HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in 8-inch square baking dish. Mix sugar, flour and baking powder. Add milk. Mix and pour into baking dish with butter. No need to stir. Add fruit evenly over top and sprinkle with more sugar. Bake at 375° for 25 minutes. This recipe can be doubled.
Mix ingredients in order given and chill. Take out enough dough each time to roll thin, but so as to be easy to handle. Do not handle the dough more than necessary, but use only enough flour on a board to pat into a ball and roll without sticking. Cover rolling pin with cloth to roll. Put a large spoon of filling on cookie and cover with another thin cookie. It is not necessary to press them together. Bake at 350° for 8-10 minutes.
Slice enough okra to fill a gallon jar and put into a pan. Cover with warm water, vinegar and salt. Bring to a boil. Boil one minute, no longer. Take off heat and put into 2 quart jars and fill with broth from okra. Seal with hot seals.
Combine ingredients and place in greased dish. Cook at 350° for 45 minutes to 1 hour.
Combine all ingredients in a mixing bowl, stirring well. Cover tightly. Chill at least 8 hours. Serve over salad. Yields 4 cups.
Brown hamburger and onion together; stir in chili and beans. Alternate layers of Fritos and hamburger mixture in 12 x 9-inch dish until all are used. Top with cheese. Bake at 300° for 1 hour. Yield: 6 to 8 servings.
Heat oven to 325°. Melt butter in small saucepan, add sugar and curry powder. Drain fruits (very well on paper towels). Layer in 1 1/2-quart shallow casserole with peach halves on top. Pour in butter mixture, place a cherry in center of each peach. Bake 1 hour, uncovered. Cool, cover and refrigerate. Next day reheat at 350° for 30 minutes. Best served with baked ham and made one day ahead of time.
Heat oven to 325°. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. Cream shortening and sugar thoroughly. Add eggs and beat well. Stir in bananas, flour, soda and nuts. Fold in cranberry sauce. Pour into prepared pans and bake 60 to 65 minutes.
Peel potatoes under cold running water to prevent turning dark and place immediately in cold water. Put large kettle of water on to boil and place potatoes in water. Cover and cook until tender. Put in pan. Pour melted butter over. Sprinkle with salt and cover with sugar. Bake at 350° for 45 minutes. Add marshmallows and brown and then serve.
Bring sugar and syrup to a boil. Remove from heat and stir in peanut butter. Pour over cereal. Press into 9 x 13-inch pan. Melt chips together and spread over cereal mixture. Put in refrigerator to cool. Cut into squares.
Layer in a 1 1/2-quart buttered casserole 1/2 Velveeta, 1/2 tomatoes, 1 1/2 cans chili peppers, garlic salt and chili powder and 1/2 Cheddar. Repeat layers, ending with Cheddar on top. Bake, uncovered, in a 350° oven for 30 minutes. Serve with tortilla chips.
Mix sugar and flour. Cut in shortening. Pour yeast mixture into flour. Add 1 cup cold water (more if needed). Work dough until rubbery. Grease a large glass bowl. Pour dough into bowl. Coat with shortening and cover with plastic wrap. Let dough rise about 30 minutes. Sprinkle flour on work area and work dough out. Roll out dough and cut. Place on greased cookie sheet and allow to rise 30 minutes in a warm place. Bake at 450° until light brown.
Cut or tear cake into 1/2-inch pieces to measure 8 cups. Place half cake cubes in 9 x 9-inch pan. Reserve 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake. Spread pineapple over cake. Combine pudding mix, milk and sour cream. Spoon over cake. Cover and chill. Cover top with Cool Whip and cut into squares. Top each square with reserved cherries.
Beat first 4 ingredients together. Fold in Cool Whip. Pour into graham cracker crust. Freeze. Take from freezer about 10 minutes before serving.
Cook broccoli according to package directions; drain. Cook rice according to package directions. Cook celery and onion in margarine. Combine soup, water and cheese. Combine with broccoli, rice, celery and onion. Place into buttered 2-quart casserole and bake at 350° for 1 hour. Serves 8.
