HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the cake mix briefly with the egg and butter, until just blended. Press into a 9x13 inch pan lightly coated with vegetable oil spray. Sprinkle the nuts and chocolate chips on to and lightly press into first layer. Beat together the confectioners sugar, eggs and cream cheese. Spoon over top, spreading mixture evenly to edges. Bake 1 hour to 1 hours, 15 minutes at 350° or until top is puffed and lightly browned. Cool and cut into bars. Makes 30 bars.
Melt butter and pour into 13 x 9 x 2-inch cake pan. Crush graham crackers and spread over melted butter. Add layer of chocolate chips and layer of coconut and layer of nuts. Pour can of Eagle Brand milk over all. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Heat milk; add next 4 ingredients. Stir well until smooth. Add potatoes. Put in a casserole dish and heat until bubbling, about 30 minutes.
Cream sugar and butter; add egg and beat well. Add vanilla and flour. Put through cookie press. Bake at 400° until golden brown. Yields 4 dozen.
Heat oven to 375°. In a large bowl, toss apples with lemon juice. Brush 4 (6 ounce) ramekins with 1/2 tablespoon melted butter and sprinkle sugar to coat. In a small bowl, combine bread crumbs with remaining butter. Add remaining ingredients to apples and toss. Divide a third of the bread crumbs among the ramekins. Arrange half the apples over crumbs and another third of crumbs. Repeat with the rest of apples and crumbs. Press into ramekins. Bake for 20 minutes. Raise oven temperature to 450° and continue baking until top browns and apples are tender. Cool 5 minutes, loosen with knife, then turn out on plate.
Heat milk in top of double boiler, then stir in cornstarch which has been mixed with a little cold milk. Stir constantly until the mixture thickens. Then turn heat very low. Mix together egg yolks and sugar. Beat until very light. Combine this with cornstarch mixture. Cook thoroughly, stirring occasionally, so that it won't lump. Beat the egg whites stiff until they form peaks. Beat in a deep bowl. Pour the cornstarch mixture over the beaten egg whites. Cover the whites completely. Sprinkle vanilla over the top. Next, do not stir, fold the mixture. The heat of the cornstarch seems to partially cook the egg whites. Fold together gently until there are no more flecks of egg white visible. Let stand in a warm room until cool.
Brown onion in little oil. Then brown meat until loose. Add tomato paste, tomato sauce, oregano, water, salt and sugar. (For added flavor, add pork neck bones or ribs, pork chops or sausage, but first boil in separate pot for a few minutes to remove scum. Rinse under water and add to sauce.) Before serving, remove any sizable pieces of meat and remove any bones.
*Make liquidy enough to allow for evaporation during baking or add water during baking if beans become dry.
Mix in order given. Bake in greased and floured Bundt pan at 325° for 1 hour and 15 minutes.
Combine soup, onion, chilies, sour cream and salt in saucepan. Heat until warm (do not boil). Spoon a small amount of sauce into bottom of 9 x 13-inch baking dish. Fill tortillas with chicken, sauce and cheese. Roll up to enclose filling and arrange in prepared dish. Top with remaining cheese and sauce. Bake at 350° for 30 minutes.
Brown the ground beef and onion and drain. Grease a 3-quart casserole dish. Combine meat with the remaining ingredients. Mix well. Bake, uncovered, for 50 minutes at 350°. Sprinkle 1 (3 ounce) can Chinese noodles over top and bake 10 minutes longer. Remove from oven and let stand 10 minutes before serving.
Cook in double boiler until thick. Put into quart jar. Will keep in refrigerator indefinitely. Dilute with cream when used.
Spray a baking dish with Pam. Mix the onion and potatoes together. Spread potato mixture in bottom of baking dish. Mix soup and sour cream together and spread over potato mixture. Sprinkle shredded cheese on top. Bake at 325° for 1 hour.
Cook bacon until crisp. Slice top from each potato. Scoop out centers and place in medium bowl. Set shells aside. Add milk, margarine and seasonings to potato and mash until fluffy. Stir in cheese. Crumble bacon and add 2/3 to potato mixture. Spoon into potato shells and sprinkle tops with remaining bacon and the chives. Place stuffed potatoes on serving plate. Microwave on High for 3 to 5 minutes or until potatoes are hot, rotating dish after half the cooking time.
