 20 minutes until golden brown and bubbly.
Heat oven to 350°. Beat eggs, sugar, dressing, oil and vanilla at medium speed with mixer until light and fluffy. Add combination of ingredients alternating with pineapple and banana, mixing well after each addition. Pour into greased and floured 13 x 9-inch baking pan. Bake for 40 to 50 minutes until toothpick comes out clean. Cool and frost with cream cheese frosting, if desired.
Look beans real good to make sure you git* all the rocks and dirt out. Worsh* 'em* real good over and over (about 3 times) til you know 'em* to be clean. Put in a big pot. Cover with water. Add a big hunk of hog meat* and about 2 big spoons of lard. Cover and cook for about 5 airs* . When the water gits* low, add more til they git* done. You can tell if'n* they're done when they git* a brown soup on 'em. That's why they're called "soup beans." Don't forgit* to add the salt like I did in this recipe. Put it in at the first.
Combine beans and seasoning mix; spread bean mix in a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Serve with corn or nacho chips.
Heat oven to 350°. Mix sugars, butter, shortening, vanilla and eggs in a large bowl. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly. Remove from cookie sheet. Cool on wire rack. Makes about 4 1/2 dozen cookies.
Combine the following ingredients in a mixing bowl: ground beef, bread cubes, celery, onion, green pepper, salt, egg and 1/2 cup ketchup. Mix well and pat evenly into a glass dish. Brush meat loaf with this mixture: 1/2 cup ketchup, chili powder, brown sugar, lemon juice, dry mustard and Worcestershire sauce. Microwave for 25 to 35 minutes on Medium-high heat or until done. Pour off liquid and let stand covered with foil for 5 minutes.
Cream sugar and butter; add egg yolks and mix well. Mix dry ingredients. Add alternately with buttermilk; add pineapple, apple butter, jam, raisins, nuts and vanilla. Fold in beaten egg whites.	Bake at 350° until cake cooks away from sides of pan. Yield: 4 (8-inch) layers.
Brown hamburger and onion. Mix together all ingredients, except cheese. Put 1/2 of mixture in casserole dish. Add layer of Mozzarella; add rest of mixture and top with cheese. Bake for 1 hour at 350°.
Steam clams in a large covered pot in a small amount of boiling water until they open. Take out the clams as they open and continue to steam the unopened ones a few minutes more. Discard any clams that do not open. Shuck clams, then chop and set aside. Reserve 2 cups clam broth from the top of the pan after any sand has settled on the bottom. (Add water, if necessary, to make 2 cups liquid.)
Blend flour and sugar. Cut butter as for pastry. Put out on bottom of pan about 10-inches square. Bake in a slow oven at 300° about 20 minutes. Remove from oven and spread Part 2 on top.
Dredge beef in flour and sprinkle with salt and pepper. Brown in ovenproof skillet in 2 tablespoons oil. Remove from pan and make gravy with cornstarch and adjust seasonings. Add mushrooms with liquid. Return meat to gravy and bake in a 350° oven for 1 hour. Add water if necessary.
Prepare cake mix according to instructions on box. Place in a 9 x 13-inch pan. Bake according to instructions on box. Cool cake.
Cook potatoes, water, salt, celery and onions. When tender, add milk, butter or oleo and black pepper. Bring to simmer. Serve with crackers.
Into a large bowl combine 1 1/2 cups flour, yeast, 3 tablespoons sugar and salt; mix. Heat water, milk, oleo and egg; blend into flour. Knead to soft dough. Let rise 15 minutes. Shape into ball. Pat into a 12-inch pizza.
Grease a 9 x 13-inch pan. Sprinkle with nuts and raisins. Cut dough into 10 to 12 pieces. Place over nuts and raisins. Heat other ingredients in a pan and pour over the frozen dough. Refrigerate overnight. Let stand for 1 hour outside of the refrigerator in the morning to let rise. Bake at 350° for 30 minutes.
Remove skin from chicken. Combine milk and egg whites. Dip chicken in milk mixture, then cornflakes. Bake in nonstick pan at 400° for 20 minutes. Reduce heat to 350°. Bake 20 to 30 minutes longer. Makes 4 servings.
