HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a jelly roll pan. Mix sugar and cinnamon; sprinkle over butter in pan. Mix eggs and orange juice. Dip bread slices in egg/juice mixture and place over mixture in jelly roll pan. Bake at 350° for 5 minutes per side.
Combine Oreos and 1/2 cup butter. Pat into 9 x 13-inch pan and freeze. Soften vanilla ice cream and spread over cookie mixture; sprinkle with 1 1/2 cups of Spanish peanuts. Freeze.
Combine sugar, margarine, cocoa and milk. Bring to a full rolling boil. Remove from heat. Add vanilla. After removing the hot mixture from the stove, dissolve the peanut butter in it. If you use pecans, put them in the oats. Pour mixture over the oats and pecans, stirring. Drop from spoon on waxed paper.
Combine egg, turkey, crumbs, onion, garlic, 1/2 teaspoon tarragon, 3/4 teaspoon salt, lemon rind and 1/4 teaspoon pepper. With tablespoon, shape into 40 balls. Brown half of meat balls in 2 1/2 tablespoons oil in large skillet 6 minutes. Remove to platter. Brown remainder. Saute mushrooms in remaining oil in skillet 2 minutes; add to meat balls. Add broth, lemon juice, rest of tarragon, salt and pepper to skillet. Boil 1 or 2 minutes. Return meat balls and mushrooms to skillet. Serve over rice or noodles. Add package turkey gravy (optional).
Boil all the ingredients except vanilla, about 15 minutes. Remove from fire. Add vanilla and beat until it begins to thicken. Spread between cake layers and on top.
Mix thoroughly the meat, onion and egg. Press in a casserole dish. Spread soup over top of meat mixture. Then place Tater Tots on top of soup. Bake at 300° for 1 hour.
You will need waxed paper, bowl, small saucepan, baking pan, spatula and a grown-up with knife.
Line bottom and sides of spring-form pan with ladyfingers, the outside of the ladyfingers against the pan. In a large bowl, whip all other ingredients about 5 minutes at high speed. Pour mixture into pan and refrigerate overnight. Cover with Saran Wrap. After cake has set overnight, then add the can of cherries, blueberries, etc.
Mix warm squash with melted butter and egg. Combine flour and other ingredients. Stir in squash mixture just until moistened. Fill greased muffin cups 3/4 full. Bake at 375° for 20 to 25 minutes.
In 3-quart saucepan, place beans and bacon. Add enough water to cover. Bring to a full boil. Cook over medium heat, stirring occasionally until beans are crisp-tender (20 to 25 minutes). Drain. Return to pan. Add remaining ingredients. Cook over medium heat, stirring occasionally until onion is crisp-tender (5 to 7 minutes). Yields 6 servings.
Mix ingredients in order given. Take small amounts of batter and roll out on floured board to a thickness of 1/8-inch. Cut out with cookie cutters and bake at 350° until light and puffy. Makes a lot of cookies. Placed in a large cookie tin, will store indefinitely. In fact, the older they get the chewier. On a cold day just before Christmas, they are the best.
Prepare cake mix as directed on package. Pour batter into 2 round pans. Bake as directed. Remove cake from pans. Place cake layers back into the pans (after cleaning pans). Prick each layer with fork. Spoon prepared red Jello over 1 layer and prepared lime Jello over the other layer. Refrigerate 3 to 4 hours. Remove cake with Jello from pans by dipping pan into warm water for 10 seconds. Invert onto cake plate. Spread first layer with Cool Whip. Remove second layer from pan and place on top of first layer. Frost with remaining Cool Whip. Refrigerate. Top may be decorated with candy.
Mix flour in sugar, butter and milk. Mix all ingredients and bake at 375° for 45 to 55 minutes.
Beat together ice cream and Hawaiian Punch until smooth. Slowly stir in club soda. Serve in glasses with straws. Make this punch just before serving, as it separates as it stands. Makes 8 to 10 servings.
