HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour 9 x 13 x 2-inch pan. Spread chopped pecans and coconut in bottom of pan. Mix cake according to directions on box. Pour over pecans and coconut. Mix cream cheese and powdered sugar. Add vanilla and spread on top of cake mixture. Bake at 350° for 35 to 40 minutes. No icing is needed.
Pat out rolls on a cookie sheet; pinch perforations together. Bake crust 10 to 15 minutes, then cool. Mix room temperature cream cheese, mayo and dry dressing mix together. Spread on crust. Chop raw veggies into small pieces and place on cheese mixture. Sprinkle with Cheddar cheese and bacon bits. Pat down, cover with foil and place in refrigerator. I use broccoli, green peppers, radishes, carrots and onions to make a colorful pizza.
Put tomatoes, paste and spices in blender. Add to drained, cooked meats. Simmer, uncovered, for 20 minutes, or until mixture is consistency of spaghetti sauce. Stir together cottage cheese and Parmesan cheese. Heat oven to 350°. In ungreased 13 x 9 x 2-inch baking dish, alternate layers, starting with noodles, then cottage cheese mixture, sauce, Mozzarella and Parmesan. End with noodles and Mozzarella and Parmesan cheeses on top. Bake for 45 minutes, uncovered.
Boil sugar, syrup and butter over low heat for 3 minutes. Remove from heat and add milk. Return to low heat and stir constantly until reaches 237° to 238° on candy thermometer or soft ball stage (takes about 15 minutes). Remove from heat. Stir in vanilla. Beat 10 minutes or until quite stiff. Pour into a 9 x 13-inch buttered pan. Put into refrigerator until cool. When cool, cut into squares or roll pecans to make pecan rolls. Cut into strips and eat.
Prepare eggplant by paring and cutting to 1/4-inch slices. Beat 3 egg whites until well stiff; add yolks. Dip eggplant and fry in oil until brown. Place in layers in a 9 x 13-inch pan, alternating eggplant, tomato, onion and cheese. Repeat 2 to 3 times. Bake 1 hour at 350°. Serves 6.
Stir bran cereal and milk together; let stand 1 to 2 minutes. Add egg, oil and honey. Beat well. Stir remaining ingredients together in separate bowl. Add to liquid mixture and stir only until mixed. Pour into greased muffin tins. Bake at 400° for 20 to 25 minutes.
Sift flour, baking soda and cinnamon onto wax paper. Combine sugar, eggs, oil, vanilla and orange juice in a large bowl. Beat with electric mixer until well blended. Stir in flour mixture until well mixed. Fold in apples, nuts, and coconut. Spoon into a well greased and floured 10 x 4-inch angel cake tube pan. Bake in slow oven 325° for 1 1/2 hours or until top springs back when lightly pressed with fingertips. Cool in pan or on wire rack 15 minutes. Remove cake from pan to serving plate with a raised edge. Puncture top of cake all over with wooden pick or skewer. Spoon hot Buttermilk Sauce over warm cake several times until cake absorbs most of it. Let stand about an hour before serving.
Brown sausage and drain. Combine cheese, soup and dip, onion and peppers and mix well. Fold into hash browns. Spread 1/2 of mixture in 9/13 pan. Top with 1/2 sausage. Spread rest of mixture on top ending with sausage. Bake at 350 degrees for 1 hour. Serves 12-14.
Pat 1 1/2 to 2 packages of crescent rolls in bottom of cookie sheet. Bake according to package directions and cool.
Combine all ingredients. Put into a 13 x 9 inch glass dish. Bake uncovered at 350° for 1 hour.
In a large mixing bowl, scald cornmeal with boiling water. Add eggs, salt, sugar and margarine. Mix well. Add milk. If mixture is not as thin as water, add more milk. Finally add baking powder and blend. Pour into a lightly greased 1 1/2-quart baking dish. Bake in a 375° oven for 35 to 45 minutes or until golden brown. Serve with pats of margarine.
In heavy saucepan, cook onion in butter until tender. Add all other ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 20 to 30 minutes. Yields about 2 quarts or 6 to 8 servings.
