HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pans 10 minutes, then remove from pans. After complete cooling, sprinkle with remaining cup of nuts.
Saute onion, pepper and celery in butter. Add soups and cheese. Cook over low heat until cheese melts. Fold in broccoli and rice and add salt and pepper to taste. Put in greased casserole and sprinkle top with paprika. Bake at 350° for 25 minutes or until bubbly. Serves 8.
Dissolve jello with scant cup of boiling water. Add contents of the can. Pour in mold and let set in refrigerator. Makes nice salad slices if molded in bread pan.
Dissolve jello in boiling water. Add frozen strawberries and stir until thawed. Add bananas and nuts. Pour half of mixture into mold and allow to set in refrigerator.
In a heavy saucepan over medium-low heat, cook and stir sugar until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-quart round baking dish, tilting to coat the bottom. Let stand for 10 minutes.
Melt butter and mix with remaining ingredients. Pour filling into pie shell and bake for 1 hour at 350° or until set and brown.
Arrange chicken pieces on foil-lined pan. Put 1 teaspoon of sauce on each piece. Cover with foil. Bake in oven or grill on low for 45 minutes. Turn often. Remove from foil and grill. Refill cup with barbecue sauce and spoon over chicken. Turn chicken often until done to suit your taste.
Mix cake according to directions. While cake is still warm, poke holes in cake all over. Pour sweetened condensed milk over cake. After cake cools, frost with Cool Whip. Sprinkle with Heath candy bars.
Place ham bone in enough water to cover in a large stock pot. Add next 6 ingredients. Simmer for 6 to 8 hours. Add green onions, parsley and sausage 1 hour before serving. Makes 2 gallons.
In a large mixing bowl, cream the butter, sugar and cream cheese until light and fluffy. Add salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Stir in flour. Pour mixture into a greased and floured Bundt or tube pan. Bake at 325° for about 1 1/2 hours.
Saute onion in butter for 3 minutes. Add water and bouillon. Boil until dissolved. Gradually add noodles and salt. Boil 3 minutes, uncovered. Stir in broccoli and garlic powder. Cook 4 minutes until broccoli is tender. Add milk and cheese. Cook until cheese melts. Makes 4 quarts.
Chop onion. Crush crackers. Mix all ingredients well. Make into patties. Fry or broil in oven.
A quick and easy, as well as tasty way to have pork chops. Simply use crock-pot, placing cream of mushroom soup on bottom (undiluted) of pot, then put chops, layering them with the soup. Cook with crock-pot on high for at least 4 hours. Delicious! It is best to rotate the chops, turning them over at least once.
Combine sugar and milk. Bring to a rolling boil. Take off stove and add peanut butter. Beat until the gloss is gone. Then pour into a buttered pan and let cool.
Mix 3 ounces of juice in cake mix. Prepare cake mix as directed on package, substituting 1 1/2 cups Cool Whip for the oil or butter. Bake in two greased and floured 9-inch layer pans about 30 minutes. Cool in pans on racks 15 minutes, remove from pans and cool completely. Beat cream cheese with mixer until smooth. Stir in remaining Cool Whip and juice. Frost cake. Refrigerate cake.
Cook broccoli according to package directions; cool. Add onion. Mix with mayonnaise, salt, pepper, soup, eggs and half of cheese. Bake at 350° until thickened. Sprinkle remaining cheese (I use a little more than 1/2 cup) on top for last 5 minutes. Bake until top is brown.
Preheat oven to 400°. Beat eggs thoroughly and gradually add sugar. Slowly pour in oil; add vanilla. Combine dry ingredients and add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins or cupcake liners. Bake at 400° for 20 minutes. Yields 24 muffins.
Heat oven to 375. Mix sugar, the butter, vanilla, almond extract and egg in large bowl with spoon. Stir in flour baking powder and salt. Divide dough into halves. Shape 1 half into 2 strips, 15 x 3 inches, 3 inches apart on ungreased cookie sheet. Sprinkle with sugar. Bake until golden, approximately 7 to 9 minutes; cool 2 minutes. Cut crosswise into 1-inch slices; drizzle with glaze. Repeat with remaining dough. Store loosely covered. Makes about five dozen cookies.
