HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring sugar and syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Pour over corn flakes and peanuts. Mix until coated. Pour into pan. While still warm, cut into squares.
Bring cream cheese to room temperature. Beat cheese and brown sugar until completely mixed and smooth. Chill at least 2 hours. Quarter apples, then slice each quarter into thirds. When ready to serve, spread cheese mix in shallow bowl, then sprinkle chopped peanuts on top of cheese mixture.
Cook ravioli according to directions. Meanwhile, in a skillet on medium heat, melt butter. Add walnuts (sugar coat and roast first, if you have time) and garlic cloves. About 1 minute or so later, add scallions, thinly sliced. Add fresh parsley or basil. (Spinach is a nice addition as well.) Sprinkle liberally with cheese. Salt and pepper to taste. Put over ravioli.
Blend all ingredients on low speed for 1 minute. Scrape sides and mix on medium 2 minutes more. Pour batter into a greased and floured pan. Bake for 45 to 47 minutes in a 350° oven. Cool for 20 minutes. Invert onto serving plate. Prepare glaze.
Rinse beans well. Put in large saucepan. Add water to cover. Cover and bring to boil (medium heat). Boil gently 2 minutes. Remove; let stand covered 1 hour. Add ham bone and additional water to cover. Return to medium heat. Bring to boil. Lower heat; cover and simmer 1 1/2 hours until tender. Add water as needed to keep beans covered. Preheat oven to 300°. Drain beans, reserving liquid. Put beans into a 4-quart baking dish. Add sugar, molasses, salt, mustard, ginger, pepper, catsup and 1 cup of bean liquid. Stir to mix well. If needed more bean liquid to cover beans. Bake, covered, at 300° for 2 hours. Uncover; bake 1 hour to brown a little. Makes 12 large servings. Can refrigerate 4 days or freeze.
Butter 1-1/2 quart casserole. Blend Cheese Soup and Milk. Layer into casserole beginning with Potatoes, add Onions, add Sauce. Dot with Butter and Paprika. Cover and bake at 350 for 60 minutes. Uncover and bake 15 minutes more or until done.
Cook chicken with 1 onion and 2 stalks celery. Cool, debone and save broth. Cook egg noodles in broth. Saute 1 onion, 3 stalks celery and green pepper in butter. Add parsley, garlic and poultry seasoning.
Put foil around pan for baking. Take large container and chop fruit fine, then chop nuts and pour over fruit; put coconut, sugar, flavoring and then pour melted butter over and mix. Break eggs to side of bowl and beat and mix. Add flour and mix until wet. Bake in wax paper lined pan at 275° until done, about 2 1/2 hours. Do not overcook. Put foil on top until about 30 minutes before done. Remove and let cool.
Layer casserole dish (9 x 13-inch) with beef slices. Wrap breast pieces with bacon and lay on beef slices. Pour soup over chicken and bake in oven. If you bake this for Sunday dinner, put in slow oven (200° to 250°) while you're at church. When baked at other times, bake at 350° for approximately 1 hour (until chicken is done).
Grind onion and braunschweiger together. Mix cream cheese and mayonnaise into meat well. Let set in refrigerator for 2 hours and then roll in nuts.
Place all ingredients in a blender and blend for 5 minutes. Chill. Keep refrigerated.
Make cake according to package directions and bake in 9 x 13-inch pan. As soon as you remove from oven, pour can of condensed milk over cake and let cool. Pour caramel topping over cake. In food processor or blender, process candy bars and nuts until coarse crumbs. Spread 3/4 of candy and nut mixture over caramel topping. Spread whipped topping over this, then sprinkle remaining candy/nut mixture over whipped topping. Refrigerate.
Mix ingredients all together. Bake in an oven-safe dish at 350° for 25 minutes or until golden brown. Spread on crackers or pieces of French bread.
I cook the pork, then beef and chicken. I remove the meat from wok and wipe it out, then start cooking the rest in about the order they are in. Serve over rice, pancit canton noodles or bean threads.
Cream the sugar and butter. Add eggs and beat, then add sour milk and bananas. Add flour, soda and salt to mixture. Add nuts. Bake at 350° for 40 minutes. Makes 2 small bread loaf pans.
