HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugar; add eggs one at a time, beating well after each addition. Mix dry ingredients together. Add gradually to egg mixture, alternating with sour cream, ending with flour mixture. Stir in vanilla and cardamon. Fold in 1 cup blueberries. Pour half the batter into well-greased and floured pan, 9 x 13 x 2-inch or fluted Bundt pan. Cover with remaining blueberries. Sprinkle with brown sugar. Top with remaining batter. Bake at 325° for 40 to 45 minutes or until cake tests done. Cool in pan 10 minutes (15 for Bundt pan). Remove to rack to finish cooling (remove Bundt cake from pan). Serve with whipped topping.
Mix condensed milk, pie filling and drained pineapple. Add Cool Whip. Add marshmallows, if desired. Refrigerate.
Whip cheese till soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Pour into pie shell, sprinkle with nuts if desired. Freeze until firm and serve. Can be refrozen if not used. Wrap in sealing paper after pie is frozen.
Mix well the eggs, sugar and oil. Gradually add flour, baking soda, baking powder and cinnamon. Add grated carrots and 1 cup chopped pecans. Place in 9 x 13-inch pan or 3 layer pans, greased. Bake at 350° for 30 minutes. Cool.
Cut potatoes in half lengthwise. Slice each half into lengthwise wedges with some peel on each wedge. Soak in cold ice water for 20 minutes. Heat oven to 450°. Spray baking sheet with vegetable oil, spray liberally. Drain and dry potatoes. Place in plastic bag with 1 tablespoon olive oil. Close tightly and shake to coat. Arrange in single layer on baking sheet. Bake, uncovered, stirring occasionally for about 20 minutes, until golden and crisp. Season with salt, pepper and paprika.
Rinse and drain cherries. Place in a large mixing bowl. Pour sugar over cherries. and then pour flour over the cherries. Add almond extract, lemon juice and condensed milk. Beat together and let stand for a few minutes. Prepare the pastry shell, either home made or refrigerator. Roll out the pastry shell and place in a pie pan. Add the filling. Take the top pastry and cut it into 1 inch strips. Weave to cover pie. Sprinkle with sugar and bake at 450 degrees for 10 minutes, then hake at 350 degrees for 40 minutes.
Layer boiled chicken in bottom of baking dish. Next, layer eggs (sliced) over chicken. Mix vegetables, soup and broth together. Pour over chicken and eggs. Mix oleo, flour and milk together. Pour over vegetables. Bake in oven at 350° until brown crust forms on top, 30 to 45 minutes.
Boil potatoes. Cool and peel potatoes. Mash potatoes coarsely. Add all ingredients and stir vigorously. Serve cold. Top with chopped eggs.
In a large skillet combine first 6 ingredients. Simmer, uncovered, 10 minutes. Stir in beans*. In a 13 x 9 x 2-inch baking dish, spread 1/3 of the bean mixture over bottom. Top with corn tortillas, overlapping as necessary, and Monterey Jack cheese. Repeat layers. Top with bean mixture. Cover casserole and bake at 350° for 30 to 35 minutes, or until heated through.
Cream butter and sugar. Add eggs and vanilla. Combine dry ingredients; add to butter mixture. Add chocolate chips. Spread in a greased 9 x 13-inch pan.
Combine all ingredients and heat. Serve hot. Makes 16 four-ounce servings.
Combine beef and salt; brown in skillet. Drain. Stir in cheese and onion; set aside. Combine soup, milk and cheese spread in a medium saucepan over low heat, stirring constantly, until cheese is melted. Add onion dip mix and chilies; set aside. Dip tortillas in hot oil to soften, about 1 second; drain. Spread each tortilla with meat mixture. Roll tightly and place in 13 x 9 x 2-inch dish. Pour cheese sauce over tortillas. Cover with foil; bake at 350° for 30 minutes. I sometimes fix this as a casserole to save time, layering the tortillas and meat instead of rolling them individually. Still very good.
Combine chicken, grapes and celery in a bowl. In a separate bowl, mix other ingredients. Pour mixture over the chicken, grapes and celery. Let rest for at least 1 hour before serving.
