HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat oil and sugar together. Beat in eggs one at a time. Add vanilla. Add soda, salt and flour, Mix well. Stir in fruit mixture. Spoon batter into well greased muffin pans using paper cups if desired. Fill about 3/4 full. Press a candied pineapple, cherry, and pecan half into center of each. Bake in preheated 300° oven for 30 minutes or until cake springs back at touch of a finger. Makes about 18.
Brown the first 3 ingredients. Add remaining ingredients; simmer for 1 hour. Serve with hot corn bread.
Brown hamburger, onion and garlic. Simmer all but the last 5 ingredients for 10 minutes. Pour 1/2 cup taco sauce in the bottom of a 9 x 13 inch pan. Lay enough tortillas to cover sauce and then cover tortillas with 1/2 cup taco sauce. Add beef mixture and top with sour cream, corn and half of the cheese. Top with a layer of tortillas. Cover with remaining taco sauce and top with remaining cheese. Bake at 350° for 40 minutes. You can freeze this. Enjoy.
Mix the jello, 2 1/2 cups apricot nectar and boiling water; chill in oblong pan. Boil 1 cup apricot nectar and add the egg, flour and sugar blended together. Stir until thick; cool. Add the Cool Whip; spread mixture over jello.
Grease a 9 x 13-inch pan. In order listed, make two layers in pan. Bake at 350° about 30 minutes. Serve as side dish with tacos or as a main meal.
Let the cucumbers get big and turn yellow. Peel and cut large yellow cucumbers in half. Scoop out seeds with a spoon, creating a cup of each half. Cut them to make ring slices about 1/2-inch thick. Put these to soak in the 8 1/2 quarts water and lime solution for 24 hours. Drain and wash well with clear water. Cover with cold water; soak for 3 hours. Drain.
Make 1 1/2 cups rice and let simmer. Fry bacon in a 12-inch skillet or Dutch oven until crisp; drain on paper towels. Crumble bacon and reserve. Drain fat from skillet, reserving 2 tablespoons. Return 2 tablespoons to skillet. Cook and stir onion in fat until tender, about 2 minutes.
Preheat oven to 350°. Grease a 9-inch square baking pan. In a medium bowl, combine 1 cup of flour, oats, butter and brown sugar until crumbly. Press into baking pan. Bake 15 minutes.
Take slice of toast, spread on margarine, then spread on peanut butter. Add sliced apples. Sprinkle with sugar, cinnamon and brown sugar. Put in hot oven until ingredients start to meet. Leave oven door open. Will only take a short time.
Place chicken in pan. Pour honey on top, making sure all pieces on chicken have some. Sprinkle remaining ingredients on top. Cover. Place in preheated oven (350°) for 1 1/2 hours.
Mix in an ice cream pail. Freeze, stirring once or twice. To serve, fill glass with 3/4 full of slush and add 7-Up.
In large kettle, cook potatoes until done. Dice egg whites, celery, green peppers and onions. Mix potatoes and vegetables and add mayonnaise, salt and pepper to taste.
Separate dinner rolls into eight parts; put equal amounts of chicken on each. Wrap chicken in each roll and place in baking dish, end side down. Mix can of chicken soup with can of water. Pour over dumplings. Cover and bake 45 minutes at 375°.
Blend first 4 ingredients and chill. Serve over cream cheese with Wheat Thins.
Cook tortellini to desired doneness as directed on package. Drain and rinse with cold water. In a large flat salad bowl or 9 x 13-inch baking dish, layer cabbage, spinach, tortellini, tomatoes and green onion. Pour dressing over ingredients. Sprinkle with bacon. Cover and refrigerate until serving time. Serves 8.
Prepare fettuccine according to package directions. Drain. Gradually add milk to combined mayonnaise and garlic in small saucepan. Heat thoroughly, stirring occasionally. Remove from heat and blend in egg. Toss with hot fettuccine until well coated. Add remaining ingredients and toss lightly. Garnish with basil leaves, if desired. May substitute spaghetti for fettuccine. Yields 5 servings.
Chill juice and Sprite. Mix with cream of coconut. Serve with frozen ice ring made with additional pineapple juice.
