HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make cake according to box directions. Allow to cool for a few minutes, then with a straw make holes in cake. Mix condensed milk and cream of coconut together and pour slowly onto top of cake, allowing mixture to fall into holes of cake. Mix pineapple and cool whip together and spread over top of cake. Top with coconut flakes. Add pecans as desired and garnish with cherry halves.
Cream margarine and sugar; add eggs and vanilla. Stir in soda and baking powder and enough flour to make stiff dough. Roll out on floured board, cut out with cookie cutters. Bake in medium oven until slightly brown. Don't over cook.
Saute chicken breasts, bacon and onion soup mix in butter. Add vegetables. Place in a large cast-iron pot. Add water. Cook over medium-low heat for about 4 hours, until all water is gone. Salt and pepper to taste.
In a large bowl, put in oil and add seasonings; mix well. Add crackers and mix well until all of the oil is absorbed in crackers.
Heat oil in large skillet. Mix flour, salt and pepper together; roll beef in flour mixture. Drop in hot oil and brown. Add water slowly to prevent lumping. Simmer on low heat for approximately 30 minutes. May be served over rice, noodles or as a meat course with mashed potatoes.
Cut enough corn to measure 2 cups. Mix beans, salt pork and onion in 3-quart saucepan. Add enough water to cover. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until beans are tender. Stir in corn. Heat to boiling; reduce heat. Cover and simmer about 5 or 10 minutes or until corn is tender. Drain. Stir in half and half, salt and pepper. Heat stirring constantly, just until heated through.
Melt butter and pour over stuffing mix. Cook squash and onion for 5 minutes in salted water. Drain water and combine cream of chicken soup and sour cream. Fold in squash and onion with the shredded carrots. Put half of stuffing in the bottom of the dish. Add by spoonfuls the vegetable mixture. Sprinkle remainder of stuffing on top. Bake at 350° for 25 to 30 minutes.
Remove core from cabbage and boil briefly (just to slightly soften it and the leaves start to wilt). Parboil the rice and mix with the raw ground meat and seasonings.
Crumble cornbread and white bread into large bowl. Pour broth over bread. Add water until liquid barely covers bread. Set aside for 5 minutes, then use potato masher to cream mixture. Add eggs. Mix thoroughly. Add soup mix (should be consistency of cake batter). Add onions, chicken, sage and pepper. Pour into 1 large or 2 medium ungreased pans. Cover top with oil. Bake at 350° approximately 1 hour and 15 minutes or until brown.
Mix all except cheese and margarine. Melt cheese and margarine in microwave for 3 minutes. Stir melted mixture into other ingredients. Put into buttered pan and chill.
Make dough from the hot roll mix, as the directions indicate. Preheat the oven to 350°.
Mix all ingredients and chill. Serve over salad topped with croutons. Refrigerate leftover dressing.
Beat eggs in small mixer bowl. Gradually add sugar and vanilla. Beat well. Blend in melted butter. Combine dry ingredients; gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 8-inch square pan. Bake at 350° for 30 to 35 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Frost if desired; cut into squares. Makes 16 brownies.
Dust veal lightly with flour; mix with paprika, salt and pepper. Heat oil in skillet. Add veal and saute quickly until golden all over. Remove veal. Add onion to pan drippings and saute few minutes. Stir in consomme and mustard and cook to blend flavors. Return veal to pan. Cover and simmer about 15 minutes until veal is tender. Just before serving, blend in yogurt. Makes 4 servings.
Grease 9 x 13-inch pan. Sprinkle nuts on bottom; sprinkle coconut. Mix cake according to directions; pour over nuts and coconut. Melt margarine and cream cheese together. Stir in sugar. Pour over cake mix. Bake at 350° for 45 minutes.
Combine meat and 1/4 cup sour cream, ketchup, salt, pepper, garlic salt and oregano. Shape into meatballs. Brown in oil and pour off excess grease. Add water, cover and simmer 15 minutes. Remove meatballs to a casserole dish. Combine remaining sour cream, salt and dill in skillet which meatballs were cooked. Heat and pour over meatballs. Sprinkle with paprika. Serve with rice or noodles.
