HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a stiff dough and cover with water. Let soak 1 or 2 hours or overnight.
Prepare cake mix as directed. Bake in a 13 x 9-inch cake pan. When cake is done, prick cake with fork while still warm. Pour pineapple and juice over warm cake. Blend pudding with milk and beat in cream cheese (small amount at a time). Spread over pineapple. Cover with Cool Whip. Garnish with nuts and coconut. Refrigerate until serving time. The longer the cake is refrigerated, the better the flavor.
Stir until dissolved the water, salt, sugar and yeast, then add slightly beaten eggs and shortening. First mix with spoon, then with hands; add potatoes and flour. After mixing thoroughly, place in refrigerator about 2 hours before baking. Shape into desired shape. Cover and let rise until light or double in size. Bake at 400° until golden brown, about 12 to 15 minutes. Makes 4 dozen or can be used in smaller quantities and will store about 4 days in refrigerator.
Hand mix meat, onion, garlic salt and pepper, egg and oatmeal. Shape into loaf and place in 9 x 13 inch pan. Top loaf with tomato paste. Bake at 350° for 1 to 1 1/2 hours, until browned.
Preheat oven to 325°. In a large bowl, combine cream cheese, sugar and vanilla; beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped cream, if desired.
Sift flour, cinnamon, nutmeg and allspice together 3 times. Cream shortening, sugar and eggs until fluffy. Sift dry ingredients into tomato soup, alternating small amounts, beating thoroughly after each addition. Last add nuts and raisins. Bake at 350° for 50 to 60 minutes or until done. Let stand 24 hours before cutting. Cover with cream cheese icing or caramel icing, whichever you prefer.
Combine juices and water in bottom part of percolator. Place all other ingredients in basket of percolator. Perk 5 to 10 minutes. This makes a delicious drink for a party or just to serve on cold days at home.
Combine butter, crumbs and sugar. Press firmly on bottom and up sides of pie dish. Chill. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened milk until smooth. Stir in lemon and vanilla. Line crust with bananas. Pour filling over. Chill 3 hours before serving. Top pie with rest of bananas.
Cut peaches in halves and remove seeds; do not peel. Put 1 teaspoon brown sugar and 1 teaspoon butter on each half. Broil for about 20 minutes. Serve as vegetable with steak or fish.
Bring cherries and juice, water and sugar to a boil. Stir in Jell-O. Cool. Add other ingredients and refrigerate until set.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Beat all ingredients except pie filling 15 seconds in blender on high or 1 minute with hand mixer. Pour into plate. Spoon pie filling evenly over top. Bake about 25 minutes. Top with streusel. Bake until streusel is brown, about 10 minutes longer.
Blend together the cake mix, 2 eggs and softened butter. Spread into a greased 9 x 13-inch pan. Beat together the 2 remaining eggs, sugar and softened cream cheese. Put on top of first mixture. Bake at 350° for 30 to 40 minutes or until golden brown.
Combine all ingredients, except salad dressing. Toss until well mixed. Add dressing. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Drain before serving.
In a greased 9 x 13-inch baking dish, alternate layers of potatoes, onion, carrots, celery and ground beef. Cover with tomato soup and mushroom soup.
Fry bacon and onion until bacon is very crisp. Add water from 1 can of hominy to bacon and continue to cook about 5 minutes. Discard liquid in other can of hominy. Add both cans of drained hominy to bacon mixture and cook over medium heat for 20 minutes.
Mix all soups with beef. Bake at 300° for 3 hours. Serve on cooked and drained noodles.
Cook noodles as directed on package. Drain and place in large bowl. Fry onion in margarine and add to the noodles. Add cheese, sour cream and sugar; mix well. Lastly, add beaten eggs and transfer to a casserole. Bake in a 350° oven for about 40 minutes. Sprinkle top with graham cracker or bread crumbs. Serve in squares.
