HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease bottom only of round microwavable 8 x 1 1/2-inch dish. Beat sugar, buttermilk, oil and egg in medium bowl with fork. Stir in remaining ingredients, except sliced apple and Walnut Topping, just until moistened. Spread batter evenly in dish. Microwave, uncovered, on Medium for 9 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until top of cake is set but still moist. Arrange apple slices in spoke fashion on coffee cake. Sprinkle evenly with topping. Microwave, uncovered, on High for 3 to 4 minutes, rotating dish 1/2 turn after 2 minutes, until apple slices are slightly tender and toothpick inserted in center of cake comes out clean. Let stand uncovered for 5 minutes. Serve warm.
Arrange skinless, boneless chicken in shallow baking dish. Place sliced cheese on each piece of chicken. Stir soup and water together. Pour mix over chicken and cheese. Sprinkle stuffing mix over soup layer. Drizzle with melted butter. Bake, uncovered, at 350° for 1 hour. Serve over hot rice.
Grease 13 x 9-inch baking dish. Combine all ingredients except topping (crumbs and butter). Put in casserole dish. Mix topping. Pour on top of potato mix and cover with foil. Bake at 350° for 20 minutes with foil. Uncover and bake additional 20 to 30 minutes. Yields 8 servings.
Break up angel food cake in a 9 x 13-inch pan. Top with crushed pineapple. Top with instant pudding. Slice banana and place on top of pudding. Top with light Cool Whip. Makes 8 servings. This is an excellent low calorie dessert.
Roll out biscuits separately in flour. After flat, place 1 1/2 teaspoons of margarine in center. Sprinkle 1 1/2 teaspoons of sugar over margarine. Fold biscuits and lay in bottom of baking dish. Use remaining margarine and sugar on top of rolls in dish. Pour vanilla over rolls and milk until covered. Bake at 350° until bubbling and thicker, approximately 15 to 20 minutes.
Line pie plate with pastry. Make a fluted standing rim. Combine eggs, sugar and salt. Gradually stir in milk. Add the flavoring. Pour into pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and bake for 25 to 30 minutes. Test with knife; if it does not come out clean, bake a few minutes longer.
Combine yogurt, mayonnaise, cream cheese and seasonings. Mix well. Then, stir in Cheddar cheese and crab. Cover and chill 2 hours. Sprinkle with paprika. Serve with crackers, bread sticks or vegetables. Makes approximately 20 servings. A 3 tablespoon serving equals 44 calories and less than 1 gram fat.
Trim stem and remove strings from sides of each pod. Blanch pea pods in lightly salted, boiling water 2 to 3 minutes. Drain and rinse in cold water. Using a sharp knife, slit each pea pod open along straight edge.
Mix all ingredients together. Cover and chill at least 1 hour. Toss apple slices with lemon juice to avoid discoloring.
Combine first 4 ingredients. Beat eggs with fork in a large bowl. Stir in whipping cream and butter. Gradually add sugar mixture; stir until smooth. Stir in corn. Pour into 9 x 13 baking dish. Bake at 350° for 45 minutes or until top is golden brown and mixture is set.
Place chicken breasts between sheets of wax paper. Pound thin to about 1/4-inch thick. Combine flour and seasonings in bag. Add chicken breasts. Shake to coat well. Shake off excess. Heat butter and olive oil in a large skillet until they bubble. Saute chicken breasts, a few at a time (do not crowd), about 2 to 3 minutes on each side. Do not overcook. Drain on paper towels. Keep warm. Drain all excess butter and oil from pan. Add 2 tablespoons unsalted butter to hot pan. Add wine (when the butter sizzles) and add 1/2 cup chicken broth. Let boil together for 2 minutes, scraping bottom of skillet. Add lemon juice; heat briefly. Return chicken to skillet placing lemon slices on top of breasts. Sprinkle capers over chicken. Cover and keep on low heat for 5 to 10 minutes. (Add more broth for more sauce.) Serve on platter. Sprinkle with parsley. Excellent with rice or pasta.
Bring sugar and syrup to a boil; take off at once. Add peanut butter. Stir until dissolved. Add corn flakes; mix well. Drop by spoon onto wax paper.
