HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients together. Press in bottom of 9 x 13-inch pan. Mix remaining ingredients together with mixer and pour on top of cake mixture. Will be thick, so spread with spoon. Sprinkle 1 cup pecans on top. Bake at 350° for 30 minutes or until set in center. Cool, cut and sprinkle powdered on top. Serve.
Boil first 4 ingredients together for one minute. Remove from heat. Add remaining ingredients and drip by spoonfuls onto waxed paper!
Beat cream cheese and powdered sugar with electric mixer until smooth. Fold in Cool Whip and spread over cooled crust. Combine sugar, cornstarch and water in a saucepan; smooth out lumps in cornstarch. Heat over medium heat until thickened and jelly-like. Remove from heat. Stir gelatin into jelly-like mixture. Cool approximately 3 minutes.
In skillet season and brown cut up chicken in 1 tablespoon oil. Make onion soup as directed on package and add chicken. Add remaining ingredients. Let simmer for 1/2 hour or until desired thickness. Can add onions, green peppers, red peppers, sliced carrots and/or pea pods along with other ingredients.
Dissolve yeast in warm water in a large mixing bowl. Stir in sugar, salt, 3 tablespoons oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place 45 minutes.
Beat cream cheese with mustard, garlic pwd. And wine until smooth. Beat in olives, cheddar cheese and parsley. Form into a ball, wrap in wax paper. Chill. When chilled roll in sunflower seeds. Serve with crackers, veggie, or chips and salsa.
Sift baking powder in flour. Beat eggs and sugar together until light. Add butter (well creamed), then the flour, spices, jam and, lastly, the juice. Bake in layer pans. Put together with icing. This makes a fine substitute for fruit cake.
Heat oven to 375°. Grease 18 muffin cups. Lightly spoon flour into measuring cup. Level off. In a large bowl, combine flour, brown sugar, cocoa, baking soda and salt. Blend well. Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened. Fold in vanilla, milk chocolate chips and almonds. Fill greased muffin cups 3/4 full. Bake at 375° for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes. Remove.
Cook and stir beef in 12-inch skillet until lightly brown; drain. Remove from heat. Stir in 1 1/2 cups of cheese, green onion, sour cream, salt and pepper. Cover and set aside. Heat remaining ingredients to boiling. Reduce heat. Simmer uncovered 5 minutes. Spoon about 1/2 cup beef mixture onto each tortilla; roll tortilla around filling. Arrange in 2 ungreased 12 x 7 1/2 x 2-inch oblong baking dishes. Pour sauce over enchiladas. Sprinkle with remaining cheese. Cook uncovered in 350° oven until bubbly, about 20 minutes.
Combine first 7 ingredients in a large mixing bowl. Cut in butter until mixture resembles coarse meal. Combine eggs, milk and corn syrup. Mix well. Add to the dry ingredients, stirring just until moistened. Fold in blueberries. Pour batter into greased muffin tins. Makes 1 1/2 to 2 dozen muffins, depending upon size of tin. Bake at 350° for 18 to 20 minutes or until muffins are golden brown.
In a 2 quart saucepan combine butterscotch and chocolate chips with condensed milk. Heat over medium heat, stirring until chips are melted. (Be careful; Do not let chocolate burn). Remove from heat.
Drain all fruit. Mix sour cream and sugar. Mix all ingredients together; cover and chill.
Prepare Jell-O as indicated on box. Grind cranberries and oranges (with peels) together. Add to Jell-O mix. Mix in applesauce and walnuts. Refrigerate for several hours until set.
Drain pears and add water to juice to make 1 cup. Heat. Cut up cream cheese. Add hot juice to jello and stir until dissolved. Add cream cheese and stir. Add pears. Cool in refrigerator until beginning to set and add container of Cool Whip.
Mix pretzels and butter; put in the bottom of a 9 x 13-inch pan. Bake 10 minutes at 400°; let cool. Mix 3/4 cup sugar, cream cheese and Cool Whip; pour over cooled crust. Dissolve Jell-O and add strawberries. Let chill and pour over Cool Whip mixture; chill again until ready to serve.
