HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and shortening. Add milk and vinegar. Roll out and put in pie pan. Makes 2 pies.
Fry hamburger, bacon and sausage until brown and drain. Add onion and seasonings. Slice zucchini thinly; season this layer. Flip over the meat and onion mixture. Slice more zucchini; season, turn and brown. Add Cheddar cheese to cooked zucchini mixture; sprinkle with Mozzarella cheese. Drizzle with spaghetti sauce and add more seasonings. Turn heat down and cover until cheese melts. Let stand 10 minutes and serve.
Bake cake according to box; let cool. Poke holes in cake and pour Eagle Brand milk and caramel on cake. Top with Cool Whip and crunched up candy bars.
While cake is baking, take same saucepan and melt margarine, milk and vanilla. Remove from heat and pour in bowl with confectioners sugar, cocoa and nuts. Pour on cake as soon as removed from oven.
Brown the pork in hot shortening. Stir in water, chicken bouillon cube and salt. Cover; simmer about 1 hour. Drain the pineapple, reserving the syrup. Combine brown sugar and cornstarch in saucepan. Add reserved pineapple syrup, vinegar, soy sauce and salt. Cook and stir until bubbly. Add sauce to pork; mix well. Stir in pineapple, green pepper and onion. Cook 2 to 3 minutes. Serve over hot rice. Serves 6.
Preheat oven to 325°. In large bowl, sift together flour, cocoa, cinnamon, cream of tartar and baking soda. Set aside.
Cream sugar and butter until fluffy. Add eggs and beat well. Add applesauce and raisins. Stir dry ingredients together and add to creamed mixture. Fold in nuts. Bake in angel food cake pan at 350° for 1 hour or until toothpick comes out clean when stuck in cake.
Cook peanuts, sugar and corn syrup in 1 1/2-quart dish 7 to 8 minutes on High. Stir well after 4 minutes. Add butter and vanilla and stir well. Cook 2 minutes longer. Add baking soda and stir until light and foamy. Pour onto greased cookie sheet. Cool. Break into chunks. Store in airtight container.
Mix ingredients from flour to cloves. Cream shortening and sugar. Add eggs. Stir in pumpkin, then add blended dry ingredients. Stir in nuts and butterscotch bits. Drop by heaping teaspoonfuls on baking sheet. Bake at 350° for 15 to 20 minutes until golden. Makes 2 dozen.
Spread crescent rolls flat on cookie sheet and bake according to directions. Mix the sour cream, cream cheese and Ranch dressing mix together. Spread on cooled crust. Top with vegetables and cheese. Refrigerate.
Mix shortening, sugar and eggs together well. Add vinegar, vanilla and all dry ingredients. Mix well, then add chocolate chips. Drop by teaspoonful on greased cookie sheet. Bake in a 350° oven for 15 to 20 minutes. Do not overbake if you like your cookies chewy.
Mix flour and sugar. Bring to boil 1 stick, Crisco, cocoa and cold water. Pour over flour mix and stir. Add buttermilk, cinnamon, salt, soda and eggs. Stir and pour in pan (jelly roll pan). Bake at 400° for 20 minutes. While brownies are baking, make Frosting.
Preheat oven to 450°. Bake pie shell for 5 to 7 minutes. Distribute tuna, crab, shrimp or broccoli evenly on bottom of pie shell. Sprinkle cheese and onion over tuna (etc.). Beat eggs; add milk and mix; pour over tuna (etc.) mixture. Sprinkle cheese on top. Bake at 450° for 15 minutes; reduce heat to 350° and bake 12 to 15 minutes more until top is golden.
Mix, but don't beat. Store in refrigerator. Place on rounds or slice of bread. Place under broiler until desired doneness.
Beat butter in large bowl of electric mixer until creamy. Add cream cheese and beat again. Blend in curry powder and hot pepper sauce. Fill pastry shells with mixture. Sprinkle with nuts. Makes 36 to 48 appetizers.
Pour into pan; place in refrigerator to chill. Spread whip topping (8 ounces Cool Whip) over pudding. Crush 5 Butterfinger candy bars; spread over whipped topping. Top with candy crumbs. Keep in refrigerator for several days or can be frozen.
