HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix white cake mix as directed on box. Bake. After cake has baked, poke holes in it with a fork. Dissolve the Jell-O in the hot water and then add the cold water. Pour over cake. Chill awhile. Make vanilla pudding as directed on box. Spread over cake. Spread whipped topping over that.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Cream margarine and sugar until light and fluffy; add eggs, 1 at a time. Beat well. Add vanilla. Sift flour, cinnamon, allspice, salt and soda. Add alternately to creamed mixture with buttermilk, saving a small amount of flour mixture to dredge pecans in. Cut up the fig preserves and add to the mixture. Add pecans. Bake at 325° in a prepared tube pan for 1 hour, then at 300° for 15 minutes.
Saute onions in butter; combine with soup, broth and green chilies and beat well.
Heat oven to 350°. Mix thoroughly sugar, Crisco, eggs, squash and milk. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 10 to 15 minutes. Cool slightly before removing from cookie sheet.
Melt butter and peanut butter in a saucepan. Combine sugar and cereal; pour over peanut butter. Blend mixture with hands and form into 1/2 inch balls; let cool. Melt butterscotch and chocolate chips in a double pan; pour over balls.
Grind cranberries and whole orange. Dissolve jello in 3 cups hot water. Add sugar and rest of ingredients. Chill.
Brown meat in olive oil with onion, garlic and parsley. Add tomato paste, water, 1/2 teaspoon salt and 1/2 teaspoon to remember and simmer for 1 1/2 hours. Mix eggs, Ricotta or cottage cheese and grated Mozzarella cheese. Arrange lasagna in baking dish in layers, alternating with layers of sauce, Mozzarella cheese and Ricotta until lasagna is all used. Sprinkle with grated Mozzarella cheese. Bake in moderate oven at 375° for about 20 minutes.
Roll out dough and spread peanut butter on it. Roll up jelly roll fashion. Chill and slice.
Heat oven to 350°. Oil lightly and dust and flour 2 round layer pans. Beat egg whites until frothy. Gradually beat in 1/3 cup sugar; continue until very stiff and glossy. Sift remaining sugar, flour, baking powder, salt and soda into another bowl. Add oil, mashed bananas, half of buttermilk and vanilla. Beat 1 minute on medium speed on mixer. Add remaining buttermilk and egg yolks. Beat 1 minutes; fold in egg whites. Fold nuts in gently. Pour into prepared pans. Bake 30 to 40 minutes. Cool. Eat frosted or plain.
Over low heat, melt chocolate, peanut butter and margarine in saucepan. Put cereal in large bowl. Pour melted mixture over cereal in large bowl. Put confectioners sugar in large brown paper bag. Add cereal mixture. Shake until coated. Put in airtight container and refrigerate.
Put margarine, sugars and butter in an electric fry pan at about 400 degrees, stirring constantly. When at a free boil, boil for 9 minutes. Pour onto a buttered cookie sheet already covered with 1/2 cup finely chopped walnuts. Finely chop 1-1/2 8-oz. bars of milk chocolate and sprinkle on top. Refrigerate. When set, break into pieces. Recipe is easy -- timing critical.
Combine all ingredients with hash browns. Top with 2 cups cornflakes, crushed, and 1/4 cup melted butter. Bake at 350° for 45 to 60 minutes.
Combine milk, sugar, egg yolks and butter in heavy saucepan; bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add vanilla, coconut and pecans; stir until frosting is cool and of spreading consistency. Spread between layers and on top and sides of German chocolate cake.
In saucepan, bring to boil the butter, onion and water. Add broccoli; bring to a boil. Remove from heat. Add the Minute rice; let stand 5 minutes. Add Cheez Whiz and cream of celery soup; place in buttered casserole dish. Top with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
Cut 2 slices of bread into cubes. Grease a 10 1/2 x 7 x 2-inch casserole or any 1 1/2-quart rectangular shape. Combine chicken, mayonnaise, celery, parsley, onion and pimento. Add salt, pepper and Accent. Spread over bread cubes. Add other 4 slices that have been cubed over the mixture. Combine beaten eggs and milk. Pour over all. Cover and refrigerate overnight. One 1 hour before serving, preheat oven to 325°. Pour undiluted soup over mixture and bake 50 minutes. Top with cheese and bake 10 more minutes. Serves 6.
