HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients together and bring to a boil for about 2 minutes. Turn off heat and add butter and vanilla. If you want chocolate pudding, add about 1/2 cup chocolate chips.
bake cake as directed on package. Meanwhile, bring to boil, milk and sugar. When milk has cooled, add coconut. When cake is done, poke holes all through cake with knife. Pour milk and coconut mixture over cake letting mixture run into holes. Ice with Cool Whip. Leave cake in baking pan.
Cream butter. Add sugar and pecans. Add flour, ice water and vanilla alternately. Shape between fingers and cook 45 minutes in 300° oven. Remove while hot and roll in powdered sugar.
Combine ingredients, except pastry, and place in unbaked pie shell. Cover with top crust, making small slits in crust. Bake at 400° for 40 to 50 minutes.
Combine in 1 1/2-quart casserole. Top with canned biscuits. Bake at 425° for 25 minutes. (Cover with foil if biscuits brown too quickly.)
Mix dough and raise according to package directions. Grease cool electric skillet. Place dough in skillet and spread evenly. Cover dough with sauce, toppings and cheese. Put lid on skillet. Turn skillet to 275° or 300° (for crispier crust). Bake 15 to 20 minutes* or until bottom is crispy brown.
Mix and spread on top of cream cheese mixture. Try spreading remaining Cool Whip on top and refrigerate.
Preheat oven to 350°. Put margarine into 2 quart baking dish; set in oven, melting margarine. In a mixing bowl combine flour, sugar, baking powder, salt and milk. When butter is melted, pour flour and milk mixture in the center of butter. Do not stir or mix with batter, let butter come up around the batter evenly. Pour can of fruit pie filling in the center of mixture; do not stir, batter will bake around it. Bake for 45 minutes.
Rinse lentils well and cover with water. Cook, covered, until soft over low heat, about 1 hour. Add potatoes, carrots and mushrooms. Saute onions and garlic in several tablespoons of olive oil and add to soup. Add herbs and soy sauce. Simmer, covered, until vegetables are soft, about 1/2 hour. Adjust seasonings. Good to serve with cornbread!
Preheat oven to 375°. Cut out parchment or waxed paper to cover round baking stone or pizza pan. Prepare brownie mix according to directions. Pour 3/4 mix onto stone or pan covered with parchment or wax paper on baking stone (using all the mix will cause brownie to overflow) and spread to a 14-inch circle. Bake 15 to 20 minutes until set and cool to room temperature. Peel off paper.
Place ingredients in order, starting with cream cheese, in microwavable dish. Bake for about 10 minutes. Serve with crackers.
Mix cake mix according to directions on box. Melt package of Kraft caramel kisses (set aside). Bake 1/2 of batter in pan at 350° for 15 minutes. Pour 1/2 caramel over cake. Melt together chocolate chips, margarine and condensed milk. Pour over cake. Pour remaining 1/2 batter over first batter. Pour rest of caramel over cake. Sprinkle with nuts. Bake at 350° for 30 minutes.
Combine flour, baking powder, soda, pumpkin pie spice and salt in medium bowl. Beat eggs, pumpkin, sugar, evaporated milk and oil in large bowl until blended. Add flour mixture and nuts; mix just until moistened. Pour into greased 9 x 5-inch loaf pan. Bake in preheated 350° oven for 60 to 65 minutes or until wooden toothpick comes out clean. Cool for 10 minutes.
Mix together adding rhubarb and nuts last. Grease and flour 2 loaf pans. Pour in mixture and bake at 350° for 1 hour.
Cook turkey skeleton first. Add celery, onion, carrots, peas and rice. Add cabbage last, not to overcook. Salt and pepper to taste.
Combine all ingredients in container of an electric blender. Process until smooth, stopping once to scrape down sides.
Saute onion, celery and bell pepper in butter. Add flour; cook five to ten minutes. Add other ingredients plus 1/2 gallon milk and two pints whipping cream. Add crawfish and simmer.
Bone and skin breasts and cut into fillets. Saute in butter and oil for 3 minutes. Remove and sprinkle lightly with salt and pepper. Add onion and 1/4 cup water to pan. Simmer until water boils away. Cut half the chilies into strips and add to onions. Cook for 5 minutes over medium heat.
