HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar and cocoa. Make 3 nests in this mixture. Put shortening, vanilla and vinegar (one in each nest). Over all this, pour the water. Mix well. Bake at 350° in a 9 x 13-inch pan until done.
Prepare cake as directed in 2 cake pans. Cool and poke holes with rod of wooden spoon. Dissolve each flavor jello separately in 1 cup of boiling water and spoon red on 1 pan and green on other. Chill 3 to 4 hours. Dip 1 cake pan in warm water 10 seconds and remove to platter. Frost with Cool Whip. Dip other cake in warm water and set on top. Frost entire cake with Cool Whip. Sprinkle with red and green sprinkles.
Mix egg, sugar and lemon juice. Heat and bring to a boil, stirring constantly. (For microwave, mix in a glass bowl and heat for 1 to 1 1/2 minutes at 70% power.) Add flavorings and stir well. Let cool to lukewarm. Fold in whipped topping. Serve with any kind of fruit pieces.
Press dough onto cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool. Combine cream cheese, mayonnaise and salad dressing mix. Mix thoroughly. Spread over baked dough. Top with vegetables and sprinkle with cheese. Cut into squares.
Combine all ingredients in small saucepan. Cook over medium heat, stirring constantly, until mixture becomes thick. Serves 2.
Saute onion in butter in baking dish. Add rice and pour consomme over. Bake in 375° oven about 45 minutes. Rice will absorb liquid and be lightly brown on top.	Yield: 5 servings.
Place ingredients in order given in layers in greased baking dish. Sprinkle with salt and pepper on each layer. Bake at 325° for 2 hours.
Have all ingredients at room temperature. Combine all ingredients and shape into 1-inch balls. Bake at 350° for about 20 minutes. These may be frozen before baking.
Boil cider vinegar and pickling salt to dissolve salt. Wash cucumbers. Pack in sterile jars. Pour mix over cucumbers. Seal jars. Don't put in wash or bath.
Place roast in a heavy pan. Pour other ingredients over and bake for 5 hours at 300° to 350°. Cook down if too much liquid.
Crust: Crush cookies; mix with 1/2 cup melted oleo. Press in a 9 x 13-inch pan.
Mix lemon jello according to package directions. Let set a few minutes. Add diced cream cheese and beat together. Add pineapple; fold in marshmallows. Fold in whipped cream. Put in large bowl and let set until firm. Mix orange jello according to package directions; cool slightly and pour over first mixture while warm.
Cut chicken in bite size pieces and place in greased 9 x 13-inch pan. In separate	bowl, mix together both soups, tomatoes with chili and onion. Pour mixture over chicken, cover with cheese and top generously with Doritos chips. Bake covered in 350° oven for 30 to 35 minutes;	uncovered the last 5 minutes.
Mix and put in a large jar or container with tight lid and refrigerate for at least 24 hours. Stir gently occasionally.
Preheat oven to 350°. Brown chops and put into casserole dish. Sprinkle thyme and marjoram over each chop. Place 1 ring of onion, pepper and tomato over each chop. Pour uncooked rice around chops. Pour 1 can consomme soup and 1 can water over rice. Cover casserole dish and place into 350° oven for 1 1/2 hours.
Place 1 cup water in pan. Add sugar and shortening. Heat slowly until both are dissolved. Add 2 cups tap water and set aside to cool. Place 1 cup lukewarm water in large bowl. Sprinkle dry yeast on top. Let sit until dissolved. Add sugar and shortening mixture and All-Bran. Stir in 3 to 4 cups flour. Add salt and about 7 more cups flour, stirring to make soft dough. Turn onto floured board and knead about 10 minutes. Place in large greased bowl, turning to grease top. Cover and let rise until doubled in size.
Combine soup, dressing and preserves. Mix until smooth. Place washed chicken in 13 x 9-inch pan. Cover with sauce. Bake at 325° for 1 hour. Serves 8 to 12.
Lay tamales in a long, Pyrex dish. Top tamales with above ingredients. Set oven at 325° until bubbles in the middle.