Butter a 13 x 9 x 2-inch pan. Heat corn syrup. margarine and chocolate morsels just to boiling in 3-quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in a large mixing bowl. Toss quickly until covered. Fold in marshmallows one cup at a time. Press evenly in pan with buttered back of a spoon. Let stand until firm, at least 1 hour.
Sift together flour, baking powder and salt; set aside. Cream shortening; slowly add sugar. Cream well. Add beaten egg yolks and vanilla, then add coconut. Add flour mixture alternately with the milk. Fold in egg whites. Pour into 2 greased and floured 8-inch square pans. Bake at 350° for 25 to 30 minutes. Remove from pans and cool on wire rack. Frost with seven minute frosting and cover with grated coconut.
Melt the butter and marshmallows. Add all the other ingredients and roll into about 6 to 8 rolls. Keep cool in the refrigerator for easy slicing. These make great gifts!
Dissolve Jell-O and sugar in the boiling water. Add the cold water to which is added the reserved fruit juice to make up the 3/4 cup. Chill until thickened. Add the prepared Dream Whip or the whipped cream and then add the cup of drained fruit. Mix until blended. Pour into 1-quart mold or bowl and chill until firm.
Cook together until tender and drain well. Mix onion soup mix and 1 pint of sour cream. Mix all ingredients together until well mixed. Heat for 30 to 40 minutes at 325°. Place grated cheese (Cheddar on top just until melted). Serves 8.
In medium mixing bowl, combine cream cheese, Parmesan, garlic salt, Worcestershire sauce and sugar; mix well. Add onions and crab meat; mix well. In small bowl, beat egg with water.
Stir meat and milk together while hot. Let stand until cooled. Add raisins, butter, eggs, spice and sugar. Bake 1 1/2 hours.
Heat oven to 350°. Place chops in an ungreased pan. Season and top with the onion, lemon and catsup. Cover lightly with aluminum foil and bake 30 minutes. Uncover and bake another 30 minutes. Makes 2 servings.
Spray bottom of pan with Pam. Layer ingredients in order given in a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Put jelly and cocktail sauce in crock or pan; heat together. Use the rest of the ingredients to make meatballs. Simmer meatballs and sauce, uncovered, for about 30 minutes, or until balls float (which indicates that they're done). Serve hot.
Separate crescent rolls into 16 sections. Wrap each piece of apple in a crescent roll, sealing seams and edges. Place in a 13 x 9 pan. Melt butter and mix with sugar. Spoon over apples. Pour Mountain Dew over that. Sprinkle with cinnamon and pecans. Bake at 350° for 45 minutes.
Wash turkey well. Rub turkey with oleo, then add salt and pepper. Place in large roaster with sufficient water to make gravy if desired. Bake in a 300° oven allowing approximately 30 minutes per pound. Reserve juice for gravy and dressing.
Wrap in foil. Cook approximately 45 minutes to 1 hour at 375° until tender.
Place breasts in shallow baking dish. Sprinkle lightly with salt and pepper. Top with Swiss cheese. Combine soup and milk. Pour over chicken. Sprinkle stuffing mix over evenly. Drizzle melted butter over stuffing. Bake, covered, for 30 minutes at 350°. Uncover; bake an additional 20 minutes or until golden brown and bubbly.
Melt butter in a 9-inch pan. Mix remaining ingredients in a bowl with a fork. Spread in pan with butter on bottom. Cut squares with sharp knife before baking. Bread will lift out when done. Bake for 30 to 35 minutes at 350°.
Follow directions on package of muffin mix; add sausage . Pour in greased 9-inch round cake pan. Bake at 400° for 20 to 25 minutes.
1st Layer: Crush Oreos. Mix margarine with Oreos and put in the bottom of pan.
Beat eggs in medium bowl. Add other ingredients, except cheese. Pour half mixture in 9-inch pan sprayed with nonstick cooking spray. Sprinkle cheese, then add the rest of the mixture. Bake at 350° for 20 to 25 minutes. Divide into 6 servings.
Spread 1 can of rolls in bottom of a buttered 9 x 13-inch pan. Blend together cream cheese, sugar and vanilla. Spread over rolls. Use second can of rolls for top crust. Bake at 400° for 15 minutes. Glaze with powdered sugar icing.
