HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 7 ingredients. Stir in ground beef. Roll out mixture to about 1/2-inch thick. Arrange ham slices on hamburger mixture. Add cheese and roll up. Pinch ends closed. Bake at 350° for 1 1/4 hours.
Grease frying pan. In a small bowl, mix eggs, milk, garlic salt and salt. Pour in pan on stove. Turn heat on low for 5 to 6 minutes until done.
Cream the cream cheese, sugar and vanilla. Add Cool Whip and hand mix until well mixed. Cut pound cake into small cubes and stir into mixture until well coated. Pour into 13 x 9 inch pan evenly. Pour blueberry pie filling evenly over top and spread with back of spoon. Refrigerate over night.
Beat egg whites until foamy. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Continue beating until stiff peaks form. Bake in a slow oven until lightly browned.
Cook sugar, cocoa and milk with butter in glass bowl for 2 minutes on High. Remove from microwave. Stir until smooth. Add vanilla. Pour into buttered 8 x 8-inch pan. Freeze for 20 minutes or refrigerate for 1 hour.
Drain liquid from pears into saucepan. Bring to a boil. Stir in jello until dissolved. Remove from heat and cool until syrupy. Meanwhile, puree pears in blender.
Sift dry ingredients. Add wet and mix. Put in three 4 x 8 x 2 1/2-inch loaf pans. Bake at 325° for 1 hour.
Saute bacon and drain. Add butter to pan and saute peppers, onions, ham and mushrooms. Add flour, salt and pepper to taste. While mixing, gradually add 1 quart of milk until thickened and smooth. Set aside. Scramble eggs, milk (evaporated) and cheese; salt to taste. Alternate layers: 2 of sauce, 2 of eggs. Bake 1 hour at 300°. This can be made a day ahead and cooked when needed. Delicious for a brunch.
Beat egg yolks until thick. Gradually add 1/4 cup sugar; beat well. Add vanilla and almond and mix, then add cream of tartar to egg whites. Beat until stiff. Add 1 cup sugar, a little at a time, beating after each addition. Fold egg yolk mixture into egg whites. Add flour gradually and gently fold after each addition. Pour batter into ungreased tube pan. Cut batter with spatula in pan to prevent holes in cake. Bake at 325° for 70 minutes. Invert pan to cool before removing cake.
Grease a 10-inch Bundt cake pan with 2 tablespoons butter. Press almonds in the sides and bottom of pan; set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds until moistened. Then beat on medium speed for 2 minutes or until smooth. Pour into prepared pan and bake at 350° for 40 to 50 minutes or until pick inserted near center comes out clean. Cool for 15 minutes before removing from pan to wire rack. Makes 12 to 14 servings.
Mix gelatin, mayonnaise and cream cheese until light in color. Add hot water and juice from fruit cocktail and allow to cool. When gelatin mixture begins to set, add remaining ingredients. Chill. Yield: 6 to 8 servings.
Melt butter in a medium saucepan; add flour, stirring until smooth. Gradually add milk, stirring constantly. When smooth, add Cheddar cheese. When cheese is melted, pour sauce over cooked vegetables.
Cream sugar, margarine, shortening and eggs. Sift flour, baking powder and cocoa. Add to mixture, alternating with milk. Add vanilla; mix well. Bake at 325° for 1 hour and 30 minutes.
Combine crushed gingersnaps and next 2 ingredients. Cut in margarine until mixture resembles corn meal. Arrange peaches in an 8-inch square baking dish coated with cooking spray. Sprinkle gingersnap mixture over peaches. Bake at 375° for 20 minutes. Serve warm with vanilla ice milk. Yield: 4 servings.
Grease Bundt pan heavily. Sprinkle with sugar and sliced almonds. Mix all ingredients and pour in pan. Bake 1 hour at 325°. Let stand for 10 minutes, then put on plate.
Dissolve Jell-O, Kool-Aid and sugar and combine all other ingredients; mix well. Pour into ice cream freezer. Keep frozen until about one hour before using and thaw to a slush. Add ginger ale (as desired). (You may use all sweetened juices.)
