HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the cake mix and bake as directed. While warm, poke holes in cake with toothpick. Pour the pineapple juice over the cake. When cool, spread the crushed pineapple over the cake. Whip the pudding, milk, Dream Whip and vanilla until thick. Serve on cake.
Mix together lemon juice and sugar; stir in water. Pour over ice. Don't add any extras. It's delight as it is. Makes 1 quart.
Mix all of the ingredients in crock-pot and cook for 3 to 4 hours. Ready to serve when mixed completely. Serve with nacho chips.
Crumble bread in 9 x 12-inch Pyrex dish. Put sausage on top. Mix milk, eggs, mustard, salt and pepper. Pour over sausage and add cheese. Cover with foil and refrigerate 6 to 8 hours or overnight. Bake at 350° for 30 minutes, covered. Uncover and bake 10 minutes more to brown.
In nonstick skillet, saute 1 chopped onion in 1 teaspoon oil until tender, about 3 minutes. Add squash, halved lengthwise; add zucchini, sliced crosswise; saute until tender, about 4 minutes. Season with dried oregano, salt and pepper.
Melt peanut butter and chocolate chips on stove over medium-low heat. When completely melted, add oatmeal and stir until well blended (you may need to add a little more oatmeal). Drop by spoonfuls onto a cookie sheet covered with wax paper. Chill in refrigerator.
Drain juice from fruit cocktail. Heat and add gelatine. Stir in and mix good. Add cream cheese and beat with mixer. Add mayonnaise. Add fruits, juice and miniature marshmallows. Fold in whipping cream.
Combine flour, cinnamon, soda and salt; set aside. Combine oil and sugar; beat until smooth. Combine egg yolks and water; add to oil mixture, beating well. Stir in carrots and flour mixture, mixing until well blended. Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes. Remove layers from pans; place on wire racks and let cool completely.
Brown together meats; drain and add oregano. Stir in cubed Velveeta cheese. Spread on party rye slices. Bake at 325° until browned, 12 to 15 minutes.
Place cheeses in small mixer bowl; let stand at room temperature until softened. Add onion and Worcestershire sauce; blend on low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl. Cover; chill at least 8 hours.
Cover bottom of pot with olive oil. Add basil and clove of garlic. Simmer until garlic is browned. Remove garlic. Add small can of sauce, 1 cup of water and cannellini beans. Simmer for approximately 20 minutes. In another pot, boil water and add 1/2 box of ditalini noodles. Cook al dente. Drain; rinse and add to pot with sauce and beans. Cook together for approximately 10 minutes. Add pepper to taste. Serves 4.
Cream sugar and oleo until fluffy. Add eggs, one at a time and beat thoroughly. Add flour and wine; beat until smooth. Bake in Bundt pan for 1 hour at 350°.
Heat the sugar, vinegar, oil, dry mustard and soup. Put the heated sauce over the carrot mixture. Serve cooled.
Drain and rinse sauerkraut. Cook 15 minutes. Boil noodles until soft to taste. Fry onions and mushrooms in butter. Mix sauerkraut, noodles, onions and mushrooms together and place in large casserole dish. Add mushroom soup and 1 can of water; mix and heat. Bake in 350° oven for 45 minutes.
Cut fillets into inch-square chunks. Saute onions in melted shortening until soft before adding potatoes, water, salt, pepper and fish. Cover and simmer for 15 minutes, or until potatoes are tender. Add milk and corn. Heat thoroughly and serve.
Use tube pan or angel food pan. Combine all ingredients in large mixing bowl. Beat 4 minutes. Pour into pan greased with oleo. Bake at 350° for 45 minutes and test with toothpick. Cool for 10 minutes. Frost with favorite frosting.
Heat peas in frypan with 2 cups water. In heavy pan, heat together 1 cup water, salt and shortening. When boiling, dump in flour and baking powder, mixed. Beat over fire until stiff enough to come loose from sides of pan and all stick together. Remove from fire; add eggs one at a time, beating in each egg well. Drop by teaspoonful into boiling peas. When all are in, dot with butter. Cover and cook 12 minutes. Serve at once.
