HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use a greased 9 x 13-inch pan. Spread marshmallows on bottom of pan. Prepare cake mix according to box directions. Spread batter over marshmallows. Sprinkle the dry jello powder over batter. Spoon canned cherry pie filling over. Drizzle water over, but do not stir. Carefully place cake in a 350° oven. Bake 75 to 80 minutes or until done (until toothpick comes out clean). Let cool at least 30 minutes in pan.
Beat cream cheese at medium speed of an electric mixer until light and fluffy. Add yogurt, lemon juice, orange rind and coconut extract. Beat until smooth. Stir in pineapple. Cover dip, and chill thoroughly. Yields 3 1/2 cups.
Lay chicken breast in casserole dish. Place 2 slices of bacon on each breast. Mix sour cream with cream of mushroom soup. Pour over chicken. Do not cover. Bake at 300° for 2 1/2 hours.
Prepare cake mix as box says, then pour into pan. Bake at 350°. While cake is in oven, mix Jell-O as box says; let refrigerate for 10 to 15 minutes. When cake is done, poke holes in it while still in pan. Pour 1/2 the jello in the holes on cake. (Don't pour too much, you don't want it mushy or real wet.) Turn cake over onto cake plate. Put icing on it and serve.
Bake brownies and leave in pan. Top with softened ice cream. Put crushed Oreos on top. Place pan in freezer until ready to serve. Cut into individual pieces. Top with hot fudge whipped cream.
Cook beef until lightly browned and crumbly. Mix in onion, rice, salt and pepper; cook 2 to 3 minutes more. Add soup and water; mix thoroughly. Put cabbage in a 2-quart casserole dish. Pour meat mixture over cabbage; do not stir. Cover and bake in slow oven at 325° for 1 1/2 hours.
You will need a 6-cup baking dish (capable of being used on stove top).
Broil beef 4 inches from heat for 4 minutes on each side until browned. Drain beef, pat with paper towels. Spray large deep skillet with nonstick spray. Place the beef, water, tomatoes (with juices), thyme, peppercorns and bay leaf in skillet. Bring to boil, then reduce heat. Cover; simmer for 2 hours. Add carrots, potatoes, celery and onions. Cover; simmer over low heat 45 to 60 minutes more or until beef and vegetables are tender, adding more water if needed as liquid evaporates.
Mix the browned hamburger, garlic salt, onion, tomato sauce, salt and pepper into a pot and simmer 15 minutes. Mix the cooked noodles, cream cheese and sour cream and stir into the meat sauce. Turn into a greased casserole; top with mushrooms and grated cheese. Bake for 45 minutes at 300°.
Place 1 1/2 cups cereal in Ziploc bag and crush cereal into crumbs. Combine honey and peanut butter until smooth. Add cereal crumbs. Roll into 1-inch balls. Roll in remaining uncrushed cereal. Chill.
Form dough into 1/2-inch balls and place 1-inch apart on baking sheet. Press down slightly with fork making waffle patterns on top of each cookie. Makes about 3 dozen cookies.
Cook squash; drain well and mash. Combine all ingredients except 1/2 stick of margarine and 1/2 package of stuffing mix. Place all ingredients mixture in 2 1/2-quart casserole dish. Melt the 1/2 stick margarine and toss with stuffing mix. Spread over top of casserole. Bake, uncovered, for 35 to 40 minutes at 350°.
Microwave marshmallows and 2 tablespoons milk in medium microwavable bowl on High 45 seconds. Stir. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 cup of the Cool Whip.
Cream eggs and sugar. Add oil; beat until creamy. Add flour, salt, baking soda and cinnamon. Fold in apples and nuts. Pour into 8 x 15 x 2-inch casserole pan. Bake at 350° for 50 minutes. Cool and frost.
Brown beef; drain and set aside. In same pan, saut onion, carrots, celery, basil and parsley in 1 tablespoon butter until tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender. Melt remaining butter in small skillet. Add flour; cook and stir for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, milk, salt and pepper. Cook until cheese melts. Remove from heat and blend in sour cream.
