HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cake mix, 1 egg and 1 stick butter. Press into bottom of 9 x 13 1/2-inch pan. Cream cheese, sugar and butter; add eggs and nuts. Pour on top of cake. Bake at 350° for approximately 45 minutes.
Stir sugar and butter over fire until fudge-like and slightly golden. When cool, add beaten eggs, flavoring, salt and baking powder, then nuts. Place in pan and bake 15 or 20 minutes. Cool in pans and cut in squares.
Stir together flour, baking powder, cinnamon, soda and salt. Combine eggs, pumpkin, sugar and oil; beat until combined. Add dry ingredients; beat until well combined.
Prepare hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350° and bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yields 6 servings.
Combine thawed broccoli, olives, onion, eggs and water chestnuts. Coat with mayonnaise. Serve chilled in bowl or in hollowed out honeydew melon shell.
Break up lettuce and cauliflower and put in layers in bowl. Cover with mayonnaise and add onion, bacon, cheese and sugar in layers. Cover tightly for 24 to 48 hours. Toss just before serving.
Microwave cheese and milk 4 to 6 minutes, stirring every 2 minutes. Serve over baked potatoes or vegetables.
Mix all together. Bake in a greased 8-inch pan for 40 minutes at 350°. Serves 6.
In processor, blend flour, sugar and salt. Cut in oleo and blend until mixture resembles meal. Transfer to bowl; add juice and combine to form dough. Make into ball; wrap in Saran and chill for one hour or freeze until ready to use. Makes one double crust pie.
Melt 1 stick of butter in a 9 x 12-inch roasting pan. Let cool. Add sour cream and onion soup mix together until well blended. Add chicken soup, garlic powder and cheese; mix together. Add hash browns; mix until well coated. Smooth out top of pan.
Boil 2 quarts water to which has been added the next 6 ingredients. Add shrimp tails; cook on medium heat until shrimp turn pink. Remove shrimp; save stock. Make a dark roux of next 4 ingredients. Keep roux soft; add shrimp stock, salt, hot sauce and tomato sauce. Simmer until tomato color is dark. Add shrimp and crab meat or lobster with oysters. Serve over hot rice.
Poach and skin chicken; cut into 1-inch chunks. Blend the mayonnaise and whipped cream. Toss to coat chicken, celery, pineapple and nuts. Season with salt and pepper to taste. Mound in baked pie shell. Chill; serve in wedges.
Bring rice and milk to a boil. Cook 1 hour. Stir in sugar and flan powder. Beat together 1 egg and vanilla. Take a little hot rice and add to egg mixture to warm it. Then add egg mixture to rice-milk mix. Cool and refrigerate.
Cream together shortening and sugar; add egg. Mix and add flour, salt, cinnamon and nutmeg. Mix thoroughly. Add vanilla. Mix well. Add nuts and apples.
In a small mixing bowl or blender, combine vinegar, sugar, paprika, garlic, Worcestershire sauce, salt, dry mustard and red pepper. With mixer running, slowly add oil in a thin steady stream. Continue mixing until mixture reaches desired consistency. Serve immediately or cover and store in refrigerator for up to 2 weeks.
Mix cake mix as instructed on box. Pour 1/2 of batter in a greased and floured 9 x 13-inch sheet cake pan. Bake 15 minutes at 350°. Melt caramels, oleo and evaporated milk in a double boiler. Pour over warm cake. Sprinkle chocolate chips and pecans over cake. Pour remaining cake mix over top of chips and nuts. Bake at 350° for 15 minutes. Cool and serve with whipped cream.
Melt butter and mix with other ingredients. Pour into unbaked pie shell. Bake at 350° for 1 hour or until set.
Mix. Pour half of mix in pan. Sprinkle 2 tablespoons brown sugar and 1 teaspoon cinnamon over. Mix. Pour remaining mix and bake at 350° until toothpick inserted in center comes out clean. This is a delicious cake.
Place fruit in a large bowl. Sprinkle lemon pudding on top and mix well until thickened. Chill.
