HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oleo, flour and pecans. Put into bottom of 9 x 13-inch pan; bake at 375° for 15 minutes. Combine confectioners sugar, cream cheese and 1 cup whipped topping. Mix and spread on cooled crust. Mix pudding and cold milk. Spread on cream cheese mixture. Spread rest of whipped topping over mixture and refrigerate. Top with chopped pecans if desired.
Melt butter, add cheese and pepper. Stir in whipping cream in double boiler. Remove from heat; whip for about 3 minutes. Portion out in servings of 5 ounces each. Unused portions may be frozen for future use.
In a medium mixing bowl, thoroughly stir together the flour and baking powder. Add salt and sugar and stir well. Add dates; mix with fingers to separate dates. Stir in nuts and coconut. In a small mixing bowl, beat eggs enough to blend yolks and whites. Add to flour mixture with butter and vanilla; stir to mix thoroughly. Turn into a buttered square cake pan (9 x 9-inch) and bake in a 325° oven for 45 minutes.
Place all ingredients in a screw-top jar. Shake well. Store in refrigerator.
Mix together and put in casserole dish. Bake at 300° for 1 hour.
Dust venison with flour, salt and pepper. Brown it in oil in a hot skillet. Remove venison and put it in a large pot. Add herbs, cover and simmer in wine and beef broth for 2 hours or until tender when tested with a fork. Saute onions, carrots and garlic. Add to stew; cover and simmer for another 40 min. Brown mushrooms in butter; and add to stew and simmer uncovered for 15 min. Stir in lemon juice and brown sugar.
Mix Jiffy mix, eggs, sour cream, sugar, corn and margarine together. Bake at 350° for 35 minutes.
Cook macaroni until tender. Drain off water. Add milk, 2 slices American cheese, cheese sauce, butter, salt and pepper. Mix well. Put in an 8-inch pan. Top with sliced cheese to cover top. Set oven on broil. Place pan in oven until lightly browned.
Mix together and add salt, pepper and parsley to taste. Turn into buttered 9-inch pie pan. Bake at 375° for 30 to 40 minutes.
Place chicken in a 13 x 9 x 2-inch baking dish. Combine orange beverage and soy sauce, pour over chicken. Cover and marinate in refrigerator for 8 hours, turning chicken occasionally. Turn cover and bake at 350° for 1 hour or until chicken is done, basting occasionally with soy sauce mixture. Makes 5 servings, 3 ounce serving size.
Boil chicken until tender. Take chicken out of broth. While chicken is cooling, put spaghetti, onions, bell pepper, salt and pepper into broth and cook until done. Debone chicken and put into spaghetti and add Ro-Tel tomatoes and cheese. Simmer and stir until cheese has melted.
Saute celery, onion and chicken until done well. Add remaining ingredients except noodles. Turn into greased 2-quart casserole dish. Bake for 45 minutes at 350°. Sprinkle noodles over top. Bake 5 minutes longer.
Sift flour, baking powder and salt together. Cut in shortening; add milk and mix to a smooth dough. Turn onto floured surface; divide into 6 portions. Roll each portion large enough to cover 1 apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Spoon some of this mixture into each core cavity. Moisten edges of pastry and bring up over the apple; seal edges. Place on greased baking sheet or in shallow pan. Bake at 350° or until apples are tender and pastry is lightly browned. Remove from baking sheet. Serve warm with milk or cream.
Brown sausage in skillet on medium heat. Drain, leaving some grease to keep the cheese from sticking. Add ketchup, Worcestershire sauce and Italian seasoning to taste. Turn heat down to low.
Combine sugar and eggs in saucepan. Cook over low heat for 5 minutes. Add butter. Keep stirring, it scorches easily. Put graham crackers, marshmallows and coconut in a bowl and mix. Pour sauce over dry ingredients. Mix and press into 9 x 13 buttered pan. Melt butterscotch chips and peanut butter. Spread on top. Cool. Cut. Enjoy. Freezes well.
Cook rice in boiling water for 6 minutes. Strain and cook in pint of milk with vanilla bean for 20 minutes. Dissolve gelatin and sugar in small amount of water. Mix with rice mixture and chill. Fold in whipped cream and mold. Serve with strawberries that have been injected with liqueur.
Place frozen rolls in Bundt pan. Pour margarine over rolls. Mix pudding (dry), brown sugar and pecans. Sprinkle over rolls. Cover with paper towel or wax paper; leave cake out overnight. The dough rises beautifully by morning. Bake at 350° for 30 minutes. Invert onto serving plate to serve.
