HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, 1 egg and oil until crumbly. Reserve 1 cup mixture. Put remaining mixture into ungreased 13 x 7-inch pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and 1 egg until light and creamy. Put on top. Put crumbly part on top and bake at 350° for 15 minutes.
In a skillet, cook bacon crisp. Remove, crumble and set aside. In the drippings saute onions and bell pepper until tender. Remove and set aside. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onions, bell peppers and bacon. Pour into a greased 13 X 9 X 2 baking dish. Bake uncovered at 350 for 35 to 45 minutes or until a knife inserted in center comes out clean.
Preheat browning skillet in microwave oven on High for 3 minutes.
Sift and mix flour, sugar and salt. In a small bowl mix margarine, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl put eggs, soda, buttermilk and vanilla. Add to the above mixture and mix well. Bake in 8 x 11-inch sheet cake 25 to 30 minutes at 350°. Start making icing last 5 minutes that cake is baking.
One box of pudding will serve 5 small servings. Two boxes double, but don't double Cool Whip.
Heat oleo and oil in Dutch oven. Saute carrots, celery, onions and garlic 5 minutes. Peel tomatoes; chop pulp. Add tomatoes and juice. Add seasonings. Cook 15 minutes. Add beef broth and green beans. Cook 30 minutes longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese if desired. This soup freezes well.
Mix dry ingredients in mixing bowl. Add slightly beaten egg and milk. Stir well. Pour into greased muffin tins and bake at 400° for 20 to 25 minutes. Yields 1 dozen.
Arrange apples in a greased pan. Sprinkle with lemon juice. Mix remaining ingredients with barley and spoon on top of apples. Bake at 350° for 30 minutes. Can be served warm or cool as a dessert.
Brown ground beef and onion. Drain. Make soup with remaining ingredients. Add beef and onion. Simmer one hour, stirring occasionally.
Bake bread according to directions on box. Cool. Use large casserole dish. Layer corn bread, bacon, onion, pepper and tomatoes. Sprinkle with salt, pepper and pickles. Make as many layers as needed. Combine last 3 ingredients. Blend well. Drizzle over salad. Let sit 12 to 24 hours before serving. Toss well before serving. This will keep in the refrigerator several days.
Melt butter over low heat. Add flour and mix well. Add milk and cook over low heat. Boil 1 minute. Add Parmesan and stir until melted. Toss in parsley; mix with noodles.
Combine cake mix, pudding, orange juice, water, eggs and oil in large mixing bowl. Blend well, then beat 2 minutes at medium speed with electric mixer. Pour 3/4 of batter into well-greased and floured Bundt or tube pan. Add syrup to remaining batter. Mix well and pour over batter in pan. Bake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes on wire rack. Remove from pan and when cake is cool, sprinkle with confectioners sugar.
Mix together molasses, baking powder and spices. Add sugar and melted butter, then alternately add flour and water. Mix in egg yolks. Fold in beaten whites. Pour batter into heavily buttered pan and bake in a moderate (350°) oven for 35 to 40 minutes. Serve with whipped cream.
Preheat oven to 400°. Grease a shallow 2-quart baking dish; set aside. Brown ground beef in large skillet; drain. Stir in seasoning mix, tomatoes and corn. Bring to a boil, stirring occasionally. Pour into prepared dish. Prepare cornbread batter according to package directions; pour over ground beef mixture. Bake 15 to 20 minutes. Let cool 10 minutes. Makes 4 to 6 servings.
Using a 1 1/2-quart baking dish, put 1/2 cup of raw rice in dish. Fill dish 2/3 full of milk. Place in 350° oven and bake until a brown skin forms on top. Remove from oven and remove skin. Add a couple cups milk and stir gently. Beat eggs until mixed; add sugar, salt and vanilla. Add to rice mixture and mix well.
In mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together baking powder, salt, cinnamon and soda. Add to pumpkin mix and mix thoroughly. Spread batter into ungreased pan. Bake in a 350° oven for 25 to 30 minutes.
