HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Pour into bottom of round cake pan. Add brown sugar to cake pan, mix with butter and spread to coat bottom of cake pan. Place pineapple rings around outside of cake pan, on top of brown sugar and place one pineapple ring in center. Place 1 maraschino cherry in center of each pineapple ring. Follow directions on cake mix and pour batter in cake pan. You will have batter left over. Bake as directed on cake box. Allow to cool. Place plate on top of cake pan and turn over.
Wash fruit. Put in large kettle and cover with water. Cook until soft, but not mushy. Strain juice through cloth. Cool. Measure into stone or enamel crock or jar. For each gallon of juice, add 2 to 3 pounds of sugar. Mix 1 teaspoon of dry yeast into a paste and spread on half slice of bread. Place yeast side down on juice. When juice begins to foam, remove bread. It will work several days. Skim as needed.
Bake at 350° for 25 to 30 minutes. In a bowl, sprinkle yeast over water. Let set 5 minutes. Stir in 1/4 cup sugar, salt, sour cream, 6 tablespoons butter and eggs. Add 1 3/4 cups flour. Beat 2 minutes. Stir in remaining flour to make soft dough. Cover and let rise 45 to 60 minutes. Mix 3/4 cup sugar, orange peel and 3/4 cup sliced nuts. Set aside. After setting, knead the dough, roll out, then cut in 1/2-inch slice rectangles. Brush butter on them. Sprinkle with sugar. Roll the rectangles in pan. Let set and rise until doubled in size. Bake for 20 minutes. Put orange peel, nuts and sugar mix over top. Bake for the rest of the time.
Put sugar and syrup into a pan and let come to a boil. Add peanut butter and stir until melted. Pour this mixture over corn flakes. Mix rapidly and flatten out on greased cookie sheet. Cool and cut into 1 1/2-inch squares.
Combine jello and water in large bowl. Add apricot nectar and mix well. Pour 1/2 inch layer of this mixture into a ring mold. Decorate alternately with mandarin oranges and cherries. Place in refrigerator and let set (1 hour). Place bowl containing remaining mixture in fridge until mixture is partially set. Remove from refrigerator and add 1/2 cup sour cream. Beat with rotary beater. Add remaining oranges and combine thoroughly. Pour into mold and refrigerate to set.
Mix flour, salt and baking powder; set aside. Mix cereal, milk and sugar (or honey). Let stand 2 minutes. Add egg and oil, then to that add flour mixture and mix by hand. Put into greased muffin tins and bake at 400° for 18 minutes.
Cream butter, shortening and brown sugar. Gradually add white sugar and continue creaming. Add eggs, one at a time, beating after each. Add flour and milk to cream mixture. Add vanilla and nuts. Blend well. Pour batter into a tube pan sprayed with Pam. Bake at 325° for 1 1/2 hours. Cool 15 minutes before removing from pan.
Form into small balls. Dip in slightly beaten egg whites. Roll in nuts; press hollow in center (using back of teaspoon). Bake 8 minutes in 350° oven. Remove from oven and fill centers with jam or date-nut filling. Return to oven. Bake 10 minutes longer.
Mix in order given. Let stand a few minutes. Drop on ungreased cookie sheet. Bake until done at 350° (about 15 minutes). Keep in refrigerator.
Thaw bread but don't let rise. Grease a 9 x 13-inch pan. Tear one loaf into pan. Stir rest of ingredients until smooth and pour over torn loaf. Tear up second loaf on top of mixture. Let rise for 2 1/2 to 3 hours. Bake at 325° for 30 minutes. Let cool 15 minutes before turning rolls out of pan.
In skillet, place 2 tablespoons oil and minced garlic and fry until lightly browned. Add drained green beans, tomato juice and brown sugar. Simmer until liquid thickens, about 1/2 hour. Serve hot.
Mix first five ingredients for ten minutes. Add eggs, one at a time. Mix flour, baking powder and salt. Add flour alternately with milk, beginning and ending with flour.
Cook California Blend until tender. In a saucepan, mix cornstarch and salt. Gradually stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Put vegetables in baking dish and pour sauce over vegetables. Bake at 350° for 25 minutes.
