HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have cake layer ready. Spread with thin coat of margarine. Simmer cherries, 3/4 cup juice and lemon juice (add water, if needed). Add 1/2 cup sugar and stir for 5 minutes. Mix remaining sugar, cornstarch and salt. Add to boiling fruit. Stir until smooth and thickened. Simmer 5 minutes longer, stirring occasionally. Remove from heat. Add 1 teaspoon margarine. Stir in almond extract. Cool to room temperature, then cool in refrigerator. When cool, spread on cake, just on top. (Use deep dish pie plate, etc.) Whip cream with sugar and vanilla. Spread on top of cherries. Decorate with chocolate shavings.
Put 1/2 of the onion rings in a bowl. Sprinkle with 1/2 of the sugar, salt, pepper and oil. Next, put cucumbers and repeat layers with remaining sugar. Combine vinegar and water and pour over cucumbers and onions. Shake. Chill. Will stay crisp, 2 to 3 days.
Stir together flour, soda and salt; set aside. Cream together butter and sugar until fluffy. Blend in vanilla. Add flour mixture and stir to blend. Stir in chocolate chips, nuts and cherries. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cream together the sugars and oil. Add the two eggs and beat. Sift the flour, soda, salt and baking powder. Add to creamed mixture. Add 2 cups oatmeal and 1 teaspoon vanilla. Roll into balls. Bake at 350°. When cookies are about half done and are beginning to flatten, press almost completely flat with a fork and finish baking. Watch so as not to burn.
Make crust of crackers and add 1/2 stick margarine. Place in a 9 x 13-inch dish. Mix margarine, eggs and powdered sugar with an electric mixer on high for at least 15 minutes. Spread over crust. Slice bananas over the mixture. Spread pineapple and bananas. Spread Cool Whip over pineapple. Garnish with nuts and cherries. Chill overnight.
Mix together ground beef, bread crumbs, salt and pepper and onion soup mix. With heel of your hand spread out on wax paper to form a round shape. Combine catsup and mustard and spread over meat. Spread onion and then lay 3 to 4 slices of cheese. Roll jelly roll style, sealing edges. Over the top of loaf you may lay bacon pieces, if desired. Put in loaf pan and bake for 1 hour at 350°. Serves 6 to 8.
Combine sugar, vinegar, pineapple and soy sauce in small saucepan. Heat, stirring constantly, until bubbly. Dissolve cornstarch in cold water. Stir into hot mixture and continue heating until bubbly and thickened. Makes 1 cup. Great with chicken tenders and meat balls.
Mash avocados or put in a food processor until smooth. Put avocados in a bowl; mix in sour cream, cottage cheese, garlic, jalapenos, onion, tomato and lemon juice.
Cook macaroni according to package directions; drain well. Cool. (Rinse with cold water to cool quickly.) Combine cooled macaroni, chicken, celery, peas, pineapple, almonds and pimento in a large bowl. Combine mayonnaise or salad dressing, lemon juice, salt and pepper in a small bowl. Blend well. Gently stir dressing into chicken mixture until ingredients are evenly coated. Chill. Makes six servings.
Use sweetened applesauce. Add to creamed mixture, then add raisins with dry ingredients. Bake in slow oven. This cake will keep fresh for quite some time.
Combine. Stir well to dissolve sugar. Slowly pour over hot cake, being sure to pour into the crack on top of cake and around the side of tube pan. Allow the cake to stand overnight in refrigerator before removing from the pan.
Dissolve Butter Buds in 1 cup water. Add 7 cups water and bouillon cubes. Add onion, potatoes, carrots, cabbage and bay leaf. Cook for 1 1/2 hours, then add cheese. Simmer until cheese melts.
Peel and core tomatoes. Squeeze out all liquid. Cut into quarters and then cut again. Cook for 30 minutes. Measure the cooked tomatoes and add equal part sugar as you have cooked tomatoes. Add the lemon, sliced real thin. Simmer until thick; stirring constantly. Pour hot mixture into jars and seal. Makes about 6 pints.
