HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake according to directions on box. Remove from oven. While hot, punch holes in cake with straw. Pour onto hot cake the Eagle Brand milk and ice cream topping. Let cool. Cover with Cool Whip and garnish with crushed Heath bar.
Rinse chicken and remove skin if desired. Combine remaining ingredients in bowl. Add chicken and marinate in refrigerator 30 minutes or longer. Drain chicken from marinade, saving marinade. Place chicken on hot broiler rack or barbecue. Broil chicken for 30 to 35 minutes or until cooked through, turning and basting with marinade 3 to 4 times during cooking. Add onion rings from marinade during last 10 minutes of broiling time. Serve chicken garnished with lemon wedges (optional).
Combine all the ingredients in a heavy skillet and cook until all the liquid is dissolved, stirring constantly. When liquid turns to sugar, pour on cookie sheet sprayed with Pam. Let cool and store in an airtight container.
Mix all ingredients except vanilla. Cook until thick, then add vanilla. Beat the 2 egg whites. Pour pudding mixture into a baked pie crust. Add beaten egg whites. Brown in moderate oven.
Mix all ingredients together and store in canister until needed. Use 1/3 cup in 1 cup boiling water.
Mix potatoes, onion, pork and caraway seed. Spoon mixture into pie crust. Place top crust on. Cut slits in top crust. Bake at 400° for about 45 minutes or until golden brown crust.
In a large skillet, cook the onion in the butter over moderate low heat, stirring, until it is softened, stir in the ham, corned beef and the garlic; cook the mixture, stirring for 1 minute. Stir in 6 tablespoons flour and cook the mixture over moderate heat, stirring for 3 minutes. Stir in the kraut, parsley, and broth; cook the mixture, stirring for 3 minutes or until it is thickened and pastelike. Spread the mixture on a platter and chill it for 3 hours, or until it is cold.
Heat first 4 ingredients until dissolved. Bring to a rolling boil. Cook for 2 minutes. Set off heat. Add vanilla and beat until right consistency to spread.
Combine first 5 ingredients and all spices; mix well. Pour into a greased 9 x 13 pan. Sprinkle cake mix on top and fold/cut through batter (incorporate fairly well). Sprinkle nuts on top. Drizzle melted butter over top. Bake at 350° for 45 to 60 minutes. Good warm or cold and also with whipped topping.
Mix all ingredients. Pour in freezer and finish filling with whole milk. A few drops of red food coloring can be used to make a deeper color or use strawberry soda. Fill to 3 inches of top of can. Makes 1 gallon.
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand about 5 minutes. Combine remaining sugar, salt, butter and shortening in large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed with electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
For meat sauce, in a frying pan, heat corn oil over medium heat. Add ground beef, onion and garlic powder. Cook for about 18 minutes, or until browned. In blender, place 1 can tomatoes; blend on high speed for 30 seconds, until finely chopped. Add to beef mixture. Stir in tomato paste, sugar, salt, oregano and pepper; bring to a boil. Set aside until needed.
Brown ground beef and drain. Mix can of chili, can of Ro-Tel and 1 can water. heat the Ro-Tel and chili in a pan. Chop the onion and bell pepper. Shred the cheese. Grease a long casserole dish. Place a tablespoon or more of meat in the middle of tortilla, then sprinkle some cheese, onion and pepper. Then roll it up. Place seam side down in the pan. Do all tortillas this way. Then pour chili and Ro-Tel mixture on top. Sprinkle more cheese and onion on top. Bake at 350° for 25 minutes.
Mix all ingredients until well blended. Spread into 8-inch pie plate; cover. Refrigerate at least 1 hour. Serve as a dip with Triscuits crackers.
Toss potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and salt. Press in bottom and up the sides of baking dish. Bake in a 350° oven for 20 minutes.