Preheat oven to 350°. In a large bowl, mix first five ingredients well. Spread in a 13 x 9-inch pan (greased). Mix melted butter and corn flakes. Sprinkle on top of potato mixture. Bake for 45 minutes covered and another 1/2 hour uncovered.
Cream butter, 1 Cup of sugar and brown sugar in a mixing bowl. Add eggs and vanilla. Mix well. In a separate bowl, combine flour, cocoa and baking soda. Add to creamed mixture just until combined. Shape dough by teaspoonfuls around each candy. Combine pecans and sugar. Dip each cookie in half halfway. Place with nut side up on ungreased baking sheets. Bake at 375 for 7 to 10 minutes or until top is slightly cracked. Cool for 3 minutes before removing from sheet. Move to rack to cool completely.
Combine mayonnaise, sour cream, salt, mustard, pepper and lemon juice. Blend until smooth. Add chicken, grapes and celery. Toss well. Top with sliced almonds. Serve on bed of lettuce. Garnish with melon slices.
Pour boiling water on chocolate. Melt and cool. Grease and flour rectangle pan, 13 x 9-inch. Beat sugar and margarine until fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda and salt, alternating with buttermilk, beating after each addition until batter is smooth. Beat egg whites until stiff. Fold into batter; pour in pan. Bake for 20 minutes in 350° oven. Spread Caramel Topping over cake. Top with chocolate chips and nuts. Bake about 20 minutes or until chips are melted.
Place 4 boneless chicken breasts in 13 x 19-inch pan. Cover with 3 large slices of Swiss cheese. Cover with 1 can of cream of chicken soup. Cover with 8 oz. Pepperidge Farm stuffing mix. Pour 1/2 Lb. melted Oleo over mix. Bake 350° for 1 hour.
Dissolve gelatin in water. Add frozen strawberries; stir occasionally until thawed. Add pineapple and bananas. Stir in pecans. Pour half into 8X8 inch pan; chill until firm. Spread evenly with sour cream. Pour remaining gelatin on top chill until firm. Cut into 9 squares. Top each square with 1 Tbsp. sour cream.
Arrange the bean dip as first layer on serving dish. Mix together the avocados, lemon juice, salt and pepper. Spread as second layer over bean dip. Mix together the sour cream, mayonnaise and dry taco mix. Spread sour cream mixture as third layer over avocado mixture. Chop up the tomato, olives and green onion and layer each on top. Sprinkle the cheese, grated, as last ingredient on top of tomato, olives and onion. Serve with taco chips.
Cut up fruit such as strawberries or peaches may be added or Grape-Nuts which have been soaked or mashed bananas and cover with 2 cups of sugar before you make the mix.
Combine lemon jello and boiling water; let set until leathery but not set. Add remaining ingredients. Mix, then put in mold or 9 x 9-inch square pan.
Beat eggs at high speed of electric mixer until very thick (about 10 minutes). Lower mixer speed to medium and gradually beat in sugar. Stir in half and half, evaporated milk, vanilla and salt; mix well. Add strawberries and stir in food coloring to desired color. Pour mixture into container of a 1-gallon freezer. Fill to within 3 inches of top with milk. Freeze according to manufacturer's instructions. Let ripen at least 2 hours. Yields 1 gallon.
Combine first eight ingredients. Shape into a 10 x 12-inch rectangle on wax paper. Sprinkle with cheese. Roll up and press ends to seal. Place in a shallow pan. Bake at 350° for 1 hour. Pour 2/3 cup tomato sauce over and bake 15 minutes longer.
Cook spaghetti, drain and rinse with cold water and then hot water, drain well and mix with oleo, parmesan and well beaten eggs, form into bottom and up sides of a 10-inch pie pan. Spread cottage cheese on top.
Dice and cook bacon on Full power for 4 minutes or until crisp. Remove bacon and all but 2 tablespoons of drippings. Remove stems from mushrooms and chop stems finely.
