HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients; mix just until bread is moistened. Pour into a 9 x 13-inch pan sprayed with Pam or the like. Place in a nonpreheated oven. Bake at 375° for 1 hour and 15 minutes. Serve alone or with fat-free ice cream or frozen yogurt. Serves about 10 to 12.
Heat milk, butter and chocolate in double boiler until mixture almost boils and chocolate is melted. Stir until smooth. Remove from heat and cool until lukewarm. Place mixture in large mixing bowl. Add eggs, sugar and vanilla; mix well. Sift flour, baking soda and salt together, adding a little at a time until flour is added and mix well. Pour into 8 x 12-inch baking pan. Bake 40 to 45 minutes at 350°.
Mix all ingredients. Grease 2 pans. Pour into pans and bake at 450° for 20 minutes.
Saute the onion in the butter until translucent. Add the potatoes and combine. Add the lemon juice, thyme and salt. Mix. Spray a casserole dish with nonstick vegetable cooking spray. Put half the potato mixture in the casserole and sprinkle with the flour. Add the rest of the potatoes. Pour in the skim milk and sprinkle with the bread crumbs. Bake at 325° for 1 hour or until potatoes are tender and slightly browned on top. Yields 4 servings.
Preheat oven to 350°. Sift flour with salt; set aside. In large bowl, beat margarine, shortening, sugar, cream and vanilla until smooth and fluffy. Stir in flour mixture until well combined. Stir in nuts. Drop by teaspoonfuls, 2-inches apart, onto ungreased cookie sheets. Bake 15 to 20 minutes or just until light golden brown. Remove to wire rack; cool.
Cut sausage in small pieces. Add rest of ingredients. Cook in chicken broth or water until vegetables and bows are done.
Mix dry ingredients. Add fruit and juice with beaten egg. Pour into oblong cake pan and sprinkle with 1 cup brown sugar. Bake at 350° for 35 minutes.
Preheat oven to 350°. Cream sugar and butter until fluffy. Add banana, eggs and vanilla. Blend well. Sift dry ingredients together. Add to mixture and mix thoroughly. (Add 1/4 cup chopped, toasted walnuts, if desired.) Turn into greased, sprayed 8 x 4-inch loaf pan and bake until tester inserted in center comes out clean (about 55 minutes). Remove from pan and cool completely before slicing.
Oil a 13 x 9-inch pan. Layer tortillas on bottom of pan. Put cheese on top of tortillas, then layer of hamburger. Place another layer of tortillas. Top with cheese and hamburger. Blend remaining ingredients and pour over top of last layer. Bake at 425° for 25 to 30 minutes.
Beat eggs. Add sugar, syrup, vanilla and margarine or butter. Mix well. Add nuts and stir. Pour into uncooked pie shell. Bake in slow oven until almost set, about 45 minutes to 1 hour, at 350°.
Heat oven to 375°. Combine first four ingredients in bowl; set aside, stirring occasionally. in large bowl, beat together sugar and margarine until creamy. Add flour, oats and cinnamon. Beat until crumbly. Use 3/4 cup oats for topping. Press remaining oat mixture into bottom of 13 x 9-inch baking pan. Bake 15 minutes. Spread fruit evenly over crust. Combine nuts and reserved oat mixture. Sprinkle over fruit. Bake 16 to 20 minutes.
Combine sugar, syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over boiling water, beating with electric mixer until mixture stands in peaks. Remove from heat. Add vanilla. Continue beating until frosting holds deep swirls. Frost cake. Sprinkle immediately with coconut, pressing into sides for pretty cake.
Dissolve jello in 2 cups boiling water and add lemon juice. Set aside to cool a little. Blend tofu with mixer, then add 1 carton of Cool Whip; mix, then add jello until smooth. Pour into the 3 chocolate pie crusts and refrigerate until firm, but do not cover. After firm, top with Cool Whip.
Heat oven to 425°. Prepare pastry. Sprinkle bacon, cheese and onion in pastry lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake for 15 minutes. Reduce oven temperature to 300°; bake 30 minutes longer, or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges. Makes 6 main dish servings (8 appetizer servings).
