HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil, egg and milk in one bowl. In another bowl, add all dry ingredients. Mix well. Pour into greased 9 x 9 x 2-inch pan. Sprinkle Spicy Topping over the top, then bake at 350° for 25 minutes.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Remove from heat. In separate bowl, combine remaining milk (1/4 cup), cake mix and oleo; mix well. Press half of the cake mixture into the bottom of ungreased 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove "crust." Sprinkle with chocolate chips and nuts. Drizzle with caramel mixture. Top with remaining cake mixture and gently press into caramel. Bake at 350° for 18 to 20 minutes. Cut before completely cooled.
Cook chicken; shred meat. Cook rice as directed on package. Saute onions in butter; blend in flour, soup and milk for sauce. Add mushrooms. In a large casserole, alternate layers of sauce, rice, chicken and cheese, ending with cheese. Bake at 300° to 350° until bubbly, 30 to 40 minutes. If desired, add sliced water chestnuts in layering. Serves 12 to 14. Can be divided into several smaller casserole dishes and frozen.
*Use 1 large can; measure 1 1/2 cups milk and dilute with 1/2 cup water.
Butter a 9 X 13 pan. Mix cracker crumbs, sugar and margarine. Spread and press into pan. Refrigerate (or bake at 375° for 8 minutes and cool).
Mix the soda, flour and sugar. Mix the remaining ingredients with the first mixture. Grease and flour flat pan. Bake at 350° for about 45 minutes.
Mash peaches. Grind oranges (about 2) fine in food chopper. Add orange rind. Chop cherries in juice in blender until fine. Mix all together to make 5 cups. Mix Sure-Jell with fruit mixture. Bring to a hard boil. Boil 2 minutes, stirring constantly. Remove from heat. Skim off foam with metal spoon. Pour into sterilized jelly jars. Makes 4 1/2 pints.
Place garlic, bread crumbs and salt into a mortar and pound to a paste. Gradually add enough vinegar to dilute the paste to the consistency of thick cream. Serve on crackers.
Mix sugar, cocoa, salt and milk in pan (I use and it's best to use a black iron frypan). Add stick margarine. Cut margarine and cook over medium heat until candy thermometer reaches 240°. If you don't have a thermometer, bring to a boil and boil for 3 1/2 to 4 minutes. Remove from heat and add vanilla. Beat until it begins to thicken. Pour into 9 x 13-inch greased dish. Cut into squares when hardened.
Place potatoes in a large bowl. Separate eggs. Chop whites and add to potatoes with onion; toss gently. In another bowl, mash yolks with salad dressing. Cream vinegar, sugar, mustard and salt; pour over potatoes and stir to coat. Cover and chill. Makes 16 to 20 servings.
Combine sweet potatoes, milk, eggs and sugar. Beat at high speed with mixer. Add flavorings. Mix baking powder with 1 tablespoon milk and add to the potato mixture. Bake at 375° for 1 hour. Makes two 9-inch pies.
Cream sugar and shortening. Add milk, egg, flour and baking powder. Grease 9 x 13-inch pan. Smooth mixture in pan with spatula. Sift a sprinkling of flour over top. Dab with butter and brown sugar cinnamon. Bake at 350° for 40 minutes.
Cook and drain sausage and set aside. Combine remaining ingredients. Put half of the mixture into greased 9 x 13 inch pan. Sprinkle with the sausage. Cover with the remaining potato mixture. Bake at 350° for 45 minutes or until golden brown.
Saute onions and ham just till onions are tender. Add soup, milk, sour cream, mustard and pepper. Mix sauce, ham and noodles. Put in casserole dish. Sprinkled with toasted almonds and bake at 350° for approximately 30 minutes.
Cook spinach according to package directions; drain and squeeze to remove moisture. Mix all ingredients; roll into balls. May be frozen before baking. Bake on lightly greased cookie sheet at 325° for 15 to 24 minutes. Will keep frozen up to 6 months.
Brown meat; drain. Combine spaghetti sauce and meat; simmer about 15 to 20 minutes. Combine oregano, Ricotta cheese, Mozzarella cheese and Parmesan cheese.