Put together all ingredients except flour, baking powder and baking soda in a saucepan and bring to a boil. Boil 3 minutes. Let cool. Add dry ingredients. Mix well. Put into glass loaf pan. Bake at 350° for 45 minutes to one hour.
Heat oven to 350°. Slice 1/4 inch from stem end of each tomato. Scoop out pulp and seeds. Place tomatoes in 1-quart baking dish. Cook broccoli with onion according to package directions; drain. Stir in remaining ingredients except Parmesan cheese; mix well. Fill tomatoes with broccoli mixture. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until heated through. Makes 6 servings.
Heat oven to 450°. Cut meat into 1-inch pieces. Run cold water over peas just until broken apart; drain. Tear off 4 pieces of heavy-duty aluminum foil, each 18 x 15 inches. On center of each piece, place 1 carrot (thinly sliced), 1 potato (cut into quarters) and 1/4 of the meat. Stir together mushroom soup and onion soup mix; spoon over meat. Top with peas. Wrap securely in foil; place on ungreased baking sheet. Bake for 50 minutes, or until meat is tender. Garnish with 2 cherry tomatoes, halved. Serves 4.
Melt butter in saucepan. Add cocoa and stir until smooth. Cool. Add sugar and eggs, one at a time, to mixture in saucepan. Add remaining ingredients. Mix and turn out onto lightly greased 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes.
Sift flour, sugar, baking powder, salt and soda. Stir shortening until soft. Add flour mixture and 1 cup milk. Mix to dampen flour. Beat 2 minutes at medium speed of mixer or 300 strokes by hand. Add remaining milk, eggs, chocolate and food coloring. Beat 1 minute longer. Bake at 350° in 3 (8-inch) pans for 30 to 35 minutes.
Mix all ingredients and pour into cupcake paper in large muffin tins. Bake at 450° for 10 to 15 minutes.
Drain apricots, reserving liquid. Combine brown sugar, cornstarch, salt, cinnamon and orange rind. Blend well. Gradually add apricot syrup, stirring constantly. Bring to a boil over medium heat and boil 2 minutes. Add apricots, butter and pecans. Stir until butter is melted. Halve sweet potatoes and arrange in lightly greased 1 1/2-quart shallow baking dish. Cover with apricot sauce. Bake, uncovered, in 375° oven for 25 minutes.
Combine mayonnaise, sour cream, vinegar and Worcestershire sauce until mixed. Toss with vegetables, salt and pepper. Chill well. Serve.
Cream cheese and mayonnaise. Add grated sharp Cheddar cheese, minced garlic clove, Worcestershire sauce, pepper, horseradish (cream-style) and crab meat, drained well. Form in ball and refrigerate a few hours. Serve with crackers.
Thaw bread in refrigerator overnight. Cover; let stand on floured surface at room temperature 1 hour. Reserve 1 tablespoon egg for glaze. Combine remaining ingredients; mix lightly. Shape into a 4 x 9-inch loaf. Place loaf in shallow baking dish. Bake at 350° for 45 minutes. Drain. Press dough onto bottom of a greased jelly roll pan. Place loaf in center of dough. Fold dough ends over loaf. Tuck ends in to cover entire loaf. Brush top and sides of loaf with reserved egg. Bake at 350° for 30 minutes or until golden brown.
First...you saute the onion, garlic and bell pepper in the bacon drippings, using a large, deep pot or pan. Add the 2 small tomatoes (cubed) near the end, for just a few moments. Add the canned tomatoes, tomato sauce, paste and catsup. Blend in all seasonings; reduce heat and allow to simmer.
Cook the macaroni according to the package directions, except omit the salt. Drain. Meanwhile, cut half of the pepperoni slices in quarters; set aside. In a large skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off excess fat. Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt and onion salt. Stir in the cooked macaroni and quartered pepperoni slices.
Grind together tomatoes, peppers and onions. Add salt, let stand 5 hours, then boil 15 minutes and drain. Boil next 5 ingredients 2 minutes. Strain. Add to first mixture with mustard and celery seed. Bring to boil and jar.
