HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add milk instead of water to cake mix, using the same amount as box instructs for water. Add vanilla and chopped nuts. Grease and flour a 9 x 13-inch pan. Pour batter into pan. Do not bake. Cover pan with foil or tight fitting lid and freeze overnight. The next day, combine brown sugar, cocoa, boiling water and vanilla. Stir well. Preheat oven to 350°. Take cake from freezer; remove foil and pour cocoa mixture over frozen cake. Immediately bake for 1 hour or until done. Cool.
Preheat oven to 350°. In one skillet, warm the enchilada sauce. Coat the bottom of a shallow baking dish with a little of the enchilada sauce. In second skillet, brush bottom with a small amount of oil (to keep tortilla from sticking). Heat skillet. Prepare one tortilla at a time. Place tortillas in skillet, one at a time, in hot oil. Hold in skillet 3 to 5 seconds, until soft. Then with tongs, quickly turn to soften the other side. Immediately dip tortilla in skillet with the warming enchilada sauce. Hold in skillet just for a second or the tortilla will tear. Place tortilla on plate and spoon soy Cheddar, soy Monterey Jack and onion toward one edge of the tortilla. Roll up tightly and place seam side down in the baking dish. When all of the tortillas are filled and in baking dish, pour remaining enchilada sauce over them and sprinkle with soy cheese. Bake about 15 minutes or until soy cheese has melted and enchiladas are heated through.
Boil 6 quarts water in deep pan. Cut 7 peppers; strip and remove seeds. Chop 1 pepper for sauce. Put peppers and tops into pan and boil until slightly limp (save 3 cups water). Put in large skillet 2 tablespoons oil, beef, pork, chopped green pepper, onion, garlic, salt, oregano and sugar and saute until pink color has left meat (slightly browned). Use 2 cups of water used to cook peppers to cook 1 cup rice and salt. Mix rice and meat mixture and stuff the 6 remaining peppers, securing tops with toothpicks. Add remaining rice mixture to tomatoes, sauce and tomato paste. Put peppers in crock-pot and pour sauce over top. Cover and cook on high 1 hour; turn to low and cook 6 to 8 hours until done. Serve with cole slaw and French bread.
Brown ground beef in fat with onion. Add and cook 10 minutes the beans and soup. Make into paste and blend in the chili powder, flour, water and salt. Cook over low heat, stirring frequently for 45 minutes. Makes 4 servings.
Brown meat with onions; drain. In casserole dish, add meat, creamed corn, tomato soup, noodles and olives. Mix and add soup can of water. Cover and bake 45 minutes at 350°, then uncover and bake for 15 more minutes. Top with cheese, let melt and serve. Serves 4 to 6.
Mix sugar, cocoa, milk and butter in large pan; bring to rolling boil and boil hard for 1 minute. Remove from heat; add oatmeal, peanut butter and vanilla. Mix well and drop from tablespoon onto waxed paper. Let cool. Yields 40.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring, until mixture is thick and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Makes 4 cups.
Combine all ingredients in an 8 to 9-inch square pan. Beat with fork until smooth and creamy. Scrape bottom and sides after 1 minute of beating. Spread batter evenly in pan. Sprinkle with 1/2 cup chocolate chips. Bake 30 minutes at 350°. Cool in pan. Great served warm.
Preheat oven to 375°. Sift together flour, soda and salt onto wax paper. Beat butter, sugars and egg in large bowl with electric mixer until fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Stir in chocolate chips. Drop dough by well rounded measuring teaspoonfuls onto large greased baking sheet. Bake in preheated 375° oven for 10 minutes or until golden. Cool on sheet on wire rack 1 minute. Remove to wire rack to cool completely. Makes 3 dozen.
Cook raisins in water until water is all gone; cool. Add applesauce, eggs, sweetener and cooking oil; mix well. Blend in baking soda and flour; mix well. Place in well greased tube or Bundt pan. I use tube pan and put a layer of waxed paper on bottom. I took out of pan as soon as it was baked but took a knife and went around circle twice before taking out of pan. Bake at 350° for approximately 45 minutes. Keep baking until toothpick comes out clean.
