HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white cookies in small batches in blender. They tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup of cookie crumbs, add a few drops of green food coloring and mix using a fork. (This makes the cat box filler look like it has chlorophyll in it.) When the cakes are cooled to room temperature, crumble into a large bowl. Toss with half of the remaining cookie crumbs and chilled pudding. Gently combine. Line a new cat box (obviously). Put mixture into the litter box. Put 3 unwrapped Tootsie Rolls in a microwave-safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls and bury in mixture in the litter box. Sprinkle the green cookie crumbs over top. Heat the remaining Tootsie Rolls 3 at a time. Place on top and sprinkle with cookie crumbs. Serve with a new, clean scooper. Makes 24 servings.
Rinse, peel, devein and butterfly the shrimp and set them aside. Place shrimp heads and shells on a pizza pan, drizzle on about 4 tablespoons of margarine and bake in a preheated 450° oven until toasty (about 15 minutes). Add the heads, shells and accumulated juices to a stock-pot containing about 10 cups of water. Bring to a rapid boil then reduce heat to simmer and cook for about an hour until about 8 cups of stock remain. Discard the shells and heads.
Into a 13 x 9-inch greased pan, place 4 slices of bread, broken into pieces. Brown the sausage; cut into pieces and place over bread. Sprinkle grated Cheddar cheese over top. Beat the eggs into milk. Add mustard, salt and pepper to taste. Pour over bread and bake at 350° for 35 to 40 minutes. Serves 6 to 8 people.
Prepare pastry; divide into 6 portions. On floured surface, roll each portion into a 7-inch circle. Fit each circle into a 5-inch tart pan; press out all bubbles. Do not prick. Flute edges. Cook pork and onion until meat is brown and onion is tender; drain. Add soup, mushrooms, seasonings and mix well. Spoon into tart shells; top each shell with a pineapple ring; sprinkle with brown sugar. Bake in 375° oven for 25 minutes or until pastry is golden brown. Garnish with bacon curls if desired.
Preheat oven to 400°. Lightly butter one side of the bread slices. Place bread on cookie sheet butter side up. Lay ham on butter side (as much as you wish). Place a slice of pineapple on the ham, then place a slice of cheese on the pineapple. Bake until cheese forms a bubble over pineapple center and browns slightly. Serve open-faced with barbecue sauce.
Heat oven to 350°. Beat egg whites until stiff, gradually add 1/2 cup sugar and beat until stiff. Sift remainder of sugar, flour, soda and salt into another bowl. Add oil and half of milk; beat 1 minute. Add rest of milk, egg yolks and melted chocolate; beat 1 minute. Fold in egg whites and bake at 350° for 25 minutes.
Mix water, sugar, Kool-Aid, lemonade and orange juice in gallon container. Let set overnight. Make ice ring and put in punch bowl. Pour punch mixture on top of ice, then ginger ale. Makes about 20 to 30 nice size cups.
Tear lettuce in bite size; chop tomatoes and onions. Layer ingredients as listed in a deep glass bowl, except corn chips. Push each layer down in bowl and cover with aluminum foil. Make salad day before to be served. When ready to serve, put corn chips on top.
Cut up all ingredients and put in a bowl and squeeze ingredients. Add lime juice and stir mixture. Goes great with fish.
Cook squash, oleo, salt and pepper until done. Cook, then mash. Mix eggs, milk, crackers and cheese. Add to squash. Top with bread crumbs. Bake at 350° for 30 minutes.
Brown ground beef and drain fat. Stir in onion soup mix, tomato sauce and water; bring to a boil. Reduce heat and simmer until thick. Cook noodles according to directions on box. Drain and let stand in cold water for easier separation. In 5 x 9-inch loaf dish, alternate layers of noodles, meat sauce and cheese, ending with cheese layer. Bake at 400° for 15 minutes or until cheese melts. Makes 6 to 8 servings.
This can be made in a crock-pot or on the stove. Wash beans, mix all ingredients together. Cook about 2 hours or until the beans are soft. Add cabbage after one hour of cooking time.