Add small amount of each ingredient in the middle of a flour tortilla and roll into a 2-inch diameter size (makes a burrito). Deep-fry each burrito in light oil until brown and crisp. Drain on paper towels. Top each serving with shredded lettuce, diced tomatoes, chopped green onions (optional) and more grated cheese. Garnish with pitted ripe olives (sliced), avocados (optional) and sour cream.
Use a large mixing bowl. Beat margarine and sugar. Add vanilla and eggs and beat. Add flour, baking powder, nutmeg and salt and beat. Add milk and beat. Add additional flour and stir in with a spoon. Divide into two or three parts and wrap in tinfoil. Refrigerate or freeze. When ready to bake, roll out on floured surface 1/4 inch thick. Cut out desired shapes. Bake at 375° for 12 minutes.
Preheat oven to 375°. Grease muffin pans. Beat eggs slightly. Add sugar, oil and pumpkin. Beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins. Fill muffin cups 2/3 full and sprinkle tops with brown sugar. Bake for 15 to 20 minutes. Makes 24 muffins.
Carefully wash strawberries, leaving greens intact. Pat dry. Melt chocolate chips in microwave, stirring occasionally until thoroughly melted.
Put canned tomatoes in freezer to chill while preparing vegetables. Cut peeled and seeded vegetables into large chunks. Put undrained tomatoes in food processor or blender and puree until smooth. Add garlic, cucumber and green pepper and process until still slightly lumpy. Stir in vinegar and Tabasco sauce. Cover and chill in refrigerator until time to serve. Makes 2 or 3 generous servings.
Brown the ground meat in a large pan. Add the remaining ingredients. Simmer until chili thickens to desired consistency, or 15 to 20 minutes. Makes a very good, quick meal for 8 to 12 people.
Beat cherries with mixer to cut into small pieces. Add Eagle Brand, then add Cool Whip. Add other ingredients. Chill.
Cook macaroni and drain. Mix noodles, tuna, cucumbers, tomatoes, celery, green peppers and green onions. In another bowl, blend Italian dressing, mayonnaise and spices. Combine all ingredients in a large bowl. Cover and chill. Toss again before serving.
Dissolve jello in boiling water. Add orange juice, pineapple and oranges. Pour into 8 x 13-inch pan. Chill until firm. Prepare topping by mixing Dream Whip and pudding according to directions on individual boxes. Fold together and spread on top of gelatin. Chill. Serves 12. Delicious!
Whiz up all ingredients in a blender and serve in a glass decorated with a strawberry on a cocktail stick.
Butter casserole dish. Spread 1/2 cup mayonnaise. Spread broccoli on bottom and chicken on top. Add soup and onions (mixed). Put bread crumbs and cheese on top. Bake at 350° for one hour until bubbly.
Finely chop onion. Press garlic. Mix onions, garlic, cheese and milk until well blended. Spread in baking dish. Coarsely chop tomato and green pepper. Snip the parsley. Mix together tomato, green pepper, 2 tablespoons of parsley, lemon juice and salt. Spoon on top of cheese mixture. Top with crabmeat. Sprinkle with remaining parsley. Chill. Serve with bread or fresh veggies. Yields 12 to 15 servings.
Mix last four ingredients and add hot dogs. Simmer for 1 hour. Serve in chafing dish. Yields 6 to 8 servings.
First Layer: Mix melted oleo, crumbs, powdered sugar and peanut butter. Put in an ungreased oblong cake pan.
In a heavy saucepan, combine the brown sugar, margarine, Crisco and molasses. Heat until brown sugar is dissolved. Dissolve the baking soda in the boiling water and stir into the molasses mixture. The mixture will bubble up. Remove from heat.
Simmer first seven ingredients. Strain out cloves. Add sugar. While mixture is still quite hot, pour over jello. Add gelatin. Put in beets. Mold in ring mold or individual molds. Garnish with lettuce, cheese balls (small), artichoke hearts, etc.
