HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, oil, water, eggs and pumpkin; add dry ingredients that have been sifted together. Oil and flour 1-pound coffee cans or coconut cans. Pour mixture into cans, filling about 1/2 full. Bake at 350°, about 45 to 50 minutes.
Mix together the pudding, milk and ice cream until the ice cream is melted. Pour into a cooled graham cracker crust pie shell. Put Cool Whip over the top of the mixture, spreading with a spoon. Put chocolate shavings on top of all. Shavings are made from the candy bar, using a potato peeler. Cool 10 hours or long enough to let it get very cold.
Mix well. Pour in a Pam sprayed 11 x 9-inch glass pan. Bake at 350° for 25 to 30 minutes or until brown.
Combine butter or margarine with garlic mix. Spread on 16 slices of bread. Wrap in heavy foil and heat for 10 minutes.
Cook rice according to directions. Slice onion and artichoke hearts. After rice is cooked, while still warm, add artichoke hearts, mushrooms, onion and garlic. Mix well. Add marinade from artichokes. Mix well. Salt and pepper to taste. Refrigerate.
Combine cream cheese, vanilla and egg (using egg yolk only). Spread 1 package crescent rolls over bottom and halfway up side of 9 x 13-inch pan. Pour cheese mixture over crust. Take second package of crescent rolls and roll out on wax paper to size of pan; put on top of cheese mixture and pinch edges. Beat egg white until foamy; brush on top of crescent rolls. Sprinkle with 1/3 cup sugar and cinnamon to taste. Bake 30 minutes at 350°.
Mix cake mix, pudding, oil and water. Add eggs one at a time and beat 8 minutes on high speed. Add flavoring. Swirl the last three ingredients through cake before baking. Bake in a greased and floured tube pan at 300° for 50 minutes. Cool 10 minutes in pan, then remove and glaze.
Heat oven to 300°. Finely chop nuts. Mix with flour. Beat butter, sugar and vanilla in large bowl until pale and fluffy. Gradually beat in flour until just blended. Roll into balls. Place 1 inch apart on ungreased cookie sheets. Bake for 45 minutes. While warm, roll in powdered sugar. Place on wire rack to cool completely. Roll in powdered sugar again.
Mix together first 4 ingredients. Then mix together last 3 ingredients and toss with first mixture. Refrigerate in covered container until ready to serve. Flavors blend very well if prepared a day or two ahead. Serve with tortilla chips. Makes 2 1/2 cups.
Cook Brussels sprouts; arrange in greased casserole; add vegetables and chestnuts to bouillon and cook 10 minutes; add butter, season to taste and add lemon. Pour vegetable mixture over sprouts and bake in moderate oven (350°) for 30 minutes. Approximate yield: 6 portions.
Mix all dry ingredients together. Beat eggs with mixer and add to dry ingredients. Mix with wooden spoon while adding fruits and nuts and extract. Pour into 10-inch tube pan. Bake at 325° for 85 minutes.
Microwave ground beef at Full power until beef loses pink color (5 to 15 minutes); drain and set aside.
Mix well and spread on cooked pie shell. Cover with cherry pie filling. Chill and serve.
Can also add 1 cup tomatoes, 2 hard-cooked eggs and sunflower seeds.
Parboil ribs slightly, then drain off all water and braise in oven for about 1 hour, having added salt and pepper. Do not add water to roaster pan. When about half done, brown sliced onion and add to ribs. Stir ribs now and then to brown evenly.
Mix well with fork. Stir in 1 beaten egg into flour. As soon as the dough becomes difficult to stir with fork, work with your fingers until smooth and is medium stiff dough. Add flour as needed. Knead dough a few minutes on floured surface. Divide dough into 4 or 5 parts. Roll thin and cut 1 1/2 to 2 inches wide. Then cut the strips the other way to make about a 1 1/2 to 2-inch square. Drop into boiling broth and cook 10 to 15 minutes. Makes 8 to 10 servings.
