HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the cake into 3 thin layers; it's okay if they break a little, the filling will glue it together. Put one layer of cake on a plate. Add 1 to 2 Tbsp. of the whipped cream to the vanilla pudding. Spread one half of this on the cake. Add the second layer of cake and spread the rest of the mixture on it. Mix the fruit with the sugar, mashing the fruit. Pour over second layer of cake. Add third layer of cake. Spread the top layer lightly with whipped cream. Put sliced fruits or candy on top of cake. Happy Birthday!
Mix together cans of soup and rice and spread in large baking dish. Cut up the chicken and lay on top. Sprinkle with onion soup mix. Seal top with aluminum foil and bake at 350° for 2 hours.
Crush Raisin Bran flakes. Add sugar, flour, soda and salt. Mix well.	Beat the eggs and add them to the Bran flake mixture. Also add the Wesson oil and the buttermilk. Be sure and mix well by hand. Fill lightly greased muffin pan 2/3 full.	Bake at	375° for 15 to 18 minutes. You can store in refrigerator and use as needed. It will keep at least 6 to 8 weeks.
Hard-boil eggs, cool and peel. Bring to boil vinegar, water, salt, sugar and spices. Layer eggs and onions in a large jar. Pour liquid over. Cool and put in refrigerator. It takes about 3 days before ready to eat. My kids love these!
Cream 1 cup butter and the sugar until light and fluffy. Stir in oatmeal. Add dry ingredients to creamed mixture. Mix chocolate chips, milk, remaining butter and salt in top of double boiler. Heat until melted and smooth. Add nuts and remaining vanilla. Spread 2/3 of oatmeal mix on cookie sheet. Cover with chocolate mix. Dot remaining oatmeal mix over this. Bake at 350° for 25 to 30 minutes.
Saute green onions in butter in a sauce pan. Add crawfish (or shrimp) and both soups. Slowly cook until smooth, adding about 1/4 to 1/2 cups of water until right consistency. Add salt, pepper and Cajun seasoning to taste. Prick pie shells with fork. Pre-cook about 10 minutes at 350 degrees. Fill pie shells and bake about 10 to 14 minutes more.
Place beef in bottom of pan. Wrap bacon around chicken breast. Mix soup and sour cream. Pour over chicken that has been placed on beef. Cook slowly at 250° for 3 hours.
Mix together peanut butter, sugar and egg. Roll into balls. Bake in 350° oven for 8 minutes. Take out and immediately press Hershey kisses in the middle of each cookie.
Place peaches in pastry shell. Combine remaining ingredients and pour over peaches. Bake at 350° for 1 hour and 10 minutes. Yields 1 (9-inch) pie.
Stir sweet potatoes, margarine and sugar while potatoes are still hot. Add in remaining ingredients and mix well. Roll and cut into biscuits. Bake at 425° until golden brown. Serve hot with butter.
Saute celery and onion in butter until soft. Add chicken soup, celery soup, olives, salt, pepper and chicken. Put spaghetti in large amount of salted boiling water. Let return to rolling boil; cover and remove from stove. Let stand 20 minutes without opening. Drain spaghetti and add chicken mixture, mixing well. This may be served immediately with Parmesan cheese or it may be placed into a 13 x 9 x 2-inch baking dish, dotted with butter and sprinkled generously with Parmesan cheese, heated until bubbly in a 350° oven. Tastier when prepared the day before.
Cook hamburger and onion until done. In separate pan, mix soups, milk and sauce. Drain hamburger and mix other ingredients. Layer tortillas, cheese and hamburger mixture. Bake at 325° for 30 minutes.
Slice bacon and fry. Add onions and saute for 2 to 3 minutes. Put potatoes and water together and cook for 10 to 12 minutes. Add together soup and sour cream. Put in bacon mixture. Add milk slowly. Add salt, pepper, parsley and corn. Reheat slowly.
Melt butter in an au gratin dish. Crumble cheese over the butter. Cut the biscuits into quarters and roll the quarters into balls. Place them over the Blue cheese and bake according to biscuit directions. Easy hors d'oeuvre.
