HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a large bowl, cream together sugar sugar and eggs. In a separate bowl, sift together flour and baking soda. Slowly add flour to egg mixture, mixing thoroughly. Blend in vanilla; fold in pineapple and nuts. Pour batter into an ungreased 10 x 15-inch pan and bake at 350° for 25-30 minutes. (Caution--do not overbake.) Spread icing over hot cake and serve.
Boil chicken; debone. Saute onion and bell pepper in butter. Combine all ingredients; slow cook in crock-pot. Serve over rice or spaghetti.
Peel, chunk and boil potatoes. Mix all other ingredients together. Pour over potatoes and add other ingredients as desired.
Mix together flour, baking powder and salt in medium bowl. Add chopped walnuts. Put into blender the sugar, butter, egg, bananas and milk; cover. Press button 8 to 15 seconds or until all is blended. Pour over dry ingredients and mix until all ingredients are well moistened. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool on rack.
Boil potatoes with skin on, peel and mash. Combine all the ingredients and place in casserole.
Place the soda crackers side by side on a large cookie sheet that has been lined with a buttered piece of foil. Heat and boil the sugar and butter for 3 minutes. Pour over the crackers. Bake for 6 minutes in a 400° oven. Remove from the oven and sprinkle the chocolate bits on top. When they start to melt, spread the chocolate evenly over the top. When the Bark is cool, break into nice sized eating pieces.
Marinate above in refrigerator for at least 6 hours. Grill approximately 10 minutes each side.
Mix butter, brown sugar, vanilla, soda and water or milk. Add eggs; mix all well. Add flour until you have a soft dough. Use as much flour as needed. Roll out into balls (golf ball size). Flatten 2 to 3-inch size. Put on ungreased cookie sheet and bake at 350° or 375° for 15 minutes. Best baked on cookie sheets lined with foil or wax paper.
Put eggs in double boiler. Add vinegar and sugar, beating constantly. Cook until thick and smooth. Remove from heat; add butter. Cool. When cool, add whipped cream. Mix well together; fold into a mixture of remaining ingredients. Mix altogether.
Prepare muffin pans, grease sides and bottoms. Mix dry ingredients together in medium bowl. Mix other ingredients together and add to dry ingredients. Stir until moist. Do not overmix. Fill muffin tins 1/2 full. Bake 20 to 25 minutes at 425°.
Beat together butter and powdered sugar until smooth and creamy. Add vanilla. Blend together flour, salt and baking powder. Add flour mixture to butter mixture, blending well. Add chopped nuts. Roll dough into two balls. Wrap in plastic wrap and chill for 1 hour in the refrigerator. Flatten dough out and cut into 15 to 16 equal size pieces. Shape into small, marble-sized balls. Place on ungreased cookie sheets. Bake at 375° to 400° for 10 to 12 minutes each sheet until firm but not brown. While warm, dust with powdered sugar.
Boil all except Jell-O until sugar is dissolved. Take off heat; wait 7 minutes, then add Jell-O. Mix until dissolved. Put hot in jars. Seal with paraffin.
Boil chicken for about 30 to 45 minutes; drain and cool. Tear chicken into thin pieces. Add cream cheese. Sprinkle salt over entire chicken. Add about 1 tablespoon pepper. Add almonds. Cut up onion and add. Stir in milk. Melt butter in microwave. Open crescent rolls and add mixture, everything except butter, onto crescent rolls, usually a teaspoon. Close rolls and put on baking pan. Pour melted butter over rolls and bake at 350° for about 10 minutes or until brown.
Brown sausage, onion and bell pepper; drain well. Salt and pepper to taste. Mix rest of ingredients; add to sausage mixture. Bake 10 to 15 minutes at 350° until not real juicy.
Remove ends from loaf of bread. Cut crosswise in 1-inch thick slices. Arrange bread slices in a single layer in a 9 x 13-inch pan.
Mix the first 4 ingredients together in a mixing bowl. Set aside. Sift all dry ingredients together in a separate bowl. Add milk mixture to flour mixture. Stir just until flour is dampened. Adjust milk as necessary to achieve heavy cream consistency. Cook in a nonstick skillet.
