HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together all ingredients in large bowl with mixer. Pour in 9 x 13-inch greased and floured pan. Bake in 350° oven for 25 to 45 minutes (depends on oven).
In small pitcher, mix Kahlua and milk. In 4 cold glass dishes, scoop 1/4 of ice cream in each dish. Cover with 1/4 Kahlua mix. Top with cream and cherry. Serves 4.
Cream oleo, flour and pecans. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes; cool. Mix with mixer the cream cheese, powdered sugar and Cool Whip; spread over crust. Combine pie filling with milk; pour on layer. Top with Cool Whip. Keep refrigerated.
Combine all ingredients. Simmer for 2 to 3 hours. Can be served as is, as a coney sauce or over spaghetti with grated cheese, onions, beans and oyster crackers.
Dissolve pudding in diet Sprite which has been heated. Mix all other ingredients together. Freeze in ice cream maker.
Melt oleo in a 9-inch pie plate. Stir in sugar, flour and egg. (I just mix in pie dish.) Stir in chopped apples and sprinkle over top with cinnamon. Bake 40 to 45 minutes at 350°. Serve while hot topped with vanilla ice cream. Serves 3.
Sterilize jars and lids. Wash cucumbers and slice lengthwise or leave whole if small enough. To each quart jar, add 1 teaspoon dill seed and 1 garlic bud. Pack cucumbers in jars. Bring 2 quarts water, 1 quart vinegar and 1/2 cup salt to a boil. Slowly pour boiling liquid into jars, leaving 1/2-inch headspace. Wipe jar rims clean and adjust lids. Process in a boiling water bath for 20 minutes. These pickles will be ready to eat in about 7 to 10 days.
Place peeled and sliced apples in casserole baking dish. Cover with sugar and nutmeg. Dot butter on top. Mix flour, baking powder, shortening and milk. Spread this over apples. Bake at 350° for 1/2 hour or until done.
Mix baking soda and water together and pour over raisins; let stand overnight. Next morning, sift together the flour, sugar and salt. Stir in raisin mixture. Add oil and stir well. Batter will be thick. Grease two 1-pound coffee cans (or small pans) and fill half full. Bake at 350° for 1/2 hour. Reduce heat to 325° for 1/2 hour. This is delicious with cream cheese served with fruit.
Mix all ingredients together. Place in a baking dish and bake for 1 hour at 350°.
Cream sugar and shortening until fluffy; beat in egg. Combine dry ingredients. Add dry ingredients alternately with buttermilk to creamed mixture. Fold in raisins. Spoon batter into greased loaf pan. Bake at 350° for 30 minutes.
In large frying pan, cook chicken parts in oil until lightly browned, turning once. Add onion; stir until cooked. Mix broth, curry powder, lemon juice and salt. Pour over chicken; cover and simmer 25 minutes. Turn chicken once. Increase temperature; stir in pepper and pineapple. Cook 5 minutes. Stir in bananas. Remove chicken to a heated serving platter. In a small bowl, mix rum and cornstarch until smooth. Stir in remaining sauce. Cook until thickened; pour over chicken. Sprinkle with cashews. Serve over rice. Serves 6.
Mix the pudding according to directions on the box using the 6 cups of milk. Add vanilla and sour cream to the pudding; mix well. Pour over angel food cake that has been torn into bite size pieces and place in large dish. Add 1/2 to 3/4 cup sugar to the pie filling. Spread over top and refrigerate.
Break up lettuce into large bowl. Add kidney beans, cheese and onion. Prepare Ranch dressing according to package directions; add to lettuce mixture. Mix ingredients thoroughly. Sprinkle crushed chips on top and serve.
Grind cheese and crackers in a food chopper. Add pimentos. Beat eggs, slightly. Add salt, pepper, sugar, milk and vinegar to egg mixture. Cook in a double-boiler until light in color and thickened. Pour over cheese, pimento and crackers. Pour mixture into oiled vegetable ring mold, dusted lightly with fine cracker crumbs. Bake at 325° for 1 hour. Cool slightly before removing from mold. Turn out on a large platter and serve with cream cheese.