Cook (boil) chicken breasts until done. Save 1 cup broth. Pull chicken off bone, cut into bite size pieces; set aside. After baking cornbread, let cool. Crumble up cornbread into fine pieces and pour melted margarine over the cornbread. Mix well; set aside.
Prepare spaghetti according to package directions. While spaghetti is cooking, prepare sauce.
In covered saucepan, cook potatoes in about 2 inches boiling water until tender (20 to 25 minutes). Drain and cool potatoes. Cut in 3/4-inch slices. Place potatoes, mushrooms and beans in a large, shallow dish. Pour 2/3 cup vinaigrette over to coat completely. Cover. Let stand at least 15 minutes. Add chicken to the remaining vinaigrette in bowl. Cover and let stand 15 minutes. Remove chicken. Grill or broil about 8 minutes, until juices run clear, turning once.
Cream margarine or butter and sugar until light and fluffy. Add eggs and mix well. Stir in banana. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture and mix well. Fold in undrained pineapple and coconut. Pour into 2 greased and floured 9 x 5-inch pans. Bake at 350° for 1 hour and 10 minutes or until tests done. Remove from pans to cool. Makes 2 loaves.
Mix first 3 ingredients together. Add flour to mixture to form a soft dough. Roll out dough and cut out cookies. Bake on ungreased cookie sheets for 10 to 12 minutes at 350°. Makes 6 to 7 dozen.
Arrange peaches in an 8 x 8-inch pan. In a small bowl, combine oats, sugar, flour and spices. Cut in butter until coarse crumbs form. Sprinkle over peaches. Bake at 350° for 15 to 20 minutes. Serve warm with milk and cream.
Mix all ingredients in saucepan. Place on medium heat for 15 to 20 minutes (or until sugar starts sticking to pecans). Pour out on wax paper (or greased platter). Break apart when cool.
Brown ground beef and onion. Add salt and pepper. While browning, mix in large bowl the milk, water and soup. Put ground beef in a 13 x 9-inch pan. Pour liquid over top. Layer Velveeta cheese slices touching sides. Layer Tater Tots on top of cheese, sides touching. Bake at 350° for 1 hour.
Mix all ingredients, except tomato sauce; shape into small balls. Place in baking dish. Pour over top the tomato sauce. Bake for 1 1/2 hours at 350°.
Dissolve jello good. Add cranberry sauce, pineapple and pecans. Mix well and let jell.
Combine evaporated milk, sugar, egg yolks, margarine and vanilla in saucepan. Cook and stir over medium heat until thick. Remove from heat. Stir in coconut and chopped nuts. Cool until thick enough to spread.
Mix three dry ingredients as for pastry and save 1 cup. Mix molasses and baking soda. Add to dry ingredients and mix after adding water. Use spoon to mix; batter should be lumpy. Sprinkle crumbs over batter in greased and floured pan(s), 2 (8-inch) or 1 (9 x 13-inch). Bake at 350° for 45 minutes.
In one bowl add flour, soda, cinnamon and salt. In another bowl add sugar and eggs; beat well. Add oil; beat again, then add dry mixture with wet mixture. Beat again; add pumpkin and beat again. Add 1/2 stick softened margarine and beat again. Grease tube pan. Place in tube pan. Bake 40 minutes at 350°.
Leave cream cheese at room temperature for a while. Add brown sugar and vanilla. Beat well. The more you stir it, the creamier it gets. This is especially good with apples. It makes a pretty tray for showers and parties with the apples sliced and arranged around the dip.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk. Coat with cheese mixture. Place in baking pan. Pour margarine over chicken. Bake for 1 hour at 350°.
Mix first 8 ingredients and place in a buttered casserole dish. Mix crushed corn flakes (or crackers) and 1/4 cup margarine for topping. Bake at 350° for 45 minutes.
Use a cooking bag. Shake flour around in cooking bag. Put meat in bag and add everything. Kinda shake around to mix up. Marinate in refrigerator for 25 hours, turning bag over every so often. Cook 6 to 7 hours at 275°. If you want, when it has about an hour to go, you can pull it out and cover it with barbecue sauce.
