HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together. Pour into tube pan; bake at 350° for 35 to 40 minutes. Cool, then glaze.
Blend sugar and oil. Add eggs. Add sifted dry ingredients alternately with milk. Add vanilla, nuts and prunes. Bake at 300° for 1 hour. Frost with "Brown Frosting."
Cream margarine; add sugar and cream until light and fluffy. Add eggs, syrup and salt; beat well. Pour into unbaked pie shell and bake on lower shelf of oven at 350° for approximately 45 minutes or until set. (I use deep pie shells; this makes two nice pies. I use Golden Eagle syrup.)
Melt margarine in saucepan. Add brown sugar and salt. Bring to a boil. Add evaporated milk, stir. Return to a boil. Remove from burner and add 2 cups 4x sugar, stirring until spreading consistency. Add more milk or sugar as needed for spreading consistency. Will frost 3-layer cake.
Mix flour, margarine and nuts; press in a 9 x 13-inch pan. Pat down and bake for 25 to 30 minutes in a 350° oven. Cool. Mix cream cheese, powdered sugar and 1/2 of Cool Whip. Spread over baked mixture. Mix pudding and milk. Spread over cream cheese mix, adding remaining Cool Whip and sprinkle nuts on top. Refrigerate.
Sift together first 4 ingredients. Cream together sugar and shortening. Add eggs one at a time, beating well after each egg. Add milk, oats and raisins. Mix well. Add sifted dry ingredients and blend. Drop by teaspoonful onto a greased baking sheet. Bake at 350 degrees for 12 minutes.
Place water in pan. Add bouillon and onion. Simmer 20 minutes. Add vegetables, potatoes and chicken soup. Cook 20 minutes and add Velveeta until melted. Serve.
Make macaroni as directed on box. Add the tuna, peas, onion and salt. Mix all this together and serve alone or with crackers.
Preheat oven to 350°. In a large bowl, combine listed ingredients. Stir by hand until well mixed. Pour into greased and floured 9 x 13-inch pan. Bake for 25-30 minutes and frost (if desired) while warm. Nuts can be added to this if desired.
Cook broccoli as directed. Drain well. Mix with softened cream cheese and mushroom soup. Put in greased casserole and top with onion rings. Bake at 350° for 25 minutes.
Heat oil. Saute onions, garlic and parsley until tender (5 minutes). Add meat; saute until browned. Add tomatoes, tomato paste, sugar, salt, oregano, basil and pepper. Mix well, mashing tomatoes. Let simmer for 2 hours or longer, stirring occasionally.
Put most of the crushed Oreos in the bottom of a 9 x 13-inch pan. Reserve some for top. Mix cream cheese and margarine until smooth. Mix in the Cool Whip. Mix in pudding and milk. Pour mixture over crushed Oreos. Add reserved Oreos to the top.
Heat oil in heavy skillet. Add onion, green pepper and garlic and cook until onion is lightly browned. Add meat and brown. Then add tomatoes, tomato sauce and seasonings. Cover and simmer slowly 1 1/2 - 2 hours, stirring occasionally. Cook spaghetti according to package directions. Serve with Parmesan cheese.
Mix butter and sugar until blended. Add melted chocolate and vanilla at medium speed. Beat in eggs to mixture one at a time. Take 5 minutes to add each egg. Pour into cooked pie shell. Chill pie before you add Cool Whip and garnish with shaved chocolate.
Note: You can add additional chips and/or nuts, if desired. You can substitute chocolate chips with peanut butter or butterscotch chips; walnuts with peanuts or pecans or create your own mixture.
Cook noodles per instructions on package. While noodles cook, cook stew meat until lightly browned. Add cheese (as much as you like; I use 3/4 package) and cream of mushroom soup. (I spice up my meat a little with salt, pepper and garlic; use your own preference.) Simmer meat and cheese 3 to 5 minutes. When noodles have cooked, stir meat into noodles. You have a simple but delicious main dish.
Cream together butter and sugar. Add eggs, one at a time. Beat well. Sift together flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla. Add blueberries. Grease muffin tins. Pile high. Sprinkle tops with sugar. Bake at 375° for 30 minutes.
Each jello layer is made with 1 cup boiling water and 1/2 cup cold water.
Cook carrots until tender. Combine sugar, cornstarch, salt and ginger. Add orange juice. Cook, stirring constantly, until mixture thickens. Boil 1 minute. Stir in butter. Pour over cooked carrots.
Mix the flour with 1/2 cup milk until very smooth. Add 1/2 cup milk; continue stirring. Cook over medium heat, stirring constantly, until very thick. Cool. Cream together 1 stick oleo, the Crisco, vanilla and sugar. Combine both mixtures; mix until smooth. Tastes smooth like whipped cream.
Mix cream of celery and cream of chicken soup. Add water and stir until mixture is smooth. Add rice and stir well. Add seasoning and bring to a slow boil. Cut chicken into bite-size pieces. Add chicken and cook for 45 minutes. Then add shrimp and cook for another 3 to 4 minutes or until pink.
Brown ground beef; drain. Add sour cream, salsa and Cheez Whiz. Mix well and cook on medium heat until thick. Great with tortilla chips.
Grind first 8 ingredients. Add cloves. Boil 30 minutes. Seal in jars. Makes 8 pints.
Mix and bake for 15 minutes or less at 350°. The bigger the cookie the better it is. Makes about 4 dozen large cookies.
Grease bottom of 9 x 13-inch baking dish. Mix soup, mayonnaise and milk together. Pour some of the mixture in the bottom of the baking dish. Layer fresh raw vegetables on the soup mixture. Place skinned chicken breasts over raw vegetables and pour rest of soup mixture over the chicken and vegetables, covering completely. Top with shredded Cheddar cheese, then sprinkle bread crumbs over the top. Dot with butter. Bake at 375° for one hour. Serve over cooked rice.
Blend together all ingredients. Spread on crackers. Place on ungreased cookie sheet. Bake at 325° for 7 minutes.
Sift together dry ingredients, cut in butter until mixture resembles coarse crumbs. Combine egg and cream add all at once stirring just enough to moisten. Spread dough in greased 8 x 1 1/2 inch round pan, building up edges slightly. Bake at 450° for 15 to 18 minutes. Remove from pan; cool on racks 5 minutes. Split in 2 layers; lift top off carefully. Butter bottom layer. Spoon berries and cream between layers and over top. Serve warm.
Add the milk gradually to the peanut butter in a deep, narrow bowl, blending until smooth. Add pudding mix. Beat slowly with a hand beater or low electric mixer speed. Let stand for 5 minutes. Spread filling 1/2 inch thick on 12 crackers. Top with remaining crackers and freeze.
In double boiler or similar pot, slowly melt chocolate and butterscotch morsels. When mixture is completely melted, add chow mein noodles and nuts. Fold mixture until noodles and nuts are completely covered with chocolate. Keep stove on low so as to keep a consistency easy to work with.
Make jello; add 1/4 cup cold water. Measure 1 cup jello; add applesauce and cinnamon. Chill 1/2 hour; chill rest of jello until syrupy. Mix Dream Whip. Mix 1/4 cup jello and Dream Whip; put on top of applesauce jello.
Soak the raisins in the bourbon for 1 hour. Set aside. Cream the butter, sugar and eggs. Sift dry ingredients and mix together. Add fruits and pecans. Bake at 350° in jelly roll pan 25 to 30 minutes or until firm.
Soften cream cheese. Mix cheese, chicken and Worcestershire sauce. Add garlic powder and chives for taste and color. Roll in walnuts. Chill. Serve with crackers.
In blender container combine all the ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to a month. Stir before serving.
Mix first 6 ingredients. When ready to serve, crush chips and mix with dressing into bowl of first ingredients.
Cream oil and sugar together. Add eggs one at a time. Mix flour and other spices and add a little at a time, stirring well. Fold in carrots and nuts. Bake in layer pans or oblong pan. Bake at 350° for 30 to 35 minutes. Frost with a cream cheese frosting.
Cream margarine. Add flour, salt and sugar. Blend well. Add pecans. Roll into small balls (about 1 inch). Place on ungreased cookie sheet and bake at 325° for about 25 minutes or until light brown. Roll in confectioners sugar while warm. Cool and store in airtight container.
Peel and core the apples and slice about 1/4-inch thick. Blend the sugar, flour and salt together. Sprinkle 1/4 of the mixture on the bottom crust, then stir the rest through the apples. Put apples into pie pan compactly, forming a mound in the center. Sprinkle on lemon juice and seasoning and add butter in small pieces. Put on the top crust and cut vents near the center for steam to escape; trim the edges and seal to the bottom crust. Bake in preheated 425° oven for 40 to 50 minutes until apples are fork-tender and crust is tender and golden brown.
Cut chicken breasts in half, wrap in bacon. Line bottom of pan with chipped beef, lay chicken on top and pour over it a mixture of soup and sour cream. Refrigerate overnight. Bake for three hours at 275 degrees, uncovered. Serve with rice. The chicken breasts can be cut into quarters for smaller servings. The sauce can be doubled and the chipped beef can be doubled.
Beat whites and add water. Add nuts. Mix and soak for a while. Mix sugar, salt and cinnamon. Add to nuts. Mix well. Bake at 275° for 45 to 50 minutes. Enjoy!
Remove skins from potatoes; shred into bowl. Saute onion in 1/4 cup melted butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased 13 x 9 x 2-inch baking dish. Cover; refrigerate overnight. Sprinkle with corn flakes. Drizzle with 3 tablespoons of butter. Bake in a 350° oven for 1 hour. Makes 12 servings.
Pop corn as usual. Put in large pan in oven at 250° to keep warm. In heavy pan, melt margarine. Add sugar, corn syrup and salt. Cook until temperature reaches 248° on candy thermometer. Add baking soda (this will foam). Pour over popped corn in a thin stream and stir well. Put corn back in oven for 45 to 50 minutes. Stir every 15 minutes during that time. Put on waxed paper to cool.
Cream together Crisco, sugar and oil. Add eggs one at a time. Add flour and milk alternately. Add flavorings and baking powder. Bake in greased and floured tube pan. Bake in preheated oven for 1 hour and 15 minutes at 300°.
Lightly grease baking dish. Mix together in a bowl the first 6 ingredients and pour into baking dish. Arrange chicken on top. Sprinkle with onion mix. Seal with aluminum foil and bake in 350° oven for 2 hours. Don't peek!
Brown the garlic in olive oil until golden brown. Add salt, pepper and parsley. Cook spaghetti until done. Pour 1 cup water from drained spaghetti into oil and garlic mixture. Mix spaghetti with oil and garlic with Parmesan cheese. Serves 2 to 4.
Cook broccoli and let drain. Fry onion in margarine. When tender, add Cheez Whiz and mushroom soup. Stir until well mixed. Add rice and broccoli. Pour mixture into casserole and top with croutons. Bake at 350° for 20 minutes. Let stand 5 minutes before serving.
Melt butter in large pot. Mix over low heat the flour and butter; add stock. Cook slowly, stirring constantly, until desired consistency. Add cooked vegetables which have been slightly mashed, leaving chunks. Add half and half. Heat. Add salt and pepper to taste and a dash of nutmeg. Serve hot or cold. Serves 4.
Prepare cake batter as directed on package. Bake in 9 x 13-inch pan.
Mix soup, mayonnaise, sour cream, onion, lemon juice, and cheddar cheese together. Put layer of chicken in the bottom of greased 12 x 8-inch baking dish, then a layer of chopped broccoli, then layer of soup mixture. Repeat until all is used. Sprinkle additional grated cheese on top. (Crushed cracker crumbs may also be used.) Bake uncovered 350° oven for 30 minutes or 300° oven for 1 hour.
Fry small pieces of sausage and drain thoroughly. Stir grits gradually into 6 cups boiling water; cook until thickened. Beat eggs until thickened; beat in seasonings.
Mix chili with cream cheese. Heat on low until cream cheese is melted, stirring regularly. Add olives and green chilies. Heat until hot. Serve with Fritos, excellent for parties and kids love it.
In a large bowl, stir the mayonnaise, milk, salt, pepper and tarragon until smooth. Add chicken and toss to coat. Stir in the grapes, peas, peaches and pecans. Serve in a lettuce-lined bowl, if desired. Yield: 4 to 6 servings.
Cook broccoli as directed on the package until tender. Cook soup, milk and cheese until melted. Add rice and drained broccoli. Add chestnuts, if desired. Place in ovenproof dish and bake at 350° for 25 minutes.
Add all ingredients together, adding milk to "fill line" and follow freezing directions on your ice cream freezer.
Microwave sugar, cocoa, milk and margarine on High until margarine is melted, about 2 to 3 minutes. Stir until smooth. Blend vanilla and nuts. Spread into 8-inch square buttered pan. Cool; cut into squares.
Preheat oven to 350°. In baking pan, mix all ingredients thoroughly. Bake for 30 minutes. Cool and ice with favorite icing.
In a large skillet, heat butter and oil together. Add onion and Prosciutto and cook over medium heat until soft, 5 to 7 minutes. Add parsley, basil, nutmeg, salt and pepper. Stir to coat with butter. Add broth and cook until smooth. Add cream and continue to cook until slightly thickened.
Combine first 4 ingredients in pan; simmer 5 minutes. Remove from heat; add butter and vanilla. Stir until blended. Serve at room temperature.
Mix string beans and mushroom soup; mix well. Place in casserole dish and place onion rings on top. Bake at 350° for 15 to 20 minutes.
In large kettle, saute onions and garlic until onions are pearly. Add tomatoes, paste and green pepper. Simmer a few hours. When consistency is to your liking, add parsley, salt, pepper and sugar.
Make pudding (follow directions on side of package). Mix all ingredients together. Refrigerate for 4 hours.
*Ingredients are available in Oriental food section of Jewel or other large food store chains as well as Oriental markets.
In a large heavy pot, cook the bacon over medium heat until translucent. Add the okra and continue cooking until the bacon is slightly brown, about 5 minutes. Add the oil, bell peppers, onion and garlic; continue cooking until the vegetables are softened, 7 to 10 minutes. Add the tomatoes, chili, thyme, bay leaves and cayenne pepper, cook over medium-low heat for 15 minutes. Add the clam juice and chicken broth and cook, partially covered, for 30 minutes more. Add the fish fillets and scallops, cook, uncovered, over medium-high heat for 2 minutes. Add the shrimp and cook 2 minutes longer. Add the crabmeat and cook 1 minute more. Stir gently after each addition. Fold in the orange zest and sprinkle with the cilantro. Serve immediately. Serves 8 to 10.
Heat margarine in frying pan and brown chicken on all sides. Transfer to a lidded casserole. Boil honey, lemon juice and rosemary in the frying pan for a few minutes and then pour over the chicken. Cover the casserole and cook in a pre-heated oven at 375 degrees for 20 minutes.
Combine flour, salt and sugar in a mixing bowl. Cut in shortening until mixture resembles coarse meal. Stir in oats. Sprinkle water evenly over surface. Stir with a fork until all ingredients are moistened. Shape dough into a ball; chill. Roll to fit a 9-inch pie plate.
Combine 1/2 stick margarine (melted), soup and sour cream. Mix with potatoes and ham. Put mixture in greased casserole dish. Mix corn flakes with the rest of margarine (melted) and spread on top of casserole. Bake at 350°, covered, for 35 minutes, then uncover and bake another 10 to 15 minutes.
Mix potatoes, onions, salt, pepper and chicken soup. Pour into a casserole dish. Cover dish. Bake at 350° for about 45 minutes. Last, sprinkle cheese on top. Return to oven until cheese is melted.
Preheat oven to 350° (325° for glass pans). In a large bowl, beat together sugar, oil, eggs and vanilla. Add flour, baking soda, salt, evaporated milk, poppy seed filling and nuts. Pour into two well-greased loaf pans. Bake for 60 to 70 minutes.
Put cream cheese down in casserole dish to cover bottom. Spread chili on top of cream cheese. Sprinkle shredded cheese on top. Garnish with green onions and olives. Bake in oven for 15 minutes at 350° or microwave about 5 minutes on High.
Place pineapple in greased baking dish. Mix together 1 cup sugar and flour or cornstarch. Mix with pineapple. Sprinkle grated cheese on top of pineapple. Sprinkle crushed crackers evenly over pineapple and cheese. Pour melted margarine over all. Bake at 350° for 30 minutes.
In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream. Pour over salad; mix well. Cover and refrigerate for 1 hour.
Beat margarine, sugars, eggs and vanilla until fluffy. Blend in next 5 dry ingredients. Stir in oatmeal and 3/4 cup chocolate chips. Spread in a 9 x 13-inch pan. Sprinkle 1/4 cup chocolate chips on top. Bake at 350° for 25 to 30 minutes.
Mix vinegar, oil, salt and sugar until sugar dissolves. Pour over cabbage. Toss.
Melt caramels in milk over low heat; stir in pecans. Drop by teaspoon onto waxed paper. Chill. Melt butter and chocolate over low heat or double boiler. Remove from heat. Dip caramel into chocolate and return to wax paper.
Mix the ingredients well. Add 3 cups plain flour and 6 eggs, one at a time, alternating with flour. Pour into a greased and floured stem pan and bake at 350° for 50 minutes. Test for doneness (inserted toothpick comes out clean).
In a large bowl, combine cake ingredients. Mix until smooth. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 35 minutes. Cool. Frost with Cream Cheese Icing.
You will need 1 new flowerpot (8 x 10-inch), silk flowers and gummy worms.
Boil raisins in water until liquid is reduced to 1 cup. Add butter. Mix dry ingredients together. Blend in egg and liquid mixture. Bake in a 9 x 13-inch pan at 400° for 15 to 20 minutes. Frost while warm with a mixture of cream cheese and powdered sugar.
Mix and chill gelatin. Alternate layers of ingredients in footed stemware. Make the first layer of strawberry gelatin. Fruit cocktail is the second layer. Cool Whip is the third layer. Add the lemon gelatin, then the fruit and Cool Whip. Add another layer of red gelatin, then Cool Whip. Top with nuts, if desired.
Spread out crescent rolls on cookie sheet. Pinch seams together and bake until golden. Cool completely.
Mix corn, cream cheese, salt, and pepper. Heat on High in microwave until cream cheese is melted. Serve hot.
Heat the broth until boiling. Whip the eggs in a separate bowl along with the salt. Pour the egg mixture slowly into the boiling broth. The hot broth will cook the eggs into strings. When all of the egg is cooked, the soup is ready to eat.
In a mixing bowl, combine oats, flours, cereal, salt, baking powder and baking soda. Make a well in center. Combine egg, oil, molasses, buttermilk and pineapple. Pour into well. Mix only until dry ingredients are moistened. Stir in nuts, etc. Fill 18 greased muffin cups 2/3 full. Bake at 400° for 12 minutes or until golden brown.
Mix the first 5 ingredients and cook until it forms a soft ball in cold water. Remove from heat. Add butter, vanilla and nuts. Mix well. Pour onto platter and let cool.
Flour and brown pork chops. Cook rice as directed on package. Butter or spray bottom and sides of 9 x 9-inch baking dish. Mix soup and 1/2 cup water with rice. Cover with foil and bake at 350° for 1 hour.
Drain liquid from beets into a large pot. Mix in sugar, vinegar and spices. Bring to a boil and simmer 10 minutes. Strain liquid and discard spices. Bring liquid to a boil. Dissolve cornstarch in cold water. Stir slowly into liquid until slightly thickened. Add beets and simmer to flavor. Serve hot as a side dish.
Cut bread in half length wise. Remove inside of bread and break into bite size pieces. Brown chuck and onion in skillet, drain. Add 1 Tbsp. vegetable oil. Stir in soups and bread pieces. Spoon mixture in bottom half of bread shell. Cover with top half. Wrap in foil and bake 350 for 30 minutes. Slice across to serve.
Mix all ingredients except pecans with hand mixer; put one cup chopped pecans in pie shell. Pour mixture in pie shell. Bake 15 minutes at 375°; lower temperature to 350° and bake another 20 or 30 minutes until pie sets.
Preheat oven to 350°. Bake chicken breasts 30 minutes. Steam broccoli just until it turns bright green. Bring chicken broth to a boil in a saucepan. Dissolve cornstarch in cold milk, then slowly add to chicken broth. Stir until mixture reaches a boil. Stir in yogurt and curry powder. Place broccoli and chicken in baking dish and cover with curry mixture. Top with grated cheese and bake uncovered for 25 to 30 minutes.
Preheat oven to 450°. Cut each red potato into quarters. Place potatoes in large roasting pan with oil and remaining ingredients; toss to coat. Roast potatoes 20 minutes or until fork-tender.
Grease a 2 quart casserole. Place 4 pieces fish on bottom of casserole. Sprinkle with 1/2 of the walnuts and raisins, then top with 1/2 of the bread crumbs, cheese and garlic. Drizzle a small amount of oil over all. Repeat with remaining ingredients. Add about a 1/2 cup of water through casserole. Cover and bake at 350° for 35 to 40 minutes or until fish is heated through and top is brown.
Cook noodles until tender; drain. Add remaining ingredients. Pour into greased casserole dish. Top with buttered crumbs. Bake at 350° for about 45 minutes.
Mix dressing, soy sauce and pineapple juice. Use fork to poke holes in chicken breasts. Pour half marinade over chicken and refrigerate for 1 hour. Reserve remaining marinade for grilling. Line grill with aluminum foil. Place chicken on grill and pour marinade onto chicken. When turning chicken, marinate top side with remaining marinade.
Melt oleo in large deep pan. Make batter of milk, sugar and flour. Pour batter over melted oleo; add peaches and bake in very slow oven of 350° until done. Cool and serve with ice cream, Cool Whip or plain.
Combine all ingredients except oatmeal. Stir. Add oatmeal. Make burgers and fry.
Combine all the ingredients in jar; chill. Shake well before using. Contains 24 calories per 1/2 cup.
Mix all together; keep refrigerated. Great with carrots, celery, cucumbers and most other vegetables.
Place ground beef and onion in a large heavy saucepan. Cook over medium heat until ground beef is browned. Pour off grease. Add beans, tomato soup, water, chili powder, salt and pepper. Cover. Simmer for 1 hour.
Drain and flake salmon. Mix together all ingredients. Chill until firm. Shape into log and chill until serving.
Mix mustard and vinegar. Let stand overnight. Beat eggs and add sugar; mix well. Add mustard mixture. Cook over medium heat until thick.
Grease and flour 10-inch tube pan. Set aside. In a large mixer bowl, combine cake mix, pudding mix, water, oil, eggs and 1/3 cup pineapple juice. Beat with electric mixer on low speed until combined. Beat on medium for 2 minutes. Add pineapple and coconut; stir by hand until blended. Pour into pan. Bake at 350° for 45 to 50 minutes, or until cake tests done. Cool; remove from pan.
Drain juice from sauerkraut. Rinse with a little water (not too much); drain. Mix with other ingredients and let stand overnight in refrigerator.
To cooled noodles and broccoli add shredded cheeses (mixed), cucumber, green pepper, onion, bacon bits or any fresh vegetable you like. Kidney beans are also great.
Mix 1 cup stuffing mix with vegetables and water; set aside. Mix 1 cup stuffing mix, eggs, turkey and 1/4 cup barbecue sauce. Place 1/3 meat mixture in loaf pan. Spread on bottom. Spoon vegetable mixture on meat in log shape. Cover with cheese slices. Shape remaining meat mixture over vegetables. Brush with 1/4 cup barbecue sauce. Bake at 350° for 45 to 50 minutes.
Cut beef into bite size pieces. Put into a large pot of water. Add bouillon cubes, onion and carrot. Cook in oven at 300° for 3 hours. Remove from oven and put on top of stove. Add egg noodles.