HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix according to directions. With electric mixer, beat cream cheese, sugar, egg and salt; set aside. Fill cupcake liners 3/4 full. Drop teaspoon of cheese mixture to which chocolate chips have been added, into each cupcake-filled liner. Bake according to directions on cake mix package.
Preheat oven to 350°. Melt margarine in casserole dish. Combine all ingredients in dish with melted margarine. Bake, covered, for 1 hour at 350°. Cool for 5 minutes before serving.
Use red wine glasses with a large bowl. Heat water in glasses in microwave. Make one drink a a time. Place the Cointreau and sugar in the glass and swirl, then flame, caramelizing the sugar. Add coffee. Add rest of liquor. Top with whipped cream, sugar and chocolate jimmies. Makes 1. Turn off the lights when flaming; a great show and a great drink!
Mix baking mix and 1/2 cup water until soft dough forms. Beat vigorously 20 strokes. Gently smooth into ball on floured cloth. Knead 5 times. Roll into 14 x 11-inch rectangle. Place on lightly greased cookie sheet.
Pour oil 3/4 inch in deep frying pan. Grate potatoes in wooden bowl. Add salt, pepper, egg and cinnamon. Mix all ingredients, except corn flakes and applesauce. Add corn flake crumbs, a little at a time, until slightly firm. Make sure oil is good and hot. Spoon batter in oil. Keep turning until golden brown. Serve with applesauce and sprinkle with sugar.
Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 8 minutes or until crisp-tender.
Mix corn, Jiffy mix, eggs, butter, 1/2 sour cream and 1/2 grated cheese. Pour into 2-quart casserole. Spread top with remaining sour cream, then remaining cheese. Bake, uncovered, at 350° for 45 minutes.
Brown and drain ground beef. Combine all ingredients; simmer. Use with 15 pounds of spaghetti noodles, 10 loaves French bread, 3 bags salad and 2 quarts of salad dressing.
In medium saucepan, combine sugar, vinegar, salt and spice. Bring to a boil. Put cucumbers, onions and peppers in alternate layers in 1-quart jars. Pour boiling liquid over all. Seal and refrigerate.
Mix first 6 ingredients, blending until smooth. Add remaining ingredients. Stir just until mixed. Put into 12 muffin tins sprayed with Pam. Bake at 375° for 15 to 17 minutes.
Combine all ingredients, except pork loin, in a jar and shake well, making sure all is well blended. Pour over pork loin and cover. Refrigerate overnight. Turn pork several times. Place meat, fat side up, on rack in a greased shallow roasting pan; reserve marinade. Roast in a 325° oven for about 3 hours. Baste pork with marinade several times while roasting. Marinade forms very dark crust on roast. This is one of my family's favorites.
Melt butter; add sugar, eggs and vanilla. Beat well with spoon. Add coconut, then buttermilk. Pour into 2 unbaked pie crusts. Bake at 350° for about 1 1/2 hours or until golden brown.
Prepare cake mix as directed on package, baking in well-greased and floured 9 x 13-inch pan at 350° for 30 to 35 minutes. Cool in pan 15 minutes, then poke with fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake in pan. Chill 3 to 4 hours. Top with thawed Cool Whip. Garnish with raspberries or colored sprinkles. Serves 8.
Preheat oven to 350°. Spray a 9 x 13-inch pan with nonstick coating. Mix Ricotta cheese, cottage cheese, parsley and garlic. Pour 1 cup of sauce in bottom of pan. Arrange 1/3 of the noodles in the pan so that they touch, but do not overlap. Spread 1/2 of the cheese mixture over the noodles. Top with 1/2 of the Mozzarella cheese. Top this with 1 cup of sauce, 1/3 of the noodles, then remainder of cheese mixture and the rest of the Mozzarella cheese. Add another cup of sauce, another layer of noodles and the remainder of the sauce. Sprinkle with Parmesan cheese. Bake, covered lightly with aluminum foil, for 1 hour. Yields 12 servings.
Mix all ingredients (except crust). Cook until thick. Pour over crust. Beat 4 egg whites, stiff. Add 8 teaspoons sugar, two at a time. Spread over filling. Bake until egg whites are brown.
