HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix according to directions on box, adding softened butter. Bake in a 17 x 11 1/2-inch jelly pan or a large cookie sheet with sides, at 350° for 15 minutes or until a toothpick comes out clean. Combine the milk, sugar, marshmallows and coconut in a saucepan, until marshmallows are melted. Spread over cake. In a saucepan, cook remaining ingredients over low heat. Spread over the coconut layer. Refrigerate. Makes 30 servings.
In a bowl, combine the flour, baking soda and salt. In a large mixing bowl, cream the shortening and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blueberries. Pour into 3 greased 5 3/4 x 3 x 2 loaf pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack. Yield: 3 mini loaves.
Saute onion in salad oil. Combine all ingredients; mix well. Pack into greased loaf pan. Bake at 325° for 1 1/2 hours.
Put pineapple in pan. Cover with cherries. Cover with cake mix and top with nuts. Cut margarine in pieces and put over top of cake. Bake at 350° for 1 hour.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Fry beef and onion until browned. Stir in seasoning mix. Spread in greased pie plate. Top with chillies. Beat milk, baking powder, Bisquick and egg until smooth. Pour over hamburger mixture. Bake until done (25 minutes or more). Take out of oven and top with cubed tomatoes and cheese. Bake until cheese is melted. Serve hot topped with shredded lettuce, olives and sour cream. Makes a whole meal.
Combine all ingredients in a 9 x 13-inch pan and stir with a fork until blended, about 2 minutes. Bake at 350° for 30 to 35 minutes or until cake springs back when lightly pressed. Cool in pan and cut into squares. Sprinkle with confectioners sugar, if desired.
Preheat oven to 350°. In large mixer bowl, beat condensed milk, peanut butter, egg and vanilla extract until smooth. Add biscuit mix and mix well. Chill 1 hour. Shape in 1-inch balls. Place 2-inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until lightly browned. Cool. Partially dip cookies into candy coating. Place on wax paper lined baking sheet and stand until firm. Store tightly covered at room temperature.
Brown ground beef and pour off excess fat. In a 2-quart casserole, mix SpaghettiOs, cream of mushroom soup, onion and bacon. Add ground beef and stir to mix. Bake in a 350° oven for about 1/2 hour. It's ready to go! Good with a green salad.
Place pea pods and pineapple in crock-pot. Stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add pineapple juice, soy sauce and ginger. Bring to boil and cook for 1 minute. Blend sauce into pea pods and pineapple. Cover and cook on low for 4 to 6 hours.
Brown beef; drain. Add taco sauce to meat. Spoon meat on tortillas. Roll and place in pan. Mix sour cream, soup and chiles. Spread over tortillas and sprinkle with cheese. Bake at 350° for 15 to 20 minutes.
In small shallow plate, combine egg whites and mustard. Blend well and set aside. Place bread crumbs on shallow plate; one at a time dip each cutlet first into egg mixture, then bread crumbs, coating both sides. In medium skillet, heat 1 teaspoon oil; add cutlets. Cook over medium-high heat until golden brown, about 5 minutes. Add remaining oil; turn cutlets. Cook until golden brown, about 5 minutes longer. Serves 4.
In medium saucepan, melt butter and flour. Stir in the soup mix and blend all with milk. Bring to a boil and simmer, stirring occasionally until sauce is thickened and vegetables are tender, about 10 minutes. Stir in cheese. Toss sauce with hot linguini and add more Parmesan cheese, if desired.
Mix Cheddar and cream cheese until well blended. Add remaining ingredients, mix well. Mold into bell or ball shapes. Chill until firm. Garnish with pimiento strips, spread on Triscuits. Makes 12 balls.
Brown ground beef and onion together. Chop up tomatoes. Mix in saucepan tomatoes, tomato paste, parsley flakes, sugar, salt, basil, garlic and oregano. Heat to boiling. Stir occasionally. Reduce heat and simmer, covered, 15 to 20 minutes.
