HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and mix thoroughly. Pour into greased and floured tube or Bundt pan. Bake at 350° for 1 hour. This cake freezes well. Do not frost if you are going to freeze it. Thaw and then frost.
Cut meat into serving pieces and put in casserole. Add butter, onion, peeled and diced tomatoes, salt and pepper. Mix well. Cover and bake at 350° for 1 hour or until tender. Add 6 cups boiling water and minestra and stir well. Cover and continue baking for 30 minutes, stirring occasionally. Serve at once with cheese. Time of preparation: 1 1/2 hours.
Beat egg; add milk and bread crumbs (let soak 1/2 hour). Add remaining ingredients. Shape into patties and broil, 8 to 12 minutes on each side.
Mix all ingredients together in a large bowl. Put in a 9X 13 greased pan and bake at 350 degrees for 45 minutes. Sift 1/2 c. powdered sugar and water to make a glaze. Glaze while hot.
Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and beat until stiff peaks form and all sugar is dissolved. Spread on top of pie sealing to pastry. Top with coconut if desired. Bake at 350° 12-15 minutes until meringue is browned.
Cut chicken into bite size pieces and sprinkle with garlic powder (season for taste). Cut green onion up, keeping the top and bottom apart. Brown chicken or cook until done. Add the bottom of the green onions with the chicken. Add 1 package of chopped broccoli.
Preheat oven to 350°. Place one crust in pie plate. Saute garlic in skillet with a little oil (chopped onions may also be added). Add meat and stir. Leave on heat for one to two minutes, then add Veg-All. (Any leftover veggies you might have like corn, etc. can be added.) Salt and pepper to taste. Stir in a little cornstarch if mixture is too wet. Pour into crust, add top crust and crimp edges together. Prick top crust. Bake until crust becomes golden brown.
Thaw hash browns. Mix soup and sour cream. Melt 1 stick margarine, pour over potatoes and mix. Add soup mixture, onion, salt and pepper. Mix thoroughly. Put in oblong casserole dish. Add cheese on top and the cracker crumbs. Melt 1 stick margarine, pour over cracker crumbs. Bake at 350° for 45 minutes.
Beat egg yolks. Stir in mixture of flour, baking powder, grated potatoes and salt. Mix well. Beat egg whites until rounded peaks are formed. Fold into potato mixture. Spoon about 2 tablespoons batter for each pancake into hot fat in a skillet. Brown on both sides. Serve with applesauce. (Makes about 1 dozen pancakes.)
Mix together and roll out. Cut out shapes with cookie cutters. While still soft, punch out hole with pencil or whatever for ribbon. Dry for a couple of days. Has a delightful spicy smell for Christmas.
Put sliced apples in baking dish. Mix other ingredients and spread over apples. Bake in a moderate oven, 350°, until done.
Melt the butter in a heavy skillet. Add the cabbage, onion, pepper and seasonings. Cover and cook over low heat until tender, stirring frequently. Add the tomatoes and cook for 10 minutes longer, uncovered.
Combine Milnot, powdered sugar, sugar, egg, vanilla and snow. Mix well quickly.
Combine eggs, milk and oil together and beat until foamy. Add baking powder and salt to flour and add gradually to first mixture. Form into ball and roll out on floured board. Let dry, then cut in narrow strips. Add to boiling broth. Cook slowly until tender, about 45 minutes.
Mix until smooth and creamy. Serve with crackers, cauliflower, celery, chips, etc.
Combine first 4 ingredients in a bowl. Set aside. Combine mayo, sugar and vinegar; add to broccoli mixture. Stir to coat. Cover and refrigerate at least 3 hours.
Cook and drain broccoli. Crush crackers. Add 1 stick melted margarine. Melt cheese and 1/2 stick margarine over very low heat. Put broccoli into buttered baking dish. Pour cheese mixture over broccoli; top with crackers. Bake at 350° for about 30 minutes, or until it bubbles.
Cook bacon and place on paper towel. Saute onions. Mix eggs well in bowl with whisk, then add milk and cream. Add remaining ingredients and pour into pie shell. Bake at 350° for 35 to 40 minutes or until pie shell is brown and middle is firm.
