HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, melt butter or margarine. Stir in sugar, then crumbs (reserving 1/3 cup for garnish). Pat crumbs firmly on bottom of a 13 x 9-inch baking pan. Bake at 300° for 12 minutes. Cool. In large bowl, mix sweetened condensed milk and lemon juice. Stir in pie filling and fruit cocktail. Pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freezer 20 minutes before cutting. If desired, garnish with lemon slices.
Stir together flour, cocoa powder, baking powder and salt. In a large mixer bowl beat shortening and butter until butter is softened. Add 3/4 cup sugar and beat until fluffy. Add egg, milk and 1 teaspoon vanilla and beat well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
Cook sugar and milk to soft ball stage. Remove from heat. Add marshmallow cream, peanut butter, vanilla and pecans. Stir until smooth. Pour into buttered 8-inch square pan. Cut into squares.
Combine all ingredients. Mix well. Bake in 3 greased (16 ounce) tin cans. (Interior of tin cans should be gold looking not silver.) Bake at 375° for 35 to 40 minutes.
Cut steak into serving size pieces. Brown in large skillet. Mix water and onion soup. Pour over steak. Cover and simmer 1/2 hour. Add mushroom soup and stir. Cover. Simmer 1/2 hour. Serve with soup gravy over noodles, potatoes or rice.
Cream the sugar and shortening well. Stir in beaten egg. Add alternately the flour and the sour milk into which soda has been mixed, with the flour. Grind oranges, rind and all, with raisins. Set aside 3 tablespoons and add the remaining to cake batter. Bake in a 10 x 10 x 2-inch square pan for 35 to 40 minutes in moderate oven at 350°. Add confectioners sugar to the 3 tablespoons orange and raisin mixture. Mix and pour over cake while it is still very hot. It makes a delicious frosting. The mixture may be added to 7-Minute Frosting if the cake is baked in layers.
Preheat oven to 350°. Sift together flour, baking soda and powder, salt and cocoa. Cream oil and sugar. Add eggs, one at a time, beating well after each addition. Add food coloring; mix well. Add the buttermilk alternately with dry ingredients. Add vinegar and vanilla; mix well. Spoon into 3 greased and floured 9-inch round pans. Bake 24 to 30 minutes. Frost with cream cheese coconut frosting.
Cook carrots in a small amount of salted water until tender (about 10 minutes). Drain. Combine onion and green pepper in a large bowl. Cover. Stir together remaining ingredients. Pour over veggies in bowl. Cover and marinate in fridge for several hours or overnight.
Mix dry ingredients together. Blend in Crisco with fork until coarse and grainy, then stir in buttermilk. Knead a few times. Roll out to 1/2-inch thick. Cut into biscuits. Heat remaining Crisco in a cast-iron skillet in the oven at 400°. Place biscuits in skillet. Cook in oven until light brown.
Put cheese slices on chicken. Mix soup and wine; pour over chicken and cheese. Sprinkle with stuffing. Drizzle with butter. Bake, uncovered, at 350° for 2 hours.
Heat oven to 350°. Grease baking pan, 13 x 9-inch. Mix thoroughly butter, sugar, egg yolk and vanilla. Blend in flour and salt. Press evenly in bottom of pan. Bake 25 to 30 minutes, or until very light brown (crust will be soft). Remove from oven; immediately place separated squares of chocolate candy on crust. Let chocolate soften, then spread evenly. Sprinkle with nuts. While warm, cut into bars, 2 x 1 1/2-inch. Makes 32 cookies.
Cut bread horizontally into halves; spread bottom half with butter. Layer cheese, salami, lettuce, tomatoes, onion, ham, turkey breast and green pepper; put hot pepper on top with remaining half of bread. Secure loaf with 6 long wooden picks or small skewers. Cut into 6 pieces. Makes 6 servings.
Combine all but the last 3 ingredients; mix well, then stuff into seeded and split peppers. Arrange in baking dish; pour oil over them.
First, bake cake in a sheet cake pan, then fix Jell-O as directed on the box. Poke holes in the cake after it cools. Pour Jell-O over cake, then fix pudding as directed on the back of the box. Pour over the cake, then add the whipped cream over the top of the cake. Set in refrigerator for 1 1/2 to 2 hours.