Heat together celery soup, milk and mayonnaise, but do not boil. Mix cabbage and soup mixture. Blend together corn flakes and margarine. Layer bottom of casserole with 1/2 of corn flake mixture. Pour cabbage mixture into casserole. Put rest of corn flake mixture on top and top with 2 cups grated cheese. I make two casseroles out of this, one for freezing.
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours (high 4 hours). Ingredients may be increased by half for the 4 1/2-quart model crock-pot.
Bring brown sugar, butter and milk to good rolling boil. Remove from heat and stir in powdered sugar. If too stiff, add small amount of milk. If not stiff enough, add little more powdered sugar.
Put roast in large pan containing cold water and 1 tablespoon vinegar and soak overnight. Rinse and put in roast pan with oil and onions. Bake at 300° about 3 hours or until tender. Vegetables can be added about the last hour.
Place fresh or frozen roast in Pam-sprayed open baking dish. Pour soy sauce over surface and spread with fingers to cover; sides also. Sprinkle 1/2 of herbs over all. Repeat on other side. Place in 375° oven on lower shelf for 10 minutes. Reduce heat to 325° for 1 1/2 to 2 hours, or until done. If meat starts to burn, add 1/2 cup hot water. When surface is entirely covered with a juicy glaze, meat is done. Add a little hot water to drippings for a delicious pan gravy. Great for a busy day or when company is coming.
Whip cheese until soft and bubbly. Beat in peanut butter and sugar. Add milk. Fold in Cool Whip. Put into graham cracker crust; sprinkle top with peanuts. Freeze. Makes one thick pie.
Blend first 6 ingredients. Spread on muffin halves. Cut each half in 8 pie shaped pieces. Place under broiler until edges are brown and cheese bubbles, approximately 2 to 3 minutes.
Mix altogether. Bake in uncovered baking dish in a 350° oven for 2 hours.
Preheat oven to 350°. Mix first 2 ingredients and spread in a 9 x 13-inch pan. Bake for 5 minutes. Mix Cool Whip, cheese and sugar. Spread on crust. Drain pineapple. Add cornstarch to juice and cook until thick and clear. Add pineapple to cooked juice, spread on top of Cool Whip. Refrigerate.
Mix and put in a casserole. Bake at 350° for 1 1/2 hours. Chow mein noodles may be added with casserole the last half hour.
Dissolve molasses in hot water. Mix in eggs, lard, soda, baking powder, ginger, cinnamon and salt. Slowly add flour, mixing well. Drop by spoonful onto ungreased cookie sheets. Bake at 350° until puffed and lightly browned on bottom. Sprinkle with sugar while hot.
Grease 9 x 13-inch dish; place chicken on bottom and top with cheese. Combine soup and wine; stir well and spoon over chicken. Sprinkle with stuffing mix; drizzle melted oleo over crumbs. Bake at 350° for 45 minutes.
Combine first 4 ingredients and pour into ice cream maker can. Add next 3 ingredients and stir. Turn on electric ice cream maker.
Trim excess fat off stew meat and save fat to brown meat. Cut beef into 1 1/2-inch cubes. Add to hot fat and cook until brown on all sides. Add tomatoes and onion flakes; cover and simmer for 1 hour or until meat is almost tender. Drain kidney beans and add salt, chili powder, black pepper, garlic powder, oregano leaves and sugar. Blend flour with water. Cover and simmer 30 minutes or until thickened. Serve over hot, cooked rice.
Beat butter and sugar until very light and creamy. Add milk alternately with flour with which baking powder has been sifted. Beat thoroughly and add the beaten egg whites. Bake about 40 minutes in 2 lightly greased cake pans. Fill with Lady Baltimore filling.
Heat oven to 350 degrees. In mixing bowl, mix flour, granulated sugar, 2 Tbsp cocoa, the baking powder and salt. Stir in milk, shortening and nuts. Pour batter into ungreased baking pan, 9 x 9 x 2 inches. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter in pan. Pour hot water on batter. Bake 45 minutes. While hot, cut cake into squares; invert onto dessert plates and spoon sauce over each piece. Serve warm and if you wish, top with sweetened whipped cream. Makes 9 servings.