In a medium saucepan, over low heat, combine marshmallows, milk, margarine and salt; cook and stir until marshmallows melt and ingredients are well blended, about 5 minutes. Remove from heat. Add chocolate chips and vanilla; stir until chips are melted. Serve warm over ice cream. Refrigerate leftovers. Makes about 2 1/2 cups.
Place sugar, butter and corn syrup in small pan. Cook until syrupy. Pour into greased 9 x 13-inch pan. Arrange cubed bread over syrup. Beat together eggs, milk and vanilla. Pour over bread. Cover pan and refrigerate overnight. Bake uncovered at 350° to 375°. Serve with syrup.
Melt chocolate and oil. Blend together the sugar, eggs and flour. Add to chocolate mixture. Add nuts. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for 30 to 35 minutes.
Bake cake as on package for a sheet cake. When done, poke holes in top with a fork. Put pineapple, half the cream and 1 can condensed milk after mixed together over the cake. Put Cool Whip over that, then the coconut.
Slice onion, cucumbers, pepper, tomato and cauliflower in pieces. Mix mayonnaise, vinegar, sugar, milk, salt and pepper and celery seed until smooth for the dressing. Stir all ingredients together and refrigerate.
Peel and thinly slice peaches. Squeeze fresh lemon sparingly over prepared peaches, then evenly sprinkle the sugar over this. Stir in the cherry 7-Up and peach soft drink. Refrigerate.
Cream margarine. Add sugar; blend well. Add eggs, one at a time and beat well. Then add crushed wafers and reduce mixer speed. Add milk, coconut and nuts. Bake 1 1/2 hours at 325° in greased pan. May be frozen.
Preheat the broiler. In a blender or small food processor, blend or process the oil and garlic until well combined. Brush the cut surfaces of the bread with the garlic mixture.
Melt butter in an 8 x 1 1/2-inch round pan. Add brown sugar and corn syrup; heat until sugar dissolves. Sprinkle pecans over sugar mixture. Place biscuits atop in a single layer. Bake at 425° for about 15 minutes or until done. Let stand 5 minutes. Invert; serve warm. Makes 10.
Shred cabbage; remove hard parts. Cook in boiling salted water until tender (7 to 10 minutes). Add grated cheese to medium thick white sauce. Just before removing from the fire, pour over cabbage in buttered dish. Cover with buttered bread crumbs and brown in oven.
Brown and crumble hamburger. Add salt and pepper to taste. Prepare macaroni and cheese according to box directions. Stir in hamburger and shredded cheese.
Put all ingredients in bowl. Mix with spoon until well blended. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Cool before icing. Ice with cream cheese icing.
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours or overnight before serving.
Heat oven to 350°. Grease 10-inch pie plate. Cook and drain macaroni. Brown ground beef with celery; drain. Stir in spaghetti sauce and mushrooms. Simmer 15 minutes. Combine macaroni, eggs, 1/3 cup Parmesan and garlic salt. Place in pie pan. Press against bottom and sides to form a crust. Pour in meat mixture. Cover with foil and bake 25 to 30 minutes. Remove foil and let stand 5 minutes. Sprinkle with additional Parmesan.
Mix all ingredients together. Drop by teaspoonfuls on ungreased cookie sheet. Bake 10 - 15 minutes at 350° or until golden brown.
Prepare jello using 2 cups boiling water and 1 cup cold water. Add sugar and mix well. Add ground cranberries and cut up oranges. Mix well. Pour into jello mold. Chill until firm.
Mix crumbs, sugar and margarine in 13 x 9-inch pan. Press into bottom of pan. Take banana slices and arrange on crust. Beat cream cheese in large bowl until smooth. Gradually add milk and pudding. Beat until blended. Spread over banana evenly. Spread pineapple over pudding mix. Spoon Cool Whip over pineapple. Add just a touch of cracker crumbs over top. Refrigerate for 2 1/2 hours or until ready to serve.
Preheat oven to 350°. Grease an 8-inch square pan. Mix brown sugar, oil and eggs in large bowl with a wooden spoon until smooth. Stir in remaining ingredients. Spread in pan. Bake just until center is set, but not firm, about 17 to 22 minutes. Cool 15 minutes. Drizzle evenly with honey glaze.
