HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar and vanilla. Then add eggs and melted chocolate. Sift together flour, soda and salt. Add alternately with ice water to first part. Bake in 14 1/2 x 10 x 2-inch pan at 350° for 50 minutes.
Brown hamburger in a large skillet. When meat is done, dip meat out of the grease with a slotted spoon. Meat may be patted on paper towels to remove even more grease. Lightly grease a 13 x 9 x 2-inch casserole pan. Place a layer of hamburger, then a layer of potatoes and onions. Keep layering until all the hamburger and potatoes and onions are used. Add salt and pepper to taste. Mix milk and soup together; pour over top of casserole. Cover with aluminum foil and bake at 350° for about an hour or until potatoes are tender. Remove from oven and sprinkle grated cheese over top. Return to oven and bake until cheese is bubbly.
*Squash, potatoes, onions, celery, peppers, green beans and carrots may be used.
In mixer bowl, beat until smooth. Pour into a 9 x 9-inch greased and floured pan. Bake at 350° for 5 to 10 minutes.
Knead flour and Crisco. Add sugar, dissolved yeast water and buttermilk. Roll and cut. Let stand at least 20 minutes. (They can stay in refrigerator overnight.) Bake 10 minutes at 450° or until golden brown.
Drain green beans. Melt 2 tablespoons butter and add flour, salt, pepper, sugar, sour cream and grated onion. Fold the beans into the mixture. Spread in 2-quart buttered casserole. Sprinkle top with Swiss cheese. Top with buttered crushed cornflakes. Bake in 375° oven for 30 minutes.
Cook apples 5 minutes in apple juice. Add cornstarch, cook until thickened. Add cinnamon. Pour mixture into pie crust, cover with other crust. Seal edges, cut slits in top crust. Bake at 425° for 40 to 45 minutes, until golden brown.
Beat eggs until light. Add milk. Slowly add cornmeal and salt. Mix well. Add butter. Drop by spoonfuls on hot well-greased griddle. Stir batter each time a spoonful is taken out. Brown on one side, then on the other. Makes about 40 paper thin cakes.
Beat eggs and sugar. Add remaining ingredients and pour into pie shells. Bake in slow oven at 300° for 1 hour.
Combine all ingredients in a food processor and pulse until well mixed. Press onto bottom and sides of pie pan, then add filling and bake.
Mix soda in hot water; stir in buttermilk. Add salt. Sift flour and add slowly. Bake for 2 hours at 250°.
Wrap bread sticks with sliced bacon; cook in the microwave until bacon is crisp. They are ready to serve.
In a bowl beat egg, then beat in milk, salt and flour. Add grated or chopped onion and grated cheese. Wash and peel potatoes, then grate directly into egg mixture, working rapidly because grated potato tends to darken.
Mix cream cheese, sugar, eggs and vanilla with egg beater until smooth. Place cupcake papers in tins. Place 1 wafer in each cup. Put 2 teaspoons on each wafer. Bake at 350° for 10 minutes. Cool. Add topping. Chill and serve.
Mix cookie dough according to directions. Spread on pizza pan. Bake 15 to 20 minutes at 325°. Cool. Mix cream cheese (softened) with powdered sugar. Spread over pizza. Slice bananas over pizza. Mix sugar, water and cornstarch. Cook until thick. Add dry jello. Stir and cool. Spread over bananas. Add fresh fruit in a pretty pattern. Keep in fridge. May be served with whipped cream.
Boil chicken until tender. Remove from bones and cut up. Put the margarine, mushrooms, garlic, onions, pepper, almonds and rice into a heavy skillet. Cook, stirring constantly, until rice begins to turn yellow. Add chicken broth, which has been heated, and soup. Add salt and pepper to taste. Turn into a casserole dish, sprayed with Pam, and cover tightly. Bake in oven 1 hour at 325°. Serves 10.
Combine crumbs with 2 tablespoons sugar and butter. Blend thoroughly. Line bottom of a spring-form pan.
Do not add water to jello. Drain fruit well. Mix dry jello with fruit. Add cottage cheese and mix well. Add Cool Whip and mix well. Refrigerate.
