HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cornstarch, sugar, crushed berries and water. Cook on low heat stirring constantly. Remove from heat and let cool. Place whole berries in pie shell. Pour over berries in shell and chill until firm. Add whipped topping.
Slice cake into 3 layers. Prepare vanilla sauce according to directions on box. Add pineapple to prepared sauce. Place mixture between each layer. Add whipping cream to top of cake; decorate with Mandarin oranges.
Mix together and make into loaf. Bake at 350° for 1 hour.
Shake quartered biscuits in mixture of sugar and cinnamon. Melt brown sugar and margarine in pan. Boil for 1 minute. Arrange biscuits in Bundt pan. Pour brown sugar mixture over biscuits. Bake at 350° for 35 minutes. Let cool for 10 minutes. Turn Bundt pan over on plate. Enjoy.
Combine popped corn, roasted peanuts and pecans in a large roasting pan. Melt butter in a large saucepan; stir in sugars, corn syrup and salt. Bring to a boil; boil 5 minutes, stir often (temperature will be about 244°). Remove from heat; stir in soda. Pour sugar mixture over popped corn and nuts; stir well. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool. Store in an airtight container. Yields 6 quarts.
In large skillet brown beef with onion. Season with salt, pepper and garlic powder; drain fat. In medium bowl combine sour cream, soup and green chilies; blend well. Spoon half this mixture in bottom of 9 x 13-inch baking dish. Spoon 2 heaping tablespoons of meat mixture into a tortilla. Top with sprinkling of grated cheese and roll up. Place seam side down in baking dish on top of sour cream mixture. Repeat until all tortillas are used. Pour remaining sour cream mixture over tortillas. Sprinkle any remaining ground beef and cheese over top. Bake in 350° oven for 30 to 45 minutes or until sauce bubbles and cheese is melted. Remove from oven and top with picante sauce as desired. Makes 6 generous servings.
Beat eggs until thick and lemon-colored. Gradually beat in sugar. Stir in oil, then zucchini.
Core, peel and slice apples. Place in 2-quart baking dish. Sift together dry ingredients: flour, baking powder, 1/2 teaspoon salt, cinnamon and 2/3 cup granulated sugar. In another bowl, combine nuts, milk, melted butter and 1 teaspoon vanilla. Stir into dry ingredients and spread on top of apples in baking dish. Mix together brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon vanilla and 1/4 teaspoon salt. Sprinkle on top of mixture in baking dish. Pour boiling water over all. Do not stir. Bake uncovered at 350 degrees for 30 minutes. Cover and bake for 30 more minutes. Serve warm with whipped cream or ice cream.
Slice and core apples. Spread into a large baking pan. Put over top of apples 1/2 cup sugar and 2 teaspoons water. In a bowl, put in Bisquick, cinnamon and 1 cup sugar. In a separate small bowl, beat egg. Mix egg into Bisquick mix and toss around until crumbly. Pour that mixture over top of apples and pour melted butter over that. Bake at 350° for 25 to 30 minutes.
Blend all ingredients; chill dough. Roll thin and slice. Bake in moderate oven.
Add salt and pepper for taste. Cook in a 350° oven, uncovered, for about 45 minutes.
Mix all ingredients in a bowl. Pour into 2-quart buttered casserole or baking dish. Dot with butter. Sprinkle with cinnamon. Bake 1 hour at 325°, uncovered.
Put nectar in pan and bring to a boil. While still hot, add jello. Stir until dissolved. Let set until it cools for a time and then add pineapple with juice, nuts and crumbled cream cheese.
Combine egg and milk, set aside. Combine corn meal, flour, salt and pepper. Dip tomatoes in egg mixture, then roll in corn meal mixture. Heat vegetable oil in large skillet over medium heat. Arrange in single layers of tomato slices. Cook until golden brown on each side.
Mix browned hamburg and cooked macaroni together. Add cream of celery soup and top with cheese. Bake at 350° for 20 to 25 minutes.