Combine soup, wine and mushrooms. Place chicken breasts down in liquid mixture. Add butter. Bake for 1 1/2 hours at 350°. Serve over egg noodles or rice.
Mix all ingredients together. Place in an 8 x 8-inch pan, rounding edges of the mixture. Bake for 1 hour at 350°. Drain off fat once meat loaf is done.
Cream the margarine, sugar and vanilla together. Add flour and mix thoroughly. Add	chips and nuts; mix again. Drop by teaspoon on an ungreased cookie sheet. Bake at 350° for 12 to 15	minutes, until they are a soft honey color. It is important not to overbake.
Saute onion in butter. Add cabbage and water. Cover pan. Cook until cabbage is tender-crisp. Add milk. Bring almost to boiling; remove from heat (may set pan over hot water). Add salt and pepper. Serve with crackers or croutons.
Melt butter. Mix cinnamon and sugar in bowl. Dip biscuits in butter then cinnamon/sugar mixture. Place in glass baking dish. Bake at 375° for 8 to 10 minutes.
Melt candy and gelatin in hot water. Cut candy into 3 or 4 pieces each before doing this to make it easier to melt it. Add pineapple juice and cold water to make 2 cups. Allow to partially set. Add pineapple, Cool Whip, celery, nuts and cherries. Return to refrigerator until firm. Serves 6 to 8.
Heat oven to 350°. Mix cereal crumbs, onion salt and pepper. Dip chicken in butter; roll in cereal crumb mixture. Place skin sides up in an ungreased baking pan (13 x 9 x 2-inch). Pour remaining butter over chicken. Bake, uncovered, until thickest pieces are done, 1 1/4 to 1 1/2 hours. Makes 4 servings.
Brown chops in oil; remove chops and season to taste. Brown pepper and onion. In baking dish add rice, water, vegetables and seasonings. Mix well. Place chops on top. Cover and cook 30 to 45 minutes or until rice is tender.
Slice dinner rolls in half, lengthwise (do not break apart). Spread bottom layer with Dijon mustard. Next layer 2 or 3 thin slices of ham, turkey and roast beef. Over top of meat, put one slice of cheese until all meat is covered. Place top layer of rolls over meat and cheese. Put in oven at 300° until warm and cheese is melted. This is delicious.
Mix flour, sugar, soda, eggs, pineapple, nuts and vanilla together. Bake in greased sheet cake pan at 350° for 20 to 25 minutes. Frost while warm. Mix together cream cheese, powdered sugar, vanilla and butter. Spread over cake.
Blend cream cheese with enough milk to make a creamy dip consistency. Add garlic salt or onion salt to taste. Dip your favorite chips and enjoy.
Mix 1/2 cup sugar with cinnamon and 1/2 cup nuts (reserve 1/4 cup nuts for top). Place apples into a greased 9 x 13-inch baking dish. Sprinkle with cinnamon mixture. Sift (into separate bowl) dry ingredients. Combine egg, milk and butter. Mix together all ingredients and pour over apples. Sprinkle with remaining nuts. Bake at 325° for 30 minutes.
Microwave margarine on High 1 minute. Add remaining ingredients to margarine and mix. Microwave on High for 1 minute. Beat. Pour in buttered pan (9 x 13-inch) and cool.
Mix pineapple juice, carbonated beverage and cherry juice. Pour into ice-filled glasses. Top each with maraschino cherry.
In small mixer bowl, combine cream cheese, Cheddar cheese, pumpkin, garlic, Worcestershire sauce, curry powder and lemon juice. Mix well until creamy. Cover and chill. Shape into ball; roll in chopped pecans, if desired. Garnish as desired. Serve with crackers if desired. Makes 1 1/2 cups.
Mix egg, margarine and cake mix. Press together in 9 x 13-inch pan. Mix eggs, cream cheese, confectioners sugar and lemon juice. Pour over dough. Sprinkle with pecans (optional). Bake at 350° for 40 minutes without opening door.
Grease and flour a 13 x 9 x 2 in. pan or dish. Sprinkle pecans and coconut over bottom. Mix cake mix according to directions on package. Pour batter over nuts and coconut. Using mixer, cream cheese and melted butter. Spread over top of unbaked cake batter. Bake at 325 degrees for 40 minutes or until done.
