HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the ingredients and place in a greased casserole. Bake at 350° for 25 minutes. Remove from oven and add 1 cup more of Cheddar; sprinkle with paprika. Return to oven and bake until cheese melts. Garnish with more green onions and bacon bits, if desired.
Bake cake according to directions in 2 layers. Break 1 cake layer in small pieces in bottom of punch bowl. Mix pudding with milk. Put 1/2 of pudding on first layer of cake. Slice 2 bananas on pudding, 1 can of pineapple, 1 can of pie filling and 1/2 of coconut. Repeat all layers. Put Cool Whip on top. Sprinkle with coconut and nuts. Refrigerate overnight.
Mix gelatine and water in small pan. Heat until dissolved and set aside. Soften cream cheese; add sugar. Beat well. Add milk, vanilla and lemon juice to taste. Add gelatine and fold in Cool Whip. Spray mold with Pam. Will set in 2 hours. Decorate with fresh strawberries or peaches (canned). Very good.
Brown beef strips in butter. Remove from skillet. Drain mushrooms, reserving liquid, and saute in drippings in skillet. Remove from skillet. Into drippings, stir flour and soup mix. Gradually add water and mushroom liquid, blending well and stirring until thickened. Return meat and mushrooms to skillet, cover and simmer, stirring from time to time, for about 20 minutes, or until meat is tender. Blend in sour cream and serve over hot egg noodles or boiled potatoes. Serves 6.
Mix flour, baking powder and salt in a bowl. Mix together the water, oil and milk. Slowly add to the flour mixture. Coat and fry vegetables in hot oil.
Combine softened cream cheese and butter in a medium mixing bowl. Beat at medium speed of an electric mixer until smooth. Add flour and beat at medium speed until smooth. Shape pastry into 24 (1-inch) balls. Place each ball into an ungreased miniature (1 3/4-inch) muffin pan. Press dough onto bottom and sides to form shells. Set aside. Combine chopped broccoli and remaining ingredients in a medium bowl, stirring well. Spoon broccoli mixture evenly into shells. Bake at 400° for 25 minutes or until set and lightly browned. Yield: 2 dozen.
Cream butter and sugar well and add egg. Blend well; add sifted dry ingredients alternately with milk. Turn into greased cake pan or heavy skillet (batter will be very stiff). Bake at 450° for 12 minutes. Cool and split. Spoon your favorite fruit or berries between layers and add whipped cream.
Cream shortening and sugars together. Then add vanilla and eggs. Beat until fluffy. Add flour, soda and salt. Mix in M&M's.
Mix pumpkin (recipe on can). Pour mixture into a 9 x 13-inch pan. Sprinkle cake mix on pie filling. Pour melted butter on top of cake mix. Bake at 350° for 50 minutes until golden brown. Serve with Cool Whip.
Mix all ingredients thoroughly. Pour into prepared pie shell. Sprinkle with slivered almonds. Chill. Yield: 1 pie.
Blend butter, peanut butter, sugar, salt, eggs and vanilla. Add dry ingredients (which have been sifted together) to butter mixture; stir in coconut. Spread in an 8 x 12-inch pan which has been rubbed with Crisco. Bake in a moderate 350° oven for 25 to 30 minutes. Cut in strips while still warm and roll in confectioners sugar.
Heat oven to 325°. Combine oats, sugar, flour, salt and baking powder. In separate bowl, whisk egg, butter and vanilla. Add to dry ingredients. Stir, then add almonds and mix well. Line a cookie sheet with foil (very important). Spray with cooking spray. Drop level teaspoons of dough 3-inches apart. Flatten slightly. Bake until golden, 9 to 10 minutes. Cool completely, then peel from foil.
Cream the butter and sugar. Add eggs and bananas. Mix with electric beater until smooth. Add rest of ingredients and mix well. Pour into greased loaf pans 2/3 full and bake at 350° for approximately 50 minutes. Cool and sprinkle with powdered sugar.
Heat oven to 400°. In pie crust, add the pie filling. Combine sugar and cinnamon in a small bowl. Separate each biscuit into two sections. Dip each section in butter, then in sugar-cinnamon. Arrange on top of filling. Bake 18 to 20 minutes, until golden brown. Serve warm.
