HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and set aside to cool. Cream shortening and sugar; add eggs and beat well after each addition. Add chocolate and vanilla to mixture; mix well. Combine with flour and cinnamon. Add to creamed mixture alternately with milk (begin and end with flour). Add nuts. Cover and chill 2 hours. Coat hands with powdered sugar. Shape dough in balls and roll in powdered sugar. Chill again for about 30 minutes. Bake 20 minutes at 350°.
Combine bulgur, boiling water and salt. Cover and let set 20 minutes. Add lemon juice, garlic, oil and mint. Mix and refrigerate 2 to 3 hours. Just before serving , add vegetables and mix gently.
Blend the cranberry juice, sugar, fruit juices, and almond extract. Refrigerate, covered until serving time. Just before serving, stir in ginger ale and sherbet.
Preheat oven to 400°. Combine corn bread, bread cubes, salt and pepper and sage in a large bowl. Saute onions and celery lightly in butter. Add to corn bread mixture. Add eggs and stock. Toss lightly. Bake about 45 minutes.
Combine sugar, vinegar, salt and pepper in a small saucepan. Heat until sugar is dissolved, stirring constantly. Cool. Pour over cucumbers.
Cut round steak into thin strips and saute in small amount of consomme. Slowly add sour cream and flour alternately into rest of consomme. When all is blended into a sauce, add onion and catsup and simmer with beef. Bring noodles to a boil in large saucepan and cook until tender. Drain and serve with stroganoff.
First Layer: Mix together the flour, oleo and chopped nuts. Pat into a 9 x 13-inch pan. Bake at 300° for 20 minutes. Cool.
In saucepot, saute onion, celery, green pepper and garlic in oil until crispy-tender. Stir in rest of ingredients, except fish. Cook 20 minutes, until tender. Add fish and cook 12 minutes longer. Serves 4.
Cook Creamettes according to directions; mix all ingredients together and place in 2-quart casserole and refrigerate overnight. Before placing in oven, top with buttered bread crumbs; bake at 350° for 1 hour.
Peel and slice oranges wagon wheel style. Fix a layer of oranges; sprinkle with sugar and coconut. Repeat this to how many layers you want. Pick nice round oranges. Use a square bowl 1-inch deep. Goes very good with turkey and dressing.
Cook spaghetti as package directs; drain. Place turkey, pimento, green pepper and onion in 1 1/2-quart casserole. Pour in mushroom soup and turkey broth. Add salt, pepper, 1 1/4 cups grated cheese and spaghetti. With 2 forks, lightly toss until all is well mixed and coated with sauce. Sprinkle remaining 1/2 cup grated cheese on top of turkey mixture. Bake at 350° for 45 minutes.
In bowl, mix thoroughly 1 cup of gravy and remaining ingredients. In 12 x 8-inch baking pan, firmly shape meat mixture into 8 x 4-inch loaf. Bake at 350° for 1 hour. Spoon off fat, reserving 1 tablespoon of drippings.
Cook, drain and mash potatoes. Add cream cheese, sour cream, all seasonings and butter; beat until light and fluffy, adding more sour cream if necessary for consistency. Put in pretty casserole; pour over a little melted butter. Bake at 350° for 30 minutes. May be refrigerated for several days. Adjust heating time if cold when putting in oven.
Press crescent rolls gently to flatten. Mix chicken, mushrooms, cream cheese, water chestnuts, lemon pepper and 2 tablespoons soft butter. Put approximately 1/4 cup mixture in each roll. Fold to completely cover mixture. Dip rolls in 3 tablespoons melted butter; roll in seasoned dressing mix (crushed fine), then in chopped nuts. Bake 15 to 20 minutes in a 375° oven until lightly brown. Serve topped with mixture of mushroom soup and sour cream. Yield: 8 servings.
Mix Bisquick and sugar. Add 1/2 can beer at room temperature (must be warm so yeast will work). Do not mix until smooth, just until beer is mixed in. Drop by spoon into greased muffin tin. Dot top with butter. Preheat oven and bake at 500° for 12 minutes. Yields 12 rolls.
