HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease Bundt pan with Pam. Layer Bundt pan as follows: walnut pieces (pecans), pudding, brown sugar, cinnamon, yeast rolls and butter. Put in oven overnight. Lower the top rack in the oven. Bake in the morning at 350° for 25 minutes. Invert pan onto plate. Let it set for a few minutes.
Combine first 6 ingredients in a bowl. Mix until well blended. Spread on bread slices on baking sheet. Broil until melts.
Heat oven to 375°. Beat butter and vanilla; add powdered sugar and salt. Gradually add flour, then nuts. Mix until mixture holds together and is stiff. Roll into balls. Place 1 inch apart on ungreased cookie sheet. Bake for 10 minutes until set but not brown. Cool slightly; roll in powdered sugar while warm. Wait a few minutes and roll again.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9 inch spring-form pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Remove sides of pan. Top with strawberries.
Cook and drain linguini; dry on clean towel to remove excess water. Combine with as many raw vegetables as you wish, seasoning and dressing; toss well.
Blend chicken soup and water until dissolved. Add egg and beat. Using Teflon skillet, rub with oil and heat skillet on medium. Pour in egg mixture and add pepper. Stir. Take skillet off heat just before desired thickness and stir.
Melt oleo with peanut butter; cool. Slowly beat in sugar and vanilla.
Place filets in a buttered dish in a single layer. Brush with lemon juice and let stand for 10 minutes. Mix all other ingredients in a small bowl. Broil filets 3 to 4-inches from the burner for 5 minutes and then turn. Spread remaining mixture on top and broil for another 3 to 4 minutes. Watch Parmesan cheese carefully to avoid burning.
Cook vegetables together until soft (20 to 30 minutes). Put through a colander and then through a fine sieve or food mill. Add sugar and salt to juice; heat to boiling.
In a medium skillet, brown ground beef and drain. Add water and bring to boil. Stir in noodles and beef flavored sauce. Add chili powder. Continue to boil over medium heat, stirring occasionally, for 7 minutes. Add corn and 2/3 cup cheese. Simmer 5 minutes or until cheese is melted. Top with remaining cheese and serve.
Blend and bake like pie crust in a long glass baking dish at 325° for 20 to 30 minutes.
Microwave butter and brown sugar in glass measuring cup until butter is melted. Mix thoroughly. Drizzle over brie so it runs down the sides. Sprinkle with sliced almonds. Bake 350° for approximately 15 minutes or until brie is soft and almonds are toasted. Enjoy on crusty bread rounds.
Pour all into a pot. Bring to a boil. Lower heat to medium. Continue boiling until liquid is thick; never stir. Shake pot a little to mix the ingredients in the beginning.
In a heavy sauce pan combine marshmallow, sugar, evaporated milk, oleo and salt, stirring steady bring to boil and boil 5 minutes. Remove from heat and add butterscotch morsels, orange extract and orange rind. Stir until smooth and add nuts then pour into 8 x 8 inch pan.
Combine all ingredients and beat until smooth. Pour into pie crust and bake at 375° for 20 minutes or until set. Chill. Drain fruit cocktail or any other fruit and arrange on top. Canned cherry pie filling may be spread on top instead of fruit.
Let butter and cheese come to room temperature. Mix thoroughly. Add remaining ingredients and blend. Shape into two or three rolls of 1-inch diameter. Wrap in waxed paper. Chill. Slice roll into 1/4-inch thick slices and bake on ungreased sheet 10 to 12 minutes at 375°. Sprinkle with paprika if desired.
Mix together the first eight ingredients. On waxed paper, pat meat mixture into a 10 x 8-inch rectangle. Arrange ham slices on top of meat mixture, leaving a small margin around the edges. Place Mozzarella cheese slices on top of ham.
In a large skillet, brown beef and onion. Drain. Mix mango, onion, pizza topping, garlic, salt, pepper and spaghetti sauce. Let simmer. Cook spaghetti noodles; drain.
Mix all ingredients for cake together. Pour into greased and floured 17 x 11-inch pan. Bake at 400° for 20 minutes.
