HumbleIntelligence/food-ner-1-Million huggingface dataset:
With an electric mixer, combine cake mix, margarine and two eggs. Mixture will be thick. Using your hands, place mixture in a greased 9 x 13-inch pan. Blend together remaining eggs, sugar and creamed cheese with mixer. Pour on top of brownies mix and bake at 350° for 30 minutes. Cut when cool.
Spread entire package of cream cheese on bottom of 2-inch deep casserole dish. Heat up chili and pour over cream cheese, covering it completely. Put entire package of cheese on top of chili. Bake in oven at 350° for 15 minutes or until cheese is melted. Serve with crackers, Doritos, etc.
Mix all ingredients together except green onion tops. Bake at 325° for 1 1/2 hours. After about 45 minutes cooking, stir and add seasoning, if needed. When time is complete, remove from oven. Add green onion tops and again check seasoning.
Pour into small bowl sour cream. Sprinkle baking soda on top. Mix together cinnamon and 1/2 cup sugar; set aside. Mix together flour and baking powder. In large bowl, cream butter, 1 1/2 cups sugar, eggs and vanilla. Add dry ingredients to wet ingredients except for cinnamon-sugar mixture. Pour 1/2 batter. Sprinkle with 1/3 bag of chocolate chips. Sprinkle sugar mixture on top, pour rest of batter, 1/3 bag chocolate chips and sugar mixture. Bake at 350° for 40 to 45 minutes (deep pan).
Cook chicken breasts. Let them cool, then cut into bite size pieces. Put chicken in 2-quart baking dish. Add soup, broth and Veg-All.
Slice cucumbers and onions. Cover with solution made from 1/2 cup salt and 2 quarts of water. Weight down cucumbers and onions so all are covered completely. Soak from 12 to 18 hours. Drain off brine and discard. Rinse cucumbers and onions with clear water. Drain well. Combine vinegar and new water, sugar and spices. Bring to a rolling boil over high heat. Add cucumbers and onions. Simmer (but do not boil) until cucumbers and onions are heated through. Cucumbers will lose bright green color. Pack loosely in jars and cover with solution they are cooked in. Seal and store. Overcooking gives a soft pickle.
Mix vinegar, oil, sugar, celery seed and salt together; bring to a boil. Pour over chopped cabbage and onion. Mix well.
Combine all ingredients in a saucepan (except sweetener) ; bring to a boil for 2 minutes, stirring constantly. Add sweetener. Pour in jar and store in refrigerator. Yields 1 cup.
Mix pudding using 3 cups milk. Chill until set. Cream together cream cheese, oleo, sugar and Cool Whip. Fold into pudding. In a 2-quart flower pot, layer crushed Oreos and pudding, ending with a thick layer of Oreos (dirt). Serve with hidden gummy worms. Keep in refrigerator.
Place 2 cups sugar and milk in a large saucepan. Cook slowly, stirring often. At the same time, put other cup of sugar in another pan on low heat; stir until melted. Pour slowly into the milk and sugar that should be ready to boil; stir while adding. Cook slowly until a firm ball forms in cold water (238°). Set off heat.
Cook rice and mix with remaining ingredients.	Bake at 350° for 30 minutes in a well-greased casserole.
Grease slow cooker. Combine all ingredients at bedtime. Cook on low overnight for 8 to 10 hours.
Melt butter in saucepan. Add corn syrup and sugar. Cook to 275° or about 7 minutes. Make sure there are no lumps. Once cooked to 275° or 7 minutes, add gelatin. Stir until well blended. Spray cookie sheet with nonstick spray. Drop by spoonfuls onto cookie sheet and place lollipop stick in center. Let cool completely and remove. Cover with plastic paper and tie ribbons around them. Very simple and fun.
Combine barbecue sauce, orange juice, brown sugar, oil, flour and salt; mix well. Cook, stirring, until mixture comes to a boil and thickens slightly. Add chicken, pineapple, water chestnuts and ginger; cover and simmer 10 minutes. Serve with rice.