Sift flour, baking powder and salt together into a large bowl. Add butter, milk, brown sugar and egg. Mix until well blended. Stir in vanilla and nutmeats. Use about 1 teaspoon of dough to form small log. Place on well-greased baking sheet. Bake at 375° for about 20 minutes or until browned. Remove from baking sheet immediately. Roll in confectioners sugar.
Preheat oven to 350°. Mix flour, baking soda, cinnamon and salt together in large bowl. Stir in the remaining ingredients. Arrange by teaspoonfuls on unbuttered cookie sheet and bake until edges are brown, about 12 minutes.
Mix well with hands, rolling into 1-inch balls. Bake at 350° for 15 to 18 minutes on an ungreased cookie sheet. To freeze, put balls onto your cookie sheet and place them in the freezer. When the balls are frozen, you can put them into plastic bags without them sticking together, and return to the freezer.
Scrape the carrots, cut into small pieces and cover with hot water. Add salt to taste and sugar. Cook until done, drain and mash. Add self-rising flour. Stir sifted flour into the mashed carrots. Make round flat patties of the carrots. Fry in hot cooking oil.
Melt butter over low heat. Stir in flour, salt and pepper. Add milk. Cook, stirring constantly until mixture is bubbly. Remove from heat. Add cream of mushroom soup and mix well. In a greased casserole dish place a layer of potatoes. Top with sauce, and then a layer of onions. Sprinkle lightly with bacon bits. Top with a layer of American cheese. Repeat layers. Bake at 350° for one hour or until potatoes are tender.
Stir and mix all ingredients together. Pour in an 8 x 8-inch cake pan. Bake 30 or 40 minutes. Let it get slightly browned. Serve warm or cold.
Cream butter and sugar. Separate yolk from egg white (discard white). Add yolk, vanilla, salt and flour. Mix well. Shape into balls. Roll in pecans.
Melt butter or fat in pan over low heat. Add potatoes and onion. Cook and stir until most of the fat is absorbed (3 to 4 minutes). Add water; stir in milk.
Combine cucumbers and onions. In a large bowl, combine remaining ingredients, stirring until sugar is dissolved. Pour over cukes and onions mixture; mix well. Cover and chill overnight. May be refrigerated up to 2 weeks.
In large saucepan or Dutch oven, saute onion in margarine until tender. Stir in flour. Gradually stir in water, then broccoli, bouillon and Worcestershire sauce. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir (do not boil). Garnish as desired. Yields 2 quarts.
Sift flour with spices and salt. Beat butter, sugar and eggs until fluffy. At low speed, beat in molasses and hot water. Add flour mixture. Beat until smooth. Pour into well-greased 13 x 9-inch pan. Bake at 375° for 35 to 40 minutes.
In bowl, combine all ingredients and stir well. Pour into greased crock-pot. Cover. Cook on low setting for 7 to 9 hours or on high setting for 2 1/2 to 3 hours. Yields 4 to 6 servings (about 2 quarts). Double recipe for 5-quart crock-pot.
Melt chips and butter. Add sugar and milk, blending well. Stirring constantly, bring to a boil and cook for 8 minutes. Add vanilla. Serve sauce warm. Yields 2 3/4 cups. Serve over ice cream, cake or pudding.
Mix lemonade, Cool Whip and condensed milk; pour into pie shells. Freeze pies; serve frozen.
Combine the pecans, flour and butter. Bake at 325° for 18 minutes; let cool.
Mix juice and 1 can water. Dissolve Sweet 'N Low in 1 cup warm water. Add to juice. Add remaining fruit. Freeze. Let thaw a little before serving. Can be frozen in 8 ounce butter tubs for individual servings.
Mix well and put into a well buttered 9x13-inch pan. Sprinkle YELLOW CAKE MIX (dry) over the top and pat down. Drizzle 1 1/2 cube MELTED BUTTER on top. Bake at 325° one hour.
Cut the garlic and rub a shallow serving dish with it. Slice the olives, tomatoes and mushrooms and arrange in the dish. Mix the oil and vinegar and pour over the vegetables. Sprinkle with salt, pepper and basil. Let stand for 5 minutes before serving.