Beat butter at medium speed with an electric mixer until soft and creamy; gradually add 1/2 cup powdered sugar; beating well. Add vanilla and flour, mixing well. Stir in oats and chopped nuts. Shape into 1-inch balls; place on ungreased cookie sheets. Bake at 375° for 12 minutes. Remove from pan; roll balls in powdered sugar and cool on wire racks.
Brown meat and onion in shortening. Add seasonings and tomatoes. Cover and simmer for 15 minutes. Add beans. Pour meat mixture into greased 1 1/2-quart casserole dish. Top with corn bread batter. Spread carefully with a wet spoon. Bake in hot 425° oven for 20 minutes.
You will also need a clean flower pot, plastic or silk flowers, gummy worms and a garden trowel.
Heat oven to 400° (moderately hot). Mix shortening, sugar and eggs. Stir dry ingredients thoroughly to blend. Mix in well. If dough seems dry, add a drop or two of cream. Roll into balls the size of a walnut. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes until light brown. Makes about 5 dozen 2-inch cookies.
Mix dry ingredients. Mix applesauce, eggs, vanilla and add dry ingredients. Mix in apple, carrots, raisins and nuts. Spray muffin tins with cooking spray. Bake at 350° for 20 to 30 minutes.
Grease bottom only of 13 x 9-inch pan. Combine cake mix, melted oleo and 1 egg. Stir well. Pat into bottom of pan. Add 1/2 frosting and 2 eggs. Bake at 350° for 30 to 40 minutes. Cool and frost.
Wash and stem mushrooms. Put caps in pan and brush with butter. Saute onions in 2-cup measuring cup for 1 1/2 minutes in microwave. Add stems and cook uncovered until tender, about 1 1/2 minutes. Stir in bread, parsley, cheese, salt and pepper. Put about 1 tablespoon in each cap, 12 to a plate. Microwave at Full power 2 minutes. Cover plate with wax paper.
Mix all together; form a ring. Add strawberry preserves to center of ring and place Ritz crackers around ring.
*I take a cloth (rag), 3 x 3-inches, and tie it together by wrapping thread around the top.
Mix refried beans, Bisquick and water well and spread in 10-inch greased pie plate. Cook ground beef or turkey until brown; drain and put on the bean mixture. Put picante on top of the beef and spread the cheese on top of that. Bake in 375° oven about 30 to 35 minutes. Serve with sour cream.
Boil raisins in water until tender, about 5 minutes. Beat eggs, flour, sugar and butter until creamy. Add raisins, water raisins were cooked in and juice from half a lemon. In bottom of each unbaked pie crust, put 1/4 cup flour mixture used in apple pie. Bake at 350° for about 25 to 30 minutes.
Combine cheese, chiles, sour cream, salt and pepper. Heat oil and fry each tortilla for a few seconds. Keep them limp, as overfrying wil make them hard. Drain tortillas on paper towels.
Combine noodles, pretzels, candies, raisins and coconut in large bowl; set aside. Melt margarine and peanut butter in 3-quart saucepan over low heat. Add marshmallows, stirring occasionally, until smooth. Pour mixture over noodle mixture until thoroughly coated. Press lightly into a greased jelly roll pan. Let stand until firm. Cut into bars.
Slice top off the loaf of bread. Hollow inside and break into pieces to dip later. Mix together sour cream, cream cheese, chili peppers, Cheddar cheese and dried beef (cut into pieces). Pour this filling into hollowed out bread. Put sliced top back on and wrap in foil. Bake at 350° for 1 hour. You can rinse the dried beef to take off some of the salt. Dry well and then proceed. You can also add, if you wish, minced onion, garlic powder and Worcestershire sauce.
Slice the bread in half lengthwise. In a bowl, combine remaining ingredients and spread on one half of the loaf. Put the bread halves back together and wrap in aluminum foil. Heat for 15 to 20 minutes, or until cheese melts, in a 350° oven.
Spread bread with butter; dip in egg mixture made of eggs, milk and seasonings. Toast in waffle iron. Serve with butter and syrup or honey or applesauce.
