HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Combine spice, eggs, sugar, pumpkin and evaporated milk. Blend well. Pour into an ungreased 13 x 9-inch pan. Sprinkle with dry cake mix. Drizzle evenly with melted butter. Top with chopped nuts. Bake at 350° for 50 minutes, until golden brown. Refrigerate until chilled. Serve with whipped cream. Refrigerate leftovers.
Bake cake as directed on box. Make 2 layers. While cake is baking, mix sour cream, sugar and coconut. When cake has cooled, split the layers. Put coconut mixture between layers and on top of cake. Best if made the day before.
Bring sugar, butter and milk to a boil, then add rest of ingredients. Drop by teaspoon onto wax paper. Chill.
Melt butter, add cheese and melt into butter. Put broccoli and hamburger in crockpot. Add cheese/margarine mixture. stir well. Heat on low for about 4 hours, stirring once in a while. It will seem thin at first, but will thicken up.
Crumble vanilla wafers fine, cut dates fine, chop nuts and cut cherries. Mix all together including coconut. Pour milk over all and mix well. Press in container; store in cool place.
Cook hen until tender. In large skillet saute onions, celery and bell pepper until light brown. Add 3 cups broth, tomato paste and mushroom soup. Cook slowly about 40 minutes. Add deboned chicken and 1 package vermicelli spaghetti (prepared per package instructions). Cook just long enough to get hot through. Just before serving, grate cheese on top and melt in oven.
Brown the onion in butter; then mix with crumbs, salt and seasonings. Add 1/2 cup Borden salad dressing. Cut fillets in uniform strips. Spread with bread stuffing; roll jelly roll fashion. Place in large greased muffin pans. Spread with remaining salad dressing, then bake in moderate oven at 350° for 30 minutes. Serve hot with extra salad dressing.
Dip clusters of grapes in egg white. Set aside to dry. When nearly dry, sprinkle with sugar. Good snack after school.
Microwave cheeses; mix together until creamy and smooth. Add tomatoes and drained sausage; mix well. Serve warm with corn chips.
Boil first 4 ingredients for 10 minutes. Remove from heat; mix in chocolate chips and marshmallow cream. Add vanilla and nuts. Grease 9 x 13-inch pan with margarine. Pour fudge into pan and cool until firm. Cut in squares and store in cool place.
Combine ingredients. Mix well. Place in loaf pan. Bake at 375° for 1 hour.
Bake cake 15 minutes in 9 x 13-inch pan. Cool. Beat cream cheese with 2 cups milk. Add pudding. Beat until thick. Pour over cooked cake. Then spread pineapple or banana or blueberries on top. Cover with Cool Whip and coconut. Refrigerate.
Mix and form into small balls. Place on greased cookie sheet. Press with fork. Bake at 350° until slightly brown.
Heat oven to 350°. Combine mayonnaise, salt, eggs, milk and wine. Mix until well blended. Toss cheese with flour. Add cheese, crabmeat, celery and onion to mayonnaise mixture; mix well. Pour into pastry shell. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Mix flours, cornmeal, baking soda and salt together. Add raisins and nuts. Slowly add buttermilk and molasses alternately to dry ingredients after each addition. Pour into buttered 9-inch loaf pan. Bake at 375° for 50 minutes, or tested done. Let stand in pan on wire rack for 5 minutes. Loosen side with knife; turn out on rack. Brush with butter while still warm. Cool before cutting.
Cut butter into dry ingredients sprinkle over pie and return to oven and bake 10 minutes. Or till crumbs are brown.
Chop onion, celery and green pepper. Brown ground beef with onion, celery and green pepper. Add remaining ingredients. Simmer approximately 1 hour.
Place shredded lettuce in a 9 x 13-inch dish. Layer in the following order: celery, green pepper, onion, peas and mayonnaise. Sprinkle with sugar. Cover with cheese. Refrigerate overnight for best flavor. Add bacon just before serving.
Cream butter, sugar, cream and egg. Add salt, baking soda and baking powder. Mix in flour. Roll out mixture to 1/4-inch thick and cut out with floured cookie cutters. Bake at 350° until brown, approximately 10 minutes. Cool and decorate. Enjoy!