Mix flour, salt and shortening for crusts. Add ice water as needed for right consistency. Roll out dough to 1/8-inch thickness and cut into 5-inch circles or pinch off enough dough and roll each circle out separately. Add filling to half of dough circle, keeping it 1/2-inch from edge. Brush edge of pastry with water. Fold over and press edge with fork to seal. Prick top half of pie with fork. Heat 3 cups shortening to 360°. Fry pies on each side for 2 or 3 minutes or until golden brown.
Combine ingredients, mixing well. Pinch off small pieces of dough and shape into balls (about 3/4 inch). Place on baking sheet. Bake in moderate oven (350°) for 15 minutes. Makes approximately 8 dozen. Freezes well.
Cream oleo and shortening; mix in brown sugar, eggs, sugar and vanilla. Sift and mix in the flour, baking powder and baking soda. Mix in oats, chocolate chips, pecans, Rice Krispies and coconut. Use 1/4 measuring cup per cookie (or ice cream scoop). Put on an ungreased cookie sheet, 6 to a sheet. Cook 12 minutes at 350° or until light brown. Let cool 5 minutes before removing from sheet. Rinse the cookie sheet in cold water after each cooking. Makes 30 to 40 cookies.
Prepare brownie mix according to directions; cool. Prepare chocolate and vanilla mousse and refrigerate 1 hour.
Cut biscuits into quarters. Mix the sugar and cinnamon together for a cinnamon-sugar mixture. Take each quarter of the biscuits and shake real good into cinnamon-sugar mixture, covering them. Place each quarter into 8-inch round pie pan (sides touching). Melt butter and pour over the biscuits, then spread nuts evenly over the top. Bake at 350° for 15 to 20 minutes or until brown.
Bake cake mix. When finished and still warm, poke holes in it and pour the remaining ingredients over the cake. Refrigerate overnight.
Cream mayonnaise and cream cheese together. Add lemon juice, garlic powder, onion powder and 1/2 cup of nuts. Mix well. Add tuna and then make into a ball. Roll in nuts.
Cream the oleo and cream cheese. Add the sugar, a little bit at a time. Prepare 1 box Duncan Hines butter golden cake mix adding 1 tablespoon butternut flavoring and follow box directions. Spread the cream cheese mixture between layers and on top and sides.
Combine the first five ingredients. Add milk, eggs and butter. Stir until dry ingredients are moistened.
Combine the first 4 ingredients in a medium saucepan, stirring well. Add water, stirring well. Bring to a boil over medium heat. Cook 1 minute, stirring constantly. Remove from heat. Gently stir in pears, apples and raisins. Spoon mixture into an 8-inch square baking dish that has been coated with cooking spray.
Brown pork, onion and garlic lightly. Add all ingredients except macaroni, salt and pepper. Add 2 quarts hot water. Cover and simmer (not boil) 1 1/2 to 2 hours. Add macaroni, salt and pepper. Let simmer 30 minutes. Serve sprinkled with Parmesan cheese and hot chunks buttered French bread.
Melt cream cheese over low heat. Add 1 1/2 cups grated cheese; mix. Add 1/4 cup wine, garlic powder and peppers to taste; mix well. Add crab meat. Mix. Place mixture in Pyrex pie plate. Sprinkle with 1/2 cup grated cheese, then red pepper. Bake 30 minutes in a 350° oven. Serve with Ritz crackers.
Combine Veg-All with remaining ingredients and toss lightly. Chill. Serve on bed of crisp lettuce. Makes 4 servings.
Wipe roast off. Place in foil lined pan. Sprinkle canned soup on top. Sprinkle soup mix on top of that. Wrap in foil and seal ends. Bake in 350° oven for about 3 hours. Stir drippings from pan and you have a great roast with gravy.
In a saucepan or skillet, cover squash and onion with salted water. Boil for 5 minutes and drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture on the bottom of a 9 x 13-inch casserole dish. Spoon the vegetable mixture on top. Spread the remaining stuffing mixture over the vegetables. Bake, uncovered, at 350° for 25 to 30 minutes.
