HumbleIntelligence/food-ner-1-Million huggingface dataset:
Hollow out bottom of cake to make a shell, reserving cake pieces. Whip 1 package of Dream Whip. Add strawberries and cake pieces. Fill shell with mixture. Frost cake with remaining package of Dream Whip. Use a few nice strawberries for garnish. Chill and serve.
Mix. Roll in balls. Bake at 350° for 15 minutes. Roll in powdered sugar when cool.
Use heavy aluminum foil. Cut into large squares. Place equal portions of the fish fillets on each piece of foil. In a saucepan melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with the onion slices which have been separated into rings. Fold the foil around the mixture securely. Leave a little space for the food to expand while cooking. Place on hot grill and grill for 5 to 7 minutes per side until done. Yield: 4 servings. Carbohydrate 3 g, protein 20 g, fat 7 g, calories 156.
Melt margarine. Blend in flour, milk and cream. Stir over moderate heat until sauce bubbles and is smooth. Add salt, pepper and nutmeg. Cook lasagne noodles in boiling salted water. Strain, rinse and spread on damp towel. In a large pan or dish, spread thin layers of Meat Sauce Bolognese cream sauce and cheese. Repeat layers ending with cheese on top. Bake at 375° for 35 to 40 minutes until bubbly hot and top is browned. Cool 10 minutes. Cut and serve for 6 to 8 jumbo portions add pound cottage cheese. If you like, use more Parmesan cheese or use Mozzarella cheese on top. Use 9 x 13-inch pan.
Mix all ingredients together. Roll up into little balls. Put on wax paper. Then melt chocolate in boiler. Then melt paraffin in double boiler. Mix chocolate and paraffin. Dip balls in chocolate. Place on wax paper and refrigerate.
In bowl, combine turkey, margarine, water and broth mix. Form into 2 patties. Spray skillet with Pam and heat over medium-high heat. Add patties and brown on both sides. Reduce heat to low and add onions. Cover pan and cook until patties are no longer pink inside, 5 to 8 minutes. Serve each burger topped with 2 teaspoons ketchup and half the cooked onion slices on toasted rolls.
Cream together flour and oleo; add nuts. Press into cake pan and bake at 350° for 15 minutes. Mix together 8 ounces cream cheese, 1 cup powdered sugar and Cool Whip. Fold into cream cheese mixture and spread over cooled crust. Mix together cold milk and pudding. Beat until creamy and pour over first layer. Spread rest of Cool Whip over the top and sprinkle with crushed walnuts.
Mix the first 4 ingredients together and make a large ball. Put nuts on waxed paper and roll ball in nuts until completely covered. Refrigerate for at least 1 day ahead. Serve with crackers.
Cream butter in blender. Gradually add sugar; blend well. Combine dry ingredients. Add with creamed mixture alternately with pumpkin, starting and ending with dry ingredients. Stir in chocolate chips and nuts. Pour into greased 8 x 4-inch loaf pan. Cool and remove from pan. Bake at 350° for 60 to 75 minutes.
With a rolling pine, flatten each piece of bread leaving the crust on. Place one large tablespoon of soup and spread onto slice of bread. Roll up bread, secure with toothpicks. Cut rolled bread in half. Wrap 1/2 slice of bacon around filled bread, secure with toothpick. Bake in 350° oven 15 to 20 minutes until bacon is cooked, turning occasionally. Enjoy!!
Bring water to a boil. Add oats to boiling water (turn off heat) and let oats stand for 20 minutes. Cream sugar and butter. Beat eggs into mixture. Sift dry ingredients together. Add to creamed mixture. Add oats and beat well. Bake in greased 8-inch pan at 350° for 35 minutes.
Lay down paper on table and put waxed paper on top of paper. Measure oatmeal and peanut butter in a large bowl. Set aside.
Put water, margarine, sugar and salt in saucepan. Bring to full, rolling boil. Add flour all at once and stir vigorously with wooden spoon until mixture forms a thick, smooth ball that leaves the sides of the pan clean. Remove heat and add eggs, one at a time. Beat well after each egg until paste is shiny and smooth. Spread paste in jelly roll pan and bake at 400° for 45 minutes. Cool.