Arrange artichoke hearts in baking dish (that has been sprayed with Pam). Put shrimp over the artichokes. Saute the mushrooms and put on top of the shrimp. Make a thick cream sauce that the Worcestershire and sherry has been added to. Put cream sauce over the top of the casserole. Put Parmesan cheese on top. Bake 30 minutes at 350°.
Combine all ingredients and pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix flour and baking soda (set aside). Cream butter and sugars. Beat in eggs and add vanilla. Blend in flour mixture; add cereal. Drop by spoonfuls onto cookie sheet. Bake at 350° for 12 to 14 minutes. Yield: 4 dozen.
In a large skillet, saute shrimp and garlic in olive oil just until shrimp are pink and opaque. (Do not overcook shrimp.) Add grated lemon peel; set aside.
Dot casserole with 1/2 stick butter. Line dish with 1/2 bag stuffing. Mix all other ingredients together. Pour over stuffing. Top with the rest of the stuffing and dot with remaining butter. Bake at 350 degrees for 45 minutes. Serve hot.
Toss greens with crumbled blue cheese and Balsamic Vinaigrette. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy pecans. Serve immediately. Makes 8 servings.
Beat egg whites stiff; set aside. Combine sugar, milk and yolks. Mix dry ingredients, add to yolks, milk and sugar. Add butter and 1 teaspoon vanilla. Beat until smooth. Fold in egg whites.
Slice cabbage. Combine all other ingredients; bring to boil. Pour over cabbage and toss. This will stay crisp for several days.
Saute tenderloin in butter; add Worcestershire sauce, garlic salt, green onions, mushrooms and parsley and add Parmesan cheese last. Serve on bed of fresh spinach with Bleu cheese dressing on the side. Also may be garnished with more cheese and black olives.
Drain vegetables and mix together in a bowl. Mix liquid ingredients and pour over vegetables. Let sit overnight before serving.
Combine all ingredients. Chill. Serve with celery sticks or cucumber slices.
Saute onion and green pepper. Set aside. Cook the bacon. In a large casserole, pour in the baked beans. Add the rest of the ingredients. Cover and bake at 325° for 3 hours. Remove cover and bake 30 minutes more.
In a medium saucepan, combine orange juice, brown sugar, cornstarch, ginger and nutmeg. Blend well; stir in carrots. Cook over medium heat until thickened, stirring constantly. Sprinkle with parsley. Makes 4 servings.
Mix ingredients. Press evenly against bottom and sides of well-greased spring-form pan. Refrigerate 15 minutes. Preheat oven to 350°.
Melt margarine, chocolate chips and peanut butter. Pour this mixture over Crispix cereal. Stir to coat evenly. Place in brown paper bag with powdered sugar and shake well. Serve in "new" dog dish.
Combine flour, cornmeal and lemon-pepper and set aside. Beat eggs in another bowl and set aside. Dip filets in eggs and then in flour mixture until well coated; you may dip twice. Melt butter in a large skillet (electric skillets work great). Add 2 to 4 filets at a time. Cook, turning until brown on both sides.
Brown meat and onion. Cook and drain macaroni. Mix meat and macaroni and put in casserole. Combine large can tomato sauce with water and seasonings. Pour over mixture; put cheese on top. Add pepperoni slices and 8 ounce can of tomato sauce. Bake 15 to 20 minutes at 375°.
Combine ingredients and spread on English muffins. Cut into quarters. Place under broiler until heated.
Chop onions and dice celery. Brown meat, onions and celery in tablespoon of shortening. Mix with balance of ingredients. Bake at 350° for 1 hour. Makes 10 servings.
Preheat oven to 400°. Lightly spray an 8-inch square cake pan with vegetable oil spray.
Saute asparagus in small amount of olive oil. Add eggs; scramble. Add shredded cheese and bacon bits just before removing from skillet.
Grease and flour 10-inch Bundt tube pan. In a large bowl, combine eggs and water. Add remaining ingredients; by hand, stir until combined. Pour into prepared pan. Bake at 350° for 80 to 90 minutes. Cool 15 minutes; invert on cooling rack. Cool completely. Wrap in foil and store in refrigerator.
