HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make cake mix according to package directions. Poke holes in cake while warm. Warm sugar with pineapple, approximately 45 seconds. Pour over cake while warm, spreading evenly. Cool for half hour. Spread pudding mix over cake. Brown coconut flakes for 5 minutes. When ready to serve, spread Cool Whip over cake and place coconut on top.
Cook chicken in sauce on the stove or oven (on stove is easier). Be careful you don't burn them. Once cooked, turn off stove. Place Mozzarella cheese on top; cover. Let stand until cheese melts.
Squeeze garlic juice and rub in round wooden bowl. Cut up shallot and anchovies. Put 1 egg yolk per person. Slowly pour olive oil. Mix until it becomes pasty. Add vinegar until smooth. Add lettuce, cheese and croutons. Chill and serve.
Mix all together. Bake at 350° for 35 to 45 minutes in a 9 x 13-inch pan.
Roll steak in flour, salt, pepper and garlic salt. Brown quickly in small amount of cooking oil. Remove from skillet and drain excess fat. Saute onion and celery. When browned, sprinkle lightly with flour. Stir until browned and add 1 cup cold water slowly, stirring constantly. Add steak pieces and simmer, covered, for 20 minutes. Serve over Alfredo noodles, prepared according to directions on package. Yields 4 generous servings or have leftovers.
Cook and stir mushrooms and onion in butter over medium high heat for 3 minutes. Stir in flour and pepper. Gradually stir in broth and milk; cook, stirring frequently until mixture thickens. Reduce heat to low and stir in turkey, vegetables and 1 cup cheese. Simmer 5 minutes. Stir 3/4 cup cheese into potatoes. Spoon turkey mix into casserole. Top with potato mix. Place under broiler for 5 minutes. Top with remaining cheese and paprika. Broil another 2 minutes.
Mix together sugar, salt, spices, vinegar, beets, beet juice and onion in skillet. Cook over moderate heat until mixture boils, then reduce heat and simmer, uncovered, 3 to 4 minutes. Remove from heat and let stand until warm. Pack eggs into wide-mouthed jar. Pour warm mixture over eggs, gently pushing eggs into liquid. Store tightly covered in refrigerator 2 to 3 days before using. Will keep 2 to 3 weeks in refrigerator. Use in salads or whole.
Boil potatoes with skins on, not too much (10 to 12 minutes). Cool, peel and grate. Mix together in bowl the sour cream, soups and cheese. Saute onions in a little margarine until tender and add to the sour cream mixture. Gently stir into potatoes and place in a 9 x 13-inch casserole (approximately). Top with cheese and bake at 325° for 15 minutes or until heated through.
In a large bowl combine mayonnaise, sugar and vinegar; mix well. Add all other ingredients. Mix well. Chill and serve.
In large pot, combine water, beef, catsup, Worcestershire sauce, onion, lemon, salt and pepper. Separate the meat into bits in the water; cook until meat is well done, about 1/2 hour. In the meantime, crush the gingersnaps by rolling between 2 pieces of wax paper. Fill the empty catsup bottle with water and in a bowl add it to the gingersnap crumbs. Stir until lumps are out and mixture well blended. Add this to the meat mixture and simmer for 1/2 hour longer, until flavor is right, stirring occasionally, so crumbs do not stick. A few minutes before mixture is ready, add vinegar and chopped eggs. Leftovers can be frozen.
Heat butter in saucepan; blend in flour and cook until bubbly. Add milk gradually, stirring constantly; cook until thickened. Cook 3 minutes longer. Add seasonings, add whatever leftover meat you are using and continue cooking until heated through. Serve over toast, rice, noodles or biscuits.
Fry hamburger and onions with seasoned salt. Drain off the fat. Mix together hamburger with noodles and Ragu. Put in a baking pan and top with Mozzarella cheese. Bake for 30 minutes at 350°.
