HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, apricot nectar, oil and sugar. Add eggs, one at a time, beating after each addition. Bake one hour at 325°. Use sheet cake pan.
Poke holes with fork in cake in 1/2-inch intervals (cooled cake). Dissolve gelatin in boiling water; add cold water and stir. Pour gelatin over cake. Chill cake in refrigerator for 3 to 4 hours. Frost cake with Cool Whip. Can mix fresh strawberries or bananas in with Cool Whip. Use 13 x 9-inch pan. Makes 18 servings.
Cook celery, onions and broccoli in 2 1/2 quart covered pan until tender. Blend cottage cheese in blender until very smooth. Slowly add milk and blend. Add soup and blend, then add to cooked undrained vegetables. Heat about 3 minutes, do not boil. Add salt and pepper to taste and serve.
Boil chicken, debone and cut into small pieces. Save broth for later use. Melt margarine in medium or large size baking dish. Add chicken and vegetables, spreading over bottom of dish. Mix soup and broth well. Pour over chicken and vegetables. Do not stir. Blend flour and milk in blender. Pour gently over mixture in dish. Do not stir. Bake for 1 hour at 350°.
Cream together cream cheese, mayonnaise, catsup, Worcestershire and Tabasco. Add onion and shrimp, then salt and pepper. This is better, if refrigerated overnight. It keeps a long time in the refrigerator.
Brown meat; add other ingredients. Put in covered casserole. Bake 1 hour in a medium oven.
Mix together and spread on the bottom of a pie pan. Press firmly. Bake at 375°. Cool.
Mix cream cheese, green onions and seasoning in small bowl. Roll mixture into 6 balls. Place balls in center of flattened chicken breasts. Fold chicken around ball. Wrap two bacon strips around each chicken breast, securing with toothpicks. Place in baking dish. Bake at 350° for about 1 hour. Serves 6.
Crust: Combine graham crackers and melted margarine, mixing well. Press into bottom and 1 1/2-inches up sides of spring-form pan. Chill.
Combine all and mix. Chill. Serve with fresh vegetables. Makes 2 cups.
Cream butter and sugar well. Mix with whipping cream. Form around each cherry. Place on waxed paper on cookie sheet and freeze. Melt together the chocolate chips and wax in a double boiler. Dip each cherry into chocolate with a toothpick. If you get the cherries with the stem still on, you can dip them with it.
Boil chicken until done. Save broth and cooked spaghetti noodles in it. Drain noodles and add 1/2 stick of butter, 1 can mushroom soup, small can of Carnation milk, salt and pepper to taste. Mix well. Add chicken pieces, cut into bite size pieces. Can add olives, if you like. Heat in 325° oven for 30 minutes, longer if you have refrigerated it. This recipe improves with age. Serves 15 people.
Melt chocolate in microwave just until it's soft enough to spread with a knife. Place 1 fudge strip cookie flat on table; spread melted chocolate around the center of it. Place pinwheel cookie on it's edge in center of 1st cookie. Take the 2nd fudge strip cookie; spread chocolate on half of it and stick it to the back of the pinwheel cookie so that it looks like tail feathers. Take candy corn and put chocolate on the edge of it and stick it in the top center of the pinwheel cookie to make it look like a beak.
Line pan with foil. Rub butter or margarine on foil. Season both sides of fish with salt, pepper and lemon pepper if desired. Put fish on foil. Slice lemon, green onions, garlic and onion over fish. Seal and bake in 350° oven for 30 minutes. Test for doneness. If necessary, bake about 5 minutes more.
Mix jello and pineapple in saucepan. Bring to a boil. Let cool. Add cottage cheese, Cool Whip and pecans to jello mixture. Refrigerate overnight.
Drain pineapple; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set (consistency of unbeaten egg white). Fold in orange sections and pineapple. Cool cream until soft peaks form; fold into fruit mixture. Pour into 6 cup mold. Chill until set. Unmold and serve.
Combine soup, sugar, vinegar, oil and mustard. Boil until sugar dissolves. Add green pepper and onions. Pour over carrots and refrigerate. Keeps very well.
