HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer the cake, strawberries and bananas. Combine the jello and hot water. Add the lemon juice. Let cool until lukewarm and pour over the cake mixture. Refrigerate 1 to 2 hours. Mix the pudding according to directions. Pour over other ingredients and cover with the Cool Whip. Serves 40.
Brown hamburg in large pan, add chopped onions and chopped celery. Add beef broth when needed a little at a time, add bean sprouts and mix well, 1 minute. Serve with brown or white rice.
Brown ground chuck in skillet and drain. Saute onion and bell pepper in skillet. Add ground chuck, pork and beans, brown sugar and Worcestershire sauce. Cook on low for 15 minutes. Serve with salad and garlic bread.
Brown ground beef and onions. Drain meat. Add all other ingredients. Mix well; place in 8 inch iron skillet. Bake at 375 degrees for one hour.
Combine vegetables in bowl. Mix together remaining ingredients. Toss lightly with vegetables. Chill 2 hours, mixing gently several times. Makes 6 servings.
In pan, melt butter, shortening, cocoa and water. Bring to boil; mix in bowl sugar and flour. Pour cocoa mixture over sugar and flour. Mix well, then add 1/2 cup buttermilk and mix thoroughly. Add vanilla, eggs, cinnamon and soda. Grease and flour pan. Bake at 400° for 20 minutes or until done.
Mix mashed bananas with beaten egg, oil, honey, vanilla and water. In another bowl, combine dry ingredients. Make a well in center and pour in wet mixture all at once. Stir just until moistened; batter should be lumpy. Fill greased or non-stick tins 2/3 full. Regular muffins bake 30 to 35 minutes at 350°. Mini-muffins bake about 20 minutes at 350°.
Slice sugar cookie dough according to directions. Remove wrapping from kisses and place one in the middle of each cookie. Push lightly into dough. Bake according to cookie directions. Makes about 3 dozen.
Mix first 4 ingredients and stir thoroughly. Let sit 1/2 hour, then stir again. Allow to rest. Dip mushrooms in batter. Deep fry in hot oil until golden brown. Drain on paper towels. Use as a side dish or an appetizer.
Place 2 tortillas on ungreased baking sheet. Spread each with applesauce, sprinkle with cheese and cinnamon. Top with remaining tortillas. Brush with butter, sprinkle with cinnamon. Bake at 400° for 7-8 minutes. Cut into 8 wedges.
Cut up potatoes, onions and cabbage according to people served. Cook in large cooker until potatoes are done. Add gravy mix and cut up corned beef. Serve with cornbread.
Combine all ingredients. Put in unbaked pie shell. Bake at 350° for 40 to 45 minutes. Cool on rack.
Toss chicken with salsa. Spread tostada shells with cream cheese. Top with chicken mixture, lettuce, tomatoes and cheese. Serve with additional salsa, if desired.
Mix cake mix, margarine, egg and nuts, press into 9 x 13-inch pan and top with other ingredients. Bake at 350° for 1 hour. Cool and cut into squares.
Mix chopped vegetables with salt in a non-reactive bowl. Let stand, covered, overnight. Drain and rinse with cold water.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool on wire rack. Makes about 5 dozen 2 1/2-inch cookies.
Have all the vegetables cooked and seasoned. Cut into small pieces (diced). Save the 1 egg for garnish. Also dice the shrimp or the cold cuts. Mix all with 1/2 cup mayonnaise. Put in a serving dish. Cover with additional mayonnaise, forming a round or oblong shape. Decorate and garnish with sliced eggs, capers, olives, beet slices, etc. Let your imagination be your guide. I like to use homemade mayonnaise for this salad.
Mix cornmeal, salt and pepper together. Slice tomatoes 1/2-inch thick. Dip slices in beaten egg, then in cornmeal mixture. Fry in hot oil until nicely browned.
Blend shortening, sugars, flour, baking powder, salt, soda, egg yolks and vanilla. Spread dough on 8 x 10-inch pan. Sprinkle with chocolate bits, coconut and nuts. Beat egg whites until frothy; add 1 cup brown sugar and beat until stiff. Spread on batter and bake at 350° for 35 to 40 minutes. Cut and serve.
