HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients. Add oil and mix. Add eggs one at a time, beating mixture after each addition. Add 7-Up and mix well. Pour into three 8-inch cake pans which have been well-greased and floured. Bake at 350° for 25 to 30 minutes until cake tests done. Spread Seven-Up Cake Filling between each layer.
Spread half of the ice cream into crust. Combine peanut butter and corn syrup. Spread over ice cream. Spread evenly with remaining ice cream. Drizzle with chocolate sauce; top with nuts. Cover and freeze 3 or 4 hours. Remove from freezer 15 minutes before serving. Makes 6 to 8 servings. Can be made weeks before serving.
In a large bowl, combine rice, red beans, tomato, green bell pepper, red onion and garlic; mix well.
Combine all ingredients in blender. Fill with ice to suit and blend well. Dip the rim of glasses first in lemon juice, then in salt. Fill glasses with cocktail and serve.
Mix butter, cream and sugar in heavy saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat until 234°, or makes a soft ball when dropped in cold water. Remove from heat, stir in chocolate, marshmallows and nuts until well blended. I stir while the pan is in cold water until it starts getting a little thick. Then I take it out and drop by spoonfuls on waxed paper or foil. This is usually ready to eat while still hot.
Cook the broccoli 5 minutes as directed on package. Drain well. Mix the soup, eggs, mayonnaise and cheese. Fold into broccoli. Put in greased casserole. Sprinkle with the crackers. Bake at 350° for 30 to 35 minutes. Ummm good!
Cook until the okra changes color. Put in quart jars. Cover the okra with all the ingredients.
Saute onions in margarine. Add water and remaining ingredients. After this has cooked and is good and hot, add roux to thicken. If needed, thin with half and half as you use daily.
Put partially cooked carrots in a casserole. Add orange juice and honey. Bake at 350° for 20 to 30 minutes. Serves 4.
In skillet, scramble and cook sausage. Drain well. Mix sausage with cheese and Ro-Tel. Put in crock-pot on low heat until cheese is melted and dip is hot. The cheese will burn easily after it gets done.
Mix and chill for 6 hours. Serve with carrots, celery, cauliflower, broccoli, cucumbers, cherry tomatoes, green peppers and zucchini.
Cream butter and sugar together. Blend in vanilla, flour and nuts. Chill and then shape into balls on an ungreased cookie sheet. Bake at 350° for 20 minutes. When cold, sprinkle powdered sugar on them.
Power Level: Medium (50%). Cooking Time: 1 hour and 10 minutes to 1 hour and 20 minutes.
Cook macaroni until done. Mix together all ingredients and macaroni. Pour into casserole dish (small). Cook 35 to 40 minutes in 350° oven.
Wash beans well and place in a large kettle. Cover with water, add 2 tablespoons salt and soak overnight. Drain well and add 2 quarts water and ham hocks. Bring to a boil and simmer slowly 2 1/2 to 3 hours. Then add remaining ingredients. Simmer 1/2 hour longer. Freezes well.
Mix together. Put in a graham cracker pie crust. Put Cool Whip for topping.
Melt butter. Beat butter, sugar, brown sugar and vanilla in a large bowl. Add eggs; beat well. Add flour, soda and salt; mix well. Add chocolate chips and nuts. Bake at 375° for 9 minutes.
Cook almonds (low heat) with sugar, stirring constantly, until sugar melts and almonds are coated (use wooden spoon). Cool on wax paper; pull apart. Store at room temperature. Place lettuce, romaine, celery and onions in plastic bag. Pour dressing in bag. Add oranges. Close tightly and shake until well coated. Add almonds and shake. Makes 4 to 6 servings.
Preheat oven to 350°. Arrange chicken and vegetables in a baking dish. Dissolve bouillon in hot water, and blend in soy sauce. Pour over chicken and vegetables. Let stand a few minutes before baking. Bake for 30 minutes or until chicken is tender.
Blender chop green onion, corn and tomatoes. Combine all ingredients and simmer 2 hours. Stir to keep from sticking.
Combine all ingredients. Pour over boneless pork or chicken; refrigerate 8 hours before grilling.
