HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix, orange juice, water, egg yolks and orange peel. Beat 4 minutes. Pour into 2 greased 9-inch cake pans. Beat egg whites with cream of tartar to soft peaks, then gradually add 1 cup sugar, beating to stiff peaks. Gently spread over batter. Bake at 350° for 35 to 40 minutes. Cool. Slice berries. Whip cream with 1/4 cup sugar. Spread 2/3 of whipped cream over bottom layer. Arrange sliced berries on top. Add top layer, meringue side up. Garnish with remaining whipped cream and whole berries.
Combine crumbs, 1/2 cup sugar and melted oleo. Reserve 1/4 cup of crumb mixture. Press remaining crumb mixture into a 10 x 6 x 2-inch dish. In saucepan mix 1/2 cup sugar and gelatin. Add the water. Heat and stir until gelatin and sugar dissolve. Combine sour cream and yogurt and add to gelatin mixture. Add vanilla. Chill until partially set. Whip cream to soft peaks. Fold into yogurt mixture. Stir in raspberries. Turn into crust. Sprinkle reserved crumbs. Chill until set.
Mix all ingredients well and bring to a rapid boil. Watch carefully to prevent boiling over. Turn to lower heat and cook until slightly thick. You may use this sauce with pancakes or biscuits.
Cream butter and sugar. Add eggs and vanilla. Mix well. Add flour, salt and baking powder; mix well. Place 2/3 batter in greased 9 x 13-inch pan. Cover with pie filling. Drop remaining batter by teaspoons over cherry filling. Bake at 350° for 30 to 40 minutes. When still warm, cover with glaze.
Put all ingredients in a cast-iron Dutch oven. Bake at 275° for 4 1/2 to 6 hours. Serves four.
Boil 10 minutes. Beat until cool and put in pan. You can add walnut meats.
Cream butter, beat in sugar until creamy. Add eggs, one at a time, beating as you go. Fold in flour. Pour cake mixture into a butter tube pan, a round one that measures 27 inches around. Bake in a slow oven, 325°, for one hour. Requires no icing but cake develops a wonderful crust during baking.
Bring to boil soup and 3 cans water; add rice. Cover and simmer. Set aside. Cut pork chops into small pieces. Salt and pepper. Dip pork into mixture of water and mustard, then roll in flour and fry in cooking oil in skillet until brown. Add pork to rice mixture, cooking slowly until done.
Preheat oven to 350°. Melt together shortening and brown sugar in large pan. Stir in flour, salt, baking powder. Stir until well blended. In a medium bowl, mix eggs, chocolate chips and nuts. Place first mixture (sugar, etc.) in a greased 15 x 10-inch pan. Lay second mixture (nuts, etc.) on top. Bake 25 to 30 minutes at 350°.
Remove seeds from peppers; grind and retain juice. (In measuring peppers, pack solidly in cup and flood with juice.) Combine sugar, vinegar and peppers in heavy saucepan. Bring to hard, rolling boil; boil 10 minutes. Remove from heat. Add pectin and stir.
Boil noodles. Cut bacon in little strips or cubes. Fry bacon. Drain fat. Add onion cubes. Fry until light brown. Add cream. Season with beef bouillon cube. Add flour. Serve with a big salad.
Mix all ingredients except biscuits together (after chicken has been removed from bones). Put in casserole dish. Cut biscuits in quarters and top casserole. Bake at 300° about 45 minutes or until biscuits brown.
Preheat oven to 400°. In medium bowl, combine flour, baking powder and sugar. Cut in shortening until mixture is size of small peas. Stir in milk to make a soft dough. On floured board, roll dough 1/2-inch thick. Cut into 1 1/2-inch circles. Place on ungreased cookie sheet and bake for 10 minutes or until golden brown.
Mix Eagle Brand milk and lemon juice together. Add pineapple and cranberry sauce. Mix well. Fold in Cool Whip and nuts. Freeze in a 9 x 13-inch pan or in a jello mold pan.
