HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 1/2 cups hot water and 1 cup brown sugar in saucepan; bring to rolling boil and set syrup aside. In bowl mix 1/2 cup brown sugar, flour, baking powder, salt and butter. Slowly add milk to make a smooth batter; add vanilla, dates and pecans. Pour batter into glass bread pan and pour syrup over top of batter. Bake at 350° until golden brown. on the bottom of the pan.
Mix flour, sugar and spices. Add oil, eggs and vanilla. Fold in pecans and baby plums. Bake in Bundt pan at 350° for approximately 1 hour. (Check for doneness after about 50 minutes, depending on your oven.)
Combine sugar, oil, applesauce, eggs or egg substitute and vanilla in a large bowl. Mix well with spoon. Add flour, salt, baking soda, baking powder and cinnamon. Mix well. Add grated carrot and baby food carrots. Mix (at this time 1 cup raisins or walnuts could also be added to batter). Pour into greased and floured 13 x 9-inch cake pan. Bake at 350° for 30 to 35 minutes or until cake tests done. If desired, frost cake.
Unwrap rolls and lay flat in jelly roll pan to form crust. Bake crust at 350° for 10 minutes. Allow to cool. Mix cream cheese, mayo and Hidden Valley dressing with electric mixer. When smooth, spread over cooled crust. Sprinkle vegetables, cheese and olives over cream cheese layer and cut into squares.
Combine graham crackers and margarine. Press in a 9 x 13-inch pan. Add pudding. Spread pineapple over mixture . Add cut up bananas. Cover with Cool Whip. Add cherries. Refrigerate overnight.
Combine all ingredients in a very large bowl. Store batter in refrigerator. Keeps a long time. Bake as many or as few muffins as you want at one time. Bak at 400° for 15 to 20 minutes.
In large mixing bowl, combine flour and sugar. In heavy saucepan, combine oleo, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar in the bowl. Add buttermilk, eggs, soda and vanilla. Mix well, using wooden spoon or high speed on electric mixer. Pour into well greased and floured 17 1/2 x 11-inch jellyroll pan. Bake at 400° for 20 minutes or until brownies test done in center.
Brown hamburger and onion in skillet (I use an iron skillet); drain. Stir in soup and beans. Add chili powder, salt, paprika and garlic. Spoon mixture into baking dish. Arrange biscuits on top and sprinkle with cheese. Bake at 375° for 25 to 30 minutes.
Cook milk, sugar, corn syrup and nuts to soft ball stage at 240°. Remove from heat. Add butter and vanilla. Cool to lukewarm. Beat until candy begins to thicken. Drop from teaspoon on buttered wax paper.
In square baking dish, cover bottom with Cool Whip. Dip cookies in milk and place on Cool Whip. Continue the layering for as many layers as you like. Chill for 2 hours before serving.
Mix the first 7 ingredients; bring to boil. Lower heat; simmer, stirring, until smooth and thickened. Add the green peppers, pineapple chunks and pickles. Simmer for 3 minutes. Stir in the shrimp, chicken or pork cubes.
Cook the limas for a few minutes in the microwave. Fry the bacon; remove bacon. Saute onions and celery in bacon grease. Add the tomatoes. Add beans, bacon, sugar and salt and pepper to taste. Cook down.
Mix Jell-O and crushed pineapple in saucepan and bring to a slow boil, stir constantly. Cool this mixture and add buttermilk and fold in Cool Whip. Chill for 12 hours.
Spread corn flakes and nuts on cookie sheet. Mix the sugar, syrup and salt in a pot; bring to a boil. Boil for 30 seconds (only). Add crunchy peanut butter and vanilla. Work fast. Pour over corn flakes and nuts. Butter hands and roll into small balls.
Dissolve jello in 1/2 cup hot water; add 1/2 cup syrup from oranges. Set aside but do not gel. Mix pudding with cold milk. Add Cool Whip to pudding and mix. Add jello to pudding mixture and add fruit.
Heat first 4 ingredients in skillet on low heat. Cover to "sweat" mixture. Stir once or twice; cook for 12 minutes.
