HumbleIntelligence/food-ner-1-Million huggingface dataset:
Reserve 1/2 cup coconut for icing. Combine remaining coconut, shortening, sugar and eggs. Mix well. Sift flour, salt, soda and baking powder together; add to coconut mixture alternately with buttermilk and flavoring. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes. Pour icing over cake; let stand for 2 hours before removing from pan.
Mix together and press in an 8X8 pan. Bake at 325 degrees for 20 minutes. Cool.
Cube chicken in small cubes and saut in butter. Bring asparagus and 1/2 teaspoon salt to full boil; drain. Put asparagus in long pan; cover with chicken. Bring soup, mushrooms, milk and Worcestershire sauce just to the boiling point. DO NOT BOIL. Pour over chicken, place cut cheese slices over soup mixture and sprinkle cubed toast over all. Bake at 350° for 20 to 25 minutes.
Combine ingredients in a crock-pot and cook on high for 3 to 4 hours, or on low for 6 hours.
Preheat oven to 325°. In a small bowl, combine cream cheese, sugar and eggs. Beat until fluffy. Pour mixture into crust. Bake 25 to 30 minutes. Remove from oven and let cool. Spread blueberry filling on top and chill for 2 to 3 hours before serving. Top with whipped cream if desired.
Cook spaghetti, drain and rinse with cold water. Add vegetables and seasoning and pour in dressing. Refrigerate before serving.
Spread this over baked crust. Bake for 25- 30 minutes at 350 degrees or till toothpick comes out clean.
Combine first 5 ingredients in large mixing bowl. Rub out all lumps, then add shortening. Rub into dry ingredients until it disappears. Beat eggs into a small bowl and add buttermilk, vanilla and lemon extract. Add to dry ingredients and stir until well combined. Chill one hour or overnight. Dust hands with flour and roll into balls the size of ping pong balls. Place 2 inches apart on greased cookie sheet. Grease bottom of a drinking glass first, then dip into sugar for each cookie. Press about 1/4-inch thick. Bake 10 minutes at 350°.
Preheat oven to 325°. Press one can crescent rolls into 9 x 13-inch pan.
Cook potatoes and break eggs into same boiling water to cook (at the same time). Dice pickles and onions. Add pickle juice, mustard, mayonnaise and butter to taste. Mix in mixer and serve warm.
Mix flour with baking powder. Cream egg, butter and gelatin, beating well. Add vanilla. Gradually add flour mixture, blending well. Roll out cookie dough; cut into shapes or put through a cookie press. Bake on ungreased cookie sheet at 400° for 8 minutes, or until edges are brown. Makes about 5 dozen cookies.
Melt margarine in hot milk. Pour over dry bread crumbs. Add squash, cheese, eggs and onion. Pour into baking dish and top with buttered bread crumbs. Bake at 300° until firm.
Preheat the oven to 350°. In a large bowl, cream together the sugar, oil and zest. Add the egg and egg whites; mix completely. Blend in the Low-Fat Blend. Add the vanilla and lemon juice; combine. Slowly add the flour and baking powder, stirring until completely blended. Lightly spray or wipe a 10-inch Bundt pan with vegetable oil, then lightly dust with flour. Pour 2/3 of the batter into the pan. In a small bowl, combine the pecans, brown sugar and cinnamon. Sprinkle the nut mixture evenly over the batter, then gently pour in the remaining batter. Place in the oven; bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Yields 24 slices.
Combine sugar, pumpkin and margarine. Blend in eggs. Combine flour, baking powder, cinnamon, nutmeg and salt. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in raisins and nuts. Spoon into well-greased miniature muffin pans, filling 2/3 full. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over muffins. Bake at 400° for 25 minutes. Yields 5 dozen.
Cream sugars, shortening and peanut butter; add beaten eggs. Sift flour; measure and sift again with salt and soda. Add vanilla. Add dry ingredients and nuts to creamed mixture. Mix well. Mold into balls; place on cookie sheet and flatten with fork, scoring both ways. Bake in moderate oven, 350° to 375°, for 7 to 10 minutes. Makes about 5 1/2 dozen cookies.