Place prunes in bottom of pie shell. Combine sugar, flour, salt and cinnamon. Stir in the cream. Pour mixture over prunes. Bake in oven at 350° for 45 to 55 minutes. Serves 7 to 8.
Pack cucumbers in jars. Add to each jar the following: 2 or 3 cloves garlic, 2 bay leaves, 1/2 teaspoon mustard seed and 2 or 3 red hot peppers (or 1 teaspoon loose red peppers).
Shred the cheeses. Mix all ingredients together except tomato paste and muffins. Spread tomato paste on muffin halves; then spread on topping mixture. Bake at 425° for 8 to 10 minutes. Topping mixture can be covered and refrigerated and used as needed.
Stir the sugar with the brandy, maraschino and curacao to dissolve sugar. Pour over block of ice in bowl. Add and gently stir in champagne and mineral water. Serves 20 to 25.
Melt oleo. Stir in sugar and crumbs. (Reserve 1/3 cup for topping.) Pat crumbs in bottom of 9 X 13 baking dish. Bake at 300° for 12 minutes. Cool.
Preheat oven to 350°. Grease an 8 x 8-inch baking pan or muffin pan. Stir together all ingredients; mix well, but don't overmix batter. Bake about 45 minutes.
Dump pineapple into pan. Dump cherry pie filling on top. Spread evenly. Dump dry cake mix on top. Spread evenly. Sprinkle chopped nuts over cake mix. Slice oleomargarine on top. Bake in a 9 x 13-inch pan at 350° for 1 hour.
Chop zucchini, onions and green and red bell pepper in big bowl. Beat eggs. Add Bisquick, baking powder, salt, Cheddar cheese and oil (last). Add vegetable mixture and pour into a 9 x 13-inch pan. Bake for 30 to 35 minutes at 350° or until tender.
Preheat oven to 350°. In a glass oven safe dish, place pork chops in a single layer. Peel and slice potatoes and onion about 1/4-inch thick. Layer potatoes, then break onions into rings and place on top of potatoes. Glob celery soup on top. Salt and pepper to taste. Cover with foil and bake 1 hour.
Brown hamburger. Add onion and green pepper. Add all other ingredients except 1/2 cup water and cornstarch. Heat until boiling and simmer for 1/2 hour. Combine remaining water and cornstarch. Add to chili, a little at a time, stirring and cooking for 1 minute after each addition until you have reached the desired thickness. Simmer up to 1/2 hour longer. Freezes well.
Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of the meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes at 350°. Top with shredded lettuce and chopped tomato if desired.
About 50 Minutes Before Serving: Preheat oven to 425°. In a 10-inch skillet over medium-low heat, cook bacon until browned. With slotted spoon, remove bacon to drain on paper towels. Sprinkle cheese and half of bacon in pie crust. In medium bowl, beat eggs. Stir in half and half, salt and nutmeg. Pour into pie crust. Bake for 15 minutes. Turn oven to 325° and bake 20 minutes longer, or until set. Garnish with remaining bacon.
Drain peaches and cut in bite-size pieces. Combine all ingredients together except bananas. When ready to serve, cut up 3 bananas into salad and sprinkle with poppy seed.
In Dutch oven, put ground chuck, onion, green pepper and celery on medium heat, stirring constantly, until meat is browned. Add cut up tomatoes, chili powder, tomato paste and sugar. Mix well. Let mixture come to a boil. Turn stove on low and cook for 45 minutes, stirring occasionally. Add kidney beans and cook 15 minutes longer. Stir to mix well. Remove from heat and serve over rice.
Boil squash and onion in salted water until tender; drain. Add grated cheese and butter. Add beaten egg and milk. Add crushed crackers. Pour in 8 x 8-inch pan. Top with grated Cheddar cheese and crushed Ritz crackers. Bake at 350° until brown.
Mix ingredients. Line bottom of a 9 x 13-inch baking dish and press down.
Layer a casserole dish with chipped beef. Put chicken breasts on top of chipped beef. Pour sour cream and soup mixture over chicken. Bake at 350° for an hour or more. Serve with rice and use the gravy on the rice.
