HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and bake in greased, floured jelly roll pan. Bake 45 to 50 minutes in 350° oven.
In a large bowl, combine cake mix, instant pudding mix, eggs, oil and milk. Beat until well blended. Fold in grated German chocolate (except 1/2 cup) and mix. Fold in chocolate chips. Pour into well-greased tube pan and bake a 350 degrees for 50 to 60 minutes. Cool for 10 minutes and remove from pan. Sprinkle powdered sugar over the cake, then sprinkle the 1/4 cup grated chocolate.
Mix 1 1/2 cups flour and package of dry yeast together and set aside. Heat at low until warm the oil, milk, water, sugar and salt. Add this to yeast and flour; beat 2 minutes on medium speed. Add eggs and 1 1/2 cups flour (a little more may be needed). Beat 1 minute on medium speed or until dough is elastic. Divide into well-greased 1 pound coffee cans. Cover with lids. Let rise 1 hour until dough is 1/2-inch below top of can. Remove lids and bake 35 minutes at 375°. Cool 15 minutes in cans before serving.
In a microwave or in a double boiler on the stove top, melt peanut butter, chocolate chips and margarine together. Stir until smooth. Pour over cereal and stir until all is coated. Put powdered sugar in a clean bag and pour in cereal. Close bag and shake until all cereal is coated.
Saute mushrooms and onion in butter. Add chicken. Saute 4 to 5 minutes. Set aside. In a glass casserole, mix soup and milk. Add chicken mixture and half of the fried onions. Mix well. Top with remaining fried onions. Cook at 350° for 35 minutes. Serve over rice.
Preheat oven to 400°. Grease a large baking pan with cooking spray. In a pie plate, mix buttermilk and pepper sauce. On wax paper, mix dry ingredients. In custard cup, mix butter and garlic. Dip into buttermilk, then flour mixture. Bake for 45 minutes or until crispy. Makes 6 servings.
Cream oil and sugar. Add egg yolks, mashed bananas, flour, soda and salt. Fold in beaten egg whites. Add nuts. Bake in greased loaf pan at 350° for 1 hour. Cool completely and wrap.
Mix sugar and cornstarch well. Add vinegar and cloves. Bring to a boil. Drain beets and pour into boiling sauce. Simmer for 20 minutes.
Brown meat in pan with onion; drain cooked spaghetti. Add ingredients as given. After it has cooked in the pan a short time, put in baking pan and cover with grated cheese and sprinkle with a little paprika. Bake 1 hour in a slow oven.
Mix first 3 ingredients until crumbly. Reserve 3/4 cup crumbs. Add to remainder, water, butter (margarine) and eggs. Beat 2 minutes. Stir in chocolate chips (semi-sweet). Spread in large 1/2-inch deep cookie pan (greased and floured). Sprinkle with reserved crumbs. Bake 25 minutes at 350°.
Combine dry ingredients; cut in shortening. Stir in yeast and buttermilk. Roll and cut as desired. Bake at 425° until done.
Mix together and bake at 450° until lightly browned. Makes 3 crusts.
Slice zucchini lengthwise into slices 1/4-inch thick. Mix remaining ingredients and brush on zucchini slices. Grill over hot coals until they begin to brown and soften. Serves 4 to 6.
Select medium sized baking potatoes. Scrub skins and bake in medium oven until tender. Cool to touch. Remove a slice from the top side; scoop out the inside, season and mash as for mashed potatoes. Refill the shells, leaving the top of filling rough. Place in shallow pan in hot oven to reheat and brown the top. Serve very hot. A bit of Cheddar cheese and/or bacon bits sprinkled on top is good.
In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time. Beat in vanilla and stir in dry ingredients. Stir in crushed candies. Shape into a 15 inch roll; wrap in plastic wrap and put in refrigerator for 4 hours. Unwrap and cut into 1/8 slices. Place 2 inches apart on ungreased baking sheets and bake at 375° for 6-8 minutes. Remove and cool.
Cream sugar and oil. Add beaten eggs and beat well. Sift together dry ingredients. Add to creamed mixture. Blend well. Stir in apples, nuts, raisins, coconut and vanilla. Bake in floured and greased tube pan at 325° for 1 1/2 hours.
