HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a large punch bowl (6 to 8-quart). Spoon in sherbet balls. Stir and enjoy! Should be made a half to 1 hour before company arrives. Improves upon standing. This punch was served at the Art Auction.
Place salmon fillets, skin sides down, in 9 x 13 pan, sprayed with no stick cooking spray. Mix remaining ingredients until blended; spoon over salmon. Bake at 375° for 20 to 25 minutes.
Combine cocoa and hot water. Stir to dissolve completely. Add to creamed shortening, sugar and eggs, alternately with dry ingredients that have been sifted. Bake in 2 round (8-inch) layer or square cake pans. Bake at 350° for 30 to 35 minutes for layers. Bake 45 to 55 minutes for square cake pan. Bake approximately 20 to 25 minutes or until toothpick comes out clean for 24 cupcakes in muffin paper cupcake pan.
Mix first 4 ingredients in the order given. Divide into 3 layers and bake in greased and floured pans at 325° until done; cool.
Spread 8 cups chopped rhubarb evenly in a 9 x 13-inch greased pan. Cream the butter, 1 1/2 cups of the sugar, flour, salt and baking powder alternately with 1/2 cup of the milk. Spread mixture over rhubarb. Combine remaining sugar (1 1/2 cups) and cornstarch. Sprinkle evenly over batter. Pour 1 cup boiling water evenly over all. Bake for 1 hour at 375°.
Heat 2 tablespoons oil in a large skillet. Add potatoes and onion. Cook until brown, turning often. In a large bowl, mix bread, eggs and spices. Add to potato mixture. Cook until eggs are done, about 5 minutes. If company arrives unexpectedly, just add more bread and eggs. Serves 6 people.
Mix together in a crock-pot for 1 hour on high. Turn down to low for 3 more hours. Serve hot and enjoy.
Place cod in a large skillet and pour 1/2 cup water over. Cover and simmer for 5 minutes. Remove fish. In a separate skillet, heat oil and saute onions, garlic and carrots until onion is transparent. Pour fish cooking water over; add herbs, cover and simmer for 15 minutes. When carrots are barely tender, gently place fish on top of vegetables; heat through. Taste and season with a little salt and tamari, as desired. Serve with brown rice.
Mix everything together raw in a roaster. Bake at 250° to 300°.
Mix well and pour into 9-inch pie crust. Bake at 450° for 10 minutes, then at 325° about 25 minutes or until light brown.
Heat caramels and milk until melted. Add pecans to melted caramels. Drop by tablespoons onto greased or buttered cookie sheets. Freeze overnight.
Mix all ingredients except 1 cup pecans. Shape into a ball and chill. Roll in remaining pecans.
Line a pie plate with pastry. Do not prick shell. Bake shell at 400° for 5 to 7 minutes. In a small skillet, cook pepperoni, green pepper, onion and mushrooms in margarine until tender. Stir in herbs.
Mix all ingredients together and pour into 10-inch pan. Bake at 350° for 45 minutes.
Put water, sugar, Kool Aid and ice cubes in electric blender on high speed. Gradually add more ice cubes and a little water until the amount reaches the top of the blender to make 5 cups. Alternate adding ice and water, pushing cubes to bottom to ensure they are getting crushed.
Mix corn, beans, onion and peppers with the Vinaigrette (can be done one day in advance). Before serving, add chopped cilantro and decorate with tomatoes.
Heat oven to 250°. Mix cereal, pretzels and nuts in oblong pan, 13 x 9 x 2-inch. Blend butter and seasonings. Pour over cereal mixture and mix well. Bake 30 minutes, stirring gently after 15 minutes. Makes about 7 cups.
Butter all bread slices. Cut bread in 1-inch cubes. Spread in bottom of buttered pan (9 x 13-inch). Mix remaining ingredients and pour over bread cubes. Refrigerate overnight. Bake 1 hour at 325°.
In a sprayed baking dish (9 x 13), place chicken. Put sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325° for 1 1/2 hours or until done. Sprinkle with parsley. Serve hot.
