HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure all ingredients together in a large mixing bowl; mix with hand well. By mixing and stirring with hand, apples won't sink to bottom of pan. Line inside of tube pan with wax paper before pouring batter into pan; bake for 1 hour or until knife comes out clean.
Mix all ingredients except olive oil (put as much as needed). Brown steak in olive oil, stuff with dressing, tie with string. Simmer in sauce for 2 1/2 hours. Serve with spaghetti. (See sauce recipe for steak!)
Heat the strawberries and Jell-O over low heat until Jell-O is dissolved, stirring several times. Mix pudding mix and 2 cups milk together. Stir in the sour cream and Cool Whip. Layer the vanilla wafers, pudding and strawberry mixture. Chill.
Mix all ingredients together and put in small casserole. Sprinkle 1 cup grated Cheddar cheese on top. Bake at 350° for 25 to 30 minutes. Serve with any corn chips or tortilla chips.
Wash mushrooms. Remove stems. Finely chop. Melt butter in skillet. Add onion, pepperoni, green pepper, garlic and chopped stems. Cook until vegetables are tender, but not brown. Add cracker crumbs, cheese, parsley, salt, oregano and pepper. Mix well. Stir in chicken broth. Spoon into caps. Place caps on baking pan. Bake at 325° for 25 minutes. Can also add crab meat or shrimp.
With a vegetable peeler, remove the orange portion of the peel of 1 orange; set aside. Completely peel and section both oranges. Using a food grinder with a coarse blade (or a food processor), grind reserved orange peel, orange sections and cranberries. Stir in sugar and nuts. Chill for several hours. Makes approximately 3 1/2 cups.
Preheat oven to 350°. Drain whole kernel corn, reserving 2 tablespoons liquid.
Mix good. Pour into unbaked pie shell. Bake 45 minutes or longer at 325°. Top with whip cream.
In a large mixing bowl, combine 1 cup of the flour, brown sugar, baking powder, cinnamon, salt, soda, nutmeg and cloves or ginger. Add pumpkin, milk, eggs or egg substitute and applesauce. Beat on low speed until blended, then on high for 2 minutes. Add remaining 1 cup flour and beat well. Stir in raisins. Spray loaf pan with nonstick spray. Pour batter in pan and bake at 350° for 60 to 65 minutes or until toothpick inserted near center comes out clean.
Boil chicken for 30 minutes or until done. Bone and skin chicken and cut into pieces. In a large bowl mix enchilada sauce, chilies, olives, soup and chicken. In a casserole dish, put down a layer of tortillas. Pour on a layer of sauce and cover with both kinds of cheese. Bake covered for 30 minutes at 350°. Turkey or ground beef can be substituted.
Brown hamburger; drain. Put in bottom of casserole dish. Place sliced potatoes over hamburger, then pour in soup and water. Salt and pepper to taste. Bake at 350° for 1 hour.
Grind cranberries. Add sugar. Let stand while mixing jello. Let jello cool. Mix all ingredients. Place in refrigerator.
Preheat oven to 350°. Cook macaroni until tender. Drain. In large skillet, brown hamburger and cook onions and peppers until tender. Drain. Add mushroom and tomato soups. Stir until blended. Add macaroni; mix well. Pour mixture into casserole dish. Top with cheese and bake until cheese melts and begins to brown.
Bake at 375° for 10 to 15 minutes. Cream butter and sugars, stir in milk and orange juice. Mix in remaining ingredients. Drop by teaspoons about 2 inches apart onto a greased baking sheet. Makes 11 dozen cookies.
Boil wine vinegar, water, lemon, peppercorns and bay leaves together for 5 minutes. Rub beef with salt and pepper. Cut garlic into slivers and insert into meat. Place meat in nonmetallic container and cover with hot marinade and sliced onion. Refrigerate. Turn meat daily, 4 to 5 days.
Combine flour, baking powder, salt and sugar. Blend well. Add onion, bacon, cheese and zucchini. Mix egg, milk and oil. Blend well. Add wet mixture to dry ingredients. Stir until just moistened. Fill greased or paper lined muffin tins 2/3 full. Bake at 375° for 20 to 30 minutes. Yield: 12 muffins.
