HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, flour and nuts. Pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Boil together the sugar, water, syrup, salt and cornstarch until it is thick and clear. Remove from heat and add raspberry jello and then cook 1 minute longer. Cool. Add 1 quart fresh raspberries and pour over cooled crust. Top with Cool Whip.
Cook and drain noodles. While noodles are cooking, prepare potatoes following directions for frying in oil. Drain on paper towel. Place noodles on a heated serving platter. Add butter, Mozzarella cheese, 1/4 cup Parmesan cheese and salt. Toss until noodles are coated with butter and cheese is melted. Spoon potatoes on top of noodles. Sprinkle with remaining Parmesan cheese and parsley. Serves 8.
Mix ingredients together. Use buttermilk to make thick batter. Drop by spoon in hot shortening.
Mix first 5 ingredients together with mixer on medium speed. Add mayonnaise. Mix well. Add oil slowly until absorbed.
Brown onion and garlic in oil. Add hamburger and brown. Drain well. Add tomato and salsa. Roll crescents into 1/4-inch balls and drop in. Place cover to partly cover pan. Reduce heat to low and simmer 15 minutes. Top with cheese. Cover until cheese melts.
Finely chop 1/2 pound mushrooms and onion in blender or processor. Transfer to heavy saucepan. Add broth. Cover and simmer 15 minutes.
Bake cake. Crumble half in bowl. Spread half of mousse over cake then half of Cool Whip and sprinkle 1/2 crushed candy. Repeat layers. You may use chocolate Cool Whip. Serves 12 to 14.
Brown meat and onion; drain. Sprinkle on chili powder and garlic to taste. Add tomatoes, beans, water and rice. Cover and simmer 20 minutes. Top with crushed chips and grated cheese. Cover until cheese melts. Serve in skillet.
Cook spaghetti and drain. Mix with butter, eggs and Parmesan cheese. Press into bottom of casserole dish. Saute onion and green pepper. Cook meat. Add remaining ingredients. Put cottage cheese on top of noodles, then meat mixture. Cook 20 minutes at 350°. Add Mozzarella cheese and cook 10 more minutes.
Beat eggs about 3 minutes. Add sugar and mix well. Then add remaining cake ingredients. Pour batter onto a jelly roll pan lined with foil, sprayed generously with cooking spray. If nuts are desired just sprinkle onto batter. Bake at 375° for 12-15 minutes. While cake is baking prepare a piece of waxed paper sprinkled with powdered sugar to turn the cake out on, roll cake up and set aside to cool.
Melt the stick of butter or oleo in the pan you will be baking in. Mix sugar, flour, baking powder, salt and milk and pour batter into pan. Put fruit over top of batter. Batter rises to top. Bake at 350° for 25 to 30 minutes.
Cook pasta. Saute garlic and oregano in butter, stirring frequently, about 1 minute. Add remaining ingredients. Cook over medium heat, until the cheese melts. Place hot cooked pasta on serving plate; top with sauce.
Layer carrots, green pepper and onion in a dish. Heat remaining ingredients. Do not boil. Pour over carrot mixture and let set in refrigerator for at least 24 hours before serving.
Saute beef and onion in oil until blood cannot be seen. Add all other ingredients except cheese and tortillas. Simmer about 15 minutes. In large casserole baking dish, cover bottom 1/8-inch deep with meat mixture. Sprinkle top with cheese. Add a layer of tortillas. Alternate meat, cheese and tortillas, ending with meat and cheese, until all has been added. Bake about 25 to 30 minutes or until cheese top is slightly brown in a 375° oven. Makes about 10 to 12 servings.
Shred or chop vegetables very fine. Mix together with mayonnaise, vinegar, sugar, celery seed, salt and pepper. Spread on bread. Make closed or open sandwiches.
Combine all ingredients. Use as stuffing for game bird, turkey, capon or chicken, or turn into buttered 2-quart casserole and bake 1 1/2 hours at 325°, covered. Yields 6 cups.
