HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, butter and milk in saucepan. Simmer, stirring constantly to soft ball stage or 238° on candy thermometer. Remove from heat; stir in coconut and vanilla. Beat until creamy. Pour into a greased 9-inch pan. Allow to stand for 30 minutes. Cut into squares.
Cook vanilla pudding using only 1 cup juice from pineapple and mandarin oranges until mixture is clear and thick. Fold in all fruit except kiwi and cherries. Kiwi and cherries arranged on top are colorful for Christmas.
Cook noodles and broccoli as directed. Set aside. Melt butter and add crushed garlic. Add soup and half and half. Mix in noodles and broccoli and put into a 9 x 13-inch dish. Sprinkle with pepper and cheese. Bake at 350°, uncovered, for 40 minutes.
Cover bottom of a greased 9 inch baking dish with 1/2 the noodles. Over these place the chicken, celery and onions. Combine the soup and milk and pour over the mixture in the pan. Cover with remaining noodles and cashews. Bake at 350° for 40 minutes.
Spread nuts on greased 9 x 13-inch pan. Cream sugar and butter; add eggs and flour. Mix well and spread over nuts. Cover with candied pineapple and cherries, cut in pieces. Bake for 1 hour at 275°. Cut in bars.
Mix all together and roll in small balls. Bake at 400° until lightly brown.
Blend shortening and sugars together. Add eggs, one at a time. Add vanilla. Beat until fluffy. Add flour and dry ingredients. Mix well. Add rolled oats and chocolate bits. Dough will be crumbly. Drop by teaspoon on greased cookie sheet. Bake at 350°.
Partially bake 5 pounds chicken wings for 30 minutes. Pour sauce over them and bake another 30 minutes.
Stir into corn meal and flour the onion, cheese and peppers before adding liquids and corn. Bake in tin pan at 400° or in glass pan at 375°. The corn bread turns out much better if cooked about 3/4 inches thick.
Cut celery stalk in half and about 4-inches long. Spread desired amount of butter or cream cheese inside. Add raisins on top of the mixture. Eat quickly before the ants crawl away!!
Mix together oil and sugar. Beat in eggs, one at a time. Mix in pumpkin. In another bowl, mix together flour, baking powder, baking soda, salt and all the spices. Add to pumpkin mixture. Blend in nuts and drained raisins. Mix well. Bake at 350° for about 45 minutes or until it is set and firm.
In ungreased 9 x 13-inch baking dish, blend potato flakes with sour cream and 1/2 cup water. Mixture should be crumbly. If not, add more potato flakes. Pat firmly into bottom of pan. Brown beef (with onion if using fresh); add to meat the second 1/2 cup water and remaining ingredients, except cheese. Spoon beef mixture over potatoes. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes. This recipe is easily doubled. Serves 6.
In a large bowl cream butter and sugar; add beaten egg yolks and sour cream. Mix. Sift all dry ingredients separately 3 times and add to mixture. Mix thoroughly. Add vanilla; mix. Make sure egg whites are stiff. Fold carefully into mixture. Grease chiffon pan and lightly flour. If desired, chop 1/2 cup pecans and layer bottom before adding mixture. Bake at 350° for 1 hour. Remove from pan immediately. Cool.
Beat for a very long time (frosting gets stiffer and increases in quantity), probably about 15 minutes. I serve this with angel food cake. Cake can be frosted if it all will be eaten, but if not, I just pile some on each slice of cake. The frosting keeps well until next day in refrigerator, but it soaks into the cake if kept on the cake.
Mix all ingredients and beat 4 minutes. Add nuts and bake 1 hour at 325° in Bundt pan. Cool in pan.
Dilute jello and water; let cool. Mix all together and then add jello. Pat walnuts on top.
Cut peppers in half. Boil in water until peppers change colors. Brown beef in skillet and drain. Mix soup, rice and cheese. Fill each pepper with meat mixture and sprinkle cheese on top of each. Cook in oven for about 20 minutes.