Combine sugar and milk and bring to a boil, stirring constantly. Then cook without stirring until a small amount of syrup forms a soft ball in cold water (232°). Add butter and remove from heat. Cool to lukewarm (110°); beat until thick and creamy and right consistency to spread. If desired, place over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of 2 (9-inch) cakes or top and sides of an 8 x 8 x 2-inch cake or about 2 dozen cupcakes.
Cook broccoli. Butter 8 x 8-inch pan. Layer 1/2 broccoli, margarine, crushed crackers and 1/2 grated cheese. Repeat. Bake at 325° for 25 to 30 minutes.
Fry bacon and okra in the butter with a little flour until brown. Reduce heat and add scallions, onions, bell pepper, celery, tomatoes, parsley, gumbo file, sugar, ketchup, salt and pepper and chicken stock. Simmer for 30 minutes, stirring occasionally. Add chicken, shrimp and crab meat. Simmer 15 minutes more. Serve over rice. Makes 8 to 10 servings.
In mixer, combine cheese and sugar. Add 1 egg at a time, mixing well after each. Add vanilla and stir well. Reserve 2 cups cheese mixture. Pour remaining batter into well buttered pie pan or 9-inch square pan. Add chocolate to reserved cheese mixture. Mix well and drop by spoonfuls into pan; swirl mixtures together with knife. Bake at 350° for 40 to 45 minutes. Cool, then chill.
Cook noodles according to their directions and drain. Add warm cream of mushroom soup (strain out chunks of mushrooms). Add noodles and soup and half of cheese in a 9 x 13 pan along with warm milk. Mix well (if it seems dry, add more milk). Put bread crumbs and the rest of the cheese on top. Add salt, pepper and paprika. Dab butter on top. Cover with foil for half the time. Cook at 350° for about 20 minutes.
Combine all ingredients. Heat oven to 350°. Use tube pan (deep pan). Bake at 350° for 40 to 50 minutes.
Combine sugars, Karo and milk in saucepan and boil to soft ball stage. Remove from heat and add butter, vanilla and almond extract. Stir until starts to cool and thicken. Add pecans.
Combine the mayonnaise, flour, eggs and milk. Stir in the crab meat, cheese and green onions. Pour into the pie shell and bake at 350° for 40-45 minutes, or until set.
Cook the water, sugar, cornstarch and salt until thick and clear. Stir in strawberry jello. Cut 1 pint strawberries into a baked pie shell. Pour cooked mixture over strawberries; chill. Cover with whipped cream or Cool Whip.
In a medium saucepan, mix brown sugar, chocolate, butter and water. Bring to a boil and cook 3 minutes. Remove from heat and cool slightly. Add enough powdered sugar to spread. Add vanilla and nuts. (Nuts are optional.) Spread between layers and on top and sides of cake.
Mix jello with pineapple until dissolved. Add cottage cheese and mandarin oranges. Fold in Cool Whip. Refrigerate.
Use 11 x 15 x 2-inch pan. Heat oven to 350°. Spread coconut on bottom of well-greased pan. Spread pecans over coconut.
In large bowl, cream together margarine, oil and sugars. Mix in beaten egg. Combine flour, cream of tartar and baking soda. Add to egg mixture along with vanilla. Fold in Rice Krispies cereal, oatmeal and chocolate chips. Roll into ball or drop by spoonfuls on ungreased baking sheet. Press slightly to flatten dough. Bake at 350° for about 10 minutes.
In large bowl, mix well with fork, flour, sugar and salt. Add shortening and mix with fork until crumbly. In small bowl, beat water, vinegar and egg. Add to flour mixture and stir until moistened.
Roll whole potato in melted butter, then roll in the remaining ingredients. Place in greased 2 1/2-quart casserole. Pour remaining butter over potatoes (more butter may be melted, if needed). Cover and bake in hot oven at 400° for 45 minutes. Uncover and bake 15 to 20 minutes or until potatoes are done. Makes 6 servings.
Combine first 9 ingredients. Pour over steak. Pierce surface deeply with fork. Cover and refrigerate 12 to 24 hours. Grill 3 to 4-inches from hot coals, basting frequently, with marinade about 20 minutes (10 minutes each side) or until desired degree of doneness is reached. Thinly slice steak on the diagonal. Makes 8 servings, 6 ounces each.
