HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1 1/2 c. of the whipped topping in large bowl. Spread 1/2 of strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers ending with cake. Frost top and sides of cake with whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate top and sides with strawberry fans, mint leaves. Serves 12.
In a large pan, pour 1/4 cup of oil. Add 2 cups of pork and brown. Add green pepper and onion. Saute. Add pigeon peas; mix well. Cook 10 minutes. Add rest of ingredients, garlic, black pepper, salt, oregano, cumin, rest of oil and rice (that has been rinsed twice). Mix well. Add 2 cups of water; cook on medium-high heat until water is boiled out. Stir and mix well. Lower heat, cover and cook on low heat until rice is tender.
Cut bread in half horizontally. Combine butter and remaining ingredients; spread on cut sides of bread. Broil 4 inches from heat 4 or 5 minutes.
Combine eggs, oil and sugar; beat until well blended. Sift all dry ingredients together. Add flour mixture and milk alternately to oil mixture. Add flavorings and poppy seed. Pour into 2 greased loaf pans. Bake 1 hour at 350°. Top of loaves will crack. Remove from pans; top with frosting.
After placing in pans to bake, sprinkle each cake with cinnamon and sugar, mixed. If lard is used, add salt to it before mixing.
Mix first 4 ingredients together. Blend in remaining ingredients. Pour	batter into greased pan. Bake at 400° for 30 minutes.
Note: This recipe may be halved or quartered (each item) depending on size of your family.
Cream mayonnaise and cream cheese together. Add Parmesan cheese and mix well. Drain and chop artichokes. Add to mixture.
Cook spinach according to package directions, drain well. Melt butter, stir in flour, add soup and wine. Cook, stirring, until mixture boils and thickens. Add cheese; stir over low heat until melted. Remove from heat. Add spinach and other ingredients. Turn into well-greased casserole or custard cups. Set in shallow pan of hot water. Bake in 350° oven about 45 minutes or until firm. Remove from oven; let stand 5 minutes or so before serving. Serves 6 to 8.
Score steak diagonally across grain. Place meat in a shallow dish. Pour marinade over. Cover and refrigerate 8 hours, turning occasionally.
In large skillet, cook and stir thinly sliced onion in 1 tablespoon margarine until tender. Remove onion and set aside. In same skillet add 1/4 cup shortening. Add floured steak and cook over medium heat until brown and crispy. Remove steaks and place on warm platter. Pour fat from skillet. Stir together onion, 1/2 cup sour cream and salt and pepper in skillet. Heat until fully warmed. Pour over steaks and serve.
Remove leaves from basil and wash and dry thoroughly. Place leaves in a mortar together with garlic, pine nuts and pinch of salt. With the pestle, pound and grind into a paste against the side. Add cheese and continue grinding into a smooth paste. Stir in olive oil, a little at a time. Sauce should have consistency of creamed butter. Makes sauce for 6 servings of pasta.
Melt margarine in heavy pan. Add cream and sugar. Cook 9 minutes after it starts to boil. Remove from heat and add marshmallow cream, peanut butter and vanilla. Stir until well blended. Pour into a 9 x 13-inch pan. I spray my pan with Pam. Can use chocolate chips instead of peanut butter.
Blend cake mix, eggs, pudding, oil and sour cream at medium speed for 2 minutes. Add remaining ingredients in a small bowl. Put half of the batter in a greased pan; sprinkle half of nut mixture on top. Spread remaining batter and sprinkle on rest of nut mixture. Bake at 350° for 35 minutes.
Stir ingredients well, then add flour to mixture. Dip up by spoonfuls and space on a cookie sheet. Bake until light brown at 350°.
Brown hamburger meat; drain. Add all ingredients. Cook for 1 hour on low heat.
Boil however many eggs you like. Mix mustard and mayonnaise and salt and pepper with the mashed egg yolks. Use a little more mustard than mayonnaise. Stir really well, until smooth and creamy. Scoop into eggs and sprinkle with paprika.
Wash and deseed peppers. Cut in half. Put in container of cold water and soak for 4 or more hours (if time permits; this makes them crisp). Drain on paper towel and fill peppers.
