HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix, pudding mix, sour cream and water. Blend to moisten, then beat 2 minutes at medium speed of electric mixer. Pour into well-greased and floured 10-inch Bundt pan or tube pan. Bake in 350° oven for 35 minutes. Remove from pan. Cool on wire rack. Sprinkle with confectioners sugar, if desired. Makes one 10-inch cake.
Blend in order as listed; pour into 2 greased and floured loaf pans. Bake at 350° for 30 to 40 minutes. This is good for Christmas.
In a pot bring 2 cups of broth to a boil. Add cut up giblets. In measuring cup, add 1 cup of warm water. Stir in cornstarch until it is not lumpy. Add to broth and stir constantly.
Cut cranberry sauce into cubes. Drain pineapple. Beat together sour cream, cheese and dash of salt. Fold in chicken, pineapple, celery, nuts and green pepper. Refrigerate up to 24 hours. Before serving, top chicken mixture with cranberry cubes. Makes 4 or 5 servings.
Add potatoes to boiling water. Cook 14 minutes or until tender. Drain. Mix mayonnaise and mustard in large bowl. Add potatoes, bacon and chives or onions. Mix lightly and refrigerate. Makes 6 servings. Each serving counts: 1 bread, 2 fats, 42 optional calories.
Sift dry ingredients together. Add boiling water and blend. Add butter, beaten egg yolks and buttermilk. Blend. Fold in egg whites lightly but thoroughly and bake in a 400° oven for 40 to 45 minutes.
Sift through crabmeat to get as many shells out as possible. Put cream cheese in a large bowl and let soften. Add crabmeat, sour cream, cream cheese, dry mustard and Mozzarella cheese. Stir until completely combined. Add Old Bay to taste. Bake in an ungreased casserole dish at 350° for about 30 to 40 minutes.
Mix well and shape into balls. Brown in skillet and drop into sauce; simmer along with sauce.
In large skillet, cook beef and onion until brown. Drain off fat. Add tomato sauce, water and taco seasoning. Heat through. Remove from heat. Beat eggs, stir in milk and add small amount tomato sauce to egg mixture, stirring constantly. Return to skillet. Stir in beans, the 1 1/2 cups cheese and crushed tacos. Turn into a 12 x 7 1/2-inch baking dish. Bake 30 minutes at 350°. Top with lettuce, 1/2 cheese, olives and tomato. Let stand 5 to 10 minutes before cutting in squares.
Chop cabbage. Crumble Ramen noodles (uncooked) and add to cabbage. Mix in seeds and nuts.
Blend softened cream cheese and all ingredients except nuts and paprika. Spread into a 9-inch pie pan. Top with walnuts and sprinkle with paprika. Bake, uncovered, at 375° for 25 minutes, until lightly browned. Serve with crackers.
Mix and refrigerate 1 hour or overnight. Spread on any fruit. Mixture will be thick.
Combine turkey, celery, grapes and mayonnaise or salad dressing. Season with salt and pepper. Toss lightly. Serve on greens; trim with grapes. Makes 6 servings. May add nuts.
Beat together cream cheese and butter until well blended and creamy. Stir in flour and cayenne. Wrap a teaspoonful of dough around each olive, covering completely. Place 1-inch apart on ungreased baking sheet. Bake, uncovered, at 400° for 15 minutes. Makes about 25 appetizers.
Blend all ingredients together in a blender until smooth. Pour into a clear glass jar. Refrigerate up to 10 days.
Saute mushrooms and onion; add to squash, flour, salt and herb. Beat eggs lightly; add sour cream and add to squash mixture. Add cheeses. Top with bread crumbs mixed with extra Parmesan. Bake at 350° for 40 to 45 minutes.
Spread dressing and salsa on each tortilla; sprinkle with cheese. Top with lettuce and meat. Roll up.