Cook vegetables until tender. Drain. Put into a large casserole dish. Add celery soup. Mix well. Sprinkle dry soup mix on top. Sprinkle cheese on top. Mix cracker crumbs with melted margarine. Spread on top. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together. Let rise, punch down twice and let rise double in bulk. Grease loaf pans. Bake at 375° for 45 minutes.
Prepare Jell-O as directed on package. Add the crushed pineapple (drained). Place in container and let thicken in refrigerator. Fold in last 4 ingredients and chill until firm.
Combine Oreo crumbs and margarine. Mix well. Reserve 1/2 cup mixture. Press in greased 13 x 9-inch pan. Spread ice cream over crust. Drizzle with chocolate syrup. Spread Cool Whip over top. Sprinkle with reserved crumbs. Garnish with almonds. Freeze for at least 12 hours before serving.
Beat cream cheese and sour cream until smooth and fluffy; set aside. Dissolve jello in boiling water. Stir in cream cheese mixture until well blended. Drain fruit, reserving juice to make 1 1/2 cups combined. Reserve a few peaches for garnish. Stir juice and soda into jello mixture. Refrigerate until thick. Cut peaches into bite size. Fold fruit and marshmallows into thick jello mix. Pour into 7 cup mold. Refrigerate overnight. Garnish with mint and reserved peach slices.
Mix well. Place in ovenproof dish. Bake at 350° for 20 to 30 minutes. Best for dipping with any kind of chips.
Combine flour, sugar, soda and salt. Add 1 beaten egg and chopped nuts. Bake at 350° for 35 minutes in a 9 x 12-inch pan. When cool, frost with 1 pint whipped cream with a little powdered sugar added.
Dice all vegetables; add to the rest of the ingredients. Place in pan; cook on medium-high until tender. Spoon into a blender and chop. Place in covered container; store in refrigerator. This can be put in canning jars and canned. Cook for 30 minutes on medium-high heat (in your canner) after water starts to boil. This is good on a cool day in chili, on tacos, in hot dog sauce or even as a chip dip.
Stir together flour, baking powder, salt and sugar; set aside. Measure cereal and milk into mixing bowl and stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and oil to cereal mixture. Beat well. Add flour mixture, stirring only until combined. Stir in raisins. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake at 400° for about 20 minutes or until muffins are golden brown. Serve warm.
Mix all ingredients and chill 24 to 48 hours to blend flavors. Add a dollop of sour cream to each bowl, if desired.
Mix ground round as you would make your meatballs. Shape into small meatballs. Mix currant jelly and ketchup together; heat. Brown meatballs in oven. Pour jelly and ketchup mixture over meatballs and stir.
Mix all ingredients thoroughly. Put in oiled baking dish and bake in a 350° oven for 1 hour. Remove from oven and immediately turn out onto platter.
Combine all ingredients. Spray baking dish with pan spray and place mixture in dish. Bake 60 minutes at 350 degrees.
Combine shortening, half of the sugar, and egg; mix thoroughly. Sift together flour, baking powder, salt, and nutmeg. Stir into egg mixture alternately with milk. Beat well after each addition. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Immediately roll in melted butter and then in mixture of remaining sugar and cinnamon. Serve hot.
Cream sugar, butter and eggs. Add spices, salt, molasses and vinegar; stir well. Add soda and flour and mix well. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
In a large pan, brown the bacon and cook onion, celery, garlic and basil until tender. Stir in soups, water, tomatoes, macaroni and salt. Bring to boil, cover and simmer for 15 minutes. Add cabbage and zucchini. Cook 10 minutes or until done. Makes about 8 cups.
Cream sugar and Crisco. Beat in eggs and food coloring. Sift together cocoa, flour and salt. Add dry ingredients. Alternate with buttermilk. Mix vinegar, vanilla and baking powder; add to the batter. Mix well. Bake at 350° for about 30 minutes.
Brown meat; drain grease. In a 5-quart pan, combine all ingredients; mix together well. Add chili powder, salt and pepper to taste. Bring just to a boil and then turn heat to simmer. Simmer for 20 to 30 minutes. Serve with cheese and crackers.