Cut stem ends off tomatoes and hollow out, leaving 1/4 to 1/2-inch thick shells. Discard seeds. Chop tomato pulp and tops. Set aside. Halve, seed, peel and cut the avocado into chunks. Combine the chunks, cottage cheese, lemon juice, garlic, salt and pepper sauce in blender or food processor until mixture is smooth. Stir in chopped tomato. Makes 16 (2 tablespoon) servings of dip.
Put a layer of graham crackers on bottom. Blend pudding and milk, then blend Cool Whip in pudding. Put a layer of pudding, then a layer of crackers, then last layer of pudding. Melt chocolate frosting and pour over top.
Soften cheese and spread on a dinner plate. Sprinkle crab meat over cheese. Mix catsup and horseradish and spread over all. Serve with crackers.
Preheat oven to 350°. Sift flour, salt, soda, cinnamon and baking powder. Beat eggs; add sugar, vanilla and oil. Then add zucchini. Add dry ingredients. Mix well. Pour into 2 ungreased loaf pans. Cook about 1 hour.
Melt over hot water the milk, chocolate chips and oleo. When melted, add marshmallows and peanuts. Mix together. Press in greased 9 x 13-inch pan. Chill.
Crush cookies well and set aside. Cream powdered sugar, cream cheese and oleo together and set aside. Mix Cool Whip, milk and pudding mix together and set aside. Layer in 8-inch diameter flower pot or plastic bowl.
Prepare jello and let stand until it starts to thicken. Grind and dice rest of the ingredients. Add sugar to ground cranberries, oranges, apples and celery (finely chopped). Add all ingredients to jello and chill.
In skillet, brown the meat and onion; drain fat. Season with salt and pepper. Place in a greased 2-quart casserole. Top with potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes. Yields 2 to 3 servings.
Melt butter in 8-inch round or square baking dish. Sift together flour, sugar, baking powder and salt. Add milk, stirring until blended. Spoon over batter. Do not stir. Add fruit. Bake in 375° oven for 35 minutes.
Melt butter, then add onion and bell pepper. Cook on medium heat for 20 minutes. Add Ro-Tel tomatoes and cream of mushroom soup. Bring to a boil. Lower fire to medium heat and let cook for 20 minutes. Add crawfish and cook for 15 minutes or until crawfish is tender. Makes 4 to 6 servings.
In a large mixing bowl, cream the shortening, butter and sugar. Add the eggs, one at a time, beating well after each one. Add the flour, alternating with the 7-Up. Add the flavorings and bake in a greased tube pan for 1 hour and 20 minutes at 350°.
Brown ground beef in skillet, stirring until crumbly. Drain. Add onion and green pepper. Cook for several minutes, stirring often. Stir in salt, seasoning mix and tomato sauce. Spoon into a 9 x 13-inch baking dish. Combine muffin mix and evaporated milk in a bowl. Mix well. Spread evenly over casserole. Top with cheese. Bake at 400° for 20 to 25 minutes or until golden brown.
Combine all ingredients except oil. Divide into 4 portions forming each into a patty. Cover and refrigerate at least 30 minutes. Heat oil over high heat, reduce heat to medium and add patties. Cook, turning once, until browned, about 3 minutes on each side. Serve on warmed platter with a seafood sauce. Yield: 2 servings of 2 patties each.
Combine all ingredients except the pecans and cook at a low temperature until the sugar is dissolved. Then boil until the soft ball stage is reached. Add pecans. Stir until it just begins to harden. This candy hardens very quickly once it has started to thicken in the pan. Quickly drop by spoonfuls into 2-inch patties on wax paper. Let stand until firm.
Cook broccoli 4 minutes. Drain. Place in buttered casserole. Place grated cheese on broccoli. Add milk and cream of mushroom soup. Bake at 350° for 25 minutes. Place onion rings on top and bake 10 minutes more. Serves 8.
