HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1 stick margarine and graham cracker crumbs well and press into a 9 x 13-inch pan. Beat 2 soft sticks margarine, 2 eggs and 2 cups powdered sugar with mixer at least 15 minutes. The more you beat the creamier the filling. Spread on crust. Top with sliced bananas and pineapple. Spread on Cool Whip. Cover with nuts and cherries. Refrigerate.
Melt butter in a large saucepan; add brown sugar. Cool. Stir in eggs; blend well. Add vanilla. Add flour and baking powder. Stir in chocolate bits and nuts. Pour into a greased and floured jelly roll pan. Bake at 350° for 20 minutes or until done. Cool. Cut into squares.
Preheat oven to 450°. Generously grease popover pans; do not use oil. In small bowl, beat eggs slightly. Add the remaining ingredients and beat until just blended; careful not to overbeat. Fill prepared cups half full of batter, about 1/3 cup. Bake at 450° for 15 minutes. Reduce oven temperature to 325° and bake 25 to 30 minutes or until deep golden brown. Serve immediately. If desired, serve from baking cups. Yields 6 or 7 large popovers.
Mix flour, baking soda and salt. In a separate bowl mix shortening, sugar, eggs and vanilla. Mix shortening mixture with flour mixture and 4 tablespoons of milk.
Combine all ingredients in jar and shake. Chill. Shake again just before serving. Pour over lettuce wedges and sprinkle with chopped hard-cooked egg. Yield: 1 1/4 cups.
In a 2 qt. saucepan over medium heat, heat pizza sauce until hot. Add cheese, a few cubes at a time, stirring after each addition until cheese is melted. Do NOT boil. Serve with cubed Italian bread or tortilla chips.
Beat together shortening, sugar and eggs; then add vanilla. Add 1 cup flour, baking powder and salt, being sure to break up lumps with fingers, then add 2nd cup flour. Mix well with hands and roll out dough. Bake 10 minutes at 350° on center and top racks on greased cookie sheet. Makes 3 dozen.
Pour over cake and spread evenly. Put cake back in oven for about 5 minutes. Serve warm.
Boil Imperial sugar and water until clear; cool. Add fruit juices and chill. Add ginger ale at serving time. Pour over ice cubes. Serves 6 to 8.
Cook noodles per package directions and drain. In a large bowl, stir together sour cream, mayonnaise, Parmesan cheese, milk, mustard, salt and pepper to taste. Add remaining ingredients and stir until blended. Place mixture in 2-quart baking dish. Cover and bake at 350° for 40 minutes or until hot and bubbly. Serves 6.
Cream together shortening, sugars and egg. Add dry ingredients. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° until they spread and turn brown.
Mix sugar and cornstarch in a heavy-bottomed saucepan. Add orange juice gradually, stirring until smooth. Cook over medium heat, stirring constantly until the mixture comes together in one mass (very stiff). Separately, whip egg yolks and to them by spoonfuls add the hot mixture. Pour back into saucepan and cook over medium heat and boil several minutes. Add yogurt and butter. Place a paper towel over the saucepan and then put the pan top on over it. (This collects vapors that condense; good idea, eh?) Chill thoroughly.
Drain cherries. Add water and lemon juice to cherry juice to make 1 3/4 cups liquid. Heat and pour over Jell-O. Chill until partially gelled. Add remaining ingredients and pour into mold. Chill until firmly set.
Freeze cookie dough. Slice one roll into 40 (1/8-inch) slices. Arrange slices in a well-greased 15 x 10 x 1-inch jelly roll pan. Press together to form bottom crust. Set aside. Beat cream cheese at high speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Pour mixture onto cookie layer. Slice remaining dough into 40 slices; arrange over cream cheese mixture. Bake at 350° for 45 minutes. Cook; cut into squares. Yields 4 dozen.
Have all ingredients at room temperature. In small saucepan heat milk to lukewarm (105° to 115°). Stir in sugar and yeast. Let stand 10 minutes until bubbly. Measure flour into large bowl. Add butter; cut in with pastry blender or 2 knives used scissor/fashion until mixture resembles coarse crumbs. Stir in yeast mixture and egg yolks; knead until dough is smooth. Shape into a ball. Set aside. Grease 2 large cookie sheets.
Mix dry ingredients together. Mix sour cream, oil and eggs together. Add corn. Mix everything together. Bake in a nine-inch glass baking dish for 25 to 30 minutes in a 400° oven.
Beat egg yolks, add milk and melted shortening. Add flour mixture and stir. Beat egg whites and fold into mixture. Cook in pre-heated waffle iron. Makes 4 waffles.
Mix all ingredients well. Serve on Ritz crackers. Great snack and very easy to make. Really good.
Chop the peppers, onions and green tomatoes. Combine with the vinegar; cook for 15 minutes, then set aside. Mix together the sugar, water, salt, flour and celery seed; cook for 10 minutes. Add all this together, then add the mayonnaise and mustard. Seal in jars. Great for sandwiches or on crackers for snacks.
Stir dry ingredients together. Cut in shortening and add buttermilk. Knead lightly on floured board. Pat to about 1/2-inch; cut and place on well-greased pan. Bake in a 450° oven until brown.
Add enough water to pineapple juice to make 2 cups. Heat and dissolve jello. Add cream cheese and beat. Put in freezer until it begins to set, then beat with electric beater. Add rest of ingredients and beat. Makes big bowl.
Measure warm water into large mixer bowl. Sprinkle yeast over water and add instant nonfat dry milk, sugar, oil, egg, salt and 1 1/2 cups of flour. Turn on electric mixer and blend well, beating 3 minutes at medium speed on mixer. Remove bowl from mixer stand and, by hand, gradually add 2 to 2 1/2 cups more flour to form a soft dough that you can handle, not stiff, but not sticky. Beat dough well after each addition of flour to mix it in. Knead one minute. Roll dough into a 15 x 9-inch rectangle.
Make cake according to box directions, baking in a 9 x 13-inch cake pan. Make pudding. Refrigerate. After cake is done baking, let cool, then crumble the cake into fine crumbs; set aside.
Brown chops in oil about 3 minutes on each side. Remove, add onion rings to fat remaining in skillet. Saute until tender, about 3 minutes. Remove from heat and reserve. Melt butter in a medium pan. Stir in flour, salt and pepper. Cook 1 minute, add milk and broth slowly. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat. Arrange sliced potatoes and chops in buttered (or sprayed with Pam) dish about 11 x 7 x 2-inch. Top with onion rings. Pour sauce evenly over potatoes, chops and onions. Cover baking dish. Bake in moderate oven (350°) for 1 hour. Uncover and bake 10 minutes longer or until chops and potatoes are tender.
Spread pizza dough in a pan. Place slices of Provolone cheese on pizza to cover entire pizza, then add grated Mozzarella cheese to cover pizza. Sprinkle on black olives and garlic powder to taste.
Pour peaches into bottom of a 9 x 13 x 2-inch pan, juice and all. Sprinkle dry cake mix on top. Add nuts and slice butter over nuts. Bake in a 350° oven for 40 to 45 minutes. Cool and serve with Cool Whip.
Bring to boil, cover and let stand to cool. Prepare pudding with cinnamon. Fold in rice; let cool.
Saute mushrooms, shallots and 1/4 teaspoon nutmeg until juices evaporate, 10 to 12 minutes. Add 1/4 cup wine. Stir often about 3 minutes. Remove from heat. Add rest of wine. Set aside.
Mix all ingredients together except bacon slices. Place in a casserole dish or an oblong pan. Bake at 350° for 45 minutes to 1 hour, checking to make sure beans are not drying out. When they are done, crumble bacon across the top.
Place all ingredients into pot. Cover and simmer for 20 minutes. Do not add bouillon, if you will be adding your own cooked meatballs or sausage. Makes about 4 cups.
