HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cookies in blender with 1/2 cup of melted margarine. Put into bottom of 9 x 13-inch pan and chill.
Mix cake mix according to directions, using egg whites. Bake in 9 x 13-inch pan. This usually takes 10 minutes less than the box says. Spray pan with Pam before you start. When cake is done, use a fork and poke holes all over the top. Spoon pineapple and juice over the complete top. Let cake cool.
Mix yogurt, vanilla, berries and 6 ice cubes in blender. Chill for 1 hour. Pour into tall glasses. Top with a big spoonful of strawberry ice cream.
In saucepan, combine brown sugar, cornstarch and salt. Add pineapple and bring to boil. Stir until thickened, about 2 minutes. Add beets, butter and lemon juice. Cook over medium heat for 5 minutes. Stir occasionally.
Brown and drain sausage. Add cheese. Spread bread with cheese mixture and top with a slice of pepperoni and a slice of mushroom. Spread another slice of bread with cheese mixture. Cut in half or quarters. Toast just long enough to soften cheese and make crusty for top of sandwich.
Mix until moistened. Beat 2 minutes. Bake at 350° in bundt or tube pan 50-60 minutes or until cake tests done.
Flatten chicken breast. Sprinkle with salt, pepper and garlic powder. Pour Italian dressing on chicken just enough to cover. Marinate for 1/2 hour. While marinating, saute green pepper, onion and mushrooms until cooked. Cook chicken on grill or in oven until done. Place chicken on platter. Spread onion, green peppers and mushrooms on top of each breast. Top with one slice of cheese each. Place platter in 325° oven until cheese melts slightly. Serve immediately. Makes 4 servings.
Cream butter, salt and sugar; add eggs, 1 at at time. Add 1 cup flour, beating after each addition. Also add to flour, soda and baking powder. Add flour alternately with buttermilk and vanilla. Add spices; beat. Add prunes. Bake in 2 pie pans, greased and floured, or greased wax paper.
Cook squash and onion with water. Bring to boil twice. Take potato masher and mash. Beat egg and fold in. Butter a casserole dish. Put a layer of squash, pats of butter, cheese (grated) and then another layer with squash on top. Cook 45 minutes in 300° oven.
Parboil the oysters in their liquor until their edges curl. Grind the vegetables very fine; add the melted butter to the vegetable paste. Add the Worcestershire sauce. Add the absinthe. Season with salt, pepper and cayenne pepper to taste. Dress each parboiled oyster on a shell. Cover each oyster with one spoonful of stuffing. Put the oysters under the broiler until they are brown and slightly crusty. Watch carefully not to let them burn.
Brown slightly chopped onions before adding beef to brown also. While browning, add thyme. To this, add taco seasoning, paprika, tomato sauce or paste, salt, pepper and garlic powder. Stir and continue cooking slowly until right consistency. (May add water if needed.) Fill taco shells with meat mixture. Mix shredded lettuce and cheese in bowl. Put on top of meat sauce filling. Bake 5 minutes at 300 degrees. Top with sprinkle of Parmesan cheese.
Put everything in soup pot; bring to a boil. Simmer 3 or 4 hours. Just as good when leftover.
In a large bowl, mix all ingredients as given. Pour into a 9 x 13-inch pan. Bake at 375° for 35 minutes or until cake is done. This is so easy to make and no shortening.
Cream sugar, shortening or butter until smooth. Add eggs, vanilla and applesauce. Add flour, soda, salt and cocoa; mix well. Pour into 9 x 13-inch pan, greased and floured.
Mix the first 3 ingredients until bubbly. Grease casserole with margarine. Put a layer of corn flakes in bottom. Add cabbage. Pour soup mixture over cabbage. Top with grated cheese, then put more corn flakes on top. Bake until cabbage is tender, about 35 to 40 minutes at 350°. Serve hot.
Brown beef and onion and drain. Add all ingredients except beans. Simmer for 20 minutes. Add beans and cook for 1 hour.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts.
Combine sugar, flour, soda and salt; set aside. Heat to boiling margarine, cocoa and Coca-Cola. Stir constantly. Pour this mixture over the dry ingredients and beat well. Add buttermilk, vanilla and eggs; mix well. Add marshmallows. Batter will be thin and marshmallows will float on top. Pour into a 9 x 13-inch ungreased pan and bake for 30 to 40 minutes at 350°. Check with a toothpick. Cool for 20 minutes before frosting.
Place sugar, corn syrup and water in heavy saucepan. Over medium heat, cook to hard ball stage. Beat egg whites until soft peaks form, about 1 minute. Gradually add syrup in a fine stream. Reduce speed and add extract. Continue whipping until mixture starts to become dry. Add nuts and mix by hand until blended.
Combine the 1/4 cup sugar and 1/2 tsp. ground cinnamon. Set aside. In a bowl, stir together the flour, sugar, baking powder, nutmeg and salt. In another bowl, combine the egg, milk and 1/3 cup melted margarine or butter. Add to flour mixture, stirring just until moistened. Lightly grease muffin cups or line with paper bake cups. Fill 2/3 full. Bake in a 350° oven for 20 to 25 minutes or until golden. Immediately dip tops into 3 tablespoons melted margarine and the sugar-cinnamon mixture. Serve warm. Makes 12.
Brown sausage; drain fat. Mix with the spaghetti sauce, mushrooms, tomato juice, onion, Italian seasoning, salt and pepper. Grease square baking pan. Layer half of the noodles, sliced cheese and meat sauce in pan. Repeat layers. Sprinkle shredded cheese equally over pan. Cover and bake at 350° for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.
Trim excess fat from meat. Sprinkle 1 teaspoon salt in large skillet or Dutch oven. Brown meat slowly on both sides in skillet. Stick cloves into onions. Add onions to meat along with the carrots, celery, 1/3 cup water, corn syrup and anchovies. Cover and simmer about 2 1/2 hours or until meat is tender. Transfer meat to serving platter and keep meat warm while preparing gravy. Skim excess fat from pan juices; remove cloves. Blend the 1/4 cup cold water with the flour; stir into juices (mash carrot if desired). Cook and stir until mixture is thick and bubbly. Season to taste with salt and pepper. Serve gravy with roast. Makes 6 to 8 servings.
Combine yolks, sugar, cocoa, flour, milk and butter. Cook over moderate heat until thickened. Remove from heat; add vanilla. Pour into baked pie shell and cover with margarine. Bake in moderate oven until set.
Cover oats and soy sauce with boiling water; cool. Add all rest and mix well. Form into burgers and bake, browning both sides, in 350° oven. Serve on buns or in gravy. Can be browned in skillet first, then put in a casserole in oven and baked with 2 cans mushroom soup, diluted with 1 to 1 1/2 cups milk. Bake at 350° for 30 to 45 minutes, until mushroom soup begins to bubble. Serves 4 to 6.
First Layer: Flatten crescent rolls on bottom of 13 x 9-inch baking pan and bake at 325° until browned. Cool.
In a large skillet, heat oil. Add next 11 ingredients. Cook, stirring often, 10 minutes. Remove and discard bay leaf.
Cook spinach as directed on package. Drain the spinach and dry it by pressing it against the sides of a colander with a paper towel. Mix all ingredients. Shape into small balls (about 1-inch). Freeze on cookie sheets until firm, then bag for storage.
Mix sugar, salt and vanilla with cooked rice. Let cool. Add marshmallows and crushed pineapple, drained. Whip cream and add to mixture. Store in refrigerator.
Mix together shortening, oil and sugar. Add eggs. Sift dry ingredients and mix. Add vanilla. You can divide dough and add chips, coconut, nuts, etc. Form into balls and press down with a glass dipped in sugar. Bake at 350° for 10 minutes. Makes 50 to 60 cookies.
Season room temperature cream cheese with Lawry's salt, onion and Worcestershire to taste. Spread cream cheese mixture 1/4-inch thick on round serving plate. Top with generous layer of chili sauce. Add layer of flaked crab. Snip very generous layer of parsley on top. (Do not cover with aluminum foil; cover with plastic wrap.) Let stand overnight in refrigerator. Serve with crackers. Truly delicious.
Melt margarine and marshmallows and add coloring, vanilla and corn flakes. Put on wax paper by teaspoonfuls to look like holly wreaths. Add red hots for berries. These are great for Christmas treats.
Preheat oven to 350°. Press rolls onto pizza pan to make crust. Brown sausage in skillet; drain. Layer sausage and potatoes over crust. Combine eggs, milk, salt and pepper in bowl; mix well. Pour over potatoes. Sprinkle with cheese. Bake 35 to 45 minutes or until bubbly and lightly browned. Yields 6 to 8 servings.
Peel and cube eggplant; chop celery. Cook in salted water until tender. Drain and put in greased 2-quart casserole. Add cubed bread. Pour melted butter over top; add egg, cheese and enough milk to make thick soupy mixture. Add salt, pepper, paprika and Worcestershire. Bake at 350° until set. Serves 4.
In large mixing bowl, beat milk and peanut butter until smooth. Add Jiffy mix and vanilla. Mix well. Shape into 1-inch balls. Roll in sugar and flatten with fork. Place 2-inches apart on ungreased cookie sheet. Bake 6 to 8 minutes at 375°.
Cook rhubarb until mushy, remove from heat. Add jello and stir until completely dissolved. Pour into 4 dessert cups or a small baked pie shell.
Melt 1 stick of butter in bottom of 10x14-inch pan or baking dish. Cook broccoli as directed on back of box; drain. Add cheese cut into chunks and stir. Cheese will begin to melt. Pour into pan with butter melted in bottom. Melt remaining stick of butter and mix with cracker crumbs. Spread evenly over top of broccoli and bake at 375° for 25-30 mins. uncovered. (When cracker crumbs are nicely browned and cheese bubbly it should be done.)
Mix ground apricots and coconut. Add sweetened condensed milk and blend well. Use teaspoons to drop small clumps into bowl of powdered sugar and roll into balls, keeping hands well covered with powdered sugar. Cover waxed paper with powdered sugar. Let balls stand on the sugar covered waxed paper. Roll again as needed. Children can do this.
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1 1/2 quart casserole dish. Dot with margarine. Cover. Bake at 350° for 35 to 40 minutes. Sprinkle marshmallows over yams and apples. Broil until lightly browned. 6 to 8 servings.
In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).
Cook squash and onion together until tender and drain off water. Add egg, sugar, salt, pepper, butter, corn bread crumbs and sage. Place in a baking dish and bake at 450° until brown.
Blend all ingredients well. Wet hands with cold water and shape into balls. Drop into slow boiling water. Boil slowly for 20 minutes. Do not cover pan.
Mix cinnamon and sugar in a little bowl. Pull pieces of dough and round into little balls. Roll balls in butter. Roll into sugar/cinnamon bowl. Bake as directed on Pillsbury can. Watch them because they don't take long. Keep the balls small and bite size.
Chop onion and cook in 1 stick of oleo until onions look clear. Mash squash with fork. Combine onions and oleo with slightly beaten eggs. Add squash, bread crumbs, salt and pepper to taste and soup. Mix well. Pour into a greased casserole dish and bake at 350° for 20 to 25 minutes.
Rinse crab unless can indicates that it isn't necessary. Blend crab and cream cheese (room temperature). Add the remaining ingredients. Chill.
Pour cherry pie filling mix into bottom of 9 x 13-inch ungreased cake pan. Sprinkle dry cake mix over top of pie filling and smooth out. Add layer of nuts. Pour melted butter over top and smooth. Bake 60 to 70 minutes in moderate oven at 350°. Cut in squares and serve with whipped cream.
Press unrolled crescent rolls on bottom of ungreased 13 x 9 x 2-inch baking pan. In skillet, brown beef and onion; season with paprika, salt and pepper. Mix in mushrooms and sour cream; spread warm over rolls. Top with cheese. Bake at 375° for 25 minutes, or until rolls are done.
Cook ground meat over medium-high heat Season meat with salt, pepper, onion and chili powder while cooking. Drain and season with taco sauce. Place half package of tortillas on bottom of greased pan. Spread cooked meat over this. Spread beans over this and add another layer of tortillas. Cover with Ro-Tel and mushroom soup. Place grated or sliced cheese over this. Bake 1 hour at 350° or 30 minutes at 400° if you're in a hurry. If baked at 400°, make sure the cheese doesn't get too brown. I've gotten a lot of compliments over this dish! Serves about 10.
Mix yeast in warm water; add sugar, salt and shortening. Mix with flour. Let rise for 1 hour, then make into rolls. Let rise again. Bake until brown. Can be stored in airtight container in refrigerator until you need them.
Mix all together and let stand in refrigerator at least 8 hours before baking. Do not mix before baking! Bake 1 hour at 350° in 1-quart casserole. May double recipe for 9 x 13-inch pan.
Combine cornflake crumbs with melted butter. Set aside for topping. Stir together remaining ingredients. Spoon mixture into 10 x 6 x 2-inch glass dish. Sprinkle with topping mixture. Bake at 325° for 35 minutes or until heated through. Yields 6 servings.
In large skillet, heat oil. Put in chicken parts. Brown on all sides. Spoon off fat. Add spaghetti sauce with mushrooms and green peppers. Cover. Cook until chicken is well done through, about 45 minutes. Stir occasionally.
Combine first 3 ingredients and bring to rolling boil, stir constantly. Boil for 5 minutes, remove from heat, then add remaining ingredients and pour into a buttered dish. Let set until firm and cool.
Put sugar and cubed bread into double boiler. Mix eggs, milk, salt and vanilla and pour over bread. Cook for 1 1/2 hours. Do not mix ingredients.
Mix sugar with cocoa. Add milk, butter and salt. Bring to a rolling boil in a saucepan for 1 minute, stirring constantly. Remove from heat and add rest of ingredients. Mix well. Drop on wax paper by teaspoonfuls and let stand.
Mix together, except cheese, and refrigerate overnight. Add cheese. Place in 9 x 12-inch buttered baking dish. Bake at 350° for 45 minutes.
Cook potatoes until tender. Drain and dry. While still hot, peel and dice (or cube). Boil chicken stock, vinegar, salt, sugar and pepper. Remove and cool 2 to 3 minutes. Combine vegetable oil and mustard with potato cubes. Add stock mixture, bacon and dill and toss gently.
Place chicken in 9 x 12-inch pan. Mix together cream of mushroom soup, cream of chicken soup and cream of celery soup with 1 cup broth from cooked chicken. (You can add the seasoning package from stuffing to soup mixture.) Put dry stuffing over chicken and bake 25 to 30 minutes, until it bubbles.
Mix the water, jello and pie filling together; let set, then whip. Mix together the Cool Whip and vanilla pudding and add to the cherry mixture. Mix together with a Mixmaster.
Cut fish into serving pieces. Lay 6 strips bacon in bottom of baking pan. Slice onion and arrange over bacon. Sprinkle with crushed bay leaf. Place fish fillets over this. Season with salt and pepper. Cover with bread crumbs. Sprinkle lime or lemon juice over crumbs. Lay 6 strips bacon over top. Bake at 350° for 20 minutes or until fish is done and bacon crisp. Serve with slivers of lime and a sprinkling of crushed Macadamia nuts or slivered toasted almonds. Garnish with parsley. Serves 6.
Cream butter and sugar; work in flour. Roll to 1/4-inch thickness. Prick all over with a fork. Cut in strips or desired shapes. Bake at 325° for 15 minutes, until light brown. Bake in an ungreased cookie sheet.
Cook spaghetti in chicken broth. Saute onion and bell pepper in margarine. Mix soups, Cheez Whiz, onion, pepper, chicken and spaghetti. Pour into greased casserole dish. Top with grated cheese. Bake at 350° for 30 to 40 minutes.
Soak beans overnight. Brown meat. Add onions and celery and cook slightly. Add tomato puree, seasonings and the drained, soaked blackeyes with about 1 1/4 cups water. Cook over low heat about one hour or until chili is thick and beans are tender, stirring occasionally. Add water, if necessary, to maintain desired consistency.
Heat oven to 400°. Mix thoroughly first 4 ingredients. Blend in flour, cream of tartar, soda and salt. Shape by rounded teaspoonfuls into balls (1-inch). Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheets. Makes 3 dozen cookies.
Pack cucumbers and onion in jars. Heat remaining ingredients to boil. Pour over cucumbers and onions.
Sift together flour, baking powder, salt, sugar and soda. Cut in shortening to the dry ingredients. Pour 1 package of yeast into 2 teaspoons warm water, stirring until dissolved. Mix with buttermilk. Mix with dry ingredients. Roll out thin and cut. Start in cold oven at 400°.
Combine pretzels, margarine and 3 tablespoons sugar. Press into 8 x 12-inch glass baking dish. Bake at 400° for 8 minutes. Cool.
Brown ground chuck in large skillet; drain. Stir in salsa, corn, water and chili powder. Bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed. Fluff mixture with fork; sprinkle with cheese. Cover; let stand 2 to 3 minutes or until cheese is melted. A south-of-the-border sensation!
Combine sugar and syrup in 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture boils. Stir in peanut butter; mix well. Add Rice Krispies. Stir until well blended. Stir mixture into buttered pan, 13 x 9-inch.
Stir together flour, baking powder and salt. Cut in shortening until mixture resembles cornmeal. Gradually add the water, stirring with a fork (dough will be crumbly). Turn onto lightly floured board or surface; knead into a smooth ball.
Place crackers in a large bowl, mix all other ingredients and pour over crackers. Mix well. Spread on a cookie sheet and bake 15 to 20 minutes at 250°, stirring often.
Mix hamburger and sausage meat together thoroughly. Add salt, pepper and garlic salt. Form into four (6 ounce) hamburger steaks. Using long pan, put tinfoil in the bottom of pan. Place meat into pan, spacing them out a little. Cut up carrots, potatoes and onion. Place all around meat. Pour 1 glass of water in pan. Pour tomato sauce in pan also. Cover pan completely with tinfoil. Put in oven at 350° and bake slowly for about 1 1/2 to 2 hours.
Heat oven to 350°. Melt butter. Beat yolks and sugar until light in color. Beat in cornmeal and flour. Continue to beat while adding melted butter, bourbon, cream or milk and vanilla. Pour into crust and bake until a knife comes out clean, approximately 30 minutes. Let pie cool before eating.
Mix cake mix as directed on package. Bake 1/2 the mix in greased and floured 9 x 13-inch pan at 350° for 15 minutes. In a double boiler, melt together butter, caramels and milk. Remove top of double boiler from heat. Cool mixture slightly and pour over the baked 1/2 of cake. Pour rest of batter on top of that and add nuts and chips. Bake at 350° for 25 minutes, then give it the supreme test! Eat some!
Mix together the first 5 ingredients. Split rolls in half and spread each side with mixture. Put corned beef on roll, then top with cheese. Heat until cheese is melted.
Cut cantaloupe into 1 inch cubes. Combine 1/2 of cubes plus 1/2 cup orange juice and blend in blender until smooth. Repeat until all cubes are blended. Combine cantaloupe mixture with remaining 3 1/2 cups orange juice and next 3 ingredients. Blend well. Cover and chill. Serve in your prettiest bowls, cold. Serves 6.
Place ice float in punch bowl. Add other ingredients. Mix well and get out of the way! Makes 40 punch cups.
Combine all ingredients except lemon juice and extract in blender and whiz until liquid has a smooth consistency with most of coconut well blended. Pour into saucepan and heat until thickened. Cool slightly, then add lemon juice and extract and mix well. Pour into baked pie shell of your choice or you may pour into custard cups. Chill and serve.
Mix cake mix according to package directions. Bake in a 9 x 13-inch pan or layers. While cake is still warm, mix milk, sugar and frozen coconut. Bring to boil. Remove from heat. Punch holes in top of cake with fork. Pour mixture over cake. After cake is cool, mix 1 large carton Cool Whip with 2/3 package frozen coconut, icing cake. Use remaining 1/3 coconut to sprinkle over top of cake. Refrigerate.
Preheat oven to 350°. Combine the meat, bread crumbs, eggs, salt and pepper. Mix thoroughly. Shape the meat mixture into a 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake, uncovered, for 1 hour. Serve with Mushroom Gravy and mashed potatoes.
Mix all ingredients together and bake in a 9 x 13-inch greased pan at 350° for 45 minutes. Yields 12 to 16 servings.
Peel tomatoes. Chop or put in blender the onion, pepper, celery and tomatoes. Cook in a heavy kettle about 3 hours or until thick. Adjust seasoning as desired. Pour into pint jars and process in a canner. Keeps well in the refrigerator.
Combine all ingredients, then add 2 eggs and enough milk to make a thick batter. Using small teaspoon, drop in hot grease and cook until golden brown.
Melt chocolate and butterscotch chips in double boiler or on low in the microwave. Mix in peanuts and noodles. Drop by teaspoon onto wax paper. Store in covered plastic container with wax paper between layers of candy. Makes 4 dozen.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. In large bowl combine Bisquick, walnuts, raisins, sugar, grated orange peel and caraway seed. In small bowl, using fork, beat milk and egg to blend well; stir liquid mixture into dry ingredients just until blended.
Put small amount of oil or butter in skillet; add almonds and cook over low heat, stirring, until browned. Add onion, green pepper and seasonings. Stir together and cook for 5 minutes. Add rice and soy sauce. Mix well and cook until well heated (approximately 10 minutes).
Prepare cake mix according to box directions. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325 degrees for 20-25 minutes or until test done. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on racks. Beat cream cheese, powdered sugar and granulated sugar at medium speed until creamy. Chop 8 candy bars finely, fold cream cheese mixture and chopped candy into whipped topping. Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars and sprinkle half of chopped bars over cake. Press remaining chopped candy along bottom edge of cake. Yield: 1 (3-layer) cake.
Fry ground beef, onion and bell pepper with seasoning until done. Add tomatoes, okra, Worcestershire sauce and soy sauce; simmer until okra is cooked. Serve with rice and wheat rolls.
Combine sugar and milk in a large pan. Cook over medium heat until dissolved. Boil, stirring occasionally, until soft ball. Remove from heat. Add peanut butter and vanilla. Beat lightly and pour into pan. Cool and cut into squares.
Remove crust from bread and cut into 1-inch cubes. Combine butter and cheeses over moderate heat. Add the remaining ingredients. Beat egg whites and fold into mixture. Dip cubes into mixture to coat. Place on cookie sheet and freeze 15 to 20 minutes. Bake at 400° for 10 minutes or until golden brown. Yield: 2 dozen.
Boil broccoli with 1/4 cup onion until tender. Drain and place in casserole dish. Mix grated cheese and 1/4 cup onion; add soup, mixed with 1/2 cup of milk. Pour mixture over broccoli. Roll crackers and mix with melted margarine. Sprinkle on top of casserole. Bake at 350° for 25 to 30 minutes or until brown and bubbly. Makes six to eight servings.