HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, cream cheese and confectioners sugar in mixer bowl until light and fluffy. Combine chocolate, hot water and vanilla in saucepan. Heat until chocolate melts, stirring constantly. Stir into creamed mixture. Remove and reserve 3 cups chocolate mixture. Add oil, eggs, flour, salt, soda and buttermilk to remaining chocolate mixture; mix well. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until layers test done. Remove to wire racks to cool. Spread reserved chocolate mixture between layers and over top and side of cake. Yield: 12 servings.
Cream sugar and Crisco; add eggs, one at a time. Dissolve soda in buttermilk; add alternately with flour to creamed mixture, beginning and ending with flour. Add extract. pour into greased 10-inch tube pan. Bake at 325° for one hour and 20 minutes.
Mix milk and Cool Whip. Add lemon juice and stir. Pour into graham cracker crust. Spoon fruit on top. Chill.
Peel and mash avocado. Add salt and lemon juice. Stir in remaining ingredients. Serve with corn chips.
First Day: Place 2 gallons cucumbers in a glass, stone or enamel vessel. Cover with 1 gallon boiling water to which 3 cups salt has been added.
Cook macaroni according to box directions and drain. Melt butter. Add flour gradually to make paste. Add milk, a little at a time, stirring constantly. Add salt and heat until medium thick. Add grated cheese to sauce and heat until cheese melts. Pour drained macaroni into cheese sauce and microwave for 5 minutes on High.
Cream the margarine and brown sugar. Add flour and mix well. Stir in pecans. Press mixture in bottom of a greased 13 x 9 x 2-inch baking pan. Preheat oven to 325°. Bake 15 minutes or until lightly browned. Cool.
Combine all ingredients together. Pour into pie shells. Bake at 350° for 40 minutes.
Mix all ingredients together. Place in greased 1-quart baking dish. Bake at 325° for 1 hour.
Grease a 9 x 13-inch pan. Sprinkle butterscotch pudding mix (dry) in pan (not instant pudding). Cut dough into 12 pieces each. Fold into rolls and lay in pan on pudding mix. Melt brown sugar and butter with cinnamon. Pour over dough and refrigerate overnight. Take out 2 hours before baking. Bake at 350° for 30 minutes.
Mix dry ingredients thoroughly in a heavy iron skillet or saucepan. Add milk and stir until well blended and smooth. Cook over low heat, stirring constantly to prevent sticking. Remove from heat when thick (not as thick as pudding, but thicker than brown gravy). Add margarine and vanilla. Serve over hot homemade biscuits, pancakes or toast. Refrigerate leftovers.
Combine eggs, soup, mayonnaise, onion, salt and pepper. Add broccoli; mix well. Pour into greased 8 x 8-inch baking dish. Sprinkle cheese on top. Melt margarine and combine with stuffing mix. Mix well. Sprinkle on top of cheese. Bake at 350° for 40 to 45 minutes.
Divide steak into serving pieces. Pound with a kitchen mallet or rim of saucer until thin. Sprinkle with salt and pepper. Dust with flour. In a skillet, heat oil and sear meat until evenly browned on all sides. Add onion and cook several minutes until limp. Combine chicken stock and buttermilk and pour over meat. Stir to loosen up crust from the bottom of the skillet. Cover and cook over medium-low heat until meat is tender, 45 to 50 minutes. Add cheese and stir into gravy. This is delicious over rice or biscuits. Makes 6 to 8 servings.
Marinate chicken pieces for 24 hours in the refrigerator. Lift pieces from marinade. Discard marinade. Put chicken in baking pan and cover. Bake for 1 hour at 350°. Take off cover. Broil 5 to 10 minutes, uncovered, so the chicken will brownish red but not dark. Serve with hot boiled rice. Serves 6 to 8.
Slice small portion off bottom of each tomato; scoop out pulp. Saute rest of ingredients until done. Stuff into tomatoes. Place tops back on tomatoes. Bake at 350° for 30 minutes.
