HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix cake mix by directions on box. Add cinnamon, brown sugar and honey and mix well. Bake cake in thin layers one at a time. Once each layer is done, place on cake plate and add applesauce mixture to hot layers.
Mix flour, salt, sugar and baking powder. Cut in shortening. Add milk. Either roll dough to 1/2 inch thickness and cut into biscuits, or pat into a 9-inch square cake pan. Bake at 350° for 25 to 30 minutes or until biscuits test done.
Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, catsup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand 3 minutes or until cheese melts. Garnish with lettuce leaves, pickle and tomato slices.
Prepare chili according to package directions; cool. Reserve 2 1/2 cups chili. Wrap remaining chili tightly; freeze for later use. Fry tortillas in 2 inches hot oil, pressing down centers with large ladle to form shell. Continue frying until crisp and golden; remove with tongs. Drain. Arrange greens in taco shells; top with chili, process cheese food, tomatoes, avocado and olives. Serve with sour cream and additional process cheese food, if desired. Makes 4 servings.
Bring water to a boil. Add crab and shrimp boil. Boil for 15 to 20 minutes. Add shrimp and bring to boil again. Reduce heat and simmer, uncovered for 3 to 5 minutes. Drain well. Chill shrimp. Peel and devein shrimp, leaving the tails on, if so desired.
Blend Duncan Hines butter mix, sour cream, sugar and oil and add eggs, one at a time. Mix brown sugar, cinnamon and nuts. Oil and flour cake pan. Then pour 1/2 batter in pan, then add sugar mixture, then add rest of batter. Bake at 320° for 55 minutes.
Mix first 3 ingredients with sugar, baking soda, eggs and sour cream. Take 3/4 of the dough and spread into a greased jelly roll pan. Spread on top with pie filling. Roll out remaining dough on floured board and cut into strips. Make lattice work on top. Brush top dough with egg whites and sprinkle with nuts if desired. Bake at 350° for 25 minutes.
Cook any cake mix as directed. Cool. Mix flour and milk. Cook over low heat, stirring constantly, until thick. Cool. Add remaining ingredients. Whip together. Ice cake. It is surprising how much this tastes like a Twinkie. Best with yellow cake.
Place hamburger in bottom of a 9 x 13-inch pan. Spread soups over the hamburger. Lay Tater Tots all over the top. Bake in a 350° oven for approximately 45 minutes.
Heat oil in wok or skillet and add broccoli. Cook, covered, for 4 minutes, stirring occasionally until tender crisp. Add red pepper flakes, garlic and ham and cook, stirring, 1 minute. Transfer mixture to a bowl and add red pepper, fettucine and chicken stock to the wok. Cook, covered, 3 or 4 minutes or until heated through. Add broccoli mixture and salt and pepper to taste and combine well. Sprinkle with Parmesan. Serves 4.
Brown hamburger with salt, celery and onion. Place in layers in baking dish (at least 2-quart) the meat, beans and potatoes; repeat. Add tomato soup on top and dot with butter. Cover dish and bake 1 1/2 hours at 350°.
Bring sugar, water and cornstarch to a boil, then add Jell-O. Take off stove and cool. Peel and slice the peaches. Put in the crust. Pour the mixture over peaches and chill. Put Cool Whip on top. Serves 8 people.
Cover apples with pineapple. Drain just before serving. Combine apples and pineapple; spoon into pie shell. Fold yogurt into Cool Whip; mound onto filled pie. Top with strawberries or red raspberries and garnish with daisies.
Brown hamburger and drain. Stir in sauce. Simmer. Cook noodles. Combine egg and cottage cheese (mix well).
Whisk together eggs and milk. Pour eggs evenly into 4 small bowls. Add desired amount of food coloring. Dip toast corners in each bowl. Melt 2 tablespoons butter in large skillet over medium heat. Cook bread until brown on both sides. Repeat until all is gone.
Line bottom of a large baking dish with bacon strips. Pour dry rice over bacon. In a bowl mix soups and water together; pour over rice. Arrange chicken on top and sprinkle with salt and pepper. Cover and bake at 350° for about 1 1/2 hours or until done.
