HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter. Add sugars and eggs. Add flour and cocoa; mix well. Add nuts and vanilla. Bake in greased 9 x 13 pan at 350° for 20 minutes.
Bake in tube pan at 350° for 1 hour and 15 minutes.
Drain juices from canned fruit; add enough water to Jell-O to gel. Let completely gel. Mix with electric mixer on low, combine pineapple, cherries, oranges and softened cream cheese. Add Jell-O, nuts and marshmallows; mix again. Fold In Cool Whip. Save 1/4 of Cool Whip to spread on top. Refrigerate.
Mix apples, cranberries and white sugar with spoon and put in 2-quart casserole with water.
Bake cake in 9 x 13-inch pan. Cool. Lightly toast the flaked coconut. Combine pineapple and sugar in saucepan. Bring to a boil. Cool slightly. When cake is cool, poke holes in it and pour pineapple mixture over cake. Prepare pudding mix. Cool. Spread over cake and pineapple mixture. Chill. Just before serving, cover with Cool Whip and top with toasted coconut. If desired, garnish with pineapple slices.
Brown hamburger, onion and green pepper in skillet. Drain off grease. Add tomato soup, peas and egg noodles (already cooked). Pour in Pyrex dish and cover with grated cheese. Cook at 375° for 20 minutes.
Preheat oven to 350°. Cream shortening and sugar. Add eggs; beat well. Sift together dry ingredients. Add to creamed mixture and banana. Mix well. Stir in nuts. Pour into well-greased loaf pan. Bake 40 to 50 minutes or until done.
Preheat oven to 350°. Mix ingredients in a glass baking dish. (Be careful about salt because mushroom soup is already somewhat salty since you don't dilute it.) Bake in oven for 45 minutes or until consistency is right. (Be careful because casserole thickens as it cools.)
Beat egg whites. Add brown sugar. Mix with flour slowly. Add vanilla and salt. Fold in pecans. Spread out on greased cookie sheet (I spray with Pam). Bake at 250° about 45 minutes. Cool and place in sealed container.
Heat oven to 350°. Grease a 9 x 13-inch baking pan. Beat margarine and sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of a prepared pan. Bake 18 to 20 minutes or until light golden brown. Cool slightly. Beat cream cheese and sugar at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients; mix until smooth. Pour over partly cooled crust. Bake an additional 45 to 50 minutes or until center appears set. Cool completely on a wire rack. Chill; serve with whipped cream, if desired. Makes 20 bars.
Mix oil, pudding, eggs, vanilla, sour cream, butter and cake mix. Divide cake mixture equally into 2 bowls. Add chocolate chips to one mixture and chocolate syrup to the other. Swirl ingredients in individual bowls. Pour into greased Bundt pan; bake at 325° for about 1 hour.
Mix ingredients with a spoon, then mixer. Pour half of batter into a 9 x 13-inch greased pan.
Mix all ingredients. Pour into greased cookie sheet. Bake 20 to 30 minutes at 350°.
Let sugar, cream and margarine boil until ball forms. Then add peanut butter, vanilla and nuts.
Cook beef and onion in skillet. Add cooked macaroni and sauce. Stir to blend. Layer macaroni mixed alternately with cheese and pepperoni ending with layer of cheese. Bake uncovered 30 minutes.
Soak corn husks in water for 1 hour. Rinse, drain and put aside. Heat olive oil in skillet, then add onions and saute 2 minutes. Add the chiles and tomatillos and cook for 3 minutes, stirring constantly. Add salt and set aside to cool.
In a large casserole pan, pour rice over the bottom of pan and spread evenly. Lay pork chops on top of rice. Spoon soup over the top. Pour the water over it. Cook for 25 to 35 minutes in a preheated 350° oven.
Cream together butter, sugar (brown and granulated) and vanilla until light and fluffy. Beat in eggs. Sift together flour, soda and salt. Gradually add creamed mixture, mixing until well blended. Put in chocolate chips (and nuts if you want). Bake at 375° for about 10 minutes, until lightly browned. Makes about 5 dozen 3-inch cookies.
