HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in iron skillet. Mix eggs, flour, cinnamon and milk. Pour over butter in skillet. Bake at 375° for 20 to 25 minutes. Sprinkle with confectioners sugar and serve with syrup.
Take skin and bones from chicken; cut meat into 1-inch pieces. Mix chicken with rest of ingredients, except cheese and onion rings, and turn into a 9 x 13 x 2-inch pan or casserole. Top with cheese and bake at 350° for 30 minutes. Sprinkle onions over all and bake 15 minutes longer. Serves 12.
Place cabbage and onion in dish. Pour 1/4 cup melted margarine over cabbage and onion. Combine egg, soup and mayonnaise. Pour over the top. Combine cracker crumbs, rest of margarine and cheese. Sprinkle mixture on top of casserole. Bake at 350° for 30 minutes.
Heat juice to boiling, add bouillon and stir until dissolved. Put all other ingredients in blender until like thick soup. Chill several hours.
Spray a 9 x 13 inch pan with cooking spray. Empty package of pasta into pan (uncooked). Brown ground round. Mix together with all other ingredients except parmesan cheese. Cover and leave in refrigerator 16 - 24 hours. Bake at 350 degrees for one hour. Uncover, sprinkle with parmesan and bake another 10 minutes. Serve with salad and garlic bread.
Mix pudding and milk together. Bring to a boil. Remove from heat. Stir in cake mix with spoon. Pour in a 13 x 9-inch greased pan. Add morsels and pecans to top. Bake at 350° for 30 minutes.
Cut peppers lengthwise and remove seeds. Mix beef, rice, onions, salt, pepper and 1/2 cup tomato sauce. Put into pepper halves; top with cheese. Arrange in shallow baking dish. Pour remaining tomato sauce over peppers. Cover with aluminum foil. Bake at 350° for 1 hour.
Cut each biscuit in each tube into 4 or more pieces. Roll in the sugar and cinnamon. In a lightly greased deep pan, lay the pieces of biscuit. Put in the biscuits close together. Level on top. Mix the second 3/4 cup sugar, cinnamon and butter and heat these ingredients to a boiling point. Pour over the biscuits slowly, letting the syrup sink down. Bake in a 350° oven for 50 minutes. Cool a bit, then turn out on a platter-upside down. Do not cut or slice. Serve to guests who wil use their fingers to pull off individual pieces. Leftovers can be reheated in foil.
Mix sugar and cocoa well in a large bowl. Make a well in the middle. Pour in milk and melted oleo. Put in microwave on High for 2 minutes. Mix well. Add vanilla and nuts and mix. Pour into greased 9 x 9-inch pan and put in refrigerator.
Spray a large saucepan with vegetable cooking spray. Add onion. Cook over medium heat for 5 minutes, stirring frequently. Stir in garlic and green pepper. Cook 2 minutes longer, stirring frequently. Add stewed tomatoes, broth, cumin and chili powder; bring to a boil. Add rice. Reduce heat to low. Cover and simmer 18 minutes or until rice is almost done. Stir in beans. Cook until heated through.
Dissolve Jell-O in boiling water. Add strawberries and set aside. Crumble 1/2 of cake in bottom of sheet pan. Pour 1/2 of strawberry mixture over cake, then 1/2 of Cool Whip and the rest of the cake crumbs. Add remaining strawberry mixture. Top with balance of Cool Whip. Refrigerate until firm. Serve in squares.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large mixing bowl at medium speed of mixer until well blended. Beat in egg.
Partially freeze the round steak; thinly slice across the grain into bite-size strips.
Cream butter and sugar. Beat honey and eggs until frothy. Add milk, mixing well. Add to creamed mixture and beat thoroughly. Sift flour with butter and add to first mixture. Chop figs; sprinkle with a little flour. Add to raisins along with spices. Beat 5 minutes. Bake at 375° for 20 minutes.
Mix first 6 ingredients together and place in casserole dish. Mix 1/2 stick melted margarine and 2 cups corn flake crumbs together and place over top of hash browns. Bake at 350° for 45 minutes.