Roll dough out on pizza pan. Sprinkle with sesame seed and bake until brown. Cool. Layer mayonnaise, basil, Swiss cheese, turkey, bacon and Monterey Jack cheese and top with tomatoes. Bake at 350° until cheese is melted well.
Sprinkle quail with salt and pepper and flour inside and out. Brown on all sides in butter in hot cast-iron pan. Add water, mushrooms and flakes. Cover and simmer 30 minutes. Thicken with cornstarch.
Combine all ingredients. Toast loaf bread on only one side. Add leaf of lettuce. Spoon on salad. Cut sandwich in half and serve.
Melt butter. Stir in cocoa and powdered sugar. Stir over low heat until blended. Add vanilla. Spread over peanut butter mixture. Cut into squares.
Cream together shortening, sugar and vanilla. Add eggs; beat until fluffy. Sift flour; measure and add salt, soda and baking powder. Sift again. Add dry ingredients alternately with milk; stir until smooth. Chill dough. Roll out 1/8-inch thick on floured board. Cut and place 1-inch apart on cookie sheet. Put filling in center and seal with top. Bake at 400° for 10 to 12 minutes.
Put potatoes in a 9 x 13-inch pan. Sprinkle onion and Tony Chachere on top. Put melted butter on top. Melt Cheez Whiz, sour cream and soup together. Pour over top of potatoes. Mix remaining melted butter with cornflakes and spread over top. Bake at 350° for 1 hour.
Mix everything but chocolate chips and syrup. Split batter in 1/2, put chips in one half and syrup in other 1/2. Put chocolate chip mixture in a well greased bundt pan, layer syrup mixture on top and swirl. Bake at 350° for 45 to 60 minutes.
Mix and bake at 375° until done. (If you like spicy, use jalapeno Cheez Whiz.)
Preheat oven to 375°. In large bowl, toss sugar with flour, cinnamon, nutmeg and salt. Mix well. Sprinkle apples with lemon juice. Add apples and nuts to sugar mixture; toss gently to combine. Set aside.
Preheat oven to 375°. Melt margarine in small saucepan. Coat bottom and sides of ungreased 12-cup fluted tube pan with 2 tablespoons of the melted margarine. Sprinkle 3 tablespoons of the nuts over bottom of prepared tube pan. Add remaining nuts, brown sugar and water to remaining melted margarine. Heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits. Cut each biscuit in half and shape into a ball. Place 20 balls in bottom of prepared tube pan. Drizzle half of the caramel sauce over balls. Repeat layers. Bake at 375° for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and remove from pan.
Wash fresh blueberries. Mix sugar and water and therm-flo until dissolved and then bring to boil. Stir until thick and clear. Add to berries and mix until berries are coated. Put into pint or quart jars and can in hot, boiling water, 10 to 12 minutes.
Beat all ingredients together until well mixed. Pour into 2 buttered and floured 8 inch round cake pans. Bake at 350° for 35 minutes until toothpick comes out clean. Let cool and cover with icing (recipe to follow).
Pre-fry mushrooms until half done, then add sour cream, tomato paste, paprika and the garlic. Cut meat across the grain in squares (approximately 1-inch). Heat meat with butter and onion in skillet until meat is slightly brown. Stir in flour; add sherry. Cook, stirring constantly, until sauce boils and thickens. Season with salt and pepper.
Chop cabbage and onions and refrigerate. Melt margarine in 9 x 15-inch baking pan. Add crushed noodles, sesame seed and almonds. Toss and toast until brown in 350° oven.
Combine the first 4 ingredients in a large bowl. Stir in sugar, then add carrots, apples, pecans, coconut and raisins. Combine and add to dry ingredients the eggs, vanilla and oil. Stir just until moistened. Spoon batter into greased muffin pan, filling 3/4 full. Bake at 375° for 18 to 20 minutes, or until golden brown. Makes 2 dozen.