Preheat oven to 375°. Reduce to 350° after putting cake in. Let rolls thaw 10 minutes outside package. Cut each roll into 4 pieces. Melt margarine and mix in sugar, pudding mix and cinnamon. Roll each piece of the roll into the mixture. Layer the pieces in a Bundt pan. After the 1st layer, sprinkle nuts or other choice. Continue layering. Let rise overnight in a warm place. Do not cover. Bake 20 to 30 minutes.
The secret is to bring the first 4 ingredients to a rolling boil for 3 or 4 minutes. Cool until lukewarm. Add beaten eggs and 1 cup of pecans. Blend well with cooked mixture. Pour into pie shell. Bake at 325° for 50 to 55 minutes.
Beat all, except cake mix, butter and nuts. Pour into ungreased, 9 x 13-inch cake pan. Sprinkle dry cake mix over mixture. Pour melted margarine over cake mix. Sprinkle with chopped nuts.
Cook meat and add about 1/2 package taco seasoning. Let cool. In a glass pie plate, put first layer of refried beans; second layer of meat; third layer of chopped scallions; fourth layer chopped tomatoes; fifth layer halved olives; sixth layer cheese. Chill. When ready to serve, top with sour cream and salsa. Serve with taco chips. Serves 15 to 20.
Heat orange juice to boiling. Dissolve Jello in hot juice. Chill until partially set. Fold in cantaloupe and Cool Whip. Chill until firm.
Mix vinegar, sugar, seed and salt in saucepan. Simmer for 6 minutes. Stir always. Cool. Pour over cabbage, pepper and onion. Mix with spoon or your hands. Store in gallon jar for 24 hours before serving. Will stay fresh for 3 to 4 weeks. Keep refrigerated.
Toss crumbs with melted butter or margarine in medium size bowl. Spray 9-inch pie plate with vegetable cooking spray. Press crumb mixture evenly over bottom and sides of plate. Bake in preheated moderate oven (350°) for 6 to 8 minutes or until golden; be careful not to overbake. Cool completely before filling.
Drain all vegetables, chop vegetables that have to be chopped. Bring to a boil the sugar, vinegar, salad oil, salt and celery seed. Let cool. Mix all together and let set 24 hours before eating. Can eat if sets overnight.
Blend Crisco, sugar and cream cheese. Beat well. Slowly add flour and eggs a little at a time. Put aside 1/4 cup flour. Mix separately nuts, chips and 1/4 cup flour. Slowly add vanilla to well beaten batter. Pour one layer into Bundt pan, then center nut mixture; then more batter on top. Bake at 325° about 1 1/2 hours, or until done. Cool 45 minutes, take out of pan. Slice gently and eat!!
Do not refrigerate while making. Use a plastic container. Do not use a metal spoon or electric mixer.
Boil water. Pour over jello. Add vegetables and cottage cheese. Pour into individual molds or one large dish.
Pick over crabmeat and remove any cartilage. Flake with fork. Add remaining ingredients. Mix well; chill. Serve with crackers and celery sticks.
Make batter by stirring ingredients in order given. Fold in egg whites last. If batter is too stiff, add more sour milk. Bake on hot griddle or pan.
Combine potatoes, cheese, mayonnaise and onion. Place in 9 x 13-inch baking dish. Top with bacon and olives. Bake at 325° for 30 minutes, covered, and 30 minutes, uncovered.
Saute onions and garlic in small amount olive oil. Clean fish and rub with lemon juice and salt. Add to pot. Pour crushed tomatoes over and small amount of water. Sprinkle generously with mint flakes, parsley and raisins. Bring to boil; cover and simmer for 20 to 30 minutes or until tender.
Finger first three ingredients together until crumbly. Whip together egg, water and vinegar, then add to flour mixture. Fork until sticks together and pat into 3 balls, let stand for 5 minutes. Roll into 3 single crusts and bake at 450° for 10 to 15 minutes until lightly browned.
Make small patties out of ground beef; brown on both sides. Add diced onion, potatoes, salt, pepper and garlic. Add water. Cover; simmer until potatoes and onion are tender.
Stir together salad dressing or mayonnaise and seasonings in a small bowl. Pour over chicken and marinate for 20 minutes longer. Place chicken on greased grill or rack of broiler pan. Grill or broil until tender, 10 minutes each side, brushing frequently with marinade mixture.
