HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place marshmallows in the bottom of a greased 13 x 9 x 2-inch pan. Combine sugar, cocoa and hot water. Pour over marshmallows. Prepare cake mix according to directions. Pour over marshmallow mixture. Top with nuts. Bake in oven at 350° for 50 minutes. Cool in pan on a rack for 10 minutes. Turn out onto tray.
Heat oven to 350°. Beat 1 1/3 cups sugar, margarine, vanilla and eggs in a large bowl. Stir in flour and baking soda. Stir in chocolate morsels.
Melt chocolate in boiling water; cool. Cream butter and sugar together; add egg yolks one at a time, beating after each addition. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt and add alternately with buttermilk. Fold in stiffly beaten egg whites and pour batter into 3 greased and floured 8-inch pans and bake at 350° for 30 minutes. Mix Pet milk, sugar, egg yolks, margarine and vanilla; cook and stir over medium heat 12 minutes, until mixture thickens. Cool and add coconut and pecans and stir. Cover top and sides of cooled cake.
In a large soup pot, combine the celery, onion, potatoes, water, butter, salt and black pepper. Bring to a boil. Reduce the heat to medium-high and cook until the potatoes are fork tender, not mushy. In a small bowl, combine the flour with 1/2 cup milk. Whisk until smooth. Add to the soup mixture and stir. Add the remaining milk. Taste and adjust the seasonings, if needed. Keep warm until time to serve. Makes about 2 qts.
Grease loaf pan well. Line with foil. Grease inside of foil in pan. Mix ingredients well. Place in pan and press down firmly until packed. Bake at 250° for 1 hour. Cool completely in pan. Improves with age.
Mix bread crumbs, salt, pepper and paprika. Roll scallops thoroughly in bread crumb mixture.
Melt together first 3 ingredients. Do not boil. Remove from heat and add cereal. Stir until well mixed. Spread on buttered cookie sheet to cool.
Allow cream cheese to soften at room temperature. Mix together all ingredients to blend. Serve this as a dip for corn chips or raw vegetables.
Preheat oven to 400°. Grease muffin pan. In a large bowl, beat oil and sugar with electric mixer for 2 minutes. Add eggs and vanilla. Beat 1 minute. In another bowl, stir together flour, baking soda, cinnamon and salt. Add dry ingredients to oil mixture. Stir just to combine. Stir in apples, raisins and walnuts. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until tester comes out clean. Remove muffin tin to wire rack. Cool 5 minutes and remove from pan. Finish cooling on rack. Freezes well.
Melt butter; add flour, salt, pepper, sugar and onion. Gradually stir in sour cream. Cook and drain beans; add sauce and ham. Put in buttered casserole; top with cheese. Melt butter and add cornflakes. Mix well and pour over cheese. Bake 20 minutes at 400°.
Cream sugar and butter. Add eggs with flour; add salt and flavorings. Bake in greased and floured tube pan at 300° for 1 hour.
Put squash and onion in bowl. Sprinkle with salt and let stand for 1 hour. Drain any liquid. Mix vinegar, sugar, celery seed, mustard seed and bell pepper in saucepan and let it come to a boil. Add squash and onion to vinegar mixture. Place in hot jars and seal.
Combine raisins, onion and chili powder. Heat chili sauce and water to boiling; pour over raisin mixture and let stand an hour or longer. Makes 3 cups.
Roast pecans in oven at 300° for about 15 minutes. Mix all ingredients together and add chopped pecans. Freeze in 4 or 5-quart freezer.
Mix Knox gelatine in cold water; set aside. Boil crushed pineapple with sugar. Set aside. Cream cream cheese with Marshmallow Creme. Set aside. Put gelatine and pineapple together; bring to a boil, then add to cheese and Marshmallow Creme mixture. Beat at low speed. Put in refrigerator until it sets, then add Cool Whip. Beat until all mixed. Put in a dish and refrigerate. If you want, sprinkle with nuts and cherries. It looks nice.
Pour cornbread batter into skillet or on a griddle and make pancake or fritter like fried cornbread. Place cornbread on plate. Top with chili, shredded cheese, lettuce, chopped onions and olives.
