HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray pie pan with Pam. Make graham cracker crumbs and mix with margarine, cinnamon and 2 Equal. Press into pie pan. Bake 5 minutes at 350°. Mix water and cornstarch. Bring to boil (don't boil) and set aside. Into hot mixture, add Jell-O. When mixture cools, add 6 packages Equal. Put aside and cool 30 minutes. Add strawberries and pour into baked and cooled crust. Chill. Makes 4 servings. Each serving equals 1 fruit, 1 bread, 3/4 fat and 38 additional calories.
Mix milk until well blended with lime juice. Mix in Cool Whip (may add a few drops of green food color) and pour into pie shell. Chill in refrigerator until set.
Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. In a large bowl, mix flour, sugar, brown sugar, baking soda, cinnamon and salt. In a small bowl, beat eggs slightly; stir in orange juice, salad oil and vanilla. Stir egg mixture, carrots, raisins, nuts and apples into flour mixture just until flour is moistened. Pour batter into pan. Bake 50 to 55 minutes. Cool in pan 10 minutes; remove cake from pan and cool completely.
In a large saucepan brown hamburger with onion, green pepper and garlic; drain. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Makes 8 servings.
Melt butter over low heat. Blend in sugar, eggs and peanut butter; mix until smooth. Add oats, soda, raisins and chocolate chips (mixture will be sticky). Drop on greased baking sheet with large spoon. Flatten slightly. Bake at 350° for 15 minutes for large cookies. Remove to cooling rack. Yields 2 dozen cookies.
Mix fruit in flour to coat. Add salt, coconut and pecans. Add Eagle Brand; mix well. Drop by spoonfuls on greased cookie sheet. Bake at 275° for 25 minutes. Cool completely. Store in airtight container about 5 days before serving. Makes 4 dozen.
Melt shortening. Blend in flour and brown, stirring constantly. Add water gradually and cook until thick, stirring constantly. Add remaining ingredients, except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Serves 6.
Mix shredded chicken and 1/2 cup green enchilada sauce in saucepan. Fry tortillas in vegetable oil until medium fry. Dip tortilla in green enchilada sauce. Scoop chicken; sprinkle cheese inside and roll tortilla. Repeat steps for each tortilla. Put enchiladas in tray and spread leftover enchilada sauce on top. Sprinkle cheese on top.
Mix cocoa, cornstarch, sugar and salt. Slightly beat egg yolks. Add to mixture and milk. Cook until thick; stir constantly. Add flavoring. Pour into pie shell. Cover with meringue.
Grind raisins and nuts. Mix with honey and press into sheet 1/2-inch thick. Cover and place weight on top for 24 hours. Cut into bars. Roll in white or colored coconut.
Place shrimp in a single layer in a 15 x 10 x 1-inch jelly roll pan. Set aside. Combine next 8 ingredients. Pour over shrimp. Bake at 450° for 5 minutes or until shrimp is done.
Dissolve red raspberry Jell-O in 3 1/2 cups water. Chill until firm. Use 9 x 13-inch pan.
Make mashed potatoes with potatoes and part of milk. Save remaining milk for cheese sauce. Cook noodles 10 minutes; rinse with warm water and set aside. Cook margarine, milk, onion and cheese until melted. In 9 x 13-inch greased pan, add 1/2 of noodles. Spread in pan. Add not quite 1/2 of cheese sauce. Spread evenly. Add mashed potatoes on top of noodles and cheese. Add remaining noodles and cheese sauce. Bake at 350° until golden brown or 30 minutes.
Peel and cube potatoes. Place in a well-greased 1 1/2-quart casserole. Sprinkle with flour and pour milk to cover. Stir potatoes with a fork so that all are well coated with flour and milk. Sprinkle with salt and pepper. Cover with the grated cheese and dot with butter. Bake, covered, at 350° for 1 hour. Serves 4.
Sprinkle Jell-O over Cool Whip; mix well. Stir in remaining ingredients; chill.
Mix egg, mustard, salt, sugar, cayenne, tarragon and dill in blender. Add slowly the oil. Blend again until thick.