Heat butter and sugar in frying pan; add crumbs. Brown well, stirring occasionally. Put crumbs in a casserole in layers, alternating with the applesauce. Cool. Serve with whipped cream and a dab of red jelly.
Mix first 6 ingredients. Store in an airtight container. To make 1 pint of dressing, combine mayonnaise and buttermilk with 3 1/8 teaspoons dry mix.
Saute garlic, green pepper and onion rings in hot oil. Add tomatoes and seasoning; simmer 15 minutes. Cook green beans and drain. Place beans in center or round, flat vegetable serving bowl. Spoon tomato mixture around beans.
Simmer first 5 ingredients for 45 minutes. Add oregano. Simmer 15 minutes more. Slice eggplant in 1/4 to 1/2-inch slices; dip in egg and roll in crumbs. Place in single layer on nonstick sheet 13 x 9-inch pan. Bake 25 minutes in 350° oven. Then remove; layer eggplant, sauce and cheese and repeat in casserole dish. Bake, covered, for 20 minutes; uncovered for 10 minutes more.
Preheat oven to 350°. Cream the cheese and margarine with mixer at medium speed. Add flour and salt, mixing well. Stir in walnuts. Roll into marble sized balls; flatten with a fork and bake 12 to 14 minutes until nicely browned on the bottom. Serve warm. Makes 30. Store airtight.
Salt hens and place in a large cooking bag. Put onion and bell pepper over your hens. Quarter potatoes and lay bacon over this. Pour cooking sherry over all. Tie bag and punch holes in bag. Bake at 375° for 1 hour.
Beat egg whites until stiff, but not dry. Add sugar gradually, beating constantly. Stir in rest of ingredients. Drop by teaspoon about 2-inches apart on well greased or sprayed cookie sheet (vegetable spray). Bake at 300° for 12 to 15 minutes. Makes 3 to 4 dozen. Recipe may be doubled.
Flake drained salmon with cream cheese. Add onions, lemon juice, liquid smoke and salt. Let stand several hours after mixing or refrigerate overnight. Make into log or ball. Roll in nuts and parsley mixture.
Beat Bisquick, eggs and milk together. Slice apples. Coat with mixture. Cook on griddle until golden brown, turning once. Serve with syrup, jelly or powdered sugar.
Mix ingredients, batter will be thin. Pour into greased muffin tins. Bake at 450° for 15 minutes.
Layer in order given. Pour over 1 can of beef broth. Bake in oven 1 hour at 350°.
Partially thaw fish fillets. Cut into large chunks. Saute carrots and potatoes in margarine approximately 5 minutes in heavy pot. Add remaining vegetables and seasonings. Simmer 3 minutes longer. Add wine, water and fish. Ladle into 6 ovenproof bowls and bake in preheated 400° oven for 5 to 8 minutes. Yields 6 servings.
Slice cucumbers and onions. Put 1 head of dill and 2 thin slices of onion in each pint jar. Fill with cucumber slices and shake jar to pack. To make the syrup, combine vinegar, sugar, salt, celery seed and mustard seed. Heat to boiling. Pour over cucumbers and add another head of dill and 1 slice of onion to each jar. Then adjust screw-on lids at once. Put in canner (like cold packer). Boil 5 minutes.
In a saucepan, combine juice, consomme, onion, horseradish, pepper and Worcestershire sauce. Heat, stirring constantly. Serve with lemon slices studded with cloves, floating in each cup.
Mix in large bowl, tuna, mushroom soup, celery, green pepper, milk and onion. Boil noodles until done. Combine ingredients and pour into a greased 10 x 12-inch pan. Sprinkle Cheddar cheese on top and cover with bread crumbs. Bake at 350° for 1 hour or until done.
Spoon the cherry pie filling into the pie shell or individual tart shells. Top with the thawed whipped topping. Sprinkle with chocolate sprinkles, if desired.