Mix lemon juice, sugar and sour cream together. Add remaining ingredients. Can be frozen and used as a dessert.
Place chicken on bottom. Place broccoli (blanched) on top of chicken. Blend soup, milk, mayonnaise, mustard and lemon juice. Pour on top of broccoli and chicken. Sprinkle shredded cheese. Add bread crumbs (optional). Bake at 375° for 45 minutes.
Place wings in baking pan. Peel and grate onion; mix with chili sauce, vinegar, oil, sugar, Worcestershire sauce, salt and pepper. Stir well. Pour over wings and bake about one hour or until done at 375°. Pour off fat and serve while hot.
Drain all fruit well. Mix Cool Whip, condensed milk and lemon juice together. Add nuts, coconut and apples. Add all the rest of the ingredients. Chill 1 hour.
Mix all ingredients except chocolate chips. Form into balls. Let stand until they dry out some. Melt chocolate chips in saucepan. Dip balls; set on wax paper to cool.
Place chicken in shallow dish or plastic bag. Pour dressing over chicken. Cover. Marinate chicken in refrigerator 1 to 8 hours. Drain. Dip chicken in combined bread crumbs and pecans. Press to coat. Cook chicken in margarine in large skillet over medium heat, 5 to 6 minutes on each side, until tender.
Remove skin off chicken and cut into pieces. Brown onion and garlic in olive oil. Add chicken and spices. Brown chicken on both sides. Add crushed tomatoes and cook for 2 to 3 minutes. Add wine, water, bouillon and mustard. Bring to a boil. Reduce heat and cook on low for 30 minutes in a covered pot. Simmer for another 5 minutes and serve with rice. Serves 4.
Combine chicken, celery, grapes, pineapple and mandarin oranges; toss well. Combine mayonnaise, sour cream, salt and pepper. Add to chicken mixture, stirring well. Chill several hours before serving. Sprinkle almonds on top.
To 1 can Ro-Tel tomatoes and green chilies, add cheese, which has been melted in a double boiler (for additional thickness, add more cheese). Mix together. Serve warm as dip with corn chips, tortilla chips or crackers.
Mix hash browns, onion, soup and sour cream. Spread into casserole dish. Melt 1 cup butter and add to crushed Ritz crackers. Mix and spread on top. Bake for 1 hour at 350°.
Mix jello with 2 cups boiling water. Drain pineapple and oranges. Measure fruit juice and add enough water to make 2 cups. Add to jello, along with the fruit. Congeal.
Brown the roast well with salt and pepper. Combine all remaining ingredients; pour over browned meat. Cover; simmer for 4 or 5 hours at 250°. Tear meat and simmer one more hour. Great sandwiches.
Slightly beat eggs; add sugar, salt and vanilla. Slowly add scalded milk and pour on cubed bread in a casserole. Sprinkle with nutmeg. Put pudding in a pan of hot water and bake at 350° for 1 hour or until done (could take a little longer or a little less time).
Combine milk and 2 pints of sherbet. Beat until smooth. Add chilled and carbonated beverage and stir until blended. Spoon remaining sherbet on top. Makes 28 (1/2 scoop) servings.
Measure milk in pan. Add sugar, salt, oil or butter. Dissolve yeast in lukewarm water. Set aside for 5 minutes. Warm milk mixture to lukewarm. Then add yeast. Add enough flour to make a pretty stiff dough. Grease the top and let rise double in pan for about 1 hour. Turn out on floured board and work down. Shape into rolls. Let raise again. Grease the tops and bake at 400° until golden brown.
Brown hamburger and onion. Add beans (pour off liquid). Add condiments and bake for 40 minutes in 350° oven.
Combine milk and flour. Cook until thick. Cool. With mixer, beat oleo, shortening and sugar. Add cool milk. Beat until light and fluffy. Add vanilla.