Blend together graham cracker crumbs, butter and sugar. Divide mixture in 8 paper cups. Set in muffin tins. Press crumb mixture firmly against bottom and sides of cups with a small custard cup or glass. Refrigerate while preparing filling. When filling has cooled, put into tart shells and sprinkle with mixture of coconut and pecans. Refrigerate overnight.
Place strawberries, jello and sugar in a saucepan on low heat and let jello and sugar melt. Set aside. Put the cold milk, one carton of Cool Whip, sour cream and instant pudding in a bowl; beat with an electric beater. Place a layer of vanilla wafers, a layer of strawberries and a layer of pudding mix in a clear glass bowl. Repeat layers. Put Cool Whip on top and garnish with strawberries.
Melt chips over low heat, stirring constantly. Remove from heat. Stir in noodles and nuts. Mix quickly. Dip out by teaspoon on to wax paper and cool. Keep in refrigerator.
Cut chicken breasts into 1-inch strips and knead with the next 7 ingredients, adding one at a time. Marinate for at least 2 hours.
Cut steak into serving pieces. Dredge in flour and pound with back of butcher knife or use a meat mallet. Brown on both sides in small amount of hot oil. Remove meat to a platter and drain excess fat from pan. Turn heat to low. Return meat to pan and cover with mushrooms and soup and water mixture. Cover pan with lid and simmer for 35 to 45 minutes or until meat is tender. Great served with mashed potatoes.
Cut round steak into small pieces and brown. Add soup mix, beef cubes and water. Simmer until tender. Add sour cream until desired consistency. Serve over rice.
In a large skillet, saute garlic in butter. Add meat and brown. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon oregano and sherry. Simmer. In another pan, cook mushrooms in oil for 5 minutes. To the mushrooms, add 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon oregano and green peppers. Cover and cook for 10 minutes. Add to meat mixture along with tomatoes and heat thoroughly. Serve over white rice. Yields 4 servings.
Grind cranberries and add the Equal; let set for 30 minutes, while mixing the Jell-O as directed on the box, letting it set until thickened, but not set firm. Add all remaining ingredients. Let set until firm.
Preheat oven to 350°. Generously grease 12-cup tube pan. In large bowl, cream margarine. Add eggs, 1 at a time, beating well after each. Gradually add sugar, creaming until light and fluffy. Stir in flour, dry frosting mix and nuts until blended.
Tear cheese into small pieces. Bring salted water to a boil; slowly add grits. Bring to second boil. Reduce heat and cook over medium heat for 4 to 5 minutes, stirring often. Add cheese and butter, stirring until well blended. Pour into ungreased casserole dish and bake, uncovered, for 30 minutes at 350°. Good with ham.
Bring vinegar and sugar to boiling until sugar dissolves and pour over vegetables. Keep in covered container and chill for 24 hours. May be kept in refrigerator up to 10 days.
Melt cheese and butter together over medium heat. Stir until melted. Add pimentos, crab meat and shrimp (if desired). Mix together well. Add dry sherry. More may be added as needed to thin mixture. Serve warm with corn chips and/or crackers.
Use 1 cup flour to dredge fruit. Cream together butter and sugar. Add molasses, then beaten egg yolks. Sift dry ingredients together. Add alternately with liquid. Fold in fruit and nuts (use hands). Fold in stiffly beaten egg whites. Pack in pans. Bake 1 hour and 40 minutes at 275°. Line pans with 2 layers oiled brown paper bags. Set pan of water on bottom rack of oven. If you need more liquid, use orange juice, only after you use egg whites.
Cook hamburg, onion and garlic until meat loses its color. Add rest of ingredients and simmer, uncovered, for 1 hour.