Combine cooked noodles, sour cream, soup, onions, olives, dill weed, seasoned salt and half of the cheese. Fold in shrimp. Spoon into 2-quart dish (shallow dish). Cover with foil; fasten securely. Bake in a 350° oven for 30 minutes. Sprinkle on remaining cheese and return to oven for about 15 minutes, until cheese melts. Serves 6.
Bake chicken breasts, covered, until done. Roll up cooked chicken breasts in crescent dough and bake as directed on can. Cook cream of chicken soup, using only half a can of milk and pour over crescent rolls and serve. Makes 8 Chicken Roll-Ups.
Cook noodles in boiling water about 10 minutes. Drain and rinse. While noodles are cooking, in a large skillet, brown the ground beef, onions and green peppers. Stir in tomato sauce and salt. Remove from heat. In a separate bowl, combine cottage cheese, sour cream and cream cheese. In a 2-quart casserole, spread half the noodles, then cover with cheese mixture. Add balance of noodles, top with meat mixture. Bake at 350° for 30 minutes. Can be prepared ahead of time.
Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine eggs and next 4 ingredients in a bowl; beat at medium speed with an electric mixer until blended. Add sweet potato mixture to dry ingredients; stir until moist.
Mix cornstarch, water and sugar. Bring to a boil. Remove from heat. While hot, add strawberry Jell-O; stir until Jell-O mixture is dissolved. Bake 2 pie shells and cool. Place strawberries in pie shells and pour liquid over them. Place in refrigerator for 3 hours before serving. Top with Cool Whip.
Drain hominy. Dice pepper and onion. Add remainder of ingredients and mix together. Ready for serving.
Layer the sausage, bread and cheese in greased (9 x 12-inch) casserole, ending with cheese on top. Mix eggs, milk and pepper; beat well and pour over top of other ingredients. Bake at 350° for 45 minutes to 1 hour until bubbly and slightly browned. Serves 12 to 15.
Mix first 4 ingredients well and pour over macaroni, cooked, drained and cooled. Add chopped Cheddar, medium onion and bell pepper.
Cream butter, cream cheese and sugar. Add eggs, one at a time. Add flour. Beat with mixer until very smooth. Bake at 300° to 325° for 1 1/2 hours.
Prepare bacon to crisp; set aside and let cool. Combine mayonnaise and sour cream. Crumble cooked bacon into small pieces; add to mixture. Add salt and pepper to taste. Put on toasted bread points.
Boil carrots until soft. Puree in Cuisinart all ingredients. Place in casserole and cool for 40 to 45 minutes at 350°.
Saute onion in butter. Stir in flour. Gradually stir in half and half until smooth. Cook (stirring constantly) until mixture thickens. Stir in mustard, salt and pepper. Arrange 1/2 of potatoes in 3-quart baking dish. Cover with 1/2 of sauce. Repeat with other 1/2 of potatoes and sauce. Cover and bake at 375° for 45 minutes. Remove cover and top with Cheddar cheese. Bake until cheese is melted.
Mix oil, water, eggs, grated lemon and cake mix, then add lemon Jell-O. Mix for 5 minutes. Pour in 13 x 9 x 2-inch pan and bake at 350° for 35 minutes.
Empty bottle of barbecue sauce in pan. Skim pieces of chicken and put in sauce. Cook slowly for approximately 1 hour. Let cool somewhat before serving.
Mix all together. Use 1/2 pecans in ball and roll the ball in the rest of the pecans. Roll ball in cheese.
Cook bacon until crisp; drain on paper toweling and crumble. Brown hamburger and chopped onion in bacon grease; drain. Combine remaining ingredients in a 9 x 13-inch dish or 3-quart Corning Ware. Bake at 350° for 1 to 1 1/2 hours.
Drain peaches and mix cornstarch. Add cinnamon, nutmeg and lemon juice. Turn into baking dish. Combine oats, butter and brown sugar until crumbly. Sprinkle over peaches. Bake at 375° for 30 minutes.
Mix ingredients. Roll into a ball and chill overnight. (Roll ball in finely chopped pecans or crushed graham crackers.) Serve with cinnamon graham crackers.
Crush cereal slightly. Combine remaining ingredients. Mix well and stir in cereal. Press into a greased 9 x 5-inch loaf pan. Bake at 375° for 1 hour. Serve with chili sauce or catsup, if desired. Makes 8 to 10 servings.