Heat oil in heavy skillet and brown chops on both sides. Butter a large baking dish which has a well fitting cover. Arrange potatoes and onions in layers, seasoning with salt and pepper. Place browned pork chops on top. Salt and pepper them. Mix Worcestershire sauce, soup and milk and pour over all ingredients. Cover tightly and bake at 375° for 50 minutes or until chops are very tender. Remove lid for the last few minutes for browning. Yield: 6 servings.
Heat mustard and jelly on stove slowly until melted. Add hot dogs. Or, place all ingredients in a crock-pot. Cook until all the juice is absorbed. May increase or decrease recipe. Just use the same ratio of jelly/mustard. If mustard is tart, you may need to add a little more jelly.
Mix together well. Store in a tightly covered container. Mix 1 teaspoon with boiling water to make 1 cup.
Combine cabbage and onion; set aside. Combine rest of ingredients in a small saucepan, except oil. Bring to a boil, stirring often. Stir in oil. Pour over cabbage; toss gently. Cover and chill at least 2 hours. Will keep in the refrigerator for several days.
Grease 9 x 13-inch cake pan. Sprinkle almonds and chocolate chips in pan. In heavy 10-inch skillet, mix butter, sugar and water. Bring to a boil, stirring occasionally. Pour on top of chocolate/ almond mixture. Allow to cool in pan.
Combine softened cream cheese, milk and sugar, mixing well until blended. Spread onto bottom of pastry shell. Cover with 1 pint strawberries.
Cook bacon until crisp. Remove and drain, leave grease in skillet and add brown sugar, dry mustard, salt and vinegar. Slice and ring onions. Cook all together in pan for 20 minutes. Drain all beans except pork and beans. Mix onion mixture with beans. Place in 3 quart casserole dish, crumble bacon on top. Bake 1 hour at 350°. Serves 12.
Mix powdered sugar, melted margarine and milk. Add coconut. Mix well. Refrigerate overnight. Cut into squares or make small balls. Melt chocolate chips and paraffin in top of a double boiler. Dip squares or balls into mixture and set on waxed paper.
Beat egg yolks until thick and light in color. Gradually add sugar. Then lemon juice and rind and salt. Fold in whipped cream then fold in stiffly beaten egg whites. Cover bottom of refrigerator tray with cracker crumbs (graham). Pour sherbet mixture over crumbs. Sprinkle a little crumbs on top in a swirl affect. Freeze until firm. Cut in squares. Makes 2 qts. or 1 small ice tray.
Mix well all ingredients. Form into balls. Brown on all sides. Mix remaining soup and 3/4 can water to pan. Bake in oven at 250° for 1 to 1 1/2 hours.
Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua and water. Beat in egg yolks, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff, but not dry. Beat cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill 4 or 5 hours or overnight. Remove from refrigerator 15 minutes before serving. Decorate with shaved or curled chocolate. Makes 12 servings.
Heat oven to 350°. Grease 2 (9 x 5 x 3-inch) loaf pans. Cut shortening into flour, sugar, baking powder, soda, salt and orange peel. Add water to juice to measure 1 1/2 cups. Blend juice with cheese and eggs. Mix juice and cheese mixture with dry ingredients. Fold in cranberries and nuts. Bake for 60 to 70 minutes. Let stand for 8 hours before slicing.
Melt chocolate chips with corn syrup. Remove from heat and cool. Combine shortening, sugar and eggs. Blend until creamy. Sift the flour, soda, cinnamon and salt. Blend chocolate mixture with shortening mix. Add flour gradually. Shape dough into 1-inch balls. Roll in white sugar. Place 3 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix all ingredients together well. Add enough catsup to darken meat. Mix again and shape into loaf. Cover center of loaf with barbecue sauce and around edge of this with catsup. Take knife and swirl these two together, covering top of loaf. Bake 1 hour at 350°.
Melt oleo. Add sugar and egg yolk, then add remaining ingredients. Spread on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine ingredients in a small bowl. Score meat on both sides. Pour marinade over meat. Marinate overnight. Broil steak 4 to 5 minutes per pound on each side. Slice thin and serve.
