HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Oreos and margarine together. Reserve 1/4 cup for topping. Press remaining Oreo mixture into a 9-inch pie plate.
Combine bran and milk. Let stand several minutes. Add egg and oil; beat well. Add dry ingredients. Stir until combined. Pour into 12 muffin pan cups (greased or with cupcake papers). Bake at 400° for 15 to 18 minutes.
Prepare cake as directed, making 2 layers. Cook as directed on box. While cake is cooling, boil milk, sugar and 1/2 cup coconut. Place one layer on plate, punch holes with a utility fork all over cake. Spoon milk mixture over top. While this cools, stir in remainder of coconut into Cool Whip. Frost cooled layer, put on second layer and repeat. After cake is covered and iced, place in airtight container and store in refrigerator overnight before serving.
Place zucchini in round casserole. Cover and cook on High for 3 minutes. Combine beaten eggs with cheese. Blend well. Pour over zucchini. Cover and cook 8 minutes on Medium. Place onion rings on top. Heat, uncovered, 1 minute on High.
Line a 9-inch pie plate with crust. Add chicken, soup, vegetables and liquid. Cover with pie crust. Bake at 425° for 30 minutes.
Mix all ingredients thoroughly. Pour into 3 cake pans. Bake at 350° until cake leaves sides of pan.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix all ingredients; spread into pan. Bake for 25 minutes. Cut into squares.
Sift together the flour, soda, allspice and salt. Cream the butter and sugar until light and fluffy. Beat in molasses until well blended. Add eggs and beat well. Add flour mixture and applesauce alternately to creamed mixture, beating until just blended after each addition. Stir in nuts and butterscotch chips. Pour in greased and lightly floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes or until firm to touch; cool on rack. Sprinkle with confectioners sugar, if desired.
Spread rolls on a greased jelly roll pan. Bake 10 minutes at 350°. Cool. Spread cream cheese mixture on top. Top with finely chopped vegetables. Use any or all: broccoli, cauliflower, carrots, chopped olives, red bell pepper and radish. Lasts 2 or 3 days in refrigerator. Good as an appetizer or finger sandwich.
Preheat oven to 350°. Clean and wash the turkey. Place in roasting pan. Brush with melted butter. Sprinkle the Sunday Finest seasonings on the turkey, inside and out. Use the whole bottle (3.3 ounces). Can be found at all supermarkets. Add water to bottom of pan. Cover tightly. Bake at 350° about 6 hours.
In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into 4 wedges.
Sift flour, salt and cocoa. Cream together shortening. Add sugar gradually and cream until fluffy. Add eggs, one at a time, beating well. Add flour alternately, with sour cream. Beat until smooth. Add flavoring and food coloring. Dissolve baking soda in vinegar and fold into mixture. Bake in two 9-inch greased pans or one 13 x 9-inch pan. Bake 30 to 40 minutes at 350°.
Mix flour and oleo. Add ice cream. Divide into 8 parts. Chill. Roll out in powdered sugar to about 1/4 inch thick. Cut into 12 squares. Spread a teaspoon of filling on each (apricot, nut, thick jams). Press 2 opposite corners together. Bake at 350° for 15 to 25 minutes, until lightly browned.
In a small pan, melt butter and stir in cookie crumbs. Pat firmly in bottom of 12 x 7-inch pan. Chill. In large bowl, dissolve gelatin in boiling water. Stir in sweetened condensed milk and undrained strawberries. Fold in marshmallows and whipped cream. Pour into pan. Chill 2 hours or until set. Garnish with extra whipped cream or strawberries. Makes 18 bars.
Blend together mayonnaise, lemon juice, onion, salt and pepper. Reserve 4 center egg slices for garnish. Chop remaining eggs. Stir chopped eggs and celery into mayonnaise mixture. Cover and refrigerate to blend flavors. For each serving, spoon about 1/2 cup of egg salad into a lettuce-lined dish. Garnish with reserved egg slice and celery leaves.
In microwavable bowl, mix sugar, cocoa, salt, milk and vanilla. Blend in nuts. Place stick of butter on top of mixture. Microwave on high for 2 minutes. Remove and beat until smooth. Pour into 8 x 8 x 3 pan lined with wax paper. Refrigerate until hard.