In top of double boiler, over hot water, combine cocoa, sugar, salt, cornstarch, corn syrup, cream and milk. Stir constantly while cooking over medium heat. Cook and stir until mixture thickens. Add butter and vanilla. Cool before placing in airtight container for storage in refrigerator.
Pour boiling water over oats. Let stand for 20 minutes. Cream the butter, brown sugar and sugar. Add egg whites and vanilla. Add oatmeal to creamed mixture, alternating with flour, soda and salt. Bake in a 9 x 13-inch pan at 350° for 30 minutes. Spread topping on while hot.
Cook rice and spread on bottom of 13 x 9 x 2-inch pan. Cook and drain broccoli. Spread over rice. Add water chestnuts and chicken. Combine milk, cream of chicken and cream of onion soup. Pour over entire mixture. Spread Cheez whiz over all and bake at 350° for about 30 minutes.
Cook noodles and drain. Mix all the ingredients with the drained noodles. Bake at 350° for 30 minutes in a large baking dish.
Combine the first 4 ingredients; cook to hard ball stage. Remove from heat. Stir in margarine. Pour slowly over popcorn. Mix thoroughly to coat popped corn. With hands well coated in margarine, form balls quickly.
Mix all ingredients. Bring to slow boil. Simmer 1 hour. Makes 1 quart.
Pour milk and pudding in bowl. Beat until well blended; let set 5 minutes. Fold in Cool Whip and candy. Spoon into crust and freeze 6 hours or overnight. Remove from freezer 10 minutes before serving. Keep remaining pie in freezer.
To stiffly beaten egg whites, add next six ingredients. Shape into a crust in a buttered pyrex pie dish. Bake for 20 minutes or until brown. Cool thoroughly. Break up cream cheese and add powdered sugar, vanilla and Dream Whip. Whip until stiff. Put in crust and top with 1 can blueberry pie filling. Chill 5 hours or overnight.
Bake cake mix in 9 x 13-inch pan. After cool, add second layer.
Sift together baking powder, salt and flour; set aside. Mix together sweet potatoes, sugar and butter. Add to dry ingredients. Turn dough out onto a "heavy floured" surface and knead 4 or 5 times, adding flour as needed. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on ungreased cookie sheet. For all over golden crusts, allow space around each biscuit. Bake at 375° for 15 minutes.
Stir 1 cup butter to soften; add 3/4 cup powdered sugar, milk, flour and cornstarch. Cream until well blended; chill. Place small spoonfuls of chopped pecans 2 inches apart on an ungreased baking sheet. Shape dough into small balls and flatten each over a pile of pecans. Bake in a 350° oven for 12 to 15 minutes. Cool. Combine remaining ingredients. Spread over cookies. Makes 4 dozen.
Cream shortening in a large mixing bowl; gradually add sugars, beating at medium speed of an electric mixer. Add eggs, beating well. Combine flour, soda and baking powder. Add to creamed mixture and mix well. Stir in water, oats, coconut and candy. Chill dough for 1 hour. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 12 minutes or until brown. Yield: 16 dozen.
Top baked potato with steamed broccoli, sour cream and hard cheese. Place under broiler until cheese melts.
Cut corn off cob. Mix all ingredients together. Pour in medium baking dish. Bake at 350° for 1 hour.
Beat egg yolks until light. Gradually add 1/4 cup sugar. Stir in flavoring and oil; set aside. Beat egg whites until foamy. Gradually add 1/2 cup sugar until stiff. Fold in yolk mixture into whites. Fold dry ingredients into egg mixture.
Make quart and freeze. When ready to serve, add 3 bottles ginger ale to each quart.
Chop peppers and onions, including greens on onions. Press garlic and Tasso. Slice sausage into 1/2-inch slices. Boil pepper, onions, garlic, sausage and Tasso in large pot with 2 1/2-quarts water. The longer the better.
