HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in layers in casserole, pour on soup mixture and top with buttered crumbs. Bake at 350° for 35 to 40 minutes. When baked, place sliced olives on top and garnish with parsley.
Stir together flour, baking powder, baking soda, salt and nutmeg in a mixing bowl; set aside. Beat margarine or butter in a large mixing bowl until softened. Add eggs and almond extract. Beat until well combined. Add flour mixture alternately with sour cream, beating just until combined. Spoon half of the batter into a greased and floured 10-inch tube pan. Spoon half of the cranberry sauce and half of the walnuts over the batter. Repeat layers with remaining batter, cranberry sauce and walnuts. Gently cut through the mixture with a knife to swirl. Bake in a 350° oven for 50 to 55 minutes or until the cake tests done. Cool on a wire rack for 20 minutes. Remove from pan. Serve warm. Makes 12 to 16 servings.
Mix butter, cream cheese and powdered sugar together well with mixer. In another bowl, mix together pudding, Cool Whip and milk. Combine both mixtures together. Grate up both packages of cookies. Put plastic wrap in bottom of a large flowerpot. Layer dirt (grated cookies) and filling. May also add 3 packages of gummy worms. Add plastic flowers on top. Refrigerate until ready to serve.
Melt butter and chocolate together. Beat the eggs. Add the sugar and stir until dissolved. Add chopped nuts mixed with flour. Stir in chocolate and butter mixture after it has cooled. Pour into greased and warmed pan. Spread mixture in pan and bake in 325° to 375° oven for approximately 45 minutes.
Mix all ingredients together and bake at 375° for 30 to 35 minutes. Cover with foil first half of baking the uncover and bake until turning brown.
Grind peppers; add to vinegar and sugar. Boil 3 minutes. Add pectin. Boil for 1 minute. Let set 5 minutes. Put in jars.
Bake pie shell until brown. Place whole strawberries in cool pie shell. Combine sugar, salt, cream of tartar and water; bring to boiling. Cook and stir until sugar dissolves. Place egg whites in small bowl of electric mixer. Pour boiling syrup until spreading consistency. Add vanilla. Pour over strawberries in pie shell.
Puree mushrooms, a small amount at a time, in blender with some of the chicken broth. Pour into a heavy saucepan. Add any remaining broth and the heavy cream. Season to taste with salt and freshly ground nutmeg. Bring to a boil over low heat; do not cook further. Serve immediately in heated soup mugs with garnish of parsley. Serves 6.
Mix all together very lightly. Cook all waffles; do not save leftover batter. It is alright to freeze cooked waffles, then heat in toaster later.
Place grapes on a wire rack (individually or in bunches). Beat egg whites just until frothy. Using a paint brush, brush the grapes with the egg whites. Drain. While grapes are wet with the egg whites, sprinkle with granulated sugar to create a frosted look. Allow to dry in a cool place. Do not refrigerate. Use the same day.
Prepare pudding according to package directions using skim milk. Stir in peaches; spoon mixture into six (6 ounce) dishes. Chill at least 1 hour. Just before serving arrange 4 cookie quarters in each dish; top each with 1/2 teaspoon preserves. Makes 6 servings; 151 calories; 399 mg. sodium; 1 gram fat per serving.
Dissolve Jell-O and sugar with water in a saucepan on top of the stove; let cool. Put peaches in a food processor; process for 1/2 minute. Add your milk and peaches to your Jell-O mixture. Prepare this ahead of time. Put in freezer; let get really cold. Add ice cream and ginger ale when ready to serve.
Sift together flour, salt, 3/4 cup sugar, baking powder and 1 1/2 tablespoons cocoa. Add milk, melted butter and vanilla. Mix together and place in a buttered baking dish.
Gently pull off eight leaves from cabbage. Simmer in 1 inch boiling water, covered, for 5 minutes. Drain and lay out for filling. Combine ground beef and pork. Saute in butter until brown. Add salt, pepper, onions, garlic and rice. Fill leaves with mixture, using 1/8 of it for each. Roll up each, folding ends to center. Secure with toothpicks. Place in a greased skillet. Add tomatoes, cover and place in 350° oven. Cook for about 45 minutes.
