HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the 1/4 cup sugar, cinnamon and bread cubes in microwavable 1 1/2-quart dish or casserole. In medium mixing bowl, blend eggs, 1/2 cup sugar and vanilla. Set both of these aside. In microwavable measuring cup, combine milk and butter and microwave on High 4 to 6 minutes until scalding. Pour slowly, stirring into the egg mixture, then pour all over the bread cubes. Cover dish with wax paper. Microwave on Medium for 15 to 17 minutes. Every 5 minutes push the edges to center with spatula. Let it stand for 10 to 15 minutes. Can be topped with whipped cream or lemon sauce. (See Daffodil Lemon Sauce recipe.)
Whip whipping cream in electric mixer until soft peaks are formed and place in refrigerator to remain cool. Melt 4 ounces of white chocolate with 2 tablespoons milk in microwave for 1 minute. Stir to blend and set aside to cool. Mix cream cheese, powdered sugar and grated orange peel in electric mixer. Add melted white chocolate.	Fold in whipped cream and place in a baked pie crust that has been cooled.
To 1/4 cup mashed potatoes add powdered sugar gradually, mixing well until well blended and about the texture and consistency of pie dough that can be rolled out. (Approximately 1 pound powdered sugar.) Roll out and spread with peanut butter or caramel. Roll up as for a jelly roll and slice after chilling.
Saute diced garlic in 1 tablespoon lite oil. Add onion and pepper. Saute 5 to 10 minutes. Add chicken broth and tomatoes. Let simmer 15 to 20 minutes. Add capers. Add chicken chunks and let simmer 15 to 20 minutes. Serve over nest of cooked angel hair pasta.
Lightly coat bottom and sides of an 8-inch pie plate with butter. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH until hot, about 30-45 seconds. Stir until smooth. Reserve 1/4 cup of this chocolate mixture.
Place butter, margarine and sugar in a saucepan and bring to a rolling boil for 2 minutes. Butter cookie sheet and line with graham cracker squares. Pour boiled mixture over crackers and sprinkle with pecans. Bake 8 to 10 minutes at 350°. Remove from oven and immediately sprinkle with chocolate chips. Let cool for 5 minutes, then break into pieces.
Heat olive oil and butter in a 12 inch skillet over medium heat, add onions and cook 5 minutes, stirring occasionally.
Mix drained Veg-All with other ingredients. Pour in baking dish. Sprinkle with buttered bread crumbs. Bake at 350° until bubbly.
Beat eggs, add sugar slowly. Add vanilla and anise. In large pan, put flour, salt. Add liquid ingredients. Add oil. Knead 20 mins. If sticky, add oil to hands. Let rise 2 1/2 -3 hours. Punch down. Let rise again 1 1/2 hours. shape loaves. Let rise 1 more hour. Brush with beaten egg mixed with sugar. Bake 325° for 30 mins.
Cream shortening and sugar; add egg. Dissolve baking soda in milk; add to banana and mix. Then add to creamed ingredients. Mix flour and baking powder thoroughly, then add to rest of ingredients. Grease loaf pans (2) and bake at 350° for 45 to 50 minutes.
Heat fat and cook pepper until tender. Blend the flour into fat. Blend in broth and milk. Stir in the chicken and cook to a smooth sauce. Stir. Serve on cooked rice, toast or biscuits.
Cream sugar and butter; add eggs. Beat well. Add bananas and lemon juice. Sift flour. Stir in nuts. Bake in greased 9 x 5 x 3-inch loaf pan at 350° about 1 hour or until done.
Pour over batter. Top with rest of batter. Smooth. Bake at 325° for 1 hour 15 minutes. Cool completely.
Mix above ingredients into a batter. Pour 1/2 into greased bread pan. Layer 1 cup grated cheddar cheese and 1/4 cup chopped Italian peppers over batter. Add rest of batter and bake at 300° for 35 minutes. Let cool in pan 10 minutes before removing.
Preheat oven to 350°. Grease 1-quart loaf pan; set aside. In medium bowl, with fork, shred salmon. Add butter and eggs; mix until well blended. Stir in crackers. In small glass measuring cup, mix buttermilk with baking soda; stir in salmon mixture. Blend. Spoon mixture into prepared pan. Bake 30 minutes until set. Serves 4 to 5. Very good!
