HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease two 9-inch layer cake pans. Line with wax paper. Grease wax paper. Prepare mix for "cake-like" brownies. Pour into pans. Bake at 350° for 20 minutes or until top springs back. Cool. In large bowl mix milk and pudding mix. Beat. Chill 5 minutes. Fold in Cool Whip. In large serving bowl, place 1 layer brownies, pudding and strawberries (in that order). Repeat layers. Refrigerate.
Peel potatoes if skin is tough, otherwise, just scrub and rinse. Cut potatoes into slices, being carefully not to slice all the way through the potatoes. Put potatoes on a baking dish and fan them out slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven and sprinkle with cheeses. Bake for another 10 to 15 minutes, until lightly browned, cheeses are melted and potatoes are soft inside. (Recipe can be microwaved.)
Cut potatoes into small cubes. Cook until done. Drain well. Cool. Add pickles, celery, olives, pepper and onion; mix mayonnaise as desired. Top with paprika.
Mix butter, marshmallows, coloring and vanilla in frypan. Heat until a smooth consistency. Add corn flakes. Working quickly with buttered fingers, use a tablespoon to remove some mixture; shape into wreaths and put on waxed paper. Sprinkle with colored sugar decorating sprinkles. Be careful; mixture will be hot.
Slice potatoes very thin. Slice onions and peppers. Brown hamburger. In a baking dish, layer potatoes, meat, onion, rice and peppers and cover with tomato juice. Cover and bake at 350° for 1 hour.
Mix cream cheese and cottage cheese until smooth. Add Taco seasoning mix. Blend thoroughly. Spread on plate. Spread sour cream on top of cheeses. Add shredded lettuce, chopped tomatoes, chopped scallions, chopped black olives, top rest with shredded Cheddar cheese.
Combine peaches, pears and pineapple. Sprinkle dry pudding over fruit. Add strawberries. Do not stir. Refrigerate 24 hours. Add bananas. Serve.
Combine all ingredients; blend with fingers, fork or pastry blender. Press evenly on bottom and sides of 9-inch pie plate. Refrigerate until ready to fill.
Blend crumbs, cheese, parsley, salt, pepper and garlic. Place in shallow dish. Dip each chicken piece in butter and then roll in crumb mixture. Arrange in shallow foil-lined pan. Drizzle remaining butter over chicken. Bake uncovered at 350° for 1 hour. (Do not turn.)
Mix all ingredients together, blending well. Pour into 2 to 3 loaf pans or 1 Bundt pan. Bake at 350° for 1 hour.
Mix thoroughly pretzels, margarine and brown sugar. Spread in oblong Pyrex dish. Bake 10 minutes at 350°. Cool. Mix together 10x sugar, cream cheese and 1/2 Cool Whip. Spread over cooled first layer. Dissolve strawberry jello in water. Add frozen strawberries. Cool, then spread over cream cheese layer. After it congeals, spread other 1/2 carton Cool Whip on top.
Line a 13 x 9-inch pan with whole graham crackers. Melt the margarine in a pan and add sugar, egg and milk. Cook until boiling. Add coconut, pecans and 1 cup ground graham crackers. Mix together. Pour over whole crackers in pan. Top with whole crackers; press down slightly. Top with icing. Refrigerate. This is best if made the day before.
Mix and shape into balls. Melt chocolate chips and add shortening. Dip balls into chocolate. Place on wax paper until set.
In ungreased 9 x 13-inch pan, place pineapple and apples. Sprinkle with cake mix. Dot with margarine. Bake at 350° for 1 hour. Cover with Cool Whip when ready to serve.
Boil pineapple and cherry juice and pour Jell-O. Let cool. Add remaining ingredients.
While potatoes are warm, pour dressing over; chill 2 hours. Add celery and onion. Chop egg whites; add. Sieve yolks; reserve some for garnish. Combine remaining sieved yolk with mayonnaise, sour cream and horseradish mustard. Fold into salad. Add salt and celery seed to taste. Chill 2 hours. Add cucumber. Sprinkle reserved yolk over top. Makes 8 servings.