Cream together soft oleo, sugar and eggs. Sift and add flour, cream of tartar, baking soda and salt. Chill and roll balls walnut size. Roll in cinnamon and sugar. Bake at 375° for 8 to 10 minutes.
Melt margarine. In bowl, mix flour, 1 cup sugar, baking powder, milk and salt. Pour over butter. To fruit, add remaining 1/2 cup sugar and cinnamon. Bake at 350° for 35 to 40 minutes.
In blender or mixer, combine first 7 ingredients. Melt margarine in a 12 x 13-inch dish in oven. Place sliced apples and brown sugar on bottom of dish in melted margarine. Return to oven. When sizzling, pour batter over apples, brown sugar and margarine. Bake 20 minutes in preheated 425° oven or until puffed and brown. Serve hot. Makes 4 to 6 servings.
Mix pumpkin, water, eggs and oil. Add sugar, nutmeg, cinnamon, baking soda, salt and flour. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 15 minutes.
Cook carrots in a small amount of boiling salted water for 10 minutes. Drain, set aside. Combine next 3 ingredients in a medium skillet. Cook over low heat stirring constantly until cranberry sauce melts. Add carrots and stir gently. Heat thoroughly stirring constantly. Garnish with parsley if desired.
Blend Jell-O and hot water. Add cream cheese and blend. Fold in pineapple and juice. Blend in baby apricots and mayonnaise. Fold in Cool Whip. Refrigerate until set.
Melt margarine. Mix margarine, sugar, flour, milk, vanilla and lemon juice. Add the peaches. Sprinkle with cinnamon-sugar. Bake in 400° to 450° oven for 35 minutes or until golden brown.
Bake potatoes and slice into 1/4-inch strips. In a bowl, layer sweet potatoes, crushed graham crackers (to cover potatoes), brown sugar and pineapple chunks (to cover potatoes). Repeat layers once more. Pour juice from can of pineapple over the top of the layers.
1st Layer: Mix flour, butter and nuts. Put in a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
Cook spinach according to package directions until tender. Squeeze out all water. Set aside. Twist out stems of mushrooms and chop fine and saute in small amount of butter. Add small amount of minced onion and saute; add bread crumbs and cheese. Stir mixture. Dip mushroom caps in melted butter. Stuff caps with mixture; will be rounded on top of mushroom. Sprinkle with Parmesan cheese. Bake on cookie sheet at 325° for 15 to 20 minutes.
Cut chicken into cubes. Toss lightly with cornstarch in paper bag. Heat oil in a large nonstick skillet; add chicken and garlic. Stir-fry until chicken is lightly browned. Add soy sauce, vinegar and water. Cover. Cook 3 minutes. Uncover; add onions (and cayenne pepper, if desired). Heat 2 minutes longer. Serves 4.
Mix together and spread over bottom of 13 x 9-inch pan. Bake 10 minutes in 350° oven.
Make meatballs and brown lightly in olive oil, then put them in the above sauce. Simmer for 1/2 hour to 45 minutes.
Cook potatoes; peel and slice thin. Brown bacon; crumble and set aside. Saute onions in bacon fat. Make a sauce with the remaining ingredients and add to onions. Cook and stir until smooth and thickened. Add bacon and potatoes, mixing well. Cool and refrigerate, overnight if possible. Heat before serving. This salad improves with age.
Mix together until fluffy the butter or margarine, brown sugar, flour, 1 teaspoon of cinnamon, cold water and pecans or walnuts. Peel and slice the apples into pie pan. Mix together granulated sugar and 1 teaspoon of cinnamon. Pour over apples. Spoon nut topping over apples. Batter will be thick. Just dollop on top. Bake in a 375° oven for 45 to 50 minutes.
Line your pie shell or crust with strawberries. Mix water, sugar, syrup and cornstarch together in a saucepan. Bring to a boil. Cook until mixture is clear. Turn off heat and add strawberry Jell-O, a few drops of red food color and a dash of salt. Blend well. Pour over strawberries and chill thoroughly. Top with Cool Whip.
Boil squash and onion. Drain. Add remaining ingredients except crushed crackers. Pour into a greased casserole dish. Top with crushed crackers. Bake at 350° for 30 minutes. Serves 8.