Melt butter in pan and add flour. Put in pan and add nuts. Bake 20 minutes at 350° and cool.
Work the first 4 ingredients well. Heat the oil in a heavy skillet. Add meat mixture and saute slowly, stirring to cook thoroughly but not too brown. Add the onions and garlic. Cook until onions and garlic are soft. Add the hot water and simmer 1 hour. Add the paprika, chili powder, tomato sauce, cumin and chili mix. Simmer about 1 hour, stirring often. When reheating, do not add water but warm slowly over low heat.
In shallow baking dish (1-quart size) combine rice, green onion, 1/2 teaspoon salt, nutmeg, 2 tablespoons orange juice and water. Place trout on top of rice. Combine butter, remaining orange juice, salt and pepper to taste. Melt butter and pour over trout. Bake uncovered at 400° for 15 minutes or until fish flakes easily. Garnish with orange slices.
Mix all ingredients; cover with foil. Bake at 350° for 45 minutes to 1 hour.
Saute onion in butter until tender. Add drained hominy, green chilies, sour cream and small amount of shredded cheese. Pour into a baking dish and bake for 15 minutes, or until cheese melts and is bubbly.
Drain pineapple. Save 3 tablespoons of juice. Put pineapple in casserole dish. Mix sugar, flour and juice together. Pour over pineapple and mix. Top with cheese. Mix crushed crackers and butter together. Spread on top of casserole. Bake at 350° for 20 to 30 minutes. Good with ham, pork chops, anything!
Start oven at moderate (375°) oven. Scrub potatoes; rinse and pare. Cut in halves or thick slices lengthwise. Brown well in butter in 2-quart flameproof baking dish. Sprinkle sugar over. Add honey, peel and juice. Cover dish.
Peel potatoes and slice as for scalloped potatoes. Place in 4-quart casserole dish. Add broken up ground beef, both soups, undiluted, and sliced or diced onion. Mix well. Cover with foil and bake 2 1/2 hours in 350° oven. Uncover last 1/2 hour. Serves 4.
Pour combined ingredients into a 12 x 8-inch baking dish. Bake at 400° for 10 minutes, until bubbly at edges. Cover with corn bread batter, leaving center uncovered. Bake an additional 20 minutes.
Dissolve jello in boiling water. Add juice and ice cream and stir until melted into jello mixture. Add oranges and pour into mold or leave in bowl. Chill thoroughly.
Combine first 5 ingredients. Stir in eggs, milk and butter, mixing well. Pour into a greased 2-quart casserole. Bake, uncovered, at 350° for 50 minutes. Serves 8.
Mix ingredients together in large bowl. Make a "hole" in flour mixture. Add sugar, shortening, eggs and vanilla. Mix good in middle first. Gradually pulling in flour. Cookie dough can be rolled out on floured board and cut with cutters or can be divided in two or three portions and rolled in wax paper and frozen for quick making cookies. Bake in 400° oven 8 to 10 minutes.
Soak cherries and raisins or dates in whiskey overnight. Cream sugar and butter until fluffy; add egg yolks and beat well. Add soaked fruit and remaining liquid, reserving a small amount of flour for nuts (add remaining to mixture). Add nutmeg and baking powder. Fold in beaten egg whites. Add lightly floured pecans last. Bake in a large greased tube pan lined with greased paper. Bake 3 to 4 hours (watch baking time) in slow oven (250° to 275°).
You can't beat ice tea or lemonade to quench your thirst. sherbert or vanilla ice cream to a glass of chilled tea or lemonade. messy lemon wedge. or honey. cooler.
Beat 1 egg white stiff. Fold into mixture. Beat 3 egg whites and gradually add 6 tablespoons sugar and 1/2 teaspoon cream of tarter. Put into baked pie shell and bake until egg whites are golden brown at 350°. (The egg whites are a meringue to be put over lime mixture.)
In your blender or with your mixer, blend crumbled candy bars until smooth. Fold in 8 ounces Cool Whip until mixed well. Spoon into pie crust; chill well. Sprinkle chocolate shavings or put large spoon of Cool Whip on individual pieces of pie before serving.
Dissolve jello in 1 cup boiling water. Add slightly thawed strawberries and break up. Refrigerate until slightly thickened. Meanwhile, break up angel food cake into bite-sized pieces and place half of the pieces in a medium glass bowl. When strawberry mixture is slightly thickened, put half over the cake in bowl. Add a layer of Cool Whip. Repeat layers. Refrigerate. Recipe may be doubled for a crowd.
