HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake as directed on box, using whole eggs. Bake in a 9 x 13 x 2-inch pan. While hot, prick all over with fork. Mix milk and cream of coconut. Pour over cake while cake is still hot. Let cool and put in refrigerator until ready to serve. Spread with Cool Whip and sprinkle coconut over top.
Dip fish in lemon juice. Combine crumbs, salt and pepper. Coat fish with crumb mixture. Place in buttered glass dish. Sprinkle with paprika and cover with waxed paper. Cook 6 to 7 minutes until fish flakes easily. Let stand 2 minutes before serving.
Cream butter with sugar. Add flour, mixing well. Add eggs, one at a time. Add lemon, rind and water. Pour into an unbaked pie shell. Bake at 350° until filling is set in the center. A layer of sponge cake will be on the top.
In shallow bowl or plastic bag, combine all ingredients. Add the steak, coating with the marinade. Cover tightly and refrigerate for 6 to 24 hours. Turn occasionally. Broil or grill.
Heat griddle to 375°. Grease lightly with oil. In a bowl combine oatmeal and water. Let stand 5 minutes. Add remaining ingredients. Stir until all particles are moistened. Pour 1/4 cup batter for each pancake onto hot griddle. Cook each side 1 1/2 minutes. Makes 14 to 16 pancakes.
Put chicken in bottom of 2-quart casserole. Mix cream of celery soup and milk. Mix with chicken. Pour broth over Stove Top stuffing until moist. Put on top of chicken. Bake at 350° for 30 minutes.
Mix oil, sugar and eggs together. Add remaining ingredients and mix well. Pour into a 9 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes.
Let cheese stand at room temperature to soften; combine cheese, juice, garlic and pepper; beat with beater until fluffy. Stir in nuts; shape in roll. Sprinkle with chili powder and paprika mixture. Serve with crackers.
Mix liquids together well in a large bowl. Add the dry ingredients; beat until smooth. Bake for about 45 minutes at 350° in a 9 x 13-inch ungreased pan. Let cool.
Mix well. I use this on top of meat loaf, chicken and pork. Will keep in refrigerator.
Boil squash until tender; drain and mash. Add eggs, onions, salt and pepper. Mix well. Add melted oleo. Pour in greased casserole dish. Bake at 350° until set, about 45 minutes. Brush with oleo and sprinkle with cracker crumbs and brown to a golden brown.
Cream butter and oleo. Add sugar. Add eggs and cream again. Sift flour with baking soda and add to creamed mixture alternately with sour cream. Add vanilla. fold in nuts, dates and cherries. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Have orange juice, sugar and bourbon mixed in a cup. When cake is removed from oven, pour juice mixture over cake and let set for 4 to 5 hours.
Cook spaghetti and drain. Cook onions and celery in shortening until clear. Add hamburger meat; cook until done, but not brown. Add the rest of ingredients. Mix with spaghetti and place in a baking dish. Top with 1/2 pound of cheese, grated. Bake until cheese melts.
Cook potatoes in boiling salted water until tender. Cool and peel and dice each. Add mayonnaise and allow to chill thoroughly. Add peeled and diced apples and remaining ingredients. Chill before serving. Serves approximately 75.
Brown hamburger, add spices, onions, peppers and tomatoes. Simmer together 15 minutes. Then add tomato paste and water and simmer on low 1 hour. Cook noodles; drain water. In large pan, cover bottom of pan with sauce, then add a layer of noodles, layer the sauce, spoon cottage cheese in several places, layer of Mozzarella cheese, then layer of noodles, continue as before. In preheated 350° oven, bake 40 to 50 minutes. Remove and let stand 15 to 20 minutes before serving.
Place butter and onion in 2-quart glass casserole. Microwave for about 3 minutes on Medium-high or until onion is partly cooked. Stir in remaining ingredients. Cover with glass lid or Handi-Wrap. Microwave for 4 minutes on Medium-high. Stir lightly; recover and continue cooking for 4 to 5 minutes on Medium-high or until piping hot. Let stand covered, 5 minutes before serving.