Cook macaroni. Brown hamburger with onion. Add all ingredients except cheese and pepperoni and mix well. Put 1/2 of mixture in baking dish. Add 1 cup cheese and layer with pepperoni, and then repeat. Bake at 350° for 30 minutes.
Use a 12-inch pine board, cleaned well. Butter the board all over. Clean carp and place on board. Add salt, pepper, bay leaf, parsley and thyme to taste. Bake at 350° for 1 hour. When done to a golden brown, remove from oven. Carefully remove carp from board. Throw the carp away and eat the board.
Pare potatoes and place immediately in cold water. Saute onion in butter in skillet until tender. Add evaporated milk; bring to a boil. Remove from heat. Combine eggs, salt and pepper in a large glass bowl; beat until frothy. Shred potatoes using medium blade of shredder. Place immediately into egg mixture, turning to coat well. Add parsley, 1 cup of cheese and milk mixture; mix well. Turn into greased 13 x 9 x 2-inch baking dish. Bake in a 350° oven for 1 hour. Top with 1/2 cup of cheese. Bake 30 more minutes or until done. Cut in squares. Makes 12 servings.
Spread pie filling in 8 x 8-inch pan. Sprinkle dry cake mix over filling. Sprinkle nuts on top of cake mix. Pour melted margarine over all. Bake at 350° for 30 to 35 minutes. Makes 6 to 8 servings.
Combine all ingredients. Store in an airtight container. Use to sprinkle over fish or chicken and cook as desired.
Boil sugar and vinegar until clear. Grind green pepper finely. Pour into vinegar and boil 1 minute. Turn off heat and cool. Add one 6 ounce bottle Certo and 6 or 7 drops green food coloring. Pour into sterilized jelly jars; seal with paraffin.
Grease and flour 10 inch tube pan. In a large bowl mix dry ingredients. Add remaining ingredients and stir until mixed. Hand mix only. Pour into pan and bake 1 hour and 10 minutes at 350 degrees. Cool on rack 25 to 30 minutes.
Brown and drain sausage well. Mix Cheddar cheese soup and water until smooth. Stir in sausage and Bisquick. Fill greased muffin tin 3/4 full. Bake at 400° for 20 minutes.
Melt chocolate chips and margarine in microwave on high for 2 minutes or until melted. Stir in peanut butter. Pour mixture over Crispix and stir lightly. Place confectioners sugar in small size trash bag and add cereal. Shake bag gently until cereal is coated with sugar. Place in tight container.
Mix flour and sugar with 3 tablespoons pineapple juice. Add pineapple and cheese. Mix and put in greased 1-quart casserole dish. Sprinkle crumbs on top and pour melted butter over them. Bake at 350° for 45 minutes. Can leave off crumbs; turn upside-down on serving tray and serve on Ritz crackers like a cheese ball.
Cook beets whole with peeling and stems on. Peel and cut as desired; leave whole, slice or cut in quarters. Bring water, vinegar, spices and salt to a boil; add beets. Bring back to a boil, then place beets in sterilized jars and seal. May use canned beets.
Mix softened cream cheese with sour cream. Beat mixture until smooth. Pour in taco seasoning mix and beat again for approximately 1 minute. Place into serving dish (small). Top with shredded cheese. Also good topped with chopped tomatoes, salsa, refried beans, chopped black olives and mild peppers.
In a large bowl, mix together the flour, oats, sugars, baking powder, baking soda, cinnamon, salt, nuts and chocolate chips.
In large bowl, combine all ingredients. Mix well. Place in 4 1/2 x 8-inch loaf pan. Bake at 350° for 1 hour. Drain. Serves 6.
Wash potatoes and cook in skin until tender (in salted boiling water), but not falling apart. Drain when cool, peel off skins.
Preheat oven to 325°. Spread butter on one side of each bread slice. Stack slices and cut in 3/4-inch squares. Turn into ovenproof 1-quart casserole dish; sprinkle with sugar, raisins and spice. Beat egg with milk. Pour over bread mixture. Bake for 25 to 30 minutes, or until pudding is set. Serve warm or cold.