Blend all ingredients for 30 seconds and pour into 9-inch greased and floured glass plate. Bake at 325° for 40 minutes. Makes it own crust.
Let spinach thaw; drain well, then arrange in a greased 1 1/2-quart casserole. Heat milk slowly with the 2 tablespoons of butter and American cheese until cheese melts. Cool, then stir in well beaten egg. Pour cheese sauce over spinach. Saute garlic in the 4 tablespoons of butter until browned; add toast cubes and stir until they absorb the butter. Drain toast cubes on absorbent paper and sprinkle with grated cheese. Arrange over top of sauce. Bake in a 350° oven for 30 minutes. Serves 6.
Preheat oven to 350°. In a medium-size bowl, beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and butter; blend until smooth. Stir in chiles. Pour mixture into a well-buttered 9 x 13-inch baking pan. Bake for 35 minutes or until the top is light brown and the eggs are set.
Mix the flour, baking powder, soda and salt. Cream butter and sugars; add beaten egg and vanilla. Add flour mixture, then oats, coconut and lastly the Rice Krispies. Drop by scant teaspoonful on cookie sheet. Flatten each with fingers or "heel" of palm. Bake at 350° for 12 to 15 minutes until nicely browned. Remove quickly from baking sheet to cooling rack with spatula.
Sprinkle matzoh with water and wrap them with a damp towel. Let stand 10 minutes.
Grease Bundt cake pan. Coat with powdered sugar. Add nuts in bottom of pan. Mix cake mix, oil, eggs and water. Mix well and add cake frosting, mixing well again. Pour in pan and bake at 350° for 55 minutes.
Combine in large bowl or plastic bag the mustard, water or oil, garlic powder and Italian seasoning. Add chicken, mixing to coat. Place chicken in 9 x 9 x 2-inch baking pan. Bake at 375° for 20 minutes or until done. If desired, garnish with lemon and fresh herbs. Serves 4.
Combine all ingredients, except for chicken, in bowl. Mix well. Parcook chicken in microwave for 15 minutes. Remove skin. Pour marinade over chicken. Refrigerate for 2 to 24 hours. Turn often. Bake for 15 minutes at 350° or on grill.
Cream butter and sugar. Add egg and vanilla; beat well. Add sifted dry ingredients. Chill. Roll in small balls. Place on greased cookie sheet. Put coconut on top before baking. Bake at 375° for 13 to 14 minutes.
Chop 4 tomatoes and place in a large bowl. Add chopped onion, chopped cucumbers, chopped green chilies and the chopped parsley. Toss and refrigerate overnight. Next day, cook linguini according to package. Drain and add cold water to make it cold. Drain thoroughly. Put into large bowl; add tomato mixture and toss while adding salad dressing. Put into a serving platter and top with crumbled Feta cheese.
Cut beef into small cubes. Place flour in a plastic bag. Add beef cubes; toss until well coated. Heat butter over medium heat in a heavy pot. Add beef and brown well on all sides. After beef is browned, add beer and soup mix. Bring to a boil; lower heat to a simmer and cook. Cover until beef is tender, 1 1/2 to 2 hours. Serves 4 to 6.
Cover raisins with water; let stand for 2 hours. Drain. Drain pineapple. Pare and dice apples. Clean and shred carrots. Prepare jello according to package directions. Layer fruits and vegetables in a 9 x 13-inch pan. Pour cooled jello over all. Carrots will float.
Trim excessive fat from chops and season with salt and pepper. Beat egg and milk in a shallow dish. Dip pork chops in egg mixture, then into corn flake crumbs.
Mix well. Shape into little balls. Flatten with fork, not too flat. Bake at 350° for 10 to 12 minutes.
Brown your ground beef, then add rest of your ingredients. Simmer for 30 minutes.
Dice onion, cheese and pepper and mix with other ingredients. Season to taste. Bake at 350° for 30 to 40 minutes. Cool and slice. Can be wrapped in foil and put in freezer.
Mix cake mix, butter and 1/3 cup evaporated milk. Press half mixture in a 9 x 14-inch pan. Bake in a 350° oven for 5 minutes. Spread chocolate chips and pecans over mixture.
