HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, 2 eggs and 1 stick butter. Put into a greased and floured 9 x 13-inch pan. Sprinkle nuts on top. Mix cream cheese, 2 eggs and most of the powdered sugar together. (Save a little powdered sugar to sprinkle on top when done.) Spread on top of cake mixture. Bake at 350° for 35 to 40 minutes or until golden brown.
Heat pineapple to boiling. Dissolve in this lemon and orange Jell-O. Let cool thoroughly. Add buttermilk, cheese and Cool Whip. Mix all ingredients well. Pour into a square or long dish. Place in refrigerator to chill well. Will keep for several days. (Travels well.)
Combine ingredients. Bring to boil; simmer for 20 minutes. Bottle; place in water bath for 25 minutes.
Cream together the Crisco, sugar and eggs. Add the vanilla and bananas. Sift together the flour, baking powder, soda and salt. Add the flour mixture to the creamed mixture with the sour cream or buttermilk. Bake in a tube pan at 350° for 40 minutes. When cool, sprinkle with powdered sugar.
Prepare macaroni according to package instructions. Drain. In a large saucepan, melt butter. Add onion. Cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese. Stir until melted. Combine macaroni and cheese mixture. Mix well. Pour into buttered 2-quart casserole. Top with bread crumbs. Bake in a 350° oven until hot and bubbly, about 30 minutes. Garnish as desired. Refrigerate leftovers. Makes 4 to 6 servings.
Mix eggs, cheese, salt, pepper and oregano together. Pour into 10-inch buttered pie pan. Bake at 350° for 20 minutes. Let cool. Cut into slices like a pie. Serves 8 to 10 people.
Mix cream cheese, peanut butter and 1/2 of Cool Whip. This is done to soften the peanut butter which you can help along with the microwave. Add powdered sugar and blend well. Fold in the remaining Cool Whip. Be sure all ingredients are mixed well.
Prepare brownie batter according to package directions. Coat a 12 inch pizza pan with nonstick cooking spray. Spread batter over pan to within inch of the edge. Bake at 350 degrees for 25 - 30 minutes. Cool completely on a wire rack. Spread caramel apple dip over top; sprinkle with chocolate chips and pecans.
Saute onion, garlic, green pepper and celery in butter until tender. Stir in tomato sauce and seasonings. Simmer 10 minutes. Add water, if needed. Stir in shrimp. Bring to a boil. Reduce heat. Simmer 5 minutes. Serve over rice.
Dissolve yeast in warm water. Add sugar, shortening, egg, salt and half the flour. Beat until smooth. Mix in remaining flour with a spoon.
Thaw pie crusts; prick bottom and sides of crust and bake for 10 minutes at 400°. Reduce temperature to 350°. Brown ground beef and onion. Drain excess fat. Add taco seasoning mix to meat according to package directions.
Knead a little, roll out and cut in rectangle shapes. Fry in deep HOT oil.
Combine orange juice concentrate, corn syrup and lime juice. Mix thoroughly. Just before serving, add ginger ale and ice ring. Yield: about 50 (1/2 cup) servings.
Wash and drain blueberries. Sift together flour, salt and baking powder. Cream shortening until soft. Gradually beat in sugar, then egg and grated lemon rind. Add flour mixture alternately with milk, beating until smooth after each addition. Lightly fold in blueberries. Drop from teaspoon on greased baking sheet. Bake in moderate oven at 375° for 8 to 12 minutes. Makes 2 1/2 dozen.
Heat soup and stir in softened gelatin. Mix cream cheese and mayonnaise and add to soup mixture. Add remaining ingredients. Mix well. Oil fish shaped mold or other mold with mayonnaise. Pour in mixture and chill overnight. Serve with crackers.
Take some chocolate and some water. Put it on the stove and see if it's hot enough. Take it off and wait 'til it cools off and drink it.
Mix all ingredients together and pour into pie pan. Bake at 325° for 1 hour (or until knife inserted comes out clean).