Press 1 package rolls on bottom of a 9 x 13-inch pan, ungreased. Beat remaining ingredients; spread on top. Press another package on top of cheese mixture, sealing perforations before placing on top. Bake 30 minutes at 350°. Frost when cool.
Mix Crisco into flour and salt by hand. Gradually add water. Mix with hand until you can form a ball and the dough is rollable.
Put in blender and blend until smooth the warm water, butter, eggs, sugar and dates. Add nuts and blend until nuts chop. Combine flour and soda; fold in date mixture. Pour into greased 9-inch pan. Bake at 300° for 45 to 55 minutes.
Blend soup and milk. Stir in Velveeta cheese. Mix with spaghetti and turkey. Put into greased baking dish and sprinkle Parmesan cheese on top. Sprinkle paprika on top of the cheese. Bake at 350° for 25 to 30 minutes.
Mix sugar, flour, coconut and nuts together. Add beaten eggs, milk, salt and vanilla. Add margarine.
Combine ingredients and beat well. For just two people, use the batter to make "batter cakes"; they are just great.
Preheat oven to 350°. Combine ingredients and pour into deep dish pie crust. Bake 45 minutes or until done. Top with Cool Whip and sprinkle with chopped nuts (optional).
Blend soups together in 2-quart casserole. Mix in beef, onion, garlic, peas and 2 cups noodles. Cover. Microwave on High for 4 minutes. Stir. Reduce power to 50 percent. Microwave 5 minutes more. Stir. Sprinkle with almonds and remaining noodles and cook, uncovered, until done, 3 to 5 minutes. Makes 4 to 6 servings.
Melt butter in saucepan. Mix flour and sugar together. Beat egg. Mix flour and sugar mixture with egg and pineapple juice and stir, then add lemon juice. Cook until thickened. Cool and pour over bananas, apples, oranges, grapes and nuts, if desired.
Butter both sides of bread and put in 9 x 13-inch pan. Put sausage on top of bread. Mix eggs with 1 cup milk and add salt and pepper to season. Pour egg mixture over sausage; sprinkle cheese on top and let set overnight in refrigerator or at least 1 to 2 hours. Cook at 350° about 30 minutes or until eggs are set.
Saute onion and garlic in 1 tablespoon oil until tender. Remove from heat and set aside. Combine chicken, chopped green chiles and green salsa; add sauteed onion mixture to chicken, tossing gently. Set aside. Combine flour, chicken broth and half and half or cream; cook over medium heat until mixture is thickened and bubbly, stirring constantly. Add 1/2 cup cheese, stirring until cheese melts. Set aside. Fry tortillas one at a time in remaining oil. Dip tortillas in cheese sauce. Place 2 tablespoons chicken mixture on each tortilla. Roll tortillas with seam sides down. Sprinkle with cheese. Bake 15 minutes at 350°, covered. Uncover and bake additional 15 minutes.
Preheat oven to 425°. Spray shallow baking pan with Pam. Combine oats, milk, egg, onions, 1 1/2 teaspoons seasoned salt, basil and pepper. Mix. Add hamburger. Mix. Shape into pan. Bake 15 minutes. Drain grease. Arrange cheese on top of meat. Arrange Tater Tots on top cheese. Sprinkle with remaining seasoned salt. Bake 15 more minutes or until done. Serve in squares. Serves 4.
Preheat oven to 325°. Grease and flour a tube or loaf pan. Beat egg whites until stiff and set aside. Cream butter and sugar, then add egg yolks one at a time. Add flour, soda and sour cream, mixing well. Stir in flavorings. Fold in egg whites. Bake 1 hour and 15 minutes.
Beat together eggs, soda, vanilla and buttermilk. Add marshmallows. Add to pan mixture and mix well, then bake at 350° for 30 minutes.
Mix pudding, pineapple and marshmallows. Then add Cool Whip and mix. Refrigerate overnight.
Blend the first 4 ingredients together. (May use a blender.) Add butter. Pour into pie shell and bake at 400° for 25 minutes.
