HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, vanilla and salt and blend well. Gradually beat in sugar. Add flour, chocolate pieces and 3/4 cup walnuts; mix well. Press evenly in ungreased 15 x 10 x 1-inch pan. Sprinkle remaining 1/4 cup walnuts over top and press in lightly. Bake at 375° for 25 to 30 minutes or until golden brown. Cool, then break into pieces or cut into bars. Makes 1 3/4 pounds.
Mix all ingredients; pour into a 9 x 13-inch pan and freeze. Serves 16.
Beat together until well blended the eggs, sugar, salt, butter and syrup. Mix in pecan halves. Pour into unbaked pie shell (9-inch). Bake until set and pastry is nicely browned. Bake at 375° for 40 to 50 minutes.
Mix cake mix, eggs, oil, 1/2 cup sugar and sour cream together. Put 1/2 of mixture into greased and floured tube pan. Mix brown sugar, cinnamon and chopped nuts. Sprinkle on top of batter mixture. Pour in other 1/2 of batter mixture. Bake at 350° for 1 hour. Cool before taking out of pan.
In medium bowl combine sour cream and cream cheese; stir in onions, chilies, Jalapenos, salt & pepper. Spread 1 tortilla with 1/4c. cream cheese mixture. Top with another tortilla - continue spreading and stacking until 4 tortillas high. Top with another tortilla that has not been spread with cheese mixture. Make another stack with remaining tortillas. Refrigerate stacks in plastic wrap one hour. Cut each stack into 18 wedges. Dip in salsa or Picante sauce.
Crush cookies and mix with melted margarine. Line bottom of 9 x 13-inch pan with mixture. Prepare pudding with milk, mix in softened ice cream. Top with Cool Whip and sliced pieces of Heath bars. Cover and refrigerate overnight. Serve cold.
Mix thoroughly first 3 ingredients. Set aside. In large mixer bowl beat together sugar, butter, eggs and vanilla until light and fluffy. Add flour mixture and 1 cup milk alternately to beaten mixture; beat until blended. Fold in chopped pecans and chopped cherries. Turn batter into lightly greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven 55 to 60 minutes. Cool in pan 10 minutes. Remove from pan; cool.
Mix sugar and flour. Cream in butter, then add in milk and vanilla. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in coconut. Beat egg whites with 3 tablespoons sugar until stiff. Spread over pie and brown lightly.
Mix all together and then fold in chocolate chips. Bake at 350° for 55 minutes. Use a greased and floured Bundt pan.
In a large bowl, mix oats, raisins, milk and juice. Let stand 1 hour or refrigerate overnight. Line a 12 cup muffin pan with baking cups or use a nonstick muffin pan. Heat oven to 400°. Mix flour, baking powder and salt. Stir egg and oil in oat mixture. Add flour mixture and quickly stir with a fork just until moistened. Mixture should be lumpy. Spoon into muffin cups and bake 15 to 20 minutes until golden brown. Serve warm or cold. Muffins can be frozen and reheated before serving. Makes 12 muffins. Per muffin: 1 1/2 bread, 1 fat.
Cream oleo, powdered sugar, vanilla and water. Add flour and nuts. Form in small balls. Bake on ungreased cookie sheet for 20 minutes in a 300° oven. While warm, roll in powdered sugar.
In a large saucepan, stir together sugar and rhubarb. (Do not add water.) Cook gently until rhubarb is tender. Cool for 10 minutes. Stir in 1 package Jell-O. Pour into jelly glasses and cover with paraffin.
Preheat wok. Add 2 tablespoons salad dressing and fish fillets or chicken. Sprinkle 2 tablespoons chicken soup over fish or chicken. Watch closely and stir often. Just a few minutes before hot, add fresh or partially thawed frozen vegetables. Cover and let simmer until done.
