HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake mix by box directions in a 13 x 9 x 2-inch pan. Pour Eagle Brand milk over cake as soon as it is removed from oven. Cool completely. Pour cream of coconut over cake. Add coconut to Cool Whip and spread on cake. Refrigerate overnight.
Cook macaroni; drain and rinse. Mix mayonnaise, cream, celery, salt and pepper together and add macaroni, turkey, grapes and walnuts. Chill.
Brown beef or roast. Cook all in slow cooker on high 8 hours or on low for 12 to 16 hours. Use wire whisk until meat shreds. Serve on buns or over potatoes.
Hull and halve the strawberries. Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan. Chill. Beat softened cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of whipped topping. Spread over crust. Arrange strawberries in an even layer. Using 3 1/2 cups cold milk. Prepare pudding as directed on package. Pour over berries. Chill several hours or overnight. Before serving, put remaining topping on top.
Drain salmon; remove bones. Combine in a large bowl the cheese, dressing and seasonings. Add salmon to mixture. A delicious spread for pumpernickel bread, crackers or as a dip.
Press biscuits into 15 x 10-inch jelly roll pan. (Note: Refrigerator pizza crust can also be used to make crust.) Bake until slightly golden. Allow to cool. Mix cream cheese, Miracle Whip and dressing. Spread on cooled crust. Cover with vegetables and top with cheese. Cut into wedges and serve!
Mix pineapple, sugar and flour and bring to full boil. Add dry jello and pie filling and mix. Cool. Add nuts and sliced bananas and pour into two 9-inch baked pie shells (or 3 small pie shells). Top with a whipped topping.
Mix sugar, shortening, eggs and vanilla. Add sour milk. Sift dry ingredients together and mix in. Add nuts, cherries and dates. Stir well. Chill one hour. Bake by teaspoonfuls in 325° oven for 8 to 10 minutes. Makes 8 dozen cookies.
Pour water over Jell-O. Let stand to cool. Drain juice from pineapple. Add juice to cheese and beat until creamy. Add cheese mixture, pineapple, pecans and 7-Up to Jell-O. Chill to set. Serve as squares on lettuce leaves.
Combine and mix first 5 ingredients until smooth. Press into ungreased cookie sheet with sides, spreading evenly in pan. Melt together chocolate bits and butter. Spread over peanut butter mixture. Chill 2 hours. Cut in squares.
In a large bowl, combine instant tea, lemonade powder, orange drink mix, cinnamon and cloves. Mix well and store in an airtight container.
Peel and shred potatoes, place in a bowl of cold water. Line a colander with paper towels. Drain potatoes in colander, and squeeze out as much moisture as possible. Place potatoes in mixing bowl, add eggs, onion, flour, salt and pepper. Mix well. Heat about 1/3 cup oil in a skillet until hot. Drop potato mixture 1/4 cup at a time into hot oil, about 3 inches apart. Flatten with pancake turner to make a 4-inch pancake. Cook pancakes until golden brown, turn and cook other side, about 4 minutes total. Remove to a cookie sheet lined with paper towels to drain. Repeat until all pancakes are cooked. Serve immediately or place in a warm oven until ready to serve. Serve with sugar, maple syrup or applesauce. Makes about 16 pancakes.
Mix all ingredients and refrigerate about 4 hours before serving. Makes 1 1/2 cups.
Cook macaroni until tender; drain and put in casserole dish. Add butter, eggs, cheese and milk. Mix thoroughly. Cook in a 325° oven until brown. Serves 6 to 8.
Prepare Jell-O as box directs. When Jell-O is starting to set, mix in pears and pineapple. Let Jell-O set for approximately 3 to 4 hours.
Put wax paper down on flat surface. Put 1 tsp. of flour on wax paper. Put biscuits in flour. Take out of flour and roll out with a rolling pin. Put sauce on dough. Add cheese and pepperoni. Cook in oven for 5 to 10 minutes or until brown.
Mix cream cheese with onions. Smear ham slice with mixture, then roll up. Place on plate. Put in freezer until slightly frozen. Slice 1/2-inch slices.
