HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, sweetener, eggs and vanilla. Add flour, baking soda and spices; mix well. Fold in dates, applesauce and nuts. Pour into greased tube pan or loaf pan and bake at 325° for 30 minutes or until done in center.
Mix together cake mix, oil, eggs and juice from oranges. Add oranges and nuts. Pour into pan and bake in a 350° oven for 25 minutes.
Mix the first 3 ingredients. Spread about 2/3 of the dough (will be stiff) into a greased 9 x 13-inch pan. Cook for 6 minutes at 350°.
Beat first 4 ingredients together. Mix together remaining ingredients. Bake at 350° for 1 hour.
Combine cheese, mayonnaise and lemon juice; mix well. Add remaining ingredients. Chill until served. Serve with crackers or bread chunks.
Mix cream cheese and sugar. Make pudding following directions on box. Add cream cheese mixture and Cool Whip to pudding. Mix together. Add crushed pineapple (do not drain). Break angel food cake into small pieces and mix into pudding mixture.
Cook pepper and onion in oil and margarine until tender. Stir in the flour. Stir over low heat for a few minutes. Add milk slowly and stir frequently to avoid lumping. Set aside. Place 1 cup corn and cream in blender. Blend until somewhat smooth. Add corn and cream mixture and remaining corn to the milk mixture. Salt and pepper to taste. Simmer slowly until thoroughly heated. May be garnished with parsley.
Dissolve lime Jell-O with water and juice. Cool, add pineapple. Pour into deep dish, chill until firm. Dissolve lemon Jell-O in water and juice; let cool. Soften cream cheese and add to lemon mixture. Fold in whipped cream. Pour lemon Jell-O mixture over lime Jell-O mixture. Return to refrigerator and chill until firm. Makes 12 servings.
Saute onions in butter. Add liquid from mushrooms and the seasonings. Add soup gradually, stirring until smooth. Add milk, stirring until smooth and thickened. Mix chicken, spaghetti, mushrooms and pimentos. Add the sauce. Pour into a 13 x 9 x 2-inch casserole. Cover with grated Cheddar cheese and Parmesan cheese. Bake at 350° for 30 minutes or until hot and bubbly.
For sauce, heat cream of celery soup mixed with 1/2 cup milk and parsley.
Cut 10 slices cheese food into pieces. In saucepan, melt margarine; stir in flour, bouillon and mustard. Gradually add milk; cook and stir until slightly thickened. Remove from heat. Add cheese food pieces; stir until melted. Add macaroni. Turn into 1 1/2-quart baking dish. Bake at 375° for 30 minutes or until bubbly. Top with remaining cheese food slices. Refrigerate leftovers.
Heat oven to 375 degrees. In large skillet, brown beef and onion until beef is thoroughly cooked. Drain. Stir in spaghetti sauce, heating thoroughly. In medium bowl, mix mozzarella cheese and sour cream. Pour hot meat mixture into ungreased 12 x 8 baking dish. Spoon cheese mixture over meat. Unroll dough over cheese mixture. In another small bowl, combine butter and parmesan cheese. Spread evenly over dough. Bake at 375 degrees for 18-25 minutes or until golden brown. Serve with green salad and garlic bread.
Cream shortening, sugar and eggs; beat well. Add dry ingredients alternately with buttermilk and then add vanilla. Drop by large teaspoonfuls on cookie sheet. Sprinkle with cinnamon and sugar mixture. Bake at 375° for 10 to 15 minutes.
Place margarine in rectangular baking dish, 12 x 8-inch, or 10-inch square casserole. Microwave at High (100%) until melted, 45 seconds to 1 minute and 30 seconds. Blend in remaining ingredients except fish fillets.
Combine crust ingredients; press into a 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool.
Beat egg and sugar together. Stir in milk. Sift flour, baking powder, salt and corn meal. Add to milk mixture. Stir to mix, then add oil and stir well. Pour in greased and floured pan and bake at 425° for 25 minutes or until golden brown.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch pan. Sprinkle cracker crumbs evenly over butter. Press down. Sprinkle with coconut. Sprinkle chocolate bits, then butterscotch bits. Pour milk evenly over all. Sprinkle on nuts. Press lightly. Bake 30 minutes. Cool and cut into 1/2-inch bars. Makes 48.