Brown meat and onions. Add bones and V-8 juice. Add 3 large glasses of water. Add potatoes, carrots and onions. Cook for about 2 hours. Add cabbage, corn and frozen mixed vegetables. Cook for about another hour or hour and 1/2. Add seasoning to taste.
Wash, peel and slice vegetables into 1/4-inch slices. Cut green peppers in strips. Toss together. In Dutch oven, heat oil. Add onions and pepper; cook 5 minutes. Add all other ingredients. Cook 25 to 30 minutes until tender and excess water is cooked away. Serves 8 to 10. Serve hot or cold.
To make stuffing, saute bacon with onions; mix in bread cubes, parsley, celery salt and pepper. Spread each portion of steak with stuffing and roll up. Hold together with toothpicks.
Mix ingredients together. Shape mixture into a ball. Roll in pecans and/or mix pecans into cheese ball mixture. Serve with Sociables or your favorite snack crackers.
Brown sliced sausage with onion over low heat. Add beans and tomatoes, undrained. Season with garlic and Italian spices. Simmer until mixture thickens and flavors blend, about 1 hour. Serve over rice.
Drain asparagus and mix juice with soup. Layer asparagus, cheese, sliced eggs, crackers and soup in a casserole dish. Top with butter soaked crackers. Bake 30 minutes at 350°.
Melt margarine and add flour and nuts. Mix and press in pie plate. Bake at 350° for 20 to 25 minutes. Let cool completely.
Line a 9 x 13-inch baking dish with foil. Arrange chicken evenly in dish; salt and pepper to taste. Place sliced onion on top of chicken. Mix Russian dressing and preserves together. Pour over chicken. May mix a small amount of water with dressing mixture if it appears too thick. Seal with a second piece of foil. Bake at 350° until chicken juices are clear.
Preheat oven to 375°. Cook macaroni 10 minutes. Mix soup, milk, peas and tuna in a 2 1/2-quart baking dish. Stir in macaroni. Sprinkle cheese on top. Bake at 375° for 20 to 30 minutes until bubbling. Serves 4 to 6.
Scald milk, sugar, salt and shortening. Add 1 cup of cold water, yeast cake, nutmeg and well beaten egg(s). Flour as needed for kneading. After dough has been properly kneaded, put in warm place to rise for about 45 minutes. Roll out and let rise again after cutting with cookie cutter. Fry as any other doughnut. Slit open. Fill with jelly. Close them up. Serve fresh. Makes about 2 dozen.
Combine egg, flour, Parmesan cheese, 1/2 cup milk and seasonings. Beat until smooth. Blend in remaining milk; stir in half of Swiss cheese. Pour into pan. Bake at 425° for 30 minutes. Sprinkle remaining cheese over top. Bake until cheese is melted, about 2 minutes. Yield: 4 servings. Carbohydrate 23 g, protein 14 g, fat 11 g, calories 247. One serving = 2 meat medium fat exchange, 1 bread starch exchange, 1 fruit exchange.
Drain salmon, mix with egg and onion and stir in flour. Form into patties. Fry in hot oil until golden brown.
Combine flour, oats, brown sugar, oil and cinnamon. Mix until crumbly. Line bottom and sides of 9-inch square baking pan with half the mixture, pressing firmly. Add sliced fruit of your choice. Boil juice, sugar and cornstarch until thick, stirring constantly. Add vanilla. Pour over fruit and cover with remaining crumb mixture. Cover with foil and bake at 300° for 50 minutes.
Combine flour and salt. Cut in shortening. In another bowl, beat egg, vinegar, sugar and water. Add to flour. Makes 7 crusts.
Cut crust off bread and cut into squares. Grate cheese. Layer the bread squares and cheese, starting with bread and finishing with cheese. In a separate bowl, mix eggs, dry mustard, milk, salt and pepper. Pour mixture over bread and cheese. Let sit overnight in refrigerator. Bake at 350° for 1 hour, then let cool for 5 to 10 minutes.