Heat oil in a 4 to 5-quart pan over medium heat. Add onion and cook, stirring occasionally, until soft (about 7 minutes). Add garlic and mushrooms. Cook, stirring, until all liquid has evaporated (about 5 minutes). Add tomatoes and basil. Continue to cook until mixture is thickened (about 10 more minutes), stirring occasionally.
Heat oil in skillet, add chicken and saute until browned on all sides. Place chicken in casserole. Add beef to oil in skillet, saute until brown on all sides. Add to casserole. Add onions to skillet, saute until lightly browned. Stir in flour, cook 1 minute, stirring. Gradually stir in wine, stock and vinegar. Bring to boil, season with salt and pepper. Stir in thyme and cranberry sauce. Stir well until cranberry sauce melts. Spoon mixture into casserole. Cover with lid or foil. Bake in 325° oven for 1 1/2 hours. Stir in mushrooms, cook 30 minutes more or until chicken and beef are tender. Serve with wild rice. Makes 6 servings.
Combine all ingredients, except tomatoes, and stir until well blended. Slice tomatoes and top with dressing. Cover and refrigerate at least one hour.
Combine flour, salt, sugar and margarine in a bowl. Slowly add water forming a soft batter. Beat for 2 more minutes. Drop by spoonfuls into boiling soup or stew. Let boil until they rise to top or float.
Mix margarine and graham cracker crumbs; press into 8-inch pan. Layer margarine, chocolate chips, butterscotch chips, coconut and pecans. Pour Eagle Brand milk over. Bake at 325° for 30 minutes, or until brown.
Layer in 13 x 9 x 2-inch pan 1/2 of cubed potatoes and 1/2 of chopped onion. Slice pats of butter over layer; sprinkle with pepper. Place 4 to 5 singles slices over top. Repeat layer with remaining ingredients. Add enough milk to cover bottom of pan. Cover pan with foil and bake at 350° for 1 to 1 1/2 hours until potatoes are tender. Stir potatoes to mix cheese.
Mix first four ingredients together. Blend pudding as directed on box. Pour into graham cracker crust. Spread whipped topping on top.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In bowl, combine squash, eggs, sugar and oil. Remove 1 tablespoon raisins and 1 tablespoon walnuts. Stir in remaining raisins, walnuts and orange peel.
Scrub and slice potatoes very thin (leave the potatoes unpeeled). Melt butter and mix dry onion soup. Put layers of potatoes into 1-quart casserole and drizzle with onion and butter mixture. Add 2 to 3 tablespoons of water; cover tightly. Bake at 350° for 1 hour.
Bake the pie shells. In saucepan, mix together the sugar, cornstarch and Jell-O. Add cold water; bring to gentle boil, stirring often, until thick and clear. Set aside to cool. Also, add red food coloring. Arrange strawberries in pie shells. Cut large ones in half. Pour cooled glaze over strawberries. Chill in refrigerator. Top with Cool Whip.
Brown round steak in skillet. Transfer pieces to casserole dish. Lay pieces of peeled, sliced raw potatoes on top of	meat. Add bay leaves and can of tomato sauce. Cover with aluminum foil. Bake at 350° for 1 hour and 10 minutes. Add green beans. Re-cover and bake 20 minutes more. Remove bay leaves before serving.
Mix together yellow cake mix, butter and 1 egg. Pat into 9 x 13-inch cake pan. Then mix cream cheese, powdered sugar and 2 eggs together and put into cake pan. Bake at 325° for 50 minutes.
Mix dry ingredients. Dip slices into blended egg and milk. Coat with dry mixture and fry until crisp (in enough oil to cover the coated tomato). Turn once. Serve hot.
Combine pecans, white sugar and butter in frying pan. Cook for 7 minutes, until dark. Pour out on foil. Cool. Break into small chunks. Combine brown sugar, whipping cream, milk and vanilla. Pour pecan mixture into milk mixture. Freeze in an ice cream freezer until firm.