Drain juice off pineapple and oranges. Mix all well together. It's better if it is made a day before you eat it.
Cook hot dogs according to package directions. Place in buns. Top with relish or chili sauce, green pepper, onion and tomato. Sprinkle with Mozzarella cheese. Yields 8 servings.
Mix all except crab and muffins. Blend well. Add crab meat; spread on English muffins. Cut halves into quarter pie shapes. Place on cookie sheet; put in freezer until frozen. Place in baggies. To serve, place frozen on cookie sheet coated with Pam. 400 degrees for 10 to 12 minutes.
In 3-quart casserole dish, combine all ingredients. Stir until mixed well. Cover and place in microwave on High for 18 minutes. Stir after 10 minutes. Serves 6 to 8.
Mix flour, sugar, baking powder and milk together. Pour on top of melted butter. Pour fruit on top. Bake in preheated 350° oven for 45 to 35 minutes. Crust will rise to top to a golden brown when done.
Slice eggplant lengthwise (leave skin on). Dip eggplant in seasoned flour, then in beaten egg. Fry on both sides, lay on brown paper or towels to absorb oil. Put aside.
In pan over high heat, steam 1 pound fresh broccoli and 1/2 pound carrots, sliced. Steam 10 minutes or until tender. In small pan over medium heat, melt butter. Add basil, garlic, pepper and tarragon; cook 1 minute. Drain broccoli and carrots and pour butter mixture over vegetables. Toss.
Brown hamburger. Cook bacon crisp and break into small pieces. Brown onions lightly in hamburger grease. Drain off excess fat in hamburger, bacon and onions. Combine all ingredients in casserole dish and bake uncovered for 45 minutes at 350°.
Blend first 5 ingredients slowly. Add oil while blending. Stir in lemon. Store in refrigerator. Makes 1 pint.
Remove bones and flake salmon into mixing bowl with crumbled bread and egg. Mix together by hand. Next, mix in flour and again knead mixture together. Pat out into patties and fry with oil in skillet. Makes 8 to 10, depending on size. Serve alone or on biscuits.
Place the flour, egg, egg yolk, oil, 4 tablespoons of the milk, salt and pepper in a bowl. Beat until smooth. Add enough milk to reduce the consistency of this cream. Refrigerate for 30 minutes.
Soften and dissolve unflavored gelatin in 3 tablespoons cold water. Heat soup and add to gelatin. Add remaining ingredients and mix well. Pour into mold and chill until set. Unmold on plate and serve with crackers.
If using yellow cake mix with pudding already in the mix, omit instant pudding and use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
Mix oleo, sugar and milk; boil for 2 minutes. Take off heat and add the graham cracker crumbs, vanilla, coconut and chopped pecans. Mix well. Cover the bottom of a 9 x 12-inch pan with whole graham crackers. Cover crackers with filling. Add another layer of whole graham crackers. Press down slightly.
Combine cream cheese, pineapple, green pepper, onion and seasoned salt. Mix well and refrigerate mixture until stiff. Form into 1 or 2 balls or logs and roll into 2 cups chopped nuts. These may be frozen.
Sift together flour, sugar and baking powder. Stir in corn meal. Add eggs, milk and margarine. Beat until smooth, but do not overbeat. Pour batter into greased 9-inch pan or iron skillet. Bake at 425° for 20 to 25 minutes.
Cut chicken into strips and place in 8-inch baking dish. Melt margarine. Mix mustard, onion and 1 tablespoon margarine together. Spread mustard mixture over each chicken. Sprinkle bread crumbs over chicken. Pour remaining margarine over chicken and sprinkle tarragon on top. Cover and bake in 400° oven for 40 minutes. (Uncover the last 5 to 10 minutes.)
In large bowl, combine pie filling, whipped topping, condensed milk and lemon juice. Reserve several mandarin orange sections. Fold remaining oranges into apricot mixture along with pineapple, marshmallows, chopped nuts and coconut. Cover and chill several hours or overnight.
