HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour a Bundt pan. Preheat oven to 350°. Combine nuts in bottom of pan. In a large bowl, put cake and pudding mixes. Add rum extract, oil, water and eggs. Mix for 2 minutes. Bake for 50 to 60 minutes. Remove and pour on hot Rum Glaze.
Mix sausage, bread, eggs, milk, soup and cheese. Refrigerate overnight and bake for 40 to 50 minutes at 350° the next morning (until bubbly).
Combine all ingredients. Spray muffin cups with a vegetable oil spray and fill 2/3 full. Bake at 400° until brown. Freezes well. Makes 1 dozen.
Partially cook sausage; drain. Blend in eggs and milk. Stir in remaining ingredients, except 1/4 cup crumbs. Place in 1 1/2-quart casserole. Top with reserved crumbs. Bake at 350° for 1 hour. Yields 8 to 10 servings.
Stir up in a glass gallon jug. Let sit out until it clabbers. Stir and put in refrigerator.
Cook chicken. Pull off bone. Add chicken and all other ingredients in large bowl and mix well. Pour into greased baking dish. Bake at 350° for 30 to 40 minutes.
Wash mushrooms. Pat dry. Separate caps from stems (stems are used in the filling). Brush caps with oil. Saut stems and onions. Set aside to cool.
In large skillet fry bacon until crisp. Add onions and peppers; fry until brown. Add rice, tomatoes and Tabasco. Stir. Add meat, salt and pepper. Put into greased 2-quart casserole. Sprinkle top with cheese. Bake at 325° for 30 minutes.
Mix first five ingredients together. Place 1/2 of the mixture in a greased baking dish. Add cheese and chilies on mixture. Top with remaining mixture. Cover and bake at 350° for 35 to 40 minutes. Remove the lid the last 15 minutes.
Dissolve yeast in warm water with sugar in a bowl, then mix in all of the other ingredients. Beat vigorously. Dough will be soft. Rub a little oil in a bowl. Place on lightly floured bread board; knead slightly. Let dough rest for approximately 10 minutes on the bread board. Roll into pizza pan or cookie sheet rubbed with oil. May let dough rise on cookie sheet. Place all of the ingredients wanted on the pizza; bake until done. Use cooked sausage or cooked hamburger for the meat portion.
Fry day old tortillas in a little hot oil or heat on ungreased fry pan. Drain on paper. Spread beans then top with other ingredients. Sprinkle Tabasco sauce or Mexican salsa. Serve as a snack or meal. Enjoy.
Combine Jell-O packages in hot water. Mix until dissolved. Add remaining ingredients. Mix well. Pour into a casserole dish. Refrigerate until set.
Preheat oven to 375°. Mix ingredients together in a 9 x 12-inch greased baking dish. Cover and bake for 1 hour. Serves 6 to 8. Freezes well.
Combine eggs, milk, flavorings, sweeteners and baking powder in bowl and beat with electric hand mixer until stiff as can be. Add sliced bananas and grits; beat well with mixer (this fluffs it up). Pour into loaf pan, muffin pan or whatever that have been sprayed with Pam. Bake at 350° until brown, about 30 minutes. Yields 2 servings. One serving equals 1 egg (protein), 1 bread and 1 milk.
Combine in saucepan the salt, cocoa, sugar, milk and oleo. Boil for 1 minute. Remove from heat and add peanut butter and vanilla. Then fold in oatmeal. Drop by teaspoonful on waxed paper.
Mix cream cheese and Cheddar cheese together and form into a flat round. Top with remaining ingredients. Surround with crackers and serve.
Cook potatoes until tender. Mash well. Mix all ingredients with potatoes. Pour into greased 2-quart casserole dish. Sprinkle with topping and bake 30 minutes at 350°.
Saute onions, celery, bell pepper and garlic in butter about 20 minutes. Cover the pot; stir occasionally. Add flour and cook 10 minutes. Stir frequently. Add parsley and shrimp. Cook about 10 minutes. Stir frequently (shrimp about 15 minutes). Add half and half cream; cook very slowly. Add half of the Velveeta cheese and pepper. Cook over low heat about 20 minutes; stir occasionally. Season to taste. While shrimp is cooking, boil the noodles. Add cooked noodles to shrimp. Pour mixture into greased casserole dish (glass). Sprinkle with Parmesan cheese. Cover with remaining Velveeta cheese (cut in little, thin slices). Put in oven at 350° for 15 to 20 minutes or until cheese melts.