Bake pie shell. In medium bowl, cream margarine and sugar until fluffy. Add eggs, one at a time, beating at medium speed 2 minutes after each addition. Blend in chocolate and vanilla. Spoon into cooled pie shell. Chill 2 hours or until served. Serve with whipped cream and nuts. Makes 8 or 9-inch pie.
Add garlic, alum, dill seed and peppers to each pint of okra used.
Mix together butter, flour and nuts and put in 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes; let cool.
Place sausage in skillet. Cover with water and simmer 10 minutes. Drain. Combine remaining ingredients in slow cooker and add sausage. Cover and cook on low 6 hours. Serve in buns or over cooked spaghetti.
Beat egg yolk and gelatin together. Add boiling water, stir until dissolved. Add milk and refrigerate until slightly thickened. Whip egg whites until soft peaks form; and fold in yogurt and gelatin. Mix until well blended. Spoon into pie crust. Cover and chill until set.
Soften cream cheese in microwave or at room temperature. Chop all of green onions in 1/4 to 3/8-inch size. Cut or tear dried beef into small pieces. Mix all together in small bowl, using table fork. Add garlic salt to taste.
Spray paper grocery bag with Pam. Add popcorn. Put rest of ingredients, except baking soda, in glass dish; no need to mix. Microwave on High until it starts to boil. Mix a little. Let boil 2 minutes. Add the baking soda; stir well. Pour mixture over popcorn in bag. Roll top of bag down; shake hard. Put bag in microwave on High for 30 seconds (15 to 20 seconds for half recipe). Take out; shake bag hard. Put back on High for 1 1/2 minutes (45 seconds for 1/2 recipe). Shake again for 30 seconds. Pour onto cookie sheets.
Take chicken breasts and place skin side down in a shallow casserole. Cover with condensed cream of chicken soup. Put in oven 1/2 hour at 325°. After 1/2 hour, turn over and cook 1/2 hour more. You can add a few drops of sherry. Eat with rice, pasta, etc.
Grease 9 x 13-inch pan. Line with cheese slices. Blanch vegetables. Put over cheese slices. Crush Ritz crackers to cover top. Pour butter over crackers. Bake 30 minutes at 350°.
Add oleo to crumbs. Pack 2/3 of crumbs into and on sides of a 9 x 13 x 2 pan. Sprinkle remaining crumbs on top of filling.
Freeze the strawberries ahead, then add berries in blender and blend on liquefy for 30 to 45 seconds in an electric blender. Makes 2 shakes.
Cook bacon until crisp. Cut crusts off of bread. Spread 6 slices in bottom of 9 x 13-inch pan. Sprinkle with half of bacon and half of cheese. Repeat layer. Combine eggs, milk, salt and pepper. Pour over top layer in pan. This may be covered and refrigerated overnight before baking. Bake at 350° for 45 to 60 minutes. It should be set and puffed.
Brown meat and chopped onion. Pour 1/4 cup sauce on bottom of casserole. Place tortillas on bottom of casserole. Layer kidney beans, hamburger and cheese. Pour 1/4 cup sauce over layers. Repeat until all ingredients are used. Top with cheese and bake at 350° for 20 to 30 minutes until cheese is melted.
Layer in casserole dish: cooked broccoli, chips, sliced eggs and cheese; repeat layers. Top with cream of mushroom soup thinned with a little milk. Top with cheese and chips. Bake for 3 minutes at 350°.
Dissolve yeast in 1/4 cup warm water. Add 1 tablespoon sugar taken from the 1/2 cup sugar; set aside. Place shortening and remaining sugar in a large mixing bowl. Add 2 cups boiling water. Mix well and cool to lukewarm. Beat in eggs and yeast. Stir in 1 1/2 cups of the flour to make a soft dough; gradually add remaining flour. Cover bowl with plastic wrap and put a plate over the wrap. Refrigerate 2 hours. Push down, then refrigerate overnight. Push down again in the morning. Roll and cut into fold-over rolls. Brush with melted butter. Let rise until double in size. Bake in hot oven.
