HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cake mix and egg. Pour in 9 x 13-inch pan. Pour pecans on top of cake. Cream together butter, eggs, powdered sugar and cream cheese. Pour over pecans. Bake at 350° for 30 to 40 minutes.
Clean mushrooms. Remove stems and chop. Reserve caps. Saute veggies and mushroom stems in 1/4 cup margarine in a skillet until tender. Stir in Worcestershire sauce, wine, salt and pepper.
Cream sugar and shortening. Add eggs one at a time, mixing well after each. Add flour, soda, salt and buttermilk. Mix until smooth. Meanwhile, pour boiling water over 100% bran. Let stand until cereal has absorbed water and cooled slightly. Blend into batter. Add raisins and All-Bran cereal. Mix thoroughly. Refrigerate batter, covered. Keeps up to 5 weeks. When ready to use, dip batter from container without stirring into muffin tins. Use Pam or paper baking cups. Bake in 400° preheated oven about 20 minutes or until done.
Beat eggs with mixer. Add oil, sugar and vanilla. Mix together in separate bowl the flour, soda, baking powder, salt and cinnamon. Combine with first mixture. Add zucchini. Add nuts. Bake at 325° for 40 to 45 minutes in 3 greased bread pans. Cool on racks.
Mix together and spread on top of batter. Bake at 325° for about 40 minutes.
Mix cake mix, pudding mix and oil. Add eggs. Beat well. Fold in fruit and nuts. Bake in greased, floured tube pan 1 hour at 350°.
Peel each banana. Insert a popsicle stick. Dip the banana in the chocolate syrup. Roll in walnut bits and freeze for 1 or 2 hours.
Defrost juices, combine with ginger ale and pour over ice block or ice cubes. Makes three quarts.
Mix together margarine and 2 cups sugar until creamy. Add eggs, one at a time, and blend well. Sift together salt, soda and flour. Add to creamed mixture alternately with buttermilk. Fold in grated lemon rind. Pour into 2 large loaf pans or 3 small loaf pans. Bake in a 350° oven for about 50 minutes. While bread is baking, combine lemon juice and sugar; let stand to allow sugar to dissolve to make a syrup. When bread is removed from oven, turn out on foil or waxed paper and spoon lemon juice and sugar mixture over hot loaves.
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast; mix well. Blend in egg. Add flour and mix until dough is well blended. Place in greased bowl, turning once to grease surface and cover. Store dough in refrigerator at least 2 hours or until needed. Shape dough on well floured surface. Let rise in warm place (80° to 85°) until light, about 1 1/2 hours. Bake at 400° for 15 to 20 minutes.
Blend soup, mustard, Worcestershire sauce and horseradish. Combine beef, 1/4 cup soup mixture, egg, bread crumbs, onion and seasonings. Shape into patties. Brown patties in skillet and pour off fat. Stir in remaining soup mixture, water and parsley. Cover and cook over low heat for 20 minutes, stirring occasionally. Serve with potatoes.
Drain vegetables and mix with cheese, mayonnaise, onion, salt and pepper. Pour into greased casserole. Top with 1 package Ritz crackers (crushed) with 3/4 cup melted oleo. Bake at 350° for 35 minutes.
Mix butter, sugar and vanilla. Stir in flour, salt and nuts. Chill dough. Roll into 1-inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes; do not brown. While still warm, roll in powdered sugar. Cool and roll in sugar again. Makes 4 dozen.
Mix all ingredients together as listed and mix well as each is added. Pour into two graham cracker crusts. Chill and serve.
Mix in punch bowl. Put frozen fruit such as strawberries, cherries and other fruit of your choice.
Prepare rice as directed on box. Saute chopped onion in butter. Add eggs and stir until eggs are fried. Add cooked rice and stir until well mixed.
Mix dough with hands. Roll out on floured board to 1/4-inch thick. Cut into 1/2 x 2-inch sticks or use cookie cutter shapes. Bake on ungreased baking sheet for 12 minutes at 400°.
Combine all ingredients except cracker crumbs. Place in 3 to 4-quart casserole. Cover with crumbs and bake at 350° for 40 minutes. Serves 10 to 12.