Wash and dry chicken. Sprinkle with seasoning salt (Accent) and black pepper. In bowl, beat buttermilk and eggs for 1 minute. Pour flour for dredging in chicken onto a plate. Add seasoning salt and pepper. Heat skillet and add Crisco to 1-inch deep. Roll chicken in flour; dip into buttermilk/egg mixture, then dredge again in flour. When oil is hot, add chicken. Cover and cook 10 minutes on each side. Remove and drain on paper towel.
Slice and boil carrots until tender, then drain. Saute onion in butter until tender.
Pack in quart jars: okra, 1 hot pepper, 1 garlic clove, 1 nice sprig of dill. Bring vinegar, water and salt to boil. Pour over okra. Seal. Do not open for 6 weeks.
Grease 9 x 13-inch baking dish with Pam and set aside. Beat eggs lightly with milk. Put shells in dish and pour egg mixture and corn on top of shells. Top with cheese. Cover with foil and refrigerate overnight. Bake at 325° for 20 to 25 minutes, until set and browned.
Saute sausage, garlic and onion about 2 minutes. Add tomatoes, peppers and tomato sauce, then add cooked rice and hot sauce. Heat to boiling, then simmer about 2 minutes.
Fill 1 1/2-quart saucepan 3/4 full of hot water. Put tea bags in water and bring to a boil. Take off stove and set for 5 minutes. Put sugar in a gallon container. Add hot tea. Stir until sugar is dissolved. Add cold water until full; chill. Pour over ice in glasses. Tastes just like regular tea to me.
Place cookie sheet in oven and preheat to 350°. In large bowl, combine first 5 ingredients until well blended. Stir in walnuts. Sprinkle chocolate chips in bottom of pie crust. Carefully pour mixture over chocolate chips. Bake 50 to 55 minutes in oven until knife inserted in center comes out clean. Cool. Makes 8 servings.
Preheat oven to 375°. In a large bowl cream butter and sugar until fluffy. Add egg and vanilla. Stir until smooth. In small bowl combine flour and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. On lightly floured surface roll dough 1/4 inch thick; cut. Bake 6 to 10 minutes until edges are light brown. Cool completely.
Mix flour and peppers in a large paper bag. Add veal cubes and shake until cubes are lightly and evenly coated with flour mixture.
In a large bowl, combine pumpkin and melted margarine. Mix together flour, baking powder, sugar and spices and add, stirring just to combine. Drop onto sprayed baking sheet by large spoon, placing scones 1 1/2 inches apart. Bake at 375° for 12 to 15 minutes or until lightly browned. Makes 10 scones.
With mixer cream sugar and margarine and add egg. Add soda, vanilla and lemon flavorings. Add flour; if sticky, add a bit more flour. Roll out to 1/4-inch thick. Cut in desired shapes. Bake in 325° oven 10 to 12 minutes or until tan. Makes 4 1/2 dozen. May be doubled.
Preheat oven to 375°. In a large saucepan, combine apples, dry pudding mix, water, spices and apple juice. Stir in apples all together. Cook over medium heat until apples soften and mixture starts to boil, stirring often. Spoon hot apples into pie crust. Mix graham cracker crumbs, brown Sugar Twin and pecans. Sprinkle crumbs over the top. Bake 18 to 22 minutes. Serve with Cool Whip or vanilla ice cream or sherbet.
Blend and pour in a 9-inch unbaked pie shell. Bake in 400° oven for 15 minutes. Turn oven temperature down to 350° and bake another 10 minutes. Do not overbake. (The 2 oven settings will prevent the crust from becoming soggy.)
Crumble flour and margarine together. Press into a 13 x 9-inch pan. Bake at 425° for 15 minutes. Cool.
Beat 2 egg whites. Set aside. Cream butter and sugar, add vanilla and 2 egg yolks one at a time. Sift flour, baking powder and soda; add to creamed mixture a little at a time. Spread on 9 x 13 inch cookie sheet with sides. Spread jam on crust. Add 1/2 cup chopped nuts, and then put beaten egg whites on top. Sprinkle with remaining 1/4 cup chopped nuts. Bake at 350° for 20 - 25 minutes.
Brown ground meat and onion in skillet. In saucepan, simmer ketchup, vinegar and sugar for 15 minutes. Add to drained ground meat and serve on semi-hard rolls.