Mix all ingredients together. Put in casserole dish or 13 x 9 x 2-inch pan. Bake 1 hour at 325°.
Combine beef, eggs, bread crumbs, onions, 2/3 cup tomato sauce, salt, pepper and parsley. Mix well and shape into flat rectangle on a piece of wax paper. Sprinkle 3 1/2 cups of cheese over meat mixture. Starting with short edge, roll up like a jelly roll and press ends of roll to seal. Bake in shallow pan at 350° for 1 hour. Drain excess fat. Pour remaining sauce over roll. Garnish with 1/2 cup cheese and green pepper rings. Bake an additional 5 minutes.
Fry sausage and onion. Drain fat. Layer sausage in pan, 13 x 9-inches. Layer bread cubes over sausage. Sprinkle cheese over bread. Mix eggs, dry mustard, salt and milk. Pour over top. Refrigerate overnight. In the morning bake 1 hour at 355° or until firm. Serves 5.
In 3-quart saucepan, bring 1 1/2 quarts water to a boil. Add broccoli and onion. Boil 10 minutes. Add seasonings and cheese; stir until cheese melts. Add milk, cream and butter. Stir and heat to boiling. Slowly add water to flour, stirring constantly, until texture is smooth. Slowly add to hot mixture, stirring rapidly. Cook and stir until soup is the consistency of heavy cream. Serves 8 to 10.
Mix eggs, flour, milk, Jack cheese and diced chilies together. Pour into buttered casserole. Pour tomato sauce over top and smooth. Top with yellow cheese, olives and onions. Bake at 350° for 30 to 45 minutes.
Remove head and tails from fish and cut into chunks. Wrap chunks of fish in cheesecloth and simmer in salted water for 30 minutes. Let fish cool, then wrap in dry cloth and chill. Combine water, spices and vinegar and bring to a boil; cook for 5 minutes. Chill liquid. Pour over trout and add oil. Will keep 3 months.
In a crock pot, add navy beans, broth, soup, water, onion, garlic and salt. Cover and cook while preparing chicken. Add shredded chicken, green chilies, cumin, oregano, ground red pepper, cloves. Cook for another 30 minutes. Add some cheese and salsa and simmer.
Dissolve yeast and sugar in warm water. Mix all other ingredients. Mix the flour one cup at a time. Let stand 10 minutes after mixing. Knead 5 minutes. Let rise 30 minutes. Make or cut into biscuits. Melt margarine and rub on top of biscuits before baking. Bake at 400° for 8 to 10 minutes or until done.
Combine soup, sugar, Worcestershire sauce, mustard, salt and vinegar; pour over warm carrots, garnished with sliced peppers and onions. Sounds weird but delicious and very colorful.
Mix ingredients well. Pour in unbaked pie shell. Bake at 400° for 10 minutes. Then bake 30 minutes at 300°.
Pour peaches with juice in cake pan. Sprinkle dry cake mix over peaches. Dot butter over cake mix. Bake at 375° for 40 to 45 minutes.
Soften gelatin in cold water. Mix together in a saucepan the milk, flour and sugar; cook to slightly thicken and dissolve the gelatin in that. Cool. Then whip the cream. Beat the egg whites until stiff and add the cream of tartar. To the gelatin mixture, fold in the whipped cream and the egg whites. Add the vanilla and almond extract. Then fold in the coconut. Spoon into the pie shells and chill in the refrigerator.
Chop red cabbage in thin strips. In a big pot, brown the oleo. Add cabbage and stir until it is covered with oleo. Add the vinegar, salt and sugar. Cover tightly and cook about 1 1/2 hours, stirring now and then. Add jelly, and if mixture looks dry, add a couple tablespoons of water. Serve with roast pork, goose or duck.
Peel and slice potatoes (approximately 1/8-inch thick). Place butter in frying pan and melt over low heat (do not burn). Put in potatoes and chopped onion with small amount of water. Salt and pepper to taste. Cook until potatoes are tender and water has boiled away. (If too much water when potatoes are done, turn up heat and watch until water absorbs.) Do not brown.