Boil chicken in Dutch oven half full of water with the salt until chicken is tender. Remove chicken and set aside. To chicken broth in pan, add the 1 can broth and the soups. Stir until smooth. Add salt and pepper to taste. Keep simmering while you make the dumplings.
Blend soup and milk. Mix remaining ingredients, except crumbs. Top with crumbs. Bake at 400° for 25 minutes.
Soften cream cheese; blend with mayonnaise. Add fruits with nuts. Fold whipped cream into mixture. Spoon into loaf pan. Cover tightly; freeze. Serves 12.
Brown duck and sausages in melted butter and olive oil. Add onions, bell peppers and garlic. Saute for 2 minutes, stirring continuously. Add all ingredients, except rice and simmer for 45 minutes, stirring often. Check duck for tenderness. Add rice and more chicken stock, if necessary. Cover and place in lowest heat level and cook for 15 minutes or until rice is nice and fluffy.
In a large kettle, add cauliflower, water and salt. Bring to a boil. Cover and simmer until very tender. Add bouillon cubes, margarine and sausage; bring to a boil. Stir in Cream of Wheat. Cook 5 minutes.
Combine all ingredients together except cheese. Spray a 9 x 13-inch glass dish with Pam and bake for 1 hour at 350°. Top with grated cheese and bake 30 minutes.
Preheat oven to 350°. Grease 9 x 13-inch pan. Into large mixing bowl, sift flour, sugar, cocoa, soda and salt. Mix thoroughly. Make three holes in flour mixture. Into one hole, put vinegar, into the second the vanilla and into the third the oil. Pour water over all and mix just until smooth. Put into pan and bake for 35 minutes.
Mix the first 5 ingredients together, then mix the sour cream, eggs, raisins and caraway seed into flour mixture. Shape into round cake pan. Cut an "X" into the top. Bake at 350° for 45 to 60 minutes, or when tested, comes out clean.
Drain off liquid from beans. Fry strips of bacon. Crumble the bacon in the beans. Pour the grease in the beans. Put all ingredients in a bowl and mix well. Put in pan and bake 1 hour at 350°. May slice a can of treat meat and put on top of beans.
Preheat oven to 425°. Grease 2 small baking sheets. Place water, butter and salt in a 2-quart saucepan. Heat over high heat until butter melts and mixture boils. Reduce heat to low; vigorously stir in flour until mixture forms a ball and leaves sides of pan. Remove from heat; cool a minute or two. Beat eggs into flour mixture one at a time. Drop mixture by scant tablespoonfuls 2 inches apart onto baking sheets. Bake 20 minutes or until lightly browned. Cut slit in each shell and bake 5 minutes longer.
Prepare cake mix as directed. Pour 1/4 to 1/2 batter into a 9 x 12-inch or a 9 x 13-inch pan. Bake 15 minutes at 350°.
In large saucepan, heat oil. Add onion and saute over medium heat for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Gradually add noodles and salt so that bouillon mixture continues to boil. Cook, uncovered, for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4 minutes more. Add milk, cheese and pepper and continue cooking until cheese melts, stirring constantly. Yield: Makes about 4 quarts or 12 servings.
Mix cream, sugar and syrup. Cook slow, stirring occasionally. Cook between soft and hard ball stage or 240° on candy thermometer. It takes 50 to 60 minutes at low boil.
Cream margarine, sugar, vanilla and almond flavoring. Beat in egg. Sift dry ingredients and add to creamed mixture. Chill at least 1 hour. Divide into thirds, roll and cut in shapes. Bake on ungreased cookie sheet on upper oven rack at 350° for 7 to 8 minutes or until very lightly browned on bottom of cookies. Let set on cookie sheet a few minutes before removing. Do not overbake. Frost when cool.
Place strawberries and syrup in blender. Process until smooth. Pour over punch bowl. Add remaining ingredients.