Cook beef, onion and garlic in skillet until meat is browned. Add seasonings and tomato soup. Simmer covered 10 minutes. Add cheese and cook slowly, stirring occasionally until cheese melts. Stir in rice and cool. Cut peppers into halves lengthwise; remove membranes and seeds. Cook in boiling water covered until barely tender. Drain and cool. Place peppers on pan. Stuff with rice mixture. Bake in hot oven at 400° for 30 to 40 minutes. These freeze well. Remove from freezer and partially thaw. Cover with foil and bake.
Fry sausage; drain. Add oregano and garlic; set aside. Flatten biscuits to 4-inch circles and fill with tomatoes, then sausage mixture, then cheeses. Top with olives. Place on greased cookie sheet. Bake at 425° for 10 minutes.
In a punch bowl, combine wine, sugar and brandy. Cut 2 oranges into eighths and 1 lemon into fourths. Squeeze the juice into the bowl and let the fruit and wine chill for 2 hours. After chilling, fruit can be removed or left in half and thinly slice the remaining oranges and thinly slice the lemon. Float them on top. Stir in Triple Sec and just enough ice to keep it cold. Just before serving, add club soda; stir and serve.
Combine sugar, water and syrup in saucepan. Boil rapidly until syrup spins a 6 to 8-inch thread or 242°. While syrup is cooking, beat egg whites until stiff enough to hold a point. Pour hot syrup slowly in a thin stream into egg whites, beating constantly. Add vanilla. Beat until icing holds its shape.
Beat first 3 ingredients together. Add next 5 ingredients. Mix well. Spread 2/3 of batter into greased cookie sheet. Cover with lemon pie filling. Drop remaining batter, by spoonfuls, here and there over pie filling. Bake at 350° about 30 to 35 minutes.
Combine crab, cheese and mayonnaise. Add lemon juice, curry powder, Worcestershire sauce and onion to taste. Put into a shallow baking dish. Top with grated Parmesan cheese and bake at 400° for 30 minutes. Serve with Triscuits.
Dissolve jello in one pint warm water; when cool, stir in fruit. Let set overnight. Slice and serve on lettuce with mayonnaise.
Combine pineapple and sugar in pan. Boil 3 minutes. Add dry jello. Stir until dissolved. Add cream cheese, stir until well blended. Cool. Fold in rest of ingredients. Chill until firm.
In glass casserole, arrange 1 layer hamburger, 1 layer potatoes, 1 layer onions and 1 layer carrots. Continue to top of casserole. Season with salt and pepper. Pour tomato sauce over top and bake at 350° for 2 hours.
Pull biscuits apart and put in a bowl. Add the cup of butter which has been melted. Mix together remaining ingredients. Put in a greased Bundt pan. Bake at 350° for 30 to 40 minutes or until insides are done. Dump out.
Cover meat with all ingredients. Cover with rock salt all over top. Bake, uncovered, at 200° for 3 to 4 hours or if a large roast, bake 7 to 8 hours.
Combine dry ingredients; stir in oil, sherry and eggs. Beat on high speed for 3 minutes. Bake in greased and floured Bundt pan at 325° for 50 to 60 minutes. Cool on wire rack before removing from pan.
Combine beans and tomatoes in a large bowl. Add peppers and sliced green onions. Stir gently to combine. Set aside. Combine salsa, vinegar, cilantro or basil and pepper in a small bowl. Stir with a wire whisk until well blended. Pour over bean mixture and toss gently. Chill 2 to 3 hours or overnight. Serves 10 to 12.
Place potatoes in a saucepan; cover with water and cook until tender. Cook peas according to package directions, adding the sugar. Meanwhile, melt butter in a saucepan; add flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour sauce over and stir to coat. Serve immediately. Yield: 6 to 8 servings.
Cook squash and onion in salt water. Mix all ingredients; save a little cheese and dressing mix to go on top. Put in baking dish. Bake 30 minutes at 350°.
Soak beef in water 1/2 hour or more. Place on large sheet of foil and pat dry. Pour water on and sprinkle spice. Arrange orange and vegetable slices around meat. Seal foil with tight double folds. Bake at 300° for 4 hours.
