HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake in 2 layers as directed on package. Cool. Put 1 layer in punch bowl, pressing down. Pour on 1 package prepared pudding mix. Let cool until set, then add half of coconut, pecans, strawberries, Marshmallow Creme, pineapple, peaches, fruit cocktail, oranges, banana and whipped topping. Add second cake; layer pudding, coconut, nuts, Marshmallow Creme and fruit. Finish with remaining whipped topping. Decorate with whole strawberries and peaches.
Cook sugar and 1 cup water to make a thin syrup. Add gelatin which has been soaked in 1/2 cup cold water. Stir until dissolved. Cool. Add rest of ingredients. Pour into an 8 cup mold and chill. Yields 8 to 10 servings.
Simple; boil noodles and drain. Mix in all cheeses. Bake for 25 minutes at 325°. Any 3 cheeses can be used for this dish and kids love it. (A variation of macaroni & cheese.)
Cook noodles as directed on package. Drain and place on oiled cookie sheet. Place in oven at 350° and cook until slightly brown. Brown meat; add garlic salt and soy sauce. Put this aside, leaving oil in your large pan. Brown onion and pepper in remaining oil. Add remaining ingredients. Add meat back in and adjust spices to taste. Pour sauce over hot noodles and serve.
Preheat oven to 325°. Place bread cubes in 1-quart casserole. Sprinkle with raisins. Mix sugar and cinnamon. Stir in egg and vanilla. Heat milk; slowly stir into egg mixture. Pour over bread. Bake until tip of knife inserted in center comes out clean, about 40 minutes. Makes 4 (1/2 cup) servings.
In a heavy saucepan, cook the onions and garlic in butter and olive oil. When limp, but not brown, add the beef and cook, stirring frequently until well done. Add the wine; cover tightly and steam for 5 minutes. Add the basil, tomato paste, puree and juice. Add the green pepper, celery, pepper and nutmeg and cook for 10 minutes. Boil lasagne in water for 15 minutes. Plunge in cold water for ease in handling, then drain.
Peel eggplant, cut into small cubes and boil for 5 minutes in salted water. Drain and add 2 tablespoons margarine. Mix in beaten egg and 1/2 cup seasoned bread crumbs (Pepperidge Farm dressing mix), finely chopped onion and salt, pepper and seasoning salt to taste. Place in greased casserole dish. Sprinkle with buttered crumbs and bake at 350° for about 1/2 hour.
Peel and dice potatoes. Dice hot dogs and chop onion. Heat 2 tablespoons oil in a large skillet. Add potatoes and onion. Add 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook for 5 minutes. Add hot dogs and cook for 10 minutes until brown. Add mustard, mix well. Serves 4.
Preheat oven to 350°. Grease 13 x 9-inch pan. Combine cake mix, eggs and melted butter in large bowl. Stir until thoroughly blended (mixture will be stiff). Stir in chocolate chips and nuts. Press mixture evenly in pan. Bake 25 to 30 minutes or until toothpick comes out clean. Do not overbake. Cool. Cut into squares and dust with confectioners sugar, if desired.
Thoroughly brown and drain hamburger and rinse with hot water before adding other ingredients. Saute celery, green pepper and onion in oil. Add remaining ingredients. Simmer over low heat for 35 minutes, stirring occasionally. Rinse beans before adding to other ingredients. Makes 12 servings.
Mix all ingredients together and pour into greased 9 x 13-inch pan. Bake 35 to 40 minutes at 375°. Sprinkle powdered sugar over cake top after removing from oven.
Place milk and chocolate over low heat, stirring, until chocolate melts and mixture is smooth. Stir in sugar, corn syrup and salt. Cook gently to 236°, stirring from bottom occasionally. Remove from heat. Add butter; cool without stirring to lukewarm. Add vanilla. Beat until thick and no longer glossy. Stir in nuts. Turn onto waxed paper and shape into 12-inch roll; chill and slice. May be spread in buttered pan and cut into squares. Yield: 1 1/4 pounds.
Cream butter and sugar; add egg and vanilla. Mix soda with 1 tablespoon water. Add to sugar mixture. Stir in flour and salt. Blend well. Add oatmeal and raisins (and nuts, if desired). Spoon out by teaspoonfuls on lightly greased cookie sheet. Bake for 8 to 10 minutes in a 350° oven.