Thaw potatoes on cookie sheet. Mix all ingredients together, except cornflakes and 2 tablespoons melted margarine. Put into a 9 x 13-inch baking dish.
Mix in bowl with hands. Grease loaf pan. Place bacon slices on top. Pour boiling water to make 1/2 inch in bottom of pan. Bake at 400° for 50 minutes.
Put dried apples in heavy pan. Cover with water and cook with lid on for 15 minutes, adding a little water if needed to keep apples from sticking. Remove from heat. Mash with fork and stir in brown sugar, cinnamon, allspice, nutmeg and cloves. Return to heat and simmer, stirring, until fruit is soft, thick and spicy. Turn off heat and let pot sit, covered, until ready to use.
Cut chicken in small pieces. Cook onion and potato in broth, then add chicken and other ingredients. Simmer a few minutes and you are ready to eat.
Dissolve jello, sugar and salt in boiling water. Add 2/3 cup of peach syrup. Chill until slightly thickened. Blend almond extract into whipped topping. Gently blend into gelatin; add peaches. Pour into large casserole dish (9 x 13 inches). Chill until firm.
Break up ground beef and saute in skillet over medium heat in oil until browned. Add onion and celery; saute for 5 minutes. Stir in soup, milk, Worcestershire sauce, pepper and salt. Remove from heat. Place half the potatoes in greased 2-quart baking dish. Sprinkle with salt. Spoon half the meat mixture over potatoes. Cover with remaining potatoes, salt and the rest of the meat mixture. Cover and bake at 400° for 1 hour.
Mix sugar and cornstarch. Add eggs, melted butter, milk and vanilla. Beat well. Put in pie shells. Bake at 350° until firm. Makes 2 pies.
Mix all ingredients; put in greased casserole. Bake at 300° for 30 minutes.
For sauce, in a medium mixing bowl, stir together the soup, milk, marjoram and pepper. Set aside. In a 2-quart casserole, layer half of each of the ham, onion, potatoes and sauce. Repeat layers. Bake, covered, in a 350° oven about 1 hour or until the potatoes are nearly tender.
Heat oil in a large nonstick over medium heat. Add wing pieces and cook until golden brown on all sides, about 6 to 10 minutes. Drain excess liquid. Mix remaining ingredients and add to skillet, stirring to coat chicken well. Cook on medium heat until chicken is well coated and sauce thickens, about 8 to 10 minutes. Makes 36 pieces.
Mix together all ingredients, except the apples. Mix until crumbly. Place 1/2 mixture in greased dish. Place apples on top. Add remaining mixture on top. Bake at 350° for 30 to 40 minutes.
Place yeast in 2 cups warm water. Melt the butter or margarine; cream this with the sugar in a large bowl, then add the egg which has been beaten. Add the yeast (which has been dissolved in the warm water) to the creamed mixture. Then add the flour and stir until well mixed. Place in an airtight bowl and keep in the refrigerator. Should be placed in refrigerator overnight.
Stir mixture in large mixing bowl. Stir in flour until consistency of cake batter. Let rise to double in bulk, 3 hours. Work down; stir in more flour until you can knead well. Place in refrigerator. Pinch off amount as needed. Place on floured surface. Roll and cut out. Place in baking pan; let rise 30 to 60 minutes. Bake at 350° until brown.
Flatten out each biscuit and put one Kiss (pointed side up) on each biscuit. Pinch sides together to make a ball. Dip in butter and roll in sugar and cinnamon. Bake at 375° for 20 minutes.
In 9 x 10-inch glass pan, place 8 chicken breasts. Cover each with	1 thin slice tomato, few fresh sliced mushrooms and one slice of cheese. Mix soup and wine together; pour over chicken. Cover with crushed croutons and dribble melted butter over top. Bake at 350° for 1 1/2 hours, uncovered. Serves 8.
Combine 2 cups flour, undissolved yeast, sugar and salt in large mixing bowl; blend well. Add hot water. Add margarine or oil. Beat with electric mixer at medium speed 2 minutes. Add 1 cup of flour. Beat at high speed for 1 minute or until thick and elastic. Gradually stir in enough of the remaining flour with a wooden spoon to make a soft dough which leaves the side of the bowl. Turn dough onto a floured board and knead for 5 to 10 minutes or until dough is smooth and elastic. Cover with Saran Wrap, then a towel. Let rest for 20 minutes.