Mix flour, salt and oleo like pie dough. Add egg yolk. Save egg white and add enough milk to make 3/4 cup milk. Mix into dough. Divide in half. Roll out 9 x 15-inch pan and raise edges.
In 10-inch skillet, brown beef until crumbly. Drain. Add onion, green pepper, taco mix, tomato paste and water. Mix well. Simmer 10 minutes. Stir occasionally. Add 1 1/2 cups of Monterey Jack cheese and all the Parmesan cheese to the meat mixture. Set aside.
Mix thoroughly and bake for 1 1/2 hours in a 300° oven.
Spread toast with margarine; arrange tomato slices on toast. Sprinkle with salt and pepper. Combine tuna, mayonnaise, celery and curry powder. Spoon onto tomato slices. Sprinkle with grated cheese. Broil until cheese melts. Makes 4 sandwiches.
Cook pasta following directions on package (directions may vary according to type of pasta). Drain and set aside. Thaw shrimp (if frozen); rinse and drain. Drain and rinse olives and mushrooms. Add shrimp, olives and mushrooms to cooked pasta, then mix together. Pour salad dressing over salad. Mix again. (More salad dressing may be added to taste, if desired.) Chill for 6 hours or overnight. Serve.
Cut bacon into small pieces and fry until crispy. Drain excess fat. Put bacon back into pan with garlic and onion; fry for about 5 minutes. Add pinto beans and mix with electric hand mixer, adding canned milk to desired consistency. Add cheese. Warm beans until cheese is melted. You may need to add more canned milk as the cheese melts.
Mix together the first 3 ingredients in saucepan; bring to a boil over medium heat. Add cornstarch/water mixture to boiling ingredients. Stir constantly and quickly until well blended and thickened; cook one minute longer.
Blend cream cheese, Worcestershire sauce, mayonnaise, lemon juice, onion and garlic salt by hand; spread on a shallow plate. Pour a bottle of chili sauce on the spread. Layer crabmeat on top of the sauce. Sprinkle the top with fresh parsley. Chill and serve with crackers.
Saute onions and mushrooms in margarine until tender. Season to taste. Add parsley and Nuteena and continue to brown at a low temperature. Prepare white sauce and when mixture is slightly thickened, add grated cheese. Stir until thoroughly blended. If mixture becomes too thick, add more milk. Combine the sliced eggs and Nuteena mixture with the white sauce and serve over the toasted bread.
Combine first 3 ingredients. Bake cake. Cool cake 15 minutes. Prepare jello as on package. With fork, poke holes to bottom of cake. Pour jello evenly over cake. Refrigerate 3 to 4 hours. Before serving, cover with whipped cream.
Mix all. Place in 9 x 13-inch baking pan. Put 2 cups crushed corn flakes with 1/4 cup melted butter on top. Bake at 350° for 50 minutes.
Cook squash and drain. Add all other ingredients. Pour into greased 2-quart casserole. Bake at 375° for 30 to 40 minutes until set and lightly browned.
Combine sugar, butter and egg in mixing bowl. Beat until smooth. Add vanilla and blend well. Stir in flour and baking powder and blend well. Cover and refrigerate for about 1 hour. Make 1-inch balls and bake at 375° until golden.
Combine all ingredients, except tomato, lettuce and cheese. Mix thoroughly. Spoon into Crazy Crust. Bake 20 to 30 minutes, until crust is deep golden brown. Sprinkle with lettuce, tomatoes and cheese. Serve with taco sauce, if desired.
Combine all ingredients and pour into large greased cookie sheet. Bake at 350° for 20 to 30 minutes.
Mix sugar and flour. Fold in pineapple. Put mixture into a greased dish. Mix crushed Ritz crackers and melted butter; sprinkle on top. Bake for 45 minutes in a 350° oven.
Mix first 2 ingredients together well. Add others. Pour into flat dish (8 x 8-inch) and freeze. Garnish with strawberries and cut into squares. Remove from freezer 1/2 hour before serving.