Preheat oven to 325°. Grease 2 loaf pans. Sift together flour, salt, baking soda and baking powder. Then add chocolate chips. Cream together eggs, oil and sugar. Then add yogurt and extract. Mix all ingredients well in large bowl. Spoon into 2 loaf pans and bake 1 hour. Cool on racks.
Mix broccoli, eggs, onion, soup, mayonnaise and Cheddar cheese together. Top with stuffing and pour butter over it. Bake at 350° for 30 minutes.
Fry hamburger and drain off grease. Pour all ingredients into large kettle and simmer 45 minutes.
Prepare pasta according to directions. Toss with oil, vinegar and cheese. Add basil and tomatoes. Sprinkle salt and pepper to taste. Serve.
Mix dry ingredients; add onion and milk. Let set 10 minutes. Drop into hot fish grease. When golden brown, remove and drain.
Mix all but dressing. Stir in dressing thoroughly. Add less or more as desired. Serve immediately or chill briefly. Preparation time: 5 minutes. Serves 10 to 12.
Drain vegetables. In baking dish, mix vegetables, 3/4 of cracker crumbs, cheese and mayonnaise together. Top with remaining cracker crumbs. Bake for 25 to 30 minutes at 350°. Serves approximately 5 people.
Slice zucchini thin, about 2 to 3 cups. Add eggs, chopped onions, Bisquick and oil. Add salt, parsley, pepper, garlic powder and cheese. Place in a greased pan. Bake at 350° about 25 to 30 minutes.
Separate dough into 4 rectangles; press perforations together. Place 8 pepperoni on each rectangle. Sprinkle 2 tablespoons Mozzarella cheese over pepperoni. Roll up tightly. Slice each roll into 1-inch slices. Bake on ungreased pan 18 to 20 minutes. Serve with pizza sauce.
Mix all together and pour into a 9 x 13-inch pan or 1 1/2 to 2-quart casserole dish, lightly sprayed with Pam. Bake in 350° oven for 1 hour or until golden brown on top.
Place fish on a large square piece of foil. Cover top with crumbs. Sprinkle soy sauce and lemon juice on top of crumbs. Dot each piece with butter or margarine. Close foil and place on hot coals 10 minutes. (Can be done in 350° oven for 15 minutes.) Yield: 4 servings.
Preheat oven to 375°. In first bowl, combine flour, baking soda and salt; set aside. In second bowl, beat brown sugar, butter and vanilla until creamy. Add egg; beat well. Gradually add flour mixture from first bowl. Stir in 1 1/3 cups chocolate chips, nuts and coconut. Spread into foil lined 9-inch square baking pan. Bake at 375° for 20 to 25 minutes.
Beat eggs in deep bowl. Add the remaining ingredients. Mix well and fry in hot pan with small amount of vegetable oil. Add more if needed. Use one or more tablespoons mixture for each fritter. Keep fritters warm in oven while frying. Serve with margarine or can be served with pancake syrup.
Cream shortening and sugars. Add eggs and mix. Add remaining ingredients. Roll dough out, cut with round cutter or glass about 2 3/4 inches across.
Cook the pie crusts. Mix remaining ingredients well, pour into pie shells and refrigerate. Makes 2 pies.
Brown beef, onion, garlic salt and pepper in skillet. Drain off excess fat. Put in crock-pot with all other ingredients and stir. Cook on low for 5 to 6 hours.
In a saucepan, cook bacon unti brown. Add onion and bell pepper. Cook until these are transparent. Add tomato choice, spices, bay leaf, sugar and simmer until bubbly. Add this mixture to the rice. (A rice steamer is the best cooker for this, but a large pot can be used.) Cook about 45 minutes, stirring well twice. Serve hot. Serves 6 to 8.
Put can of corned beef, 6 cups water and onion on and boil until corned beef blends into water and onion is softened. Add all other ingredients, except potatoes. Cook 30 to 45 minutes and then add potatoes. Cook this down to be as thick as desired. Add any seasoning you desire.