Spray Pam in Bundt pan. Sprinkle the pecans in bottom of pan. Put the frozen dinner rolls on top of the pecans. Sprinkle the dry pudding over the rolls. Pour the melted butter over the pudding and top with the brown sugar. Put wax paper and tea towel over it to rise overnight. Bake at 350° for 20 to 30 minutes and you have a hot delicious coffee cake for breakfast or brunch.
Beat together with electric mixer cream cheese, sugar and vanilla or almond exract until smooth, then fold in Cool Whip. Spoon mixture into crust and chill for 3 hours. Top with canned fruit, if desired.
Peel and dice potatoes; cover with water. Add salt, pepper, onions, carrots and celery. Boil until tender. Add milk, bring to low boil and thicken with cornstarch mixture. Stir constantly while it thickens.
Mix ingredients with cooked rice. Chill. If more moisture is needed in salad, you can use chicken bouillon dissolved in hot water. Use only enough to supplement dressing.
Arrange shrimp in shallow baking dish. Put other ingredients over shrimp. Bake in a 350° oven for 15 minutes. Stir and continue cooking for another 15 minutes. Great with oven roasted potatoes, salad and hot garlic bread.
Mix all ingredients and spoon over ham the last 30 minutes of baking time. Makes 1 1/4 cups.
Mix dry ingredients. Add egg and milk or water and mix until just moistened. Bake at 425° for 15 to 20 minutes. Makes 12.
Saute broccoli and onion together with margarine. Add soup, milk, cheese, and pepper. Cook on medium low until broccoli is tender and cheese is melted, approximately 30 to 45 minutes. Stir often. Makes approximately 6 quarts.
Place rack in center of the oven and preheat to 350°. Lightly mist a 13 x 9-inch baking pan with vegetable oil spray. Set pan aside.
Lightly salt and pepper meat and vegetables. Place in casserole in layers. Combine 1 cup tomato juice, salt, sugar and tapioca. Mix well and pour over meat and vegetables. Bake, covered, for 5 hours at 250°. No fair peeking!
In mixing bowl, combine first 6 ingredients. Combine remaining ingredients; add the dry ingredients and stir only until moistened. Pour into greased 9-inch square pan or 10-inch skillet. Bake at 350° for 30 to 35 minutes or until brown.
Mix all ingredients with spoon. Cook over medium heat, stirring constantly until play dough becomes solid. Turn onto floured surface and knead. Store in airtight container.
Oil and flour a pan (tube or oblong). Mix all ingredients very well. Bake until golden brown. Let cool 10 minutes. Remove from pan. Can be served without icing. Bake at 350° for 1 hour.
Saute poppy seed (optional), onion, mustard and Worcestershire sauce in melted margarine. Spread a teaspoon of the mixture on each bun, then put chipped ham and grated cheese on top. Wrap in foil, heat 1/2 hour at 350°.
Heat shortening until hot in a Dutch oven. Add onion and saute until glossy and stir in paprika. Cook chicken over high heat, stirring pieces with a fork, until it turns a reddish-golden color. Sprinkle with flour, salt and pepper. Pour in bouillon cube, dissolved in 1 cup hot water. Cover and cook slowly 25 minutes or until tender.
Combine all ingredients in blender until smooth. Good for salad dressing, veggie, cracker or chip dip.
Place chicken parts in casserole dish. Mix dressing, preserves and soup mix and pour over chicken. Bake at 350° for 1 hour.
Grind cranberries and orange on coarse grind setting. Add sugar substitute and mix. Mix jello with 1 cup boiling water and 1/2 cup cold water. Set jello until thick. Mix in ground cranberry-orange mixture. Mold in 6-cup bowl, loaf pan or jello mold until set. Serves 8.
On 1/2 a slice of bacon place oyster and slice of water chestnuts. Roll up and secure with toothpicks. Place on cookie sheet. Bake at 350° for approximately 40 minutes.
Preheat oven to 350°. Heat soup and milk in a saucepan until hot. Remove from heat. Add remaining ingredients and mix well. Pour mixture into an 11 x 7-inch pan and cover with foil. Bake 45 minutes.