Mix together the flour, sugar, baking powder, salt and nutmeg. In separate bowl, beat together the eggs, half and half, oil, almond extract, brandy extract and vanilla. Stir ingredients; mix well. Fold in cherries and nuts. Pour into 2 greased pans. Bake at 350° for 40 to 45 minutes.
Combine all ingredients in large pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until all vegetables are tender. Add water to keep ingredients covered when necessary. Yields 12 cups.
Mix all together. Pour into 9 x 13 baking pan. Bake 35 to 45 minutes at 350°.
Combine confectioners sugar, cream cheese and flavoring in a bowl. Mix well. Roll on flat surface and cut into desired shapes. Chill in refrigerator. Yields 24 servings.
Mix well and pour into unbaked 9-inch pie crust. Bake at 325° for 45 minutes. Turn oven to 350° and bake 15 minutes longer.
Mix together sugar, m.s.g., cornstarch, soy sauce and water. Set aside.
Mix all the ingredients and cook to a boil, then simmer for a few minutes. Serve over Tostitos and grated cheese.
Spread cream cheese thinly on tortilla. Place single layer of meat on cream cheese. Roll up tortilla and cut into bite-size pieces. Arrange around a bowl of salsa for dipping.
Brown beef, onion and garlic over medium-high heat. When meat is brown and onion is soft, drain and discard fat from skillet. Add remaining ingredients (except rolls) to skillet. Simmer 7 to 10 minutes or until liquid has evaporated. Remove from heat. Heat oven to 375°. Unroll crescent rolls into 4 rectangular sections. Pinch together the center diagonal perforations of each rectangle. Roll out rectangles (between sheets of waxed paper) until they are very thin, about 6 x 10-inches. Place two of the rectangles on lightly greased baking sheets; spread each with half the meat mixture and top with the remaining rectangles. Seal turnovers by pressing all edges with a fork. Make 3 slashes in top rust. Bake 15 minutes. Serves 4.
Combine all ingredients thoroughly. Spread in a 9 x 13-inch greased pan (or spray with Pam). Bake at 350° for 30 minutes or until golden brown.
Cut steak into strips. Combine flour, salt and pepper. Coat meat strips with flour mixture. In skillet, cook meat in hot oil until browned on all sides. Drain tomatoes, reserving liquid. Add tomato liquid, water, onion and garlic to meat in skillet. Cover and simmer for 1 hour or until meat is tender. Uncover and stir in tomatoes and green peppers. Simmer for 7 to 8 minutes. Serve over rice.
Mix baking mix and water until soft dough forms; beat vigorously for 30 seconds. Turn onto surface well floured with baking mix. Gently roll in baking mix to coat; shape into ball. Knead 10 times. Roll or pat into 12-inch circle. Spread with margarine and sprinkle with cheese. Cut into 12 wedges. Roll up, beginning at rounded edge. Place rolls with points underneath on baking sheet; curve slightly. Bake at 425° for 10 to 12 minutes or until golden brown.
Beat margarine, sugar, Pet milk, eggs, cocoa, vanilla and salt in mixing bowl at low speed. Stir in coconut and pecans. Divide the filling evenly among the 3 pie shells. Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
Fry bacon crisp, drain and crumble; set aside. Wash and cut broccoli and cauliflower into bite-size pieces. Chop onion. Layer vegetables and bacon in an airtight container. Mix mayonnaise and sugar. Spread mixture over salad. Seal container. Refrigerate overnight. Mix well before serving. Serves 8 to 10.
Put first 4 ingredients through the blender, then put in a saucepan. Add the sugar. Cook over low heat 10 minutes. Do not boil. Add cream. Chill. Garnish with fresh berries. Sinful!
Mix eggs, flour and milk. Melt butter in pan, then pour mix in it. Do not stir after putting in pan. Preheat oven to 425°. Bake for 20 minutes or until done.
Cut sausage and potatoes or apples into bite-sized pieces. Heat skillet on low-medium heat. Heat oil. Add sausage and onions, cooking and stirring until onions are clear. Remove. Add potatoes or apples. May be necessary to add more oil. If you use potatoes, salt and pepper to taste. Cover and cook until almost tender/done, stirring occasionally. Add sausage and onions, stirring until done.
