HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter glass rectangular Pyrex pan. Pour mixed peaches with juice in pan. Cover peaches with cake mix. Place 1/4 stick butter, shaved, over cake mix. Bake approximately 45 minutes. Serve with French vanilla ice cream.
Brown meat in skillet with first 6 ingredients. Place in casserole dish. Put cabbage on top. Mix basil and oregano into tomato sauce. Pour over cabbage. Bake, covered, at 350° for 45 minutes. Sprinkle with cheese. Serve over rice.
Place sugar, oil, eggs and vanilla in large bowl and beat well. Sift together flour, soda and salt and add to first mixture, alternately with milk and poppy seed mixture. Bake in ungreased 10-inch tube pan at 350° for 1 hour and 10 minutes. Invert on cake rack to cool. Dust with powdered sugar.
Heat oil in a large skillet; add carrot and onion. Saute until onion is soft. Add garlic powder, Italian herb seasoning, veal and ground meat and saute until meat is brown. Add white wine and simmer on low for 30 to 45 minutes. Put the meat and vegetables a little at a time in the blender and puree. When all meat has been pureed, add egg yolks, salt, pepper, 3 tablespoons of Parmesan cheese, parsley and 1/2 cup of the Mornay sauce; mix thoroughly.
Mix together corn, eggs, flour, sugar and milk. Put in greased casserole. Dot with butter. Bake 30 minutes at 350°.
Cook sugar, salt and evaporated milk and stir over medium heat until mixture comes to a boil. Then boil 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts.
Take half of water and bring to boil; stir in Jell-O. Then add rest of water. Let Jell-O mixture set in refrigerator until it starts to jell, then stir in apples, cinnamon and cranberries. Serves 4 to 6.
Clean and boil chicken with onion and bell pepper; take out chicken and boil spaghetti in same water chicken was boiled in. When tender, add cheese, pimentos, soup and chicken.
Heat oven to 350°. Grease 8 x 8 x 2-inch pan with butter flavor Crisco. Set aside. Combine butter flavor Crisco and milk in large saucepan. Place on low heat until butter flavor Crisco melts. Remove from heat. Stir in brown sugar. Add egg. Stir until well blended. Combine flour, baking powder and salt. Stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into baking pan. Bake at 350° for 27 to 30 minutes or until a wooden pick inserted into center comes out clean. Cool in pan. Cut into 2 x 2-inch squares. Makes 16 squares.
Crush cookies and reserve some crumbs for top of dessert. Put remainder in 9 x 13-inch pan and drizzle melted butter over crumbs. Cool, then spread with 1 container of whipped topping. Prepare pudding according to directions. Blend in softened cream cheese and carefully pour over whipped topping layer. Top with remaining container of whipped topping and sprinkle with reserved cookie crumbs. Freeze until serving time, thawing slightly before cutting into pieces.
Dump into 9 x 13-inch pan pineapple, coconut and yellow cake mix. Press down, then cut into pieces the margarine and place on top and top then with chopped pecans.
Mix all ingredients for cake together. Bake in 3 layer cake pans at 300° to 350° about 30 minutes. Cool.
Quarter and seed apples; I do not peel. Cook, covered, preferably without water being sure they don't stick until mushy. Put through blender or food processor for thick sauce. Add 1 cup of sugar (you can add less if you desire) for every 2 cups of sauce. Put sugared sauce in a large, deep cooker (I use our canner) in oven at 350°. I cook for at least 4 to 6 hours. Cook until it is as thick as you want. I have cooked it all day. After it has finished cooking, add the oil of cinnamon to taste. Just a few drops may be all you need; oil of cinnamon is potent! Pour into hot, ready canning jars and seal. The butter is so hot it has never been necessary to can in a canner. The jars always seal fine.
Grease jelly roll pan (cookie sheet with sides), line with wax paper and grease paper. Mix and pour the batter on top of wax paper. Bake at 350° for 15 minutes. Turn cake upside down on cloth tea towel dusted with 10x sugar. Pull off paper carefully. Roll in towel. Cool. Unroll and fill.
