HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, melt chocolate and butter together. Take off heat. Add remaining ingredients and pour into unbaked pie shell. Cook at 350° (cold oven) for 30 minutes. Top with a scoop of vanilla ice cream.
Cream sugar and oil; add eggs. Sift flour, salt and soda together and add alternately with buttermilk to sugar mixture. Add whole cranberries and pecans last. Bake in a tube pan at 350° for 1 hour or less.
Chill ahead the punch and Sprite. When ready to serve, combine punch and Sprite. Add big dips of ice cream; stir. Chill. Makes 32 servings.
Mix shortening, sugars, egg and vanilla together. Add flour. Drop by teaspoonfuls on cookie sheet 2 inches apart. Bake at 375° for 10 minutes or until brown.
Let cream cheese soften and add mix. Blend together and shape into ball. Place in refrigerator to firm up. When ready to serve, sprinkle with coarse black pepper.
Combine ingredients and bring to a boil and let simmer for at least 15 minutes. Taste and add seasoning if needed. Makes 10 hearty portions. Can be frozen for future use. The following can be added also: potatoes, tomatoes, green chilies and garbanzo beans.
In large bowl dissolve jello in boiling water. Stir in pineapple and blueberry pie filling. Refrigerate until slightly thickened. Stir in cool whip until blended. Refrigerate until firm.
Mix chicken, celery, onion, parsley, raisins, cashews, curry powder, pepper and mayonnaise. Arrange lettuce on 4 plates. Place 1/2 papaya on each plate. Fill with 2 scoops of salad. Salad tastes best if made a day ahead. Serves 4.
Mix all ingredients together except chips and cheese. Dump in greased casserole dish and top with cheese and chips. Bake at 350° for 20 minutes.
Mix cocoa, cornstarch, egg yolks, salt and milk; cook until thick. Stir while cooking. Let cool, then add vanilla. Pour into baked pie shell. When cool, cover with meringue made by beating the egg whites, 6 teaspoons sugar and 1 teaspoon baking powder. Beat egg whites until they begin to form, then add baking powder and then gradually add sugar, beating until stiff. Put on top of pie and bake at 400° until it is a golden brown.
Put 1/4 cup sugar in a heavy skillet over low heat. Stir until melted and a deep brown color. Add water slowly while stirring. Cool.
Put first 6 ingredients in blender on "blend" for three minutes. Put in deep wide-rimmed 10-inch pie pan (greased). Let stand for five minutes. Put cup of coconut on top of this. Bake at 350° for 40 minutes. (Test with knife.)
Combine all ingredients and bake at 350° about 45 minutes to 1 hour.
Drain all beans, except pork and beans and mix in large, long casserole dish. Rinse pork and beans can out with 1/2 cup water and add to casserole. Mix together the brown sugar, mustard and vinegar; mix thoroughly with beans. On top of mixture, put 1/2 pound raw bacon. Separate the onion into rings and place on top of bacon. Bake in a 350° oven for 1 1/2 hours. Serve hot or cold!
Combine ingredients and stir by hand for 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° about 50 minutes until it springs back to the touch. Do not test with a toothpick!
Cream shortening and sugars. Add vanilla and beaten eggs. Sift dry ingredients all together, then add to sugar and shortening. Add oats and nuts and mix together with other ingredients. Bake at 350° until lightly browned, approximately 15 minutes.
Combine soup and water. Add noodles to mixture (save 1 cup). Add chicken, celery and cashews. Toss lightly. Sprinkle remaining noodles on top. Bake at 375° for 20 to 25 minutes. Garnish with oranges.
Boil sugar and milk a few minutes. Then add butter and boil until it forms a soft ball in water. Remove from stove and stir until it begins to grain. Then add nut meats and vanilla. Pour on a buttered pan and cool.
Cook bacon, onion and ground round until meat is cooked through. Add remaining ingredients. Bake at 300° for 1 1/2 to 2 hours, covered, in any size ovenproof dish.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan.