Cook onion and celery in butter until tender. Stir in soup and milk. Mix well. Remove from heat and add tuna and pimento. Add cooked noodles and 1/2 cup cheese. Put mixture into a greased 2-quart casserole dish and bake for 25 minutes at 350°. Sprinkle with remaining cheese and bake 5 minutes longer. Serves 4 to 6.
Cook bacon until crisp. Drain on paper towels. Add onion and cook 5 to 7 minutes. Add corn, tomatoes, pepper, salt and pepper, sugar and hot sauce. Cook, covered, 20 minutes over medium-low heat until vegetables are tender. Garnish with parsley and bacon; serve. Makes 6 servings.
Combine fruit. Mix pudding with pineapple juice and Tang. Pour over fruit and let set in refrigerator.
Cream the shortening and sugars. Stir in eggs and vanilla and mix well. Sift flour with salt and soda. Add to creamed mixture. Add oats and raisins, chocolate chips or butterscotch chips to taste. Mix well. Drop from teaspoon on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
In a skillet, brown beef, breaking up with fork. Add onion. Saute until tender. Add salt, pepper and barbecue sauce. Stir in beans. Heat through.
Mix oleo, peanut butter and vanilla until smooth. Add sugar gradually. Put in 9 x 12-inch pan that has been buttered.
Cook hamburger in oil. Drain. Add salt, pepper, chopped onion and green pepper, chili powder, tomato paste, can of water and barbecue sauce. Simmer 1 hour, adding wine (juice) last 20 minutes of cooking. Serve on hamburger buns with Irene's Slaw.
In large saucepan, brown meat and onion. Drain. Add remaining ingredients except for frozen vegetables. Cover; bring to boil. Reduce heat and simmer 50 to 60 minutes, stirring occasionally. Add frozen vegetables and cook until tender. Makes six quarts. This soup freezes well.
Mix bread and milk together. Add ground beef, seasonings and eggs. Make into balls. Fry, then simmer in 1 cup hot water and bouillon cube.
Spread pie filling in a 9 x 13-inch pan. Scatter pineapple over fruit mixture. Sprinkle dry cake mix in a layer over the filling. Drop slices of margarine over the cake mix. Scatter nuts and coconut on top. (Do not stir.) Bake at 350° for 40 minutes or until cake is done and lightly browned.
Prepare vegetables and set aside. Combine oil, vinegar, sugar and bring to a boil; add salt and pepper. Pour liquid over vegetables and let sit over night. Drain before serving.
Bring margarine, sugar, milk and cocoa to a rolling boil in saucepan. Boil for one minute. Remove from heat. Stir in peanut butter, oats and vanilla. Drop by spoonful onto waxed paper. Let stand to cool.
Brown sausage with green peppers. Remove excess oil. Add sauce and simmer 15 minutes. Meanwhile, cook macaroni as directed and add to sauce mixture. Ready to serve.
Boil and mash potatoes until smooth. Mix with rest of ingredients and cool. Put into greased casserole. Refrigerate overnight to room temperature. Bake at 350° for 45 minutes. Dot with butter and sprinkle paprika. Works great to put in crock-pot.
Brown hamburger and onion; drain. Add remaining ingredients and simmer for 30 minutes.
Mix cake mix	and bake as directed. When cake cools, cut into small squares. Mix instant pudding mix with milk.
Cream shortening and sugar. Add eggs, vanilla, salt and milk. Blend well and add dry ingredients; mix well. After completely mixed, add 1 cup boiling water. Bake 30 minutes at 350°.
Brown ground beef with onions; add tomatoes and tomato soup thinned with 2 cups water and simmer slowly for 2 hours. Add celery, carrots, green pepper, salt, Worcestershire sauce and soy sauce. Add chopped noodles and cook 1 hour longer. If too thick, add water.
Melt butter. Stir in flour, sugar and salt. After ingredients are mixed well, add milk slowly continuing to stir. Add corn. Serve warm. According to your preference, you may want to add more milk to thin it out a little.
Brown ground chuck, onions and green pepper. Drain, add garlic powder, salt, pepper and water. Simmer until liquid evaporates. Add tomatoes, chili beans and cubed cheese. Melt over low heat, stirring to keep from burning. Serve over tortilla chips.
