HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a large mixing bowl. Beat 5 minutes with mixer. Place batter in greased Bundt pan. Bake 1 hour at 350°. Let rest in the pan on a rack 15 minutes. If you want to make a glaze for the top, use powdered sugar and butter and add cream sherry, if desired.
In medium size mixing bowl, blend together condensed milk, lemon juice, lemon peel and eggs until thickened. Fold in blueberries. Turn into pie shell.
Spread pie filling in the bottom of a 9 x 13-inch pan. Mix dry jello and 1 cup sugar together; spread evenly over fruit mixture. Spread box of dry yellow cake mix over that.
Mix all ingredients together. Bake at 350° for 1 hour. Drain off excess grease. Cover top with ketchup; bake for 10 minutes.
Mix first five ingredients together; pour into greased casserole. Pour melted margarine and bread crumbs on top of mixture. Bake 25 minutes at 400°. Great with ham.
Cook noodles to desired doneness as directed on package. Drain and rinse. Mix all ingredients in large casserole dish. Bake at 350° for 30 to 35 minutes.
Blend together margarine, sugar and vanilla. Beat in eggs one at a time. Sift together flour, baking powder and salt. Gradually blend into first mixture alternately with milk. Stir in nuts, cherries, chocolate and raisins. Turn into greased 9 x 5 x 3-inch pan. Bake at 350° for 1 hour and 5 to 10 minutes. Remove from pan; cool. Spread with icing.
Choose a large stockpot. Put in oil, butter and onion and cook over medium-low heat. Add the other fresh vegetables, one at a time, stirring once or twice and cooking each new addition several minutes before adding the next one. After adding the cabbage, cook about 6 minutes, then add the broth, tomatoes and their juice and a little bit of salt. Cook slowly, covered, for at least 3 hours. If you see it's becoming too thick, add a bit more water to your taste. Fifteen minutes before the soup is done, add the canned cannellini beans.
Crumble all ingredients together with a fork until smooth. Roll out on floured board with rolling pin.
Follow directions on back of cake mix box. Cook orange juice and sugar for 5 minutes. Juice will not get thick, will get steamy and hot. Beat together yellow cake mix, water, vegetable oil or butter, eggs and orange Jell-O. Beat together for about 2 minutes. Grease and flour desired pan to cook. Bake at 350° for 33 to 38 minutes. Let cool; pour hot, steamy orange syrup over cake. Spread evenly. Cool, then ready to eat!
Mix all, 1 cup nuts, together. Chill and roll in remaining nuts after shaping. Refrigerate well.
Slice potatoes and onions, cook in a little water for 5 minutes. Drain water off. Dice cheese into small cubes. Mix cheese, potatoes and onion. Put in buttered casserole. Mix soup, milk and parsley. Pour over potatoes. Crumble crackers and sprinkle over top, dot with butter. Bake 1 hour at 350 degrees, covered. Remove lid last 15 minutes so top can brown.
Sprinkle chicken breasts with salt. Heat water, sherry and soy sauce in large skillet to simmer. Add chicken; cover and simmer 10 minutes, turning once, until chicken is cooked through (do not overcook chicken or it will become dry). Remove chicken to cutting board to cool.
Combine and form into small balls and bake on ungreased pan at 350° for 15 to 20 minutes.
Brown ground beef or chuck with onion. Put meat mixture in crock-pot. Mix all the other ingredients together and add to meat mixture. Simmer in crock-pot 2 to 3 hours or longer if desired. Serve on buns.
Mix sugar, oil, chocolate and vanilla. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. Shape into small balls and roll in confectioners sugar. Place on greased cookie sheet. Bake at 350° until almost no indentation remains when touched.
In medium bowl with mixer at low speed, beat soup into cream cheese until well blended. Beat in lemon juice, garlic, summer savory leaves and pepper. Cover; refrigerate 4 hours. Using spoon or decorating tube, stuff cheese mixture into tomatoes. Sprinkle with parsley.
Cut potatoes in 1 1/2-inch pieces. Place in microwave-safe dish. Drizzle with olive oil and mix well. Sprinkle with seasoning. Cover with waxed paper and microwave on High 7 to 9 minutes or until tender. Mix halfway through cooking time. Sprinkle with cheese and microwave on High 1 minute longer. Makes 4 servings.