Place meatballs in crock-pot. Add barbecue sauce to taste. Heat until meatballs are desired temperature, stirring occasionally. Great for potlucks or any get together.
Prepare pudding mix with milk and sour cream. After pudding has thickened, fold in Cool Whip. In casserole bowl, make layers of wafers, sliced bananas and pudding mixture. Garnish with wafer crumbs, if desired. Cover bowl. Must keep refrigerated until served.
Dissolve Jell-O in boiling water. Mix in cranberry sauce. Add cold water and remaining ingredients. This makes a 9 x 13-inch size salad.
Mix togehter. Pour into baking dish. Crumble 1 roll of Ritz crackers on top. Bake 45 minutes at 325°.
Mix together flour, sugar and water. Stir it up. Put it in the oven and cook it until the crust gets hard. Put cheese and pepperoni on top.
Mix together with a mixer the flour, butter and pecans. Press into 9 x 13-inch pan. Bake at 350° for 30 minutes or until brown.
The night before, chop cranberries in blender and soak in sugar overnight. Mix in pineapple, nuts and whipped cream thoroughly. When all has been mixed, add marshmallows and continue to mix together. Keep refrigerated until ready to serve.
Add hot water to tomatoes to make 2 1/4 cups. Heat oil. Add rice and brown well. Add garlic and onion. Add chopped tomatoes and liquid. Simmer, covered, 1/2 hour or until liquid is gone.
Trim stems and leaves off broccoli and separate flowerets. Steam flowerets until just tender. Set aside. In medium saucepan, melt margarine. Remove from heat and stir flour into margarine to make a smooth paste. Return to low heat and blend in chicken broth until sauce is thick and smooth. Stir salt and mushrooms into sauce. Preheat oven to 375°. Grease a shallow pan with margarine. Place broccoli in pan. Cover with turkey, then sauce. Bake, uncovered, 15 to 25 minutes.
Mix strawberries, crushed with sugar; let stand 20 minutes. Bring water and Sure-Jell to a boil; boil 1 minute. Mix with berries, put in containers and freeze.
Boil sugar, water and vinegar to hard rolling boil. Pour over salad mix. Let stand at least 24 hours. Can be kept up to 3 months, if refrigerated.
Mix each package Kool-Aid with 1 1/2 cups sugar and 2 quarts water.
Mix margarine and shortening on medium speed until creamy. Add remaining ingredients and whip on high until light and fluffy. Frosts two 9-inch round, one 9 x 13-inch or 2 1/2 dozen cup cakes.
Brown meat and drain. Add onion, green pepper and garlic. Cook until tender. Stir in tomato paste, water and seasonings. Cover; simmer for 15 minutes. Combine noodles and parsley; toss lightly. Combine 1/2 cup cheese and eggs; mix well. Layer noodles and meat sauce in a 10 x 6-inch baking dish. Top with remaining cheese. Bake at 350° for 25 minutes.
Saute okra in 2 tablespoons butter until lightly browned. Set aside. Combine remaining 1/4 cup butter and flour in large skillet; cook over medium heat, stirring constantly, until brown colored (20 to 25). Stir in green onions, celery and garlic; cook until vegetables are tender. Combine okra, tomatoes and next 6 ingredients into large Dutch oven. Bring to boil, then reduce heat and simmer, uncovered, 2 hours, stirring once.
Combine oil and sugar; mix well. Mix half dry ingredients into sugar mixture; blend. Add remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots; mix well. Pour into lightly oiled or greased with shortening, then floured pans (three pans 7 x 11-inch). Bake in 350° oven for about 40 minutes. Cool. Frost with Cream Cheese Frosting.
On a sheet of plastic wrap, spread out cream cheese into a 9 x 5-inch rectangle. In a small bowl, combine 1 teaspoon paprika, parsley, garlic powder and black pepper. Sprinkle paprika on cheese, covering evenly. Place in icebox for 20 minutes. Using plastic wrap as guide, roll up cheese, making a compact log. Cover outside of cheese log with remaining paprika. Total time: 30 minutes.
