HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and salt. Combine orange slice candy, dates, walnuts and coconut. Add 1/2 cup flour mixture to them. Blend with spoon until light the butter, sugar and eggs. Add eggs one at a time. Combine soda and buttermilk and add alternately with flour mixture to candy mix. Bake in large tube pan or 3 loaf pans, greased and floured, for 1 hour and 45 minutes in 300° oven. Combine orange juice and powdered sugar and pour over hot cake. Let cool and store in refrigerator overnight before removing from pan.
Heat oil in a large skillet, over medium-low heat. Add pork chops. Season with salt and pepper. Brown chops on both sides. Transfer chops to casserole dish or around 13 x 9-inch pan for oven. Preheat oven to 400°. Pour prepared gravy over chops and sprinkle mushrooms over chops. Put in oven for about 30 minutes.
Remove membrane from seed; rinse and pat dry. Place seeds in an 8-inch square pan; add remaining ingredients. Toss to coat. Bake at 300° for 25 to 30 minutes or until lightly toasted, stirring occasionally. Yield: 3/4 cup.
Sift together flour, baking powder and salt. Cut in butter until mixture is like corn meal. Squeeze orange for juice. Shred the orange rind; combine with the orange juice, egg and sugar. Stir liquid mixture into dry ingredients just enough to moisten. Pour into a greased loaf pan and bake 50 to 60 minutes at 350°.
In food processor, blend cream cheese, mayonnaise, onion, mustard, parsley and tabasco. Add finely chopped ham and mix well. Refrigerate until enough to shape into a mound. Serve with crackers.
After milk cools slightly, add all but 1 cup flour; beat for 2 minutes. Add remaining flour. Let rise 1 hour. Beat with wooden spoon; pour into angel food pan greased. Let rise 1 hour or until 1-inch from top of pan. Bake at 350° about 50 minutes until golden brown.
In a Dutch oven, brown and crumble the sausage. Drain fat. Add then next 9 ingredients. Cover and simmer for 1 hour or until the lentils and vegetables are tender. Stir in the mustard. Remove bay leaf before serving.
Mix sugar, chips and milk in a bowl. Mix in peanut butter. Mix well. Roll into 1-inch balls.
Mix and pour in uncooked crust; bake 40 minutes at 325°.
Brown ground beef and onions. Drain in large saucepan. Add cream of mushroom soup and 3 cups of water to beef and onion mixture. Add vegetables, salt and pepper and cook slowly for 45 minutes or until vegetables are done.
Cover and place in oven and cook for at least 5 hours at 250°. Do not remove lid during cooking time. "No peek." Can also be cooked in crock-pot on high for 4 1/2 hours, but better in the oven.
Pour 1/2 cup broth in bowl. Place flour mixture on plate. Dip each chicken breast in broth, then flour. Use non-stick cooking spray in fry pan. Fry in skillet on medium heat until browned on both sides. Remove chicken from skillet. Add remaining flour, cook until browned. Slowly stir in broth until slightly thickened. Add tomatoes and scallions. Return chicken to mixture. Simmer chicken until hot. Each serving 182 calories.
Place pork chops in bottom of a casserole dish and cover with sliced potatoes, Cheddar cheese soup and onion soup. Cover and bake at 425° for 1 hour. Uncover and continue baking until brown.
Melt chocolate with milk over low heat, stirring until smooth. Add cream cheese; stir until melted. Stir in vanilla. Gradually add sugar, mixing until well blended. Combine oranges and coconut; toss lightly. For each serving, cover one cake slice with 1/4 c. orange mixture; top with 2 Tbsp. sauce. To reheat, spoon sauce into saucepan; stir over low heat until thoroughly heated. Makes 6 servings.
In covered 10-inch skillet, combine water, broccoli, carrots, Italian seasoning and garlic powder. Heat to boiling. Reduce heat and drain after 10 minutes. In a large bowl, combine soup, Parmesan, Ricotta and Mozzarella cheeses. Stir in vegetable mixture.