Cream margarine and sugar. Add eggs, pumpkin and water, blending well. Sift dry ingredients together, then sift into pumpkin mixture, stirring to blend. Add nuts. Pour into 2 (9 x 5 x 3-inch) greased loaf pans. Bake in a 350° oven for 55 to 60 minutes. Let cool in pans slightly; remove from pans and cool loaves on wire racks. Yield: 2 loaves.
Cream together sugar, shortening and eggs. Add dry ingredients and milk alternately. Stir in berries and cinnamon. Divide into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Add milk (instead of water) to cake mix, using the same amount as box instructs for water. Add vanilla and chopped nuts. Grease and flour a 9 x 13-inch pan. Pour batter into pan. Do not bake. Cover pan with foil or tight fitting lid and freeze overnight. The next day, combine brown sugar, cocoa, boiling water and flavoring or vanilla, stir well. Preheat oven to 350°. Take cake from freezer, remove foil and pour cocoa mixture over frozen cake. Immediately bake for one hour or until done. Cool. Refrigerate if you like. Cut into squares. Remove squares with cake server and place upside-down on plate. Top with whipped topping.
In crock-pot, put butter in first. Place all ingredients in crock-pot. Add milk to desired consistency (usually I finish filling the crock-pot). Cook on low all day or on high for 3 hours.
Mix all dry ingredients; then add wet ingredients. Stir well. Fill muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes. Yield: 40 to 60 muffins.
In a 10-inch skillet on medium-high heat, brown chicken in butter for 10 minutes. Spoon off fat. Stir in soup and milk. Add broccoli and pepper. Heat to boiling. Reduce to low; cover and cook 10 minutes or until chicken is no longer pink. Garnish with cherry tomatoes and sage.
Cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs. Beat well. Combine flour, baking soda and salt. Gradually beat into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until brown. Cool slightly. Remove from sheets. Makes 6 dozen.
Combine in large mixing bowl: cake mix, gelatin, 1/2 cup strawberry juice and oil. Beat two minutes at high speed. Add eggs, beat one minute. Then add 3/4 cup drained strawberries, beat one minute. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes or until done.
Bake chicken, uncooked, for 30 minutes. Dissolve bouillon in water and add saffron; stir until dissolved. Stir in onions, bay leaves, parsley and 4 teaspoons salt; heat to boiling. Remove pans from oven. Remove chickens. Drain fat from pans.
Beat egg and sugar; combine with water. Let come to almost boil. Combine flour and vinegar and stir well; combine vinegar combination with sugar, egg and water. Stir continuously until almost clear. When sauce is clear (sticky), pour over the apples and cabbage already cut and in bowl.
Boil quartered potatoes until done. Pour remainder of ingredients over drained potatoes, sprinkle with bacon bits and cheese. Bake at 375° for 20 minutes.
Brown sausage and drain. Spray bottom of a 9 x 13-inch pan, crumble bread and sprinkle in bottom of pan. Mix all ingredients together and pour into pan. Bake at 350° for 40 to 50 minutes. Add spices. Add 1/2 cup salsa.
Mix together hamburger, liver, rolls, 1 onion, eggs, flour, bread crumbs, marjoram, salt and pepper; mixture will be soft but will shape in broth. Form balls, big or small, and drop in hot broth. Simmer for 20 to 30 minutes. They will rise. Remove when done; saute the second onion in butter and pour over dumplings. Serve with sauerkraut or mashed potatoes.
In a large bowl, mix all dry ingredients; blend well. With pastry blender, cut in shortening until evenly distributed. Put in airtight jar or Tupperware bowl. Store in a cool place. Use within 10 to 12 weeks. You can use this for any recipe calling for Bisquick.
Melt oleo and pour over half stuffing in large pan, 13 x 9. Spoon in other ingredients. Top with remaining 1/2 dressing mix. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Season chicken with salt and pepper. Let stand 1 hour. Place chicken in 9 x 13-inch baking dish; dot with butter. Sprinkle with flour. Bake at 500° until brown; reduce heat to 350°. Add Worcestershire sauce and water. Cover tightly with foil. Continue baking 1 1/2 to 2 hours, basting occasionally. Gravy may be thickened, if desired.