Combine first 4 ingredients. Mix together Miracle Whip and sour cream or half and half. Fold into macaroni mixture. Add salt and pepper to taste. Chill. Serve in lettuce cups.
Mix. Store in covered container. Use 1 heaping teaspoonfuls (or more if desired) to 1 cup hot water.
Mix together all ingredients except egg whites and powdered sugar. Beat powdered sugar into 2 tablespoons of stiff beaten egg whites. Pour batter into 2 greased layer cake pans. Spread egg white mixture over batter. Sprinkle tops with chopped walnuts. Bake at 350° for 20 to 25 minutes until edges start to shrink.
In a Dutch oven; brown beef. Add all remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Yield: 3 quarts. This may be made in a crock-pot on low all day and enjoy for supper.
Bake cake according to directions on box (9 x 13 pan). Combine Eagle Brand milk and cream of coconut. Punch fork holes in warm cake and pour liquid over cake. Let cake cool. Spread all of Cool Whip on cake and sprinkle with coconut. Store cake in refrigerator. Best if made the night before. Serves 12. Can do ahead.
Cream shortening, sugar, eggs and jam. Beat thoroughly. Sift flour; measure and resift with soda, salt and spices. Add alternately with milk to first mixture. Beat well. Pour into well-greased tube pan. Bake at 350° for about 5 minutes. Ice with Caramel Frosting.
Blend egg, milk and oil. Combine flour, baking powder, sugar and salt and add to liquid mixture. Stir until smooth. Fold in blueberries (or other fruit). Fill greased or lined muffin pan 2/3 full. Bake at 400° for 25 minutes or until light brown.
Cook squash; drain. Beat eggs in blender; add sugar. Margarine needs to be melted and cooled, then add.	Add flour, flavorings and salt.
Melt cranberry sauce in hot water. Mix other ingredients and simmer until hot. You can refrigerate and serve as needed.
Grind peppers. Add sugar and vinegar. Bring to rolling boil for 5 minutes. Remove from heat and skim top. Add Certo and 8 to 10 drops food coloring. Bring to hard boil for 1 minute. Put jelly in jars and let seal.
Crumble bacon; combine last 6 ingredients and spread mixture on rye bread. Broil for 1 to 3 minutes.
Heat oven to 350°. Wash berries. Mix flour, sugar and baking powder. Cut in 1 stick butter until crumbly. Set aside 1 cup of this mixture. To remaining mix, add milk, vanilla and eggs. Beat until smooth. Fold in blueberries. Fill muffin cups 2/3 full. Add 2 tablespoons margarine to the 1 cup of crumb mixture. Sprinkle over muffins. Bake 20 to 30 minutes.
Mix Jell-O as instructed with boiling water. Add pineapple juice and lemonade. Freeze. Thaw partially and add Sprite to make slushy.
Mix well. If too thin, add flour to thicken. Pour into 2 pie shells, slightly browned, and bake 10 to 13 minutes at 325°.
Beat cream cheese and sour cream together. Stir in beef, onion and garlic powder. Top with pecans and bake 20 minutes at 300°. Serve warm with rye bread rounds.
Cook cornbread and set aside. Cook rice mix according to directions on package and set aside. Cook onion and celery in butter until tender. Mix together cornbread, cooked rice, dressing mix, cooked onions and celery. Season with poultry seasoning. Moisten with chicken broth. Bake at 350° for 30 to 45 minutes or until brown around edges.
Mix milk and pudding until thickened. Stir in Eagle Brand milk and topping. Add lemon juice. Layer bananas with vanilla wafers in large bowl. Pour pudding mixture over wafers and bananas and then chill.
Combine all ingredients (except ginger ale). Just before serving, add ginger ale. Pour into punch bowl over block of ice. (Note: This punch will be a golden color. An ice block can easily be made by using a round ring mold and adding a few maraschino cherries for color.) Serves 150.
Salt and pepper chicken breasts and lay in pan. Bring other ingredients to a boil. Pour over chicken and cover pan with foil. Bake 2 hours or until done at 350°.