Place in a bowl crushed shredded wheat. Add Raisin Bran. Pour in hot water. Stir cereals together and set aside. Cream shortening and sugar. Beat in eggs (one at a time). Add cereal mixture and stir gently by hand. Sift together flour, baking soda, baking powder and salt. Add flour mixture alternately with buttermilk to creamed mixture and stir lightly by hand. Store in refrigerator overnight then bake at 350° for 20 minutes. Batter keeps up to 6 weeks. Add extra raisins. Yields 4 dozen.
Put bananas, sugar, margarine and eggs in a large bowl; mix well. Add about half the flour and mix well. Add dissolved yeast and mix well. Add rest of flour and mix. Knead well. Let rise until double in bulk. Roll out and butter the surface. Sprinkle with brown sugar and chopped nuts. Place on greased baking sheet and let rise until almost double. Bake at 350° for 20 to 25 minutes.
Bring 2 cups of water to a boil. Add rice, peas and bacon. Remove from heat when rice is cooked.
Melt candy in syrup; set aside to cool. Cream sugar and butter. Add eggs, one at a time, beating well. Mix soda and buttermilk. Add alternately with flour. Add chocolate mixture, blend well and add vanilla. Pour into a greased and floured 10-inch tube pan. Bake in 350° oven for 1 hour and 20 minutes.
Cream butter, sugars and peanut butter. Add eggs and vanilla. Mix. Blend in flour, soda and salt. Chill. Roll into teaspoon-size balls. Press with a fork dipped in flour on greased cookie sheet. Bake at 375° for 9 to 10 minutes.
Make tuna salad; roll out crescent rolls and top with tuna salad. Put another crescent roll on top and pinch edges together. Cook until rolls are done. While rolls cook, mix sour cream and cream of chicken soup in top of double boiler. Serve over tuna rolls.
Mix ground beef, egg, rice, onion, carrot, salt and pepper. Mix together vinegar, brown sugar and tomato sauce. Drop cabbage into boiling water for 5 to 10 minutes. Remove 10 large leaves. Chop remaining cabbage and place in bottom of crock-pot. Place 2 to 4 tablespoons of meat mixture in center of each leaf. Roll up and use toothpick to hold. Place stem side down in crock-pot. Pour on tomato mixture. Cover and cook on low for 8 to 10 hours. Serves 6 to 8.
Cream together in a large bowl the first four ingredients. Add eggs, vanilla and buttermilk and stir to mix well. Measure all dry ingredients into a sifter, then sift into the bowl with wet ingredients. Grate the zucchini into the bowl. Stir until well blended.
Combine cranberry juice, grapefruit juice concentrate, club soda, coriander and grated orange peel. Chill; serve garnished with thin orange slices. Yield: About 15 (3 ounce) servings.
In a medium bowl, combine cabbage, carrots and onion. In another bowl, combine yogurt, oil, horseradish, salt and pepper. Spoon over cabbage; mix and toss. Refrigerate until chilled.
Combine potatoes, pepper and onion in large bowl; set aside. Heat oil, rosemary, garlic and pepper flakes together in small saucepan. Toss oil mixture with vegetables. Sprinkle with salt. Place vegetables on a large, square of heavy-duty aluminum foil. Seal well. Place foil package on grill over medium to hot coals. Cook 45 minutes, turning once. Yields 4 cups/servings.
Melt almond bark; add remainder of ingredients. Drop teaspoonfuls onto wax paper.
In skillet, cook bacon until crisp. Remove to paper towel and drain. Crumble and set aside. Drain drippings and browned ground beef and drain. Add onion and cook until tender. Mix ketchup and brown sugar and stir in beef mixture. Stir in pork and beans and all but 2 tablespoons of bacon. Put in 8-inch square baking dish. Top with rest of bacon. Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Brown ground beef; drain. Add remaining ingredients, except linguini. Simmer for 1/2 to 1 hour. Cook linguini according to directions on package. Serve with garlic bread, salad and applesauce.