In a large pot with tight lid combine sugar, syrup and water; cover pot and cook on high heat. Takes 5 minutes to boil. Place candy thermometer heat 230°; add peanuts or coconut. Stir with metal spoon. Boil to 300°; takes about 20 minutes. Remove from heat; add butter, vanilla and baking soda. Stir. Cool 1 hour. Crack and serve.
Put all dry ingredients into a large bowl. Add butter and shortening. Mix with pastry blender. Add eggs and flavoring. If too dry, add milk. Roll and cut with a doughnut cutter cutting a hole in the top layer only.
Soak cucumbers overnight in a brine of 1 cup salt to 1 gallon water.
Mix creamed butter and sugar until smooth. In a medium bowl, mix flour, baking soda, and salt. Add this mixture to sugar mixture. Stir in oats. Press half in greased 13x9 inch pan. Spread jam on top of mixture and then add remaining mixture on top. Bake at 400° for 20 minutes or until browned.
Brown ground beef in oleo. Add onion and celery. Add rice, pepper, water and soy sauce. Bake at 350°. Makes 6 to 8 servings.
In saucepan, melt butter and chips. Mix dry ingredients together and add all ingredients to mixture in saucepan, stirring enough to blend well. Pour into an 8 x 8-inch pan. Bake at 350° about 30 minutes. Cut into 2-inch squares. Sprinkle with powdered sugar or frost, if desired.
In buttered 9-inch square baking dish, layer broccoli, chicken bread cubes and cheese.
Spread peanut butter between two ritz crackers. Dip in melted chocolate candy. Cool on waxed paper. Drizzle melted white chocolate across tops. Enjoy!
Beat eggs well. Add rest of ingredients. Stir in fruit and vanilla. Freeze according to package directions.
Brown beef and onions and pour off grease. Cook noodles according to package directions. Add evaporated milk to drained noodles and 2 ounces or 1 small package of softened cream cheese. Pour noodles into a 2-quart casserole or oblong pan. Spread meat mixture over the noodles. Sprinkle top with grated cheese. Bake at 375° for 10 to 15 minutes.
Cut venison steaks into serving size pieces; coat both sides with salt, pepper and flour. Brown on both sides in bacon grease; cover with onion slices; add 2 cups water. Cover and cook on low heat for 1 hour or until tender, adding water if necessary. Thicken gravy with remaining seasoned flour.
Preheat oven to 375°. In a small saucepan, melt margarine and brown sugar. Cook 2 minutes, stirring constantly. Add sour cream and cook 4 minutes, stirring occasionally. Remove from heat. Add cereal and coconut. Stir to coat.
Beat eggs together and add water, salt and flour. Roll paper thin and let dry. Cut and add to broth.
Cook lasagna according to directions. Drain well. Heat oil in a heavy pot. Brown beef and pork with onion and garlic, stirring often. Grate Cheddar and Mozzarella; stir to blend. Line a 4-inch deep baking pan with layer of noodles. Layer over noodles in order given, generous amounts of Ricotta, meat mixture, spaghetti sauce, Cheddar mixture, spaghetti sauce and Cheddar mixture. Repeat layers until all is used, leaving sauce off last layer. Top ingredients with generous layer of grated Parmesan and Romano cheeses. Bake at 350° for about 30 minutes or until cheese melts and browns lightly. Serves 20.
Place half of the cubed bread in a 9x13 pan. Top with cream cheese. Add remaining bread. Mix eggs, milk and syrup together well; pour over bread mixture. Bake at 350 degrees for 45 minutes.
Preheat oven to 325°. Combine all ingredients and pour into 2 loaf pans (metal pans work best). Spray pans with Pam. Bake for 50 to 55 minutes. Let cool in pans for about 10 minutes, then put them out on a cooling rack. When cool, wrap in Saran Wrap and then in aluminum foil. Keep in refrigerator.
Pour corn into a 9 x 13-inch dish. Mix soup and sour cream. Spread over corn. Sprinkle cheese on top. Crumble crackers and mix with melted butter. Spread over top. Bake at 350° about 45 minutes.
