HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients together and re-freeze. For 1 serving, mix 2 tablespoons mix, 1 cup hot water and 1 jigger rum.
Grease and flour Bundt pan. Lightly brown almonds in 1 tablespoon margarine. Sprinkle over bottom of prepared pan. Set aside. Mix cake mix, eggs, Amaretto, water and vegetable oil. Beat well for 2 minutes. Pour batter over nuts. Bake in preheated 350° oven for 45 minutes. Mix sugar, 1/2 cup margarine, Amaretto and water in saucepan. Boil 3 minutes. Pour over hot cake while still in pan. Remove from pan after 1 hour.
Mix sugars and flour. Stir into water. Boil gently until thickened. Stir in butter and vanilla. Serve warm or cold over ice cream or apple desserts.
In a bowl, mix together eggs and milk. Gradually add in lime peel and lime juice. Stir in whipped topping. Pour into pie crust and freeze 3 hours. Serve with a spoonful of whipped topping on top.
Simmer haddock in 2 cups of water for 15 minutes; drain. Reserve broth. Remove bones from fish. Saute diced salt pork until crisp. Remove pork; reserve fat and saute onions until brown. Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish broth which was reserved and enough water to make 3 cups of liquid. Simmer for 30 minutes.
Dissolve jello in 3/4 c. boiling water, add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in 9 x 13 inch pan. Cool cake 20 - 25 minutes. Poke deep holes through top of warm wake while still in pan about 1 inch apart. Slowly pour gelatin mixture into holes. Refrigerate.
Boil to a soft ball stage. Remove from heat and add shredded coconut. Shape into cones and cool.
Combine gelatin, sugar and 3/4 cup of water in a saucepan. Bring to a boil, stirring to dissolve gelatin and sugar, then remove from heat and add fruit. Cool. Beat cream cheese and condensed milk in bowl until smooth. Combine with gelatin mixture and pecans, mixing well. Pour into a 2-quart mold or dish. Chill until firm. Unmold on serving dish. Serves 16.
Peel and slice apples or drain canned apples in a bowl. Combine apples, applesauce, flour, Sweet 'N Low, salt and spices. Mix well. Pour in pie pan lined with one pie crust and seal edges. Slice vents in pie crust. Bake at 350° for 50 minutes or until lightly brown.
Cook and drain sausage. Mix corn meal, salt and soda. Add eggs (beaten), milk, corn, bacon drippings, onion and peppers. Add sausage and cheese. Pour into large 2-inch deep casserole dish, greased. Bake at 400° until brown, approximately 15 to 20 minutes.
Beat first 10 ingredients in large bowl for 2 minutes, scraping bowl frequently or beat by hand vigorously 300 times. Batter will be very thick. Add last 3 ingredients. Grease and flour 2 (9-inch) round cake pans. Bake at 350° for 45 minutes. Remove and cool.
Combine cake mix, Jell-O, sour cream, water, oil and eggs. Blend, then beat for 4 minutes. Stir in crumbled cookies. Pour into a greased and floured fluted tube pan. Bake at 350° for 45 to 50 minutes.
Combine sugar and corn syrup; bring to a boil. Remove from heat; stir in peanut butter. Pour this mixture over the cereal and coconut; mix well. Drop by teaspoon on waxed paper.
Cream together oil and sugar. Add eggs and beat well. Sift together baking powder, soda, cinnamon and flour. Add to creamed mixture. Mix in vanilla, zucchini, nuts and raisins. Bake in greased Bundt pan at 350° for 60 to 70 minutes.
In a pan over low heat, soften the peanut butter to allow for easy mixing with the milk. Add the milk, salt, pepper and vegetable seasoning mixture. Bring to a boil and then set aside. Saute the onion and celery in butter; do not allow to brown. Stir in the flour as if making a gravy. Add the chicken stock and stir constantly until the mixture comes to a boil. It save a lot of time and elbow grease if the stock has already been brought to a boil. Remove from the heat. Combine with the peanut butter and milk mixture. Return to the stove and over a very low heat, cook until all the ingredients are well blended.
