HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In large bowl, blend brownie mix, 1 egg and water at low speed until crumbly. Spread mix into ungreased 9 x 13-inch pan. Blend cream cheese, 3/4 cup sugar, 2 teaspoons vanilla and 2 eggs. Beat until fluffy. Spread over brownie mix. Bake for 25 minutes.
Beat egg whites until foamy. Beat in sugar, one tablespoon at a time. Continue beating until very stiff and glossy. Fold in cereal. Drop by teaspoon on lightly greased cookie sheet, 2-inches apart. Bake 14 to 16 minutes at 350°. Makes 4 dozen.
Trim as much fat from brisket as possible. Slice 2 onions into rings and lay in large roaster. Put brisket in. Top with 2 more sliced onions. Pour bottle of figaro liquid smoke over brisket. Cover closely. Bake at 325° for 6 to 8 hours (overnight). Let sit for 1 to 2 hours, then remove from juice. Throw onions and juice away. Slice thinly. Serve with barbecue sauce.
Combine vegetables. In a small bowl, add remaining ingredients and mix well. Pour over vegetables. Cover and chill overnight.
Heat olive oil in pan. Add garlic, onion and tuna and brown over moderate heat for about 5 minutes, stirring frequently. Add tomatoes, tomato sauce, tomato paste, salt, pepper and sugar and bring to boil. Allow sauce to simmer, in a covered saucepan, for 3 hours.
Mix together. Pour over bag (1 pound) of broken pretzels. Bake in oven 10 minutes at 250° on cookie sheet. Stir. Bake another 10 minutes. Cool.
In a large pot, add 3 quarts of water. Bring to a boil and add roux. When roux is dissolved, put in chicken pieces and potatoes. Let cook on medium heat for 30 minutes and add lima beans. Cover and simmer for 1 1/2 hours. Serve over rice.
Mix oil and sugar. Add drained and mashed beets. Mix dry ingredients. Add eggs. Mix well. Bake in sheet cake pan at 350° for 45 minutes.
Brown the ground beef until it is no longer red. Pour off excess fat. Add the onion, parsley, garlic, green pepper and chili brick. Let simmer for about 20 minutes, stirring often. Add powdered chili mix. Let simmer for about 10 minutes more, stirring often. Add tomato sauce and cook slowly for an additional 30 to 40 minutes.
In large saucepan, melt margarine. Add onion and frozen broccoli and saute until tender. Mix in rice, Cheez Whiz and soup. Put in buttered casserole dish and bake at 350° for 30 minutes or microwave on High for 15 minutes.
Combine all ingredients and chill at least one hour before serving. Yields 6 to 8 servings.
Combine corn, olives, pimento, onions and green pepper with eggs and seasonings. Add cracker crumbs. Mix thoroughly. Pour into 2-quart baking dish. Bake in 350° oven for 30 to 35 minutes. Yields 6 to 8 servings.
Combine all of the ingredients. Mix until blended. Pour into greased Bundt pan or 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Mix flour and sugar together until well blended. Add 2 cups milk to this mixture. Add coconut and beat well. Beat 1/4 cup milk and 3 egg yolks together and add to mixture and heat, adding 1 tablespoon coconut flavoring when mixture has thickened. Pour into baked pie shell. Use the egg whites for the meringue and brown in oven. You may want to sprinkle some coconut on top of meringue before browning.
Melt oleo in baking dish, then pour back into mixing bowl. Add dry ingredients. Add milk; mix well. Pour batter into baking dish. Empty 2 cans cherries or peaches over batter. Pour sugar and hot water over fruit. Bake at 350° for 25 minutes. Try it. You will like it.
In a large mixing bowl, combine flour, sugar, soda, cinnamon and salt. In another bowl, combine carrots, apple, dates and pecans. Stir in eggs, oil and vanilla. Add to dry ingredients. Stir until moistened. Stir in coconut. Grease or line muffin pans with paper baking cups. Spoon batter into muffin pans. Bake at 375° for 18 to 20 minutes. Makes approximately 18 muffins.
Mix sour cream, Miracle Whip salad dressing and taco flavoring. Spread in 9 x 13-inch pan. Shred carrots, celery, green pepper and onion; sprinkle over taco mixture. Cut tomatoes and put over shredded vegetables. Cut lettuce in small pieces and put over tomatoes. Add Cheddar cheese. Chill and serve with taco chips.