Heat oven to 425 degrees. Prepare pastry. Sprinkle bacon, cheese and onion in pastry lined pie pan. Beat eggs slightly, beat in the remaining ingredients. Pour cream mixture into pie pan. Bake 15 minutes.
Mix sugar, milk and cocoa. Bring to a boil for 1 minute; remove from heat. Add rest of ingredients, ending with oatmeal. Drop by teaspoon onto greased cookie sheet.
Cream butter and sugar until light. Add vanilla, candied ginger and ground ginger. Mix until well blended.
Beat the first 3 ingredients lightly. Add the sour cream and vanilla. Mix and combine with the flour, baking powder and salt.
Mix sugar and 1/2 cup margarine. Add egg yolks and extract. Form into teaspoon size balls and place in small tart pans.
Cream sugars, oil and margarine until fluffy. Add eggs and flavoring. Sift together dry ingredients and add to first mixture. Mix well. Roll into small balls and place on greased cookie sheet. Press down with glass dipped in sugar. Bake in 375° oven for 10 to 12 minutes.
Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a "bubbly" boil on medium heat, stirring constantly. Boil without stirring to 234° (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat. Add butter and vanilla. Do not stir! Cool at room temperature to 110°. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9-inch square pan. Cool. Makes approximately 3 dozen squares.
Mix soup, milk, tuna and peas in bowl. Crush chips. Layer soup mixture in baking dish. Top with layer of chips, then layer of soup mixture. Top with chips. Bake at 350° for 30 minutes.
Tear up bread slices and place pieces in greased 13 x 9 x 2-inch baking dish. Brown sausage and drain off fat. Spoon sausage over bread. Sprinkle with grated cheese. Beat together the eggs, milk, mustard and salt and pepper and pour over mixture. Bake in preheated oven at 350° for 35 to 40 minutes. (The cheese will rise to the top during baking.) Makes 6 to 8 servings.
Mix eggs and chocolate mix first, then add cherries and cinnamon. Bake 25 to 30 minutes in 350° oven or until it tests done in the center.
Slowly saute the first 4 ingredients in oil until tender. Add remainder of ingredients and simmer until tender (approximately 10 minutes). Serve over cooked rice.
Mix all ingredients, except shrimp, in a large pot and bring to a boil over medium heat. Add shrimp and bring to a boil again. Cook for 6 to 10 minutes. Serve with plenty of French bread to dip in the butter sauce and eat along with the shrimp. Serves 4.
Crumble ground beef in microwave dish with green pepper, onion and garlic. Cook on High for 2 or 3 minutes. Keep an eye on it. Cook until no pink shows. Put remaining ingredients in with meat and stir it. Cook on Medium for 26 to 28 minutes in microwave.
Place the crescent rolls flat and press together to make a crust in a cookie sheet. Then place the sausage and the cheese on the top of this crust and then mix the eggs with the milk and pour on top. Bake at 350° for 20 minutes.
Wash and soak wild rice for 4 hours. Boil until near done. Brown beef. Saute celery, onion, green pepper and pimento. Last 2 items may be omitted. Add butter and soup. Bake until done. Add liquid if needed. Other meats that blend well with wild rice are chicken or pork sausage.
Bake at 350° for 50 minutes. Sprinkle with cinnamon or nutmeg, if desired.
Whip egg whites very stiff. Add 1/2 cup sugar and instant coffee. Whip the cream and add 2 tablespoons sugar, dash of salt and vanilla. Fold whipped cream into egg whites. Add browned almond slivers. Spoon into paper lined muffin cups. Freeze. Take out of freezer shortly before serving to slightly thaw. Serves 10. Can be made well in advance. Will keep in the freezer for up to two weeks.
Dump together into a large bowl and stir until blended. Pour into pan and bake at 350° until the top springs back. In a Bundt pan, bake approximately 45 minutes. In a tube pan, bake approximately 1 hour.
Melt chocolate chips and Eagle Brand milk on low heat until well blended. Add Amaretto and almond extract; whip well. Pour into wax paper lined 8 x 8-inch pan. Refrigerate 2 hours or more. Roll into 1-inch balls and into chopped almonds. Refrigerate. Make a couple of days ahead.