Mix sugar, corn syrup and water in 3-quart heavy saucepan. Cover and heat to boiling. Uncover and cook rapidly to 236° on candy thermometer, or soft ball stage. Stir in nuts slowly, keeping mixture bubbling all the time, then cook rapidly, stirring constantly, to 280° or hard ball stage. Stir in butter; continue cooking to 300°, or hard crack. Remove from heat. Stir in vanilla; sprinkle soda over top quickly, then stir vigorously about 15 seconds, or until mixture is puffy. Pour into buttered jelly-roll pan, 15 x 10 x 1-inch. Cool completely. Break into bite-size pieces. Store in a container with tight fitting lid. Produces approximately 2 1/4 pounds of candy.
Boil chicken until cooked. Add 3 chicken bouillon cubes while boiling. Remove chicken from pan; remove skin, debone and cut into pieces. Save chicken broth. Mix Stove Top stuffing mix packets, butter and 1 1/2 cups of chicken broth (add water if not enough). Break French bread into bite size pieces and mix with Stove Top stuffing mixture. Place stuffing mixture in a buttered 13 x 9-inch baking dish. Spoon chicken pieces over stuffing. Mix soup with milk. Pour over chicken and stuffing. Bake at 350° for 45 minutes. Stir once halfway through.
Mix in order given. Drop by teaspoons onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes. This is a good way to use up those broken potato chips. Sometimes I put 3 or 4 bananas in it, too.
In large saucepan, combine sugar and corn syrup. Bring to boil over	medium heat. Remove from heat; stir in peanut butter and then cereal.	Press in 13 x 9-inch buttered pan. Spread with frosting of butterscotch and chocolate morsels. Heat in microwave about 4 minutes at Power 5. Spread frosting. Chill in refrigerator 15 minutes.
Sift 1 1/2 cups sugar, flour and salt together. Beat in evaporated milk, Eagle Brand milk, syrup, water, vanilla and egg yolks. Pour into pie shells. Bake at 450° for 15 minutes. Reduce heat to 325° for 30 minutes, or until pies do not shake in the center.
Chop onion very fine. In large pot, add 1/4 stick of butter and chopped onion. Cook on low heat until onion is brown. Add remaining ingredients, less the seafood. Cook 1/2 hour on low heat, stirring occasionally to prevent burning. Add seafood; cook 1/2 hour on low heat, stirring occasionally. Serve over cooked rice.
Drain corn; cream together cream cheese, margarine and chillies. Stir corn into creamed mixture and heat slowly.
In a medium mixing bowl, mix cabbage, green onions, noodles to Top Ramen pack and sunflower seeds. Mix in the dressing (oil, red wine vinegar, seasoning pack to Top Ramen, garlic salt and pepper). Mix all together. Refrigerate overnight. Serve.
Mix and bake in greased Pyrex dish. Bake at 325° for 45 to 60 minutes.
Stir together and add 1 can drained fruit cocktail. May use lemon jello and drained pineapple or orange jello and mandarin oranges.
Boil chicken and cut in small pieces. Melt oleo and stir in crushed crackers. Put half of crumbs in 9 x 13-inch pan. Put chicken pieces on top of crumbs. Mix soup, sour cream and broth together. Pour over chicken. Top with remaining crumbs. Bake at 350° for 30 to 40 minutes. Makes 6 to 8 servings.
Place pita rounds on baking sheet. Brush on both sides with 2 tablespoons of oil. Sprinkle with salt. Bake until golden and crisp (10 minutes). Heat remaining oil in frying pan. Add peppers and cook until softened. Add potatoes and rosemary to peppers. Heat through, stirring well. Season with salt and pepper. Divide the mixture among the pita rounds. Sprinkle with Parmesan. Broil 3 inches from heat until golden, 3 to 4 minutes.
Preheat oven to 375°. Brown beef. Add all ingredients except sauce and cheese. Add sauce and bake 45 minutes to 60 minutes in oven. Add cheese and bake 15 minutes.