Combine milk, boiling water, sugar, salt and shortening; cool to lukewarm. Dissolve yeast in warm water. Add to milk mixture with eggs. Mix well. Add 4 cups of flour and beat well. Stir in enough remaining flour to make a soft dough. Cover and let rise until doubled in bulk, about 1 1/2 hours. Turn dough out onto lightly floured surface and knead until smooth and elastic. Roll dough out to 1/2-inch thickness; cut with a 2 1/2-inch cutter. Brush tops of rolls with melted butter. Place in a lightly greased baking pan and let rise in a warm place until doubled in bulk, about 45 minutes. Bake at 400° for 15 to 20 minutes or until done well. Yields about 3 dozen.
Mix cabbage, pepper, celery, sugar and vinegar together. Mix spaghetti, egg, onion and mayonnaise, then combine and mix with hands.
Put into bowl first 5 ingredients. Add juice of lemon for flavor and consistency (also keeps avocado from turning black). Add salt and garlic powder. Combine all ingredients in bowl and beat with a fork.
Mix well. Dough is very stiff. Form into small balls. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes until lightly browned.
Bake cake mixture following package directions. Grease and flour 10 x 15-inch pan. Bake at 350° for 20 minutes. Cool.
Mix sugar, eggs and salt. Beat until lemon color. Add butter, flour and milk. Beat well and add vanilla and coconut. Pour into shell and bake 60 minutes at 325°.
In Dutch oven, slowly brown meat. Add remaining ingredients, except biscuits. Cover and cook slowly for 2 1/2 to 3 hours.
Combine broccoli, cauliflower, onion, green pepper, carrot and celery. Stir together mayonnaise, oil, vinegar, sugar and mustard. Stir into vegetable mixture. Cover and chill for 2 to 24 hours. Makes 8 to 10 servings.
Brown meat with 3 tablespoons lard or other oil. Put rest of ingredients together; add to browned meat. Simmer several hours. Serve over rice or chop suey noodles.
Mix all ingredients together. Form into loaves or in meat balls. Pour catsup or tomato sauce over top. For a snapper taste, use barbecue sauce. Bake at 350° for 1 hour and 15 minutes or until done.
Combine eggs, raisins and vanilla in a small bowl; let stand for 1 hour. Mix together margarine, sugars and dry ingredients. Mix well and then mix together with egg mixture. Add oatmeal and walnuts; mix well and then drop by spoonfuls on a greased cookie sheet. Bake at 350° for 10 minutes.
In a medium bowl, thoroughly combine cheese, eggs, bread crumbs, parsley, salt, pepper and nutmeg. Place 1/4 cup cheese mixture in the center of each chicken breast. Roll and secure with toothpicks. In a large skillet, thoroughly brown chicken on all sides in hot oil; drain fat. Pour spaghetti sauce over chicken. Simmer, covered, 45 minutes or until chicken is done. Serves 6.
Mix all together. Bake in 9 x 13 pan for 20 minutes at 350° then let cool.
Melt peanut butter and butter or margarine together in a medium saucepan. Remove from heat; pour in sugar, then crisp rice. Blend well and chill. Roll into desirable size balls.
Put in blender and blend until smooth and creamy. Use wherever you would use sour cream. Delicious on fruit.
Grease a square baking dish. Brown ground beef; drain. Mix sour cream, mayonnaise, cheese and onion; reserve. Combine biscuit mix and water until soft dough forms. Pat in pan, pressing dough 1/2-inch up sides. Layer beef, tomato and green pepper in pan. Spoon sour cream mixture over top. Sprinkle with paprika, if desired. Bake in 375° oven until edges of dough are light brown, about 25 to 30 minutes. Yield: 6 servings.
Generously grease and lightly flour bottom and sides of a 9 x 13 inch baking pan. Drain pineapple; reserve syrup. Reserve 1/3 cup crumbs for topping. In large mixer bowl, combine remaining wafer crumbs, 1/2 cup reserved pineapple syrup, dry cake mix, cream or milk and eggs. Blend until moistened; beat as directed on package. Pour half of the batter into prepared pan. Sprinkle with coconut. Spread drained pineapple evenly over coconut; sprinkle with chopped nuts. Spread with remaining batter, sprinkle with reserved crumbs. Bake at 350° 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes.
