HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar, egg and vanilla until fluffy. In another bowl, combine walnuts, flour, salt, apples and baking powder. Combine both mixtures. Grease a 9-inch pie pan. Pour batter in. Bake at 350° for 30 minutes. Serve warm with vanilla ice cream.
Mix lettuce, tomatoes, cucumber, pepper, onion, olives, croutons, cheeses and seasonings. Pour Italian salad dressing over mixture; mix well. Serve immediately.
Wash potatoes and prick several times with a fork. Place in a food Baggie leaving open at the end. Bake in microwave 8 to 10 minutes or until tender. Prick with fork to check for doneness.
Grate cheese; chop chilies and mix all together. Bake in 350° oven for 30 minutes. Sprinkle paprika or parsley on top.
Dissolve jello in boiling water. Let cool. Add other ingredients. Put into mold that has been sprayed with cooking spray. Unmold onto lettuce. Serves 12.
Mix together mushroom soup, eggs, mayonnaise, cheese and onion and put in bowl with broccoli. Mix together crackers and oleo and sprinkle on top of casserole. Bake at 350° for 45 minutes.
Brown meat and onion until brown, drain and add the rest of the ingredients. Heat until hot.
Mix all ingredients. Put into a well-greased 9 x 13 pan. Refrigerate 12 hours. Bake for 35 minutes at 350°.
Put each vegetable through food chopper, using coarse blade. If vegetables are covered with liquid, drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with salt and let stand overnight. Next morning, drain off and discard all liquid. Add spices, sugar and vinegar to drained vegetables and mix well. Pack into sterilized jars and seal at once. This relish is very good on hot dogs or hamburgers.
Melt Hershey bars. Melt peanut butter bars. Melt more Hershey chocolate bars. Cut down cupcake liners to 1-inch deep and place in cupcake pan. Use equal amounts of both Hershey chocolate bars and peanut butter bars. Let each layer set for 1/2 hour.
Mix 4 cups of water and all seasonings in a roaster pan. Place roast in pan and bake in oven at 325° for 3 to 4 hours. Baste roast occasionally; cut string the last 1/2 hour of cooking and baste well with juices. Put roast and juices in a crock-pot and cook until the meat falls apart in strings. Serve on French, Italian bread or hot rolls.
Melt butter and cool. Add all other ingredients one at a time. Pour in unbaked pie shell and cook for 40 minutes in a 300° oven.
Beat cream cheese; add pineapple, onion, bell peppers and shredded cheese. Roll into a ball and cover with finely chopped nuts. Chill.
Mix all of the ingredients in a bowl. Add any dressing that you like. You may serve it on large pieces of Mexican tortilla chips.
Combine thyme, salt and pepper in a quick shake container or small bowl. Add remaining ingredients and mix well.
Use any pancake mix. Add extra cup of milk to make pancakes extra thin. Cook as directed. Place on plate and spread with a generous portion of sour cream. Put another pancake on top and cover with strawberry sauce.
Chop cabbage; steam until tender and drain. Place in 9 x 13 inch baking dish crush 20 crackers and toss with cabbage. Cube cheese and toss over cabbage. In saucepan melt 1 stick margarine and stir in flour. Add milk and cook until thick. Season with salt, pour over cabbage mixture. Prepare topping by melting 1 stick margarine, remaining crackers, crushed, and mix together. Spread over cabbage. Bake in 350° oven for 1 hour until golden brown and bubbly. Makes 12-15 servings.
Mix shortening, sugar, eggs, vanilla and salt; add flour and soda. Mix well, then add chips and nuts. Bake 10 minutes at 350°.
Cut up chicken and place in bottom of casserole dish. Heat broth, soup, margarine and mixed vegetables until margarine melts. Pour over chicken. Place pie crust on top. Bake in 450° oven for about thirty minutes or until golden brown.