Sift together into bowl 2 tablespoons flour, 3/4 cup sugar, nutmeg and salt. Add sour cream; beat well. Add egg, and vanilla. Beat until smooth. Add diced apples. Place in pie shell. Bake for 45 minutes at 350° to 375° or until apples are done. Remove from oven. Mix 1/3 cup sugar, 1/3 cup flour, cinnamon and butter. Sprinkle mix over top of pie and bake 10 minutes longer.
Brown hamburger meat with onion and green pepper. Drain. Add Ragu sauce, mushrooms and pepperoni. Cook noodles and drain. Mix noodles with hamburger and sauce mix. Pour into long pan or dish. Sprinkle cheese over top. Bake at 350° until melted.
Cover a pecan with 1/2 of a caramel. Put in 300° oven for a few minutes to allow the caramel to melt. Take out and put 1 square from a small Hershey bar on top. Pop back in oven and let that melt. Set out for a little while, eat and you will want another.
Saute onions, green peppers and green onions. Add remaining ingredients. Cook in crock-pot on low all day until hot and bubbly.
In a mixing bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture with milk. Stir until smooth. Stir in raisins. Spread in greased 8-inch square baking pan. Combine brown sugar and cold water; pour over batter. Bake at 350° for 40 minutes or until golden brown. Serve warm.
Add a few drops of blueing, put in a quart can and fill with water. Have sparkling clean windows!!
Mix all together and bake in casserole dish at 350° for 45 to 60 minutes or until bubbly.
Cut chicken into 1-inch pieces on cutting board; set aside. Heat 3 inches of oil in large, heavy saucepan over medium-high heat until oil registers 375° on deep fry thermometer. Adjust heat to maintain temperature.
Spray an 8 x 8 x 2-inch pan. Line pan with waxed paper. Spray paper. Sift together flour, baking powder, salt and baking soda in a small bowl. Beat together butter and sugar in medium size bowl until light and fluffy. Add eggs and vanilla and beat lightly. Stir in dry ingredients. Fold in zucchini, walnuts and half the chocolate chips. Put rest of chips on top. Bake in a preheated 350° oven for 40 minutes or until done. Check after 30 minutes, if darkening too quickly. Cover loosely with foil. Cool in pan on rack. When completely cool, loosen edges with knife; invert onto plate. Remove waxed paper. Invert again onto serving plate. Cut into 16 (1-inch) squares. Makes 16 servings at 206 calories per serving.
In a medium saucepan combine brown sugar, cornstarch and water. Bring to a boil over medium heat; stirring constantly. Remove from heat; stir in peaches and lemon juice. Spoon mixture in 1-1/2 quart round baking dish. Heat oven to 350°.
Preheat oven to 400°. Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer. Shape into 6 patties. Bake at 400° until brown, about 10 minutes. Baste with remaining 1/4 cup of the beer. Continue baking for an additional 10 to 15 minutes, until done.
Layer lettuce, pepper, pickles, onion and peas. Mix mayonnaise and sugar and spread over peas. Add layer of eggs and layer of cheese. Top with bacon bits. Refrigerate 8 to 12 hours before serving.
Measure dry ingredients into small bowl and set aside. Measure the remaining ingredients into a blender and blend well. Then add cornmeal mixture. Blend only until mixed, not a minute more. Pour into buttered 8-inch pan or muffin tins. Bake at 450° for 20 minutes.
Mix the sugar, oleo and oatmeal together. Press into 9 x 13-inch pan. Bake 12 to 15 minutes at 350°. Melt the chips and peanut butter over slightly cooled bars. Spread.
Heat oven to 350°. Grease and flour a loaf pan (9 x 5 x 3-inches or 2 small ones). Mix 1 cup sugar, shortening, eggs and vanilla. Cream well. Stir in flour, baking powder, baking soda and salt. Stir in apples and nuts. Spread in pan. Mix 1 tablespoon sugar and the cinnamon. Sprinkle over the batter. Bake until it tests done, 50 to 60 minutes. Immediately remove from pan and thoroughly cool. Store tightly covered.
Dissolve yeast in water. Add other ingredients. Put into greased bowl or container, cover and refrigerate. Take amount out as needed and roll out biscuits. Bake in at least a 425° oven. Remaining dough will keep for several days.
Heat the oven to 350°. Stir chopped peanuts, flour, oats, brown sugar, baking soda, salt and egg in a large bowl. Stir in margarine with a fork until mixture is crumbly. Press in an ungreased pan, 13 x 9 x 2-inches. Bake 10 minutes. Spoon Marshmallow Creme over hot layer. Let stand 1 minute; spread evenly. Drizzle topping over cream. Sprinkle with 1 1/4 cups nuts. Bake until golden brown, about 20 minutes. Let stand until cool, then loosen edges from side of pan with knife. Cut into bars with wet knife.
Saute chopped onion and chopped green onion (tops and all) in margarine, until onions are soft. Add corn and crabmeat. Warm through. Add half and half; bring to a boil. Remove from heat. Serve.
Cut deep slits in top & bottom of the roast. Mix spices together and put a spoonful in each slit. Cover loosely and bake in oven overnight at 200°. Take roast out and pull meat apart with forks. Add 1/2 cup water, cover and bake another 2 - 4 hours at 200°.
Cream the first 4 ingredients together. Beat in the egg and vanilla. Sift together the flour, baking soda and salt and add to creamed mixture to make dough. Shape into 1-inch balls and place in ungreased 1 1/2-inch muffin tins (or lined with papers). Don't spread dough in cups. Just sit ball in. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from oven and immediately press in peanut butter cup in center until only top of peanut butter cup shows (one 10 ounce box cups). Let cool in tins 10 to 15 minutes, then remove. Freeze or store in airtight containers. Makes 40 cookies.
Brown beef and onion; drain. Add remaining ingredients, except cheese. Simmer for 15 minutes. Ladle into bowls; top with grated cheese. Serve with Frito chips. Wonderful on a cold winter day!
Mix cooked rice with cooked broccoli, cheese and soup. Bake for at 350° for 30 minutes.
Pour fruit and juice in oblong pan. Sprinkle dry cake mix on fruit. Drizzle butter over top. Sprinkle with coconut and nuts if desired. Bake at 350° for 1 hour until top is golden brown.
Combine pineapple and marshmallows; let stand in refrigerator for several hours, then fold in Cool Whip or whipped cream. Refrigerate.
Cook noodles; drain. Set aside. Cook all other ingredients (but cheese) in skillet until done. Put half cheese on top of noodles. Top this with ground beef mixture, then cheese on top of this. Pour can of cream of celery soup diluted witn 1/2 can water. Bake at 400° for 20 minutes.
Whisk the first 3 ingredients in a small bowl; season with salt and pepper. Place couscous in a large bowl. Pour boiling water over; cover and let stand until water is absorbed, about 10 minutes. Fluff with a fork. Add shrimp, tomatoes, celery, green onions, mint and capers. Mix in dressing. Chill until cold, about 30 minutes, or up to 2 hours. Serves 6.
Boil chicken about 1 hour. Cool and remove from the bone. Cut into bite-size pieces. Add all remaining ingredients. Mix lightly. Add enough mayonnaise to coat well.
Follow package directions for potatoes except omit butter. Beat potatoes well. Stir in remaining ingredients. Pour into greased 1-quart baking dish. Dot with butter; sprinkle with paprika. Bake at 400° for 30 minutes.
Grind orange with rind in grinder or blender; add oil, honey, milk and vanilla and blend. Combine remaining ingredients; add to orange mixture. Stir to blend. Drop by large tablespoonfuls onto Teflon baking sheet. Bake at 300° for 25 to 30 minutes. Remove to wire racks to cool.
Combine sugar, butter, molasses and eggs. Add flour with milk. Add vanilla. Bake at 350° until done.
Sort and rinse beans; place in a large Dutch oven. Cover with water, 2-inches above beans; bring to a boil. Remove from heat and let stand 1 hour. Drain off water, reserving beans in Dutch oven. Add 1 1/2-quarts water and salt to beans. Cover and simmer 3 1/2 hours or until beans are tender. Transfer beans and liquid to container of an electric blender. Cover and process until smooth. Set aside.
*For sauce use Crowning Glory Sauce or Tennessee Whiskey Sauce found in this book.
Brown ground beef in a small pan, stirring until it crumbles; drain well. Stir in tomato sauce, water, dried onion flakes, Worcestershire sauce, garlic powder and pepper. Bring to a boil over medium heat. Cover, reduce heat, simmer 20 minutes, stirring occasionally. Add spahgetti sauce and simmer, uncovered, 20 minutes, stirring occasionally. Cook spaghetti according to package directions and drain. Spoon meat sauce over cooked spaghetti and sprinkle with cheese.
Boil peeled garlic and potatoes together until done. Mash potatoes and garlic together. Melt Brie cheese and margarine together. Add to potatoes and garlic. Mix well. Season to taste. Serves 8 to 10.
Boil first 3 ingredients until it forms a hard ball in cold water (approximately 260° to 266° on thermometer). Beat egg whites until stiff. Pour syrup into egg whites and beat until stiff and it loses glossiness. Divide evenly on 2 pieces of greased wax paper and spread about 1/4-inch thick, then spread with peanut butter. Roll and let rest a short while before cutting.
Combine dry ingredients; cut in shortening. Add liquid. Roll on floured board until paper thin. Cut into smallest strips possible. Drop into kettle of stewed chicken. Cover and cook 8 to 10 minutes.
In cake pan dump pineapple and cherry pie filling; mix. Sprinkle dry cake mix over top. Cover. Cut squares of butter and place on top of dry cake mix. Bake at 350° until cake mix is brown. Serve hot or cold.
Cream butter, sugar and vanilla in bowl. Beat in egg yolks, one at a time. Sift in flour, salt, soda, baking powder and cocoa alternately with milk, mixing well after each addition. Fold in stiffly beaten egg whites. Pour into two greased and floured heart shaped cake pans. Bake at 350° for 30 to 35 minutes. Decorate with pink icing and border with chocolate candy kisses. Yields 16 servings.
Cook bacon in skillet until crisp. Drain; reserve drippings. Crumble bacon. Add onions and green pepper to drippings in skillet. Saute until tender. Stir in mushrooms, hominy, Worcestershire sauce, tomatoes and seasonings. Cook 20 to 30 minutes, over medium heat, stirring occasionally. Stir in bacon. Alternate layers of hominy and cheese in 2-quart casserole, ending with cheese. Bake, uncovered, 20 minutes at 350°.
Tear cake. Layer with cake, berries and Cool Whip. (I use a glass dish or bowl for this.) Keep 3 or 4 berries out for garnish on top with mint leaves, if you have them.
Put all ingredients in electric blender. Blend until it becomes paste-like or spreadable. May need to add a little more oil. Blend for several minutes. Store in a tightly covered container.
Combine all ingredients except cheese. Pour into 9 x 13-inch casserole dish. Sprinkle cheese over top. Bake at 350° for 40 minutes.
Mix flour, soda, salt and cinnamon and set aside. Combine eggs, sugar, oil and berries; put flour mixture to egg mixture. Add nuts. Bake in loaf pans at 325° for 1 hour or until done.
Combine first 3 ingredients and let stand in refrigerator 6 to 8 hours.
Cook pepper, onion and garlic in butter until tender. Add remaining ingredients. Heat. Stir. Makes 2 to 3 servings.
Blend soup into remaining ingredients just until smooth. Chill. Serve with tortilla chips.
Brown hamburger, onion and garlic. Drain. Add tomato sauce, chili powder, salt and pepper. Heat thoroughly. Line medium-sized casserole dish with 6 tortillas. Pour in meat mixture. Cover with 6 tortillas. Combine soup with milk. Pour over top of casserole. Sprinkle grated cheese over top. Bake for 25 minutes in 350° oven. Serves 8.
Mix all ingredients together. Spray Pam in bottom of a 9 x 13-inch cake pan. Put crushed potato chips on top, if desired. Bake at 375° for 1 hour.
Mix all ingredients. Spray skillet with nonstick spray; drop mixture in skillet at medium-high heat. Cook until brown on both sides. (Before turning over remove skillet from heat and spray top so it will not stick when removing.)
Dissolve soda in hot water. Combine all ingredients; blend lightly. Pour into a well buttered mold. Cover; steam about 1 1/2 hours. Unmold. Serve with Butter Sauce.