Combine beans, milk, soup, pepper and 1/2 can French fried onions. Pour into a 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer. Makes 6 servings.
In large skillet, cook beef and onion until meat is lightly browned and onion is tender. Stir in corn (drained), cream of chicken soup, cream of mushroom soup, sour cream, pimento, salt and pepper; mix well. Stir in small noodles, cooked and drained. Place in a 2 1/2-quart casserole dish. Mix bread crumbs and margarine; sprinkle on top. Bake at 350° for 20 minutes, or until brown. Serves 8 to 10.
Cut up and brown chicken in fat and put aside. Using a clean pan, brown onions, pepper and garlic in bread. Add tomatoes and seasonings; cook for 10 minutes. Place chicken in casserole and pour in sauce, adding fat in which chicken was browned. Cover with brown paper and lid; bake in a 350° oven for 45 minutes. When ready to serve, add blanched and browned almonds and well-washed currants. Serve with rice. Serves 4 or 5.
Mix together butter, onion, mustard, seeds, seasoning and lemon juice. Slice bread but leave bottom intact. Put slices of cheese in each cut of bread. Slice opposite direction so you have small squares. Place on ungreased cookie sheet. Spread butter mixture over top of bread. Bake at 350° for 30 minutes. Cheese should be melted and bread should be golden.
In 2-quart casserole combine butter and onion. Microwave at High for 1 to 2 minutes or until butter melts. Stir in flour, salt and pepper. Blend in milk. Microwave at High 5 to 7 minutes, or until thickened, stirring after first 2 minutes and then after every minute. Cut potatoes in half lengthwise, then crosswise into 1/4-inch slices. Add to thickened sauce. Cover. Microwave at High for 10 to 15 minutes, or until potatoes are fork-tender, stirring every 5 minutes. Let stand, covered, for 5 minutes.
Cut up chicken and put in a large pot. Cover with water. Add onion, bay leaves, salt, peppercorns and celery with leaves. Cook until chicken is tender. Strain liquid and refrigerate until fat comes to top; take off fat.
Brown beef on both sides in skillet. Place in roasted pan. Cook 25 minutes for each pound. Last 1/2 hour add potatoes and carrots.
Combine all ingredients until well blended. Do not beat. Turn into Bundt pan and bake at 350° for 1 hour; test for doneness. This cake is better if it can stand overnight for flavors to blend.
Preheat oven to 350°. Brown meat. Drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of the meat mixture, chips and cheese in a 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Delicious topped with shredded lettuce, chopped tomatoes and sour cream.
In large bowl, mash sweet potatoes. Add milk and beat until smooth. Beat in salt, nutmeg and pepper. Spread 1/2 of the mixture in a greased 2-quart casserole. Cut bananas in 1 inch chunks and coat with lemon juice. Arrange 1/2 of the bananas over the potatoes in the casserole; top with remaining potato mixture and bananas. Dot with butter. Bake at 350° for 30 minutes. Serves 10 to 12.
Slice and cook potatoes with skin on; drain. Add Italian dressing; chill. Carefully stir the celery and onions into chilled potatoes. Combine sour cream, mayonnaise and cucumber salad dressing. Stir and pour on potatoes.
Line bottom of an 8-inch square pan with graham cracker squares, cutting to fit as necessary. In a 2-quart microwave-safe bowl, stir together sugar and corn syrup. Microwave at High (100%), stirring every 2 minutes, until mixture boils; boil 3 minutes. Stir in chocolate chips, peanut butter and peanuts. Pour over crackers; spread carefully. Cover and refrigerate until firm. Cut into 2-inch squares. Refrigerate leftovers. Makes 16 servings.
Combine all ingredients. Place in baking pan. Top with crushed Rice Krispies. Bake at 375° for 30 minutes. Serves 12.