Preheat oven to 350°. Combine first 4 ingredients. Place fish in a single layer in well buttered 15 1/2 x 10 1/2-inch pan. Sprinkle with salt and pepper. Spread sauce mixture over fish. Bake, uncovered, 20 to 25 minutes or until fish flakes easily with a fork. Remove from oven and sprinkle with cheese. Return to oven just until cheese melts. Serves 8 with 288 calories per serving.
Separate eggs. Beat yolks until foamy. Slowly add liquor and sugar. Let sit 1 hour. Beat egg whites until stiff. Fold egg mixture, milk, cream and egg whites together. Top with nutmeg; serve.
Grind cucumbers, onions and bell peppers in food processor. Pour into dish pan (metal) and let sit for 2 hours. Squeeze juice out through colander.
Mix flour, baking powder, salt, nutmeg and baking soda together. Add raisins to dry mixture. Cream sugar, Crisco and butter until smooth. Beat eggs and mix with milk. Add eggs and milk to sugar. Combine with flour mixture. Will be firm dough.
Remove souffle from package and cut in half. Microwave in small bowl on medium heat 2 to 5 minutes. Add bread crumbs to spinach. Add thyme and salt. May also add garlic, if desired. Chop the mushroom stems and add to spinach mixture. Fill the mushroom caps with the mixture and then sprinkle with cheese. Place the caps around the sides of a microwavable baking dish. Microwave on Medium for 3 to 4 minutes.
In a blender, combine garlic and water, chopping to make a paste. Add and blend together the beef stock, baking soda, salt and thyme. Add to meat and mix thoroughly, kneading meat. Form 1/3 cup of mixture into sausages the size of a finger. Broil on all sides on grill.
Combine sugar, buttermilk and baking soda in a large saucepan. Bring to a boil and cook until light brown or until it's to the soft ball stage on a candy thermometer. Remove from heat and add pecans, vanilla and butter. Beat until mixture is not runny. Drop by tablespoonful onto a sheet of waxed paper.
Mix chips and peanut butter in double boiler. Remove and add chow mein noodles. Drop by teaspoon on waxed paper. Let cool. Store in closed container.
Mix cream cheese, egg yolks and sugar until smooth; set aside. Take bread and trim off crusts. Roll each slice with rolling pin until flat. Drop heaping teaspoonful of cheese mixture on bread slices. Spread over slice evenly. Roll each slice in half and put on cookie sheet. Melt butter and drizzle over roll-ups. Sprinkle generously with sugar and cinnamon mixture. Bake 15 minutes in 400° oven.
Preheat oven to 325°. Grease and flour a 15 x 10 x 2-inch pan. Set aside. Combine flour and cinnamon in a bowl. Set aside. Combine sugar, oil and egg in a large bowl. Add vanilla. Beat with electric mixer until well blended. Gradually beat in flour mixture; blend well. Stir in carrots, pineapple and nuts. Pour in pan. Bake 55 to 60 minutes.
Soak cherries and raisins in bourbon overnight. Cream butter and sugar until fluffy. Add egg yolks; beat well. Stir in soaked fruit and bourbon. Combine 1/2 cup flour with pecans. Add remaining flour, nutmeg and baking powder; mix well. Fold in egg whites, then floured pecans. Pour batter into a greased 10-inch tube pan lined with greased brown paper. Bake at 250° to 275° for 3 to 4 hours. Store in tightly covered container.
Mix milk and vanilla pudding; beat with mixer. Add Cool Whip; stir well. In a 9 x 13-inch oblong cake pan, layer graham crackers and pudding, ending with crackers. Chill. Top with frosting. Store in refrigerator.
Mix flour, sugar, oleo and nuts and press into a 13 x 9-inch pan. Bake at 375° for 15 minutes. Cream together cream cheese and powdered sugar. Fold in 1/2 of a large container of Cool Whip. Spread on first layer. Cook 2 small packages of coconut pudding with milk. Cook until thick, then cool. Spread over other layers. Spread remaining Cool Whip on top. Sprinkle with toasted coconut.
