HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Blend; beat at medium speed for 4 minutes. Stir in 1 1/3 cups coconut and nuts. Pour into greased and floured tube pan. Bake at 325° for 1 hour. Cool 15 minutes; remove from pan. Cool on rack. Cream the butter; blend in cream cheese. Add powdered sugar alternately with milk, beating well after each addition. Add vanilla. Spread frosting over top and sides of cake. Spread 2 cups coconut over top and sides of cake.
Cook the brown sugar, butter and evaporated milk until thick and brown. Mix the quart of milk, flour and egg yolks and add to the sugar mixture. Cook until thickened. Add vanilla. Cool and pour into baked pie shells.
Cook sugar, raw peanuts and Karo syrup for 4 minutes on High. Cook 4 more minutes. Add oleo and vanilla. Mix well and cook 1 or 2 minutes longer. Add soda; stir. Pour out on large piece of foil sprayed with Pam. Cool and break. Store in airtight container.
Combine first 6 ingredients together. Mix well. Shape into ball or log and roll in dried ham or dried beef (shredded). Some people prefer nuts instead of shredded ham. Serve with crackers.
Cream sugar, eggs and shortening. Add vanilla and water and mix. Add salt, soda and cream of tartar. Mix. Stir in flour until stiff. Add nuts. Make a roll of the dough. Let stand overnight. Flour roll so it doesn't stick to board. Slice and bake at 375° for 10 or 12 minutes, or until lightly browned.
Wash lettuce leaf and pat dry with paper towel. Lift 1 peach half from can and 1 maraschino cherry from jar with fork and place on paper towel to dry. (Refrigerate remaining peaches and cherries with syrup for another time.) Wash 1 celery stalk and pinch off leaves. Cut the celery into thin strips about 2-inches long and 1/4-inch wide on cutting board. Keep 4 strips for your salad. (Refrigerate the rest for nibbles.)
Step 1: Mix flour, margarine and nuts together. Put in 9 x 13-inch ungreased pan. Bake at 350° for 15 minutes. Cool.
Heat milk and butter until butter melts. Beat eggs and mix together. Add all ingredients together in a bowl. Let mixture sit for about 30 minutes. This gives the pudding a better taste. Pour into a buttered dish and bake for 45 minutes at 375°. When done, it will be all puffed up and brown.
Heat oven to 350°. Cut squash in half. Peel and remove seeds. Cut into 1/2-inch slices. Stir together remaining ingredients except apples. Arrange squash in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches). Top with apple slices. Sprinkle sugar mixture over the top. Cover with foil. Bake 50 to 60 minutes or until tender. Serves 6.
Beat cranberries and lemon juice in mixer. Place in 5-cup salad mold; freeze. Blend cream cheese and mayonnaise; gradually add powdered sugar. Fold in nuts, pineapple and whipped cream. Top salad mold. Freeze until firm. Serves 8.
Mix together all ingredients and bring to a boil, stirring until sugar dissolves. Turn off burner but leave syrup on burner until bubbling stops.
Shred cabbage; chop onion and pepper. Add celery salt and seed and dill weed. Bring to boil the sugar, oil, vinegar, salt and dry mustard. Pour hot liquid over vegetables. Do not stir until chilled. Can be made day before or a few hours before used.
Drain beets. Mix all ingredients together in order given. (You can use all sour cream and no mayonnaise, if preferred.) Salad is better if made day before so all flavors can blend. Yield: 8 to 12 servings.
Blend all together. Add just a dash of Worcestershire sauce and a little of onion.
Wipe pork chops with a damp paper towel. Trim excess fat. In a large skillet, heat butter. Mix flour and salt. Coat pork chops on both sides; brown. Remove from skillet. Add garlic, onion, green pepper, celery, thyme, sugar and hot sauce. Saute for 5 minutes. Add tomatoes. Bring to boiling and return the chops to the skillet. Spoon sauce over chops and simmer, covered, 40 to 50 minutes until tender. Serve with rice. Makes 6 servings.
In a 2-quart casserole, layer beans, chili sauce, 4 strips of bacon, brown sugar and mustard. Top with 4 strips bacon. Bake at 250° for 5 hours. Serves 8 to 10.