Core apples (do not peel). May halve or quarter. Place in baking dish with peeling side up. Pour enough sugar on top to cover apples. Pour syrup on top of sugar. Slice pats of butter on top. Cook on top of stove or in oven until syrup bubbles and begins to candy (low heat). May take 30 minutes to 1 hour. No need to cover.
Mix jello, salt and boiling water. Chill slightly. Blend in remaining ingredients. Re-chill.
Mix together the first 4 ingredients. Layer on top the remaining ingredients. Bake for 4 hours in slow oven (250°).
Brown onion and bacon. Add ground meat. Add all ingredients. Bake at 350° for 1 hour. Stir occasionally.
Preheat oven to 300°. Cream butter; add sugars, egg, vanilla and water. Sift flour, salt and baking soda together and mix in. Add nuts and chocolate chips. Drop onto baking sheet with teaspoon. Bake 45 minutes or until brown and firm. Makes 5 dozen cookies. (Dough can be made in advance and refrigerated until needed.)
Cream butter and sugar. Add egg yolks. Mix well. Sift flour 3 times with salt. Add alternately with sour cream to which soda has been added. Fold in egg whites which have been beaten to stiff peaks. Add vanilla and lemon extracts. Bake in greased and floured tube pan for 1 1/2 hours at 300°. Cool in pan 10 minutes.
Mix or layer. Refrigerate overnight. Heat at 350° for 20 minutes. Serve with APPLE CREAM.
Combine pineapple and 2/3 cup sugar. Boil for 3 minutes. Add lemon gelatin and cream cheese; stir until mixture is combined. Let cool. Fold in apple, nuts, celery and whipped topping. Pour into 9-inch square pan. Chill.
Thaw and squeeze all liquid out of spinach. Add all other ingredients and mix well. Chill. Serve with crackers.
Combine and stir until well blended. Push lengthwise from spoon, forming footballs. Bake at 350° for 10 to 13 minutes. Cool before removing.
Mix together and pour over 1 bag oyster crackers. Stir well. Put in 9 x 13-inch pan. Bake 15 minutes at 225°. Store in airtight container.
Cook macaroni	in salt water.	Drain and coat with oil (use plenty of oil, at least 1/2 cup; this keeps the macaroni at a better consistency).
Combine all ingredients in bowl, then add eggs, vanilla, milk, oil and water. Grease and flour a 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Core, peel and slice apples and fry in butter until light brown. Slice the potatoes. Arrange the potatoes and apples in alternate layers in a buttered baking dish. Add the salt. Pour the syrup over this and dot with butter. Bake in a 350° oven for about 35 minutes. Serves 6.
Mix the ingredients. Put in a large casserole dish or a 9 x 13-inch pan and bake 30 minutes at 450°, foil covered, then remove foil and bake 30 minutes at 350°.
Use a 6-quart pot. Place beans, ham hock, salt and pepper in pot and add plenty of water. Simmer, stirring occasionally, 2 1/2 to 3 hours. Add diced vegetables and tomatoes and fill pot with water to 6 quarts; stir well. Simmer, stirring once during the next hour. Let stand a couple of hours before stirring. Reheat. Makes 6 quarts, enough for 4 hungry eaters or a dozen dieting women. Serve with tossed salad and garlic bread.
Cream butter, sugar and eggs. Sift flour, soda, baking powder and salt. Add sour cream to creamed butter mixture. Turn to low speed and add flour mixture. Mix until smooth.
Mix sugar, salt and flour in saucepan. Gradually add milk. Cook over low heat, stirring constantly until mixture boils. Cook 2 more minutes. Take off heat and pour part of mixture into egg yolks. Pour all back into hot mixture. Return to heat and cook 2 minutes longer. Remove from heat. Add butter and vanilla. Let cool. Layer in pie shell, mixture and sliced bananas. Top with whipping cream. If you like banana cream pie, this is wonderful!
Cut spareribs into pieces. Sprinkle with pepper and salt. Place into baking dish. Bake at 400° for 40 minutes. Drain off fat. Meanwhile, mix all other ingredients together. Pour mixture over ribs. Lower oven to 350°. Bake until ribs are juicy and tender.