Mix all ingredients together and freeze. Allow to thaw about 10 minutes before serving. Cut into squares and serve.
Joint the chicken. Chop the ginger and 2 green chillies fine. Slit remaining chillies and fry in melted butter with cardamoms, ginger and garlic. Add chicken pieces and fry until evenly browned.
Slice cucumbers and onions. Let stand overnight in 1 gallon of water mixed with 1 cup salt. Drain next morning real well. Mix sugar, vinegar, 1 cup of water and 1 teaspoon each of salt, celery seed, mustard seed and turmeric. Boil 5 minutes. Pour into jars and seal. The seed may be put into small cloth bags and that way seed are not in the jars.
Heat oven to 425°. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3 inch strips of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes. Makes 6 servings.
Thaw broccoli slightly and arrange in a 9 x 13-inch glass baking dish. Space chicken evenly atop broccoli and season with 1/2 Nature's seasoning and bacon. Microwave on High for 20 to 25 minutes or until chicken is no longer pink. Combine soup and Cheddar cheese and spoon over chicken and broccoli, sprinkle other 1/2 of Nature's seasoning. Cook for 5 minutes on High. Sprinkle French fried onions and Parmesan cheese. Cook 3 minutes. Serves 6 people.
Combine first 10 ingredients; mix well. Beat in sweet potatoes. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 30 to 35 minutes longer or until knife inserted near center comes out clean. Cool. Serve with whipped topping.
Combine first five ingredients. Set aside. Dip chicken in Italian dressing. Dredge in bread crumb mixture. Place in baking pan coated with Pam. Bake at 350° for 45 minutes.
Sift flour, baking soda, cardamon and mace. Set aside. Combine sugar and oil; beat thoroughly, then add eggs, beating well. Stir in honey and dry ingredients. Shape into balls and roll in a cinnamon and sugar mixture. Bake on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes approximately 8 1/2 dozen.
Beat butter for 30 seconds; add sugar and beat until fluffy. Add vanilla and 2 teaspoons water; beat well. Stir in flour and pecans; shape into 1-inch balls. Place on an ungreased cookie sheet. Bake in a 325° oven about 20 minutes. Cool. Gently shake a few cookies at a time in a bag with powdered sugar.
Cream butter. Add sugar and egg yolks. Beat. Add water or milk mixed with rind, juice, salt and flour. Mix well. Fold in stiffly beaten egg whites. Pour in unbaked crust. Bake at 350° for 45 minutes.
Preheat oven to 300°. Prepare Chocolate Crumb Crust. Stir together margarine and cocoa until smooth. In bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs and vanilla, then flour. Measure 1 1/2 cups batter into medium bowl. Beat in cocoa mixture. Spoon half the vanilla batter into prepared pan, then half the chocolate. Repeat. With knife, cut through batters to marble. Bake 50 to 60 minutes or until center is set. Cool, then refrigerate.
Sprinkle coconut in greased pan. Sprinkle nuts on top of coconut. Mix cake mix as directed and pour over coconut and nuts. Mix margarine and cream cheese; mix well and add powdered sugar. Drop by teaspoon on top of cake mixture. Cook for 35 minutes at 325°.
Slow cook chicken on open grill. Season with garlic powder, salt and pepper to taste. Baste with Italian dressing often to keep moist. Serves 4.
Combine pudding mix,	egg yolks and milk. Cook over medium heat, stirring constantly, until it comes to a full boil. Remove from heat.	Layer wafers and bananas in a 1 1/2 quart dish. Pour pudding mix over all. Beat egg whites at high speed of mixer until frothy. Add sugar slowly, continuing	to beat until stiff	peaks form. Spread over pudding. Bake at 450° until lightly browned.
Mix liquor together first. Separate the egg yolks from whites. Beat yolks, then add sugar and mix well. Add liquor mix, drop by drop, to egg mixture, while slowly beating the eggs (if you do this too fast it will curdle the mixture). Add milk and cream; continue to slowly mix. Add 1/2 tablespoon nutmeg and cinnamon to the mixture. Beat egg whites until stiff; fold into mixture. Let set in cool place for several days. The mixture will be very thick. When ready to serve, stir mixture and let set for about 5 or 10 minutes.
