HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large heavy saucepan over medium heat, melt the chocolate and butter together. Remove from heat and mix in sugar, bananas, vanilla and eggs. Measure the flour in a 2-cup measuring cup and thoroughly mix in the baking soda. With a whisk, mix into the saucepan until thoroughly combined. Pour into a greased, floured 8-inch layer pan and bake in a preheated 350° oven for 45 minutes until a tester inserted in center comes out clean. Cool in pan on rack for 10 minutes. Serves 6 to 8.
Cream butter and sugar. Add eggs and dry ingredients. Mix thoroughly. Grease pans. Cook at 375° in cake pan for 15 to 20 minutes. When sinks down, it is done. Use 1 (9 x 13-inch) pan and 1 (8 x 8-inch) pan. Makes a large recipe. Cut while warm.
Mix together the first 3 ingredients. Press into bottom of 13 x 9-inch pan. Mix together the next 3 ingredients until smooth. Prepare pudding using 3 1/2 cups milk. Mix with cream cheese mixture. Pour over crust. Chill several hours. Before serving, top with Cool Whip.
Combine tuna, apple, yogurt, mustard and honey. Spread 1/2 cup mixture on 3 bread slices. Top each with lettuce leaf with remaining bread. Place on cutting board and cut sandwiches in half.
Cut the angel food cake in half (horizontally). Make a trench in the bottom half and scoop out cake. Fill the trench with strawberries that have been thawed. Take the scooped out cake pieces, the remainder of thawed strawberries and a little Cool Whip and mix together in a bowl. Place the top half of the cake back on the cake. Fill hole of cake with strawberry cake pieces and Cool Whip mixture. Ice total cake with remainder of Cool Whip. Decorate with whole strawberries. Very easy, very good.
Melt butter. Saute onions and minced garlic. Add wine. Peel and devein shrimp. Layer shrimp in shallow baking pan. Bake at 350° for 15 minutes. Serve over rice pilaf.
Preheat oven to 325°. Generously grease 2 loaf pans or 16 muffin pans. Sift dry ingredients together; add oil, eggs, apples, vanilla, raisins and pecans to dry ingredients and mix well. Pour into pans. Bake until toothpick inserted in center comes out clean, about 1 hour for loaf pans and 30 to 45 minutes for muffins. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate.
In jar with tight fitting lid, combine vinegar, sugar, dill seed, salt, pepper and garlic powder. Shake until well blended. Add oil and shake again. Pour over broccoli in large plastic bowl. Toss, cover tightly and marinate for 24 hours, turning several times. Makes 8 servings.
While cake cools, melt butter and chocolate together over very low heat. Add milk and continue to heat, but do not bring to boil. Pour this hot mixture into mixer bowl. Add vanilla, then beat in gradually enough powdered sugar to make a smooth spreadable frosting.
Mix flour, milk and oil; roll into size of your desire. Place on greased cookie sheet; bake until golden brown.
Mix rice (that has been cooked by directions); add chicken and onion. Saute onion before mixing. Add the mayonnaise. Add the cheese to mixture. Put in baking dish. Sprinkle bread crumbs on top. Bake 35 to 40 minutes at 325°.
Cook spaghetti in chicken broth; drain. Add rest of ingredients; mix well. You may want to add part of the tomato juice to mixture to get the consistency you wish. Heat in oven or microwave until hot.
Cook spaghetti. Brown hamburger and onion. Drain well. Combine all ingredients and simmer for 30 minutes.
Spread dough on large cookie sheet (oil sheet). Put pizza sauce on dough. Put cheese and favorite pizza topping. Bake at 425° for 12 minutes, or until done.
Drain asparagus and save liquid. Sprinkle 1/3 of crumbs in bottom of greased 1 1/2-quart casserole dish. Spread half of asparagus over crumbs. Sprinkle 2 teaspoons asparagus liquid over top. Spread 1/2 of soup over asparagus. Repeat layers, ending with crumbs. Dot margarine over top. Bake, uncovered, at 350° for 20 minutes or until lightly browned. Yield: 4 to 6 servings.