Mix all ingredients together well. Pour in a well-greased loaf pan. Bake at 350° for 1 hour. Turn off oven and let bread sit in oven for 1 hour. Turn out on aluminum foil. Slice and serve. Leftover bread can be sliced, buttered and heated before serving.
Drain pineapple, measuring juice. Add water to juice to make 1 cup. Set aside. Combine butter, brown sugar, pineapple and 1 cup of coconut. Spread in well-greased 12 x 9-inch pan. Cut each cherry almost through to make four petals; arrange in bottom of pan. Prepare cake mix as directed on package, substituting measured liquid for 1 cup of the water and stirring remaining coconut into the batter. Pour carefully over coconut-pineapple mixture in pan. Bake at 350° for 35 to 40 minutes or until top springs back when lightly pressed. Cool in pan only 5 minutes. Invert on tray and gently lift off pan. Cool and cut into squares.
Preheat oven to 400°. Line a 13 x 9-inch metal baking pan with foil; grease foil. Chop green onions and pepperoni. In a small skillet over medium-high heat in 1 tablespoon hot salad oil, cook green onions until tender but not browned.
Season chicken with garlic, salt and pepper. Saute chicken in olive oil for approximately 2 minutes or until it loses uncooked look. Stir in spaghetti sauce. Rinse jar with wine and add to mixture. Add herbs. Simmer for 10 minutes. Add celery and mushrooms; continue cooking until celery is tender-crisp (about 15 minutes). Do not overcook. Serve over rice or pasta. Makes 6 servings.
Cream shortening. Add sugar. Blend well. Add beaten eggs, applesauce, honey and molasses. Sift dry ingredients together and mix 1/2 cup with raisins and nuts. Add rest of dry ingredients to the applesauce, then add the floured nuts and raisins. Turn into waxed paper lined pans and bake at 325° for about 1 hour, until done.
Combine apples, brown sugar, water and lemon juice in a saucepan. Cover and cook over medium heat until apples are just tender, about 5 minutes. Mix flour, salt and sugar and stir into apple mixture. Cook, stirring constantly until syrup thickens, about 2 minutes. Remove from heat and stir in vanilla and butter. Pour into unbaked pie crust. Bake at 425° for about 35 minutes or until done.
Beat eggs, add remaining ingredients. Stir well. Pour into ice cream freezer can. Add milk to "fill" line. Crank until thickened. Cover and let set 30 minutes. Serve.
Melt butter; remove from heat. Blend in flour. Add salt and milk. Return to heat; cook slowly, stirring constantly, until mixture thickens. Add cheese, stirring until melted. In casserole dish, layer asparagus and sliced egg, then sauce. Repeat. Heat in 350° oven for 20 to 25 minutes. (Crushed Ritz crackers or Rice Krispies may be put on top of added appeal.)
Toss bell pepper, pimiento, onions, and shrimp together lightly. In separate bowl mix rice and butter; combine the two mixtures. In separate bowl, mix remaining ingredients together; fold into the other ingredients and place in buttered casserole dish. Bake 25 to 30 minutes at 350°. Makes 7 to 8 servings.
Beat egg whites to peaks, add remaining ingredients, mixing by hand. Pour into greased 9-inch pie pan. Bake at 300° for 30 minutes. Cool and top with Cool Whip.
Drain and measure juice from beets. Add enough water to make 1 cup. To this juice add vinegar, sugar, salt, pepper and cloves, then bring to a boil. Pour this hot liquid over beets and let stand 24 hours. Remove beets and add 6 hard-cooked eggs. Let stand in juice 8 hours. If you like eggs a dark red, put 1 teaspoon of red coloring in juice before adding eggs.
Spray heavy skillet with Pam. Heat skillet. Season both sides of chicken breasts with fajita seasoning. Brown on both sides. Add about 1/2 cup of water, cover and turn heat to very low. Simmer until done, about 20 minutes. Serves 4.