Put fruit in 1 1/2 or 2-quart casserole dish. Sprinkle with juice and cinnamon. In a food processor, fitted with the metal blade, place flour, sugar and oleo. Pulsing on and off, process until consistency of coarse meal. Sprinkle over berries. (Dish can be covered and refrigerated up to 10 hours at this point; add about 5 minutes to baking time.) Bake in preheated 375° oven until brown for about 45 minutes.
Cut cooked chicken into bite size pieces. In separate bowl, gently mix butter into mayonnaise; add garlic, parsley, curry, marjoram and pepper. (Do not use salt; mixture is already salty.)
Into medium sized glass bowl, crumble ground beef. Add onions to beef, mixing to blend. Microwave on High 4 1/2 to 6 1/2 minutes, or until meat loses pink color, stirring to break up meat after half the cooking time. Drain. Stir beans, water and taco seasoning into meat mixture. Microwave, uncovered, at Medium 10 to 13 minutes or until thick and bubbly, stirring once. Meanwhile, tear lettuce into bite-sized pieces. Slice tomatoes. Chop green pepper. In large salad bowl, toss vegetables. Spoon meat mixture over lettuce. Top with cheeses, then corn chips. Serve immediately with taco sauce.
Mix oatmeal, brown sugar, salt, flour and butter. Reserve some for topping; pat rest into a 9 x 13-inch pan. Pour cut rhubarb over crust.
Sift together flour, baking powder and salt. Place shortening in mixing bowl and beat until creamy. Gradually add sugar to shortening, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in color. Add flour mixture and bananas alternately, blending thoroughly. Add 1/2 cup walnuts.
Mix together. Roll in a ball. Roll in chopped pecans. Chill for 4 to 24 hours.
Melt butter into 9 x 13-inch baking dish. Mix 1 cup sugar, flour, baking powder and milk and pour over butter. Do not stir butter in. Top with fruit and sprinkle with 1 cup sugar (use less sugar if canned fruit is used). Bake 30 minutes at 350°.
Dissolve jello in water. To jello, add pineapple, bananas and marshmallows. Chill. Save pineapple juice. Heat juice and add sugar, flour and egg to it. Cook over low heat until thickened. Cool. Fold this mixture into small container of Cool Whip. Pour on top of thickened jello. Shred cheese on top of finished product. Is very pretty and delicious.
Cut bread diagonally into 1-inch slices. Blend butter, parsley, oregano, garlic, dill weed and some cheese. Spread bread slices with mixture. Put back together and wrap in foil, leaving opening at top. Sprinkle with cheese and bake at 400° for 10 minutes.
Brown meat, onion and pepper in a frying pan. Add tomatoes, tomatoes with peppers and black-eyed peas. Bring the mix to a boil. Put in a casserole dish. Prepare corn bread mix according to package directions, then pour it over casserole mix. Bake at 375° until bread is done.
Melt butter in large saucepan. Add potatoes, celery and onions. Saute until onions are translucent. Stir in chicken broth. Cover and cook until vegetables are tender. Ladle half into blender or mash by potato masher. (This thickens the soup). Return to heat and add milk and cheese. Add seasonings.
Mix all ingredients together in bowl. Place in greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Sift flour, sugar substitute, baking powder, salt and spices into mixing bowl. Combine egg, milk and shortening; add to dry ingredients. Blend until flour is moist. The batter should be lumpy. Do not overmix. Fold in minced apples. Line, fill pan. Bake 20 to 25 minutes in 375° oven. Equals 1 piece of bread.
Mix all of the above. Bake at 350° for 10 to 12 minutes. You can roll in powdered sugar before baking.
*Can substitute fresh or frozen berries. Use approximately 2 cups berries, 2 tablespoons cornstarch, 1/4 cup sugar and lemon juice.
Sprinkle strawberries with sugar; stir gently. Cover. Chill 2 hours. Just before serving, beat cream in chilled bowl until stiff. Gradually stir in liqueur. Fold in strawberries.