Reserve 1/2 can Chinese noodles. Mix remaining ingredients together in casserole. Top with reserved noodles. Bake at 350° for 30 to 45 minutes.
Take fruit and place in bottom of pan; spread evenly. In a mixing bowl, mix milk, flour and sugar; mix well. Pour over fruit as evenly as possible. Bake until crust turns brown, about 15 to 20 minutes at 350°.
Mix all ingredients, then fold lime sherbet in. Can substitute orange or pineapple for limeade and sherbet.
Brown hamburger and sausage. Drain. Mix with remaining ingredients. Place in crock-pot. Cook 1/2 hour to 1 hour. Serve with chips.
Beat egg whites until they become stiff. Add sugar, beating well. Cut cake and ice cream in thick slices. Stack alternately on pan. Cover well with thick meringue, making sure to cover the sides well. Bake at 400°. This is a good dish to fix for your grandchildren.
Preheat oven at 375°. After sifting flour, add yeast and salt. Heat water and milk to lukewarm, do not boil. Add oleo and sugar to warmed liquid. Add 1/2 of dry ingredients to liquids. Mix well and then add remainder of dry ingredients. Knead 8 to 10 minutes on floured surface. Place in greased/buttered bowl and cover with damp cloth (turn dough once in bowl so all sides are greased). Put in warm (not hot) area. Raise 1 hour or until double in size. Knead and shape into loaves or rolls, let rise until double in size. Makes 2 loaves or approximately 1 dozen cupcake sized rolls. Bake: Loaves 35 to 40 minutes, rolls 20 minutes.
Boil broccoli until done. Drain off water. Put rice in baking dish. Add broccoli, Cheez Whiz and soup and mix well. Add 1 can of water before you mix. Bake at 350° for 20 minutes.
Before cutting corn off the cob, parboil long enough to set the milk in the kernels. Cut the corn off the cob, but do not scrape the cob. Pack cut corn into quart jars. Place 2 heaping tablespoons of coarse pickling salt in each jar; fill with water. Seal tight and store in a cool place. To serve, rinse before cooking.
Cook beef and onions until done; drain. Add tomato sauce, brown sugar and chilli powder; mix together and simmer on low heat about 30 minutes.
Brown meat and onion together. Mix with all other ingredients and heat in 350° oven, uncovered, until bubbly, 25 to 30 minutes or heat in crock-pot longer. Serves 10.
Fry bacon and crumble. Break lettuce into bite-sized pieces in a large flat serving dish. Thaw the peas and sprinkle them over the lettuce as soon as they are thawed enough to do so. Mix the onion, celery, green pepper, mayonnaise and sugar. Pour over the lettuce and peas. Sprinkle cheese over this, followed by the bacon pieces. Chill overnight.
Combine meat, salt, nutmeg and parsley. Squeeze water from bread, add bread and egg to meat mixture and work to a paste. Form into small balls and saute in olive oil. Serve hot this way or keep warm in sauce made of equal parts of sherry and gelatined beef bouillon.
Cook pasta as directed on package. Rinse with cold water and drain. Combine and stir mayonnaise, wine vinegar, garlic, basil, salt and pepper in a bowl. Stir in pasta and remaining ingredients until well mixed. Makes 8 servings. Serve at favorite barbecue.
Mix all ingredients together; press into a greased pan. Bake at 300° for 20 minutes. Let stand 10 minutes. Cut into squares and take from pan.
Mix ammonia in 1/2 cup water, then pour into the remaining ingredients and mix thoroughly. Pour in large pan until set. Cut into bars.
Preheat oven to 350°. Lightly brown all spareribs. Combine all remaining ingredients to make a sauce. Place ribs in baking dish. Bake, covered, for 3 hours at 350°. Baste often.
Combine all ingredients and mix well. Shape balls 1-inch in diameter. Place on cookie sheet and brown in 350° oven, but don't overcook. When done, place in a slow cooker. Add sauce to cooker and cook on high until it begins to bubble, then cook on low for about 4 hours.