Mix the first 8 ingredients together. Add the chocolate chips. Roll dough into balls and place on ungreased cookie sheet. Bake at 350° for about 15 minutes or tops crack.
Cream butter and sugar thoroughly. Add egg yolks, one by one. Stir soda into flour or sift together. To the creamed mixture, add the flour and sour cream alternately. Begin and end with flour. Beat the egg whites with the mixer until stiff. Fold them carefully into the batter. Pour into a Bundt or angel food cake pan and bake at 300° for 1 1/2 hours.
Make lemon pudding according to directions on package. Add fruit cocktail. Chill 1 hour. Serves 4 to 6.
In large bowl, mix flour, lard, salt and milk together to make a dough. On wax paper or Reynolds Wrap, roll out dough. Cut into squares. Cook meat and broth. When done, drop squares in, one at a time. Cook until done.
Combine slightly beaten egg with milk and oil. Add flour and salt, beat until moistened. Dip sliced onion in batter and drain off excess batter; deep fry and drain off excess oil.
Mix mutton, ketchup, spring onions, salt and pepper. Cut bread into triangles, apply butter and spread mutton mixture on bread on two, like a triangle sandwich.
In double boiler, melt chocolate in butter. Add sugar and milk; cook over low heat for 10 minutes. Add vanilla. Sauce thickens as it cools. Make the day being used.
Heat chicken broth to boil in medium saucepan. Add can full of rice, cover and remove from heat.
Preheat oven to 350°. Bring half and half and cream just to simmer in heavy medium saucepan. Remove from heat. Place chocolate chips in large bowl. Pour cream mixture over; stir until chocolate melts. Add 1/2 cup sugar, egg, liqueur and vanilla; whisk until blended. Add bread cubes; toss to mix well. Transfer to 8-inch square glass baking dish. Let stand 15 minutes.
Dissolve marshmallows in warm milk. Cool. Fold marshmallow mixture into whipped topping. Fold in your favorite fruits. Pour into graham cracker crust. Sprinkle crushed graham crackers on top. Chill.
Mix and bake in covered baking dish until rice is well done (about 60 minutes) at 350°. Preparation time: 15 minutes. May prepare ahead of time and refrigerate. Serves 8.
Preheat oven to 350°. Beat egg whites until stiff. Add cream of tartar. Gradually add sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla.
Combine clams, cream cheese, onions and parsley. Add 2 tablespoons sour cream or enough to spread on crackers. Salt and pepper to taste.
Place juice in bowl. Chop or slice unpeeled apple into juice to prevent darkening. Peel peach and cut into small chunks. Add to juice mixture. Add remaining fruits and gently combine. Refrigerate until serving time. Garnish with mint or strawberries.
Heat until bubbling the margarine, water, eggs, cocoa and buttermilk. Add sugar, flour, baking powder and vanilla while hot but not on stove. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool thoroughly. Mix peanut butter with oil. Stir well. Spread over cake.
Beat ingredients in shallow bowl. Dip slices of bread into egg mixture, turning to coat. Fry bread on griddle until golden brown. Flip and cook on other side the same way. Top with fruit, confectioners sugar or syrup.
Heat skillet or wok for 3 to 4 minutes. Add wine, boil for 1 to 2 minutes. Reduce to medium heat. Add butter and melt. Stir in soy sauce, garlic powder and pepper. Cook until combined, about 1 minute. Remove from heat and pour into bowl for later use. Dip chicken pieces into sauce. Place chicken into pan or wok (with a little sauce to keep moist) and cook for 3 to 5 minutes. Add onions at this time and cook to likeness. Stuff tortillas and wrap. Serve with sour cream, olives, salsa, lettuce, cheese and guacamole.
Melt butter in a 1 1/2-quart casserole. Blend in flour, sugar and salt. Stir in eggs and milk. Blend well. Cover. Microwave on Power level 7 for 12 to 15 minutes. When done, center will be barely set. Let stand 5 minutes before serving. You may add 3/4 cup butter flavored cracker crumbs sprinkled over the top before baking.