Mix pudding with 3 cups milk. Add Cool Whip; stir, mixing well. Line a 13 x 9-inch pan with graham crackers. Add a layer of filling, then a layer of graham crackers, then pour the remaining filling on crackers. Ice graham crackers thinly and place on top of filling. With remaining icing, smooth over crackers.
Cream sugar and shortening; add eggs, one at a time. Mix well. Measure spices and salt and add to flour; set aside. Put soda in buttermilk and add alternately with the flour mixture to the egg mixture, mixing well. Add vanilla. Slowly add the preserves, applesauce, raisins and nuts; blend well. Pour into three greased nine-inch pans. Bake at 350° for 30 minutes. Frost with Caramel Frosting.
Cook steak with next 3 ingredients in shortening in covered skillet over high heat for 5 minutes. Add vegetables, mix well. Cook, covered, over medium heat for 5 minutes longer. Mix cornstarch with 1/4 cup cold water until smooth. Add to steak mixture, stirring constantly. Serve over cooked rice.
Heat undiluted soup and cheese together. Add hominy and green chilies. Pour in baking dish. Add croutons. Bake 30 minutes at 350°.
Mix all ingredients. Shape into 12 patties. Brown on both sides in greased frypan over medium heat.
Mix sugar, butter, eggs and crushed bananas. Combine milk and vinegar to make sour milk. Next, add flour, salt, baking powder and pecans. Mix until well blended. Bake in greased and floured loaf pan. Bake at 325° for 45 minutes to 1 hour or until center is risen.
Cream the oleo, sugar and vanilla. Add egg; mix well. Sift flour, soda, baking powder and salt; add to creamed mixture. Blend in oats, corn flakes and coconut. Drop by teaspoonfuls onto greased cookie sheet. Bake for 13 to 15 minutes in a 325° oven. Good.
Mix sugar and flour in bowl. In a saucepan, put shortening, margarine, water and cocoa; bring to a boil over low heat. Combine with dry ingredients. Add eggs, buttermilk, soda, cinnamon and vanilla. Bake 45 minutes at 350°. Pour Neighbors Chocolate Cake Icing over hot cake.
Mix all ingredients together, beginning with margarine, sugar, cocoa and eggs, and ending with flour. Bake 8 to 10 minutes on ungreased baking pan. Do not overbake!
Blend oil, vinegar, orange rind, honey, salt and pepper together in screw-top jar; shake vigorously. Chill. Combine lettuce, spinach, oranges, kiwi and apples in a large salad bowl, reserving a few kiwi slices for garnish. Just prior to serving, pour dressing over salad; toss. Garnish with reserved kiwi. Serves 8.
Combine sugar and cinnamon; set aside. Separate biscuits; roll each into a 9-inch rope. Dip in butter; coat with sugar mixture. Twist several times and place on a lightly greased baking sheet. Bake at 400° for 10 to 12 minutes. Serve immediately. Yields 10 servings.
Boil sugar and water until sugar dissolves. Then add orange juice and lemonade. Allow to cool at room temperature and add vodka. Then freeze. Keep frozen and when ready to use, spoon into a glass and mix with 7-Up.
In a small saucepan over medium heat, combine soup and milk until hot and smooth. Set aside. Mix cheeses together and set aside. Beat together eggs, milk and spices; set aside. In a large frying pan melt butter. Saute mushrooms and onions. Add beaten eggs and cook until eggs are softly set. Remove from heat and spoon half of egg mixture into a greased 2 x 9 x 13-inch baking pan. Spoon half of soup mixture over eggs and then half of cheese mixture. Repeat layers. Sprinkle top with paprika. Bake, uncovered, in a 300° oven for 30 to 35 minutes. If refrigerated, bake 1 hour.
Cook sugar and syrup in heavy pan until syrup bubbles, then add nuts and cook until candy turns light brown. Add butter and soda. Remove from heat. Stir until butter is melted. Pour in buttered cookie sheet. When hard, break into pieces and store in airtight tin.