Precook and drain spinach real good. Mix all of the ingredients and chill. After chilled, roll into balls and quick freeze on trays in freezer. Store in freezer bags or plastic containers. Bring out and bake 15 minutes at 350° or until browned.
Place in dish, alternating chicken and dressing with soup and chicken broth. Sprinkle crumbs on top. Bake at 350° for 20 minutes.
Mix together crackers and margarine with fork. Press into 9 x 13-inch pan. Save 1/2 cup for topping. Mix pudding and milk with mixer until smooth. Add ice cream. Beat until creamy. Spread on top of Ritz crackers. Refrigerate and let set. Top with Cool Whip. Sprinkle with remaining crackers.
Combine pineapple and apricot nectar in a saucepan; bring to a boil. Add gelatin, stirring until dissolved. Add cream cheese and stir until melted. Chill until the consistency of unbeaten eggs. Fold in carrots, pecans and Cool Whip. Pour into an oiled 5 cup jello mold or 9-inch pan.
In large saucepan, combine cocoa, sugar and coffee. Add just enough milk to blend into a smooth paste. Add remaining milk and stir over low heat until sugar dissolves. Pour mixture into ice cube trays or 2 shallow pans; cover with plastic wrap and freeze at least 8 hours or overnight. Thaw mixture for 5 to 10 minutes; break into chunks. Place in food processor and blend until smooth. Re-freeze at least 4 hours. Break into chunks and serve in dishes with whipped cream and shaved chocolate, if desired. Makes approximately 12 servings.
Mix all ingredients together and bake in greased casserole loaf pan for 30 minutes at 400°.
Melt butter; add brown sugar. Bring to a boil and boil exactly 2 minutes. Add nuts. Spread on graham crackers, working quickly. Bake at 350° for about 10 minutes. Cool slightly and cut into quarters. Makes a bunch.
Lightly fry beef and onion in butter until beef begins to curl. Stir in flour. Add milk. Cook, stirring, until thickened. Add corn and heat. Add cheese and mango. Stir on low heat just until cheese melts. Serve at once on buttered toast. Serves 4 or 5.
Melt butter. Combine with brown sugar, cinnamon, nuts and salt. Alternate layers of squash and apples. Drizzle each with butter mixture. Cover and bake in a 350° oven for 45 to 60 minutes. May also be baked in microwave oven.
Mix oleo and flour; add milk. Cook until thick. Add next 5 ingredients. Fold in crabmeat. Put in 1 1/2-quart baking dish. Cover with buttered bread crumbs. Bake at 425° for 15 to 20 minutes. Makes 6 servings.
Saute onions in butter until tender, but not brown. Saute celery same way. Heat broth. Combine all other ingredients. Add broth and mix well. Place in greased casserole dish and bake at 350° for 40 minutes.
Cook hamburger, ketchup, mustard and onion. Mix and add pickle juice and Worcestershire. Cook over low heat for 45 minutes. Sift flour over mixture and cook 15 minutes more; stir often. Feeds 15.
Cream shortening and sugar. Add eggs and molasses. Sift flour and dry ingredients. Add oatmeal and raisins. Drop on greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Steep the cloves and cinnamon in 1 pint of water. Mix all ingredients. Serve hot.
Slice carrots crosswise at angle, about 1-inch thick. Cover and cook in boiling water about 5 minutes, until just tender. Mix sugar, cornstarch, salt, ginger, orange juice and oleo. Pour over carrots. Cook slowly about 5 minutes, stirring constantly.
Roll pork chops in flour; sprinkle with salt and pepper. Brown pork chops and place in a glass baking dish. Sprinkle with onions and rice. Combine cream of chicken soup and water. Pour over pork chops and rice. Bake at 350° for 45 minutes to 1 hour or until rice is done. (Ovens may vary.)
Slice peeled apples in 10-inch pie dish and sprinkle with cinnamon, nutmeg, lemon juice and water. Mix together sugar, flour and margarine until crumbly. Pat lightly over apples and bake uncovered at 350° about 1 hour or until fruit is tender and top is lightly browned.