Heat the cooking oil in electric frypan to 350°. Saute the onion until soft and transparent but not brown. Add beef cubes and brown. Add stock, paprika, salt and pepper. Cover, reduce heat to 250° and simmer 1 hour. Add potatoes, carrots and tomato juice. Simmer 30 minutes longer or until beef is tender and vegetables are cooked. Meanwhile, cook noodles according to package directions. Serve goulash over noodles.
Combine all ingredients the night before. Pour into 9 x 13-inch pan. Top with crushed crumbs. Bake 1 hour at 350°.
Combine last 7 ingredients in a bowl and microwave for 4 minutes. Arrange on top of cake mixture from refrigerator in a pretty design. Bake at 350° until done. Serve with sweetened whipped cream or vanilla ice cream.
Dissolve Jell-O in hot water. Add 1 1/2 cups of the pineapple juice. Chill until thick, but not completely set. Add blueberries and pecans. Reserve 1/2 cup Jell-O and mix with whipped topping. Return Jell-O mixture and whipped topping mixture to refrigerator. Chill until completely set. When ready to serve, spread topping mixture over Jell-O mixture and cut into squares.
Combine carrots and water in a medium saucepan. Bring to a boil; cover. Reduce heat and simmer 8 minutes or until crisp-tender. Drain and return to pan. Add honey and remaining ingredients. Cook over low heat, stirring gently, until butter and sugar melt. Yield: 6 to 8 servings.
Cream oleo and Crisco; add sugar gradually. Add eggs, one at a time, beating 2 minutes after each. Add flour alternately with milk; blend in flavoring and coconut until well mixed. Pour in tube pan; bake at 350° for 1 1/4 hours (or until done). Do not preheat oven.
Line a 13 x 9-inch pan with crushed graham crackers, mixed with the melted oleo. Combine the water, jello and sugar; let cool 20 minutes. Add the cream cheese. Whip the Milnot until like whipped cream; add to cream cheese mixture.
This quickie frozen salad is popular for a party luncheon menu. Drain fruit cocktail and combine it with a creamy smooth dressing of cream cheese, cream or sour cream and lemon juice. Turn into a refrigerator tray and freeze until firm. Package in moisture-proof container.
Mix pudding with milk as indicated on pudding box in a large bowl. Blend in vanilla wafers and cut up bananas or line Pyrex dish with bananas and vanilla wafers and pour pudding on top. Put in refrigerator for 30 minutes and then top with lo-fat Cool Whip, if desired.
Preheat oven to 375 degrees. Line muffin pan with 12 paper baking cups. In a medium bowl combine cereal, flour, cinnamon, baking powder, soda and salt. In a large bowl combine applesauce, honey, oil, egg and vanilla. Stir in dry ingredients and mix well. Add apples. Fill muffin cups 3/4 full and bake for 15 to 20 minutes or until golden brown. Serve warm.
In a mixing bowl, combine first 9 ingredients; mix well. Beat in sweet potatoes. Pour into pie crusts. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40 to 45 minutes longer or until knife inserted near the center comes out clean. Cool completely. Serve with whipped cream, if desired. Makes 12 to 16 servings.
Brown beef; drain. Stir in seasoning mix, soup and beans. Simmer.
Cut cooked chicken breasts into small pieces. Add remaining ingredients, except tortillas. Add the chicken broth; stir until thickened. Add sour cream & chilies; do not boil. Add additional chicken broth to moisten the mixture. Put approx. 1 Tbsp. mixture in soft tortillas. Fold; pour 1/2 of the sauce (see below) in dish that has been sprayed with Pam; then place the filled tortillas, then the rest of the sauce. Bake at 350° for 20 min. Top with cheese. Turn oven off for cheese to melt.
In pan, mix gelatin and water; let stand 5 minutes to soften. Heat just until it dissolves. Remove from heat. Add sugar; stir until dissolved. Stir in undrained berries. Chill until partially thickened. Fold in Cool Whip. Pour into bowl, over cake pieces; mix gently. Pour into an ungreased 8-inch dish. Chill until firm.