Place piece of foil (approximately 10-inches long) on table before starting. Melt butter in 2-quart saucepan. Stir in sugars; add syrup and water. Cook until candy thermometer reads 290°. Add 3/4 cup pecans and cook three minutes more by the clock, stirring constantly. Pour onto foil and quickly spread as thinly as possible. Sprinkle chocolate chips on top; spread when they melt. Sprinkle finely chopped pecans on top. Cool and chill, then break into bite-sized pieces.
Fry sausage. Place bread in a casserole dish. Blend eggs, milk and mustard. Spread cooked sausage over the bread. Pour the milk mixture over the sausage and bread. Sprinkle grated cheese over the top. Cover and refrigerate overnight.
In a large bowl, mix sugar, oil and eggs; beat well. Add zucchini and 2 teaspoons vanilla. Mix well. Add salt, soda, baking powder, flour and oats. Mix until blended. Fold in nuts. Pour into 15 x 10 1/2-inch jelly roll pan. Bake at 350° for 30 to 35 minutes.
Mix cake mix according to directions and bake in 2 (9-inch) cake pans. Cool.
Microwave confectioners sugar, cocoa, milk and butter or margarine on High (Full power) until butter is melted, about 2 to 3 minutes. Stir until smooth. Blend vanilla and nuts. Spread into buttered 8-inch square pan. Cool and cut.
Preheat oven to 350°. Mix all together until well blended. Dough will be stiff. Roll into small balls and place on greased cookie sheet. Do not flatten. Bake for 15 minutes.
Preheat oven to 350°. Arrange turkey in an ungreased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Cook broccoli and place on top of turkey. Cover broccoli with cheese slices. Stir milk and soup together; pour over cheese. Bake, uncovered, for 25 minutes. Sprinkle with onion rings and bake 5 minutes longer.
Mix together meal, flour, onions, soups, sage, and eggs. Add salt and pepper to taste. Bake at 450° until brown. Cool slightly. Crumble bread; add broth and margarine. Return to oven and heat until brown.
Brown meat, drain. Put in crock meat, cheese, picante sauce and milk. Heat on low for an hour or until cheese is melted. Serve hot with nacho chips.
Cut potatoes up in quarters in a roaster pan. Coat with olive oil. Cut up garlic in slices. Add cut up onion. Add water and 2 lemons squeezed over potatoes. Sprinkle with oregano. Stir. Bake at 350° for 30 minutes. Cut up Italian sausage in chunks. After 30 minutes of baking, add sausage and stir. Sprinkle more oregano and squeeze more lemon juice over mixture. Bake for another 30 to 45 minutes until sausage is done, stirring often until done.
Mix together cake mix, 1 egg, butter and pecans. Press into a greased 9x13 pan. Mix together powdered sugar, 2 eggs and cream cheese. Pour over first layer. Bake at 350 degrees about 35 to 40 minutes. Allow to cool before cutting.
Grease the bottom of a glass baking dish and cover with slices of dried beef. Wrap each chicken breast in strips of bacon and place on the dried beef. Mix soup and sour cream together. Pour over chicken. Bake, uncovered, at 275° for 2 1/2 to 3 hours or until fork-tender.
Place chicken breasts on bottom of pan. Put oleo on top of chicken. Sprinkle garlic on top of chicken and oleo. Then mix in bowl the soups and milk. Mix all ingredients together. Place on top of chicken. Cover with aluminum foil for about 5 to 10 minutes. Then uncover. Then cook about 30 or 40 minutes until done, at approximately 350°.
Boil potatoes until soft. Add butter, sugar and allspice. Put in the pie crust. Bake at 350° for 20 to 30 minutes.
Beat eggs lightly; mix sugar and flour together; mix in eggs. Add other ingredients and pour into a pie shell (uncooked). Bake at 450° for 10 minutes. Then bake at 300° until knife comes out clean.
Mix all together and shape into a ring. Grease pan, then put foil on it and grease it too. Cook 1 hour at 350°. When done, garnish with peaches. Good for brunch.
Saute pepper, onion and celery in butter. Add soups, shrimp, salt and pepper to taste. Stir in wine, curry powder and paprika to taste. Serve over rice.
