HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease 2 (9-inch) round layer cake pans. Line with wax paper, extending up sides of pans. Grease wax paper. Prepare brownies mix according to package directions for cake-like brownies, then pour mixture into prepared pans. Bake for 20 to 25 minutes or until top springs back when touched. Cool.
Add dry milk to warm water. Mix well. Set in a pan of hot water and stir in sugar. Stir to dissolve sugar. This is equal to 1 can of sweetened condensed milk.
Soak bread crumbs in milk. Add eggs, meat, onion and seasonings. Mix well. Form into loaf. Place in greased pan. Spread with sauce and bake at 350° for 1 hour.
Line casserole dish with chips. Layer chicken, 1/2 cup broth, soups, sliced Velveeta cheese, Ro-Tel tomatoes and more cheese if you like it cheesy. Finish with another layer of chips. Bake at 350° for about 25 or 30 minutes until bubbly and hot.
Boil lentils in salt water for 30 minutes. Add remaining ingredients and simmer for 30 minutes more.
Place sherbet in punch bowl. Pour in 7-Up and pineapple juice. Stir together and let sherbet melt.
Dissolve gelatin in boiling water. Add apricot juice and mix well. Chill until jelly-like consistency, then fold in the cottage cheese, walnuts, cherries, apricots and last add the whipped cream. Pour into lightly oiled 1 1/2-quart mold and chill until well set. Unmold to serve. Makes at least 8 servings.
Bring to boil vinegar and tomato juice. Add jello and stir until dissolved. Cool and add remaining ingredients. Pour into mold or clear flat glass dish. Chill until set.
Melt 1 stick margarine in 9 x 13-inch pan. Layer rest of ingredients in order given. Top with other stick of margarine that has been melted. Bake at 350° for about an hour or until golden brown on top. Top with spoonful whipped cream or serve with a scoop of ice cream. Servings: 10 to 12.
In large casserole dish, combine water and uncooked rice. Stir until rice is evenly mixed in dish. Place chicken in liquid. Cover chicken and rice with cheese. Cover with aluminum foil. Cook at 350° for 45 minutes to 1 hour. Serves 4.
Cut meat lengthwise, but not in two. Pound until meat is 1/2 inch thick. Cook bacon until limp. In bacon drippings, cook onion and green pepper until tender. Stir in rest of ingredients. Cook until thoroughly heated. Spoon mixture into center of tenderloin. Wrap bacon around tenderloin and secure with a toothpick. Bake in covered roaster for 1 hour. Serves 4.
Chill several hours or overnight. Keeps well in the refrigerator, if you can keep the family out of it. It is a real favorite of everyone who has tried it.
Heat water and beans to boiling in Dutch oven. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Add enough water to cover beans, if necessary. Heat to boiling. Reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients. Cover and simmer until beans are tender, 50 to 60 minutes. (Add small amount of water, if necessary.) Serves 4.
Break tuna into chunks and mix with soup, Tastee dressing and salt. Fold mixture into cooked noodles; pour into 2-quart casserole. Top with bread crumbs and sprinkle with a little paprika.
Combine cocoa, sugar, syrup, cream, salt and butter in heavy saucepan. Cook medium heat, stirring constantly, about 15 minutes, until the mixture comes to full rolling boil. Boil hard for 3 minutes, stirring constantly. Remove from heat - add vanilla. Cool - pour into jars - cover - refrigerate.
Drain green beans and cut up bacon. Mix all ingredients together and bake in a covered casserole dish 3 to 4 hours at 250° or can be put in a crock-pot on low all day.
Blend sweetened condensed milk and lemon juice until thick. Add pineapple and nuts. Fold in Dream Whip. Pour into graham cracker or vanilla wafer crust.
Combine everything in an airtight bowl or jar (I prefer glass). Refrigerate overnight so the flavors marry. Serve with warm tortilla chips.
Mix in blender. Pour over breadsticks in 8 x 8-inch pan. Stir every 1/2 hour. Bake for 2 hours at 200°.