Place on grill and brown. Seal in foil and cook for 45 minutes to 1 hour on grill or in oven.
Mix dry ingredients well. Add milk, then egg yolks. Mix well. Cook over medium-low heat, stirring constantly with a whisk. Cook until thick and an indentation is left when a spoon is stirred through it. Add vanilla and butter. Pour into baked 9-inch crust and cover with meringue. Brown meringue in preheated 425° oven. Cool to room temperature before serving. Keep refrigerated.
Cream the first 3 ingredients together. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and quick oats. Spread in a greased pan. Bake in a 350° oven for 20 to 25 minutes. Sprinkle with chocolate chips. Let stand 5 minutes.
Combine meat, onion, yogurt, nuts and seasoning. Place mixture on dough patties and shape into triangles. Arrange on an oiled baking sheet and bake in moderate oven (350°) for 15 minutes until bottoms are lightly browned. Broil for 5 minutes to brown tops, if needed.
Cut yam in two. Prick with fork or paring knife. Microwave on High for 8 to 10 minutes, turning every 2 minutes. When done, wrap in foil and let it steam until needed. Serves 2.
In saucepan, bring water and raisins to boil; let stand for 5 to 10 minutes. Drain well and set aside. Combine scalded milk and margarine. Slowly add beaten eggs and mix well. Add sugar, salt, cinnamon and vanilla. Stir until blended. Place bread cubes and raisins in an 8-inch ungreased square glass dish; pour milk mixture over top, stirring to moisten. Sprinkle with nutmeg. Set glass baking dish in pan of hot water and bake at 350° for 40 minutes or until knife inserted in center comes out clean. Serves 6 to 8.
Cut meat and brown in frypan. Take meat and next 7 ingredients, place in kettle. Heat to boiling point. Reduce heat, cover and simmer 1 1/2 hours. Cut up and stir in remaining ingredients. Heat to a boil. Reduce heat, cover and simmer 1 hour. Test vegetables with fork to see if tender.
Mix all together and place in buttered casserole dish. Top with buttered bread crumbs and bake at 350° for 20 minutes.
Mix and sift together 4 or 5 times. Store in airtight container. Put 1 1/2 to 2 teaspoons in cup and add boiling water.
Place cherries and nuts in bottom of tube pan. (Spray pan with Pam.) Melt 1/2 stick butter and 1/2 cup brown sugar. Pour this over nuts and cherries. Melt remaining 1/2 stick butter and 1/2 cup brown sugar. Roll frozen rolls in this mixture and place rolls in tube pan. (Use 24 rolls; they will fit tightly around pan.) Let rise in cold oven overnight. The next morning, leave pan in oven; heat oven to 350°. Bake for 30 to 35 minutes. This is wonderful! Turn out onto plate to serve.
Mix all ingredients with beater until smooth. Pour in 8-inch round pan, greased. Bake at 350° for 35 minutes. After, turn off oven and let pan sit in oven for 1 hour. Remove and cool. Then refrigerate.
Butter pan. Slice peaches thin. Sprinkle 1/2 cup sugar over peaches. Slice light bread over peaches. Mix together 1 1/2 cups sugar, flour, egg and butter. Pour over bread. Bake 35 to 40 minutes on 350°.
Mix first three ingredients and set aside. Mix last four ingredients and refrigerate until ready to layer. Pinch angel food cake into bite-size pieces. Layer angel food cake in trifle bowl, strawberry mixture, and then cool whip mixture. Repeat. Top with strawberries. For punch bowl, double recipe.
Mix together eggs, cream of mushroom soup and milk. Stir in rice, chopped onion and chillies. Then stir in zucchini. Pour into casserole and top with butter and grated cheese. Bake, uncovered, at 350° for approximately 1 hour, until lightly browned.
Peel potatoes; cut and quarter. Put in a large pot; cover with water. Peel onions, cut and quarter. Also add to potatoes and water. Boil until potatoes are done. The last 15 minutes add hot dogs, cut into small bite size pieces. Season to taste. The more pepper the better. Open can of milk and add to pot; just warm, do not boil.