Mix all ingredients except soup and milk and put on cookie sheet. Press down until 1 inch thick. Chill in freezer 1 hour. Cut into pieces. Roll in flour and brown in skillet. Place in roaster and pour in mushroom soup diluted with milk. Bake 1 hour at 350°.
Dip tortillas in chicken broth and place on bottom of a buttered casserole dish 13 x 18 inches. Spread the chicken pieces on top of tortillas. Mix together 1/2 c. chicken broth, Cream of Chicken soup, Cream of Mushroom soup, heat slightly. Pour over the chicken. Cover with shredded cheese. Pour Rotel tomatoes over this. Spread pimentoes over. Bake at 350 degrees until bubbly and cheese is melted.
Combine all ingredients except bacon. Pour into a 2-quart casserole. Top with strips of bacon. Bake at 350° for 45 minutes.
Empty tomatoes and juice in bowl. Use wire whisk to break up or use food processor to mix. Add all others. Chill 2 hours. Refrigerate.
Bring to a boil green pepper, onion, pimento, vinegar, oil, sugar and salt. Cool and pour over beans. Set for 24 hours in refrigerator.
Combine 7-Up and marshmallows in top of double boiler. Cook until marshmallows are melted. Add gelatin, stirring until dissolved. Have cheese at room temperature and place in bowl; add hot mixture slowly to cheese, beating until smooth. Add pineapple and nuts. Chill, covered, with plastic wrap until partially set. Fold in Cool Whip. Pour into 2-quart mold or 9 x 13 x 2-inch pan. Refrigerate, covered, until firm. Delicious.
Put all ingredients together and beat except for coconut. The longer you beat, the creamier it will be.
Cream the butter, Crisco and sugar. Add eggs and mix well. Add flour, cocoa and milk. Add vanilla. Pour in greased and floured tube pan. Bake 1 hour and 20 minutes in a 325° oven.
Pour pork and beans in casserole dish. Add remaining ingredients. Bake at 325° for 30 to 45 minutes.
Add eggs, sugar, butter and buttermilk. Add flour until mix is stiff enough to roll out. Roll out and cut. Bake in 325° oven until desired doneness.
Grease bottom of 9 x 13-inch pan, unless already coated. Spread pineapple on bottom of pan. Layer cherries over pineapple. Sprinkle dry cake mix over cherries. Sprinkle nuts over mix. Layer sliced butter in rows over nuts. Bake at 350° for 40 to 50 minutes. "Great warm or cold with vanilla ice cream."
Sift dry ingredients together. Cut in shortening. Add mashed potatoes. Add enough milk to make firm dough, but not too stiff. Roll out on floured cutting board, then cut with biscuit cutter. Place in greased biscuit pan and bake at 400° for 25 to 30 minutes until browned.
Combine cabbage and carrots in a 12 x 8-inch baking dish.
Brown onions and garlic in a small amount of oil. Add ground chuck and brown. Add Worcestershire sauce, chili powder, salt and pepper; stir well. Add stewed tomatoes. Cover and simmer for 1 to 2 hours. Add beans the last 10 minutes of cooking.
Sift first 5 ingredients three times, after third sifting, sift into an ungreased cake pan. Mix together all other ingredients and put on top of dry ingredients. Stir, getting into corners. Bake at 350° for 30 to 35 minutes.
Mix ingredients well and soak chicken for 15 minutes. Drain and pan-fry in hot iron skillet 8 minutes per side or until done. Chicken should be browned well on both sides.
Beat egg yolk, add Eagle Brand milk, lemon juice and rind and stir; set aside. Beat egg whites. Add 1/2 cup sugar and cream of tartar, beat until peaks are formed. Fold into other mixture. Pour into baked pie crust. Bake at 350° until slightly browned.
Heat eggnog over low heat. Combine cornstarch and milk. Pour into eggnog, stirring constantly. Cook and stir over low heat until mixture thickens. Add raisins just before removing from heat. Add salt and rum extract. Fold in cooled rice. Pour into individual dishes; chill. Serve plain or with whipped cream and sprinkle with nutmeg. Serves 4.