Reserve 1/3 cup mushroom juice. Saute onions and mushrooms in margarine. Add juice, milk, flour and scallops to onion and mushrooms in baking dish. Top with bread crumbs and paprika. Bake, covered, for 30 minutes at 375°.
Mix first 6 ingredients well and add blueberries. Spread in 8-inch greased pan. Top with topping.
Put steak in 2-quart casserole dish. Pour your soup, water, mushrooms and soup mix over top. Cook at 375° for 2 hours. Turn over halfway through. Serve over top of rice.
Saute onions and celery in margarine. Add soup and water, 1/3 Cheez Whiz and chestnuts. Pour into casserole. Cover with the remaining Cheez Whiz which has been softened. Bake at 350° for 35 to 40 minutes.
Mix well the Bisquick, brown sugar, eggs and vanilla with a spoon. Add pecans, mixing well. Pour into a greased and floured 9 x 13-inch baking dish. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cake will usually sink in the middle.
Bring to boil the water, onion, butter, celery, poultry seasoning, pepper, salt, mustard and parsley. Simmer for 5 minutes. Pour over bread cubes. Stuff meat. Bake until meat is cooked.
Peel potato and cut it up. Boil in 5 cups of water. Put heaping tablespoonful of shortening in bowl and add 1 cup potato water. In separate bowl, mash potato and add 1 cup potato water. Combine contents of both bowls and add salt, sugar, egg and milk; stir. Combine 2 cups flour with yeast. Add to liquid and mix well. Add 5 cups flour and knead well. Let rise in greased bowl 1 to 1 1/2 hours. Punch down and make rolls. Let rolls rise 1 hour, then bake 20 minutes at 350°.
Mix self-rising flour, sugar and milk. Sprinkle over melted butter and then your peaches on fruit. Bake at 350° until brown.
Combine all ingredients, except shrimp. Bring to a boil and simmer 10 to 15 minutes. Add shrimp and bring back to a vigorous boil for about 2 to 3 minutes. Remove pan from heat and let cool. Strain and then discard all seasonings. Chill shrimp and serve with cocktail sauce. Yields 4 to 6 servings.
Defrost hash brown patties and crumble them in 9 x 13-inch pan, about 3/4 to 1-inch deep. Brown the sausage and spread over the hash browns. Grate or shred the cheese and spread over sausage. Beat eggs with milk and pour over cheese layer. Add salt and pepper to taste. Bake at 400° until bubbly, about 15 minutes.
Arrange 6 slices on bottom of greased 12 x 7 1/2 x 2-inch baking dish. Cover bread with half the cheese slices; repeat layers. Combine eggs and remaining ingredients; pour over bread and cheese. Let stand for 15 minutes. Bake at 350° for 30 minutes or until puffed and lightly browned.
Mix jello with 1 cup hot water. Add berries and break apart with fork. Add 1 cup cold water.	When thick, add cake broken in small pieces and 1/2 whipped Dream Whip.	Mix well and pour in tube pan. Let this get solid, turn out on plate. Refrigerate and be sure it's firm.	Spread remainder of Dream Whip	overall. Can be used with pineapple and coconut sprinkled on top.
Melt chocolate and butter over low heat in large saucepan. Take from heat; add sugar, milk and salt. Beat until smooth. Stir in vanilla.
Mix all ingredients well. Shape into ball (1 large or 2 small). Roll in pecans. Refrigerate.
Boil water with cinnamon stick. Mix coffee and sugar with water and cinnamon stick. Cool. Refrigerate. When well chilled, add milk. Punch can be made a day in advance.
Melt butter in saucepan. Cool 5 minutes. Add remaining ingredients, except 2 tablespoons of sugar. Spread in greased 15 x 10 x 1-inch jelly roll pan. Sprinkle with 2 tablespoons of sugar. Bake at 350° for about 10 minutes. Cool 5 minutes. Cut into bars.
Heat oven to 450°. Measure flour, sugar, baking powder, salt and soda in a bowl. Cut in shortening until mixture is the consistency of cornmeal. Stir in the buttermilk. Dough needs to be pliable and easy to roll. If dough is too sticky, add a little flour at a time. Roll out dough on a floured surface and knead lightly. Cut biscuits and place on a buttered pan. Bake 10 to 12 minutes or until biscuits are golden brown.