Dissolve sugars in cream and boil to 228°, stirring occasionally. Add butter and pecans. Cook until mixture reaches the soft ball stage. Cool until barely warm. Beat until thickened, but still glossy. Drop by spoonfuls onto waxed paper. The drops will flatten into patties. Makes 12 pralines.
Peel and dice zucchini. Boil for 5 minutes in salt water. Drain. Saute onion and green pepper until tender. In the meantime, combine and mix together tomatoes, sugar, salt, oregano and flour. Add this to onion mixture and cook until thickened. Grease casserole. Put zucchini in, then pour tomato mixture over. Put grated cheese over tomatoes, then top with bread crumbs. Put small dots of butter on top of bread crumbs. Bake in 350° oven for 45 minutes. (Cover with tinfoil the first 20 to 25 minutes, then unwrap for remaining baking period.)
Melt butter or margarine, chocolate and peanut butter in microwave or double boiler. Mix well and pour over Rice Chex. Make sure Chex is covered good with chocolate. Pour chocolate covered Chex into clean bag (trash or grocery) and dump whole box of powdered sugar in. Shake well after making sure bag is closed. Enjoy!
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in lemon extract and 7-Up. Pour batter into well-greased and floured jumbo, fluted mold pan (12 cup Bundt pan). Bake at 325° for 1 1/4 hours until cake tester comes out clean.
Beat eggs at high speed (5 minutes). Gradually add granulated sugar. Stir in pumpkin; add lemon juice.
Add all ingredients to grits. Combine all ingredients and place in baking dish. Bake at 300° to 350° for 45 minutes. Great served with pinto beans or barbecue brisket or ribs.
Cook tortellini as directed; drain and rinse with cool water. Combine all ingredients in a large bowl; mix. Garnish with red and green pepper rings. Chill several hours or overnight. Serve cold.
Grate carrot and potatoes. Measure and set aside. Cream butter; add sugar and blend well. Add carrot and 1/2 potatoes and mix well. Sprinkle fruits with flour and add to first mixture. Add flour and spices, which have been sifted together. Dissolve soda in remaining 1/2 cup of potatoes and add it last. Mix lightly together. Pour into buttered bowls. Tie down and steam for 3 hours. (I double this recipe.) This pudding is good with caramel sauce over it.
Cook sugar, cornstarch, Karo and water until clear. Blend in Jell-O. Cool filling. Place fresh strawberries in crust. Pour mixture over or stir berries into filling and then pour into crust. Chill several hours until set. Top with whipped cream.
Make Jell-O according to directions on package. Chill in refrigerator. Beat with mixer until foamy consistency. Mix in Cool Whip. Place in refrigerator until partially set. Remove and add fruit cocktail. Mix in. Refrigerate 2 to 3 hours.
Mix all ingredients well. This will make 32 (2-inch) square sandwiches. Spread salad mixture on buttered bread.
Puree can of tomatoes. Pour into double boiler to heat. Cut cheese into small chunks and add to the tomato puree. When cheese is melted, let cool and put in tight container. Refrigerate.
Mix oil and sugar. Add eggs, flour, soda, salt and vanilla. Heat until well blended. Stir in apples, coconut and pecans. Pour into greased tube pan or 2 loaf pans. Bake 1 1/2 hours in a 325° oven. Pour topping over hot cake.
To make sauce: Mash garlic with salt. Combine with onion and olive oil in heavy skillet and saute until transparent. Add tomato sauce and cumin. Bring to slow boil. Reduce heat and simmer for 1/2 hour (best done a day ahead). Cut cheese into pieces 1/2 inch thick and 1 inch wide. Wrap chilies around cheese. Heat oil to 350°.
Melt butter; add flour. Stir into a paste. Add chicken stock and liquid from the canned items. Add salt, pepper and herbs. If mixture is too thick, add water. If too thin, add instant mashed potatoes. Just before serving, add the asparagus, pimentos, water chestnuts and mushrooms. This recipe can be stretched with instant potatoes and water.
Marinate the chicken with the ingredients and let sit at least 1 hour. Prepare the sauce.
Combine all ingredients. Stir well and chill 8 hours. Stir in 1 cup vodka just before serving. Serve over ice. Yields 2 quarts.
Beat flour and milk. Add margarine and beat. Add well beaten egg yolks and beat again. Add baking powder and pinch of salt. Beat very hard for a few minutes. Fold in well beaten egg whites. Have waffle iron very hot.
Combine flour, salt and dash of pepper; coat meat cubes. Brown in hot shortening in Dutch oven. Add soup, 2 1/2 cups water, onion and basil.
In small saucepan, combine sugar, cinnamon, cloves and 1/2 cup water. Simmer 10 minutes. Strain out spices and chill. Combine with juices. Add 7-Up or Squirt.
Heat oven to 375°. Bake crust 10 minutes. In large bowl, beat eggs. Stir in sugar and butter. Stir together flour, cocoa and salt; add to butter mixture. Stir in vanilla, chocolate chips, peanut butter chips and nuts. Pour into pie crust. Bake 25 to 30 minutes. Serve warm or cool with ice cream.
Put potatoes in kettle with cold water; bring to boil. Cook until tender, about 15 to 20 minutes. Drain. Peel potatoes. When cool enough to handle, cut into 1/4-inch slices and put in mixing bowl. Cook bacon until crisp; drain on paper towel. Chop coarsely and set aside. Add onion, parsley, salt and pepper to taste to potatoes. Add vinegar, oil and 1/2 bacon, then toss mixture. Spoon into salad bowl; garnish with remaining bacon and lettuce leaves. Yields 6 to 8 servings.
Combine all dry ingredients. Put in liquid ingredients. Mix well. Add raisins and apples. Mix well. Place in muffin pan and bake at 400° for 15 minutes.
Place all ingredients in heavy saucepan. Bring to a boil. Cover and cook for 3 minutes. Uncover and continue to cook, leaving spoon in. Cook until candy thermometer reaches 300°. Pour into greased cookie sheet. Freeze. Break into serving pieces when cold.
Check to see that the oven racks are in the middle of the oven. Then preheat the oven to 400°. Spread the tortilla chips on a cookie sheet. Cover the chips with the grated cheese. Bake for 2 to 3 minutes, or until the cheese melts. Be sure to use a potholder to take the cookie sheet out of the oven. To make it spicy, put a little taco sauce on each nacho as you eat it.
Whip cream and set aside. Dissolve jello in hot water. Cool. Blend with cream cheese in blender. Add vanilla, rinds, lemon juice and sugar. Fold all into whipped cream. Pour into crust and chill.
Divide scallops into 4 ovenproof dishes or 1 (9-inch) pie plate. Add lemon juice. Place crackers on top of scallops. Sprinkle with parsley and paprika. Bake at 350° for 30 minutes until bubbly and brown on top.
Combine the first 10 ingredients and make into small meatballs. Put on cookie sheet. Bake 20 minutes at 350°. Combine the remaining ingredients and heat until dissolved. Pour over meatballs and bake 30 minutes at 350°. (May be frozen.)
Cream margarine, peanut butter and sugar together. Beat in egg and vanilla. Stir in flour, baking soda and salt. Roll dough into forty 1-inch balls. Place balls in small muffin tins; bake 8 to 10 minutes at 375°. Immediately after removing from oven, press peanut butter cups into center of each cookie until only top of peanut butter cup shows. Leave in tins 10 minutes and then remove.
Dissolve strawberry Jell-O in 4 cups boiling water. In a separate container, mix strawberry Kool-Aid with sugar and 2 gallons water. Combine the Jell-O mixture with this mixture and then add 4 cans of pineapple juice. Stir all ingredients together and pour into gallon containers to refrigerate. Makes 4 gallons of punch.
Saute onion in butter. In a bowl, mix soup, onion and water chestnuts. In a 1 1/2-quart round Pyrex casserole dish, layer beans and soup mixture, sprinkling garlic salt and pepper after each soup layer. Bake at 350° for 50 minutes. Add layer of onion rings and bake 10 minutes more.
While tea is simmering, put in lemon, cinnamon and cloves. Strain and add juices. Sweeten to taste.
Combine cake mix and flour. Dissolve Jell-O in hot water and cool. Add Jell-O and oil to cake mixture, add eggs, one at a time, and the strawberries and juice. Pour into greased and floured cake pan. Bake at 350° for 30 minutes.
Combine in kettle: water, vinegar and salt. Heat to boiling. Pour over beans and seal. Process in boiling water bath for 10 minutes. Will be ready for eating in 2 weeks.
Mix vinegar, oil and sugar. Slightly break Ramen noodles and put in bowl. Pour oil and vinegar mixture over noodles; let sit no longer than 2 hours. Mix rest of ingredients together (chicken is optional). Add noodles and dressing. Serve.
Cook noodles until done. Drain. Melt margarine. Mix ingredients. Put into baking dish. Bake at 325° for 1 hour.
Beat it for 1 to 2 minutes. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Take out and cool, then refrigerate until really cool, about 1/2 hour.
Cream margarine, flour, baking powder and salt. Beat eggs and add sugar; mix well. Add this mixture to the margarine and flour and mix well. Add chopped fruits, nuts and raisins; mix. Add vanilla. Pour into a greased and floured tube pan. (If tube pan is not available, use loaf pan.) Bake at 275° for about 2 hours. Invert pan to cool. To remove, run spatula around edges, including tube.
Saute onion in butter. Add flour and seasoning. Add cream. Stir in cheese into hot mixture until melted. Add crawfish and cook 10 minutes on low heat. Pour mixture into buttered casserole dish; top with bread crumbs. Bake at 350°, uncovered, until bubbly.
Mix and let sit in refrigerator overnight. Serve in French bread loaf which has been scooped out. Slice the bread that you scoop out to eat with the dip.
Cook and stir ground beef and onions in Dutch oven or large roasting pan until meat is brown and onions are tender. Drain off fat. Stir in tomatoes, reserved liquid, tomato sauce and seasoning. Heat to boiling. Reduce heat; simmer uncovered 1 hour and 15 minutes. Stir in beans. Simmer, stirring occasionally, for about 15 minutes, or until desired consistency. Makes 24 servings (1 1/3 cups each).
Mash the avocados with a fork and add the seasonings to taste. Squeeze the lemons over the avocados. Mix everything. Use Doritos to dip.
Brown ground beef with onion; drain fat. Cook macaroni according to directions and drain. Mix all ingredients and put into greased casserole. Cover and bake for 30 minutes at 350°. Sprinkle grated Cheddar cheese on top last 10 minutes, if desired.
Cook sausage until brown; drain. Place hash browns in a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well. Pour over all. Bake at 350° for 50 minutes. Makes 8 to 10 servings.
In a large bowl, mix butter and sugar until light and fluffy. Add one egg at a time. Add lemon and vanilla. In another bowl, mix together flour and baking powder. Add this mix to the first mixture alternately with milk. Bake at 350° for 1 hour or until done. Do not overbake.
In a 2-quart microwave-safe bowl, microwave chocolate chips on Medium setting (50%) for 2 minutes. Stir chocolate; microwave for 2 to 3 minutes. Stir until smooth. Add remaining ingredients; mix well. Drop generous measuring teaspoonfuls of mixture onto lightly greased cookie sheet. Refrigerate until set, about 30 minutes. Store in airtight container. Makes 2 to 3 dozen Clusters.
Place pineapple in a casserole dish. Cover with, in order, a layer of flour, then sugar, then grated cheese, then crushed crackers. Pour melted margarine over the layers. Bake at 350° for 30 minutes.
Sift the first 5 ingredients together into a bowl. Cut shortening into flour mixture. Stir milk and egg into flour-shortening mixture. Roll and cut. Don't roll too thin. Bake at 450° for 10 to 15 minutes. Makes approximately 2 dozen biscuits.
Brown ground beef and onion. Drain. Put ground beef in a 9 x 13-inch dish. Add vegetables and soup mixed together. Top with Tater Tots. Bake at 375° for 30 minutes. Sprinkle cheese and bake 10 more minutes.
Mix vegetables. Add remaining ingredients. Refrigerate, covered, at least 2 hours. Keeps up to 3 weeks.