Stirring constantly, bring to a boil butter, brown sugar, corn syrup and salt. Boil 5 minutes, without stirring. Remove from heat; stir in baking soda and vanilla. Pour over corn; mix well. Spread in 2 shallow baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely. Break apart. Store in tightly covered container.
Preheat oven to 375°. In large skillet, cook zucchini and onion in margarine until tender (10 minutes). Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Prepare crust in 10-inch pie pan or similar baking dish by separating dough into triangles and pressing over bottom and up sides to cover. Spread crust with mustard. Pour vegetable mix evenly into crust. Bake 20 to 25 minutes, until knife inserted near center comes out clean. If crust becomes too brown, cover with foil last 10 minutes. Let stand 10 minutes before serving. Serves 6.
Bake cake as directed. When cool, break cake into small pieces and put half of it in bottom of punch bowl. Mix pudding. When it begins to thicken, pour half of it over cake in bowl. Layer half of all other ingredients into the bowl. Repeat layers with cake, pudding, etc.; end up with Cool Whip, topped with nuts. Cover and refrigerate until ready to serve.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until thickened. Remove any unmelted ice. Let stand until thickened, 5 to 10 minutes. Stir in bananas and pour into serving bowl. Chill until set, about 1 hour. Serve topped with mixed fresh fruit. Makes about 2 3/4 cup or 4 to 5 servings.
Preheat oven to 350°. Mix all ingredients with a wooden spoon. Pour into a greased mini muffin pan; only fill 2/3 full.
Mix your cake mix, Milnot, margarine and nuts. Bake 15 minutes at 350°. Remove and sprinkle with coconut; pour Eagle Brand over this and bake another 15 to 20 minutes. Cool. Melt chocolate chips and mix with 2 tablespoons and spread this on top of your cake.
Mix milk, pineapple and lemon juice. Fold in whipped topping. Pour into 8-inch graham cracker crust. Chill.
Preheat oven to 350°. Parboil broccoli, then drain. Mix all ingredients except Ritz crackers and butter. Place in buttered 9 x 13-inch baking dish. Crush Ritz crackers and sprinkle on top. Dot with melted butter. Bake at 350° for 40 to 45 minutes.
Rinse olives and slice in half. Add celery. Sprinkle with oregano, Add onions and oil.
Mix cheese spread and baking mix. Shape into rolls about 1 inch in diameter on lightly floured board. Roll in sesame seed, press lightly, if needed. Wrap and refrigerate until firm (about 2 hours). Heat oven to 375°. Cut dough into 1/4-inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. Makes about 42 appetizers.
Drain clams; save the juice, then chop clams. Fry bacon until lightly browned. Add onion; cook until tender. Add juice, potatoes, seasonings and clams. Cook for about 15 minutes, or until potatoes are tender. Add milk; heat. Serves 6.
Bake pastry shell at 450° for 7 minutes, or until lightly browned. Sprinkle all but 2 tablespoons of the crumbled bacon on bottom of shell. Distribute shredded cheese on top of bacon. Combine flour, salt, nutmeg, eggs and milk; pour over cheese and bacon. Sprinkle reserved bacon on top. Bake at 325° for 40 minutes. Let cool 20 to 25 minutes. Serves 4.
Cook broccoli according to package directions; drain and cool. Blend broccoli in blender with part of milk until creamy. Melt margarine and add flour to make a smooth paste. Add milk and cheese. Cook, stirring constantly, until cheese melts. Add broccoli mixture and heat thoroughly. Serves 6.
Cream shortening and sugar. Add beaten eggs. Sift dry ingredients; add alternately with combined milk and vanilla. Put in small cake tins. Bake at 375° for 1/2 hour. Icing is optional. Makes small 1 or 2 layer cake.
Mix all the ingredients together. Drop on light Pam sprayed cookie sheet by teaspoon. Top each with red or green cherries. Bake at 350° for 20 minutes. Very colorful at Christmas.