Mix dry ingredients; add nuts and fruit and mix well. Combine beaten eggs with pumpkin, oil and water. Pour into dry ingredients and blend until just mixed. Pour into 2 large greased and floured loaf pans to bake. Bake at 350° until loaves pull away from sides of pans. If batch is doubled, use a 29-ounce can of pumpkin and 1/4 cup more of flour.
Wash beans well in cold water. Place in casserole dish. Sprinkle with garlic salt and brown sugar. Cut bacon in 1 1/2-inch pieces. Place on top. Bake 30 to 40 minutes in 350° oven.
Slice cake to make two layers. Mix cream cheese frosting with vanilla cool whip. Spread bottom layer with frosting mix. Spoon some pie filling on bottom layer. Stack top layer on, then repeat process, covering entire cake with frosting mix. Pour remaining pie filling into center of cake.
Shred cabbage, onion and pepper. Add celery and pimentos. Sprinkle sugar on top; do not stir. Bring other ingredients to a boil. Pour while hot over the veggies. Cover, without stirring; refrigerate for at least 4 hours. The older it gets, the better. Serves 12 to 14.
Grease 2 (9-inch) round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper. Prepare brownie mix as directed for cake-like brownies. Pour into pans. Bake at 350° for 20 minutes or until top springs back when touched. Cool.
Boil the shrimp. Cut the bell pepper, celery and onions. Grind all together. Use salad dressing on top.
In large frying pan melt butter, add chopped onion and simmer until starts to brown. Add can tomatoes with 1 tablespoon sugar. Add salt and pepper to taste. When hot add 6 - 8 slices cheese. When cheese is melted pour in eggs. Stir until egg is cooked. Serve on toast. Can add more egg if need to stretch out amount needed.
Combine flour, sugar, salt, soda, baking powder and cinnamon in a large bowl; add other ingredients and mix well. Bake in greased and floured loaf pan for 1 hour at 350°. Makes 2 loaves.
Cream butter, sugar and eggs, 1 at a time, then add flour. Stir in vanilla. Combine fruits and nuts in 2 tablespoons flour. Stir into batter. Pour batter in a 10-inch tube or Bundt pan, sprayed with Pam. Cook at 325° for 1 1/2 hours. Cool for 10 minutes.
Line bottom of 9 x 13 pan with whole graham crackers. Mix pudding according to package directions; add Cool Whip and cream cheese. Pour this mixture evenly over graham crackers. Add another layer of graham crackers; top with fudge frosting that has been slightly melted in microwave. Refrigerate and enjoy.
Sift flour and salt together. Cream brown sugar and butter. Sift together all ingredients except vanilla, then add vanilla.
In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve.
Mix all ingredients together. Use 1/2 cup mix per 1/2 cup of hot water.
Melt butter and stir into stuffing. In an oblong casserole dish (about 12 x 6-inch), sprinkle about 1/3 of stuffing on bottom. Top with half the chicken. Mix one of the soups with 3/4 can of chicken broth. Pour over chicken. Sprinkle 1/3 stuffing. Top with remaining chicken. Mix other soup with 3/4 can of broth. Pour over chicken. Top with remainder of stuffing. Bake, uncovered, for 30 to 35 minutes in 350° oven.
Prepare cake mix as directed on box. Pour half of batter into 9 x 13-inch pan, greased and floured. Bake 15 minutes at 350°. Melt oleo, caramels and condensed milk. Mix well and spread on cooled cake. Put chocolate chips and pecans over top. Then spread remaining batter over that. Bake for 20 minutes more.
Saut the onion, celery and bell pepper in skillet sprayed with nonstick cooking spray. Cook on medium heat until tender. May have to add a little water. Brown ground beef and drain. Add onion, celery and pepper to ground beef. Salt and pepper to taste. Mix and put in casserole dish. Top with sliced cheese. Mix cream of mushroom soup or celery soup with milk. Add mixed vegetables. Pour over cheese. Cook in oven at 350° until soup is hot.
Place flour and salt in mixing bowl. Add Crisco and cut in with pastry blender. Add water carefully and stir with fork until mixture just holds together. Roll out on slightly floured board or pastry cloth. Makes 2 pie crusts.
