HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Line two 9 x 6-inch pans with aluminum foil and spray with Pam. Cream the confectioners sugar, salt and butter. Add 2 cups of flour; shape into 2 balls and spread on aluminum foil.
In large bowl, mix well the oil, eggs and sugar. Sift together flour, salt, soda, cinnamon and baking powder. Add to mixture. Stir in nuts and apples. Mix well (use a spoon, this will be thick). Spread in greased 9 x 13-inch pan. Sprinkle butterscotch chips on top. Bake in preheated oven at 350° for 55 to 60 minutes. Cool and cut into squares. Let set a day for added flavor.
Mix Crispix, Oh's, pretzels and pecans. Spoon over butter, Worcestershire sauce and soy sauce. Mix together and sprinkle on top the salt, garlic and onion; stir. Bake at 250° for 3 hours, tossing every 30 minutes. This will make a large turkey roaster pan full.
Soften overnight. Cream butter and sugar; add cheese. Add eggs, one at a time, beating well. Add flour slowly, then vanilla. Bake in a tube pan at 325° for 1 1/2 hours.
Pour all contents from chickpeas, including liquid, into 6 or 8-cup saucepan. Add 3 cups water, garlic, salt, pepper, oil, sauce and oregano. Simmer until chickpeas are tender, about 30 minutes. Cook pasta separately and drain well. Add to main ingredients when done. Let simmer another 5 minutes so the pasta will absorb the flavor.
Preheat oven to 350°. Mix all ingredients except cheese in 1 1/2-quart baking dish. Bake, covered, 1 hour and 15 minutes. Remove cover; top with cheese. Broil until bubbly and browned. Yield: 4 servings.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes. Drain. Place broccoli in ungreased 1 1/2-quart round casserole dish. Heat oven to 400°. Beat milk and soup until smooth. Pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Spread rhubarb in a 9 x 13-inch pan. Sprinkle with sugar and gelatin. Sprinkle with dry cake mix. Pour water and melted butter over all. Bake 1 hour at 350°. Serve warm or cold.
Put together as listed and sprinkle with Parmesan cheese. Let stand 15 minutes. Put in round cake pan or quiche pan or 8-inch square pan. Bake for 25 to 30 minutes in 350° oven. Serves 6.
Slice bread in quarters. Butter and place buttered side down in 8 x 12 x 2 casserole. Brown sausage; crumble and drain. Scatter over bread. Mix milk, eggs, paprika, nutmeg, salt, and worcestershire sauce. Add cheese and mushrooms and pour over bread. Let stand overnight in refrigerator. Remove one hour before baking. Bake at 350 degrees for 30 to 40 minutes.
Add packaged jello, water, lemon juice and juice from oranges; stir. Let stand in refrigerator until thick and syrupy. Add oranges; stir. Fold in Cool Whip. Pour in another bowl. Let stand in refrigerator until firm.
Sift together ingredients several times. Dissolve one cake or package of yeast into 1/2 cup of lukewarm water. Cut into dry ingredients the vegetable shortening. Add buttermilk, water and yeast mixture. Work together until all flour is moistened. Cover and refrigerate. Use as needed. Will keep for one week or longer. To use, roll out on floured board 1/2-inch thick. Cut for biscuits. Bake at 400° for 12 minutes or until brown.
Combine melted butter and dry cake mix. Reserve 1 1/2 cups of this for top crust. Pat the rest into ungreased 13 x 9 x 2-inch pan. Top with combined peanut butter and marshmallow cream and spread evenly. Crumble remaining mixture over that. Bake 20 minutes at 350°.
Beat together all ingredients and mix in the stiffly beaten egg whites last. Bake paper thin on a hot cast-iron griddle. Spread with preserves, jam or jelly, and one tablespoon whipped cream. Fold into triangles. Serve with afternoon coffee or as a dessert.
Mix cream cheese and dressing mix. If needed, add 1 or 2 tbsp milk to thin. Spread mixture on ham slices. Roll up starting from short side. Wrap in plastic wrap and refrigerate overnight. Slice into thin rolls. Arrange on a platter to serve.