Brown ground beef and drain. Add onion and taco seasoning according to package directions. Add 1/2 cup grated cheese to meat and onion mixture. Set aside. Combine soups and enchilada sauce. Top each tortilla with 1 heaping tablespoonful of meat mixture. Place, seam side down, in a 9 x 13-inch baking dish. Pour sauce over tortillas and top with remaining cheese. Bake in preheated 350° oven for 25 to 30 minutes.
Cut each wing into 2 pieces at joints, leaving tip with blade. Heat oil in large wok. Brown wings slowly on all sides. Drain excess fat. Combine 1/3 cup syrup, garlic, red pepper flakes and ginger. Pour over turkey wings. Cover and simmer 20 minutes. Add pineapple chunks, green onion fans and pepper strips. Simmer 10 minutes. Serve hot sprinkled with toasted sesame seed. Makes 4 to 6 servings.
Mix well the cream cheese, sugar, butter, vanilla and salt. Add coconut and mix again. Shape into eggs. Cool in refrigerator. In double boiler, melt chocolate chips and paraffin. Dip eggs in chocolate.
Put raw hamburger in bottom of 9 x 13-inch pan. Cover with a layer of stuffing mix (not prepared). Cover stuffing with onion. Pour soup over stuffing and onion. Then pour milk over soups. Top with frozen Tater Tots; cover with foil. Bake at 350° for 1 to 1 1/2 hours. Remove foil the last 15 minutes to brown the Tater Tots.
Serve this high fiber, low-fat salad with grilled fish or poultry. Rinsing canned beans removes some of the salt added during processing. You can also soak, cook and drain about 3/4 cup dry black beans (use 1 1/2 cups cooked).
Mix flour, cornmeal, sugar, baking powder and salt, then eggs, milk and oil. Fold in corn, peppers and cheese. Pour into cast-iron skillet. Bake for 1 hour at 350°.
Sprinkle chicken with salt and pepper. Brown in oil in skillet. Add onion, garlic and mushrooms. Cook until onion is soft. Combine remaining ingredients and pour over chicken. Cover and simmer 30 minutes. Uncover and simmer 15 minutes longer. Thicken sauce if desired. Serve over spaghetti.
Beat egg white with the cold water. Mix all together and bake at 300° on a cookie sheet for 30 minutes. Remove and pour immediately onto waxed paper. Serve.
Cook sugar, butter, milk and salt to soft ball stage (234° to 238°). Add the marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add flavoring. Beat until mixture is creamy, thick and will hold its shape when dropped from a teaspoon. Pour into well-buttered, shallow pan. Cut into squares.
Mix ingredients in the order written; beat well. Bake at 350° for 15 to 20 minutes, then turn up to 375° to finish.
Boil first 3 ingredients for 4 1/2 to 5 minutes. Stir constantly to keep from sticking. Pour hot syrup over remaining ingredients. Beat 5 minutes or until chocolate chips are melted. Add 2 teaspoons vanilla and nuts. Spread in greased pan. Cool and cut.
Melt first five ingredients on top of stove or microwave. Put potatoes in 9x12 pan. Cover with cheese mixture, then crushed cornflakes and final stick of oleo. Bake 350° for 50 minutes.
Mix well. Preheat oven to 350°. Pour in deep pie crust; cook 60 minutes.
Gently simmer fish (covered) in 1/2 cup water until flakes; drain. In saucepan, melt butter, add flour and salt and slowly add milk; stir until thickened. Add cheese; when melted, pour over the haddock in a casserole. Spread bread crumbs on top. Cover and bake at 350° until bubbly.
Cook meat and onion in heavy skillet until browned. Add salt, pepper, tomato soup and beans with liquid. Simmer 5 minutes. Place in 2-quart casserole. Drop potato mounds over hot meat mixture. Sprinkle with cheese. Bake at 350° for 20 minutes. Serves 6.
Cook broccoli until tender. Place in casserole dish. Combine other ingredients in double boiler and heat until melted and creamy. Pour sauce over broccoli and top with approximately 1 cup of stuffing mix. Bake at 350° until brown.
