HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake according to directions in a sheet cake pan. Layer everything in a punch bowl twice in the following order: pudding, 1/2 sheet cake, crumbled, cherry pie filling, 1/2 can pineapple, Cool Whip and nuts (optional).
Wash beans and let drain, no soaking necessary. Mix together navy beans, bacon, onion, sugar, salt, soda, dry mustard, mild molasses and catsup. Add hot water; stir. Put in crock-pot and cook 12 to 14 hours on low, with high about 4 hours.
Rinse and sort peas. Place in large kettle with remaining ingredients. Bring to a boil and let simmer for at least 3 hours. Season to taste. Add more water from time to time, if necessary. Put soup through sieve, food mill or blender. Reheat and serve.
Preheat oven to 375°. Grease a 13 x 9-inch pan lightly with margarine. Mix potatoes, soup mix and melted margarine. Bake at 375° for 40 minutes. Add broccoli and cheese. Bake an additional 20 minutes.
Mash blueberries and add 1/2 cup water; bring to a boil. Strain juice into a cup from cooked berries. Add enough water to juice to make 1 full cup. In the same saucepan, combine 1/2 cup sugar and cornstarch. Stir in the cup of blueberry liquid. Cook, stirring constantly, until mixture thickens and bubbles. Cook about 1 minute more. Remove from heat, stir in lemon juice and cool. When cool, add about 2 cups of fresh blueberries.
Grind and drain the cucumbers, onions and green pepper. Add the rest of the ingredients. Bring to a boil and simmer 20 minutes & can. Makes around 5-6 pints. It's great.
Cut chicken into strips; flour and dip into egg and bread crumbs. Twist and deep fry until done. Serve with favorite dipping sauce.
Combine lime and lemon gelatin. Dissolve in boiling water. Cool. Stir in evaporated milk and lemon juice. Chill until slightly thickened. Fold in cottage cheese, pineapple, nuts and celery. Pour into 2 quart mold. Can be served with mayonnaise topping. Blend mayo and horseradish for topping.
Pour undrained pineapple over pudding mix and stir. Fold in remaining ingredients. Serves 8 to 10.
Rub ham with cloves. Place ham on cookie sheet covered with foil. Pour powdered jello over top of ham. Pour on honey. Place another piece of foil over top of ham. Bake at 350° for 1 hour. Open foil; bake 15 minutes more.
Simmer raisins covered with 1 1/2 to 2 cups water. Save the liquid. Dissolve the baking soda in 1 cup of warm liquid from raisins. Cream shortening and sugar. Add eggs and blend well. Add liquid alternately with flour. Fold in raisins. Bake at 325° for about 20 minutes in a large jelly roll pan. Drizzle with thin powdered sugar icing while warm.
Mix flour, milk, mayonnaise and salt. Pour into greased muffin cups. Bake at 350° for 25 to 30 minutes or until brown.
Mix flour and baking soda together. Combine margarine, sugar, vanilla and pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Mix until smooth. Stir in chips, nuts and candy. Batter will be stiff. Bake in 350° oven for 8 to 10 minutes on ungreased cookie sheets.
Mix ingredients in 4-quart saucepan. Let stand for 5 minutes. Cook as pudding until thickened. Pour into serving dishes. Cool. Top with ice cream or Cool Whip, if desired. Serves 4 to 6.
Drain and chop artichoke hearts. Mix garlic, mayo and artichokes. Spread in baking dish; bake at 350° for about 40 to 45 minutes. Sprinkle with Parmesan cheese. Serve warm with crackers.
Wash potatoes well and cut each into 8 wedges; set aside. Combine Parmesan cheese and next 4 ingredients, stirring well. Dip potato wedges in melted butter; arrange in a single layer in a lightly greased 15 x 10 x 1-inch pan. Sprinkle cheese mixture over potatoes. Bake at 375°, uncovered, for 40 minutes or until potatoes are tender and browned.
Note: One-half cup popcorn equals 1 1/2 quarts popped corn.
