HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Heat until butter is melted and sauce is warm. Do not boil! Serve with brownies and vanilla ice cream.
Preheat oven to 350° about 15 minutes before baking time. Mix all ingredients; spoon into petite muffin pans that have been greased. The dough can be made and refrigerated 2 days before using. Bake at 350° for about 15 minutes.
Preheat oven to 350°. Combine all 3 ingredients. Form into balls. Roll in sugar. Place on ungreased cookie sheet. Press with sugared fork. Bake for 8 to 10 minutes or until brown. Cool on rack. Enjoy with milk.
Cook cornbread as directed on package. Put in refrigerator overnight or cool good. Crumble cornbread. Mix all ingredients real good. Add enough Miracle Whip to hold together. Don't use too much, not more than 3/4 cup. Let set overnight.
Combine all ingredients, but blueberries, in mixing bowl until blended. Fold in berries. Put in greased muffin tins. Bake at 400° for 25 minutes.
Cream butter, sugar and eggs and add rest of the ingredients. Form into 5 round balls and chill several hours or overnight on a floured plate. Roll out and use Christmas cookie cutters. Bake. Ice and use any kind of sprinkles.
Turn on oven and set at 375°. Mix brown sugar, flour, spice and salt in a 3-quart bowl. Add pumpkin, milk and egg and stir until smooth. Pour in unbaked shells. Bake 40 to 45 minutes. Serve warm or cold. Each serves 6.
Mix cake mix, egg and margarine together and pat in pan. Blend cream cheese, eggs and powdered sugar together for topping. Pour on top of crust. Bake at 350° for 45 minutes.
Beat eggs and add sugar, oil, flour, soda, salt and cinnamon. Mix well and add carrots. Pour into greased 10 x 15-inch pan. Bake at 350° for 20 to 30 minutes. Cool.
Blend sugars and shortening. Beat in vanilla and eggs. Mix flour, soda and salt; add to other mix. Mix well. Stir in M&M's. Bake 10 to 12 minutes in 350° oven.
Use bread sticks of your choice. Wrap bacon strip around the bread and broil until done.
Cook hen until tender, removing from broth and debone for serving. Make up dumplings using flour, salt, egg and enough broth to make dough consistency. Knead until it holds in a ball. Roll dough thin and cut in strips. Break off into small pieces and drop in boiling broth. Turn down heat while you roll another batch. Continue until all flour mixture is used. Shake pot periodically (never stir). Cover and turn to simmer for about 10 minutes. (Can substitute larger fryer for hen.)
Measure all ingredients into large mixing bowl. Blend at low speed 1 minute. Scrape down and blend 1/2 minute longer. Beat for 2 1/2 minutes at high speed. Pour into well-greased pan and bake at 350° for 50 minutes or until center springs back when touched lightly with finger. Dust with powdered sugar or put icing on, if desired.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 300° for 45 minutes.
Mix and pour into greased muffin pan. Bake at 400° for 10 minutes or until brown.
Mix ingredients in order given. Place all dry ingredients in at once. Put into a well greased 9 x 5-inch loaf pan. Place on a turned over pie pan placed in a 14-inch Dutch oven. Bake for 1 hour and 10 minutes at 350°.
Mix ingredients and pour into uncooked pie shell. Bake in hot oven (425°) for about 45 minutes or until knife inserted in center comes out clean. Makes 9-inch pie.
Cream butter, sugar, eggs and vanilla. Stir in cocoa and flour. Drop by teaspoonfuls onto hot waffle iron. Bake for about 50 seconds. Remove with fork and frost with chocolate frosting recipe.
Cook first 4 ingredients to custard. Put gelatine in water; pour into custard and cook (jell). Beat egg whites until stiff and dry. Beat cream; add vanilla. Add cottage cheese to jell mix; fold in whipped cream and egg whites. Add pineapple. Pour into graham cracker crust. Refrigerate several hours.
Mix and roll into 2 or 3 rolls. Wrap in foil (shiny side in). Refrigerate for 24 hours. Punch holes in bottom of foil with fork. Place in deep pan and bake at 325° for 2 hours.
