HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to a boil, water and margarine; stir in flour until it forms a ball. Remove from heat. Add eggs one at a time; beat with electric mixer. Place in greased 9 x 13-inch pan. Bake at 375° for 30 minutes. Beat cream cheese until smooth; add French vanilla pudding and milk. Spread pudding mixture over top of cake. Top with Cool Whip.
Mix all ingredients together and pour into prepared 10-inch pastry-lined pie pan. Bake at 425° for 45 to 55 minutes.
In a large bowl, combine the soups, sour cream, margarine, onion and salt. Add potatoes; mix well. Pour into a greased 13x9x2-inch baking dish. Sprinkle with potato chips. Bake, uncovered at 350° for 45 minutes. Remove from oven, sprinkle with cheese, if desired. Return to oven and resume baking for another 10 to 15 minutes. Yield: 10 to 12 servings.
Mix honey and oil well in a small bowl; set aside. Season cleaned chicken with salt, pepper and Old Bay seasoning. Place chicken, skin side up, on grill 5 to 7-inches from medium-hot coals. Grill 30 to 40 minutes. Turn about every 10 minutes and baste with honey mixture.
Mix all ingredients; roll or pat out to 1-inch thickness. Cut into biscuits. Let rise for 30 minutes. Bake at 375° until brown.
Sprinkle fish with salt and pepper. Add the potatoes, parsley, butter and egg. Shape into flat round cakes. Roll in fine bread crumbs, then the egg mixed with 1 tablespoon milk, then again in bread crumbs. Fry both sides in deep oil until brown. Serve hot with lemon slices.
Place all ingredients in a pan and bring to a boil. Let simmer 30 minutes. Enough for 4 whole chickens or 8 halves.
Mix ingredients together and pour into an unbaked pie shell. Bake at 350° for 30 to 35 minutes (no longer).
Combine butter and next 4 ingredients. Without separating the rolls, slice the rolls in half so there is a top and a bottom. Brush butter mixture on the cut sides of bread. On bottom half, layer ham, cheese and remaining ham. Replace top. Bake 15 to 20 minutes at 350°. Cut into small sandwiches and serve hot.
Mix all dry ingredients, then add liquids. Beat all together. Bake at 350° for 30 to 35 minutes.
Flatten steak by pounding. Brown sausage and onion in frying pan. Reserve 2 tablespoons fat for browning the steak. Add bread crumbs to sausage and brown slightly. Add water and mix. Spread seasonings and sausage mixture over the surface of the flattened steak; then roll up and fasten with toothpicks or string. Brown the steak roll on all sides in iron skillet in the 2 tablespoons reserved fat and bake in moderate oven until tender, about 2 hours.
Dissolve jello in boiling water. Add orange juice (don't dilute). Add in crushed pineapple along with the juice. Add cut up apples, pecans and cranberries.
Heat milk. In separate pan, melt 3 tablespoons butter then add flour and garlic powder. Mix well. Add heated milk; whip until lumps are mostly gone. Simmer 3 minutes until thickened, stir occasionally. Add Parmesan cheese; mix well. Add pepper and remaining butter. Salt and pepper to taste.
Combine soup and cheese. Cook until melted. Add sour cream. Pour over cooked and sliced potato slices. Bake at 400° until brown.
Follow directions on the box except add one extra egg. Bake in a cookie sheet at 350° for 20 minutes.
Heat oven to 350°. In large bowl, combine flour and baking soda; set aside. Cream butter, sugar and vanilla until light and fluffy. Add flour mixture just blending. Dough will be crumbly. Pat dough evenly into greased 12-inch round pizza pan (or 9 x 13-inch pan). Prick crust with fork. Bake 15 to 16 minutes or until firm. Combine M&M's mini baking bits, coconut and peanuts. Spread warm crust evenly with caramel topping. Sprinkle evenly with combined chocolate, coconut and nut mixture. Pat lightly. Bake 5 minutes or until coconut begins to turn golden; cool completely. Cut into wedges; makes 16 wedges.
Prepare and mix first 6 ingredients. Place in large baking dish (or two medium). Bake at 350° to 400° until hot through. Top with Fritos and then sprinkle with grated cheese. Bake until hot and cheese melts.