Heat oven to 350°. Cook pasta according to directions; drain. In large skillet, brown ground beef with onion and garlic; drain. Stir in sauce and simmer 10 minutes or until heated through. Stir pasta into sauce. Place 1/2 pasta mixture in 2-quart casserole. Combine cottage cheese with parsley; evenly spread on top of mixture. Sprinkle with 1 cup cheese. Place remaining mixture on top of cheese; cover with remaining Mozzarella. Sprinkle with Parmesan, if desired. Cover; bake 20 to 25 minutes. Let stand 5 minutes.
Mix first 4 ingredients and place in long casserole dish. Salt and pepper chicken to taste and place on top of first mixture. Pour butter over. Sprinkle heavily with paprika. Bake at 350° for 1 hour and 15 minutes. Cover for the first hour.
Mix corn syrup and sugar. Bring to rolling boil. Add peanut butter; stir to melt. Remove from heat. Add corn flakes. Drop by teaspoon on cookie sheet or pour into pan. Freeze or refrigerate for 5 minutes to eat in a hurry.
Cream butter and sugar until light. Add eggs, well beaten, and then stir in bananas.
Mix first 5 ingredients to make a smooth batter. Dredge pork in batter. Heat oil to 375° and deep-fry pork until golden brown. Drain, place in deep bowl and pour sweet and sour sauce over pork. Serve hot.
Mix milk and vinegar together. Set aside. Cream margarine. Add eggs one at a time. Then add sugar and vanilla; mix well. Then add dry ingredients together with sour milk mixture and mashed bananas. Grease one 9 x 13 x 2-inch pan and one 6-cup cake pan. Pour batter in pans. Bake at 350° for 45 minutes.
Cook sausage and onion until brown. Drain. Cook squash in small amount or water until tender. Drain. Mix sausage and squash with next 6 ingredients. Fold eggs in carefully and place in 10 x 6 x 1 1/2 oblong dish. Bake at 350° for 25 to 30 minutes.
Put can of cherry pie mix in 9 x 13-inch pan. Add undrained pineapple. Sprinkle cake mix on top. Pour melted butter on top. Add nuts if you like. Bake at 350° for 1 hour until brown.
Combine the 3 ingredients; work in sausage and cheese well. Drop and shape. Bake at 400° for 20 minutes.
Wash pork chops well; put salt and pepper on them. Pour barbecue sauce into bowl. Dip each chop into the sauce, then place in a deep baking dish. Take remainder of sauce and add about 1/2 cup of water to it and mix. Pour the mixture over the chops. Take a piece of aluminum foil and place over top of the dish and put into oven and bake about 1 to 1 1/2 hours, depending on desired tenderness.
Wash, core and shred cabbage; the finer the better. Pack in a stone churn or glass jars. Divide cabbage, put cabbage in first add 1/4 cup salt and use the dasher to pack until the juice covers the cabbage. Repeat layers until the desired amount of kraut you want to make. Cover and let set for 10 to 14 days, remove from crock, and rinse. Heat and pack in jars.
Mix well flour, salt and Crisco. Mix liquids and add to flour mixture. Refrigerate until cold. Roll out and put in pan. Bake at 425° for about 10 minutes.
Saute garlic in olive oil until tender. Add tomatoes, seasonings and 1/4 cup of the white wine. Simmer 20 minutes, adding white wine when needed to keep sauce from overthickening. Add zucchini and cook until desired doneness.
Parboil cabbage. Combine soup and salad dressing. Warm slightly. Melt margarine and spread over bottom of 9 x 13 pan. Add corn flakes. Next, add drained cabbage. Pour warm soup mixture over cabbage. Add cheese. Can crumble few more corn flakes on top. Bake at 350° for 45 minutes.
Mix all ingredients together. Hollow out French bread loaf; save removed bread to slice or cube and serve with salad or for making croutons. Put salad into hollowed loaf.
Preheat oven to 350°. In a medium bowl, combine lemon juice, oil or butter, garlic, salt, and pepper. Arrange chicken in a shallow casserole or baking dish. Pour lemon and oil mixture over chicken. Cover and bake until tender (approximately 40 minutes), basting occasionally. Uncover casserole dish and bake 10 minutes longer to allow chicken to brown. To serve, sprinkle with chopped parsley (optional).
