HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, beat together butter and sugars until light and creamy. Add egg and vanilla. Beat well.
Mix water with Jell-O. Stir in frozen strawberries until thawed. Cut cake in small pieces; spread in large pan. Fold whipped cream, marshmallows and strawberry mixture together. Pour over cake. Sit in refrigerator for two hours.
Place beef in crock-pot and brown on high for 1 hour. Break up meat. Add Italian sauce, water, chopped celery, chopped onions, tomatoes, soup and V-8. Cook spaghetti; drain and add. Cook on high for 1 hour, then on low for 2+ hours. To serve, top with grated Cheddar cheese.
Remove stems from mushrooms. Wash and dry. Stuff with cream cheese. Bake at 400° for 10 minutes.
Brown ground round. Add onion, celery and green pepper. Cook until tender. Add remaining ingredients. Cook until cabbage is tender.
Combine all ingredients in a Dutch oven kettle. Bring to a boil. Reduce heat and simmer until potatoes and carrots are tender, then simmer some more. Delicious served with corn bread.
Precook potatoes and onions. Mix all ingredients and simmer 15 to 20 minutes.
Chop onions and garlic. Combine all ingredients in a heavy kettle and simmer with meat slowly about 3 hours. Remove meat; strain gravy and thicken with flour. Serve over noodles.
Saute onion and celery in butter until tender. Mix remaining ingredients and bake in casserole dish at 375° for 25 to 30 minutes.
Brown ground beef in large skillet, add green beans, tomato soup and season with chili powder to your taste. Cook until thicken. Pour into 11 x 7 in baking dish. Arrange biscuits in a single layer over top. Bake at 350 degrees until biscuits are golden brown. Serve immediately.
Prepare and bake cake according to package directions, using a 13 x 9 inch baking pan. In a small bowl, beat cream cheese and confectioners sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve over cake.
Peel and slice apples. Sprinkle with flour and spices. Blend in thawed undiluted juice. Put into bottom crust and dot with butter or for a deep dish pie, put apple mixture in a loaf pan and dot with butter. Put on top crust and cut air vents. Bake at 400° for 40 minutes.
Mix cream cheese until smooth with electric mixer. Add grated cheese and dressing mix. Stir together until well blended. Shape into ball and roll in chopped pecans.
Mix dry ingredients, then the liquid. Mix well. Pour into 9 x 13-inch baking pan (flour lightly) and bake for 30 to 35 minutes at 350°.
Combine cereal and peanut butter. Scoop ice cream into balls, using No. 16 ice cream scoop or shape into 2 1/4-inch balls. Roll in cereal mixture. Place on wax paper and freeze until firm. Drizzle with hot fudge. Makes 8.
Let sausage come to room temperature. Grate cheese and let come to room temperature. Mix sausage, cheese and Bisquick together. Roll into balls the size of walnuts. Place on cookie sheet and refrigerate or freeze. After frozen, put in a plastic bag. Bake at 350° for 20 to 25 minutes. Keeps for 2 months. Yields approximately 53 balls.
Cook rice in water until tender. Heat milk with soup. In a large bowl add soup, milk, Mozzarella cheese, rice and chicken. Cover with shredded Cheddar cheese. Bake until mixture bubbles. Bake 30 to 45 minutes at 350°. May be cooked in microwave until bubbly.
Melt butter. Mix sugar, milk and flour. Pour mixture over butter. Add fruit. Bake at 350° for 30 to 45 minutes.
In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla. Add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Makes 1 dozen.
Line two pie pans with ladyfingers. Dissolve gelatin in cold water. Beat egg yolks, sugar, salt and sherry. Put in double boiler and cook until thick. Add to gelatin. Beat egg whites and the other 1/2 cup sugar until glossy. Fold into mixture. Pour into pie pans. Let cool. Top with whipped cream. Sprinkle chocolate shavings on top!
