HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut butter into flour; add brown sugar and mix evenly. Sprinkle over top of apples in pie shell, instead of top crust. Enough for 2 pies.
Sift together flour, baking powder, salt and 1 cup plus 2 tablespoons sugar. Place shortening in bowl; add dry ingredients and add milk and vanilla. Mix until flour is moistened, then beat 2 minutes at medium speed. Add 2 eggs and beat 1 minute longer. Pour batter into 2 (9-inch) paper-lined pans. Beat egg whites until foamy; add 1 cup sugar gradually, beating to form very stiff peaks. Spoon egg whites on batter. Sprinkle with almonds. Bake at 350° for 35 to 40 minutes. Cool and remove. Put custard in between.
Combine and mix flour, sugar, baking powder and salt. Blend well half and half, oil, lemon extract and eggs. Add to above mixture. Use raspberries or try a different berry minus any liquid. Fold berries and poppy seed into mixture. Bake at 425° for 18 to 23 minutes or until golden brown. Be careful not to overbake.
Mix broccoli, cauliflower, cheese and bacon in bowl. Mix mayonnaise, sugar and vinegar together and then toss with first mixture. Refrigerate for 1 hour before serving.
Mix together all ingredients except brown gravy mix. Shape into 6 - 8 patties. Brown in electric skillet on both sides. Place patties into 9 x 13 pan sprayed with pan spray. Prepare gravy mix according to directions. Pour over patties. Bake in 350 degree oven for 45 minutes. Serve with mashed potatoes.
Cook to clear syrup and remove from heat. Add dollop of butter (about 1/4 cup) and 1 teaspoon vanilla or lemon extract and stir in rapidly. Serve over cake or gingerbread.
Mix German chocolate cake mix according to directions. (I use milk instead of water.) Bake cake in 9 x 13-inch pan or Pyrex dish. Pour condensed milk over warm cake. Spread approximately 1/3 cup caramel topping over condensed milk. Let cake cool completely, then frost with Cool Whip. Sprinkle top with crushed Butterfingers. Store in refrigerator.
Heat oven to 400°. Place fruit and next 8 ingredients in heavy saucepan. Stir and cook over medium heat 20 minutes or until fruit is tender. Allow to cool slightly. Spoon into 9-inch pie plate sprayed with baking spray. Lay 1 sheet phyllo over filling; brush with melted spread and sprinkle with sugar. Continue with 3 more sheets. Gather edges of phyllo to make a ruffled edge; spray edge with baking spray. Cut slits in top of pastry for steam to escape. Can garnish by cutting shapes out of fifth phyllo sheet. Bake 12 minutes or until golden brown. Makes 8 servings.
Break spaghetti in half. Brown beef in margarine. Add onion; add all ingredients except cheese. Bake 15 minutes, covered; sprinkle cheese over top. Bake, uncovered, 20 to 25 minutes.
Saute diced onions and bell peppers in butter. Brown meat. Add salt, pepper, chili powder and Worcestershire sauce; simmer 10 minutes. Add diced onions and peppers, tomato sauce and soups. Simmer at least 1 hour. Cook over low heat.
Preheat oven to 350°. In a large mixing bowl, beat milk, peanut butter, egg and vanilla until smooth. Add Bisquick mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake 6-8 minutes or until lightly browned. Cool. Store tightly covered at room temperature.
Thaw the potatoes and place in 2-quart casserole dish. Add soup, sour cream, onion and Cheddar cheese to potatoes. Stir gently to mix well. Top with bread crumbs and additional Cheddar cheese. Bake at 350° for 1 hour.
Cut steak across grain into thin strips. Combine soy sauce, garlic and ginger. Add beef; toss and set aside. Heat oil in large pan or wok. Add beef; toss on high heat until browned. If meat is not tender, cover and simmer for 30 to 40 minutes. Turn up heat. Add vegetables; toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir until thickened. Add tomatoes and heat through.
Put sliced peaches in unbaked pie shell. Pour mixture over peaches. Bake 45 to 60 minutes at 350°.