Chop onion fine; add raw hamburger meat and in large skillet cook slowly until done. Add Worcestershire sauce, parsley, Italian seasoning, chili powder, garlic salt, tomatoes, tomato paste and Parmesan cheese. Cook slowly until thick, stirring frequently. When thick, remove from heat; let set about 10 minutes, then skim off grease. Cook noodles according to package. Pour off water, then add cold water to cover. (This keeps noodles loose.) In a large 9 x 13-inch ungreased pan, put in a layer of noodles, a layer of meat, layer of cottage cheese to which eggs have been added, a layer of Mozzarella and a layer of sauce. Repeat with meat mixture being top layer. Bake at 400° for 30 to 45 minutes.
Mix well all ingredients. Pour in a 10-inch Bundt pan. Bake at 325° for 1 hour or until done. Stick toothpick in cake until it comes out clean.
Brown meat, onion and seasonings. Pour off all grease. Put in beans and tomato sauce and simmer for 5 minutes. Cut up lettuce, tomatoes and onion. Pour dressing over this when ready to serve. Mix with meat and Fritos.
Mix last 3 ingredients and pour over chicken breasts. Bake for 1 hour at 350°.
In saucepan, cook dates, margarine and honey until thick and blended. Remove from heat and add vanilla, oats, coconut and walnuts. Press mixture into an 8 x 8-inch greased pan. Let cool, then store in airtight storage container.
Let cream cheese soften. Chop beef. Mix together onion, cream cheese, beef, garlic salt and Worcestershire sauce. Shape into a ball. Let set overnight.
Beat margarine, then add sugar, beating well. Add eggs one at a time. Add flour and flavoring. Bake at 325° for 1 hour.
Cook noodles according to package directions with salt. Drain. Brown the meat with onion and 1 teaspoon salt. Drain the grease off meat. Stir butter into the noodles and blend it into the meat. Combine the tomato soup, water and cheese to noodles and meat. Mix well. Pour into greased 2-quart casserole dish. Bake at 350° for 20 minutes or until bubbly.
Wash tomato and remove the center. Sprinkle the hollow with a bit of salt and pepper. Mix rice with tomato and the ground meat. Refill the center of the tomato with mixture. Place butter on top of tomato and set in a lightly buttered pan. Bake in 350° oven for 15 to 20 minutes. Contains 186 calories per serving.
Cook rotini according to package; drain. Cook sausage, breaking up coarsely in medium size skillet until lightly browned. Drain. Combine rotini, sausage, corn, kidney beans, tomatoes, green olives, bell pepper, ripe olives and Cheddar cheese; mix well. Blend tomatoes with green chiles in small bowl with oil, seasoned salt and basil. Add to other ingredients; toss until well coated. Chill well. Toss before serving. Serves 6 to 8.
Brown beef/ground chuck, onion and bell pepper lightly and drain fat. Add remaining ingredients. Place in baking dish. Place strips of bacon on top. Bake in 350° oven for 1 hour.
Cook peaches, water and honey until peaches are soft; sieve. Stir in lemon juice, almond extract and apple juice. Chill until cool.
Season the steak and place on a large piece of heavy foil. Sprinkle dry onion soup mix over the steak. Sprinkle on 2 tablespoons water. Pour brown gravy over this. Roll edges tight on foil and bake at 400° for 1 1/2 hours.
Melt butter in a large pot. Add onions. Cover and cook over low heat until tender, about 25 minutes. Add carrots and broth. Bring to a boil. Reduce heat. Cover and simmer until carrots are very tender, about 30 minutes.
Cook macaroni as package label directs. Drain. Meanwhile, prepare seasoning mix with ground chuck, tomato paste, tomato sauce and 1 1/4 cups water as package label directs. Preheat oven to 350° now.
Combine and after mixing well, store in a spice shaker with a tight-fitting lid. As with all spices, keep in a cool, dry place.
Mix the first 3 ingredients at medium speed until well blended. Add the eggs; mix well. Pour batter into the crust. Bake at 350° for 40 minutes, or until center is almost set. Cool. For best results, refrigerate for 3 hours. Top with blueberries or strawberries.
Brown and drain ground beef. Cook noodles according to package directions; drain. Mix together the ground beef and spaghetti sauce. Serve over noodles sprinkled with cheese.