Grease and flour 3 round cake pans. Stir together first 4 ingredients at medium speed with electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over cake. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Combine sugar, cocoa, cornstarch, salt and milk. Microwave on High for 3 minutes. Add 2 teaspoons margarine; microwave on High for 2 minutes. Stir. Continue to cook for 2 more minutes, stirring after each minute. Mixture should be thick, but will thicken more as it sets. Add the vanilla and stir into mixture. Pour into individual serving dishes. Garnish with Cool Whip and chopped nuts. May be served warm or chilled.
Cook first 3 ingredients to a soft ball stage. Add remaining ingredients. Blend. Do not overblend. Pour into a 9-inch square pan and cool. Best ever peanut butter fudge!
Partially bake pie shell for 6 minutes in 400° oven. Cool. Cream butter and brown sugar well. Add beaten eggs and maple syrup. Add nuts, vanilla and salt. Mix. Pour into cooled shell. Bake 15 minutes in 375° oven. Reduce heat to 350° and bake an additional 25 to 30 minutes.
Mix into a roll and slice after the chill. Roll in waxed paper. Keep in refrigerator.
Mix mayo, soy sauce and seasonings in large bowl. Add remaining ingredients; mix lightly. Refrigerate.
Mix together all ingredients. Pour into a 9 x 13 inch cake pan (sprayed with cooking spray). Bake at 350° for 20 to 25 minutes or until toothpick comes out clean. Cool completely before adding topping.
Steam broccoli to the point where it is about 2/3 done. Cook 2 cups of rice. Combine broccoli, rice and the entire jar of Cheez Whiz in a casserole. Bake at 350° for 30 minutes. Serves 3 to 5.
Slice bread into 1-inch slices. Toast in broiler oven on both sides. Set aside to cool. Mix together margarine, minced garlic and salt to taste. Spread mixture over cool toast. Sprinkle with Mozzarella cheese. Reheat under broiler just before serving.
Heat oven to 400°. On sheet of wax paper, combine flour and baking powder, set aside. In bowl, combine all ingredients except flour mixture. Using electric mixer, beat at medium speed until mixture forms a smooth batter, stir in flour mixture. On nonstick cookie sheet, drop batter by rounded tablespoon forming 12 cookies (leave 1-inch between each). Bake for 5 minutes; using a 1/4 teaspoon measure, press center of each cookie making an indentation. Spoon spread into each indentation. Bake until brown about 5 more minutes. Makes 1 dozen cookies, 50 calories each.
Put pineapple, it's juice and sugar in saucepan. Bring to boil and cook 3 minutes. Stir in gelatin and cream cheese; cool. Fold in nuts, celery, apples, and whipped topping. Pour into 9 inch square dish. Chill until set.
Bake cake according to directions on box. Bake in a 9 x 13-inch baking dish or pan. When cake is baked, punch holes in top with fork or toothpick. Pour condensed milk over top of cake, then pour caramel topping over condensed milk. When cake is completely cool, spread Cool Whip over top. Keep in refrigerator. Leave in pan it is baked in.
Mix crumbs, 1/4 cup sugar and nuts together. Stir in butter and blend well. Put in 9-inch spring-form pan to form crust. Beat cream cheese, 1 cup sugar, eggs, vanilla and sour cream. Combine sugar, cinnamon, nutmeg and flour. Toss with apples. Pour 1/2 cheesecake mixture into crust lined pan. Arrange 1/2 apples in concentric circle over cheesecake layer. Pour 1/2 the remaining cheese over apples. Arrange balance of apples over cheese layer and top with remaining cheese mixture. Bake at 350° for 1 hour. Cool, then refrigerate overnight. Arrange nuts on top of cooled cheesecake.
Combine pudding mix, pineapple with juice, sour cream and sugar in a deep, narrow bowl. Beat slowly at low speed for 1 minute. Pour into pie shell and chill at least 3 hours. Garnish with Cool Whip, pineapple and cherries, if desired.