Cut up and brown the bacon, then mix in hamburger and onion. Brown all together. Add all beans. Bake in oven at 350° for 1 1/2 to 2 hours.
Mix all ingredients (except coconut and vanilla) in heavy saucepan. Cook until thick, stirring to prevent scorching. Take off heat; add coconut and vanilla flavoring. Have pie shell browned ahead of time. Pour mixture into shell and make meringue.
Cream butter and sugar. Add egg yolks; beat. Sift the flour, baking powder and salt together. Add the sifted ingredients alternately with the milk. Beat well. Fold in the well-beaten egg whites.
Preheat oven to 350°. Line cookie sheet with foil. Melt margarine. Stir in brown sugar and set aside. Layer crackers in pan side by side. Spoon margarine and brown sugar mixture evenly over the crackers, then sprinkle the nuts on top. Bake 7 to 9 minutes or until bubbly. Let cool. Crackers should break evenly on original cracker lines. Store in a tightly covered container. Yields 48.
In small bowl combine all ingredients, mixing well. Add more water if a thinner sauce is desired. Refrigerate.
Mix tomatoes, bay leaf, sugar, salt, pepper and onion. Simmer about 10 to 15 minutes. Mix butter, flour and milk to make a sauce. Slowly add the hot tomato mixture to the sauce.
Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries in quarters; set aside. Combine flour, baking powder, baking soda and salt; set aside.
Mix cake mix, pudding mix, eggs, oil, water and nuts together and bake for 1 hour at 325°.
Separate eggs. Whip the whites and add 6 level tablespoons sugar. Place mixture in refrigerator until the rest is made. Cream butter; add 2 2/3 cups sugar and whip until light (about 10 minutes). Add flour, coffee cream and vanilla. Fold in egg whites until well mixed. Pour into lightly greased Bundt pan. Bake at 300° for 1 hour and 25 minutes. (Cake should fall.)
Place all ingredients in pan. Cover and cook over medium heat. Stir occasionally for about 1/2 hour.
Chop onion and peppers in blender. Add tomatoes, cumin, Accent, garlic powder and salt. Blend all this together. After everything is chopped and blended, pour in a bowl. Add table oil. Cook in microwave for 5 minutes. (You can add as many peppers as you want for hotter taste.)
Mix the cabbage, peppers, onion and sugar and let stand while preparing the rest. Bring to a boil the Wesson oil, vinegar, mustard, celery seed and salt and pour the hot mix over the cabbage. Refrigerate for 6 hours. It will stay crisp. Keep covered.
Mix margarine with crumbs and press into 13 x 9-inch pan. Mix 1/2 of 1/2-gallon ice cream, pudding and milk. Beat 4 minutes. Spread on Ritz crackers. Top with Cool Whip. Sprinkle with crumbs. Chill in refrigerator, if using same day, or freeze up to 4 months.
Heat oven to 350°. Melt margarine in a 13 x 9 x 2-inch baking dish. Add sugar and water. Stir to melt margarine and sugar. Add 1 cup chopped apples and stir. Let stand while preparing pastry.
Melt butter and cheese over low heat. Add lemon juice, Worcestershire sauce, garlic salt and mix well. Process in blender until smooth. In a bowl, fold in crab meat and pimentos and mix well. Slice bread in half-inch slices and spread with crab mixture. Place on ungreased baking sheet. Bake in 350° oven for 15 minutes. Serve warm. Makes 20 slices.
Preheat oven to 350°. Spray Bundt, tube or 9 x 13-inch pan with Joy. Combine cake mix and cinnamon in large mixing bowl. Add eggs, water and oil. Mix well. Fold in zucchini and pour into prepared pan. Bake Bundt or tube for 40 to 50 minutes. If using a 9 x 13-inch pan, bake for 35 minutes or until toothpick inserted in center comes out clean. Cool completely and frost with icing (Cream Cheese Frosting follows). Cake may be served without icing as well.