Wash, cook and cube potatoes. Mix in another bowl the Hidden Valley Ranch, water and mayonnaise. Mix well. Add to potatoes. Toss in celery, eggs and onion. Chill. Serves 4 to 6.
Mix flour and sugar. Mix egg yolks and water. Combine with flour and sugar. Add margarine. Cook until thick. Add coconut. Pour into a pie shell. Add meringue and brown real good.
Beat together first 7 ingredients until blended. Then, with a large spoon, add last 3 ingredients. Pour into a well-greased and floured 9 x 13-inch pan or tube pan. Bake at 350° for 40 to 45 minutes in 9 x 13-inch pan; 45 minutes to 1 hour in tube pan. A glaze may be used, if desired.
Mix all ingredients together. Yields 2-crust, 8 to 9-inch pie.
Brown hamburger; drain. Add soup and stir. Put into baking dish and top with Tater Tots. Bake according to directions for baking Tater Tots.
In a medium saute pan, pour just enough olive oil to coat the bottom. Saute garlic and red and green peppers on low heat. Cover and stir occasionally for about 8 minutes or until peppers are soft.
Preheat oven to 350°. Combine peaches and 1/2 cup sugar; allow standing until sugar dissolves. Melt butter in an 11 x 7-inch baking dish in the microwave. In small bowl, stir together 1/2 cup sugar, flour, baking powder and milk; stir until just mixed and then pour over butter. DO NOT STIR! Spoon peaches over top. Bake at 350° for 50 to 55 minutes.
Cook rice in chicken broth for 15 minutes. Cool. Chop and dice next 6 items. Mix with marinade juice. May use brown rice, it's a healthy choice.
Pour apple cider and ginger ale into a 30 cup percolator. Place candies and remaining ingredients in percolator basket. Perk through complete cycle of percolator. Serve hot. Yield: 1 1/4 gallons.
Saute garlic in oil. Crush tomatoes; add to pan, along with bay leaves. Cook for about 45 minutes. Add undrained beans and ditalini. Heat over low heat about 15 to 20 minutes longer. Serve in bowls with grated cheese.
Layer the potatoes, onions, celery and rice in a large greased casserole, salting each layer. Season ground chuck with onion and garlic salts, cumin, chili powder, pepper and salt to taste and egg. Mix well and pat layer of meat over the vegetables. Add kidney beans. Spread the tomato soup. Bake, covered, at 350° for 1 1/2 hours, uncovering during the last 30 minutes.
Beat eggs. Add all remaining ingredients. Stir until well blended. Bake at 325° until set. Makes 2 pies.
Combine pimento, cheese, eggs and nuts. Add enough mayonnaise to moisten to spreading consistency. Spread butter and pimento filling on bread. Makes about 20 sandwiches.
Peel and devein shrimp. Set aside. Cook onion and garlic in butter in a large skillet over medium heat, stirring constantly 3 or 4 minutes. Add tarragon and next 4 ingredients. Bring to a boil. Add shrimp and cook, stirring constantly 5 to 6 minutes or until shrimp turns pink. Sprinkle with parsley. Serve over fettucine. Yields 4 to 6 servings.
Mix all ingredients, except chocolate chips and paraffin. Mold into balls and lay on wax paper. Melt chocolate chips and paraffin. Dip balls into chocolate and put on wax paper until dry.
Mix cake, eggs and water with electric mixer. Fold in (by hand) the sour cream. Place cone in 3-quart pan. Spread pecans on bottom. Pour in batter. Drizzle caramel topping on batter without touching sides or cone.
Cut pork into bite size strips. In a large skillet, stir-fry pork in hot oil until no longer pink. Drain. Return all meat to skillet. Stir in remaining ingredients except cheese. Heat and stir until bubbly; pour into a 2-quart casserole or cook in Dutch oven for 25 minutes or until rice is tender. Sprinkle with cheese. Bake 3 to 4 minutes more until cheese is melted.