Mix all ingredients thoroughly and shape into balls the size of an English walnut. Roll in confectioners sugar.
Mix fruit, flour, sugar and butter well. Pour into unbaked 9-inch pie shell. Cover with another pie shell. Put holes in top of pie with a fork. Put several slices of butter on top of pie. Bake at 350° for 40 minutes.
In large saucepan, combine all ingredients including contents of seasoning packet from rice mix; mix well. Bring to a boil over medium to high heat. Reduce heat to medium; cook 10 minutes or until rice is tender, stirring occasionally.
Sift flour, soda, salt and spices. Beat shortening until creamy; add sugar and beat until light and fluffy. Add egg; beat well. Add bananas, oatmeal and nuts. Mix together thoroughly. Add flour mixture. Blend. Drop on ungreased sheet. Bake at 400° for 10 to 15 minutes. Remove from sheet at once. Makes 3 1/2 dozen.
Remove meat from bone; cut in chunks and place in slow cooker. (Discard skin, fat and bone.) Mix remaining ingredients and bring to a boil in a small saucepan or in cup in microwave oven. Pour over meat. Stir thoroughly and cover. Cook on low for 10 to 12 hours or on high for 4 to 5 hours. Serve on hamburger buns with cole slaw.
Fry ground chuck until brown; drain. Stir in remaining ingredients. Heat to boiling; stir frequently. Reduce heat to simmer, stirring occasionally until potatoes are tender, about 30 minutes. Serves 4.
Blend. Pat on face and neck; leave 20 minutes. Rinse with cool water.
Preheat oven to 400°. Sift flour, baking soda, baking powder, salt and sugar. Cut in butter until looks like corn meal. Stir in raisins and caraway seed. Mix together vinegar and milk. Add liquid to flour mixture and stir vigorously. Turn out on floured board. Knead 8 to 10 times. Shape in round, greased 8-inch pie pan. Cut crisscross (side to side). Brush top with milk. Place in 400° oven for 15 minutes, then lower temperature to 375° for 30 minutes. Cool 1 hour. Enjoy!
Mix eggs, beaten with oil, vanilla and grated squash. In another larger bowl, combine flour, sugar, cinnamon, baking powder, soda, salt and nuts. Pour egg mixture into dry ingredients and gradually stir them together. When all ingredients are moistened, beat batter well. Bake in two greased and floured loaf pans. Bake at 350° until spongy to touch.
Mix together margarine, flour and pecans. Press in bottom of 9 x 13-inch pan. Bake 15 minutes at 350°. Mix cream cheese, powdered sugar and 1/2 the Cool Whip. Spread over cooled crust. Mix the two pudding mixes and milk. Spread over cream cheese layer. Top with remaining 1/2 carton of Cool Whip. Refrigerate.
Combine the four ingredients. Makes about 1 cup. Serve with beef roast or prime rib.
Preheat oven to 350°. Combine sugar, evaporated milk, eggs and milk. In a separate bowl sift together flour, baking powder and salt. Add wet ingredients to dry, then mix in poppy seed and vanilla. Beat until smooth. Pour batter into greased muffin tins, 3/4 full and bake 40 minutes. Serve warm. Makes 2 dozen.
In a Dutch oven, put oil. Cook onion for a minute. Then add pork and beans, the corn and the wieners and cook for 5 minutes.
In a large mixing bowl with electric mixer at medium speed, beat cream cheese and sugar until smooth. Beat in peanut butter and vanilla. In a small bowl, beat whipping cream until soft peaks form. Fold into peanut butter batter. Spoon into crust and sprinkle with peanuts. Chill at least 3 hours.
Pan-fry 2 chicken breasts. Cool. Cube. Cook egg noodles; drain. Add chicken and frozen vegetables to pan. Simmer with a small amount of water. Add soup until heated. Add noodles.
Melt chocolate in milk. Boil until thick and creamy, stirring constantly. Add egg yolks; mix well! Strain with cheesecloth. Pour into souffle or mousse cups. Top with whipped cream.
