HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix as directed on box. Divide into two 9 x 13 inch cake pans. Bake as directed. Mix vanilla pudding as directed on box. Add crushed pineapple then add cream cheese. Put filling on 1 1/2 of cake, top with other cake. Top entire cake with cool whip.
Bring stock to boil in large pot. Add potatoes. Cover and return to boil for 15 minutes. Lower to medium-high heat, add carrots and onion. Boil 20 minutes or until potatoes are fork-tender. Drain potatoes, carrots and onion in colander. Peel potatoes. In large bowl, combine and mash peeled potatoes, carrots, onion, dill, butter, sour cream, parsley, salt and pepper. Heat all ingredients thoroughly before serving. Can be made ahead and microwaved. Serves 8 to 10.
Brown pork chops on both sides. Pour off excess fat. Top pork chops with onion. Mix rest of ingredients together and put over pork chops. Cook slowly on top of stove for 45 minutes. Serves 4.
Brown hamburg, sausage and onion. Boil noodles and drain. Mix together with Prego. Layer with pepperoni. Bake at 350° for 30 minutes. Add Mozzarella cheese on top and bake 10 minutes longer.
Mix squash, green peppers, onion, pimentos and pickling salt and let sit overnight, then drain and rinse in cold water. Bring 2nd part to a boil and add the 1st part. Boil 30 minutes. Stir often. Place into jars and seal.
Combine first 5 ingredients and let it sit, stirring occasionally, for 1 hour. Chop fine in a food processor. Stir together the coconut, pecans and fruit mixture until it holds together. Shape 1 teaspoon dough into ball and roll in sugar. Store in airtight container lined with wax paper; separate layers. Keeps a long time in a cool place. Makes 36.
Cook macaroni; drain. Add all ingredients. Add mayonnaise to moisten and season to taste. Serve on lettuce or crackers.
Mix all together well. Drop on cookie sheet with spoon. Bake at 350° until light brown.
Mix all ingredients, adding small amounts of clam juice as needed to moisten. Serve chilled with dipper chips, celery and/or simple crackers. Sprinkle with paprika for color.
Cube pound cakes; place on cookie sheet in oven at 300° for 1/2 hour, day before. Store in dry place overnight.
Thoroughly beat all ingredients except eggs and nuts. Add eggs, beat gently until blended. Fold in nuts. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes.
Remove rind from orange and lemon. Cut up the fruit; remove seeds. Place orange, lemon and pineapple into blender. Blend until pureed. Add milk, corn syrup and 1 1/2 cups of water to mixture and blend well. Stir in cherries. Pour into a large freezer container. Freeze until firm.
Combine first 3 ingredients, beat until smooth, add remaining ingredients, stir. Pour into lightly greased mold and freeze until set, 2 hours or longer.
Combine the soup and the milk and then layer: soup mix, cooked potatoes, meat, onion, fresh mushrooms and cheese slices. Bake at 350° for 1 hour. Serves many.
Cut off root and tough leaves from leek. Cut leek lengthwise in half; rinse to remove sand. Cut leek into slices. Peel and cut potatoes into 1/2-inch pieces.
Peel, core and slice the apples. Cover with water and cook until soft. Add honey and spices. Cook until fairly thick.
Peel onions and cut into thin slices. Pour over boiling water and leave to cool. Spread the bread thinly with butter and sprinkle over half of the dill. Drain the sardines and arrange 2 on each piece of bread. Cut the tomatoes into thick slices. Place the drained onion and tomato slices on the sardines and top with cucumber mixed with mayonnaise or sour cream, sugar and remaining dill. Serves 4.
Coarsely chop or crumble sausage. In a 4 to 5-quart pan over medium heat, stir sausage until well browned, 15 to 20 minutes. Discard drippings. Add hominy, creamed corn and corn kernels. Cook, uncovered, stirring occasionally, until hot, about 5 minutes. Mix cornstarch with broth. Stir into pan and continue stirring until mixture boils. Ladle stew into 4 wide bowls. Garnish with radishes. Serves 4.
Boil first 2 ingredients until sugar dissolves (just bring to a boil). Remove from heat and add peanut butter, mix well. Pour over Rice Krispies. Put in buttered 9 x 13-inch pan. Sprinkle butterscotch and chocolate chips on top. Bake about 4 minutes at 350°. Spread chips to cover top.