Mix cocoa, sugar and flour, then add milk and egg yellows. Stir and cook on low heat until thick. After the mixture has thickened, add butter and vanilla. Pour into baked pie shell.
Place wet mesquite wood chips in 1 disposable aluminum pie pan on coals on one side of the bottom of outdoor grill (remove grids so that pan is sitting directly on the coals). Very important to keep wood chips wet at all times so it smokes. Quarter onion and carrots; place in cavity of turkey. Sprinkle Mrs. Dash in the cavity also. Put turkey in oblong pan on top of grill to one side. Turn both burners on high for 3/4 hour. The burner under the larger part of turkey turn low and the other burner turn medium for 4 hours or until done. This is the turkey that is served at the Leeds' Thanksgiving dinner.
Cook cabbage, celery and carrots in water with bouillon cubes. Add tomato juice and string beans. Fry hamburger, salt, pepper, onion and parsley. Add all together and cook slowly.
Boil for 5 minutes. Remove from heat and add 1 tsp. baking soda. Pour over 6 quarts popped popcorn. Stir until well mixed. place in a 200 degree oven for 1 hour; stirring at 15 minute intervals. Remove from oven and let cool. Store in covered container.
Combine all ingredients except the vanilla and nuts. In a heavy saucepan, cook, stirring constantly over moderate heat until it makes the soft ball stage. Add vanilla and nuts. Beat until it becomes thick and glossy. Pour in a buttered 8-inch pan. Let firm, then cut into squares.
In large bowl dissolve yeast in 1/2 cup warm water. Allow yeast to proof 10 minutes or until it's foamy. Add remaining 1 cup warm water, combining well with yeast. Add 3 cups flour and salt. Mix dough. Add remaining flour as needed to make a dough that holds together. Place dough on floured surface and knead for 10 minutes or until dough is soft and not sticky. Grease a large bowl with the olive oil. Put dough in bowl and turn a few times to coat with oil. Cover bowl tightly with plastic wrap and let rise for 2 hours in warm place.
Beat eggs with 1 cup of sugar. Add vanilla. Sift flour, baking powder and salt. Add to egg mixture. Add apples and nuts. Put in 9-inch greased pie plate. Add topping (cinnamon and sugar combination). Bake at 350° for 40 minutes approximately. Has coffee cake texture.
Mix well all ingredients, except tomato sauce. Separate the cabbage leaves. Stuff each leaf with about 2 tablespoons of the mixture. Pour the tomato sauce over the stuffed leaves. Cover and cook on low heat about 3 1/2 hours.
Combine preserves, salad dressing and soup mix. Place chicken pieces in baking pan; spread sauce over. Bake at 350° for 1 hour or grill chicken over medium coals until nearly tender, about 45 minutes; turn occasionally. Brush with sauce, grill 15 minutes more basting occasionally. Makes 12 servings.
Boil honey and salt until a drop forms in cold water. Add nuts; drop by tablespoons onto platter. Makes 25.
Sift together flour, cocoa, sugar, soda and salt, then add Miracle Whip, coffee and vanilla. Stir together and bake 30 minutes in 350° oven. Makes 2 layers or 1 square pan.
Cream brown sugar and margarine. Stir in 1 1/2 cups Bisquick. Press in ungreased 9 x 13-inch pan. Bake 12 minutes. Beat eggs in medium bowl with a fork. Mix in sugar and almond extract. Stir in coconut, almonds and 3 tablespoons Bisquick; spread over baked layer. Arrange cherries on top. Bake until light golden brown and set at 350° for 22 to 25 minutes; cool. Cut into bars.
Preheat griddle to 350°. Whisk all dry ingredients together before mixing in liquid ingredients. Whisk eggs, buttermilk and melted butter into dry mixture. Batter will be lumpy. Do not whisk until smooth. Use a 1/2 cup measuring cup to pour onto griddle. Turn when surface appears bubbly. Makes 8 to 10 pancakes.