Soften butter in mixing bowl. Add sugar, flour and coconut. mix well; press into bottom of 13 x 9 inch pan. Bake at 400° for 10 to 12 minutes until brown. Crumble. Press 2 c. into 9 inch pie pan. Reserve remaining mixture.
Mix Jiffy cake mix as box directs. Bake for 20 minutes at 350° in a 13 x 9-inch pan. Mix together and spread over cooled cake the pineapple. Spread over pudding mixture. Top with Cool Whip. Sprinkle with coconut. Refrigerate.
For Crust: Mix first 4 ingredients together well. Press into an 8 or 9-inch pie pan.
Boil sugar, syrup and cream together to soft ball stage. Pour over the mixture of corn flakes, coconut, peanuts and Rice Krispies. Spread mixture on a greased cookie sheet. Cool and break into pieces.
Add flour to hot oil in Dutch oven, stirring constantly until roux is dark golden brown. Stir in celery, peppers, onions and garlic. Cook 3 minutes, stirring constantly. Add tomatoes and water, simmering 15 minutes. Add shrimp, crab meat, sausage, okra and seasonings. Simmer 20 more minutes. Serve over cooked rice. A pint of oysters may be added with shrimp, if you like.
Boil chicken; debone it. Combine all soups and Ro-Tel tomatoes in a 3-quart saucepan. Cut cooked chicken, then put into sauce. Stir over medium heat until bubbly, stirring constantly. Cover bottom of 9 x 13-inch pan with crunched Doritos. Pour mixture over Doritos. Sprinkle with Cheddar and Mozzarella cheeses. Bake in 350° oven for about 15 to 20 minutes. Then enjoy.
Mix first three ingredients together and spread in 13 x 9-inch pan. Bake for 20 minutes at 350°. Cool. Mix next three ingredients and spread on first layer. Mix the rest of the ingredients well and add to second layer. Top with the rest of the Cool Whip and sprinkle with nuts. Chill. Serve.
Mix all ingredients together and cook 1 hour. Stir to keep from sticking. fill sterilized jars with mixture and seal.
Make cake according to directions. Cool and cut in half. Make pudding according to directions. Break up half of cake into bottom of punch bowl. Put half vanilla pudding over cake. Put 1 can crushed pineapple over pudding. Put 1 can cherry pie filling over pineapple. Put 1 Cool Whip over cherry pie filling. Put 1 package nuts over Cool Whip. Repeat, starting with other half cake.
Mix sugar, raw peanuts, Karo, water and salt and cook without stirring until peanuts start popping, then stir until they stop popping or until the peanuts look done. Remove from stove and add 1 teaspoon soda and 1 teaspoon vanilla. Mix together well and pour into pan. Makes a large amount of candy.
Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Combine egg, buttermilk and oil in medium bowl. Stir liquid ingredients into dry ingredients until moistened.
Simmer the apples in a small amount of water for 10 minutes. Place sweet potatoes (cut in half lengthwise) in a greased casserole. Place sliced apples on top. Sprinkle cinnamon and brown sugar on top. Dot with butter. Bake in 350° oven for 30 minutes in covered casserole.
Mix butter and herbs. Cut each biscuit in half. Form into balls. Roll in butter mixture. Place in baking pan. Bake at 425° for 12 to 15 minutes.
Cream butter, sugar and Crisco until dissolved. Add beaten eggs. Sift together flour and baking powder. Add flour mixture and milk alternately to first mixture. Add extracts. Pour into well-greased and floured tube pan. Place in cold oven. Set temperature to 325° and bake for 90 minutes. Yields 15 to 18 servings.
Cook broccoli until tender and drain. Cook onion (or cauliflower) until tender and drain. Melt half of the butter in a saucepan. Blend in the flour, salt and pepper. Add milk and cook, stirring constantly, until thick and bubbly. Reduce heat and blend in cream cheese. Pour in cooked vegetables and toss lightly. Put in a 1 1/2-quart casserole dish. Top with shredded cheese. Melt remaining butter. Add bread crumbs and toss. Sprinkle bread crumbs on top of casserole. Bake at 350° for 40 to 45 minutes.
