HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except chocolate syrup, and beat 2 minutes. Mix 1/3 of batter with the chocolate syrup. Alternate layers of mixtures in a Bundt pan. Bake in a preheated 350° oven for 50 minutes.
Brown the beef and drain grease. Put in taco seasoning and mix well. Put beef, lettuce, cheese and corn chips in one bowl and mix well.
Combine eggs, margarine, sugar and flavor. Add flour gradually. Batter will be stiff. Start in cold oven at 350° for 1 hour and 15 minutes.
Slice eggs; drain and rinse shrimp. Mix all ingredients and chill until ready to serve.
Put cracker on cookie sheet; add date mixture on top. Bake at 350° for 5 minutes. Frost while warm with powdered sugar, vanilla and cream cheese mixture (thin with milk if needed).
Cook hamburger and drain. Add 1 cup water and taco mix. Simmer until thick enough. Put in shells. Add cheese and hot or mild pepper rings. (Use beans if desired.) Freeze if desired and microwave.
Cook onion in 1 Tbsp. water in heavy skillet. Add meat & brown. Add other ingredients & cook at least 30 minutes.
Sift together flour, cocoa, soda and baking powder. Add remaining ingredients. Mix well. Beat egg whites. Fold into batter last. Bake at 350° for 1 hour or longer until done.
Heat oven to 425°. Cut bread lengthwise in half. Brush cut surfaces with salad dressing. Sprinkle with oregano, cheese and paprika. Bake on ungreased baking sheet 10 minutes. Cut into slices. Serves 6.
Place chicken chunks and marinade in Ziploc bag and squeeze out air. Refrigerate 3 to 4 hours. Alternate on skewers with any or all of the following: small onions or onion chunks, whole fresh mushrooms, green pepper chunks, small canned potatoes, pineapple chunks or tomato wedges. Cook on a barbecue grill or broil 3 to 4 inches from heat, turning after 5 to 6 minutes. Serve with sweet and sour sauce.
Pour orange juice and grape juice in a tall glass, add sugar and salt to egg white. Add this to the fruit juice and stir just enough to mix well. Yields 1 serving.
Mix chili, onion rings and Cheez Whiz in a large bowl. Cook in microwave 10 minutes (covered). Stir halfway through.
Add ingredients to zucchini. Mix well. Pour into unbaked pie shell. Sprinkle with nutmeg and cinnamon. Bake at 425° for 1 hour or until center is done.
Mix ingredients together and chill for several hours. Add 1/2 cup mayonnaise and serve with chips or crackers.
Drain beans and combine. Add chopped green pepper. Combine sugar, vinegar, oil, salt and pepper. Toss with beans. Chill overnight. Before serving, toss to coat and drain.
Mix well eggs, oil, sugar, zucchini and vanilla. Add flour; mix. Add soda, salt, cinnamon, baking powder, raisins and nuts. Pour into loaf pans that have been greased and floured. Bake at 325° for 1 hour or until done. Can also use yellow squash.
Brown meat and onions. Stir in remaining ingredients. Reduce heat. Simmer 5 to 10 minutes.
Cream together butter and sugar. Beat the eggs into the butter and sugar mixture with mixer. Mix in the flour, buttermilk, soda and salt. Add the nuts, chopped dates, coconut and candy pieces. Batter should be very stiff. Bake at 250° in a tube pan lined with waxed paper for three hours. When cake is done, leave in pan. Pour a mixture of 1 cup orange juice blended with 2 cups confectioners sugar over the cake. Leave the cake in pan overnight. The next morning, turn the cake out on a serving plate. This is a good cake to freeze.
Mix the mayonnaise, vinegar and sugar together. Toss all together and refrigerate before serving.
This is a dessert much used in Palestine and is so delicious, easy and economical that it will be one of your favorites. The fruit may be stewed fresh fruit, drained canned fruit or stewed dried fruit. I prefer the dried, for flavor.
Place soup bone, water, salt, pepper, carrots, celery, potatoes, onions and bay leaf into slow cooking pot. Cover and cook at setting 3 for 6 to 7 hours. Remove soup bone and cool slightly. Remove meat from bones and return to soup with tomatoes. Cover and slow cook an additional hour. Noodles may be added. Makes 6 servings.
