HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream Crisco, sugar and bananas. Add salt, eggs, soda, flour and nuts. Cook one hour at 325°. Turn temperature down and let stay 10 minutes.
Prepare cake mix according to directions on box. Pour into 13 x 9-inch greased and floured cake pan. Bake according to directions on box. When cake is done, remove from oven. Poke holes over entire cake. Then carefully pour pop over the entire cake. Let cool. When completely cooled layer strawberries over entire cake. Then add frosting.
Mix butter, sugar and vanilla together thoroughly. Mix dry ingredients together and then add to butter mixture. Chill dough. Roll into 1-inch balls. Place on ungreased cookie sheet. Cookies do not spread. Bake at 350° for 10 to 12 minutes until set, but not brown. While warm, roll in additional confectioners sugar. Cool and roll again in sugar.
Combine cake, butter, water, oil and 1/2 can condensed milk. Mix well. Pour 1/2 batter into greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Melt caramels and remainder of condensed milk over low heat until smooth. Spread over cake layer. Sprinkle generously with pecans. Cover with remaining cake batter. Return to oven and bake 25 to 35 minutes. Cool and spread with frosting.
Mix all ingredients but potatoes and cornflakes, then add thawed potatoes. Pour into a 9 x 13-inch baking dish (well-greased). Mix cornflakes and 1/2 cup melted margarine and sprinkle over top of the casserole. Bake at 400°, uncovered, for 40 minutes. This can be frozen.
In a medium size skillet, saute onion and celery in butter. Add 1/2 teaspoon salt and remaining ingredients. Spoon stuffing over first lamb breast which has been placed in a shallow baking dish and sprinkled with salt and pepper. Cover with the second breast and sprinkle with salt and pepper. Secure with skewers, if desired. Bake at 325° for about 2 hours or until tender. Yields 4 servings.
Beat cream cheese and powdered sugar until smooth. Then add peanut butter and milk, beat until smooth again. Then fold in Cool Whip and mix; pour into crust and put in freezer. Take out 2 hours before serving and put in fridge. You can sprinkle with peanuts and drizzle chocolate syrup on the top.
Combine the crabmeat, celery and green pepper in a bowl. Combine the paprika, salt, catsup, salad dressing, lemon juice, mustard and sugar in separate bowl and mix well. Then add to crabmeat mixture. Toss lightly until crabmeat is well coated. Refrigerate until ready to serve. Serve on lettuce leaf. Garnish with sliced hard-boiled eggs, if desired.
Measure flour into a bowl. Cut in butter with a pastry blender until coarse crumbs form. Add ice water, mixing with a fork, until dough forms a ball. Wrap. Chill for 1 hour.
Mix ingredients well and beat at medium speed for 2 minutes. Pour into four greased and floured layer cake pans. Bake at 350° for 20 to 25 minutes. Or bake 2 cakes and split the layers. Cool.
Cut Crisco into dry ingredients. Add 1/3 cup buttermilk and bananas. Blend with mixer for 2 minutes. Add eggs, 1/3 cup buttermilk and vanilla. Beat 2 more minutes. Fold in nuts and pour into well-greased and floured pan. Bake one hour in a 350° oven. Place cake on rack 5 minutes before turning out on waxed paper to cool. If desired, frost with Butter Cream Frosting.
Mix cornmeal,	salt and sugar. Add margarine to water and bring to a boil.	Add to cornmeal, mix well. Beat eggs and milk together and put the two mixtures together, add baking powder. Pour into greased pan, bake in preheated oven at 350° about 30 to 40 minutes until firm and slightly brown. Serve immediately for best results. Serves 4.
Preheat oven to 350°. Sprinkle chops with garlic salt and pepper. Brown in nonstick skillet. Place chops in oven casserole. Add apple. Combine puree and ginger ale; pour on. Bake, covered, 45 to 60 minutes.
In a skillet, brown the beef, onion and celery. Mix all ingredients together. Pour into a greased baking dish. Bake at 350° for 2 hours.
Melt marshmallows in milk. Add all other ingredients and pack in buttered pans. Garnish with whole pecans and cherries. Refrigerate overnight.