Place layers of potatoes, onions and celery into a 2-quart casserole. Sprinkle small amount of flour between potato layers. Add beer mixed with stock, salt and pepper. Cover and bake in 350° oven for 45 minutes to 1 hour or until potatoes are almost tender. Melt oleo and stir in crumbs, cheese and garlic powder. Uncover casserole and sprinkle top with crumb mixture. Continue baking uncovered for additional 10 minutes or until top is golden brown and potatoes are tender. Serves 8.
Combine all ingredients, except potato chips and Swiss cheese. Pour into a greased casserole dish and top with potato chips and cheese. Bake, uncovered, at 350° for 30 minutes. Yield: 6 servings.
Cut steak into thin strips across the grain. Chop peppers, onions and water chestnuts. Brown steak quickly in oil; remove from pan. Saute peppers, onions and water chestnuts. In separate bowl, mix the soy sauce, brown sugar, cornstarch and water. Combine sauce with steak and vegetables; cook for 3 to 4 minutes. Serve over rice. Garnish with tomato wedges. Serves 4.
Melt butter and add sugars and water. Boil to 300° on candy thermometer. Stir constantly. Remove from heat. Stir in baking soda and 1/2 cup chopped almonds. Spread in buttered cake pan 5 minutes. Pour on chocolate chips and spread over toffee mix. Sprinkle on remaining almonds. Cut immediately.
Let yeast, warm water and 1 teaspoon sugar set until bubbly. Meanwhile, melt 3/4 cup lard. When first mixture is bubbly, add cooled (warm) lard, salt, sugar or honey and flour. Beat with beater good and knead well. Let rise 10 minutes and knead until elastic. Let rise until double. Punch down; let rise again. Makes 6 loaves. Bake at 350° for 30 minutes. Grease and cover with wax paper and cloth to steam.
In a large pan saute rice and onion for a few minutes, stirring constantly. Add tomato sauce, chicken broth and spices. Heat to boiling, then reduce heat to simmer. Cover and simmer for 25 minutes or until rice is tender and fluffy. Stir in corn and green onions and heat. Makes 4 or 5 servings.
Thoroughly mix all the ingredients in a large bowl. Then chill. This makes a lot of fruit salad. You may want to put in 2 containers.
Brown ground meat. Drain. Dice onion. Mix meat, onions, salts, basil, tomatoes and tomato paste in pan. Cook 30 minutes. Cook noodles. Mix cottage cheese, parsley, eggs, salt and pepper.
Mix cake mix, 1 egg, oil and 2 tablespoons of water by hand. Mixture will be stiff and slightly crumbly. Reserve 1 cup of mixture and pat remainder in the bottom of a 13 x 9-inch pan. Bake crust at 350° for 15 minutes.
In large mixing bowl, cut dates. Add baking soda and boiling water. In large bowl, cream butter and sugar. Add vanilla and egg until smooth. Add date mixture. Combine well; add nuts. Pour into 9 x 5-inch loaf pan, greased well. Bake at 375° for 1 hour or until cake tester comes out clean.
Combine soup, milk and sour cream in saucepan. Heat, stirring, until smooth and heated through; stir in pimento. Makes 2 1/4 cups.
Grease Bundt pan. Sprinkle in bottom of pan the chopped walnuts. Layer with frozen dinner rolls.
Mix the sugar and butter well and add the egg; blend all together. Next add the cinnamon, cloves and nutmeg. Put in the chopped apples and the nutmeats. Mix. Add the flour and the cocoa. Then add the baking soda, mixed with cold coffee and then put in vanilla. Put it in a bread pan or small cake pan. Preheat the oven to 350° and bake it for 45 minutes.
Cut bacon slices into thirds. Wrap each sausage with bacon and place in a foil-lined 10 x 13 baking dish. Sprinkle brown sugar over sausages and bake for 40 minutes at 400°.
Prepare apples; set aside. Place salad oil, sugar and eggs in bowl. Beat until creamy. Sift flour with salt, soda and baking powder. Add small amount of flour mixture at a time to creamed mixture. Beat well when batter is stiff. Add pecans and apples. Place in 9 x 13-inch loaf pan. Bake at 350° for 1 hour.
Heat oil in saucepan. Cook celery and mushrooms 2 minutes. Add water chestnuts, bean sprouts, chicken and broth. Cook on low for 10 minutes. Add egg gradually, stirring steadily. Serves 6.