Sift flour, sugar, baking powder, cinnamon and salt into medium bowl. Make a well in center of mixture. Beat together egg, oil and evaporated milk. Stir with wooden spoon just until flour is moistened. Stir in raisins. Spoon into buttered muffin tins, filling 2/3 full. Bake in 400° oven about 20 minutes. Remove from tins and cool 5 minutes.
Cream first 4 ingredients together and spread in a 9 x 13-inch pan. Bake at 350° until brown. Let cool. Cream next 2 ingredients and spread on cooled crust. Top with pie filling. Prepare Dream Whip as package directs. Put on top of blueberries and sprinkle with nuts. Cool in refrigerator and serve.
Mix together the dry ingredients. Add oil, eggs, strawberries and nuts. Bake in a greased and floured loaf pan for 50-55 minutes at 350°.
Put eggs in single layer in saucepan. Add enough tap water to cover eggs about 1 inch. Quickly bring water to boiling. Boil on medium to high heat 2 to 3 minutes. Remove from heat. Let eggs stand covered in the hot water 10-15 minutes for large eggs. Run cold water over eggs until cooled. To remove shell, gently tap all over. Roll egg between the hands to loosen shell, then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.
Cream shortening and cream cheese. Add sugar, egg and almond extract. Sift dry ingredients; stir into creamed mixture. Chill dough. Form into 1-inch balls. Dip balls into nuts. Press cherry half into each ball. Bake at 350° for 10 to 15 minutes. Makes 4 1/2 dozen.
Cover slaw mixture with salt and let stand for 3 to 4 hours. Drain well. Pour vinegar, sugar and seeds over mixture. Mix well and freeze.
Combine in large pan (Dutch oven type). Bring to boil; lower heat slightly and continue to boil 10 minutes, stirring constantly. Add chocolate, margarine, vanilla and nuts. Stir until chocolate is melted. Pour into large greased pan. This makes a lot!
Combine flour and salt in bowl. Beat eggs in small bowl; stir in milk. Beat in flour mixture until smooth. Melt 1 tablespoon butter in small skillet; stir into batter. Heat a 6 or 7-inch skillet slowly. (Test temperature by sprinkling a few drops of water; when drops bounce about, skillet is ready.) Lightly butter skillet.
Cut half the meat from bone and brown in hot fat. Add remaining meat and bone to cold water. Add browned meat, onion and salt; cook slowly for 2 hours. Add vegetables and rice or barley. Continue cooking for 1 hour. Makes 8 to 10 servings.
Cook first 5 ingredients in a large skillet until meat is browned, stirring to crumble. Drain well. Stir in water, cumin, chili powder, oregano, salt and pepper. Cover and simmer over low heat 30 minutes, stirring occasionally. Uncover and cook 8 to 10 minutes.
Heat butter and oil in large pan. Add onions, garlic and spices and fry over medium heat until onions are soft. Add the meat and fry, stirring occasionally, until browned. Stir in spinach and half the yogurt. Cover and simmer over low heat for 2 hours, until meat is tender. Add a little water during cooking if needed. Before serving, add remaining yogurt. Serve with rice and mango chutney.
Combine first 4 items; bring to a boil, rolling. Boil for 1 minute. Add vanilla; cool and beat until thick. Frost 2 layers.
Mix all ingredients together well. Chill and serve. Serves 4 to 6.
Chop lettuce and place in large serving bowl. Layer next 5 ingredients. Cover top layer with mayonnaise. Let set 24 hours in fridge. Mix before serving.
Mix all ingredients except cucumbers. Chill. If more spicy taste is desired, add more vinegar, mustard, etc. Wash 2 cucumbers; cut off ends to seeds and slice in about 1/4 inch slices; pour sour cream dressing over cucumbers. Let marinate. Keep chilled and turn a couple of times. Makes a little over 1 cup. Serve on coleslaw or vegetable salad.
Mix all ingredients 2 hours before serving. It can be mixed ahead of time. It keeps well. Serve with crackers, veggies or chips.
Mix all ingredients together as you would corn bread. Bake in hot oven at 450°. Will make 2 skillets of bread.
Brown hamburger, onion, celery & pepper - add other ingredients and simmer at least 30 minutes.