Cook onion slowly in butter until delicately browned. Add everything but water cress. Simmer, stirring occasionally, for 45 minutes. Add water cress and boil 5 minutes longer. A piece of water cress makes a nice garnish. Goes well with roast beef.
Cream the shortening and sugar. Add egg, vanilla and peanut butter. Beat well. Mix in sifted flour, soda and salt. Shape into small balls and flatten. Bake on cookie sheet 9 minutes in moderate oven (375°).
Combine all ingredients. Adjust peanut butter and honey to attain proper consistency, which should be slightly sticky. Shape into balls or short	rolls.	Can be rolled in coconut for sweeter taste. Keep refrigerated in a plastic bag or jar.
Mix ingredients together. Shape and bake for 15 to 20 minutes in 350° oven. Roll warm cookies in powdered sugar.
Mix the cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Drain all beans. Carefully rinse kidney beans with water. Thoroughly mix salad oil, sugar and vinegar. Place beans in bowl; add salad oil, sugar and vinegar mixture. Toss lightly until well mixed. Cover and marinate 12 hours in refrigerator. Add celery and onion and marinate another 12 hours. Stir several times.
Melt butter or margarine. Dip chicken in mixture. Mix crumbs, cheese, parsley, garlic, salt and pepper. Roll and dip chicken in crumb mixture. Spray a 13 x 7-inch pan. Place chicken in pan. Cover with foil. Bake at 350° for 1 1/2 hours. Uncover last 15 minutes to allow browning.
Cream together butter, sugar and shortening. Add eggs and vanilla. Sift flour, salt and baking powder. Add cream mixture. Add more flour, if needed.
Mix all ingredients except peanut butter and oats. Bring to a boil and cook 2 or 3 minutes. Remove from heat. Add peanut butter and oats. Drop by tablespoonfuls onto cookie sheet.
Cream together Crisco and oleo for 3 minutes, until fluffy. Add sugar and mix well. Blend in milk and vanilla; beat 5 minutes. Do not heat milk too hot or it will separate frosting.
Heat oil in a heavy pot; add onion and cook until soft. Add broth, carrots and rice. Cook for 30 minutes. Cool soup. Puree soup in blender. Return to pot and heat gently. Serves 8.
Mix flour and salt, add margarine in until mixture starts to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Preheat oven to 350 degrees. On a floured surface, roll each section of dough into a 12x6 inch rectangle. Sprinkle one half each with all remaining ingredients. Fold over into a 6 inch square. Cut the 6 inch squares into 2 inch squares and press the edges together. Continue until all dough is gone. Bake on an ungreased cookie sheet at 350 for 20-25 minutes. Makes about 35.
Cook ground beef, onion and green pepper in large skillet until beef is browned, stirring to crumble; drain. Stir in tomato soup and the remaining ingredients. Simmer 10 to 15 minutes, stirring mixture often. Serve on buns.
Heat oven to 400°. Mix the sugar and the cornstarch in 2-quart saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Keep blueberry mixture hot in oven.
Boil the planters for about 15 minutes. Scoop out; cut in the middle and fill with spaghetti and meatballs. Add Mozzarella cheese. Place in the oven for 3 to 3 minutes and serve hot.
Brown beef; set aside. Cook chopped onions in small amount of oil. Drain crumbled, cooked meat in colander. Mix with all ingredients in a large skillet or Dutch oven. Cook slowly. At the last, add mushrooms; mix (optional). Serve the plates with cooked spaghetti. Pour meat mixture over the spaghetti.
Brown the beef and the onion in a heavy skillet, cutting the meat in very small pieces. Add the rest of the ingredients (except the tortilla shells) and slowly simmer for 1 hour (can be 30 minutes but the longer it cooks, the better). Fill the tortilla shells with this mixture and serve.
Lightly flour veal and saute in clarified butter with pimentos, mushrooms and onions. Add brandy and flame, burn alcohol and cream. Reduce to desired consistency and add parsley and seasonings. Serve over rice and noodles.
