HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt grease in pan. Mix cornmeal, flour, eggs and milk; pour half of melted grease on top of milk mixture. Heat pan with shortening. Pour in mix. Bake for 30 minutes. Can bake in an iron skillet.
Bake cake as directed. Slice in 3 or 4 layers. Mix sugar, sour cream and vanilla flavoring together. Add 1 1/2 packages coconut to sugar mixture. Place filling between cake layers only. Mix remaining coconut with Cool Whip and ice sides and top of cake. Let stand overnight or several hours before serving. Keep stored in refrigerator.
Cream shortening and add sugar gradually. Add well beaten egg. Add applesauce. Sift flour once before measuring. Use a small amount of the flour to dredge fruit and nuts. Sift remaining flour with salt and spices. Dissolve soda in boiling coffee. Add this alternately with flour to creamed mixture. Add floured nuts and fruit. Pour mixture into greased and floured Bundt pan. Bake for 1 hour in 350° oven.
Mix the sugar and melted butter together. Pour over the crushed pretzels which have been placed in the bottom of an aluminum pan. Bake at 400° for 8 minutes. Let this completely cool before adding the second layer.
In saucepan, melt butter or margarine. Heat up to bubbling and scramble eggs in butter. Turn off heat. Mix in cornbread mix until mixture is of a pastry consistency. Add the rest of the ingredients and mix well. Place in 9 x 13-inch baking dish and bake at 350° for 45 minutes or until pudding is firm and has a slight golden brown appearance. Serve hot.
Combine first 2 ingredients in a small saucepan. Cook over low heat until thick, stirring constantly. Set aside to cool. Cream together the rest of the ingredients. Blend to cooled flour mixture. Continue beating until light and fluffy.
Mix all ingredients together except cake and Cool Whip. Top angel food cake slices with this mixture, then add Cool Whip on top of this.
In large skillet, fry the bacon; remove from skillet and drain on paper towels. Chop or break cooled bacon into small pieces. In medium bowl, combine cream cheese, bacon and green onions. When mixed well, form 2 balls. Cover and refrigerate 3-4 hours or overnight. Before serving, roll the cheese balls in the chopped pecans.
Combine soup, milk, seasoned salt, chicken, vegetables, half the cheese and half can onions. Place in a 9 x 13-inch baking dish. Bake, covered, at 375° for 20 minutes. Separate crescent rolls into rectangles; press perforated cuts together. Cut into strips. Place on casserole to form lattice. Bake, uncovered, for 15 minutes. Top with cheese and onions; bake, uncovered, for 3 to 5 minutes, until onions are golden brown. Makes 8 servings.
Brown meat in frying pan with onion; drain and add salt and pepper, then add can of chopped tomatoes and simmer together for at least 10 minutes while macaroni noodles are boiling. Once macaroni is finished, drain water out and add noodles and meat/tomato mixture together. Simmer all contents for about 10 minutes, stirring, then serve.
Mix potatoes, sugar, salt, eggs, oleo milk and vanilla. Pour into a casserole dish.
Mix ingredients together in large roasting pan. Cover and bake at about 325° for 3 to 4 hours. Meat should fall off the bone. This is easily done early. I serve it with made ahead mashed potatoes.
Mix soy sauce and water. Pour on meat. Refrigerate at least 2 hours or overnight, turning meat occasionally. Remove meat and reserve marinade.
Heat oven to 350°. Prepare pan(s) as directed in recipes. Heat evaporated milk in a medium size saucepan until barely simmering. Remove from heat and whisk in cocoa until thickened and almost smooth (some tiny lumps will remain). Let stand 2 to 3 minutes to cool slightly. Whisk in applesauce and vanilla extract. Mix flour, 1 1/4 cups sugar, the baking powder, baking soda and salt in large bowl. Beat egg whites in medium size bowl with electric mixer on high until thick and foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form when beaters are lifted. Pour cocoa mixture over flour. Stir just until blended. With a rubber spatula gently stir about 1/4 egg whites into flour mixture. Fold in remaining egg whites until no white streaks remain. Pour into prepared pans. Bake until pick inserted near center comes out clean. Cool on rack 10 minutes.