Thaw bread. Cut each loaf in 40 pieces. Dip the pieces in the melted butter. Roll in cinnamon and sugar. Place balls side by side in greased Bundt pan. Let raise 1 to 1 1/2 hours. Bake at 375° for 20 to 25 minutes.
In a bowl, combine ham, pork, bread crumbs, eggs and pepper; mix well. Chill. Form into 10 balls and set aside. Drain the pineapple, reserving 1/2 cup of juice. Place juice in a saucepan with sugar, vinegar and dry mustard. Cook and stir over low heat until sugar is dissolved.
Blend all of the ingredients until well mixed. Can be served at once, but it is better if made ahead of time and refrigerated until ready to use. Serve as a dip with raw vegetables.
Cook and drain ziti noodles. Mix with jar of spaghetti sauce; set aside. In a separate bowl, combine Ricotta cheese, 6 ounces shredded Mozzarella cheese and 1/4 cup grated Parmesan cheese. Place one half of ziti mixture in the bottom of a 2 1/2-quart casserole dish. Spoon Ricotta mixture on top. Cover with remaining ziti mixture and sprinkle with remaining shredded Mozzarella cheese. Bake at 400° for 20 to 28 minutes. Makes 8 servings.
Cream together the margarine and sugar until fluffy. Mix in the eggs and bananas. In another bowl, sift together the flour and soda. Add alternately with the buttermilk to the other mixture. Add the pecans. Pour into greased loaf pans. Bake at 325° for 40 minutes.
In a 9 x 13-inch square glass dish, spread 1 can of refried beans on the bottom evenly. Pit and mash the avocados; mix with the lemon juice with a dash of salt and pepper. Spread on top of the refried beans. Mix the mayo, sour cream and the taco seasoning well; spread on top of the avocado mixture. Chop the tomatoes, onions and olives and sprinkle alternately with the cheese on top of the sour cream mixture. Serve with taco chips. (Note: Long periods of refrigeration may cause sogginess.) Eat with the taco chips or just a spoon.
Saute broccoli and onion in 1/4 cup butter for 10 minutes. Combine soup, water and rice. Add broccoli mix. Stir in pieces of cheese. Bake 1/2 hour at 350°; stir before serving.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes. Remove from pans and cool completely. Frost with White Mountain Frosting. Sprinkle coconut between layers, top and sides of cake.
Cream oleo and sugars together. Add eggs and beat. Stir in applesauce and zucchini. Sift dry ingredients and add to egg mixture. Stir in orange juice, water and nuts. Pour into 2 greased, floured loaf pans. Bake at 350° for 60 minutes.
Saute onion and green pepper in butter. Stir in chicken, 1 cup cheese, sour cream, hot sauce and pepper. Roll biscuits out to 1/4 to 1/8-inch thick. Spread 2 tablespoons of mixture on each rolled biscuit. Roll biscuits up and seal by pressing dough together. Place biscuits in greased baking dish. Bake at 450° for 10 to 12 minutes. Combine soup and milk in saucepan. Heat and pour over rolls. Sprinkle remaining cheese over all. Bake for 3 to 5 more minutes.
Bring to boil the oleo and water. Remove from heat and add flour; mix. Add eggs, one at a time; mix. Spread dough on greased and floured cake pan. Bake at 400° for 25 minutes.
Mix all ingredients well. Place in loaf pan. Cover top lightly with catsup. Bake in 350° oven for 2 1/2 hours.
Combine first three ingredients in pan and cook until it makes a soft ball in cold water, then add last 2 ingredients and stir well into mixture. Beat until hardened.
Preheat oven to 375°. Grease jelly roll pan, 15 1/2 x 10 1/4-inch. In large mixer bowl, cream oleo; add salt and vanilla. Beat in sugar until light and fluffy. Add flour and continue mixing until well combined. Stir in chips and nuts. Pat dough into greased pan with hands. Bake 25 minutes or until lightly brown at edges. Cool in pan on wire rack. When cool, break with hands into pieces.
In a large pan, saute onions, garlic and green pepper in butter until soft. Add other ingredients. Cook on low heat for 20 minutes. Add your favorite meat, shredded, and cook very low for 45 minutes to 1 hour.