Cook broccoli; drain. Line bottom of a 9 x 13-inch dish. Cook hamburger (add salt, pepper and onion flakes to taste); drain. Set aside. Melt and mix the cream cheese and soup mix in hamburger; pour over the broccoli. Sprinkle with Mozzarella cheese. Lay crescent rolls flat on top. Place in oven and brown at 375° for 15 minutes.
Crumble baked cake in large pieces. Layer: 1/2 cake, 1/2 vanilla pudding, 1/2 pineapple, 1 banana, all blueberry filling. Repeat layers beginning with 1/2 cake, remainder of pudding and pineapple, 1 banana and all cherry pie filling. Top with Cool Whip and coconut.
In large bowl, combine cabbage, tomatoes, green pepper, green onion, Cheddar cheese and carrots; mix well. In small bowl, combine mayonnaise, milk and salt; whisk until smooth. Pour over vegetables; toss gently. Chill overnight. Makes 8 to 10 servings.
Bring all ingredients but ribs to a boil. Reduce to a simmer. Add ribs and simmer 10 to 15 minutes or until done. Turn off heat and let sit 10 minutes more.
Cook each package of vegetables separately and drain. Mix remaining ingredients for sauce. Keep at room temperature. Place cooked vegetables in serving dish. Top with sauce. Serves 8 to 10.
In a saucepan, mix the cherries, water, sugar and vanilla. Bring to a boil.
Boil macaroni until done. Do not overcook. Mix macaroni and tuna, drained, into a large bowl. Add vegetables and mix. Squeeze 10 drops of lemon juice, add Miracle Whip, relish and sugar. Add more Miracle Whip to taste.
Combine sugar, syrup and salt in a heavy pan. Heat to boiling and cook to firm ball stage (242°). In another pan, heat the butter and cream slightly. Then add to sugar and syrup, stirring to keep from scorching. Continue cooking and stirring constantly until mixture returns to firm ball stage. Remove from heat; add flavoring and mix well. Pour into 9-inch buttered pan. Cool. (I cool overnight.) Remove from pan; cut into squares. Wrap in wax paper squares that you have already cut in 3-inch squares.
Bring 5 to 6 quarts of water to a rapid boil. Add the shells; boil for 10 minutes, avoiding over cooking. Drain. Cool in single layers on wax paper or aluminum foil to keep shells from sticking together.
Grease a 13 x 9-inch pan. Layer bread, cheese, ham, onion and broccoli in pan. Combine eggs, milk, salt and mustard; blend well. Pour egg mixture evenly over ham mixture. Cover; refrigerate at least 6 hours or overnight. Heat oven to 325°. Uncover; bake for 55 to 70 minutes or until done in center. Makes 12 servings.
Toast bread lightly. Cover bread with cheese. Place on foil covered cookie sheet. Bake 2 to 3 minutes at 400° or until cheese is melted and bubbly. Remove from oven and cool. Slice each piece into 4 strips (fingers) for a snack.
Preheat oven to 350 degrees. In 13 x 9 baking pan melt butter. Add pineapples and cherry pie filling to baking pan and mix in the creamed cheese. Mix up the cake mix as instructed on box pour over mixture in pan and cover with nuts. Bake for 40 to 45 minutes at 350 degrees.
Wash beans and put in a 6-quart kettle. Add water. Bring to a simmer. Cover and cook until tender, about 4 hours. Mix remaining ingredients with the beans and the water. Place in a 4-quart casserole. Cover and bake 2 to 3 hours at 350° until done.
Pour the ingredients over the meat; let come to boil, then cook slowly until meat is tender but not overdone. Use heavy pot. Add 1 cup sugar slowly (taste as you add sugar). Soak gingersnaps, a little at a time, so they melt using water. You will use almost a box of gingersnaps. Add to the meat. Make as thick as you like, then simmer about an hour, stirring once in a while. Take out spices. Serve over potato dumplings.
Butter decrusted bread. Place bread slices in 10 x 15-inch pan. Mix eggs and milk. Season and pour over bread. Sprinkle browned and drained sausage over cheese. Cover and place in refrigerator overnight. Bake uncovered for 35 to 45 minutes at 350°.