Wash and dry chicken well. Heat butter over medium heat and saute chicken until lightly browned. Remove from skillet and pour off all but 2 tablespoons fat. Add onion and garlic; saute one minute. Add broth and stir up any browned pieces from bottom of pan. Blend in mustard and tarragon.
Combine egg yolks, sugar and salt in a small saucepan and mix well. Cook over medium heat, stirring constantly, 2 to 3 minutes or until sugar dissolves. Remove from heat, stir in Grand Marnier and let cool. Beat whipping cream until stiff peaks form. Fold in Grand Marnier mixture. Cover and chill 1 to 2 hours. Serve with fresh fruit. Yields 2 1/2 cups.
Add and blend all ingredients; spoon into crust. Freeze until firm, approximately 4 hours. Place in refrigerator about 45 minutes before cutting.
In a mixing bowl, cream butter and confectioners sugar. Beat in egg whites and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Roll into 1-1/2 inch balls, then roll in sugar. Place 2 inches apart on greased cookie sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 4 dozen.
Mix together all ingredients except ketchup. Pour ketchup on top. Bake at 400° for 45 to 50 minutes.
Take one stick of butter, cut it up and put in bottom of pan, then pour 3 to 4 cups apples (or more apples) on top of butter. Take the cake mix and sprinkle over top of the apples. Put a little of the apple juice or water on that; then sprinkle some cinnamon on top. Cut up 1 stick of butter and put on top of that, sprinkle crushed pecans over that. Bake for about 30 minutes (or until done) at 350°.
Cream together eggs, sugar and Wesson oil. Sift dry ingredients together. Mix thoroughly with other ingredients. Bake in oven preheated to 300° about 1 hour in large loaf pan (tube pan.)
Cream the cream cheese until smooth, then add milk, vanilla and lemon juice; mix well. Top with pie filling.
Drain all liquids and mix vegies. Boil the remaining ingredients. Cool completely and pour over vegies. Refrigerate. Will keep 2 weeks.
Add flour, sugar, salt, baking powder and cinnamon in a large bowl. Mix well. Add eggs and oil. Stir until moist. Add vanilla, bananas, walnuts and pineapple.
In large skillet or Dutch oven, saute mushrooms and onions lightly in 1/4 cup margarine. Combine cornstarch, salt, pepper and milk until smooth. Gradually add to mushroom-onion mix, stirring constantly. Add Worcestershire sauce; boil 1 minute. Remove from heat. Stir in cheese until smooth. Add potatoes, carrots and green beans; toss until coated. Pour into greased 9 x 13-inch baking dish. Toss bread crumbs with parsley and 2 tablespoons melted margarine. Spread evenly on top of casserole. Bake at 325° for 40 minutes. Makes 10 to 12 servings.
In a saucepan combine carrots, water, rice and salt. Bring to boil. Reduce heat and simmer, covered, about 15 minutes or until rice is cooked. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and pepper. Turn into a 10 x 6 x 2-inch baking dish. Bake, uncovered, at 350° for 20 to 25 minutes. Top with remaining 1/2 cup of shredded cheese. Return to oven for about 2 minutes to melt cheese. Cut into squares. Serves 6.
Mix pudding and milk well. Let sit 5 minutes. Blend in Cool Whip. Layer graham crackers in bottom of casserole dish. Pour half of pudding mixture onto crackers. Place another layer of crackers over pudding and pour the rest of the pudding on top. Cut strawberries in half and place on top. Chill.
Boil chicken legs 10 - 15 minutes, drain. Place in bowl or zip-loc bag and add spice liquid mix - marinate 4 - 6 hours.
Cook noodles according to package directions and drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce in an ungreased 5-quart slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. Cover and cook on low for 4 hours or until cheese is melted. Yields 12 to 16 servings.
Crush graham crackers; add half of Eagle Brand. Melt marshmallows in top of double boiler with other half of Eagle Brand. Add marshmallow mixture to cracker mixture. Add other ingredients, one at a time, mixing well after each addition. Press batter into 10-inch tube pan and chill thoroughly.