Heat oven to 350 degrees. Cream flour, margarine and sugar together. Press in bottom of 9x9x2 pan. Bake 20 minutes. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust and bake 25 minutes longer. Cool and cut into 2 inch squares.
Boil noodles until done to your taste. Rinse and trim fresh broccoli in small flowerets and cook with a small amount of water in covered casserole in microwave about 3 minutes on High. If using frozen, follow directions on box. In another bowl, melt butter and garlic in microwave, covered, for about 2 minutes. In large casserole, combine noodles, broccoli and sealegs; add garlic butter and layer cooper sharp cheese over top. Cook, covered, in oven for about 1/2 hour at 375° or until cheese is fully melted.
Mix the cake mix, margarine and 1 egg. Press in bottom of a 9 x 13-inch pan. Soften the cream cheese. Add 2 eggs and beat until smooth. Add the confectioners sugar, vanilla and almond. Mix well and spread on top of first mixture. Bake 15 minutes at 350°. Remove and sprinkle the sliced almonds on top. Bake 20 minutes longer. Cool thoroughly and cut in squares.
Cook ground beef, onions and garlic until meat is browned and onion is tender. Stir in remaining ingredients. Turn into 12 x 7 1/2 x 2-inch baking dish and bake at 350° for 45 minutes or until knife comes out clean. Cut into squares. Makes 8 servings.
In medium mixing bowl, combine all ingredients; toss lightly. Chill before serving. If desired, garnish with toasted almonds.
Cream together eggs, brown sugar and shortening. Add flour, soda, baking powder, vanilla and salt. Add chocolate chips and nuts. Bake in a 9 x 13-inch pan. Bake at 350° for 27 minutes. Remove from oven and let cool completely before cutting.
In large bowl, dissolve Jell-O in boiling water. Cool to lukewarm. Add remaining ingredients. Blend well. Pour into 13 x 9-inch pan. Chill until firm.
Mix sugar, butter, milk and corn syrup. Boil 5 minutes, stirring constantly. Remove from heat and beat, adding vanilla and peanut butter. Pour in greased dish. Cut when cool.
Beat eggs. Blend in other ingredients and mix well. Pour into a greased 9-inch pie pan. Bake 30 minutes at 350°.
Heat griddle over medium-high heat. Oil lightly. Combine dry ingredients. Add milk, egg and oil; stir just until dry ingredients are moistened. For each pancake, pour about 1/4 cup batter on hot griddle. Exchanges: 1 1/2 fat and 1/2 milk.
Beat egg whites, cream of tartar and salt until stiff. Gradually add sugar and vanilla. Put in ungreased 9 x 13-inch pan. Heat oven to 425°. Place meringue in oven and turn off heat. Leave in oven overnight.
Boil squash till tender. Mash squash, add other ingredients. Bake at 350° for 45 minutes.
Preheat oven to 325°. Trim bread crusts. Cook sausage in skillet, stirring until brown and crumbly; drain. Layer 6 slices of bread, sausage, cheese and remaining bread in 9 x 13-inch baking dish. Combine eggs, milk and salt in bowl; beat until smooth. Pour over layers. Cover with foil and chill in refrigerator overnight.
Brown rice in oleo. Add beef soup and onion soup with 1 1/2 cups water. Cook in casserole at 350° for 1 hour.
Cook together all ingredients except bread cubes; boil together 15 minutes. Toss with fork into bread cubes. Bake, covered, for 1 hour in pan of water at 400°. Serve with brown gravy.
Heat oven to 375°. Cream together butter, sugar and brown sugar. Add eggs. Mix in separate bowl, flour, ground oatmeal, baking powder and baking soda. Mix all ingredients together. Add chocolate chips. Bake for 10 to 12 minutes.
Prepare Three-Step Homemade Pasta; set aside. In a 4-quart Dutch oven, cook onion in butter over medium heat for 7 minutes or until golden brown, stirring frequently. Add broth and pepper. Bring to boiling. Stir in the pasta. Top with spinach. Cook, covered, for 1 to 2 minutes more or until spinach and pasta are tender. To serve, ladle pasta into a bowl. Top with cheese. Makes 4 main dish servings.