Preheat oven to 450°. Drain oysters and dry on paper towel. Cut bacon slices in half and lay an oyster on each piece. Cut a piece of cheese to fit on top, and fasten bacon around both with a toothpick. Place oysters close together in a shallow baking dish, and cook about 10 minutes until bacon is crisp. Can be served as hor d'oeuvres, or at a luncheon or dinner.
Stew chicken in water with carrot and onions. Cool; chop or dice all of chicken. Layer chicken, layer of Fritos and layer of cheese and repeat. Bake at 400° for 10 minutes or until brown.
Mix together all ingredients except steak; marinate meat for 30 to 45 minutes, no longer! Best broiled or barbecued.
Melt peanut butter, marshmallows, and butter over low heat (may use double boiler). Stir until smooth. Remove from heat; stir in remaining ingredients, mixing thoroughly. Drop by teaspoonful onto greased cookie sheet. Top with peanut butter immediately. Remove from sheets when set. Store at room temperature.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. This should be fluffy. Chill until set, about 4 hours. Garnish with fresh strawberries, if desired.
Mix cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended. Melt chocolate in microwave, being careful not to scorch. Mix into cream cheese mixture. Pour into crusts. Bake at 325° for 40 minutes or until center is almost set. Cool and refrigerate at least 3 hours or overnight. Bake with a pan of water under cheesecake to prevent cracking.
Mix cake as directed. Bake 15 to 20 minutes in 2 x 13-inch pan. Cool. Mix pudding, milk and cream cheese. Spread over cake when cool. Drain 32 ounce can crushed pineapple and put on top of pudding. Top with Dream Whip or Cool Whip and chopped nuts. Refrigerate.
Fry bacon until crisp. Place bacon drippings in Dutch oven. Shred cabbage. Cut onions and green pepper very fine. Place Dutch oven with bacon drippings. Add salt and pepper (season to taste). Cook until tender. Add about one teaspoon and a half of brown sugar.
Preheat oven to 350°. Spray 2 bread pans with Pam. Combine the ingredients. Pour into prepared pans and bake for 45 to 50 minutes. Leave bread in pan for 5 minutes to cool before removing from bread pans.
In a bowl, combine the first 5 ingredients; mix well. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken. Seal bag and turn to coat thoroughly. Refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill bone side down, covered, over indirect medium heat for 20 minutes. Turn; grill 20 to 30 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Brown hamburger in a large skillet with onion until meat is no longer pink; drain. Add remaining ingredients and simmer for 1/2 hour. Serve on hamburger buns.
Mix the ground beef, lettuce, onion, cheese, Doritos and tomato wedges. Toss with Catalina dressing.
In a small mixing bowl, stir together brown sugar, nuts and whiskey or brandy. Cover and chill up to one week. After one week, place cheese in a 9-inch pie plate or platter. Bake in a 500° oven for 4 to 5 minutes or until cheese is slightly softened. Sprinkle sugar mixture over top. Bake 2 to 3 minutes more or until sugar is melted and cheese is heated.
Cream shortening and sugars. Add eggs. Mix dry ingredients alternately with milk. Drop by spoonfuls on greased cookie sheet. Bake at 350° until done, 8 to 10 minutes.
Put syrup and sugar in large container. Use low heat to melt sugar. Take off stove and melt in crunchy peanut butter. Quickly stir in cornflakes. Drop on wax paper or foil.
Blend first 5 ingredients in blender. Add ice cubes a few at a time until thick. For less fat, use 1% or skim milk.
Dissolve sugar and yeast in warm water. Let stand 5 minutes to proof. Mix all dry ingredients. Add oil and water-yeast mixture. Knead until smooth, about 4 minutes. Let rise in a warm place, about 1 hour. Roll out slightly more than 1/2 of the dough into a round, about 1/4 inch thick, stretching by hand to cover pan area. Grease a 12-inch deep dish pan; sprinkle lightly with corn meal. Place dough into pan, allowing edges to overlap sides.
Blend margarine and sugar well. Add eggs, one at a time, beating well after each addition. Then add vanilla and blend well. Add flour into which soda has been added, alternately with sour cream. Beat well. Bake 1 hour and 15 minutes in a greased and floured tube pan. Bake at 325°.