Combine water, oil, sugar and yeast. Let rest 15 minutes. Add salt and eggs and mix well. Stir in flour. Knead on lightly floured surface until smooth. Shape immediately into rolls, buns, pizza crust or other desired products. Let rise for 10 minutes. Bake at 425° for 10 to 15 minutes or until browned.
Heat oven to 350° and place steaks on ungreased baking pan. Squeeze fresh lemon juice onto steaks and sprinkle with desired amount of dill. Bake salmon for 17 to 20 minutes or until fish flakes easily with fork. Garnish with lemon slices, if desired.
Boil potato in water; drain and place cooked potato in large mixing bowl. Cool potato water to 105°; ice may be used to achieve this temperature. Add yeast and sugar to 1 1/2 cups potato water and set aside to activate (takes about 10 minutes). Add buttermilk to potato and blend. Add oil, molasses, sugar and salt to potato mixture and blend. Add activated yeast mixture and blend. Add oatmeal and blend. Add flour until dough forms a soft, but not sticky, ball that can be kneaded.
Mix flour and sugar together. In a separate bowl mix egg, milk and oil. Add to flour and mix by hand. Cover blueberries with flour and add to the batter. Spray muffin pans with Pam. Bake at 400° for 15 minutes. Brush tops with butter. Sprinkle with sugar before and after baking.
Mix flour, soda and sugar together. Cut in shortening as for pastry. Dissolve yeast in warm water. Add yeast mixture and buttermilk and mix until dry ingredients are moistened. Place in covered container and chill well. Use as needed.
Cook sugar, syrup, milk and chocolate over low heat. Stir until boil soft ball stage. Add salt, oleo and vanilla. Cool, then beat until thick and creamy; pour in buttered pan.
Let dough thaw until pliable. Combine all remaining ingredients. Cut loaf of bread dough crosswise into 8 slices. Using a little flour on board and rolling pin; pat and roll dough pieces out to 5-inch diameter circles. Place filling in lengthwise strip down centers of dough circles. Pull dough edges up and pinch together to form a ridge across top of pastry.
Cook chicken in just enough water to cover 20 to 30 minutes. Remove chicken to cool and add soup to broth creaming as you add. Add water, onion and green chilies. Cut up cooled chicken and add to soup mixture. Put mixture on low fire to warm. Grate cheese and mix together. Tear tortillas in chips and fry in oil.
Combine all ingredients. Mix well; pour into 2 greased loaf pans. Bake at 350° for 1 hour. Seems better if frozen awhile. Mmmm good.
Blend cream cheese until smooth. Add other ingredients. Blend well. May need to add salad dressing to permit spreading. Refrigerate.
Combine vinegar, garlic, parsley, salad oil and salt. Pour over carrot sticks and marinate overnight. If placed in Tupperware bowl, bowl can be turned over to keep carrots coated with marinade.
Cream butter and sugar. Add egg yolks. Dredge fruit with flour and add to mixture. Beat egg whites until stiff and add to mixture. Mix well. Pour in tube pan. Bake at 275° for 2 hours. Cool in pan.
Melt candy bars and 1 stick of oleo; set aside. Cream sugar and 1 stick of oleo. Add eggs, then flour, alternating with buttermilk that soda has been stirred in. Add candy and oleo mixture, pecans, coconut and vanilla. Bake in Bundt pan until done at 325°.
Mix ingredients well and bake in hot greased muffin pan at 425° until golden brown. Yields 20 to 24 rolls.
Mix sugar, Karo and butter. Heat to boiling point. Remove from stove and cool. When mixture is lukewarm, add Pet milk. Store in refrigerator. Top with chopped pecans when ready to serve or mix into mixture when cooled. Praline topping may be served on ice cream or cheesecake.
Beat eggs until thick and lemon colored. Add sugar, nutmeg, lemon juice and salt. Add cold cream and milk. Beat with eggbeater.
