HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, margarine and 1 egg with large spoon. Press into bottom of 9 x 13-inch pan. Mix powdered sugar, cream cheese and 2 eggs with electric mixer; pour over cake mixture. Preheat oven to 350°. Bake for 50 minutes.
Drain clams. Reserve 1/4 cup of liquid. Combine clams, reserved liquid and all other ingredients, mixing well until blended. Chill. Serve with vegetables or chips.
Combine all ingredients (best to put in blender). Cook over low heat until thick, stirring often.
Mix the soup and sour cream in a bowl. Reserve 1/3 of the mixture. To 2/3 of the mixture add chicken, olives, chilies and 1/2 of the cheese. On a baking sheet, fill the tortillas with the mixture and fold over. Spread the remaining soup and sour cream mixture over the top. Sprinkle with the remaining cheese. Bake at 325° for approximately 30 minutes. Serves 12.
Mix the first 3 ingredients. Let stand overnight. Add the remaining ingredients the next morning. Line 3 empty coffee cans with wax paper. Divide batter into 3 cans. Bake at 350° for 1 hour or until done. Let stand for 1 hour. Turn out of cans. Allow to cool.
Sift dry ingredients except chili powder in large bowl. Add green pepper, onion and cheese. In heavy skillet heat oil and mix in chili powder. Cool, add milk and eggs. Stir into dry mixture until well blended. Return to skillet and bake at 400° for 35 minutes. Cut in wedges and serve hot.
Combine all ingredients; put into a greased 2 1/2-quart casserole. Let stand in refrigerator for 8 hours or overnight. Bake for 1 hour at 350°. Serves 8.
Mix dry ingredients. Add milk, oil, eggs and corn. Beat. Stir in peppers and onions. Pour half of batter into greased pan. Sprinkle with half of cheese. Cover with remaining batter. Put cheese on top and bake at 350° to 400° (8 to 10-inch pan).
Mix sour cream and taco seasoning together and spread on large plate or platter. Place lettuce over mixture. Spread meat over lettuce. Place onions over lettuce. Sprinkle cheese on top. Chill until ready to serve.
Mix flour, walnuts and margarine; press into the bottom of a 9 x 13-inch pan. Bake at 375° for 20 minutes. Cool. Blend cream cheese with 1 cup 10x sugar. Fold in one container of La Creme and spread mixture over cooled crust. Prepare pudding with just 3 cups of milk, adding lemon rind. Spoon this over the cheese layer.
Cook together over medium heat the pineapple juice, sugar, egg, flour and vinegar until it makes a pudding-like consistency. Leave in refrigerator overnight. The next day, stir in the chunk pineapple, marshmallows, apples, peanuts and Cool Whip.
Take 1 roll and cut into 4 triangles. Roll smokie starting at large end, overlapping to seal. Bake at 350° until golden brown.
Pare and slice 2 cucumbers (about 3 cups). Cook with onions in butter until soft. Stir in flour; add broth slowly. Cover; simmer until cucumbers are tender, about 10 minutes. Cool slightly; add seasoned salt. Whirl smooth in blender or processor. Chill well. Pare remaining cucumber and scoop out seeds. Grate the cucumber medium coarse. Add to chilled soup base along with sour cream. Blend in lemon juice and dill.
Peel and slice very thin the cucumbers. Cover with salt; stir in. Set for 3 hours.
Brown meat with garlic and onion powders and drain. Add Ragu and heat. Prepare noodles according to package and add to meat mixture. Place in 9 x 13 dish and top with cheese. Bake until cheese melts.
Place butter in an 11 x 7-inch baking dish. Heat butter until melted. Tilt dish to coat with butter. Pour toast over butter. Sprinkle cheese on toast and set aside.
Place egg, Bisquick and salt into a bowl and add enough milk to make a thick batter. Add okra and stir well. The mixture should be thick enough to drop; if not, add a little more Bisquick. Drop by tablespoon into medium grease. When one side is nicely browned, turn and cook the other side.
Cut the squash lengthwise, then crosswise into bite-size pieces. Heat oil to medium in nonstick pan. Quickly saute squash about 1 minute with basil. Serve immediately. Serves 6.