Combine all; mix well. Allow to set one day to blend before using. Store in tight covered jar. Can be frozen in smaller containers.
Preheat oven to 425°. Mix all ingredients in order listed. Pour into pie crust shell. Bake for 15 minutes; reduce heat to 350°. Continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean. Yields 6 to 8 servings. Good with Cool Whip topping.
In blender, put tofu, egg whites, cornstarch, molasses and spice. Blend until smooth. In bowl, put sugar and pumpkin. Mix well. Pour ingredients from blender into bowl. Mix all together.
Wash berries; drain well. Place in 9-inch square baking dish. Combine 3/4 cup sugar, cornstarch and salt; sprinkle over berries. Dot with butter. Roll pastry for two crust pie on floured surface to 9-inch square. Place one over berries, sealing edges to side of pan. Cut slits in crust. Brush crust with milk and sugar. Bake at 425° for 30 minutes. Bake other crust 8 to 10 minutes. Prick bottom with fork. Break into pieces. Serve with cobbler. Good with ice cream.
Dissolve yeast in 1/3 cup warm water, then add 3 cups water, 1 tablespoon sugar and salt and let set 1 hour. After set 1 hour, add lard or oleo, 1 cup sugar, eggs and flour. Let raise and make in rolls. Let raise again and bake at 350°.
Fry bacon until not quite crisp. Add onions and saute until limp. Pour off all but 2 tablespoons of drippings. Center potatoes on tinfoil, placed in large casserole dish. Pour bacon mixture over potatoes and season with salt and pepper. Seal foil with small space between potatoes and foil. Bake 1 1/2 hours at 300°. Serves 4 to 6.
Mix oleo and sugar. Add eggs. Beat well. Add vanilla and mix. Add other ingredients slowly, mixing thoroughly. Bake at 350° for 30 to 40 minutes.
Melt chocolate with hot water; set aside. Combine all other ingredients in large bowl (except nuts and coconut) and beat 1 minute at medium speed. Blend in white chocolate and beat 1 more minute. Fold in nuts and coconut. Bake at 350° for 30 minutes in greased and paper lined pans.
Cream egg yolks and sugar until blended. Add vanilla and vinegar. Add salt and baking powder to the flour, then add together. Work the dough until well blended and if needed, add extra flour. Roll out dough until very thin, then cut into strips 1 1/4 or 1 1/2 x 3 inches. Make a slit (small) in center. Put one edge of the strip through the center slit, making a bow. Fry in oil (Crisco) until golden brown. Drain on paper towels, then sprinkle with powdered sugar.
Combine beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce and pepper. Mix well and shape into 1-inch balls. Cook in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.
Wiggle these worms any way you want on your plate! If you like, give them "eyes" made from licorice bits. Place apricots in colander and let drain. Place drained apricots in food processor, cover and whirl until well blended.
Mix gelatins and sugar with boiling water. Cool. Fold in fruits and sherry. Pour into mold and refrigerate until set.
About 1 1/2 hours before serving, preheat oven to 350°. In a large bowl, combine flour, sugar, salt, milk, margarine, melted unsweetened chocolate, baking powder and vanilla. Beat at low speed until ingredients are just mixed. Increase speed to medium and beat 4 more minutes. Batter will have a curdled appearance. Pour into 8 x 8-inch pan.
Grease 9 x 13-inch pan. Mix potatoes with sour cream, melted butter, soup, onion and half of cheese. Pour into pan. Top with other half of cheese. Top this with bread crumbs. Bake 1 hour at 350°. Very good for parties.
Combine taco sauce and chiles (set aside). In large frypan cook ground beef and onion until brown. Drain. Add cumin, beans, 1 cup cheese, 1/2 of taco sauce mixture and water. Pour 2 cups Corn Flakes into lightly greased 12 x 7 1/2 x 2-inch (2-quart) glass baking dish. Cover with meat mixture. Top with remaining taco sauce mixture. Sprinkle with remaining cereal. Bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake until cheese melts. Garnish with chopped tomatoes, sour cream, chopped green onions and olives.