Saute meat and onions in cooking oil until done. Add chili powder, salt, worcestershire sauce, tomatoes, and beans. Pour into greased 9-inch x 13-inch pan. Follow directions for cornbread and pour over mixture. Bake at 400° for about 20 minutes, or until cornbread is done.
Cut up chicken. In large bowl, combine hot sauce and wine. Marinate chicken pieces 3 to 4 hours in refrigerator. Combine dry ingredients in bag. Heat 2 cups of oil in large frying pan. Take chicken and coat with flour mixture. You can double coating by dredging back in liquids mix and then going back to flour.
Cook cauliflower and broccoli in boiling salted water until slightly underdone. Drain and set aside. Melt 4 tablespoons butter in 1-quart saucepan. Stir in flour and blend well. Gradually add milk, stirring constantly until thickened. Add Cheddar and Parmesan and salt and stir over low heat until cheese melts. Place vegetables in ungreased 4-quart casserole dish and sprinkle with chopped ham. Pour cheese sauce over all. Make a border of buttered crumbs around edge of casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until crumbs are lightly browned. Serves 10 to 12.
Spread 1 tablespoon cream cheese on each tortilla. Top with 2 process cheese food slices and 2 or more ham slices. Roll up tightly. Wrap each securely in plastic wrap. Refrigerate. Cut each roll into 6 pieces; secure ends with toothpicks. Serve with salsa or picante. Makes 24 servings.
Combine chocolate and butter in a heavy saucepan. Place over low heat, stirring constantly, until melted. Add sugar, stirring until combined. Remove from heat and cool 5 minutes. Stir in the eggs and vanilla. Combine flour and salt; add to creamed mixture, stirring well. Stir in 1 cup walnuts.
Combine sugar, cornstarch, salt and oil. Add Karo and water; stir until mixture boils rapidly. Boil to 252° or until, when tested in cold water forms a fairly hard ball. Add vanilla. Pour into large platter lightly oiled with mazola; gather taffy into ball and pull. When light in color and hard to pull; cut in 1/4ths. Pull each piece into long strand, 1/2 inch thick. With buttered scissors snip into bite-size pieces. Wrap in wax paper.
Combine sweet potato paste with sugar, cinnamon, allspice and salt. Add eggs. Mix milk and butter; stir into potato mixture. Mixture will be fairly liquid. Pour into unbaked pastry shell. Bake at 350° for 40 to 45 minutes. Makes 6 to 8 servings.
*Use 1 cup of the sugar over fresh berries; let set 15 minutes.
Melt shortening. Add sugar; cool. Add eggs, one at a time, beating well after each. Add other ingredients; blend well. Pour into greased 11 x 15 x 3/4-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares when almost cool.
Grease 9 x 13-inch pan. Open rolls (do not separate). Place in pan and extend over the sides. Combine the cream cheese, sugar, vanilla and egg. Place mixture on rolls and fold sides to middle; pinch closed. Bake at 350° for 30 minutes. Before serving, sprinkle with powdered sugar.
Sift together flour, baking powder, salt and soda. Cut in butter until mixture is mealy. Stir in buttermilk. Knead lightly on slightly floured board. Roll out; cut and bake at 450° for 12 to 15 minutes. Makes 8 large biscuits.
Mix sugar, cocoa, milk and butter in pan on low heat and boil for 1 1/2 minutes. Mix oats, peanut butter and vanilla in mixture. Drop on wax paper and cool.
Mix Kool-Aid by package directions. Add juice and pineapple. Makes 2 gallons.
Mix ingredients together. Pour in unbaked pie shell. Bake at 350° for 50 to 60 minutes or until done.
Cook sausage, breaking it up, and drain. Mix all ingredients. Put in a 7 x 12-inch pan and refrigerate overnight. Bake at 350° for 35 minutes. Let rest for 10 minutes prior to cutting. A little of Tony Chachere seasoning can be added. This recipe can be altered by using more bread and/or less cheese with same results.
Combine all of the ingredients in an 8 to 10-cup rice cooker. Do not add water. Turn on cook cycle. When the cycle is over, keep on the warm cycle for at least 30 minutes. Do not attempt to cook this in a smaller rice cooker. Makes about 8 servings.