Brown ground beef and drain off grease. Drain whole kernel corn. Cook noodles and drain. Mix all ingredients together and put in a casserole dish. Cover with cheese. Bake in oven at 350° until bubbles and melts cheese.
Brown ground beef. Boil noodles. Cook to directions on package. In a large casserole dish, layer cooked noodles. Top with portion of ground beef. Spoon portion of tomato soup over beef, then a layer of corn. Spread a layer of Velveeta cheese over corn. Repeat layered procedure until you wind up with top layer of cheese. Bake at 350° with casserole dish covered for approximately 1 hour and 15 minutes. Serve with glass of white wine and fresh French bread. Enjoy. Serves 6 to 8 people.
In medium saucepan, combine sugar, cornstarch, flour and dash of salt. Gradually add water. Cook and stir over medium-high heat, until thickened and bubbly. Reduce heat, cook and stir 2 more minutes. Remove from heat. Separate eggs and set aside whites for meringue. Beat egg yolks slightly. Stir about 1 cup hot mix into yolks. Return mix to saucepan and bring to gentle boil. Cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Pour hot filling into baked pie shell. Spread meringue over. Seal and bake at 350° for 12 to 15 minutes, until golden. Cool.
Mix fruits, nuts, spices and baking powder in flour. Mix soda in applesauce. Cream margarine, sugar and eggs. Stir in flour mixture with applesauce. Grease angel food pan or loaf pan. Pour mixture into pans. Bake in a 325° oven for 1 hour. Test for doneness.
Clean escarole thoroughly. Put escarole into boiling salted water, cooking until tender, drain. In medium saucepan, saute about 4 pieces of garlic in about 1/4 cup cooking oil. Let cool. Add cannellini beans and escarole. Season with salt, pepper and garlic powder, Cook on medium to low heat for about 20 minutes. Look out for the garlics, they resemble the beans!! Before serving, hunt them down!
Cook rice; wilt or saute onion and celery in oleo (fry). Place broccoli in colander over boiling water; strain. (May omit this step by letting broccoli thaw.) Mix all ingredients together and bake 45 minutes at 350°.
Put crushed pineapple in a bowl, not drained. Then sprinkle pudding over and add all the other ingredients. Be sure to drain the diced pineapple. You could use drained fruit cocktail here instead. Mix and chill.
Beat the eggs. Add the milk and sugar; mix well. Add butter and undrained pineapple. Mix well. Add bread to coat. Put in 13 x 9 x 2-inch pan. Bake, uncovered, at 350° for 45 minutes.
Combine egg yolks, milk and oil. Add flour, salt, baking powder, baking soda and sugar. Beat well. Fold in egg whites. Bake in hot waffle iron.
Beat sugar and Crisco until light and creamy. Add dry ingredients to sugar-Crisco mixture alternately with milk, beating well after each. Start in cool oven. Bake 1 1/2 hours at 325°.
Preheat oven to 350°. Lightly oil a 13 x 9-inch baking pan. Saute beef until brown; drain fat. Add tomato sauce, Worcestershire sauce, sugar and salt. Remove from heat. Combine cottage cheese, sour cream and cream cheese. Add onion and green pepper. Spread half of noodles on bottom of baking dish. Spoon a little of the meat sauce over the noodles. Cover with cheese mixture. Top with remaining noodles. Spoon on remaining meat sauce. Sprinkle with Parmesan cheese. Bake for 45 minutes or until bubbly hot. Serves 10 to 12.
Mix jello and gelatine before adding water to prevent lumps. Add 4 cups boiling water and stir until jello dissolves. Pour into a large shallow baking dish. Chill until firm. Cut into squares. Makes about 100 one-inch squares.
Cream sugar and butter. Add eggs. Add dry ingredients, and mix as any cake. Pour in buttered pan, 9x13x2. Bake 40-45 minutes at 300°. Take out of oven and spread Marshmallows evenly over cake. Bake 5-10 minutes more.
Roll each sheet of puff pastry out to a 12-inch square on a lightly floured board or pastry cloth. Cut into nine 4-inch squares. Repeat with remaining sheet of pastry.