Cream shortening and sugar. Add egg and molasses. Sift dry ingredients together. Add to creamed mixture and mix well. Put in refrigerator 1 hour or more. Form into walnut size balls. Dip in sugar and place sugar side down on cookie sheet about 3-inches apart. Bake for 12 to 15 minutes at 375°.
Boil together the milk and flour until thick. Let cool until cold. Beat together the sugar, butter, vanilla and shortening until whipped. Add milk and flour; whip.
Prepare macaroni per package instructions. Add vegetables during last 5 minutes of cooking time. Drain. Combine remaining ingredients; cook over low heat, stirring often, until cheese is melted. Add macaroni mixture; heat while stirring occasionally. Serves 4 to 6.
Reserve seasoning packet from noodles. Cook and drain noodles as directed on package. While noodles are cooking, heat olive oil in 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white. Mix contents of reserved seasoning packet, the soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallop mixture. Stir in noodles; heat through.
Combine sugar, Kool-Aid and water. Stir until sugar is dissolved and add pineapple and orange juice. Freeze in gallon or quart Ziploc bags. When ready to use let unthaw until in icy form.
Brown chops on both sides. Pour off drippings. Pour 1/2 soup in casserole dish. Place pork chops in dish and cover with remaining soup. Cover; bake at 350° for 45 minutes to 1 hour or until tender.
Dip tomato slices in seasoned flour. Cook in butter over low heat until lightly brown on both sides. Remove to heated platter. Stir soup and milk into skillet. Heat; stir occasionally. Pour sauce over tomatoes. Makes 4 to 6 servings.
Chop vegetables fine. Add rest of ingredients and cook all together, stirring frequently, for 2 1/4 hours or until thick. Seal in sterilized pint jars.
Scald cabbage in boiling water to soften leaves. Remove one at a time; set aside. Saute onion. Cook rice until done. Add onion to rice. Add seasonings to meat; mix together with 1/2 soup. Fill each cabbage leaf with mixture. Put in roasting pan, side by side. Pour tomatoes over cabbage. Add remaining tomato soup. Add pieces of salt pork. Bake, covered, at 325° for 2 hours.
Combine dry ingredients. Stir in nuts; set aside. Combine remaining ingredients and add to dry mixture, stirring just enough to make batter moist. Spoon batter into 2 greased and floured (9 x 5 x 3-inch) loaf pans. Bake at 350° for 1 hour and 5 minutes. Cool for 10 minutes in pans. Freezes well.
Place first 4 ingredients in a saucepan and cook until brown, at least 10 minutes, stirring constantly to prevent burning. Pour into buttered pan or platter and lay chocolate on top, spreading when melted. Sprinkle nuts on top. Cool and break into pieces.
In a 1 1/2-quart size mixing bowl, dissolve water, Butter Buds and creamer; add potatoes. Using an electric hand mixer, mix on whip speed until fluffy.
Crush cookies in food processor in Ziploc bag; roll out. Pour milk into large bowl; add pudding mix. Beat for 2 minutes. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies. Place 1 tablespoon into each cup and fill 3/4 full with pudding mixture; top with the rest of crushed cookies. Let stand an hour in cold place.
Line an 11 x 16-inch pan with foil and place in the crackers. Put sugar and butter in boiler and boil for 3 minutes. Then pour over crackers. Bake in a 350° oven for 5 minutes or until the crackers float. Take out and put chocolate chips all over.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cover asparagus and cook in a small amount of water 6 to 8 minutes or until asparagus is crisp-tender.
Drain pickled beets. Grind up beets with food grinder. Stir together beets and horseradish. Store in refrigerator in covered container. Best if made a day or two ahead. Peel and slice Easter eggs. Put a good tablespoon of relish on top. Enjoy!
Cream butter. Add sugar, vanilla and water. Add flour, salt and nuts. Chill about 1 hour in refrigerator. Form into rolls size of fingers. Place on greased cookie sheet. Bake at 250° for 1 hour. Roll in powdered sugar while warm.
