HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut together flour and oleo; add pecans. Put in a 9 x 13-inch cake pan and press flat to bottom. Bake about 30 minutes at 350° and cool. Cream together cream cheese and powdered sugar; add 1/2 bowl of Cool Whip. Spread this mixture on baked crust. Beat together pudding with milk on low speed for 2 minutes. Spread on top of 1st mixture. Chill for 5 minutes, then add the rest of bowl of Cool Whip on top and chill.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan (or larger). In mixing bowl assemble all ingredients, form into loaf in pan and bake for 45 to 50 minutes.
Sprinkle nuts and coconut in bottom of well-greased 10 x 14-inch pan. Mix cake according to directions on box. Pour over nuts and coconut. Mix butter, cheese and powdered sugar together (mixture will be very thick). Drop by teaspoon over top of cake. Bake at 350° for 45 minutes.
In large skillet, cook bacon over medium-high heat until crisp. Drain, reserving drippings. If necessary, add oil to make 1/3 cup. In small bowl, combine dripping mixture, egg and milk; set aside. Crumble bacon; set aside. In large bowl combine flour, sugar and baking powder. Make well in center. Add egg mixture all at once; stir until moistened. (Batter should be lumpy.) Fold in bacon, cheese and cereal. Spoon into greased muffin cups, fill about 3/4 full. Bake in preheated 400° oven for 15 to 20 minutes or until golden. Remove from pan. Cool on wire rack. Makes 12 muffins.
Combine first 4 ingredients well. Heat a large, heavy skillet over medium-high heat. Add the oil. When hot, drop by heaping tablespoons and cook until bottoms are golden, about 1 minute. Turn cakes over and brown the other side. Repeat using all the batter. Makes 4 servings.
Dissolve yeast in water; set aside. In saucepan, combine milk, shortening and potatoes. Cook and stir over low heat just until shortening is melted. Remove from heat and place in a large bowl with sugar, salt, 2 cups of the flour and yeast mixture. Add eggs, mixing well. Cover loosely and allow to stand for 2 hours (the dough will be like a sponge). Stir in enough of remaining flour to make soft dough. Turn dough out onto floured surface and knead until smooth and elastic, about 6 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Bake Jiffy cake mix in 9 x 12-inch loaf pan as directed on package. Cool. Beat cream cheese with milk until smooth. Then add pudding (mix as you would to make pudding). Pour over cooled cake. Let set up. Then put on a layer of fruit (strawberries or blueberries or whatever). Then cover with Cool Whip. Refrigerate.
Mix up and store in container. Use 1 heaping tablespoonful per cup. Add boiling water and stir. If desired, add sugar to taste.
Mix cake mix as directed. Spray 9 x 13-inch pan with Pam. Spread coconut in bottom of pan. Sprinkle pecan pieces over coconut. Pour cake batter over this. Mix powdered sugar, butter and cream cheese together and plop tablespoon of mixture on cake batter. Bake at 350° for 1 hour or 1 hour and 10 minutes. Place foil under cake as it may boil over.
Wet Jell-O with 2 tablespoons cold water, after dissolved, pour in 1 cup boiling water, sugar and strawberries. Refrigerate until partially congealed. Mix 2 packages Dream Whip as per instructions. Fold into partially congealed Jell-O mixture. Tear or cut angel food cake into bite size pieces. Butter tube pan. Make layers of cake pieces and Jell-O mixture, beginning with cake and ending with same. Press into pan firmly. Refrigerate overnight. Remove from pan and ice with remaining 2 packages Dream Whip.
Cook together in salted water the squash and onions for 5 minutes or until partly tender. Drain.
1st Step: Cover with brine made of 1 gallon of boiling water and salt. Let stand 1 week.
Melt margarine and mix with crumbs and press into 9 x 13-inch casserole dish. Mix pudding and milk and pour over graham cracker crumbs. Next, cut up bananas and layer over pudding. Cover that with pineapple chunks and frost with Cool Whip. Decorate with pecans and cherries. Chill and serve.