Stir all together. Alternate with cheese in greased pan; bake for 1 hour at 350°.
Mix 2 packages yeast in 1 cup warm water with 1 teaspoon sugar. Let sit for 5 minutes. Mix flour, sugar and salt in large mixing bowl. Put shortening in and add egg. Add 1 cup milk to yeast mixture and pour into flour mixture. Knead dough and let it rise for an hour. Knead down and cover for second hour. Separate dough in 3 pieces. Roll out about 18-inches long and 9-inches wide. Spread with margarine. Sprinkle generously with cinnamon and brown sugar. Roll longwise and cut into 1-inch slices. Bake 25 minutes in preheated oven at 350°.
Brown chicken lightly in oil. Add water, wine, broccoli and soup. Bring to a boil, separating broccoli pieces. Stir in rice. Cover; remove from heat and let stand 5 minutes. Sprinkle with cheese. Makes 4 servings.
Place mixture in pan and let set 1/4 hour. Brush chicken pieces with oleo. Place on top of rice mixture. Bake at 350° for 2 hours.
Take raw fresh artichokes and wash and core centers. Break middle and remove, leaving cup like artichoke. Set aside. Mix together thoroughly the shredded crab, diced onion and the cheese. Mix to consistency with mayonnaise. Add salt, pepper, Italian seasoning and garlic salt to taste. Mix well to consistency of salad dressing. Stuff center of artichokes with mixture. Set in deep baking dish. Fill 1/2 of the way with water. Cover and bake for 1 hour or until tender. Remove and serve; pull hot leaves off and dip in melted center. Enjoy.
Peel, seed and chop tomatoes. Finely chop onions. Saute butter and onions. Add tomatoes and chili. Cook approximately 10 minutes (until well blended). Cut cream cheese in small pieces. Add to tomato and onion mixture. Stir and cook together. When cheese begins to melt, add heavy cream. Cook until thick. (Stir to prevent sticking.) Place in heated chafing dish. Serve with Doritos.
Grind hot pepper (de-seeded) and bell pepper. Mix peppers, vinegar and sugar. Boil 5 minutes. Cool 3 to 5 minutes. Add Certo and stir well. Pour into sterilized pint jars and seal. Yield: 3 pints.
Arrange the cut up chicken in greased baking dish. Sprinkle with flour and pepper. Mix the mushroom soup, milk and onion soup mix. Pour over the chicken and sprinkle with the chow mein noodles. Bake until chicken is tender when tested with a fork, about 1 hour. Baking temperature is 350°. Makes 4 servings.
Brown ground beef, onion and pepper. Drain. Mix all ingredients and simmer 2 hours.
Mix first 8 ingredients together. Drop by spoonfuls on cookie sheet. Bake at 400° for 8 to 10 minutes. Mix grated rind, orange juice and powdered sugar to make frosting. Frost cookies while they are warm. Makes 3 dozen cookies.
Combine all ingredients in a saucepan. When juices are thawed, place pan on medium heat. Do not boil. After 5 minutes, turn heat to low. Hold for 25 minutes to allow flavors to blend. Strain before serving. Makes 12 (1/2 cup) servings.
Wash lentils and soak overnight. Place in a large pan, adding 4 pints of hot water. Simmer until the lentils begin to soften, stirring from time to time. When the lentils are half-cooked, add the chopped onions and continue to simmer until the lentils are quite tender.
Pack the first 2 ingredients in bottom of a 9 x 13-inch pan.
Place in a large boiler, the broth, soup and water. Stir and mix well. Bring to a boil. Reduce heat to keep hot until ready to add to dumplings.
Mix all ingredients really well. Add 3 cups cold water. Put into ice molds or trays. Freeze.
Scald milk. Mix the next 4 ingredients well. Add to milk. Cook on low heat, stirring constantly. Add well beaten egg yolks. Slowly cook until thickened. Add margarine and vanilla. Stir and cool. Pour into baked pie shell in deep, rectangular baking dish. Top with meringue. Yields two deep dish pie shells.
Cook ground beef and onion; drain. Put in crock-pot with other ingredients. Cook for 1 hour or until done.