Add cornstarch and sugar together. Dissolve in water. Boil mixture until thick. Take off heat when thick. Add 3 tablespoons jello. Cool. Add strawberries to mixture and pour into baked pie shell. Add topping before serving. Serves 8.
Cook all ingredients until bubbly, stirring constantly. Reduce heat; cook for 5 minutes and serve.
Peel apples and quarter. Add water, sugar and vinegar. Cook until partially done. Sprinkle in Jell-O and cook until done.
Blanch snow peas 1 to 2 minutes. Drain. Rinse with cold running water to stop cooking. Let cool. In a large glass bowl, combine snow peas, pepper rings and mushrooms. In a small container, combine oil, vinegar, sugar and lemon juice. Just before serving, toss vegetable mixture with oil mixture. Sprinkle sesame seed on top.
Pound veal lightly. Sprinkle with salt and pepper and dredge in flour. Melt butter in skillet and brown veal quickly, turning once. Don't try to cook all the veal at once; it probably won't fit. Remove veal. Place on warm platter and pour off excess fat. Add 3 tablespoons of water and scrape up brown residue. Add lemon juice. Pour sauce over meat and sprinkle with parsley. Garnish with lemon slices. Makes 4 servings.
Mix ingredients well for 5 minutes. Bake for 1 hour at 350° in tube pan.
Mix first 4 ingredients well. Cook until clear. Beat egg whites until soft peaks. Add cooked mixture and continue beating. Add sugar gradually and beat until stiff peaks. Cover pie; seal edges and bake at 325° until brown. I find this makes enough for 6 egg whites.
Separate broccoli in bite-size pieces; add all ingredients. Better if it stands for a few hours.
Put half of potatoes, onions and ham in crock-pot. Repeat layering with remaining half of potatoes, onions and ham. Sprinkle cheese over top. Spoon soup over all (undiluted). Cook on low for 8 to 10 hours or high for 4 to 5 hours, stirring occasionally.
Layer chicken in a 9 x 13-inch dish. Mix margarine, broth and soup together and pour over chicken. Mix the flour and buttermilk together and drop on chicken. Bake 30 to 40 minutes at 350°.
Take bread crumbs after putting them through the food processor and toast in 200° oven until dried out. Pick shells from crabmeat, then mix remaining ingredients together until smooth consistency. Mix in crabmeat. Add bread crumbs, starting with 3 cups and add more until a soft dough is formed. Be careful not to break up crabmeat. Cook under broiler on both sides until lightly browned. Serve with tartar sauce or cocktail sauce.
Mix rice, soup, water, parsley and curry in well buttered casserole. Lay chicken on top. Sprinkle onion soup mix over chicken. Seal tightly with heavy-duty foil; bake at 350° for 2 1/4 hours. Don't peek. Slivered, toasted almonds may be sprinkled over the top just before serving. This is a never fail casserole when you have guests and want to take the work out of cooking. Serve with a green vegetable, tossed salad and dessert.
Lightly grease an oblong pan. Place ingredients in pan, one ingredient at a time, in the order listed. Slice butter and layer on top. Bake at 300° for 45 to 50 minutes or until brown.
Combine sugar, allspice, cinnamon and 1/8 teaspoon nutmeg. In large bowl of electric mixer, at high speed, beat egg whites until soft peaks form. Gradually beat in half of sugar mixture until stiff peaks form. In small bowl, beat egg yolks until lemon color. Gradually beat in remaining sugar mixture until thick and smooth. Thoroughly fold into whites. Stir in milk and cream, mix well. Serve well chilled, each serving sprinkled with nutmeg. Add spirits to your own preference.
Scald and peel tomatoes; let set in kettle until settled. Pour off excess water. Add all other ingredients. Boil until thick and bottle. Optional: 1 or 2 sweet red peppers, chopped.
Mix first 3 ingredients well. Roll out flat and spread with a thin layer of peanut butter. Roll up and chill until firm. Slice into 1/4 or 1/2-inch pieces.