For each serving, place scoops of ice cream in sundae dish. Serve with topping. Top with whipped topping. Garnish with coconut, chopped nuts or sprinkles, if desired. Preparation time: 10 minutes.
Mix all ingredients together. Pour in unbaked pie shell (9-inch); bake one hour at 350°. Garnish with finely chopped pecans. Serve warm.
Saute onion and pepper in butter. Add Cavender's seasoning, soups, cheese and milk. Cook until cheese melts. Add diced chicken and spaghetti. Simmer until warm throughout. For extra spice add 1 can of Rotel.
Saut sauerkraut, mushrooms and onions in butter until lightly browned. Stir in boiled noodles and browned kielbasa. Serves 8 to 10 people as a side dish.
Cream butter, sugar, eggs and vanilla in large mixer bowl. Combine flour, cocoa, baking soda and salt; blend in. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool 1 minute before removing to wire rack. Makes about 5 dozen cookies.
Put on lettuce halves and top with boiled eggs and paprika. You may also add any type of meat, ham, chicken, tuna or bacon bits. This is very good hot or cold.
Slice chestnuts and mix all ingredients. Mix 1/2 cup oil, 1/2 cup vinegar, 3/4 cup sugar and salt and pepper (to taste). Pour over vegetables and let stand overnight.
Boil margarine, sugar, water, raisins and spices together for 3 to 4 minutes. Cool. Mix dry ingredients and add to the cooled mixture. (Optional: Add 2 eggs and 1 cup nuts or coconut.)
Cream shortening and sugar; add eggs and beat well. Sift dry ingredients; add to creamed mixture. Mix well. Add vanilla and nuts. Bake in 8 x 12-inch pan 20 minutes at 350°. Take from oven and put marshmallows on top. Return to oven for 3 minutes. Spread until top is covered with marshmallows. Let cool. Frost with icing.
Combine first 8 ingredients. Form into 40 bite size meatballs using a full teaspoon for each. Brown meatballs lightly in vegetable oil. Cover; simmer 5 minutes. Drain excess fat. Combine chili sauce and grape jelly. Pour over meatballs. Heat, stirring occasionally until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened. Baste occasionally. Makes 40 appetizers.
Mix all ingredients together in greased casserole dish. Bake at 350° for 1 hour.
In a dutch oven over medium heat, cook beef, onion and green pepper until meat is no longer pink. Drain.
Preheat oven to 500°. Cut fish into serving pieces. Stir salt into milk. Dip fish in milk and coat with crumbs. Place fish in greased oblong pan. Pour butter over fish and place pan on middle rack of oven. Cook uncovered at 500° for 10 to 12 minutes or until fish flakes with fork.
In sauce pan, melt cheese, soup, milk, onion, oleo and worcestershire sauce. Cook broccoli as directed and then drain. Combine broccoli, ham, rice to cheese mixture. Cook at 350 for 1 - 1 1/2 hours.
Brown meat in pan. Add onion, green pepper, garlic, crushed tomatoes, kidney beans, tomato sauce, soy sauce and chili powder. Bring to a boil. Reduce heat and cover. Simmer about 20 minutes.
Combine Old Bay, salt and pepper in small bowl. In a steamer, combine water and vinegar; bring to a boil and place a layer of shrimp. Sprinkle generously with seasonings. Repeat process for approximately 3 layers of shrimp. Steam for 8 to 10 minutes. Stir gently; cover again until tender. Peel and eat! Serve with cocktail sauce and lemon wedges.
Dump all ingredients in a bowl. Measure 6 cups bromated bread flour and sift into mixture. Stir ingredients with a large spoon until a stiff batter is formed. Spray a large bowl with cooking spray and place dough therein. Cover with Saran Wrap and let rise on counter overnight.
Cream together butter and 1/2 cup sugar. Add eggs and beat until fluffy. Stir in vanilla and flour, mixing well. Spread evenly in buttered 9-inch round cake pan. Place apple wedges into cake batter to form a circular pattern. Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake. Bake at 375° for 40 minutes.