Cut ham in serving pieces and place in greased dish. Slice potatoes 1/4-inch thick over ham. Melt butter in pan, stir in flour, then tomato juice and milk. Stir and cook until thick. Season with salt and pepper. Pour over potatoes and ham. Sprinkle with paprika. Cover and bake at 375° for 1 1/2 hours.
Dip breasts in eggs, salt, pepper and then in bread crumbs. Brown in oil. In saucepan, combine tomato sauce, garlic powder and basil. Bring to a boil, then simmer for 10 minutes. Add margarine to sauce and reserve crumbs from skillet (after browning breasts). Arrange breasts in 9 x 12-inch pan. Sprinkle Parmesan cheese over breasts, then pour sauce over all. Put Mozzarella cheese on top. Bake at 350° for 45 minutes.
Mix cranberry sauce with Russian dressing and soup mix. Pour over chicken and bake at 350° for 1 hour.
Grease pan or dish and set aside. Mix all ingredients in a 2-quart casserole dish. Microwave until all is melted. Pour into greased dish and let sit until cool and firm. Cut into squares.
Beat together egg yolks and sugar until light and fluffy. Gradually beat in orange juice and melted butter. Stir in salt, lemon rind, tarragon and sweet potatoes. Beat egg whites until stiff but not dry; fold into sweet potato mixture. Turn into buttered 1 quart casserole and bake at 350° for 25 to 30 minutes, until set and lightly brown. Serves 6 to 8.
Mix butter, sugar, brandy extract and egg yolks in food processor. Add flour and salt to butter and sugar and mix in food processor. Roll dough mixture into 1-inch balls. Coat in 2 egg whites saved from before, then roll in chopped pecans. Put on greased cookie sheet. Press each ball with a deep thumbprint in middle of each cookie. Bake at 350° for 12 to 15 minutes. Check frequently.
Mix raisins and water; boil 10 minutes slowly with 1 stick oleo. Let cool. Then add sugar, soda, flour, generous teaspoon of cinnamon, cloves and salt. Mix and bake in greased and floured pan 9 x 13-inch at 350° for 25 to 30 minutes.
Mix all ingredients together. Sprinkle bread crumbs over top and cover. Bake at 350° for approximately 1 hour.
Mix onions, tomatoes, peppers, Spam or ham and mayonnaise. Mix with cooked macaroni. Let set overnight or a few hours before serving. Drain macaroni before serving.
Preheat oven to 400°. In large saucepan, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Remove from heat. Gradually add broth. Bring to boil for 1 minute. Stir in chicken and vegetables. Pour into greased 2-quart shallow baking dish. Place biscuit mix in medium bowl. Cut in 3 tablespoons softened butter until mixture resembles coarse crumbs. Stir in milk.
Brown meat with onions; drain well. Add cheese, parsley, flour, onions and mushrooms. Stir these gently together. Spoon into pie shell. Beat eggs and milk together and pour over all in pie crust when you're ready to bake. You may make this ahead and pour milk and eggs on when ready to bake. Bake at 350° for 30 minutes. Let set for 5 minutes before cutting. Travels very well for potluck.
Boil syrup and sugar. Add peanut butter and melt. Mix in corn flakes. Drop by spoonfuls onto wax paper and cool. No bake candy is ready.
Scald milk; stir in honey or sugar, salt and margarine. Cool to lukewarm. Measure water into a large bowl and sprinkle in dry yeast. Stir until dissolved, then add to warm milk mixture. Add cheese and flour; mix well. Dough should be non-sticky to fingers, smooth and satiny. Place dough into greased bowl and let rise until doubled. Punch down and divide into 2 portions. Let rise on bread board for 10 minutes.