Put all ingredients together in heavy pan; stir all during cooking. Cook over high heat until mixture turns light brown. After it comes to full boil, cook about 5 or 6 minutes. Pour at once on tin foil. Cool and break into pieces.
Combine sugar, cinnamon, nuts and apples. Let stand 1 hour, stirring occasionally. Add eggs, oil and flour. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Mix the ingredients and then put in the freezer; keep in freezer until served. Also, keep any leftovers in freezer.
Preheat oven to 375°. In a square Pyrex dish, melt margarine in oven. Remove from oven and cool. Combine meal, flour, baking powder, salt and sugar. Mix well. Stir in eggs, milk and margarine. Pour mixture into the dish where the margarine was melted and bake in oven for 45 minutes. Do not overbake as it will cause the bread to be dry.
Coat each piece in Miracle Whip and roll in corn flake and sesame seed mixture. Bake in a 350° oven for 2 hours with lid off for first 45 minutes, on for the next hour and off for the final 15 minutes. Best if chicken is not layered. Very moist chicken.
Combine pudding mix, sugar and milk in small bowl. Beat slowly until well blended. Fold in Cool Whip. Spread on cake at once. Makes enough for 2 (9-inch) layers.
Combine ingredients from tomato soup on, heat to boiling. Pour over carrots, onion and pepper. Marinate 12 hours. Keeps 2 weeks.
Preheat oven to 325°. Mix all ingredients. Pour into buttered 9 x 13-inch cake pan. Bake about 45 minutes. Can be made in muffin pans. Bake 15 to 20 minutes in buttered pans.
Preheat oven on 350°. Combine whole wheat flour with next 7 ingredients in large bowl. Make a well in the center and add eggs, pineapple, bananas and oil in the well. Stir just until moistened. Spoon into greased and floured muffin cups. Bake for 20 minutes at 350°.
Over medium heat, cook onion and meat until brown, stirring often. Add tomatoes, soup, paprika, cayenne, bay leaf and chili powder. Simmer 1 hour, adding water if it gets too thick. Stir in salt and kidney beans; do not drain beans. Heat thoroughly. Makes about 6 servings.
Fry bacon with onion in large saucepan until bacon is crisp and onion is tender, stirring frequently. Stir in flour. Cook for 1 minute. Add 2 cups water, potato, sage and bay leaf. Simmer, covered for 10 to 15 minutes or just until potatoes are tender. Remove bay leaf. Add creamer, 1 cup boiling water, cheese, corn, salt and pepper. Heat just to the boiling point, stirring until cheese is melted. Ladle into soup bowls. Sprinkle with crumbled bacon. Garnish with parsley and chives. Makes 6 servings.
Mix all together and cook on low in crock-pot for 4 to 5 hours.
Mix all ingredients in top of double boiler. Save 2 egg whites for meringue. Cook over boiling water until thick. Cool and pour in baked pie shell. Top with meringue. Brown in hot oven.
Cream the cheese and milk together. Add sour cream and beat. Shred dried beef. Crisp 1 1/2 cups chopped pecans in 1 tablespoon butter. Stir 1 cup into mixture. Place all ingredients in small casserole. Sprinkle 1/2 cup nuts on top. Bake 20 to 25 minutes in 350° oven. Serve piping hot on crackers.
Mix batter and bake as directed on the box. When done, cool and then turn out onto waxed paper, top side up to cool completely. Set aside five pkg. of frozen coconut and milk from two fresh coconuts (punch holes in coconuts and drain milk into a measuring cup). Strain and set aside to use last.
Sift together dry ingredients. Add sugar, oil and eggs. Mix well. Add carrots, pineapple and nuts. Turn mixture out into three greased and floured 9-inch layer pans. Bake at 350° for 35 to 40 minutes. Cool and frost with the Cream Cheese Frosting.
In 9 x 13 x 2-inch pan, melt oleo. Let pan cool (this is important). Add cake mix and 2 eggs. Mix well, will be very thick. Spread evenly over bottom of pan. Set aside. In another bowl, cream the cream cheese. Add 2 eggs, cream again. Add powdered sugar and mix well. Pour over the first mixture. Bake at 350° for 35 minutes.