Heat oven to 325°. Grease bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cream butter, sugar and vanilla and beat until fluffy. Add eggs one at a time, beating after each addition. Sift dry ingredients together. Combine preserves and buttermilk and add alternately with flour mixture. Beat until well blended. Stir in nuts. Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours. Cool in pan 15 minutes. Cool completely. Wrap loaf and store overnight in cool place. Good served with strawberry butter.
Blend the graham cracker crumbs, 1/4 cup of sugar and 4 tablespoons of melted butter; place on bottom of an 8 or 9-inch spring-form pan.
Beat eggs thoroughly. Gradually add sugar, beating thoroughly. Melt butter. Add to sugar and egg mixture. Blend. Mix in flour, salt, baking powder and chocolate. Add vanilla. Bake at 350° for 25 minutes.
Melt fat in heavy aluminum or iron pot. Arrange a layer of beef, onion, rice and potatoes on vegetables in skillet. Cover pan and cook slowly on top unit for 1 hour. Can be cooked in slow oven.
Brown ground beef, onion, salt and pepper and drain. Add remaining ingredients and heat. Serve on buns.
Mix first 6 ingredients. Shape into balls, melt shortening in large skillet, brown and cook meatballs. Set meatballs aside. Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet. Stir until thickened. Add meatballs, pineapple tidbits and green peppers. Serve over rice.
Beat shortening and water until fluffy. Stir in sugar replacement; knead until smooth. Continue as follows for individual molds.
Place pecans and chips in bottom of pie crust. Mix eggs, karo, sugar, water and vanilla together. Pour into pie crust. Bake at 350° for about 30 minutes.
In several Dutch ovens, over medium heat, brown beef and onions; drain. Add the taco seasoning, tomato sauce and tomatoes; bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Boil eggs (hard-boiled). Cool, peel, slice in half and remove centers. Blend centers, mustard and mayo of equal parts until creamy. Chop olives and add to egg mixture. Fill egg white halves with mixture. Garnish with olive slice and sprinkle of paprika. Chill until served. Makes 24 eggs.
Dig horseradish in early spring or late fall. Cut off tops and replant. Scrub roots. Cut out bad spots. Cut in chunks. Grind with as little water as possible. Reuse horseradish water if grinding a small amount at a time to reserve the flavor. Grind finely. Add ingredients. All quantities are approximate. Add more or less to taste.
Heat oven to 350°. Mix flour, brown sugar, walnuts, baking soda and salt with fork in ungreased square pan, 8 x 8 x 2-inches. Mix in water, oil and vinegar. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Mix all together and roll in balls the size of a walnut. Then roll in sugar. Place on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Place a chocolate star/Kiss in center of each as soon as baked.
Mix butter, sugar, oil and egg yolks together. Add flour and soda and sift together. Add buttermilk and mix well. Add vanilla. Fold in stiffly beaten egg whites and then add coconut. Bake at 350°.
Combine all ingredients in a double boiler; cook over medium heat, stirring constantly, until all sugar dissolves. Reduce heat; simmer about 30 minutes, stirring occasionally. Continue cooking until thick. If mixture still seems too thin, add 1/4 teaspoon of cornstarch, mixed in a little cold water to thicken. Serve with pork or poultry. Delicious and different! Makes a great gift when packaged in a decorative glass jar!
Mix all ingredients together. Cover and refrigerate. Sprinkle with crushed pecans or walnuts before refrigeration. (Good summertime dessert.)
Combine cheese and mix well. Add all remaining ingredients, mixing well. Roll into ball. Chill until firm. I usually roll ball in chopped pecans.
Defrost bread dough. Hand chop the sausage, ham and cheese. Mix the chopped ingredients together in a bowl. Dice celery, bell peppers and jalapeno peppers. Add these seasonings with pimento, for coloring, to the bowl of chopped ingredients. Season to taste.