Combine sugar, pudding and milk in small bowl. Beat slowly 1 minute. Fold in Cool Whip and spread on cake. Good on angel food.
Brown ground beef and onion in skillet. Add soup, tomato sauce and paste, green chiles and salt. Bring to a boil. Remove from heat.
Put fruit in large pan; add raisins and nuts. Sift flour over this. Add all spices, soda and salt to the flour. (If using self-rising flour, omit salt and soda.) With hands, mix the flour and spice mixture with the fruit until every piece of fruit is covered. Add sugar, oil, molasses, eggs and grape juice; mix well.
Reserve 2/3 cup cake mix. Mix the rest of the cake mix with the margarine and 1 egg. Crumble and pat in 13 x 9-inch pan. Bake at 350° for 15 minutes. Mix 2/3 cup cake mix with corn syrup, 4 eggs, brown sugar and vanilla. Beat 2 minutes with electric beater. Pour over cake mix. Sprinkle with chopped pecans. Bake at 350° for 1/2 hour.
Rinse chicken; pat dry. Put rice in flat ovenproof dish; top with soup. Add small amount of water. Season chicken with salt, pepper and soy sauce. Place over rice and soup mixture. Top with celery, parsley and ginger. Cover with foil; bake at 325° for about 1 hour. Uncover; add additional water if necessary. Broil to brown chicken.
Mix all the ingredients well. Pour into greased 8 or 9-inch pan and bake at 325° for 35 to 40 minutes.
Mix shortening, sugar and eggs. Sift together flour, cream of tartar, soda and salt. Stir in shortening. Drop into mixture of 3 tablespoon sugar and 2 teaspoon cinnamon. Bake at 400° for 8 to 10 minutes.
Melt cheese in microwave or double boiler. Add melted cheese to Ro-Tel tomatoes and green chilies. Mix. Serve as a warm dip for tortilla chips.
Add all the ingredients, beat with mixer. Makes 1 quart. Good in refrigerator 2 to 3 months.
Brown in skillet, ground beef, onion. Add enchilada sauce, Cream of Mushroom soup, Cream of Chicken soup, chopped green chilies. Cut tortilla in wedges and put layer on bottom of large casserole dish. Use enough of above mixture to cover and add another layer of tortilla wedges. Repeat until all of sauce is used. Cover with cheese. Bake at 350 for about 30 minutes.
Beat the egg whites on moderately high speed until soft peaks are formed. Add the Marshmallow Creme and beat until firm, but moist peaks are formed.
Beat cream cheese and sugar until creamy on high speed. Blend in Cool Whip. Mix until smooth. Pour mixture in graham cracker crust. Top with cherry pie filling. Chill 3 hours before serving.
Lay in layers in greased pan. Top with buttered crumbs. Crumbs can be used between layers if desired. Bake till warm at 350°.
Measure sifted flour, add 1/2 cup sugar. Sift together 4 times. Combine egg whites, salt, cream of tartar and flavorings in large bowl. Beat with sturdy beater until moist soft peaks form. Add rest of sugar in 4 additions, beating until blended each time. Sift in flour mixture in 4 additions, folding in with large spoon each time; turn bowl often. Bake at 375° for 35 to 40 minutes.
Melt margarine and let cool. Beat eggs; add flour, sugar, salt and pineapple. Mix well. Mix in cooled, melted margarine and cubed bread. Put in quart casserole and bake at 350° for about an hour or until browned. Good with ham. A good pot-luck dish. (Conversation casserole.)
Boil chicken until done. When it's cool enough to handle, cut into bite size pieces. In a large, deep baking dish, put 1 cup of broth from the boiled chicken. Put chicken into the broth. Add cream of chicken soup, undiluted, on top of chicken and spread evenly. Mix margarine, flour and milk. Mix evenly to be sure there are no lumps in batter. Pour over the other ingredients. Cook at 350° until batter forms a crust.
