HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the dry ingredients together. Add all the wet ingredients. If desired, add chopped nuts. Pour into two 9-inch greased or sprayed and floured cake pans. Bake at 350° for 30 minutes. Frost with Cream Cheese Frosting.
Drain strawberries, reserving syrup. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup. Stir until gelatin is dissolved. Chill until almost set. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. You can add other fruits. Pour into 1-quart mold. Chill until firm.
In small bowl, combine flour and baking soda; set aside. In larger bowl, combine butter, sugars, vanilla and pudding mix. Beat until mixture becomes creamy and smooth. Beat in eggs. Gradually add in flour mixture, 1 cup at a time. Stir in nuts (optional). Drop by teaspoons onto cookie sheet. Bake at 375° for approximately 9 to 12 minutes.
Dissolve yeast in 1/2 cup warm water. Set this aside. In a large mixing bowl combine these ingredients: warm water, eggs, salt, sugar, shortening, flour. Mix and add dissolved yeast to above ingredients. Add enough flour to make a soft dough. Turn dough onto a floured board. Like making bread. Place back in large bowl and cover with damp cloth. Let rise until double in size. Punch down and divide in half. Roll out one of the halves and shape in rectangle (10 - 15 inches). Butter dough and spread brown sugar and cinnamon on top. Roll up in log shape. Cut buns 1 1/2 inch wide. Place in greased pan 9 x 13 inch laying the buns on their side. Spoon Cherry Pie Filling on top of each bun. Let rest 1/2 hour. Bake at 375 degrees about 30 minutes. Let cool.
Mix the first 5 ingredients together. Add nuts. Bake at 350° for 30 minutes. Cut and remove from pan while warm.
Cream Crisco, sugar, egg, milk and vanilla. Combine flour, baking powder, salt and baking soda. Place dough in very thin layer around drained cherries. Place 2 tablespoons apart on ungreased cookie sheet. Bake at 350° for 10 minutes. Cool on cookie sheet one minute. Dip cookies in melted chocolate. Place on wax paper to cool. Makes approximately 4 dozen cookies.
Mix all ingredients together and blend well. Stir in pecans. Pour mixture into 2 greased and floured 9 x 5-inch loaf pans. Bake for 1 hour at 350°.
Melt candy with 1 stick of margarine in double boiler. Set aside. Cream sugar with 1 stick of margarine. Add eggs; beat until fluffy. Combine flour, salt and soda. Add buttermilk alternately with flour mixture. Beat well after each. Add nuts, vanilla and melted candy. Pour into 10 or 12-inch greased and floured tube pan. Bake at 300° for 1 hour and 10 minutes or longer, if needed.
Cream oil and sugar. Beat in eggs. Sift together dry ingredients. Add to egg mixture. Fold in vanilla, apples and pecans. Bake in Bundt pan at 325° for 55 minutes. Cool before icing.
Mix all ingredients. Top with crushed rice crispies or corn flakes. Bake at 375° for 30 minutes.
Mix together sugar, flour and cocoa. Put margarine in pan and melt. Heat milk in microwave until room temperature and beat in egg yolks. Put flour mixture in pan with margarine, pour in milk mixture slowly. Cook over medium heat until thick. Add vanilla and put in baked pie crust.
Saute onion in butter in saucepan until golden. Add mushrooms; cook and stir 3 to 5 minutes longer. Blend in flour, paprika, salt, basil and thyme. Cook 1 minute. Remove from heat. Gradually stir in chicken broth and wine. Cook, stirring constantly, until mixture thickens and bubbles, 1 minute. Cover and simmer 5 minutes. Remove from heat. Blend in sour cream. Add chicken, lemon juice and dill. Heat thoroughly over low heat, but do not boil. Serve over noodles.
Cut through the meat (but not completely) to let flavor cook through. Put everything into the crock-pot. When the meat is done, pull apart with roasting fork. Leave meat in the juices. Serve with slotted spoon onto sliced Avanti's or Kroger's sweet Italian bread.
Mix all together. Put into two pie crusts. Bake at 350° for 35 minutes or until done in middle.