Pick cartilage from meat; combine with all other ingredients; salt and pepper to taste. Thoroughly blend. Form into burger-size patties. Cakes should be tightly formed so not to fall apart. Wrap in waxed paper; chill until ready to use.
Bake clean potatoes until done. Cut in half and cool. (Baking potatoes work best.) Dip out potato, leaving a shell. Cream scooped out potato with salt, pepper, butter, milk and grated cheese to taste. Spoon back into shell; sprinkle top with more grated cheese. Bake at 350° until cheese melts and potato is hot through. Serve hot.
To prepare the herbed butter mix in a medium bowl the softened butter, parsley, tarragon, chives, garlic, salt and pepper. Shape into a rope for easy cutting. Wrap in aluminum foil and freeze until firm. Next prepare the chicken rolls by cutting chicken breasts into halves. Place them between 2 pieces of plastic wrap and pound until 1/4 inch thick. Work very carefully, not tearing the meat. Cut the frozen butter into 16 pieces. Place 1 piece herbed butter on center of each chicken breast. Fold chicken over butter, making sure, the butter is enclosed. Fasten chicken rolls with wooden picks. Roll chicken into flour, dip into beaten eggs, coat completely with bread crumbs. Repeat with every chicken roll. Cover the breaded chicken rolls and refrigerate them about 2 hours. Heat oil in Dutch oven (4 inches oil) to 360°F. Fry two pieces at a time, for about 8 minutes, until deep golden brown, turning if necessary. Drain on paper towel.
Slice enough onions to fill a 1-quart bowl. Add salt. Heat bacon drippings, vinegar and water to a boil. Pour over onions and cover. Let set 15 minutes and serve.
Warm pineapple. Add sugar, Jell-O and mashed cream cheese. Refrigerate until mixture begins to jell. Fold in Dream Whip (made to package directions) and baby food. Place in refrigerator until firm.
Melt oleo in large skillet. Add chopped onion, chopped celery, parsley, salt and pepper. Saut. Stir in bread cubes. Mix ground beef, eggs, salt and pepper. Shape into balls (about 3-inches); flatten into thin patties. Fill with stuffing mixture and shape back into large ball, leaving top open. Bake at 350° for 1 hour.
Preheat oven to 325°. Grease one 2 quart casserole dish and set aside. Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla, and nutmeg. Mix well and pour into casserole dish. Sprinkle with chopped nuts and bake for 40-45 minutes. Makes 6 servings.
Soften cream cheese. Add powdered sugar, flavoring and coloring; mix. When mixed into ball, knead like dough for several minutes. Pinch small piece and roll into size of marble. Roll in sugar and push into mold. Unmold onto wax paper and let dry for 1 hour. Best to let age for several days. Can be frozen in a sealed container.
Mix together in one bowl. Bake at 350° for 20 to 30 minutes. When cool, spread with one can chocolate fudge frosting.
Cook chicken until tender. Take meat from bone. Tear into bite size pieces. Put into baking dish. Mix soup and broth together. Pour over chicken. Melt margarine. Add milk. Gradually add flour, mixing until smooth. Pour over chicken mixture. Bake in preheated 350° oven for 30 minutes or until crust is brown.
Pare apples and cut into thick slices. Mix half the sugar with the cinnamon and sprinkle over the apples. Pour into unbaked pastry shell. Blend the flour, remaining sugar and the butter and work into small crumbs. Sprinkle the crumbs over the apples. Bake in a 425° oven for 10 minutes, then reduce heat to 350° and bake for 35 minutes more.
Blend margarine, eggs, sweetener, vanilla, flour, soda and spices. Add remaining ingredients to creamed mixture. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Combine ingredients in mixing bowl and blend well. Pour into greased and lightly floured 9 1/2-inch Bundt pan. Bake 45 to 50 minutes or until cake springs back when lightly touched. Combine 4 tablespoons peach Schnapps, 2 tablespoons orange juice and confectioners sugar. While cake is still warm in pan, poke holes in cake. Pour liqueur mixture over. Allow cake to cool in pan at least 2 hours before removing.