Mix ingredients in order given. Fold in small carton Cool Whip. Pour in cooled, baked pie crust. Chill for 2 hours.
Lightly brown meat; add onion and cook until just tender. Add seasonings, beans and soup. Pour into greased 1 1/2-quart casserole. Mash hot potatoes; add milk and egg. Drop in mounds over meat. Bake at 350° for 25 to 30 minutes or omit potatoes and use biscuits on top.
Add sugar and egg; blend together. Sift baking powder, flour and salt together. Add to creamed mixture alternately with the milk. Stir in vanilla. Roll out 1/16-inch thick on pastry cloth. Cut in Christmas designs. Brush with egg white. Decorate. Bake at 350° for 10 to 12 minutes.
Cook celery in salted water until tender; drain. Add water chestnuts and soup; mix well. Pour into well greased casserole dish. Top with bread crumbs. Bake at 350° for 30 minutes. Yields 6 servings.
Mix all ingredients together and pour into lightly greased 9x9 pan. Bake at 350° for 30-45 minutes.
Put 2 quarts water in pot. Add salt and margarine. Bring to a boil. Add the spaghetti. Let cook for 10 to 12 minutes. Roll beef into small balls. Put in skillet and brown. Cook until beef is done. Drain spaghetti and beef. Spoon beef into spaghetti. Pour in spaghetti sauce. Add 1/2 can water. Let simmer for 15 minutes.
Butter the bottom of baking dish. Layer the apples in dish and sprinkle remaining ingredients over apples. Bake, covered, at 350° for 30 minutes, then take cover off and bake 30 more minutes.
Mix coconut and pecans together and put into a greased 13 x 9 pan. Mix cake mix according to directions on box and pour on top of coconut and nuts. In saucepan, melt oleo and cream cheese. Heat until mixture is warm enough to stir in 1 pound box of confectioners sugar. Spoon over top of cake mix. Bake at 350° until done. Do not cut until cooled.
Place bread pieces in bottom of greased 9 X 13 pan (grease with butter). Mix other ingredients together and pour on top of bread. Bake at 350 degrees for 1 hour. Serve with cream or top with ice cream.
Mix butter and flour as for pie crust. Work in the sour cream and sugar. Pat dough into 16 x 12 x 2-inch pan. Spread over it a thin layer of raspberry preserves.
Preheat oven to 350°. Grease 9 x 13-inch pan. Mix together the cake mix, 2 eggs and butter. Spread onto the greased pan. Blend the remaining eggs and other ingredients. Pour on top of batter. Bake at 350° for 40 minutes.
Grate the cheese. Cream the butter and cheese. Sift flour, salt, pepper and garlic salt together. Add to cheese and butter mixture along with Worcestershire sauce. Knead on board. Form in 1-inch rolls and wrap in waxed paper. Leave in refrigerator overnight. Slice in thin slices. Bake on cookie sheet in a 325° oven 15 to 20 minutes or until done.
Mix mayonnaise, sour cream and Ranch salad dressing mix. Stir in remaining ingredients. Chill.
Mix everything except soup and chips. Spread soup over mixture. Add chips on top. Bake at 300° for 1/2 hour.
Bring to a boil the water, salt and vinegar. Pour over medium cucumbers that have been packed into 1/2-gallon jars along with the following: To each jar, place large bunch of fresh dill weed, 3 cloves of garlic, 2 pods hot pepper and 1/4 teaspoon alum. Pour boiling solution over this and seal immediately. Let stand 6 weeks before opening.
Mix all together and pat in pan 10 x 13-inch. Bake for 20 minutes at 350°.
Cook chicken, cut into bite-size pieces and set aside. Cook pasta and drain. Saute mushrooms, butter, garlic salt and parsley. Add chicken to mushroom mixture and let set to blend flavors.
Take 5 egg yolks and put in a large microwave bowl. Save egg whites in a saucer. Stir yolks and add flour and sugar. Mix well. Add a little bit of milk until it is smooth. Then add remaining milk and water and stir. Cook in microwave for 3 minutes. Keep repeating until mixture is thick. Add vanilla. Layer wafers, then bananas, then pudding mixture. End with pudding on top.