Cook sausage; mix sausage and croutons in a bowl. Cook celery and onions in sausage juice. Add 1/2 cup water to steam it, then add parsley. Cook until almost tender, then mix with sausage and croutons, then add green pepper (chopped), 2 eggs, salt, pepper and sage, then dissolve bouillon in water or pan drippings to make dressing moist.
Cook chicken and remove bones. In 5-quart pot, add chicken broth. Add water. Add next 5 ingredients. Bring all these to a boil. Add egg noodles. Cook until potatoes and noodles are done.
Melt butter in a 9 x 12-inch pan in oven. Add graham cracker crumbs and spread evenly over bottom of pan. Add each item in order listed; add Eagle Brand milk last. Bake at 350° for 25 to 30 minutes.
Pour boiling water over oatmeal; stir. Add oleo and eggs; blend. Add remaining ingredients. Spread in a 10 x 15-inch jelly roll pan and bake in a 350° oven for 25 minutes.
Mix Cool Whip, milk, strawberries and lemon juice together. Pour into pie crusts. Sprinkle with nuts.
In a food processor, work oatmeal until powder-like. Also, take 2 ounces of chocolate bits and blend in processor until powder-like; set aside with oatmeal. With electric mixer, cream the butter and the sugars until light. Add the egg and vanilla. With lowest speed, add flour, salt, baking soda, oatmeal and chocolate bit mixture. Mix thoroughly. Add 6 ounces chocolate bits. Spoon walnut size balls onto cookie sheet. Bake at 375° for 10 minutes.
Heat oven to 350°. Melt butter over low heat in layer pans (9 x 1 1/2-inches). Sprinkle brown sugar evenly over butter. Arrange pineapple halves, cherries and pecans over sugar mixture. Prepare cake mix as directed on package; pour half the batter (about 2 1/2 cups) evenly over fruit in pan. Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean.
Mash berries with water and sugar. Bring to rolling boil; remove from heat. Add the lemon jello; mix well. Store in refrigerator or freezer. Makes 1 pint.
Blend all ingredients and beat for 2 minutes. Pour into greased and floured 9 x 13-inch or two 8 x 8-inch or 9 x 9-inch pans. Bake 35 to 40 minutes at 350°. Cool completely and frost.
Bake chicken, covered, 15 minutes in a preheated 425° oven. Drain tomatoes; combine with cornstarch, oregano and pepper sauce. Cook, stirring constantly, until thick. Pour hot sauce over chicken. Top with cheese. Bake 5 minutes, uncovered. Serves 4.
Mix peanut butter and syrup. Add Cocoa Krispies. Press in a 9 x 13-inch pan. Spread ice cream evenly over Cocoa Krispies. Drizzle with Hershey's chocolate. Add crushed peanuts on top when serving.
Heat oven to 350°. Brown chops in frying pan. Drain. In baking dish, slice as many potatoes as needed. Place pork chops on potatoes and cover with mushrooms and onion soup mix. Pour water over meat. Cover with foil and bake at 350° for 1 1/4 hours.
Mix hamburger, egg, salt and pepper. Make into patties. In a frying pan heat 3 tablespoons oil and brown patties on both sides. In a greased baking dish, place patties, to this add milk and cream of mushroom soup (thoroughly mixed). Sprinkle top with pepper. Cover and bake at 350° for 35 to 40 minutes.
Combine sugar, water and salt. Bring to a rolling boil. Boil only 2 minutes. Place Marshmallow Creme in a large bowl. Pour hot syrup, all at once, in Marshmallow Creme. Beat until candy loses its gloss. Add nuts. Drop by the spoonfuls onto wax paper.
Combine eggs, sugar and canned milk; add Cool Whip and vanilla. (Add bananas or strawberries unless you want vanilla ice cream). Pour into 4-quart ice cream freezer and add whole milk to fill line. After attaching lid and top of freezer, fill with rock salt and ice. Should be finished in 20 to 30 minutes. (If electric freezer stops within first 10 to 15 minutes, add a little water to ice).
