HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend and mix well the first 7 ingredients. Pour into a 13 x 9-inch lightly buttered pan. Sprinkle dry cake mix on top of mixture. Spread out to cover entire dish. Press cake mix in mixture. Sprinkle pecans on top of cake mix. Press nuts slightly. Drizzle with butter, melted. Bake at 350° for 50 minutes. Serve with whipped cream or ice cream.
Mix cheese and bread crumbs. Dip cutlets in egg and then bread and cheese mix. Fry in oil until brown. Remove chicken from pan and drain oil. Mix water and flour. Put in pan and add water, if needed. Add juice of 1/2 lemon. Replace cutlets and simmer 15 minutes.
Boil macaroni and drain. Add remaining ingredients and mix well. Chill until ready to serve.
Combine boiling water, shortening, sugar and salt. Blend and let cool. Add eggs, then sprinkle yeast into lukewarm water. Stir until dissolved. Combine with egg mixture. Blend in flour. Cover and refrigerate for 4 hours or overnight. Shape, using only enough flour for easy handling. Place on a greased cookie sheet and allow to rise for 3 hours at room temperature. Bake at 425° for 12 to 15 minutes.
Make cake according to package directions and cool completely. Combine Cool Whip, sour cream and strawberries (do not use juice from frozen berries). Add 1/2 box confectioners sugar and beat together. Add a few drops of red food color to make pretty. Add icing to cake. Garnish with berries. Keep in refrigerator. Enjoy.
Brown stew meat in oil; add onions. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 1 1/2 cups. Stir mushrooms and liquid into meat and onions. Heat to boiling; reduce heat. Cover and simmer for 2 hours or until meat is tender.
With small melon scoop, hollow out top of each beet. Drain and coarsely chop herring and fill each beet with 1/2 teaspoon. Dot with sour cream and garnish with dill weed sprigs. Serve cold. Makes 6 servings.
Mix and cook all ingredients, except cream. Heat over low flame, slowly folding in cream. Do not boil.
Combine dry ingredients. Add buttermilk, egg and onions. Stir well. Drop by tablespoons into enough hot oil to cover. Cook only a few at a time. Turn once. Fry until golden brown, 3 to 5 minutes. Drain well on paper towels. Makes 2 1/2 dozen. Serve hot.
Thaw and drain broccoli, then spread into a large casserole dish (I use 13 x 9-inch size). Spread the cooked and cut up chicken evenly over the broccoli. In a large bowl, mix the soup, mayonnaise, lemon juice and curry. Blend well and spread over chicken and broccoli. Cook at 350° for 25 to 30 minutes. About 10 minutes before you take it out, sprinkle the shredded cheese on top and let it finish cooking.
Mix first 3 ingredients. Pour mixture into graham cracker crumb crust. Top with strawberry or blueberry pie filling.
Scrub potatoes; pare off narrow strip of peel around center of each. Cook in boiling, salted water until done, 15 to 20 minutes. Drain. Meanwhile, cook fresh peas and onion in small amount boiling salted water, 8 to 15 minutes; drain.
Dissolve yeast in 1/2 cup warm water. After proofing yeast, mix in 2 cups warm water, brown sugar or honey, salt and vegetable oil. Add seven grain flour and enough white flour to make firm dough. Knead well. Let rise 2 times. Shape into loaves. Let rise again. Bake at 350° for 45 minutes.
Brown hamburger and drain. Add soup, water, pork and beans and seasoning. Heat in oven at 350° for 30 minutes. While the mixture is heating, mix the cornbread and let stand 5 minutes. Then drop by tablespoon onto beans and hamburger, making 6 or 7 mounds on top. Cover; cook until cornbread is done.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean. (For sheet cake, bake in 9 x 13-inch pan at 350° for about 1 hour.) Cool in pans for 10 minutes and then remove and cool completely.
Let cream cheese soften to room temperature. Mix the cream cheese and brown sugar. Add the flavorings and blend well. Serve with fruit.
Mix all ingredients. Place in large baking dish. Bake 35 to 40 minutes at 350°.
