HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese, sugars and vanilla until creamy. Stir in nuts. Slice Granny Smith and Red Delicious apples and dip.
Heat oven to 350°. Heat caramels and 1/4 cup of milk in saucepan, stirring constantly, until caramels are melted and mixture is smooth. Keep mixture warm over low heat. Mix cake mix (dry), margarine, remaining milk and nuts. Spread 1/2 of the dough in ungreased 13 x 9-inch pan. Bake 6 minutes; remove from oven. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chips. Drop remaining dough by teaspoonfuls onto caramel layer. Bake until cake is slightly dry to touch (15 to 20 minutes). Cool. Refrigerate until firm and cut into squares.
Place onions, carrots, green pepper and mushrooms in butter. Add meat and cook until crumbly. Drain off grease. Stir in juice, potatoes and seasoning. Cover and cook until vegetables are tender. Combine flour and 1 cup of milk, beat until smooth. Stir into soup. Add remaining milk. Heat and stir.
Pat first 6 ingredients in a 9 x 9-inch greased pan. Place rhubarb over that mixture and sprinkle the Jell-O from the package on last. Mix the last 3 ingredients as for pie crust and sprinkle over Jell-O. Bake at 375° for 45 minutes. It is good warm with ice cream or cut into bars.
In a large pot, add approximately 1 gallon or more of water. Add salt and bring to a boil; break spaghetti at least 2 times and add to boiling water. Stir with a fork. Do not overcook; drain and rinse well. Let	cool. Add all of the ingredients. Let set overnight and serve.
Saute onion and garlic in olive oil until tender. Transfer to large mixing bowl and add other ingredients. Blend well. Spread evenly in a 9 x 11-inch greased baking dish. Bake at 350° for 45 minutes or until top begins to brown.
Heat oil in wok to 375°. Cook the vegetables in sequence. As they are done, push up on sides of wok.
Put all ingredients into bowl. With mixer beat at high speed 5 to 10 minutes until thick and creamy. Pour mixture into a snap ring pan and place in center of preheated 200° oven. When cake rises 1/4 inch out of pan, open oven door; keep heat on. Let cake settle. When settled, close door. Open again when cake peaks second time. When it settles, close door, turn heat to 375° and let it rise and brown. It's done when it is 1/2 inch above the pan. Place on cooling rack and add powdered sugar.
Heat oven to 350°. Sprinkle bacon and onion on bottom of crust. Add half of ham, 4 slices of cheese, rest of ham and then cheese. Beat eggs and mustard. Add hot cream; beat. Pour over ham and cheese. Let stand 10 minutes. Sprinkle with nutmeg. Bake at 350° for 30 to 35 minutes until custard is set.
Blend strawberries with sugar and a little of the Sprite in blender until smooth. Mix all other ingredients with this in a gallon container. Makes 1 gallon. Freeze until slushie. Serve.
Arrange the first 4 ingredients in layers in a flat bowl. Spread Miracle Whip over the peas. Sprinkle with sugar. Refrigerate at least 4 hours or overnight. Garnish with shredded cheese, slices of hard-boiled egg and crumbled bacon just before serving.
Mix together softened cream cheese and Velveeta cheese. Mix and whip until fluffy. Add pepper, garlic powder and nuts. Shape into logs and roll in chili powder. Refrigerate.
Whip the cream until stiff. In another bowl, beat eggs until light. Fold in cream. Fold in the flour, salt and sugar, then the hot melted butter. Heat the waffle iron and brush with shortening. Pour in batter. Cook until golden brown.
Mix oil and sugar. Beat well. Add eggs and blend. Sift dry ingredients twice and add nuts to dry ingredients. Blend thoroughly with other mixture. Add carrots a small amount at a time and blend well. Turn into 3 paper-lined cake pans. Bake at 325° for 30 minutes. Cool thoroughly.
In a 3-quart bowl, layer the lettuce, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate at least 2 hours or overnight.
Soak zucchini 1 1/2 hours in ice water; do not peel. Beat eggs on high speed until thick. Mix 3 1/4 cups flour; add other dry ingredients. Dredge raisins and nuts with remaining 1/4 cup flour. Mix into eggs on low speed, fold in other ingredients. Add vanilla. Grease 2 loaf pans, 9 x 5 x 3 1/2-inch. Line with wax paper. Bake in middle of a 350° oven for 55 to 60 minutes. Freezes well.