Preheat oven to 350°. Mix all ingredients; pour into unbaked pie shell. Bake for 45 minutes, or until firm.
Cook chicken in water and debone. Retain broth and cook noodles until tender; drain. Add both soups and sour cream. Mix and put in 15 x 9 x 2-inch baking dish. Top with bread cubes. Drizzle with melted margarine (on top of bread cubes). Bake at 350° until bubbly and noodles are lightly browned (20 to 30 minutes).
Remove bacon from pan and drain on paper towel. Add sugar, vinegar, salt and pepper. Add these to bacon drippings in pan. Heat thoroughly until hot. Pour over lettuce. Crumble bacon sprinkles over top.
Cube cheese and melt over medium heat; add horseradish and mayonnaise. Mix. Add A.1. sauce and cook a little more. Cool. Serve with crackers or vegetables.
Mix butter and brown sugar in electric fry pan or chafing dish and cook over medium heat until carmelized. Quarter bananas and cook until tender. Add cinnamon and liqueur; stir. Add rum or brandy to top of mixture - do not stir. Ignite. Spoon over ice cream while flaming. Serves 2.
Make chocolate cake in a 9 x 13-inch pan. Let cool. Cut into 1-inch squares. Mix pudding with milk. In a trifle bowl or tall clear bowl, layer chocolate cake pieces, pudding, Cool Whip and bananas. Repeat layers until bowl is filled. End with Cool Whip. Just before serving, slice bananas and arrange on top.
Beat softened butter, sugar, oil, vanilla and eggs together. Add sifted dry ingredients alternately with milk. Stir in zucchini, chips and nuts. Bake in greased 13 x 9-inch pan at 350° for 35 to 40 minutes.
Mix cream cheese and taco sauce together and put into pie plate. Top with remaining ingredients. Serve with Doritos or tortilla chips. Enjoy.
Combine and refrigerate covered, for 3 to 5 days. Take out and feed with starter. Do this step one time.
Melt chocolate and butter, stirring to blend, in top of double boiler or microwave on High, about 1 minute. Cool slightly. In medium bowl, beat eggs with electric mixer until light and fluffy. Add sugar, cornstarch and salt; beat until smooth. Blend in chocolate mixture. Gradually add evaporated milk and vanilla, mixing until smooth. Pour into pie shell. Sprinkle coconut and pecans over filling. Bake in 350° oven for 50 to 60 minutes or until top is puffed and slightly browned. If top browns too quickly, cover loosely with aluminum foil during last 10 minutes of baking. Makes 8 to 10 servings.
In a large saucepan, cook the macaroni from mix until tender; drain and set aside. In the same pan, melt butter or margarine. Blend in the flour and cheese sauce packet from dinner mix. Gradually stir in the chicken broth and beer. Cook and stir until thickened and bubbly. Add the cooked vegetables and ham. Cook and stir until heated through. Stir in the cooked macaroni. If you like it not as thick, add one cup of water.
Salt and pepper cut up chicken. Melt 1 stick butter in pan. Dip chicken in butter and put in bowl. In another bowl, mix 1 can each: chicken, mushroom and celery soup. Then add 1 cup rice. Put all together in baker pan and put chicken on top. Bake at 315° for 2 hours.
Mix eggs, sugar and oil and beat well. Add water, then add sifted dry ingredients. Makes 3 loaves or fill four 1 pound coffee cans 1/2 full. Bake at 350° for 1 hour and 10 minutes.
Cook rice according to directions, but include chopped onion. Immediately add other ingredients. Cover and bake at 350° until cheese is melted.
Cook noodles, drain. Quickly fold in cottage cheese, sour cream and onion. Set aside. Cook meat. Add tomato sauce, salt, pepper, garlic powder. Simmer 10 minutes. Spoon half noodle mixture into well-buttered 13 x 9-inch pan. Top with half meat mixture; repeat. Bake at 350° for 30 minutes. Sprinkle with cheese and bake 5 minutes longer.
Sift flour, salt and baking powder together 3 times and set aside. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add egg and beat very thoroughly. Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in greased cake pans at 350° until done. Makes 2 large layers.