Cut pepper in half, remove seeds and pulp. If using small peppers, cut off and scoop out centers. Wash. Wash rice and mix all ingredients except tomato sauce. Fill peppers loosely with the meat mixture. Place in Dutch oven, pour tomato sauce on top enough to cover peppers. Simmer for 1 hour.
In a large salad bowl, toss together the honeydew, walnuts, parsley, celery and red pepper. Whisk together the remaining ingredients and pour over the salad. Toss to coat. Serve at once or chill and serve.
Bake in oven at 350° for 45 minutes in covered Dutch oven or similar pan.
Mix broccoli, 2 cups Cheddar cheese, crab and onion in baking dish. Beat biscuit mix, eggs, milk, salt and pepper and pour over crab mixture. Bake for 25 to 30 minutes in 400° oven. Top with remaining 1 cup cheese. Return to oven until cheese is melted and mixture is fairly firm to touch (about 10 minutes). Makes good luncheon meal.
Boil to hard crack stage the raw peanuts, sugar, white syrup, water and salt. Quickly add soda, stirring only until dissolved. Be careful not to disturb air bubbles. Pour onto slightly greased pan, about 11 x 16-inch.
Mix all ingredients in large bowl. Bake at 325° for 1 hour. Check. I sometimes need more time. Glaze when hot.
Brown hamburger; drain. Add soup, sauce, celery, green pepper and onion. Simmer at least 1 hour. Cook noodles; drain. In casserole, put layer of noodles, layer of meat sauce and layer of cheese slices. Repeat (end with cheese on top). Bake in oven at 350° for 30 minutes. This can be made ahead and frozen.
Mix gelatin and water in microwave bowl. Microwave on High for 1 1/2 minutes. Add marshmallows. Microwave 1 1/2 to 2 minutes more. Stir mixture slowly until marshmallows are melted and mixture is smooth. Add ice cream. Stir with wire whisk until melted. Stir in oranges. Pour into 6-cup ring mold. Refrigerate for 45 minutes before serving.
Put all ingredients in crock-pot and cook on low for 6 to 8 hours. For a richer tasting soup, use the half and half. For not so rich, use 2% milk. For the health conscious, use skim milk.
Cook ground beef and onion until done. Drain off fat. Add remaining ingredients except celery. Simmer 10 to 15 minutes. Put on buns and top with about 1 teaspoon of chopped celery.
Mix ingredients. Butter custard cups (6). Optional: Raisins and pieces of bread may be put in cups. Pour mixture in cups and top with a dusting of nutmeg. Put cups in a 9 x 13-inch cake pan with a small amount of water in bottom of pan. Bake 1 hour at 375° or until a knife comes out of custard clean.
Mix all ingredients in large bowl, about 2 minutes on medium speed. Pour in 9 x 13-inch pan. Sprinkle dry cake mix over top (yellow or white). Press down with back of spoon. Melt 1 stick oleo. Dribble over top of dry cake mix. Bake at 350° for 45 minutes.
Mix well all ingredients. Place in mold. Refrigerate. Unmold onto dish. Serve with crackers as an appetizer.
Mash sweet potatoes while hot, add next five ingredients and blend well. Add milk. Pour into two 9-inch pie shells and bake 45 minutes at 375°.
Combine beef, 1 tablespoon soy sauce, cornstarch and sugar and let stand 10 minutes. Saute onions in 2 tablespoons oil for 3 minutes. Add green pepper; saute 1 minute. Add meat and marinade, chicken broth and remaining soy sauce. Saute 1 minute. Transfer meat to large bowl. Heat remaining 4 tablespoons oil in skillet. Add rice and stir-fry 3 minutes. Return meat to skillet; add green onion, salt and pepper. Mix well. Serve immediately.
In food processor, process together cheese and butter until smooth and creamy. Add flour, pecans, salt and cayenne. Process until thoroughly mixed.
Cream butter and sugar well. Add egg, flour and other ingredients. Mix together well and chill in refrigerator for several hours or overnight. Roll out dough into 3/16-inch thickness on a lightly floured, cloth covered board. Cut into shapes. Bake 8 to 10 minutes at 375°.