Mix the first 2 ingredients in frying pan and cook over low heat until eggs are cooked. Add dates. Cook until soft. Remove from heat and add vanilla and Rice Krispies. Grease hands well and form into balls. Roll in coconut.
Brown beef, onion, celery and bell pepper until meat is cooked thoroughly. Drain off all but 2 tablespoons fat. Add rest of ingredients and all spices. Mix well. Make a small amount of flour and water to make paste for thickening. Mix into meat mixture. Pour in puff sheet and put diced tomatoes on top. Fold sheet. Turn upside down (closed on top and sides) on foil lined pan. Bake at 350° until done. The slower it bakes, the better the taste. Slice and eat as main course.
Combine wine, stock and shrimp shells. Boil, uncovered, until reduced to 1 cup. Strain; cover and chill until needed. Heat about 3 to 6 tablespoons olive oil in saute pan. Cook onions, parsley and herbs until onions are a pale gold. Add garlic and saute briefly. Remove from heat and set aside.
Wash chicken and pat dry; put in soup kettle and cover with 2 quarts of water. Bring to a boil. Skim foam and lower heat. Cover kettle and simmer for 2 hours. Add onions, celery, carrots and bay leaf. Simmer an additional hour, skimming foam as necessary. Remove from heat and cool.
Dissolve instant coffee in water. Mix sugar, cocoa, gelatin and milk, heat until gelatin dissolves. Remove from heat and add coffee and vanilla. Cool until partially set, fold in Cool Whip. Pour into dessert cups and chill.
Combine all ingredients. Pour into blender; blend until smooth. Serve immediately. Yield: 2 cups.
Heat the oil in a deep saucepan and saute the rice until golden. Add chicken stock, garlic, onion and tomato sauce. Season with salt and pepper. Bring to a boil; lower the heat. Cover and cook until almost all liquid has been absorbed. Uncover; fold in the peas and carrots carefully. Cover again and cook until all liquid has been absorbed. Can serve garnished with avocado slices and sliced ripe bananas.
Heat oven to 350°. Grease bottoms only of loaf pans. Mix shortening and sugar in large mixing bowl. Add eggs, water and pumpkin. Stir in flour, baking soda, salt, baking powder, cinnamon and nutmeg. Mix in chopped nuts and raisins, pour in loaf pans. Bake approximately1 hour and 10 minutes or until wooden pick inserted in center of loaf comes out clean. Remove from pan and let completely cool before slicing.
Have all ingredients at room temperature. Cream butter and sugar until creamy; add eggs, one at a time, beating well after each. Add flour alternately with the whipping cream. Add extract and mix well. Pour batter into a greased and floured 10-inch tube or Bundt pan. Bake in a preheated 325° oven for 1 hour and 20 to 30 minutes or until cake is done. When done, cool on rack about 10 minutes before inverting pan. Cake freezes well, tightly wrapped.
Precook rice; cool and marinate in Italian dressing overnight in refrigerator. Drain excess dressing before using.
Brown sausage, onion, mango and garlic in Dutch oven. Add next 9 ingredients. Bring to boil. Reduce heat; cover and simmer 15 minutes or until noodles are done. Top with cheese. Heat until cheese melts.
Boil water. Add tea bags and Kool-Aid. Steep for 3 minutes. Add almond flavoring and sweeten to taste.
Wash grape leaves; wash and drain rice. Mix rice, lamb, spices and juice of one lemon. Place about 1 tablespoon meat mixture on veined side of each grape leaf. Spread across in a line; turn in the side ends and roll up completely. Line bottom of pan with 3 or 4 grape leaves on pan rack. Place evenly in rows in layers, crisscrossing each layer. Use an inverted plate to hold down rolls. Add water to cover. Bring to boil; reduce to low heat and cook 20 to 30 minutes. Add juice of 1 lemon five minutes before removing from heat. Can be served with yogurt or sour cream.
Mix all ingredients. Chill for 2 hours or more, roll 1/4-inch thick. Bake at 350° for 7 to 8 minutes until golden, not brown.