Melt margarine for 30 seconds in microwave. Stir in flour. Add this to milk and stir well. Cook on High for 6 minutes, or until sauce is thick. Spoon sauce into bottom of casserole dish, then potatoes in layers, along with cheese pieces. Salt and pepper. Repeat until sauce, potatoes and cheese are gone. Add paprika for garnish. Cook for 11 minutes on High. Turn potatoes and cook for another 11 minutes. Serves 4 to 6.
Combine squash and onion; cook in boiling water until tender. Drain and mash. Preheat oven to 350°. Lightly grease a 2-quart dish. Combine squash and onion and other ingredients together; put in dish. Top with cheese. Bake for 30 minutes.
Mix pudding with milk. Fold in Cool Whip. Cover a 9 x 13-inch pan with whole plain graham crackers. Pour 1/2 of pudding mixture over crackers. Layer another layer of graham crackers. Pour remainder of pudding over top. Top with another layer of crackers.
Mix gelatin by directions. Place in refrigerator and let thicken, but not gel. Mix strawberries, sugar, salt and pecans by hand. Place in refrigerator and let chill.
Saute in butter onion, carrots and celery stalk with leaves. Saute 15 minutes. Add potatoes and parsley. Stir and cook 1 minute. Add chicken stock or canned broth, cream, salt and pepper. When potatoes are done, puree. Serve hot or cold.
Wash and clean beans. Cover with cold water and soak overnight. Drain. Place beans in kettle with boiling water, ham bone, salt and pepper. Heat to boiling. Reduce heat and simmer 2 1/2 hours. Remove from heat.
In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.
Cook and shred roast. Combine all remaining ingredients and simmer for 15 or 20 min. more. Serve hot on buns. Serves 20.
Press rolls onto cookie sheets. Bake at 375° for 8 to 10 minutes. Cool. Mix mayonnaise, cream cheese and dressing. Spread on cooked rolls; flatten. Sprinkle vegetables on top and top with grated cheese. Press in a little. Refrigerate 4 hours before slicing.
Prepare stuffing mix as directed on box. Mix soup and 1/4 cup water. Crumble chicken pieces in bottom of casserole dish. Cover with stuffing. Pour soup mixture over top of all. Bake at 400° for 15 to 20 minutes. Serves 3 to 4.
Thaw frozen raspberries and strain through a sieve. Mix with fruit juices, tea, crushed pineapple and sugar. Pour over block of ice. Just before serving, add sparkling water.
Wash beans; add enough water to make 5 quarts. Add ham hock, onion, celery and carrots; cook until beans are tender, (watch; may need to add more water as this cooks), 1/2 hour. Before completed, add diced potatoes, salt and pepper to taste. Whole process should not be longer than 2 1/2 hours (varies).
Season pork chops on both sides with salt, garlic powder and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chops. Cook 3 to 5 minutes on each side or until no longer pink. Place chops on warm platter. Cover to keep warm. Add bell pepper strips and onion slices to skillet. Cook until crisp-tender, stirring and tossing frequently. In measuring cup, combine reserved pineapple liquid and enough water to make 1 cup. Add cornstarch. Blend well. Add mixture to vegetables in skillet. Cook until thickened and bubbly, stirring constantly. Stir in pineapple chunks. Serve over warm chops. Makes 4 servings.
Mix together the first 3 ingredients with hot water. Let stand until dry ingredients are mixed. Mix dry ingredients together and then add to first mixture. Pour into well-greased and floured 8 x 16-inch or 2 (8-inch) pans. Bake 1 hour and 10 minutes at 325°.
Brown meat, onion and bell pepper. Add next 6 ingredients and simmer for 45 minutes. Cook noodles in salted water with 1 tablespoon of margarine until tender. Alternate layers of noodles, sauce and cheese in a large baking dish. Top with 1/2 cup grated Parmesan cheese and pepperoni. Bake at 375° for 30 minutes. Remove from oven and wait for 10 minutes before serving.
Brown the meat and drain. Crumble meat into casserole dish. Pour soup over meat. Sprinkle Tater Tots on top. Bake at 375° for 35 minutes.