Cream together shortening and butter. Add vanilla. Add sugar, 1 cup at a time, beating well on low or medium speed. Scrape sides and bottom of bowl often. Add milk or water. Mix 5 minutes until light and fluffy on medium speed. Makes approximately 3 cups. Double recipe if you wish to make rose or icing characters. Leftovers can be put in an airtight container and refrigerate up to 2 weeks.
Cream together shortening and sugar. Beat in eggs and vanilla. Sift together flour, salt and soda. Stir into creamed mixture. Stir in oats and nuts. Form into small balls. Place on cookie sheet and bake at 350° for 10 minutes or until brown. Makes approximately 6 dozen cookies.
Season both sides of steaks with garlic powder, pepper and salt. Heat 1 teaspoon butter in a 10-inch nonstick skillet over medium-high heat; heat until butter is foamy. Add 4 steaks and cook about 2 minutes per side, until browned. Remove to plate. Repeat with remaining butter and steaks.
Boil chicken; drain and debone. Put chicken in bottom of dish. Pour mixture of soup and sour cream over chicken. Pour crushed crackers on top, then pour melted margarine on top. Sprinkle with poppy seed. Bake at 350° for 20 to 30 minutes.
Boil fryer in enough water to make 2 quarts of stock. Saute onions, pepper, celery and garlic in margarine. Add 1 quart stock and tomatoes. Simmer together 5 minutes.
Mix all ingredients and pour into a greased casserole dish. Bake at 375° for 45 minutes.
Heat strawberries, sugar and strawberry jello. Mix together vanilla pudding, milk, sour cream and 1/2 Cool Whip. Layer wafers, strawberry mix, then pudding mix. Repeat layers. Top with other half of Cool Whip. Keep chilled until ready to serve.
Poach chicken with celery, onion and bay leaf. Remove bones and skin. Line rectangular baking pan with meat. Slice water chestnuts and mushrooms over chicken. Mix soups, sour cream and 1 cup chicken stock. Pour over chicken. Prepare dressing with 1 cup stock. Sprinkle over soup layer. Bake at 350°, covered, for 1 hour.
In a bowl, combine beans, celery, onion and olives. Season to taste with salt and pepper. Combine oil, vinegar and lemon juice. Pour over bean mixture and stir to coat ingredients well. Refrigerate overnight. Add tuna to salad and serve.
Mix first three ingredients well and pour into a buttered souffl dish. Top with shredded cheddar. Bake uncovered at 350 degrees for 15 minutes. Serve hot.
Pour margarine or butter in bottom of 9 x 12-inch pan. Add rest of ingredients, one by one, on top of each other. Sprinkle crumbs evenly over butter, then nuts, chocolate chips and coconut and pour milk over all. Bake at 350° for 25 minutes or until lightly browned on top. Allow to cool 15 minutes before cutting.
In cooking oil, brown meat, onion and garlic until no longer pink. Add other ingredients and cook over low heat for about 20 minutes.
Brown hamburg and onion; drain. Add garlic, chili powder and 1/2 jar spaghetti sauce. Simmer 5 minutes. Warm tortillas as directed on package. Divide meat into 10 parts. Place a scoop of meat in each shell. Sprinkle with 1 tablespoon cheese. Roll up and place in a 9 x 13-inch glass baking dish. Pour other 1/2 jar sauce over top; sprinkle with rest of cheese. Cover with foil. Bake at 325° for 25 to 30 minutes. They freeze well. Reheat in microwave.
Combine all ingredients and stir gently. Add sugar to taste, if desired. Serve in tall glasses with ice. Makes 4 servings.
Cut sausage into 1-inch pieces and remove skin. In large pot, add oil and brown sausage. Add tomato. Cook for 45 minutes on low. Stir occasionally.
Cube or scoop melons. Mix with other fruit. Pour the blend of sugar and juice over the top of the fruit.
