HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain fruit but reserve 1/2 of liquid from each. Pour over fruit. Add pudding mix and stir well. Add 2 to 3 bananas before serving.
Bring sugar, oleo, milk and cocoa to a boil. Now mix in the following to hot mixture: peanut butter, vanilla and oats. Drop by teaspoon on waxed paper and cool.
Melt margarine in 8 or 9-inch square pan. Mix all other ingredients together and pour in pan. Bake at 300° for 45 minutes.
Blend cream cheese, milk and 2 tablespoons butter. Add rest of ingredients and mix. Squeeze and pinch together crescents to make 4 squares. Use 2 triangular crescents pinched together to make 1 square. Put 1/2 cup of mixture into crescent square. Pull up and pinch sides together. Brush with remaining melted butter; sprinkle with bread crumbs. Bake at 350° on ungreased sheet for 20 to 25 minutes.
Pour melted butter into a shallow 2-quart baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring peaches and juice just to a boil. Meanwhile, in mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar. Bake at 400° for 25 minutes or until cake tests done. Serve warm. Yields 6 to 8 servings.
Combine vegetables and basil in 1 3/4 quart casserole sprayed with vegetable cooking spray; toss lightly. Sprinkle with cheese. Cover and bake at 350° for 20 to 30 minutes. Contains about 35 calories per serving.
Break egg in saucepan and stir slightly. Add butter and lemon juice. Place over burner, stirring constantly until desired thickness obtained.
Combine marshmallows, orange juice and grapes. Fold in whipped cream. Chill in 2-quart casserole. Sprinkle chopped nuts on top just before serving.
Mix thoroughly sugar, flour and cocoa (leave no lumps). Mix together completely. Then add milk. Cook at medium heat until thick!
Cream butter and sugar; add eggs. Beat; add flour mixture to butter, sugar and eggs. Add remaining ingredients. Spoon on ungreased cookie sheet. Bake at 350° for 15 minutes. Recipe may be halved. This recipe makes just what it says, Lotsa Cookies!
Cut up chicken into pieces. Combine honey and yogurt. In another bowl, combine corn flake crumbs, sesame seed, salt, ginger, paprika and pepper. Dip chicken pieces in yogurt mixture and roll in crumb mixture until well coated. Place in single layer on a greased baking pan. Melt margarine and drizzle on chicken. Bake at 350° for 1 hour or until chicken is tender. Do not cover or turn chicken during baking.
Put blueberries in buttered 8-inch square baking dish. Sprinkle with sugar and lemon juice. In medium bowl, mix together butter, brown sugar, flour, cinnamon and salt until mixture is crumbly. Stir in rolled oats. Sprinkle mixture evenly over blueberries. Bake 35 to 40 minutes at 375° until topping is nicely browned. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings.
Wrap tortillas in foil. Heat in a 350° oven for 10 minutes to soften.
Beat Bisquick mix, egg and milk with electric mixer, then stir in the rest. Top with 1/2 cup cheese and 2 tablespoons melted butter. Bake at 350° for 45 minutes.
Combine the ingredients and refrigerate one hour before using. This batter may be used for onion rings, fried shrimp, scallops, fish or any fried food needing a good batter.
Make pudding following directions; refrigerate until set. Drain all canned fruit and mix all fruit in. Fold in whipped cream. Chill several hours.
Mix all the ingredients by hand. Knead the dough. Refrigerate the dough for 6 hours or overnight. Place chilled dough on a lightly floured board. Place a piece of wax paper over the dough and using a rolling pin, stretch the dough to fit a 10-inch pan. Spread the jam on top. Bake at 350° for 45 minutes. Can be made ahead.
Peel potatoes and cut into thin slices but not all the way through. Use handle of spoon to prevent knife from going all the way through. Put potatoes in a baking dish and fan slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven and sprinkle with cheese. Bake for another 10 to 15 minutes or until lightly browned.