Grease and flour 2 (9-inch) round baking pans or 9 x 13-inch pan. In large bowl, with mixer at low speed, beat first 8 ingredients 2 minutes, scraping bowl frequently. Batter will be thick. With spoon, stir in apples, raisins and nuts. Spoon batter into pans. Bake in a 350° oven for 45 minutes or until tester comes out clean. Cool in pans 10 minutes. Remove and cool. Fill and frost with whipping cream.
Saute onions in butter until tender. Mix milk and soup together. Add the onions. Add thawed shrimp to mixture. Then add dash of salt, pepper and 1 tablespoon of parsley. Cook until hot, stirring occasionally.
Preheat oven to 300°. Blend the flour, butter, sugar and salt in a food processor until well combined and smooth, about 5 seconds. Pour into the pie shell. Add the cream and mix gently with your fingers, being careful not to break through the bottom of the crust.
Cook syrup, sugar and water until it "hairs". Put in peanuts and cook slowly until it's a golden brown. Remove from heat and add soda and vanilla. Pour onto buttered platter.
Brown ground beef. Drain grease. Add Chili-O mix and beans and mix. Serve in tortillas, rolling them. You can add onions, cheese, sour cream or anything you like before rolling.
In mixing bowl blend in oil, egg, sugar, milk, baking powder, salt and 1/2 teaspoon dill seed. Mix well. Add cornmeal and flour, mixing thoroughly. Gently mix in the chopped meat and cheese. Pour into greased and floured muffin tins or loaf pans. Fill halfway and sprinkle with remaining dill seed. Bake 25 to 30 minutes or when medium brown at 375°. Start testing with a toothpick for doneness. Do not overbake.
Boil potatoes in skins, then peel and dice. Heat soup, onion, butter and cheese. Add sour cream. Pour over diced potatoes. Bake 45 minutes at 350°.
In a saucepan, combine brown sugar, butter and corn syrup. Cook, stirring constantly, until sugar is dissolved. Add pecans, mix well.
Combine cocoa, sugar, cinnamon, nutmeg and salt in a saucepan. Blend in hot water. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. Do not boil. Remove from heat and add vanilla. Whip until foamy. Garnish with cinnamon sticks. Serve hot.
Combine all except flour. Mix quite stiff. Roll out on floured surface and cut out shapes. Bake on ungreased cookie sheet at 325° for 10 to 12 minutes.
Saute salt pork, ground pork, suet, beef, onions, garlic, peppers and celery until meat is cooked. Add remaining ingredients except beans. Simmer 1 hour. Add beans. Cook another 20 minutes. Stir gently.
Mix all ingredients together and pour into pie shell. Bake in 350° oven for about 35 minutes.
Place cooked broccoli in bottom of 3-quart casserole. Cover with chicken. Combine rest of ingredients and pour over chicken. Then sprinkle another 1/4 pound of grated cheese over top and cover with buttered Pepperidge Farm crumbs. Bake 20 minutes at 350°.
Cook broccoli 2 minutes in boiling salted water. Drain well. Mix soup, milk, mayonnaise, egg, cheese, onion, ham and noodles together. Add salt and pepper to suit your taste. Stir in broccoli and pour the mixture into a lightly buttered 13 x 9-inch baking dish. Combine the butter and crackers to add as a topping to mixture. Bake at 350° for 30 minutes.
Cook and drain broccoli. Put rice in boiling water and let stand 5 minutes. Saute onions in oleo. Add milk to mushroom soup and heat. Then mix with other ingredients. Pour in casserole and cover with grated cheese. Bake for 30 minutes at 350°.
To cooked green beans, add remaining ingredients. May choose to add garlic and cooked mushrooms.
Brown beef in skillet; drain. Combine beef, green beans, soup, water, salt and pepper. Pour into a 1 1/2-quart casserole.
Heat chili and cheese until cheese melts. Add olives and salsa. Serve warm with chips.
Mix pretzels, margarine and 3 teaspoons sugar in bowl; press mixture into a 9 x 13-inch pan. Bake 10 minutes at 350°; let cool. Mix cream cheese, whipped topping and 1 cup sugar until very creamy. Mix gelatin with boiling water and add fresh fruit. Refrigerate until gelatin begins to set. Add gelatin to top of cream cheese mixture.
