HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding as directed on box. Mix with cake mix. Pour into 9 x 13-inch pan and cover with topping mix. Bake at 350° for 30 minutes.
Peel half of the zucchini. Saute onion in oleo. Combine zucchini, onion and chicken broth. Cook together 30 minutes or until soft. Season to taste. Blend in blender. Add about 1/2 cup milk. May freeze before adding milk.
To assemble the desserts, coarsely crumble 1 1/2 ladyfingers into the bottom of each of six (10 oz.) balloon wine glasses. Top the ladyfingers with 1 tablespoon of the coffee mixture, and 1/4 cup of the custard. Repeat the layers. Then sift a little cocoa over the top of each dessert. Cover the desserts and refrigerate for at least 2 hours. If desired, top each serving with 2 tablespoons of the whipped topping just before serving.
Peel and slice potatoes in bottom of well-greased 2-inch deep casserole dish. Salt and pepper to taste. Add layer of carrots and celery and then beans. Brown onion and ground beef. Put on top then add tomato soup. Cover and bake at 350° for 1 1/2 hours. Uncover and let brown the last 15 minutes.
Cook all ingredients together for about 10 minutes until it thickens. Cool and place in cooked pie shell. Top with real or lite whipped cream. Cook on low fire and stir continuously.
Sift flour; measure. Add baking powder, salt, soda, ginger and cinnamon. Sift again. Combine melted shortening, molasses and warm water. Add well beaten egg and blend well. Add the dry ingredients and mix thoroughly. Chill. Roll out on a lightly floured board to 1/3-inch thickness and cut with a round cookie cutter. Place on a greased baking sheet. Bake in a moderate oven (350°) for 15 to 18 minutes. Makes 2 1/2 dozen 2 1/2-inch cookies.
Separate onion into rings and place in ice water in refrigerator for 1 hour. Mix together flour, oil, egg and water in a bowl. Beat egg white until stiff. Fold egg white into flour mixture. Coat onion rings by dipping into mixture, then drop rings into hot Crisco. Fry until golden brown. Salt, if desired.
Cut 2-inch hole in center of bread. Melt butter in skillet. Fry bread in skillet until golden brown. Turn bread over and break egg into center hole. Reduce heat and cook to desired doneness. Salt and pepper. May flip bread over if desired.
Sift flour and cocoa together; add sugar and salt. Add to beaten egg. Add vanilla. Fold in nuts and melted butter. Pour into pie crust. Bake for 20 minutes at 400°. Serve with whipped cream or peppermint ice cream. Yield: 6 servings.
Brown pork chops on one side. Remove chops as they brown; reserve drippings. Place half of potatoes in greased 9 x 13 pan. Top with cheese slices and then the remaining potatoes. Place pork chops, brown side up, on potatoes. Sprinkle with salt and pepper. Cook onions in skillet until tender. Add soup and milk. Heat and pour over pork chops. Cover with foil. Bake at 350° for 1 1/2 hours.
Cook pudding as directed on package. Cool, stirring once or twice. Stir in dry cake mix and blend well. Pour into greased 9 x 13-inch pan. Sprinkle chocolate chips and nuts evenly over the top. Bake at 350° until done.
Melt butter in pan, add sugar and mix well. Add pretzels and mix well. (Keep 1 cup for topping.) Put remainder in long casserole dish. Fold cream cheese, powdered sugar and Dream Whip together, spread half of mixture on pretzels; spread cherry pie filling over this and repeat.
Beat all together until light and fluffy. This goes good on a raisin cake and also on chocolate cakes.
Brown beef cubes in electric frying pan. Add tomatoes, salt and pepper, sugar and spices and simmer for 1 1/2 hours. Cook pasta separately and drain. Add to first mixture. Sprinkle grated cheese on top and simmer for 10 to 12 minutes. Serve.
In a saucepan, blend sugar, corn syrup and water. Bring to a boil over high heat until mixture reaches 290°. Remove pan from heat. Allow to stand until bubbles have simmered down. Add 8 to 10 drops of cinnamon oil and red food coloring as desired. Dip apples on sticks in mixture; allow to cool on cookie sheet sprayed with Pam.