Prepare cake according to package directions. Bake in two 9 x 1 1/2-inch layer cake pans. Dissolve gelatin in 1 cup boiling water. Stir in 1/2 cup cold water. Set aside for 20 minutes. Cool cake 5 minutes in pans. Remove. Place on racks over waxed paper. Using long-tined fork, punch holes in cake, making even rows across cake surface. Spoon gelatin over cake. Chill 1 to 2 hours.
Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla or Ovaltine. Add flour, baking powder and salt; beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve. Makes 10 (4 1/2-inch square) waffles.
In a bowl, combine the eggs, cornmeal, butter, sugar, lemon juice and grated rind, milk and salt. Pour the mixture into the pie shell. Bake in a 400° oven for about 25 minutes or until the filling is just set and the crust and filling are browned. Serves 6 to 8.
Prepare the pudding with the directions on the box, then mix all ingredients together and chill.
Heat oven to 350°. Grease and flour loaf pan, 9 x 5 x 3-inches. Mix 1 cup sugar, shortening, eggs and vanilla. Stir in flour until smooth. Stir in apples and nuts. Spread in pan. Mix 1 teaspoon sugar and the cinnamon; sprinkle over batter. Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes. Immediately remove from pan; cool bread completely before slicing. Store tightly covered. Makes 1 loaf.
Lightly brown chopped onion in shortening. Pour in cream of celery soup and other ingredients. Pour mixture into a 1 quart casserole. Top with 1/2 cup shredded cheese. Bake in moderate oven at 375° about 25 minutes.
Let cream cheese soften; combine with Cheddar cheese and Lipton onion soup. Roll in logs or balls; roll in pecans or dried parsley flakes.
Heat water to boiling. Remove from heat. Stir in rice. Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt; slowly stir in milk. Stir in rice. Pour into 1 1/2-quart casserole. Sprinkle with cinnamon. Place casserole in baking pan. Pour in very hot water (1 1/4-inch deep) for water bath. Bake 70 minutes at 350° or until knife inserted halfway between center and edge comes out clean. Serve warm or cool.
Sift together the flour, cocoa, soda and salt. Cream together the sugar and mayonnaise. Add sifted ingredients to creamed mixture, alternately with cold water, beating after each addition. Add the vanilla. Bake at 350° until done. This cake is soft and moist!
Peel avocado, remove seed and chop meat very fine. Toss with remaining ingredients in a salad bowl until thoroughly combined, with oil and seasoning. Serves 6.
Melt oleo in a 9 x 13-inch pan; pour pears; sweeten to taste with apple pie spice sprinkled on pears. Sprinkle cake mix on top of pears; use a fork to stick all through for juice to come on cake mix. Spread pecans on top. Bake at 350° for 30 to 40 minutes.
Cube bread and put half in bottom of 9 x 13-inch casserole. Cube cream cheese and place on top of bread. Cover cheese with rest of bread. Beat eggs, maple syrup, milk, vanilla and cinnamon. Pour over bread and cheese. Cover with plastic wrap and refrigerate overnight. Bake at 375° for 45 minutes to 1 hour. Serves 8.
Mix cheese with Bisquick to coat. Stir in milk until soft dough forms. Drop on cookie sheet or roll and cut out. Bake at 450° about 10 minutes or until brown.
In a small bowl mix flour and soda together and set aside. In large bowl beat oleo for 30 seconds. Add peanut butter and sugars and beat until fluffy, then add carrots, egg whites and vanilla. Then add dry ingredients. Stir in oats. Drop by teaspoonful on ungreased cookie sheet and bake for about 8 to 10 minutes at 350°. Makes about 2 1/2 dozen.
In large saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add corn flakes cereal. Stir until well coated. Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths or 1 large one. Dot with cinnamon candies.
Dissolve jello in 1 cup boiling water. Add undrained pineapple and undrained blueberries. Fold in whipping cream or Cool Whip, banana and nuts. Pour in pan and chill.