Brown meat. Add tomato paste and spaghetti sauce with 1 can of water. Spread out crescent rolls. Add a layer of meat. Add cheese, then add rest of meat and cheese. Bake at 350° for about 20 minutes.
Mix all at one time except nuts and coconut; add these last. Bake in greased 9 x 9-inch pan for 25 to 30 minutes at 350°.
Mix oil and dry dressing mix together and shake. Pour dressing on top of crackers. Add dill weed. Shake well or stir several times. Let sit overnight.
Mix all ingredients. Make a ball. Roll in a mixture of an additional 1/4 cup parsley and 1/2 cup ground pecans. Serve with crackers.
Combine ingredients except soup and noodles. Mix well. Shape into meatballs and brown in large skillet. Dilute soup with equal amounts of water; add to meatballs and simmer 1/2 hour or until done, stirring frequently. Serve over hot cooked and drained noodles. Serves 4.
Cream margarine and powdered sugar. Stir in vanilla. Pour in flour, then add pecans. Shape dough in long fingers. Bake at 325° for 25 to 30 minutes. Roll in powdered sugar while hot.
Heat oven to 350 degrees. In a medium bowl, stir together flour and brown sugar; cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips; press mixture on bottom of 13x9x2 inch pan. Bake 15 minutes. Meanwhile, in large bowl, combine condensed milk, egg and vanilla. Stir in remaining 1 & 1/2 cups chips and nuts. Spread evenly over baked crust. Bake 25 minutes or until golden brown. Cool completely. Cut into bars.
Heat oven to 250°. Spray (vegetable spray) 2 (13 x 9 x 2-inch) or 1 (15 1/2 x 10 1/2 x 1-inch) jelly roll pan. Heat brown sugar, oleo, corn syrup and salt in a 2-quart saucepan over medium heat, stirring constantly, until bubbling around the edges. Cook, uncovered, stirring occasionally, 2 minutes longer. Remove from heat; stir in baking soda until foamy and light colored. Pour over popcorn and nuts in a greased, large bowl. Stir until mixture is coated.
Slowly cook onion in butter in a saucepan until onion is tender. Add remaining ingredients, cover and simmer about 15 minutes.
In skillet, saute onion in oil. Stir in flour. Add milk and stir until creamy. Add noodles, celery and ham. Pour into buttered baking dish. Top with cheese. Bake at 350° for 25 to 30 minutes.
Mix flour, sugar and 2 tablespoons of the cocoa. Add milk, shortening and vanilla; mix only until smooth. Add pecans. Pour into greased shallow 1-quart baking dish. Mix brown sugar and remaining 4 tablespoons cocoa; sprinkle over mixture in baking dish. Pour 1 1/2 cups boiling water over the top. (This pudding, when baked, has a chocolate sauce on bottom and cake on top.) Bake at 350° for 40 minutes. Serve warm or cold with cream, if desired.
In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds it shape when formed. Shape into small egg-shaped pieces. Cover and chill for one hour. In double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.
Cook squash until tender, Drain and chop. Mix all other ingredients together and pour in greased casserole dish. Bake at 300° for 45 minutes. Serves 12.
Bring first 4 ingredients to a boil, without stirring, and add cream gradually. Boil again. When cool, add vanilla extract.
Drain juice from pineapple and oranges. Select a large mixing bowl and combine all ingredients with sour cream being the last. Gently mix and chill. Add 1/2 c. pecans, if desired.
Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes. Add cream of chicken soup and water. Bake uncovered 30 minutes longer. Serve with rice.
Cook potatoes in broth and enough water to cover potatoes; add chopped onions. Cook until tender. Mash with a little butter, leaving some potato chunks. Add milk or half and half to thinness desired. Add salt and pepper.
Mix flour and pepper together. Dip chicken breast in beaten egg and then in flour and pepper mixture. Fry over medium heat, slowly in 2 tablespoons butter and oil. When chicken is brown, remove breasts. Add mushrooms with 1/4 cup lemon juice and white wine. Simmer. Use sauce to pour over chicken.