Combine apples and sugar, then add oil, walnuts, eggs, vanilla and salt. Sift together flour, soda and cinnamon; add to apple mixture. Bake in 9 x 13 x 2-inch greased pan in a 350° preheated oven for 1 hour. Serve with whipped cream or lemon sauce or top with powdered sugar blended with peanut butter. Add a little hot water if needed.
On a cookie sheet, place crackers, right side up. Spread on peanut butter and top with 3 or 4 marshmallows. Bake at 300° until golden brown.
Sprinkle gelatin over 1 tablespoon water in large bowl. Let stand 5 minutes.
Wrap chicken breasts with chipped beef, then bacon. (Toothpick if necessary.) Mix cream of mushroom soup and sour cream. Pour over prepared chicken breasts. Bake at 300° for 2 to 2 1/2 hours in covered casserole dish. Serve over rice.
Heat oven to 350°. Cook and stir onion in butter until onion is tender; spread in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches). Top with egg slices; sprinkle with cheese. Beat remaining ingredients except bread. Pour soup mixture over cheese; overlap bread slices, buttered side up, on top of casserole. Bake uncovered 30 to 35 minutes or until heated through. Set oven control at broil and/or 550°. Broil 5 inches from heat 1 minute or until bread is toasted. Makes 6 servings.
Boil shank bones in water to cover bones. Add celery and onion. Cover and cook until tender, about 1 hour. When meat is cooked, remove from pot and set aside. Strain the stock into another pot. Add cooked pasta. Shred all of the meat in a bowl. Add sliced red onion, olive oil, vinegar, salt and pepper to taste; mix with romaine lettuce.
First Layer: Put first 3 ingredients together. Mix until crumbly. Pat into 9 x 13-inch pan and bake at 350° for 20 minutes. Cool.
Wash, peel and dice eggplant. Cook in boiling water until tender, about 5 minutes. Drain and cool. In a separate bowl, mix the corn meal, flour, sugar, salt, pepper, onions, and drained eggplant. Lightly beat the eggs and add to the eggplant mixture. Mix well. Drop the mixture by the spoonful into approximately 1 to 1 1/2 inches of 375° (medium-high temperature) grease. Cook until brown, turning when needed. Remove from grease and drain. Yield: 12 medium croquettes.
Combine butter, sugar, egg yolk and flavoring. Mix thoroughly. Sift flour again with salt. Add to creamed mixture; blend well. Cover and refrigerate 1 hour. Form into 1-inch balls. Dip into slightly beaten egg white and roll in decorating sprinkles or coconut. Place 2-inches apart on greased baking sheet. Dip pecan half into egg white* and place on top, pressing down lightly. Bake in preheated 375° oven for 12 to 14 minutes. Remove to rack. Cool to room temperature. Store in tightly covered container. Yields 2 dozen.
Brown ground beef. Drain off fat. Add spaghetti sauce, water, salt and sugar and simmer several minutes in a 13 3/4 x 8 1/2-inch pan. Layer 1/3 of the sauce and 1/2 of the uncooked noodles. Add 1 cup of cottage cheese, 1/3 cup of Mozzarella and mild Cheddar cheese. Repeat layers, ending with sauce and remaining Mozzarella, Cheddar and Parmesan cheeses. Cover with foil and bake 1 hour and 15 minutes. Remove foil and let stand 10 minutes. Bake at 350° in oven.
Mix eggs and sugar. Stir in remaining ingredients. Bake in 9-inch cake pan or muffin pan at 350° for 35 minutes. Makes 12 servings.
Mix first 4 ingredients same as pie crust. Mix 1 egg yolk in a cup and fill with milk to make 2/3 cup. Add this to flour mixture. Divide this in two parts and roll out. One to cover jelly roll pan. (Dough is sticky.) Sprinkle with flour on crust, then put 1-inch thick layer of apples, sliced. Mix 1 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg and sprinkle over apples. Roll out remaining dough and cover over apples. Do not make holes in top crust. Beat egg white stiff and brush top dough. Bake at 375° for 45 minutes.