Beat eggs until light. Add sugar gradually until fluffy. Add buttermilk and molasses; mix well. Sift flour. Add salt, baking powder and soda. Add to egg mixture. Mix well. Add oatmeal, nuts and raisins. Bake in 2 greased loaf pans at 350° for 1 hour. Freezes well. Serve with cream cheese.
Combine ingredients. Bake in a casserole dish, covered, at 350° for 30 minutes.
Combine lettuce (wash and drain; same for bag of salad), peeled cucumbers (cut into small pieces), tomatoes (cut into small pieces) and black olives; refrigerate until ready to serve.
Mix cake mix, margarine, eggs and water. Bake cake according to mix directions.	Mix 2 cups of milk and 1 cup of sugar to a slow boil. Poke holes in cake and pour mixture over cake. Refrigerate overnight.	Top with Cool Whip and coconut. One cup chopped nuts is optional.
Bake cake in oblong pan. While still warm, spread on cream cheese. Let set a few minutes, then spread on drained pineapple. Top with Cool Whip and refrigerate.
Cut up tomatoes, celery and onions. Cook vegetables together until tender. Run through colander. Add sugar and salt. Heat, but not to boiling. Add oleo and flour; blend well and add to soup. Stir until all is dissolved. Put in jars and seal. Pressure 10 minutes at 5 pounds pressure. Or use water bath 15 or 20 minutes. Let cool and remove jars. Will keep well until all used up. Very tasty!
Mix taco seasoning and refried beans together. Season to taste with Tabasco sauce. Spread the mixture evenly on a platter. Spread the package of sour cream over the bean layer. Mix the chopped ingredients together (do not drain the chilies or olives) and spread the mixture evenly over the sour cream layer. Top with a large package of shredded cheese. Dip and eat with tortilla chips.
Cook lima beans and drain. Add onion, pimento, bell pepper and mushroom soup. Cook until all is tender. Stir in cheese. Add salt and pepper to taste. Pour into casserole dish. Melt butter and add bread crumbs. Place on top of bean mixture. Put into 400° oven for 25 minutes or until top is brown.
Stir chicken, bell pepper, cream cheese, and 1/2 c. salsa in saucepan on low heat until cream cheese is melted.
Whip sugar and cream together until stiff. Fold in cherries and nuts. Refrigerate.
Mix all by hand. Put in a greased 13 x 9-inch pan. Sprinkle top with 6 ounces of butterscotch bits. Bake at 350° for 55 minutes.
Mix condensed milk and lemon juice. Fold in cherries. Next, fold in pecans and Cool Whip. Pour into a pie plate which has been lined with vanilla wafers. Chill.
Bake at 350° 20 to 30 minutes until bubbles real good.
Preheat oven to 350°. Grease and flour a 10 x 15 inch jelly roll pan or a 9 x 13 inch pan. In large bowl, combine ingredients. By hand, stir until well blended. Pour into prepared pan.
Soak coconut in milk overnight. Combine other ingredients next day. Add coconut. Pour into 9-inch pie crust and bake at 225° until done.
Melt butter; add liquid, salt, pepper and cloves. Cook until thick. Add vinegar and sugar. Pour over cooked carrots and bake for 10 minutes. Take out cloves before serving.
Cook squash, carrot and onion together, drain. Mash squash, add sour cream and soup, salt and pepper. Sprinkle layer of bread crumbs into a 9 x 9-inch or 9 x 13-inch dish. Spoon mixture over crumbs and then top with crumbs. Dot with butter and bake at 350° for 30 to 45 minutes. Serves 6 to 8.
Wrap bacon around chestnut slices and secure with toothpick. Make sauce by mixing the catsup, sugar and vinegar together. Bake the chestnut slices for 30 minutes at 350°. Drain off excess drippings and pour the sauce over the chestnuts. Bake an additional 15 minutes.
