HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, nuts and melted oleo and press in 9 x 13 x 2-inch pan. Bake at 350° until light brown. Cool. Whip cream cheese, powdered sugar and 1 cup Cool Whip and spread over crust. Add milk according to pudding package directions. Spread vanilla mixture over cream cheese mixture. Spread chocolate mixture over vanilla mixture. Top with remaining Cool Whip. Refrigerate.
Beat eggs and buttermilk together and set aside. Mix all dry ingredients. Add chopped onions. Blend in buttermilk. Heat fat to 375°. Drop hush puppies a few tablespoons at a time into the fat. Fry about 2 to 3 minutes or until evenly browned. They will float to the surface when cooked. Drain on absorbent paper and serve at once.
Place chicken in large casserole dish over rice. Combine soups and water; add margarine and pour over chicken. Bake for 1 hour at 350°; stir after 30 minutes. Cook, uncovered.
Butter one side of the bread. Make a hole in bread. Place in pan. Crack egg inside of hole. Fry till egg is cooked. Salt and pepper to taste
Cut cheese roll into chunks and place in saucepan with soup. Heat slowly, stirring constantly until blended. Stir in sour cream with onion. Heat. Transfer to fondue pot. Garnish with sliced green onions. Makes 2 2/3 cups.
Shred cabbage. Melt butter in a large heavy skillet. Add cabbage. Cover and cook, stirring until tender. Add lemon juice, caraway seed, salt and pepper. Serves 6.
Put everything in blender. Blend well. Put in covered container and refrigerate. Will keep for one month. Makes little over 1 quart. Great with turkey, ham, all cold cuts and burgers.
Brown meat in oil. Add onions (both kinds), bamboo shoots, water chestnuts, mushrooms, broth and sugar. Cover and simmer 5 minutes. Blend cornstarch with 1 tablespoon water and the soy sauce. Add to mixture and simmer, stirring occasionally so it doesn't stick, until juice thickens.
Combine butter, 6 tablespoons brown sugar and the vanilla; beat until creamy. Beat in 1 egg. Sift flour, soda and 1/2 teaspoon salt together; stir into creamed mixture. Mix well. Spoon batter into 16 paper cup liners in muffin tins. Bake at 375° for 10 to 12 minutes. Beat remaining egg lightly. Add dash of salt and 1/2 cup packed brown sugar. Beat until thick. Stir in vanilla, chocolate bits and nuts. Spoon mixture over cupcakes; bake for 15 minutes longer.
Prepare brownie mix for cake-like brownies. Grease 2 (9-inch) round cake pans. Line with waxed paper, extending up sides of pans. Bake at 350° for 20 minutes or until tops spring back. Cool. In large bowl, mix milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 brownie layer on serving plate. Top with 1/2 each of the pudding mixture and strawberries. Repeat. Refrigerate leftovers. Serves 8 to 10.
Sift together dry ingredients. Add eggs, milk and shortening. Beat with egg beater until smooth, about 1 minute. Don't overbeat. Bake in greased 8-inch square pan or greased muffin pans. Bake at 425° for 20 to 25 minutes. Serves 9.
Place chicken and celery in a 9 x 13-inch baking dish. Pour broth and soup over this. Add salt and pepper. Mix softened margarine, flour and milk together and pour over chicken. Bake at 350° for 40 minutes or until crust is brown. Serves 6. (Copied.)
Combine brown sugar, vinegar, water and mustard. Stir until sugar is dissolved. Combine meats, crumbs, eggs and milk. Mix thoroughly. Form into small balls and place in a casserole. Pour brown sugar mixture over meat balls. Bake in slow oven (275°) for 1 1/2 hours. Baste frequently with sauce.
Cook raisins with water. Chop apples. Combine all ingredients. This will make 2 pies or 1 deep dish pie.
In a Dutch oven, over medium heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg, salt and pepper; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes or until vegetables are tender. Remove from heat and cool to room temperature. Puree in batches in blender or food processor. Return to kettle and heat through. Makes 4 servings.