Combine all ingredients and mix well. Bake in greased and floured 9 x 13-inch pan for 35 minutes at 350°. Prepare frosting while cake is baking.
Mix together all ingredients, adding nuts last. Pour into unbaked crust. Bake in a 450° oven for 10 minutes, then reduce heat to 350°. Bake until a silver knife blade inserted into filling comes out clean, about 30 minutes. Do not overbake.
Combine sugar and water together in a small sauce pan. Bring to a boil, stirring constantly until sugar dissolves. Remove from heat and add maple flavoring. Makes about 1 1/3 cups.
Beat butter, shortening, sugars, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt; blend into butter mixture. Stir in chips. Drop 2 inches apart from teaspoon onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes or until golden brown. Makes about 8 dozen.
Heat oven to 375°. Lightly grease baking sheet. Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake for 10 to 12 minutes or until lightly browned.
Spread crescent roll dough on baking sheet, pressing seams together. Bake until light brown, about 10 minutes. Combine cream cheese, mayonnaise and dressing mix; spread over cooled, baked, crust. Sprinkle veggies on top. Cut into small squares or triangles.
Combine all ingredients and pour into 3-quart casserole. Bake at 350° for 1 hour. It should have a "set" consistency. May be prepared ahead and bake just before serving. Serves 10.
Remove 1 cup cake mix; set aside. To the rest of the cake mix, add 1 stick melted butter and 1 beaten egg. Mix with fork. Let set for 10 minutes and then press in bottom of 9 1/2 x 11 pan. Combine pumpkin, 1/2 cup brown sugar, 3/4 cup white sugar, cinnamon, milk and 3 beaten eggs. Mix together and spread over cake pan. Sprinkle with the following crumb mixture.
Beat softened cream cheese until fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla. Pour into graham cracker crust. Chill until firm, until 3 hours. Top with canned cherry pie filling.
Cook mixture of vinegar, sugar and cinnamon and add to rest of mixture. Cook until it thickens, keeping it stirred. Makes 7 pints. This is very good on chitterlings.
Drain spinach, reserving 2 Tbsp. liquid. Combine reserved liquid, sour cream, mayonnaise and soup mix. Stir in spinach and red pepper. Refrigerate several hours or overnight. Serve with vegetables, bread or crackers.
Beat eggs, add sugar, vanilla and milk. Pour in pie shell, sprinkle top with nutmeg. Bake in 450° oven for 30 minutes or 425° oven for 30 minutes.
Cut rhubarb into small pieces. Grate oranges, peeling and all. Cook down to preserves (until thick).
Sift flour and salt into mixing bowl. Mix milk, melted fat, and egg white; add to flour all at once. Beat until smooth. Add enough water to make a medium-thin batter. Separate onion rings and carefully dip in batter so each ring is covered. Drop a few at a time in 375° oil and fry until golden brown. Drain on absorbent paper. Sprinkle with salt. Serve hot.
Beat eggs. Add pumpkin, sweeteners, spices and salt. Add milk last. Pour into unbaked pie shell. Bake at 450° for 15 minutes, then at 325° for 45 minutes.
Combine all ingredients. Salt and pepper to taste. Simmer for 20 to 30 minutes.
Wrap each piece of chicken with dried beef slices. Secure with bacon slices and toothpicks. Bake at 350° for 1 hour. Cook noodles and/or rice according to package directions and place on each side of 9 x 13-inch baking dish. Cover with chicken. Pour soup over all. Bake, covered, 30 minutes at 350°.
Icing: Bring margarine, milk and cocoa to a boil 2 minutes. Remove from heat and add sugar to right spreading consistency. Add vanilla and nuts. Spread on hot cake. Cool and cut into squares.
In a medium size bowl, mix all of the ingredients. (Add spices and jalapeno peppers to season to taste.) This dip is best if allowed to chill.