Mix above ingredients thoroughly. Dough must be able to hold together but not hard. Roll into 1 or 1 1/2-inch balls. May be stuffed in the middle with nuts, raisins or dates or leave plain. Bake at 350° for about 30 minutes or until golden. Let cool.
Mix cabbage and salt; let stand one hour. Heat sugar, vinegar, water and celery seed to boiling. Boil and stir one minute; cool to lukewarm.
Preheat oven to 350°. Mix all ingredients well. Put in well-greased Bundt pan. Cook 45 to 60 minutes, until done. Let cool. Ice with cream cheese icing.
Combine first 3 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until melted. Stir in black walnuts. Drop by teaspoonfuls onto waxed paper. Chill until firm. Makes 4 plus dozen.
Melt Velveeta cheese in double boiler; add tomato sauce, garlic, cumin and chili powder to melted cheese. Combine lettuce, tomatoes and crushed Fritos in large bowl. Add hamburger, green onion and green pepper. Pour hot mixture over salad.
Cream peanut butter, shortening, sugar and brown sugar. Add vanilla and egg and mix well. Add dry ingredients and mix well. Roll into balls and place in tassie pans (mini muffin pans). Bake at 350° for 10 to 12 minutes. Remove from oven and press peanut butter cup in the center of each cookie. Let cool completely. Remove from pan. These cookies are a family favorite that travels well. Yields 3 dozen.
Place all ingredients in blender container and blend for 30 seconds. Chill and serve in a chilled glass mug.
Put rice in bottom of 2-quart casserole. Mix soups with water and pour over rice. Dip chicken in melted margarine, then place on top of rice. Bake at 325° for 45 minutes or until done. Makes 6 servings.
Blend cream cheese with 4 tablespoons margarine and add the next 5 ingredients. Separate rolls and form 8 squares. Spoon 1/2 cup of the cream cheese mixture into center of each square. Fold over and seal. Brush tops with remaining melted margarine and sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes.
Dissolve jello and sugar in boiling water. Add cold water. Measure 3/4 cup jello and set aside. Add strawberries to the remaining jello. Stir gently until fruit thaws and separates and jello begins to thicken. Pour into a 6 cup mold. Chill until set, but not firm. Beat cream cheese until smooth. Gradually blend in remaining jello and vanilla. Spoon into mold over clear jello. Chill until firm.
Put meat into a 4-quart microwave safe casserole dish. Sprinkle with gravy mix. Add onion and enough hot water to cover meat. Cover casserole dish with lid. Cook in microwave 30 minutes at Medium. Turn meat over. Add carrots and potatoes to liquid. Cook covered in microwave 1 hour at Medium or until meat is tender. Remove from oven and let stand covered 10 to 15 minutes. Makes 6 to 8 servings.
Combine dry ingredients. Blend in butter, milk, eggs and vanilla. Pour into unbaked pie shell and bake 350° for 45 minutes or until firm. Top with meringue and brown slightly.
Mix chicken, soup and milk. Set aside. Melt butter in a saucepan; add celery and onion. Cook over low heat until onions are glazed. Remove from heat and stir in mushrooms. Stir in chicken and add to rice and soup; mix well. Put in 1 1/2 cups potato chips in bottom of buttered casserole. Line up chips along side of dish. Pour in mixture. Top with remaining chips. Bake at 325° for 35 minutes or until chips are rigid brown.
Boil 1 1/2 cups of water. Add to jello and dissolve. Add marshmallows and melt. Add pineapple with juice. Add apples and pecans. Gel.
Heat oven to 350°. In a large skillet cook and stir ground beef until light brown; drain. Add onions and green peppers. Cook and stir until tender. Stir in tomatoes, rice, chili powder, salt and pepper. Heat thoroughly. Pour into ungreased 2 quart casserole. Cover and bake 1 hour.
Dissolve water and yeast together. Add sugar and potato flakes. Leave out all day, then refrigerate. Feed starter on the fourth day.
Place layer of crackers on greased container. Add oysters and butter. Repeat layering, ending with crackers and butter. Beat egg and add to milk. Pour milk/egg mixture over casserole. Season to taste. Bake at 350° for 1 hour. Serves 6.