Brown sausage and hamburger. Drain, then add salt, pepper, green pepper, garlic salt and onion. Cook for 30 minutes. Roll out bread. Spread some sauce. Add a layer of ham, sausage and hamburger mixture, layer of olives, layer of both cheeses, layer of salami and layer of pepperoni. Add another layer of sauce, then add a layer of ham. Close to make a loaf. Bake at 325° for 20 to 25 minutes.
Fix macaroni and cheese as directed on the box except for the milk, leave it out. Fry the hamburger; drain the grease. Mix the can of tomato soup with the hamburger.
Stir together peaches, allspice, cinnamon, butter and sugar in a deep pan on stove top. Bring to a boil.
Mix all dry ingredients together well. Add remaining ingredients. Beat well. Cook on hot griddle or skillet, greased, at 325°. Top with your favorite fruit, syrup or whipped cream.
Mix all ingredients together. Place meat in a Ziploc bag and marinate overnight, turning over to be sure both sides have been done. This is not only excellent for beef but also turkey London broil.
Cream together shortening, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift together flour, baking powder and salt (if desired). Add to creamed mixture, mixing thoroughly. Stir in coconut. Spread batter in a greased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 25 minutes. Cool in pan on rack. If desired, spread with confectioners sugar frosting. Sprinkle with peanuts. Cut into 3 x 1 1/2-inch bars. Makes 2 dozen.
Cook broccoli until tender and drain. Arrange in greased dish with stalks facing each other. Top with the chicken. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter and pour over all. Bake at 350° for 25 to 30 minutes. Serves 4 to 6.
Cook broccoli according to package instructions. Cook rice according to directions on package. Heat soups. Place broccoli, rice and eggs in casserole. Pour heated soup mixture over casserole. Sprinkle 1 cup grated Cheddar cheese on top and bake at 350° until bubbly and hot and cheese has melted. Serves 3 to 6.
Mash the sweet potatoes; add beaten eggs, sugar, cream, cinnamon, salt, vanilla and melted butter. Mix well and pour into unbaked pie shell. Bake in hot oven at 450° for 10 minutes, then reduce heat to 350°. Cook about 35 minutes or until a knife will come out clean.
Simmer apples in boiling water until tender. Remove from water; drain and place a layer in a buttered casserole dish. Combine remaining ingredients and sprinkle over apples. Repeat layering until all ingredients are used. Bake at 350° for 35 to 45 minutes.
Heat molasses. Remove from heat and add margarine and soda. Add flour, baking powder, salt and ginger gradually. Chill. Roll very thin on floured board. Bake at 350° for about 8 to 10 minutes. Don't overbake. Store in stone jar and they will become very soft.
Mix all dry ingredients in large bowl. Mash bananas on large plate with fork; put in bowl. Add shortening, eggs, vanilla and nuts; mix well. Add dry ingredients and mix well. Grease and flour loaf pan. Bake at 325° for 50 minutes.
Prepare crust. Combine sugar, flour and salt. Add to berries. Toss to coat fruit. Fill 9-inch pie plate. Adjust top crust, seal and flute edges. Cover edge with foil. Bake at 375° for 20 minutes. Remove foil. Bake 25 to 30 minutes more, until golden. Cool.
Shred the chicken or pork into small pieces. Put chicken or pork in saucepan. Add barbecue sauce until meat is well coated. Simmer on low heat for 5 to 10 minutes. Pile it on your favorite sandwich roll or hamburger bun.
Season chicken to taste with seasoning salt, black pepper and cumin. In a deep pan, saute garlic in oil. Add chicken to pan. Brown lightly.
In a large bowl, mix together with hands (let margarine soften) until smooth. Pinch off about 1 tablespoon size of dough; roll in the palm of hands to form a round ball. Place balls on a cookie sheet. When it is filled, put in refrigerator for 1 hour.
Cream sugar and shortening together. Add vanilla. Add flour and eggs. (I mix in eggs with mixer and flour by hand.) Knead dough. Roll out and cut with biscuit cutter or something smaller. (Use lots of flour on counter, hands, rolling pin and dough itself.) Bake at 350° to 400° for 10 minutes.
