HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chopped walnuts in greased 4 1/2-cup ring mold or 9-inch baking pan. Combine brown sugar and cinnamon. Separate biscuits; dip in butter, then in sugar mixture. Place in pan overlapping slightly. Tuck raisins in between biscuits. Add any remaining sugar mixture and butter. Bake at 425° for 12 to 15 minutes. Invert pan to remove ring. Serve warm.
Brown ground beef and sausage; drain. Mix in remaining ingredients. Keep hot in crock-pot.
Peel and dice tomatoes, green pepper and onion. Combine with soup and water in saucepan. Add rice. Cook until onion is done. Season. I like to add 1 or 2 teaspoons of sugar. Add water to your preferred consistency. Will serve at least 3.
Sprinkle Tang over sliced bananas. Drain pineapple and fruit (reserve 1/3 cup juice). Sprinkle dry pudding over all fruit. Mix lightly and refrigerate.
Spray foil well with butter-flavor nonstick spray on one side only. Place corn on cob (fresh) on sprayed side. Wrap. Cook on coals, turning once or twice. Cook 10 to 15 minutes.
In 10 inch broiler- proof skillet, heat oil over medium heat. Add broccoli, sweet pepper, onion, Italian seasoning, salt and pepper. Cook and stir till florets are crisp/tender, about 4 minutes for fresh broccoli and 5 minutes for frozen broccoli.
Brown hamburger and onions; drain and add salt, pepper and chili powder. Mix noodles, meat and tomato juice. Simmer for 30 minutes. Add corn and pour into baking dish. Cover with cheese and bake at 350° until cheese melts.
Fry hamburger and drain. Put in bottom of 8 x 10-inch buttered baking dish. Top with chopped onions. Pour soup over hamburger and onions. Cover tightly with frozen potato gems and bake in 350° oven until brown or cooked through.
Cream shortening and sugar together. Add eggs. Mix in flour and salt. Add vanilla. Batter will be thick. Reserve about 1 cup of batter to use later for top.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches or two square pans, 8 x 8 x 2-inches. In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter. Stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour and bake 35 to 40 minutes. Allow to cool and frost.
Follow directions on beef stew package for meat. Add vegetables as directed. Meat does not need to be soaked.
Cook pepper and onion in butter until soft. Add hamburg and brown. Add rest of ingredients and simmer 5 minutes.
Drain peaches and place in bottom of casserole dish. Mix flour and sugar. Add the egg and mix until beady (mix with knife and fork). Sprinkle mixture over peaches. Melt butter and pour over flour, etc. Sprinkle well with cinnamon. Bake at 375° for 25 to 30 minutes. Serve plain or with ice cream.
In large enamel or stainless-steel pot, combine vegetables and salt; let stand 3 hours. Rinse and drain, then set aside.
Mix dry ingredients. Separate egg yolks and whites. Beat egg yolks and mix with 1 1/2 cups of milk. Add to dry ingredients. Cook until thickened. When thick, add vanilla and a tablespoon of butter. Pour into baked pie shell.
Prepare cake mix as directed on package, baking in 2 well-greased and floured 9-inch layer pans at 350° for 25 to 30 minutes. Cool 15 minutes in pan; poke with fork at 1/2-inch intervals. Do not remove from pans. Dissolve each package of gelatin separately in 1 cup boiling water. Pour raspberry gelatin over 1 layer, lime over the other. Chill 4 hours. Unmold one layer onto serving plate. Top with 1 cup of the whipped topping. Unmold second layer onto first. Frost top and sides with remaining whipped topping. Chill. Garnish with flattened gumdrops to resemble holly.
Begin with darkest colored jello. Mix 1 package jello in 1 cup hot water. Take 1/2 cup of that mixture and add 1/3 cup sour cream in separate bowl. Take remaining 1/2 cup and add 3 tablespoons cold water. In lightly greased 9 x 13-inch pan, pour sour cream mixture first. Let mixture set in refrigerator for 20 minutes or until firm. Add remaining (clear) jello for next layer. Chill until firm. Repeat using all 6 boxes of jello.