Fry okra until no longer slimy. Saute celery, onion and bell pepper together until tender. Add tomatoes, along with one can of water. Let boil for 15 minutes. Add sausage and okra. Let cook 15 minutes. Add shrimp and cook 5 more minutes. Serve over rice.
In 4-quart saucepan, heat oil. Add onions and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add salsa, beans and tomato juice; stir to combine. Reduce heat to low and let simmer until flavors blend, 20 to 25 minutes. Add steak and pepper and stir to combine. Cook until steak is heated through, about 10 minutes. Store 3/4 cup servings of chili in resealable freezer bags for up to 1 month. Each 3/4 cup serving provides 1/2 fat, 2 proteins and 1 1/2 vegetables.
Blanch tomatoes; peel. Add thoroughly chopped onions, celery and peppers. Add 1 cup sugar, salt, vinegar and allspice. Cook in a large kettle until tender on top of stove. Fill sterilized Mason jars 1/4 inch from lip. Process in water bath.
Cream the butter and sugar. Stir in eggs and mix well. Add remaining ingredients and mix lightly. Fill greased muffin tins 2/3 full. Bake at 350° for 20 minutes. Ice muffins while still hot.
Put hen in large Dutch oven with enough water to make 1 gallon of broth. Cook until well done. Remove chicken and set broth aside. Debone chicken. Add all ingredients except biscuits back into the broth. Take each biscuit and pinch off small pieces until all 10 biscuits are used. Simmer on medium heat about 45 minutes.
Stew chicken, save 1 quart of broth. Pour chicken soup in 13 x 9-inch glass baking dish. Take chicken off bones and lay on top of soup. Sprinkle stuffing on top. Pour 1 quart broth over stuffing mix. Bake at 350° for 35 minutes.
Combine peaches and water in large saucepan; cook over medium heat 5 minutes. Reduce heat; cover and simmer 10 minutes or until tender. Cool. Combine peaches and remaining ingredients in container of electric blender. Process until smooth; chill. Serve over ice cream. Yields 3 cups.
Put 1 tablespoon cooking oil in skillet; brown ground meat, onion, salt and pepper. While meat and onion are browning, mix rest of ingredients in bowl; then when meat and onion are browned, mix all ingredients. Heat thoroughly and serve on toasted bun. Makes about 15 hamburgers. Ideal for childrens' or adults' party. Can also be served family style on rice or noodles.
Melt chips and shortening in top of double boiler. Pour half into a 9-inch pan. Refrigerate about 15 minutes. Melt caramels, butter and water. Mix in nuts. Pour over hardened chocolate and chill about 10 minutes. Pour remaining chocolate over caramel mixture and return to refrigerator until hard (about 30 minutes).
Cream butter and sugar. Add eggs and blend in milk. Add flour, soda and cinnamon, beating until smooth. Fold in fruit, nuts and coconut (which has been tossed in flour). Mix well. Drop by spoonfuls on cookie sheet. Bake at 300° for 15 minutes.
Mix all ingredients in pot and bring to a boil. Let simmer 15 minutes. Use immediately on meat or store in refrigerator for later use.
Mix all ingredients. Bring to a boil. Simmer 15 minutes. Seal in hot, sterilized jars.
Spread half the roll dough in 9 x 13-inch baking dish. Mix 1/2 cup sugar, cream cheese and egg yolk in bowl. Spread over dough. Top with remaining dough. Brush with egg white. Bake at 350° for 15 minutes. Sprinkle with 1/4 cup sugar. Bake for 15 minutes. Cool in pan. Chill until serving time. Cut into squares. Makes 15 squares.
Heat oven to 425°. Arrange chicken, sausage and potatoes in roasting pan. Combine oil and seasonings in small cup. Pour over chicken, sausage and potatoes and toss gently to coat. Cover. Bake at 425° for 1 hour. Reduce heat to 325°. Uncover and bake until browned, 30 to 40 minutes longer. Serves 6.
Mix oil, sugar and vanilla together with a spoon (no mixer). Add eggs.	Beat well with a spoon. Combine flour and cocoa together in	a small bowl and then add to egg mixture. Stir until well blended. Pour into greased 13-inch pan. Bake at 350° for 30 to 35 minutes.