Spoon 1/2 cup of whipped topping into each of 6 dessert glasses. Using back of spoon, make depressions in center and spread topping up sides of glasses. Prepare pudding mix with milk as directed on package. Spoon pudding mixture into glasses; chill.
Mash bananas and mix with baking soda. Mix in cake mix, water, eggs and oil. Beat 2 minutes. Add nuts. Grease a 9 x 13 inch pan. Bake at 350° for 30 - 35 minutes, until toothpick comes out clean.
Saute green onions and mushrooms in butter in Dutch oven until onions are tender. Stir in flour. Gradually add milk and water to mushroom mixture, stirring well. Add bouillon granules and cook over low heat 10 minutes or just until thoroughly heated, stirring frequently. Yields 4 cups.
Preheat oven to 350°. Have the coconut ready in a bowl. Add the vanilla or almond extract and salt. Combine these with the sweetened condensed milk. Make a thick paste. These are much improved by folding into the batter the stiffly beaten egg whites. Roll into balls, or drop by teaspoon onto a well-greased cookie sheet. Bake for 8 to 10 minutes, until lightly browned around edges.
Beat margarine and sugar. Add slightly beaten egg yolks. Add pecans and fruit with part of flour. Add soda to warm water. Beat into mixture of margarine and sugar. Add lemon extract. Add fruit and flour mixture. Beat egg whites. Mix in egg whites, alternating with rest of flour. Bake at 350° for 1 1/2 hours.
Beat oil and sugar. Add eggs and beat. Add apples, nuts and coconut; blend. Add in remaining ingredients. Bake at 350° until done when tested.
Mix all ingredients together except bread crumbs and 1/4 cup margarine. Pour into greased casserole. Top with bead crumbs and remaining margarine. Bake at 350° for 30 minutes.
Preheat oven to 325°. Cream butter and sugar until fluffy. Add egg; mix well. Add salad oil and vanilla, mixing well. Add oats, cornflakes, coconut and nuts, stirring well. Add flour, soda and salt; mix well. Drop by teaspoon onto greased baking sheets. Flatten with a fork dipped in water. Bake for 12 minutes. Cool on cookie sheets for a few minutes before removing. Makes 8 dozen. They stay moist and keep beautifully.
In heavy 2-quart saucepan stir together sugar, corn syrup, water and salt. Cook over medium heat, stir constantly until mix boils. Reduce heat and cook without stirring until temperature reaches 248° on candy thermometer or until it forms a firm ball when you drop in some cold water. Just before temperature reaches 248°, beat egg whites in large bowl until soft but not dry. Beat constantly on high speed, slowly pour about 1/2 of the hot syrup over egg whites. Cook remaining syrup to 272°, until mixture dropped in very cold water separates into threads which are hard, but not brittle. Beating constantly, pour syrup over first mixture, about 1 teaspoon at a time. Beat well after addition. Beat until mixture looks like it is glossy. Serves 8.
Grate cheese. Blend in seasoning and onions. Add ground nuts last. Knead like bread; form in rolls in wax paper. Sprinkle paper with paprika; roll to coat. Reroll in wax paper; store in refrigerator. Serve with crackers.
Mix yams and beaten egg yolk until smooth. Blend in butter, sugar, salt and cinnamon. Place in a dish sprayed with Pam. Top with meringue of beaten egg white and sugar. Bake at 350° for 30 minutes.
Mix together the margarine, 1 egg and cake mix. Press into a 13 x 9-inch pan sprayed with Pam.
Combine eggs and cherries. Blend with spoon. Stir in dry cake mix. When mixed well the batter should be similar to brownie batter. Pour into a greased 9 x 13 baking pan. Bake at 350° for 25-30 minutes. Check with a toothpick. Cool. Then frost with milk chocolate frosting. This is a very moist cake.
Boil chicken, cool and remove desired meat. In 9 x 11-inch casserole dish, combine chicken (cooked), rice, soup and drained Veg-All. Smooth mixture and unroll crescent rolls on top. Bake according to directions of crescent roll can.
