HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 9 x 13-inch pan with Pam. Layer chopped pecans and coconut in pan. Mix cake mix as package directs. Pour over pecans and coconut. Mix cream cheese, powdered sugar and melted oleo. Pour over cake. Bake 45 to 55 minutes at 350°. Do not overcook, may not look done.
Dissolve yeast in water in large mixer bowl. Add buttermilk, eggs, 2 1/2 cups flour, margarine, sugar, baking powder and salt. Blend on low speed for 30 seconds, scraping sides of bowl. Beat for 2 minutes on medium speed. Stir in remaining flour. Knead for 5 minutes or about 200 turns on lightly floured board. Shape as desired. Let rise in warm place until doubled, about 1 hour. (Dough is ready to bake if slight dent remains when touched.) Bake at 350°.
Combine bread crumbs and Parmesan cheese. Take skin off chicken and rinse meat. Roll chicken in bread crumb mixture. Arrange in 2-quart shallow baking dish already prepared with melted margarine or nonstick spray. Bake for 20 minutes, then turn chicken and bake 20 minutes.
Cut fruit and gumdrops in small pieces. Dredge in flour and coconut. Add nuts and condensed milk. Mix well and place in 9 x 5-inch bread pan with waxed paper lining in bottom. Bake at 250° about 1 hour or until lightly browned.
Peel potatoes and dice. Boil in salt water until tender, not mushy. Cool and add celery, onion, eggs, pickle and tomatoes. Mix in mayonnaise. Let set for 2 or 3 hours for best flavor.
Preheat oven to 350°. In a bowl combine all ingredients and mix well. Pour into pie shell. Bake 30 minutes.
In skillet, brown sausage; drain. Add celery and cook lightly. Add tomato sauce. Simmer 5 minutes. In 1 1/2-quart baking dish, layer half the macaroni, half the meat and half the cheese. Repeat layers. Bake at 350° for 35 minutes. Serves 4.
Bring water to a boil. Add cinnamon, cloves and ginger. Simmer, covered, for 10 minutes. Add tea and steep for a few minutes. Add milk. Bring to boil again. Remove from heat. Strain into tea pot. Serve with a sprinkle of cardamom and a bit of honey.
Sift first 5 ingredients. Combine oil, sugar and eggs. Mix. Add dry ingredients. Mix until blended. Stir in squash, vanilla and nuts. Bake at 350° for 1 hour or until done.
In small bowl, combine the pie filling and rum. Serve warm or cold over ice cream, fruit or cake. Makes about 2 1/2 cups.
Boil macaroni in salted water until tender, about 10 to 15 minutes. Drain and run cold water over macaroni, draining thoroughly. Mix mayonnaise and sugar, then mix all ingredients including cooled macaroni and refrigerate 4 to 6 hours. Serves 8.
Cook first 4 ingredients in 1 quart of water until tender. Mash. Add remaining ingredients. Mix well and pour entire mixture into crock-pot. Simmer for an hour or two. Sure good!
Add butter, seasonings and eggs to hot riced potatoes. Mix together and mound in baking dish. Cover with cheese and crumbs. Bake at 400° for 10 minutes or until crumbs are brown.
Heat oil in skillet; add onions and ground beef. Cook until golden brown. Drain. In separate bowl, add remaining ingredients. Pour into a 2-quart casserole dish (sprayed with Pam). Bake at 400° for 30 minutes. This can be made the day before and baked when ready.
Mix oil and sugar; beat well. Add eggs. Sift flour, cinnamon, soda and baking powder together 2 to 3 times. Add nuts. Add flour mixture to sugar mixture. Add carrots, a small amount at a time. Bake for 30 minutes in layers at 350°.
Pour dressing over halved turkey breast; refrigerate and marinate overnight. Remove meat from marinade and use toothpicks to pin 2 strips of bacon to each side of each half. Grill over charcoal, turning frequently, long enough to cook thoroughly but not long enough to dry out the meat.