Place sun-dried tomatoes in one-cup of water. Cook sausage meat, breaking into pieces, while cooking. Remove from pan and drain grease. Saut chopped onion and garlic in olive oil until translucent. Add fresh chopped tomatoes and stir. Cook five minutes. Add sun-dried tomatoes and water, stirring mixture together. Cook 10 more minutes. Add fresh peppers, scallions and cooked sausage meat. Stir together. Add remaining ingredients (except pasta) to taste. Cook several minutes longer. Cook pasta. Place cooked pasta in a bowl and top with sauce.
Mix all together and bake, uncovered, in oven approximately 1 hour. Do no cook in crock-pot or overcook. We like them juicy.
Peel bananas, put a frozen Popsicle stick into each banana, freeze overnight. Cover bananas with chocolate coating. (Use method for melting chocolate on candy bag.) Serve.
Combine first 4 ingredients in large bowl allowing yeast to soften. Stir in oil and 2 cups flour. Add more flour until dough holds together. Grease your hands lightly and knead dough on floured board until smooth. Cover and let rise 45 minutes. Shape it to pans you are using or into individual disks all on greased pans. Brush with sauce and cover with ingredients. Let rise about 5 to 10 more minutes then bake in 425° oven for 15 minutes. This recipe also makes a nice French bread loaf. My family makes individualized pizzas.
Melt cheese, butter and vanilla together. Add powdered sugar and cocoa. Mix together; pat onto ungreased cookie sheet (2). Use a paper towel to pat out to catch excess butter. Let harden.
Cream well together margarine and sugar. Add beaten egg yolks. Add soda, which has been dissolved in the water. Add lemon extract and mix thoroughly. Set aside. In a large bowl, mix dates, raisins, pecans and candied fruits with about 1/4 of the flour. Mix remainder of flour into the sugar, butter mixture, then add fruit and nut mix and stir until thoroughly blended. Beat egg whites and fold in. Spray a large tube pan with nonstick spray. Pour in batter, making sure it settles down into pan. Bake at 275° for 3 hours until wooden pick comes out clean.
Mix all ingredients until blended. Drop by spoonsful on ungreased cookie sheet. Bake in 350 oven for 10 - 15 minutes. Makes about 30.
Heat oven to 400°. Lightly grease 10-inch pie plate. Sprinkle first 5 items in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake 30 to 35 minutes, until golden brown and knife inserted halfway between center and edge comes out clean. Let stand for 5 minutes before cutting. Refrigerate any remaining pie. Makes 6 to 8 servings.
Place cubed avocado and diced tomato in a bowl. Squeeze lime juice over mixture. Lightly salt with 2 dashes of garlic salt. Blend well. Serve with garlic pita chips. Serves 2.
Drain juice from vegetables. Add vegetables to softened cream cheese and cut in mayonnaise. Season to taste. Spread on bread slices. Makes 6 sandwiches.
Coat wings with flour. Saut 1/2 of chopped onion in deep fat until clear. Add wings and fry until brown. Place wings in baking pan; cover with 1/2 chopped onion, 1/2 chopped bell and 1 stalk celery, chopped. Pour on Ragu sauce. Bake at 350° until done (about 20 to 30 minutes).
Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla and coconut. Beat egg whites, add cream of tartar and continue beating until stiff. Fold whites into batter. Spoon batter into 3 greased and floured 9 inch pans. Bake at 350° for 25 to 30 minutes.
Slice the green tomatoes, as you would if you were frying them. Place in wide mouth jar. Put 1 teaspoon salt in on top of tomatoes. Fill jar with	lukewarm water, leaving 1-inch headspace.	Seal and place in lukewarm water bath and cold pack for 10 minutes. (Let water boil for 10 minutes.) Set off heat; cool and store. When ready to use, open jar, drain off water and prepare as you would fresh.
Cook the rosamarina as directed. Use large pot with lots of water. Add sugar, eggs, flour and salt to pineapple juice. Mix well and bring to a boil. Mix with rosamarina and cool in refrigerator overnight.
Mix sugar, cocoa and salt. Add 1/2 cup water. Bring to a boil. Reduce heat and cook 1 minute. Remove from heat and add vanilla. Store in refrigerator. Use in milkshakes or combine 2 tablespoons syrup with 1 cup milk and heat for hot cocoa.