In a large saucepan, saute onion in butter. Add peeled, cubed potatoes and enough water to cover potatoes. Cook until tender. Do not drain. Add corn, milk, salt and pepper. Heat, do not boil. Great with corn muffins.
Combine cereals, marshmallows and nuts in a deep bowl (Tupperware cake top). Set this on top of hot boiler of water. Melt almond bark and pour over mixture.
Melt butter in an 8 x 8 x 2-inch pan. In mixing bowl, combine biscuit mix, sugar and milk. Stir with fork until a soft dough forms. Beat 20 strokes until stiff, not sticky. Turn out onto board dusted with biscuit mix; knead gently 10 times. Roll to 8 x 8-inch rectangle. Use floured knife to cut in half lengthwise, then cut each half crosswise into 8 strips. In baking pan in which oleo is melted, dip each strip; coat each side. Arrange strips in two rows in pan. Bake at 425° for 10 minutes, or until golden brown. Serves 16. Makes 16 sticks.
Boil chicken (or you can cook in crockpot). When chicken is done, remove and let cool. Put the broth to the side. While chicken is cooling cook your rice as directed on package (I use old timey long grain rice). Take the broth and pour into your stock pot. Add your soups to the broth. Cook over medium heat until blended. Debone chicken and cut into small pieces. Add chicken to broth mixture. When rice is done, add to broth mixture. You can add water if needed. Simmer over medium heat 10 or 20 min.
Mix all ingredients. Add enough flour to make the dough stiff. Put in the refrigerator for 3 or 4 hours. Take out of refrigerator 2 hours before cooking. Cook at 325° for 2 hours.
Brown ground beef; drain. Add tomato paste, tomato sauce and spaghetti seasoning. Simmer for a few minutes. Pour into baking dish. Spread sour cream over meat. Sprinkle on cheese. Unroll crescent rolls and place on top of cheese. Bake at 350° for 30 to 40 minutes.
In a large bowl, combine the peanut butter and Marshmallow Creme. Mix until well combined. Add cereal and mix until well coated. Chill for a few minutes. Melt the morsels and shortening together and stir until smooth. Roll the cereal into balls the size of a large marble. Dip into the melted chocolate. Place on a wax paper-lined pan. Refrigerate until set. Makes about 3 dozen.
Cook cabbage leaves in boiling water for 5 minutes; drain. Combine eggs and seasonings. Shape meat mixture into 8 rolls. Wrap cabbage leaves around securely. Pour soup into skillet; add cabbage rolls. Cover and bring to boiling. Reduce heat; simmer 35 minutes, spooning sauce occasionally. (This can be baked in the oven.) Makes 4 servings.
Cook and bone chicken. Reserve 1 cup chicken broth. Combine soups, chili spices and chicken broth; blend. Cover bottom of a greased 2 1/2 to 3-quart casserole dish with 2 cups of chips. Spread 1/2 chicken over this. Then layer 1/2 the sauce and 1/2 of grated cheese. Repeat, ending with cheese. Bake at 350° for 40 minutes.
Put ingredients into a 9-inch round cake pan. Stir until mixed well. Make 3 holes in this mixture.
Combine margarine, peanut butter, sugar and cereal. Mix well. Roll into 1-inch balls. Dip into chocolate which has been melted in top of a double boiler with paraffin. Place on wax paper to cool.
Mix together flour, oleo and pecans and bake at 350° for 15 minutes. Let cool. Mix the cream cheese, sugar and small carton of Cool Whip and spread on crust. Mix the pudding and milk. Spread on cream cheese mixture. Top with another carton of Cool Whip and spread pecans on top , if desired.
To cook beets, wash and drain. Leave 2 inches of the stem and the tap roots. Cover with boiling water and cook till tender. Drain; cool to handeling temperature. Peel and jullienne. Combine vinegar, water, sugar and spices in pot and bring to a boil. Simmer for 5-10 minutes. Strain out spices and add to beets. Add onions and bring back to boil. Pack hot beets in hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust caps. Process in boiling water bath for 30 minutes. Yield: 4 pints.