Thaw vegetables; combine with soup, sour cream and pepper in a shallow 1-quart casserole. Bake, covered, at 325° for 30 minutes. Remove; top with cheese and onions. Bake, uncovered, for 5 minutes or until golden brown.
Mix shortening and 1/2 cup brown sugar thoroughly. Stir in 1 cup flour. Flatten into bottom of ungreased 13 x 9-inch pan. Bake in 350° oven until lightly browned.
Mix both cheeses together. Brown ground beef and onion. Layer in casserole dish, meat, cooked noodles, cheese, meat, noodles, cheese and jar of pizza sauce; sprinkle with Parmesan cheese. Cover with pepperoni. Bake at 350° for 35 to 40 minutes.
Split the fish down the back; wipe it well and lay in a greased baking dish. Melt the butter and add salt, pepper, onion and lemon juice and pour a little of the mixture over the fish. Place in a hot oven (400°) and bake about 1/2 hour, basting with butter preparation every 10 minutes.
Heat oven to 375°. Grease a 12 x 8-inch (2-quart) baking dish. Brown ground beef and onion in skillet. Drain. Stir in water, tomato sauce and paste as well as all spices. Simmer for 15 minutes, stirring occasionally. Remove from heat and stir in thawed vegetables and all but 1/2 cup of the cheese. Spoon into greased baking dish.
Mix all ingredients and top with buttered cracker crumbs. Bake 25 to 30 minutes at 350°. Freezes well before baking.
Sift flour, baking powder, soda, cinnamon, nutmeg, mace and salt. In large bowl with mixer at medium speed or with spoon, beat eggs well; beat in shortening, sugar, then buttermilk. Add flour mixture all at once; beat just until smooth. Refrigerate 1 hour or longer.
Combine chili sauce and grape jelly in large saucepan. Cook over medium heat. Stir constantly, 3 minutes or until begins to boil. Add sausages; cook 3 more minutes or until heated. Stir often. Serve with wooden picks. Makes 3 1/2 dozen.
If using fresh corn, remove husks and silk. Cut enough kernels from corn to make 1 1/2 cups. Dice onion and red pepper. In 3-quart saucepan over medium-high heat, in hot salad oil, cook onion and red pepper until tender, about 10 minutes. Add corn, raisins, brown sugar, vinegar, salt and 1/2 cup water. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes or until corn is tender. Remove saucepan from heat. Stir in chopped walnuts and parsley. Cover and refrigerate if not serving right away. Makes 2 1/2 cups relish.
Warm soup in medium saucepan to smooth consistency; add milk and stir until creamy. (Don't add milk to cold soup.) Season to taste. Add green beans and fold in with rubber spatula so beans don't break. Place into a medium size casserole dish; sprinkle cheese on top and cover with fried onions. Bake at 325° for 20 minutes. Serve immediately; it loses it's appeal overnight.
Drain juice from tomatoes and 1 can of Ro-Tel. Put all tomatoes, salt and garlic powder in blender. Blend short time; don't want it too fine.
Cook corn-on-the-cob for 2 minutes. Drain and cool slightly and cut from the cob. Combine with chopped peppers, celery, onions, vinegar and seasoning; bring to a boil and simmer gently for 20 minutes, stirring occasionally. Pack into 1/2 pint or 1 pint jars, filling to within 1/2-inch of the top. Adjust lids and process in a hot water bath 5 minutes. Remove from water bath and complete the seal.
In a saucepan, heat the cream cheese until melted. Add the corn, chilies, green onions and red pepper. Cook and stir until heated through.
Put chops in a large covered skillet and cover the top of meat with lemon, onion and pepper. Sprinkle with salt. Pour the tomato juice over all and dot with butter. Cover and cook on top of stove for 1 1/2 hours or until done. Lift on a hot platter, being careful to keep the rings in place. Serves 6 to 8.
Mix first 8 items together. Microwave 3 minutes. Add vanilla. Microwave again for 2 1/2 minutes. Add peanut butter. Mix and serve.