By adding chopped pickles, chives, pimentos, Blue cheese or melted American cheese, a dressing can be varied to ever so many different ones to fit the special salad according to the vegetables in it.
Cook the beef, onion, green pepper, garlic, tomato paste, water, salt and oregano in frying pan until brown. Whip together the Miracle Whip, Parmesan cheese and eggs. Use an 8 x 8 x 2-inch or 2-quart dish. Put cooked noodles in greased dish. Put half of cheese mixture on top of noodles. Put beef on next and the rest of cheese. Bake in a 350° oven for 25 minutes.
Brown the sausage and drain excess fat. Mix other ingredients and add to the cooled sausage. Place in buttered 9 x 11 x 2-inch baking dish. Place in refrigerator covered overnight or several hours. Next morning, bake, uncovered, for 40 minutes at 350° or until toothpick inserted comes out clean. If you prefer, you can substitute bacon that has been fried and crumbled or ham in place of the sausage. This is very good and a nice dish to fix when you have company overnight.
Cook cauliflower about 6 minutes in boiling, salted water until just tender. Drain. Combine with celery. Put into 1 1/2-quart buttered casserole.
Mix cracker crumbs and melted margarine together and set aside. Cook and drain cabbage. Mix cheese and soup with cooked cabbage. Layer crackers and cabbage in a 2-quart baking dish, beginning and ending with cracker crumbs.
Bake cake as directed. Mix pudding and put in refrigerator. Cool cake. Spread pineapple on cake. Mix pudding when it gets cold with cream cheese and Cool Whip. Beat. Spread on cake and sprinkle with coconut and nuts. Stick on cherries.
Mix together cake mix, margarine (cut up in small pieces) and coconut. Press into a 9 x 12-inch pan and bake in oven until brown. Remove and place apples on crust in pan. Mix together cinnamon and sugar and pour on top of apples. Mix egg yolks and sour cream and pour on top of cake. Bake in oven at 375° about 30 minutes.
Combine first 5 ingredients and set aside. Dip chicken in salad dressing and dredge in bread crumb mixture. Place chicken, bone-side down, in a 9 x 13-inch pan coated with cooking spray. Bake at 350° for 45 minutes or until tender. Yields 6 servings.
Put all ingredients in blender on high speed. Count to 10 slowly. Pour into well-greased glass pie plate. Bake at 350° for 40 minutes.
Mix well together and pour into ungreased pan. Bake at 300° for 45 minutes.
Line lightly greased pan with vanilla wafers and nuts. Cream together the powdered sugar and shortening. Add the well beaten egg yolks, chocolate and vanilla. Add the stiffly beaten egg whites. Spread mixture over crumbs with knife. Sprinkle layer of crumbs and nuts on top. Chill. Serve with Cool Whip and cherries on top. Serves 20.
Preheat oven to 400°. In large bowl, combine all ingredients. Stir until moistened. Pour batter into greased or paper lined muffin pan. Fill cups 3/4 full. Bake 10 to 20 minutes or until center is firm to the touch. Makes 12 muffins.
Boil potatoes with peel still on them until medium soft; let cool. Fry bacon until crispy, crumble. Cut up celery and onions. Boil eggs. Peel the peel off of potatoes, smash up with hands. Add bacon, onions and celery. Add salad dressing and vinegar. Peel shell off of eggs, smash with hands. Mix and stir with hands. Salt and pepper to taste.
Using a double boiler heat water to melt 3 bags of chocolate. Add flavoring if you like. Take the stick and inset it into apple. Dip apple all the way in, remove and set on wax paper. I usually dip 1/2 chocolate and 1/2 white chocolate, but be creative. When apple dries dip in white chocolate 1/2 way. Let cool on wax paper. Melt caramel over double boiler. Use a lollipop stick and drizzle the caramel over the dipped apple, making a pretty design. Let cool on wax paper. Finish by taking gold, red or green ribbon and making a bow on base of stick close to apple. Set in the decorative box that has green grass in it and give as a gift.
