HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except poppy seed, with mixer until smooth. Stir in poppy seed. Pour into Bundt pan, which has been greased and sprinkled with sugar. Bake at 350° for 1 hour.
Melt margarine and peanut butter together. Add cracker crumbs and sugar. Smooth in 9 x 13-inch pan. Put in refrigerator. Melt 12 ounces chocolate chips and pour over mixture. Put in refrigerator exactly 30 minutes. Cut in small pieces and refrigerate. Freezes well.
Soften cream cheese. Bring water to a boil and add to gelatin. Stir until thoroughly dissolved. Add milk to pudding mix and blend. Add gelatin and cream cheese to pudding mix and beat with mixer until well blended. Pour into baked pie crusts and chill until firm.
Combine all ingredients, adding 1/2 can of the mushroom soup. Mix thoroughly. Shape into loaf. Place in aluminum loaf pan and bake at 350° for 1 hour and 15 minutes or until brown as you like. Blend remaining mushroom soup with 3 tablespoons drippings and 1/4 cup of water. Stir. Serve this sauce as hot gravy on meat loaf slices.
Brown pork chops. Place pork chops in casserole dish. Slice potatoes in thin slices. Place in a layer on pork chops. Sprinkle diced onion on potatoes. Take drippings and make flour gravy. Pour over pork chops and potatoes. Bake for 40 to 60 minutes in 350° oven.
Fry sausage, onion, and pepper in a large skillet. Do not drain, unless there is a lot of grease. Add rice, tabasco sauce, salt and pepper. Serve with corn bread and red beans.
Prepare cake mix as directed. Use well-greased cupcake liners; fill 1/2 full. Bake 15 to 20 minutes at 350°. Melt oleo; stir cinnamon and sugar together in a bowl. Dip puffs into oleo and then in sugar-cinnamon mixture. Freezes well. Makes about 30 puffs.
Crumble bread in milk; add salt and pepper to ground beef. Form into medium balls. Place them in a small casserole dish. Combine remaining ingredients and pour over the meat balls. Cook 45 minutes at 375°. Yields 4 servings.
Quarter oranges and discard center pith and seeds. Quarter pear and discard center core and seeds. Pick over cranberries; rinse. Put oranges, pear and cranberries through a food chopper. Add sugar and mix well. Chill at least 1 hour.
Mix the first three ingredients; press in a 9 x 13-inch pan. Prick with a fork and bake at 325° for 10 minutes.
Chop green peppers and onion. Cook in oil in 5-quart pan until tender. Cut zucchini and squash into fourths lengthwise, then into 1/2-inch cubes. Add zucchini, squash, chili powder, sugar, salt and ground red pepper. Cook 1 minute. Add tomatoes, beans and corn (with liquid). Cook over high until boiling. Reduce to medium-low. Simmer, uncovered, for 20 minutes.
In a large bowl, mix flour, sugar, milk and cinnamon. Melt margarine in a pan in the oven. Take the pan out and put the dough in. Then drain the peaches. Put them in the pan. Then put them in an oven at 350°.
Mix all together and shape into a mold. Chill overnight. Top with jam. Makes large mold. May divide and make 2 smaller molds. Serve with crackers or Fritos.
Preheat oven to 400°. In mixing bowl, cream oleo and sugar. Beat in eggs and vanilla. Stir in flour, cream of tartar, soda and salt. Shape dough into balls, using rounded teaspoon of dough for each. Combine sugar and cinnamon. Roll balls of dough in sugar and cinnamon mixture. Place 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Blend once, scrape down sides. Then blend until completely smooth. Pour into container; let stand until cool and thickened. Use, refrigerate or freeze, covered. Yields 1 1/2 cups.
Cube chicken. Butter shallow casserole dish. Mix soup, onions, milk and chilies. Place half the Doritos in the bottom. Next place half the chicken. Cover with half the soup and milk; repeat 3 layers again. Top with grated cheese. Bake at 300° for 40 minutes to 1 hour. Serves 6.