Melt butter and pour over pecans; let stand while mixing other ingredients. Mix remaining ingredients with the nuts; drop from a spoon onto wax paper and store in refrigerator until thoroughly cold.
In large bowl, combine the flour, sugar and beer. Stir until all ingredients are moistened and a sticky dough forms. Cover the bowl with a damp cloth and place it in a warm place for 90 minutes.
In large bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill for 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Cook noodles in boiling salt water following package directions. Drain and add oregano to spaghetti sauce.
In a large bowl, pour 3 cups boiling water over Jell-O mix. Stir until Jell-O is dissolved, then add soft ice cream to Jell-O until all ice cream dissolves. Pinch angel log cake into small pieces and add to the Jell-O and ice cream mixture and stir. Refrigerate to set.
Make a well in your bowl with flour and mix with pastry or dough tool. Roll out on floured board ready for pie tin.
Grease 9 x 9 x 2-inch pan. Blend butter, sugar and vanilla together. Add eggs using spoon. Beat well. Combine flour, cocoa, baking powder and salt gradually. Blend in egg mixture. Stir in nuts. Spread in pan. Bake 20 to 25 minutes in 350° oven.
Mix together thoroughly butter, sugar and flavoring. Sift together and stir in flour and salt. Mix thoroughly with hands. Press and mold in long smooth roll about 2-inches in diameter. Wrap in waxed paper and chill several hours. With thin, sharp knife, cut in slices 1/8-inch to 1/16-inch thick. Place slices a little apart on ungreased cookie sheet. Bake at 400° until lightly browned, about 8 to 10 minutes. Yields 6 dozen 2-inch cookies.
Crush or blend cookies; set aside. Cream butter, cream cheese and condensed milk. Blend in milk and pudding mix. Fold in Cool Whip. Starting with crumbs, layer in 8-inch flower part, alternating with pudding mixture, ending with crumbs. Refrigerate overnight. When ready to serve, plant silk flower stems. Add granola rocks and gummy worms. Serve with garden trowel.
Cream the Crisco and sugar. Add eggs and beat 1 minute. Put cocoa in 1 teaspoon vanilla and make a paste. Add salt. Put 2 teaspoons vanilla in the buttermilk and add slowly to mixture along with the flour. Put vinegar in soda and mix well. Pour into two round prepared pans and bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Reserve 2 tablespoons margarine. In a large mixer bowl, beat remaining margarine and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, press into a 9 x 13-inch pan. Bake for 15 minutes.
Mix the first 4 ingredients in a saucepan and cook for 2 minutes after it comes to a boil, stirring occasionally. Remove from heat. Add remaining ingredients. Mix and spoon onto wax paper. Wait to harden and serve. It only takes 20 minutes to 1/2 hour to cool.
Carefully separate each cookie, leaving cream filling on one side. Set cookie halves without filling aside. To make the turkey body, attach or "glue" a red cinnamon candy (turkey head) to each malted ball (turkey body) with a dab of chocolate frosting. Attach a turkey body to center of each cookie half with cream filling using a dab of chocolate frosting. Spread chocolate frosting on the inside of each cookie half that does not have cream filling. For the turkey tail, arrange candy corn on chocolate frosting cookies with wide end of candy along outer edge. Attach each turkey tail behind a turkey body using chocolate frosting. Store assembled turkeys in the refrigerator. Yields 42 cookies.
Use 12 rolls. Place frozen the night before in bottom of a Bundt pan. Mix the brown sugar, dry pudding, chopped pecans and cinnamon. Sprinkle mix over rolls. Pour over all the melted margarine. Cover and let stand overnight. Bake in morning at 350° for 25 to 30 minutes until golden brown. Flip upside down on plate and serve.
Mix all ingredients and pour into a greased casserole. Bake at 350° for 20 to 25 minutes.
In a medium mixing bowl, add 1/2 amount of cheese to egg, salt, flour, milk and pepper. Mix and pour into well greased 8-inch pie plate. Sprinkle with remaining cheese and meat. Bake at 425° for 30 minutes.