Mix and beat soft margarine and vanilla ice cream. Beat in sugar, slowly add flour. Dough will be sticky when all mixed. Put in refrigerator overnight. Roll dough, little at a time, thin on flour surface. Cut in 2 1/2 x 2 1/2-inch squares. Put about 1/2 teaspoon of pie filling in middle. Fold 2 corners. Bake at 350° for 25 minutes.
Mix dry soup and rice together and spread in greased 9 x 13-inch pan. Mix mushroom soup with water and pour 1/2 over rice. Top with chicken, lightly salted, and pour remaining soup over top. Bake at 350° for 1 1/2 hours.
Mix all ingredients into a large saucepan. Stir and cook over low heat about 15 minutes. Add meatballs. Cook for an additional 10 minutes. Serve with rice.
Saute onions, butter and garlic until transparent. Add meat; brown. Drain excess. Add remaining ingredients and boil. Reduce heat and simmer partially covered one hour or until the black dog starts howling. Top with shredded cheese if desired.
Combine milk, pulp, vanilla and sugar. Sift together dry ingredients and stir into first mixture. Fold in nuts and raisins. Pour into a greased 9 x 5-inch loaf pan. Bake in 350° oven 1 to 1 1/2 hours.
Mix together and leave in refrigerator. Top with onion rings and bake in a 350° oven for 45 minutes.
Skin the chicken; arrange in a large, shallow baking dish. Mix together the soups; pour over chicken. Garnish generously with paprika for browning and parsley flakes for color. Bake at 400° for 1 hour. Makes 6 servings.
Combine Velveeta, mayonnaise, milk and mustard; stir over low heat until smooth. Saute onion in margarine. Add meat; mix lightly until thoroughly heated. Fill rolls with meat mixture; top with sauce. Makes 6 sandwiches.
Melt butter or margarine in saucepan; remove from heat. Stir in brown sugar; cool. Beat in eggs, one at a time. Stir together flour, baking powder and salt. Stir into butter-sugar mixture. Stir in vanilla and nuts. Place mixture in greased 13 x 9 x 2-inch pan and bake at 350° for about 30 minutes. Do not overbake. Cut into bars while warm.
Combine 1st three ingredients and mix well; this will be very stiff. Press evenly into greased and floured 9 x 13 x 2-inch pan. Mix next 3 ingredients in large bowl with mixer. Pour mixture over mixture in pan. Do not stir. Bake for 30 minutes at 350°. Sprinkle with powdered sugar after baking.
Reserve water drained from squash. Combine all ingredients. Add squash water, if needed, for consistency. Drop by tablespoonfuls into deep fat to form balls the size of hush puppies. Makes 12 to 14 puppies.
Brown hamburger; drain well. Add tomatoes, beans, 3 teaspoons chili powder, onion, catsup and green pepper. After adding all ingredients in crock-pot stir well, then turn on low and cook slowly.
Mix well. Bake at 450° for 40 minutes; (with gas) it takes only 35 minutes.
In a 3-quart casserole, toss meat with cornstarch, salt and pepper until coated. Stir in remaining ingredients. Cover. Microwave on High 5 minutes. Stir; reduce power to 50% (Medium) and microwave 30 to 45 minutes or until meat and vegetables are tender, stirring 3 or 4 times during cooking. Remove cover during last 5 minutes of cooking time. Let stand, covered, for 10 minutes. Serves 2.
Mix these ingredients together thoroughly. Make into small balls (about marble size). Bake in 350° oven on a greased cookie sheet until done.
Prepare Dream Whip. Mix cheese, sugar and 1 tablespoon juice. Fold all together.
Preheat oven to 350°. Brown sausage and drain. Add mustard. Place bread in greased Pyrex dish (do not stack bread). Spread sausage, then cheese. Mix remaining ingredients and pour over top. Bake at 350° for 1 hour. Especially good for breakfast. May be fixed the night before and refrigerated. Ready to cook the next morning.
Mix the first 6 ingredients at low speed. Bake at 325° for 40 minutes. Boil butter, brown sugar, evaporated milk and coconut for 1 minute. Spread over top of cake. Serve hot.
Melt oleo and chocolate. Add sugar, flour, nuts, vanilla and eggs. Spread this in 9 x 13-inch greased and floured pan. Spread Cream Cheese Filling over chocolate mix. Sprinkle with chocolate bits. Bake at 350° for 20 to 25 minutes. Sprinkle 2 cups miniature marshmallows and bake 2 minutes more. While hot, spread with Frosting swirling into marshmallows. Cool. Cut in bars. Refrigerate.