Have all ingredients at room temperature. Grease the baking sheets lightly. Sift the flour before measuring. Sift together the flour, baking powder and salt. Mix together the shortening, peanut butter, brown sugar and granulated sugar. Beat until well blended. Add the egg and vanilla. Beat well. Add the sifted dry ingredients. Mix thoroughly. Form the dough into balls about 1 inch in diameter. Place 1 1/2 inches apart on the lightly greased baking sheets. Press crosswise with a fork to flatten. Bake in a moderate oven at 375° for 12 to 15 minutes until cookies are delicately browned. Remove the cookies immediately from the baking sheets. Cool on a cooling rack. Yields 3 1/2 dozen cookies.
Debone chicken; put back in broth. Add all other ingredients, let boil until the noodles are done. Put in casserole dish; add sweet milk if it seems too thick.
Mix all together. Form into a ball. Roll in cracker crumbs (use same cracker as serving). Let sit in refrigerator overnight or at least 6 to 8 hours.
Sift flour, baking powder, soda and salt together. In a large bowl combine shortening, brown sugar, eggs and water. Beat until creamy. Add vanilla. Gradually add flour mixture. Mix well. Stir in oatmeal and chocolate chips; mix well. (Mix nuts in also.) Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes at 375°. Makes about 12 dozen.
Lay salmon in dish, skin side down. Mix garlic powder, black pepper and ginger powder; sprinkle on fish. Mix brown sugar and salt. Sprinkle over fish. Leave overnight. Put in smoker until fish shine turns dull, approximately 4 to 5 hours, depending on heat. You may reheat by broiling.
Put tomatoes in a 4-gallon churn. Add salt and syrup, then finish filling with cold water. Place saucer on top of churn to keep tomatoes from floating. In about 10 to 12 days, they will be ready to eat. Rinse before serving. Tomatoes will be firm, but swiveled.
Place chicken in bottom of casserole dish. Top with asparagus spears and juice. Sprinkle with cheese. Bake in moderate oven until chicken is done.
Alternate ground beef and onion in casserole. Pour soup over top and bake at 350° for 1 1/2 hours.
Cut the top 1/3 of the cake off and set aside. Make a tunnel in the large ring of cake by removing some of the cake in the center ring. Save the cake crumbs. Dissolve the Jell-O in the hot water. Add the strawberries, cake crumbs and 1/2 of the Cool Whip to this mixture; mix thoroughly and refrigerate until mushy. Pour this mixture into the tunnel and left over, pour into the center hole. Place the top on the cake and ice with the remaining Cool Whip. Garnish with fresh strawberries. Keep cake refrigerated.
Blend peanut butter and powdered sugar until very fine in large bowl. Mix instant pudding according to package directions. Sprinkle some peanut butter mixture into each pie shell. Pour in 1/3 of pudding mixture. Top with remaining peanut butter mixture and top with whipped cream. Yields 1 pie.
Combine all ingredients in container of an electric blender. Cover and process until smooth. Serve immediately. Makes 2 1/2 cups.
Mix cheese and mayonnaise. In 9 x 13-inch greased pan, layer spinach, then chicken and top with mayonnaise mix. Bake at 350° for 1 hour.
Mix ingredients. Bake at 350° until done. Make a frosting glaze and spread while warm.
Preheat oven to 350°. Cream together butter and sugar. Add egg yolks and vanilla. Mix well. Sift flour and salt together and beat into butter mixture until well mixed. Bake for about 10 minutes on an ungreased cookie sheet, placing them about 1-inch apart.
Dissolve pistachio pudding mix over pineapple; mix well. Add other ingredients and refrigerate.
Place butter in a 1-quart casserole dish. Microwave on High for 30 to 45 seconds. Stir in sugar, cinnamon and cloves. Microwave on High for 1 to 2 minutes, or until sugar dissolves. Stir in nuts until coated and microwave 4 to 5 minutes. Spread on wax paper.
Cut each biscuit into 4 pieces. Mix sugar and cinnamon. Roll biscuits in sugar and cinnamon mixture. Arrange in Bundt pan. Sprinkle nuts on top. Melt butter and stir in brown sugar. Pour over biscuits and nuts. Bake at 350° for 20 to 30 minutes.
Mix good and roll into balls, walnut size. Bake 350° for 8 to 10 minutes.
In a 1 1/2-quart casserole, microwave hash browns on 30% for 10 minutes to thaw. Combine with the next 7 ingredients. Mix corn flakes and melted butter. Sprinkle on top. Microwave on Medium (70%) for 14 to 16 minutes. Rest 5 minutes. Serves 4 to 6.