Combine flour, salt, baking soda, cinnamon and sugar. Make a well in center of dry ingredients. Add eggs and oil, stirring only until dry ingredients are moistened. Stir in berries and pecans. Pour in greased loaf pans. Makes two loaves. Bake at 350° for 1 hour.
Cream together the sugar, shortening, salt, baking powder, vanilla and egg until light and fluffy. Fold in cake flour. Add chocolate chips, stirring just to mix evenly. On plastic wrap, shape into two 2-inch in diameter rolls. Chill thoroughly. To bake, cut into 1/2-inch slices. Bake at 350° for about 10 minutes.
Preheat oven to 400°. Mix all ingredients, except cereal and chocolate chips. Stir in cereal and chocolate chips. Drop 1 teaspoon of cookie dough on lightly greased cookie sheets. Bake for 10 minutes.
Using an electric mixer, beat margarine and shortening until creamy. Add sugar gradually and beat well. Add egg yolks, one at a time. Sift flour, soda and salt together, and add alternately with buttermilk still using an electric mixer. Add vanilla, coconut and pecans. Fold in beaten egg whites. Pour into three greased and lined 9-inch cake pans and bake in 350° oven for approximately 30 to 35 minutes. Test for doneness with a toothpick. Remove cake from oven. Set on wire rack to cool before removing from pan.
Cook first 5 ingredients over medium heat until thickened, stirring all the time, about 2 minutes. Remove from heat. Add coconut and nuts; mix well. Cool until spreading consistency. Spread on 2 layers of chocolate cake.
Beat eggs until foamy, then add all other ingredients, mixing well. Split batter into 2 greased loaf pans. Bake at 325° for 45 to 50 minutes or until done in center.
Arrange cauliflower in an ungreased 11 x 7 x 1 1/2-inch baking dish. Sprinkle with ham. Beat soup and milk with a hand beater until smooth. Pour over ham. Mix remaining ingredients until crumbly; sprinkle over soup mixture. Sprinkle with paprika, if desired. Bake until topping is golden brown, 20 to 25 minutes. Makes 8 servings.
This needs to be made 6 weeks before needed. Mix all ingredients. Stir well. Put in glass container. Cover tightly. Set aside 1 week at room temperature. Stir once daily for the first 3 to 4 days.
Drain sweet potatoes and cut into 1/2-inch slices. Set aside drained apricots,	saving	1 cup apricot juice. Place sweet potatoes in an 8-inch Dutch oven. Mix brown sugar, cornstarch, salt and cinnamon in a saucepan. Stir in apricot juice and bring to a boil. Stir in apricots and margarine. Pour over sweet potatoes and bake for 30 minutes.
Brown ground beef and drain. Add seasoning mix, olives and water. Simmer 5 minutes. Arrange rolls in 10-inch round Pyrex for pie crust. Sprinkle 1 cup corn chips on top of rolls. Add meat mixture, then spread sour cream on top of meat. Cover with cheese. Add other cup of crushed corn chips. Bake 20 to 25 minutes at 375°.
Combine the first 3 ingredients in pan. Gradually stir in water. Cook until clear, 4 to 5 minutes. Remove from heat. Add brown sugar, margarine, vanilla and maple flavoring.
In microwave, melt butter in a 9 x 9-inch casserole or micro-pan. Add brown sugar and stir. Spread evenly in pan. Sprinkle with the nuts (optional). Cut biscuits in fourths and lay over sugar mixture. Microwave on High for 4 minutes, turning each minute. Serve hot.
Drain liquid from salmon into measuring cup, adding water to make 1/3 cup. Flake salmon in bowl and add rest of items, except milk and larger soup items, mixing well. Spoon into 5 greased custard cups. Bake at 350° for about 35 minutes.
Preheat oven to 400°. Crumble crackers. Add butter; put in an 8 x 12-inch casserole dish. Mix remaining ingredients. Pour over crackers and bake 20 minutes.
Brown bacon until crisp. Combine salad oil, vinegar, sugar, salt and catsup. Put in blender. Pour over spinach. Crumble bacon over top. May also add water chestnuts, hard-boiled eggs and red onions to salad.