Mix all ingredients. Place in glass jar and refrigerate. Liquid will not cover pickles. Check in the morning. Sauce will cover pickles. Will keep up to 1 year.
Pour pineapple and juice in a 10 x 13-inch pan. Add pie filling. Pour cake mix dry over that.	Melt margarine and pour over cake mix. Sprinkle coconut and nuts over mixture. Bake at 350° for 40 to 45 minutes. Serve warm with vanilla ice cream or cold, by itself.
Mix soup and sour cream. Grease baking dish (bottom only). Pour small amount of soup mixture into dish just to cover bottom. Spread chicken over this and then pour remaining soup mixture over chicken. Sprinkle cracker crumbs over mixture and pour melted margarine over crumbs. Bake 30 minutes at 350°.
Brown ground beef; drain. Add onions and bell pepper; saute. Add sauce and sugar; heat. Spread thin layer of sauce on bottom of casserole, then layer noodles, meat sauce and grated Mozzarella. Keep layering ending with cheese. Bake at 350° until cheese is melted (about 30 minutes). You may add mushrooms to sauce if desired. Freezes well.
Mix together and spoon onto cookie sheet. Bake 8 to 10 minutes at 450°. Brush tops with melted butter and garlic powder.
In 20-quart stainless pot, brown ground chuck and pork. Drain off grease. Add remaining ingredients, stirring well. Add water to bring level to 3/4-inch of top of pot. Simmer 24 hours using an anti-scorching device, adding water as necessary to keep level within 3/4-inch of top. Freeze in containers until needed.
Mix cheese and sausage thoroughly. Add Bisquick one cup at a time. Roll into small balls and bake at 325° for about 15 to 20 minutes.
In medium sized pot, bring potatoes, onion, salt and pepper to a boil. Reduce heat and cook until potatoes are done. Save this broth.
Cut carrots crosswise in half; cut each half lengthwise into thin slices; then cut again into stick thin strips. Bring 1 inch of water to boil, heat carrots to boiling and reduce to low. Cover and simmer 10 minutes or until tender, drain well. To carrots add margarine, brown sugar, salt and pepper over medium heat until margarine melts, stirring occasionally. Makes 6 accompaniment servings.
Scrub the potatoes (new potatoes are especially good for this recipe). Cut them into 8 pieces each and place in a 9 x 9-inch pan. Cut the bacon into pieces and place on top of the potatoes. Sprinkle the dry onion soup mix over the top. Cover and bake for 1 1/2 hours.
Melt butter; add flour and mix well. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, sugar, salt and pepper and beat thoroughly. Remove from heat and add well-beaten eggs. Pour into a greased baking dish.
Preheat oven to 350°. In a medium skillet, saute mushrooms in butter until tender; drain well on paper towels. Steam broccoli until barely fork-tender; drain well and set aside. Blend next 8 ingredients in blender and pour into bowl and stir in mushrooms, Jack cheese and ham. Pour half of egg and cheese mixture in ungreased 10-inch pie or quiche dish. Place steamed broccoli on top and cover with remaining mixture. Bake 45 minutes or until knife inserted near the center comes out clean. Let stand 5 minutes. Serves 8.
Fry onions, pepper and celery in butter. When soft, add meat and brown. Add tomatoes. Serve over rice or noodles. Serves 6 to 8.
Soak black-eyed peas overnight in water. Brown sausage. Add onion and cook until tender. Drain. Add 1/2 cup water to drained peas. Also add chili powder, sugar, black pepper, garlic salt and celery. Bring to a boil. Reduce heat; simmer 1 1/2 hours. Add water, if needed.
Cook hen until tender. Remove from broth; cool and then remove meat from bone. Melt chicken fat and blend with flour. Season with 1 teaspoon salt and pepper to taste. Slowly add broth and milk; stirring constantly. Cook over medium heat until sauce thickens. Combine cornbread crumbs with celery, onions, 1 teaspoon salt, pepper to taste, melted butter and sage. Arrange the chicken which has been cut into bite-size pieces, and the dressing mixture in alternate layers in a very large casserole. Cover with the sauce and bake one hour at 350°.