Melt oleo and beat together with oil, sugars, eggs and vanilla with mixer. Sift together flour, cream of tartar, soda and salt. Add to first mixture about 1/3 at a time. Dough will be very soft. Chill 2 or 3 hours or overnight.
Combine all ingredients in a large bowl; shape into a loaf pan. Bake at least 1 hour at 350°.
Preheat oven to 350°. Poke holes in bottom pie crust and bake 10 minutes. Drain Veg-All juice into saucepan and set vegetables aside. Add bouillon cube, spices and chicken chunks. Bring to a boil, reduce heat and simmer on low until chicken is cooked. Add cream of chicken soup and simmer about 3 minutes until soup softens and blends. Remove from heat and add Veg-All vegetables. Stir slightly. Empty into bottom pie crust. Roll out 1 pie crust between wax paper (for the top). Put top on pie and poke holes in it. Bake until top crust is desired brownness.
Mix all ingredients. Place in a loaf pan and bake at 400 for 1 hour.
Cream sugar, Crisco and eggs. Make paste of coloring and cocoa. Add to mixture. Add salt, flour, buttermilk and vanilla. Beat. Fold in vinegar and soda. Bake at 350° for 30 minutes. Put into 2 layer cake pans.
Prepare the rice. Add the next 4 ingredients to the rice. Combine the mayonnaise and the oil from the artichokes and blend well. Add to the rice mixture. Chill and serve garnished with sliced tomato wedges and black olives.
Mix and sift flour, nutmeg, soda, salt and baking powder. Cut in sugar and shortening. Add currants, then add eggs and milk. Roll out as pie dough and cut with round cookie cutter. Bake in an electric frypan, the same as pancakes, for about 3 minutes on each side, or until lightly browned. Sprinkle with sugar while still warm.
Put small amount of milk in saucepan with flour. Heat, add egg yolks slowly, stirring constantly to prevent curdling; set aside. Mix pudding mix with Cool Whip, milk, vanilla and Equal. When milk, flour and egg yolk mixture gets cool, mix everything but egg whites. When this is mixed, fold, don't stir, in beaten egg whites; if not sweet enough, add Sweet and Low. Makes 1 gallon.
Microwave marshmallows and 2 tablespoons of milk in medium bowl on High 45 seconds. Stir. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 cup of Cool Whip. Pour 2 cups milk into large bowl. Add pudding. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Stir in remaining 1 1/2 cups of Cool Whip. Spoon into crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours until set.
Butter casserole dish. Add apples to top. Sprinkle cinnamon over apples. Pour water over. Mix flour, sugar and butter with fingers until crumbly. Spread over apples. Bake at 375° for 45 to 60 minutes.
In a heavy 10-inch frying pan with ovenproof handle, cook bacon until crisp. Drain bacon on absorbent paper; reserve. Saute 3 minutes in bacon fat the onion and garlic. Add beef and saute until brown, breaking meat up with a fork as it cooks. Stir in tomato soup, chili powder, salt and paprika. Heat to blend flavors. Spoon meat mixture into bowl; reserve.
Saute mushrooms in a little butter. Stir in ham. Add cooked noodles, cheeses and whipping cream, stirring until cheese melts. Serves 8 and is an easy, quick dish.
Blend all ingredients together. Roll into ball. Then roll into finely ground nuts, either pecans or walnuts. I like walnuts the best.
Grease pan. Spread the pineapple, then cherry pie filling, then yellow cake mix and then melted oleo; top with chopped nuts. Bake at 350° for 55 minutes or bake at 325° for 1 hour before sprinkling pecans on top and bake another 15 minutes.
Mix pudding in mixer. Add Cool Whip. Place a layer of graham crackers, layer of pudding, layer of graham crackers, layer of pudding and layer of graham crackers. Ice with Dutch chocolate icing. Refrigerate.
Add ingredients, mixing as you go. Bake in unbaked shell 35 minutes or until brown at 325°.