Combine cake mix, sugar, eggs, oil and buttermilk. Pour into 4 (8 or 9-inch) greased cake pans. Bake at 325° for 20 to 30 minutes or until golden brown.
Cook macaroni; follow package directions. Saute green pepper and onion in butter. Heat ham through. Dilute soup with milk. Combine ingredients. Bake at 375° for 45 minutes.
Rinse and drain sauerkraut thoroughly; set aside. Cook bacon. Saut onion in 2 to 3 tablespoons of bacon fat. Add sauerkraut, chopped bacon, mushrooms and water. Add flour to thicken.
Beat cream cheese, sour cream and Tabasco until smooth:. Spread thinly on a regular size dinner plate or platter (or two). Spread salsa. Top with chopped seafood chunks, onions, olives, and cheese. Cocktail sauce can be substituted for salsa. Both are well like by guests. Serve with tortilla chips or crackers.
Combine all ingredients well and store in tightly closed container. Use 2 to 3 heaping teaspoonfuls per cup of boiling water; suit your own taste. More sugar may be added per cup.
Cream together shortening, brown sugar and granulated (white) sugar. Beat in eggs and vanilla. Combine flour, baking soda, salt and unsweetened cocoa. Stir in. Mix in semi-sweet chocolate chips. Drop from small spoon onto ungreased cookie sheets. Bake in a 375° oven for 8 to 10 minutes. Makes about 6 dozen cookies.
Combine basil, cheese, broth, olive oil and 1/2 teaspoon salt in a bowl. Set aside. Sprinkle pepper and 1/2 teaspoon salt on fillets. Spray skillet with nonstick spray and heat over medium-high heat. Add fish and saut 5 minutes on each side or until fish is flaky. Serve with basil sauce.
Saute the butter, onion and bell pepper. Add the broccoli to onion and peppers. Add remaining ingredients. Bake for 30 minutes at 350°. Put bread crumbs on top.
Put 2 cups half and half in large mixing bowl. Add all cheese and eggs. Mix well. Place mixture into pie crusts and place in preheated oven (400°) for 30 minutes or until golden brown. Let stand 20 minutes before cutting.
Blend all ingredients except reserve some shrimp and egg slices for garnish. Add milk to moisten if needed.
Pour tomatoes with juice into 5 quart bowl or pan. Coarsely chop tomatoes. Pour into 5 quart stockpot. Add chopped onions and hot chili beans; cook on medium heat until onions are crisp tender. Add only the following ingredients from Wick Fowler's chili kit: paprika, garlic, salt, cumin/oregano, chili powder, red pepper to taste. Cook about 1 hour, stirring frequently.
Makes 2 regular pies or 1 deep dish pie. Bake at 325° until firm.
Combine all ingredients; mix well and taste. You may need to add additional honey. Store in refrigerator. Makes 2 cups.
Following the advice of Solomon in Proverbs 23:14a (???), cook 30 to 40 minutes in 350° oven. (Search the scriptures.)
Cook broccoli according to directions; drain. In a saucepan, melt butter over low heat; blend in flour and salt. Add milk, all at once. Cook and stir until thickened and bubbly. Add Parmesan, lemon juice and dill. Stir in broccoli and tuna. Divide mixture in half. Pour 1/2 mixture into a greased 1-quart casserole dish. Bake at 375° for 15 minutes. Snip half biscuits into fourths. Arrange around edge. Bake 15 minutes more. Freeze other half for later.
Cream butter and cream cheese; add eggs, one at a time. Mix after each egg. Add sugar. Mix well. Add flour and baking powder gradually, mixing in between. Then add vanilla and lemon flavor. Beat well. Bake at 325° for 1 1/2 hours, approximately. Let cool about 20 minutes.
Preheat oven to 450°. Melt butter in ovenproof skillet. Add sliced apples; saute until soft. Sprinkle with cinnamon and sugar. Place in oven to keep warm. In mixer, combine flour, milk, eggs, oil, vanilla and nutmeg. Mix, then add lemon juice and lemon zest. Remove skillet from oven; pour batter over apples. Return to oven and bake 15 minutes. Reduce to 375° and bake 10 minutes longer. Dust with powdered sugar.