Mix together. Pour into greased muffin tin and bake at 425° for 18 to 20 minutes.
Dip chicken in melted butter, then into bread crumbs. Lay flat and put cheese on top. Roll like you would an egg roll. Fasten with a toothpick. Bake at 350° for approximately 45 minutes. Place on cookie sheet covered with foil for baking.
Boil rice in 1/2 gallon milk until done. Boil raisins for 10 minutes. Drain. Add to rice the eggs, sugar and vanilla. Top with cinnamon and bake about 1/2 hour until done at 350°.
Mix the first 5 ingredients in a large casserole dish. Stir Ritz crackers into melted margarine. Spread that on top. Bake in a 350° oven about 30 minutes.
Combine sugar, chocolate and milk. Heat to boiling and cook for 3 minutes, then remove from stove. Add butter, peanut butter, vanilla and oatmeal. Mix all together thoroughly. Drop by spoonfuls on wax paper. Makes 24 cookies.
Dump all ingredients in order as listed above into an 8 x 12-inch ungreased baking pan. Bake at 325° for 1 hour. Do not mix at any time; just dump in layers.
Mix first 3 ingredients and let stand for 10 minutes. Add to remaining ingredients. Using mixer, beat together until well mixed. Using a large spoon, work in 5 more cups of all-purpose flour. Knead about 5 minutes. Place in a large greased bowl. Let rise 1/2 hour. Turn out onto lightly floured board and knead just enough to work out air bubbles. Let rise 2 more times for 1/2 hour periods. Knead to work out air bubbles after each rising period. Be careful not to work in too much flour when kneading. Shape into loaves. Place in greased loaf pans and turn over so tops will have oil on them. Bake 1/2 hour at 325° until well browned.
Preheat oven to 350 degrees. In large bowl on low speed combine cake mix, 1 egg, butter, pumpkin pie spice, and mix till crumbly. Press into bottom of 15 X 10 pan. In large bowl beat cream cheese until fluffy. Gradually beat in eagle brand and add 2 eggs, pumpkin, spice and salt, mix well. Pour over crust, sprinkle with nuts. Bake 30-35 minutes until set. Cool. Cut into squares and store in refrigerator.
Heat oven to 350°. Mix brown sugar, butter, egg yolk and vanilla. Stir in flour and salt. Press into greased oblong pan, 13 x 9 x 2-inch.
Brown the chops in the butter or margarine. Place chops in baking dish. Cover with cooked rice. Add diced carrots, minced onion and minced green pepper. Salt and pepper. Pour a small can of tomato soup and a can of water over all. Bake covered in 300° oven for 1 hour.
Mix cake as directed and place in cupcake pan, 2/3 full. Cream the cheese and sugar, then beat in egg and salt. Stir in chips, then drop 1 tablespoon of mixture into each cupcake. Bake 25 to 30 minutes at 350° and test for doneness.
Mix and spread in a 9 x 13-inch cake pan which has been greased with butter or Crisco.
Cut small bread rounds from the bread. Brush with butter and bake at 350° until golden brown. Mix the cream cheese, onion, Tabasco sauce and mayonnaise. Place mixture on bread rounds. Place Parmesan cheese in a dish. Turn cheese topped bread rounds upside down in the Parmesan cheese. Freeze on a cookie sheet 1/2 hour. Bake at 350° until top is brown (15 to 25 minutes). Good for parties. Can freeze ahead of time.
Tear up lettuce into small pieces in a 9 x 13-inch dish. Add the next 6 ingredients in layers in the order they are listed. Add sugar to mayonnaise; stir and spread on top of salad. Sprinkle cheese on top. Garnish with additional bacon. Refrigerate 8 to 10 hours before serving. Serves 15 or more.
Boil broccoli in just enough water to cover broccoli. Keep water. Add chicken cubes or soup base. In frying pan saute onion and flour. Add to cooked broccoli and water. Also, add milk, Cheddar cheese and garlic salt. Cheese melts fast. Soup finished.
Add all ingredients to roast. Add more if a large roast; depends on moistness desired.
