HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, butter and 1/2 cup chopped pecans until moistened. Press evenly into bottom of a 9 x 13-inch pan. Bake in 350° oven for 15 minutes. Allow to cool. Toast remaining pecans and 2/3 cup coconut on baking sheet for about five minutes or until lightly browned, stirring occasionally. Beat cream cheese until very soft. Gradually add 1/2 cup milk and blend until smooth. Add remaining milk and pudding mix. Beat slowly until well blended, about 2 minutes. Pour in remaining coconut and pour immediately over crust. Spread whipped topping over pudding. Sprinkle with toasted pecans and coconut. Chill at least 2 hours before serving. Cut in rectangles. Makes 12 servings.
Put all ingredients in a glass jar. Seal lid tightly until oil and vinegar are well mixed, 15 to 20 minutes. Let sauce stand several hours. Shake well a few minutes before using.
Brown hamburger and onion. Drain. Mix soup to hamburger; place in casserole dish. Top with Tater Tots. Bake at 350° for 30 to 40 minutes until potatoes are brown. Serve hot with vegetables for complete dinner in less than 45 minutes.
Saute meat until no longer pink. (Sliced onions can be added, if desired.) Add tomatoes and tomato paste; let bubble. Add salt and pepper to taste. (Mushrooms can be added at this point.) Place in casserole in following order: a layer of cooked pasta; layer of meat sauce; layer of cheese, sliced. Repeat layers until all ingredients are used, ending with cheese. Place Pepperidge Farm stuffing on top and dot with butter. Bake at 350° for about 40 minutes, or until cheese bubbles. Serves 8.
Mix flour with sugar and soda. Stir butter to soften; add flour mixture, buttermilk, vanilla, eggs and chocolate. Beat 3 minutes at medium speed. Pour into 9-inch cake pans. Bake at 350° for 35 minutes.
Cut bread in half lengthwise, then into quarters. Top with cheese and broil until cheese melts. Shake on one or any combination of seasonings.
Boil the chicken until tender. Remove from bones and cut into bite size pieces. Saute onion and bell pepper in a little oil. Cook spaghetti in broth from chicken. When the spaghetti is done, add chicken, soups, onion, bell pepper and pimento; let simmer. Put in a large casserole dish. Add cheese and mix well. Cook at 350° until bubbly, about 30 minutes.
Slice cucumbers and onions into large jar. Mix all the other ingredients together to make a syrup. Do not boil. Pour over onions and cucumbers. Refrigerate for 5 days before tasting. Will keep in refrigerator for 9 months.
Cream Crisco, margarine and sugar. Add eggs, one at a time. Beat well after each addition. Add dry ingredients alternately with bananas and milk. Add vanilla. Pour into tube pan. Bake for 1 hour and 20 minutes in 325° oven.
Mix ingredients in 2-quart microwave bowl. Microwave on High 7 to 8 minutes, stirring twice. Ladle into hot jar.
Blend peppers and 1/2 cup vinegar in blender. Place in large saucepan. Add sugar and remainder of vinegar. Bring to boil. When you can't stir down the boil, remove from heat and let stand 5 minutes. Skim, then add Certo and food coloring. Stir until liquid starts to thicken. Pour into sterilized jars. Seal.
Place all ingredients in large bowl in order given, stirring well with large spoon. Do not beat. Pour into greased and floured 8 x 10-inch or 9 x 9-inch pan. Bake at 350° for 40 to 50 minutes. Serve warm or cold, plain or topped with whipped cream or orange butter frosting. Cake will keep for long time and may be frozen. Yield: 8 to 10 servings.
Stir together in mixing bowl the flour, sugar, salt and baking soda. Add pineapple, eggs, vanilla and 1 cup chopped pecans. Pour into 15 x 11 greased and floured sheet cake pan and bake at 350° for 30 to 40 minutes. Cool slightly and frost.
Cream first three ingredients. Add the next four ingredients. Roll into balls. Roll balls in mixture of the last two ingredients. Bake at 350° for 8 to 10 minutes. Makes 4 to 5 dozen. Let cool. Eat and enjoy.