Layer #1: Combine cream cheese, Worcestershire sauce, lemon juice and onion. Spread on bottom of large oval platter or round rimmed plate dish.
Beat pudding and milk, then add Cool Whip. Butter a 9 x 13-inch pan on sides and bottom. Line bottom of pan with crackers. Pour 1/2 mixture on crackers, then another layer of crackers, then the remaining mixture, then another layer of crackers. On the top, put icing.
In a mixing bowl, cream the butter and sugar. Add egg, corn syrup, orange peel and cold water. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture and mix well. Chill for at least 1 hour. On a lightly floured surface, roll dough, a portion at a time, to 1/8-inch thickness. Cut into desired shapes. Place on greased baking sheets. Decorate as desired. Bake at 375° for 6 to 8 minutes, or until lightly browned. Yields about 4 dozen 3-inch cookies.
Soak yeast in warm water a few minutes. Add 1 teaspoon sugar. Combine mashed potatoes, white sugar, soft margarine, salt and shortening. Add a little flour before you add yeast mixture. Add yeast and cool potato water. Add eggs and enough flour to make dough soft; knead. Let rise until double in bulk. Warm and grease bowl you plan to let dough rise in. Flip dough over so it will be greasy. Punch down and spread in 6 pie pans, well-greased. Let rise until double in bulk. Sprinkle cinnamon, melted butter and brown sugar over cake. Punch holes into cake with fingers. Bake at 350° for 20 minutes.
Beat eggs until light. Add sugar gradually and beat until thick. Add remaining ingredients and mix well. Make 1 gallon.
Melt butter or margarine. Add rice. Break up raw spaghetti into 1/2 to 1-inch pieces. Cook in butter until golden brown. Add dry ingredients from soup mix and whatever amount of water suggested on box. Simmer until water is absorbed. Serves 6.
Grate cheese. Combine ingredients (except olives). Drain olives. Roll cheese mixture in small bowl, covering a stuffed olive. Bake at 425° for 10 minutes. Makes 3 to 4 dozen.
Spread apples in lightly greased 13x9 inch baking pan. Sprinkle with cinnamon and brown sugar. Top evenly with dry cake mix. Drizzle with melted butter. Bake at 350 degrees for 50 to 55 minutes or until golden and bubbly.
Beat cream cheese and sugar together. In separate bowl, mix remaining ingredients. Add cream cheese mixture and mix well. Freeze overnight. (Will keep for 3 months.) Partially thaw to serve.
Blend cream cheese and liver pate together. Melt red madrilene and gelatin together; add a few drops of red coloring. Oil a mold or 2 small ones. Pour a little madrilene mixture into mold and let set. Add pate mixture and keep in center. Pour remaining madrilene over and around; chill. Keeps well; do not freeze. Good for cocktail party, served with plain crackers.
Melt marshmallows in pan of hot water. Add lemon jello. Add Philadelphia cream cheese; beat smooth and cool. Mix in whipped cream and salad dressing. Add crushed pineapple, drained.
Stir together first 5 ingredients in a med. bowl. Combine cracker crumbs and cheese in a shallow bowl. Dip chicken in butter mixture; dredge in cracker crumb mixture. Place on a foil-lined baking sheet. Bake at 400 degrees for 25 - 30 min or until chicken is brown and done. Delicious!
Mix 1 stick melted margarine and crumbs. Place in a 13 x 9 x 2-inch pan (press crumbs firm). Beat with electric mixer the eggs, margarine and powdered sugar for 15 minutes. Spread mixture over crust. Place bananas, then drained pineapple on top of mixture. Cover with Cool Whip and sprinkle with chopped nuts and arrange cherries on top. Refrigerate overnight. Serves 15 to 18.
Add butter, sugar, milk, salt, orange rind and nuts to sweet potatoes; mix well. Shape sweet potato mixture around each marshmallow. Roll each ball in cornflakes. Place on buttered baking dish. Cover with foil. Freeze until needed. Bake at 350° for 20 minutes. Yields 8 servings.
