HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix coconut and pecans and sprinkle over bottom of 11 x 13-inch cake pan. Mix cake well and pour over coconut and pecans. Mix sugar, cream cheese and oleo together and pour over cake mix. Bake at 350° for 45 to 55 minutes.
Fill crumb crust with ice cream. Freeze. Spread whipped cream around edge before serving.
Cook noodles; rinse and drain according to package instructions. Melt margarine, then combine it with sugar, eggs and vanilla in blender. Add sour cream and cottage cheese to cooked noodles. Add mixture from blender; stir well. Pour into greased 9-inch square baking dish. Bake in a 350° oven for approximately 1 hour. Serves 6 or more.
Mix corn, cream, milk, sugar and seasonings. Cook 5 minutes. Mix 2 tablespoons butter and the flour; add slowly to cooked mixture, stirring until thickened. Serve.
Beat shortening and sugar until fluffy. Add eggs; beat. Sift together the dry ingredients. Gradually add to shortening mixture. Mix. Stir in mincemeat. Drop by rounded teaspoonful 2 inches apart onto greased cookie sheets. Bake at 375° for 8 to 10 minutes. Cool.
Heat oven to 200°. Put popcorn in ungreased large pan. Mix together butter, corn syrup and sugar. Heat until bubbly. Cook 5 minutes. Stir in soda. (Mixture will become foamy.) Pour over corn and stir. Bake in 200° oven 1 hour, stirring every 15 minutes.
Mix all dry parts until crumbly. Put pears into 1/4 wedges in baking dish. Toss lemon juice on top. Sprinkle dry mixture on top. Bake at 375° for 40 minutes in a 13 x 9-inch pan.
Melt butter and pour over stuffing. Line bottom of casserole with half of stuffing mixture. Cook squash and onion in salted water for 5 minutes.* Drain. Combine soup and sour cream. Stir in carrots. Fold in squash. Pour over stuffing in casserole dish. Sprinkle remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
Cook spinach 5 minutes in microwave; drain well. Beat eggs. Add remaining ingredients. Make one-inch balls. Arrange on 2 plates and cook in microwave for 3 minutes each plate. Be sure to cover while cooking. These may be frozen and cooked, a few at a time, as needed.
Boil berries, oranges and lemons (sliced with peel, for 20 minutes.) Strain and add sugar and spices. Serve hot or cold. Makes 2 quarts.
Preheat oven to 350°. Stir all ingredients together (with melted oleo). Pour into shell. Bake 1 hour or until filling is set and browned.
Combine cream cheese and butter. Beat until well blended. Stir in flour and salt. Mix well. Form into a ball. Cover. Chill for 30 minutes.
Beat 1 egg and combine with cake mix and margarine. Put into an 8 x 12-inch pan. Mix cream cheese, 2 eggs and stir in powdered sugar. Add coconut and pecans. Spread over cake. Bake in preheated 325° oven for 45 minutes.
Melt margarine in small saucepan. Blend in flour; drain liquid from beans and add gradually, making a thin sauce. Cook until thickened, stirring constantly. Add seasonings and beans. Serves 4.
Melt butter in pie tin. Stir in cheese, dill weed, onion flakes and parsley flakes. Cut biscuits into quarters. Fill pie tin and bake per instructions on biscuit can at 400° for 10 minutes.
Bake in a greased Pyrex dish at 325° for 1 hour.
Cut squash in half and scoop out seeds. Turn squash upside down on oiled baking pan. Bake in oven at 400° for 30 minutes (or longer if larger squash). Turn upwards and place 1 tablespoon of butter and 1 tablespoon of brown sugar in each half. Bake at 350° for 15 minutes more, or until done. Serves 2.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large microwave-safe bowl place butter. Microwave at High 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat well. Add flour, baking powder and salt; beat well. Pour batter into prepared pan. Bake 30 to 35 minutes at 350°. Makes 36 brownies.
In large bowl, beat eggs until foamy. Add flour and sugars; beat until well blended. Blend in melted butter. Stir in chips and nuts. Pour into pie shell.