Cook potatoes in skins until done. Drain and cube. Toss other ingredients gently and stir in potatoes. Chill. Serves 6 to 8.
Take fruit balls and arrange them in your own way on bamboo skewers. Chill in refrigerator for 1/2 hour. Serve.
Cream together sugar and eggs. Blend in oil. Stir together soda, salt, flour, cinnamon and salt. Mix and blend. Add carrots. Bake in three 8-inch square or three 9-inch round pans at 325° for 35 to 40 minutes. Insert toothpick for testing; if comes out clean, cake is done.
In a 4 cup glass measure, stir together all ingredients. Cover with vented plastic wrap. Microwave on High 3 minutes or until boiling. Makes about 2 cups or 2 servings.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse with cold water until no longer hot. Transfer noodles to a large bowl. Stir in red and green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Mix well. Refrigerate for a few hours before serving.
In 1-quart casserole, stir soup and soy sauce. Mix in 1/2 can onions, pepper and green beans. Bake in 350° oven for 20 minutes. Add rest of onions and cook 5 minutes.
Cream the butter and sugar. Add eggs, coconut, flour, vanilla, salt and milk. Pour in uncooked pie shell and bake at 350° until done.
Cook fettucini noodles according to package directions; drain well. Add next 5 ingredients and toss well until noodles are well coated. Add Parmesan cheese and toss gently.
Wash potatoes; slice into 1/4-inch pieces. Butter a 9 x 13-inch Pyrex pan. Put a layer of potato slices; brush with melted butter, then sprinkle with Parmesan cheese, pepper and salt. Put another layer of potatoes in; follow directions for first layer. Continue layering until all potatoes are used. Bake at 350°, uncovered, until a fork will go through easily, about 1 hour.
Trim excess fat from chicken and twist the tip of the chicken wing under. Melt butter or margarine in a large skillet. Remove from heat. Stir in Italian salad dressing mix. Roll each piece of chicken first in butter mixture, then in potato flakes on wax paper. Arrange in a single layer on several aluminum foil lined 15 x 10 x 1-inch jelly roll pans. Bake in 375° oven for 40 minutes or until golden brown. Serve hot or at room temperature.
Saute mushroom stems in butter. Combine mushroom stems with all the other ingredients, adding breadcrumbs until desired consistency. Stuff caps and bake on a cookie sheet for 20 minutes in a 400° oven. Let sit for 5 minutes before serving.
Scrub potatoes, but do not peel. Cut into 1/4-inch slices and coat with next 4 ingredients (mixed well). Arrange slices in a greased baking dish. Dot with margarine and bake for 1 hour at 350°.
Mix all ingredients in 10-inch skillet. Heat to boiling; reduce heat. Cover and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes. Makes 6 servings.
Mix together the sour cream, Cool Whip, sugar and vanilla, then add fruit cocktail, pineapple and nuts. Freeze.
Mix all ingredients, except tortillas, together in a bowl. Spread mixture over uncooked flour tortillas. Roll tortilla tightly. Slice into 1-inch thick bite size pieces.
In large Dutch oven, brown meat and onion; drain. Puree tomatoes in their liquid; add to pan with sauce, water, beans, corn and seasoning. Bring to boil; reduce heat and simmer for 5 minutes. Can top each serving with chopped tomatoes, shredded Cheddar cheese, sour cream and corn chips.
In heavy 4 to 5-quart casserole, bring 2 quarts of water to a boil over high heat. Drop in the dried beans and boil them for about 2 minutes. The water should cover the beans by at least 2-inches. Add more if necessary. Turn off the heat and let the beans soak for 1 hour, then add the peeled onion and 1 teaspoon of salt. Bring to a boil again. Reduce the heat to low; partially cover the pan and simmer for about 1 hour or until the beans are tender. Check from time to time and add more boiling water to the pot, if necessary. (The beans should be covered with water throughout the cooking.) Drain the beans through a fine sieve set over a bowl. Pick out and discard the onion. Reserve the cooking liquid. There should be about 2 quarts of liquid; add water if necessary.