In large saucepan, heat chocolate chips, coffee, cinnamon and salt over medium heat, stirring until chocolate is melted and mixture is smooth. Add milk; heat through, stirring occasionally, but do not boil. Stir in vanilla. Just before serving, beat with rotary beater until foamy. Makes 10 servings.
Stir together cracker crumbs, 1/4 cup cocoa, 1/4 cup sugar and butter. Press mixture firmly onto bottom of 9-inch spring-form pan. Beat cream cheese, sour cream and 1 1/4 cups sugar until smooth. Add 1/2 cup cocoa, eggs and 2 teaspoons extract; beat just until blended. Pour over crust.
Mix kraut, green pepper, celery, onion and carrot in bowl. Mix vinegar, sugar and oil together and pour over kraut mixture. Refrigerate. Great on sandwiches!
Cook rice; drain. Make syrup as follows. In a saucepan, add sugar, pineapple and oleo; bring to a boil for 8 to 10 minutes. Mix with cooked rice; pour into buttered casserole dish. Bake for 30 to 45 minutes at 350°.
Bring broccoli to boil for 5 minutes and drain. Mix soup, eggs, mayo, cheese and onion together. Place broccoli in a 13 x 9-inch pan. Cover with soup mixture. Top with crushed crackers and butter pats. Bake at 350° for 30 minutes.
Sprinkle both sides of chops with pepper; set aside. Spray an unheated, large nonstick skillet with nonstick spray. Heat the skillet over medium heat. Add the chops and cook for 3 minutes. Turn and cook 2 to 3 minutes, or until no longer pink. Transfer to a plate and set aside. In a small bowl, stir cornstarch into the apple-cranberry juice until dissolved. Then add the juice mixture to the skillet, stirring and scraping to loosen any brown bits from the bottom. Stir in the cranberries, tarragon, parsley and honey. Cook and stir until slightly thickened. Add the chops to the skillet. Spoon the sauce over the chops; cook for 1 to 2 minutes more or until heated through. Serve over rice.
Heat the olive oil in a large skillet. Add the cumin seed and cayenne or red pepper, starting with 1/4 teaspoon. Allow to sizzle for a moment. Add the onion and garlic. Saute until relatively soft. Add the tempeh and continue to cook, stirring frequently for another 5 minutes.
Brown ground chicken (or hamburger) with onion and drain excess fat. Set aside. Combine tomato paste and 1 cup hot water, then add tomato sauce. Add garlic, salt, sugar and all spices, stirring over medium heat. Then add browned meat/onion and simmer for about 30 minutes, stirring occasionally. Serve over cooked spaghetti noodles and add grated Parmesan cheese if desired. Serves an average family of 5.
Add all ingredients and mix well. Form 1-inch balls. Roll in granulated sugar, if desired. Place 2-inches apart on ungreased cookie sheet. Bake at 375° for 10 minutes.
Form into large hamburger patties. Wrap in Saran Wrap and foil and freeze. Makes 16 to 20 servings or 18 large hamburgers.
Cook sausage and onions until brown. Drain well. Mix kraut, bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper. Combine with sausage mixture. Chill for at least one hour or more. Remove mixture from refrigerator. With floured hands, roll into small balls. Combine beaten eggs and milk. Dip balls in mixture and roll in bread crumbs. Deep fry until golden brown.
Heat milk in small sauce pan. Sift cocoa and sugar into milk and whisk to blend. Stir in Espresso. Divide equally into four small Espresso or demitasse cups. Top with whipped cream and grated orange rind. Makes 4 servings.
Cook squash and cool. Mix dressing mix and butter. Grease large casserole and put 1/2 of dressing mix on bottom. Mix other ingredients with squash. Pour over dressing layer. Top with remaining dressing mix and bake 30 minutes at 325°.
Preheat oven to 450°. Flour, salt, pepper and cut up chicken or chicken breasts (6 to 8). Place in a baking dish and dot each piece with butter. Brown at 450°. While chicken is browning, heat and mix together the Cheddar cheese soup, cream of mushroom soup and water or milk.