Beat eggs and sugar 5 minutes. Mix together pumpkin and lemon juice and add to first mixture. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt and add. Spread evenly in a jelly roll pan which has been greased and floured. Line the pan with wax paper. Sprinkle walnuts over the batter. Bake at 375° for 10 to 15 minutes. Sprinkle a dish towel with powdered sugar.
Preheat oven to 400°. Combine all ingredients except chicken. Lay chicken in a 13 x 9-inch baking pan. (Use 2 pans, if necessary.) Pour ingredient mixture over chicken. Add water, enough water to cover chicken. Bake in oven for 15 minutes at 400°. Turn oven down to 350° and bake for another 45 minutes.
Boil chicken quickly. Separate into serving pieces or strips. Cover with spaghetti sauce mix (I use Giant's brand). Add vegetables. Simmer on stove or in oven. Just before time to serve, add prepared shrimp (the amount and size you can afford that week)! Cook 3 or 4 minutes. Serve on rice.
Heat mixture in an iron pot until it starts to boil and lower flame to simmer. Heat sugar in iron pot until sugar melts. Cook the mixture in an aluminum pot until soft ball stage. Beat well. Add the nuts and pour into buttered platter.
Brown sausage in large, deep pot. Remove and add chicken. Cook chicken until done. Remove. Throw in vegetables and ham and cook until tender. Add spices. Add sausage and debone chicken. Stir thoroughly. Add water to cover. Bring to boil; turn down and cover. Cook about 20 minutes until rice is done. Stir occasionally to avoid sticking. Serve with salad and garlic bread. A Louisiana favorite!
Mix together butter, cherries, nuts, coconut and powdered sugar. Form balls; chill. Melt paraffin and chocolate chips. Dip balls and chill.
Mix well with whisk. Pour in custard cups. Bake at 325° until golden brown.
Cook carrots and onion in boiling water until tender. Stir in soup, milk, cheese and Worcestershire sauce. Stir over low heat until cheese melts. Garnish with parsley. Serves 6 to 8.
Preheat oven to 425°. Cut each biscuit into 4 sections. In saucepan, melt butter. Over very low heat, stir in Lipton Onion Soup Mix and biscuits; gently toss just until light golden. On a cookie sheet lined with brown paper, place biscuits; bake 5 minutes. Serve hot. Makes 40 puffs. Variation: Roll baked puffs in Parmesan cheese before serving.
Bake potatoes in a 12-inch Dutch oven for 1 hour with 12 coals on top and 10 coals on bottom. Cut baked potatoes in half lengthwise. Scoop	out potato and mash with milk, sour cream, margarine,	chives, salt and pepper. Mound back into shells. Add grated cheese on top. Sprinkle with paprika. Place in Dutch oven. Bake 25 minutes with 14 coals on top and 12 coals on bottom.
Cook cake by directions on package; use 13 x 9-inch pan. While still warm punch holes in cake and pour a can of Eagle Brand milk over cake, then cool and pour 1 cup Coco Lopez over cake. Spread on a large container of Cool Whip. Sprinkle coconut on top. Refrigerate.
Mix vinegar, salt, celery seed and sugar until dissolved. Pour over rest and put in covered dish. Place in refrigerator. Wait 24 hours before eating. Good for a summer cook out.
Blend well. Place in a greased and floured 9 x 13-inch pan. Place in oven. Bake at 350° for 45 minutes.
Melt butter and mix into all ingredients. Stir and drop onto baking sheet. Bake at 400° until browned on top. If desired, brush on butter and sprinkle with parsley.
Mix fruit, tapioca and sugar; set aside. Combine the two cake mixes. Add oil, eggs and water and mix well by hand. Add fruit mixture and blend well. (Mixture will be thick and sticky.) Spoon into greased and floured pans (4 round or 2 rectangular) and spread evenly. Bake at 350° for 45 minutes.
Beat the eggs. Melt the Velveeta cheese and margarine together. Add to eggs and scramble. Brown and drain sausage. Saute onion and green pepper together slightly. Into a 9 x 13-inch pan, layer half of egg mixture, half of sausage, half of onion-green pepper mixture and 1 cup shredded cheese. (Do this procedure again, ending with shredded cheese.) Sprinkle with paprika. Bake at 350° for 20 minutes, covered. Remove cover and bake an additional 15 to 20 minutes, until set-up.