In medium bowl, stir tomato sauce, parsley and oregano until well mixed. Set aside. In 12-inch skillet over medium heat in hot oil, butter or margarine, cook fillets, 2 or 3 minutes on each side until flaky.
Combine 3 ingredients and bring to a boil in saucepan. Line cookie sheet with foil. Cover with Keebler Club crackers. Pour liquid over crackers slowly until it soaks in. Sprinkle almonds over all. Bake at 350° for 10 minutes.
Put half of stuffing in bottom of baking dish. Put in melted butter and torn up chicken. Mix 2 soups and pour over chicken. Put on the rest of the stuffing. Pour broth over the whole layered dish. Bake at 325° until bubbly.
Stir in all ingredients except margarine, until partially blended. Put margarine on top and microwave on High for 2 1/2 minutes. Stir vigorously until smooth. Pour in wax paper-lined dish. Chill 1 hour.
Cook squash until tender before measuring. Drain water off. Add butter, salt, pepper and cream of mushroom. Mix all and add beaten eggs, onion, cheese and cracker crumbs. Pour into greased casserole dish and bake (uncovered) at 375° for about 40 minutes. I add more cheese on top.
Break frozen banana in chunks. In blender, combine banana, vanilla and milk; blend until smooth. Sweeten with maple syrup, if desired. Makes 1 (1 1/2 cup) serving.
Beat cream cheese until fluffy. Add strawberries and mix well. Add egg/milk mixture to strawberry/cream cheese mixture and freeze in ice cream freezer.
Mix vanilla pudding mix with milk. Mix with sour cream and 1/2 of Cool Whip. Put this mixture between layers of vanilla wafers and sliced bananas. Put remaining Cool Whip on top of pudding. Refrigerate until ready to serve.
Combine first 4 ingredients. Stir well. Melt 1 tablespoon oleo in skillet. Add apples and sugar. Cover and cook 8 to 10 minutes and drain. Stir apples into squash. Spoon into a greased 2-quart casserole. Combine remaining ingredients and sprinkle over squash. Bake at 350 degrees for 20 minutes.
Combine pudding mix, cake mix, chocolate chips, milk and eggs in a very large bowl. Mix by hand until well blended. Fold in pecans.
Cook venison in water until tender. Add salt and pepper. Cool. Cut into small pieces and put in shallow pan. Cover with the stock that it was cooked in. Put onion, flour, wine and bacon strips on top. Bake for about 2 hours in a slow oven.
Pour peaches and juice into square or round casserole dish. Sprinkle dry cake mix over peaches, spreading evenly to edges. Slice butter into pats and place evenly spaced over the cake mix. Bake at 350° for 45 minutes to 1 hour or until golden brown and bubbly.
Cream the cream cheese. Mix in other ingredients. Spread on crackers to serve. Tastes like smoked fish spread.
Beat eggs and add milk and crumbs. Add onions, corn, seasonings and melted butter. Mix together well and pour into a greased casserole dish. Bake at 350° for 40 minutes.
Layer tomatoes and cheese in shallow dish. In small jar with tight fitting lid, place oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well. Pour over tomatoes and cheese. Cover and refrigerate several hours, occasionally spooning dressing over tomato salad. Makes 4 servings.
Mix all together and put in a large baking dish. Cover top with 2 cups shredded Cheddar cheese. Bake in a 375° oven for 1 hour.
Mix together first 5 ingredients. Spread on a platter. Cover with rest of ingredients. Serve with taco chips and corn chips.
Tear beef into small pieces and mix into softened cream cheese. Add garlic powder and mix well. Shape into a ball or put into a bowl and refrigerate until firm and flavors are blended. Overnight is best, but a few hours will do. Serve on crackers.
Combine all ingredients except cheese. Place in a greased casserole dish and top with cheese. Bake at 350° for 30 minutes.
Brown meat; drain. Add onions; cook until tender. Stir in tomato sauce, 1/2 c. parmesan cheese and spices; simmer 10 minutes. Prepare dinner at directed on package. Spread ground beef mixture onto bottom of 9 inch square baking dish. Top with dinner. Melt margarine in saucepan over low heat. Blend in flour. Gradually add milk; cook stirring constantly until thickened. Stir small amount of hot mixture into eggs; return to hot mixture. Pour over dinner; sprinkle with remaining cheese. Bake at 350° for 45 to 50 minutes or until golden brown.