Mix all ingredients. Pour into 9 x 13-inch ungreased pan. Top with 2/3 cup brown sugar and 1/2 cup chopped nuts. Bake at 350° for 45 to 60 minutes. Best served next day.
Mix egg, canned milk and vanilla. Add to snow and add enough milk to make a thick slush. Add enough sugar to suit your taste.
Mix ingredients in order given. Put in stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.
Take Cool Whip out of freezer; set aside. Put candy bars in freezer. Prepare brownies as directed in a 13 x 9 x 2-inch pan. When done, cool 5 minutes, then take a fork and poke holes all through it. Take coffee and sprinkle over brownies. Finish cooling. Cut in squares and divide in half. Prepare chocolate mousse as directed. Put in freezer for 1 hour or longer as needed. Remove candy. Keep divided and sliver with a sharp knife. Layer in bowl half the brownies, mousse, Cool Whip and candy; repeat. Refrigerate 24 to 48 hours before serving.
Saute turkey in skillet until no longer pink. Add onion and cook 5 minutes. Stir in seasonings. Spread 3 cups cabbage in 2-quart baking dish. Cover meat mixture and top with remaining 3 cups cabbage. Add brown sugar and vinegar to undiluted tomato soup. Pour over top, cover and bake in 350° oven about 1 hour. Serves 4.
Mix all 5 ingredients well. Put in refrigerator to thicken. When ready to cook, make into patties. Roll in additional crumbs and fry in small amount of oil. Fry until golden brown.
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted margarine. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining margarine. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. Pour into a greased 13 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Let cool.
Mix jello and Knox gelatine; add the boiling water. Stir until dissolved. Add a little more water; pour into a 9 x 13-inch pan. Refrigerate. Can be cut into squares or use cookie cutters for shapes.
Boil noodles according to package directions. Brown beef in skillet, drain fat. Add seasoning, dry mix and cans of Italian sauce. Mix well. Bring to boil, then simmer for 15 minutes.
Line an 8-inch square pan with foil, letting foil extend above two sides. Grease lightly (I spray with oil). Spread nuts in a 9-inch microwave-safe pie plate. Microwave on High (uncovered) for 6 to 7 minutes, stirring 3 times, until lightly toasted.
Mash bananas in bowl. Pour 1/2 cup strong prepared coffee and vanilla over them and let them stand while batter is being prepared. Add melted margarine to brown sugar. Mix well. Add eggs to the slightly cooled mixture. Mix well. Add dry ingredients. Mix well. (The batter should be very stiff at this point.) Add bananas and mix everything together. Pour batter into 4 greased and floured bread pans. Bake at 400° until toothpick comes out clean. (Usually 1 hour for well done bread.)
Mix and cream to consistency of butter. Roll into balls and flatten with a fork. Bake 12 minutes in 400° oven.
Marinate chicken in wine, garlic powder and dressing for 1 hour. Spread chicken in casserole and squeeze fresh lemon juice on top. Spoon marinade over each piece. Sprinkle with pepper and paprika. Bake at 325° for 30 minutes.
Mix together juices, water and sugar. Pour into punch bowl. Add ginger ale and sherbet. Serves 40 (6-ounce) glasses.
Combine water, tomato, onion, chiles, garlic and salt in a soup pan. Bring to a boil and cook until vegetables are done. Blend in milk and soups. Heat well. Divide cheese into bowls and add hot soup and serve at once.
Thaw dough and spread out on 12 x 15-inch bread pan (grease hands). Beat egg and oregano together and brush half of it on dough. In center section of dough, put a layer of pepperoni, then layer of Provolone cheese, layer of ham and a layer of Mozzarella cheese. Fold sides of dough over this and fasten with toothpicks. Brush remainder of egg mixture over outside of dough. Bake 30 minutes or until brown. Slice into 1-inch pieces. May dip pieces in pizza sauce if desired. Great finger food.
Mix sugar, peanut butter and cream cheese. Stir in Cool Whip. Pour into graham cracker crust or regular crust. Double recipe for large crust.