Mix graham crackers, butter and sugar in bottom of pan. Bake 5 minutes. Save 1/4 of mixture for the top. Mix lemon juice, cream cheese, 1 cup sugar and vanilla. Mix jello and water. Let cool. Add lemon juice mixture to jello. Beat Milnot until stiff. Fold all ingredients together into crust. Sprinkle top with remaining graham crackers. Chill for at least 4 hours.
Mix together sugar, cocoa, milk and butter. Bring to a full boil for 1 minute. Remove from heat and add peanut butter, vanilla and oatmeal. Stir together. Drop by heaping teaspoons on wax paper and let cook. Mixture hardens quickly so you must work fast.
In a skillet, cook beef with onion until brown, stirring to separate meat. Spoon off fat. Add soup, water, Worcestershire sauce and pepper. Heat through, stirring often. Serve on buns.
Cream the butter and shortening. Add and cream the brown sugar and white sugar. Add eggs and vanilla to butter and sugar; beat well. Add flour, baking powder and baking soda to mixture; beat well. Add oats and chocolate chips to mixture; combine well.
Boil the potatoes until just soft. Cool and quarter. Toss in the remaining ingredients and mix well. Serve immediately at room temperature or refrigerate.
Brown pie shell; let cool. Place ham or bacon on bottom of pie shell, followed by sliced tomatoes and onion. Make 2 tiers of meat, tomatoes and onion. Sprinkle with Parmesan cheese. Mix grated cheese and mayonnaise together; spread on top of pie. Sprinkle with more Parmesan cheese. Bake at 350° for 35 minutes, until cheese is melted and browned.
Combine all ingredients, except corn flakes and almonds. Sprinkle them over the top of the casserole. Bake for 20 minutes at 350°, or until browned lightly.
Mix all ingredients and chill for 2 hours. Serve on lettuce. Great in hot weather; simple and refreshing.
Brown ground beef and onion together and season as you wish. Line bottom of 9 x 13-inch pan with half of cabbage. Layer ground beef mixture on top. Then cover with remaining cabbage. Mix the two soups and pour over the top. Bake at 300° for approximately 1 1/2 hours.
Preheat oven to 425°. Cook pasta according to package directions. Whisk together the milk and egg; mix in the hot pasta. Spread the mixture in a buttered 9 x 13-inch baking dish. Cook the pork, onion, green pepper and garlic together in a large skillet for about 6 minutes over medium heat, until the pork is cooked through. Drain or spoon off excess fat. Stir the chili powder, cumin, oregano, salt and black pepper into the pork and cook for about 2 minutes. Stir in the tomato sauce and cook for 2 minutes more.
Wash beans twice or three times. Place in kettle. Cover with water and put in the salt pork and bacon grease (about 3 tablespoons). Cook about 3/4 hour. Scrub the potatoes and put on top of the beans. Cook until the potatoes are tender.
Combine all ingredients. Chill for an hour. Makes 12 servings. 2 Tbsp. 9 calories. Fat: 0 gms., Fat 0%.
Boil sugar, margarine and milk for 2 minutes. After done boiling, add peanut butter and marshmallow; beat until mixed. Add oatmeal and vanilla; mix all together.
Sift both the sugar and flour before measuring. Sift the flour 4 times after measuring.
Brown sausage and ground round. Boil shrimp in shrimp boil. Stir in 2 1/2 cups of water and 2 (6 ounce) boxes of Zatarains jambalaya mix. Bring to a boil; stir. Reduce heat. Cover and simmer for 25 minutes. Stir occasionally. Remove from heat and let stand for 5 minutes. Stir in sausage, shrimp (peeled) and 1/2 jar of Pace picante sauce.
Cream shortening with sugar. Add 1 egg at a time, beating well after each egg. Sift flour with baking powder and salt. Blend in milk alternately with flour and flavoring. Blend in flavoring. Bake in 3 (9-inch) cake pans at 350°.