Press cookie dough onto 10-inch pan. Bake at 325° until brown (5 to 10 minutes). Cool. Whip cream cheese. Add Cool Whip and powdered sugar. Spread this onto the crust. Layer fruit on next. Cover entire pizza with Cool Whip. Top with kiwi fruit slices. Sprinkle with chopped nuts. Chill.
In a large frying pan over medium heat, saute chopped onion in oil until soft.
Melt butter in saucepan. Cool to room temperature. In a bowl, gently stir the butter in mayonnaise, parsley, curry powder, garlic, salt and pepper. In a large bowl, combine chicken, grapes and almonds. Arrange this mixture on a bed of fancy lettuce leaves. Pour the dressing on top and sprinkle with paprika.
Scrub potatoes, slice lengthwise in quarters or eighths, depending on size. Dip cut sides in melted butter and then in crushed cornflake crumbs. Place in pan and sprinkle with salt and Parmesan cheese. Bake 1/2 hour at 400°.
Mix flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apple pieces. Beat together eggs, oil and vanilla. Stir all together until just combined. Fill to the top of muffin cups. Bake at 350° for 35 minutes. Makes 15 muffins.
Combine hominy and vegetables in serving bowl. Blend sour cream, mayonnaise, vinegar and mustard in small bowl. Add to hominy mixture and mix well. Chill overnight.
Brown ground beef in heavy saucepan; drain. Add onions and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes; stir occasionally.
Heat butter and brown sugar with nuts in saucepan until melted. Spread in bottom of pie shell. Bake at 450° for 5 minutes; cool. Prepare pie filling mix with milk as directed for pie. Cool 5 minutes, stirring occasionally. Measure 1 cup. Cover with wax paper and chill thoroughly. Prepare whipped topping mix as directed; fold in 1 1/3 cups pie filling. Spread over filling in pie shell. Chill; garnish with remaining whipped topping and additional pecans, if desired.
Sprinkle gelatin into orange juice to soften. Let soak 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat. Add cranberry sauce and sugar. Fold in apple, celery and nuts. Pour into a 1 1/2-quart mold that has been lightly greased with mayonnaise and chill. Unmold on lettuce-lined plate. Fill center with mayonnaise.
Pat 1/2 ground beef in bottom of skillet. Cover with layers of vegetables. Crumble remainder of ground beef on top of vegetables. Spread soup (straight from can) over this and top with cheese slices. Start on medium high (325°); lower heat when cooking starts. Cook on low heat for 20 minutes or until vegetables are done.
Mix all and cook over low heat until bouillon dissolves. Sauce will thicken when cool.
Place hen in saucepan and cover with cold water. Boil until tender. Remove from saucepan, reserving broth. Pick meat from bone; set aside. Melt butter and pour over stuffing mix. Add enough broth to moisten. Heat together soups and 1/2 cup broth. Place in a buttered 2-quart baking dish, alternating layers of chicken, soups and stuffing crumbs. Do this twice. Bake, uncovered, at 350° for 30 to 45 minutes or until bubbly. Serves 6.
Combine cucumbers, tomatoes, cabbage and salt. Let stand 3 hours. Drain as much juice as possible. Add onions, vinegar, sugar, flour, mustard, hot peppers and turmeric. Tie in a bag the pickling spice and black pepper. Bring it all to a hot simmer. Pack in clean jars and seal at once. This relish compliments pork meat, hot dogs and hamburgers.
Mix flour, baking powder and shortening. Cut with fork or knife. Add liquid to mix thoroughly. Drop by spoonfuls into boiling pot pie. Cover with lid. Cook 20 minutes beyond last dropped in. Yields about 10 dumplings. Double or triple if needed.
Preheat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in mixing bowl. Beat at medium speed for 2 minutes. Add egg and beat. Combine flour, salt and soda in creamed mixture and beat. Stir in chocolate pieces. Place on cookie sheet with teaspoon. Remove after 8 minutes. Let cool for 1 minute on cookie sheet. Place on wire rack to cool. Will be chewy!