Heat oven to 400°. Beat eggs slightly. Add milk. Mix sugar, flour and nutmeg. Stir in rhubarb. Pour into pastry lined pie pan. Dot with butter. Cover with a lattice top. Bake for 50 to 60 minutes until nicely browned. Serve slightly warm.
In bowl mix flour, baking powder, soda, salt, sugar, apricots and nuts. Combine banana, milk, egg and butter. Stir into dry ingredients and blend. Bake at 350° for 50 to 60 minutes.
Combine butter and chocolate in top of double boiler. Melt over boiling water. Combine sugar, syrup, eggs and vanilla. Blend sugar mixture into butter mixture and turn into pastry shell. Bake at 375° for 35 minutes or until set.
Drain pineapple and dissolve jello in boiling juice from pineapple. Refrigerate until mixture just begins to jell.
Combine all ingredients except salad oil; mix well. Drop mixture by tablespoon into 1/2 inch hot oil in a large skillet. Flatten patties to 1/4 inch thickness. Cook to a golden brown, turn over and brown other side.
In a large bowl, mix flour, salt, soda, baking powder and cinnamon. In a separate bowl, mix oil, sugar and eggs. Add to the sugar mixture whatever you are using as your A-Z and the vanilla. Mix well. Add the wet ingredients to the dry ingredients. Fold in walnuts. Grease and flour 2 loaf pans. Pour in batter and bake at 325° for 1 hour.
Cut steak in thin strips. Combine Worcestershire sauce, garlic and beef. Toss and set aside while preparing vegetables. Heat oil in frying pan and add steak and brown. Simmer about 30 minutes until tender. Turn heat up and add vegetables. Cook vegetables until tender-crisp, about 10 minutes. Mix cornstarch with water and add to pan; stir and cook until thickened. Add tomatoes and heat through.
Mix and drop by tablespoonfuls onto greased cookie sheet. Bake at 350° for 12 to 14 minutes. Let cool before giving to your dog.
Cook ground beef, onion and garlic in Dutch oven until beef is browned. Drain off fat. Add remaining ingredients except green beans. Bring to boil, reduce heat and simmer, covered, 30 minutes. Add green beans, continue simmering 10 minutes more.
Scrub potatoes thoroughly. Cut each potato lengthwise into 8 slices. Brush cut surface lightly with melted margarine. In a plastic bag, combine Parmesan cheese, garlic salt, paprika and onion powder. Add 8 potato slices at a time to bag. Shake to coat. Spray an 11 x 7 x 1 1/2-inch baking pan with nonstick coating. Arrange potatoes in pan. Bake, uncovered, at 400° for 25 to 30 minutes. Serve hot. Makes 2 servings.
Mix all ingredients in reserved liquids with meat; bring to boil. Lower heat and simmer for 2 or 3 hours. Yields about 6 to 7 quarts. This recipe freezes well.
Cream butter and sugar. Add eggs one at a time. Sift flour, soda and salt. Mash bananas. Add vanilla. Combine ingredients. Pour into 3 small loaf pans, 4 x 7-inch. Bake at 350° for 40 minutes.
Brown chopped meat and onion. Drain grease. Add tomato sauce and cheese. Boil noodles and add to other ingredients. Cook for 10 to 15 minutes.
Combine oil, sugar and eggs; beat until fluffy. Add anything moist and mix. Add the flour with the soda, salt, powder and spices. Mix. Add flour to make consistency a bit thicker than a cake mix. Bake at 350°.
In a large bowl, combine all ingredients; mix well. Refrigerate, covered, 2 to 3 hours to blend flavors. Adjust ingredients and seasonings to taste.
Fold sour cream, lemon juice, sugar and salt into whipped cream; add remaining ingredients except salad dressing. Spoon into paper muffin cups; freeze until solid. Unmold on lettuce; top with salad dressing. Yield: 18 small servings.
Crumble hamburger and fry. Put hamburger and onions in a 10 x 14-inch pan. Add remaining ingredients, except for toasted bread. Mix together. Tear toast into pieces and put on top of casserole. Put in a 350° oven and bake for 30 minutes.