Bring to a boil in medium saucepan over low heat the following: brown sugar and evaporated milk. Keep stirring constantly until sugar dissolves. Remove from heat. Add candied fruit, apricots and pecans into the saucepan. Stir these ingredients well. Cool. Then shape into 1/2-inch balls. Roll in shredded coconut. Makes 4 dozen balls.
In 2-quart casserole, break up ground beef in very small chunks. Add onion, green pepper and garlic. Cover. Microwave on High (10) for 5 to 6 minutes, stirring after 3 minutes. Drain well. Add tomato sauce, Worcestershire sauce, pepper, chili powder and salt. Cover and microwave on High (10) for 5 to 6 minutes, stirring after 3 minutes.
Melt butter and marshmallows; mix with mixer the remaining ingredients and add to melted butter mixture. Pour into casserole and bake 20 minutes at 400°.
Soak the bread in milk until it is soft, then drain the milk. Wash and properly drain the ground meat and combine the bread, onions, parsley, salt, black pepper, and cinnamon powder with it. Mix thoroughly with your hands. Shape into balls. Bake at 350°F on an oiled pan for about 30 minutes.
Cook lima beans in 1 1/2 cups boiling salted water 15 minutes; drain, reserving 1/2 cup of liquid. In a skillet, fry bacon until half cooked. With a slotted spoon remove bacon to paper towels to drain. Cook onion and celery in bacon fat until softened. Toss together lima beans, onion, celery, cheese, pepper, sauce and reserved liquid. Turn into a lightly greased casserole dish. Sprinkle top with the crumbled bacon. Bake, uncovered, in a 350° oven about 30 minutes or until the top is browned.
Heat oven to 375°. Combine Crisco, sugar, milk and vanilla in a large bowl. Beat until creamy. Blend in egg. Mix flour, salt and soda together in separate bowl. Gradually add flour mixture to batter. Stir in chocolate chips and nuts. Drop by rounded tablespoonful of dough 3-inches apart on ungreased baking sheet. Bake for 10 to 12 minutes. Do not overbake. Cookies will look light and chewy. Makes about 3 dozen cookies.
Cream Crisco and sugar until well mixed. Add eggs, syrup and vanilla. Mix well. In a separate bowl, measure flour, baking powder, salt and soda. Add to creamed mixture a little at a time, just until blended. Chill dough for at least 1 hour. Divide dough into 4 balls and roll out one ball at a time, leaving the rest of the dough in the refrigerator. Roll dough to 1/4-inch thickness and cut into heart shapes or other shapes; place on an ungreased cookie sheet and bake 5 to 9 minutes in a 375° oven. When lightly browned, remove from oven and place on racks to cool. Frost when completely cooled.
Place onions in bottom of crock-pot, then place roast on top of onions. Mix Coke and next 7 ingredients. Reserve 1 cup and refrigerate. Pour rest of sauce over roast. Cover with lid and cook by times indicated. When done, remove and shred with forks. Combine reserved sauce (1 cup), ketchup and butter. Heat and serve.
Combine ingredients and drop by spoonful into hot oil. Brown well. Spoon 4x sugar after draining.
In a large saucepan, combine bacon grease, sugar, water and vinegar. Heat at medium heat until it thickens. Remove from heat; let cool. Break lettuce up in a large salad bowl. Crumble cooked bacon over lettuce; pour cooled sauce over lettuce. Toss and serve.
Mix and heat until melted the oil, margarine, cocoa and water. Bring to boil. Set aside. Mix sugar and flour, then pour heated mixture into it. Beat well. Mix buttermilk, eggs, soda and vanilla. Pour into other ingredients. Blend well. Pour into greased and floured 15 x 10 x 1-inch pan. Bake at 400° for 20 minutes.
Make jello with jello and hot liquid; when jello thickens, add other ingredients and let set until firm.
Mix dressing, juice and seasonings in a large bowl. Add remaining ingredients; mix lightly. Refrigerate.
Combine corn meal mix, sugar and onion in bowl. Add milk and egg to dry ingredients, stirring to combine. Drop by heaping teaspoonfuls into hot deep fat (375°), frying only a few at a time. Fry until golden brown. Drain on absorbent paper.