Combine Jello and sugar in a large mixing bowl. Pour the boiling water over them and stir until dissolved. Add the oil and lemon extract and stir. Add in the cake mix and beat thoroughly. Add the eggs, one at a time and mix for 1 minute after each. Pour into greased and floured tube pan and bake at 350° for about an hour or until a knife inserted comes out clean. Cool in pan for about 10 minutes, then remove from pan and cool on rack. Make a glaze of powdered sugar and real lemon juice and drizzle over the warm cake. You can make as much glaze as you like and make it as thick or think as you like by adjusting either of the ingredients.
Mix potatoes and sugar. Stir in balance; drop onto waxed paper. Let harden. Makes about 80 pieces.
Combine first seven ingredients in order listed; mix well. Stir in pecans. Pour into pie shell. Bake at 350° for 45 to 55 minutes.
Preheat oven to 350°. Spread oats into large shallow pan. Bake 10 minutes to toast (turn as needed). Toss with sugar, nuts and melted butter. Press evenly on bottom and sides of 9-inch pie pan. Refrigerate.
Cut French bread in half, then spread with pizza sauce. Add cheese and toppings as desired. Bake in oven at 350° until cheese is melted.
Mix sugar and flour in large bowl. Bring 2 sticks oleo, 5 tablespoons cocoa and water to a boil. Add buttermilk and beaten eggs. Pour over the sugar and flour and mix well. Mix all well and pour in greased cake pan (13 x 9-inch). Bake at 350° for 25 minutes.
Brown meat; drain and add onion. Cook until tender. Stir in barbecue sauce and chili powder. Heat thoroughly. Add process cheese spread. Stir until melted. Then arrange lettuce in cups. Fill each cup with meat mixture, chopped tomatoes and corn chips.
Add all ingredients to melted margarine. Remove pie shells from original foil pans and place in Pyrex pie plates or heavy pie pan. Pour mixture into shells. Bake at 350° for 30 minutes.
Mix lemonade, milk and Cool Whip. Pour into crust and freeze. Keep cold after cutting.
With sharp knife, cut top from bread. Set aside. Hollow loaf, leaving a 1 1/2 to 2-inch thick shell. Cut removed bread into cubes (set aside). In large bowl, beat cream cheese until smooth. Stir in clams, reserved clam liquid, onion, Worcestershire sauce, lemon juice, pepper sauce and salt until well blended. On baking sheet, make a cross with 2 sheets aluminum foil, each long enough to cover loaf. Pour clam mixture into shell. Cover with top of bread. Bake at 250° for 3 hours and wrap in foil. Serve with cut up vegetables for dipping and bread cubes.
Mix dates with boiling water. Cool to lukewarm. Cream the shortening and sugar. Add eggs and vanilla. Mix in date mixture and add soda, flour and salt. Add the nuts. Bake in ungreased tube pan at 350° until done, about 60 minutes.
Mix ingredients. Pour in graham cracker crust. Chill several hours in refrigerator. Garnish with strawberries.
Boil cabbage in a large pot until tender. In another pan, saute onions, garlic, celery and bell pepper in the butter and cooking oil. Toast the 4 slices of bread and soak in the condensed milk. When the cabbage is boiled, drain. Add the ingredients to the cabbage, including the oil and butter; mix. Chop up the bread and add to the mixture. Add the cheese and stir until melted. Put in a casserole dish and top with bread crumbs. Bake in oven at 400° until brown.
Mix ingredients in a microwave safe dish. Put in microwave and cook on High for 4 minutes. Take out and stir; replace in microwave and cook on High for 4 minutes more. Take out; add 1 teaspoon butter and 1 teaspoon vanilla. Stir and mix well. Put in microwave for 2 minutes on High. Take out; add 1 teaspoon baking soda. Stir until light and fluffy. Pour onto greased cookie sheet. Spread thin as possible.
Dissolve yeast in 1/4 cup warm water and set aside. Mix sugar, salt, water and shortening to your yeast. Then add flour until dough is stiff. Let rise for 15 to 20 minutes, then beat down. Let rise for 15 to 20 minutes, then cook for 30 to 35 minutes at 400°.
Mix peanut butter, margarine and powdered sugar. After mixing slowly, mix in Rice Krispies. Put in refrigerator until mixture is cold. Roll cooled mixture into round balls. Recool balls after formed. Dip balls into chocolate and paraffin mix with a toothpick and put on wax paper to dry.
Mix together flour, sugar, baking soda, salt and cinnamon. Add eggs and oil; stirring until moistened. Add bananas, pineapple (with juice), pecans and vanilla. Stir well. Pour into 3 greased and floured 9-inch round pans.
Boil potatoes and salt to just done. Drain. Add mayonnaise, cheese and green onion. Put into 9 x 13-inch pan and top with bacon and olives. Bake at 300° for 30 minutes (or mix all together, refrigerate and heat).
Mix strawberries, jello and sugar in saucepan. Bring to a boil and turn off heat. Let it cool. Mix large instant pudding according to directions. Add large sour cream and large Cool Whip. Mix well. Cover bottom of large glass bowl with vanilla wafers. Cover with pudding mix. Then add a layer of the strawberry mixture. Continue to layer until you use all. This is a very big pudding.
Microwave salsa and cheese in a microwave bowl on High for 3 to 4 minutes or until cheese is melted, stirring after 2 minutes. Serve with tortilla chips.
Melt butter and cocoa. Cool; add sugar and beaten eggs. Mix well. Add next ingredients in order given. Mix well. Chill. Roll into balls (any size) and roll in powdered sugar. Place on cookie sheet (greased) and bake for 10 minutes in 325° oven.
Cook vegetables as directed on package. Drain and place in casserole dish. Cover with soup and sprinkle with cheese. Bake at 350° until bubbly.
Mix everything together except the chilies and cheese. Pour 1/2 of batter into greased 2-quart baking dish. Spread with chilies and cheese. Pour remaining batter on top. Bake at 375° for about 45 minutes. Serve warm.
Grease 2 baking pans (8 x 8 x 2-inches) with butter or margarine. Heat all ingredients, except extract and coloring, to just boiling in saucepan over medium heat, stirring constantly. Cook, without stirring, to 256° on candy thermometer (about 30 minutes). Remove from heat and add peppermint extract. Pour half the mixture into a pan. Add food coloring to the other half of mixture and pour in the other pan. Let cool about 15 minutes, until cool in center. Fold, double and pull each color of taffy until stiff and light in color. Pull each color into long strips and twist together. Cut into 1 to 3-inch sections with scissors and wrap with wax paper. (Taffy will lose its shape if not wrapped.)
Peel and quarter potatoes. In 3-quart covered saucepan, cook potatoes in boiling salted water for 20 minutes until tender. Drain and mash. Cover and set aside. Butter a 2-quart baking dish. In large mixing bowl at high speed, beat cottage cheese and eggs for 2 minutes. At low speed, beat in sour cream, onions, butter, salt and pepper. Add potatoes and beat until well blended. Transfer to baking dish. If making ahead, cover and refrigerate until 30 minutes before baking. About 1 hour before serving, drizzle top of potatoes with butter. Bake in preheated 325° oven for 60 minutes or until heated in center and lightly brown.
Boil 1 cup water. Pour over lemon jello and set aside. Cream the cream cheese with sugar. Set aside. Beat evaporated milk which has been chilled. Add jello mixture to cream cheese mixture. Blend. Combine this mixture with beaten milk. Gently stir to mix. Add vanilla and pour mixture into crust. Chill several hours.
Slice sausage into 2 to 3-inch pieces and place in large pot with the corn. Add water and seasoning and boil 5 minutes. Add shrimp and additional seasoning and boil until everything is tender.
Mix pudding according to package directions. Sprinkle crushed cookies in bottom of 6 clear plastic cups, add chocolate pudding and gummy worms. Sprinkle with remaining cookie crumbs. Makes 6 cups of dirt.
Bring water to a boil. Add macaroni and salt. Stir to separate. Return to boil. Boil, uncovered, stirring occasionally, 9 to 12 minutes or until desired tenderness. Drain. Cut cheese into small chunks and add to macaroni. Add milk and butter. Return to heat and cook until cheese melts. Pour into serving dish and serve.
Brown ground beef in skillet with the onion, sausage and bell pepper. Drain. Put in large pot and add other ingredients. Bring to a boil, then simmer for 2 to 3 hours. Add dry ingredients to taste.
Layer chicken in bottom of a 9 x 13-inch baking dish. Sprinkle pepper, garlic and onion powder to taste. Put mushroom soup over chicken; then layer cheese slices on top. Cover with aluminum foil and put in a 400° oven for about 45 to 50 minutes.
In bowl combine mayo, sugar, vinegar, and salt. Add cucumbers. Stir to coat. Cover and refrigerate for 2 hrs.
Sift flour, baking powder and salt together. Mix in cornmeal. Cut in shortening. Add and stir until blended, the egg and milk. Dip into batter 8 to 12 wieners. Fry in deep, hot fat (365°) until brown, about 2 to 3 minutes on each side. Drain on absorbent paper. Insert wooden skewer in end of each frankfurter. Serve with catsup.
Cream butter and sugar. Add beaten eggs, then 3 cups of flour, sifted with baking powder and salt. Mix remaining flour with cherries, pineapple and broken pecans. Stir into batter. Add vanilla. Pour into greased tube cake pan that has been lined with brown paper. Bake at 250° for 3 hours. Let cool in pan before you take it up.
Thaw bread dough and let rise. Once doubled in size, roll out on counter to half-inch thickness. Use back of spoon to spread soft butter over dough. Sprinkle with cinnamon. Sprinkle with Equal for desired sweetness. Roll dough up like a jelly roll. Then slice about 1-inch thick. Place in pan and let rise again until doubled when desired height. Bake in 350° oven until golden brown. Frost if desired.
Cut chicken into serving pieces and fry until brown. Remove from pan or boil the whole chicken in 8-10 cups of water with a 1/2 tsp. salt. Remove and bake in oven until golden brown. Remove meat from bones and save the stock. Cut onions into thin slices and soak in vinegar and 1/2 cup of water. Pour water into large sauce pan. Add the seasonings and whole peppers, boil for 10 minutes. Add chicken and boil for 10 more minutes. Add the onions and vinegar to taste. Simmer for 5 minutes. Serve hot with corn tortillas.
Soften cream cheese and mix with sugar. Add sour cream and mix. Add remaining ingredients and mix. Pour into dish that can go in freezer.
Mix all dry ingredients. Add oil and eggs. Roll into small balls. Put 1-inch apart on cookie sheet. Bake in 325° oven for 8 to 10 minutes.
Mix all ingredients together. Top with noodles or onions after casserole has cooked about 30 to 35 minutes. Brown.
Cool corn bread; crumble. Mix tomatoes, relish, onion and pepper. Drain liquid from vegetables. Reserve liquid and mix with mayonnaise. Mix vegetables and corn bread together. Pour 1/2 mixture into pan; put half of mayonnaise on top; add remaining corn bread mixture; add remaining mayonnaise on top.
Cook carrots in boiling salted water until tender-crisp. In a separate pot, combine sugar, cornstarch, ginger and salt. Add orange juice and cook stirring constantly until thickened, boiling for 1 minute. Stir in butter and remove from heat. Pour over hot, drained carrots, tossing gently to coat evenly.
Mix sugar and juice. Bring to boil. Add beaten eggs and jello; let cool. Whip milk and fold into mixture. Pour in pie crust. Top with strawberries and chill.
Mix together flour, baking powder, baking soda, salt, cinnamon and sugar. Stir in walnuts and coconut. In another bowl, combine oil and eggs and beat 1 minute. Stir in carrots and pineapple. Combine the two mixtures, wet and dry. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix with pie crust blender in large bowl. Store in covered container in refrigerator. May be kept for several weeks.
Heat shortening, onion and mangoes together for 3 minutes. Add beef, pepper and salt and blend thoroughly, then remove from heat. Add eggs and blend. Stir in corn and tomatoes. Pour in casserole and sprinkle bread crumbs on top. Bake at 350° for 35 minutes. Makes 6 servings.
Mix sour cream, sugar and coconut together for the icing. Place in refrigerator overnight in airtight container. Bake cake mix in two layers; cut layers in half, making 4 thin layers. When layers are cold, ice with icing and store in airtight container in refrigerator for four days before cutting.
Grease two 8-inch layer pans. Line bottoms with waxed paper. Sift together first 3 ingredients. Set aside. Stir in next 3 ingredients together. Beat in eggs, one at a time. Blend until smooth. Add vanilla. Stir in flour mixture alternately with milk, beginning and ending with flour mixture, mixing until smooth after each addition. Bake at 350° for 25 minutes or until cake springs back. Cool 10 minutes. Remove and cool on racks. Split cake layers in half. Spread between layers with filling.
Add biscuit mix, milk, sugar and eggs together. For thinner pancakes add more milk. Heat frying pan and using Crisco shortening, fry until golden on each side.
Mix all ingredients in blender at slow speed and pour into two (8 or 9-inch) pie crusts. Bake 10 minutes on 400° and 20 minutes on 350°. Maybe a little longer until set.
Mix in mixer- pour into greased 9 x 9 pyrex dish and bake 60 minutes at 325 degrees. Even more moist second day- if it lasts that long.
Melt margarine and dates. Add all ingredients, except Rice Krispies and coconut. Cook for 6 minutes until all ingredients dissolve, stirring constantly. Remove from heat and cool slightly. Mix in Rice Krispies. Form into balls and roll in coconut. Cool and store in plastic container. Will last up to 2 weeks. Yields 2 to 3 dozen.
Combine soup, milk, parsley, onions and seasonings. Add rice and shrimp; mix thoroughly. Pour into greased 10 x 6 x 2-inch baking dish. Slightly crush corn flakes; combine with melted butter and almonds; sprinkle over top of casserole. Bake at 375° for 20 minutes or until bubbly.
Heat oven to 450°. Line pie shell with peaches. Sprinkle sugar over fruit. Bake in shell for 10 minutes. Take out and turn oven to 350°. Mix the egg, sugar, flour and butter. Pour over fruit. Bake 45 minutes at 350°.
Put orange juice and rind in measuring cup and add shortening and enough boiling water to make 3/4 cup. Stir into dry ingredients and add cranberries and nuts. Pour into greased loaf pans; let stand 20 minutes. Bake at 350° for 1 hour.
Mix 2 cups lime to 2 gallons water. Soak cucumbers for 24 hours; stir occasionally in lime water. Soak in crockery or enamel ware (do not use aluminum ware). Remove from lime water and rinse three times in cool water. Soak three hours in ice water. Remove carefully to drain.
Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. May add 1/4 cup shredded carrots. Makes 10 servings.
Cream shortening, then add sugars and eggs. Add remaining ingredients in order listed. Drop by tablespoonful onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix all ingredients and put in a pie shell. Bake at 350° for 45 minutes or until done.
Heat oven to 400°. Place fruit in greased 10 x 6 x 1 1/2-inch or 8 x 8 x 2-inch baking pan. Sprinkle water and sugar over fruit. Mix Bisquick, sugar and cinnamon. Beat egg thoroughly. Pour slowly over Bisquick mixture in a thin stream, stirring with fork until crumbly. Sprinkle mixture over fruit. Pour butter over all. Bake at 400° for about 25 minutes or until golden. Serve hot or cold with milk or cream.
Combine chicken, orange slices, nuts, apples, raisins and grapes. Stir together mayonnaise and curry powder. Add to chicken mixture. Toss to mix. Makes 6 servings.