Line a cookie sheet with nonstick baking paper. Put egg whites in a large grease free bowl. Whisk them until they form stiff peaks. Whisk in one tablespoon at a time the sugar. Fold in candied violets and food coloring. Use 2 tablespoons to shape the mixture into little ovals on the lined cookie sheet.
Brown ground meat and sausage. Drain, then add onion, garlic, celery, green pepper, salt, pepper and oleo. Cook. Cook noodles. Drain and set aside. Add to meat mixture the tomato soup, Hunt's sauce, macaroni sauce, mushrooms, black olives and Cheez Whiz. Mix in noodles and put in a large pan. Sprinkle a generous amount of grated cheese on top. Top off with 2 cups Mozzarella cheese. Bake at 350° for 35 minutes. If needed, add a little water while baking.
Preheat oven to 350°. In a medium bowl, sift together flour, sugar, cocoa and soda. Add oil, vinegar, vanilla and cold water. Stir until flour disappears. Pour into a lightly greased or nonstick 9 x 9-inch square pan; bake for 25 to 30 minutes.
Mix together in a heavy 2-quart saucepan, sugar, butter, evaporated milk, milk and 2 tablespoons maple syrup. Bring to a boil quickly, stirring continuously. Reduce to medium heat when bubbles appear; cook and stir for 15 minutes. Remove from heat. Add Marshmallow Creme, remaining maple syrup and walnuts. Beat until creamy. Pour into greased 9-inch square pan; cool thoroughly. Cut into 1-inch squares. Yield: 2 dozen.
Mix all ingredients; put in 9 x 13-inch pan and bake at 350° for 45 minutes.
Cut a hole in the center of the slice of bread, using a small cup or with a knife. Heat a frying pan over medium fire, melting butter in the pan.
Preheat oven 350°. Line cookie pan with saltine crackers, fit them closely together. Microwave on high approximately 4 minutes, the butter and brown sugar. Pour mixture over crackers slowly to allow crackers to absorb the mixture. Bake 350° for 15-20 minutes. Take out of oven and sprinkle chocolate chips over crackers and spread as they melt. Sprinkle pecans over chocolate allow to cool completely. Break into pieces and serve.
Drain beans, wash and drain kidney beans. Mix first seven ingredients. Combine rest of ingredients to make the dressing. Add dressing to the bean mixture. Keep refrigerated. Mix lightly now and then; better if prepared the day before using. Will keep well for 1 week or more. Good to the last bean.
Whip first 4 ingredients then add remaining. Bake at 375° for 45 minutes.
Preheat oven to 425°. Stir peanut butter chips into prepared brownie batter. Grease an 8 x 13-inch baking dish with softened butter and line with foil. Pour in the brownie batter and spread into an even layer. Sprinkle the top with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven. Allow to cool and cut into 12 brownies.
Place brisket on heavy-duty foil. Mix remaining ingredients (except barbecue sauce) together and brush on brisket. Wrap in foil and refrigerate overnight. Bake in foil for 4 hours in a 300° oven. Open foil and pour on barbecue sauce. Bake for 1 more hour or until done. Let set for 15 minutes. Slice across grain of meat.
Pour sesame seeds onto a plate and dredge the salmon until completely coated on all sides. Push the seeds firmly into fish so they adhere during the cooking process. Heat sesame oil until just about to smoke. Add fish and fry fast and hot, until golden brown on all sides. Stir ginger into softened butter. When fish is done, spoon a dollop of ginger-butter on top and serve immediately.
Mix all together and cook in pie crust at 300 degrees for 30 to 35 minutes.
Beat half the sugar with shortening and butter. Gradually add milk. Continue beating; add extract and gradually add remaining sugar until the right consistency is reached. Yield: Frosting for 24 cupcakes.
Mix oleo and sugar. Add eggs, then oil and then vanilla. Sift the dry ingredients and add to rest. Chill. Form into balls and press with a glass dipped in sugar. Bake 8 to 10 minutes in a 375° oven. Yields 4 to 5 dozen cookies.