Cut up bacon into little pieces. Fry on medium. Boil pasta while cooking bacon. Also beat eggs with spices while bacon is frying and pasta is boiling. Suggested spices are praise allah, garlic salt, black pepper, white pepper, red pepper, onion powder, parsley and Greek seasoning. Take bacon out and add cooking wine to bacon grease and simmer. Drain pasta and let cool slightly (2 minutes). Add egg mixture to pasta. When alcohol smell is gone from wine and grease sauce, pour over pasta and put the bacon in. Mix. Serve with salad and garlic bread.
Mix liquid ingredients. Add chicken. Melt 1 stick oleo in 9 x 13-inch casserole. Pour off oleo and add mixture. Cover with crushed Ritz cracker crumbs. Pour melted oleo on top of cracker crumbs. Sprinkle with poppy seed (optional). Bake at 350° for 30 minutes or until mixture bubbles. Great frozen; only add topping when ready to cook. Thaw before baking.
Combine milk, coconut, 1 package gelatin, almonds, sugar and vanilla; mix well. Shape mixture into strawberries. Roll candies in remaining gelatin, coating thoroughly. Let dry until firm. Make leaves with icing on top of candies. Store in covered container. Yields about 4 dozen.
Dice vegetables very small. Place all ingredients, except ham, in 5-quart saucepan. Cover and simmer 10 to 15 minutes. Add Cheese Sauce (recipe follows) and heat. Do not boil.
Preheat oven to 350°. In baking dish, melt the butter. Sprinkle the graham crackers on top of butter. Then sprinkle the coconut. Then sprinkle the chocolate chips. Then sprinkle the butterscotch chips. Pour Eagle Brand milk over all this. Sprinkle the nuts on top. Bake at 350° for 30 minutes. Let cool and cut into bars.
Mix jello, gelatine, hot water and cold water; stir well. Mix cranberry sauce and lemon juice. Chill until thick. Mix crushed pineapple, oranges and chopped nuts. Place in refrigerator to congeal.
Preheat oven to 350°. In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley. Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with butter mixture. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.
Cream together shortening, sugar and lemon. Add and beat eggs until smooth. Sift flour, salt, soda and cream of tartar. Add alternately with lemon juice and water. Bake 8 to 10 minutes on ungreased cookie sheet. Roll in powdered sugar while still warm.
Spread 8 slices of white bread with butter. Cut into 1/2-inch cubes. Grate 1 pound sharp cheese. Grease casserole and put in alternate layers of cheese and bread. Beat 6 eggs. Mix well with 3/4 teaspoon salt, 3 cups milk and dash of red pepper. Add Worcestershire sauce for flavor. Pour over cheese and bread. Let stand in refrigerator, covered, for several hours or overnight. Bake in 350° oven for 1 hour, uncovered. If half recipe is used, reduce baking time to 30 minutes.
Mix dry ingredients together. Beat shortening, egg and vanilla. Add dry mixture. Bake at 350° for 10 to 15 minutes. Bake on ungreased cookie sheet.
Mix first 5 ingredients. Chill overnight. Shape into 2 balls or 2 logs. Roll in pecans and parsley. Serve with veggies and crackers.
Soften yeast in water. Combine flour and salt in mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add yeast and egg. Mix just until blended. Roll dough 1/2 at a time on a floured surface to a 13x9 rectangle. Beat cream cheese add sugar and peels until light and fluffy. Spread half of mixture in each rectangle piece of dough. Sprinkle with nuts. Roll up starting with the 13 inch side. Sprinkle with sugar. Bake at 350 degrees until golden.
Beat egg, milk, salt and mustard. Add cheese, bread and sausage. Pour into a 9 x 13-inch or 8 x 11-inch pan and cover with foil. Refrigerate overnight. Bake at 350° for 45 minutes, then remove foil and bake 15 minutes longer. Cut in squares for serving. Can double or triple for larger groups. Hold well in warm oven.