Melt butter in a 12 x 15-inch pan in 400° oven. Mix onion, garlic, basil and chilies into butter. Lay chicken on top of butter and seasonings. Bake, uncovered, about 45 minutes, add spinach to butter and seasonings, toss well. Cook pasta in boiling water for 13 minutes. Add to spinach mixture and cover cooked chicken with it. Sprinkle with cheese to serve.
Cream the first 6 ingredients together. Let stand 10 minutes and then add flour and cream of tartar. Mix well. This dough can be made into rolls, chilled and then sliced and baked. It can be chilled and then rolled out for Christmas cutouts. It can also be dropped by teaspoon and baked. Cookies can be decorated with nuts, cherries or colored sugar before baking. A great basic cookie recipe! Bake at 350° for 10 to 12 minutes.
Add carrots, onion and salt to boiling water. Cover and simmer until carrots are tender. Drain and save 2 tablespoons of cooking liquid. Add orange juice concentrate, lemon juice and cooking liquid. Stir. Heat again until vegetables are hot.
Cover top of ham with a thick layer of brown sugar. Pour juice of pineapple over ham and arrange pineapple on ham. Add ginger ale. Bake, covered, at 350° for 1 1/2 hours, basting at least 3 times.
Boil potatoes with skins until done. Cut into cubes after cooked. Cook bacon until crisp. Crumble over potatoes when done. Add chopped onion. Prepare Hidden Valley dressing according to directions and pour over all. Stir together and serve.
Combine potatoes and 1/2 cup melted butter. Stir soup, sour cream, onion, cheese, salt and pepper. Place in greased 13 x 9-inch baking dish. Combine cornflake crumbs and 1/2 cup melted butter. Sprinkle over top. Cover with foil. Bake at 350° for 20 minutes. Uncover and bake for 20 minutes more (until browned). Serves 12.
Leave sherbet at room temperature for about 30 minutes. Put in mixing bowl and add ginger ale. Chop with vegetable chopper until desired consistency. Pour into punch bowl and serve. Serves 20.
Mix hamburger meat and taco seasoning. Cook until brown and drain. Add sour cream and stir. Set aside.
Saute meat with green pepper and onion. Stir to cook and season with salt and pepper to taste. Add tomato soup. Let simmer 30 minutes.
Coat one side of each bacon slice half with cheese. Wrap each bread stick with one bacon slice half in spiral fashion, cheese side toward bread stick. Place on a microwave-safe plate lined with 3 paper towels. Cover with paper towel. Microwave on High for 4 to 6 minutes (until bacon is crisp), rotating plate halfway through cooking.
Melt oleo. Add graham cracker crumbs. Mix. Press into a 13 x 9 x 2-inch pan. Soften cream cheese. Mix cream cheese, Cool Whip and powdered sugar with mixer until smooth. Spoon over graham cracker. Top with cherry pie filling.
Combine in the order given. Fold in egg whites last. This is a sweeter than usual hotcake recipe; sugar can be reduced if desired.
In mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add to the pumpkin mixture and mix thoroughly. Spread batter in ungreased 15 x 10-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Frost with Cream Cheese Icing. Cut into bars.
Beat eggs, add mashed sweet potatoes. Mix dry ingredients together. Add to egg mixture. Add nuts and raisins. Add water slowly. Mix well. Bake at 350° for 1 hour. Bread will crack on top. This is good with cream cheese spread on after you slice it.
Brown beef and onion in 10-inch skillet; drain off fat. Drain and cut up tomatoes, reserving juice. Add water to juice to make 2 1/2 cups liquid. Add tomatoes, liquid, rice and taco seasoning to beef in skillet. Stir. Bring to boil. Reduce heat; cover and simmer until liquid is absorbed, about 25 minutes. Stir occasionally. Top with shredded lettuce and cheese before serving. Makes 4 to 6 servings.
Preheat oven to 375°. Grease 12 muffin cups. Cream together butter and sugar in large bowl. Peel ripe bananas and mash until no lumps remain. Blend egg into creamed sugar/butter mixture and then mix mashed bananas.