Boil eggs, water and vinegar until thick. Cool. Pour over marshmallows and diced fruit. Fold in whipped cream. Chill overnight.
Combine flour and salt in bowl. Make a well in center of flour. Add eggs, butter and milk. Beat until smooth. Fill a well greased 5 oz. Custard Cups or Muffin pan 1\2 full. Bake at 400° for 35-40 min, until brown and crisp.
Cook together 5 minutes, stirring constantly. Store in a cool place. Tastes like the store bought kind.
Layer each ingredient. Top with crown of unsweetened berries. Before layering, tear chocolate cake into pieces. Chill layered mixture at least 4 hours. Serve with spoon.
Cut the venison or beef into thin strips. Dip into the mixture. Then put into dryer or dehydrator. Dry until it's the way you like it.
In a medium sized bowl, combine the hot water, butter, vinegar, salt, garlic powder and pepper. Stir until butter is melted. Arrange the chicken on a broiler pan side by side. With a basting brush, coat the top of each chicken piece.
About 1 1/2 hours before serving, bake potatoes 50 to 60 minutes in 450° oven. Meanwhile, cook spinach as directed on label; drain. When potatoes are fork tender, cut lengthwise in half and scoop out pulp. With electric mixer, at medium speed, combine potato pulp, egg yolks, salt, pepper, onion powder and nutmeg. Beat until very smooth. Stir in drained spinach. Heap potato mixture back into shells. Cut cheese into eight strips, placing 1 on each potato. Place on cookie sheet and return to 450° oven for 8 to 10 minutes or until cheese is melted and potatoes are hot!
Combine meat, rice, eggs, parsley, onion, salt and 1/4 cup tomato soup. Mix together; shape into meatballs. Place in skillet. Mix soup, water and sauce. Pour over meatballs. Bring to boil; reduce heat. Simmer 35 to 40 minutes.
Add flour, cocoa, sugar, milk and vanilla in skillet with grease. Cook on medium heat (flame) until gravy thickens, stirring constantly. Serve with hot biscuits and butter.
Beat eggs. Add sour cream and mix. Add butter, corn, muffin mix and salt. Mix. Bake in a 9 x 13-inch pan for 1 hour at 350°.
Mix sugar, flour, salt and cornmeal. Add lemon juice, grated rind, milk and melted shortening. Add eggs one at a time. Eggs should be room temperature. Carefully pour into pie shell and bake in pre-heated 350° oven for 50 minutes.
Preheat oven to 350°. Melt butter in 2-quart casserole dish at 350°. Mix sugar, flour and milk. Add to butter. Add peaches last. Do not stir. Cook for 1 hour.
Brown onion and meat in small amount of shortening. Add beans, tomato sauce and seasonings. Simmer for about 15 minutes. Pour into greased baking dish and top with thin cornbread batter. Bake about 30 minutes in 400° oven. Serve hot.
Grease and flour 2 bread tins. In a large bowl, combine all ingredients except dry. Mix by hand well, then add the dry ingredients and last the coconut, chopped dates, chopped nuts and cut orange pieces. Bake at 300° for 2 hours. In smaller pans, bake for 1 1/2 hours.
Prepare plums. Cream butter or oleo with sugar and vanilla until fluffy. Add eggs, one at a time, and beat after each addition. Sift together flour, salt, cream of tartar and baking soda. Blend yogurt and lemon peel and add to creamed mixture alternately with dry ingredients. Stir until well blended. Add chopped nuts and chopped plums; mix well. Divide between 2 greased and floured 9 x 5-inch loaf pans . Bake in a preheated 350° oven for 50 to 55 minutes or until bread tests done.
Beat eggs. Add butter, baking powder and salt. Add flour and mix. Roll out and cut into strips. Cook in chicken or beef broth until done by taste.
Mix oil, vinegar, garlic and seasonings. Toss gently with mushrooms and onion. Marinate in the refrigerator for 4 to 6 hours. Drain before serving. Excellent as an appetizer. Great for picnics.