Mix cinnamon in pie filling. Cream sugar and margarine. Add eggs; mix well. Add flour, milk, baking powder and salt. Mix well. Pour into greased 9 x 13-inch baking pan 1/2 of batter. Spoon 1/2 apple pie filling over batter. Repeat with remaining batter and pie filling. Sprinkle brown sugar and nuts on top. Drizzle with melted butter. Bake at 350° for 45 minutes. Cool for 20 minutes.
Boil for 2 minutes the crushed berries and 1 cup water. Strain mixture, keeping liquid. Add to liquid the sugar and cornstarch; boil. Stir constantly until thick and bubbly. Add food coloring. Place a small amount of mixture on pie crust. Fill crust with 1 1/2 cup berries and 1/2 of the liquid, then the remaining berries and finally the rest of the liquid. Chill and serve with whipped topping.
Mix first 6 ingredients well. Heat last 3 ingredients to 120° to 130°. Add the liquid ingredients to 2 cups of the flour (margarine does not need to be melted). Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 30 minutes. Punch down. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with short side, roll up tightly, pressing dough into roll with each turn. Pinch ends to seal. Place in greased pan; let rise until double. Bake at 375° for 35 to 40 minutes, until loaves sound hollow when tapped.
Put bread in buttered pan; top with raisins and coconut. Mix eggs, sugar, vanilla and milk. Pour this over the bread cubes and raisins; if not moist enough, add more milk. Bread should be nice and juicy. Sprinkle with nutmeg. Bake at 350° for 45 minutes or until firm.
Pack clean dry cucumbers in 1/2-gallon jar. Fill with vinegar. Add salt. Let stand at least 6 weeks. Slice and put a layer of cukes and a layer of sugar. Can be left in vinegar as long as a year. Don't let vinegar go in the jar as you slice. Use spices, if desired.
Line bottom of baked pie shell with fresh fruit. Beat in mixing bowl the yogurt, cottage cheese, honey and vanilla.
Cut meat into 1 or 2-inch cubes. In a Ziploc bag, put flour, salt and pepper. Put cubed meat in bag and shake. Take meat from bag and place in skillet (electric) on 350° with 3 tablespoons oil. Brown on all sides of meat. Add onion to meat until the onion becomes transparent. Cook for about 20 minutes on low heat. Add bell pepper and mushrooms; stir for a few minutes. Add tomato soup and stir and let cook on simmer 30 minutes.
Combine all ingredients except orange slices in a saucepan. Bring to a boil and simmer 15 minutes. Remove cloves and cinnamon sticks. Serve hot. Float orange slices on top.
Cream shortening and sugar; add eggs, flour, baking powder and salt. Add vanilla. Mix well and divide dough into thirds. Leave one section of dough plain; shape into a long roll the diameter of a half dollar. To 1/3 dough add cinnamon and nutmeg. Shape into roll. To other 1/3 you may add butterscotch chips, chopped nuts, dates, coconut, M&M's or anything the kids like. Shape, chill and store in fridge. Slice and bake as needed. Sprinkle with powdered sugar while warm.
Cut wedge section in banana. Remove wedge. Place marshmallows and chocolate chips in hollow in banana. Cover marshmallow and chips with peeled back section of banana skin. Wrap in foil. Place in coals until chocolate and marshmallow are heated.
Steam cauliflower until tender. Mix mayonnaise, mustard and horseradish. Frost cauliflower with mixture. Place into baking dish. Sprinkle with crumbs and cheese. Bake at 400° for 20 minutes. Place on serving dish.
Melt the chocolate bar and half the syrup over hot water. Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Add chocolate mixture and the rest of the syrup. Add the flour, buttermilk mixed with soda, vanilla and nuts. Beat well. Bake in a greased and floured tube pan at 300° for 1 1/2 hours.