Dilute yeast in 1/2 cup water. Add sugar, salt and stir. Add water and oil. Add 3 cups flour mixed with cinnamon and stir until batter is smooth. Add remainder of flour until dough is soft but firm. Knead until bubbles appear on surface of dough and it is smooth and satiny.
Cream margarine and flour and add pecans (makes a powdery mess). Spread over the bottom of casserole dish. Bake 20 minutes or until brown at 450°. Cool; run fork through it to loosen. (It will still be powdery.) In 1 bowl, put Dream Whip and cold milk. Whip until fluffy. In another bowl, put cream cheese. Cream with confectioners sugar. Gradually add cream cheese mixture to Dream Whip using mixer. Pour over crust-like mixture and cool. When cooled, pour cherry pie filling over. Cool, cut into squares and serve.
Mix all ingredients well. Form into small to medium balls. Place into frying pan and cook. Rotate balls so they do not burn.
Mix well. Bake in unbaked pie crust at 325° for 30 to 35 minutes. Makes 2 pies.
Put all dry ingredients together and mix. Add shortening and hot water. Mix 10 minutes in machine (we have a big commercial mixer) or knead it good. Raise, punch down, raise again, then put in pans and raise before you put it in oven. Bake at 350° for 30 minutes. Makes approximately 50 rolls and 2 loaves of bread or make what you want.
Preheat oven to 375°. Bake pie shell for 10 minutes; remove from oven and reduce heat to 325°. In a saucepan over low heat, melt semi-sweet chocolate chips with butter or margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients, except nuts, until smooth. Add nuts and pour into pasty shell. Bake 35-45 minutes or until center is set; cool. Serve warm or at room temperature. Good with ice cream.
In about 4-quart agate pot, put fish, salt and water to cover. Bring to boil and simmer until fish flakes easily. Remove from stock and slice potatoes into fish stock.
Peel, core and slice the apples. Place them in a baking dish. Drizzle the molasses or syrup over the apples, then sprinkle with with nuts, sugar, spices and salt. Slowly pour hot water over the top. Bake the mixture for 20 minutes at 350°, until the apples are tender. Squish the biscuit dough into a big ball. Roll the dough into a crust and spread it over the apples. Bake the pandowdy about 15 more minutes, until the crust is lightly browned. Serve it hot or cold with cream.
Mix cooked beef, onion, seasoning and beans for 10 minutes until done. Mix salsa and soup; set aside. Spray square pan with Pam. Layer meat, corn tortillas, cheese and soup mixture until done. Bake at 350° for 30 minutes.
Blend basil, garlic and olive oil in blender or food processor until smooth. Add pine nuts and cheese; blend until smooth. When ready to use, add more cheese if desired.
Slice deer or beef into strips 1/4-inch thick. Marinate meat overnight. Lay strips on oven rack and place in a 140° oven until desired dryness, approximately 6 to 10 hours.
Mix the first 5 ingredients together. Cut large flour tortillas in half. Spread mixture on tortilla and roll up. Place in casserole dish (9 x 13-inch or larger) seam side down. Pour whipping cream on top. Spread grated cheese on top. Bake at 350° for 30 minutes. Very good! Feeds 6.
Mix cornmeal, egg, flour and milk (mixture should be thick enough to stick to wieners, just a little runny). Dip wieners into mixture and cook in hot grease, deep enough so wieners will float back to top.
Beat eggs at high speed; gradually beat in sugar. Stir in remaining ingredients. Grease cookie sheet. Pour batter on cookie sheet and put chopped pecans on top. Bake for 15 minutes at 375°. Sprinkle a towel that isn't fuzzy (cloth) with powdered sugar and put cake on it. Roll it up and let it cool. Then put filling on the cake and roll it up again in foil.