Scrub potatoes, but don't peel. Cut up any large potatoes. Cook in boiling salted water for 15 to 20 minutes, or until tender.
Dissolve cranberry sauce in top of double boiler with Jell-O. Add rest of ingredients; pour into mold and chill overnight.
Mix milk, shortening and sugar. Place on stove. Let it get warm enough to melt shortening, but do not boil. Set aside to cool to lukewarm. Dissolve yeast in small amount of mixture. Pour back into mixture. Add enough flour to make a thick	paste. Cover and set aside to rise about double in size. Now mix salt, soda and baking powder with a small amount of remaining flour. Add to dough. Finish adding flour to make a stiff dough (like biscuit dough). Cover and put in refrigerator until ready to use. Knead dough on floured board.	Cut with biscuit cutter and fold. Place melted butter in fold. Bake at 400° until light brown, about 15 minutes.
Toss all ingredients, except gelatin and mayonnaise, in a large bowl. Dissolve gelatin in water and then heat to melt. Mix in mayonnaise and stir gently into shrimp and vegetables. Pour into mold and chill until set.
Melt butter; remove from heat. Add sugar, flour and eggs. Stir well. Add nuts, vanilla and chocolate chips. Pour into greased pan. Bake at 350° until done.
Mix all together. Pour into 2 shallow pie crusts. Bake at 300° for 35 minutes.
Mix first four ingredients. Mix flour and margarine and mix with buttermilk. Put the chicken and vegetable mixture in casserole and top with flour mixture. Cook at 350° for one hour or until brown and bubbly.
Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed just until blended. Reserve 1 1/2 cups batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 pumpkin batter over crust; top with spoonfuls of plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Combine mashed potatoes with 2 tablespoons butter, 1/2 teaspoon salt, pepper, parsley and cream cheese in a large bowl; set aside. Heat oil in a large skillet over medium heat; saute onions, basil, tarragon and broccoli or zucchini. Add green pepper, 1/4 teaspoon salt and pepper to taste. When vegetables are tender, but not overcooked, set aside. Add chickpeas and mix well. Pour into a 9 x 13-inch casserole dish. Heat 1 tablespoon butter in skillet. Saute mushrooms. Remove from heat. Add corn and sour cream. Layer on top of vegetables, then layer on mashed potatoes, then grated cheese. Bake, covered, for 30 minutes at 350°, then uncover and bake for 10 to 15 minutes, until browned a bit on top. Let sit 10 minutes before cutting. Makes 6 servings.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat butter for 30 seconds. Add sugar and brown sugar; beat until fluffy. Add egg, 1/3 cup peanut butter, 1/4 cup milk and vanilla. Beat well.
Combine softened cream cheese and Marshmallow Creme. Mix until well blended. Serve with fresh fruit, cake squares or marshmallows as dippers.
Place roast on a large piece of aluminum foil and sprinkle with dry onion soup mix. Spread celery soup on top. Wrap in foil and seal well. Bake in preheated 325° to 350° oven for 20 minutes to 1 hour per pound, or until done. Slice and pour drippings over roast.
Beat 3 eggs thoroughly with 2/3 cup sugar, dash of salt, corn syrup and margarine. Add pecan halves. Pour into unbaked pastry shell. Bake in moderate oven (350°) for 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool before serving.
Prepare stuffing according to package directions. Combine evaporated milk with meat. Divide into 5 patties. On wax paper, pat each patty into a 5-inch circle. Put 1/4 cup stuffing in center of each circle. Draw meat over stuffing and seal. Place in a 1 1/2-quart casserole. Combine remaining ingredients. Pour over meat. Bake, uncovered, in a 350° oven for 35 to 40 minutes. Turn meat once to brown.
Combine all ingredients in a large bowl; mix well. Firmly press into a greased 9 x 5 x 3-inch loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly. Yield: 4 to 6 servings.
Mix all ingredients together. Drop by teaspoonfuls or feed through a cookie press. Cookies may be sprinkled with sugar. Bake at 350° for 10 to 12 minutes.