Adjust rack to center of oven. In large bowl of electric mixer, cream butter. Add salt, vanilla and brown sugar and beat well. Add flour. Add nuts and chocolate morsels. Dough will be stiff. With teaspoon or your fingers, place small mounds of dough in an unbuttered 10 1/2 x 15 1/2 x 1-inch jelly roll pan. With floured fingertips, press dough firmly to make even layer; it will be thin. Bake at 350° for 25 minutes, reversing pan front to back to ensure even baking. Cake will be golden brown. Cool pan only a minute or so; cut into small bars.
Beat eggs, then add milk and beat until fluffy. Add other ingredients and mix well. Pour into ice cream freezer. Add milk until freezer is 2/3 full and then freeze.
Combine all ingredients in a large saucepan. Heat to boiling. Keep hot. Baste chicken or dip in sauce before they are put on grill. Baste and turn at least four times. Allow about 45 minutes cooking time. Enough sauce for ten servings, 15 to 20 "parts" or 10 to 12 half chickens.
Thoroughly mix together all ingredients. Form into balls about 1 1/2-inch in diameter. Makes 24 to 28 balls. Divide into 2 parts. Slowly brown half the balls on all sides in 3 tablespoons fat. Remove balls to hot platter. Make gravy in same skillet. At the same time, bake rest of beef balls in large casserole in moderate oven at about 350°. Bake about 20 minutes; cool. Cover and freeze or refrigerate until needed for other dishes.
You will need a blender, scoop, measuring cup and spoons and 2 glasses and straws.
Melt butter and set aside. Mix cheese and sugar. Add eggs, lemon juice and vanilla. Add flour and cornstarch. Add butter and stir. Fold in sour cream. Bake in ungreased spring-form pan in 325° oven for 1 hour. Turn off oven and leave cake in oven for 2 more hours. Cool before cutting cake. Time: 3 hours.
Mix all ingredients. Knead until smooth. You can leave overnight in refrigerator. Punch down and make into rolls. Let rise until nice and high, about 1 1/2 hours. Make into 10 inch circle. Butter each circle and cut in half. Make 6 pie-shaped pieces. Start from big end and roll into crescent rolls. Bake at 350° for 15 minutes
Arrange peach halves in a baking dish; fill each with 1 tablespoon concentrate and 1/2 teaspoon preserves. Sprinkle with coconut.
Mix all ingredients and shape into 1-inch balls. Bake at 350° for 10 to 12 minutes. Makes 8 dozen.
In a saucepan, melt butter and add remaining dry ingredients. Add shrimp and stir well to coat. Divide shrimp on 6 (12 x 18-inch) pieces of heavy-duty foil. Fold foil around shrimp, sealing edges well. Grill over hot coals, about 8 minutes. Turn and grill until done, about 6 minutes. Serves 6.
Cook ground beef until brown. Drain. Cook lentils in water until soft. Drain. Mash, cool and fry lentils with some butter. Mix lentils with ground beef. Add taco mix. Mix well.
Cream butter, sugar and eggs; mix well. Add dry ingredients, blend well. Add pumpkin and water, mix well. Stir in floured raisins, if desired. Pour into greased and floured loaf pans. Bake at 400° for at least 30 minutes.
Bring to a boil. Add cucumbers. Bring to a boil. Seal in sterilized jars. Makes 3 quarts.
Beat oleo 30 seconds. Add half of flour, brown sugar, sugar, eggs, baking powder, soda, cinnamon, cloves and vanilla. Beat well. Add remaining flour. Add oats, carrots and raisins. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
In 1-quart saucepan, combine all ingredients. Over medium heat, heat to boiling, stirring constantly. Reduce heat to low; simmer, uncovered, 8 minutes, stirring occasionally. Use to glaze poultry or ham during roasting. Makes 1 3/4 cups.
Preheat oven to 350°. Cover bottom of an 8-inch Teflon coated pan with uncooked oatmeal. Cover oatmeal with mixture of sliced apples, juice, raisins, cinnamon, nutmeg and honey. Cover tightly with foil and bake for 1 hour. Remove foil. Sprinkle cobbler with cereal. Bake for an additional 15 minutes. Yields 8 servings.