Mix melted margarine and stuffing. Make a crust with half of this mixture. Combine all the other ingredients. Top with remaining stuffing mixture. Bake at 350° for 30 minutes.
Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the rocks into the pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or overnight. Garnish with gumdrops, flowers or gummy worms, if desired. Let stand at room temperature for 10 minutes before serving. Store leftover pie in freezer.
Prepare topping as directed on package. Dissolve gelatin completely in boiling water. Add ice cubes and stir constantly until gelatin is thickened. Remove any unmelted ice. Blend whipped topping into Jell-O; whip until smooth. Spoon into pie shell; chill 2 hours. Garnish with lemon slices, if desired.
Pour juices into 8-cup automatic electric percolator. Add sufficient water. In percolator basket, put salt, spices and brown sugar. Allow to perk 10 to 15 minutes. Serve in mugs or punch cups. Serves 10 to 12.
Mix all ingredients (except pie filling) in a large bowl. Pour into large greased pan. On top of mixture, pour the pie filling. Pie filling can be substituted by 3 to 4 cups diced fresh fruit. Keep berries away from sides of pan or they will stick. Bake at 375° until batter is done.
Cream together the shortening, sugar and brown sugar. Add remaining ingredients and bake at 350° for 10 minutes.
Wash strawberries, making sure they don't stand in water. Cap and cut away bruised spots. Measure out 4 cups strawberries, pile measure high. Place strawberries in large saucepan with tight-fitting lid. Add 1 tablespoon vinegar. Put on top and boil 1 minute by the clock. Start timing it when the boil begins. At the end of the minute, uncover and add 4 cups sugar. Stir gently so the sugar and berries are blended. Cook 20 minutes at boiling point. Pour into a bowl or shallow pan or meat dish. Let stand overnight or until cool. Pack in clean jars; paraffin and seal or process in hot water bath 5 minutes.
Mix milk, pudding, vanilla, and whip- Beat until stiff. Put 1/2 of mix in oreo shell. Slice bananas on top of mix. Add other 1/2 of filling over bananas. Make sure they cover all bananas. Chill about 3 hours.
Bake cornbread and let cool; crumble. Dice squash and chop onion; cook in margarine until tender. Mix all ingredients together. Bake at 350° until lightly browned.
Mix ingredients and pour over chicken in a baking dish. Bake at 350° for 45 minutes. Serve over rice.
Mix peanut butter and powdered sugar until crumbly. Spread on bottom of pie crust, reserving 2 tablespoons. Cook puddings and milk and pour over crumbs. When cool, spread top with Cool Whip and sprinkle reserved crumbs over. This is delicious!
Mix cream cheese, sour cream, taco seasoning mix and milk until smooth. Spread in 9 x 13-inch pan, then layer kind of thick with vegetables. You can use any vegetables you prefer.
Saute onion, meat and garlic. Drain well. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer for 10 minutes. Stir in sour cream and heat through. Garnish with fresh parsley. Serve over poppy seed noodles or cooked fluffy rice.
Fry sausage; remove grease. Add vegetables and seasonings. Cook until tender. Serve with Parmesan cheese.
Combine sugar, butter and cocoa. Add milk in saucepan and bring to a boil for approximately 1 minute. Remove from heat and stir in peanut butter, rolled oats and vanilla. Beat together until it loses its shine and spoon onto waxed paper.
Scald milk and let cool to lukewarm. Cream shortening and sugar, then add egg. Mix well. Dissolve yeast in 1/2 cup water. Pour yeast mixture and lukewarm milk into bowl with other ingredients; mix well. Add 2 cups flour and mix; continue adding the flour 2 cups at a time, until all of the flour has been added to the mixture.
Cook sprouts in boiling salted water for 12 to 15 minutes. Rinse in cold water and set aside.
Bring the first 4 ingredients to a boil. Boil 30-45 minutes, or until meat is tender. Add the rest of the ingredients. (You may grate one of the potatoes to thicken soup.) Bring to a boil again. Lower heat and simmer for 1 hour. The longer it simmers, the better it is!