Mix all ingredients together. Roll into balls. Roll in finely chopped nuts (or sugar). Makes 6 dozen. This is even better if you spill the extract in the mixture.
In a large skillet cook pork chops over medium heat, turning once until brown on both sides. Remove to a plate. Add rice and seasonings from rice mix to skillet along with water, tomatoes and their liquid, scallions and raisins; mix well. Heat to boiling. Reduce heat to low and place pork chops on top of rice. Cover and simmer 45 minutes.
Mix all dry ingredients. Add remaining ingredients and beat. Bake at 350° approximately 30 minutes.
Heat oven to 375° (quick moderate). Mix together sugars and flour. Beat in thoroughly eggs, milk, vanilla and butter. Fold in pecans. Pour in pastry-lined pan. Bake 40 to 50 minutes. Serve slightly warm, plain or with whipped cream.
Place eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the batter into an ungreased 13 x 9 x 2 inch baking dish. Add the butter.
In a large pot, combine beans, carrots, potatoes, onion and soup. Add 2 cups water to mixture and cook over low heat for 5 hours. Brown ground beef, along with chili powder, salt, pepper and garlic until meat is brown. Add remaining ingredients and cook for 1 more hour. Serve with salad and rolls. A good hot winter meal.
Combine all ingredients but basil and oregano. Sprinkle the basil and oregano over entire mixture and toss. Cover and chill. Serve with bread sticks, crackers or pieces of crusty rolls. (I eliminated some of the ingredients and it was still very good.)
Combine ingredients in a saucepan, stirring and simmering over low heat for 5 minutes. During last 1/2 hour of roasting, spoon over chicken or pork. Return to oven to finish cooking.
Saute sliced onion rings in oleo until limp. Layer in casserole in this order: onions, Parmesan cheese (heavy) and cracker crumbs. Repeat layers until all ingredients are used. Bake 20 to 30 minutes at 350°.
Mix lemon jello with water and set cool. Before completely set, add remaining ingredients and mix well. Put in mold and chill.
Preheat oven to 400. Beat eggs & yolk together, mix together with all ingredients except nuts & raisins. Once blended, fold in nuts & raisins. Pour mixture into shell and bake 40 minutes or until firm.
Drain juice from pineapple. In saucepan, combine 1/2 cup pineapple juice and marshmallows. Cook until melted. Remove and stir in crushed pineapple, rum extract and salt. Cool. Fold in 1 cup whipped cream. Use remaining whipped cream to garnish top of pie.
Saute the ham and onion in 2 tablespoons butter until onions are cooked. Add mushrooms and soup; stir until heated through. Stir in sour cream and heat carefully (if it boils it will separate).
Mix all the above ingredients together, except pork ribs. Brown pork ribs on both sides. Pour the sauce over top and bake in a preheated 350° oven for 1 to 1 1/2 hours.
Mix all ingredients in pan and bring to boil. After cool add garlic. Refrigerate until ready to use. Makes 1 pint.
Preheat oven to 350°. Brown meat in large skillet. Drain. Add garlic, 1/2 teaspoon salt and water. Simmer 3 to 5 minutes. Stir in spaghetti sauce and tomato paste. Cook, stirring occasionally, 10 to 15 minutes.
While pie crust is warm, sprinkle with melted butter and 2 tablespoons sugar. Place whole berries, tips up, in circles inside crust. In saucepan, combine remaining ingredients and bring to gentle simmer. Cook over medium heat for 5 minutes, until thick and clear. Pour glaze over berries in pie. Chill pie. Serve topped with whipped cream. Serves 8.
Cook shells while browning hamburger. Mix meat, eggs, Mozzarella cheese, milk, bread, salt and pepper. Drain shells. Add warm water. Fill shells, one at a time. Put 1/2 Ragu sauce in bottom of pan and some Mozzarella cheese. Put filled shells in pan and cover with remaining Ragu sauce. Preheat oven to 350°. Bake 30 minutes.
Combine all ingredients and bake in 9 x 12-inch pan at about 350° for 30 to 45 minutes.
