HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make cake mix according to directions. Pour batter over marshmallows in a greased and floured 13 x 9-inch pan. Mix strawberries and Jell-O. Pour over top of cake. Bake at 350° for 25 minutes or until toothpick comes out clean. Cut into squares and top with Cool Whip.
Combine sweet potatoes, sugar, eggs, salt, 1/4 cup margarine, milk and vanilla. Place in 1 1/2-quart baking dish. Combine remaining ingredients and spread over potato mixture. Bake at 350° for 35 minutes.
Preheat oven to 325°. Combine the flour, cocoa and baking powder; sift twice. Set aside.
Cut up all kinds of fruit, any kind you like. Mix Cool Whip, brown sugar and cinnamon. Pour over fruit and mix. Sprinkle with nutmeg.
Bring water and sugar to boil for 1 minute. Let cool and add salad dressing.
Mix all ingredients, except crumbs and oleo. Place in 2-quart buttered casserole. Top with cracker crumbs. Drizzle with melted oleo. Bake in 350° oven for 30 minutes. Makes 8 to 10 servings.
Arrange chicken in a bowl and marinate with buttermilk, salt, pepper, parsley, tarragon, thyme and crushed bay leaves for 2 to 3 hours. Mix in a bowl, sesame seed, parsley and bread crumbs. Roll chicken pieces in bread crumb mixture and arrange in a shallow baking dish. Bake the chicken at 350°, basting with 4 tablespoons melted butter until it is golden brown and done, 30 to 40 minutes. Serve immediately or cool to room temperature before eating.
Layer chicken breasts. Pour all ingredients over layered chicken. Bake at 350° for 30 minutes.
Mix dry ingredients first, then add all other ingredients. Refrigerate 6 hours before baking at 350° for 15 to 20 minutes.
Cream sugar, eggs, and Crisco. Add flour and sour cream and salt and vanilla. Beat well. Pour into tube pan and bake at 300° for 1 1/2 hours.
Beat pudding and milk for 2 minutes; let rest 1 minute. Add Cool Whip. Line a 9 x 13-inch pan with whole graham crackers. Pour in half the pudding mixture. Add another layer of crackers, then the remainder of the pudding. Top with another layer of crackers. Frost, then freeze.
Mix Jell-O according to directions. Add bananas and pineapple together. Divide into 2 sections. Jell first half and spread on sour cream. Layer strawberries and marshmallows. Pour other half of jello on top and jell until serving time. Garnish with Cool Whip and strawberries or sour cream and berries.
Place 1/2 the bread cubes in a 9 x 13-inch pan sprayed with Pam. Place cream cheese cubes on top of the bread cubes. Top with the remaining bread.
In a saucepan, boil peas just until defrosted (do not cook). Drain and turn into a 1 1/2-quart buttered casserole dish; set aside.
In a 4-cup glass measure, melt butter in microwave 1 minute on High. Stir in flour. Gradually add milk, salt and pepper. Stir until smooth. Heat 6 to 7 minutes on power level 7 until sauce is smooth, stirring twice. In a 2-quart casserole dish, mix the potatoes and onion. Add sauce. Cover with plastic wrap. Slice a cut in the plastic. Microwave on power 7 for 35 minutes. Makes about 6 servings.
Mix cucumbers, onions and salt. Let set at room temperature for 3 hours. Drain well. Then dissolve the sugar, vinegar and seed and pour over the pickles. Refrigerate for 8 hours, then pack and freeze.
Dissolve jello in hot water. Mix other ingredients and stir well. Add to jello mixture. Chill.
Saute broccoli and mushrooms in butter. Add flour and spices. Mix together. Add heavy cream and bring to boil. Add beaten eggs. Turn off heat. Pour the above mixture into pie crust. Top with cheese. Bake at 350° for about 20 to 30 minutes.
Soak gelatin in cold water. Add hot water to dissolve. Add vinegar, salt, sugar, lemon juice and green coloring. Mix thoroughly. Let stand in refrigerator until it begins to set. Add rest of ingredients. Serves 12 to 16.
Combine all ingredients in a skillet. Bring to a boil, lower heat and simmer until carrots are tender.