Saute celery, onion and green pepper in butter. Dilute soup with milk and add to vegetable mixture. Combine all ingredients, except cracker crumbs. Pour into 1 1/2-quart buttered casserole. Top with cracker crumbs. Bake at 350° for 50 to 60 minutes.
Cream together soft oleo, regular oil and sugar. Add eggs, vanilla and sour milk. Beat together with mixer. Mix together and then add and beat well unsifted flour, baking powder, soda, cocoa, cloves and cinnamon. Stir in zucchini. Spoon mixture into greased and floured 9 x 13-inch pan and sprinkle with chocolate chips. Bake at 325° for 40 to 45 minutes.
Heat oil in nonstick skillet over a medium-high heat. Add chicken and lightly brown on all sides, turning frequently for about 6 to 7 minutes.
Drain pineapple, saving 1/4 cup of syrup. Lay pineapple, then yams in baking dish. Pour syrup on top. In a separate bowl, combine flour, brown sugar, cinnamon and salt. Cut in margarine. Stir in nuts. Sprinkle mixture on top. Bake at 350° for 25 minutes. Top with marshmallows and place under broiler until browned.
Moisten crumbs with milk. Combine with beef, salt and pepper. Shape into patties. Put in baking dish. Combine remaining ingredients. Pour over patties and bake in a 350° oven for 50 minutes.
Simmer onion, Linketts and yeast powder together. Combine with beans, catsup, barbecue sauce and brown sugar. Place in a 2-quart casserole dish and bake in a 350° oven for 1 hour.
Put stove on low heat. In a bowl, mix eggs and water with a fork, briskly. Place butter in frypan. Pour egg mixture in the pan. Let sit for 1 to 2 minutes, or until egg starts to bubble. Place the ham and cheese on top 1/2 of the egg. Wait until cheese starts to melt. Fold egg over 1 time sideward and then forward. Enjoy.
Prepare the orange, cherry and lime flavors of gelatin separately using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm or overnight, then combine the lemon gelatin, sugar and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened. Meanwhile, mix the crumbs and melted butter; press into bottom of 9-inch spring-form pan. Cut the firm Jell-O into 1/2-inch cubes, then prepare whipped topping or use whipped cream from freezer. Blend with lemon gelatin; fold in gelatin cubes. Pour into pan. Chill at least 5 hours or overnight. Run knife or spatula between side of pan before serving. Additional topping may be spread on top if desired.
Combine flour, salt, baking powder, nutmeg and 1 cup sugar. Cut in shortening. Add eggs, milk and apples. Mix just to moisten. Spoon into greased muffin tins to 1/2 full. Bake at 350° for 20 to 25 minutes. Remove from tins while hot. When cool enough to handle, dip top of muffins into melted oleo, then in mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Makes 1 1/2 dozen.
Brown and drain hamburger. Mix together the hamburger, beans and taco seasoning. Mix together lettuce, tomato and onions. Garnish with sour cream and Cheddar cheese. Serve with any type tortilla chips, Fritos, etc.
Fry bacon, do not pour out grease. Add onion to grease and cook while you tear bacon in pieces and then add it back to the grease. Add corn and milk and cook until hot. Add hot sauce if desired. Serve with oyster crackers.
Put bread cubes in 9 x 9-inch square dish. Mix together meat, vegetables and salad dressing. Spread evenly over bread cubes. Top with bread slices. Spread soup over top. Beat eggs, milk and salt. Then pour slowly over all. Let stand in refrigerator 4 hours or overnight. Bake at 350° (325° in Pyrex) for 1 1/2 hours. Sprinkle cheese over top last 5 minutes of baking.
Beat together the molasses, egg and Crisco until thick. Add sugar, milk, soda, flour, salt and spices. Chill overnight in refrigerator. Roll out next morning, not too thin. Bake at 350° for 10 to 12 minutes. Can be made in the morning and baked in the afternoon.
Preheat oven to 350°. In medium bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in medium saucepan over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chips; press down firmly. Bake 20 minutes or until set. Cool. Chill if desired. Cut into bars. Store tightly covered.