Mix cream, milk and unbeaten egg yolks. Sift flour with sugar and salt. Add liquid. Form dough into balls the size of 1/2 walnut. Roll very thin on floured board to almost size of a saucer. Slit 4 times. Fry in deep fat 395°, turning once. Sprinkle with sugar.
Whip eggs and milk together. Soak cubed bread 10 minutes. Add meat, onion, dry mustard, salt and pepper. Pour into a 9 x 12-inch baking dish and refrigerate overnight. Bake in a 325° oven for 40 minutes until firm and sprinkle with paprika.
Cream oleo and sugar together. Add flour, baking powder, soda, cinnamon, cocoa and eggs. Mix together good, then add vanilla, milk and zucchini. Mix good, stirring with spoon. Grease and flour 9 x 13-inch pan or 2 bread pans.
Cook sausage, stirring until brown; drain. Melt margarine. Add onion and celery; saute until tender. Stir in poultry seasoning. Combine corn bread, herb stuffing, pecans, sausage and onion mixture. Beat eggs and broth and pour over mixture, tossing gently. Bake at 350° to 400° for 30 minutes.
Cut dried beef into pieces and rinse with boiling water. Drain and add chili sauce. Put on split hamburger buns. Broil for 3 minutes. Top with Mozzarella cheese and broil another 3 minutes.
Bottom Layer: Combine 1 stick melted butter, vanilla wafers and 1/2 cup powdered sugar; mix and place in bottom of oblong cake dish.
Melt 5 tablespoons butter in saucepan. Saute leek until soft and golden. Add pumpkin, chicken stock and salt. Bring to a boil stirring, then simmer for 10 minutes. Put the soup through a sieve or ricer. Return the soup to the pan. Mix the flour with 3 tablespoons butter; gradually add to the soup while beating with a whisk. Bring to boil, whisking until thick. Taste and season, then add cream and remaining butter. Serve with croutons.
Slice sausages and mix with other ingredients. Bake at 350° for 20 minutes.
In a heavy 2-quart saucepan, mix sugar, oleo, marshmallows or marshmallow cream, salt and milk. Cook and stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat 5 minutes more. Remove from heat. Stir in vanilla and chocolate until melted. Stir in broken nuts. Spread in buttered 8 or 9-inch square pan. Cool thoroughly. Cut into about 30 pieces.
Mix chicken and Cheddar cheese. Divide this mixture into 8 equal portions. Place on crescent roll section, roll up and place in baking dish. Stir-fry the 2 cups of vegetables in skillet until tender. Mix skim milk, water, poultry seasoning, chicken broth seasoning and cornstarch together. Add this mixture to vegetables. Stir until thickened. Add Velveeta cheese. When cheese is melted, pour this mixture over crescent rolls and bake at 375° for 30 minutes.
Pour Irish whiskey into a mug. Add water. Stir in coffee and sugar. Microwave on High (100%) for 1 1/2 to 2 minutes or until steaming. Stir to dissolve sugar. Top with whipped cream. Yields 1 serving.
Brown meat and onion seasoned with salt and pepper; drain fat. Combine all other ingredients. Blend in with meat and cheeses. Grease casserole dish or 9 1/2-inch pan and put a layer of sauce, layer of noodles, etc., until all is used. Cover tightly with foil and bake at 350° for 1 hour. Excellent meal to freeze and cook on short notice.
Heat oven to 350°. Grease a 9 x 13 x 2-inch baking pan. In a large bowl, stir together oleo, sugar and vanilla. Add eggs. Stir until well blended. Stir in flour, cocoa, baking powder and salt. Blend well.
Mix bread crumbs, milk, meat, onion, salt and pepper. Form into small balls. Brown balls in shortening. Mix chili sauce, water, celery, horseradish and lemon juice. Pour sauce over meat balls. Cook covered 20 minutes, stirring and turning balls in sauce. Beef, veal, lamb or lean pork can be used but beef is best.
Mix together first 6 ingredients. Sprinkle bottom of pan with small amount of herb dressing. Top with squash mixture, then top with remaining herb dressing. Dot with margarine. Bake for approximately 45 minutes at 350°.