Cream shortening; add sugar, egg and molasses. Sift flour, salt and spices together and stir into molasses mixture, alternately with hot water and baking soda mixture. Chill dough thoroughly. Drop by teaspoon about 2 inches apart on slightly greased baking sheet. Bake about 8 minutes at 400°. Cover the tops with frosting while still warm.
Boil potatoes. Fry bacon crisp. Drain bacon on paper towels and save grease. Crumble bacon on sliced hot potatoes.
Take roast and put strips of bacon across top of it to keep moisture in. Cook slowly at 300° to 325° until tender. If more gravy is desired, use 2 cans of mushroom soup.
Combine first 3 ingredients in small bowl; brush mixture on both sides of fillets. Combine garlic powder, Creole seasoning and ground red pepper. Sprinkle evenly over both sides of fillets. Place fillets in a 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 25 minutes. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, green onions, green pepper and sweet red pepper. Saute 5 minutes or until vegetables are tender. Add crabmeat and cook 30 seconds or until thoroughly heated, stirring constantly. Spoon crabmeat mixture evenly over baked fillets. Bake an additional 5 minutes or until fish flakes easily when tested with fork. Makes 6 servings.
Allow sausage to reach room temperature. Add cheese and baking mix. Squeeze together until firm. Shape into 1-inch balls. Bake on ungreased cookie sheet at 350° for 20 to 30 minutes.
Blend lemonade and milk, then fold in Cool Whip. Pour into pie crust. Refrigerate 2 to 3 hours.
Combine chocolate crumbs and 1/3 cup melted butter. Firmly press mixture on bottom and sides of pie plate and bake at 350° until done or 6 to 8 minutes. Cream 1/2 cup butter. Gradually add brown sugar, beating at medium speed and add eggs, one at a time. Stir in melted chocolate and next 4 ingredients. Pour mixture into prepared crust. Bake at 375° for 25 minutes and let cool. Top with Cool Whip, chocolate syrup, maraschino cherries, etc.
Mix mushroom soup and sour cream. Pour over chicken and beef in bottom of greased casserole dish. Sprinkle top with bacon bits and paprika. Bake for 3 hours at 250 degrees. Serves 4.
Cook squash until tender, then drain and add cracker crumbs, milk, ham, onion, eggs and cheese. Mix ingredients and bake for 30 minutes.
Blend together the oil and sugar. Add eggs and beat well. Stir in flour and mix well. Add remaining ingredients. Pour in greased tube pan. Bake at 325° for 1 1/2 hours.
Cream together cream cheese, 2 eggs, confectioners sugar and vanilla. Mix first 4 ingredients together and press into a greased 9 x 13-inch pan. Spread creamed mixture over first layer. Bake at 350° for 45 minutes. Top will bubble and brown.
Beat sugar and cream cheese. Add eggs, one at a time. Add vanilla. Bake at 350° for 45 minutes. Remove from oven for 7 minutes. Mix sour cream and sugar. Add to top of cake. Return to oven for 8 minutes.
Combine all ingredients and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Cream powdered sugar and oleo. Add egg, salt and vanilla. Mix until light and fluffy. Spoon mixture evenly into crusts. Chill and whip cream until stiff. Stir in pineapple and nuts. Spoon on top of pies and chill thoroughly.
Melt butter on High 1 minute in a glass casserole. Stir in milk, flour and sugar. Pour peaches over batter. Do not stir. Microwave on High, 10 to 15 minutes.
Combine the milk and rolled oats in a bowl and let them stand at least 5 minutes. Add the oil and beaten eggs, mixing well. Stir in the flour, sugar, salt and baking powder. Stir just until the dry ingredients are moistened. Bake on a hot lightly oiled griddle, using 1/4 cup batter for each pancake. Turn them when the top is bubbly and the edges slightly dry. Our favorite cottage breakfast! Makes 8 to 10 pancakes.
Melt butter. Add cornstarch & milk. Cook for 5 minutes. Add cheese and seasonings. Serve on crackers or toast.