Cream sour cream and mayonnaise and add flavorings. Let stand as long as possible to allow flavors to set. Serve with chips or raw vegetables.
Melt together oleo, peanut butter and chocolate chips. Pour over Crispix cereal and stir to coat each piece. Put powdered sugar in a bag. Dump cereal in and shake until all pieces are coated. Pour in a shallow pan and let set after separating.
Brown beef. Place potatoes and onion in a large buttered baking dish; add meat. Mix cheese soup with milk until smooth. Add this to meat and potatoes, mixing together. Combine tomato sauce, salt, pepper, oregano and sugar. Pour over top; dot with butter. Cover and bake at 375° for at least 1 1/2 hours. Remove cover and arrange sliced cheese on top. Sprinkle with Parmesan cheese. Return to oven, uncovered, for about 15 minutes until cheese is bubbly.
Mix all ingredients, except wings; stir over medium heat until sugar dissolves. Pour over wings; marinate for 48 hours. Bake for 1 1/2 hours at 350°, uncovered. Use cookie sheet covered with aluminum foil to bake wings.
Mix all ingredients together. Pour in greased baking dish. Bake at 400° for 30 minutes or until brown.
Blend soup, milk and pepper. In a 1 1/2-quart casserole, arrange potatoes, onion, sauce and cheese in layers. Dot top with butter; sprinkle with paprika. Cover. Bake at 375° for 1 hour. Uncover; bake 15 minutes more, or until done. Makes about 4 cups.
Mix together all but cheese and spread in 10 x 12-inch baking dish. Bake 1 hour at 350°. Top with cheese.
Add all of this to the cooked and drained spaghetti. Add Salad Supreme seasoning mix to taste. Add 1 (16 ounce) Italian dressing. Refrigerate overnight.
Mix dry ingredients in large bowl. Mix milk, apple juice concentrate, egg whites and oil in a bowl or blender. Add dry ingredients and mix. Add the chopped apples. Line muffin pans with paper baking cups and fill with batter. Bake in a 425° oven for 17 minutes. Cool and freeze. Remove muffins from freezer and heat in microwave as needed. Makes about 30 muffins.
Remove bread from package and let dry for a few minutes so that it won't be too soft. Blend remaining ingredients for a few seconds in a blender. Dip bread into egg mixture and brown on a hot griddle (which has been greased with margarine).
Slice off top of bread and hollow out, leaving about 1 inch all around. Combine all ingredients except cheese; fill bread shell. Wrap in foil; bake at 375 degrees for one and half hours. Remove foil and top with cheese. Bake until cheese is melted.
Remove stems and chop up. Preheat to 350°. Melt margarine and saute onions, add chopped stems and continue sauteing. Then add bread crumbs and Parmesan cheese. Mix well, remove from heat and put mixture into mushroom caps. Add water to cover bottom of cookie sheet. Bake for 20 minutes.
Mix all ingredients together and bake in 350° oven on jelly roll pan for 25 minutes or in 9 x 13-inch pan for 35 minutes.
In a 4-quart heavy pot, saute sausage until firm and remove with slotted spoon. Add olive oil to drippings and saute green pepper, garlic, parsley and celery for 5 minutes. Chop tomatoes and reserve the liquid. Add tomatoes, tomato liquid, chicken broth and green onions to the pot. Stir in all spices. Add the rice which has been washed and rinsed three times. Add sausage and cook 30 minutes, covered over low heat. Stir occasionally so rice does not stick. After mot of the liquid has cooked out, add shrimp and cook until they are pink. Transfer mixture to casserole dish. Bake at 350° for 25 minutes.
Fill crust with ground raisins, apple, green tomatoes and top with 1 cup sugar, cinnamon and butter. Cover with lattice crust.
Dissolve sugar and jello in water. Do not boil. Add all other ingredients except 7-Up. Freeze in plastic ice cream bucket until ready for use. Partially thaw, place in punch bowl and add 7-Up.
