HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in 2 1/2 cups boiling water. Add undrained pineapple and orange juice concentrate. Chill until partially set. Fold in oranges and pour into a 9 x 13-inch pan. Chil until firm. Beat pudding and milk until smooth; fold in Cool Whip. Spread over jello and chill.
Mix all ingredients well; divide batter into 2 greased pans. Bake at 350° for 1 hour.
Saute butter and onion in baking dish. Lay asparagus in butter. Pour mushroom soup over asparagus. Sprinkle cheese over mixture. Sprinkle cracker crumbs on top. Bake at 350° until bubbly, about 20 minutes.
Combine mayonnaise or cream cheese, nuts and raisins, cranberries or dates; set aside. Core each apple. Stuff cavity with mixture. Yields 2 servings.
Preheat oven to 400°. Beat together cream cheese and sugar until light and smooth. Beat in eggs, vanilla and cornstarch only until thoroughly mixed. Stir in sour cream until well blended. Pour into crust which has been pressed into 9-inch springform pan and prebaked for 8 minutes. Bake cheesecake 45 minutes. Allow to cool in oven with door propped slightly open for 3 hours. Chill.
Preheat oven to 350°. Prepare Bundt pan by wiping inside with shortening and dusting with flour. Sprinkle 1/2 cup chopped pecans in bottom of pan. Mix remaining ingredients together and pour into prepared Bundt pan. Bake about 1 hour until toothpick comes out clean. When cake comes out of oven, poke lots of holes in hot cake with toothpick. Do not remove cake from pan yet.
Mix all except crackers. Mix well. Let stand several hours. Stir often. Store in an airtight container. Can be frozen. For a large crowd, double.
Place the sugar, milk, butter and cocoa in a saucepan. Stir them over quick heat until the sugars dissolved. Permit the syrup to boil. Cook it slowly without stirring for 6 minutes. Stir in the vanilla and peanuts slowly. Drop the candy by the spoonful onto waxed paper.
Dissolve yeast in 1 cup of the quart of warm water. Add all the other ingredients and enough flour to work dough easy; let rise. Work down good each time you take off rolls. Keep extra batter in refrigerator. Roll out like biscuits, about 1/2 inch thick. Cut with biscuit cutter, place in greased 9 x 13-inch cake pan. Brush tops with melted butter; let rise. Bake in 400° oven until light brown.
Blend flour, salt and Crisco thoroughly with pastry blender. Add liquid and mix with fork. Toss 1/2 of dough on well-floured pastry cloth. Roll lightly outward from center until right size of pie tin. Dough should not stick either to pastry cloth or rolling pin. Use sufficient flour to prevent this.
Mix all ingredients together and bake in casserole dish (2-quart size). Bake 30 to 45 minutes at 350°.
Mix the cream cheese, crabmeat and onions. Place 1/2 teaspoon of mixture in center of wrapper. Wet the inside lip of wrapper with a wet finger (having a bowl of water nearby helps). Fold diagonally and seal with fingers by pressing together. Cook in hot oil until edges are golden (10 to 15 seconds). Serve with sweet and sour sauce or hot Chinese mustard.
Drain crab and break apart. Combine Bisquick, cheese, green onions and crabmeat. (Several baby shrimp added here adds a nice touch.)
Dab a 9 1/2 x 11-inch glass dish generously with 1/4 cup of margarine. In separate bowl, mix soups, water and onions together. Pour half the soup mixture into greased glass dish. Top with chicken. Salt and pepper lightly. Top with remaining soup mixture. Cover and bake for 1 to 1 1/2 hours at 350°. Makes 8 servings.
Make your dough or have store bought. Roll it out into pancake shape. Put it in pan or skillet until crispy. Have your hamburger cooked and mixed with beans. Put it over your fry bread with your chopped tomatoes, lettuce, cheese and sauce.
Whip with electric mixer. Hollow and fill a round sourdough bread. Bake at 350° for 3 minutes.