Grease cookie sheet; spread dough to cover sheet lengthwise. Put alternating layers of meat, cheese and seasonings. Fold over. Make sure all sides are sealed, even the ends. Sprinkle the seasonings on top. Bake in 375° oven for 15 minutes or until brown.
Follow steps exactly: Mix boiling water, sugar and margarine. Stir this until margarine melts. Dissolve yeast in lukewarm water. Add to sugar mixture. Add eggs, then flour. This will start to get stiff. Roll, cut or drop by spoonfuls in muffin pans. This needs to rise 2 hours in warm place. Brush with melted butter before baking. Bake at 450° for 10 minutes.
Place green beans in baking dish. Add undiluted soup and top with onion rings. Thoroughly heat at 325° to 350° for 30 to 35 minutes.
Preheat oven to 450°. Melt 1 tablespoon butter in skillet. Add onion and saute lightly, then add mushrooms. Saute until liquid evaporates. Stir in cooked spinach. Add garlic, bacon and tomato puree. Cool.
Saute ground beef with onion. Drain. Add remaining ingredients and heat to boiling. Simmer over low heat, 30 minutes. Serve with corn bread. I double or triple the recipe. It freezes nicely.
Cream butter and sugar. Add eggs, one at a time, beating after each. Sift flour 3 times. Add to creamed mixture. Add coconut, vanilla and lemon juice. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Blend all ingredients together in food processor. Serve at room temperature with warm wedges of pita bread.
Mix dry ingredients together. Mix eggs, sugar and oil; add to flour mixture and beat well. Fold in pumpkin and mix well. Pour batter in a greased and floured sheet cake pan. Bake at 350° for 40 minutes. Cool and frost.
Prepare cake as directed on the package. Let cool. Pierce top of each layer with a fork. Spoon crushed pineapple on each layer, spreading bottom layer also with cream cheese frosting. Place cake in refrigerator overnight.
Brown beef in skillet, stirring to break up. Drain fat off meat and transfer to 2-quart casserole. Add remaining ingredients, except cheese, to meat. Mix lightly. Cover and bake in 325° oven for 1 hour. Uncover and spread cheese over top. Return to oven for 10 to 15 minutes or until cheese is melted.
Cut cake horizontally into 3 layers. Drizzle with mixture of pineapple juice and almond flavoring. Combine crushed pineapple and pudding mix in bowl. Mix well. Fold in whipped topping. Spread between layers and over top and sides of cake. Sprinkle with almonds. Makes 16 servings.
Boil chicken until tender, then pull off into small pieces. Add sour cream, cream of chicken and margarine. Pour into baking dish and crumble Ritz crackers on top. Bake at 400° for 20 minutes.
Dissolve Jell-O in water in large bowl. Fold in strawberries and juice, pineapple, banana and lemon juice. Put half of this mixture in a 9 x 13-inch pan. Refrigerate until firm, about 1 1/2 hours. Spread sour cream mixed with pecans evenly over top of congealed Jell-O. Gently spoon remainder of Jell-O mixture on top of sour cream. Refrigerate. Cut into squares or dip into all layers to serve. Make the same day as serving.
Mix oil, chocolate and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir in flour, baking powder and salt. Chill several hours or overnight. Drop by teaspoon into powdered sugar and shape into balls. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields 5 to 6 dozen.
Stir the water and egg into the flour. Beat with mixer or blender until foamy. Dust fish with flour and dip into batter. Fry in hot oil until golden brown and crispy. Also use for onion rings and chicken.
Boil potatoes in jackets. Slice 1/8-inch thick. Add salt, pepper, onion, vinegar and oil. Pour hot broth over potatoes. Mix gently. Let stand at least 1 hour at room temperature. Mix again before serving.
Drain asparagus; reserve liquid. Sprinkle 1/3 of crumbs in bottom of 1 1/2-quart casserole dish. Top with layer of asparagus. Spread 1/2 of soup evenly over asparagus and sprinkle with 2 teaspoons of asparagus liquid. Repeat layering, ending with crumbs. Dot with butter and sprinkle bacon on top. Bake in 320° oven, uncovered, for 20 minutes.