Make 2 vanilla wafer or graham cracker crusts. Slice bananas into prepared crusts. Mix cream cheese, sugar, Cool Whip, milk, vanilla and pecans. Add mixture to bananas and top with pie filling. Chill before eating.
Place all ingredients except nuts in a large bowl. Microwave at Medium (50%) until chocolate chips are melted; takes 3 to 5 minutes, stirring once or twice. Stir in nuts. Pour into a well-greased 8 x 8-inch pan. Refrigerate until set. Cuts best when cold.
Cook celery, onion and mushrooms in 2 tablespoons butter or margarine. Stir in clams, bread, parsley, salt and pepper. Moisten with a little reserved clam juice. Stuff trout cavity with clam mixture and place on greased baking pan. Dot with remaining butter. Bake in preheated 400° oven for 15 to 25 minutes, until fish flakes easily with fork. Garnish with lemon and parsley.
Place 3 unopened cans of Eagle Brand milk in a Dutch oven or large cooking pot. Cover with water to a depth of 1-inch. Bring to a boil. Boil for 4 hours, being careful to add more boiling water to keep cans well covered. Carefully remove cans from water and open them immediately, being careful to cover each can with a towel to prevent being burned. Spread in pie crust. Chill well. Top with whipped cream or Cool Whip as desired.
Prepare brownies according to package directions, using a 11x7 inch baking pan. Cool. Whisk fruit spread in a small bowl until smooth. Cut brownie crosswise in half. Place half of brownie, flat-side down on serving dish. Spread with fruit spread and 1 cup whipped topping. Place second half of brownie, flat-side down, over bottom layer. Spread with remaining whipped topping. Arrange strawberry halves on whipped topping. Drizzle chocolate sauce onto cake before serving.
Cook mixed vegetables as directed on package. Mix celery, onion, mayonnaise and cheese together and spread over mixed vegetables in a 9 x 9-inch glass pan. Mash package of Ritz crackers and add to 1 stick of butter; sprinkle over top. Bake at 300° for 30 minutes or until casserole is bubbling on sides.
Add all ingredients in saucepan. Heat. Simmer for a few minutes. Add grated Cheddar cheese to top.
Preheat oven to 350°. Mix cream of celery soup and sour cream. In casserole dish layer corn, soup mixture and grated cheese. Mix crushed Ritz crackers with melted butter. Top the layers with cracker mixture. Bake 30 minutes or until bubbly.
Cut lengthwise, like French fries, large cucumbers and remove seeds. If pickles are smaller, slice or do in strips. Note: Larger cucumbers are the best. In plastic bowl, cover cucumbers with water. Add 2 cups pickling lime. Cover with towel. Soak for 24 hours. Rinse several times. Cover with cold water. Soak for 3 more hours. Drain water and pour ingredients into pot (cloves, celery seed, pickle spice are best put in cheesecloth and added to pot). Cook for 35 minutes (medium heat; just to boiling). Pour into jars, add lids, turn upside down for best sealing results.
Heat olive oil. Add ground beef and stir. Add onion, garlic, pepper, mushrooms, tomato paste, tomatoes and water. Cover and simmer for 1 1/2 hours. Serve over cooked spaghetti.
Cream sugar, Crisco and butter together; then add the eggs, one at a time. Then add the milk, plain flour and salt. Mix well; then add the teaspoons of flavoring as listed. Bake at 325° for 1 1/2 hours in a greased and floured tube pan.
Take frozen dough balls and place in baking pan. Mix together pudding and brown sugar. Pour melted butter over rolls and sprinkle pudding mix and pecans over rolls. Cover with wax paper sprayed with Pam. Let stand overnight. Bake at 375° for 15 minutes.
Marinate brisket or roast in sauce overnight and bake at 250° for 5 to 6 hours. Leftover sauce may be used a second time or makes a delicious gravy.
This works best in a deep, narrow bowl, preferably glass so layers show. Layer ingredients, starting with lettuce. Combine mayonnaise and sugar together for layer seven. Top with cheese and bacon bits. Refrigerate overnight to allow flavors to blend. When serving, slice down through all layers.
Combine all ingredients in blender and process until smooth. Chill. Yields 2 1/2 to 3 cups.