Bring sugar and syrup to a boil; remove from heat and add peanut butter and vanilla. Stir in Rice Krispies. Butter a 12 x 17-inch cookie sheet and press the mixture onto the cookie sheet. Melt chips together either in microwave or double boiler and spread onto bars.
Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat. Cook pork in skillet 3 to 5 minutes, stirring frequently, until light brown. Stir in gravy, ketchup and potatoes. Heat to boiling; reduce heat to medium low. Cover and cook 10 minutes. Stir in beans (or other vegetable you prefer). Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender.
Line casserole dish with chilies face down. Cook meat then put on top of that. Next mix flour, milk, and eggs together and pour on top of cheese. Bake at 300° for 30 min. then take out and pour picante on top and bake for 15 min. more. This can be put together the night before.
Sear meat in oil, stir in onion, salt, pepper, Worcestershire, tomato paste and beef bouillon. Cover and cook about 30 minutes or until tender. Then add mushrooms, stir in flour and cook for 3 to 4 minutes. Add sour cream and wine and heat thoroughly but do not boil. Serve on noodles in in crepes.
Mix together all ingredients and put into pan. Bake for 12 to 15 minutes at 350 degrees. Let cool completely.
Blend sorghum and milk thoroughly in a blender to froth. Serve very cold over cracked ice or with a scoop of ice cream.
Cream together white sugar, brown sugar and shortening. Add eggs, vanilla, salt and soda. Add flour, blending well. Add oatmeal, chips and coconut.
Line bottom of casserole dish with chipped beef. Place chicken breasts atop beef. Mix chicken soup, mushroom soup, mushrooms and sour cream. Pour mixture over chicken. Bake until done at 350° or at 250° for 2 to 2 1/2 hours, covered.
Place shrimp in a 1-quart baking dish. Sprinkle with salt and pepper. In a skillet, saute mushrooms in 3 teaspoons of butter or margarine. Transfer to a bowl. Toss with flour. Stir in sour cream, remaining butter and soy sauce. Pour over shrimp. Sprinkle with cheese and paprika. Bake at 400° for 2 to 3 minutes.
Whip cream cheese and Cool Whip until smooth. Add marshmallow cream and mix in pudding. Whip it all together. Chill. Serve with fresh fruit.
To the potatoes, add enough confectioners sugar to make easily handled fondant; mix well. Add vanilla. Turn half of mixture onto board that has been lightly dusted with powdered sugar. Roll into a rectangle 1/4-inch thick. Spread with half of peanut butter, then roll short side jellyroll fashion. Repeat with rest of fondant. Chill in refrigerator overnight. Cut into 1/4-inch thick slices.
Select good peaches without green or rot. Scald and peel peaches. Slice thin. Pour pineapple juice (unsweetened) over peaches and let set a few minutes. Put in boxes and freeze. They are out of this world and no sugar.
Mix cake as directed on cake mix. Stir in sour cream and coconut and bake as directed on cake mix package. Cool 10 minutes and poke holes in cake with the handle of a wooden spoon. Pour the whole can of creme of coconut over cake and into holes. Refrigerate. Before serving, frost with Cool Whip and sprinkle with more coconut, is desired. Keep chilled.
Bring to boil 7 cups water and 4 tea bags to light flavor. Mix tea and water with orange juice, lemonade, ginger ale and vodka. Mix well and freeze. Scoop 4 ounces in 8 ounce glass and fill rest of glass with 7-Up. Enjoy on hot day or any day.
Brown hamburger meat with pepper and onion in skillet. Mix in all other ingredients and serve.
Cook broccoli and lima beans according to package. Drain. To cooked broccoli/lima beans, add sour cream, mushroom soup, water chestnuts and onion soup mix. Pour in a casserole dish. Cover top with Rice Krispies. Dot with butter. Bake at 350° for 25 minutes.
Mix all ingredients together. Pour into 9 x 13-inch glass baking dish. Bake at 350° for 45 minutes.
Drain salmon; set aside. Saute onion; add mushrooms in butter in a large skillet over medium-high heat for 5 minutes. Stir in chicken broth, milk, tarragon and pepper. Bring to a boil. Whisk in instant potatoes, then stir in corn, peas and salmon. Cook over medium heat until heated through. Spoon into baking dish. Cover with pastry. Seal edges of dough against side of dish. Bake at 400° for 15 to 20 minutes or until crust is golden brown. May also be prepared in individual ovenproof serving dishes.