Bake at 325° for 1 to 1-1/2 hours covered. Uncover in the last few minutes and broil to brown the top.
Sift together the flour, salt and soda. Combine butter, sugar and water over low heat. Bring to boil and remove from heat. Add vanilla and half of chocolate chips. Stir until chips are melted. Pour mixture into a large mixing bowl; beat in eggs one at a time. Blend in dry ingredients. Stir in remaining chocolate chips and nuts. Spread into a 9 x 9-inch pan, well greased. Bake at 325° for 30 to 35 minutes.
Cook all ingredients over low heat, stirring constantly to a full boil, 2 to 3 minutes. Cool and beat until spreading consistency.
By hand, mix together the oatmeal, margarine, brown sugar, flour and pecans. Bake in a 15 x 10 x 1-inch baking pan at 350° for 20 to 25 minutes, stirring every 5 minutes. Mixture should be crumbly. Cool.
Preheat oven to 325°. Cream butter and sugar. Add eggs. Beat well. Add milk and cracker crumbs a little at a time. Mix well. Add vanilla and pineapple juice. Makes 3 layers. Grease cake pans and flour bottom and sides well. Bake 15 to 20 minutes or until cake tests done.
Cream butter and brown sugar in bowl. Add flour and nuts. Mix. Make a crumb mix. Save 1 cup for top. Press mix into bottom of 9 x 13-inch pan. Bake for 12 to 15 minutes at 350° until light brown. Blend sugar with cheese, eggs, milk, lemon and vanilla in mixer. Beat well. Spread over crust. Sprinkle top with crumb mixture. Bake at 350° for 25 minutes. When cool, cut into 2-inch squares.
Chop onions and chip beef up. Mix all ingredients together. Shape and roll in parsley flakes. Pack in container. It will mold to container used; place Saran Wrap in container first for easier removal.
Make your hamburger into patties. Cook your dressing according to directions. Take in ice cream dipper and put 1 scoop of dressing on each hamburger patty. Take and pull the hamburger up around the dressing until it is completely covered. Bake at 425° for 10 to 15 minutes. Bring out of oven and pour the soup over each meatball and place back in the oven for 5 to 7 minutes more.
Mix all together; bake in greased casserole dish at 400 degrees for 40 minutes.
In large mixing bowl, whisk eggs; blend in milk, half and half, sugar and vanilla until combined. Stir in bread cubes until lightly moistened. Grease a 2-quart rectangular baking dish and spread mixture in evenly. Bake at 325° for 55 to 60 minutes or until center starts to firm.
Butter and flour a 9 x 5-inch loaf pan. Preheat oven to 300°. Melt chocolate in water with coffee over low heat. Stir until smooth. Cream butter. Add sugar and beat well. Beat in eggs, one at a time. Stir in chocolate mixture.
Pour sugar in paper bag. Melt peanut butter, chocolate chips and margarine in Dutch oven over medium heat. Add Chex. Pour into bag. Shake until coated. Store in airtight container.
Brown beef. Add salt, sugar, garlic salt and tomato sauce. Simmer 20 minutes. Chop onions and mix with sour cream and cream cheese that are room temperature. Cook noodles as directed. In buttered casserole, place a layer of noodles, layer of cream cheese mixture and a layer of meat mixture. Repeat. Top with grated Cheddar cheese. Bake at 350° for 20 to 25 minutes. Serves 6.
Combine flour, milk and mayonnaise into bowl. Mix well. Drop by spoonfuls onto greased baking sheet or into greased muffin cups. Bake at 425° until brown. Yields 6 servings.
Heat oil in Dutch oven until hot. Cook and stir beef until brown (15 minutes). Drain. Add water, tomatoes with liquid, onions, garlic, paprika, salt, bouillon, broth, caraway seed and pepper. Bring to a boil. Reduce heat. Cover and simmer 1 1/2 hours. Add potatoes; cover and simmer 30 minutes. Add green pepper. Cover and simmer 8 to 10 minutes. Serve in soup bowls with French bread.