Blend the cream cheese until smooth. Add salsa until desired consistency. Keep refrigerated. Serve with chips, crackers or vegetables.
Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers in red or green bell pepper or serving bowl.
Mix sugars, flour, salt and spices. Cut in butter to form pea sized pieces. Place apples in large bowl and coat with sugar mixture. Place apples in pie shell. Cover with top crust. Bake in preheated oven at 375° for 25 minutes. Bake another 25 minutes until golden brown.
Heat oven to 425°. In large bowl, combine apples, squash, carrots, nuts and flour. Toss to coat. In medium bowl, beat margarine and sugar until well blended. Add cinnamon, nutmeg, salt, lemon juice, vanilla, orange peel and eggs; blend well. Combine contents of both bowls; mix well. Spoon filling into pie shells.
Saute celery and onion in heavy skillet. Add uncooked rice. Cook, stirring frequently, until rice is golden. Add remaining ingredients. Bring to a boil and simmer, covered, 25 to 30 minutes until rice is tender and liquid is absorbed.
Brown meat with onion; drain. In large bowl, mix 1 1/2 cups cheese, beans, sauces and chips. Add meat and mix lightly. Bake in 2 1/2-quart casserole at 375° for 30 minutes. Spread top with sour cream and 1/2 cup more cheese. Circle reserved chips around edge and bake 5 minutes more.
Brown hamburger with onions to liking. Drain and add to rest of ingredients. Bake at 325° for 1/2 to 1 hour.
Place chicken breasts in baking dish. In a separate dish, mix all remaining ingredients and pour over chicken. Salt and pepper to taste. Bake in a preheated 350° oven for 45 minutes to 1 hour. Serve over rice.
Place each fish portion in center of a 12-inch square of foil. Brush with oil. Sprinkle with salt and pepper. Put carrot and onion on fish. Seal foil. Place in shallow pan. Bake for 25 to 30 minutes. Fold back foil and sprinkle fish with parsley. Serve in foil.
Cover baking sheet with aluminum foil. In large bowl, beat cake mix, carbonated beverage and extracts on low speed for about 30 seconds, then at medium speed for 1 minute, scraping sides of bowl. Fold in coconut and nuts. Drop by teaspoonfuls onto foil-lined baking sheet 2 inches apart. Bake at 350° for 10 to 12 minutes. Cool and store in airtight containers.
Combine cheese, peppers, onion and garlic in work bowl of food processor fitted with steel blade. Process with 2 or 3 on-off turns to blend. Add mayonnaise; process until smooth. Chill until firm. Form into 1 large ball or 16 to 20 bite sized balls. Chill until cheese is firm. Roll in pecans; chill again. Serve with tortilla chips or crackers.
Cream butter, sugar and eggs. Sift flour, soda, baking powder and cinnamon; add to cream mix. Stir in vanilla and sour cream. Spread 1/2 batter into 9 x 13 pan. Mix brown sugar, white sugar and pecans. Pour 1/2 over batter in pan; add remaining batter and then remaining topping. Bake at 350° for 30 to 35 minutes.
Saute onion in margarine until tender. Stir in flour and salt. Gradually add milk, stirring constantly, in double boiler. (If careful and stir can use saucepan.) Bring to boil. Add chicken broth, broccoli and carrots. Cook (do not boil) over low heat, about 25 minutes. Stir occasionally. Serves 8.
Melt oleo. Dissolve yeast in warm water. In medium size bowl, beat eggs well. Add sugar and salt. Add the oleo and yeast water. Stir in flour; cover and put in refrigerator overnight. Divide dough in 3 parts; roll out in a circle about 1/4-inch thick. Brush with melted oleo. Cut in 12 wedges. Roll up from big end to point; put on greased sheet and let rise 4 hours. Bake at 375° until brown.
Mix all together and roll into balls. Fry. Place in a pan and cook over 1 hour at 350°. Pour 1 can beef gravy over.
Mash avocados with lemon juice, salt and pepper. Mix sour cream with taco seasoning packet. Spread bean dip on platter. Top with avocado mixture, followed by sour cream mixture. Layer remaining ingredients on top.
Pour milk into blender container. Add remaining ingredients. Cover. Blend at high speed for 30 seconds or until smooth. Serve at once. Makes 4 servings.