Blend ingredients; batter will be slightly lumpy. For maximum crown on muffins, let batter rest for 3 to 4 minutes before filling cups. Fill muffin cups half full. Preheat oven to 400°. Grease muffin pans or use paper baking cups. Bake 15 to 20 minutes.
Cream sugar and oleo; add egg yolks and melted chocolate. Then add vanilla, flour, soda, baking powder and buttermilk; mix well. Add coconut and nuts. Fold in egg whites. Bake in 3 (9-inch) pans that have been greased and floured. Bake at 350° for 30 minutes.
Shape hamburgers into patties and pour the sauce over. Bake for 45 to 50 minutes or until done at 350° or 375°. Some ovens vary in temperature.
Cook onion in butter until tender. Add flour. Slowly add milk. Cook until thick. Remove from heat. Boil potatoes until tender and drain. Put potatoes into 1 1/2-quart buttered casserole. Add mustard and mayo to cream sauce. Pour over potatoes. Top with bacon bits. Bake at 350° for 30 minutes.
Cut margarine into dry ingredients in a food processor. Add beaten egg at the last minute. Wrap dough in plastic and chill. Roll dough between two pieces of waxed paper about 1/8-inch thick. Cut with pizza cutter or knife into straws about 14 x 2-inches. Place on greased cookie sheet. Bake at 425° for 5 to 8 minutes.
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Add 1 1/4 cups flour and beat well. Add yeast and egg and beat. Add remaining flour. Place in greased bowl and let rise 1 1/2 to 2 hours (doubled). Shape dough and let rise 30 to 40 minutes. Bake 20 minutes at 375°.
Boil chicken breasts until meat wants to fall apart. Make up Stove Top stuffing after meat has cooled. Pull apart and put a layer in large greased baking dish. Mix together cream of chicken, Miracle Whip and cheese soup. Pour 1/2 over chicken; add a layer of Stove Top. Repeat layer, ending with Stove Top on top. Bake in oven set at 350° for 1 hour or until sauce bubbles through the Stove Top. Serves hot.
Cook onion in margarine until tender, 7 minutes. Add remaining ingredients and mix. Layer the mix in a 1.5-quart loaf pan (Pyrex), starting with the mix, then the salmon. Top with sliced almonds. Bake at 350° for 35 to 40 minutes.
Slice steak into thin strips, place in large skillet with the heated oil and cook on high about 5 minutes or until done. Add water, onions (sliced in rings) and garlic salt. Bring to a boil and then reduce heat and simmer for about 5 minutes. Cut bell pepper in large pieces. Add to skillet and simmer 5 more minutes. Mix cornstarch, sugar and soy sauce; stir into meat mixture. Stir until thick, about 2 minutes. Cut tomatoes into wedges; place on top, cover and heat for 3 minutes. Turn off; serve over rice. Makes 4 to 5 servings.
Mix all ingredients well and store in a glass container. Place in refrigerator. This goes well with carrots, cauliflower florets, celery or sliced cucumbers. This is also excellent as a salad dressing.
Preheat oven to 350°. In a 1 1/2-quart ungreased casserole with tight fitting lid, combine all ingredients. Cover and bake for 45 minutes (don't peek; don't stir). To serve, fluff up lightly with a fork. Serves 6 to 8.
Brown ground beef in large skillet; drain grease. Add onions, barbecue sauce, mushrooms, mustard, pepper and garlic powder. Simmer 15 to 20 minutes. In separate pan, fry bacon until crisp; drain grease. Crumble bacon into small pieces. Combine all ingredients (including beans) and put in crock-pot. Cover and cook on low for 1 hour.
Put oil into skillet and ground chuck with onions and brown. Drain oil off. Add Sloppy Joe mix. Stir real good. Add all of remaining ingredients and simmer for 10 minutes or longer. If it gets thick, just add a little water and cook longer.
Beat egg whites stiff; stir in sugar. Fold in crumbs and nuts. Pour into well-greased pie pan. Bake at 350° for 30 minutes. Top with whipped cream and grated chocolate.
