HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake according to directions. Bake in 3 (8-inch) round pans or 2 (9 x 13-inch) pans for 30 minutes at 350°. Cool slightly. Pierce cake with fork; drizzle Kahlua over layers. Prepare pudding with 2 cups milk per package. Break cake into pieces. In very large bowl, layer 1/3 cake, 1/3 pudding, crushed Heath bars and whipped topping. Stick broken pieces of Hershey bar down through the dessert. Recipe can also be cut in half; full recipe makes quite a bit.
Drain fruit, reserving juice. In saucepan, cook 1 cup reserved juice over medium heat; stir in gelatin. Beat cream cheese in warm mixture. Fold in fruit. Remove from heat, chill in refrigerator until syrupy, 45 minutes. Fold pecans, whipped cream topping and lemon juice (if using pineapple) into fruit mixture. Pour mixture into 8-inch square pan. Chill for 2 hours. Cut into squares and serve.
In a 2 1/2-quart casserole, cook olive oil, garlic and onion, covered, on High 3 to 5 minutes, until tender, stirring halfway through. Add kidney beans with liquid, tomato sauce, pasta, bouillon and 3/4 cup water. Cook covered on High 14 to 18 minutes, until pasta is tender. Stir halfway through. Stir in peas; sprinkle with cheese. Let stand, covered, 5 minutes. Makes 4 servings.
Brown meat in bacon drippings. Stir in chilies, taco sauce, taco seasoning and refried beans. Place hot mixture in a crock-pot and add cheese. Continue to cook for 30 minutes, stirring occasionally. Turn crock-pot to low; add sour cream and mix well. Serve with tortilla chips. Great hot dip dish for a party.
Sift flour and other dry ingredients; set aside. Beat oil and sugar in a large mixing bowl. Add eggs, one at a time; beat well. Stir in vanilla. Add dry ingredients alternately with buttermilk. Stir in prunes and nuts. Pour into 9-inch tube pan with removable bottom. Bake in 350° oven about one hour.
Brown hamburger; drain. Add all other ingredients, except cheese. Melt cheese last, very slowly on low heat. Serve with corn chips.
Mix all ingredients together into large bowl. Let stand for 3 hours or in refrigerator overnight. Bake in a 2 1/2-quart casserole for 45 minutes at 350° temperature. Serves 4.
Put almonds and butter in a 9 inch microproof pie plate. Cook on HI (max. power) for 4-5 1/2 minutes, or until toasted. Stir twice during cooking; set aside. Put white chocolate in large microproof mixing bowl and cook on HI (max. power) for 2 1/2-3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheets. Spread to desired thickness and refrigerate until set.
Cut apples in small pieces. Mix with lemon juice. Mix sugar, flour and nutmeg together, then mix in apples. Put in 1 (9-inch) unbaked pie shell. Sprinkle with Topping mixture. Place in large grocery paper sack. Staple end or secure firmly by other means. Bake for 1 hour at 425°.
Mix and marinate overnight in bottled Italian salad dressing in refrigerator. Turn or stir occasionally.
Combine all ingredients. Cook in a double boiler until thick, approximately 20 minutes. Sauce will get very thick as it cools, not to worry! Reheat in microwave or over hot water and it will thin down again. Sauce will keep in the refrigerator for weeks.
Prepare rice according to package directions. Add celery, onions and pickles to rice. Break salmon into chunks. Gently stir salmon and peas into rice mixture. Chill 3 to 4 hours or overnight. Serve on endive and garnish with eggs. Yields 6 (1 cup) servings.
Note: Marinate meat in wine, soy sauce and crushed garlic overnight. Meat will be very tender.
Combine flour, cinnamon, baking soda, nutmeg and salt; set aside. In a large bowl beat together sugar, oil and eggs. Stir in carrots and nuts. Add dry ingredients. Mix to combine thoroughly. Lightly butter a ceramic or plastic fluted tube pan. Spoon in batter. Elevate pan on an inverted dish or plastic trivet.