Blend cheese, chili sauce, parsley, onion and Tabasco. Gradually stir in tuna. Beat until blended. Pack in mold and chill for at least 3 hours. Serve with Club crackers.
Blend first 6 ingredients in blender. Add oil, food coloring and celery seed slowly until it thickens. Refrigerate up to 2 weeks.
Preheat oven to 350°. Line two 15 1/2 x 10 1/2 x 1-inch jelly-roll pans with aluminum foil. Prepare cake following package directions. Divide batter into lined pans. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles. Bake at 350° for 15 minutes or until set. Invert cakes at once onto towels dusted with confectioners sugar. Remove foil carefully. Roll up each cake with towel jelly roll fashion. Cool completely. Unroll cakes. Spread about 1 cup blueberry pie filling to within 1-inch of edges on each cake. Re-roll and place seam-side down on serving plate. Dust with confectioners sugar.
Put Eagle Brand milk and water in top of double boiler; mix well. Milk will thicken as it heats up. Stir well as chocolate melts. Remove from heat. Add salt and vanilla, mixing well.
Wash and dry strawberries. Slice and layer into pie shell. Boil 1 cup water, then add the jello and cornstarch. Stir to dissolve completely. Let the jello mixture cool slightly, then pour over the strawberries. Place in the refrigerator; let the jello set. Cover the pie with Cool Whip.
Crust: Mix crumbs and butter together and place in large cake pan. Chill.
In a large skillet, over medium-high heat, cook broccoli, zucchini, pepper, onion and basil in margarine until vegetables are tender. Stir in tomatoes and mushrooms.
Bake cake mix according to directions. Cool completely. Cut off top of cake, about 1 to 1 1/2-inches. Scoop out a cavity around cake, saving the pieces. Dissolve jello with 1 cup hot water. Add frozen strawberries and pieces of cake. Set in refrigerator until slightly set. Then spoon into cake cavity. Replace top.
Sift the flour, cornstarch, baking powder and salt into a bowl. Stir in the Mazola; moisten with the water. Turn onto a floured board. Roll and use as desired.
Put all ingredients into a large mixing bowl. Stir until well mixed. Do not use mixer. Pour into ungreased 13 x 9-inch baking pan. Bake at 350° for 45 minutes.
Cook macaroni to desired doneness; drain and rinse in cool water. Combine all ingredients except cones in a small bowl; cover and refrigerate for 1 hour.
Cut off tips of wings and discard. Divide each wing in half. Melt margarine in large shallow pan. Mix flour, seed, salt and ginger in pie pan. Roll chicken pieces, one at a time, in margarine (let excess drop off). Roll in flour mixture to coat generally, then set aside on waxed paper until all are coated. Arrange in single layer in same pan. Bake in a 350° oven for 1 hour, until richly golden bottom. Slide pan under broiler for 3 to 5 minutes to brown.
Mix the box of pudding, but don't add quite as much milk, then add the remaining ingredients.
Drain pineapple and put in a bowl. Mix the Cool Whip, condensed milk and lemon juice in with the pineapple. Mix with an electric mixer. Crush nuts and fold in. Refrigerate. Eat! Eat! Eat!
Thaw deer in vinegar mixed in bowl of water for about 4 hours; rinse well. Cut away any white fatty film. Sprinkle meat with tenderizer and garlic salt on each side; flour and fry. As steak starts frying, sprinkle with salt and pepper to taste.
First Layer: Combine flour and margarine until crumbly. Add nuts. Spread in 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Cool.
Preheat oven to 350°. Butter bottom and sides of 8 x 8 x 2-inch pan or dish. Cut bread in small pieces and spread over bottom of pan. Sprinkle raisins over bread.
Bake cake according to directions in 9 x 13-inch pan. As soon as it comes out of the oven, poke holes all in cake with fork. While still hot, pour Eagle Brand milk over top.
Combine water and chocolate squares in 1-quart measure or 1-quart glass casserole. Cook with microwave energy, 3 to 4 minutes or until the chocolate melts. Stir well and blend in sugar and salt. Cook 1 1/2 minutes. Cool to room temperature. Fold in 1/2 cup whipped cream. Store in refrigerator. To serve, place one heaping tablespoon in each cup and fill with hot milk. Stir well. Makes 8 to 10 servings.