Mix hot water and oats; let stand. Cream white and brown sugars and shortening. Beat in eggs and vanilla. Set sugar and egg mixture aside. Mix dry ingredients. Add dry mixture alternately with oatmeal mixture to sugar and egg mixture. Bake at 350° for 35 to 40 minutes or until toothpick comes out clean at center of cake in 8 x 8-inch or 9 x 9-inch pan. Recipe can be doubled.
Bring milk, graham cracker crumbs, eggs and sugar to a boil, stirring constantly. Cool thoroughly (I prefer overnight). Beat cold pudding with electric mixer. Fold in Cool Whip. Sprinkle a few cracker crumbs on top.
Blend all ingredients (except crab) until well mixed. Add crabmeat. Heat in double boiler. Serve warm.
Mix cocoa and sugar. Add milk and butter. Stirring constantly, bring to a boil. Boil 1 minute. Remove from heat. Stir in vanilla. Serve warm over ice cream.
Mix mayonnaise, lemon juice, salt and pepper. Add to remaining ingredients. Cover and chill. Makes 5 cups.
Combine the first 6 ingredients. Add the remaining ingredients; beat with mixer. Batter will be thin. Bake in a 9 x 13-inch pan or 2 layer pans at 350° for about 20 minutes.
Cream the cheese and margarine using electric mixer. Slowly blend in flour; stir in Rice Krispies and cayenne pepper. Drop batter by teaspoons onto ungreased cookie sheet and flatten with a fork to make round wafers. Bake at 375° for 10 minutes. Store in an airtight container to keep crisp.
In a large skillet, place butter, garlic powder and onion flakes. When butter is melted, add cooked macaroni. Allow macaroni to fry on low 20 minutes, until crispy and golden. Sprinkle with parmesan cheese. Simmer until it melts.
Bake cake in flat cookie sheet pan. Mix pudding and cream cheese together. Cool cake. Layer pudding mixture over top of cake. Drain pineapple well, and layer over pudding. Layer Cool Whip on top and sprinkle with coconut and nuts.
Boil egg noodles. Crumble up chicken; add the cream of chicken soup and heat. Pour in noodles. Stir it up. Add cheese and bake approximately 1 hour.
Fry bacon in a 4 to 6-quart capacity pot until crisp. Add onions and saute until clear. Add beans and stir. Then add remaining ingredients. Stir well and lower heat to simmer. Let simmer, uncovered, until cooked down to consistency desired (about 2 hours or more).
Into a greased 9 x 13-inch pan, put coconut and pecans. Mix cake mix according to directions and pour on top of pecans and coconut. In separate bowl, mix together cream cheese, margarine and powdered sugar. Spoon on top of cake mix. Bake for 1 hour in 350° oven as cake bakes, the top cracks like an earthquake cracks the earth.
Mix the wafer crumbs, butter and nuts. Put half of the mixture in bottom of a 9 x 13-inch dish. Cut the ice cream into slices and place over crumbs. Top with balance of crumb mixture. Put in freezer until serving time. Cut into squares and serve with Chocolate Sauce.
Pat ground meat into a 9 x 13-inch pan. Layer noodles on top. Pour sauces on top. Bake at 350° for 30 to 35 minutes. Remove from oven; sprinkle with cheese. Return to oven to melt cheese.
Heat soup. Add gelatin; cool. Beat in cream cheese until smooth, then add remaining ingredients. Chill. Serve with crackers.
Drain salmon and discard skin and bones. Flake with fork. Mix together stuffing mix with 3/4 c water, mayonnaise, cheese, onions and fish. Mix well, cover and refrigerate for 10 minutes. Heat large non-stick skillet sprayed with Pam on medium heat. Shape 1/3 c of mixture into patties; add to skillet being careful not to over crowd patties. Cook 3 minutes on each side or until golden brown on both sides, turning carefully. Makes 6 servings of 2 patties each.