Mix the first 5 ingredients together. Combine crackers and butter, sprinkle over casserole. Bake at 350° for 20-25 minutes.
In large bowl beat egg until foamy. Stir in milk, Bran Flakes, salt, pepper and paprika. Let stand 1 to 2 minutes. Add ground beef, mixing until combined. Form into 20 (1 1/2-inch) meatballs. Bake in 400° oven about 15 minutes; drain.
Blend the first 5 ingredients in blender. Add ice cubes 2 at a time. Beverage should be slushy. Makes 4 servings.
Melt shortening; mix with oatmeal. Combine egg with sugar and add oatmeal mixture. Stir soda into milk. Add flour to first mixture alternately with milk. Add flavoring and cinnamon. Stir in floured nuts or raisins. Drop by teaspoonfuls onto greased cookie sheets. Bake in a 375° oven until lightly browned, about 15 minutes.
Blend eggs, butter, margarine, sugar and vanilla flavoring. Add flour. Blend in applesauce. Roll nuts in flour. Blend in nuts and coconut. Cook at 250° for 4 hours.
Heat oven to 350°. Grease loaf pan. Blend egg into salmon. Stir in remaining ingredients. Spoon into pan. Pat into shape. Bake at 350° for 45 minutes or until top is golden brown. Garnish with lemon wedges.
Shape in loaf and bake at 300° for 1 1/2 hours.
Preheat oven to 350°. Prepare four 9-inch round cake pans. Mix all ingredients. Pour equally into the 4 cake pans. Bake for about 25 to 30 minutes or until tests done. While layers bake, prepare the filling. Cool layers after baking. Stack layers, spreading filling between and on top.
Make a peanut butter and jelly sandwich. Cut it diagonally. Place 2 raisins on the wide side of the bread for eyes, a cherry on the tip of the triangle for the nose and pretzels for the antlers. (Use peanut butter to "glue" the trimmings.)
In medium saucepot, saute bacon until lightly brown. Remove bacon and drain. Saute onion and red pepper. Cook 3 to 5 minutes, stirring often. Stir in flour. Gradually stir in milk, corn, Worcestershire sauce, salt and pepper. Bring just to boiling point over low heat; simmer one minute, stirring constantly. Sprinkle chowder with sauteed bacon pieces.
Peel your eggplant and slice about 1/4 inch thick. Lightly flour and fry in oil (not a lot). Drain on paper towels and set aside.
Combine all ingredients and stir well. Drop by tablespoon into hot oil. Turn once. Drain and serve at once.
Brown meat, celery and onion; drain fat. Add remaining ingredients and stir until well blended.
Brown meat and onions. Add salt, pepper, herb sauce and sugar. Mix sour cream and cream cheese together. Place noodles first in casserole dish, the meat mixture then cream cheese mixture. Keep layering, top with American cheese slices. Bake at 375° for 45 minutes. This dish will make 2 medium-sized casseroles.
Brown hamburger and drain. Mix taco seasoning, creamed corn and beans with juice into hamburger. Crumble chips in bottom of long casserole dish (any amount you like). Pour meat mixture over chips and bake at 325° for 20 minutes. Sprinkle shredded cheese over top and heat until cheese melts. Serves 4 to 6 people.
Combine all ingredients and roll 1/2 inch thick. Cut with 2 inch cutter. Bake at 450° for 10 to 15 minutes.
Cook onion in oil until soft and golden. Stir all ingredients together. Pack tightly into a casserole, greased. Cover with foil. Bake at 350° for one hour. Uncover the last 15 minutes. Allow to stand for 15 minutes before serving. For a moister loaf, use less crumbs. You can also use more nuts. Walnuts work well.
Cream margarine, sugar and egg. Add remaining ingredients. Drop and bake at 350° for 8 to 10 minutes.
