HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large glass bowl, put sponge cake. Spread jam, layer of fruit cocktail (or any canned fruit) and layer of vanilla pudding. Let stand until set. Add a layer of cream. Decorate with sprinkles or fresh fruit. Refrigerate until serving. `This recipe can also be used in individual dessert bowls. An alternative would be to pour jello over the sponge or cream sherry and let set, then add the other layer.
Brown meat, onions and pepper in skillet; drain. Stir in tomato sauce, chili powder and garlic salt. Combine 1/2 cup of cheese, sour cream and egg together. Remove meat mixture from heat and stir in sour cream mixture; mix well. If too thick, add a small amount of water. Arrange biscuits on top. Bake at 325° until biscuits are golden brown.
Preheat oven to 300°. Set aside 1 cup cake mix. Mix remainder of cake mix, 1 egg and 2 tablespoons of oil and press into 9 x 13 x 2-inch pan for the crust.
In blender, pour in all ingredients. Add ice to 2-inches from top. (Do not overfill.) Blend on high 1 minute and serve.
Melt chocolate in a double boiler or in a pan with hot water. (Do not let water boil.) Add sugar, coffee and egg yolks, one at a time. Stir until mixture has thickened. Remove from heat. Let cool. Whip cream. Add slightly cooled chocolate mixture. Spoon mousse into individual serving dishes. Let cool in refrigerator for 1 hour. Garnish each serving with a spoonful of whipped cream.
Cook or prepare each ingredient separately and place in serving dish. Everyone makes their own soft tacos to their liking with all or part of the ingredients. Ole! If company's coming, I make a pot of pinto beans and Spanish rice.
Brown beef in lard or drippings. Add onion and cook until tender. Pour off drippings. Cook vegetables in water for 5 minutes and drain. Combine vegetables, soup, salt, pepper, soy sauce and celery and stir into meat mixture. Place in 2 1/2-quart casserole dish. Cover and bake at 350° for 25 minutes. Remove cover, sprinkle with Chinese noodles and bake 5 minutes longer.
Mix jello and pineapple together. Add sour cream, nuts and Cool Whip. Mix until blended. Pour into a container.
Melt 1 stick butter in a 13 x 9-inch pan. Add the graham cracker crumbs; mix well. Press into pan to form crust.
In a medium mixing bowl, stir together muffin mix, cereal and spice. In a small mixing bowl combine eggs and milk; add all at once to muffin mixture, stirring until blended but still slightly lumpy. Pour about 1/4 cup batter onto a hot well-greased griddle. Cook over medium heat, 1 to 2 minutes per side or until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edge. Serve with margarine or butter and syrup. Makes eight 4-inch pancakes.
Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Pour into pastry shell. Add almond extract to cherry pie filling and carefully spoon over cheese layer. Chill until set. Substitute blueberry pie filling sometimes.
Mix flour and sugar together in a bowl. In saucepan, put margarine, cocoa and cold water. Bring to a boil. Pour boiling mixture over sugar and flour. Add buttermilk, soda, eggs and vanilla. Bake 25 minutes at 400° in an 11 x 16-inch pan. Make icing 5 minutes before cake is done.
Melt marshmallows in heavy saucepan. Add rest of ingredients and mix well, while marshmallows are warm. Spoon mixture onto piece of foil and shape into cake shape. Chill in refrigerator before serving.
With eggbeater or electric mixer, beat egg yolks until thick and lemon-colored; add salt and cayenne pepper. Add 1/4 cup melted butter (about 1 teaspoon at a time), beating constantly. Combine remaining 1/4 cup melted butter with lemon juice. Slowly add, about 2 teaspoons at a time, to yolk mixture, beating constantly. Serve over broccoli, hot asparagus, broiled fish, etc.
Mix sugar, cocoa, milk and margarine in saucepan. Heat and cook over medium heat until mixture starts to boil. Remove from heat; cool for 1 minute. Add vanilla, salt and peanut butter; mix. Add oatmeal; stir well. Drop by teaspoonfuls onto wax paper.
Prepare cake according to directions. Bake in 2 (8-inch) layers. Split both layers; cool. Blend sugar, sour cream and coconut together. Chill. Spread all but 1 cup between the layers. Blend remaining cup with Cool Whip and spread on top and sides of cake. Seal in airtight container and refrigerate for 3 days.
Mix together and make into balls. Bake at 375° for about 10 minutes or until brown.
Cream together first 3 ingredients; add eggs and vanilla. Add (after sifting) the next 3 ingredients. Mix in remaining ingredients. Bake at 375° for 10 to 15 minutes.
Brown hamburger with barbecue sauce; drain. Pat out one can of rolls on cookie sheet. Put hamburger on rolls; place cheese on top of hamburger. Put other can of rolls on top; pinch sides together. Bake for 8 to 12 minutes until rolls are golden brown. Slice and serve.
Process sweet potatoes, 2 tablespoons butter, 4 tablespoons brown sugar, rum and salt. Fold in 1/2 of oranges. Spread in 2-quart buttered casserole dish. Top with remaining oranges and whole nuts in decorative pattern. Combine remaining sugar, butter and chopped pecans. Sprinkle over top. Bake at 375° for 30 minutes or until hot.
Preheat oven to 350 degrees. Melt butter in a 13 x 9 baking pan. Sprinkle on graham cracker crumbs and mix well. Press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, coconut and walnuts. Press down firmly on mixture. Bake for 25 to 30 minutes or until light golden brown. Cool completely before serving in the pan. Makes 2 - 3 dozen bars.
Cook pasta until tender; drain. Fry meat until browned; drain off fat. Add pizza sauce, onion and basil to meat and mix well. In a bowl, combine egg and cottage cheese or Ricotta. In a greased 12 x 9 1/2 x 2-inch baking dish, layer half of the pasta. Spoon cheese mixture over pasta. Sprinkle with Parmesan cheese. Layer remaining pasta, meat and Mozzarella cheese. Bake, covered, at 425° for 15 minutes. Uncover and bake 5 to 8 minutes longer or until heated through.
In a saucepan, saute onion in oil. Add chicken broth. Bring to a boil. Put in 2 handfuls of noodles. Cook 3 minutes uncovered.
Stir mustard, salt and white pepper to taste. Add lemon juice; stir well to dissolve. Blend all ingredients. Mix in yogurt until thoroughly incorporated, then vigorously stir in oil. Sprinkle parsley over top. Cover and chill for 30 minutes.
Blend sugar into softened cream cheese. Mix together drained pineapple, strawberries with juice, bananas, chopped nuts and Cool Whip. Combine the two mixtures and pour into 9 x 13-inch glass dish. Keep leftovers frozen. Delicious.
Mix butter and sugar in top of double boiler; add milk and chocolate. Cook over hot water for 30 minutes. Do not stir while cooking. Remove from heat and beat. You may store in refrigerator and reheat as needed. If you wish to have a thinner sauce, add cream, but do not add water.
In a large, nonstick skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking meat into 3/4-inch pieces. Pour off drippings. Season with salt and pepper. Stir in tomatoes, ketchup and sugar. Add cole slaw, mixing well, and cook for 5 minutes or until cole slaw is crisp-tender, stirring occasionally. Serve over rice. Makes 4 servings.
Dissolve gelatin in hot juice. Add enough water to make 2 cups. Let cool some, then add cherries and nuts.
Beat eggs, add sugar and beat again. Beat in margarine, then vanilla. Add flour and beat well. Then add pecans. Pour into two greased pie pans. Bake at 350° for 30 minutes or until brown.
Mix the peanut butter and honey in a 13 x 9-inch baking pan. Bake at 350° for 5 minutes. Add the remaining ingredients. Bake at 300° for 1 hour, stirring well every 15 minutes. Store in covered container.
In vegetable oil, cook zucchini and sliced onion until tender. Place in bottom of a 2-quart casserole dish. In the same skillet, brown the ground beef and drain. Add tomato sauce. Add minced garlic, salt and cinnamon and mix. Pour meat mixture over zucchini.
Melt Velveeta cheese in slow cooker. Brown ground chuck; drain fat. Add ground chuck to Velveeta cheese. Add 2 cans Ro-Tel tomatoes. Mix well. After cheese melts, completely simmer at least 30 minutes. Serve over Fritos or tortilla chips or favorite chips.
Melt cheese with Ro-Tel. Squeeze the spinach and add to the cheese mix. Serve hot with chips.
Brown hamburger; drain well. Mix cream cheese and soup. Then add hamburger and broccoli; mix well. Line baking dish with 1 1/2 cans of crescent rolls. Pour hamburger mixture in baking dish. Sprinkle with shredded cheese. Cut the remaining 1/2 can of crescent rolls into strips, about 1-inch wide. Put on top to make crisscross topped pie. Bake according to crescent roll directions or until golden brown.
Mix all together and bake at 350° for 45 minutes to 1 hour. Top with ketchup before baking.
Brown hamburger and onions; drain and add rest of the ingredients to pan. Mix together. Bake at 350° for 30 minutes covered and 30 minutes uncovered. Sprinkle with Chinese noodles and bake 2 to 5 minutes.
Cook rice in chicken broth if you have it. Cook broccoli according to directions. Saute onion and celery in margarine. Add cheese and melt. Add all ingredients and mix well. Pour into a greased casserole dish and bake at 350° for about 25 minutes.
Mix all ingredients together real good. Take broth from chicken or meat bone. Make up like making corn bread. Put in a 400° oven; bake 25 to 30 minutes.
Separate eggs. Add yolks, sugar and milk. Bring to a boil. Stir constantly. Remove from stove and add vanilla and egg whites. Cool in refrigerator.
Scald milk in top part of double boiler. Slowly stir in farina and cook over boiling water until thickened. Add salt, baking powder, beaten egg yolks and shortening. Fold in beaten egg whites. Pour into greased 2-quart baking dish and bake in preheated moderate oven (375°) for about 45 minutes. Makes 6 servings.
Beat egg whites and water until frothy, but not stiff. Add pecans and mix well until all nuts are coated. Mix sugar, salt and cinnamon in separate bowl. Add to nuts and mix thoroughly. Place in buttered shallow pan, about 10 x 15-inch. Bake at 225° for 1 hour, stirring every 15 minutes. Spread on aluminum foil to cool. Separate with spoon if nuts are too clustered.
Preheat oven to 425°. Combine oat bran, sugar and baking powder in food processor with large metal blade. Allow the food processor to grind the oat bran as you combine the moist ingredients in a separate bowl or blender. Add whole cranberries to the oat bran in the food processor; pulse the mixture for a few seconds to break up the berries. Combine all ingredients, including chopped walnuts, in a large bowl; mix gently. Pour batter into muffin pans lined with paper baking cups. Bake 17 minutes. Test for doneness with a toothpick; it should come out moist but not wet.
Put cukes, onions and salt in large pan. Add ice. Stir well; let set 3 hours. Drain and pick ice out. Put in kettle and add other ingredients. Boil until cukes turn color. Pack in hot jars and seal.
Heat a large, heavy skillet and then add the chicken strips (no additional oil needed), green pepper and onion. Stir-fry until chicken is lightly browned and veggies are crisp-tender. (I sometimes cook the chicken and veggies separately.)
Combine all ingredients. Mixture will be soft. Shape into walnut-size balls. Place meatballs in a single layer on waxed paper-lined cookie sheets. Freeze until solid. Store in freezer bags until ready to cook.
Boil the sugar and water to make simple syrup. Pour in jar and refrigerate. Add the cranberry juice, lemon juice, orange juice, pineapple juice, ginger ale and the simple syrup.
Cream together the first five ingredients. Sift together flour, baking powder and salt; add to creamed mixture with liquid, beginning and ending with flour mixture. Grease and flour 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Mix in punch bowl the juice, cream of coconut and Sprite. Place ice cream on top. Stir and serve.
Mix all ingredients. Add 1/2 bottle of ginger ale to each bowl of punch when ready to serve.
In mixing bowl combine yogurt, relish and spices. Cover. Chill before serving. Serve with Fruit Dunkers.
Put all the ingredients into a blender and blend for 20 seconds. Pour into a buttered 9 to 10-inch pie plate (need lip on plate). Bake at 350° for 40 to 50 minutes.
Cream together shortening and sugar. Add egg, water, vanilla, almond extract and peanut butter and mix well. Add remaining ingredients; mix well and drop on greased cookie sheet. Bake at 350° for 10 to 13 minutes.
Mix crab meat, chopped onions, chopped celery, herb stuffing, mayonnaise and half and half. Sprinkle with Old Bay seasoning. Bake at 325° for 45 minutes.
Brown hamburger meat and onion together. Drain. Put it and remainder of ingredients into soup pot. Simmer 1 hour or more. Excellent with cornbread!
Dissolve jello. Add juices. Chill until slightly thickened. Fold in pineapple, shredded cheese and whipped cream. Pour into mold.
Dissolve Jell-O in boiling water. Add Kool-Aid and sugar. Mix well. Add cold water and freeze for 24 hours. Let thaw 2 hours before serving. Mash with a potato masher or knife. Serve.
Mix flour with baking soda. Combine butter, sugars, vanilla and pudding mix in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Drop by teaspoonfuls about 2-inches apart onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Brown ground beef until cooked; drain. Saute onion and green pepper in a little oil; drain. Mix together with soup, water and 1/2 cup cheese and blend into cooked spaghetti. Sprinkle with remaining 1/4 cup grated Cheddar. Bake in 350° oven for 30 minutes, or until hot and bubbly.
Peel potatoes and cut into thin slices. Lay evenly in a 10 x 14 x 2-inch pan. Spread sugar, flour, cinnamon and flavoring over top. Add water; shake pan to blend ingredients.
Mix margarine, mustard and onion. Spread on hamburger buns. Put 1 slice of ham and a slice of Swiss cheese on each bun. Wrap each bun in tinfoil and bake at 350° for 15 to 20 minutes or until hot and cheese is melted. Makes 6 sandwiches.
Combine all ingredients except rolls and butter in bowl; mix well. Separate rolls into 4 rectangles, press to seal edges. Spoon about 1/4 cup mixture into each rectangle. Pull 4 corners to top. Twist slightly to seal. Brush with melted butter. Place on baking sheet. Bake at 350° for 20 to 25 minutes or until browned. Makes 4 servings.
Dissolve yeast and sugar in warm water. Mix in baking mix and milk until dough forms. Gently smooth ball on board dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with biscuit cutter, place on greased sheet and let rise in warm place for 30 minutes. Bake at 425° for 6 to 8 minutes.
Grease baking pan with some butter or margarine. Heat butter, marshmallows, dry milk and milk mix in saucepan over low heat until smooth, stirring constantly. Remove from heat. Stir in cereal and coconut until coated. Empty into the buttered pan. Rub a little butter on the back of the spoon and use it to pat the mixture evenly in the pan. Cool. Cut into 1 1/2-inch squares.
Heat oven to 450°. Place 24 x 18-inch piece of heavy-duty aluminum foil in baking pan. Place steak on foil. Mix soup and soup mix; spread on steak. Top steak with vegetables. Sprinkle water on vegetables. Fold foil over and seal securely. Bake until tender, about 1 1/2 hours.
In a large bowl, put flour; cut in butter. Add sugar. Beat egg, vinegar and water; add to flour and butter. Form into a ball. Will make 3 pie crusts.
Cook chicken in water, salt and chili pepper in pressure cooker, 25 minutes at 10 pounds. Drain meat; reserve broth. Cut meat from bones; reserve. Reheat broth. Mix soy sauce and flour; stir into boiling broth until thickened. Add chicken, scallions, garlic and seeds. Heat thoroughly. Serve over rice. Serves 4.
Cream the sugar and oleo. Mix in egg. Add dry ingredients and mix. Stir in nuts, apples, water and vanilla. Bake in greased 9-inch pie pan or 1-quart casserole at 350° for 45 minutes. Serve slightly warm with whipped cream.
Grind corned beef. Beat eggs. Combine corned beef, eggs and bread crumbs which have been soaked in milk a few minutes. Place in lightly sprayed (Pam) dish. Bake 1 hour at 325°.
In blender, combine marshmallows, chocolate chips, eggs, coffee, liquor and scalded milk. Blend at high speed for 2 minutes. Pour into dessert cups or dishes. Chill at least 2 hours or overnight.
In a large baking dish, pour in beef stew. Take Bisquick and add enough water to make it a little stiff, but yet pourable; pour over beef stew. Bake for 45 minutes to 1 hour at 350° until golden brown. Makes 8 servings.
Blend milk into peanut butter in mixer bowl. Beat until smooth. Blend whipped topping. Spoon into pie shell. Sprinkle chopped peanuts on top. Chill 3 hours.
Cook cake per box in 9 x 13 pan. Take out of oven when done and poke holes in the cake. Top with caramel sauce and sweetened condensed milk. Then top with 1/2 bag Heath bar chips (while cake is still warm). Cover when cool and put in refrigerator. Before serving, top with Cool Whip.
Cook noodles in boiling salt water until tender. Place in baking dish. Add tuna, onion and eggs. Blend Worcestershire sauce, salt and pepper. Pour over tuna mixture. Sprinkle with cheese on top. Bake at 350° for 30 minutes. Serves 4 to 6.
Fry sausage until crumbly and drain well. Melt Velveeta cheese in sausage. Add catsup, A.1. sauce, garlic salt and oregano and blend well. Spread on bread. Spoon on pizza sauce. Sprinkle with grated Parmesan cheese. Freeze on cookie sheets and store in freezer in plastic bags. When ready to serve, bake for 10 minutes in a 450° oven directly from freezer.
Mix all the other ingredients, except ginger ale or 7-Up, with the dissolved Jell-O. Freeze in milk cartons. Take out of freezer 2 to 3 hours before serving. The time will depend on how large the containers are that you poured the punch in. This will not be completely thawed, but very icy. When ready to serve, add ginger ale or 7-Up. This makes 2 1/2 gallons of punch. You can vary the flavors of Jell-O and Kool-Aid to your own needs.
Cream the butter in a large mixing bowl at high speed of mixer. Add eggs, one at a time, beating well after each egg. On low speed, gradually add flour, then sugar, mixing until well blended. By hand, stir in frosting mix and walnuts. Blend well. Pour batter into 10-inch tube pan. Bake at 350° for 65 to 70 minutes. Cool 2 hours. Remove from pan. Cool completely before serving.
Place berries into pie crust. Mix the rest of the ingredients and pour over berries. Bake at 400° for 35 to 45 minutes, until crust is nicely browned and filling is set.
Combine bouillon granules and boiling water, stirring until granules dissolve. Add tomato juice and next 5 ingredients; stir well. Cover and chill thoroughly. To serve, pour into glasses. Garnish. Yields 4 cups.
Combine flour, salt and spices. Add sugar. Blend in butter until mixture resembles coarse crumbs. Combine molasses and egg yolk in bowl. Add soda and boiling water, blend well. Alternate filling uncooked pie shell beginning and ending with crumbs.
Cook carrots in boiling water until tender, then drain. Drain liquid from pineapple tidbits. Combine pineapple juice, orange juice, cornstarch, salt and cinnamon. Cook until thickened. Add pineapple tidbits and carrots, warm. Serves 8.
Cream sugar and butter. Add flour, baking powder, salt and eggs. Spoon batter into 9-inch spring-form pan. Place plum halves, skin side up, on top of batter. Sprinkle lightly with sugar and lemon juice. Sprinkle with cinnamon. Bake at 350° for 1 hour. Serve with whipped cream or vanilla ice cream.
Mix cheese and flour; mix in butter. (Work dough with hands if it seems dry.) Mold 1 teaspoon of dough around each olive. Shape into a ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour. Heat oven to 400°. Bake until set, 15 to 20 minutes.
Blend ingredients. Roll in balls. Bake at 375° for 10 minutes or until brown.
Brown ground beef and drain. In bowl mix all other ingredients. Mix in ground beef and put by spoons full on party rye bread and freeze until ready for use.
Brown chicken in a small amount of oil or butter. Blanch frozen broccoli just until you can separate it. Lightly butter a 9 x 11-inch casserole pan. Layer broccoli, then chicken, and pour on sauce. Top with almonds. Bake at 350° for 30 to 45 minutes.
Scald milk. Add scalded milk to salt, sugar and butter or oleo. When lukewarm, add yeast. Add 2 cups flour and mix well. Let stand until light and spongy. Add yolks, flour and vanilla. Mix well. Let rise until double. Roll; cut in diamond shapes. Raise. Fry in deep fat. Makes approximately 2 dozen.
Toss all ingredients in a salad bowl. Serve with Blueberry Vinaigrette. (For recipe, check our Condiment section.) Serves 4.
Preheat oven to 375°. In a large mixer bowl, heat sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly browned (do not overbake). Cool. Store, tightly covered, at room temperature.
Cream butter and sugar; add flour and then add beaten eggs. Add buttermilk and vanilla flavoring. Mix well and pour into 2 frozen pie shells. Bake at 350° for 45 or 50 minutes. Sprinkle nutmeg on top before baking.
Sprinkle chitterlings with lemon juice and let stand for at least 1 hour. Add celery, green pepper, salt, pepper and mayonnaise. Serve on beds of lettuce. Sprinkle with paprika.
Slice Spam; cook spinach according to directions, but adding onion; drain. In medium bowl, beat eggs with milk, rice and garlic salt. Mix spinach with rice mixture. With slotted spoon, pat half of mixture evenly into a greased 10 x 6-inch baking dish. Arrange meat and cheese over spinach mixture. Spread remaining mixture evenly over top, pouring liquid over mixture. Bake 1 hour at 350°. Let stand 10 minutes. Makes 4 servings.
Dissolve gelatin by adding 1 cup hot liquid. Add Coca-Cola. Put in refrigerator until gelatin begins to set. Stir in remaining ingredients. Pour mixture in individual molds or square (8 x 8-inch) dish.
Shred bread, cube cheese and butter. Mix with eggs and milk. Let stand in refrigerator overnight. Bake at 350° for 1 hour. Serve immediately.
In large skillet, melt butter and brown garlic, onion and beef. Drain off excess fat, then add tomatoes and chili. Simmer for about 45 minutes.
Cook chicken tender; cool and cut fine with scissors or grind. Chop eggs, celery, onion, water chestnuts and pickles together. Add to chicken. Mix well. Add enough Miracle Whip salad dressing to make consistency desired. Serve on crackers as appetizers or as sandwich spread or to stuff celery.
Put sauce on bottom of a 12 x 16-inch pan. Place cooked lasagna in a layer. Sprinkle a lot of Mozzarella cheese on noodles, then dot with Ricotta cheese. Spread sauce again, then repeat. End up with sauce. Bake at 350° for 25 minutes.
Combine sugar, cinnamon and nuts. Sprinkle over batter. Drizzle melted margarine evenly over topping. Bake at 350° for 35 to 40 minutes. Cool in pan 10 minutes. Remove from pan and cool on rack. When cool, decorate with confectioners sugar, if desired.
Combine first 3 ingredients in mixing bowl; blend. Measure out 2 3/4 cups of this mixture and press into a 9 x 13 inch pan. Combine remaining crumb mixture with remaining ingredients. Mix well and spoon over crust. Bake at 350 for 25 to 35 minutes. Serve hot with ice cream or cold with whipped cream and a sprinkle of cinnamon.
Season chicken or pork with salt and pepper. Saute until golden. Drain pineapple and reserve juice. Blend juice, mustard and honey. Pour over meat. Allow to simmer 30 minutes. Top with pineapple. Simmer 5 minutes. Thicken sauce with cornstarch, if desired.
Mix figs and sugar together. On medium heat, bring figs and sugar to a boil and add jello. Boil 15 minutes longer. Seal in jars according to directions.