Melt butter; mix with chopped pretzels. Press into bottom of 4-quart oblong Pyrex dish. Bake at 400° for 10 minutes. Set aside and cool.
Cream shortening and sugar together until light. Add beaten egg yolks and vanilla. Beat until thoroughly blended. Sift dry ingredients together and add alternately with buttermilk. Stir in blackberry jam. Fold in egg whites, beaten. Pour batter into 10-inch tube pan that has been lined on bottom with waxed paper and greased. Bake in a preheated 325° oven for 30 minutes. Increase heat to 350° and cook until tested done with cake tester.
Preheat oven to 350°. Grease 2 cookie sheets. In a bowl beat butter, honey and sugar until fluffy. Add egg yolk, lemon peel and vanilla until smooth. Stir in dry ingredients until mixed well. Divide dough in half. Shape into 8-inch logs. Slice logs into 1/4-inch thick slices. Place on cookie sheets 1/2 inch apart. Bake for 7 minutes. Let stand for 1 minute; then cool. Makes 5 1/2 dozen.
Process all ingredients in a blender or food processor until smooth, stopping occasionally to scrape down sides. Pesto can be served immediately or spooned into ice-cube trays and frozen. Wrap cubes tightly in freezer bags and store in freezer up to 6 months. Makes 2 cups or 16 (2-tablespoon-size) cubes. Pesto can stand alone as a dip and also is good as a spread for pizzas and sandwiches.
Preheat oven to 350° (325° for glass). In a 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour milk evenly over crumbs. Top evenly with other ingredients; press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Cool before cutting.
Place carrots in a pie dish. Top with apple pie filling. Sprinkle with brown sugar. Dot with butter. Bake for 40 minutes at 350° (or in the microwave) until hot and bubbly.
Place paper liners in 24 muffin cups; put 1 vanilla wafer in bottom of each. Combine cream cheese, sugar, eggs, lemon juice and vanilla; beat until smooth and creamy. Pour enough filling into muffin cups to fill 2/3 full. Bake at 350° for 15 to 20 minutes. Cool thoroughly or refrigerate overnight. Just before serving, spoon pie filling on top of cheesecake. Top with whipped cream. Makes 24 cheesecakes.
Put all ingredients in blender and process until well blended. (It may be thin when first made, but will thicken in refrigerator.) It keeps well.
Brown ground beef and drain. Add onions into a large Dutch oven, then finish adding lemon pepper, garlic, black pepper, green beans, lima beans, tomatoes, cabbage, corn, okra and water. Cook on stove top on medium for 1 hour. Stir occasionally. Serve it with cornbread.
Cream butter, margarine and sugar. Add flour alternately with eggs. Beat well. Add whipping cream straight from carton. Add flavoring. Beat well. Put in cold oven. Bake 1 hour and 15 minutes in tube pan at 325°.
Brown hamburger in butter. Add salt, pepper and garlic salt. Add sugar. Add tomato sauce. Cover; simmer for 20 minutes. Cook noodles; drain. Mix onion, cream cheese and sour cream. Place in baking dish: 1 layer noodles, 1 layer onion mixture and 1 layer meat. Continue until all ingredients are used. Top with grated cheese. Bake at 350° for 20 minutes.
Beat egg yolks. Add vanilla and 1/2 of the sugar. Beat egg whites until frothy. Add cream of tartar. Beat until stiff. Fold egg mixture into whites. Fold flour, salt and remaining sugar into mixture. Bake at 325° for 45 minutes in tube pan.
Dissolve cherry Jell-O in 1 cup boiling water; add cherry pie filling to hot Jell-O, put in 9 x 13-inch Pyrex dish. Chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water. Beat together cream cheese and mayonnaise, gradually add lemon Jell-O, stir in undrained pineapple, fold in whipped cream and marshmallows. Spread over cherry Jell-O mixture. If desired, sprinkle 1/2 cup chopped nuts over top. Chill until set.
Place chips and pecans in bottom of crust. Blend the rest and pour over chips and nuts. Bake at 350 degrees for 45 minutes. Allow to cool.
Cream together butter, sugar and vanilla. Add remaining ingredients. Roll into horns. Bake in oven at 350° for 10 to 12 minutes.