Melt oleo. Add graham crackers, peanut butter and powdered sugar. Press in 9 x 13-inch pan. Melt chocolate chips and pour over mixture. Refrigerate.
Bake sweet potatoes in microwave oven. Then peel and mash. Combine sweet potatoes with other main ingredients with hand mixer or food processor. Put in greased casserole dish. Bake at 400° until no longer soupy (approximately 1 hour, but depends on amount of mashed potatoes).
Cook noodles until tender and drain. Melt butter in saucepan; add onion and cook until clear. Blend flour, mustard and salt; add to butter and cook, stirring constantly, until thickened. Remove from heat. Blend in lemon juice and fold in cottage cheese. Combine with drained noodles. Pour mixture into a greased 2-quart casserole dish. Sprinkle grated Cheddar cheese over top and bake for 30 minutes in a 350° oven. Place under broiler just long enough to brown the cheese on top.
Combine all ingredients. Place in a well-greased 1-quart casserole. Bake at 350° for 90 minutes, or until firm.
Preheat oven to 350°. Put all ingredients in blender in order given. Blend at high speed for 15 seconds. Pour into a greased 9-inch pie pan. Bake for 35 to 40 minutes. Do not make a crust.
Combine first 9 ingredients in a large mixing bowl; mix well. Press dough into a lightly greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Remove from oven and sprinkle with chocolate morsels. Let stand until chocolate melts; spread evenly.
Rinse and drain all beans. Combine all beans, onions and green peppers in large bowl. Combine salsa, salad dressing and salt. Add to bean mixture. Stir lightly and chill. Cover 4 to 24 hours, stirring often. Stir in tomato just before serving. Serves 10 to 12 people.
Combine water, potatoes, onion and garlic in large pot. Cook on high heat for 15 minutes. Lower heat. Add cabbage, tomatoes, salt and pepper. Cook 10 minutes. Add catfish. Cook 15 minutes. Remove from heat. Serve over rice. Makes 6 servings.
Grease baking dish. Break apart hash browns. Brown onion. Mix potatoes, sour cream, onion and Cheddar cheese. Spread in baking dish. Cut margarine into tablespoon slices and place on top. Bake at 350° for 1 hour, until golden brown.
Shred cabbage and carrots. Chop apples- 1 red and 1 green. Cut seedless grapes in half.
Heat griddle slowly while mixing batter. Beat egg well, then beat in rest of ingredients until smooth. Spoon onto hot griddle. Makes 16.
Mix well the first 4 ingredients. Mix together and stir in remaining ingredients. Chill dough in refrigerator. Roll into balls. Dip each one into sugar. Place sugared top up on greased cookie sheet. Sprinkle each cookie with 2 or 3 drops of water. Bake until set, but not hard, for 10 to 15 minutes at 375°.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. In a medium bowl, stir together dry cake mix, butter and nuts. Press mixture evenly in bottom of pan.
Saute onion in oil until soft. Add canned tomatoes and diced potato. Cook until tender, approximately 20 minutes. Add creamed corn and heat until hot. Serve with crackers.
Bring water to a boil in sauce pan. Stir in margarine until melted; remove from heat. Add flour and salt; mix well. Knead lightly on floured surface. Roll 1/4 at a time to 1/8-inch thickness on lightly floured surface. Cut into 1 inch squares. Bring broth to a boil in large sauce pan. Drop dumplings into boiling broth. Simmer for 20 minutes or until dumplings are tender. Yield: 8 servings.
Set aside 2/3 cup of the pineapple juice. Add remaining pineapple juice to unsweetened orange juice to equal 1 cup. In medium saucepan, combine the sugar, flour and pineapple/orange juice. Bring mixture to a boil, then stir for 1 minute or until mixture reaches pudding consistency. Remove from heat, then fold in drained, crushed pineapple.
Cream shortening and sugars; add eggs, vanilla and sour milk. Blend. Mix dry ingredients and blend with creamed mixture. Stir in zucchini. Pour into greased and floured 9x13 inch pan. Sprinkle with chips and nuts. Bake at 325 degrees for 45 minutes.