Preheat oven to 350°. Dump crushed pineapple into ungreased 9 x 13-inch casserole dish. Spread evenly over bottom. Dump cherry pie filling over pineapple and spread evenly. Dump yellow cake mix over fruit and level off with a spoon. Cut butter into pats and spread evenly over top of cake mix. Bake in 350° oven for 1 hour.
Mix dry ingredients; add water and vinegar mixture. Add well beaten eggs. Cook over medium heat, stirring constantly until thickened. Remove from heat and add butter. When ready to use, can be thinned with cream or whipped cream to desired consistency. Can also thin with a little Miracle Whip. Can be used with bean or potato salad. Keeps well in fridge.
Combine first 3 ingredients in a shallow dish. Dip chicken in egg and dredge in crumb mixture. Heat oil in a large skillet over medium heat. Add chicken and cook 5 minutes on each side or until golden brown. Cover and cook 5 minutes. Serve hot. Feeds 4.
Bring full pan of water to boil with chicken and onion; boil until chicken is done. Take a box of rice or 1/2 of 2 pound box of rice and dump into water with chicken. Mix salt and pepper to taste; put in 3 tablespoons basil leaves and cook until rice is done.
Preheat oven to 350°. Grease generously and flour 4 coffee cans. Pour a little hot water over 1 cup raisins (let set to be drained before use). Beat together the eggs and Crisco oil; add water and pumpkin. Mix well the following together: sugar (white and brown), flour, soda, salt, nutmeg, cinnamon and instant pudding mix. Combine dry ingredients with first 4 ingredients, already mixed. Add nuts and vanilla. Drain raisins and put in. Mix and divide in 4 (1 pound) coffee cans, filling 1/2 full. Bake 45 minutes at 350°. Can be served plain or with the following topping.
Crush vanilla wafers into fine crumbs. Sprinkle 1/2 of crumbs in bottom of 8 1/2 x 11-inch loaf pan. Melt chocolate bar and marshmallows with milk in top of double boiler. Cool. Thoroughly whip cream until firm. Fold in cooled chocolate mix. Spread over crumbs and sprinkle remaining crumbs and almonds on top.
Soften cream cheese and margarine, then add milk. Blend until smooth. Add chicken, salt and pepper. Mix all together. Add peas, almonds and pimento. Separate 8 crescent dinner rolls into 4 rectangles. Seal perforations. Spoon 1/2 cup mixture into middle. Fold up and seal sides. Bake on ungreased cookie sheet until brown, 20 to 25 minutes. Makes 4.
Using bacon drippings or vegetable oil, saute celery, onions and pepper until soft. Add water. Salt and pepper to taste and allow to simmer for 15 minutes (if any mixture leftover, freeze). Open clams (top of neck) and leave on half shell. Cover clams with mixture. Cover mixture with slice of sharp cheese. Cover cheese with portion of raw bacon. Place in oven at 350° for 30 to 45 minutes or until cooked.
Cream butter and gradually add 1 cup sugar, beating until light and fluffy. Sift together flour and salt; add to creamed mixture. (Add more flour if needed to make dough easy to handle.) Shape dough into 3/4 inch balls; place 2 inches apart on a greased cookie sheet. Gently press a pecan half in the center of each. Bake at 350° for 8 to 10 minutes or until lightly browned. Roll in powdered sugar while warm. Yields: 6 dozen.
In medium pot (sprayed with Pam), brown meat and push to one side. In same pot, add onion and green pepper; cook until tender. Mix meat, veggies, tomato paste and tomato sauce. Add remaining ingredients (except spaghetti). In another pot, boil spaghetti noodles according to package directions. Serve spaghetti sauce on bed of spaghetti noodles. Add Parmesan cheese, if desired. Serve with garlic bread and tossed salad. Enjoy!
Mix all together. Form into a loaf. Reserve one-half can tomato sauce. Pour over loaf. Bake at 350° for 1 hour and 15 minutes.
Put cut up chicken in casserole dish. Mix soup and broth; pour over chicken. Mix Bisquick and sweet milk. Pour over chicken. Bake at 425° for 1 hour.