Bake chicken 1 hour at 350°, then cut into small pieces. In greased casserole layer starting with chicken, then broccoli, then sauce made up of mixture of last 4 ingredients, then cheese. I usually get 2 sets of layers. Bake at 350° for 35 minutes. (Not in recipe, but good with water chestnuts and carrots added.)
Cook broccoli and onions together until tender; drain. Mix all ingredients together. Salt and pepper to taste. Bake at 350° until brown. Croutons on top (optional).
Mix crackers and butter. Press into pie plate. Bake 5 minutes. Saute onions in oil, then arrange over crust. Beat eggs, milk, salt and pepper. Pour over onions. Top with cheese and bake at 350° for 40 minutes. Delicious!
Combine and beat cake mix with pudding and eggs. Spread in greased 9 x 13-inch pan. Sprinkle sugar, chocolate chips and nuts over top. Bake at 350° for 35 minutes.
You will need 2 pans, 1 for the meat and onions and 1 for the potatoes (1 frying pan and 1 large pot or Dutch oven).
Mix the dry ingredients. Add the moist. Stir. Drop by spoonful on greased cookie sheet. Bake at 375° until brown.
Cream together margarine and sugar. Add eggs and mashed bananas to creamed sugar and margarine. Then add dry ingredients and bake at 350° for 45 to 50 minutes in loaf pan.
Add scalded milk to salt, sugar and shortening. Cool to lukewarm. Add softened yeast and 1 1/2 cups flour. Beat well and let rise until very light. Add egg yolks and remaining flour. Knead lightly. Let rise until doubled in bulk. Roll out to 1-inch thickness and cut into rounds. Set these close together on a greased pan and let rise. Glaze the surface of each bun with a little egg white diluted with water. With a sharp knife, cut a cross on top. Bake about 20 minutes in a 400° oven. Just before removing from the oven, brush with sugar and water. Fill the cross with plain frosting when cooled. May also be baked in round loaves.
Combine sweet potatoes, butter and sugar; beat at medium speed until well blended. Combine flour, baking powder and salt. Dissolve soda in buttermilk. Combine all ingredients, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead lightly 6 to 8 minutes. Roll dough to 1/2 inch thickness; cut with biscuit cutter. Bake on ungreased baking sheet at 400° for 18 to 20 minutes.
Cook beef and onion in very large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain off any fat. Return beef to skillet. Stir in broth, tomato paste, salt, oregano, garlic powder and pepper. Bring to a boil. Add uncooked spaghetti. Reduce heat and simmer, stirring often, for 15 minutes or until spaghetti is tender. Sprinkle with cheese and serve.
Beat shortening at medium speed with electric mixer until fluffy. Gradually add sugar, beating well. Add egg, vanilla and butter flavorings, beating until blended.
Mix flour and milk in saucepan. Cook over low heat until thick. Put in bowl and cool. Cream butter and shortening 4 minutes. Add sugar gradually and beat 4 more minutes. Add flour paste and beat 4 minutes more. Add vanilla and blend.
Fillet duck breasts on each side. Slice filleted breasts into strips 1/2-inch wide and 3 to 4-inches long. Put strips, Italian dressing, jalapeno slices and garlic salt in plastic bag. Refrigerate for 24 to 36 hours.
In a small bowl, combine seasoning, garlic powder, salt and pepper flakes. Separate strips of dough and arrange on a baking sheet. Brush tops with egg and sprinkle with mixture. For each twist, hold one end in each hand. Turn ends in opposite directions to make spirals. Return to baking sheet, pressing gently on each end to hold in place. Bake at 375° for 10 to 12 minutes or until golden brown. Makes 12.
Mix cheese, sugar, vanilla and egg yolk. Press 1 package of crescent rolls into bottom of a 9 x 13-inch pan. Spread cheese mixture and cover with other package of crescent rolls. Beat egg white until foamy; spread egg white on top. Sprinkle almond slices. Bake at 350° for 30 to 40 minutes.