Cook the sugar, water and syrup until it cracks when put in cold water. Pour over beaten egg whites and beat. Add nuts. Beat until mixture becomes quite stiff. Drop on waxed paper using teaspoons.
Combine flour, butter and salt and mix with fork. Make well in center. Add egg and water. Beat with fork.
Simmer sausages in barbecue sauce until glazed, about 30 minutes. Serve hot with toothpicks.
Put all ingredients in a medium mixing bowl and blend well. Serve on warm toast or dark bread. Keep refrigerated.
Combine everything, but tomatoes. Pour over thickly sliced tomatoes, placed in a flat-bottomed serving dish. Assemble 3 to 4 hours before serving.
Mix all together. Boil about 5 minutes. Good on spareribs and chicken.
Saute peppers, onions, garlic and mushrooms in oil until soft. Add yellow squash, sliced round and zucchini, cut on a slant. Cook slowly in own juice until tender. Serves 6.
In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir very warm water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pans. Sprinkle with cornmeal. Form dough into smooth ball. Roll dough to fit pans. Add own sauce and toppings. Bake in preheated 400° oven for 20 to 30 minutes or until done. Time depends on size and thickness of crust and toppings.
In a plastic bowl with a tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans, if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in the plastic bowl; cover and shake. Remove covered biscuits to a greased 10-inch fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350° for 30 to 35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate. Yield: 10 to 12 servings.
Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or fluted cake pan. Combine cake mix, eggs, water, oil and rum in a large mixing bowl. Blend, then beat at medium speed with mixer for 4 minutes. Pour into pan. Bake at 325° for about 1 hour or until cake tester comes out clean from center of cake or cake begins to pull away from side of pan. Don't underbake. Cool in pan.
Beat eggs and cream cheese together. Add sugar and vanilla. Pour mixture into Graham Cracker Crust.
Lightly salt popcorn and set aside. In a 3-quart saucepan bring honey or white syrup, brown sugar and margarine to a boil. Boil 5 minutes over medium heat. Take off heat and add vanilla and baking soda. Stir until well mixed. Pour over popcorn; add peanuts, if desired, and stir. Butter a roasting pan and pour in caramel corn. Bake at 250° for 30 minutes. Butter a sheet of aluminum foil and place corn on this to cool.
Place chicken breasts between sheets of wax paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat oil and butter in skillet. Chicken over high heat for 3 minutes on each side.
Separate icing into two parts; color one part yellow and the other part red. Tint one cup of coconut green. Bake your favorite recipe of cake like brownies. After they cool, cut into small squares. Take one vanilla wafer cookie, put a small amount of yellow icing on flat part of cookie, then take a square of brownie, roll into hamburger shape. Place on top of icing, then put a little coconut on top of the brownie. Take another cookie and put red icing on the flat part of the cookie. Place on brownie. Looks like a little hamburger.
Mix all ingredients, except water, then stir in water gradually until well mixed. Pour into greased 9-inch pie plate. Bake at 350° for 45 to 55 minutes or until a knife comes out clean. Makes 8 servings. Contains 150 calories per serving.
Press rolls in pizza pan, joining all seams (spray pan with Pam first). Bake at 375° until golden brown (8 to 10 minutes).
Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush. Add balance of milk and add	well beaten eggs. Stir in salt, baking powder and melted butter. Bake 30 minutes in oven at 350°.
Mix all ingredients. Refrigerate at least 3 hours or overnight.	Drain and serve cold.
Mix all ingredients except powdered sugar and lemonade; beat 2 minutes. Pour into greased 9 x 13 x 2-inch pan. Bake 35 minutes at 350°. Punch holes with fork all over top of cake. Mix lemonade and sugar; pour over cake. Bake another 5 minutes.
Wash and drain berries and sift flour over them, mixing carefully, until each berry is lightly coated. Stir the sugar well into the first and pour into a pie lined with pastry. Dot with margarine. Cover with an upper crust. Bake 15 minutes at 350°, then about 40 or 45 minutes at 300° until golden brown.
Drain crushed pineapple well. Slice cherries in half. Mix cracker crumbs and 1 stick melted margarine together. Press into bottom of a 9 x 13-inch pan. Combine eggs, 2 sticks of margarine and sugar. Beat with electric mixer for 10 to 15 minutes. Spread over graham cracker layer. Put sliced bananas on next layer, crushed pineapple on next and then spread Cool Whip on top. Add chopped cherries and sprinkle nuts on last. Refrigerate 24 hours before serving.
Slice steak into narrow strips and place in crock-pot Combine remaining ingredients except pea pods in small bowl. Pour over steak. Cover and cook on low (200°) for 6 to 8 hours. Add partially thawed pea pods the last 5 minutes. Serve with rice.
Let ice cream soften. Crush Oreo cookies. Add cookies to softened ice cream. Put mixture into shell and freeze.
Combine pineapple and sugar in saucepan. Heat to boil for 3 minutes. Stir in jello until dissolved. Add cream cheese and combine. Cool. Fold in remaining ingredients; chill until firm. Cut into squares and serve with whipped topping if desired.
Put Oreo cookies in food processor until they look like "dirt." Mix butter, cream cheese, sugar and vanilla. Make pudding using only 3 1/2 cups milk. Mix butter mixture and pudding. Fold in Cool Whip. Layer filling and "dirt" in a flower pot making sure to leave enough "dirt" for the top. Plastic plant is optional.
Mix all ingredients (except gumdrops) in a large bowl. Put quarter size amounts of dough on a buttered pan. Bake 350° for 10 - 20 minutes. Add one gumdrop to each cookie for red rudolph nose.
Butter 9-inch pie pan. Put washed berries on bottom; sprinkle sugar and chopped nuts over the berries. Cream butter, sugar, flour, eggs and extract. Pour over berry mixture and bake at 325° for 50 minutes or until golden brown.
Brown sausage in large skillet; drain grease. Put all but 1/2 cup in a buttered 2-quart baking dish. Stir 1 cup stuffing mix into sausage remaining in skillet; reserve. Combine corn with onion and remaining stuffing mix. Spoon into dish on top of sausage. Put skillet mixture over corn. Bake at 375° for 30 minutes.
Preheat oven to 400°. Grease 12 (1/2-cup) muffin tins. Mix first 5 ingredients in large bowl. Whisk buttermilk, oil and eggs in small bowl. Add to dry ingredients and stir until just blended. Let stand 15 minutes at room temperature. (Batter can be prepared 2 days ahead and refrigerated.) Mix remaining ingredients in small bowl. Spoon 2 tablespoons of batter into prepared tins. Cover evenly with apple mixture. Spoon remaining batter into tins. Bake until tester comes out clean, about 23 minutes. Cool on rack at least 3 minutes. Muffins may be kept, wrapped in foil and frozen, for up to 2 months. Rewarm in oven before serving.
Cook apples for 1 minute; add sugar and simmer for 30 minutes. Soak gelatin in water; add to apples, dissolve, remove from stove. Add Rose flavoring, nuts and lemon juice. Pour into buttered pan dusted with powdered sugar. Cool; cut in squares and roll in powdered sugar. Dry. Note: For cotlets use 1 c. apricot puree (baby food) instead of grated apples. Leave out Rose flavoring.
Mix all ingredients and pour into greased 9 x 12-inch baking dish. Bake 30 minutes at 400°. Cut into squares and serve hot. May be frozen.
Mix ingredients together. Place in prepared pie crust. Bake at 450° (placing pie on cookie sheet) for 15 minutes, then at 350° for 12 to 15 minutes.
In a medium saucepan, combine onion, carrots, water, barley, bouillon granules, poultry seasoning and garlic. Heat mixture to boiling. Pour hot mixture into a 1 1/2-quart casserole. Arrange chicken breast atop mixture. Bake, covered, in a 350° oven for 1 hour or until tender. Sprinkle with parsley. Makes 4 servings.
In a container with a tight fitting lid, combine the first 5 ingredients. Cover and shake until well mixed. In a small skillet, melt butter over medium heat; add egg mixture. Cook and stir until eggs are completely set. Season with salt and pepper.
Sift together flour, sugar, baking powder, soda and salt. Stir in shortening. Meanwhile, dissolve yeast in warm water. Add with buttermilk to flour mixture to make soft dough. Turn on lightly floured board. Roll to 1/4 inch thickness. Cut with round cutter. Brush with melted butter and fold over to make pocketbook rolls. Bake at 400° for 15 minutes or light brown. Dough does not have to rise before baking. Dough may be stored in refrigerator before baking.
Beat egg whites. Fold in sugar, pecans, crackers and vanilla. Place in greased pie pan. Bake at 325° for 20 to 30 minutes. Top with whipped cream.
Mix all ingredients together. Roll into small balls and refrigerate overnight. Roll balls in melted almond bark, vanilla and/or chocolate. Makes about 40 balls.
Mix well all ingredients, except soup. Form balls. Roll balls in flour, salt and pepper mixture. Brown meatballs in oil. Remove meatballs. Pour off oil. In same pan, add can of soup and 1/2 cup of water. Bring to boil. Return meatballs to pan. Simmer 20 minutes.
Peel potatoes. Cut into French fry wedges. Place in bowl of cold water for 5 minutes to crisp. Put potato and remaining ingredients in large Ziploc bag. Shake to coat. Empty into baking dish in a single layer. Bake at 350° for 30 minutes.
Brown beef. Add taco seasoning and tomato sauce. Heat tortillas. Fill with meat, roll and put in casserole dish. Pour heated enchilada sauce over tortillas. Sprinkle cheese and olives on top. Heat in oven until cheese melts.
Combine margarine, flour and brown sugar. Pat into a 9 x 13-inch glass dish. Bake 10 minutes at 350°.
Cream margarine and sugar. Add eggs, one at a time; beat well. Dissolve soda in buttermilk. Place flour in large bowl; add dates. Dice and slice orange slices; chop the nuts. Coat the orange slices and dates with flour. Add this and coconut to cream mixture. This makes stiff dough that should be mixed with hands. Place in greased 13 x 9 x 3-inch pan. Bake for 2 1/2 to 3 hours at 250°.
Blend first 5 ingredients; beat one minute. Add remaining ingredients and beat another one minute on medium speed. Makes 2 or 3 loaves. Grease pans. Bake at 350° for 60 to 75 minutes.
Put all in large kettle or roaster and cook slowly for several hours. Stir frequently to prevent catching on.
Grease 1 (4-quart) or 2 (2-quart) baking dishes. Cook celery, onion and garlic in fat drippings until tender. Add ground beef and brown until crumbly but not hard. Pour off drippings. Add tomatoes, tomato paste, salt, cayenne pepper and bay leaf. Cook slowly for 20 minutes. Remove bay leaf. Cook noodles in boiling, salted water until tender. Arrange half of the noodles in the baking dish. Pour half the sauce over noodles. Cover with a layer of cottage cheese and mozzarella cheese. Repeat with remaining noodles, sauce and cheese. Bake at 350° for 30 minutes.
Combine soup, sour cream and wine in bowl. Blend well. Layer in casserole the chicken, mushrooms, sauce. Put a little sauce in bottom first. Sprinkle with pepper. Bake approximately 45 minutes at 350°.
Rinse mushrooms and pat dry with paper towels. In a bowl, blend the flour, garlic salt and club soda until smooth. Dip mushrooms in batter and fry in about 1-inch of oil until golden brown. Drain on paper towels before serving.
Dissolve yeast in 2 tablespoons warm water in a large bowl. Let stand 5 minutes. Add oil and remaining ingredients. Stir until mixture is smooth. Cover tightly and refrigerate 4 hours. Stir again and spoon into well-greased muffin tins, filling 3/4 full. Bake at 400° for 20 minutes until golden.
Cook onions, celery and carrots in soup pot in olive oil until tender. Add margarine, flour and curry powder. Stir and cook for one minute. Add chicken broth; bring to boil. Add chicken; simmer for one minute. Add apple, rice, thyme and pepper and simmer for 15 minutes more. Makes six 1 cup servings with 156 calories each.
Combine all ingredients. Bake in an oblong pan at 350° for about 30 minutes.
Place the roast in center of large sheet of foil wrap. Cut slits in roast and push in cut sections of fresh garlic. Pour mushroom soup over roast. Pour the Worcestershire sauce over soup. Sprinkle dry soup over that. Add seasoning salt, salt and pepper to taste. Add meat tenderizer, depending on cut of meat. Pull foil up and seal across top and ends; be sure it is sealed tightly, leaving space above and around roast. Place in cake pan and put in oven at 250° from 7:00 a.m. to 5:00 p.m. Your roast is tender and juicy and your gravy is made, too. Enjoy it.
Mix all ingredients and spread out on cookie sheet. Brush top with beaten egg whites and sprinkle top with chopped nuts. Bake at 325° for 30 to 40 minutes.
Melt the caramels on low heat with the cream. May use half and half or mocha mix.
Thaw bread and break into small uniform chunks. Place in buttered 9 x 13-inch pan (can add nuts or raisins). In saucepan, melt butter, stir in dry pudding, brown sugar, cinnamon and milk. Bring to boil, stirring constantly. Cool and pour evenly over bread. Cover with damp towel, place in warm place until bread reaches top of pan. Bake 30 minutes at 350°. Invert immediately over serving platter. Serve warm.
Rinse heaping cup of medium grain rice (not instant rice). Heat milk; add rice. Cook rice and milk until rice is soft. Beat 6 egg yolks. Add sugar and salt to rice when soft. Add beaten egg yolks and stir fast to whip pudding. Add vanilla and lemon flavoring. Remove from heat. As pudding cools, fluff every 10 minutes or so. Great warm or cold.
Mix all ingredients, except cheese. Pour into greased casserole dish; top with cheese. Bake at 350° for 45 minutes.
Mix sugar, flour and salt. Beat with egg. Add the other ingredients and cook until thick, but do not boil. Chill. Good over any combination of fruit.
Boil water, onion and bouillon in small saucepan until onion is just tender. Place roast in roaster pan with cover. Pour onion mixture over roast. Bake in a 375° oven until fork-tender. Remove roast. Skim fat from gravy. Leave as is and serve with roast or thicken with 2 tablespoons flour; or cook sliced carrots, quartered potatoes and 1 small onion in gravy and serve with roast.
Combine all ingredients except vanilla in top of a double boiler. Place over boiling water. Beat with mixer until mixture holds soft peaks. Remove top of boiler; beat until mixture holds stiff peaks. Beat in vanilla.
Cook sausage. Mix kidney beans, onions, tomatoes and salt and pepper, then add cooked sausage. Place on low to moderate heat for 30 to 40 minutes.
Mix mayonnaise, shredded cheese, onion, celery and cream cheese. Then blend in crab meat. Then add Tabasco sauce. Serve with crackers.
Cream margarine, sugar, eggs and vanilla. Stir together in a bowl: flour, baking powder and salt. Add to creamed mixture. Spread 2/3 of batter on greased 10 x 15-inch cookie sheet. Spread one can fruit pie filling (any kind). Drop remaining dough on top. (Add a bit of milk to dough to make spreading easier.) Bake in a preheated oven.
Mix chicken with salt, pepper and 1/2 of the onion. Let it sit for 1 hour. Measure and prepare all other ingredients.
Cook Duncan Hines yellow cake mix as directed (2 layers). Allow to cool completely. Mix and refrigerate the sour cream, sugar and thawed coconut. When cake layers are cooked, cut them - making four layers. Pour chilled filling between layers, reserving one cup of filling for frosting.