Mix first 4 ingredients well. Add remaining ingredients. Bake in two greased loaf pans for 1 hour at 350°. Cool thoroughly before freezing. Makes 2 loaves.
Bake cake and let cool. Crumble 1 of the layers of cake in bowl (large bowl or punch bowl). Use pineapple juice over crumbled cake. Mix 1 box pudding and pour over cake. Add enough Cool Whip to cover pudding. Put small amount of pie filling around rim of bowl on top of Cool Whip. Put pineapple in center; spread over remaining Cool Whip and sprinkle with nuts. Repeat with other layer of cake, pudding, pie filling, Cool Whip, pineapple and nuts (save more of pie filling, Cool Whip, pineapple and nuts to go on top).
In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; bring to a boil. Reduce heat. Cover and simmer 5 minutes or until vegetables are tender.
Add water to orange juice and lemonade according to directions on cans. Mix with pineapple juice and cranberry juice.
Mix all ingredients and pat in deep dish pie crust. Top with crust. Bake 1 hour at 350°.
Cook broccoli and cool. Saute onion in stick of butter. Combine all the ingredients. Mix well. Pour into large casserole dish. Crush a stack of Ritz crackers into crumbs; sprinkle on top. Melt 1 stick of butter; drizzle over top. Bake at 350° for 1 hour.
Cook squash until tender; drain, mash and season. Stir in remaining ingredients, except stuffing and Flav-O-Rich butter. Mix Flav-O-Rich butter and stuffing; divide. Line casserole with stuffing (little more than half of it). Add squash mixture. Top with remaining stuffing. Bake for 30 minutes at 350°. Serves 8 to 10.
Blend milk, coconut, cream cheese and sugar for 5 minutes. Add the Cool Whip and pour into the pie crust. Sprinkle with coconut and freeze for 4 hours.
Cook dates, sugar and water until thick (low temperature). Add baking soda to melted butter. Mix melted butter into mixture of brown sugar, flour and oatmeal. Grease 9 x 13-inch pan. Preheat pan to 325°. Put 1/2 crumb mixture on bottom of pan; press down. Add date mixture. Crumble rest of crumb mixture on top. Cook for 20 to 30 minutes.
Beat eggs until fluffy. Combine cheeses with eggs and blend well. Refrigerate for about 30 minutes. Cut filo into 3 x 5-inch strips. Taking 1 piece at a time, brush with melted butter. Place 1 rounded teaspoonful of cheese mixture at lower left hand corner and fold up to form triangle. Continue folding to end of strip. Place on lightly greased cookie sheet. Brush tops with additional melted butter. Bake at 375° for 15 to 20 minutes or until crisp and golden brown. Yields 60 to 70 triangles.
Pour mixture in unbaked pie shell. Bake approximately 15 minutes at 350°. Add topping.
Mix all ingredients together in casserole dish. Dot with butter and cinnamon. Bake at 350 for 1 hour.
Grease a 9 x 13-inch cake pan. "Dump" in the can of pie filling. Next "dump" in can of pineapple. Sprinkle the dry cake mix over the top. Cut the butter in small pieces over the top of the cake mix. Sprinkle with chopped nuts. Bake at 350° for about 45 minutes.
Cook hamburger until done; drain. Let set. Fix 2 boxes of macaroni and cheese by the directions on box. Mix together and you are done.
Beat 3 minutes at medium speed. Bake in greased and floured 10-inch Bundt pan at 350° for 60 minutes or until tests done.
Completely dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in Cool Whip, then whip until smooth. Fold in fruit. Chill if necessary until mixture is set. Spoon into crust.
Mix all ingredients, except pecans or parsley. Shape into 1 large or 2 small balls. Roll in pecans or parsley. Chill for 1 to 2 hours.
In a large mixer bowl, combine condensed milk, pudding mix and water. Beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon into individual serving dishes. Chill thoroughly. Garnish as desired. Refrigerate leftovers. Makes 8 to 10 servings.