Blend all ingredients, except flour, then add flour gradually. Chill overnight for best results when rolling out for cutout cookies. Bake at 350° for 8 to 10 minutes on greased cookie sheet.
Dissolve yeast and sugar in warm water. Beat eggs until thick. Measure flour into a large bowl. Make a well in the center. Add yeast, eggs and remaining ingredients. Beat thoroughly to form a soft, smooth dough. Cover and let rise until double. Punch down and let rise again. Spoon teaspoonfuls of dough into hot oil (375°). Fry until brown. Drain and shake in a bag with granulated sugar. Serve hot.
*Set aside 1 cup of flour. Mix remaining flour, sugar, salt, dill and yeast. Stir in hot water and margarine. Mix enough reserved flour to make a soft dough; knead 4 minutes. Roll dough in an 18-inch circle. Sprinkle with cheese. Mix tuna, mayonnaise and onion. Spoon over dough. Gather dough edges to center; seal. Place, seam-side down, on greased baking sheet. Cut an X on top and fold back points. Cover.
Boil and mash potato. Mix potato with sugar. Roll mixture out flat. Spread peanut butter onto mixture. Add pecans. Roll into shape of a log. Cool. Cut and enjoy!
Saute beef and onion. Spoon off fat. Add sauce and cook over low heat. Stir. Serve on buns.
In kettle, bring ham bone and 2 quarts water to boil. Reduce heat and simmer one hour. Remove meat from bone when cools. Return meat to kettle along with rest of ingredients. Cook 40 minutes. Stir together flour and 1/4 cup water. Slowly pour into soup, stirring constantly. Bring soup to a boil and cook 2 minutes. Reduce heat and stir in cream. Remove from heat and serve.
Pour cherries in bottom of baking dish. Sprinkle cake mix over cherries. Pour butter over cake mix. Pour pineapple next. Sprinkle coconut, then pecans. Bake at 300° for 45 minutes to 1 hour.
Saut onions in butter. Add tomatoes, broth, basil, salt and pepper. Cook over low heat for 1 hour. Serve with toasted french bread.
Melt the butter in a 9 x 13-inch pan. Mix in the graham cracker crumbs. Bake for 10 minutes at 350°. Cool completely.
Line a 15 x 10-inch cookie sheet with foil. Lay out crackers on cookie sheet, packing tightly. In a saucepan, melt butter. Add sugar and boil, stirring frequently for 2 to 3 minutes until sugar is dissolved. Immediately pour over crackers and bake 7 minutes. Remove from oven and immediately sprinkle chocolate and peanut butter chips over crackers. Spread evenly with spatula. Refrigerate for 30 minutes. Break into pieces. Serve immediately or refrigerate until ready to serve.
Chop eggs finely. Cook bacon until very crisp. Crumble into small pieces. Combine chopped eggs, bacon, onion, Cheez Whiz and seasonings. Mix well and spread on Melba rounds. Place on cookie sheet. Bake at 400° until cheese melts.
Cream together the oleo and sugar. Set aside! Sift together the flour, salt and soda. Add flour mixture to oleo and sugar mixture. Add eggs, bananas and vanilla. Mix well. Bake 1 hour at 350° or until done.
Dissolve Jell-O in small amount of hot water. Add other ingredients and finish filling gallon with water. Add ice and ginger ale or Santiba just before serving.
Place sliced apples in bottom of a 9-inch square baking dish. Dish should be about 1/2 full of apples. Combine cinnamon, nutmeg and sugar; sprinkle over the apples. Pour water over all. Combine butter, sugar and flour until it is a crumbly mass. Sprinkle over the apple mixture. Bake at 325° for 45 minutes. Allow to cool 5 minutes before serving.
Crumble yeast into cup and add sugar and lukewarm water. Let stand while mixing butter and flour. (Use hands or pastry blender.) Blend in butter as for pastry until mixture is texture of coarse cornmeal. Make a "well" in center of mixture and drop in unbeaten egg yolks. Add yeast mixture at the same time and mix dough thoroughly until dough leaves the sides of the bowl. Mix for 5 minutes. Place dough on lightly floured board and cut into 4 pieces and let rest while making filling. (Resting makes it tender.) When filling is made, roll one part of the dough as thin as possible into a 15-inch circle. Spread circle with thin layer of filling. Roll it up like a jelly roll. Place rolled dough on lightly greased pans, 15 x 15-inch. Brush tops with egg whites and let rest for 20 minutes. Bake at 425° for 30 minutes until brown.