Mix ingredients well. Pour into loaf pan and bake at 350° until done, about 1 hour.
Make a thin white sauce of butter, flour, salt and milk. Combine ham, eggs and sauce in pan. Make crust to cover or use ready-made crust. Dot with butter and brown.
Combine all ingredients. Mix well. Shape into two logs. Refrigerate for 24 hours. Bake in 300° to 325° oven for 1 1/2 hours.
Combine everything except cheese and chips. Place in well-greased casserole. Sprinkle with cheese, then chips. Bake 10 minutes at 450°. Serve hot. Freezes well. Serves 4 to 6.
Mix together the hash browns, cream of chicken soup, sour cream, onion, 1/2 cup of butter, salt and pepper, then put in baking dish and set aside. In a bowl, mix 1 cup of butter and crackers. Spread over top of potatoes. Bake 1 hour at 350°.
Drain fruits and reserve a few cherries and orange segments for garnish. Let cream cheese soften at room temperature. Beat until fluffy and blend in sour cream, sugar and salt. Fold in fruits, marshmallows and pecans. Pour into loaf pan and freeze 6 hours or overnight. Unmold and garnish with orange segments and cherries. Makes 8 servings. May be frozen in muffin cups.
Cook sugar, corn syrup and water to 260°. Add pecans and salt and cook to 290°. Stir constantly. Remove from heat and add butter and soda. Stir well and quickly. Pour in two cookie sheets, buttered. When cool, break as desired.
Cook macaroni. Brown hamburg. Add onion, salt and pepper. Drain. Add spaghetti sauce, tomato sauce, spices and seasonings. Let cook 10 minutes. Mix with macaroni. Place half in casserole. Put in layer of cheese, pepperoni and mushrooms. Put in layers of all ingredients until gone. Sprinkle with grated cheese. Bake at 350° for 30 minutes. Cover with lid or foil.
Partly cook bacon and drain on paper towel. Brown onion and pepper in drippings. Combine remaining ingredients. Put all ingredients in a buttered 1-quart casserole dish. Top with bacon slices. Bake 40 minutes in a 375° oven.
Arrange six slices of bread in a 9 x 13-inch greased Pyrex dish. Cover bread with cheese. Arrange remaining bread on top of cheese. Blend remaining ingredients; pour evenly over bread. Let stand 1 hour. Bake at 350° for 40 to 45 minutes.
Mix curry powder into softened cream cheese. Spread onto bottom of low-sided serving platter or dish. Cover with layer of minced chutney. Next, put a layer of chopped green onion. Sprinkle coconut next, then finally the layer of honey roasted peanuts. Let the guests spread their own on a sturdy cracker.
Mix crumbs and margarine. Press onto bottom and sides of a 9-inch pie plate. Refrigerate. Melt marshmallows with creme de menthe stirring until smooth. Refrigerate 20 minutes or until slightly thickened.
Sift flour and baking powder. Cut in shortening. Cool milk to just warm and add. Roll out to thin pie crust thickness. Cut in 2-inch squares and fry in deep hot fat. Yields 30.
Mix together; pour in unbaked pie shell. Bake at 350° for 45 minutes.
Drain pineapple. Place in lightly greased casserole dish. Combine flour and sugar; sprinkle over pineapple. Top with cheese and then the cracker crumbs. Dot with oleo. Bake at 325° about 25 minutes.
Mix first 6 ingredients together. Melt 1 stick oleo and use 1/2 with recipe and 1/2 with crushed cornflakes for topping. Can be frozen. Bake at 350° for 1 1/2 hours in 9 x 13-inch pan.
Oil 1 small loaf pan or Tupperware cheese container with lid. Stir together chopped nuts and 3 tablespoons parsley. Spread evenly in bottom of pan. In medium bowl, beat together cream cheese, margarine and milk until smooth. For first layer, spread 1/3 of cheese mixture evenly over nuts. Second layer, transfer half of remaining cheese mixture to another bowl. Stir in remaining parsley and onions. Spread over cheese layer already in loaf pan. Third layer, stir deviled ham, diced pimento and mustard into remaining cheese. Spread over other layers in pan. Chill overnight. Invert on tray or Tupperware lid to serve.