Cook potatoes, celery, onion and salt in the 2 cups water for about 20 minutes or until done. Stir in remaining ingredients. Lightly mash with a potato masher and cook, stirring constantly, until soup is hot and thick.
Mix first 6 ingredients in a large bowl. In a medium saucepan, bring margarine, water and cocoa to a boil. Add hot mixture to flour mixture. Mix well and pour into a large greased jelly roll pan, 13 x 10 x 1-inch. Bake 25 minutes at 350°.
Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook uncovered over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Layer wafers and sliced bananas in a 1-1/2 quart casserole. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard. Beat egg white until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spread on top of pudding. Bake at 350 degrees for 15 to 20 minutes or until browned.
In frying pan, saute meat and drain. Add water, chili and curry and simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onion. Ladle into serving bowls and sprinkle on cheese.
Cube, boil and drain eggplant. Saute onion and bell pepper in oleo. Mix eggplant, sauteed veggies, corn, eggs, and crackers; add salt and pepper to taste. Pour into casserole dish and top with Mozzarella cheese. Cover and bake for 1 hour at 350°.
Partially cook bacon, drain and reserve 2 tablespoons drippings. Set the bacon aside. Cook the onion and the garlic in reserved drippings until tender, but not brown. In a bowl, combine the egg and tomato sauce. Stir in bread crumbs, mushrooms, onion mixture, parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the ground beef and mix well. Divide into 4 parts. Roll up meat mixture and wrap with the bacon. Bake at 350° for 40 minutes.
In 3-quart saucepan cook onions and green peppers in butter 5 minutes. Add undrained tomatoes, water and seasonings. Stir in wild rice mix. Cover and simmer 20 minutes. Add shrimp. Cover and simmer 10 minutes more.
Combine all ingredients in container of an electric blender; blend mixture until smooth. Serve immediately. Yield: 2 1/2 cups.
Mix all together. Refrigerate at least 15 minutes before using. Good on cooked ham and chicken. Also good on salads.
Partially cook the broccoli. Melt 1 stick of margarine and the cheese. Pour over broccoli. Mix melted 1/2 stick margarine with crushed crackers. Scatter on top of broccoli mixture. Bake at 350° for 1/2 hour.
Preheat oven to 350°. Line the bottom of a 9-inch square baking pan with foil. Combine flour, baking powder and salt and set aside. Melt butter with chocolate in the top of a double boiler or a heavy saucepan over very low heat. Cool. Beat eggs with sugar until light. Stir in chocolate mixture and 4 tablespoons of liqueur. Add flour mixture to blend. Stir in walnuts. Turn batter into prepared pan. Bake 30 to 35 minutes or until top springs back when lightly touched in center and edges begin to pull away from pan. Remove from oven and cool thoroughly in pan placed on rack. Brush top with remaining 2 tablespoons liqueur. Makes about 2 dozen.
Place oil in skillet, arrange chicken breast over oil in skillet. In a bowl, mix the ketchup and Coke together. (If Coke is cold it will not foam as much.) Pour ketchup mixture over chicken in skillet. Cover, cook on top of stove at medium to medium high heat, turning chicken once. Stir 'gravy' and continue cooking until it thickens. Cook about 25-30 minutes. This gravy is great served over mashed potatoes or rice. Serve with a salad and crescent rolls, and wow, what a meal!
Combine peanut butter, honey and sugar in saucepan. Bring to boil, stirring constantly. Remove; quickly stir in fruit and cereal. Press into a 9 x 13-inch buttered pan. Cool 15 minutes. Cut into squares.
Combine sugar, cornstarch and water. Cook until clear; cool. Beat egg whites; gradually add sugar. Whip. Pour in cooled mixture. Beat until very stiff, 5 minutes. Cover pie and bake at 400° for 5 to 7 minutes. Put cream of tartar in egg whites.
Mix all ingredients together. Put in casserole dish. Bake in 350° oven about 45 to 60 minutes.