Combine first 4 ingredients, mixing well. Spread about 1 heaping tablespoonful of cream cheese mixture on each tortilla. Tightly roll tortillas and wrap in wax paper; chill 8 hours. Slice each tortilla into seven 1-inch slices and serve with jalapeno salsa. Yield: 7 dozen appetizer servings.
Combine all ingredients, beat until smooth. Bake at 350° for 30 to 35 minutes.
Combine all ingredients together, except English muffins. Mix well. Spread on English muffins. Broil until brown and crispy.
Brown ground chuck and drain well. In crock-pot, melt Velveeta cheese. Add cooked beef and salsa. Simmer. Serve with chips of your choice. Good served with large corn chips.
Mix ingredients until crumbly. Press firmly in a 9 x 13-inch pan and bake for 15 minutes at 350°.
Combine sugar, butter and milk in pan. Cook to boiling, stirring constantly, for 5 minutes over medium heat. Remove from heat. Stir in peanut butter, vanilla and marshmallow cream. Stir fast; mix well. Pour into buttered cake pan, 13 x 9. Cool. Cut into squares.
Cream butter and sugar; add eggs. Mix dry ingredients. Mix lemon juice and vanilla with milk. Mix dry ingredients with liquid alternately to butter and sugar mixture. Bake at 350° for 1 hour or until tester comes out clean.
Cook sausage as label directs; drain any excess fat and keep sausage warm. In oven-safe medium skillet over low heat in hot butter, stir in flour until smooth. Gradually stir in milk and cook, stirring constantly, until thickened. In medium bowl, with fork or wire whisk, beat half and half, eggs, salt and pepper until blended; stir into sauce. Cook, stirring constantly, until eggs are slightly set.
Dissolve jello in hot water. Add marshmallows and chill. When mixture has set to the consistency of egg whites, stir in crushed pineapple. Pour into 9 x 13-inch dish. Let mixture set up. Mix sugar, flour, pineapple juice and eggs. Cook over low heat until thick. Add cream cheese and stir until smooth, then fold in Cool Whip. Cool. When jello mixture is set, slice bananas on top. Put cream cheese mixture on top of that, then sprinkle with nuts.
Mix all together very well. Roll into small balls and then in pecans. Freeze balls and just before serving, defrost 5 minutes. Yields about 2 1/2 dozen.
Soften margarine. Mix with flour (like a pie crust). Add nuts. Spread in 9 x 13-inch pan. Press the mixture down. Bake 20 to 30 minutes at 350°. Let cool.
Cream the shortening and sugar. Beat 2 eggs. Sift together flour, cinnamon, cloves and allspice. Add to creamed mixture. Bring to boil applesauce, water and baking soda. Add to batter; mix well. Bake in 2 greased and floured loaf pans at 350° for 45 to 50 minutes. Optional: Add 1/2 cup chopped nuts.
Melt gelatine in warm water. Add cream cheese (which is at room temperature). Add other ingredients. Salt and pepper to taste.
Cut cabbage into quarters or eighths and cook in a little salted water for about 7 minutes or until tender. Discard water. Chop cabbage fine. Melt margarine in covered saucepan and put celery, peppers and garlic in pan. Cook over real low heat until vegetables are tender. Mix with chopped cabbage. Now stir in the rich milk, the shredded cheese and the salt and pepper as needed. Put into buttered baking dish and bake at 300° for 1/2 hour. Sprinkle buttered bread crumbs on top and cook for another 15 minutes.
Boil sugar and water until forms hard ball in cold water. Place Marshmallow Creme in bowl. Pour sugar and water mixture over creme. Beat until stiff; feed in nuts and vanilla. Drop from teaspoon onto wax paper.
Wrap 1 slice of bacon around each chicken breast. Place in a casserole or baking dish and sprinkle with salt, pepper and dill weed. Mix soup with 1/2 can of water or milk, then add sour cream. Pour over chicken and sprinkle with salt and pepper and a little more dill weed, if desired. Bake at 325° until tender. Serve with noodles or rice.
Combine pears, sugar and nuts. Add flour, nutmeg, salt, cinnamon and soda to pear mixture. Next, add eggs, oil and vanilla. Mix all well and pour into greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes. Cool.
