HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, margarine and pecans. Press into an oblong pan. Bake 20 to 30 minutes at 325°. Remove and cool in pan. Mix cream cheese, sour cream, sugar and vanilla. Fold in Cool Whip and spread mixture on crust. Top with pie filling and chill.
Season gar. Smoke 4 hours over ash or hickory. Remove and cut into 1-inch pieces. Melt butter and brown gar for 1 minute. Add the rest of ingredients. Cover and simmer for 15 minutes. To serve, pour desired amount of beans over rice. Add a few pieces of gar and sauce. Enjoy.
Brown meat and drain. Cook noodles. Combine all ingredients, saving 1 1/2 cups of cheese for topping. Bake at 350° until cheese melts. Makes 2 large pans.
In a very large bowl, mix first 3 ingredients and set aside. In a saucepan, combine the sugar, corn syrup and butter and cook to little more than soft-ball stage. Add vanilla. Pour over popcorn mixture and mix well. Spread on cookie sheet to cool.
Grease and flour pan well. Mix sugar and eggs well. Add other ingredients. Bake in four 1-pound coffee cans, halfway full.
Slice and spread cookie dough in pizza pan to cover the edges. Bake for 11 to 13 minutes at 325°. Cool. Beat cream cheese, vanilla and sugar together. Spread on cooled cookie dough. Then arrange fruit.
Heat tortillas in skillet, one at a time. Place 2 tablespoons of cheese, chicken and onion in each tortilla and roll. Place, seam side down, in 11 x 7 x 1 3/4-inch baking dish.
Butter a 9 x 13-inch baking dish. Do not stir ingredients. Place crushed pineapple with juice in bottom. Add blueberries. Sprinkle 3/4 cup sugar over berries. Pour cake mix over ingredients. Pour melted margarine over cake mix. Sprinkle 1/4 cup sugar over mix. Sprinkle nuts on top. Bake at 350° about 45 minutes.
Mix in above order, adding yeast after warm water. Add flour gradually. Makes large amount of dough. Bake at 350° for 25 to 30 minutes in medium size pans.
Melt chocolate in water, let cool. Sift flour and salt together; set aside. Cream butter. Add 1 1/2 cups of the sugar and continue creaming until light and fluffy. Beat in egg yolks. Blend in dry ingredients alternating with sour cream and vanilla. Dissolve soda in chocolate; stir chocolate mixture and coloring into batter. Beat egg whites until foamy. Gradually add remaining 1/2 cup sugar and continue beating until soft peaks form; fold into batter. Pour into 2 - 8 inch round pans (lined with wax paper). Bake at 350 for 40-45 minutes. Frost with White Icing Recipe (do add the peanut butter).
Mix all together well and pour into a well-greased casserole. Bake 1 hour at 325°.
Heat jam in saucepan until just melted. Cut cake in cubes and divide among 6 dessert dishes. Top each serving with jam, yogurt and fresh raspberries and serve immediately.
Split fish lengthwise. Place in greased baking dish. Sprinkle with salt and pepper. Cover with tomato sauce and diced onion. Bake in moderate oven, 350°, for 20 to 25 minutes.
Preheat oven to 350°. Spray an 8 x 8-inch pan with cooking spray. In large bowl, combine flours, brown sugar, spices, baking powder and soda. In small bowl, combine buttermilk, applesauce, molasses and eggs. Add to flour. Beat with electric beaters until mixed. Bake 30 to 35 minutes. Cool 10 minutes. Do not substitute all-purpose flour for whole wheat.
Wash apples. Cut into quarters. Core the apples, then cut the quarters into smaller pieces. Place on a serving tray. Put the cheese wedges in the center.
Beat cream cheese slightly; gradually stir in pineapple, 1 cup pecans, green pepper, onion, seasoned salt and chutney. Chill well. Shape into a ball and roll in remaining pecans. Chill until serving time. Serve with assorted crackers.
Mix sugar, butter, egg, vanilla and zucchini together, then dry ingredients need to be added. Drop dough onto cookie sheet. Bake at 300°. Cookies will be soft like. Sift powdered sugar over hot cookies.