Brew tea using tea bags and 6 cups water, set aside. Heat 1 quart water, cinnamon, cloves, and sugar in a pot simmering for 30 minutes. Add gelatin to hot mixture, stirring to dissolve, cool, then strain and add to tea along with remaining ingredients, blending well. Serve hot.
Cook pasta according to package directions. Drizzle olive oil over pasta and add crumbled Feta cheese.
Spoon coffee ice cream in shell; spread evenly. Top with scoops of selected ice cream. Drizzle with chocolate syrup. Sprinkle with nuts. Freeze at least 1 hour.
Combine margarine, crumbs and sugar. Press on bottom of 8 or 9-inch square pan. In medium bowl, beat egg yolks; stir in condensed milk and lemon juice. Pour into prepared crust. Bake at 325° for 8 to 10 minutes. Cool completely and top with whipped topping. Freeze 6 hours or until firm. Let stand for 10 minutes before serving.
Pour milk into large bowl. Add Jell-O pudding mix. Beat until well blended. Let sit for 5 minutes. Stir in Cool Whip and 1/2 of the cookies. Place 1 tablespoon cookies into the cups. Fill cups 3/4 full with pudding mixture. Top with remaining cookies. Refrigerate 1 hour. Decorate with gummy worms and frogs, candy flowers or chopped nuts.
Fill homemade or prepared pie crust with fresh peach or nectarine slices. Sprinkle 1 tablespoon of water and 1 tablespoon of sugar on top. Put in a 350° oven for 15 minutes. Then, beat together eggs, butter, sugar and flour. Pour over peaches and cook at 350° until set, 35 to 45 minutes.
Drain artichokes; put small amount of marinade in frypan. Add onion and garlic to frypan; saute until limp. Chop artichokes. Add all ingredients. Spread in a 9 x 13-inch baking pan. Top with Parmesan, if desired. Bake at 325° for 1/2 hour, until set. Cool; cut into squares.
Mix together 1 cup butter, sugar, eggs, 2 teaspoons vanilla, 1 teaspoon salt, oatmeal and flour in mixing bowl. Spread 3/4 of batter in greased 9 x 13-inch baking dish. In a double boiler, mix together chocolate chips, milk, 1/2 teaspoon salt, 2 tablespoons butter and 2 teaspoons vanilla. Stir until chocolate chips are melted.
Cook blueberries on the stove with lemon rind and 1/2 cup sugar until all sugar dissolves. Preheat oven to 350°. Place butter in 8x8-inch baking dish and melt in oven. Mix together milk, flour and 1/2 cup sugar. Pour flour mixture into baking dish with melted butter. Add blueberries and bake until crust has risen and turned golden brown.
Melt stick of butter in 9 x 13 x 2-inch pan and sprinkle 1/2 cup sugar on top. Mix sugar, flour and milk together to make a batter and pour over melted butter. Pour sweetened fruit over batter and bake in a 450° oven for about 1/2 hour until thick and bubbly.
Combine filling ingredients in order given. Pour into pie crust. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool.
Mix milk, cocoa and sugar together. Bring to a full boil. Remove from heat. Add butter, oats, vanilla and peanut butter. Drop by teaspoonful on waxed paper. Cool and eat.
Brown pork chops and set aside. Melt margarine. Add flour, salt and pepper. Pour in broth and boil 1 minute. In a 13 x 9 x 2-inch dish, spray Pam. Add potatoes and onion. Put pork chops on top of potatoes. Pour broth mixture over chops. Cover with foil. Bake at 350° for 1 hour. Uncover the last few minutes.
Brown chops in hot oil. Put a layer of onion in bottom of greased 2-quart casserole. Arrange chops over onions. Cover with remaining onions. Combine remaining ingredients; pour over chops. Bake, covered, 45 to 50 minutes at 350°. Serve on plain or parsley buttered rice.
Mix all together. Drop into hot grease by mixing spoonful. Fry, turning once. Serve with butter. My wife and I eat this many.