Dissolve yeast in warm water; add margarine and sugar, then add flour until all is mixed well. Grease muffin pan and fill 1/2 full. Bake at 400° for 15 to 20 minutes. Keep dough refrigerated when not using.
Preheat oven to 350°. Drain and chop tomatoes. Reserve juice; add enough water to juice to equal 2 1/2 cups liquid. Combine tomatoes, liquid and all ingredients, except pepper and cheese, in a 13 x 9-inch bake dish. Mix well. Cover tightly with foil; bake for 45 minutes or until most of liquid is absorbed. Uncover and stir. Sprinkle with green pepper and cheese. Return to oven to melt cheese.
Mix butter, flour and milk over low heat on stove (makes a white sauce). Slowly add small amount of white sauce to egg yolks and stir into remaining sauce. Add salt, nutmeg, pepper and salmon. Fold in egg whites. Bake in a greased casserole dish at 325° for 45 minutes.
Combine all ingredients except vegetables or chips and mix well. Serve chilled with vegetables or chips. Cut vegetables in small bite size pieces.
Pour hot coffee into saucepan. Stir in sugar and simmer until dissolved. Add orange and lemon juice. Stir in rind. Pour coffee mixture into 4 cups. Top with whipped cream and garnish with orange rind.
Beat egg. Add sugar, stirring until smooth. Add vinegar. Cook over medium heat, stirring constantly until mixture thickens. Let cool. Grind nuts moderately fine. Peel bananas and cut into thirds. Dip each slice in the peanuts.
Grease pan with margarine or butter; heat chocolate chips over low heat, stirring until melted. Remove from heat. Stir sweetened condensed milk into chocolate, along with vanilla and salt. Pour fudge into pan. Spread it evenly in pan with back of spoon. Refrigerate 2 hours or until firm. Cut it into 1-inch pieces.
Cook noodles according to package directions. Saute onion and garlic in a small amount of water. Add tomatoes and liquid from one can of the tomatoes, tomato sauce, mushrooms (drained), spices and zucchini. Simmer slowly for 20 minutes. Drain spinach between paper towels. Place spinach and cottage cheese in a bowl and mix well. Spray 9 x 13-inch baking dish with Pam, then layer sauce, noodles and cottage cheese and spinach mixtures. Repeat until all are used up, ending with cottage cheese mixture and sauce on top.
Set oven to 350°. Lightly grease and flour loaf pan. Sift together the first 6 ingredients and mix in the pecans. In a separate bowl, beat eggs with milk, orange juice and zest.	Blend in the melted butter. Pour liquids into the dry ingredients; stir until barely moistened. Gently fold in blueberries. Bake for 1 hour or until a pick inserted in center comes out clean. Let cool in pan for 10 minutes. Makes 1 loaf.
Preheat oven to 350°. Melt butter in 12 inch nonstick oven proof skillet over low heat. Remove from heat; stir in sugar. Arrange pineapple slices over sugar mixture. Place cherry half, round side down, in center of each slice; sprinkle with nuts. Add enough water to saved pineapple juice to measure 1 1/3 cups; pour into large mixing bowl. Add cake mix, eggs and oil; beat at medium speed of electric mixer until well blended. Pour over fruit in skillet. Bake 35 to 40 minutes or until wooden pick comes out clean. Remove from oven and cool for about 5 minutes. Carefully loosen edge of cake and invert into serving plate. Cool and decorate with topping around edge of cake. Yields 12 servings.
Make small balls (walnut size) from meat, egg, water, crumbs, salt and 1 tablespoon parsley. Brown balls in the butter. Drain. In the same Dutch oven or kettle, combine 2 cups water, beef broth, tomatoes (break up before adding), soup mix, carrots, celery and tops, basil, oregano, pepper and the 1/4 cup fresh or dried parsley. Bring to a boil; reduce heat and simmer covered 20 minutes or more. Add the meat balls and simmer about 20 minutes more. I add frozen peas when I add the meat balls. Very tasty soup and a meal in itself with French bread.