Mix the first 3 ingredients and bring to a boil. Place dill, garlic, onion and hot pepper in bottom of a quart jar. Place cucumbers in jar. Pour hot vinegar mixture over cucumbers and seal. Set in sun for 3 days.
In large bowl, toss cabbage, onion, carrots, green pepper and pickles. Add red pepper, salt and sugar; mix well. Mix ketchup and vinegar together; pour over vegetables. This is better if it is made the night before. Keeps forever in the refrigerator.
Combine first 5 ingredients; mix well. Store in an airtight container. Yield: 36 servings.
Have children combine various foods in small bowls to create their own "Creation Crunch." As kids create, affirm them for their God-given creativity because they're made in God's image.
Blend mayonnaise with cream cheese; add whipping cream. Then add all other ingredients. Also, nuts may be added. Chill.
In a 3-quart heavy saucepan, combine sugar, corn syrup and salt. Cook over medium-high heat until mixture reaches firm ball stage (244°), stirring occasionally. Add butter and gradually add milk so mixture does not stop boiling. Stirring constantly, cook rapidly to firm ball stage again. Remove from heat, add vanilla flavoring and pour mixture into buttered 9-inch square baking dish without scraping the sides of the saucepan. Cool thoroughly before cutting. Makes 81 caramels (1 x 1-inch).
Mix all ingredients together and pour into a 9 x 13-inch dish that has been greased. Bake at 350° for about 30 minutes. Check by sticking a cake tester in it. Take out of the oven and put 15 large marshmallows on top. Put back in oven just long enough to soften so you can spread them with a knife. Spread filling on top.
Combine bread, milk and cream. Beat eggs. Add sugar and mix well. Stir in bread crumbs. Add vanilla and spices. Stir in butter and raisins. Pour into buttered 2-quart baking dish. Set in pan of warm water. Bake in 350° oven for 1 hour.
Wash okra, leaving short stems. Pack into ten clean, hot pint jars. Place pod of pepper and one clove of garlic in each jar. Combine salt, vinegar and water. Heat to boiling. Pour over okra. Seal jars. Let stand for several weeks before using. Yields 10 pints.
Place chicken breasts in bottom of a 9 x 13-inch pan. Mix the first 3 ingredients together and pour over chicken breasts. Bake at 350° for 45 minutes or until done.
Mix together softened cream cheese, milk, lemon juice and vanilla. Pour filling over pie crust. Chill until set. Put pie filling on top.
Beat egg in small bowl. Add crackers, salt, evaporated milk and catsup. In large bowl, mix beef with onion and pepper. Mix in egg mixture. Pat into loaf pan and bake at 400° for 45 minutes to 1 hour.
Beat eggs. Add 1 cup heated milk. Add remaining ingredients. Cook until it bubbles. Pour over vanilla wafers and banana slices. Sprinkle with crushed vanilla wafers. Let cool. Serve and keep refrigerated.
Combine sugar, syrup and water in large saucepan or Dutch oven. Cook over low heat until 230° to 234° on candy thermometer. Add peanuts. Stir constantly until thermometer reaches 290°. Remove from heat. Add remaining ingredients. Mix well. Spread onto buttered pan; cool. Break into pieces.
Mix Jell-O and whipped topping. Add other ingredients and mix well. Refrigerate until it sets.
Crumble cooled cornbread in oblong pan. Layer onions, cucumbers, tomato, green pepper, kidney beans and black pepper. Mix mayonnaise and pickle juice. Spoon over top of beans, then sprinkle cheese on top of salad. Cover and refrigerate until ready to use.
Peel and seed fruit as needed. Place an assortment of fruits in blender. Add honey. Blend thoroughly. Pour into 8 ounce plastic cups and place in freezer until slushy but not solid. Eat with a spoon. Makes 4 servings.
Beat together sugar and eggs. Stir lemon juice into pumpkin. Sift together dry ingredients. Fold flour mixture into sugar and pumpkin mixture. Mix until smooth. Pour onto a greased cookie sheet. Sprinkle with pecans. Bake 15 minutes at 375°. Turn onto a towel sprinkled with powdered sugar. Roll towel and cake together. Unroll bread. Spread with filling and roll again, making a pumpkin roll. Store in refrigerator.