Combine flour and beer in large bowl; blend thoroughly with wooden spoon. Cover bowl; keep at room temperature at least 3 hours. Divide onion rounds into individual rings. In large skillet, heat enough oil to drop in onion rings. Dip a few onion rings at a time into prepared batter, then into hot (375°) oil. Fry until golden brown. Place on cookie sheet lined with paper towels; keep warm in preheated 200° oven. Can be frozen and reheated in 400° oven, if desired. Makes enough for 4 to 6 servings.
Blend oleo with sugar, flour and nuts. Press over bottom and sides of 9-inch pie plate (not rim).
Mix flour and salt in a bowl. Make a well in center and add eggs. Blend thoroughly. Turn dough onto a floured board and knead. Cover and let stand 30 minutes. Roll until dough is paper thin. Cut dough into lengthwise strips in desired widths. Let dry thoroughly. If not used immediately, store in air tight container in refrigerator.
Completely soften beans by cooking in boiling water on the stove. Drain the water off of beans and transfer the beans to crock-pot. Add all remaining ingredients to beans and stir to blend entirely. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Top with sour cream and Cheddar cheese, if desired.
Use a piece of aluminum foil that can seal the roast well. Put the roast in the aluminum foil that has been placed in a pan with at least 1-inch sides. Sprinkle the soup mix over the roast. Put the soup and water on top of the roast, too. Cook in a 425° oven for 2 hours. Be sure you seal the foil well.
Wash beans. Put in pot. Bring to a boil. Cook until beans are swollen. Drain water off. Put beans in a baking pot and add water to cover. Add molasses, pork, salt and pepper. Bake at 350° for 6 1/2 to 8 hours in oven. Check often and add more water, if needed.
Cube Velveeta in a microwavable bowl. Drain tomatoes and mix with cheese. Add Hormel chili. Microwave, stirring frequently, until cheese has melted and all ingredients are blended well. Serve as a dip with tortilla chips.
In mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients. Add to creamed mixture and mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° 12-15 min. until edges are golden brown. Cool on wire rack. Makes 7 dozen.
Mix dry ingredients, then add remainder. Spread 1/2-inch thick in pan. Bake 10 to 15 minutes in a 350° oven. Cut in squares. Roll in sugar.
Sift flour, baking powder, salt and sugar together in a large bowl. Cut shortening into mixture with pastry blender until mixture looks like rice grains. Add milk and stir with fork. Put dough on board and knead 6 to 8 times. Roll dough 1/4-inch thick. Spread melted butter over dough. Put sugar and cinnamon on top of butter. Roll up in a long roll and cut into 12 pieces. Place in muffin pan. Bake at 350° for 10 to 12 minutes.
In a 5 x 10-inch greased dish, layer bread, meat, mushrooms and cheese. Mix Egg Beaters with milk and pour over all. Refrigerate overnight. (Remove from refrigerator approximately 15 minutes before baking.) Bake at 350° for 45 minutes. Serves 4.
Grease Bundt pan. Place pecans in bottom. Quarter biscuits and toss with sugar and cinnamon. Place on top of pecans in pan. Mix melted margarine and brown sugar in saucepan and bring to boil. Pour over biscuits. Bake at 350° for 30 to 40 minutes.
Melt butter or margarine in deep skillet. Add onion and pepper and cook until tender. Stir in rice and tomato soups and water; heat to boiling: turn heat down and simmer. Make 32 small meat balls with remaining ingredients. Brown meat balls and drop into simmering sauce. Cook slowly 45 to 60 minutes, or until sauce has thickened. Serve at once. Yield: 6 to 8 servings.
Cook onion in butter until tender. Stir in chicken, 1/4 cup picante, cream cheese and cumin. Heat through. Remove from heat. Stir in 1/2 cup of shredded cheese. Heat oil in skillet, fry tortillas to soften, drain on paper towels. Spoon chicken mixture into each tortilla; roll and place seam side down in 9 x 13-inch baking dish. Spoon remaining picante and cheese over tortillas. Bake 15 minutes in 325° oven. Top with onions.
Mix by hand margarine and 1/2 lb. powdered sugar. Add marshmallow creme, peanut butter and the rest of the sugar. Mixture will be thick. Mix well and then refrigerate until very cold. Roll into balls; place on a cookie sheet and freeze.