Place chicken stock, avocados and lime juice in a blender or food processor. Whirl until smooth. (This is easiest done in two batches.) Add salt and pepper to taste and chill, covered, in the refrigerator for an hour or more. Serve in chilled soup plates garnished with chives or parsley. Serves 6.
Preheat oven to 350°. Mix cake according to package directions. Spread one-half of batter into greased 9 x 13-inch pan. Bake for 15 minutes. In saucepan, melt caramels at medium heat with sweetened condensed milk. Watch carefully so it doesn't burn. Spread evenly on baked cake. Cover caramel topping with rest of cake batter. Bake an additional 20 to 25 minutes. When cool, frost with whipped topping. Refrigerate leftovers.
Mix soup, garlic and oregano. With small spoon dip mixture onto crackers and sprinkle with Cheddar and Parmesan cheese. Place crackers on cookie sheet and bake at 400° for 3 to 5 minutes. Watch! May brown quickly.
Beat egg white to peaks. Gradually add brown sugar and vanilla. Fold in pecan halves. Drop by teaspoons onto greased cookie sheet, making sure there is a pecan half in each one. Bake at 350° for 30 minutes. Turn off heat and leave in oven 30 minutes longer.
Cream margarine, sugar and egg; beat well. Add dry ingredients and applesauce. Beat until smooth. Turn into greased and floured loaf pan. Bake 1 hour and 15 minutes at 350°.
Mash potatoes. Add all other ingredients and mix well. Put in a casserole dish.
Peel, boil and mash yams. Heat pineapple and honey together just until warm. Add pineapple and honey to mashed yams. Add butter. Put in serving dish and top with nutmeg.
Combine 1 cup of sugar with cinnamon in a bag. Cut each biscuit in quarters. Roll in sugar and cinnamon mixture and line a greased tube pan.
Cream butter and shortening in large mixer bowl until light. Add sugar and brown sugar gradually; beat until fluffy. Add vanilla; mix well. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add to creamed mixture alternately with evaporated milk, beating well after each addition. Stir in coconut and pecans. Pour into well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 40 minutes. Cool in pan for several minutes. Invert onto serving plate. Spread glaze over cake. Yield: 16 servings.
Combine softened ice cream, eggnog and chocolate syrup; mix well. Pour into punch bowl or pitcher. Add club soda gradually, stirring gently. Float whipped cream on surface of punch, if desired, or spoon onto each glass; garnish with shaved chocolate. Makes about 11 cups or 20 to 22 half cups.
Fry bacon crisp; set to side. Save bacon grease. Cover potatoes with water. Add bacon grease and onion. Cook until firm but tender. Dice bacon. Mix cheese, milk, sour cream and bacon. Drain potatoes. Layer in casserole dish. Pour mixture over potatoes. Bake at 350° for 45 minutes or until golden brown.
Brown sausage in skillet. In another skillet, add a little oil and saute garlic and the peppers (cut into strips). Season the peppers with salt. Drain sausage and combine with peppers. Add the sauteed onion.
Combine juices in a percolator. Place sugar and spices in basket and perk.
Preheat oven to 425°. Grease an 8-inch square baking dish. Partially cook pasta 1/2 time required on package. In skillet, heat oil. Saute onion 1 minute. Stir in ground meat. Cook until browned. Add spaghetti sauce and bring to boil. Cover and cook 5 minutes.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Cook and stir beef and onions until brown; drain. Stir in salt and pepper. Spread beef mixture in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. Pour over meat and cheese in pie plate. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes.
Mix all ingredients. Freeze. Cut into squares and serve on a crisp bed of lettuce!
Brown ground beef and onion; drain. Set aside. Combine tomato juice, vegetable oil, chili beans, chili powder, salt and pepper. Add hamburger and onion. Let simmer for 1 hour. Serves 8 to 10.
Brown beef in pork drippings. Add onions and chopped garlic and cook until transparent. Sprinkle in flour and stir. Add remaining ingredients. Cover and cook gently 1 1/2 to 2 hours (or longer in crock-pot).
Mix all ingredients together and form into a ring. Put strawberry preserves in a dish on the middle. Serve with crackers.