Mix gelatin with sugar and salt; add hot water. Stir until dissolved. Add mayonnaise, lemon juice and rind. Blend with rotary beater. Pour into refrigerator tray and quick chill in freezer until firm, about 1-inch from edge, but still soft in center (10 to 15 minutes). Beat until fluffy. Fold in cranberry sauce, fruit and nuts. Pour into molds and chill until firm. Unmold on lettuce. Top with mayonnaise. Makes 6 to 8 servings.
Mix yellow squash, onions, bell peppers, and Pimentos and cover with salt, add ice, let stand 1 1/2 hours, drain. Mix sugar, vinegar, celery seed, and mustard seed. Simmer about 5 minutes. Add vegetables, bring to boil. Pack in jars and seal.
Pour milk in top of a double boiler; cut cheese into small chunks. Add to milk. Cook over hot water, stirring occasionally, until cheese is melted. Chop pimentos; add to cheese mixture. Stir in salt and paprika. Remove from heat. Cool. Store in covered dish in refrigerator. Makes about 1 pound.
Preheat broiler. Line broiler pan with aluminum foil. Arrange chops on broiler rack in single layer. Combine tomato sauce, vinegar, brown sugar, ginger and red pepper in small bowl; stir well. Spread barbecue sauce over chops. Broil 6 inches from heat, without turning, until cooked through (10 to 12 minutes). Check after 6 minutes and reverse position of broiler pan, if necessary. (Do not turn chops over.) Makes 4 servings each.
Mix boiling water with lemon jello and pineapple juice; allow to set. Mix remaining ingredients. Let set.
In a small bowl, beat eggs and mix with 1/2 cup Parmesan cheese; set aside. Cook fettuccine according to package directions. Meanwhile, cook bacon in a skillet until it is crisp. Pour off half the bacon fat and stir into the pan the cream.
Cook rice; set aside. Cook broccoli by recipe on box; drain and set aside. Saute onions in oleo. Add soup and 1 can water. Add broccoli, Cheez Whiz and rice. Mix together, put into casserole dish and bake at 350° for 30 to 40 minutes or until mixture is bubbly. Stir gently after mixture has cooked for about 15 minutes and sprinkle top with cracker crumbs and paprika. Serves 8.
Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix with meat, egg, bread and seasonings. Shape into 1 1/4-inch balls; roll in dry bread crumbs. Brown slowly in remaining 2 tablespoons butter. Drain off all but 2 tablespoons fat. Gently spoon yogurt over and around meat balls. Simmer for 20 minutes. Serve hot with rice or wheat pilaf.
Boil potatoes and cream with milk until smooth. Add cream cheese and beat until smooth. Add egg, chives or onion tops, crab meat or tuna and salt and pepper. Spoon mixture into Pam-coated casserole dish. Sprinkle with paprika. Bake at 400° for 30 minutes. Serves 8. (Especially good as a brunch casserole.)
Line bottom of a buttered 9 x 13-inch dish with graham crackers. Combine pudding mix with milk in a bowl. Fold in the whipped topping. Spoon layer of pudding mixture over crackers. Add another layer of crackers over pudding. Repeat layers until all pudding is used. Cover top with layer of crackers. Chill in refrigerator until set (usually two hours). Spread chocolate frosting over top.
Sprinkle work surface with sugar. Place sheet of thawed puff pastry on sugar; sprinkle 1 tablespoon sugar over puff pastry sheet. Roll to 14 x 10-inch rectangle; press in as much sugar as possible. Fold long side of dough to center. Fold dough crosswise in half to make rectangle. Fold dough lengthwise in half to make 7 x 2 1/2-inch rectangle. Wrap in plastic wrap; chill in freezer 15 minutes. Repeat with remaining puff pastry.
Melt chocolate in double boiler. Pour onto wax paper and spread to 3-inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate and transfer curls carefully to cake.
Stir boiling water into gelatin in bowl 2 minutes or until dissolved. Mix water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove any remaining ice.