Mix flour, sugar, nuts, soda and salt in large bowl. Mix bananas, butter, egg and milk together and add to dry ingredients. Mix slightly to blend. Bake 25 minutes at 350°. Makes 12 muffins.
Use a large bowl for mixing. Mix in order given. Dough can be frozen and baked as needed. Drop by spoonful on greased cookie sheet. Bake at 350° for 10 to 13 minutes. Makes several dozen. Very good!
Drain corn; set aside. Sift together the salt and baking powder. Blend milk and egg; gradually add to the dry ingredients. Stir in the corn; mix well.
Sift flour and salt together. Mix in shortening with fork. Blend well. Add milk to make stiff dough. Divide into 3 or 4 parts. Roll out thin on floured surface. Cut into narrow strips. Bring chicken broth to a boil. Add dumplings one strip at a time, until all have been added. Place chicken that has been removed from bones on top of dumplings. Stir slightly to keep from sticking. Cook over low heat 10 to 12 minutes. Turn off heat and let stand until ready to serve. Serve hot.
Mix first 5 ingredients and set aside. Blend eggs, sugar and oil well. Stir flour, vanilla and mashed bananas. Add all to the flour mixture. Bake at 350° for 50 to 60 minutes. Makes 2. Enjoy.
Cream the butter and sugar well. Add flour, about 1 cup at a time, mixing well after each addition. Vanilla may be added along with the flour. Roll out portions of the dough, using a mixture of flour and powdered sugar on the rolling surface. Bake 8 to 10 minutes in a 350° oven. Cool and frost.
Mix all ingredients together and sprinkle nutmeg on top. Bake at 350° for 40 to 50 minutes.
Wash and pare medium potatoes. Make a hole through each with an apple corer and force a link sausage or two (depending on size) into each cavity. Place potatoes in baking dish and bake in oven at 425° for 45 minutes or until tender, basting with sausage drippings several times during baking. A slice of bacon can be placed over each potato, if desired.
Combine first 3 ingredients, cover and chill (may be prepared in advance). Preheat broiler; spread one heaping teaspoonful of mayonnaise mixture on each piece of bread. Place on baking sheet and broil until lightly browned, 2 or 3 minutes. Serve hot.
Bring honey just to a boil. Cool. Cream together brown sugar and butter. Slowly beat in egg yolks, then honey.
Stir together flour, sugar, salt and baking powder into mixing bowl. Cut margarine into flour mixture until it looks like coarse meal. Stir in raisins. Combine buttermilk, egg and baking soda; stir into flour mixture just enough to moisten dry ingredients. Turn onto floured board; knead lightly until dough is smooth. Shape into a ball and place in a greased 2-quart casserole.
Peel and slice potatoes. Boil potatoes until done. While potatoes are cooking, add salt and pepper to taste. In another pot, mix broccoli and cheese soup with 1/4 cup of mix and stir until creamy. Add a little more milk if needed to keep the soup from getting thick. Keep it a little loose and creamy. Pour potatoes in casserole dish and pour mixture on top. Put in oven for 30 minutes.
Combine sugar, syrup and water in saucepan and stir over low heat until sugar dissolves. Cook until candy thermometer registers 260° or until it reaches the very hard ball stage. Remove from heat and cool slightly. Beat egg whites until stiff. Pour hot mixture very slowly over egg whites, beating constantly. Continue beating until mixture becomes very stiff and loses its glossy appearance. Beat a few strokes by hand to improve texture. Add vanilla and drop by large spoonfuls onto waxed paper. Decorate with slivers of gum drops by pressing cut edges to candy. Makes about 1 1/2 pounds.
Place onion, potatoes and carrots in large pan filled 2/3 with water. Simmer for 30 minutes. Add tomatoes. Bring to boil. Add remaining ingredients. Simmer for 30 to 45 minutes or until vegetables are tender.
Combine yeast and water in a small bowl, then add sugar. Let stand for 5 minutes. Add 2 cups flour, salt and oil. Mix until smooth. Add additional 1 cup flour as you knead the dough. Let rise 10 minutes. Smash out or roll out to make pizza crust. Put crust onto a greased pan and add pizza sauce, shredded Mozzarella and/or Cheddar cheese and desired toppings. Bake at 400° for 20 minutes.