Spread crescent rolls in a jelly roll pan. Bake 10 to 12 minutes until brown. Cool. Blend cream cheese, dressing and mayonnaise. Spread on crust. Top with diced raw vegetables. Sprinkle with cheese.
Mix hash browns, sour cream, soup and onions. Pour into casserole dish (about 9 x 13-inch). Sprinkle with cheese. Combine margarine and corn flakes. Sprinkle on top. Bake at 350° for 1 hour.
Combine sugar, margarine, egg yolks, jelly and milk. Beat egg whites and fold into mixture. Pour into unbaked pie shell and bake in 325° oven until firm.
Mix together Raisin Bran, sugar, flour, salt and baking soda. Add eggs, oil and buttermilk. Mix well. Fill greased muffin pans 2/3 full (or use paper baking cups). Bake at 400° for 15 to 20 minutes. Mixture will keep in refrigerator for 6 weeks. Muffins are better if mixture sets in refrigerator overnight.
Combine Jell-O, cottage cheese and Cool Whip; fold in drained canned fruit. (Refrigerate.)
Cut chicken into serving size pieces. Dip into eggs; coat with crumbs. Heat butter in skillet. Cook chicken over medium heat until brown. Stir in tomato sauce and basil. Reduce heat; cover and cook over low heat for about 30 minutes, turning chicken every 10 minutes. Prepare sauce. Put noodles in a 9 x 13-inch pan. Arrange chicken on top. Spoon sauce over chicken. Sprinkle cheese and paprika. Broil 6 to 7 inches from broiler until cheese is melted and bubbly.
Cream butter and sugar. Add salt, beaten eggs, syrup and nuts. Mix well. Pour into uncooked pastry shell. Pecans will float to surface. Spread these with grated orange rind. Bake at 300° for 1 hour or until done.
Melt butter or margarine. Saute onion, green onion tops and bell pepper. Melt cream cheese. Mix in crabmeat.
Melt fat in skillet. Add onion, pepper, beef and rice. Stir over high heat until lightly brown. Add tomato sauce. Stir. Add remaining ingredients; mix well. Bring quickly to a boil. Reduce heat and cover lightly. Simmer 25 minutes. For precooked rice, simmer 10 minutes.
Brown meat with onion. Drain any fat. Add tomato soup and green beans (with liquid). Mix together and pour into baking dish. Top with potatoes. Spread to cover meat mixture. Bake at 425° for 35 to 40 minutes.
Crumble the ground beef into a buttered 2 1/2-quart casserole. Sprinkle with rice and soup mix. Combine soup, water and green peas; pour over rice. Spread onion tops over mixture; cover and bake at 350° for 1 hour.
Chop green pepper and onion into small pieces and put in frypan with 1/4 stick oleo for saute. Put tomatoes and paste (with 1 can water to paste) in large pot and heat. Add salt and pepper to tomato mix. Add green pepper and onion mix to tomatoes and enough chili powder to taste. Cook 2 hours. Brown hamburger, drain and add to tomatoes. Cook 1 hour or so. Cook spaghetti and add to mix.
Mix all ingredients together and freeze. (Does not have to be refrozen, but may be kept in the refrigerator.)
Layer ingredients in sundae glasses alternating layers. Top with broken walnuts. Serve immediately.
Sprinkle last 5 seasonings on both sides of brisket. Place brisket in cake pan. Pour liquid smoke over meat and let set overnight. Seal with Saran Wrap. Pour off but a little liquid and wrap in foil and save liquid. Bake at 350° for 4 hours. The last 30 minutes add barbecue sauce and leave off foil.
Soak white bread in bouillon. Mash bread into meat. Pour both kinds of sauce into frying pan and mix well. Form meat into 1-inch balls and dip into cold sauce. Heat sauce on low heat and cook meatballs, turning until all sides are cooked. Simmer in sauce for about 2 hours or until sauce is thick, dark and glazed. Stir occasionally. Drain off fat.
Blend dry ingredients. Add oil and remaining ingredients. Blend well. Bake in a 9 x 13-inch greased pan in 350° oven for 50 to 60 minutes.