Line muffin tins with pastry. Put 1 teaspoon of your favorite jam in bottom. Fill with the following. Mix coconut, egg, milk, sugar, salt and almond flavoring together. Spoon into unbaked pastry shells. Bake at 425° for 15 minutes.
Cut bread into cubes and line bottom of 13 x 9-inch casserole. Sprinkle a layer of browned sausage and then layer shredded cheese. Mix eggs, milk, salt, mustard and pepper and pour over top of other ingredients. Chill in refrigerator overnight. Bake at 350° for 30 minutes.
Combine wafer crumbs, confectioners sugar, 1 cup pecans and cocoa. Add corn syrup and rum. Mix well. Shape into 1-inch balls. Roll half in sugar and remainder in 1/2 cup nuts.
Beat egg whites with 1 cup of sugar until forms stiff peaks; set aside. Beat egg yolks until creamy. Add 1 cup of sugar and beat. Add hot milk, vanilla, flour, baking powder and salt. Fold in meringue mixture. Pour into ungreased tube pan. Bake at 375° for 50 minutes. Serve unfrosted.
Cut shortening into flour. Add nearly 1/2 cup of milk and stir. Melt margarine; mix together with peaches and vanilla in a 9-inch baking pan. Pour flour mixture over top. Sprinkle top generously with sugar. Bake at 350° until brown.
Mix salad dressing mix with mayonnaise and milk. Mix together all vegetables, sugar, cheese and salt. Add dressing.
Combine all ingredients; pour into greased baking dish. Cook about 35 or 45 minutes in slow oven. Can be prepared in advance.
Boil potatoes whole with a pinch of salt. Add butter to potatoes while still hot. Separate eggs. Put egg whites aside. Add the rest of the ingredients and beat 5 minutes. Beat egg whites until stiff, then fold into pie mixture. Bake for 40 minutes at 325°.
Cream sugar, oil and eggs. Add dry ingredients. Stir in carrots, zucchini and nuts. Bake at 350° until center springs back when touched. (A moist cake.)
Using a sharp knife, cut sausage diagonally into 1-inch wide pieces. In a large skillet or heavy saucepan, heat oil over moderately high heat. Add sausage and cook for 8 minutes or until sausage is browned, stirring frequently with a wooden spoon.
Dissolve jello. Add cream cheese to dissolve. Add cold water, vinegar, mayonnaise, salt and pepper. Chill until partly congealed. Whip with whisk and fold in celery and onion. Return to refrigerator to reset. Makes 6 small molds.
Cook diced potatoes in salted water until tender. Drain off water and add the remaining ingredients while potatoes are still hot. Mix well.
Cream butter and cream cheese. Blend in flour. Shape into ball; cover and chill. Roll very thin on floured board. Cut with 2 1/2-inch round cookie cutter. Place on ungreased cookie sheets. Place 1/4 teaspoon jam in center. Moisten edges with water; fold in half. Press edges with tines of fork. Bake at 375° for 12 minutes. Coat with sugar and cinnamon. Makes 3 1/2 dozen.
Mix ground beef, onions, rice, salt and pepper. Roll into balls. Brown meatballs in skillet. Add tomato sauce and water in a separate pot. Add meatballs to sauce and cook slow for 30 minutes.
Mix sugar and cocoa in a large glass bowl. Add milk and butter; do not stir. Cook at High for 4 1/2 to 6 minutes in microwave until butter is melted. Add nuts and vanilla. Stir until smooth. Spread into well-greased 12 x 8-inch dish. Chill until firm.
Mix all ingredients, except 1/2 cup milk, until there are no lumps. Add milk. Put 1 inch of oil in frying pan. Heat oil. Put batter (less than 1/2 cup at a time) into a funnel. Starting in center of pan, make a continuous coil until funnel is empty. Cook for about 3 minutes. Turn over and cook the second side about 2 minutes. Serve with syrup or powdered sugar.
Brown meat and onions. Add to the rest of ingredients and bring to a boil, then let simmer for about 45 minutes.