Bring to a full boil sugar, butter and cream. Boil 7 to 9 minutes or until it forms a soft ball. Take off the heat, then add chocolate chips, marshmallow cream and vanilla. Beat until smooth. Pour into buttered pan (9 x 13-inch).
Mix cracker crumbs, sugar and butter. Press into a 9 x 13-inch buttered pan. Sprinkle coconut over crust. Pour milk over coconut. Bake at 350° for 15 to 20 minutes. Top should be slightly brown. Melt chocolate chips over low heat or in microwave and spread over warm bars. If chocolate is stiff, add a little margarine. Yields 15 to 20 bars.
Chop zucchini into about 1/4-inch slices. Cook until tender. In meantime, brown ground meat and drain. Mix spaghetti sauce, cooked zucchini and ground meat. Put in casserole dish. Top with cheese. Cook at 350° until bubbly.
Combine vegetables in a large bowl. Stir together other ingredients and pour over vegetables. Cover and chill. (Can remain in refrigerator for several weeks.)
Cut up broilers, if using wings, remove tips, cut wings in half. Mix the other ingredients with the melted butter. Dip chicken in the mixture. Place in greased pan. Bake 1 hour or more in 375° oven. You may use the tips to make soup stock if you wish. Serve with rice and vegetables for dinner. The wings can be used as hors d'oeuvres with a beverage or cocktails.
Cook celery and onion until crisp in vegetable oil. Combine soup and milk. Stir in celery and onion mixture, cheese, broccoli and rice. Pour into 10 x 6-inch baking dish. Bake in 350° oven for 30 minutes.
Preheat oven to 350°. Brown meat until nearly done. Add all spices and potato. Cook on low heat until done. Stir often to keep from sticking. Heat sauce to a boil. Dip tortillas in sauce and cover bottom of casserole dish (about 6). Put a layer of meat and cheese. Top with olives. Repeat. Cook until cheese on top melts.
In medium size bowl, combine all ingredients. Mix well. Cover and let stand in refrigerator at least 2 hours. Salsa will get hotter the longer it stands. Makes 2 quarts.
Mix all ingredients together and refrigerate for 24 hours before serving. Serve with pieces of pita bread.
Combine water, vinegar, brown sugar, cornstarch and 1 cup pineapple juice drained from chunks. (If there is not a cup of juice, add water to make a cup.) Cook in a large saucepan until it is clear and slightly thickened. Keep sauce warm. Heat oil to 375°. Dip chicken pieces in milk, then coat with flour. Deep fry pieces until golden brown. Drain on absorbent paper. Add pineapple, green pepper and carrot to sauce; heat. Add chicken; heat briefly again. Serve over hot rice.
Combine flour and salt. Add shortening and mix until consistency of corn meal. Add sugar and yeast to warm water. Stir until dissolved. Add to flour mixture. Turn onto floured board; knead well. Make into desired shapes; brush tops with butter. Allow to rise for about 1 1/2 hours in a warm place until double in bulk. Bake in preheated 450° oven.
About 2 hours before serving, gently toss strawberries with sugar in large bowl. Cover and refrigerate. Just before serving, gently toss all berries together. In medium bowl, mix ice cream and orange peel. Mix and serve over berries. Serve in glass bowls to enjoy all the great colors.
Melt butter and cheese. Sift together sugar and cocoa; add cheese and butter mixture. Add vanilla and nuts; mix well. Spread evenly in greased 9 x 13-inch pan. Cool; cut in pieces. Makes 6 1/2 pounds.
Brown ground beef. Drain well and set aside. Mix together tomatoes, water, bouillon cubes, salt, pepper, bay leaf, cabbage, onion, celery, Worcestershire sauce and mixed vegetables. Cook on low to medium heat for 30 minutes or until vegetables are tender. Add kidney beans and beef to soup and simmer for 30 minutes longer.
Combine peanut butter, sugar and syrup in medium heavy saucepan. Bring to boil over low heat and boil 3 minutes, stirring constantly, to keep from sticking. Remove from heat and add Rice Krispies. Pat into buttered 9 x 13-inch pan. Cool and cut into squares.