Mix dry ingredients in large saucepan. Add milk. Cook until the thickness of gravy. Pour over homemade biscuits.
In large bowl, combine broccoli, onion, bacon, raisins and peanuts. In separate bowl, combine mayonnaise, vinegar and sugar. Pour over broccoli. Mix well and refrigerate overnight. The combination of ingredients is wonderful! Serves 4 to 6.
Mix everything together. Pour into buttered pie plate or casserole. Dot with butter. Bake at 350° for 30 minutes.
Combine soup, milk and pepper. In a 1 1/2-quart casserole, arrange alternate layers of potatoes, meat, onion and sauce. Cover and bake at 375° for 1 hour. Uncover; sprinkle with cheese and paprika. Bake 15 minutes more, or until potatoes are tender. Serves 4.
Mix all ingredients together in order. Drop by rounded spoonfuls on cookie sheet. Bake for 10 to 12 minutes at 350° temperature.
Dressing: In blender, blend parsley and shallot well. Add vegetable oil, olive oil, vinegar, mustard, sugar, salt and pepper. Blend well.
Preheat oven to 350°. Melt butter and sugar. Add eggs, meal, flour, vanilla, milk and nuts. Fill unbaked pie shell and bake 30 to 40 minutes. Check center to see when done.
Combine first 5 ingredients. Beat egg whites until stiff; fold into cornflakes mixture.
Brown beef, onion, garlic, salt, tomato sauce and ripe olives and set aside. Combine cottage cheese, sour cream and chilies. Place half of meat mixture, half of sour cream mixture, layer of cheese and layer of Doritos. Repeat. Heat in oven at 300° for 30 minutes.
Brown meat and onions. Add salt and pepper and cover with water. Let boil and turn to medium heat. Simmer. Add dash of red crushed pepper. Add 2 tablespoons cornstarch and 2 tablespoons Kitchen Bouquet. Then add the bell peppers, chopped. Cook 20 minutes and serve over rice.
Heat oven to 400°. Grease pie plate 10 x 1 1/2-inch. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in pie plate, top with chopped pepper. Beat milk, Bisquick and eggs until smooth, 15 seconds, blender on high or 1 minute with hand beater. Pour into pie plate. Bake 25 minutes.
Drain pineapple and heat juice to dissolve jello. Mix well and chill.
Stir together first 5 ingredients. Add remaining ingredients and mix lightly. Chill. Serves 6.
Remove fat. Blend spices and then beat in oil by drop. Use a rubber spatula and paint on lamb.
Dissolve yeast in lukewarm water. Sift dry ingredients together. Mix in shortening. Add milk and yeast. Roll out on floured surface; cut. Dip in butter. Place on greased baking pan. Let rise for about 30 minutes. Bake at 400° until brown.
Mix flour, baking powder, salt, milk and egg together. Dip apples into this mixture, then deep fry until brown. Sift confectioners sugar over drained apples.
Cream sugar and shortening with hand. Beat in one egg at a time with mixer. Add flour and milk, then vanilla and lemon. Cook at 350° for 1 hour and 15 minutes. Do not open door until time is up.
Let cream cheese sit at room temperature until soft. Mix all ingredients together and roll into ball. Roll ball in finely chopped pecans. Serve at room temperature.
Preheat oven to 400°. Spray roaster with Pam (then sprinkle bread crumbs over bottom-optional). In salted water cook noodles; bring to boil and cook for 2 minutes from the time the water starts to boil. Drain off water. Rinse very well to remove starch. Melt butter and mix into noodles. Peel and slice apples. Mix apples with sugar, cinnamon and lemon juice.
Mix butter and sugar. Sift flour with salt and mix with butter mixture just until dough will form (if using electric mixer, use low speed). Place 1/3 cup of the mixture in a small pan to use for crumb topping.