Put water and cubes in a 4-quart Dutch oven over high heat. While liquid comes to a boil, stir in onions, tomato paste and paprika. When liquid returns to a boil, stir in pasta. Pull off chicken skin with a paper towel. Add chicken to pot. Let mixture boil about 1 minute. Reduce heat to low. Cover and simmer 35 to 40 minutes, until chicken is tender.
Butter and flour 2 cookie sheets. Preheat oven at 350°. Leave almonds for last. Put all other ingredients in a bowl, mix and knead to form a soft dough. Add almonds and kneed. Divide dough in 4 parts. Makes 4 loaves, 1/2-inch high. Bake until golden. Cool.
Mix shortening, sugar and eggs. Stir in milk and vanilla. Sift together flour, soda and salt. Stir in nuts. Chill 1 hour. Heat oven to 375°. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake 10 minutes. While warm frost with Burnt Butter Glaze. Makes 4 dozen.
Soak cucumbers, onion and pepper in cold water for 20 minutes with 2 tablespoons salt. Drain. Make vinegar solution of sugar, vinegar and celery seed. Stir until dissolved. Pour over cukes.
Combine flour, baking powder and salt in medium bowl; set aside. In separate bowl, cream butter and sugar; add vanilla. Add eggs, one at a time, beating well after each. Alternately add flour mixture and milk. Line outside of 9 or 9 1/2-inch spring-form cake pan with foil. Grease and flour pan. Pour in batter and bake at 350° for 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan. To prevent crumbling, freeze cake 45 minutes before cutting. Makes 8 servings. Frost with Buttercream Frosting.
Grease a 9 x 13-inch pan. Put in the pie filling. Pour dry brownie mix over top of pie filling. Drizzle melted margarine all over top of brownie mix evenly. Bake at 350° for 35 minutes. Serve topped with vanilla ice cream.
Thaw potatoes. Add all ingredients, except corn flakes and melted margarine. Blend thoroughly and put in buttered casserole dish. Use Pam for less calories.
Cook noodles. Mix with other ingredients in 1 1/2-quart casserole. Bake at 425° for 20 minutes or microwave on High for 10 minutes.
In a large bowl, mix Funmallows, coconut and nuts in bowl; set aside. Melt morsels and butter until chocolate is smooth. Beat egg into mixture until smooth. Have 2 sheets of wax (one each) paper and aluminum foil about 2 feet long. Mix the mixture until chocolate covers all. Lay wax paper on table and pour mixture onto paper. Mold into about an 18-inch log. Takes special handling somewhat to get it that way, so take it easy. Now, use the foil to cover log and put in the fridge until next day.
Crust: Mix graham crackers with 1 1/2 teaspoons NutraSweet, then cut in margarine and press crumbs into 2 pie pans. Bake at 350° for 5 to 7 minutes or until lightly browned. Then cool.
Cut off tops of peppers; remove seeds, wash and drain. Cream cottage cheese in blender (thin with milk if necessary); remove. Add pimento, parsley, chives, salt, pepper and lemon juice. Soak gelatin in cold water; dissolve completely over simmering water. Add to cheese mixture. Fill peppers with mixture; chill in refrigerator at least 2 hours. Cut each pepper into 4 thick rings. Serve on lettuce leaves.
Mix cream cheese and peanut butter; add sugar and milk. Blend until smooth. Add Cool Whip and mix thoroughly. Pour into crusts and chill in freezer. Makes 2 pies.
Mix all together and put into a well oiled mold. Should set for several hours or overnight.
Mix sugar and cornstarch, add boiling water gradually; stirring until smooth. Cook 5 minutes or until thick, stirring constantly on medium heat.	Add butter, salt, lemon juice and lemon rind. A little yellow food color may be added, if desired. Spoon over pound cake slices or bread pudding.
Brown meat in shortening; add onions and saute until tender. Add water and simmer, covered, for 50 minutes. Layer meat in a 9 x 13-inch casserole. Layer thinly sliced potatoes over. Mix together the soup, sour cream, milk, salt and pepper. Bake at 350°, covered, for 1 hour. Sprinkle with cheese and cornflake crumbs and bake an additional 1/2 hour.