Cook chicken until tender. Remove from heat and cut into bite-sized pieces. Spread over bottom of casserole dish. Mix together soup, celery, onion and mayonnaise and pour over chicken. Sprinkle with almonds. Top with the dry stuffing. Bake at 350° for 35 minutes.
Mix chicken with water chestnuts and celery. Stir soy sauce into mayonnaise; combine with chicken mixture. Makes about 3 cups.
Slice beef into very thin strips. In skillet, heat 1 tablespoon oil over medium high heat and cook beef until browned, stirring often. Set beef aside. Add remaining oil to skillet and add onion; cook until tender. Pour off excess fat. Stir in soup, sour cream and paprika. Heat to soft boil, return beef to skillet and heat through. Serve over noodles, garnishing with parsley.
Put milk, coffee, sweetener and vanilla into blender. Blend. Add ice slowly until mixture is thick and frothy. Makes 2 servings, 43 calories each.
Mix cake mix and margarine and pat down in greased and floured 13 x 9-inch pan. Mix sugar, eggs and pecans well and pour over other mixture. Bake at 350° for 35 minutes. Leave in pan and cut into bars after they cool.
Combine first 8 ingredients. Fold in pie filling, chocolate chips and nuts. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour. Top with your favorite chocolate frosting.
Mix all ingredients together. Pour into greased 9-inch cake pan. Bake at 400° for 45 minutes or until top is well browned. Serves 8.
Combine orange juice, lemon juice, oil, soy sauce and pepper in bowl. Rinse and dry chicken. Add chicken to marinade and turn to coat well. Marinate in refrigerator for 2 hours or overnight. Grill chicken 20 minutes until tender. Brush occasionally with marinade.
Mix all ingredients together. Put in meat loaf pan. Bake at 350° for 1 hour.
Cut steak into 6 pieces (about 8 x 4-inch). Pound with meat hammer. Place 1/4 cup stuffing near center of each piece of meat. Roll up. Tuck in ends and fasten with toothpicks. Add soup and water. Cover and cook over low heat 1 1/4 hours or until tender. Stir now and then.
Combine sugar, salt and cocoa in bowl. Stir in milk, vanilla, eggs and melted butter. Blend well with electric mixer. Stir in 1 cup coconut and 1/2 cup pecans (reserve remaining coconut and pecans to garnish pie). Pour mixture into pie shell (unbaked). Bake at 350° for 40 minutes. Cool throughly. Whip cream until peaks form; spoon on top of pie. Toast remaining nuts and coconut and sprinkle on top.
Put in a greased bread pan. Bake at 350° for 45 minutes. Let cool 10 minutes in pan.
Knead, using hands, first four ingredients to dough like consistency. Roll into small balls and put on greased cookie sheet. Refrigerate.
Mix hamburger, crumbs and water. Put on baking sheet; refrigerate overnight. Cut in squares. Roll in flour, salt and pepper. Brown in skillet. Put in roaster and pour mushroom soup over meat. Bake at 350° until done, 20 to 25 minutes.
Mix thoroughly all ingredients except gravy. Shape into 6 oblong patties. In skillet, brown patties in shortening, pour off fat. Add gravy. Cover; simmer 20 minutes. Stir. Garnish with parsley. Yields 6 servings.
Saute onion in butter until tender but not browned. Add broccoli with sauce, chicken broth, cream and pepper. Cook over medium heat until thoroughly heated, about 5 minutes. Makes 4 to 6 servings.
Beat egg and mix with other ingredients. Add cold water until medium texture (milk optional). Spoon into hot oil (drop in small amount to test oil). Remove when brown and drain onto paper towels. Makes about two dozen.
In double boiler (top) heat caramel and Pet milk. Stir flour, 1/4 cup sugar, salt and butter. Blend in bowl, 1 egg, water and oil together, then pour in flour mixture. Set aside. Blend 1/3 cup sugar, lemon rinds and apples with 1/3 cup flour. Use 16 to 18 inches of foil.
Slice potato (thin) and cook in butter; add water. Cook for 1/2 hour. Add remaining ingredients and cook over low heat until potatoes are tender. Serves 8.