Put chicken breast in a pot with water, butter, salt and pepper. Boil for about 45 min. Take chicken out and add 3 cans of chicken soup. Bring to a boil. Pick chicken off bones and add to boiling mixture. To make dumplings, mix flour, shortening and buttermilk. Mix well and drop by spoon into the boiling mixture, DO NOT STIR dumplings until they are done.
Brown ground beef. Drain and place ground beef between layers of paper towels. Chop tomatoes and absorb excess liquid by placing tomatoes between layers of paper towels. Layer the following items in a 9 x 12-inch pan in order: bottom layer, refried beans, ground beef, salsa, tomatoes, guacamole, sour cream, Cheddar cheese and sliced olives. You can also add sliced green onions to top for color.
Combine all ingredients in a large saucepan or electric skillet. Use all the liquid on the canned beans. Bring to a boil, then simmer 40 minutes. Stir often.
Beat sugar, oil and eggs. Add 2 cups flour, salt, soda and baking powder. Beat well. Sprinkle 1/2 cup flour on apples. Fold into batter. Bake for 1 hour at 300° in sheet pan. Nuts are optional. I usually add 3/4 cup chopped pecans or walnuts.
In a bowl, cream shortening. Add sugar, egg and molasses. Sift dry ingredients into a bowl. Stir in pecans, and mix well. Drop onto a greased cookie sheet with a teaspoon and bake in a 350° oven for 15 minutes.
Make cake mix and bake in 3 round layer pans as directed. Cool. Mix all other ingredients (except blueberries) and ice each layer alternately with blueberry filling.
Boil sugar, syrup and water to fairly hard ball stage. Beat egg whites and salt in the meantime. Pour syrup slowly into egg whites with mixer going at moderate speed. Continue to beat until gloss disappears and candy is ready to drop. Add vanilla and nuts. Drop by teaspoonfuls onto wax paper.
Brown the meat and onion in the shortening. Mix in salt, pepper, corn, soup, water and cheese. Turn into 2-quart, shallow casserole. Top with noodles. Bake at 350° for 30 minutes. Serves 4 to 6.
Mix ingredients. Put tablespoon of batter on ungreased cookie sheet. Bake in 350° oven for 15 minutes.
Combine cake mix, margarine and 2/3 cup evaporated milk. Pour half of the batter in greased 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Melt caramels with 1/3 cup evaporated milk. Spread over cake. Sprinkle with chocolate chips and nuts. Spread remaining batter (will be very thick) over top. Return to oven at 350° for 20 to 30 minutes.
Beat eggs at medium speed until thick and lemon colored. Add butter and next 4 ingredients. Mix well. Pour into pie shell. Bake at 350° for 50 minutes or until filling is set. Makes 1 (9-inch) pie.
Make macaroni and cheese, following directions on box. Then mix in remaining ingredients. Heat and serve. Great with cornbread.
Brown ground beef and drain. Pour into large bowl. Add tomato paste, oregano and basil. In medium-size baking dish, layer cottage cheese and sprinkle with Parmesan cheese. Mix in Mozzarella into meat mixture. Pour into baking dish. In large bowl mix Bisquick, eggs and milk. Pour over meat mixture. Cook at 350° for 35 to 40 minutes or until golden brown. Sprinkle with Mozzarella cheese. Serve.
Combine all ingredients and mix well. Form into patties and fry until brown in lightly oiled skillet. Drain on paper towels. Makes 10 to 12 salmon cakes.
Marinate scallops for 1 hour in orange and lemon juice. Heat oil in a wok or large skillet. Stir-fry scallions with ginger and chili for 1 minute. Add scallops with their juice and stir-fry for 2 to 3 minutes. Add sesame seed. Add soy sauce to taste and the cornstarch mixture. Bring to boil. Stir in the coriander. Serves 2 to 3 as a main course. Serve this Oriental dish with steamed rice.
Prepare cake mix as directed in a 9 x 13-inch greased, lightly floured pan. Drain pineapple and blend remaining ingredients.
