HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 3/4 cup oleo; mix with cracker crumbs. Press into a 10 x 13-inch pan. Mix sugar, 1 1/2 cups oleo and eggs; beat 15 minutes on medium-high. Pour over crust. Slice bananas lengthwise; place on top. Spread pineapple over bananas; spread Cool Whip on top. Drizzle chocolate over top, then top with cherries and nuts. Refrigerate an hour before serving.
Brown meat and onion; drain. Stir in rest of ingredients. Sprinkle some cheese on top and bake 15 minutes at 300°. Serve with nachos.
Brown meat and onion, pour off fat and add rest of the ingredients. Simmer about 30 minutes. Serve on a small hamburger bun. Yield: 6 servings. Carbohydrate 5 g, protein 15 g, fat 11 g, calories 179. One serving = 2 meat medium fat exchange, 2 fruit exchange, 1 hamburger bun = 2 bread starch exchange.
Combine all ingredients, except crumbs. Sprinkle crumbs on top. Bake at 350° for 30 minutes or until done.
Follow directions on box; bake cake and let cool. Poke holes in cake with wooden spoon (alternating 3 hole and 4 hole rows). Pour sweetened condensed milk over cake, soaking in holes. Pour 3/4 jar of caramel topping over top. Spread Cool Whip on top. Crunch candy bars and spread over top. Cover with foil. Refrigerate 6 to 8 hours.
In a bowl, combine the first 7 ingredients; cut in the shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield: about 13 1/2 cups.
Mix the first 6 ingredients together with a spoon and, if it seems too dry, use hands to finish mixing. Shape into patties, place them on a piece of wax paper and let stand 3 to 4 hours.
Measure cereal into large bowl and set aside. Combine chocolate chips, peanut butter and margarine in 1-quart microwave-safe bowl, microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate over cereal, stirring until all pieces are coated. Pour cereal into a Glad Lock bag with powdered sugar. Seal and shake until all pieces are coated. Spread on wax paper to cool. Store in a Glad Lock bag or airtight container.
Heat oven to 350°. Cook broccoli according to directions; drain. Spread in ungreased 13 x 9 x 2-inch baking pan. Layer ham and cheese over broccoli. Beat remaining ingredients with hand beater until smooth. Slowly pour over cheese. Bake, uncovered, for 1 hour. Serves 6 to 8.
Cut chicken in serving pieces; brown in hot fat. Brown onions in fat. Add remaining ingredients. Simmer 30 minutes. Pour over chicken. Bake in 300° to 325° oven for 1 hour. Sauce may be used for other meats also. Serves 6.
Mix together the first 3 ingredients. (It will be crumbly; press in with fingers.) Bake for 10 minutes at 375°. Cream the cream cheese and powdered sugar. Fold in the Cool Whip and spread over. Cook the lemon pie filling; let cool and spread on top of cream cheese layer. Put Cool Whip on top. Use a 10 x 4 x 2-inch or 9 1/2 x 13 1/2 x 2-inch pan.
Preheat oven to 325°. Grease and flour 10-inch tube or Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Place cake on serving plate. Prick holes with toothpick. Spoon glaze evenly over tops and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
Blend first 5 ingredients on low speed of electric mixer for 1 minute, then beat on medium-high speed for 2 minutes, scraping bowl frequently. Pour into a greased and floured 14 1/2 x 10 1/2 x 2-inch pan. Bake at 350° until done. Cool completely. Leave cake in pan.
Place chocolate in a tin with a cotton ball (with a few drops of oil) for 2 days. Taste chocolate to see if minty enough; if not, a couple more drops and let set 2 more days. Place chocolate in a microwave bowl and melt. Be sure to stir constantly until chocolate is melted. Dip Ritz crackers into melted chocolate. When both sides are coated, place on cookie sheets lined with wax paper. It won't take long for the cookies to get hard. Store in an airtight container.
Pour batter into an 8 x 12-inch pan. Spread fruit and sprinkle 1 cup sugar and 1 cup hot water over all. The dough comes to the top when it's done. Bake at 375° about 30 minutes.