Mix all ingredients together. Roll mixture in desired size roll. Keep chilled until ready to serve. Large rolls can be sliced into bite-size pieces.
Cream together sugar, oil and egg yolks. Add flour, cinnamon, rhubarb and hot water. Beat well. Add egg whites, nuts and vanilla. Bake in a greased and floured tube pan at 325° for 1 hour and 10 minutes or until done.
Preheat oven to 450° and grease a cookie sheet. Sift 1 cup flour, baking powder and salt into a bowl. Add the Crisco and cut it into flour until the particles are the size of small peas. Add mashed potato and water; stir.
Mix all together. Bake at 300° for 30 minutes. Cut in squares.
Mix all ingredients together. Shape into 1-inch balls and press down with fork dipped in flour. Bake at 350° for 10 to 12 minutes. Makes 2 dozen.
Cream the cream cheese at room temperature. Prepare Dream Whip and add to cheese; mix well. Add marshmallows and pineapple (with juice). Mix well and freeze. Remove from freezer a few minutes before serving. Serves 4 to 6.
Put 1 layer of cake, 1 layer of fruit, 1 layer of pudding until used up. Top with Cool Whip, nuts, etc. Chill - over night is best.
Cook noodles; grease dish. Heat milk and add cheese. Stir until cheese melts. Add bread, butter, pimentos, onion, salt and pepper. Add eggs. Pour over noodles. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes. Insert knife; if clean, it is done.
Cook 3 cans of soup and beef in crock-pot all day. Just before serving, add sour cream and mushrooms. Serve on rice or noodles.
Mix first 4 ingredients together. Separately mix next 4 ingredients and pour over first mixture. Refrigerate overnight. Delicious.
Beat eggs. Add sugar, butter, corn syrup and rest of ingredients, except pecans. Put pecans in unbaked pie crust, then add liquid ingredients. Bake at 400°.
Mix in order. Drop by teaspoon on greased sheet. Dip glass in sugar and flatten. Bake at 400° for about 3 minutes. Watch closely.
Set oven at 350°. Spray a 2-quart casserole with vegetable spray. Saute one onion with ground meat and season to taste. Put meat in bottom of dish. Put a layer of corn over top. Spread mashed potato on top and sprinkle with shredded cheese. Bake about 35 minutes.
Brown meat with onion and garlic. Salt and pepper to taste. Add gravy and mushrooms. Heat through. Serve over rice.
Mix pineapple juice with dissolved sugar. Add orange juice (undiluted). Add Kool-Aid. Pour into large container. Finish filling container with water. Freeze.
Heat oil. Fry tortillas until soft. Put in cheese, onion and sauce; roll. Place in square dish. Add rest of sauce and top with cheese. Put in oven at 400° just until cheese melts.
Cook broccoli until tender. Drain. Mix eggs, flour, butter and cheeses together. Add broccoli (chopped). Pour into 8 x 12-inch greased glass baking dish. Bake at 350° for 45 minutes. Yield: 6 servings.
Brown hamburger in skillet. Add everything, except the beans. Bring to a boil, then simmer on low for 1 hour. Add pork and beans. Simmer 5 more minutes. Serves 6+.
Dissolve yeast in warm water. Mix flour, sugar and Crisco with pastry blender or tablespoon and fork until in fine pieces. Add buttermilk to yeast; stir well and add to flour mixture. Mix well. (Add more milk if needed until dough is easy to handle.) Put dough in greased bowl and let rise 2 hours. Then knead dough on floured surface. Roll dough on wax paper and cut out biscuits. Let rise 2 hours. Bake in a 400° oven until brown (8 to 10 minutes).
Mix sugar and cocoa together in a pot. Add can milk and stir well. Add butter and cook on high heat until mixture comes to full boil stirring occasionally. Reduce heat to med and boil at full boil for 3 minutes.
Cook squash in 1 inch boiling salted water until tender. Drain well. Brown onion and carrot in half oleo in skillet. Stir in 1/2 Stove Top. Add soup, sour cream and squash. Pour in 2-quart casserole. Brown other half of Stove Top in remaining oleo and arrange on top. Bake at 350° for 30 to 40 minutes. Can use cheese on top also.