Cook diced apricots with sugar and enough water to cover apricots until tender; add cinnamon and set aside. Make dough by cutting shortening into flour; add ice water until well mixed. Cover with plastic wrap and allow to rest for 30 minutes.
Sift flour, baking powder and salt in a bowl. Cream eggs, sugar and butter. Add milk and nutmeg; mix well. Add to flour mixture. Beat thoroughly until well blended. Cover and set aside for 15 minutes. Drop by tablespoon into hot oil. Fry for one minute (or until golden brown). Remove with perforated spoon. Drain. Roll while warm in 1/2 cup sugar and 1 teaspoon cinnamon mix.
Empty cake mix into large bowl. Slightly beat eggs, then add eggs and oil to cake mix. Mix well. (Chocolate chips, nuts or raisins may be added.) Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes, or until lightly browned. Cool before serving.
Preheat oven to 350°. Sift together first 5 ingredients. Cream shortening. Gradually blend in sugars. Add eggs, one at a time, beating about 1 minute after each. Blend in pumpkin.
Combine egg and meat. Mix other ingredients with scalded milk. Let stand 10 minutes until cracker crumbs swell and form a thick mixture. Add to the meat and egg mixture. Press into loaf; bake at 350° for 1 hour. Yields 6 servings.
Marinate chicken breasts in Italian dressing, 24 to 48 hours. Cook the chicken breasts on the grill. Slice the cooked chicken in strips. Place chicken strips in a flour tortilla. Add sour cream, guacamole, cheese, lettuce and olives to taste. Serves 6 to 8.
Melt chocolate and butter in heavy pan. Add nuts and cool. Combine sugar and flour. Add eggs and vanilla. Add chocolate mixture. Mix well. Do not beat. Bake in foil-lined cupcake tins at 325° for 35 minutes.
Mix Jell-O as directed on box. While hot, add marshmallows and cream cheese. Set aside to cool. Add pineapple, whipped cream (or Dream Whip) and nuts. Cream together and chill.
Place zucchini in pan with water and salt, cover. Boil until tender, about 10 minutes, drain. Chop zucchini when cool enough to handle. Melt 3 Tbsp. butter in skillet. Add onion, garlic and green pepper, saut until soft. Stir in zucchini, remaining butter, cheese, eggs, and corn, mix well. Pour into greased casserole dish and bake at 350° for one hour.
Melt margarine; add remaining pie ingredients in order listed. Mix thoroughly. Pour into pie shell. Bake at 350° for 30 minutes. Makes 6 servings.
Boil 1 cup water and dissolve jello. Measure drained pineapple juice and add enough water to make 1 cup. Add this to the jello and chill until partially set. Soften cream cheese and mix with mayonnaise. Add this mixture to partially set jello and stir well. Add remaining ingredients. Pour into mold or container and chill.
Preheat oven to 375°. Combine Nestle Toll House semi-sweet chocolate morsels and butter over hot (not boiling) water; heat until morsels melt and mixture is smooth. Pour into a large bowl. Mix in sugar. Add eggs, one at a time, beating well after each addition. Gradually blend in flour. Stir in nuts. Pour into three greased and floured 9-inch round cake pans. Bake 15 to 20 minutes. Cool 10 minutes. Remove from pans; cool completely.
This herbal bath is an excellent way to rid your animals of fleas without using harsh chemical soaps or powders.
Steam/boil cabbage 5 minutes. Add onion and steam/boil 2 minutes. Drain and place in 2-quart casserole dish. Add soup and cheese, salt and pepper. Mix well. Sprinkle bread crumbs on top. Place in 350° oven for 15 minutes.
Heat all ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer, uncovered, stirring constantly for 15 minutes.
Mash cheese until creamy. Stir in remaining ingredients, mixing well. Serve on wedges of head lettuce. May be thinned, if desired, with cream, sour cream or mayonnaise.
Melt chocolate in microwave. Combine all ingredients in a large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread mixture on waxed paper and cool. Break into small pieces. Store in an airtight container and refrigerate to keep fresh.
In large bowl, combine Eagle Brand milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in whipped cream. Layer in 2 1/2 to 3-quart glass serving bowl.