Shred cabbage, green peppers and carrots. Sprinkle with salt and let stand 1 hour. Drain mixture if water accumulates.
Open can and remove codfish whole. Slice into 4 portions. Lightly brush frying pan with oil and heat on medium-high. (May be coated with flour or cornmeal if desired.) Fry well until browned. Turn once (may need to recoat pan with oil) and brown second side. Good with boiled potatoes, stewed tomatoes and cornbread.
Cook broccoli as directed; drain grease. Put hot broccoli in mixing bowl. Add cream cheese and mix well. Saute onion in margarine. Dip onion out; reserve margarine. Add onion to broccoli. Add mushroom soup to broccoli and mix well. Put mixture in a 9 x 13-inch dish. Saute crushed crackers in margarine (add another 1/2 stick margarine, if needed). Put Ritz crackers on top of casserole and bake 30 minutes at 350°. Serves 6 to 8.
Mix the 2 teaspoons pineapple juice with Miracle Whip. Mix all ingredients together. (Much better when fixed 6 or 8 hours before serving.)
Place all dry goods in a bowl and add oil and eggs. Mix together. Add carrots and nuts, blend. Pour mixture into ungreased 8 x 12-inch pan. Bake 1 1/2 hours at 350°.
Soften yeast in water with 1 teaspoon sugar. Add cooled milk (lukewarm), shortening, 3/4 cup sugar and salt. Add eggs, well beaten. Add flour to make soft dough. Let stand 10 minutes. Knead lightly on floured board. Flour surface of dough until smooth and elastic. Place in greased bowl. Grease lid and cover. Store in refrigerator as long as you wish. Bring from refrigerator about 2 hours before you shape into rolls. Let rise until double in bulk. Bake in hot oven at 400° to 425° for 15 to 20 minutes. Punch down unused dough and return to fridge.
Combine syrup, eggs, and sugar; mix well. Stir in oil and coffee; beat well. Gradually stir in rest of ingredients. Pour into a greased and floured 9 x 13 inch pan. Bake 1 hour at 350° or until center springs back when lightly pressed.
Cook the beef until mostly done with the onion, then add the remaining ingredients. Cook until done.
Butter an 8 x 10-inch pan generously. Roll fish fillets in flour and lay side by side in pan. Dot with butter or margarine and pour evaporated milk over to just about cover. Bake at 375° for 45 minutes.
Thoroughly mix yogurt and Cool Whip. Put in pie shell and chill 15 to 30 minutes (or longer). Garnish if desired. Serves 6. This is simple, but elegant!
In skillet, combine juice, cinnamon and nutmeg. Bring to a boil. Add chicken and bring to boil again. Reduce heat, cover and simmer gently 15 to 20 minutes or until chicken is fork-tender. Serve over a bed or rice accompanied by a tossed salad.
Dissolve first three ingredients and mix well. When slightly cooled, add remaining ingredients. Chill until partly set, then stir good. Chill until firm.
With fork or pastry cutter, mix together first four ingredients. In separate dish, beat remaining ingredients. Combine two mixtures until all ingredients are moistened. Mold with hands until mixture is smooth. Makes approximately 5 single crusts.
Mix dates, nuts and peanut butter together. With your hands wet in cold water, shape these into tiny balls about the size of a marble. Make an icing with cream or milk and powdered sugar. Dip each ball into the icing and, while icing is still wet, roll in coconut. Place each ball on waxed paper and place in refrigerator for about 1 hour. This makes approximately 30 (1-inch in diameter).
Bring to a boil, pineapple, sugar and jello. Let cool until set. Add all other ingredients, reserving a few chopped nuts to sprinkle on top. Pour into a 9 x 13-inch pan. Refrigerate until set and cut into squares. Can be made 3 to 4 days in advance. It keeps very well.
Combine softened cream cheese, sugar, vanilla and nutmeg, mixing well until blended. Mash 3/4 cup strawberries. Stir into cream cheese mixture. Whip cream with confectioners sugar until stiff peaks form. Fold into cream cheese mixture. Fold remaining strawberries into cream cheese mixture. Spoon into crust. Chill several hours or overnight. Garnish with additional strawberries.
