HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together first 5 ingredients. Combine apples, eggs and oil. Stir into dry ingredients. Add pecans and coconut. Bake at 350° for 1 hour in tube pan.
Spread crescent rolls in a 17 x 11 x 1-inch pan and pat together. Bake at 350° until light brown, 10 to 11 minutes. Cool.
Bake cake mix as directed in oblong pan. Put crushed pineapple on baked cake. then add vanilla pudding. Add sliced bananas, then add Cool Whip (spread across bananas), cherries (drain juice and crush), pecans (crushed) and coconut on top (optional). Keep refrigerated.
Butter bread placing buttered side on bottom of pan. Layer the Cheddar cheese, Velveeta cheese and ham, sausage or bacon on top of bread. If bacon or sausage is used, brown and fry. Mix the rest of ingredients together and pour on top. Cover with foil and refrigerate overnight. Bake 1/2 hour, covered, then 1 hour uncovered in a 350° oven. Let stand 5 to 10 minutes before serving.
Brown tenderloin. Place in 275° oven until done, slightly pink in middle. In separate pan, heat 1 tablespoon butter or oil. Saute onion until caramelized. Add raisins. Mix wine and cornstarch. Add to onion and raisins. Cook until thick. Slice tenderloin; place on sauce. Serve with vegetable and potato or rice.
Sift together flour, sugar, cocoa, baking powder and salt, then add milk, shortening and vanilla. Beat well until fluffy. Mix in nuts and pour into well-greased and floured pan (about 7 x 10-inch pan).
Mix tomatoes, Prosciutto, basil, olive oil, vinegar and garlic in large bowl. Add salt and pepper to taste. Set aside for 1/2 hour. Cook pasta in boiling water until tender. Drain. Add pasta to tomato mixture. Top with Feta cheese. Serve immediately.
Whisk dressing and soy sauce together and set aside. In large bowl, combine remaining ingredients (except chow mein noodles). Pour dressing over salad and toss well. Chill until ready to serve. Serve topped with Chinese noodles. (This is really good over hot white rice, too.)
Layer spinach, lettuce, eggs, bacon and peas in order listed in a large salad bowl.
Combine lettuce, carrot, and onion in large salad bowl. Cook bacon slices and save bacon grease for later. Crumble bacon into small bits. Mix ramen noodles and almonds on a cookie sheet. Lightly coat the noodle/almond mixture with the bacon grease. Brown the mixture in toaster (or conventional) oven. Make dressing by combining vegetable oil, vinegar, sugar, and soy sauce in a sauce pan. Simmer sauce until sugar is dissolved. Set aside to cool. Add bacon bits and the toasted ramen noodles and almonds to salad in bowl. Mix and serve. Keep dressing separate from salad until salad is served. (Salad will not keep very long once dressing is added.)
Combine Kool-Aid and cranberry juice cocktail. Just before serving, add 7-Up.
Preheat oven to 350°. Slice top off of loaf and set aside. Remove bread from interior of loaf, leaving enough on the sides to form a shell. Tear the bread you removed into small pieces in a mixing bowl. Brown the ground beef and drain well. Return to pan and add onion; cook until onion starts to get soft. Add green pepper (and celery if using) and mix well. Add Worcestershire sauce and seasonings. Add meat mixture to bread pieces in bowl. Mix well; mix in the undiluted soup. Taste test and adjust seasoning. Stuff bread loaf shell with mixture. Top with cheese. If desired, spread butter or margarine on the top slice you removed. (You can also sprinkle it with garlic powder or more of the cheese.) Heat stuffed loaf (and top) on a cookie sheet in preheated oven approximately 15 minutes, or until cheese is melted. Slice and serve.
Mix all ingredients in a large pot and chill well. (I add the cold ginger ale right before serving. This can be frozen if you make it ahead of time.) Makes approximate 128 ounces; twenty (6 ounce) servings.
Use an 8-inch square glass baking dish or similar size. Cut half of the cake and cut it in half. Using 1/4 of the cake, break into bite size pieces and make a layer of cake pieces in the bottom of the dish. Sprinkle 1 cup of raspberries over the pieces of cake.
Dissolve yeast in water. Add the biscuit mix and mix well. Knead about 1 minute on a board dusted with flour. Shape into rolls and put on lightly greased baking sheet or muffin tins. Cover with damp cloth and let rise in a warm place, about 1 hour. Cook in 400° oven for 10 to 12 minutes.
Brown pork chops and drain. Peel potatoes and onion; slice thinly. Layer pork chops alternately with onion and potato slices in casserole. Salt and pepper to taste. Mix flour with milk and pour over layers. Bake in a 325° oven for 30 minutes.
Mix all together. Add tiny marshmallows and refrigerate. When serving, add 3 to 4 bananas.
Cream the butter and sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt and add to creamed mixture, gradually adding milk, beginning and ending with flour mixture. Mix after each addition. Add flour and mix. Pour into 3 greased 9-inch pans and bake at 350° for 23 to 30 minutes.
Melt chocolate in a bowl over hot water. Remove bowl from hot water and whisk in butter. Next, whisk in egg yolks. Add rum, cognac or liqueur. Place bowl over cold water and beat vigorously until chocolate is thick and smooth. Chill until workable. Form into balls with 2 teaspoons; roll in unsweetened cocoa. Place on a chilled plate until firm. Roll in cocoa again and keep chilled in a covered container until served.
Grease 9 x 13-inch pan. Add coconut (not to edge of pan). Next, add pecans on top of coconut. Mix boxed cake according to directions; pour over coconut and pecans. Mix the butter, cream cheese and powdered sugar; spoon over cake batter. Bake at 350° for 45 minutes.
Place 1/2 c. water with bananas & strawberries in blender and process till smooth. Stir in rest of ingredients except ginger ale. Refrigerate and serve with ginger ale.
Melt marshmallows with 1/4 cup milk in double boiler. Let cool. Add creme-de-menthe and heavy cream.
Add milk, butter, sugar and cocoa. Boil for 2 minutes. Take off stove and add oats, vanilla and salt.
Combine all ingredients. Mix well and stuff into casing. Great baked, broiled or fried.
Saute garlic in hot oil. Add meat and brown on all sides over medium heat. Mix remaining ingredients and add to meat. Cover and simmer over low heat on top of range or bake in 350° oven for 1 hour or until meat is tender. Serve over hot fluffy rice. Serves 4.
Mix together and sprinkle additional Parmesan on top. Bake for 1/2 hour or until hot and brown on top at 350°. Serve with French bread.
Preheat oven to 300°. Spray an 8 x 8 casserole dish with cooking spray. Combine the first 6 ingredients with 1 cup of Swiss cheese. Place slices of French bread over mixture and sprinkle with parsley. Bake, uncovered, 30 to 45 minutes or until golden brown.
Cream together the butter, sugar, eggs, oil and vanilla. Add the flour, salt, baking soda and cream of tartar. Roll into small balls. Press with a fork dipped in sugar. Bake at 350° for 10 to 15 minutes.
Heat oil in pan. Brown chicken in hot oil on all sides. Set aside and continue cooking until all pieces are done. As last of chicken browns, add remaining ingredients. Cook slowly for 40 minutes or until the vegetables are tender. Add sherry, if desired. Serve with pasta and a salad.
Serves 4 people. Coat a medium saucepan with cooking spray. Melt butter over medium heat. Add noodles constantly stirring over low heat until noodles become golden brown. Add rice. Coat with butter. Meanwhile bring water or broth to a full boil. Add at once to rice. Salt and pepper to taste. Put on a tight fitting lid and simmer until water is absorbed. If brown rice is used, add more water and cook longer.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, celery salt and garlic powder. Shape into balls and pour remaining ingredients. Bake 45 minutes, covered. Uncover and bake 15 minutes longer.
Cook broccoli and spinach in water until completely thawed (but not cooked). Stir in remaining ingredients except bread crumbs. Place in large casserole dish and cover with seasoned bread crumbs. Bake at 350° for 35 to 40 minutes. Makes 12 servings of 1/2 cup at approximately 85 calories per serving.
Cook macaroni as directed on package. Rinse in cold water and drain. Stir in tomatoes, onions, garlic, parsley, oil, salt, basil and pepper. Cover and refrigerate about 2 hours or until chilled. Makes 6 servings.
Brown sausage in skillet; add vegetables. Cook until just tender. Lightly toast pita bread. Use spoon to open while warm. Fill with sausage and vegetables.
Heat all ingredients, except liqueur, in a large saucepan to boiling. Reduce heat; simmer, uncovered, stirring frequently, until mixture thickens, about 45 minutes. Remove from heat; stir in liqueur. Refrigerate, covered, 4 hours or overnight. Serve slightly chilled. Yields 8 cups.
Mix cake mix, 1 egg and melted butter well. Reserve 2/3 cup of this batter. Spread the rest into a greased and floured 9 x 13-inch pan. Bake at 325° for 15 minutes or until lightly browned.
Put corn in large bowl. Mix sugar, water, syrup, salt and butter in saucepan. Cook to 250° or until a few drops form a hard ball when dropped into cold water. Remove from heat. Stir in vanilla and pour in thin stream over corn, stirring constantly to mix well. With buttered hands, shape into balls. Add food coloring to syrup if desired. Makes 12 to 15 large balls.
Bake brownie mix according to directions on box, adding the pecans. After they are baked, remove from oven and crumble into crumbs. Mix chocolate pudding according to directions on box. Place a layer of brownie crumbs in bottom of trifle bowl, then a layer of Cool Whip. Continue until you have used all ingredients. It is best when it sits for several hours.
In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar. Cook vermicelli in boiling water until barely tender (probably less than a minute). Drain, rinse with cold water and drain again.
Combine ingredients and place in saucepan and place on heat. Bring to a boil. Turn down heat and simmer for 20 minutes. Stir occasionally. This is very hot, so use pepper as you desire.
Saute 1/2 cup chopped onion and 1/2 cup celery until limp. Add Velveeta cheese. Parboil frozen spinach and drain thoroughly. Add spinach, cream of mushroom soup and half the bread crumbs to the pan; blend thoroughly. Put this in a baking dish. Sprinkle remaining bread crumbs on top and bake at 350° for 30 minutes.
Spread hamburger in bottom of a square baking dish. Cover with chopped onions; top with Tater Tots. Spread Cheddar cheese soup on top. (If you mix a little milk with the soup, it spreads much easier.) Bake at 350° for 1 1/2 hours.
Prepare frosting mix. Combine dry cake mix and 1/2 of prepared frosting, water and egg; stir by hand (stiff). Put into greased 9 x 13-inch pan, greased on bottom only. Combine sour cream and remaining frosting mix and spread over mixture in pan. Sprinkle with chocolate chips. Bake at 350° for 40 to 50 minutes. Cool and cut into bars.
Cook spinach and broccoli as directed. Drain well. Mix rest of ingredients, except onion rings, with vegetables. Bake 15 minutes in a 350° oven. Add 1/2 can of onion rings. Mix well and add rest of can on top of casserole. Bake an additional 10 minutes. Serves 6.
Mix all ingredients and pat out like a hamburger and fry in butter and oil until brown. Good with pintos or green beans.
Lightly spray casserole dish with Pam. Do not brown or salt meat. Put meat in dish. Pepper to taste. Cover with chopped onion. Mix both soups and mushrooms with juice in bowl. Spread soup mixture over meat and onions. Bake, covered, at 275° for 3 hours or at 350° for 1 to 1 1/2 hours. Serve over rice, noodles or mashed potatoes. Yield: 6 servings.
Remove turkey breast from package. Blot dry, using paper towels. Combine flour, salt and pepper; dust turkey slices with seasoned flour. Add 2 tablespoons butter in heavy skillet over medium-high heat; brown flour dusted turkey slices about 2 minutes on each side. Remove to warm platter. Add remaining butter and almonds, if used, to the pan. Brown almonds over medium-high heat and turn almonds out onto platter with turkey breasts. Add sherry to pan. Bring to a boil and scrape pan to bring up brownings. Add cream; boil for 2 minutes. Pour sherry-cream over turkey breasts. Serve immediately.
In heavy saucepan, melt white chocolate with milk. Remove from heat; stir in salt, vanilla, cherries for color and walnuts. Spread evenly onto wax paper-lined 8-inch square pan. Chill 2 or 3 hours. Turn fudge onto cutting board. Pull off wax paper and cut into squares. (Store at room temperature.)
Combine water or broth with contents of potato mix, including seasoning packet. Cover and simmer 20 to 25 minutes, stirring occasionally. Stir in tuna, milk, broccoli and salt. Heat 5 to 10 minutes more, until mixture is heated through. Makes 5 servings, each with 196 calories, 4 grams fat and 15 milligrams cholesterol.
Layer lettuce, celery, green pepper, onion, peas and water chestnuts in that order. Cover with mayonnaise. Sprinkle with sugar, Parmesan cheese and bacon bits. Add tomato wedges. Cover and store overnight.
Microwave Directions: Toss apples with 1/4 cup wheat germ and flour. Layer apple mixture, ice cream topping and raisins in 8-inch square glass baking dish. Microwave at High 6 to 7 minutes, stirring after 3 minutes. Separate crescent rolls into 2 rectangles. Stretch dough over apples to edge of dish. Drizzle with margarine; sprinkle with combined remaining 1/4 cup wheat germ and cinnamon. Microwave at High 6 to 7 minutes, or until apples are tender. Let stand on countertop for 3 minutes. Serve with vanilla ice cream, if desired.
Clean and wash vegetables and chop fine. Wash and soak wheat 10 minutes. Squeeze water from wheat and add vegetables. Add lemon juice, oil, salt and pepper and mix well. Serve with lettuce, grape leaves or cooked cabbage leaves.
In 3 to 4 quart saucepan combine all ingredients. Heat to boiling; remove from heat.
Combine 1/2 stick of melted margarine and catsup; split chicken breasts just enough to fold. Salt and pepper. Brush each piece with the mixture. Place the pieces of chicken in a shallow baking dish. Bake 1 hour at 350°, turning and basting occasionally with the mixture.
Combine 1 1/4 cups sugar, cocoa, cornstarch and salt in heavy saucepan. Whisk to remove lumps. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened and comes to a boil. Boil 1 minute. Remove from heat. Beat the egg yolks until thick. Stir 1/4 of the hot mixture into the yolks. Add remaining yolks to hot mixture. Cook over medium heat for 2 minutes. Remove from heat and stir in the butter and vanilla.
Combine celery, onion, eggs, chicken broth and mushroom soup. Add chicken and mix. Place in buttered casserole. Top with cracker crumbs and cheese. Bake at 350° for 1 hour.
In a Dutch oven, brown beef and drain well. In same Dutch oven, saute onion and musheroms with garlic and pepper. Stir in meat and spaghetti sauce. Heat until bubbly. Spread meat mixture over both halves of Italian bread and top with cheese. Broil 6 inches under low flame for 10 minutes.
Cream butter until light. Mix in powdered sugar, then vanilla. Work in the flour. Knead dough on unfloured surface until smooth. Use a shortbread pan or jelly roll pan. Spray lightly with nonstick spray. Put ball of dough in the middle of pan and spread to sides. Prick entire surface with a fork, then bake at 325° for 30 to 35 minutes until very lightly browned. Be sure middle of shortbread is completely cooked. Cool 10 minutes, then loosen with a knife and flip onto a cutting board. Cut while still warm into desired shapes. Top with Lemon Curd, jelly or jam or dip in chocolate.
In a large bowl beat eggs until frothy. Add oil, sugar and vanilla. Beat well. Stir in zucchini and pineapple.
In a mixing bowl, beat eggs. Add potatoes. Combine flour, baking powder and salt; stir into potato mixture. In large saucepan or kettle, heat about 1-inch of oil to 375°. Drop by heaping teaspoonfuls, 4 or 5 at a time, into hot oil. Fry 2 to 3 minutes, turning once, or until golden brown. Watch closely, since they brown quickly. Drain on paper towels. Serve immediately. Yield: 1 1/2 to 2 dozen.
Cook wild rice in 4 cups of water for about 45 minutes; drain. Saute onion and celery in 2 tablespoons butter. Mix all soups together. Blend all ingredients. Season to taste (lemon pepper, parsley flakes, garlic powder, salt and pepper are what I use). Put in buttered casserole dish. Top with crushed potato chips or cornflakes. Bake 1 hour at 350°.
In an 8 x 12-inch baking dish, layer the rhubarb, sugar, dry gelatin and dry cake mix in that order. Pour water over all and scatter the pieces of oleo over top. Bake at 350° for 45 to 60 minutes, until cake is lightly browned.
Preheat oven to 400°. Combine turnips, carrots, onions and 8 whole garlic cloves in a 9 x 13-inch glass baking dish. Drizzle vegetables with 3 tablespoons of olive oil. Sprinkle with savory. Season with salt and pepper and toss well. Bake until vegetables are almost tender, about 45 minutes.
Rinse turkey and wipe dry; rub with oil, then salt and pepper. In a large bowl, combine stuffing mix with oil and vegetables; stir in broth. Mix lightly. Stuff loosely into neck and body cavities. Skewer neck skin to back; tuck legs under skin band. Twist wings under turkey. Place turkey breast-side up on a rack in a shallow roasting pan. Place a tent of foil over turkey. Roast at 325° for 3 1/2 to 4 hours (180° to 185° on meat thermometer). Remove foil last 1/2 hour. Cornbread stuffing can be cooked separately, the last 45 minutes.
Mix eggs, sugar and oil until fluffy. Add pumpkin and mix. Add dry ingredients and mix . Add water and mix. Line bottom of pan with wax paper. Bake at 350° for 45 minutes. Makes 4 loaves.
Blend all ingredients together using 10 oz. of A-1 steak sauce. Pack into a loaf pan and top with remaining A-1 sauce. Bake at 350 degrees for 1 1/2 hours.
Grease bottom of casserole dish with butter. Mix soups and rice together. Pour in dish. Salt and pepper chicken. Place on top of soup mixture. Put pat of butter on each piece. Cook at 250° for two and one half hours. Make sure all rice is covered to prevent drying. I cover mine with tinfoil.
Heat oven to 325°. Butter jelly roll pan (15 x 10 1/2 x 1-inch). Heat brown sugar, corn syrup, margarine and salt in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. Remove from heat. Stir in cereal and nuts until well coated. Spread in pan and bake 15 minutes. Cool until slightly firm, 5 to 7 minutes. Loosen with metal spatula. Let stand until firm, about 1 hour. Makes 8 cups.
Thoroughly mix margarine, sweetened condensed milk, powdered sugar and vanilla. Divide and add desired flavorings and colorings. Roll into little balls. If balls are too soft to handle, freeze them. Then coat with melted chocolate.
In a large bowl, mix together all ingredients until smooth. Chill for 1 hour. For dipping, serve with assorted fresh or blanched vegetables and pickled baby corn. Makes 1 1/4 cups.
In saucepan, combine sugar and cornstarch; gradually add milk until smooth. Cook and stir over medium heat until thick. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot liquid into egg yolks. Return all back to pan. Bring to gentle boil, stirring constantly. Cook 20 minutes longer. (Mixture will be very thick.) Add butter and lemon peel. Gently stir in lemon juice. Cover and cool completely. Fold in sour cream; pour into pie shell. Refrigerate 2 hours. Top with Cool Whip.
Grease square baking dish. Spread mustard on one side of each slice of rye bread. Cut bread in 1/2-inch cubes. Scatter over bottom of dish. Crumble corned beef over bread. In large bowl, mix sauerkraut, soup, water and relish until blended. Spoon over corned beef. Cover with microwave paper. Microwave on High about 8 minutes (turning twice). Place cheese on top and warm until cheese melts. Let stand 5 minutes, then serve.
Mix together all but the cheese. Form into patties. Fry in oil until nicely browned. Sprinkle with Parmesan cheese when done.
In small saucepan, over low heat, melt chocolate in water; stir. In large bowl, beat sugar and shortening until fluffy. Beat in egg yolks and vanilla. Stir in chocolate mixture. In medium bowl, combine flour, baking soda and salt; add to batter alternately with buttermilk until blended.
Cook broccoli. Arrange in 9 x 13-inch baking dish. Place chicken on top. Combine mayonnaise, lemon juice, curry powder and soup. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and margarine. Sprinkle on top. Bake at 350° for 25 to 30 minutes, until bubbly. Makes 8 servings.
Cream the shortening and sugar. Combine remaining ingredients. Mix until well blended. Pour into greased 9 x 5-inch loaf pan. Bake in preheated 350° oven for about 55 minutes. Cool on rack before slicing. Makes 1 loaf.
In double boiler, over boiling water, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipping cream that you have whipped and add sugar and vanilla; garnish with remaining banana slices. Refrigerate leftovers.
Cook potatoes in boiling water until tender. Let cool, peel and cut lengthwise into 1/4-inch thick slices. Combine next 6 ingredients in a small saucepan; stir in pineapple juice, syrup, orange juice and margarine. Cook over medium heat about 10 minutes, stirring occasionally.
Brown meat; add onions, celery, soups, water, mushrooms, molasses, rice, salt and pepper. Bake 2 hours, uncovered, at 325°.
In a casserole dish, melt stick of margarine in a 375° oven; in same dish, add the remaining ingredients and bake 30 to 35 minutes. Top with ice cream. Fast and easy dessert!
Mix Cool Whip and jello. Add pineapple; mix, then add marshmallows. Let set for a few hours before eating.
Grate cabbage and onion and green pepper (optional). Combine oil, vinegar, sugar and salt. Pour over cabbage mixture. Refrigerate overnight. Will keep 2 weeks or more.
Combine pineapple and sugar; bring to a boil. Add orange jello. Stir until dissolved. Add cold water and let stand until almost congealed. Fold in Cool Whip. Add Cheddar cheese and nuts.
Measure flour; add baking powder, salt, baking soda, sugar and spices. Combine eggs and oil. Pour into flour mixture, stirring just enough to moisten the dry ingredients. Add pumpkin and vanilla, mixing well. Stir in raisins. Spoon batter into greased or paper-lined medium-sized muffin pans, filling each cup 2/3 full. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Makes about 18 muffins.
Mix together and pour into funnel. Release and make circles of batter into hot grease. Cook 10 to 15 seconds on each side. Dust with powdered sugar while still hot when placed on plate. Makes 10 (5-inch) cakes.
Mix all ingredients well. Chill in covered dish for 2 or more hours. Roll or shape into balls about the size of walnuts. Freeze or refrigerate until ready to use. Bake at 300° for 30 minutes. Makes 60.
Cut 6 asparagus spears into 4 inch lengths and marinate with cherry tomato halves in 2 tablespoons Italian dressing; cover and refrigerate. Cut remaining asparagus into 1/2 inch pieces; reserve.
Grease tube pan. Cut roll dough pieces in half (while still mostly frozen) and place in pan. Sprinkle brown sugar over dough pieces and sprinkle nuts and cinnamon over brown sugar. Pour melted margarine over all. Cover with a tea towel and leave on countertop overnight. In morning, heat oven to 350°. Bake 35 to 45 minutes or until browned and done. Invert on a plate and remove pan.
Soften cheese and margarine. Mix with the other ingredients. Spread cheese mixture on bread. Layer into 3 layers. Cut into thirds, finger size. Seal each slice with cheese mixture (like icing on a cake). This is messy! Place on a cookie sheet and quick freeze. After they harden, place in plastic bags in the freezer.