Heat oven to 375°. In a large bowl, cream together butter and sugar. Add the eggs and vanilla. Beat well. In a separate bowl, combine the flour and baking powder. Add to butter mixture alternately with the milk. Stir until just moist. Fold blueberries and walnuts into batter. Fill greased muffin tins about 2/3 full. Bake about 20 minutes. Makes 12 muffins.
Heat water and milk to 115°. Stir in yogurt. Preheat thermos with 115° water. Pour water out and fill with yogurt. Let set 4 hours or until starts to thicken. Remove from thermos. Put in cups and store in refrigerator. Makes approximately 4 cups.
Cook together raisins and water until there is no water left. Add remaining ingredients. Bake at 350°.
In a large bowl, beat eggs, sugar and shortening. Combine dry ingredients. Gradually add to egg mixture alternately with mashed potatoes. Dough should be smooth. Chill at least 2 hours. Divide dough in half. Roll out to 1/2-inch thickness. Cut with doughnut cutter. Heat oil to 375° in deep fat fryer. Drop in doughnuts. Turn as they float to top and fry to a golden brown. May roll in sugar and cinnamon or powdered sugar.
Carefully remove cooked yolks and mash in bowl. Add all ingredients, mix well and carefully replace mixture into egg whites.
Defrost and drain spinach. Pat dry. Mix ingredients together except tortillas. Spread evenly on tortillas, roll up. Cover and let stand overnight in refrigerator. Cut into 1-inch slices to serve.
In medium mixing bowl, blend ground beef, egg, cornstarch, onion, salt and pepper. Shape 1 tablespoon mixture around each pineapple chunk. Reserve remaining pineapple. In a glass pie plate, arrange meatballs evenly around edge. Cook 5 to 7 minutes, stirring to rearrange meatballs halfway through cooking time.
"Dump" into 9 x 13-inch pan the above in the order listed. Bake at 350° for 1 hour.
Cream butter and sugar, beating well. Add vanilla and flour; mix well. Chill dough for 1 hour.
In saucepan, cook fresh cauliflower, covered, in boiling water just until crisp-tender. (Or cook the frozen cauliflower according to package directions.) Drain. In another saucepan combine soup, milk, onion, parsley, curry and paprika. Bring mixture to boiling, stirring occasionally. Stir in cream cheese; cook and stir until cheese melts. Remove from heat; stir in cauliflower. Serve over the hot cooked pasta. Sprinkle with almonds and additional parsley, if desired. Makes 6 side dish servings.
In a medium saucepan over medium heat, melt butter. Add corn, lima beans, salt and pepper. Stir to combine. Add cream and simmer gently, uncovered, for about 5 minutes. Stir in parsley and serve. Makes 6 servings.
Preheat oven to 425°. Crumble sausage in medium skillet; cook until brown, stirring occasionally. Drain well. Line bottom of buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and Mozzarella cheese.
Chop onion in skillet with butter. After onion is tender, add package of broccoli and cook until thawed. Add soup and Cheez Whiz. Pour into casserole dish over rice and mix well. Bake for 20 minutes at 350°. Remove and top with fried onions. Bake for 5 more minutes.
Cover sheet cake pan with foil (enough to wrap potatoes when you cook them). Slice potatoes thin and layer with sliced onion, seasoning and margarine. top with margarine. Bake at 450` for 45 minutes to 1 hour, covered with foil.
Spray 9 x 13 inch pan with cooking spray. Spread pecans and coconut on bottom of pan. Mix cake mix according to package. Pour on top of pecans with coconut. Mix margarine, cream cheese, vanilla and powdered sugar. Drop by spoonful on top of unbaked cake batter. Bake 45 minutes to one hour until done in oven of 350°. Cake will crack.
Beat eggs lightly. Add eggnog, rum extract, melted butter. Turn into shallow bowl or pie plate. Dip bread slices in eggnog mixture, turn until well coated. Arrange on buttered baking sheet or broiler pan. Brown under broiler, about 5 minutes, turning once. Serve hot. Makes 6 servings.
Cut off tips of wings. Discard. Place in pan. Mix dressing with all other ingredients. Mix well and pour over wings. Bake at 350°, turning every 30 minutes to brown evenly. Bake 1 to 1 1/2 hours. Can be frozen and reheated. Does equally well with chicken breasts.