Boil sugar and milk to form soft ball. Add dates. Take from fire. Add pecans, butter and vanilla. Beat until holds shape. Wrap in damp cloth. Slice when chilled.
Melt broken chocolate in double boiler over 1-inch hot (not boiling) water, stirring constantly. Remove from heat. Stir in marshmallows and walnuts. Pour into buttered 9 x 5-inch loaf pan. Chill until firm. Remove candy and cut into squares. Makes 18 pieces.
Cream butter and sugar. Add eggs, one at a time, beating well. Stir in pineapple. Put in bread mix. Put into a casserole dish. Place pecans on top. Bake at 350° for 1 hour.
Drain cherries reserving 1/2 cup liquid. Combine reserved juice, cherries, sugar & cornstarch in saucepan. Cook & stir over low heat until thickened. Add vanilla & stir.
Bring sugar and syrup to a boil. Add peanut butter and vanilla. Pour over the corn flakes. Drop from teaspoon onto waxed paper.
Cut fillets into serving size pieces. Melt margarine and brush one tablespoon over fish. Broil 5 to 8 minutes.
Combine melted chocolate with shortening and blend well. In another bowl, sift flour, salt and baking powder together. In another bowl, beat eggs and add sugar gradually, beating until very light. Add vanilla and chocolate mixture to egg mixture. Add dry ingredients, spread about 1/2-inch deep in greased paper-lined shallow pan. Bake at 350° for 30 minutes. Cut into squares.
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
Cream together 1 cup of the butter or margarine and egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well. Drop from teaspoon onto cookie sheet and bake at 375 degrees for 10 to 12 minutes. Sandwich cookies together with peanut butter frosting.
Combine softened cream cheese and mayonnaise. In a bowl mix crab cut in chunks, celery, onion, parsley and sliced olives. Add cream cheese and mayonnaise. Mix thoroughly.
In small saucepan, combine sugar and cornstarch. Stir in undrained pineapple and the lemon juice. Bring to boiling, stirring, over medium heat. Boil for one minute. Mixture will be thickened and translucent. Stir in food color. Let cool thoroughly before spreading over top of cooled cheesecake.
Cook beef and drain. Press beef into bottom of 8 x 8-inch pan. Spread soup evenly over top of meat. Arrange Tater Tots over soup. Bake at 350° for 1 hour and 15 minutes.
Dip meat in egg. Roll in mixture of Parmesan cheese and crumbs. Brown steak on both sides until golden. Place in shallow baking dish. In skillet, cook onion over low heat until soft. Stir in seasonings and tomato paste. Gradually add hot water, stirring constantly. Cook 5 minutes. Pour sauce over meat. Bake about 1 hour at 350°. Top with shredded Mozzarella cheese and bake until cheese melts through.
Combine dry ingredients. Add milk, molasses, oil and egg whites all at once, mixing just until dry ingredients are moistened. Stir in bananas. Bake in oven at 350° for 20 to 22 minutes. Makes 12 muffins.
Bring to boil the potatoes and onions; simmer until tender. Add the rest of the ingredients. Pour broth from salmon into stew. Simmer for 10 to 15 minutes.
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well after each addition. Stir in vanilla and other flavoring. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until cake tests done. Cool cake in pan for 10 to 15 minutes, then remove from pan and cool completely.
Put cooked rice that has been drained in colander and cold water run through it into bowl. Add pineapple and some of the juice (not all). Add whipped cream beaten stiff and cherries. Serve cold with nuts, chopped fine, sprinkled on top if desired.
Cook hamburger, onion and green pepper. Add tomatoes, water, chili powder, sugar, catsup and beans. Simmer 1 hour.
Put small amount of oil in bottom of 9-inch pan. Mix all ingredients. Pour mixture into pan. Top with mixture of cookie crumbs and cinnamon. Bake at 350° for about an hour. If top starts to brown, cover with foil until done.