Mix Eagle Brand and lemonade together. Stir in whipping cream (do not whip) and then Cool Whip. Fold in pineapple and mix all together. Add cake that has been broken into bite size pieces. Pour into a large dish and refrigerate for several hours. Cut into squares.
Line pan with bite size pieces of lettuce. Add onions. Add celery. Add green pepper. Add frozen peas. Place in 3 spots the mayonnaise and spread carefully to seal. Add cheese. Add crumbled bacon. Make early in day, or the night before serving. Refrigerate. Stays crisp for several days.
Chop cucumber and tomato. Slice carrot. In a medium bowl, combine cucumber, tomato, carrot, uncooked couscous, onion and olives. Pour salad dressing over the vegetables. Cover and chill for 1 - 1 1/2 hours. To serve, spoon vegetable mixture into lettuce lined bowls. Serves 6.
Prepare cake mix as directed on box. Mix cake mixes together in a large bowl. Add spices. Stir in raisins, nuts and chocolate chips; blend in well. Fully line a dishpan with wax paper. Pour cake mix into prepared dishpan. Cover top of cake mix with wax paper (to prevent cake from burning). Bake in a 350° oven 4 hours or until toothpick comes out clean. Cool completely in pan before pouring it out.
Mix butter, peanut butter and confectioners sugar. Roll into balls. In a double boiler, melt wax and chocolate bits. Place toothpicks in center of ball and dip into chocolate mixture. Cool on wax paper.
Cream margarine, sugar and peanut butter. Add eggs. Sift together dry ingredients and add to first mixture. Sometimes use more flour to handle the mix better. Roll small amount in hand and pat down with bottom of glass dipped in sugar. Bake at 375° for 8 to 10 minutes.
Let margarine soften. Add cheese, salt and cayenne; mix well. Add flour; shape into 3 rolls, 1 1/2 inches. Chill well. Cut in 1/8-inch slices. Bake on ungreased pan at 350° until light tan.
Place all ingredients in saucepan; stirring constantly. Cook until well done. If ground chuck is used, add small amounts of water during cooking. Serve on hamburger buns.
Grease 24 (2 1/2-inch) muffin cups or line with paper bake cups. Combine all dry ingredients in a large mixing bowl. In a small bowl, combine eggs, butter and buttermilk. Stir egg mixture into dry ingredients gently until just mixed. Gently fold in blueberries. Fill muffin cups 3/4 full. Bake in a 375° oven for 25 to 30 minutes or until golden and firm. Makes about 2 dozen.
Blend eggs and sugar with 1 stick butter. Add vinegar and vanilla. Sprinkle cornmeal on bottom of 9-inch unbaked pie shell and pour in the egg mixture into pie shell. Bake 40 minutes at 325°.
Mix ingredients in a medium size bowl. Grease pan with cooking oil, sides included. Pour in mixture and cook for about 30 minutes at 350°.
In large bowl mix all dry ingredients. Add milk, beaten eggs, oil and buttermilk. Mix well. Keep refrigerated. Bake as needed at 400°.
Pour everything except the quart of milk into a blender and set at high speed. When everything is all frothy, pour it into the punch bowl and mix in the quart of milk. Now sprinkle on nutmeg.
Use a package of refrigerator crescents. Cut each triangle of dough into two smaller triangles. Roll up and bake as directed. Makes 16 small crescents.
Mix all together. Pour into buttered casserole dish. Bake at 350° for 45 minutes.
Mix all ingredients in a large bowl. Adjust vinegar, sugar and pepper to taste. Chill. Serve cold.
Dissolve yeast cake in cold water. Melt Crisco in boiling water. Add sugar and salt. Stir together well until all dissolved. Let cool to lukewarm. Add yeast water mixture. Add flour. You now have a soft dough. Put in greased bowl and refrigerate 4 hours or overnight.
Combine all ingredients; heat through. This sauce can be used as a barbecue sauce on any meat about 15 to 20 minutes before the meat is done.
Beat half and half, eggs, sugar, vanilla and salt until well mixed. Pour mixture into ice cream freezer. Add Butterfingers and add enough milk to reach the fill line on the freezer. Freeze according to manufacturer's directions.