Cook and drain meat; add seasoning mix, chile peppers and tomatoes. Layer bottom of a 9 x 13-inch pan with the beans. Then add beef mixture; then sour cream and Mozzarella cheese. Bake 45 minutes at 350°. Remove from oven. Top with crushed potato chips or Doritos. Sprinkle Cheddar cheese over chips. Bake 5 to 10 minutes more until cheese melts. Serve with shredded lettuce and picante sauce.
Put all ingredients, except buns, through a meat grinder. Spread on hot dog buns. Wrap each in aluminum foil. Bake in oven at 350° for 15 to 20 minutes.
Dissolve jello in hot water in large flat Pyrex dish. Stir in drained fruit (save juice). Sprinkle marshmallows over top and refrigerate. Mix sugar, flour and beaten egg. Add 1 cup of juice and butter. Cook over medium heat, stirring constantly until it bubbles. Chill until cold. Chill bowl; beat whipping cream and fold into custard; spread over jello mixture. Grate 1/2 cup sharp cheese on top.
Combine 57 sauce and honey. Brush chicken with melted butter, then 57 sauce and honey mixture. Broil until chicken is cooked, turning and brushing with 57 mixture frequently. Makes 5 servings.
In heavy saucepan, melt together the caramels, butter and condensed milk until smooth. May need to add up to 1/4 cup more evaporated milk to make smooth. With metal fork, dip large marshmallows into sauce, then roll in Rice Krispies. (May add nuts and coconut to Rice Krispies.)
Preheat oven to 375°. Mix margarine (melted), flour and crushed nuts. Bake in a 9 x 13-inch pan for 15 minutes. Cool.
Glaze: In a large saucepan, place sliced strawberries, condensed milk, shredded coconut, 3 tablespoons sugar and 1/4 cup milk. On low heat, mix and stir after adding milk as desired. Do not overdo milk! Simmer and mix until glaze turns pink, then cool.
Melt chocolate chips, butterscotch chips and butter until smooth. Stir in cornflakes. Put in a 9 x 9-inch pan. Let stand 10 minutes and cut in bars.
In an 8-quart punch bowl, combine Twister and ginger ale. Add small scoops of sherbet. Sprinkle with cinnamon. Makes 24 (8 ounce) servings.
Brown rice in margarine; pour in casserole dish. Mix all 3 soups in saucepan; rinse cans with small amount of water. Heat until mixed well. Pour over rice and stir up. Place choice parts of fryer on top of casserole with skin side up. Bake 1 1/2 hours at 300°.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inch. Beat eggs in large bowl. Stir in cake mix (dry), cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. (Surface of cake will be bumpy.) Cool completely.
Mix all ingredients in slow cooker, crock-pot or fondue pot until hot. Serve with tostados.
Heat oil. Add rice and stir-fry 4 minutes. Add green onions and soy sauce. Push rice aside. Add eggs. Stir the rice into the eggs. Add meat and heat thoroughly. Mix well.
Cream together sugar, margarine and eggs, adding eggs slowly. Sift together flour and cocoa and add to mixture. Stir in pecans or walnuts. Spread ingredients into greased pan, 11 x 14-inch. Bake at 325° to 350° for 25 minutes.
Mix first 7 ingredients together and beat fast for 8 minutes. Combine sugar, cinnamon and pecans. Pour 1/2 of dough mixture into a greased and floured bundt pan; sprinkle on 1/2 of sugar mixture. Add rest of dough and then remaining sugar mixture. Bake at 350° for 45 to 50 minutes or for the time instructed on cake mix box.
Take first 3 ingredients, mix together. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool. Take next 4 ingredients, mix together. Spread on crust. Take remaining 3 ingredients, mix together. Spread onto peanut butter mixture. Top with Cool Whip. Grate a chocolate candy bar. Sprinkle on top. Refrigerate.
Mix well. Use 1 or 2 tsp in a cup of hot or cold water.