In a large pan, bring milk, rice, butter and salt to a boil, stirring with a fork. Put lid on and turn on low until rice is done (about 30 minutes). In a small bowl, beat egg, sugar, cinnamon and vanilla together. Stir in with rice until thick and creamy like pudding. Let cool 30 minutes. Pour into casserole. Cover to stay creamy. Chill. Sprinkle with cinnamon when served.
Mix sugar, eggs, margarine and oil. Add flour, bananas and nuts. Pour into greased and floured loaf pans and bake at 350° for 45 minutes to 1 hour.
1. Spray 13 x 9 pan with Pam. Tear tortillas up and line bottom. Layer chopped chicken over tortillas. Mix tomatoes, chilies, onion, green pepper, and salt (Cut up tomatoes). 2. Pour tomato mixture over chicken. Layer cheese over it. Mix soups together and warm in microwave. Spread soups over cheese. 3. Bake at 350° for 15-20 minutes, uncovered.
Bring to a boil. Reduce heat. Simmer for 1 hour. Add salt and pepper to taste. Freezes well.
Heat oven to 350°. Grease (not oil) and lightly flour bottom of an 8 or 9-inch square pan. In a large saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Blend in sugar. Beat in eggs, one at a time. Stir in remaining ingredients. Spread in prepared pan. Bake at 350° for 25 to 30 minutes or until set in center. Cool; cut into bars. Makes 24 bars.
Whisk together pudding mix and milk for 2 minutes. Cover and chill 5 minutes. Stir together cream cheese and topping, blending well. Place 1 cup cookies on bottom of an 8-cup bowl. Spread 1/2 of cream cheese mixture over cookies; sprinkle with 1/2 of the pecans. Spread pudding evenly over top. Spread remaining cream cheese over pudding. Sprinkle with remaining cookies and pecans. Chill until ready to serve.
Bring first 4 ingredients to a boil; cool to warm. Add next 3 ingredients. Mix well and knead. Place in a well-greased bowl. Cover with aluminum foil. Keep in refrigerator and take out as needed. Roll into balls, about the size of a walnut, put in well-greased muffin pan and let rise. Bake in oven at 350° to 400° until brown. Makes 2 1/2 dozen.
Combine all ingredients and mix well. Drop batter into hot oil by teaspoon. Doughnuts will turn over by themselves and will be done in about 1 minute.
Saute onion in margarine. Add raw rice, then add beef consomme and slivered almonds. Bake in covered casserole dish for 1 hour at 350°. Tasty, but simple.
Let the cream cheese come to room temperature. Add remaining ingredients except beef. Shape into a ball. Roll into the chopped beef. Refrigerate about 2 hours.
Sift together sugar, flour, cocoa and salt. Gradually add milk. Beat until well blended. Cook over medium heat, stir constantly until mixture boils and thickens. Cook 1 minute. Remove from heat. Add butter and vanilla. Serve over hot buttered biscuits.
Slice potatoes and onion in a 2-quart casserole dish. Pour soup over top. Season with salt and pepper. Top with ground beef. Cover and cook. Bake at 350° for 1 hour and 15 minutes.
Mix in a medium bowl with electric mixer on medium speed; beat cheese with margarine and vanilla until creamy. Add confectioners sugar; beat until light and fluffy. Sprinkle with nuts.
Place roast in glass pan. Rub in salt, pepper and any seasonings you prefer. Place, uncovered, in 375° preheated oven for 1 hour. (Do this mid-afternoon.) After 1 hour, turn off oven but do not open oven door.
Mix all ingredients. Preheat oven to 350°. Grease deep pie dish and pour in mixture. Sprinkle coconut on top. Bake 45 minutes.
Mix sugar and syrup and bring to boil. Add peanut butter and stir well. Add cornflakes, press in pan and cut.
Combine ham, bread crumbs, egg, milk, salt, pepper and mustard. Roll into small balls. Place in pan. Mix brown sugar, mustard, vinegar, pineapple and juice. Pour over balls in pan. Bake 350° for 1 hour. Serve over rice. Good to use up leftover ham.
Cream the butter, sugar and cream cheese. Add 1 egg at a time. Fold in flour. Add vanilla. Beat. Bake at 300° to 325° in a greased and floured pan for 1 1/2 hours, or until done.