Cream oleo and sugar. Add remaining ingredients and mix well. Roll into small balls or twist into half moons. Bake at 350° until done or brown on bottom. Cool completely. Roll in powdered sugar. Warm cookies will cause sugar to melt.
Mix all ingredients together; pat out and cut with biscuit cutter. Bake at 400° to 450° until brown.
Simmer raisins and water 3 minutes. Cool, but do not drain. Cream shortening and sugar. Add eggs. Stir in raisin mixture and vanilla. Sift all dry ingredients together; add to cream mixture. Mix well. Add nuts and chips. Drop on greased cookie sheet and bake at 375° for 12 to 15 minutes.
Measure flour into a bowl. Make a well in the center and add egg yolks, egg and salt. With hands, mix egg into flour. Add water 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.) Turn dough onto well-floured cloth covered board. Knead until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide dough into 4 equal parts. Roll dough, 1 part at a time, into paper thin rectangle, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin. Cut dough crosswise into 1/8-inch strips for narrow noodles and 1/4-inch strips for wide. Shake out strips and place on towel to dry, about 2 hours. When dry, cook in 3 quarts boiling salted water about 12 to 15 minutes or until tender. Drain. Serve with favorite spaghetti sauce. Makes about 10 ounces (6 cups)
Combine oats, Karo, brown sugar, vanilla and margarine; pat into a 13 x 9 x 2-inch pan. Bake for 10 minutes at 375°. Melt chocolate chips and peanut butter together; spread over hot bars.
Mix in saucepan the sugar and cornstarch. Add vinegar and water. Boil 15 minutes. Add beets. Let stand 30 minutes or more. Just before serving, bring to the boiling point. Add 2 tablespoons butter. Serves 2 to 4.
In a large saucepan, heat the broth and carrot to boiling over high heat. Stir in the pasta. Cover and cook over low heat for 10 minutes.
Mix well and pour over loaf; continue baking 1 1/2 hours, basting occasionally with sauce.
Dice and fry bacon. Add onion and saute. Add kraut, tomatoes and sugar. Simmer about 1 hour. If lesser kraut flavor is desired cook faster and for a longer period of time.
Saute ground beef, onions and celery in oil until brown. Mix in bean sprouts, beef bouillon and mushrooms. Mix cornstarch with mushroom liquid until smooth and add to mixture. Cook about 10 minutes, stirring constantly, and add soy sauce. Serve over cooked rice or noodles.
Mix together and let stand overnight in refrigerator. Take out 1 hour before placing in oven. Bake 1 hour at 350°.
Preheat oven to 350°. Line a 10 x 15-inch jelly roll pan with waxed paper. Whisk together cocoa, sugar and boiling water. Cool to lukewarm.
In microwave, crumble turkey; cook until no longer pink. Drain; mash turkey with potato masher to make into fine pieces. Add all other ingredients. Serve on lettuce with grated cheese, black olives, sour cream and fresh tomatoes. Serves 8.
Melt morsels until smooth. Add nuts and noodles. Mix well. Drop by spoonfuls onto waxed paper.
Mix flour and baking powder by sifting. Beat eggs and sugar. Add flour, milk and nutmeg, reserving a little flour for rolling out. Cut in any shape and fry in hot lard.
In a small bowl, combine flour, baking powder and salt; set aside. On high speed, combine the sugar, butter and 1/2 cup cocoa until smooth. Beat in eggs and 1 1/2 teaspoons vanilla until well combined. Stir in flour gradually. Shape dough into 1-inch balls. Bake for 10 to 12 minutes at 350° on greased cookie sheet. Remove to wire rack to cool.
Place half of lettuce in deep salad bowl. Top with celery, green peppers, onion and peas, in that order. Cover with rest of lettuce. Spread mayo on top and sprinkle with cheese and bacon bits. Cover and refrigerate 24 hours before serving. Mix well and serve.