Mix mayo and curry powder. Add chicken and celery. Mix well. Cover and chill at least 30 minutes.
Brown ham in about 2 tablespoons oil. Add rest of ingredients and bake at 350° about 30 minutes. Good with corn bread.
Sprinkle dry Jell-O over Cool Whip; mix. Add pineapple, oranges and cottage cheese to Jell-O/Cool Whip mixture. Stir well.
Melt butter in skillet. Saute onion. Remove from heat. Stir in flour, salt, poultry seasoning and pepper. Drain mushrooms reserving liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture. Blend in milk until smooth. Add mushrooms and cook over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken pieces in bottom of a 13 x 9-inch baking dish. Pour sauce over and top with cheese. Bake at 375° for 30 minutes or until bubbly around edges.
Microwave chicken on Low power for 15 minutes. Remove skin from chicken. Place in baking dish. Season with salt, pepper and Accent. Cover with sauce. Bake covered at 300° for 2 hours.
Sift together flour, spices, soda and salt. Mix sugar and oil, then add eggs. Mix milk alternately with dry mixture to oil and sugar. Add prunes, jam and nuts. Bake in a tube cake pan for 1 1/2 hours at 300° to 325°. You may frost with Buttermilk Icing.
Mix apples, sugar, cinnamon and butter in a glass pie plate. Sprinkle cake mix on top. Slice 1/4 stick of butter on top of cake mix. Bake at 325° until golden brown.
Combine butter and brown sugar and beat well. Add eggs and vanilla and beat again. Combine flour, baking powder and soda and salt and add to mixture. After mixing, add oats and coconut, if desired. Bake in a 375° oven approximately 10 to 12 minutes.
Mix together all ingredients, except corn flakes and melted butter. Put in 9 X 12 baking dish. Top with corn flakes and melted butter. Bake at 350 for 45 to 55 minutes or until bubbly.
Combine margarine, cabbage, salt and pepper in large skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally. Add corned beef. Cover; cook for 5 minutes, or until meat is thoroughly heated. Makes 4 servings.
One half hour before serving, combine noodle mixture with cabbage and onions and add dressing.
Cream butter and sugar. Add well beaten eggs. Cream well together. Sift baking powder and flour twice; add to creamed mixture, then add cherries and remaining ingredients. Press into well-greased tube pan and put in cold oven and bake at 250° for 2 1/2 to 3 hours.
Cook potatoes, carrots, celery, onions and 1 teaspoon salt in 2 cups water for 15 minutes. Do not discard water. Make white sauce combining melted margarine, flour, 1/2 teaspoon salt, pepper and milk. Cook on low heat until it thickens. Add to cooked vegetables. Add the diced ham and grated cheese. Do not cook. Keep heat low to prevent scorching.
Sift flour and sugar and set aside. Bring to boil in saucepan the margarine, shortening, cocoa and water. Combine the flour and sugar in the liquid ingredients and stir in buttermilk, cinnamon, vanilla, soda and eggs. Pour into greased 12 x 18-inch cookie sheet or jelly roll pan with 1/2-inch sides. Bake at 400° for 20 minutes. Five minutes before done, make up icing. Frost cake as soon as taken from oven.
Cook and drain broccoli; brown onion in margarine and stir in water and flour. Beat eggs in bowl; add broccoli, then mix in Cheez Whiz. Add and mix in onion mixture; put in 9-inch pie plate, top with cracker crumbs. Bake at 350° for 45 minutes.
Scald cabbage, separate leaves. Combine chopped meat, grated potato, carrot, onion, garlic clove, salt, pepper, Worcestershire sauce and 1/2 glass tomato juice. Mix well. (Add 1 tablespoon raw rice to mixture, if desired.) Put 1 tablespoon meat on a cabbage leaf and fold over. Place rolls in a large pot. Add the rest of the tomato juice, stewed tomatoes, a little lemon juice and brown sugar or honey to taste and beef bouillon packets. Cook 3 hours. Put rolls in a flat baking dish in a single layer. Thicken juices with cornstarch. Pour over cabbage rolls. Brown in oven at 350°.