Thinly slice cucumber; sprinkle with salt and let stand while preparing the dressing. Combine yogurt or sour cream, vinegar, mint, dill and pepper. Drain cucumber and pour dressing over. Mix well. Chill 1/2 hour. Serves 4.
Slice or crumble biscuit in baking dish. Combine all ingredients. Pour over biscuit. Bake. If mixture does not cover biscuit, add more milk.
Cook rice; set aside. In large skillet, brown sausage. Remove sausage and pour off half accumulated grease. Add butter, onions, celery, garlic and chives and saute until soft. In a blender, blend chicken livers and blend until liquified. Pour into skillet; cook until done (will change color). Mix sausage and livers with rice. Mix thoroughly. Add salt and hot sauce to taste.
Mix chicken and vegetable sin well-greased 1 1/2 quart casserole dish. Melt butter, add flour, salt and pepper to season. Add chicken stock. Stir until smooth. Cook over medium heat until thickened. Pour over vegetables and top with pie crust. Slit top, press edges. Bake at 425° for 25 to 30 minutes.
Cook sliced carrots until just tender. Combine onion, bell pepper, soup, sugar substitute, oil, vinegar and seasonings. Stir until mixed. Stir in cooked drained carrots. Marinate, covered, in refrigerator for at least 24 hours before serving. Will keep for two weeks.
Mix margarine, mustard, Worcestershire sauce and poppy seed together. As a loaf cut rolls in 1/2. Spread mixture. Place ham and cheese cut apart. Bake at 350° for 10 minutes.
Cook white cake mix according to directions. Cook in 9-inch sheet cake pan. Cook milk and sugar. Let boil for about 5 minutes. Add vanilla. While cake is still hot, punch holes with toothpick in top, then pour hot mixture over top. Allow to cool. Spread Cool Whip over top. Sprinkle coconut evenly on top and refrigerate. Lasts for several days.
Combine flour, shortening and salt. Crumble until the size of small peas. Add vinegar, egg and water (small amount at a time). Knead and roll out. Make 4 pie shells. May freeze.
In covered saucepan, cook broccoli in small amount of boiling, salted water until barely tender, about 10 to 15 minutes. Put into a 1 1/2-quart casserole. Combine soup, mayonnaise, pimiento, cheese and lemon juice. Pour over broccoli. Top with cracker crumbs. Bake in preheated 350° oven for 35 minutes. Serves 6 to 8.
Brown onions in butter or margarine until golden brown; remove from pan. Cut chip steak in small pieces and brown in same pan. Remove steak and place with onions. Add 1/2 cup water to pan drippings to make broth. Add tomato sauce, Worcestershire sauce and seasonings. Stir; bring to boil. Stir in onions and steak. Reduce heat and simmer, uncovered, for 30 minutes until thickened. Top sandwiches with cheese and place in warm oven until cheese is melted. Makes 2 large sandwiches or subs.
Butter and flour 2 pans, 12 1/8 x 8 1/4 x 1 3/4-inch size or as close to the size as possible. Bake cake for about 17 minutes.
Cream butter and sugar; add eggs and beat well. Sift flour and soda and add alternately with pineapple. Bake for 30 to 45 minutes in a 13 x 9-inch greased and floured pan. Frost with Cream Cheese Frosting.
Soften cream cheese with the milk. Combine all ingredients in a baking dish. Bake at 375° for 15 minutes. Serve hot on crackers.
Spread pecans and coconut in bottom of sheet pan. Mix until creamy cream cheese, margarine, sugar and milk. Set aside. Mix cake according to directions. Pour cake mix on top of pecans and coconut. Drop cream cheese mixture on top of cake. Bake at 350° for 40 minutes.
On a piece of wax paper, combine flour, sugar and yeast. In a saucepan, combine water, milk and margarine until warm. In a small bowl, beat (electric) eggs and add flavorings. Remove 3/4 of dry ingredients and add pan mixture; mix in a large bowl. Add eggs and rest of flour. Add additional flour as needed.
To warm water add Hollandaise sauce (use a fork to blend in the powder). Bring slowly to a simmer, stirring until the sauce thickens; use a "Dover" beater to smooth it if necessary. Add a teaspoon of dried tarragon, stirring. Just before serving, add an equal volume of sour cream, stirring. This may be used as a hot or cold sauce.