Simmer chicken slowly until tender in enough salted water to cover. Cut butter into flour and eggs. Mix well and roll as for pastry. Cut into narrow strips. Drop into boiling broth with chicken and cook for 10 minutes or until done. Yield: 6 to 8 servings.
Saut onion and celery with 1 tablespoon butter. In a large mixing bowl, combine chicken, onion, celery, garlic powder, Worcestershire sauce and mayonnaise. Form into 1-inch balls, using a teaspoon. Place on a cookie sheet and chill for 20 to 30 minutes.
Saute green pepper and scallions in margarine for 5 minutes. Add corn and okra. Cook over moderate heat for 10 minutes, stirring. Add tomatoes, tomato paste, thyme, salt and pepper. Simmer, covered, stirring occasionally, for 20 minutes.
Place all ingredients in a large mixing bowl.	Beat at high speed until frosting is large in volume and of spreading consistency.
Saute green pepper and onion in oil. Combine all ingredients and pour into a 2-quart casserole dish. Cover and bake in a 350° to 375° oven for 25 to 30 minutes.
Brown meat thoroughly in 1 or 2 tablespoons fat in a large, heavy kettle. Add remaining ingredients, except carrots, whole onions and potatoes; simmer 1 hour and 45 minutes, adding water, if necessary. Add carrots, onions and potatoes and cook 30 minutes until vegetables are tender. Thicken liquid.
Mix flour, sugar, brown sugar, salt and butter to crumbs using a pastry blender. Reserve 1 cup of crumbs for topping.
Line an oblong cake pan with Twinkies. Pour vanilla pudding (made according to package directions) over top; add pineapple, bananas and Cool Whip. Sprinkle with nuts, coconut and crushed candy. Refrigerate overnight.
Brown meat in skillet and drain. Put all ingredients, except carrots and potatoes, in Dutch oven. Boil, then reduce heat and simmer, covered, for 45 minutes.
Slice angel food loaf lengthwise. Place a layer of strawberry ice cream 1-inch thick between the cake slices, sandwich style. Make an icing of whipped cream to which marshmallows, nuts, drained crushed pineapple and drained strawberries have been added. Keep in freezer until ready to serve. Loaf will slice easily as soon as it has been taken from freezer.
Store in airtight container. Per cup use 1 tablespoon plus 1 teaspoon mix; add boiling water.
Cream butter and sugar; beat until fluffy. Beat in eggs, one at a time. Beat in 1 cup flour, then extracts and little ginger ale. Continue alternating flour and ginger ale. Pour into 2 greased loaf pans or tube pan. Bake at 275° for 1 hour 45 minutes.
Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating - wear gloves or put plastic bags over your hands DO NOT RUB EYES.) Stuff jalapeno halves with cream cheese mixture. Place egg substitute in a shallow dish. Place cereal crumbs in a separate dish. Dip stuffed jalapenos halves into egg substitute and then roll in cereal crumbs to coat. Transfer jalapenos to prepared baking dish and coat with cooking spray. Bake until filling is bubbly, about 30 minutes. Serve hot.
Beat eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice; set aside.
Brown ground beef and drain. Next add green pepper, onion and mushrooms together with the ground beef. In a pot, boil your noodles until you can cut with fork. After your beef, green pepper, onion and mushrooms are hot, add your sauce. In a glass dish or a pan, start your layer with your noodles first, your hamburger sauce, then your cheese on the top layer. Keep on layering like that until you run out of space. Bake for 20 to 30 minutes on 350° or until golden brown on top.
Thaw, drain and chop spinach; do not cook. Add dry soup mix, mayonnaise, sour cream, water chestnuts and onion. Combine with spinach and soup mix. Scoop out center of one loaf and place dip into the hollow. Cut up second loaf (and center piece) of bread into cubes for dipping.
Put yeast in a large mixing bowl. Add sugar, salt and water. Add well beaten egg, flour and shortening. Mix well. Let rise to double its bulk. Stir down with spoon; cover and place in refrigerator for 1 hour. Before baking, shape in rolls and place in two greased pans. Let rise to double bulk for about 1 hour. Bake in hot oven at 450° for 20 minutes.