Boil, peel and cube potatoes. Add celery and onions. Combine Ranch dressing with mayonnaise and water. Add to potatoes and toss to coat. Chill. Serves 4 to 6. This is very, very good.
Melt margarine in heavy skillet. Add beaten egg yolks, sugar and finely cut dates. Cook about 6 minutes, stirring constantly. Remove from heat. Add cereal, nuts and vanilla. Form into balls and roll in coconut.
Scrape carrots; slice into thin rounds. Cook in a small amount of salted water until tender. Drain; cool and place in kettle. Add other ingredients; stir and heat through (do not boil). Pour over carrots; when cool, put in refrigerator to chill.
Cream butter until light. Add sugar and honey. Beat for 10 additional minutes. Sift dry ingredients together and add to the butter mixture alternately with sour cream. Fold in nuts and fruit and form into rolls about 1 1/2 inches in diameter. Wrap in aluminum foil or heavy cellophane and store in the freezer overnight. When ready to use, slice in 1/4-inch slices and bake at 350° for 12 to 15 minutes. Makes about 3 dozen cookies.
Combine rice, turkey, tomato, onions, green pepper, basil, salt, ground red pepper, milk and eggs in 13 x 9-inch pan coated with nonstick cooking spray. Top with cheeses.
In a large skillet, heat corn oil. Add vegetables and seasonings. Saute until vegetables are tender. Add tomatoes, beans and corn. Bring to a boil. Simmer, stirring occasionally, 15 minutes. Toss with macaroni. Sprinkle with cheese. Yield: 8 servings.
Add enough flour to other ingredients so dough does not stick to the fork. Drop into boiling soup or chicken and noodles. Cook, uncovered, for approximately 10 minutes. Check for doneness.
Dissolve jellos in hot water. Add oranges and pineapple with their juices. Pour into 13 x 9-inch pan or dish. Put marshmallows on top and chill. Once chilled, mix 1 cup mayonnaise and 1 cup sour cream. Spread over jello mixture and sprinkle with Cheddar cheese.
Cook rice according to package. Place in casserole dish. Put Mexicorn on top of rice. Put cream of mushroom soup next. Top with cheese. Heat in microwave until cheese melts.
Combine all ingredients in a large bowl. Mix well. Add salt and pepper to taste. Serve hot or chilled.
In a large pot, heat oil; add cabbage and stir until cabbage is covered with oil. Cook for 7 to 10 minutes, turning about 3 to 4 times. Add onions, green pepper, tomatoes, water and vinegar. Mix. Simmer for 30 to 35 minutes, until almost tender. Add smoked sausage and salt and pepper to taste. Cook an additional 20 minutes or until done.
Cook potatoes. Make mashed or whipped potatoes. While potatoes are cooking, brown the meat. Grease a large casserole dish. Drain meat of any excess grease. Put meat in a casserole dish. Next add corn. Last, top with mashed potatoes and a few pats of butter. Sprinkle with paprika. Bake at 350° for 20 to 30 minutes.
Beat egg whites until very stiff. Gradually beat in 1/2 cup sugar and continue beating until very stiff and glossy. Sift flour, sugar, baking powder and salt into another bowl. Add oil, half the milk and vanilla in a well in the flour mixture. Beat 1 minute. Add remaining milk and egg yolks. Beat 1 minute. Fold in egg whites. Pour in greased and dusted 9 x 13-inch pan. Bake at 325° until done.
Put all ingredients into the bread case in the same way as a standard loaf and place the bread case in the main unit. Press the mode button to select loaf and then press the start button.
Mix dry ingredients, adding whole egg; blend mixture by adding enough buttermilk to make medium batter. Pour into hot, greased (bacon drippings preferred) muffin pans. Bake at 450° or 500° for about 15 minutes or until brown. Makes enough for 8 muffins.
Boil brown sugar, Karo and margarine for 5 minutes in iron skillet or heavy pot. Add soda, stirring. Put popped corn in roaster and pour mixture over, stirring lightly. Roast for 1 hour at 250°, stirring every 15 minutes. Popcorn breaks apart easily when cool.