Mix all ingredients, except tomato sauce and oregano. Then bake at 350° for 30 minutes. Then pour tomato sauce over loaf and sprinkle with oregano. Bake another 20 minutes.
Cut kiwi and banana into chunks. Place all ingredients in a food processor very briefly. This has an interesting, different taste. Yields 3 servings. Has 130 calories, fat free.
Pour juices and water in bottom of a percolator. Put spices in basket of percolator and perk as you would for coffee.
Mix ingredients (except icing) in order given, adding all dry ingredients a little at a time. Add eggs one at a time, beating well after each addition. Grease three 7 3/8 x 3 5/8 x 2 1/4-inch baking pans. Bake at 350° for 1 hour or until tests done. A cream cheese and powdered sugar icing tinted yellow gives the look of autumn.
Mix all ingredients in 3-quart casserole dish. Microwave 8 to 10 minutes or until cereal is hot and crisp. Stir occasionally.
Combine vegetables, soup, 1/2 of the cheese, sour cream, pepper and 1/2 of the onion rings. Place in 2 qt. casserole dish. Bake at 350° for 30 minutes. Top with remaining cheese and onion rings and bake for 5 minutes more. 5 to 6 servings.
Sprinkle 18 x 24-inch strip of heavy foil with powdered sugar. Mix granulated sugar, Karo and water in large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310°, or until drops of syrup form hard and brittle threads in cold water. Remove from heat. Stir in flavored oil and coloring. Pour onto foil; break in pieces. Sprinkle with plenty of powdered sugar so it won't stick together. Store in airtight containers.
Soften cheese. Add sugar to cream cheese and mix well. Add flour. Blend in sour cream and Cool Whip. Pour this mixture into a graham cracker pie crust. Top with strawberries. Chill and serve.
Cream margarine and sugar; beat in egg, milk and vanilla. Stir in carrots. Combine flour, baking powder, cinnamon, salt and nutmeg and add to carrot mixture. Stir until blended. Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating. Pour batter into pan and bake at 350° for 20 to 25 minutes (a toothpick inserted in center should come out clean). Cool. If desired, remove from pan after cooling 10 minutes. Cool completely. Lightly sift powdered sugar evenly over a doily on top of cake; carefully remove doily to have a pretty design. Makes 9 servings.
Cook broccoli and onion in large skillet in oil until tender. Remove from heat; stir in cubed cream cheese, Parmesan cheese, egg and salt. In small saucepan, heat sauce. Separate dough into 8 rectangles. Overlap long sides of 2 rectangles 1/2-inch. Firmly press edges together. Roll to form 11 x 6-inch rectangle. Repeat with remaining rectangles. Spoon 3/4 cup cream cheese mixture onto each rectangle; spread to within 1/2-inch of edges. Starting at longest side, roll up. Cut each in half.
In a large mixing bowl, cream butter and sugar. Add the eggs, lemon peel, lemon juice and vanilla; mix well. Stir together flour and salt; gradually add to creamed mixture. Using a cookie press, shape into designs on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 400° for 8 to 10 minutes or until lightly brown around the edges. Yield: 6 dozen.
Mix all ingredients, except preserves. Shape mixture into ring. Fill center with preserves. Serve with crackers.
Mix cake mix, melted butter and 1/3 cup milk together. Press 1/2 mixture on bottom of a 9 x 13-inch pan. Bake at 350° for 6 minutes. Melt caramels; pour over cake. Cover with chocolate chips. Sprinkle remaining mixture over caramels. Bake at 350° for 15 minutes. Best when served warm.
Blend oil, garlic and tarragon in bowl. Brush over lamb; let stand 2 hours to marinate. Preheat broiler. Place meat flat side down on shallow baking dish. Brush with 1/2 mustard and broil 6 inches from heat for 5 minutes. Turn, brush with remaining mustard for 5 minutes. Blend cheese, parsley and bread crumbs. Sprinkle over meat and pat to adhere. Drizzle melted butter over meat. Turn oven to 450° and close door. Bake for 20 minutes until crumbs brown on top. Meat thermometer should register 130° rare. Let stand 10 minutes before carving.