Mix together broccoli and soup, then layer with slices of Velveeta cheese. Make stuffing as directed on package. Place stuffing on top of cheese then put another layer of cheese on top of stuffing. Bake for 1 hour at 325°.
Wash and separate cauliflower. Mix Ranch dressing, milk and sugar; set aside. Slice olives; chop onion, celery and green pepper. Combine all ingredients. Chill and serve.
Mix and sift first four ingredients. Make a well and add in order: oil, egg yolks, water, lemon rind and vanilla. Beat with spoon until smooth. Add cream of tartar to egg whites. Beat until whites form stiff peaks. Gently fold first mixture into whites until well blended. Put batter into ungreased tube pan (10 minutes). Bake at 325° for 70 to 75 minutes. Invert pan over bottle until cake is cool. Loosen sides of cake. Use with or without icing.
Melt chocolate chips and peanut butter. Pour over cereal. Mix in enough powdered sugar to coat all pieces without breaking up cereal. Store in refrigerator.
Melt white chocolate and mix in peanut butter. Spread in a foil-lined 9 x 12-inch pan. Melt milk chocolate; pour on top of the white chocolate and peanut butter mixture. Swirl through with a knife. Let air dry until ready to cut.
Cook noodles and drain. Mix together all ingredients with noodles and bake in a casserole dish. Bake at 350° about 45 minutes.
Sprinkle cabbage with salt and set aside for 30 minutes. Heat oil in skillet until very hot. Add the cabbage and stir-fry about 2 minutes. Remove and add Italian dressing. Serves 4.
Butter a large 9 x 13-inch cake pan. Shred fresh fillet of halibut or any fresh fish that you may have (salmon, trout, etc.) and layer into cake pan.
Cook down until very thick. Stir to keep from sticking. Pack into jars. Heat lids to seal. (Takes several hours.)
Cream sugar and margarine, then add the eggs. Blend the vanilla, buttermilk and baking soda together. Stir the baking powder into the flour. Alternately mix the buttermilk and flour mixtures into the creamed mixture.
Preheat oven to 375 degrees. Mix the graham cracker crumbs, sugar, and butter together and press into an even layer on the bottom and sides of an 10 inch springform pan. Sides do not need to be completely covered. Bake in the preheated oven until slightly toasted, about 5 minutes. Remove from the oven and cool. Reduce the oven temperature to 300 degrees. With an electric mixer or a wooden spoon, cream together the softened cream cheese and sugar. Add the lemon juice, vanilla and salt, then add the eggs one at a time, beating well after each addition. Pour the batter into the cooled crust and bake in the preheated oven until the center of the cake is no longer wobbly, about 1 1/2 hours. When the cake is cooked, turn off the oven, partially open the oven door, and let the cake cool for 2 hours before removing. The gradual reduction in temperature will help prevent cracking. Remove the cake from the oven and cool completely at room temperature. Run a sharp knife around the inside of the springform pan to loosen the cake, then remove the ring and transfer the cake to a serving plate. Serve plain or top with fresh fruit or pie filling.
In a large saucepan, mix pie filling and water. Add all remaining ingredients, except cream, and stir well. Bring to a boil over medium-high heat. Boil for 1 minute, stirring constantly. Cool to room temperature and add cream. Stir and refrigerate. Serve cold. Serves 6.
In skillet, saute onion in 1 teaspoon oil. Add sausage, cut in pieces. Brown sausage. Add tomatoes, tomato paste, salt and pepper. Simmer 20 to 30 minutes. Cook 1 package twist or shell macaroni according to directions. Serve sausage mixture over macaroni.
Cover a 9 x 15-inch cookie sheet with foil. Place single layer of crackers to cover cookie sheet. Melt butter in saucepan. Add brown sugar and boil for 3 minutes. While hot, pour over crackers. Bake at 400° for seven minutes. Watch closely. Do not burn. Remove from oven. Immediately spread chocolate chips over crackers, then top with nuts. Refrigerate for 1 hour. Remove from foil and break into pieces. Store in refrigerator.
Wrap sausage meat around hard-boiled eggs. Roll in flour, then egg yolk and bread crumbs. Cook in frying pan in about 1-inch cooking oil. You can also use a deep fryer.
