HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake batter as directed. Grease and flour a 9 x 13 pan. Sprinkle coconut on bottom of cake pan; sprinkle chopped pecans on top of coconut. Pour cake batter over top.
Mix until blended. Turn out on lightly floured board and knead 15 strokes. Bake at 450° for 10 minutes. Makes 15 to 20.
Mix two minutes in mixer. Pour into 2 greased and floured loaf pans. Bake at 350° for about 55 minutes. Cool 5 minutes and frost in pans.
Cream shortening and sugar; add eggs. Mix together flour, baking powder and salt. Add flour mixture to shortening mixture and mix well. Chill dough. Form dough in small balls and roll in sugar-cinnamon mixture. Place on ungreased cookie sheet and bake at 400° for 8 to 10 minutes or until lightly browned. Makes 5 dozen cookies.
Sift dry ingredients and set aside. Blend bananas, apple juice and eggs. Stir in flour mixture, raisins and nuts. Mix until well blended. Bake in a 9 x 4-inch greased pan at 350° for 35 minutes.
Over hot water melt chocolate morsels and shortening. Stir until smooth. Remove from heat, but keep over hot water. Dip pieces of fruit into chocolate; shake off excess. Place on foil lined cookie sheets. Chill 10 to 15 minutes until chocolate is set. Peel off foil. Fruit may be kept at room temperature up to 1 hour. If chocolate becomes sticky, return to refrigerator.
In a skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender. Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles.
Heat oven to 350°. Grease 8-inch pie pan. Mix and beat eggs. Blend in sugar and margarine. Sift together flour, cocoa and salt; add to egg mixture, beating until blended. Stir in chocolate chips, nuts and vanilla.
Mix first 5 ingredients together. Top with bread crumbs. Bake at 350° for 1/2 hour.
Cook mostaccioli as directed on package until tender. Marinate in all remaining ingredients in refrigerator for 12 hours or overnight. Serve chilled.
First you take the chocolate chip granola bars (Sunbelt works the best). Take a spoon and cover the granola bar with the Cool Whip. Make sure that you cover all the granola bar.
Drain orange sections, reserving syrup. Add water to syrup to make 3/4 cup liquid. In saucepan, combine sugar and gelatin. Add syrup mixture, orange and lemon juice. Heat until gelatin is dissolved; gradually stir about half of the hot mixture into eggs. Return all to saucepan. Cook and stir 2 minutes more. Remove from heat; add sour cream and cream cheese. Beat with rotary beater until smooth. Chill until partially set. Fold in orange sections, banana and nuts. Turn into 5 1/2 cup ring mold. Chill overnight.
Water must be at a full rolling boil and should be freshly drawn. Water which has come to the boil more than once makes the tea a poor colour and spoils the flavour. Water must be poured onto the tea while it is still at boiling point. The tea-pot, jug or carafe should be warmed first. If served with half-and-half or milk, allow tea to stand for 3 to 5 minutes; serve immediately, if served with slices of lemon.
Melt together white chocolate and peanut butter. Add peanuts and Rice Krispies. Mix well but gently. Drop by teaspoonfuls onto waxed paper. Let set an hour. Makes approximately 7 dozen cookies.
Combine eggs, sugar, oil and pumpkin; set aside. Combine flour, spices, baking soda and salt. Make well in center and combine with egg mixture until moistened. Stir in chopped cranberries. Bake at 350° for 1 hour (lightly grease and flour loaf pans). Yield: 2 loaves.
In a 1 1/2-quart baking dish, melt margarine. Sprinkle in crumbs and mix together. Press in bottom of dish. Mix together sweetened condensed milk, sour cream and lemon juice. Spread on top of crumbs. Spoon pie filling on next. Sprinkle with cinnamon and nuts. Bake for 25 to 30 minutes at 350°.
Make cake according to recipe but substitute the water with the pineapple juice from the can of pineapple. Spread cake evenly in an 8 x 12-inch cake pan. Bake at 300° for 20 minutes. Watch cake carefully since it's thin and oven temperatures vary. Cool completely.