Mix powdered sugar and coconut in large pan. Add milk. Using hands, mix until well blended. Roll mixture into marble size balls. Place on cookie sheets and refrigerate for one day. Place paraffin and chocolate chips in double boiler. Stir until chips are melted. Insert toothpicks into balls. Dip in warm mixture to coat. Place on wax paper to cool candy. Keeps well and makes about 180 balls.
Layer pineapple in 2-quart casserole. Cover with sugar and flour mixture. Add cheese. Sprinkle Ritz crackers over casserole. Pour melted margarine over all. Bake at 350° for 30 minutes.
Combine Cream of Wheat, Bisquick and cooking oil. Add milk and stir. Bake in iron skillet at 450° until brown.
Mix Jell-O and hot water together. Drain pineapple. Add to Jell-O. Add the frozen strawberries. Pour half the mixture into a 9 x 12-inch cake pan and refrigerate until firm. Take the sour cream and spread on firm Jell-O. Top with the other half of the Jell-O and refrigerate until firm.
Mix dry ingredients. Add eggs, slightly beaten; pour scalded milk over mixture. Cook 15 minutes in a double boiler or until thickened. Stir constantly. Cool and add vanilla. Pour into baked pie shell and cover with meringue. Bake until medium brown.
Core center of pickles and stuff with braunschweiger. Chill several hours. Slice stuffed pickles and serve with picks.
Mix together first 4 ingredients in heavy saucepan. Cook 5 minutes over low heat. Remove from heat and add soda. Stir well and pour over popped corn in bowl large enough to mix well. Coat popped corn evenly. Divide onto 2 large cookie sheets. Bake 1 hour at 200°. Stir popped corn every 15 minutes.
Heat oven to 425°. Mix sugar and cinnamon. Mix lightly through apples. Heap up in pastry-lined pie pan. Dot with margarine. Cover with top crust, seal, flute and slit. Bake 50 to 60 minutes.
Cook until thick and dates are mushy. Stir in 3 cups Rice Krispies. Make in ball and roll in powdered sugar, coconut or chopped nuts.
Bake cake according to package. Cool. Poke holes into cake with fork. Dissolve Jell-O into hot water; spoon over holes in cake. Mix the last 4 ingredients to make topping. Spread over cake. Refrigerate.
In a large saucepan, bring water and soup to a boil. Add rice; cover and reduce heat and boil for 25 minutes or until all water is absorbed. Remove from heat. Fry sausage until brown. Remove meat and pour off fat. Add celery, onion and green pepper to remaining fat in pan and cover until tender and crisp. Add rice, cooked sausage and 1/2 cup of the almonds to vegetables. Reserve remainder for garnish. Mix well; pour into 2-quart baking dish. Sprinkle remaining almonds over top. Bake at 350° for 30 minutes or until heated thoroughly.
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Combine dry cake mix, nuts and melted butter or margarine. (Mixture will be crumbly.) Sprinkle over pie filling and bake at 350° for 40 or 50 minutes, until golden brown. Serve with ice cream, whipped cream or serve warm with coffee cream.
Mix together 1 1/2 cups flour and yeast. Warm water, milk and oil. Add to flour/yeast mixture and beat well with mixer. Add eggs, salt and sugar and beat. Add 1 1/2 cups flour and beat until elastic. Pour into two (1 pound) greased coffee cans. Put plastic tops on and let rise until it touches the top, 1 hour or longer. Remove the top of the can (hence the name). Let stand for 15 minutes on wire rack then remove from can. Slice and enjoy!
Poke the sausages with a fork in a few places. Slice potatoes and onions. Cut peppers into strips. In a large pan, layer potatoes, onions and peppers. Place sausages on top of vegetables. Sprinkle with oregano and pepper. Bake in a preheated 375° oven for about 45 minutes or until potatoes are cooked. Sprinkle green onions over top before serving.
Soften cream cheese at room temperature. Add salsa and mix thoroughly. Store in the refrigerator overnight.
Preheat oven to 350°. Mix tuna, celery, cheese, mayonnaise, onion, salt and pepper. Fill buns with tuna mixture. Wrap in foil. Bake at 350° for 15 to 20 minutes. Yield: 8 servings.