On a lightly floured surface, roll pastry to 12-inch circle. Place in 9-inch pie plate. Turn under edge and flute. Combine cream cheese, sugar and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell. Combine remaining ingredients except syrup and pecans. Mix well. Carefully pour over cream cheese mixture. Bake at 350° for 1 hour and 5 minutes. Cool. Brush with maple syrup and top with pecans. Makes 8 servings.
Preheat oven to 350°. Boil potatoes until soft. Peel while still warm. Place in large mixing bowl. Add butter, vanilla, sugar and salt. Mix well. Add egg yolks. Mix until sticky adding milk as needed.
In large bowl, combine milk and boiling water; let cool to about 110°F. Stir in yeast and let stand until dissolved. Stir in whole wheat flour, 1 cup of the all-purpose flour and the sourdough starter; beat until smooth and elastic (about 5 minutes). Cover bowl with plastic wrap and let stand in a warm place until mixture is very bubbly and spongy looking (about 1 hour).
Mix flour, sugar and baking powder in a large bowl. Put peanut butter and egg in another bowl and beat with a wooden spoon until smooth. Add milk, a little at a time, stirring after each addition.
Beat together all ingredients, except pecans. Fold in chopped nuts. Bake in greased and floured Bundt pan at 350° for 1 hour. Drizzle glaze over warm cake.
Place 1 tablespoon rice on a square of heavy-duty foil. Arrange chicken on top. Season soup with spices; spoon 2 tablespoons soup mixture over chicken. Wrap and seal tightly. Cook over medium coals for 45 minutes, turning occasionally. Serves 6.
Combine raisins, boiling water, soda and butter in bowl. Let stand overnight. Add remaining ingredients; mix well. Fill 3 greased loaf pans 1/2 full. Bake at 350° for 1 hour or until bread tests done. Cool in pan for 10 minutes. Remove to wire rack to cool. Yield: 3 loaves.
Brown and season ground beef and diced onion. Add mushroom soup and soy sauce. Place in greased one-quart casserole pan. Place potato rounds on top of ground meat mixture. Bake at 375° for 20 to 25 minutes.
Mix together first 6 ingredients with one option: Into 2 medium tubs, freeze part of the pineapple juice to keep punch cold while serving. Chill all ingredients the night before. When ready to serve, mix everything together in a large punch bowl; probably will mix half of first 6 ingredients with half of last 2 ingredients. Refill punch bowl as needed. Makes about 4 gallons.
Stir together flour, 2 tablespoons of sugar, baking powder and salt. Make a well in the center. In a small bowl, beat egg slightly; stir in orange juice and oil. Coarsely chop the cranberries and toss with 2 tablespoons of sugar. Add egg mixture to dry ingredients and stir just until moistened; fold in cranberries. Fill muffin tins 3/4 full. Sprinkle tops with remaining sugar. Bake at 400° for 18 to 20 minutes or until golden brown.
Sift dry ingredients until well blended. Combine beaten eggs, egg nog and melted butter. Add to dry ingredients. Mix until moistened. Pour into a 9 x 5 x 3-inch greased pan or 2 smaller pans. Bake at 350° for 1 1/4 hours for one loaf; 45 minutes for 2 loaves; or until done.
Brown beef in margarine; add onion, salt, pepper, catsup and Worcestershire sauce and cook 5 minutes. Add cheese and bourbon; remove from heat. Spread thin layer of mustard and butter on each side of burger buns; fill each with beef mixture and wrap each one in foil and freeze. Bake frozen burgers anytime people want a fast feast.
Brown ground beef. Saute onions, green peppers and celery. Cook egg noodles according to directions on bag; drain. Stir together soup, water, sour cream and sauteed vegetables (drain tomatoes) until well blended. Mix all ingredients together and top with Cheddar cheese. Place in a 350° oven until hot.
Mix cookies and melted margarine. Spread in a 9 x 13-inch dish and put in freezer for 20 minutes. Blend pudding and milk. Fold in Cool Whip. Spread on cookie mix and freeze 20 minutes. Top with additional crushed cookies.
Saute onion, bell pepper and celery. Turn burner off. Add bread crumbs and seafood. Mix both cans of soup and butter in baking pan. Stuff chicken breasts with bread crumb mixture. Lay in baking pan on soup. Spoon soup mixture on chicken and bake at 350°, covered, for 30 minutes, then uncover and cook an additional 25 to 30 minutes.
Saute meat and 1 chopped onion with meat. Add rest of ingredients, except cheese. Simmer 2 hours or longer. Can cook all day in crock-pot. Serve with grated cheese sprinkled on top. Good with Fritos lite chips.