Cream margarine, sugar and honey with electric mixer until fluffy, then beat in egg, vanilla and cinnamon, then add flour, soda and peanuts. Roll, then cut with cutter. Bake at 375° until done. Makes 16 servings. One serving equals 3 cookies. Three cookies equals 119 calories.
Cream margarine with sugar and well beaten eggs. Add flour with baking powder alternately with sour cream into which you have added baking soda. Also, add ground oranges. Drop by tablespoons (a goodly amount of dough) an bake at 400° for 15 to 20 minutes.
Brown garlic and onion. Saute meat in oil. Add tomatoes, thyme, salt and bay leaf. Simmer 10 minutes. Add remaining ingredients and simmer until meat is cooked, approximately 20 minutes.
Cream butter; cream in sugar, then cream in vanilla. Add salt to flour and mix well. Add flour mixture to butter mixture; mix slowly. Add nuts and chill 1 hour. Form chilled dough into "fingers" (about size of ring finger). Bake at 400° for 10 to 12 minutes. Will not be browned. Roll in lots of powdered sugar while still warm, several times until cooled.
Grease cake pan. Butter all bread, one side, and cut in cubes. Put half the cubes in a 9 x 12-inch pan. Sprinkle on half the cheese. Repeat. Beat all other ingredients with fork and pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 350° for one hour. Can add any meat. Pre-fry bacon or bulk sausage.
Mix yeast, 1 teaspoon sugar and lukewarm water in measuring cup. Mix 1/4 cup sugar, salt, oil and boiling water in large mixing bowl. Add 1 egg and yeast mixture. Stir in 3 cups flour, add more if needed. Cover bowl with plastic wrap and let rise. Make into rolls, let rise again. Bake at 450° until brown. Make 24 rolls or 2 loaves bread.
Dissolve jello in 1 cup boiling water. Add enough water to pineapple juice to make 1 1/2 cups. Add to jello; set aside and let cool. When jello starts to thicken, add crushed pineapple, orange pieces, cranberry sauce and walnuts. Turn into mold and chill. This will keep nicely for several weeks.
Simmer chicken in salted water; cook broccoli. Place broccoli in bottom of buttered 2-quart casserole dish. Cut chicken into smaller pieces; place on top of broccoli. Mix sauce with all remaining ingredients, except bread crumbs; pour on top of layered broccoli and chicken. Top with bread crumb mixture. Bake at 350° for 25 to 30 minutes, uncovered.
1st Layer: Mix Jell-O and hot water. Add cold water and pineapple; put all together in 9 x 13-inch pan.
Put peaches in bottom of 1 1/2 or 2 qt baking dish, piling peaches higher in the middle of the dish.
Cook potatoes, celery, onion and salt in 2 cups water about 20 minutes or until potatoes are tender. Stir in remaining ingredients. Cook until soup is hot and thickened.
Preheat oven to 350°. Mix flour, oats, brown sugar and oleo (this will be crumbly). Save 1/2 cup of this. Press remaining mix into 9 x 13-inch pan. Cook for 10 minutes.
Mix all ingredients except vanilla. Stir and bring to boil. Boil 1 minute. Let cool. Add vanilla. Put into tray or forms and freeze.
Mix oatmeal, All Bran, flour, baking powder, soda, cinnamon, Sweet 'N Low and nuts in a large bowl. In separate bowl, mix remaining ingredients. Combine banana mixture with oatmeal mixture and mix just enough to blend together. Batter will be thick. Pour into 9 x 13-inch pan that has been lightly greased (I use Pam spray) or spoon into muffin tins. Bake at 350° for 35 to 40 minutes. Recipe is fat free, sugar free and cholesterol free. Great for diabetics!
Place bread foil on cookie sheet. Slice 16 slices; place triangles of cheese in slices until gone. Cream mixture; slice bacon into tiny strips. Place on top. Bake at 400° for 20 minutes.
Saute onions in butter. Add other ingredients including enough broth to make it the right consistency. Simmer 30 minutes.