Mix together. Refrigerate overnight. Bake at 350° for 1 hour.
Warm oil and spices. Put crackers in paper sack; pour oil and spices over them and shake well. Excess oil will soak into sack. Store in covered container.
Bet egg white stiff, but not dry. Mash out sugar smooth. Add to egg white slowly, beating all the while with egg beater. Add the nuts; stir in well. Drop on well buttered cookie sheet small teaspoonfuls, about 2 inches apart. Bake for 15 minutes in oven at 350°. Makes 24 to 48 cookies.
Mix flour, pecans and oleo together. Press into 9 x 13-inch pan. Bake 20 minutes at 350°. Let cool. Spread cream cheese and powdered sugar over crust. Pour 3 cups milk with chocolate pudding over cream cheese. Let set. Mix 3 cups milk with vanilla pudding. Pour over chocolate pudding. Let set. Top with Dream Whip. Serves a bunch.
In a saucepan, but butter, onion, garlic and chicken. Let saute. Remove the chicken from saucepan. Add bell pepper and whipping cream. Let boil for 10 minutes; add cheese. Let thicken, then add chicken. Let cook for another 5 minutes. Keep stirring, then boil fettucine until cooked. Rinse. Add chicken mixture on top.
Brown ground beef, salt, pepper, garlic salt, sauce mix and chopped onion together in skillet. Drain. Place soft shells in bottom of casserole dish. Pour half of the ground beef mixture on shells and spread evenly. Spread refried beans over ground beef. Pour sauce or Ro-Tel over beans. Slice Cheddar and Monterey Jack cheese and place alternating cheese on top. Bake at 425° until cheese is melted or in microwave.
Mix and spread over top of first mixture. Bake for 25 minutes at 350°.
Mix Kool-Aid and water together. Mix all ingredients except ginger ale. Let freeze overnight and take out early enough to make a slush. Very good.
Mix all ingredients well. Bake in loaf pan in 325° oven for 50 to 60 minutes.
Brown beef and drain. Add onion, bell pepper, soups and paste; simmer. Cook macaroni; drain and add to mixture. Then pour into large casserole dish and sprinkle with mushrooms and cheese. Put in 300° oven until cheese is bubbly.
Pour over beans. Set in refrigerator for 12 hours. Stir once before serving.
In a heavy skillet, cook onion and garlic in oil and 1 tablespoon of butter over medium heat, stirring until mixture is golden. Season with salt & pepper.
Rinse and drain chickpeas and place in blender with remaining ingredients. Turn on blender and keep mixing mixture with fork until well blended. Don't get it caught! Garnish with olives and a little oil drizzled on top. Serve on Syrian bread cut into triangles or as dip with fresh vegetables.
Melt butter in 2-quart saucepan over low heat. Cream together remaining ingredients and heat until hot. (Do not let sauce come to a boil, cheese will separate.) Serve over cooked fettuccini.
In a large bowl, mix sugar, flour and salt; set aside. In a saucepan, bring to a boil margarine, Crisco, cocoa and water. Add flour mixture to this after removing from heat and mix well. Add remaining ingredients. Mix well and pour in sheet pan (well-greased and floured). Bake at 350° for 40 minutes.
Heat oven to 375°. Unroll dough; separate dough at perforations to make 8 triangles. Halve each triangle lengthwise. Spread 1 teaspoon cheese on each triangle. Roll up from wide end of triangle. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Makes 16.
Cream butter and sugar. Blend in egg and vanilla. Add flour and mix. Stir in nuts and fruit. Chill mixture for one hour. Shape into 3 rolls and chill 3 hours. Cut 1/4 inches thick. Bake 325° for 13-15 minutes.
Cook cut up bacon and onion over low heat. When brown, add sauerkraut and 1/2 cup water. Bring to a good boil. Remove from heat.