Remove and discard large outer leaves of cauliflower. Break cauliflower into flowerets. Arrange flowerets in a steamer rack; place over a small amount of boiling water. Cover and steam 4 minutes or just until crisp-tender. Transfer flowerets to a lightly greased 1 1/2-quart casserole.
Mix all ingredients except potato chips and put in large casserole dish. Crush potato chips and sprinkle on top. Cook at 350° for 30 minutes.
Combine all ingredients in a large bowl; beat at medium speed in an electric mixer until well blended. Pour into freezer can to "fill line" only. Freeze according to the manufacturer's instructions. Let ripen at least one hour prior to serving. Yields 5 quarts.
Halve any large potato slices. In a large bowl toss together the potatoes, carrots, celery, olives and radishes. In a small mixing bowl combine sour cream, mayonnaise, parsley, vinegar, salt, dillweed, mustard and pepper; mix well. Pour over vegetables, tossing to coat well. Store in an airtight container. Chill several hours or overnight before serving. Stir in additional mayonnaise, if necessary, for a more moist salad. Trim bowl with lettuce leaves, if desired. Makes 12 servings.
Mix meat, chili powder and flour; brown. Add onion and the remaining ingredients. Cook over low heat for 3 hours.
Mix together the cream cheese and salsa. Spread on 14-inch pizza plate. Top with lettuce, tomatoes and Cheddar cheese. Serve with taco chips.
Combine evaporated milk, sugar, egg yolks, margarine and vanilla in saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Add coconut and pecans. Beat until cool and thick enough to spread on cake.
Cook stuffing according to box directions. Wash mushrooms and remove stems. Chop stems and imitation crab meat into the stuffing. Stuff mushrooms with stuffing mixture; place in broiler pan with water. Bake at 400° until mushrooms are tender, checking often to add more water to the broiler pan. Remove mushrooms from the oven; drain off any water. Sprinkle mushrooms with cheese; bake until cheese melts.
Lightly brown beef. Add onion. Cook until tender, not brown; drain. Add corn, soups, sour cream, noodles, salt and pepper. Mix well. Pour into casserole dish. Mix melted butter with bread crumbs; sprinkle over top. Bake 30 minutes at 350°.
Heat oven to 375°. Beat eggs slightly; stir in remaining ingredients, except 3/4 cup cheese. Spread evenly in a 9-inch square pan. Bake for 25 to 30 minutes, or until top is lightly brown. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer, or just until cheese is melted.
Drain mushrooms and chop well. Add all but eggs and poppy seed. Spread mixture on each spread out roll/dough. Start at long side and roll up. Slice logs in 1 inch pieces. Put on greased baking sheet. Brush log with beaten egg, then sprinkle with poppy seed. Bake 10 minutes at 375°.
Heat oven to 325°. In a large bowl, combine cereal, oats, nuts, cinnamon and salt. In small saucepan, combine butter, honey and brown sugar. Cook over low heat, stirring constantly, until butter is melted and ingredients are well blended. Pour over combined cereal mixture; mix until thoroughly coated. Spread evenly in a 10 x 15-inch jelly roll pan. Bake 25 minutes. Sprinkle raisins over mixture; stir in gently. Continue baking for 5 minutes or until mixture is golden brown. Immediately spread mixture on aluminum foil or an ungreased cookie sheet. Cool. Store in tightly covered container in a cool, dry place. Makes about 7 cups.
Mix first 5 ingredients together and sprinkle over apples. Melt margarine and brown sugar. Bring to a boil and pour over apples. Put on top crust and bake at 400° for 40 minutes.
Combine the condensed milk and evaporated milk. Add the plain milk. Stir in the sugar and a pinch of salt. Mix well to dissolve the sugar. Add the cut-up or mashed fruit. Stir well.
Sift together flour, baking powder, soda and salt. Cream butter with granulated sugar and brown sugar until light and fluffy, scraping bowl several times. Add vanilla and eggs, beating well after each addition. Gradually stir in flour mixture. Stir in oats, raisins and pecans. Drop by tablespoons 2 inches apart onto baking sheet. Bake at 350° for 15 to 18 minutes or until lightly browned. Makes about 4 dozen.