Mix with a hand beater. Dip slice of bread in batter. Drop in deep, hot oil. Serve with butter and syrup.
Lightly brown onion and celery in butter. Add flour and mix smooth. Add chicken broth, milk, salt, pepper and paprika. Cook slowly until thick; add pimentos, eggs, chicken, mushrooms and peas. Simmer until thick. Serves 4 to 6.
Cream sugar and lard. Add molasses and water. Stir in enough flour so that dough does not stick. Refrigerate overnight.
You will need nonstick cooking spray and brown paper grocery sack. Spray bag with nonstick spray and put popcorn in it.
Preheat oven to 350°. In a small bowl, combine graham cracker crumbs, 1/4 cup sugar and butter. With the bak of a spoon, press onto bottom and sides (not on rim) of a 9-inch pie pan. Refrigerate while preparing filling. Chop 1/2 cup of the Macadamia nuts; set aside.
Cook chicken, onions and garlic in the oil in large saucepan over medium heat for 5 minutes. Add remaining ingredients except pasta. Bring to boil. Stir in pasta. Reduce heat, cover and simmer until pasta is tender, about 12 minutes. Makes 8 cups.
Sift together the flour and salt into bowl. Cut in shortening and butter until crumbly. Mix vinegar with cold water. Add to flour mixture. Stir with fork until dough clings together. Divide into 2 portions. Roll on floured surface. Makes 2 crusts.
Put chicken breasts at bottom of a 9 x 13-inch pan. Top each piece with Monterey Jack. Mix mushroom soup with 1/2 can white wine (no water). Heat on top of stove until smooth. Pour onto chicken. Spread 1 box stuffing on top of cheese, bread crumbs first, then seasoning package. Dot with butter. Bake at 350° for 1 hour, covered.
Drain all fruits; combine fruits* in a 12 x 8 x 2-inch baking dish. Combine brown sugar, melted butter and curry; stir well and spoon over fruit. Cover and bake at 350° for 35 minutes or until thoroughly heated. Good served with any entree. We serve this on Christmas morning with Laura's Eggs and Grits Souffle.
Place lamb, fat side up, in a shallow roasting pan. Insert a meat thermometer into thickest portion of meat without touching bone. Roast, uncovered, in a 375° oven for about 45 minutes or until meat thermometer registers 125°.
Pour cream and milk over bread cubes in large bowl. Beat egg yolks and 1 cup sugar until light. Stir in raisins and vanilla. Stir egg yolk mixture into bread mixture. Let stand 10 minutes. Beat egg whites; add 3 tablespoons of sugar until stiff but not dry. Fold egg whites into bread mixture. Pour into 2-quart casserole; set in pan of hot water and bake at 350° for 1 hour.
Melt 1 stick of margarine. Add it to the potatoes. Add everything else, except the cornflakes. Mix well. Put in 13 x 9-inch pan.
Dissolve yeast and sugar in warm water in large bowl. Add milk, salt, butter, eggs and 1/2 cup sugar; mix well. Add enough flour to make soft dough. Place in greased bowl, turning to grease surface. Let rise in warm place for 5 to 6 hours or in refrigerator overnight. Shape as desired or put into greased muffin pan. Let rise until doubled in bulk. Bake at 325° for 20 minutes or until brown.
Melt margarine. Add peanut butter and graham cracker crumbs. Slowly add powdered sugar while mixing. Press into 13 x 9-inch pan. Melt chocolate chips and pour on top.
Sprinkle with semi-sweet chocolate morsels. Let stand 5 minutes. Combine powdered sugar, peanut butter and evaporated milk. Mix well. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool and cut into bars.
Heat oven to 375°. In a large bowl, beat butter, shortening, brown sugar, milk, vanilla and egg until light and fluffy. Add remaining ingredients until well blended. Drop onto ungreased cookie sheet by teaspoonfuls. Bake 10-12 minutes for soft cookies and 12-14 minutes for crisp cookies.