Pinch cake into small pieces and layer the bottom of 9 x 13-inch pan. Then spread pineapple, then mix pudding according to package using skim or 2% milk. Spread over pineapple, then cut up bananas and layer. Spread Cool Whip on top.
Begin boiling chicken broth. Cut veggies; add to boiling broth. Cut tortillas into rough 1-inch squares; set aside. Boil 30 to 45 minutes. Add spices and tortilla pieces. Reduce heat to simmer for 15 minutes longer. Serve hot.
Preheat oven to 350°. Grease (or use cupcake papers) 2 (12-cup) muffin tins. In large bowl, sift flour, baking powder and salt; set aside. In medium bowl, whisk oil, milk, eggs, sugar and extract until well blended. Slowly combine both mixtures and blend just until moistened. (Do not overmix.) Stir in poppy seed.
Mix flour and 1 teaspoon salt, coat chicken pieces with mixture. Brown chicken on both sides in hot oil, put chicken in roaster and add green pepper and onion. Mix tomato sauce, water, seasonings and mushrooms (with liquid). Pour over chicken. Cover. Place in oven for 1 1/2 to 2 hours at 375° or until chicken is done. Serve over cooked rice. Serves 4.
Drain pineapple; save juice. Mix sugar, flour and cheese. Add 1 cup of pineapple juice. Fold in pineapple chunks. Pour this in a 9 x 13-inch greased casserole dish.
Combine all ingredients. Drop by teaspoonful 1 inch apart on well-greased cookie sheet. Before baking, place cherry on cookie. Bake at 350° for 10 to 12 minutes. Remove at once from baking sheet with moistened spatula. Yields 5 dozen.
Sift together flour, salt, baking powder and cocoa. Cream margarine, shortening and sugar together. Add eggs one at a time and blend well after each addition. Add sifted dry ingredients alternately with mixture of milk and vanilla. Pour into greased and lightly floured large tube pan and bake for 1 1/2 hours at 325°.
Drain all cans of beans. Mix all ingredients together. Boil vinegar, sugar and water together for 5 minutes. Remove from heat and immediately pour over all vegetables. Refrigerate several hours or overnight. Yield: 12 to 16 servings.
Preheat oven to 500°. Combine cinnamon, apples, vanilla and artificial sweetener. With rolling pin, roll the bread until flat. Spoon apple and cinnamon mixture onto center of bread. Roll bread like jelly roll and fasten with a toothpick. Bake 10 to 15 minutes. Serve while hot.
Combine first 6 ingredients. Spoon into pie crust. Cover with top crust. Bake at 375° for 40 minutes. Cool 10 minutes. Serves 6.
Mix strawberries and glaze, set aside. Mix cream cheese and sweetened condensed milk until smooth. Fold in Cool Whip and set aside. Cut cake into cubes. Layer in large glass bowl. Begin with cake layer, then Cool Whip layer, then strawberry layer. Repeat layers until all ingredients are used, ending with strawberry layer. Keep refrigerated until time to serve.
Mix rice, soups and milk and spread on the bottom of a greased casserole dish. Season with salt and pepper. Place chicken breasts on top and sprinkle one package dried onion soup over all. Cover dish with lid or foil wrap and bake for 2 to 2 1/2 hours at 350°.
Saute in a pan the butter, avocado, tomato, garlic, dill and white wine. Now flour and egg the snapper and grill in a little butter. Cook on both sides; top with avocado and tomato mixture. Cover with Jack cheese and bake in 550° oven for about 3 minutes.
Cook potatoes until soft. Grate them and mix with other ingredients. Bake in casserole dish until warm (20 minutes). Sprinkle paprika on top.
Cook fettuccine and set aside. Cook peas and set aside. Prepare white sauce according to package directions with the milk. Stir in fettuccine, peas, ham and Parmesan cheese. Stir to coat good and serve.
Brush dirt from mushrooms. Remove stems and finely chop them (stems). Brown sausage, mushroom stems, onion and garlic. Stir to crumble. Drain. Roast red pepper over open flame (skin will turn black and peel off easily). Peel and seed red pepper. Finely chop and add to sausage along with bread crumbs. Stir to combine. Stuff mushrooms with sausage mix. Sprinkle on Parmesan cheese. Bake at 375° for 15 minutes. Serve warm.