Prepare brownie mix according to package directions. Spread in a 12-inch round greased/floured pizza pan. Bake for 22 minutes at 350°. Let cool. Frost with favorite flavor frosting. Decorate with toppings you like.
Peel potatoes. Slice thin. Heat 3 tablespoons butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat stirring constantly until smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Layer potatoes, onions and sauce in 2-quart casserole. Dot top with 1 tablespoon butter or oleo. Cover. Bake at 325° for 30 minutes. Uncover, cook until tender 60 to 70 minutes. Let stand 5 to 10 minutes before serving. Good with leftover ham cubes. May also add cheese for au gratin sauce.
Place chicken between 2 pieces of plastic wrap. With meat mallet or rolling pin, pound chicken to 1/4 inch thickness. Place a ham slice and cheese slice on each breast half. Roll up chicken from narrow end, jelly-roll fashion. Tuck in ham and cheese if necessary; secure with wooden toothpick. In 10 inch skillet over medium heat, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat.
Add gelatin and egg yolks to water with salt and cook until slightly thick. Stir in lemonade concentrate. Chill until firm. Beat egg whites and fold in. Put in cooked pie crust and top with whipped cream.
Mix well and drop with teaspoon in hot oil until golden brown. Sprinkle with powdered sugar after draining on paper towel.
Mix in saucepan until mixture resembles play dough, then place pan over low heat and stir until melted. Once melted, pour into plastic candy molds quickly and place in freezer for at least 5 minutes (no more than 10). This will give you a consistency a little more "rubbery" than regular Jell-O (which is what you want).
Cut broccoli into small flowerets (some of the stem can be used if tender). Add frozen peas (do not cook) and green onions. Toss with Ranch dressing and garnish with a jar of sliced pimento.
Brown the ground beef with	onions	and seasonings. After it is browned, stir in the enchilada sauce, tomato sauce and soup. Heat until it comes to a boil. In a casserole dish, put half the chips, meat and cheese in layers. Repeat chips, meat and cheese. Bake at 375° for 20 minutes.
Peel apples. Combine apples, sugar and cinnamon together. Cook over medium heat until cooked down. Remove from heat. Separate biscuit dough. Roll each biscuit flat. Put 2-3 Tbsp. full of cooked apples in the middle of each biscuit. Fold biscuit over and seal by pressing the edges with the back of a fork. Place on a cookie sheet and brush with melted butter. Bake at 350° for about 20-25 minutes or until golden brown. Be careful that the edges don't burn because they are thinner than the rest.
Discard soiled outer portion of husk. Soak corn 10 minutes in cold water. Drain, but don't dry. Arrange corn in spoke-like fashion on microwaveproof plate. Cook on High for 6 minutes. Rearrange; cook 6 minutes more. Let stand 3 minutes before serving.
Combine all ingredients except egg. Add egg and mix thoroughly. Pour into baking dish and bake at 350° for 30 minutes.
Prepare macaroni and cheese as box states. Brown hamburger and add Prego (may add any seasonings such as sugar, basil, oregano, parsley - whatever you put in spaghetti sauce). Add Mac Cheese to spag sauce and corn. Pour into casserole dish. Bake in oven at 350° for 20-30 minutes. Toward end of baking time, top with cheese and melt.
Combine all ingredients and mix well. Pour into greased pan and bake as for regular cornbread at 425° for 25 to 30 minutes, until cornbread sides pull away from pan.
In a 9 x 13-inch dish, break cake into small pieces. Spread the pudding (prepared per directions plus 1 teaspoon of vanilla) over cake. Whip the Cool Whip slightly and spread over cake and pudding mixture. Sprinkle crushed chocolate over top and refrigerate until served.
Place stock, vegetables, seasonings and ham in a medium stock pot. Simmer 45 minutes or until vegetables are tender. Stir in butter. Mix flour and some of the hot broth in a small bowl, stirring until smooth. Return to the pot, stirring into the soup. Add milk. Serves 4.