Beat together until stiff the first 6 ingredients. Add sugar very gradually, continue to beat until all sugar is added. Pour into greased cake pan. Do not spread to edge of pan. Bake 1 hour and 15 minutes at 300°. Ice with icing recipe. Refrigerate for 12 hours before serving.
Mix cake mix as directed and add 1/2 can of Eagle Brand milk and 1 stick of melted butter. Divide the batter in half. Pour 1/2 of batter into pan and bake 20 minutes at 325°.
Butter well a dish. Put in a cup of apples. Sprinkle 1 cup of granulated sugar and 1 teaspoon of cinnamon over apples. Mix together the butter, brown sugar, 1 teaspoon of cinnamon and flour. Sprinkle this over apples and sugar and bake about 30 minutes in moderate (400°) oven. Serve plain or with whipped cream or ice cream.
Cream the shortening, sugar, brown sugar, eggs and vanilla. Stir in the flour, soda, salt, chopped nuts and chocolate chips. Drop and bake at 375° until golden brown.
Bring sweet milk to boil. Pour eggs, sugar and salt slowly in boiling milk. Cook until curdles in double boiler. Add flavorings. Cook and freeze.
Combine beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put in shallow 7 x 10-inch pan.
Drain and mix vegetables together in a large bowl. Mix remaining ingredients together and bring to a boil. Pour over the bean mixture.
Mix together and add salt and pepper. Place in a greased casserole dish. Crumble 1 stack of Ritz crackers and sprinkle over top. Melt 1 stick of margarine and drizzle over. Cover with aluminum foil and bake at 350° for 35 minutes.
Place meat in plastic bag or shallow glass dish. Mix soy sauce, sherry, 2 tablespoons honey and garlic. Pour over meat. Fasten bag or cover dish securely. Refrigerate 8 hours, turning meat occasionally. Remove meat from marinade; reserve marinade. Lace ribs on spit rod; secure with holding forks. Check balance by rotating spit in palms of hands. Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook ribs on rotisserie for 1 1/2 to 2 hours or until done, basting with marinade. Brush ribs with 1/2 cup honey during last 30 minutes of cooking.
Crush graham crackers until crackers are fine. Melt margarine, milk and marshmallows. Mix cracker crumbs, marshmallow mixture and all other ingredients well.
Mix first 5 ingredients until crumbly. Press half of crumbs into a greased 9-inch baking pan. Cover with 4 cups diced rhubarb. Mix remaining ingredients and cook until thick and clear; pour over rhubarb. Top with remaining crumbs. Bake in moderate oven, 350°, for 1 hour. Cut into squares. Serve warm, plain or with whipped cream.
Mix all ingredients. Top with Parmesan or Cheddar cheese. Bake in a 9 x 12-inch casserole at 350° for 40 minutes.
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.
Pour cream or milk over bread crumbs and soak 15 minutes. Blend beef, veal, egg, salt, pepper, onion, capers and crumb mixture. Shape into 1-inch meat balls and arrange on a shallow dish. Place in microwave oven and cook at Full power for 8 to 10 minutes or bake in conventional oven at 350° for 15 minutes. Rest 5 minutes and make gravy out of the rest of the ingredients except the parsley which is topping. The gravy will take 3 to 5 minutes in the microwave; or in pan on the stove, cook 5 minutes over medium heat. Pour gravy over meat balls and top with parsley.
Lightly toss beans, onion and green pepper in large bowl. In jar with tight fitting lid, shake oil, vinegar, Worcestershire, sugar, garlic, salt and pepper until well mixed. Discard garlic. Pour dressing over bean mixture. Mix to coat well. Refrigerate 2 or 3 hours.
In large punch bowl, combine all ingredients, except sherbet. Spoon sherbet in last and serve immediately. Serves 28 (1/2-cup) servings.
Wrap in crescent roll (Pillsbury); makes 4 to a large package. Spread melted butter on top and brush with seasoned bread crumbs. Bake at 350° for 20 to 25 minutes or until golden brown.
Combine fruit in bowl. Combine remaining ingredients and pour over fruit. Stir gently. Chill at least 2 hours before serving. Makes 6 cups.