Take chicken off bones and cut into pieces. In large bowl, mix chicken, Ro-tel, soups, onion and green pepper. In 9 X 13 pan, put a layer of tortillas on bottom, then 1/2 chicken mixture and 1/2 the cheese. Repeat layers. Bake at 350° for 40 minutes or in microwave on high for 20 minutes. Serve immediately. Top with Dorito chips, if desired.
Sift together, in an ungreased baking pan, all dry ingredients. Make 3 holes in dry ingredient mixture. In 1st hole add vinegar. In 2nd hole add vanilla. In 3rd hole add oil. Pour cold water over all and stir well.
Mix thoroughly the meat and rice with the other ingredients (except cabbage leaves, water, shortening and catsup). Soak cabbage leaves in hot water about 10 minutes.
Brown meat with onions and celery; drain fat. Add soups. Add a little milk if more moisture is desired. Add mushrooms.
Combine all the ingredients, except chicken and bread crumbs. Place chicken to coat and marinate in mixture overnight in refrigerator.
In a large skillet saute onions in margarine until tender (about 12 minutes). In a bowl combine the soup, milk, pepper and 2 cups cheese. Stir in onions. Transfer to a greased 2 quart baking dish. Sprinkle with remaining cheese. Brush bread slices with melted margarine on one side. Arrange buttered side up over cheese. Bake uncovered at 350 degrees for 25 to 30 minutes or until bubbly. If desired, broil 4 to 6 inches from heat until bread is golden brown. Let stand for 5 minutes before serving.
Brown ground chuck and onion. Drain. Add Prego sauce. Simmer 5 minutes. Cook rotini noodles. Drain and add to sauce. Put layer of 1/2 of the mixture in a 13 x 9-inch baking dish, then layer of pepperoni, layer of Mozzarella, layer of Cheddar and repeat layers. Bake 25 minutes at 350°.
Dissolve Jell-O and sugar in about a quart of hot water. Cool and add juices and more sugar if desired. Add ice cubes and ginger ale before serving.
Cook egg noodles in salt water until tender. Drain and set aside. Cook chicken in salt water until tender. Remove meat from bone and cut in small pieces. Mix all ingredients together and pour into 2 quart casserole. Top with buttered cracker crumbs. Bake in a 325° oven until hot.
Mix ingredients. If batter is too thin, add a little more flour. Stir and drop by spoonfuls in hot grease. Drain on paper towel.
Brown onion, celery and green pepper in a little butter. Add salted beef and brown. Add soups and milk, blended with mayonnaise. Cook noodles which have been chopped. Place combined ingredients in a greased casserole and top with chopped cashews. Bake at 350° for 1 hour. Yields 6 to 8 servings.
Roll out biscuits on cookie sheet (individually). Brown ground beef, drain grease. Pour meat over biscuits. Pour tomato sauce over meat, then top with cheese. Bake at 350° for 30 to 35 minutes.
Brown hamburger. Add tomatoes and 1 quart water. Add vegetables. Cut into bite-size pieces; add water to cover vegetables. Cook until tender. Add 4 cubes of bouillon (beef).
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Add almond extract. Stir in peaches; mix well. Pour into greased and floured 10-inch tube pan. Bake 1 1/2 hours. Cool 15 minutes before removing from pan.
Put all ingredients in covered casserole. Bake at 325° for about 1 hour. Mushrooms may be added. Very good with chicken or beef.
Combine cake mix, pie filling, extract and eggs in a large bowl. Pour into greased 10 x 15 pan. Bake at 350° for 25 minutes.
Mix these thoroughly and add tears of joy and sorrow and sympathy for others. Fold in 4 cups of prayer and faith to lighten the texture to a great height of Christian living. Bake well with the heat of human kindness. Serve with a smile.
Cream shortening and sugars. Add egg and vanilla. Mix well. Combine dry ingredients. Add to creamed mixture. Drop by teaspoon on greased cookie sheet. Bake at 375° for 12 minutes.
Marinate roast in dressing overnight in refrigerator. Bake at 325 degrees for 2 to 2 1/2 hours or until done.