Combine all ingredients in a bowl. Beat with wire whisk. There will be small lumps. Cook in a Pam-covered skillet. May use oil if you like.
Cream shortening and sugar together. Add eggs and molasses. Sift dry ingredients together and mix. Add hot water last and beat until smooth. Bake in shallow pan for 45 minutes at 350°. Serve with thin sugar frosting.
Mix ground tomatoes and sugar in a large pan. Heat and stir until boiling. Lower heat and simmer for 1 hour, stirring occasionally. Add gelatin. Cool slightly. Put in plastic container and freeze. When using, store in refrigerator. Will keep about two weeks.
Cook chicken. Remove skin and bones and cut in chunks. Mix uncooked rice, celery and onion with chicken.
Preheat oven to 350°. Combine all ingredients. Pour into shells. Bake 1 hour. Makes 2 pies.
Put vanilla wafers in a Ziploc bag and crush by rolling a glass over them. Mix crushed wafers, powdered sugar and nuts. Add melted butter and thawed orange juice; mix well. Roll into small balls and roll in coconut. Store in refrigerator overnight. They also freeze well.
Cook rice according to package. In a large skillet, add rice, vegetables, meat, seasoning and green onion. Move the whole rice mixture over to the side. Pour in eggs. Cook the eggs. As they begin to cook, stir them into the mixture. Add soy sauce until the color of the rice is a slight golden brown. Fry the rice mixture; add salt and pepper to taste.
Mix sugar, sour cream and coconut together; let set for 10 minutes. Place 2 sections of cake in pan or glass dish. Cover with mixture. Place remaining cake on top of bottom layer. Mix whipped topping with remaining mixture and frost whole cake. Refrigerate several hours. Great next day!
Drain pineapple. Cream the cheese, sugar and milk. Add Cool Whip and drained pineapple. Split angel food cake into 3 layers. Spread creamed mixture between layers and frost with remaining mixture. Refrigerate.
Work mixture well with hands. Mix in order given. Shape in crescents and bake in a slow oven (250° to 300°). Cool. Roll in powdered sugar. Makes 60 cookies.
Mix well and pat 1/2-inch thick on cookie sheet. Chill or freeze overnight or several hours. Break into pieces and roll in flour. Brown quickly on both sides. Put in casserole and cover with mushroom soup. Bake at 350° for 45 minutes.
Cook spinach per package directions. Drain. Combine with rest of ingredients. Bake pastry shells for 12 minutes at 375°. Let shells cool. Add spinach mix. Bake 15 minutes at 375°. Serve warm.
Mix and cool first 4 ingredients. Then mix all ingredients well. Bake at 375° until bread starts to rise. Turn down oven to 300°. Bake about 1 hour. Can be baked in 7 medium size cans, greased and floured.
In a large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon 1/2 cup meat sauce into a greased 13 x 9 x 2-inch baking dish. Layer with three noodles and a third of the cottage cheese, Mozzarella, meat and Parmesan cheese. Repeat layers twice. Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5 to 10 minutes longer. Let stand for 10 minutes before cutting. Yield: 12 servings.
Cook noodles in boiling water for 8 minutes; drain. Add remaining ingredients and mix well. Pour into greased 9 x 13-inch dish. Bake at 350° for 1 hour.
Combine flour, baking powder, salt and butter. Mix as for a pie crust. Add beaten egg and milk. Pat in bottom and sides of a 9-inch square greased pan. Place rhubarb on crust. Sprinkle dry gelatin over rhubarb. Over this, sprinkle streusel topping, made by mixing 1 cup sugar, flour and butter together. Bake 45 minutes at 350°. Serves 9.
Mix together in a microwavable bowl. Microwave on High for 8 minutes (stirring twice) until pickles are crisp. Put in jars and refrigerate.
Set oven at 350°. Spray the bottom of a regular size cake pan with Pam (very lightly). Pour both cans of cherries into pan and spread evenly. Pour crushed pineapple over cherries. (Do not drain juice from pineapple). Pour cake mix over pineapple. (Do not mix cake mix; pour it over pineapple dry.) Melt the stick of butter and pour it over dry cake mix. Pour nuts over melted butter. Bake at 350° for 45 minutes to 1 hour.