Slice the frankfurters in thirds lengthwise. In a 1 1/2-quart casserole dish, make layers: 1/3 can of beans, 1/2 the frankfurter slices, 1/3 can of beans, dry mustard, catsup, rest of frankfurter slices and 1/3 can beans. Sprinkle with brown sugar and crisscross the bacon slices on top. Cover and bake for 30 minutes at 350°. Yield: 4 servings.
In a large bowl, combine sugar, butter and milk. Cook, uncovered, 8 to 10 minutes, stirring once. Stir in chocolate until melted. Add Marshmallow Creme, nuts and vanilla. Mix well. Pour into buttered 9 x 13-inch pan. Cool. Cut into squares. Yields 90 to 96 squares.
Mix butter, sugar, eggs and flavoring with hands. Add flour and milk. With 1/2 cup flour, knead dough, pinching off pieces and patting out thin on greased cookie sheet. Preheat oven at 325°. Bake for 5 to 8 minutes or until done. Makes about 56 cookies.
Mix salsa and refried beans. Spread in large flat pan. Spread on sour cream. Mix avocados with mayonnaise, salsa and garlic salt. Spoon over sour cream and sprinkle on the cheddar cheese. Top with diced tomatoes and green onions. Refrigerate until ready to serve.
Cut veal steak into 4 serving pieces. Pound until 1/4-inch thick. Coat with flour. Shake off excess flour. Heat 2 tablespoons of butter or margarine and the oil in a 12-inch skillet over medium heat until hot. Cook veal until tender and brown, about 4 minutes on each side.
Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered. Marinate 1 hour. Braise tenders in a nonstick pan or grill to lightly golden in color, but not dry.
Saute onions and peppers. Mix in flour. Add tomatoes, corn, Worcestershire sauce, hot sauce and 2 cups cheese. Mix well. Put in buttered 2 1/2-quart baking dish. Bake at 325° for 45 minutes. Last 5 minutes of baking, add 1/2 cup cheese on top.
Roll pastry 1/8-inch thick. Line a 9-inch pie pan. Mix remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in hot oven (400°) for 15 minutes. Reduce heat to moderate (350°) and bake 30 to 35 minutes longer or until a silver knife inserted in the center of filling comes out clear. Enjoy!!!
Mix the first 3 ingredients together in a bowl. (I use the pan I'm making the meat loaf in.) Combine all remaining ingredients in bowl, slicing or pulling bread into small pieces. Let stand for 5 minutes. Add to meat mixture. Form into loaf pan. Bake at 350° for 1 hour.
Sift sugar and cream of tartar. Beat egg whites stiff, but not dry. Add sugar very slowly while beating until smooth and glossy. Place in well buttered pie plate, making it thin in the bottom and not putting it on the rim. Sprinkle with pecans. Bake in a 270° oven for 1 hour or longer, until brown and crisp. Cool on rack until cold.
Sprinkle bacon, cheese and onion in a greased 9-inch pie pan. Blend remaining ingredients in blender on high for 1 minute. Pour into pie pan. Bake at 350° for 55 minutes. Let stand 5 minutes before cutting.
Place the cut up tomatoes in an enamel pot and pour enough vinegar over them to cover. Sprinkle a heaping tablespoonful of salt over the tomatoes and let stand overnight.
Beat eggs with sesame oil. Scramble in large skillet on medium heat, breaking into small pieces and remove from pan. In same skillet, saute onions until tender. Add frozen peas and cook several minutes until peas are warm. Add rice and scrambled eggs. Toss with soy sauce and heat until warm.
Keep all ingredients in refrigerator. Mix shortly before serving. Freeze an ice ring from Hawaiian Punch with strawberries or cherries. Add to punch. This is a pretty Christmas punch. Double the recipe for a larger group.
Mix graham cracker crumbs, powdered sugar, peanut butter and butter in a medium size bowl, using a wooden spoon. Roll between palms to shape into small balls. Roll half in nuts and half in coconut. Refrigerate.
Grease 9 x 9-inch baking pan. Sprinkle nuts over bottom of pan. Top with frozen rolls. Then sprinkle on the dry pudding mix and the brown sugar and top with the melted butter and cinnamon.