Prepare cake mix as directed. Break cake into pieces (after cooled) into punch bowl. Prepare vanilla pudding and pour over cake in bowl. Layer pineapple, cherry pie filling and bananas. Cover with Cool Whip and top with pecans and cherries.
Beat egg whites until very stiff. Gradually beat in vanilla and suagr. Fold in chips and nuts. Heat oven to 350°. Drop cookies by small teaspoonful on ungreased foil placed on cookie sheets. Place in oven, close door, turn off oven. Do not open door until next morning.
Spoon pie filling into a greased 9-inch square baking dish. Spoon pineapple over pie filling. Sprinkle cake mix evenly over fillings. Drizzle margarine over cake mix. Bake at 425° for 20 to 22 minutes.
Beat cream cheese and 1/2 cup skim milk until smooth. Add remaining 1 1/2 cups of milk and pudding mix with vanilla. Stir in Cool Whip until smooth, then spoon into crust. Chill until set. Serves 8.
Grease a 13 x 9 x 2-inch baking pan. Combine flour, baking powder, salt and baking soda. Beat oleo or butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until well combined. Add eggs and vanilla; beat well. Add the flour mixture to the beaten mixture. Beat at low speed just until combined. Stir in chocolate pieces and 1 cup nuts. Spread batter into pan. Sprinkle with remaining nuts. Bake at 350° for 30 minutes.
Dice potatoes into small pieces. Cook until tender. (Usually I cook with very little water, as vitamins are in the water the potatoes are cooked in.) Add milk, cheese, onion and salt and pepper to taste. (I also use 1/2 teaspoon Tony Cachere Creole seasoning.) Cut ham slices into small pieces and add this and the broccoli. Simmer for 15 minutes, stirring occasionally. Serve with crackers or ham sandwiches. (We like our soup cheesy, so you can add to or take away cheese to your family's taste.)
Cook all ingredients together. Bring to boil and cook 5 minutes. Add 1/2 teaspoon soda. Stir and pour over popcorn. Spread in pan (may take 2). Bake 1 1/2 hours at 250°. Stir every 30 minutes.
You will need a very large bowl to mix everything together. Shell and chop nuts. Chop candied fruit coarsely. Put fruit, raisins, and nuts in large bowl and add about cup of flour and toss to coat fruit to keep from sticking together when mixing. Cream butter and sugar, add eggs one at a time alternating with flour and mixing well after each. Add flavorings. When all other ingredients are mixed well, add fruit and nut mixture a little at a time, stirring in between until all is mixed well together. Batter will make two 3-layer cakes. Pour in greased, floured pans and bake at 325 degrees for 40 minutes or until done. Cool. Cover each layer with the following filling and stack 3 layers. Wrap second cake in foil and freeze for later.
Brown beef cubes and drain off the fat. Place in crock-pot. Add remaining ingredients. Cook on High for 1 hour, then turn down to low and cook for 6 hours. Serve with rice or noodles. Great for a busy day.
Lightly brown pepper, onion, hamburger and sausage. Drain off grease. Add all other ingredients except for cheese. Mix and pour into a casserole dish. Top with cheese. Bake in a 350° oven for 20 minutes. Can bake up to 45 minutes.
Dissolve gelatin completely in boiling water in a large bowl. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened. Stir in orange and walnuts. Spoon into 5-cup mold. Refrigerate about 4 hours or until firm. Unmold. Garnish as desired. Makes 10 servings.
Sprinkle meat with seasonings. Brown in butter. Stir in soup and add 1 cup broth. Cover and simmer 30 minutes to 1 hour. Add onions; cook 10 more minutes. Blend remaining broth and flour; stir into meat mixture. Cook about 5 minutes, stirring frequently. Add sour cream. Heat through but do not boil. Serve over rice or noodles.
Mix the first 5 ingredients together. Cook 10 to 12 minutes. Remove from heat; add remaining ingredients. Let cool slightly. Roll in powdered sugar or coconut.
Place chicken pieces in Dutch oven. Combine remaining ingredients and pour over chicken. Cover and bake at 375° for 1 hour. Uncover and bake at 400° for 15 minutes, more to brown chicken and thicken sauce. Serve with rice. Serves 6.