In a large bowl, beat egg yolks. Stir in condensed milk, water and vanilla extract. Fold in cookies and whipped cream. Pour into aluminum foil-lined 9 x 5-inch pan. Cover and freeze 6 hours or until firm. Scoop from pan or peel off foil and slice.
Cream sugar and shortening well. Beat in eggs, one at a time; add nutmeg. Add buttermilk and the baking soda, which has been dissolved in 2 tablespoons warm water. Sift the flour before measuring, then sift 3 times with baking powder. Add to creamed mixture. Dough will be fairly soft, but is manageable if your board is floured well. Roll out to about 1/4-inch thick. I use a wide mouth canning jar lid as a cookie cutter so as to make the large cookie. Cut out and sprinkle sugar on top. Use greased cookie sheets. Bake at 350° approximately 15 minutes.
Brown hamburger and onion; drain off fat. Layer in casserole dish. Top with potatoes. Mix milk and soup; pour over all. Bake at 350° for 1 hour.
Soften unflavored gelatin in 1/2 cup cold water. Dissolve flavored jello in hot water and add unflavored gelatin in dissolved also. Add remaining cold water and chill until thickened. Coat sliced bananas and apple with lemon juice. Add other ingredients to thickened gelatin mixture and pour into 13 x 9-inch glass pan; chill until set. Prepare Spring Salad Topping and spoon over gelatin. Top with cheese. Serves 12 to 20.
Over medium heat in a saucepan, melt the jellied cranberry sauce. Add the lemon juice and orange gelatin and bring to a boil. Remove from stove and when cool enough, refrigerate for 8 hours or overnight.
Drain liquid from beans. Mix all beans, onion and pepper in large bowl. In separate container, mix remaining ingredients. Pour over bean mixture. Marinate overnight. Stir several times. Serve chilled. Keeps well.
Parboil potatoes in boiling water in a large saucepan about 1 minute. Blend soup and milk in a small bowl. Pour over potato mixture. Dot with butter and cover. Bake in a 375° oven for 1 hour or until done. Makes 4 to 6 servings.
Squeeze thawed spinach to get rid of excess water. Set aside. Saute onion in butter until transparent. Stir in spinach, salt, nutmeg and pepper. Let cool slightly. In large mixing bowl, combine Ricotta, Feta cheese and eggs; mix thoroughly. Stir in spinach mixture. Preheat oven to 350°.
Mix all ingredients. Can mix lemon juice with mayonnaise or cream cheese using mixer. Good as a vegetable dip or with crackers.
Beat the first 6 ingredients together. Add pecans. Pour into pastry lined pan. Bake at 375° for about 30 to 35 minutes.
Layer first 5 ingredients in large bowl. Pour chilled dressing over entire top. Cover with the bag of crushed chips. You may use as much lettuce, tomatoes and bell pepper as you desire.
Fill the chops, then brown them. Pour drained pineapple juice over and bake in a slow oven.
In large saucepan, over low heat, melt chips; add noodles. Coat well. Spoon onto waxed paper. Makes 3 or 4 dozen.
Mix in order the eggs, oil, sugar, vanilla and zucchini. Sift together dry ingredients: flour, salt, baking soda, cinnamon and baking powder. Add dry ingredients to egg mixture. Add walnuts and raisins. Pour in greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Beat eggs. Add sugar and continue beating until thick. Add flour to egg mixture; fold in apples and nuts. Pour into 8 x 8-inch greased baking pan. Bake in a 350° oven for about 45 minutes. Cool in pan. Serve plain or with whipped cream.
Mix all dry ingredients and add milk gradually. Cook until thick, then add vanilla and margarine. Pour into pie crusts.
Put the chicken in a large (1 1/2 to 2-quart) casserole dish. Pour the 2 cans of soup over the chicken. Mix the eggs, onion, stuffing and the milk. Pour the mixture over the chicken. Drizzle a little chicken broth over the dressing to make it moist. If getting brown before completely done, cover lightly with foil. Bake at 350° for 1 hour. Serve and enjoy!