Cook and drain shells, set aside. Make sure spinach is thawed and drained very well. Mix green onions, spinach, ricotta cheese, sour cream and 8 oz. of grated cheese, salt & pepper to taste, together in a large mixing bowl. Take each shell and stuff with spinach mixture. Place in bottom of 13x9 baking dish. Each pan holds about 15 shells. Add ground beef to marinara sauce. Usually 2 jars are needed, spread evenly over top of shells. Sprinkle top with the other 8 oz. bag of grated cheese. Bake for about 30 mins. at 350 degrees. Remove and let cool about 5-10 mins. before serving. Makes two 13x9 in. baking pans. Great for large family gathering.
Heat oven to 350°. Prepare brownie mix as directed on package except-bake 20 min. Beat vanilla, egg, milk and softened cream cheese in large bowl until smooth. Pour over baked brownie layer. Bake until topping is set, 25 min. Cool 2 hours; spread with pie filling. Store in refrigerator.
Trim mushrooms stems level with the caps. Finely chop the stems and thinly slice caps. In a large saucepan, melt butter. Add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour. Add broth, salt and pepper. Cook, stirring constantly, until mixture boils. Reduce heat. Add rice; cover and simmer for 15 to 20 minutes or until the rice is tender. Yields 4 servings.
Cook sugar and milk to 258° (soft ball stage). Immediately add dates from which the seeds have been removed. Beat until the dates are dissolved. When stiff, add nuts and place in a cold wet towel. Make a roll. Put in refrigerator until chilled. Slice as desired.
Trim leaves and stem from base of medium head of cauliflower. Wash, cook whole head in boiling salted water for 12 to 15 minutes. Drain and place in ungreased shallow pan. In shallow bowl, combine salad dressing and mustard; spread over cauliflower. Top with cheese. Bake at 375° for 10 minutes or until cheese bubbles and melts.
Place cinnamon and vanilla in coffeepot. Brew coffee according to coffeepot manufacturer, using the cold water. Discard grounds. Whip the cream, adding brown sugar to taste until stiff. Pour coffee into cup; top with whipped cream.
Beat the cream cheese, sugar and eggs until soft and fluffy. Place one vanilla wafer cookie in each greased cupcake pan (or paper lined cupcake pan), flat side of cookie on the bottom. Place 2 tablespoons of mixture on top of each cookie. Bake at 350° for 15 minutes. Don't let them overbake! Cool before they are removed from pan. Top with small amount of canned pie filling. Store in refrigerator.
Combine first 3 ingredients with 1 cup boiling water. Stir until marshmallows melt. Refrigerate until partially congealed. Blend in whipped cream, pineapple cream cheese and pecans. Chill until set.
Mix together by hand cake mix, butter and 1 egg until soft dough forms. Press into the bottom of a 9 x 13-inch cake pan. Mix cream cheese and eggs with beater until smooth. Add sugar, a little at a time until mixture is creamy. Pour over first mixture in pan. Bake at 350° until brown all over (approximately 40 to 45 minutes). Cool and cut into squares. Better if refrigerated overnight.
Mix together jello and pineapple. Heat until hot, but do not boil. Set aside to cool. Add the cottage cheese. Before serving, add the Cool Whip. Chill until ready to serve.
Melt butter in frying pan. Brown chops lightly on both sides. Put in ovenproof dish; set aside. Using same butter in frying pan, saute mushrooms, onion and egg together with salt and pepper. Spoon equal amounts on top of each chop. Bake in preheated 350° oven, uncovered, for 30 minutes. Sprinkle cheese on top and bake for another 10 minutes, or until cheese has melted. (This recipe also works with pork chops.)
Layer rice, chili beans, cheese, browned hamburger meat and taco mix. Bake at 350° for 30 to 35 minutes. Top with Doritos, diced tomatoes and lettuce after baking. Makes a 9 x 13-inch pan very full.
Soften yeast in lukewarm water with 1 teaspoon sugar. Scald milk; stir in 1/3 cup sugar and salt. Cool until lukewarm. (Pour milk into mixing bowl and it will cool faster.) Put butter in warm milk pan to melt. When cool, combine milk mixture and yeast mixture; combine beaten eggs. Add about 4 cups of the flour and beat well until smooth. Add butter and beat smooth. Beat in enough flour to make smooth elastic, but not too stiff, dough. Place in a lightly greased bowl; turn dough over.