Cook onions, celery and garlic in hot oil until tender, but not brown. Add tomatoes, tomato sauce and seasonings. Simmer uncovered 45 minutes. Mix cornstarch with 2 teaspoons of water. Stir into sauce. Cook and add shrimp and peppers. Cook 5 minutes more. Serve over rice.
Line a 10 x 14-inch baking pan with 6 tortillas. Add beef which has been browned with onions and seasoned with chili powder. Spread over beef mixture the cans of beans with juice. Place sliced cheese over this; cover with remaining 6 tortillas. Cover tortillas with mixture of soup and tomatoes. Cover with foil. Bake at 350° for 1 hour.
Mix together the starter, flour and dry milk. Cover bowl with plastic wrap; set in warm place for 2 to 3 hours until it smells yeasty. Melt together the shortening and chocolate over low heat or in microwave. Add sugar, vanilla, salt and soda; beat well. Add eggs, one at a time, beating well after each. Add nuts. Combine with sourdough mixture; beat well. Pour into	greased and floured 10 x 15 x 1-inch pan. Bake at 350° for 30 to 40 minutes (until toothpick inserted in center comes out clean). If desired, frost with prepared chocolate frosting.
Cook rice and keep warm. Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup Parmesan cheese and serve over warm rice, sprinkling with remaining Parmesan cheese. Serves 6.
Mix all together. Pour into greased 9 x 13 baking pan. Bake at 375 degrees for 30 minutes. Good served with Chicken Enchilada.
Press crescent rolls out onto a long cookie sheet. Bake as directed on package; let cool. Mix dressing mix, salad dressing and cream cheese together and spread on cooled rolls. Cover cream cheese mixture with vegetables and sprinkle with cheese. Refrigerate until you want to eat.
Boil sugar, oleo, syrup and cream of tartar for 7 minutes. Place popcorn in large roaster; pour sugar mixture over top, stirring, until coated. Place in oven and bake at 250° for 1 hour. Stir every 15 minutes. You can also add 2 cups salted peanuts to popcorn before baking.
Make dough stiff. Shape into small balls. Bake at 350° for 10 to 12 minutes, or until lightly browned. You may add coconut, nuts or chocolate chips.
Prepare crust per directions. In medium bowl, stir eggs, corn syrup, sugar, chocolate, margarine and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake at 350° for 50 to 60 minutes. Cool.
Mix all ingredients thoroughly with hands. Press and mold into a long, smooth roll about 2 1/2 inches in diameter. Wrap in wax paper; chill until stiff. With a thin, sharp knife, cut in thin slices 1/16 to 1/8-inch thick. Place slices a little apart on ungreased baking sheet. Bake at 400° for 6 to 8 minutes. Yields 6 dozen.
Mix. Add salt to taste. Use just part of the liquids in the vegetables. Mix well and pour over vegetables. Let stand overnight in refrigerator.	Drain.
Steam cauliflower until fork tender. Mix mayonnaise, mustard and cheese. Heat 2 minutes on full power in microwave. Pour over cauliflower and serve hot.
Cream shortening and sugar, 1 cup at a time and cream after each. Add flour mixed with salt, alternating with milk and flavoring, ending with flour. Add cherries and nuts. Pour into greased angel food pan. Place in cold oven on lower shelf. Bake at 300° for 1 hour and 45 minutes to 2 hours. Let stand in pan 1/2 hour before moving from pan. Cool on rack.
Mix everything together; spread 2/3 of mixture in 8 x 8-inch pan, patting well on sides and bottom.
Crust: Cut Crisco into flour; add cold water and vinegar. Divide in half and roll out; cut into fourths. Peel and slice apple onto each piece; sprinkle sugar and cinnamon over top. Add pat of butter. Fold up and pinch together. Place in a 9 x 13-inch pan. In a pan (or bowl for microwave) melt together next 4 ingredients and pour over top. Bake in a 400° oven for 35 to 40 minutes.