Cook hamburger; drain fat. Combine all ingredients in crock-pot and cook for several hours or until beans are good and tender. Recipe can be doubled or tripled.
Cook macaroni according to package directions and drain. Melt butter in small skillet; add onion and pimento. Saute until onion is tender. Combine macaroni, onion, mixture and remaining ingredients. Mix well. Spoon in lightly buttered casserole. Bake at 350° for 30 minutes.
Butter a 9 x 13-inch Pyrex. Mix ingredients and spread in Pyrex. Top with grated Cheddar cheese. Bake at 350°.
Brown ground meat and drain. Add soups, sauce and peppers. Layer Doritos, meat mixture and cheese in casserole dish, ending with cheese. Brown in 300° oven until cheese melts (30 minutes).
Mix cake according to directions on package. Fill paper baking cups in muffin pans 2/3 full. Cream the cheese with the sugar, beat in egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoonful cheese mixture in each cupcake. Bake as package directs for cupcakes. Makes about 30 cupcakes.
Slice fatback into 1/4-inch slices. Remove rind and dice into small cubes. Fry fatback until it begins to float. Peel onions and dice into small pieces. Place onions in the fatback grease and cook until well done. Pour in one quart of clamato juice and 1 quart of ketchup. Rinse bottles with water and add to the mixture (about 2 quarts water). Add salt and pepper to taste. Add the fish fillets and let them cook until well done. Cover pot and simmer to thicken to desired consistency. Serve over rice or loaf of bread with slaw or pickles.
Preheat oven to 375°. Grease 2 baking sheets. Cook broccoli according to directions. Drain well. In a medium skillet, heat oil over low heat. Add garlic. Saute for 2 minutes. Add broccoli. Cook, stirring, until moisture has evaporated, about 3 minutes. Remove from heat. Cool slightly. In a medium bowl, combine broccoli mix, Mozzarella, Parmesan, roasted peppers, oregano, salt and pepper. Mix well. On a lightly floured surface, divide dough into 8 pieces. Roll out each piece to form a 6-inch circle. Spoon an equal amount of broccoli mix in the center of each circle. Fold dough over filling to form a half circle. Press edges with a fork to seal; prick a few holes in pocket top. Place pockets on prepared baking sheet. Bake 25 minutes.
Cook spaghetti. Drain and add butter. Pour into buttered 9 x 13-inch pan or dish. Brown ground beef, onion, salt and pepper; drain. Pour 1/2 jar Prego over spaghetti and top with Swiss cheese and 1/2 Mozzarella cheese. Sprinkle ground beef over that and top with pepperoni. Pour the other 1/2 Prego over the meat. Top with the remaining 1/2 of Mozzarella cheese. Sprinkle a little oregano over cheese. Bake at 350° for 20 to 25 minutes or until bubbly.
Mix eggnog, sherry and powdered cinnamon; beat well. Stir in milk and salt; heat gently to below boiling. Beat egg white to soft peaks; fold into hot nog. Serve with cinnamon sticks for stirring. Makes about 16 servings.
Melt butter in a 9 x 13-inch pan. Add ingredients in order given. Bake at 325° for 30 minutes. Let cool in pan and cut into squares or bars.
Pour all ingredients into mixer bowl; blend at low speed until all is mixed. Pour into a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Frosting is not necessary.
Combine all ingredients. Top with catsup and bake at 350° for 1 1/2 hours.
Mix all ingredients together. Shape into loaf. Place in buttered loaf pan. Bake at 350° uncovered for 1 hour. Place topping on meat loaf.
Combine all the ingredients except for the bacon. Pour in a long glass casserole. Place small strips of bacon on top. Bake 1 hour at 400°.
Beat together brown sugar, oil and egg. Mix baking soda, salt, vanilla and sour milk. Add to first mixture. Add flour, rhubarb and nuts.
Bring first four ingredients to boil. Sift together flour and sugar, pour boiled mixture over. Add buttermilk, soda, eggs and vanilla. Mix well and pour in greased and floured 13 x 11-inch pan. Bake 30 minutes at 400°. Start icing 5 minutes before cake is done.