Mix all the ingredients and spread in a 9 x 13-inch oil sprayed pan. Save some of the cheese to sprinkle on top of the mixture. Bake at 325° for about 20 minutes.
Wash beans well until water is clear; cover beans in a large pot with water. Soak overnight.
Soften cream cheese and mix with 1/4 to 1/2 cup salsa. Evenly spread this mixture on tortillas, almost to the edge. Roll up tightly. Press to seal. Wrap in plastic wrap and chill in the fridge for 2 to 24 hours.
Mix all ingredients well. Pour into oblong baking pan. Place flank steak into marinade, turning to coat. Cover with plastic wrap. Refrigerate overnight, turning occasionally. Barbecue several minutes each side, center should be rare. Slice thinly on the diagonal.
Combine ingredients (batter is loose) and bake at 350° for 1/2 hour or until top springs back to touch.
Combine first ingredients in order given. Pour into greased 13 x 9 x 2-inch pan. Sprinkle yellow cake mix on top of filling. Cube stick butter over cake mix. Place pecans on top. Bake at 350° for 40 minutes.
Mix 1/2 cup butter, sugar and 1 cup flour together well and press into a 9 x 9-inch pan. Bake 25 minutes or until lightly brown at 350°. Cool.
Combine first five ingredients in saucepan. Heat over medium-high heat until it comes to a rolling boil. Cook 1 minute. Add peanut butter, then oatmeal. Stir until peanut butter is melted and the mixture is well mixed. Spoon onto waxed paper and let cool.
Melt butter in saucepan and add marshmallows; cook over low heat until marshmallows are dissolved. Add Rice Krispies and stir; press into well-greased pan. Cut into squares. Yields 24 squares.
Preheat oven to 325°. Beat together cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Add 6 ounces semi-sweet chocolate morsels. Set aside.
Layer lettuce, onion and cauliflower. Spread mayonnaise over top. Sprinkle cheese on mayonnaise. Sprinkle bacon on top of cheese. Refrigerate if made ahead. Toss just before you eat.
In a large bowl, combine all ingredients. Pour into an 8-inch square baking dish. Bake at 350° for 30 minutes.
Preheat oven to 425°. Wet chicken slightly. Dip in bread crumbs with paprika. Put in oven in a greased pan for 50 minutes. Take out. Brush with melted butter and put back in for 10 minutes more.
Bake cake in large pan. Mix milk with softened cream cheese, add pudding contents until thick. Spread on cooled cake. Put fruit on top of cream cheese mixture. Whip heavy cream. Add sweetener to taste, spread on cake. Sprinkle with chopped nuts.
Blend flour, margarine and pecans. Pat in a 9 x 13-inch baking dish. Bake 20 minutes at 350° and cool thoroughly. Blend together cream cheese, powdered sugar and small container Cool Whip. Spread this on crust. Mix butter pecan pudding mix with cold milk. Spread over cream cheese, etc. layer. Top with large carton Cool Whip.
Beat cream cheese and milk until smooth. Stir in cool Whip. Spread 1/2 the mixture in the 3 pie crusts. Sprinkle with 1/2 the nuts and coconut. Drizzle on caramel. Spread with rest of cream mixture, sprinkle with nuts and coconut. Drizzle with caramel and freeze.
Mix well. Place by spoonfuls on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Cut biscuits in fourths. Shake bag with sugar and cinnamon. Layer in a greased tube pan. Sprinkle nuts between layers. Melt brown sugar and margarine, pour on top. Bake at 350° for 35 minutes. Let stand 10 minutes and then serve.
Cut sausage roll into 1/2-inch patties. Lightly brown sausage in skillet on one side. Remove patties; drain fat. Return sausage to pan and brown other side. Remove patties from pan, leaving drippings in pan. Add flour to pan and brown in the drippings, stirring until tan colored. Remove from heat. Stir in 1/4 cup of milk, mixing to make paste. Return to stove and add remaining milk and cook, stirring constantly, until thickens. Season with a little salt and lots of pepper. Return patties to gravy and cook 10 minutes longer and serve over biscuits ("homemade or whatever"). I prefer Grands because they are larger than most!