Mix together all ingredients well. Let stand at least 1/2 hour so flavors blend. Place 1/2 teaspoon filling near center of won ton skin. Moisten edges and fold in triangles. Pinch to seal.
Brown and drain ground beef. Cut hot dogs into bite size pieces. Mix beef, hot dog pieces and all other ingredients in a large pot or bowl. Divide into 2 casserole dishes (2 to 3-quart size each). Bake for about 1 1/2 hours at 325°.
1st Layer: Mix 1 1/2 cups flour with 1 stick margarine and 1/2 cup chopped nuts. Press into baking glass (9 x 13-inch) dish. Bake at 350° for 25 minutes, until brown.
**The juicy pieces of diced fresh pineapple give it a texture and flavor that makes it different...and better... than any other sherbet you've ever tasted. Good fresh, ripe pineapple could have a completely green shell color, or more often, a shell with green and gold. The leafy crown should look fresh and green. The fruit should feel firm.
Put beef slices between sheets of plastic wrap. With flat side of mallet, pound until about 1/4 inch thick. Dip beef into the beaten egg and then into bread crumbs, mixed with salt and pepper. Heat fat in heavy skillet over medium to low heat. Brown steak 8 to 10 minutes on each side. Place steaks on warm platter. Keep hot.
Separate crescent rolls into 4 triangles. Dip marshmallows in melted butter; roll in combined mixture of sugar and cinnamon. Place 1 dipped marshmallow on each crescent roll. Wrap to enclose marshmallow; seal edges. Dip in melted butter; place in muffin cups. Bake at 375° for 10 to 15 minutes or until golden brown. Combine remaining ingredients in bowl; mix well. Drizzle over rolls. Serve warm.
Mix oil and sugar. Let set until sugar dissolves (while you are preparing your fruit and nuts). Mix your eggs with sugar mixture; mix until well blended. Mix in vanilla, fruit and nuts. Sift flour, salt and soda together; mix in with sugar and fruit mixture. Blend well. Bake in Bundt pan at 350° for 1 hour and 15 minutes.
Using extra duty aluminum foil, form platter type container. Alternate layers of sliced potatoes, onions, butter pats, salt, pepper and grated cheese. Wrap foil from end to end and close by crimping top together tightly. Place on a barbecue grill for 30 minutes along with other foods. Due to heat elements, cooking time may vary. Serves 4 to 6.
Add pudding mix to the milk. Add Eagle Brand. Stir in milk. Add Cool Whip; stir. Layer vanilla crackers and bananas, beginning with the crackers. Pour some mixture over each layer. Refrigerate overnight (very important).
Cream butter; gradually add 1 cup sugar, beating until light and fluffy. Add egg; beat well. Combine flour, baking powder, soda, cinnamon and nutmeg; add to creamed mixture, mixing until blended. Tint with food coloring, if desired. Cover and chill dough.
Mix first 3 ingredients well. Pour over boiling water and bring to a boil. Cook until thick. Refrigerate until cool, but not set. Fold in fresh strawberries. Put in a baked pie shell. Top with whipped cream.
Soak rice for 1/2 hour in water. Rinse thoroughly and combine with other ingredients except tomato soup or puree. Mix thoroughly and shape into balls. Place in a roaster pan and pour 1 can tomato soup or puree over top. Add sufficient water to come to halfway up the meat balls in pan. Bake 1 1/2 hours. After removing the balls, thicken the juice for gravy.
In a 9 x 13-inch pan, layer the first 5 ingredients one by one. Dilute the can of soup with 1 1/4 cups of water and the 3/4 cup of Miracle Whip; mix well. Pour half of the liquid mixture over the layers in the pan. Lay the chicken pieces over rice and liquid mixture. Add the remaining liquid mixture on top of the chicken. Cover and cook at 350° for 1 hour. Makes a great meal.