Melt butter; mix with granulated sugar and pretzels. Pat into bottom of 9 x 2 x 13-inch pan. Bake at 350° for 8 minutes; cool. Beat cream cheese, whipped topping and powdered sugar. Spread on top of pretzel mixture. Dissolve Jell-O in boiling water; add strawberries. Stir until Jell-O begins to thicken. Pour over cream cheese mixture and refrigerate about 2 hours.
Meringue: Beat egg whites at fast speed until it rises stiff. Add 1/2 cup sugar and mix well. Add a pinch of salt and cream of tartar. Add 1/2 teaspoon vanilla flavoring.
Mix flour, baking powder and salt. In a large bowl, beat butter and sugar with an electric mixer until fluffy. Beat in eggs until mixture is pale yellow, then add vanilla and chocolate until blended. Gradually add flour mixture, mixing just to blend.
Cut the Crisco into the flour. Add other ingredients. Roll out thick (1/2 inch). Bake at 400° for 11 minutes or until golden brown.
Boil chicken until done. Save stock. Melt margarine and stir into dressing. In 13 x 9-inch pan place 1/3 dressing in bottom, cover with 1/2 the chicken, pour over mushroom soup and 1/2 can chicken stock. Add 1/3 dressing and remainder of chicken, pour over chicken soup with 1/2 can chicken stock. Cover with remaining 1/3 dressing. Bake at 350° for 50 to 60 minutes.
Brown meat and onions. Drain off excess fat and add soups and taco sauce. Simmer a few minutes. Grease a large pan and line with half of the tortillas. Layer cheese, meat and tortillas. Top with cheese and bake at 350°. Serves 6 to 8.
Cook macaroni in salt water until plump and soft. Drain and cool. Place in large bowl and add eggs, pickles, onion, celery seed, pimento and cheese. Place vinegar, sugar, salad dressing, milk and mustard in container and shake well to mix. Pour over first ingredients and mix well. Let chill at least 4 hours. Over night is better.
Brown ground beef with chopped onion. Drain fat. Boil potatoes and mash. Put a layer of meat, a layer of potato, a layer of meat and a layer of potato. Sprinkle with cheese and melt on low heat in oven.
Mix all together except last two ingredients. Place in greased casserole.	Cover with cubed Cheddar cheese. Top with crushed corn flakes. Bake at 350° for 45 minutes.	Serves 12.
Saute onion in butter; pour into casserole dish. Place frozen Tater Tots in butter. Melt Cheez Whiz in microwave as directed on jar. Stir in sour cream; pour on Tater Tots. Bake at 350° until light brown.
Beat the cream cheese until softened. Spread on bottom of microwavable casserole dish. Spread can of chili on top of cream cheese. Sprinkle shredded cheese on top. Put in microwave on High for 10 minutes. Serve hot with nacho chips.
Shred potatoes in bowl; mix egg, soup, salt and pepper. Spread in a large baking pan; bake at 450° for 20 to 25 minutes. Saute ground beef and onion; drain off grease. Stir in sauce and simmer for 15 minutes. Sprinkle 2/3 cup shredded cheese over the potatoes. Spoon meat mixture over cheese and top with remaining cheese; bake 5 minutes longer.
Brown hamburger with onion. Drain. Mix with tomato soup and green beans. Put in casserole. Top with mashed potatoes. Sprinkle with cheese. Bake 1/2 hour at 350°.
Mix squash with soup, sour cream, onion, sugar, salt and pepper. Layer this mixture alternately with the cornbread mixture in a 9 x 13-inch pan. Drizzle margarine over the top. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Combine crabmeat, oysters or mussels and eggs. Melt butter and then saute the onion, celery, bacon and bread crumbs in it. Combine this mixture with seafood and season to taste. Add Worcestershire sauce.
Mix dry ingredients. Add others and cook in double boiler until thick. Put in cooked pie shell. Add meringue and brown. Sprinkle top with coconut before browning.
Brown ground beef in a large saucepan. Mix in remaining ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Serves 8.