Preheat oven to 350°. Mix in a dishpan in order given. Drop by ice cream scoop and flatten. Place about 6 to a cookie sheet. Bake for 12 minutes. Do not overbake. Recipe doesn't call for flour.
Preheat oven to 375°. Pound veal cutlets to 1/8-inch thick on cutting board with meat mallet. In a shallow dish, combine bread crumbs and Parmesan cheese and mix well. In another shallow dish, beat egg and water. Dip veal into egg mixture, then coat with bread crumb mixture. In shallow nonstick skillet over medium-high heat, in hot oil, brown veal. In a shallow 2-quart baking dish, arrange cutlets and pour sauce over veal. Sprinkle Mozzarella cheese and oregano over veal. Bake 20 to 30 minutes or until bubbly. Makes 4 servings.
Preheat oven to 450°. Grease bread pan or muffin pan lightly. Sift meal and flour, then mix all ingredients together, using enough milk for consistency. Add about 1 tablespoon cooking oil; mix well. Bake until golden brown. Yields 12 muffins or 1 hoecake. Oven temperatures may vary.
Mix dry ingredients. Combine egg, milk and melted butter; add to dry ingredients. Roll thin; cut into 1-inch squares or 2-inch long strips. Drop into hot chicken broth; cook until done.
In a wok or large frying pan, heat oil. Beat egg with 2 tablespoons of water until frothy. Pour into hot pan and let set. Using a spatula, cut egg into strips and scramble. Add onion. Cook 1 minute. Add rice and enough soy sauce to turn it brown. Cook for 2 minutes, stirring constantly. Add vegetables and chopped meat. Stir well until heated through. Serve.
Chop the tomatoes fine and add all the chopped onion, peppers, diced tomatoes and chilies and seasoning. Cook over slow burner 30 to 45 minutes. Cool and eat with chips. It also makes great taco sauce. You can add more hot peppers. I let people add their own if they want it hotter.
Blend all ingredients together and beat 2 minutes with electric mixer. Pour into 2 greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour and 15 minutes or when pick comes out clean.
Preheat oven to 350 degrees. Grease one 9x10 inch tube pan. Cut biscuits into quarters. Mix white sugar and cinnamon in plastic bag. Shake 6 06 8 biscuit pieces into the mixture. Arrange pieces in the bottom of the pan. Continue until all biscuits are coated and placed in a pan. If using nuts, arrange them in among the biscuit pieces as you go along. In a sauce pan over medium heat, melt the margarine with the brown sugar and let boil for one minute. Pour over the biscuits. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes and then turn out onto plate. Do not cut. The bread pulls apart.
Hollow out French bread, leaving 1/4-inch side walls. Mix Sloppy Joe mix and water with browned hamburger together. Simmer 15 minutes. Then layer meat, chilies and cheese in bread wells. Place under broiler until cheese melts.
In 10-inch skillet, melt butter until sizzling. Stir in salt, dill weed, pepper and garlic. Add chicken breasts. Cook over medium-high, turning occasionally, until chicken is browned and fork-tender, 10 to 19 minutes. In small bowl, stir together remaining ingredients (except rolls, lettuce and tomatoes). To assemble: Spread cream cheese mixture over bottom half of roll. Top with lettuce, tomatoes and sauteed chicken breasts. Spoon 1 tablespoon of cream cheese mixture over chicken; top with bun.
Mix thoroughly all ingredients, press firmly in tube pan or loaf pans lined with oiled, heavy wax paper. Let stand overnight in refrigerator. Will keep moist if well covered. Serve sliced. May serve with whipped cream, if desired.
Grind cranberries, apples and oranges. Add sugar and nuts and mix well. Refrigerate.
Melt chocolate; mix with oil and sugar. Blend in 1 egg at a time until well blended. Add vanilla. Sift flour, baking powder and salt. Add to mixture. Mix well. Chill several hours or overnight.