1. Marinate chicken breasts in 3 oz. salad dressing for at least 2 hours.
Sift together flour, cinnamon, soda, salt and nutmeg. Add shortening, sugar, eggs and vanilla. Beat until smooth, about 2 minutes. Stir in oats and raisins. Drop rounded teaspoonfuls of dough onto greased baking sheets. Bake at 350° for 12 to 15 minutes. Makes about 4 dozen cookies.
Combine all ingredients. Put in mold and refrigerate overnight. This will congeal. May be used for salad or dessert.
Mix together flour, 1 cup sugar, cocoa, baking soda and salt. Then add oil, water and vinegar. In your mini cupcake pan, place mini cupcake liners. Fill liners 1/2 full with chocolate batter. Now mix together the 4 oz. cream cheese, egg and 1/6 cup sugar. Place 1/2 tsp. of cream cheese batter on top of the chocolate batter in liners. Top with miniature chocolate chips. Bake at 350 degrees for 18 minutes. Let cool and refrigerate. Make 4 1/2 dozen.
Dissolve yeast in warm water. Add salt, oil and flour to form a soft dough. Add more flour as needed. Let rest. Divide dough and press out on two greased pizza pans. Cover with sauce and toppings. Bake at 400° for 15 to 20 minutes.
Cook beef and onions until brown; drain. Add seasonings, 1/2 cheese and rice. Place in baking dish. Top with green beans. Blend together the soup, milk, mayonnaise and lemon juice. Pour over beans; sprinkle with other 1/2 of cheese. Bake at 350° for 30 minutes.
Blend and mix well the first 4 ingredients. Mix until dough holds together. Chill. Combine nuts, pineapple preserves and enough cream to moisten. Roll and cut dough. Put in preserves. Roll in crescent. Roll in powdered sugar. Bake at 350° for 20 minutes.
Mix all but potatoes and bacon together in skillet; stir in 1 cup water and 1/4 cup vinegar. Cook until it boils; boil 1 minute. Pour over potatoes and bacon. Serve.
Press stuffing into bottom and sides of well-greased 9-inch pie plate. Top with turkey and cheese. Beat eggs and milk; pour over top. Bake at 350° for 35 to 40 minutes, until knife inserted comes out clean.
Place the cauliflower head in a large casserole with 1/4 cup water. Cover and microwave on High for 10 to 15 minutes. Drain the water off. Mix the mayonnaise, chopped onion and mustard; spoon over the cauliflower. Sprinkle with cheese and paprika. Microwave on 3/4 power for 2 to 3 minutes.
Mix cheese, cream cheese, mayonnaise and egg together. Roll each slice of bread flat. Spread cheese mixture on slices. Top with 1 stalk asparagus. Roll up. Cut in half or thirds. Brush on melted butter. Bake in 350° oven for about 15 minutes or until well browned. Can be made ahead and frozen. Makes about 50.
Mix ingredients. Add to rhubarb in prepared 10-inch pie pan. Cover with lattice strips.
Boil chicken until tender. Remove chicken from bone. In bottom of dish, layer chicken, chips (crushed), onion, bell pepper and cheese. Pour 1/2 cup broth over this. Repeat layers. Mix together soup, tomatoes and chili powder. Pour over chicken layer. Bake in a 350° oven for 30 minutes or until cheese melts and soup gets hot.
Peel and slice apples. Place in a greased casserole. Add salt, lemon juice and water. Mix brown sugar, cinnamon, flour and butter together until crumblike consistency. Spread this over the apples. Bake at 400° for 30 minutes.
Combine the beef, onion, bread crumbs, egg, salt, black pepper and 1/2 can of tomato sauce. Form into a loaf and place it in a shallow pan.
Slice potatoes thinly and cook in 1 inch boiling water until tender, about 5 minutes. Drain and reserve. Cut some in chunks and add garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme. Bring to a boil, reduce and simmer covered for 10 minutes. Stir in mushrooms, zucchini, stewed tomatoes and 4 tablespoons of the parsley. Recover and simmer 6 minutes. Remove and discard bay leaf.