Cook jumbo shells by directions on box. Drain and place shells in large baking pan. Brown ground meat. Add egg, onion, seasoning, garlic, bread crumbs and Parmesan cheese. Heat until well blended. Stuff shells with mixture. Pour Ragu sauce over shells and sprinkle with Mozzarella cheese. Bake for 30 minutes at 375°.
Mix together sugar, brown sugar, cooking oil, vanilla and eggs. Mix together flour, salt, baking powder and soda. Fold in. Add cornflakes, nuts, chocolate chips, oatmeal and coconut. Drop by teaspoon on greased cookie sheet. Bake in 350° oven for 10 to 12 minutes.
Beat eggs, oil and sugar together. Add the zucchini and vanilla. Combine the flour, cocoa, salt, soda, cinnamon and baking powder, and add to the zucchini mixture. Add the nuts. Pour into 2 greased and floured loaf pans and bake at 325° for 45-60 minutes, or until bread tests done.
Dissolve gelatin in boiling water. Add sherbet and mix well. When partially set, add mandarin oranges and fold in Cool Whip. Pour into 1 1/2-quart mold. Chill. Serves 8.
Heat oven to 350°. Grease (Pam) a square baking dish. Spread broccoli in dish. Beat together sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater for 1 minute. Pour over broccoli. Sprinkle with Parmesan cheese. Bake until brown on top, about 30 minutes.
Mix together dry ingredients and form well in middle of mixture. Combine eggs, oil and vanilla and pour into dry ingredients. Stir until all dry ingredients are moistened. Add apples, raisins and nuts. Mix well. Bake at 325° in a Bundt pan for about 1 hour and 15 minutes. Stick knife in center of cake to check for doneness.
Fry ground beef with taco seasoning per package directions. In 8 x 10-inch baking dish, spread beans. Top with meat. Sprinkle with cheese and top with taco sauce. Bake at 400° for 20 to 25 minutes. Top with olives and chilies. Serve with tortilla chips or crackers.
Cook the squash and onion in boiling water until tender, then drain. Add cracker crumbs, butter, 1 cup cheese, salt and pepper. Beat eggs lightly and add milk. Mix with squash mixture. Pour into a buttered casserole and sprinkle remaining cheese on top. Bake at 425° until done. About 8 servings.
Preheat oven to 400°. Grease a 12 cup muffin tin with margarine. Combine whole wheat flour, wheat bran, brown sugar, salt, baking soda and baking powder. Set aside. In a mixing bowl, mix buttermilk, egg, molasses and oil. Add dry ingredients and mix until just moistened. Fold in raisins. Fill muffin tin and bake for about 15 minutes. Per muffin: 116 total calories and 4 sat fat.
Mix first 5 ingredients. Then add the rest. Mix well. Pour into unbaked pie shell. Bake in hot oven at 450° for about 10 minutes, then reduce heat to moderate 325° about 40 minutes or until filling is firm. Serve plain or with sweetened whipped cream.
Cream butter and margarine and cream cheese well. Add sugar, cream well. Add eggs one at a time. Add flour a little at a time. Add all of the flavorings. Bake at 300° for 1 hour and 40 minutes or until done. Remove from pan and add glaze.
You slice 8 apples and you put them in a pan. Put chocolate kethup over them. Then you cook them. I don't know how long.
Break crackers into single; line long shallow pan. One box does 2 batches (recommend Keebler). Melt together margarine and sugar. Heat to boiling and boil slowly for 3 minutes; stir constantly. Pour over crackers and sprinkle with chopped nuts. Bake 8 minutes at 350°. Allow to cool and break apart.
Mix and stir with fork until soft dough is formed. Beat until stiff; turn out on board lightly dusted with flour. Knead gently; roll to 12 x 8-inch rectangle. Cut dough in half lengthwise, then cut each half crosswise into 16 strips. Melt butter in 13 x 9 x 2-inch baking pan in oven. Dip each strip in the melted butter, turning to coat both sides. Bake at 400° until golden brown, about 12 minutes. Serve warm. Makes 32 bread sticks.