Mix graham cracker crumbs, peanut butter, pecans, sugar, margarine and salt. Roll into 1-inch balls. Melt chocolate and paraffin over hot water. Coat entire ball by dipping it into chocolate mixture, using tongs or candy dipper. Place on wax paper to harden. Can put decorations (sprinkles) on top before they harden.
Drop by teaspoonfuls about size of walnut. Pat down to shape with fork on baking sheet. Bake at 375° for 8 to 12 minutes. Watch closely. They burn easily.
Mix all ingredients and pour over chicken. Bake at 325° for 1 1/2 hours.
Blend all ingredients, except oil, in a blender. Next, slowly blend in up to 2 cups of oil, depending on desired thickness. The more oil, the thicker it will be. Makes about 1 1/2 cups.
Preheat oven to 350°. Boil squash and onion in small amount of salted water until tender. Drain. While squash is cooking, prepare topping.
Cook broccoli in microwave for 10 minutes. Mix soup with broccoli. Put cheese on top. Cook until cheese melts.
In oil or butter, saute pepper, onion and garlic, about 8 minutes. Add tomatoes which are cut in pieces together with liquid from tomatoes. Simmer 10 minutes (can be done in microwave oven). Cook or steam cored cabbage until fairly tender. Then chop coarsely.
Cook and drain broccoli. Combine corn, broccoli, egg, 1/2 cup of the cracker crumbs, the onion, 2 tablespoons butter, salt and pepper. Turn into a 1-quart casserole. Combine the remaining 1/4 cup cracker crumbs and the remaining butter. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 35 to 40 minutes. Makes 6 servings.
Combine butter, Crisco, sugar and salt. Beat well until light and fluffy. Add eggs. Beat 1 minute. Blend in remaining ingredients. Add 4 cups flour. Blend last cup flour slowly. You may not need it all. Let chill overnight; roll out 1/8-inch thick and bake until light golden brown at 350°, about 8 to 10 minutes.
Grate potatoes (smaller than julienne) and onion very fine. Add 1 egg; mix. Add salt, pepper and flour. In frying pan, add 1/4 inch oil. When oil is hot, add 1 tablespoon mixture to oil and fry until potatoes are brown. Turn over and fry other side. Drain on paper towel and taste. You may need to add more salt and pepper.
Mix the sour cream, coconut and sugar together; leave, covered, in refrigerator overnight.
Beat butter 30 minutes or until light and fluffy; add 1/2 cup powdered sugar and beat well. Add the egg yolks and continue beating. Add vanilla and enough flour to make a soft dough. Roll into small balls. Place on cookie sheet and bake at 350° for about 30 minutes. Have powdered sugar sprinkled on a large sheet pan or paper. Sprinkle powdered sugar on top while still warm.
Saute chopped onion and green pepper in a tablespoon of butter. Brown hamburger meat and drain. Add 2 packages of spaghetti sauce mix. Add diced tomatoes, Ro-Tel and tomato sauce. Add water if needed. Stir. Bring to a boil. Slowly add the uncooked spaghetti noodles and stir. Let simmer on low until noodles are cooked. Stir frequently. After noodles are cooked, cover and let simmer on low, stirring occasionally. The longer it simmers, the better flavor it will have. May be refrigerated overnight.
Brown ground beef in skillet. Drain fat. Set aside. Slice zucchini and mushrooms. Place all ingredients and spices into crock-pot and stir. Simmer in crock-pot for 8 hours or overnight. Serve over rice or favorite pasta.
Mix together all the dry ingredients. Then, add the oil, water, milk and syrup. Put the mixture into a medium-size pan and bake for 1 hour at 350°.
Boil chicken until done. Saute onions and celery in margarine. Heat broth and undiluted soups and pour over cornbread crumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half of dressing in greased 3-quart casserole dish. Add chicken and top with rest of dressing. Bake at 350° for 50 to 60 minutes. Sage to taste and boiled eggs are optional.
Cut the chicken into small pieces (bone and all in about 1-inch pieces or debone, but I like with bone). Salt and pepper over chicken and mix. Chop onion; set aside.
Mix well and spread on cake. Sprinkle with 1/2 cup of chopped nuts.