Cut sausage into desired shapes. Wrap in dough. Bake at 400° for 5 minutes or until golden brown. May be frozen.
Cream oleo and Crisco until smooth. Gradually add sugar. Add eggs one at a time, beating one minute after each egg. Add flour and soda, alternate with sour cream. Add flavoring and mix well. Add coconut. Bake at 325° for 1 1/2 hours in tube pan which has been greased and floured.
Mix all ingredients. Add salt to taste. Put in casserole dish. Heat in 350° oven for 15 minutes. Serves 6.
Crumble, fry and drain pork sausage. Beat eggs, milk, salt and mustard. Mix well. Into greased 13 x 9-inch baking dish or pan, lay the bread cubes, sausage and cheese. Pour egg mixture over all. Cover and refrigerate overnight. Bake at 350° for 45 minutes. Slice and serve.
Bake cake mix according to directions and break into pieces. Layer in punch bowl as follows: cake pieces, 3 to 4 Tbsp. pie filling, 3 to 4 Tbsp. pineapple, 3 to 4 Tbsp. Cool Whip, 3/4 Tbsp. pecan pieces. Repeat layers. Top with Cool Whip. Garnish with cherries and nuts.
Mix sugar into berries in bowl and let sit while you make the cake. Make cake as described on package. In a large flat pan, spread out the berries. Pour the cake mix over the top and bake at temperature on package.
Combine flour, salt, paprika and pepper; dredge meat, saving excess flour mixture. Saute onions and peppers in hot oil; remove and drain. Brown steak in remaining oil. Add all other ingredients, including remaining flour. Cover and simmer for 1 hour; stir occasionally.
Remove skin and fat from chicken. Combine flour, black pepper, red pepper, garlic and salt. The flour should look fairly red. Roll chicken in flour and fry in oil and butter. When cooked, remove chicken and debone. Remove all but 2 to 3 tablespoons of the remaining oil. Leave all the blackened flour and chicken in the pan. Saute onion and green pepper in pan until onions are clear. Combine shredded chicken, vegetables, rice, chicken broth and sliced sausage into a kettle and simmer. Adjust the flavor with cayenne pepper and black pepper. Ten minutes before you serve, add the tomato wedges.
Cook pie crusts as indicated and cool. Mix together coconut, margarine and pecans. Brown in oven, then cool. Beat together cream cheese, Eagle Brand milk, icing and Cool Whip. Layer in pie crust and top with cooled coconut and pecan mixture. Freeze until 1 hour before serving.
Chop fish finely and marinate in vinegar for 40 to 50 minutes. Drain and press vinegar out or squeeze with hands. Combine with mayonnaise, mustard and relish. Season to taste with garlic, salt and pepper. Serve on Ritz crackers with a drop of Tabasco sauce.
Mix first five ingredients together until creamy. Line large dish with vanilla wafers and bananas. Cover with pudding mixture and continue layering until dish is full. Garnish with wafers or Cool Whip.
Preheat oven to 375°. Combine first 3 ingredients; set aside. Combine butter, sugars, vanilla and water; beat until creamy, then add eggs. Add flour mixture; mix well. Stir in chips and nuts. Spread on greased cookie sheet and bake 10 to 12 minutes; let cool. Cut in squares.
Heat oven to 400°. Grease and flour 15 x 10-inch jellyroll pan. In large bowl, combine sugar, flour, cocoa, soda and salt. In small saucepan, bring butter and water to a boil; stir into sugar mixture. Whisk in buttermilk, eggs and vanilla until thoroughly blended. Pour batter into prepared pan (batter will be thin). Bake 20 minutes or until toothpick inserted in center comes out clean. Frost while warm. Let cool, then cut into 24 pieces.
Bake yellow cake in a 9 x 13-inch pan. Split in half lengthwise. Mix 5 tablespoons flour and milk in saucepan. Heat until thick, stirring constantly. Cool. In large bowl, mix sugar, salt, Crisco, margarine and vanilla. Mix until fluffy. Add cooled milk mixture. Beat 5 minutes. Add food coloring. Put filling on 1 half of cake. Put the other half on top. Sprinkle with powdered sugar.