Mix together first 4 ingredients. Add remaining ingredients and mix. Grease bottoms of 5 (1 pound) coffee cans. Fill half full of batter and bake for 1 hour at 350°. Cool 10 minutes. Remove from cans.
Brown beef in skillet. Add salt, tomato, water and vegetables. Bring to a full boil, separating vegetables with a fork and stirring frequently until sauce cubes are blended. Cover and simmer 2 minutes. Bring again to a boil. Stir in rice. Cover; remove from heat and let stand 5 minutes.
Pour noodles into boiling water and cook until done. Drain noodles. Pour 1/2 of noodles into a 9 x 13-inch baking dish. Sprinkle 1/2 to 3/4 pound cheese over noodles. Cover with remainder of noodles and cover with rest of cheese. Pour 1 cup of milk into pan. Place in preheated oven at 350°. Bake 15 to 20 minutes. Let cool 5 to 10 minutes and serve. Makes 8 to 10 servings.
Mix crumbs with milk and add to meat, pepper, salt and onion. Mix and shape into balls. Roll in flour. Fry in hot oil until brown. Drain off grease and pour the remaining ingredients over the meatballs. Heat gently. Serves 4.
Cover bottom of pan (9x13) with browned hamburger. Add salt and pepper. Spread onions over beef. Cover with cheese slices, Mix cream of celery soup with 1/2 cup milk and pour over top. Cover with frozen tater tots. Bake at 350 degree for 1 hr.
Mix flour, salt and Crisco with pastry blender or knives until fine and crumbly. Beat egg, water and vinegar together; work into dry mix; may need a few more drops water. Form into 4 balls. Freezes well.
Prepare batter of a 2 layer yellow cake mix according to package directions. Pour batter into greased 9 x 13-inch pan. Cover batter with the chopped rhubarb. Sprinkle sugar on top. Pour whipping cream over ingredients in pan. Bake at 350° for 50 to 60 minutes. The cream and rhubarb will sink to the bottom, forming a lush custard. Store in refrigerator. Serve warm or cold.
Preheat oven to 350°. Stir together cake mix, oil, and eggs until dough forms. Dust hands with powdered sugar. Shape into 1 in. balls. Roll in powdered sugar; place 2 in. apart on ungreased cookie sheet. Bake about 10 minutes. Cool. About 2 1/2 dozen.
Cream sugar, margarine and shortening. Add eggs and vanilla. Combine flour and baking powder. Add to creamed mixture. Add milk and beat for 5 minutes. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour.
Cook broccoli, onion and celery until tender, 10 to 15 minutes in small amount of water. Add cheese, soup, milk and margarine. Thicken to taste. Heat on medium until hot (do not boil). Salt and pepper to taste.
Add sugar to softened margarine. Beat until smooth. Add eggs; beat. Gradually add flour and blend well. Add vanilla. Mix well. Pour into greased and floured angel food pan. Bake 1 1/2 hours at 325°. Cool 10 minutes.
Mix berries and sugar and let stand at least 20 minutes; stir occasionally. Mix cold water and Sure-Jell and bring to a boil for 1 minute, then add to strawberry mixture. Mix well. Pour in jars and let set for 24 hours in refrigerator or cool place. Cover and freeze.
Fill tall glass with ice and 3/4 full with lemon lime soda. Then add wild turkey and hazelnut.
Simmer onions and oleo for 30 minutes. Add flour and bouillon. Bring to boil. Cover and simmer on low for 20 minutes. Pour over croutons in 6 oven-safe bowls. Lay slices of Swiss cheese on top. Broil until cheese bubbles. Serve. Makes 6 servings.
Fry or broil hamburger patties. Saute chopped vegetables. Spread cream cheese on top of hamburger patties. Put some sauteed veggies on patties, then top with grated or sliced cheese. Add more veggies. Pop in microwave to melt cheese.