Cream together sugars and shortening. Add eggs. Sift together flour, salt, baking powder and soda and add to creamed mixture and eggs. Add pineapple and nuts. Drop by spoon on greased cookie sheet. Bake until done at 350°.
Remove and save the grape skins. Put pulp in saucepan without water. Bring to a rolling boil. While hot, rub through a sieve to remove seeds. Mix strained pulp with skins. Combine remaining ingredients, mix well. Add this mixture to the grapes. Pour this into a pastry lined pan. Dot with butter. Cover with top crust. Bake 35 - 45 minutes in a hot oven.
Prepare and bake cake in a 13 x 9-inch pan. Cool 15 minutes. Then poke holes down through cake. Combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil and reduce heat. Simmer 1 minute. Spoon over cake. Cool. Fold in 1/2 cup coconut into whipped topping and spread over cake. Store cake in refrigerator.
Preheat oven to 350°. Brown chuck; add salt and pepper to taste. Drain; set aside. Cook noodles in boiling water. Saute mushrooms and onion in butter. Combine meat, noodles, mushrooms, onion, tomato sauce, cheese and all but 1 cup of Mozzarella cheese. Pour into two greased 2-quart casserole dishes. Top with reserved Mozzarella cheese. Bake for 30 minutes. You may freeze if you like.
Grease and flour cookie sheets. Cookies should be light brown on bottom and white on top. Cream butter and sugar. Add eggs, one at a time. Gradually add pot cheese, almond flavoring, flour and other ingredients. Dough will be sticky. Use two spoons to spoon into pan, not too much. Bake at 375° for 10 to 12 minutes. Makes approximately 100 cookies.
Melt last three ingredients and boil 5 minutes; add 1/2 teaspoon baking soda and 2 teaspoons vanilla. Pour over mixture of dry ingredients and bake in a 250° oven for 1 hour on cookie sheets or oven racks that have been lined with aluminum foil. Cool in large bowl or countertop which has been sprayed with Pam. Occasionally break up mixture as it cools.
Combine all ingredients in buttered casserole. Crush Ritz crackers on top. Dot with butter. Bake at 350° for 45 minutes. Serves 8.
Mix. Drop into 6 cup muffin tin, well greased. Bake at 425° for 12 to 15 minutes.
Mix. Drop onto cookie sheet. Bake in a 400° oven. Makes 17 dozen.
Heat 1/2-inch of oil in electric skillet to 400°. In bowl with fork, stir 1 tablespoon oil and next 6 ingredients. Drop by tablespoon into oil. Fry 3 to 5 minutes, turning once.
Cream together the cream cheese and sugar. Then add the strawberries and pineapple. The pineapple and strawberries do not get drained. Use juice of both. Add the pecan bits and pieces. Then fold in the Cool Whip. Freeze.
Mix first 7 ingredients. Place in greased 13 x 9-inch casserole. Top with bread crumbs or cornflake crumbs. Drizzle butter over top. Bake at 350° for 1 hour. This dish freezes well.
Mix graham cracker crumbs, sugar, margarine together and press in bottom of a 9 x 13 inch pan.
Melt butter in large skillet. Add apples, brown sugar and cinnamon. Saute until tender. Reserve. Combine eggs, milk, flour, granulated sugar and salt in a blender or food processor. Whirl until smooth. Butter inside of a 12-inch skillet with ovenproof handle. Pour in batter. Spoon apple mixture evenly over top. Bake in a preheated oven at 425° for 20 minutes or until pancake is puffy and golden brown.
Melt candy bars in heavy pan. Add Eagle Brand milk and syrup. Stir well. Add milk and vanilla to fill 4-quart freezer. Fill freezer with ice and salt. Should freeze in approximately 40 minutes.
Combine all ingredients. Mix once a day for 3 days. On the 4th day, pack tight into rolls. Bake on a rack at 140° for 10 to 12 hours. Do not make substitutions. Can be frozen.