Divide fruit among 6 dessert glasses. Stir boiling water into gelatin in bowl until completely dissolved. Stir in cold water and ice cubes until ice is completely melted. Pout 3/4 c. of the gelatin over fruit in each of the glasses. Refrigerate 20 minutes until set, but not firm.
Mix together flour, sugar, baking powder and salt. Add to apples, nuts, beaten egg and vanilla. Spread in oiled 9-inch pie pan. Bake 25 minutes at 350°.
Bake cake mix as directed. While cake is still warm, punch holes in top and pour over evaporated milk and water and powdered sugar. When refrigerator-cooled, ice with Cool Whip and coconut. Store in refrigerator.
Saute peas and bean sprouts slightly, just to soften. Season with marjoram, parsley flakes, salt, pepper, butter and soy sauce; set aside.
Peel and quarter top ground potato. Cook in water approximately 1 hour. (Add water as needed.) Drain. Put in bowl and add all other ingredients. Stir until well blended. Put in greased pan and bake at 350° until brown on top.
Cook spaghetti 5 minutes maximum. Rinse and drain. Pour salad dressing over spaghetti and add chopped vegetables. Chill overnight.
Beat sugar and oleo until creamy. Add cooled chocolate and salt. Add 1 egg and beat 5 minutes. Add the other egg and beat 5 minutes. Add vanilla. This mixture will be thin. Pour into baked pie shell. Chill 2 or 3 hours. Serve with whipped topping or whipped cream. This is very rich! The success of this pie is in beating of the egg!
Preheat oven to 350°. Butter an 8-inch baking pan. Beat eggs well; add milk. Combine dry ingredients (not cinnamon) and beat into egg mixture; beat in oil. Dough is quite firm and thick. Spread dough in pan. Stand the apple slices on edge over entire surface of dough. Bake 15 minutes. Remove from oven; pour cream over surface and sprinkle with cinnamon. Return to oven for another 25 minutes.
Preheat oven to 350°. Beat potatoes, mayonnaise, 1/4 cup packed brown sugar and cinnamon in a large mixing bowl at medium speed with electric mixer until well blended. Spoon into 1 1/2-quart casserole. Top with combined apples, cranberries, oatmeal and remaining 1/4 cup packed brown sugar. Bake 35 to 40 minutes.
Mix all ingredients and put in a 9 x 13-inch greased pan. Bake for 25 minutes at 350°.
Mix all ingredients together, except dressing. Put in a 1 1/2-quart casserole. Be sure it is sprayed with Pam. Top with dressing that has been mixed according to the directions on box. Bake at 350° for 1 hour. Serves 10.
Layer corned beef and sauerkraut in microwave-safe dish. Mix mayonnaise and salad dressing in bowl. Spread over layers. Top with tomato slices; sprinkle with cheese. Microwave on High for 15 minutes.
Mix together flour, pecans and butter. Press into an oblong pan; bake for about 18 minutes. Cool. Mix together half of a large container of Cool Whip, cream cheese and confectioners sugar and add to first layer. Take a little piece at a time so it won't tear up. Mix pudding mix as directed on package, then add to second layer. Set for a while, then add remaining Cool Whip to top.
Bake in a two-quart casserole dish at 350° for about 45 minutes to 1 hour. Last 15 minutes, top with pecan halves.
In large bowl combine broccoli, chicken and rice. Mix together soups, Cheez Whiz and chicken broth; combine with broccoli and chicken mixture. Place in three-quart casserole and bake in 325° oven for 45 to 60 minutes.
Cream the Crisco and sugar; add eggs and beat well. Mix cocoa in a large measuring cup with food coloring. Fill 1 food coloring bottle almost full of water; pour from bottle to bottle in order to get all the coloring out of the bottles. Add to the food coloring and cocoa mixture. Add this to the Crisco, sugar and egg mixture. Mix well and add vanilla.
Mix nuts and coconut together. Pour into greased 10 x 13-inch pan. Mix cake mix according to package directions. Pour over nuts and coconut mixture. Mix melted margarine, powdered sugar and cream cheese. Spoon on top of cake batter. Bake at 350° for 45 to 55 minutes. Cool.