In a large skillet, over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes.
Cut ham into pieces. Dice celery, carrots, onion and zucchini. In a 5-quart saucepot, add all ingredients. Cook until vegetables are tender. Stir in tomatoes, chicken broth, spinach, beans and 2 cups water. Cook over low heat. Makes 5 main-dish servings, about 240 calories, 6 g fat, 9 mg cholesterol.
Mix well, then pour half of mixture into greased and floured Bundt or angel food pan. Sprinkle with mixture of 1/2 cup brown sugar, 1 teaspoon of cinnamon and 1/4 cup chopped nuts. Pour rest of batter on top. Bake for 1 hour at 350°.
In skillet sprayed with nonstick cooking spray, cook onion, green pepper and Italian seasoning until tender-crisp. Add tomatoes; cook and stir for five minutes. Cut pitas in half horizontally, making 2 flat circles. Sprinkle 1 tablespoon cheese on each pita half. Top with tomato mixture, then remaining cheese. Bake in 400° oven for 10 minutes. Serve immediately. Serves 4.
Mix all ingredients and mold into a rounded flat loaf. Spread 2 tablespoons or more ketchup on top and bake 15 to 20 minutes on High in microwave oven.
Mix cake as directed on box. Bake three layers. Cool cake completely. Spread the Cool Whip between the layers. Frost cake with your favorite chocolate icing.
Soften cream cheese. Mix with Marshmallow Creme and lime juice. Serve with assorted fruits.
Combine finely ground tomatoes, celery, onions and salt; put in cheesecloth bag to drain overnight. Next morning, combine vinegar, sugar, pepper and spices together. Boil vinegar solution altogether for 10 minutes. Add tomatoes from cheesecloth; stir well and bring to rolling boil for 20 minutes. Pour into jars and seal.
Combine all ingredients except cheese and mix well. Pour into a greased 2-quart casserole. Bake at 350° for about 20 minutes. Remove from oven; sprinkle with cheese and bake about 5 minutes longer.
Combine first 5 ingredients. Stir over low heat. Bring to a boil over medium heat. Boil for 5 minutes (to a soft ball stage). Remove from heat. Stir in chocolate and vanilla until chocolate is melted. Pour into a buttered pan.
Bring to a boil the vinegar and water. Add milk and bring back to a boil.
Peel eggplants; slice into rounds 1/2-inch thick. Sprinkle both sides with salt. Place in a deep bowl. Cover with cold water. Place plate on top to keep slices submerged. Let stand 1 hour. When ready to use, rinse and drain. Saute meat in butter until color is gone. Add onion; cook until soft. Drain off fat. Mix in tomato sauce, water, parsley, all spice and pepper. Simmer, uncovered, until liquid is absorbed. Cool 30 minutes. Beat eggs to a froth. Stir into meat. Add Parmesan cheese, 3 tablespoons bread crumbs, salt and pepper. Butter a 13 x 9 x 2-inch dish. Sprinkle remaining bread crumbs on bottom of dish. Arrange 1/3 eggplant slices over crumbs. Cover with meat mixture. Add another layer of eggplant slices, then rest of meat. Top with eggplant slices. Pour Moussaka Sauce over all. Bake 1 hour at 375° or until set. Remove from oven; let stand 10 minutes.
Cook livers 5 to 10 minutes (can do eggs at same time); start with cold water. Blend all ingredients, except butter or margarine, in blender until smooth. Add butter and blend again. Refrigerate overnight. Serve with crackers.
Look through the beans and pick out all the rocks and rotten looking beans. Throw that away and wash the good ones at least 2 or 3 times with clean water. Don't leave any of those beans in my sink for me to have to clean out later. Drain all the water out and put the beans in a large pot. Fill it almost to the top with cold water. Add your cut up meat to the pot. Bring it to a boil. Cut down to about medium heat and cook until done, about 2 1/2 to 3 hours. Season with salt and simmer until you're ready to eat.
Mix in order given, stir until sugar is dissolved. Pour into gallon-sized ice cream freezer and freeze.