Beat egg whites until stiff. Add sugar and beat until very stiff. Set aside. Beat egg yolks and add milk, a little at a time. Add sugar, lemon juice, rind, salt and lemon extract. Add flour. Mix well. Fold in egg whites. Pour in buttered 9 x 13-inch glass baking dish. Set in pan of water and bake at 300° for about 1 hour. Cake will brown slightly when done.
Melt paraffin in microwave at 70% power for 2 or 3 minutes or until almost melted. Add butterscotch and microwave another 2 or 3 minutes at 50% power. Mix noodles and nuts into melted mixture. Drop by spoonfuls onto wax paper. Cool.
Mix potatoes, soup, salt, pepper, onion, sour cream, cheese and half of melted butter. Put in 9 x 13-inch baking dish. Toss corn flakes with remaining butter and spread over potato mixture. Bake in preheated oven at 350° for approximately 45 to 60 minutes, usually needs to be cooked an hour. Serves 10. Serve hot.
Using an electric mixer, combine all ingredients to make a soft dough. Divide into quarters, and roll each piece into a log about 1 inch in diameter. Wrap in waxed paper, and refrigerate until firm, at least 2 hours.
Separate beef ribs. Set aside. Heat and stir remaining ingredients until sugar dissolves. Let cool. Marinate ribs in sauce for two hours or overnight. Next day, lift ribs from marinade, gently shaking off excess. Barbecue, basting occasionally with remaining marinade. Makes 6 servings. (Sauce is also good for Teriyaki Steak.)
Clean leeks. Discard green tops. Cut in half lengthwise. Clean mushrooms; cut in half. Clean zucchini; cut into 3-inch pieces and into 1/2-inch slices (also carrots and green beans).
Mix all ingredients well. Bake at 350° for 20 minutes. Serve with crackers.
Mix all ingredients together. Place in buttered casserole dish, cover and bake at 350° for 1 hour. Good served with ham or turkey.
Blend crumbs, 1 tablespoon sugar, cinnamon and butter together. Press in a 9-inch pie plate using smaller plate to press down. Add egg yolks, 1/2 cup sugar, 1 teaspoon vanilla and lemon juice to smoothly beaten cream cheese. Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Turn into crust. Bake at 375° for 25 minutes. Cool. Combine 1 teaspoon vanilla, sour cream and 3 tablespoons sugar; spread over cooled cake. Return to oven. Bake for 5 minutes longer. Cool.
Layer top with the Hellmann's mayonnaise and the sugar. Cover with grated cheese.
Mix well and pour in graham cracker crust; chill. Makes 2 pies.
Press graham cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter firmly into a 13 x 9-inch pan. Chill 15 minutes.
Drain cherries; cook pineapple, cherries, flour and sugar until thick. Remove from heat. Add dry jello and let cool. Add chopped bananas and nuts. Put in graham cracker crust and let set in refrigerator. Top with whipped cream. Makes two 9-inch pies.
Wash chops and pat dry. Sprinkle with seasoned salt and pepper, then dip in flour, covering both sides. In large skillet, with a little oil on bottom (about 1/4 cup), brown chops on both sides. Pour off oil; add tomato sauce and water. Cook on low heat for 30 minutes. Add kidney beans; cook 15 minutes more or until chops are done.
Cook rice according to directions. Melt oleo in skillet and add broccoli and onion. Saute for 15 minutes. Stir while cooking. Mix Cheez Whiz, soup and milk and add to broccoli. Add together with rice. Place in baking dish and bake at 400° for 25 to 30 minutes.
Mix ingredients in the order given. Bake at 350° in greased and floured cake pans.
Mix sugar, cinnamon and salt together. Beat egg white and water until soft peaks form. Add nuts to egg mixture and mix well. Add sugar mixture. Place on greased cookie sheet. Bake at 250° for 1 hour stirring every 15 minutes.
Blend first 3 ingredients. Spread in a 12-inch dish or platter. Scatter shrimp over cheese mixture. Add layer of seafood sauce, then cheese, onions, tomato and green pepper. Cover until ready to serve. Serve with crackers. (Best eaten on the day it's made.)