Marinate chicken breasts in sour cream, celery salt and Tabasco at least 2 hours before cooking.
Mix oil, vinegar and mustard together. Stir in the rice and add the beans, vegetables and the hard-cooked eggs. Cover and put in the refrigerator until chilled. Contains 330 calories.
In 10-inch skillet, melt 1/4 cup butter and remove from heat. Cut each roll into quarters. Add these to skillet and toss with butter. Add white sugar, orange rind, nutmeg and walnuts.
Salt and pepper quail inside and out. Combine mushrooms, bread crumbs, salt, cayenne pepper and truffles. Saute in butter. Stuff quail with this mixture.
Brown ground beef and sausage; drain. Add shredded Velveeta. Spread onto party rye. Put on cookie sheet and freeze, then put in Ziploc bags. Pull out number you want and broil until bubbly and brown.
Melt shortening and add to all ingredients in large bowl; mix well. Chill for 3 hours. Form into balls, roll in sugar. Bake in batches at 375° for 8-10 minutes.
Combine all ingredients (except salmon) in a shallow dish. Marinate salmon for about 30 minutes, turning once. Remove salmon from marinade, reserving marinade. Place salmon in 13 x 9 inch pan. Bake at 450° for 10 minutes or until fish flakes easily with a fork. Remove from oven; keep warm! Bring reserved marinade to a boil in a small saucepan. Cook, stirring often, 6-8 minutes or until reduced by half. Pour over salmon. Salmon can also be grilled instead of baked. Makes 4 servings.
Mix cream cheese, milk, sugar and pour in graham cracker crust. Cook blueberries. Sweeten to taste. Thicken with corn starch. Add butter and lemon juice. Cool and pour mixture. Top with whipped cream or cool whip.
Mix pistachio pudding into large Cool Whip thoroughly. Add drained crushed pineapple and mini marshmallows. Refrigerate. Serve when ready.
Heat oil in a large skillet over medium-high heat. Stir-fry chicken and garlic for 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken and keep warm. Stir in broccoli and red pepper. Cover and steam 3 to 5 minutes or until vegetables are crisp-tender.
Blend the flour, butter, salt and lemon rind until the mixture looks like cornmeal. Sprinkle the liquid over the dough; toss lightly with a fork and gather into a firm ball. Press the ball into a flat round; wrap in wax paper and then in a plastic bag and chill for at least 30 minutes. Roll gently into a 13-inch round; roll pastry around rolling pin and unroll over quiche mold. Carefully push pastry on sides down against base where it meets sides to thicken and strengthen so shell can stand unmolded. Trim excess off top or roll under to form a narrow lip. Prick the bottom of the shell with a fork and chill or freeze for 1 hour. Then line the shell with buttered foil; weight down with rice or beans and bake in bottom third of hot oven (400°) for about 15 minutes or until it begins to set. Carefully remove foil and bake another 10 to 15 minutes or until it is lightly colored. Remove shell from pan and cool on wire rack.
Blend dry ingredients. Cut in shortening. Pour half of mixture into greased 7 x 12-inch pan. Pour cherry pie filling over mixture. Top with remaining crumbly mixture. Bake at 350° for 20 minutes.
After cooking chicken, strain broth for small bones. Cook spaghetti in chicken broth as directed. Saute celery, onion, green pepper and mushrooms in butter or bacon drippings. Combine all ingredients and mix well. Place in baking dish; top with grated cheese. Bake at 350° for 20 minutes.
Cook potatoes in a covered pot in boiling salted water for 3 to 5 minutes. Drain. Combine 2 tablespoons water, teriyaki sauce and cornstarch; set aside. Cook onion and garlic in hot oil for 1 minute. Add cabbage. Stir-fry for 2 minutes. Add potatoes. Stir-fry another 2 minutes. Add teriyaki mixture and parsley. Cook for 1 minute.
In a bowl combine macaroni and cheese, celery, tomato, mayonnaise, onion, pickles and mustard. Chill 2 hours. Garnish with sliced eggs. Makes 6 servings.