Cut zucchini in half long way. Remove all seeds. Brown hamburger; drain grease; add all ingredients and simmer for about 30 minutes. Poke holes (halfway) in bottom of each zucchini half. Add melted butter in each half. Add ingredient mixture and wrap each half in aluminum foil. Add a little water between foil and zucchini. Place sliced Mozzarella cheese on top and close foil. Bake until zucchini is soft; about 45 to 60 minutes at 350°.
Bake brownies according to directions. Cool. Break up brownies and pour kahlua over. Set aside. Whip chocolate mousse according to directions. Break candy bars into small pieces. Put 1/2 brownies into glass truffle bowl. Cover with 1/2 mousse. Layer with 1/2 the candy and 1/2 whipped topping. Repeat with remaining ingredients.
Combine ingredients and beat 2 or 3 minutes. Pour into a greased and floured cake pan or cookie sheet. Bake at 350° for 20 to 25 minutes.
Add hot water to gelatin, stir until dissolved. Let cool but do not gel. Add mayonnaise, onion flakes, sour cream, diced celery, chopped eggs and corned beef which has been separated with fork as it comes from can. Combine all ingredients and stir lightly. Pour into 2-quart rectangular glass dish. Refrigerate until gelled.
Mix all ingredients together, then roll in extra pecans. Refrigerate. Serve with Ritz crackers. (Can use light cream cheese.)
Brown ground beef and drain. Mix cornmeal, creamed corn, soda, salt, eggs, milk and oil. Add chopped onions and peppers. Mix well. Pour mixture into a greased 9 x 13-inch baking pan. Sprinkle ground beef over top of mixture and top with grated cheese. Bake for 45 minutes at 350°.
Grease sides and bottom of a 13 x 9 x 2-inch pan generously with Crisco shortening. Sprinkle raisins and nuts over bottom of pan. Place frozen dinner rolls over raisins and nuts (four rolls across and six rows altogether). Sprinkle the butterscotch pudding over all the rolls.
Drain pineapple. Keep 3 tablespoons of juice. Add grated cheese and pineapple. Mix well. Combine cracker crumbs and margarine. Sprinkle over pineapple. Bake at 350° for 20 to 30 minutes.
Cook in broth (ham, beef or chicken). Mix the ingredients together, then roll flat and cut into noodles.
In a large mixing bowl cream margarine. Add eggs, one at a time, beating 3 minutes between each one or until mixture is smooth. Blend in powdered sugar very slowly. Add melted chocolate and continue to blend until smooth. Pour into pie shells and chill overnight. Garnish with whipped topping. Makes 2 pies.
Dry chicken with paper towel. Mix other ingredients and dip pieces in to coat well. Place chicken in a shallow baking pan. Bake in a preheated 350° oven for 1 hour or until chicken is tender. Baste once or twice.
Mix sausage, cheese and Bisquick. Put Bisquick mixture around strip of cheese and jalapeno pepper. Coat with Shake 'n Bake. Bake at 375° for 20 minutes.
Blend all ingredients, except beef. Add beer and stir. Cut steak across grain into 1/4-inch slices. Put into a tight fitting container. Pour marinade over meat. Refrigerate overnight, turning once or twice. Discard marinade and pat meat with paper towels to remove excess moisture; salt and pepper to taste. Put on skewers, meat hanging down. Dry in a smoker or in the oven on lowest setting with oven door cracked open so moisture can escape. Cook until desired dryness, not brittle.
Dissolve gelatine in 1/4 cup cold water. Dissolve jello in 1 cup boiling water. Mix jello and gelatine and chill slightly until thickened. Stir in peach pickles, pecans, pickle juice and pineapple. Pour into one large bowl or individual molds and chill.
Mix flour, oatmeal, light brown sugar, and melted margarine and press in bottom of pan. Save remaining 1/2 for top. Mix figs and white sugar and spread over the bottom half of mixture. Cover with remaining mix and bake in 350° oven for 30 minutes.