Cook peppers in enough boiling water to cover for 5 minutes. Cut off tops and clean inside. Brown hamburger and onion; drain. Stir in salts, rice and 1 cup of tomato sauce. Heat through. Stuff each pepper with hamburger mixture. Stand upright in ungreased baking dish. Pour remaining sauce over peppers. Cover and cook in a 350° oven for 45 minutes. Uncover; sprinkle with cheese and bake 15 minutes more.
First, boil water, then add the rice. Cook the rice completely; drain any extra water and cover. Next, cut the bacon into small pieces. Fry the bacon until crisp, but be careful not to burn it. Drain most of the bacon grease out of the skillet. Add the bacon to the rice. Next, scramble the eggs and add them to the remaining grease. Then add them to the rice and bacon. Add salt, pepper and parsley. Mix all the ingredients together. Finally, add the soy sauce. Mix together well and serve.
Dip tomatoes in boiling water for 1 minute. Drain, peel and chill. Hollow out a large center and fill tomatoes with cole slaw. Chill until serving time and serve on a bed of freshly shredded lettuce. Serves 6.
Cook in heavy boiler until soft ball stage (except nuts). Beat until thick and loses gloss. Add nuts and pour on large platter. Cut when cool.
Spread cheese in a 9 x 13-inch pan; dot cheese with butter. Combine half and half, salt, pepper and mustard. Pour 1/2 of mixture over cheese. Add slightly beaten eggs. Pour other 1/2 over mixture. Set in refrigerator overnight. Bake at 325° for 40 minutes. Makes 4 to 6 servings.
Preheat oven to 350°. Cover cookie sheet with brown paper or foil. Beat egg whites, salt and vanilla until soft peaks form. Add sugar gradually until peaks are stiff and glossy and sugar is dissolved. Fold in chocolate chips and nuts. Drop by spoonfuls onto prepared cookie sheets. Place cookies in preheated oven. Turn heat off immediately. Bake overnight. "Do not open oven door." Cookies will "peel" from paper when done.
Preheat oven to 350°. Saute onion, garlic, mushrooms and pepper in large skillet sprayed with vegetable spray. Add beans, tomatoes and chili powder. Simmer 30 minutes. Spray 1 1/2-quart casserole dish with vegetable spray. Layer the tortillas, cheeses and sauce until all used. End with a layer of the sauce. Bake 15 to 18 minutes. Makes 6 servings.
Heat water, cottage cheese, honey and butter until warm. Combine liquid, 2 cups flour and remaining ingredients. Beat well. Gradually add remaining flour and knead well. Let rise to double size. Makes 2 loaves. Let rise again. Bake at 350° for 40 to 50 minutes. Brush with butter.
Microwave in a one quart glass container. Cook on high for 2 1/2 to 3 minutes until all is melted. Stir after each minute. Stir in vanilla and nuts. Spread into a buttered 1 1/2 quart dish. Takes quite a while to harden enough to cut smoothly. This never sugars.
Cook pasta shells according to pkg. directions; drain. Preheat oven to 350°. Spray bottom of 13x9x2 inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in ricotta, 1-3/4 cups mozzarella, 1/2 c. of the Parmesan and the parsley. Spread 1 c. sauce in bottom of baking dish. Fill cooked shells with ricotta mixture. Arrange filled shells in baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and parmesan. Bake, covered, until bubbly, about 45 minutes. Uncover and cook until top cheeses are brown. Let stand 5 minutes before serving. Yields: 6 servings.
Cook hamburger and onion together, then stir in soup, sauerkraut, rice, sugar, salt, caraway seed, basil and water. Bake at 350° for 30 minutes.
Mix sugar and margarine; add one egg at a time. Add coconut, flour and baking powder. Blend in pecans and coconut. Bake at 350° for 30 minutes. While cake is hot, pour marshmallow cream over cake and spread. Let stand for 15 minutes.
Melt butter and cheese. Cook broccoli and cauliflower by package directions. Pour half of the cheese mixture over the vegetables in a 9 x 13-inch pan. Crumble crackers over the vegetables and cheese. Cover completely. Pour the rest of the cheese mixture over the crackers. Bake, uncovered, in a 350° oven for 15 to 20 minutes.