In 2 1/2 or 3-quart casserole, layer green beans, noodles and chicken pieces. Mix chicken soup, chicken stock and pimientos. Cover casserole. Top with grated Cheddar cheese. Bake at 350° about 30 to 45 minutes.
*If frozen, cook 6 minutes with 1/4 cup water in microwave.
Mix all ingredients in saucepan. Heat until bubbly. Serve over bed of rice (brown tastes best). One gram of fat per serving!!
Cream shortening. Add sweetener and egg. Beat well. Add dry ingredients, applesauce, oatmeal and raisins. Mix well. Drop on greased cookie sheet and bake at 350° until done.
Mix 1 egg, cake mix and oil until crumbly, save 1 cup of crumbs for later. Press the remainder in 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Beat cheese, sugar, lemon juice and egg until smooth; pour over the baked layer while hot. Sprinkle the cup of crumbs over the cheese mixture and bake for 15 more minutes.
Preheat oven to 350°. Dissolve bouillon in water. Set aside.
Melt butter in boiling water. Stir flour all at one time into water and butter mixture, stirring constantly over low heat, until mixture leaves sides of pan in smooth compact mass. Remove from heat; beat in unbeaten eggs, one a time. Continue beating until mixture forms a thick dough. Drop by tablespoon on greased baking sheet 1 1/2 inches apart, piling dough high. Bake in hot oven (450°) for 20 minutes, then reduce heat to moderate (350°) for 20 minutes longer. Remove from baking sheet and cool. Cut top 3/4 way down and fill. Sprinkle with powdered sugar.
Heat and let simmer for about 30 minutes, allow red hots to melt. Serves 20 to 24.
Mix all dry ingredients. Add chopped onion, then remaining ingredients. Drop by teaspoon into deep, hot grease where fish are cooking. Drain on paper towels.
Melt butterscotch morsels in double boiler. Add cornflakes and peanuts. Stir thoroughly. Spoon onto cookie sheet covered with wax paper. Refrigerate 10 minutes.
Heat ingredients except Blue cheese and bacon. Remove from stove, remove cloves. Add cheese and bacon. Great on fresh spinach.
Mix Kool-Aid with water and sugar. Add orange and pineapple juice. Add ginger ale just before serving. Garnish with cherries and pineapple chunks or make an ice ring with them using some of the punch or water. Makes 6 gallons.
In a small bowl, evenly mix the sugar and cinnamon. Separate each roll and cover with melted butter. Cover the buttered roll with the cinnamon and sugar. Bake as directed on package of refrigerator rolls.
Dissolve coffee in hot water. Add sugar and cool. Cut vanilla bean in quarters. Put 2 pieces in each of two glass bottles. Pour 1 cup vodka in each bottle. Add half coffee mix to each bottle. Seal 30 days.
Beat egg. Add mayonnaise, salt, Worcestershire sauce and wine. Fold in crab meat and green pepper. Place in casserole and top with buttered bread crumbs. Bake at 350° for 20 minutes or until set.
Brown beef and drain. Saute onion in shortening. Combine all ingredients in pot and cook slow for 3 1/2 hours.
Combine sugar, salt, butter and milk. Boil for 6 minutes. Remove from heat and add chocolate chips, German chocolate, Marshmallow Creme and nuts. Beat until all chocolate is melted. Pour into a buttered 13 x 9 x 2-inch pan. Let stand a few hours before cutting. Store in a tin box with waxed paper between layers.
Peel and cut apples (enough to cover the bottom of a 9 x 9-inch pan). Add cinnamon and sugar to apples (to taste). Combine dry ingredients, add 1 egg and half of the oil. Cover the apples with crumb mixture and the rest of the foil. Bake at 350° for 30 to 55 minutes.
Bake cookie dough in 11 x 14-inch pan until golden brown. Mix the cream cheese with sugar. Spread over cooled cookie dough. Top with fruit. Ready to eat. Keep in fridge.
Crumble 1 to 1 1/2 cups cornbread in big salad bowl. Combine tomatoes, green peppers, onions, pickles and bacon. Spoon half of this mixture over cornbread. Stir mayonnaise and pickle juice and spread half over vegetable and bacon mixture. Layer remaining mixtures, ending with cornbread. Chill 3 hours.