Heat 3 tablespoons olive oil in a large deep skillet. Add onion and garlic. Cook until onion is transparent. Stir occasionally. Add ground beef and ground pork broken into small pieces. Cook until lightly brown. Stir in tomatoes, tomato paste, water, salt, pepper and oregano. Cook, uncovered, over low heat about 1 1/2 hours, stirring occasionally.
Saute onion in butter; add ground beef. Cook until done. Add egg noodles, tomato soup, water, Ro-Tel and chili powder or sauce. Turn fire low and cook until noodles are tender. Then add ripe olives and corn. Fix this on top of stove. Place in refrigerator until ready to cook. Put grated cheese on top and cook at 350° for 45 minutes. Open oven and let set for 15 minutes. Then eat, it's good.
Cream shortening and sugar. Add eggs and milk; beat about 2 minutes. Add flour; beat well. Add vanilla. Drop 1/2 teaspoon of mixture in crushed corn flakes and roll; place on greased cookie sheet. Top each with 1/2 maraschino cherry. Bake at 375° for 10 minutes. Makes about 90 cookies.
Freeze orange/pineapple juice mix. In blender, mix frozen juice, banana and milk; blend until smooth.
Mix ingredients together, adding cheese and pepper last. Bake in greased skillet at 350° for 40 minutes.
Fry hamburger, drain then add seasoning and mix. Mix with beans, hot sauce, lettuce and cheese. When ready to serve add the rest.
Mix flour and 2 cups cold water in a saucepan. Stirring constantly, bring to a simmer. Add cornstarch to 1/4 cup cold water and stir into flour mixture. Cook slightly until thickened. Allow to cool and then add food coloring.
Cook hamburger, chopped onion, green pepper, chili powder and sugar until done. Add remaining ingredients. Cook until done.
Cream butter and sugar together. Add beaten eggs alternately with flour. Fold in bananas, nuts and vanilla. Bake in loaf pan at 300° to 325° for 1 hour until done.
Saute onion and green pepper in bacon grease. Add tomatoes, catsup, lemon juice, jalapeno pepper, Worcestershire sauce, salt and pepper to taste.
Combine boiling water, salt, lemon juice and sweet pickle liquid or pickling spice; boil for 5 minutes. Add shrimp. Remove from heat when water returns to boil. Let stand for 2 minutes. Scoop from water to a pan of very cold water to stop the cooking (if overcooked, shrimp shrink excessively and become tough). Peel and devein shrimp. Reserve and cool about a quarter of the shrimp broth to be used for refrigerating peeled and deveined shrimp.
Brown hamburger; cook bacon. Combine other ingredients. Add barbecue sauce if needed to prevent being dry. Bake 30 to 40 minutes at 350°.
Mix margarine, cocoa and water in saucepan. Bring to boil. Mix sugar and flour into a large mixing bowl. Pour chocolate mixture over flour and sugar. Add buttermilk, eggs, soda and vanilla. Pour into 16 1/2 x 10 1/2 sheet pan. Bake at 400° for 20 to 25 minutes.
Prepare chocolate pudding as directed on box. Add dry cake mix, batter will be very stiff. Mix 1/2 package of chocolate chips into batter. Put brownie mixture in a 9 x 13-inch baking dish prepared with Pam. Place remaining chocolate chips on top of batter. Bake at 325° for 40 minutes. Don't overbake! Cool and store in airtight container.
Melt 1/4 pound margarine in Pyrex baking dish. Mix sugar, flour, milk, baking powder and vanilla. Pour into dish with margarine. Add one large can of fruit, as desired. Then sprinkle sugar over the top. Bake at 350° until crust rises to the top and turns golden brown.
Cook carrots in just enough water to cover in a saucepan with a tight lid. When carrots are tender, drain and return to pan. Add butter, brown sugar, ginger and salt. Mix very well. Cook over low heat, turning often for about 5 minutes. Transfer to a heated serving dish. Serves 12.