Combine first six ingredients in large bowl. Add remaining ingredients. Cover and chill overnight. Makes 12 generous servings.
Brown meat in oil over high heat in skillet, leaving meat in coarse chunks. Add onion; reduce heat to medium and cook until onion is tender. Add seasonings, tomatoes, corn and bouillon. Bring to boil. Stir in rice. Remove from heat. Cover and let stand 5 minutes.
Combine ingredients (except milk, soup, cheese and nuts). Heat milk and soup. Add the cheese. Stir until melted. Add to mixture. Place in a 9 x 13-inch pan and top with nuts. Bake at 425° for 20 to 25 minutes.
Mix yogurt, soup, lemon juice and curry. Layer the bottom of pan with broccoli, then chicken. Pour sauce over chicken; sprinkle cheese on top. Bake at 350° until cheese melts, about 30 minutes. Yield: 6 servings. Carbohydrate 6 g, protein 37 g, fat 20 g, calories 352. One serving = 1 vegetable exchange, 5 meat low-fat exchange.
Combine sugar and flour. Add beaten egg yolks and milk. Add lemon juice, rind and butter. Beat egg whites until stiff and fold into mixture carefully. Pour in unbaked pastry shell and bake for 60 minutes in a slow oven.
Mix cornmeal with milk and let it stand for 10 minutes. Stir in rest of ingredients. Pour batter into an 8-inch pan that has been greased. Bake 10 to 12 minutes in a 425° oven. Cut into wedges.
Preheat oven to 375°. Brush pie shell with egg white and prick it well. Chop bacon into 1-inch lengths. Cook bacon in heavy skillet, stirring constantly, until the fat is almost rendered out but the bacon is not yet crisp. Drain on paper towels. Scald milk or cream, cool slightly then beat together with eggs, salt, pepper, nutmeg and chives. Sprinkle the bacon and cheese in the bottom of the pie shell. Pour the custard mixture over it. Bake 35 to 40 minutes or until the top is golden brown. For doneness, you may test as for custard (put a knife in the center of pie, if it comes out clean, it is done).
Mix first 4 ingredients. Press 1/2 of this mixture in an 8-inch pan. Bake at 350° for 12 to 15 minutes. Beat sugar and cream cheese until smooth; add other ingredients and beat. Pour this mixture on baked crust. Top with the other 1/2 of the crumb mixture. Bake at 350° for 25 minutes. Cool, then cut in squares. Refrigerate.
Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add roast and cook until browned on all sides. Sprinkle with salt and red pepper.
Mix soups and water together. Cover bottom of greased 9 x 12-inch cake pan or roaster with thin layer of soup mix. Place chicken pieces, single layer, on top. Cover with dry onion soup mix. Sprinkle rice over this, then pour the rest of the soup mixture over the top. Cover pan and bake at 300° for 2 1/2 to 3 hours. If mixture gets dry cooking, add more milk or water.
In large skillet, preheat 1 tablespoon vegetable oil. Brown ground chuck (drain off fat). Set aside. Now in same skillet, with 1 tablespoon vegetable oil, cook onion and garlic until onion is tender.
Cook noodles as directed on package. Drain. Combine oregano with spaghetti sauce. Ground beef may added.
Mix sour cream and cream cheese until smooth. Add rest of ingredients and mix until smooth. Spread on approximately 6 large soft flour tortillas. Roll tortillas and wrap in plastic wrap. Refrigerate several hours before slicing. Serve with salsa.
Mix all ingredients. Cook over medium heat to 236° (soft ball stage) on a candy thermometer. Stir constantly. Cool slightly. Beat until mixture begins to thicken. Drop candy rapidly from tablespoon onto waxed paper or buttered baking sheet. If too stiff, add hot water.
Slice tomatoes into thick slices. Season tomatoes with salt and pepper. Mix in tomatoes into meal and flour. Mix well. Take tomatoes out of mixture. Put into oil. Cook until golden brown. Serve warm.
Saute pepper, onion and chives in butter. Quarter biscuits. Combine all ingredients (be sure biscuits are well coated with butter). Pour into ungreased Bundt pan. Bake 30 minutes at 350°. To serve, simply pull apart and eat. Serves 12.