Preheat oven to 250°. Melt butter and let cool. Cream sugar; add 1 egg at a time and beat well. Add buttermilk and soda. Beat all together. Add flour and salt. Add chopped dates, coconut, nuts and candy. Bake in a greased and floured tube pan for 2 1/2 hours. Frost.
Break spaghetti in 1/2 and cook in boiling water until done, drain. Brown hamburger, drain grease. Drain mushrooms, add to hamburger. Grease 9 x 12-inch pan; layer with sauce, hamburger, spaghetti and cheese, continue through ingredients. Bake at 350° for 45 minutes, until cheese is melted through.
Place wild rice in strainer. Pour 3 quarts boiling water over rice 4 times, letting rice set in strainer each time, while water returns to boiling. Brown onion and celery in margarine. Combine all ingredients in 2-quart casserole. Bake at 325° for about 1 1/4 hour. Add broth if mixture becomes dry. Serves 10 to 12.
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice. Cook and stir over medium heat until syrup is bubbly and slightly thickened.
Mix all ingredients for 2 minutes. Bake in a well-greased and lightly floured Bundt pan at 350° for 45 to 50 minutes.
Dump pineapple in a 9 x 13 x 2-inch ungreased pan (don't drain pineapple). Sprinkle coconut over pineapple. Spread dry cake mix over coconut. Sprinkle with nuts. Melt butter and pour over nuts. (Don't mix.) Bake at 350° for 1 hour.
Preheat oven to 350°. In a large bowl, mix all ingredients, except pie filling. Spread 1/2 of batter in a 9 x 13-inch greased pan. Top with pie filling. Spread remaining batter over fruit, covering as much of the filling as possible. Swirls in batter and uncovered fruit peeking through are to be expected. Bake for 35 to 40 minutes, until brown.
Combine lemon juice and ginger and salt in small bowl. Add avocado and toss gently but thoroughly. Let salad marinate at room temperature for at least 30 minutes before serving. Makes 4 servings.
In a small bowl, add seasoned salt and Worcestershire sauce to melted butter. Mix well. Pour cereal, nuts and pretzels into large Glad-lock zipper bag. Pour margarine mixture over cereal mixture inside zipper bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Pour contents of bag into large bowl. Microwave on High for 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper and cool. Store in airtight container. Makes 9 cups.
Cook corn as directed. Drain off 3/4 of the water after corn is cooked, then add cream cheese; blend well. Add salt and pepper to taste.
Cook potatoes with skins on until tender; remove from heat. Let cool, peel and slice. Heat milk and pour 1/2 cup warm milk in flour to thicken sauce. Add 1 1/2 cups of hot milk, cheese and butter. Add sliced potatoes, fresh cut onions and sauce. Repeat until all is used up. Heat in oven for 20 to 25 minutes in a 350° oven.
Mix the ingredients together. Put into ungreased dish and top with 1 roll package Ritz crackers crumbled and sauteed in 1 stick melted margarine. Bake for 25 minutes at 250°.
Mix all ingredients together and drop by teaspoon in deep hot fat. Fry until golden brown.
Use "dead ripe" persimmons and put through a strainer. Sift together all dry ingredients; stir in remaining ingredients. Place in dessert mold and cover with greased or waxed paper and then in kettle with sufficient water, cover tightly and steam for 1 to 3 hours. (Or place pudding in top pan of double boiler, cover with aluminum foil, then the lid and steam for 1 1/2 hours.)
Mix all the ingredients and put in shallow baking dish. Over the top, scatter 6 slices of bacon in pieces and some sliced olives. Bake for 1 hour at 350°.
Saute onion, beef and celery in margarine for 10 minutes. Stir in tomato sauce, brown sugar and spices. Cover and bring to a boil. Reduce heat and simmer 20 minutes to blend flavors. Add to hot dogs. Sauce may be frozen.