Brown and drain ground beef. In a medium saucepan mix together all ingredients and bring to a boil. Reduce heat. Simmer for 20 to 30 minutes.
Dip patties in crumbs. Pour gravy over (mushroom soup and gravy mix). Bake for 1 hour at 350°.
Peel pears, core and cut into eighths. Place in pan with wine, sugar and lemon strips. Simmer all for 5 to 10 minutes until pears are tender but not really soft.
Combine all but strawberries. Strawberries go in last. Pour into 2 greased and floured pans. Bake in a preheated 350° oven for 45 minutes.
Mix all ingredients together (do not drain corn). Bake in 9 x 13-inch baking dish at 350° for 45 minutes.
Mix it up. Could add a little horseradish if you want to make it zappy. Makes 2 big dishes.
Mix all together. Chill overnight. Serve on pumpernickel bread slices or Ritz crackers.
Mix everything together well. Grease a 9 x 13-inch Pyrex dish. Pour mixture into dish. Bake at 350° for 30 minutes or until set.
Melt margarine; add sugar and mix. Add milk. After it gets hot, add marshmallows. Bring to a boil. Take off heat. Add chocolates and nuts. Stir and pour into greased cookie sheet.
Place bread cubes in 9 x 9-inch baking dish. Add cooked sausage and half of cheese. Mix eggs, milk and seasonings. Pour over bread and meat. Top with remaining cheese and sprinkle paprika on top. Refrigerate overnight. Bake at 325° for 30 to 45 minutes. Serves 6 to 8.
Put zucchini, vinegar, sugar and 1/2 teaspoon salt in bowl lined with a double thickness of cheesecloth. Toss gently. Cover and set aside for 1 hour. After 1 hour, gather ends of cheesecloth and squeeze to drain as much as possible.
Boil water and pour over jello. Cool. Add milk, pineapple, cottage cheese, salt and Miracle Whip. Mix. Pour into a 9 x 13 x 2-inch pan. Refrigerate. Cut into squares and serve as salad. Great for large gatherings. Serves 14 to 16 people.
Slice beef thin and brown in butter. Reserve 1/3 cup beef stock. Stir in remaining stock, ketchup, garlic and salt into skillet with meat. Bring to a boil. Reduce heat. Cover skillet and simmer until beef is tender. Stir in mushrooms and onion. Simmer until onion is tender. Mix reserved beef stock and flour. Gradually add to skillet, stirring constantly. After mixture has thickened, stir in sour cream and heat through. Serve over egg noodles.
Add each ingredient in layers and cover with Ranch dressing and slice black olives on top. This is better if chilled overnight.
Melt butter; brown meat. Drain off your grease. Add onion, mushrooms and seasonings. Set aside. Cook your noodles, then reheat beef mixture. Add sour cream. Serve over noodles.
Roll out and cut. Bake at 375° for 5 to 7 minutes.
Combine apples and sugar in a bowl. Set aside. Combine dry ingredients and spices in a large bowl. Make a well in center. Combine oil, vanilla and egg white; add to flour mixture. Stir until moistened. Stir in apple mixture.
Cook shells and drain. Rinse in cold water. Toss in rest of ingredients and stir well. Chill, preferably for 5 days. The longer it stays in the refrigerator, the better it gets!
Brown ground beef in onion powder. Drain off excess liquid. Mix macaroni with ground beef. Add another tablespoon of onion powder, pepper and salt to taste. Add cheese cubes, margarine and cream. Pour into glass baking dish. Top with cracker crumbs. Bake about 30 minutes at 300°.
Mix all ingredients and shape into loaf. Cover top of loaf with catsup and bake for 45 minutes to an hour at 350°. Wonderful!
Melt margarine in saucepan. Add sugar and stir. Break egg yolks and add vanilla. Mix well; set aside. Add dry ingredients to margarine mixture. Mix well. Will be thick. Add egg mixture. Beat all together. Pour mixture into a 9 x 9-inch cake pan that has been lined with plastic wrap. Spread and cover mix with wrap. Refrigerate until firm. Slice thin and bake on an ungreased cookie tin for 10 minutes. Remove immediately. Store in tight fitting topped cookie jar.