Beat cream cheese until light and fluffy. Add sugar; beat until well blended. Mix fruit and nuts and fold into cheese mixture. Fold in Cool Whip. Pour mixture into oblong pan or 2 loaf pans. Freeze. Remove from freezer 30 minutes before serving. Cut and allow to set 5 minutes longer. Return to freezer if you can't serve at once.
Mix by dissolving yeast in milk containing vanilla, eggs, butter, lard, sugar and salt. Cream until light. Sift cake flour in mixture. Add plain flour. Heat 5 minutes. Dough should be like biscuit dough. Let rise double in size. Turn dough on floured board. Roll 1/4-inch thick. Cut out with doughnut cutter. Let rise until double in size in warm place. Fry in deep fat.
Mix cocoa, sugar and water in saucepan. Simmer gently over low heat 1 minute, stirring constantly. Remove from heat. Pour milk into cocoa. Heat until hot. Do not boil. Add vanilla and beat well.
Combine flour and milk in saucepan. Cook, stirring constantly with wire whisk, until mixture thickens and boils. (It may form a ball, that's okay.) Cool completely. Cream butter or margarine and shortening. Add vanilla and salt, gradually add powdered sugar. Blend in cooled flour mixture until real smooth and creamy. Fill pastry tube with filling; insert narrow tip into center of cooled cupcake. Squeeze gently until cupcake begins to swell or to peak. Cover hole with frosting.
Cook ground beef in large saucepan, stirring to crumble; pour off excess fat. Stir in contents of envelope of seasoning mix, tomatoes, macaroni, pork and beans and water. Cover; simmer 15 minutes or until macaroni is tender.
Cook macaroni until done. Drain. Cook egg whites and chop. In a bowl add macaroni, eggs, peas, onion, cheese and Miracle Whip. Stir well and chill.
Blend sugar and fat with mixer. Add other things as listed and blend well. Drop by teaspoonfuls on lightly sprayed cookie sheet. Press slightly with floured fingertips. Bake about 8 minutes at 375°. Bake a bit longer for crisp cookies, less for soft cookies (dough keeps well frozen).
Combine all ingredients in a large mixing bowl; mix well by hand. Press mixture into a well-greased, 9-inch square cake pan (this is a very important step).
Mix Kool-Aid according to package. Add sugar and pineapple juice. Mix in 1 gallon jar; add water to fill jar. Pour into small containers to freeze. You only have to take out what you need. When you get ready to use, take out and let thaw up some. Take sharp knife and break up. Pour ginger ale over and serve.
Put browned beef in large stew pot. Add all ingredients at once and cook on low simmer for 2 1/2 to 3 hours, until potatoes are tender. Can add other vegetables, corn, cauliflower, green beans, okra and broccoli. Serve with corn bread.
Brown the meat in about 1/3 cup hot oil. Add the garlic, onions and nutmeg. Mix well and add 1/2 cup water. Add soy sauce, sugar and lemon juice. Simmer on low until done. Finish with pepper. (As soy sauce is usually salty, salt probably is not necessary.) Serve with rice.
Combine all ingredients, except parsley; blend well. Form mixture into a ball. Roll in chopped parsley. Chill thoroughly.
If skin of potatoes is rough, peel. If not, wash and scrub well. Cut potatoes in thin slices but not all the way through. Place potatoes in a microwave dish, sprinkle with melted butter or margarine, parsley, chives or sage. Microwave for 10 minutes. Let stand for 5 minutes. Sprinkle with grated Cheddar liberally. Microwave on High until potatoes are soft and cheese is bubbly, about 6 minutes.
Note: To make ahead, cook as directed. Cool and refrigerate or freeze to serve, thaw and reheat.
Drain beans; place in clear water with bacon drippings. Boil about 5 minutes and drain again. Beat soup; add layer of beans, soup and cheese. Add onion rings last. Place in 350° oven for about 30 minutes. Top with crumbled bacon and some cheese.
Saute the onions in melted butter. Cook the broccoli as directed. Boil the noodles in the water, with bouillon cubes added. When noodles are cooked, add broccoli, milk and cubed cheese. Stir in the flour to thicken soup.