Cook rice; add soup and Cheez Whiz. Saute onions and celery in margarine. Thaw broccoli with hot water. Drain and mix broccoli with other ingredients. Put in baking dish and bake at 325° for 45 minutes.
In 1 1/2-quart casserole, stir together sugar and syrup. Microwave on High for 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes until light brown. Add butter and vanilla to syrup, blending well. Microwave on High 1 to 2 minutes more. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet or buttered nonstick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. Makes about one pound.
Beat together for 30 to 45 minutes. Add 1 spoon of batter, 1/2 jig rum and 1 jig brandy, then hot water.
Brown onion and bacon together in skillet. Transfer entire mixture to crock-pot and add all remaining ingredients. Mix together and simmer for several hours.
Mix ingredients and simmer at least until dried ingredients are reconstituted. Use 13 to 14 pounds pasta.
Put tea bags into boiling water for 3 minutes. Add sugar and stir. Add remaining ingredients and put into freezer container. Freeze solid. Take out of the freezer 10 to 20 minutes before serving.
Mix 2 cups of the flour, sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover; let rise in warm place about 1 hour or until double. Punch down. Shape into balls (about 24) and place close together in round pan or cookie sheet. Brush with margarine; cover and let rise about 30 minutes or until double. Heat oven to 400°. Bake 12 to 18 minutes or until golden brown.
Mix flour, sugar and salt in double boiler. Add milk and cook over hot water, stirring constantly until it thickens. Cook 15 minutes longer, stirring occasionally. Pour a small amount of mixture over egg yolks, beating vigorously. Return to double boiler and cook 2 minutes longer, stirring constantly. Remove from heat, cool, add vanilla and chill. Fold in whipped cream. Arrange filling and sliced bananas in layers in baked pie shell or graham cracker crust. Garnish with whipped cream and banana slices.
Heat oven to 350°. Put rice in bottom of casserole dish with a cover. Put raw chicken on top. Mix wine, water, soup and seasoning packet from rice. Pour over top of chicken and rice. Bake for 1 hour, covered, and for 10 minutes, uncovered.
Slowly heat mushroom soup, cream of celery soup and milk together. Remove from heat and mix in the dry onion soup mix and rice. Pour into greased 9 x 13 x 2-inch pan and place pieces of raw chicken on top. Cover with foil and bake at 325° for 2 1/2 hours.
Beat oil, sugar, eggs and flavorings. Sift together flour, soda, salt and cinnamon. Add to other mixture. Blend well. Add apples and nuts. Pour into greased and floured pan. Sprinkle with combination of 1/2 cup sugar and 1/2 teaspoon cinnamon. Let stand 1 hour. Bake 1 hour at 325°.
Bring pineapple and Jell-O to a boil until Jell-O dissolves. Cool, then add buttermilk. Chill until consistency of unbeaten egg whites, then fold in Cool Whip. Spoon into lightly oiled mold or long Pyrex dish and refrigerate until firm.
Cream shortening, sugar and eggs. Sift other dry ingredients, then add alternately the buttermilk and dry ingredients to the shortening mixture. Beat about 2 minutes. Fold in nuts and raisins. Pour into prepared 9-inch cake pans (greased and floured). Bake 30 to 35 minutes in a 350° oven. Cool and frost with White Butter Icing.
Pour first 3 ingredients into a large percolator. Place brown sugar, allspice and cinnamon in percolator basket. Perk through complete cycle of electric percolator. Yields 13 cups.
Brown onions in butter. Add remaining ingredients except hot dogs. Simmer, uncovered, 10 minutes; add hot dogs. The longer this cooks and sets the better the dogs. Simmer at least 1 hour.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each one. Stir in sour cream. Combine cake flour and soda; add 1/2 cup at a time beating constantly. Stir in lemon juice and rind. Turn into a well-greased and floured, 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Quarter biscuits; mix cinnamon and sugar and roll biscuits in sugar and cinnamon and place into greased Bundt pan. Melt butter and honey and pour over biscuits. Bake at 350° for 30 minutes. Remove from pan when done.