Drain oranges and pineapple. Combine all ingredients in a bowl. Chill before serving.
In Dutch oven, brown beef chuck slowly in cooking oil. Season with salt and pepper. Add water. Cover and simmer for 1 hour. Add water, if necessary. Add carrots, onions and potatoes to meat. Simmer 45 minutes or until tender. Serve with skimmed juice.
Combine all ingredients except Velveeta; mix thoroughly. Add 1/2 cup Velveeta cheese and mix. Pour into 9 x 13-inch baking pan or large casserole dish. Add remaining Velveeta cheese on top. Bake at 350° for about 20 to 25 minutes.
Mix thoroughly beef and onion salt; shape into 24 meatballs. In large saucepan, brown meatballs in shortening; pour off fat. Add remaining ingredients, except cheese. Bring to boil; reduce heat. Simmer 10 minutes or until done; stir occasionally. Serve with cheese. Makes about 6 cups.
Butter bottom and sides of casserole dish (9 x 13-inch). Spread evenly 1/2 package dried onion soup mix. Spread evenly 1 can cream of mushroom soup (do not dilute). Sprinkle instant rice as next layer. Spread remainder of dried soup mix. Spread another can of cream of mushroom soup. Pour 1/2 can water over last layer.
Mix and store in a tight container until needed. Mix 2 tablespoons to 1 cup of hot water.
Mix and bake in 9-inch square pan for 30 minutes in 350° oven. Cool and cut into squares. Dust with confectioners sugar.
Beat egg white and water until frothy. Add and mix pecans. Mix sugar, salt and cinnamon. Add nuts and mix well. Place on buttered cookie sheet. Bake at 225° for 1 hour; stir every 15 minutes.
Pour peaches into 11 x 13-inch pan, juice and all. Slice 8 to 10 butter pats over peaches. Sprinkle with sugar, cinnamon and nutmeg. Cook and stir in a 450° oven for 20 to 25 minutes. Blend flour, sugar, milk and vanilla for 2 minutes. Pour batter over peaches and return to oven at 350° until golden brown. Mmmm....
Mix first five ingredients. Mix last three ingredients together. Fold into rice and fruit mixture. Chill for 1 hour.
In saucepan, add oil and pieces of garlic and artichoke hearts; saute for a few minutes. Add juice and let simmer another few minutes. Cook spaghetti and drain. Add artichoke sauce and mix. Serve with grated cheese. Serves 4.
Place orange slices on a greased wire rack. Place rack on baking sheet. Bake at 200° for 5 to 6 hours, removing slices as they dry. Cut slices into eighths with shears. Place 1/4 cup orange pieces, 1 teaspoon cloves, 1 teaspoon allspice and 1 cinnamon stick in 7 to 8 Ziploc plastic bags.
Brown ground beef, bell pepper and tomato soup. Put corn chips in a bowl. Pour meat onto the chips. Pour cheese over this.
Simmer raisins and water 10 to 15 minutes; allow to cool. Cream shortening and sugar. Add cooled raisins and mix. Add dry ingredients alternating with coffee; mix well. Pour into greased and floured tube pan. Bake at 325° for 1 hour or until tester comes out clean. Cool in pan about 10 minutes, then invert to plate or rack. When cooled, sprinkle with powdered sugar or drizzle with thin icing or serve plain.
Preheat oven to 325°. Beat eggs and add milk. Beat until bubbly. Place Ricotta cheese in a small bowl and add the chives to it. Blend well, then set aside.
Mix shortening and sugar together. Sift the cream of tartar, soda and flour together and add. Add vanilla. Roll into balls, roll in powdered sugar and flatten. Bake at about 350° for about 10 minutes.
Lightly beat eggs and water in one bowl. Combine bread crumbs, red pepper, black pepper, cheese and parsley in another bowl. Devein and butterfly shrimp. Dip shrimp in egg and then in bread crumbs. Repeat. Refrigerate 1/2 to 1 hour.
Bake devil's food cake as directed on package or any chocolate cake. Partially freeze. Slice lengthwise. Remove top. Spread filling on bottom. Replace top.