Combine broccoli, onion, cheese and bacon bits in bowl. Add sugar and vinegar to salad dressing. Mix well. Pour over salad, tossing to coat vegetables. Chill until ready to serve.
Dissolve yeast and sugar in water. Heat milk and oil to warm. Combine yeast mixture with milk mixture and rest of ingredients. Mix well and let stand for ten minutes. Make into rolls and let rise 30 minutes. Bake until golden brown at 350°.
In a large bowl, cream sugar and shortening. Add eggs, molasses, juice and jam. Sift all dry ingredients together. Add dry ingredients alternately with bourbon. Stir in cherries, figs, dates and raisins. Pour into 3 (9-inch) greased and lined cake pans. Bake at 350° for 30 to 40 minutes.
Cook macaroni according to directions on package. Brown onion in butter in a large saucepan or skillet. Stir in flour, mustard, salt and pepper. Add milk and cook, stirring until smooth. Add cheese. Stir until smooth and melted. Add ham and macaroni.
Spray a 9 x 13 cake pan with Pam. Beat the eggs and sugar for 5 minutes. Add the oil, flour, cinnamon, baking soda and salt. Stir in apples and walnuts. Bake for 1 hour at 350°.
Place ice in glass. Add the club soda and then the fruit juice. Watch for bubbles! Serves 1. Use pineapple, cherry, apple, cranberry, grape, orange juices.
Brown meat on all sides. Put B.B.Q. sauce into slow cooker. Set on high and add 2 bottles of water, stir, then add meat to mixture. Sprinkle onion over and around sides of meat and top with the onion soup mix. When mixture begins to boil, turn down to low and cook for 10 hours. This roast will fall to pieces and melt in your mouth.
In a mixing bowl, cream butter, brown sugar and egg. Stir together baking soda and water. Add to creamed mixture. Add flour and mix well. Shape into walnut-sized balls.
Cut chicken into strips. Mix flour, salt, pepper, garlic powder and curry in a bowl. Heat butter in a large skillet. Dip chicken strips in flour mixture and brown in skillet. Brown both sides of chicken, then add Amaretto and lemon. Simmer for 5 minutes. Mix chicken broth and cornstarch together. Stir into mixture in the skillet. Stir until sauce thickens. Serve over rice.
Mix quick oats with hot water and set aside and let stand. Mix sugars, eggs, flour, shortening, soda and spices. Add oatmeal. Pour into greased pan. Bake at 350° for 35 to 40 minutes.
In a Dutch oven, brown the meat, half at a time in the shortening or oil. Drain oil; return all the meat to the pan. Add 4 cups water, onions, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 1 1/4 hours. Add carrots, potatoes and tomatoes. Simmer, covered, for 30 minutes or until vegetables are tender. Stir in corn, beans and peas. Cook for 10 minutes.
Mix ingredients and pour into two 9-inch graham cracker crusts. Chill for 30 minutes. This is much like a cheese cake.
Combine egg, bread crumbs, chopped onion, milk and 3/4 teaspoon salt. Add ground beef; mix well. Shape into 24 one-ounce balls. Brown meatballs; draw off fat.
Combine and chill. Sprinkle 1/2 cup crushed walnuts over top.
In saucepan, heat 1 cup of water to boiling. Stir in oats, margarine, honey and salt. Cool to lukewarm. Dissolve yeast in 1/2 cup warm water. Add 1 tablespoon of sugar and baking soda. Be sure water is not too hot or it will kill the yeast. In a large mixing bowl, combine yeast mixture, egg and 2 cups of flour and oat mixture. Use dough hook and beat until the ingredients are combined and batter is smooth. By hand, add enough remaining flour to make a stiff batter. Spread batter into a greased 8 1/2 x 4 1/2-inch loaf pan and another smaller one. Smooth tops of loaves. Let rise on top of stove with oven door open at 350° about 45 minutes. Bake at 375° for about 40 minutes. Remove from pans and butter.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Line with foil. Grease foil. In a large bowl, mix flour, walnuts, baking powder and cinnamon. In a food processor or blender, process oil, brown sugar and eggs until well blended. Add carrots and process until finely chopped. Pour over flour mixture and stir until well blended. Spread in pan. Bake 35 minutes or until edges pull away from sides of pan and a pick inserted in center comes out clean. Cool in pan. Yield: 24 bars.