Several hours or the day before serving, mix softened cream cheese, celery salt, onion salt, Worcestershire sauce, Tabasco sauce, parsley and sour cream. Stir in chicken, mushrooms and almonds, all finely chopped. Place in a dish that will mold the spread. Refrigerate until chilled. This allows all flavors to blend. Unmold spread and sprinkle with paprika. Serve with assorted crackers.
Let eggs, butter and cream stand at room temperature for 2 to 3 hours. Cook bacon until done; drain and cut up. Heat an ovenproof serving dish in a 300° oven.
Combine 20 graham crackers (make crumbs) with 1/3 cup melted butter. Cook marshmallows and milk until smooth, stirring constantly. Put aside to cool.
Tear or cut bread into small pieces; mix together well all ingredients. Bake at 350° for 45 minutes to 1 hour.
Mix the first 6 ingredients all together. Shape into long rolls and roll in the paprika and chili powder. Wrap roll in waxed paper. Place in a Baggie and refrigerate.
Boil yams in skins for 1 hour. Cool and peel. Place in mixing bowl with sugar, butter and milk. Mash well or put in blender for about 3 minutes. Add vanilla, egg, nutmeg and cinnamon. Mix well. Pour into uncooked pie shell and bake 45 minutes in preheated 350° oven.
In a skillet, saute garlic in butter; set aside. Separate biscuits, place half in an even layer in a greased 9 inch spring form pan. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. Place the pan on a baking sheet. Bake at 375 for 20-25 minutes or until golden brown. Remove from pan, serve warm. 8 servings.
Mix sugar, cocoa and flour. Add milk and cook until thick, stirring constantly. Add beaten egg yolks and softened butter. Cook one minute more. Add vanilla. Cool slightly and pour in baked pie shell. Beat egg whites with 3 tablespoons sugar. Brown at 350°.
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. "If too much is eaten, you will soon have a change of waist line."
Preheat oven to 425°. Prepare pastry. Mix the sugar and flour. Stir in cherries. Pour in crust. Sprinkle with almond extract and dot with margarine. Cover with top crust and cut slits. Seal and flute. Cover edge with 2 to 3-inch strips of aluminum. Remove foil last 15 minutes of baking. Bake 35 to 40 minutes.
Bake cake according to directions. Cool. Mix pudding with only half the recommended milk. Chill. Pour cherry filling over cake evenly. Mix Cool Whip and pudding together gently and spread over cake and cherries. Chill and serve.
Saute apples and onion in margarine until soft. Stir in remaining ingredients. Heat thoroughly.
Mix oatmeal, brown sugar, flour and coconut. Work in oleo. Spread half in 8 x 8-inch greased pan. Spread with cranberry sauce and lemon juice. Add remaining crumb mixture. Bake 40 minutes at 350°.
Cream sugar and Crisco. Add eggs, one at a time; beat well. Add flour, salt and cocoa; mix well. Add nuts, vanilla and coconut. Pour into a well-greased sheet pan. Bake for 40 minutes in a slow oven (300°). While cake is still hot, pour the marshmallows on top of it.
In mixing bowl, combine melted oleo, onion, salt, cheese, broccoli and beaten eggs; blend. Stir in muffin mix. Pour into a 13 x 9 x 2-inch baking pan. Bake at 400° for 20 to 25 minutes. Cut into serving size squares. Yields 18 servings.
Saute onion, celery and bell pepper. Season beef with salt and pepper. Add sauteed onion, celery and bell pepper. Beat eggs with a fork, briskly, and put in meat mixture. Add the Bull's-Eye barbecue sauce, Worcestershire sauce, bread crumbs and milk. Make 2 pones of meat loaf; dredge in flour. Place in greased loaf pan and bake 40 minutes in a 350° oven. Serves 8.
Heat oven to 400°. Combine all ingredients. Roll into balls. Roll each ball into 2 tablespoons sugar and 2 teaspoons cinnamon. Bake on ungreased cookie sheet for 10 to 12 minutes.
Put rice in bottom of pan with soup, soup mix and water. Put fryers on top. Cover and bake 2 1/2 hours at 275°.