Mix sugar and oil. Add eggs; beat 1 minute at medium speed. Combine flour with egg mixture. Add apples, vanilla and nuts; mix well. Pour into well-greased and floured tube pan. Bake at 325° for an hour to an hour and a half.
Dissolve gelatin in hot water and cool. Add marshmallows. Blend mayo and cream cheese together, add to gelatin mixture. Add well drained pineapple and nuts; mix well. Fold in whipped cream. Chill for several hours before serving.
Cream margarine, sugar and flour; add pecans and mix well. Shape 1 tablespoon per cookie into balls; place on ungreased baking sheets. Bake at 300° for 45 minutes. Combine confectioners and granulated sugars. Roll balls in sugar while still hot. Makes 4 dozen.
In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in greased 3 qt baking dish. Pour half of sauce over potatoes. Repeat layers. Bake uncovered in 350 degree oven for 60 to 70 minutes or until potatoes are tender and top is lightly browned. Serve immediately. 8 servings.
Combine eggs, juice from the can of pineapple, flour and butter and mix well. Cook in double boiler. Beat until smooth and creamy. Set aside and chill.
Combine onion and margarine in a 2-quart casserole. Microwave at High until onion is tender 1 1/2 to 5 minutes; set aside. Stir bouillon into hot water until dissolved. Add bouillon mixture, rice and green onions to casserole. Cover and microwave at High until mixture boils, 6 1/2 to 13 minutes. Let stand covered until liquid is absorbed 8 to 10 minutes. Stir in eggs and soy sauce. Microwave uncovered at High 3 1/2 to 6 1/2 minutes. Fluff with a fork before serving.
Mix ingredients well and roll out on lightly floured board. Cut out biscuits. Bake in 500° oven for 15 minutes. Some ovens may vary on time.
Mix flour, shortening and salt with pastry blender. Mix egg, water and vinegar together and add to flour mixture. Mix together to form a ball and roll out. Makes two 9-inch double crusts.
Combine all ingredients in blender container. Cover and blend until smooth, about 30 seconds. Serve immediately. Makes about 3 cups.
Combine. Add 1/4 to 1/3 cup mix to 1 cup hot water.
Place oysters on the half shell in baking pan which has been filled with ice cream salt. Partially bake at 350° for 6 to 8 minutes. Saute shallots, garlic and parsley in butter until brown. Add flour and brown on low heat. Add shrimp and mushrooms. Slowly add the cream and wine. Season to taste. Add lemon juice and simmer for 10 to 15 minutes. Pour sauce over oysters, cover with mixture of bread crumbs and Parmesan cheese. Return to oven and brown approximately 10 to 12 minutes.
Combine ingredients and mix well. Place in loaf pan and bake at 350° for approximately 1 hour.
Sift the dry ingredients together (except nuts). Mix and add remaining ingredients. Bake at 350° for about an hour. Makes 3 small or 2 large loaves.
Make 4 packages. Lay piece of chicken on foil; season with paprika and garlic salt. Bring four corners of foil together and set on grill, about 4 inches above coals. Cook until chicken is half cooked. Divide vegetables and add to chicken. Pour soup over top and reseal foil. Return to grill. Cook until chicken is tender. Makes 4 servings.
Cook sausage on top of stove and drain. Combine in casserole dish. Cook at 350° until done.
Coat chocolate chips and pecans in a spoon or so of the dry cake mix. Mix remaining ingredients together. Fold in chocolate chip mixture. Bake at 350° for 50 minutes or until done in greased and floured tube pan. Can serve with a scoop of ice cream and hot fudge or caramel ice cream topping.
Mix dry cake mix, melted oleo and 2 eggs. Press into greased and floured 9 x 13-inch baking dish. Mix cream cheese, powdered sugar and 2 eggs. Pour over top of first layer. Bake 25 to 30 minutes in 350° oven. Freezes well.