Spray a 9 1/2 x 13-inch roasting pan with cooking spray. Shape meat in 20 small meat balls. Arrange in single layer and broil or bake uncovered in preheated very hot oven, about 10 minutes until browned and rendered of fat.	Drain and discard fat. Stir water into	meat balls. Break uncooked spaghetti into 4 inch lengths and stir into pan, making sure there are no clumps. Add remaining ingredients, place in preheated 425° oven and bake uncovered 25 to 30 minutes. Stir several times while baking. Spaghetti is done when most of liquid has evaporated and spaghetti and meat balls are tender and coated with thick sauce.	Makes 4 servings, contains 295 calories each.
Wash and quarter onions to desired size. Place onions in oblong baking dish with lid. Add about 1/2-inch water in dish. Sprinkle onions with garlic salt. Bake at 375° for 15 to 20 minutes.
Mix water, sugar and butter and bring to a boil. Set aside. Roll out each biscuit in a small amount of flour into the size of a small circle. Put blackberries in each circle and bring edges together, pinching to hold them together. Do not seal edges completely. Place in baking dish and pour sugar water over all. Bake at 375° until biscuits are brown. Baste syrup over biscuits when done. Extra blackberries can be put in syrup before baking.
Wash mushrooms and take off stems and put them aside. Chop the stems and brown them in melted margarine in skillet. Slowly add Parmesan cheese; stir and add bread crumbs, parsley, garlic powder and pepper until mixture is almost dry. Stuff into mushroom caps and bake at 350° for 15 minutes. Top with cheese, if you like.
Dissolve gelatin in 1 cup of the water. In saucepan, bring remaining 4 cups of water to a boil. Stir in gelatin mixture. Lower heat and add milk and sugar; heat to just below boiling point. Remove from heat. Stir in almond extract. Pour into two (9-inch) square pans. Refrigerate until set. Cut into 1/2-inch cubes. Serve with fruit mixed with gelatin. Use at least 3 cans of any of the following: fruit cocktail, pineapple tidbits, peach halves, mandarin oranges, lychee and/or maraschino cherries.
Sort and wash beans; place them in a large saucepan. Cover with water 2 inches above beans; let soak at least 8 hours. Drain beans and cover with fresh water; cook 1 hour or until tender. Drain well and let beans cool. Combine beans, corn, green pepper, red pepper, jalapeno pepper, green onions and parsley in a large bowl. Add olive oil, lime juice, salt and pepper; stir gently to combine. Serve on lettuce leaves, if desired. Serves 6.
Cook and debone chicken and save broth. Pam bottom of 9 x 13-inch pan. Cover bottom of pan with flour tortillas. Layer chicken, then onion and then cheese. Layer chicken, onion and cheese until all used. Mix soup and broth in separate bowl and pour on top. Cover with flour tortillas and add Ro-Tel tomatoes on top. Bake at 350° for 45 minutes.
Cook and drain broccoli; put into greased pan. Mix mayonnaise, egg, soup and onion. Pour over broccoli. Sprinkle with grated Cheddar cheese. Mix melted butter and stuffing and layer on top. Bake at 350° for 30 minutes.
Mix together dry tempera colors with either liquid detergent or liquid starch and use as finger paint.
Mix milk with instant pudding. Mix in oranges and pineapple. Fold in Cool Whip. Fold in cookies. Chill well.
Sift flour and sugar together. Mix in cream and pineapple. Cook in double boiler or heavy saucepan until thick. Remove from fire and add oleo and cool. Pour over diced apples and nuts. Dressing may be made in advance and refrigerated.
Pour soup and wine over chicken and cheese. Put stuffing on top; drizzle 1 stick of butter or margarine on top. Bake at 350° for 1 hour or until chicken is done.
Mix all ingredients well, then add eggs one at a time. Mix well. Bake in greased and floured tube pan for 1 hour at 350°.
Preheat oven to 350°. Spoon cheese spread into 8 x 12-inch baking dish; place in oven just until cheese melts, 5 minutes.