Cover chicken and vegetables with water; bring to a boil. Skin off scum. Reduce heat and cook partially covered 1 1/2 to 2 hours until chicken is tender. Remove chicken from broth. Set aside for later use as desired. Strain broth into a kettle, discarding vegetables. Bring broth to a boil, add rice; stir and salt to taste. Reduce heat and cook covered until rice is tender. Add white meat from chicken that you set aside. Blend hot soup with Avgolemono sauce.
Mix first 3 ingredients. Add salt and baking powder. Add just enough flour to make soft dough to roll out. Cut in thin strips and fry in hot fat until brown. Serve with maple syrup for breakfast.
Preheat oven to 350 degrees. In a large bowl, cream sugar, butter and eggs until fluffy. In a separate bowl, sift together flour, baking soda and salt. Blend into creamed mixture with buttermilk. Stir in almonds, cherries and almond extract. Pour batter into a greased and floured 9 x 5 x 3 in. loaf pan and bake 55 to 60 minutes, testing for doneness with a toothpick. Remove from pan and cool on a wire rack. Yields: 1 loaf of bread.
Cook potatoes until tender. Drain. In a small pan, cook sugar, syrup, salt and butter until butter melts. Add cinnamon to taste. Pour over potato chunks and bake 30 minutes at 350°.
Heat 1/3 cup of the cream just to a boil in a small saucepan over high heat. Pour the cream over the chocolate in a medium bowl and whisk until the chocolate is melted and smooth. Let cool and whisk in the vanilla and salt.
Brown meat and drain. Mix meat together with all other ingredients except noodles or rice. Stir well and heat through. If it appears a little thick, add more milk. Serve over rice or noodles. This is particularly easy for fathers left to care for twins for the evening.
Mix first 4 ingredients. Crush crackers on top. Pour butter over crackers. Bake at 350° for 30 minutes.
Season meat with salt. Cook and drain grease. Add garlic, onions and pepper. Simmer slowly for 10 minutes. Stir in tomatoes, tomato sauce and spaghetti sauce mix. Cover and simmer for 30 minutes. Pour 1/3 of sauce into 12 x 8 baking dish. Cover with strips of lasagna noodles and slices of cheese, then spoons of cottage cheese. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Bake for 20 minutes at 350°.
Peel and slice sweet potatoes to approximately 1 1/4-inches. Dampen and roll in combined 1/2 white sugar with 1/2 flour. Grease lightly a small or oblong Pyrex dish and place potatoes in. Bake at 325° for approximately 3/4 hour. Around 1/2 hour or browned, turn potatoes over and bake approximately 15 minutes or when lightly browned. (This recipe is over 100 years old.)
Add ingredients, except marshmallows and icing, together. Bake at 350° for exactly 25 minutes. While still hot, spread marshmallows over cake. Put a towel over the cake until cool. When the cake is cool, frost with icing.
In heavy skillet, brown ground beef in oil with onion and garlic. Drain; add spaghetti sauce and simmer 20 to 30 minutes over low heat. Cook lasagna as directed on package. Mix egg and Ricotta cheese.
Pare potatoes and cut into 3/8-inch strips. Rinse or soak in cold water. Dry potatoes well on paper towels. Deep fry half of the potatoes at a time in Crisco heated to 365°. Cook until tender and golden brown (5 to 7 minutes). Drain on paper towels. Keep hot in oven set on low temperature. Sprinkle with salt. Serve hot.
Boil chicken; remove from bones (save broth). Layer the following in a greased 9 x 13-inch baking dish: 1/2 bag of dressing moistened with chicken broth, chicken, cut into small pieces, broccoli, mixture of cream of mushroom soup and mayonnaise, 8 ounces cheese and 1/2 bag of dressing, moistened with chicken broth. Preheat oven to 350° and bake for 1 hour.
Cook broccoli and onion until tender. Drain. Add all soups together. Add milk, cheese, broccoli and onion. Simmer until cheese melts, stirring frequently.
Beat egg in a deep mixing bowl. Break up hamburger in a bowl and add salt and pepper to taste. Add 1/4 cup catsup, onions, pickle, cracker crumbs and milk. Mix all ingredients and form into a loaf. Put in a roasting pan and bake 1 1/2 hours at 350°. The pan should be covered with tinfoil. If loaf seems too dry, just add a little more milk. If too wet, add more crumbs. Remove the tinfoil the last 5 minutes and cover with catsup.