Meat Balls: Combine all ingredients; mix thoroughly. Form into small balls. Brown in small amount hot fat. Add meat balls to sauce. Cook over low heat for 20 minutes.
Heat oven to 400°. Brown ground beef, green pepper and onion; drain. Add chili sauce; simmer for 5 to 10 minutes or until heated through. Transfer this mixture to an 8-inch quart glass baking dish. Combine remaining ingredients, mixing just until dry ingredients are moistened. Spread evenly over meat mixture. Bake for 20 to 25 minutes or until corn bread top is a golden brown. Serves 6 to 8.
Pour margarine into bottom of 9 x 13-inch pan. Now add rest of ingredients, one by one, on top of each other. Sprinkle crumbs evenly over margarine and chopped nuts. Then chocolate pieces over nuts and coconut over chocolate. Pour milk over all. Bake at 350° for 25 minutes or until lightly browned on top. Allow to cool 15 minutes before cutting into finger length bars.
Line bottom of 9 x 13-inch pan with 1/2 of the cookies. Drizzle syrup over. Spread 1/2 of yogurt or ice cream. Drizzle syrup over. Add rest of cookies, then layer rest of yogurt or ice cream. Drizzle syrup again, then freeze. Spread Cool Whip just before serving.
In a heavy medium saucepan, combine milk, cinnamon, salt and nutmeg. Bring to boiling. Stir in uncooked rice. Cover and cook over low heat for 20 to 25 minutes or until most of the milk is absorbed. Stir occasionally (mixture may appear curdled.) Stir in chopped apples. Cool thoroughly. Fold whipped nondairy topping into the rice mixture. Spoon into 6 individual dessert dishes. Chill for at least 2 to 24 hours. If desired, sprinkle with additional ground nutmeg before serving.
Boil chicken with onion, bell pepper, pimentos and seasonings until tender. Remove chicken from broth; add spaghetti and cook until done. Drain. Add cheese; stir until melted. Debone chicken; add to spaghetti with soups and tomatoes. Pour into casserole dish. Bake at 350° until bubbly.
Soften butter. Add cocoa, then sugar; stir well. Add eggs. Beat well. Add vanilla, then add flour. Bake at 300° to 325° for 25 to 30 minutes.
Melt 3 tablespoons margarine in skillet; add mushrooms and saute until golden. Add green pepper and saute 3 minutes. Remove mushrooms and green pepper and set aside. Add remaining 1 tablespoon margarine in skillet; add onions and cook until golden. Drain pineapple, reserving syrup. Add pineapple syrup, carrots, basil, ginger, curry powder and brown sugar to onions in skillet and simmer 35 minutes or until carrots are tender. Add cooked mushrooms, green pepper, pineapple and water chestnuts and cook 5 minutes longer. Makes 10 to 12 servings.
Blend together water and powdered milk. Mix eggs, salt, vanilla and sugar together and stir into milk mixture. Add raisins and margarine. Mix bread into liquid until lightly moistened. Bake in well-greased 8 x 8 x 2-inch pan at 350° for 30 minutes or until lightly browned.
Heat beans; brown meat. In a 9 x 12-inch pan, spread beans on bottom, then meat; sprinkle taco seasoning over all. Layer onions, tomatoes, olives and sour cream. Cover with Cheddar cheese, then Monterey Jack cheese. Bake at 350° until cheese bubbles. Serve with taco sauce and extra sour cream, salsa and nacho chips.
Mix all ingredients together. Put in well-greased 9 x 13-inch baking dish. Bake at 350° for 30 to 45 minutes until done.
Combine cabbage, 7/8 cup sugar and onion. Heat the remaining ingredients to boiling. Pour the hot mixture over the cabbage mixture and mix well. Store in fruit jars in the refrigerator. The slaw gets better with age and remains crisp. Prepare this at least one day before serving.