Brown meat with the next 4 ingredients and drain. Add remaining ingredients; simmer for at least 30 minutes. Beginning with Fritos on bottom and meat mixture next, add any toppings you want to (cheese, lettuce, tomatoes, green olives, ripe olives, salsa sauce and onion). (You may already have this one, but it is really good and not much trouble.)
Bake cake in 13 x 9-inch cake pan. Poke holes in cake and pour Kahlua over it. Cut cake into 1 inch squares. Prepare mousse. Arrange cake squares in bottom of deep glass dish. Cover with mousse, then Cool Whip and candy. Repeat layers until dish is filled.
Cut chicken into bite size pieces. In skillet, heat oil and brown chicken. Stir in spaghetti seasoning, bell pepper, water and tomato paste. Bring to a boil. Reduce heat and simmer 1 to 3 minutes until thickened. Stir occasionally. Cut each pita bread in half. Fill pockets with chicken mixture and top with grated cheese.
Put gelatin and hot water into blender container. Cover and process and stir until dissolved. Remove feeder cap and add syrup, vinegar and milk. Push liquify and add cream cheese. When mixture is smooth, stop blender. Add carrot pieces and pineapple. Replace cover and process 1 cycle at grind. Pour into a 2-quart ring mold and chill until set. Yields 6 to 8 servings.
Mix crumbs and 6 tablespoons butter; pat into a 9 x 13-inch pan.
Saute diced onions, sliced leeks, diced celery, carrots and diced mixed peppers in oil until onions become transparent. Add ground buffalo. Saute until lightly browned. Blend in flour. Blend in minced garlic, chicken and beef bases and tomato paste. Add water. Heat, stirring continuously, until thickened. Add black pepper, thyme, marjoram and bay leaf. Add potatoes and tomato puree. Reduce heat and simmer until potatoes are tender, about 45 minutes. Add diced tomatoes, green beans and corn. Simmer until green beans are tender, about 10 minutes. Blend in fresh minced parsley.
In a large punch bowl, prepared with ice ring, add one container of sherbet. Pour in 1 1/2 quarts ginger ale. When sherbet softens, add remaining half gallon of sherbet and 1 1/2 quarts of ginger ale.
Marinate chicken 2 hours with soy sauce, sugar, sake and ginger juice. Fry in oil until moisture is gone. Lay on top of shredded cabbage.
Combine flour, salt and pepper. Pound seasoned flour into both sides of round steak. Cook onions in Wesson oil until tender; remove and set aside. Brown meat in oil; drain fat. Top meat with onions and tomatoes. Cover and simmer 2 to 3 hours or until meat is tender. Thicken sauce, if desired, and season to taste. Serve with potatoes, rice or noodles. Makes 6 servings.
Cook and stir ground beef over medium heat until light brown; drain. Stir in taco sauce mix. Toss lettuce, tomato, cheese and chips. Spoon hot beef mixture and salad dressing over lettuce mixture. Serve immediately. Yield: 8 servings.
Heat oven to 350°. Combine apples, brown sugar, flour, 1/2 teaspoon cinnamon and lemon juice. Toss and coat apples well. Spoon into ungreased 8-inch square pan. Using 1/2 of the cookie dough, drop by teaspoon evenly over the apples. In a small bowl, combine sugar and 1/4 teaspoon cinnamon. Sprinkle evenly over cookie dough. Bake at 350° for 35 to 45 minutes until top is golden brown and apples are tender.
Cream cheese; add sugar. Beat in one egg at a time. Add rest of the ingredients. Pour into greased bowl. Set into pan of water. Bake at 350° for 1 hour and 15 minutes.
Mix chicken, broth, soup, vegetables, onion, salt and pepper. Spread mixture in casserole dish. Top with crust.
Lightly spray a 4 to 6-quart slow cooker with vegetable oil cooking spray. Place the remaining ingredients in the slow cooker and stir to combine. Cover and cook on low for 8 to 10 hours or until vegetables are tender. Add salt to taste. If desired, serve with dollops of sour cream and fresh dill.
Mix together in bowl. Chill before serving. Very good with fresh strawberries, pineapple, peaches, pears and bananas.