Line casserole with chicken; add water chestnuts over chicken. Mix sour cream and soup. Spread over chicken and chestnuts. Melt margarine and put cracker crumbs and poppy seed into melted margarine. Spread over top of casserole. Bake at 325° for 30 minutes.
Mix pie filling, pineapple and milk together. Stir in Cool Whip. Serve chilled or frozen.
In 6-quart saucepan stir together sugar and milk. Add salt. Cook over medium-high heat to a rolling boil, stirring constantly. Reduce heat to medium, stirring only 2 to 3 times, cook to soft ball stage. Remove from heat. Add margarine, peanut butter and vanilla. Do not stir. Place pan in cold water for 15 to 20 minutes or until mixture starts losing its gloss. Add walnuts; beat mixture until very thick. Turn into 7 x 9-inch pan. Refrigerate until firm.
Heat oven to 375°. Trim crusts from bread. Spread butter on bread. Cut each slice into 5 strips. Place on ungreased cookie sheet. Bake 10 minutes.
Marinate wings overnight in Ziploc bag in mixture of soy sauce, brown sugar, dry mustard and garlic powder. Arrange in baking pan with marinade and bake at 375° for 1 hour and 15 minutes.
Thoroughly mix beef, onion, salt and pepper. Shape firmly into 4 oval patties. In skillet, brown patties; pour off fat. Stir in remaining ingredients. Cover; cook over low heat for about 20 minutes or until done. Stir and serve. Quick, easy and very good.
Cream shortening and sugar. Add eggs. Mix water and molasses; add alternating with dry ingredients, beating only enough to mix. Drop from a spoon to ungreased cookie sheet. Bake at 315° for 15 minutes.
Grease 9 x 13-inch pan. Dump pineapple in pan; spread evenly. Spread cherries on top of pineapple. Spread cake mix over the fruits. Spread nuts over top of cake mix. Place squares of margarine on top. Bake at 350° for 1 hour. Serve with Cool Whip or ice cream.
Mix all dry ingredients in a bowl. Make a well in center and add remaining ingredients. Blend well, for a medium firm dough. (if too sticky, add more flour). Form into 1-inch balls. Place on slightly greased cookie sheet. Bake at 400° for 10-12 min.
Slice steak in 1/4-inch strips. Sprinkle with paprika. Brown in margarine in large skillet or Dutch oven. Add beef broth and garlic. Simmer, covered, 30 minutes. Stir in onions and peppers. Cover and cook 5 to 10 minutes more.
Mix all ingredients except paprika and place in an oiled 2-quart casserole. Dust top with paprika and bake at 350° for 45 minutes. Serves 6.
Preheat oven to 350°. In large bowl, blend together egg, butter and liquid. Stir in chicken, stuffing mix and cheese; mix until well blended. Press and shape into 1-inch balls. Place on greased baking sheets and bake 12 minutes or until golden brown. Makes approximately 3 dozen.
Sift flour, baking powder and salt 2 or 3 times. Cream together butter, Crisco and sugar. Add eggs, one at a time. Add flour and cocoa with milk. Add vanilla and cream until smooth. Bake at 350° for about 1 hour.
Cook over medium heat. Stir constantly until thick. Boil 1 minute. While hot pour over fruit. Refrigerate several hours uncovered. Use chunk pineapple, 3 medium apples (red and green), bananas and mandarin oranges.
Brown ground beef and pork; drain and cool. Add grated cheese, oregano and Worcestershire. Spread on rye squares. Top with olives, mushrooms, etc. Bake at 350° for 10 minutes.
Wash and hull the strawberries; slice them thin. Place them in a bowl and sprinkle with 2 tablespoons sugar. Blend the cornstarch to a smooth paste with a little milk; mix in the rest of the sugar and heat slowly in a pan with the rest of the milk and the well beaten eggs. Stir in the vanilla and salt; cook slowly for 5 minutes, until the custard is thick. Pour into a serving bowl and chill well. When it's set, arrange the strawberries over the custard.