Mix sour cream, sugar and vanilla until sugar is dissolved. Pour small amount (to cover) on top of cheese cakes. Dab 1/2 to 1 teaspoon favorite canned pie filling on top of each cheese cake and bake 5 minutes at 300°. Makes 25 to 30.
Begin with 1 cup of starter in nonmetal container. Never refrigerate it or use any metal with it or seal it airtight.
Combine all ingredients and pour into greased muffin tins. Bake at 400° for 20 minutes. Makes 16 muffins.
Combine the ingredients and fill hamburger buns. Wrap in aluminum foil and refrigerate. Just before serving, heat oven to 350° and heat 15 to 20 minutes. Serves 5 to 6.
Spoon half of the yogurt and half of the applesauce into a sandwich size resealable plastic bag. Pour half of the juice into the bag and seal. Shake to mix. Repeat with the remaining ingredients and another bag. Freeze bags about 35 minutes or until slushy. Spoon into 2 glasses. Garnish with strawberries and serve. Makes 2 servings.
Spread chicken over bottom of 9 x 13-inch pan. Mix soups and milk together. Pour over chicken. Mix dressing according to directions on package and sprinkle on top. Bake 30 minutes at 350°.
Combine ingredients. Serve hot or cold with tortilla chips. If served hot, add some grated Cheddar cheese. Serve with large amounts of cold beer.
Brown meat with onion and celery. Add tomatoes and beans. Combine. Add cabbage. Cook on top of stove until cabbage is tender.
Let bread thaw. Mix sugar and cinnamon in a bowl. Melt butter or margarine. Grease angel food cake pan. Pinch off dough the size of walnuts. Roll in melted butter, then in sugar mixture. Place in pan in layers until all dough is used. Sprinkle nuts over each layer of dough balls. Pour the rest of the butter and sugar mixture over dough balls. Let raise until double in size. Bake at 325° for 45 minutes. Turn over on plate and let cool with pan over it.
Brown beef and drain. Stir in Prego, water and spices; simmer. In small bowl, combine cheese and egg. In an ungreased 9 x 13-inch pan.
Thaw spinach in medium bowl. Add eggs, whipping cream, Worcestershire sauce, salt, pepper, tarragon and parsley flakes. Beat slightly. Place crust in a 9-inch pie plate or pan. Place spinach along the bottom. Sprinkle cheese on top of spinach. Pour egg mixture over spinach and cheese. Bake at 400° for 20 to 25 minutes or until knife inserted in center comes out clean.
Saute pepper and onion in butter. Mix all ingredients. Bake 45 minutes at 350°.
Preheat oven to 350°. Combine first 5 ingredients in large bowl and pour boiling water over all. Let cool until lukewarm (approximately 1/2 hour). Dissolve yeast in warm water and add to mixture. Add flour one cup at a time, mixing well until dough is no longer damp or sticky. Knead well; cover and let rise until dough becomes double in bulk. Punch down and divide 4 equal shares. Shape into loaves, kneading each one. Let rise in buttered pans until doubled in bulk and bake in preheated oven at 350° for 45 minutes to 1 hour.
Crush cranberries in meat grinder or cuisenart. Add sugar and pineapple; stir until sugar dissolves. Add tub of Cool Whip and stir well. Then put in fridge for a couple of hours.
Prepare and bake a single pie shell. Combine sugar, cornstarch and salt. Gradually add milk. Cook in double boiler until thickened, about 10 minutes, stirring constantly. Slowly add hot mixture in slightly beaten egg yolks and cook 5 minutes. Remove from heat. Add butter, vanilla and coconut. Pour mixture into cooled pie shell. Top with meringue and bake for 10 to 12 minutes in 350° oven.
On a floured surface, roll out each biscuit into a flat circle approximately 6 inches in diameter. Add butter, sugar and vanilla to center of the circle. Fold dough up around ingredients. Place rolls in a baking pan (about 2 inches deep) with fold against bottom of pan. Pour milk over rolls until half way up on sides of rolls. Bake in 325° oven until tops of biscuits are crispy brown. Serve, spooning milk mixture over rolls.
Combine beans, turkey, onion and chili powder in shallow 2-quart microwave dish. Cover with wax paper and microwave on High for 8 minutes, stirring to mash beans and break up turkey every 3 minutes until meat is white. Stir in salsa, sprinkle with cheese and microwave on High for 1 to 2 minutes, until cheese is melted.
Cream shortening and sugar. Add egg. Mix well. Add bananas. Mix. Add all dry ingredients and nuts. Mix thoroughly. Drop by teaspoonful on ungreased cookie sheet. Bake at 350° until golden brown, 10 to 15 minutes. Very delicious. This is a soft cookie.
Heat (simmer) 24 hours. Can put in cheesecloth filled with allspice tied up. Keep simmering to keep warm as glasses are filled (drink warm).
Cut turkey into bite size pieces. Combine with remaining ingredients. Cover; chill before serving. Serves 5.
Toast Quaker oats in a 350° oven on cookie sheet. Combine, mix and spread on celery sticks.
Cut beef in 5 or 6 chunks. Place in roaster or Dutch oven just big enough for the size of meat.
Brown hamburger; drain off grease and add chicken noodle soup and water. Cover and let simmer 20 minutes.
Put nuts, dates, pineapple and cherries into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruits. Mix with hands until well coated.
Brown hamburger and drain well. Add mashed beans to hamburger. Saut onions, peppers, minced garlic in butter. Add all ingredients together and simmer for 3 hours. Crock-pot works good. Makes about 1 1/2 to 2 gallons.
Mix all ingredients. Store in a covered container. When ready to serve, add 2 tsp. to 1 cup boiling water.
Preheat oven to 350°. Grease a 9 x 13 x 2-inch pan. Mix all ingredients and spread to edge of pan. Bake until golden brown, about 25 minutes. While hot, cut into 2 x 1-inch pieces to make about 4 dozen. Serve hot. Can be made ahead. Bake only 15 minutes, then freeze. Reheat about 15 minutes if frozen.
Strain tea into pitcher. Add juice of oranges and lemon. Add sugar, cracked ice and ginger ale.
In large bowl, combine flour, brown sugar and margarine; beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of mixture in bottom of ungreased 13 x 9 pan. To remaining mixture add balance of ingredients and spoon evenly over base. Bake at 350° for 30 to 40 minutes. Cut into squares and serve with whipped cream. Makes 12 servings.
Break banana into small pieces and put in blender with pineapple juice, yogurt and strawberries; blend until smooth. Serve immediately. Makes 2 servings.
Layer first 5 ingredients in deep narrow bowl until 3/4 full. Cover layered salad with salad dressing. Sprinkle heavily with grated cheese. Cover with crumbled bacon and chill. Is crisp and good second day. Serves 8 or 10.
Mix last 6 ingredients. Boil 1 minute. Cool slightly and pour over drained vegetables. Chill 3 to 4 hours or overnight before serving.
Combine nuts and noodles in a large bowl. Blend butter, sauces and pour over nuts. Toss to coat. Spread on jelly roll pan (single layer) and bake at 325° for 15 minutes. Put in a large container and add raisins. Mix well. Store in airtight container. Yields 8 cups.
Mix together in order given and bake at 375° oven for 25 or 30 minutes.
Grease a 9 x 13 x 3-inch pan. (If you use a 9 x 13 x 2-inch pan, you will have runover.) Cover bottom with coconut (as much as you desire), then cover with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix; do not stir. Bake in 350° oven 1 hour.
In a large bowl, stir together flour, baking powder, soda, lemon peel, salt, cinnamon and ginger. Set aside. In another bowl, beat together eggs, sugar, oil and orange extract. Add this to flour mixture along with zucchini and nuts. Mix well.