Combine the cream cheese, butter and vanilla in a mixing bowl and beat until fluffy. Add the confectioners sugar and brown sugar gradually, beating until just blended. Stir in chocolate chips. Chill, covered, for 2 hours. Place on a large piece of plastic wrap and shape into a ball. Chill, wrapped in plastic wrap, for at least 1 hour. Just before serving, roll the ball in chopped nuts. Serve with graham crackers, graham cracker sticks or vanilla wafers.
Mix cake mix, eggs, oil and mandarin oranges with juice with mixer. Bake in oblong pan at 350° for 30 minutes. After cake cools, top with Cool Whip, crushed pineapple and instant pudding mixed with mixer. Frost and refrigerate. Best if eaten next day.
Heat oven to 400°. Blend milk, eggs, biscuit mix, sugar, margarine and extract in blender 15 seconds or beat on high speed of mixer 1 minute.
Stir cheese and whipped cream in a heavy pan. Warm until smooth and cheese melts; stir constantly. Arrange potatoes in a 9 x 13-inch baking dish. In layers, begin with potatoes, then pour sauce over. Salt and pepper to taste. Repeat until all are used. End with sauce. Bake at 400° for 1 hour. Done when potatoes are golden brown and tender when pierced with a fork.
Heat oven to 350°. Mix meat, rice, water, onion, bell pepper and seasoning. Easy and very good with mashed potatoes.
Melt marshmallows, candy bars and milk in double boiler (or microwave). Cool mixture and fold whipped cream into cooled mixture. Add vanilla and pour into crust. Chill.
In 5-quart Dutch oven, heat 2 tablespoons of oil over medium heat. Add chicken. Cook, stirring, 3 to 5 minutes or until white. Remove. Heat remaining 1 tablespoon oil in Dutch oven. Add mushrooms and onion. Cook, stirring, 2 minutes or until tender. Add chicken and next 4 ingredients. Cover. Reduce heat and simmer 10 minutes or until chicken is tender. Re-stir cornstarch mixture. Add to chicken mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in yogurt. Serve over noodles. Makes 4 servings.
Boil together water and 1 1/2 cups brown sugar for a few minutes. Pour into a 2-quart casserole or baking pan. In separate bowl, mix 1/2 cup brown sugar, butter, cloves, cinnamon, salt, flour, baking powder, milk, raisins and nuts. (For festive holidays, I use 1/2 to 2/3 cup candied fruit.) Drop batter evenly into hot syrup. Bake in slow oven (325°) for 1/2 hour. (Caramelized sauce on bottom.)
Coarsely slice onions and saute in butter until tender and brown. Combine water, bouillon cubes and Worcestershire sauce with browned onions in saucepan and boil 30 minutes. Fill crocks half, on top put onion rounds, Swiss cheese and Parmesan cheese. Bake in 350° oven until cheese melts.
Cream together shortening, butter and sugar. Add eggs one at a time, beating well after each addition. Sift together flour and baking powder. Add one spoon at a time alternating with milk. Add vanilla. Stir in pineapple with juice and blend well. Pour into well-greased tube pan. Place in cold oven. Bake at 325° for 1 1/2 hours or until top springs back when lightly touched. Let stand for a few minutes in pan. Run knife around edges and remove carefully. Combine powdered sugar, margarine and drained pineapple. Pour over cake.
Chop cabbage fine; add all ingredients to the chopped cabbage; everything raw,	mix well. Put in casserole dish. Bake at 275° until done.
Mix all ingredients in a baking pan. Stir well. Bake at 350° for 1 hour.
Spray casserole dish with Pam. Cook meats over medium heat. Drain. Add butter, onions, garlic and seasonings. Add 3/4 of tomatoes; simmer on low heat for 30 minutes.
Cook bouillon, onions and celery 20 minutes or until tender. Add cubed potatoes (raw) and frozen mixed vegetables to mixture. Cook about 20 minutes more. Then add both cans of cream of chicken soup and Velveeta cheese, cut up. Cook and stir until cheese is melted. Serve with croutons and French bread. Serves 6 to 8 people.
Butter a 9 x 13-inch dish. Place 6 thawed waffle quarters in single layer in dish. Cover with ham and sprinkle with half (4 ounces) cheese. Cover with a second layer of 6 waffle quarters and sprinkle with remaining cheese. Dot with butter.
Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into pastry shell (crimp edges high, filling is generous). Bake in 400° oven for 50 minutes or until knife inserted in center comes out clean. Cool.
Blend liverwurst, cream cheese (softened) and sherry until very smooth. Also, add onion and parsley. Spoon mixture in small bowl. Makes about 1 1/2 cups.
Put refried beans in a 13 x 9-inch dish. Spread over beans the sour cream, then layer over the sour cream, lettuce, Ortega sauce, black olives, tomatoes and sprinkle the Cheddar cheese over top. Delicious.
Mix ingredients and knead well. Roll out dough and place in oblong baking pan. If unable to roll, may be spread into pan by working with fingers and pushing dough so as to cover entire pan.
Preheat oven to 400°. Mix thoroughly the shortening, sugar and eggs. Sift together and gradually add flour, cream of tartar and soda. Roll into small balls and roll in mixture of 3 tablespoons sugar and 1 1/2 tablespoons cinnamon. Bake 8 to 10 minutes on ungreased cookie sheet.
Cook rice according to directions on package. Melt butter in frying pan, saute onion until golden brown. Add flour, salt and pepper to onion. Mix well. Gradually add cream and chicken broth. Stirring constantly, cook until thickened.
Saute onion and garlic in oil and butter until soft. Add wine, clams and juice, shrimp and scallops, seasonings until tender. Cook spaghetti as directed on package. Drain. Mix noodles together with sauce. Add 1 container fresh grated Parmesan cheese, adding slowly so it does not glob.
Chop cabbage, onions and peppers as for any slaw. Mix with 3/4 cup sugar. Toss or stir to mix well. Heat celery seed, mustard, vinegar, 1 teaspoon sugar and salt to boiling point. Add salad oil and bring to boiling point again. Pour over cabbage mixture. Mix well. Put in glass jar or plastic containers with lids. Do not seal. Store in refrigerator a few hours or overnight before eating. Keep refrigerated. This slaw will keep many weeks or until all gone.
Pour pie filling into pie plate. Mix oatmeal, flour and sugar and pour over apples. Dot with margarine or butter. Bake 1 hour at 325° or 350°.
Chop the tomato, green onions, and olives, and mix them together. Add the remaining ingredients and mix well. Serve with tortilla chips.
Prepare cake as box says. Pour 3/4 batter into greased 9 x 13-inch pan. Bake 20 minutes at 350°. Melt caramels with oleo and milk. Pour over baked cake. Sprinkle with chocolate chips and nuts. Dot remaining cake batter over top. Bake 20 minutes at 250°, then 10 more minutes at 350°.
Mix all ingredients well and pour into greased and floured Bundt pan. Bake at 350° for 1 hour.
Brown beef, onion and garlic. Add other ingredients and simmer until thick. Makes enough sauce for 1 pound spaghetti.
Cook first 2 ingredients together in saucepan for 5 minutes. Blend next 3 ingredients into mixture. Add vegetable liquid or meat broth to mixture, slowly. Stir and boil slowly for 2 minutes. Add last 2 ingredients to mixture, heat thoroughly and serve at once.
Roll chicken breast in Italian dressing. Season both sides of chicken with Tony Chachere's, garlic salt & lemon pepper. Stuff chicken breast with cream cheese, chopped onion, and chopped peppers. Fold chicken breast over. Wrap chicken with bacon strips, leaving split on top. Put 4 toothpicks through bacon & chicken to hold together. Smoke on grill at about 250 degrees for 2 to 3 hours. Thirty minutes before removing from grill, rub honey over each piece of chicken. Do not turn over.
Mix dry ingredients (don't sift flour). Add eggs, oil and baby food. Mix thoroughly. Stir in nuts. Pour into greased and floured Bundt pan. Bake in preheated 325° oven for 1 hour. Remove from oven and, while still hot, pour glaze over.