Peel back cabbage leaves. Place canned corned beef in center. Wrap in foil and cook.
Sift flour, baking powder and salt; set aside. Blend rind and shortening. Add sugar gradually, creaming well. Add egg and beat well. Add lemon juice and water. Add dry ingredients and mix. Drop by level tablespoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Fry crumbled hamburger until brown; drain off grease. Add green beans and the soup. Put in 13 x 9-inch baking pan and top with shredded cheese. Layer Tater Tots evenly over top. Bake in a 350° oven for 45 minutes or until crisp and brown on top.
Mix all ingredients together. Bake at 350° until golden brown. Remove from pan. Cool on wire racks. Makes 1 loaf. Grill some Swiss cheese between bread slices for a pizza style sandwich.
Place thawed potatoes in 9 x 13-inch dish. Mix together next 6 ingredients and pour over potatoes. Top with Ritz crackers and drizzle with butter. Bake, uncovered, at 350° for 45 minutes.
Combine apple juice and cornstarch in a medium saucepan, stirring well. Cook, covered. Heat until thickened and bubbly, stir in margarine, cinnamon and vanilla. Add apples, toss well to coat. Pour into a 9-inch pie plate. Bake at 425° for 30 minutes or until lightly browned. Yields 8 slices, 167 calories per slice.
Mix all ingredients well. Bake in a very slow oven at about 300° in a foil-lined tube pan. Before taking it out of pan and while still warm, pour topping over it and let stand overnight in pan.
Cook rice and combine with 2 egg whites. Roll out pastry puffs very thin. Place about 1/4 cup rice on each pastry. Place chicken on top of rice and fold up pastry. Place fold on bottom of baking dish. Can make ahead. When ready to bake, brush top with egg yolk. Bake 1 hour at 350°. Serve with cream of chicken soup, diluted with some milk.
Preheat the oven to 350°. Combine the flour, brown sugar, spices, butter and salt and rub the mixture between the hands to form crumbs. Dissolve the baking soda in the water and combine with the molasses. Pour into the pie shell. Sprinkle with the crumbs. Bake 30 to 40 minutes, or until filling is set. Serves 6.
Brown sausage and drain. Separate rolls into triangles. Spread with sausage and sprinkle with grated cheese. Roll crescents and then brush tops with beaten egg. Place rolls on ungreased cookie sheet. Bake at 375° for 11 to 13 minutes or until golden brown.
Combine cream cheese, olives, walnuts and mayonnaise. Spread on 6 slices of bread. Cover with remaining 6 slices. Trim crusts. Cut each sandwich into thirds. Serves 5 to 6.
Cook squash in salted water until tender, 12 to 15 minutes. Drain well. Add remaining ingredients, except butter or margarine and herbed stuffing mix. Melt 3/4 stick butter in frying pan; add stuffing and mix well.
Pour the first 6 ingredients into greased casserole and top with remaining ingredients. Bake at 350° for 45 minutes.
Toss all salad ingredients, except almonds and tomatoes, together with enough mayonnaise to obtain desired consistency. Taste; add more seasoning salt if necessary. Cover and refrigerate. Serve on lettuce; garnish with toasted almonds and tomato wedges. Yields 6 servings.
Brown meat with onion and garlic powders in a lightly greased skillet. Add celery, mixed vegetables and soup. Stir in rice and seasonings. Turn into a greased 2-quart casserole. Cover and bake at 350° for 25 minutes. Remove cover; top with noodles. Bake, uncovered, 5 minutes longer.
Heat oven to 425°. Place cooking rack on countertop. Peel potatoes. Cut into long 1/2-inch strips. Dry with paper towels. Place in large bowl. Add oil. Toss to coat. Place potatoes in single layer on unprepared baking sheet. Combine celery salt, garlic powder, pepper and paprika in small bowl. Sprinkle potatoes with half of seasoning mixture. Turn potatoes over. Sprinkle with remaining seasoning mixture. Bake at 425° for 25 to 30 minutes or until potatoes are tender and evenly browned, turning occasionally. Do not overbake. Remove baking sheet to cooling rack. Serve warm.