Brown hamburger and drain off fat. Add onions if desired. Add tomato sauce and green beans. Simmer for 10 minutes. Set oven to 350°. Use a 13 x 9-inch pan and press out biscuit dough on the bottom of the buttered pan. Add 1/2 cup of grated cheese on top of dough. Add meat mixture on top. Sprinkle cheese on top. Bake for about 20 to 25 minutes.
Cook potatoes in barely enough water to cover. When done, put through a potato ricer. Put water and shortening on stove. Bring to rapid boil and add flour all at once, stirring rapidly until mixture leaves sides of pan and forms a mass or ball. Cool. Add eggs, one at a time, beating after each. Add salt, pepper, nutmeg and potatoes. Drop by tablespoon in hot Crisco and cook until light brown.
Brown and drain ground beef. Add Manwich mix. Add rice and stuff green peppers with rice-beef mixture. Top with cheese of choice. Bake at 350° for 25 minutes.
Heat oven to 375°. Grease bottom and sides of jelly roll pan. Line bottom with greased brown paper or foil. Sift flour, baking powder and salt. Beat eggs in small mixer bowl until very thick and lemon colored. Pour beaten eggs into large bowl. Gradually beat in sugar. Blend in on low speed water and vanilla. Mix in dry ingredients until batter is smooth. Pour into pan. Bake 12 to 15 minutes. Turn onto cloth sprinkled with 10x sugar. Roll up quickly. Cool, unroll, spread with jelly, then roll up again.
Layer, in a 9 x 13-inch pan, refried beans, hamburger, mild picante sauce, black olives, green onions and grated Cheddar and Monterey Jack cheeses. Bake 20 minutes at 400°. Top with guacamola or sour cream. Serve with plain Doritos chips or tostado chips.
Bring first 4 ingredients to a rapid boil. Sift together sugar and flour in a large bowl. Pour boiling mixture over sugar/flour mixture. Mix together buttermilk, eggs, soda and vanilla and add to mixture. Pour batter into a floured and greased 13 x 9 x 2-inch pan. Bake at 400° for about 35 minutes, until a toothpick comes out clean.
Heat oven to 425°. Prepare pastry as directed. Form in one large ball. Roll pastry to 18 x 12-inch rectangle. Cut into 6-inch squares. Place apples on pastry squares.
Mix all ingredients except eggs. Add one egg at a time and beat, then add food coloring. Bake at 325° for 30 to 40 minutes.
Place cookie dough in freezer for at least 1 hour. Preheat oven to 350°. Slice cookie dough into 1/4-inch slices. Place on ungreased cookie sheet 3 inches apart.
Mix sugar and cream together; add soda; stir in flour and rhubarb. Spread in a greased 8 x 8-inch pan. Sprinkle with nutmeg. Bake at 350° for about 25 minutes. Serve warm with cream, if you'd like.
Combine oil and sugar; mix well. Sift together remaining dry ingredients. Sift half of dry ingredients into sugar and oil mixture and blend. Sift in remaining dry ingredients, alternating with eggs one at a time, mixing well after each addition. Add carrots; mix well. Then mix in pecans. Pour into tube pan or oblong pan. Bake in slow oven at 355° about 1 hour.
Boil egg noodles until they are al dente. Coat them with 1 pat of margarine so they don't stick together. Set them aside. Melt down 1/2 stick of margarine; toss in crabmeat and stir-fry about 4 minutes. Then spoon in cream of mushroom soup, stirring constantly until soup is smooth and crabmeat is mixed thoroughly.
Put vegetables in 5-quart pot or crock-pot. Add tomatoes, salt and crushed red peppers. Bring to boil on medium to high heat for about 1 hour and 45 minutes. If using a crock-pot, put on high heat for 3 or 4 hours. Stir often.
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wings with salt and pepper and place on broiler pan. Broil 4 to 5-inches away from the heat for 20 minutes, turning once during the middle of broiling. Transfer wings to the crock-pot slow cooker.