Preheat oven to 350°. Beat egg whites until stiff, but not too dry, adding sugar and salt as you beat. Fold in chips and nuts. Drop onto ungreased cookie sheet. Place in oven. Turn heat off and leave overnight or for several hours.
Place cheese, zucchini and onion in a large bowl. Mix the remaining ingredients in a separate bowl and add to the zucchini. Blend well. Lightly grease an 8 x 11 x 2-inch baking dish. Add the mixture and bake at 375° for 45 minutes.
Dredge meat well in flour, salt and pepper. Brown in oil in skillet. Add remaining ingredients, cover and simmer about 4 hours over low heat.
Beat egg whites until stiff. Slowly add sugar. Combine with nuts, baking powder, crackers, and vanilla. Mix well. Grease pie pan. Pour mixture in pie pan. Bake 20 minutes at 375°. Let cool completely. Top with Cool Whip. Serve.
In a medium bowl, combine sugar, mustard, salt, vinegar and onion juice. Beat in oil until thick and smooth. Stir in poppy seed.
In a medium bowl, stir together the buttermilk, yogurt, dill, cider vinegar and honey. Add remaining ingredients; stir until blended. Chill.
Combine milk and mustard. Set aside. Combine bread crumbs and spices on wax paper. Set aside. Rinse chicken breasts and dry. Dip into milk/ mustard mixture, allowing excess to drip off. Roll in bread crumbs. Place on cookie sheet sprayed with no stick spray; skin side up. Spray chicken again with no stick spray. Bake for 30 to 45 minutes until chicken juices run clear at 350°.
Place 18 of the waffles or cookies on your work surface. Spread 1 tablespoon of softened ice cream on top of the mini cookie or waffle and place another cookie or waffle on top of the ice cream. Smooth the edges of sandwich and place on a tray in the freezer. Repeat with remaining cookies and freeze. Makes 18 mini snacks.
Mix flour, crumbs, oleo and nuts; press into 9 x 13-inch pan. Bake 10 minutes at 350°, then cool. Cream the cheese with sugar and fold into the prepared Cool Whip. Pour into cooled crust and chill. Top with pie filling. Keep refrigerated.
Melt chocolate chips and milk over low heat. Remove from heat and add nuts and vanilla. Pour in a 8x8 inch pan. Chill until firm.
Brown bacon; put aside. Lightly brown onion, celery and green pepper. Cook potatoes and broth for 10 minutes. Add corn and milk; then add bacon, onion, celery and green pepper. Bring to a boil. Cook until potatoes are tender. Season with black pepper. Then garnish.
In nonstick skillet, saute onion and garlic in oil 5 minutes. Stir in parsley, basil and pepper; saute 2 minutes. In small saucepan, combine half of onion mixture, tomato sauce and water. Set aside. Add spinach to remaining onion mixture in skillet. Stir over medium heat just until spinach is thawed and warmed through. Remove from heat. Mix in Ricotta, 1 tablespoon grated cheese and salt. Fill shell with Ricotta mixture. Simmer tomato sauce mixture 5 minutes. Spoon half into shallow 1-quart baking dish. Arrange shells in dish. Spoon remaining tomato sauce over shells; sprinkle with cheese. Cover loosely with foil and bake at 375° for about 20 minutes.
Mix cheese, sugar, vanilla, juice and egg yolk. Spread 1 package rolls on bottom of 13 x 9-inch pan. Spread cheese mixture over. Lay other package of rolls on top. Brush with egg white. Bake at 375° for 20 minutes; cover with foil. Bake 10 more minutes.
Cream all ingredients except nuts. Add nuts and form into large roll. Chill. Slice and bake 10-20 minutes at 350°.
Cook butter, dates, coconut and sugar over low heat. Let come to a bubble and cook 6 minutes. Add the Rice Krispies and chopped pecans. Make small balls and roll in powdered sugar.
Bring milk to boil and set aside to cool. Beat eggs until frothy. Add sugar, salt, nutmeg, anise and vanilla extracts, then add milk that is cool. Place a half teaspoon of brown sugar in each custard cup. Pour milk and egg mixture into each cup. Place on a rack on top of a pan of water. Bake at 350° for 40 minutes or until firm.