Mix all ingredients together and beat for 4 minutes. Bake in Bundt pan for 40 to 45 minutes at 350°. Turn out on plate and sprinkle with powdered sugar.
Drain canned fruit; save the juice. Mix Tang, pudding and fruit juice together. Pour over sliced fruit and chill.
In a 1 1/2-quart casserole dish, blend soup, milk, mustard and pepper until smooth. Stir in macaroni and 1 1/4 cups cheese. Bake at 350° for 20 minutes. Top with onions and remaining cheese. Bake 10 more minutes.
Combine potatoes, sugar, salt, eggs, milk, vanilla flavoring and 1/2 of butter in bowl and mix. Put in greased dish. Mix brown sugar, coconut, flour, nuts and remaining butter and sprinkle over mixture. Bake at 350° for 25 minutes.
Cut celery and pepper into thin diagonal slices, each measuring about 1 cup. Chop onion (3/4 cup) and shred cabbage. Heat oil in skillet; stir in vegetables. Cover and cook over medium heat until tender. Sprinkle with salt and pepper.	Makes 4 servings.
Bake cake according to directions on box. Soften gelatin in cold water. Add boiling water. Stir to dissolve. Add sugar, lemon juice and undrained pineapple. Chill until partially set, about 45 minutes. Prepare 2 package of Dream Whip. Fold into mixture. Break cake into small pieces. Place pieces of cake and gelatin mixture in alternate layers in a long sheet cake pan. As you put layers together, take a spoon and press down. Chill overnight. Next day, prepare the other package of Dream Whip and spread over cake. Sprinkle coconut on cake and add cherries, if you so desire.
Beat ice cream and pineapple juice. Add orange sherbet and ginger ale. Serves 30.
Heat oven to 350°. In large mixer bowl, combine sugar and butter. Beat at medium speed, scraping bowl often, until mixture is creamy, 1 to 2 minutes. Add bananas, eggs and vanilla. Continue beating, scraping bowl often, until well mixed, 1 to 2 minutes. In medium bowl, stir together flours, baking soda and salt. Add flour mixture to banana mixture; stir just until moistened. Fold in chocolate chips. Spoon into greased muffin pans. Bake for 18 to 25 minutes or until light golden brown. Cool 5 minutes; remove from pans. Makes 1 1/2 dozen.
Brown meat with onion, pepper and celery. Add remaining ingredients. Simmer until thickened. Pour over 7 ounce package cooked spaghetti.
Dice bacon and fry; when half done, add chopped onion. When onion is lightly browned, pour off most of the grease. Add beans, brown sugar, vinegar and catsup. Stir well. Cover and simmer very low for about 30 minutes.
Stir flour in creamed corn. Drain whole kernel corn. Add to creamed corn mixture. Add all other ingredients, adding eggs last. Pour into greased casserole. Cover and bake at 350° for about 1 hour or until done.
Mix well and form into loaf. Top with your favorite topping. I use either homemade or canned spaghetti sauce, such as Ragu. Makes a soft, moist meat loaf.
Put all ingredients in pan. Let come to a boil; reduce heat. Cook 45 minutes to 1 hour. Add salt to taste. Makes 13 pints. This is chunky salsa.
In a large bowl, combine all the above ingredients. Store in a covered container and refrigerate. This can be eaten immediately, however, it is best if stored for 3 days (if you can resist the temptation). Stores for up to 2 weeks in the refrigerator. Serve with tortilla chips for dipping.
Sift together flour and salt. Cut in the shortening with a pastry blender until the size of small peas. Sprinkle water 1 tablespoon at a time over part of the mixture. Gently mix with a fork. Push to one side of bowl. Sprinkle next tablespoon of water and repeat until all is moistened. Gather with fingers and form into a ball (mix will be crumbly). Let stand several minutes. Divide dough into 4 balls. Flatten slightly and roll on lightly floured surface. Makes 2 double crust pies.
Heat oven to 425°. In 10-inch iron skillet (on top of stove), melt drippings. Mix rest of ingredients until blended. Add drippings. Pour back into skillet. Bake 25 minutes or until done.