Mix and pour into baking dish. Bake at 375° for 45 minutes or until puffy.
Melt butter and marshmallows in Dutch oven over low heat. Add vanilla and food coloring. Stir in corn flakes. Drop by tablespoons onto waxed paper. Sprinkle with a few cinnamon imperials.
Brown beef, onion and green pepper. Combine other ingredients and put in casserole. Sprinkle with grated cheese. Bake at 350° about 30 minutes or until brown and bubbly.
Beat cream cheese until fluffy. Fold in Cool Whip and Marshmallow Creme. Mix well.
Remove meat from turkey carcass; reserve. Break up carcass and place in a large deep kettle. Add water, m.s.g., salt, parsley, celery, onions, bay leaf, bouillon cube and thyme. Bring to a boil. Cover, reduce heat and simmer 1 hour.
Cover zucchini with boiling water, let stand 5 minutes, drain. Fill pie shell with mixture of zucchini and all other ingredients except butter. Dot with butter. Put on top crust. Bake at 450° for 15 minutes, then 350° for 50 minutes.
Mix all ingredients in medium bowl until smooth. Chill for at least 1 hour. Shred lettuce and put on bottom of serving platter. Spoon mixture over lettuce and spread to 1 inch from edge. Top with shredded cheese, tomatoes, olives and sour cream or your favorite taco toppings. Serve with tortilla chips.
Put butter in a small pan or microwave bowl. Crush garlic and add to butter. Heat butter and garlic on stove or in microwave until melted. Cut sourdough flute horizontally and brush on butter and garlic mixture. Heat in toaster oven or broiler until golden brown. Serves 4 to 6.
Mix brown sugar, maple syrup, nuts and butter together and pour in bottom of 9 x 13-inch pan. Mix cream cheese, butter, 10x sugar and coconut together. Put in the biscuits. Press the biscuits out and put cream cheese mixture in fold. Lay, folded side down, in mixture. Bake at 350° for 25 to 30 minutes.
Mix cheeses and egg together, then add last 4 ingredients. Layer sauce in bottom of pans, then add noodles in single layer. Add layers of sauce, cheese mix and meat; repeat layers. End with noodles and sauce on top. Sprinkle with Parmesan cheese on top. Bake 18 to 20 minutes in microwave with cover or plastic wrap. Bake one, and freeze the other! Thaw before heating.
Combine flour, sugar, cocoa, baking powder, baking soda and salt in medium bowl. Add buttermilk and eggs; beat with wooden spoon just until blended. Gradually add melted butter, beating until smooth. Bake in waffle iron according to manufacturer's directions. Serve warm with pancake syrup or, for dessert, with ice cream, fruit-flavored syrups and sweetened whipped cream or top with chocolate Cool Whip.
Cook broccoli according to package (no salt). Drain; blend in soup, cheese, eggs and milk; stir in broccoli. Put it in a baking dish. Pour melted butter over and toss with crumbs. Bake, uncovered, at 375° for 30 to 35 minutes or until crumbs are brown. Serves 4 to 6.
Boil vegetables briefly in a small amount of water, about 10 minutes. Make a cream sauce from margarine, flour, milk and salt. Cook until thick. Use any leftover vegetable water in place of milk. Layer vegetables and fish alternately with cream sauce in greased casserole. Cover with bread crumbs. Bake 45 minutes to 1 hour at 350°. Serves 6 to 8.
Bring to a boil and let get cold: sugar and vinegar. Mix cucumbers and salt; let stand 1 hour. Drain in colander; don't rinse. Put in bowl and add onions, bell pepper, celery seed, mustard seed and	pickling spice. Mix all together, cold. Put in jars; cap	and store in refrigerator. Makes 4 pints.
Whip above in mixer. Place in buttered 9 x 13 dish. Bake at 400 degrees for 30 minutes. Combine corn flakes, pecans, brown sugar and butter. Mix well and sprinkle topping on yams. Bake 15 minutes more.