Cut bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds. Drizzle over bread. Wrap in foil and place on a baking sheet. Bake at 350 degrees foor 15 minutes. Uncover and bake 10 minutes longer or until cheese melts. Serves about 8.
Heat oven to 350°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of mixer until well blended. Beat egg into mixture. Combine flour, salt and baking soda. Mix into mixture just until blended. Stir into chocolate chips and pecans. Drop by tablespoons of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375° for 8 to 10 minutes. Makes about 3 dozen.
Preheat oven to 350°. Shake flour in bag; place in 13 x 9 x 2-inch baking pan. Add spaghetti sauce to bag. Squeeze bag to blend. Add chicken and green pepper to bag. Turn bag to coat chicken. Arrange chicken in even layers. Close with nylon tie. Cut 6 (1/2-inch) slits in top of bag. Bake until tender, 30 to 35 minutes.
Wash chicken; set aside. Place peppercorns in a blender and process for several seconds. Add soy sauce, sherry and garlic. Pour marinade over chicken and let stand refrigerated for several hours, turning occasionally. Cook chicken pieces over hot coals on a grill or smoker (12 to 15 minutes on a grill or 30 to 40 minutes in a smoker). Turn pieces several times while cooking.
Mix crushed cookies with melted butter. Press into freezer-proof bowl or container. Spread vanilla ice cream over top of cookies. Pour fudge topping in even layer over ice cream. Spread whipped topping over fudge. Decorate top as desired. Put in freezer for 2 hours.
Brown the ground beef with the onion. Put in crock-pot and add the remaining ingredients. Simmer all day.
Dip chicken in mixture of flour, salt and pepper. Brown in 2 tablespoons hot oil on top of stove. Remove chicken and place in a Pyrex dish. Combine remaining ingredients and pour over chicken. Bake, uncovered, at 350° for 1 hour. Sprinkle with almonds.
Saute onion in butter until tender. Add ground beef and brown. Stir in jalapeno black-eyed peas, rice and tomatoes. Mix well. Spoon mixture into a 2-quart casserole. Sprinkle cheese over top. Bake at 350° for 20 minutes or until cheese is melted. Serves 6 to 8.
Put the first 5 of these ingredients in a large mixing bowl. Sprinkle with salt, pepper, corn meal and flour; mix well. In cast-iron skillet, heat shortening. Pour okra mixture into hot grease. Cover and cook on medium heat until tender. Stir at intervals to avoid sticking and burning. Serve hot.
Add salt to cabbage and let stand one hour. Squeeze out cabbage and add carrots and green peppers. Make a syrup of vinegar, sugar, water, celery seed and mustard seed. Mix and boil 1 minute. Cool to lukewarm and pour over cabbage mixture. Freeze.
Bake cake as directed on box and mix pudding mix as directed. Crumble one half cake in punch bowl. Layer pudding mix, drained pineapple, cherry pie filling, Cool Whip, coconut and pecans. Start over, layering again. Cover and refrigerate.
Dip frog legs in milk, then dip in flour. Brown frog legs in skillet in butter (melted), for 10 to 15 minutes. If legs are large, cook covered 15 minutes longer. Remove to warm platter. Season with salt and pepper. Add 1/4 cup each butter and almonds to skillet. Brown lightly. Add lemon juice. Pour over legs, top with snipped parsley. Serves 6.
Bring water to a boil; add sugar and syrup until dissolved and boil until spins a thread. Add peanuts and cook slowly until golden brown. Remove from heat; add butter, soda and vanilla. Stir quickly and spread on buttered cookie sheet. Put in cool place to set. When cool, break into small pieces.
In a large bowl, combine ReaLemon brand, oil, onion and seasonings. Mix well. Add hot linguine; toss. Add remaining ingredients. Mix well. Chill. Refrigerate leftovers.
