HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk for 2 min. Gently stir in whipped topping. Spread over 13x9 cake at once.
Brown meat in small amount of oil. Add all ingredients except noodles. Place in greased casserole. Bake, covered, for 1/2 hour, then bake, uncovered, 1/2 hour in a 350° oven. Sprinkle with noodles and bake 15 minutes longer.
Place flank steak in shallow baking dish (laying flat). Mix all ingredients together, pour over steak and refrigerate; letting it marinate all day, turning occasionally. Barbecue or broil each side until desired doneness. Carve diagonally into thin slices and serve with your favorite salad, crusty bread and baked potatoes. Yields 3 servings per steak.
Cook mixed vegetables according to package; drain. Place in the bottom of a dish. Mix together the onions, celery, cheese and mayonnaise. Spread over the top of the vegetables.
Beat thoroughly eggs and mix all ingredients. Put in loaf pan with 3 strips bacon to cover top. Pour over all 1 (8 ounce) can Hunt's tomato sauce. Bake for 1 hour at 350°. Serves 6.
Mix first 6 ingredients together. Combine all ingredients together and mix well. Pour into a 9 x 13-inch pan. Sprinkle 1/2 package chocolate chips on top of batter. Bake at 325° for 35 minutes.
Cream together the shortening and sugar. Add eggs, one at a time, and beat well. Add sifted dry ingredients alternately with milk and extract and beat well. Spread in greased pan and cover with fruit (blueberries, apples, prunes, plums, etc.). Fresh cranberries can be used, mixed with 1/2 cup of water and 1/2 cup of sugar, cooked until cranberries pop open, then cooled. Sprinkle with sugar and then put on crumb topping. Bake in 375° oven for 40 minutes.
Soak bread crumbs in melted margarine.	Season hamburger with salt. Fry	meat and drain fat. Layer in 9 x 13-inch pan. Top with soaked bread crumbs and bake at 350° for 1 hour and 15 minutes.
Mix soup and water together. Heat until warm. Make a layer of potatoes and onion. Pour half of soup over potatoes. Repeat with the rest of the potatoes and soup. Bake in a 350° oven for 1/2 hour. Remove from oven, add the cheese. Return to oven for 10 minutes or until cheese browns.
Put salt over pickles in the jar. Let stand for 3 or 4 hours. Shake and pour off water the salt makes. Add saccharin. Heat water and vinegar. Pour over pickles in the jar. Allow to sit in the refrigerator for 3 or 4 days. (Very good.)
Preheat oven to 350°. Cut off stem and blossom ends, wash and slice zucchini into thin slices lengthwise.	Saute beef until it loses its color; drain fat. Add onion, tomato, tomato sauce and water along with seasonings. Simmer for 10 to 12 minutes. In oblong baking dish, layer zucchini, meat mixture and cheeses, ending with meat and cheese on top. Bake 30 minutes or until cheese is bubbly and golden brown.
Preheat oven to 350°. In a large bowl, combine yellow cake mix, apricot nectar and eggs. Blend well. Add vanilla pudding, Crisco and almond extract. Mix well. Pour in a loaf pan sprayed with Pam. Cook until done. Take out of oven and sprinkle with powdered sugar immediately. Wrap with plastic wrap.
Mix butter, sugar, cocoa, vanilla and slightly beaten egg in bowl over hot water until smooth. Add graham cracker crumbs, coconut and pecans to mixture and mix well. Pat firmly into 13 x 9-inch pan.
Mix all ingredients in mixing bowl; beat for 2 minutes. Pour into greased pan. Cover pan with foil (you can use crock-pot.) Bake in crock-pot for 2 to 3 hours on high. Have some water in a pan under cake if you use oven. Remove cake from oven and dust with powdered sugar or orange glaze.
In large skillet or Dutch oven, saute sausage over medium-high heat about 5 to 10 minutes or until cooked through; drain and set aside.