Pour boiling water over green tomatoes; let stand 5 minutes. Drain. Heat together vinegar, salt, sugar, mustard and celery seed and turmeric. Add tomatoes, onions, peppers and hot pepper; boil 15 minutes.
Gradually add sugar to softened cream cheese, mixing until well blended. Stir in remaining ingredients. Press into greased 8-inch square pan. Chill; cut into squares. Garnish with additional nuts.
Before you start, warm oven to 450°. Roll out and put in oven to bake for 10 to 12 minutes. If want darker crust, leave in oven a little longer.
Mix sugar, milk, marshmallows and salt. Cook until mallows melt. Boil on medium heat for 5 minutes. Remove and add chocolate and vanilla. Beat. Spread on 9-inch square pan. Chill.
Mix all ingredients together. Bake at 350° for 5 to 7 minutes on top grate in electric oven.
Sift together sugar and flour. Mix butter, cocoa and water in saucepan. Bring to boil. Pour over flour and sugar, then add buttermilk and baking powder (mixed), eggs and vanilla. Mix well and bake in 11 x 16-inch pan at 350° for 30 to 45 minutes.
Melt shortening. Brown beef cubes; add onion soup mix, tomatoes, water and chili powder. Cook, uncovered, 30 minutes. Add carrots and potatoes. Cook, covered, 45 minutes.
Mix flour and salt; cut in shortening until crumbly. Add cheese. Sprinkle water over mixture and shape into ball. Roll pastry into 15-inch circle on floured surface. Place on baking sheet and turn up edge.
In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil and vanilla. Mix all dry ingredients and add to sweet potato mixture, stirring only enough to blend. Fold in cranberries. Pour into 2 greased 8-inch loaf pans and bake at 350° for 50 to 60 minutes.
Cook hamburger, onion and green pepper until tender. Add beans, water, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
Mix powdered sugar and peanut butter until crumbly. Reserve 3 tablespoons for topping. Fill bottom of pie shell with crumbly mixture. Prepare pudding from package instructions. Pour pudding on top of crumbly mixture. Chill in refrigerator until pudding sets. Top with Cool Whip and remaining crumbly peanut butter mixture. Refrigerate leftovers.
Saute the onions and peppers in vegetable oil. Set aside. Mix the cheese with the spaghetti while still hot. Stir until cheese is melted, then add the tomatoes, mushroom soup, mushrooms, chicken and the sauteed mixture. Mix thoroughly and pour into a greased 8 x 12-inch baking dish. Bake at 350° for 30 minutes.
Stick all this, except shortening, in a large bowl. Mix well. Add to the hot shortening or oil. Cook, uncovered. Stir where browned as little as possible so vegetables retain their shape. Cook in large skillet 30 minutes.
Blend together the butter, sugar and vanilla. Add flour, salt and nuts; mix well. Chill dough. Roll into 1-inch balls. Bake at 400° for 10 minutes. While still warm, roll in confectioners sugar. Cool and roll again.
Preheat oven to 350°. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Set aside.
Dissolve Jell-O in hot water. Add cranberry sauce. Chill until partially set. Add remaining ingredients. Chill until firm. Makes 6 to 8 servings.
Cut up the squash; mix with soup, onion and cheese. Arrange in a casserole dish. Top with pats of butter. Cook about 1 hour and 15 minutes at 375°.
Mix all ingredients together; pour in baking dish. Bake at 400° for 30 minutes. Serve with chips.
Put cooked and cut up chicken and drained Veg-All in 12 x 9-inch dish. Bring broth and soup to boil; pour over chicken. Combine pepper, margarine, flour and buttermilk. Pour over top of chicken and Veg-All mixture. Do not stir. Bake at 350° for 1 hour or until brown. Delicious.
Mix first 5 ingredients in large bowl. Pour into ungreased 9 x 13-inch pan. Sprinkle with cake mix, then drizzle melted butter on top. Sprinkle chopped pecans on top. Bake at 350° for 1 hour or until a knife inserted comes out clean. Serve warm or cold, plain or topped with Cool Whip.