In large bowl, combine cake mix and nuts. Cut in butter. Stir in 1/2 cup evaporated milk. Spread 1/2 batter in greased 13 x 9-inch pan. Bake in preheated 350° oven for 15 minutes.
Line a jelly roll pan with tinfoil. Spray with Pam. Place saltines on top of foil. Bring margarine and sugar to a boil; boil for 1 minute. Pour over crackers. Bake at 350° for 5 to 6 minutes, until light caramel color. Remove from oven. Pour chocolate chips over top. Spread evenly as they melt. Sprinkle chopped nuts over top. Chill or freeze, then peel off tinfoil and break into pieces.
Dissolve lemon jello in 1 c. hot water. While still hot, add cream cheese and stir well. When starting to jell, add crushed pineapple with juice and whipped cream. Pour into oblong pan. Let set until firm. Take 1 cup apricot nectar, (hot) and pour over orange jello with one cup hot water. When cold pour over top of first mixture.
Combine all ingredients except blueberries. Blend well with pastry blender. Press 2/3 of mixture into greased glass baking pan (large size, at least 13 x 9-inches). Top with blueberries that have been washed and picked over. Cover with remaining oatmeal mixture. Bake at 350° for 1 hour. Serve warm with ice cream. Serves 8.
Mix butter, sugar and eggs in a large bowl. Mix in another large bowl the flour, baking powder and nutmeg. Cut fruit into small pieces and roll all pieces and nuts in 1 cup flour. Add butter, egg and sugar mixture. Mix well. Add pineapple juice. Add remaining ingredients and blend well. Pour into pans. Bake at 275° for 3 hours or until done.
Cut the lettuce, onion and eggs. Put the first 4 ingredients in a 9 x 13-inch pan in the order given. Mix salad dressing and sugar; spread over entire top. Put Cheddar cheese on top of salad dressing. Sprinkle bacon bits on top. Be sure to wash vegetables and dry well on paper towel.
Combine chopped pepper, celery, onion and water and cook until vegetables are tender. Drain. Add pimentos, shrimp, crabmeat and eggs. Make cheese sauce: melt butter and stir in flour until smooth. Gradually add cream and cook until mixture thickens, stirring constantly. Add cheese, salt and pepper. Add sauce to shrimp mixture and put in 3-quart casserole dish. Sprinkle crumbs over top and bake at 400° for 15 minutes. Yields 12 to 15 servings.
Heat oven to 400°. Grease bottom only of 12 muffin cups. Lightly spoon flour into measuring cup and level off. In medium bowl combine flour, cornmeal, sugar, baking powder and salt. Mix well. Stir in bacon and corn.
Coat bottom of cooking pan with olive oil. Add and cook garlic cloves until brown. Slowly add crushed tomatoes, water, salt, oregano, parsley and white pepper. Cook on low heat for 15 minutes, stirring. Add tomato paste; stir well. Shake Italian seasoning on top. Cook on low heat; stir. The longer you cook it the better it tastes. After adding meat balls to sauce, add 2 tablespoons grated cheese on top.
Cream the butter and sugar. Add eggs, one at a time. Add soda, flour and buttermilk. Chop candy, dates and pecans and dust with flour. Add this to mixture and coconut to the other mixture. Bake at 275° or 300° for 2 1/2 hours in tube pan.
Combine dry ingredients in saucepan. Add water and oil; mix. Cook a few minutes over medium-high heat (stir constantly) until it forms a ball.
In heavy skillet, saute onion and garlic in oil. Add beef. Brown thoroughly and pour off fat if necessary. Sprinkle in salt and pepper. Add spinach, keeping heat high. Add eggs and stir constantly until cooked. Serve immediately on warmed platter surrounded by a ring of French fries.
Preheat oven to 400°. Combine butter, sour cream and cheese. Stir in flour. Drop batter by teaspoonfuls into ungreased mini-muffin pans. Bake 15 minutes or until brown. Remove from pan immediately.
Cook rice mixture and set aside. Cook sausage, beef and onion until brown. Drain. Add rice, mushrooms, chopped chestnuts, soy sauce. Stir well. Spoon into an ungreased 2 quart casserole. Cover and refrigerate overnight. Bake uncovered at 325° for 50 minutes. If ready to eat now, bake uncovered at 300° for 20 minutes.