Saute onions and bacon (cut into smaller pieces). Drain. Add all ingredients including onions and bacon; mix. If needed for a larger group, double this recipe. Bake at 350° for 1 hour and enjoy!
In large container mix all ingredients together. Marinate in refrigerator (covered) for 8 hours. Pour into crock-pot, cook on high for at least 6 hours.
Preheat oven to 350°. Cream together margarine, sugar and vanilla. Add eggs; mix well. Add flour, salt and cocoa that has been sifted. Put in greased jelly roll pan. Bake 25 minutes. Remove and spread with 1 (7 ounce) jar of Marshmallow Creme.
Let margarine come to room temperature. Mix all ingredients. Bake at 350° for 1 hour or until brown. Butter baking dish.
In a double boiler, melt almond bark. Add can of Eagle Brand milk; mix well. Remove from heat. Add chopped pecans. Pour into a buttered dish until set. It will set fast! Cut into squares and eat it all up!!
The vegetables may be fresh or canned. Do not add salt to the cooked meats except for the chicken (1 1/2 teaspoons). Mix everything together and simmer the afternoon or morning away. Enjoy!
In Dutch oven, cook celery and onion in margarine or butter until tender. Add water, chicken or turkey, carrots, bouillon, marjoram, pepper and bay leaf. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Remove bay leaf. Add noodles and parsley. Cook 10 minutes or until noodles are tender. Refrigerate leftovers.
In a small bowl, mix the yeast with the warm water. Dissolve completely. Add 1 tablespoon granulated sugar. Stir and set aside. In a large bowl, mix the flour, Crisco shortening and 1/4 cup granulated sugar. Add the milk and the yeast mixture. Mix well. Pour onto floured wax paper. Form into a ball. Coat the dough ball with melted margarine. Put into a plastic container with lid. The dough ball will rise so the container needs to be twice as big as the dough ball. Place in the refrigerator until ready to use. Bake at 350° for 10 to 15 minutes.
Melt butter for the top of rolls when you bake them. Soften dry yeast in warm water. Scald milk; add sugar, salt and shortening. Add flour and mix well. Add softened yeast and eggs; beat well. Add enough flour to make a soft dough. Turn out onto floured board and knead. Place in greased bowl to let rise until double. Make into rolls and let rise in greased baking pans. Bake at 350° until brown.
Melt over double boiler the first 3 ingredients until well blended. Remove from hot water. Add marshmallows and nuts. Pour into foil lined pans and chill.
In a 13 x 9-inch pan, layer in this order: pineapple, pie filling, 1 cup pecans and dry cake mix. Drizzle margarine over dry cake mix. Sprinkle sugar and remaining nuts over top. Bake 45 minutes to an hour at 350°. Serves 12 to 15.
One of the essential building blocks in any great cooking are stocks, used in soups, gumbos, sauce piquante, etc. There is no substitute for a good stock and it is easy to make.
Cut shortening into flour and nonfat dry milk until it has the consistency of cornmeal. Add about 1/2 cup water and mix. If the dough seems too thick, add a little more water and really stir strongly with a large spoon. Roll out and cut. Bake at 400° until lightly browned. You can store uneaten biscuits in a Tupperware bowl in the refrigerator. To reheat, you can wrap in a damp paper towel and microwave carefully (1 biscuit only for about 10 seconds) or place in a preheated oven for a few minutes.
Preheat oven to 325°. Cream butter and cream cheese. Add sugar and cream well. Add eggs, one at a time, beating well after each egg. Fold in flour. Add vanilla and salt, folding in gently. Pour into greased tube pan and bake for 1 hour and 20 minutes at 325°.
Place potatoes and carrots in slow cooker. Sprinkle with 1/4 teaspoon salt. Combine remaining ingredients. Mix well. Shape into a loaf. Place loaf on top of the vegetables, making sure it doesn't touch sides of slow cooker. Cover and cook for 8 to 10 hours on low.