Pour soup and brown gravy mix into slow cooker; mix well. Add soup can of water and mix. Add beef cubes and cook on medium for as much as 8 hours. Before serving, add mushrooms.
Cook peas in salted water for about 1 hour. Skim off foam and discard. Saute carrots, sweet potatoes, celery and onions in butter for 10 minutes. Stirring constantly, add herbs and cooked vegetables for another 5 minutes. Add to soup. Simmer for 45 minutes to 1 hour. Add wine and pepper. Serves 6 to 8.
Drain pineapple and strawberries. Save juice for your Jell-O. Heat juice to a boil. Pour into Jell-O to dissolve. Pour in pineapple, strawberries and pecans into Jell-O; mix well. Pour half into bowl. Let set. After set, pour half of salad into a bowl and spread with sour cream. Pour rest of Jell-O mixture over sour cream and let set 30 minutes or until firm.
Melt chocolate chips in microwave or double boiler. Mix in syrup, 3 cups powdered sugar, nuts, coffee (dissolved in hot water) and cookie crumbs. Form into 1-inch balls. Roll in 1/2 cup powdered sugar. Store in covered container a day or so to ripen. Makes 5 dozen.
In a large skillet, brown ground beef. Add garlic and ginger. Remove from heat, pour off drippings. In same skillet, add oil. Stir-fry peppers and pea pods until crisp and tender. Add cooked rice, soy sauce and olive oil. Mix well and add the cooked beef and onions and heat about 5 minutes. Ready.
Break off outer leaves of the cauliflower and trim the stem close to the base. Wash in cool water; shake off the excess.
Whip the heavy cream, adding sugar, until a little stiff. Whip the Mascarpone cheese, adding vanilla until soft and creamy. Mix the cheese and cream together. Chop up the chocolate. Dip the biscuits, in batches of 6, into coffee until not quite soaked. Place the first batch of soaked biscuits in a glass bowl; cover with a layer of the cream-cheese mixture. Sprinkle with chopped chocolate; toss in some cinnamon. Repeat the layers of biscuits, cream-cheese mixture and chopped chocolate and cinnamon two to three times, ending with chocolate and cinnamon.
Boil together for 3 minutes the water, margarine, dates and cinnamon. Let cool and add remaining ingredients. Mix well. Drop onto greased cookie sheets. Bake 10 minutes at 350°. Nuts may be added. One cookie equals 1 bread and 1/2 fat exchange on diabetic diet.
Mix yeast in warm water. Mix sugar and Crisco in large bowl. Add beaten egg. Add yeast-water mixture. Slowly add flour and stir until well mixed. Place in airtight container and keep in refrigerator. When ready to bake, drop by spoonfuls into greased muffin tins. Bake at 400° until brown. Mixture will keep 3 or 4 days in refrigerator.
Brown meat and green pepper in oil in large skillet. Season with salt and pepper. Add soups and corn. Mix. Simmer while you cook the noodles and drain. Combine all in casserole. Bake at 350° for 30 to 45 minutes.
Melt cheese into tomato sauce, then add hot sauce. Serve with Doritos. Makes 3 cups.
Mix all ingredients well. Separate 1 package crescent dinner rolls into 4 squares. Pat 1/4 of mixture on middle of each square. Roll dough around mixture and pinch together. Place on cookie sheet, sprinkle Italian bread crumbs and Parmesan cheese on top. Bake at 375° approximately 11 to 13 minutes.
Blend sour cream with maple syrup well. Refrigerate. Serve with any prepared fresh fruit in season.
Cream together butter and sugars. Add almond extract, eggs, vanilla and applesauce. Mix well. Blend in flour, oatmeal, baking soda and almonds. If desired, add pecan pieces and raisins. Drop by teaspoons onto Teflon coated cookie sheet and bake at 360° for 8 to 10 minutes. Servings: 36.
Line a baking sheet with graham crackers. In a saucepan, melt the candy with whipping cream until candy is melted. Pour over graham crackers. While candy is still warm, press pecans into candy. Cool, cut into squares and serve.