Melt oleo. Mix with flour and nuts. Press into 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes or until golden brown. Mix cream cheese, Cool Whip and confectioners sugar together. Spread over first layer. Beat instant pudding and milk together. Pour over cheese mixture. Top with Cool Whip and cool overnight in refrigerator.
Put 2 cups water over chicken and boil until done. When cool, cut chicken into small chunks. Mix together in a 9 x 12-inch casserole, the chicken chunks, 1 1/2 cups chicken broth, celery soup, melted margarine and peas and carrots. (I just cut up some carrots and onions and cook until almost done; then add some frozen peas and use this.) Mix Bisquick and milk together; pour over the top. Bake 1 hour at 350° or until brown. (In a glass dish, bake at 325°.)
Combine and mix flour, salt, soda, water and cinnamon. Stir in oatmeal; reserve. Beat shortening and sugar together until creamy. Beat in eggs and vanilla. Add dry ingredients, raisins and nuts. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake in a 350° oven until done and brown, 12 to 14 minutes. Yields about 5 1/2 dozen cookies about 2 1/2-inches in diameter.
Mix all ingredients well. Bake in greased 13 x 9-inch pan or iron skillet. Bake 40 to 45 minutes at 375°.
Melt margarine. Add sugar, cocoa, vanilla, eggs and milk. Bake in unbaked pie shell at 400° for 10 minutes, then at 350° for 20 to 25 minutes.
Cook squash until tender. Add next five ingredients. Melt margarine in casserole dish. Cover with 1/2 of herb dressing. Add squash mixture and top with remaining dressing. Bake at 350° for 45 minutes.
Blend butter and flour in saucepan. Stir in milk. Gradually cook until thickened, stirring constantly. Add shredded cheese and cook over low heat until cheese is melted, stirring frequently. Microwave broccoli on High for 4 minutes. Add to soup. Heat to serving temperature. Season to taste. Yields 4 servings.
Cook and drain broccoli. Melt butter and cheese on low heat. Add remaining ingredients, including broccoli. Keep hot. Serve with taco chips.
Preheat oven to 350°. In large mixing bowl, combine dry cake mix, vegetable oil and eggs; mix well. Add chocolate chips (and nuts if desired) with a large spoon or hands. Form into small balls (approximately 1 teaspoon). Place on ungreased cookie sheet and bake 8 to 10 minutes. Yields approximately 3 dozen.
Chop beef in blender; divide in half and set aside. Use mixer to cream the cream cheese, half of the chopped beef, onion tops, Accent and Worcestershire sauce; mix well. Roll into ball shape and roll into the remaining chopped beef on aluminum foil. Chill 2 to 3 hours. Serve with crackers; roll into the chopped nuts if desired.
Split chicken wings at each joint and discard tips. Pre-cook chicken in covered frypan in water (poach) for 30 minutes. Pat dry with paper towels.
Mix honey and peanut butter. Gradually add milk. Mix well. With greased hands, form into small balls. Roll balls in additional milk powder. Chill until firm.
Mix lemon juice and sweetened condensed milk. Add Cool Whip and pineapple. Stir vigorously. Spoon into pie crust and refrigerate.
Prepare an infusion by bringing to a boil water and sugar. Remove from heat and add the juices, cloves and cinnamon. Meanwhile, prepare tea. Put the hot, spiced infusion in crystal bowl. Pour the steeped tea over the mixture and serve.
Peel and cut into large chunks 4 or 5 sweet potatoes. Boil until tender. Pour over potatoes and bake at 350° for 30 minutes.
Brown meat in skillet, mix in onion and green pepper. Saute 5 minutes. Add remaining ingredients except cornbread mix. Simmer 15 minutes. Pour into casserole dish. Mix cornbread according to package directions and spoon over top of casserole. Bake uncovered 20 minutes at 425° or until cornbread is golden brown. Bake in deep dish (9 x 9-inches). Serves 8.
Combine sour cream, dill weed, parsley and onion in a bowl. Cut beef into small squares and add to mixture. Fold in beef and chill. Serve with crackers of your choice.