Drop by 1/2 teaspoon on baking sheet. Bake at 350° for 10 to 12 minutes. Makes 9 1/2 dozen.
Soften cheese. Add mayonnaise and syrup. Mix. Add the marshmallows and drained pineapple. Fold in whipped cream and grapes. Put in a 9 x 13-inch pan and cover. Freeze until ready to cut and serve on a bed of lettuce.
Brown beef and drain. Add onions. Brown some more. Mix in noodles and all other ingredients (except reserving the extra 1/2 cup of cheese). Place mixture in casserole dish and top with the 1/2 cup cheese. Bake for about 45 minutes at 350°.
When the dough has thawed enough to tear apart, call the kids into the kitchen. Have them form small, 2-inch balls. When they finish, have them stick 2 to 3 slices of pepperoni in the center of each roll. (Make sure the pepperoni is well covered with dough.) Place rolls in greased muffin pans. When double, bake in a 350° oven for 15 minutes.
Coat chicken with flour; shake off excess. In large skillet, heat oil and butter until hot. Add chicken; saute over medium heat until browned and cooked through, about 20 to 25 minutes. Remove chicken to serving platter; keep warm. Drain off all but 1 tablespoon drippings. Add onion to skillet; saute until tender. Stir in vinegar and tomato paste. Bring to a boil, stirring constantly. Blend in cream; cook and stir until thickened, about 3 minutes. Stir in Worcestershire sauce and salt; heat until hot. Spoon over chicken. Yields 4 servings.
Make garlic butter according to your favorite recipe and instead of slicing the French bread into slices, cut the long way down the middle. Set on foil and spread with garlic butter. Bake in 400° oven until golden brown. Slice to serve.
Mix pumpkin, milk, sugar, eggs and cinnamon. Pour into a 9 x 13-inch Pyrex dish. Sprinkle 1 box yellow cake mix over pumpkin mixture. Sprinkle pecans over cake mix. Cover pecans with pieces of margarine. Bake at 350° for 45 minutes to 1 hour. Cool and top with cream cheese mixture (1/2 of Cool Whip, cream cheese and powdered sugar). Use rest of Cool Whip on each serving.
Melt butter. Pour over crushed crackers. Salt and pepper chicken, roll in crumbs. Bake at 350° for 1 hour.
Mix all ingredients. Drop onto baking sheet. Bake for 20 minutes at 400°.
Heat oven to 350°. Grease bottoms only of 2 (9 x 5 x 3-inch) pans. In large bowl, cream butter, sugar, vanilla and lemon extract. Add Egg Beaters. Add salt, cream of tartar and baking soda. Blend together jam and cottage cheese. Add to mixture. Add dry ingredients. Stir in nuts. Pour into pans and bake for 50 to 60 minutes.
Combine chocolate, peanut butter and margarine. Microwave 1 to 1 1/2 minutes until smooth. Stir in vanilla. Pour over cereal, then into a large bag with powdered sugar. Shake well. Lay on a pan to dry.
Cook cabbage 8 minutes. Fry bacon and remove from drippings. Add sugar and flour to bacon fat. Add water, vinegar, salt and pepper. Cook until thick. Add onion and heat thoroughly in sauce.
Drain liquid off vegetables and save for soups, etc. Marinate Vinegar and Oil Solution and pour over vegetable mixture. Allow to stand overnight in refrigerator until flavors are absorbed.
Brown ground beef. Add onion, celery and green pepper. Mix other ingredients together in small bowl; add to ground beef mixture. Simmer for 1 1/2 hours. Serve on hard roll buns or hamburger buns. Yields 12 servings.
Cook broccoli until done. Mix together with egg, soup, mayonnaise, onion and grated cheese. Put in a casserole dish. Melt margarine; mix with crackers. Put on top of casserole. Bake at 350° until brown.
Brown chicken in melted fat. Add all ingredients except soy sauce and bean sprouts. Cover and simmer for 40 minutes. Add soy sauce and bean sprouts and heat thoroughly. Thicken with 4 tablespoons of cornstarch, mixed in 1/2 cup cold water. Stir this into hot mixture until smooth and thickened. Serve over noodles.