Place chicken legs and thighs in a shallow roasting pan or glass baking dish. Do not grease pan or baking dish beforehand. Sprinkle salt, pepper and paprika over the chicken in liberal doses. Bake in 325° oven for 1 1/2 hours until skin is crisp. Do not turn chicken while cooking. Serve on bed of watercress or as is.
Combine all ingredients and spread in a 9 x 13 inch greased baking dish. Bake in a 325° oven for about 25 to 30 minutes or until slightly golden brown. Serve warm with Fritos, chips of choice, or crackers.
Mix ground chuck thoroughly with onion, crumbs, egg, catsup, milk and seasonings. Mold into a rounded, flat loaf in 9-inch pie plate. Spread catsup evenly over top of loaf. Cover with waxed paper. Place loaf in microwave oven. Cook 15 to 17 minutes, giving dish 1/4 turn every 4 minutes. Let loaf stand at least 5 minutes before slicing. Yields 6 servings.
Add beans and brown sugar to onion cooked in bacon fat. Mix all and place slices of bacon on top. Bake at 325° for 1 hour (approximately).
Put 1/2 cup of sugar and the peel into blender and process on high until peel is very finely grated. Empty into a bowl, add remaining sugar and mix well with a spoon. Sprinkle on hot buttered toast, pancakes or coffee cake, or use to flavor puddings and cookies. Yields 1 1/2 cups.
Mix first 5 ingredients together. In separate bowl, mix other 3 ingredients. Put 1/2 of second mixture in with first mixture. Keep 1/2 for icing. Bake cake per instructions on box.
Cream butter and sugar. Add vanilla. Blend in flour and nuts until like pie crust, crumbly. Chill 1 hour. Roll in balls. Bake 15 minutes or until light brown at 325°. Roll in powdered sugar when cool.
In medium saucepan, slowly melt chocolate over low heat, stirring constantly. Remove from heat. Beat until smooth. Stir in marshmallows and nuts. Spread on buttered 8 x 8 x 2-inch pan. Chill and cut in squares.
Mix sugar, flour, milk, baking powder and salt together. Melt stick of margarine in a pan. Pour sugar and flour mixture in pan. Add peaches. Bake at 375° until mixture forms a cake and browns, approximately 25 to 30 minutes.
Shake Molly McButter on bread. Add both cheeses and garlic powder. Broil until brown.
Beat egg well. Add salt and milk. Stir baking powder with flour and stir in other mixture. Beat until smooth. Add blueberries. Drop from spoon and brown both sides. Serves 4.
Cream shortening and sugar together. Add eggs and dry ingredients alternately with milk. Stir in vanilla. Bake at 350° until straw comes clean. Serve with a hot caramel sauce.
Cut up vegetables coarsely and put in large container. Put in pickling salt. Add 2 trays of ice cubes, mix through. Cover with cloth and let stand overnight in a very large canner (15 1/2-quart or larger). In morning, make syrup of vinegar, sugar, turmeric and mustard. Cook down until mixed throughly. Mix flour in some syrup and then add to the syrup in pot (canner). Cook until clear by boiling. Turn heat down. Fill a colander with vegetables and then add to syrup. Do this until all vegetables are in canner. Cook until it comes to a boil. Boil slowly for 5 minutes, no longer. Fill clean, sterilized jars and seal. Yields 16 to 20 pints.
In mixing bowl, combine flour and butter, stirring butter into flour and then add milk to desired consistency. Batter should not be thin but have a texture that will hold its shape when out on flour surface (wax paper).
Cream the ingredients. Recipe can be divided in sections for making different kinds. Can add chocolate chips, grated chocolate, raisins, nuts, etc. Bake at 375° for 6 to 8 minutes.
Preheat oven to 350°. In a medium size bowl, mix cake mix, water and peanut butter until blended. Roll dough into 1-inch balls. Put the sugar in a bowl and roll the dough balls in it until covered. Place dough balls on a cookie sheet about 1-inch apart. Bake for 10 to 12 minutes until cookie separates. Then place chocolate candy on center and press down until cookie separates around edges. Makes about 5 dozen cookies.
Mix ingredients together. Chill for 2 hours. Roll out, cut and bake at 350° until golden brown. Cool.