In 3 to 4-quart pot, saute onions in 1/4 cup butter until onion slices are limp. Add more butter if needed to keep from sticking. Stir in flour, salt, pepper, garlic and sugar. Cook over medium heat until mixture turns golden brown. Stir in parsley, thyme, beef stock and white wine. Stir in cognac or brandy. Toast French bread slices. Pour soup into six ovenproof bowls and place French bread slices on top of soup. Sprinkle with Mozzarella cheese. Place under broiler until cheese is melted. Makes 6 (1 cup) servings.
Combine 1/2 cup brown sugar, butter, flour and dash of salt in a medium mixing bowl; mix until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan.
Mix flour, sugar, baking powder and salt. Add beaten egg and mix until crumbs are formed. Wash fruit and drain. Fill pan and top with crumbs. Pour melted butter over top. Bake at 350° until brown, about 35 to 45 minutes.
Mix cornmeal, flours, maple syrup, baking powder and salt. Add shortening, egg and milk. Pour into buttered loaf pan. Bake at 400° for 25 minutes. Serves 8. Easy for children to make.
Mix raisins, nuts and allspice together with flour in one bowl. Put soda in boiling water and pour over pork fat and let stand about 5 minutes. Add brown sugar and egg and stir until mixed. Gradually add dry ingredients (raisins, nuts, flour and allspice) until mixed smoothly. Bake in a greased and floured loaf pan at 300° for about 1 hour and 30 minutes.
Heat oven to 375°. Melt margarine in oven in 13 x 9-inch glass baking dish or nonaluminum baking pan. Tilt to evenly coat pan. Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine coated pan. Sprinkle with cheese, bell pepper, onions and ripe olives. Bake at 375° for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with 1 cup salsa. Makes about 10 servings.
Cream together margarine, oil and sugar. Let milk and vinegar set for 10 minutes and then beat together. Mix together all ingredients except first two (zucchini and chocolate chips). Add zucchini and mix well. Pour into greased 9 x 12 x 2-inch pan. Sprinkle chocolate chips over top of cake. Bake at 325° for 45 minutes.
Mix flour and salt. Cut in shortening. Combine remaining ingredients and stir into shortening mixture. Let stand a few minutes before rolling out.
Cook twist macaroni while cooking; brown ground beef and onion. Salt and pepper. When done, mix macaroni and ground beef together. Add pizza sauce, tomato paste, tomato sauce, sugar, garlic salt, onion salt and oregano. Place 1/2 of the mixture in large baking dish and top with Mozzarella cheese. Add remaining mixture and another layer of cheese. Sprinkle with Parmesan cheese. Put pepperoni slices on top. Heat at 350° until cheese melts. Perfect amount for 9 x 13-inch pan.
Heat oven to 400°. Saute beef and onions; drain. Crunch Doritos; cover bottom of casserole dish about 1-inch. Layer beef, beans, mushroom/milk mixed, Ro-Tel, olives and cheese. Bake until bubbly, approximately 20 minutes.
Line 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan with wax paper. Allow paper to overlap on the sides.
Add cream of tartar to egg whites and beat until stiff. Add vanilla and sugar. Fold in crackers and nuts. Place in a greased cake pan and bake at 350° for 20 to 30 minutes. Cool. Top with whipped topping (Dream Whip) and add fruit topping (use your imagination). Refrigerate.
In large saucepot, mix together oil, tomatoes, tomato paste and seasonings. Let simmer. In skillet, brown hamburger, onions, garlic, green pepper and mushrooms. Drain hamburger after browning and add to sauce and continue to simmer. Serve over cooked spaghetti noodles.
Whisk together mayonnaise, oil, honey, lemon juice, parsley, mustard, pepper and onion flakes in small bowl until smooth and creamy. Cover and refrigerate until ready to serve. Makes 2 1/2 cups.
Mix sugar and oil. Beat eggs, then add to sugar mixture. Then add vanilla and flour. Put on cookie sheet by teaspoonful. Use ungreased cookie sheet. Bake in a 325° oven until golden brown.