Wash crawfish; pat dry and sprinkle with Tony's seasoning. Saute vegetables in 1 stick of oleo. Add crawfish and cook. Add soup and corn; cook about 10 minutes. Add milk, salt and pepper to taste; simmer 10 minutes. Serve over rice with crackers.
Cream the sugar and shortening. Add eggs and vanilla, then all your dry ingredients. Last add chips and nuts. Bake at 375° for 12 minutes on greased cookie sheets.
In large saucepan, melt margarine. Add sugar and stir well. Add eggs, one at a time. Stir after each. Add flour and stir well. Make sure mixture is cooled before adding chocolate morsels and nuts. Pour mixture into two 7 x 11 x 1 1/2-inch pans or one 11 x 16 x 2-inch pan that have been greased and floured. Bake at 350° for 35 minutes. Let cool before dumping out to cut into squares. Yield: 3 dozen (2-inch) squares.
Mix flour, cinnamon, soda and salt and form a well in the center. Add remaining ingredients; mix. Pour into pan and bake at 350° for 1 hour. Makes 1 large or 2 small loaves. If using small pans, check in 45 minutes.
Combine crumbs and margarine; press into bottom of a 9-inch spring-form pan. Bake at 350° for 10 minutes.
Mix pineapple and cherry pie filling and spread on bottom of large oblong pan. Sprinkle cake mix on top. Cut margarine in small pieces and place on top of cake mix. Bake at 350° for 55 minutes.
Before cooking crawfish tails, blot with paper towels to remove fat. Saute tails in 1/2 stick margarine for 10 minutes. In another skillet, saute onions and parsley in 1 stick margarine. Blend in flour. Gradually add half and half, stirring constantly until thickened. Add sherry, then tails, being careful not to include fat in bottom of skillet. Season to taste. Serve in patty shells, over toast or as a filling for crepes. Will freeze well.
Put unbeaten egg whites, sugar, syrup and water in a double boiler; whip with rotary beater until mixture is stiff. Remove from heat. Add vanilla. Put in favorite cake.
Bring water to boil; add broken spaghetti. Cook until done; let cool. Add chopped onion and pepper to spaghetti; add salad dressings and mix well. Stir and mix several times before serving. (This is better made 12 hours ahead.)
Mix solution together and pour over dog, working it into the coat. Make sure you have completely covered the animal. Rinse thoroughly with tap water.
Preheat oven to 250°. Grease a deep dish pie plate with the 2 tablespoons of butter. Peel and slice peaches; mix with ginger and place in deep dish. Sprinkle with sugar, then put on the dry cake mix. Put pecans over the cake mix and sprinkle with brown sugar. Melt the one stick of butter and drizzle it over the top. Bake for 2 hours. Garnish with whipped cream or ice cream. Serves 6 to 8.
Toss all ingredients just before serving. Add chips last. Lo-cal Russian dressing can be used if you like.
Stir peach nectar into honey gradually; stir in juice. Chill until ready to serve. Add carbonated beverage just before serving.
Mix and pour batter into well-greased and floured Bundt pan. Bake at 350° for 45 minutes for chocolate cake or 60 minutes for butterscotch cake. Cool. May sprinkle with powdered sugar and glaze.
Mix sugar and milk together. Let come to a boil and boil for 2 minutes. Remove from heat and add peanut butter and marshmallow cream. Beat with spoon until thick, but not until it loses its gloss. Pour into a greased 13 x 9 x 2-inch pan. Cut into squares when cool.
Crumble Oreo cookies; reserve 1/4. Combine butter and Oreo crumbles and press into 13 x 9-inch dish. Then combine vanilla pudding, milk and cream cheese and spread over crust. Spread onto filling the whole container of whipped topping. Sprinkle reserved cookie crumbs on top. Chill.
Mix cream cheese, sour cream, mayonnaise and dressing mix together. Mix vegetables and cheese together. Pat rolls together to form a crust on a jelly roll pan or cookie sheet and bake (at temperature on package of rolls) for 8 to 10 minutes. Cool.
In a saucepan, heat cheese and cream, stirring constantly until cheese is melted and sauce is creamy. Put rest of ingredients into a 1 1/2-quart ungreased casserole. Pour cheese mixture into casserole and stir until well coated. Cover and bake at 350° for 45 minutes.
Cream the oleo, sugar and egg yolks. Add raisins, nuts, vanilla and salt. Fold in well beaten egg whites. Bake in tart shells or pie crust at 350° for 35 minutes. Makes 16 tarts.
Crush cookies and grahams. Mix with other ingredients. Add more cloves and nutmeg to taste. Pat into pie shell. Bake at 450° for 10 minutes. Cool.
Mix and put in 9 x 13-inch pan. Bake at 350° for 1 hour.
In a medium saucepan, melt caramels with 1/4 cup evaporated milk. Set mixture aside. Beat together cake mix, 3/4 cup evaporated milk and margarine. The batter will be thick. Pour 1/2 of batter in a 9 x 13-inch greased pan. Bake for 15 minutes.
Place oats and milk in bowl and let stand for 30 minutes. Stir in brown sugar, oil and egg into soaked oats. Combine flour, baking powder and salt. Stir into oat mixture just until blended. Do not overmix. Spoon half the batter into greased muffin tins. Place about a teaspoon of cream cheese into center of batter. Top with remaining batter. Combine oats and brown sugar for topping. Sprinkle on top. Bake at 350° for about 20 minutes.
Drain all of the ingredients and mix together. Chill for several hours before serving. Serves 6.
Mix all together. Serve in a large open flat-style dish (like a large pasta bowl).
Cook the pasta according to package directions. Drain and place in a large bowl. Cut the roasted tomatoes into large chunks and add to the pasta along with the bell pepper, Mozzarella cheese, onion, salt and pepper. Pour the salad dressing on top and toss to coat. Garnish with fresh basil leaves.
Preheat oven to 350°. Sift together flour, baking soda, salt and spices. Add remaining ingredients; blend well. Spread batter in greased, fluted, 2-quart mold or mini-Bundt pan or 9-inch square pan. Bake 40 to 50 minutes; cool 10 minutes in pan. Invert on wire rack; cool completely. Glaze and decorate as desired. Makes one cake.
Prepare mousse as package directs. Line the bottom and sides of pan with ladyfingers. Make sure ladyfingers are standing up on sides. Pile mousse into pan. Chill until firm. Remove torte from pan.
Brown meat, onion and celery, then drain. Combine meat mixture with rest of ingredients in a 1 1/2 to 2-quart dish. Sprinkle crushed potato chips on top of mixture. Bake for 45 to 50 minutes until bubbly in a 325° oven.
Beat eggs slightly in medium mixing bowl. Add other ingredients. Pour into uncooked pie shell. Bake at 350° for 50 minutes.
Mix well and pour into a greased 9 x 13-inch pan or 2 layer pans. Bake at 350° for 30 to 40 minutes. Cool and frost.
Cook rice as follows: boil 2 cups water; add a pinch of salt. Pour in 1/2 cup long grain brown rice and return to boil. Add 1/2 cup long grain white rice and return to boil, then reduce heat to simmer. Cook for about 30 minutes without stirring. Set aside.
Mix Bisquick with milk and 2 tablespoons mayonnaise. Put in well-greased casserole dish (patting down dough), 7 x 11-inch or 9 x 13-inch. Saute sausage and onions, drain well on paper towels. Spread on top of Bisquick mix. Beat 1 egg and 2 tablespoons mayonnaise, Cheddar cheese and chilies. Pour over top and bake 30 minutes at 400°. Cut in squares and serve for breakfast or brunch.
Slice onions; combine with cucumbers and salt. Let stand 3 hours. Drain good. Combine vinegar, sugar, mustard seed, celery seed and cayenne. Bring to a boil. Boil 5 minutes. Add onions and cucumber. Heat to simmering point. Pack in hot jars and seal.
Brown hamburger and sausage. Add oregano, Accent, garlic and onion salt to meat and mix in. Put meat on bread. Top with Velveeta. Broil for 3 to 5 minutes. These are great and easy for a party!