Boil water and sugar to make light syrup. Mix bananas, juices and syrup. Put into containers to freeze. When ready to serve let thaw some, then add ginger ale.
Peel and cube the yams. Cook until tender. Peel, core and cube the apples. Layer the potatoes and the apples in a 2-quart baking dish, set aside. Put the rest of the ingredients into a saucepan. Bring to a boil and boil for 3 minutes. Pour the liquid over the potatoes and the apples. Bake at 350° for 1 hour. Yields 8 servings.
Mix all together real well. Fill cup about 1/3 to 1/2 full, then add hot water and stir well.
Mix all except broccoli and let stand several hours or overnight, then pour over broccoli and mix well.
Melt marshmallows and oleo together; add vanilla, green food coloring and corn flakes. Mix together; drop by spoonful on wax paper. Decorate with cinnamon red hots (3 or 4). Store in tight container.
Rinse chicken and pat dry. Place on a rack in a shallow baking pan; set aside. In a small mixing bowl, combine corn flake crumbs and parsley; set aside. In another small bowl, combine yogurt, garlic, Worcestershire sauce and pepper. Brush chicken with yogurt mixture, then sprinkle with crumb mixture. Bake, uncovered, in a 375° oven for 45 to 55 minutes, or until chicken is tender and no longer pink. Makes 6 servings.
Cream butter, shortening and sugars. Add eggs and beat well. Sift dry ingredients. Add alternately to creamed mixture with milk. Beat well at medium speed. Add vanilla and nuts; stir well with spoon. Use 1 standard-sized tube pan or 3 foil loaf pans (7 7/8 x 3 7/8 x 2 1/2-inch). Ice with favorite brown sugar icing. Bake tube cake at 325° for 1 1/2 hours; loaf cakes at 325° for 1 hour.
Mix all except crackers. Bake at 350° for 30 minutes. Crumble crackers on top and bake at 300° for 30 minutes. Serves 6.
Combine shortening, 1/3 cup butter, egg yolks and vanilla in a large bowl. Mix on low speed until blended. Set aside cocoa packet. Gradually add cake mix. Blend well. Divide dough. Add cocoa packet and remaining 1 tablespoon butter to half of the dough. Knead until well blended. Roll out yellow dough between 2 pieces of wax paper. Roll into rectangular shape. Repeat for chocolate dough. Remove wax paper. Lay yellow dough on top of chocolate dough. Roll up like jelly roll, rolling from wide side. Put in refrigerator for 2 hours.
Chop onion into small pieces. Mix all ingredients in a large mixing bowl. Blend with mixer until thoroughly blended. Store in refrigerator for 2 hours. Serve with nacho chips.
Spray a spring-form pan with Pam or very lightly wipe pan with cooking oil. In a bowl, mix together the Kahlua, milk and vanilla. Mix 1/4 cup Kahlua mixture into Cool Whip. Divide chocolate chip cookies into thirds. Dip 1 cookie at a time, very quickly into the Kahlua mixture and layer bottom of pan. Divide Cool Whip into thirds and spread 1/3 over the first layer of cookies. Layer a total of 3 layers of dipped cookies and Cool Whip, ending with Cool Whip. Freeze.
Mix yeast with water. Add oleo and sugar, then egg and flour. Stir until well mixed. Put in air-tight container and place in refrigerator. Make sure container has some room for mixture to expand.
Hollow out one loaf of bread and cut up pieces of removed bread into bite size pieces. Combine mayo, cheese, crab and onion in a baking dish and bake until hot and bubbly. Pour into hollowed out bread and remaining bread that have been cut into bite size pieces.
Melt margarine in skillet over low heat. Add soups and mushrooms. When thoroughly mixed, remove from heat and add sour cream and chicken. Place back on stove to keep warm; stir often.