Simmer the first 6 ingredients. Add meat, cheese and rice. Put into an 8 x 8-inch pan. Bake at 350° until cheese melts. Makes 4 servings (1 vegetable, 3 proteins, 1 bread and 2 1/2 optional calories).
Cut meat in small pieces. Cook potatoes in meat and broth. Put in baking dish or pan. Make dough with the remaining ingredients. Drop by spoonful on potatoes and meat mixture; bake until brown.
Separate eggs. In a large mixing bowl, whip egg whites until they are stiff and dry. Gently fold sugar in. Whip yolks until they are thick. Fold the thickened yolks into egg whites. With the mixer, on slow speed, gradually add milk, cream and alcohol (if desired). Makes two quarts.
Beat eggs and sugar until creamy, Add vanilla, Beat well. Combine remaining ingredients, mix well.
Sift all dry ingredients together. Mix with enough half and half to make a paste. Add melted butter. Beat the egg yolks and 1 whole egg. Add beaten eggs and rest of the half and half and cook in top of double boiler until thick. Remove from heat. Add vanilla. Cover and cool. When filling has cooled, turn into a baked pie crust. Top with Superior Meringue. Bake at 325° for about 30 minutes. Let pie cool and sprinkle with 4 ounces grated semi-sweet chocolate.
Mix the first 6 ingredients together. Bake at 350° for 20 minutes. Mix next 2 ingredients and sprinkle over top. Bake 10 to 15 minutes. Cook in 9 x 12-inch pan.
Slice carrots into rounds or sticks. Add carrots to boiling salted water. Cover and cook until tender; drain. Add orange pieces, rind, margarine and syrup. Place over low heat. Stir gently until margarine is melted and orange is heated. Serves 4 to 6.
Combine 1 cup sugar and rhubarb. (A little red food coloring may be added.) Pour into greased 13 x 9-inch pan. Combine 1 cup sugar, flour and soda. Cut in margarine. Stir in coconut, vanilla and walnuts. Spread over top of rhubarb. Bake at 350° for 30 to 45 minutes or until rhubarb is tender and topping is brown.
Sift dry ingredients into mixing bowl. Add the rest of ingredients. Blend together until dough forms. Press into greased 9 x 13-inch pan. Brush with water. Sprinkle with sugar. Bake in 350° oven for 20 to 25 minutes. Cut in squares while warm.
Combine eggs, sugar and butter. Beat until fluffy; add syrup and beat again until fluffy. Add nuts and vanilla and beat; add raisins and beat gently. Pour into unbaked 9-inch pie shell. Bake at 375° for 30 to 40 minutes.
Line bottom of baking dish with 1/2 of the Doritos. Mix all other ingredients, saving 1/2 the cheese. Pour meat mix over Doritos. Add another layer of Doritos and put rest of cheese on top. If you like it hot, add chopped green chilies on top. Bake at 350° until hot and bubbly.
Combine first 3 ingredients in bowl. Pour the boiling water over ingredients. Beat at high speed. When mixture starts to peak, add vanilla and continue beating until completely peaked. Spread over cake and sprinkle coconut.
Saute onion and celery in 3 tablespoons butter; add salt and pepper. Bring milk to a boil and mix in 1/2 cup butter and flour; add celery and onion, then cheese. Cook until cheese is melted and sauce has thickened. Add seafood; place in one large or several individual casseroles. Heat until bubbling in 350° oven. Serve over rice.
Place apples in greased 7 x 11 x 1 1/2-inch pan. (Pan should be 1/2 to 3/4 full.) Blend butter, sugar and flour until crumbly. Scatter over apples and pat down. Two tablespoons water should be sprinkled over apples first. Bake at 375° for 45 to 55 minutes. Can be served plain or with whipped cream, milk or ice cream. Good cold.
Combine the Bisquick mix, cheese and milk to form a stiff dough. Beat vigorously for 30 seconds. Drop by spoon onto ungreased cookie sheet. Bake at 450° until golden brown, 8 to 10 minutes. While biscuits bake, combine the melted margarine and garlic powder. Brush over warm biscuits before removing from pan.
Preheat oven to 350°. Combine ingredients; cover and bake 1 hour.