Mix above ingredients well. Cut potatoes in large strips and coat with mixture. Place in a shallow pan and pour 1 stick melted margarine over potatoes. Bake at 400° for 30 to 40 minutes. Do not peel potatoes.
In an electric skillet, combine sugar, butter and evaporated milk. Set heat at 280°. Bring mixture to a boil. Boil 5 minutes, stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla. Stir until blended well. Pour into an 8-inch square pan. Cool. Cut into pieces. Makes 2 pounds.
Brown hamburger in a large skillet. Add Franco-American spaghetti and cook until heated through. Do not drain hamburger or it won't be properly greasy. Burn on pan if you want; that will only improve the flavor. Serve with buttered Wonder bread.
Soften cream cheese. Add salad dressing, mixing until well blended. Stir in fruit and sugar. Fold in marshmallows and Cool Whip. Pour into 9 x 5-inch loaf pan. Freeze. Serves 10 to 13.
Mix flour, shortening, milk and baking powder together and roll out thin. Spread with fruit, roll and cut like cinnamon rolls. Melt one stick oleo in pan and place cut rolls in pan. Boil together sugar and water, pour liquid over rolls. Sugar can be sprinkled over top for glaze. Bake at 375° until done.
Crush graham crackers. Add sugar, shortening and salt. Press into greased 7 x 11-inch pan. Bake at 350° for 10 minutes. Cool. Mix all other ingredients and pour over crust. Cook 20 to 25 minutes.
Sift together flour, soda, cinnamon, salt and sugar; set aside. Mix together eggs, oil and pumpkin. Blend in flour mixture to the pumpkin mixture. Beat well. Pour into a well-greased cake pan. Bake about 1 hour at 350° (baking time will vary depending on size of pan). Put cream cheese icing on cool cake.
Brown beef and onions in a big pot. Drain excess fat. Add water and taco mix. Stir over medium heat while adding remaining ingredients. Let simmer 45 minutes to an hour to blend flavors.
Mix sugar, shortening, eggs and vanilla until fluffy. Blend flour, then oats with shortening mixture. Shape into rolls. Wrap into waxed paper. Freeze and use as wanted. Slice whole frozen. Bake 12 minutes or until browned at 400°.
Mix well and press in tin. Chill one hour. (Can use ready made crust.)
Scrub potatoes and cook in boiling, salted water until tender; cool. Peel and grate coarsely. Put soup and butter in a pan and heat it until the butter melts. Add the other ingredients and add to the potatoes. Mix thoroughly. Turn into buttered 9 x 13-inch pan. Smooth top.
Scoop out inside of bread. Save top part of bread. They should resemble a pot. Mix cream cheese, sharp cheese, beef and onions. Divide this mixture evenly and place inside of the bread. Place filled bread on a jellyroll pan. The top portions of bread is used as a lid over the mixture. Bake at 325° for 1 hour. Serve with crackers.
Preheat oven to 375°. Wash blueberries; drain on paper towels.
Mix meats thoroughly; add onion, celery and seasonings. Soak bread cubes in milk; add eggs and Worcestershire sauce. Beat with rotary beater. Combine meat and egg mixture and form in loaf; place in baking pan. Bake at 350° about 1 hour. Makes 8 to 10 servings.
Allow butter or margarine and cheese to soften, then cream together. Add sugar and cream again. To the mixture add 1 cup flour, then 3 eggs. Stir well. Add 1 cup flour, then 3 eggs. Stir well again. Add remaining cup of flour and mix. (You begin and end with flour.) Add vanilla; stir well and pour into greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes.
Place chicken in bottom of 8 x 11-inch baking dish. Stir together soup, sour cream and lemon juice. Pour over chicken. Crush Ritz crackers and mix with poppy seed. Sprinkle on top of soup mixture. Drizzle with butter. Bake, uncovered, at 350° for 25 to 30 minutes.