Combine all ingredients (except butter). Cook until onion and bell pepper are done. Crumble in the saltine crackers. Add about 3 tablespoons of butter. This is cooked in a saucepan.
Combine cream cheese, horseradish, mustard and parsley flakes and mix well. Separate dough into 4 rectangles. Spread cream cheese mixture over rectangles. Place slice of ham on each triangle and roll up jellyroll fashion; cut each roll into 8 slices 1/2-inch thick. Bake at 375° for 10 minutes.
Mix cake mix, 2 eggs and melted butter (this will be very thick); spread evenly in a greased and floured 9 x 12-inch pan. Beat cream cheese, powdered sugar and eggs with electric mixer. Pour over cake batter. Bake at 350° for 35 to 40 minutes or until done. A good, rich, brownie-like cake. Has a glazed look when done.
Boil meat (use boneless lean) until tender enough to separate with fork in small pieces. Precook potatoes in beef broth for 5 minutes. Mix all the ingredients in large bowl. (Do not add beef broth.)
Combine the chicken, chicken broth, water, onions, garlic, 1/2 teaspoon of the salt and red pepper flakes in a Dutch oven. Bring just to a boil. Reduce heat and simmer gently for 45 minutes. Drain, reserving broth and chicken separately. Remove meat from bones and dice; cover and refrigerate. Freeze soup for 1 hour or refrigerate overnight. Skim fat. Combine the chicken broth, tomatoes, onion, green chilies, remaining 1/2 teaspoon salt and chili powder in a Dutch oven. Bring to a boil. Reduce heat and simmer 10 minutes. Add the lime halves and juice, corn, rice and chicken to Dutch oven. Simmer for 5 minutes. Remove lime. Serve with cooked rice. Garnish with lime slices and cilantro. Yield: 10 cups.
Mix sugar and salt in bowl. Add 2 teaspoons of the vinegar and beat. Add grated onion, mustard and cooking oil gradually, beating all the time. Add remaining vinegar and celery seed and beat well. Refrigerate.
Combine stuffing ingredients and mix well. Fill center of fish fillet with stuffing and roll. Hold together with skewers or toothpicks. Bake in a greased pan. Brush top with melted butter. Bake at 350° for 12 to 15 minutes. Baste with drippings during baking. Sprinkle with Parmesan cheese.
Mix all ingredients together and pour over ribs. Bake at 350°, covered, for 1 hour and uncovered for another hour. Stir and turn ribs frequently.
In large saucepan, saute carrots, onions and celery with herbs and garlic in oil over medium heat until onions are clear. Add lentils and rice; warm through. Serves 2.
Combine juices, water, sugar and salt in coffee pot. Place spices in basket and perk. Serve hot. Yields 30 servings.
Cut chicken as for frying. Salt and pepper on all sides. Brown quickly in hot oil. Pour off most of the oil. Add onion and celery; cover and cook about 5 minutes, or until vegetables are tender. Add about 1/2 cup water; cover and continue to cook over low heat until chicken is tender. Serve over hot rice.
Mix all ingredients, except beef, until creamy. Fold beef into a rectangular shape. Roll cream mixture up in beef. They will be funnel shaped. Arrange on plate with green olives.
Boil peas, cabbage and bell pepper together 2 or 3 minutes, until crisp. In large skillet, heat oil. Blend in flour and ginger; stir until smooth. Add chicken stock slowly, stirring constantly, until sauce thickens and bubbles. Add soy sauce, chicken, peas, cabbage, bell pepper, mushrooms, shoots, chestnuts and Chinese vegetables. Stir thoroughly until good and hot. Serve over hot rice or noodles. Serves 6 to 8.
Combine dressing, soup mix and preserves. Pour over chicken in shallow pan. Bake 1 1/2 hours at 350°. Baste several times. Serve on hot rice.
Combine first four ingredients. Cut in shortening until mixture resembles coarse meal. Add sweet potatoes and stir until evenly mixed. Sprinkle milk over the mixture. Stir until dry ingredients are moistened. Turn dough onto a heavy floured surface. Pat to a 1/2-inch thickness. Cut dough with a 2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 450° for 10 minutes or until lightly brown.