Butter bottom and sides of a 9 x 13 x 2-inch baking dish. Cut bread into 1-inch thick slices; place in a single layer in baking dish. Beat eggs, milk, salt, sugar and vanilla together; pour over bread. Use most of egg mixture, but not all. Cover with foil; leave in refrigerator overnight (4 to 36 hours). Before baking, place small slice of butter on each slice of bread; sprinkle cinnamon sugar over top. Pour left over egg mixture around sides. Bake at 350°, uncovered, for 45 to 50 minutes.
Combine dry ingredients. Blend egg, milk, oil and honey. Stir into dry ingredients until moistened. Add raisins. Coat 12 muffin cups with cooking spray. Fill with batter. Bake at 400° for 15 to 20 minutes.
Combine eggs, buttermilk and soda in bowl; mix well. Sift dry ingredients together. Add flour mixture and shortening to buttermilk mixture; mix well. Drop by spoonfuls onto hot griddle. Brown on both sides. Yields 20 servings.
Mix together zucchini, onions and peppers in large container. Sprinkle with 5 tablespoons salt. Mix well and let stand overnight. In morning, place mixture in colander and rinse with warm water; drain well. Combine sugar, nutmeg, dry mustard, turmeric, celery seed, black pepper, cornstarch and cider vinegar in large pot. Bring to a boil. Add zucchini-onion-pepper mixture and cook slowly for 20 minutes. Stir occasionally. Place in clean, hot pint jars and seal with lids. Relish may be processed in hot water bath for 10 minutes. Yield: 6 to 7 pints.
Cook spaghetti noodles, while browning ground beef with seasoning and tomato paste. Drain. Mix with spaghetti. Layer with grated Cheddar cheese (ending with cheese on top). Sprinkle with Parmesan cheese. Microwave in ovensafe casserole dish covered with plastic wrap on Medium-low for 20 minutes.
Saute onions in hot oil in heavy-bottomed pot large enough to hold all ingredients. Meanwhile, drain liquid from oysters or clams and add the stock. Heat mixture and keep warm. When onions are soft, add wine and cook over high heat until liquid has evaporated. Add rice and cook, stirring, until rice is coated. Add about a cup of simmering stock to the rice along with the thyme and saffron and cook over high heat, stirring often, until the liquid has been absorbed into the rice, stirring almost continuously. You may not need all the liquid. If using clams, and they are large, cut in half or smaller. If scallops are large, cut in half. If shrimp is uncooked, add along with the oysters, clams and scallops to risotto about three minutes before it is ready. Add salt and pepper. Stir and continue to cook. If shrimp is cooked and large, cut in halves or thirds. Add one minute before risotto is ready, just long enough to heat through. Yields 4 servings.
Heat oven to 350°. Grease a square pan, 8 x 8 x 2-inch. Melt chocolate and Crisco together over low heat. Beat in sugar and eggs. Blend flour, baking powder and salt; stir into chocolate mixture. Mix in nuts. Spread in pan. Bake for 30 to 35 minutes, until top has a dull crust. A slight imprint will remain when touched lightly with finger. Cool slightly. Cut in 2-inch squares. Makes 16 brownies.
Cream together butter and milk; add eggs one at a time, adding milk after each egg. Sift together flour and salt. Add to creamed mixture. Add 1/2 cup toasted pecans to mixture. Pour into a greased 9-inch tube pan or loaf pan. Sprinkle in the remaining pecans. Bake at 325° for 1 hour and 25 minutes. Check pan doneness after 1 1/4 hours. Cool for 5 minutes on each. Remove from pan and cool.
Blend the first 6 ingredients for 5 minutes and then 2 minutes on puree. Butter an 8 x 8-inch aluminum pan. If fruit is to be added, drain and pour into pan. Pour cheese mixture on top. Bake at 325° for 1 hour. Sprinkle with cinnamon after baking.
Combine fruit in a 9 x 13-inch pan. Sprinkle lightly with salt and brandy. Dot with butter. Bake 1 hour at 350°. Served warm is best.
In a skillet, melt margarine. Stir in soup mix. Heat and stir until well blended. Add pretzels; toss to coat. Spread pretzel mixture in a baking pan. Bake at 250° for 1 1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container. Yield: 6 cups.