Brown beef, onion, mushrooms, garlic and oregano in oil; stir in flour. Add beef broth; cook until thick. Stir in sour cream and spinach. Place in a 1 1/2-quart casserole; bake in 350° oven for 30 minutes. Cut cheese into strips, crisscross over hot casserole and bake until cheese melts. Can be frozen before adding cheese, then bake 1 to 1 1/2 hours. Add cheese. Bake until cheese melts.
Combine stewed tomatoes, butter and water in saucepan. Bring to a boil. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Stir in cheese. Makes 4 servings. It is also good without the cheese.
Cook macaroni according to package directions; drain. Combine with chicken, cheese, soup, milk, mushroom, pimiento and mustard. Turn into 1 1/2-quart casserole. Combine crumbs and melted butter. Sprinkle over all. Bake at 350° for 50 minutes. Makes 5 servings. This dish freezes well.
Combine 1 cup soft breadcrumbs and 2 tablespoons melted butter. Stir well. Sprinkle over top of casserole. Cover and refrigerate overnight. Remove from refrigerator and allow to come to room temperature. Cover and bake at 350° until golden brown.
Season fish with salt and pepper. Distribute onion and parsley over bottom of lightly oiled baking pan (can use Pam spray). Place fish fillets over onions and parsley. Pour wine over all. Bake at 350° for about 20 minutes.
Cut veal into 8 equal size medallions. On cutting board, place 12 inches of plastic wrap. Place each medallion between layers of plastic; carefully flatten with mallet just before the point of tearing. Season each medallion with sage, salt and pepper. Place equal amounts of cheese and ham on the medallions and roll into cylindrical shape, folding sides in 3/4 inch. Use toothpicks to close. Roll lightly in flour. Simmer garlic cloves in butter in large saute pan for 2 to 3 minutes; remove. Place veal in pan; roll until just lightly browned all around. Turn up heat. Add wine just before butter burns. As sauce forms, turn down heat and stir with wooden spoon until consistent and glossy. Thin with chicken stock, if necessary.
Scoop 1/2 cup of the ice cream into a small glass bowl. Cover and refrigerate until melted. Reserve 4 large strawberries. Chop 1/2 of the strawberries and stir into melted ice cream.
Add baking powder and salt to flour. Cut in shortening. Add egg and enough water to make a dough. Roll out very thin on a lightly floured board. Cut into strips, size as desired, and drop into boiling chicken stock. Let stew until done.
Cream butters and sugars thoroughly. Add egg and vanilla. Beat well. Combine flour, soda and salt. Add to creamed mixture. Take rounded teaspoonfuls of dough and place in greased miniature muffin pans. Bake at 350° for 8 to 10 minutes or until cookie puffs up and is barely done.
Combine ingredients. Put 1 to 2 teaspoons per cup of hot water.
Prepare pie crust according to instructions on package. Roll out two 9-inch pie crusts. Line a 9-inch pie pan with pastry. Combine meat, milk, soup mix, pepper and allspice. Mix gently. Lightly pat into pastry. Top with potatoes. Put top crust on pie and seal. Cut an air hole in top crust. Bake at 350° for 1 hour or until browned. Makes 6 to 8 servings.
Mix applesauce and Jell-O on low heat until Jell-O is mixed real good. (No water, just mix like it is.) Then put pineapple, nuts and 7-Up. Mix together really well. Chill overnight.
Cut shortening into flour. Add milk and stir until mixture leaves sides of bowl. (Use fork). Turn out onto lightly floured board. Knead. Pat into 1/2-inch thick. Cut out. Place on greased sheet. Bake at 450° for 10 to 12 minutes. Makes 12 to 14 (2-inch) biscuits.
Shell and devein shrimp. Set aside. In a large frying pan, heat peanut oil; stir in cashews and brown. Remove cashews with a slotted spoon. Stir in onion and cabbage in oil, about 3 minutes. Add mushrooms and brown. Mix in garlic and shrimp, stirring until shrimp is pink.
Combine bread crumbs and Parmesan cheese. Cut cheese into twelve 1-ounce pieces. Dip each piece in egg, then flour, then egg and finally into bread crumbs. Chill at least 40 minutes. Fry in 1/2-inch oil until brown on both sides. Drain well. Spoon 3 tablespoons marinara sauce on plate. Top with 2 cheese slices and put a little more sauce on top. Garnish with Italian parsley.