Place beef and soup in casserole. Mix together. Pour wine over all. Cover and bake at 375° for 10 minutes. Reduce heat to 325°. Bake for 2 1/2 to 3 hours. Serve with rice, noodles or potatoes.
Boil water and sugar. Add tea bags, let stand for 6 minutes. Remove bags. Add cloves and cinnamon sticks. Cover and let stand for 30 minutes. Remove spices. Add jello and juices.
Mix together and put into greased loaf pan. Bake for approximately 35 to 45 minutes.
In a 1 1/2-quart casserole dish, combine the first 4 ingredients. Place in the microwave and bring to a boil (about 1 minute and 45 seconds). Continue to boil 2 minutes on High. Remove and stir in soda. Place corn in brown grocery bag; pour syrup over corn. Close bag and shake. Cook in bag in microwave 1 1/2 minutes on High. Shake again. Cook 1 1/2 minutes. Tear open bag and spread corn out. It will be sticky and hot. Let it cool and enjoy!
Combine milk, thawed lemonade and softened Cool Whip. Pour into graham cracker crust. Refrigerate until served. This pie freezes well. If you double the recipe, it will make 3 (8-inch) pies.
Pour boiling water over oatmeal and cool. Cream the shortening and sugars. Add eggs and cooled oatmeal. Add sifted dry ingredients and vanilla. Bake at 350° for 25 minutes in a greased 9 x 13-inch pan.
Cream butter, sugar and sour cream. Put eggs in one at a time and beat well. Add other ingredients. Bake at 325° for 30 minutes and at 350° until done, approximately 1 hour and 15 minutes (the cake will bake for 1 hour and 45 minutes total or until done).
Preheat oven to 350°. Grease 13 x 9-inch pan. Crush 4 cups of cereal with bottom of a cup in the baking pan. Spread evenly a layer of peanuts, raisins, chocolate pieces and the remaining 2 cups cereal. Drizzle sweetened condensed milk evenly over mixture. Bake 20 to 25 minutes, or until golden brown. Kids love them.
In medium bowl, pour hot water over Jell-O. Stir until dissolved. Add ice cream and stir well. Stir in peach slices and pour into crust. Freeze 3 hours or until set. Yum!
Make Ranch Mixture by combining mayonnaise, cream cheese and Ranch dressing mix. Set aside. Prepare cornbread using 2 cups meal and green chilies (use your favorite recipe); cool and crumble. Then halve the ingredients and prepare as follows: 1/2 cornbread, 1 can pinto beans, 2 chopped tomatoes, 1/4 cup green pepper, 1/4 cup green onion, 1 can whole kernel corn, 5 slices crumbled bacon, 3/4 cup shredded Cheddar cheese and 3/4 cup Ranch Mixture. Begin again with cornbread and layer again but reverse order of last 3 ingredients (bacon, Cheddar cheese and Ranch Mixture). Chill at least 3 hours before serving. Better after 24 hours. Top with bacon and cheese just before serving.
Combine beaten eggs, salt and cream. Add enough flour to make stiff dough. Roll out very thin on a floured surface and let stand 1 hour. Roll up with flour and cut in strips 1/8-inch thick. Spread out and let dry at least 3 hours. Cook 10 minutes or until done.
Peel oranges, remove pulp and place slices in a mixing bowl. Peel and slice garlic to taste. Add garlic to oranges with salt. Cover with vegetable oil. Let set at room temperature for 2 hours.
Preheat oven to 375°. Grease 12 to 14 muffin tins. Cream the butter and sugar in a large bowl. Add eggs one at a time. Beat well. Combine flours, baking powder and salt. Add alternately to creamed mixture with milk and vanilla. Fold berries into batter. Spoon into muffin tins. Bake 30 minutes. Cool in pan 5 minutes. Turn onto wire rack to completely cool.
Mix together egg, sugar, cinnamon and melted margarine. Add to drained potatoes and toss gently.