In a medium mixing bowl combine tomato, zucchini, green onions, basil and light vinaigrette. Toss lightly to mix. Line 2 salad plates with lettuce. Divide tomato mixture between plates. Sprinkle each serving with half of the cheese. Makes 2 servings.
Take flour, pecans and margarine. Blend until crumbly and press into 13 x 9-inch pan. Bake in 350° oven for 30 minutes, then set aside to cool.
Saute the celery and onion. Mix all ingredients well. Pour all together. Put in an iron skillet or baking pan. Bake at 350° for 1 hour.
Cream butter, brown sugar and sugar together. Blend in egg, soda, vanilla, peanut butter and salt. Stir in flour and oats. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with semi-sweet chocolate chips. Let stand 5 minutes; spread evenly.
Mix 2 1/2 cups sugar with 1 cup cream in heavy saucepan and bring to a boil, stirring constantly. Brown 1/2 cup sugar until caramelized. Combine the 2 mixtures. After blending the two, stop stirring and continue to boil until a small amount dropped in cold water forms a perfect ball. Remove from heat and add 1 teaspoon of vanilla and 2 cups pecans. Beat until mixture loses its gloss, then drop by rounded teaspoons on waxed paper to make pralines.
Preheat oven to 350°. Beat eggs in a large bowl until foamy. Add flour and sugar. Beat until well blended.
Preheat oven to 350°. Spray an 8 x 8-inch baking pan generously with butter-flavored nonstick spray. Set aside. Mix together flour, Splenda Granular and salt in a medium sized mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not over mix. Press dough into prepared baking pan. Bake in preheated oven 15 to 20 minutes or until lightly browned. Place Splenda Granular and flour in a medium sized mixing blow. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel. Stir raspberry preserves until they loosen up. Spread evenly over warm crust. Gently pour lemon mixture over preserves. Bake in preheated oven 20 to 25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill in refrigerator 2 hours before serving. Makes 16 bars.
Put shortening in small saucepan. Melt over low heat. Set melted shortening aside. In large mixing bowl, put cereal, flour, sugar, baking soda and salt. Stir lightly. Break eggs into another large bowl. Add buttermilk and melted shortening. Beat well. Pour egg mixture over bran mixture and stir until ingredients are well mixed. Spoon batter into large container. Cover and refrigerate. (Batter can be kept in refrigerator several weeks.)
Pat chicken dry. Combine butter, 2 tablespoons mustard, salt and pepper. Brush on chicken. Encrust each cutlet with pecans. Heat oil on high. Saut for 6 minutes each side until brown. Remove chicken and wipe out skillet.
Combine sugar, corn syrup, salt, water and peanuts in a saucepan; bring to a boil. When mixture has reached a hard boil, time it to boil 8 minutes, stirring constantly. Remove from heat and stir in margarine, vanilla and food coloring. Beat until very stiff. Drop on buttered foil in size of patties desired. When cool, wrap each in plastic wrap.
In a bowl, whisk together all the ingredients. Refrigerate two hours before serving and continue to keep any leftovers in the refrigerator. Yield: 1 1/2 cups.
Combine flour and salt. Add shortening and mix until crumbly. Mix egg with water and blend well; add to flour and shortening mixture and stir until moist.
Stir the Dream Whip and ice cream together; add Hershey's syrup, chocolate chips and nuts, as desired. Spoon into crust; sprinkle more chips or nuts on the top and freeze until firm.
Prepare jello according to package. Chill until partially firm. Add remaining ingredients, whipping cream before stirring into jello. Chill until firm.
Slice apples into large mixing bowl and put sugar on them. Stir egg into apples and sugar. Combine dry ingredients and stir into apple mixture. With wooden spoon, push mixture into a nongreased 9-inch pie plate or 8-inch cake pan. Bake at 350° for 45 minutes.
Put the cooked potatoes into a large bowl and add eggs, bacon, pickles and onion. Stir in Miracle Whip, mustard, bacon grease, pickle juice and salt. Mix well and refrigerate.