Cream butter and sugar in large mixer bowl until light and fluffy. Add egg whites 1 at a time, beating well after each addition. Mix flour and baking powder in bowl; mix well. Add to egg white mixture alternately with milk, beating well after each addition. Stir in almond extract. Pour into 4 greased and floured 8-inch round cake pans. Bake at 350° for 25 to 30 minutes or until cakes test done. Remove to wire racks to cool. Spread frosting between layers and over top and side of cake. Yield: 24 servings.
Mix all ingredients. Roll dough thinly. Cut into strips, then snip into any kind of stew. Allow 15 minutes cooking time.
Preheat oven to 350°. Select well-shaped mushrooms with closed caps. Wash quickly under water and drain on paper towels. Pull stems from mushrooms and finely chop.
Cook pasta until tender; drain and rinse under cold water in colander. Steam vegetables; add to pasta. Add dill and salad dressing to shrimp. Refrigerate until chilled.
Mix meat, onion, celery, garlic powder and salt. Make up balls and brown at 350° for 15 minutes. Mix remaining ingredients. Add meatballs to sauce.
Boil chicken, onions, celery and spices in 2 quarts water. When chicken is done, remove from stock; save. Debone chicken; put back in pot. On low heat, stir corn meal in the liquid, 1/2 cup at a time, until you get the thickness you want. Real good when sick!
Preheat oven to 350°. In a 13 x 9-inch pan, melt butter. Sprinkle crumbs over butter; pour milk over the crumbs. Top evenly with chocolate chips, coconut and pecans. Press down gently. Bake for 25 to 30 minutes. Cool and cut into bars.
In greased 12 x 8 x 2-inch baking dish, stir uncooked macaroni, milk, Worcestershire sauce, salt and 1 1/2 cups of the cheese until well blended. Cover tightly with foil. Bake in 350° oven for 50 minutes. Uncover and top with remaining cheese and sprinkle with paprika. Bake 10 minutes more or until cheese is melted. Let stand 10 minutes before serving.
Cook macaroni according to package directions. Combine remaining ingredients in 6-quart pan and bring to simmer. Add 30 ounces water. Add cooked macaroni. Simmer for 30 to 40 minutes.
Add all ingredients together and simmer until creamy. Watch the heat to make sure soup will not boil.
Preheat oven to 450°. In large bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake 40 minutes.
Grease 9 x 13 inch (or 11 x 13 inch) pan. Spread cookie dough in pan. Cut up Snicker bars into small chunks and sprinkle on top of cookie dough. Bake at 325 degrees for approximately 25 - 30 minutes.
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350° oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
Spread chili on each half of English muffin. Add olives, sausage and cheese. Broil until bubbly.
First Layer: Crush Oreos (reserve 1/2 cup for topping). Spread on bottom of a 9 x 13-inch ungreased baking pan. Pour melted butter over cookie crumbs. Refrigerate 1 hour.
Mix all ingredients until well blended. Refrigerate. Serve with vegetables. Makes 2 1/2 cups.
In a bowl, combine hamburger, uncooked rice, egg, salt and pepper. Set aside. Boil cabbage leaves for 5 minutes. In a pan, saute onion in vegetable oil. Add lemon juice, sugar, soup and water. Simmer. Take 1/10 of hamburger mixture, roll into a ball, wrap a cabbage leaf around the mixture and place it in a large pot with the opening of cabbage at the bottom. Continue until all hamburger/cabbage is used. Pour the onion/soup sauce over cabbage rolls. Simmer on low for 3 hours.
Mix all together, then add onions sauteed in butter. Put in 9 x 13-inch dish, top with bread crumbs in 3 tablespoons butter. Bake at 350° for 1 hour.
Cream butter; gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Stir in sweet potatoes and milk. Combine flour, baking powder, salt, cinnamon and nutmeg; add to creamed mixture, stirring until just moistened. Stir in pecans. Spoon into greased muffin pans, filling 2/3 full. Bake at 400° for 25 minutes.