Fry sausage until brown. Drain off fat. Separate the crescent rolls and place pieces into ungreased pizza pan, putting points toward center. Push up edges to form crust. Spoon sausage over crust. Sprinkle potatoes on top. Cover with shredded cheese. In bowl, beat together eggs, salt, pepper and milk. Pour over crust and sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Combine jello with water in large bowl; stir well. Fold in strawberries with juice, drained pineapple, bananas and nuts. Put 1/2 of mixture in a 12 x 8-inch dish. Refrigerate until firm; spread with sour cream and pour rest of mixture on top of that. Let set until firm.
Cream sugar and butter. Add well-beaten eggs and nuts last. Pour into unbaked pie crust. Bake 10 minutes at 350°. Turn oven to 325° and bake 35 minutes.
Combine ingredients, mixing at medium speed on electric mixer until well blended. Serve over fruit. Makes about 1 1/2 cups.
Cut tomato wedges, cube meat, cut pepperoncini in half and cube cheese. Put all ingredients together in Tupperware bowl. Pour the dressing over. Add the grated Romano cheese and black olives. Mix everything together so dressing coats it all. Cover and refrigerate until ready to use.
Put meat and water in covered pot with chopped onions. Let cook until tender, then add chili powder, paprika, cumin, red pepper, salt and garlic. Let cook 5 minutes, then turn the heat down and add flour. Let cook 5 minutes longer, then place in pan to mold. The chili must be hard to cut in blocks.
After cooking spinach, drain and reserve liquid. Melt butter; add flour, then onion. Add evaporated milk and some liquid slowly. Stir constantly until smooth and thick; add seasoning. Cut up cheese and melt. After melted, add spinach; put into casserole and cover with buttered bread crumbs. Improves taste by making a day ahead. Can be frozen.
Mix together. Take out 1 cup of crumbs and set aside. With the remaining mix, add sour milk (1 tablespoon vinegar to 1 cup milk to sour) and soda. Bake at 350° a little longer than a 1/2 hour.
Cook noodles according to package directions. Drain thoroughly. Mix butter and cheese and cream together. Pour over noodles and mix gently. Serve immediately. Serves 4.
Melt margarine or butter. Mix the eggs into butter. Mix well. Add all other ingredients. Bake at 350° for 45 minutes or until done in a greased 9 x 13-inch pan.
Mix shortening, sugar and egg well. Stir in pineapple. Measure flour. Blend flour, soda and nutmeg; stir in. Mix in nuts. Chill 1 hour. Heat oven to 400°. Drop rounded teaspoonfuls 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when lightly touched. Makes 5 dozen.
Soak tomatoes in water and lime for 24 hours. Wash good. Soak washed tomatoes in cold ice water 4 hours. Tie spices in little bag and put in with sugar and vinegar and bring to a boil. Pour over drained tomatoes and let stand overnight. Bring to boil and boil for 1 hour. Put in hot jars and seal.
Boil the last 3 ingredients in a deep pan for 5 minutes; add apples, turning often. Lift apples from pan. Place in baking dish; pour liquid over apples. Let cool. Stuff apples with cream cheese and nuts. This is a beautiful Christmas dish!!
Mix all in mixer. Cook in 4 layers for 15 minutes at 350°.
Preheat oven to 350°. In large bowl, combine flour, sugar, oil, eggs, vanilla, soda, cinnamon and salt; mix well. Stir in cherry pie filling, chocolate chips and nuts. Pour into tube pan which removes from pan. Sprinkle confectioners sugar, if desired.
Heat milk; add to bread crumbs. Add all other ingredients. Bake at 350° in greased casserole or loaf pan 45 minutes to 1 hour.
In a large bowl, break lettuce; top with cauliflower and layer onion in thin slices with crisp bacon pieces. I also use chopped fresh broccoli and thawed frozen peas. Combine mayonnaise and sugar and spread over bacon; try to seal vegetables below. Do not stir. Cover and refrigerate for 24 hours. Just before serving, add Parmesan cheese and toss. Serves 5 to 6 with the added vegetables.