Brown roast in hot oil. Add onion soup mix and 2 cups water. Bring to a boil. Cook 2 hours. Add veggies, cover and cook 30 minutes. Combine flour and 1/2 cup water. Add to drippings and stir constantly.
Spray a 9 x 13-inch pan with Pam, turn sideways. Dip biscuits in butter, then cover with cinnamon-sugar mixture. In a pan this size, we put 5 rows of 6. Overlap biscuits by standing them partly on end. Drizzle fruit juice over all and bake at 425° for 12 to 15 minutes. Immediately invert onto serving plate.
Set aside 1 cup dry cake mix for topping. Mix remaining dry cake mix with melted margarine and 1 egg. Press in bottom of well-greased 13 x 9-inch pan.
Heat olive oil and red pepper flakes in a large skillet. Add sausage and brown for 10 minutes. Drain well, then return to skillet. Brown onion and garlic with sausage for 7 minutes. Drain and dice tomatoes; add to skillet and cook another 10 minutes. Add heavy cream. Simmer until mixed well and serve over bow ties.
Dissolve yeast in 1/2 cup very warm water. Stir well. Add 2 cups lukewarm water, sugar and salt. Stir in flour and mix well. Put mixture into a jar. Cover with cloth and leave at room temperature 2 or 3 days, until mixture ferments. When it foams and bubbles, it's ready for use. Can be used at once or stored in the fridge. If stored in fridge, remove 24 hours before using.
Mix first 3 ingredients over low heat. Let boil for 3 minutes. Stir in cornflakes. Spoon onto greased waxed paper. Makes 20.
Mix margarine, oil, sugar, eggs and vanilla. Sift all dry ingredients. Drop from teaspoon on cookie sheet. Bake at 325° for 15 minutes.
Whip eggs until smooth. Add cream; stir slowly and add cinnamon, sugar and vanilla. Dip French bread slices. Fry at 350° until brown on both sides.
Cream the sugar and butter together, then beat and add beaten egg yolks, lemon juice and rind. Cook slowly in double boiler until mixture gets thick. Delicious used as a spread on bread or a filling for tarts or sponge cake.
Mix together all except cheese. Grease pan and heat very hot. Put in 1/2 the mixture. Sprinkle with 1/2 of cheese. Add rest of mixture. Cover with cheese. Bake 1 hour at 350°.
Brown ground beef with taco seasoning. Drain. Place ground beef in greased 10-inch pie plate. Sprinkle with cheese. Mix Bisquick with milk and eggs, beat well. Pour this mixture over meat mixture. Bake in a 350° oven for 30 to 40 minutes. Serve with lettuce, tomato, onion and sour cream. For added crunch add taco chips.
Butter 9 x 13-inch baking pan. Spread cubed bread crumbs on bottom. Sprinkle bacon and broccoli on bread. Top with cheese. Beat together eggs, milk, salt and pepper. Pour over all. Cover and refrigerate overnight. Bake at 325° for 1 hour or until golden brown.
Mix and sift flour, sugar, soda, salt and cinnamon. Stir in pecans. Beat eggs slightly. Combine with oil, vanilla, bananas and pineapple. Add to dry ingredients and mix thoroughly, but do not beat. Bake at 325° for 1 hour and 25 minutes. Remove from oven and let stand 10 to 15 minutes. Remove from pan and cool.
Crumble raw hamburger on bottom of casserole dish. Salt and pepper to taste and cover with dried onion soup mix. Spread frozen Tater-tots over this. Cover with soup which has been diluted with milk. Bake in 350 degree oven for 45 minutes.
Preheat oven to 350°. Lightly grease 10 x 6-inch baking dish. Cut haddock into 3 servings; sprinkle each on both sides with salt; place in single layer in baking dish.
Mix all ingredients thoroughly. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° until golden brown, about 25 minutes. Cut into squares. Serve warm.
Spread pineapple (not drained) in bottom of 9 x 13 pan. On top, sprinkle evenly the coconut. Add cake mix and spread evenly also. Pat down. Add butter (that has been shredded) on top and spread evenly. Bake at 350° until golden brown. Cool thoroughly and cut into bars.