Brown hamburger with onion. Add pork and beans, ketchup, barbecue sauce and brown sugar. Cook on top of stove until warmed.
Rub meat with vinegar, then sprinkle with salt and peppers. Put in roaster pan. Put the two slices of bacon, bay leaves and Italian dressing over the roast. Cut up all the vegetables. Cook roast, covered, in oven at 350° for 1 1/2 hours. Then add all cut up vegetables. Continue to cook, covered, until roast and vegetables are tender.
Beat eggs until even. Mix in milk and creamed corn. Break crackers into crumbs. Sprinkle on top. Bake at 350° for 1 hour or until rises.
Take filling out of Oreo cookies. Crush cookies and stir with melted butter. Press into bottom and sides of pie pan. Chill in refrigerator about 1/2 hour. Fill crust with toffee ice cream and freeze. Pour layer of caramel fudge topping on ice cream and return to freezer for another 15 minutes. Before serving, top with Cool Whip and sprinkle with plenty of sliced almonds.
Make cake according to directions on box. Bake in a 9 x 13-inch pan in 350° oven for 30 to 35 minutes. Turn on to a surface big enough to hold the cake. While still hot, punch 12 holes in cake with a plastic straw. Pour cream of coconut in the holes until all is absorbed. Let cake completely cool before putting Cool Whip and coconut on cake. Keep in refrigerator until going to serve.
Preheat oven to 375°. Grease and flour 2 (8-inch or 9-inch) round pans. Sift flour and cocoa three times. This is a must. Combine shortening, sugar, eggs and buttermilk. Mix well. Add dry ingredients to buttermilk mixture; add vanilla. Mix well. Pour evenly into cake pans and bake for 28 minutes. Cake is done when toothpick comes clean from center. Cool completely. Frost with your favorite icing.
Put in baking dish with slivered almonds on top. Heat under broiler just until warm. Nice served in dish with candle warmer.
Mix together and spread on small platter the cream cheese, curry powder, mayonnaise and milk. Sprinkle on cheese mixture in this order the olives, shrimp and hard-boiled eggs. Serve on crackers.
Preheat oven to 400°. Toss berries with lemon and sugar; place in a deep dish. Dot with 2 tablespoons butter.
Mix or work by hand until the mixture looks glossy or shiny. Pat out on wax paper to 1-inch thickness. Chill and cut.
Preheat oven to 350 degrees. Stir together the dry ingredients in a large bowl. Add the applesauce and egg, and blend thoroughly. Then add the water gradually, stirring with a wooden spoon. The dough should be very stiff; if not, add a little more flour. Knead the dough with your hands to create a smooth texture. Roll the dough 1/4 inch thick. (It helps if the "top" and "bottom" of the dough are lightly floured.) Use a cookie cutter to cut out the biscuits. Place the biscuits about 1/2 inch apart on lightly greased cookie sheets. Bake for about 38 to 50 minutes. The biscuits should be lightly browned on the outside and they should not be moist inside. Turn the oven off and let the biscuits stay inside without opening the oven door for five hours or overnight to let them harden. Store in an airtight container. Makes four dozen 3-inch-long by 1-inch-wide biscuits.
Cook squash in a small amount of water until tender, drain and mash. Add bread crumbs and next 5 ingredients. Add more bread crumbs if mixture is too soft. Shape mixture into small logs and roll in cornmeal. Deep fry in hot oil until golden brown.
Preheat oven to 350°. Heat cream over low heat until bubbles form around the edge. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 ounce) custard cups. Place cups in baking dish with 1/2-inch water in the bottom. Bake until set, about 45 minutes. Refrigerate until chilled. Sprinkle each cup with 2 teaspoons sugar. Place on top rack under broiler. Cook until topping is medium brown. Chill before serving.
Mix cream cheese and sour cream with mixer; spread in long casserole dish. Cover with lettuce. Layer with onions. Spread next layer of tomatoes, green olives and black olives. Then cover with taco sauce. Sprinkle with cheese and refrigerate.