Heat broiler; melt butter in small saucepan. Stir in Worcestershire sauce and lemon juice.
Cook pasta according to directions. Drain and run cool water over pasta. Add next 5 ingredients and mix well. Add cheese and salad dressing. Chill until served.
Take 1 lemon; slice it thin. Add the flax seed and water. Simmer, do not boil, for 4 hours. Strain while hot. Add the honey. If there is less than a pint, add sufficient water to make a pint. Take 1 tablespoon 4 times a day and a dose after each severe fit of coughing.
Beat egg whites for 10 to 15 minutes until very stiff. Add sugar and then vanilla.
In a 2-quart casserole, melt butter and add onion and garlic. Microwave on High for 5 minutes or until onion is tender. Add Worcestershire sauce, salt, hot sauce and shrimp. Stir to mix. Cover with waxed paper and microwave on High for 4 minutes. Stir. Cook on High for 3 minutes or until shrimp are pink. Add parsley and onion tops after cooking. Taste to adjust seasonings.
Press ground beef to 1-inch or so in a small square pan. Slice onion and put on top of beef. Place cooked, sliced potatoes on top of onions. Drain peas and put on top. Pour both cans of soup on top. Bake at 350° for 50 minutes.
Dissolve gelatin in 1 cup boiling water. Chill in refrigerator until syrupy, then add fruit and 1 cup 7-Up. Refrigerate until set. Serve on lettuce leaf.
Mix together and pour over pork chops. Bake about 2 hours at 350°; turn occasionally.
Bring water to boil and add butter and rice. Cover and reduce heat to lowest setting and steam cook for 20 minutes. While this is cooking, slice or dice onion and peppers and put in large skillet with very small amount of water; cover to steam tender. Add hamburger to skillet and add the beef cube (crushed). Stir until hamburger is brown, then drain.
Bring sugar, margarine, milk, cocoa and salt to a boil. Remove from heat and add remaining ingredients. With a teaspoon, drop balls onto waxed paper; chill.
Melt cheese slightly in microwave. Add chili and cook until heated through, stirring often. Serve with corn chips.
Combine sugar, cream, syrup, salt and butter. Stir while cooking over medium heat. When mixture starts to boil, add soda and stop stirring. Cook to soft ball stage. Cool 5 minutes. Beat until it holds its shape. Pour into buttered pan or drip on wax paper. Also makes excellent cake icing.
Cook in saucepan, stirring constantly, to 240°-243°. Remove from heat. (Can put in butter after taking it off the stove.) Beat until thick. (It thickens fast toward the end and if beaten too long can be difficult to get out of the saucepan.) Pour into an 8x8 inch greased pan.
Brown hamburger, onion and celery. Add tomato soup, hot ketchup, salt and dash of pepper. Cover and simmer 20 minutes. Serves approximately 6.
Put meat on bottom of Dutch oven. Add veggies. Mix rest of ingredients and pour over all. Put top on pan and cook 4 hours at 250°. Don't peek!
To prepare corn, boil 5 minutes. Cut from cob. Combine with remaining ingredients and simmer 20 minutes. Bring to boiling. Pack, boiling hot, into sterilized Ball jars, leaving 1/8-inch headspace. Adjust caps. Yield: About 6 pints.
Place all above ingredients in crock or glass container. Let stand 5 to 7 days before serving, then refrigerate. Portion not used within 30 to 40 days should be put in containers and frozen. Serve on pancakes, waffles or French toast.
Mix cabbage, green pepper and carrots with salt; let stand 1 hour. Mix vinegar, sugar, celery seed and mustard seed. Bring to a boil for 1 minute; cool. Pour over cabbage mixture. Put in covered containers and freeze. Makes 12 servings.
Cook noodles according to package directions. Set aside. In a large skillet, melt butter and saute ham, broccoli and onions until onions are translucent. Butter a 2-quart dish. Combine the noodles, creamy onion soup, milk, cheese packet, and the sauteed ham, broccoli and onions. Mix well. Bake uncovered at 350° for 20 minutes. Sprinkle the Monterey Jack cheese on top and return to oven for an additional 10 minutes. Serves 4.