Cover bran with boiling water. Meanwhile, cream sugar and margarine. Add bran mix, flour, soda, well beaten eggs and buttermilk; mix well. Bake in muffin pan at 400° for 20 to 25 minutes.
Preheat oven to 425°. Sprinkle bread bits over bottom of buttered 1-quart baking dish. Cover with cheese. Mix eggs, milk, mustard, salt and pepper. Pour over cheese. Bake for 20 minutes or until lightly browned on top. Serves 4.
Boil chicken and next 4 ingredients until chicken is tender. Remove chicken. Strain broth. Remove chicken from bone and cut into bite size pieces. If using fresh carrots, boil carrots, celery and onions in 2 c. chicken stock until tender. Drain, mix all veggies together. Prepare crust according to directions and roll out. Put bottom crust in casserole dish, brown in oven at 350°. Remove and cool. Put vegies in crust. Make roux with 4 Tbsp. oleo and 4 Tbsp. of flour. Add 2 c. stock, stir until thickened. Salt to taste. Pour over vegies.
Beat together first 4 ingredients. Add and blend well remaining ingredients. Bake at 350 degrees for 30 minutes. Frost with any kind of prepared frosting. This is the moistest cake ever!
Mash bananas and add juices and water. Freeze until solid. One hour before using, take out of freezer. Fill glasses half full of icy mixture and add 7-Up.
Boil potatoes until tender. Drain, reserving 1/4 cup water. Peel and cube. Saute onions in butter. Combine potatoes, onions, parsley, cheese, milk, water and salt. Cook until all vegetables are well blended. Makes 4 servings. The parsley can be omitted.
In a greased casserole dish or crock-pot, place 1 layer each of potatoes, carrots and onions in that order. Cover with browned ground beef. Add cream of mushroom and tomato soups (undiluted). Do not mix ingredients. Cover dish and bake in 350° oven for 1 hour.
Cream together shortening, margarine, sugars, eggs, vanilla and soda. (Dissolve soda in warm water.) Add flour, cream of tartar, salt and chocolate chips. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook the onion and green pepper in oil in a large frypan, until the onion is lightly browned. Add the tomatoes and water; heat to boiling. Add the uncooked rice, salt and pepper. Cover; cook over low heat until rice is tender, 25 to 30 minutes. Stir occasionally with a fork to keep from sticking. If the rice becomes dry, add a little more water. Drop eggs on rice. Cover; simmer 5 to 10 minutes, or until eggs are as firm as desired.
Cream butter, sugar, egg yolks and salt. Add pineapple and milk. Beat egg whites until stiff peaks form, then fold into mixture. Put in unbaked pie shell. Add top crust and bake at 375° to 400° for 45 minutes.
Mix; marinate chicken overnight. Bake at 350° for 1 hour or broil. Great party appetizers!
Mix honey with well beaten eggs. Cream the sugar, dry milk and butter. Add to honey-egg mixture. Stir in pecans and vanilla. Turn into an unbaked 9-inch crust and bake at 375° for 1 hour.
Melt margarine and add cracker crumbs, coconut, vanilla, chopped nuts, sugar and peanut butter. Mix thoroughly and press into small bars.
Spread ingredients one at a time as listed into a greased 9 x 12-inch pan. Do not stir. Bake 45 to 50 minutes at 350° or until done. Serve with whipped topping.
Brown ground beef; add sugar, salt, garlic salt and tomato sauce. Simmer 20 minutes. Chop onions and mix with sour cream and cream cheese. Cook noodles; drain.
Saute bacon and onion. Add cut up cabbage and tomato soup and juice. Add salt and pepper to taste. Cook in Dutch oven. Simmer until tender.
Beat eggs and sugar together 5 minutes. Sift baking powder with flour over pecans and add to eggs and sugar. Add cinnamon and extract. Drop on buttered pans and bake.
Mix all ingredients and bake 1 hour and 10 minutes in a 350° oven.