Place open can of Eagle Brand milk in boiling water for 3 hours. Melt chocolate bars in double boiler. Pour small amount of chocolate in bottom of nut cup. Place pecans on top of chocolate. Pour cooked Eagle Brand on top of pecans. Top with chocolate.
Sift together first 4 ingredients. Beat next 3 ingredients together. To egg mixture, add cooking oil. Mix well. Add sifted dry ingredients alternately with milk. Beat until smooth.
Saute onion and salt pork until brown. Add potatoes, tomatoes and enough water to cover. Cook until potatoes are tender. Add conch, seasonings, hot sauce and sherry, if desired.
Dissolve jello in boiling water. Add strawberries and stir until strawberries are melted. Add pineapple and juice. Place half the mixture in a mold. Let set in refrigerator, then spread over the 1 cup sour cream carefully. Pour over remaining half of jello mixture. Allow to set at least 4 to 5 hours.
Layer 1: Dissolve 1 box Jell-O in a dish and let set.
Cook squash or eggplant until mushy and drain. Add all other ingredients, reserving 1/2 cup cheese, crumbs and small amount of oleo. Mix well. Pour into buttered baking dish. Sprinkle with reserved cheese, crumbs and oleo. Bake at 325° to 350° for 25 to 30 minutes until bubbly and well set and slightly brown.
Mix chicken with broth and soup. Mix bisquick and add milk. Pour soup mix in a 12 X 13 baking dish. Pour bisquick over soup mix. Bake at 350 degrees for one hour or until brown and bubbly.
Combine the bananas, fresh fruit and juice. Add a couple of ice cubes and blend. May add honey, and/or cinnamon and vanilla.
Cook the pasta per package instructions. Put oil and garlic in pan and cook together for about 5 minutes. Add sausage and brown. Drain sausage grease. Return to hot pan which should have about 1/4 cup milk, 2 tablespoons butter and cooked pasta. Mix until butter is melted. Add 1 cup Parmesan. Serve.
Drain all the juice from the pickles. Mix sugar, garlic and Tabasco sauce. Return the pickles to the jar alternating layers with sugar mixture. Let stand for 3 days, turning over each day. Sugar mixture should be completely dissolved. They are sweet and hot!
Brown chicken breasts in margarine. After turning chicken to brown second side, cover pan with lid and cook chicken on low for 20 minutes. Remove chicken. Add green pepper and onion to pan drippings and saute. Add cornstarch and pineapple with juice. Add chicken, which has been cubed, and continue cooking 5 minutes. Serve over chow mein noodles. Add soy sauce to taste. Yields 3 servings.
Cook sugar, syrup and water until it will spin a thread from the spoon. Cool 5 minutes. Pour slowly into egg whites as you beat together. Spoon on wax paper.
Combine crumbs, 1/4 cup sugar and the butter. Press into the bottom of a 9-inch square pan. Bake at 375° for about 8 minutes. Cool.
Place beans, bacon drippings, ham bone, salt and pepper in 5 quart saucepot. Add water. Bring to a boil. Reduce to low heat; cover and cook for 1 hour.	Makes 10 servings.
Before starting, sample rum; check for quality. Test again if in doubt. Now start. Select a large mixing bowl, measuring cup, etc. Check the rum quality again; it must be just right. To be sure rum is of the highest quality, pour into a large glass and drink it as fast as you can. Repeat. With the electric mixer, beat 1 cup of butter in a large fluffy bowl. Add one seaspoon of thugar; beat again. Meanwhile, make sure rum is of quiest holity. Try another cup. Open 2nd quart if necessary. Add 2 arge leggs and 2 cups fried druit and beat until high. If druit gets stuck in beater, pry it loose with a drew scriver. Sample rum again, testing for tonscicticity. Next, sift 3 cups of pepper or salt. Sample rum again. Sift half pint of lemon juice; fold in chopped butter and strained nuts. Add one babblespoon of brown thugar or any color. Mix well. Grease oven and turn cake pan to 350°. Pour all into coven and ake. Check rum and bo to ged.