Mix cake mix, 1/3 cup of milk and butter. Add nuts and press half in greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Melt caramels with 1/3 cup of milk. Sprinkle chocolate chips on baked crust, pour on caramel and press remaining dough on top. Bake 15 to 20 minutes. Cool before cutting.
Make patties out of hamburger. Place a large piece of aluminum foil in a shallow baking pan. Place meat patties on the foil. Slice onion, potatoes and carrots on top of meat. Salt and pepper to taste. Place 3 or 4 large pats of butter on top. Place foil over top of pan. Bake at 350° for 50 to 60 minutes. Serve with A.1. steak sauce.
Cook chicken until tender. Remove meat from bones. Reserve broth. Cut chicken in small pieces and place in 9 x 13-inch pan.
Cream butter, oil, egg, vanilla and sugars together. Add flour, salt and baking powder; mix well. Fold in chocolate chips. Spray a 9 x 13 baking pan with nonstick spray.
Remove bones from chicken breasts and cut into 1/2-inch pieces. Mix egg white, cornstarch, salt, ginger root, soy sauce and pepper in glass bowl; stir in chicken. Cover and refrigerate at least 30 minutes. Heat 2 tablespoons vegetable oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 tablespoon oil until hot. Add green onions, mushrooms, hoisin sauce and cayenne pepper; stir-fry about 1 minute. Add chicken and chicken broth; heat to boiling.
In skillet, cook onion in butter until tender. With slotted spoon, remove onion and set aside for later. In drippings over medium heat, cook chicken until browned. Into skillet, measure 3 tablespoons of minced parsley. Stir in onion, tomato sauce, wine, water, salt, basil and pepper. Over high heat, heat to boiling, then reduce to low. Add shrimp; cover and simmer 5 minutes or until both are tender. Skim off fat. Spoon mixture onto warm platter. Sprinkle with parsley. A simple but elegant entree!!
Dissolve Jell-O in boiling water and lemon juice; set in refrigerator to thicken. Mix cheese and vanilla and sugar. Add to lemon mixture. Whip Milnot to firm peaks and fold into lemon and cheese mixture.
Slice carrots at an angle, very thin, enough to measure 1 cup. Heat oil in skillet. Add carrots and other ingredients; cover and lightly steam for 6 minutes, or until tender, stirring once or twice. Makes 2 servings. May have to add more water.
Cook evaporated peaches until tender; drain and sweeten. Mash thoroughly and cool several hours. When cold, line pie pan with pastry and spread layer of peaches over bottom very evenly.
Place raw meat in roaster. Place onion and celery on top of meat. Combine remaining ingredients and pour over meat. Cover and bake in a 350° oven until beef is very tender and well done and will shred when picked apart. Remove from roaster and shred with forks while still hot. Return to sauce in roaster. Add salt and pepper to taste. Serve in hamburger buns. Makes 15 to 20.
Soften butter in microwave at 50% power. Blend in sugar and mix until light and fluffy. Beat in egg. Add flour, salt, vanilla and baking powder, blending until moistened well. Pour into a greased glass baking dish. Add topping.
Cook chicken breasts in microwave for 2 minutes per breast piece. (Or simmer in water until tender.) Skin the breasts and place in a buttered 9 x 13-inch pan. Cover each piece with sliced Swiss cheese. Mix together the chicken soup and half and half. Pour this over the top. Stir the croutons into the melted butter and put on top of chicken. Bake at 325° for about 1/2 hour or until it bubbles.
Cook noodles according to package instructions. Drain. Pour in tuna, soup and peas. Put in casserole dish and bake in oven until bubbly.
Cream together first 3 ingredients and add eggs and vanilla. Mix flour and oatmeal together. Put small amounts of oatmeal and flour in blender and blend until oatmeal is a powder. Add salt, soda and baking powder. Mix all ingredients together. Add chips, Hershey bar and nuts. Mix together. Drop by spoonfuls on ungreased cookie sheet. Bake at 375° for 5 to 6 minutes. Do not overcook!
Heat peanut butter, sugar and Karo. Add Special K. Place in greased cake pan. Melt chocolate and butterscotch bits; spread on top. Cool 1 hour.