Mix together the Bisquick and sausage, then add cheese. Roll into balls. Bake at 350° on ungreased cookie sheet for 20 minutes.
Cut beef into 1 1/2-inch cubes. Brown in oil in skillet. Combine with carrots, potatoes, water, garlic, onions, Worcestershire sauce, paprika, bay leaf, salt and pepper in crock-pot; mix well. Cook on low for 10 to 12 hours or on high for 5 to 6 hours or until tender. Remove bay leaf. May precook carrots and potatoes partially to ensure tenderness. May add peas, celery and tomatoes if desired. Yield: 6 servings.
Drain juice from dill pickles. Into large bowl, slice pickles 1/4 inch thick. Add sugar, vinegar and spices. (Spices are to be tied in two thin cloth bags.) Stir gently. Let stand at room temperature until sugar dissolves and makes own syrup.
Mix all ingredients together and bake in greased muffin tins for about 15 to 18 minutes at 350°.
Bring the first 3 ingredients to a boil. In separate bowl, cream together the eggs and sour cream. Mix all together and bake on greased and floured cookie sheet at 350° for 20 minutes.
Mix dry ingredients together. Add warm water and oil. Mix thoroughly. Turn out onto floured board and knead 30 times (or mix in bowl with electric mixer dough hooks until elastic and satiny).
Place salmon fillets in aluminum foil (skin side down). Baste with Wish Bone salad dressing. Place thin slices of tomatoes and lemons on top of fish. Roll in foil and broil slowly on grill 15 to 20 minutes.
In a large bowl, mix 2 cups of flour, sugar, salt and yeast. Add margarine. Gradually add very hot water. Beat 2 minutes. Add eggs and 1 cup flour. Beat at high speed for 2 minutes.
Melt chocolate chips, peanut butter and butter. Pour over Rice Chex. Put in paper bag with confectioners sugar and shake it! Pour onto cookie sheet, spread out and cool.
Mix shrimp with a little water from the can. Mix softened cream cheese; add horseradish and Worcestershire sauce. Arrange in dish and spread cocktail sauce on top. Serve with crackers.
In large bowl, combine yolks with sugar gradually, beating constantly. Stir in bourbon and rum gradually. Fold in milk, egg whites and cream. Pour into punch bowl and chill. Garnish with nutmeg when ready to serve. Yields 20 punch cups.
Crumble together the thawed hash brown potatoes. Mix together the soup, sour cream, Cheddar cheese, margarine and salt. Heat in microwave for 1 to 2 minutes. Add to hash brown potatoes. Top with corn flakes or bread crumbs. Bake at 350° for 45 minutes.
Heat the oil in a large pan or skillet. Lightly saute the onions, garlic and mushrooms. Add the wine and reduce to one quarter the original volume. Add artichoke hearts and heavy cream and cook until the sauce is the correct consistency. Add the red pimento. Then poach the scallops in this sauce for approximately 2 minutes. Season with salt and pepper to taste and stir in chopped parsley. Serve over fettucine.
In 1-quart microwave casserole dish, microwave butter on High for 30 seconds until melted. Add celery and carrots; cover and microwave on High 2 minutes until celery is softened. Add chicken; re-cover and microwave on Medium for 2 minutes, stirring once halfway through. Stir in onions and peas; re-cover and microwave on High for 2 minutes more.
Preheat oven to 250°. Cream sugar and oleo or butter. Beat eggs with milk and add. Sift together flour, soda, nutmeg, cinnamon and cloves; add sifted mixture. Add bourbon or orange juice. Add pineapple, cherries, raisins and pecan pieces. Drop teaspoon size on cookie sheet and bake at 250° for 20 to 25 minutes.
Preheat oven and baking sheet to 350°. In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pastry shell and place pie on baking sheet in oven. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Serves 8.