Place whole potatoes and carrots in a vegetable steamer, covered, over boiling water for 15 minutes. Cut carrots into 1/2-inch slices. Peel potatoes and cut into 1-inch cubes; set aside. Heat oil in a 4-quart pot. Add potatoes, carrots, onion, celery, broccoli, salt, bouillon and water. Bring to a boil, then simmer, covered, for 5 minutes. Add zucchini, lima beans and peas. Return to boil, cover and simmer for 10 minutes, stirring occasionally. Serves 2.
Mix first three ingredients and press into a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Mix flour and sugar, then add other ingredients. Pour into pie shells. Put in oven at 400°, then turn to 350° and bake 30 to 40 minutes or until knife comes out clean when inserted in the center. Very good.
Dissolve gelatin in 1 cup cold water over low heat, about 4 minutes. Remove from heat, add undiluted soup, salt, juice, onion and salad dressing (or mayonnaise), beat until smooth. Chill until it mounds. Add celery and chicken; mix well and put in loaf pan or mold. Chill until firm. Serve with crackers.
Cook pasta shells and drain; cool. Drain and wash snails. Saute together the snails in garlic and butter for five minutes. Cool. Stuff each snail into a pasta shell and then surround with garlic butter mixture and cover pasta with sauce. Cover casserole dish and let stand several hours. Bake, uncovered, at 350° until sizzling. Serve with French bread to dip into sauce.
Cream butter, sugar, egg and flavoring. Add flour, baking powder and milk. Knead until well mixed. Pinch off small pieces of dough and roll between palms into balls. Roll balls in chopped almonds and place on greased cookie sheets. With thumb, make indentations in center of each cookie and fill with marmalade or apricot jam. Bake at 400° for 12 to 15 minutes. Makes 2 dozen.
Combine all ingredients. Serve cold or bake at 350° for 20 minutes. Serve with crackers or with cocktail rye bread.
Cut tenderloin (about 3 pounds) into filets. Combine meat and marinade for 18 to 24 hours. Grill to desired doneness.
Bring water to a boil. In a mug add 1 or 2 shakes of cinnamon and two or 3 splashes of vanilla extract. Add water to mug and mix in cocoa. Finally add whipped cream and stir with candy cane.
Bring pie crusts to room temperature, according to package directions. Melt butter in large saucepan. Add all vegetables and saut 5 minutes. Combine soup, herbs, spices and chicken and stir into vegetable mixture. Unfold one pie crust and fit into pie plate. Fill with mixture and cover with second pie crust. Trim crust if necessary and press edges with a fork. (Brush top with a mixture of 1 egg, beaten and 1 tablespoon of water to create a nice glossy crust, if desired.) Bake 10 minutes at 400°, then reduce heat to 350° for an additional 40 minutes. Cover crust with foil for the last 15 minutes to prevent excessive browning.
Combine sugar, dash salt, and flour; stir in melted butter, lemon peel, and juice. Combine milk and egg yolks; add to lemon mixture. Fold in egg whites. Pour into 8 x 8 x 2 inch baking pan. Place in larger pan on oven rack. Pour hot water into larger pan, 1 inch deep. Bake at 350 degrees for 40 minutes. Serve warm or chilled. Serves 9.
Combine sugar, cocoa, salt, margarine and milk. Mix and boil for 2 minutes. Add oatmeal, peanut butter and vanilla. (May add 1/2 cup nuts if desired.) Mix well. Drop cookies on wax paper by teaspoons; let stand 25 minutes. They will be firm enough to eat as well as being good and rich too.
Cook zucchini and onion in boiling water for five minutes; drain. Stir in sour cream, chicken soup and carrot. Add melted margarine. Put half the stuffing in the bottom of a casserole dish. Put zucchini mixture over stuffing and add the remaining stuffing on top. Bake at 350° for 30-35 minutes, uncovered.
Slice cucumbers and onion. Sprinkle with salt and soak overnight. Drain well. Mix vinegar, oil, sugar and pepper. Pour over drained cucumbers. Place in jar and refrigerate. Keeps for months in the refrigerator.