Mix soda and sugar together. Mix butter, sugar and egg together. Add vanilla and flour. Roll in balls, the size of a big marble. Mash down with potato masher. Bake at 375° about 5 to 7 minutes. Do not grease cookie sheet.
Dissolve yeast in 1/4 cup lukewarm water. Place 1 cup boiling water, shortening, salt and sugar in mixing bowl. When water, add beaten egg and dissolved yeast. Add 2 1/2 cups flour gradually and beat vigorously after each addition. When all flour is added, it will have a glossy look. Add 1 more cup of flour and beat. Cover with lid; keep warm and let stand until light. Work down and let rise.
In large skillet, brown beef with onion and garlic. Drain well. Mix in tomatoes, oregano, salt and pepper. Simmer 10 minutes, stirring constantly. Mix in zucchini, cook for another 10 minutes. Blend in noodles. In 12 x 7-inch baking dish, layer half of meat mixture and half of cheese. Repeat layers. Bake at 350° for 15 to 20 minutes or until heated through.
Melt chocolate in boiling water; set aside to cool. Cream butter and sugar; add egg yolks and soda; beat. Add chocolate and vanilla; beat. Add flour and buttermilk alternately; fold in stiffly beaten egg whites, coconut and pecans. Bake at 350° for about 30 to 35 minutes. Makes 3 layers.
Arrange bottom layer pie crust in pie pan. In saucepan, add cooked chicken, soup, vegetables and onion. Heat until soup is creamy and pour mixture into pie crust. Arrange top pie crust. Fork the top of the pie crust for air holes. Bake 45 minutes or until crust is brown.
Whip sugar and egg white until fluffy. Add pecans and stir to coat. Drop onto greased pan. Bake 20 to 30 minutes at 225°. May bake individual nuts or in mounds.
Grease medium casserole dish. Mix all ingredients in another mixing bowl except bread cubes and raisins. Mix until sugar is dissolved. Add bread cubes and raisins. Stir until well mixed. Pour into greased baking dish. Place this dish in a large roasting dish. Water should be added to the other dish to 1-inch deep. Bake 1 hour at 375°. Serve warm with a basic white glaze.
Brown turkey; drain well. Put turkey in 5-quart pot. Add remaining ingredients in order given. Bring chili to a gentle boil. Reduce heat to low and simmer until done. Yields 4 quarts of chili, 288 calories per 2-cup serving.
If using fresh chicken, soak in salt water 1/2 hour to deblood it. Mix soup and sour cream. Pour over chicken breasts which have been placed in a greased baking dish. Bake covered for 1 1/4 hour at 350°. Remove cover. Bake an additional 15 minutes.
Pour 2 cups boiling water over jello to dissolve. Thaw strawberries, mash bananas, drain pineapple (saving juice). Add half pineapple and other ingredients to jello. Place in refrigerator to set. Allow cream cheese to soften at room temperature. Mix remaining pineapple with cream cheese, adding some juice. Spread mixture on top of jello. Refrigerate to set cheese. Serves 12.
Melt margarine in water in saucepan. Add rice and soup and mix well. Add mixture to a 9 x 13-inch baking dish. Season chicken with salt, pepper and paprika to taste and lay in dish. Bake at 375° for 1 hour. (I skin chicken, place meaty side down and turn after 45 minutes.)
Mix jello with 2 cups boiling water; gel until thick, but not firm. Beat with egg mixer until foamy. Add cream cheese, pineapple, nuts and Cool Whip. (Save enough Cool Whip and nuts to put on top.) Gel until firm, then top with Cool Whip and nuts.
Heat all ingredients (except noodles) to boiling in 4-quart Dutch oven. Reduce heat. Cover and simmer until chicken is done. Skim fat. Cook noodles. Remove chicken from broth and cool slightly. Remove chicken from bones and skin. Cut into 1-inch pieces. Add chicken and noodles to broth and heat until hot. Makes 8 (1 cup) servings.