Mix dry ingredients and add vinegar, vanilla and oil. Mix and then add the water. Mix until smooth. Pour into a 13 x 9-inch pan which has been greased and lightly floured. Bake at 350° for 35 minutes. If making cupcakes, bake for 15 minutes.
Cook beef cubes in 1 tablespoon oil. Drain. Add packages of gravy mix and water. Stir. Add cut up broccoli and mushrooms. Simmer until broccoli is tender. Serve over rice.
Melt first three ingredients in double boiler or microwave. Dip large marshmallows in mixture, then roll in Rice Krispies.
Melt butter over low heat. Stir together with remainder of ingredients. Bake at 350° for 1 hour in an 8 x 8-inch pan with lid. The first 1/2 hour cook with lid on. The last half hour cook with lid off. Makes 6 to 8 servings.
Combine all ingredients except crab in double boiler. Heat until smooth. Add crab meat, mix and chill.
Mix together all ingredients, except chips and cheese. Spoon into a 9 x 13-inch greased baking dish. Top with chips and cheese. Bake at 400° for 35 minutes or until lightly browned.
Cream sugar and oil until dissolved, then add balance of ingredients. Mix well. Keeps in refrigerator until needed. It is better if you let set 24 hours before using. Marinate cabbage overnight in self-seal bag, turning frequently for best flavor. Makes 1 quart.
Beat egg yolks until lemon colored. Stir in sugar and flour. Add Pet milk and sweet milk. Cook in double boiler until mixture begins to thicken. Beat egg whites and cream of tartar until stiff. Stir into custard and cook until thick. Remove from heat and add vanilla. Chill before serving. Makes 1 gallon.
Blend all together. Reserve 1/2 of beef to roll cheese ball in. Refrigerate overnight.
Mix flour in separate bowls. Mix yeast in warm water, then add other ingredients (only 1 teaspoon each of seed, put rest on top of bread. Bake at 375° for 30 minutes. Mix egg with 1 tablespoon of milk and brush on bread.
Soak cucumbers in cold water overnight. Pack in sterilized jars cold. To each quart, add alum, dill seed and pepper. Mix vinegar, salt and water; heat until boiling. Pour over each jar. Be sure they seal. Put in hot water bath for a few minutes.
In microwave, melt margarine and chocolate. Stir in all other ingredients. Bake in a 9 x 9-inch pan for 30 to 35 minutes at 300°. These brownies are fudgelike in consistency.
Place drained pineapple in blender with half of its juice. Add gelatin and hot water; blend 2 minutes. Add dry milk and remainder of juice, sugar substitute, vanilla, butter flavoring and lemon juice. Blend for 3 minutes. Pour into 10-inch pan, sprinkle lightly with cinnamon and allow to set 1 hour before serving.
Dissolve yeast in warm water. Melt butter; let cool. Add egg (beaten well); add sugar. Add butter mixture to water and yeast mixture. Add flour and mix well. Put in refrigerator for 24 hours before using. Spoon into muffin pans. Bake at 425° until browned.
Rinse bok choy in cold water. Cut stalks diagonally in 1-inch pieces and leaves into thin shreds. In a large nonstick skillet, heat oil and the stems first and saute, tossing about 2 minutes. Add garlic, leaves, fructose, soy sauce and sesame oil. Continue cooking over high heat 2 minutes more. Contains 40 calories, 0 cholesterol, 5 g carbohydrates, 1 g protein, 59 mg sodium and 2 gr fat.
Cook broccoli and drain well. Arrange in a buttered baking dish. Mix soup, mayonnaise, lemon juice and cheese. Spoon over broccoli. Top with pimentos, crackers, nuts and cheese. Bake at 350 degrees for 20 minutes.
Mix jello with boiling water; mix well and then add cold water. Let jello thicken, but not jell, then mix rest of ingredients and add to jello. Mix good and then chill.
Mix well and bake in 2 (9-inch) pie shells for 1 hour at 350°.
In top of double boiler over boiling water, melt chocolate chips with Eagle Brand milk and margarine. Remove from heat. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in wax paper lined 13 x 9-inch pan. Chill 2 hours. Remove from pan, peel off wax paper and cut into squares. Makes about 40 squares.