Remove crust from bread and grate bread into fine crumbs, using coarse side of grater. There should be 2 cups crumbs. Spread out on flat pan to dry overnight. Mix the crumbs with the cheese, parsley, garlic, salt, and pepper. Dip each piece of chicken into melted butter, then into the crumb mixture. Be sure each piece is well coated. Arrange in open, shallow roasting pan. Put remaining butter over all and bake 1 hour, until fork-tender, in 350° oven. Do not turn, but baste frequently with pan drippings. Makes 4 to 6 servings.
In large bowl, mix all drained fruit and bananas. Fold in peach pie filling and chill.
Blend all ingredients. Bake in greased and floured Bundt pan at 325° for 60 to 65 minutes. Cool for 15 minutes before removing cake from pan.
Soak the gelatin in the cold water. Separate the egg whites from the yolks. Combine the beaten egg yolks with the brown sugar, spices, milk and pumpkin and cook over boiling water until custardy. Dissolve the gelatin in the hot custard. Cool until it begins to stiffen.
Separate wings and discard tips. Lightly flour and deep fry until golden brown. Drain. Heat butter, pepper sauce and garlic powder in small boiler until butter melts. Dip cooked wings in sauce and serve warm with plenty of water.
Melt 1/2 stick butter in pan. Chop medium onion and saute. Add 1 cup uncooked rice. Pour in a 1-quart casserole dish. Add beef bouillon soup and cook in covered dish at 350° for 1 hour. Do not stir.
Place thawed potatoes in 9 x 13-inch pan. Mix next 6 ingredients. Pour over potatoes. Sprinkle corn flakes on top and drizzle with margarine. Bake 45 minutes at 350°.
Spray 11 x 15-inch pan with nonstick cooking spray. Pour pie filling in bottom of pan and spread out over pan bottom. Pour dry cake mix over filling evenly. Pour melted butter over dry cake mix; then cover evenly with the pecans. Bake in 350° oven for 30 to 45 minutes.
Toast coconut on a cookie sheet in oven for about 7 minutes, stirring several times. Watch closely as it burns quickly.
Spread peanut butter between two Ritz crackers to make a sandwich cookie. Melt vanilla milk chips according to package directions. Once melted, remove from heat and dip peanut butter crackers into melted chips. Lay on wax paper until hardened. Yield: approximately 1 dozen.
Sift flour, sugar and salt together. Set aside. Boil the oil, water and cocoa together and pour over flour mixture and mix well. Pour into cake pans and bake at 325° for 40 minutes or until done. While cake is hot, pour frosting over top.
Mix sugar and cornstarch in saucepan. Gradually stir in water. Stir over medium heat until mixture thickens and boil 1 minute. Slowly stir half of hot mixture into slightly beaten egg yolks. Beat into remaining hot mixture. Boil 1 minute, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and lemon rind. Pour hot filling into baked pie shell. Cover with meringue. Bake 10 to 15 minutes at 350°.
Rub cottage cheese with the sugar into a paste. Add egg yolks and mix well. Mix flour and salt. Add milk and vanilla. Mix well. Beat egg whites until stiff. Fold into cheese mixture. Pour into 9-inch unbaked pie crust and bake slowly at 250° to 300° in preheated oven for 1 hour.
Mix sugar, eggs, Crisco oil, soda, cinnamon, vanilla and salt. Add flour, walnuts and apples. Bake 45 minutes at 350° in 13 x 9-inch pan.
Mix all ingredients and pour into buttered casserole dish. Bake at 350° for 45 minutes. Place marshmallows on top.
Melt butter in skillet; add onion and saute until tender. Add sliced squash, mix well, and spoon into a 1-quart casserole. Add hard-cooked eggs and cheese; sprinkle with corn chips. Place in 350° oven for 10 to 15 minutes or just until cheese is melted. Serve immediately. Yield: 4 servings.
Mix cornstarch and sugar together. Add rest of ingredients. Heat to dissolve sugar and salt. You may also add liquid smoke and 1 tablespoon Worcestershire sauce and a few dried onions, if desired.
Combine butter, brown sugar and cream. Bring to a boil over medium heat. Remove from heat and gradually stir in powdered sugar until mixture is of a velvety spreading consistency. Add vanilla, nuts and raisins.