Melt butter in skillet. Mix flour, milk and beaten eggs. Pour in skillet.	Top with nutmeg. Put in preheated oven at 425° for 20 to 30 minutes.	Serve with sifted powdered sugar and marmalade.
Break spaghetti into small pieces and cook in the chicken broth that has been saved from cooking the chicken for extra flavor. Cook onions, pepper and celery together in a small amount of margarine until tender. Grease a large casserole dish (or 2 medium dishes). Layer half of spaghetti, half of chicken, half of onion mixture and one can of mushroom soup. Repeat this procedure to make the second layer. Top with grated cheese and bake about 30 minutes at 375° until cheese melts and is bubbly.
Layer the rolls in a lightly greased Bundt pan. Melt the margarine and pour over the rolls. Mix the vanilla pudding, brown sugar and cinnamon. Sprinkle mixture over rolls. Top with chopped nuts. Cover pan with towel and let stand in cold oven overnight or rise 4 hours in a warm place. Bake at 350° for 25 minutes. Let cool slightly and turn onto plate.
Sift flour and baking powder into a bowl. Cut in cheese and butter with pastry blender. Add water and mix well. Fill cookie press. Form straws on ungreased cookie sheets. Bake and cut into desired length and remove from sheet. Time: 8 to 10 minutes. Temperature: 375°.
Check leaves of fresh greens carefully. Remove pulpy stems and discolored spots on	leaves. Wash thoroughly in several changes of water. You can add a little salt to the last	water. Place the greens in a colander to drain. Put meat in a large pot with at least 2 quarts of water, bring to a boil. When boiling good, put the greens in the pot. You can	cut them up first or you can cut them after they've cooked.	Cook on low until done, about 2 hours, but you can hardly cook collards too long. You may have to add a little water as it boils down and it is best to use hot water. I always add about a teaspoon of sugar when they have cooked on low	awhile. When cleaning greens, cut out most of the stem. When done, take a sharp kitchen knife and fork to cut them.
Dissolve and melt jello and marshmallows in hot water. Add pineapple, bananas and 7-Up; let jell.
Place cabbage in a large kettle of boiling salted water; boil for 1 minute. Drain. Return to kettle; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf. Yield: 12 servings.
Mix all together and mix well. Pour into tube pan and bake at 350° for 45 minutes.
Mix all with a wooden spoon lightly. Put in a greased Bundt pan and bake at 375° for 45 minutes, or until done.
Saute onion in butter. Brown beef and sausage; drain and mix together. Cook macaroni per package directions; drain. Mix all together and place in casserole dish. Top with cheese. Bake at 350° until heated through and cheese melts.
Brown meat, onion and pepper together. Add beans, tomatoes and Ro-Tel. Chop cabbage on top and simmer until done.
Preheat oven to 300°. Line bottom of 8-inch spring-form pan or small 4-inch aluminum pans with parchment paper. Butter paper and sides of pan. Mix nuts, fruits, cocoa, spices and flour in large bowl. Stir honey and sugar in heavy saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium-high and cook until candy thermometer measures 248°, firm ball stage. Immediately pour over nut-fruit mixture. Divide batter between prepared pans using moistened fingers to pat down air pockets. Bake until tops are no longer sticky, about 35 minutes. Transfer to rack to cool. Turn cakes out and sift. Wrap tightly in plastic wrap. Panforte can be stored in airtight container 1 month at room temperature or 3 months in freezer.
Make a regular stew using deer meat. Add 2 teaspoons garlic and 1 cup red wine.
Saute onion and garlic in butter until tender. Add catsup, vinegar, water, brown sugar, lemon zest, lemon juice, Worcestershire sauce, hot sauce and chili powder; cook until hot. Place roast on grill over low coals. Cover grill; open vent. Grill roast 3 hours, turning occasionally. Baste roast with barbecue sauce. Cook 1 hour or until tender, basting frequently with sauce. Yields 8 to 10 servings.
Mix all together and freeze. While freezing, stir often so it won't separate. Serve by the scoop in a glass and pour 7-Up, Mountain Dew or Sprite over the scoops. You can add variations of the fruit and the quantities.