Cover the bottom of a 9 x 12-inch pan with cinnamon. Cover cinnamon with crushed pecans. Slice one loaf of bread into 12 pieces and lay on top of the pecans.
Cook stew beef. Leave small amount of water. Cool. Shred beef with fork until stringy. Add mushroom soup. Add enough water to water already in pot to equal 1 can. Add sour cream. Let simmer for 30 minutes. Salt and pepper to taste. Cook noodles. Pour Beef Stroganoff over noodles and serve.
Dissolve jello in 1/2 cup heated pineapple juice. You may need to add water to make 1/2 cup of liquid. Cool until slightly thickened. Add cream, marshmallows, cottage cheese and nuts. Pour into mold. Serves 8.
Heat vegetable oil in large skillet. Add chicken strips. Stir in salad dressing packet. Add vegetables and 2 tablespoons water. Stir-fry about 2 minutes. Makes 4 servings.
In food processor, using the metal blade, chop the garlic. Add chunks of Blue cheese, cream cheese and butter and process. Add the shredded Cheddar cheese and process. Form into two balls. Coat with the chopped nuts. Refrigerate 2 to 3 hours.
Brown first 4 ingredients. After browning add in layers, sliced potatoes, sliced onions, sliced carrots, 2 teaspoons salt and 1/2 teaspoon pepper. Steam in electric frypan with the vent closed until fork-tender, then if desired, leave vent open for last 10 minutes. This serves 4 to 6 people and is very tasty; your whole meal is in one pan.
Bread eggs into a bowl and beat well. Add milk and pinch of salt. Melt margarine in skillet and add eggs. Sprinkle pepper and bacon bits over eggs. Fold and brown on both sides.
Steam chicken in seasoned water; cool and shred. Combine chicken with apples, celery, almonds and grapes. Blend with mayonnaise and chill 1 hour before serving.
Cook shells as directed on box; cool. Mix cooked chicken, stuffing and Miracle Whip together. Mix separately 3 cans of soup and 1/2 cup water. Pour 1/3 of soup/water mixture on bottom of 9 x 13-inch dish. Stuff shells with chicken mixture and arrange shells over soup mixture in bottom of dish. Pour remaining soup mixture over shells and sprinkle with Parmesan cheese. Cover and bake at 350° for 40 minutes.
Brown meat and onions. Salt and pepper to taste. Warm soup, taco sauce, tomatoes and chopped chilies in saucepan. Grate cheese. Place tortillas in casserole dish. Cover with meat mixture, then pour soup mixture over meat. Top with cheese. Cook in 400° oven for about 25 minutes or until heated well through.
Mix filling at top speed 2 minutes. Pour into pie shell. Bake 25 to 30 minutes. Turn off oven and allow to set an additional 10 minutes. Remove from oven. Cool and chill. Garnish with whipped cream, maraschino cherries or chocolate or peanut butter morsels.
In top of double boiler beat egg whites, sugar, cream of tartar and water for one minute on high speed. Place over boiling water (water should not touch bottom of pan). Beat on high for 7 minutes. Remove from boiling water. Add vanilla and beat 2 more minutes.
Whisk milk and eggs. Put cut up chicken in it. In separate bowl, mix toast and butter. Flour chicken, dip in milk, then again in the toast mixture. Put in greased baking pan. Bake at 400° for 35 minutes. Mix butter, onions, bell peppers, and garlic. Saute until tender. Pour over chicken when done then top with cheese.
Place water, salt, nutmeg and butter in a 2-quart saucepan. Bring mixture to a full rolling boil over high heat. Add flour all at once. Remove pan from heat. Stir until mixture forms a ball and leave sides of pan. Beat in eggs, one at a time, until mixture is smooth and shiny. Add cheese and stir until blended.
Preheat oven to 325°. In a small bowl mix Bits 'O Brickle with liquid shortening until evenly coated, then stir in 6 tablespoons flour until well coated. Set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add salt, baking soda and flour. Mix well. Stir in coated Bits 'O Brickle. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 325° for 10 to 12 minutes. Makes 50 (2-inch) cookies).