Preheat oven to 375°. In a small bowl, beat eggs and set aside. In a large bowl, combine all dry ingredients and mix well. Dip chicken tenders in eggs, then dredge in breadcrumb mixture, coating well. Place chicken pieces on ungreased baking sheet. Bake at 375° for 20 minutes.
Brown about a pound of ground chuck in small amount of oil. When meat is browned, add onion. Let this cook for several minutes. Next, add celery and bell pepper, then a can of tomatoes. Season with salt and pepper to taste. Let these ingredients cook slowly for about 5 minutes. At this point, if mixture is too juicy, it may be thickened by adding about a tablespoon of flour to make a smooth paste. Add red kidney beans. Simmer for 30 minutes.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk into mixture, blending thoroughly. Fold in Cool Whip. Pour into prepared graham cracker crust (optional: sprinkle with chopped nuts). Freeze until firm and serve.
Cream shortening, margarine, and sugar. Beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add creamed mixture, alternating with buttermilk. Stir in vanilla and walnut flavoring, coconut, and nuts. Fold in egg whites. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350° for 25 minutes. Cool and frost.
Mix sugar and flour. Add eggs, butter, nuts, chips and vanilla. Pour into unbaked pie shell. Bake for 1 hour at 325°. Test with a straw or toothpick to see if filling is set.
Cut crust off slices of bread. Roll thin, then spread with the mixture of cream cheese, sugar, egg yolk and vanilla. Spread on each slice as if you were putting on butter. After you have spread on the mixture, roll the slice up and roll it in melted butter or margarine. You then roll the stick in a mixture of sugar and cinnamon. Put each stick on baking pan and bake at 350° for 10 to 15 minutes, or until brown. You can store in the freezer and use as needed.
For 10 minutes, boil the tomato puree, boiling water, brown sugar and salt. Pour over the buttered bread cubes, in a buttered casserole. Bake, covered, for 30 to 40 minutes in a 350° oven in the casserole. Serves 6 to 8.
Cream the butter and sugar in a bowl. Beat in eggs, salt and vanilla; mix well. Sift together soda and flour. Add to creamed mixture. Add bananas and nuts; mix well. Pour into greased loaf pan. Bake at 300° for 1 hour or until bread tests done.
Mix all ingredients well. Store in tightly covered container and use in any recipe calling for self-rising flour.
Melt margarine and set aside. Dissolve yeast in water. Add sugar, salt and margarine; mix and add flour. Cover and let rise for 1 hour. Mash down. Shape into rolls and let rise again, about 1 hour or more depending on temperature of room. Bake for 20 minutes at 400°. Brush with margarine when taken from oven.
Mix the graham cracker crumbs with melted butter in a 13 x 9-inch pan. Press on bottom of pan. Sprinkle with nuts, chocolate chips and coconut. Pour milk over top. Bake for 30 to 35 minutes in a 350° oven (until lightly browned). Cool; cut into bars.
Melt marshmallows in milk; add jello. Stir until dissolved. Add pineapple and oranges. Cool for 1 hour. Soften cheese; mix with salad dressing, Dream Whip and nuts. Add to jello mixture.
Melt butter. Blend sugar and eggs together; add melted butter. Add other ingredients as listed; mix. Pour into 2 nine-inch pie pans. Bake at 350° for 45 minutes.
The day before buns are to be baked, mix sugar with 1/2 c. melted butter. Add four of the egg yolks, well beaten and milk. Soften yeast in warm water; add to sugar mixture. Sift 4 c. flour with salt, nutmeg, and cloves; beat. In separate bowl, beat egg whites until frothy but not stiff; fold into the batter. Add raisins and candied fruit; stir. Add remaining flour, 1 c. at a time, until you have a soft dough. Place dough in oiled bowl; oil top of dough. Cover with a damp cloth and plastic wrap; store in warm place for 2 to 3 hours. Store in refrigerator overnight.