Mix peanut butter and ice cream with electric mixer. Stir in dairy topping. Pour into pie crust and freeze. Garnish with peanuts, serve with hot fudge sauce.
Combine all ingredients except pecans. Beat at medium speed until thoroughly blended. Pour evenly into greased oblong cake pan (9x13 inch). Bake for 45 minutes to 1 hour or until done at 350 degrees. Remove from oven. Cool in pan 10 minutes. Brush warm cake with glaze until all glaze is used.
Drain pineapple. Mix the flour, sugar, apple juice and egg. Cook over low heat until thick. Refrigerate sauce until cool. Add Cool Whip, apples, pineapple and 1/2 cup nuts.
Start eggs beating; add 1 cup sugar. Mix 1 cup sugar with cornmeal and flour. Add to eggs and sugar. Add last 5 ingredients. Pour into large unbaked pie shell and bake 10 minutes at 400°, then turn oven to 325° and bake until firm and nice brown.
Mix ingredients. Cut top from one round loaf of rye or pumpernickel bread. Remove soft insides for dipping. Place on serving plate. Place bread scraps around loaf. Fill loaf with filling. Sit back and receive your compliments. Very good to serve at parties.
Cook noodles in boiling salted water until tender. Drain. Melt butter; add minced onion, green pepper and celery. Cook over low heat for 5 minutes. Add flour, salt and pepper; stir to blend well. Add milk and stir over low heat. Add sauce, tuna and 1/2 cheese to noodles. Stir gently. Pour into a greased 1 1/2-quart baking dish and sprinkle cheese over top. Bake in a 350° oven for 35 minutes. Serves 6 to 8.
Heat oven to 275-300°. Mix ingredients; cook in oven until thick. Stir about every half hour. Pour into hot sterilized jars. Makes 5 pints.
Heat oven to 350°. Grease a 13 x 9 pan. In large bowl, combine cake mix, oil and eggs. Blend well. Stir in chocolate chips, white vanilla chips and candy bar pieces (mixture will be thick). Press half of mixture in bottom of greased pan. Bake at 350° for 20 minutes.
Place 18 frozen bread balls in greased Bundt pan. (Do not use angel food cake pan!) Drizzle melted margarine over frozen dough. Combine dry ingredients. Sprinkle over frozen dough. Let sit overnight at room temperature. In the morning, bake coffee cake at 350° for 25 to 30 minutes. Remove from oven and after a minute or so, invert onto large plate. Lots of gooey caramel!!
Dissolve jello in cup of boiling water. Let cool until syrupy. Mix in other ingredients. Chill until set.
Combine sugar, corn syrup and water in a large, heavy frying pan. Place over medium heat and stir until sugar dissolves. Cover and cook for 3 minutes. Remove cover and cook to soft ball stage (234°). Add peanuts. Stirring frequently, cook until brittle reaches hard crack or brittle stage (300°). Remove from heat. Add remaining ingredients. Baking soda will make mixture foamy. Stir until blended but mixture must still be foamy. Spread on a well-buttered, 14 1/2 x 17-inch cookie sheet.
Sift sugar, flour, baking powder and salt into bowl. Add egg; mix well. Stir in apple, pecans and vanilla. Pour into greased 9-inch pie plate. Bake at 350° for 25 minutes. Serve with whipped cream.
Mix flour, salt and sugar with eggs. Add vanilla. Mix milk and flavoring with other ingredients. Add coconut and butter. Cook over medium heat, stirring constantly. When thick, pour into prepared crusts. Top with meringue. Sprinkle with coconut. Brown slightly.
Preheat oven to 350°. Lightly grease cookie sheets. In a mixer, blend sugars, butter, egg whites and vanilla until fluffy, about 1 minute at high speed. Add peanut butter and beat until well mixed. At low speed, add flour, baking soda and salt. Mix well. Stir in chopped Butterfingers. Mound dough on cookie sheets about 2 inches apart. Use 1 1/2 tablespoons for larger cookies or 1 tablespoon for smaller. Bake about 10 to 15 minutes, depending on the size made. Cool on sheets for 3 minutes and then remove to wire racks to cool completely. Makes 2 1/2 dozen large or 6 dozen small cookies.