Mix all ingredients together. Chill. Serve with chips or fresh vegetables. Serves 8.
Core tomatoes; scoop out center. Sprinkle insides with 1/2 teaspoon salt. Turn over to drain. Chill. Chop tomato centers fine. Add onion, chilies, lemon juice and salt. Mix. Just before serving, mash avocado and blend into tomato mixture. Fill tomato cups. Top with crumbled bacon. Serve on lettuce leaves.
Mix all together and pour into sprayed baking dish. Sprinkle 1 package Cheddar cheese on top. Bake 375° for 30 minutes.
Mix dry ingredients together. In separate bowl mix eggs, sugar, pumpkin and lemon juice together slowly. Add dry ingredients. Grease and flour a cookie sheet; pour mix on cookie sheet and tap on table until even. Top with pecan pieces. Bake at 375° for 15 minutes. Let cool for 15 minutes. Take dish towel, sprinkle powdered sugar on towel, and roll up. Mix icing, unroll and put icing on roll. Roll up. Ready to eat.
Heat 1 cup of water and dissolve both packages of gelatin in it. Blend softened cream cheese with salad dressing until smooth and add the gelatin mixture. Add remaining cold water. Let stand until syrupy. Add pineapple with its juice. Pour into mold and refrigerate.
Combine crushed peaches, water, sugar and cornstarch. Bring to a boil and cook until clear and thick. Add butter. Spoon this mixture over the sliced peaches which have been put in the pie shell, covering all peaches. Chill well. Serve with whipped cream.
Mix all ingredients until smooth. Good mix for sturgeon, prawns, etc. Dip fish and deep fry on medium-high until golden brown.
Follow directions on cake box. Bake 2 layers of cake. Let cool and split layers. Put layer of cake in bowl, put a layer of strawberries, pudding, Cool Whip and almonds. Repeat until all ingredients are gone. Top with almonds and let set for 8 hours in refrigerator before serving.
Combine butter, 2 tablespoons sugar and flour and blend until dough forms. Press into 10-inch pie pan. Bake at 375° for 12 to 15 minutes or until slightly browned. Cool. Fill pie shell with strawberries, slicing some so that pie is nicely filled.
Preheat oven to 350°. Grease and flour 8 x 4-inch loaf pan. Rinse blueberries in cold water and drain. Combine muffin mix and poppy seed in medium bowl. Break up any lumps. Add egg and water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with contents of topping packet from mix. Bake at 350° for 55 to 60 minutes or until toothpick comes out clean. Cool 10 minutes. Loosen loaf. Invert on rack. Cool completely.
Cream butter and Crisco well. Add brown sugar first a little at a time. Then the white sugar, then gradually the flour. I pat into two cookie sheets or a jelly roll pan. Should be quite thin. Bake at 325° for 35 minutes.
Combine rhubarb, pineapple, tapioca, sugar, salt and water; let stand about 15 minutes. Fill pastry with fruit mixture. Combine brown sugar, flour, cinnamon and butter to make topping; sprinkle over fruit. Bake in hot oven at 425° for 35 to 40 minutes or until syrup boils with heavy bubbles that do not burst. This recipe makes 1 pie.
Mix cubed chicken, celery and almonds together, then add salt, onion, lemon juice (or orange juice) and mayonnaise. Mix. Put in casserole and top with Cheddar cheese and crushed potato chips. Bake 15 minutes at 400°. Do not overbake.
Combine the miso and water in a 2-quart casserole. Cover tightly and cook on High for 8 to 10 minutes, or until boiling.
Beat eggs; add flour, baking powder and dressing mix. Stir in melted butter. Add shredded cheese and spinach. Mixture will be thick; blend well. Spread in a 13 x 9 x 2-inch greased pan. Bake at 350° for 30 minutes. Cool. Cut into squares.