Combine cauliflower, potatoes, onion, carrots, bouillon and water. Bring to a boil and simmer 30 to 40 minutes. Add grated cheese and stir until melted. Add salt and milk. Heat to serving temperature. May be thickened with 1 to 2 tablespoons flour, if heavier consistency is preferred. Serves 8.
Drain and chill fruit, save juice (add orange juice if not enough). Dissolve jello in hot water, add 1 cup fruit juice. Chill jello until slightly thickened. Add fruit and marshmallows. Place jello in 11 x 7-inch glass pan. Chill until firm.
Combine sausage, eggs and bread crumbs. Shape into teaspoon size balls. Saute in oil until brown. Drain. Combine remaining ingredients; pour over sausage balls and simmer for 30 minutes. Serve hot. Sausage balls may be refrigerated or frozen in sauce. To serve, heat at 350° for 20 minutes. Yields about 6 dozen.
Slowly add the ingredients and cook until absorbed. Add 2 tablespoons brandy or cognac. Add seafood to rice mixture. Stir in remaining 1/4 cup olive oil. Serves 4.
1. Place patties on heavy duty broiling foil. Add raw potato (sliced), carrot and onion slices, salt and pepper. Fold foil around edges together to lock on ends and lengthwise. 2. On a grill cook the foil, meat side down for about 15-20 minutes. Using hotgloves flip foil package over seam side down. Cook 10-15 minutes. Serve by opening foil pack and using pack as a plate.
Cut up broccoli, cauliflower, carrots, zucchini and yellow squash. Place all vegetables in large stock pot. Fill pot with water, covering vegetables completely and seasonings and broth for desired taste. Let simmer for at least 3 hours over low heat. Freezes well.
The amount of flour depends on the size of the egg. Mix together until mixed but not stiff. Place on floured surface and roll out thin. When you think you can't roll it any longer, roll it some more. Let dry for 10 to 15 minutes. Roll up into a thin roll and slice. Spread out on a flat surface to dry several hours.
Bake pie crust at 450° for 5 minutes. Cool. Reduce oven to 425°. Combine eggs, heavy cream, salt, pepper, onion and corn. Blend well, then stir in cheese. Pour into pie crust. Bake at 425° for 10 minutes, then at 350° for 30 minutes.
Preheat oven to 400°. Partially slice bread into 16 pieces. Cut each slice of cheese diagonally and place 1 triangle of cheese in between each piece of bread. Place the bread on foil-covered cookie sheet. Combine margarine, onion, mustard and poppy seed. Mix well and "ice" the bread on tops and sides. Place small pieces of bacon on top. Bake for 20 minutes. Serve hot!
Sift flour, soda, baking powder and salt together. Cream the margarine. Add sugar gradually. Add vanilla and eggs. Add sour cream, stirring until smooth. Add flour mixture. Stir in chips and nutmeats. Drop from teaspoons on ungreased cookie sheet. Bake in a hot oven at 425° for 10 to 12 minutes. Makes about 4 dozen cookies.
Mix apples, pudding mix and sugar. Put into greased casserole dish. Dot with butter, and cover with cinnamon bits or sprinkle on cinnamon. Bake at 350° for 30 minutes.
Mix all ingredients well. Pour into loaf pans and bake at 350° until done.
Preheat oven to 325°. Grease a 13 x 9 x 2-inch casserole dish. Cook chicken and dice. Prepare stuffing according to directions on package; spread in bottom of dish. Add layer of diced chicken. Melt butter in saucepan; blend in flour and seasoning. Stir in broth; cook until thick. Stir small amount of hot mixture into slightly beaten eggs. Blend together gradually. Pour over chicken. Cook at 325° for 45 minutes, or until knife inserted in souffle comes out clean. Serve with Pimiento-Mushroom Sauce.
Brown ground beef in shortening. Add onion, tomato sauce, catsup, steak sauce, pepper and parsley. Simmer for 30 minutes. Cook macaroni. Combine in a baking dish. Gently spoon mushroom soup into mixture, lightly lifting from bottom. Sprinkle cheese over top. Bake at 350° until bubbly and brown.