Combine crumbs, melted butter and powdered sugar. Firmly press over bottom and up sides of 8 or 9-inch pie plate. Place in freezer while preparing filling.
Mix together the first 6 ingredients. Mix together the buttermilk, egg and vegetable oil. Combine wet and dry ingredients; cook on griddle.
Heat oven to 350°. Blend together cake mix, eggs and pie filling in large mixer bowl. Beat at medium speed 2 minutes. Combine sugar and cinnamon. Spread half of batter in greased 9 x 13-inch pan. Sprinkle half of sugar and cinnamon over batter. Repeat with rest of batter and remaining sugar and cinnamon. Bake 30 to 35 minutes or until pick comes out clean.
Add all ingredients, except raisins and pecans, in a large mixing bowl and mix well. Bake at 325° in 13 x 9-inch cake pan for 30 minutes. Cool. Serve plain or with icing.
Sprinkle rice over bottom of 2-quart casserole. Layer sausage over rice and onion over sausage. In separate bowl, mix water and soups; pour over rice and sausage. Bake at 325° for 1 hour.
Grease 9 x 13-inch pan. Spread nuts in bottom of pan. Spread coconut over nuts. Mix cake mix according to directions on box. Pour over coconut. Soften oleo and cream cheese; add confectioners sugar. Mix well. Pour on top of cake batter. Bake at 350° for 45 minutes or until cake separates from pan. Looks like an earthquake hit it, but very delicious. They will want seconds.
In saucepan, bring to boil jello, water and sugar. Remove from heat and add cream cheese, baby food and pineapple. Whip evaporated milk until stiff. Fold cold mixture into whipped milk. Add pecans and mix. Pour into dish and sprinkle with a few finely chopped pecans. Chill and serve.
Cook the black-eyed peas, vegetables and seasonings, all in a large pot. Bring the mixture to a rolling boil, then reduce heat. Simmer for 2 hours, adding water if needed. The pot should have a heavy lid. This dish is excellent to serve with hot cornbread.
Mix dates, flour, milk, 1 cup brown sugar and baking powder and place in 8-inch pan. Mix white sugar and 1/4 cup packed brown sugar and sprinkle mixture evenly over top of dough. Dot with 2 tablespoons butter and nuts. Over this pour the boiling water. Bake at 375° until thick (30 minutes.)
Butter a 9 x 13-inch cake pan; line pan with bread cubes. Combine eggs, salt, mustard and milk. Pour over bread; let stand overnight in refrigerator. Bake covered for 50 minutes at 350°; uncover and bake 10 minutes longer.
Brown beef and onion in skillet. Drain. Add salsa. Simmer for 5 minutes. Meanwhile, prepare rice as directed. Serve beef mixture over rice.
Brown ground beef; drain well and add salt. Prepare salad by tearing lettuce into bite size pieces in a very large bowl. Add onion, tomatoes, cheese, corn chips and meat to salad. Pour dressing over mixture and toss to combine. Garnish with additional corn chips, tomato slices and shredded cheese. Serve immediately.
Mix liquids. Pour in pie crust. Freeze. Use yellow or pink food coloring for color.
Mix all together well. Form into ball. Roll into a ball. Roll in finely chopped pecans; chill. Serve with crackers.
Heat oven to 350°. In	medium	saucepan, mix rice and soup. Put in greased 9-inch pie pan; press firmly to bottom and sides to form crust.
Boil sweet potatoes in skin. Cool. Skin potatoes. Add butter and mash. Add sugar. Mix well. Add eggs, one at a time. Add milk and flavoring. Add cinnamon, more or less to taste, and salt. Pour into 12 x 9-inch baking dish. Bake at 375° for 30 minutes. Add marshmallows to top and continue baking until brown.
Peel peaches and set aside. Mix all ingredients except peaches. Stir until sugar dissolves. Add peaches; churn until frozen. Makes 1 gallon.
Cook meat and drain grease. Saute onions, mushrooms, green pepper and garlic. Add meat, except sausage (you can cut up some of the link sausage, but leave some whole to go on top for decoration). Add eggs and cubed cheese, stirring occasionally. When almost done, add tomatoes. Put sliced cheese on top and remove from fire; cover. Add hot coals on top of lid. Cook until cheese is melted and slightly brown. Place remaining sausage on top. Serve with toast and salsa.