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to cream mixture alternately with sour cream, beating well after each addition. Spread half of batter in a well-greased 10-inch tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then remaining nut mixture. Bake at 375° for 40 minutes, until cake tests done. Remove from oven; let stand for 30 minutes. Loosen sides of cake. Lift cake with removable bottom from pan; cool. Before serving, carefully lift cake from pan. Yields 12 to 16 servings.
Combine sugar and butter. Add eggs one at a time; mix well after each egg. Sift flour and baking soda; add to butter mixture, alternating with sour cream and lemon juice. Blend until smooth. Heat oven to 350°. Pour batter into well-greased and lightly floured pound cake or Bundt cake pan. Bake 1 hour and 15 minutes. Dust with powdered sugar. Serve after cooled. "Nice with French vanilla ice cream."
Mix and mash flat in 13 x 9-inch pan. Bake 15 or 20 minutes at 350° (don't let this get brown). Cool.
Whip cream cheese and sugar together. Fold in whipped cream. Add crushed pineapple (drained). Pour in pie shell and let chill 2 hours.
Combine sugar and water; stir. Boil 3 minutes. Cool. Stir in juices. Chill. Before serving, stir in ginger ale. Makes 1 1/2 gallons.
Saute onion and green pepper until onions are transparent. Stir in rest of ingredients; pour into greased casserole dish. Cover and bake 1 hour at 375°. Remove cover last 15 minutes.
Makes 2 pies. Beat eggs; add sugar, margarine, 1/2 cup of milk and flavoring. Add meal to the rest of milk and let it set a minute. Add to mixture and stir. Bake at 350° for 45 minutes.
Mix all ingredients well. Divide dough into 3 pieces. Roll out one ball thin. Cut into one-inch wide and 3-inches long strips. Cut a slit in the center and make a bow tie; repeat with remainder of dough. When all made, heat Crisco, deep fry in large skillet on one side and then the other. Sprinkler with powdered sugar.
Cook sausage until done; spread bread with butter and cube. Use 13 x 9-inch pan. Place bread cubes in bottom. Sprinkle crumbled sausage over bread. Sprinkle with grated cheese. Combine milk, eggs, salt and mustard. Pour over baking dish. Chill for 5 hours. Bake for 30 minutes. Serves 6. Can be made before hand and frozen before baking.
In large bowl combine eggs, applesauce, bananas and Equal measure. Mix in flour mixture; alternate with milk. Stir in nuts (optional) and chocolate chips. Pour into mini muffin tins, sprayed with nonstick spray. Bake at 350° for 18 minutes or until cake tester comes out clean.
Preheat oven to 400°. Line cookie sheet with foil. Place saltine crackers on foil. Mix margarine and brown sugar in sauce pan and heat to a boil. Boil and stir 3 minutes. Pour mixture over crackers and bake 5 minutes or until crackers float. Remove from oven and sprinkle 8 ounce package of chocolate chips over crackers. Spread while hot. Cool. Break into pieces and keep in freezer.
Stir butter and sugar together. Add beaten eggs and mix well. Then stir in flour, soda and vanilla. Add oats, peanuts and chocolate bits. Mix well but don't beat. Drop by teaspoon on lightly greased cookie sheet. Bake at 375° for 12 minutes.
Cream butter, white sugar and brown sugar. Mix eggs and vanilla. Mix flour, oatmeal, salt, baking powder and baking soda. Mix all together and add chocolate chips, Hershey bar and nuts. Mound loosely onto ungreased cookie sheet and bake at 350° for 6 to 7 minutes.
Mix 1 tablespoon Crisco oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small mixing bowl. Add chicken. Stir to coat. Cover and refrigerate about 30 minutes. Mix chicken broth, ginger, remaining 3 teaspoons soy sauce and remaining 2 teaspoons cornstarch in small bowl. Set aside. Heat remaining 4 tablespoons Crisco oil in large skillet or wok. Add refrigerated chicken mixture and red pepper. Stir-fry over medium-high heat until chicken is no longer pink. Remove chicken from skillet. Set aside. Add onion and garlic to skillet. Stir-fry until tender. Add chicken and chicken broth mixture. Cook, stirring constantly, until thickened. Stir in walnuts. Serve with rice. Makes 4 servings.