Cover bottom of Dutch oven with olive oil. Chop garlic. Saute carrots, onion, celery and garlic. Add tomatoes, water, beans and zucchini. Simmer for 1 hour or until veggies are cooked. Season with basil, parsley, oregano, salt and pepper.
Beat eggs well with mixer. Mix sugar and flour together, then slowly to eggs while beating. Add vinegar and water. Cook over low heat until thickened.
Get all ingredients at room temperature and mix together. Chill for 4 hours. After chilled, form into ball and roll in extra mixture of pecans and parsley.
Wash and grind cranberries. Drain pineapple and add sugar and then add whipping cream. Last, fold in marshmallows and chill.
Beat egg yolks slightly. Add sour cream, sugar, flour and rhubarb. Stir. Pour into 9-inch unbaked pastry pie shell. Sprinkle nutmeg lightly on top. Bake in 375° oven for 30 to 35 minutes. Beat the egg whites and sugar until peaks form. Remove pie from oven; spread with meringue. Return to oven and bake 10 minutes more, until meringue is brown.
Mix flour, salt, soda and set aside. Mix brown sugar, egg, sour milk, oil, vanilla and rhubarb. Add dry ingredients. Sprinkle with mixture of 1/4 cup brown sugar plus 1/2 teaspoon cinnamon. Bake at 325° for 25 to 30 minutes.
Melt butter in a large skillet over medium-high heat; add onion, and saut for 3 minutes. Stir in celery and paprika. Cover and cook over low heat 5 minutes; cool.
Add dressing to sliced and chopped vegetables. Chill and serve. Store in refrigerator.
Mix all ingredients together. Place in a greased casserole dish. Crush Ritz crackers on top of casserole. Dot crackers with butter. Bake at 350° for 30 minutes.
Whip margarine and flour over heat until thick. Add chicken bouillon; let thicken. Add sour cream. Shred imitation sea legs and place on flour tortilla. Add some shredded Cheddar cheese. Roll up and place in glass casserole dish. Pour cream mixture over rolls. Bake at 425° for 20 minutes. Sprinkle with paprika for color.
Put all ingredients in blender, except pimento. Run on high until smooth. Add pimento. Run until chopped. Serve on crackers or chips. Makes 2 cups.
Mix all ingredients. Bake at 350° for 45 minutes. Top with crushed cornflakes and 1/3 cup butter during the last 10 minutes of baking.
Heat oven to 350°. Beat cake mix (dry), butter and egg in large bowl on low speed. Press into ungreased rectangle pan (13 x 9 x 2-inch). Bake for 15 to 20 minutes. Cool.
Mix sugar, flour and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 2 minutes. Remove from heat. Gradually stir at least 1/2 of hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil for 2 minutes more, stirring constantly. Remove from heat. Blend in butter and vanilla. Fold in coconut. Pour into baked pie shell. Top with meringue.
Mix apples, sugar, cheese, flour, butter and spice together. Pour into bottom crust of pie. Cover with other crust. Make slits in top. Bake at 350° for 45 minutes.
Rinse peppers and cut a thin slice from stem end of each. Remove white fiber and seeds; rinse. Drop peppers into boiling salted water to cover. Simmer for 5 minutes. Remove peppers from water. Invert and set aside to drain.
Fry sausage and bacon. Dice onions, peppers and mushroom and saute for 5 minutes. Stir in 3 cups of rice. Fry until brown. Add 4 cups tomato sauce. Bring to a boil. Simmer for approximately 1 hour. Makes about 8 servings.
Toss carrots with other ingredients except brown sugar. Turn into casserole dish. Bake at 350° for 30 minutes. Sprinkle top with brown sugar. Serves 4.
Mix mushroom soup with mayonnaise, onion and eggs; mix well. Add broccoli and mix well. Pour into well-greased casserole dish to make 2 inches thick. Bake at 325° until set and firm. Cheese can be added to the top the last few minutes. Cut into squares and serve.