Clean chicken breasts. Melt butter and add Italian seasoning. Brush on chicken. Sprinkle chicken with seasoning salt as needed. Bake at 300° for 1 hour.
Par boil pork chops and put in 9 x 13-inch pan. Cook macaroni and add tomatoes, salt and pepper. Put in layers in pan. Put slices of cheese on top. Bake for 45 minutes at 325° to 350°.
Scald milk; stir in sugar, salt and butter and cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture; add 3 cups flour. beat until smooth. Add enough flour to make a soft dough.
Remove from oven and arrange pecans over baked dough. Mix together eggs, flour, baking powder, salt and vanilla; pour over entire surface. Return to oven for 25 minutes at 350°. Remove, cool and cut into bars.
Mix cake as directed and bake in 9 x 13-inch pan. When cake is cold, cover with mixture of pudding, milk and cream cheese. Spread Cool Whip over this layer. Sprinkle pineapple, coconut and nuts over Cool Whip. Refrigerate until served.
Combine pudding mix, gelatin and sugar in saucepan. Stir in 1/2 cup of water and the eggs; blend well. Add remaining water and cook; stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill. Thoroughly blend Cool Whip into chilled mixture. Spoon into pie crust and chill until firm, about two hours. Garnish with additional Cool Whip and lime slices if desired.
Heat oven to 350°. Grease 9 x 13-inch pan. Beat margarine and 1/2 cup sugar until fluffy. Add oats and flour. Mix well. Spread evenly onto bottom of pan. Bake 18 to 20 minutes or until light golden brown. Cool slightly. Beat cream cheese and 1 cup sugar at medium speed until fluffy. Add eggs, 1 at a time, beating well after each. Add remaining ingredients. Mix until smooth. Pour over partially cooled crust. Bake 45 to 50 minutes or until middle appears set. Chill.
Steam spinach and squeeze out water. Mix all ingredients with electric mixer. Bake in 2 1/2-quart baking dish on 350° for 35 minutes or use scoop and bake individual servings on cookie sheet.
Mash squash. Add other ingredients. Pour into 1-quart ring mold. Set in pan of hot water and bake until firm in 350° oven.
Preheat oven to 350°. Prepare cake mix according to package directions and fill paper baking cups 2/3 full. Beat cream cheese with sugar until well blended, then beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoonful cheese mixture into each cupcake and bake 20 to 25 minutes until done.
Soften yeast from hot roll mix according to package directions. Stir in 1 egg. Combine flour mixture from the hot roll mix, the pepperoni, cheeses, onion, oregano and garlic powder. Stir into yeast mixture; mix well. Turn out onto lightly floured surface and knead until smooth. Place in greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 1 hour. Punch down; turn out onto lightly floured surface. Cut into 24 portions; roll each to a rope 10 inches long. Fold rope in half; twist 2 or 3 times. Seal ends with a little water. Place on greased baking sheet. Let rise until almost double, 30 to 45 minutes. Combine egg yolk and water; brush on rolls. Bake at 400° until lightly browned, 12 to 15 minutes. Remove rolls to wire racks to cool. Makes 24 rolls.
Put all ingredients in blender and enjoy. Also great with fresh peaches and peach yogurt.
Place ingredients in a mixing bowl and beat for 2 minutes. Pour into a greased 9 x 13-inch baking pan and bake for 30 minutes in a 350° oven. Cool cake and frost with the following.
Cut up everything. Saute onion and butter until transparent. Mix brown sugar, mustard and Worcestershire sauce until smooth paste. Add wine and stir. When onions are clear, add mushrooms and pepper. Then add wine sauce. Simmer over medium flame for 45 minutes.
Combine scallops, shrimp and crabmeat. Cut up onions in a frying pan and saute in butter or margarine. Add scallops, shrimp and crabmeat. Be careful not to overcook. When done, add to boiled rice. Season to taste with salt and pepper. If desired, soy sauce can be added.
Beat eggs slightly. Add all other ingredients and mix well. Line pie pan with plain pastry. (I bake crust 10 minutes at 450° before adding filling.) Pour filling into crust and bake 40 to 50 minutes at 325° or until filling just sets. Do not overbake. Chill and serve.