Cream together sugar and shortening. Add egg and water. Sift together dry ingredients. Add to batter. Mix well. Add vanilla and nuts. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Thaw frozen bread; roll out into a rectangle. Spread out as much as possible. Cover with pepperoni and cheese. Roll as you would a jelly roll, lengthwise. Pinch and seal edges and shape. Place, seam side down. Bake at 350° for 25 to 30 minutes. Cover pan with foil for easy clean up.
In a greased and floured 9 x 13-inch pan, spread the rhubarb on bottom of pan. Sprinkle sugar, jello, tapioca and marshmallows over rhubarb. Make the cake mix as directed on package. Pour over mixture in pan and bake for 1 hour at 350°.
Peel and slice apples in buttered baking pan. Sprinkle with 1/2 cup white sugar and 1 teaspoon cinnamon. Mix all ingredients with margarine until crumbly; pour over apples. Bake at 350° until apples are tender and top is brown (40 minutes).
Remove crust from bread. With inverted glass, cut circle from center of bread. Melt butter in frying pan; place bread in pan. Break egg in hole and cook. Turn over, if desired, to cook further.
Mix early so sugar can dissolve. Use broccoli flowerets only. Mix finely chopped onion, crumbled crisp bacon, sunflower seeds and grapes together. Just before serving, toss with dressing. Serves 6 to 8.
Cream butter and sugar well. Add eggs and flavoring. Add buttermilk and soda. Sift together baking powder and 3 1/2 cups of flour. Add to other ingredients. Use remaining flour to handle. Bake at 400° until brown.
Melt butter; add milk and sugar. Cool. Add the beaten eggs to the butter mixture; mix. In a 9 x 13-inch pan, break the sweetbread	into pieces and distribute evenly.	Spread apple pie filling over	the sweetbread. Pour the butter-egg mixture evenly over the top. Sprinkle cinnamon on top. Bake at 350° for 30 minutes.
Combine sugar, flour and cornmeal in large bowl. Toss lightly with a fork. Add remaining ingredients. Beat with mixer until smooth and thoroughly blended. Pour into 9-inch pie shell. Bake at 350° for 35 to 40 minutes or until top is golden brown.
In deep saucepan, cook onion and mushrooms in hot oil until tender and lightly browned. Add potatoes, beef and chicken broth; bring to a boil, reduce heat and cover. Simmer 35 to 45 minutes until potatoes are tender.
Mix together and drop on cookie sheet. Bake at 400° for 10 to 12 minutes.
Combine sugar, cornstarch, strawberry jello and water.	Cook on stove until thickened. Cool down and add 4 c. of cut up strawberries. Put into graham cracker crust with 1/4 to 1/2 of cream cheese that has been mixed with one tsp. of sugar. Spread on graham crust or regular baked pie crust. Pour cooled filling into crust. When pie has cooled, add Cool Whip and garnish with a few cut up pieces of sliced strawberries.
Cook first 6 ingredients for 30 minutes. Add ham and simmer 30 to 45 minutes. Serve on hamburger buns.
Cream together sugar and oil. Add eggs. Mix well. Add remaining ingredients. Mix and pour into 12 x 18-inch sheet cake pan. Bake at 350° for 30 minutes.
Cut steak into strips. Combine flour, salt and pepper. Toss with steak strips to coat. Add to crock-pot with onion, garlic and 1/2 the pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into crock-pot. Cover and cook on low for 8 to 10 hours. One hour before serving, turn to high and stir in the rest of the bell peppers. Serve over hot rice. Serves 4. Makes about 2 quarts.
Wash rhubarb and cut into 1/2-inch pieces. Combine flour and sugar. Mix with eggs. Combine with rhubarb. Bake at 450° for 10 minutes, then 40 minutes at 350°. Very easy to make and delicious!
Melt margarine and pour over chicken. Sift baking powder, salt and flour. Blend well and spread over chicken. In saucepan, mix soup and broth and bring to a boil. Bake at 425° for 1 hour or until brown.