Preheat oven to 325°. In small saucepan over medium heat, bring half and half to a simmer. In another saucepan, melt butter and add flour to make a paste; cook 1 minute. Add flour mixture to half and half. Whisk constantly until thickened, 1 to 2 minutes. Remove and add Tabasco, Parmesan, salt and pepper. Cool to room temperature. (At this point, the sauce can be refrigerated for 2 days.) Stir in spinach. Can add more Tabasco, salt and pepper. Spread in 9-inch pie pan or individual casserole dishes. Top with cheeses. Bake about 15 minutes. Serve with chips with sour cream and salsa on the side.
Cook spinach and drain well. Mix spinach, sour cream and onion soup mix. Place in baking dish. Top with Cheddar cheese. Bake at 350° for 30 minutes.
Melt butter in medium size saucepan. Add brown sugar, salt and cream of tartar. Stir until all is dissolved. Keep the stove on medium heat and don't let it boil. Pour the mixture on the popcorn while hot. Mix well. Bake for 1 hour at 200°, stirring occasionally. Don't forget to share uncaramelized popcorn with your pot belly.
Swirl oil in a 9 x 13-inch pan. Dump in the cake mix, pudding mix, eggs and water. Stir all with a fork. Top with chocolate chips and bake at 350° for 30 minutes.
Mix all ingredients together. Divide into 2 (3-quart) casseroles or loaf pans (sprayed). Bake for 1 1/2 to 2 hours at 350°. Test for doneness by pricking center of loaf. When juices run clear rather than pink, turkey is done.
Mix all ingredients well. Brush on any kind of beef, pork or poultry as it is barbecued.
Mix Ricotta, Mozzarella and spinach together. Either make pocket between skin and chicken and stuff or put mixture on bottom of pan and skinless chicken on top. Brush chicken with olive oil. Sprinkle with garlic salt, basil and Romano cheese. Cover with foil and bake at 350° for 40 minutes. Remove foil and bake 20 minutes longer. Serves 6 to 8.
Mix all ingredients together and pour into greased and floured pan. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix eggs, sugar, oil and vanilla. Add cinnamon; mix well. Add flour; mix well. The mix will be thick. Add apples and walnuts; mix. Pour into pan and bake for 45 minutes. Cool. Sprinkle powdered sugar on top.
Grease oblong pan (about 7 x 10-inch or 12 x 9-inch). Place raw rhubarb in pan. Sprinkle with sugar, then strawberry Jell-O, then 2 cups cake mix. Gently pour water over top and dribble melted margarine. Bake 1 hour at 350°.
Mix all ingredients in saucepan. Bring to a boil; let boil until ready for beating. While it boils, add some vanilla and a handful of nuts. Beat until right consistency to set. You can let it cool a bit before beating. You can substitute brown sugar for the cocoa.
Mix and pour in pan in which 1 stick butter had been melted. Pour fruit on top. Bake at 400° for 30 minutes.
Preheat oven to 350°. Mix salt, black pepper and garlic. Put seasonings over pork and them in 1 quart of water in an ovenproof receptacle. Cover it with foil, leave it for 2 hours.
Dissolve yeast in warm water. Add to milk. Combine dry ingredients in a medium-sized bowl and cut in shortening. Make a well in center of dry ingredients. Add liquid mixture to dry mixture and work into a dough. Knead for 10 minutes or until smooth. Cover and set aside. Heat oil in electric skillet to 420°. Roll dough to 1/8-inch thickness, cut into 4-inch squares. Brown on both sides, turning once. Drain on paper towels. Serve hot with honey.
Boil chicken; reserve broth. Boil spaghetti in broth. Saute onions and peppers in oleo. Drain off excess broth after spaghetti is done. Add onions and peppers; add diced Velveeta cheese. Mix well, then add Ro-Tel tomatoes and mix again.
Cut biscuits into quarters. Stir together sugar and cinnamon. Dip biscuits in butter and roll in sugar mixture. Place on sheet and bake 7 minutes in 425° oven. (Note: Little ones love to do the dipping and rolling.)
Mix cream cheese, Worcestershire sauce, Accent and onion. Roll into 1 or 2 balls. Roll in chipped, dried beef. Chill.