Grease a 9 x 13-inch pan. Peel, core and slice enough apples to fill a 9 x 13-inch pan. Mix 1 cup sugar, 1/2 cup flour and cinnamon. Sprinkle over apples in pan. Pour 1 cup water over apples and mixture. Mix remaining ingredients and crumble over apples. Sprinkle cinnamon over all. Bake 1 hour at 350°.
Brown meat and cook onion and green pepper with garlic until tender. Stir to separate meat. Add soups, water, 1/2 cup cheese and spaghetti. Pour into 2-quart casserole. Bake at 350° for 30 minutes or until hot. Stir. Sprinkle remaining cheese on top and bake until cheese melts.
Brown sausage half done; put in celery, peppers and onions and simmer. While this is simmering, bring chicken broth to a boil, then add rice. Remove from heat and let stand 5 minutes, then add sausage mixture to the broth. Put in a casserole dish and bake at 300° for 30 minutes.
Combinations: gingerbread/apple (no sour cream); chocolate/cherry; spice/apple or carrot/apple.
Mix all ingredients in a bowl. Marinate beef or chicken overnight. Broil or bake chicken 1/2 to 1 hour, and beef for 15 to 20 minutes. Bake at 300°. You can also put beef on sticks.
Mix cheeses. Pour 1/2 of cheese mixture in a 9 x 9-inch pan. Mix eggs with taco sauce. Pour over cheese. Cover with the other 1/2 of cheese mixture. Bake at 350° for 30 minutes. Eat with tostado chips.
In a shallow 1 1/2 quart baking dish combine potatoes, oil and pepper. Firmly press mixture across bottom and up sides of dish to form a shell. Bake, uncovered, at 400° for 15 minutes. Meanwhile, in skillet, brown beef, onion and bouillon; drain. Stir in gravy mix, water and garlic salt; bring to a boil. Add mixed vegetables; reduce heat to medium and cook 5 minutes. Stir in 1/2 cup cheese and 1/2 fried onions; place in shell. Bake at 350° for 15 minutes. Sprinkle with remaining cheese and onions; bake 5 minutes longer.
Add prunes, dates and raisins to water. Boil for 6 minutes. Cool. Add eggs, flour, baking soda and salt. Bake at 350° for 22 minutes.
Boil nuts in 1 quart of water for 2 to 3 minutes. Drain quickly. Heat butter in skillet. Add nuts. Stir to toast, then sprinkle with soy sauce and sugar. Heat, stirring until nuts are coated and deep brown. Dry on wax paper and slow oven. I add garlic powder or curry powder. Store. I freeze them until the holidays. Makes a big hit.
Crush or grind vanilla wafers. Add condensed milk, raisins, cherries and pecans; mix well. Line pan with wax paper. Put mixture in and weight down. Leave in refrigerator a few days before serving.
Mix topping, cream cheese and 1 cup sugar. Add milk, if needed. Slice and place layer of cake in bottom of dish. Put half of the topping mix over the cake, then add another layer of cake and pour rest of topping on cake. Mix the cornstarch, sugar and 1 cup water in saucepan and cook until thick and clear. Remove from heat and add the jello and strawberries. Pour over cake. Put in refrigerator overnight. Serve the next day.
In small saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, green pepper, pimiento, soy sauce, garlic powder and ginger. Cook, stirring constantly until thickened and bubbly. Cook and stir 1 or 2 minutes more. Serve warm with spareribs, egg rolls or fried pork chops. Makes about 1 1/4 cups.
Cut each biscuit into 4 pieces. Put sugar and cinnamon in plastic bag and shake. Add 1 can (40 pieces) biscuits at a time and shake. Take biscuit pieces out and toss (do not arrange) into a Bundt or tube pan. Melt margarine and mix with remaining sugar mixture. Pour over biscuits. You may add nuts and raisins as you toss the biscuits in the pan. Bake at 350° for 25 minutes. Allow to cool before removing from pan. Turn upside-down to serve. Pieces are picked apart.
In a large bowl, combine butter, 1/2 cup sugar and egg yolks; beat until creamy. Add flour and knead with fingers. On a greased baking sheet, pat the batter to about 3/8-inch thickness. In a 350° oven, bake until lightly browned, 15 to 20 minutes. Remove from oven and spread with the jelly. Top with chocolate bits.