Combine and let stand overnight. Next day, add whipped cream. Add nuts, if desired.
Mix all ingredients well. Shape into 2 rolls and refrigerate overnight or freeze. Slice to 1/2-inch thick and bake 10 to 12 minutes at 375°.
In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from heat. Combine remaining ingredients and pour over ribs. Cover and bake at 350° for 1 1/2 to 2 hours or until ribs are tender. Yields 4 servings.
In a large bowl, combine the zucchini, onion and mushrooms. In a medium bowl, mix together the cornstarch and 1 tablespoon of the milk, then stir in the remaining milk. Beat in the eggs and seasonings. Stir the egg mixture into the vegetables, then stir in the cheese. Pour into a 9-inch pie plate and bake at 350° for 45 minutes. Yield: 4 servings.
Preheat skillet over medium heat and melt 2 tsp. of margarine. Saute onions and mushrooms until golden. Next saute slices of roost beef until darkened. Remove from pan. Mix mayonnaise & dijon together in small bowl. Spread mixture on inside of one slide of the bread. Layer 2 slices of roast beef then 2-3 slices of grilled onion and mushrooms. Add slice of cheese and 2 more slices of roast beef. Butter both sides of bread before grilling. Grill sandwich on medium heat until golden brown on both sides and cheese is melted. (If individuals don't like any of the ingredients - they can be deleted.)
Fry bacon until crisp; add venison, onion and seasonings. Cook over medium heat until meat is browned. Add tomatoes; cover and reduce heat. Simmer 40 minutes. Serve over a bed of rice.
Mix sugar, Carnation milk, butter and salt. Boil for 6 minutes. Put in a large mixing bowl the following: chocolate chips, Marshmallow creme, nuts and chocolate squares. Pour boiling syrup over ingredients in bowl. Beat until chocolate is all melted. Pour in pan. Let stand a few hours before cutting.
Soften cream cheese. Mix all ingredients together until blended. Refrigerate for a couple of hours. Serve with fresh strawberries, sliced apples or any fresh fruit you like.
Heat syrup and sugar to dissolve sugar. Add peanut butter and Rice Krispies; stir well. Press into greased 9 x 13-inch pan.
Mix green pepper, onion, bell pepper, garlic salt, dill seed and sliced cukes; put in jars. Pour the sugar, vinegar and coarse salt over the ingredients in jars.
In baking dish cover chicken with soy sauce. Sprinkle sesame seed on top of chicken. Bake at 350° for 45 minutes to an hour. Very easy.
Heat all ingredients together in chafing dish or fondue pot over low heat until cheese is melted. Serve with corn chips. Makes 10 to 12 servings.
In mixing bowl, dissolve yeast in warm water. Stir in 1/4 sugar, salt, 2 tablespoons margarine, egg and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle. Place greased side up in greased bowl. Cover tightly. Refrigerate overnight or up to 4 or 5 days.
Beat eggs, sugar, oil and vanilla. Mix flour, cinnamon, baking soda and salt. Stir into egg mixture. Add cottage cheese, beets, pineapple, coconut and nuts, mixing well after each addition. Beat for 1 minute. Pour into greased and floured 9 x 13-inch cake pan (pan will be very full). Bake in 350° oven for 55 minutes (cake gets very brown). Cool and frost with favorite icing.
Cream together margarine and sugar. Add eggs one at a time. Mix flour and flavorings. Blend in 7-Up. Bake at 325° for 1 to 1 1/4 hours.
Sift dry ingredients into bowl; add oil and beat well. Add eggs, beating after each addition. Gradually add buttermilk, figs, nuts and vanilla. Bake at 325° for 1 1/2 hours. While warm, stick holes in cake with fork and glaze.
Preheat oven to 350°. Grease and flour 2 small loaf pans. Peel and cut bananas and beat with mixer. Sift together flour, salt, soda and baking powder. Cream sugar and shortening. Add eggs and beat. Alternately add the dry ingredients in thirds and the mashed bananas and buttermilk twice and beat. Add nuts. Pour into prepared pans and bake for about 45 minutes or until tests done.