Melt butter, oil and marshmallows. Pour over popcorn, gumdrops and nuts. Mix and press into 2 (9 x 13-inch) buttered pans or angel food cake pan. I use Spicettes or Spice Drops and peanuts.
In a 2-quart saucepan, combine broth, water, soup mix and pepper. Heat to boiling on medium heat. In a separate cup, stir flour and milk until smooth. Gradually stir into broth mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes. Serve over beef. Makes 3 cups.
Slice carrots and cook in water until tender, drain. Remove carrots, set aside and keep warm. In the same saucepan; combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir 2 minutes, add butter, return carrots to pan; heat through. Sprinkle with parsley, if desired.
Place first 5 ingredients into a heavy frying pan. Cook on stove. Stir and cook for 10 minutes. Should be gooey when done. Remove from stove and stir in Rice Krispies. Use extra if sticky. Put coconut on waxed paper. Drop cookie mixture by teaspoon onto coconut and roll.
Preheat oven to 450°. Saute scallions and garlic in margarine until softened. Add crabmeat, vermouth and lemon juice until heated throughout. Transfer to mixing bowl and add remaining ingredients, except mushrooms and cheese. Mix well. Fill mushroom caps and sprinkle cheese on top. Bake until mushrooms are tender, 12 to 15 minutes.
Mix first 5 ingredients together, then add coconut and chopped nuts. Bake in 13 x 9-inch greased and floured pan at 350° about 35 minutes. While hot, pour marshmallow cream over and let cool.
Saute onion in butter. When onion begins to wilt or cook, add rice to frying pan. Stir rice and onion 3 minutes. The rice should be thoroughly coated with butter. Transfer rice mix to a saucepan. Add bouillon, onion, salt and tomato sauce. Stir. Bring to a boil. Lower heat. Cover pot and cook over very low heat for 20 to 25 minutes.
Boil fish in salted water until done. Melt Velveeta, milk and shrimp soup until smooth. Mix in fish. Put in casserole dish; top with crumbs. Keep warm in oven.
Preheat oven to 350°. In a large bowl, mix rice and broccoli. Combine cheese and mushroom soup and mix well. Then add celery. Spread into a 9-inch buttered square pan and bake for 30 minutes.
Mix all ingredients in medium bowl. Refrigerate 1 hour. Serve with taco chips. Yields 1 1/2 cups.
Sprinkle pecans in bottom of a greased tube pan; set aside. Combine sugar and cinnamon. Cut biscuits into quarters or halves; roll each piece in sugar mixture and layer in pan. Combine brown sugar and margarine. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool 10 minutes in pan and put on serving platter.
Combine first four ingredients and put into a 9 x 11-inch pan that has been sprayed with Pam. Combine dry ingredients. Beat egg whites, skim milk, syrup and vanilla together, just to combine. Add dry ingredients. Carefully pour over fruit mixture and smooth over. Bake at 350° for 35 to 48 minutes. Invert onto plate or platter, if desired.
Mix with mixer. Bake, uncovered, at 350° for 20 to 30 minutes or golden. Serve with crackers.
Cut shortening into dry ingredients. Alternate buttermilk with dry ingredients. Bake at 350° for 50 or 60 minutes in 10-inch iron skillet or 2-quart Pyrex dish.
Mix jello in hot water. Add pineapple and blueberries. Put 1/2 in pan and chill until firmly set. Leave rest at room temperature. When chilled, spread with mixture of sour cream, vanilla, sugar and mayonnaise. Chill 15 minutes. Cover with remaining jello mixture and chill until set.
Cut onion into melted butter and brown well over medium heat. Pour into baking dish. Add rice and bouillon. Cover with top and bake 1 hour at 350°. Stir once at end of first 30 minutes.
Arrange apples in greased baking dish (13 x 9-inch). Sprinkle with cinnamon and water. Work together sugar, flour and butter until crumbly. Spread over apples. Bake, uncovered, for 45 to 50 minutes at 375°.
Heat sugar, vinegar, water and celery seed to boiling. Pour over sliced (long way) pickles and onion in jar. Let set for a couple of days in the refrigerator.