Cream sugar and oil. Add eggs and beat well. Add flavoring and anise seed. Gradually add flour, baking powder and 1/2 teaspoon salt. Dough should be a little bit tacky but not sticky. On ungreased cookie sheet, spoon out dough in two rows. Bake until edges are browned at 350°. Remove from oven. Slice diagonally 1/2-inch wide. Lay on side. Return to oven and bake until golden brown.
Cut top off green peppers and take seeds out. Cook Stripples in oil. Saute onions, red peppers, olives, garlic and brown rice that has been mixed with tomato paste. Put in Stripples that have been cooked and crumbled in small pieces. Mix well and spoon into green peppers. Put peppers into baking dish. Top each with cheese or a little tomato sauce. Bake until peppers are tender. Serves 6.
Mix butter with stuffing mix. Place 1/2 in bottom of dish. Place chicken on top. Mix sour cream and soup together. Spread over chicken. Cover with remaining stuffing mix. Pour chicken broth over dish. Bake at 350° for 30 minutes.
Add additional milk by the teaspoon until right to mold. Use rubber type molds. Dry on wax paper and freeze. Great for weddings and showers.
Bring water to a boil. Add raisins and soda; set aside and cover overnight. Next day sift flour, sugar and salt several times. Add Crisco oil to raisins. Then add flour mixture, (1 cup at a time) to raisin and oil mixture. This well be thick. Grease and flour three (1 pound) coffee cans. Fill each can only 1/2 full. Bake at 350° for 70 minutes. Cool 10 minutes. Remove from cans, slice and spread with cream cheese. Enjoy!
Melt butter in heavy large skillet over medium-high heat. Add garlic. Immediately add fillets and saute to desired degree of doneness (2 to 3 minutes per side for rare). Season with salt and pepper. Transfer fillets to heated plate. Add mushrooms to skillet and cook until tender and liquid evaporates, about 5 minutes. Add langostinos and dry white wine; stir-fry until just pink. Divide fillets among heated serving plates. Top with mushroom mixture and Bearnaise Sauce. Serve immediately.
In mixing bowl, stir baking soda into pulp. Add sugar and egg and stir well. Add flour, baking powder, cinnamon, nutmeg and allspice and beat well. Add milk and melted butter and beat again. Pour into 9 x 13 pan and bake for approximately 50 minutes.
Preheat oven to 375°. Chop chicken and olives. Add cheese, green chilies, mayonnaise and taco seasoning. Chop tomato. Juice lime to measure 1 teaspoon juice. Add tomato and lime juice to chicken mixture. Reserve 2 tablespoons crushed chips. Add remaining chips to chicken mixture and mix well. Sprinkle reserved crushed chips over a large cutting board.
Heat oven to 350°. Place cake mix, melted butter and 1 egg in a large bowl. Beat on low speed until well combined, about 30 seconds. Measure out 2/3 cup of batter; set aside. Spread remaining batter in bottom of ungreased 13 x 9 x 2-inch baking dish. Turn oven down to 325° and bake for 15 minutes or until top lightly browns and puffs up. Remove dish to wire rack and cool for 10 minutes. Leave oven on. Place reserved 2/3 cups batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl of electric mixer. Beat on low speed for 1 minute. Stop machine; scrape down bowl. Beat on medium speed until well combined, about 1 minute. Fold in pecans. Pour pecan mixture on top of warm cake in baking dish; gently smooth out evenly over cake. Bake in 325° oven for 40 to 45 minutes, or until edges are browned but middle is still soft. Remove to wire rack and cool 30 minutes. Slice and serve with vanilla ice cream, if desired. Serves 24.
Combine dry ingredients; add lemon juice. Toss with prepared zucchini. Dot with butter. Bake in a 425° oven for about 45 minutes. Tastes like apple pie.
Mix soups, milk and wine. Combine 1 1/2 cups of soup with rice mixture. Spoon into a 9 x 13-inch greased dish. Top with chicken and remaining soup. Cover. Bake at 350° for 1 1/2 hours. Sprinkle with cheese/tarragon and bake, uncovered, 15 minutes.
Melt together butter, chocolate chips and peanut butter. Pour over cereal and stir to coat. Pour sugar in a paper bag; add cereal and shake to coat.