Mix boiling water with cranberry sauce and heat until blended. Heat to just boiling and pour over combined jellos. Cool. Add remaining ingredients and mix well. Pour into mold and chill until firm.
Prepare cake mix and bake in jelly roll pan at 350° for 20 minutes. Allow cake to cool. Mix well the milk, cream cheese and pudding and spread over cooled cake. Set cake in refrigerator for 15 minutes and mix the pineapple, Dream Whip and coconut and add to top of cake. Sprinkle with chopped pecans and place maraschino cherries on top. Can be frozen.
Heat oven to 400°. Slice each potato lengthwise into 1/4-inch ovals. Slice each oval lengthwise into matchsticks.
Brush peppers with oil and, on a rack set on an electric burner at high heat or using a long-handled fork over an open flame, roast them, turning them for 5 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap. Let peppers steam for 5 minutes. Wearing rubber gloves, peel. Make a lengthwise slit in side of each pepper from stem to tip. Remove ribs and seed carefully, leaving stems intact. Rinse the peppers gently; put them on paper towels to drain. May also be roasted in oven.
Stir soup and 1 stick oleo over medium heat until oleo is melted. Add sour cream. Stir in hash browns and pour into a baking pan. Sprinkle corn flake crumbs on top. Pour 1 stick of melted oleo on top of crumbs. Bake at 375° for 1 hour.
Boil until tender; thicken with cornstarch or flour. Serve over noodles or rice.
Shred cabbage to make 2 quarts. Boil for 10 minutes and drain. In a saucepan, heat the other ingredients together until the cheese melts.
Boil together margarine, water and cocoa. Add flour, sugar and salt. Then add eggs, sour cream, soda and vanilla. Pour into jelly roll pan (15 x 9 x 2-inch) and bake at 350° for 15 to 20 minutes. Frost cake while warm with frosting.
Combine 1/2 cup scalded milk, 1/4 cup shortening, 1/4 cup sugar and salt. Cool to lukewarm. Add compressed yeast, crumbled or active dry yeast, dissolved as directed on package. Mix well. Blend in egg (slightly beaten). Add sifted flour; mix well. Knead on floured board for a few minutes. Place in greased bowl and cover. Let rise in warm place (85° to 90°) until double in bulk, 1 1/2 to 2 hours. Roll out dough on floured board to a 12-inch square. Combine cocoa, 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over dough. Roll as for jelly roll. Place on greased baking sheet. Let rise in warm place until almost double in bulk (1 1/4 to 2 hours). Bake in moderate oven, 375°, for 15 minutes. Sprinkle with confectioners sugar while warm.
Cut cabbage head in half and separate leaves. Cook the cabbage leaves and sliced onion in a small amount of boiling salted water for 10 minutes or until wilted and tender. Drain well. Layer cabbage and onion mixture, cheese and soup 1/2 at a time in casserole dish. Top with soft bread crumbs. Bake at 400° for 15 minutes.
Mix dry ingredients together. Add milk, egg, oil and walnuts or raisins. Stir until evenly moist. Do not overbeat. Pour into greased muffin cups. Bake at 400° for 18 minutes. Makes 12.
Place all ingredients in electric skillet, set on low. Stir until "play dough" consistency. Knead and play!
Blend strawberries, 1 cup orange juice and honey in blender for 10 seconds. Mix in pitcher with remaining orange and grape juice. Serve in chilled glasses. Garnish with mint sprig.
Mix the vanilla pudding and milk. Mix the Cool Whip into the vanilla pudding; let set. Cover bottom of cake pan with graham crackers. Pour in the pudding/Cool Whip mixture. Put more graham crackers on top and cover with chocolate frosting.
Mix margarine, peanut butter, sugar, egg and vanilla well. Blend all dry ingredients and stir into margarine mixture. Chill dough. Heat oven to 375°. Roll dough into 1 1/4-inch balls and place 3-inches apart on greased cookie sheet. Flatten with a fork. Bake about 10 minutes; only until just beginning to brown. Cool on rack. Store in tight container. Cookie will stay soft and chewy.