Cut bacon into cubes. Finely chop onion. Fry bacon pieces with onion in bean pot. When browned, lightly add brown sugar and pork and beans to bacon and onion mix. Cook on low heat until beans are tender and brown sugar has melted. Serves 12 children and 2 adults.
Mix all ingredients together and add 1 pound of 1 of the following: Oreos, Reese's Pieces, Butterfinger chips or Heath bars. Mix together and freeze.
Preheat oven to 425°. Stir in ingredients in the order given. Bake 15 minutes at 425°. Reduce temperature to 350°; bake an additional 45 to 50 minutes or until done.
Place fillet in a greased dish after rubbing with butter. Sprinkle rest of stuff on, cornflakes last. Bake at 400° for 20 to 25 minutes.
Brown beef in oil in Dutch oven. Add water and seasonings. Cover; simmer 1 1/2 hours. Add vegetables; cover and simmer 20 minutes. Serve pan drippings with roast. Serves 6.
Mix all ingredients, except butter. Knead 10 to 15 times. Roll out 1-inch thick and cut into 1/2-inch wide sticks. Melt butter in baking dish. Place sticks in melted butter; turn over once to coat before baking. Bake at 450° for 15 to 20 minutes.
Preheat oven to 350°. Spray or grease one loaf pan. Mix bananas, eggs and honey; stir in sugar. Combine flour and baking soda in a separate bowl; stir into banana mixture. Add chopped nuts and stir well.
Clean and chop into bite sizes the broccoli and cauliflower. Cook and crumble crisp bacon.
Mix cake mix per instructions. Stir in peaches. Melt 1 block of butter. Pour on top. Bake 15 minutes or until cake mix is baked.
Mix sugar, vinegar, salt and celery salt together. Pour over the cucumbers, onions and peppers. No need to cook at all. Place in glass jars and keep in refrigerator.
Add sugar, vegetable oil and vanilla to beaten eggs. Beat mixture until thick and lemon colored. Stir in zucchini. Add rest of ingredients to nuts. Pour into 2 greased bread pans and bake at 350° for 1 hour.
Mix all ingredients together in casserole dish. Bake in 350° oven 1 hour. Stir once during baking.
Drain pineapple well. Toss pineapple with flour and sugar. Pour pineapple into greased casserole dish. Top with Cheddar cheese, then Velveeta cheese, then Ritz cracker crumbs and the melted butter. Bake at 350° for 30 minutes.
Blend sugar, cheese and eggs; mix well. Stir in peanut butter chips. Drop by teaspoon onto vanilla wafers placed in baking cups. Bake at 350° for 20 minutes or until set. Cool. Top with cherry pie filling.
In double boiler over simmering water, melt chocolate chips; set aside. In large bowl, beat butter and 1 cup sugar until creamy. Beat in eggs and chocolate. Mix dry ingredients in small bowl, then add gradually to butter mixture. Place remaining sugar in small bowl. Roll dough in 1-inch balls and roll in sugar. Place 2-inches apart on greased baking sheet. Bake at 350° for 12 to 14 minutes or until tops appear dry. Cool one minute, then transfer to rack. Store airtight. Makes 3 1/2 dozen.
Prepare jello and set aside. Mix soft cheese and Cool Whip. When jello is set, mix on low speed until fluffy. Fold in cream cheese and whipped cream. Fold in strawberry pie filling until smooth. Chill 3 hours in 9 x 13-inch dish or pan and serve.
Fry the meat in oil until done. Add the onions and cook until they are clear. Season with salt and pepper to taste. Add desired amount of water to make a broth. Heat thoroughly. Serve over rice.
Boil macaroni 10-12 minutes. Drain. Beat eggs and milk together. Add salt and pepper. Alternate layers of macaroni, egg mixture and cheese. Bake at 350 degrees 45 - 60 minutes. Makes 10 servings.