In large pan or skillet, add all ingredients and cook about an hour or until done. Serve over hot rice.
Beat together well the cake mix, eggs and crushed pineapple. Pour into greased 9 x 13 glass baking dish. Sprinkle brown sugar and pecans on top. Bake at 325° for 45 minutes. While cake is baking, prepare frosting.
Mix all ingredients well and pour into loaf pan. Bake at 325° for 1 hour.
Combine until crumbly. Press into greased 9 x 13 pan. Bake at 350° for 20 minutes.
Mix soup and Cheez Whiz; add cooked rice and cooked broccoli. Bake at 350° for 35 minutes.
Cut chicken into strips. Saute chicken in large skillet that is coated with Pam over medium heat until done. Stir in seasonings; add onion and green pepper. Cook until veggies are practically done. Spray pizza pan with Pam. Unroll dough and place in pan. Spread dough to cover pan. Bake at 425° for 6 to 8 minutes or until light brown. Remove crust from oven. Spread chicken mixture over crust. Spoon picante over chicken and sprinkle with cheese. Return to oven for 10 to 12 minutes.
Mix sugar, flour and cocoa together, then add the hot water. Cook on top of stove until thick.
Soften butter. Mix with 1 egg and cake mix until crumbly. Add nuts, coconut or chips at this time, if desired. Press in bottom of 9 x 12-inch pan. Soften cream cheese and mix with sugar and 2 eggs. Pour over cake mix. Bake 30 to 40 minutes at 350°.
In 10-inch skillet over medium high heat, cook beef until brown, stirring to separate meat. Drain fat. Add pasta sauce; heat thoroughly, stirring occasionally. In 2-quart oblong baking dish, spread 1 1/2 cups meat mixture. Top with three uncooked lasagna noodles, half of the Ricotta cheese and half of the Mozzarella cheese. Repeat layers. Top with remaining meat mixture. Slowly pour water around inside edge of baking dish. Cover tightly with foil. Bake at 375° for 45 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving. Garnish each serving with salad greens and tomatoes if desired.
In saucepan, combine chicken, sour cream and chicken soup. Mix well. Cook over medium heat, stirring occasionally, until mixture is thoroughly heated.
Combine the oats, coconut and seeds and bake in 300° oven for 20 minutes. Simmer the margarine, sugar, honey and salt over low heat. Remove from heat and add 1 teaspoon vanilla. You may stir in 1/2 cup toasted wheat germ or oat bran. Pour the mixture over the toasted oat mixture. Mix well to coat evenly. Raise heat to 350°. Return to oven 5 minutes more. Add 1/2 cup raisins. Stir and press down. Bake 5 more minutes or until golden. Remove from oven and cool. Break into large pieces and store in airtight container.
Mix flour and sugar. Bring to a boil the cocoa, oleo, oil and water. Pour cocoa mixture over flour and sugar and mix well by hand. Add buttermilk, vanilla and eggs. Pour mixture in pan, greased and dusted with flour. Bake 35 minutes at 350°.
Bake cake as directed on box. Cool slightly. Pierce cake all over with a toothpick. Bring the strawberry soda and jello to a boil. Pour over cake. Spread strawberries on top of cake. Beat pudding with milk until slightly thick. Fold in Cool Whip by hand and ice the cake. Keep in refrigerator.
Mix together. Put into 13 x 9-inch pan and bake for 30 minutes at 250°. Stir at 15 minutes, between baking.
Let pie shells thaw. Boil chicken until done and tear into bite-size pieces. Mix soup, broth, vegetables, chicken, salt, and pepper. Pour into deep dish pie crust. Top with regular pie crust and pinch edges to seal. Cut 4 slits in crust and bake at 350 degrees for 1 hour.
Beat cream cheese, vanilla and sugar until smooth. Fold in Cool Whip. Spread on graham crackers and top with fresh fruit, if desired.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Melt butter in microwave; stir in sugar and vanilla. Add eggs, one at a time, beating after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes or until brownies just begin to pull away from sides of pan. Cool. Cut into bars and eat.