Mix sugar, vinegar, soy sauce and ketchup well. Place chicken wings in a casserole; pour mixture over wings. Bake, covered, at 350° for 60 minutes.
Cream shortening. Add other ingredients; beat until desired consistency. For stiffer icing, add more powdered sugar. For thinner, add more water.
Drain pineapple and mix with beans. Add ketchup and brown sugar to taste; mix well. Pour into baking dish and spread bacon slices over top. Bake for 20 minutes, or until bacon is done.
Mix thoroughly with electric mixer. Line muffin pan with bake cups. Place 1 vanilla wafer in each cup. Spoon mixture into cups. Bake at 350° for 20-25 minutes. Cool and top with favorite cheese cake topping. Can be frozen - thaws quickly. If freezing, do not add topping until ready to serve. Great for showers, receptions, and parties.
Heat pineapple to boiling; stir in jello until dissolved. Let cool, then add buttermilk; mix well. Fold in Cool Whip. Chill until set. This is good with other flavors of jello too; just pick your favorite!
Cream butter until light. Sift in confectioners sugar, beating constantly, until fluffy. Combine remaining ingredients in small bowl; mix well. Add to creamed mixture and beat until of spreading consistency, adding additional coffee, if necessary.
In mixing bowl, combine eggs and milk. Stir together flour, baking powder and salt. Add to egg mixture; beat smooth with rotary beater.
Grease pan well before pouring mixture. Mix creamed corn, milk and eggs. Add self-rising corn meal, jalapeno and green peppers, onion and 1/2 cup of cheese. Mix well. Pour into pan or casserole dish and bake at 400° until golden brown. Sprinkle with remaining cheese on top and return to oven until cheese has melted. Cut into squares. Serve hot.
Brown meat and onions. Add other ingredients. Mix well. Cook until thick. Add vegetables. Put in casserole pan and top with mashed potatoes. Spread with butter. Bake at 350° for 30 minutes.
Cook at low heat the beef. (Simmer on top of stove.) Cool beef and cut into small pieces. Strain broth and add to soup. While meat is cooking, start the rest of soup. Add onion soup mix to 1 quart water, stir and add the rest of the vegetables. Add beef and strained broth. Simmer 2 hours. Add additional water as needed. This soup is best made a day ahead and reheated day of serving.
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9 x 5 x 3-inch, or 3 smaller loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inch.
Combine cocoa, soda and boiling water in small bowl; set aside. Cream shortening and sugar; add eggs and vanilla and beat. Add cocoa mixture and beat. Combine milk and vinegar. Sift salt with flour. Add alternately to batter. Bake 30 minutes in 350° oven. Makes 2 (8-inch) layers or 9 x 15-inch loaf.
Brown hamburger and onion; drain. Place in crock-pot. Add remaining ingredients. Cook for 3 hours in crock-pot.
Combine soup mix, soups, sour cream, milk, sherry and mushrooms. Add two thirds of this mix to the 2 uncooked rices in a bowl and mix well. Pour into a 3-quart casserole. Place chicken breasts on rice. Add salt and pepper to taste. Pour remaining one third of soup mix over the top. Sprinkle with paprika. Bake at 350 covered for 11/4 hours. Remove cover and bake 1/2 hour longer.
Cream butter and add sugar gradually. Then add eggs one at a time. Add flour and whipping cream alternately, begin and end with flour. Add vanilla. Bake in preheated oven 325° for 1 hour and 5 minutes.
Combine sugar, eggs, vinegar, flour and water in double boiler and cook until thick and smooth, stirring occasionally. Just before removing from heat, stir in butter and lemon extract. Pour into baked pie shell. If desired, the pie may be topped with frosting or whipped cream.
Soften cream cheese; blend with marshmallow creme. Serve with fresh fruit Especially good with apple slices, bananas, strawberries.
In saucepan, combine carrots, water, rice and salt. Bring to boiling. Reduce heat and simmer, covered, 25 minutes. Do not drain! Stir in 1 1/2 cups of the shredded cheese, milk, eggs, onion and pepper. Turn into 1 1/2-quart casserole. Bake, uncovered, in 350° oven about 1 hour. Top with remaining cheese and return to oven about 2 minutes to melt the cheese.