Mix all ingredients together. Fill halfway in cupcake pan (lined or greased). Heat oven to 325°. Bake for 25 minutes.
Dissolve Jell-O in 4 cups boiling water. Add sugar to the other 4 cups water; bring to a boil. Add Jell-O mixture; set aside to cool. Add lemon and pineapple juice. Pour into plastic containers and freeze. When ready to use, put frozen juice in bowl; add ginger ale. Serves 30 to 40.
Make cake by directions on box, adding 1 cup strawberries and flavoring. Bake at 350° until done, about 45 minutes.
Mix cheese, sugar, eggs and vanilla. Line cupcake pans with baking cups. Place a vanilla wafer in bottom of each baking cup in pans. Pour cheese mixture on top. Add cherry filling. Bake 10 to 15 minutes at 375°. Chill before serving.
Mix together with spoon. Bake in ungreased tube pan for 45 minutes at 350°. Easy, but oh so good.
Melt chocolate bar in 6 ounces chocolate syrup over very low heat. Add remaining syrup, stirring to be sure all candy is dissolved and smooth. Set aside to cool. Cream shortening and sugar. Add eggs (1 at a time), beating after each. Add syrup mixture (it should be cool). Add flour and buttermilk (with soda dissolved in it) alternately. Add vanilla last. Bake at 325° (tube cake pan) one hour depending upon oven; some may take longer. Just insert toothpick to be sure of doneness. No icing necessary. This cake freezes very well.
Combine all ingredients in a saucepan; simmer 10 minutes. Place in a large screw-top jar; store for 3 weeks away from direct sunlight. Strain mixture to separate vinegar from berries, pressing berries with a spoon to get all the juice out. Strain once more through a coffee filter. Pour into a clean, dry decorative bottle. We do not recommend adding fresh berries to the finished product. Rapid deterioration of the fruit can cause cloudiness and sediment to form. Use within 3 months.
Cream together sugar, cream cheese and Cool Whip. Add pineapple tidbits (drained), frozen strawberries, bananas and a little red coloring. Mix very well. Freeze overnight.
Mix first 4 ingredients, then add 3 eggs and one teaspoon vanilla flavoring. Start in cold oven and cook 10 minutes at 350°, then turn oven temperature to 300° and cook until done.
Drain pineapple juice into measuring cup. Add water to make 1 cup. Bring to boil pineapple, water and oleo. Stir cornstarch in 1/4 cup of cold water, then pour in and stir until pineapple are thick. Pour into unbaked pie shell. Top with other crust. Slit holes in top to let steam escape. Bake 30 to 35 minutes or until golden brown in 350° oven. Cool before cutting.
Remove seeds and grind peppers; drain well. Mix remaining ingredients; add peppers. Cook over medium heat until thick. Seal in hot sterilized jars. Use with mayonnaise and Velveeta or finely grated mild Cheddar cheese for the best pimento cheese sandwiches ever.
Cut casings from Italian sausage and brown, drain well. Boil Lasagne noodles 15 minutes and drain. Mix sauce: paste, stewed tomatoes, puree, parsley, Italian seasoning, garlic powder and add Italian sausage. Set aside. Arrange in layers in greased 13 x 9 x 2 pan (sauce, noodles, cottage cheese, sauce, noodles, mozzarella cheese etc. End with noodles on top. Cover with foil and bake at 350° for 60 minutes. Do not add water.
Stir as you add each ingredient. Don't drain corn. Melt oleo in pan you are baking in. Add corn, onion, pepper and corn meal. Fold in sour cream. Cover. Bake 45 minutes at 350° in 9 x 9-inch pan.
Preheat oven to 325°. In mixing bowl, beat eggs and add white sugar and brown sugar. Beat well. Next, add oil. Sift dry ingredients and add alternately with buttermilk to eggs and sugar. Add raisins and nuts. Bake in four 1 pound coffee cans that have been sprayed with nonstick Pam. Cook for 1 hour or until bread tests done. Cool 20 minutes and remove. Makes 4 beautiful round coffee cakes. Each slice is round and moist. Freezes well.