Cook pinto beans. Brown ground beef. Add all ingredients and simmer one hour. Add beans and simmer an additional hour.
Preheat oven to 325°. Grease and flour a glass pie pan. Mix ingredients in mixer or blender. Pour in pan. Cook until brown. Remove from oven and let cool slightly to set. Good served warm or cold.
Heat oven to 375°. In large bowl, combine ingredients. Spoon into greased 2-quart casserole.
Make batter from dry ingredients and add the eggs. Add zucchini, onion and cheese. Stir well. Drop by tablespoon in skillet with oleo. Cook until brown on both sides.
Sift together flour and sugar. Bring to a boil, butter, cocoa and water. Pour over flour mixture; mix well. Add eggs and vanilla. Add buttermilk with soda last. Bake in sheet cake pan at 350° for 25 to 30 minutes.
To each of 6 chilled, 12 ounce glasses, add 1 tablespoon of creme de menthe syrup and 1 tablespoon of the lime juice. To each glass add a small amount of the ice cream and 1/2 cup of the carbonated beverage. Stir to muddle. Place additional scoops of ice cream in glasses; fill with remaining carbonated beverage. Garnish with mint sprigs.
Mix all ingredients together well. Pour into unbaked pie crust. Bake at 350° until center sets.
*BLKLIN and 1/4 teaspoon oregano for spinach, carrots, zucchini, broccoli, beets or lima beans.
Saute onion and pepper. Brown sausage and drain well. Put all ingredients in stew pan and simmer 30 minutes. Serve with hot corn bread and a salad.
Mix pudding with 3 cups milk. As pudding thickens, fold in Cool Whip. Layer crackers and pudding starting and ending the crackers in a casserole dish. Mix 4 tablespoons milk with can of frosting. Spread over cake and cool.
Mix all above ingredients together with just enough mayonnaise to hold together. Chill 2 or 3 hours or overnight.
Mix flour, salt and sugar. Combine well beaten egg and milk. Add gradually to flour mixture, beating to a thin smooth batter. Spoon 3 tablespoons of batter on hot buttered greased skillet (will be very thin). Brown lightly on both sides. Continue until batter is used. Spread cottage cheese. Top with strawberry preserves and sour cream.
Beat until light and fluffy eggs, sugar, salt and vanilla. Put butter in hot milk. Beat in above mixture. Add baking powder into mixture and mix quickly. Cool. Cut in half for 2 layers. Add instant lemon pudding for 2 boxes. Use 3 cups milk. Spread between layers. Frost with white or lemon creme frosting.
Brown sausage; layer in 9 x 13-inch pan. Fry O'Brien potatoes with salt and pepper. Layer on top of sausage. Sprinkle cheese on top of sausage. Pour egg on top. Bake 1/2 hour to 45 minutes.
Cream shortening, peanut butter and sugars together. Add egg and beat well. Sift remaining dry ingredients together and add to the first mixture. Add vanilla.
Cream butter; add sugar and continue to cream. Add eggs, 1 at a time, beating between additions. Add sifted flour. Mix well. Add extracts. Bake in greased and floured tube pan for 1 hour at 325°.
Layer vegetables in a buttered 13 x 9-inch baking dish. Season with salt and pepper. Cover with foil and bake in a 350° oven for 45 minutes. Uncover and lay cheese slices on top of veggies. Bake until cheese melts, a very few minutes. Makes 6 to 8 servings.
Put the stick of butter in a pan in cold oven. Then, turn oven on to 350° and melt butter. Mix 1 cup of milk with dry ingredients. Add the 1/2 cup milk and mix. Pour batter over the melted butter. Spoon pie filling (any kid of fruit pie filling; your choice) on top of batter. The batter will rise and surround the fruit. Bake 35 minutes. To test for doneness, pat on corners and the middle. If the jiggle is the same, it is done.
In a 9 x 9-inch baking dish, mix together ground beef, salt, garlic, oregano, chopped onion, spread smooth in pan. Top with corn. Bake for 1 hour at 350°. When done, cut into squares. Top with potatoes and brown gravy.