Wash and hull strawberries; cut up 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Stir in 1 cup water gradually until smooth. Add cut up berries. Cook and stir over medium heat until thick and clear. Stir in a few drops red food color. Cool. Stir in remaining berries, saving 1/4 cup for garnish. Pour into crust. Chill until firm, about 3 hours. Garnish with topping and berries.
Soak overnight or by quick method 2 cups dry pigeon peas, pinto beans or kidney beans, water and salt. Bring to a boil; reduce heat and simmer just until tender, about 40 minutes. Drain beans, reserving liquid. Heat in large covered skillet the oil or margarine; add garlic, green onions, tomato, parsley, pepper and drained beans. Saute about 5 minutes. Add rice and reserved bean liquid. Bring to a boil; cover, reduce heat to simmer and cook 20 to 25 minutes without stirring.
Heat oven to 350°. Rub chicken with garlic and salt. Bake for 45 minutes. Drain juice from pineapple into saucepan. Add honey, lime juice, soy sauce and cornstarch. Cook, stirring until thickened. Add pineapple slices and heat. Pour sauce over chicken. Marinate overnight. In morning, bake 50 minutes at 350°. Serves 4.
Sift flour, sugar, baking soda and salt together. Blend together fruit cocktail, 1/4 cup brown sugar, 1 egg, 1/2 cup juice and nuts. Stir two mixtures together and pour into medium pan. Sprinkle 1/4 cup brown sugar over the top. Bake at 325° for 50 to 60 minutes.
Place drained fruit in 8 x 8-inch baking dish (do not grease). Combine flour, sugar, oats and nuts. Mix in butter or margarine until crumbly. Sprinkle over fruit. Bake at 425° for 15 to 20 minutes or until golden. Serve with ice cream, if desired.
Brown ground beef and drain. Next, include all ingredients together and cook, covered, for 30 minutes.
Boil 4 cups rice in 1 gallon of water, until rice is semi-soft (want it to be a little hard). Drain water, cut up stick of margarine and stir into rice along with 1 cup of sugar. Set aside. Heat half and half on top of stove. Do not boil. Let it come to a boil, then add to rice mixture along with 6 tablespoons of vanilla extract. Stir entire mixture. Put into preheated oven at 375° for 45 minutes. After 45 minutes, stir entire mixture and add 2 more tablespoons vanilla and raisins, if you want to. Cook at 350° for 30 more minutes or until mixture sets.
Preheat oven to 375°. Cream butter and both sugars together until light and fluffy. Add vanilla and unbeaten eggs (one at a time) and mix together well. Add flour, salt and baking soda and mix together. Add chopped nuts and coconut; mix about 30 to 40 seconds. Add chocolate chips, not mixing any longer than 30 seconds. Drop cookies 2-inches apart on a greased cookie sheet. Bake at 375° for 12 minutes. Makes approximately 4 dozen.
Cut Twinkie cakes longways. Place in bowl, filling side up. Pour pudding over Twinkies; top with crushed pineapple (drained), then cut up and put on top of pineapple. Top with Cool Whip.
Brown chicken on all sides in oil in large skillet. Remove from skillet. Cook and stir vegetables and garlic in same skillet over medium heat, 4 to 5 minutes or until tender. Stir in sauce and wine. Add chicken and cover. Reduce heat to low and simmer 20 minutes. Season with salt and pepper.
Toast nuts for 8 minutes. Bring remaining ingredients to a boil and cook until soft stage. Add nuts to syrup. Stir until sugary. Put on wax paper to cool.
In a mixing bowl, dissolve the yeast in the warm water. Add sugar, salt, shortening, egg and 1 cup flour. Mix by hand. Add the remaining 1/2 cup plus 2 tablespoons flour. Beat until smooth. Spoon into a greased muffin pan about 1/2 full. Pat with a little flour and cover with a cloth. Let rise in a warm place about 40 minutes. Bake 18 to 20 minutes at 375°. Makes 15 buns.