Using pastry blender, cut shortening into flour and salt. Add boiling water until all flour is blended. To roll dough, use Saran Wrap on bottom and top, roll out, remove top layer of Saran Wrap. Flip dough onto pie pan. Remove other Saran Wrap. Very flaky with easy clean-up. Makes 9 inch crust.
Saute celery and onion in butter in large Dutch oven until tender; add next nine ingredients. Cover and simmer 20 minutes or until veggies are tender. Remove from heat and mash vegetables with potato masher. Add milk and cheese. Cook, stirring constantly, until cheese melts. Yields 10 cups.
Heat oven to 375°. In large mixing bowl, beat butter and sugars until well blended. Add eggs and vanilla; blend thoroughly. In small bowl, stir together dry ingredients; gradually add to butter mixture, mixing well. Stir in oats and butterscotch chips; mix well. Drop by teaspoonful onto ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet. Makes 4 dozen.
Put meat, potatoes, onion and salt into a large cooking pot. Cover with water. Bring to a boil. Reduce heat and simmer until meat and potatoes are tender (2 to 4 hours). Add water as needed. Add spices halfway through cooking. Continue to simmer until mixture reaches desired consistency.
Cream sugar and butter. Add eggs, milk and vanilla. Add flour and baking powder, one cup and one teaspoon at a time. Bake at 375° for 35 to 40 minutes (cake) or 20 minutes (cupcakes).
Melt margarine; mix well into stuffing mix. Spray baking dish with Pam. Layer half of stuffing mix in dish. Add chicken. Combine soups and sour cream. Mix well and pour over chicken. Put the rest of the stuffing on top. Bake at 375° for 40 minutes.
You need a little kid to help press the buttons and count to 10. Bigger kids can do the whole thing.
Cook sausage; drain off fat. Separate crescent rolls; place in ungreased pizza pan (or a large baking pan, 9 x 15-inch) with points towards center. Press over bottom and up sides to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with hash browns. Top with Cheddar cheese.
Put hash browns in a 9 x 13-inch pan. Add onion and cheese. Combine soups with sour cream; pour over top. Cut margarine into little pieces and put on top. Bake at 325° for 1 1/2 hours.
Cook broccoli. Combine sour cream, mayonnaise, mustard and lemon juice in saucepan. Cook and stir over low heat until just heated through. Serve over drained broccoli. Yields 6 to 8 servings. Easy to fix and good. Just as good reheated.
Heat oven to 350°. Cook macaroni as directed on package. Combine cooked macaroni, butter, cheese and salt. Pour into greased 1 1/2-quart baking dish. Blend together the eggs and milk and pour over macaroni mixture. Sprinkle with paprika. Bake 40 to 50 minutes. Makes 6 servings.
Brown beef; pour off excess drippings. Season with salt, pepper and paprika. Add water and stir in gravy mix and mushrooms. Cover and simmer 15 minutes. Stir in sour cream and 1 cup of the onions. Heat for 5 minutes. Serve with noodles. Use remaining onions over each serving.
Mix well and let rise 30 minutes to 1 hour. Work down; make into ball and let rise another hour or longer. Bake 375 degrees until done.
Cook noodles; drain and set aside. Cook celery and onions in margarine until tender, but not brown. Add flour, then stir in soup. Cook and stir mixture until thick and bubbly. Stir in noodles. Turn noodle mixture into a 1 1/2-quart casserole. Sprinkle top of casserole with Parmesan cheese. Bake, uncovered, at 375° for 20 to 25 minutes. Serves 6.
Mix ingredients and roll out. Spread peanut butter. Roll up and refrigerate. Cut into pieces when cool.
Trim and break up cauliflower. Cover with water and boil, simmer 2 minutes and drain. Put in pot with broth, rice, salt and pepper and simmer 30 minutes. Put in blender and puree. Put in pot with milk, nutmeg and cayenne; simmer.
Cook on top of the stove until thick. Pour into baked pie shell. Sprinkle with cinnamon.
Mix first 6 ingredients together, whip and pour into a greased dish. Bake for 30 minutes at 350°. Mix flour and sugar, add coconut and pecans, then add butter a little at a time. Take potatoes out of oven and crumble on topping, put back in oven until top is brown.