Rub turkey cavity with salt; brush with 1 1/2 teaspoons liquid smoke. Stuff with celery leaves and onion. Truss bird. Add 1 1/2 teaspoons liquid smoke to the oil, brush on bird. Sprinkle with salt and pepper. Place on rack in roasting pan and roast in 325° oven about 3 hours or until tender. Brush several times during cooking with oil mixture.
Cream sugar and butter until fluffy. Mix in eggs, one at a time. Add flour and milk alternately. Add flavor and mix well. Pour into greased and floured tube pan. Bake at 300° for 1 hour and 15 minutes or until done. Slice and top with strawberries and Cool Whip.
Spread refried beans on bottom and sides of an 8-inch pie plate. Combine sour cream, mayonnaise and taco mix and spread on top of refried beans. Put Cheddar cheese, tomatoes and black olives on top of sour cream mixture in this order. Place in refrigerator until ready to serve. Eat with nachos.
Saute leeks, onion and celery in butter. Add chicken broth, potatoes and parsley. Bring to a boil and simmer until potatoes are soft (about an hour). Add salt and pepper to taste and a few drops of Worcestershire. Put soup through processor. Before serving, heat through. Add about 1/2 cup cream or milk. Sprinkle chives on top.
Preheat oven to 350°. Mix sugar and cinnamon in a large plastic bag. Cut biscuits into quarters, put them in the bag, and shake well to coat. Spray a large tube pan with cooking spray. Put a couple of small pieces of butter around, then sprinkle with nuts. Pile biscuits pieces into the pan. Meanwhile, mix butter, sugar and cinnamon in a small saucepan and bring to a boil. Pour over biscuits and bake at 350° for 35 minutes or so. Put a large serving platter over the pan and invert the biscuits to serve.
Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. Combine pumpkin, sugar, milk and eggs in bowl. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in well greased 9 x 5 x 3-inch loaf pan for 65 minutes (or until toothpick inserted in center comes out clean) in 350° oven. Cool 10 minutes. Remove from pan. Yields 1 loaf.
In bowl, mix raisins, butter, salt and baking soda. Pour the boiling water over the mixture. Let stand at least 3 hours. Then add flour, sugar, chopped nuts and eggs. Fill 9 greased and floured medium size cans about 1/2 full. Bake at 350° for one hour. Turn loaves on side to cool. Wrap in foil and store overnight in refrigerator for easy slicing. Yields 9 loafs.
Mix all ingredients (except crust) in a blender until smooth, then pour into graham cracker crust. Refrigerate for 3 hours.
Fry meat until browned. Add bouillon, onions, celery, salt, pepper and bean sprouts. Blend cornstarch, soy sauce, water and Gravy Master. Add to pork mixture. Cook for a few minutes until thickens.
Mix in order given and bake in al loaf pan for 1 hour at 350 degrees.
Fry and drain bacon and/or sausage (if desired). Butter a lasagna pan. Cube bread; place 1/2 on bottom of pan. Put 1/2 of cheese on top. Crumble bacon and sausage; put on top. Put rest of bread, then cheese on top. Beat eggs, milk, spices and Worcestershire sauce together and pour on top. Put in refrigerator overnight (after covering with foil). The next morning, bake at 325° for 1 to 1 1/2 hours.
Preheat oven to 350°. To prepare the crust, combine flour, 1/2 cup butter and 3 tablespoons sugar in a medium bowl. Mix with a fork until well blended. Press into a lightly greased 9-inch square pan. Prick with a fork and bake 10 to 15 minutes until brown. Remove from the oven and sprinkle with chocolate chips. Let stand 2 minutes, then spread chocolate over the crust.
Mix all ingredients together and cook at 350° for 20 minutes. Do not grease pan.
Boil chicken breasts 30 to 40 minutes. Cool. Mix remaining ingredients with diced/shredded chicken in bowl (drain Veg-All). Put in pie shell. Cover with second pie shell. Bake at 350° for 40 minutes.
In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts; mix well. Fold in cake cubes. In a serving dish/bowl, pour half of the cake mixture. Pour half of the cherry filling on top of the cake mixture. Repeat layers until all ingredients have been used. Chill 3 hours before serving. Makes 6 servings.