Cook ground beef and onion until tender; drain. Add salt, powder, pepper and mushrooms. Cook for 3 minutes. Stir in soup; simmer for 5 minutes, stirring occasionally. Stir in sour cream and cook until heated. Serve over noodles.
Heat oven to 350°. Cut thin slice from stem end of each pepper; remove all seeds and membranes. Wash peppers. Cook peppers in boiling water 5 minutes; drain.
Mix first four ingredients. Add cake mix. Bake 45 minutes at 350° in prepared 9 x 13-inch pan. While cake is still hot, with a large fork punch top of cake many times. Pour the topping mixture over the cake, filling the holes.
Mix cake as directed on box; add oleo and 2/3 cup evaporated milk. Pour 1/2 of batter in greased 13 x 9-inch pan. Bake 15 minutes.
Beat the eggs and 1/4 cup sugar in a 1-quart casserole. Mix the pineapple and flour; add to the egg mixture, stirring slightly. Melt the butter in a saucepan. Add the bread cubes. When the bread has absorbed all of the butter, place on top of the casserole. Lightly sprinkle with 1/4 cup sugar and the cinnamon mixture. Bake in a 350° oven for 45 minutes. Serves 4.
Mix all together. Serve with fresh vegetables, cauliflower, carrots, broccoli. May be used as chip dip.
Put cucumber mixture in a big pan and pour mix over it. Heat jars, fill and seal upside-down.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings. Mix well. Chill. Shape into a ball. Roll in chopped nuts, dried ham or bacon bits.
Spray muffin pans. Drop in batter and bake at 425° for 25 minutes.
Cut bread in half. Spread half with butter. Stir together vinegar, oil and garlic salt. Dip lettuce leaves into mixture. Season with salt and pepper. Layer remaining ingredients on tomato slices. Place top half of bread on filling. Secure with toothpicks. Makes 6 servings.
Mix beans, green pepper and onion in a large bowl, and toss lightly. Put sugar, oil, vinegar, salt and pepper in saucepan and heat to dissolve sugar. Pour over vegetables. Cover and refrigerate overnight.
Sprinkle coconut in pie shell. Cream butter; gradually beat in sugar. Add eggs and beat well. Blend in remaining ingredients. Pour over coconut in pie shell. Bake at 350° for 50 minutes or until slightly puffed on top. Cool to room temperature.
Cut cooked chicken into strips. Mix sour cream and soup. Add both cheeses. Spoon mixture into enchiladas. Roll over and put in baking dish. Bake 25 to 30 minutes at 325°. Sprinkle with cheese.
Cook pasta as directed on package; drain. Cook onions in butter in 10-inch skillet until tender. Add tomatoes, corn, green beans and 1/2 of cheese. Stir in soup; mix well. Combine pasta with vegetable mixture. Season to taste with salt and pepper. Pour into 11 x 8-inch baking dish or casserole dish. Top with remaining cheese. Bake at 350° for 20 minutes or until hot.
Beat eggs until lemon colored. Add sugar gradually and continue beating. Add remaining ingredients and mix well. Place mixture into ice cream churn. Place in ice cream freezer and ice and salt mixture. Freeze.
Grate zucchini and mix with eggs, oil, sugar and vanilla. Sift together all dry ingredients. Add to zucchini mixture. Stir just until moistened. Fold in nuts. Pour batter into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 50 to 60 minutes.
Mix butter, sugar and flour and then add remaining ingredients, except coconut. Mix well; pour into unbaked pie shell. Sprinkle with coconut (frozen and thawed). Bake at 325° for 1 hour.
Combine all ingredients well. Pour into greased 2-quart baking dish. Bake at 350° for 1 hour, uncovered. Sprinkle with parsley flakes and paprika if desired. Serves 8-12 people.
Place first 4 ingredients in 4-quart microwave-safe mixing bowl. Microwave on High (100%), uncovered, 2 to 2 1/2 minutes, until butter is melted and cream cheese is soft. Stir in remaining ingredients. Shape into 1 1/2-inch balls. Place on paper plates. Let stand at room temperature until firm, about 1 hour. Store in airtight container at room temperature. Makes 36 balls.