Mix tomatoes and broth; let stand 30 minutes. Cook mushrooms, onions and garlic in wine in a nonstick skillet over medium heat about 3 minutes, stirring occasionally until mushrooms are tender. Remove mixture from skillet; reserve. Cook fettuccine as directed on package; drain. Heat oil in same skillet over medium heat until hot. Cook chicken in oil until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from tomato mixture; keep warm. Mix milk, cornstarch and basil; stir in tomato mixture in skillet. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture; heat thoroughly. Serve over chicken and fettuccine. Yields 4 servings.
Using a pie crust cutter, combine ingredients until a dough forms. Cover bowl and refrigerate. After 1 hour roll dough into balls and dip into melted chocolate. Place on wax paper to cool.
Beat egg yolks until thick and light. Add sugar, lemon juice and rind.	Cook in double boiler until thick. Dissolve gelatine in a little cold	water and put into hot mixture. Cool. Beat egg whites until stiff and fold into yolk mixture. Grease 10-inch tube pan with oil. Cut	cake into thirds. Alternate filling and cake,	starting with filling.	Chill. Turn out on cake plate and frost with whipped cream. Chill until ready to	serve. (Can frost with	whipped cream and garnish with cherries or lemon wedges or slices.)
Melt butter or margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated. Flatten out. Press into 13 x 4 x 2-inch pan coated with cooking spray. Cut into 2-inch squares.
Stem and hollow out center of squash. Reserve pulp. Be careful not to cut through the sides or bottom of squash. Cook bacon until crisp. Drain and crumble. Saute squash pulp and onion in bacon drippings. Remove skillet from heat. Allow onion mixture to cool in the skillet for 10 minutes. Add sour cream, grated cheese and crumbled bacon to the skillet. Stir. Stuff this combination into hollowed squash. Pour the Chablis into a 9 x 9-inch baking dish. Place the stuffed squash carefully into the dish. Cover with a top or foil and bake in preheated 325° oven for 45 minutes.
Brown and drain sausage, beef, onion and bell pepper. In a boiler, mix black-eyed peas, corn, Ro-Tel and meat. Cook until hot. Serve with cornbread.
Brown hamburger and onion in hot fat. Add cabbage. Fry lightly with onion and hamburger. Add flour and seasonings. Blend into mixture. Pour milk over all. Cover. Simmer 15 to 20 minutes or until cabbage is tender.
Boil 3 whole chicken breasts until tender (approximately 15 minutes). Remove bones and skin and cut into bite size pieces. Place in casserole dish. Mix 1 can cream of chicken soup with 1 cup of stock from chicken plus 1/4 cup mayonnaise. Mix well and pour over chicken. Add 1/2 box cheese croutons. Mix in and top with grated Mozzarella cheese. Bake at 350° until light brown (approximately 25 minutes).
Cook onions and green pepper in small amount of oil; set aside. Brown meat in same skillet. In large pot, put kidney beans, water, tomato puree, salt, garlic, Tabasco and chili powder. Bring to boil, reduce heat and add meat, onions and pepper. Simmer until ready to serve.
In a 10 ounce glass, pour liquor. Add ice; add juice. Shake and enjoy.
Mix all of the ingredients together. Pour in greased baking dish. Brown until golden brown, about 45 minutes at 350°.
Mix cream cheese and salsa with electric mixer on medium speed until well blended. Stir in shrimp. Serve with tortilla chips or vegetable dippers. Makes 2 cups.
Melt butter with cocoa in saucepan. Add peanut butter and mix well. Add vanilla. Add 10x sugar last. Mix well. Press in pan, 8 x 8-inch or 9 x 12-inch. Refrigerate. Cut into squares.
Rinse the peppers; dry them well. Cut the top off peppers and pull out the middle. Clean and cut peppers into slices. Fry them in a little oil. When they are a little soft, cut the onion in small pieces; put them in with the peppers. Let them cook a little, then add your can of tomato sauce, salt, pepper, oregano and basil leaves. Stir it all together as the peppers are cooking. If pepper mixture gets a little dry, add a little water. Cook Fried Peppers 20 to 30 minutes or until tender.