Shape dough into 1-inch balls and roll them in sugar. Place on ungreased baking sheets. Bake at 350° for 10 minutes. Remove from baking sheet immediately. (Cookies will firm quickly as they cool.)
In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400° for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.
Wash beans, soak overnight. Cook one hour. Add all other ingredients except sausage and cook until beans are tender. Add sausage 30 minutes before done. Serve over rice.
Dissolve peach gelatin in boiling water; stir until dissolved. Add 3/4 cup cold water and mix well. Chill until the consistency of an unbeaten egg white. Stir in sliced peaches and banana. Pour into a lightly oiled 8-cup mold. Chill until set. Soften gelatin in 3 tablespoons cold water. Scald half-and-half cream and stir into gelatin mixture. Beat cream cheese until smooth. Add whipping cream, sugar, and pureed peaches; mix well. Add to gelatin mixture and stir well. Pour over peach and banana layer. Chill at least 8 hours, or until firm. Yield: 10-12 servings.
Place eggs in buttered casserole. Cook sausage and drain. Sprinkle sausage over eggs. Pour sour cream over top and mix. Combine crumbs and cheese and sprinkle over casserole. Place in a 350° oven; bake for 20 to 25 minutes or until hot. Serves 5.
Boil potatoes (sliced) and onions for 5 minutes. Drain. Melt butter. Stir in rest of ingredients until sauce thickens over medium heat. Layer potatoes and sauce over ham in a 9 x 13-inch baking dish. Bake 35 minutes in a 400° oven.
Preheat oven to 325°. Cream butter and shortening with sugar. Add eggs, one at a time. Beat well after that. Add flour with 7-Up soda and flavorings. Cook 1 hour.
Trim fat from boneless beef sirloin steak. Cut steak into 1 1/2-inch pieces. Mix brown sugar, vinegar, oil, chili powder, salt and hot pepper sauce in medium bowl. Add beef pieces; toss to coat. Let stand 15 minutes.
Cook broccoli as directed. Arrange stalks in greased 12 x 7 x 2-inch baking dish. Place layer of chicken on top. Combine next three ingredients. Pour over chicken. Spread cheese. Combine stuffing with butter. Sprinkle over all. Bake at 350° for 35 minutes or until heated through.
Place crushed cookies in pie plate. Melt oleo and pour over cookies, mix with fork and pat down. Mix vanilla pudding as directed on package and pour over cookies. Then put a layer of Cool Whip. Sprinkle with chocolate chips and chopped pecans.
In a food processor or blender mix all ingredients together for about 1 minute or until smooth. Serve with tortilla chips. Makes about 1 1/2 cups.
Cook macaroni according to directions. Drain. Mix together eggs, milk and salt. Stir into hot drained noodles and mix. Add shredded sharp cheese. Pour into 1 1/2-quart greased 8 x 8-inch square pan or casserole dish. Bake at 350° for 40 to 45 minutes.
Combine macaroni, undrained bean salad, celery and egg. Mix with French dressing, relish, salt, hot pepper sauce and pepper. Chill about one hour. Garnish with hard cooked egg. Makes 8 to 10 servings.
Match a cake mix with a pie filling. Dump cake mix (dry) into bowl. Dump melted butter over it as you stir with a fork. Should be crumbly not gobby. Dump 1/2 of this into 2 buttered pans, 9 x 13-inch. Pat down. Put fruit filling on top and then sprinkle remainder of cake mix on top. You may add chips or coconut, if you wish. Bake at 350° for 30 to 45 minutes.
Cook chicken until tender in salted water with butter. Cut chicken into bite size pieces if desired. Cook broccoli according to package directions. Mix soup, mayo, lemon juice and curry powder together. Add broccoli and chicken to soup mixture and pour into a large casserole dish. Top with buttered breadcrumbs. Bake at 350° for 30 minutes.