Soften yeast in water; set aside. In mixing bowl, combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in softened yeast. Gradually add flour to form stiff dough. Cover. Let rise in warm place for about 1 hour. Stir down dough.
Cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Cook onion in reserved fat until tender. Add vinegar, salt and pepper. Pour over hot cooked, drained beans. Crumble bacon atop. Serves 3 or 4.
Chop onion, dried beef and green pepper fine. Add to softened cream cheese and olives. Mix thoroughly and chill for 2 hours or more. Serve with crackers.
Mix sugar, flour and milk together. Grease rectangular pan with stick of butter. Pour in sugar, flour and milk mixture. Add blackberry pie filling. Cook at 325° for 30 minutes.
Boil water, vinegar, sugar and salt for 1 minute. Let cool. Pour over other ingredients and let stand overnight and it's ready to eat.
Spray tube or Bundt pan with vegetable (oil) spray; dust with flour and set aside. Combine flour plus next 3 ingredients in large bowl. Add oil and milk. Beat at medium speed until smooth. Add lemon rind and next 4 ingredients. Fold in 1/3 egg whites. Gently fold in remaining egg whites. Pour batter into pan. Bake at 350° for 40 minutes. Cool in pan 10 minutes; remove from pan. Cool on rack. Serve 3/4 cup fresh strawberries with each slice. Makes 16 servings. Contains 183 calories per 1/2 inch slice.
Mix and drop by spoonfuls in hot oil (375°) and fry until golden brown, turning once. Drain and serve.
Trim stem ends and any discolored leaves from Brussels sprouts. Cut an "X" into stem of each. Cook in about 1-inch boiling salted water, uncovered 4 to 5 minutes, then covered until just tender, 3 to 5 minutes longer (or steam over boiling water until just tender, 8 to 10 minutes).
Mix ingredients. Roll and put in refrigerator. Cut into thin slices. Bake at 350° until done. Sprinkle with powdered sugar.
Dissolve Jell-O in 1 cup boiling water. Add 1 cup cold water. Mix well. Add sherbet and juice from mandarin oranges. Beat with electric mixer until foamy. Let set until partly set. Stir in mandarin oranges. Pour into mold or other dish. Refrigerate.
Combine first 8 ingredients in bowl and mix well. Shape mixture into 8 small cakes. Chill for several hours. Combine egg with 2 tablespoons water in bowl. Coat crab cakes with flour. Dip into egg mixture. Coat with bread crumbs. Saute over high heat in Parkay in skillet until golden brown.
Spray a 1 1/2-quart casserole with nonstick cooking spray. Combine all ingredients in a large bowl; stir well until blended. Bake at 425° for 15 minutes, then reduce oven to 350° for 45 minutes or until inserted knife in center comes out clean. Serve warm or cold. Garnish with whipped topping, if desired.
Cream shortening and sugar; add egg and molasses. Mix flour, ginger, baking soda, cinnamon and salt. Add to creamed mixture. Mix thoroughly. Form into small balls and roll in granulated sugar. Place on greased baking sheet about 2 inches apart. Bake at 350° for 12 to 15 minutes. Remove to a rack to cool. Store in airtight container or freeze. Yields about 5 dozen cookies.
Cook chicken breasts until tender. Remove from heat and take meat off bone. Reserve chicken broth to mix with ingredients. Tear bread into small pieces. In large bowl, add chicken, celery and onion. Mix well. Add chicken broth, cream of chicken soup and sage (to taste). Bake at 350° until light brown.
Cook squash and onion; drain and mash. Add remaining ingredients and put in greased casserole. Top with 1/4 cup additional crushed Ritz crackers. Bake at 350°, uncovered, for 45 minutes to 1 hour.
Mix all ingredients thoroughly. Bake at 350° for about 45 minutes or until light brown.