Beat eggs until thick. Add oil and sugar. Sift and add the flour, baking powder, cinnamon and nutmeg. Stir in zucchini, pineapple, raisins and nuts. Bake at 350° for 1 hour. Makes 2 loaves.
Mix dressing mix with oil; stir well. Place crackers in airtight container. Pour oil and dressing mixture over the crackers and shake. Leave for at least 24 hours, shaking every now and then.
Soften cream cheese. Cook onion. Mix all ingredients (except almonds) together. Top with slivered almonds. Bake in a 350° oven for 20 to 25 minutes.
Cook sugar and milk until forms soft ball. Add chocolate bits and stir until melted. Add vanilla and margarine. Add as many nuts as you wish. Spread in buttered pans.
Prepare fruit as follows: Cover with water and cook in covered saucepan until done. Add sugar and spices to taste and a tad of butter or oleo. Set aside.
Coat skillet with no stick cooking spray. Brown onion while you slice apples. Add apples and raisins to skillet and brown lightly. Add water and curry powder. Cover and cook on low heat for 15 minutes. Add lamb. Continue to cook for 5 minutes. Add peanuts and stir. Remove from heat for a minute. Then serve with rice. Each person takes assorted condiments to mix with individual bites of curry. Makes 4 servings.
Blend cream cheese and milk. Stir in dried beef, onion, green pepper and pepper. Mix well; add sour cream. Spoon into an 8-inch pie plate or shallow baking pan. Sprinkle with pecans. Bake at 350° for 15 minutes. Serve hot as spread on crackers.
Mix sugar, cornstarch and water. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute and slowly turn half of mixture into egg yolks. Then beat into hot mixture in saucepan and boil 1 minute longer, stirring constantly. Remove from heat, continue stirring until smooth. Blend in lime juice and grated lime rind and food coloring. Pour into shell, top with meringue. Bake in 400° oven for about 10 minutes, until meringue browns. Cool away from draft.
Combine cream cheese and marshmallow cream. Mix thoroughly. Serve with sliced fruit or wafer cookies.
Scald milk. Blend sugar, flour and salt. Add to milk. Cook 10 minutes. Pour over beaten eggs. Cook until thick. Chill and add vanilla. Add other ingredients, folding in whipped cream last. Freeze. Remove from freezer 30 minutes prior to serving.
Cook squash. Drain and mash well. Mix remaining ingredients together. Pour into casserole dish. Bake in a 350° oven for 30 minutes.
Mix crushed crackers with melted butter and line 9 x 13-inch pan with cracker mixture. Save 1/2 cup of cracker mixture for topping. Refrigerate crust. Mix softened ice cream and pudding and milk with mixer; pour over crust. Spread Cool Whip over ice cream mixture. Sprinkle remaining cracker mixture on top. Keep refrigerated.
Mix all ingredients together. Bake at 300° for about 30 minutes or until done. Will be golden brown.
Fold mixture until well coated and spread on surface until dry. Makes lots and is addictive!
Shell and clean shrimp, leaving tails intact. In a medium saucepan, place shrimp and Worcestershire sauce; bring to a boil, reduce heat and simmer until shrimp turn pink, 3 to 4 minutes. Stir in remaining ingredients and chill. Drain and serve. Garnish with additional fresh herbs, if desired.
Mix together the cereals, morsels and nuts. Set aside. Stirring constantly in a saucepan, combine syrup, sugar and butter. Bring to a boil for 3 minutes. Remove from heat. Cool 10 minutes over cereal mixture all at once. Toss to coat evenly. Cool 15 minutes, then shape as desired.
Cook macaroni and drain. Add butter, milk, eggs and cheese. Add salt and pepper to taste. Spread in buttered 2-quart baking dish. Sprinkle with paprika and an additional 1/3 cup shredded cheese. Bake at 350° for 40 minutes.
Pour the pistachio pudding in a bowl and add crushed pineapple plus the juice, marshmallows, nuts and Cool Whip. Chill overnight.