Pour boiling water in oatmeal; set aside. Cream shortening and sugar, add eggs one at a time. Combine dry ingredients and stir into mixture. Add vanilla and oatmeal mixture. Pour into 9 x 13-inch pan and bake at 350° for 20 minutes.
Cut the turkey breast so it is as flat as possible. Flatten it further with a pounder. Mix sausage, eggs, Parmesan cheese, onion and juniper berries. Spread this over the turkey. Cover with sage leaves and then the Mortadella or thinly sliced ham (not country ham). Roll the meat and secure the roll tightly with a string. This is a messy job but worth it! Put the butter and oil in a heavy roasting pan. Season the breast with salt and pepper. Cook at 350° for about 60 minutes, adding the wine, a little at a time, to keep the cooking juices moist.
Preheat oven to 400°. In medium saucepan, over medium heat, cook fruit until boiling. In a medium mixing bowl, combine flour, 1 cup of sugar, milk, baking powder and salt.
Marinate chicken in refrigerator overnight, but not longer than 24 hours. Grill for approximately 8 minutes per side on medium heat (low rack). Brush both sides of the meat with extra marinade during cooking. (This marinade is also good with pork chops.)
Boil chicken about 30 minutes; drain. Chop up. Combine chicken with mayonnaise, sour cream, green chilies and onions. Cover and refrigerate. Can be served any way. Can be served on tortillas. Place tortillas on cookie sheet. Sprinkle with cheese and bake for about 10 minutes until melted. Top with lettuce and chicken salad. Garnish with tomatoes and picante sauce.
In a baking utensil, place sausage, green peppers, onions and potatoes. Bake at 350° (occasionally stirring the vegetables) until done (approximately 40 minutes). Enjoy!
In a bowl, toss cheese and eggs. In a separate bowl, combine sour cream, mayonnaise, mustard, horseradish and cumin. Season to taste with salt and pepper. Pour over cheese-egg mixture and toss. Serve on crisp salad greens. Serves 6.
Use a 5 qt. baking dish. Spray bottom and sides of baking dish with cooking spray. Mix all ingredients except bacon slices in large bowl; pour into prepared dish. Top with bacon strips, slightly overlapping strips. Cover dish with foil and bake in preheated 450° oven for 15 minutes. Reduce heat to 375° for 1 1/2 hours. Uncover and bake 1/2 hour or until bacon is brown.
Layer broccoli and chicken in a 9 x 13-inch baking dish. Cover with cream sauce. Then sprinkle with extra Parmesan cheese. Bake in 350° oven until warm through.
Blend ingredients in blender. Artificial sweetener can be substituted for the sugar and coffee creamer for the powdered milk, if you prefer. Prepare 2 teaspoons to a cup of boiling water.
In a skillet, saute chicken (cubes or tenders) in the butter until just barely cooked through. In a small mixing bowl, combine the cream of mushroom soup and the half and half. Place the chicken on the bottom of a casserole dish. Add the soup mixture. Stir to coat the chicken. Pour the bread crumbs from the stuffing box on top of the chicken. Cook the seasoning packet from the stuffing as directed on the box and pour on top of the bread crumbs. Bake for 30 to 40 minutes. Serves 6.
Cream eggs and butter. Sift cocoa and flour together. Add to eggs and butter. Add pecans and vanilla. Pour into 9 x 12-inch greased pan. Set in a pan of hot water. Bake at 325° for about 45 minutes to 1 hour. The top will be crusty; inside will be soft. Serve warm in bowls with a scoop of ice cream.
Layer ingredients in order. Spread Miracle Whip mixture, then sprinkle cheese over top, then bacon. Refrigerate at least 8 hours before serving.