Put 1/2 of first 8 ingredients in a large bowl and other 1/2 of same ingredients in a large soup pot. To pot, add approximately 4 quarts of water and 1 heaping tablespoonful of flour. Boil.
Melt butter and cream cheese in top of double boiler. Add remaining ingredients and mix well. Serve in a chafing dish. Serve with dip size Fritos or Wheat Thins.
Pour rice into buttered casserole dish; sprinkle with soup mix. Add water. Place chicken pieces on top. Pour soup over chicken. Cover and bake at 350 degrees for 1 hour. Serves 4.
In a bowl, combine cheese, apple, salad dressing and walnuts. Spread on 6 slices of bread and place 2 slices of bacon on each. Cover with egg slices. Top with tomatoes, if desired, and remaining slices of bread.
In punch bowl, combine lemonade, juice, strawberries and 3 cups cold water. Refrigerate.
Trim fat from round steak on all edges; cut meat in lengthwise strips; coat meat in flour, salt and pepper mixture. Brown meat in oil. Add soup mix and 4 cups of water. Simmer for at least 1 hour; until meat is tender. Add extra water as needed. Add bell peppers cut into strips, cook until peppers turn color, about 15 to 20 minutes. Thicken with cornstarch and water. Serve over rice.
Add onions and mushrooms to ground beef. Then brown and drain. Add remaining ingredients. Stir and simmer for 10 minutes. Serve over noodles or split hamburger buns.
In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, alternately with flour until all are well mixed. Add salt. Pour into tube pan. Begin baking in cold oven. Bake at 350° for 1 1/4 hours.
Saute onion, garlic, green pepper, celery, salt and pepper in butter. When cooked, remove from pan into bowl. Brown meat. Drain fat. Add bowl of sauteed items to browned meat. Add tomatoes, chili beans and spices. Simmer on low for 1 hour. Serve over mashed potatoes (optional).
Crumble both breads into a large pan; pour 2 to 3 cups broth over breads. Cook celery and onion in remaining broth until tender (oleo can be used instead). Add this to bread, then sage and seasonings. Lastly, add eggs and sugar; gradually add soup and broth until desired consistency. Punch deboned chicken into dressing. Cover and bake at 350° for 45 minutes. Check after 30 minutes. Remove cover to brown.
Put ingredients into blender and blend about 20 seconds. Pour into 10-inch pie pan. Bake until golden brown in a 350° oven for about 30 minutes or until knife inserted in middle comes out clean. Crust forms at the bottom, custard in the middle and the coconut on top.
Combine first 5 ingredients together. Bet eggs, sugar, oil and vanilla until creamy. Add zucchini and stir in dry ingredients, just until moist. Bake in two 9 x 5 x 3-inch loaf pans at 350° for 1 hour. Can omit nuts. Freezes well.
Tear cake into bite size pieces; set aside. Prepare whipped topping according to package directions; set aside. In a large mixing bowl, beat the cream cheese and confectioners sugar. Fold in whipped topping. Add cake pieces; stir gently to coat evenly. Spoon into a 13 x 9 x 2-inch baking pan. Top with pie filling. Chill until ready to serve. Yields 12 servings.
In a large saucepan combine potatoes, water, bouillon, red pepper and black pepper. Bring to boil, reduce heat. Cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally. Stir in 2 1/2 cups of the milk and corn.
Brown ground chuck with onion and green pepper in large saucepan, stirring until ground beef is crumbly; drain. Add remaining ingredients; mix well. Simmer for 2 hours or to desired consistency. Chill overnight and reheat to improve flavor. Serve with corn bread. Yield: 10 servings.
Place cold water and gelatin in blender and let stand five minutes. Add hot water. Cover and blend on medium speed about one minute, or until white and foamy. Add brown sugar and lemon juice to gelatin mixture and blend until throughly combined. Add cream and eggs. Gradually add strawberries. Place in refrigerator until slightly thickened (15 minutes). Pour into serving dishes and garnish with dollop of whipped cream and whole fresh strawberries.