In deep saucepan, place chicken. Add water and 1 teaspoon of salt. Cover and simmer about 45 minutes or until fork can be inserted in chicken with ease. Cool. Separate meat from bones. Discard bones and skin. Cut chicken in bite size pieces and place in a large bowl. Add 1/2 cup of the Mozzarella cheese, tomato paste, oregano and basil. Stir to mix and set aside.
Fold together and pour into 2 graham cracker crusts. Top with Cool Whip or pecans. Chill.
Mix flour and sugar. Boil butter, water and cocoa and pour over flour mixture. Add buttermilk, soda, vanilla and eggs. Bake at 400° on a cookie sheet for 20 minutes. Ice while warm.
Preheat oven to 425°. Spoon 2/3 cup enchilada sauce in the bottom of ungreased 12 x 8-inch baking dish. Heat oil in skillet. Add onion, pepper and garlic. Cook and stir 2 to 3 minutes or until onions are tender. Combine onion mixture and beans. Spoon about 2 tablespoonfuls bean mix into each tortilla. Top with 2 tablespoonfuls of cheese and roll up. Place, seam side down, in enchilada sauce. Spoon remaining sauce over the top. Top with cheese. Bake for 15 to 20 minutes.
Layer in casserole onion and celery. Season with salt. Layer apple. Pour a little barbecue sauce over. Add a layer of chicken wings, disjointed. Season with salt. Add more barbecue sauce to cover wings. Bake at 400° for 55 minutes (that temperature is for a trailer oven).
Mix cake mix as directed on box. Divide cake mix in half. Mix half of cake with 1/2 can of Eagle Brand milk and 1/2 cup of butter (1 stick). Bake for 20 minutes.
Blend sugar and eggs with shortening. Sift together all dry ingredients and add to creamed mixture; mix well. Add mashed bananas and lemon juice; mix. Fold in chopped nuts.
Melt shortening, brown meat on all sides in skillet. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling, reduce heat, cover and simmer 1 hour. Blend cornstarch and water. Stir gradually into meat mixture. Stirring until thickened. Serve over rice. If you need to reduce salt, use less soy sauce (1/2) and place onion salt with onion flakes or minced onion. Makes 6 servings.
Add 1/4 cup boiling water to Jell-O to dissolve. Congeal 1/2 of mixture with exception of sour cream. Spread sour cream with rubber spatula on 1/2 of congealed mixture. Then cover with remaining mixture.
Mix sugar, butter and egg yolks. Add flour and rind or juice of lemon. Add milk. Beat egg whites until fluffy. Add to mixture. Pour in crust. Bake 35 minutes at 350°.
Combine pumpkin, 1/2 carton thawed Cool Whip, pudding mix and spice. Blend well one to two minutes. Put into crust and top with remaining Cool Whip. Quick-chill in freezer for ten minutes. Dust top with additional spice.
Combine all of the ingredients in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 30 minutes. Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef. Yields 1 1/2 cups.
Combine in large saucepan the water, oil and cocoa. Mix over heat until boiling. Remove from heat and cool. Add eggs and beat with spoon or hand mixer. Add flour, sugar, salt, baking soda and vanilla. Mix well and pour into 9 x 13-inch ungreased pan. Bake at 350° for 25 to 30 minutes, until pick comes out clean.
Saute onion and red pepper in butter until tender. Cook noodles according to package directions; drain. Add cheeses to hot noodles; stir until cheese melts. Stir in onion mixture, peas, mushrooms and pepper. Spoon into a greased 10 x 6 x 2-inch baking dish. Top with crumbs. Bake at 325° for 20 to 30 minutes. Yield: 8 servings.
Place berries in medium bowl. Sprinkle with sugar. Let stand until thawed and then slice. Preheat to 350°. Grease 2 (9 x 15-inch) loaf pans. Combine flour, sugar, cinnamon, salt and baking soda. Mix well in large bowl. Add oil and eggs to berries. Add flour mixture; stir in pecans. Blend until ingredients are moistened. Divide batter between 2 pans. Bake until toothpick comes clean in center, 45 to 50 minutes. Cool in pan 10 minutes. Turn out on rack and cool again.