Saute onions in small amount of butter. In medium saucepan mix together and warm onions, broth, soups and Ro-Tel. In 9 x 11-inch casserole dish layer 1/2 of chicken, 1/2 of soup mixture, 1/2 of cheese and 1/2 of Doritos. Then layer the other 1/2 in the same order. Bake at 350° for about 25 to 30 minutes, just long enough to heat everything thoroughly and make cheese melt.
Place potatoes in a large pot and allow to boil until tender. Dice the onion and place in a large frying pan with 1/2 teaspoon of butter; stir-fry until brown. Add the ground beef, salt and pepper to taste until tender and brown. Do not drain.
Beat cheese until smooth and blend in sugar. Next comes sour cream and vanilla. Fold in Cool Whip, blending well and pour into crust. Chill at least 6 hours and spoon on cherries.
Saute celery in melted butter until tender. Stir in flour and seasonings. Gradually blend in milk. Cook over low heat, stirring constantly until thickened. Add cheese and stir until melted. Gently stir in drained green beans and pimientos. Heat thoroughly over low heat.
Preheat oven to 350°. Melt over low heat butter and semi-sweet chocolate chips, stirring constantly. Allow to cool. Sift together flour, baking soda and salt. Beat together eggs, sugar and vanilla. Stir egg mixture into melted chocolate until smooth, combine with flour. Stir in white chocolate chips and nuts. Chill until stiff. Drop by well-rounded teaspoonful onto ungreased cookie sheet. Bake 8 to 10 minutes. Yields 4 to 5 dozen 2-inch cookies.
Cream sugar and butter. Add eggs and beat until fluffy. Make paste of cocoa and vinegar, then add to mixture. Sift flour and salt together and add to mixture alternately with buttermilk. Add vanilla and food coloring. Bake at 325° to 350° for approximately 30 minutes.
Dissolve butter in scalded milk. Beat eggs. Add sugar, salt and scalded milk or butter. Add vanilla. Mix well and pour into large pie crust, uncooked. Garnish with nutmeg. Bake at 325° for 25 to 30 minutes or until shell baked.
In 1 1/4 cups water, cook rice. Bring rice to a boil; cover and simmer for 15 to 20 minutes or until all moisture is absorbed. Cool slightly. Beat eggs slightly; add sugar, salt and milk. Mix (low speed) only until mixed. Add rice, raisins, milk, butter and vanilla to egg mixture. Blend well. Put into shallow baking dish. Sprinkle with nutmeg if desired. Place in water bath and bake at 375° for 45 minutes or until a knife inserted comes out clean. Serve with a garnish of sweetened whipped cream.
Peel and slice potatoes and onion very thin. Layer in large baking dish. Dot with margarine. Mix milk and flour; pour over potatoes and onion. Take a spoon and move potatoes around so as to cover with milk. Sprinkle with salt and pepper. Bake at 350° for 1 hour, uncovered.
Cut and drain fruit. Mix dry Jell-O into cottage cheese. Mix fruit and cottage cheese and add Cool Whip; chill. Good.
Cream shortening, sugar and eggs. Make a paste of the cocoa and coloring. Sift the dry ingredients; add to the creamed mixture and cocoa; mix alternately with milk. Add vanilla, soda and vinegar last. Pour into two greased and floured cake pans and bake at 350° for 30 minutes.
In a large bowl combine all ingredients except paprika. Pour into a buttered shallow 2-quart casserole. Sprinkle with paprika. Bake at 350° for 40 to 45 minutes or until a knife inserted near center comes out clean. Serves 6.
Boil and mash potato. Let cool. (Too much potato makes mixture wet.) Mix in confectioners sugar, vanilla and coconut. Line 8-inch square pan with plastic wrap. Spread coconut mixture evenly over plastic. Cover with 2 squares melted chocolate. Cool about 30 minutes, until chocolate is set. (Okay to cool in refrigerator. Will take longer on countertop.) Grasp plastic securely and flip chocolate covered coconut mix onto flat surface. Return mix to pan, chocolate side down. Peel plastic off. Cover with other 2 melted chocolate squares. Let cool. As soon as chocolate sets, cut into squares. Refrigerate.