Make your graham cracker crust with the top three ingredients and put on the bottom of a 13 x 9-inch pan. Cook until melted the milk and marshmallows. Cool, then add strawberries and whipped topping. Fold in and pour into the graham cracker crust.
Lay turkey out as flat as possible on cutting board, skin side down. Combine spices in a food processor and turn on. Add oil, processing until coarsely chopped. Spread half of garlic mixture on inside of turkey and re-roll. Spread rest on outside of turkey and wrap firmly with micro-safe plastic film. Poke holes in film with a fork in 3 places. Microwave on High 10 minutes; turn roast over. Microwave on Medium for 40 minutes, turning 2 or 3 times. Let stand 15 minutes before slicing.
Blend the first 3 ingredients until fluffy; add eggs one at a time on medium mixer speed. Mix dry ingredients; add alternately with milk. Add vanilla, nuts and coconut. Bake in a greased and floured tube pan for 1 1/2 hours at 325°. Cool. Remove from pan.
Fry hamburger and onion until browned. Add remaining ingredients and mix well. Pour into 2 to 3-quart casserole. Bake 30 minutes in a 350° oven.
Cook zucchini. Blend or mash it. Blend all ingredients and pour in unbaked pie crust. Bake for 15 minutes at 400°, then at 350° for 30 to 45 minutes or until knife comes out clean. Makes a 10-inch pie.
Cookie Top/Bottom: Mix together cake mix, shortening, eggs and 1 teaspoon of vanilla. Roll mixture into 1-inch diameter balls and bake on an ungreased cookie sheet for 8 minutes at 325°. Do not overbake.
Pour cake mix in a greased pan. Then add the rest of the ingredients in order given. It will all sink to the bottom, very good.
Boil water, bouillon cubes, potatoes, celery and onions for 20 minutes. Add vegetables. Boil 10 minutes. Add soup and cheese. Cook on low heat until cheese melts.
Preheat oven to 350°. In a large bowl, beat eggs with sugar. Add sweet potatoes and mix well. Mix in butter, shortening, salt and baking powder. Add flour, 1/2 cup at a time, mixing well after each addition. Dough will be sticky. Turn out on lightly floured board or waxed paper. Flour hands and knead gently 3 or 4 times. Roll out to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Place on ungreased baking sheet. Bake for 15 minutes or until brown. Yields 20 to 24 biscuits.
Melt butter and set aside. Add sugar, then milk to melted butter. Add eggs, meal, vinegar and vanilla. Pour in pie shell. Bake at 400° for 35 minutes. Check for firmness.
Dissolve sugar in hot cherry juice. Cool and add lemon juice. Pour 3 tablespoons of this mixture over ice cubes which have been placed in tall glass. Fill with pale dry ginger ale. Garnish with thin curl of lemon and fresh mint.
Chop pickles, eggs and onions in small pieces, add to Miracle Whip, then add beans, stir lightly. Chill well and serve.
Mash bananas and mix with egg, butter and sugar. Add flour and walnuts. Bake at 350° until golden brown.
Wash rice; add all the ingredients, except the eggs. Separate eggs. Beat egg whites until very stiff. Add yolks and fold into the rice mixture. Spoon into casserole dish. Bake in slow 250° to 300° oven for 2 hours, stirring several times.
Mix all ingredients for a red punch. Use tropical punch and lemon Kool-Aid for a yellow punch. You can add sherbet to either. Serves 35 to 40.
Boil sugar and water together and cool. Add the remaining ingredients. Mix together and stir while freezing. Add about 1 quart fresh peaches, if desired. Mix sugar, water and juice together and stir about once every hour.
Prepare macaroni and cheese according to package directions. Fry ground meat; when finished, drain off all grease. Add ground meat and macaroni and cheese dinner together, then add red pepper; amount added is optional to how hot you want it.
Blend all of the ingredients in blender. Pour into a 9-inch pie plate. Bake at 350° for 40 minutes.
Place chicken in a lightly greased 12 x 8 x 2-inch baking dish. Combine remaining ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Pour over chicken. Bake, uncovered, at 350° for 1 hour or until done, basting frequently. Yield: 4 servings.