Measure dry ingredients into a large bowl. Stir in carrots and orange rind. In a small bowl, beat egg with milk, molasses and melted butter. Add to dry ingredients all at once, stirring just to moisten. Fold in raisins and nuts. Fill greased muffin tins 3/4 full. Bake at 400° for 25 minutes. Makes 12.
Combine the first 8 ingredients in a large bowl; toss gently. Combine next 8 ingredients in a jar. Cover tightly and shake vigorously. Pour marinade over vegetables, tossing gently. Cover vegetables and chill at least 4 hours. Serve in a lettuce-lined bowl, if desired. Yields 12 to 15 servings.
Mix and beat until fluffy. Spreads easily. Not overly sweet. Use to decorate with pastry tube tips.
Boil noodles for 8 minutes; drain. Rinse. Return to pan and add soups, milk and peas. Mix well. Put 1/2 of mixture in loaf pan. Add cheese. Top with remaining mixture. Crush potato chips on top and bake at 350° for 25 minutes.
Preheat oven to 350°. Grease and flour 2 (9-inch) cake pans. Sift together the flour, soda and salt; set aside. Beat together the sugar, oil and eggs for 2 minutes. Beat in the beets, melted chocolate and vanilla. On low speed, gradually stir in the flour mixture. Spoon into prepared cake pans and bake about 25 minutes. Cool in pans 10 minutes, then turn out onto cake racks and cool completely. Spread whipped cream or frosting between layers and all over cake.
Stir together water, oats and oleo. Let stand for 20 minutes. Then combine all ingredients and stir gently. Bake at 350° for 35 minutes in greased and floured oblong pan.
Mix all ingredients together and pour into pie shell. Bake at 350° for 55 minutes.
Brown ground beef. Season to taste. Combine soup with meat and heat thoroughly. Add Tater Tots, cheese and onions. Bake at 350° for 30 to 45 minutes. Additional cheese and Tater Tots may be added on top of casserole. Yields 6 servings.
Cook lasagne noodles according to package directions. In 2 quart saucepan, heat olive oil. Cook spinach, onions and garlic clove. Stir about 5 minutes until tender and clear. Remove pan from heat and stir in Ricotta cheese, Parmesan cheese, salt and egg. Drain lasagne noodles and put in single layer on wax paper to drain and dry. Evenly spread cheese mixture on lasagne noodles. Roll up each noodle jelly-roll fashion. In a 9 x 13 x 2-inch baking dish, spoon about 1 cup of tomato sauce. Arrange rolled noodles seam-side down in sauce. Top with remaining sauce and sprinkle shredded Mozzarella cheese. Cover with loose foil and bake for 30 minutes in a 375° oven. Be sure the dish is bubbly and the cheese is melted. Serves 6.
Preheat oven to 425°. Sprinkle ham, broccoli, onion and cheeses into pie crust.
Squeeze orange and add juice to milk. Put remainder of orange plus the raisins through a food grinder. Mix other ingredients except egg whites as for a "butter cake". Add minced fruit and chopped nuts. Lastly, add stiffly beaten egg whites. Bake in prepared 9 x 13-inch pans at 350° for 25 minutes or until it passes the toothpick test.
Mix oleo, walnuts and flour until crumbly. Put in a 9 x 13-inch baking pan. Bake at 300° for 20 minutes.
Crush Oreos. Combine 3/4 of Oreo crumbs with the margarine. Press in pan or dish to form crust. Set aside 1/4 of Oreos.
Combine ingredients in large pot. Bring to boil, stirring. Reduce heat, cook 10 minutes, stirring. Fill hot jars, leaving 1/2-inch space. Adjust lids. Process for 15 minutes in boiling water bath. Yields 4 to 5 pints.
Punch holes in pie crust with a fork. Bake crust until light brown. Mix in a bowl water, milk, eggs, nutmeg and vanilla. Pour into pie crust and bake 45 minutes on 375°. Center will still be shaky.
Add dry ingredients to potatoes and mix in eggs well. Fry in hot grease. Makes about 10 pancakes. Good served with creamed corn.