Beat cottage cheese in blender until smooth. Beat first 5 ingredients together; add vanilla, flour, melted butter and cornstarch until blended Stir in sour cream.
Mix in order given. Roll into small balls and flatten with fork. Bake on greased cookie sheets at 375° for 9 to 11 minutes.
Mix flour and salt. Cut in Crisco until mixture is about the size of a pea. Beat egg, vinegar and water. Add to flour mixture. Divide into 2 parts and roll on floured board.
Mix yeast, sugar and water until dissolved. Combine with remaining ingredients, except flour. Gradually add flour. Knead lightly. Place in a covered bowl and let rise 2 hours. Punch down and let rise again until double in size. Roll out and cut to desired size. Let rise in buttered pans 1/2 hour. Bake at 375° for 10 or 15 minutes. Yields approximately 50 party size rolls. Freezes well.
Combine all ingredients in a medium saucepan. Boil 1 minute, stirring constantly. Remove from heat; stir 3 minutes. Immediately pour spread into freezer containers, leaving 1/2 inch headspace; cover at once with lids. Cool to room temperature. Freeze. Yield: 2 cups (18 calories and 0% fat per tablespoon).
Pour chicken broth into a large saucepan. Place on burner over high heat and cover. When the broth boils, stir in the mini lasagna noodles. Let the broth boil again. Turn the burner to medium-low. Cover the pan and cook 12 minutes or until the noodles are almost tender. Stir in the chicken meat, stewed tomatoes and vegetables. Turn the burner to medium-high. Cover and cook about 5 minutes or until the soup boils again. Turn off the burner. Remove saucepan from heat and serve. Yield: 4 servings (6 cups).
Cut bread in half lengthwise. With fork, remove 1 inch-wide section of bread from center of each half, leaving a 1/2 inch shell. In medium bowl, mix cream cheese, mayonnaise and lime juice until smooth. Spread cut surfaces of bread with 1/3 cup cream cheese mixture; sprinkle parsley evenly on top.
Melt over hot water the chocolate morsels. Stir in sugar, corn syrup and orange juice. Mix well. Combine crushed vanilla wafers and nuts. Add chocolate mixture; stir thoroughly. Form into 1-inch balls. Drop into granulated sugar and roll until well coated. Seal tightly in heavy-duty foil. Let stand several days to ripen. (These keep well and improve in flavor upon storing.) Yields 4 1/2 dozen.
Place meat and vegetables in crockpot. Mix rest of ingredients and pour over meat and vegetables. Cook on high for 4 hours.
Mix all ingredients (except jello). Pour gelatin over other ingredients dry and mix real good. Chill in refrigerator for 2 to 3 hours.
Wash and dry fillets. Cut into serving pieces. Pour lemon juice into a shallow bowl. Add fish and let stand in juice 10 or 15 minutes. Drain fish. Season with salt and pepper. Dip in oil. Roll in corn flake crumbs. Arrange in one layer on a lightly oiled baking dish. Bake at 475° for 10 minutes without turning.
Mix together. Pour over turkey. Cover. Bake in 325° oven until done, about 3 to 3 1/2 hours, basting every 1/2 hour. Take turkey out of gravy mixture, debone and put meat back in gravy. Heat and serve in buns. (I half the recipe and use a turkey breast.)
In a 2-quart saucepan, combine sugar, corn syrup, salt and water. Cook to hard ball stage at 260°, stirring only until sugar dissolves.
Preheat oven to 350°. Saute onion in oil until tender. Stir in chili powder. Cook 1 minute. Add tomato sauce, stewed tomatoes and 1/2 teaspoon salt. Cook over high heat until boiling. Reduce heat and simmer until sauce thickens slightly. In large bowl, mix chicken, green chilies, sour cream and salt. Place 1/2 cup chicken mixture along edge of tortilla and roll. Pour 1/2 tomato sauce into 9 x 13 dish. Sprinkle with cheeses. Place rolled enchilada seam side down. Pour remaining sauce on top. Sprinkle with cheese. Bake until bubbly.
Dissolve sugar in vinegar; heat if necessary. Mix remaining ingredients in covered dish. Pour solution of vinegar, sugar and oil over vegetables. Store in refrigerator, preferably overnight. Serve cold.