Mix together the lemonade, water, apricot nectar and pineapple juice. Chill. Pour in ginger ale just before serving. Serves about 30. Makes about 7 quarts.
Cook leeks until glossy in butter. Add potatoes and carrots. Add water to cover. Add seasonings. Simmer 1 hour. Liquify, heat and serve.
Combine soft butter, sugar and eggs (one at a time); beat thoroughly. In another bowl, mix crushed crackers, baking powder and milk. Add pineapple. Add coconut to egg mixture, then mix together for 2 minutes. Last, fold in black walnuts; stir with spoon until mixed well. Pour in deep pan and bake in oven at 350° for 1 1/2 hours.
In small skillet, brown onion and celery in oleo. Combine rice, broccoli, onion and celery in a large bowl. Add soup and Cheez Whiz and mix well. Spread in a 9 x 13 pan; cover with foil. Bake at 350° for 35 minutes. Uncover and return to oven for 15 minutes.
Boil broccoli for 3 to 4 minutes; drain well. Arrange broccoli in greased baking dish. Place chicken on top. Combine soup, mayonnaise and lemon juice; spread over chicken. Sprinkle on the cheese. Combine butter and bread crumbs. Sprinkle on top of the cheese. Bake at 350° for 30 to 35 minutes.
Heat oven to 375°. In medium skillet, brown meat; drain well. Stir in Mozzarella, onion, sour cream, pepper and broccoli. Simmer 10 minutes. Separate dough into 4 rectangles; press perforations to seal. Overlap long sides of 2 rectangles, 1/2-inch. Firmly press to seal. On ungreased cookie sheet, press or roll into 13 x 7-inch rectangle. Spoon meat mixture in center of dough. Bring long edges to center of filling slightly overlapping. Pinch edges and ends to seal. Repeat with remaining rectangles. Brush with beaten egg and sprinkle with poppy seed. Bake at 375° for 18 to 22 minutes until deep golden brown.
Cook vegetables in 3 cups water and cook until just tender. Mix flour with the same amount of water as milk; add seasonings and mix with vegetables. Cook over medium heat (do not boil) until flour has been cooked. Sprinkle parsley (optional) and serve 6.
Beat egg whites very stiff. Gradually beat in sugar. Add cracker crumbs (rolled fine), baking powder, pecans and vanilla. Fold in all as blended. Butter pie pan. Add mixture. Bake 30 minutes at 325°. Cool; top with sliced bananas. Cover with 1 cup of whipped topping. Put in fridge to chill.
Cook water, sugar and cornstarch until mixture is clear. Stir in jello. Cool. Slice strawberries and place on baked or cooked pie crust. Pour cooled mixture over strawberries and chill.
Saute vegetables in butter until tender. Bring water to a boil in large soup pot. Add vegetables, tortellini and rest of ingredients. Bring to a boil and simmer until tortellini are al dente.
Dissolve jello in hot water. Add tomato sauce and other ingredients. Blend and pour into mold. Chill until firm.
Sift flour, salt, baking soda and cream of tartar into a mixing bowl. Stir in sugar and golden raisins, then add buttermilk, mixing to form a firm, but not too stiff dough. Knead lightly on a floured surface and form into a slightly flattened round. With a large knife, cut a deep cross about 1/2 of the way down to form 4 equal sections in the loaf. Brush the top lightly with milk.
Preheat oven to 325°. Puree strawberries in blender or processor. Combine eggs and oil in a small bowl and whisk thoroughly. Sift remaining ingredients into a large bowl. Make a well in the center. Pour in eggs and puree; blend well, using a wooden spoon. Pour into 9 x 5-inch loaf pan. Bake until tester, inserted in center, comes out clean, about 1 hour and 10 minutes. Cool.
Use glass baking dish, 8 1/2 x 8 1/2-inches. To cream cheese, add powdered sugar and 1 tablespoon water. Spread on baked crust. Sprinkle generously with chopped nuts. Spread pie filling over all. Chill. Cut in large squares. Serve topped with vanilla ice cream.