Cut chicken breasts in half. Mix together the Wesson oil, oregano, soy sauce, ginger and garlic. Place chicken in shallow baking dish and pour sauce over chicken. Bake at 350° for 1 hour. Baste or cover. Serves 6.
*I used 1 1/2 teaspoons of pumpkin pie spice. Also, the recipe says to peel the apples; I didn't.
Melt butter in boiling water. Add flour and salt, all at one time; stir vigorously. Cook, stirring constantly, on medium low heat until mixture forms ball and doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time; beat hard after each addition until mixture is smooth. Form puffs on cookie sheet, about a heaping teaspoonful (don't mash down), 2 inches apart. Bake at 450° for 15 minutes; reduce heat to 350° for 25 minutes. Should be a nice, golden brown. Take toothpick to let air out. Take extra strings. Fill with Cool Whip, whipped whipping cream or pudding.
Bake in 400° oven for 20 to 25 minutes. Makes 12 medium muffins.
Heat oven to 375°. Combine all ingredients, except almonds. Mix well. Spoon mixture into ungreased 8-inch baking dish. Sprinkle with almonds. Bake at 375° for 15 to 20 minutes, or until hot and bubbly. Serve hot with crackers.
Place carrot pieces in blender bowl. Cut 1-inch off a raw celery stick and place in blender bowl. Add garlic to blender bowl. Add ginger powder to blender bowl. Add cayenne pepper to blender bowl. Place all concentrated juices and other ingredients in blender together. Add distilled water to fill blender bowl. Blend for a few seconds. Add Vegit (an all vegetable seasoning) as desired (optional). Conversely, this drink may not be the most palatable, however, it is certainly therapeutic in its design.
In a mixing bowl toss first 6 ingredients. In a small bowl, combine all remaining ingredients, except lettuce leaves. Pour over turkey mixture and mix gently. Chill. Serve on a bed of lettuce if desired. Yield: 4 servings.
Cook spaghetti and drain. In a skillet, brown the beef. Stir in tomatoes, tomato paste and sauce mix. Simmer about 10 minutes, stirring occasionally. Remove from heat and stir in Cheddar cheese. Return to low heat to melt cheese, if necessary. Serve over spaghetti. Sprinkle with grated Parmesan cheese. Makes 4 to 5 servings.
Mix soups and rice in greased baking dish. Add chicken pieces on top. Sprinkle chicken pieces with paprika. Bake 2 hours at 350°. (Ovens vary; keep checking to make sure when chicken is done and that the rice is not becoming too dry.) An extra can of mushrooms can be added if you like.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.
Brown beef with onion; drain. Add chili beans, tomato sauce, stewed tomatoes and soup. Add chili powder to taste and simmer on low heat for 3 hours.
Heat in pan on stove: sugar, corn syrup. Heat to dissolve sugar. Off heat, add peanut butter and mix. Add Special K cereal. Spread in 9 x 13-inch pan (ungreased); sprinkle with chocolate chips. (May need to bake 3 to 5 minutes at 350° to melt chocolate.) Spread chocolate over top. Refrigerate. Cut into small squares when cooled.
Mix the whipped milk with the sifted sugar, adding hot oleo. Add coconut and chopped nuts. Drop onto waxed paper in medium size balls. Let set 1 hour.
Make graham cracker crust with melted margarine and crackers in a 9 x 13-inch pan. Beat eggs and soft margarine until light. Add powdered sugar and vanilla. Beat good and spread mixture over graham cracker crust. Refrigerate for 30 minutes. Add drained pineapple on top. Slice bananas and put on top of pineapple. Spread Cool Whip on top. Garnish with cherries and nuts. Serves 14.
Mix all ingredients together; pour into a 2 quart casserole and bake 40 minutes at 350°. Serve hot.
Drain cherries and set aside juice. In a saucepan, melt butter and add juice from the cherries; mix well. Add cornstarch and sugar. Stir until smooth. Heat, stirring constantly, until clear and thickened; remove from heat. Add cherries and almond extract. Put cake on individual plates. Pour sparkling cherry sauce over slices.