In large bowl, stir first 6 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 3 cups.
Spray (2 to 3 short sprays) 8 or 9-inch square pan with no stick cooking spray. Spread on bottom and sides of pan with paper towel.
Boil 6 medium potatoes. Cool, peel and grate. Add 1/3 cup chopped onions. Place in greased casserole dish. Heat soup (undiluted); add butter. Stir in sour cream and pour over the potatoes and onions. Sprinkle the cheese on top and bake for 45 minutes at 350°.
Mix in order given and allow to congeal or set up in refrigerator. Serve on lettuce leaf.
Combine all. Put into bottom and up sides of 9 x 13 inch glass baking dish.
Melt butter in a 9 x 13-inch pan. Sprinkle in layers: graham cracker crumbs, coconut, chocolate chips, chopped nuts and butterscotch chips. Pour over the Eagle Brand condensed milk. Bake for 25 minutes at 350°.
Mix flour, crumbs, pepper and seasoning in Ziploc bag and shake to mix. Mix eggs and milk in large bowl. Wash chicken and towel dry. Place in Ziploc with flour mixture; shake. Take out of Ziploc and place chicken in milk/egg mixture, shake and then replace in flour mixture and shake again. Heat shortening in large skillet, high heat until melted, then place chicken in shortening. Lower heat to approximately 350° and cook approximately 45 minutes or until golden brown.
In shallow bowl, combine bread crumbs, cheese, basil, salt and pepper; mix well. Dip turkey in egg, then in crumbs, coating both sides. Melt butter in skillet over medium-high heat. Cook turkey for 2 to 3 minutes on each side or until golden brown and juices run clear. Makes 6 to 8 servings.
Mix with electric mixer, the cream cheese, confectioners sugar and milk. Blend well and add peanut butter. Fold in Cool Whip. Pour into pie shell. Refrigerate until firm. Top with chocolate sauce, Cool Whip and chopped peanuts.
Combine cauliflower, broccoli, onion, bell pepper and pimento. Toss well. Combine remaining ingredients, mixing well. (You may double these ingredients.) Pour over vegetables. Cover and refrigerate overnight. Yields about 8 servings.
In a medium saucepan, combine all ingredients, except lemon juice and honey. Bring to a boil. Simmer 20 minutes or until candy thermometer registers 224°. Add lemon juice and honey; simmer 5 minutes. Remove from heat; cool.
Combine butter or margarine and sugar in a large bowl. Mix well. Stir in eggs and vanilla. Stir in buttermilk. Mix well. Pour mixture into pie shell. Bake in a preheated oven at 350° for 1 hour and 20 minutes.
Brown and drain ground beef. Combine tomato paste and water in a saucepan. Add ground beef and remaining ingredients. Bring to a boil. Simmer for 20 minutes, then serve.
Arrange peaches in an 8-inch square glass dish (microwave-safe). Melt butter in a small glass bowl in microwave. Mix flour, oats, brown sugar, salt, cinnamon and nutmeg in a bowl. Add melted butter; mix until crumbly. Sprinkle crumb mixture over peaches. Cook, uncovered, in microwave for 7 to 8 minutes on High (rotate the dish one-quarter turn once). Garnish with whipped cream or vanilla ice cream.
Melt the sugar and butter over low heat. Cool. Add eggs and beat until light. Stir in dry ingredients and beat. Fold in nuts, dates and vanilla. Spread thinly in a 9 x 13-inch shallow pan and bake 25 to 30 minutes in a 350° oven. Cut in squares before cold.
Stir ice cream until smooth. Stir in Cool Whip, making sure mixture is creamy. Crack (do not crumble) Oreo cookies and mix in. Put in a 9 x 13-inch baking dish and freeze overnight.
Melt butter in saucepan. Remove from heat and stir in sugar, cocoa, flour, baking powder, vanilla and peanut butter. Add eggs and beat thoroughly. Spread in lightly greased pan (9 x 9 x 2-inch). Bake in moderate oven (350°) for 30 minutes. Makes 18 bars or 9 squares.