Peel and cut apples in half, then put them in a greased baking dish. Put 1 teaspoon butter on each apple half. Mix together the flour, sugar and cinnamon. Add enough water to make the mix "gooey." Pour over the apples and bake at 350° until soft. Remove and place a marshmallow on top of each (red hots are optional). Place back in oven until melted.
Dissolve jello in hot water. Add 7-Up. Refrigerate until it begins to jell. Add to jello mixture the bananas, marshmallows and crushed pineapple. Put in a 9 x 13-inch dish. Combine sugar and flour in saucepan. Stir in juice and egg. Cook over low heat until thick. Take from heat and add butter. Chill. Fold topping into whipped cream. Put on top of jello mixture. Cut into squares and serve.
In large cooker, cook apple until good and tender. Mix shortening, eggs, sugar, sorghum, milk, vanilla and flour until thick, then bake in an 8-inch iron pan until done (use toothpick inserted in cake; if it comes out clean the cake is done). There should be enough batter to make 3 cakes. After cake is baked, cut each cake through the middle to make 6 layers. Stack on top of each other with apples spread between each layer. Fill each pan about 1/2 full. Bake at 350°.
Combine rice, 2 cups water and salt in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Place orange peel on top of rice. Reduce heat. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove and discard orange peel.
Bake cake as directed on box. Let cool for 15 minutes. Mix jello with 1 cup hot water. Add pop; refrigerate for 5 minutes. When cake cools, punch holes all over cake. Pour jello mixture over it. Top with Cool Whip. Refrigerate overnight.
Mix all ingredients together and roll into balls (approximately the size of a golf ball). Bake at 350° for 15 to 25 minutes.
Dissolve yeast in water in a mixing bowl. Add sugar and salt; stir. Then add dry milk and half of the flour. Beat 2 minutes. Add egg and shortening. Then mix in, gradually, remaining flour until consistency of dough. Place in a greased bowl until it is doubled in bulk. Heat oven to 425°. Bake 10 minutes. Makes 1 dozen.
In food processor or blender, blend all ingredients together until desired consistency. Let set at least 1 hour before serving. Serve with your favorite chips or crackers. Store in refrigerator in tightly covered container. Makes 6 servings. Preparation time: 0:30.
Mix powdered sugar and peanut butter with fork and put 1/2 of mixture into graham cracker crust. In double boiler, mix next 5 ingredients. Cook over low heat until thickened. Add vanilla and margarine. Cool completely. Pour 1/2 of mixture over powdered sugar and peanut butter mixture. Repeat layers. Cover with meringue.
Cream shortening and sugar. Add eggs. Add dry and liquid ingredients alternately. Drop by tablespoon on cookie sheet. Put on 1 teaspoon of filling and cover top with 1 teaspoon of cookie mixture. Bake at 350° for 15 minutes. Makes 3 dozen approximately.
Saute butter, garlic and thyme with shrimp and broccoli until shrimp are half cooked and garlic just beginning to brown. Add white wine and chicken stock and let simmer.
Mix sugar and mustard together. Place in saucepan and add remaining ingredients. Cook very slowly, stirring constantly, until mixture bubbles, then continue cooking for 5 more minutes. Cool and refrigerate. Makes quart of sauce. Keeps well and may be frozen. Sauce is good with fish, ham and corned beef.
Sprinkle chicken with salt and pepper. Put in frying pan. Mix Coke, catsup and mustard; pour over chicken. Cover; simmer for 45 minutes to 1 hour before removing cover, to let sauce thicken.
Heat and stir syrup, sugar and water until sugar dissolves. When syrup boils, blend in butter. Stir often. Add nuts and stir constantly to hard crack stage; remove from heat. Stir in soda, mixing well. Pour onto 2 cookie sheets.
Rub a lime wedge around the rim of your glass. Dip into the coarse salt. Mix the lime juice, tequila, Triple Sec and orange juice. Add ice and stir until well chilled. Pour into your glass with or without ice. If you use a blender, add enough crushed ice to make a slush.
Mix fat and peanut butter. Add both brown and white sugars. Beat well. Beat in eggs. Mix flour, salt and soda. Add to egg mixture. Bake 5 to 6 minutes in 425° oven.