Preheat oven to 325°. Grate cheese and mix with chilis. Turn into buttered casserole (I use 12 x 8 x 2-inch). Beat egg whites until stiff. In small bowl, combine yolks, milk, flour, salt and pepper. Fold in egg whites. Pour mix over cheese and "ooze" into cheese. Bake 30 minutes. Arrange tomato slices on top (thin slices). Bake 30 minutes longer. Serves 8.
Grease and flour a tube or Bundt pan. Mix all ingredients together. Pour into pan. Bake 2 hours at 275°.
Combine beef, egg and seasoning; mix well. Shape into small balls and brown in skillet. Keep warm until ready to use.
Cook bacon crisp; drain and crumble. Combine oil, vinegar, sugar, salt and catsup; mix in blender or shake in bottle. Combine bacon and remaining ingredients; toss with dressing. Yield: 12 servings.
In a large saucepot or Dutch oven, cook the ground beef, onions and garlic until beef is brown and onions are tender (about 5 minutes). Stir frequently. Drain off excess fat. Stir in undrained tomatoes, tomato paste, 1 tablespoon salt, basil, sugar and chili powder. Heat to boiling. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.
Mix together first 4 ingredients. Add boiling water colored with choice of food coloring. Mix well. Knead until smooth.
Stir together the crumbs, sugar, cocoa and butter. Press on bottom and 1 inch up side of 9-inch spring-form pan.
Combine all ingredients in a mixing bowl, ending with flour. Bake at 350° for 10 minutes. (Spoon by teaspoons onto cookie sheet.)
Drain juice from pears and heat in microwave for 2 minutes. Mix hot pear juice with lime Jell-O and mix with a mixer. Set in refrigerator to cool and thicken. Smash pears with a fork. Add pears, cream cheese, Cool Whip, cottage cheese and pecans to the lime Jell-O. Refrigerate.
Melt butter in casserole dish. Add rest of ingredients. Bake at 350° for 40 minutes.
Mix together and place strips of bacon on top. Bake 1 1/2 to 2 hours at 350°.
Cream together the shortening, brown sugar and white sugar. Add eggs and vanilla; beat well. Sift together flour, salt and soda. Add together with oatmeal and nuts.
Sift flour and next 4 ingredients and sift again. Set aside. Combine oil and sugar. Add eggs, one at a time and beat well after each egg. Add dry ingredients slowly. Blend well. Add carrots and nuts. Blend well. Pour into a well-greased 9 x 13-inch pan or three well-greased 8-inch cake pans. Bake at 350° for 35 to 40 minutes. Frost when cake has cooled.
Drain pineapple, reserving juice. In medium saucepan, combine brown sugar, cornstarch and ginger; mix well. Add combined pineapple juice, water, 1/4 cup pineapple and margarine; mix well. Bring to a boil over medium-high heat; reduce heat. Simmer about 1 minute, stirring frequently or until sauce is thickened and clear. Set aside. Heat oven to 400°. Lightly spray rack of 13 x 9-inch baking pan with vegetable oil cooking spray or oil lightly. Combine turkey, oat bran, yogurt, water chestnuts, onions, soy sauce, egg white, ginger, salt and remaining pineapple; mix well. Shape into 1-inch balls. Place on prepared rack. Bake 20 to 25 minutes or until golden brown. Serve with pineapple sauce.
Combine all soups, water, corn, green beans, tomatoes, chilies and seasoning mix in Dutch oven on medium-high heat. Bring mixture to a boil. Reduce heat; simmer 10 minutes. Stir in tortilla strips and cheese. Continue to cook until tortilla strips are softened and cheese is melted.
Preheat oven to 350°. Bake first 6 ingredients in a deep casserole dish for 2 1/2 hours. Put dumplings on top. Bake 20 minutes more. Makes 4 to 5 servings.
Whip cream cheese and sugar until smooth. Add peanut butter; blend well. Mix in Cool Whip. Blend well then spoon all into graham cracker crust. Chill.
Combine dry ingredients and nuts. Beat eggs slightly. Add sugar, oil and vanilla. Beat until creamy. Add zucchini and pineapple. Combine with dry ingredients. Bake in loaf pans at 350° for 45 minutes to 1 hour. Cool 10 minutes before removing from pans.