Mix all ingredients and let stand overnight. In the morning, pack into sterile jars and seal.
Blend shortening and both sugars. Beat in vanilla and eggs. Mix baking soda, salt and 1/4 cup flour. Beat into first mixture. Add the rest of the flour and mix well. Drop by scant teaspoon on cookie sheet. Decorate each cookie with a few M&M's. Bake 8 to 10 minutes at 375°.
Combine ingredients in order listed in medium mixing bowl. For use as a marinade, marinate meats of 1 to 2-inch thickness for 1 1/2 to 2 1/2 hours at room temperature, turning once. For use as a barbecue sauce, brush meats or poultry frequently with this sauce during the cooking time. This sauce may be stored 1 week in a covered jar in the refrigerator.
Heat cheese and soup. Do not boil. Add gelatin while warm. Cool. Add rest of ingredients. Pour into a large, oiled mold. (Or use 2 small ones.) Chill. Serve with plain crackers, raw vegetables, etc.
Mix all. Pour in a 9 x 12-inch pan which has been sprayed. Bake at 350° for 35 to 45 minutes. No frosting needed.
Cream sugar and eggs. Add oil, salt, soda and cinnamon. Add bananas, coconut and pecans. Bake in layers or in Bundt pan at 325° for 60 to 75 minutes, 30 to 35 minutes for layers.
Brown beef, onions and drain. Add all other ingredients and bring to a boil. Simmer 30 minutes. Top with cheese.
Heat butter. Add onion and saute 3 minutes. Add broth and heat to boiling. Gradually add noodles and salt and continue to boil. Cook until noodles are tender. Stir in broccoli and garlic powder. Cook 4 to 10 minutes (until broccoli is soft). Add cheese and stir until melted (slice by slice). Add milk and pepper, stirring constantly, until heated. Serves 8 to 10. Cook/preparation time: 30 minutes. Serve with bread. This soup is great reheated.
Crumble up the angel food cakes into large bowl; set aside. Mix jello according to directions. When jello begins to thicken, mix frozen strawberries and Cool Whip with jello. Then pour mixture into bowl with angel food cake. Place in cake pan and refrigerate.
Grease baking dish. Work it up with buttermilk so you can handle it. Make the dodgers. I make it with my hands and it will cream fluffy if you work it long enough. That makes it light and fluffy and I have a pan of warm water to wet my hands, which makes them smooth. I have the oven at 500°.
Mix into large portion of mixture. Pour into greased pan. Top with smaller 1 cup mixture saved back for topping. Bake at 350° for 25 to 30 minutes in a 9 x 13 pan.
Remove skin and bone from chicken. Melt butter. Dip chicken into butter; then into mixture of 4 dry ingredients. Put in casserole. Dot with butter. Bake 1 hour at 350°, covered.
Lightly grease a 9 x 5 x 3-inch loaf pan. Set aside.
In large bowl, combine ingredients; mix well. Grease and flour a 9 x 13-inch pan. You may have enough batter for some cupcakes. Bake at 350° for 30 to 35 minutes or maybe longer.
Mix pudding according to box directions. Add Cool Whip and sour cream. Slice bananas. Layer in large bowl the pudding, wafers and bananas. Cool in refrigerator.
Mix these (except vanilla) together and, while stirring, melt over a slow heat. If it boils, the sauce will form a shell on the cold ice cream and that's not all together bad. Take off the heat when melted and stir in vanilla. Spoon over ice cream and enjoy!
Mix the cream cheese, 1 tablespoon milk and sugar in bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup of milk in bowl. Add pudding mix; beat with wire whisk for 1 minute. Stir in pumpkin and spices. Beat with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate for 4 hours, until set. Top with additional whipped topping.
Wash rice; add to 1 quart boiling salted water. Do not stir. Cook, covered, for 40 minutes or until rice is fluffy and the liquid is all absorbed. Mash sausage meat and fry for 15 minutes. Pour off and discard fat. Add sausage to the rice.