Cream shortening, sugar and molasses; then add egg and buttermilk. Mix well. Stir in dry ingredients together with vinegar-soda mixture.
Mix 1st three ingredients by hand and "smash" into greased pan. Mix last 3 ingredients until smooth and pour over cake mixture. Bake at 350° until done.
Mix all ingredients except vanilla and butter in saucepan and cook until thickened. Add vanilla and butter. Pour into serving dishes. Top with plastic wrap to prevent skin forming on top.
Layer potatoes, onion and ham (do not cut up) in a greased 8 x 12-inch baking dish. Blend together oleo, flour, salt and pepper. Cook for about 2 minutes, stirring constantly. Remove from heat. Add milk, stirring until smooth. Pour over potato mixture. Cover and bake at 350° for about 1 hour.
Mix stuffing, cheese, salt and spice in a bowl. Melt butter in a pan. Dip chicken breast in butter, cover well, then roll in crumb mix. Do one chicken breast at a time. Place on greased baking pan, uncovered. Bake at 350° about 20 minutes, until crisp.
Boil chicken until tender. Cool and break into bite-sized pieces. Place broccoli in baking dish. Cook in microwave about 5 minutes. Arrange chicken on top. Pour on melted oleo, then half of the grated cheese. Mix together sour cream and soup (will be thick). Spoon over chicken and top with remaining cheese. Bake at 350° for about 45 minutes. Serve over rice.
Mix together first 4 ingredients. Add rest of ingredients, stirring after each one is added. Drop by spoonful on greased cookie sheet. Bake about 15 minutes at 350°.
For each serving of chicken breast, salt and pepper as desired, and oil with bit of margarine. Place piece on an individual sheet of heavy duty aluminum foil. Pour a little lemon juice, dash of Tabasco, dash of Worcestershire sauce, slice of onion and a small pat of margarine on each breast. Fold and seal each package tightly. Cook on a cookie sheet in a 400° oven for 1 hour. Can be cooked ahead.
Soak beans overnight and rinse. Cover with cold water and bring to a boil. Boil 5 to 7 minutes. Use large casserole or bean pot. Place 1/2 onion in bottom. Put in beans, bacon (rolled and placed in the beans), then mix remaining ingredients to cover beans (add water if needed). Place strips of bacon on top; cover with catsup and bake at least 2 hours at 300°. Add water if beans become dry. Can be baked longer.
Crush corn flakes. Drain off half liquid from salmon. Combine all ingredients. Place in a loaf pan. Bake at 350°. If firmer texture is desired, use less butter and add 1 more egg.
Mix all ingredients. Bake in 200 degree oven for 2 1/2 hours.
Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of electric mixer until well mixed. Stir in flour mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, raisins and 2/3 cup of the coconut.
Melt margarine in large saucepan; saute onion, green pepper and celery. Put broccoli on top; cover and simmer until broccoli is thawed, cook spaghetti according to directions. In a bowl combine soup and milk. In a buttered 3-quart casserole dish layer spaghetti, vegetables, mushrooms, soup and 1 1/2 cups cheese. Sprinkle remaining cheese on top. Bake at 350° for 35 to 45 minutes or until hot and bubbling. Serves 10.
These are wonderful. If possible, grill over hot coals, but are delicious pan-fried also.
Melt 2 tablespoons butter in large skillet. Remove from heat. Blend in flour and sauce mix. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add frozen meatballs; heat to boiling. Reduce heat; cover and simmer 10 minutes. While meatballs simmer, cook noodles. Stir parsley flakes and 2 tablespoons butter into noodles. Serve meatballs with sauce over noodles. Makes 4 to 6 servings.
In a large bowl, place milk, sugar, coconut, eggs, flour, butter and vanilla. Stir until combined. Pour into pie shell. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool at room temperature. Refrigerate leftovers.
Dissolve jello in 2 cups boiling water. Place in refrigerator until it starts to jell. Meanwhile, mix sugar and cream cheese. Whip chilled milk in a chilled bowl. Have Cool Whip ready. Beat jello; add everything to jello and mix well. Pour into pie shells. Chill before serving.
Combine all ingredients in a baking dish. Microwave 7 minutes or until boiling. Let stand 5 minutes. Add cinnamon if desired.
Melt butter in saucepan. Add all ingredients. Cover; simmer 12 to 15 minutes, until carrots are tender.
Heat honey and sugar slightly in a pan. Add butter. Add 2 cups flour and baking powder; beat well. Add nuts, citron, peels and spices. Add 1 1/2 to 2 more cups flour until you have a thick, pliable dough. Pat it 1/4 inch thick into pans (three 8 x 8-inch cake pans and one 9 x 9-inch cake pan). Bake about 25 minutes. When cool, cut in squares and ice with Lemon Glaze. Make this ahead for Christmas. Keeps 6 months when in an airtight container!
Gas grill. Sprinkle cheese evenly over bread shell. Top with remaining ingredients. Cover and grill pizza 4 to 6-inches from medium heat 8 to 10 minutes or until crust is crisp and cheese is melted (if crust browns too quickly, place a piece of aluminum foil between crust and grill). Makes 4 servings.
Prepare favorite chicken salad recipe for about 6 people. Place 1 1/2 teaspoons chicken salad (depending on size of cucumber slices) on the cucumber slice and top with a toasted pecan half. Makes 48.
In a large mixing bowl, mix all dry ingredients together. In a separate bowl, mix buttermilk, oil and egg yolks and beat well. Slowly stir buttermilk mixture into dry ingredients until thoroughly mixed. Beat egg whites and fold into batter. Spoon dip batter into preheated waffle iron.
Mix lemonade with Eagle Brand and Cool Whip. Pour mixture into a graham cracker crust. Chill for at least 1 hour. (Makes enough for two small pies.)
Mix together cream cheese, vanilla and egg until creamy; set aside. Mix the brownie mix according to package directions, except using slightly less water and oil. Spread 3/4 cup of brownie mix in bottom of sprayed 9 x 13 pan. Spoon in filling and spread remaining brownie mix over top. Bake at 350° for 30 minutes. Don't overbake.
Mix all ingredients in large bowl. Pour into 9 x 13-inch cake pan. Sprinkle top with additional chips, if desired. Bake at 350° for 40 minutes.
Step 1 - Strawberry Glaze: Cook water, sugar and cornstarch until thick. Remove from heat and add lemon juice, food coloring and strawberries. Set aside.
Mix and drop on lightly greased and floured cookie sheet. Bake 7 to 9 minutes at 375° to 400°.
Beat the eggs, then add sugar, vanilla, oleo and milk. Mix well. Pour into pie shell. Bake at 350° until center is firm.
Cook fettuccine according to package directions. Drain. Heat butter and garlic in skillet on medium until garlic is lightly brown. Add half and half, Crab Delight and pepper. Heat about 3 minutes or until mixture just begins to bubble, stirring occasionally. Add Parmesan cheese. Stir 1 minute longer. Remove from heat. Toss Crab Delight; save with fettuccine. Serve immediately with Parmesan cheese, if desired. Makes 4 servings.
Heat oil in a heavy dutch oven; brown meat with onion, garlic and bell pepper until meat is well done. Add soup, catsup, chili powder and Worcestershire sauce. Stir in corn and olives. Add salt and pepper to taste. Cover and simmer on low for 1 hour. Add water as needed to keep sauce liquid or to desired level of thickness. Served over cooked pasta; sprinkle with cheese. Makes 6 servings.
Cook mashed figs and sugar for 10 to 15 minutes. Add gelatin and boil until it dissolves. Pour into hot sterilized pint jars and seal.
Dissolve lemon jello in 1 cup boiling water. Add 1/4 cup cold water. Measure 3/4 cup of lemon jello and save. Add eggnog to rest of lemon jello and pour into mold. Drain juice from pears and add water to make 3/4 cup. Dissolve cherry jello in 1 cup boiling water. Add measured fruit juice and leftover lemon jello to cherry jello. Chill until thickened. When lemon jello is firm enough, arrange sliced pears over top. Then gently spoon thickened cherry jello and chill. Can border with whipping cream.
Marinate overnight the brisket in liquid smoke, garlic powder and onion salt. Sprinkle generously. Cover tightly with foil and refrigerate overnight.
Mix well. Pour into 9 x 13-inch pan. Do not grease! Bake for 30 minutes at 350°. Cool. Test for doneness with toothpick.
Chocolate or vanilla wafers or Oreos (crumbled) may be substituted for coconut macaroons.
Mix margarine and Crisco with electric mixer. Add sugar and eggs. Now add rest of ingredients and finish mixing. Drop by teaspoonful on baking sheet. Bake at 350 degrees for about 8-10 minutes. Makes a large batch.
Bake pound cake mixture in thin round cake layers (3 to 6 layers). After cool, soak layers slightly with sugar and water mixture. Beat whipped cream and put on layers. Grate fresh coconut and place on cake layers.
Put potatoes into large bowl of electric mixer. Add cream cheese, onion, eggs and flour. Beat at medium until light and fluffy. Salt and pepper as needed. Spoon into a 9-inch square baking dish. Sprinkle canned onions over top. Bake at 300° for 35 minutes. Makes 6 to 8 servings.
Heat 2/3 cup cream in a large microwave safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill in refrigerator for 15 minutes. Beat with mixer just until soft peak forms. Arrange 3 crackers side by side, long edges touching on serving plate. Spread evenly with 1/2 cup cream mixture. Repeat 4 more layers. Add one more layer of crackers and chill one hour. Chill remaining cream. Spread top and sides of cake with cream mixture. Chill 4 hours. Garnish with peanut butter chips.
Melt over boiling water. Add 2 to 16 ounces coarsely chopped nuts (English walnuts, pecans, peanuts). Mix well. Drop onto buttered wax paper. Cool. Dip into melted chocolate.
Cut slightly thawed hash browns into cubes and put in 2-quart casserole dish. Mix softened cream cheese and half and half in saucepan and place over low heat until well blended. Add spices and pour over potatoes. Sprinkle with paprika. Bake at 350° for 30 to 35 minutes.
Heat water and sugar until sugar dissolves. Add lemonade, orange juice and rum. Stir until juices are dissolved. Freeze in 9 x 13-inch Tupperware container. Spoon in glass and add 7-Up.
Beat first 7 ingredients together. Add the remainder in order, one at a time. Grease 3 loaf pans. Fill 2/3 full and bake 1 hour at 350°.
Boil the fryer; remove meat from bones and save broth. Blend the soup, milk and broth. Dip tortillas in hot Crisco oil. Put a layer of tortillas in bottom of casserole dish. Sprinkle onion, grated cheese, chopped green chilies and chicken pieces over tortillas. Pour sauce over and repeat layers until all tortillas are gone. Bake at 350° until bubbly, about 20 to 30 minutes. Serves 6 to 8.
Cook sauerkraut and brown sugar with a little water for 30 minutes; drain. Cut bread in half horizontally.	Spread bottom half with corned beef (can be softened in microwave for 15 seconds to make easier spreading). Place sauerkraut over corned beef; cover with	slices	of cheese. Place on cookie sheet in a 350° oven until cheese melts. Cover with top half of bread; return to oven for 3 to 4 minutes.	Cut in wedges.
Mix all ingredients together. Place in pattie shells or on shallow casserole. Top with bread crumbs. Bake uncovered at 350° for 30 minutes. Serves 4.
Cook first 3 ingredients in a Dutch oven over medium heat, stirring occasionally, until butter melts; remove mixture from heat. Bring sugar, 1/2 cup water, and lemon juice to a boil in a Dutch oven over high heat, stirring occasionally. Reduce heat to medium-high, and boil, stirring occasionally, 8 minutes or until mixture begins to brown. Reduce heat to medium, and cook, stirring, 5 minutes or until mixture is caramel colored. Pour sugar mixture gradually into whipping cream mixture. Remove from heat; let stand 1 minute. Whisk until smooth. Cook over medium-low heat, stirring occasionally, until a candy thermometer registers 230° (thread stage); cool. Makes 2 1/2 cups sauce.