Stir together the sugar, yeast and salt in a large mixing bowl. Add hot water; mix and let stand 5 minutes. Beat in egg and margarine. Dump all of flour; mix well. Use electric mixer, if available; do not knead. Pour into a greased bowl. Cover tightly; refrigerate overnight. When ready to use, allow about 2 hours to rise.
Heat oven to 350°. Measure all ingredients together and mix well. Bake for 40 minutes.
Cut each biscuit into 4 pieces. Shake in a bag with sugar and cinnamon mixture. Put in a 9 x 13-inch pan or 2 small square pans. Layer biscuits in 2 layers. Bring to boil sugar, brown sugar, margarine and ice cream. Pour over biscuits. Bake at 350° for 25 to 30 minutes.
Heat oven to 400°. Place chicken in ungreased baking pan, 9 x 9 x 2-inches. Mix soup, mushrooms (with liquid) and remaining ingredients. Pour over chicken. Bake until chicken is hot and sauce is bubbly, about 20 minutes. Yields 2 servings.
Combine eggs, milk, half and half and mustard. Blend well. Layer bread, cheese and sausage in a large casserole. Pour egg mixture over layers. Refrigerate overnight. Pour soup over casserole. Bake at 350° for 45 minutes or microwave on High for 2 minutes, then at 70% for 20 minutes.
Add to meat and onion mixture and simmer for 2 hours or until liquid is reduced.
Remove from foil container. With sharp knife, cut in half. Return half to freezer. Place the other half in 1-quart casserole. Microwave at Medium (5) for 2 to 4 minutes until partially defrosted. Mash with fork. Mix in crumbs, lemon juice, onion and salt.
Brown beef in large heavy kettle; drain. Add all the ingredients, except cabbage and macaroni. Bring to boil. Lower heat; cover and simmer for an hour. Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving.
Lightly brown meat; drain. Put meat in 13 x 9-inch pan. Spread on pizza sauce; cover with cheese. Mix Bisquick, eggs and milk until smooth. Pour over mixture. Bake at 400° for 30 minutes.
Mix all ingredients together well. Make into patties and fry or drop by 2 tablespoons into butter heated frypan.
Brown, salt and drain the ground chuck. Put everything in a crock-pot. Stir well. Cook on low about 8 hours (4 hours on high if in a hurry).
Saute onions in butter until clear and wilted. Add soup and cheese in skillet and melt. Precook broccoli by box directions and drain. Mix broccoli and sauce in casserole dish and bake until bubbly.
Simmer chicken until tender in well seasoned water. Remove chicken and broth. Measure one quart broth back into pan. Bone and dice chicken; set aside. Into broth, put celery, onion, garlic and mushrooms. Let cook a few minutes, then add spaghetti and cook until spaghetti is done. Add tomatoes, soup, salt and pepper. Add Worcestershire sauce and cheese to boned chicken, then add to spaghetti mixture.
Mix together cream cheese and picante sauce. Spread over tortilla shells that have been brought up to room temperature. Roll up. Cover and refrigerate up to two hours. Slice. Serve with salsa.
Microwave broccoli in 1/2-quart casserole dish with enough water to cover. Cover dish. Do not cook completely done. Drain well. Cut broccoli into bite-size pieces. Combine rest of ingredients and add broccoli.
Preheat oven to 325°. Spray 7 wide mouth pint jars with nonstick cooking spray.
Reserve 8 peach slices for decoration. Place layer of grapes in 4 parfait glasses. Cover with layer of yogurt; add layers of pears, peaches and pineapple alternately with yogurt until last layer of yogurt comes within 3/4-inch of top of each glass. Pipe a spiral of whipped cream over yogurt in each glass; top with a cherry. Push 2 reserved peach slices onto each glass. Fruits can be layered in sherbet glasses, if desired. Yields 4 servings.
Mix cherry or strawberry Jell-O as directed on box and let jell. Mix lemon Jell-O with hot water and pineapple juice. Mix cream cheese, mayonnaise and whipped cream together. Add marshmallows and crushed pineapple and lemon Jell-O. Pour over first layer. Let jell. Mix lime Jell-O and pour on top. Let jell.