Heat oil in heavy skillet. Add vegetables and saute over medium heat about 5 minutes, stirring frequently. Add water and cover. Simmer until tender, 5 to 10 minutes. Stir in sesame seed and serve. Carrots and onion complement the sweetness of each other.
Place chicken on bottom of 9 x 13-inch baking dish. Pour broth over chicken; place drained peas and carrots over chicken. Mix soup together and pour over peas and carrots.
Wash apples, celery, raisins and lettuce. Dice and mix apples, celery, nuts and raisins. Add salt and mayonnaise and mix well. Serve on a bed of lettuce leaves. Preparation time: 5 to 10 minutes; serves 6 to 8.
Process flour and pecans in a food processor or blender until nuts are very finely chopped. Beat butter, sugar and vanilla in large bowl with electric mixer until pale and fluffy. By hand, gradually add flour mixture just until blended. Roll level tablespoons dough into balls and place 1-inch apart on ungreased cookie sheets. Bake at 300° for 45 minutes or until golden. While warm, roll in powdered sugar. Cool on wire rack.
Cook ground beef with chopped onion. Add the other ingredients and simmer for 30 minutes.
Cut cheese into pan with pimento and melt over low heat. Add the milk, mustard, sugar and salt and stir until well blended. Add the eggs and continue to stir until the eggs are cooked. Add the flour and stir until thickened. Serve on bread as a hot sandwich.
Spread pie filling in buttered 9-inch pie pan. Cover with cake mix (enough cake mix to make light covering over pie filling). Add chopped nuts over cake mix and dot with butter. Bake at 375° for 10 to 15 minutes or until butter melts and a light brown crust covers pie. Cool and serve with ice cream.
Mix all ingredients together. Pour into a 2 quart greased casserole dish. Bake at 325 degrees for 35 to 40 minutes.
Mix flour, sugar and cinnamon with sliced peaches. Pour into crust and cover with crust. Mix small amount of milk and sugar. Brush over crust as it will brown good. Bake in glass plate at 425° or metal pan at 450° for 35 to 40 minutes.
In a large punch bowl, mix first three ingredients. Sprinkle nutmeg on top.
Preheat oven to 450°. Grease 9 x 5 x 3-inch loaf pan. Arrange one package biscuits in one layer of prepared loaf pan. Spread mustard over biscuits. Sprinkle cheese and bacon bits over mustard. Arrange second package of biscuits in one layer over cheese. Bake 10 minutes, uncovered. Cover loosely with foil and bake 15 minutes longer. Serves 10.
Sift dry ingredients and set aside. Cream shortening and sugar. Add eggs one at a time, beating well. Add vanilla and zucchini; add flour, alternating with milk. Add nuts and beat well. Bake 1 hour at 350° in 10-inch tube or Bundt pan, greased and floured. Let cool, then sprinkle powdered sugar over top.
Mix egg, sugar and nuts. Spread on cookie sheet and bake until brown at 350°, about 20 minutes. Cool; crumble. Sprinkle 1/2 crumbs on bottom of 9 x 13-inch baking dish. Cover with sliced bananas.
Mix all ingredients in large pot; boil for about 5 minutes. Cool and store in glass jar. Not necessary to refrigerate if used soon.
Cook broccoli and cauliflower in enough water to cover until crisp-tender; drain. Add all other ingredients; blend well. Bake in greased casserole dish at 400° for 30 minutes, or until a knife inserted comes out clean.
Mix together all ingredients in bowl, except icing. By small teaspoonfuls, roll in balls and drop onto greased cookie sheets. Bake at 350° for 5 to 8 minutes. Let cool. Ice cookies with canned icing; match up with cookie of same size to make sandwich.
Cook white cake as directed on package in a 13 x 9-inch pan. When done, poke holes in cake with large wooden spoon. Pour Eagle Brand milk over cake. Pour cream of coconut over cake. Let cool completely, then top with Cool Whip. Sprinkle coconut on top. Then refrigerate.
Combine egg and flour.	Beat in milk, salt and pepper. Whip to a smooth batter. Put cornmeal in a shallow pan. Set aside. Dip the fish into the batter, coating both sides. Place into the cornmeal and coat thoroughly. Shake off excess and fry to a golden brown.