Lightly butter 4 individual ramekins. Pat fillets with paper towels. Cut each fillet in half crossways, roll from cut side and fasten with a wooden pick. Place seam-side down in a cold 10-inch skillet. Mix wine, carrots, celery, green onion, parsley, salt and pepper. Over medium heat, cover and bring to a boil, reduce heat to low and simmer for 6 minutes, until fish barely flakes with a fork. With a spoon, remove fish and place in ramekins; keep warm. Remove vegetables from skillet; set aside. Reserve 1/4 cup of the liquid and set aside; discard remaining liquid.
Preheat oven to 350°. Break bread into quarters and place in 9 x 11-inch cake pan or casserole dish. Sprinkle raisins over bread. Beat eggs, dry milk, sugar and vanilla for 2 minutes. Pour over bread crumbs. Dot with butter and sprinkle with nutmeg. Bake at 350° for 1 hour and 10 minutes or until golden brown.
Peel onion and cut into 1/4-inch slices. In a large bowl, beat eggs and milk until frothy. Stir in flour with a wire whisk. Pour about 1 inch of oil in large skillet and heat to 375°. Dip onion rings, a few at a time, into batter, then fry 3 to 4 minutes. Drain on paper towels. If batter is too thick, add 1 to 2 tablespoons milk.
Pour soup into saucepan. Add 1/2 can of water. Stir. Add a can of mixed vegetables with their juice. Stir. Cook soup over medium heat for 5 minutes, stirring occasionally. Eat with favorite crackers. Serves 2 to 4.
Mix sugar, cornstarch and water. Cook until thick. Remove from heat. Add box of Jell-O and cool. Place fresh or frozen fruit in pie shell. Pour sauce over fruit. Chill and serve with whipped topping.
Mix all ingredients and pour into baking dish.	Bake at 350° for about 30 minutes. Makes 6 servings.
Put first 5 ingredients in a large bowl and set aside. In a heavy saucepan mix and cook the milk, margarine and sugar. Boil over medium heat for 10 minutes, stirring almost constantly. Pour over ingredients in the mixing bowl. Stir together, mixing well. Pour in large, buttered dish. Cut in squares when cool.
Boil fryer in seasoned water. Cook spaghetti in fryer water. Saute vegetables in oleo. Add soup, cheese and pimentos to vegetables. Add deboned chicken. Pour sauce over spaghetti and mix well. Season to taste.
Brown sausage in skillet and drain on paper towel. Combine tomatoes and cheese in top of double boiler. Cook over water until melted, then add cooked sausage. Serve hot.
Mix beef, 1 tablespoon cornstarch, salt, onion and pepper; form into small balls. Brown in small amount of oil; drain. Add pineapple juice to oil; heat. Add mixture of remaining cornstarch, soy sauce, vinegar, water and sugar. Cook until juice thickens, stirring constantly. Add meat balls, pineapple and green peppers; cook until they are slightly cooked but still crunchy. Serve over rice. Serves 6 to 8.
Sift dry ingredients together. Cream butter and sugar well. Add egg yolks. Add dry ingredients alternately with buttermilk. Fold in egg whites. Add vanilla. Bake at 350° for 25 minutes.
Cook the celery, onion and carrots together until done; drain. Mix all ingredients, except biscuits, together and put 1/2 the mixture in a 9 x 13-inch pan; cover with 1 can biscuits. Brown in a 350° oven, then put in remaining mixture and cover with the other can of biscuits. Return to the oven and bake at 350° for 30 minutes or until brown.
Cut off tops of green peppers. Cut in half lengthwise - clean seeds and membrane. Precook peppers in boiling salt water 5 minutes. Place peppers into 10 x 8 glass baking dish. Salt inside of peppers.
Melt the oleo in the bottom of an 8 x 12-inch baking dish. Then add the graham crumbs, condensed milk, chocolate chips, coconut and walnuts. Layer recipe in baking dish. Press down with a spoon. Bake at 350° for 25 minutes until coconut is light brown.
Combine graham crumbs, 1/4 cup sugar and softened butter. Press firmly into bottom of tube or spring-form pan (coating sides of pan with butter helps). Beat cheese until soft. Add eggs, one at a time, beating thoroughly after each addition. Gradually add one cup sugar and mix well. Stir in one teaspoon vanilla and pour carefully into pan. Bake at 300° for 1 1/4 hours or until inserted knife comes out clean. Let cool 10 minutes. Spread over top a mixture of sour cream, 5 tablespoons sugar and 1 teaspoon vanilla. Bake 5 minutes longer. Cool. Place in refrigerator until set. Cut in small servings. Serves 12 to 14.