Cream the butter, sugar, salt and vanilla. Blend in flour and walnuts. Chill 30 minutes. Roll out 1/4-inch thick on floured board. Cut out and place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes until lightly browned. Frost with Buttercream Frosting.
Sift together the flour, soda and salt. Blend together the Crisco and sugar, creaming well. Add the egg and molasses. Beat well. Blend in the dry ingredients gradually. Mix thoroughly. Add the coconut and pecans or walnuts. Mix well. Drop dough by rounded teaspoonfuls about 2-inches apart onto greased baking sheets. Bake in moderate oven at 375° for 6 to 7 minutes. Cool slightly before removing from baking sheets. Makes 3 dozen cookies.
Pour boiling water over lard (room temperature). Stir until dissolved. Add dry ingredients. Mix and chill.
Mix 1 melted stick of butter with crumbs and a dash of salt. Mix well and put into a 13 x 9 x 2-inch pan. Beat eggs, remaining butter and sugar with mixer for no less than 5 minutes. Spread this over the pressed crumb mixture. Top with bananas and then pineapple. Top with Cool Whip and sprinkle with nuts and cherries. Chill overnight. Serves about 12.
Mix the ingredients together in a bowl. Pour into a greased square or rectangular cake pan. Bake 20 to 25 minutes at 350° until center springs out. Ice with favorite icing or serve uniced. No need to use beater. Just mix with big (wooden) spoon.
Dissolve jello in 2 cups boiling water. Add frozen strawberries and stir until melted. Chill until thickens. Prepare pudding as directed on box. Break cake up in small pieces and spread half of cake in bottom of large Pyrex dish, 11 x 14-inches. Pour half of strawberry mixture over cake. Spread remainder of cake over strawberry mixture. Pour remainder of strawberry mixture over second layer of cake. Spread pudding over this layer. Top with tub of Cool Whip and nuts.
Cut cake lengthwise in thirds. Drizzle with pineapple juice and almond extract. Combine undrained pineapple, whipped topping and pudding mix; blend well. Stand 5 minutes. Spread 1/3 pudding over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Sprinkle with almonds. Serves 10.
Put egg, milk and sugar in a bowl. Melt chocolate and butter; add to first mixture. Set bowl in a pan of cracked ice and beat with egg beater until it is of a consistency to spread; add vanilla.
Boil sugar, syrup and water together until soft-ball stage when tested in cold water. Slowly pour mixture into stiffly beaten egg whites, beating constantly. Add flavoring; beat until quite cool. Chopped nuts, raisins or coconut may be used. Frosting may be kept several days if poured in glass jar and placed in refrigerator. When ready to use, place bowl in pan of hot water and beat.
Melt chocolate chips and margarine, either in double boiler or microwave on Low power. Add sugar and mix well. Add beaten eggs to chocolate mixture. Add rest of ingredients; mix well. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Combine sugar, cocoa, syrup and cream; bring to soft ball. Add margarine and vanilla. Let cool. Beat until candy begins to cake.
Melt 1/2 block Gulf wax, 1 tablespoon butter and 9 ounces of chocolate chips. Mix sugar, 1/2 stick melted butter, peanut butter and Eagle Brand milk. Roll out into balls and dip into melted chocolate and place on buttered dish to cool.
Combine first four ingredients in a casserole dish. Bake for 40 minutes in a 350° oven. Top with French fried onion rings during last 5 minutes of baking.
Flatten biscuits; spoon filling in center. Fold over and crimp edges with a fork. Put on a cookie sheet and bake as directed for biscuits. Cool completely.
Drain 2 cans crushed pineapple (save juice). Mix cake according to directions on box, but use pineapple juice instead of water. Bake on large greased and floured cookie sheet.
Heat oven to 400°. Lightly grease 10 x 1 1/2-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate.