Combine broccoli, chicken broth, onion and nutmeg. Bring to boil over medium heat. Simmer 5 minutes. Pour into blender, adding onion soup and butter. Blend on high speed until smooth. Add sour cream and blend a few more seconds. Serve hot or cold.
Sprinkle salt and pepper on chicken and brown in oil. Put in baking dish. Blend soup in drippings in pan. Gradually stir in wine. Add rest of ingredients. Boil for 1 minute. Pour over chicken. Bake covered for 25 minutes, and uncovered for 30 minutes at 350°.
Soak figs in boiling soda water and let stand 10 minutes. Drain and rinse twice in cold water. Add vinegar, sugar and spice and bring to a hard boil for 30 minutes. Pack into jars while boiling and seal.
Layer vegetables in order. Then spread over with Miracle Whip. Top with cheese. Cover with Saran Wrap and let set overnight. Put bacon bits on the next morning.
Cook bacon until crisp. (Microwave works good for this.) Mix pork and beans and brown sugar together and pour into a baking dish. Top with pieces of broken bacon. Bake at 350° for 1 hour covered. Uncover, stir and bake until desired consistency.
Dice bacon and fry (reserve grease). Hand grate potatoes and onion. Mix everything including grease from bacon in large bowl. Place in 9 x 13-inch pan and bake at 350° for 1 1/2 hours or until fork comes out clean.
Mix the first 3 ingredients together in a large vessel as mixture foams while cooking. Cook to soft ball stage on medium heat. Remove from fire. Add butter, vanilla and pecans. Beat until creamy or until mixture changes color. Drop quickly on previously salted wax paper.
Cook macaroni as on package. Brown and drain ground beef. Drain macaroni and mix with ground beef and spaghetti sauce. Put 1/2 of this mixture in a greased baking dish. Layer with Mozzarella cheese and then add remaining mixture. Sprinkle Parmesan cheese on top, then bake until cheese melts.
Beat butter until creamy. Beat in sugar gradually. Blend in egg, water and vanilla. Sift together flour, salt and soda. Add to creamed mixture, blending well. Stir in oats. For easier handling, chill dough about 1 hour. Roll out on floured board to 1/8-inch thick. Cut with heart shaped cutter. Place on ungreased cookie sheet. Bake in preheated 350° oven about 12 minutes or until golden brown. When cool, frost with powdered sugar frosting tinted pink and leave some white. May mix a little butter in with the frosting mix.
Brown and cook steak, onion and carrots half through. Place meat, onion, carrots and potatoes in layers in buttered casserole. Add a little water to keep from sticking. Season. Cover with flaky pie crust. Bake at 325° for 1 hour and 30 minutes. Canned tomatoes may be substituted for water. Yields 6 servings.
Beat well. Add 1 cup pecans. Pour into a large cookie sheet that has been well-greased. Bake 20 minutes in 325° to 350° oven.
In thick walled pot over medium heat, melt sugar, evaporated milk, dash of salt and butter. Add coconut, pecans and almonds. Cook over medium to low heat for 18 to 20 minutes. Remove from heat and add almond extract. Cool slightly. Scoop onto waxed paper laid over paper towels with a small bladed ice cream scoop. Makes 38 to 42 pralines depending on size of scoop. For firmer pralines, use 1/2 stick of butter.
Combine all ingredients. Heat to boiling. Reduce heat to simmer. Cook 1 hour (until thickened). Serve over rice.
Cream butter and sugar. Add eggs 1 at a time. Add flour and flavoring. Pour into greased and floured tube cake pan. Bake 45 minutes to 1 hour at 350°.
In a medium bowl, combine all ingredients, except sugar and vinegar. Toss. Combine sugar and vinegar in medium, nonreactive saucepan. Bring to a boil. Remove from heat and pour over bell pepper mixture. Stir to combine.
Mix and bake cake as directed on box. Punch holes in cake with a wooden spoon handle. Mix milk and cream of coconut and pour over cake (hot) and through holes. Top with mixture of coconut and Cool Whip after cake has cooled.
Bring water, sugar and cornstarch to a boil. Add dry jello to boiling mixture. Stir until dissolved. Cool. Pour over fresh peaches. Stir gently. Place in baked pie shell. Chill well. Serve with whipped cream.
Mix all together. Put in buttered baking dish. Put oven at 350°. Bake for 1 to 1 1/2 hours or until you can insert knife in middle and it comes out clean.
Combine together; store in a tightly covered jar. For 1 serving, place 1 rounded teaspoonful in a cup. Add boiling water; stir and enjoy.
Brown meat; pour off grease. Mix canned ingredients. Season to taste with garlic and salt and pepper.
Brown and season meat while macaroni is cooking. After both are ready in large Dutch oven or large casserole, add all ingredients, cutting up Velveeta to make melting easier. Cover and back at 350 degrees for approximately 20 to 30 minutes until cheese is melted and casserole is hot. Delicious warmed up next day.
Blend cheese with butter or margarine. Stir in mixed flour, salt and paprika. Mix well (with hands is best way). Mix 1 teaspoon of the dough around each olive. Arrange on a flat pan and freeze. Place in a plastic bag. Store in your freezer. When ready to use, remove from bag and arrange on a cookie sheet. Bake at 400° for 15 minutes. Yields 48 puffs.
Mix all ingredients until fluffy. Add walnuts; place in greased pan (9 x 13-inch) and bake 1 hour at 325°.
Remove roast from package. Trim excess fat from roast and rinse. Place in roaster pan and sprinkle all over with garlic salt. Place in preheated 500 degree oven for about 15 minutes, until tip is seared to seal in juices. Lower temperature to 350 degrees and bake until desired doneness (do not cover). 3 hours will give well done with medium done on inside. Take out of oven and place on platter. Place baking pan on burner and add 3 C water and stir. Bring to a boil. Add 4 Tbsp corn starch to 1/2 C water. Mix until smooth. Add to pan and stir until thickened. Slice roast and serve with gravy over roast or cooked rice.
Slice orange into 6 wedges; stud with cloves and set aside. Combine cider with red hots in a large pot over medium heat. Cook until red hots are dissolved and mixture is heated. Pour into serving container. Add orange wedges and cinnamon sticks.
Bake pie crust at 325° for 20 minutes. Saut vegetables in butter until crisp but not soft. Drain well. Add seasonings. Place tomato, sliced, in bottom of pie crust. Add vegetables. Spread mayo-cheese mixture over vegetables. Bake, uncovered, for 45 minutes to 1 hour. Serves 6.
In large saucepan, melt together all ingredients until smooth. Add meatballs to sauce and simmer approximately 30 minutes. Place on table in fondue pot to keep warm. Spear meatballs with toothpick to serve.
Pour the boiling water over the dates and soda. Let stand while the remaining ingredients are being mixed. Add mixture to the first mixture. Bake in a moderate oven (360°) for 35 minutes in a 9 x 13-inch pan.
Prepare rice as directed on package. Set aside. Mix pudding, milk and egg in saucepan. Bring to full boil, stirring constantly. Remove from heat. Stir in rice. Pour into dessert dishes and sprinkle with cinnamon.
Mix sugar, butter, cocoa and milk in saucepan. Bring to boil quickly. Reduce heat to medium and cook additional 3 to 4 minutes. Remove from heat and add oats and vanilla. Drop by teaspoon onto waxed paper and let stand until hardened.
Cut 2 oranges into quarters; remove seeds. Slice thinly (about 2 cups). Cut 1 lemon in half lengthwise; slice thinly, removing seeds. Remove rind from remaining orange and lemon with vegetable parer. Cut into thin strips 1/16-inch wide and 2-inches long. Combine slices and rind in large kettle with water. Bring to boiling; boil 30 minutes until soft. Combine sugar and strawberries in large bowl; mash slightly. Stir into kettle. Boil 30 more minutes until liquid sheets from spoon. Skim off foam; ladle into 5 hot 8 ounce jars. Seal. Process 10 minutes in simmering water bath (185°). Cool; label and store in cool, dry place.