Place 3 tablespoons of butter and the olive oil in a soup kettle; heat over a low flame. Peel and dice the onions. Saute the onions in the soup kettle, sprinkling them with thyme, basil, salt and pepper, stirring occasionally. Cut and mash the tomatoes in a bowl. When the onions are yellowed and soft, stir in the tomatoes and tomato paste; simmer for 10 minutes. Pour 1/4 cup of chicken stock into a small bowl; stir in the flour. Add this liquid to the tomatoes and onions, mixing well. Add the remainder of the chicken stock to the tomatoes, stirring well. Cover the soup kettle; simmer the soup over low heat for 30 minutes.
Combine dry ingredients in mixing bowl; set aside. Combine egg, milk and oil; mix well. Make a well in center of dry ingredients. Pour in liquid ingredients and stir just until moistened. Fold in blueberries. Fill greased muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Yield: 12 muffins.
Dissolve yeast in warm water. Mix well. Add sugar, salt, 1/2 the flour, shortening and eggs; beat well. Add rest of flour. Beat well. Let rise 30 minutes. Grease a cookie sheet. Form dough into rolls and place on greased sheet. Let rise 30 minutes. Bake at 400°. Makes approximately 15.
Melt 2 Tbsp. butter in large pan. Add hotdogs and fry till slightly browned. Add onion and saut until soft. Add catsup (I add about 1/2 cup water to make it more moist). Add spices and simmer about 20 - 30 minutes. Add cheese and stir until melted.
Mix first 3 ingredients and bake at 350° for 15 minutes; cool.
Boil the potatoes, onion, celery, salt and pepper until potatoes are soft.	Add butter and simmer slowly 1/2 to 1 hour. Add cheese. Stir until cheese is melted and serve.
Preheat oven to 350°. Spray bottom only of 9 x 5 x 3 inch loaf pan with nonstick cooking spray. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana and beat on high 30 seconds. Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts to batter; mix well. Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes. Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter and jam.
Line jelly roll pan with foil. Beat 1/2 pound butter, 1/2 cup sugar, salt and almond extract. Beat in egg and then flour. Press dough into pan and push up sides. Refrigerate for 20 minutes. Prick dough with fork and bake 10 minutes. In pan combine brown sugar, honey and 1/2 pound butter and remaining sugar and cook over low heat until sugar dissolves. Bring mixture to a boil without stirring and boil 3 minutes. Remove from heat; stir in heavy cream and almonds. Spread over crust and bake 15 minutes or until bubbling at 375°. Cool and cut into triangles.
Squeeze cucumbers to get liquid out. Slice onions thin, mix together and add sour cream. Better to mix ahead of your meal.
Mix cranberries and sugar together in a bowl and let sit until sugar is dissolved. In another bowl, mix pineapple and marshmallows. Add these 2 mixtures to the Dream Whip and freeze.
Fry the salt pork in a skillet until crisp, then remove from the skillet and chop. Saute the okra in pan drippings, then add the onion and fry until tender, stirring constantly. Push the vegetables to one side of skillet, then brown the flour. Mix the onion and okra into the flour and add the tomatoes, oyster liquor and boiling water gradually, stirring constantly, until smooth. Add the seasonings and stir well, then simmer for 1 hour. Add the salt pork, crabmeat and shrimp and simmer a few minutes. Add the oysters and simmer for 15 minutes. Stir in file just before serving. Serve in soup bowls over rice.
Mix together by hand. Add 1 cup blueberries. Bake in a 2 1/2-quart dish at 350° for 45 minutes or until done.
Using rolling pin, crush chips into small pieces. Put a 1/3 of these layered on bottom of greased 2 quart casserole. (Can use oil from tuna to grease pan.) Add 1/3 of tuna as a layer. Mix milk and soup and pour 1/3 of this over layers. Continue until all ingredients are gone, finishing with some chips on top. Bake at 350° about 30 minutes. Kids love this one.
Heat oven to 350°. Sprinkle both sides of chops with salt. Place pork chops in ungreased shallow baking pan or dish. Top each pork chop with onion slice, lemon slice, 1 tablespoon brown sugar and 1 tablespoon ketchup. Cover and bake 30 minutes. Uncover and bake 30 minutes longer, spooning sauce onto pork chops occasionally until done.