Slice French bread and halve the slices. Mix the rest of ingredients and spread on bread. Broil on foil until brown.
Add all ingredients into microwave-proof casserole. Cover with lid. Cook on High for 20 minutes. Stir. Cover, cook on (50) for 20 minutes. Remove and let stand, covered, 5 minutes. Discard bay leaves. Serves 4 to 6. Cooking time: 40 minutes.
Cream the shortening and sugar together. Add milk to beaten eggs and beat again. Add slowly to creamed shortening and sugar. Add flavoring. Add 2 cups of flour, sifted with baking powder. Add nutmeg. Add just enough flour to roll easily. Roll out on floured board. Cut with any fancy shaped cookie cutter. Sprinkle with granulated sugar or put a raisin or nut in the center of each. Bake 12 minutes in a hot oven (450°).
Mix all ingredients together. Put in a casserole dish. Bake for 45 minutes at 350°. Top with cheese.
Sift flour, salt and baking powder. Cut in butter until it is the size of small peas. Sprinkle with milk. Mix until it forms a ball. Roll out to fit a 9-inch pie pan. Add filling or bake the empty shell at 450° for 10 to 12 minutes or until golden brown.
Grease an 8 x 8-inch pan or double recipe and grease a 9 x 13-inch pan or cookie sheet. Melt shortening over low heat. Remove from heat; blend in egg and brown sugar. Combine flour, baking powder and salt; add to first mixture. Mix well. Add vanilla and nuts; mix well. Spread in pan; bake at 350° for 25 minutes, or until light touch leaves a slight dent. Do not overbake. Cut into squares while warm. Keeps well in a sealed container.
Mix bread crumbs, Parmesan cheese and paprika together in a shallow bowl. In another shallow dish, beat egg with water.
Mix together until it looks like cornmeal, don't melt the butter. Put on top of 1 can sliced peaches (large, 2 1/2 or two 16 ounce). Sprinkle cinnamon on top, if you like. Bake at 350° for 40 to 45 minutes. Use 9 x 9-inch pan, ungreased.
Saute onion in margarine. Mix other ingredients. Salt and pepper to taste. Cook uncovered at 425° for 30 to 35 minutes.
Bake cake in a 9 x 13-inch pan as directed on box. Let cool 25 to 30 minutes. Poke holes in cake with wooden spoon handle. Pour on sweetened condensed milk; spread evenly. Wait 5 minutes. Spread fudge topping over cake. Wait 5 minutes. Spread Cool Whip over cake; sprinkle candy bars over the top.
Sift dry ingredients together. Beat eggs and milk together and blend with flour. Remove lid from kettle in which chicken is cooking and drop in rounded tablespoonful of dough over surface, leaving room for dumplings to puff up. Cover kettle, keeping liquid at a simmer. Cook for about 15 minutes until dumplings are light and cooked through. Serve chicken on a large platter surrounded by dumplings. If you wish, make chicken gravy; serve over chicken and dumplings.
Mix together onion, green pepper and cream cheese and spread on slices of ham. Roll ham slices up and secure on toothpick.
Beat sweet potatoes, sugar, butter, vanilla, eggs and cinnamon together. Place in greased baking dish.
Combine rice, water, and salt in a covered dish and bake for 45 minutes at 350 degrees. Add soup, onion, and a sprinkle of thyme. Mix and bake well for 20 minutes longer.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, ham and onion powder. Put in ungreased 13 x 9 x 2-inch pan. Mix Bisquick and milk. Pour evenly over first mixture. Sprinkle with parsley, if desired. Bake 30 minutes or until light golden brown. Let stand at least 5 minutes. Makes 8 to 10 servings.
Place in hot tumbler or mug; stir well. Sprinkle on top freshly ground nutmeg or powdered nutmeg. Serve at once.
Roll out one can biscuits. Cover half of dough with margarine and sugar (quite heavily). Turn together like fried pie. Press edges together to seal in sugar and butter. Cook over medium heat, in butter. Press flat to make it fry crispy. Sugar and butter will ooze out for seasoning while cooking.