Mix together and pour into unbaked pie shell. Bake at 325° for 55 minutes.
Bake potatoes. Cut length wise. Scrape out meat of potatoes from peel. Mash potato meat with butter, cream, salt, onion, cheese, crab meat, and tabasco sauce. Refill potato shells with mixture. Bake at 425 degrees for 15 minutes.
Brown sausage in a medium skillet. Drain and discard any fat and set aside to cool. Lightly beat the eggs in a large mixing bowl. Add milk, mustard powder and salt and blend well. Stir in bread crusts, sausage and cheese and mix well. Pour into a shallow 2-quart glass baking dish and refrigerate overnight.
Put the sugar and milk of the coconut together in a saucepan. Cook for 5 minutes. Add coconut and cook 10 more minutes longer, stirring constantly. Pour into greased pans and cool. Cut into squares. Put in a cool place for 2 days to harden.
Scrub potatoes thoroughly; prick with a fork. Bake at 400° for 1 hour or until tender. Allow potatoes to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Combine potato pulp and next 6 ingredients in a mixing bowl; beat until light and fluffy. Stuff shells with potato mixture. Combine Parmesan cheese and paprika; sprinkle over potatoes. Bake at 400° for 10 minutes or until thoroughly heated. Yield: 6 servings.
Cook beans in 6 cups salted water for 1 to 2 hours or until tender. Then drain and set aside. Put onions, garlic, carrots, celery and green pepper in a saucepan with small amount of water. Bring to a boil and simmer for 15 minutes. Add bulghur, tomatoes, tomato paste, lemon juice and spices. Combine with beans. Heat gently in double boiler or in warm oven. Garnish with parsley.
Mix chicken, vegetables, soup and cheese. Place bottom crust into pie plate according to instructions. Place chicken mixture on top of crust. Cover with second crust. Press crust edges together and trim excess. Place several slits in top crust and bake at 350° for 45 to 60 minutes, until crust is brown.
Sift dry ingredients; mix in oil. Add all remaining ingredients; blend well. Bake in greased floured pan at 325° for 45 minutes. While cake is hot, cover with the following combination which has been brought to a boil:
Mix 1 cup sugar, pumpkin and spices; set aside. Mix cream cheese, 1 cup sugar, Cool Whip and vanilla flavoring. Spread most of mixture in bottom of pie crust. Next place all of pumpkin on cream cheese mixture. Use remaining cream cheese mixture to top pie. Chill overnight. Ready to serve.
Soak the bread in milk while you mix the other ingredients. Add the milk and bread mixture. Place in a loaf pan and mix 1/2 cup catsup with four tablespoons of sugar and spread on top. Bake at 350° for about one and a half hours.
Place the carrots and onions in an ungreased 1 qt. baking dish; pour chicken broth over all. Cover and bake at 325° for 1 hour or until carrots are tender.
Mix all ingredients together, saving the raisins until last. Put in greased and floured cake pans. Bake at 350° for 40 minutes.
Combine cocoa, sugar, milk, salt and margarine. Heat slowly. Bring to a boil and boil 1 1/2 minutes. Remove from heat. Stir in peanut butter and vanilla. Stir in oatmeal. Drop by spoonful on waxed paper. Let stand until firm, about 25 minutes.
Cream Crisco and sugar. Add eggs. Mix soda and vinegar and set aside. Mix cocoa, flour and dash of salt. Mix alternately to creamed mixture with buttermilk. Add last by hand, vinegar and soda mixture. Bake at 350° in 2 greased and floured layer pans for 30 minutes.
Brown meat and onion in large saucepan. Pour off excess fat. Add cream of mushroom soup and 1/2 can of water. Simmer until thick (10 to 15 minutes). Pour meat mixture into bottom of 13 x 9 x 2-inch pan. Strain juice from peas and pour over meat. Pour prepared potatoes to fill up the rest of the pan. Top with grated cheese. Cook at 350° until cheese begins to brown (about 20 to 30 minutes).
Melt cheese. Stir in sausage, soy sauce and salt. Spoon onto bread. Bake at 375° until bubbly and brown around edges. Use hot sausage if you dare.