Preheat oven to 425°.	In a large bowl, combine apples and all dry ingredients. Toss lightly to mix. Turn into pastry lined pan.	Dot with butter. Cover with top crust; cut slits in crust. Bake at 425° for 40 to 45 minutes.
Lay in order in a 9 x 13-inch pan. Bake at 350° for one hour.
Combine apples in medium bowl. Transfer 1/3 of apples to heavy medium sauce pan. Add 1/2 cup water, sugar, lemon juice, cinnamon, ginger and lemon peel. Stir mixture over medium heat until sugar dissolves. Cover and simmer 10 minutes, stirring occasionally. Add half of remaining apples and 1/2 cup water. Cover and simmer 10 minutes, stirring mixture occasionally. Add all remaining apples and remaining 1/2 cup water. Cover and simmer until all apples are tender, stirring occasionally and adding more water by 1/4 cupfuls if applesauce seems too dry, about 10 minutes longer. Can be prepared up to one day ahead. Cover and refrigerate. Makes about 2 1/2 cups.
Brown mushrooms in butter. Combine mushrooms, white sauce, chicken, pimiento and green pepper. Season highly. Cook over hot water until flavors are blended. Add egg yolks. Heat thoroughly. Serve in timbale cases, patty shells or on toast. Serve at once. Yields 12 servings.
Line the bottom of a 9 x 13-inch cake pan with chopped pecans. Spread shredded coconut on top of nuts.
Preheat oven to 375 degrees. In a large mixing bowl beat sugar and margarine until creamy. Beat in egg until light and fluffy. Blend in flour, baking soda and salt. Stir in chopped Butterfingers. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake 11-13 minutes or until cookies are lightly browned. Let stand on cookie sheet 2 minutes. Makes about 30 cookies.
Mix together potatoes, beaten egg, onion and flour. With floured hands, make into patties. Fry in hot oil, turning to brown on both sides about 5 minutes per side. Makes about 10 to 12 cakes according to size.
Boil the first 4 ingredients for 1/2 hour, stirring occasionally. Add remaining ingredients. Cook 2 or 3 minutes more, stirring constantly.
In a 10-inch skillet, cook bacon until crisp; drain. Reserve 2 tablespoons drippings in skillet; set bacon aside. Cook frozen hash browns with the onion and green peppers until golden brown. Crumble 2 slices of bacon; stir into potatoes. Sprinkle shredded cheese on top of potatoes. Place remaining 4 slices of bacon in a crisscross atop cheese. Carefully bread 1 egg into each triangle formed by bacon. Cover. Cook over medium heat about 6 minutes or until eggs are set. Yields 4 servings.
In Dutch oven, thoroughly brown meat in 2 tablespoons shortening. Add 3 cups hot water and next 9 ingredients. Cover and simmer for 1 1/2 hours, stirring to keep from sticking. Remove bay leaf and garlic. Add vegetables; cover and cook 30 to 45 minutes until vegetables are tender. Skim most of fat from liquid. Combine 1/4 cup water and 2 tablespoons flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly for 2 to 3 minutes. I like to make dumplings with this.
Bring syrup and sugar to a boil in a large container. Remove from heat and add 1 pint of peanut butter. Mix well. Add corn flakes and stir well. Spoon on wax paper and let cool.
Dissolve bouillion in water. Combine with beef and add all remaining ingredients. Mix well. Form patties. Broil or fry.
Saute apple, onion and Brown 'N Serve sausage. Add cinnamon. Add to casserole of beans. Bake in a 350° oven until bubbly, 1/2 to 3/4 hour.
Preheat oven to 350. Mix sugar and butter together until smooth. Add eggs one at a time beating after each one. Add salt and baking soda to flour in a separate bowl. Add vanilla to sugar and egg batter. Add dry ingredients and sour cream alternately to batter. Pour into a greased bundt pan and bake for 1 hour or until done.
In medium bowl, mix flour, water, 1/3 cup lemon juice, egg, baking powder, salt and sugar to make batter. Dip fish in extra lemon juice; coat with flour then the batter. Fry in hot oil until golden brown; drain. Serve immediately.