Drain artichoke hearts and dice. Add shrimp, cream cheese, mayonnaise, picante sauce and Parmesan. Mix well. Spoon into 9-inch round Pyrex pie plate or Pyrex baking dish. Bake at 350° about 20 minutes. Can garnish with red pepper and green onion tops, if desired. Serve with chips, vegetable dippers or Tostitos. Best with Tostitos.
In bowl, combine cola, Worcestershire sauce, vinegar, garlic, bouillon, mustard, chili powder and red pepper. Trim fat, cut meat into cubes for 3 1/2 to 4 quart slow cooker. Put meat, onions with liquid; save about 1/2 cup to make sauce later. Cook 10 to 12 hours slow or 5 to 6 hours on high. Transfer meat to board and shred. With saved liquid, mix ketchup and margarine. Drain cooking juices. Mix meat with new juices, ketchup and margarine. Heat, serve.
Mix the first 3 ingredients on low heat, then add the remaining ingredients. Press into a 9 x 13-inch pan. Set 1 hour. That's it! Let's eat!
Sift together flour, sugar and baking soda, then add Crisco. Dissolve yeast in warm water and add to flour mixture along with the buttermilk. Roll out and place on greased baking pan and let rise a few minutes, then bake in a 350° oven until brown. This makes a lot of biscuits, so what dough you do not use can be stored in an airtight container in the refrigerator for up to two weeks. If stored in the refrigerator, let set a few minutes after rolling out. These freeze well after baking.
Combine spices, vinegar, oil and dressing in a saucepan. Bring to a full boil. Pour immediately over washed mushrooms. Marinate at least 3 hours in closed container in refrigerator. Drain and serve as hors d'oeuvres.
Mix marinade by combining juice, brown sugar and liquid smoke. Add ducks and marinate overnight in refrigerator. Remove to let ducks come to room temperature. Prepare charcoal smoker to manufacturer's instructions. When coals ash over, liberally distribute hickory chunks over coals. Fill drip pan with water and put ducks on smoker; cook 1 1/2 hours per pound. Remove ducks. Take 1 cup of marinade, 1/3 cup liquid from drip pan and 1/2 teaspoon cornstarch and put in saucepan. Simmer until thickens and use as a dipping sauce for ducks.
Boil grapes and water hard. Don't mash. Cool and then strain. For 1/2 gallon juice add 1 cup sugar. Heat juice and sugar and cool. Then put in jars. Process in pan of water in oven on warm or on top of stove for 15 to 20 minutes.
Melt margarine. Beat eggs. Add to melted margarine and sugar. Mix in vanilla; add nuts. Pour in pie shell. Bake for 45 minutes at 350°.
Mix all the ingredients together and put in a greased casserole dish. Bake 1 hour at 325°.
Melt butter, stir in brown sugar, corn syrup and salt. Bring to boil stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually, pour over popped corn, mix well. Turn into 2 large shallow baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven. After cooling, break apart.
Combine shortening, salt and peanut butter; mix well. Gradually add the sugars and cream well. Add eggs and milk; mix well. Sift together the flour and soda; blend with first mixture. Bake at 325° until golden brown.
Mix dry and wet ingredients separately. Then combine until moistened evenly. Add Mozzarella cheese last. Fill greased muffin cups 2/3 full. Bake at 400° for 20 minutes. Makes 18 muffins.
Mix powdered sugar, butter and peanut butter well with mixer. Roll in small balls. Chill. Melt chocolate bar and add paraffin. Melt and stir together. Dip balls in chocolate mixture and place on wax paper until set.
Beat sugar, eggs and oil. Add pumpkin. Mix all dry ingredients. Add alternately with water to pumpkin mixture; mix well. Add nuts. Bake at 350° for 45 minutes to 1 hour.
Blend flour, salt and Crisco with pastry blender. Mix cold water, vinegar and egg together, then add to first mixture until it forms a ball. Will make 3 (9-inch) pie crusts.
Mix and bake at 350° for 45 minutes in buttered casserole dish. Crumble potato chips on top and brown.