Crush wafers. Reserve 1/2 cup crumbs to roll logs in. Add all other dry ingredients. Drizzle milk over ingredients. Form in logs. Roll logs in wafer crumbs. Store in refrigerator. Remove when logs are firm and slice to eat.
In large skillet, mix hamburger, salt, sugar, oregano, ketchup and onion. Cook and drain off fat. Add cheese and tomato soup. Add to cooked macaroni and reheat.
Place pineapple and relish in sieve over measuring cup. Dissolve gelatin in boiling water; stir until all is dissolved. Add orange juice or water to juice drained from pineapple and relish to make 2 cups; add to gelatin mixture. Stir in drained pineapple and relish and place in 2-quart mold or serving dish. Chill until firm, at least 4 hours. Serves 8.
Combine corn with remaining ingredients and boil 15 minutes. Pack into sterilized Kerr jars to within 1/2 inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath for 15 minutes.
Melt butter in a large baking dish. Add soups, rice and water. Arrange seasoned pork chops on top and cover. Bake, covered, at 325° for 45 minutes. Uncover and bake for 45 more minutes.
Preheat oven to 375°. Mix, bake and cool cake as directed on box. After placing cake on serving plate, slice a 1-inch layer from the top and set aside. Cut around cake 1 inch from outer edge down to 1 inch from bottom, then cut around cake 1 inch from inner edge down to 1 inch from bottom. Gently pull out the cake between cuts, leaving a 1-inch layer on the bottom; tear the removed cake into small pieces.
Drain apricots and pineapple, saving juice. Mix apricots, pineapple, jello, hot water and 1 cup combined apricot/pineapple juice. Top with miniature marshmallows. Chill until firm.
Cream together margarine, cream cheese and powdered sugar; set aside. Mix together milk and pudding; add Cool Whip. Add gradually to cream cheese mixture. Mix well. Line bottom of flower pot with foil to plug holes. Place about 1 1/2 inches cookie crumbs in bottom. Add a layer of pudding mixture, layer of cookie crumbs, layer of pudding, etc. End with about 1 1/2 inches crumbs. Refrigerate at least 2 hours. Decorate with artificial flowers. Serve with toy shovel and gummy worms on the side.
Melt butter. Mix sugar, butter and meal. Mix in vinegar and vanilla. Beat in eggs. Pour in pie shell and cook at 350° for 1 hour.
String, break and wash beans. Put in boiling, salted water with a small piece of bacon or bacon grease. I use oil. Cook until tender, about 45 minutes. Let water cook out.
Dissolve yeast in water. Heat milk to lukewarm; add oil, honey and salt. Stir together and add whole wheat flour. Add yeast and eggs; beat well. Let rise in warm place 15 minutes. Punch down; add remaining flour and knead for a few minutes. Pat out to 12-inch square and cut into 2-inch squares. Place on greased baking sheet. Cover and let rise in warm place 10 minutes. Bake 12 minutes at 425°.
Prepare pasta according to directions. In large skillet cook sausage until no pink remains. Remove from skillet, reserving 1 tablespoon fat. Cook green onions and garlic in drippings. In 2-quart casserole combine pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, 1/2 of cheese, Italian seasoning and pepper. Toss to combine. Bake covered in 375° oven for 25 minutes. Uncover and sprinkle remaining cheese on top. Bake additional 10 minutes. Makes 6 servings.
Peel and thinly slice onions. Saute the onion in the butter and oil until the onions are caramelized, about 30 minutes. Cool. Add remaining ingredients and mix well. Chill for 1 hour. Serve dip with vegetables, chips or crackers. Makes 1 3/4 cups of dip.
Combine crumbs, sugar and melted butter. Press into a 9 x 13-inch pan. Chill. Beat together cream cheese, 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of Cool Whip. Spread over crust. Put berries on top. Mix pudding and 2 1/2 cups cold milk as package directs. Pour over berries. Top with remaining Cool Whip. Chill several hours or overnight. May freeze for later use.
Cook noodles in unsalted water and drain. Mix with all other ingredients, except potato chips. Pour into a greased 1 1/2-quart baking dish. Top with potato chips and more cheese if desired. Bake at 400° for 25 to 35 minutes.