In a large bowl, combine first six ingredients. Mix lightly, but well. Shape into 40 meatballs (1 1/2-inch). Place in a single layer in shallow pan. In bowl, mix together remaining ingredients and pour over the meatballs. Bake in 350° oven for one hour. Spoon meatballs into serving dish. Skim fat from sauce and pour sauce over the meatballs.
Grind shrimp, onions, jalapenos, lemon juice and cream cheese with mixer. Add shrimp mixture; add mayonnaise to right consistency. Optional: Celery could be added and more jalapenos.
Trim ends of mushrooms and wash quickly. Cut mushrooms in half. Place in pan, bring to a boil and blanch for 3 minutes, stirring constantly. Drain and combine with remaining ingredients. Add dressing and stir often, marinating overnight in refrigerator. Stir before serving.
Cook spinach as directed on package. Drain well. Add remaining ingredients and refrigerate. Serve with crackers or fresh vegetables.
Melt cheese; add raw sausage and Bisquick mix. Mix well. Make small balls, put on greased cookie sheet and flatten a little. Bake at 375° for 8 to 10 minutes.
Cook onions in margarine until lightly browned. Add broth and Worcestershire sauce. Bring to boil. Add salt and pepper.
Melt butter in skillet. Saute onions until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken.
Cook the first 5 ingredients. Boil 1 minute. Remove from heat and add the remaining ingredients. Mix well. Drop on wax paper.
Cook slowly until onions, tomatoes and peppers are done. Stir often and put in jars and seal.
Season veal with black pepper and garlic. Rub cheese on both sides of cutlets. Melt margarine in a Teflon frying pan; saute veal for about 5 minutes. Serves 4.
Dissolve yeast in water. In a mixing bowl, combine milk, margarine, sugar, salt, egg and 2 cups flour; beat well for 2 minutes. Beat in remaining flour by hand to make a soft dough. Knead. Let rise until double in bulk. Punch down; roll out on floured surface 1/2-inch thick. Cut into desired size and shape. Put on greased cookie sheet; let rise until double in bulk again. Brush with water; sprinkle with sesame or poppy seed. Bake at 375° for 12 to 15 minutes.
Melt butter and cocoa; remove from heat. Cool; stir in sugar and beaten eggs. Add flour, salt, nuts and vanilla; mix well. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes, or until done. Put marshmallows on hot cake (about 3/4 bag). Cover with Chocolate Butter Frosting.
Prepare potato as on package; let it cool. Combine cheese, crumbs, egg, parsley, onion and salt with potato; heat the oil in a skillet. Form small round patties of potato mixture. Fry in skillet on both sides, 4 minutes.
Cook chicken and cut into small chunks. Mix chicken and other ingredients together. Place in casserole. Cover with buttered crumbs or Pepperidge Farm dressing. Bake 45 minutes at 400°.
Prepare brownies by mixing ingredients. Pour into a 9 x 13-inch pan. Bake at 350° for 35 minutes, then refrigerate for 20 minutes.
Milk can be soured by adding 1 teaspoon lemon juice or vinegar. Cream sugar and shortening. Add eggs and vanilla. Add dry ingredients and milk alternately. Roll out on floured board and cut in any shape you want. Bake for 8 to 10 minutes in 350° oven.
Combine lemonade, milk and food coloring. Stir well. Fold in Cool Whip. Pour into crust. Freeze until firm, about 4 hours or overnight. Garnish with lemon slices, mint leaves and whip cream.
Mix sugar, eggs, vanilla, cinnamon, pineapple and walnuts. Add flour. Bake at 350° in a 9 x 13-inch greased pan for 30 minutes.
Peel potatoes and cut lengthwise. Combine flour, cheese and salt. Place in bag. Moisten potatoes with water and shake a few at a time, coating with cheese mixture. Melt oleo in 9 x 13-inch pan. Place potatoes in layer in pan. If any cheese is left, sprinkle over top. Bake 1 hour at 375°. Turn once while baking. When golden brown, sprinkle with chopped parsley and serve. Serves 6 to 8.