Mix lightly with a fork the flour, baking soda, salt, cinnamon and baking powder. In another bowl, beat eggs well. Gradually add sugar and oil. Mix well. Add vanilla and dry ingredients. Stir well. Add zucchini and chopped walnuts. Bake at 350° in greased loaf pans (2) until toothpick comes out clean. Cool in pan 10 minutes. Freezes well.
Heat vinegar and sugar to boiling. Mix the vegetables well and pour vinegar mixture over them. Chill overnight.
Combine black beans, corn, tomatoes, bell pepper, red onion and parsley into a large bowl. Add salad dressing and toss to mix well. Chill, covered, until ready to serve. Top with cheese cubes. Makes 4 to 6 servings. Best with Italian dressing.
In a large bowl, combine the flour, sugar, baking soda and cinnamon and stir to mix well. Stir in the orange juice, egg substitute and vanilla extract. Fold in the carrots and raisins or walnuts, if desired. Coat a 9 x 13-inch pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 300° for 50 to 55 minutes or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.
In a bowl or jar, mix vinegar, sugar and onion. Comine salt, mustard, paprika and two tablespoons chili sauce to form a paste. Add remaining chili sauce and mix well. Pour into vinegar mixture, add oil and mix or shake well.
Mix together graham crackers and margarine in the bottom of a 9 x 13-inch dish. Dissolve jello in boiling water; set aside. Cream together in mixer cream cheese, sugar, lemon juice, vanilla and Milnot. Add jello and mix together. Pour into cracker crust. Chill.
Spray a shallow baking dish with nonstick coating. Cut larger pieces of yam in half. Place in the dish in a single layer. In a saucepan, melt margarine, cinnamon and brown sugar. Add 1/3 package marshmallows and mix well to melt. Pour marshmallow mixture over yams. Sprinkle more marshmallows on top. Bake for 45 minutes at 325°, basting often.
In a medium saucepan, over medium heat, melt the last 5 ingredients. Add corn to the cream cheese mixture and stir. Grease a casserole and pour in the mixture. Bake at 350° for 1 hour.
Dissolve gelatin in hot water, stirring well. Put in refrigerator until it starts to set, then add pineapple, lemon juice and salad dressing. Fold in whipped cream. Put into mold and chill until firm. Nuts can also be added.
Place corned beef in large stew pot and cover with water. Boil for 2 to 3 hours, until fork-tender. Remove from the pot; save water. Place potatoes, carrots, onions and turnip in pot and boil for 1/2 hour. Add cabbage and boil for another 15 minutes. Slice beef in diagonal slices against the grain. Arrange all on a platter and serve with Mustard Sauce and Irish soda bread.
Brown hamburger and drain. Add remaining ingredients. Place in baking dish. Bake at 350° for 30 to 45 minutes.
In each cup of the muffin tin, mix cornstarch, water, cold cream and a couple drops of food coloring (a different color for each one). Stir.
Mix together the buttermilk baking mix, cheese, salt and pepper. Stir in eggs until mixture just becomes moist. Fold in the zucchini. Melt the oleo in a 10-inch skillet over moderate heat. Use 2 tablespoons batter for each zucchini cake. Fry zucchini cakes for about 2 to 3 minutes on each side or until brown. Makes 8 to 10 cakes.
Combine all and shape into ball or shape into log. Roll in chopped nuts or sprinkle with chopped parsley. Chill.
Place buttered bread in bottom of 9 x 13-inch baking pan 2 layers deep. Grate cheese and sprinkle over bread. Beat eggs and milk and pour over cheese and bread. Bake at 325° for 45 to 55 minutes. Serves 8 to 10 persons.
Beat together sugar, eggs and oil. Add melted chocolate or cocoa, flour, salt and vanilla. Stir in nuts. Spread in shallow pan and bake at 350° for 20 minutes.
Saute onion, green chiles and garlic in oil. Reduce heat to low and add remaining ingredients, except tomato juice. Cook, stirring constantly, until cheese is melted. Add tomato juice gradually, until dip is the desired consistency. Place over hot water to keep warm. Serve with corn chips. Makes 3 1/4 cups of dip.