Grind together first four ingredients; add mayonnaise. Chill. Spread on snack rye. Bake at 350° for 5 to 10 minutes.
Heat pan with oil. Add garlic, celery and onion. After draining shrimp, mix shrimp with green onions, oyster sauce, sugar and garlic salt. Add to pan and stir-fry fast. Add eggs. Cook until well done.
Steam or boil halved or quartered potatoes, carrots and onions until tender, about 1 hour. While vegetables are cooking, heat 1 1/4 cups milk in a large nonstick skillet. Add Gifford's Basic Spice and lemon juice, if desired. Add cabbage; cover and simmer about 3 minutes. Whisk flour into remaining 1/4 cup milk until it is smooth. Season. Add to cooked cabbage. Boil and stir until mixture is thickened. Cover and simmer 2 to 3 more minutes. Drain potatoes, carrots and onions. Combine with cooked cabbage. Serve hot. Serves 6.
Put a layer of apples, then sugar, lemon and crumbs. Add 1 cup of water before you put into the oven. Bake at 375° for 40 to 60 minutes. Cover the dish for the first 20 minutes.
Mix beef, bread crumbs, onion, egg and parsley. Shape into 24 meatballs. In skillet, brown meatballs. Pour off drippings. Stir in soup and water. Cover. Cook over low heat 20 minutes. Stir often. Serve with rice, noodles or as a main dish with vegetables.
Cook lasagne noodles in boiling water according to package directions. Drain. Rinse under cold water; drain. Cook beef and onions in large skillet until beef is brown. Drain. Mix beef mixture with cheese, eggs, bread and seasonings. Spread about 1/4 cup meat mixture over one noodle. Roll up jelly roll fashion. Repeat for all noodles. Mix tomato sauce and garlic. Put half of sauce mixture over bottom of 9 x 13-inch baking dish. Put roll-ups on top of sauce. Pour remaining sauce over rolls. (Refrigerate, covered, if made ahead.) Sprinkle with cheese. Bake at 350° for 30 minutes or until warmed through.
Boil potatoes	only until fork-tender. Peel and grate roughly on large	side of hand	grater. Place in buttered casserole.	Combine other	ingredients in a saucepan and heat just enough to melt cheese while stirring. Pour mixture over potatoes. Dot with butter and sprinkle with paprika. Refrigerate 24 hours.	Bake uncovered one hour at 350°. Makes 8 to 10 servings.
Layer the ingredients in a 2-quart casserole, mixing the mayonnaise and Thousand Island dressing together first. Bake in a 350° oven until heated through. (I rinse the sauerkraut so it isn't quite as strong, optional.)
Melt chocolate chips, 3 tbsp. water, 1 tbsp. sugar in a pan. Gradually stir in 4 egg yolks (well beaten). Beat gradually and let cool. Beat 4 egg whites until stiff. Add to the mixture. Fold in one package of Dream Whip (whipped). Cut cake into bite size pieces. Grease 8 x 12 pan. Layer cake pieces, then chocolate mixture.....end with chocolate. Chill.
Soak rice in large pot with water to cover. Set aside. Wash chicken pieces, pat dry with paper towels and place in large mixing bowl. Put the garlic, peppercorns, oregano and paprika in a mortar and pound until crushed. Rub this seasoning thoroughly into the chicken pieces, including liver, gizzard and neck. Mix olive oil and vinegar. Pour over chicken. Cover bowl and set aside for chicken pieces to absorb flavors.
Stir bananas and lemon juice together. Then mix with remaining ingredients. Pour into molds and freeze. Yield: 12 servings.
Mix all ingredients until forms a ball. Divide dough into 48 balls and place on ungreased cookie sheet. Flatten with fork dipped in sugar. Bake 8 to 10 minutes or until golden and puffy.
Mix well and bake in a 9 x 13-inch pan in a 350° oven for 35 to 40 minutes. Remove from oven and while hot, frost with the following frosting.
Mix sugar, vinegar, salt and celery seed together and heat to dissolve the sugar. Place cucumbers, onions and peppers in large container. Pour heated mixture over them. Refrigerate 5 days; stir once a day. Freeze in jars or flat layers.