Mix flour and sugar and salt. Stir in whipping cream and coffee cream. Mix good. Line pie pan. Dice in butter, then pour in cream mixture. Bake on top shelf at 425° until brown. Gently stir, after brown, with a fork. Put on bottom shelf, lower oven to 375°. It will take 55 minutes or 60 all total according to your own oven. (Take out when center still shakes.) It will finish cooking after you take it from oven.
Preheat oven to 400°. Peel, core and cut apple into 8 slices. Cut each crescent in half lengthwise and make 16 long triangles. Place apple at wide end of crescent dough and roll up. Place in a buttered 9 x 13 pan. Mix sugar and cinnamon together and sprinkle over the top. Add orange juice and bake at 400° for 30 to 35 minutes.
Melt in double boiler butter, chocolate chips and peanut butter. Pour over crispy cereal. Put powdered sugar in brown grocery bag. Add cereal mixture and shake until cereal is coated with powdered sugar. Spread on cookie sheet and refrigerate.
Mix all ingredients together. Then pour Italian dressing over and mix in. You want it moist. Sometimes after it sets it gets dry and you will have to add more dressing.
Mix 1/2 cup sugar and 1 tablespoon flour. Mix beaten egg and vinegar. Add juice drained from pineapple. Cook until thick, cool. Pour over Delicious apples, crushed pineapple, peanuts and Cool Whip. Mix well.
Mix well. Add 2 cups tap water. Mix well again. Bake at 350° for 45 minutes. Cake is very moist.
Cook and bone chicken. Cook onion, celery and pepper until tender. Drain. Add chicken and other ingredients. Cook spaghetti and mix with sauce. Place in a 9 x 13-inch Pyrex dish. Top with cheese. Bake at 325° until bubbly, about 20 minutes.
Mix all ingredients together and use for deep frying fish or veggies. We use it for halibut that has been cut into bite sized pieces. It's delicious.
Prepare pie shell by cutting away 1/2 inch and rolling remainder between wax paper. Save the 1/2 inch in freezer bag. Preheat oven to 400°. Mix dry ingredients in small mixing bowl. Beat in 2 eggs, vanilla, and butter. Add rhubarb to batter. Pour into shell. Shake a little cinnamon on top. You may add strips of leftover crust across the top or save the leftover crust in a freezer bag for another time. Bake at 400° for 45-50 minutes.
Blend together cream cheese, eggs, sugar and vanilla. Place a vanilla wafer in bottom of cupcake paper. Fill cups 3/4 full and bake at 350° to 375° for 15 to 20 minutes. Cool and spoon pie filling on top. Can be frozen to use later also.
Bake pastry at 375° for 10 minutes; remove. In large bowl, mix first three ingredients together. Spoon into pastry. In bowl, stir together rest of ingredients. Slowly pour over tuna mixture. Bake 50 minutes or until knife comes out clean.
Cook broccoli until tender; drain well. In a saucepan, melt butter. Blend in flour; add milk and cook, stirring, until thick. Add cheese and stir until melted. Add salt and pepper and remove from stove.
Mix all ingredients thoroughly and store in airtight container. Serve in hot, hot water: 1 cup add 2 tablespoons mix. Stir.
Grease 2 qt. baking dish. Cook onions and ground beef in skillet with salt and pepper. Spread mixture in baking dish, cover with soup and tater tots.
In large bowl, combine sweetened milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream or Cool Whip, then strawberries and bananas. Line side and bottom of 3 1/2-quart glass serving bowl with cake slices. Spoon pudding mixture into prepared bowl. Cover; chill. Garnish with additional strawberries and banana slices. Refrigerate leftovers.
Layer in order in a flat low dish. Refrigerate. Serve with tortilla or corn chips. Serves 14 to 18.
Cook raisins in water until water evaporates, then add applesauce, eggs, oil, sweetener and vanilla. Mix well and blend in dry ingredients. Bake at 350° for 25 minutes in a 9 x 13-inch cake pan. Drained fruit cocktail may be used in place of raisins and water.
Mix in order given. Roll into small balls and press out on cookie sheet. Bake at 325° to 350° for 10 to 15 minutes. Makes about 10 dozen cookies.