Put 8 pieces of bread in 9 x 13-inch buttered baking dish. Cover with bacon then cheese slices. Cover with other bread. Beat eggs, salt, pepper, mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco together. Pour over bread. Cover and refrigerate overnight. In the morning, melt butter and pour over top. Cover with crushed cornflakes. Bake 1 hour at 350°. Let stand 10 minutes. Serve.
Brown garlic and onion in small amount of oil. Brown beef and add garlic, tomato sauce, onion, salt, pepper and cayenne pepper. Add chili powder and simmer 1 hour.
Stir cream cheese until fluffy; gradually stir in buttermilk until smooth. Add remaining ingredients, except salt and pepper. Gradually add salt and pepper to taste. Salt may be omitted. Store covered in refrigerator for 4 to 24 hours to blend flavors. Remove 1 hour before serving. Serve with a variety of fresh vegetables and crackers or party bread. Yields approximately 2 cups.
Sift together flour, salt and soda; set aside. Beat margarine and sugar. Add eggs and vanilla. Beat well. Add flour mix. Stir in flake crumbs. Then stir in melted morsels to make marbled appearance. Bake at 350° for 12 minutes.
Combine beef strips with 1 1/2 tablespoons sesame seed in a small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch and crushed red pepper in small bowl until cornstarch dissolves. Heat 1 1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1 1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seed, if desired, and serve.
Place sauces in pan; add meatballs. Simmer 45 minutes until done. Serve in chafing dish and keep warm, toothpicks will be needed to serve. Can be made ahead and frozen.
Sift flour, baking powder and salt. Cream shortening and sugar. Gradually add eggs to creamed mixture. Add dry ingredients to shortening mix. Stir in almonds and lemon juice. Shape into loaves on a greased baking sheet. Bake for 30 to 35 minutes at 350°. Remove from oven and cut into slices approximately 3/4 inch thick. Return to oven until brown.
Cook noodles. Before draining, add halved and cut into thin slices squash and tomatoes. Drain and rinse in cold water. Add sprouts.
Cook potatoes in slightly salted water. Drain. Wash the beans and steam until tender, but crisp, 5 to 10 minutes. Drain. Run under cold water and refrigerate.
Wash mushrooms well and dry. Remove stems from mushrooms. Add chopped stems and onions in covered dish and microwave for 4 minutes, stirring after 2 minutes.
Combine all ingredients and let stand for at least 1 hour. Use as a dip.
Mix cake mix, egg and Parkay. Mixture will be thick. Press into a 9 x 13-inch greased and floured pan. Mix the rest of the ingredients together and pour over the mixture in pan. Bake at 350° until golden and pulls away from pan, about 25 minutes.
Mix the cream cheese, powdered sugar and margarine together. Mix pudding. Add Cool Whip to pudding. Fold into cream cheese. Put Cool Whip cover on bottom of 8-inch flowerpot or sand pail. Put a layer of cream cheese mixture in pot. Layer with crushed cookies. Keep layering and end with crushed cookies. You can put gummy worms or artificial flower in pot for children's party. Delicious. Keep refrigerated.
Cook chicken breasts until soft. Remove skin and bones and break into pieces. Mix sour cream and both soups together. Put chicken in a 9 x 13-inch baking pan. Spread with soup mixture. Top with stuffing mix. Drizzle with butter. Bake at 350° for 25 minutes. Can be put together the day before cooking and refrigerated. However, then I add 10 minutes to the cooking time.
Saute onion in olive oil until onion is clear. Add tomato sauce and tomato paste and water. Simmer for about 15 minutes; add remaining ingredients and simmer about an hour. This sauce only has about 3 grams of fat per serving.
Blend cheeses. Add wine, nuts, onion and parsley; mix well. Chill and then shape into 4 balls. Can be frozen.