Combine rice, water, salt and margarine and bring to a boil; simmer 20 minutes. Add corn and soup. Top with cheese. Bake 30 minutes at 350°.
Combine rice, milk, sugar and salt. Pour into buttered 1 to 2-quart baking dish. Bake 1 hour at 300°, stirring occasionally. Add lemon peel, nutmeg and raisins. Continue baking for 1 1/2 hours. Two thirds cup of brown sugar may be substituted for white sugar.
Bake in muffin tins at 400° until golden brown, about 15 to 20 minutes.
Mix all the ingredients with blender running on slow speed. Add 1 tablespoon of lemon juice and 1 cup salad oil. Yield: 1 1/4 cups.
Preheat oven to 425°. Grease casserole dish. Break crackers up in milk to soften. Set aside. To crab meat, add salt, pepper and melted butter. Mix, then add salad dressing, mustard, Worcestershire sauce, crackers and milk mixture; mix lightly. Pour in greased casserole dish. Bake at 425° about 30 minutes or until slightly brown.
Pour cold milk into mixing bowl. Add egg custard mix and stir until dissolved. Heat cream and 1/4 cup milk in top of double boiler. Stir hot liquid into soaked custard mix. Cook mixture over simmering water, stirring, until thick (15 to 20 minutes). Cool. Add lemon juice and rind.
In a 12x8x2 inch glass casserole dish, layer the following: bean dip, avocados mixed with lemon juice, sour cream mixed with taco seasoning, green onions, tomatoes, olives and cheese. Serve with corn chips.
Cook noodles as directed on box; set aside. Heat and mix the crab meat and additional shrimp. Mix cottage cheese and cream cheese. Add onion, egg, basil, salt and pepper. Place in greased 9 x 13-inch casserole. Layer half of the noodles and half of the cottage cheese mixture. Sprinkle with grated cheese, then shrimp mixture. Repeat, reserving grated cheese for topping. Top with peeled, sliced tomatoes and sprinkle with sugar. Add remaining cheese on top. Bake 1 hour, uncovered, at 350°. Yields 8 servings.
In large mixing bowl, mix together hash brown potatoes (that have been thawed) with all other ingredients, except for topping. Pour into greased 3 quart rectangular baking dish.
Cook onion in grease. Add to other ingredients in a casserole. Cook in microwave 15 minutes on High.
Drain beans. Combine with tomatoes and onion. Mix in dressing and garlic salt. Chill at least 1 hour before serving.
Roll into balls. Place on baking pan and cook at 350° for 30 minutes.
Dissolve jello in water; add cranberry sauce. Chill until partly set. Add remaining ingredients. Serves 6.
Mix sugar, flour, eggs, baking powder and salt. Pour into well-greased jelly roll pan. Bake at 350°. Mix strawberries and sugar. Spread strawberries and roll like jelly roll. Slice and serve with juice from berries. Can bake in square pan and cut into four pieces. Serve topped with strawberries and Cool Whip.
Preheat oven to 375°. Cream margarine and gradually add Sucanat. Mix egg with lemon juice and lemon and vanilla extracts, then add to creamed Sucanat and margarine. Mix, in separate bowl, the flour, salt and cream of tartar, then add gradually to lemon margarine mixture and beat at medium speed until mixed well. Refrigerate 1 hour or until firm enough to work with. Roll into 1-inch balls and place on ungreased cookie sheet. Bake for 10 minutes and cool on wire racks. Makes 4 to 4 1/2 dozen.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup oil. Add boiling water. Stir until it thickens. Stir in sugar, eggs and 1/3 cup oil. Add flour and salt. Add vanilla. Pour into lightly greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Mix broccoli, bacon, onion and cheese. Add mayonnaise and mix well. In a small bowl, mix vinegar and sugar. Mix until sugar dissolves. Add to broccoli mixture and mix well. Chill before serving.
Grease a 9 x 13-inch dish or pan. Mix potatoes with 1/2 cup melted margarine, then place in dish. In a bowl, mix onion, sour cream, soup and cheese. Pour over potatoes. Top with crushed corn flakes. Drizzle with melted oleo. Bake, uncovered, at 350° for 30 to 45 minutes, depending on how brown you want the topping.