In a large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink. Break into 3/4-inch crumbles. Remove meat with slotted spoon; drain off drippings. Season beef with 1 packet seasoning from Ramen noodle package; set aside.
Mix sugar and cinnamon in small bowl. Grease a 10-inch Bundt pan. Sprinkle with 1 tablespoon sugar mixture. Combine applesauce, cake mix and eggs in mixer bowl. Mix using package directions. Pour 1/2 of the batter into prepared pan. Sprinkle with remaining sugar mixture. Top with remaining batter. Bake at 350° for 35 to 45 minutes or until cake tests done. Cool in pan for 15 minutes. Invert onto serving plate. Yield: 16 servings.
Cream together the shortening and sugars. Add eggs and vanilla. Set aside. Mix flour, soda and salt together. Add flour and sugar mixture. Mix well. Add oatmeal, raisins, coconut and nuts. Mix thoroughly. Roll into small balls, about 1 teaspoon size. Bake at 400° for 10 minutes on a greased cookie sheet.
Cut loaf of bread in half lengthwise, then crosswise into serving size pieces. Mix chilies, butter and garlic. Spread on bread. Top with mixture of the mayonnaise and cheese. Bake in a 400° oven until bubbly. Serve at once. Yields 24 servings.
Bring beans and 6 cups water to boil in a heavy 3 to 4-quart pot over high heat. Boil 2 minutes; remove from heat. Cover and let stand for 1 hour. Drain. Add 6 cups fresh water and bring to a boil over high heat. Reduce heat to low; cover and simmer 1 hour or until beans are almost tender. Drain. Heat oven to 350°. Mix broth, tomato sauce, molasses, Worcestershire sauce, mustard, salt, pepper and celery salt in a deep 3-quart casserole. Gently stir in beans, onion, bacon and apple. Cover and bake 2 hours or until beans are tender. Uncover and bake 1 hour longer until sauce has thickened and top is browned. Makes 7 cups.
Lightly salt and pepper chicken breasts. Melt butter in skillet and saute chicken for 5 to 8 minutes, turning once to cook on all sides. Place chicken in ovenproof serving dish. Add lemon juice to butter in skillet. Stir cornstarch into cream and slowly add it into skillet mixture, stirring constantly, on low heat. Pour over chicken. Sprinkle with Parmesan cheese and broil until golden brown. Good with rice. Makes 4 to 6 servings.
Break angel food cake up into pieces and spread in bottom of a 9 x 13-inch pan. Mix pudding and milk. Pour over cake. Mix bananas, pineapple (drain half the juice) and strawberries. Put on top of cake. Spread Cool Whip over top. Refrigerate.
Mix together first 6 ingredients. Add water to obtain desired thickness. Cook about 2 hours until meat is tender. Salt to taste. Add potatoes and cook until potatoes are done. Can also be made in crock-pot.
Saute celery, carrots and onions in butter until tender. Add soup, broth, parsley and hot pepper sauce. Simmer 20 minutes. Add milk; heat. Just before serving, stir in cheese. Do not boil. Yield: 4 to 6 servings.
Score and place whole cloves in ham. Cover with a mixture of spicy mustard and brown sugar. Cook in oven at 350° for about 7 hours or until nice and brown and crispy.
Beat the egg thoroughly and add the salt and milk. Have the bread cut in thin slices. Dip them in the milk, allowing each to absorb some. Brown in a buttered frying pan or on a griddle. Butter and serve hot with sugar and cinnamon or syrup.
Shred lettuce in bowl. Place drained peas over lettuce. Layer with green pepper, onions, mayonnaise, eggs, bacon and cheese.
Cream shortening, eggs and sugar until smooth. Add yeast, then add 1 cup warm milk. Add 4 cups flour. Mix well and set aside to rise for 2 hours. Melt butter. Dump dough on floured board and divide into 2 portions. Roll dough and cut into slices. Dip strips of dough into melted butter and layer into tube pan (or may place loaf of dough, dipped in butter, in a tube pan). Bake 1 hour at 325°.