Simmer bone, meat, onion, tomatoes, celery and spices for 2 hours. Add potatoes and tomato sauce and continue simmering until potatoes are done. Cut rolled pie crust into 1-inch strips. Turn soup on high and slowly pinch 1-inch pieces off strips and drop into boiling soup, one by one. (These pieces will turn into dumplings and thicken soup.) When all pieces have been dropped in, stir gently and lower fire. Cook, covered, 20 minutes. When finished, you have a cheap pot of stew perfect for a cold day.
Combine all ingredients in a 1-quart ceramic tea pot. Heat in microwave for 4 minutes. Stir well. Serve.
Preheat oven to 350°. Spray a large casserole dish with nonstick cooking spray. In a medium bowl, combine soup, milk and mayonnaise. In another bowl, combine rice, chicken, peas, onion and bell pepper. Stir soup mixture into chicken mixture. Add half the Cheddar. Spoon into casserole. Sprinkle with remaining Cheddar. Bake until top is golden, about 25 minutes.
Heat oil in 2-quart saucepan. Saute onion and garlic until onion is soft. Add broth and saffron and bring to a boil. Stir in rice and salt. Cook over medium-high heat, uncovered, for 10 minutes. Cover and cook over low heat for 20 minutes. Turn rice and cook 10 minutes more.
Melt margarine in saucepan. Stir in sugar and cinnamon. Add sweet potatoes while beating, mash until smooth. Remove from heat and stir in pineapple and raisins. Spread into square or oblong baking dish. Press marshmallows in rows halfway down into mixture. Bake at 350° until marshmallows are melted and brown.
Mix all ingredients together. Chill. Makes a delicious dip for a fresh veggie platter.
In a medium saucepan, simmer sugar, coffee, shortening, raisins and apple together for 10 minutes, stirring occasionally. Cool 10 minutes. In a large bowl mix together flour, baking soda, baking powder, all the spices and the nuts. Pour sugar-raisin mixture into dry ingredients; mix well. Pour into a greased 13 x 9 x 2-inch pan. Bake in a preheated 350° oven for 25 to 30 minutes, until center of cake springs back when lightly pressed with fingers.
Simmer kraut in water; drain and squeeze out all liquids. Repeat twice. Add soup and kielbasa. Simmer, covered, 2 hours.
Mix together cream cheese and dressing; spread on rye bread rounds. Top with thinly sliced cucumbers.
Preheat oven to 350°. Mix all ingredients together except pie filling and Cool Whip. Divide dough into 4 parts. From each part divide into 12 walnut size pieces. With fingers, gently press dough to form the shape of a cup. After finishing all 4 dozen, fill each tart with a tablespoon of pie filling. Bake for 20 to 25 minutes. Remove tarts from the pan immediately. Cool on rack. Top with dollop of Cool Whip. Tarts may be frozen after baking. Defrost for 1 hour before serving.
Heat together the honey, cream, vanilla and cinnamon. Add chocolate pieces; melt. Add brandy and mix well. Serve with whole strawberries for dipping. Banana slices, stemmed cherries or pieces of cake doughnuts may also be served for dipping.
Line pan with 1 package anisette cookies. Mix rum and water to make 1 cup. Pour 1/2 cup mixture over first layer of cookies. Cook vanilla pudding and pour over the cookies. Use second package of cookies and repeat as before, only use chocolate pudding on top.
Beat eggs; add oil and sugar. Sift flour and cinnamon. Mix this into the egg mixture. Stir in zucchini, vanilla and nuts. Bake in 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Drain crushed pineapple. Use juice in place of some of the water in the cake mix. Bake cake in a 15 x 12-inch pan and let cool.
Cook broccoli; cool and drain. Cook onion in melted butter. Add mushroom soup and cheese. Cook until cheese melts. Pour cheese mixture over broccoli. Cook in oven at 325° for 15 to 20 minutes.
Cook chicken until done. Cook noodles in chicken broth. Melt butter. Add chicken, pimento, soup, onion, milk and egg in large bowl. Fold in noodles. Pour into baking pan. Cover with bread crumbs. Pour butter over bread crumbs. Bake for 45 minutes at 350°. Serves 10 to 12 people.