Cook first 3 ingredients for 5 minutes. Remove from stove. Dissolve gelatin in 1/4 cup water. Add to pineapple mix and cool. Soften cream cheese; add cherries and mix well. Combine mixtures. Whip heavy cream. Fold into combined mixtures. Put in long loaf pan and refrigerate overnight.
Mix all ingredients well. Bake in a greased 8-inch casserole dish for 45 minutes to 1 hour at 350°. Let set for a few minutes before serving.
Combine pudding and cool whip. Add fruit and marshmallows. Refrigerate.
Melt margarine in a 9 x 9-inch pan and grease. Mix brown sugar, oatmeal and flour with margarine in a bowl. Spread apples in pan. Spread crust mixture over apples. Bake at 400° for 30 minutes. Yields 9 servings.
Dump pie filling and pineapple in a 9 x 13-inch pan; level mixture. Over the top sprinkle the cake mix. Top with bits of oleo. Sprinkle shredded coconut over mixture plus the walnuts. Bake at 325° for 40 to 50 minutes. Serve with Cool Whip.
Stir together the flour, sugar, baking powder and salt. Beat together the milk and egg, then blend in the flour mixture, beating just until smooth. Let stand about 10 minutes. Heat about 1/2 inch of oil in a deep skillet until very hot, about 375°. Drizzle the batter in a thin stream into the hot oil, starting in the center and spiraling out to desired size. Fry on both sides until golden brown, about 35 seconds per side. Drain on paper sides and serve immediately, sprinkled with confectioners sugar. Makes 6 (6-inch) cakes.
Bring to a boil the brewed coffee and margarine. Stir in oatmeal. Let mixture cool. Mix together sugars, cinnamon, nutmeg, eggs, flour and soda. Add flour-sugar mixture to oatmeal mixture. Bake in loaf pan at 350° for 45 minutes. Glaze with powdered sugar.
Mix first 4 ingredients together with fork until crumbly. Mix flour, baking powder and salt and set aside. Cream together remaining oleo, sugar, eggs and vanilla. Add dry ingredients into creamed mixture alternately with milk. Beat until bubbles appear. Mixture should not be too stiff. Pour into two greased and floured cake tins. Sprinkle prepared streusel topping over batter. Bake in a 400° oven for 30 minutes. Fresh plums, apples or peaches can be sliced and arranged on batter before adding the streusel topping.
Combine all cheeses, blend well. Shape into balls. Refrigerate, roll in chopped pecans. Chill.
Mix dry ingredients. Cut in shortening. Add milk; stir only until dry ingredients are moist. Roll out 1/2-inch thick. Cut with biscuit cutter. Cook on sheet at 450° for 10 minutes. May be frozen after cutting and baked as needed.
Mix mayonnaise, vinegar and sugar. Combine with dry ingredients. Add bacon and mix all. Refrigerate at least 3 hours.
Combine all ingredients. Bake in oven 1 1/2 hours at 350°.
Cook chicken in microwave until done. Cool and cut in large chunks. Cut tortillas in 1-inch squares or strips. Mix soups, milk and onion. Add salsa. Butter large baking dish. Add 2 to 3 tablespoons juice from chicken to bottom of dish. Place layer of tortillas on bottom, layer chicken, diced chilies on top. Spoon sauce mix over top and cheese. Repeat layers 2 to 3 times, end with sauce. Top with cheese. Refrigerate 24 hours or freeze. Bake at 300° for 1 to 1 1/2 hours.
Flour pork chops. Brown pork chops on both sides. Place in a 9 x 13-inch baking dish. On top of each pork chop, place 1/4 cup of dressing. Mix together cream of mushroom soup and onion. Pour over pork chops and dressing. Bake about 1 hour at 350°. I cover with foil.
Combine cheese, onions, cracker meal, bread crumbs, walnuts, garlic salt, chili powder, salt and eggs. Make into balls using scoop. Deep fry at 350° for 3 minutes or until light brown. Place in sprayed pan. Cover with sauce of equal amounts of catsup and jelly or jam. Cover pan with foil. Bake at 325° for 45 minutes.
Mix together and pour into unbaked pie shell. Bake until set about 350° to 375°. Bake 60 to 70 minutes. For deep-dish pie crust, increase mixture by 1/2 more.