Cook noodles according to package directions; drain. Heat oven to 350°. Grease 9 x 13 glass baking dish. In medium saucepan, combine pizza sauce and tomatoes; cook until heated through. In medium bowl, combine Ricotta and Italian seasoning.
Drain cherries and measure liquid. Add water, if necessary, to make 1 cup liquid. Heat liquid and add to gelatin in a medium-sized bowl. When gelatin is dissolved, add Coca-Cola and juice drained from crushed pineapple. Chill until consistency of egg whites. Add halved cherries, pineapple and pecans. Pour into dish to congeal.
Melt margarine in pot and add rest of ingredients. Mix well. Pour into a greased and floured pan. Bake at 350° for 30 minutes.
Mix soup, sour cream and 1/2 stick of margarine. Add one package of cheese. Spread over potatoes in 9 x 13 pan. Add remaining cheese and margarine on top. Bake one hour at 350 degrees.
Mix and bake two 8 or 9-inch layers from white cake mix, using directions on box. Put cake layers in clean cake pans. Put a bunch of holes in cake with a pencil (eraser end). Mix together Jell-O and water; pour evenly over cake. You may use different flavors for each layer. Put in refrigerator. Cool until firm. Frost with Cool Whip and serve.
Combine cocoa powder, oil and bananas in food processor or blender. Puree until smooth. Combine sugar, eggs, flour and pureed cocoa mixture in a mixing bowl and beat until blended. Stir in nuts. Pour batter into lightly greased 9 x 13-inch baking pan. Bake at 350° for 15 to 20 minutes. Cool and cut into squares. Makes 24 brownies.
Heat oven to 350°. Slice onions and bell peppers. Mince garlic. Drain tomatoes. Cook beef in large frying pan until no longer pink. Remove with slotted spoon. Add onions, bell peppers, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 15 minutes. Remove with slotted spoon and return meat to the pan. Drain tomatoes and add with vinegar, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up tomatoes. Simmer 10 minutes. Slice jalapenos and grate cheeses. Line bottom and sides of 2-quart baking dish with 4 tortillas. Put half the meat and top with half the onion mixture. Cover with 2 tortillas. Repeat layering. Top with cheeses and sprinkle with jalapeno peppers. Cover loosely with foil. Bake 20 minutes. Uncover and bake 10 minutes.
Melt butter in warm milk. Add egg yolks. Pour flour and salt over warm milk and mix well. Cover and let dough rest for 10 minutes or more. Knead for 2 minutes. Let rest again. Roll and fill with your favorite fillings. (Can also be used for homemade noodles.) Drop in boiling water. Cook for 5 to 7 minutes.
Cook onion in butter until tender. Add cheese and soup. Stir until melted. Place broccoli in casserole dish; pour in soup mixture. Bake in 350° oven for 30 minutes and serve.
After grinding cereal, add honey and peanut butter. Blend. Add milk until mixture can be rolled into balls. Refrigerate in a covered container.
Blend milk, ketchup and mustard thoroughly. Mix all ingredients together with hands. Form into loaf and bake at 350° for 1 1/2 hours. Drain fat before serving.
Preheat oven to 350°. Grease & flour two 9 inch round cake pans. Cream the butter, then slowly add the 2 cups sugar, beating until thoroughly blended. Add the eggs, beating thoroughly, then mix in the vanilla. Combine the flour, 1 tsp of the baking soda and the salt and mix in a separate small dish. Add to the creamed mixture along with the buttermilk and beat until the batter is smooth.
Crumble crackers and put raisins, pecans and cherries in crackers; melt margarine and marshmallows. Pour mixture over crackers; mix well. Mold as desired. Wrap in foil and refrigerate.
Combine ingredients and pour over 2 to 3 pounds of chicken. Cover and bake at 300° for 2 1/2 hours.
Preheat oven to 425°. In a 1-quart saucepan, melt butter on a simmer setting, stirring frequently. Remove from heat. Gradually add flour, then milk, stirring as you add. Cook on a simmer setting, stirring frequently until sauce thickens. Remove from heat. Add cheese and stir until melted.