Heat oven to 400 F. Grease 8 x 8 dish. Cook ground beef and onion until beef is brown, drain. Stir in seasoning mix; spoon into dish. Beat bisquick, milk and eggs with wire whisk until smooth, about 1 minute, pour into dish. Bake 25 minutes, top with sliced tomato and cheese, bake until cheese is melted, 2-4 minutes.
Preheat oven to 350°. Grease and flour two 9-inch cake pans. Combine Nesquik and food color; set aside. Cream together the sugar and Crisco, then add in the food color mixture. Add eggs and beat well. Blend in the salt, vanilla, vinegar and baking soda. Beat in buttermilk and flour, alternating between the two, ending with the flour. Bake for 30 minutes or until a pick in the center comes out clean. Frost when completely cool.
Spread croutons in buttered 9 x 13-inch pan. Cover with sausage and mushrooms. Mix eggs with milk and pour into pan. Top with cheese. Put in refrigerator overnight. Mix mushroom soup and milk. Pour over mixture. Bake at 350° for 60 minutes.
Cream butter; slowly add sugar, beating well at medium speed with electric mixer. Add eggs one at a time beating well after each addition. Add flour to creamed mixture alternately with milk, ending with flour. Mix until well blended. Fold in flavoring.
Place chicken, skin side down, in baking pan and pour remaining mixed ingredients over chicken. Turn at the end of 45 minutes. Bake 1-1/2 hours at 350 degrees, until done.
In a bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3 to 4 minutes longer on each side or until juices run clear. Yield: 6 servings.
Put green beans in casserole. Add chicken. Pour lemon juice over chicken. Add mushrooms. Mix in bowl the soups and Miracle Whip. Pour over all. Cover with croutons and melted butter. Top with 1/2 pound grated Cheddar cheese. Bake 40 minutes at 350°.
Mix zucchini, sugar, oil and cinnamon. Add eggs. Mix all dry ingredients together, then add to zucchini mixture. Add walnuts. Bake at 350° for 1 1/2 hours.
Cook chicken in oil over medium heat for 3 to 5 minutes or until tender. Remove from skillet. Add onions and peppers; saute 3 to 5 minutes. Return chicken to skillet. Stir in pesto sauce and cheese. Cook until thoroughly heated. Spoon onto tortillas, fold in half and serve immediately.
Brown meat, onions, celery and green pepper. Scald rice in boiling water for 10 minutes; rinse in cold water. Combine with meat mixture and add soups, water and soy sauce. Mixture will seem watery, but will thicken as it bakes. Bake 2 hours and 30 minutes at 350°. Omit scalding if using Minute rice. Yields 12 servings.
Mix all ingredients. Freeze part of it in an ice tray. Refrigerate the rest. Before serving, put cubes in punch bowl and add rest of mixture. Slice lemons and let float on top.
Cream together sugar, vanilla and butter in bathtub. Stir together flour and baking powder in a separate tub. Find a larger container perhaps an unused grain silo. Add cake flour to creamed mixture, alternately adding milk. Fold in egg whites. Pour into as many number 12 washtubs as you can find, making all layers about the same size. Cover washtubs and place in a building that will take 28 to 30 minutes to burn down. Remove from debris. Frost with relatively new rowboat oars. Serves everybody.
Salt and pepper cubed steak and saute in butter. Add garlic, onion and mushrooms and saute until done. Add sherry and red wine; simmer for about 20 to 30 minutes. Thicken with a flour paste.
Cut chicken in bite size pieces and saute in butter. Slice mushrooms and saute in butter. Cook artichoke hearts according to directions on package; chop. Boil noodles according to package directions and drain. Add all ingredients. Do not cook peas. Pour all ingredients in 9 x 13-inch pan. Sprinkle top with grated Parmesan cheese and grated Cheddar cheese. Bake in 350° oven for 25 to 30 minutes, until cheese melts.
Brown sausage and onion; add kidney beans and tomatoes. Add salt and cumin. Simmer 25 to 30 minutes. Near the end, add celery. For a milder taste, can add 1/2 cup rice and 3/4 cup water. Tastes better reheated.