Cream Crisco; gradually add sugar and cream until light. Add eggs and sour cream and set aside. Sift flour, baking soda and salt; add vanilla to first mixture and blend all together and chill 2 hours. Roll out dough and cut with floured cookie cutters. Use Wondra flour to roll out dough so you don't pick up excess flour. Bake at 375° for 8 to 10 minutes, 10 to 12 minutes if rolled out thick.
Mix dry ingredients, add remaining ingredients and mix well. Chill dough for 1/2 hour. Roll dough into 1 inch balls. Roll in sugar. Place balls on lightly greased cookie sheet. Do not flatten. Bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Cook between 350° and 375° until chicken is done. Cut potatoes in half or quarters. Cut carrots in half. Dice or cut onions as rings. Pour in water until it almost covers chicken. Put in spices. Cook for about 45 minutes to 1 hour.
Mix flour, margarine and nuts; press into Pyrex dish 9 x 13-inches. Bake 20 minutes at 350°. Mix the Cool Whip, confectioners sugar and cream cheese. Spread mixture on crust after it cools, then prepare filling. Combine blueberries, sugar, lemon juice and cornstarch. Cook. Cool. Spread over cream cheese layer; top with Cool Whip and chill.
Mix sugar, cocoa and flour together. Add egg yolks and milk. Cook until this thickens. Pour into pie crust and beat egg whites. Add them to pie and brown.
Cream sugar and shortening; add egg. Mix together dry ingredients, then add dry ingredients to creamed mixture. Add applesauce and raisins. Bake in greased pan at 350° for approximately 45 minutes.
Cook broccoli as directed on package and drain. Saute onion and oleo. Add to broccoli; mix well. Add rice and soup. Fold in Cheez Whiz. Stir until cheese is melted and mix well. Pour into a 9 x 13-inch, well-greased pan. Bake at 350° for 30 minutes.
Coat chops with Shake 'N Bake. Place in a baking pan; bake at 400° until brown. Remove from oven; drain off all fat.
Boil and skin chicken. Mix 1 stick butter and stuffing mix; put in casserole dish. Tear chicken up in small pieces and place on top of stuffing mixture. Mix mushrooms, cream of chicken soup, sour cream and 1 cup chicken broth. Pour on top of chicken. Mix 1/4 cup broth and 2/3 cup stuffing. Sprinkle over top and bake at 350° for 30 minutes.
Bring 1-inch of water to a boil with 1/2 teaspoon salt in a medium saucepan. Add cauliflower. Cover and cook 8 to 10 minutes; drain and keep warm. Melt butter in small saucepan over medium heat. Add flour, remaining 1/2 teaspoon salt, pepper and paprika, if desired. Cook and stir 3 minutes or until bubbly. Gradually stir in milk. Cook, stirring constantly until smooth and thick. Add cheese and stir until melted. Arrange cauliflower on a platter and spoon cheese sauce over top. Garnish with parsley, if desired.
Peel and slice apples. Mix all ingredients together. Simmer until thick. Pour into pie crust and cover with top crust. Bake at 350° for 35 to 45 minutes or until done.
Saute onion, pepper and celery in butter. Combine all ingredients in large casserole. Bake at 350° for 45 minutes.
Melt butter in 8 or 9-inch pie plate. Mix dry ingredients, add vanilla, nuts and butter. Mix just enough to get all ingredients blended. Pour into pie plate and bake 30 minutes at 300°. Serve with Cool Whip or French vanilla ice cream.
Stir wine and juice together in saucepan to dissolve juice. Add berries, turn burner on high, bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and add ginger and nutmeg. Cool in serving dish. Regrigerate.
Mix first 6 ingredients in a bowl. Stir and set aside. In a large skillet sprayed with nonstick spray, over medium-high heat, add chicken and cook, stirring occasionally. Cook about 3 minutes, then add onion and bell pepper and continue cooking about 2 minutes. Pour the sauce mixture and cook an additional 1 minute. Remove from heat. Serve with rice or angel hair noodles. Serves 4.