Put all ingredients in blender and blend 3 minutes. Pour into greased and floured 9-inch pie pan. Bake 45 minutes in a 350° oven.
Spray 13 x 9 x 2 inch pan with cooking spray. Spread nuts and coconut in the pan. Mix cake mix as directed on package and pour over nuts and coconut.
Mix together all ingredients thoroughly and pour into a greased Bundt pan. Bake at 350° for 35 minutes or until done.
Mix sugar, syrup and water; bring to boil to soft ball stage (234°). Add peanuts and oleo. Then cook to hard crack stage (295°). Then add salt. Remove from heat and add soda. Spread on large cookie sheet. Let cool. Makes about 4 pounds.
Lay out a sheet of wax paper. Cover with brown sugar. Batter both sides of bacon. Lay out flat in an iron skillet. Put oven at 350°. Cook in skillet in the oven for 20 minutes. When done, lay out flat on another piece of wax paper until cool. Can cook eggs in drippings.
Stir flour, soda, baking powder, cinnamon, nutmeg, cloves and salt together. Beat butter, sugar and eggs until fluffy. Stir with flour mixture alternating with applesauce, beginning and ending with flour mixture. Fold in walnuts and raisins. Bake in tube pan at 350° for 1 hour, 10 minutes. Cool cake in pan for 10 minutes. Remove from pan and cool to room temperature. Spoon glaze made of confectioners sugar and apple juice over top of cake.
Combine olive oil, lemon juice, salt, oregano and pepper in large shallow baking dish. Add lamb chops; turn to coat both sides with marinade. Cover and marinate for 3 to 4 hours in refrigerator. Melt Crisco in large heavy skillet over medium heat. Put chops in skillet. Cook until meat is tender and browned.
Mix first 3 ingredients until fluffy. Combine oatmeal, flour, baking powder and salt. Mix in remaining ingredients. Roll into 1-inch balls. Place on ungreased cookie sheet. Press into 2 1/2-inch cookies. Bake 11 minutes at 350°.
Cut chicken breasts; place in bottom of pan. Mix soups and sour cream in pan. Pour over chicken. Crush crackers over this. Melt margarine; drizzle this over crackers. Sprinkle poppy seed over top. Bake at 350° for 35 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake in preheated oven at 450° for 10 minutes. Reduce heat to 350° and bake about 40 minutes.
Cook carrots, covered, in a small amount of water for 10 to 12 minutes or until tender. Remove from heat and drain. Melt butter in a heavy saucepan over low heat; add flour, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard, salt and pepper. Add carrots to sauce and heat. Spoon into serving dish. Sprinkle with chives. Yield: 4 servings.
Combine sugar, margarine and water in a saucepan and heat to dissolve sugar. Preheat oven to 350°. Put about 1/4 cup apple pie filling onto each tortilla; roll. Place seam side down in a greased 9 x 12-inch baking dish. Pour heated sugar mixture over tortillas. Bake 20 minutes. Turn tortillas with seam side up. Bake another 20 minutes. Serve with a dip of vanilla ice cream on top if desired.
Place sugar in 1 gallon container. While tea is still hot, pour over sugar and mix well. Add juices and mix. Fill container with enough water to make 1 gallon. (More or less sugar may be used depending upon your taste.)
Cook steak strips and onion with oil until done and drain. Add seasoning sauce, soup, salt and pepper. Stir until thick. Add sour cream. Serve over cooked noodles or rice.
Melt chocolate; stir in nuts and shoestring potatoes. Mix thoroughly. Spread on wax paper. Refrigerate. When cooled, break into pieces.
Mix all ingredients thoroughly and pour into baking dish. Apply 1 cup crushed potato chips on top. Bake uncovered for 1 hour at 325°.
Combine first 6 ingredients in a large bowl; let stand for 30 minutes to allow flavors to blend. Add remaining ingredients and toss gently. Refrigerate for a couple of hours before serving. Serve on lettuce leaves. Makes 10 to 12 servings.