Sift together flour and salt; gradually add milk to flour in a bowl. Add melted butter. Beat batter for 2 minutes with mixer. Fill muffin pans 2/3 full. Bake in 450° oven for 14 minutes. Reduce heat to 350° and bake 20 minutes more. Serve hot. Can be filled with creamed vegetables or meat or served alone.
Let mixture stand for 15 minutes. Pour pecans into mixture, coating well. Dip out and place on cookie sheet. Bake for 1 hour at 250°.
Cook broccoli 5 minutes; drain. Mix soup, eggs, mayonnaise and cheese with broccoli and pour into greased casserole dish. Bake at 350° for 30 minutes. Remove from oven and cover with crushed potato chips. Sprinkle 2 tablespoons of melted butter over chips and return to oven for 15 minutes to finish baking and to brown.
Cook margarine, sugar and evaporated milk in a heavy large saucepan to the soft ball stage. Be careful, this scorches easily. Remove from heat and stir in peanut butter and 1 cup of marshmallow cream. Stir until creamy. Pour into well greased 9 x 13-inch pan. While warm, score candy. Let cool. Cut and put in between layers of foil or waxed paper.
In a bowl, stir together flour, pudding mix and baking powder. Combine egg, milk and oleo (or butter); add to dry ingredients. Mix well and spread in a greased 8 x 8 x 2-inch pan.
Place all ingredients, except pecans, in large bowl; beat at medium speed for 3 minutes. Stir in pecans. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes. Cut into 24 squares while warm, but leave in pan until cool.
Soften gelatin in cold water. Warm the egg nog over direct low heat and stir in the softened gelatin. Gently heat until gelatin is completely dissolved. Chill until partially set, and then beat until smooth. Beat sugar, salt and flavorings into whipped cream. Gently fold whipped cream into egg nog and pour into prepared pie shell. Chill 2 or more hours before serving. Garnish with grated nutmeg, toasted slivered almonds and more whipped cream, if desired.
Bring butter, shortening, cocoa and water to boil. Add sugar, flour and remaining ingredients. Pour into greased jelly roll pan. Bake at 400° for 15 minutes.
Cook ground beef, onion and pepper until beef is browned; drain. Add remaining ingredients except rice and cheese. Stir well. Pour into casserole, cover and bake at 375° for 45 minutes.
Chop vegetables; set aside. Panfry bacon and drain on paper towels; set aside. Spread meat on paper approximately 7 1/4 x 11-inches about 1/4 to 3/8 inch thick. Sprinkle with lemon pepper. Mix onion, bell pepper, mushrooms and olives together. Spread over meat and sprinkle cheese on top. Roll up meat from long side and cut into 5 equal pieces. Wrap each with 1 piece of bacon. Secure with a toothpick. Place on grill and cook to desired doneness. Serves 5.
Brown bacon, onion and garlic. Pour in tomato sauce. Cook spaghetti according to package directions. Drain. Add cooked spaghetti to bacon mixture. Mix and serve. Serves 6.
Place beans in a greased, shallow ovenproof dish. Cover the top with bacon or skinned, sliced franks. Bake, covered, 30 minutes. Bake, uncovered, 30 minutes more.
Make crust by combining flour, pecans and oleo. Mix well and press in bottom of 9 x 13 x 2-inch pan. Bake 20 minutes at 350°. Cool completely. Blend cream cheese and powdered sugar until fluffy. Fold in 1 cup whipped topping. Blend well and spread on cooled crust. Chill.
Mix 1 cup flour and 1/2 cup margarine until crumbly and press in bottom of a dripper pan (9 x 13-inch). Sprinkle with 1/2 cup chopped nuts. Bake at 350° for 15 minutes and let cool. Cream together powdered sugar and cream cheese, then add 2/3 of a large carton of Cool Whip. Spread over cooled crust. Combine the milk and large package of instant chocolate pudding as directed on package. Spread over cream cheese mixture. Spread remaining Cool Whip over top of dessert and top with nuts. Refrigerate.
1st Mixture: Mix flour, butter and chopped pecans and press down in long pan. Bake about 20 minutes or until light brown; let cool.