Melt butter in Pyrex bowl in skillet containing hot, not boiling, water. Beat egg, lemon juice, salt and cayenne. Add to butter. Stir until thickens. If too thick, add a little hot water from skillet. Double or triple as needed.
Mix all ingredients together. Place in pie crust. Keep in refrigerator. Ready to eat in 1 hour.
Cook pasta; drain. Rinse with cold water; drain again. For pasta crust, in large mixing bowl, combine egg, milk and Parmesan cheese. Stir in pasta. Spread mixture evenly in greased 12-inch pizza pan. Bake at 350° for 20 minutes.
In large bowl, stir together first 5 ingredients. Add potatoes, onions, celery seed and pickle. Toss to coat well. Sprinkle parsley over top and sliced hard-boiled eggs (optional). Cover and chill 4 hours.
Preheat oven to 350°. Grease a medium casserole dish or medium glass baking dish with butter.
Brown pork chops on all sides. In shallow dish, mix rice, water, salt, pepper, onion and undiluted soup. Arrange chops in dish and cover with foil. Bake at 350° for 45 minutes to 1 hour.
Bone and cut up chicken. Cut tortillas into 1-inch strips. Mix soups, milk, chilies and onion. Grease 13 x 9-inch casserole pan. Add 2 to 3 tablespoons water or chicken broth to bottom of casserole. Place 1/2 tortillas in pan, 1/2 chicken and 1/3 sauce. Repeat, ending with the remaining 2/3 sauce. Cover with grated cheese. Refrigerate overnight. Bake at 300° for 1 to 2 hours uncovered until brown and bubbly. Serves 8. Great dish to double and freeze one for later!
Spread stuffing mix in bottom of 1 (8 x 8-inch) casserole dish. Reserve some stuffing mix for later. Add oleo and broth (enough to moisten stuffing). Add a layer of chicken over stuffing mix, then spread cream of chicken soup over chicken. Now add another layer of chicken, then cover this layer with cream of celery soup.
Mix sugar, Crisco and salt with hot water. Set yeast aside in cup of warm water. When yeast is ready, mix with eggs and pour into sugar and Crisco, then mix in flour and put in refrigerator at least 1 hour. Afterward, take out and let rise and bake.
Melt shortening in large saucepan over low heat. Remove from heat. Stir in cocoa and sugar. Add eggs, one at a time, beating well after each one. Add vanilla, flour, baking powder and and salt. Beat well. Add 1 cup chopped nuts (if desired). Turn into greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Cool and cut into squares.
Sift together flour, baking powder, salt and sugar. Blend milk and egg. Add to dry ingredients. Stir in corn and drop from a tablespoon into deep, hot oil until golden brown. Drain on paper towel.
Cook carrots and drain. Cook rest of ingredients together until thickened. Pour over carrots. Stir and serve.
Prepare noodles according to package. Mix all ingredients together. Chill for several hours. Makes approximately 5 cups.
Cream margarine and sugars until fluffy. Beat in eggs and vanilla. Add the zucchini. Slowly mix in the flour and baking powder. Fold in the coconut and walnuts until well blended. Spread in a greased 9 x 15 x 1-inch jelly roll pan. Bake for 30 minutes, or until done. Frost when cool.
Pour boiling water over oatmeal and butter. Let stand 10 to 20 minutes. Add remaining cake ingredients and stir gently. Do not use mixer. Pour into buttered pan and bake 35 minutes in a 350° oven.
Spray an 11 3/4 x 9 3/8 x 2 1/2-inch foil pan with a nonstick spray. Line bottom and sides with crust. Preheat oven to 400°.
Heat water to boiling. Add grape jello. Stir to dissolve. Remove from heat. Add pie filling and pineapple. Stir to blend. Pour into a rectangular glass dish. Cover and chill until firm. Finish with topping.
Beat cream cheese and your choice of preserves in small bowl on medium speed until fluffy. Makes 1 1/4 cups spread.