Wrap each chicken breast with a slice of bacon and secure with a toothpick. Grease bottom of casserole and line with chipped beef. Place chicken breasts on top of beef. Mix sour cream and mushroom soup; pour over chicken. Bake, uncovered, in a 275° oven for 3 hours. May top with shredded Cheddar cheese.
Prepare lasagna noodles according to package directions. Add tarragon to prepared white sauce. In a greased 13 x 9-inch baking dish, layer 1/3 of the noodles, 1/2 the seafood, 1/3 each of the Mozzarella and Parmesan cheeses and the white sauce; repeat. Top with remaining noodles, white sauce and cheeses. Bake in preheated 350° oven for 30 minutes or until bubbly. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Prepare cake mix as directed on box in 9 x 13-inch pan. While cake is hot, punch holes in cake with fork; pour cream of coconut and condensed milk over cake. Let cake cool. Top with Cool Whip. Sprinkle with coconut flakes.
Combine tomato sauce, salt, pepper, onion, vinegar, sugar and Worcestershire sauce. Place the venison on large sheet of heavy foil in baking dish. Cover roast with sliced bacon. Pour tomato mixture over roast. Fold and seal the foil. Bake at 300° for 3 hours or until tender. Check halfway through cooking. Add a little more water if too dry to keep from burning.
Dissolve yeast in warm water. Stir in remaining ingredients vigorously to make soft dough; knead. Allow dough to rest about 5 minutes. Top with favorite sauce (I use my own sauce). Top the sauce with pepperoni, sliced low salt hot dogs, trail bologna, browned hamburg or your choice. Sprinkle with Parmesan cheese, Mozzarella, Romano or your favorites. It works well to mix. Top with mushrooms, peppers, onions or other vegetables. Bake in oven at 450° for 15 to 20 minutes or until crust is well browned. Makes one 14-inch pizza.
Mix and drop onto cookie sheet. Put leftovers in refrigerator to use at later time.
In a 12 x 7 1/2 x 2-inch baking dish, combine potato slices, onion and 1/4 cup water. Bake, covered, at 350° for about 45 minutes. While this is baking, in skillet, brown pork chops on both sides in hot oil. In a bowl, combine sauerkraut, undrained pineapple and brown sugar. Spoon this over potato mixture. Place chops on top. Season with salt and pepper. Bake, covered, another 45 minutes.
Peel and thinly slice apples in large bowl. Sprinkle with juice, sugar and cinnamon. Stir until well mixed. Pour into pie crust and place other pie crust on top. Make slits on top. Place in microwave oven for 10 minutes on High.
Combine mayonnaise and 1/2 cup water in a mixing bowl. Add next 8 ingredients; mix well. Fold in 1 1/2 cups of potato chips and eggs. Place in a large casserole. Top with remaining potato chips. Bake at 400° for 15 minutes at 400°, then 10 minutes at 350°.
Bring sugar, syrup and milk to boil. Add orange juice and cook to 234° on candy thermometer. Add peel and cook to 250°. Cool. Add butter, vanilla and nuts. Beat well. Drop by teaspoon onto greased cookie sheet. Store in airtight container.
Chop vegetables size according to prefer. I prefer small pieces. Mix with other ingredients and marinate overnight.
Cook ham bone in 1 1/2 quarts water about 1 hour. Add all vegetables and cook until tender over low heat. Add spaghetti and cool until done. Remove meat from bone before serving.
Combine all ingredients in blender; cover and blend until smooth, about 30 seconds. Serve immediately. Serves 6.
Mix all ingredients. Bake in sheet cake pan at 350° for 30 minutes. Cool cake before icing.
Mix all ingredients together, except rice and heat until cheese is melted through. Pour into large casserole. Add rice. Bake at 350° for approximately 45 minutes.
Drain pineapple juice into 2-quart casserole. Set pineapple chunks aside. Blend vinegar, sugar, ketchup, cornstarch, soy sauce, garlic powder and cayenne into juice. Stir in pork. Microwave at power level 7 for 9 to 12 minutes or until pork is no longer pink, stirring every 3 minutes. Stir in onion, green pepper and carrots. Cover and microwave at power level 7 for 6 to 9 minutes or until sauce thickens and becomes translucent and vegetables are tender and crisp, stirring every 3 minutes. Stir in tomato and pineapple chunks. Microwave uncovered at power level 7 for 2 to 3 minutes or until heated through. Serve with rice.