Mix together eggs, sugar, pumpkin, cinnamon and Milnot and pour into an ungreased 9 x 13-inch pan. Sprinkle dry cake mix over this. Melt oleo and drizzle over cake mix. Sprinkle chopped pecans or walnuts over top. Bake at 350° for 1 hour. Line pan with foil so you can turn it over to ice it.
Beat egg and milk until smooth. Add (cooled) melted shortening. Stir slightly to blend. Pour into flour. Mix only until soft dough forms.
Mix all ingredients, except ginger ale. Chill. Add ginger ale when ready to serve.
Mix all ingredients together in order given. Roll into balls. Bake at 350° on ungreased cookie sheet for 8 to 10 minutes.
Brown meat and onion; drain fat. Add next 4 ingredients. Grease an 8 x 8-inch square pan. Line pan with half of tortillas. Add half of meat mixture and half cheese. Repeat tortillas, meat and cheese. Bake for 30 minutes. Let stand 10 minutes.
Bring first 3 ingredients to a boil for 11 minutes. Add vanilla and food coloring. Dip apples in candy and place on buttered sheet. Insert popsicle sticks in center of apples for easier dipping.
Mix all ingredients. Bake in a greased baking pan at 400 degrees for 35 minutes or until brown on top.
In a Ziploc bag, combine sugar and cinnamon. Add biscuits and shake, coating all biscuits with sugar and cinnamon mixture. Place biscuits around greased Bundt pan. Melt butter and pour cinnamon and sugar into butter. Pour over top of biscuits. Bake at 350° for 35 minutes. Turn out immediately.
Mix first 4 ingredients together and place in a buttered 9 x 9-inch pan. Mix remaining ingredients until crumbly and sprinkle over rhubarb mixture. Bake for 40 minutes at 375°. Double everything for a 9 x 13-inch pan.
Heat the oven to 250°. Line baking sheets with foil. With an electric mixer set at medium speed, beat the egg whites with the cream of tartar and salt until they hold soft peaks. Increase speed to high and beat in the sugar gradually. Continue beating until the whites hold stiff peaks. Beat in the anise. Drop by heaping teaspoonfuls about 2 inches apart onto the baking sheets. Sprinkle with colored sugar. Bake until firm to the touch, 40 to 45 minutes. Centers will still be soft. Let stand about 30 seconds on baking sheets before removing.
Crumble cornbread and biscuits real fine. Add sage, pepper, sugar and eggs. While still warm, add butter. Add chicken broth and onions. Stir until smooth (at a medium consistency). Salt to taste. Bake until done.
Brown bacon; remove from grease. Saute onion, pepper and celery in bacon grease. Pour off grease. Add soup, Worcestershire sauce, lemon juice, bay leaves and vinegar. Season with salt and red pepper. Simmer for 15 minutes. Add shrimp. Crumble bacon over top and serve over rice.
Place chicken breasts between 2 sheets of waxed paper; flatten with flat side of knife or mallet. Top each piece of chicken with a slice of ham. Roll up; secure with toothpicks. In skillet, brown roll-ups in butter. Mix soup and wine together; pour over chicken. Cover; cook over low heat for 25 minutes, or until tender. Stir occasionally. Makes 6 servings.
Pour pineapple in 9 x 12-inch dish, then cherry pie filling. Top with dry cake mix and chopped nuts. Slice margarine in squares. Bake at 350° for 30 to 35 minutes. (Cake will not look done until full 30 minutes is up.)
Add any combination of onion, tomatoes, black olives, green pepper and cucumber. Chop fine.
Thaw broccoli and mix with corn, 1/4 cup cracker crumbs, egg, 1 tablespoon butter, onion, salt and pepper. Place in 1 1/2-quart casserole dish (greased). Place on topping: Mix 2 tablespoons butter, 1/4 cup cracker crumbs and paprika. Bake, uncovered, at 350° for 45 minutes.
Mix all together. Spread into an 8 or 9-inch pan. Bake at 350° for 20 to 25 minutes, until like a brownie. Add cinnamon for variation if desired.