Trim off fat on chops. Salt and pepper them and brown them in pan. Remove chops and place in glass baking dish. Cut onion into slices and place on top of chops. Mix soup, catsup and Worcestershire sauce together. Pour over chops. Cover with foil and bake 45 minutes at 350°. Serve with rice.
Combine beer and stock base in 3-quart saucepan; stir over medium-high heat until stock base is dissolved. Cover and simmer about 10 minutes. Blend 1 1/2 cups milk with flour in medium bowl. Gradually stir into soup, blending well. Add remaining milk and cook, stirring occasionally, until thickened, about 15 minutes. Blend in cheese, a little at a time, stirring until melted. Season to taste with salt and pepper. Ladle soup into individual bowls and serve immediately. Makes 6 to 8 servings.
Boil sugar and milk until soft ball forms in hot water. This takes some time. Add dates and let cook until dates are soft. Add pecans and beat until stiff. Roll in a wet cloth, chill and slice.
Brown beef in oleo. Add onion. Saute a few minutes before adding mushrooms, then add beef bouillon soup. Let this simmer for awhile. Stir flour into sour cream. Add sour cream to beef mixture. Serve Stroganoff over noodles or rice.
Cook meat and drain fat. Add all ingredients, except biscuits and cheese. Simmer 10 to 15 minutes. Press biscuits into greased muffin pans. Add meat mix and sprinkle with cheese. Bake 10 to 15 minutes at 400° until golden brown.
Meat: Recipe is for chicken wings, but recipe also works well for other cuts of chicken or you can slice beef into thin strips and skewer. For wings, plan on 2 to 3 pounds for 4 to 6 people.
Combine all except eggs. Blend in 4 egg yolks. Beat 4 whites until stiff. Fold into mixture. Pile lightly into greased 1 1/2-quart casserole. Bake at 375° until golden, about 40 minutes. Makes 6 servings.
Empty pie filling into bottom of a 9 x 13-inch ungreased pan. Crumble dry cake mix on top of filling. Dot with butter. Bake at 350° for 35 to 45 minutes.
Boil macaroni until tender. Add other ingredients. Sprinkle extra cheese on top. Bake at 400° until bubbly and slightly brown.
Heat a heavy pan or electric skillet. Add oil and heat. Add pork and cook over high heat, stirring constantly, for 1 minute. Cover, turn heat to medium and cook 5 minutes. Uncover; add green pepper and cook 2 minutes. Add tomato and pineapple chunks; cook for 1 minute. Add water chestnuts. Meanwhile, you have put the cornstarch in a little bowl, added the soy sauce, vinegar and water and mixed them well. Add this mixture to the pot and cook, stirring, until thickened. This recipe will probably be enough for only 3 or 4, so double it for 6 or 8, and serve with rice.
Mix as	listed. Pour into unbaked pie shells.	Bake at 300° for 50 minutes.
Thaw lemonade and use full strength. Mix lemonade and milk well; fold into Cool Whip until thoroughly mixed. Pour into pie crusts and refrigerate. Sprinkle tops with grated chocolate. Makes 2 pies.
Blend peanut butter, sugar and cheese until soft. Add Cool Whip. Add ice cream a little at a time. Move quickly so that ice cream does not melt too much. Makes 2 pies. Put in freezer.
Combine the couscous, boiling stock or water and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork.
Combine first three ingredients. Dip strips in melted butter, then roll in crumb mixture. Bake at 350° for 30 minutes. Turn once after 15 minutes. Dip in favorite sauce.
Brown beef. Add mushroom soup and simmer for 10 to 15 minutes. Add corn. Simmer until corn is hot and well coated with soup mix. Serve with green salad and French bread.
In large bowl, put cornmeal. Sift flour, soda and salt. Add to cornmeal. Add onion and beaten eggs. Add enough buttermilk to make a soft but not thin batter. Add celery. Pour into large greased baking dish and bake 30 to 40 minutes at 400°. Take out of oven; pour broth in while tearing dressing with potato masher. Add enough broth to make a very soft batter. Add sage, thyme, black pepper and chicken parts, boiled, boned and chopped. Pour into large greased baking dish. Bake at 375° for 40 minutes.