Put all ingredients in blender and blend until smooth. Pour into a greased pie pan. Bake at 325° for 45 minutes. Knife test. Let stand 5 minutes before eating. Can add sausage that has been browned and drained before adding to mixture.
Mix first 3 ingredients together and let cool. Add next 3 ingredients. Fold in whipping cream. Put into mold and refrigerate.
Brown meat in oil. Combine next 9 ingredients, and add to meat. Simmer until onions and peppers soften. Combine the cold water and cornstarch to make a paste; stir into mixture, and cook until thickened. Serve over rice or noodles.
Put the first 6 ingredients in a pan with water to cover. Cook until potatoes are done. In a blender, mix the cashews, water and flour until smooth and creamy. Add to potatoes. Can add more mixture if you want soup thicker.
Bring vinegar, sugar, water and celery seed to a boil then cool. Add remaining ingredients to cabbage. Pour on dressing. This is ready to serve or freeze.
Cream oleo, Crisco and sugar together. Add eggs, one at a time. Add extract, 7-Up and flour alternately. Pour into well-greased and floured tube pan and bake in a 350° oven for 1 hour and 15 minutes or until done.
Melt margarine and cook onion and mushrooms until tender. Add chicken broth and bring to a boil. Add rice; cover and cook 25 minutes. Add remaining ingredients and cook 15 minutes longer.
Gradually blend milk into peanut butter in small bowl, beating until smooth. Blend in pie filling mix and beat until blended and smooth (1 to 2 minutes). Fold in whipped topping and nuts. Spoon into pie shell. Freeze 1 hour or chill 3 hours before serving. Garnish with additional whipped topping and peanut halves, if desired.
Mix all ingredients together and bake at 350° for 15 minutes. Stir and bake 10 more minutes. Easy to microwave, cook 5 minutes, then stir and cook 5 more minutes. Serve with dip size taco chips.
Mix thoroughly corn and onion. Stir in slowly until consistency of cake batter 1/2 to 1 cup milk. Mix well. Pour into casserole. Top with reserved cracker crumbs. Dot with butter. Bake 1 hour at 350°. Serves 10 to 12. Can be increased to serve any number.
Cook onion in oleo until soft; add soup, milk and parsley. Mix well. Add potatoes. Place 1/3 of mixture in a greased 1 1/2-quart casserole; add 1 cup of ham in a layer. Repeat layers; end with potato mixture. Bake in a 350° oven for 30 minutes. Makes 6 servings.
Combine bran, milk, and molasses. Let stand until most of moisture is absorbed. Add egg and shortening. Beat well. Add raisins. Sift flour, baking powder, baking soda and salt; add to softened mixture. Put into greased muffin pans, 2/3 full. Bake at 400° for 20 minutes until lightly brown. Makes 12 muffins.
Grease casserole dish and pour in pie filling. Mix cake mix with oatmeal. Pour dry ingredients over the cherry pie mixture. Drizzle melted butter or margarine over all and sprinkle nuts on top. Bake at 350° for 40 minutes.
Roll meat in flour and place in stock pot filled with 1/4-inch water. Brown meat and cook on low heat for about 30 minutes. Then roll up and heat to high and add remaining ingredients. Cook 1 hour longer until meat is shredding. Serve in flour tortillas and garnish with lettuce and picante sauce.
Preheat oven to 400°. Butter 9-inch pie plate or quiche dish. Beat milk and flour together. Then add eggs and seasonings and beat. Stir in 1/2 of the cheese and vegetables or meat. Pour in pie plate. Bake until golden brown and puffy, about 20 to 25 minutes. Sprinkle with remaining cheese and return to oven for 3 to 4 minutes.
In large saucepan, combine all ingredients except cilantro; mix well. Bring to a boil. Reduce heat; simmer 10 minutes or until thoroughly heated. Stir in cilantro. Serves 6.
Stir first 3 ingredients and press into the bottom of a greased 9 x 13-inch pan
Pour boiling water over sugar, salt and shortening. Stir until salt and everything is dissolved. Cool to warm. Add yeast, which has been dissolved in warm water, and beaten egg. Mix well. Stir in enough flour to make soft dough. Rub surface with oil or shortening and store in the refrigerator. Take out the amount needed, knead well, roll, cut, butter, put on pan, cover and let rise 1 hour, until doubled. Bake.