Cream eggs, sugar and shortening. Add raisins and the dry ingredients and the boiling water. When cool, I spread a light glaze over. Bake at 375° for 20 minutes.
Cut hot potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for re-stuffing. With wire whisk, beat potatoes with cottage cheese, milk and onion. Spoon mixture back into skins. Sprinkle with paprika, parsley flakes and black pepper. Bake 10 minutes or until golden brown. Makes 8 servings.
Cut slice from tops of green or red apples; scoop out the inside pulp, leaving just enough to hold the skin in place. Fill the shells with salad mixture and serve on lettuce leaves. A little salad dressing may be put on top of each. The apple, cut in cubes, celery and nut mixture may be served on lettuce with salad dressing.
Mix all fruit together. Stir into pudding. Stir vigorously and chill.
Place chicken (seasoned) in a casserole dish (13 x 9 x 2-inch). Sprinkle mushrooms over chicken. Combine soup, sherry and sour cream; spread over chicken and mushrooms. Cover; cook in a 350° oven until tender. You can remove cover and brown chicken, if desired. This makes a delicious recipe to serve over rice or mashed potatoes.
Mix all ingredients. Form into balls. Cook on ungreased cookie sheet for 15 to 20 minutes at 350°. Serve warm.
In a 4-quart container, assemble all ingredients (except salt), taking care not to heat milk beyond scalding. Cook for 90 minutes over a low to medium fire, stirring occasionally, since the potatoes take the longest to cook. Add salt gradually until it suits your taste. Adjust other seasonings, if desired. Fresh vegetables and the leanest ham are recommended.
Heat oven to 375°. Spray 8-inch square pan with nonstick cooking spray. In medium bowl, beat margarine and sugar until well blended. Add egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cinnamon, allspice and milk; beat just until moistened. Stir in apple. Spread batter evenly in spray-coated pan. Sprinkle with pecans. Bake at 375° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly. Serve warm cake squares with Light Caramel Sauce. Makes 9 servings. Calories: 160. Fat: 6 grams.
Heat water and margarine to 120°. In a large bowl combine 3 cups of flour, yeast, sugar, salt, dry milk, eggs and warm water mixture. Mix well. Gradually add enough remaining flour to form a moderately stiff dough. Turn out onto floured board and knead for about 10 minutes until "blisters" form on dough, adding only enough flour to keep dough from sticking to board. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down and make into cinnamon rolls.
Combine first 5 ingredients. Combine last 4 ingredients and let stand for 10 minutes. Blend mixtures and add to wok.
Cook onion and garlic in oil until tender. Add chopped pepper. Add ground beef and cook until browned, breaking up lumps. Add herbs and spices; mix well. Add tomatoes and tomato paste. If chili gets too thick, add some water. Best served the next day with Italian or garlic bread.
Put cheese in bowl; mix until soft. Add sugar, a little at a time; blend on low. Add lemon juice and vanilla. Add 2 eggs at a time while you are still beating batter. Grease a spring-form pan. Pour thin batter into it. Fill another larger pan with cold water. Put spring-form pan into larger pan. Bake at 350° for 1 hour and 15 minutes. Shut off oven. Gently open oven door; leave in another 1/2 hour. Refrigerate for a few hours. Top with cherries or blueberries.
Put crackers in milk. Combine beef with crackers, salt, pepper, egg and onion. Shape in oval patties and brown in butter. Place in baking pan or dish. Stir 1/4 cup skillet drippings with flour. Dissolve cubes in water and add slowly until mixture thickens. Pour over steak. Bake, uncovered, 45 minutes at 325°.
Get a piece of boneless pork shoulder, 3/4 inch thick, that will roll up to be about 4 inches in diameter and about 1 foot long. Before rolling, combine nutmeg, caraway seed, salt and pepper. Rub the side that will be on the inside of the roll. Roll up meat and tie in 3 places with twine. Mix together the same amount of seasonings as before but adding the paprika. Rub the outside of the pork roll. Wrap in Saran Wrap and refrigerate overnight. Place roast in a roasting pan with the 1/2 cup water. Bake at 325° for 40 to 45 minutes per pound of meat. Turn roast to brown on all sides, adding water if needed. Meat will be done when a meat thermometer inserted in roast reads 185°. Make gravy from drippings in pan.