Unroll crescent rolls and press on cookie sheet. Bake at 350° for 6 to 8 minutes. Let it cool. Cream together cream cheese and mayo. Mix with dill weed and garlic powder. Spread on crust. Top with raw vegetables.
Remove the broiler pan with rack from the oven. Have a shallow 2-1/2 quart baking dish ready.
Microwave oleo and marshmallows in large bowl on High 1 minute (or until marshmallows melt). Add cereal; mix quickly. Press into bottom and sides of lightly buttered pie plate. Cool.
Saute onions in oil. Cook green beans until soft. Place eggs, onions, beans, pepper and wheat germ in bowl of food processor and process until smooth. Refrigerate.
Peel and slice potatoes; cook. Dice onion finely. Slice eggs. Mix all ingredients together. Sprinkle with paprika.
Cut fat into flour and salt. Add water; mix lightly. Form into a ball; roll out on floured surface. Line a 9-inch pie plate.
Saute Prosage, celery and onion until transparent. Mix in rice and eggs. Remove seeds and stem from peppers and parboil them for 5 minutes. Set peppers in a greased casserole and fill with rice mixture. Don't crowd peppers as they will swell some in baking. If there is some rice mix left over, it can be placed in between peppers. Top with French fried onion rings that come in a can.
Melt butter and stir in flour to make a paste. Place 3 slices of bacon in bottom of pan; cover with onion and crumbled bay leaf. Place fish on top. Spread flour paste and butter on fish; sprinkle on bread crumbs and place remaining bacon, sliced, on top. Bake 35 to 45 minutes at 375°.
Grease bottom and sides of a 9 pie pan. Combine flour, baking powder, salt, pudding, butter, egg, and milk. Beat for 2 minutes. Pour into pan. Place peaches on top of batter. Combine cream cheese, sugar and reserved peach juice, beat 2 minutes. Spoon to within 1 inch of edge of batter. Mix sugar and cinnamon, sprinkle over cheese. Bake 350° for 30 - 35 minutes.
In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours. Top with cherry pie filling before serving. Serves 6.
Add to sugar/shortening mixture. Add 2 c. berries and pour into square greased pan.
Combine sugar, margarine, syrup and salt and boil 5 minutes. Add soda and vanilla and pour over popcorn, stirring thoroughly. Put on lightly greased cookie sheets and bake for 1 hour at 200°. Turn every 15 minutes.
Place in saucepan; bring to boil. Lower heat. Cook until water is absorbed, about 10 minutes. Fluff with fork; add 2 tablespoons oleo. Pour gently on platter. Place chicken strips in mound on top. Sprinkle with parsley flakes.
In a 9 x 13-inch cake pan, mix nuts and coconut in bottom of pan. Prepare cake mix according to box directions. Pour batter on top of nuts/coconut. Melt margarine and mix with cream cheese. Add powdered sugar and pour over batter. Bake at 350° for 45 to 55 minutes or until done.
Sift together flour, salt, baking soda, baking powder, nutmeg, cloves, ginger and cinnamon. Cream margarine with sugar and molasses until fluffy. Beat in egg yolk and then add flour mixture. Roll out dough 1/4-inch thick. Cut with cookie cutters and bake at 350° approximately 12 to 15 minutes. Top with gingerbread frosting after cooled.
Cook onion in small amount of oil until tender, not brown. Add ground beef and seasoning. Brown lightly. Drain. Add okra, green beans, corn and tomato soup. Bake into 1 1/2-quart casserole dish. Bake at 425° for 20 minutes.
Mix the first 3 ingredients. Add milk slowly. Put on medium heat; stir occasionally. When it forms a soft ball in cold water, remove from heat. Add 1/2 stick butter and the vanilla. Stir until mixture begins to thicken. Pour into buttered dish. Let set 10 minutes.
Prepare crust by mixing together ingredients, press firmly into bottom of 9 x 13-inch pan. Chill 15 minutes.
Place drained broccoli into 1 1/2-quart casserole. Mix soup, mayonnaise, cheese, pimento and lemon juice. Pour over broccoli. Top with crushed crackers. Bake at 350°, uncovered, for 35 minutes.
Mix Russian dressing, preserves and onion soup together; marinate chicken overnight, turning occasionally. Bake 1 1/2 hours at 350°, covered; turn once. Serve with rice.
Place sherbet in bowl; stir until smooth. Stir in 1/2 of Cool Whip until well blended. (For more intense orange color, stir in a few drops of red and yellow food coloring.) Spoon into crust. Sprinkle with chopped Oreo cookies, pressing firmly into sherbet. Cover with remaining Cool Whip. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving. Garnish with finely chopped Oreo cookies and candy pumpkins if desired. Store leftover pie in freezer. Makes 8 servings.
In large bowl, beat eggs at high speed until thick and light. Combine sugar and oil. Beat into eggs. Stir together flour, cinnamon, baking soda and salt. Add to egg mixture along with vanilla. Stir in walnuts.
Brown ground meat; set aside. Place chopped cabbage into a greased 4-quart casserole dish. Pour ground meat over cabbage. Pour the undiluted soup over the meat. Cover. Bake for 45 minutes at 325°.
Melt cream cheese and 1/2 cup margarine together. Saute onions, green pepper, celery and mushrooms in remaining margarine. Add shrimp. Saute until shrimp are pink. Add crabmeat, soup, rice and seasonings. Mix well. Stir in cream cheese mixture. Spoon into shallow 3-quart casserole dish. Top with shredded cheese and crackers. Bake at 350° for 30 minutes. Serves 8.
In Dutch oven, saute celery, onion, carrot and green pepper in margarine. Stir in 4 cups broth, tomatoes, curry powder, salt, pepper and sugar. Bring to a boil. Reduce heat and simmer until tomatoes are tender. Combine flour and 1/4 cup broth. Stir into soup until thickened. Makes 2 quarts.
Mix ingredients together. Store in a dry place. To use, put 2 or 3 teaspoons of mixture per 8 ounces of hot water.
Stir together flour, soda, cinnamon, nutmeg, allspice and salt; set aside. In large bowl beat at high speed thoroughly with sugar, oil and eggs. Stir in flour mixture alternately with buttermilk. Mix just until blended. Stir in vanilla. Fold in prunes and pecans. Turn into greased 13 x 9 x 2-inch pan and bake in center of 325° oven about 1 hour or until pick inserted comes out clean. Cool pan on rack. Spread with topping. Cut into squares to serve.
Mix sugar, figs and jello. Stir well. Cook over low heat until mixture bubbles. Cook from 45 to 55 minutes. Stir often. Put in sterilized jars and seal.
Combine yellow cake mix, egg whites, water and fat-free mayonnaise in a large bowl. Beat on low speed with electric mixer until blended. Add cinnamon, allspice, ginger and nutmeg. Beat on high speed 2 minutes.
Preheat oven to 450°. Grease muffin tins well (pour Wesson oil in one well of tin, use paper towel, dip and grease other wells). Mix yeast in warm water in large bowl. Add egg and other ingredients. Mix by hand with wooden spoon. This is a very soft, gooey dough. Fill muffin tins about 3/4 full and bake at 450° for 10 to 12 minutes or until light brown on top. Excess dough can be stored covered in refrigerator for up to 4 weeks.
Combine first seven ingredients. Mix well. Roll in chopped nuts. Serve with snack crackers.
Brown Pork, then add all other ingredients. Cook on low for 4 hours. Serve over any of your favorite mexican food or with a flour tortilla.
Cook macaroni; let cool. Mix all other ingredients with macaroni. Stir well. Let sit in refrigerator overnight and serve.
Cream sugar with shortening. Add eggs, beaten, then add molasses. Sift dry ingredients together. Add alternately with liquids. Drop from spoon onto ungreased cookie sheet. Bake 10 minutes at 375°.
Cream butter and sugar. Add eggs and beat well. Add pineapple juice and milk and mix well. Add pineapple chunks and bread cubes. Fold in carefully. Pour into 2-quart casserole dish and bake at 350° for 1 hour. Can be made ahead and put in refrigerator overnight.