Brown ground beef and onion. Pour off grease, then add celery soup, refried beans and picante sauce. On top of tortillas, add a layer of mixture. Sprinkle with Cheddar cheese. Keep adding layers of tortilla shells, ground beef mixture and cheese until all are gone. Be sure cheese is the last thing on top. Cook in microwave on High for 15 minutes.
Chop all ingredients; mix with cream cheese. Form into a ball. Serve with a variety of crackers.
Mix all ingredients except boned chicken to desired consistency. (I leave my mixture rather loose to keep moist when baked.) Pour into greased baking dish. Add boned chicken and press into mixture. Bake at 400° to desired thickness and brownness. Enjoy.
In a 10-inch skillet over medium heat, cook beef with pepper until beef is browned. Drain off any fat. Stir in soup mix, water and ketchup; heat to boiling. Reduce heat to low. Cover; simmer for 15 minutes, stirring occasionally. Spoon over potatoes. Garnish with cheese. Serves 4.
Add egg, bread and milk. Mix in next 5 ingredients. Shape into 1-inch balls. Roll in flour and brown in oil in large skillet. Prepare gravy according to directions on package, blend in mayonnaise. Add to meatballs, heat and serve. Makes about 40 meatballs.
Mix cream cheese with sugar, vanilla and eggs. Pour into one prepared graham cracker crust. Bake at 350° for 40 minutes or until the center is almost set. Cool. Refrigerate for at least 3 hours. Spread with pie filling. Makes 8 servings.
Combine Crisco, salt and water. Heat to boiling. Sift flour; measure and add to boiling water. Beat vigorously until mixture leaves sides of saucepan and does not cling to spoon. Remove from fire. Add the unbeaten eggs, one at a time, beating until mixture is smooth each time. Drop by tablespoons into well-oiled muffin tins. Bake 40 minutes in hot oven (400°). Makes 12 servings. When cooled, fill with favorite filling and sprinkle with powdered sugar.
Place flour in a plastic bag. Put chicken in bag and shake. Melt 1/2 stick of butter in frypan. Brown chicken, about 1 minute on each side for 6 to 8 minutes. Remove chicken.
Preheat oven to 300°. Line bottom and side of 2-quart baking dish with tortillas. Combine soup, green pepper, onion, chili powder and garlic in medium bowl. Mix well. Layer half the soup mixture, chicken and cheese in prepared dish. Add layers of remaining tortillas, soup mixture, chicken and cheese. Top with tomatoes. Bake for 1 hour. Serves 8.
Arrange the sweet potatoes flat side down in greased 9 x 13 baking dish.
Melt butter; add corn, sour cream and corn bread mix. Mix well. Pour into greased casserole dish. Bake 45 minutes until top is golden brown at 350°.
Put oranges, apples (washed and cut into sections and seeds taken out) through food grinder. Grind up cranberries; add to apples and oranges. Add the sugar. Stir and chill 6 to 8 hours, in refrigerator.
Combine brownie mix, egg yolks and water. Stir until smooth. Spread in pan (8 x 8-inch or 9 x 9-inch). Sprinkle coconut and nuts over batter. Combine brown sugar and egg whites; pour over coconut and nuts. Bake at 350° for 35 to 45 minutes (8 x 8-inch) or 25 to 35 minutes (9 x 9-inch). Cool and cut in squares.
In blender or processor, combine 1 cup V-8 juice and next 7 ingredients at medium speed for a few seconds. Add tomato, cucumber, pepper and onion. Process until tomato is evenly chopped, but do not puree. Add remaining V-8. Pour into 1-quart container and chill for 4 hours. Serves 4 to 6.
Mix onions, 4 cups cheese, flour and 6 tablespoons butter. Pour into a 2-quart casserole. Melt 1 tablespoon butter and mix with bread crumbs. Sprinkle remaining cheese on top of onions, followed by bread crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Combine cold coffee, milk, kahlua and sugar in a large bowl. Stir until sugar is dissolved. Chill thoroughly.
Put flour, sugar, cocoa, salt, soda, vinegar, salad oil, vanilla and water in bowl and mix until smooth. Grease and flour 9 x 13 inch cake pan and put 1/2 batter in pan. Then beat cream cheese, eggs and sugar together and add coconut, chips and nuts. Now pour this on top of batter in pan and top with remaining cake batter. Bake at 350° for about 45 minutes.