Mix Veg-All, celery, onion, water chestnuts, mayonnaise and cheese together; sprinkle with sugar and Tabasco. Pour into 9 x 11 inch greased baking dish. Bake at 350° for 30 minutes. Mix melted margarine and crushed crackers together. Sprinkle over casserole; bake 15 minutes more. Flavors just need to blend together. Serves 6 to 8.
Brown meat and onion in shortening. Add cabbage. Mix, cover and cook until cabbage is tender. Roll out bread dough. Place 1/2 in casserole. Add meat mixture. Sprinkle American cheese, diced up, over meat mixture. Cover with remaining dough. Seal edges and prick top. Bake at 350° for 30 minutes.
Heat oven to 350°. Mix all ingredients except stuffing. Spread 2/3 of the mixture in ungreased loaf pan, 9 x 5 x 3-inches, pressing mixture up sides of pan to within 3/4-inches of the top. Spoon stuffing onto mixture in pan, then top with remaining meat mixture, covering stuffing completely. Bake uncovered for 1 hour and 10 minutes. Drain off fat. Let stuffed meat loaf stand 5 minutes before cutting into thick slices.
Mix water, yeast and sugar and let rest. Add first mixture to second one and mix well. Mixture will be stiff. Let rise in bowl. Punch down and shape in rolls or loaf. Let rise again. Bake at 350° for 18 minutes or until golden brown. Remove from oven; brush with butter.
Mix and cook cake mix as directed. Make 4 layers or make 2 layers and split. Mix softened cream cheese and blend in Cool Whip and sugars. Spread mixture between each layer and top with blueberry pie filling, including top of cake. Real good!
Blanch asparagus until crisp-tender, about 4 minutes. Rinse under cold running water and drain. Reserve 6 of the asparagus tips for garnish. Saute remaining asparagus in butter in a large saucepan over medium heat until tender. Transfer to a food processor or blender and puree. Mix puree and stock in a saucepan. Heat over low heat to barely simmering. Season to taste with salt and pepper. Whisk together half and half, egg yolk and cheese in a small bowl. Whisk into soup. Heat just until slightly thickened and soup is warm. Garnish with reserved asparagus tips. Season to taste. Makes about 4 cups.
Cook first 6 ingredients for 10 minutes. Stir constantly so it won't stick. Take off heat, add vanilla and Rice Krispies, mix, let cool slightly. Take a teaspoonful of mixture and make a ball. Butter hands to roll into a ball. Then roll in coconut flakes.
Combine everything. Mix well. Pour into pie shells. Bake at 325° for 30 to 35 minutes or until set.
Mix cake mix as directed on package. Pour 1/2 of batter in 13 x 9-inch pan. Bake 15 minutes at 350°. Melt caramels with milk and margarine. Take cake out of oven. Pour caramel mixture over cake. Add chips and nuts evenly over caramel mixture. Pour rest of batter over this and bake an additional 20 minutes. When cool, top with Cool Whip.
Mix all ingredients together, beating quick and making sure baking soda dissolves well. Bake at 375° for 30 to 35 minutes.
In a mixing bowl, combine flour, sugar, 3/4 cup milk and Crisco shortening. Beat vigorously by hand or at medium speed with a mixer for 2 minutes. Add eggs, 1/2 cup milk and vanilla. Beat 2 minutes more. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 40 minutes.
Heat oven to 375°. Toss potato spears with dressing. Sprinkle each spear with garlic powder and parsley. Place on a cookie sheet. Bake 20 minutes or until crispy.
Dissolve Jell-O with water. Add blueberry pie filling. Add crushed pineapple with juice. Stir; let it get firm (best made day ahead). Before serving, mix sour cream, soft cream cheese, sugar and vanilla. Spread on top. Sprinkle chopped walnuts over all (if desired).
Boil broken spaghetti until done. Rinse real good with first hot and then cold water. Mix cooked spaghetti, vegetables and salad dressing together. Let sit overnight in refrigerator.