Pour liquid mixture over cucumbers, and then put in refrigerator overnight. Take out, put in containers or jars and freeze.
Cook ground beef, onion, salt and pepper, then add water and curry powder. Simmer for 20 minutes. Serve over rice with sliced oranges, bananas, apples, raisins, nuts and coconut. Serves 3 to 4.
Brown hamburger. Drain grease. Add the taco mix. Add your own seasonings. Cool in refrigerator. Cut up all vegetables to bite size (dice them). Open bags of Doritos and smash them to small bite size. Mix all other ingredients, including chilled hamburger. Mix in Doritos immediately before serving for crispiness. Makes a very large party size bowl. Might want to cut amounts in half for smaller portions.
Fit pastry into eight 4-inch tart pans. Reserve remaining pastry for garnish. Combine cranberries, apples, sugar and 1/2 cup water in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Combine cornstarch and 2 tablespoons water, stir into cranberry mixture and cook over low heat 2 minutes. Let cool. Stir in pecans and orange rind. Spoon filling into prepared pastry shells. Bake at 425° for 15 to 20 minutes. Let cool completely. Using a fluted pastry wheel, cut thirty-two 3 x 1/2-inch strips from remaining pastry; pinch ends of 16 strips together to look like loops of a bow. Place loops and remaining strips on ungreased baking sheet and bake at 425° for 10 minutes or until lightly browned. Brush with melted butter and allow to cool completely. Place 2 loops and 2 strips on each tart to form bow; pipe whipped cream on bow. Yields 8 servings. Tarts can be frozen after assembly; thaw and serve.
In wok, melt butter or margarine over medium heat; stir in Worcestershire sauce, garlic powder, celery salt and hot pepper sauce. Add nuts; cook over medium heat about 4 minutes or until lightly browned, stirring constantly. Add pretzel sticks and cereal. Toss to coat well; continue to cook over medium heat, stirring constantly, about 1 minute or until slightly toasted. Cool before serving. Makes 6 cups.
Boil the potatoes first. Add ingredients, mixing along the way. When all ingredients are mixed in, strain mixture to make smooth. Pour in pie crust. Bake at 350° approximately 1 hour. Makes 4.
In large pan put bay leaves under brisket. Add water, Worcestershire sauce and Wish-Bone dressing and marinate overnight. Bake at 250° for 6 hours.
Work 15 days and off	and strain. Add 3 pounds sugar and 2 packets yeast. Let work until done, strain and bottle.
Combine all ingredients in kettle; bring to a boil. Cook uncovered for 2 minutes. Put into jars and set on rack in kettle or canner. Add water to kettle and boil, covered, for 30 minutes.
Add dry ingredients in appropriate size bowl. Add enough milk to form loose paste. Add the eggs, shortening and vanilla. Mix until smooth. Batter should be just pourable. Add milk to adjust. Bake.
Blend all together with a mixer. Refrigerate. Garnish with a small mint leaf, slice of cranberry or zest of orange. Serve with crackers.
Put the first 4 ingredients in a 10-inch skillet; set aside. Mix together next 3 ingredients and set aside.
Skin (and debone if necessary) chicken breasts and cut into 1 inch square pieces. Mix egg and water, add flour, sesame seed, and salt; stir to smooth batter. Fill heavy saucepan or deep fryer 1/3 full with cooking oil. Dip chunks in batter and fry four or five at a time until golden and fork tender (about five minutes). Serve with a mixture of shoyu and Chinese mustard; add a small amount of pineapple juice for a different, tangy taste.
Pour pumpkin pie mix in a 9 x 13-inch pan. Sift 3/4 of the box of yellow cake mix over pie mix. Sprinkle pecans on top of cake mix. Melt butter and drizzle over top of pecans. Bake at 350° for 1 hour. Top with Cool Whip or vanilla ice cream.
Mix all ingredients thoroughly and pour into unbaked pie crust. Preheat oven to 350° and bake about 40 minutes.