Slice green tomatoes thick. Put in pint jars with salt, fill with water. Put lids on jars; put in deep pot or canner, cover with water and cook 15 minutes.
Mix well and set overnight in refrigerator. Next day, divide dough into 4 sections. Handle lightly and put into rolls. Wrap in wax paper. Store in refrigerator overnight. Slice thin and bake on ungreased cookie sheet at 350° until lightly brown.
Wash the rice. Let soak overnight. Before you start the mochi, make quarter size balls of tsubushi an. Have these ready before you form the mochi and life will be so much easier.
Mix first three ingredients together; form into balls the size of a buckeye (one-inch). Refrigerate.
Sift first 3 ingredients. Beat well the next 2 ingredients and add sugars, vanilla, egg and milk. Then add sifted dry ingredients. Shape into balls (walnut-size) and roll in confectioners sugar. Place on ungreased cookie sheets. Bake at 375° for 8 minutes. Remove and press chocolate stars or Hershey's Kisses into center of cookies. Bake again for 2 to 5 minutes. Makes 3 to 3 1/2 dozen cookies.
Place apples in large bowl; sprinkle sugar over apples and let stand. Sift together dry ingredients and add to apples. Add eggs, oil and vanilla. Mix well. Add walnuts. Pour mixture into greased pan and bake at 350° for 50 minutes.
Combine egg whites and vanilla. Add brown sugar; mix well. Fold in pecan halves. Using a fork, remove individual pecans from mixture and place on a greased baking sheet. Bake for 20 minutes at 200°. Cool completely before storing in an airtight container.
Cook potatoes in boiling salted water until tender. Drain. Melt butter in a saucepan and blend in flour, salt and pepper. Gradually stir in the milk and cook over low heat until thickened. Stir often. Add the hot diced potatoes to the sauce. Serves 4.
Melt margarine and add cocoa; simmer. Add milk, salt and vanilla. Simmer for 7 to 8 minutes. Add this mixture to powdered sugar. Beat until cool. Spread on cake.
Cut broccoli into small pieces. Mash garlic with salt; mix in vinegar and beat in olive oil. Pour over broccoli. Add radishes, olives and pignoli nuts and marinate for about 5 hours. Just before serving, add tomatoes and Feta cheese.
Mix ingredients (dissolve Jell-O, marshmallows and cream cheese with the 1 1/2 cups boiling water). Add pineapple, mayonnaise and nuts. Mix well. Cool and chill. Prepare Dream Whip according to package directions. Blend Dream Whip into chilled Jell-O mixture. Congeal and serve.
Steam the potatoes. Do not boil them. Cook and rice potatoes. Measure the potatoes and add butter. Let cool. After mixture is room temperature, mix in flour, sugar, salt and baking powder. Mix it up and put flour on a board. Take mixture and roll into a snake on floured board. Cut into 16 pieces. Flour the board each time and roll out thin. Bake on hot lefse grill or griddle. Bake a minute or two, and then turn with lefse stick. Turn when bubbles and brown spots appear. Fold each lefse in half or quarters. Cool between towels. Put in plastic storage bags immediately and freeze.
Mix diet cola and catsup. Place chicken in electric skillet. Pour diet cola and catsup over chicken. Add bell pepper, onions and mushrooms. Cook at 350°, covered, until done. The cola/catsup mixture will thicken as it cooks. Serve with noodles or rice. Low calorie and good.
Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook over boiling water until custard consistency. Pour cold water in bowl and sprinkle gelatine on top of water. Add to hot custard and stir until dissolved. Add grated lemon rind. When mixture begins to thicken, fold in stiffly beaten egg whites to which the other half cup of sugar has been added. Fill baked pie shell or graham cracker crust and chill. Just before serving, spread over pie thin layer of whipped cream.
Mix cake mix, margarine and 1 egg into stiff mixture. Press into bottom of 13 x 15 x 2-inch pan. Blend rest of ingredients together. Pour over cake mixture. Bake at 350° for approximately 30 minutes or until top is light brown. Cool before cutting into squares.