Combine sugar and Crisco. Add eggs, one at a time. Add flour alternately with milk. Finish adding ingredients and mix well. Beat a few seconds, using high speed mixer, then lower speed and beat several minutes. Pour batter into a greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Soak mushrooms in hot water for 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
Grease a 13 x 9-inch pan. Put in pizza dough, covering the bottom of pan. Brown hamburger, then pour into pan. Cover hamburger and sauce with cheese. Bake at 350° for about 30 minutes or until the cheese is melted.
Boil large cabbage head until leaves can be pulled off head. Mix all remaining ingredients and roll into a ball; place in cabbage leaf. Tuck ends in and place in pan. Bake in tomato soup for 1 hour.
Heat oil (1 1/2 inches) in heavy saucepan or fryer to 350°. Lightly coat fish with 3 to 4 tablespoons Bisquick. Mix 1 cup Bisquick, salt, egg and beer until smooth. Dip fish into batter; scrape off excess batter. Fry until golden brown.
Put beef cubes in a 3-quart microproof casserole or baking dish. Sprinkle with salt. Combine gravy mix with 1 cup water; stir. Pour over meat. Cover and cook on High (maximum power) for 5 minutes; stir. Cover and cook on 60 (bake) for 20 minutes. Add celery, carrots and potatoes and stir lightly so that vegetables are covered with gravy. Add more water for a thinner gravy and salt for the vegetables. Cover and cook on 50 (simmer) for 25 to 30 minutes or until vegetables and meat are tender. Remove from microwave and let stand for 5 minutes.
Cream together margarine and sugar. Beat in eggs, vanilla and sour cream. Add baking powder. Sift together salt and flour and add to other ingredients. Pour half of batter in Bundt pan and sprinkle with mixture of nuts, cinnamon and sugar. Pour in remaining batter. Bake at 350° for 1 hour.
Put the celery, parsley, onion and bouillon in a casserole; toss lightly. Sprinkle with the salt, pepper and bacon. Bake, covered, at 375° for 30 minutes. Take out and sprinkle with the bread crumbs. Bake, uncovered, for about 10 more minutes. The bread crumbs will be brown.
Peel and slice potatoes and apples. Put in baking dish a layer of apples and then a layer of potatoes. Cover with marshmallows. Put mix on top of apples and butter. Cover with foil. Bake 1 hour at 350°.
1. Combine soup and 1 1/2 c. of water (broth) and add to droppings. Stir well while heating to a boil. 2. Mix remaining water with flour. Add to gravy when it boils stirring until it thickens. Makes 3 to 3 1/2 cups of gravy.
On cake mix directions, use milk instead of water and mix as usual with ingredients listed. Add the extract. Bake in 2 round cake pans. Let cool.
Cook very slowly the eggs, pineapple juice and sugar. Stir constantly until thick. Pour over pineapple mixture when cold. Serve with whipped cream.
Combine beef, onion, celery, carrots, potatoes and beans; place in an 11 x 7 x 2 1/2-inch casserole dish. Combine tapioca, salt and sugar and sprinkle over meat and vegetables; add tomato juice. Cover tightly with aluminum foil. Bake at 250° for 4 hours. Yield: 4 to 6 servings.
Mix all dry ingredients and then add liquids, pumpkin and nuts. Bake at 350° for 45 to 60 minutes in loaf pans (3 loaves, 45 minutes or 2 loaves, 60 minutes), that have been greased.
Combine flour, sugar, baking soda, salt and cocoa. Blend in butter, milk and vanilla. Beat 3 minutes on high speed. Add eggs. Beat 3 minutes longer. Pour into floured and greased cake pans. Bake at 350° for 35 to 40 minutes. Cool 10 minutes on wire racks. Remove from pans. Cool completely. Frost with your favorite frosting. Makes 2 layer cake or 1 oblong 13 x 9-inch cake.
Combine all ingredients except sausages or franks into small bowl. Let stand 1 hour or overnight for flavors to blend. Serve with grilled smoked sausage or franks. Makes 1 1/2 cups. Good also with barbecue or fowl, holiday times or family gatherings.