Beat egg yolks until thick and lemon colored. Add sugar gradually, beating well. Add flour, lemon juice, lemon rind, salt, sour cream, cottage cheese and butter; beat until almost smooth. Pour mixture into a 1 1/2-quart casserole. Bake in a slow oven (300°) for 1 hour or until set. Serve cooled or well chilled, topped with fresh strawberries and whipped cream. Makes 4 to 6 servings.
Mix cinnamon and sugar together in a plastic bag. Grease Bundt pan. Preheat oven to 350°. Open biscuits; cut into quarters. Shake a few at a time in the plastic bag and place in the pan to make 1 layer.
Mix all ingredients in a crock-pot. Simmer for one hour on low. Remove and discard spices before serving. Serve hot. Serves 6 to 8.
Make crumbs of flour, brown sugar and oleo. Put 1/2 cup of your crumb mixture in a flat dish. Reserve the rest for the topping. Beat egg whites, sugar, lemon juice and strawberries together 10 minutes with mixer. Whip cream and fold into strawberry mixture. Pour into dish; top with remaining crumbs and freeze.
Make cake mix (as on box); bake cake. Mix together cut strawberries and glaze. Put on cooled cake. Add Cool Whip on top. Garnish with fresh strawberries.
Cream together butter and sugar for 20 minutes. Add eggs, one at a time, and beat well. Add flour and lemon extract. Fold in 7-Up. Pour into greased and floured 12-cup Bundt pan. Bake at 350° for 1 hour and 15 minutes. Use glaze on top or frost as desired.
Cook macaroni and cheese according to package directions. Saute celery and onion in margarine. Add to macaroni and cheese. Add remaining ingredients. Sprinkle cracker crumbs on top. Bake at 350° for 30 to 40 minutes.
Melt one stick margarine and add to cookie crumbs. Pat in a 9 x 13-inch pan and freeze. Spoon ice cream over cookie layer. Sprinkle with peanuts, if desired. Top with cooled topping.
Cook sausage until browned; drain. Set aside. Separate crescent dough into 8 triangles. Place triangles, with elongated points toward center, in a greased 12-inch pizza pan. Press bottom and sides to form a crust; seal perforations. Bake at 375° for 5 minutes on lower oven rack. Reduce oven temperature to 350°. Spoon sausage over dough; sprinkle with cheeses. Combine eggs and next 3 ingredients; pour over sausage mixture. Bake at 350° on lower oven rack for 30 to 35 minutes. Makes 6 to 8.
Cream the sugar and lard together. Add eggs and beat. Add milk and beat. Add remaining ingredients and work until it looks like pie dough. Let stand for at least 2 hours in refrigerator or overnight.
Drain apricots and slice. Dissolve jello in boiling water. Cool. Reserve 1/2 cup jello and add apricots to remainder. Pour into serving dish. Fold Cool Whip into reserved jello and pour on top. Chill. Yield: 6 servings.
Mix crushed graham crackers and 1 stick oleo (melted). Spread in a 9 x 13-inch pan. Beat powdered sugar, 1 stick oleo and eggs for 10 minutes. Spread on graham crackers. Slice bananas. Layer on. Drain crushed pineapple. Spread on top. Top with Cool Whip and chopped nuts.
Soften cream cheese. Mix all ingredients until smooth. Cover with Cheddar cheese. Bake at 350° for 20 to 30 minutes. Serve with tortilla chips.
Cook rice in milk. Mix water to eggs and beat. Add to cooked rice and add sugar, vanilla and raisins. Pour into dish and sprinkle with nutmeg. Eat warm or cold.
Brown hamburger, onions and garlic. Add next 7 ingredients. Bring to a boil and simmer for one hour. Mix Ricotta cheese with eggs, 1 teaspoon salt and 1 teaspoon parsley leaves.
Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add eggs, one at a time, mixing after each addition. Pour into crust and bake at 325° for 25 minutes. Cool and top with strawberries, which have been mashed and cooked with a little syrup, flour and a little lemon juice and margarine.