Combine yeast and warm water. Stir and set aside. Combine milk, butter, 2 tablespoons sugar, salt and stir to melt butter. Cool to lukewarm. Stir in yeast mixture. Add flour gradually to form a stiff dough. Knead to smooth. Put in greased bowl, cover and raise 1 hour. Combine 3/4 cup sugar, cinnamon and brown sugar with chopped nuts. Pinch off pieces of risen dough. Roll into strips in palms of hands, dip the strips into the butter, then into the cinnamon-sugar mixture. Wind into flat coil on a greased pizza pan. Let raise 45 to 60 minutes. Bake at 350° for 25 to 30 minutes. Cool and drizzle with a powdered sugar glaze.
Wash rutabaga, peel and cut up in small pieces. Boil in small amount of water until tender. Put in blender all remaining ingredients. Blend and then gradually add cooked rutabaga. Blend until smooth.
Melt chocolate with shortening over hot water. Add sucaryl, then beaten eggs. Beat well, adding sugar gradually. Mix and sift flour, baking powder and salt. Stir into chocolate mixture. Stir in walnuts and vanilla. Pour into greased and floured 8 x 8 1/2-inch pan. Bake at 350° for 35 to 40 minutes. Makes 36 squares.
Beat eggs. Add sugar and blend well. Add Karo, melted butter and coconut. Pour into unbaked pie shell and cook at 350° until brown and firm. No meringue is needed.
Place butter and oil in saute pan on medium-high heat. Lightly coat both sides of chops with flour, shaking off excess. Place in saute pan; careful not to overlap, along with sage leaves. Cook chops to rich brown each side (about 2 minutes per side). Add salt, pepper and tomatoes. Cover and simmer slowly with lid slightly ajar for about 1 hour or until chops are tender. Turn chops occasionally while cooking. Place chops on serving platter. Reduce pan drippings to slightly thickened consistency by heat. Tip and spoon off fat. Pour remaining drippings over chops. Serve with small whole potatoes and carrots.
Combine potatoes, salt, pepper and onions in a 2 quart casserole dish. Mix beef, milk, cracker crumbs and ketchup pour evenly over potatoes and bake in 350 degree oven for 1 hour.
Prepare cream sauce with butter and flour; slowly add milk, salt and cheese. Saute celery, onion and carrots in butter. Cook until crunchy, but not soft. Add chicken broth. Combine with cream sauce. Cook until well blended. Can be frozen.
Mix in order given. Place in 2 greased loaf pans or muffin pans. Bake 40 to 50 minutes at 350°.
Saute mushrooms, green peppers and onion in oil and butter; remove this after 10 to 15 minutes. Use meat tenderizer to pound meat. Dust the chicken in flour and add to juices in pan; brown these. After browning, reduce flame to simmer or a bit higher and add Marsala cooking wine frequently as it evaporates (you should use 3/4 to 1 bottle). Add mushrooms, green peppers and onions after 15 minutes. Cook on simmer for 30 to 45 minutes.
Cook first 3 items to soft ball stage. Remove from heat and stir in last three ingredients. Set to cool several minutes, then beat with spoon unti it begins to smartly thicken, then put mixture out onto a greased plate.
Grind cranberries and oranges together. Add sugar and let stand while preparing gelatin mixture. Mix gelatin with orange juice and set aside. Dissolve cherry jello in hot water and add orange juice/gelatin mixture. Add lemon juice and stir well. Pour over cranberry/orange mixture. Mix thoroughly; add nuts and mix again. Pour into oiled mold and chill until firm. Make at least one day ahead.
Combine macaroni, shrimp and French dressing. Toss and chill.
Sift flour in a bowl. Add sugar. In a pan, melt 2 sticks butter, water and cocoa; heat to boiling. Pour over flour. Beating on low speed, add eggs and buttermilk with soda in it. Add vanilla. Bake on greased cookie sheet lined with wax paper. Bake at 325° for 30 minutes. Frost while hot.