Mix together; cover and chill at least 2 hours. Good with crackers or veggies.
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, baking soda and salt. Mix well and cut in margarine until crumbly. Reserving 1 1/2 cups of mixture, press remainder into bottom of a 9 x 13-inch pan. Bake 15 minutes.
Brown chops in oil. Sprinkle with salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon into 13 x 9 x 2-inch pan. Arrange chops over mixture. Cover and bake at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Saute leeks and garlic in some vegetable oil until soft in an 8-quart pot. Add the Wondra flour mixture and stir until well blended. Add the remaining ingredients and fill pot with water until approximately 3/4 full. Bring to a boil. Reduce heat and simmer until thickened to desired consistency.
Unroll dough; press into greased 12-inch pizza pan. Cover with sauce, 1 cup Mozzarella and Provolone cheese, pepperoni, mushrooms and peppers. Sprinkle with remaining cheese. Bake at 425° for 15 to 18 minutes or until cheese is melted. Makes 4 to 6 servings.
Bring to a rolling boil for 20 minutes. Any kind of berries may be used, using the same amount of pineapple and sugar.
Peel onions and cut into even thin slices. Heat butter in a large skillet. Add onions and toss for a few minutes until coated with butter. Do not brown. Add vinegar, brown sugar and curry powder. Stir to blend well. Add parsley. Cook onions for about 5 minutes, covered, until almost tender-crisp. Remove cover. Cook onions for 2 to 3 minutes more until glazed. Season with salt, pepper and paprika. Add chile if desired. Serve onions hot as a side dish or cool as an appetizer. Or use onions as a topping for green or potato salads.
Pour boiling water over dates; add butter, salt, flour, soda and sugar. Beat in egg and nut meats. Blend well and place in greased, floured loaf pan; bake at 350° for 45 minutes.
Mix all ingredients well and pour into a 9 x 13 dish. Chill overnight before serving.
In a mixing bowl, combine cake mix, Cool Whip and egg. Beat with mixer on medium until blended. Batter will be sticky. Drop by teaspoonfuls into confectioners sugar. Roll lightly to coat. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Makes 5 to 6 dozen.
Stir together ingredients one at a time and garnish with fruit slices. Serves 10 (1-cup) servings.
Saute onion, parsley and mushrooms in 3 tablespoons margarine. Stir constantly until onions become soft. Mix in thyme. Place fillets in greased baking dish; pour sauteed ingredients over fish. Sprinkle with salt, pepper and lemon peel to taste. Pour wine over all. Dot with remaining margarine.
Add water according to package directions to make 1 gallon Kool-Aid. Combine with pineapple juice and chill. When ready to use, add ginger ale and sherbet.
Bring liquid and sugar to a boil and pour over jello; let congeal. Mix softened cream cheese, pineapple and nuts together and spread on top of jello.
Mix first 8 ingredients in a 1 1/2-quart casserole. Blend 1/4 cup cracker crumbs and 2 tablespoons butter or margarine. Sprinkle on top. Bake in 350° oven for 45 minutes. Serves 6.
Scrub potatoes thoroughly. Rub skins with oil. Bake at 400° for 1 hour, or until done. Allow potatoes to cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Spoon pulp into a mixing bowl. Add remaining ingredients, except paprika. Mash with a potato masher. Stuff shells with potato mixture; sprinkle with paprika. Bake at 425° for 15 to 20 minutes. Makes 8 servings.
Grease 13 x 9-inch pan. Heat oven to 425°. Mix Bisquick and water. Smooth dough into a ball on floured surface and knead 20 times. Pat dough on bottom and sides of pan. Cook hamburger and Italian sausage. Pour tomato sauce over dough. Add beef, sausage, mushrooms, onion and green pepper. Top with cheese. Bake for 20 minutes.
Cook rice in milk in double boiler until tender. Put in casserole. Add 4 small or 3 large eggs (beaten slightly), sugar, salt and vanilla. Sprinkle with cinnamon and nutmeg. Bake in pan of water one hour at 350° or until custard is set.