Mix cake mix with 1/2 cup evaporated milk and melted stick of margarine. Spread half of mixture in greased cake pan and bake for six minutes at 350°. Melt caramels with 1/2 cup milk and spread on top of baked cake. Sprinkle on chocolate chips and pecans, then rest of cake. Bake another 20 minutes.
Mix all ingredients in order given and pour into lightly greased baking dish. I use the 1 1/2-quart Pyrex. Bake at 350° for about 40 minutes.
Measure flour, salt, baking powder and soda together. Cream butter with sugar and beat in eggs and vanilla. Add flour mixture alternately with sour cream. Drop by spoonfuls onto greased cookie sheet. Sprinkle with cinnamon and sugar. Bake at 400° for 12 minutes.
Brown beef. Add celery, onion and green pepper and cook until tender. Blend flour and salt. Add crushed bouillon cube and milk. Cook and stir over low heat until thick (approximately 1 hour). Add cheese. Cook and stir only until cheese melts. Serves 4 to 6.
Remove skin from thighs. Remove bone and fat. Pound meat thin, wet chicken. Mix corn flakes, paprika and pepper in plastic bag and crush. Coat chicken, place on large shallow pan. Pour oil on top of each piece. Bake at 400° for about 20 minutes or until done.
Chop up artichoke hearts. Mix with cheese, mayonnaise, lemon juice and garlic salt. Heat in 350° oven until cheese is melted. Serve as dip with crackers or chips.
Cook hamburger in skillet and drain. In a large Dutch oven, heat oil and cook onion and bell pepper. Add meat and garlic. Add tomatoes (sauce, paste and crushed). Add 2 cups water and mushrooms. Add spices, except sugar, and bring to a boil. Reduce heat and simmer 4 hours. Add sugar and continue to simmer 30 minutes. When simmering, check and stir frequently. Add water when necessary. Remove bay leaves and serve over pasta.
In bowl, combine all ingredients except 1/2 cup pasta sauce and 1/2 cup cheese.
For crust, crumble macaroons (about 2 cups). In a large bowl, stir together macaroon crumbs, pecans and margarine. Press mixture onto bottom and up sides of an 11-inch tart pan with a removable bottom. Bake in a 350° oven for 15 to 18 minutes or until golden. Cool on a wire rack.
Mix the sugar, melted margarine, vanilla, milk and egg together. When ingredients are well mixed, add flour gradually. Roll dough out on cookie sheet, adding more flour if dough is too sticky. Cut out with cookie cutter. Bake in oven on greased cookie sheet at 350° for about 6 minutes. Cookies are done when they get light brown on the edges.
Roll out 1 tube of croissant rolls. Use 4 squares instead of 8 triangles. Pinch seams together on the 2 triangles to make the squares and separate dough to make the 4 squares.
Dissolve yeast in buttermilk. Add remaining ingredients; mix well. Roll out and cut. Place on greased pan and allow to rise for 1 hour. Bake at 375° to 400° for 15 minutes.
Peel apples; chop and set aside. Blend together sugar, oil, orange juice, eggs and vanilla. Sift together flour, baking soda, cinnamon, salt, nutmeg and allspice. Add to the creamed mixture. Add apples, nuts and cranberries and mix well; do not beat, just stir. Put in greased 9 x 13-inch pan. Bake 35 to 40 minutes at 350°. Let cool. Frost with:
In medium bowl, beat cream cheese until fluffy. Beat in milk, lemon and vanilla. Pour into crust. Refrigerate 4 hours. Top with cherry pie filling. Chill 4 hours.
The night before, place venison, salt, pepper, garlic salt and water in crock-pot. Cook all night on low. Next morning, add vegetables and cook on low until tender. About 30 minutes before serving, remove soup stock to saucepan. Add flour, cook to thicken. Pour over meat and vegetables. Cook on low until ready to serve.
Combine squash, onion, sugar and salt. Simmer with small amount of water for 30 minutes. Drain well. Mash with potato masher. Add eggs, margarine, flour, milk and cheese. Add seasoning salt to taste. Bake in a greased 1 1/2-quart casserole dish for 30 minutes. Top with buttered cracker crumbs. Bake for 10 minutes or longer if necessary.