Place cooking oil in pan and lightly brown chicken. Add water, wine, broccoli and cream of chicken soup. Bring to a full boil. Separate broccoli pieces as it cooks; stir in rice. Cook; cover until chicken is tender and remove from heat. Let stand for 5 minutes before serving.
Empty half of cake mix in ungreased 7 x 12-inch loaf pan. Spread filling over mix without stirring. Sprinkle remaining mix over filling. Pour water over all; drizzle butter over water. Sprinkle with cinnamon. Bake at 350° for 45 minutes. Serve with whipped cream. Yield: 10 to 12 servings.
Measure and sift dry ingredients and set aside. In a large mixing bowl, mix with beater at low speed the eggs, pumpkin and oil. Slowly add the dry ingredients and beat at low speed until batter is well mixed. Add nuts and raisins. Pour into 3 greased and floured 4 x 8-inch loaf pans. Bake at 350° for 1 hour on the middle rack. Makes 3 to 4 loaves.
Sift flour, salt and baking powder in a bowl; add dates and nuts and mix. Beat eggs until very light. Add sugar gradually and beat. Add to flour and fruit mixture. Spread thin in well oiled pans and bake in a 325° oven for about 40 minutes. Remove from pan after it has been out of oven a few minutes and cut in strips. Roll in powdered sugar and store in a tightly covered jar or box.
Combine the first 4 ingredients; blend until smooth. Add confectioners sugar, stirring well.
Melt butter in a 9 x 13-inch cake pan in a 350° oven. Pour melted butter in a bowl. Set aside. Layer undrained pineapple, apple pie filling, cherry pie filling and coconut in the same pan in the order listed. Do not stir. Sprinkle with cake mix. Pour melted butter over top. Bake 30 minutes or until top begins to brown. Sprinkle with pecans and bake until brown.
Prepare pie crust mix according to package directions, adding 1/2 cup cheese with water. Roll out on a lightly floured board to 1/8-inch thickness (with prepared pie crust, sprinkle cheese over crust and roll in). Cut into narrow strips about 4 inches long. Roll frankfurter in strips, diagonally, forming "barber pole stripes". Place on aluminum foil. Wrap well and freeze overnight. Before serving, bake on a cookie sheet at 450° for 16 to 18 minutes or until lightly browned.
Drain mushroom pieces. Reserve liquid. Season with salt and pepper. Roll each steak tightly; fasten with toothpicks. Place steak in baking pan. Pour consomme over steaks. Cover. Bake in 350° oven for 40 to 50 minutes or until done. Remove steaks to hot platter. Combine cornstarch and reserved liquid. Add to hot consomme and heat until thickened. Spoon over steak. Sprinkle with some parmesan cheese, if desired.
Cook broccoli as directed. Drain. Mix together soup, milk, salt and pepper. Heat. Add mayonnaise, cheese and onions. Add broccoli to all this. Turn into a greased 1 1/2-quart casserole. Cover with cracker crumbs and dot with butter. Sprinkle with paprika. Bake at 325° for 30 minutes. Recipe doubles well.
Break spaghetti in thirds. Cook by directions on box. Rinse in cold water. Mix spaghetti and chopped vegetables together. Add McCormick salad seasoning; stir well. Add Zesty Italian dressing. Refrigerate overnight.
Combine all ingredients in saucepan. Cook over medium heat until sugar melts. Spread lightly over top of warm cake. Place in a 400° oven for about 10 minutes to brown lightly. Yields enough frosting for tops of two 8-inch layer cakes or one 8-inch square cake.
Mix first 5 ingredients in saucepan until thick. Cool. Chop or cube apples. Put cooled mixture and Cool Whip on apples. Add chopped pecans to own liking. Mix thoroughly.
Prepare cake mix following directions for a 2-layer cake. Cook as directed, then cool. After layers are cooled, divide each layer to make 4 layer cake.
Stir all together and cold pack 15 minutes. For winter use. Don't make jars too full.
Melt salad dressing in hot dissolved jello liquid. Mix rest of the ingredients together and chill. You can also add hard-boiled eggs and green peppers, if desired.