In medium mixing bowl, combine all ingredients, except chicken; stir until thoroughly combined. Add chicken; turn to coat with mayonnaise mixture. Cover with plastic wrap; refrigerate overnight or at least 4 hours. Arrange chicken on broiling rack, being sure to coat chicken well with mayonnaise mixture. Broil for 10 minutes per side and serve.
Drain and rinse sauerkraut in a colander; drain well. Cut finely the celery, onions, green peppers and pimentos. Mix all together. Add sugar and white vinegar. Refrigerate overnight before serving.
Melt butter in baking dish. Pour other ingredients, mixed all together, into cooled pan of butter. Pour fruit over batter. Bake at 350° for 30 minutes.
Mix all ingredients in skillet with meat; heat through. Place in baking dish. Put cheese on top of mixture; top with Fritos. Bake at 350° until cheese has melted.
Mix together and spoon over chicken (or dip chicken in mixture and place in baking dish). Bake at 375° for 45 minutes. Serves 4 to 6.
Mix all together. Bake in a 400° oven for about 20 minutes, until golden brown. You may add to this blueberries, raspberries or apples, or choose one of these: 1 teaspoon grated citrus peel, 1 teaspoon vanilla, 1 teaspoon grated cheese or 1 teaspoon ground spice.
Tear up bread and put in casserole or baking dish. Brown sausage and drain. Put over bread. Sprinkle cheese over it. Beat eggs, milk, mustard, salt and pepper together. Pour over other mixture. Bake in preheated oven at 350° for 40 minutes. Cheese will rise to top during baking. Best to let stand 10 minutes before serving. Makes 6 to 8 servings.
Stir dry ingredients together. Cut margarine into dry ingredients with a pastry blender until it resembles fine crumbs. Combine orange juice and beaten egg. Stir into dry ingredients. Stir grated orange rind, nuts and berries into mixture. Grease a 1 pound coffee can or loaf pan. Pour into pan. Bake for 1 hour at 350°. (Doubled recipe makes 3 (1 pound) coffee cans.
Combine all ingredients and mix well. Makes a little better than a 1/2 quart; keep chilled.
Prepare fruit; place in baking dish. Beat egg, sugar and cornstarch; mix thoroughly. Add milk and vanilla; pour over fruit. Make batter of 1/2 cup flour, 1/2 cup sugar and 1/2 stick softened margarine. Sprinkle over cobbler. Bake at 375° until brown on top.
Mix in small saucepan. Heat over low heat until cheese melts and ingredients are mixed well. Refrigerate overnight. Serve with crackers.
Cream margarine and sugar. Add eggs, one at a time. Mix flour in at low speed first. Fold in blueberries. Bake at 350° in a tube or Bundt pan for 1 hour. Put a light dusting of 10x sugar on top of cake after baking.
Add the cream to the potatoes, being careful not to use too much; add the sugar, salt, beaten egg and coconut. Let stand until cool.
Brown meat with onion and drain. Add spaghetti sauce and tomato sauce. Heat to bubbling. Pour into 2-quart casserole. Cool slightly. Spread sour cream over meat mixture. Sprinkle Mozzarella cheese over sour cream.
Mix all ingredients. Put into 2 greased bread pans and top with mixture of 1 tablespoon soft oleo and 1/2 cup white sugar. Bake at 325° for 1 hour.
Mix first 5 ingredients together and place into a greased casserole dish. Top with buttered crumbs. Bake at 350° for 30 minutes.
Brown beef and sausage. Put through a grinder until fine. Brown onion separately and add together. Add the tomatoes and baking soda. Cook with water for about 40 minutes. Add spices for the last 15 minutes of the 40 minutes and adding the beans for the last 5 minutes of the 15 minutes. Skim off any grease that forms from the meats. Serve hot. Can be cooked ahead and reheated easily.
Peel and slice potatoes. Boil until tender. Drain and place in electric mixer bowl with stick of butter. Beat at high speed until smooth. Add eggs and sugar. Beat until ingredients have the consistency of cake batter. Season with flavoring and spices. Pour into unbaked pie shell and bake at 350° for 40 to 50 minutes or until toothpick inserted in center comes out clean.
*To make use 1 tablespoon vinegar and enough milk to equal 1 cup.