Combine all ingredients except evaporated milk together. Bring to a boil. Reduce heat and cook until potatoes and carrots are done. Add evaporated milk and simmer, 15 minutes, on low heat.
Wash beans; drain and break into pieces. Take outside and spread on a clean cloth on a piece of tin in a clean place. Beans will dry in 1 to 3 days. Always bring in at night to keep dew off. When beans are dry, put in plastic bags and freeze.
Beat oleo at medium speed, gradually add the 2 cups sugar. Beat well. Add eggs, one at a time, beating well after each addition. Add flour to the creamed mixture. Stir in the apples and vanilla. Spoon into a 9 x 13-inch pan that has been greased and floured. Combine the 1 1/2 tablespoons of sugar and the cinnamon. Sprinkle over the cake batter. Bake at 350° for 45 minutes or until a toothpick comes out clean.
Cook cauliflower in salted water for 12 to 15 minutes. Drain and place	in shallow baking dish. Mix salt, pepper, mayonnaise, mustard and cheese and spread over cauliflower. Bake at 375° for 10 minutes.
Mix first 5 ingredients and layer between ground Oreos. Refrigerate a couple of hours.
Cook bacon until crisp; chop fine. Add butter and garlic to pan; cook 1 minute. Add onion and bell pepper; cook until vegetables are soft. Stir in bacon, clams, bread crumbs, parsley, lemon juice and Tabasco. Divide stuffing among 24 reserved clam shells. Bake in a 450° oven for 12 to 15 minutes.
Slice potatoes with peel and place in baking dish. Saute onion, mushrooms and green pepper in oleo. Mix tomatoes and melted cheese with onion mixture and pour over potatoes. Heat in 325° oven until cheese is bubbly.
Cream sugar and butter in mixer bowl. Add egg, salt and vanilla. Beat until light and fluffy. Spoon into pie shells. Chill whipped cream until stiff. Fold in nuts and pineapple. Pour over sugar mixture; chill thoroughly. Makes 2 (9-inch) pies.
Combine flour, baking powder, soda and salt. Set aside. Cream the shortening, sugar and eggs. Blend in flour mixture. Add bananas and nuts. Bake at 350° for 1 hour in greased and floured loaf pan. Makes 1 loaf.
Saute the onions in 2 tablespoons oil until brown. Add meat and brown, then carrots, peppers, parsley, mushrooms and tomatoes. Cook slowly for 1 hour and then add garlic, pepper and salt. Cook the spaghetti and add to the meat mixture. Mix thoroughly and let set overnight. Heat and serve on a platter or put in heatproof casserole and cover with Parmesan cheese. Serves 10 or 12.
Mix all ingredients and chill for 2 or more hours to allow flavors to blend. Serve with raw cauliflower and broccoli florets, carrot and celery sticks, mushroom caps, cucumber slices and bell pepper strips arranged around a small bowl of dip on a tray.
Drain juice from pears and reserve 1 cup of liquid. Bring the juice to boil on high heat of electric range. Remove from heat and add lemon flavored gelatin. Chill until partially set. Place pears and cream cheese in blender container and blend until of creamy consistency. Stir in gelatin mixture. Add pecans. Whip the cream and fold into mixture. Pour into mold. Chill.
Mix all ingredients well (except pecans and paprika). Form in a ball; roll in pecans and sprinkle with paprika.
Cream together sugars, butter, shortening, egg and vanilla. Add combined dry ingredients to creamed mixture. Mix well. Shape dough into 1-inch balls. Dip top half in water, then in sugar. Place on ungreased baking sheet. Press down in center with finger. Bake at 425° for 8 to 10 minutes.
Sift together the flour, sugar, salt, ginger and baking powder. Combine the butter and boiling water. When the butter melts, add the molasses. Stir into the flour mixture and beat just enough to make a smooth batter. Put in an 8-inch square pan. Bake 35 minutes at 325°.
Sift flour with baking powder. Mix in rest of ingredients; stir well. Spread evenly in well-greased pan. Bake quickly. Cut into squares while still hot and roll in powdered sugar.