Use a glass bowl and wooden spoon. Do not use metal. Dissolve yeast in 1 cup warm water. Stir in the rest of the water, flour and sugar.
Mix cream cheese, 1 tablespoon half and half and sugar until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices, mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Makes 8 servings. Prep time: 15 minutes.
Mix dry ingredients. Beat eggs with milk; add to dry ingredients. Add currants. Roll out 1/4-inch thick dough (add more milk if too dry). Fry on electric grill at 325° (stove-top grill 400°); turn once. For cutting out, a doughnut cutter without the center works well. Do not burn!
Combine mixture and press into buttered 13 x 9-inch pan. Bake at 350° for 25 minutes.
Cream sugar and Crisco well. Add eggs and mix well. Stir in soda water and vanilla. Add remaining ingredients. Mix well. Take dough size of a small egg, roll in hands, then make oblong and press down with fork. (If too sticky to handle, add a little flour.)
Boil noodles in water with a little oil in it. Set aside. Brown ground beef; do not drain. Add spaghetti sauce and simmer 10 to 15 minutes. Mix cottage cheese with the 3 eggs and a little pepper. Place in a 9 x 12-inch baking dish in layers as follows: 3 noodles, a little meat and sauce, 3 to 4 slices cheese, 3 noodles, eggs and cottage cheese, 3 noodles, rest of sliced cheese and rest of meat and sauce. Sprinkle with lots of Parmesan cheese. Bake at 350° until bubbly, for 30 to 40 minutes.
Melt candy bars, margarine and pecans over low heat; let cool. Mix sugar, buttermilk, soda, eggs, flour and vanilla; beat for 2 minutes. Fold in candy mixture. Pour into greased and floured 10-inch tube pan and bake at 350° for 1 hour and 10 minutes or until cake is done.
Mix all ingredients together and pour into a 9 x 13-inch pan and freeze. Set salad out 30 minutes before serving. Cut into squares.
Mix milk with cornstarch and set aside. Beat eggs together and then add all other ingredients except milk mixture. After all other ingredients have been well blended, then add milk and cornstarch mixture. Pour into uncooked pie shells. Bake in a 450° oven for 10 minutes. Reduce heat to 350°. Bake an additional 45 minutes or until toothpick inserted in center of pie comes out clean.
Combine oats, flour, peanuts, sugar, soda and salt; mix well. Add margarine; mix until dry ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture onto bottom of greased pan. Bake at 375° for 12 minutes. Combine condensed milk and peanut butter in small bowl, mixing until well blended. Spread over partially baked crust to within 1/4 inch from edge. Combine reserved crumbs and M&M's; sprinkle over peanut butter mixture, pressing in lightly. Continue baking for 20 to 22 minutes until golden brown. Cool before cutting.
Mix ingredients together, then mix artichoke juice, 3/4 teaspoon curry powder and 1/3 cup mayonnaise. Add to rice mixture. Serve warm or cold.
Boil sugar and water in large frying pan. Shut off heat; add cinnamon, nutmeg and vanilla (forms a syrup). Stir in nuts until coated. Spread nuts onto lightly buttered cookie sheet; let cool and dry.
Brown ground beef and onions. Drain. In pan, cook spaghetti and drain. Rinse. Combine sauce with beef and onions. Combine soup and water. Layer spaghetti, soup and meat in 2-quart greased casserole. Top with cheese. Bake at 350° for 30 to 40 minutes.
Line casserole with a layer of chilies. Cover with 1/2 the cheese. Add rest of chilies and cover with rest of cheese.
Spread hamburger evenly over bottom of 13 x 9-inch pan. Sprinkle seasoned salt and pepper over it. Pour soup, mushrooms, water, milk, Gravy Master, Worcestershire sauce, onion soup mix and cheese over this. Put potatoes over top evenly. Pour 1 cup water over top and bake at 425° for 1 1/2 hours or until potatoes are done.
Butter a 9 x 13-inch casserole dish. Add all ingredients. Bake until golden brown, about 1 hour.
Brown meat and onion. Season to taste. In another boiler, add tomatoes, rice, chili powder and water. Mix with ketchup. Add meat and cook until rice is done.