Bake pie crust until light brown. Mix sugar and next nine ingredients. Add eggs last, stirring well. Pour into pie crust. Bake 1 hour at 350°.
Cook orange juice, sugar and cornstarch until thick (not very thick). Let cool. Pour on top of fruit.
Grate the Butterfingers until fine. Mix with Cool Whip. Pour in baked pie shell; freeze. Serve frozen. This is easy and so good!
Preheat oven to 350°. In small bowl, combine first 5 ingredients. Stir until blended. Reserves 2 tablespoons for topping. Press crumbs over bottom and up sides of a 9-inch pie pan. Bake 6 minutes and cool. In a large bowl, combine all filling ingredients, except Cool Whip. Beat in mixer 2 minutes. Fold in 1 cup Cool Whip. Pour into cooled crust. Spread remaining Cool Whip on top of pie. Sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours.
Put the cucumbers, cut longways, in brine for 1 week. (Brine: Dissolve 1 pint of salt to each gallon of water.) Drain well. Cover with boiling water and let stand 24 hours; drain. Cover with boiling water with alum. Let stand 24 hours. Drain real well. Boil vinegar, sugar and pickling spices. Let stand 24 hours. Do this twice more (with same solution) and can. Pack in jars not too tightly and cover with hot solution.
In saucepan, cook first 3 ingredients, stirring constantly, until it boils. Cool; add vanilla. Pour into paper cups. Place in freezer. When mushy, put in a plastic spoon or a stick or use molds.
Cook potatoes. Meanwhile in a small bowl heat together the vinegar, oil, sugar, salt and pepper; set aside. As soon as potatoes are tender slice in large bowl. While potatoes are hot add eggs, onion and parsley and toss. Immediately pour over the oil mixture, but do not toss. Let marinate at room temperature for 1 hour; add mayonnaise.
Mix ingredients in order given. Pour into greased tin and bake in moderate oven at 350° for 25 to 30 minutes. Cut into narrow strips.
Combine orange juice and undiluted lemonade.	Stir in ginger ale. Garnish with orange slices and cherries.
Mix all ingredients, except fish, together. Let stand 30 minutes at room temperature. Whisk the mixture until frothy and dip fish in batter. Heat oil in the pan until hot. Fry fish about 1 minute on each side.
Bring pineapple, jello and sugar to a boil. Cool. Add cottage cheese and Cool Whip. Sprinkle with nuts and coconut. Refrigerate until set.
Blend all ingredients; beat 5 minutes, pour into greased and floured 10-inch tube pan. Bake at 350° approximately 50 minutes, until center springs back when touched lightly. Remove from oven.
In a large skillet, brown pork chops in oil; drain. Place the rice in an ungreased shallow 3 quart baking dish; pour orange juice over rice. Top with pork chops and soup. Cover and bake at 350° for 40-45 minutes or until pork juices run clear and rice is tender.
Preheat oven to 350°. In large bowl mix all dry ingredients. Pour the melted butter and vanilla over the dry ingredients, mixing well. Pour into a greased 9 inch square pan. Bake for 15 minutes.
Mix all ingredients together, adding enough buttermilk to form soft dough. Drop into hot oil with spoon and cook until Hush Puppies float to top.
Prepare rotini according to package directions; drain. In a large bowl, combine all ingredients. Toss to mix. Cover and chill. Toss gently before serving. Makes 6 to 8 servings.
Brown onion and meat, drain off grease. Mash beans, add all other ingredients and boil. If too thin, mix 2 tablespoons cornstarch in a bowl with a top with 6 tablespoons of water, shake well and add to boiling mixture. Add some hot ingredients to cornstarch mixture before adding to the whole pot.
Mix first three ingredients in a microwave safe bowl using a wooden spoon. Microwave on high for 4 minutes. Stir. Microwave on high for 3 more minutes. Stir. Add butter and vanilla. Stir again. Cook 1 1/2 minutes on high. Add baking soda. Whip until fluffy. Pour on to buttered foil using wooden spoon to spread thin. Cool. Break into pieces.