Grease and flour the bottom of an 8-inch square pan. Mix ingredients with a spoon until well blended. Pour into the pan and spread the mixture, which is fairly stiff. Bake in a 350° oven for about 1/2 hour. Bake longer if you desire a darker crust.
Melt sugar and butter over medium heat until bubbly; cook 4 minutes. Mix in pecans and pour over layer of crackers. Bake at 400°. Cut into strips.
Combine the chicken, celery, salt, eggs and pickles. Moisten with mayonnaise and chill.
Combine all ingredients (except onions) in a 2-quart casserole. Top with onion rings. Bake at 400° for 25 minutes. Serve with cranberry sauce. Serves 6. Delicious.
Peel and grate potatoes and onion. Mix. Let stand 10 minutes until liquid rises to top. Drain. Stir in eggs and add remaining ingredients. Heat well-greased skillet on medium heat. Drop by tablespoon into skillet. Brown 3 to 4 minutes on each side. Drain on paper towel. Serve warm.
Cream together butter and sugar. Add eggs, one at a time; mix. Dissolve cocoa in food coloring. Combine buttermilk, salt and vanilla. Add alternately with cake flour to the creamed mixture. Last fold in (by hand) the soda that has been dissolved in the vinegar. Bake at 350° for 25 to 30 minutes. Makes 2 layers, using regular 8-inch pans.
Mix first 4 ingredients together. Pour into square baking dish. Spread crumbs and melted butter over top. Bake at 350° for 30 minutes, until bubbly.
In mixing bowl, stir together first five ingredients. Add shortening, egg and vanilla. Beat well. Stir in oats. Form into small balls. Dip tops in additional sugar. Place on ungreased cookie sheet. Bake at 325° for 10 to 15 minutes. Makes 3 1/2 dozen.
Brown hamburger, onions and bell pepper together and drain. Mix all ingredients and simmer for 45 minutes.
Mix sugar, shortening, vanilla, egg, sour milk, baking soda and salt well. Add rhubarb pieces; mix well. Spread in a 9 x 13 x 2-inch pan. Top with brown sugar and nut meats. Bake at 350° for 25 to 30 minutes. "Enjoy with Cool Whip."
Bring all ingredients except onion, bell pepper and cabbage to a boil. Pour over cabbage, onion and pepper. Will keep several weeks in the refrigerator.
Mix all ingredients together, saving 1/4 of the beef to roll the ball in. Put in the refrigerator until ready to serve.
Stir together flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix applesauce, egg and melted butter. Pour all at once into dry mixture. Stir just until moist. Pour batter into greased muffin cups. Bake at 425° for 15 to 20 minutes or until golden brown.
Brown beef until cooked through. Drain well. Add the rest of the ingredients except water. Cook uncovered on medium heat until tomatoes are soft and cooked into a sauce. Add water to keep the mixture from getting too thick, usually about 1/4 to 1/2 cup of water. Serve over white rice.
Melt butter or margarine in saucepan. Drain green beans and add butter; heat. Season to taste; dash with nutmeg. Add olives. Makes 4 servings.
Finely chop 1 1/2 cups nuts. Combine flour, chopped nuts and baking powder; set aside. In saucepan, heat sugar, molasses, water, allspice and cinnamon to a boil. Remove from heat; stir in margarine until melted. Blend in flour mixture. Chill 1 hour.
Cook broccoli according to directions. Add 4 cooked chicken breasts. Mix in soup and mayonnaise. Butter casserole dish and fill with ingredients. Top with bread crumbs and cheese. Bake at 350° (about 30 minutes) until contents bubble and brown.
In a large saucepan, brown onion. Add ground chuck. Cook until crumbly. Add tomato sauce and equal amount of water; bring to a boil. Simmer 2 to 3 hours. Cook pasta and drain. Add to soup and serve. Serves 4 to 6.
In medium bowl, combine all ingredients mixing well. Pour into pie shell and bake at 450° for 10 minutes. Then bake at 350° for 35 to 40 minutes until pie sets.
Heat oven to 350°. Place thawed dough on lightly floured surface and roll out to 13-inch circle. Transfer to a 12-inch pizza pan. Trim excess dough, leaving a 1-inch border extending over pan edges. Bake 20 minutes or until golden; let cool. Blend cream cheese, sugar, orange peel and vanilla well together. Spread over cooled cookie. Arrange fruit over cream cheese mixture. Brush fruit with lemon juice. Chill for 2 to 3 hours. Serves 8 to 12.