Measure peanut butter and marshmallow cream into dish. Butter 9 x 9-inch pan. Cook sugar and milk until it will form a soft ball when dropped in cold water. Add other ingredients. Mix well and pour into buttered pan. Cool and cut into squares. Yield: 2 pounds.
Prepare one bowl brownies as directed using 4 eggs. Spread in prepared pan. Beat cream cheese, sugar, egg and flour in same bowl until well blended. Spoon mixture over brownie batter. Swirl with knife to marbleize. Bake 40 minutes.
Mix dry ingredients; add water, oil and food coloring. Cook 3 minutes or until mixture pulls away from sides of pan. Knead slightly; cool and store in airtight container. Keep in the refrigerator.
Mix together sour cream, onions, bacon, salt and pepper. Toss in peas. Refrigerate overnight, covered. Serve chilled.
Melt oleo and pour over brown sugar. Add vanilla and egg yolks. Then add 1 cup flour and mix well. Add the other cup of flour. This will be hard to stir. Beat egg whites until they form peaks. Fold into mixture and add nuts. Bake at 350° for 32 to 35 minutes.
Preheat oven to 350°. Beat eggs. Add remaining ingredients in order given. Pour into a greased, shallow baking dish. Set in pan of water and bake at 350° for 30 minutes or until firm. Serves 6.
Combine ingredients and pour into unbaked pie shell. Bake at 350° until knife comes out clean.
Fold marshmallows into whipped cream and pour into graham cracker crust. Place cherry pie filling on top of mixture. Cover with foil and refrigerate at least 8 hours. Overnight is best. Double recipe in a 9 x 13-inch pan.
Beat eggs and then add milk to them and stir this combination into the pumpkin. Combine spices with a convenient amount of the sugar and add the salt also, and mix the rest of the sugar and all the ingredients together in a large bowl. Pour into unbaked pie shells. Bake 10 minutes at 450° and 30 minutes at 325°.
Use an electric mixer to mix cream cheese, sour cream and seasoning mix together. Spread in 10-inch glass pie pan. Cover with Saran Wrap and refrigerate overnight.
Combine juices in percolator. Place spices and sugar in percolator basket. Allow to go through perk cycle. Serve hot.
Bring first 4 ingredients to boil. Mix flour, sugar and salt in large bowl. Mix eggs, buttermilk and soda in small bowl. Mix altogether and pour in large flat pan and bake 30 minutes at 350° or until done when toothpick is inserted.
Blend powdered sugar with cream cheese. Mix all ingredients well. Pour into graham cracker pie shell. Let stand in refrigerator 3 to 4 hours before serving.
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla; mix well. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into three 8 or 9-inch pans lined on bottom with paper. Bake in oven at 350° for 30 to 40 minutes.
Dredge chicken pieces in flour, salt and pepper. Brown in oil using large frying pan (deep too). When browned, remove excess oil, leaving the "browned" goodies. Sprinkle the onion and garlic over the chicken evenly. Carefully pour 2 cups of the Sauterne over all. Cover, reduce heat and simmer 40 to 45 minutes, or until chicken is done, adding more Sauterne if necessary.
Heat soup, onion and Cheese Whiz until cheese melts. Mix with hominy. Pour into greased or sprayed casserole dish. Top with cornflakes. Bake 30 minutes at 350° until bubbly. Serves 4 - 6.
Preheat oven to 400°. Generously coat 12-cup muffin pan with nonstick vegetable oil cooking spray.
Drain salmon; remove skin and bones. Cream together salmon and cheese. Add rest of seasoning one at a time, stirring well after each. Shape into ball. Chill several hours. Roll ball in chopped walnuts and parsley. Spread on your favorite crackers.
Put stock in pan. Cube potatoes, one carrot and 1/2 turnip. Cut up leeks and onion into small pieces and put all into pan. Bring to a boil. Grate the other carrot and 1/2 turnip. Add to the soup. Just before serving, add cream. Season to taste.