In a large mixing bowl, combine flour, sugar, cheese and seasoning. Mix well. Stir in beer to produce thick batter.
Mix well. Roll in balls and bake on greased, floured pan at 375° for 15 minutes.
In a large pan, brown both ground chuck and sausage. Melt Velveeta cheese into the meat mixture. Add taco seasoning. Serve with nacho chips.
Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour into buttered casserole dish and bake 45 minutes at 325°. Stir once halfway through cooking. When done a silver knife inserted will come out clean. Mixture can be prepared ahead and stored in refrigerator in a jar (shake well).
Mix soup and sour cream. Put in casserole dish. Mix crushed crackers and margarine together and sprinkle over chicken mixture. Sprinkle with poppy seed and mushrooms. Bake at 350° for 20 to 30 minutes.
Steam eggplant or bake in oven for 40 minutes until soft. Peel, mash; add salt, garlic, lemon juice and tahini. Garnish with fresh chopped parsley.
Combine all ingredients and mix well. Pour over chicken and let stand until ready to barbecue. Cook slowly on grill for about 1 hour.
Combine sugar and cocoa; blend in melted butter, milk and dry ingredients. Add vanilla and nuts; pour into greased pan.
Slice cucumbers thin. Soak cucumbers 3 days in water to cover. Add 2 cups salt to water for soaking cucumbers. Drain water and rinse cucumbers. Mix alum with clear water; add pickles and soak 1 day. Rinse well. Make syrup of vinegar, sugar and pickling spices (tied in a bag). Return cucumbers to syrup and boil 1 hour. Seal in jars.
Place chicken in casserole dish. Combine oil, lemon, oregano and garlic powder. Brush on chicken. Cover. Bake at 350° for 35 minutes. Uncover; brush again with lemon mixture. Continue for 20 minutes or until tender. Sprinkle with parsley and paprika. Serves 2 to 4.
Mix first 3 ingredients and press into a 9 x 13-inch cake pan. Bake at 400° for 8 minutes. Cool completely.
Combine crabmeat, eggs, mayonnaise and dry mustard. Spread on croissants; sprinkle with dill. Makes 2 dozen.
1. Cook the pasta according to package directions; drain and rinse under cold water. 2. Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands.
Beat eggs. Add sugar, vanilla and melted butter. Then add rice and milk. Mix in raisins. Pour into 8 x 8-inch baking dish and sprinkle with nutmeg. Bake 1 hour at 350°.
Add orange juice, water and sugar to blender jar. Cover and blend at crush ice speed for 5 seconds. With blender running at crush ice speed, add ice cubes through lid, insert 2 to 3 at a time. Blend until thick and smooth, 1 to 2 minutes. Turn off and stir down mixture frequently, 7 to 8 times. (This helps blend the ice evenly.) Serve immediately.
Combine sugar, cocoa and cornstarch and set aside. Combine vanilla, salt, eggs and milk. Combine the 2 mixtures and add margarine. Pour into pie shell and bake at 350° for 55 to 60 minutes or until set.
Buttermilk can be made by putting 1 tablespoon of white vinegar in a measuring cup and then adding milk to the 1-cup mark. Let sit for about 3 minutes; stir and use.
Trace the shape of any dinosaur onto foil lined cookie sheet. Spray with Pam. Open can(s) of biscuits and divide each one in half. Dip into butter and roll into cinnamon and sugar mixture. Place biscuits on foil to make the shape of dinosaur. Add raisins for eye and other features. Bake at 350° until done.
Brown meat, green pepper and onion. Drain. Add tomato sauce, chili powder and garlic powder. Simmer. Cut biscuits in half and press in the bottom of a greased 9 x 12-inch pan.
Mix all ingredients; pour in a greased Bundt cake pan. Bake at 350° for 45 minutes or until done. While cake is hot, combine 1 1/2 cups confectioners sugar, 1/4 cup water and 5 tablespoons lemon juice. Bring to a boil over medium heat. Spoon over warm cake.