Combine all ingredients, except oil for frying, in medium bowl. Mix well. Let stand 1 hour. Heat 2 to 3 inches of oil in deep fryer. Drop batter by heaping tablespoonfuls into hot oil. Fry a few at a time for 5 to 6 minutes or until golden brown. Drain on paper towels. Repeat with remaining batter. Serve immediately or keep warm in 175° oven.
Let come to a hard boil. Make up biscuit dough as if you were making biscuits. Drop in dough the size of biscuits; let come to a rolling boil. Turn heat down; cover with lid and let simmer until ready to serve. You may serve with or without cream.
Brown meat and drain. Add 1/2 small carton sour cream and grated cheese to taste; simmer. While cooking mixture, cook rice (2 cups). Mix cooked rice and meat mixture together.
Cream margarine and sugar thoroughly. Add 1 cup flour and 2 eggs at a time, blending well after each addition. Add vanilla, lemon extract and sour cream last. Pour into greased and floured tube pan. Start in cold oven set at 325°. Bake for 1 hour and 20 minutes.
Preheat oven to 400°. Measure oatmeal into bowl. Stir in melted margarine; mix well. Stir in eggs and sweetener. Add mixture of flour, baking powder and salt alternately with the combined milk and vanilla. Add raisins. Drop onto cookie sheet from level teaspoon. Bake until golden brown (about 10 to 15 minutes).
Cook sausage; crumble and drain. Boil water; add soup mix and rice. Continue to boil and stir for 10 minutes. Add onion, celery, bell pepper and sausage. Pour into 2 or 3-quart flat baking dish. Cover with foil. Bake at 350° for 45 to 50 minutes or until liquid is absorbed. Makes 10 to 12 servings. This freezes well.
Remove sausage from skin and panfry until brown, adding oregano, parsley and cheese. Dice Mozzarella and combine with sausage, allow to cool. Roll out pizza dough like pizza. Spread sausage mixture on dough leaving 1 inch around edges. Roll dough like a jelly roll and shape into a horseshoe. Put on cookie sheet and bake at 375° for 40 minutes. If desired, brush top with beaten egg.
Cook chicken in water until done with carrot, onion and celery. Remove meat from bone. Save 1/2 to 1 cup chicken for soup. Use the rest for salad, etc. The broth is the base for the soup. Add thyme to broth. Squeeze spinach dry. Add to soup. Add eggs to soup. Heat and serve.
Beat cream cheese. Beat in powdered sugar, then beat in vanilla. Pour into graham cracker crust. Put in freezer for 1 hour. Slice banana on top. Add pineapple and top with Cool Whip. Keep refrigerated.
Preheat oven to 350°. Beat egg whites and cream of tartar with electric mixer until they do not slide when bowl is tilted. Add sugar 1 tablespoon at a time, beating constantly. Beat 1 minute more after all sugar is in. Fold gently the remaining ingredients. Drop by large teaspoon on foil lined sheet. Put in oven and turn off heat. Leave overnight or 3 hours.
Brown meat and onion; drain. Stir in tomato sauce, mushrooms, parsley, salt and pepper; set aside. Unroll 1 package rolls and separate dough into triangles. In lightly greased 9-inch pie pan, arrange triangles with pointed ends to the center and press edges together to form a pie shell. Separate eggs; beat together whites from 3 eggs plus yolks from 2 eggs. Pour half of beaten egg mixture over pie shell. Spoon meat mixture into shell. Arrange cheese slices on top. Spread with remaining beaten egg mixture; mix reserved egg yolk with water and set aside.
In a large bowl, beat together pudding mix according to directions. Stir in chocolate milk and vanilla, chill for several hours, pour into tall glasses, top with whipped cream.
In a sauce pan put butter, brown sugar, and corn syrup. Bring to a boil over medium heat. Stir in milk. Simmer, stir constantly. Cook to soft ball stage. Stir in vanilla. Pour over pop corn, stir until coated. Butter hands lightly, shape into balls. Makes 15 balls.
Put all ingredients in a 4 to 6-quart pot and bring to boil. Reduce heat to low and simmer 2 1/2 to 3 hours. Remove meat from bone. Makes 8 cups of soup.
Mix all ingredients together and beat three minutes; pour in a 10-inch tube pan and bake 1 hour at 350°.