Put drained peaches in baking dish, hole side up. Fill holes with small dab of margarine, sprinkle of cinnamon and sugar, then a small dab of preserves. Bake in 350° oven for 15 minutes. Good with pork or chicken and makes a pretty dish.
Beat eggs, sugar, vanilla and oil. Add zucchini. Mix and add flour, baking powder, soda and salt. Add the rest. Put into lightly greased and floured two loaf pans. Bake 1 hour at 350°.
Pour 1 cup boiling water over dates	and soda. Let cool. Mix together all the remaining ingredients and add to dates and soda mixture. Bake at 350° for 30 to 45 minutes.
Over a very low heat and stirring constantly, whisk together the milk and the pudding. When blended, add rice and stir. Bring to a soft boil. Be sure to keep stirring or it will stick to the bottom of the pan. Cook for the length of time specified on the pudding box.
Slice green tomatoes as thick as you want them for frying. Put them in a pot of boiling water. Cook until tomatoes turn white (only a few seconds). Then layer tomato slices in sterilized canning jars. Add 1 teaspoon of salt and 1 tablespoon of vinegar to each jar. Fill to within 1/2-inch of top with the boiling water from the tomatoes. Seal. For extra safety, process in boiling water bath for 5 minutes.
Combine chocolate, vanilla and salt in blender or food processor, fitted with steel knife and mix 30 seconds. Add boiling cream and continue mixing 30 seconds more, or until chocolate is completely melted. Add yolks and mix about 5 seconds. Transfer to bowls and allow to cool.
Heat tomato juice until boiling; add bouillon and stir until dissolved. Cool; add other ingredients and chill several hours. Makes 4 servings.
Trim crusts from bread. An electric knife works very good for this. Flatten bread with rolling pin. Spread soft butter on bread. Lay 1 spear of well drained asparagus on bread; sprinkle with cheese. Roll, jelly roll fashion. Place on baking sheet; drizzle with melted butter and sprinkle with Parmesan cheese. Bake in preheated oven for 15 minutes, or until just golden brown. Better if served warm.
In frying pan, cut steak into pieces. Put flour into mixing bowl and add the salt. Cover steak pieces in the flour. Put into pan and only brown both sides (do not cook). (When browning, use a little bit of oil.)
Combine teriyaki sauce, brown sugar, minced green onions and lemon juice together. Marinate pork chops in mixture, then place in the refrigerator for 1 to 2 hours. Remove; keep marinade. Place pork chops on broiler rack. Broil 5 to 6-inches from heat for 12 to 15 minutes. Brush with marinade. Turn once. You'll know they are perfectly cooked when a meat thermometer inserted registers 160°.
In mixing bowl, add flour, soda, chocolate, sugar, cinnamon, cloves, nutmeg, vanilla and salt in order given. Add nuts, pineapple and oil. Beat a little and bake for 30 minutes at 350°. An old family recipe everyone loves.
Slice cucumbers 1/8-inch thick. Dissolve lime in water and cover cucumber slices. Let stand 24 hours in refrigerator. Rinse well and let stand 3 hours in clear water in refrigerator. Mix well vinegar, sugar, cloves and salt. Drain cucumbers and pour mixture over them and let stand overnight. Bring to a boil and boil 35 to 40 minutes. Fill jars 1/2-inch from top. Seal and process in boiling water bath for 5 minutes. Makes 10 pints.
Combine first 3 ingredients in bowl, mixing well. Shape as desired on wax paper. Coat with nuts or coconut. Store in refrigerator. Yields 1 dozen.
Add all ingredients at same time. Cook 2 hours or until lentils are tender. Makes 4 cups. If desired, chopped ham may be added toward end of cooking time.
Saute onions, bell peppers and green onions in butter until soft. Add flour and parsley flakes, shrimp, Velveeta cheese, half and half and garlic; mix well. Cook about 15 minutes. Boil noodles and drain. Fold noodles into the sauce. Pour into a casserole dish and bake for 15 to 20 minutes at 350°. Top with Parmesan cheese.