Fry corned beef in a large frying pan over medium heat, stirring occasionally until all fat nodules disappear. Then remove from pan. Saute garlic and green onions in the corned beef liquid until all onion is glossy, then remove and add to corned beef. Add butter/oil to the pan, then scramble the eggs in the butter/oil. Then, when cooked to your taste, remove from the pan.
Beat orange juice. Blend in ice cream. Fold in whipped topping until smooth. Pour in crust. Freeze immediately at least 4 hours, preferably overnight. In summer, work fast to avoid melting.
Bring rhubarb, water and sugar to boil. Add Jell-O. Mix well and set aside. Grease 9 x 13 cake pan and put miniature marshmallows all over bottom.
Mix margarine, mustard, Worcestershire sauce and poppy seed. Spread on top inside of rolls. On bottom half of rolls layer with cheese, then ham and then cheese again. Put rolls back together and on top of roll spread on some of the remaining butter mixture. Cover with foil and bake at 275° until cheese melts. Serves 20 rolls.
Cook sugar and milk 10 minutes. After mixture comes to a boil, mix chips, marshmallow cream, vanilla, nuts and butter in a large bowl. Pour cooked mixture over dry ingredients and stir (not beat) until creamy. Remember, do not beat! Makes about 5 pounds.
Slightly beat egg, then add other ingredients. Stuff cavity of bird. Bake at 375° for 3 hours. After 3 hours, get the hell out of the kitchen because that popcorn is going to blow that turkey's ass right out of the oven!
Add soup, taco mix, garlic and shredded cheese to cooked, drained hamburger. Stir until melted. Cool and add sour cream.
Grease dish (7 x 11-inch). Sprinkle rice in bottom. Place chicken over rice. Sprinkle dry onion soup over chicken and undiluted cream of chicken soup. Pour milk over top. Sprinkle with paprika and bake, covered, with foil at 325° for 1 hour. Bake, uncovered, for 3/4 to 1 hour.
Mix everything except vanilla and soda in a glass bowl. Cook 4 minutes. Stir. Cook 4 more minutes. Stir. Cook 2 minutes. Add vanilla. Cook 2 minutes. Remove from microwave. Sprinkle soda over mixture. Stir quickly. Pour into greased cookie sheet. When cold, turn over and break with spoon.
Cream butter and sugar. Mix dry ingredients and add alternately with water. Add vanilla and egg whites and blend in well. Bake in 3 round greased and floured cake pans at 350° until golden brown. Cool and frost with coconut cake frosting.
Combine biscuit mix, sugar and cinnamon in mixing bowl; add milk. Add raisins and nuts, if desired. Drop by tablespoon onto greased pan. Bake at 400° for 10 to 15 minutes.
In blender, place yogurt, milk, chocolate syrup and strawberry syrup. Cover; blend until smooth. Makes 8 one cup servings.
In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to the flour mixture, stirring just until well blended. Pour batter onto grids of waffle baker that have been slightly greased. Close lid quickly; do not open during baking. Use fork to remove baked waffles. Top with fresh fruit or yogurt. Makes 12 (4-inch) square waffles. Serves 6.
Line bottom of a 9 x 13-inch pan with gingersnaps (sides, too!). Melt the ice cream; mix with pumpkin and cinnamon. Mix, pour into pan and freeze.
Cream butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; set aside. Combine applesauce and sorghum. Add dry ingredients alternately with applesauce mixture to egg mixture; fold in raisins and nuts.
Layer ingredients in 9 x 13-inch pan starting with onion, celery, red pepper, peas, Swiss cheese and lettuce, broken into pieces, eggs and bacon. Spread Miracle Whip on top and sprinkle sugar on Miracle Whip. Sprinkle Parmesan cheese over sugar. Do not mix. Cover with plastic wrap and put in refrigerator for 24 hours. Serve as is.
Beat yolks until smooth. Add Eagle Brand milk gradually. Add milk and vanilla. Beat 4 egg whites until stiff and fold into mixture. Serve cold.