Cream sugars and margarine. Add eggs and vanilla. Add dry ingredients. Shape into 1-inch balls. Roll in sugar. Bake 12 minutes at 350° on a greased cookie sheet.
Cut fruit and chop nuts into small pieces. Mix dry ingredients. Work dry ingredient mixture in with the fruits and nuts. Cream sugar, butter and eggs. Mix with the floured fruit. Dissolve the soda in 2 tablespoons of hot water. Add this solution to the other ingredients. Mix by hand. Spoon onto cookie sheet. Bake 5 to 8 minutes at 350°.
Combine sugar, salt, flour and butter; mix well. Add eggs, buttermilk and vanilla, blending thoroughly. Pour into pie shell. Bake at 350° for 45 minutes or until done.
Mix all ingredients. Divide mixture in half, rolling into two loaves. Wrap each loaf in foil, shiny side out. Refrigerate 24 hours. Poke holes in foil and bake on broiler pan at 325° for 1 1/2 hours.
Mix all together and pile in doggie buns. Wrap in foil and bake 5 to 10 minutes at 450°. Makes approximately 1 dozen.
Preheat oven to 375°. Separate crescent rolls into 8 triangles. Place 1 square cube of cheese on wide end and roll up, covering cheese completely. Seal well. Combine sesame seed and Parmesan cheese. Dip rolls into the Italian dressing, then dip into the seed cheese mixture. Place in ungreased muffin tins. Bake 15 to 20 minutes until golden brown. Remove from the oven and serve. Refrigerate any leftovers (if you have any).
Mix Jell-O according to directions on box. Add apricot nectar and pineapple; refrigerate. To serve, top with cottage cheese.
Cook noodles. Drain. Brown beef. Add salt, sugar and pepper in skillet. Drain. Add tomato sauce and garlic. Cook for 10 minutes over low heat. Add noodles, sour cream, cream cheese and onions. Stir well.
Pour into pan, then place rest of crumb mixture on top. Bake at 375° for 35 minutes. Place in refrigerator 3 to 4 hours.
Prepare and bake 2- or 9-inch layers from cake mix according to package directions; cool. Stir pudding mix into crushed pineapple. Prepare dessert topping according to package directions; fold in pineapple mixture. Spread about 1-1/2 c. frosting on bottom cake layer; top with second layer. Frost sides of cake lightly; top cake with remaining frosting. Garnish with halved pineapple slices and maraschino cherries.
Mix everything, except whites, together. Beat egg whites until fluffy. Fold into mixture. Pour into round spring pan. Bake for 1 hour. Shut off oven and leave in oven for 1 hour with door ajar.
Mix all ingredients until just smooth. Pour into well-greased 9 x 9-inch or 7 x 11-inch pan and bake at 400° for about 20 minutes or until done.
Mix all ingredients together in a 13 x 9-inch pan. Add chuck roast. Cover with foil and bake at 300° for 5 hours. Tear meat apart and fill buns.
Mix together gelatin, pecans, coconut, condensed milk and vanilla. Shape mixture into strawberries; chill at least 1 hour. Roll chilled berries into sugar crystals. Add food coloring to almonds to tint a delicate green. Use for leaves and stems of berries. Store in a cool place. Makes about 48 strawberries, depending on size. They are real pretty, so tasty and decorative for a party.
Cream together first 7 ingredients. Mix in remaining ingredients. Drop by teaspoon 2-inches apart onto greased cookie sheets. Bake at 375° for 12 to 15 minutes.
In large bowl stir together first 3 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover, chill. Makes 4 servings.
Beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling. Refrigerate leftovers.
Cook carrots until tender. Place in large dish the carrots, onions and green pepper in layers. Mix other ingredients together and pour over carrots. Cover tightly and place in refrigerator. Let stand 12 hours before serving. Drain part of dressing from vegetables. This can be used as a salad dressing for tossed salad.