Grease Bundt or angel food pan well. Place pecans in bottom. Roll frozen rolls in melted butter, then in brown sugar to which cinnamon has been added. Place rolls on top of pecans in Bundt pan in 2 layers. Sprinkle dry pudding mix over rolls. Dribble remaining butter and brown sugar over pudding mix. Let stand overnight in coolest part of kitchen. Next morning, bake in preheated oven at 350° for 30 minutes. Remove from pan immediately. (If desired, a few broken pecan pieces can be placed between the 2 layers of rolls.)
Place all in Dutch oven covered. Cook at 250° for 4 to 6 hours.
Brown beef in skillet and drain. Stir in raw rice, water, salt and onion. Bring to a boil. Reduce heat, cover and cook until water is absorbed (about 25 minutes). Stir in cubed cream cheese until it softens. Combine tomato sauce and chili; pour sauce over rice mixture. Cover and heat about 5 minutes or until hot.
Sift sugar, flour, cinnamon, soda and salt together. In another bowl, mix the eggs, oil, bananas, pineapple, vanilla and nuts. Pour second mixture over the first and stir. Do not beat. Pour into a greased tube or Bundt pan. Bake at 350° for 1 hour and 10 minutes. Remove from oven and let cake cool completely. Ice with cream cheese icing.
Split peppers lengthwise. Remove and discard seeds and veins. Drop in pan of boiling water. When water returns to boil, drain peppers. Put tomatoes in saucepan and cook about 3 minutes, stirring and breaking up lumps. Add corn meal; stir constantly. Let cook over low heat about 10 minutes. Stir often to prevent lumps. Heat 2 tablespoons oil in saucepan. Add onion and garlic. Stir until onion wilts. Add beef and chop with heavy metal spoon. Add the spices, salt and pepper. Add tomato and corn meal mixture. Blend well. Place mixture in the pepper halves. Sprinkle with the grated Cheddar cheese. Bake 30 minutes in preheated 350° oven, uncovered.
Grate cheese. Have cheese and margarine at room temperature; cream together thoroughly. Gradually add flour, red pepper and salt. Make 3 rolls and roll in waxed paper; chill several hours, slice and top with pecan half. Bake 10 to 15 minutes at 375°.
Sift dry ingredients. Add yeast to water. Add oil and buttermilk. Add all this to dry ingredients and knead until smooth. Store in refrigerator in tight container, allowing room for bread to rise. Pinch off as much as needed at a time. Will keep up to 2 weeks in the refrigerator. Bake 15 minutes at 400° to 425° or let rise 30 minutes and then bake. Good either way!
On low heat, break candy bar up and melt. Remove from heat and let slightly cool. Fold in Cool Whip and coffee. Stir well. Pour in pie crust and freeze at least 1 hour before serving. Very rich! Makes 8 to 10 slices.
Combine the first 3 ingredients until smooth. Place remaining ingredients in a large frypan or wok. Toss together for 5 to 8 minutes; add soup mix. Cook for 3 to 5 minutes, until heated through. Serve over rice; garnish with chopped parsley, if desired.
Mix peanuts, sugar and syrup in heavy, oversize saucepan. Boil until honey-colored, stirring constantly. Remove from heat and immediately stir in baking powder, stirring briskly. Mixture will almost double in bulk.
Combine salad dressing mix, butter and paprika. Spread on chicken with spatula. Roll in bread crumbs. Sprinkle with paprika. Place skin side up in greased pan. Bake at 375° for 50 to 60 minutes.
Mix all dry ingredients. Add chopped onion, then milk and egg. Drop by spoonfuls into hot grease. When done, they will float. Put on paper towel to drain.
Melt butter in heavy, medium size saucepan over medium heat. Add asparagus and garlic; saute, stirring occasionally, about 5 minutes. Gradually blend in flour; cook, stirring constantly, 3 to 5 minutes. Reduce heat to medium-low. Gradually stir in 1 cup milk and the cheese; cook, stirring constantly until cheese is melted. Stir in remaining milk, salt and pepper. Stir just until hot. Remove garlic before serving.