Have ham and pork mixed at store (call ahead). Mix meat, cracker crumbs, milk and eggs. Make into two equal loaves. Place into baking dish.
Cook vegetables and onions in broth until tender (15 to 30) minutes. Blend in blender until smooth. Melt butter. Stir in flour, salt and pepper. Add blended vegetables; heat through. Add seasonings such as parsley, basil or dill to taste.
Combine all ingredients. You should have enough for 2 nice size cheese balls. Allow to rest in the refrigerator a couple of hours. Chop 1 cup of pecans; divide the cheese ball in half. Roll each ball in chopped pecans; wrap in plastic. Place in the refrigerator until time to serve. Serve with party crackers.
Crush Oreos. Reserve some for topping. Melt margarine and mix with Oreos. Put in bottom of a 9 x 13-inch pan. Refrigerate. Mix softened cream cheese, 1/2 Cool Whip and powdered sugar until smooth. Spread on top of Oreo mixture. Prepare pudding according to box and spread on top of cream cheese mixture. Spread remaining Cool Whip on top of pudding. Sprinkle remaining Oreos over the top. Keep refrigerated.
Cut biscuits in quarters. Shake in sugar and cinnamon. Place a layer in greased tube pan. Sprinkle nuts over. Add 2 more layers of biscuits. Sprinkle remaining nuts over. Melt brown sugar and oleo. Bring to a boil. Pour over biscuits. Bake at 350° for 35 minutes.
Melt margarine and marshmallows. Remove from heat and add cornflakes, vanilla and food coloring. Drop by spoonfuls onto waxed paper with buttered fingers. Shape into wreaths.
Saute onion and pepper in butter until tender. Add cheese and stir over very low heat to melt. Stir in drained pimentos, chili powder and garlic salt. Serve warm with corn chips.
Drain small can pineapple well. Wash lettuce. Drain. Using a large platter, start by placing leaves of lettuce in platter. Place pineapple rings around on top of lettuce. Place grated sharp cheese in middle of each pineapple. Place a little mayonnaise on top of cheese. Place a drained maraschino cherry on top. Cover and chill well. Makes a great lite dessert.
Boil shrimp in well seasoned water. Peel and grind or blend. Mix with other ingredients. Keep refrigerated several hours before serving. Serve with crackers of your choice. Yields 8 servings.
Brown hamburger. Add tomatoes and onion. Simmer and drain off grease. Melt Velveeta cheese in double boiler and stir in hamburger mixture. Add hot jalapeno relish, 1 tablespoon at a time, until hot enough for taste. Serve in fondue pot. Excellent dip for Fritos.
Cook macaroni and mix ingredients, onion and celery, to your liking, while macaroni is hot. Let stand 24 hours and it will thicken.
In a medium bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice and vanilla. Pour into pie crust. Chill 2 hours. Top with cherry pie filling. Makes 1 pie.
Brown ground meat. Cook macaroni according to directions; drain. To meat brown onion, green pepper and celery. Add small amount of oil, if needed. After sauteeing veggies, add tomato sauce. Pour all into pan with drained macaroni. Warm. Serve with grated cheese and enjoy. (This dish can be personalized with various ground meat, different pasta and more or less chili seasoning.)
Combine tabasco and milk. Dip chicken breast in milk mixture then dredge in flour. Saute in 1 tablespoon of olive oil and 1 tablespoon butter, for 3 minutes on each side. Place in baking dish and bake at 350° for 10 minutes. Add 1 tablespoon olive oil to skillet and saute leeks. Add remaining ingredients and pour over chicken breast. Serve with pasta or rice.
Brown the hamburger meat with the onions. Drain grease. Pour in a large bowl. Add the bacon, ketchup and brown sugar. Combine pork and beans, butter beans and red kidney beans and add to mixture. Pour into casserole dish. Bake in a 350° oven for 45 minutes.
Cook rhubarb, sugar and water until rhubarb is tender. Remove from heat and add Jell-O. Mix yellow cake mix as directed. Grease 9 x 13-inch cake pan. Make a layer of mini-marshmallows on the bottom. Pour cake mix over marshmallows. Pour rhubarb mixture on top. Bake at 350° for 50 minutes.