Place hot dogs in bottom of 13 x 9-inch pan. Slit each one lengthwise. Put slice of cheese in slit. Pile mashed potatoes over hot dogs, covering well. Sprinkle onion over mashed potatoes. Pour ketchup over onions, using enough so that each hot dog has about 2 teaspoons on it. Cover with shredded cheese. Bake at 350° for about 45 minutes or until cheese is melted and hot dogs are browned.
Melt butter, peanut butter and chocolate chips in saucepan, stirring to mix well. Pour over mixture of cereal, raisins, dates and peanuts in bowl. Mix to coat well. Add to confectioners sugar in a large trash bag; shake to coat well. Store in airtight container. Yields 6 pounds.
Combine first 4 ingredients; mix well. Spread on each muffin half. Sprinkle with paprika. Cut each muffin half into quarters. Broil 3 minutes or until lightly browned.
Combine meat, egg, onion, milk, corn flakes, salt and pepper. Form into patties, roll in flour. Brown in shortening. Place on cookie sheet; cover with mushroom soup. Bake at 350° for 45 minutes.
Place diced chicken in lightly greased 13 x 9-inch casserole dish. Mix together 1 can of soup and sour cream. Spread over chicken. In a skillet, melt butter or oleo; add the crushed crackers. Remove from stove; add poppy seed. Spread over chicken. Bake at 350° for 1/2 hour. Serves 6.
Sift together first 5 ingredients. Separate eggs. Add buttermilk, butter and vanilla. Stir with rubber spatula. Whip whites until fluffy. Incorporate. Pour in dry ingredients. Pour 1/4 cup batter into each section belgium waffle maker. Cook 5 to 7 minutes.
Mix together the jello and boiling water. Add oranges, pineapple, Cool Whip and sherbet.
Preheat oven to 350°. Blend sugar and cinnamon. Grease 10-inch tube pan. Dust pan with 1 tablespoon sugar-cinnamon mixture. Blend cake mix, applesauce and eggs until moistened. Beat as directed on package. Reserve 1 1/2 cups batter. Pour remaining batter into pan; sprinkle with rest of sugar-cinnamon mixture. Top with rest of batter. Bake at 350° for 35 to 45 minutes.
Cook all ingredients (except fruit and whipping cream) in double boiler until spoon is murky. Add to freezer with cream and churn 15 minutes. Add peaches or bananas and churn until firm.
In a 1 1/2-quart casserole, stir together the sugar and syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes, until light brown. Add butter and vanilla to syrup. Blend well. Microwave on High 1 to 2 more minutes. (Peanuts are browned and syrup is hot.) Add baking powder and stir until light and foamy. Pour mixture into greased cookie sheet. Cool 1/2 to 1 hour. Break into pieces.
Combine sugar, syrup and butter. Add eggs and pecans; mix well. Pour filling in shell. Bake at 375° for 40 to 45 minutes.
Mix Worcestershire sauce, butter, garlic and seasoning salt; melt in microwave (approximately 1 minute). Pour over other ingredients and mix well. Microwave on High for 2 minutes and then stir. Do this 4 times.
Cream butter and cream cheese. Add sugar and cream until smooth. Blend in flour. Add nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° until cookies begin to turn brown.
Cook ground beef, onion and garlic in skillet until browned. Add seasonings and tomato soup. Simmer, covered, 10 minutes. Add cheese. Cook slowly, stirring until cheese melts. Stir in rice and let cool. Cut peppers in halves lengthwise. Remove all the inside. Cook in boiling salted water (cover peppers with water) until barely tender, approximately 3 minutes. Drain and cool. Place peppers in shallow pan. Stuff with rice mixture.
Line bottom and sides of an 8 x 4-inch loaf pan with aluminum foil, extending the foil 1 inch over the edges of pan. Arrange vanilla wafers, top side down, on the bottom of pan, overlapping to fit bottom. In large bowl, combine sweetened condensed milk and lemon juice. Fold in whipped topping, then place the mixture over vanilla wafers. Cover and freeze 4 hours. Invert onto a plate and peel off foil.