Wash and cut up squash. Boil until tender, drain, then mash. Add all ingredients. Pour into baking dish. Sprinkle top with cracker meal or bread crumbs. Bake in 375° oven for 45 minutes or until brown on top.
Boil potato until done; remove peeling and mash well. Mix with powdered sugar and peanut butter until thick enough to roll in balls. Form balls; place on waxed paper and refrigerate until serving.
Combine chilled vegetables. Combine remaining ingredients, stirring to dissolve sugar. Pour dressing over vegetables. Toss lightly. Chill. Makes 4 to 6 servings.
Beat softened cream cheese. Beat in sugar and vanilla. In separate chilled bowl, whip cream until stiff. Fold into cream cheese mixture. Pour into pie shell. Top with pie filling and chill for several hours. Makes 8 servings.
Soften the cream cheese and add mayonnaise, garlic powder and nuts. Serve with crackers.
Melt butter, brown sugar, syrup and salt. Bring all ingredients to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Gradually pour mixture over popcorn, mixing well. Bake at 250° for 1 hour. Stir every 15 minutes.
Mix sugar and flour. Beat in eggs, milk, vanilla and butter. Fold in nuts. Pour into pie crust. Bake for 50 to 60 minutes at 300°. Makes 2 pies or 16 tarts.
In a large skillet, brown chicken in oil until brown. Remove and set aside. In same skillet, heat butter. Saute onion until tender. Add garlic powder, seasoned salt and seasoned pepper. Return chicken pieces to skillet. Add remaining ingredients, except rice. Cover and simmer 30 to 40 minutes, until chicken is cooked. Serve over hot white rice.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Pour into 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions and bake, uncovered, 5 minutes longer. Makes 6 servings.
In large bowl, mix all ingredients well. Pour into 8-inch deep greased pie pan. Bake at 375° for 45 minutes or until golden brown. Toothpick should come out clean. Enjoy.
Heat together brown sugar and butter until sugar dissolves. Add cooked carrots; cook over medium heat, turning carrots until well glazed, about 12 minutes.
Preheat oven to 375°. Cook noodles, drain and return to kettle. Stir in cheese, milk, oleo, flour and salt. Pour into greased 12x8 inch dish. Combine franks and remaining ingredients and spoon over noodles. Bake 25 minutes.
Beat egg and cold water. Cut chicken in pieces. Dip in flour, in egg and water and then in bread crumbs. Brown in butter. Put in baking pan and sprinkle with salt and pepper. Place in oven and bake 1/2 hour at 375°. Heat the sour cream to liquify. After chicken has baked 1/2 hour, pour a little hot sour cream over each piece. The cream will be absorbed by the chicken. In 15 minutes, add more sour cream. Repeat this method until all sour cream is used up. Bake chicken for 1 1/2 hours.
Preheat oven to 375°. In medium bowl, combine all ingredients; shape into 1-inch balls. On greased baking sheet, arrange balls and bake 20 minutes or until golden brown. Makes about 2 dozen.
Get your corn oil as hot as you can!! A Fry Daddy is very handy. This is the key: hot oil!! Roll your fillets in this seasoning mix. It is great seasoning. Drop your fillets in the hot oil. Watch carefully. When brown, remove out of oil and drain excess oil off on a paper towel.
Combine cornmeal, salt, pepper and sugar. Dip very green firm tomato slices into mixture to coat both sides; fry in hot butter or oil a few at a time until golden brown. Add more butter or oil as needed. Serves 4.
Brown hamburger in large skillet. Add onion, mushrooms, or fresh to taste. Saute garlic. Add soup (don't add water), paprika, salt and pepper to taste. Mix all together. Add noodles and 2-3 cups water. Bring to a boil. Cover and reduce heat to low. Cook until noodles are done. Add 1 cup sour cream before serving.
Mix first 5 ingredients in order. Combine rest for filling. Pour 1/2 batter in pan. Sprinkle with 1/2 filling; repeat. Bake at 350° for 30 minutes.