Mix and cook on high heat the first 4 ingredients until soft ball stage. Take off fire and cool a little. Beat and add the vanilla, butter, marshmallow cream and peanut butter. Mix well. Pour into greased pan, 12 x 10 x 2-inch. Cool and cut into squares.
Cut chicken into chunks. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, cumin, sugar, salt, oregano and basil. Bring to boil, reduce heat and simmer for 20 minutes. Remove from heat. Dip each tortilla in tomato mixture to soften. Fill each tortilla with chicken and 2 Tablespoons of cheese. Place in a greased 9 X 13 pan. Blend sour cream into remaining tomato sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake, covered at 350° for 30 to 40 minutes or until heated through.
Melt margarine in Pyrex pan (9 x 15-inch) in oven. Combine eggs, sugar, flour and soda in a medium mixing bowl. Add pecans and vanilla. When margarine melts, pour batter over and bake at 350° for 25 minutes. This will rise and fall just about the time it comes out of the oven. Cool and cut into bars. Sprinkle with powdered sugar if desired.
Butter bread and cut into cubes. Place half in 14-inch baking dish. Combine chicken, vegetables, mayonnaise, boiled eggs and seasonings. Spread over bread cubes. Put remaining bread over this mixture.
Melt chocolate in top of double boiler and pour milk in slowly. Stir until it thickens. Add broken nut meats. Pour out on wax paper. When set, put in icebox and use next day.
Cook and drain 1 pound sausage. Mix other ingredients together in a saucepan and melt over low heat. Add sausage. Serve warm with crackers or chips.
Let stand at room temperature in order to mix together. Chill well before forming into ball. Roll in chives or chopped nuts.
In tube or Bundt pan, place half of cake pieces. Let ice cream get soft. Spoon half of ice cream over cake. Pour half of sauce over top. Add rest of cake and ice cream. Let ice cream melt into cake (about 1 hour). Refreeze overnight. Unmold on serving dish. Serve remaining sauce over sliced ice cream cake. Delicious!
Mix together. Put in greased baking dish. Bake at 325° until firm.
Cream butter and sugar; add beaten egg. Add mashed bananas to mixture. Add soda and salt to flour; mix well. Add nuts; mix well. Pour into loaf pan which has been lightly greased. Bake at 350° for 45 minutes.
Cream butter and sugar; mix with flour to form a light, coarse meal. Pat into pie pan and prick with a fork. Bake at 325° for 30 to 35 minutes. Cool in pan; cut into thin wedges.
Layer 1: Mix flour, oleo and pecans together. Press into 13 x 9-inch casserole dish. Bake at 350° for 30 minutes. Let cool before adding other layers.
Brown chicken. Add soup mix and water. Bring to a boil. Simmer, covered, for 10 minutes or until chicken is done. Serve over hot cooked rice.
Cream cheese with sugar; beat in egg and dash of salt. Stir in chocolate chips. Set aside. Prepare cake according to directions on package. Fill cupcake papers 2/3 full with cake mix. Drop one round teaspoonful of cheese mixture into each cupcake. Bake as directed on package. Frost with chocolate frosting.
Mix together and let set overnight in the refrigerator (if using fresh). If canning, put in jars and hot water bath to seal.
Beat together eggs, milk and French mustard. Layer in casserole croutons, turkey and grated cheese. Pour batter over completed layers. Cook for 45 minutes at 350°.
Put chicken on bottom of a large baking dish after boiling until tender and chunking into bite size pieces. Pour Veg-All over chicken. Mix together the eggs, soups, onion and broth and pour over Veg-All. Mix mayonnaise, flour and milk and pour over soup mixture. Bake at 350° for 30 to 40 minutes or until golden brown.
Combine ground beef, rice, 1/2 cup of water, onion and spices in a bowl; mix well. Shape by rounded tablespoonfuls into balls. Place in an 8 x 8-inch baking dish.
Saute onion, green pepper and garlic in butter until tender. Stir in ketchup and molasses until smooth. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer, stirring frequently, for 20 minutes. Cover and refrigerate. Makes 4 cups.