Mix butter, shallot, garlic, parsley, cheese and pepper until well blended. Twist off mushroom stems. Evenly spoon butter mixture into mushroom caps. Place mushrooms on a rack in a broiler pan about 6-inches below heat. Cook until butter is melted and mushrooms begin to shrivel slightly (about 5 minutes). Serve on bread slices to absorb buttery juices.
Drain juice from pineapple and cherries; save to make Jell-O. Add enough water to juice to make one pint. Boil to make Jell-O. When Jell-O begins to set, add pineapple, cherries, nuts and raisins. Warm cream cheese and mix with mayonnaise. Spread on salad. This salad is great for Christmas.
Saute onions in hot oil until tender. Add next 5 ingredients. Cook over low heat 7 minutes or until zucchini is tender. Sprinkle with cheese and serve immediately.
Heat oven to 350°. Melt butter in 8-inch round cake pan; stir in brown sugar. Arrange pineapple rings in cake pan. (Place whole slice in center, surround with half slices.) Lightly beat egg in mixing bowl. Add milk and muffin mix; stir just until blended. Spread batter over pineapple. Bake 25 to 30 minutes. Turn out onto serving plate immediately.
Into a large bowl, mix flour, baking powder and soda. Add butter and blend with fork or fingers until resembling coarse corn meal. Add sugar, salt, raisins and nutmeg; mix same. Then add whipped eggs and buttermilk and knead only long enough to form cake. Cut cross on top and bake in preheated oven (350°) for 40 minutes.
Put stewing sauce and 4 cups water in pot big enough to hold chicken. Bring to boil. Add chicken and turn heat to low. Cover and cook at low heat for 10 minutes. Turn the chicken over and simmer 10 more minutes. Turn off heat. Allow chicken to stand in sauce for 20 minutes. Remove and drain. Let cool. Sprinkle with sesame oil and serve.
Grease and flour a 9 or 10-inch angel pan. Spread walnuts over bottom. Sift dry ingredients into large bowl. Add milk, shortening and vanilla. Beat 2 minutes. Add unbeaten eggs. Beat 2 minutes more. Pour over walnuts. Bake at 375° for 50 to 60 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Prepare cake mix as directed; set aside in baking pan. In a separate bowl, with mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla. Spoon mixture over unbaked cake batter; do not mix. Bake for 1 hour (or until cake tester comes out dry). Cool on rack. Frost with Frosting for Italian Love Cake.
Put chicken in a large saucepan with 3 cups water, 1 teaspoon salt and a few peppercorns or black pepper. Bring to boiling; lower heat. Cover. Simmer 45 to 60 minutes or until chicken is tender. Drain. Debone. Cut meat into bite-size pieces. You should have about 2 cups. Place uncut sausage in 350° oven for 10 minutes. Remove and slice into bite-size pieces. Saut onions, garlic, celery and green pepper in margarine. Combine chicken, sausage, rice, consomm and all other ingredients in a heavy pot with tight fitting cover. Bring to boiling; lower heat. Cover. Simmer at lowest heat for 1 hour. Do not remove cover at any time during cooking. Serves 6 to 10.
Combine first 3 ingredients in a heavy large kettle. Boil until it reaches soft ball stage. Remove from heat. Add orange candy melt and marshmallow cream. Stir this up. Add orange flavoring. Stir well. Pour into a large buttered cookie sheet.
Put chocolate drops, margarine and vanilla in a large bowl. In a saucepan put sugar, milk and salt. Let this come to a rolling boil (while stirring) and boil for 8 minutes. Remove from heat and pour over chocolate drops. Stir until chocolate has melted and mixed real well. Add 1 cup chopped nuts (or more) and pour in a large pan that has been greased with margarine. Let set until cold and cut in squares. Makes 5 pounds.
Blend all together and put in glass pie pan. Microwave until cheese melts. Serve with Triscuits or breadsticks.
In medium skillet combine brown sugar, Crisco, half and half, cinnamon and nutmeg. Cook and stir over medium heat until mixture boils. Boil and stir for 2 minutes. Remove from heat. Add sliced bananas, stirring gently to coat. Cook over low heat for 2 minutes or until soft, stirring occasionally. Stir in brandy. Serve over ice cream. Yields 4 to 6 servings.