Cook and drain the pasta. Mix with half the sauce, the cottage cheese, half the Parmesan and the optional ingredient(s). Pour into a baking dish and top with the remaining sauce and cheese. Bake for 25 minutes at 375°.
Beat eggs and milk together until blended. Add tuna, cheese, salt, pepper, basil and oregano. Stir well. Spoon into pie crust. Bake at 425° for 30 to 35 minutes or until brown. Serve hot, cut into wedges. Makes 6 servings.
In 9 x 13-inch pan, layer croutons, mushrooms, sausage and cheese. Mix milk and soup and pour over casserole. Bake at 300° for 1 1/2 hours.
Cook macaroni until tender. Mix all ingredients. Put in casserole and top with bread crumbs. Bake at 350° for 30 to 40 minutes.
Drain the fruit, reserving the juice, and puree in blender. Add enough reserved juice from the can to make 1 cup. Combine the puree and gelatin in a saucepan. Wait for one minute until the gelatin is softened, then cook, stirring, over low heat until the gelatin is melted. Remove from heat and stir in sugar substitute. Store in refrigerator. Makes 1 cup, 9 calories per tablespoon.
Cut 2 pieces heavy-duty foil; place chicken breast in center of each. Top with onion and remaining ingredients. Wrap well; place on baking sheet. Bake at 350° for 1 hour. Yields 2 servings.
Preheat oven to 500°. Place meat in shallow open roasting pan. Sprinkle with flour; rub into meat. Season generously with salt and pepper. Place a tent of foil loosely over top of roast. Place in hot oven. Roast for 9 minutes (medium) per pound. When roasting time is up, turn off oven heat. Do not open oven door. Let roast remain in oven for at least 1 hour.
Put all ingredients into baking dish. Bake at 350° for 30 minutes.
Spray Pam on heavy-duty foil (about 20 x 20-inch). Place potatoes on foil, salt and pepper to taste. Add sliced onions on top and 1/2 stick butter (slice over top). Fold foil up around potatoes, seal the edges with foil. Bake in 400° oven for 35 to 40 minutes or until potatoes are tender, stirring every 20 minutes. Also good placed on grill. Very good with steak or fish.
In small bowl, combine chicken broth, soy sauce, cornstarch and ginger; set aside. In large skillet over medium heat toast sesame seed until light brown, stirring constantly. Pour sesame seed into small bowl; set aside. Heat same skillet over medium-high heat until hot. Add oil; heat until it ripples. Add broccoli and cauliflower; stir-fry 2 to 4 minutes, stirring constantly. Stir broth mixture into vegetables; add onions. Cover; simmer 3 to 5 minutes or until vegetables are crisp-tender. Spoon into serving dish; sprinkle with toasted sesame seed. Yields 8 servings.
Cut steak into cubes. Shake with flour and coat evenly. Melt butter in a skillet. Brown the meat and remove from heat. Add onion, parsley, garlic, bay leaves, salt and pepper. Stir in mushrooms, red wine and water. Heat. Lower heat and simmer for 1 1/2 hours until the meat is tender. Remove bay leaves. Serve over hot rice or noodles. Serves 6.
Mix flour, oats, brown sugar, margarine and cinnamon until crumbly. Press 1/2 of mixture into greased 9 x 13-inch pan. Cover this mixture with diced rhubarb. Combine sugar, cornstarch, water and vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour.
Mix sugar and Crisco until creamy; add eggs, then add milk, soda and vanilla. Sift flour, baking powder and salt together; gradually add flour mixture to cream mixture. You should be able to roll dough when mixed. Roll and cut into 1/4-inch slices and decorate. Bake at 350° for 10 to 15 minutes.
Place the carcasses on a rack in a roaster (I prefer an electric self-basting type). Add bouillon; salt and pepper. Add bay leaves and other herbs and chilies. Strip with salt pork or fat back. Place lemon and onions slices over the meat. Sprinkle the garlic over the meat. Add the chopped celery. Cook at 350° for an hour or until meat is done.
Put 1/2 of cheese, onion and taco sauce in layers in pan, then put remainder of cheese. Top with sliced olives. Bake at 350° for 15 minutes. Serve with taco chips. Reheat if it gets cold.