Mix together cake mix, 1 egg and margarine. Press into greased pan. Mix together 2 eggs, cream cheese and sugar. Pour over first mixture. Bake at 325° for 45 minutes. Cool completely before cutting.
Mix sugar, margarine, syrup and salt. Boil for 5 minutes. Remove from heat and add soda; stir. Pour caramel over popped corn. Spread on baking sheet. Bake at 200° for 1 hour. Stir every 15 minutes. Remove from oven. Cool and store.
Slice green tomatoes and lay on a plate; smear each slice with a layer of honey, then cover each slice well with flour. Lay these slices with covered side down in a well oiled pan. Treat other side same as first. Fry slowly until well browned, then turn over and brown other side. May require a bit of oil on top before turning.
Beat peanut butter and butter with a fork until light. Mix flour, sugar, baking powder, salt. Add peanut butter mixture and mix until coarse crumbs.
Mix all ingredients together. Just before serving, add 1 quart ginger ale and 1/2 gallon orange sherbet.
Though pie fillings typically bake in an unbaked shell, it's best to partially bake the pastry before adding most milk-based custard fillings. If these are poured in an unbaked crust, you may end up with soggy pastry.
Toss chicken pieces in egg. Sprinkle with cornstarch and toss to coat. In wok, brown chicken in oil, remove and set aside. Add enough water to pineapple liquid for 1 cup liquid. Stir in vinegar, sugar, chicken base and green pepper. Heat to boiling. Reduce heat and simmer for 2 minutes. Blend water and cornstarch; stir in wok. Heat until thick. Add chicken, pineapple and carrots. Serve over hot rice.
Combine sugar, vinegar, mustard seed and celery seed in saucepan. Bring to a boil; be sure the sugar melts. Set aside for 30 minutes or longer. Pour pickles from jars into a strainer; drain juice and rinse well. Slice into 1/4-inch slices and rinse 2 or 3 more times. Drain and pack pickle slices into jars. Reheat the syrup and pour over pickles. Refrigerate 12 hours before eating!
Cut steak into serving sizes. Place in slow cooker. Add soup mix, water and soup. Cook on low for 6 to 8 hours.
Remove casings from sausage. Crumble meat. Melt butter in deep, heavy frying pan. Add sausage and onion and cook SLOWLY until meat is lightly browned. Stir in garlic, tomatoes, tomato sauce and wine. Increase heat to medium and boil. Cover. Reduce heat and simmer for 15 minutes. Mix in peas and cream and cook until thickened. Spoon over cooked pasta. Mix lightly. Top with grated Parmesan cheese.
Cream the sugar and butter until fluffy. Add eggs and mix. Add cornmeal, baking powder and Bisquick with milk. Bake until toothpick tester comes out clean.
Put beef and water in frying pan. Cover and cook slowly for 2 minutes. Add onion and pepper and cook 3 minutes more. Pour off drippings. Blend in flour, beans, tomatoes and salt. Put in 2-quart baking dish. Cover and bake for 20 minutes, then remove cover and bake 20 minutes more at 350°.
Cook yellow rice as directed; cut onion and bell pepper into small pieces. In a fryer, brown beef; drain. In a large dish, mix yellow rice, beef, onion and bell pepper; put into a glass dish and top with several pieces of cheese to cover the top. Put into oven for 15 minutes at 350°.
Melt butter. Stir in brown sugar and corn syrup. Bring to boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in soda and vanilla. Pour over top of corn. Mix well. Turn on cookie sheet, pressing down. Bake at 250° for 30 to 45 minutes, turning after 15 minutes. Remove and cool. Break up and store in tightly covered container.
In a medium saucepan over medium heat, combine margarine, onions and bell peppers. Saute until tender and add cream cheese, mushroom soup and chicken soup. Cook over low heat until well blended and saucy. Add pimento, mushrooms, chicken and wine. Blend well. This may be frozen. Serves 8 to 10.
Heat milk and sugar to boiling point. Beat eggs until foamy; add nutmeg and beat for 12 minutes. Add hot milk to egg mixture. Put in a 9-inch unbaked pie shell and bake at 350° until set.