Heat dressing, butter, black and red pepper, worcestershire and lemon juice in saucepan. Place peeled shrimp in a large baking dish. Pour dressing over shrimp and stir. Bake at 400° for 20 to 25 minutes, stirring every 5 minutes. Serve over rice with french bread.
Mix together and pat in oblong baking dish or pan. Bake at 350° for 10 minutes and let cool.
Debone chicken and put meat into casserole dish (preferably deep dish). Reserve broth. Cut vegetables into fairly large pieces and cook until tender-crisp. Add to casserole.
Prepare macaroni according to package directions; drain. In a large skillet, combine ground beef, onion and celery. Cook until ground beef is browned; drain. Add tomato sauce, seasoned salt, oregano, pepper and garlic salt. Bring to boil. Reduce heat; simmer 10 minutes. Combine macaroni and meat sauce; mix well. Pour into greased 3-quart casserole; top with cheese. Cover; bake at 350° until hot, 30 to 40 minutes.
Melt margarine in pan. Beat flour, sugar and milk well. Pour into melted margarine. Pour peaches and juice over batter.
Boil macaroni; drain. Add 2 cups (or 6 slices) cheese, green pepper, onion, milk, soup, black pepper and salt; mix well. Place remaining cheese on top. Bake at 325° for 30 minutes. Makes 6 servings.
Beat egg. Add vinegar and water. Cut flour into shortening. Add egg mixture to flour and shortening. Mix just until flour is moistened. Use additional flour when rolling dough. Makes one double crust and one shell.
Unroll the rolls and press into bottom of a medium baking pan. Bake until lightly brown. Mix together cream cheese, Ranch dressing and mayonnaise and spread over rolls. Stir together the vegetables and blot dry with towel. Pour chopped vegetables over top of cream cheese mixture. Top with shredded Cheddar cheese. Press down. Cover and refrigerate overnight. Cut in 2-inch squares to serve.
Mix all ingredients. Drop on ungreased cookie sheet. Bake at about 400° for a few minutes, until golden.
Rinse chicken (do not pat dry) and put in a shallow dish. Mix the teriyaki sauce, garlic and ginger. Pour over chicken, coat both sides. Cover and put in refrigerator for at least 4 hours.
Cook the spinach and drain as dry as possible. Put drained spinach over low heat and add cheese and oleo. Stir and melt these ingredients. Add Hidden Valley powder and sour cream. Stir until completely mixed. Spoon the spinach mixture into the tart shells, mounding it up. Garnish with pimiento strips, mushroom caps or grated Parmesan.
Simmer chicken 40 minutes in salted water. Remove from bone. Mix cheese, soup and mayonnaise in a separate bowl. Cook broccoli according to directions on box and drain.
Combine and bake at 350° for 1 hour or microwave on High for 20 minutes, covered.
Mix oil, sugar, pepper and Ramen seasoning; let stand. Combine cabbage, onions, nuts and noodles. Pour dressing over mixture and serve.
Brown meats; drain and cool. Add spices and cheese. Spread on slices of rye bread. Place under broiler for 2 minutes or until cheese melts. Or microwave on High for about 30 seconds.
In medium saucepan, cook garlic in oil until tender. Add reserved clam liquid; bring to boil and simmer 5 minutes. Add clams and heat through. Serve over hot cooked linguini with Parmesan cheese.
Cream margarine and sugar. Add eggs, vanilla and flour. Beat well. Bake in ungreased pan, 8 x 13-inch, at 300° for 45 minutes. These will rise and then "fall". Cool and cut into squares.
Heat leftover barbecue and spoon on rolls. Top each with a slice of cheese. On top of cheese put a teaspoon of catsup and sprinkle parsley on top. Heat in microwave until cheese is melted.
Mix flour, sugar and soda. Add melted butter, eggs and bananas (mashed). Beat for all of 2 minutes. Add nuts. Pour into greased loaf pan. Bake at 325° for 1 hour.
Mix first four ingredients. Fold into Cool Whip. Chill and eat. Can be frozen.