Saute onions and green peppers in oleo in a skillet. Add this to the eggplant. Blend in salt, pepper and cheese. Add the olives. Pour into a 1-quart greased casserole dish. Cover with bread crumbs. Bake in 350° oven for 30 minutes.
Combine melted butter and cracker crumbs. Put in bottom of 13 x 9-inch pan. Beat eggs on high speed until light (about 4 minutes). Add powdered sugar, softened butter and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over pineapple. Cover with Cool Whip. Sprinkle with pecans. Cover and refrigerate 6 hours or overnight. Garnish with cherries.
Butter the bread and cut into small pieces. Arrange it in a small baking dish alternating with the cheese, using bread for the bottom and top layers. Beat the eggs slightly and add the milk and salt. Cover the bread with the mixture adding more milk, if necessary. Bake in a slow 325° oven for 20 to 30 minutes.
Brown meat and drain. Add sauce and water. Blend and simmer for 5 minutes.
Mix the first four ingredients together. Top with margarine and enough crumbled Ritz crackers to absorb all margarine. Bake at 350° for 30 minutes.
Put dates, sugar and water in a saucepan and cook until thick. Add nuts and cool. Cream the brown sugar and shortening. Add eggs. Beat in flour, salt, baking powder and soda. Chill dough.
Line a square pan with plastic wrap. Pull up with plastic wrap to take out finished fudge.
Mix everything together and refrigerate 2 to 3 hours. Roll into balls and flatten with glass dipped in sugar. Bake 9 to 10 minutes at 350°.
Mix chocolate over warm water. Mix cream cheese and milk together until well blended. Add vanilla, salt and sugar; mix well. Add chocolate. Beat until creamy.
Combine the butter or margarine with the Ranch dressing mix. Slice the loaves of French bread lengthwise; spread tops with butter mixture. Place bread until broiler (or cut surface down on grill) until crispy and golden brown.
Combine chili sauce and jelly. Heat on low while stirring to melt jelly and blend well with chili sauce. After well blended, add frozen meatballs and heat until thawed. This usually takes about 30 minutes. You also want the meatballs to absorb the flavor, so the longer they heat, the better they taste.
Mix all ingredients well and form into ball. Roll in chopped parsley, pecans or dried beef.
Mix cream cheese, mayo, lemon juice, garlic and Worcestershire sauce together. Beat with mixer until smooth. Add celery and mix with spoon. Form mixture into a flat circle about an inch high and the size of a plate. Mix chili sauce and pickle relish. Put on top of cheese mixture. Place crab meat in middle and place shrimp around the crab meat on top of the chili sauce mixture. Serve with crackers.
In a small bowl, with fork or wire whisk, mix the Dijon mustard, honey, soy sauce, minced green onion and minced peeled ginger root.
Mix whole wheat flour with baking powder, sugar, salt and cinnamon. Soak All-Bran and oatmeal with milk. A small amount more of milk may be needed to improve consistency. Mix egg whites, oil and vanilla. Combine all ingredients; stir just enough to moisten. Fold in raisins. Pour batter evenly into muffin pans. Coat muffin pans lightly with vegetable oil spray such as Pam.
Here's a version a cook from a ranch down by the Rio Grande gave the cowboys for something hot when traveling north of the Red River.
Beat cream cheese in 2 1/2-quart bowl until smooth. Beat in sour cream, sugar and salt on low speed. Cut apricot halves in half. Reserve a few cherries for garnish. Stir apricots, remaining cherries, the pineapple and marshmallows into cheese mixture. Pour into 4 1/2-cup mold or 6 individual molds. Cover and freeze at least 8 hours.
Rinse, shell and devein shrimp. Heat oil over high heat in a 4-quart saucepan. Add onions, celery and bell pepper. Cook until tender. Add garlic, bay leaf and Creole seasoning; stir well. Add Tabasco sauce and 1/2 cup water. Cook 5 minutes, stirring occasionally. Add tomatoes; reduce heat to low and simmer 10 minutes, stirring occasionally. Add remaining water. Simmer 15 minutes, stirring occasionally. Add shrimp and cook until pink and plump, 3 to 4 minutes. Serve over rice. Makes 10 servings.
In wok or skillet, heat oil, then cook chicken until done. Add onion and pepper; stir and cook 2 minutes. Add 2 tablespoons water to stir-fry mix to dissolve. Put in skillet and cook 1 minute, stirring constantly. Prepare tortillas according to package directions. Put small amount of chicken mixture down center of tortilla and fold up envelope style. Serves 4. Prep time: 30 minutes.
Mix all ingredients together and spread into a 9x13 inch baking dish which has been lightly sprayed with cooking spray.
Saute onions, celery and pepper in butter. Mix crab meat and dressing mix to cooked seasoning. Add mustard, mayonnaise, egg, salt and pepper. Mix until well blended. Pack into well-greased shell; top lightly with bread crumbs and a little butter. Bake in oven at 400° until lightly brown, about 10 minutes.
Into medium size saucepan place ground meat, onion and tomato sauce. Heat on high about 10 minutes, then simmer for about 20 minutes until onion is fully cooked. Serve over rice. Makes 4 to 5 servings.
Combine jello and hot water. Cool slightly. Add the rest of the ingredients and pour into a mold. Refrigerate. (Goes well with ham.)
Heat oven to 375°. Gradually stir broth into baking mix in ungreased 1/2-quart casserole. (Mixture will be slightly lumpy.) Stir in remaining ingredients except chow mein noodles. Bake uncovered until thick and bubbly, about 40 minutes. Sprinkle with the noodles. Bake uncovered 5 minutes longer. Cool 5 minutes before serving. Serve with soy sauce, if desired. Makes 5 or 6 servings.
Makes 4 to 5 dozen puffs. Preheat oven to 450°. Grease baking sheet and set aside. In saucepan over low heat, heat butter and broth until butter is melted. In small bowl, stir together flour, salt and mixture all at once to saucepan. Stir vigorously over low heat until mixture forms a ball and pulls away from sides of saucepan. Remove pan from heat; cool 5 to 10 minutes. Add eggs, one at a time, beating thoroughly after each addition. Continue beating until thick and glossy dough is formed. Stir in chicken, almonds and paprika. Drop by small teaspoon onto prepared baking sheet; bake for 10 minutes, then reduce heat to 350° and bake for 10 minutes, or until puffs are golden brown.
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each is added. Beat in banana, milk and extracts.
Bring vegetables and water to a boil in a medium saucepan, stirring occasionally. Reduce heat and simmer for 3 minutes. Add milk, crabmeat, butter, garlic salt and basil. Bring to a full boil. Stir in rice and cheese. Cover, remove from heat. Let stand 5 minutes. Fluff with a fork before serving. May substitute imitation crabmeat.
Blend in blender. Add 1 can salad shrimp-spooning them into above mixture.
Butter bottom of 13 x 9-inch dish. Layer bottom with whole graham crackers. Mix pudding with milk; blend in Cool Whip. Pour half of mixture over graham crackers. Layer with whole graham crackers again. Pour rest of mixture over graham crackers. Layer once more with graham crackers.
Mash sweet potatoes and stir in all ingredients except cereal. Dip out by spoonfuls and roll in crushed sugar Frosted Flakes. Place in a greased baking dish. Bake for 10 minutes at 375° or until heated through. Serves 4.
In a shallow bowl, combine the first 6 ingredients. Add potatoes, a few at a time; toss to coat. Place in a single layer in a greased 15 x 10 x 1-inch baking pan. Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50 to 55 minutes or until tender, stirring occasionally. Sprinkle with parsley. Yield: 6 servings.
Blend together and press in 9 x 13-inch pan. Bake 25 minutes at 350°. Cool.
In a large bowl, dissolve yeast in warm water. Add salt and 1/4 cup sugar, stirring to dissolve. Gradually add flour, enough to make a soft dough, mixing well after each addition so that dough is well blended. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.
Cut up half of franks and mix in with other ingredients. Put in dish and bake, topped with whole wieners, at 350° for 30 minutes.
Blend vinegar, sugar, oil, salt and pepper and pour over vegetables. Let sit overnight. Do not drain vegetables before serving.
Prepare cake mix according to directions. Beat cream cheese with sugar until well blended. Beat in egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoonful cheese mixture into each cupcake. Bake 20 or 25 minutes at 350°.
Add salt and milk to beaten egg; add flour until dough can be handled; knead for 1 minute. Roll out dough on a floured board as thin as possible. Cut in strips and place in soup or boiling broth. Cook until tender.
Dissolve Jell-O in 1 cup boiling water and allow to cool and partially congeal. Combine cheese, cut cherries and pineapple and add to Jell-O. Fold in Cool Whip. (I use less than 8 ounces of Cool Whip.)
Place in pastry shell the ham and cheese cubes. Mix together the remaining ingredients and pour mixture over ham and cheese in pastry. Bake at 325° for 50-60 minutes. Can also substitute chopped green pepper or chives for parsley if desired.
Spread 1/3 cup of hot fudge topping (at room temperature) over bottom of pie crust. Place in freezer to chill. Meanwhile, soften ice cream and mix with peanut butter. Spoon into pie crust and freeze several hours or overnight. Cover with plastic wrap when firm. To serve, remove pie from freezer 5 to 10 minutes before cutting. Heat remaining fudge sauce according to manufacturer's directions. Serve each pie wedge with warm fudge sauce.
Make a mountain of potatoes with a crater on top. Put cheese in crater and drizzle on sides. Drop bacon pieces all over.
Dice squash; cook in boiling water for 5 minutes. Dice onion and green pepper; brown in butter. Add tomatoes; thicken with flour. Add sugar and salt. Pour over drained squash. Place in casserole; cover with grated cheese. Top with bread crumbs that have been browned in butter. Bake at 350° for 40 to 45 minutes.
Put into bowl in order given. Mix when last item has been added. Beat well. Bake in 375° oven about 20 minutes.
Pre-heat oven to 350F. Place chicken pieces in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake for 1 - 1 1/2 hours uncovered or until done.
Take a nonstick pan with lid. Keep container on stove; pour oil. Leave for a few seconds on medium heat. Put the mustard seed in; let one or two seeds start to pop. Then put in the onion, chili powder, curry leaves and coriander. Fry until it turns light brown; put in the tomato, add salt in it and stir. Leave it for 1 to 2 minutes, then pour in the water. Add turmeric powder and salt and cover with lid. Let the water come to boiling for a few seconds; take the lid off and lower the heat. Start putting the cream of wheat in the water, stirring constantly (and using whole cup). Then cover with lid; turn off heat. Let set on stove for a few minutes, then serve with coffee or tea.
Combine milk and pudding mix, blending well; stir in sour cream. Chill thoroughly. Serve with fresh strawberries and grapes. Yields 3 cups.
Combine baking mix, milk, eggs, butter, mustard, onion powder and nutmeg in blender container or mixing bowl. Mix until smooth. Stir in ham, cheese, green onions and pineapple. Spoon into greased 9-inch baking dish. Bake at 350° for 35 to 40 minutes or until golden brown. Serve at breakfast or with a salad for a light supper. Try Cheddar cheese instead of Monterey Jack. Serves 8.
Cook pasta. Drain and rinse. Add to all ingredients well. Put in refrigerator.
Heat Campbell's cream of chicken soup and add 1 can of water. Add canned chicken. Cook noodles and drain. Add to sauce and serve. Serves 2.
Heat oven to 350°. Unfold dough and fit in 9-inch pie or tart pan with removable bottom. Trim edges of pie dough. Line the dough with double thickness of aluminum foil pressed against surface. Bake 15 minutes. Remove foil and continue to bake 15 to 20 minutes. Let cool; cut peppers into 1/4 strips. Slice onion in frying pan; heat oil and add peppers and onion with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until softened; remove from heat. Cool slightly. Shred cheese; combine milk, eggs, cayenne, 1 teaspoon salt and 1/4 teaspoon pepper. Spread cheese in bottom of shell. Arrange peppers and onion on top and pour milk mixture over. Bake until custard has set, 45 minutes. Serve hot or warm.
Chop onions and chilies; mince garlic. Melt butter in saucepan (medium heat). Add onions; saute until soft (about 2 minutes). Stir in flour and chicken broth. Add chilies, garlic and salt to taste. Add cumin; simmer for 15 minutes to blend flavors.
Brown meat with minced onions. Add tomato sauce and tomato paste and mix; bring to a boil. Add all spices and simmer for at least 1 hour. Serve over cooked spaghetti. Top with Parmesan cheese.
Cook in fish grease until golden brown. (If puppy batter is right, it will flip itself in grease.) Remove and drain; serve with fish.
Cream shortening and sugar. Add eggs, one at a time. Add flour sifted with salt, soda and cinnamon, alternately with buttermilk. Add prunes, raisins and nut meats. Bake in moderate oven for 25 minutes at 350°.
Melt oleo with onions and celery in skillet. While this is cooking, chop broccoli. Add onions and celery along with soups, rice and Velveeta. Mix well. Pour in casserole dish. Bake at 350° for 30 minutes or until the edges are brown.
Combine ground beef, bread crumbs, salt, pepper, poultry seasoning, milk and egg; blend well. Shape into meatballs. Melt butter in skillet and evenly brown meatballs. Add beef bouillon, mushrooms and onion; simmer for 30 minutes. Combine sour cream, flour and caraway seed; stir into broth. Cook over very low heat until gravy thickens. Good as appetizers or over noodles for a main dish.
Brown meat, onion and pepper, then drain. Add pepperoni and cook 5 minutes on low. Add sauce and noodles. Stir together. Place in 13-inch dish. Place cheese on top and bake at 350° until cheese bubbles.
In a skillet, saute onion in margarine. Add soup and Cheez Whiz. Cook until bubbly. Add broccoli and mix. Add Minute rice, stirring, to mix well.
Put all together and mix well with mixer. Put in uncooked pie shell and cook slowly about an hour at 325°.
Melt 1/2 stick margarine and mix with graham cracker crumbs. Pour into a loaf pan or dish. Beat 15 minutes at high speed the powdered sugar, eggs and margarine. Layer on top of crumb crust. Slice a layer of bananas. Add a layer of crushed pineapple and Cool Whip. Sprinkle the top with cherries and pecans.
Mash very ripe banana and mix remaining ingredients well. Fill Alba package and freeze. Thaw slightly to eat. Good complete breakfast.
Mix in bowl sugar and flour; put next 4 ingredients in a pan and let come to a boil, then pour over dry ingredients. Beat together buttermilk, eggs, soda and vanilla and add. Put in greased and floured sheet pan. Bake for 30 minutes at 400°. Start frosting when cake is about done and ice soon after taking from oven.
Oil an 8 x 9-inch pan. Put corn meal and water in the pan to make cornbread. Cook at 400°. Let it cool. Break up the cornbread real fine. Chop 2 large onions and a whole stalk of celery (not just one stick). Put in blender with a little water or chicken broth. Blend until watery. Pour in big bowl. Add the rest of the ingredients. Stir well. Put enough chicken broth to make the mixture creamy, not soupy. Bake on high about 30 minutes or until it browns.
Soak the raisins in a bowl with a bit of wine. Boil the potatoes and mash them, use a little bit of milk. Put the sauerkraut in a pan and add the pineapple juice or white wine (not too much, it doesn't need a lot of moisture, like potatoes). Boil 10 minutes, then drain all the moisture from the sauerkraut and mix with mashed potatoes. In the meantime, you cut the onion, apple, pineapple and sausage in pieces. Fry the onion and sausage in the pan; add the raisins, apple, pineapple, some pepper and ginger powder and simmer for 10 minutes. Drain moisture and add to the sauerkraut and potato mix. If everything is hot you can eat it right away. If you want to heat it, put it in the oven for 30 to 40 minutes on 300°F/175° C.