Grease a 9 x 13-inch pan. Spread pecans in pan. Spread coconut over pecans. Mix cake as directed on box; spread cake mixture over coconut. Mix powdered sugar, butter and vanilla together. Spread over cake mixture. Bake at 300° for 45 minutes. Let cool at least 5 minutes.
Peel banana; slice into 1/4 to 1/2-inch slices. Peel grapefruit and orange; remove membrane. Cut slices into bite size pieces. Mix all ingredients together, using strawberries and peaches while they are frozen, breaking apart with fork after they are added to other ingredients. Serve immediately, before frozen fruit is totally thawed.
Heat oven to 375°. Lightly spray cookie sheet with nonstick cooking spray or oil lightly.
Mix together sugar, flour, salt, mustard, pepper, vinegar and water. Crumble bacon. In grease, cook potatoes and onion with mixture for at least 2 hours.
Mix the sour cream, cream cheese and onion; set aside. Brown the meat, salt, sugar and garlic salt. Drain off fat. Add tomato sauce; simmer for 20 minutes. Cook the noodles. Grease a deep casserole dish. Layer noodles, sour cream, then meat (2 layers). Top with thin layer of noodles; sprinkle with cheese. Bake at 350° for 30 to 45 minutes.
In a large skillet, cook onions in butter until lightly browned. In kettle, combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low heat 4 hours. Top each bowl with toasted French bread, sprinkled with cheese. Makes 4 servings. Recipe may be doubled, kept hot and served from slow cooker.
Bake at 400° for 30 minutes. I put a cup to two cups of cottage cheese and 1 to 2 cups of cheese.
Preheat oven to 350°. Combine creamed corn, Niblets, flour, salt, eggs, cream and melted butter. Mix well and pour into 9 x 12-inch casserole dish. Bake, uncovered, 35 minutes. Mix sugar and cinnamon. Sprinkle on top. Bake, uncovered, 30 minutes more.
Preheat oven to 325 degrees. Mix cake mix as instructed on box. Pour into two 9 inch round pans. Place in oven for appoximately 15-22 minutes. Meanwhile, mix sour cream, well drained pineapple, and sugar in large bowl. After mixture is blended well, take half of mixture and mix with the container of cool whip. Set both mixtures in the refrigerator until cake is done and completely cooled. Once cake is cooled, take the mixture without the cool whip and spread on top of one of the cakes. Take the other cake and set on top of the first layer. Your mixture should be in between the two layers. Now, take our your Cool Whip mixture and spread all over the cake, like frosting. Keep refrigerated until ready to serve. Enjoy!
Brown franks in butter in skillet, adding onion the last few minutes. Saute until onion is tender; add water. Bring to a boil; stir in salt and rice. Cover; remove from heat and let stand 5 minutes. Stir in catsup and vinegar. Makes 4 servings.
Mix sugar, flour, cheese and 3 tablespoons of the pineapple juice together. Add pineapple and cheese. Spray a casserole dish with nonstick cooking spray. Pour pineapple mixture into bottom of dish. Crush the sleeve of Ritz crackers. Melt margarine and mix with cracker crumbs until wet. Spread over pineapple mixture and bake at 350° for 20 to 30 minutes.
Melt butter and stir in flour. Add milk gradually, stirring. Bring to a boil. Add corn and egg yolks. Season with salt and pepper. Cook 10 minutes or longer. Fold in egg whites. Spoon into buttered baking dish. Bake 30 minutes at 350°. Serves 6.
Slice onions in half lengthwise first, then in thin slices. In a large pan, heat butter and oil over medium heat. Add onions, 1 teaspoon of salt and pepper. Cook, stirring occasionally, until onions soften. Reduce heat and simmer until onions are caramelized, about 45 minutes. Stir in flour. Bring to a bubble. Add liquids and simmer 30 minutes.
Preheat oven to 300 degrees. In mixing bowl, stir together pecans, salt, Tabasco sauce, soy sauce (optional) and butter. Spread pecans evenly in baking dish and bake for 15-20 minutes.
Saute garlic 3 minutes. Add remaining ingredients and simmer 7 minutes. Serve over pasta.