Brown ground beef and drain. Add remaining ingredients. Simmer for 15 to 20 minutes or to desired consistency. Spoon onto hot dogs and enjoy.
Brown onions and green peppers. Dice the top round steak. Put into pan with peppers and brown. Add hot water and half bottle of Worcestershire sauce. Cook for approximately 45 minutes. Mix flour and water to make gravy.
Heat oven to 350°. Spray a 10-inch tube or Bundt pan with nonstick cooking spray. Beat sugar and margarine until fluffy. Mix in pumpkin, egg whites and water. Gradually add combine flour, 1 1/4 cups oats and remaining ingredients. mix well. Spread into pan and sprinkle with 1/4 cup oats. Bake 60 to 70 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan.
Cook cookies by directions on package. With mixer, blend cream cheese and sugar. Spread over cooled cookies. Drain fruit very well and spread over cream cheese mixture. Top with Cool Whip. Nuts are optional.
Dredge one side of bacon strip in cheese; roll it against bread stick diagonally. Place sticks on baking sheet, dish or paper plate lined with paper towels. Microwave on High for 5 1/2 minutes. Roll again in cheese.
In a large bowl, add and combine well eggs, honey, oil, mashed bananas, peanut butter and vanilla. In small bowl, add flour, baking powder, baking soda and salt, combining well. Combine wet and dry mixtures and fold together gently until just mixed. Line muffin tin with paper baking cups (greasing tin is optional). Spoon into the prepared pan. Bake at 400° for 20 minutes. Remove from pan and cool on rack.
In saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking 3 minutes. Add other ingredients. Spread into an 8-inch square baking pan that has been sprayed with cooking spray. Bake at 350° for 25 to 30 minutes or until lightly brown.
Layer 2 1/2 cups of corn chips, onion, 1/2 cup cheese and chili in a 1 1/2-quart greased casserole dish. Top with remaining chips. Bake in preheated oven (375°) for about 25 minutes. Top with remaining cheese and continue baking 5 minutes. Serves 4 to 5.
Add sugar, butter and eggs to hot potatoes. Add milk, flour, baking powder, salt, vanilla and brandy. Roll out on floured board and cut 1/4-inch thick.* Fry in hot fat.
Mix all ingredients together and let set in refrigerator 3/4 hour. With a large serving spoon, make mini meat loaves in a 10 x 12-inch pan. Bake at 325° for 45 minutes.
Peel potatoes; place in a saucepan and cover with water. Cook until tender, but firm; drain and cube. In a bowl, mix potatoes, onion, cheese and mayonnaise. Transfer to an ungreased 13 x 9 x 2-inch baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes or until heated through. If desired, sprinkle with parsley and paprika.
Beat eggs. Add sugar, salt and then flour. Beat these ingredients. Add melted butter. Add milk and beat, then add coconut and beat. Pour into unbaked pie crust and bake 30 minutes at 350°.
Cook broccoli as directed on pkg. Arrange broccoli in greased 9 x 13 baking dish. Place chicken on top. Combine soup, mayo, lemon juice and curry powder, pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over top. Bake at 350° for 30 - 40 minutes. (Can be prepared ahead, covered and refrigerated before baking in oven.)
Combine first 2 ingredients. Mix next 4 ingredients then combine with first 2; mix well. Bake in greased 9 x 13-inch pan at 400° for 25 to 35 minutes. Start checking at 25 minutes.
Place 1/2 cup sugar into mixing container. Add 1 teaspoon almond flavoring and pineapple juice. Stir well until sugar is dissolved. Chill thoroughly, overnight if possible. When ready to serve, pour the pineapple mixture into punch bowl, then add the chilled ginger ale.
Mix ingredients ahead of time so they will blend. Serve on baked potato. Great served on broccoli.
Mix dry ingredients together. Combine eggs, oil and sugar; add to dry ingredients. Add pumpkin and fold in 2 cups chips. Bake in tube pan at 350° for 75 minutes.
Brown meat. Add onions, bell pepper, chili powder and salt. Cook 5 minutes; drain. Add tomatoes, beans and rice. Stir together. Spoon into baking dish; top with cheese and olives. Bake at 350° for 1 hour. Can be frozen and cooked later if desired.
Saute onions in butter; add mushrooms for few minutes. In bowl, add defrosted drained broccoli, beaten eggs, onions, mushrooms, cheese and flour. Mix well. Put in greased pie pan. Sprinkle top with seasoned Italian bread crumbs and dot with butter. Bake in 350° oven for 45 minutes.
Measure all ingredients into a jar. Shake thoroughly. Store in refrigerator. Makes 1 1/3 cups dressing.
Mix first 4 ingredients. Add all the remaining ingredients. Pour into greased and floured loaf pans. Bake at 300° for 1 1/2 hours. Sprinkle with sugar. Makes 2 loaves.
Pour cake mix in 2 round cake pans. Bake. Put 1 cake layer in the bottom of a punch bowl. Put 1/2 of pudding on top of cake. Put 1/2 of cherry pie filling, fruit cocktail, pineapple, coconut and Cool Whip. Start over with other cake layer. Add the rest of ingredients with Cool Whip on top. Decorate.
Place in top of double boiler, Sugar; add buttered and cubed Bread. Add Eggs that have been beaten with Milk, Vanilla and Salt. Do not mix or stir. Cook 1 hour over boiling water or until custard is firm. Serve warm plain or with cream.
Cook orzo according to package directions (al dente). Drain and rinse with cold water. Drain again. Add Feta cheese, parsley, dill and tomato. In a jar with a tight fitting lid, combine oil, lemon juice, salt and pepper. Cover and shake. Pour over the salad and toss until the orzo is well covered. Refrigerate until cool. Toss again before serving. Makes 8 servings.
Sprinkle gelatin over water to soften, using a double boiler; stir over hot water until dissolved. Beat cream cheese until smooth. Stir in sherry, salt, pimentos, crab, pepper, 2 tablespoons parsley and the dissolved gelatin. Pour into a 3-cup ring mold. Refrigerate 4 hours or until set. To serve, turn out on plate. Garnish with the remaining parsley. Place parsley sprigs in center.
Drain tidbits; mix the syrup and water. Boil. Add rice and salt. Reduce heat; cover and cook. Cool. Fold in pineapple, marshmallows, cherries (quartered) and whipped cream. Chill. Serves 8.
Can add 1 can of kidney beans, pinto beans or green beans. Add more water, if needed.
Mix all ingredients in very large bowl; pour into greased casserole dish. Sprinkle with buttered cornflake crumbs. Bake at 325° for 30 minutes.
Melt chocolate and butter or margarine in a large saucepan over low heat. Remove from heat and cool. Stir in marshmallows and 1/4 cup nuts. Divide mixture in half and shape each into 6-inch long log, 1 1/2-inches in diameter. Roll each in rest of nuts and chill. When chilled, slice into 1/2-inch pieces. Makes about 2 dozen.
Beat cream cheese and milk in a small bowl until smooth. Add cheese and green onions. Mix well. Cover and chill 1 hr. Shape into 1 inch balls. Place pretzel stick in them and serve.
Preheat oven. Cream the butter and sugar. Gradually add the other ingredients, mixing thoroughly. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 minutes.
Place all ingredients in blender. Cover and blend about 30 seconds or until smooth. Serve at once over ice cubes.
Combine the first 7 ingredients and shape into balls. Brown, cover and cook for 10 minutes. Set aside. In a 2 1/2-quart casserole, add the remaining ingredients. Heat until steaming. Add meatballs and top with biscuits. Bake at 400° for 20 to 25 minutes.
Dissolve yeast in lukewarm water; put milk, butter, sugar and salt in a saucepan and bring to a scald (do not boil), letting butter melt. Stir. Put milk mixture in a large bowl; add yeast mixture and stir together. Sift in the 5 cups of flour gradually until dough is formed. Cover and place in warm place to rise. Let rise 15 minutes. Knead dough down and roll out on a floured surface to cut into rolls. Place rolls on a greased pan, touching each other. Cover with wax paper and let rise about 15 minutes. Bake in 450° to 475° oven for about 12 minutes.
Cream shortening and sugar together. Mix eggs and other ingredients. Add M&M's. Bake at 350° for 10 minutes.
Drain peaches. Reserve 3 tablespoons of syrup. Blot peaches with paper towel. Beat first 6 ingredients until smooth. Pour into greased pie pan. Arrange sliced peaches on top of batter mix.
Combine sugar, milk, margarine and cocoa in a heavy saucepan. Bring to a boil over medium-high heat, stirring and let boil 1 1/2 minutes. Remove from heat. Stir in oats, nuts, peanut butter and vanilla, mixing well. Drop by teaspoonfuls onto wax paper. Makes about 3 dozen.
Preheat oven to 375°. Brown sausage; drain. Add bread cubes, broccoli, mushrooms and cheese. Mix lightly. Spoon into a 9 x 13-inch baking dish or 2-quart casserole. Pour combined eggs, milk, dressing, flour and seasonings over bread mixture. Cover and refrigerate one hour or overnight. Bake, uncovered, for 1 hour. Makes 8 servings.
Line a 13 x 10-inch pan with 1 large sheet of foil to cover meat completely later. Put in brisket, season beef and arrange onion slices on top. Bake at 350° for 1 hour. When onions brown slightly, then cover (seal) beef tightly with foil. Add 1 cup of water to pan (may have to add more water). Reduce heat to 300°. Cook 2 more hours. Keep sealed. After 3 hours, open and check. If fork-tender, it's cooked long enough. Make gravy from the juices.
Saute onion in oil until tender. Stir in catsup, water, vinegar, mustard and pepper. Bring to a boil, stirring occasionally. Place frankfurters in a 1-quart baking dish. Pour sauce over. Bake, uncovered, at 375° for 30 minutes or until bubbly. If desired, serve over toast or rice. Makes 5 servings.
Grease loaf pan. Mix shortening and sugar together. Beat eggs and add. Mix bananas and lemon juice together. Add to mixture. Sift flour, baking powder and salt together and add to mixture. Add nuts. Bake in loaf pan at 375° for 1 1/4 hours or until toothpick comes out clean.
Brown round steak. Quarter onions and add water. Add seasoning. Simmer approximately 3 hours. Add ketchup to taste, approximately 8 to 12 ounces. Simmer 1 hour more.
Drain peaches, reserving syrup. Add water to make 1 cup. Set aside. Brown chicken in hot oil in skillet. Add water-syrup mixture, margarine, sugar, vinegar and allspice. Bring to boil; cover. Reduce heat and simmer 5 minutes. Stir in stuffing mix and peaches; remove from heat and let stand 5 minutes. Makes 4 servings.
Mix all ingredients, except cheese. Bake, uncovered, 20 to 30 minutes at 350°. Spread cheese on top and bake 30 minutes more, until knife comes out clean. Serves 15 to 20.
Make cake according to directions and bake in 13 x 9-inch pan. Boil 1 cup sugar with 1 cup milk over medium heat. Stir in marshmallows, coconut and pecans. Pour over warm cake. Bring 1 1/2 cups sugar, 1/2 cup milk and butter to a boil. Stir in chips to melt. Spread on cake.
Cream butter and sugar. Add egg yolks. Beat thoroughly. Combine with graham cracker crumbs, rolled fine, and baking powder. Add flavoring, milk and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled, shallow pans. Bake at 375° for about 30 minutes. Serve with whipped cream.
Mix ingredients together in a large bowl by hand. Spread in a 9 x 13-inch pan. Bake 1 hour at 325°.
Melt margarine in bottom of baking dish. Layer the vanilla wafer crumbs, chocolate pieces, nuts and coconut. Dribble the Eagle Brand milk over the top. Bake in a 350° oven for 30 minutes. Cool and cut in desired size squares.
Mix all ingredients and pour over wings. Marinate overnight. Bake at 350° for 15 minutes on each side.
Spray 13 x 9 x 2 pan with a little Pam, take a paper towel and wipe the Pam around the pan. Beat first 4 ingredients together, then beat in 5 eggs, one at a time; after each beating until well mixed. Spread crescent rolls in bottom of pan. Pour ingredients on top of crescent rolls sprinkle top of mixture with cinnamon before baking. Bake at 350° for 35-40 minutes. Sometimes it cracks and sometimes it doesn't.
Boil potatoes until half done; peel, cut and place in baking dish. Combine sugar, water, syrup and margarine; cook over low heat until it forms soft ball when dropped into cold water. Add lemon juice; pour over potatoes and sprinkle with nutmeg. Place in 450° oven; cook for about 1 hour, basting potatoes with syrup.
Grease a 9 x 13-inch baking dish. In dish, layer bread, bacon and cheese. Beat together eggs, milk and salt; pour over bread, bacon and cheese layers. Refrigerate several hours or overnight. Bake at 350° for 30 minutes. Cut in squares.
Rub chops on both sides with salt, pepper and sage. Brown chops in a large skillet. Place onion slices on top of chops. Add consomme. Cover and simmer 45 minutes.
Mix brown sugar, flour, cinnamon and salt until crumbly. Place apples and mixture alternately in greased baking dish. Add 2 teaspoons of lemon juice to 1/2 cup water and pour over all. Cover and bake 30 minutes at 350°.
Cut meat into serving pieces; salt and dip in flour. Brown in skillet in hot oil. Place vegetables on top of meat. Add mushroom soup. Cover skillet; turn heat to simmer (when steam escapes freely). Simmer 50 minutes.
Slightly freeze roast to cut into thin slices. Add marinade sauce. Follow directions on back of marinade sauce package. When meat is almost done, add onions and peppers. When done, put in shell. Add shredded cheese, sour cream, black olives, onions, lettuce and tomatoes.
Dissolve jello in hot water. Add sugar, lemon juice and pineapple juice. Chill. Add remaining ingredients and refrigerate until set. Serves 6 to 8.
Layer in baking dish, saving some cheese for the top. Bake at 350° for 30 to 40 minutes.
Dissolve cornstarch in water. Melt butter. Add sugar and dissolve. Pour water with cornstarch into butter and brown sugar mixture and bring to a boil. Remove from heat and add vanilla and squeeze juice from lemon (to taste).
Put melted margarine in a casserole dish and add frozen hash browns. Sprinkle onion flakes on top. Add sour cream and soup. Cook at 325° for 45 to 60 minutes. Take out, sprinkle cheese on top and cook for 5 more minutes.
In 3-quart saucepan, heat cranberries, sugar, vinegar, and water to boiling over high heat, stirring frequently. Reduce heat to low; simmer, uncovered, until most of cranberries pop, about 10 minutes. Add diced pear, cover and cook about 10 minutes longer. Cover and refrigerate relish until well chilled, about 4 hours. Can be transferred to an airtight container and kept in refrigerator for up to 2 days. Makes about 3 cups.
Heat and let come to boil. Salt and arrange chicken in Pyrex, greased well. Pour sauce over chicken. Sprinkle heavily with flour and dot with butter and pepper. Cook at 400° until bubbly. Then turn to 300° to 325° for 1 hour to 1 1/2 hours, according to size of chicken pieces. Turn good side up first and turn over about halfway through.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Mix dry ingredients, except sugar, thoroughly. Beat eggs until frothy; add sugar, oil and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients; mix just until dry ingredients are moistened. Pour in loaf pan. Bake for 40 minutes or until toothpick inserted in center of loaf comes out clean. Cool on rack. Remove from pan after 10 minutes. Makes 1 loaf or 16 slices.
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in a double boiler. Pour water into a bowl and sprinkle gelatin on top of water. Add to hot pumpkin mixture. Mix thoroughly and cool.
In saucepan over medium heat, melt butter. Add onion and celery and cook until soft. Stir in flour and cook until thickened. Add pepper and nutmeg. Gradually stir in broth, stirring constantly, until mixture thickens. Mix in chicken, peas, mushrooms and carrots. Season to taste. Pour chicken mixture into a 9-inch baking dish, 2-inches deep.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in milk. Cook over boiling water, stirring constantly, until thickened. Cook, uncovered, 15 minutes more, stirring occasionally. Beat egg yolks. Gradually stir in hot mixture. Return from heat and add vanilla.