Bake in preheated 400° oven until crust is brown and filling is slightly puffy, 30 to 35 minutes.
Melt 2 sticks butter or margarine and unsweetened chocolate. Add flour, sugar and well beaten eggs. Add vanilla. Pour into greased sheet cake pan and bake at 300° for 30 minutes. Let cool. Cut into squares.
Stir and cook sausage and onion in oil until onions are tender, about 5 minutes. Stir in potatoes. sauce mix, water and pepper. Heat to boiling. Reduce heat, cover and simmer 10 minutes longer. Stir in carrots, simmer another 10 minutes. Stir in broccoli. Cover and cook until heated through well.
Combine first seven ingredients, mix well. Stir in chicken, eggs, and green onion.
Preheat oven to 425°. Generously grease popover cups. Pour milk into medium-sized mixing bowl. Add flour and salt. With rotary beater or wire whisk, beat until well blended. Do not overbeat. One at a time add the eggs, beating in each until completely blended. Pour batter into cups filling 3/4 full. Do not scrape bowl. Bake at 425° for about 20 minutes. Reduce oven temperature to 325° and continue baking 15 to 20 minutes or until golden brown.
Spray Bundt cake pan with Pam or Baker's Secret. Mix together sugar and cinnamon and coat cake pan with mixture. Beat together ingredients for 5 minutes. Pour into coated Bundt pan. Bake for 45 minutes at 350°.
Preheat oven to 350°. Grease the bottom and sides of a 9 x 13-inch baking pan.
Bring to boil. Simmer for 1 hour. Put cut hot dogs in for last 15 minutes.
Combine morsels and peanut butter in the top of double boiler. Place over hot (not boiling) water, stir until butterscotch melts and mixture is smooth. Remove from water. Add milk. Stir until well blended. Add black walnuts. Turn into foil lined 8-inch square pan. Chill until firm. Cut in 1-inch squares. Store in covered containers, if they last long enough.
Place corn in large paper sack. Add nuts, if desired. In a deep bowl combine butter, brown sugar, white Karo syrup and salt. Micro until it boils, then 2 more minutes. Stir in soda. Pour sauce over corn in bag and shake well. Micro for 1 minute and 15 seconds. Take out and shake well. Micro again 1 minute and 25 seconds. Tear bag open. Spread out and cool.
Cook on top of stove and pour into baked pie shell. Makes 2 pies.
Step #1: Spread bean dip in bottom of 13 x 9 x 2 glass pan.
Cream together the Crisco and sugars. Add the eggs and vanilla. Sift together the dry ingredients and blend well; mix into creamed mixture. Add oatmeal and pecans; mix well. Chill several hours of overnight. Shape into 16 to 20 (2-inch) rolls. Wrap in wax paper, then wrap 4 to 6 rolls in foil and put in freezer. Bake as needed. Slice 1/4-inch thick. Bake on oiled cookie sheets for 8 to 12 minutes at 350°. Makes 16 to 20 rolls.
Mix mixture until thin (not running). Drop by spoon on well-greased pan. Bake at 400° until top is brown.
Cook spaghetti. Mix hamburger and Swedish meatball seasoning in a large bowl, cook in frying pan. Add the flavoring envelope with the thickener to 2 cups milk. Add 1/2 cup water with the meat mixture mixing evenly before cooking. When meat is done, add the milk mixture and thickener, put all together and serve.
Mix crumbs and flour; set aside. Melt oleo. Add milk and sugar. Boil 10 minutes. Remove from heat. Add chips. Stir until melted. Add rest of ingredients. Stir well. Pour in pan and cool.
Brown all meats. Drain fat. Add rest of ingredients and simmer for 45 minutes.
Mix flour, brown sugar and cinnamon. Cut in butter until coarsely ground. Turn slices of bread over and cover well with blueberries. Sprinkle crumb mixture on top. Bake 40 minutes or until golden brown. Serve by slices or cut into squares. (May top with slices of strawberries, if desired, instead of blueberries.)