Boil or make rice according to directions. Chop the onions fine and fry them in oil until tender. Add the cooked rice and peas and stir until all are blended and hot. Serve immediately.
Put sausage meat into frying pan and heat until grease is cooked out. Drain off grease. Mix ingredients together with hands and roll into balls the size of a marble. Bake at 350° for 25 minutes. Makes 50 balls.
Spread peanut butter on 24 vanilla wafers cookies. Top with remaining cookies to make sandwiches. Melt butterscotch chips over double boiler. Dip each cookie sandwich into melted butterscotch and place on waxed paper to cool. Yield: 2 dozen "coins."
Wash artichokes. Hold bottom of artichokes and pound 2 or 3 times on a flat surface to loosen the leaves at the top. In a 5-quart pot, arrange artichokes so they fit tightly. Mix together the breadcrumbs, garlic, parsley, grated cheese, oregano, salt, pepper and red pepper. Gradually add about 3 tablespoons olive oil to mixture, until breadcrumbs are all coated. With a tablespoon, fill each artichoke with about 3 to 4 tablespoons of the breadcrumb mixture. Without wetting the breadcrumbs, fill the pot 3/4 full with water. Drizzle about 2 tablespoons of oil over the artichokes. Steam, covered, for about 25 to 30 minutes, until the leaves pull out easily.
Spread pineapple in a greased 9 x 13-inch pan. Sprinkle dry cake mix over the fruit. Dot with slices of oleo. Bake at 350° for about 35 minutes.
Melt oleo and Baker's chocolate together over low heat. Blend eggs and sugar (1 egg at a time). Beat 1 minute. Add dry items and nuts. Add chocolate. Mix well. Chill 15 minutes.
Combine flour and sugar. Cut in cream cheese and butter. Pour beaten egg into measuring cup and add enough milk to measure 3/4 cup. Gradually stir into flour mixture. Knead dough about 20 seconds. Divide dough into 2 parts. Roll each part 1/2-inch thick. Cut 6 circles from each half. Spread 1 circle with melted butter and place another circle on top. Bake at 425° for approximately 15 minutes. When done, separate layers and spread each layer with butter. Put sweetened berries on one circle and top with other circle. Top with additional strawberries and top with whipped cream. Yields 6 servings.
Crush 42 Oreo cookies fine in blender. Mix together with melted butter and spread in the bottom of 9 x 13-inch pan. Soften vanilla ice cream. Spread on top of Oreo mixture. Freeze until solid. When firm, remove from freezer and spread hot fudge or caramel topping. Add crushed Spanish peanuts or regular peanuts on top of fudge/caramel topping. Spread softened Cool Whip and sprinkle a little of the crushed Oreos on top of Cool Whip.
Dissolve yeast in water. Add milk, sugar, salt and shortening. Mix well. Add eggs and flour. Knead until smooth. Let rise until doubled in bulk. Make into rolls. Let rise.
Mix dry ingredients. Make a well (hole) and add oil and water. Mix and knead a little. Roll and shape. Bake in a 400° oven for 20 to 25 minutes or longer until brown.
Wash and pat dry herbs. Remove leaves from stems and measure 1 1/2 to 2 cups of leaves. Evenly spread leaves on a double thickness of a paper towel. Microwave on High for 4 to 6 minutes. Stir several times during drying. When properly dried, herbs will be brittle and will rattle when stirred. Store in an airtight container in a cool, dry place.
Cook onion in margarine until tender. Cool. Lay pieces over pie dough, follow with spinach, then onions. Beat eggs, add enough milk for 1 cup. Pour over spinach. Bake at 400° for 35 minutes.
Cut steak into 1-inch cubes. Brown in skillet and drain on towel. Heat crock-pot and add all three cans of soup and one can of water. Add steak. Cook on high for 4 to 4 1/2 hours. Cook noodles and drain. Serve steak and soup over noodles.
Mix all ingredients, apples and pecans last. Pour into a greased and floured tube pan. Sprinkle finely chopped pecans on top. Cook in a 300° oven for 1 hour.