Measure flour and sift once. Sift remaining dry ingredients together. Add all ingredients together and sift. Do not beat with mixer. Bake in a tube pan for 1 hour and 15 minutes at 325°.
Dissolve Jell-O in water; let cool about 30 minutes. Add drained pineapple, cottage cheese, nuts and Eagle Brand milk; mix well. Refrigerate several hours or overnight.
Brown ground beef and onion. Drain. Stir in pizza sauce, olives, salt, oregano and dash of pepper. Cook, covered, 30 minutes. In a bowl, combine egg and cheeses. Set aside 8 whole tortilla chips. Slightly crush remaining chips. Spread 1/3 meat mixture in a 13 x 9-inch dish. Top with 1/2 cheese mixture and 1/2 crushed chips. Repeat layers, ending with meat. Bake at 350° for 40 minutes. Top with whole tortilla chips and more cheese if desired.
Crumble Oreos in blender. Mix Cool Whip and cream cheese. Prepare pudding. In a flowerpot (or cake pan), layer ingredients (Oreos, Cool Whip and pudding). Repeat; end with Oreos on top. Top with a plastic flower!! Looks real cute made in a sand pail and served with a sand shovel or flowers served with a gardening trowel.
Cream the butter and sugar. Add the egg yolk, water and vanilla. Beat well. Add the dry ingredients. Roll, using more flour if necessary. Cut and brush with egg white. Bake in a moderate oven about 10 minutes. Quite rich and crisp.
In large pan, pour Coke. Add salt and place chicken in pan. Spoon catsup over chicken. Cook 40 minutes, turning chicken the last 15 minutes. (May be cooked on top of stove or in oven.)
Sort, clean and wash beans. Cook, covered, with water until done, approximately 2 hours. Add water as needed so as not to boil dry. Add remaining ingredients. Bake at 400° for 1 hour or at 325° for 2 hours. These are also very good with just the brown sugar in them. This recipe doubled, will serve 35 to 50 people.
Melt chocolate over hot water. Let cool. Grease and flour a 10-inch tube pan. Sift dry ingredients (set aside). In a large bowl, beat eggs until thick and light (high speed). Add sugar, 1/4 cup at a time, beating well after each addition at low speed. Add dry ingredients and mix until smooth. Add zucchini and nuts with a spoon until well combined. Bake 1 hour and 15 minutes. Cool in pan on wire rack for 15 minutes. Remove and ice with Philly cream cheese.
Cream shortening with sugar. Add eggs and vanilla. Blend in flour, salt and baking soda; mix well. Mix in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes, until brown. Makes 3 dozen.
Mix flour and alum together in a bowl. Set aside. Heat remaining ingredients to boiling. Stir liquids into dry ingredients. Knead until smooth. Store in an airtight container.
Brown onion and meat; add seasonings mixed with flour. Add tomato paste and simmer about 30 minutes. Cool and shape into tamales about 1 1/2 inches in diameter and 4 inches long. Mix cornmeal, flour, chili powder and salt together. Roll shaped tamales in dry mix. Place each tamale rolled in dry mix on a coffee filter and roll up. Place tamales in a heavy cooking pot and cover with equal parts of tomato juice and water. Simmer very slowly for 2 to 3 hours. Move tamales very gently occasionally to avoid sticking.
Combine peaches, water and 1/2 cup sugar in pan. Bring to boil. Cream shortening, 1/2 cup sugar, milk, egg and flour. Put peach mixture in 9 x 9-inch greased baking pan. Pour other mixture over that. Bake in 425° oven until brown.
Brown ground beef; drain. Pour in Ro-Tel tomatoes, soup and taco mix. Heat, then add Velveeta cheese (cut up). Heat until cheese is melted. Grease 9 x 13-inch pan. Layer bottom with 1/2 bag of chips, then pour half meat mixture evenly; layer again with chips. Then top with remaining meat mixture. Garnish top with a few crumbled chips. Heat 20 minutes in a 350° oven. Serve immediately.
For every can of pork and beans stir in amount given of ketchup, brown sugar, molasses and onion. Top with bacon slices. Bake at 350° for 1 to 1 1/2 hours, depending on how dry you like them. If you like them dry, use a shallow baking dish.