Brown ground beef in heavy saucepan. Add chopped onions and minced clove of garlic. Cook until tender. Add redskin kidney beans, tomato sauce, salt, black pepper and chili powder. Simmer for 20 minutes. Stir occasionally. Serve.
Mix all ingredients together, except cheese. Pour into pan. Top with cheese. Bake at 350° for 1 hour.
Fry bacon, leaving slices limp so they can be molded; drain. In a Teflon cupcake pan, line bacon in all 12 wells. Crack an egg and place inside the circle of bacon. Bake at 350° until eggs are cooked (about 30 minutes). Egg whites will be firm. If yolk is runny, continue to cook until desired firmness. Perfect for breakfast brunch.
Mix cake mix, egg and melted oleo together and pat in the bottom of a 9 x 13-inch baking dish. Sprinkle 2 cups of coconut on top of crust mixture. Press lightly. Sprinkle chocolate chips on top of coconut. Next, put on the chopped nuts. Pour Eagle Brand milk over entire mixture. Bake at 350° for 30 minutes. Cool and cut into squares.
Wash beans, then cover with water. Soak beans overnight. Drain. Brown salt pork in pressure cooker. Add chopped onion and stir. Add beans, ketchup, honey and dry mustard, brown sugar, salt and pepper and water. Cover. Set control at 15 pounds pressure about 20 to 25 minutes after pressure regulator jiggles. Reduce pressure normally.
Mix together pineapple juice, water, soy sauce, garlic powder and ginger. Marinate wings for 3 hours to overnight. Bake for 1 1/2 hours. Keep warm in crock-pot. Bake at 350°.
Spread grated cheese in bottom of 8-inch pie plate. Blend remaining ingredients and add to cheese. Bake for 45 to 50 minutes at 350°.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan. Chill. Beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of the whipped topping; spread over crust. Using 3 1/2 cups cold milk, prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight.
Cut tops of peppers; remove seeds and membrane. Mix raw beef with onion, rice, salt and pepper. Divide evenly into peppers. Arrange peppers upright and snugly in a 3-quart casserole dish. Blend soup and water until smooth; pour over peppers. Cover; microwave at High for approximately 28 minutes. Sprinkle with cheese. Re-cover; let stand 5 to 10 minutes before serving.
Combine all ingredients. Roll into 1/2-inch meatballs. Bake on baking sheet in 325° oven for 15 to 20 minutes, turning twice. Drain on paper towels or put in crock-pot in brown gravy. May be served over wide noodles. Excellent for parties!
Melt margarine and chocolate together over low heat. Cool. Mix eggs and sugar; add flour and chocolate mixture. Blend in nuts and vanilla. Pour into 3 aluminum foil pans, greased with margarine. Bake at 325° for about 35 to 45 minutes. Do not overcook. Pie will set as it cools and then may be frozen.
Combine sugar and cocoa. Add vanilla. Stir in just enough pet milk to make everything stick together. Filling must be very stiff. Roll out pie crust or canned biscuits to make a large circle. Dip fingers in cold water and dampen the edge of half of each circle of biscuit. Add one rounded tsp. chocolate filling and half a pat of butter. Fold in half and with teeth of fork dipped in flour, press around edges to seal. The cold water and pressing edges keeps filling from running into the oil when frying.
Brown meat in skillet with onion and garlic. Add Worcestershire sauce and salt. Stir in tomato sauce, brown sugar and vinegar. Cover and simmer 20 minutes.
Heat soup in pan for 2 to 3 minutes (lukewarm). Do not dilute. Put envelope of Knox gelatine in small custard cup with 2 tablespoons of water and stir. Fold in with the soup mixture and stir. Fold in the cream cheese until melted. Stir in mayo. Stir in remainder of ingredients. Put in mold or place in refrigerator for 3 hours.
Beat cream cheese, sugar and eggs until fluffy. Spread on crust and bake 20 minutes at 350°. Let cool completely, then mix well pudding, milk, pumpkin and cinnamon. Pour over cooled mixture. Top with Cool Whip and sprinkle with chopped nuts.