Cream milk and lemon juice with mixer. Add coconut, pineapple and pecans. Fold in Cool Whip. Put in crust and refrigerate until ready to serve.
Cream butter; add flour and sugar. Cream together, then add nuts and vanilla. Roll into small balls, approximately 1-inch in diameter. Bake in moderate oven, 350°, for 15 to 20 minutes on an ungreased cookie sheet. Sift additional confectioners sugar on cookies after baking. Makes about 40 cookies.
Combine salt, pepper, garlic and extra virgin olive oil. Then add tomatoes and basil and mix well. Serve over hot fettuccine. Pass Parmesan cheese.
Mix pesto, vinegar and dressing. Add to mixture of vegetables and pasta and toss. Chill before serving.
Combine flour, baking powder and salt. Add nuts and sugar. Beat in egg and vanilla. Melt shortening and add to mixture. Stir in chocolate bits. Bake in 350° oven for 20 to 25 minutes.
Sprinkle chops with salt, pepper and paprika and brown in oil; drain. Blend sauerkraut and onion. In baking dish, layer chops, sauerkraut, then sour cream on top. Bake at 300° for 1 hour.
Mix shortening, sugar and eggs well. Stir in soured milk. Measure flour; sift. Blend dry ingredients; stir in. Stir in nuts, fruit and dates. Chill at least 1 hour. Heat oven to 400°. Drop rounded teaspoonfuls of dough 2 inches apart on lightly greased cookie sheet. Bake 8 to 10 minutes until almost no imprint remains when touched.
In hot skillet, saute minced onion, chopped peppers, salt and paprika until onion is golden, approximately 5 to 8 minutes. Remove from heat. Stir in chicken soup; bring to boiling, stirring constantly. Stir in chicken; remove from heat. Stir in sour cream. Delicious served over rice, in pastry cups, on noodles or toast points.
Mix sour cream, sugar, vanilla and coconut. Reserve enough coconut to put on top of cake, if desired, and refrigerate overnight. Mix and bake cake mix according to directions on box, making 2 layers. Slice the layers to make 4 and spread the filling between them.
Beat eggs and sugar in bowl until well blended. Add undrained pineapple; mix well. Add flour. Add 1 teaspoon vanilla; mix well. Stir in 1/2 cup nuts. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Cool.
Place cooked meat and onions into Pam-sprayed 2-quart baking dish. Add catsup, Worcestershire sauce, mushrooms (if desired) and 2 tablespoons Bisquick. Stir well and set aside. Combine remaining Bisquick with enough water to form a soft dough. With fingertips dipped in Bisquick, press dough into bottom and up sides of casserole. Fill with meat mixture. Sprinkle on cheese. Bake in preheated 425° oven 20 minutes.
Spray 12 muffin cups with cooking spray. Combine first 4 ingredients. In small bowl, blend egg, orange peel, juice and oil. Stir in flour mixture until moistened. Stir in cranberries and nuts. Spread in muffin cups. Sprinkle with sugar. Bake 18 to 22 minutes at 400°.
Stir together in a 2-quart baking dish all ingredients. Bake at 350° for 1 hour and 15 minutes. Serve hot. Makes 5 (3/4 cup) servings. Top with cheese if desired.
Mix sugar and flour and cream with butter. Beat until light and frothy. Add eggs. Pour into unbaked pastry-lined pan. Bake as for custard pie, about 40 minutes, starting with hot oven to set pastry, then reduce heat for remainder of baking time. Top with meringue when cool.
Add the flour to the drippings. Stir. Slowly add the water and stir until the gravy thickens. Add salt and pepper to taste.
Mix vinegar, oil and sugar. Bring to a boil and pour over top of tossed ingredients listed.