Cook pasta in boiling water for 10 minutes. Drain and rinse in cool water. Mix together Ricotta cheese, garlic, salt, bread crumbs and parsley. Fill pasta with cheese mixture (adequately fills 8 pieces, but used sparingly can fill 12 to 14). Arrange in baking dish and pour 1 (30 ounce) jar spaghetti sauce over. Sprinkle top with Mozzarella cheese. Bake 30 to 35 minutes at 350°.
Spray pan with Pam. Place chicken in pan and pour Ragu over top. Cook for 1 hour at 400°. Then top with cheese and cook for 3 minutes or until melted.
Cut each biscuit in quarters. Mix together cinnamon and granulated sugar. Roll each biscuit in mixture. Toss into greased Bundt pan. Melt butter and brown sugar in saucepan. Pour over biscuits. Bake at 350° for 30 minutes. After it is cool, everyone "picks" their pieces out like a monkey.
Chicken parts or cubed meat may be marinated for 2 or 3 hours before cooking. Mix yogurt and seasonings well. Put meat into bowl and add yogurt dressing, coating meat on all sides. Marinate in refrigerator.
Mix sugar, shortening, eggs and vanilla. Mix dry ingredients. Add alternately with buttermilk. Add prunes last. Bake in 9 x 13-inch pan for 45 minutes at 350°.
Mix and pour salad oil and eggs into chopped apples. Mix dry ingredients with apple mixture. Pour into greased and floured tube pan or Bundt pan. Bake 1 hour in 350° oven or until done.
Sift dry ingredients together; cut in shortening with pastry blender. Dissolve yeast in 1/4 cup warm water. Add alternately with buttermilk to dry ingredients; mix well. Roll out 1/4-inch thick on floured board; cut with biscuit cutter. Dip on one side in melted butter. Fold in half and place on ungreased cookie sheet. Bake immediately, or keep covered in refrigerator and bake as needed. Bake at 400° for 15 minutes. Yields 4 dozen.
Beat together Butter and Cream Cheese. Beat in Sugar, Egg, and Vanilla. Combine Flour, Baking Soda, and Salt. Add to butter and cream cheese mixture. Chill 1 hour. Shape into 1 inch balls. Place on ungreased cookie sheet. Make an indention with thumb. Fill with Preserves. Bake in 350 oven for 10 - 15 minutes or until golden brown. Cool on rack. Yields: approximately 48 cookies.
Cream sugar and butter until it is fluffy or like ice cream. Add eggs one at a time. Add with flour, beating good after each egg, then flour addition. Add vanilla and nut meats. Cook in well-greased and floured tube pan. Bake 1 hour and 15 minutes at 350°.
Mix ingredients in order listed. Bake in greased Bundt pan or 2 waxed paper lined round cake pans at 350° for 1 hour.
Weigh together the strawberries, raspberries and cherries. Add equal weight of sugar to fruit; boil for 25 minutes. Add the lemon juice; boil for 2 minutes. Add the red food color. Pour into sterile pint jars. Seal and process for 5 minutes in boiling water bath. Makes 6 1/2 pints.
Put butter and cheese in double boiler over boiling water. When melted, add crab and horseradish. Mix well. Serve in chafing dish with mild crackers.
Marinate and chill chicken livers in mixture of listed ingredients for at least 4 hours. Roll chicken liver with a slice of water chestnuts in half a bacon slice. Secure with toothpick. Roll in brown sugar. Broil until browned.
Preheat oven to 350°. Cut bread into medium-sized cubes, dry in the oven on a cookie sheet for 5 minutes. Melt margarine and saute garlic until soft. Place bread cubes in a large bowl. Pour melted margarine over cubes and add remaining ingredients. Toss well. Return to the oven on cookie sheet and bake for about 3 minutes, until lightly browned. Serve cooled croutons on salads or soups. Store in a covered container in the refrigerator.
Saute in frying pan margarine and onion. Mix together in large bowl eggs, whole corn plus juice and creamed corn. Add muffin mix. Add margarine and onion; mix well. Pour into 2-quart buttered casserole dish. Sprinkle with cheese. Bake 45 minutes at 350°.