Mix all ingredients together in casserole dish and bake at 350° for approximately 30 to 40 minutes.
Bring milk to a boil. Remove from heat after reaching a boil. If you want thicker yogurt, boil milk for 5 minutes. Let cool to 85° (slightly warmer than lukewarm). Stir in yogurt - store bought or previously homemade - and stir well. Pour into large bowl and place in a warm spot where it will not be disturbed. Cover bowl. Wrap in towels or other available swaddling. Let stay until set - 5 hours or more. Place in fridge. When chilled, use! I like it best unstirred and drizzled with honey.
This cake can be baked in a loaf pan, Bundt pan or tube pan at 250° for about 90 minutes. I bake this in paper cups in my muffin or cupcake pans. Makes 36 to 40. Bake much less time. Don't overbake.
Brown meat and onion; drain. Add salt and other ingredients, except cheese and tortillas. In lightly greased casserole, alternate tortillas, meat mixture and cheese. Top with cheese. Bake for 30 to 45 minutes at 300°. Serves 6.
Mix all ingredients. Dip hot dogs in batter. Deep fry or use a skillet which can hold approximately 3 inches of oil. Batter will cover 12 hot dogs.
Melt 3 tablespoons oleo in skillet. Saute onion, celery, bell pepper and lemon pepper. Add flour, chicken broth and milk. Add mushroom soup, pimentos and melted oleo. Simmer for 20 minutes.
Mix milk, coconut, pecans and 2 packages of Jell-O and mix well. Let stand, unchilled, about 2 hours.
Place 2 pecan halves on a cookie sheet. Rest the individual caramel on top. Fill sheet full and heat in a 275° oven for about 12 minutes (just until the caramel begins to soften). Let cool. Melt chocolate over low heat and dip each piece in chocolate until coated. Place on waxed paper to set.
Cook egg noodles as directed on package. Separate tuna flakes; mix with soup, milk and seasonings. Combine noodles and tuna mixture in baking dish. Top with bread crumbs. Bake in oven at 350° for 25 minutes.
In a large skillet, cook ground meat with green pepper and onion until meat is browned and vegetables are tender. Drain.
Cream brown sugar, powdered sugar and margarine together. Add flour, vanilla and nuts. Blend well together and roll into balls. Lay on cookie sheet. Put thumb into middle of ball. Bake 15 minutes at 350°.
Grind all vegetables together. Mix with 1 cup salt and let stand for 1 hour. Strain out as much juice as possible. Mix remaining ingredients. Do not cook. Just mix with vegetables; put in jars and seal. Mine made 9 pints.
Grease an 8 x 8-inch pan with butter. Melt shortening over low heat in saucepan; remove from heat. Put brown sugar in pan with shortening; wait 10 minutes and add egg to mixture. Stir. Add flour, baking powder and salt; stir. Add vanilla and nuts; mix well. Bake at 350° for 25 minutes.
In food processor or blender, combine all ingredients on medium to low speed until smooth, approximately 2 minutes. Serve over fresh fruit. Yield: 1 1/2 cups.
Melt margarine, then mix in water and bread cubes. Transfer 1/3 of mixture to the bottom of baking dish. Top with 1 cup blueberries. Sprinkle with half the lemon juice and fructose. Repeat the layers ending with the bread cubes. Bake at 350° for 20 minutes. Top with whipped topping.
Mix all ingredients and place in a quiche dish or Pyrex. Place in a 350° oven until hot. Serve with water wafers.
Put all ingredients into a plastic container. Refrigerate for at least 24 hours. Easy to make and delicious!
Mix all ingredients, except French fried onions. Put into 9 x 13 pan. Bake at 350° for 20 minutes. Add onions on top and bake 10 minutes more.
Beat egg whites until foamy. Add 2 tablespoons sugar and continue to beat with egg beater until they stand in peaks. Set aside. Mix egg yolk, tapioca, milk, salt and 2 tablespoons sugar in saucepan. Cook and stir over medium heat until mixture comes to a full boil (4 to 5 minutes). Remove from heat. Pour slowly into meringue mixture; blend well. Add vanilla. Let stand 15 to 20 minutes. Good served warm. Serves 4 to 5 people.