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 to 3 hours. Punch dough down; divide into four equal parts. Roll each into a 9-inch circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on baking sheets; freeze. When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375° for 12 to 15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks. Yield: 32 rolls.
Peel apples and pour 1/2 cup sugar over apples; set aside. Sift flour, salt, baking powder and cinnamon; set aside. Cream oil and 2 cups sugar. Add eggs, one at a time, cream well. Add vanilla, mix. Add flour mixture. Fold in nuts and apples, mix well. Pour in well-greased and floured large tube pan. Bake in oven at 350° for 50 to 60 minutes. Cool for 10 minutes. Turn out, then ice.
Rinse raisins under hot water; drain well on paper towels, then cut raisins fine with scissors. Add raisins to about 2 tablespoons of flour (extra); set aside. Cream the sugar, eggs and butter until very light and fluffy. Sift flour again with salt and mace, then add to egg mixture, alternating flour and milk, beginning and ending with flour. Beat on medium speed until well blended. Add baking powder and lemon; beat well 2 minutes, then mix in raisins by hand until well blended only. Bake in greased tube pan at 350° for 1 hour and 20 minutes or until well browned and tests done.
Mix potatoes, potato water, cold water, lard, yeast and sugar. Let stand for 2 hours. Beat egg and salt together and add to mixture. Add enough flour to make a stiff dough. Grease well on top and put in a cool place. Make out 2 or 3 hours before baking. The dough will keep several days if kept in a cool place, but don't let freeze. Keep well greased on top.
In a large bowl, mix the cream cheese and milk until smooth. Stir in onion and chicken. Mix well. Place 1/4 cup chicken mixture in each roll. Fold edges of roll around filling. Brush tops of rolls with melted margarine. Place on an ungreased cookie sheet. Bake at 350° for 20 to 25 minutes.
In a small tub (or large bowl) combine cabbage and onion. In a mixing bowl blend together remaining ingredients. Drizzle sauce over cabbage mixture and toss to cover. Store refrigerated until served.
Combine soy sauce, garlic and ginger and marinate tenderloin in it for at least 1 hour. Dry tenderloin and cover with honey. Roll in sesame seed. Bake at 400° for about 20 minutes. Let stand for 5 minutes. Serves 3.
Soak beans overnight; cook according to package directions in large, heavy pot. Add lemon juice and chili seasoning (included in bean package). Add canned chili to cooked beans. Saute onion in vegetable oil; add to pot of beans. Stir in spaghetti sauce, macaroni and cheese and optionals as desired. Cook until done, simmering to keep hot until ready to serve. Blend in mushroom soup. Adjust seasoning, adding chili powder if desired. Stir often and add water as necessary while cooking. One cup of sour cream may be stirred in, or serve topped with a dollop of sour cream. Freezes well. Makes up to 20 servings.
Mix the ingredients (except ice cream) and pour half the mixture into a buttered 9 x 9-inch dish. Fill with 1/2 gallon ice cream. Cover with remaining mixture and freeze.
Cook on medium-high. In a 3-quart pot, put water and salt to taste. Slowly pour corn meal while stirring. Keep stirring to prevent lumps to form until very thick. Lower heat to medium. Let corn meal cook for 30 minutes, stirring occasionally. Pour in a 9 x 9-inch glass pan. Cover with wax paper and let it stand for 15 minutes before serving.
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn onto floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl. Cover tightly. Refrigerate at least 8 hours (can be kept up to 5 days in fridge). Punch down and make rolls. Let rise 1 1/2 hours. Bake at 400° for 15 to 25 minutes.
Mix all ingredients except gravy and vegetables. Form into a loaf and place into 9 x 13-inch pan. Bake at 375° for 45 minutes. Pour gravy over the top of the loaf, add vegetables around the sides and bake for an additional 15 minutes.