Grease a casserole dish. Alternate layers of thinly sliced raw potatoes, onions, pats of butter and a mixture of flour and milk. Repeat layers as needed. Add enough milk to barely cover potatoes. Top with strips of American cheese. Bake, uncovered, for 45 minutes to 1 hour in a 400° oven.
In a large mixing bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla. Pour into pie shell and sprinkle with chopped pecans. Bake at 425° for 15 minutes. Reduce the heat to 350°. Bake 25 more minutes. Serve with whipped cream, if desired.
Heat Broiler. Melt 1/4 cup unsalted butter in 5 quart saucepan over medium-high heat. Add 4 large white onions, halved and thinly sliced; stir to coat with butter. Cover and cook 8 minutes, stirring occasionally. Add 1 tsp. sugar, cook uncovered stirring onions until slightly golden, about 6 minutes. Add 1 Tbsp. flour, cook 1 minute longer. Stir in 3 cans condensed Beef Broth, 1 can of water and 1/4 cup red wine, cover and simmer for 5 minutes.
Slice potatoes lengthwise into quarters. Place, skin side down, in 9 x 13-inch baking dish. Mix remaining ingredients in bowl; brush over potatoes.
Mix all ingredients. Pour into baking dish. Cook in 350° oven approximately 45 minutes.
Mix first 4 ingredients. Press in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
In large bowl combine chicken, grapes, celery, oranges and almonds. In small bowl, combine mayonnaise, ReaLime, salt and nutmeg; add to chicken mixture. Mix well. Chill to blend flavors. Serve on lettuce, garnish with grapes and almonds if desired. Refrigerate leftovers.
Bring oil, sugar, vinegar, wate, salt and pepper to a boil. Let cool and pour over vegetables. Let set for 24 hours.
Pour boiling water over jello. Let cool and add remaining ingredients. Chill until firm.
Mix all ingredients, except tomato sauce and cheese, in a bowl. Mold in to a loaf pan and bake at 350° for 45 minutes. Remove from oven and top with tomato sauce and grated cheese. Bake an additional 10 to 15 minutes.
Crumble cake on bottom of glass bowl. Layer pudding and strawberries mixed with glaze to the top. Spread Cool Whip on top and chill. Makes a pretty dish with layers.
Grease glass rectangular baking pan. Spread grated cheese on bottom of dish. Dot with butter. Mix cream with seasonings. Pour half of cream over cheese. Add eggs (lightly beaten). Pour rest of cream on top. Bake at 325° for 30 minutes. Serves 6 to 8.
Mix all together thoroughly. Chill dough. Can be kept for several days. Roll in balls the size of small walnuts. Roll in mixture of cinnamon and sugar. Cook at 375° for 10 to 12 minutes.
Combine chicken, water, celery, bay leaf and salt in a 3-quart saucepan. Bring to a boil. Simmer, covered, until chicken is tender. Remove chicken from broth, cool and dice. Set aside. Strain broth. Add milk. Set aside.
Mix all ingredients, except the milk and yeast, until well blended. Mix yeast and milk together until the yeast is dissolved. Then add to the mix and knead until your hands come clean. Refrigerate overnight. When ready to use, divide dough into 7-inch balls. Roll out on floured board. Fill. Roll up and bake in 350° oven for about 30 minutes or until browned.
Cut eggplant into thin slices about 3/4 inch thick. Soak overnight in kosher salt, lemon juice and cold water. Remove from the marinade; rinse and dip in 1 cup of milk. Then lightly coat with self-rising flour. Deep fry pieces until golden brown.
Heat and stir butterscotch pieces with the water until pieces melt; cool. Cream shortening and sugar until fluffy. Add eggs 1 at a time, beating well after each. Stir in butterscotch mixture. Stir together flour, salt, soda and baking powder; add to creamed mixture alternately with buttermilk, beating with electric mixer on low speed after each addition. Pour into 2 greased and floured 9 x 1 1/2-inch layer cake pans. Bake in 375° oven for 25 to 30 minutes; cool.