Heat cranberries and Fresca over medium to high heat and let boil for about 1 minute or just until the skins pop. Serve hot or chilled with turkey breast.
Slice or tear lettuce and place in wide serving bowl; slice green onions and scatter over lettuce. Drain water chestnuts and slice; sprinkle over onions. Slice bell pepper and lay over water chestnuts; slice celery and lay over water chestnuts. Sprinkle frozen peas over salad. Combine mayonnaise and sour cream thoroughly and spread evenly over peas. Sprinkle with Parmesan cheese, salt and garlic powder. Finely chop bacon and sprinkle over salad. Coarsely chop eggs and sprinkle over bacon. Cover and chill for 4 hours or as long as 24 hours.
Mix together well. Place in loaf pan and bake at 350° for 50 to 60 minutes.
Combine ingredients; pour into unbaked pie crust. Bake 45 minutes at 425°. Turn down and bake 30 minutes at 325° until set.
Combine cornstarch, sugar, pepper, cloves and orange rind in a 1-quart saucepan. Stir in vinegar and beet juice. Cook over low heat, stirring constantly, until sauce thickens. Add beets; simmer until they are heated through. Just before serving, stir in margarine. Yields 4 servings. Contains approximately 115 calories.
Place bread in bottom of 9 x 13-inch pan or larger. Beat together eggs, mustard and milk. Pour over bread mixture and refrigerate overnight. Next morning cook sausage and crumble over mixture. Add mushroom soup and milk and pour over mixture. Add cheese. Bake at 300° for 1 hour.
Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut. Blend thoroughly. Pour into 3 (9-inch) round, greased and floured pans. Bake at 350° for 35 to 40 minutes. Cool completely.
Mix Crisco, butter and sugar. Add 1/2 cup milk, then alternately add flour and eggs, then add flavoring. Add the other 1/2 cup milk with baking powder and salt. Bake at 325° for 1 hour and 15 minutes.
Sift together all dry ingredients. In large bowl, beat eggs until foamy. Add pumpkin, oil and bran flakes. Mix well. Add sifted dry ingredients, mixing only until combined. Stir in semi-sweet chocolate morsels and nuts. Spread evenly in a 10 x 4-inch ungreased tube pan. Bake at 350° for about 1 hour and 10 minutes. Cool completely before removing from pan. Drizzle with a confectioners sugar glaze, if desired.
Mix pineapple juice and Tang. Add bananas and toss to coat. Add fruit and nuts. Stir together. Sprinkle pudding over all and mix together. Refrigerate.
Cook potatoes; drain. Put stick of oleo in with a little milk and mash. Add salt and cream cheese; blend. Add sour cream, chives and garlic. Make potatoes creamy for baking. Put in a 9 x 13-inch greased casserole dish; sprinkle with paprika. Refrigerate overnight, then take out and let set at room temperature for 15 minutes. Bake at 350° for 30 minutes.
Place each breast on piece of tinfoil (enough to completely wrap the breast). Put 2 tablespoons of wine and 1 tablespoon of dried soup on each piece of chicken. Then dot with butter. Tightly wrap each in tinfoil. Bake at 325° or 350° for about an hour. May serve over rice.
Combine 1 1/2 cups sugar, flour, cornstarch and salt in double boiler. Add 2 1/2 cups boiling water stirring constantly. Cook until smooth and thickened. Cover; cook for 15 minutes. Beat egg yolks. Pour hot mixture over egg yolks gradually while stirring. Cook for 5 minutes. Add lemon juice and lemon rind. Pour into shell. Beat egg whites. Add remaining sugar, 2 tablespoons at a time, beating until mixture stands in peaks. Spread meringue over filling sealing to edges of pie shell. Bake at 300° to 325° until meringue is golden.
Put yeast in warm water. Mix all ingredients, except flour. Add flour a little at a time, mixing slowly after each addition. Let rise 30 to 40 minutes. Stir down. Put in greased loaf pan. Let rise. Brush on melted butter and salt. Bake 40 to 50 minutes at 350°.