Put oranges in blender and mix well. Add all ingredients and mix with mixer. Bake in pan that has been greased and floured at 350° for 30 to 35 minutes.
Put all ingredients in a 2-quart casserole dish. Mix. Bake at 350° for 1 hour.
Place crumbs in bowl. Combine in blender the onion, pepper, parsley and garlic. Add milk, egg, ketchup and 1 tablespoon Worcestershire sauce. Pour mixture over crackers. Stir in salt, allspice, black pepper and red pepper. Add hamburger; mix well. Remove bone from steak and trim off any fat. Pound until very thin. Sprinkle meat with salt, black pepper and red pepper. Place hamburger mixture on steak; roll up from large end down and tie with string. Place steak seam side down in large casserole dish. Combine soup mix, mushroom soup and 1 tablespoon Worcestershire sauce; pour over all.
Line baking dish with foil. Place celery and onion on foil. Lay salmon on top of vegetables. Pour white wine over salmon. Sprinkle paprika, salt and pepper on salmon. Broil for 7 to 10 minutes.
Melt one pound almond bark and chocolate chips together. Pour half of mixture in bottom of 9 x 13-inch pan. Let stand for 20 minutes. Melt half pound almond bark. Add flavoring, food coloring and milk. Pour over first layer and let stand until firm. Then pour remaining chocolate mixture over top and let set.
Soften 2 envelopes of unflavored gelatin in 2 cups of egg nog in top of double boiler. Add 1/4 cup sugar and place over boiling water. Stir until the sugar and gelatin are thoroughly dissolved. Then add 2 more cups of egg nog, nutmeg and rum or rum flavoring. Chill until consistency of unbeaten egg white. Whip until light and fluffy.
Mix sugars, peanut butter, shortening, margarine and egg. Stir in remaining ingredients. Heat oven to 375°. Shape dough into 1 1/4-inch balls. Place about 3-inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake 9 to 10 minutes. Cool before removal of cookies off cookie sheet.
Beat together the salad oil, sugar and eggs until creamy. Sift dry ingredients together. Add slowly to the batter. Add vanilla. Fold in apples and nuts. Batter will be stiff. Bake in a tube pan (I line pan) for 1 hour at 350°. Cool completely before cutting.
Melt butter. Blend in flour and cheese. Add milk and cook, stirring, until boiling. Stir in broccoli. Place in 1-quart casserole dish. Top with cracker crumbs.
This pureed corn lends the soup its thick and silky texture. Use fresh corn in season; substitute frozen corn only when fresh isn't available.
Wash mushrooms and remove stems. Brown onion and garlic in olive oil. Finely chop mushroom stems and saute with onions and garlic.
Mix sugar, water and instant coffee. Simmer for 30 minutes, then cool. Add vodka and vanilla. Bottle in 1/2 gallon container. Can be used right away.
Mix together ingredients. Drop on a cookie sheet. Bake at 350° for about 10 to 15 minutes.
Mix ingredients and store in covered container. Use 1 rounded teaspoonful mix for each cup of boiling water.
Mix like pie crust. Reserve 1 1/2 cups for top. Press the rest into a 9 x 13-inch greased pan. Bake in 350° oven for 15 minutes.
Cream together the first 4 ingredients. Add, alternating with next 4 ingredients. The next 3 ingredients are the filling. Pour half batter and half filling, then add remaining batter and filling. Bake at 350° for 35 to 45 minutes. Sprinkle with powdered sugar after baking. Bake in well-greased angel food cake pan. Great served hot or cold.
Mix the ingredients together and bake at 350° for 30 to 35 minutes.
Roll out sugar cookie dough to fit pizza pan (or press it into the pan) and bake by directions until chewy. Do not overbake. Mix softened cream cheese, sugar and vanilla. Or you can use flavored soft-spread cream cheese right from the container. Spread over cookie pizza. Arrange fruit on top in geometric designs. Cut like pizza pieces.
Mix flour and sugar; add eggs and butter. Then add chips and nuts. Fold in vanilla. Pour into unbaked pie shell. Bake at 350° for 30-35 minutes, or until crust looks done. Let pie set 4 hours before slicing.