In a 3 qt. saucepan, combine the contents of the potato pkg, corn, tomatoes, and water; mix well. Bring to boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese, and hot pepper sauce, if desired; cook and stir until cheese is melted. Garnish with parsley, if desired. Yields 6-8 servings.
Mix all ingredients in large bowl in order given. Do not season potatoes. Bake at 350° for 1 hour or slightly longer.
Cook the lemon juice and grated lemon until thickened. Remove from heat and add nuts. Use as sandwich filling.
Melt together butter, water and cocoa. Mix flour, soda, sugar, cinnamon and salt together. Add buttermilk, eggs and vanilla together. Mix first and second mixtures together, then add third mixture. Bake for 20 minutes at 350° in ungreased pan.
Cream margarine; add sugar. Beat until smooth; add eggs, one at a time, beating well after each. Add vanilla. Add wafers alternately with milk. Add coconut and nuts. Placed in a greased and floured angel food pan. Bake at 275° for 1 1/2 to 2 hours. Makes 16 servings.
Mix together first 5 ingredients. Then add dry ingredients and vanilla. Bake in greased and floured pan about 60 minutes at 350°. Makes 2 loaves.
Combine ingredients. Refrigerate 1 hour. Serve cold. (Yields 1 cup.)
Cook chicken in boiling water, remove from bone and cut in small pieces. Cook onion, celery and spaghetti in broth where chicken was cooked until tender.
Melt shortening; add onions and cook until tender. Stir in flour and salt. Add milk gradually. Cook over low heat, stirring constantly, until thickened and beginning to boil. Remove from heat. Stir in mustard and cheese. Cut wieners in 1/4-inch slices. Arrange alternate layers of potatoes, wieners and cheese sauce in 2-quart buttered casserole dish. Top with cheese sauce. Bake at 325° for 1 1/4 hours. Serves 6 to 8.
Mix the eggs and then all other ingredients. Put in greased pan. Cook in oven at 350° for 1 1/2 hours.
Cut up broccoli. Use only flowerets. Wash and soak in water in refrigerator for 2 hours or overnight. Drain. Mix together all ingredients.
Cream margarine and sugar; add eggs and beat well. Sift flour and cocoa. Add to batter. Add vanilla and nuts. Bake in 10 x 14-inch pan at 350° for 30 to 40 minutes. Remove from oven and cover with marshmallows. Return to oven until marshmallows soften and run together.
Clean goose well. Season with salt and pepper and vinegar. Place an onion in cavity. Let stand overnight. Remove onion. Dredge with flour and place in roasting pan in slow oven, 325°. Roast, uncovered, until tender and browned, 20 to 25 minutes per pound, basting with juices in pan. Goose may be filled with stuffing, if desired.
Cook corn according to package directions, omitting salt and fat; drain and set aside. Cut tops off peppers and remove seeds. Chop tops; set aside. Cook peppers in boiling water 5 minutes. Drain peppers and set aside.
Cook broccoli and drain. Save 1/2 cup juice. Put juice, 1/2 oleo and diced cheese in saucepan over low heat until melted. Put broccoli in dish and pour cheese mixture over dish. Crush crackers and mix with 1/2 butter or oleo; place on top. Bake at 325° for 20 to 30 minutes.
Saute mushrooms, celery and onion in butter until limp; set aside. Beat eggs; add cream, flour, salt, paprika and pepper sauce. Beat well. Stir in ham or bacon, cheese and wine. Cover; chill. It is best to chill overnight.
Melt top three ingredients in double boiler. Stir occasionally. Drop by teaspoons on wax paper.
Mix and shape into 50 or 60 small balls. Place 10 meat balls on 8 or 9-inch glass dish. Cook in microwave oven 2 minutes. Drain.
Mix all ingredients together. Bake in a loaf pan at 325° for 1 hour.
Cut cucumbers in half and peel. Cut each half in quarters lengthwise. Remove seeds. Heat 2 cups water and coarse salt. Add ice water. Pour over cucumbers and chill for at least 12 hours.
Mix cream cheese, sugar, Dream Whip and milk together. Break angel food cake into small pieces and line bottom of pan. Make layers of cake, mixture and pie filling to top of pan.