Pour sugar into a 10-inch heavy or cast-iron skillet; place over medium heat, stirring constantly with a wooden spoon until sugar melts and becomes light golden brown. Pour syrup into a 9-inch round cake pan. Set aside.
When mixture starts to boil remove from heat. Mix with cabbage, onions and green pepper. Mix well and refrigerate 4 hours.
In large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, mix together the buttermilk, melted butter and egg. Pour liquid ingredients over dry ingredients; carefully stir just until dry ingredients are moistened. Pour into 8 large greased cups or 12 small muffin pans. Bake at 400° for 15 to 20 minutes, or until golden. Remove from pans. Serve hot.
Mix together all ingredients. Bake at 400° for 10 to 15 minutes until brown. Makes about 9 rolls.
Melt butter. Mix soups and the can of water. Pour into a 9 x 13-inch pan. Add rice and stir to distribute. Dip each piece of chicken in melted butter. Place chicken on rice. Pour remaining butter over chicken. Bake at 350° for 1 1/4 hours.
Drain pickles in colander for at least 45 minutes. Press out juice. In large bowl mix sugar, garlic flakes and Tabasco sauce. In wide mouth gallon jar, tightly pack alternate layers of pickles and sugar mixture. Fasten lid securely and set aside on counter. Every 24 hours for 5 days, turn jar upside down. Divide pickles into sterilized pint jars and seal. Chill before serving.
Preheat oven to 375°. Cream butter and sugar. Add egg, beating lightly. Add milk alternately with the flour, baking powder, salt and spices that have been mixed together. Beat well after each addition. Stir in pecans. Flour peaches with 1/4 cup flour, tossing to coat. Carefully stir into the dough. Pour batter into 2 loaf pans that have been buttered and floured. Bake 40 to 45 minutes or until they test done.
Thaw and squeeze liquid out of spinach until dry. Stir all ingredients together and blend well. Cover and refrigerate 2 hrs. Serve with bread or crackers.
Heat pineapple, pour in jello-set to cool. Put in cottage cheese, pecans and cherries whip cream and get stiff. Fold in put in 6 cup mold. Refrigerate.
Saute celery, bell pepper and green onions in oleo. Melt Velveeta over low heat. Add Ro-Tel tomatoes. Stir in sauteed vegetables, shrimp and mushrooms. Serve over rice. Serves 8 to 10.
Heat oven to 400°. Sift flour, baking powder, sugar and salt. Combine egg, milk and oil; pour into flour mixture and stir enough to moisten flour. Fold in blueberries. Fill muffin cups with batter. Bake for 20 to 25 minutes. Makes about 12 muffins.
Combine salt, ajinomoto and pepper. Season chicken. Dust with flour. Heat oil. Fry four or five pieces of chicken at a time until brown. Remove chicken to a casserole. Set aside. Saute ginger and spring onion. Stir in soy sauce, sugar and 2 teaspoons cornstarch dispersed in water. Bring to a boil. Pour over chicken. Add 1 cup water. Cover tightly and simmer for 15 minutes or until chicken is done. Serve with hot rice.
Crumble a layer of cookies on bottom of large, plastic container. Mix cream cheese and sugar together; beat well. Spread over cookie crumbs.
Layer whole graham crackers on bottom of rectangle pan. Mix Cool Whip and vanilla pudding together, then smooth over graham crackers. Place another layer of graham crackers on pudding. Spread chocolate frosting on top, then chill in refrigerator (this allows graham crackers to soften). Cut and serve.
Combine flour and 1/3 cup brown sugar. Cut in 3/4 cup of butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 13 x 9 x 2-inch pan. Bake at 350° for 15 to 17 minutes.
In a skillet, crumble and cook until browned. Drain. Place in a greased 1 1/2 quart casserole. In same skillet, saute the vegetables. Drain and layer over sausage. Top with cheese. Beat together eggs, milk, garlic, salt and white pepper until frothy. Pour over cheese. Bake at 350 for 35 minutes or until set.
Grease pans. Cream together sugar and shortening. Add bananas and eggs. Add nuts. Combine dry ingredients, sift and add to mixture. Pour into pans and bake at 375° for 45 minutes.