Combine sugar and flour. Mix with cheese and pineapple. Pour into a 1 1/2-quart baking dish. Sprinkle crackers on top. Drizzle melted margarine on top of crackers. Bake at 350° for about 25 minutes.
Boil chicken and remove from bone. Mix ingredients in a bowl. Take two deep dish pie crusts and bake until dry, not browned. Put ingredients in pie crusts and put regular pie crusts on top. Bake until top crusts are browned. Makes two chicken pot pies.
Heat oven to 350°. Mix baking mix, oats, sugar, butter and egg in ungreased 13 x 9 x 2-inch pan until moistened (mixture will be crumbly). Stir in chocolate chips. Press mixture evenly in pan. Bake until center is set, about 15 to 17 minutes. Cut into bars while warm.
Combine first 3 ingredients and water in a large nonmetal pitcher or punch bowl. Add ginger ale, ice or ice mold just before serving. Stir to blend. Makes 25 servings (4 ounces each).
Cut up chicken. Rinse and place on paper towels to drain (2 wings, 2 legs, 2 thighs, 1 breast and 1 wishbone). You can use 2 back pieces, if you like. (I usually cook backs and giblets in water to use for dog food.) Mix flour and Lawry's salt in plastic bag. Dredge a few pieces of chicken at a time in the flour. Heat oil in a large skillet; brown pieces of chicken. Remove. Add onion; cook until yellow. Add celery. Place chicken on top. Add tomatoes with juice and prunes. Cover. Simmer for 35 to 40 minutes or until chicken is done. Serve over rice or noodles.
Combine first four ingredients. Boil hard for 12 minutes. Remove from heat and add vanilla. Beat until it thickens. Add nuts if desired. Cool and eat.
Combine all ingredients and mix well. Pour into a greased and floured angel food cake pan. Bake at 300° until golden brown and firm.
In large pot, heat tomato juice and pork and beans. Lightly brown onions and bell pepper separately. Fry meat until brown; drain off grease. Add meat and other ingredients to juice. Simmer for a couple of hours.
Mix all ingredients in a 3 quart saucepan, breaking up the tomatoes. Heat to boiling point, stirring occasionally. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until chicken is white and the flavors are well blended.
Mix the first 6 ingredients thoroughly, then fold in the beaten egg whites. Pour into a 13 x 9 x 2-inch pan. Bake for 40 minutes in a 350° oven. Cool, then crumble. Put together in layers: Cool Whip, then crumbs, Cool Whip and crumbs. Cover with Cool Whip. Decorate with maraschino cherries and walnuts. Refrigerate overnight.
Mix together. Press into the bottom of a 13 x 9-inch pan. Bake at 375° for 15 minutes or until brown. Cool.
Melt butter in saucepan over medium heat. Add onions and saute until transparent and golden. Add consomme, two cans of water and the wine. Simmer on very low heat until ready to serve.
Mix sugar, flour and cocoa. Add enough water to make paste. Beat in eggs, well beaten. Cook until thick. Remove from heat and add vanilla. Cool and pour into baked pie shell. Cover with meringue.
Drain shrimp, rinse in cold water and let set in cold water for 15 minutes. Mix together the rest of the ingredients and add shrimp last. Be sure to squeeze the water out of shrimp before adding it to the dip.
Mix thoroughly; store in a covered jar in a dry place. Let it stand at least several days. The longer the better before use. For a spicier taste, add 1 tablespoon nutmeg or 1 tablespoon of mace.
Mix all ingredients together. Marinate the meat for 4 to 6 hours or overnight in covered dish in refrigerator. Then drain. Place on dehydrator to dry for 8 hours.
Scoop ice cream. Place one scoop into each of 4 tall glasses. Pour root beer over ice cream. Top with whipped cream.
Cream oleo and sugar. Add eggs and vanilla. Mix well. Add flour and nuts; mix well. Drop by teaspoons onto greased cookie sheet. Flatten slightly with fingers or fork. Bake at 350° until lightly browned. Do not cook too long. Makes 9 dozen.