Rinse chicken. Cook in water to cover in saucepan until tender. Bone and chop chicken; reserve 1 1/2 cups chicken broth. Combine chicken, reserved broth, eggs and pepper in bowl; mix well. Combine flour and milk in small bowl; mix to form dough. Roll on floured surface to fit 3-quart baking dish. Place in dish. Dot with butter. Spoon chicken mixture into pastry. Bake at 350° for 45 minutes. Yield: 6 servings.
Boil cans; cover completely with water (or will explode) for 3 hours. Cool. Mix caramel, mini chocolate chips and chopped pecans. Pour in graham cracker crust. Top with Cool Whip. Sprinkle with mini chocolate chips. Refrigerate.
Combine oleo, cream cheese and powdered sugar until smooth. Add vanilla pudding and milk; beat at low speed until smooth. Add Cool Whip and mix well. Crush Oreos in food processor or blender. Alternate layers of Oreos and pudding, starting and finishing with Oreos. It's really cute if you put it in a flower pot and decorate with silk flowers and gummy worms.
Mix flour, sugar, baking powder and spice. Add persimmon pulp, mashed sweet potato, milk, eggs, melted margarine and vanilla. Pour into greased 9 x 13-inch pan. Bake for 1 hour at 350°. Cut into squares and serve hot or cold, with whipped cream or plain. Serves 6 to 8.
Mix with hands. Form into small balls. Bake at 350° for 15 to 20 minutes. Yields about 100 cocktail-size balls. Serve hot. May be frozen before baking.
Cut biscuits into 4 pieces. Mix cinnamon and sugar. Roll each piece of biscuits in sugar and cinnamon. Grease bundt pan and put a layer of biscuit pieces in the bottom. Sprinkle pecan pieces over first layer and add another layer of biscuits. Boil butter and brown sugar. Pour over biscuits. Bake at 350° for 40 minutes. Remove at once and serve hot.
Mix all ingredients together and beat well. Pour into a heavy skillet that has been well-greased, floured and heated. Bake at 350° until golden brown.
Make layer of lettuce, cheese, onion and peas. Sprinkle each layer with salt, pepper, sugar and 3 teaspoons Miracle Whip. Repeat so you will have three layers. Let stand 4 hours or overnight. Crumble bacon on top before serving.
Brown chicken in butter; drain. Mix catsup, Coca-Cola and onion. Pour over chicken and bake at 300° for 2 hours.
Put butter and cream cheese in microwave. Cook on Medium until butter melts. Beat until smooth (will appear curdled). Drain corn (reserving juice) and add to cream cheese mixture. Add peppers and cumin to taste. Stir in corn juice to desired consistency, being careful not to get too runny. Serve warm. A chafing dish is perfect.
Sift together all dry ingredients. Beat the egg with milk and add it to the flour mixture, along with melted butter. Stir; mix well. Spread batter in a buttered 9-inch baking dish. Bake in preheated oven at 375° for 30 to 35 minutes or until cornbread is lightly browned around the edges.
In medium saucepan, whisk salad dressing and milk over low heat until smooth. Add cheese, garlic powder and pepper. Cook, stirring constantly, over low heat 1 or 2 minutes until thick and smooth. Toss with noodles; serve immediately.
Grease a 9 x 13-inch casserole. Line bottom of casserole with bread. Add sausage. Mix eggs, cheese, milk, salt, pepper and mustard; pour over bread and sausage. Refrigerate overnight (important). Bake at 350° for 30 to 45 minutes, until brown. Serves 8 to 12.
Brown and drain beef. Cook small head of cabbage until tender. Stir mayonnaise and salt into cabbage and pour into casserole dish. Layer with ground beef. Mix 1/2 can water or milk to mushroom soup and mix well. Then pour this over ground beef. Place grated cheese on top. Bake 20 to 30 minutes at 350°. Serves 6.
Cream together first 4 ingredients, then add dry ingredients. Roll dough into small balls and place on cookie sheet. Flatten into circles with bottom of glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Combine dry ingredients, then chocolate and liquids and stir until smooth. Add chocolate last, makes a rich color. Bake in pan (11 x 7-inch) in 350° oven.