Mix dirt, swamp water, crushed bones and fat. Bring to a boil and boil 1 minute. Add grass, muddy water, squashed bugs and worms. Stir until bugs dissolve. Drop onto wax paper; let cool.
Mix flour, baking powder, sugar and salt; set aside. Add melted butter and eggs to the milk; mix well. Add dry ingredients; stir just enough to get an even mixture. If too thick, add more milk until mixture pours easily. Pour to desired size on hot greased griddle. Brown both sides.
Brown roast on both sides in skillet (without oil), then place in crock-pot. Take chopped onion, chopped green pepper, fresh ginger and minced garlic; stir-fry in oil in skillet until tender. Add soy sauce and beef broth; bring to a boil and pour over roast. Add whole potatoes, onions and carrots. Cook for 4 to 5 hours, or until meat is tender. Baste vegetables every hour.
Bake in jelly roll pan for 28 to 30 minutes at 375°.
Mix all together well in a large airtight canister. Shake well before each use. Use one teaspoon more or less to taste, per cup of hot water.
Melt caramels with 1/3 cup evaporated milk in double boiler. Mix cake mix, margarine, 1/3 cup evaporated milk and nuts. Press 1/2 of mixture in a 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chips over this crust; pour the caramel mix on and dab the remaining cake mixture on top. Bake an additional 15 to 20 minutes at 350°. Let cool. Cut in squares.
Cook potatoes until done. Mash with margarine and set aside. Fry hamburger and onions until crumbly. Drain. Add gravy mix with water and add to hamburger. Layer hamburger mixture, mashed potatoes and then cheese. Bake at 350° until cheese is melted.
Saute onions in butter. Add Cheez Whiz to melt. Stir in rice and soup; cook broccoli according to directions. Drain. Add to cheese mixture. Put into oven-proof dish. Top with cheese slices. Heat through until cheese is melted.
Combine chicken and 2 tablespoons cheese. Put dough in 8 triangles. Put 3 tablespoons of chicken on wide end of triangle and roll. In saucepan, combine soup, milk and 1/4 cup cheese. Heat until cheese melts. Pour 1/2 soup mixture in 10 x 10-inch pan. Add rolls. Pour remaining soup on top. Bake at 375° for 25 minutes. Sprinkle with rest of cheese and return to oven until cheese melts. Makes 4 servings.
Unroll crescent rolls and spread on ungreased cookie sheet. Bake at 400° for 10 minutes. Let cool. Mix cream cheese, cottage cheese, mayonnaise and dressing mix. Spread on cool dough. Top with veggies (carrots, peppers, tomatoes, broccoli). Chill overnight and cut into bars.
Cook beans for 10 to 12 minutes in salted water. Remove 1 cup water when cooked. Heat butter in saucepan. Add onion; cook 3 minutes. Add vinegar and sugar; cook 1 minute. Add reserved liquid. Season with salt and pepper; cook 7 minutes. Remove pan from heat. Stir in sour cream. Sprinkle with paprika. Add beans; mix gently and let simmer 3 minutes.
Mix refried beans and picante sauce (use according to taste). Sprinkle cheese over top. Add chopped tomatoes to top it off. You're ready to start dipping!!
Cook sausage; drain grease. Mix sausage, eggs, cheese, salt and pepper. Pour into two pie shells. Cook at 350° for 20 minutes or until brown.
Artichokes, rice and chicken combine to make a great luncheon salad. Serves 8.
Combine flour, sugar, cocoa and milk. Beat in egg yolks. Add water and cook over low fire. Stir until thick. Add vanilla. Pour into pie crust. Top with Cool Whip. This recipe was given to me by my mother-in-law as a young bride and I wrote it on a brown paper bag. I still use it. Thanks to Mamie Lou Shelby.
Mix sugar, brown sugar and syrup in a large saucepan. Bring to a boil. Remove from heat and add peanut butter, peanuts and corn flakes. Stir until blended. Press into a 10 x 15-inch jelly roll pan. Sprinkle chocolate chips on top. Put pan into a 200° oven just long enough to melt chips. Spread chocolate; cool. Cut into bars.