Skin and chop tomatoes. Cook about 1 hour over medium heat. Add sliced lemons and sugar. Cook until thick in consistency. Skim occasionally. Delicious on toast or biscuits!
Bring milk to a boil. Add meal gradually, stirring constantly. Add salt and margarine. Stir until creamy. Cut off heat and add eggs. Pour into a buttered baking dish and bake at 425° for about 25 minutes. Serve while hot.
Place wings in glass baking dish. Combine ingredients and marinate at least 4 hours, turning wings at least once or twice. Remove wings from sauce. Place on cookie sheet and bake for 1 hour at 350°.
Melt margarine; add oil, marshmallows and melt over low heat. Mix with M & M's, nuts and popcorn. Put into greased tube pan and allow to set overnight.
Melt the butter in a skillet and cook the onion until just transparent. Add the crumbs and blend well. Mix with the crab meat, beaten eggs and seasonings. Add just enough cream to hold the mixture together. Shape into large flat cakes. Roll each cake in flour and fry in butter or oil until nicely brown and cooked through.
Mix together jello in boiling water. Add hot water and sugar to jello mixture. Add 7 cups cold water, pineapple juice and frozen orange juice. Mix all items together and put into ziploc freezer bags - put the empty ziploc bag into a large juice container to fill it. Let freeze overnight, or at least for 4-5 hours. Approximately 1 hour before serving, take out and start thawing. Put the mixture into a punch bowl and add 2 liters of Sprite per Ziploc bag.
Cut leek into 1-inch sections lengthwise to make it easy to clean. Put all ingredients into slow cooker. Set on low, cover and let it do its work. In microwave, put in 8-cup glass measure, cover tightly with plastic wrap and cook at 100° for 12 minutes.
Dissolve yeast in water and add sugar, salt and oil. Stir in flour. Knead for a few minutes until dough is no longer sticky. Cover and let rise. Split dough into two pieces. Spread dough on two well-greased pizza pans. (Greasing your hands well makes the dough easier to work with.) Let rise for a few minutes. Bake in preheated 425° oven for 10 minutes. Carefully slide the partially baked dough off the pan and onto the oven rack and bake 2 to 3 more minutes until lightly browned. The dough is now ready to put sauce, cheese, etc. on. You may freeze it with or without the toppings. When ready to use, preheat oven to 425° and bake about 10 minutes longer.
In frypan, heat Crisco. Coat chicken pieces in flour, salt and pepper; fry over medium heat for 20 minutes (10 minutes each side). Drain chicken.
Sift flour, baking powder and salt together. Beat egg whites stiff and set aside.
Cream all ingredients except cake mix. Add vanilla and cake mix. Heat oven to 350°. Roll into 1/2-inch balls and bake for 6 to 8 minutes.
Brown sausage in skillet, stirring until crumbly; drain. Layer croutons, sausage and cheese evenly in greased 9 x 13-inch baking dish. Beat eggs with 2 1/2 cups milk, dry mustard, salt and pepper in mixer bowl. Pour over layers. Chill, covered, overnight.
Brown and crumble sausage; drain fat. Layer the bread, sausage and cheese in greased 9 x 13-inch pan. In a large bowl, mix eggs, milk and mustard; pour over casserole. Refrigerate overnight. Bake at 325° for 1 hour or until set.
Blend and melt margarine and marshmallows on stove or microwave on High for 1 1/2 to 2 minutes until marshmallows are puffed. Add gelatin. Pour mixture over popcorn and form into balls.
Saute onion, bell pepper and green onion in butter. Add tomato sauce and Ro-Tel tomatoes. Simmer on low heat for 20 minutes. Add your meat; simmer for another 20 minutes.
Heat oven to 375°. Grease and flour jelly roll pan. Mix sugar, sour cream and eggs in large mixing bowl on low (scraping bowl occasionally) for 1 minute. Beat in bananas and vanilla on low for 30 seconds. Beat in flour, salt and baking soda on medium for 1 minute. Stir in nuts. Spread mixture into pan. Bake until light brown 20 to 25 minutes. Frost with Butter Frosting.