Sift flour, baking powder and salt together. Melt butter, remove from heat and stir in rest of ingredients. Spread into 13 x 9-inch pan which has been greased and floured. Bake at 350° for 30 minutes. Do not overbake.
Place cooked macaroni in a 2-quart casserole dish. Add milk and cubed cheese. Let stand in a warm place for 30 minutes. Add eggs; stir well and dot with butter. Bake at 350° for 35 minutes.
Combine margarine and sugar; beat until smooth. Add egg whites and vanilla; beat. In separate bowl, combine flour, oat bran and baking soda. Add flour mixture and yogurt to margarine mixture. Beat just enough to mix well. Coat an 8 x 4-inch loaf pan with nonstick cooking spray. Bake at 350° for 55 minutes. Let sit for 20 minutes. Cool on wire rack.
Sprinkle steaks lightly with salts and peppers. Place in skillet one pat of butter for each steak. On medium heat, fry on each side until lightly brown. Place chopped onion and parsley on top of steaks. Pour in about 1 tablespoon of wine for each steak. Cover and simmer until cooked to your taste.
Beat together egg and water. Add flour until you have a stiff dough. Roll in wax paper and put in freezer. Chill through and through. Roll out paper thin and cut into dumplings. Dry out overnight or 1 1/2 hours in refrigerator. Drop a few dumplings at a time into the broth. Have broth at a rolling boil.
Brown chops (no grease). Take out of pan. Add 1/2 cup water to drippings. Add cream of celery soup. Place chops in baking dish. Cover with sauce. Cover with foil and bake at 325° for 25 minutes.
Layer a 9 x 13-inch plate with graham crackers. Slice strawberries and bananas on top. Mix Cool Whip and yogurts; layer on top of pie. Let chill.
Place in bottom of 13 x 9-inch pan. Bake at 375° for 10 minutes.
Moisten dry ingredients with part milk. Add to remaining milk and cook about 8 minutes. Blend in beaten egg yolks and butter. When well blended and thickened, add 1 teaspoon vanilla. Cool and place in baked crust. Add meringue made of egg whites, confectioners sugar and vanilla. Place on top of pie with fork to form peaks. Bake meringue in slow oven until browned.
Place all ingredients in a greased oblong pan. Mix well. Make sure it is covered. Bake at 375° for 1 hour.
Fry onions and/or garlic until transparent. Add shrimp and cook until they turn pink. Add olives, wine, lemon juice and Feta cheese. Put in casserole and bake in 350° oven until hot. Do not cook too long. Do not want to melt Feta cheese.
Heat oven to 350°. Coat 8-inch square baking pan with vegetable cooking spray; set aside. Mix thoroughly the milk, applesauce, flour, sugar, 2 tablespoons of cocoa, baking powder and salt. Spread evenly in pan.
You should be able to find the soy sauce, rice wine, and dashi in the Asian section of the grocery store.
Heat oven to 375°. Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place sausages on shortest side of each triangle. Roll up from shortest side to opposite point. Bake on ungreased cookie sheet for 12 to 15 minutes until golden brown. Makes 48.
Fry meat and onion in skillet, adding garlic salt to taste. Drain well.
In a large pot, heat olive oil over moderately high heat and cook onion, celery, bay leaf, thyme and rosemary, stirring occasionally until onion and celery are translucent. Add minced garlic and cook for 1 minute. Add carrots, red potatoes, beans, stock and 5 cups water; bring soup to a boil. Reduce heat and simmer soup covered for 1 1/2 to 2 hours or until beans are tender. Stir in the wine and additional stock or water to achieve desired consistency. Remove bay leaf. In a blender, puree 2 cups of the soup until smooth and stir into soup. Adjust seasoning with salt and pepper and stir in parsley. Serve soup with Parmesan. Yields 10 to 12 cups.
Mix dry ingredients in a 9 x 13-inch pan. Make holes and pour in mixed oil, vinegar and vanilla. Pour over all water. Mix well. Bake at 350° for 30 to 35 minutes.