Prepare cake according to cake mix directions, substituting pineapple juice for water. Bake cake in 13 x 9 x 2-inch pan according to package directions. After you take the cake out of the oven, punch holes in the cake. Mix cream of coconut and Eagle Brand milk. Pour this mixture on top of cake. Refrigerate until cool. Top with Cool Whip and coconut.
Cook potatoes (unpeeled) in boiling water for 20 minutes. Drain, cool, peel and slice 1/4 inch thick. Heat butter and oil in skillet until bubbling subsides. Add potato slices and onion slices and cook until golden brown, turning gently 2 or 3 times, about 10 minutes. Sprinkle with salt and pepper.
Cream together in medium bowl the sugar, butter or margarine, egg and vanilla. Add flour, sifted with baking powder. Combine well. Form dough on lightly floured surface until not sticky. Divide in 4 parts. Shape in roll 13 x 3/4-inch thick. Place on ungreased baking sheet about 4 inches apart 2 inches from sides of sheet. Make depression 1/4 inch deep lengthwise with knife handle. Fill with jelly or jam (about 1/3 cup). Bake in a 350° oven for 15 minutes until golden brown. While warm, cut diagonally in 1-inch bars. Let cool. Very tasty.
Cream together the shortening and sugar. Add eggs and vanilla. Mix together the flour, salt and soda; add to creamed mixture. Add oatmeal. If desired, add nuts and chocolate pieces or raisins. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° until light brown.
Combine all ingredients, except the rice. Bring to a boil and pour over rice. Bake at 350° for 45 minutes.
Combine 1/4 cup brown sugar, 2 teaspoons orange juice and 2 teaspoons butter. Mix and set aside for use in glaze. Whip the potatoes until smooth. Beat in eggs. Add salt, cloves and cinnamon. Mix well. Add remaining sugar, orange juice and butter. Pour into a 1 1/2-quart casserole dish. Sprinkle pecans on top. Pour glaze over pecans. Bake at 350° for 40 minutes. Serves 10.
Preheat oven to 350°. Brown sausage; drain. In 2 qt. baking dish, combine sausage, sauce, noodles, and 1/2 of the mozzarella cheese, mixing well. Top with remaining mozzarella cheese. Bake 25 minutes or until thoroughly heated.
Saute onion and celery in 2 tablespoons oil. Add turkey (or leftover roast beef). Mix soup with milk; cook for 10 minutes. Cook potatoes until done. Add the rest of ingredients and bake at 350° for 30 minutes in 2-quart casserole dish.
Mix sugar, cocoa and water until melted. Add mix and stir until thick. If not thickened, stir in another 1/4 tablespoon cornstarch. Serve hot over biscuits.
Preheat oven to 350°. Sift flour, baking soda, baking powder and salt together and set aside. Also make a paste of the hot water and cocoa and set aside.
Combine flour and salt. Cut beef into small pieces. Dredge beef with flour mixture; brown in oil over medium heat. Add garlic, tomato paste, wine, water, thyme and bay leaves. Cover; simmer for 1 hour and 30 minutes. Remove bay leaves. Stir in mushrooms. Cook noodles. Combine noodles and beef; pour into dish. Cover with foil; bake at 350° for 1 hour. Uncover; top with cheese. Bake 15 minutes longer.
Place cheese in small mixer bowl. Let stand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed until fluffy. Cover and refrigerate for at least 8 hours. Shape mixture into 1 large ball or into 30 to 36 (1-inch) balls. Roll in parsley. Place on serving plate. Cover and refrigerate until firm, about 2 hours. When serving small balls, insert toothpicks.
Mix well until blended. Pour into pie crusts. Spread evenly. Chill for a couple of hours.
Combine flour, baking powder and salt in a bowl. In another bowl toss 2 tablespoons flour mixture with berries. Beat butter and 1 cup sugar in larger bowl until light and fluffy. Beat in eggs one at a time. Add remaining flour mixture alternately with milk and vanilla. Fold in berries. Spoon into 18 (2 1/2-inch) muffin cups. Sprinkle with remaining sugar. Bake at 375° for 25 to 30 minutes.