Heat juice of pineapple and when hot dissolve jello in it. Add pineapple and mix. Let stand in refrigerator for 35 minutes. Remove and add cottage cheese. Mix well, then add Cool Whip. Mix well and add four drops of food coloring. Whip by hand. Replace in refrigerator and leave for 4 hours. Cover while chilling. This makes a large salad.
Mix all ingredients. Let stand 15 minutes. Use 1/2 or more of ground oranges in batter. Save remaining for icing.
Combine all ingredients in saucepan; simmer over low or medium heat until vegetables are tender, adding water as necessary to prevent sticking. Serve over cooked spaghetti.
Grease casserole dish with butter. Put a layer of chicken and a layer of herb mix. Add mushroom soup, layer of chicken and herb mix. Pour on cream of chicken soup. Add another layer of chicken and herb mix. Pour broth over top. Cook at 350° until brown.
Mix flour, baking soda and salt in a small bowl; set aside. Mix both sugars, butter and eggs in a bowl; add vanilla. Add flour mixture, adding more flour as needed. Stir in chocolate chips and nuts. Cover cookie sheet with parchment paper (this is optional). Drop dough onto cookie sheet with ice cream scoop sized spoon. Bake at 325° for 10 to 15 minutes.
Peel carrots and cut into thin slices. Put into saucepan together with butter, water and salt. Cover and simmer over very low heat for 20 to 25 minutes. Liquid should almost be evaporated. Sprinkle with nutmeg and chopped parsley. Serves 4.
Cook macaroni; drain and rinse. Toss with milk and oil in large bowl. Combine remaining ingredients. Toss in macaroni. Add salami and mix well. Cover and chill 2 to 3 hours. Has about 455 calories per serving.
Dissolve gelatine in 1/4 cup water. Heat 1/2 cup milk and sugar in a pan until sugar is dissolved. Mix it with the gelatine. Then add 1 cup cold milk and almond flavoring. Stir it well. Put the mixture into a pie plate and place in refrigerator. When set, cut in diamond shapes. Pour syrup from the canned fruit over it. Garnish with canned fruit and mix carefully with a wooden spoon. Prettiest served from a clear glass bowl in small glass dessert dishes.
Mix the first 4 ingredients together thoroughly, then add last 3 ingredients. Beat well. Bake in 3 layers at 350° until done. May use your choice of frosting.
Roll out dough to approximately 12 x 18-inch on a floured surface. Spread 1 beaten egg onto dough. Sprinkle Parmesan cheese, garlic powder, parsley, pepper and salt onto dough. Sprinkle Mozzarella cheese over Parmesan mixture. Top with pepperoni.
Melt butter in large skillet; brown chicken, reserving drippings. Place uncooked Minute rice in buttered large casserole dish. Place brown chicken on top. In drippings in same skillet in which chicken has been browned, add remaining ingredients. Bring to a full boil; pour over chicken and rice. Bake in 300° oven for 45 minutes or longer.
Grease pan. Spread pineapple over bottom of pan. Dump in cherry pie filling; spread over the pineapple. Dump in dry cake mix and spread over the filling. Sprinkle on nuts. Cut butter in little squares and sprinkle over cake mixture. Bake in 350° oven for 30 to 35 minutes.
Cream sugar and butter until light and fluffy. Add vanilla and beat. Add almonds and mix well. Add flour and mix well. Roll dough into little balls the size of first finger. Form into a crescent shape. Lay on ungreased baking sheet so they do not touch. Bake at 325° for 25 minutes. These cookies will be white so do not bake any longer. While cookies are still warm, roll into powdered sugar.
Mix together well all ingredients, except pecans. Shape one teaspoon dough around each pecan and place each ball on cookie sheet and bake 15 minutes at 375°. They should be cooked just until a light golden color. Makes 48.
Cream the cream cheese well. Stir in the milk until smooth. Add lemon juice and vanilla. Then fold in whipped topping, pineapple, and pecans. Divide evenly in pie shells. Chill.
Put cubed bread in greased 9 x 13-inch pan. Cover with sausage. Mix together the eggs, milk and salt. Pour over sausage. Top with cheese. Let stand, covered, overnight, in refrigerator. Bake at 350° for 30 to 45 minutes.