Mix dry ingredients. Pour in milk and egg; mix again and add onion. Mix again. Batter will be thin. Fry in deep fat or oil. Drop by spoon.
Mix pudding mix with milk. Add Cool Whip; mix well. Place one layer of graham crackers in cake pan. Pour approximately 1/2 inch of mixture. Repeat process until mixture is gone. It should make 2 to 3 layers. Once done, place chocolate icing on top.
Toss carrots and raisins together. Blend remaining ingredients and pour over carrots and raisins. Stir carefully and thoroughly. Chill to blend flavors.
Brown hamburger and onion and season to taste. Drain. Mix all ingredients, except Mozzarella cheese. Spread on open-faced buns. Sprinkle with grated Mozzarella cheese. Bake at 350° until buns are lightly brown around edges and cheese is melted.
Peel, wash and slice potatoes (medium thick). To bake faster, slice thinner. Use baking dish, butter the bottom of dish. Place sliced potatoes in a layer. Sprinkle with Italian dressing mix, then another layer of potatoes. Bake in a 325° oven until done.
Soften yeast in water. Combine next 4 ingredients; cool to lukewarm. Stir in 2 cups flour; beat well. Add yeast; mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on a lightly floured surface; knead until smooth (8 to 10 minutes). Place in lightly greased bowl, turning dough once. Cover; let rise until double (1 1/4 hours). Punch down; cover and let rest 10 minutes. Roll to slightly less than 1/2-inch on lightly floured surface. Cut with a 3-inch round cutter (re-roll edges).
Mix sugar, cocoa, milk and margarine. Boil 1 minute after mixture begins to boil. Mix in remaining ingredients. Drop on wax paper by teaspoonfuls.
Combine chopped vegetables with salt. Let stand for 2 hours. Drain well. Combine sugar and remaining ingredients. Heat to boiling. Add drained vegetables and bring back to boiling point. Pack in hot, sterilized jars and seal.
Put shrimp in a large pot, cover with water (salt added) and boil until tender. In a saucepan, saute mushrooms lightly. Add pimentos, shallots and asparagus, then shrimp and water. Bring to a boil.
Crush vanilla wafers fine. Let margarine set out to room temperature. Mix with wafers. Press into 8 x 10-inch Pyrex dish. Bake 8 to 10 minutes. Cool.
Combine onion and bacon in skillet. Cook over medium heat, stirring occasionally, about 4 minutes or until bacon is crisp. Stir in beans, syrup, chili sauce and mustard. Heat until bubbly. Reduce the heat; simmer, uncovered, for 30 minutes, stirring occasionally. Makes 8 servings.
Make a syrup of brown sugar and water by cooking 5 minutes. Pour into a deep baking dish. Sift flour, baking powder and salt together into a bowl. Cut in shortening and then add milk to make a dough. Roll 1/2-inch thick and spread with chopped apples to which sugar, cinnamon and butter have been added. Roll like a jelly roll and cut into 1 1/2-inch pieces. Place pieces in the hot syrup, cut side down, and bake in a 400° oven for 20 to 25 minutes.
Mix the first 3 ingredients. Put 1 teaspoon of mix in each pint jar. Pack the jars tightly with meat. Do not add water to the jars. Pressure cook pints for 75 minutes on 11 pounds. Cook quarts 90 minutes on 11 pounds.
Break 1/2 angel food cake in small punch bowl. Layer with 1/2 of each ingredient as listed, then repeat with the 1/2 remaining ingredients. Refrigerate at least 3 hours or overnight.
Preheat oven to 350°. Combine and mix all ingredients thoroughly. Refrigerate 4 hours. Make meatballs golf ball size and place on a cookie sheet side by side. Bake 20 to 25 minutes or until firm to touch.
Blend cream cheese, sugar and egg until smooth. Pour into crust. Bake at 350° for 25 minutes. Cool. Blend sour cream, vanilla and 3 tablespoons sugar. Pour over cream cheese. Bake 25 minutes at 350°. Chill well before serving.
Preheat oven to 350°. Saute onion in butter. In large bowl, combine all ingredients; mix. Pour into casserole dish and bake for 25 minutes.