Open biscuit rolls and put in a bowl. Separate the biscuits. Pour melted butter (warm, not hot) over biscuits. Then sprinkle sugar and cinnamon on biscuits and carefully stir until the biscuits are coated. Put into ungreased pan (9 x 13-inch). Bake at 350° for 35 minutes.
Stir together flour, soda and salt. In a mixer bowl, beat butter for 30 seconds. Add peanut butter and sugars; beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat until well blended. Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place 2 inches apart on ungreased cookie sheet. Crisscross with the tines of a fork. Bake in 375° oven for 10 minutes. Cool for one minute before removing to wire rack. Makes 48.
In a bowl, beat to blend 1 cup butter, brown sugar, egg yolk and vanilla. Add flour and mix well. Press mixture evenly over bottom and sides of a buttered 10 x 15-inch pan. Sprinkle nuts over dough. Bake in a 350° oven until crust is golden brown, about 25 minutes. Pour caramel into crust and spread evenly. Sprinkle with chocolate. When chocolate softens, about 5 minutes, spread smooth. Let cool. Cut into 30 squares, then cut each in half diagonally. If making ahead, cover and chill up to 1 day. Freeze to store longer. Makes 60.
Combine poppy seed and milk in large bowl. Let stand at room temperature 3 to 4 hours. Let margarine and eggs warm to room temperature. Add sugar, margarine, eggs, vanilla, baking powder and flour to poppy seed and milk. Beat 1 minute, scraping sides of bowl. Pour into loaf pan and bake at 350° for 1 hour and 15 minutes or less. Yield: 1 loaf.
In a large glass bowl, mix sugar, milk and butter. Microwave for 4 to 5 minutes or until mixture boils, stirring 2 or 3 times. Microwave 3 minutes longer, stirring once. Stir in peanut butter, marshmallow cream and vanilla. Beat until well blended. Spread in a buttered pan, 13 x 9 x 2-inches. Cool, then refrigerate. Cut into squares when firm. Makes 3 pounds.
Squeeze thawed spinach dry. In a large skillet, saute yellow onions and spinach in oil until onions are translucent. Beat eggs in large bowl. Add spinach mixture, green onions, parsley, cheese, salt and pepper. Preheat oven to 350°. Butter a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Unfold leaves of dough. Cover with a slightly damp dish towel. Remove 1 leaf, leaving remainder covered with damp towel. Place leave in pan and brush with melted butter. Repeat until half of leaves (about 11) are used. Butter each layer. Spread with spinach mixture. Cover spinach filling with remaining fillo leaves, brushing with butter each layer. With sharp knife, cut through top layer to mark into serving size for appetizers, about 1 1/2 to 2-inch squares.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending thoroughly. Spoon in crust. Chill until set, about 4 hours. Serve with cherry or blueberry topping.
Line 12 muffin pans. Place vanilla wafer in bottom of each cup. Beat softened no-fat cream cheese, sugar and vanilla; add eggs. Use mixer. Fill cupcake cups. Bake 25 minutes at 325°. Cool. Serve with thawed berries.
Saute butter, green pepper and onion; add to corned beef and noodles. Mix all and bake at 350° for 1 hour.
Blend first 5 ingredients together. Add oil and buttermilk. Beat slowly; add eggs and boiling water. Makes very thin batter. Bake at 375° for 25 minutes. This is a very moist cake that will keep for several days.
Melt brown sugar, Karo and butter; bring to a boil for 5 minutes. Remove from heat and add soda, salt and vanilla. Pour over popcorn. Bake for 1 hour at 250°. Stir every 10 to 15 minutes.
Boil potato in small amount of water for about 15 minutes. Mix all ingredients together and cook for 30 minutes. Stir often so it will not burn. The amount of ingredients can be varied to your taste. Add salt and pepper to taste. Serves 6.
Chop lettuce and tomato. Add cheese, beans (drained), beef, crushed Doritos and Catalina. Toss to coat.
Mix flour, salt and pepper. Flour pork chops and brown in skillet with a small amount of oil. Place in oblong baking dish; arrange pineapple rings on top. Pour on 1/2 the pineapple juice. Cover and bake in 350° oven for 1 hour to 1 hour and 15 minutes.