Prepare mashed potatoes. Mix in Cheez Whiz. Put potatoes into a greased casserole dish. Bake 15 to 20 minutes at 350°.
Cut off top loaf (about 1/3) and hollow out remainder. Mix all ingredients together. Fill hollow in bread with above mixture and wrap in foil (do not put top on the bread). Bake 3 hours at 250°. Cut top and bread from center of loaf into small pieces for dippers. You will also need an extra loaf to cut for dippers. Later, break off pieces of the loaf itself. Eat the whole thing!
Brown meat; add all ingredients. Mix well and place in baking dish (9 x 13-inches). Top with can of Chinese noodles. Bake 1 1/2 hours at 325°. Serves 8.
Thaw hash browns. Fold all ingredients into a large bowl. Spoon mixture into a 9 x 13-inch baking dish. Bake, covered, at 350° for about 1 hour. Bake, uncovered, for 5 minutes longer.
Sprinkle yeast on warm water; add a pinch of sugar to make sure it bubbles and yeast is active. In large bowl, combine yeast mixture, warm milk, sugar, salt, cinnamon, ginger, clove, coriander and oil. Stir in pureed orange and egg and work in flour 1 cup at a time. When dough becomes too stiff to work with a spoon, turn out on floured board. Knead in as much flour as it will take. Dough will be very smooth. Rinse bowl and oil it lightly. Ball up the dough and place in bowl. Cover with plastic wrap and put it in a warm place to rise. When doubled in bulk punch down and divide into 2 and shape into loaves. Cover and let rise again until almost doubled. Brush tops with egg wash and bake at 400° for 40 to 45 minutes.
Brown beef, onion and garlic in 1 tablespoon butter or margarine. Drain. Add tomato sauce, olives, chili powder, salt and pepper. In a round 2-quart casserole dish, alternate layers of tortillas, meat sauce and 1 1/2 cups cheese. Sprinkle remaining 1/2 cup cheese over top. Pour water at edge of casserole into bottom. Cover and bake at 400° for 25 minutes. Uncover; let stand for 5 minutes before cutting into wedges. Serves 4.
Combine all ingredients and beat for 3 minutes. Bake at 325° for 25 minutes. Makes 3 (9-inch) layers.
*BLKLIN steeped in hot water for 20 minutes, strained and applied in compress form to the eyes for imflammation or congestion (puffiness). Refrigerate and use cold tea twice a day for refreshing and toning of the skin tissue around the eyes.
Bring cabbage, bean sprouts and celery to a boil, then drain. Stir-fry chicken for 3 minutes. Add water chestnuts, garlic and soy sauce to chicken and stir-fry for 5 minutes more. Mix fried and boiled vegetables (you can add more soy sauce if needed). Let stand for a few minutes. Roll into skins; seal with beaten egg. Deep-fry until crisp.
Cook squash, onion, water and margarine until tender. Add eggs, milk, cheese and crackers; mix well. Pour into a casserole dish that has been sprayed with nonstick vegetable spray. Bake at 325° until top is slightly browned.
Mix in order given. Add soda to sour milk. Mash bananas thoroughly before adding to mixture. Bake 1 hour at 300°. Use two loaf pans.
Mix all ingredients together and pour into baking dish. If desired, may cover with slivered almonds. Bake in 350° oven for 40 minutes.
Mix all ingredients. Use loaf pan. Bake 1 hour at 350°.
Melt caramels and milk. Beat 2 to 3 minutes. Add pecans. Drop on wax paper. Melt chocolate chips with 1/2 block paraffin. Dip caramels in chocolate mixture. Let cool.
Cut wieners crosswise into thin circles. Pour soup into saucepan. Slowly add 1 soup can milk, stirring until mixture is smooth. Cook over medium heat; stir until mixture is hot. Do not boil. Add wiener slices to soup. Cook over medium heat for 5 minutes more. Do not boil. Pour soup into bowls. Sprinkle with Parmesan cheese.
Cut fowl into pieces suitable for serving. Brown the pieces in the oil and then remove from pan. Slice the onion and fry in the same oil. Add water and the salt; bring to a boil. Add chicken pieces and cook until tender. Add peanuts or peanut butter and continue cooking 20 to 30 minutes.