Place butter and onions in a 2-quart casserole dish. Crumble beef into butter and onions. Cook together. Drain excess grease. Add beef, broth, ketchup, Worcestershire sauce and steak sauce.
Heat cranberry sauce, dissolve jello in hot sauce. Do not use any water. Mix until well dissolved. Chill until beginning to thicken and add rest of ingredients. Chill until completely set.
Cut together 2 cups flour and 1/2 pound margarine. Add 1 egg yolk and 3/4 cup sour cream. Mix well and wrap in wax paper. Chill in freezer a few hours to get it cold. Roll into 3 oblong shapes (as if making sweet rolls). Mix nuts, sugar and cinnamon together and sprinkle over dough. (Use more flour to roll dough if it sticks.)
Brown together ground beef, onion and garlic. Drain excess fat. Stir in remaining ingredients. Cover; simmer 30 minutes.
Mix ingredients and pour into pie shell. Bake 25 to 30 minutes at 325°. Do not overbake. Serve warm with Cool Whip and sliced fruit to garnish. Yummy!
Prepare and cook broccoli. Heat remaining ingredients over medium heat, stirring frequently until cheese is melted and mixture is smooth, 6 to 8 minutes. Pour cheese sauce over broccoli. Makes 4 servings.
In a medium bowl, mix 1 tablespoon of drippings with remaining ingredients. Preheat a cast-iron skillet over medium heat. Add remaining 4 tablespoons of the bacon drippings or shortening to the skillet. Drop round cakes of the cornmeal batter, approximately 1 or 1 1/2-inches thick, into the skillet. Fry 1 or 2 minutes or until golden on each side. Drain on paper towels and serve hot.
Season generously strips of round steak with salt, pepper, garlic salt and onion salt. Place piece of bacon on each strip (or cook bacon first and place on each strip of meat; it is just a little tricky rolling up the meat with cooked bacon). Roll up strips of meat and bacon and secure with toothpicks.
Heat oven to 350°. Grease 2-quart casserole. In small skillet, melt margarine. Add green pepper and onion. Saute until crisp-tender.
Combine all ingredients in casserole dish. Refrigerate overnight. Bake 1 hour uncovered at 350° until golden and bubbly.
Blend together margarine, sugar and egg. Add flour. Stir in banana and nuts. Stir until mixed well. Pour into greased and floured loaf pan. Bake 40 to 45 minutes at 350°.
Melt chips. When melted, stir in noodles and nuts. Drop by teaspoonful on wax paper.
Roll chicken in seasoned flour. Saute in butter until tender. Mix soup, onion and seasonings in a pan. Gradually stir in water. Bring to a boil, stirring constantly. Pour rice into a shallow 2-quart casserole. Stir all except 1/3 cup soup mixture into rice. Top with chicken. Pour on remaining soup mixture. Cover and bake in oven at 375° for about 30 minutes. Sprinkle with paprika.
Cream butter and sugar until fluffy. Add remaining ingredients and mix well. Chill for 1 hour. Roll to size of small walnut, please, with a fork. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes. When cool, dust with powdered sugar on top. Freezes well.
Cut tofu crosswise into thirds; then cut into halves. Prepare Teriyaki Sauce with the remaining ingredients. Marinate tofu in Teriyaki Sauce for 20 to 30 minutes. Heat 2 tablespoons of oil in 12-inch skillet over medium heat; add tofu pieces and stir-fry until golden brown on both sides. Repeat until all tofu is stir-fried. Sprinkle 7-Spice powder and chopped green onion if you desire.
Preheat oven to 300°. Combine flour, salt and soda; mix well. Set aside. In large bowl, blend sugars at medium speed. Add butter and mix to form a paste. Add eggs and extract. Mix at medium speed until blended. Do not overmix. Add flour mix and chips. Blend at low speed until just mixed. Drop by rounded spoonfuls onto ungreased cookie sheet, 2-inches apart. Bake 22 minutes or until golden brown. Transfer to cool surface with spatula immediately. Yields 3 1/2 dozen.