In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally until it is lightly browned and the fat is rendered, about 5 minutes. Add the oil and onion. Reduce the heat to low and cook until onion is softened and translucent, about 8 minutes. Remove from heat and set aside.
Ingredients are per 8 ounce drink. Top with cherry; better if served with crushed ice.
Sift sugar and flour together. Put oleo, water, cocoa and oil in pan; bring to a boil. Pour liquid over sugar-flour mixture, then add eggs, vanilla and cinnamon. Put the soda in the buttermilk, then add to mixture. Pour in one big pan or 2 smaller ones. Bake at 350° for 30 minutes.
Brown meat. Mix all ingredients. Bake at 350° for 1 1/2 hours. (For double recipe, bake 2 hours.)
Saute onion. Add chili powder. Layer chicken, chiles, cheese and Doritos. Cover with soup and tomatoes. Bake at 350° for 45 minutes.
Mix cornstarch with cold water in small saucepan. Add boiling water. Cook until thick. Set aside to cool. Beat egg whites to soft peaks. Add cooled cornstarch mixture. Continue beating until stiff. Add sugar, 1 tablespoon at a time; beat until well mixed. Add vanilla. Spread on pie. Bake at 350° for 25 minutes or until brown. Turn off heat. Let cool in oven with door open.
Cook onions in melted butter until tender. (Cook slowly, you don't want them to burn.) Add flour and blend well. Add beef broth. (If using canned broth or bouillon cubes, do not add salt.) Stir well. Add pepper to taste.
Brown the lamb in its own additional fat. Add 3 cups of the water, the salt and pepper; bring to a boil, reduce the heat and simmer, covered, 2 1/2 hours. Wash the lentils; add to the lamb and cook 15 minutes. While the lentils are cooking, brown the onion in the butter and then add to the lentils. Add the remaining water; bring to a boil and add the rice. Cover and continue cooking until the rice, lentils and lamb are tender, stirring occasionally. The soup should be thick.
Cook pasta according to package directions; omit salt. Drain and set aside. Combine tomatoes, olives, cheese, oil, vinegar, pepper and garlic in medium bowl. Stir in pasta until thoroughly coated. Serve warm or at room temperature. Makes 6 servings.
Beat egg yolks in bowl until thick. Add and blend sugar, salt and brandy. Add flour alternately with sour cream until all blended. Turn dough on floured board. Cover and let rise for 10 minutes. Knead dough until it blisters. Roll very thin. Cut into strips 1-inch wide and 4-inches long. Cut gash in center and pull one end of strip through. Fry in deep fat at 370° until light brown; turn over. Cool and dust with powdered sugar.
Unroll both packages of rolls and form into a 12-inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400° for 8 to 10 minutes. Cool.
Cook green pepper and celery in boiling water until tender; drain. Blend condensed soup and skim milk. Add green pepper, celery, mushrooms, turkey and pimento. Add salt and pepper; heat slightly over low heat. Cut toast into triangles; place in small bowl, tips up. Spoon turkey mixture over tips.
Combine all ingredients, except bread crumbs, in buttered casserole. Top generously with bread crumbs. Bake in a 10-inch dish for about 40 minutes in a 350° oven.
Mix sugar and light corn syrup in 4 cup microwave-safe bowl. Cover with plastic wrap and microwave on High for 3 minutes.
Bring to boil margarine, cocoa and milk. Remove from heat and add sugar, nuts and vanilla. Beat and pour onto cake while warm.
Mix until thickened pudding and milk, then add Cool Whip. Beat until creamy cream cheese, powdered sugar and margarine. Add this to pudding mixture and mix well. Layer cookie crumbs, then filling mixture, ending up with cookie crumbs on top. Use large bowl and put in freezer overnight. Serve partially frozen.
Crush crackers very fine and mix with margarine in a 10-inch dish. Do not make side crust; just bottom. Chop the bananas on top of this. Mix the milk and lemon juice until thick and add pineapple; put on top of bananas. Sprinkle this with coconut and then add nuts and Cool Whip. Garnish with cherries.
Mix all ingredients and store in cool place or refrigerate. Drinking one very small glass a day will serve as a very good "roto-rooter" for the veins.