In a bowl, combine oil, mustard, sugar, salt and pepper. Add apple and onion; toss to coat. Add lettuce, walnuts and Blue cheese; toss gently. Serve immediately. Makes 4 servings.
Mix together and cook over low heat. Toss three cups pre-flavored bread stuffing with 1/2 cup melted butter and spoon over top of carrots. Bake at 350° for 25 minutes.
Make sure chicken breasts are clean. In microwave-safe casserole dish, add 2 cups rice; cover with water (approximately 2 cups). Place chicken over rice. Spread tomato soup over chicken. Season to taste. Cover and microwave on High for approximately 25 minutes. Serves 4. Simple but good.
Blend. Boil these ingredients and pour over vegetables. Refrigerate overnight. Will keep 2 weeks in refrigerator.
Mix dry ingredients well. Beat eggs; add dry ingredients, then vinegar. Cook over low heat until thick, stirring constantly. Remove from heat and add butter, then add mayonnaise to taste.
Dice potatoes small. Cook in enough water to cover potatoes. When tender, add margarine, salt, pepper, chicken soup and water. Bring to a boil.
Make cake and cool completely. Prepare pudding according to directions. Refrigerate. Place one cake layer in 6-quart punch bowl. Add, in layers, one-half of ingredients in following order: pudding, pie filling, fruit cocktail, pineapple and nuts. Add other cake layer and rest of ingredients. Add whipped topping at the end of each layer. Garnish with nuts, cherries or coconut.
Coat iron skillet with Wesson oil. Preheat oven to 300°. Remove skillet. Add pecans. Stir. Reduce temperature to 200° to 250°. Add margarine; stir often. Spread nuts on brown paper. Sprinkle with salt. Keep in tight sealed tin or glass jar sealed with foil. Can store in refrigerator.
Place chicken in the bottom of a casserole dish. Spread sour cream on top. Place asparagus on top of sour cream. Add mushrooms and then spread mushroom soup on top. Combine butter and Ritz crackers. Sprinkle over casserole and top with poppy seed. Bake at 350° for 25 minutes.
Mix all ingredients (saving a little of the Mozzarella to sprinkle on top). Bake at 350° for 40 to 50 minutes. Makes one 9-inch pie or can make up to 32 ounces of macaroni by multiplying by 4.
Combine ingredients. Pour into 8 x 8-inch pan. Bake 30 minutes or until lightly brown on top at 350°.
Wash mushrooms, breaking stems out of caps. Place caps on sided cookie sheet; discard stems. Brown sausage and onions in frypan on medium heat. Drain excess fat. Add cream cheese and blend with onions and sausage. Turn burner off and cool for 5 minutes. Scoop into mushroom caps. Heat oven to a broil. Place cookie sheet on next to top rack. They are cooked when rim of mushroom caps are browned, usually 5 to 10 minutes. Serve hot. Can be made ahead and refrigerated. Only the stuffing can be frozen! Men can't resist these!
Melt chocolate and butter over low heat and add beaten egg; mix well. Cool. Combine marshmallows and nuts. Pour chocolate mixture over them and mix well. Shape into two rolls and coat with powdered sugar. Refrigerate.
Combine first 4 ingredients and let cool. Add eggs and beat, then add sugar, flour and salt. Last, add nut meats. Bake at 350° for 25 to 30 minutes.
Drop ingredients into bowl. Mix. Pour into greased Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Prepare noodles according to directions. Drain. Meanwhile, prepare sauce. In a 2-quart saucepan over medium heat, in hot butter, cook mushrooms and onion until tender. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs. Heat through. In a 2 1/2-quart baking dish, combine sauce and macaroni. Toss to coat evenly. Bake at 350° for 30 minutes. Stir. Top with bread crumbs. Bake 10 minutes more. Makes 6 to 8 servings.
Combine all ingredients. Top with fresh cilantro. Garnish with pimiento and dry dill.
Melt chocolate chips. Add condensed milk and butter. Mix well. Add pecans and marshmallows to chocolate mixture. Pour into 9 x 12-inch waxed paper-lined pan. Refrigerate 2 hours.