Preheat oven to 350°. Melt butter in 9 x 13-inch baking dish. Steam broccoli until partially cooked, approximately 5 minutes. Transfer to processor or blender and chop fine. Beat eggs well in a large bowl. Add flour, milk, salt and baking powder and mix thoroughly. Stir in cheese, broccoli and onion. Spoon into prepared dish, spreading evenly. Sprinkle with seasoned salt. Bake until set, 30 to 35 minutes. Let stand 5 minutes. Cut into bite size pieces.
Brown pork chops; drain grease. In casserole dish, layer pork chops, potatoes, onion and soup. Bake at 350°, covered, for 45 minutes.
Mix pudding mix with sugar; add condensed milk, vanilla and chocolate syrup. Mix well and add milk to thin. Pour into 1 gallon freezer container and add enough milk to fill 3/4 full. Let ripen one hour before serving.
Mix nectar, dates and apricots in saucepan; simmer for 5 minutes. Add orange rind. Set aside. Sift flour, baking soda and salt together; blend in shortening and sugar. Add this to the hot mixture. Add egg, cream and nutmeats. Mix well. Pour into 2 bread pans that are well greased, until 2/3rds full. Bake at 350° for 50 to 60 minutes. Slide out of tins immediately after baking and cool.
Heat pan. Add oil and garlic. When garlic turns brown, remove. Add beef; fry a few minutes. Season with black pepper. Add bouillon; continue to cook a few seconds. Combine cornstarch, soy sauce and water. Add. Cook, stirring until sauce thickens. Add peppers, mushrooms, water chestnuts and ginger. Heat thoroughly. Serve over steamed rice. Makes 4 to 6 servings.
Combine all ingredients and pour into two (9-inch) pie crusts. Bake at 425° for 15 minutes, then 350° for 30 minutes or until knife comes out clean.
Cook rice according to directions on package. Combine all ingredients and bake in a 9 x 13 inch pan at 350° about 1 hour. Let stand before serving, as it will thicken up some. The rice absorbs the liquid. (I put water chestnuts in mine and I put the parsley and pepper on the top. I have already added a little more rice and then a little more juice to make a little more.)
Combine butter and brown sugar. Beat with mixer until well blended. Add eggs and beat well.
Heat oven to 300°. Prepare Chocolate Crumb Crust; set aside.
Fold in heated cream, eggs, onion, cheese, bacon, mushrooms and green pepper. Mix together with dash of salt and pepper. Pour in pie crust. Bake at 375° for 30 to 45 minutes or until knife comes out clean.
Preheat oven to 375°. Butter a casserole dish. Combine ingredients in order given in a mixing bowl, except crushed potato chips. Spoon mixture into a buttered dish and cover with crushed potato chips. Bake for 30 minutes.
Using about 1/2 box of each variety of noodles, combine all 3 and cook until desired consistency. Combine the pasta, spaghetti sauce, onions and peppers in a glass casserole dish. Place sliced pepperoni on top. Bake at 350° for 45 minutes. Remove from oven, sprinkle with Mozzarella cheese and cook for an additional 10 minutes. Best when served with garlic bread and a chef salad.
Cream together sugar and shortening. Add eggs and mix well. Sift in dry ingredients, mixing well. Add beer, mixing well. Fold in nuts. Bake in tube pan, lightly greased, for 1 hour at 325°.
Put chicken in dish. Mix other ingredients and pour over chicken. Top with crackers and a little butter. Cook 30 minutes until bubbly hot. Can be served with rice or noodles.
Cut fruit into bite size pieces; combine sugar, cornstarch and apple cider in a saucepan. Cook until thickened. Cool and mix with fruits. Makes 6 to 8 servings.
Wash soybeans and soak in 3 cups water overnight. Save 1 1/4 cups of this water and drain the rest. Grind soybeans with saved water. Mix soybeans with oatmeal; let stand 10 minutes. Stir in other ingredients. Drop by rounded teaspoonfuls into oiled skillet. Cover and cook on moderate heat until browned on both sides. Serve with sauce, tomato, mushroom or whatever desired.