Slice the cukes thin and cover with cold water in which the salt has been dissolved to 1 gallon of water. Soak 8 days. Drain and rinse in cold water. Add the alum to cukes. Cover with water and boil 1/2 hour. Drain and cover with water. Add the ginger and boil 1/2 hour. Drain and add the remaining ingredients. Boil until clear, about 1/2 hour. Can.
Cut up onions and celery. Add about 1 tablespoon of water and cook in microwave until done. In greased casserole, put all ingredients. Bake at 350° for 20 to 30 minutes.
In bowl, combine meat, broccoli, cauliflower, tomato, carrot, cucumber and onion. Toss with dressing. Cover and chill several hours. Spoon mixture into pocket bread; sprinkle each with shredded cheese. Serves 8.
Arrange chicken pieces in a buttered 13 x 9 x 2-inch pan. Place a slice of Swiss cheese over each piece of chicken. Mix soup and wine; pour over chicken evenly. Sprinkle herb stuffing (dry) evenly over top. Bake at 350° for 45 to 50 minutes or until tender. Delicious with rice. Yields 6 to 8 servings.
Combine evaporated milk and dry milk; heat over low heat. Add remaining ingredients. Bake for 30 minutes at 350° in a casserole dish sprayed with nonstick cooking spray. Counts as 1 milk, 1 1/2 fats, 1 bread and 1 protein. Makes 2 servings.
Grind meat, then mix with meat stock, garlic, onion, chili powder, comino and salt to taste. Cook for 15 minutes. Stir in olives. Make a stiff mush by scalding cornmeal with boiling water and 1 tablespoon of salt.
Combine first 4 ingredients, blending well. Stir in applesauce; mix well. Roll out to 1/4-inch thickness. Cut with cookie cutters into desired shapes. Insert horseshoe wire shape into cookie shapes or put hole in with straw to hang. Let ornaments dry 4 to 5 days uncovered.
Mix. Store in tightly covered jar. Makes 2 cups mix. Use approximately 2 teaspoons per cup of boiling water.
Cream eggs and sugar. Add flour and soda. Mix well. Add pineapple, pecans and raisins. Grease and flour a 9 x 13-inch pan. Pour mixture in pan. Bake at 350° for 30 to 35 minutes.
Peel and chop. Mix oil and sugar. Add eggs, one at a time. Sift dry ingredients together and add to the other mixture. Add vanilla and nuts. Fold in chopped apples. Bake at 350° for 55 to 60 minutes.
Sift together dry ingredients. Add nuts, if used. Cream butter and sugar; add eggs and bananas. Add dry ingredients and vanilla only until flour is moistened. Bake in a greased 9 x 5-inch pan at 350° for an hour.
Mix sliced cucumbers, onion, peppers, garlic and salt. Cover with crushed ice; let stand 3 hours. Drain thoroughly.
Sprinkle dry soup mix onto large sheet of aluminum foil. Place meat on soup mix. Sprinkle with salt and pepper. Pour soup over meat. Add garlic. Seal foil. Place sealed foil on cookie sheet. Bake at 250° for 5 hours. (A super easy, super delicious roast that is good for family or company!) Serves 6 to 8.
Fry bacon until crisp. Remove from pan and chop. Discard all but 2 tbsp grease. Saute onion in this until tender. Heat milk, add slightly beaten eggs. Mix with remainder of ingredients. Pour into pie crust. Preheat oven to 425. Bake for 10 minutes. Turn the temp. down to 350 and continue baking until set and lightly browned on top, about 35- 45 minutes.
Slice green tomatoes 3/4-inch thick. Sprinkle with salt and pepper. Dredge with flour or dip in beaten egg and roll in cracker crumbs. Fry in small amount of butter, turning to brown on both sides.
Brown the ground beef and onion. Add chili powder, salt, garlic and blended tomatoes; simmer. Cook the macaroni and combine with meat mixture. Place in baking dish. Add grated cheese and pour mushroom soup over top. Heat in oven until cheese melts.