*Can also use other fruits such as raspberries, blackberries, peaches and apples.
Bring corn syrup, sugar and milk to a boil. Cook to firm ball stage or 236°. Stir occasionally to prevent sticking. Add vanilla. Pour over cereal mixture; mix thoroughly. Pour onto wax paper to cool.
Mix chopped pecans, flour and margarine well. Press mixture into a 13 x 9 x 2-inch dish. Bake for 20 minutes at 350°. Let cool. Blend cream cheese with sugar. Fold in Cool Whip. Spread over cooled crust. Pour blueberry pie filling over this. Refrigerate for several hours overnight.
Bake cake as directed in 13 x 9-inch pan. Immediately, when removing from oven, punch cake full of holes. Pour 1 can Eagle Brand milk over top. Pour 1 jar caramel ice cream topping over this. Let cool. Cover with Cool Whip. Top with shredded Heath bars. Chill.
Combine milk, salt, sugar and cinnamon in pan. Dissolve cornstarch in part of the milk and add it to the rest of the mixture. Cook on medium heat, stirring at all times, until the mixture thickens. Reduce heat and cook 5 minutes more, stirring 2 or 3 times. Take off stove and transfer to a shallow sheet. Cool 1 1/2 hours before serving.
Preheat oven to 375°. Braise roast thoroughly in saucepan; mix chili sauce, Worcestershire sauce, garlic and Coke. Mix well. Place roast in large roasting bag; add carrots, potatoes and onions on top of roast. Add liquid ingredients. Seal. Make 3 small slits in top of bag. Bake 3 hours or until tender.
Bring 1/2 cup water to boil. Then add 2 cups sugar and 1 cup white syrup. Stir until	dissolved and boil until it will spin a thread.	Add 2	cups raw peanuts and cook slowly over low fire until it turns a golden brown. Take from fire and add 2 tablespoons butter, 2 teaspoons baking soda and 1 teaspoon vanilla. Stir quickly. Spread on two large cookie sheets that have been	well buttered. Place	in cold area. Break into pieces when cold.
Mix sugar, buttermilk, and Karo in large pan, 4-quart or larger. Bring to a boil (it boils high). Add soda and cook until soft to firm ball stage. Remove from heat. Add nuts and vanilla. Beat until it loses its glaze. Pour into buttered pan. Cut into squares.
Add onion to vegetables; cook according to package directions. Drain. In medium saucepan, melt margarine. Stir in flour and pepper. Add milk all at once. Cook until thickened, stirring constantly. Add vegetables and rest of ingredients. Cook until thoroughly heated.
You will need 1 large Reynold's oven bag. Preheat oven to 350°. Shake flour in oven bag. Place bag in oven dish (13 x 9 x 2-inch). Add undrained tomatoes, soup mix, water and pepper to the bag. Squeeze bag to mix ingredients. Add beef tips to bag. Turn bag to cover and coat tips. Close bag with tie and cut slit in bag on top. Bake until tender 40 to 45 minutes. Serve over cooked rice. Makes 4 servings.
Saute garlic in oil until soft. Add remaining vegetables (except peas) and seasonings. Toss well to coat. Simmer 10 to 15 minutes.
Melt margarine. Add sugar, ketchup, Worcestershire sauce, vinegar and pepper. Cook over low heat for 3 to 5 minutes. Makes approximately 1 quart. Store in refrigerator.
Beat eggs, stir in milk, sugar and cinnamon. Dip bread in above mixture and fry in butter until brown. Top with powdered sugar.
Dissolve Jell-O in hot water in 2-quart saucepan. Add ice cream by spoonfuls, stirring until melted. Chill until thickened, but not set (15 to 20 minutes). Fold in drained peaches. Turn into pie shell. Chill until firm (20 to 25 minutes). Garnish with whipped cream and additional peaches, if desired.
Melt margarine in heavy saucepan. Add sugar and cocoa. (Mix these 2 before adding.) Add milk, eggs and vanilla and stir well. Pour in unbaked pie shell.	Bake at 400° for 10 minutes. Reduce temperature to 350° and bake 20 to 25 minutes, until crust is brown and pie sets or toothpick comes out clean when put in center of pie.