Combine first 4 ingredients in a heavy 3-quart saucepan. Cook over low heat until sugar dissolves. Cook over medium heat until forms hard ball in water (258°). Remove from heat. Beat egg whites (3) in large bowl at high speed with electric mixer until foamy. Add gelatin and beat until stiff peaks form. Pour hot syrup mixture in a thin stream over egg whites, beating constantly at high speed. When mixture holds shape add pecans and drop on wax paper.
Peel and quarter potatoes. Cover with water and boil in saucepan until tender. Drain water from potatoes but save water. Mash potatoes. Add remaining ingredients and beat until fluffy.
Brown beef in shortening, add sliced onion, salt, pepper and water. Cover and simmer 1 1/2 hours.
Pound chicken breasts until thin (about 1/4-inch). Combine flour, salt, pepper and paprika in a bag. Add chicken; shake to coat well. Shake off excess. Heat butter and olive oil in large skillet until bubbling. Saute chicken breasts 2 to 3 minutes on each side. Do not overcook. Drain on paper towel. Keep warm. Drain off all but 2 tablespoons butter and oil. Stir in Madeira or water in dripping, scraping bottom of skillet to loosen any browned bits. Add lemon juice and heat briefly. Return chicken to skillet with lemon slices and heat until sauce thickens. Add capers; sprinkle with minced parsley. Serves 4 to 8.
Cook meat in a large frying pan over medium heat; drain. Return meat to pan. Add remaining ingredients. Reduce heat, cover and simmer for 30 minutes. Spoon Sloppy Joes over toasted hamburger buns.
Pour fruit juices into 30 or 36-cup coffee maker. Put all other ingredients into basket. Plug in and perk. When complete, remove basket which still contains cinnamon sticks. Makes 40 punch cups.
Cook macaroni until almost tender. While it is cooking, grate cheese. Drain macaroni. Add 3/4 of cheese to macaroni. Butter 13 x 9-inch pan. Add remaining butter to macaroni and stir until butter is melted. Pour in pan. Add milk to cover. Top with remaining cheese. Bake at 350° for 45 minutes or until cheese is browned.
Preheat oven to 350°. Combine all ingredients except crackers and margarine. Crush crackers and sprinkle on vegetables. Drizzle margarine over top. Bake, uncovered, at 350° approximately 55 minutes.
Cream together first 4 ingredients. Add dry ingredients to cream mixture. Add sour cream (blend well). Make a mixture of cinnamon and sugar (to make 1 cup) and chopped nuts. Spoon coffee cake mixture, alternating with cinnamon and nut mixture into a well-greased pan (swirl the batter). Bake at 350° for 50 to 55 minutes.
Mix above ingredients in a large bowl. Roll into small balls and place on ungreased cookie sheet. Make tiny dent in middle and fill with jelly. Bake at 350° for 10 minutes.
Mix sugar, eggs, Crisco, potatoes and salt, then milk. Put yeast in next, then flour and work together. Let rise until double in size.
Cook squash in boiling salted water, until just tender; drain. In pan, melt 4 tablespoons butter. Add carrot and onion and saute until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Spoon into 1 1/2-quart casserole which has been buttered. Melt 2 tablespoons butter and remaining cubes and mix. Sprinkle on casserole. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Empty Ricotta cheese from container into a bowl. Fill Ricotta container with flour and combine with cheese, egg and oil. Knead well. Divide into 4 equal parts. Roll out into "snakes" and cut into 1-inch strips. Place in boiling water for approximately 2 to 3 minutes. Or you may place cut dough on cookie sheet that has been sprayed with Pam and sprinkle with cornmeal and freeze. Remove from freezer and put in plastic bags. When ready to serve, remove from freezer and boil.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend well. Spoon into crust. Chill until set, for 4 hours. Garnish with fresh strawberries, if desired.
Mix eggs, oil, sugar, flour and spices. Stir in prunes and nuts. Bake at 325° for 1 hour and 15 minutes in tube pan or 45 minutes in 13 x 9 x 2-inch pan.