Combine crumbs, 1/4 cup Parmesan, oregano, garlic powder and pepper; roll chicken in mixture. Arrange skin side down in shallow baking pan. Bake at 400° for 20 minutes; turn chicken and bake 20 minutes more.
Mix cake mix, butter and 1 egg together. Pat mixture evenly in bottom of a 9 x 13-inch baking pan. Mix powdered sugar, cream cheese and 2 eggs together. Pour over other mixture. Bake at 350° about 45 minutes or until brown.
Slice peaches; cover with sugar. Let stand several hours. Pour into 9 x 12-inch pan. Beat remaining ingredients and pour over peaches. Bake at 400°.
Mix sugar, salt, flour and cocoa well in a medium saucepan. Stir in milk gradually until smooth. Cook over medium low heat until mixture comes to a boil and thickens, stirring constantly. Remove from heat and add butter and vanilla. Let stand. Meanwhile, beat egg yolks and add a little of cooked mixture. Blend well, then add egg mixture to the cooked mixture. Stir until you have the right consistency. Pour filling into cooled baked pie shell; cover with meringue. Bake at 325° for 12 to 15 minutes.
Mix cake mix, margarine, oil, eggs and 1/2 can Eagle Brand milk. Put 1/2 of the batter in 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Put all ingredients except rice and sausage in a 2-quart saucepan. Bring to a boil; reduce heat. Simmer for 2 hours. Add sausage in the last 30 minutes. Serve over rice.
Cream shortening and sugar. Add egg, flour, baking powder, soda, salt, milk and vanilla. Mix well; fold in cubed apples. Put mixture in a 9 x 13-inch pan. Top with sugar mixture.
In medium size bowl, mix bread crumbs, bird seed and grapes (cut up); set aside. Put suet through meat grinder, then melt in double boiler. Remove from heat. Cool until slightly hardened. Reheat and pour 1 1/2 cups over dry ingredients. Add sand; mix well. Turn into a foil loaf size pan. Refrigerate until firm. Place on feeder tray.
Add cornmeal to scalded milk. Simmer for 20 minutes, stirring often. Mix in everything but the eggs and last cup of milk. Let pudding cool, then add beaten eggs.
Heat oven to 375°. Grease rectangular baking dish, 12 x 7 1/2 x 2-inch. Mix baking mix, onion, milk and 2 eggs; beat vigorously 20 strokes. Spread in dish.
Cook the grits in the boiling water until dry (follow directions on the grits box). Cook in a pot large enough that you will be able to add the other ingredients. When grits are cooked, remove from heat and add the cheese, beaten eggs, butter and salt to the grits. Stir well. Spray baking dish with Pam. Pour into the large baking dish (at least 1 1/2-quart size). Sprinkle some extra cheese on top (I sometimes sprinkle a little Parmesan along with the Cheddar on top). Bake at 350° for one hour. Serves 6.
Fill measuring cup shaker, to 1/4 c. line with water or olive oil, fill to 1/3 line with vinegar, and fill to 2/3 line with sugar. Shake well and add to salad or slaw. Excellent for slaw or tossed salad.
Cook broccoli according to package directions until tender. Drain water and whip with electric mixer. Cool. Add to well beaten eggs; mix in all other ingredients. Beat until smooth with mixer. Pour into buttered ring or casserole. Set in a pan of water and bake at 350° for 40 minutes or until an inserted knife comes out clean. Good hot or cold.
Cut beef stew into small pieces. Salt, pepper and flour generously. Brown meat in about 3 tablespoons shortening. Pour gravy sauce over beef with equal parts of hot water (pour into bottle to remove all gravy sauce as it is molasses and adheres to bottle). Braise over low heat about 1/2 hour, then add vegetables. Open both cans of bean sprouts and use the liquid to thin as needed. Add the bean sprouts last as they only need to be heated up and will remain firm. If more liquid is needed during stewing time, use water.
Mix first 3 ingredients together. Pour in a pan. Now mix next 3 ingredients together. Pour over the cake mix. Bake at 350° for 45 minutes.