Cook and whip potatoes and butter. Add remaining ingredients and whip thoroughly, until light and fluffy. Place in buttered casserole. Sprinkle with green onion flakes and paprika. Bake at 325° for 25 minutes. Can be refrigerated and baked later.
Mix cracker crumbs, sugar and margarine. Reserve 1/3 cup of the crumbs. Press mixture into bottom of square pan or baking dish.
Use any good cake recipe to make 4 layers. Bake 2 plain, then add raisins, nut meats, cinnamon and cloves. When cool stick with filling.
Saute onion and green pepper until soft; set aside. Cook kielbasa for 20 to 25 minutes, then cut in small pieces. Mix with onion and pepper and fry for 10 minutes. Add pork and beans. Mix well. Heat until hot.
Combine all ingredients in large bowl. Mix until well blended. Pour batter into greased 10-inch Bundt pan (microwave-proof). Microwave on 100% power 11 to 14 minutes. Let stand 5 to 10 minutes before removing from pan.
Spray 9x13 pan. Mix rhubarb and sugar together and put in bottom of pan. Over the top of this sprinkle jello. Then sprinkle the dry cake mix over this. Take melted butter and pour over the top along with 1/2 c. water. Bake at 350 degrees for one hour.
Use quiche dish and spread ingredients in thin layers starting with the cream cheese and ending with Jack cheese. Serve with nacho flavor tortilla chips.
In blender, combine yogurt, peaches, banana, wheat germ, orange juice, ice cubes and sugar (sweetener) and blend one minute or until smooth. Serve immediately, poured into tall glasses and topped with peach and banana slices and sprinkled with wheat germ. A cool and guilt-free treat anytime!
Brown hamburger with onion. Cook spaghetti and combine all ingredients together. Put butter on top and bake about 2 hours at 350°.
Beat egg slightly and add the sugar and salt. Stir the soda into the sour milk and add the sugar and egg mixture. Add the flour and corn meal and stir until blended. Bake in a buttered 9 x 9-inch pan or buttered individual pans at 425° for about 20 minutes.
In a large bowl, cream sugar and oil. Add eggs and pumpkin. Mix well. Sift dry ingredients together. Combine dry mixture and pumpkin mixture, blending well. Pour into two greased and floured bread pans. Bake at 350° for 1 1/2 hours or until inserted toothpick comes out clean. Cool at least 10 minutes before cutting.
Cover chicken breast with saran wrap and beat until flat. Lay slice of ham on each piece. Cream together cream cheese and herbs. Funnel cream mixture on top of ham. Place slice of bell pepper on top. Using a small piece of saran wrap, roll breast slices into tube shapes. Heat oil in pan. Brown breasts 5 to 8 minutes on each side, or until done.
Blend almond meal, water, salt and vanilla ingredients, then chill. When chilled, then blend ripe bananas and honey into it until creamy and smooth.
Melt butter; add onions and saute. Add chicken and cook both sides until white on both sides (about 10 minutes on both sides). Add whipping cream, olives (drained) and wine. Stir, cover and cook on low for about one hour or longer. The more it simmers, the better it is! Serve over rice.
Heat oven according to crescent roll package. Mix cream cheese, 1 1/2 tablespoons butter and milk. Add drained chicken and mix (salt and pepper to taste). Unroll crescent rolls and break at perforations to form 4 squares (2 diamonds per square). Pinch perforations together. Place chicken mixture on flattened roll. Bring corners of rolls together; pinch to seal. Melt remaining butter and drizzle over squares. Sprinkle top with bread crumbs. Bake as directed on crescent roll package (approximately 17 minutes).
Heat oven to 375°. Cook broccoli until just heated through. Mix broccoli and cheese. Spoon into greased baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake 25 to 30 minutes. Makes 4 to 6 servings.