Mix flour, sugar, milk and baking powder together for batter. Melt butter in 2 qt. round or oval baking dish. Pour in batter over butter, but do not stir together. Spread fruit pie filling on top. Bake 1 hour in preheated oven at 350°.
Lightly coat a medium saucepan with nonstick cooking spray. Add onion and celery and cook over medium heat until tender (about 5 minutes), stirring occasionally. Sprinkle flour over vegetables in pan and stir until flour is browned, about 3 to 4 minutes. Stir in turkey or chicken broth and evaporated milk. Bring to a boil, reduce heat and simmer until thickened, about 10 minutes. Strain to remove vegetables. Season with salt and pepper to taste.
Place browned hamburger on bottom of pan and layer of drained potatoes and layer of cheese. Repeat one time. Heat at 350°.
Brown ground meat in small amount of oil. Remove excess grease. Add remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 1 to 2 hours. Serve with grated cheese and sour cream.
Melt butter and chocolate over low heat. Remove from heat and stir in sugar, about 4 tablespoons at a time. Mix will be very thick. Sprinkle in salt and slowly stir in milk. Return to stove top and bring to boil over medium-low heat so to dissolve well. Stir often. Boil 1 minute. Remove from heat. Will thicken as it cools; serve over ice cream. Store in glass jar with lid in refrigerator. Will last quite a while.
Combine pudding mix, sugar, water and raisins in 2-quart microwave-safe bowl. Cook at High 4 minutes. Stir well and cook 2 minutes longer. Stir again and cook 2 minutes. Cool 5 minutes, stirring twice. Stir in sour cream, blending well. Pour in baked pie shell. When cool, garnish with Cool Whip.
Drain juices from fruit. Mix all ingredients with sour cream. Chill 2 hours before serving.
Grind cranberries. Sprinkle with sugar and let drain overnight (use juice for fruit punch). Cut grapes in half and remove seeds. Add grapes and nuts to well-drained cranberry mixture. Fold in whipped cream and mound in lettuce cups to serve.
Preheat oven to 400°. Mix margarine, brown sugar, flour and pecans. Press evenly in bottom of ungreased pan (9 x 9 x 2-inches). Bake until light brown (about 12 minutes). Crumble with spoon. Cool. Reserve 1 cup of crumbs. Press remaining crumbs evenly in bottom of pan. Pack ice cream on crumbs. Sprinkle reserved crumbs on top. Wrap and refreeze.
Mix all ingredients in a large, covered crock-pot. Cook for 8 to 10 hours on low. Serves 8 to 12. Freezes well.
Cut tortilla shells into one-inch squares. Bring stock to a boil. Drop the tortilla squares into stock, one at a time. Boil for 30 minutes at 250° to 300°. Add chicken and simmer for another 10 to 15 minutes.
Sprinkle Worcestershire sauce on cubes, then cover with flour and braise in a fairly deep pot until browned. Add some water, then gravy. Bring to a boil and allow to simmer with mushrooms, onions and seasoning for 1/2 hour to 45 minutes.
Combine all ingredients and bake in casserole dish at 350° for 45 minutes. Add cheese as desired and bake uncovered for another 15 minutes.
Mix well. Store in jars or other airtight containers. When ready to serve, mix 1/3 cup mix with 2/3 cup hot water.
Combine cocoa, sugar and salt in medium saucepan. Gradually add water until mixture is smooth. Stir constantly until mixture comes to a boil and allow to boil for 3 minutes. Remove from heat and add vanilla. Allow to cool and cover and refrigerate. Makes 2 cups syrup (16 ounces).
Cook sausage until done. Crumble and drain. Mix cheese and sausage and sprinkle into pie shells evenly. Lightly beat eggs in bowl and add remaining ingredients. Pour over sausage and cheese, being careful not to overflow.
Preheat oven to 375°. Grease baking sheets. Combine cake mix, eggs, oil and lemon juice in large bowl. Beat on low speed until well blended. Add nuts. Shape dough into 1-inch balls. Place 1-inch apart on prepared baking sheets. Bake at 375° for 6 to 7 minutes or until lightly browned. Cool 1 minute on baking sheets. Remove to cooling racks. Sprinkle with confectioners sugar.