Sift cocoa and sugar into bowl. Stir in bourbon, which has been mixed with syrup. Mix well; add crumbs and nuts. Mix well again. roll into small balls. Drop into powdered sugar; roll to coat. Allow to dry a day or so before using. Freezes well. Makes 3 dozen balls.
Mix cereal and peanuts; set aside. Combine sugar and syrup. Cook to a full rolling boil. Remove from heat and stir in peanut butter and vanilla. Pour while hot over cereal mixture. Stir gently to coat. Pat evenly into 8 x 8 x 2-inch pan. Cool and cut into squares.
*If in a hurry, 3 (tuna size) cans of white chunk chicken works great.
Let wood fire die down to glowing embers or glowing coals in charcoal grill. Turn back husk and strip off silk from fresh corn. Replace husks and lay ears on embers. Keep turning and roast for 15 to 20 minutes. Remove husk and serve hot.
Preheat oven to 350°. Prepare cake batter following package directions. Divide equally between 2 ungreased 9 x 5 x 3-inch loaf pans. Press batter with spatula into sides and bottom of pan to avoid air pockets. Bake 30 minutes. Suspend cakes, upside down with corners resting on 4 cans or glasses of equal height. Cool 30 minutes or pans cool to touch. Split cake into 3 layers, lengthwise, using long serrated knife.
Mix cake as to directions. While still warm, punch holes all over cake. Pour over a mixture of cream of coconut and sweetened condensed milk. Allow cake to cool thoroughly and spread with the Cool Whip, then sprinkle with shredded coconut. Cake must be refrigerated and is very moist.
Cook squash with onion according to directions on squash package, omitting salt. Drain well, pressing between paper towels. Combine squash mixture, mayonnaise, eggs, crackers, salad dressing mix and cheese in a lightly greased 2-quart shallow casserole dish. Combine bread crumbs and butter. Sprinkle over top. Bake at 350° for 20 to 25 minutes. Serves 8.
Trim crust off bread to fit Pyrex dish 10 x 6 1/2 inch. Brown sausage well. Stir in mustard. Spoon over bread and sprinkle with cheese. Combine ingredients and pour over. Set in refrigerator 12 hours. Bake at 350° for 25 to 30 minutes. Let set out of oven 15 minutes before serving.
Cook chicken and cut into 1-inch pieces. Mix cream cheese, salt, milk and onions. Spoon mixture into separated, unbaked crescent rolls. Roll each one up with mixture inside. Brush top of rolls with margarine. Bake 20 to 25 minutes at 350°. For the sauce, mix sour cream and soup. Heat sauce on top of stove and spoon over rolls right before serving.
Beat egg yolks and sugar until thick and lemon colored. Add lemon juice. Add walnuts and crumbs and mix well. Beat egg whites to soft peaks (not too stiff or will be dry). Fold whites into egg mixture.
Slice the sugar cookies on pizza pan. Bake for 10 to 12 minutes and cool. Combine the cream cheese and sugar. Spread on cooled cookie mixture. Top with blueberry pie filling. Top with various fruits. Keep refrigerated until ready to serve.
Mix well. Pour into small casserole. Heat at 350° until it bubbles, about 20 minutes. Serve with low salt Wheat Thins and/or Triscuits.
Preheat oven to 350°. In large greased casserole, place tomatoes in bottom of pan. In a mixing bowl, combine chicken a la king, milk, tomatoes or Ro-Tel, cheese, pimentos, bell peppers and onion and mix together. Pour over tamales, sprinkling with potato chips. Bake 35 to 40 minutes.
Chop onion fine. Beat eggs. Mix all ingredients. Pour into greased baking dish. Bake at 375° for 50 minutes or until the blade of knife stuck in the center comes out clean. Serve at once. Makes six servings, about one cup each.
Cook and drain spinach; set aside. Saute onion in margarine. Combine remaining ingredients in bowl; mix in onion and spinach. Refrigerate. Roll into balls. Bake at 325° for 20 minutes. Can be frozen before or after baking.