Brown the meat with onion in oil until meat is browned. Drain well and add seasonings. In greased casserole, alternate layers of cabbage and meat mixture. Pour tomato soup over all. Bake at 350° for 1 hour. (If desired, add 2 cups cooked rice alternating with other ingredients.)
Remove all visible fat. Place roast in slow cooker. Combine soy sauce, bouillon and spices. Pour over roast, add water to almost cover roast. Cover and cook over low heat for 10 to 12 hours or until meat is tender. Remove meat from broth, reserve broth, shred meat with fork and serve on hard rolls or French bread. Dip into broth.
In 4-quart saucepan over medium heat, cook beef, onion and garlic until beef is no longer pink, stirring occasionally to break up meat. Drain. Add beans, salsa, chili powder and oregano. Cover and simmer 30 minutes, stirring occasionally. Serve topped with cheese.
*I use Jif brand peanut butter. If unavailable, use another brand, but add several tablespoons water to mixture.
Peel orange. Remove seed and skin. Combine sugar, shortening, orange, orange juice, eggs, soda, salt and flour in a large mixing bowl. Mix well. Drop by rounded teaspoonfuls on and ungreased baking sheet. Bake at 350 degrees until lightly brown. Remove from oven and cool slightly. Transfer cookies to rack to cool completely.
Preheat oven to 350°. Spread pineapple in bottom of a 9 x 13-inch pan. Place pie filling on top of pineapple. Sprinkle dry cake mix over; sprinkle nuts over the cake mix. Cut up oleo over all. Bake for 30 to 35 minutes.
Saute first three ingredients in saucepan. Add remaining ingredients. Simmer one hour.
Quarter biscuits; roll in cinnamon and sugar that have been mixed together. Put in greased Bundt pan. Melt butter, brown sugar and water; boil 2 minutes and pour over biscuits. Bake at 350° for 25 minutes.
Color half of frosting red and half yellow. Pile coconut and green food coloring in sandwich bag and work coloring in for lettuce. Frost bottom half of 1/2 vanilla wafer with yellow and half red. Sandwich wafers with grasshopper cookie in between and coconut for lettuce. Boil water (1/2 cup water and 1 tablespoon sugar). Cool. Brush on top of top wafer. Sprinkle with sesame seed.
Spray a 9 x 13 casserole dish with pam spray and line dish with crescent rolls. Layer on top of rolls, sausage then cheese. Mix eggs and milk and pour over cheese. Salt and pepper to taste. Bake in preheated oven at 350 degrees for 15 to 20 minutes.
Cook and stir ground beef, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Add tomatoes; break up with a fork. Stir in tomato sauce, 2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, for 1 hour, or until mixture is the consistency of spaghetti sauce.
Divide nuts and morsels in 2 unbaked pie shells. Over this pour mixture of margarine, eggs, sugar, syrup and vanilla. Bake at 350° for 40 minutes; may take less time.
Combine 2 cups raisins, 3 cups boiling water and 2/3 cup sugar and boil 10 minutes. Add cornstarch, mixed in a little water, 1 egg, nutmeg and butter. Cook until mixture thickens. Put into unbaked pie shell and add top crust. Bake at 425° for 10 minutes, then reduce heat to 400° and continue baking until crust is brown.
Cream butter and sugar. Add eggs, preserves and cinnamon. Combine soda and buttermilk; add to mixture, then add flour. Bake at 350° for 30 to 40 minutes.
Cook carrots and yams until tender. Drain. Mix with other ingredients. Layer in a baking dish with brown sugar between layers. Add water. Bake at 350° for 45 minutes or until apples are tender. Remove cover and continue baking until top is golden brown. Serves 8 to 10.
Stir together well cranberry sauce, pineapple and sugar. Add chopped bananas and nuts. Stir well. Defrost Cool Whip and fold into mixture until all fruit is combined with the Cool Whip. Pour into plastic container (or several smaller containers) and freeze. Allow to sit out at room temperature about 20 minutes before serving.
Combine eggs, sugar, peanut butter and vanilla. Blend well. Add dry ingredients and mix only until mixture is smooth. Spread into greased large baking dish. Sprinkle with nuts. Bake at 350° for 23 minutes.