Let cheese soften and mix with beater or fork. Blend in sauces and lemon juice. Add nuts. Shape in ball. Roll in nuts and chill. (Could be rolled in parsley.)
Combine 1 cup of the flour, the baking powder, soda and salt in a large bowl. Gradually blend in water beating with a whisk until smooth. Peel bananas. Cut each banana crosswise into three pieces, making a total of 12 pieces. Coat bananas lightly with remaining 1/2 cup flour. Heat oil in wok over medium-high heat until it reaches 375°. Dip banana pieces in flour-water mixture, coating completely. Cook 4 to 6 pieces at a time in the oil until golden, 3 to 5 minutes. Drain on absorbent paper. Serve with ice cream. Makes about 4 servings.
Bake 30 to 35 minutes at 350°. Serve hot with ice cream, coffee cream or commercial sour cream.
Mix all ingredients except barbecue sauce and the teaspoon salt. Marinate brisket overnight in this. Cover with foil and bake at 275° for 3 hours. Remove foil. Pour barbecue sauce over meat and bake 1 more hour. Total baking time 4 hours.
Cook vegetables together until done. Add salt and pepper. Make cream sauce out of next 5 ingredients. Cut eggs in half; put in casserole. Add alternately vegetables and cream cheese. Sprinkle a little of the cracker crumbs between layers; sprinkle remaining on top. Heat for 15 to 20 minutes in a 325° oven.
Dump pineapple, pie filling and nuts in an ungreased baking dish. Sprinkle dry cake mix over ingredients. Slice 2 sticks of margarine over top. Bake at 350° for 30 to 40 minutes, until crusty and golden. Serve with ice cream or Cool Whip.
Mix in order given like pie crust. Makes 2 double or 4 single pie shells.
Mix the first 3 ingredients and blend well. Add remaining ingredients and blend well. Bake in unbaked pie crust for 45 to 50 minutes at 350°.
Put roast in pan with water (half full); cook until well done. After meat is done, slice paper thin. Put juice with bell peppers and onions in pan; add beef bouillon cube and boil. Eat with French bread.
Melt oleo and mix. Pour over pecans. Spread on cookie sheets. Bake 1 hour and 15 minutes. Stir every 15 minutes.
Mix all ingredients together, except cheese. Pour half of mixture into a greased pan. Spread cheese on top. Pour remaining mixture over top of cheese. Bake 45 minutes at 400°.
Combine sugar, cocoa and cornstarch in a heavy saucepan; mix well. Add milk, Espresso, Grand Marnier and vanilla and place pot over medium heat. Bring mixture to a simmer and stir constantly until it thickens (about 3 to 4 minutes). Spoon into a 4-cup bowl or 4 individual dishes. Cover and chill well before serving. Garnish with orange.
Wash squash; cut in half lengthwise. Cook, cut side down, in microwave for about 3 minutes. Carefully scoop out pulp with spoon, leaving about half in shell. Chop pulp. Heat oleo in small skillet over medium heat. Add onion; saute until lightly browned.
Mix citric acid, 7 cups of sugar and boiling water and let stand overnight. When ready, add pineapple juice, orange juice and water. Mix together and serve.
Cook sausage in skillet until browned, stirring to crumble. Drain and set aside. Unroll each half of crescent roll dough, making a rectangle. Line bottom and 1/2 inch up sides of a lightly greased 13 x 9 x 2-inch baking dish with rectangles, pressing seams securely to seal. Sprinkle sausage over dough. Top with shredded cheese and green pepper. Combine remaining ingredients and pour over casserole. Bake at 400° for 18 to 20 minutes.
Boil water and sugar for 3 minutes and cool. Mix together remaining ingredients and freeze to slush. Add 2 or 3 quarts of ginger ale. Can be frozen and allowed to thaw to slush stage the day of using. Serves 40.
Heat oven to 400°. Grease 10-inch pie plate. Heat beans and 1-inch salted water to boiling. Cook, uncovered, 5 minutes. Cover and cook until tender, 5 to 10 minutes. Drain.