Sift flour, baking powder and salt together. Add the beaten yolk. Last of all, add stiffly beaten egg white. Pour on hot grill.
Mix first 5 ingredients; set aside. Combine remainder of ingredients. Combine both mixtures and bake at 250° for 1 hour and then at 300° for 2 hours.
Take sour cream, mushroom soup, eggs and cheese; mix together. Take spinach and lobster; add to mixture. Top with bread crumbs. Bake at 400° for 1 hour.
In a saucepan, combine pineapple and sugar. Bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and Cool Whip. Pour into a 9-inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves.
Melt chocolate; add peppermint and stir. Dip cracker in mixture and place on wax paper on cookie sheet. Refrigerate until firm.
Place whole head of washed cauliflower in a 1 1/2-quart casserole. Add water. Cover and microwave on High 8 to 9 minutes. Melt butter in a 2 cup glass measure. Stir in flour, mustard and pepper. Gradually add broth. Microwave on High 2 to 3 minutes, stirring every minute or so. Add cheese and hot sauce. Stir until cheese is melted. Pour over cauliflower.
Grease and flour a 9 x 9 x 2-inch pan. In large bowl, measure all ingredients and mix at low speed until blended. Pour batter into pan and bake 1 hour. Cool. Sprinkle with powdered sugar.
Beat first three ingredients together thoroughly. Sift together next four ingredients. Stir in alternately with milk. Pour into well-greased and floured tiny muffin tins (half full). Bake at 350° for 20 to 30 minutes.
Melt butter and mix with other ingredients. Put in baking dish (large) and bake 15 minutes at 350°. Let cool.
Mix cheeses, eggs, salt and pepper. Cut filo into 5-inch strips. Butter strip. Add same amount of cheese; fold sides a little. Butter again, then fold like a flag or any shape desired. Bake at 450° until golden brown, 10 minutes.
Layer the first 5 ingredients in a square or rectangle dish. Cover with a good layer of mayonnaise or salad dressing, cheese and bacon (sprinkled over top). Seal with Saran Wrap or tight lid. To serve, do not mix but cut in squares. Make sure all vegetables are drained well before assembly.
Mix corn meal, flour, shortening, milk and eggs. Bake at 350° for 3/4 hour. Crumble bread when cold. Add onion, toast and seasoning and moisten with stock to desired consistency. Makes large aluminum pan.
Pour flour and sugar together; cut in shortening. Add yeast and milk. Knead on a floured board. Roll out dough. Cut biscuits and brush with melted butter. Bake at 375° until brown.
Cream the first three ingredients together. Add the flour, toffee bits and nuts. Spread on ungreased jellyroll pan. Bake at 350 degrees for 25-30 minutes. Cut while warm and remove when cool. These are a quick alternative to cookies and a sure hit at the bake sale!
In a large bowl, cream together cream cheese, butter, milk, salt and vanilla. Gradually beat in powdered sugar. If mixture seems too stiff, add a few drops of milk to make it the right consistency for spreading in pretty swirls. Make enough to frost two 8 or 9-inch layers.
Mix the green beans, mushroom soup and half of the fried onions in a 2-quart glass casserole. Top with remaining onions. Bake at 350° for 30 to 40 minutes until heated through.
Mix sour cream, bean dip and taco seasoning. Spread onto cookie sheet and refrigerate overnight. Sprinkle remaining ingredients the next day before serving.
Mix together the pretzels, margarine and 1/2 cup sugar. Press mixture into a 9 x 12-inch pan. Bake for 5 minutes at 350°. Let cool. Cook together the pineapple, juice and cornstarch until mixture is clear. Blend together the cream cheese, whipped topping and sugar. Add cream cheese layer on top of the crumb crust. Spread pineapple on top of cheese. Sprinkle with coconut, if desired. Dot with maraschino cherries. Chill.