Mix vanilla and almond extract; set aside. In a small, deep bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside. Combine strawberries, sugar and almond extract.
Use a biscuit cutter and cut the center out of a slice of buttered bread. Both sides should be buttered. Place in a skillet over medium heat. Place an egg in the hole. Cook for about one minute and turn. Place a slice of any type of cheese on the cooked side and continue to cook for about another minute.
In a medium saucepan, bring 3 1/2 cups of water to a boil. Add contents of the box and tablespoon of Goya olive oil, corn oil or butter. Stir. Boil for 1 minute; cover tightly and reduce heat to low. Cook for 25 minutes or until water is absorbed. Five minutes before it is done, add your favorite seafood, such as shrimp, mussels, clams or whatever else you want; cook until fish is cooked.
Cream egg, butter, sugar and molasses. Add dry ingredients. Stir in raisins. Drop teaspoon-sized dough on greased tin. Bake at 350° for 7 to 10 minutes.
Cook broccoli for 5 minutes. Add remaining ingredients except cracker crumbs. Pour into baking dish. Cover with crumbs. Bake at 350° for about 30 minutes.
Put yeast in water and set aside. Add shortening and sugar to buttermilk. Beat eggs; add to yeast, then combine into milk mixture. Make a well in flour and add ingredients. Cover with cloth and allow to rise to top of bowl. Put in refrigerator to chill. Roll out like biscuits and let rise 45 minutes. Bake at 425° for 20 minutes.
Mix all ingredients, adding enough Miracle Whip to make right consistency. Best if eaten immediately.
Combine first 5 ingredients in a saucepan. Bring to a boil. Add the gelatine. Stir to combine. Fold in the drained shrimp. Pour into a jello mold and refrigerate until dip is set. Serve with crackers.
Mix together shortening, sugar and eggs; mix well. Sift together flour, cream of tartar, baking soda and salt. Add to creamed mixture. Chill dough.
Cut eggs in halves lengthwise. Remove yolks with fork. Smash yolks. Add rest of ingredients; beat until well mixed. Fill egg whites with mixture. Garnish tops with dash of paprika, chopped parsley or chopped chives.
Place flour in a large mixing bowl. Add sugar, lard, eggs and vanilla. Mix by hand until all flour is absorbed. Turn out on floured board. Knead until dough is stiff (may have to add flour). Roll thin and cut desired size. Sprinkle with sugar. Bake at 400° for 10 to 12 minutes.
In the morning before leaving for work, put the ribs and the bottle of barbecue sauce in crock-pot. Turn it on the low setting. Eat when you get home from work!
Mix all ingredients except potato chips. Put into greased casserole. Cover with the crushed potato chips. Sprinkle with paprika. Bake 30 to 40 minutes at 350°. Serves 6.
Mix together all ingredients, except pecans. Put in freezer until firm. Roll in ball, then roll in chopped pecans. Serve on Ritz or Town House crackers.
Bake cake as directed on box. Cool. Cut about 1/2 inch off top of cake. Pinch out bite-size pieces, leaving 1/2 inch on sides. Mix strawberries and some of whipped topping and unmixed Jell-O together. Layer mixture, unmixed Jell-O and bite-size pieces in cake. Put top back on and ice with whipped topping.
Combine broccoli, raisins, bacon and onion in bowl; mix well. Blend mayonnaise, sugar and vinegar in small bowl. Add to broccoli mixture; mix well. Chill for 2 hours or longer. YIELD: 8 servings.
Beat eggs until fluffy. Beat in milk or cream and seasoning. Pour into fat in skillet over low heat. Cook slowly, keeping heat low. As under surface becomes set, start lifting it slightly with spatula to let uncooked portion flow underneath and cook. To add herbs, cheese or meat, sprinkle 1/2 tablespoon per egg over top of eggs. As soon as all of the mixture seems set, fold and roll it. Serve immediately. Makes 2 servings.