Put all ingredients into Food Processor and mix until creamy. Chill overnight. Serve with any crackers.
Cook potatoes until tender in salted water. Drain (cut into small pieces) in large saucepan. Melt butter and saut onions until translucent. Add corn, salt and pepper. Bring to boil. Adjust heat and simmer 20 minutes. Enjoy!
Mix the first 7 ingredients like a cake; beat it. Pour into a 9-inch square baking pan or glass baking dish. Spread over it the berries, 1 cup sugar (if unsweetened) and juice from the fruit. Bake at 350° for 45 minutes to 1 hour.
Grease a 10-inch pie plate. Sprinkle cranberries, 1/2 cup of the sugar and the walnuts over the pie plate in that order. Beat eggs thoroughly. Add remaining 1 cup sugar, butter, sour cream and flour; beat only until dry ingredients are moistened. Pour over cranberry mixture in plate. Do not stir. Bake in a 325° oven until brown on top, about 1 hour. Makes about 8 servings. Quite good served warm.
Scald, then cool milk. Combine sugar, egg yolks, cornstarch, salt and vanilla and add to milk. Stir constantly over low heat until thick. Pour into casserole. Cover with meringue made by melting together 2 squares chocolate, sugar and milk. When cool, add this to stiffly beaten egg whites and vanilla. Bake pudding in a pan of water about 15 minutes at 350°.
Sift the first 4 ingredients into bowl. Add shortening, milk and vanilla. Beat with electric mixer on slow to medium speed for 2 minutes. Scrape sides and bottom of bowl frequently. Add eggs. Continue beating 2 more minutes, scraping bowl frequently. Pour batter into prepared pans. Cook at 375°. Makes 2 layers.
Mix first 3 ingredients together and press into 9 x 13-inch pan. Cream together remaining ingredients and pour on top of crust. Bake at 325° for approximately 35 minutes.
Put oil in baking dish, lay potatoes in bottom of dish. Then add chicken, salt and pepper. Sprinkle with oregano salt. Bake at 275 degrees for 2 hrs.
Mix together pretzels, margarine and 3 tablespoons sugar. Press into 13 x 9-inch pan and bake at 400° for 8 to 10 minutes.
Combine sugar and water. Bring to a boil. Add Kool-Aid and Jell-O. Cool. Add lemonade mix and pineapple juice. Set overnight and add ginger ale.
Combine first 5 ingredients in a 2-quart saucepan. Simmer 10 minutes. Remove bay leaf. Melt butter in a 2-quart saucepan; blend in flour. Stir in milk. Cook until thickened. Slowly add hot tomato mixture, stirring constantly. Use a whisk to stir this helps.
Mix margarine, shortening, eggs and sugar; beat well. Add the rest of ingredients. I roll these and use a cookie cutter, but you can roll them in a ball and flatten with a glass dipped in sugar.
In medium saucepan, mix sugar and cocoa. Add milk and butter. Put over medium heat and bring to a boil; boil for 1 minute. Remove from heat. Stir in peanut butter and oats. Drop by teaspoonfuls onto foil-lined sheet paper. Let stand until firm and cold. Makes 3 dozen.
Layer ingredients in order listed in a greased 9 x 13 dish. Bake at 325° for 50 to 60 minutes.
Saute chopped cabbage, onion and mushrooms in butter. Spread softened cream cheese on bottom of pie crust. Add half of cabbage mixture and top with Mozzarella slices and top with 1/2 grated cheese. Add remaining cabbage mixture and top with Mozzarella and Cheddar cheese. Bake at 375° until cheese melts.
Melt morsels and peanut butter over low heat. Remove pan from burner. Add cereal and stir until well coated. Put 1 cup of confectioners sugar into very large Ziploc bag. Add cereal mixture. Add 1 cup of confectioners sugar. Seal bag and shake gently to coat cereal.