Mix together peanut butter, butter and confectioners sugar. Form into small balls. Using a toothpick, dip balls into chocolate until almost covered, leaving some of the peanut butter mixture exposed on top.
Parboil zucchini and onions in salt water for 5 minutes. Combine zucchini and onions with soup, sour cream and carrots. Then combine stuffing and butter together. Cover bottom of 12 x 7 x 2-inch baking dish with one half of stuffing, then add zucchini mix and top with remaining stuffing. Bake at 350° for 30 minutes.
Season, flour and brown pork chops in oil on each side. Place in foil-lined pan, add Coca-Cola and seal foil tightly. Bake at 250° for 3 to 4 hours.
Mix the first 6 ingredients; form into meatballs. Cover with the tomato juice, green pepper, onion, carrot and celery. Bake in a 9 x 13-inch pan at 350° for 1 hour.
Pull strings from peas. Break in half. Cook over medium heat until almost done, about 3/4 of an hour. Scrub new potatoes with a brush or rough dish cloth. Rinse and put on top of peas. Cook until tender, about 20 minutes longer.
Bake cake according to directions on box in a 12 x 9-inch pan. While cake is still warm, top with thawed strawberries, pushing them down into the cake. Let cool in the refrigerator, then add Cool Whip on top of strawberries, covering them completely. Sprinkle with chopped nuts.
Cook spaghetti according to package direction. Drain well. Brown ground beef in skillet. Mix all ingredients except cheese in a casserole. Bake at 375° for 20 minutes. Sprinkle top with cheese; place under broiler until cheese melts.
Blend softened cream cheese with seasoned salt, onion and Worcestershire sauce. Spread in a shallow serving dish. Cover with chili sauce, then crabmeat. Put fresh parsley on top. Cover and refrigerate for at least 12 hours. Serve with crackers.
Combine cornmeal, egg, buttermilk and mayonnaise to create batter. Put bacon grease into cold iron skillet and place in oven while oven is preheating to 450°. Remove skillet and pour half the hot bacon grease into the corn bread batter and stir. Pour batter into hot skillet and bake for 20 minutes.
Peel one large zucchini; remove seeds and grate. Add one grated carrots. Mix equal parts of sugar, vinegar and milk according to amount of vegetable mixture. Add 1/2 teaspoon celery seed according to amount of sauce. This makes a delicious creamy sauce.
Melt butterscotch morsels and margarine in a saucepan. Add nuts and cracker crumbs. Put 1/2 mixture in a 9 x 13-inch greased pan. In a large mixing bowl, beat cream cheese until fluffy. Add milk, egg and vanilla. Mix well. Pour over crumbs. Top with remaining crumb mixture. Bake at 350° for 25 to 30 minutes. Cool; then refrigerate.
Spread dried beef all over bottom of 9 x 13 pan. Cut chicken into pieces and place on top of dried beef. Mix in a bowl, cream of chicken soup and cream of mushroom soup and sour cream. Pour mixture into pan. Bake in oven for approximately 1 to 1 1/2 hours until chicken is done at 400°. When done, spoon rice into mixture and let sit for 15 minutes.
Place the sliced raw potatoes in bottom of casserole (as many as your family eats). Crumble the raw hamburger over them. Add the soup (undiluted); cover with foil. Bake for 1 1/2 hours at 350°. Take foil off the last half hour.
Add flour and sour cream to melted oleo. Mix. Pour in greased muffin tins. Bake at 375° until golden brown, about 15 to 20 minutes. Very easy and delicious!
Brown ground beef, onions and green pepper. Pour off fat, then add salt, pepper, chili powder, rice, tomatoes, okra and water. Cook, covered, over low heat for approximately 30 to 45 minutes, until rice is done and liquid is absorbed.
Boil chicken until tender. Take out of water and debone. Cook rice in chicken broth. Add chicken and the can of cream of chicken and cream of mushroom soup, a stick of butter. Cover and let sit for about 20 minutes.
Blend together cream cheese, milk, crab meat, onion and horseradish. Add salt and pepper. Put in shallow baking dish and bake at 350° for 20 minutes.