Mix all ingredients well. Shape into small balls. Bake at 350° until golden brown. Roll in powdered sugar while hot and again when cool.
Melt butter in skillet. Stir in sugar and cornstarch. Mix well and add water, cinnamon and apples (cut apples in half and core, unpeeled). Cover and cook until apples are soft. Spoon sauce over apples occasionally, 12 to 15 minutes.
Grease 9 x 13-inch casserole with margarine. Trim bread and place in dish. Cover with cheese. Cover with 2nd layer of bread. Beat together eggs, milk, salt and pepper. Pour over bread and cheese in dish, letting soak. Put in refrigerator overnight. Bake at 350° for 1 hour, until puffy. Serves 10. (A good brunch dish.)
Preheat oven to 350° (180°C). Scrub potatoes and slice thinly with skins left on. Place in casserole. Add salt and pepper. Toss lightly with fork. Place oil in frying pan and brown pork chops over medium heat. Remove chops from pan and place on top of potatoes.
Boil chicken breasts until tender; debone and skin and put in casserole. Mix sour cream and cream of chicken soup and pour over chicken. Crumble crackers over this, about 1/2 inch thick. Melt oleo and pour over chicken mixture. You can sprinkle poppy seed over this. Bake about 30 minutes, until brown at 350°.
Lay graham crackers on large jelly roll pan. Combine brown sugar and butter. Bring to a boil and boil for 3 minutes. Pour over crackers. Bake 10 minutes at 350° (watch closely). Immediately sprinkle on nuts. Cool and cut.
Combine all ingredients, but pretzels; pour over pretzels. Stir to coat. Place in oven at 250° for about 20 minutes.
Mix cream cheese, sugar and Cool Whip together with mixer and spoon into pie crust. Cool before serving.
Beat 3 egg yolks slightly. Set whites aside. Add milk. Stir in sugar, flour, nutmeg and rhubarb. Top with butter. Cook 50 to 60 minutes in an unbaked single pie shell. Top pie with meringue. Beat whites of eggs until stiff. Add 3 tablespoons sugar and a pinch of salt. Bake at 450° for 10 to 15 minutes until brown.
Place cucumbers and onions in a gallon container. Combine salt, vinegar, sugar, celery seed, mustard seed and turmeric. Pour over cucumbers and onions. Place container in refrigerator. Stir each day for a week. Package in freezer boxes or bags. Freeze or refrigerate for 3 weeks.
Put the white sugar and Karo on stove; heat just enough to melt sugar. Whip in the peanut butter. Add the flavoring. Crush the corn flakes; stir into mixture. Drop from spoon.
Stir together the flour, baking powder, salt and soda; set aside. In a large bowl, cream the butter and sugar until light. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats, then coconut. Like all crisp oatmeal cookies, these spread, so leave plenty of room on baking sheets. Drop by teaspoonfuls 3 inches apart on ungreased baking sheets. Bake in preheated 375° oven for 10 to 15 minutes or until lightly browned. Cool on rack.
Mix first 3 ingredients and press into a greased 9 x 13-inch pan. Beat cream cheese, eggs and powdered sugar until smooth and pour over base. Then sprinkle one cup chopped pecans on top. Bake at 350° for 50 to 60 minutes.
Beat eggs into sugar. Add potatoes and mix together. Stir milk into potatoes; add all other ingredients and mix well. Bake in 350° oven for about 30 minutes.
Combine pudding, pineapple and juice, marshmallows and milk. Fold in Cool Whip. Chill. Decorate with walnuts if desired.
Beat eggs. Blend in butter, flour, vanilla, salt, sugar and syrup. Sprinkle nuts on bottom of unbaked pie shell. Gently pour syrup mixture over nuts. Bake at 300° about 50 minutes.
Mix all ingredients and turn out on floured board. Roll as thin as possible and cut in strips. Drop in boiling chicken or turkey broth and cook until done.
Heat 3 tablespoons butter. Saute onions, then add bell peppers, garlic and green onions; saute for 5 minutes. Add crawfish or shrimp. Let cook for about 20 minutes. Add Ro-Tel, cream of mushroom soup, golden mushroom soup and cream of celery soup; let simmer for 45 minutes to 1 hour. Serve on rice.