Mix the graham crackers and melted oleo. Press in bottom of loaf pan. Mix the eggs, powdered sugar and soft oleo. Beat for 15 minutes. Spread over crust. Cover with the diced bananas. Spread the crushed pineapple over the bananas. Spread the Cool Whip over the bananas. Garnish with walnuts and cherries. Refrigerate overnight.
Cook meat and onion together; drain. Mix 1/2 cup cheese and 1/2 bag Tater Tots with all other ingredients; mix well. Put the rest of the Tater Tots on top. Sprinkle with cheese on top. Bake at 350° for about 45 minutes.
Stir all together. Add flour last, sprinkle little at a time. Let rise until double. Roll out like biscuits. Cut with cutter. Put a piece of butter in center of each one, then turn over halfway and put together. Let rise and bake in oven at 425° for 15 minutes.
Combine first 4 ingredients in mixing bowl and beat vigorously for 2 minutes to get color even. Bake in 2 (8-inch) layer cake pans that have been greased and lined with waxed paper in the bottom. Bake at 375° for 20 minutes.
Also, add cloves to liking, pumpkin seasoning and allspice to taste. Nuts are optional.
Cream margarine, shortening and sugar. Add eggs, one at a time. Alternately add flour, baking powder and salt with milk. Add flavorings. Pour in a greased and floured tube cake pan. Bake at 325° for 1 hour and at 350° for 15 minutes.
Melt butter and chocolate. Add butter flavoring and chopped nuts. Mix flour, sugar, eggs and vanilla. Combine two mixes with a spoon. Bake at 325° for 25 to 30 minutes.
Remove stems from mushrooms. In small mixing bowl, mix together the cream cheese, milk and bacon bits. Put 1/2 teaspoon mixture in each mushroom. Place in a 9 x 13-inch baking dish. Bake at 325° for 20 minutes.
Melt bark or coating on High power 3 to 4 minutes. Stir. If not melted, continue to cook until melted well. Stir in peppermint candy. Pour onto waxed paper or cookie sheet. Let cool. Break into pieces.
Melt shortening in skillet over medium heat. Cook the onions in the shortening for 4 to 5 1/2 minutes. Cook meat until brown. Add the soup, catsup, salt and pepper. Stir well and cook until it is bubbling all over. Serve on hamburg buns. Serves 4.
Melt paraffin, peanut butter and chips. Add peanuts and stir until coated. Drop by teaspoon or tablespoon on foil, let set until hardened.
Blend Jell-O, cream cheese, sugar and hot water in blender. Chill mixture until it begins to thicken. Add pineapple and orange sections; fold in whipped topping. Pour into mold or rectangular dish; chill until congealed. (Use a 9 x 13-inch dish or 2 smaller dishes. This recipe makes a lot!)
Boil brown sugar, margarine, corn syrup and salt for 5 minutes. Remove from heat and add sugar. Mix with popcorn and bake at 200° for 15 to 20 minutes.
Cream margarine and butter until fluffy. Add eggs, 1 at a time, beating well after each. Add pineapple and coconut. Mix well. Pour into two 9-inch unbaked pie shells. Bake until golden brown.
Sprinkle steak with salt, pepper and flour; pound on both sides with meat pounder or edge of heavy saucer. In a large, heavy skillet or Dutch oven, brown steak well in a few tablespoons of hot fat. Top with sliced onions. Combine tomato sauce with rest of ingredients and pour over meat. Cover and cook over low heat until tender, about 1 1/2 hours. Watch carefully to prevent sticking. Add water as tomato sauce cooks away. Serves 4.
Boil sugar and evaporated milk together for 8 minutes (start count after comes to a rolling boil). Remove from heat; add chocolate chips, marshmallow cream, margarine, vanilla and salt. Stir until thick. Add chopped nuts. Pour into large buttered cookie sheet. Put in refrigerator for 1 hour, then cut into squares.