Beat egg whites stiff and set aside. Mix baking powder with crackers. Cream the Crisco and sugar. Add egg yolks and milk mixture. Add salt, nuts and crackers and beat until mixed. Fold in egg whites. Bake at 350° for 25 minutes in a 13 x 9-inch greased pan.
Prepare crust for 2 crust pie. Mix listed ingredients together. Bake at 450° until crust is brown. Reduce heat to 350° until it bubbles. Turn off oven.
Put brown sugar and soy sauce in large electric skillet and cook until liquid. Add juice from pineapple and dash garlic powder. Add ribs and simmer until tender. Add pineapple and enough cornstarch to thicken.
In a large bowl, combine peeled avocados, garlic salt, red crushed peppers and onion powder. Blend with potato masher until well mashed and all avocado chunks are gone. Add all other ingredients to avocado until well mixed. Makes 6 servings.
Mix egg, sugar and oil well. Add soda and salt. Mix well. Alternately add flour and buttermilk. Beat well. Place half of batter in greased loaf pan. Sprinkle half of the cinnamon/sugar mixture over batter. Repeat with remaining batter and sugar/cinnamon. Cut through with knife and bake 45 to 50 minutes at 350°. Serve warm or cold.
Combine flour, sugar, soda in a large mixing bowl. Bring cocoa, oleo and water to rapid boil. Add to flour mixture and mix well. Add rest of ingredients. Mix and pour in well-greased pan. Bake at 375° for 30 minutes. Icing must be ready to put on cake immediately after removal from oven.
Spread pie filling into a greased 8-inch square baking dish. Set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake at 400° for 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls. Serve warm. Makes 8 servings.
Slice potatoes; brown hamburger and onion. Add remaining ingredients. Top with Mozzarella cheese, if desired, the last few minutes of baking. Bake at 350° for about 1 1/2 hours. Serves 8 to 10.
Melt margarine in a 13 x 9-inch pan. Press cracker crumbs in margarine. Sprinkle remaining ingredients in order listed in layers. Pour condensed milk over top. Bake at 325° for 30 minutes. Refrigerate until cool.
Toss chocolate and chopped nuts with 2 tablespoons of dry cake mix; set aside. Beat remaining ingredients together for 3 minutes at medium speed. Fold in chocolate chips and nuts.
Add soup and broth; warm. Roll tortillas with chicken and cheese. Pour soup mixture over them. Bake at 425° for 20 minutes.
Blend mustard with a little vinegar; add remaining vinegar Add next six ingredients; put on heat to simmer ten minutes, then take off. Cool then pour over onion and eggs; put in a gallon jar.
Melt margarine. Mix in powdered sugar. Add cocoa and water to desired texture. Add vanilla and nuts.
Add vanilla pudding, milk, sour cream and Cool Whip together. Layer bananas and vanilla wafers. Spread filling between layers and on top. Chill and serve.
Combine sugar, vinegar, onion juice, mustard and salt in container of electric blender; blend well. Slowly add oil, continuing to blend; blend until thick. Add poppy seed; blend 2 minutes. Chill. Store, covered, in refrigerator. Serve over fresh fruit. Yields 3 1/2 cups.
In a large pot at medium high heat (no oil), cook onion, celery, eggplant and garlic clove, stir occasionally until onions are clear, then add tomatoes, brown sugar, parsley flakes and oregano. Reduce heat to medium-low heat and cook about 30 to 40 minutes or until celery is tender. Add the garlic powder and cooking wine and cook an additional 5 minutes. Serve over spaghetti or noodles of your choice, cooked as directed.
Cream butter and cream cheese until smooth. Stir in remaining ingredients. Chill until ready to serve. Serve with crackers.
Dribble melted oleo over graham cracker crumbs. Mix and press down in a 9 x 13-inch Pyrex dish. Mix softened cream cheese and powdered sugar. Spread over crust.
Boil rice in milk until soft in top of double boiler; stir occasionally. When rice is soft, remove from heat; add gelatin that has been dissolved in a little cold water. Add sugar to rice when it is cooked. Cool in pan of water. Stir in egg, whip heavy cream and stir in when cool. Add raisins, nuts and cherries. Serves 8.