Mix condensed milk and limeade, then add Cool Whip and a couple drops green food coloring. Mix well. Pour into 2 graham cracker crusts. Refrigerate several hours before serving. Garnish with lime slices before serving.
Drain asparagus. Arrange half of asparagus in a 2 quart casserole dish. Cover with drained peas. Mix mushroom soup, mayonnaise, grated Cheddar cheese, salt, pepper, onion and beaten eggs to make a sauce. Pour half of the sauce over the asparagus and peas. Add remaining asparagus. Top with remaining sauce. Sprinkle crackers on top. Bake at 350° for 30 minutes.
Brown meat in Dutch oven. Add tomatoes, potatoes, carrots, onion, salt, pepper and water. Cover and bring to a boil. Lower heat and simmer 45 minutes. Add rice and simmer 20 or more minutes or until rice is done.
Heat oven to 350°. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Simmer eggplant in pan of boiling salted water for 10 minutes. Drain. Preheat oven to 350°. Layer ingredients in 1 1/2-quart casserole as follows: 1/2 of tomatoes, eggplant, bread crumbs, seasonings, tomato sauce and cheeses. Repeat layers. Bake, uncovered, for 20 minutes.
Mix margarine and cheese thoroughly. Blend in flour. Shape into roll, about the diameter of a quarter. Chill overnight. Slice wafers 1/4-inch thick. Bake at 350° for 10 to 12 minutes, or until lightly browned.
Cover with plastic wrap; put in refrigerator. Bake next a.m. at 350°, uncovered.
Melt the butter and add the jar of cheese spread. Heat slowly until melted. Add crab meat, mayonnaise and spices. Spoon and spread onto split English muffins. Bake at 400° for 5 to 10 minutes until browned.
Brown and strain ground beef. Put all ingredients, except cheese and noodles, in big pot. Cook until thick. Let simmer while cooking and cover. After done, boil noodles in separate pan, then add to big pot. Cook 5 to 10 minutes longer, then put in big casserole dish. Top with cheese. Bake in a 350° oven until cheese melts.
Melt butter in pan; set aside. Mix all ingredients, except peaches in bowl. Pour in pan that butter was melted in. Pour peaches on top. Bake for 30 minutes in a 350° oven or until brown.
Place chicken between two sheets of heavy-duty plastic wrap. Pound to 1/4 inch thickness, using a mallet or rolling pin. Place chicken in large shallow container; set side. Combine molasses, ginger, garlic, Worcestershire sauce, soy sauce, oil and lemon juice; stir well. Pour mixture over chicken breasts and marinate 8 hours in refrigerator. Saute mushrooms and green onions in 1/8 cup butter, stirring constantly until liquid has evaporated.
Chop garlic very fine, chop basil, cilantro and parsley in food processor. Add garlic and tomatoes; mix well. Add olive oil and balsamic vinegar, salt and pepper. Use as you would salsa as a dip or use with meat.
Cream shortening, sugar and salt. Stir in egg yolks 1 at a time. Alternate with buttermilk, flour and soda in water. Beat until smooth. Fold in stiffly beaten egg whites. Pour into greased and floured tube pan. Bake 1 hour and 10 minutes at 350°. Cool 10 minutes. Run knife to loosen. Turn out. Wonderful for strawberry shortcake.
In heavy pan, stir beef in 1 tablespoon oil until no longer pink. Add vegetables except for peas. Add water to cover; bring to a boil and turn heat down. Simmer 2 hours, then add Durkee beef stew seasoning mix which has been thoroughly dissolved in 1 cup warm water. Stir into the vegetable mixture and cook 1 hour (simmer). Add the peas; cook an additional 10 minutes.
Put the 1/2 cup sugar in skillet and melt until an amber color, stirring constantly. Add the 1/2 cup water and let it boil a short time until well mixed. Set aside.
Melt butter in saucepan; lightly brown bacon, then take off. Add onions, carrots and celery. Cook over low heat 5 minutes. Add the beef and pork (ground together); cook, stirring almost steadily for 5 minutes. Mix in the wine and chipped bacon. Cook until evaporated. Stir in tomato paste, 1 cup broth, pepper and nutmeg. Cook over low heat for 15 minutes. Add mushrooms and remaining broth. Cover and cook over low heat for 45 minutes. Taste for seasoning. Mix in heavy cream. Serve with pasta.
First, mash the bananas with a fork or blend in a blender to a liquid. Place in a large bowl and mix the sugar, vanilla and egg substitute with the bananas. Mix together the flour, oatmeal, baking powder and soda. Alternately add the flour mixture and the milk to the banana mixture and finally add the nuts. Preheat the oven to 375° and spray a cookie sheet with Pam or Baker's Joy (mixture of oil and flour). Plop the batter 1 teaspoonful at a time onto the sheet and bake for 10 minutes, until the cookies are just barely browned at the edges.
Mix sugar, eggs and vegetable oil well. Add flour, baking soda, cinnamon, salt, carrots and walnuts and blend. Bake at 325° in 1 layer in 9 x 13 pan for 45 to 55 minutes or in 2 layers in 8 x 8 pans for 40 minutes or in 3 loaf pans for 55 minutes.
Cream the first four ingredients and then slowly beat in the beer. Now put a small amount of the mixture on each clam. Cut the bacon in sizes large enough to cover each clam (1/2 shell). Sprinkle bread crumbs over all and arrange on an oiled baking dish. bake in a 300° to 375° oven for 10 to 15 minutes.
Cook until forms soft ball in water. Beat until cool. Put in greased pan or spoon out on waxed paper.
Simmer for 10 minutes. Put chips in casserole dish; crumble coarsely. Pour mixture on top. Sprinkle sharp Cheddar cheese over top. Put in oven at 350° for 20 to 30 minutes.
Grind together all ingredients and mix with tomato sauce and garlic. Split rolls, fill with mix. Wrap each in foil. Place in covered roaster. Bake 1 hour at 200°.
Wash beans thoroughly and soak overnight in water. Use this water for cooking. Fry slightly the onion, green pepper and garlic in olive oil. Combine all ingredients, except vinegar, which is added a few minutes before beans are ready to serve. Cook with low heat until beans are tender and the liquid is of thick consistency.
Bring to boil in large container, then add cucumber slices. Heat just to boiling point. Do not boil. Stir often with wooden spoon. Pour into hot jars and seal.
Spread both cans jalapeno dip onto a large round platter. Mix and spread onto beans the sour cream, taco mix and mayonnaise. Sprinkle the diced chilies over sour cream mixture. Next, layer the 4 ripe avocados, mashed with lime juice and garlic powder. End with grated Cheddar cheese, chopped tomatoes, onions and olives and surround with tortilla chips.
Layer lettuce, peas, celery, broccoli, onions, eggs and bacon. Combine salad dressing and sugar. Put as next layer. Put another layer of lettuce, bacon and green pepper. Top with cheese.
Cream butter or margarine with 1/4 cup sugar until fluffy and light in a medium bowl. Beat in egg yolks. Stir in flour until well blended. Spread evenly in an ungreased 9 x 13 x 2-inch baking pan. Bake in 350° oven for 15 minutes or until golden brown. Remove from oven.
Cream together sugar and oil. Add remaining ingredients and mix well. Place batter into three 9-inch greased pans. Bake at 350° for 30 minutes.
Thaw bread. Make little balls. Make single layer in greased 9 x 13-inch pan. Place brown sugar, pudding, margarine and milk in top of double boiler. Stir until dissolved. Pour over dough balls. Cover with Saran Wrap and let rise until double in size. Bake at 350° for 18 minutes.
Crust: Mix graham cracker crumbs with half of the margarine. Put this in a 9 x 12 x 2-inch pan and chill.
Preheat oven to 375°. Saute onion and garlic in 2 tablespoons oil. Add beef; cook until brown. Add tomatoes and simmer while macaroni cooks per package label. Layer macaroni in casserole dish. Add layer of tomato mixture and cheeses. Should be about three layers. Pour 1/4 cup milk over entire casserole. Cover with aluminum foil. Bake 20 to 30 minutes. Should be heated all the way through.
Combine all ingredients. The flavor is better if the rice is combined with the salad dressing while the rice is still hot.
Mix ingredients well. Spoon into greased muffin pan. Cook in preheated oven at 450° until lightly brown.
Use a knife to divide each English muffin. Place English muffins (inside up) on a baking sheet. Brown hamburger meat in skillet and drain. Mix hamburger meat with Pizza Quick sauce. Spoon hamburger mixture onto each English muffin. Let kids help top the meat mixture with the cheese and pepperoni. Bake the pizzas at 350° for approximately 10 minutes until cheese melts and is bubbly. Enjoy!
Bring all ingredients to a boil. Lower heat and simmer 5 to 10 minutes. (The longer it cooks, the stronger the ginger flavor.) Remove ginger slice before serving. Serve hot.
Preheat oven to 350°. Combine syrup and melted butter in a saucepan and mix well. Heat until bubbly. Add nuts to this mixture. Separate breadsticks by slicing rolled dough in half. Combine the sugar and cinnamon. Generously grease a tube pan or a bread pan. Pour a small amount of syrup mixture into bottom of pan (enough to cover bottom). Dip pieces of dough into remaining syrup mixture, coating well, then roll in the cinnamon sugar and place in the tube pan. Pour remaining syrup mixture on top of dough. Bake about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes to prevent overbrowning. Let stand 1 minute only. Invert onto a serving platter. Serve warm.
Melt margarine and add sugar and cream of coconut; bring to a boil. Boil until thick and squeeze juice of one orange into mixture. Dice banana and put in mixture. Toss. Serve over vanilla ice cream by each serving.
Melt margarine and cheese in small saucepan. Stir in crab, green pepper and onion, if desired. Spread a tablespoon or so on each bun half. Bake at 350° for 10 to 12 minutes until hot and bubbly.
Mix all ingredients together and crumble saltine or Ritz crackers and butter on top. Cook at 450° for 30 minutes.
Cook bacon until crisp. Drain and crumble. Cook onion in bacon fat. Blend in flour, sugar, salt, celery seed, and pepper. Add water and vinegar. Cook and stir until thick. Add potatoes, bacon and eggs. Heat thoroughly. Garnish with pimiento and/or parsley.
Cream butter and sugar and add eggs, milk and vanilla. Add dry ingredients, stir well. Stir in apples and nuts. Bake in a well greased pan (9 x 13-inch) at 350° for 30 to 35 minutes.
Cream sugar and butter. Add melted chocolate chips; stir well. Add one egg and beat 5 minutes at medium speed. Add the second egg, and beat 5 minutes. Add vanilla and mix well. Pour into a baked and cooled pie shell or graham cracker crust. Chill 4-8 hours.
Wash the cabbage and shred as for slaw. Heat butter in a large skillet. Add the garlic, curry powder and salt; saute for about 2 minutes. Add the cabbage; cook, covered, until tender, about 10 minutes, stirring occasionally. Some cooks like to add a cup of canned tomatoes just before the cabbage is done. If it seems to stick during cooking, add just a little water. Serves 4 to 6.
Crumble corn bread in a large bowl; chop onions, radishes, green peppers and tomatoes. Add to cornbread, combine mayonnaise, dressing and mustard. Toss lightly in cornbread; add salt.
Put the first 8 ingredients in pan and simmer for a long time; do not boil. Mix next 5 ingredients well; then strain hot mixture into cold, stirring constantly. Pour into tray and sprinkle with finely minced onion. This makes such a large recipe; share it with your neighbors.
First, cut apples, then put tablespoon of water, then tablespoon of sugar and tablespoon of cinnamon. Put in microwave for 5 minutes.
In skillet, brown ground beef and onion. Once browned, drain grease and combine all ingredients into large stewer and cook for 30 minutes or until thoroughly hot.