Put peas and onions in casserole. Add mushrooms. Place asparagus on top of this. Cover with mushroom soup and place in 300° oven until soup melts. Add layer of cheese. Place crackers over top and return to oven until brown.
Line a 9-inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 375° for 10 minutes. Let cool. Cook meat until brown and onion until tender. Sprinkle meat mixture into pastry shell. Top with green chiles and cheese. Combine last 4 ingredients, mixing well. Pour into pastry shell. Bake at 375° for 35 minutes or until set.
Heat the butter; add the garlic and saut until the aroma is released. Add the stock to the pot. Add the cornmeal in a thin stream, whipping constantly to prevent the cornmeal from forming lumps. Continue to whip until the mixture is smooth and cook for 20 to 25 minutes or until the polenta is very thick. Stir the polenta frequently as it cooks. Cover a sheet pan with plastic wrap. Pour the finished polenta onto the sheet pan and level it with a spatula. Cover it with a sheet of parchment paper so that a skin will not form. Cool the polenta to room temperature and then chill under refrigeration. Slice the polenta or cut out into the desired shape (3.5 oz./100 gm per order). Lightly coat with cornmeal before grilling to prevent sticking to grill bars. Grill the polenta on a hot grill just before serving. If necessary, finish reheating the polenta in the oven. Yield: 1/2 hotel pan.
Boil, peel and chop the shrimp. Add the next 5 ingredients. Chill. Serve on your favorite crackers.
Drain cherries; reserve 1 1/2 cups of juice and put cherries aside. Combine cherry juice, 2/3 cup of sugar and cornstarch in a large saucepan. Stir and cook over medium heat until thick and bubbly. Gently stir in cherries, cinnamon and almond extract. Place one pie crust in pan and crease the edges. Pour in cherry mixture. Bake at 400° for 20 minutes. Place foil on edges of crust. Reduce heat to 375°. Add top crust. Cut out hearts on top layer. Bake for 25 to 30 minutes more.
Mix all ingredients together. Put in casserole dish and put strips of bacon on top. Bake at 350° for 45 minutes to 1 hour.
Peel peaches; cut in halves. Remove stones (you may use more than the 3 peaches if you desire to make larger). Arrange in pie shell with round sides up. Mix sugar and flour together; pour over peaches. Pour on cream; sprinkle cinnamon on top. Bake for 10 minutes in a 450° oven; reduce to 350° and bake 30 minutes longer. Canned peaches may be used.
Heat the butter in a 10-inch frying pan. Stir in the onions and paprika and saute over a moderate heat until the onions are soft. Add the tomatoes and season to taste. Cook for about 5 minutes until the mixture is thick and well blended. Add the potatoes and cook for a few more minutes. Beat the egg yolks until they are thick and creamy. In a separate bowl, beat the egg whites until they stand in firm peaks. Fold the whites and yolks together with a spatula. Return the frying pan to the heat. Fold in the prawns and cook for 2 to 3 minutes. Fold in the eggs, mixing well. Cook until the eggs are lightly set. Serve with a green salad.
Bring to a boil the sugar and 1/2 cup water. Dissolve cornstarch in 3/4 cup water. Add cornstarch mixture to sugar syrup mixture. Stirring, cook about 10 minutes or until clear. Blend in salt, lemon juice and enough red food coloring to produce light red shade. Pour prepared glaze over the strawberries and mix gently. Cool and pour into cooled pie shell. Garnish with whipped cream.
Cream peanut butter and cream cheese on low heat. Gradually add milk and sugar. Beat all together well. Fold in cool whip. Pour in pie shells. Freeze. Serve frozen.
Combine jello, cream cheese, marshmallows and boiling water and let stand. Drain pineapple. Add pecans and cherries. Combine with mixture and let stand in refrigerator until firm. Beat 1/2 pint whipping cream and fold into jello mixture.
Mix vegetables, celery, onion and cheese together. Add mayonnaise and mix until vegetables are covered. Place in baking dish. Top with cracker crumbs which have been tossed in butter. Bake, uncovered, for 30 to 45 minutes in 350° oven. Serves 15.