Cut rhubarb in 1/4-inch slices. Place in bowl and add hot water from faucet. Let stand. Roll out pie crust and enough for lattice top. Mix together sugar, 3 tablespoons water and 3 tablespoons flour and egg. Beat until mixed. Drain rhubarb. Put in 9-inch crust lined pie pan. Pour sugar mixture over. Add lattice top crust. Bake 15 minutes at 415°, then 40 minutes at 375°.
Mix all ingredients. Heat greased pan before putting mix in. Bake at 350° for 20 minutes.
Dissolve the jello in pineapple juice. Add sour cream and chill until it begins to set. Add blueberries, nuts and crushed pineapple.
Mix oil, juice and seasonings and brush on chicken pieces. Let sit for an hour in the refrigerator. Cook slowly on the grill until done, 45 to 60 minutes.
Mix in large bowl in order given, beating in eggs until light and fluffy. When you get to nuts and fruit mix by hand, following Solomon's advice for making a good boy (Proverbs 23:14) and you will have a good cake. Bake at 250° for 2 1/2 hours in 4 small bread pans (7 3/8 x 3 5/8 x 2 1/4-inch), buttered and bottoms lined with brown paper, buttered. Allow to cool in pans, on sides on rack. Run knife around edges and turn out. Good eaten now or better aged, wrapped in cheesecloth soaked in sherry or whiskey. Wrap in foil, store in a cool place.
Boil chicken breasts with salt and a 1/4 stick of butter. Simmer for 1 hour and save the broth. Next cut the chicken into small pieces and lay them in a rectangular dish. Add cream of chicken soup, sour cream, and 1 cup of broth. Mix together and spread in the dish. Melt remaining butter in microwave. Add crumbled Ritz crackers and poppy seeds to melted butter. Mix together and spread over the chicken mixture. Bake at 375° for 30 minutes.
Combine puree, water and bay leaf; bring to a boil in medium size saucepan. Dissolve gelatin in mixture, stirring well. Remove from heat. Add onions and celery; season with salt, pepper and sugar. Pour into large mold or individual molds and chill until firm. Remove; garnish with slices of lemon or decorate with mayonnaise through a pastry tube.
Cook and crumble bacon. Cook onion in bacon drippings until tender. Mix eggs, milk, cream, flour and seasoning. Stir in bacon, onion and Swiss cheese. Pour in shell. Cover edges of crust with foil if necessary to prevent overbrowning. Bake at 325° for 45 to 50 minutes or until knife comes out clean.
In blender or food processor, combine garlic, oil, rosemary and salt. Blend until it turns into a paste. Rub over roast and let stand 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 2 to 2 1/2 hours or until internal temperature is 160° to 170°. Let stand 15 minutes before slicing. Yields 10 to 12 servings.
Mix sugar, cocoa and milk. Cook slowly and add butter when it starts to boil. Cook until a soft-ball forms in cold water. Add vinegar. Remove from heat. Add vanilla and beat until it begins to thicken. Pour into buttered Pyrex dish. Let cool. Cut, then eat.
Dissolve jello (any flavor). Add cream cheese and marshmallows until dissolved. Add all other ingredients except cream. Cool mixture until begins to thicken. Whip the cream and fold into mixture. Chill until firm.
Sift first 3 ingredients together into mixing bowl. Stir in lemon rind, lemon juice and egg yolks. Fold in egg whites. Pour into 1-quart baking dish. Set in pan of hot water 1-inch deep. Bake at 350° for 50 minutes. Serve warm or cold, with or without whipped cream. Serves 6.
Rinse tuna in cold water; drain, then flake into a 3-cup bowl. Blend in the bread, celery, onion, mayonnaise, salt and pepper. Pour tuna mixture into lightly greased 1 1/2-cup baking dish; top with cheese. Bake in oven preheated to 325° for 20 minutes. Makes 1 serving.
Arrange layer of apples in pan and spread dough on them. Sprinkle with sugar and cinnamon. Bake at 350°.
Melt butterscotch chips in double boiler. Mix in Chinese noodles and peanuts. Drop by spoonfuls onto waxed paper. After they set, store in airtight container in cool place.
Layer ingredients in order listed. Serve with tortilla chips. May be stored in refrigerator up to 24 hours.