Mix all the ingredients together except the herbed stuffing which is sprinkled on the top. Bake for 30 minutes at 350°.
Boil cherries, cherry juice and sugar for 7 minutes. Add Jell-O, water, chopped nuts and pineapple. Mix well.
Grease large cookie sheet. In heavy, medium saucepan over medium heat, heat to boiling, sugar, corn syrup, salt and 1/4 cup water, stirring until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300°, or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat; immediately stir in butter or margarine and baking soda. Pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14 x 12-inch; cool. With hands, snap candy into small pieces. Store in tightly covered container. Makes 1 pound.
Combine chicken, broth, soup and mixed vegetables in bowl; mix well. Spoon into 9 x 13-inch baking dish. Combine flour, margarine and milk in bowl; mix well. Spoon over chicken mixture. Bake at 400° for 1 hour. Yield: 6 servings.
Look it all up in the Bible; mix as you would any cake. Follow Solomon's advice in Proverbs 23:14. Fold in stiffly beaten part of Isaiah 10:14. Bake for 1 hour in 350° to 375° oven.
Bring potatoes and onions to a good boil. Drain; add salt and pepper to taste. Mix other ingredients and put in a large casserole dish. Bake at 375° for about 20 minutes. Test to see when potatoes are done. Crush cornflakes. Melt oleo. Mix; put on top of casserole and bake another 10 minutes.
Cook chicken. Save some broth. Cut into cubes. Mix Stovetop Stuffing according to directions on box. Mix all together. Pour into buttered 9 x 13 x 2 inch casserole dish. Bake at 400° for 30 minutes (or until golden brown).
Mix last 3 items together and spread 1 teaspoon of mixture on each 1/2 bagel. Put under broiler until golden brown.
Chop nuts in a blender. Measure 2 cups of flour, soda and cinnamon. Mix and set aside. Cream margarine, sugar, eggs and vanilla. Add dry ingredients to creamed mixture a little at a time. Mix until moist. It will be thick. Add chopped apples and peanuts. Bake at 350° for 30 to 40 minutes. Will look thin but allow room to rise. Cover with foil until almost done for moister pudding.
Peel, pit and slice peaches. Melt 4 tablespoons butter in medium saucepan. Add peaches and 1/2 cup sugar. Stir in 2 tablespoons flour and simmer for 10 to 15 minutes, until soft and syrupy. In a medium bowl, combine remaining cup of sugar with cup of flour. Stir in milk. Melt 8 tablespoons butter in 9 x 13-inch pan. Pour in batter, reserving about 1/3 cup. Pour peach mixture over batter. Drizzle reserved batter over peaches and spread around to cover evenly. Bake for about 1 hour in oven preheated to 350°, until top is golden brown. Serve warm, topped with ice cream, if desired.
Mix in order given. Add beaten egg and mix well. Drop by large teaspoons on greased cookie sheet. Bake for 10 minutes at 350°.
Tear tortillas into fourths. Fry hamburger. Combine onion and potato. In layers, place the tortillas, hamburger, Cheddar cheese and enchilada sauce. Repeat layers again. Combine the rest of the enchilada sauce and mushroom soup; pour over the layers. Poke holes in casserole. Bake at 350° for 30 to 45 minutes.
Sift dry ingredients together. Cream butter, eggs and sugar. Add vanilla. Add dry ingredients alternately with zucchini and milk. Grease and flour 10-inch tube, spring-form or Bundt pan. Bake at 350° for 1hour or until pick comes out clean. Cool in pan for 15 minutes. Shake confectioners sugar over top before serving.
Place peaches in greased casserole dish. In another bowl, combine rest of ingredients; mix well. Cover peaches with brown sugar mixture. Bake at 350° for 30 minutes.
Boil rice. Brown ground beef. Mix together the rice, beef and tomato soup. Cook at 350° for 30 minutes.
Fry meat, onion and green pepper; drain. Mix soup, tomato sauce and mushrooms. Cook noodles according to directions. Mix all ingredients; top with shredded cheese. Bake at 350° for 30 to 40 minutes, or about 18 minutes in microwave.