Cut potatoes in half lengthwise, scoop out pulp. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Sift flour, soda, salt and spices together. Cream the butter; add sugar gradually. Mix well. Add egg and beat until fluffy. Alternately add sifted dry ingredients and milk. Mix in fruits and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Frost with Vanilla Icing while hot. Makes about 10 dozen.
Mix cake mix, pie filling, oil, 7-Up and eggs. Bake on 350° for 30 minutes. Makes three 9-inch layers. Spread filling between layers.
Lightly butter 2 pieces of foil. Melt stick of butter; remove from heat. Add chocolate chips and nuts. If chips are hard to melt, put back on heat for a minute. Add marshmallows, stir quickly and gently. Spoon onto foil in close thick clumps. Roll-up foil. The next day, slice into pretty rounds.
Combine chicken, water chestnuts, celery, grapes and almonds. Mix mayonnaise, curry powder, soy sauce and lemon juice. Add mayonnaise mixture to chicken mixture and chill for several hours. Serve on leaf lettuce and top with pineapple chunks. Garnish with orchids, tropical fruit slices, etc. if desired.
Brown and drain hamburger. Combine hamburger, vegetable soup, tomato soup and half of the noodles. Pour into 9 x 13-inch pan and cover with remaining noodles. Bake at 350° for 30 to 35 minutes or until noodles are slightly brown.
Dissolve jello in boiling water. Add sugar, cream cheese and nuts. Cool until partially jelled. Add Cool Whip and pineapple. Refrigerate until molded.
Cream crisco and sugar; add egg and molasses. Sift remaining ingredients and add to creamed mixture. Roll into 1 inch balls; roll in sugar. Flatten with fork on ungreased cookie sheet. Bake at 350° for 8 - 10 minutes.
Combine graham cracker crumbs, chocolate chips, pecans and condensed milk in bowl; mix well. Spread in well-greased 8-inch square baking pan. Bake at 350° for 30 minutes. Cut into squares while hot. Cool completely before removing from pan. Yield: 16 servings.
Brown ground beef; place in casserole and cover with peas, green peppers and onions. Sprinkle with salt and pepper. Cover with remaining ingredients. Bake 1 hour, covered, at 350°.
Cream butter and sugar; add unbeaten eggs one at a time. Mix well. Add soda to hot water and pour over dates; add to creamed mixture. Add chocolate bars, broken into small pieces. Add vanilla and nuts. Add flour which was sifted. Drop from teaspoon onto greased cookie sheet. Bake in moderate oven about 15 minutes.
Brown meat. Drain. Combine vegetables, meat and seasonings. Boil slowly until tender.
Melt oleo, Worcestershire sauce, Tabasco sauce, garlic powder, onion powder and salt all together. Place the Chex, Cheerios, pretzels and nuts together in a very large pan. Pour oleo over dry mixture. Stir well. Place in a 250° oven and bake for 1 to 1 1/2 hours. Stir every 15 minutes. Be sure not to let it burn. Place on paper towels and cool. Store in airtight container.
Fry meat; season with salt and brown on both sides. Add onion; cook till tender. Stir in soy sauce, garlic and broth. Cover and simmer for 10 minutes. Add bell peppers; simmer for 5 minutes. Blend cornstarch and water. Blend in cornstarch mixture into sauce and cook. Stir constantly till thickens and boils. Stir and boil for 1 minute. Add tomatoes, cook 1 minute. Serve over rice.
Cook and drain the California blend. Melt Velveeta and margarine together. Pour over vegetables in baking dish. Mix melted margarine and Ritz crackers. Sprinkle over cheese mixture. Bake at 350° for 30 minutes.
Combine jelly and water in saucepan. Place over low heat and stir until jelly is dissolved. Cool. Into each chilled 14 ounce glass, pour 3 tablespoons mint syrup. Add 1 spoonful of sherbet; stir until melted. Add scoop of sherbet, then vanilla ice cream. Fill with 7-Up or Sprite, pouring down side of glass to save sparkle. Make sure soda is well chilled. Serve with a straw and a spoon.