Cream butter in a large bowl at high speed. Add one egg at a time; beat well after each. Add sugar. Beat at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until blended. Pour batter into greased (10 inch) tube pan or Bundt pan. Bake at 350° for 60 - 65 minutes. Cool 2 hours. Remove from pan. Cool completely before serving.
Mix first 5 ingredients together. Mix next first ingredients together and then add to first mixture. Add nuts if desired. Pour into 2 greased loaf pans. Bake for 1 hour at 350°. Makes 2 loaves (9 x 5 x 3-inch).
Cook turnips in small amount of boiling salted water until tender, about 12 minutes. Drain. Combine remaining ingredients; toss lightly with turnips. Makes 5 servings.
Cream together shortening and sugar. Beat in egg. Stir in molasses. Sift together flour, soda, ginger, cinnamon, cloves and salt. Add alternately with coffee to creamed mixture, mixing thoroughly. Stir in anise and coriander.
Mix pancake batter, sugar, baking powder and 1 stick of margarine. Set aside.
Fry out pork in kettle. Add small sliced onion, layer of sliced potatoes and layer of sliced parsnips. Cook in small amount of water.
In skillet, brown ground beef and onion. Drain. Stir in tomato sauce, water, celery, macaroni, chili powder and salt. Bring to a boil. Reduce heat. Cover and simmer 20 to 30 minutes or until celery and macaroni are tender. Stir in kidney beans. Simmer until thoroughly heated. Spoon chili into serving bowls. Cut cheese slices into 4 servings.
Devein and clean shrimp; saute in oil until they turn pink. Add onion, garlic and green pepper; saute. Add parsley, tomato sauce, ketchup, bay leaf, cooking wine, salt, pepper, Tabasco and Worcestershire sauce. Simmer 30 minutes. Serve over white rice.
Sift together first three ingredients. Melt margarine, add cocoa and water; bring to a boil. Pour over first three ingredients. Add buttermilk, vanilla and eggs. Mix with spoon. Pour into greased sheet cake pan. Bake 15 to 20 minutes at 350°.
Slice eggplant, dip in egg, then in breadcrumbs; fry in oil. Drain well on paper towels. In a 13 x 9-inch casserole dish, layer ingredients: eggplant, cheese and sauce. Heat in oven at 425° until bubbly or cheese melts.
Mix first 3 ingredients well. Spread in a long glass dish. Chop onion small; sprinkle on top. Sprinkle 1/2 package of grated cheese on top of that. Chop bell pepper; spread on top of onion layer. Dice 1 tomato; spread on top of bell pepper, then sprinkle the other half package of grated cheese on top. Dip Doritos, nachos or your favorite chip.
Combine 1/3 cup of milk with cake mix and oleo. Press 1/2 of the mixture into pan. Bake at 350° for 6 to 8 minutes. Top with nuts. Melt caramels with 1/3 cup milk in double boiler. Pour over cake. Pour chocolate chips over this. Press remaining half of cake over this. Bake at 350° for 15 to 20 minutes.
Mix cake mix, oil, eggs and mandarin oranges. Bake in a 13 x 9 x 2-inch pan at 350° for 30 to 35 minutes.
Mix and bake at 400° for 30 minutes in a hot greased pan or skillet. Will not brown as well as regular cornbread, but can be set under flame of broiler to brown.
Preheat oven to 450°. Mix shortening into flour until mixture looks like coarse crumbs. Add milk and stir until mixture leaves sides of bowl. Knead dough until smooth on floured surface. Roll dough to 1/2-inch thickness. Cut with floured 2-inch cutter. Place biscuits lightly touching. Place on baking sheet. Bake 10 to 12 minutes or until golden brown. Makes 12 to 14 biscuits.
Cream the sugar, Crisco and eggs. Add the sour milk with the salt and vanilla. Add the flour, dates and nuts. Drop on greased baking cookie sheet. Bake at 325° for 12 to 15 minutes.
Line pan with 1 pie crust, save other crust for top. Mix together sugar, eggs, flour and butter. Add salt. Mix in cinnamon and nutmeg to taste. Pour in pie shelled pan and cover with crust. Pinch sides together. Bake at 350° for 45 minutes to 1 hour.