On a large microwave-safe plate, arrange 8 to 10 tortilla chips or as many as will fit in one layer. Spoon about 1 tablespoon salsa in center of each chip. Top with a few pieces of tomatoes and sprinkle with cheese. Repeat until all tortilla chips are topped, making 4 plates in all. Microwave each plate on High for 1 minute or until cheese is melted. Remove plate carefully as it may be hot. Top each nacho with about 1 tablespoon sour cream. Serve immediately.
Cut meat in pieces. Mix other ingredients. Pour over meat. Bake 1 1/2 hours at 350°. Serve over noodles. Can cook in crock-pot on low for 8 to 10 hours.
Preheat oven to 350 degrees. Prepare rice according to package directions. Spread rice in a buttered, shallow 1- 1/2 quart baking dish. Arrange asparagus over rice. Top with chicken. Blend soup, sour cream, milk, lemon juice and 1/2 cup of cheese. Add salt and pepper. Spread over chicken. Bake at 350 degrees for 20 minutes. Remove from oven. Sprinkle with remaining cheese.
Combine dry mustard with vinegar in glass bowl (do not use aluminum). Mix well and let stand for about 1 hour. Mix sugar and flour together. Combine all ingredients in double boiler or nonstick pan and cook over medium heat for about 5 minutes or desired thickness. Makes about 2 cups. Keeps in refrigerator for months.
Blend cream cheese on low of electric mixer. When well blended add flour, salt, cocoa and half of sugar. Separate egg whites and yolks. On low speed, blend whipping cream, egg yolks and kahlua. Blend well; mix cream cheese mixture. On high speed in another bowl beat egg whites with remaining sugar until stiff. Fold in cheese mixture. Cover bottom of pan with aluminum foil. Grease sides of pan. Make crust of graham cracker and margarine. Pat 1/2-inch thick into bottom of pan. Spoon in cheese mixture into crust. Bake at 350° for 1 1/2 to 1 3/4 hours.
Mix all ingredients together except pie shells until sugar dissolves. Bake at 375° for 35 to 40 minutes. Center will be soft and set up as cools. Makes 2.
In a medium bowl, combine 1 1/3 cups flour, baking powder, sugar and salt. Gradually add milk. Stir in the remaining flour to form a soft dough. Turn onto a lightly floured board. Knead gently for 1/2 minute. Roll into a 1/4-inch thick rectangle. Cut in half widthwise, then cut each lengthwise into 6 strips. Brush one side with butter. Place, butter side down, on a greased baking sheet. Butter other side and fold each strip nearly in half. Bake at 450° for 10 to 12 minutes or until golden brown. Yield: 1 dozen.
Pare and cut potatoes in strips. Grease a cookie sheet and place potatoes on the sheet, arranging them so they do not touch. Brush with melted butter. Sprinkle salt, paprika and sesame seed over the top. Bake for 1 hour at 350°. Turn, if you wish. Serves 6.
In small bowl, combine refried beans and chilies; spread on serving plate. Combine sour cream and taco seasoning; spoon bean mixture, spreading evenly. In another bowl, mash avocados; stir in lime juice and salt. Spoon evenly over sour cream mixture. Cover; chill 3 hours.
Mix dry ingredients. Add buttermilk, Crisco, jam and eggs; mix well. Bake in a 9 x 13-inch pan at 350° for 20 to 30 minutes, or in 2 (9-inch) pans for 15 to 20 minutes.
Blend wet ingredients. Fold in dry ingredients. Bake at 350° for 45 to 50 minutes.
Beat all ingredients except for 1/2 cup milk on low speed for 1 minute. Add 1/2 cup milk and beat 1 more minute. Pour into pan and bake 30 to 35 minutes in a 350° oven.
Combine sugar with all other dry ingredients which have been sifted together. Add eggs and oil. Stir until moist; do not beat. Stir in vanilla, pineapple, nuts, bananas and cherries. Spoon into three 9-inch cake pans (or tube pan) which has been greased and floured. Bake at 350° for 25 to 30 minutes for 3 layers or 1 hour for tube pan. Use Cream Cheese Frosting.