Combine crumbs and flour. Set aside. In saucepan over high heat, heat water, margarine and salt until margarine melts and mixture boils. Remove from heat. Quickly stir in crumb mixture, beating vigorously with wooden spoon until mixture leaves sides of pan in a ball. Add eggs, one at a time, beating until thoroughly blended. Chill pan in ice water until completely cooled. Drop batter on cookie sheet in 6 mounds, swirling top of each. Bake in preheated "hot" oven (400°) about 40 minutes. Turn off oven. With sharp knife, make a small slit in side of each puff. Leave puffs in oven with door closed 30 minutes longer. Cool. Cut off top of puffs carefully with sharp knife. Fill with your favorite creamy pudding filling. Makes 6 servings.
Mix flour, sugar, salt and Crisco. Separate egg (save the white). To the yolk, add enough milk to make 2/3 cup. Add to flour mixture. Divide dough into 2 parts. Roll out to fit a cookie sheet (pliable dough). Put on bottom of cookie sheet.
Mix well together the butter, sugar, egg and vanilla. Then sift together the remaining ingredients and add to the first mixture. Mix well. Drop by spoonful onto greased cookie sheet. Bake in 375° oven for 8 to 10 minutes. Cookies should still be soft.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in Cool Whip and spread over crust.
Mix first 4 ingredients and then add remaining and blend. Pour into medium muffin tins which have been lined with paper cups. Freeze until firm. Remove papers to serve. Will fill 10 muffin cups.
Cut steaks into serving size portions and roll in flour, seasoned with salt, paprika and pepper. Cook onion in butter until tender. Remove onion from the pan and save. Place fish in a pan. Fry at moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is approximately 10 minutes, depending on the thickness of the fish. Cover with the onion, sweet basil and sour cream. Cover and simmer for five minutes or until fish flakes easily when tested with a fork. Garnish with parsley. Serves six.
In a large bowl combine apples and bananas; add fruit cocktail and nuts. Mix ingredients with whipped cream or Cool Whip. Add vanilla. Chill. For added flavor, add a small box of flavored jello to Cool Whip before mixing with fruit.
Divide 1 quart of strawberries in half. Crush half of berries and add cornstarch, sugar and lemon juice. Stir over medium heat until thick and clear. Cool. Add last half of berries to cooled mixture. Pour into baked pie crust. When chilled, cover with whipped topping.
Cream margarine and sugar. Blend in eggs. Add combined dry ingredients to creamed mixture alternately with milk and juice, mixing well after each addition. Stir in nuts. Bake in a greased and floured loaf pan at 350° for 1 hour and 20 minutes.
Cream margarine and sugar. Add flour, vanilla and nuts. Chill thoroughly. Roll in balls and bake at 350° until lightly brown. Immediately roll in powdered sugar three times.
Brown ground beef; drain. Add the rest of the ingredients; pour into casserole. Bake at 350° for 1 1/2 hours.
Heat milk to scalding. Beat egg yolks; add 3 to 4 tablespoons hot milk to yolks. Stir. Stir back into custard. After this has thickened, add 1/4 cup water to 2 tablespoons cornstarch and stir into yolks. Remove from heat and add vanilla. Stiffly beat egg whites and add to mixture. Do not boil the boiled custard as it will cause it to curdle.
Mix all ingredients and bake at 350° on a cookie sheet with sides for 25 minutes. Cut.
Bake cake in a jelly roll pan at 350° for 20 minutes. Mix the milk with the 2 pudding mixes. Add all the other ingredients; blend well. Cover the cooled cake with this mixture.
Make Jell-O with 1/2 amount of boiling water. Let it set until soft jelly stage. Combine Jell-O and cream cheese in blender; blend until milky. Fold in celery, pineapple and nuts (more nuts may be used if you like). Pour into 8 x 8 x 2-inch pan or into a mold.
Slice cucumbers thinly, take skins off, put in bowl and sprinkle with salt. Let sit 15 minutes. Pour off excess liquid. Mix together other ingredients; pour on cucumbers. Let sit 20 minutes. Put in jar with liquid; store in refrigerator.
Cream together margarine and sugar. Add pineapple (20 ounce) and egg yolks. Beat egg whites until fluffy and fold into pineapple mix. Pour into 2 small or 1 large unbaked pie shell. Bake at 350° until pie shell is done. The top will be golden brown.