Combine flour, baking soda, salt, baking powder, cinnamon and nuts. Set aside. Beat eggs slightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until moistened. Spoon batter into two well-greased and floured loaf pans. Bake at 350° for 1 hour. Cool 10 minutes. Remove from pan.
Sort and wash beans and place them in a large pot and cover them with water. At this point you can let them soak overnight or cook them overnight. I prefer the latter. Add all the other ingredients, cover pot and bring to a boil. Then reduce heat and simmer on low heat all night or day. Check the water and stir occasionally.
Place all ingredients in a large saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes. Yields 8 servings. Has 250 calories, 2 g fat.
Follow directions for making graham cracker crust off of package. Press firmly into a greased 8-inch cake pan (spring-form pan is best). Bake for 8 to 10 minutes in 350° oven.
Dissolve jello in yogurt. Mix well. Fold in Cool Whip. Pour into graham cracker pie crust and refrigerate overnight.
Shred or thinly slice onions and cabbage. Combine the first 6 ingredients and bring to a full boil. Alternate cabbage and onions in a large bowl. Pour hot dressing over and cover tightly. Refrigerate at least 24 hours before using. Keeps for weeks in refrigerator.
In a mixing bowl, beat margarine and cocoa powder until margarine is softened. Gradually add 1 1/2 cups powdered sugar, beating well. Slowly beat in 3 tablespoons skim milk and vanilla. Slowly beat in 1 1/2 cups powdered sugar and additional skim milk, if needed, to make of spreading consistency. Makes 1 cup.
Soften gelatin in cold water. Combine spices, salt, pumpkin, milk and 1/2 cup of the sugar. Add beaten egg yolks and blend. Cook over low heat until slightly thickened, stirring constantly. Remove from heat and add gelatin. Stir until dissolved. Cool and chill until partially thickened. Whip egg whites with the remaining sugar. Fold into pumpkin mix. Turn into baked pie shell. Refrigerate.
Blend all ingredients well. Shape into 1-inch balls and bake at 325° for 20 minutes on lightly greased cookie sheet. Makes about 100.
Mix margarine, sugar, milk and cocoa together. Bring to a boil and let boil for 3 minutes. Remove from heat and add oats, vanilla and nuts. Drop by spoonful onto waxed paper.
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl and add pudding mix. Beat with wire whisk until well blended (1 to 2 minutes). Mixture will be thick. Stir in pumpkin and spices with whisk and mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional Cool Whip (and nuts, if desired). Serves 8.
Cook potatoes in water about 10 minutes. Saute leeks and onion in oil until golden. Add to potatoes and stir in milk and seasonings. Simmer until the flavors are blended (about 15 minutes). Add parsley and heat almost to boiling, stirring frequently. Enrich soup with cream and serve hot.
Brown hamburger, onion and celery. Add cream of mushroom soup. Cook for 1/2 hour. Line a 9 x 13-inch pan with the hamburger mixture. Put mashed potatoes on top of hamburger mixture. Line top of potatoes with any kind of cheese to your liking. Bake in oven at 325° for 1/2 hour.
To eggs, add all other ingredients, except only add half of package of dates. Pour batter in 9 x 13-inch pan; press rest of dates evenly on top of batter in the pan. Bake at 350° for 30 minutes. Sprinkle with confectioners sugar; cut into strips when cool.
Grease 13 x 9 x 2-inch pan. In 3-quart microwave dish, stir Karo syrup, sugar and peanut butter until blended. Microwave on High 3 to 5 minutes or until entire surface is bubbly. Add cereal; toss to coat well. Press into pan. Cool and cut into squares. Makes 32 squares.
First-layer of lettuce. Second-layer of cauliflower. Third-crumble unthawed green peas. Fourth-spread mayonnaise over all above ingredients, except the seasoning. Add the seasoning mix as directed on the package to above ingredients. Sprinkle with Parmesan cheese on the top. Refrigerate overnight.