Brown ground meat and drain off excess grease. Brown bacon and onions. Combine all ingredients in crock-pot and cook slowly 3 to 4 hours.
Arrange chicken in a lightly greased 9 x 13-inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake for 45 to 55 minutes in a 350° oven.
Cream sugar and cheese together; add vanilla and milk. Dissolve gelatine in boiling water; add cold water. Set aside. Let cool but not set. To the cream cheese mixture add Cool Whip, pineapple and nuts. When gelatine is cool, add to mixture. Pour into 9 x 13-inch dish and refrigerate.
Wash and stem grapes. Put in glass bowl. Top with sour cream and sprinkle with sugar. Chill for several hours before serving.
Preheat oven to 350°. Grease 1-quart baking dish. Place 1/2 of cheese in baking dish and cover with chilies. Pour eggs over cheese and chilies. Add the stewed tomatoes. Top with remaining cheese. Bake for 30 minutes or until cheese is bubbly and slightly brown.
Mix all ingredients with milk until stiff enough to drop into hot oil or grease. Fry until golden brown.
Mix dry pudding mix, dry jello and boiling water. Bring to a boil. Let boil for one minute. Cool. Blend in Cool Whip and oranges. Pour into dish or mold. Can be made ahead and holds up well.
Combine all ingredients, mixing well. Let fish marinate in sauce 30 minutes to 2 hours or longer. Broil fish, basting with marinade. Makes 2 1/2 cups sauce.
Brown pork chops on stove top. Place a layer in deep baking dish, top with sliced onion rings and top that with tomato soup. Repeat until dish is full, usually 4 to 5 layers. Bake uncovered at 475° until mixture bubbles, then reduce heat to 350° and bake 1 hour, covered. Serve with baked potatoes; use juices for topping.
Preheat oven to 375°. Grease cookie sheet lightly. Sift flour, baking soda and baking powder. Work margarine and peanut butter with spoon until creamy; gradually add brown sugar substitute, continue working until light. Add regular sugar substitute and egg; beat well. Mix in dry ingredients thoroughly. Drop by teaspoonfuls onto lightly greased heavy-duty aluminum foil; flatten with tines of fork. Bake about 8 to 10 minutes.
Heat sugar and vinegar until completely dissolved. Allow to cool. Pour over first 5 ingredients. Add salt and pepper to taste. Cover and chill well.
Brown and drain fat from ground beef. Add onion and garlic powder. Add to preceeding ingredients the taco seasoning mix, tomatoes, salt and pepper to taste, green chilies and tomato sauce. Simmer 5 minutes. Spoon in flour tortillas and roll up. Place in oblong pan. If you have meat mixture left over, spoon over tortillas.
Combine soup, oil, vinegar, sugar, mustard and pepper. Pour over hot carrots. Add chopped celery, onion and green pepper. Keeps up to 3 weeks in refrigerator.
Place broccoli in casserole. Spread tuna over the top. Add one-half can of the mushroom soup, the stuffing mix and then the rest of the soup. Top with Cheddar cheese and bake in a 350° oven for one hour. Serves four.
Heat oven to 350°. Spray 2 round pans or a 13 x 9 x 2-inch oblong pan with Pam. In a large mixing bowl, mix all dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Remove beater. Stir in boiling water. Batter will be thin. Pour into prepared pans. Bake in round pans 30 to 35 minutes or 35 to 40 minutes in an oblong pan, or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely. Frost with frosting of your choice.
Place bologna on top of one slice of bread. Carefully center the second slice of bread over the bologna and then jam it together.
Cook chicken; let cool. Take off the bone. Cook noodles in broth of chicken. Saut bell pepper in butter. Add enough flour and milk to make a white sauce. It should be thick but not lumpy. Melt cheese in this mixture while it is hot. Then add cream of mushroom soup. Combine all ingredients and place in a large casserole dish. Top with corn flake crumbs. Bake at 350° until bubbly hot.