Sprinkle 1/2 crumbs in a lightly greased 8-inch square baking dish. Cover with half the oysters; salt and pepper to taste. Dot with half the butter. Repeat layers. Combine half and half, eggs, and Worcestershire; beat well. Pour over oysters. Bake at 350° for 40 minutes or until bubbly and lightly browned.
Mix all dry ingredients and carrots together. Add oil, eggs and vanilla and blend well. Bake at 350° in three 9-inch pans or one 9 x 13 pan.
To heated milk add egg yolks (well beaten) along with flour. Add the sugar. Cook in double boiler until thickened, then cool. Beat the egg whites and stir in. Add vanilla and 1 carton Cool Whip. Chill. If it gets too thick, add a little more milk.
Cream the sugar and shortening until it is very smooth; add eggs and beat. Add hot water, sour cream and vanilla. Beat well.
Cream the oleo and flour. Add other ingredients. Roll into small balls and press lightly with fork. Bake 10 to 15 minutes at 275°.
Combine ingredients in a 1 1/2-quart casserole. Bake at 350° for 1 hour.
Mix all well and pour into unbaked pie crust and bake in 350° oven for 30 minutes.
Mix flour, oleo and nuts. Bake 15 minutes at 350°. Combine cream cheese, sugar and Cool Whip; spread on top of cooled crust. Pour milk and pudding mixture on top. Put rest of Cool Whip on top and chill.
Brown meat and mushrooms in oil. Spoon into 2-quart casserole dish. Stir in all other ingredients except cheese. Put cheese on top and bake 35 to 45 minutes at 350°.
Cream margarine and sugar until fluffy; add corn syrup and salt. Add eggs, one at a time, beating well after each addition. Stir in pecans and vanilla. Pour into pie shell and bake at 350° for 45 to 50 minutes.
Combine both flours, sugar, salt, raisins and soda in bowl. Add liquid, mix and put in 2 greased bread pans and bake at 350° for about 45+ minutes. It is done when toothpick comes out clean. Can be frozen for later. No fat is used in this recipe. Egg substitute may be used.
Heat oven to 400°. Split open hot dog buns and spread each with 2 tablespoons pizza sauce. Cut frankfurters in half lengthwise and lay them on the buns. Top each with one or more teaspoons pizza sauce. Place the pizza pups on a baking sheet and bake 8 to 10 minutes. Top with Mozzarella cheese; bake 2 minutes more or until cheese melts. Makes 4 servings.
Sprinkle steak with meat tenderizer and cut into serving size pieces. Place in Pyrex baking dish. Mix soups and a little water into a thick sauce; pour over steak. Cover with foil and bake at 300° for about 2 to 3 hours.
Preheat oven to 375°. Brown ground beef; drain. Stir in salt, beans, sauce, sugar and onion; heat until bubbly. Pour into 2-quart casserole dish. Cut biscuits in half to form 1/2 circles. Put cut side down around edge of casserole. Sprinkle with cheese. Bake for 25 to 30 minutes at 375°. Serves 4 to 6.
Bake cake according to directions; cool. Cut into squares. Line trifle bowl. Add layers of cooked chocolate pudding, whipped topping and Krackel alternating with the cake. Whipped topping should form "ribbons" visible from outside the bowl. Chill and serve.
Cream sugar and butter until fluffy. Blend in milk and flavoring. Stir in flour, cherries and nuts. Form dough into three seven-inch rolls. Roll in coconut to coat outside or stir coconut into dough instead of using it as a coating. Chill thoroughly.
Combine all ingredients into a casserole dish. Cook in oven for 45 minutes to 1 hour.
Cook Karo and brown sugar until bubbles, then add peanut butter and Rice Krispies. Beat together and press mixture in square pan.
Slowly cook ribs in frying pan until well done. Cook sausage in same frying pan until fully cooked, then make meat balls out of hamburger and fry until done. Mix meat in a large pot with sauce on low heat for 3 hours. It's even better the next day or as lasagna.