Mix together smoothly with complete faith in God. Add two tablespoons wisdom, one teaspoon good nature for flavor, then sprinkle generously with thoughtfulness. Makes a wonderful family pie. Will serve any size family.
Combine lettuce, tomato, cheese, cooked hamburger and crushed Doritos in bowl. Mix in dressing and salsa sauce 1 hour before serving.
Preheat oven to 350°. In large bowl combine all ingredients. Put in a loaf pan. Bake 1 1/2 to 2 hours.
Preheat oven at 325°. Combine ingredients, starting with eggs. Add oil, then alternate small amounts of water and mixes until all is used. Add poppy seed. Pour into two 9 x 5-inch loaf pans that have been greased, and the bottoms lined with brown paper and greased again. Bake at 325° for 35 to 40 minutes.
Peel apples; chop and set aside. Pour oil in a large mixing bowl; add eggs and sugar. Beat well. Sift together flour, salt, soda and baking powder. Add to creamed mixture. Add vanilla. Carefully add apples and nuts. Grease 10-inch tube pan, which has been lined with wax paper. Pour in batter and bake at 325° for 1 hour.
Mix pineapple with jello. (Do not add water.) Add cottage cheese. Fold in Dream Whip and chill.
Cream butter; add salt, sugar and syrup. Flavor with desired flavoring and color. Shape into small size balls. Dip with chocolate and paraffin (6 to 8 ounces chocolate to 1/2 bar paraffin).
Preheat oven to 350°F (175°C). Lightly butter a 2-quart casserole. In a medium bowl, combine cream of mushroom soup, Chicken Broth or water, onion and celery. Stir to blend. Add Chicken Mix, chow mein noodles and cashew nuts. Pour into prepared casserole. Bake, uncovered, 45 minutes. Makes 6 to 8 servings.
Cook celery and onion in margarine until golden around edge. Cook bread cubes until golden brown with oleo. Add seasoning. Add crumbled cornbread to this. Add beaten eggs to stock and pour over all. Use more stock if too dry. Lastly, add eggs that have been chopped. Bake on 400° until golden brown around edges. (This is very good.)
Squeeze juice from orange in 1 cup measuring cup. Add boiling water to make 1 cup. Force orange rind and raisins through food chopper, use coarse blade. Add diluted orange juice; stir in shortening, vanilla and egg. Add flour, sifted with salt, baking powder, soda and sugar. Beat well; stir in nuts. Bake in greased, 1 pound loaf pan in a 350° oven for about 1 hour. Cool in pan before slicing.
Microwave in a 1 1/2-quart bowl on High for 5 minutes (or until heated), stirring after 3 minutes. Serve hot with chips.
Cook and stir peppers, onions and cumin in butter in large skillet until tender-crisp, about 4 minutes. Drain; reserve butter. Mix cream cheese and Cheddar cheese until well blended. Spoon 2 tablespoons cheese mixture unto each tortilla; top with scant 1/3 cup pepper mixture. Fold tortilla in half; place on cookie sheet. Brush with reserved butter. Bake at 425° for 10 minutes. Cut each tortilla into thirds. Serve warm with salsa.
Mix the first 3 ingredients like pie crust; divide into 2 strips. Pat thin on cookie sheet. In large pan, boil water and oleo. Add flour. Remove from heat. Add eggs, one at a time, and flavoring. Bake at 350° for 55 minutes. Ice when cool.
In Dutch oven, cook vegetables until tender in butter and water. Add chicken broth; mix milk and flour. Add cheese. Simmer.
Cook bacon until crisp; discard drippings and cook onions in butter until tender. Cool. In bowl, combine flour, salt, sour cream and eggs. Stir in bacon and onions. Grease a 9-inch square pan. Separate crescent roll dough into 4 parts. Pat dough in pan an inch on sides, also. Pinch edge together to seal. Pour mixture into pan over dough. Bake at 375° for 30 minutes, or until the topping is set and crust is golden brown. Cool slightly before cutting into small squares.
Cream butter and sugar. Add juice and rind of orange and beat until creamy consistency for spreading is reached.