Mix ground beef, oats, salt, pepper and milk. Form into balls. Roll in mixture of flour, paprika and salt. Brown meat balls in 2 tablespoons hot fat. Add onion and cook about 5 minutes. Stir in barbecue sauce and water. Cover and simmer for about 45 minutes. Turn meat balls several times while cooking.
Combine all ingredients, except collards. (Do not slice sausage until serving, as it will make the soup pink.) Bring to a boil; reduce heat to medium and simmer for 45 to 50 minutes, or until potatoes are tender. Remove sausage and reserve. Puree potatoes in a blender or food processor until smooth. Return to pot. Add collards. Simmer 5 to 7 minutes, or until the greens become barely tender. Slice the sausage; put a few into each soup bowl. Pour soup over and serve.
Take 2 slices of bread and spread butter one one slice, peanut butter on the other. Cut up one ripe banana and place on top of the peanut buttered slice of bread. Place the buttered side of bread on top of the bananas, buttered side down. Cut in two. Serve with Cheetos and enjoy!
Sift all dry ingredients together (by hand). Make a well in center and add remaining ingredients. Stir just until everything is moistened. Pour into greased loaf pan and bake at 350° for 1 hour and 10 minutes or until center is cooked completely. Can double recipe and cook in tube pan.
Spread 9 x 13-inch casserole or pan heavy with cooking oil. In large bowl, combine corn, salt and milk. In small bowl, mix flour, eggs and melted margarine. Beat. Add this mixture to the first. Sprinkle with pepper. Bake one hour at 325°. Will be golden brown on top.
Preheat oven to 375°. Mix all the ingredients and pour into crust. Bake 45 to 50 minutes. Cool before cutting.
Mix sugar and vinegar and boil for 5 minutes; let cool, then pour over mixture of other ingredients. Serve cold.
Wash peppers. Cut 1-inch piece from tops and reserve. Scoop out seeds and fibers. Mix together meat, grated onion, rice, egg, water, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stuff mixture into peppers and replace tops. Heat oil in heavy saucepan. Saute chopped onions 10 minutes. Mix tomatoes, salt and pepper. Arrange peppers in upright position. On top, add lemon juice and sugar. Cover and cook 30 minutes or longer until tender. Baste frequently with sauce. Taste for seasoning. Gravy should be sweet and sour. Serves 6.
Combine all ingredients. Drop from teaspoon on greased cookie sheet. Bake in 350° oven for 8 to 10 minutes.
Separate the rolls and sprinkle with flour to prevent them from sticking. Put one tbsp. of pie filling in the center of each roll. To seal each dumpling, bring one side over and pinch them together. Spray the cookie sheet with non stick baking spray. Place the dumplings on the cookie sheet. Sprinkle them with sugar. Bake at 400° for 15 to 20 minutes or until golden brown.
Put first 3 ingredients in large bowl and mix well with fork. Add shortening and mix well with fork until ingredients are crumbly.
Dice potatoes, celery, carrots and onion. Cook until tender, but firm. Add diced ham and cheese soup. Heat thoroughly.
Thaw berries until mushy. Add sugar and cream; stir well. Put into freezing tray.
Mix together cream cheese and sour cream. Add lemon juice and hot sauce, then parsley. Add rest of ingredients and mix well. Serve with crackers (Wheat Thins or Triscuits are best).
Melt butter; add flour and stir until smooth. Add salt and pepper. Heat chicken stock, milk and cream separately (2 pints half and half may be used instead of cream and milk). Pour heated stock into mixture and stir until smooth. Add milk and cream. Allow to cook over slow heat for 10 minutes. Serve sauce very hot over sliced breast of turkey and steamed noodles or rice. Sprinkle with toasted almonds. Serves 12.
Mix garlic powder with 8 to 10 teaspoons water. Blend all ingredients and whip. Let stand in refrigerator for 24 to 48 hours. Serve over fried rice or as dipping for carrots. Rice vinegar can be substituted for rice wine vinegar. Great over fried carrots.
Mix in order given. Roll into balls the size of walnuts. Bake in 350° oven for 10 to 11 minutes. When cool, roll in powdered sugar.