Mix ingredients with spoon. Will be slightly lumpy. Pour 1/2 of the batter in greased Bundt or angel food cake pan. Then add 1/2 topping mix (1/2 cup sugar plus 2 teaspoons cinnamon; stir until blended). Pour remaining batter over topping, then add remaining topping. Swirl with knife. Bake at 350° for 1 hour or until when knife inserted in the middle, comes out clean.
Use large bowl, dissolve jello in 2 cups hot water. Add cheese, mayonnaise and nuts. Fold in Cool Whip; let chill to set.
Mix all ingredients together except eggs; add one egg at a time and beat well after each one. Bake at 350 degrees for 50 minutes.
Preheat oven to 350°. After baked potatoes have cooled enough to remove from skins, peel and cut into 1-inch cubes. Spread half the potatoes into a 13 x 9 pan. Salt and pepper to taste. Sprinkle with bacon pieces. Spread half of sour cream over potatoes. Sprinkle half the cheese over the sour cream. Spread remaining potatoes over the first layer. Salt and pepper to taste. Sprinkle with bacon pieces. Spread remaining sour cream. Sprinkle remaining cheese on top. Bake at 350° for about 20 minutes or until heated throughout. Serve hot.
Cut the shortening into the flour until pea size. Add the cold water, egg and vinegar. Add more water, if necessary, for right consistency. Makes four 1 crust or 2 double crust pies. Will freeze or will keep in refrigerator 2 to 3 weeks. Also good for sausage rolls.
Cream butter and sugar. Add vanilla, flour and nuts. Roll into small balls. Place on ungreased cookie sheet and bake 30 to 40 minutes at 300°. Roll in powdered sugar while hot, then again when cooled.
Bake cake as directed. Cool. Slice each layer in half. Bring milk and sugar to boil. Add coconut until thickens. Spread between layers. Heat a small amount of milk and Kisses. Stir until melted. Pour over cake.
Cook sugar, cornstarch and milk, cream or half and half until thick. Stir in butter or oleo and vanilla. Sprinkle with nutmeg or cinnamon. Pour in baked pie crust. Bake for 15 minutes at 375° or until starts to bubble.
Soften margarine. Blend all ingredients by hand. Form into fingers. Bake on cookie sheet at 300° for 30 to 45 minutes. Roll in powdered sugar while still hot.
Mix 2 cups flour, 1/3 cup sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat 2 minutes, scraping bowl often. Stir in enough flour to make dough easy to handle. Turn dough onto floured board and knead about 5 minutes until smooth. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours until double.
Sift dry ingredients; add currants. Mix eggs, buttermilk and melted butter, then gradually add to dry mixture. Spoon into greased bread loaf pan. Bake at 350° for 1 hour. Toothpick test for doneness.
Cream butter and brown sugar until light and fluffy. Add flour and nuts; blend until mixture resembles crumbs. Set aside 1 cup. Press remaining mixture into 10 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Combine sugar and cheese and beat until smooth. Add eggs, milk, lemon juice and vanilla; beat well. Spread over baked crust. Sprinkle reserved crumbs over top. Bake at 350° for 25 minutes. Cool and cut into bars. Chill.
Separate the white from the yolk of the eggs. Then mix yolks with liquid honey. (If honey is set and thick, stand jar on piece of wood in warm or hot water, until it liquifies). Cook on very low heat, stirring constantly, or preferably in a double boiler, until the mixture thickens like a custard. Remove from stove and cool. Whisk egg whites until stiff and fold into the mixture. Pour into either individual dishes or one dish and chill. It should be left for several hours before serving.
Heat oil in skillet. Add flour, stirring until smooth and tan in color. Add milk. Cook over medium heat, stirring constantly, until thickened. Season to taste.
Mix and freeze 24 hours. Serve 1 or 2 ice cream scoops in a glass and fill with 7-Up. Makes 1 gallon.
Mix all ingredients. Refrigerate in a covered bowl. Mix once a day for 3 days. On the 4th day, mix and form in rolls. Place on rack or broiler pan and bake at 175° for 8 hours. Turn once.