Lightly brown meat. Add onion and pepper. Cook until tender. Add rest of ingredients except cheese. Place in 3-quart casserole. Top with rest of cheese. Bake at 350° for 30 minutes or until cheese is melted and bubbly. Serves 6 or 7. May be frozen.
Fry bacon crisp and hold for later. Saute onion in bacon grease. Add soup, vinegar, salt, pepper and beans. Heat. Add potatoes and wieners. Bake at 350° for 30 or 40 minutes. Sprinkle crumbled bacon on top.
Blend butter, peanut butter, sugar and eggs. Add dry ingredients. Fold in M&M's candies. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 8 minutes.
Cover dried fruit with water (any combination of raisins, prunes or apricots). Boil slowly for 20 minutes. Add brown sugar to taste. Thicken, if desired, with cornstarch dissolved in 1/3 cup water. Bring to a boil. Some like to add pearl (big) cooked tapioca instead of cornstarch.
Cook macaroni as directed on package. Brown beef, sausage, onions and pepper in skillet, stirring until crumbly; drain, add pizza sauce, mushrooms and seasonings. Bring to a boil; remove from heat. Mix macaroni and milk in a bowl. Layer ground beef mixture, macaroni, cheese and pepperoni, half at a time in a large casserole dish. Bake at 350° for 30 minutes.
Allow cream cheese to reach room temperature (75°). Boil asparagus until 2/3 done (allow to remain stiff), then allow to cool. Once cool, roll asparagus in room temperature cream cheese, then wrap with piece of Prosciutto. Pin with toothpick and serve.
In a saucepan, saute onion in butter until tender. Blend in soup, water, cheese and sherry. Heat until cheese melts. Stir now and then. Add turkey, pimientos, parsley and cooked vermicelli or spaghetti. Heat. Serves 4.
Slice red cabbage. Add all other ingredients. Cook covered until cabbage is done. Serve hot. Goes great with chicken and pork.
Place roast in deep baking dish. Place potatoes and carrots around it. Slice onion on top of roast. Pour mushroom soup over this. Bake for 2 1/2 to 3 hours at 375°.
Combine milk, butter, cocoa and sugar. Bring to rolling boil. Remove from heat. Blend in peanut butter, coconut, vanilla flavoring and oats. Spoon onto cookie sheet and let cool.
In hot bacon grease, cook 1 1/2 cups rice until golden brown. Add the garlic powder, cumin seed, pepper, bell pepper and tomato sauce. Pour all this into 3 cups salted, boiling water. Reduce heat; cover and cook 10 to 15 minutes. Remove from heat; leave covered and let steam for 15 minutes prior to serving. Makes 10 servings.
Mix together well. Place in shallow 9 x 13-inch pan. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Serve with whipped cream, lemon sauce or vanilla ice cream.
Line bottom and sides of deep dish with 1 pie crust. Combine all other ingredients (except crust) in a large bowl; pour into deep dish. Top the mixture with the second crust. Crimp edges and punch with a fork. Bake in an oven at 350° for 50 to 55 minutes.
Brown 1 pound hamburger and drain. In a 9-inch square glass pan, combine can of soup, peas, hamburger, onion, salt and pepper. Spread evenly in pan. Then sprinkle the cheese over top. Next place a single layer of Tater Tots (frozen) on top, covering the entire pan. Bake at 450° for 20 to 25 minutes.
Preheat oven to 350°. Spray a 9 x 13-inch baking pan with nonstick vegetable spray and set aside. Place filling, water, egg whites and vanilla in a large bowl and mix well.
Thoroughly combine the flour, butter, cream cheese and sugar. Chill 2 hours. Roll to 1/4-inch thickness. With a doughnut cutter, cut 24 rings. Then remove the inner circle of the cutter or cut around the outer edge of the cutter and make 12 circles. Take 12 of the 24 rings and place one on each of the circles. Moisten the rings and place a second ring on each. Press edges with fork. Bake 7 minutes at 450°. Cool. Fill with pie filling or jam. Serve. Makes 12 tarts.