Brown sausage links in a skillet. Sift dry ingredients together and add eggs, milk and shortening. Stir to moisten. Grease a skillet and arrange sausage links as spokes on a wheel. Pour batter over sausage and bake at 400 degrees for 25 minutes. Cut into wedges and serve with sausage gravy.
Preheat oven to 375°. Combine all ingredients. Pour into casserole sprayed with vegetable coating. Sprinkle with a bit more herb stuffing. Bake at 375° for 40 to 45 minutes.
Mix oleo, sugar, eggs and pineapple together. Bring to a boil. Let cool.
Mix all ingredients. Add 2 to 3 tablespoons of warm water and roll in balls.
Brown meat. Saute it with the onion and bell pepper. Add other ingredients except cheese and noodles. Cook a while, then add the cheese and noodles. Serve.
Mix together cream cheese, 1/2 cup softened butter and sifted flour and chill 1 hour. Press into miniature tins. Beat egg, brown sugar, 1 tablespoon soft butter, vanilla and salt. Chop nuts. Put 1/2 in bottom of pans. Put in filling. Top with remaining nuts. Bake at 325° for 25 minutes.
Dissolve jello gelatin and salt in boiling water. Drain pineapple, measuring syrup. Add water to make 1/2 cup. Stir into jello with lemon juice. Blend in mayonnaise. Chill until very thick. Whip the cream. Fold fruits, nuts and whipped cream into gelatin. Pour into 2 freezing trays or a 9 x 5 x 3-inch loaf pan. Freeze until firm, 3 to 4 hours.
Mix and add milk to ease spreading; add food coloring. Spread thinly on crustless white bread. Makes 18 to 20 sandwiches.
Combine pork and beans, brown sugar, Worcestershire, chili powder, molasses, chili sauce and vinegar in bean pot or crock-pot with a lid. Mix well. Cover and bake at 400° for 1 hour for thin bean mixture or 1 1/2 hours for thicker bean mixture. The longer it bakes the thicker the bean mixture becomes. If desired, add crumbled bacon bits to serve. Makes 8 to 10 servings.
Mix all ingredients together and pour into three individual baking pans. Bake at 350° for 1 hour.
Pour 1/2 cup sugar in heavy pan on burner; let brown nicely. Add beaten eggs, milk, rest of the sugar, cornstarch and salt and let it thicken. Add margarine, vanilla and pecans. Pour into shell. Beat egg whites; pour over and let brown. Could use Cool Whip or serve with ice cream.
Brown chops in small amount of oil on both sides. Sprinkle with soy sauce. Add wine and water. Simmer until tender. Add mushrooms, heat and serve. Good over rice.
Brown first 4 ingredients in a skillet. Drain. Mix noodle soup and uncooked rice in 4 1/2 cups boiling water. Mix with first 4 ingredients. Bake 20 minutes at 350°.
Mix cream cheese until creamy. Add 3 eggs and 3/4 cup sugar. Blend well. Place mixture into cupcake shells, filling them 3/4 full. Bake at 375° for 25 minutes. Mix 1 cup sour cream, 3 tablespoons sugar and 2 teaspoons vanilla. When cupcakes are finished, spread the sour cream mixture on top of cupcakes while still hot, then add cherry pie filling. Makes about 15 cupcakes.
Cream margarine and sugar. Add eggs and mix well. Stir in other ingredients. Pour into the unbaked pie shell and bake at 325° for 40 minutes.
Preheat oven to 400°. Prepare muffin mix according to package directions, stirring with bacon. Fill greased or paper cup lined muffin cups 1/3 full. Drop 2 level teaspoons preserves in center of each. Add remaining batter to 3/4 full. Bake 12 to 15 minutes or until golden brown. Serve warm. Recipe can be doubled.
Cream margarine and sugar. Add egg yolks and vanilla. Mix well with 2 1/2 cups flour. Using heaping teaspoonful of dough; roll dough into balls. Place on ungreased cookie sheet. Make thumbprint in center of each and fill with raspberry, strawberry or apricot jam. Bake in preheated 350° oven for approximately 20 minutes or until light golden color.