Cook chicken breasts. Debone and cut up chicken. Place chicken in casserole dish. Take celery soup and chicken soup (I heat the soup until it is warm and mixed), pour the soups over chicken breasts. Pour over the soup the chicken broth plus sweet milk. Mix flour and butter. Mix this until crumbly. Sprinkle over top of casserole. Bake at 350° for 1 hour or until brown.
Blend together. Pour slowly into browned bacon. Serve over endive or dandelion.
Put all ingredients in blender; blend well. Pour into a buttered 10-inch deep dish pie plate. Bake at 350° for 60 minutes. (Makes its own crust.)
Heat oil in Dutch oven. Saute onion and carrot until limp. Push to sides of pan. Add shanks and brown on all sides. Stir in stock, wine, salt, thyme, garlic and orange peel. Cover and cook in 325° oven for 2 hours or until shanks are tender. Remove to platter and keep warm. Over direct heat, boil down pan juices until slightly reduced. Skim fat. Add tomatoes and spoon sauce over shanks. Sprinkle with parsley. Serves 4.
Mix these ingredients together using dry Bisquick. Form into balls. Bake at 400° for 10 minutes. These may be frozen before baking and placed in oven before thawing.
Cream butter until light and fluffy. Add sugar gradually; continue to cream. Blend in vanilla. Add eggs, one at a time, beating well. Sift together the flour, baking powder, salt and cinnamon. Add nuts and raisins; coat well. Add dry ingredients to creamed mixture alternately with sour cream; blend well. The batter looks like whipped cream tinged with honey. Turn into greased and floured Bundt pan; sprinkle with cinnamon sugar. Bake in a 350° oven for 60 minutes, or until the cake tests done. Leave in pan for at least 1 hour before turning out. Turn out; sprinkle with more cinnamon sugar.
Combine diced cucumbers, green pepper, pimiento and onion in a large bowl with parsley, basil and garlic. Mix in Italian vinaigrette dressing. If using canned tomatoes, strain the liquid from tomatoes and add it to the soup. Coarsely chop tomatoes and add to soup along with tomato juice. Season with salt and pepper to taste. Chill until ready to serve. Yield: 6 servings.
Combine broccoli with onion and cook as directed on broccoli package; drain. Combine vegetables with remaining ingredients. Pour into greased, shallow 2-quart casserole. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Sift the first 5 ingredients together in a large bowl. Mix next 5 ingredients until well mixed. Stir in flour mixture until smooth. Stir in nuts and raisins. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes.
Cream sugar and Promise. Beat and add egg whites. Mix dry ingredients and add alternately with buttermilk to creamed mixture. Add vanilla. Bake 1 hour and 25 minutes at 325°. Works best in a Bundt cake pan. Serve with warm jelly, Cool Whip or fresh fruit.
Combine sugar and Karo syrup in sauce pan. Bring to a boil. Remove from heat and add the peanut butter. Stir until creamy. Pour mixture over the cereal. Mix thoroughly until all cereal is well coated. Drop by teaspoon on wax paper. Cool and enjoy. Store in air tight container. This freezes well.
Mix all ingredients together. Cut with pastry blender until mixture is blended. Round up in 2 balls. Roll very thin on cloth covered pastry board. Brush each half with unbeaten egg white. Top with chopped pecans. Cut into squares. Place on greased cookie sheet; bake at 375° for 9 to 10 minutes.
Place chicken in baking dish. Sprinkle with 1/2 teaspoon salt. Mix other ingredients (except almonds). Pour over chicken and sprinkle with almonds. Bake at 325° for 2 hours. Use sauce as gravy over mashed potatoes.
Mix in order listed. Cover, let rise until doubled, about 1 1/2 hours. Shape into rolls/buns, if desired brush with egg white. Let rise again. Cut crosses on top. Bake at 375° until golden brown. Pipe powdered sugar icing on crosses on top of buns.