Melt butter in a saucepan. Stir in milk and vanilla. Gradually add mixture of sugar, cocoa and salt. Mix until creamy. Press in buttered pan. Chill and cut in squares. (It is soft.)
Spread pie filling in the bottom of a greased 9 x 13-inch pan. Spoon pineapple over pie filling. Sprinkle cake mix over the cherry/pineapple mixture and pat down. Spread coconut and nuts evenly over the cake mix. Spoon the melted margarine over the top and bake at 350° for 35 to 40 minutes.
Bake in greased casserole at 350° with lid on for 1 hour. Remove lid and bake 15 to 20 minutes longer.
Cream butter and sugar; add beaten eggs. Beat until light and fluffy. Sift flour once before measuring and twice after. Add baking powder and salt before last sifting. Add vanilla to milk. Alternately add the sifted dry ingredients and milk to the creamed mixture, beginning and ending with the flour. Fold in nuts. Pour into greased and floured tube pan. Bake in a 350° oven for 1 hour or until cake tests done. Cool in pan for 10 minutes and then turn out on rack to cool completely. Serve plain, dusted with confectioners sugar or with cream cheese frosting.
Boil carrots, sugar, raisins, water, butter, cinnamon and cloves for 5 minutes only. Cool thoroughly.
Mix together. Spread into hot dog buns. Heat in microwave about 30 seconds or in 350° oven. If heating in oven, wrap in tinfoil.
Mix the first 4 ingredients. Let cool. Lay crescent rolls flat and bake. Spread with cream cheese mixture. Chop vegetables and sprinkle on top. Top with grated cheese. Any of these vegetables may be used: Broccoli, mushrooms, red and green peppers and cauliflower. Delicious and different!!
Bake at 300° for 30 minutes. Roll in powdered sugar while hot and again when cool.
Mash bananas and add all other ingredients. Stir and place in loaf pan, mold or individual paper-lined muffin tins. Freeze. To serve, take out of the freezer a few minutes and put on lettuce.
Sift together flour, baking powder and salt and cut in shortening with two knives or pastry blender until mixture resembles coarse meal. Add enough water to make a soft dough. Knead on lightly floured board until smooth and elastic. Pinch off enough dough to make 1 1/2-inch balls. Roll or slap back and forth from hand to hand until each ball is flat 4-inch round. Fry in skillet in 1/4-inch deep hot fat at 400° until lightly brown on both sides, turning once. Bread becomes puffy as it fries. Drain on paper towels. Serve hot, plain or with jam, honey or favorite tortilla topping.
Prepare cake as directed on box. Bake in a 9 x 13-inch pan. When the cake is baked, remove from oven and use a fork to poke holes all over the top of the cake. Then pour the jar of caramel syrup all over the top of the cake. Allow the cake to cool. After the cake has cooled, ice it with the Cool Whip. Sprinkle the top with the crushed candy bars.
Mix the first 3 ingredients and bring to a boil; turn heat on low and cook for 10 minutes, stirring constantly. Remove from heat and add the chocolate, marshmallow cream, vanilla and nuts. Pour into greased, flat pan to harden. Cut into squares and remove.
Place flour in mixing bowl. Combine oil and milk and add to flour, all at once. Mix quickly with a fork until mixture forms into a ball. Roll dough out between sheets of waxed paper to a 12-inch circle. Line an 8 or 9-inch pie plate with the pastry and crimp the edges. Pierce dough in several places with fork. Bake at 450° for 10 minutes or until golden brown. Cool before filling.
Sprinkle the 1/2 cup sugar over rhubarb. Set aside. Sift together flour and cinnamon. Add shortening, sugar and eggs. Add vanilla and nuts. Add rhubarb. Mix well. Pour into 9 1/2 x 13-inch cake pan. Bake at 350° for about 45 to 50 minutes, depending on oven.
Mix well. Roll in small balls. Place on baking pan and cook at 450° for 12 minutes.
In medium saucepan, combine all ingredients. Bring to boil. Reduce heat. Cover and simmer for 25 minutes or until rice is done. Garnish with green onions.