Mix well; refrigerate for 24 hours. Bake at 350° to 400°, uncovered.
Pour boiling water over cabbage to loosen the leaves. Mix all ingredients together except bacon and tomatoes. Put about 4 tablespoons of mixture on cabbage leaf and roll up. Place in Dutch oven. Fill Dutch oven with cabbage rolls. Place bacon strips on top. Pour in 2 cans of water. Cover and cook over moderate heat for 30 minutes. Then put can of tomatoes over rolls and cook about 30 minutes more. Serves 6 to 8.
Brown chops on both sides in hot oil in a heavy skillet. top with sauerkraut, caraway seed and tomato. Sprinkle with paprika; cover and simmer 40 minutes or until chops are tender. Yield: 4 servings.
Note: To shorten cooking time, microwave Tater Tots for 6 minutes before layering in baking dish.
Grease 2 (4 x 8-inch) pans. Preheat oven to 325°. Break eggs and beat well. Beat in vanilla, oil, and sugar. Stir in zucchini. Add flour, baking soda, baking powder, cinnamon, and salt. Stir in thoroughly. Add nuts and/or pineapple, if desired. Bake at 325° for approximately 1 hour.
Heat oven to 375°. Cook and stir onions and peppers in oil in large skillet on medium-high for 5 minutes or until tender, but crisp. Add tomatoes and garlic; mix lightly.
Mix the first 6 ingredients together. Pour into greased 9 x 13-inch pan. Mix last 2 ingredients and sprinkle on top. Bake 45 minutes at 350°.
Mix all ingredients together and place in ovenproof dish. Pour melted butter on top. Bake uncovered at 350° for 35 minutes. Serve with crackers.
Bake at 350° for 30 to 40 minutes. Mix ingredients well. Pour into greased 13 x 9-inch pan.
Preheat oven to 350°. Combine all ingredients in large bowl. Stir until well blended. Stir in pecans. Pour into thawed pie shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool. Serve with whipped cream, if desired.
Drain vegetables well. Then mix oil, vinegar, sugar, salt and water together; pour over vegetables. Let stand 48 hours before serving.
Drain salmon. Remove bones and skin and flake. Mix cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Add salmon. Form into ball and chill at least 4 hours. Lightly press nuts and parsley on salmon ball to garnish.
Salt squash, onion, peppers and carrots and let stand for 1 hour. Bring to a boil sugar, vinegar, celery seed and allspice. Drain vegetables and pack into jars. Pour hot syrup over them. Seal. Process in hot water bath for 10 minutes.
Melt butter in large skillet. Saute mushrooms, garlic and onion. Remove. Cook meat until light brown. Reserving 1/3 cup of broth, stir in remaining broth with meat. Add ketchup and salt. Cover and simmer 15 minutes with reserved broth; add 3 tablespoons flour and pour into meat mixture. Add mushrooms, garlic and onion. Heat to boil; boil one minute to thicken sauce. Reduce heat. Add sour cream and heat. Pour over noodles.
Chop each pack of beef separately. Chop tops of green onions. Soften both packs of cream cheese.
Preheat oven to 375°. Butter a 1 1/2-quart casserole. Put the cooked macaroni into the dish, pour the cheese sauce over it and mix gently with a fork. Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese. Bake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.
Mix all together and let stand a day or more. The flavor gets better the longer it stands. Use the pudding mix dry just as it comes from the package.
Mix all ingredients together. Pour over chicken and bake in 350° oven for 1 hour.
Beat cottage cheese with milk until smooth. Add garlic salt. Chill, covered, for 10 to 12 hours.
Bone chicken breasts, remove skin and cut each breast half into 6 to 8 nuggets, about 1 1/2-inches square. Combine bread crumbs, cheese, Accent, salt and herbs. Dip chicken nuggets in melted butter, then crumb mixture. Place in single layer on foil-lined baking sheets. Bake at 400° for 10 minutes. Makes 4 to 5 dozen.
Mix all ingredients, except cheese. Put in greased and meal dusted pan, 1/2 of the mixture and 1/2 of the cheese. Add remaining mixture and spread balance of cheese on top. Bake at 350° for 45 minutes.
Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot coals, turning once, until juices run clear, about 15-18 minutes.
Crust: Combine the oleo and graham cracker crumbs; mix. Bake at 350° for 10 minutes.
Mix first 3 ingredients thoroughly. Fold in Cool Whip. Chill 4 hours. Add cookies right before serving.
Mix beef, horseradish, chives or onion, garlic salt and pepper together in a bowl. Remove stems from mushrooms (sometimes I finely chop the stems and add to meat mixture). Stuff mushrooms with beef mixture. Place in a shallow baking dish; pour wine over mushrooms. Bake in a 350° oven for 20 to 30 minutes, until beef is done. Makes 18 appetizers.
Slice cucumbers; sprinkle with salt and let stand 1 hour over ice. Add onions to cucumbers. Let spices and vinegar boil; add cucumber mixture. Cook until tender. Process 10 minutes.
Beat cream cheese and sugar until light and fluffy. Add peanut butter and milk. Beat until smooth. Fold in Cool Whip. Pour into pie crust. Chill 5 to 6 hours. Before serving, sprinkle with chopped peanuts. This pie freezes well.
In a blender, combine undrained peaches, banana, yogurt and vanilla. Cover and blend until smooth. Add ice cubes and blend until frothy. Makes 1 1/4 cups (2 servings). One serving = 1 fruit exchange and 1/2 milk exchange.
Cook pasta according to package instructions; drain and rinse well with cold water. In large bowl, toss cooled pasta with remaining ingredients until well blended. Cover and refrigerate. Serve. Serves 6 to 8 people.
Preheat oven to 450°. Grease 8 custard cups. In a small bowl, combine eggs, milk and butter. In another bowl, stir flour and salt together. Make a hole in flour mixture and add egg mixture, stirring just until lumps disappear. Fill custard cups 1/2 full. Bake for 15 minutes. Reduce heat to 325° and bake another 20 minutes. When popovers are done, remove immediately from pan so steam doesn't soften them. Serve hot with butter (and maybe honey?).
Melt the first 3 ingredients together over low heat, then let cool. Mix whipped cream and marshmallow mixture. Fold in Hershey bars. Pour into graham cracker crust.
Shred the squash, pepper and onion. Add the sausage. Make a mixture of cornbread mix, 1 egg, salt, black pepper, Wesson oil, 1/2 cup flour and milk. Add to vegetables. Bake in muffin tins at 425° until golden brown.
Cream the butter; add sugar gradually. Add unbeaten eggs, one at a time, with mixer at medium speed. Add dry ingredients that have been sifted together alternately with sour cream. Start with dry and end with dry. Add almond flavoring. Grease an 8-inch tube pan. Put 1/3 batter in pan, then swirl 1/3 of cranberry sauce. Add another 1/3 batter; swirl 1/3 sauce and so on. Bake at 350° for 45 minutes.
Mix first and third ingredients in a large bowl. Add remaining ingredients. Mix well and cover and refrigerate. Roll out biscuits or pinch off and use as needed or desired. Bake at 425° for 20 to 25 minutes.
Grease a muffin pan. Slice cookie dough in 1/4-inch slices. Place in bottom of prepared muffin cups. Sprinkle 1 teaspoon coconut in each. Bake at 325° for 12 minutes. Cool; remove from pan. Fill each tart with 2 teaspoons Marshmallow Creme. Top with coconut, chopped nuts and chocolate chips.
Cook seashells as directed on the box. Then drain. In frying pan, cook bacon until crisp and drain. Then place crumbled bacon in deep saucepan. Add margarine and garlic and the box of chopped broccoli. Saute 7 to 8 minutes. To this mixture, add light whipping cream and Parmesan cheese. Cook until cheese is melted. Add the cooked seashells and mix well. Keep warm until ready to serve.
Preheat oven to 350 degrees. In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup, water, onions. Salt and pepper to taste. Pour mixture over potatoes in a greased baking dish. Place margarine slices on top and bake for 1 hour or until potatoes are soft when stuck with fork.