Wash mirliton, cut in half to remove seed. Slice lengthwise. Chop onions and peppers into large pieces. Combine all ingredients except mirliton in pot large enough to hold everything. Bring to a boil. Put mirliton in and leave just long enough to heat all the way through. Don't boil them. Sterilize jars and pack mirlitons in jars then pour over vinegar mixture. Seal and put in hot water bath for 10 minutes. I've doubled, quadrupled or even more. Still comes out wonderful.
Grease a 9 x 13-inch pan. In bottom of pan, put pecans and coconut. Mix cake as directed on box and pour pecans and coconut. Mix the cream cheese, butter (softened) and powdered sugar and spoon over the cake mix. Bake at 325° for 40 to 50 minutes.
In a medium saucepan, combine the fruit flavored gelatin and 1/2 cup of water. Put the saucepan on a burner. Turn the burner to high. Cook and stir with a wooden spoon until the mixture is bubbly. Turn off the burner. Remove the saucepan from the burner. Add the frozen fruit juice concentrate. Stir until the juice concentrate is melted. Stir in 1/2 cup cold water. Pour the juice mixture into the liquid measuring cup. Pour the juice mixture into the paper cups. Cut foil into 4-inch squares. Carefully cover each paper cup with a foil square, making a small slit in the center of each foil top. Push a wooden stick through the hole into the juice mixture. Put the pops in the freezer and freeze about 6 hours or until firm.
Mix and pour over potatoes. Sprinkle crushed chips over casserole. Pour 1/4 cup melted butter over this. Bake 45 minutes in 350° oven.
Combine cheese and pineapple. Mix flour with sugar, then stir into pineapple. Pour into small casserole dish. Sprinkle cracker crumbs on top. Pour margarine on crumbs. Bake at 350° for 30 minutes.
Sift together dry ingredients. Cut in shortening. Beat egg with milk and add to dry mixture. Knead out lightly and wrap tight, chill in refrigerator. Roll dough thin. Fill with cooked dry fruit of your choice. Fry in cooking oil at 375°.
Double aluminum foil and line a rectangular baking dish, leaving plenty extra to cover the entire roast. Put the roast in pan and cut onion into small pieces on top of it. Pour soup over the roast and onion. Add A.1. sauce on top of soup. Bring foil together to form a tent, covering the roast. Bake at 350° for 2 1/2 to 3 hours.
Spread frozen potatoes in a buttered 13 x 9-inch pan. Add onion (frozen works well) and mix. Sprinkle cheese over potatoes. In separate bowl, mix chicken soup, sour cream and milk. Spread over entire casserole. Sprinkle corn flake crumbs over mixture, then drizzle melted butter over corn flakes. Bake at 350° for 1 hour and 15 minutes, uncovered. Goes very well with baked ham.
Mix jello with boiling water. Cool slightly and add rest of ingredients. Place in a ring mold and chill until set. To serve: Unmold and garnish. Very colorful and crunchy, too!
With steel knife in place, process garlic in food processor until finely minced. Place slicing blade in place and process onions. Cut steak into 3 sections, cutting with the grain; place on top of each other and cut into 3-inch lengths, cutting across grain. Place in processor using a slicing blade and cut crosswise against grain.
Mix and pour into greased skillet. Bake at 350° for 45 minutes.
Mix pineapple and apples. Over this, pour juice of 1 lemon. Mix and add 2 cups miniature marshmallows.
Mix the first 4 ingredients together and boil for 3 minutes, stirring often. Pour in a bowl and place in refrigerator overnight. The following day, fold in the Cool Whip and the strawberries. Easy, but elegant; I hope you like it!
Butter bread and cut into cubes. Layer bread cubes, cheese and chilies in buttered casserole dish. Combine remaining ingredients and pour over bread cubes, cheese and chilies. Cover and refrigerate overnight. Bake, covered, 1 hour in 350° oven. Remove cover and bake 5 minutes more or until puffy and set.