Mix beef, milk, crumbs, ketchup and salt in bowl. Shape into loaf; place in middle of a 13 x 2 x 2-inch pan or a 9 x 13-inch pan. Place vegetables in layers around loaf. Mix the dried parsley flakes, 1 teaspoon salt and a few grains of pepper. Sprinkle this mixture over the vegetables. Cover pan tightly with aluminum foil; bake until vegetables are done. Uncover; bake 10 more minutes to brown meat. Bake for 1 hour at 375°.
Boil pasta (add 1 tablespoon oil to water to prevent boiling over). While pasta cooks, cut up vegetables, eggs and meat. When you add other ingredients to cooked pasta, let eggs be last to put into bowl. Liberally sprinkle any spices you have that compliment salads. Stir all ingredients and add mayonnaise. Chill overnight if possible. Keeps up to two weeks in refrigerator and gets better as it ages. Store in airtight container.
Place meat in buttered casserole. Add soup and water. Bake at 250° for 2 to 2 1/2 hours. Yields 4 servings.
In a large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly, over moderate heat. Add chocolate morsels and semi-sweet chocolate morsels. Stir until morsels melt and mixture is well blended. Stir in walnuts and vanilla extract. Pour into aluminum or glass 8-inch square pan. Chill in refrigerator until firm (about 2 hours).
Drain tuna. In large skillet saute onion, garlic, broccoli, mushrooms and oregano in oil and margarine until crisp and tender. Cut zucchini into 1/4 x 2-inch sticks. Cut tomato into eighths. Add to skillet with veggies and cook until zucchini is tender. Break tuna into chunks and add to veggies. Heat through. Keep warm.
Saute carrot and onion in melted butter. Add balance of ingredients and cook for about 15 to 20 minutes, stirring occasionally. For richer flavor, add the chicken or beef bouillon.
Blend together the Eagle Brand milk and 2 thawed lemonade. Fold in 13 ounces Cool Whip. Pour into 2 graham cracker crusts.
Thoroughly beat together pulp, sugar and eggs. Add dry ingredients, then cooking oil. Bake in square pan or 2 small loaf pans at 350° for about 45 minutes.
Melt butter; add milk and cool. When cool, add beaten egg and flour. Stir well with spoon or fork. I mix with my hands. Divide into 4 balls. Wrap in Saran Wrap and chill. When well chilled, roll out each ball and cut into 2-inch squares. Place in layers on cookie sheet and freeze. Place wax paper between layers. When frozen, place in plastic bag and seal, then return to freezer until ready to use.
Dissolve gelatin in boiling water. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set and stir in nuts. Pour into 11 x 7 x 2 dish. Chill until firm. Cut into squares and serve on a lettuce leaf.
Mix all ingredients together and bake until well done. Makes 3 layers. For fruit cake, add 1 jar candied fruits to cake batter.
Cook, covered, on 1-quart casserole dish for 1 hour at 350°.
Combine in a saucepan cherry pie filling, sugar, pineapple, cornstarch and red food coloring. Cook on medium heat until thick. Remove from heat and add gelatin and allow to cool; add bananas and pecans. Pour into pie shells, top with Cool Whip or whipped cream. Chill.
Cook bacon and saute onion and pepper in same pan, along with the bacon. At the same time, cook pasta according to directions on bag. Beat eggs in separate bowl; set aside until pasta is cooked. Drain pasta and put in casserole dish. Take bacon, onion and pepper mixture and toss together. Next, pour beaten egg mixture over pasta and make sure all is well coated. Put cover on dish and let sit for 1 minute or two, then serve.
Combine crumbs and butter. Press into 9 x 13-inch pan. Sprinkle nuts, chocolate chips and coconut over crumbs (amount vary according to ones taste). Last pour milk over all. Bake at 350° for 25 minutes.
Cream together margarine and sugar. Add eggs one at a time. Beat it until fluffy. Mash bananas and add to egg mixture. Fold in nuts. Add flour, baking powder and salt after you've sifted it together a little at a time. Pour into well greased loaf pan. Bake at 350° for 50 minutes.