Cream together the butter and sugar until fluffy. Add the eggs, one at a time, at moderate speed. Makes a pound cake or 2 or 3 layers. Bake at 350° (45 minutes for pound cake).
Mix all ingredients. Shape into a loaf. Bake for 1 hour at 350°.
Cut chicken or pork into 1/2-inch pieces and brown in oil. Reduce heat; add onion. Cover and simmer 10 minutes. Add remaining ingredients. Cover and simmer 10 minutes longer. Serve with rice if desired. Makes 4 servings.
Cut pork roast into 1 1/2 x 1 1/2-inch strips. Add other ingredients together. Marinate in sauce for 2 hours. Bake in a 350° oven for about 1 hour. Baste frequently. Let stand a few minutes before slicing into smaller pieces. Arrange beautifully in a plate. Pour over just a little more sauce. Serve with hot mustard, if preferred.
Mix together the dry ingredients. Boil the oleo, cocoa and water. Add to dry mixture. Add buttermilk, slightly beaten eggs, soda, cinnamon and vanilla. Beat and pour in sheet pan. Bake at 350° for 25 to 30 minutes.
In mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mix and blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each of chocolate and peanut butter chips. Pour into greased 13 x 9 x 2-inch baking pan.
Wash and drain pickles; soak for 20 or 25 minutes in cold water. Drain well; slice in thick slices and add sugar, vinegar and cinnamon sticks. Let stand until sugar dissolves; stir often. Pack back in jars and pour syrup back on pickles. Refrigerate. These are real crisp.
Chop almonds and toast at 350° for 3 to 5 minutes; then sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into mixer bowl. Blend; then beat at medium speed for 4 minutes. Stir in chips and almonds. Pour into pan; bake at 350° for 70 minutes or until cake begins to pull away from sides of pan. Do not underbake. Cool in pan for 15 minutes. Remove and finish cooling on rack. Garnish with whipped topping.
Mix all ingredients. Pour into a 10 x 14-inch buttered casserole. Top with 2 1/2 cups corn flake crumbs mixed with 1/4 cup melted butter. Bake at 375° for 40 minutes.
Drop frozen lobster tails into the boiling water (salted) and cover. When the water boils again, lower the heat, boil gently for 11 minutes. Drain; douse with cold water. With scissors, cut lengthwise down each side of the membrane covering the meat. Pull out the meat, chill and dice. Wash the shells. Saute the mushrooms in butter for 2 minutes; add the flour and seasonings. Stir in the milk and cream; cook slowly until thickened, 8 to 10 minutes. Add the diced meat and sherry. Refill the shells, brush with butter and egg. Brown lightly in hot oven for 10 to 15 minutes. Serves 4.
Preheat oven to 325°. Lightly grease a shallow 1 1/2-quart baking dish or casserole dish. Cook potatoes in water to cover 20 to 30 minutes or until firm and tender. Drain and cool under cold water. Slice in 1/2-inch thick rounds. In prepared dish, arrange rounds in concentric circles, overlapping slices slightly.
Mix all ingredients together. Form mixture into one inch balls. Place on baking pan and bake at 350 degrees for approx. 20 minutes.
Crumble ground beef in two-quart casserole. Add the onion and green pepper. Cover with glass lid. Microwave on High for 5 minutes; stir and microwave on High for another 4 minutes or until meat is browned. Drain and stir in the remaining ingredients. Re-cover casserole dish. Microwave on Medium-high for 22 minutes. Let stand covered for 5 minutes. Before serving, sprinkle with shredded Cheddar cheese.
Sift the flour, baking soda, salt and spices together and blend thoroughly; set aside. Cream butter; gradually add sugar, creaming until fluffy. Add eggs in thirds, beating well after each addition. Add a mixture of molasses and boiling water gradually, mixing well. Beating only until smooth after each addition, alternately add dry ingredients in fourths and sour milk in thirds to creamed mixture. Turn batter into a well-greased (bottom only) 13 x 9 x 2-inch baking pan. Bake at 350° about 35 minutes or until gingerbread tests done. Cool in pan on wire rack. Makes one 13 x 9-inch cake.