Mix sugar, cinnamon, lemon slices and water. Boil 5 minutes. Strain. Add lemon juice, orange juice, pineapple juice and apple cider. Heat, but do not boil.
Melt butter. Add flour, stirring constantly, until smooth. Remove from heat and slowly add milk. Heat to boiling, stirring constantly. Stir in corn, egg and cheese. Pour into ungreased casserole. Bake in a 350° oven, uncovered, for 30 to 35 minutes.
Combine water, barbecue sauce, bread crumbs egg, parsley, onion and celery. Add meat. Mix well. Put into meat loaf pan. Bake about 1 hour at 350°.
Thoroughly combine all ingredients in a bowl. Mix lightly, but well. Shape into 16 meatballs. Place in an 8-inch square baking pan. Bake in a 375° oven for 25 to 30 minutes or until done.
Combine boiling water and jello. Stir until dissolved. Chill until slightly thickened. Fold in remaining ingredients. Pour into a 4-cup mold or 8-inch square dish. Chill until firm.
Cook and drain spaghetti. Brown the hamburger; drain. Combine with spaghetti sauce. Use a 9 x 14-inch Pyrex dish. Layer spaghetti, cheese and meat sauce; repeat. Bake at 350° in a regular oven for 30 minutes or bake in microwave for 14 minutes or until cheese melts. Let stand a few minutes. Serve with salad and garlic bread.
Drain pears. Boil 1 1/2 cups juice, or use 1 cup juice and 1 cup ice cubes to set faster. Mix with Jell-O. Set to thicken in refrigerator. Beat together pears and cheese. (Don't drop the fibers from the pears back into the mixture; they will gather on your beaters. Throw the fibers away.) Add to thickened Jell-O. Mix in whipped cream and pecans. Refrigerate for a couple of hours or longer.
Combine all ingredients in top of double boiler; beat with mixer 1 minute. Then place over boiling water and beat for 7 minutes, stopping a time or two to scrap sides. Do not over cook. Frosting should have more body than meringue but not stiff or thick-just creamy.
Pour beans in skillet. Chop onion and add to beans and barbecue sauce; place bacon on top. Cook in oven at 300° for 30 to 40 minutes. Serve hot.
Spray muffin pans with cooking spray. In a skillet, brown the ground beef, then mix in the seasoning and sugar. Separate biscuits into 2 halves and place one half in each muffin cup. Press bottoms and sides to form a cup; spread meat mixture into cups and sprinkle tops with cheese. Bake according to biscuit pkg. directions until golden brown. Makes 16 servings.
Mix sugar, flour, vinegar, reserved pineapple juice and egg in top of double boiler. Cook until mixture is thickened. Chill until mixture is cool. Dice apples. Add apples and pineapple to cooled mixture. Fold in whipped topping. Add the cocktail peanuts just before serving.
Mix cream cheese and oleo together, then add the flour. Chill for a few minutes. Makes 2 dozen balls which you shape in tart pans.
Wash and slice all raw vegetables. Heat oven to 400°. Half each pita bread and toast on both sides until golden brown. Spread each half with 2 tablespoons sauce, 1/2 of vegetable mix, 1/6 cup Mozzarella cheese, 1/2 teaspoon Parmesan cheese and 1/2 tablespoon olives. Bake 5 to 10 minutes or until cheese starts to bubble and turn slightly brown. Serve warm.
Preheat oven to 350°. Mix the Grape-Nuts and apple juice concentrate. Pat into a 9-inch pie pan. Bake for 10 minutes, then cool before filling.
Prepare jello, using half the water. Add cream cheese and smash with fork. Refrigerate until cool and slightly thick. Add prepared Dream Whip, pineapple and nuts. Mix and refrigerate!
Open bun on cookie sheet. Place pastrami, sauerkraut and Swiss cheese slices and heat thoroughly in oven. Will feed 2 if sandwich cut in half.
Combine first 4 ingredients in a large saucepan. Stir well. Place over medium flame, stirring constantly. Cook to soft ball stage (236°). Stir in juice and rind. Remove from heat. Add pecans. Stir until coated. Spread on wax paper and separate into clusters with a spoon. Let cool.