Combine all ingredients well; make into cakes. Fry in oil until brown; turn to brown other side. Serve hot.
Prepare meatballs, shaping approximately 2 pounds of ground beef into small balls. Mix the ingredients together and heat well. Pour over meatballs; serve.
Peel and slice the apples and put them into a pie dish with 2 ounces of sugar, cinnamon and the water. Cream the fat and remaining sugar and beat in the egg. Stir in flour and baking powder. Spread this mixture on top of the fruit. Bake in a moderately hot oven at 400° for about 1/2 hour until the fruit is cooked and the cake mixture well risen and golden.
Heat oven to 350°. In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add corn syrup, egg and vanilla; beat well. Stir together the flour, baking soda and salt. Gradually add to butter mixture, beating well. Stir in chips or bits. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned and almost set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Cookies will be softer next day.
In a 2-quart bowl, mix with a fork 1 cup sugar, 3/4 cup sifted flour, baking powder and soft shortening. Stir in evaporated milk and vanilla until well blended. Stir in broken nuts and apple until coated with batter. Spread evenly in a greased 9-inch square pan.
Brown sausage in skillet. Pour off fat. Add sausage to chopped spinach, water and bouillon cubes; heat thoroughly. It is ready to serve.
Brown hamburger, saute vegetables and combine all in a crockpot. Add water if it seems too thick. Simmer as long as you like.
Preheat oven to 400 degrees. Combine flour, sugar, and lemon peel. Stir to mix. Remove 1/4 cup of the flour mixture and coat the blueberries with it. Beat together the eggs, lemon juice, vanilla extract, and whipping cream. Add the flour mixture and stir just until the dry ingredients are moistened. Do not overmix. Stir in blueberries. Spoon into a well greased muffin tin, filling each cup about 2/3 full. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a muffin. Remove muffins from pan immediately. Serve warm with butter. Makes 12 muffins.
Line a small loaf pan with foil paper. Cover bottom of pan with vanilla wafers. Mix together milk, lemon juice and whipped topping. Pour over crackers and put in freezer. Allow mixture to freeze. Leave in freezer until ready to serve. Turn out on a platter and slice. Garnish as desired.
Cream shortening, sugar, and eggs together. Add molasses. Add dry ingredients with water and vinegar. Drop from spoon or store in refrigerator for several hours. Then roll in balls and then flatten with floured tumbler.
Boil peeled potatoes until tender. Beat sour cream and cheese together; add hot potatoes and beat until smooth. Add butter, chives and salt and pepper to taste. Pour into a well greased 2 quart casserole; dot with butter and sprinkle paprika on top. Bake at 350° for 25 minutes. Serves 8 to 10. Wonderful do-ahead dish for company. Can be cooked ahead and reheated or made and stored in refrigerator and cooked just before serving.
Mix mayonnaise, juice and seasonings. Place each ear of corn in piece of foil. Brush mixture on all sides of corn, roll foil around corn, sealing the edges. Place corn on medium hot coals or racks. Grill 20 to 30 minutes or until tender, turn 1/4 turn every 5 minutes.
You pronounce the "pao" in this recipe name like "pow," and that's the kind of flavor punch you get in this specialty from Sichuan. There's plenty of ginger, garlic and fiery red peppers to dazzle the most jaded taste buds.
Saute onions, celery and broken up or chopped broccoli in oil very slowly until tender. Add remaining ingredients. Mix well (use a very large skillet as it makes a bountiful supply). Place in greased casserole and bake in moderate oven (350°) 15 to 20 minutes.
Drain Ricotta. In large bowl, mix well Ricotta, spinach, eggs, salt, nutmeg and 1/2 cup Parmesan. Gradually add only as much flour as mixture will absorb. Mix thoroughly. Chill 1/2 hour. Bring large pot of water to boil.
Combine sugar and flour in mixing bowl. Add eggs, margarine and mix well. Stir in vanilla. Add chocolate chips and pecans. Pour into pie shell. Bake at 350° for 30 to 50 minutes or until set.