Heat soup; add cream cheese to melt. Dissolve gelatin in cold water. Add to warm soup and cheese mix. Add all other ingredients. Pour into mold. Make evening before.
Put dry yeast in water. Stir in sugar, salt, 3 tablespoons of oil and 2 cups of flour. Stir in enough flour to make dough easy to handle. Knead 5 minutes.
Mix flour, sugar, salt and baking powder. Add egg, milk, butter and vanilla. Stir and mix well. Separate into 2 balls. Roll out 1 ball at a time onto floured board and cut out cookies. Bake at 350° for 8 to 10 minutes. Cool and ice as desired. Yields 10 dozen!!
Mix all ingredients in a blender. Well-grease a pie pan and pour mixture into pan. Bake in a 350° oven for 1 hour. When done, your pie will have a crust, cream filling and coconut topping. This pie will amaze you!
Mix together oil, sugar and eggs. Sift together dry ingredients. Add to first mixture. Fold in apples, vanilla and nuts. Pour into greased and floured Bundt pan. Bake about 1 hour and 10 minutes.
Mix all together very well and place in a 3 x 9-inch glass dish. Bake at 350° for 25 minutes.
Make in large bowl. Layer lettuce and layer of each, thinly sliced onion, mayonnaise, sour cream, bacon bits or crumbled bacon and layer of peas. Make as many layers as you want or until your bowl is filled. Top layer should be mayonnaise and sour cream. Cover. Refrigerate until ready to serve. Mix and serve. Salt and pepper to taste.
Mix shortening and sugar. Add eggs and mix well. Add mashed bananas, buttermilk and vanilla. Add flour, baking powder, soda and salt which have been combined. Add walnuts. Bake in greased loaf pan at 350° for 50 to 60 minutes.
Grease and dust with flour 2 (9-inch) cake pans. Make smooth paste of cocoa and boiling water. Cool slightly. Cream shortening, sugar and vanilla in large mixing bowl. Blend in eggs. Combine flour, baking soda and salt. Add alternately with buttermilk to creamed mixture. Add cocoa paste to batter, blending well. Pour batter into pans. Bake at 350° for 35 to 40 minutes or until cake tester inserted comes out clean. Frost as desired.
Melt first 4 ingredients. Pour over cereal. Stir and mix well. (Use a large container.) To coat, use a very large plastic bag with 3 cups powdered sugar. Add coated cereal and shake well.
Mix all ingredients together and pour in unbaked pie shell. Bake in a 350° oven until knife can be inserted and comes out clean.
Mix dry ingredients. Beat eggs with rotary beater, then stir into boiling water. Add lemon juice and grated lemon rind. Combine well and cook in top of double boiler until thick and smooth. This filling may be used on top of cake or between layers.
Cream butter, Sugar Twin and vanilla in a small mixer bowl. Add eggs gradually, continuing to beat. Blend flour, baking powder and baking soda; set aside. Mix milk and vinegar; alternately add with flour mixture to creamed mixture, beating just until blended after each addition. Put batter into a greased 8-inch square pan; spread evenly. Bake at 350° for 40 to 45 minutes or until center springs back when touched. Serve with cherry sauce.
Simmer first 4 ingredients in covered saucepan until apple is tender. Remove fruit. Keep simmering juices until it is reduced to a thin syrup (approximately 5 minutes). Spray a 9 x 13-inch pan with vegetable spray. Place one phyllo sheet in bottom of pan; brush with melted butter. Repeat with two more sheets. Spoon on fruit. Sprinkle with pecans. Repeat phyllo layers, brushing with butter between each layer. Score top with diamond shapes. Do not cut through. Bake at 375° for 30 minutes or until lightly golden brown. Cool 5 to 10 minutes. Pour reserved syrup over baklava, cut and serve.
Mix together sugar, butter, flour milk, 2 egg yolks and vanilla. Mix well and pour into pie crust. Bake at 375 degrees for 45 to 55 minutes, until knife inserted into pie comes out clean. Whip egg whites with 1/4 cup sugar until stiff and put on top of pie. Bake for 8 to 10 minutes or until delicately browned.