Thoroughly mix mayonnaise and horseradish. Add remaining ingredients and mix until fruit and cabbage are evenly coated with mayonnaise/horseradish mixture. Chill for an hour before serving.
Cream shortening and sugar together until light and fluffy. Add eggs, one at a time; beat well between additions. Add vanilla. Sift together the flour, baking soda, baking powder and salt. Alternately add sifted ingredients and sour cream to mixture; blend together.
Mix butter, 1/2 cup powdered sugar and flour together. Roll out on cookie sheet. Bake at 350° for about 15 minutes or until it begins to turn golden. Mix cream cheese, 1/2 cup powdered and sugar and vanilla. Spread on cooled crust and cut into 2-inch squares. Top with fruit.
*Four tablespoons sugar and 1 tablespoon cinnamon should be mixed together for rolling bread.
Divide pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among 4 pieces of double-layered heavy-duty foil (18 x 12). Combine the soy sauce, sesame oil and ginger. Drizzle over pork and vegetables. Fold foil around filling and seal tightly. Grill, covered, over medium heat for 8 to 10 minutes or until vegetables are tender and pork is no longer pink. Serve with rice, if desired. Makes 4 servings.
Combine egg and bread, let soak 1 minute. In large bowl add ground meat, bread and egg mixture, and all remaining ingredients. Mix together, pat down and let sit for 2 hours at room temperature or refrigerated overnight. Make into 4 patties.
Combine dry ingredients thoroughly in a heavy 4 quart saucepan. Stir in milk and bring to a bubbly boil over medium heat, stirring constantly. Boil without stirring until 234° (soft ball	stage). Remove from heat and add butter and vanilla. Do not stir in. Let stand to 110°.	Beat until fudge thickens and loses some of its gloss. Quickly spread in a buttered 8-inch square pan and cool. Yields approximately 3 dozen squares.
Wash, core and slice into rings or quarters, but do not peel, the apples. Place them in a heavy skillet in which fat has been melted. Cover and cook over moderate heat until soft (5 to 10 minutes); then uncover and sprinkle with sugar and cook uncovered until the apples are delicately browned on under side. If overcooked, the apples will fall to pieces. Lift out carefully with a pancake turner. Serve hot. Makes 5 servings.
Bone and skin chicken. Fry brown. Place chicken in crock-pot; top with cheese. Pour Ragu sauce over chicken and cook on low 4 hours. Eat over cooked rice or noodles.
Melt 1 stick margarine and add graham cracker crumbs. Work until they are damp. Press in bottom of container. Beat egg. Add soft stick of margarine and sugar. Spread this over crumb mixture. Top this with bananas and pineapple. Then spread Cool Whip on top and sprinkle with fine, chopped pecans. Refrigerate a few hours or overnight before serving.
In blender or food processor, blend mayonnaise, red peppers and basil until smooth. Stir in sour cream. Cover and chill. Makes 1 2/3 cups.
Drain liquid from pickles. Rinse in cold water and wipe dry. Slice pickles lengthwise in strips. Return to jar and invert to drain remaining juice. In saucepan, cook 4 cups sugar and 1 cup vinegar for 5 minutes. Cool 2 minutes and pour over pickles. Add celery seed and mustard seed to jar. Replace lid, invert jar back and forth as pickles cool. Refrigerate for 24 hours, inverting several times over that time. Great, inexpensive and delicious!
Remove stems from mushrooms and dice stems. Set caps aside. Melt margarine. Mix stems, crabmeat, cheese and Italian bread crumbs together. Add margarine to dry mixture to hold mixture together. Stuff mushroom caps with crabmeat mixture. Cook for approximately 15 to 20 minutes on 300° in conventional oven or until cheese melts or mushrooms are thoroughly heated. May microwave also. May freeze prior to cooking to use at later date.
Cut into 1/2-inch thick slices and dip in soy sauce. Place on a lightly oiled cookie sheet. Sprinkle with garlic and black pepper. Bake at 375° for 35 minutes. Cut into strips when cool.
Beat ingredients until smooth. Trim crusts off day-old bread; cut into 4 pieces. Ice top and sides with mixture, not bottom. Bake until heated through in a 350° oven.