Combine cream cheese, crab, garlic, Worcestershire sauce, hot pepper sauce, salt and pepper. Place 1/2 teaspoon crab filling in center of each wonton wrapper. Spread small amount of margarine on two adjacent sides of wrapper. Pinch in the middle, then fold down the opposite corners, forming wings. Deep fry in oil until golden. Drain on paper towels. Serve along with hot mustard made by combining mustard powder and water to desired consistency.
Peel carrots and cut into slices. Peel and thinly slice onions. Cut celery into 3/4-inch pieces. Pour wine into large saucepan and add water, carrots, onions, thyme, parsley, cloves, peppercorns and salt to taste. Simmer for 40 minutes and leave to cool before straining.
Heat oven to 425°. Drain the pineapple. Cut the luncheon meat into 4 slices each, not quite through to the bottom. Place in a greased 8 x 8 x 2-inch baking pan. Mix the crushed pineapple with the brown sugar and honey. Spread this mixture between the slices of luncheon meat and over the top. Stud meat with whole cloves. Bake for 20 to 25 minutes.
In a 9 x 13-inch pan, place thawed and drained broccoli (do not cook). Place chicken on top of broccoli. Mix soups and mayonnaise together; pour over chicken. Sprinkle with cheese and season to taste. Bake, covered, at 350° for 1 hour.
Grind or chop vegetables; sprinkle with 1/2 cup salt. Let stand overnight covered with foil. The next morning, rinse and drain. Combine remaining ingredients and pour over vegetables. Heat to boiling. Simmer 3 minutes. Pack in jars and seal. Makes approximately 9 pints.
Grate and mix cheeses. Put 1/2 of the chilies on bottom of a 9 x 13-inch glass baking dish (or use 2 smaller dishes). Layer about 3/4 of the cheese over chilies, then the other 1/2 of the peppers over cheese. Put remaining cheese on top. Beat together eggs, evaporated milk, flour and salt; pour over the cheese. Bake at 350° to 375° for 30 minutes. Makes 12 to 15 servings.
Combine vanilla wafer crumbs and butter, stirring well. Press mixture firmly in bottom and 2 inches up sides of 9-inch spring-form pan. Bake at 350° for 5 minutes. Let cool completely on a wire rack. Combine caramels and milk in a small heavy saucepan; cook over low heat, stirring often, until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.
Melt butter in skillet. Add onions and flour. Cook 15 minutes or until onions soften and brown. Simmer bouillon and water; add onions, cover and simmer 15-20 minutes. Pour into oven proof bowls. Place a slice of the toasted bread on top and sprinkle with grated cheese. Place under broiler to brown and melt cheese.
Blend all ingredients together and pour into pie shell. Bake at 350° for 45 minutes. Cool before cutting.
Combine ground beef, onion and green pepper in skillet and cook over medium heat, stirring until meat is broken up and browned and the onion and pepper are tender. Stir in soup (undiluted), catsup and water. Put in 1 1/2-quart casserole. Top with frozen potato puffs and bake in a 375° oven (uncovered) until puffs are golden brown, about 35 minutes.
Preheat oven to 350°. Combine flour, sugar and beer in a large bowl and mix thoroughly. Pour into a 9 x 5-inch loaf pan. Spoon 4 tablespoons melted butter evenly over top. Bake for 20 minutes. Brush top with remaining butter. Continue baking until top is golden and tester inserted in center comes out clean, about 25 minutes.
*Use a creamy type of bottled salad dressing instead of the mayonnaise and sour cream.
Cream sugar and shortening. Add eggs, 1 at a time. Sift together dry ingredients and add alternately with milk. Add flavoring last. Bake for 1 hour and 15 minutes at 325°.
Mix cream cheese, sugar and milk until smooth and set aside. To 1 batch of chocolate cake batter that would yield 1 sheet pan, add almond extract and Oreo* cookie pieces. Gently swirl in cream cheese mixture. Deposit cupcake batter into lined 3 ounce muffin tins, using a No. 20 scoop. Bake according to cake batter directions.