Brown chili meat; drain. Add chopped onions and all other ingredients, except beans. Cook about 2 1/2 hours, simmering or a slow boil. Then add beans and simmer another 30 minutes. Chili hot beans are optional.
Beat eggs and sugar about 5 minutes on medium speed. Mix dry ingredients and add; mix for 1 minute. Add milk and butter; mix at low speed for 2 minutes. Pour into 2 (9-inch) round or square well-greased and floured pans. Bake 45 minutes at 325°.
Heat oven to 350°. Cook and drain macaroni. In skillet cook onion, garlic and ground beef until meat is browned. Drain fat.
Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. (If mixture is still thin, refrigerate until slightly thickened.) Pour thickened gelatin into 4 dessert dishes. Place gummy fish in gelatin. Refrigerate until set, about 1 hour. Fun dessert for kids.
Mix cream cheese and sour cream. Add chopped green onions. Brown hamburger in butter. Add cut up garlic, salt, pepper and tomato sauce. Cook 5 minutes and cool for 15 to 20 minutes. Cook noodles. Drain. Alternate layers of noodles, cream cheese mixture and meat sauce. Top with grated cheese. Bake 20 to 30 minutes at 350°. Serves 6 to 8.
Mix all at once in a 2-quart bowl for 30 seconds. Pour into 9 x 13-inch greased pan. Bake at 350° for 30 minutes.
Arrange all ingredients in large bowl. Mix dressing and pour over fruit. Serves 8.
Mix and cook the first five ingredients. Cook until transparent. Then add remaining ingredients, except meat. Simmer 1 1/2 hours. Add shrimp, oysters, chicken, etc., individually or combinations. Don't thin sauce unless necessary. Adjust seasonings to taste. Cook until done, stirring often. Serve over rice.
Squeeze spinach dry. Transfer spinach to large bowl. Add Ricotta, 1/2 cup Parmesan cheese, basil and garlic to bowl. Season with salt and pepper. Blend together. Preheat oven to 350°. Spoon 1/2 cup marinara sauce evenly over bottom of 9 x 13 x 2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover loosely with foil and bake until heated through, about 30 minutes.
Place beef and vegetables in large casserole in order given. Pour tomato juice or V-8 juice over contents. Sprinkle salt, sugar and instant tapioca on top. Paprika may be added, as well as a bay leaf or a pinch of thyme, if desired.
Soften lemon ice slightly. Beat in lemon rind and Strega liqueur. Chill. Cut lemons in half. Discard seeds. With a melon baller, cut scoops or balls from melons and replace them in the melons. Top with generous portions of lemon ice.
Mix brown gravy as package states. Then add onion, bell pepper, tomatoes and soy sauce. Cook until thick. Salt and pepper to taste. Pour over cooked steak. Serve with rice.
Slice French bread in half. Butter both sides. Spread Cheez Whiz on buttered bread. Spread mayonnaise on top of Cheez Whiz and buttered French bread. Sprinkle Salad Supreme on top. Broil until lightly toasted.
Mix together cocoa, oil, sugar and eggs. Mix together flour, baking powder and salt and add to egg mixture. Bake in greased 13 X 9 pan.
Preheat oven to 250°. Grease and flour 9 x 13-inch tube pan with removable bottom. Set aside. Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour. Toss to coat well; add pecans and coconut and toss to mix. Add sweetened condensed milk; stir to mix well. Spoon evenly into prepared pan, smoothing top. Bake in preheated 250° oven for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.
Saute onions and mushrooms in butter until tender, but not mushy. Add crabmeat and sherry; cook until heated through. Garnish with lemon and parsley. Makes 4 small or 2 large servings.
Pour water over bread crumbs and let stand while mixing other ingredients. Saute onion and celery in corn oil. Mix all ingredients. Put into loaf pan and bake at 350° for 1 hour. Center must be firm. This roast is good baked one day and reheated the next.
Prepare rotini according to package directions. Drain. Combine all ingredients. Toss well to mix. Cover and chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 6 to 8 servings.
Combine ingredients in a large jar with a tight fitting lid. Shake well. Makes 2 cups.