Spoon the first 5 ingredients into a 2-quart casserole dish. Stir soup, mayonnaise, soy sauce and juice together in a separate bowl until well blended. Pour soup mixture into dish and toss to coat well. Bake at 350° for 15 minutes. Top with chow mein noodles and bake an additional 15 minutes.
Mix melted margarine and sugar together in mixing bowl. Add syrup, eggs, vanilla and pecans. Mix with spoon, do not use mixer. Pour 1/2 of mixture into each pie shell. Bake in preheated oven at 350° for 35 minutes.
Blend cheese with milk. Add other ingredients. Pour into earthenware dish. Sprinkle with paprika. Bake 15 minutes at 350°. Serve with potato chips.
Bake corn bread mixes according to package directions (this can be done ahead of time). Let cool. Crumble or break into small pieces. Set aside. Put giblets, plus chicken pieces, in pot and cover with water. Add the next 4 ingredients. Bring to boil, then simmer until meat is cooked. Cool meat and debone. Cut into small pieces and set aside. Remove as much fat as you can from broth. Strain broth and discard vegetables. Set aside.
Cook the hamburg and taco seasoning; let cool. Mix sour cream and cream cheese; place in baking dish or rectangle serving dish. Add, in layers, the seasoned hamburg, lettuce, tomatoes and cheese. Serve with chips on side (take chip and dip).
Mix cake according to directions. Then add raisins, nuts, cinnamon and pineapple. Pour batter into well greased 13 x 9 pan. Bake at 350° until done, about 30 minutes. Cool and frost with favorite cream cheese frosting. (I prefer Pillsbury.)
Heat oil in saucepan. Put in mustard and cumin seed. They will pop. Fry onion until golden brown. Add powdered coriander, garam marsala, turmeric, chili powder and salt. Stir constantly to fry marsala. Add garlic and ginger and fry another few minutes. If you find it a little too dry add some water. (Do not burn.) Put in meat; stir and cook at medium heat. With lamb add potato when partly cooked, but with chicken add potato after about 5 minutes. Cook the meat in its own juices. Add water. Cook until tender. Add tomato paste and simmer another 5 to 10 minutes. Add cilantro (optional). Serve with boiled or steamed white rice.
Place sausage in 12 x 8-inch microwavable dish. Microwave on High for 6 to 7 minutes, stirring well after 3 minutes. Add onion, green pepper and celery. Microwave on High for 3 to 5 minutes. Drain grease. Stir rice into mixture. Add soups, mushrooms and pimiento. Cover and microwave on High for 5 to 7 minutes. Sprinkle with cheese and microwave an additional 1 to 2 minutes on High.
In a large saucepan, cook noodles. Drain cooked noodles and toss with olive oil. Place noodles in two 7 x 11-inch greased glass baking dishes, spreading noodles up sides of dishes.
Boil eggs; set aside to cool. Cook macaroni according to package directions; rinse with cold water. In large mixing bowl, combine salad dressing, pickle relish, dill weed, sugar and half and half; mix well. Add ham, celery, cheese, eggs and cooled macaroni; mix well. Chill. When ready to serve, sprinkle chow mein noodles over top. Serves 7 to 9.
In a small bowl, mix yeast and water. Set aside. Mix sugar, butter and eggs. Beat as you would a cake. Add milk and yeast mixture. Gradually add flour and salt. Turn out on a floured board and knead until smooth. Set in a warm place to rise until it doubles in size. Knead again and cut into 48 balls. Roll each ball in Coating Mixture.
Drain carrots. Melt butter in pan or microwave. Blend in ginger. Add carrots, honey and sour cream. Cook until carrots are heated. Add almonds. Serves 4.
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve Jell-O in boiling water. Add 1 cup cold liquid. Add sherbet by teaspoonfuls, stirring until melted. Chill until thickened. Fold in oranges. Chill until set. Makes 8 servings.
Cook broccoli, mushrooms, green onion, celery, onion and Ro-Tel tomatoes until done. Mix with cooked rice; layer broccoli and rice, then cheese (make two layers). Top with cheese.