Prepare cake mix following package directions. Use 1/2 of cake and break into pieces in bottom of punch bowl or large bowl. Pour pineapple over cake. Pour pudding over pineapple. Pour strawberries over pudding. Slice bananas over strawberries. Spread Cool Whip over top. Cover and let stand overnight. This recipe if better for a party or large crowd, but can be made smaller by using 1/2 of recipe.
In slow cooker, combine flour, garlic powder, pepper and paprika. Trim excess fat from beef. Cut beef into thin strips. Toss meat in flour mixture in slow cooker. Add mushroom soup, water and dry soup mix. Stir well. Cover and cook on high 3 to 3 1/2 hours or on low for 6 to 7 hours until meat is tender. Ten minutes before ready to serve, add sliced mushrooms and sour cream. Heat through. Serve over top of white rice.
Mix all together. Sprinkle dry Jell-O and mix in; chill.
Combine dry ingredients. Add eggs, oil, strawberries and pecans; stir just enough to moisten batter. Spoon batter into well-greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes or until bread tests done. Cool in pan 5 minutes, then on rack.
In saucepan, melt chocolate over very low heat until chocolate is almost melted. Remove from heat; stir until smooth. Or microwave on High 1 minute. Stir and microwave 30 seconds more. Remove from oven and stir until smooth. Stir in vegetable oil. Dip half of berry into melted chocolate, letting excess drip back into bowl. Place on waxed paper covered tray and chill until chocolate is set. Remove from refrigerator. Berries can stay at room temperature 12 hours. Do not chill again or they will weep. Makes 24 to 28.
In a heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add to Toll House milk chocolate morsels and Toll House semi-sweet chocolate morsels; stir until morsels are melted and mixture is smooth. Stir in walnuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm (about 2 hours).
Chop ham very fine. Mix all other ingredients, except crushed pecans, and put into refrigerator until you can form into a ball. Roll in crushed pecans.
Mix all ingredients. Fry in hot skillet, turning once to brown both sides. Enjoy.
Sift flour, salt, baking soda, cinnamon and cloves. Cream margarine and sugar. Add egg, applesauce and dry sifted ingredients. Add raisins. Bake in loaf pan (lightly greased and floured) at 350° for 1 hour.
Soak beans in water overnight. Drain. In large pot, melt butter and saute onion and garlic. Add ham bone, (I find it best to always add extra ham), dried beans and cover with water. Add bouillon cubes, pepper and Tabasco. Simmer slowly for approximately 2 hours or until beans are tender. During last 30 minutes of cooking, add sausage and salt. Adjust seasoning to taste. Serve over cooked rice with extra Tabasco sauce on side and crusty French bread. Serves 8.
Heat pan over high heat. Add oil and heat 10 seconds. Add shrimp and cook until pink. Remove from pan. Add onions and scallions to pan and brown quickly. Remove from pan. Add red pepper and brown quickly. Remove from pan. Add zucchini and brown quickly. Remove from pan. Add tomatoes and brown quickly. Put shrimp and all vegetables back in skillet together with jalapeno powder and fajita seasoning. Mix well and warm through. Serve on warm tortillas and salsa.
Wrap biscuit around cheese, then roll in margarine. Bake at 350° for approximately 10 minutes. Serve hot.
Peel and dice apples. Mix all ingredients together. Bake in greased and floured 13 x 9 x 2-inch pan for 45 minutes at 350°.
Thaw fish, if frozen; cut into serving size portions. Arrange onion in bottom of greased 12 x 8 x 2-inch baking pan. Top onion with fish. Combine remaining ingredients and spread on top of fish. Combine wine, lime juice and seasonings; pour over vegetables. Bake in preheated 350° oven for 25 to 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. Contains 230 calories per serving.
Mix sugar, syrup and margarine. Add eggs and pecans. Pour mixture into unbaked pie shell and bake in moderately hot oven (400°) for 10 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes.