HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 5 ingredients and beat for 5 minutes. Mix pecans, sugar, cinnamon and apples. Pour 1/2 batter into a 10-inch greased tube pan. (Line it with brown paper.) Arrange half slices on top of batter. Sprinkle with half sugar mixture. Cover with remaining batter. Arrange apples on top. Top with sugar. Bake at 350° for 1 hour. Cool in pan.
Brown the meat; drain and set aside. Line the bottom of a baking dish with tortilla chips. Sprinkle the meat on top of the chips. Place sliced or grated onion on top of this. Combine the Rotel and the cream of chicken soup; mix well. Pour this mixture evenly over the meat. Sprinkle grated cheese over the entire mixture. Cook in 350° oven until hot (about 30 minutes, or until bubbly).
Beat peanut butter and butter in a large bowl. Add sugar, eggs and vanilla. Beat until fluffy and light. Stir in flour. Spread batter in a greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes, until lightly browned. Cut into 24 squares.
Place rice and soup mix in baking pan. Place chicken on top of sauce. Mix in bowl 1 can soup and water. Pour over chicken. Bake at 350° for 1 1/2 hours.
Mix all ingredients and let stand overnight or 12 hours. Keep refrigerated, the longer the better.
Place beef, onions and potatoes in pressure cooker with enough water to maintain pressure. Cook under pressure for 15 minutes. Release pressure and remove cooking rack, if desired. Drain mixed vegetables and peas and add corn and tomatoes. Add salt and pepper to taste. Add sugar, if desired. Bring almost to a boil and reduce heat. Simmer for 30 minutes. This makes a fairly thick soup. If a thinner soup is desired, the water from the mixed vegetables and peas may be used as needed. Yields 12 servings.
Peel figs and weigh them. To each 6 pounds of fruit, add 5 pounds of sugar and 4 lemons. Wash the lemons and cut in thin slices, removing the seeds. If the flavor of the rind is objectionable, use only juice. Add sugar and make syrup before adding the figs. Cook rapidly so that fruit will be lightly colored when done.
Put ingredients into blender and beat for 1 minute. Pour into a greased 10-inch pie dish. Bake for 40 minutes at 350°.
Cook squash and onion 5 minutes in water. Mix together soup and sour cream. Fold in shredded carrot, squash and onion. Melt oleo in saucepan. Spread 1/2 stuffing mix in bottom of 8 x 8 x 2-inch pan. Pour vegetable mixture over stuffing. Top with remaining stuffing mix. Bake at 350° for 30 minutes. Let stand 15 minutes before serving.
Preheat oven to 375°. Grease large baking pan; set aside. Meanwhile, combine instant potatoes, Parmesan cheese, parsley flakes and garlic salt in bowl; mix well. Dip chicken pieces in margarine; roll in potato mixture to coat. Place in greased pan. Bake at 375° for 45 to 60 minutes or until chicken is fork-tender and juices run clear. Makes 4 servings.
Cut the lamb into 1-inch cubes. Place in a large Dutch oven. Cover with 6 cups of cold water. Bring to a boil. Add potatoes, carrots, onions, turnip, parsley, salt, pepper and sugar. Cover and simmer about 2 1/2 hours or until meat is tender. Thicken the stew with the mixture of flour and cold water. Continue to cook an additional 15 minutes. Season to taste. Serves 6 to 8.
Put chocolate chips in top of a double boiler with sugar, water and beaten egg yolks. Stir over heat until thick and melted. Take off the heat and cool slightly. After it has cooled, add the egg whites.
Mix everything and 1 cup of nuts. Refrigerate and then roll in 1 large or 2 small balls. Roll in remaining cup of nuts. Serve with crackers.
Combine all ingredients. Drop in hot oil by tablespoons. Serve with honey or maple syrup.
Mix ingredients and turn into well-greased casserole. Place casserole in a pan of warm water and bake in a moderate oven (325°) about 30 minutes or until custard sets.
Heat butter and cook onion, celery and bell pepper over medium heat until onion is transparent and vegetables are tender. Blend in flour. Cook mixture until bubbly. Stir in remaining ingredients except shrimp. Simmer sauce, covered, for 30 minutes. Remove bay leaf; stir in shrimp and cook over simmering heat or steam until hot. Serve over rice.
Peel potatoes; slice and boil 4 minutes. In saucepan, melt butter. Add onion (chopped) and cook 1 minute. Add cheese and melt. Add undiluted soups, sour cream, chives, salt and pepper. Heat thoroughly. Then layer potatoes and sauce in crock-pot. Cook about 2 hours on low.
Let cream cheese get to room temperature. Mix all ingredients well in bowl. Refrigerate for 1 hour. Take out and roll in ball. Serve with crackers. Serves lots.
Cream shortening, sugar, eggs and vanilla. Mix in the flour, then add cherries. Bake at 375° for 10 minutes. Makes about 4 dozen.
Pour sugar over cut-up rhubarb and leave overnight. Bring to a boil and simmer 15 minutes. Remove from fire and add strawberry Jell-O.
Blend pudding with syrup. Gradually add milk and egg, stirring to blend. Add nuts. Pour into pie shell. Bake at 375° until top is firm and begins to crack (about 40 minutes). Cool 3 hours before cutting.
Melt butter. Add sugar and beaten eggs. Mix well. Add remaining ingredients. Bake at 350° for 45 minutes.
Cook peas in small amount of water; drain and set aside. Saute mushrooms and onions in butter until tender. Stir in remaining ingredients, stirring constantly. Cook until thickened. Add peas and serve warm. Serves 6.
Dissolve sugar in milk. Add Karo and boil to soft ball stage. Remove from heat, add peanut butter, marshmallow, butter and vanilla. Beat thoroughly and pour into an 8-inch square pan, greased.
Cook chicken and cube. Cook broccoli and drain. Mix chicken, soup and broccoli; put into a 9 x 13-inch glass baking dish. Put slices of cheese on top. Mix Stove Top stuffing. Mix as directed. Spread over mixture. Bake, covered, for 35 minutes in 350° oven. Take off foil and bake an additional 15 minutes.
Mix together the first 3 ingredients until creamy, then spread over serving platter. Cover with layers of the remaining ingredients. Serve with corn chips.
Melt butter. Add sugar, eggs, cocoa, flour and vanilla. Pour into greased and floured pan. Bake at 350° for approximately 35 minutes. Cool.
Peel and slice potatoes. Place in bowl of cold water and let sit. In skillet on low fire, melt margarine. Add milk and flour a little at a time until smooth. Add shredded cheese and season to taste (salt and pepper). In Pyrex dish, place a layer of sliced potatoes. Pour cheese mixture over layer. Place second layer of potatoes and do the same. Bake in oven at 350° until fork easily pierces potatoes.
Toss together lightly the sugar, meal and flour. Beat eggs well; blend with sugar mixture. Add remaining ingredients. Pour into unbaked 9-inch pie shell. Bake 10 minutes at 450°, then 325° until firm.
Combine egg, oil, sugar, vanilla and cinnamon in a large bowl. Stir in zucchini. In another bowl, combine flour, baking soda and salt. Add first mixture to second until all ingredients are moist. Pour batter into greased loaf pan and bake in preheated 350° oven for 1 hour or until toothpick inserted in middle comes out clean. Let cool on wire rack before removing from pan.
Mix tuna, soup, onion, celery, milk and 2/3 of noodles. Turn into buttered casserole. Top with remaining noodles. Bake at 350° for 45 minutes. Serves 4.
In a bowl, combine pineapple juice, orange juice and lemon juice. Stir in sugar until dissolved. Cover and chill. To serve, place ice ring in a punch bowl. Pour juice mixture over ring. Slowly pour ginger ale down side of punch bowl. Makes 18 (4 ounce) servings.
Let cream cheese come to room temperature, then add sour cream, onions, garlic powder and a little dried beef. Shape into a log and roll in remainder of the chopped dried beef. Chill and serve.
Drain hearts. Blend in blender until mixture is semi-smooth. Warm dip in oven or microwave. Serve with crackers.
Mix all ingredients. Pour into greased skillet or muffin rings. Bake in preheated oven at 350° for 40 minutes.
In a large casserole, place pork chops. Add rice, water and soup. Cover and bake 30 minutes. Uncover and bake 30 minutes in a 350° oven.
Mix well. Bake at 350° in a 9 x 13-inch pan.
Mix pumpkin, eggs, oil and water. Stir into dry ingredients until smooth. Grease and flour pans. Check it at 50 minutes. Bake at 350° for 50 to 60 minutes. Makes 2 loaf pans.
Saute the onions and peppers in butter in a medium size saucepan. Stir in flour. Cook over medium heat for 1 minute, stirring constantly. Gradually stir in evaporated milk and water. Cook over medium heat and stir constantly until the mixture comes to a boil. Stir in mustard and salt. Serve over the ham.
Combine ingredients in large mixing bowl. Mix well. Shape into loaf and place in baking dish.
Combine cooked ground beef, onion, taco seasoning mix and salt in pan. Stir in tomato sauce and water. Cook slowly for 30 minutes. Cover bottom of small frying pan with 1/4 of oil. Fry tortillas quickly, one at a time, on both sides. Drain on a paper towel and spread with 1 tablespoon of meat sauce. Place tortilla (sauce side down) in a 13 x 9-inch baking pan. Top with 1/4 cup meat mixture and roll. Continue using all tortillas. Sprinkle cheese, onions and remaining meat sauce. Bake at 350° for 10 minutes or until all cheese melts. Top with sour cream and tomatoes.
Mix all ingredients together well. Cook on low heat for 15 minutes. Brush on any meat before and during grilling. Enjoy!
Heat oven to 350°. Grease 2-quart casserole dish. Heat 3 tablespoons margarine in saucepan over medium heat. Cook onion in margarine, stirring occasionally. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk and heat to boiling, stirring constantly. Boil and stir for 1 minute. Spread potatoes in the casserole dish. Pour sauce over top. Dot with 1 tablespoon margarine. Cover and bake for 30 minutes. Uncover and bake 60 to 70 minutes longer, until potatoes are tender. Let stand 5 to 10 minutes before serving.
Cream butter and sugar. Add eggs and vanilla. Beat until fluffy, about 5 minutes, at high speed. Blend in melted chocolate. Sift dry ingredients. Add alternately with ice water. Beat well after each addition. Bake at 350° for 30 to 35 minutes in 2 (9-inch) round pans, greased. Top with Chocolate Satin Frosting.
Cook spinach according to package directions and drain really well. Mix sour cream, onion soup mix and butter. Add to spinach. Pour into greased casserole dish and top with stuffing mix that has been tossed with 1/4 cup melted butter. Bake at 350 degrees for 30 minutes or until brown and bubbly.
In a large bowl mix flour, sugar and salt. In a saucepan, bring to a boil, stirring constantly, water, margarine and cocoa. Pour mix over first ingredients. Add eggs, beating well each time. Mix soda and buttermilk together and add to mixture. Add vanilla. Pour into a greased and floured cookie sheet and bake for 20 minutes at 350°.
Add the soda to the sour cream and then mix all the ingredients together. Chill dough overnight before making cut out cookies. Can make drop cookies with a teaspoon and then mash with a glass, dipped in sugar.
In large skillet, melt butter and brown meat. Stir in soup mix, beans, catsup, water, mustard and vinegar. Pour into a 2 1/2-quart casserole or bean pot. Bake at 400° for 30 to 45 minutes. Serves 8 to 10.
Place crawfish in large tub. Add 1/3 box of salt and enough water to cover crawfish. Let set for 30 minutes. Drain well. In a large pot, have enough water to cover crawfish. Add other ingredients except salt and crawfish. Bring to a boil. Boil for 10 minutes. Add crawfish; let boil for 5 minutes. Turn heat off and let soak for 10 to 15 minutes. Serve.
Peel potatoes; slice thinly. Place in casserole dish. Add onion, salt and pepper. Add soup and 1 can water. Bake until done. Add cheese slices and cracker crumbs. Brown in oven.
Mix Kool-Aid, Eagle Brand milk and half of Cool Whip with a spoon until thick. Pour into pie shell. Pour rest of Cool Whip on top of pie. Can be served immediately.
Mix all the ingredients except topping. Put in casserole dish and chill overnight. Bake for 45 minutes at 350°.
Cream butter and sugar. Beat in eggs. Sift dry ingredients and add alternately with water. rinse, drain, chop and stir in the sauerkraut. Bake at 350° about 30 minutes.
Fry bacon, let cool. Crumble; set aside (save fat). Peel and cut potatoes. Cook, cool and set aside. Take fat from bacon, add oil if necessary to make up difference (you need 3/4 cup). Saute celery and onion in fat approximately 3 minutes. Add flour, salt and pepper. Simmer approximately 1 minute. Add water, vinegar and sugar. Bring to a boil. Should be slightly thick. If not, add a little more flour. Add parsley. Simmer approximately 1 minute. Oil lasagna pan. Pour dressing over potatoes. Bake 45 minutes to 1 hour at 325° until bubbles. Serve warm, not hot.
Cream brown sugar and shortening. Add eggs, nuts and vanilla. Sift together flour, soda and cream of tartar. Work (with hands) into first mixture. Form into rolls. Place in icebox. Slice thin and bake at 300°.
Mix well. Pour over Rice Krispies. Put remaining Rice Krispies on top.
Combine ingredients. Mold into loaf. Bake in a greased baking pan in a moderate oven at 350° for 15 to 18 minutes. Serve with slices of hard-boiled eggs.
Strain pineapple; combine cranberry sauce and pineapple. Then stir together sour cream and sugar; combine all ingredients. Freeze in refrigerator trays or glass Pyrex dish until frozen. Scoop and serve.
Sift flour; measure and sift again. In mixing bowl, cream butter. Add sugar gradually; cream together until light and fluffy. Add egg; beat well. Add flour, a small amount at a time. Mix well. Stir in vanilla and blend. Press through cookie press and decorate with colored sugar or candied cherries. Bake on ungreased cookie sheet at 400° for 4 to 5 minutes. Cool on racks.
Place the sugar, mustard, salt, onions and vinegar in a blender or food processor; blend until smooth. In a steady stream, pour in vegetable oil and continue to blend until thick. Add poppy seed or pecans. Keep covered in refrigerator. Makes about 4 quarts. (This dressing will keep indefinitely.)
Stir the first 4 ingredients together. Add nuts and coconut. Bake at 375° for 40 to 45 minutes. Serve with Cool Whip or whipped cream.
Grease and flour a 9 x 16 glass baking dish. Mix together the pumpkin, eggs spices, sugar and milk. Pour this mixture into the pan. Sprinkle the dry cake mix on the top of the pumpkin mixture. Sprinkle the pecans on top of the cake mix. Drizzle the melted butter over the top of the cake.
In a large bowl of an electric mixer, cream the butter and sugar. Add eggs, one at a time. Beat well after each egg is added. Blend in sour cream. Add flour with soda mixed in. Mix well. Add extract. Bake in a 10-inch tube pan that has been greased and dusted with flour. Bake at 325° for 1 1/4 hours. Cool for 15 to 20 minutes before removing.
Grease an oblong baking dish. Put in ingredients in order given, just sprinkling the cake mix on top of the pie filling. Add nuts and pour the melted margarine over the top. Bake at 350° for 45 minutes to 1 hour. Spoon out to serve. Whipped cream is delicious on top.
Mix cheese and margarine at room temperature. Add milk and mix well. Add onion, broccoli and eggs, that have been beaten. Mix all of this very well. Next, blend in the bread mixes and pour into a greased 9 x 13-inch pan. Bake at 300° for 45 minutes. The bread should be done but not hard. It will be a little soft in the center.
Use gallon glass jar to mix and store. Flavors blend after 12 to 24 hours. Shake jar before each use. Will keep in refrigerator 2 weeks. Makes 1 gallon. Good with Mexican food or as a dip for nacho chips.
With fork, blend eggs. Add salt and pepper to taste. Mix in all other ingredients. Bake in an 8 x 8-inch pan at 375° for about 40 minutes, until brown.
Mix the flour and salt together in a medium-size mixing bowl. Combine the rest of the ingredients and stir into flour. Mix well. If dough is sticky, add a little more flour. Knead lightly on floured surface. Roll as thin as possible with a floured, covered rolling pin. Let stand 45 minutes. Cut into desired sized noodles. Put into tightly covered container to store. Cook in 2 quarts boiling water 8 to 10 minutes or until just tender. Drain.
Tips: Purchase fresh beans that are tender and velvety to the touch, not tough or wilted looking. If you wish, use 2 (10 ounce) packages frozen green beans, cooked to package directions.
Shred cabbage; add chicken, noodles and onion. Sprinkle contents of flavored packet from noodles over all. Mix sugar, vinegar and oil; pour over mixture and mix well. Refrigerate for 4 to 6 hours.
Combine all ingredients in microwave-safe 2-quart casserole. Cover; micro-cook on High 5 minutes. Stir to break up meat. Micro-cook 20 more minutes, stirring every 10 minutes. If meat is less lean, micro-cook first and drain off fat first.
Sift dry ingredients; fold in shortening. Let stand for 20 minutes. Add buttermilk, knead on floured board. Roll and cut biscuits. Bake at 400° for 15 to 20 minutes.
Chop cranberries in food processor and place in large bowl. Pour 1 cup sugar over cranberries. Pour crushed pineapple over sugar and cranberries. Set aside.
Melt caramels, oleo and Eagle Brand milk in double boiler. Dip marshmallows into melted mixture, then roll in Rice Krispies. Makes approximately 60.
In a small pan melt butter. Add both sugars. Mix the flour, soda and salt in a mixing bowl. In a small bowl, beat the egg lightly with a fork, then add the egg and vanilla to the butter mixture. Now add the butter mixture to the flour mixture. Stir. Add chocolate chips and nuts (optional). Stir until all mixed. Put in refrigerator for an hour. Set oven to 375°. Bake the cookies for 12 minutes. Don't overcook. Cool. Enjoy!
Saute green onions and onion in butter until tender. Add broth and bring to a boil. Add potatoes and cook until tender, then mix in pot. Add half and half and season to taste.
Drain pineapple (keep juice). Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in water and pineapple juice. Refrigerate 1 1/4 hours or until slightly thickened.
Cook noodles as directed on package. Put butter in frying pan and saute chopped onion and green pepper. Mix soup, milk and cubed cheese. Put noodles in greased casserole. Layer with sauteed onion and pepper. Cover with soup mixture. Top with 1/4 cup bread crumbs, mixed with 1 tablespoon butter (optional). Bake at 350° for 40 minutes or until heated through and brown.
Beat confectioners sugar, butter, eggs and vanilla for 20 minutes. Pour over graham cracker crust, then pour 4 cups blueberry pie filling over butter, egg and sugar mixture. Then make top layer of large Cool Whip and 1 cup finely chopped pecans. Cook blueberries 30 minutes with 1 cup sugar. Then add a mixture of 1/4 cup sugar and 1/4 cup flour to blueberries.
Sift dry ingredients into bowl. Add egg, milk and oil. Stir with fork until smooth and dry ingredients are moistened. DO NOT OVERBEAT. Bake in greased 8 inch pan at 425 for 20-25 minutes. Serve with chili or other hot soup. Delicious sliced with butter and honey or jelly.
Melt margarine and mix all ingredients. Bake at 350° for 25 minutes in 11 x 17-inch large sheet pan.
Stir together mayonnaise, wine, garlic, onion and seasonings. Pour marinade over chicken, reserving 1 cup. Cover and marinate in refrigerator several hours or overnight.
Grease a 3-quart casserole. Mix sugar and spices in a small bowl. Place half of potatoes in casserole. Top with half of the applesauce. Add half of the lemon juice and butter. Sprinkle with half of sugar mixture. Repeat layers. Bake at 375° for 30 minutes, covered, and 20 minutes, uncovered.
Beat egg whites until stiff. Gradually add brown sugar, sugar and vanilla. Beat until well blended. Slowly stir in chocolate morsels. Drop by teaspoon on ungreased cookie sheet. Bake at 300° for 30 minutes.
Preheat oven to 350°. Melt margarine in 13 x 9-inch pan. Beat eggs in bowl and add all other ingredients; mix well. Add to melted margarine in pan. Mix together so that mixture has absorbed margarine. Bake for approximately 45 minutes. Toothpick should come out fairly clean when inserted.
Step 1: Add 4 cups coarse salt to 2 gallons water. Let dissolve good. Fill a 4-gallon churn with medium size cucumbers. Cover with brine. Soak for 7 days.
Preheat oven to 350°. Boil or steam potatoes until tender. Remove skin and cut lengthwise into slices. Peel and core apples and slice into rings.
Mix ingredients well before adding cheese. Store in refrigerator at least 8 hours before serving with salad.
Preheat broiler. Heat skillet; spray well with non-stick vegetable spray and add margarine. Separate onions into rings and saute until golden brown. Rinse liver and pat dry. Season with salt and pepper. Broil for 5 minutes for medium, per side. Place liver on warm platter. Top with onions and chopped parsley. Serves 4.
Dissolve cornstarch in heavy cream and stir in remaining ingredients. Pour into unbaked pie shell and top with crust or lattice. Bake at 450° for 10 minutes. Then reduce heat to 350° and bake for 50 minutes.
Put hash browns in greased cake pan. Mix remaining ingredients together and pour over potatoes. Bake at 350° for 1 hour to 1 hour and 15 minutes. You can put crushed potato chips over the top.
Combine cake mix, pudding mix, oil, sugar and water. Add eggs, one at a time, using electric mixer. Stir in by hand the sour cream and chocolate chips. Pour into well-greased Bundt or tube pan. Bake one hour at 350°. Let cool before removing from pan. Let cake stand for 24 hours before serving. Good served with peppermint ice cream. Cake freezes well.
Take hamburger; add 2 eggs and breadcrumbs and mix by hand. Then roll out mixture between 2 pieces of wax paper until 1/2-inch thick. Spread onto the flattened hamburger the following mixture: Mix together spinach (thawed), Monterey Jack cheese, 1 egg, Parmesan cheese, dried Ranch dressing and basil. After mixture is spread, roll the hamburger which is coated like a jelly roll. Cover with aluminum foil and bake at 375° for 45 minutes, covered, and then 15 minutes, uncovered.
Chop corn and drain. Mix and sift dry ingredients. Add the corn. Separate eggs and beat yolks slightly. Add to the corn mixture. Beat egg whites until stiff and fold in. Drop spoon into hot oil, then into batter. Pick up a spoonful of the corn mixture and place in hot oil. Cook to a golden brown.
Brown meat; drain well. Mix vegetables together. Crush Doritos and add to salad and meat. Add cheese. Pour on dressing right before serving. Toss.
Cream butter then gradually add in 1 1/4 cups sugar, beating at medium speed. Add eggs, one at a time. Stir in sweet potatoes and milk. Combine flour, baking powder, salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg; add to creamed mixture and stir until moistened. Stir in raisins and pecans. Spoon into greased muffins pans, filling about two-thirds full. Combine 2 tablespoons of sugar and 1/4 teaspoon cinnamon, and sprinkle over batter. Bake at 400 degrees for approximately 25 minutes. Yield 2 dozen.
Mix cake mix. Combine ingredients (except the water). Stir over low heat until mixture comes to a boil. Add water and again boil. Boil 1 to 2 minutes. Remove from heat; let cool. Pour cake batter into pie shell. Pour the lukewarm batter in gently. Sprinkle with nuts. Bake in a preheated 350° oven for 50 to 55 minutes. Best served warm.
Chop peppers coarsely. Cook in 3/4 cup water until tender; drain well. Combine butter and flour in saucepan, blending well. Add milk and salt gradually, stirring constantly, until smooth and thickened. Mix sauce with mushroom soup and peppers. Pour mixture into buttered casserole. Sprinkle cheese over pepper mixture. Top with bread crumbs. Bake at 300° for 30 minutes. Yields 6 to 8 servings.
Blend cream of coconut with 3 ice cubes and water. Add 7-Up, lemonade and pineapple juice. Mix all together. Pour into punch bowl and add rum or whiskey.