Heat oven to 350°. Grease 3-quart casserole. In 3-quart saucepan, bring water to a boil. Add zucchini, carrots, celery and onion. Cover and cook over medium heat about 5 minutes or until celery is crisp-tender. Drain. In small bowl, combine sour cream, dill weed and soup. Add to cooked vegetables; mix. In large bowl combine stuffing mix and margarine. Spoon half of stuffing in bottom of prepared casserole. Spoon vegetable mixture over stuffing mixture; sprinkle with remaining stuffing. Bake at 350° for 30 to 40 minutes or until golden brown and thoroughly heated.
Saute onion and garlic in oil and margarine. Add shells, peas, parsley, salt and pepper and mix well. Put in casserole. Cover and bake in a moderate oven at 350° for 15 minutes. Serves 8.
Slice strawberries and mix with sugar; set aside. Combine milk, sour cream and pudding mix. Beat, scraping down sides of bowl. Do not overbeat. Mixture will thicken in about one minute. Position half the slices into the bottom and partially up sides of 3-quart serving dish. Drizzle orange juice. Cover with half of pudding and then half of strawberries. Repeat layers. Decorate surface with whip cream. Refrigerate.
Put all the ingredients except half of the raisins in the inner pan in order for your machine. Select bread setting. Add the remaining raisins when the machine beeps.
Brown in skillet ground beef, onion and bell pepper and add to taste: salt, pepper, cayenne pepper and garlic powder. Mix ground beef mixture with beans and add to taste: brown sugar, mustard and ketchup. Pour into casserole dish and bake at 350° for 30 to 35 minutes or in microwave on High for 10 to 15 minutes.
Melt butter and add pecans to it. Set aside. Mix egg whites, sugar and salt. Pour pecan mixture onto cookie sheet, then pour sugar mixture over it. Sprinkle with cinnamon. Bake at 325° for 30 to 40 minutes. Stir every 10 minutes until golden brown.
Open crescent rolls; set aside. Open hot dogs; set aside. Open American cheese slices; set aside. Center cheese in middle of one crescent roll, then place hot dog on edge of cheese roll. Do this with all remaining rolls, hot dogs and cheese. Bake in 350° oven until rolls are golden brown. Serve immediately with mustard and catsup. Makes 8 to 12.
Mix well all ingredients. Form 2 rolls. Use foil (shiny side to meat) to wrap meat. Let set 24 hours in refrigerator. Bake on broiling rack for 2 hours at 325°. Cool.
Combine cranberries and sugar, set aside. Dissolve Jello in hot water and add pineapple juice, chill until partially set. Add cranberry mixture, pineapple, walnuts and celery. Chill until completely set. Unmold on crisp lettuce.
Mix all ingredients together except potato chips. Put in baking dish (greased). Cover with crushed potato chips. Bake 45 minutes to 1 hour at 350°.
Cream together the cream cheese and mayonnaise. Add the remaining ingredients. Mix well, then fold in 8 ounces of Cool Whip. Pour into lightly greased container and freeze until ready to use.
Put all ingredients into a large container, layering each ingredient and sprinkling with oil, vinegar and pepper. Spread garlic carefully over each layer. When ingredients are used up, put a tablespoon of mayonnaise in several places on top of ingredients. Mix gently and chill. Turn bowl upside down several times. Marinate several hours or overnight.
Mix sugar, butter, eggs and vanilla with mixer for 10 minutes. Spread on crust. Slice 5 to 7 bananas on mixture. Then spread 1 can crushed pineapple on top with one container of Cool Whip. Add cherries and nuts to garnish.
Bake cake according to directions in a 9 x 13-inch pan. While warm, poke holes in cake with a straw. Combine coconut milk and Eagle Brand milk; pour over cake. When cool, frost cake with Cool Whip and shredded coconut.
Preheat oven to 350°. Mix all vegetables together and steam until tender. Mix the chicken and the mushroom soup together in a large bowl. Add the steamed vegetables to the chicken mixture. Add salt, pepper, garlic powder, onion powder and red wine to the mixture; mix well.