Mix the first 3 ingredients like pie crust (pea size chunks). Divide dough in half. Pat dough with hands to form 2 long (12 x 3-inch) strips on cookie sheet 3-inches apart. Mix butter and water in saucepan; bring to rolling boil. Add flavoring; remove from heat. Add at once the flour and salt. Stir quickly to form dough. When smooth, add eggs, stirring constantly. Beat until smooth and velvety. Spread half of mixture over each. Bake at 350° for 1 hour. Makes 2 (12-inch) loaves. Cool.
Combine flour and sugar; set aside. Heat together in saucepan the cocoa, butter and Coke to boiling. Pour over flour and sugar mixture. Add remaining ingredients and mix well. Pour in 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. Frost while hot.
Mix all ingredients together and pour into two loaf pans. Bake at 350° for 30 to 40 minutes.
Combine baking mix, yeast and sugar in bowl. Add egg and water, mixing well. Spoon into greased muffin cups. Bake for 15 minutes at 400°. Batter can be stored in covered container for up to one week in refrigerator.
Boil chicken breast; mix soup, sour cream and sherry. Place in casserole dish and pour soup mix over it. Crush Ritz crackers, blend with butter and sprinkle with poppy seed. Bake at 375° for 30 minutes.
Mix all ingredients; put in 6 x 10-inch flat casserole. Melt butter (2 tablespoons). Add 3/4 cup croutons; spread over broccoli. Bake at 350° for 30 minutes.
Cook beef and onion in large skillet until lightly browned. Add salt, water and tomatoes; cover and simmer 10 minutes. Mix in noodles and vegetables. Bring to a boil; reduce heat. Cover and simmer 25 minutes, stirring often. Sprinkle with cheese.
In double boiler, mix 1/3 cup milk and caramels until well melted. In bowl, mix cake mix, butter, 1/3 cup milk and nuts. Press 1/2 dough in greased 11 x 9-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips on top and spread caramel mixture. Crumble rest of batter on top. Bake an additional 15 to 18 minutes. Cool completely (refrigerate) before cutting into bars.
Beat cream cheese; add sugar and beat until light and feathery. Add eggs, one at a time, beating well after each one. Beat in vanilla and sour cream.
Mix together brown sugar, shortening, eggs, nutmeg and cinnamon. Add remaining ingredients; mix all well. Bake at 350° until browned.
Combine first 6 ingredients in a salad bowl. Add enough water to salad dressing to make 1/3 cup, mixing well. Pour over salad and toss.
Mix all ingredients in a saucepan over low heat. Heat to boil. Remove from heat and let stand at room temperature until cool. Store, covered, in refrigerator. Use over ribs, pork chops or chicken. Makes 7 cups.
Mix margarine, milk and flour; pour in baking dish. Do not stir. In another bowl, mix remaining ingredients. Pour in baking dish on top of milk mixture. Bake for 45 minutes at 350°.
Melt butter in a 13 x 9 x 2-inch pan. Add water; sprinkle brown sugar evenly in pan. Arrange nuts and coconut in sugar mixture. Prepare cake mix as directed on package. Pour cake batter over mixture in pan. Bake in a 350° oven for 40 minutes. Let stand 5 minutes and turn upside down onto cookie sheet. Serve with whipped cream.
Boil chicken wings. Remove from pan; cool. Put flour into a flat bowl separately. Put broth into another bowl. Put cracker crumbs into a 3rd bowl. Dip wings into flour first, then into broth, then into cracker crumbs. Put into deep fryer just enough to give a good crust.
Put ranch dressing in bottom of a large container. Add the remainder of ingredients (except crackers) and mix well. Add crackers, gently toss to coat. Refrigerate.
Gently combine liquid and thawed ingredients. While facing north and standing upright, add banana slices. While sitting with knife in hand, add orange slices. Grip firmly a large spoon and stir briskly all ingredients in a large punch bowl or small wash tub. Serve while still swirling. If swirling stops, well, stir it again!
Brown meat; drain. Stir in 1/2 cup salsa and 1 cup cheese. Spread 1 cup salsa in 13 x 9-inch baking dish. Place 1/4 cup meat mixture down center of each tortilla; roll up. Place tortillas, seam-side down on salsa. Top with remaining 1/2 cup salsa and 1 cup cheese. Bake at 350° for 20 to 25 minutes or until thoroughly heated. When served, top with shredded lettuce and diced tomatoes.