Place butter in a 2-cup measure or small bowl. Microwave on High for 20 to 30 seconds or until melted. Stir in flour and salt until smooth. Slowly blend in milk.	Microwave, uncovered, on High for 2 1/2 to 3 1/2 minutes or until thickened. Stir occasionally. Tear cheese into small pieces and stir into thickened sauce. If cheese does not melt, microwave on High 15 seconds or until melted.
Halve avocado, peel, pit and mash in a medium-sized bowl (approximately 1 cup). Blend in remaining ingredients. Cover tightly and chill. (Dip will keep its bright color several hours.)
Beat whites, cream of tartar, salt, vinegar and vanilla until peaks form. Slowly add sugar. Bake on greased cookie sheet at 275° for 1 hour. Leave in oven until cool with the door closed. Makes 9 big ones or 13 to 14 small ones.
Stir Jell-O in boiling water well. Cool. Then add remaining ingredients. Chill in a sprayed with oil molded container.
Beat sugar, oil, eggs and vanilla until well blended. Combine dry ingredients and add sugar mixture, beating well. Stir in apples, nuts and raisins. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour.
Cream butter with sugar. Add egg. Add dissolved yeast and water to creamed mixture. Add flour and stir well. Bake in greased muffin pan; fill each cup 2/3 full. Bake for about 20 minutes at 350°.
Boil chicken and remove meat from bone; save broth. Boil vermicelli pasta in broth and drain (don't rinse off). Saute onion and green pepper in a little margarine in a large pot on stove on low. Cut Velveeta into cubes and melt while stirring constantly. Makes delicious dish for 8. Serve with bread and salad.
Cook and stir onion and garlic in oil in medium skillet until tender. Add spinach and cook over medium heat until mixture is very dry. In medium bowl, combine spinach mixture, cheeses, egg, sugar and pepper. Spread scant 1/2 cup mixture on each lasagna noodle and roll up lengthwise. Place lasagna rolls, seam side down in greased 13 x 9-inch baking pan. Cover; bake in preheated 350° for about 20 minutes. Heat tomato sauce, mushrooms and herbs in small saucepan. Spoon sauce onto serving plate. Cut lasagna rolls into thirds; place cut side up on sauce. Sprinkle with green onions.
Sift flour, baking powder and salt. Pour boiling chicken broth over flour mixture. Let stand until cold. Add egg. If dough is too soft, add flour. If too stiff, add some milk. Roll and cut. Drop in boiling chicken broth. Cover and cook 12 to 15 minutes.
Combine meat, tomato sauce, bread crumbs, onion, bell pepper, salt, pepper, garlic and Worcestershire sauce. Pat this into the bottom and sides of a greased 9-inch pie pan. Boil rice in 2 cups water until half-cooked; about 10 minutes. Combine rice, cooking water, tomato sauce (1 can) and 1/4 cup grated cheese. Place in meat shell. Cover with foil and bake at 350° for 25 minutes. Pour off excess juices. Sprinkle with remaining cheese and 1/2 can tomato sauce and bake uncovered for 15 minutes longer.
Coat chicken with Shake 'n Bake. Then bake on ungreased pan at 400° for 40 to 50 minutes.
Sift dry ingredients together. Add bananas, oil, vanilla, eggs and pineapple with its juice. Stir to blend but do not beat. Pour into greased 9-inch tube pan. Bake at 350° for 1 hour and 20 minutes. Cool in pan on rack.