Bring oil, pepper, sugar, vinegar, salt and water to a boil for 1 minute. Let cool and pour over vegetables.
Mix all fruit and nuts together and pour fruit pie filling over mixture. Refrigerate after stirring together and serve. Good and easy.
Chill can of milk in refrigerator. Dissolve gelatin in water and add honey, salt, lemon juice and rind. When slightly thick, beat milk until it is stiff and whip gelatin mixture over it. Put on vanilla wafer crumbs, top with more crumbs and chill for 3 hours. Also like it frozen and slightly thawed.
Mix sugar and corn syrup in 1 1/2-quart casserole dish. Stir together and microwave on High for 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes until it browns. Add vanilla and butter to syrup. Blend well. Microwave on High 1 to 2 minutes. Peanuts will be lightly browned and syrup will be very hot. Add soda and gently stir until light and foamy. Quickly put mixture onto lightly greased cookie sheet. Let cool 30 to 60 minutes. When cool, break into tiny pieces. Store in airtight container.
In large pan, saute bacon until crisp. Remove and drain on paper towel. In same skillet, saute onion and potato. Sprinkle with flour. Add all clam juice; stir and bring to boil. Simmer until potatoes are soft, about 15 minutes. Add half and half. Season to taste with salt and pepper. Add minced clams; heat until simmering. Don't boil. Add whipping cream. Sprinkle with diced bacon. Serve immediately.
Stew chicken, remove bones and cut in small pieces. Add butter to chicken broth, then add dressing mix. Place chicken in a casserole dish and spoon dressing over chicken. Mix together soup and water and pour over chicken and dressing mixture. Bake at 350° for about 45 minutes.
Crumble 1 package Oreo cookies and spread in bottom of 13 x 9-inch pan. (Save some for topping.) Heat one can of Hershey's hot fudge and spread over cookies. Cool completely. Soften ice cream and spread over cooled cookie mixture. Top with a layer of Cool Whip, remaining cookie crumbs and nuts, if desired. Freeze before serving.
Cream shortening with sugars. Add both eggs and vanilla. Sift dry ingredients and combine with first mixture. Add oatmeal, nuts or raisins. Dough is very stiff. Make into 2 rolls and wrap in wax paper and chill. Slice and bake at 350° until brown.
Sprinkle generously with kindness. Add plenty of faith and mix well. Spread over a period of a lifetime. Serve everyone you meet.
Mix all together. Form into rolls, 2 1/2 inches in diameter. Wrap in heavy foil or double thickness regular foil. Refrigerate 24 hours. Unwrap and bake on broiler pan at 300° for 2 hours; cool before slicing. Keeps several weeks in refrigerator or can be frozen.
Mix together margarine, graham cracker crumbs, sugar and peanut butter. Press in 13 x 9 inch pan. Chill until firm. Melt chocolate morsels and spread over the top. Let harden. Cut into squares.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato. Serve with tortilla chips.
Combine and add just enough mayo to moisten. Optional: Drizzle 1 or 2 tablespoons lemon juice over crab 15 minutes before mixing.
Peel garlic, slice thinly and then sprinkle with a little salt. Smash to a pulp with a knife. Place in a bowl and add mustard and sugar. Stir well. Add pepper, wine vinegar and olive oil. Stir well.
Stir together flour, baking powder, sugar, cream of tartar and salt and cut in shortening. It will resemble coarse crumbs. Make a well in the center and add milk at once. Stir just until dough clings together. Knead gently for 10 to 12 strokes. Roll or pat to 1/2 inch thickness. Cut and place on baking sheet. Bake at 450° for 10 to 15 minutes until golden brown. Serves 10.
Cook chicken in pressure cooker for 10 minutes. Let cool, then pick into small pieces. Put in bottom layer of pan. Mix soups, celery and onion. Put on top of stove and heat. Pour over chicken. Put a layer of stuffing over chicken. Pour broth from chicken over dressing and punch holes to allow it to saturate.
Boil squash until tender, then mash. Saute onion tops and bottoms. Crumble bacon and mix with squash, onions, salt and pepper to taste and add evaporated milk. Turn into baking dish. Top with bread crumbs and butter. Bake at 300° for approximately 45 minutes.