Saute garlic in butter, add lemon juice, pepper and sliced olives. Arrange cooked broccoli in shallow casserole dish; pour butter/olive sauce over broccoli. Heat in low oven (250-300 degrees) for 1/2 hour, or heat in microwave until hot. 6 servings.
Hammer breast until thin. Cut Swiss cheese into 4-inch strips (about 1 ounce). Roll cheese in one piece of dried beef. Roll chicken breast around beef roll. Arrange in casserole dish. Combine remaining ingredients and pour over chicken. Bake at 350° for 1 hour. Serve over egg noodles or rice.
Mayonnaise a jello mold. Cut fish in half lengthwise and line the mold. Mix remaining ingredients. Pour over fish and refrigerate overnight. Unmold and place on a tray. Serve with horseradish sauce and party rye or crackers.
Blend the first 3 ingredients well. Pour into crust. Refrigerate. May be frozen.
In large skillet, melt butter. Add onion and celery; saute until transparent, but not brown. Remove from heat. Add walnuts, parsley, poultry seasoning, salt, pepper and crumbled corn bread. Mix well; cool. Stir in eggs; toss. Stuff lightly into turkey. Makes enough for 10 to 12-pound turkey.
Combine flour, sugar, cocoa, soda, baking powder and salt in a large bowl. Add eggs, coffee, milk, oil and vanilla. Beat at medium speed for 2 minutes (batter very thin). Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Serve topped with Cool Whip.
In a casserole dish melt butter, then put in drained beans, soup and milk (do not stir). Put in 350° oven for 15 to 20 minutes. Remove from oven and put enough cheese slices on to cover. Sprinkle onion rings and then almonds on top. Cook 5 to 10 minutes more.
Mix well 1 cup sugar and 1/2 cup water, then heat to boiling until mixture strings. Pour over three well beaten egg whites. In separate pan, mix 3 cups sugar, 1 cup white syrup and 3/4 cup water. Heat to boiling until brittle when tried in cold water. Add 2nd mixture to 1st mixture, pouring gradually. Beat until stiff. Add 1 cup chopped nuts and vanilla. Pour by teaspoon onto waxed paper. Let cool.
Mix all ingredients, except potato chips and cheese. Put in casserole; top with potato chips and cheese. Bake until cheese melts at 400°.
In a large saucepan, melt margarine over medium heat. Saute onions and garlic until onions are soft. Off heat, stir in flour to make a roux. Return to heat and stir for about 5 minutes.
Mix sugar, flour, salt and cinnamon. Fill 2 pie shells 1/2 full of apples. Divide 1/2 sugar mixture between 2 pies. Finish filling with apples and then divide the remaining 1/2 mixture into pies. Divide margarine and vanilla between 2 pies. Place top crust on and sprinkle with sugar and cinnamon. Bake at 400° for 40 minutes. Makes 2 pies.
Put the syrup on the stove and let boil a little thick. Drop in the peaches and heat through. Put in jars and seal.
Mix first 5 ingredients in a large bowl. Combine mayonnaise and sugar; stir until sugar dissolves. Mix with salad ingredients. Cover. Refrigerate 24 hours. Serves 8 to 10.
Preheat oven to 325°. Sprinkle pecans and chips into the shell. Blend corn syrup, sugar and eggs. Stir in melted butter. Pour into the shell. Stir to mix nuts and chips evenly. Bake for 1 hour. Serve with homemade whipped cream.
In Dutch oven, melt butter over medium heat. Add celery and cook until almost tender. Add mushrooms and continue cooking until all tender. Add garlic salt, salt and white pepper. Add flour a little at a time while stirring and cook for a few minutes (to cook out flour taste) while stirring constantly. Mix bouillon with hot water. Slowly add to mushroom mixture, stirring constantly. Add 1 cup of half and half and let simmer and thicken about 20 minutes. Mix together remaining 1/2 cup half and half with cornstarch. Add to soup. Simmer 5 to 10 minutes more.
Mix ingredients well. Pour into unbaked pie shells. Bake at 350° for 40-50 minutes or until knife comes out clean. Makes 2 deep dish pies.
Place foil in roasting pan, enough to wrap over steak, potatoes and carrots. Place steak in pan. Combine soups and pour over steak. Add potatoes and carrots; wrap. Bake at 450° for 1 hour.