Cut bread into oblong shape 2 x 1-inch. Use a teaspoon and put the condensed milk on each side of the bread. Mix the coloring and banana flavoring with the coconut. Spread the coconut over the slices of bread. Place slices on a greased baking sheet. Bake at 250° for 20 to 25 minutes. Serve hot or cold.
Cream butter well; add white and brown sugar slowly and cream well. Beat eggs, cold water and vanilla. Mix and sift dry ingredients and add alternately with liquid ingredients to cream mixture. Chill at least 1/2 hour. (Can be wrapped in wax paper and left overnight.) Roll to desired thickness (about 1/8 or 1/4-inch) and bake for 12 to 15 minutes in a 350° oven. Frost with colored frosting or brush with slightly beaten egg white and sprinkle with colored sugars.
Prepare sausage and peppers. Combine all the ingredients and mix together. Pour into oblong shallow pan and bake at 350° until firm. Serves 8.
In a bowl, cream the sugars and shortening. Add eggs, beating one in at a time. In second small bowl, add vanilla to the water and add to sugar mixture alternately with sifted dry ingredients. Stir in apples and nuts. Pour into a 9 x 13-inch greased and floured cake pan. Mix up caramel topping and spread on batter before baking. Bake at 350° for 40 minutes.
Break pretzels into bite size pieces. Then place pretzels in a large mixing bowl minus any crumbs which will soak up the dressing. Mix ingredients in a separate bowl and pour over the pretzels. Mix pretzels and ingredients well. After mixing, put pretzels in a pan, approximately 11 x 9 1/2-inch. Put in preheated oven at 350° for 5 minutes. Then take out. Pour back into mixing bowl and mix well again. Then place pretzels back in oven 5 more minutes. Remove and drain on paper towel.
Drain pineapple and reserve juice. Place pudding mix in large bowl. Add about 4 tablespoons of the pineapple juice to make a soft paste. Mix well. Add drained pineapple, whipped topping, marshmallows and chopped nuts. Mix well until mixture is fluffy and increases in volume. Refrigerate until chilled.
Soak bread crumbs in milk; add meat, eggs, onion and seasonings. Mix well. Form in individual loaves; place in greased muffin pans. Cover with Piquant Sauce. Bake in a moderate 350° oven for 45 minutes. Makes 8 servings. Or form one loaf in 8 1/2 x 4 1/2 x 2 1/2-inch pan. Spread with sauce; bake 1 hour.
*Or whatever you want to use, as long as it is 18 ounces of "something."
To make icing, beat butter or margarine with cream cheese in bowl of an electric mixer until very light and fluffy. Beat in powdered sugar, followed by vanilla, pecans and optional coconut. To frost the cake, spread a generous amount of filling between and over the top of the layers, leaving the sides of the cake unfrosted. Or use the icing to generously frost the top of the cupcakes.
Mix soup, milk, sour cream and shredded cheese together and stir into the frozen potatoes. Bake in glass dish or 1 1/2-quart greased casserole. Bake at 350° for 1 hour, uncovered.
Heat oven to 375°. Place apples into buttered pan. Mix remaining ingredients. Sprinkle over apples. Bake until brown.
In a 3-quart saucepan, heat potatoes, salt and enough water to cover to boiling. Reduce heat and simmer 15 minutes or until potatoes are fork-tender. Drain. While potatoes are boiling, in a 12-inch skillet, heat butter. Cook onions until tender. Add sausage, tomatoes with liquid, paprika, caraway seed and 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir in potatoes and serve.
Mix all ingredients and press into greased 9 x 13-inch pan. Bake 10 to 15 minutes at 325°.
Blend all ingredients. Conventional oven bake 45 minutes at 375°. In microwave oven, microwave on High 4 minutes, stir; 4 minutes more, stir; 4 minutes more. Should be like pudding.
Cut the first 5 ingredients into strips or chunks. After cutting veggies and meat, saute chopped onion and garlic in oil. Stir in remaining ingredients; cook until slightly thickened. Thread meat and veggies on skewers. Brush with sauce. Place skewers on grill. Cook for approximately 10 minutes, or until done. Baste with remaining sauce while cooking.