In punch bowl, combine fruit juices and bourbon. Refrigerate until well chilled. Just before serving, pour in ginger ale. Make ice ring for punch bowl. Makes 20 to 25 punch cups. I always triple recipe for party. Serve this and always have a happy party.
Mix all ingredients; bring to a boil. Simmer for 45 minutes. Refrigerate any remaining sauce.
Combine all ingredients except bacon. Heat in double boiler. Top with crisp bacon, crumbled. Serve with potato chips.
Grease 8-inch or 9-inch pan. Mix all ingredients, except fruit and Cool Whip; pour into tin. Bake at 450° for 15 to 20 minutes (don't brown - too done). Top with strawberries or peaches, sliced and sweetened. Top with Cool Whip.
Drain all the beans. Coat a saucepan with spray. Place over medium heat until hot. Add green pepper and onion; saute until tender. Add pinto beans and remaining ingredients. Cover. Reduce heat and simmer 10 minutes or until thoroughly heated.
Combine ham, onion and broccoli in water and cook until broccoli is tender. Blend milk and flour together. Gradually add milk mixture to ham, broccoli mixture, stirring constantly, until slightly thickened. Simmer 5 minutes, stirring occasionally. Add cheese and seasonings; cook until cheese begins to melt. Makes 4 to 6 servings.
Combine flour, brown sugar, melted margarine and chopped pecans. Bake in sheet cake pan about 10 minutes at 350°. Stir and keep 1/2 cup of mixture to sprinkle on top of Fluff.
Cream the first 4 ingredients. Add eggs and vanilla. Mix flour, baking powder, soda and salt. Stir in oatmeal, corn flakes, chips, coconut and nuts. Drop batter 3 inches apart on ungreased sheet; flatten slightly. Bake 15 minutes. Makes thirty 5-inch cookies or 7 dozen smaller ones. I make half of the recipe which yields 6 dozen 3-inch cookies.
In a large, nonstick skillet, heat the oil over medium heat. Add the broccoli, green peppers and garlic. Cook the vegetables, stirring frequently until they are crisp-tender (3 to 4 minutes). Stir in stewed tomatoes, artichokes, peppers, sun-dried tomatoes, capers, basil, oregano and red pepper flakes. Bring to a boil over medium heat. Reduce heat to low. Partially cover and simmer until sauce thickens slightly (20 to 25 minutes). Toss the vegetable sauce with the hot vermicelli and serve. Serves 6.
Mix all ingredients well; roll in small balls and 1 tablespoon bacon drippings in cooking oil. While they are browning, make sauce.
Brown and drain ground beef. Mix all other ingredients with ground beef. Place mixture in casserole dish. Bake at 325° for 1 to 2 hours.
Cook and cool potatoes. Cut up as for potato salad. Cut bacon into small pieces and fry until crisp. Mix egg, flour, vinegar and milk together after bacon is fried. Mix all together in pan and cook until it thickens. Pour over potatoes and onions. Warm to serve. Makes about 6 servings.
Fry hamburger and drain. Saute onion and mushrooms. Add hamburger and spaghetti and simmer 30 minutes.
When making a pie, any leftover dough can be rolled out (like pie). Spread softened butter or oleo on. Then sprinkle cinnamon and sugar to cover completely. Roll into a log and cut in about 1-inch length. Place on greased cookie sheet. Cook at 325° until outside is a little hard. Could take about 40 minutes, depending on which oven rack you cook them on.
While vegetables are cooking, flour meat and saute until brown. Add meat to vegetables. Cook until well done.
Mix eggs, milk, and salt. Dip day old bread into milk-egg mixture. Fry in a small amount of butter until golden brown on both sides. If you prefer, you can place on greased pan and broil 4 to 5 inches from heat until golden brown on each side. Serve with your favorite syrup, confectioners sugar, or jelly.
Drain salmon. Combine with egg, oats, onion, parsley, lemon juice, mustard, salt and pepper. Form into 4 patties. Pan-fry in small amount of oil until golden brown on both sides. Spread Gulden's Salmon Burger Sauce on buns. Place lettuce, tomato and salmon patty on bottom half of each bun. Top with Salmon Burger Sauce and parsley on the top half of bun. Makes 4 servings.