To Cook Roast: Bake at 350°, covered, with 2 cups of water for 4 hours. Add more water if it gets too dry.
Combine first 6 ingredients in a large bowl. Make a well in the center of mixture. Combine oil, egg, sugar, pears, and vanilla. Add to dry ingredients, stirring until moistened. Spoon mixture into 2 greased 8-1/2 X 4-1/2 X 3-inch loaf pans. Bake at 325 degrees for 1 hour and 15 minutes or until bread test done. Cool 10 minutes before removing from pans. Yield: 2 loaves.
Mix together stuffing mix, margarine and water. Place one-half of mixture in buttered 9 x 13-inch baking dish. Mix together chicken, onion, celery, mayonnaise and salt. Pour over bread mixture in baking dish and top with remaining half of bread mixture. Blend eggs and 1/2 cup milk and pour over top. Refrigerate overnight. Remove 1 hour before baking.
Combine ingredients in baking dish and cover. Bake 1 hour at 350°. Serves 4.
Sift all dry ingredients into a mixing bowl. Cut in the butter until crumbly. Stir in honey and milk just until moistened. Place on floured surface; with floured hands, knead gently 8 to 10 times. Roll to 3/4-inch thickness. Cut with 2 1/2-inch biscuit cutter and place on greased cookie sheet. Bake at 450° for 10 to 15 minutes or until golden brown. Makes 4 biscuits.
Brown and drain sausage. Cool. Beat eggs and milk. Add salt, pepper and mustard. Mix in bread cubes. Add cheese and sausage; stir. Pour into glass baking dish. Cover and refrigerate overnight.
Mix and blend all ingredients together. Pour into muffin pans lined with appropriate size papers or grease pans. Bake at 350° for 15 to 20 minutes for mini size or a bit longer for larger muffins.
Brown meat. Drain oil. Add garlic powder, salt, soup mix, puree, pepper and oregano. Cook until thick (15 to 20 minutes).
Cook macaroni according to package directions; drain. In saucepan melt margarine over low heat. Blend in flour and salt. Add milk all at once. Cook and stir until thick and bubbly. Stir in cheese until melted. Stir in tuna, apple and macaroni; turn into a 12 x 7 1/2 x 2-inch baking dish. Combine crumbs and melted margarine. Sprinkle atop casserole. Bake at 350° until apples are tender, 30 minutes. Serves 8.
Combine sugar, cocoa, margarine and Pet milk. Microwave on High for 3 minutes, stir. Microwave on High for 3 minutes, stir. Microwave on High for 3 minutes, stir and add peanut butter, marshmallow cream and vanilla. Let cool for 30 to 35 minutes in buttered pan.
Microwave chocolate and butter on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour. Spread into greased 9-inch pie plate. Bake at 350° for 30 minutes or until toothpick comes out clean. Cool completely on wire rack. Scoop out center of brownie, leaving 1/2-inch thick rim around edge and thin layer of brownie on bottom. Reserve brownie pieces.
Cook salt pork, covered, over medium heat until fat is rendered (6 minutes). Add onion. Cook until brown, stirring often. Stir in spinach until well blended. Keep warm. Heat butter until melted; add flour. Cook 2 minutes, stirring slowly. Add milk and cream slowly. Heat to a boil, stirring constantly, until thickened. Add seasoning and spinach. Stir well. Heat through. Can make the day before covered airtight. Gently reheat on stove top or microwave.
Bring to boil the pineapple. Stir in the lemon jello until well dissolved. Mix in sugar. Cool until almost stiff. Whip evaporated milk along with the lemon juice until stiff. Pour on top of gelatin mixture and beat slowly on low speed until well blended. Put into crust and chill for at least 1 hour and 30 minutes.
Sift dry ingredients. Cut in shortening until mixture resembles coarse corn meal. Combine juice and rind with egg. Pour into dry ingredients. Mix just enough to dampen. Carefully fold in nuts and chopped cranberries. Spoon into greased 9 x 5 x 3-inch pan. Spread corners slightly higher than centers. Bake at 350° for 1 hour, until crust is golden brown.