Preheat oven at 325° for 1 hour or more. Beat sugar, oil and eggs together. Add flour, salt, soda and cinnamon slowly. Mix well with mixer until creamy. Add apples and nuts and mix with spoon until everything is mixed well. Bake; serve warm. Good cold, too.
Put the bananas in the blender and mash them. Add the other ingredients. Mix until slightly frothy. Makes 8 1/2 cup servings.
Boil chicken until tender. Remove any skin, bones or fat. Tear in medium size pieces. Place in a 9 x 13-inch dish.
Sift flour and sugar together. Make hole in middle. Drain plum juice in hole. Add eggs; mix well. Melt 1/2 stick oleo, soda and water to dissolve soda. Add the chopped nuts and plums. Bake at 350° for 40 to 45 minutes.
Mix sugar, soda and salt. Cream dry mixture with shortening. Beat eggs. Add buttermilk and vanilla. Add to shortening mixture alternately with flour. Do all mixing by hand. Chill overnight. Roll out. Bake at 350° for 10 minutes.
Melt butter in 1/4 cup boiling water; add flour and dash of salt and stir well. Cook and stir until mixture forms a ball; remove from heat and cool slightly. Add egg; beat until smooth and stir in cheese. Drop dough onto greased baking sheet using 1 level teaspoon dough to each puff; bake at 400° for approximately 20 minutes. Remove puffs from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper; fill each puff with 2 teaspoons.
Boil noodles 3 minutes; drain. Mix 3 of the dry seasoning packages with mayonnaise. Add to drained noodles. Add vegetables and shrimp. Refrigerate overnight.
Arrange potatoes in bottom of buttered baking dish. Layer beans over top. Drain fish on paper towel. Place fish over beans and sprinkle with salt. In bowl, combine soup, cheese, parsley and lemon rind. Spoon mixture over fish. Bake at 350° for 30 minutes. Top with tomato slices. Return to oven and bake 10 more minutes. Allow to stand 10 minutes before serving.
Cream together the sugar and margarine. Add the rest, one by one, while beating each ingredient in. Pour into cake pan sprayed with Pam (a 9 x 13-inch pan). Bake at 325° for 25 minutes. Take out of oven while toothpick is still sticky if you want them fudgy like.
Combine all ingredients except nuts in top of double boiler. Place over hot water and stir until smooth. Add nuts and mix. Spread candy in a buttered pan. Cool and cut in squares. Yields 2 dozen pieces.
Boil jello, pineapple and sugar. Let cool. Add buttermilk and Cool Whip. Mix well and refrigerate until set. Serve on lettuce leaves.
Crust: Mix 1 cup Bisquick and 1/4 cup water. Knead lightly and press into pie or quiche pan.
Melt margarine; mix all ingredients well. Bake at 350° for 40 to 50 minutes or until set in middle. Recipe doubles easily for large crowd.
Bring to boil cocoa and oleo; add sugar and vanilla. Spread over cake while hot.
Cut chicken into pieces small enough to saute easily in about an hour. Saute onion in oil until tender. Add curry and stir. Add 1/2 cup warm water. Stir in garlic, ginger, salt, chili and tomato. Cook until tomato is slightly soft. Add more warm water if needed. Add chicken, one piece at a time and coat with curry sauce. Add more warm water when all chicken pieces are in. It should be approximately 1 to 2 cups. Turn and simmer chicken, cooking on low heat about an hour until done. Before serving, add chopped coriander. Serve over rice or nan.
Be sure egg whites are at room temperature. This takes about 1 hour. Sift flour and powdered sugar together 3 times. Preheat oven to 350°.
Combine sweet potatoes, sugar, eggs, evaporated milk, 1 stick butter, and vanilla and pour into buttered casserole. Mix pecans, flour, brown sugar, and 1 stick melted butter; spread on top of casserole mixture. Bake at 350° for 30 to 35 minutes.
Mix first 5 ingredients; spread over a plate. Spread chili sauce over cheese mixture. Sprinkle crab meat over sauce and top with shredded parsley. Scoop with crackers.
Soak squash in 3 quarts of water with salt for 1 hour. Drain, but do not wash.