Mix cake mix, egg and oil. Save some for topping. Press into 9 x 13-inch pan and bake 15 minutes at 350°. Mix cream cheese, sugar, egg and lemon juice. Spread over baked cake mixture. Sprinkle with saved cake mixture. Bake 15 minutes more at 350°.
Cut meat into 1/2-inch pieces. Brown in oil. Reduce heat to low. Add onion and garlic. Cover. Cook 10 minutes. Add carrots and bell pepper.
Sprinkle bacon, cheese and onion on pie shell. Beat eggs slightly. Beat in remaining salt, pepper and paprika. Pour cream into egg mixture and pour all into pie shell. Bake, uncovered, in a 425° oven for 15 minutes. Reduce oven to 300°. Bake uncovered until knife comes out clean, about 30 minutes. Let stand 10 minutes before cutting.
Cream together the shortening and sugar. Add cup of hot water; set aside. Dissolve yeast and 1 tablespoon of sugar in the warm water; add to the creamed mixture when cooled. Add the eggs and the flour, mixing well with bread hook on mixer or big spoon. The dough will look elastic and smooth. Scrape sides of bowl. Cover with Saran Wrap, then cover with a dish towel. Let rise until double in bulk. Push your finger in it; if it comes out clean, stir with a spoon. Refrigerate until ready to make out into bread of choice (loaf, Parker House rolls, etc.). Bake at 375° for 25 minutes, or until brown. Makes 4 to 6 dozen rolls.
Dissolve yeast in warm water. Combine cake mix and flour; stir in yeast and knead about 8 minutes. Place in greased bowl; cover and let rise until double. On floured board, roll to 1/4-inch thickness. Spread with brown sugar, cinnamon and nuts or raisins. (I spread some butter on dough first.) Roll as for jelly roll and cut in 1/2-inch slices. Cover and let rise. Bake in a 350° oven for 15 to 20 minutes.
Dissolve gelatin in hot water. Add cold water, bananas, crushed pineapple and marshmallows. Chill until congealed. Cook until thick the sugar, egg, flour and pineapple juice. Cool. Spread cooled mixture over gelatin. Mix Cool Whip with cream cheese and beat until light. Spread over second layer and sprinkle sharp cheese over top.
Season roast with garlic salt. Place in crock-pot. Add mushrooms and chopped onion. Combine seasoning mix and tomato sauce. Pour over all. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours in crock-pot.
Preheat oven to 375°. Grease a 9-inch square cake pan. Beat egg and milk in a large bowl. Add remaining ingredients and mix well. Pour into prepared pan. Bake for 25 to 30 minutes. Pour your favorite caramel topping over warm cake.
Mix all ingredients together. Place in greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Make cake following directions on package. Pour into oblong baking dish, 14 x 9-inches. Bake according to directions. When cake is done, but still hot, prick the cake all over with a fork. Pour condensed milk slowly to fill holes made with fork. After the milk has soaked into the cake, spread Cool Whip over top. Sprinkle with frozen coconut and refrigerate.
Brown pork chops in 1 tablespoon oil and soy sauce. Add listed ingredients and simmer over low heat for 1 to 1 1/2 hours.
*For thicker pudding you may use one quart regular and one quart half and half.
Boil and debone chicken. In saucepan, combine soups and Ro-Tel. Crunch up bag of Doritos and layer in a 13 1/2 x 9-inch cake pan. Put deboned chicken on top of Doritos. Layer soup mix on top of chicken and top off with shredded cheese. Bake in oven at 350° until cheese is melted.
Heat oven to 350°. In medium bowl blend cream cheese and 2 tablespoons of butter until smooth. Add next three ingredients and mix. Separate crescent dough into 4 rectangles. Firmly press to seal. Then cut in half.
Combine coating and peanut butter in a 2-quart bowl and microwave on High for 2 1/2 to 3 minutes, until coating is melted; stir twice. Add cereal and peanuts. Press into lightly buttered 9 x 13-inch pan. When cold, cut into squares.
Drain beans and relish. Dice onion and celery. One hour before serving time, toss all ingredients together with mayonnaise. Serve on bed of lettuce.