Mix the first ingredients in small bowl. In large bowl, mix milk and pudding, then blend in Cool Whip. Combine with other ingredients. Crush cookies; layer cookies, then cream in glass bowl. Refrigerate.
Peel banana and split lengthwise; do the same to both halves. Cut into small chunks on lettuce leaves, mound-like. Grind the peanuts and sprinkle over the banana and put mayonnaise on the side to use as you wish. Do not mix.
Thoroughly hand mix all ingredients. Pour into greased and floured pan. Bake for approximately 1 hour at 350°.
Mix chilies, soups, broth, 1 1/2 cups cheese and onion. In 9 x 13-inch greased pan, layer Doritos, sauce and chicken; repeat. Top with remaining cheese. Bake 30 minutes at 350°. Cover with foil for the first 20 minutes. Freezes well.
Cream Crisco and sugar. Add one egg at a time. Add flour. Bake 1 hour in a preheated oven at 350°.
In medium saucepan, melt butter. Stir in sugar, then crumbs, reserving 1/3 cup for garnish. Pat crumbs firmly on bottom of 13 x 9-inch pan. Bake at 300° for 12 minutes. Cool. In large bowl, mix condensed milk and lemon juice. Stir in pie filling and fruit cocktail; pour over crust. Top with Cool Whip and crumbs. Freeze 4 hours. Remove 20 minutes before cutting.
Rinse and dice potatoes. Dilute soup with milk. Combine all ingredients and cover top with corn flake crumbs. Bake at 350° for 35 minutes. Serves 4 to 6.
Grease bottom and sides of 9 x 5-inch loaf pan. In large mixer bowl, combine 1 1/2 cups flour, cornmeal and yeast. In medium saucepan, combine remaining ingredients, except flour and chiles. Heat until warm. Add to flour mixture in bowl. Blend at low speed until moistened; beat 3 minutes at medium. Stir in chiles and remaining flour by hand. Knead on floured surface until smooth. Place in greased bowl; turn greased side up. Cover and let rise until doubled, about 60 minutes. Punch dough down. Shape into loaf. Place in greased pan. Cover and let rise 30 to 45 minutes. Bake at 350° for 40 to 50 minutes until golden brown. Remove from pan and cool.
Cream together butter or crisco and sugar. Add eggs one at a time. Add all other ingredients and mix well. Line tube pan with waxed paper. Pour batter into pan and bake at 350° for 1 hour. Reduce heat to 325° and continue to bake for 45 minutes more.
Cream sugar, Crisco and egg. Add dry ingredients to flour and add to creamed mixture alternately with tomato soup. Beat until smooth. Add raisins; stir until covered. Bake in 8-inch cake pans or cupcake pans (18 to 24). Bake at 350° for approximately 25 to 30 minutes.
Mix together crushed Oreos and margarine. Press into a 9 x 13-inch pan; set aside. Mix the cream cheese, margarine and powdered sugar. In another bowl, mix together pudding, milk and Cool Whip. Combine cream cheese and pudding mixtures; pour into Oreo crust. Top with reserved crumbs. Chill or freeze.
Break egg in bowl and stir with fork. Stir in milk and salad oil (or shortening). Sift flour, baking powder, salt and sugar. Stir until dry ingredients are moistened. The batter will be lumpy. Fill greased muffin cups 1/2 to 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Preheat oven to 350°. Combine flour, oleo and nuts in small bowl. Blend well. Pat into 13 x 9 x 2 baking pan. Bake 15 minutes. Let cool.
Soften active dry yeast in warm water at 110°. Add 1 teaspoon sugar to yeast mixture. Combine shortening, sugar and salt. Add scalded milk. Cool to lukewarm. Add beaten egg. Add 2 cups whole wheat flour. Beat until flour is moistened. Add remaining white flour. If using electric dough hooks, beat 4 minutes. If kneading by hand, knead on lightly floured surface until smooth and elastic. Place in greased bowl, turning once to grease surface and cover. Let rise until double. Shape rolls. Let rise until double again. Bake in 375° oven about 15 minutes or until golden brown. Can be put into refrigerator immediately after mixing for 1/2 day or more, before making into rolls.