In a skillet, brown beef; drain. Add cabbage, onion, salt and pepper. Cook over medium heat for 15 minutes or until cabbage and onion are tender. Stir in cheese. Spoon into a greased 9 x 13 x 2-inch baking dish. In a bowl, blend biscuit mix, milk and eggs. Pour over beef mixture. Bake, uncovered, at 400° for 20 to 25 minutes or until golden brown. Yields 6 servings.
Combine soup and sour cream in bowl, mixing well. Coat pork chops with seasoned flour. Place potatoes in a 9 x 13-inch buttered casserole. Arrange pork chops on top. Cover with sour cream mixture. Bake at 350° for about 1 1/4 hours or until pork chops are tender.
Mix first 8 ingredients. Beat in eggs and milk. Bake at 325° for approximately 40 to 45 minutes, depending on your oven. Cool for 10 to 15 minutes. Serves 6.
Place chicken in a casserole dish, cover chicken with Italian dressing, and bake on 350 degrees for about 30 to 40 minutes. Remove chicken from oven and sprinkle cheese over chicken then place slicked tomatoes on top of cheese. Place chicken back in oven for about 10 minutes and melt cheese.
Crumble and sprinkle on top of pumpkin, then sprinkle 1/2 cup chopped nuts on top. Bake at 350° for about 1 hour.
Combine beaten eggs and Karo syrup. Add sugar and beat until creamy. Add butter, salt, vanilla and pecans; blend well. Pour into unbaked pie shell (9-inches). Bake 10 minutes at 400°. Reduce oven to 350° and continue baking for 35 minutes or until a knife blade inserted near the center comes out clean.
Blend well cream cheese, powdered sugar and peanut butter. Fold Cool Whip in mixture. Pour into pie shell and chill overnight or several hours.
Mix all ingredients in a large crock pot. This makes a big pan. Add enough water to cover soup. Cook all day in crock pot. Serve with cornbread for supper!
Beat eggs and then add sugar, salt, vanilla, oil and milk. Mix together. Then add dry ingredients. Bake at 350° for 10 to 15 minutes. Do not overbake. When cool, frost with confectioners sugar and Anisette or vanilla.
Combine chicken broth, chicken, butter, Worcestershire, garlic powder and red pepper seasoning in a medium-size saucepan. Heat slowly, just until simmering. Combine cornstarch and water in a cup; stir into simmering broth. Cook, stirring constantly, until thickened and bubbly, about 3 minutes. Taste; add salt and pepper, if needed. (You can add leftover vegetables, corn, peas, beans, carrots, etc. If you prefer a chicken-noodle or chicken-rice soup, add a tablespoon or two of either at the outset and increase cooking time to about 15 minutes. If you need to serve four or more, double or triple the proportions given.)
Season chicken with salt and pepper to taste. Melt butter over medium heat in a large skillet. Add half of garlic and saute 1 minute. Add chicken and cook until lightly browned, about 3 minutes per side. Remove to a warm serving platter. Add olive oil and remaining garlic to skillet. Cook 1 minute. Add mushrooms and saute until tender, about 3 minutes. Add artichokes and cook until heated through, about 1 minute. Add Marsala and lemon juice. Bring to a boil and cook, stirring constantly, until mixture thickens, about 5 minutes. Pour over chicken. Serve with rice or pasta. Serves 6.
Saute onion and mushrooms. Add herbs. Add brandy and heavy cream; reduce by half. Layer 3 sheets of phyllo. Brush with melted butter. Place mushrooms onto dough; roll into tube shape. Bake at 350° until golden brown. Slice into 1 1/2 ounce slices. Top with sauce. Serves 8.
Make 1-inch meatballs with ground beef and chopped onion. Cook until brown. Place meatballs in crock-pot. Mix together sweet 'n sour sauce, tomato sauce, soy sauce and brown sugar. Cook slow in crock-pot. Serve over rice.
bring salt and water to a boil. Add carrots, cover and cook until barely tender. Drain liquid into a measuring cup, add orange juice, and enough water to make one cup liquid. Remove carrots. In saucepan mix liquids with cornstarch. Cook on medium heat and stir constantly till thick and clear. And margarine and pulp of orange. Heat thoroughly, mix in carrots and serve.