Cream butter and sugar together and work in the flavoring. Serve cold with hot puddings or apple dumplings.
In a skillet, brown beef and drain. Place in a greased 2-quart casserole. Top with potatoes, carrots, peas, celery, onion and rice. Combine soup and water. Pour over all. Season with salt and pepper. Bake, covered, at 350° for 1 to 1 1/2 hours or until the rice and vegetables are tender. Makes about 6 servings.
Mix all dry ingredients together, then set aside. Mix sugar, oil and eggs together. Add flour mixture slowly. When all is mixed, stir in carrots and nuts, then raisins. Pour into tube pan and bake for about 45 minutes.
Remove skin from chicken breasts. Place in skillet. Add broth, wine and enough water to cover. Bring to boil and simmer 15 minutes or until tender. Transfer with slotted spoon to casserole. Boil down broth to 1/4 cup. Mix together onion, mayonnaise, lemon juice, sugar, reduced broth and soup. Pour over chicken. Bake in 350° oven for 20 minutes. Cover with almonds and bake 10 minutes.
Mix beans in crock-pot or baking dish. Brown hamburger, bacon and onion together and add to bean mixture. Mix catsup, brown sugar and mustard together and pour over bean and meat mixture. Bake in 350° oven for 1 1/2 hours or cook in crock-pot for 4 to 5 hours on high setting.
Heat olive oil and saute garlic. Slice zucchini, green pepper and onion. Add to garlic. Add remaining seasoning and cook over low heat, stirring frequently.
Mix pretzels, margarine and 3 tablespoons sugar. Press into a 9 x 13-inch pan. Bake 5 to 6 minutes at 375°. Cool.
Combine milk with almond and vanilla extracts; set aside. In large bowl at high speed, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Alternately add 1/4 cup flour with 1/3 cup milk mixture. Place in greased and floured 10-inch tube pan. Bake 1 hour and 40 minutes at 300° or until done. Cool on rack for 15 minutes. Remove from pan; cool thoroughly on rack.
Heat oven to 350°. Melt butter in 9 x 13 inch pan. Mix broccoli, cheese, Jiffy Cornbread mix, onion, eggs and milk. Pour in pan. Bake about 45 to 60 minutes, until done.
In a medium saucepan, beat together eggs, milk, sugar and salt. Cook over a low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160°. Cool quickly by setting pan in ice or cool water, stirring for few minutes. Add desired fruit. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, mix together chilled custard, whipping cream and vanilla. Pour into a 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers once freezing is completed. Place in freezer until firm. Makes 1 1/2 to 2 quarts.
Mix together and roll into balls. Mash with a fork. Place pecan on each cookie. Bake at 350° for 10 minutes.
Warm and soften refried beans in pan with margarine and spices. Spread in 9 x 11-inch pan. Brown meat; add taco seasoning as directed. Layer meat mixture on top of refried beans. Sprinkle grated cheese on top of meat. Place in oven until cheese just melts. Remove. Layer sour cream, salsa, lettuce and tomato over top. Serve with tortilla chips. (I like to stick the chips right into the dip.)
Preheat griddle or frypan using vegetable spray or Crisco shortening. Using medium bowl, beat 4 eggs with fork. Add milk, vanilla extract and cinnamon and beat until combined. Place 2 bread slices into mixture, coating both sides. Place bread onto griddle. When underside looks browned, turn. Place 2 slices of cheese on one slice of bread and place remaining browned slice on top of cheese (making a sandwich). Flip entire sandwich over until browned. Continue with remaining slices. Place on serving plate and top with strawberry preserves. Serves 4.
Make Jell-O as directed, except decrease water by 1 cup. Pour into round-bottom bowl. Let set in fridge. Invert on a plate. Cover with Cool Whip and sprinkle with coconut. Decorate for Christmas.
Mix first 7 ingredients together and pour in baking dish. Sprinkle 1/2 cup cheese on top. Bake 30 minutes at 300°. Serves 4 to 6.