Thaw and drain spinach. In a saucepan, cook spinach and cheese in margarine until cheese melts. Add remaining ingredients. Pour into pie shell and bake at 350° for 45 minutes or until set. For thicker quiche, use 20 ounces frozen spinach and 3 eggs. Serves 6 to 8.
Clean and remove seeds. Put peppers in blender with 1 cup of the vinegar and mix until fine. Put pepper mixture into pan with 6 1/2 cups sugar. Add remaining vinegar. Cook until boiling and slow boil for 10 minutes. Wipe off skim using wooden spoon. Add the Certo and stir. Add red or green food coloring. Boil 1 minute. Put in jars and seal.
Cut steaks into 2 to 3-inch strips. Brown in covered skillet until done. Add onion, chopped. Simmer about 5 minutes. Add garlic salt and lemon pepper. Simmer about 5 minutes. Add all gravy mix as directed on package. Let simmer about 10 minutes. Mix flour and water until paste is made and add to mix to thicken gravy. Simmer to desired consistency. Serve over rice or noodles. Serves 6 to 8.
Melt honey and butter first. Then add the rest of ingredients. Pour over chicken. Baste consistently. Bake at 350° for 45 to 60 minutes.
Slice steak against grain into 1/4 x 3-inch strips. Mix with soy sauce. In skillet over high heat, cook garlic in oil. Add steak and stir-fry for 1 minute. Remove from pan. Sprinkle salt over pan; add pea pods and celery; stir-fry 2 minutes. Stir in 1/2 cup water, pepper and sugar. Cover. Cook over medium heat for 3 minutes. Add steak; sprinkle with wine and stir-fry 30 seconds. Blend cornstarch and 2 tablespoons water; add to skillet. Cook 1 minute or until sauce thickens.
Thaw potatoes. Preheat oven to 425°. Into a large bowl, place soup, Colby cheese, onion, margarine, pepper and salt. Mix together until thoroughly blended. Put potatoes into 13 1/2 x 10 1/4-inch pan. Pour the soup and cheese mixture over the shredded potatoes. Mix thoroughly into the potatoes; use either a kitchen spoon or gloved hands. Place in oven, uncovered, for 30 minutes, or until the casserole is lightly browned on top.
In a large bowl, combine strawberries and sugar; mix well. Let stand 10 minutes. In a small bowl, combine pectin and lemon juice; pour over strawberries. Stir thoroughly for 3 minutes (a few sugar crystals will remain). Spoon into glass or plastic containers; cover. Let stand at room temperature for 24 hours. Store in freezer. Makes about 4 1/2 cups.
Brown meat over medium heat until lightly browned. Add 1/2 c. water to pan; stir to loosen any drippings. Place meat in a large roasting pan and mix in all remaining ingredients. Cover and bake in a 300° oven for 3 1/2 hrs. Makes 6 servings - 580 calories each serving.
Melt butter and cream cheese and heat. Add crab meat and garlic to taste. Serve hot or cold. It's disappears either way.
Slice and boil carrots until tender-crisp. Remove from hot water and chill. Alternate layers of carrots, onions and green pepper rings. Combine remaining ingredients and heat to a boil. Pour mixture over vegetables. Keep in refrigerator, covered. Can be kept crisp for several weeks.
Layer lettuce, onion, peas, Miracle Whip, bacon bits and cheese. Store covered in refrigerator.
Make custard of milk, cornstarch, egg yolks and sugar, preferably in double boiler. Chill overnight. When ready to freeze, add beaten egg whites, vanilla and cream. Freeze in hand cranked freezer or an electric one.
Mix altogether and put into 5-quart ice cream freezer. Add enough whole milk to bring mixture to fill line. Freeze.
Cook cabbage for 20 minutes. Boil cabbage slightly. Cook rice slightly. Mix beef, onions, rice, salt and pepper. Wrap all ingredients into cabbage leaves. Put in cooker and cover with tomato juice. Cook for 20 minutes. Serves 6.