Prepare cake according to package directions. Bake in a 9 x 12-inch pan. While cake is still hot, punch holes in cake all over with fork. Mix condensed milk and creme of coconut in small bowl; pour over cake. Cool completely. Spread top of cake with Cool Whip. Sprinkle coconut over Cool Whip. Keep refrigerated. Even better after refrigerated overnight.
Mix all ingredients except eggs. Add eggs, one at a time. Beat well and pour into a greased Bundt pan. Bake at 375° for 40 to 50 minutes.
Place chicken breasts in greased casserole. Pour spaghetti sauce over chicken. Bake for 1 hour in a 350° oven. Sprinkle with Mozzarella cheese and Parmesan cheese. Reduce heat to 325°. Heat until cheese is melted and lightly golden brown.
Brown meat and onion slightly. Alternate layers of meat mixture and potatoes in casserole dish until all are used. Add soup, salt and pepper. Sprinkle with cheese. Bake at 350° for 1 hour. Good for covered dish meals.
Drop by teaspoon; sprinkle sugar on top. Bake at 375° for 10 to 12 minutes.
Bake cookie dough for one big cookie on pizza pie pan. Put fruit on top of cookie (mixed all together with apple pie filling). Put Cool Whip on top of fruit. Put cherries on top.
Mix ingredients, adding cereal last. Store in refrigerator for 48 hours before baking. Bake at 400° until done. (Very moist and keeps well.)
Combine flour, baking powder, soda, salt and sugar. Cut in 2/3 cup margarine until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough onto lightly floured surface; knead lightly 4 or 5 times. Roll dough to 3/4-inch thickness; cut with biscuit cutter. Place on lightly greased baking sheet; brush with melted margarine. Bake at 450° for 12 to 15 minutes. May brush with additional margarine when done, if desired.
Melt butter on high until lightly browned. Add 1/2 cup of cream and boil rapidly until slightly thickened. Reduce heat to medium. Add cooked, drained pasta and mix gently. Add 1/2 cup cheese and 1/2 cup cream. Mix gently. Repeat with remaining cheese and cream. Season with salt and pepper to taste. (Option: Top with nutmeg.)
Bring the first 3 ingredients to a boil over medium heat 5 minutes. Add the soda. Stir well and mix with popcorn. Bake in oven at 200° for 25 to 30 minutes. Store in tight container. (Add 1 cup of nuts, if desired.)
First put dates in bowl, sprinkle soda over them. Pour hot water over dates and soda. Let stand awhile. Cream eggs, sugar and oleo together. Roll nuts in 3 tablespoons flour. Add dates to sugar mixture. Add flour and cream well. Last, add nuts and vanilla. Makes a 4 layer cake. Bake at 350° until done. Top with a caramel filling to which nuts have been added. Will be delicious.
Marinate pork tenderloin in remaining ingredients. Bake at 325° for 1 hour.
Bake in greased 13 x 9-inch pan in 350° oven for 45 to 50 minutes.
Add molasses to sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.
Brown meat, peppers and onion; drain fat. Pour in pizza sauce and cooked pasta. Stir well, then put in 9 x 13 glass pan. Cover with pepperoni and Mozzarella cheese. Bake 45 minutes, covered with foil, in 325° oven.
Mix flour, sugar and salt and cut in shortening. Put egg yolk in measuring cup and add enough milk to make 2/3 cup. Add to shortening mixture and mix until you can make a ball.
Mix vanilla pudding as directed on box. Add cream cheese, sugar and cool whip. Crumble oreos and layer in dip dish with mixture. May add gummy worms for decorations.
Brown ground beef until crumbly; drain. Add tomato paste, oregano, basil, garlic and cheese stirring until cheese melts.
In a nonstick skillet, cook beef until no longer pink; drain. Remove from heat. Stir in cheese, mayonnaise, sour cream and onion. In a bowl, combine biscuit mix and water. Spread into an 8-inch square baking dish coated with nonstick cooking spray. Top with beef mixture and tomato. Bake, uncovered, at 375° for 20 minutes or until bottom crust is golden brown.
Do not preheat oven. The cake must be put in a cold oven to keep the cream from souring.
Combine all ingredients. Pour into an 8 x 11 casserole dish that has been sprayed with Pam.
In a 2-quart oblong glass baking dish, toss together stuffing mix, celery, onion, pimento, egg and broth. Brush chicken pieces with melted butter. Place on top of dressing with meaty pieces to the outside edges of dish. Sprinkle with salt and paprika. Cover with wax paper. Microwave at High (10) for 19 to 22 minutes. Let stand about 5 minutes before serving. Makes 4 to 6 servings.
Mix sugar, cocoa, milk and butter; bring to boil. Boil 2 minutes. Beat and let cool. Add oatmeal, vanilla and salt. Add pecans or coconut. Drop by teaspoonful onto waxed paper. Let set until completely cool. You may want to use 1/2 cup peanut brittle instead of pecans or coconut.
Cream butter, cream cheese and powdered sugar. In another big bowl, mix milk, pudding and Cool Whip. Combine mixtures. In 8 x 10-inch pan, pail or pot (plug hole), pat 1/3 of cookies on bottom; layer 1/2 filling and top with 1/3 cookies, then filling layer. Top with remaining cookies. Refrigerate overnight. Before serving, add decorations - worms, fake plants, shovel, etc.
Melt butter in large skillet. Add onion. Saute until soft. Add cabbage and saute until crisp-tender. Stir in caraway seeds, salt and pepper. Cook noodles in salted boiling water as directed on package. Drain well. Stir noodles into cabbage. Add sour cream.
In medium saucepan combine granulated sugar, gelatin and salt. Stir in water; heat until sugar is dissolved, then bring just to boiling. Remove from heat; cool slightly, about 5 minutes. Stir in vanilla. Transfer to large mixer bowl. Beat at high speed of electric mixer about 10 minutes or until mixture resembles thick marshmallow cream. Pour into buttered 13 x 9 x 2-inch pan. Cool. With kitchen shears dipped in hot water, cut in 1 1/4-inch squares. Roll in powdered sugar. Makes about 6 dozen pieces.
Cook and stir zucchini and onion in margarine for 10 minutes. Add parsley and other seasonings. Combine eggs and cheese. Stir in zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust mixture with mustard. Pour vegetable mixture into crust. Bake at 375° for 18 to 20 minutes or until center is set. Cover crust with foil last 10 minutes of baking; let set 10 minutes before serving. Yields 6 servings.
Rinse chicken and pat dry. Dip into beaten eggs; coat with bread crumbs. Brown on both sides in oil in skillet; remove to 9 x 13-inch baking dish. Sprinkle with Mozzarella cheese and half the Parmesan cheese. Spread spaghetti sauce over top; sprinkle with remaining Parmesan cheese. Bake at 350° for 30 minutes. Yield: 8 servings.
Cook ziti al dente. Combine Ricotta, egg and parsley in a bowl; mix. Drain ziti. Coat bottom of baking dish with 2 cups marinara sauce. On the sauce, layer half the ziti, half the Ricotta, half the Mozzarella and half the Parmesan or Romano. Cover with 2 more cups of marinara. Layer the remaining ziti, Ricotta and Mozzarella. Cover with the remaining sauce. Sprinkle with the remaining Romano or Parmesan. Bake at 375° for 45 minutes to 1 hour, until bubbling.
Mix sauce mixture and marinate wings at least 2 hours. Spread wings flat in baking dish and bake 1 hour at 350°.
Mix first ingredients together and make small balls (bite size). Brown meat balls and remove from pan. Drain on paper towels. Place chili sauce and jelly in pan and melt together. Add meat balls and simmer approximately 30 minutes. Insert toothpick in meat balls and serve.
Mix all ingredients in order and pour into 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Combine sausage, hamburger and finely chopped onion until browned. Drain fat.
Brown ground beef; drain. Add chili mix, tomatoes and beans. Stir in celery,	garlic and parsley; bring to a boil for 2 minutes. Turn down heat	and simmer for 25 to 30 minutes. Serve with cheese on top.
Cream shortening and sugars. Add eggs and vanilla; mix well. Add dry ingredients and chocolate chips. Mix well. Add 1/2 cup nuts and oatmeal. Bake at 350° for 15 minutes on ungreased cookie sheets.
Mix all the ingredients in the order given. Drop by teaspoonful on slightly greased cookie sheet. Bake at 375° for 6 to 10 minutes.
Cook onions in butter in small skillet until tender, but not browned; about 3 minutes. Set aside.
Mix cheese and mushrooms together. Use garlic salt to taste. Cut crescent rolls in half. Put small amount of mixture in middle and brown.
Mix cocoa and sugar together. Add other ingredients and mix well. Bake at 350° for 45 minutes to 1 hour in the unbaked pie shell.
Put cottage cheese in a bowl. Add jello to cottage cheese. Drain pineapple and add to cottage cheese. Fold in Cool Whip and oranges. Refrigerate.
Mix the turkey, beef, ginger, salt, pepper and 2 tablespoons light soy sauce. Form into burgers. Either grill or pan-fry until done. Brush with a mixture of the 1/4 cup soy sauce, honey and hot pepper sauce. Cook both sides for another minute. Put meat on buns. Serve with a salad.
Preheat oven to 325°. Grease 13 x 9 x 2-inch pan. In small saucepan, combine sugar, butter and water. Bring to a boil and remove from heat. Add chocolate chips and vanilla and stir until melted. Transfer this mixture to a large bowl and beat in eggs one at a time. In a separate bowl, combine unsifted flour, soda and salt. Gradually add this to the chocolate mixture. Once its all mixed, spread it into the greased pan. Bake at 325° for about 50 minutes.
Remove excess fat from pork. Sprinkle pork with salt and pepper. Heat in 12-inch skillet over medium-high heat. Cook pork in oil about 5 minutes, turning once, until brown. Place pork in 3 1/2 to 6-quart slow cooker. Sprinkle onion over pork. Add spaghetti sauce. Cover and cook on low heat setting 4 to 6 hours or until pork is very tender. Place rosamarina on platter. Top with pork and sauce. Sprinkle with cheese. Makes 6 servings.
Drain and rinse in colander all canned vegetables, then add all fresh vegetables and drained vegetables in large bowl.
Mix cream cheese and confectioners sugar well. Spread over cooled graham crust. Slice bananas over cream cheese mixture. Drain pineapple and spread over bananas. Spread Cool Whip over bananas. Top with cherries and pecans. Refrigerate. Very good.
Combine all ingredients in a bowl. Chill until firm. Roll into ball. Roll ball in 1 cup of pecans.
In a bowl, mix soy sauce, garlic, vinegar, brown sugar, and ketchup. Add pork cubes and marinate at least overnight. Heat grill until hot. With bamboo skewers, thread pork cubes and place on grill, turning each side until browned and well done. Serves: 6.
Preheat oven to 375°. Coat inside of Bundt pan with cooking spray. Melt margarine.
Mix all ingredients together, except the cream. Let stand for several hours, stirring occasionally. Add cream, stir and chill good in refrigerator. After mixture gets set, sprinkle with nutmeg.
Mix butter and sugar in large bowl. Add coconut, nuts and vanilla. Roll into small balls and chill for hour. Mix wax and chocolate chips and melt in double boiler over simmering water. Drop each ball in chocolate mixture with toothpick. Place on waxed paper until cool. Store covered.
From leftover turkey, slice the breast of turkey thin and on lettuce leaves, add the turkey. Slice tomatoes thin, 3 to 4 slices, and put on top of turkey and lettuce. Spread the bread with mustard, salad dressing or mayonnaise. Serve.
Beat together eggs and sugar. Gradually add melted butter and corn syrup. Stir in chocolate, nuts and bourbon. Pour into pie crust and bake in 350° oven for 40 to 50 minutes.
Cook first 3 ingredients until mixture will string from a spoon. Beat egg whites until stiff peaks. Pour the cooked syrup over the beaten egg whites; beat until thick. Drop by spoonfuls onto waxed paper to cool. This mixture is very hot.