Simmer last 3 ingredients in a frying pan, then add other ingredients. Add salt and nutmeg to taste. Cook until done. Scoop 1 tablespoon of the mixture into a lumpia skin and roll up. Glue with white of egg. Deep fry until brown.
Heat oven to 300°. Mix egg white and nuts, stirring until nuts are coated and sticky. Mix the sugar, cinnamon and a dash of nutmeg. Stir into nuts until evenly coated. Spread on ungreased cookie sheet and bake 30 minutes. Makes about 2 cups!
Cook macaroni until tender in boiling water with 2 teaspoons salt. Drain. Cook onion and green pepper until tender. Add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Stir in soup. Add tuna. Pour in 1 1/2-quart casserole dish. Top with grated cheese. Bake at 350° for 30 minutes in microwave.
Combine flour, baking powder and salt; set aside. Cream butter well and add brown sugar, eggs and vanilla; beat until smooth and creamy. Add dry ingredients; mix well. Stir in coconut and pecans. Spread in buttered 15 x 10 x 1-inch jelly roll pan. Bake at 350° for about 25 minutes. Cool. Sprinkle with powdered sugar and cut into bars. Yield: 3 1/2 dozen bars.
Cook spaghetti, drain. Place in a buttered oblong casserole. Saute onion in margarine until soft. Remove from heat, blend in bouillon cube, mustard, salt and pepper. Slowly add milk and soup; stir. Then add mushrooms with the juice. Mix in meat, vegetables with sauce mixture, spoon over spaghetti. Sprinkle the cheese over top. Bake at 350° for 45 minutes. If too thick, add a little more milk. This can be frozen for future use.
In large saucepan cook steak in butter. Add soup mix and water to steak. Cover and simmer until sauce is a little thick (approximately 30 minutes). Pour over rice. Serves 2 to 4.
Mix together (like a meat loaf) and shape into patties (14). Wrap a slice of bacon around edge of each and secure with toothpick. Grill.
Heat oven to 350°. Grease pizza pan. In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. To remaining crumbs, blend in egg. Press in prepared pizza pan. Bake at 350° for 12 minutes.
Cream shortening; add sugar, beating well. Add eggs and mix well. Stir in sweet potatoes and water. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to creamed mixture, mixing well. Fold in pecans and raisins. Spoon into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake at 350° for approximately 1 hour or until it tests done.
Combine butter, sugar, and eggs. Mix well. Add remaining ingredients in order listed, one at a time. Pour batter into greased and floured 9 x 13 inch pan. Bake at 350° for 30 minutes.
Preheat oven to 425°. In a small bowl, combine seasonings. Place 2 tablespoons melted butter in a 10-inch skillet (if handle is not ovenproof, wrap with foil). Arrange a third of potato slices in circular pattern in skillet. Sprinkle with 1/4 teaspoon of seasonings, 4 teaspoons melted butter and 2 tablespoons onion. Repeat layers twice, cover tightly with foil and press layers down. Bake 20 minutes. Uncover; bake 20 minutes longer or until potatoes are tender. Remove from oven; press layers down with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes.
Mix well. Pour in tube pan. Bake at 350° for 1 hour.
Beat eggs. Add mayonnaise, soup and onion. Add to broccoli. Cut cheese into small pieces and mix throughout. Top with crackers. Bake 35 minutes at 350°.
Combine all ingredients in a bowl; mix well. Sprinkle coconut into bottom of pastry shell. Pour mixture over coconut. Bake at 425° for 20 to 25 minutes. Let cool 15 minutes.
Season chicken with peppers and salt. Coat with flour. Brown in oil in large heavy pot. Remove chicken. Cook the 4 vegetables until soft. Put chicken back in pot and cover. Cook about 30 minutes. Add rice and mix together 2 or 3 minutes. Pour beer and water over and mix. Add 2 teaspoons salt and cook slowly until rice is done. Serves 6 to 8.