Drain strawberries, reserve syrup and set aside. Cream together butter or magarine and sugar until light and fluffy. Add eggs; beat well. Blend in sour cream. Stir together flour, baking powder, baking soda and salt; add to creamed mixture, mixing well. Spread half of the batter into a greased 13 x 9 x 2-inch baking pan. Spoon drained strawberries atop batter. Combine chopped walnuts, brown sugar, sugar and ground cinnamon. Sprinkle half the nut mixture atop strawberries. Spread remaining batter over all. Sprinkle with remaining nut mixture. Bake in 350° oven about 35 minutes. In small saucepan, combine cornstarch and the reserved strawberry syrup. Heat and stir until thickened and bubbly. Add lemon juice. Cool. Serve over warm or cool cake. Top each serving with whipped cream, if desired. Makes 12 servings.
Thread pork on small wooden skewers. Combine flour, garlic, salt and pepper on a plate; roll kabobs in flour mixture until coated. In a large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour or until tender. Remove kabobs and keep warm. If desired thicken the pan juices and serve over mashed potatoes. Makes 4 to 6 servings.
Melt chocolate and 3 tablespoons butter over very low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat remaining eggs until thick and light in color. Gradually add remaining 3/4 cup sugar, beating until thickened. Add baking powder, salt and remaining 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract and remaining 1 teaspoon vanilla. Measure 1 cup chocolate batter and set aside. Spread remaining batter in a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from tablespoon onto cheese mixture. Swirl with spatula to marble. Bake at 350° for 35 to 40 minutes.
Mix cake according to directions on box. Grease and flour 2 (9 x 13-inch) baking dishes. Divide batter in half and bake for 20 minutes at 350°. Crust will be about 1-inch thick. While cake is baking, mix 1 cup evaporated milk and sugar; bring to boil. Remove from heat and add marshmallows. Stir until dissolved; add coconut. Pour mixture over the 2 cakes. In another pan, mix the 1 1/2 cups sugar, 1/2 cup evaporated milk and 1 stick oleo. Heat to rapid boil and remove from heat; add chocolate chips, stir until melted. Stir in the nuts. Drizzle chocolate mixture over other mixture already on the two cakes. Spread as quickly as possible.
Prepare jello according to package directions for quick-set. Beat cream cheese and gradually add jello mixture. Pour into pie shell and chill (at least 1 hour). Add whipped topping and serve. Almost fat and sugar-free.
Beat the egg whites until stiff. Combine remaining ingredients and fold in egg whites. Bake in 9-inch pie pan 30 minutes at 350°. Top with ice cream, crushed fruit or chocolate sauce.
Brown meat and onions. Drain and put in a large bowl. Add taco mix, picante sauce and tomato paste, mixing well. Put 1/2 of the mixture in each pie crust.
Mix cake according to directions. Bake and cool. Punch holes in cake. Mix Jell-O with hot water and Big Red. Pour over cake. Prepare pudding according to directions. Pour on top. Add Cool Whip on top of pudding.
Chop cabbage and onion. Melt 1/4 lb. Butter in large skillet. Put in 1/4 chopped cabbage, onion, salt and pepper. Fry and stir until brown on medium heat. Repeat with remaining ingredients. Cook noodles as directed on package. Drain and mix with cabbage. Can be frozen.
Heat on low temperature until melted and smooth. Use a spoon and dip each ball into melted chocolate. Place each dipped ball onto a wax paper lined cookie sheet until chocolate hardens. Store in an airtight container.
Beat eggs well until blended. Stir in cooking oil, vanilla and lemon rind. Blend in sugar until thickens. Sift together flour and baking powder; stir in. Bake at 350° until done. Cookies are soft.
Mix with electric mixer until well mixed. Shape into a ball and place on waxed paper. Roll in chopped nuts. For variety, add garlic, onions, deviled ham and bacon bits. Use your imagination. It's great!