Combine beans, broth, water and onion in Dutch oven. Add chicken, chiles, cumin, oregano, red pepper and cloves. Cook 30 minutes. Adjust seasonings. Serve in bowls topped with cheese. Serves 4 to 6.
Mix wheat flour, salt, yeast	and 1	cup white flour together; set aside. Mix	together margarine, water, milk, honey and	cottage cheese. Heat	thoroughly. When all	is melted, blended together and lukewarm, remove from heat and stir in the flour	mixture. Add just enough of the remaining white flour to make a firm but sticky dough. Place on board and knead in remaining flour.	Place in a greased bowl, cover and let rise until double in size (about 1 hour). Punch down. Divide into loaves (2	regular loaves or 3	small loaves). Place in greased pans. Cover and let rise again (about 1 hour). Bake at 350° for 35 to 40 minutes.
Spread hamburger in bottom of an 8-inch baking dish. Spread soup over hamburger. Place Tater Tots close together on top of soup. Bake 1 hour at 350°. Hamburger may be browned and drained to reduce fat. Double this recipe by using one can of celery soup and 1 can cream of mushroom soup. Bake in a 9 x 13-inch dish for 1 1/2 hours at 350°.
Mix 2 cups of flour with salt, sugar and yeast. Let butter melt with water. Mix with ingredients and then add 2 to 3 more cups of flour. Knead together. Let rise about 1 hour. Separate dough in 2 well-greased bread pans. Let dough rise again. Bake at 325° for 20 to 30 minutes.
Mix 1/2 pound butter, cornstarch, 1/2 cup powdered sugar and 2 cups flour with hands; spread in the bottom of a jelly roll pan. Bake at 300° for 15 minutes.
Mix first six ingredients. Make a well; add pumpkin, eggs, oil, water and vanilla. Mix until smooth. Add nuts. Pour into three greased and floured 8 1/2 x 2 1/2-inch tins. Bake at 350° for 1 hour or until toothpick inserted into center comes out clean.
Mix sugar and lime juice in tall glass until sugar dissolves; add rum. Mix well. Add fruit for garnish. Fill glass with finely crushed ice.
Mix sugar, Karo, eggs, vanilla and butter well. Add pecans. Pour into unbaked pie shell. Bake at 350° for 55 minutes.
In skillet or wok on high heat in 2 tablespoons oil, stir-fry boneless chicken cut in strips. Remove and set aside. Add 1 tablespoon oil to skillet. Stir-fry 4 cups vegetables and 1 clove minced garlic until tender-crisp. In cup, combine 1 cup chicken broth, cornstarch, ginger and soy sauce. Add to skillet with reserved chicken. Cook until mixture thickens, stirring often. Serve over rice.
Mix all ingredients well. Flour and grease a loaf pan. Pour in mixture. Bake at 350° for 55 to 60 minutes.
Place chicken in 9 x 9-inch baking dish. Pour picante sauce over chicken and bake at 425° for 50 minutes. Remove from oven and place cheese slices over chicken and place back in oven for 10 minutes.
Place popcorn in large bowl and set aside. Place pecans and almonds on cookie sheet. Toast in 350° oven for 10 minutes to make crisp.
Cook broccoli for 5 minutes and drain. Fold in mayonnaise, soup, cheese, eggs, salt and pepper. Top with additional grated cheese and finely crumbled Ritz crackers. Dot with butter. Bake at 350° for 30 minutes.
Wrap gas grill grate in tin foil to prevent sauce and shrimp from falling through. Turn on both sides to high setting. Mix barbecue sauce and Tabasco. Stir until fully mixed. Add shrimp; mix so all shrimp are covered in sauce. Pour whole contents on foil on red hot grill. Cook until shrimp curl up tight and start to brown and dry. Place on plate and add just a touch more sauce to moisten. Enjoy some good Louisiana eatin as you chaw down.
Combine all in 2-quart casserole dish. Crush 2 cups corn flakes; put on top. Pour melted butter over; bake for 45 minutes at 350°.