Combine first 6 ingredients in a shallow container, stirring until well combined. Add chicken; cover and marinate in refrigerator 2 to 3 hours, turning once. Drain and discard marinade. Transfer chicken to rack of a shallow roasting pan, coated with cooking spray. Bake at 325° for 1 hour or until chicken is done. Cut into 2 ounce slices. Yields 14 servings at 1 slice each. Calories: 75. Exchanges: 2 lean meat.
Mix the ingredients in order. Bake at 350° for 8 to 10 minutes. Let cool and ice.
Beat together sugar and Crisco and eggs. Add warm applesauce and baking soda. Sift together flour and baking powder and cinnamon, cloves, allspice and nutmeg. Add flour mixture last. Add 1/2 box raisins and 1 cup nuts. Bake 1 hour in tube pan.
Mix pineapple juice, frozen orange juice, frozen lemonade, sugar, and water and stir until frozen juices are thawed. When ready to serve, pour in punch bowl and add chilled ginger ale, and chilled champagne. The first mixture can be made ahead of time and stored in refrigerator. The champagne can be omitted. Can make an ice mold decorated with maraschino cherries.
Dissolve jello in hot water. Cool; add thawed berries and applesauce. Pour into mold and chill.
Put all ingredients except nuts into large bowl. Let stand at room temperature for 4 to 5 hours. After cheeses are very soft and warm, mix very well by hand. Make balls size of baseballs and roll in nuts. Roll tightly in foil and close well. Can be frozen for 6 weeks or stored in refrigerator. Makes 10 to 12 balls. Let stand at room temperature 30 minutes before serving.
Combine eggs with 1/2 cup of water; mix well. Dip chicken in egg wash, then in flour to coat. Dip in egg again and then dip in breadcrumbs to coat. Fry until just browned in butter (about 5 minutes total). Take 2 envelopes of Lipton Recipe Secrets golden herb with lemon and add 2 cups of water. Mix well.
Bake biscuits and set aside. Beat eggs in a bowl. Add in rest of ingredients. Mix well. Place in baking dish (9 x 13-inch). Break biscuits into liquid mixture. Bake at 350° for 45 minutes, until brown.
Heat margarine in a 5-gallon pot. Add onion and celery; saut until lightly browned (about 5 minutes). Stir in paprika; add chicken, salt, pepper and garlic powder. Stir in water and chicken base. Cover and simmer until heated through, about 30 minutes. Put in steam table pans, two 12 x 20 x 6 x 1 and one 12 x 9 x 6. Add sour cream to each pan. Stir gently and put in oven at 250° until serving time. Ladle over parsley noodles. Do not overcook. Meat will become stringy. Makes 250 servings.
Mix first 3 ingredients together. Place in buttered casserole. Top with crushed Ritz crackers, then add melted margarine. Pour over crackers as evenly as possible. Bake 45 minutes at 350°.
Combine sugar, water and salt in saucepan, stirring until sugar is dissolved. Bring to a boil, cover tightly and boil 3 minutes. Remove cover and continue cooking until syrup takes on a rich caramel color (320°). Have peanuts spread out on a buttered shallow pan. Pour caramel syrup over the peanuts and let cool thoroughly before breaking in pieces. Makes about 1 1/2 pounds.
Cook chicken; remove skin and bones. Cut into small pieces. Place in a 13 x 9 x 2-inch pan. Mix soup and broth; bring to a boil. Mix margarine, salt, pepper, flour and buttermilk; stir to form batter. Pour over chicken the soup and broth. Spoon batter over top. Bake at 425° for 25 to 30 minutes.
Brown green pepper and onions in shortening. Add hamburger and cook until it loses its red color. Cook noodles. Add tomatoes to hamburger with Worcestershire sauce, pepper and salt. Layer noodles, hamburger and cheese. Bake 45 minutes at 350°.
Preheat skillet to medium-high heat. Use 1/8 cup of Canola cooking oil. Mix all ingredients. Add spice last to prevent it settling to the bottom of the liquid. Dip the bread, one slice at a time, into the bowl of liquid mix. Turn to make sure each slice is coated well. Cook until golden brown on each side. Stack on a plate. Sift on powdered sugar. Top with your favorite lite syrup.