Layer 1/2 pound of cheese in baking dish. Mix eggs and green sauce and pour on top of first layer of cheese. Layer remaining 1/2 pound of cheese on top. Bake at 350° for 20 minutes. Serve with corn chips.
Mix and let stand 15 minutes. Line 1 (9-inch) pie pan with crust. Add fruit mixture and cover with top crust. Slit several spots to let steam escape. Bake in hot oven at 450° for 15 minutes, then at 350° for 30 minutes longer.
Heat tomato soup, cream cheese, gelatin and mayonnaise over low heat until cheese is melted. Then add onions, celery, and shrimp; stir. Remove from heat; pour into a mold and chill overnight. Unmold and serve.
Cut broccoli into bite size pieces. In a 4-quart covered saucepan, over medium heat, cook broccoli until tender. Drain in colander. In the same saucepan, over medium heat, melt butter; cook onion and garlic until tender. Stir in soup and tarragon. Mix well. Add both cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour in a 2-quart casserole. Bake 30 minutes at 350°.
Wrap two bacon strips around each chicken breast. Place in a shallow glass baking dish; set aside. In a small mixing bowl, combine soy sauce and sugar; add remaining ingredients. Pour over evenly. Cover with plastic cover and refrigerate for several hours or overnight. Drain and reserve marinade. Bake at 325° for 50 to 60 minutes or until chicken is done, basting occasionally with marinade. Yield: 2 servings.
Place rice and water in a saucepan. Cover and bring to a boil. Turn the heat down as low as possible and simmer without interruption for about 40 minutes or until the rice is tender. Remove from heat; fluff with a fork and stir in lemon juice and dill. Set aside.
Melt oleo in saucepan and add remaining ingredients, stirring constantly. Simmer for 15 minutes, stirring frequently. Sauce may be stored in tightly closed jar in refrigerator for 1 week. Marinate chickens 5 to 6 hours in sauce (or overnight), then barbecue over medium coals for 1 1/2 hours, turning and basting occasionally. Makes enough sauce for 2 to 3 whole chickens.
Combine beans, milk, soup, pepper and 1/2 can fried onions. Pour into 1 1/2 qt. casserole. Bake uncovered at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Cook tomatoes, onion, salt, pepper, bay leaf and sugar in saucepan for 15 minutes over low heat. Strain tomato mixture.
Preheat oven to 375°. Combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 2 tablespoons of chicken mixture on wide end of each triangle and roll up to opposite point. Arrange in 8 or 9-inch oven dish. In saucepan, combine soup, milk and remaining cheese. Heat until cheese melts. Pour 1/2 over chicken-filled rolls. (Reserve remaining soup mixture for sauce topping at table.) Bake 20 to 25 minutes or until golden brown. Serve with remaining sauce.
Allow cheese and cheese food to reach room temperature. Mix well. Add juice, 1/2 parsley and 1/2 of nuts; mix well. Chill until firm enough to shape into ball, about 1/2 hour. Roll in parsley and nut mixture. Makes 2 big cheese balls.
Combine all ingredients except crescent rolls. Roll out crescent rolls to form 4 rectangles on floured surface. Divide chicken in 4 and put 1/4 in the middle of each crescent roll. Fold sides over and pinch shut. Cook 25 minutes or until golden brown at 350°.
Marinate chicken in eggs overnight. Combine breadcrumbs and parsley. Coat chicken pieces with breadcrumb mixture. Brown in frying pan. After browning, put chicken in greased (Pam) 9 x 13-inch pan. Add a layer of mushrooms over chicken. Next, pour 1 1/2 cups of chicken broth over all. Cover with Muenster cheese slices (one package). Bake 30 to 40 minutes at 350°.
Rub bottom and sides of crock pot with butter. Rinse chicken and pat dry. Season inside and out with salt and pepper. Put chicken in crock pot. Add no liquid. Put on lid and cook on low for 8 - 10 hours.
Cream together margarine and brown sugar. Beat in egg, vanilla and melted chocolate. Sift together flour, baking soda and salt. Add to egg mixture. Beat in sour cream and nuts. Drop on greased cookie sheet. Bake at 350 degrees for 10 minutes. When cool frost with icing.