Cook spaghetti in boiling water until tender and drain. Cook onion and pepper in oil until tender. Add tomato, salt, pepper and sugar. Cook for 10 minutes. Remove from heat and mix with spaghetti. Add 1/2 of cheese. Sprinkle top with remaining cheese. Bake at 375° until cheese has melted or turns brown.
Mix jello into pineapple with juice; whip in Cool Whip, nuts and marshmallows. Chill. Yields approximately 12 servings.
Brown pork chops; drain. Layer pork chops and uncooked rice in baking dish. Sprinkle with seasoning. Pour over tomato sauce and water. Bake at 350° for 30 to 45 minutes.
Melt butter in small pan with garlic, salt and pepper. Place shrimp in shallow baking pan tightly, touching one another. Pour butter sauce over and bake in preheated 375° oven about 15 minutes or until water has evaporated. Brush butter sauce over shrimp occasionally.
Melt butter and cocoa together. Remove from heat and stir in sugar and eggs; mix well. Add flour, salt, nuts and vanilla; mix well. Spoon batter into a greased 9 x 13-inch pan and bake at 350° for 35 to 45 minutes. Sprinkle marshmallows on top of warm cake. Cover with Chocolate Frosting.
Melt cheese in the top of a double boiler. Remove from heat. Stir in mayonnaise and horseradish. Pour into a small crock-pot or ceramic bowl. Chill. Serve with crackers. Yields 2 1/2 cups.
Saute onion and green pepper in oil in a Dutch oven 2 to 3 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer 8 to 10 minutes or until vegetables are tender. Makes 8 servings.
Mix ingredients with spoon. Bake in a greased and floured 9 x 13-inch pan for 30 to 35 minutes.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4-inches or line with paper baking cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, all at once, just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Sprinkle with sugar if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan. Makes 1 dozen muffins, 195 calories per muffin.
Combine cream cheese and butter. Blend well. Stir in flour. Refrigerate about 1 hour. Remove from refrigerator and press into bottom and sides of 9-inch pie pan.
Combine pineapple, sugar and flour. Sprinkle Cheddar cheese over top. Cover with cracker crumbs, mixed with melted butter. Bake at 350° for 30 minutes.
Place chicken breasts in bottom of baking dish. Mix the first 4 ingredients together and pour over chicken. Cover tightly with foil. Bake at 375° for 1 hour.
Melt butter in iron skillet. Mix together in a bowl the sugar, flour, milk, vanilla and eggs. Pour in skillet and bake in oven for 45 minutes at 325°. Turn out of skillet on a plate.
Combine cream cheese, brown sugar and vanilla until smooth. Slice apples and dip into dip.
Trim fat from ribs; place in shallow dish. Mix remaining ingredients; pour over beef. Cover and refrigerate for 24 hours, turning occasionally. Drain beef, reserving marinade. Cook in 4-quart Dutch oven over medium heat until brown; drain. Pour marinade over beef. Cover and cook in 350° oven until tender, about 1 hour. Serve with rice. Makes 4 to 6 servings.
Combine Hidden Valley mix and oil; add remaining ingredients. Place crackers in large bowl; pour mixture over crackers, stirring to coat. Place on cookie sheet in warm oven for 15 to 20 minutes.
Mix ice cream and cream cheese. Add 2 cans of fruit cocktail, Miracle Whip and fresh strawberries. Mix well. Pour into 9 x 12-inch dish. Put in freezer overnight. Cut in squares. In a bowl, enough strawberries for each sugar. Add a little powdered sugar; mix well before putting on squares.
Soak bread crumbs in evaporated milk. Put meat in bowl; add 1 teaspoon salt, pepper, nutmeg, onion and milk mixture. Mix well and make into small meatballs. Roll meatballs in flour. Melt shortening in electric frying pan; brown meatballs. Add vegetables and water. Sprinkle 1/2 teaspoon salt and pepper to taste. Cover and cook until vegetables are tender, about 30 minutes. Serves 4.