Combine crumbs, cinnamon and salt. Pour the melted butter over crumbs and mix. Let stand a few minutes. Line bottom and sides of 9 x 13-inch pan. Save some crumbs for top.
Place one-half of cream cheese mixture in bottom of bowl. Slice angel food cake and lay slices on top of mixture. Spoon pie filling on top. Keep alternating layers until all used. Finish with Cool Whip. Best if sits in refrigerator overnight.
Place eggs, sugar and salt into a mixing bowl. Place milk in a teflon coated saucepan. Heat milk on medium heat until it comes to a boil. Use your mixer to beat up egg mixture until slightly foamy. Add egg mixture to boiling milk. Stir rapidly with a wooden or plastic spoon. Keep stirring frequently until mixture becomes curdy and the liquid is clear/watery. Place large piece of cheesecloth over a colander. Pour cured mixture into the center of the cheesecloth.
Cut bread into boat shape. Lift out center carefully and cut into strips for dipping. Mix remaining ingredients together in small bowl. Place filling in bread boat and garnish with parsley. Additional rye bread may be needed.
Tie cloves, allspice and cinnamon in a cheesecloth bag. Place in 5-quart electric Dutch oven or large percolator with cider and sugar. Simmer 5 minutes. Set control to warm to keep cider hot. Before serving, remove spice bag and float lemon slices.
Put apples in jars. Cook the rest of ingredients (except lemon juice) and bring to a boil. Boil until thick and transparent. Add lemon juice. Pour over apples in jars and cold pack for 20 minutes.
Heat oven to 350°. Place chicken in lightly greased 13x9x2 baking dish. Mix chicken soup, broth, and tarragon. Pour over chicken. Sprinkle vegetables over top. Mix flour and baking powder in bowl; add buttermilk and melted butter. Stir to form a thin dough; pour over chicken mixture. Bake uncovered about 1 hour until crust is lightly browned.
Combine butter and milk. Pour over bread crumbs. Combine with remaining ingredients. Pour into well-greased pan. Bake at 350° until firm and lightly browned. Makes 8 servings.
Mix together melted butter, nuts and flour. Press into a 13 x 9 x 2-inch cake pan. Bake at 350° for 10 to 15 minutes. Set aside and cool. Mix cream cheese and sugar until creamy. Add Cool Whip and mix well. Spread on crust. Mix pudding and milk together. Beat until thick. Pour on top of cream cheese mixture. Refrigerate.
Line jelly roll pan with aluminum foil. Cover the bottom with one layer of saltine crackers (whole). Boil margarine and brown sugar for 3 minutes. Pour over saltines. Bake at 400° for 5 minutes. Remove from oven. Pour on chocolate chips and spread. Sprinkle with nuts. Break into pieces when cool.
Brown ground beef with onions and peppers. Drain off excess fat. Add tomatoes and crush them, using all juice. Add tomato paste and one 6 ounce can of water Mix well and add spices to taste. Cook to desired consistency, approximately 15 to 20 minutes. Can add mushrooms, Parmesan cheese, Mozzarella cheese, etc. Serve on warm kaiser buns.
Melt chips in double boiler. Remove from heat; add noodles and nuts. Mix until noodles are covered. Drop onto wax paper by teaspoons. Let cool. Pick up and eat. They are delicious!
Brown sliced onion in the butter until dark brown (caramel colored). Add fresh pepper to taste. Add beef bouillon. Simmer 1/2 hour, add dash of sherry if you would like. Toast bread slices dark - put one on each serving, add cheese and broil until cheese browns.
Spray 13 x 9-inch pan good with Pam. Cover bottom of pan with chopped pecans. Place 1 package frozen dinner rolls, cut in half, 5 or 6 across (leave room to rise). Sprinkle pudding over rolls. Mix butter and brown sugar; pour over top. Leave overnight to rise. Bake 400° 20 to 25 minutes. Turn out upside down on serving plate (cookie sheet) immediately.