Mix pudding and milk and set aside. Beat together cream cheese, margarine and sugar. Then stir in pudding, 20 crushed Oreos and Cool Whip. Place in plastic flowerpot. Top with 10 crushed cookies, silk flowers and gummy worms. You may want to line the pot with plastic wrap.
Cream butter, sugars and honey. Blend in eggs and vanilla. Stir in combined flour, cream of tartar, soda, salt and cinnamon. Stir in oats, nuts, raisins, etc. Drop by teaspoon on cookie sheet. Bake 10 minutes at 350°. Let cool slightly before removing from baking sheet. Makes 4 dozen.
Blend sugar and shortening until creamy; add pulp and soda mix. Add eggs and beat thoroughly. Add flour and spices which have been added to the flour. Add nuts and raisins. Mix well. Drop by spoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Saute bacon and onions in large saucepan until bacon is crisp. Add beans; season with salt and pepper. Cover with water. Cover pot and simmer for 2 hours. Add sugar and simmer 20 more minutes.
Cut bacon into thirds. Wrap one slice bacon around each wiener. Put toothpick through bacon to hold it. Arrange in large baking dish, toothpick facing up. Mix brown sugar and catsup and pour over the wieners. Bake 1 hour at 375°. If bacon is not cooked enough, leave a little longer.
Heat tomatoes and add baking soda (will fizz). Add milk and sugar. Stir while heating. A tablespoon of butter or margarine may be added. Serve with crackers.
Combine carrots, raisins, coconut, apples, pineapple and nuts. Mix yogurt and mayonnaise. Blend all ingredients. Chill before serving.
Mix jello with boiling water. Then add cold water. Let jell slightly. Drain pineapple and save the juice. Add drained pineapple, mashed bananas and small marshmallows. Let jell.
Cream butter with sugar. Beat in egg yolks, one at a time. Sift dry ingredients together. Blend into creamed mixture alternately with milk. Beat egg whites until stiff and fold in. Fold in chopped almonds, figs and raisins. Turn into greased and floured 10-inch tube pan. Bake in 325° oven 1 hour and 10 minutes or until cake is golden brown and cake tester comes out clean. Cool 10 to 15 minutes in pan. Remove from pan and cool on rack. Drizzle Burnt Sugar Syrup over cake and decorate with whole almonds.
*I have also used mashed bananas, but they spread a little flatter than with butter.
Mix malted milk powder, orange juice and sugar in a glass and fill with seltzer water. Honey may be used in place of sugar. Add a dash of nutmeg on top.
Scald milk. Add shortening, sugar and salt. Let cool. Dissolve yeast in warm water.
Grind cranberries; mix with sugar and pineapple. Let sit 3 hours. Add marshmallows and whipping cream.
Halve eggs lengthwise; scoop out yolks into bowl. Set white halves aside. Mash yolks; blend in cheese spread, mayonnaise, mustard, green onions, and pimientos. Spoon into egg white halves. Chill until serving time. Makes 24 appetizers.
Peel cucumbers; slice paper thin into a bowl. Sprinkle with salt; cover and refrigerate for 3 to 4 hours. Rinse and drain cucumbers and onion in a large bowl; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. Just before serving, add dressing to cucumbers and toss. If desired, arrange lettuce and tomatoes in a serving bowl and spoon cucumbers in the middle. Yield: 6 servings.
Mix all ingredients together; place in large cooking pan and bake until lightly brown in 350° oven, approximately 1 hour.
Cook, debone and chop the chicken. Spray a 9 x 13 inch baking dish with cooking spray. Line dish with chips.
Braise hamburger, onions and celery in frying pan. Blend remaining ingredients (except noodles) in mixing bowl. Add hamburger mixture. Spoon into casserole. Bake uncovered 2 hours at 350°.
Cut canned biscuits into thirds. Combine sugars, cinnamon and melted margarine. Dip each piece of biscuit in melted mixture and place in a Bundt or tube cake pan. Pour rest of mixture over top. Bake about 25 minutes at 350°. Let cool; invert pan. Pull apart and eat. Serves 10.
Mix Cool Whip and milk. Add pie filling. Mix well; add remaining ingredients. Place in freezer until hard. Take out 30 minutes before serving.