Cut chicken into bite size pieces. Mix lemon juice, oil, seasoning, oregano and peppers and marinate chicken for several hours. Stir-fry chicken until cooked. Add cut up pepper, onion, mushrooms and tomatoes and stir-fry for 2 minutes. Serve with hot tortillas and Spanish rice. Grate cheese and lettuce for garnish.
In a skillet over medium heat in 1 tablespoon hot margarine, cook rice and onion until rice is lightly browned. Stir constantly. Stir in broth. Heat to boiling. Add chicken. Reduce heat to medium. Cover. Cook 5 minutes. Add vegetables. Cover; cook 15 minutes or until chicken is no longer pink and rice is tender, stirring rice mixture occasionally. Garnish chicken with lemon slice with paprika, if desired.
Mix all together but the chocolate chips and put in a 13 x 9-inch pan. Spread melted chocolate chips on top. Chill and cut into squares. Don't chill too long!
Melt margarine. Cook celery, onion and chicken livers until tender. Stir in cornstarch, adding 1 cup of water and remaining ingredients, except rice. Heat 5 to 10 minutes. Serve over rice. (Beef livers may also be used in lieu of chicken livers.)
Mix oil, lemon pepper, dill weed, garlic pepper, and Hidden Valley Ranch Dressing in a small mixing bowl. Mix with pretzels in a large bowl. Stir well, cover and let stand 24 hours. Stir well.
Cut broccoli into pieces. If frozen is used, cook and drain it. Slice up Fri Chik and grate cheese and melt the butter. In a 9-inch pie plate or shallow casserole, arrange broccoli and put Fri Chik on top. Combine soup and milk and pour over Fri Chik and broccoli. Sprinkle with cheese. Combine butter and bread crumbs and sprinkle over the top. Bake at 450° for 15 minutes or until hot. Makes 4 servings.
Crumble cooled cornbread and set aside. Mix mayo, pickles and juice; set aside. Mix pepper, onion, tomatoes and bacon; set aside.
Mix all ingredients and bring to a boil. Heat until red hots melt. Makes 1/2 gallon.
In 4 parfait glasses alternate layers of yogurt and raspberries. Garnish with whipped cream and candied lemon slices, if desired.
Mix. Bake in 9 x 13-inch pan at 300° for 40 minutes.
Place rhubarb in pie shell. Mix eggs, flour, sugar and milk together. Pour over rhubarb. Dot with margarine. Bake at 375° to 400° for 40 to 45 minutes.
In a small bowl, combine confectioners sugar and cream. Divide evenly between two greased 9-inch square baking pans. Sprinkle with pecans; set aside. On a floured surface, roll each loaf of bread dough into a 12 x 8-inch rectangle. Brush with butter. Combine brown sugar and cinnamon. Sprinkle over butter. Top with raisins, if desired. Roll up from a long side. Pinch seam to seal. Cut each roll into 12 slices. Place with cut side down in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator. Cover and let rise until doubled, about 2 hours. Cover loosely with foil. Bake at 375° for 10 minutes. Uncover and bake 8 to 10 minutes longer or until golden brown. Yield: 2 dozen.
Combine all ingredients except potato chips. Spread in a 9 x 13-inch casserole dish. Top with potato chips. Bake at 350° for 25 to 30 minutes.
Bake cake mix as directed on package in 13 x 9-inch pan. While cake is Warm, sprinkle the cut up oranges over it. Mix pudding using skimmed milk as directed on package and pour over oranges. Mix coconut into Cool Whip and pour over the pudding. Keep refrigerated.
Mix all ingredients but sauce and Parmesan cheese. Stuff cooked shells with mixture. Place shells in large flat baking dish that has a thin layer of spaghetti sauce on bottom. Pour rest of sauce over. Sprinkle Parmesan cheese. Bake at 350° for 30 to 40 minutes.
Cook broccoli according to package directions; drain and arrange in a greased 1 1/2-quart casserole. Place chicken over broccoli. Combine soup, water, mayonnaise, lemon juice and curry powder in a small bowl; mix well. Pour sauce over chicken. Top with breadcrumbs. Bake at 350° for 20 to 25 minutes or just until heated through. Yield: 4 to 6 servings.