Mix all together well. Pour 1 cup batter in pans. Bake 20 minutes at 375°. Put in between each layer old fashioned dried apples.
In a skillet, brown ground beef and onions. Drain. Transfer meat and onion mixture to a large pot. Add Chili-O mix, stewed tomatoes and beans. Salt and pepper to taste. Cook at medium heat for approximately 45 minutes. Serves 8 to 10 people.
Use tomatoes held at room temperature until fully ripe. Core tomatoes. Cut in wedges (makes about 2 cups); set aside. Cook pasta according to directions until tender, but firm, about 10 minutes; drain. Rinse with cold water; drain well.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes. Turn down heat and stir in cans of beef vegetable soup. Stir well. Ready to serve.
Cook water, sugar and cornstarch in boiler until thickened. Add a few drops of red food coloring and 3 tablespoons of dry strawberry jello. Pour over large, fresh strawberries that have been stacked in baked pie shell. Chill overnight. When ready to serve, top with Cool Whip.
Cook cabbage leaves in boiling water for 5 minutes. Drain. Mix next 9 ingredients in a bowl. Spread out cabbage leaves and then spoon mixture onto the leaves (this is enough to make 8 rolls). Roll the leaves up to enclose the filling. Put the rolls on the tomatoes in skillet. Simmer for 45 minutes, covered.
Add 1 cup boiling water to package of jello. Let cool. Add remaining ingredients. Mix well. Refrigerate.
Thaw both packages of broccoli and drain off water. Mix all ingredients, except cheese, together. Spread in greased casserole dish. Top with grated cheese and bake at 325° until it bubbles.
Boil tea bags in 2 to 3 cups of water for about 20 minutes. Take bags out of tea and add sugar and mix. Add enough water to make 1 gallon; refrigerate.
Melt butter in saucepan and mix in cheese, sour cream and onions. Add potatoes. Stir quickly together. Pour in baking dish and bake at 350° for 45 minutes.
Preheat oven to 350°. Grease cookie sheet. Combine Crisco, sugar, brown sugar, milk and vanilla in a large bowl. Beat at low speed until blended. Add eggs and beat at medium speed until blended. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Stir in oats, cornflakes, chocolate chips, nuts and coconut. Using a 1/4 cup measuring cup, which is filled and leveled off with a knife, drop mixture onto cookie sheet 3-inches apart. Bake for 13 to 15 minutes or until lightly browned around the edges but still slightly soft in the center. Cool 3 minutes on cookie sheet before removing to rack with a wide, thin pancake turner. Makes 2 to 2 1/2 dozen cookies.
Combine and refrigerate the brown sugar and ketchup. Wrap 1/3 piece of bacon around water chestnut and secure with toothpick. Bake in 300° oven for 1 hour. Pour refrigerated sauce over appetizers. Bake in 300° oven for 1 hour more.
Melt margarine over medium heat. Add lemon juice. Remove head. Place trout in 9 x 13-inch baking pan; pour margarine mixture over trout. Bake 15 minutes at 325°. Remove from oven; baste trout with margarine mixture. Bake another 10 to 15 minutes. Yields 4 servings.
Mix pudding and milk in mixing bowl until smooth. Add Eagle Brand milk and softened cream cheese. Stir in Cool Whip and sliced bananas. Add 1 layer cookies and 1 layer of pudding until all cookies have been used.
Place walnuts in a pan; bake at 350° for 8 to 10 minutes or until lightly toasted. Cool. Beat margarine at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Then add egg substitute, beating well. Combine flour and next 3 ingredients; add to margarine mixture alternately with sour cream alternative, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and walnuts. Combine 1/4 cup sugar and cinnamon; fold half of mixture into cake batter. Spoon batter into a 9-inch square pan coated with cooking spray and sprinkle with remaining sugar mixture. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes. Remove from pan; invert and cool on wire rack.
Drain juice from pineapple. Blend pineapple, lemon juice and Cool Whip together. Pour in graham cracker pie crusts. You may freeze and serve at later time if desired.