Mix all ingredients together. Let stand 20 minutes. Pour into a greased loaf pan. Bake in preheated 350 degree oven for 50-60 minutes.
Mix all ingredients and bake at 350° for 45 minutes. Melt 1 stick of butter and return to oven. Bake for 10 minutes.
Beat eggs until foamy. Add sugar, syrup, butter, salt and vanilla. Continue to beat until thoroughly blended. Stir in peanuts. Pour into unbaked pie shell. Bake in preheated oven at 375° for 45 minutes.
Mix dry ingredients, then add remaining ingredients except bananas and wafers. Line pan with wafers and bananas over these. Cook other ingredients in double boiler until slightly thickened. Pour over wafers and bananas. Add meringue and brown.
Place half of bread in 8 x 8-inch or rectangular baking dish. Combine chicken, vegetables, mayonnaise and seasonings. Spoon over bread. Place remaining bread on top. Combine eggs and milk and pour over all. Cover and chill one hour or overnight in refrigerator. Spoon undiluted soup on top. Bake at 325° for 1 1/4 hours. Sprinkle cheese on top for last few minutes of baking.
Cook and stir onion and celery in margarine in medium skillet over medium heat until tender. Stir in seasonings. Add onion mixture and add water or broth to bread cubes in large bowl. Toss to mix.
Cut biscuits in quarters and dip in melted margarine, then roll in cinnamon, sugar mixture. Place in greased Bundt pan. Pour remaining margarine over biscuits. Sprinkle with remaining cinnamon sugar mixture. Add nuts and raisins. Bake in a 350° oven for 40 to 45 minutes. Serves 12. (Raisins and nuts are optional.)
Heat oven to 325°. Put margarine in 8 x 8-inch pan and place in heated oven until margarine is melted. Mix sugar, flour, baking powder and milk. Pour into melted margarine, but do not mix. Spoon pie filling into center of batter and margarine. Do not stir. Bake at 325° for 1 hour.
Mix together everything except pecans by hand. Grease and flour Bundt pan and place nuts at the bottom of pan. Pour mixture on top of pecans. Bake at 325° for 50 to 60 minutes.
Mix all ingredients thoroughly. Chill. Refrigerate 8 to 12 hours and serve.
Butter a 3-quart saucepan. Combine sugar, milk and butter. Cook over medium heat to soft ball stage, stirring frequently. Remove from heat; add chocolate, Marshmallow Creme, vanilla and nuts. Beat until chocolate is melted and blended. Pour into a buttered 9 x 9 x 2-inch pan. Score into squares while warm. Cut when firm.
Mix all ingredients and stir constantly. Bring to a boil and cook for about 40 minutes. Pour into cooked pie crust and top with meringue.
Insert olives into deep cut slits in meat. Heat oil in heavy pan and brown well on all sides. Add onion, celery, green pepper, tomato sauce, 1 cup water, salt and pepper. Bring to a boil and cover until meat is tender. Turn meat occasionally during cooking. Remove all meat. Add cornstarch mixture to pan and simmer 10 minutes. Serve sauce over meat slices.
Brown meat and onion in bacon fat. Add all the vegetables, then noodles and cheese; mix. Spread in large pan; cover with tomato soup. Bake for 1 1/4 hours at 325°.
Stir cocoa, sugar, food coloring and boiling water. Stir until smooth; set aside and let cool. Sift together flour, sugar, baking powder, egg yolks, oil, cold water and vanilla into mixing bowl; beat until smooth. Spoon or beat for 1 minute. Measure into large bowl egg whites (7 or 8 eggs) and cream of tartar. Beat until egg whites are stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Place 1/2 the batter in another pan or bowl and pour cocoa mixture gradually into it (will go to the bottom of cake pan if mixture is not cool). Immediately pour alternate layers of dark and light mixtures into ungreased tube pan. Bake at 325° for 55 minutes. Use desirable icing.