Put all ingredients in casserole dish raw. Cover tightly and bake at 250° for 4 hours. Delicious.
Melt butter. Add onion, zucchini and garlic. Saute a few minutes until onion is transparent. Combine with tomatoes, crab, 1 cup cheese, 3/4 cup bread crumbs, salt, pepper and basil. Mix lightly, but thoroughly.
Wash chicken; dry and salt and pepper. Cut chunks of cheese for each piece of chicken. Wrap chicken around the cheese. Keep rolled up. Melt butter; add garlic powder and wine, mixed together. Pour over chicken; sprinkle with paprika. Bake at 350° for 1 hour, uncovered. Last 10 minutes, sprinkle almonds over the chicken. May be served with a rice dish. Makes 12 servings.
Mix ground beef, salt and pepper. Between sheets of waxed paper, roll out patties 1/4-inch thick. Center half of patties with small amount of shredded cheese and onion and dash of barbecue sauce. Top with meat lids. Press around edges to seal. Broil over hot coals for 12 to 15 minutes, turning once. Or, bake under broiler in oven for 12 to 15 minutes, turning once. Makes three large burgers.
In large bowl, mix all ingredients. Keep adding mayonnaise until all ingredients are covered well. Peas can either be left out to thaw or mix frozen if made ahead of time such as the night before.
Preheat oven to 400°. Cut top of bread out and save. Hollow out center of loaf.
Place strawberries into pie shell. Cook sugar, cornstarch, Jell-O and 7-Up in heavy saucepan until thick. Pour over strawberries in pie shell. Chill for about 2 hours. Top with whipping cream or Cool Whip.
Beat eggs; add sugar until well blended. Add oil gradually. Mix flour, baking powder, baking soda, salt and spices. Blend into mixture gradually and thoroughly. Stir in zucchini. Grease and flour lightly 2 (8 x 4-inch) loaf pans. Divide mixture evenly. Let stand 5 or 10 minutes. Heat oven to 350°. Bake for 45 minutes or until toothpick comes clean from center. Don't overbake.
Put 2 packages dry yeast in a cup of very warm water. Set aside. Put in saucepan the oleo, milk, sugar and salt. Heat until oleo is melted. Remove from heat. Put in big bowl. Add 1 cup of cold water. Stir in yeast. Add enough flour to make a stiff dough. Knead on flour surface. Put in greased bowl and let raise until doubled. Knead again and put into bread pans and let raise again. Bake at 375° to 400° until golden brown.
Boil chicken until cooked. Combine soup with half of the flowerets; add cream, salt and pepper. Heat. Dice chicken and add to soup mixture. Serve mixture over cooked rice.
Combine all ingredients and spread in greased pan. Bake at 350° for 15 minutes or spread on bread and heat!
All ingredients should be at room temperature. Blend all together, except eggs. Add eggs one at a time; mix well. Flour and grease 10-inch spring-form pan. Wrap pan in foil. Put spring-form pan in a pan of hot water (375°). Bake at 375° for 1 hour or longer. Remove from water and cool 2 hours.
Add milk to make a heavy batter. Mix well and spoon into hot oil in a deep fryer. Cook until brown.
Every family has something to fall back on when time is short, cupboard bare and you always have the ingredients.
Combine first four ingredients in a saucepan. Bring to a boil, stirring constantly, until thick (about 2 minutes). Add remaining ingredients. Cook over medium heat for 5 minutes, stirring constantly. Yields 4 to 5 servings.
Peel, core and slice apples. Blend water and lemon juice. Fill jars with apple slices. Mix all other ingredients in large saucepan. Bring to boil and stir to thicken. Pour over apples. Process in boiling water bath 20 minutes. One jar makes 1 large pie; 2 jars makes cookie sheet of bars.
Cook all except vinegar until thickened, then add cider vinegar. Cook down again until thickened.
Combine sugar and flour in a bowl. Heat margarine, Coca-Cola and cocoa to boiling. Melt marshmallows in hot mixture. Pour this over flour mixture. Add other ingredients and mix well by hand. Bake in a 9 x 13-inch greased and floured dish at 350° for 30 to 35 minutes. Ice while hot.