In a large bowl mix the first 4 ingredients. Then blend in remaining ingredients. Cover and chill at least 1 hour. Roll out and cut as desired. Bake at 400° for 6 to 8 minutes. Yields 4 dozen.
Mix sugar, cocoa, syrup, salt and milk. Cook on low heat until Crisco melts. Turn on high heat after it starts to boil, then boil for 2 minutes. Remove from heat; add vanilla and nuts. Place pan in cold water and beat until it thickens. Drop on wax paper by spoonfuls. Makes 2 or 3 dozen depending on their size.
Mix all together and pour into a greased baking dish. Bake for 30 minutes in 350° oven.
Combine tomatoes, celery, onions, pepper and salt. Let stand overnight. Drain in colander, but do not press. Place vegetable mixture in large kettle. Add sugar, brown sugar, pepper and spices (tied in a cheese bag) and vinegar. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Ladle into jars and seal; process in boiling water bath 15 minutes. Makes 5 1/2 pints.
Mix marshmallows, pineapple, coconut and sour cream together. Spoon into peach halves to serve.
Mix well. Pour over cabbage, let set overnight. Pour off liquid and it's ready to serve.
Boil pepperoni 5 minutes. Drain well. Saute onion in 1 1/3 tablespoons of oleo. Preheat oven to 350°. Pour rest of oleo into 11 x 7 x 2-inch baking dish. Toss spaghetti in oleo and add one can tomato sauce. Toss again. Add in order: 1/2 grated cheese, 1/2 pepperoni, 1/2 Mozzarella cheese, all mushrooms and all onion. Then sprinkle with oregano and basil. Add rest of sauce, grated cheese, pepperoni and Mozzarella cheese. Bake 20 to 25 minutes.
Preheat oven to 325°. In a large bowl, beat eggs at high speed until foamy (about 3 minutes). Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in nuts and chocolate chips. Pour into unbaked shell. Bake 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean and top is golden brown. Cool on wire rack. Serve with whipped cream or ice cream.
Preheat oven to 250°. Combine flour and garlic salt in bag; add chops and toss lightly until they are thoroughly coated. Brown chops in heavy skillet using just enough oil to cover bottom of the skillet. Arrange chops in shallow ungreased baking dish without letting them overlap. Sprinkle with basil. Cover closely with foil. Bake until tender, about 1 1/2 hours. Skim off all fat. Add wine or fruit juice. Remove cover and continue to cook until liquid bubbles.
Drain the chilled carrots and place in a flat dish. Add the onion rings and mix. Pour enough dressing to cover. Mix well and refrigerate. Serves 4 to 5 persons.
Melt 1 stick butter or margarine in an 8 x 8-inch pan. Layer the following ingredients in order listed over butter: graham crackers, chocolate chips, coconut, butterscotch chips, chopped pecans and condensed milk. Bake at 350° for 20 to 25 minutes. Cool, then cut into squares.
Cream sugar and oleo. Add eggs. Mix well. Add flour; mix. Add pecans and figs; mix. Add coconut. Mix. Add soda and vanilla. Mix well. Drop by teaspoon on greased cookie sheet. Bake 12 to 15 minutes at 350°.
Cut biscuits into quarters. Dip each piece into melted butter and layer 1/3 in a lightly greased 6 cup Bundt pan. Sprinkle with 1/2 of bacon, cheese, onion and green pepper mix. Repeat layers until all ingredients are used, ending with the biscuit layer. Bake at 350° for 25 minutes or until done. Yields 6 to 8 servings.
Cook carrots in salted water until tender. Drain; reserve liquid. Add water to make 1 cup. Make a sauce from margarine, cornstarch, 1 cup water and pineapple juice. Add salt and nutmeg. Fold in carrots and pineapple. Serve hot. (Works well to put in casserole and warm up next day in oven.) Serves 8 to 10.