Set 1/2 cup of Mozzarella cheese aside. Put everything else in a casserole dish and top with the 1/2 cup cheese. Bake for 30 minutes at 350°.
Make pie crust. Divide into 2 balls. Roll 1 ball on lightly floured surface to fit a 15 x 12-inch rectangle. Fold in half, then in quarters. Place on a 15 x 10-inch jelly roll pan and open out to fit. Sprinkle Corn Flakes over dough. In large bowl, toss apples with lemon juice. Spread over dough. Combine sugar, cinnamon and salt and sprinkle over apples. Dot with butter. Roll remaining ball of dough out to 15 x 12-inch and fit on top of apples. Prick crust with fork to allow steam to escape. Seal edges. Brush with egg. Bake at 350° for about an hour until golden brown.
Brown ground beef in frying pan. Add onion and cook until onion is soft, about 3 minutes. Add salt, chili powder, soups, beans and simmer 15 minutes. Serve over corn chips. Makes 4 to 6 servings.
Beat eggs in 1-quart casserole. Add remaining ingredients and mix well. Place in a pan of hot water. Bake 1 hour and 15 minutes at 350° or until knife inserted comes out clean.
Fry bacon and cut into pieces. Mix all ingredients in a large casserole dish. Add a little water if dry. Place in oven at 350° for 1 hour. Serves about 50.
Mix soups and broth together. Pour 1/3 in bottom of casserole. Place chicken meat in bottom of casserole. Add peas, then cover with dry stuffing mix. Pour rest of liquid on top of stuffing. Bake at 350° until hot and bubbly.
Wash and slice cucumber. Peel and slice onion in thin slices to form rings. Cut tomato in bite size chunks. Place all in medium bowl. Add enough water to barely cover and add vinegar to taste. Salt and pepper to taste. Stir well and allow to sit a few minutes or longer.
Melt chocolate chips over low heat. Remove from heat and add water and honey. Do not return to heat. Mix with spoon until chocolate mixture looses shine and forms ball in center of pan. Roll out between 2 pieces of wax paper to size 10 x 12. Spread peanut butter over entire chocolate and roll out. Remove top piece of wax paper. Using bottom piece of wax paper (long end) roll up as for jelly roll. Cool in refrigerator approximately 1 hour or until firm enough to cut.
Mix green beans, peas, celery, bell pepper, onion, and pimento together in medium bowl.
Mix all ingredients together. Drop heaping teaspoonfuls onto greased cookie sheets and bake until brown at 350°. Yields about 40 cookies.
Slice toast lengthwise. Place layer of toast in 9 1/2 x 13-inch pan. Cook vanilla pudding; stir for 2 or 3 minutes after cooking. Pour mixture over toast. Add another layer of toast slices.
Pan-fry the ground beef and onion. Drain fat. Add the green beans and tomato soup. Season with salt and pepper. Put in square baking dish. Top with mashed potatoes. Spread potatoes over meat and beans. Garnish with paprika. Bake at 350° for 30 minutes or in microwave until bubbly.
Combine rice from directions on box and mix all together. Shape into 18 balls, using only 1/2 cup juice. Put in skillet and pour remaining juice over meat balls.
Grease a 9 x 13-inch baking pan. Mix together yogurt and curry powder. Pour dry stuffing mix into blender and process until crumbs form. Sprinkle chicken with salt and pepper; brush with yogurt mix and roll in stuffing crumbs.
Partially cook asparagus in boiling water 1 to 2 minutes; drain. Chill in ice water; drain. (If using frozen asparagus, thaw and drain.) Partially cook cauliflower 2 to 3 minutes in boiling water; drain. Chill in ice water; drain. Place asparagus, cauliflower, cucumber, carrots, and mushrooms in 13 x 9-inch baking dish, keeping vegetables separated from one another. Pour dressing over vegetables. Cover and refrigerate 8 hours or overnight. Spoon dressing over vegetables occasionally. Drain vegetables well. Line large platter or serving tray with leaf lettuce. Arrange marinated vegetables, artichoke hearts, olives, pepperoncini, beets, tomatoes, cheese, and salami on platter. Serves 6 as a main dish.