Mix first 4 ingredients in 1 1/2-quart round baking dish. Cut butter in and pat firmly on bottom and halfway up sides of dish. Arrange peaches on top, cut side down. Mix and sprinkle sugar and cinnamon on top. Bake 15 minutes at 400°. Mix milk and egg yolks and pour on and bake 30 minutes longer. Cool 30 minutes. May be served warm or cold and with scoop of ice cream, if desired. Serves 8.
Place apples on bottom of a 9 x 13-inch pan. Mix eggs, sugar and oil. Add dry ingredients, walnuts and 1 teaspoon vanilla; spread over apples. Bake at 325° for 45 to 60 minutes. Frost while warm.
Saute rice mixture as package directs. Stir in 2 cups water, ham, onion, tomatoes, garlic powder, hot pepper and seasoning packet. Bring to boil. Reduce heat and simmer 10 minutes or until liquid is absorbed.
Melt butter; saute onion, green onion, bell pepper, tomato and shrimp or crawfish until cooked. Add cooked rice and mix; put in a casserole dish. Bake at 450° until bubbly and turn off heat.
Combine soup, sour cream, salt and onion. Add to potatoes and mix well. Put into a 9 x 13-inch baking dish and bake at 350° for 1 1/4 hours. Serves 10 to 12.
Mix well until smooth. Serve at room temperature. Yields 1 1/2 cups.
Preheat oven to 250°. In open roasting pan, melt margarine in oven. Stir in seasoned salt and Worcestershire sauce. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
Mix cake mix as directed on box and bake in 13 x 9-inch pan or baking dish. When done, punch holes in cake and pour over hot cake the Eagle Brand milk and large can of cream of coconut. Cool cake, then add carton of Cool Whip and sprinkle coconut over this. Keep refrigerated.
Mix flour, baking powder and salt. Blend in shortening and water; knead. Let sit covered for 15 minutes. Roll into balls and roll out.
Heat oven at 350°. Brown ground beef with chopped onion, then drain. Mix meat with the rest of the ingredients. Shape the mixture into balls and place in an ungreased baking dish.
Cook and dice potatoes. Make a gravy with rest of ingredients; pour over potatoes and place in oven at 325° for 1 hour or until thickened. If raw potatoes are used, cook 6 hours in 300° oven.
Line 13 x 9-inch pan with graham crackers. Mix pudding and milk until thick. Fold in Cool Whip. Spread over graham crackers. Top with layer of graham crackers, then frost. Refrigerate.
Take veal and pound it round and out. Roll veal in flour and dip into eggs. Add oil to skillet and fry veal until brown. Remove veal and keep warm. In another skillet, melt butter. Then add wine and parsley. Gently mix sauce until it starts to thicken, then add veal for 2 minutes. Serve with pasta. Serves 2.
Beat together the egg, oil, sugar, milk and oats. Let stand while you chop the apple. Add the raisins, apple, flour, baking powder, salt, nutmeg and cinnamon. Mix just to moisten. Pour into 12 greased and floured muffin tins 3/4 full. Bake at 400° for 15 to 20 minutes. Test at 15 minutes. They bake fast. Delicious.
Mix all ingredients except nuts and parsley. Shape in ball. Refrigerate approximately 2 to 4 hours. Remove from refrigerator and roll in the mixture of nuts and parsley. Place on platter with lemon curls. Makes 1 large ball or 2 small balls.
Combine dry ingredients, except chocolate chips; add wet ingredients and mix. Pour into 9 x 13 pan. Sprinkle chocolate chips over top. Bake at 350° until toothpick comes out clean, about 35 minutes.
Pour milk into bowl and add pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until blended. Blend in whipped topping and strawberries. Pour into 9-inch square pan and freeze until firm. Serve in ice cream cones or dessert dishes. Makes 6 to 8 servings.
Mix and bake for 1 hour at 325°. Serves 8 to 10. If you are not a big sweet potato fan, you will love the taste of this!
Dredge cutlets in flour. In skillet over medium-high heat, heat oil and butter (or margarine). Saute chicken until golden brown on both sides. Add garlic, wine and lemon juice. Cover; simmer until tender (10 minutes or so). Remove chicken to plate; keep warm. Boil sauce in skillet until slightly thick. Add parsley; stir and spoon over chicken.