Drain pineapple, reserving 1 tablespoon syrup. Thread ham and pineapple alternately on skewers. Combine syrup, sugar, honey and mustard. Cook ham over low coals 15 to 20 minutes, brushing frequently with glaze.
Mix sugar and oleo well. Add flour and buttermilk, a little at a time to sugar mixture, then add rest of dry ingredients. Add one egg at a time to mixture and beat well. Add vanilla. Pour into four 9-inch pans and bake at 350° in preheated oven for 30 minutes or until done.
Combine jelly and mustard, heat until melted. Slice hot dogs into 6 pieces and add to mixture. Cook until hot dogs are done.
Mix all ingredients together. Mix is ready. Take 3 or 4 tablespoons of mix and put into cup; just add hot water. Marshmallows can be added (optional).
Mix first 4 ingredients. Cook eggs, sugar and butter over low heat until thick. Cool; add vanilla. Pour over crumb mixture and mix well. Press into greased shallow pan. Refrigerate 2 hours or more.
Tear crisp lettuce into bite size pieces. Layer rest of ingredients in order given. Add sugar to mayonnaise and spread over the top as you would frosting. Top with grated cheese.
Cook pasta according to directions; add broccoli, carrot, onions and green pepper the last 5 minutes (don't overcook). Drain. Add water to liquid from chicken to make 3/4 cup and combine in ingredients. Add soup and cheese. Heat to boiling. Add the pasta mixture to chicken and heat through, stirring frequently. Serves 5.
Blend first 5 ingredients. Refrigerate 1 hour. Spread over 5 tortillas. Place top. Brush tops with oil. Broil until golden brown. Turn. Broil until cheese is melted. Cut into 8 wedges.
Cook onion soup in 2 cups of water for 10 minutes; set aside. Melt butter in a large skillet. Break up vermicelli and measure 2 cups. Brown vermicelli pieces in melted butter by stirring constantly over medium heat. Add 1 cup of Minute rice, consomme and onion soup. Cover and simmer, stirring occasionally, until all liquid is absorbed. May be made ahead and reheated in microwave. Goes well with grilled meat!
Mix all ingredients into a glass Corning Ware dish. Spray with Pam. (For better results, mix up the night before and let stand in refrigerator until next evening.) Bake in 325° oven for 45 minutes, then drain all grease and if desired use drippings for gravy. Bake uncovered. Not a low-fat recipe. Enough for 6 hearty mouths and then some.
Have cream cheese at room temperature. Thin with milk so that it is like a paste. Put on a pizza plate or a large plate. Put the shrimp sauce over the cream cheese. Place the shrimp, onions and cheese on the sauce. Refrigerate. Can be made a day before serving. Take out of refrigerator awhile before serving. Serve with assorted crackers.
Cut off crust from bread. Cut bread in half. Form 2 triangle shapes. Spread peanut butter on one of your triangles. Place other triangle on top of the one with peanut butter. Stick on with honey the pretzels for ears, marshmallows with raisins on top for eyes and a cherry for his nose.
In 2-gallon storage bag combine Crispix cereal, crackers and pretzel sticks. Set aside. Combine oil, hot pepper sauce, Italian seasoning and fennel seed. Pour oil and spices over cereal mixture. Close bag and gently toss cereal mixture until well coated. Sprinkle cheese over cereal. Close bag and gently toss cereal mixture until well coated. Store in airtight container.
Trim fat from pork chops. Heat vegetable oil in frying pan. Dredge chops in flour and brown in vegetable oil. Drain chops and place them in baking dish large enough for all chops to be flat on bottom of dish. Combine vinegar, catsup, pineapple, sugar and salt. Pour this mixture over pork chops. Cover with foil. Bake in a 350° oven for 1 1/2 hours. Baste occasionally. A little water can be added if sauce cooks down too soon.
Preheat oven to 350°. Pour oil into 9 x 13-inch pan and tilt pan to cover bottom. Put cake mix, eggs and water in pan. Stir with fork until blended. Spoon pie filling into batter and use fork to marble.