Preheat oven to 425° and heat pie shell. Spread half of cherry pie filling in bottom of shell. Bake 15 minutes or just until crust is golden brown. Remove from oven. Reduce oven temperature to 350°. In a small bowl, with mixer, beat cheese with sugar, eggs and vanilla until smooth. Pour over hot cherry pie filling. Bake 25 minutes; cool completely and add other half of filling.
Mix the sugar and flour and set aside in a bowl. In a saucepan, put the oleo, oil, cocoa and water. Bring to a rapid boil and pour over dry ingredients. Add soda, vanilla, eggs and buttermilk. Mix well and pour into a 9 x 13-inch well-greased pan. Bake at 300° for 30 minutes or until done.
In a 1 1/2-quart saucepan melt butter, stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly, boil again over medium heat without stirring for 5 more minutes. Remove from heat, stir in baking soda and vanilla. In a large bowl have ready the popped corn. Pour hot syrup over it. Turn coated popcorn onto a buttered cookie sheet or roasting pan. Bake, uncovered, in a 300° oven for 30 minutes, stirring every 15 minutes. Remove and cool in pan completely. Loosen with a spatula and break into pieces. Store in tightly covered container. Makes 2 1/2 quarts caramel corn.
Preheat oven to 350°. Place cut up chicken in a baking dish. Cook chicken for 30 minutes. Mix 57 sauce, honey and pineapple juice in a bowl. Pour the mixture over chicken and bake for 25 minutes longer. Make sure chicken is done and no longer pink. Add pineapple slices to top of chicken and bake 5 minutes.
In nonstick saucepan, heat 1/2 cup broth. When boiling, add onion and garlic and cook until softened. Add lemon rind and rice; stir well to coat vegetables. Add remaining 1 1/2 cups broth. Bring to boil; cover and reduce heat. Simmer, slowly, for 65 to 75 minutes, until rice is tender. Stir in sesame seed. Place in bowl and garnish with parsley. Serve immediately. Serves 4.
In 2-cup saucepan over medium heat, cook sausage until browned stirring to separate sausage into bite sized pieces; spoon off fat. Add water stirring to loosen brown bits. Stir in soup until well blended. Add milk, celery, onions, parsley and carrots; heat to simmering. Do not boil. Reduce heat to low, cover, simmer 10 minutes or until vegetables are tender. Makes 5 1/2 cups or 4 servings.
Cook broccoli 15 minutes. Add pinch of salt while cooking. Drain and save water. Saut onion in butter until transparent. Add garlic and stir well. Add mushrooms, soup and Tabasco sauce. Combine all ingredients and cook over slow fire until well blended. If too thick, add reserved broccoli water. Serve in chafing dish.
You will need measuring cups, 2 quart saucepan, wooden spoon and cups or mugs. Adult supervision is needed.
Mix Jello according to box. Cool (not thick). Drain pineapple (save juice). Add pineapple to Jello. Cover with marshmallows. Slice bananas, drop on top of marshmallows. Let mixture gel. Mix together: sugar, flour, butter, beaten egg, and pineapple juice. Cook until thick. Remove from heat, add cream cheese. Beat with beaters. Let cool. Beat 2 envelopes Dream Whip and add to above. Spread this mixture over Jello. Refrigerate until ready to serve.
Mix the juices and let stand an hour or two to blend the flavors. Pour in ginger ale and serve over ice.
To juice and grated rind of one orange, add butter and boiling water to make 3/4 cup. Add with one beaten egg to dry ingredients. Add chopped nuts and cranberries, chopped. Mix well. Pour in greased loaf pan. Bake 1 hour in 325° oven. Store in refrigerator (wrap in foil).
In large bowl, mix flour plus dry yeast. Heat water, milk, butter, sugar and salt until warm. Pour into yeast mixture, add egg and beat on high speed of mixer for three (3) minutes. By hand stir in 1 3/4 cups flour. Cover and let rise for 30 minutes. While dough is rising combine topping ingredients.
Heat jello and pineapple until jello dissolves. When mixture cools, add cheese and nuts. Fold in whipped cream. Place in mold or bowl and chill.