Cook 3 hours at 325°, except green pepper. Add 1 1/2 to 3 cups water after removing roast from liquids. Put in green pepper (sliced). Slice roast and put in liquid. Serve on hard rolls.
Peel cucumbers. Sprinkle with salt, cover and refrigerate 3 hours. Rinse and drain cucumber. Combine onion in bowl with sour cream, vinegar, dill seed and sugar. Toss. Makes 6 servings.
Blend together first 3 ingredients and press into bottom of a 9 x 13 x 2-inch dish. Bake in a 350° oven 10 to 15 minutes until lightly browned; cool. Beat remaining ingredients with electric mixer until blended. Spread on cooled crust. Cover dish and refreeze. Lemonade concentrate may be substituted. Yield: 20 servings.
Preheat oven to 400°. Melt butter in baking dish. Flatten breasts with the edge of a knife or pound slightly. Place one slice of cheese on each chicken piece and roll cheese inside. Roll each chicken piece in butter, then in bread crumbs. Place in the baking dish and bake at 400° for 20 minutes. Top with sauce and bake 10 minutes longer.
Melt butter in skillet. Add onion and saute. Pour off melted butter in 9 x 9 x 2-inch pan. Empty muffin mix into bowl. Blend in egg, milk and corn. Spread in baking pan. Top with onion, sour cream and cheese. Bake at 425° for 35 minutes. Very good warm.
Blend all ingredients with a spoon. Put in the freezer for 15 minutes to set. Then store in the refrigerator.
Put fish fillets in baking pan. Saute onion, pepper, garlic and tomatoes with olive oil. Add basil, parsley, vinegar, soy sauce, wine and bread crumbs to onion and pepper mixture. Season to taste. Spoon mixture on each fish fillet. Bake at 375° until fish is opaque and flakes easily. Top fillets with Feta cheese. Broil for 1 to 2 minutes.
Melt butter in double boiler. Add flour, 1 tablespoon at a time, mixing well. Slowly add milk, stirring mixture constantly, until a velvety white sauce forms. Stir in salt and pepper to taste. Slice cheese into small chunks for easy melting and stir into white sauce. Stir until all cheese is melted. Spoon over nacho chips.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on high. This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve. Prep time: approx. 10 minutes. Cook time: approx. 2 hours. Makes 8 servings.
Cook potatoes until tender. Mash with milk. Mix remaining ingredients, reserving 1/4 of cheese for garnish. Grease 2-quart casserole. Refrigerate overnight. Bake at 350° for 45 minutes (last 20 minutes, uncover until golden brown).
Flatten biscuits and spread into 4 to 5 inch circles. Brown ground beef or sausage with onion. Pour off fat. Add tomato sauce and any other toppings such as green pepper, etc. Pour on biscuits. Top with cheese and bake approximately 15 minutes at 350°.
Chop up vegetables. Mix all ingredients together. Roll in tortillas. Slice and serve with picante.
Fry bacon. Saute onions in grease. Stir in barbecue sauce, sugar and mustard. Bring to a boil. Beans may be added at this point or sauce may be refrigerated or frozen and beans added when needed.
Mix together ingredients. Press 1/2 mixture in a 9 x 13-inch pan. Spread apricot jam (or any other you may prefer) over oatmeal mixture. Top with remaining mixture, pressing lightly on top. Bake at 350° for 35 minutes.
Mix first 5 ingredients in a bowl. This makes an excellent marinade for any kind of meat, whether it's game or domestic. Marinate meat 4 hours or longer and then barbecue or stir-fry the meat.
Cream the shortening and sugar until fluffy. Add eggs and beat well. Add flour and milk. Begin with flour and end with flour. Bake at 325° for 1 1/2 hours.
Mix all ingredients and spread into a 9 x 13-inch pan (ungreased). Spread crushed potato chips on top. Bake at 375° for 1 hour.
Slice fruit into baked pie shells. Mix sugar, jello and cornstarch in medium saucepan. Add cold water and lemon juice. Bring to a boil for 1 minute. Spoon hot glaze over fruit in pie shells. Chill. Top with whipped cream or Cool Whip.