Combine seasonings in liquid until sugar dissolves. Stir in vegetables and let stand overnight.
Cream the eggs until light and fluffy. Gradually add sugar. Fold in pumpkin and lemon juice. Fold in flour, baking powder and pumpkin pie spice. Pour into well-greased 15 x 10-inch jelly roll pan. Sprinkle with 1 cup finely chopped nuts. Bake at 375° for 15 minutes. (Use Teflon pan for best results.) Quickly loosen sides with knife and turn onto thin towel sprinkled generously with powdered sugar. Roll from wide side; let cool. When cool, unroll and spread with creamed mixture.
Make turkey gravy this way: Place gizzard, heart and neck in saucepan and cover with water. Withhold the liver until near the end of the cooking, since it requires only 10 to 15 minutes.
Combine all ingredients except 1/2 cup butter and corn flakes. Put them in baking dish. Sprinkle crushed corn flakes on top and drizzle remaining butter on top of corn flakes. Bake at 350° for 1 hour.
Wash the beef, then cut into long strips. Marinate in 1 tablespoon soy sauce, 1 tablespoon water, cooking wine and cornstarch for 30 minutes. Heat the wok and add 1 cup of oil. Fry the beef until it is done medium; remove and drain. Heat the wok, then add 2 tablespoons of oil. Stir-fry the onions until cooked. Add remaining ingredients and bring to a boil. Mix in the beef and stir quickly. Remove and stir.
Mix chocolate pudding according to directions on package, using nonfat milk. Cool thoroughly. Mix peanut butter with pudding. Drop 1 tablespoon onto 1 square graham cracker. Place low calorie whipped topping on top of the pudding/peanut butter mixture. Cover with second graham cracker square. Freeze until ready to use.
Cut okra into 1-inch pieces; season to taste. In small bowl, beat egg and add milk. Dip okra in mixture and roll in corn meal. Fry in deep fat until crisp and brown. Drain on paper towels.
Dissolve jello in 2 cups boiling water. Add circus peanuts; stir until partially melted. Add the cold water; let jell softly. Whip Dream Whip; stir into jello mixture. Add the drained pineapple and pecans; stir well. Refrigerate until jelled.
Mix all the ingredients and pour into a casserole dish. Bake for 45 minutes at 350°.
Preheat oven to 325°. Over hot, not boiling, water combine chocolate chips, 1/2 cup sugar and heat until chips melt and mixture is smooth. Remove from heat and set aside.
In a medium mixing bowl combine mayonnaise, sour cream, onion, curry powder, 1/4 tsp. salt and dash of pepper. Stir in chicken and celery. Cover and chill. Serve on lettuce lined plates with popovers. Makes 6 servings.
Place pork, onion, pepper, oil and seasonings in large crock-pot. Add water and cook on low for 8 to 12 hours.
Cut cabbage, remove core with a sharp knife, slice each section into match size strips (about 2 to 4-inches). Put into large bowl and knead about 5 minutes, until wilted. Cut onion (a bit larger than a golf ball) finely. Add to cabbage. Mix with wooden spoon. Add mayonnaise by heaping spoonfuls (approximately 4 ounces, or to your taste). Add white vinegar, sugar and oil. Toss with wooden spoon until well combined. Add salt to taste. Keep at room temperature for at least an hour. Refrigerate coleslaw overnight.
Mix ingredients well and serve with crackers. Store leftovers in a covered dish in the refrigerator.
Combine first 4 ingredients until stiff peaks form (using mixer on high speed). Reduce speed on mixer to low and slowly add confectioners sugar and nuts. Mix well. Drop by teaspoonful on wax paper. Let dry 12 hours. Turn over occasionally. Store in airtight container. Makes 5 dozen pieces.
Heat in saucepan until dissolved the gelatin, sugar and pineapple. Cool, then add buttermilk, nondairy topping and nuts. Blend thoroughly and pour into mold. Chill.
Cream margarine and sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and baking soda; add to creamed mixture, alternating with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch Bundt pan. Bake in 325° oven for 1 hour and 5 minutes. Cool for 10 minutes and remove from pan.