Simmer boiling water, rice, butter and salt for 15 minutes. Add scalded milk to rice mixture and simmer 15 more minutes. Add beaten eggs, sugar and vanilla. Cook for 3 to 4 more minutes. Pour into serving bowl. Cinnamon may be sprinkled on top.
Cream the butter and sugar. Add eggs, one at a time. Stir in flour and soda to batter. Mix well. Add sour cream and vanilla. Bake in a greased tube pan at 350° for 1 hour. Check for doneness.
Brown meat; add next 6 ingredients with meat. Simmer 1 hour until thick. Boil noodles. Combine cottage cheese with eggs, salt, pepper, parsley and Parmesan cheese. Layer 1/2 noodles, 1/2 cottage cheese mixture, 1/2 Mozzarella cheese and 1/2 meat mixture. Repeat. Bake at 375° for 30 minutes. Let stand 15 minutes before cutting. Use 9 x 13-inch pan.
Blend together eggs, oil and sugar. Sift together flour, salt and soda and add to mixture. Add walnuts, apples and vanilla. Bake 1 hour at 350° in large oblong pan.
Combine all ingredients and bring to a boil. Boil for 1 minute. Do not overcook. Cool and spread over cake. This is excellent over ice cream for hot fudge sauce. Double the recipe for a 9 x 13-inch loaf cake. Cut the cake and pour the icing on cake while hot.
In saucepan, melt peanut butter and butter. In large bowl, combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands. Form into 1/2-inch balls. Chill until firm. Melt butterscotch pieces and chocolate pieces in separate double boilers. Dip half the candies in each coating; swirl tops with back of teaspoon. Place on waxed paper lined baking sheet. Chill. Makes about 100.
Dissolve jello in 2 cups hot water. Add fruits and their juices and pecans. Congeal mixture in 9 x 12-inch glass cake pan. Whip cream cheese and sour cream with sugar; spread smoothly over congealed salad. Sprinkle chopped nuts on top. Chill and serve.
Cream the cheese. Mix in the dry mix and the breast of chicken. Shape into a ball and roll in finely chopped pecans. Chill and serve with assorted crackers.
Saute onions for 5 minutes. Remove from oleo. Add livers and saute for 10 minutes. Grind livers, onions and eggs in food grinder or chop fine by hand. Add seasoning. Chill. Serve on lettuce or on crackers. Good at parties!
Marinate beef with soy sauce, sesame oil and cooking wine. Heat peanut oil in preheated wok. Quickly stir-fry beef until meat changes color. Pull beef up on the side of the wok to stop it from cooking. Add water to wok and place broccoli along sides of wok and steam with the lid on the wok for 4 to 5 minutes. Remove excess water from the wok. Pull all the food down into the center of the wok and stir-fry for 1 to 2 minutes. Serves 5 to 6.
Mix together butter, 2 cups flour and confectioners sugar. Press in 9 x 13-inch pan. Bake at 325° for 15 minutes.
Clean and cut broccoli into florets. Clean and cut green pepper into pieces. Cut cheese into bite-size pieces (I use Longhorn cheese). Add grated carrot. Cut hard-boiled eggs into pieces. Add bacon.
Layer crushed Doritos on bottom of 9 x 13-inch baking dish. Pour chicken broth over this. Layer cubed chicken, onion, pepper and 1/2 cup cheese. Blend soups with chili powder and pour over cheese. Chop Ro-Tel tomatoes and pour over soups. Sprinkle remaining cheese on top. Bake 45 minutes at 350°.
Put all in blender and mix well. Pour on platter and cool. Top with onion, peppers, tomatoes and cheese. Serve with tortilla chips.
Mix by hand. Pour into greased Bundt pan. Bake 1 hour at 350°.
Oil and flour 9 X 12 inch pan; bake 1 hour at 350 degrees.
Boil raisins in water until water is almost gone. Cool. Cream together shortening, sugar, vanilla and eggs. Add to raisins. Sift flour and soda together and add to cookie dough. Drop onto cookie sheet and bake 10 minutes at 400°. Makes 5 dozen.