Stir together dressing, jam and soup. Pour over chicken breasts and bake for 1 hour at 350°. Serve with rice, if desired.
Preheat oven to 375°. Spray 8 x 2 1/2-inch diameter ring mold with unflavored cooking spray. Set aside. Combine melted butter and sugar until they just come together. Scrape down side of bowl. Add melted chocolate; mix until combined. Add eggs, one at a time, until combined. Sift flour, cocoa powder and salt together. Add dry ingredients to wet ingredients all at once and combine by using an electric mixer. Start on low speed and increase to medium.
In big bowl, mix half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with electric mixer on medium to high speed until mixed well. Beat in rest of flour.
Grease pan. Add rice. Pour boiling water over. Add meat. Mix soups and milk. Add to the other mixture. Bake in oblong pan for 1 hour and 45 minutes at 350°.
Cut up broccoli and onion in small pieces. Break up fried bacon and mix in raisins. Mix Miracle Whip and vinegar; toss with all ingredients. Let set 1 hour before serving.
The original recipe said to marinate the pork loin in this sauce. I do this and also bake the loin in the sauce. Bake in a 325° oven, covered, until the meat is no longer pink inside. Uncover the last 30 minutes of baking time. Thicken the sauce in the pan with a little flour and water and dribble a little of this over slices of the roast pork.
Preheat oven to 400°. Grease bottom and sides of 8 x 8-inch pan. Cool slightly. Add honey and vanilla. Mix all other ingredients in large bowl. Pour in ingredients from saucepan. Mix well. Pour into greased 8 x 8-inch baking pan. Press into pan. Bake 20 minutes until golden brown. Cool and cut into bars. Makes about 24 bars.
Fry bacon and break into pieces. Cut up both lettuce and cauliflower and put in bowl. Add bacon and cheese; toss. Ten minutes before serving, mix Miracle Whip and sugar. Pour over salad. Toss again and serve.
In small bowl, combine all ingredients. Spoon over ham surface during the last 30 minutes of baking. Makes enough glaze for a 4 pound half ham. Double recipe for whole ham.
Mix and press in 9 x 13-inch pan. Reserve 3/4 cup for topping.
Quarter and core all fruits. Do not peel. Run all through food chopper with coarse blade. Mix all together. Cook slowly, stirring often, about 2 hours or until thick as desired. Seal in jars. (Very good for pies and cookies.)
Cook chicken until done. Cut into chunks (about 2 cups) and put into baking dish. Mix sour cream, mayonnaise and cream of chicken soup, salt and pepper and pour over chicken. Melt butter and mix with crumbled crackers. Place on top of casserole. Bake in 350° oven for 15 to 20 minutes.
Saute meat and vegetables. Add soup, cooked noodles and remaining ingredients. Top with cheese. Bake at 350° until cheese melts. Serves 8.
Form meat into patties, then fry until done. Remove from pan and pour off grease. Mix soup, water, salt and pepper in the pan. Heat until boiling and add patties. Cook 10 minutes. Serves 6 people.
Preheat oven to 325°. Beat egg whites with Eagle Brand low-fat, lemon juice and food coloring if desired. Pour into prepared pastry shell; bake 30 minutes. Cool. Chill. Spread with topping. Attractive if garnished with lemon slices. Refrigerate leftovers. Makes 8 servings.
Use two refrigerator biscuits for each bunny. Cut one biscuit in half for the ears. Press into the second biscuit. Decorate with raisin eyes and cherry nose.
In double boiler, heat the milk with butter. Beat egg yolks, then stir in combined sugar, cornstarch and salt. Add to heated milk. Cook over boiling water, stirring until thick and smooth. Add dates and vanilla. Refrigerate until cold. Turn into baked pie shell and refrigerate. Just before serving garnish with whipped cream or Cool Whip and sprinkle nuts on top.
In a skillet, cook beef over medium heat until no longer pink. Drain. Set aside 1 tablespoon taco seasoning. Add remaining seasoning to beef. Stir in 3/4 cup water. Cover and simmer for 15 minutes.
Heat oven at 450°. Mix all ingredients. In large iron skillet pour in enough oil to cover bottom of skillet. Pour in all of cornbread mix. Bake at 450° until golden brown or about 25 to 30 minutes.
Butter the bread on both sides. Place the cheese between the sliced bread and cook in an iron skillet or on a grill until cheese is melted, turning the bread frequently so as not to burn the bread. Serves 1 or 2.
Combine milk and mushroom soup; set aside. Boil 2 quarts water. Add Stuff-A-Roni and 1 1/2 teaspoons salt. Boil for 8 minutes. Rinse under warm water. Mix Cheddar cheese, chicken, broccoli, bread and egg. In an 11 x 7-inch baking dish, pour 1 cup soup. Stuff the Stuff-A-Roni with chicken mixture; place, one deep, in baking dish. Pour remaining soup over. Bake at 375° for 30 minutes. Add remaining Mozzarella. Bake for 5 minutes. Serve.
Combine all ingredients and bake in 350° oven until done. Makes 2 layers.
Remove the stems from the strawberries, wash and cut into small pieces. Combine with the Grand Marnier and sugar and let stand for 15 to 20 minutes. Preheat the oven to 425° to 450°. Brush cups of muffin pans with melted butter.
Sprinkle salt, pepper and curry powder over chicken. Saute in margarine over medium heat for 8 to 10 minutes or until done. Can be served as an appetizer on toothpicks or as an entree over rice.
In blender, blend at medium speed for 3 minutes. Pour into greased 10-inch pie plate. Let stand 5 minutes. Sprinkle coconut on top. Bake at 350° for 45 minutes.
Beat egg until lemon colored and fluffy. Gradually add sugar. Beat until smooth. Set aside. Sift flour, baking powder and salt together. Add to egg and sugar mixture. Add nuts, apple and vanilla. Generously butter an 8 x 8-inch pan or pie plate. Bake at 325° for 45 minutes. Serve with whipped cream.
Place salmon fillets, skin sides down, in 13 x 9 inch baking dish sprayed with non stick cooking spray. Mix remaining ingredients until well blended; spoon over salmon. Bake at 375° for 20 to 25 minutes or until salmon flakes easily when tested with fork. This has 5 grams carbohydrate.
Use about 3 dozen medium peppers; if red peppers are not available, use green peppers.
Preheat oven to 400°. Grease 10-inch quiche dish or deep dish pie plate, 10 x 1 1/2-inch. Crisply fry and crumble bacon. Sprinkle bacon, cheese and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. No adjustments are necessary for high altitude (3,500 to 6,500 feet). Serves 4 to 6.
Boil macaroni, drain. Add butter, cheese and milk. Drain tuna and add to mixture. Serve. Makes 6 servings.
Scald milk. Stir in molasses, sugar, salt and margarine. Cool to lukewarm; measure warm water into large warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 1 cup white flour. Beat until smooth. Add enough of each kind of remaining flour to make soft dough. Turn on floured board and knead until smooth. Put in greased bowl to rise until double in bulk or 40 minutes. Punch down; shape into rolls and let rise until double for 30 minutes. Bake in hot oven at 400° for 15 minutes.
Take 1/2 of vanilla wafers and press into the bottom of well-buttered casserole dish, then blend well the eggs, butter, sugar and vanilla. Pour on top of crumbs as second layer, then for third layer, put on crushed pineapple. As fourth layer, spread on whip cream; fifth layer, sprinkle on the nuts, then sprinkle on remainder of vanilla wafers. Chill in refrigerator 3 or 4 hours. Makes 6 to 8 servings.
In quart bowl, whisk pudding mix into milk using 10-inch whisk until mixture begins to thicken. Fold in whipped topping using rubber scraper. Crumble 1/3 brownies into bottom of Chillzanne bowl. Top with 1/3 of pudding mixture, pressing lightly. Top with 1/3 toffee. Repeat last step 2 more times. Chill 30 minutes before serving. Yields 12 servings.