Cook the squash, onion and carrots until almost done, approximately 5 minutes; drain well. Mix the soup, sour cream, salt and pepper; add to squash mixture. Grease a 2-quart casserole well with butter. Layer squash with stuffing mix. Dot with butter and end up with stuffing mix on top layer. Bake. Serves 8 to 10.
Mix eggs, sugar and oil. Add flour, baking soda and salt slowly mixing in with the buttermilk. Mix well, then add raisins and Raisin Bran. Stir in well. Bake at 400° for 20 minutes in lined muffin tins. The batter will keep in refrigerator for 3 to 4 weeks.
Lay chicken breasts in a greased pan and sprinkle with lemon pepper. Mix soup, cream cheese and sour cream. Cover chicken with soup mixture. Cover with foil and bake for 2 hours in a 300° oven. Uncover and bake at same temperature for an additional hour.
Combine sweet potatoes, three fourths of the brown sugar substitute, milk, egg, melted margarine and vanilla; stirring until well blended. Spoon into a shallow baking dish coated with cooking spray. Combine flour and remaining one fourth of the brown sugar substitute; cut in 1 tablespoon margarine until mixture is crumbly. Sprinkle over potatoes and bake at 350° for 35 minutes or until thoroughly heated.
Chill evaporated milk. Mash bananas and set aside. Whip chilled milk until it forms standing peaks. Fold in mashed bananas and chopped peanuts. Place in freezer. After 30 minutes, remove from freezer and whip again. Pour into 1 1/2-quart pan and return to freezer until firm.
Cook onions, bell peppers, garlic and celery in oleo until tender. Add soups, parsley, onion tops, seafood and salt. Simmer in rice. Pour into large casserole dish and top with bread crumbs. Bake uncovered 30 minutes at 350°. Can mix and refrigerate or freeze until ready to bake and serve.
Make syrup of sugar and water. Boil together a few minutes. Add rhubarb to syrup when it starts boiling in center. Watch closely and let boil just one minute. Now here is the trick that makes ordinary rhubarb sauce a deluxe sauce. Pour into a bowl or pan with a tight cover. Leave tightly covered until cold and you will find a sauce very different from any you have ever eaten.
Cut peeled potatoes into quarters or wedges. Combine flour and cheese in plastic bag. Moisten potatoes with water. Shake in bag, a few at a time. Melt butter in a 9 x 13-inch pan. Put potatoes in pan in one layer. After 1/2 hour, turn the potatoes. Bake for 1 hour at 375°.
Add 1/2 cup sugar to juice of 1 orange; mix well and let stand. Soak raisins. Add orange rind; put this mixture through food chopper or food processor. Mix shortening, rest of sugar, eggs, sour milk (add 1 tablespoon vinegar to sweet milk), flour, baking soda, vanilla and the chopped raisins. Bake for 40 minutes at 350° in a fluted or tube pan. Pour juice and sugar over cake while hot.
Mix sugar and flour. Add egg yolks, milk, water, butter and vanilla. Cook on medium high heat, stirring constantly, until mixture boils and thickens. Crumble vanilla wafers onto bottom of 13 x 9-inch pan. Add sliced bananas on top of wafers. Pour pudding mixture on top of bananas. Beat egg whites until fluffy. Add 1/2 cup sugar until thick. Pour on top of pudding. Cook in oven at 350° until light brown on top.
Bake potatoes. When cool enough to work with, scoop out potato centers. Mash potatoes and save potato shells. Fry bacon until crisp. Leave 3 tablespoons of bacon fat in pan. Add onions to bacon fat and cook until clear. Drain off all fat. Mix together potatoes, crumbled bacon, onion, cheeses, sour cream, salt and pepper. Stuff into potato shells. Sprinkle with parsley flakes. Bake at 350° for 30 minutes.
Put ingredients in layers. Bring to a boil and reduce heat; simmer 45 minutes. Serves 4.