Beat egg yolk lightly; add yolk to sour cream. Melt butter on top of stove in a saucepan. Add sour cream mixture to melted butter. Add Parmesan cheese and heat thoroughly. Do not burn. Pour mixture over cooked pasta.
Toss potatoes, salt, flour and dash of pepper together. Place in an 11 x 3/4 x 7 1/2-inch baking pan sprayed with Pam. Cube cheese; cook with milk over low heat until smooth. Add bell pepper, chopped pimento strips and chopped onion to melted cheese. Mix and pour over potatoes. Bake at 350° for 50 minutes, or until potatoes are tender.
Dissolve jello in hot water. Stir in orange sherbet. Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set. Fold in whipped cream. Refrigerate until set (1 to 2 hours). Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
Cover chicken with flour. Brown in hot oil until chicken is cooked. Add both soups. Simmer for 45 minutes.
Mix all ingredients and using spoon, form balls and place on cookie sheet. Bake at 350° for 8 to 10 minutes. These are soft cookies that get better the longer you have them.
In a medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with desired amount of pie filling before serving. Refrigerate.
I use fat-free whipped dressing (by Weight Watchers) and a little pickle juice.
Cover with 10 cup sugar and 1 cup vinegar. Let stand over night. Cook down like preserves, and seal in sterilized jars. Can be used as preserves or for fried pies. Good luck!
Combine eggs, oil and sugar in large mixer bowl; mix well. Mix buttermilk and soda in cup. Sift flour, baking powder, nutmeg, cinnamon and cloves into bowl. Stir in pecans. Add flour mixture to egg mixture alternately with buttermilk, mixing well after each addition. Mix in prunes, prune juice and vanilla. Spoon into greased tube pan. Bake at 325° for 45 to 50 minutes or until toothpick inserted near center comes out clean. Invert onto serving plate. Pour sauce over cake immediately. Yield: 16 servings.
Preheat oven to 350°. Crumble biscuits in a 1 1/2 to 2-quart casserole dish. Mix other ingredients and pour over biscuits. Bake 30 to 40 minutes.
Melt butter in a saucepan. Add sprouts, onion and seasonings. Squeeze the juice of 1 lemon over the sprouts in pan. Dice the lemon peel and add 1 to 2 teaspoons to pan. Cover and cook over low heat until tender, about 30 minutes. Serves 4.
Bring water to a boil. Add salt. Slowly add cornmeal, constantly stirring (wire whisk works best). Continue stirring, until cornmeal thickens, about 5 minutes. Reduce heat and let simmer, stirring occasionally, for 30 minutes. Let cool. Quickly add flour to mixture. Pour mush into an oiled loaf pan. Refrigerate overnight. Cut 1/4-inch slices, coat with flour and fry in oil or fat until golden and crunchy crust is achieved, approximately 15 minutes.
Add all the vegetables and kraut together. Combine oil, vinegar and water; heat until hot. Pour over vegetables. Marinate well. Keeps for long time in the refrigerator.
Combine and cook slowly until cheese is melted. Spread on cocktail rye bread. Bake at 375° until bread is browned.
In saucepan over medium heat, bring rice, milk, 1/2 cup sugar and salt to boil. Cook 15 minutes, stirring often. Combine eggs and almond extract. Blend some rice mixture into eggs, then gradually stir remaining mixture. Cook 1 minute or until mixture thickens. Spoon rice into greased oven-safe dish. Arrange peaches over pudding. Sprinkle with remaining 2 tablespoons sugar. Broil about 2 minutes until sugar melts. Top with sour cream. Mix brown sugar with cinnamon and sprinkle over sour cream. Makes 6 servings.
Brown ground beef; add onions and bacon. Put in baking dish and add remaining ingredients. Bake at 325° for 1 1/2 hours.
Mix all ingredients together. Bake in 9 x 13-inch pan at 350° for 45 minutes.
Mix water and Jell-O. Chill until thick as an egg white. Mix all other ingredients and add to Jell-O. Congeal until firm.
Cut or puree tomatoes. Mix all ingredients. Bake 1 hour at 375°.