Cook sweet potatoes until tender; cool and peel. Arrange in greased baking pan. Combine brown sugar, cornstarch and orange juice. Boil until thickened; add butter or margarine. Pour glaze over sweet potatoes. Bake, uncovered, at 350° for 20 minutes.
Combine scalded milk, shortening and sugar. Stir until sugar is dissolved; cool to lukewarm, 105° to 115°. Combine 3 cups flour and salt in a large bowl. Make a well in the center. Add yeast, sourdough starter and milk mixture. Beat with an electric mixer until mixture is smooth. Cover and let rise in a warm place, 85°, free from drafts, 50 to 60 minutes or until doubled in bulk. Punch dough down and gradually work in remaining 3 cups of flour to make soft dough. Divide dough in half and roll each half into an 8 x 6-inch rectangle. Starting at widest end, roll up jelly roll fashion. Fold under ends and place in two well-greased 9 x 5 x 3-inch loaf pans. Cover and let rise in a warm place, free from drafts, 1 hour and 30 minutes or until doubled in bulk. Bake at 350° for 40 minutes or until loaves sound hollow when tapped. Yields 2 loaves.
Combine all ingredients, except shrimp; mix well with beater until a creamy consistency. Fold in shrimp. Serve with dip chips or snack crackers.
Mix all ingredients together. Bring to boil 2 3/4 cups water, then add the cornmeal, water, salt and sugar mixture, stirring all the time. Cook until thick. Reduce heat, cover pan and cook 5 more minutes, frequently stirring. Pour into loaf pan and cool, then refrigerate several hours. Slice and fry in hot fat, slowly turning only once.
Whip cooked potatoes, combine rest of ingredients to potatoes and whip until light and fluffy. Put in greased casserole dish. Bake in 300° oven 30 minutes. Keep warm in oven until ready to eat.
Combine sliced strawberries and 1/2 cup sugar; stir gently. Chill 1 to 2 hours.
In 1-quart casserole, stir together lemon juice and cornstarch. Add sugar and salt. Stir in undrained blueberries. Microwave on High 5 to 7 minutes, stirring every 2 minutes until thickened and clear. Serve over ice cream, pancakes, unfrosted cake or cheese cake. Makes 1 1/2 cups.
Cream sugar, oil and eggs. Add vanilla. Add dry ingredients. Then remaining fruits, nuts and veggies. Bake at 350° for 35 minutes or until lightly brown.
Mix all ingredients in order given; beat well. Pour into buttered 8 x 8-inch baking dish. Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted comes out clean. Yields approximately 9 servings.
Cream butter and sugar. Add eggs. Sift flour with other dry ingredients. Cut the gum drops and nuts into small pieces. Roll in flour before adding. Mix. Bake in sheet pan or long pan and cut into squares. Roll in powdered sugar, if desired, after cutting. Bake at 325°.
Mix first layer ingredients together in 9 x 13-inch pan and press for crust.
Grate and drain cucumber. Make Jello with hot water. Place into refrigerator until syrupy. Add sour cream to Jello and whip together. Add cucumber and vinegar to mixture. Return to refrigerator until set.
In skillet, brown chicken and mushrooms in butter. Stir in soup, water, 1/4 teaspoon salt and dash of pepper. Cover. Simmer 20 minutes. Stir in rice. Simmer 10 minutes more until liquid is absorbed. Stir often. Makes 4 servings.
Let mangos thaw for about 15 minutes. Put mocha mix in blender, then add mangos and sugar. Blend until smooth. Add more mocha mix as needed for desired consistency. Makes 2 large servings.
Melt butter and put in half and half. Add cheese gradually, stirring constantly until mixture thickens. Cook 1/2 package fettucine noodles. Add small pieces of steak, chicken or shrimp to sauce. Pour over drained fettucine noodles. Serves 4.
1. Cook ground beef, onion, and pepper till beef is browned. 2. Add remaining ingredients and simmer 20 minutes.
Mix first four ingredients. Add the rest and freeze. Slice and serve on lettuce. My favorite frozen salad.