Mix sugar and melted butter. Beat until creamy. Add whole eggs, flour, salt, cocoa and vanilla. Beat well!! Stir in pecans. Bake in a greased 8-inch pie pan for 25 to 30 minutes at 300°. Serve with whip cream or ice cream.
Cook macaroni according to package directions. Drain and rinse with cold water until completely cool. In large bowl, combine tomatoes, broccoli (which has been cooked 5 minutes), peas, dressing and basil. Add cheeses and macaroni; toss lightly and chill. Serves 10.
Season roast with salt and pepper. Place on heavy-duty foil in baking pan. Sprinkle with dry soup mix and mushroom soup on top. Seal foil tightly and bake at 325° for 3 to 3 1/2 hours.
Scald milk. Add butter, sugar and salt; let cool. Mix yeast and warm water. Add milk mixture. Add flour and herbs. Knead mixture. Let rise for approximately 1 hour. Punch, knead and let rise another 10 minutes. Bake at 350° for approximately 1 hour.
Combine ingredients and pour into buttered quart casserole dish. Bake at 350°, uncovered, for 50 minutes or until knife placed in center comes out clean.
In medium saucepan, cook onion in butter until tender, but not brown. Stir in undrained beans, undrained turkey beef, chili peppers, instant bouillon granules and chili powder and bring to boil; reduce heat. Cover and simmer 10 minutes. Ladle soup mixture into bowls. Sprinkle with grated cheese. Garnish with parsley sprigs, if desired. Makes 3 servings.
Cream shortening and sugar. Blend in eggs, sifted flour, baking powder, soda, spices, salt, and cocoa. Add to creamed mixture alternately with buttermilk. Blend in vanilla and nuts. Pour into greased and floured pans. Bake for 30 minutes at 350 degrees. Frost with Mocha frosting.
I use low-fat cottage cheese, skim milk and add 1/2 cup shredded Cheddar cheese.
Melt lard and margarine. Set aside. Do not let get too hot. Combine flour and baking powder together. Add milk. Mix well. Add lard and margarine and stir until lard is mixed well and cannot be seen. Knead entire mixture with flour and pat out. Cut out with small water glass, 8 to a pan. With pastry brush, coat pan and top with shortening. Can be frozen and baked later.
Mix all ingredients together, except pie filling, thoroughly. Put 3/4 dough in a greased 13 x 9-inch pan. Spread pie filling over dough and top with remaining dough. Bake 1 hour in 350° oven. Cut in slices when cool.
Mix cake mix, 1 stick butter and 1 egg together; press into bottom of well greased pan. Sprinkle 1 cup of pecans into crust.
Peel eggplant, slice and boil until tender. Drain water. Mash and add ingredients, leaving 1/2 cup cheese for topping. Mix thoroughly and place into greased pan. Bake in a 350° oven until done.
In a large mixing bowl, add flour and salt. Make a well in the flour. Add your eggs in the center of the well and beat with a fork. Pour milk into the mixture, stirring as you pour. You need just enough milk to make mixture sticky. Form into a ball. Tear the ball in half. Flour the surface you are going to roll the mixture out on. Roll out adding flour to keep the dough from sticking to the rolling pin. When about 1/8-inch thick, cut with noodle cutter or use a knife. Once the noodles are cut, put flour in your hands and toss with noodles. Place on a cookie sheet to dry while you roll out the remaining dough.
Dissolve jello with water, then add pineapple and blueberry pie filling. Stir until all dissolved thoroughly. Chill until firm. Is best to make this part the night before and put the topping on the next day.
Cream butter with brown sugar, vanilla and salt. Stir in remaining ingredients. Press into bottom of ungreased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes, or until golden brown. Cool; cut into bars. For frosting, sprinkle 1/2 cup chocolate pieces on hot bars. When soft, spread to frost.
Combine all ingredients except bread crumbs. Place in rectangular dish or casserole. Top with bread crumbs and bake at 400° for 20 to 25 minutes. Serves 6 or 8.
Saute onions and bell peppers in butter. Add mushroom soup and stir. Add Ro-Tel tomatoes and stir. Cook for 20 minutes on medium heat. Add crawfish and cook for 15 minutes on medium heat. Serve over rice.