Put in container and refrigerate. Just before ready to serve, toss all together. This does not do well the next day, so mix only what you think you will eat at that time.
Combine sugar, water and vinegar. Cook to soft ball stage. Add butter and nuts. Remove from heat. Beat until it starts to get thick. Drop onto waxed paper using teaspoon. Cool. Makes 3 dozen pralines.
Cream the first 4 ingredients together. Mix all and bake at 375° for 10 to 15 minutes until lightly browned. Makes 7 to 8 dozen.
Brown hamburger lightly, adding salt and onion. Drain grease, add other ingredients and simmer 45 minutes. Cook spaghetti in boiling salted water until tender. Drain and rinse with hot water. Pour sauce over spaghetti to serve. Can be topped with Parmesan cheese.
Mix flour and soda. Add margarine or butter. Chop pecans very fine. Add to mixture. Make 3 logs and roll in wax paper. Refrigerate until cold and set enough to cut. Place cut cookie dough on cookie sheet. Bake 10 minutes at 350°. Do not brown or overcook.
Cook apples and mash. Add other ingredients and cook 24 hours in crock-pot.
Cut onion 4 ways halfway down. Put 1/2 stick margarine in cut. Cover in Worcestershire sauce and place in foil. Cook on grill or in oven until tender. (May also be cooked in microwave in microwave dish.)
Melt margarine. Add sugar and eggs. Mix well. Gradually add vanilla. Mix flour well with other mixture. Add salt and nuts. Mix well. Grease and flour 9 x 12-inch pan. Bake at 325° for 25 to 30 minutes.
Combine flour and sugar in a medium bowl; mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Combine egg and milk; add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface; knead dough 3 or 4 times.
Mix 1/2 of Cool Whip and all the pistachio pudding in a bowl. Add fruits and mix again. Top with Cool Whip when served.
Preheat oven to 350°. Butter a 2-quart baking dish. Melt butter in small skillet over medium-high heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and stir constantly, until sauce is thickened. Remove from heat.
Mix everything together with mixer. Buy graham cracker crusts. Makes 2 pies. Keep frozen until ready to eat.
Mix jello and 9 cups of water together; bring to a boil. Mix 4 cups of sugar and 4 cups of water; bring to a boil. Combine jello mixture and sugar mixture; let cool. Add lemon juice and pineapple juice; freeze until hard. Remove 2 hours before serving. Add the chilled ginger ale just before serving. Stir well. Makes enough liquid for 2 punch bowls.
Cook hamburger to well done. Drain grease until all is gone. Next, add chopped onion; after onion is done in ground beef, cook spaghetti in large pan of boiling water until done. Add beans, tomato puree and whole tomatoes to meat. Add chili powder, garlic salt and pepper as ingredients cook. Add spaghetti. If you like hot chili, add three chopped jalapeno peppers. Cook ingredients together for 10 minutes. Serves 8.
Mix first 4 ingredients together and beat until oranges are small specks. Bake in a 9 x 13-inch pan for 30 to 35 minutes at 350°. Cool completely.
Combine flour, confectioners sugar and salt. Add butter. Use mixer and process with on/off turns until mixture is like coarse meal. Process until dough pulls away from bowl and forms a ball. Wrap in plastic wrap and refrigerate 1 hour. Preheat oven to 325°. On well-floured surface, roll out half the dough 1/8-inch thick. Cut dough in heart shapes with 2 1/2-inch cutter. Place cookies on baking sheet. Using a 1-inch heart cutter, cut out centers of half the cookies. Place centers on baking sheet. Bake 13 to 16 minutes for large cookies, 10 minutes for small cookies, until lightly browned. Remove from sheet and cool on rack. Spread each large solid cookie with 1/2 to 1 teaspoon jam. Sift confectioners sugar (or dunk) over heart shaped ring cookies and place on jam topped cookies.