In a large bowl, beat eggs. Add 3/4 cup of pizza sauce, cheese, bread crumbs, garlic salt and pepper. Mix well. Combine meats; add to egg mixture. Mix well. Press into 9-inch loaf pan. Bake at 350° for 1 1/4 hours. Drain. Spoon remaining pizza sauce over loaf; bake for 15 minutes longer. Let stand 15 minutes before serving.
Mix all ingredients together. Bake in a 2-quart buttered casserole dish for 45 minutes at 350°.
Put all ingredients together; adding sour cream and cheese to individual taste. Simmer until rice is cooked.
Mix the first 5 ingredients and cool until hard. Cover with marshmallows. Sprinkle pecans. Beat egg until foamy; add sugar, pineapple juice and flour. Cook until thick; cool and spread on top of marshmallows. Mix heavy cream and cream cheese and spread on top.
Put rings in lime water; let stand 24 hours. Drain rings; wash in cool water. Pour cold water over rings; soak for 3 hours and drain. Add 1 cup vinegar, 1 tablespoon alum and 1 small bottle red food coloring. Water to cover. Heat and simmer for 2 hours. Drain. Makes 4 to 5 quarts.
Preheat oven to 325°. Using electric mixer, beat first 6 ingredients in large bowl until light and fluffy. Add eggs and beat well. Mix flour, soda and salt in small bowl. Stir into butter mixture. Mix in chocolate chips and nuts. Drop batter by 1/4 cupfuls onto ungreased cookie sheet, spacing apart. Bake until cookies are golden brown, about 16 minutes. Transfer cookies to rack and cool.
Cream sugar, butter, shortening, vanilla, eggs and add 1 cup of flour at a time. Drop onto ungreased cookie sheet. Bake at 350°.
Boil together sugar, milk and Karo and bring to soft-ball stage. Add 2 tablespoons butter. Beat with a spoon until color change begins to occur. Stir in pecans, 1 tablespoon butter and extract. Pour into pan, either buttered, lined with wax paper or a Teflon pan. Top with melted chocolate. Cut into squares when cool.
Cream shortening and sugar. Add egg, syrup, buttermilk and vanilla. Mix well. Sift flour, soda, baking powder, ginger, cinnamon and salt. Add to creamed mixture and stir until mixed well. Roll into balls. Dip into sugar. Press down slightly with glass dipped in sugar. Bake on greased cookie sheet at 375° until slightly brown around edges.
Preheat oven to 350°. Saute onion and mushrooms in butter. Add lite soy and cook as much as you like. In an 8 inch square glass pan, layer spinach, 1/2 of the cheese, then the onions and mushrooms, and the rest of the cheese. Bake for 20 minutes.
Bake cake and split in 4 layers. Mix pineapple, sour cream and sugar. Set aside 1 cup mixture. Spread remainder between layers, then mix Cool Whip with 1 cup reserved mixture. Cover cake with this mixture.
Preheat oven to 350°. Mix together the cake mix, 1 egg and butter and press into greased 9 x 12-inch pan.
Mix apples and sugar thoroughly, then add oil, nuts, eggs and vanilla. Mix dry ingredients and add to the mixture. Put in greased pan and bake at 350° for 1 hour or until done (325° for glass Pyrex pan). Serve with whipped topping, if desired.
Blend cake mix, Jell-O, eggs, water and oil. Beat well. Pour in greased tube pan. Bake at 300° for 50 minutes, or until done.
Mix milk with corn meal and stir in salt and shortening. Cool. Add baking powder and egg yolk and mix well. Fold in stiffly beaten egg white. Pour into greased pan and bake in hot oven 400° for about 20 minutes. Makes 1 (8x8 loaf).
Cut butter into cake mix until crumbly. Mix in coconut. Pat mixture lightly in ungreased 9 x 13-inch pan. Build up slight edges. Bake at 350° for 10 minutes. Arrange apple slices on crust. Blend sour cream and egg. Drizzle over apples. Bake 25 minutes or until edges are brown. Serve warm.