Combine the first 9 ingredients; stir in the okra. Pour oil to depth of 2 inches in Dutch oven. Heat to 350°. Drop mixture by spoonful into hot oil. Cook until golden brown, turning once. Drain on paper towel. Sprinkle with salt, if desired. Serve immediately.
Preheat oven to 375°. In large bowl, beat milk and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into 1 inch balls. Roll in sugar. Place on ungreased cookie sheet; flatten with fork. Bake 6 to 8 minutes. Cool.
Combine apples, cranberries and 2 tablespoons flour; toss to coat fruit. Add sugar, mixing well. Place in a 2-quart casserole. Combine oatmeal, chopped pecans, 1/2 cup flour and brown sugar. Add margarine; stir well. Spoon over fruit mixture. Bake, uncovered, at 350° for 45 minutes.
Mix all ingredients together and refrigerate for 2 hours before rolling out dough. Roll out 3/8-inch thick. Bake at 375° for 10 minutes on an ungreased cookie sheet.
Cream sugar and shortening. Add eggs alternately with flour, carob powder and salt, sifted together. Add vanilla and nuts. Put in greased 8 x 12-inch pan. Bake at 350° for 30 minutes.
Mix together yeast with water water. Melt shortening. Add sugar and salt. Beat eggs and add to yeast mixture with seasonings and shortening. Add flour. Let rise. Roll out on bit of floured surface. Fry and glaze or roll in powdered sugar or cinnamon mixture. Yield: 75.
Mix flour, butter and sugar together. Pat onto a cookie sheet (one with an edge all the way around). Bake at 350° until golden brown. Let it cool. Mix the Dream Whip, milk and vanilla. Beat until stiff. Add cream cheese and mix until blended completely. Spread onto cooled crust. Top with the pie filling. Be sure to refrigerate.
Soften butter and mix all ingredients together in large bowl. Drop by teaspoons onto waxed paper until set. Makes 5 dozen.
Cook meat until tender and falls from bone. Add all ingredients together and cook slowly for one hour. According to desired consistency of stew, you may add additional broth.
Combine all ingredients in large mixing bowl. Beat on medium speed 2 full minutes. Pour in 3 x 8-inch cake pans which have been greased and dusted with flour. Bake in 350° oven for 25 to 30 minutes. Frost with Pineapple Frosting (see icings).
Cook mushrooms in butter over moderate heat for 10 minutes, or until liquid has evaporated and butter is golden. Stir in salami, scallions and pepper; cook for 3 minutes. Beat cream with egg yolks and Parmesan cheese. Cook fettucine "al dente." Drain. Toss with cream mixture. Transfer to serving dish; spoon mushroom sauce over pasta.
Freeze steak partially in order to cut it into very thin 3-inch strips. Brown in oil in skillet. Add vegetables, water, soup mix and soy sauce. Cover; simmer over low heat. Stir occasionally for 20 minutes. Blend cornstarch and water; stir into meat mixture until sauce is thickened. Serve over rice.
Cream first 3 ingredients, then add oil and beat well. Beat in eggs well. Add dry ingredients. Refrigerate dough at least 3 hours or overnight for easier handling. Make cookies by rolling dough into small balls (walnut size) and flatten with glass dipped in sugar/flour mixture (2 tablespoons each) on oiled cookie sheets at 375° for 10 minutes. I use pressed glass to get design in cookie. Fun for grandchildren.
Wash potatoes; do not peel. Slice crossways; layer in a casserole dish. Pour melted butter over potatoes and sprinkle with Hidden Valley mix. Cover. Bake at 350° for one hour.
Saute shallot in butter until golden. Blend in flour, stock, red wine, vinegar and salt and pepper. Simmer 10 minutes, then add heavy cream. Mix lightly. Broil a thick, juicy steak and pour sauce over it.
Steam peeled potatoes with small amount of cooking oil. When steamed well, drain potatoes and add cooked bacon and onions. Stir in cream of mushroom soup and shredded cheese. Bake until hot.
Blend together all ingredients and cook over low heat for 20 minutes. Will thicken some after it is removed from heat .