Combine the first 8 ingredients. Spread 1/2 cup mixture over each tortilla; roll tortillas jelly roll fashion. Wrap each separately in plastic wrap. Refrigerate up to 8 hours. Cut each roll into 12 slices. Secure pinwheels with wooden picks. Serve with salsa. Yield: 8 dozen.
Boil sugar and water until it's clear. Add unburned alum, the size of a cherry. Boil 2 minutes; remove from heat. Add clovers and blossoms. Let stand 10 minutes; strain.
Beat eggs with sugar, salt, syrup and butter. Add pecan halves. Pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes or until knife inserted halfway between center and edge of pie crust comes out clean. Cool before cutting.
Melt chocolate chips in top of double boiler over low heat; stir until melted. Remove from heat. Stir in condensed milk, butter and vanilla. Blend until butter is mixed with chocolate. Stir in nuts. Spread mixture immediately into a lightly oiled 8-inch square pan. Cool at room temperature. Cut into squares. Yields 1 1/4 pounds fudge.
In skillet or saucepan, brown beef and chopped onion, stirring until done. Cook Creamettes as directed on box. Combine with tomatoes and Creamettes in saucepan and simmer 10 to 15 minutes.
Use 3/4 cup of the following items: chopped tomatoes, chopped onions, chopped broccoli, shredded carrots, chopped cauliflower and shredded Cheddar cheese.
Drain pineapple, reserving syrup. In top of double boiler, beat egg with cornstarch and add 1/4 cup of syrup. Whisk in sherry, salt, lemon juice and sugar. Cook over hot water, stirring constantly, until thickened. Remove from heat and cool. Fold in sour cream. Wash and halve strawberries. Mix with pineapple, orange segments and bananas. Toss with dressing just before serving in a lettuce-lined bowl.
Sprinkle pecans over bottom of pie shell. Combine remaining ingredients; pour into pie shell. Bake in slow oven (325°) until golden brown and almost set, about 45 minutes. Cool.
Preheat oven to 325°. Grease an 8 or 9-inch square pan. Pour pie filling into pan. Sprinkle dry cake mix on top; pour melted butter over cake mix. Sprinkle with nuts. Bake at 325° for 35 minutes.
Pack cucumbers and onion in jars. Combine and bring to boil while stirring the sugar, vinegar, salt, mustard seed, celery seed, and turmeric. Pour over cucumbers and onions. Seal and keep in refrigerator.
Sift dry ingredients together. Add eggs to persimmon pulp, then add dry ingredients, butter and milk. Add nut meats and mix well. Bake in a greased dish at 350° until firm, about 1 hour. Serve with hard sauce, if desired.
Grease and flour 9 x 13-inch pan. Set oven at 350°. Mix together batter ingredients on low speed for about 1 minute. Beat at higher speed for approximately another minute.
Cream sugar and oleo. Add cream cheese. Add eggs, one at a time. Add flour gradually, then flavorings. Pour into Bundt pan. Cook for 1 1/2 hours at 325°. Sprinkle powdered sugar on top. Freezes well.
Mix chicken soup and milk, onion soup, salt and pepper. Add potatoes. Top with parsley and butter. Bake at 350° for 1 1/2 to 2 hours.
Put the chicken (whole or in pieces) into a roaster. Cover it with the unpeeled garlic cloves. Roast at 350° for 1 to 1 1/4 hours. When chicken is done, you can make a white sauce and squeeze the garlic cloves into it for a gravy or just squeeze the cloves onto a piece of bread and eat with the chicken.
Measure 6 cups cold water into saucepan. Put lentils in water with 4 cloves of garlic and celery (cut up in small pieces). Cut slit in garlic cloves, leave whole. Bring to a boil; reduce heat and let simmer 45 minutes until lentils are tender. Cut pasta into small pieces and cook separately. Drain and add pasta to cooked lentils. Add olive oil, salt and pepper to taste.
In large skillet, brown chicken, shrimp, mushrooms, onion, wine and butter. In separate pan, prepare the Rice-A-Roni. Combine in large casserole dish with the browning sauce. Bake at 400° for 15 minutes.