Let ice cream soften, then in a large container, put ice cream and Cool Whip and mix together. In a bag, break up Oreos into pieces. Add to ice cream and mix well. Spoon into cake pan and smooth out. Cover and put into freezer until firm.
Heat pineapple to boiling point. Add gelatin and soften cream cheese to pineapple mixture and heat until cream cheese is mixed well and then take off burner. Place gelatin mixture into bowl and add nuts and fold in whipped cream. Place dish into the refrigerator until ready to serve.
Cut beef across grain into 1/4-inch slices. Cut slices to make 2 x 1-inch pieces. Sprinkle with pepper. Sear meat in 2 tablespoons hot oil over medium-high heat, until browned; remove beef. Saute onion until tender. Add mushrooms; continue cooking until tender. Add broth and tomato paste; stir until smooth. Blend in sour cream. Add beef, along with any juices in bowl and parsley. Bring sauce to a simmer; cook 5 minutes or until meat is heated through and sauce thickens. Serve with noodles.
Spray 10-inch skillet with cooking oil. Heat for 1 minute. Add chicken and cook 3 minutes, then remove. Melt margarine. Add garlic and cook 1 minute. Add flour and cook, stirring constantly with whisk, for 1 minute. Slowly add milk and cook until bubbly and thick. Add cheese, salt, pepper and nutmeg. Cook until cheese melts. Add pasta, broccoli and chicken. Ready to serve. (Weight Watchers.)
Cook spaghetti according to directions. Add 1 teaspoon of oil to cooking water. Drain and rinse with cold water. Set aside. Mix last 5 ingredients in large bowl. Add spaghetti and toss to coat well. Chill at least 6 hours or overnight. Stir 2 or 3 times while chilling.
Bring sugar and water to a rolling boil. Cool and refrigerate in a jar with a lid. Take a sprig of mint; place in bottom of the julep cup. Add crushed ice to the top of the glass and bruise mint leaves. Pour in simple syrup, leaving room to add 1 or more ounces of bourbon. Garnish with a sprig of mint and a straw.
Bake sweet potatoes until soft. Mash and blend with sugar, flour and margarine. Add beaten eggs and blend. Add raisins, nutmeg, cinnamon and flavoring. Add milk gradually and blend well.
Grind together with food chopper and mix thoroughly. Makes a large amount for sandwiches.
Brown ground beef and mix all ingredients but the Mozzarella cheese together and bake for 30 to 40 minutes in a 350° oven. Add the Mozzarella cheese on top and bake 5 more minutes.
Brown pork chops on both sides in oven-proof skillet and pour off drippings. Lightly mix bread cubes, onion, butter, 1/4 cup water, poultry seasoning and pinch of sage. Place a mound of stuffing on each chop. Blend mushroom soup with 1/3 cup water; pour over. Bake at 350° about 1 hour. Makes 4 servings.
Mix all ingredients together and pour in greased pan. Bake at 375° for 45 minutes. Stir often until brown.
Bake corn bread mix according to directions, cool and crumble. Combine all ingredients.
Combine sweet potatoes, sugar, maple syrup, milk, nutmeg, butter, nuts and salt. Add eggs and pour into buttered shallow pan. Bake in a moderately hot oven (375°) for 50 to 60 minutes. Serves 6.
In 8-inch layer cake or square pan, stir all ingredients with rubber spatula until well blended. Scrape down sides of pan. Bake in preheated 375° oven for 30 minutes or until pick inserted in center comes out clean. Cool cake in pan on rack. Makes 8 servings.
Spray a 9 x 13-inch pan thoroughly with Pam or Mazola oil spray. Put 8 slices of bread in pan. Top with ham and cheese. Put the remaining 8 slices on top. Beat eggs; add milk and mustard. Pour over bread slices. Let set overnight in refrigerator, covered. Before baking, melt 1/2 cup oleo and 3 cups finely crushed cornflakes and put on top. Bake 1 hour in a 350° oven (325° for Pyrex). Use only glass, enamel or Baker's Secret pans. Do not use aluminum or badly scratched pans.