Chop onions and peppers. Combine dry ingredients in a bowl. Add beaten egg, buttermilk, onions and peppers. Deep fry by the spoonful. Cook until golden brown.
Preheat the oven to 375°. If using fresh broccoli, wash and cut into spears. In a large saucepan, bring 1 inch of water to a boil. Add the broccoli and salt. Cook, covered, for 8 to 12 minutes or until crisp-tender. (Or, cook the frozen broccoli according to the package directions.) Drain the broccoli and transfer to a 2-quart rectangular or oval baking dish.
Measure 1 1/2 cups graham cracker crumbs; mix with 1/8 pound butter or margarine. Press firmly into spring-form pan on bottom and up sides a bit. Place in refrigerator to set while mixing cake.
Combine in top of double boiler (or in microwave oven) caramels and milk. Heat until caramels melt, stirring occasionally. Remove from heat. Stir in margarine, sugar and pecans.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add combined flour, baking soda and salt. Mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Makes 5 dozen.
Brown meat, then rinse in a colander under hot water. Let drain. Return meat to pan, add taco mix and follow instructions on mix package to prepare taco meat. Steam tortillas, and assemble tacos. Makes about 6 to 8 tacos.
Heat oven to 350°. Lightly grease an 11 x 7 x 1 1/2-inch baking dish. Mix the soup, milk, flour, mustard and pepper in a 3-quart saucepan until blended. Stir over medium-high heat until almost boiling. Remove from heat. Add cheese; stir until melted. Stir in egg yolks and broccoli until blended. Cool slightly. Beat egg whites until stiff peaks form; fold into broccoli mixture. Pour into prepared dish. Bake for 50 minutes, until top is golden and puffy and a knife inserted comes out clean. Makes 8 servings.
Combine flour, salt, thyme, marjoram, celery salt and pepper in plastic bag. Add a few pieces of chicken to coat at a time. Heat shortening in skillet. Fry chicken for 30 to 40 minutes without turning or lowering heat. Turn once for even browning.
Boil chicken until tender. Debone and remove skin. Shred breast meat and put back in the water. Bring to boil. Add carrots, celery and bouillon cubes, stirring for 5 minutes. Add noodles. Let boil until tender. Add salt and pepper to taste.
Heat oven to 400°. Combine all ingredients (except pecans). Stir until well mixed. Spread pecan halves on bottom of pie crust and cover with filling. Place pie in oven and immediately reduce heat to 350°. Bake for 40 to 50 minutes or until mixture is firm in center. Let cool before serving.
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Mix together flour, sugar, powder, salt and soda. Cut in shortening. Stir in orange juice, egg and peel, mixing just to moisten. Fold in cranberries and nuts. Spoon into pan. Bake 60 minutes or until toothpick comes out clean. Cool on rack for 15 minutes. Remove from pan. Cool completely. Wrap and store overnight.
In large roasting pan, toss together well, tossing occasionally for 1 hour, then toss in parsley. Preheat oven to 450°. Bake for 20 minutes, stirring halfway through until golden brown. Serves 8 to 10.
Mix all ingredients in bowl. Pour contents in a 9-inch double dish pie shell. Cook at 425 for 35 - 45 minutes.
Pour milk into blender container. Add cottage cheese and fruit spread. Cover; blend until smooth. Add pudding mix. Cover; blend until smooth. Pour pudding mixture into large bowl; gently stir in whipped topping. Pour into 8-inch pie plate; smooth top. Sprinkle with chocolate. Freeze until firm, 6 hours or overnight. Remove cheesecake from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Serves 8.
Combine margarine, sugar and curry powder. Bring to a boil. Drain fruit; arrange in 2-quart baking dish. Pour hot sauce over fruit. Garnish with cherries. Bake at 325° until it bubbles, 30 to 40 minutes. Serve hot.
Heat the oil in a large saucepan. Add the onion and garlic. Saute until translucent. Add the peppers and eggplant. Cook over medium heat for 15 minutes. Add the tomatoes, season with salt, pepper and oregano; cook until eggplant and peppers are tender, but not mushy.