Put yeast in warm water; leave 5 minutes. Pour boiling water over shortening, sugar and salt; cool. Add beaten eggs and yeast. Add flour, a cup at a time; blend well. Cover and place in refrigerator overnight.
Pour milk into a deep narrow bowl; add whipped topping mix and pudding mix. Beat until well-blended, using low speed. Gradually increase beating speed to high and whip until mixture forms soft peaks, 4 to 6 minutes. Makes enough to frost 2 layer 9-inch cake. Store frosted cake in refrigerator.
Stir together drink and tea powder, sugar, cinnamon and cloves. Cover and store for up to 4 months in an airtight container in a cool dry place. Stir before using. Makes 2 cups (enough for 12 servings).
Bake cake as directed; cool. Punch holes in cake. Pour Eagle Brand milk over it. Put caramel topping on top of that. Put Cool Whip on top. Crumble candy bars on top of that.
Mix milk and egg in bowl. Stir together dry ingredients. Add egg mixture to dry ingredients. Fold in zucchini. Drop by rounded spoonfuls into oil. Fry until deep golden brown, turning once. Heat oil to 375°.
Combine and pour over spareribs. Cook for 2 hours at 350°. Remove ribs and thicken sauce for gravy, if desired.
Saute hamburger and onion. Add remainder of ingredients. Simmer 20 minutes.
Combine flour and next 5 ingredients in a large bowl, stir well. Add pecans and remaining ingredients, stir well. Spoon batter into prepared pan sprayed with cooking (Pam) oil. Bake at 300° for 1 hour and 45 minutes or until a wooden pick inserted in center comes out clean. Shield cake the last 30 minutes to prevent overbrowning. Cool 10 minutes on a wire rack. Remove cake from pan. Cool completely on a wire rack. Wrap cake and store in refrigerator. Yields 24 servings (153 calories per 1/2 inch slice).
Brown ground beef with onions, ground black, cayenne pepper and crushed red pepper. Drain if necessary. Put mixture into a 5-quart slow cooker (crock-pot) and add the V-8 juice, chili powder and chili beans. Cook 12 to 14 hours on low heat, stirring every few hours. About 1 hour before serving, add additional hot pepper powder to tate.
Stir-fry asparagus and pepper in oil over high heat until almost tender, approximately 8 minutes. Add shrimp and soy sauce. Stir until shrimp turns pink. Add garlic, zest of lemon, ginger, salt and pepper flakes. Cook until hot, 2 to 3 minutes. Serve with scallion and coriander over the top.
Mix well the egg yolks, sugar, cornstarch and cold water and cook until thick. Then add lemon juice, margarine and salt. Cover and let cool. Pour into an 8 or 9-inch baked pie shell. Top with meringue if desired.
Mix ingredients together to taste. The taste should be slightly tart. Half mixture and add 2 bottles of ginger ale to punch bowl. Add sherbet of color and flavor to punch bowl mixture. Use other half of mixture and ginger ale and sherbet as needed.
To baked, hot cake, poke holes through cake. Combine pudding with sugar. Stir in milk. Blend thoroughly. Do not overblend. Before pudding thickens, pour 1/2 of thin pudding evenly over warm cake into holes. Allow pudding to thicken slightly. Pour remaining 1/2 over cake. Cover and chill for 1 hour before serving. Store in refrigerator.
Mix all together. Place one heaping tablespoon of dough in ungreased muffin cup or one heaping teaspoon in miniature muffin cup. Press and shape to form pastry shell. Makes 24 large or 48 small tarts.
Boil grapes in brandy for 4 or 5 minutes. Put ice cream in serving bowls and pour grape mixture over. Serves 8.
No salt is needed. Mix all ingredients. Bake 1 hour at 350°.
Place banana into blender and add sugar or sweetener. Beat until smooth. Pour in 1/2 cup cold water; add ice, vanilla and dry milk. Beat until smooth and fluffy. Pour into chilled glasses.
Combine milk and pudding mix. Blend well; stir in sour cream. Chill thoroughly and use as a dip with fresh fruit. Yields 3 cups.