Mix together the cake mix, margarine, pecans and 1 egg. Press mixture into a greased 9 x 13-inch pan. Mix together the powdered sugar, cream cheese and 2 remaining eggs. Pour over first mixture. Bake 45 minutes at 350°. Cool before cutting. Refrigerate leftovers.
Brown ground beef; drain off fat. Add rest of the ingredients and mix well. Microwave about 14 to 16 minutes.
Combine all ingredients except cheese. Pour into lightly greased 2-quart casserole dish. Bake at 400° for 30 minutes. Sprinkle cheese on top and bake 5 minutes more.
Beat ingredients except flour together. Add flour, gradually, and blend well. Chill for 2 to 3 hours. Roll in 1 to 1 1/2-inch balls. Place on ungreased cookie sheet. Flatten with glass or fork dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes about 80 cookies.
Put all ingredients in a blender. Blend on high speed until smooth. An electric mixer can be used instead of blender. Makes 4 servings.
Heat oven to 350°. Cook macaroni shells according to directions on package for 7 minutes; drain.
Dissolve yeast in warm water in a large mixing bowl; add sugar and salt to the yeast mixture. Melt 1/4 cup butter; cool to lukewarm. Add butter, egg and whole wheat flour to yeast mixture, stirring well. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a well floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rise in a warm place (85°) until doubled in bulk.
In a heavy saucepan combine sugar, brown sugar, light cream and margarine. Cook over medium-high heat until boiling, stirring constantly to dissolve the sugars. Reduce heat. Cook and stir for 5 minutes more or until slightly thickened. Stir in chopped pecans. Let stand 10 minutes.
Cream butter, shortening and sugar. Add eggs 1 at a time, beating well after each addition. Add flour, salt and soda and blend well. Add oatmeal, nuts and coconut. Chill 2 hours. Drop by spoonfuls onto cookie sheet. Bake 10 minutes at 375°.
Place all ingredients into a stockpot. Bring to a boil. Turn down heat to low and let simmer 2 to 4 hours, stirring frequently. Add water if you like your soup thinner.
Melt caramels with milk in top of double boiler (do this before mixing cake as it will take a while to unwrap and melt caramels). Combine cake mix with water, butter and eggs in large mixer bowl. Blend on low speed for 30 seconds, then beat at medium speed 2 minutes.
In bowl, mix yeast and water. Let stand 5 minutes. Stir in sugar, oil and egg. Beat in 1 cup of flour. Turn dough out onto a lightly floured board and knead until smooth. Roll dough into a 7-inch round. Fold in half just off center and place on a baking sheet. Let stand 25 minutes. Bake at 350° for 25 minutes or until golden brown.
Combine melted margarine and sugar. Add eggs one at a time; mix well. Add coconut and drained pineapple. Pour into 2 unbaked pie shells. Cook in a 325° to 350° oven for 25 to 30 minutes.
Mix all ingredients into a large stock pot. Bring to a boil, then reduce heat. Simmer for an additional 45 minutes.
Stew raisins with 2 cups water 20 minutes. Add Crisco, cold water and 2 cups of sugar. Add remaining ingredients except flour. Beat in flour. Bake in tube pan about 1 hour in 350° oven.
Brown the chicken in the oil. Remove chicken and cook the onions and garlic until tender, but not brown. Return chicken to pot. Combine tomatoes, tomato sauce, salt, pepper, oregano, celery seed and bay leaves. Pour mixture over chicken. Cover and simmer for 30 minutes. Cook, uncovered, 15 minutes longer, or until chicken is tender, turning occasionally. Remove bay leaves and skim off fat. Serve.
Melt oleo. Add powdered sugar and peanut butter. Pat into 8 x 8-inch pan and refrigerate. Melt chocolate chips and pour on top. Refrigerate. Cut into squares.
Bring 2 cups water to boil. Add Jell-O. Dissolve. Add strawberries and pineapple with their juices. Pour 1/2 of mixture into glass dish. Let congeal. Spread sour cream over Jell-O. Pour remaining Jell-O on top and congeal.