Cook rice, coffee and butter in a double boiler for about 25 minutes. Combine all ingredients, except cinnamon; pour into a 1 1/2-quart casserole dish. Sprinkle with cinnamon. Set casserole in pan of warm water. Bake at 350° for about 1 hour. Turn off heat; let stand in oven for 30 minutes. Serve warm with whipped cream.
Cook sweet potatoes in boiling water for 45 minutes or until tender. Let cool to touch; peel and mash. Combine potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Beat at medium speed until smooth. Spoon into a lightly greased 12 x 8 x 2-inch baking dish, then combine brown sugar, pecan, flour and 2 tablespoons of butter; sprinkle mixture over casserole. Bake at 350° for 30 minutes.
Mix Kool-Aid as directed on package. Add remaining sugar and lemon juice. Mix well. In blender, puree ice. Add enough lemonade mixture to satisfy your taste. Makes 4 drinks.
Use melon baller. Scoop flesh from cantaloupe and honeydew into balls and set aside. In a large glass bowl, combine sugar, lime juice, lemon juice, orange liqueur and lime zest. Stir well to dissolve sugar. Add cantaloupe balls, honeydew balls, strawberries and grapes. Toss gently. Cover bowl with plastic wrap and refrigerate at least 1 hour to blend flavors, stirring once or twice. Spoon fruit mixture into serving bowls or hollowed out melon halves. Serve immediately.
Mix graham cracker crumbs with 1 stick melted margarine. Press into 9 x 13-inch pan. Mix 1 stick softened margarine, sugar, vanilla and eggs. Beat with mixer for 15 minutes. Pour over crust. Slice bananas lengthwise and lay side by side on previous layer. Drain pineapple, lay over bananas. Cover with Cool Whip. Sprinkle with nuts. Top with cherries.
Beat eggs; add oil and carrots. Sift cake mix, pudding and cinnamon. Mix all together. Bake in 3 round cake layers at 350° for 30 minutes.
Heat oven to 375°. Grease round layer pan, 9 x 1 1/2-inch or square pan, 8 x 8 x 2 or 9 x 9 x 2-inch. Blend all ingredients; beat vigorously 1/2 minute. Add blueberries (roll lightly in flour so they will not sink).
Cut wings at all joints. Throw away wing tips. Place wings on paper towels to absorb all water.
Soak rice in hot water for 1/2 hour; drain well. Spread in big shallow pan to dry a little, about 1 hour. Cook bacon until crisp; crumble and set aside. Add rice to drippings and cook until rice is lightly browned. Add crumbled bacon, beef broth, tomato sauce, green pepper, onion, garlic and cumin seed. Cover; cook over low heat, stirring now and then, until rice is done and liquid absorbed, about 30 minutes (add extra water if needed).
Brown ground meat in large frying pan, breaking it up as it cooks. Drain fat. Add onion and bell pepper. Saute with meat until tender. Add tomato juice, salt, pepper and garlic powder. Add salsa in amount necessary to make spicy for your taste. Bring mixture to a boil. Add rice and olives. Stir, cover and remove from heat. Let stand, covered, at least five minutes before serving.
Mix the first 4 ingredients like pie crust. Add the eggs, milk and yeast mixture. Beat. Add 1 cup flour. Dough will be soft. Let set in refrigerator for several hours. Take out. Cut into 4 parts and roll out each part (like pie crust). Spread with butter. Cut into triangular wedges. Roll each wedge from wide side to point. Let rise and bake 20 to 25 minutes at 350°. Frost and sprinkle with nuts.
Make dough. Spread on pizza pan. Cover with onions, which have been sliced and fried in oil, and garlic, pepper and salt. Lay on top of dough slices of fresh tomatoes with a few pitted ripe olives and a few filleted anchovies (washed of salt). Add several strips of pimentos. Bake in hot (400°) oven for 1/2 hour.
Mix all ingredients together in saucepan and bring to a boil. Stir often to mix cheese. Serve immediately. Delicious!
Tear bread into small bite-size pieces. Add and mix all ingredients together. Pour into buttered baking dish. Bake about 30 minutes or until done at 350°. Can be served hot or cold. Fresh fruit garnish makes it more tempting.