Take pudding mixes and jello, mix together, add 3 cups water. Boil 10 minutes, stirring all the time. Cool. Fold in the mandarin oranges and add Cool Whip.
Combine first 9 ingredients, using methods and cooking times given in Japanese Fruitcake 1. Put 1/3 of the batter in pan. Add to remaining 2/3 of batter raisins, dates, citron, orange peel, lemon peel, figs and nuts. Divide this batter between two pans. Bake.
Soak beans overnight. Discard water; add fresh water to beans and boil. Add salt meat (which has been preboiled about half an hour), tasso, vegetables and seasoning. Boil for about 2 hours until smooth gravy has formed. For a thicker gravy, smash some of the beans.
Mix cornstarch, juice from pineapple and enough water to equal 1 cup, sugar and egg. Bring to a boil. Add pineapple chunks and cheddar cheese. Some of the cheese will melt. Arrange in baking dish and cover with marshmallows. Bake at 350 for 1/2 hour. Serve hot or cold.
Place Waverly crackers tightly together on a large cookie sheet (13 x 15-inch). Put 2 sticks of butter (must be butter) in a saucepan with 1/2 cup sugar. Bring to a boil. Boil 2 minutes. Cool slightly. Do not stir. Pour over crackers. Cover with 1 cup pecans or walnuts. Bake for 8 to 10 minutes at 350°.
Heat undiluted soup until warm (do not boil). Dissolve gelatin in 3 tablespoons cold water. Add to soup. Add cream cheese and mayonnaise. Beat with mixer until well blended. Stir in celery, onions, green peppers and crab meat. Pour into a greased 1-quart mold. Put in refrigerator to congeal. Serve with crackers of your choice.
Place roast on heavy aluminum foil. Combine soup and soup mix, pour over roast. Wrap foil over roast. Bake in roasting pan 4 hours at 325°.
Just dump 2 fruits (pineapple and apple) into 13 x 9-inch pan. Sprinkle cake mix over fruit. Place pats of butter or margarine over the whole mixture in pan. Bake at 350° for 1 hour. It will brown and bake. Ooh...its good!
Prepare rice as label directs. Keep warm. Cut breasts in 1/4-inch strips on diagonal with knife almost parallel to cutting board. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, ginger root, sugar and garlic powder. Set aside. Thinly slice mushrooms. Cut scallions into 3-inch pieces. In a large skillet or wok over medium heat in 4 tablespoons oil, cook mushrooms and scallions until tender, 2 minutes. Remove to bowl. Add 2 tablespoons oil to wok and over high heat, add chicken mixture and cook, stirring constantly, until tender, 2 to 3 minutes. Return mushroom mixture to wok. Add peas and heat through. Serve with rice. Makes 4 servings.
Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange sliced bananas on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over bananas. Spoon pineapple evenly over pudding mixture. Spread whipped topping over pineapple. Refrigerate for 3 hours. Makes 15 servings.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Prepare cake mix according to package directions; pour batter into pan. Drain cherries, reserving liquid. Place cherries on top of batter. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Lightly beat eggs; add to melted margarine. Add sugar and flour mix. Add milk and coconut. Pour into unbaked pie shell. Bake at 350° until brown and set.
Put shredded potatoes in a baking dish. Top with onion and butter. Spread soup and sour cream over potatoes and butter. Top with cheese. Bake at 400°, covered, 20 to 30 minutes and uncovered, 10 to 15 minutes.
Reserve a few center egg slices for garnish. In 10 x 6 x 1 1/2-inch baking dish evenly layer 1/3 of the potatoes, carrots, another 1/3 of the potatoes, the zucchini, the remaining 1/3 of the potatoes, the unreserved egg slices and the tomatoes. Evenly drizzle with dressing. To serve cold, cover and chill to blend flavors, several hours or overnight.
*For lemon cake, use lemon flavoring, for walnut use walnut flavoring, for plain use vanilla flavoring, for orange, use orange flavoring and for chocolate, use vanilla flavoring and cocoa.