Mix cake mix, butter, pecans and 1 egg with hands if necessary. Press into a 13 x 9-inch pan.
Melt margarine and Baker's chocolate together. Add all other ingredients together. Mix chocolate and margarine mixture with other ingredients. Bake in greased pie pan for 25 minutes at 350° or until firm in center. Cool for 5 minutes. Serve hot or cold. Good to eat with whipped cream or ice cream.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix all ingredients together and spread into pan. Bake at 350° for 1 hour. Cool and cut into squares.
Cook noodles according to package instructions and add cream of chicken soup; set aside. Brown ground beef with onion, salt and pepper; drain oil. Add brown sugar and tomato soup with all previous ingredients to make mixture, except noodles and cheese. Layer noodles and beef mixture, then cheese. Make 2 layers ending with cheese. Bake at 350° for 30 minutes.
Fry hamburger but not until brown. Add remaining ingredients and boil for 30 minutes. After boiling, add catsup. Combine with meat. This makes a thick barbecue. Best if made a day ahead of serving.
In a saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350° for 25 to 30 minutes or until lightly browned. Yields 16 bars.
Cook hamburger meat and drain. Put whipping cream, sliced Velveeta cheese, Ro-Tel tomatoes and Hormel chilli into crock-pot on low heat and cook for 2 hours or longer until thickens. Serve with 1 bag Doritos chips, chopped onions, tomatoes, lettuce, American cheese (shredded) and sour cream. Put Doritos on plate. Top with hamburger mixture, onions, tomatoes, lettuce, cheese and sour cream.
Mix first 5 ingredients and set aside 1 hour. Then add sugar or Sweet 'N Low and lemon juice. Mix all together and put in refrigerator.
Take stems off spinach; wash and put in plastic bag in the refrigerator to get cold and crisp. Two eggs are sliced for the top of salad, the other 2 are chopped and mixed with the remaining ingredients for the dressing. Just before serving, pour over crisp spinach; garnish with sliced eggs and serve.
In small mixing bowl, beat 1 cup of sugar, cocoa, butter, milk and vanilla until smooth. Add rest of sugar until smooth.
In a 4-quart pot, cook mostaccioli according to the package directions, adding the peas for the last 3 minutes of cooking time. Drain in a colander and rinse the mixture with cold water. Transfer the pasta and peas to a large bowl and add the celery, ham, mushrooms, tomato and carrots. Add the dressing and toss. Makes 6 servings.
Preheat oven to 350°. In a medium bowl, beat together butter, granulated sugar and vanilla until creamy. Add flour until well blended. If necessary, work with fingers until the dough holds together. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake 15 or 17 minutes in preheated oven at 350° or until golden brown. Remove from sheets. Cool on racks while still slightly warm. Roll in confectioners sugar. Makes 30 (1 1/2-inch) cookies.
In casserole dish, spread apple filling. Sprinkle with sugar and cinnamon. Cover with yellow cake mix. Sprinkle with cinnamon and cover with pats of butter. Bake at 350° until brown (35 to 40 minutes).
Heat oven to 350°. Grease square pan, 9 x 9 x 2-inch. Mix together creamed butter and brown sugar until light and fluffy. Add milk and vanilla. Beat well.
Brown ground beef and onions; drain off fat. Add remaining ingredients, breaking vermicelli into smaller pieces. Add two tomato soup cans of water or enough for desired consistency. Simmer for about one hour.
Mix buttermilk and dressing mix. Pour over chicken, cover and let stand overnight or several hours in refrigerator. Mix flour, salt, pepper and turmeric. Dip chicken in dry mixture and deep fry until golden brown.
Melt butter. Add flour, salt and mustard. Mix well and add milk slowly. Add lemon juice. Cook until semi-thick. Pour over crab. Bake in a well buttered casserole.
Combine oats, brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside. Place fruit in 10 x 6 x 2-inch baking dish. Sprinkle crumb mixture over fruit. Bake in 350° oven for 40 to 45 minutes. Serve warm with ice cream.
Mix all ingredients well; store in refrigerator. Wonderful with shrimp or crab meat.