Arrange chicken in a baking dish. Cover with Swiss cheese slices. Combine soup and milk; pour over chicken. Sprinkle dressing and butter over casserole. Cover and bake at 350° for 50 minutes.
Add macaroni and 1 teaspoon salt to boiling water. Cook until macaroni is tender; drain. Add in separate dish milk, sour cream, 3/4 cheese, egg, margarine and salt to taste. Mix well, then add macaroni to mixture. Pour into a baking dish or pan. Add remaining cheese on top and bake at 350° until top cheese melts and light or golden brown.
Select number of pork chops needed for your meal. Top each pork chop with thin slice of lemon and onion; sprinkle on a bit of brown sugar and dot with ketchup. Bake, covered, at 350° for 1 1/2 hours. Great main dish served with baked sweet potatoes, shredded beets and a green salad.
Cook corn in a small amount of water. Add salt, sugar and cream. Bring to boil and thicken with mixture of cornstarch and a little cream.
Cut chicken into pieces. Shake chicken pieces in bag with flour, salt, pepper and paprika. Melt oleo in shallow baking pan in 375° oven. Add chicken. Turn to coat. Then arrange in pan, skin side down. Bake in 375° oven for 30 minutes. Turn chicken. Bake 20 to 30 minutes longer. If chicken cannot be served immediately, brush with melted oleo and leave in oven, reducing heat to 300°.
Boil sugar, vinegar and spices for 20 minutes. Drop fruit in a few at a time. Cool and serve.
Let berries thaw and put through sieve if you wish. Combine concentrate of lemonade with berries and berry juice. Add ginger ale and sparkling water just before serving. Pour over ice in punch bowl. Sliced bananas make an interesting garnish for this rosy lemonade punch. Makes about 36 (4 ounce) servings.
Pour warm milk over the bread cubes and raisins; set aside. Mix the rest of the ingredients well and add to the bread mixture. Pour into a greased casserole and bake at 350° for 30 to 40 minutes or until golden brown. (You may add chopped nuts or cut-up apple to the pudding if desired.) Serves 6.
Melt butter. Add onion, green peppers and hot dogs. Saute 5 minutes. Add potatoes and cover. Simmer 15 minutes. In bowl, combine sour cream, flour, salt and mustard. Stir into skillet. Heat 5 minutes but do not boil. Sprinkle with cheese. Heat, covered, until cheese melts.
Cook spaghetti to desired doneness. Meanwhile, put the wine, water, shallots and garlic in a medium saucepan and bring to a boil over medium heat. Add the fresh clams. Cover and continue to cook over medium heat. Remove the clams when their shells have opened. Stir the broth from the canned clams into saucepan. Cook a few minutes more. Reduce heat to low and whisk in buttermilk and cornstarch mixture. Cook for about 2 minutes more to thicken, whisking constantly. Stir in the Parmesan cheese, canned clams, oregano, basil, pepper, hot sauce and chopped parsley.
Mash bananas and mix with sugar; let stand for 15 minutes. Mix all ingredients and stir in banana mixture. Mix well. Pour into loaf pan sprayed with nonstick spray. Bake at 350° for 45 to 50 minutes or toothpick inserted comes out clean.
Smash garlic cloves lightly with a knife, but don't chop. Heat olive oil and garlic on medium heat. Don't let garlic burn. Remove stem ends of tomatoes. Crush tomatoes with a fork and add to oil. Add salt to taste, and basil and parsley, if used. Heat on medium heat for 10 minutes. Voila!
Combine the first 4 ingredients. Add rest of ingredients alternately with the next 4 ingredients, sifted together. Add the last 3 ingredients. Follow Solomon's advice for making good boys (Proverbs 23:14; beat), and you will have a good cake. Bake at 350° for 45 minutes.
Brown hamburger and onion, drain. Combine hamburger and onion with peminto, taco sauce, chicken soup, mushroom soup, and chilies.
Saute onions and green pepper in a skillet until onions are light brown. Add ground beef and cook until brown. Drain off excess grease. In a large pot, add beans, ground beef, onions and green pepper. Add 4 to 6 tablespoons chili powder. Add tomato sauce. Add 4 to 6 more tablespoons chili powder. Simmer for 30 to 45 minutes.
Pour 1/2 cup powdered sugar into bowl. Add milk a little at a time and stir. Add more milk until icing thickens. Spoon onto 1/2 graham cracker. Place the other 1/2 graham cracker on top.
In a food processor, chop until the ingredients are diced. Mix all together and refrigerate.
Spray deep pie dish with nonstick spray. Beat ingredients and pour over vegetables in pie dish. Bake at 375° for 35 to 40 minutes.
Prepare package cheese sauce according to directions on back adding 3/4 cup more milk. Layer 3 lasagna noodles in 9 x 13-inch Pyrex dish or lasagna pan sprayed with Pam. Layer cottage cheese, carrots and onions, then spinach (will need to squeeze out any excess water). Place 3 more noodles, layering any remaining vegetables and cottage cheese. Layer 3 more noodles and pour cheese sauce mix over this, then top with entire bag of Mozzarella cheese and Parmesan cheese. Bake at 350° for 20 minutes or until bubbly. Serves 4 to 6.
Mix the powdered sugar and peanut butter together. Cook the flour, sugar, salt, eggs, butter or oleo and scalded milk together. Add half of the powdered sugar and peanut butter to this mixture. Pour into baked pie shell. Put the other half on top of the mixture. Brown meringue.
Combine strawberries, vanilla, honey, sugar, orange juice concentrate, buttermilk and ice cubes in blender. Blend at high speed in 3 to 4 (30 second) bursts until mixture is light and frothy.
Combine instant pudding mix, pineapple with juice, sour cream and sugar in deep narrow bowl. Beat slowly with beater (1 minute). Pour into pie shell. Chill at least 3 hours. Garnish with whipped topping or pineapple chunks or cherries.
Combine catsup, molasses, vinegar, soy sauce, and mustard. Mix well. Dip wings in sauce and place close together in shallow baking dish. Pour any remaining sauce over wings and cover closely with lid or foil.
Combine apples, pecans and sugar. Mix well. Let stand 1 hour, stirring often and do not drain. Combine flour, soda, salt and spices in a large bowl. Add apple mixture; stir well. Stir in butter, vanilla and eggs. Pour into 2 greased loaf pans. Bake at 325° for 1 hour and 15 minutes.
Drain beets and save liquid. Combine sugar and cornstarch. Stir in vinegar and beet liquid or water; stir over low heat until thickened. Add beets and butter. Heat. Makes about 5 servings.
Sift together the flour, baking powder, baking soda and salt. Whip butter and sugar together and add to dry mixture. Add and mix remaining ingredients. Pour into two loaf pans. Bake at 350° for 50 minutes.
Sift flour, salt and baking powder and soda together. Add shortening. Mix together. Add milk. Bake at 450° to 500°. Put grease on top.
Dissolve jello in water. Add tomato soup and mayonnaise; whip. When syrupy, add green pepper and shrimp; mix. Pour into mold or individual serving dishes.
Crumble corn bread in bowl with onion, bell pepper, tomato and bacon. Mix together mayonnaise, mustard and spices. Pour mixture over cornbread and stir gently. Chill before serving.
In food processor to make pesto sauce, blend basil, garlic, grated cheese, oil and pine nuts till smooth. In food processor, mix softened cream cheese, mascarpone cheese and butter. Line a mold with dampened cheese cloth. Layer cheese mixture, then pesto, etc., finishing with cheese. Fold cloth over mold. Refrigerate 2-3 days before serving. Serve at room temp, but unmold when cold. Serve with fried Italian bread or crackers.
Mix butter, sugar and vanilla. Add eggs and beat with spoon. In separate bowl, mix flour, cocoa, baking powder and salt. Slowly add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from pan; cool and cut.
Cook 3 cups sugar and 3/4 cup water until it forms a thread; add slowly to well beaten egg whites. While you are doing this, take 1 cup sugar and 1/2 cup water, then add to first mixture. Beat and beat.