Mix all ingredients together. Add 1 1/2 to 2 tablespoons per cup and boiling water.
Preheat oven to 475°. Peel (or leave peeling) potatoes and cut into long strips, about 1/2-inch square. Dry strips thoroughly on paper towels. Toss in a bowl with oil as if making a salad. When strips are thoroughly coated with oil, spread them in a single layer on a cookie sheet and place in the oven for 35 minutes. Turn strips periodically to brown on all sides.
Add sugar to berries; let stand 10 minutes. Mix jello into berries and pour in the boiling water; stir well. Add fruit, juice and nuts. Chill all until set.
Bring to boil margarine, oil, water and cocoa. Mix flour and sugar; add eggs, vanilla, soda and buttermilk. Pour on cookie sheet; bake at 350° for 20 minutes.
Mix all but eggs in large mouth jar. Add eggs. Let stand covered 3 to 6 days.
In a small microwave safe bowl, mix together cream cheese and clams. Heat in microwave for 1 minute. Stir in garlic powder and pepper. Heat in microwave for another minute. Remove and stir. Transfer to small serving dish. This dish may be served hot or cold. Serve with crackers of choice.
Mix chili powder and flour. Add the meat. Fry a small piece of tallow in shortening. When very hot, fry in the garlic and the onions until very clear. Add meat mixture and stir constantly until well browned. Add tomatoes and chillies. Pour into meat mixture 1 1/2 quarts boiling water and simmer until done, about 1 1/2 to 2 hours.
Prepare tomato by pan roasting until blistered, black and soft. Prepare garlic by pan roasting until brown and soft, then peel.
Place chicken on bottom of pan. Combine soup, sour cream and broth. Scatter mushrooms over chicken. Cover with soup mixture. Melt butter and combine with crushed crackers. Toss over casserole. Bake at 350° for 30 to 40 minutes.
Put barley in bowl. Cover with warm water and rub gently. Drain and repeat until water is clear. Drain. Boil 8 cups of water. Add 2 teaspoons salt and barley and return to boil. Simmer covered until tender, about 30 minutes. Drain and rinse with cold water and drain well.
In 3-quart saucepan, over medium heat, add butter. Cook chicken until brown. Remove and set aside. In same saucepan, add rest of ingredients, keep heat at medium. Cook onion, carrot (or pepper) and rice until rice is brown, stirring constantly. Add broth, soup and pepper, simmer on low. Cook 15 minutes. Add chicken, cook 15 minutes. Makes 4 1/2 cups.
In mixer, blend eggs and sugar until fluffy. Add oil, vanilla, sour milk and dry ingredients. Bake at 350° for 35 to 45 minutes, or until done.
Heat butter and milk until butter is melted. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water in mixing bowl. Add sugar, salt, raisins, cherries and egg. Add butter and milk mixture; mix well. Gradually add flour to form stiff dough. Beat well after each addition. Let rise in warm place until doubled in bulk. Turn out on floured surface. Toss lightly until dough is covered with flour and not too sticky. Divide into 3 parts and place in 3 well-greased, 1 pound coffee cans. Cover; let rise until double in size. Bake in moderate oven at 350° for 1 hour.
Mix softened cream cheese, powdered sugar, peanut butter and milk. Fold in Cool Whip. Spoon into crust and chill. Top with chocolate!
Butter thin slices of bread and spread fruit with any kind of jelly, jam or marmalade.
Warm potatoes. Drain. Cream together butter, eggs, sugar and milk. Add dash of cinnamon. Mix with potatoes and pour in baking dish and cook 20 minutes at 400°.
Combine brown sugar, marshmallows and margarine in saucepan. Cook until marshmallows are melted and mixture is smooth, stirring constantly. Pour over popcorn in large bowl; mix lightly. Shape into 20 balls. Place on waxed paper. Let stand until firm. Store in airtight container. Makes about 20 balls.