Follow instructions closely: Mix in 4 cup size bowl the brown sugar, margarine, Karo syrup and salt. Cook on High for 2 minutes. Stir. Cook on High for 2 more minutes. Remove from oven. Add soda and vanilla. Stir; pour over corn in sack. Shake. Fold sack loosely. Put in microwave. Cook on High for 1 1/2 minutes. Shake. Cook on High for 1 1/2 minutes. Shake. Cook on High for 1 1/2 minutes. Pour in oblong pan. Stir and separate. Cool.
Heat oven to 350°. Cook elbow macaroni according to package directions; drain.
Reheat potatoes and mash. Butter a 9 x 13-inch dish. Put in remaining ingredients. Stir and add to dish. Combine topping ingredients and sprinkle on top of potatoes. Bake 1 hour at 325°.
Mix all together and bake in a Bundt or tube pan for 1 hour at 350° or until done. You may want to put a pan of water in bottom of oven for moisture. Ice your cake with your favorite frosting or eat plain without frosting. Yield: 1 cake.
Cook flour with milk over low heat until thickened, stirring constantly. Let cool. Cream butter and shortening. Add sugar, salt and vanilla. Beat at high speed with mixer. Gradually, add thickened milk mixture and beat well. May be used on any type of cake or cream rolls. Freezes well.
Dissolve jello in water; set aside until it is just thick enough to whip. The last thing you do is whip the jello. Melt butter and mix in sugar, then pour in crushed graham crackers. Press 3/4 crumbs in bottom of a large cake pan. Whip the Pet milk. In a large bowl, whip the cream cheese and 1 cup sugar. Add to jello and whip. Fold in whipped cream. Pour onto crumbled liner. Top with rest of crackers. Top with cherries and chill.
Mix flour and corn. Add sugar, milk, salt and butter. Stir in eggs. Grease 1-quart casserole. Pour in pudding. Place casserole in a pan of hot water. Cook 1 1/2 hours or until firm. Serves 4 to 6.
Heat pineapple and sugar until sugar is dissolved. Dissolve in cold water the gelatine. Add to mixture. Let cream cheese soften at room temperature, then add to pineapple mixture. Let set until partially set. Whip the cream and fold in. Chill. Serve on lettuce leaf. Top with cherry.
Bring to a boil the sugar and cream. Cook 10 minutes. Mix all ingredients together in buttered pan. Nuts, if desired.
Boil broccoli until tender. Cook rice. Mix broccoli, rice, onion, soup and Cheez Whiz together and bake at 300° for 20 minutes.
Saute onions in butter until clear and slightly browned. Layer 2/3's of the cheese and the onions in a 2-quart casserole. Heat cream of chicken soup, milk and soy sauce in saucepan. Stir and pour mixture over onion and cheese layers and gently mix.
Spread uncooked hamburger in bottom of 9 x 13-inch pan. Mix soups together and spread over hamburger. Cover the top with frozen Tater Tots. Bake in 350° oven for 1 hour. Do not salt hamburger, soup is salty enough. Less greasy hamburger is best because grease stays in the casserole. Serves 8 to 10.
Blend sugar, vanilla and cream cheese until smooth. Add Cool Whip and beat until smooth and creamy, approximately 3 minutes. Pour in crust. Chill at least 2 hours. Top as desired.
Mix sour cream, chicken soup and 1 small can green chilies in a blender. Use this mixture to dip corn tortillas in, and then add cooked chicken, grated cheese, onions and more chilies. Roll and put in greased baking dish. Bake at 350° for 20 to 30 minutes.
Cream sugar and margarine until light and fluffy. Add beaten eggs. Stir in oil, vanilla and dry ingredients. Refrigerate overnight or at least 8 hours.
Cook and drain spaghetti. Mix together 1 beaten egg, 1 tablespoon margarine, 1 ounce Parmesan cheese and spaghetti. Place in a 9 x 12-inch casserole dish. Spread 2/3 cup Ricotta cheese over spaghetti mixture.
Combine cream cheese and pimiento; stir well. Add remaining ingredients; stir well. Cover and chill.