Place meat on a large piece of foil. Spread undiluted cream of mushroom soup over meat and sprinkle with onion soup mix. Wrap foil sealing with double fold. Place in a large roaster. Bake at 350° for 1 1/2 or 2 hours or until tender. The soup may be used as gravy.
Place roast in metal baking dish. Pour French onion soup over roast and sprinkle with Good Seasons dressing. Cover with foil and bake at 325° for 45 minutes to an hour per pound. Remove roast from broth and shred meat. Put broth in a bowl and place in freezer to allow the grease to gel. Remove grease from broth and pour over shredded meat. Makes 6 to 8 sandwiches.
Put chopped onion in melted butter. Blend in flour and 1 teaspoon salt. Add broth. Cook and stir until thick and bubbly. Add remaining ingredients. Pour into pastry shell (large). Bake for 30 minutes at 450°. Freezes well too.
Place potatoes and water in 3-quart casserole. Cook, covered, on full power 20 to 25 minutes or until potatoes are tender. Drain and stir in sour cream, cottage cheese, green pepper, garlic, salt and pepper. Heat on full power 3 1/2 to 5 1/2 minutes or until thoroughly heated. Sprinkle with cheese and paprika, if desired.
Put in crust and bake at 350° for 45 to 50 minutes, or until center is set.
Melt butter and saute onion; mix drained broccoli and 2 cups cooked rice. Add soup and Cheez Whiz; add onion. Grease large casserole pan. Pour mixture in pan and bake at 350° for 1 hour.
Microwave directions: In 1 1/2-quart microwave-safe bowl, combine sugar, cornstarch, allspice and cinnamon. Stir until thoroughly mixed. Add pumpkin, water and raisins. Microwave on High (100%), stirring at 2 minute intervals until thickened. Stir in rum, butter and vanilla.
Blend flour and shortening together. Add buttermilk; stir well. Put dough mixture on a floured surface; knead 2 or 3 times. Cut biscuits with biscuit cutter or a cup. Place biscuits on a greased pan; put a little melted shortening on top of biscuit. Bake at 400° until golden brown. Remember, all ovens cook differently.
Saute onion, snow peas and celery in butter. Combine all ingredients but noodles. Store in refrigerator overnight. Before baking, sprinkle noodles over top. Bake at 375° for 30 minutes. Serves 6.
Have Cheddar cheese and cream cheese at room temperature. Mix together well. Add other ingredients. Refrigerate mixture overnight or several hours. Form into 1 large or 2 small balls. Roll in pecans. Should be stored in covered containers and refrigerated. Serve with assorted crackers.
Saute ground beef and pork; shake some Adobo as you saute to taste. Add tomato sauce; simmer. Add green beans; let simmer. Slice plantains into long strands (5 to 6 each). In frying pan, brown plantains and set aside. Beat eggs with a pinch of salt. In a large (lasagna type) pan, pour 1/3 of egg mixture. Put in microwave for 3 minutes or until a little hard. Place 1/2 of plantains on top of egg base; cover whole pan. Add meat mixture on top of plantains. Add the rest of the plantains, rest of the eggs (make sure to cover the whole pan) and bake at 350° for 45 minutes.
Spread chicken in baking dish with jelly. Mix the dry soup mix with dressing. Pour over chicken. Bake at 350° until chicken is tender, approximately 1 hour.
Preheat oven to 325°. Cream butter and shortening with sugar until light and fluffy. Add eggs, one at a time, rum and vanilla. Remove 2 tablespoons flour from the measured amount before sifting and toss the black walnuts with it. Sift flour, cocoa, baking powder and salt together. Add to the egg mixture alternately with the milk, beginning and ending with the dry ingredients. Fold in floured, chopped nuts. Line bottom of 9-inch tube pan with waxed paper. Grease and flour the paper. Pour batter in pan and bake at 325° for 1 1/4 hours or until a toothpick inserted in middle comes out clean. Let cool in pan before removing. Makes 20 portions.