Mix turkey and noodles. Add pepper, cheese and eggs. Add white sauce. Bake at 325° for 30 minutes, covered. Remove cover; bake 30 minutes more.
Butte a deep baking dish, then put the ingredients into it in the following order: potatoes, ground beef, sliced onions, uncooked rice and tomatoes. Season each layer. Cover and bake for 2 1/2 hours at 300°.
Mix first 7 ingredients, then make meatballs about the size of walnuts. Cook until done in skillet or in oven. Place meatballs, green pepper and pineapple chunks in 9 x 13-inch casserole. Mix cornstarch, brown sugar, vinegar, soy sauce and syrup from pineapple. Boil 1 minute. Pour this mixture into pan with meatballs and bake until heated through.
Mash or cut artichoke hearts well. Mix in remaining ingredients. Place in casserole dish. Sprinkle with paprika. Bake at 350° for about 15 minutes or until hot and bubbly. Serve with Wheat Thins or Triscuits.
Cut up the peeled potatoes and carrots. Cook until soft. Drain water. Cut onion in rings. Separate and add to cooked carrots and potatoes. (May put in crock-pot.) Take the tomato soup and pour over other ingredients. Put in at least one can of water. Add more, if you like it thinner. Brown the hamburger and add to crock-pot. Let cook in crock-pot for 1 to 2 hours. Add desired seasonings.
Divide liquid in the pie shells. Then divide the crumbs on top (do not stir). Bake at 350° for 35 to 45 minutes.
Cream sugar and butter. Add remaining ingredients and mix. Pour into a bread pan and bake at 375° for 1 hour.
Mix bars with Cool Whip. Refrigerate. Next day, add apples. Chill 1 hour. Can add mandarin oranges. Very good and easy.
Cook egg, sugar and vinegar until it thickens. When cool, add to cream cheese and pepper, onion and carrots.
Blend all ingredients except carrots. Chop carrots and blend in blender with water. After completely blended, remove water and fold carrots in mixture for 2 minutes at medium speed. Put batter in greased 13 x 9-inch pan and bake at 350° for 55 minutes.
Brown ground beef. Drain. Add water, spaghetti sauce and salt. Bring to a boil. In a 2-quart baking dish, layer uncooked lasagna, hot sauce, Ricotta and Mozzarella. Repeat layers; end with sauce. Garnish with Mozzarella and Parmesan cheese. Cover with foil and bake at 375° for 1 hour. Let stand 5 to 10 minutes before cutting.
In bowl, whisk together vinegar, sugar and salt until sugar is dissolved. Add cucumber and toss until thoroughly coated. Season with pepper and garnish with dill. Cover salad with plastic wrap and refrigerate until ready to serve.
Mix pudding mix, milk and sour cream. Break half the cake into bite-size pieces; place in bottom of 13 x 9-inch pan. Spread half the pudding over the cake, then spread 1 can crushed pineapple over the pudding. Layer the other half of the cake pieces over that. Next, layer remaining pudding and the other can of pineapple. Spread the Cool Whip over the top.
Mix all ingredients and put into an ungreased shallow baking dish. Bake 60 to 70 minutes at 375°.
Grease a 1 1/2-quart casserole dish with oleo. Cook pasta and broccoli according to package instructions. Put into casserole dish and mix thoroughly with the mushroom soup. Top with Mozzarella cheese. Cover and bake for about 30 minutes at 350°. (I use slotted spoon to scoop out the broccoli.)
Empty Mead wine into coffee pot and add spice packet. Serve in Bola wine glass. Add cinnamon stick for garnish. Serve hot.
Preheat oven to 350°. Mix all ingredients. Pour into two greased 9-inch pie pans. Bake at 350° for 30 minutes or until browned.
Mix shortening, 1 1/2 cups sugar and eggs. Add flour, soda, salt and cream of tartar. Chill dough. Roll into balls the size of walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake until lightly browned, but still soft. Bake at 400° for 8 to 10 minutes.