Layer in order listed and toss before serving. Prepare and refrigerate at least 24 hours before serving.
Heat oven to 350°. Grease 11 x 7 x 2-inch baking dish. Cut sausage into slices (patties into quarters). Stir together all ingredients in large bowl. Pour mixture into baking dish. Bake 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Makes 8 servings.
Grease a 9 x 13-inch pan. Place Tater Tots in bottom of dish. Fry steaks or Skallops and cut into bite size pieces. Layer on top of Tater Tots. Next, add onions and mushrooms. Sprinkle with cheese. Dilute soup with milk. Add sour cream to this. Pour over layers. Bake at 350° for 1/2 hour to 45 minutes (until Tater Tots are tender).
In large bowl, combine margarine, sugar, chocolate and vanilla; blend well. Beat in eggs. Stir in flour, baking powder and salt. Chill dough 30 minutes. Heat oven to 350°. Shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until edges are set. Remove from oven; press chocolate wafer in center of cookie. Cool 1 minute; remove from cookie sheet.
Mix first 3 ingredients as for pie crust. Pat into 2 strips, 3-inches wide, on a cookie sheet. Combine 1 cup water and 1/2 cup butter in saucepan. Bring to a boil. Add flour all at once. Beat in eggs, one at a time. Beat in vanilla. Spread on top of the 2 strips of pie crust. Bake 55 to 60 minutes at 350°. Cool and frost with powdered sugar glaze.
Cook slowly 1 cup milk, chocolate and butter until it forms a custard. Cool. Sift together flour, soda and salt. Set aside. Beat eggs; add sugar gradually. Add dry ingredients to egg mixture alternately with 1 cup milk. Add chocolate mix and 1 teaspoon vanilla to egg batter. Pour into pan and bake at 350° for 50 minutes.
Fill large roaster pan with 2 bags of microwave popcorn already popped. Preheat oven to 250°. Bring above ingredients to full boil for 5 minutes. Pour over popped corn and mix well. Then bake in oven at 250° for 1 hour.
Brown pork chops on both sides; drain off fat. Cover with water. Put in the bouillon cubes and let it simmer down, uncovered. Very, very good.
Pour over vegetables. Makes 1/2 gallon. Refrigerate for 24 hours. Keeps in refrigerator for weeks. Real good.
In top of double boiler, combine caramels and 1/3 cup milk. Cook over hot water, stirring until melted (set aside).
Bake pie crust. Cool. Put on a layer of sliced almonds (toasted). Combine and mix the 1/2 cup sugar, 3 tablespoons cornstarch, flour and salt and cook until thick. Cool, then chill. Fold in whipped cream and vanilla. Pour in shell and slice berries over this. Cover with glaze made of 1/2 cup strawberries and 1/2 cup water. Cook 2 minutes (sieve). Mix the 1/4 cup sugar and 2 tablespoons cornstarch. Gradually add to juice and cook until thick and clear. Cool and spoon over top. Chill.
Melt putter in baking dish Mix milk, flour and sugar; pour over butter; add fruit. Bake at 350° for 30 - 40 minutes.
Place in plastic bag olive oil, basil and garlic powder. Peel and slice zucchini lengthwise in thick pieces. Place zucchini in bag with other ingredients and shake. Cook zucchini on grill until nicely browned.
Combine the orange juice, 7-Up and banana in a blender; puree until smooth. Pour over fresh fruit mixture. Sprinkle with the nutmeg and cardamon. Cover and refrigerate until ready to serve. Sprinkle on the coconut and serve immediately. This has no cholesterol, no fat and no sodium; is a good source of potassium.
Dissolve yeast in warm water. Add beaten eggs, sugar, melted butter or margarine (that has cooled), salt and 2 cups flour. Stir until well blended, then add remaining flour (1 1/2 to 1 3/4 cups). Dough should not be sticky.
Note: Precooked cracked wheat (bulgur) adds a nutty flavor to this dish.