Divide pastry into 2 parts and roll thin to fit an 8 or 9 inch pie plate. Set aside. Mix apples, cornstarch and spice. Stir until apples are well coated. Add lemon juice. Pour into the pastry and top with the second piece of pastry. Seal the edges and cut slits in the top. Bake at 450° for 45 minutes, or until golden brown.
Slice potatoes 1/4-inch thick. Rinse and drain thoroughly on paper towels. Brush baking sheet and potato slices with oil. Place slices in a single layer on baking sheet. Season with salt and pepper. Bake at 425° for 10 minutes. Top each slice with cheese, tomato, chilies, olives and green onions. Bake 5 to 7 minutes longer, until potatoes are tender and cheese is melted. Serve with salsa, sour cream and guacamole. Makes 6 to 8 servings.
Combine all ingredients. Roll into balls; press down with a fork. Bake at 350° until brown.
Separate and wash greens. Put all ingredients in a big pot. Half fill pot with water. Cover pot with lid. Cook on medium.
Mix lye and cold water together. Stir with a wooden spoon. Use enamelware or glass container for this. Water becomes very hot. Set aside to cool.
Drain corn and set aside. Beat eggs in a medium bowl and set aside. In a heavy saucepan, melt butter and then stir in flour. When flour and butter are mixed well, slowly pour in milk. Keep stirring so flour won't lump up. When milk is warm, stir in eggs rapidly and constantly so they don't curdle. Remove from heat and add corn and rest of ingredients. Return to heat and cook until hot. Constantly stir so mixture will not scorch. Pour into buttered casserole dish. Place casserole dish in pan of warm water and bake at 350° until inserted knife comes out clean, approximately 1 to 1 1/2 hours.
Melt chocolate over hot water; add coffee. Stir well. Cook over low heat 1 minute; remove. Scald milk; add. Simmer until piping hot. Beat until frothy on top. Set over hot water for 10 minutes to blend flavors. Makes 1 1/2 quarts.
Dip cheese sticks in egg, then flour, egg and bread crumbs. Fry in very hot oil for 6 seconds. Only fry 5 at a time. Serve with leftover spaghetti sauce as dip.
Cook ground beef and onion in heavy skillet until meat is browned. Add seasoning and tomato soup; simmer 5 minutes. Combine with vegetables cooked as directed on package. Turn into a greased 2-quart casserole. Top with mounds of potatoes. Bake at 350° for 20 minutes.
Bake cake according to directions in 9 x 13-inch pan. When done (and still hot), poke holes in cake with toothpick. Mix Eagle Brand milk and cream of coconut and pour slowly over cake. Cover with Cool Whip and coconut. Serve from pan.
Grind bologna and cheese. Add mustard, mayonnaise, onion and sweet pickles. Mix well. Cut buns in half. Butter buns and fill with meat mixture. Wrap in wax paper and heat at 325° for 25 minutes. Makes 12.
Break graham cracker in half. Take 1/2 graham cracker and put 1 hershey bar and 1 jumbo marshmallow on it. Top with the other 1/2 graham cracker. Melt in microwave. Make as many as you want.
Mix all together, then bake at 350° for 45 minutes to 1 hour. Sprinkle with cheese.
Mix together sugar, flour and butter. Put vinegar into a pint cup. Fill cup with water and add to the mixture. Pour into an unbaked pie crust. Bake in moderate oven at 350° until done.
In small saucepan, combine brown sugar, evaporated milk and margarine. Cook and stir over low heat until sauce is smooth and syrupy, about 4 to 5 minutes. Stir in vanilla and chopped pecans. Serve sauce warm over ice cream. Makes 1 1/3 cups.
Preheat oven to 400°. Sift the flour. Add all the ingredients (will be dry; add a drop of milk if needed). Let stand 10 minutes. Will make 2 loaves. Place the mixture in two loaf pans. Cook at 400° for 30 minutes, then cook at 350° for 30 minutes.
Boil potatoes with skins on. Cool, peel and dice; set aside. In large pan, melt butter. Turn off heat. Add green onions, sour cream, chicken soup and grated cheese; mix well. Add potatoes. Put in a 2 1/2-quart baking dish. Top with crushed potato chips. Bake at 350° for 25 to 30 minutes, until hot throughout. Can be made a day ahead and kept in refrigerator. Serves 8 to 10.