Mix potatoes, onion, salt, pepper, egg, flour and baking powder until very smooth. Potatoes can be done in a food processor. Once the batter is mixed, heat a frypan with shortening. When the shortening or oil is hot, take a large tablespoon and drop the batter in the oil. (Be careful you don't let the oil splatter on you and you get burned.) Once you put the batter in the pan spread it some with the spoon. Once it is brown on one side turn and brown the other side. Place on a paper towel to drain a little. You can eat them just with salt or with applesauce and sour cream on the side. These are what Great-Grandma used to make for us when we were growning up. You can use only 3 potatoes since you are only 2 people. But they are so good you'll eat them up.
Mix sugar and cocoa mix. Add can of milk. Let come to a boil. Boil for 5 minutes. Add 1 teaspoon vanilla.
Mix first 5 ingredients; add poppy seed. Bake in greased and floured tube pan at 350° for 45 minutes.
Mix thoroughly. Add Tears of Joy, Sorrow and Sympathy for others. Fold in 4 cups of Prayer and Faith to lighten the other ingredients. After pouring all of this into your Family Life, bake well with the Heat of Human Kindness. Serve with a Smile.
Mix all ingredients and spread on French bread. Wrap bread with foil and bake at 375° for 20 minutes. Remove foil and broil until golden.
Lightly butter a 1 1/2-quart casserole with a lid. Put in all vegetables in any order. Sprinkle with basil, cumin and garlic. Drizzle with olive oil. Bake for 30 to 45 minutes at 350°, depending on how well done you like vegetables. Cover vegetables with cheese slices and bake additional 5 minutes until cheese melts.
Cream together margarine and sugar, then add the other ingredients. Chill 1 to 2 hours. Use lots of flour to roll out dough. Cut shapes. Bake at 400° for 7 to 10 minutes.
Perk in a large percolator. Makes 2 gallons. Garnish with a cinnamon stick or orange slice. Serve hot.
Mix everything except cheese. Pour in shallow baking dish, sprayed with Pam. Put cheese on top and bake at 325° for 45 minutes.
Saute onion and Celery in oleo. Put all ingredients into large bowl and mix well. Shape into balls. Bake approximately 20 minutes at 350 degrees.
Mix ingredients together and put into casserole dish. Top with 1 cup crushed potato chips and sprinkle 1/2 cup fancy grated Cheddar cheese. Bake at 425° for 15 to 20 minutes.
Combine all ingredients, except candy Kisses, in large mixer bowl. Mix on low speed of mixer until dough forms. Shape dough into balls using a rounded teaspoon for each. Roll balls in white sugar; place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with a candy Kiss; press down firmly so cookie cracks around edge. Makes 4 dozen.
Cream together the margarine and sugar. Add eggs (2 at a time and beat well), syrup, flour, baking powder, salt and nuts. Bake at 350° for 30 minutes. Frost while warm.
Mix bread crumbs, milk, onion and egg together very well. Add ground beef, etc. Shape into balls and place on a cookie sheet (with sides). Bake at 400° for 15 minutes until brown. (You may want to turn once.)
Mix the first 5 ingredients together. Add flour and baking soda last. Allow to rise 15 minutes. Bake for 45 minutes at 325° in 2 greased loaf pans. Makes 2 loaves.
Beat eggs slightly. Add sugar, butter and lemon juice. Grate rind and add last. Pour into unbaked pie shell and bake 50 to 60 minutes at 350°.
Line 9 x 13 dish with rolls. Combine milk, eggs and salt; mix well and pour over rolls. Add drained sausage. Bake at 350° for 30 minutes then add the grated cheese. Let it melt on the top. If you like more cheese, put some in the mix of milk and eggs.
Mix soups, vegetables (thawed) and chicken. Place in a 9-inch pie plate. Mix mix, egg and baking mix. Pour over the chicken mixture. Bake at 400° for 30 minutes or until golden.
Mix soup, sour cream, onion, cheese and melted butter in a bowl. Pour into casserole dish. Bake at 350° for one hour.
Put sugar and salt in a small bowl. Add scalded milk and oil to sugar and salt. Add yeast to warm water. Add beaten egg, flour and milk mixture. Mix real good in large bowl. Let rise until doubled, 45 minutes to 1 hour. Make into rolls or loaf bread. Bake at 375° for 20 minutes.