Cream sugar and oil. Add eggs (1 at a time), soda, salt, cloves, cinnamon and flour. Mix well. Add plums. Pour into a greased and floured tube pan. Bake 1 to 1 1/4 hours at 325° until done.
Beat eggs. Add sugar and oleo. Mix well. Add rest of ingredients. Pour into unbaked pie shell. Garnish with pecans (optional). Bake at 400° for 10 minutes. Reduce to 325° for 30 to 40 minutes.
Crunch up Doritos. Melt enough butter to cover the bottom of 9 x 13-inch pan. Put the crushed Doritos on the bottom of the pan. Stand whole chips on the edges. Beat Cheddar cheese, Mozzarella cheese and egg. Put this mixture on top of the chips. Mix hamburger and spaghetti sauce and pour over the chips and cheese. Garnish with onions, green peppers and mushrooms. Pour the rest of the Cheddar and Mozzarella cheese on top. Put in oven to melt cheese.
Mix soup and sour cream and spoon on top of chicken in casserole dish. Cover with one stack of Ritz crackers, crumbled. Drizzle one stick melted margarine on top. Bake at 350° until bubbly hot.
Boil for 1 1/2 minutes the first four ingredients. Add remaining ingredients. Stir well. Spoon out on cookie sheet fast before it hardens.
Mix first flour ingredients in sauce pan, stir over heat until sugar is dissolved. Cook to soft ball stage. Remove from heat. Add nuts and vanilla. Beat until creamy. Pour into buttered pan. Cut into squares when cooled.
Beat with electric mixer peanut butter and butter 1 minute, until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread dough in ungreased 13 x 9-inch baking pan. Bake in a preheated oven at 350° for 25 to 30 minutes, or until edges begin to brown. Immediately sprinkle remaining chocolate chips on top of crust. Let stand 5 minutes, until chips become shiny and soft. With spatula, spread chips evenly over crust. Cool completely in pan on a wire rack. Cut into 1 1/2-inch bars. Makes 4 dozen.
In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas and reserved chicken and vegetables.
Cream together butter, sugars, eggs and vanilla until light and fluffy. Sift together flour, baking soda and salt. Add to creamed mixture, mixing until well blended. Fold in chips and nuts. Drop by tablespoonfuls onto ungreased cookie sheet. Bake at 375° for about 10 minutes or until lightly browned. Makes about 4 dozen 3-inch cookies.
In medium skillet, heat 4 tablespoons of butter. Add next 5 ingredients; saute until soft but not brown. Set aside. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk. Cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace and Tabasco. Add sauteed veggies and half and half. Bring to boiling, stirring. Reduce heat and add crabmeat; simmer, uncovered, for 5 minutes. Just before serving; stir in sherry.
Cover chicken with water in large pot and cook until done. Remove and debone. Cook egg noodles in chicken broth. Saute onion and mushrooms in butter. Add this to noodles, then add half and half. Add slices of cheese and stir until melted. Add chicken, stir soup until hot. Add salt to taste. More water can be added to make soup thinner. Serves 12.
Mix flour, yeast and sugar. Add egg, water and oil and mix well. Grease large muffin tins, fill 2/3 full. Bake 20 minutes in preheated oven at 425°.
Stir and fry beef until lightly browned. Add onions and celery. Stir and brown. Add other ingredients. Cover and cook slowly, stirring occasionally, for about 1 hour. May be served on rice. Serves 6 to 8.
Melt butter and peanut butter together in large skillet over low heat. Add oats, peanuts and brown sugar. Cook over medium heat, stirring constantly, 5 minutes or until golden brown. Spread on	 ungreased cookie sheet; cool. Chill. Store in tightly covered container in refrigerator.
Butter crust before putting in filling. Beat eggs and add other ingredients as listed. Save out some pecans to even out on top of pies. Cook on bottom shelf of oven at 300°. Shake to see if done. If browning too fast, put aluminum foil over top.