Mix all the ingredients together. Bake at 350° for 30 minutes. Reserve 2 cups of dough for the icing.
Dissolve jello in boiling water. Stir well to dissolve. Quickly add and stir in completely the softened ice cream. (The jello needs to be hot to melt in the ice cream. The ice cream should be softened, but not melted before adding.) Mix in the remaining ingredients and refrigerate in a serving bowl until well set, overnight or several hours.
Set aside 1 1/2 tablespoons of tomato paste. Mix all other ingredients well. Mix 1 1/2 tablespoons tomato paste with water; smooth over top of loaf. Bake in covered dish at 350° for about 1 to 1 1/2 hours.
Mix all the ingredients together and place in 13 x 9 x 2-inch baking dish. Bake at 350° until bubbly.
Blend cream cheese and salmon very well with liquid smoke. Form into ball (this will seem a little soft) and roll in finely chopped fresh parsley and pecans. Chill at least 4 hours before serving.
Saute onion in margarine until soft. Mix in with broccoli. Beat (or mix in blender) the eggs, cream and salt. Spread cheese and broccoli evenly over bottom of pie shell. Place pie pan on cookie sheet. Pour cream mixture over broccoli. Bake on lowest rack of oven at 375° for 35 to 40 minutes, or until knife inserted comes out clean.
Unroll crescent rolls and place in bottom of 11 1/2 x 17 1/2-inch pan with lid. Spray with Pam first. Arrange and pat together at seams to form a single piece. Bake at 375° for 10 minutes; watch carefully (do not overbrown). Mix cream cheese, mayo and Ranch dressing together. After dough cools, spread with 1/2 of cream cheese mixture.
Heat oven to 400°. Grease muffin cups. Beat egg with fork. Stir in milk and oil. Measure flour, blend dry ingredients and stir in just until flour is moistened. Batter should be lumpy. Fill muffin cup 2/3 full. Bake for 20 to 25 minutes. Serve warm. Makes 12.
Cook Brussels sprouts. Drain off liquid. Mix Italian dressing, pimentos and mushrooms together and heat. Pour over cooked Brussels sprouts. Fry bacon until crisp and crumble on top of Brussels sprouts. Can be served warm or cold.
Peel and slice cucumbers. Add onion and green pepper, sugar and Miracle Whip. Salt and pepper to taste. Stir and refrigerate a couple hours before serving. Stir right before serving. Makes its own juice. Lasts for days in refrigerator.
In 10-inch skillet over medium heat, in hot butter, cook green pepper and onion until tender, stirring occasionally. Stir in soup and milk; blend well. Stir in meat and pimento. Cook 5 minutes more or until heated through.
Melt margarine. Add to mixture consisting of: warm milk, egg yolks and flour. Mix together and divide dough in 6 portions. Chill for at least 3 hours.
Mix apples and 1/2 cup sugar together. Mix the rest of the ingredients together until real fine. Put apples in bottom of baking pan. Sprinkle over top with the flour, sugar, baking powder, salt and egg mixture. Melt 1/3 cup butter and sprinkle over top. Sprinkle cinnamon over top last. (You can use any kind of fruit.) Bake in oven at 350° or 375° for 35 minutes or until fruit is done.
Drain salmon. Remove skin and bones. Place in bowl with cream cheese, lemon juice, onion, horseradish, salt and liquid smoke; beat with mixer at medium speed until smooth. Chill several hours. Combine parsley and pecans on waxed paper. Shape salmon mixture into ball and roll in nuts and parsley. Serve with crackers.
Mix first three ingredients and add dill and lemon balm. Add flour and sugar; mix. Put into muffin tins and brush with melted butter. Sprinkle with Parmesan cheese. Bake at 350° for 15 to 20 minutes or until done.
Pare potatoes; cut in quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in bag, coating potatoes well with cheese mixture. Melt butter in a 13 x 9-inch pan. Place potatoes in a layer in pan. Bake at 375° for one hour, turning once. When brown, sprinkle with Parmesan cheese. Makes 6 to 8 servings.
Combine first 4 ingredients; mix well. Stir in remaining ingredients plus a dash of cinnamon, if desired. Drop by 1/2 teaspoon 3 inches apart onto aluminum foil-lined cookie sheets. Bake at 350° for 6 to 8 minutes or until edges are brown. Cool completely before removing. Yields about 6 1/2 dozen.
Blend until smooth. Store in a jar in the refrigerator for up to 1 week or freeze. One-fourth cup equals 1 whole egg.
Place cheese spread cubes in 2-quart casserole. Microwave at 50% power for 3 to 6 minutes or until melted, stirring once. Beat in beer and garlic with wire whip until smooth. Microwave at High until heated, about 1 minute; garnish with pimiento and parsley.
Place beef in 2 qt. baking dish. Pour mushroom soup, dry onion soup mix, lemon-lime soda and tapioca over beef; stir until blended.
Combine beans with seasoning mix. Spread bean mix in 8 x 12 x 2-inch baking dish. Layer the remaining ingredients in the order listed. Heat 2 to 3 minutes on High in microwave oven.
Cook and stir pepper and onion in hot oil in saucepan until tender but not browned. Add corn, salsa and broth; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Add cheese; fluff with fork. This recipe may be halved or doubled. Makes 8 servings.
Mix first 3 ingredients in kettle. Place over low heat until sugar is dissolved or until fruit is clear. Take off of heat. Add dry Jell-O. Can or freeze.
Cook chicken in water with chopped celery and onion. Add salt and pepper to taste. Remove cooked chicken from pot and debone it, cutting chicken into small pieces. To broth add: chopped chicken, cheese, mushroom soup, peas, pimentos and noodles. Cook mixture until noodles are soft, then pour into a casserole dish. Bake at 350° for 30 to 40 minutes or until noodles are done and mixture is thick.
Toss all ingredients together and toss with Raspberry dressing. Serves 8-10.
Grease a 9 x 13 pan. Can spray with Pam. Mix cake mix, oleo and pecans and put in pan. Mix brown sugar and cream cheese. Place this on top of cake mix mixture. Put pecans on top of this. Bake at 350° for 25 to 30 minutes. Cool completely and cut into squares.
Fry bacon until crisp in Dutch oven. Remove bacon. Saute onion in bacon fat. Add potatoes, turnip and broth; simmer until done. Puree mixture in blender. Return puree to Dutch oven; heat to boiling. If desired, stir in sour cream.
Combine all but the jelly and chile sauce together. Form meatballs the size of a walnut and brown (skillet or oven). Drain well. Heat jelly and chile sauce and simmer over stove or in a crock-pot, stirring occasionally. Add meatballs and simmer about 30 minutes.
Mix sugar and oleo. Add eggs; mix. Add bananas, soda, salt, flour, vanilla and nuts. Mix well. Bake in 2 small greased and floured loaf pans. Bake at 350° until toothpick comes out clean when inserted in center, about 20 to 30 minutes.
In a large saucepan, over low heat, cook butter, sugar and water until melted. Add chocolate pieces and stir until partially melted. Remove from heat and continue to stir until completely melted. Pour into large mixer bowl and let stand 10 minutes to cool.
Place rhubarb in greased 8-inch square baking pan. Mix flour, sugar, cinnamon and butter; spoon over rhubarb. Bake at 350° for 45 minutes; top with whipped cream, if desired.
Melt oleo in skillet. Saute onions until clear. Layer onion and 2/3 of cheese in casserole dish. Heat soup, milk and soy sauce together. Pour over onions. Top with French bread. Bake at 350° for 15 minutes. Push bread into liquid. Top with remaining cheese. Bake 15 more minutes.
Dip chicken into egg then into crumb to coat. Brown chicken on both sides in skillet over medium heat in 2 teaspoons margarine. Add Prego sauce; reduce heat and simmer covered for 10 to 15 minutes. Sprinkle with cheese and parsley and simmer covered for 5 minutes or until cheese melts. Serves 4.
Using a blender, combine eggs, instant coffee, chocolate and liqueur. Bring milk to a boil. Pour hot milk into blender container with other ingredients; cover and mix on high speed for exactly 2 minutes. Pour into a Pyrex dish and chill for at least 4 hours. Serve topped with whipped cream if desired.
Mix cottage cheese, Parmesan cheese, lemon juice and mustard until smooth. Stir in the broccoli and pepper. Set aside. Lightly break up the potato interior with a fork without breaking through the peel. Top each potato half with the broccoli-cheese mixture. Sprinkle with paprika. Serve hot.
Mix all ingredients and put into jar. Refrigerate. Remove garlic after 1 day. May be kept up to two weeks in the refrigerator.
Cream shortening and sugar; add molasses and stir. Add beaten eggs. Sift flour, cinnamon, ginger, nutmeg and salt. Add dry ingredients alternately with buttermilk to molasses-sugar mix. Add soda, dissolved in hot water. Add vanilla, raisins and pecans. Grease muffin tins. Fill 2/3 full. Bake at 375° for 30 minutes. Batter can be kept in refrigerator several days. Bake as needed.
Place softened cream cheese on large serving plate. Rinse canned crab meat. Top cream cheese with meat and cocktail sauce, letting sauce run over sides. Place variety of crackers around serving platter. Decorate with parsley. Serve cold.
Freeze orange juice (or any other juice) in ice cube trays. Pop frozen juice cubes into plastic bag to store. Put 3 to 6 of these cubes at a time in a blender. Turn blender on and off until cubes reach snowy consistency. Pile into a paper cup to serve. Or blend the whole batch and store in freezer. Kids can serve themselves. Add a little water to make a slush.
Melt margarine in casserole in preheated 350° oven. Stir in other ingredients. Cover tightly with foil. Cook at 350° for 45 minutes to an hour. Check. If watery or soupy, uncover and cook 5 minutes more. Serves 8.
Remove rind from ham. Season with salt and pepper. Place in a roaster pan, bone side down, and with a sharp knife, score the top in a diamond design. This will help to sherry the meat. Add the water and tent with heavy foil. Bake at 350° in a preheated oven for approximately 4 hours or until the ham is tender and pulls away from the bone. Every 30 minutes, baste the ham with sherry. Save the brownings in the pan for gravy.
In an 8 or 9-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic and saute until onion is lightly browned. Add artichoke slices, salt and pepper and saute for 5 minutes; add wine and cook until almost all liquid has evaporated. Add water, cover and let simmer, stirring occasionally, until artichokes are tender, about 15 minutes. Serve sprinkled with parsley. Yield: 2 servings.
(Warning: This will explode and cause a fire if baked in a domed roaster pan. Don't ask me how I know!)
Mix cocoa, flour and sugar. Add eggs, vanilla and butter. Bake in 9 1/2 x 11-inch pan at 325° for 25 to 30 minutes.
Mix flour and salt in bowl. Combine milk and syrup. Add to flour all at once. Mix and roll to fit 9-inch pie pan sprayed with Pam. Cool before filling. Bake at 475° for 10 minutes.
In large pan, fry chicken and onion in cooking oil until well browned. Add the rest of the ingredients except for the sour cream and cheese. Simmer covered on low heat for 30 minutes, stirring occasionally.
Mix together real good until smooth, then add boiling water; stir until dissolved. Put on stove and bring to a full boil. Reduce heat and cook for 5 minutes. Put in refrigerator and cool. Put in 1-quart strawberries that have been cleaned. Frozen berries may be used, but reduce water to be added. Put in baked pie shell.
Mix coconut and milk together well by hand. Form into 1/2-inch to 1-inch balls. Place onto wax paper. Freeze overnight. Melt 1/2 package of chocolate and dip balls into chocolate. Place on wax paper. Let stand approximately 30 minutes. Serve. (Can place toothpick into balls before freezing; makes balls easier to dip into chocolate.)