Rinse and peel pears. Cut into halves. Remove cores. Lightly grease an ovenproof plate. Place pear halves on plate, cut side down. Squeeze juice from lemon. Melt butter. Brush pear halves with lemon juice. Drizzle with melted butter. Drizzle honey over pears and sprinkle with brown sugar. Bake at 375° for about 10 minutes, basting with pan juices from time to time. Add cream or half and half. Bake another 2 to 4 minutes. Remove from oven and garnish with mint leaves. Serve warm.
In a large soup kettle, combine the water, the carrots, celery and onion. Put in the bouillon granules and let the vegetables simmer for 5 minutes, then add the chicken and broth. Let them cook for another 5 minutes. Then add the noodles and cook until the vegetables and the noodles are tender. Do not overcook the soup or you will have mushy noodles.
Mix cheese and milk with mixer. Stir in lemon juice and vanilla. Pour in crust and let refrigerate until firm. Pour on strawberries as desired.
Mix potato, vanilla, egg and brown sugar together with enough cream to make a good mixture. Add coconut and mix well. Pour into a baking dish and bake at 350° for 30 minutes. Remove from oven and cover with marshmallows. Return to oven to brown.
Heat a lightly greased 8-inch cast-iron skillet in a 400 degrees oven. Combine cornmeal and remaining ingredients, stirring just until moistened. Remove prepared skillet from oven and spoon batter into skillet. Bake at 400 degrees for 20 minutes or until golden brown. Yield: 6 servings.
Preheat oven to 300°. Cream butter and sugar together. Beat in egg yolks until well blended. Beat in sour cream, almond extract and vanilla. Sift flour and baking soda together. Beat flour mixture into batter, one cup at a time. Blend well. In another bowl, beat egg whites until stiff and fold into batter.
Mix sugar, flour and all dry ingredients together. Then the rest of the ingredients, add to this mixture. Put into 3 (9-inch) pans. Bake at 350° for 30 minutes.
Combine Pillsbury pie crust mix with flour and just enough water to moisten the mixture. Roll out tissue paper thin on a floured paper. Cut into strips or squares and drop in chicken broth that has been brought to a rolling boil. Reduce heat and carefully stir in the deboned chicken.
Spread dry rice in a greased baking dish. Pour mixed liquids over rice. Lay chicken pieces on top. Sprinkle with Lipton onion soup mix. Bake at 350° for 2 to 2 1/2 hours or until done.
Steam broccoli. Layer broccoli, cheese and sauce in casserole. Top with croutons. Bake at 350° for 30 minutes.
In skillet, saute onion and pepper in butter until tender. Stir in undiluted soup and drained mushrooms and pimentos. Add basil. In an 8 x 8 x 2-inch pan, mix together noodles, chicken, Ricotta and Cheddar. Pour sauce mix over and top with bread crumbs and Parmesan cheese. Bake at 350° for 35 to 40 minutes.
Brown ground meat; add spaghetti sauce and mix. Boil lasagna noodles until tender; drain. Layer noodles, meat mixture, and both cheeses. The final layer should be cheese. Bake at 350° until completely heated through.
In a large bowl combine brown sugar, oil and vanilla. Beat well. Add milk. Beat 30 seconds. Stir in rhubarb and blend well.
In bowl, blend together all ingredients except chicken. Dip chicken in sauce. Divide chicken in 4 to 6 serving-size portions, placing each serving on separate piece of heavy foil. Pour about 1 teaspoon sauce over each portion of chicken; seal foil securely. Bake in 400° oven for 45 minutes. Open foil packets; brush with remaining sauce. Bake 15 minutes.
Use about 1/3 of refrigerator dough. Roll out dough into a 12 x 7-inch oblong pan. Spread surface with melted butter with pastry brush. Sprinkle with the sugar and cinnamon. Roll up as for cinnamon rolls. Cut into 12 slices; place with a little space between in greased 9-inch round pan. Cover; let rise until light (25 to 35 minutes). Bake until golden brown; remove from pan. If desired, top with icing.
Combine water, butter and salt in saucepan, bring to boil. Stir in rice, cover and set off heat. Let stand 5 minutes, fluff with fork and let cool. Stir in pineapple, marshmallows, coconut and cherries. Fold in Cool Whip, cover, chill about 1 hour. Serves 8.