Combine apples and sugar in a bowl. Let stand 10 minutes. Combine flour and next 4 ingredients in a large bowl. Stir well. Make a well in center of mixture. Combine oil, vanilla and egg white; stir well. Add to dry ingredients, stirring just until moistened. Stir in apple mixture.
Pour boiling water over dates and cool. Place shortening, sugar, salt, spices, eggs and cooled date mixture in large mixing bowl. Beat until thoroughly blended. Sift together flour and baking soda. Add with nuts to first mixture. Beat until blended. Place mixture in greased 8 x 8 x 2-inch pan. Spread evenly. Bake in 350° oven for 40 to 45 minutes. Cool in pan and cut. Roll in powdered sugar.
Combine. Pour over steaks and marinate 2 to 3 hours, turning occasionally.
Place popcorn, pretzels, cereal, peanuts and raisins in a large bowl. Add margarine; toss to coat well. Sprinkle with gelatin; toss until evenly coated. Makes 10 cups.
Mix well and pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350° (325° for glass dish). In saucepan, melt morsels and butter; stir in crumbs and nuts. Press half of mixture firmly into bottom of greased 13 x 9-inch pan. Beat cheese until fluffy; beat condensed milk, vanilla and egg. Pour on top of pressed crumbs. Top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool at room temperature. Chill before cutting. Refrigerate leftovers.
Mix flour, sugar, baking powder and oats. Cut in butter until crumbly. Pat mixture into 9 1/2 x 13-inch pan. (Save some of the mixture.) Spread jam over bottom layer. Cover with remaining crumbs. Bake in preheated 350° oven for 35 minutes.
Saute onions in 1/2 cup butter until tender. Combine everything except stuffing and pour into two lightly greased casserole dishes. Melt remaining 1/2 cup butter and stir into stuffing mix to use as topping. Bake at 350° for 20 to 30 minutes.
Cook chicken. Cool and pull chicken off bones. Cut in small pieces. Combine corn, onion, potatoes and soup in chicken broth. Cook until potatoes are tender.
Mix all ingredients, except crackers, in a 1-quart (Tupperware) casserole. Cook on High 4 to 8 minutes in the microwave. Serve hot on snack crackers.
Mix all ingredients except pecans. Bake in a small baking dish at 300° for 15 to 20 minutes. Top with pecans. Serve with crackers.
Heat oven to 400°. Mix flour, baking soda, baking powder and cinnamon in large bowl. Mix cereal, milk and sugar in another. Let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture. Stir until moistened. Spoon in muffin tins sprayed with oil 2/3 full. Bake 18 to 20 minutes or until brown.
In a saucepan, mix corn syrup and sugar. Cook over medium heat; stir constantly until mixture comes to a boil and sugar is completely dissolved. Remove from heat. Stir in peanut butter until smooth. Immediately pour mixture over popcorn in large bowl. Stir until well coated. Grease hands and shape into 8 (2 1/2-inch) balls.
Set aside wings. Mix rest of ingredients together. Pour over wings. Marinate 8 hours or more. Bake 1 1/2 hours at 350°. Serve warm, with plenty of napkins.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Combine cranberries and sugar; set aside. Stir together flour, cereal, baking powder, salt, cinnamon, baking soda and cloves. Combine eggs, milk and oil. Pour over dry ingredients. Add cranberries and nuts. Stir only until thoroughly moistened. Pour into pan(s). Bake 65 to 70 minutes (big pans) or until tester comes out clean. Cool before removing from pan.
In heavy saucepan, melt butter with milk. Blend in ground chocolate and salt. Remove from heat. Add powdered sugar and vanilla. Beat with electric mixer about 5 minutes or until smooth and glossy.
Melt butter in large flat casserole dish. Add soup, water, seasoning and rice. Lay chicken on rice mixture. Sprinkle with salt and 1 teaspoon paprika. Bake for 3 hours at 250°.
Bring sugar, milk, cocoa and butter to a boil. Add vanilla flavoring, peanut butter and oatmeal. Mix well and drop on wax paper.
Boil water, add tea bags. Set aside for 30 minutes. Add spices. Let set for 15 minutes. Add all the juices and serve hot.
Preheat oven to 300°. Put margarine in an 8 x 10-inch baking dish and melt in oven. Remove. In a large bowl, beat eggs well, then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach and onion. Mix well. Put into baking dish. Bake at 350° for 35 minutes. Cut into squares when cooled, about 20 minutes. Preparation time: 10 minutes.
Mix butter, milk, sugar and vanilla until light and fluffy. Add coconut and pecans. Form balls and freeze over night. Melt chocolate chips and paraffin in top of double boiler. Keep warm and dip in this mixture. Yield: 100 servings.
Combine all but last two ingredients, then add onions. Divide in half. Form into balls. Roll in pecans.
Cut shortening into flour in which baking powder and salt were added. Add milk. Mix well. Roll out to 3/4-inch thickness. Spread with melted butter, sugar and cinnamon. Roll as log. Cut about 1-inch thick and bake in a 350° oven until browned.
Mix all dry ingredients. Add beaten eggs. Warm milk on stove, then add egg mixture. Cook slowly in double boiler until milk coats spoon. Cool. Add 2 teaspoons vanilla. Makes 1 gallon ice cream.
Mix together macaroni, meat, peas, cheese and onion. Mix soup and milk. Add to first mixture. Spread in 9 x 13-inch pan. Sprinkle the Parmesan cheese and paprika on top. Cover and refrigerate overnight. Leave at room temperature 1 hour before baking. Bake covered at 350° for 1 hour.
Beat together for 15 minutes on medium speed oleo, confectioners sugar, eggs and vanilla. After beating together 15 minutes, pour mixture into graham cracker crusts. Slice bananas. Put on top of each pie. Spread pineapple over bananas. Spread Cool Whip equal over both pies. Sprinkle chopped pecans over Cool Whip. Put a maraschino cherry on each slice and one on the middle. Drizzle chocolate syrup over pies. Cool in freezer 1 hour.
Preheat oven to 350°. Grease 3 (9-inch) layer cake pans. In a large bowl, cream the butter. Gradually add the sugar; beat until fluffy. Add the beaten eggs and melted chocolate. Sift the dry ingredients; blend in alternately with the milk. Add the nuts and vanilla. Pour into prepared pans. Bake for 35 minutes, or until the center of the cake feels solid. Cool and remove the layers from the pans. Fill and frost.
Brown ground beef with onions and salt and pepper. Cook noodles until tender. In large baking dish, combine ground beef and noodles. Pour spaghetti sauce over mixture; stir well. Bake at 350° for 30 minutes. During the last 10 minutes, sprinkle Mozzarella cheese over casserole and finish baking.
Mix together gelatin, sugar and salt. Let cool and add all ingredients except cream cheese and whip cream. Pour cream into bowl and cut cream cheese into small pieces. Whip together and fold into fruit ingredients. Chill 4 hours.
Bring sugar, corn syrup, butter and 1 cup cream slowly to a boil, stirring constantly. Stir in gradually 1 more cup cream. Stir frequently as mixture begins to thicken, constantly as it darkens. Cook to 254° (a little dropped into cold water forms a hard ball). Pour into buttered 7-inch square pan with 1/2 cup broken nuts scattered over the bottom. When cold, cut into squares. Makes 5 dozen caramels.
Mash yams. Add juice from pineapple, sugar and butter, beating well. Add pineapple and pecans. Spoon mixture into greased 1 1/2-quart casserole. Bake at 350° for 20 minutes. Remove from oven and sprinkle on marshmallows. Bake 10 minutes more.
Combine 1 cup boiling water and milk in a bowl; add 3 teaspoons sugar and margarine. Mix well. Dissolve yeast in 1/4 cup warm water. Add to milk mixture. Mix well; set aside. Sift flour, salt and 1 1/2 teaspoons sugar together in large bowl. Make well in center; pour liquid ingredients into flour mixture. Mix thoroughly. Cover with waxed paper. Let rise until doubled. Divide in half. Shape into 2 loaves. Place in greased loaf pans. Let rise until double in bulk. Bake at 400° for 15 minutes. Reduce temperature to 350°. Bake for 40 to 45 minutes longer or until golden brown.
Sprinkle chicken with black pepper. Heat oil in a skillet large enough to hold chicken in one layer. Add chicken, skin side down and brown on one side. Turn and brown on the other side. The time for browning is approximately 15 minutes. Add onion, garlic, parsley, basil, tomato sauce and 2/3 cup of wine. Cover and cook 25 to 30 minutes. Add remaining wine. Sprinkle with red pepper flakes and stir to blend. Serve over bed of white rice. Serves 4.
Coat chicken with flour. In skillet, heat oil and margarine; brown the chicken. Drain off fat. Drain mandarin oranges saving juice. Mix juice with lemon juice, honey, soy sauce, orange juice and ginger. Pour sauce over chicken, cover and simmer 45 minutes or until tender. Remove chicken, thicken with cornstarch. Add chicken and mandarin oranges. Serve over rice.
Combine all ingredients, except chicken and salt, in saucepan and blend over medium heat for 2 to 5 minutes, until smooth. Salt chicken on both sides and place in an ungreased oblong pan, skin side down. Brush chicken generously with sauce, using about 3/4 of sauce. Cover and bake at 350° for 1 hour. Uncover, turn chicken and add the rest of the sauce and continue baking for 30 minutes or until tender. Yield: 4 servings.
Melt oleo and peanut butter. Add vanilla and sugar and beat well. Pour into a buttered cake pan and refrigerate for 3 hours.
Place onions and parsley in olive oil and saute for a little while. Add garlic and then the rest of the ingredients except fish. Cook until the onions are nearly done. Pour sauce over fish to be baked on the pit in a boat made from aluminum foil.
Butter large cookie sheet and sides of 3-quart saucepan. In saucepan, combine sugar, brown sugar or dark Karo, corn syrup, water, butter or margarine and salt. Bring to boil, stirring to dissolve sugar. Clip candy thermometer to side of pan. Cook over medium heat with gentle boil to 275° (syrup turns a deep golden color), stirring constantly. Stir in peanuts; continue cooking, stirring often until 295°. Remove from heat; quickly stir in baking soda. Immediately pour hot mixture onto buttered cookie sheet. If desired, pull with forks to stretch thin; cool. Break into pieces. Makes about 2 1/4 pounds of candy.
Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper, or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with cold shoulder or hot tongue.
Bake cake as directed. When cool, crumble 1/2 of cake in punch bowl.
Cook in bacon grease. Add caraway seeds and 1 beef bouillon cube. Cook cabbage 15 minutes, no more.
Mix cheese with cornstarch, salt, pepper and paprika. In a chafing dish, heat buttermilk with garlic clove over low heat. When hot, remove garlic and add cheese. Stir constantly until cheese is melted. Serve from chafing dish. Each person helps himself from the common dish, dipping chunks of bread speared on long forks into the cheese sauce.
Line a 13 x 9-inch pan with foil. Put 1 cup peanut butter chips in medium bowl. Set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth. Add 1 cup peanut butter chips. In heavy 4-quart saucepan, combine sugar, Marshmallow Creme, evaporated milk and 1/4 cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil. Boil and stir 5 minutes. Remove from heat. Immediately add half of the mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture and stir to blend. Beat peanut butter mixture until chips are completely melted. Spread evenly in prepared pan.
In a large mixing bowl cream butter and both sugars, add eggs and vanilla. Then mix together all dry ingredients; add to cream mixture, mix well.	Add remaining ingredients; roll into balls, place two inches apart on a cookie sheet. Bake at 375° for 6 to 10 minutes. Makes about 100 cookies.
Mix all together. Drop on fruit. Bake at 350° for 30 minutes.
Drain pimentos, reserving liquid. In medium saucepan, cook onion and cumin in margarine over medium heat for 2-3 minutes. Stirring occasionally. Stir in reserved pimentos juice, chicken broth, corn and parsley. Heat to a boil. Reduce heat, cover and simmer 10 minutes.
In bowl, empty the container of cottage cheese. Sprinkle with dry jello. Add pineapple and oranges. Mix and add Cool Whip. Mix again until thoroughly combined. Chill overnight.
I cook my pork before and cut it up in small pieces, then add to the sauerkraut mixture. Bake at 350° several hours.
Clean hot peppers and take out seeds. Stuff with sauerkraut. Cook sugar, vinegar and mustard seed until it comes to a boil. Pour over hot peppers that are packed in jars. Cold pack for 20 minutes.
Combine beaten eggs, brown sugar, vanilla and water in bowl; mix well. Stir in flour and candy. Add coconut and pecans; mix well. Drop by tablespoonfuls 2 inches apart onto lightly greased cookie sheet. Bake at 350° for 25 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. Yield: 24 servings.
Cream butter, shortening and sugars. Add other ingredients in order given. Roll into balls the size of a walnut; dip top in sugar. Place on cookie sheet, sugar side up, and bake at 375° for 8 minutes.
Mix all ingredients together. Hull out loaf of pumpernickel bread and put dip in loaf. Use pieces of bread to dip with.
Preheat oven to 350°. Grease cookie sheets. Combine in a large bowl all ingredients. Stir until moistened. Roll into balls about the size of walnuts. Place on cookie sheets about 1 1/2-inches apart. Bake for 10 to 15 minutes until light golden brown. Makes about 4 dozen.
Beat egg whites with salt. Add brown sugar. Continue beating. Add pecans. Put on greased cookie sheet 1 teaspoon-size or small as possible. Bake 30 minutes at 300°.
Prepare cake mix according to directions and add margarine. Put 1/2 batter in 9 x 13-inch greased pan. Bake 12 minutes in 350° oven. Melt caramels with 1/2 cup evaporated milk. Takes 4 or 5 minutes in microwave. Pour melted caramels over baked cake mixture. Sprinkle chips and nuts over this. Add remaining cake batter and spread over top. Bake 30 minutes. Serve plain or with whipped cream.
Combine orange juice and salt in skillet, bring quickly to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes.
Dip large macaroni into different food colors for a few seconds. Lay the macaroni on paper towels until it dries. Cut a piece of yarn long enough to make a necklace or bracelet. Wrap it at one end with transparent tape. Tie a piece of macaroni at the other end. String the macaroni. Then untie the piece of macaroni and tie the yarn ends together.
Mix fruit and nuts and coat with the flour, baking powder and salt. Separate eggs and beat whites stiff; add last. Beat yolks and add to mixture with sugar beaten with yolks and add vanilla ad 1 cup of orange juice. Pour other cup of orange juice over cakes after baking before wrapping with foil. Grease tins (bread tins, fruit cake tins or a tube pan). Bake 2 hours at 250° to 300° in tube tin and others depend on the size of tin and the size you make the cakes. Small ones bake in 1 hour. Test with toothpick in center to see if done.
Blend Oreos, cream cheese and sugar together. Mix until thick the pudding, milk and vanilla. Add the Cool Whip. Layer in a bowl, cookie mixture, then pudding mixture and repeat ending with cookie mixture.
Preheat oven to 375°. Coat a 12-cup muffin tin or a 6-cup jumbo tin with vegetable cooking spray or line with papers. Mix flour, baking soda and salt in a medium bowl; set aside. Beat melted butter and eggs until combined; add sugar and beat until fluffy. Mix in half of dry ingredients. Mix in yogurt; add remaining dry ingredients. Mix until incorporated.
In mixing bowl, combine flour, sugar, baking powder and salt. Add the 3/4 cup milk and the Crisco. Beat vigorously by hand or at medium speed of electric mixer for 2 minutes. Add eggs, the 1/2 cup milk and the vanilla. Beat 2 minutes more. Pour batter into 2 greased and floured 9 x 1 1/2-inch round layer pans or a 13 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes.