HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare German chocolate cake mix according to directions on box. Cool slightly. Poke holes in cake with handle of a wooden spoon. Dribble the Eagle Brand milk in the holes. Pour the caramel sauce in holes. Let stand 1/2 hour. Spread Cool Whip on top. Sprinkle crushed Heath bars or chopped walnuts on top. Refrigerate until ready to serve.
Mix all together, roll out and cut 1/4 inch thick. Bake on greased cookie sheet at 350 degrees for about 8 minutes.
Preheat the oven to 350°. In a deep bowl, mix the butter, sugar and light brown sugar together. Beat in the eggs, one at a time, and when they are thoroughly mixed, stir in the heavy cream and vanilla. Pour the filling into the pastry shell and dust the top evenly with the cinnamon and nutmeg mixture. Bake in the center of the oven for about 50 minutes until the filling has just begun to set. It will be slightly soft in the middle but will become firm as it cools. Remove from oven and cool to room temperature. Cool well before cutting.
Melt chocolate and butter together over hot water. Combine the egg, sugar and milk and mix well. Add the melted chocolate and butter and mix well. Add the vanilla and nuts. Place in a buttered 8 x 8 x 2-inch pan and chill well in the refrigerator. Cut into squares. Makes about 1 1/2 pounds.
Heat oven to 350°. Stir eggs, bananas, oil and milk until well blended. Add flour, sugar, baking powder and salt. Stir until just moistened. Stir in chocolate and nuts.
1st Day: Soak cucumbers in the lime in enough water to cover the cucumbers for 24 hours. Dissolve sugar in vinegar. Make sure it is dissolved good. I dissolve the sugar and vinegar overnight.
Combine first 5 ingredients; toss lightly. Combine remaining 7 ingredients; mix well and pour over vegetables. Chill at least 3 hours. Yield: 10 to 12 servings.
Boil 4 to 6 chicken breast halves until well done; remove meat from bone and chop. Using margarine, saute onion (chopped) and bell pepper (diced). Add chili powder and salt and pepper, as desired. Add cream of tomato soup (undiluted) and cream of chicken soup (undiluted). Simmer for 30 minutes. (If the sauce seems too thick, dilute with chicken broth). Cook one 8 ounce package of spaghetti. Combine sauce, chicken and spaghetti and put into a 9 x 13-inch baking dish. Cover with shredded Cheddar cheese and bake at 350° until hot and cheese is bubbly.
**Or 2 cans cream of mushroom or 2 cans cream of chicken or 1 can cream of celery soup with 1 of the other soups.
Cut butter into flour until mixture resembles coarse crumbs. Add water and blend until a dough forms. With floured fingers, press on bottom of greased 9 x 13 inch pan. Drizzle honey over crust; spread slightly.
Whip eggs. Add salt; then add sugar and flour. Sift nutmeg, add milk, flavoring, and butter last. Pour into unbaked pie shell. Bake at 250° until thick and well done.
Mix all ingredients together. Do not preheat oven. Cook at 450° until lightly browned. Refrigerate unused dough. Keeps up to 2 weeks.
Cream shortening, margarine, 1 1/2 cups sugar and eggs together. Blend together the flour, cream of tartar, soda and salt and add to creamed mixture. Shape into 1-inch balls and roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on lightly greased baking sheet and bake at 400° for 8 to 10 minutes.
Dissolve yeast and let stand until other ingredients are mixed. Measure flour, sugar and salt in a large bowl (the large Tupperware bowl is perfect). Mix cream and water together; add to dry ingredients. Add the melted butter and beaten eggs. Add the dissolved yeast and stir. Mix well to form soft dough. Cover and place in warm place. Let it stand until it doubles in size (about 2 hours). Drop spoonfuls in hot oil, fry until light brown. Drain on brown paper bag, then roll in sugar. Makes 5 to 6 dozen.
Cut carrots in thin 1/2 inch strips. Heat 6 Tbsp. butter in pan. Add carrots. Cover and cook on low heat until slightly tender. Make a cream sauce of 2 Tbsp. butter, flour and milk. When sauce thickens, add bitters, sugar and salt. Pour over carrots and almonds.
Use heavy foil. Place roast on foil. Brush with steak sauce and sprinkle onion soup mix. Add the mushroom soup. Close foil tightly. Roast at 300° for 1 hour. Reduce heat to 275° and cook 2 hours more! Do not open oven. No peeking!!
Have cream cheese room temperature, then mix powdered sugar and cream cheese together until fluffy. Add whipped cream and pour into baked pie shell. Top with favorite fruit filling.
Roast meat uncovered at 350° about 2 to 2 1/2 hours. Cool and slice. Add water to pan drippings. Stir in seasonings and green peppers. Simmer 15 minutes (do not allow to boil) Put sliced beef into this mixture and refrigerate overnight. Reheat to serve.
Mix all ingredients except cabbage, onions, tomato juice and kraut. Parboil cabbage a few leaves at a time until wilted. Shape mixture into oval shapes (size of a bar of soap) and wrap into cabbage leaf. Place rolls into a 5 quart cooker sprayed with Pam. Spread sauerkraut on top with onion rings. Put several leaves of cabbage on top and pour tomato juice over it. Boil for 2 hours, 1 hour at medium heat and 1 hour at low heat. Serves 13. These are truly delicious.
Dust chicken with flour, salt and pepper. Saute garlic and mushrooms with 4 tablespoons butter, then add dusted chicken and 3 more tablespoons butter and 2 tablespoons olive oil. Cook until brown on both sides. Remove chicken and mushrooms. Blend flour into remaining butter and oil. Add sherry, cream and cheese. Once cheese is melted, add your cooked chicken and sun-dried tomatoes. Cook low for about 25 minutes. Serve over cooked pasta.
Brown meat and sausage; drain fat. Add spices to taste and all tomatoes, mix in and bring to boil. Let simmer 15 minutes. Add all ingredients, then layer in 2 pans. Bake approximately 1 1/2 hours.
Boil chicken and tear into small pieces. Save stock. Cook noodles in chicken stock. In chicken fat or margarine, brown garlic and onions. Add all other ingredients except noodles. Simmer about 10 minutes until almost done. Combine mixture with noodles. Let it sit overnight for best flavor. Heat in a 350° oven for 30 minutes. Serve with soy sauce. Serves 8.
Using limeade can for measuring ingredients, combine in blender. Fill blender almost to top with crushed ice. Blend until thoroughly mixed, about 1 minute.
In small bowl, put 1 cup water, sugar and yeast. Set aside to dissolve, then in large bowl, put 2 cups water, 3/4 cup sugar, shortening, eggs and salt. Mash potatoes and dissolved yeast water, then stir in flour. Knead about 5 minutes. Put in large bowl and let rise 1 hour. Roll out dough and cut doughnut out. Let rise about 1 hour or so, then cook in hot oil until golden brown.
Cook spinach as directed on package and drain. In saucepan, melt margarine over medium heat and gradually stir in flour. When thickened, stir in cream. Add 1/2 cup of cheese and stir until melted. Fold in spinach, salt and pepper. Pour mixture into baked pie shell. Sprinkle top of pie with remaining cheese. Bake at 350° for 10 to 15 minutes. Serves 8.
Slice chicken into thin strips. In large plastic bag (1 gallon) combine flour and sesame seed. Shake chicken pieces, a few at a time, in mixture until well coated. Brown over medium-high heat for 3 to 5 minutes. Add ginger, peppers, pea pods and soy sauce. Cook about 5 minutes until vegetables are crisp-tender. Serve with rice.
Fry up bacon to crisp texture, drain, crumble. In same pan brown ground meat, onion, salt, pepper. Drain. In a casserole, mix all ingredients. Bake in 350 degrees for 1 hour.
Place turkey breast in a shallow baking pan. Pour the chicken stock, wine and lime juice over it. Sprinkle the sugar (if you are using it) over the turkey and into the liquid. Arrange onion slices around the turkey. Bake at 375° for 2 hours or until the turkey is tender, basting every 1/2 hour. Add the raisins for the last 10 minutes of cooking. Remove skin before serving, if desired.
Drain green beans. Reserve 1/2 cup liquid. Combine green beans and liquid with remaining ingredients. Heat through. Makes 4 to 6 servings.
Cream the butter. Gradually add sugar, beating well at medium speed with electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt. Combine sour cream and peaches. Add flour mixture to creamed mixture with peach mixture. Mix just until blended. Stir in flavorings. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes until toothpick comes out clean. Cool in pans 10 minutes. Remove from pans. Cool.
1. Cream butter, add sugars, eggs, and vanilla. Beat until fluffy. 2. Add dry ingredients, divide dough in half. Roll out dough between wax paper till about 10 x 12-inch. 3. Chill in freezer till firm. 4. Spread filling, roll tightly lengthwise in wax paper. Put in fridge for 30 minutes. Easier to cut. 5. Remove paper & cut in 1/8-inch slices. 6. Bake at 375° for 10-12 minutes. 7. These cookies will not be brown on edges when done.
Saute zucchini, onion, oregano, tomatoes and mushrooms, if desired. Cook until tender, uncovered. There should be plenty of liquid from the vegetables. Add tomato sauce and Parmesan cheese. Pour into greased casserole and bake at 350° for 30 minutes. Last 5 minutes sprinkle with Parmesan cheese.
In heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk. Stir in vanilla. Spread half the mixture into wax paper-lined 8 or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt coating with remaining sweetened condensed milk. Stir in peppermint extract and food coloring if desired. Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Do not brown meat. Combine all ingredients and bake at 250° for 5 hours.
Mix sugar, flour and cocoa. Add egg yolks and 1 large can of milk and 1 can of water. Cook until thickens. Add the vanilla. (May add more cocoa, if desired.) Make meringue from egg whites. Use 2 tablespoons sugar to each egg white.
Cut cauliflower into medium-size flowerets. Cook in steamer basket over simmering water in covered saucepan for 15 to 18 minutes or just until tender. Remove.
Chop fine the tomatoes, apples, onions and green peppers. I put them through the blender or chop with some of the vinegar for liquid. Combine both raisins, salt, sugar and vinegar. Tie spices in cheesecloth bag and add. Boil 1 1/2 to 2 1/2 hours, stirring occasionally. Remove spice bag. Ladle into 1/2 pint jars boiling hot. Seal at once. Cool and label.
Crush graham crackers up fine in a Ziploc bag then put 1/2 in the bottom of 13 x 9 cake pan. Then whip cream cheese and whip topping in large bowl. Put half of it in on top of the graham cracker crumbs. Put blueberry pie filling on top of the cream cheese mixture then put the rest of the cream cheese on top of the pie filling. Then put the rest of the graham cracker crumbs on top of it. Put in refrigerator overnight or for a couple of hours.
Preheat oven to 350°. Mix cheese and garlic salt. Cut bacon slices in half. Wrap bacon around bread stick. Place on cookie sheet with parchment paper on it. Bake for 15 minutes or until the bacon browns. Remove and roll in cheese mixture. Let cool before serving.
Prepare cake mix per package directions. Pour into greased 9 x 13 pan. Mix together cheeses, eggs, sugar and vanilla. Pour on top of cake mix. Bake at 325° for 50 to 60 minutes or until fork comes out clean.
Boil stew meat and onion until tender. Add corn and tomato sauce. Season to taste.
On medium heat, melt brown sugar, sugar and corn syrup, stirring until sugar dissolves. Add peanut butter and flavoring. Remove from heat. Add Rice Krispies. Spoon teaspoon-size onto wax paper to cool, then roll into balls.
Preheat oven to 350°. Prepare pasta as package directs. In large bowl, combine pasta, sausage, pasta sauce and 2 cups cheese. Mix well. Turn into greased 13 x 9-inch baking dish; cover. Bake 45 minutes or until hot and bubbly. Uncover; top with remaining 2 cups cheese and parsley. Bake 10 minutes longer or until cheese melts. Refrigerate leftovers.
Dissolve bouillon in water. Mix sausage and cheese with Bisquick and broth until it forms a ball. Make into 1-inch balls and bake on cookie sheet for 20 minutes at 350° or until golden brown. Refrigerate or freeze. Heat to serve.
Chop 3/4 cup walnuts coarsely; chop remaining 1/4 cup fine for tops of brownies. Re-sift flour with baking powder. Combine butter, sugar, egg and vanilla. Beat well. (Mixture will appear slightly curdled.) Stir in chocolate syrup then flour mixture. Add coarsely chopped walnuts. Turn into greased 8-inch square baking pan; spread level. Sprinkle with finely chopped walnuts. Bake at 350° about 50 minutes until top springs back when lightly touched and pick inserted in center comes out clean. Cool in pan. Cut into squares or bars and serve.
Thoroughly cream the butter and sugar. Add sifted dry ingredients alternately with applesauce. Fold in raisins. Pour into lightly greased and floured loaf pan. Bake at 350° for 55 to 60 minutes.
Soak the beans overnight in 3 cups water. Saute sausage; add to bean water. Cook until beans are soft, but not mushy. Add seasonings, broth and tomato sauce; simmer just until flavors blend. This can be made one day in advance. Before serving, cook pasta and refresh with cold water before adding to bean mixture. If added while hot, pasta will absorb too much of the liquid.
Crumble ground beef and onions into a microwave-safe colander and place in a glass pie plate. Microwave on High 5 to 6 minutes uncovered. Drain. Layer 1 cup taco chips on bottom of 1 1/2-quart microwave-safe casserole dish. Cover with ground beef, taco seasoning mix, tomatoes (cut in quarters), sour cream and cheese. Top with remaining cheese. Microwave on High uncovered 5 to 6 minutes until cheese melts.
Mix together soup mix, sour cream and mayonnaise. Add drained spinach, scallions and water chestnuts, mixing well. Chill at least 2 hours. Hollow out loaf of bread. Fill hollow with dip. Cut hollowed out bread into cubes for dipping. Serve immediately.
Tear angel food cake into small pieces and put in a 13 x 9-inch pan. Prepare pudding according to directions on box. Pour pudding over cake. Top with pie filling. Refrigerate until pudding is set.
Mix the first 3 ingredients together. Cut in Crisco. Put 1 egg yolk in cup and add enough milk to make 2/3 cup. Stir into sugar-Crisco mix. Make 2 balls. Roll one to fit a cookie sheet.
Mix ingredients together well. Cook in crock-pot for 4 hours on low or 3 hours on high. Remove lid. Add oleo; stir with fork. Let set a few minutes.
Mix first 5 ingredients in oblong pan. Mix water and soup. Pour over rice mixture. Arrange chicken breasts on top of rice. Sprinkle with salt, pepper, paprika and poultry seasoning. Bake for 1 hour at 375° uncovered.
Cream oleo and sugar. Add eggs and bananas, then flour, salt, soda and nuts. Bake for 1 hour in 300° oven in a loaf pan.
Combine flour and sugar in a large bowl. In a saucepan, combine and bring to a boil shortening, butter, cocoa and water. Pour over flour and sugar mixture. Add buttermilk, eggs, soda and vanilla to the mixture and mix well. (Mixture will be thin.) Pour in a greased cake pan and bake for 22 minutes at 400°.
Mix all ingredients together, except lemon juice. Cook in a large double boiler on slow heat for 3 hours. Add lemon juice. This will fill 12 or more tart shells. Use the egg whites for meringue.
Heat milk to scalding. Blend sugar, flour and salt. Add to milk and cook over low heat, about 15 minutes. Beat egg yolks and add to hot mixture. Remove from stove and add butter and vanilla. Cool. Pour into baked pie shell. Cover with meringue. Put in oven about 5 minutes for meringue to lightly brown.
Boil water and sugar until sugar is dissolved. Cool. Then combine chilled syrup, pineapple juice, lemonade and cranberry juice. Chill. Just before serving, pour juice over ice and mix ginger ale or lemon lime soda. Serves 60.
Preheat oven to 350°. Cream butter; gradually add sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add dry ingredients alternately with sour cream. Mix well after each addition. Add vanilla. Chill well. Roll to 1/4-inch thick; cut out. Bake at 350° for 12 to 15 minutes. Remove to cooling rack.
Melt butter in pan. Add garlic, parsley and wine. Heat at a simmer 15 minutes. Add shrimp and cook over low heat for 15 minutes. Serve over bed of rice or over favorite pasta.
Brown ground beef and drain. Mix beans, taco seasoning and sauce with ground beef. Spread sour cream on top and add cheese. Bake at 350° for 30 minutes. Eat with nacho chips or spoon into taco shells.
Combine first 5 ingredients. Blend well with electric mixer. With spoon, stir in dry ingredients. Blend well. Add Rice Krispies and raisins. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix lemonade concentrate with Eagle Brand milk and slowly blend in Cool Whip. Pour mixture into graham cracker crust. Refrigerate for 2 hours and serve.
Set oven to 400° (I used 350°). Grease a shallow 2-quart baking dish. Spread chicken and vegetables evenly in dish. Stir together soup, broth and pepper in small bowl; pour evenly over chicken mixture. Combine mix, milk and butter; stir until smooth. Pour mixture over ingredients in baking dish. Bake 45 to 50 minutes until golden brown. Cool 10 minutes before serving. Yields 4 to 6 servings.
Preheat oven to 375°. Cut tops of bell peppers and remove seed. Set aside. In large bowl, combine remaining ingredients and mix well. Fill peppers with mixture and bake in baking dish sprayed with nonstick cooking spray at 375° for 40 to 50 minutes. Recipe makes 4 servings. Ultra low-fat.
Brown beef and onion; drain. Add Ragu, oregano and salt. Simmer 15 minutes. Cook noodles and drain. Mix cheeses and parsley. Layer in 2-quart Pyrex dish the noodles, cheese and sauce. Repeat, ending with meat. Bake at 375° for 35 to 45 minutes. Serves 4 to 6.
In a medium saucepan, combine cider and sweetener. Combine spices and place in a tea strainer or tie in cheesecloth. Place in saucepan. Bring to boil over low to medium heat. Cover and simmer 20 minutes, stirring occasionally. Serve hot. Serves 8. Equals 1 fruit exchange.
Heat milk, sugar, salt and shortening; scald but don't boil. Cool to lukewarm. Pour over yeast in large bowl. Let yeast dissolve. Add egg and flour; let rise to double in size. Roll out and cut into rolls. Let rise in pan, then bake at 350° until brown.
Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Add flour to creamed mixture, alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into three greased and floured 8-inch pans. Bake at 350° for 25 to 30 minutes.
Melt butter in a 9 x 13-inch pan in a 375° preheated oven. Mix the remaining ingredients in a blender. Transfer immediately to the 9 x 13-inch pan that has been preheated with the butter melted into it. Do not let the blended ingredients sit in the blender. It must go right from blender to pan. Bake 45 minutes. Slice in pan and serve with powdered sugar or syrup. Serves 6 to 8.
Mix 2 tablespoons flour and 2 tablespoons sugar and coat blueberries.
Boil potatoes with skins on. Cool. Remove skins and grate on a cheese grater. Add all of the remaining ingredients. Bake at 350° for 30 minutes.
Use 13 x 9 x 2-inch pan and place 6 tortillas in bottom, then cheese, onion, chicken and remaining ingredients (made into sauce). Layer 2 more times, ending with sauce. Bake 30 minutes to one hour at 350°.
Mix all together in ovenproof bowl. Bake at 325° for 25 to 30 minutes. Serve with crackers or chips.
Preheat oven to 350°. Cook spaghetti according to directions. Place hot spaghetti in a large bowl and toss with butter. Add Parmesan cheese and eggs; toss. Form spaghetti mixture into a "crust" in a well-greased 10-inch pie plate. Set aside.
Chop onion, tomatoes and lettuce. Toss with cheese, dressing and hot sauce. Crunch and add Doritos. Slice and add the avocado. Brown meat. Add beans and salt or garlic salt to taste to ground beef. Simmer 10 minutes. Mix with cold salad.
Beat everything together with mixer. Grease pans. Bake at 350° for 30 to 35 minutes.
Wash meat thoroughly, being sure that all excess fat is trimmed off. Pat dry and place in baking pan that has been lined with enough foil to wrap the meat in at least 2 layers of foil and you have room on the ends to seal tightly. Place meat in foil; rub generously with mushroom soup. Sprinkle all over with onion mix, pepper and garlic powder. Place onion slices all over top of roast. Pour wine in bottom of foil and seal tightly. Cook at 325° no less than 3 hours. Do not peek!
Combine potatoes, sugar, eggs, vanilla, milk, bourbon and 1/2 cup butter. Beat with electric mixer until smooth. Spoon into greased 2-quart casserole. Combine brown sugar and remaining 1/3 cup butter and flour. Mix well together and add nuts. Sprinkle over potatoes. Bake at 350° for 30 minutes. Great dish for the holidays!
Cook pasta. Drain and cool. Add remaining ingredients. Chill for 1 hour. Serve with additional wheat germ.
Scald milk and set aside to cool. Beat egg white until stiff. Set aside. In medium mixing bowl, cream sugar, shortening and margarine. Add egg white, cooled scalded milk and vanilla. Beat at high speed until creamy and all sugar is dissolved.
Mix all ingredients together and put in an 11 x 15-inch pan. Top with 2 cups crushed corn flakes, mixed with 1/4 cup melted butter. Bake at 325° for 45 minutes.
Add baking powder to egg whites; beat until stiff. Gradually add 1 cup sugar, beating at high speed until sugar dissolves. Add Ritz crackers (crumbled with hands). Fold them into egg whites. Add chopped pecans and vanilla. Pile mixture into a well buttered pie plate (not too near edge). Bake 30 minutes at 325°. When completely cool cover with whipped cream and dry instant cocoa. Sprinkle with pecans. Refrigerate 3 to 4 hours.
Mix all ingredients; pour into 9 x 13-inch glass dish. Cover with foil and freeze. Remove from freezer 10 to 20 minutes before serving. Cut into squares.
Dissolve Jell-O in boiling water. Blend sugar and warm water; bring to a boil. Add to Jell-O mixture and cool. Add lemonade, undiluted, and pineapple juice. Freeze in several containers. Remove from freezer several hours before serving. Mix with ginger ale and serve.
Mix well. Bake at 350° for 30 minutes. Sprinkle with more Parmesan cheese. Serve with assorted crackers.
Wash squash; cut off and discard stem. Cut squash in half lengthwise and scoop out seeds. In medium skillet with tight fitting cover, bring 2 cups water and 1 teaspoon of salt to boil. Add squash, cut side down, and cook over medium heat 5 minutes or until tender (but not mushy). Drain well.
Melt margarine in lrg. pan over low-med. heat. Add marshmallows and stir until melted. Cook 3-4 min., stirring constantly. Add crispies. Press into buttered cake pan or onto a piece of wax paper. (When you go to press it down, run cold water and wet hands with water as you press down, this will keep it from sticking to your hands.)
In bowl, mix well the mayonnaise, buttermilk, caraway seed, salt and pepper. Stir in carrots, celery and onions. Cover and refrigerate at least 1 hour to blend flavors. Serve in lettuce lined bowl if desired.
Place chicken in bottom of crock-pot. Combine dry spaghetti sauce mix with wine; pour over chicken. Cover and cook on low for 6 to 7 hours. Turn control to high and add tomatoes and mushrooms. Cover and cook 30 to 40 minutes or until tomatoes are done. Makes 4 to 5 servings.
Layer cabbage, potatoes, onions and sausage in pot. Add small amount of water, bouillon, salt and pepper. Cook until tender. Ready in no time.