Melt butter over medium heat. Add rice. As rice turns brown, add consomme and mushrooms. Bring to a boil. Turn heat to low. Cover 15 minutes. Cook, uncovered, for 10 minutes.
Add onion, flour, sugar, salt, pepper and celery seed to bacon fat. Cook until onion is tender. Add vinegar and water. Pour over potatoes and eggs; put in crock-pot if you want to keep it warm. Good cold also.
In large pitcher, combine ingredients. Chill before serving; garnish with nutmeg and whipped cream if desired.
Brown together ground beef, onion and seasonings. Drain grease. Stir in tomato paste, add crushed tomatoes, stir after each can. Add sugar to taste. Simmer 3 to 4 hours. Serve over your favorite noodles. Top with Parmesan cheese.
Dice bacon; saute until some of the fat melts. Add hamburger and onions, stirring into little pieces until redness disappears; drain off fat. Mix with remaining ingredients in a Dutch oven or crock-pot. Bake 1 1/2 hours at 300°.
Mix water, bouillon and consomme. Heat to boiling. Add vinegar, Worcestershire sauce, beets and beet juice. Mix sour cream with 1 tablespoon water. Add to stock, a little at a time. Reheat, but do not boil. This can also be served cold. Add sour cream just before serving. Sprinkle a little chopped parsley on top.
Boil noodles until tender; set aside. Brown ground chuck, sausage, and basil. Set aside. Mix flour and milk (slowly, so there are no lumps) in saucepan. Add Parmesan and Swiss. Cook on medium heat, stirring so as not to stick until mixture is creamy and smooth.
Dissolve jello in boiling water. Add Sprite, bananas, pineapple and marshmallows. Chill until set. Cook sugar, flour, pineapple juice, egg and butter over low heat until it starts to thicken. Let cool completely. Stir in Cool Whip and spread over jello mixture. Top with pecans and chill.
Mix in large bowl, then pour in large percolator coffee pot. Simmer 30 minutes. Extra cinnamon stick may be available for decoration in each cup.
Spread crescent rolls on cookie sheet to make a crust. Bake at 375° for 10 minutes. Cool. Mix cream cheese, sour cream, mayonnaise, Hidden Valley Ranch dressing mix, salt and dill weed. Spread mixture on cooled crust. Top with assorted vegetables. Cover with shredded cheese. If using tomatoes, add them last. Cut in pieces and serve.
Saute first 4 ingredients in vegetable oil until tender. Add beef, stirring to crumble; brown beef. Drain well. Add tomato sauce, paste, water, chili powder, oregano and salt to beef. Stir well, bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Add beans and simmer another 15 minutes. Serve with diced onions, cheese and tortilla chips. (To make chili hot add more chili powder and cayenne pepper.)
Mix rhubarb and sugar; let stand overnight. Then, boil slowly until tender. While still hot, add gelatin. Let stand to jell and cool down before refrigerating as this jam must be kept in the refrigerator.
Remove crusts from bread; butter, dice and place in bottom of baking dish. Cover bread with grated cheese. Beat eggs, milk and seasoning together and pour over bread and cheese. Cover with cooked and drained sausage. Refrigerate overnight. Bake at 350° for 40 to 60 minutes. Serves 4 to 6.
From lime, grate 1/2 tsp. peel and squeeze 2 tablespoons juice. In medium bowl, combine lime peel and juice, tomatoes, onion, chile, cilantro, salt, and pepper; stir gently. Cover and refrigerate at least 1 hour to blend flavors. May be refrigerated up to 2 days. Makes about 3 cups.
Brown ground beef and onion. Add chili powder and diced tomatoes. Simmer. Fry tortillas, one at a time, in another skillet with oil. Spoon 1/2 cup meat mixture on each tortilla. Roll tightly and place in casserole dish. Pour enchilada sauce over rolled tortillas. Bake at 350° for 20 minutes. Top with cheese and sliced olives. Bake until melted. Serves 6 to 8.