Let the cream cheese and butter come to room temperature. In a large mixing bowl, cream the butter and the cream cheese together. Add the sugar one cup at a time and make sure that it is well incorporated before you add each cup. Next, mix in the teaspoons of vanilla. Mix in one cup of cake flour and two eggs at a time. Again, make sure the cake flour and eggs are well incorporated before you add another cup and more eggs. Coat the bottom and sides of a pound cake pan very well with butter. Put the cake into a cold oven and then turn the oven to 350 degrees for 1 hour and 20-25 minutes. Remove cake from oven. Let it sit for 30 minutes and then transfer the cake to a cake plate. Eat it plain or with fruit and whipped cream.
Mix together first 8 ingredients and add butter, egg and vanilla. Mix well; drop by teaspoon onto ungreased cookie sheet. Bake at 350° until golden brown.
Beat the eggs. Add the sugar and milk. Sift 1/2 of the flour, salt and baking powder together. Add to the egg mixture. Beat the batter with mixer until smooth, adding as much flour as needed. Batter should be thin enough to pour. Pour 1/4 cup through funnel into hot oil in a lattice fashion. Oil should be about 3/4-inch deep and about 375°. Brown on one side. Turn. Cooking time is about 1 to 2 minutes.
Beat egg yolks with sugar. Add liquor and cheese. Mix well. Fold in beaten whites. Dip ladyfingers in coffee (do not soak). Line bottom of bowl and sides with ladyfingers. Top with half of cheese mixture. Add more ladyfingers and rest of cheese. Dust top with cocoa using sifter. Chill several hours.
In a heavy saucepan over low heat, melt chocolate. In another pan, heat whipping cream to scalding. Slowly add to melted chocolate. Place pan in bowl of ice water until cool and thickened, stirring frequently. Drop by tablespoonfuls onto waxed paper; coat hands with cocoa and form chocolate into balls. Serve well chilled. Makes about 30.
Combine all ingredients. Pat dry 4 catfish fillets. Coat catfish on both sides with cornmeal mixture. Fry at 350° in hot oil until golden brown (about 5 to 6 minutes).
Beat eggs slightly; add sugar and stir. Add melted butter and chocolate. Mix flour, salt and nuts and add to egg mixture. Add vanilla and stir until well blended, but do not beat. Pour into a well buttered 9-inch pan. Bake at 325° for 30 minutes. Cool and cut in 2-inch fingers. Roll in powdered sugar. Makes 3 dozen.
Mix in order given and pour in large 10-inch unbaked pie shell. Bake at 425° for 10 minutes. Reduce heat to 375° and bake until custard is firm.
Beat eggs good, then add sugar and the rest of the ingredients. Beat well. Pour into pie shell. Bake at 275° for 15 minutes, then at 300° for 30 to 45 minutes.
Blend all ingredients. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° until done. (Top of cookie will look pale.)
Put all ingredients in blender; blend well. Cook over medium-low heat, stirring frequently, until thickened. Combine fruit and juice flavors as desired. Great on pancakes, sandwiches and toast.
Melt 3 squares unsweetened chocolate in top of 2-quart double boiler over simmering water. Stir in condensed milk until smooth. Remove from heat; stir in butter and vanilla. Beat egg yolks in medium bowl until thick and lemon colored; stir in melted chocolate mixture gradually. Heat sugar, half and half, coffee and 2 squares semi-sweet chocolate in top of 2-quart double boiler over simmering water until chocolate melts. Remove from heat; stir in rum and creme de cacao. Mix chocolate mixtures, cream and grated chocolate. Freeze in ice cream maker according to manufacturer's directions. (I add 1 cup half and half and 1 cup milk to final mix since recipe is such a strong chocolate mixture.)
Mix butter and 1 1/2 cups sugar. Let brown over low heat. Do not scorch. Mix eggs and milk together. Pour into butter and sugar mixture. Keep stirring until all melts. Add remaining sugar and enough flour to thicken. Cook until thick. Pour in pie crust. Bake. Makes 2 pies.
Mix Cool Whip and Eagle Brand milk together. Add lemon juice. Take strawberries and put in juice (do that while you have a full bowl). Put one layer of graham crackers and layer of filling until full.