Heat together, but don't boil the milk, sugar and shortening, until shortening is melted. Cool to lukewarm. Add yeast and stir until dissolved. Stir in flour, 2 cups at a time, beating until smooth after each addition. Put in greased bowl; cover with damp cloth and let rise until double, about 30 minutes. Dust hands with flour; pinch off pieces of dough about the size of a golf ball. Stretch each ball into a thin 6 to 8-inch circle. Have oil at 350°. Drop stretched dough, one at a time, in the hot oil and fry until it rises to the surface; turn and fry the other side until light brown. Drain on absorbent paper and sprinkle generously with sugar mixture.
Cook chicken in a small amount of lightly salted water until tender. Bone and cut into pieces. Blend together the 2 cans of soup, tomatoes and green chilies and chicken broth. In a 2 1/2-quart greased casserole, place a layer of chicken, 1/2 of the tortillas (cut into large pieces), 1/2 onion, 1/2 cheese and 1/2 soup mixture. Repeat the layers, ending with grated cheese. Bake for 1 hour at 350°. Serves 8.
Mix sugar eggs, butter, vanilla and cream cheese. Gradually add flour and 7-Up. Grease and flour cake pan. Bake at 375° for 1 1/4 hours.
Brown beef and onion with salt and pepper. Add flour and chili powder. Stir until well blended. Add tomato sauce and water. Cook on low for 1 1/2 to 2 hours. Add chili beans. Cook 30 minutes longer. Serve over rice.
Soak bread in milk and crush until well mixed. Add eggs, sugar, vanilla and raisins. Stir well. Pour melted oleo into bottom of baking pan or casserole. Add other ingredients. Bake until firm.
Brown chops (both sides) in skillet. Season to taste. Drain any excess fat. Combine remaining ingredients; stir. Pour over chops; cover. Simmer in skillet 45 to 50 minutes or until done. Remove chops. Boil sauce and pour over chops which were removed to serving platter.
Spray pan with Pam. Mix. Pour into a 9 x 13-inch pan. Bake 1 hour at 350°.
Combine apples, 5 tablespoons sugar and cinnamon. Set aside. Mix with a mixer the flour, sugar, oil, eggs, salt, vanilla, baking powder and juice. Stir in walnuts. Grease and flour tube pan. Alternate apples and butter. Use syrup, too. Bake at 350° for 1 1/2 hours.
In large skillet brown ground beef, push to one side and remove all but 2 tablespoons of fat. Add rice, squash and onion. Cook and stir until slightly browned. Stir in tomatoes, water, garlic salt, pepper and brown sugar. Bring to a boil. Cover and simmer until done. Put cheese over top of mixture and melt. Serve.
Mix the first 4 ingredients listed about 3 minutes (batter will be thick). Pour into 9 x 13-inch pan (flour and greased or sprayed with Pam). Open fruit filling and put on top of dough. Cut into cake with knife; swirl like for marble cake. Bake in 350° to 375° oven for 45 minutes. Remove from oven. Cover with glaze.
Cook ziti according to directions. Heat 2 tablespoons of olive oil in skillet and saute peppers for 5 minutes. Add wine and cook another minute. Add the scallops, basil, salt and pepper. Cover and cook over high heat for 3 to 4 minutes. Toss the ziti with 1 tablespoon of olive oil. Cover ziti with scallop mixture.
Layer as listed (bacon on bottom). Do not stir until ready to serve. Cover with Saran Wrap; refrigerate up to 4 hours or more. Stir just before serving.
Boil chicken. Save broth. Cool and cut breasts into chunks. Put in broth. Add cream of chicken soup, noodles, parsley, salt and pepper. Add 1 stick oleo. Cook until noodles are done.
Cream shortening; add sugar, beaten eggs and vanilla. Sift together the flour, baking powder and salt. Add to sugar mixture, blending thoroughly. Add nuts. Form dough into two rolls; wrap in wax paper. Store in refrigerator. Slice and bake as needed at 375° for 8 to 10 minutes. Makes 5 1/2 dozen.