Butter baking sheet; melt butter in 2-quart saucepan over low heat. Add sugar; heat to boiling, stirring constantly. Stir in water and corn syrup to 290° on candy thermometer or until a small amount of mixture dropped into very cold water separates into threads which are hard but not brittle. Remove from heat. Stir in nuts.
Cream together butter and sugar. Add flour and eggs. Stir in buttermilk, vanilla and nutmeg. Bake in uncooked 9-inch deep pie shell at 350° for 45 to 50 minutes.
Place flour, 2 1/4 cups sugar, salt and baking soda in a large bowl. In another bowl, cream liquid ingredients. Add flour to mixture; beat until smooth. Mix apples, cinnamon and 5 tablespoons sugar. Pour a layer of batter into a greased Bundt cake pan. Cover with a layer of apples, another layer of batter and a final layer of apples. Bake at 350° for 1 3/4 hours. Crust will be chewy.
Combine apples and sugar; let stand 1/2 hour. Beat eggs slightly; beat in oil and vanilla. Sift flour, baking soda, salt and cinnamon together. Stir in alternately with apple sugar mixture. Stir in walnuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour. Cool.
Mix cake mix, flour and Jell-O with a spoon. Add the oil, water, eggs and strawberries to the cake mix, then add flour and Jell-O, saving most of the strawberry juice for the frosting. Makes 3 layers. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350 degrees. Lightly grease a 9 x 13 pan. Mix everything by hand. Blend eggs, sugar and oil together. Sift flour, soda, cinnamon, and salt together. Stir the dry ingredients into the blended ingredients. Fold in the sliced apples. Spoon into baking dish, bake for 1 hour. Sprinkle with powdered sugar once cake is cool.
Mix ground beef, eggs, oatmeal, onion, cheese, catsup and seasonings; form into tiny meat balls. Melt 2 tablespoons of fat in a skillet. Cook meat balls in the fat until brown. Drain well. Pour barbecue sauce over meat balls if needed. Let stand overnight in refrigerator. Preheat 20 minutes before serving. Makes about 60 meat balls.
Rinse clams thoroughly. Place in 5 cups of water and bring to a boil. As soon as clams start to open, remove from stove and set aside and drain. Prepare black beans by soaking in warm water and mashing it. Heat oil; add garlic and black bean. Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto. Make cornstarch paste by adding water to the cornstarch. Add to sauce to thicken.
Mix together and make 2 balls or 1 large. Roll in finely chopped pecans or walnuts. Serves 20.
Dissolve jello in boiling water and add 1 3/4 cups juice from fruit. Chill jello until it starts to set. Then fold in small marshmallows and fruits. Chill until solid in a 9 x 13-inch pan.
Pat crescent rolls in bottom of pan which has been sprayed with Pam. Put sausage on the top of the rolls; then grated cheese. Beat together eggs, milk and oregano and pour over cheese. Bake at 350° for 20 minutes or until brown.
Drain hearts; cut into 4 pieces. Add oil and water; mix. Add remaining ingredients; mix well. Spoon in a 2-quart casserole dish. Cover and bake at 400° for 25 to 30 minutes.
Mix the 3 ingredients together. Roll out, cut ornaments with cookie cutter. Let dry 48 hours. Seal with shellac, acrylic or lacquer.
Mix well. Chill. Delicious on crackers or bread. Makes a quick meal, especially in the summer.
Boil unpeeled potatoes in unsalted water until tender. Allow potatoes to cool, then peel and grate on the coarse side of a box-type grater (do not slice). In a greased 2-quart baking dish, make a layer of 1/2 the potatoes and 1/2 the onion, then salt and pepper. Repeat with remaining potatoes and onion. Salt and pepper again, fairly heavily. Sprinkle cheese evenly over the top; pour cream over all as evenly as possible. Cover with aluminum foil; bake at 350° for 45 minutes. Serves 4.
When cooking raisins, put enough water to cook, then put water and raisins in mix. Bake at 350° for 30 minutes. Serve with whipped cream.
Soften cream cheese with lemon juice; stir in sour cream. Add Italian dressing. Let stand 2 hours.