Heat chocolate with water in small saucepan over very low heat, stirring constantly until melted and mixture is smooth. Remove from heat; cool until lukewarm. Add cream cheese; beat until mixture is well blended. Gradually stir in sugar; add salt and vanilla. Let stand a few minutes until frosting is of the right consistency for spreading. Makes 1 cup or enough for tops of two 8 or 9-inch layers or tops of 20 cupcakes.
Brown ground beef in large skillet. Drain. Add both jars of sauce, mushrooms, minced onions and garlic salt. Simmer while you boil lasagne noodles with 1 teaspoon oil until al dente. Combine Ricotta, oregano and Parmesan cheese. Set aside. When noodles are done, spray bottom of 9 x 13-inch glass dish with Pam. Lay noodles to cover bottom. Layer Ricotta mixture, then meat sauce mixture and then Mozzarella. Add more noodles and repeat until all ingredients are gone. Bake at 350° for 45 minutes or cheese is lightly brown.
Prepare stuffing according to package directions (use both). Place dressing in buttered 9 x 13-inch pan. Add chicken (cut up) over stuffing. Place cheese strips on top. Mix broth and soup together. Pour over all. Cover and bake at 350° for 45 minutes. Remove cover last 5 minutes.
Place lettuce in bottom of salad bowl. Add layer of chopped celery, chopped green pepper and chopped green onion combined. Add layer of frozen peas. Spread mayonnaise mixed with sugar over the frozen peas like frosting. Layer with grated cheese. Cook bacon until crisp; then crumble over the cheese. Cover tightly and refrigerate for 24 hours. Do not toss.
Brown ground beef and onions. Add bacon, fried crisp, and broken in pieces, butter beans, brown sugar, tomato soup, salt and pepper. Mix well. Bake at 350° for 1 hour in 9 x 13-inch pan. Delicious!
Cook sugar, white syrup, water and salt until it almost spins a thin thread. Add raw peanuts. Add butter when it spins a thread. Cook until ready, then remove from heat. Add soda and blend. Pour on a butter slab or a couple of cookie sheets, turn over and spread as thin as possible.
Fry bacon until crisp and remove from pan. Brown onion in bacon fat, combine onion, bacon, wieners and beans in a bowl. Add molasses and spices. Pour into covered baking dish. Bake at 350° for 1 hour. Serves 4.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
Mix eggs, sour cream, chili peppers and onion. Mix dry ingredients. Combine the mixtures. Grease and heat skillet in 350° oven. Pour 1/2 mixture into skillet. Add shredded cheese. Add remaining mixture. Bake at 350° for 30 to 35 minutes.
Mix nonfat margarine, Egg Beaters and sugar together. Add bananas and sour cream, blend well. Then add flour gradually, baking soda and vanilla. Stir. Bake in a slightly greased loaf pan at 350° for 50 to 60 minutes.
Dissolve jello in hot water completely. Fold in sherbet right away. Fold in Cool Whip and orange sections. Now, it is ready to serve.
Let the cream cheese soften. Add Worcestershire sauce, onions and garlic. Mix together until creamy. Spread on platter and cover with chili sauce. Rinse crab meat and squeeze out all water (watch out for shells) and spread on top of cheese and sauce mixture. Sprinkle with parsley flakes.
Combine chicken broth, celery, onion, carrot, a dash of Mrs. Dash, uncooked rice and salt to taste. Cook slowly until rice is done and vegetables are tender. Add can of cream of chicken soup and can of chicken or turkey. Continue cooking for 30 minutes, adding water as necessary. Serves 4.
Mix flour, baking powder, soda and salt. Add nuts and mix well. Melt margarine in pan. Remove from heat; add sugar and mix well. Cool. Add eggs and vanilla. Add flour mixture, a small amount at a time, mixing well after each addition. Turn into greased 9 x 13-inch pan. Sprinkle chocolate chips over top. Bake at 350° for 30 minutes (approximately). Cool in pan.
Mix in separate bowl to dissolve the yeast, water, ginger and 1 tablespoon of sugar.
Place peas in a large saucepan without a lid and add the cold water. Bring to boiling point. Allow to simmer until the water cooks down and the peas are cooked to a soft, wet paste. (Be careful not to let them burn.) Add the 2 cans of soup; stir and allow to simmer for a few minutes. Season to taste, if necessary, after all ingredients are added. If the soup is thicker than you prefer, add a little water.
Cook onion in oleo until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup of shredded cheese. Heat about 1/2 inch oil in small skillet; quickly fry each tortilla in oil to soften (about 2 seconds on each side). Drain on paper towel. Spoon 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12 x 7-inch baking dish. Spoon remaining picante sauce over enchiladas; cover with remaining cheese. Bake at 350° about 15 minutes or until hot. Sprinkle with the green onion and serve with additional picante sauce.
Combine raw sausage and brown sugar. Add 2 cups flour and spices. Dissolve soda in hot coffee and add to mixture. Dredge raisins and nuts in flour. Add to batter, mixing well. Pour into Bundt pan and bake at 325° for 90 minutes or until cake tester comes out clean.
Preheat oven to 350°. Put pecans in large baking pan. Place stick of butter in middle of pan. Place in oven. Roast for 30 to 40 minutes. Stir at least twice. Drain nuts on paper towel. Add salt, turning nuts to make sure salt covers both sides. Let nuts cool and enjoy!
Combine chilies, eggs, milk, flour, salt and 1/2 cheese in 1 quart shallow pan. Sprinkle remainder of cheese on top. Bake at 325° for 1 hour or 1 1/2 hours. May add cooked bacon, ham, etc. Makes 8 servings.
Cook together hamburger, bacon and onion; drain. Combine all ingredients and bake 40 minutes in a 350° oven. Or you can put it in a crock-pot. I make and cook mine as I would chili.
Beat sugar and eggs together. Add oil and vanilla. Beat well. Add sifted dry ingredients and apples. Add the remainder of the ingredients and mix well. Pour into greased and floured loaf pans. Bake at 350° for 1 to 1 1/2 hours. Yield: 3 loaves.
Mix first two ingredients and then fold in the rest of the ingredients. Chill 4 to 6 hours.
Cook the noodles as directed on the box. Cook the turkey meat in a bowl in the microwave. Cover bowl with a piece of waxed paper and cook 5 minutes. Remove and stir. Return to the microwave and cook about 3 to 4 more minutes. Drain turkey meat in a colander. In a large bowl, pour in the spaghetti sauce. Add the turkey to the tomato sauce. In a medium bowl, blend together the Ricotta cheese, Egg Beaters and Parmesan cheese. Spray 2 casserole dishes with Pam spray (9-inch square size). This recipe makes two casseroles. You can serve one now and freeze one for a busy day when you don't have time to cook. Pour a little of the turkey-tomato sauce mixture in the bottom of each of the casserole dishes. Spread the Ricotta cheese mixture over this layer in each dish. Next place the noodles on top of the Ricotta cheese mixture. Sprinkle half of the cheese on top of each dish. Repeat layers with sauce, giant shells and end up with Mozzarella cheese sprinkled on top. Bake at 350° for 30 to 40 minutes. You can also cook this for 10 minutes in the microwave and place in oven about 5 minutes to brown. Yields 2 (9-inch) square casseroles. Serves 18 to 20.
Heat milk; add Crisco, sugar and salt. Dissolve well. Let cool to lukewarm temperature. Add yeast. Sift and add flour. Mix well. Form into ball in bowl; cover and let rise at least 1 hour or until double in size.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture; stir in morsels. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated 350° oven for 10 to 12 minutes or until edges are light golden brown. Let stand for 2 minutes; remove to racks to cool completely. Makes 40 cookies.
Put potatoes in 9 x 13-inch pan with onion. Melt Cheez Whiz, mushroom soup and sour cream in microwave. Pour over potatoes and bake at 350° for 30 to 45 minutes. Can be mixed up ahead for a hurry up bake.