Put water in a large kettle or Dutch oven. Add Hearty Soup Mix and salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add carrots, celery, cabbage, tomato sauce and vegetable juice cocktail. Add cooked ground beef or other meat, if desired. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings.
Add crackers, butter and 1 cup cheese; beat eggs lightly and add milk. Mix with squash; sprinkle 1/2 cup cheese on top. Bake at 425° for 20 minutes.
Mix together graham crackers, sugar, egg yolks and walnuts. Then add stiffly beaten egg whites and baking powder. Pour into well oiled 8 x 8-inch pan. Bake for 45 minutes in a 300° oven. Cool completely. If possible, bake the day before serving, and leave in pan covered with plastic wrap. Cut into bite-size squares.
Sift flour, baking powder and salt together. Cut margarine into flour mixture with a fork until mealy. Add milk. Mix gently. Drop large spoonfuls into greased 8 x 8-inch pan. Bake at 375° for 15 to 20 minutes.
Cream the cream cheese, sugar and milk together. Add Cool Whip; mix well. Tear angel food cake into small pieces and place in a 9 x 13-inch baking dish. Pour cream cheese mixture over the angel food cake. Pour cans of pie filling over the cream cheese mixture. Place in refrigerator. Chill overnight.
Cook chicken with oil in a 6-quart Dutch oven until chicken is opaque. Add all ingredients except rice and boil gently for 10 minutes. Add rice and cook an additional 10 to 15 minutes.
Mix and drop 1 teaspoon of dough on a slightly greased pan. Bake 15 minutes at 350°. Drop 1 inch apart.
Cook squash in a little boiling salted water until tender; drain. In a saucepan, cook carrots and onion in 4 tablespoons butter until tender. Remove from heat, stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in squash. Turn into a 1 1/2-quart casserole dish. Melt remaining butter and add to remaining stuffing cubes. Toss gently and top casserole. Bake at 350° for 30 to 40 minutes. Makes 6 to 8 servings.
Mix boiling water and cocoa; stir in beer and let stand to cool to lukewarm.
Simmer tomatoes. Add Jell-O, salt and vinegar. Mold or return to can and mold.
Beat eggs. Add sugar, and beat until stiff. Melt butter and add applesauce, mix together well. Sift flour and measure into bowl, then add soda, salt and spices to flour. Add small amounts at a time. Bake in muffin tins, lined with paper cups. Bake at 350° until done.
Mix butter and seasoning. Split rolls, a pan at a time, and spread butter mixture on rolls. Spread ham and cheese over all. Re-assemble rolls and cover with foil. Bake at 350° for 15 to 20 minutes. Makes 60. These freeze well before or after baking.
Boil eggplant until done. Chop fine. Mix with the 1/2 bread crumbs. Add remaining ingredients. Pour mixture in a baking dish sprayed well with nonstick spray, sprinkle with remaining bread crumbs. Bake in 350° oven for 30 minutes.
Sift together flour, baking soda, baking powder, salt and cinnamon. Beat together sugar, oil and vanilla until blended. Beat in eggs, one at a time, until blended. Stir in flour mixture, a little at a time, until smooth. Stir in beets and walnuts. Turn into an oiled 8 1/2 x 4 1/2-inch loaf pan. Bake in preheated 350° oven until done, circa 1 hour. Loosen edges and turn out on a rack. Place cake in a plastic bag and let stand overnight at room temperature.
Mix and sift flour, 1 cup sugar, baking powder, coffee powder and salt. Combine 3 tablespoons melted butter, milk, beaten egg and vanilla. Stir into dry ingredients until well blended. Turn into greased 8-inch square pan or deep pie dish. Combine corn flake crumbs, remaining 2 tablespoons melted butter, 2 tablespoons sugar and cinnamon; mix well. Scatter evenly over batter in pan. Bake at 350° for 45 minutes or until cake tests done. Serve warm or cold.
Crumble in pan (lightly greased). Add other ingredients and heat. Divide for small family.