Mix together package cream cheese and stick of butter. Add 1 cup flour. Mix. Chill for one hour. Form into 24 (1-inch) balls. Press balls into bottom and sides of muffin pans. Beat together 1 egg, brown sugar, butter, vanilla and salt. Pour into muffin cups. Top with pecans (whole or cut in pieces).
Combine melted butter and paprika and brush on both sides of each chicken half. Place in lightly greased baking pan. Bake in preheated 375° oven for 1/2 hour or more or until chicken is brown on top. Do not turn.
Break biscuits in pieces and soak in cream and water. Add other ingredients. Bake at 350° until set and thick.
Brown sausage, drain. Add to remaining ingredients and mix. Pour mixture into a greased 9 x 13-inch baking dish. Let stand overnight in the refrigerator. Bake at 350° for 45 minutes.
Melt butter, then add flour. Stir in 1 cup of milk at a time. Stir until it bubbles. Add sugar, then stir well. Remove from heat, then add vanilla. Pour over vanilla wafers and bananas; chill.
Mix all ingredients (except grated cheese). Pour into 9 x 13-inch baking dish. Sprinkle grated cheese on top. Bake at 350° for 45 minutes.
Mix together thoroughly. Put into loaf pan, top with 2 strips of bacon (optional). Pour 1 (8 ounce) can tomato sauce over it and bake 1 hour at 350°. Serves 6.
Cook carrots until almost done. Mix vinegar, oil, sugar and soup together. Add onion and bell pepper to carrots while the carrots are still warm. Add vinegar mixture. Leave set for 3 or 4 hours before eating. Can be eaten days later if kept in fridge.
Mix all ingredients. Cover and refrigerate about 1 hour. Makes 1 2/3 cups. Great served with Ricotta Cream.
Cream butter and sugar. Add egg, molasses, flour, baking soda, cinnamon, ginger, cloves and salt. Blend until smooth dough forms, using medium to low speed on mixer. Stir in the semi-sweet chocolate pieces; shape into 1-inch balls. Dip tops of balls in sugar. Place dipped side up on greased cookie sheet. Bake at 375° for 10 to 12 minutes, until browned and firm. Makes 5 dozen cookies.
Place 2 slices of diced bread cubes in bottom of a casserole dish. Mix together chicken, mayo, onion and pepper. Spread over cubes. Add remaining cubes. Beat eggs and milk; pour over cubes. Cover and let stand overnight in refrigerator. Spread soup and cheese over top. Bake at 350° for 40 minutes.
Cream together butter, oil and sugar. Add eggs one at a time. Mix well. Add milk and vanilla. Blend well. Sift together flour, baking powder, salt and cocoa. Add flour mixture to butter mixture slowly beating well between each addition. In well-greased and floured Bundt cake pan, bake at 325° for 1 1/2 hours.
Saute onion until it is transparent. Cook hamburg in skillet, separating well with a fork until it is well done and brown. Add soup, ketchup and pepper and mix well and heat. Slice French bread in half lengthwise. Spread hamburg mixture over bottom half. Replace the top and slice bread in triangles. Serve with pickles and chips.
Mix ingredients. Press into a 9 x 13-inch pan or a 14-inch pizza pan. Cook at 350° until lightly browned. Let crust cool.
Cook and drain spaghetti; pour into large serving bowl. Mix all other ingredients, stir and cover. Let chill for at least 4 hours.
Mix ingredients until you have a good, thick consistency. Drop by tablespoon into deep hot oil until golden brown.
Cook ground beef and onion until done; drain grease out. Divide chopped cabbage into 3 parts; put part as first layer in a 2 or 2 1/2-quart baking dish, then half meat, then 1/4 cup rice, then 1/3 cabbage, then half meat, then 1/4 cup rice, then last layer of cabbage. Mix tomato soup with water and brown sugar; pour over the casserole. Salt and pepper to taste. Bake covered for 1 to 1 1/2 hours at 350° (until cabbage is done).