Put ham in pot. Bring to a boil. Add carrots, onions, salt and pepper. Cover over medium heat until done. Add potatoes, then when they are done, add cabbage, cut up. Cook until done.
Day Before Serving: Cook spaghetti. Don't use salt or oil. Rinse in cold water and drain. Marinate overnight in 4 ounces of Italian dressing.
Sift together sugar, salt and flour. Gradually add Crisco, lemon juice and milk. Mix all ingredients together; mix well. Add 1 egg yolk. Place between wax paper to roll.
Beat eggs until light and blend with the sugar and flour. Add melted margarine, then milk, vanilla and coconut. Put in uncooked pastry and bake for 35 to 40 minutes or until set. Bake at 325° (no top).
Mix cream cheese, sour cream, salsa, Tabasco and lemon juice and spread into bottom of 9 x 13-inch casserole dish. Add lettuce, green pepper, onion, tomatoes, cheese, olives and jalapeno peppers. Refrigerate overnight.
Brown ground beef, draining off excess fat. Add remaining ingredients (except for spaghetti) and simmer slowly, stirring often, for about 30 minutes to an hour (more if you have time, but don't let it cook more than 1 1/2 hours). Serve spooned over the cooked spaghetti on a platter.
Sift dry ingredients. Add oil, eggs and pumpkin; mix. Add chocolate chips. Bake at 350° for 1 hour. Use a Bundt pan or 9 x 13-inch pan, greased.
Preheat oven to 350°. Cut onions into 3/4-inch slices. In a 12-inch skillet, cook onions in butter or margarine until tender. Sprinkle with salt, sugar and pepper. Add vermouth and Worcestershire sauce. Cook 3 minutes. Transfer onion mixture to a 13 x 9 x 2-inch baking dish. Sprinkle with cheese. Combine bread crumbs, paprika and melted butter. Sprinkle over cheese. Bake for 20 minutes. Serves 6.
Mix up first 5 ingredients of seasoning in a bowl. Sift into meat and mix thoroughly. Also gradually mix in liquid smoke and brown sugar. Make sure all ingredients are mixed thoroughly. Let set in a cool place for 24 hours.
Combine all ingredients. Mix lightly. Put in 1 1/2-quart casserole. Sprinkle almonds over top. Cover and bake at 350° for 35 minutes.
Melt margarine in a large casserole dish; put aside. Mix all ingredients together and pour on top of melted margarine, but do not stir. Pour a large can of peaches or other fruit pie filling on top of batter. The dough will rise through the fruit to make a nice top crust. Bake for 30 minutes at 375°.
Mix water, vinegar, sugar, mustard, salt, pepper and cayenne. Add lemon and onion. Simmer 20 minutes. Add catsup and Worcestershire sauce; bring to boil.
Brown ground meat in butter. Add vegetable soup and water. Bring to boil. Add garlic salt, salt, pepper, Worcestershire sauce and dry mustard. Mix in cooked elbow macaroni. Pour into a 2-quart greased baking dish. Bake in a moderate oven at 350° for 20 minutes. Top with tomato slices and grated cheese. Return to oven for 5 minutes. Makes 6 servings.
Brown hamburger in skillet. Drain. Boil noodles and drain. Dice green pepper and onion. Mix the two together.
Mix sugar and cornstarch. Add water gradually. Boil 5 minutes. Remove from heat and add butter, vanilla and salt. Good for bread pudding and other desserts.
Melt chocolate morsels in double boiler until smooth in texture. Add vanilla and milk. Mix well. Add nuts. Refrigerate.
Cream butter and sugar until light. Add eggs, one at a time. Add salt and bananas, then add soda and flour. Mix until well blended. Bake at 350° for 35 to 40 minutes or until toothpick comes out clean.
Cream together until smooth the oleo and sugar. Add 1 egg at a time and beat in. Add alternately small amounts of milk and wafers. Mix in. Add and mix in coconut and pecans. Bake at 275° in ungreased angel food tube cake pan for 1 hour and 15 minutes.
Melt chips; add peanut butter. Mix and add salted peanuts. Can use pecans. Drop on buttered foil or waxed paper.