Prepare biscuit mix as directed on package. On lightly floured board, roll dough into oblong 1/4-inch thick, about 10 x 12	inches. Spread with honey to within 1 inch of edges of dough. Combine spices and sugar; toss with apples. Spread apples evenly over the honey. Dot apples with butter. Roll up like a jelly roll; seal well. Bake in a greased pan with sides at 350° for 40 minutes. Slice and serve with whipped cream. Serves 6 or 8.
Mix all together in casserole dish. Bake at 350° for 40 minutes.
About 2 hours before or early in the day wash cucumber and cut about 16 paper thin slices from it before peeling. Set the slices aside and wrap in Saran Wrap. Refrigerate for garnish. Peel the rest of the cucumber and slice into paper-thin slices. Toss in a bowl with the salt. Refrigerate at least 30 minutes. Remove leaves from watercress. Save some for garnish. Wrap and refrigerate.
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5 to 6 hours or until the meat is tender.
Heat oven to 350°. In large saucepan, crumble and brown sausage. Drain and set aside. In same pan, melt 6 Tbsp. butter. Add flour and whisk until smooth. Cook over low heat for 1 minute. Gradually whisk in milk and stir constantly until thickened. Add sausage, bacon, mushrooms, and pepper. Set aside. In bowl, whisk together eggs, evaporated milk, and salt. Melt remaining butter (2 Tbsp.) in skillet and add eggs, stirring until softly scrambled. Pour 1/3 of sauce into lightly greased pan and top with half of egg mixture. Repeat layers. Top with remaining sauce. Place biscuits on top of egg mixture with points up. Bake 20-25 minutes or until biscuits are brown.
Preheat oven to 375°. In a medium bowl, combine the first 5 ingredients. Separate the crescent dough into rectangles. Firmly press perforation to seal. Spoon 1/2 cup of meat mixture on one end of each rectangle. Fold dough in half. Press edges to seal. Brush with egg. Bake on ungreased pan 15 to 20 minutes. Serves 4.
In large skillet over medium high heat, heat oil until hot. Add chicken quarters and cook, turning once until golden brown on both sides. Remove chicken; drain grease. Return chicken to skillet. Add mushrooms; cover and cook. Stir until mushrooms begin to soften. Add wine. Cook until liquid is reduced by one half. Stir in butter, salt and pepper. Cover. Continue cooking about 20 minutes until sauce thickens.
Stir until blended. Cook until clear and thick, stirring constantly. Remove from heat and add 1/4 cup butter and 1/4 cup fresh lemon juice or 1 teaspoon vanilla and a dash of salt; stir. Put into pint jar and refrigerate. A good topping for gingerbread or apple pie, also by reheating and serving hot.
Combine eggs, sugar and salt. Slowly add milk and vanilla. Pour into lightly greased custard cups. Sprinkle with nutmeg.
Place biscuits in pan (sprayed with Pam). Sprinkle tuna between and over biscuits. Dilute soup with the milk and beat until smooth. Pour over biscuits and bake until biscuits are done (about 12 to 15 minutes).
Brown ground beef, onions and garlic. Drain. Add all other ingredients except rice. Cook on the stove for 35 to 40 minutes or until peppers are tender. Add rice and cook for an additional 5 minutes.
Combine beans and chopped onion. Mix remaining ingredients except bacon. Pour over beans and place in a casserole dish. Top with bacon and bake at 350° for 1 1/2 hours.
Cook over low heat for 3 minutes, stirring constantly. Knead, cool and store in refrigerator in plastic container. Do not eat!
Break up the cake into 1-inch pieces. Set aside. Mix Jell-O with boiling water, when dissolved, stir in cold water. Add fruit and Cool Whip. Pour over cake.
Peel potatoes. Cut into quarters. Combine flour, cheese, salt and pepper in plastic bag. Put in potatoes and coat well. Melt oleo in a 13 x 9 x 2-inch baking pan. Place potatoes in a single layer in pan. Bake at 375° for 1 hour, turning once during baking. When golden brown, sprinkle with parsley and serve.