In a 4-quart microwave-safe bowl, melt marshmallows and margarine on High 3 minutes, stirring halfway through cooking. Stir in peanut butter until mixture is smooth. Add Kellogg's Frosted Flakes cereal, stirring until well coated. Using buttered spatula or waxed paper, press mixture evenly into a lightly greased 13 x 9 x 2-inch pan. Cut into 1 1/2 x 2-inch bars. Yield: About 32 bars.
Combine all ingredients in a blender or food processor until peas are pureed. Blend in tomato and onion. Spoon in container and garnish with cilantro or diced chiles.
Combine 1 cup flour, 1 cup milk and 1 cup sugar. Do not use metal spoon! Do not cover! Do not refrigerate!
Mix flour, baking soda, cinnamon and salt. Mix oil, sugar and eggs thoroughly. Add flour mixture; beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 50 to 60 minutes.
In saucepan, melt over low heat marshmallows with milk. Then add graham cracker crumbs. Stir. Add remaining ingredients and press into a 13 x 9 x 2-inch pan. Mixture will be sticky. Cover and refrigerate overnight.
Preheat oven to 350°. Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples and cook for 14 minutes or until almost tender, stirring frequently. Beat 3/4 cup granulated sugar, butter, brown sugar and vanilla until well blended. Add eggs one at a time, beating well after each addition. Beat in lemon rind. Lightly spoon flour into a dry measuring cup. Combine the flour, baking powder and salt. Gradually add flour mixture to sugar mixture. Pour batter into a 9-inch spring-form pan coated with cooking spray. Remove apples from skillet with a slotted spoon. Discard remaining liquid. Arrange apple slices spoke like on top of batter, pressing slices gently into the batter. Combine 1 tablespoon granulated sugar and cinnamon and sprinkle over apples. Bake at 350° for 1 hour. Cool in pan on wire rack. Cut into wedges, using a serrated knife. Yields 10 servings.
Preheat oven to 375°. Grease 9-inch tube pan. In small bowl, mix walnuts, cinnamon and 1/2 cup sugar. Set aside.
In Dutch oven, brown in olive oil ground beef, onion and garlic. Add sauce, paste and water and then add spices and cheese. Cook over low for 2 hours or until cooked down. Add red wine and cook another hour. Use for any pasta dish.
Heat oven to 350°. Mix first 4 ingredients. Beat hard for 30 seconds. Stir in nuts. (Batter will be lumpy.) Pour into well-greased 9 x 5 x 3-inch loaf pan. Bake 45 to 50 minutes until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing. Cool on wire racks.
Add ginger ale just before serving. Make ice ring using some of the punch before adding ginger ale.
Mix together and let stand in refrigerator several hours. Good with all types of new vegetables for example squash, cucumbers, carrots, broccoli or cauliflower.
Garlic should be chopped very fine with a knife or pulverized in a blender.
Combine Cool Whip and Eagle Brand milk in a large bowl and refrigerate one hour. Add remaining ingredients. Stir well and refrigerate overnight.
Pour milk over biscuits and let stand until they get soft. Beat eggs, sugar, butter and vanilla. Add to biscuits and milk. Pour into baking dish and bake at 350° until firm and brown on top.
Brown italian sausage in skillet with 1/2 c onion and 2 cloves minced garlic. In large pot bring water, buillion cubes and crushed tomatoes to a slow boil. Drain grease from sausage and add to pot. Stir in carrots, zucchini, italian seasoning, and the remaining onions and minced garlic. Cover and boil over medium high heat for 35-40 minutes, stirring occasionally. Add garbanzo beans and pasta and continue to boil for 15 minutes.
Combine sugar and cocoa. Slightly beat eggs; add to sugar and cocoa. Add melted margarine and milk. Stir until mixed well. Pour in a 9-inch unbaked pie shell. Bake at 350° for 35 minutes. Top with Cool Whip or ice cream.
Cube cheese. Place in a 2-quart microwavable bowl. Add can of tomatoes and chiles. Cook on High for 2 minutes. Stir and cook 2 more minutes. When cheese is melted, serve with chips.