Put wings in plastic bag; coat with Tabasco sauce. Shake well. Sprinkle blackened redfish seasoning into bag and shake again. Cook on grill until done.
Roll out cookie dough in greased pizza pan. Press in chopped pecans. Bake at 350° until lightly browned. Combine Cool Whip and cream cheese adding sugar and vanilla to taste. Spread over cooled cookie crust. Garnish with fruit and glaze if desired.
Place apples in lightly greased baking dish. Add water. Combine sugar and margarine. Add flour, cinnamon and salt mixture. Blend together and sprinkle on top of apples. Bake for 40 minutes at 350°. This amount makes about 6 servings.
Blend all ingredients together in blender or food processor. Cover and store in refrigerator until ready to use.
In large bowl, mix all ingredients well with mixer. Pour in pie shell and bake at 375° for 35 minutes.
Preheat oven to 400°. Spread bread cubes on bottom of 9 x 13 pan. Spread sauerkraut evenly over bread, then layer beef over that. Pour dressing over all. Cover with aluminum foil sprayed with Pam. Bake 20 minutes. Remove cover. Add cheese and bake 10 minutes. If you like Reuben sandwiches, you will love this.
Mix all ingredients, pour over chicken wings. Bake at 375° for 1 1/2 hours. Turn wings occasionally.
Cream shortening and sugar; beat in eggs. Stir in honey, pineapple and bran. Sift flour, soda and salt together. Add to bran mixture alternately with milk. Mix lightly; spoon batter into oiled muffin cups. Bake at 350° for 20 minutes. Yield: 18 small muffins.
Cook egg yolks, sugar and vinegar until thick. Add peppers and onion. Remove pan from stove and add cream cheese. Stir until smooth; chill.
Boil first 3 ingredients until slightly thick. Pour into baking dish. In a bowl, put 1 cup flour, 1 cup sugar, 1 egg and 1 tablespoon baking powder. Mix until crumb-like pie dough. Sprinkle on top of the peaches. Melt 1 stick butter. Pour over crumbled mixture. Bake at 350° to 400° about 30 minutes or until brown. Top with ice cream or whipped cream (optional).
In medium bowl, whisk all ingredients together. Place bread (fresh, sliced French) in a rimmed baking sheet and slowly pour batter over. Turn bread until all are covered. Press piece of waxed paper directly over bread to cover. Refrigerate overnight. In the morning, cook on moderate heat in skillet or griddle with butter until golden brown. Eat and enjoy!
Fry and drain hamburger and onion. Add ketchup, brown sugar, Worcestershire sauce, mustard, tomato paste and 1 can water. Simmer on low.
Boil potatoes and slice into rounds. Grease deep baking dish. Layer potatoes, then eggs, also sliced into rounds. Dot with butter and smooth on a layer of sour cream. (A small amount of milk added to the sour cream will make it easier to spread.) Continue to layer. Top off with bacon, uncooked and cut in half. Bake 3/4 hour or longer, if needed, at 350°. Can be prepared ahead of time and baked just before serving.
Mix ingredients. Cover and refrigerate overnight. Before baking, stir again. Bake at 350° for 1 1/2 hours. Half recipe for 2 or 4 people.
Fry sausage; drain. Butter bread. Add and cut bread into cubes. Place cubes in bottom of buttered 9 x 13 casserole dish. Beat eggs. Add milk, mustard, pepper and sausage. Stir to blend. Pour over bread cubes. Sprinkle grated cheese on top. Let sit in refrigerator 12 hours or overnight. Bake 30 to 40 minutes at 350°. Let set 5 to 10 minutes before serving. Serves 6 to 10.
In large skillet, melt butter; saute garlic 1 minute. Add broccoli and carrots; stir-fry 5 minutes. Stir in chicken, pea pods, onions, water, sherry, bouillon and tarragon. Cook 3 to 5 minutes or until veggies are crisp-tender. In small bowl, combine cornstarch and water; blend well. Add to skillet; cook until thickened, stirring constantly. Cook spaghetti to desired doneness. Drain; rinse with hot water. Serve veggies-chicken over spaghetti. Sprinkle with Parmesan. Makes 4 servings.