Prepare cake according to instructions on box. (Better to use round cake pans.) When cakes are thoroughly cooled, cut one of the cakes into 3 thin layers. Prepare pudding according to instructions on box and let cool. Prepare the whipping cream by placing the cream in a large bowl and with hand mixer, whip until you can form peaks. While whipping the cream, add powdered sugar a teaspoon at a time to your taste. In a large bowl (punch bowl works the best) start layering the ingredients in this order: cake, strawberries, pudding, whipping cream, cake, strawberries, etc. until all used. Garnish with sliced almonds. Keep refrigerated until ready to serve.
Cook chicken in 5 to 6 cups of water until tender; drain. Remove meat from bones and cube, discarding skin and bones. Crush tortilla chips and spread in 9 x 13-inch baking dish. Add chicken. Saute onion and green pepper in 2 tablespoons butter. Blend in remaining ingredients, except cheese. Pour over chicken. Top with cheese. Bake in a 350° oven for 40 minutes.
Combine the sugar, cinnamon and chopped walnuts and set aside. Mix together the eggs, oil, water, Dream Whip, pudding mix, cake mix, vanilla and butter extract and beat for 7 minutes. Place half of this mixture in a well greased and floured angel cake pan. Top with half of the streusel mixture. Add remaining batter and top with remaining streusel mixture. Marble slightly with a knife. Bake in a 350° oven for 50-60 minutes or until done. Cool in the pan for about 15 minutes. Run knife around sides to loosen and slide cake gently from pan onto plate. Immediately turn upside down onto another plate to sit it in an upright position. Mix together the confectioners sugar, vanilla, milk and butter flavoring and drizzle over the cake.
Combine all ingredients and mix well. Pour into two 9-inch slightly greased pie pans. Bake at 325° for 45 minutes or until done.
Place chicken in baking dish. Layer Swiss cheese over chicken. Mix soup and milk and pour over chicken and cheese. Sprinkle stuffing over other ingredients. Cover dish. Bake 1 1/2 hours at 350°. Serves 6.
Have cream cheese at room temperature. Beat the cream cheese and powdered sugar together. Add whipped whipping cream. Pour into graham cracker or baked pie crusts. Cover with cherry pie filling. Refrigerate. Makes 2 pies.
Combine all ingredients and beat until smooth. Pour into 2 unbaked pie shells and bake at 350° in preheated oven until done. Makes 2 pies.
Melt butter in large pot. Add sugar, salt and milk; bring to a boil. Let boil for 9 minutes, stirring constantly. Turn off heat. Add marshmallow cream; stir until melted. Add chocolate chips and vanilla; stir until melted. Stir in nuts. Line a large cookie sheet with foil. Let cool completely. Cut into desired size squares. Makes about 3 pounds.
Heat oil to 375°. Assemble sandwiches: 1 slice bread, ham, cheese, bread, turkey and bread. Secure with toothpicks.
Combine punch, lemonade, orange juice, grape and water. Pour over ice in large punch bowl. Add ginger ale gradually and stir; float small scoops of sherbet on top. Makes 30 (5 ounce) servings.
Place crushed Oreos in 9 x 13-inch pan. Mix together the chocolate and vanilla puddings with milk. Mix in the softened ice cream. Pour on top of cookie crumbs; freeze.
Cream together margarine, sugar and eggs. Stir in dry ingredients. Mash bananas, then fold in along with nuts. Bake at 350° for 45 to 60 minutes. Makes one loaf of wonderful banana bread.
Scald cabbage leaves until limp. Cool. Combine first three ingredients. Dice green pepper and onion, then saute in butter. Cool. Add to ground beef mixture.
Combine dry ingredients. Stir in carrots, raisins, coconut and apples. Beat eggs with oil and vanilla. Stir mixture into flour mixture until batter is just combined. Spoon batter into 1/3 cup muffin tins, filling to top. Bake in preheated oven at 350° for 35 minutes. Let cool for 5 minutes, then place on rack and let cool completely. Yields 30.