Cook broccoli according to directions on package, then drain off excess water. Add broccoli to other ingredients, except crackers. Put crackers on top and cook at 400° for 25 minutes. (It may take a little longer so that it is firm.)
Saute celery and onion in oil till tender. Add chicken, soups, mayonnaise, rice, water chestnuts, and almonds. Mix well. Place in baking dish. Combine cornflakes and margarine, spread on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix ingredients, cutting the margarine into the mixture. Roll into balls (1 teaspoon dough for each ball). Press 1/2 pecan onto top of each ball.
Brown ground beef; drain. Add dry soup mix, tomato sauce, water and Worcestershire sauce. Cover and simmer for 5 minutes. Mix in cooked elbow macaroni. Place in casserole dish. Top with grated cheese. Bake at 350° for 15 to 20 minutes.
Combine egg, 1/4 cup of the soup, uncooked rice, onion powder and pepper. Add beef; mix well. Shape into 20 meatballs. Place in a large skillet. Mix the remaining soup with Worcestershire sauce, oregano and 1/2 cup water. Pour over meatballs. Bring to boiling; reduce heat. Cover; simmer, stirring often, about 20 minutes or until no pink remains in meat and rice is tender. Skim fat. Pass Parmesan cheese if desired, or sweet and sour sauce poured over is great too. Serves 4 to 5.
Mix crumbs and melted butter together. Press into 13 x 9 x 2-inch pan. Bake at 350° for 5 minutes. Cream soft butter, sugar and eggs. Spread over cooled crust. Lay cut bananas on top of creamed mixture. Spread pineapple over bananas. Spread Cool Whip over pineapple and top with nuts.
Mix all except eggs. Add eggs, one at a time and beat well. Add vanilla and beat. Bake in greased, floured oblong pan 1 hour and 10 minutes at 300°.
If fish fillets are large, cut into 5 or 6 serving pieces. Sprinkle both sides of fish with salt and pepper. Mix butter, lemon juice and onion. Dip fish into butter mixture. Arrange in ungreased square pan, 9 x 9 x 2-inch. Pour remaining butter mixture over fish. Cook, uncovered, in a 350° oven until fish flakes easily with fork, 25 to 30 minutes. Sprinkle with paprika, if desired. Makes 5 to 6 servings.
In a saucepan, blend the butter, sugar and flour; gradually add the boiling water. Add lemon peel and nutmeg. Boil 3 minutes. Remove from heat and stir in the lemon juice. Makes 1 1/2 cups.
Combine sour cream, mayonnaise and dressing. Pour over vegetables and mix. Best to set 3 to 4 hours in refrigerator. Very low in fat grams.
To Make Crust: Press crescent rolls out on ungreased cookie sheet. Bake according to directions on package. Let cool.
After sifting flour (you won't use it all) into a large bowl, place softened butter in a well in the center. Add the sugar and work the soda, salt and pumpkin spice into sugar with the fingers. Add egg and work it together with the sugar and the butter. Add buttermilk gradually, working in flour as you go, until all buttermilk is used and a soft dough is made. Divide dough into 7 equal portions and press into greased and floured 9-inch layer cake pans. Bake layers at 350° for 10 to 12 minutes, turning out layers and baking the remaining layers until all dough is baked. Sift unused flour back into storage container.
Add bread to milk and let stand for a couple of minutes. Mix beef, egg, pepper, Worcestershire and onion. Shape into loaf and place into baking pan.
Crush chips and spread over bottom of dish. Spread chicken over chips. Blend all other ingredients together and pour over chicken. Top with grated cheese. Bake at 350° for 40 minutes.
Gently squeeze broccoli to extract all liquid. Spread broccoli in pie shell. Sprinkle with cheese. Beat eggs, salt and pepper. Beat half and half into eggs until well blended. Pour into pie shell. Preheat oven to 425°. Bake 15 minutes before serving.
Drain crabmeat and combine with remaining ingredients in large bowl. Taste for seasoning. Spoon into a 6-cup souffle dish. Bake for 30 minutes at 350°. Serve hot with crackers or crusty bread.