Spoon flour into measuring cup; level off. Combine flour and baking soda and set aside. In a large bowl, cream the shortening, brown sugar, vanilla and eggs. Add flour mixture. Blend well with mixer. Add by hand the remaining ingredients. Drop by teaspoon on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes until golden brown. Remove from cookie sheets and cool.
Remove crust from the bread. Place 8 slices in bottom of greased casserole dish. Top with slices of ham, slices of cheese, then 8 slices of bread. Beat eggs, salt, mustard and milk. Pour over rest. Cover and refrigerate for 12 to 24 hours. Before baking, pour melted butter over top and sprinkle with potato chips that are crushed up. Bake at 350° for 1 hour.
Mix and pour into unbaked pie shell. Bake at 350° until golden brown (about 1 hour). Makes 2 small or 1 large pie.
Melt oleo. Add seasoning and divide in 2 (9-inch) round pans. Cut biscuits in 4 pieces and place on top of butter mixture. Bake at 350° for 10 minutes. Invert biscuits onto plate to serve.
Combine condensed milk and lime juice thoroughly. Add 1/2 of the Cool Whip and fold in. Pour into prepared graham cracker crust. Spread other half of Cool Whip on top. Refrigerate.
Dissolve Jell-O in the boiling water. In a large bowl, mix the hot sauce and mayonnaise. Spoon Jell-O into mixed sauce and mayonnaise to prevent mayonnaise from lumping. Add chopped onion. Let set until it starts to jell. Add finely chopped celery and avocados that have been cut into medium sized chunks. Let set until firm. May sprinkle with paprika when serving on lettuce cups.
Combine all ingredients in the crockpot. Stir well. Cover and cook on low for 6 hours or high for 3 hours.
Mix all ingredients. Put in greased uncovered dish. Top with Pepperidge Farm herb dressing. Dot with butter. Bake 25 to 30 minutes at 350°.
Bake a pie shell at 450° for 5 minutes. Bring pie filling just to a boil; pour into pie shell. Combine flour, sugar and butter. Then add coconut to mixture. Sprinkle over pie filling.
Mix all the above ingredients in a bowl, except the cabbage. Add more flour, if necessary, to make this biscuit dough consistency. Drop in boiling, salted water by the teaspoonfuls to cook. When done they will rise to the top. Remove and rinse with hot water. Do not use cold water. Drain and set aside.
Break up angel food cake into a 9 x 13-inch pan. Sprinkle pecans on cake. Melt chocolate chips and Hershey bars in 3 tablespoons hot water. Cool. Beat 4 egg yolks and add to chocolate mixture. Beat 4 egg whites until stiff and fold into chocolate mixture. Whip the 1/2 pint of whipping cream. Fold into chocolate mixture. Pour over the cake and pecans in the pan. Refrigerate for 24 hours; overnight works well. Great special day dessert.
Beat egg yolks until thick and lemon yellow colored. Add orange juice and beat until very thick. Gradually beat in 1 c of the sugar and the salt. Carefully fold in the flour and orange peel. Beat the egg whites until foamy, add the cream of tartar and beat until soft peaks form. Gradually add the remaining 1/2 c. sugar beating until stiff peaks form. Thoroughly fold the whites into the yolk and flour mixture. Pour into an ungreased tube pan. Bake at 325° for 55 minutes.
Mix Jell-Os and boiling water until Jell-O dissolved. In small amounts, add cream cheese. Mix thoroughly. Add pineapple (juice and all) and oranges which have been cut in 2 pieces if large. Add a small amount of orange juice. Add 7-Up. Pour into an 11 x 7 (or about this size) pan. Sprinkle chopped pecans on top. Chill until firm.
Mix cake mix, butter and 2 eggs. Mixture will be stiff. Put batter in 9 x 12-inch pan. Mix 2 eggs, cream cheese and powdered sugar. Pour this mixture over dough in pan. Bake at 350° for 30 to 35 minutes. When cool, cut in squares.