Mix together cake mix and pudding mix, then add lemon flavoring, eggs, water and buttermilk. Mix well. Bake at 350° in a bundit pan for 35-40 minutes.
Cream and spread in 9 x 13-inch pan. Bake at 375° for 15 minutes.
Put into greased 1 1/2-quart baking dish, the buttered toast squares. Sprinkle over the seedless raisins. Pour over toast a mixture of the beaten eggs, sugar, salt, milk, boiling water and vanilla. Let stand 10 minutes, then sprinkle with 4 teaspoons sugar and 1/4 teaspoon cinnamon. Bake in moderately slow oven (350°) for 30 minutes. Makes 4 servings.
Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 - 12 minutes, until done, and drain. In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard and dill. Season with salt and pepper. In a large bowl, toss together the cooked pasta, sour cream mixture, crab meat, red bell pepper, green bell pepper and green onions. Cover and chill until serving.
Take the oatmeal, flour, baking powder, mix with butter and milk made hot in a saucepan. Roll out quickly and bake in very thin cakes.
Cook beef, add onions and drain. Add rest of ingredients. Simmer 1 hour. Top with sour cream, grated cheese or crushed corn chips.
Skin chicken. Rub 1 teaspoon of butter on each breast. Sprinkle pepper, salt, paprika and parsley on breasts after applying lemon juice. Put 2 tablespoons of water in pan to prevent sticking. Bake at 425° for 35 minutes or until done in a 9 x 9-inch baking pan. Serves 4.
Cook noodles and drain. While still hot, stir in cottage cheese and sour cream and continue to stir until cottage cheese melts. Salt and pepper to taste. Makes a good side dish to complement any meat dish.
Pour this over 3 cups cooked noodles (8 ounce package) in a 9 x 13-inch pan. Then add 1 cup Mozzarella cheese on top. Bake for 30 minutes at 350°.
Cook rice, set aside. Cook sausage, beef and onion, drain. Combine meat rice and remaining ingredients, except almonds or cheese. Spoon into lightly greased 12 x 8 x 2 baking dish. Sprinkle with almonds or grated cheese. Bake at 350° for 15 to 20 minutes.
Brown meat in pan. Remove and drain fat. In pan, saute onions and peppers in olive oil. Add meat back into pan and simmer 10 to 15 minutes. Add oregano, basil, chili powder, cumin, salt and pepper to taste. Add tomatoes, tomato paste, 1 can of water from paste can, Tabasco sauce, vinegar and brown sugar. Simmer 45 minutes, stirring often. Drain beans (except baked beans) and add to pot. Simmer 15 minutes. Serve in bowl sprinkled with Monterey Jack cheese. Serve with hard bread or French bread.
Toss cheese with flour. Add half and half, eggs, shrimp and seasonings. Mix well. Pour into pastry shell. Bake at 350° for 55 to 60 minutes or until set. Makes 6 servings.
Brown chicken on both sides in hot oil in large skillet. Move chicken to one side. Add carrots and celery; cook and stir until carrots are crisp-tender. Meanwhile, mix orange juice, broth, cornstarch, onion powder and salt. Add to skillet; bring to boil. Reduce heat, cover and simmer until chicken is thoroughly cooked, about 10 minutes. Stir in rice; spoon marmalade over chicken. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
Sift together all dry ingredients. In a separate bowl, mix together milk, oil and beaten eggs. Combine all ingredients and cook in small muffin tins (greased). Bake at 425° for 15 minutes.
Place chicken in a baking dish. Arrange mushrooms and onion on top. Add chicken broth. Bake at 350° for 1 hour or until chicken is tender.
Mix all ingredients together into a smooth batter. Add 2 cups of sliced fried okra. Drop by spoonfuls into oil which has been heated in a skillet to 400°. Fry until golden brown, turning once. Remove with slotted spoon and drain on absorbent paper. Serve hot.
Bring oil, vinegar and sugar to a boil. Pour over veggies and refrigerate. This will marinate itself. Keeps for a long time.
Mix well and store in tightly sealed container. To use, place 1 to 3 teaspoons in cup of hot apple juice.