In saucepan, mix sugar, vinegar, water, cornstarch and soy sauce. Stir well. Cook over low heat until thickened. Pour over vegetables and chicken.
In small saucepan, combine all ingredients. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute longer. Serve warm.
Brown hamburger and sausage; drain excess grease. Prepare lasagna as directed. Combine ingredients as follows: 1 layer lasagna, 1 layer hamburger, 1 can spaghetti sauce, 1 package cheese (Mozzarella or Cheddar), 1 layer of lasagna, 1 layer ham sausage, 1 can diced tomatoes (with sauce), 1 package cheese. Bake at 350° for approximately 30 minutes.
Cut beef into small pieces. Soften cream cheese. Mix all ingredients and spoon into the hollowed loaf of bread. Bake at 325 degrees for 1 hour. Serve with Ritz crackers.
Preheat oven to 350°. Mix all ingredients except tortillas and cheese. Layer tortillas (torn into bite size pieces), chicken mixture and cheese twice. Bake 30 minutes or until cheese has melted and started to turn brown. Serve with chips and salsa.
Bake at 350° until top is firm enough to hold crumbs, about 20 to 25 minutes.
Mix together and cook in a double boiler for 10 minutes. Pour into pie shell and top with margarine and set in oven to brown for a bit.
Cut flank steak or chicken into portions. In any size crock-pot, combine meat, onion, green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours. Remove meat from crock-pot and shred. Return meat to crock-pot and stir. To serve fajitas, spread meat mixture into flour tortillas and add favorite toppings. Roll up tortillas. Serves 6 to 8.
Brown meat in shortening; set aside. Mix dry ingredients. Mix meat and dry ingredients in a large pot. Add next 4 ingredients. Cover with water; simmer 3 to 4 hours. Add oats and cook until thick.
Combine the first six ingredients and refrigerate overnight. Add remaining ingredients just before serving over vegetable mix.
Brown hamburger. Drain excess grease. Melt cheeses and mix hamburger and cheese together. Add tomatoes and peppers. Serve with nacho chips.
Place apples in 8-inch greased pan. Blend remaining ingredients until crumbly and spread over apples. Bake at 375° for 30 to 35 minutes or until apples are tender and topping is golden brown.
Grease an 8 x 12-inch pan with butter or margarine. Place bread slices in the bottom of the pan. Spread cheese over the bread. Then sprinkle the sausage over the cheese. Mix the eggs, milk, salt, mustard and pepper and pour over the bread, cheese and sausage. Let the mixture soak overnight and cook at 350° for 30 to 35 minutes.
Combine ground beef, bread crumbs, milk, egg, onion, salt and pepper. Mix and put in baking pan. Cover with this sauce: 1/4 c. catsup, 2 Tbsp vinegar, 1 tsp chopped onion. Bake at 350° for 30 to 40 minutes.
Grease and flour 9 x 5-inch loaf pan. Beat brown sugar and margarine until light and fluffy. Stir in zucchini, pineapple and eggs. Add flour, baking soda, cinnamon, salt and allspice. Blend well. Fold in nuts and coconut. Bake 60 to 70 minutes at 350° or until toothpick comes out clean. Cool 10 minutes. Remove from pan.
Cook the potatoes; peel and dice. Combine with onion, salt, pepper and crumbled bacon. In the bacon grease, add water, vinegar and sugar and boil. Combine the flour with 1 tablespoon of water. Pour into sauce. Mix well. Pour over potatoes and onions and serve hot. For color, add chopped pimentos and green pepper to the onion, potatoes and bacon.
Prepare broccoli and lima beans as directed on package, then drain. In a casserole dish, mix soups, sour cream and water chestnuts. Stir in cooked broccoli and lima beans.
In a large bowl, crush the vanilla wafers. Chop cherries and pineapple and add to the crushed wafers. Add the raisins and chopped nuts. Add condensed milk and mix well until moist. Place into a tube cake pan or several small loaf pans. Refrigerate several hours. (Spray cake pans with cooking spray for easy removal.)