In large bowl combine sugar, molasses, 1/4 cup butter, salt, anise and orange peel. Add 1 cup boiling water, stir until sugar dissolves and butter melts. Add 1 cup cold water. Cool to lukewarm. Sprinkle yeast over warm water in measuring cup, stir until dissolved. Add to molasses mixture; mix well. Gradually add 5 cups flour and 1 cup rye flour; beat vigorously until smooth and dough leaves side of bowl. Gradually add 3 cups rye flour. Mix in last of flour with hand until dough leaves side of bowl. (Dough is stiff.) Turn out onto lightly floured pastry cloth or board. Knead until smooth and elastic, 10 minutes. Place in lightly greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85°), free from drafts, until double in bulk, about 1 1/2 hours. Grease a large cookie sheet and sprinkle lightly with cornmeal. Punch down dough, and turn out onto lightly floured pastry cloth or board. Cut in half. Shape each half into an oval. With palms of hands, on lightly floured surface, roll each half into a loaf,12 inches long, tapering ends. Place on prepared cookie sheet, 5 inches apart. With sharp knife, make four diagonal slashes in top of loaf, 1/4 inch deep. Cover with towel; let rise in warm place, free from drafts, until double in bulk, 1 to 1 1/4 hours. preheat oven to 375°. Bake on middle shelf for 35 minutes, cover with foil last 10 minutes if necessary. Brush with butter. Serve warm, or cool on rack. Makes two.
Grease and flour 13 x 9-inch pan. Pour boiling water over oatmeal. Add soda. Let set for 10 minutes. Add butter, sugars and eggs; mix. Then add rest of ingredients. Mix well. Pour batter in pan.
Mix all ingredients together except Ritz crackers and melted butter. Pour mixture into casserole baking dish. Crush crackers, melt butter and mix together. Put crackers on top of casserole. Bake at 350° for 45 minutes. Great side dish!
Mix all ingredients; pour over steaks. Let stand in refrigerator at least 24 hours. Turn once or twice. Allow meat to stand at room temperature for at least 1 hour before putting on grill. Baste with the marinade while grilling.
Beat well the oil, eggs and sugar, about 2 1/2 minutes. Gradually add flour. Add remaining ingredients and mix well. Pour batter in an ungreased Bundt pan. Bake at 350° for 1 hour or until tests done.
Mix first 5 ingredients in large bowl. Stir in milk, peanut butter, oil and vanilla until smooth. Spread mixture into square 9 x 9 x 2-inch pan. Stir together in small bowl brown sugar and 1/4 cup cocoa. Sprinkle this mixture over batter in pan. Pour hot water over the top of brown sugar, cocoa mixture but do not stir. Bake at 350° for 45 minutes. To serve, spoon each serving upside down into dessert dishes. Spoon sauce over top. Best served warm.
In a very large pot, cook meat till done. Let cool. Pull meat from bone and chop or shred into small pieces. Put back in pot. You may have to add more water. Chop onions and potatoes small and add to pot. Put in fat back and vinegar. Mash sausage with hand. Put in pot and stir till sausage mixes into other ingredients. Bring all to boil, then turn down between medium and low and cook, stirring often for 4 to 5 hours. Salt and pepper to taste.
Mix first 3 ingredients; add eggs and vanilla. Mix the rest. Roll in golf ball size and place on ungreased cookie sheet 2 inches apart and flatten. Bake at 375° for 9 to 12 minutes.
Boil chicken; cool, skin and debone. Measure and keep 2 cups chicken broth. Dice celery and onion; melt oleo and mix the Stove Top stuffing. Mix together sour cream and chicken soup.
In large skillet, fry sausage and onion; drain. Add celery and simmer for 5 minutes. Add rice, water and mushroom soup. Pour into buttered casserole. Bake 1 hour at 350°. Shredded cheese can be added last 15 minutes if desired.
For meat balls, combine egg and milk. Beat well. Stir in bread crumbs, onion, salt, sage, garlic powder and meat. Mix well and shape into 1-inch balls. Place in shallow pan. Bake at 350° for 20 to 25 minutes or until brown. Combine barbecue sauce, orange marmalade and water. Stir in drained meat balls after they have been baked. I use the plain thick original barbecue sauce. Pepper to taste. These can be frozen also.
Pat crescent rolls into slightly greased jelly roll pan (15 1/2 x 10 1/2-inch). Bake at 350° to 375° until lightly brown, about 10 minutes. Cool. Combine salad dressing, cream cheese and seasonings in small bowl. Beat until creamy. Spread over cooled crescent rolls. Top with any combination of chopped vegetables (green pepper, mushrooms, shredded carrots, cauliflower, broccoli and olives). Top with shredded Cheddar cheese. Cut into squares and refrigerate.