Brown ground beef, mixing with Ragu sauce. Layer in pan: sauce, noodles, sauce, half cottage cheese, half Mozzarella and Parmesan to taste. Then start with sauce again, more noodles, sauce, remaining cheese, the last of the sauce and then Parmesan. Cook at 350° for about 45 minutes.
Rinse berries and drain dry on absorbent towels. In a 1 1/2-quart pan, combine sugar and cornstarch. Add 1 cup of the berries and the water. Cook, stirring often, over medium-high heat until the mixture comes to a full boil, 5 to 7 minutes.
Drain Veg-All; place in casserole dish. Mix soup, sour cream and onions and pour over Veg-All. Melt margarine and add crackers and almonds; put on top. Bake in oven at 350° for 20 minutes or until slightly brown.
Meringues can be made several days ahead and stored in airtight container in freezer. Recipe makes 48 shells.
Drain and measure the juice from the pineapple. Add water if necessary to make 2 cups. Set aside. Dissolve the lemon and orange gelatin in the boiling water. Add the vinegar, salt and reserved pineapple juice. Refrigerate for 30 minutes or until slightly thickened. Stir in the pineapple, carrots and walnuts. Chill until set. Serves 6.
Grate cheese. Combine with other ingredients in medium-size bowl. Spread evenly on cocktail rye. Place on cookie sheet and bake at 350° for 15 minutes.
Cream shortening and sugar. Add eggs and molasses. Dissolve soda in sour milk. Sift dry ingredients together. Add to creamed mixture with sour milk. Roll out dough, cut out and sprinkle with sugar or roll in balls, flatten and sprinkle with sugar. Bake at 350° for 8 minutes or until done.
In a heavy saucepan mix and boil sugar and milk for three minutes. Add vanilla and boil three more minutes. Mix all ingredients together and pour in a large baking dish. Let cool and cut in pieces.
Cook chicken. Mix soup and milk; combine with diced chicken. Mix broth with stuffing mix and sprinkle over top of chicken. Bake for 20 minutes in a 350° oven.
Toast bread, butter lightly. Arrange sliced corned beef on 4 slices of toast. Divide sauerkraut among sandwiches. Top with Thousand Island dressing. Top each with a slice of Swiss cheese. Top with other slices of toast, buttered side down. Place each sandwich on a paper plate. Cook one at a time, for 1 1/2 to 2 minutes, or just until cheese melts. Either use grill or microwave to cook.
Cream together the butter, oil and sugars. Add eggs. Add soda, salt, cream of tartar, vanilla and flour. Stir in Rice Krispies, oatmeal, nuts and coconut with spoon. Form into balls and flatten on cookie sheet. Bake at 350° for 13 to 14 minutes.
In an ungreased 13 x 9 x2 inch baking dish, combine hash browns, beans, and carrots. Top with chicken. Combine remaining ingredients, pour over chicken and vegetables. Cover and bake at 375° for 50 minutes. Uncover, bake 25 to 30 minutes longer or until chicken is done.
Mix cracker crumbs and oleo. Spread in bottom of 9 x 13-inch pan. Beat egg whites, gradually adding sugar until stiff. Spread over cracker crumb layer. Bake at 400° for 10 minutes. Cool. Spread 1 can of lemon pudding on top of meringue. Top with Cool Whip. Cut into squares. Serves 10 to 12.
Preheat oven to 350°. Lightly oil baking sheet. In a small bowl, mix milk, vinegar, honey and molasses. In a large bowl, combine rye flour, whole wheat flour, wheat germ, oats, caraway seed, baking powder and baking soda. Add the milk mixture and combine well. Knead dough on a lightly floured work surface until slightly sticky, 2 to 3 minutes (if the dough remains very sticky, knead in a little flour). Shape dough into a round. Place on the prepared baking sheet. Bake until crusty and well browned, about 1 hour. Serve warm with Orange Honey Sauce.
Dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce and wine. Chill until mixture thickens slightly. Fold in nuts and turn into a 2-quart serving bowl or 9 x 12 x 2-inch dish. Chill until firm.
Cook flour, pineapple juice, butter, eggs and sugar until slightly thickened. Let cool slightly. Add pineapple and cheese. I use 1 1/2 quart Corning Ware bowl. Refrigerate. Will keep several days and is just as good then as when you first made it.