Mix the glue and starch in a cup. Stir well. The mixture will begin to look like dough or "a brain". (You may need to add more starch.) As the mixture forms a ball, pour off any excess starch. Knead this glob in your hands until your hands become "dry". You can store your finished putty in a plastic container.
Prepare macaroni according to package directions. While macaroni is cooking, chop tomatoes and green onions into small pieces; place in a 1 1/2-quart bowl. Drain cooked macaroni; add cheese sauce and butter. Cool. Add to bowl containing tomatoes and green onions. Add salad dressing and mustard; mix. (More salad dressing can be used if you like salad creamier.) Add salt, pepper and basil to taste. Can be served warm or cool.
Brown onions in butter. Stir in flour; add milk slowly. Add spinach, cheese and seasonings. Heat; remove from fire. Mix in unbeaten yolks. Cool; fold in whites. Pour into greased baking dish; set dish in pan of water in a moderate oven. Bake until mixture rises and sets (about 30 minutes). Serves 8.
Mix all together and cook about 15 minutes. You can vary the amount you make but the amount of ingredients you use.
Mix combined milk, egg and melted shortening to dry ingredients; stir slightly. Add apples and mix only until ingredients are moist. Divide into 18 muffin cups and bake at 400° for 25 minutes.
Preheat oven to 350°. In a large, heavy saucepan, place potatoes in just enough water to cover them. Bring water to a boil over medium-high heat. Cover saucepan loosely. Reduce heat to medium. Cook until potatoes are soft. Drain potatoes. Add butter or margarine, cream cheese and sour cream. Beat on high speed mixer until smooth. Salt and pepper to taste. Beat 2 minutes more. Transfer potatoes into a medium baking dish. Bake at 350° for 20 minutes. Remove from oven. Sprinkle lightly with paprika. Serve hot or cold.
Place cheese in saucepan and melt over low heat. Add other ingredients and mix well. Serve with crackers or fresh vegetables.
Pour milk into bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Stir in 1 cup of whipped topping. Spoon into serving cups. Refrigerate until ready to serve. Garnish with remaining whipped topping.
Beat eggs with Wesson oil and sugar until creamy. Mix together dry ingredients; add fresh apples, nuts and vanilla. Mix with egg mixture. Bake at 350° for 50 to 55 minutes.
Cream the butter and sugar. Sift the flour with spices, salt and soda and add alternately with sour cream to creamed mixture. Add nuts. Knead together well. Place in refrigerator trays, wrapped in waxed paper and chill overnight. Slice and bake in a 400° oven until brown. Makes 72 (2 x 4-inch) cookies.
Prepare Kool-Aid as directed on package. Pour 6 to 8 ounces punch flavored Kool-Aid into blender. Add Hi-Energy Vanilla Supplement and Sweet 'N Low. Blend well. Add ice gradually and blend until smooth.
Cream together margarine, sugar, eggs, vanilla and sour cream; beat well. Gradually add flour, baking powder and salt to creamed mixture. Beat until light and smooth.
Heat oven to 350°. Place bagel halves, cut side up, on ungreased cookie sheet. Top each bagel half with 1 tablespoon spaghetti sauce. Sprinkle each with 1 tablespoon Cheddar cheese, 1 tablespoon Monterey Jack cheese and 1/2 teaspoon Parmesan cheese. Bake at 350° for 8 to 10 minutes or until cheese is melted. Makes 4 pizzas. Serving: 1 pizza. Calories: 170. Fat grams: 6.
Mix together broken pretzels, melted butter and 1 tablespoon sugar. Press into 9 x 13-inch baking pan. Bake at 400° for 8 minutes and cool. Mix Jell-O, boiling water and frozen strawberries. Refrigerate until slightly thickened, but not set. Cream together softened cream cheese and 1 cup sugar. Add Cool Whip and blend. Spread over cooled crust of pretzels. Pour thickened Jell-O on top of cream cheese layer and chill until congealed. Cut in squares.