Saute onion in butter until soft (not brown). Add potatoes and milk. Cook a few minutes. Add remaining ingredients. Cook and stir.
Combine flour and sugar; mix well and set aside. Combine water, butter and cocoa in heavy saucepan. Bring to boil, stirring constantly. Gradually stir in flour mixture. Stir in buttermilk, eggs and vanilla. Pour into greased and floured 9 x 13 x 2-inch baking pan. Bake at 350° for 30 minutes. While warm, prick surface and spread with Chocolate Candy Frosting.
Saute chopped vegetables in oil. Add ingredients; mix and simmer for about 20 minutes. Season with chili powder to taste.
Mix gelatin and hot water until dissolved. Stir in cold water. Refrigerate until it starts to thicken to a jello consistency. Fold in oranges and pineapple, then fold in Cool Whip until well blended. Pour into four cup molds or serving bowls. Refrigerate until set, about 4 hours.
Mix salt, sugar, flour, soda and baking powder together first, then add milk, vanilla and butter. Beat eggs. Add to mixture. Put into freezer until you set oven and grease cookie sheet. Roll into small balls and pat flat. Bake at 350°.
Combine chicken and soy sauce in plastic bag. Seal and chill 15 minutes. Cook broccoli in boiling water 3 minutes. Stop cooking process in ice water. Drain and set aside. Drain chicken, reserving soy sauce. Dredge chicken in cornstarch. Brown chicken in oil over medium heat until done. Remove chicken and keep warm. Reserve drippings in skillet. Add soy sauce, onion and next 5 ingredients to skillet and saute until vegetables are tender. Add chicken broth and marmalade, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil. Stir in broccoli and orange sections. Serve immediately.
Cut chicken into large, bite size pieces; season with ginger, garlic and pepper. Stir-fry in hot wok or skillet in 1 tablespoon oil until brown and cooked through (do not overcook). Place torn romaine in bowl. Put the chicken on the lettuce in the center; sprinkle chow mein noodles around the edge. Sprinkle remaining ingredients over the chicken.
Combine all ingredients in a small pan and heat to blend flavors. Great for any barbecue. If onion soup mix is not used, add 1/2 teaspoon salt to the recipe.
In a large pot, let mixture of all ingredients, except squash, come to a boil. Add squash and boil 5 minutes. Seal in jars. Boil in hot water bath for 15 minutes.
Separate squash from its shell and place in a 9 x 12-inch greased baking dish. Mix in carrots, margarine and seasonings. Top with Mozzarella. Bake at 350° for 10 to 15 minutes or until cheese is melted and dish is heated through. Makes 6 to 8 (1/2 cup) portions.
Melt margarine in a saucepan. Add sugar and cocoa and stir well. Add eggs and stir mixture, do not beat. Add milk and vanilla and pour in a 9-inch unbaked pie shell. Bake at 400° for 10 minutes, then reduce heat to 350° for 20 to 25 minutes or until crust is brown. This is delicious topped with Cool Whip or vanilla ice cream.
Combine sugar, water and spices in deep saucepan or deep-fat fryer. Simmer 10 minutes; strain. Add orange juice, grapefruit juice and cider. Reheat. Garnish with orange slices with candied cherry in center of each slice.
In an 8 x 10-inch pan, pick a head of lettuce in pieces to make one layer. Then add chopped onions, green pepper and celery. Sprinkle cooked peas. Spread Hellmann's mayonnaise over layers. Sprinkle with sugar. Put grated Cheddar cheese and crumbled bacon on top. Cover tightly with foil and refrigerate.
Clean carrots; place in saucepan. Sprinkle other ingredients over carrots. Cover with water. Simmer for 7 to 8 minutes. Remove carrots. Boil sauce for 2 minutes (or until it thickens). Pour over carrots.
Dice and saute onion and green pepper in a little olive oil and the garlic. Dice eggplant and add. Simmer for about 1/2 hour or until very tender. Add stewed tomatoes and salt and pepper to taste.