Spoon cottage cheese into mixing bowl. Sprinkle dry Jell-O over and mix. Add Cool Whip. Fold into cottage cheese. Add drained fruits. Mix well. Store in refrigerator. Makes 10 servings.
Beat together first 4 ingredients until creamy, then add and blend in remaining ingredients, except chocolate chips. Blend well. Spread into a greased 13 x 9 x 2-inch baking pan. Sprinkle chocolate chips over top and bake at 350° for 5 minutes. Remove from oven and run a knife through melted chocolate and batter to marbleize. Return to oven and bake 25 to 30 minutes longer.
Preheat oven to 350°. Butter a 9 x 13 pan. Beat egg whites until stiff. Add sugar to egg whites while beating on low. Add vanilla and baking powder. Stir in pecans and crackers with spoon. Put in oven for 15 to 20 minutes. Let cool for 30 minutes before adding topping.
Flatten 1/2 chicken breast between wax paper. Roll ham and cheese in each breast, jelly roll style. Fasten with toothpicks. Roll in Shake 'n Bake. Put in shallow baking dish. Cover with foil. Bake at 400° for 30 minutes. Mix water, soup and wine. Pour over chicken. Bake 60 minutes longer in 350° oven. Serve with rice. Serves 4.
Preheat oven to 375°. Grease and flour two (9 x 5 x 3-inch) loaf pans. Combine strawberries, oil and eggs; set aside. In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda and nuts. Add strawberry mixture and stir until blended. Pour into pans. Bake at 375° for 1 hour.
Combine salmon and onion; set aside. Mix together biscuit mix and water. Divide in half. Roll half into an 8-inch square pan. Top with salmon mixture, then Mozzarella cheese. Roll remaining dough for an 8-inch square top. Sprinkle with Parmesan cheese. Bake at 450° for 15 to 18 minutes.
Grind vegetables; let drip in bag for 20 minutes. Add vinegar, sugar and spice. Can cold in sterile cold jars. Makes 10 pints.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. Pour into unbaked pastry shell. Dash top with nutmeg. Bake in a very hot oven at 475° for 5 minutes. Reduce heat to 425° and bake 10 minutes longer or until knife inserted halfway between center comes out clean. Cool on rack. Serve cool or chill as desired.
Brown hamburger and onion. Drain fat. Add all other ingredients, except cheese. Let simmer for 30 minutes. When serving, add grated cheese.
In large saucepan, brown sausage; pour off fat. Add onion and green pepper; cook and stir until tender. Add pasta sauce and Parmesan cheese. Bring to a boil; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Toss hot cooked mostaccioli with oil to coat. Serve with sauce. Garnish as desired. Makes 6 to 8 servings.
Cook spaghetti. Mix chicken, pimento, green pepper and onion. Pour in soup and broth. Season with salt and pepper. Add 2 cups cheese and spaghetti. Stir lightly. Put rest of cheese on top. Bake at 350° for 1 hour in a casserole dish.
Beat cheese until smooth and fluffy. Beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into crust. Top with topping. Chill 3 hours.
Boil diced potatoes and onion until tender in a small amount of water. Don't drain. Add the soup and milk. Simmer until hot. Can add diced ham or pieces of Polish sausage. Season to taste.
Bring first 3 ingredients to a boil until soft ball stage. Remove from heat and add remaining ingredients. Nuts are optional. Stir together and pour into greased pan.
Mix all together at medium speed until well blended. Refrigerate. Serve cold or hot, with tortilla chips or veggies. Makes 2 cups.
Blend together shortening, sugar, eggs, chocolate chips and vanilla; mix well. Add flour, baking powder, salt and baking soda. Mix well. Stir in mashed bananas. Drop by teaspoonful onto greased cookie sheet. Bake at 400° for 12 to 15 minutes.
Prepare lettuce as for tossed salad. Drain beans and add tomatoes, onions, cheese and dressing. Chill 30 minutes to 1 hour before serving. Crushed Fritos should be added and mixed well immediately before serving. Generously serves 12.
Mix all ingredients and put in greased 9 x 13-inch pan. Sprinkle 2 cups crushed potato chips on top. Bake at 350° for 30 to 40 minutes.
Cook carrots (until almost done); drain and cool. Cut onions and bell pepper in large chunks. Mix all ingredients together. Cover and let marinate 12 hours. This will keep in refrigerator up to 2 weeks.
Cook together meat, onion, garlic, chili powder, salt and pepper. Put meat mixture in casserole. Cover with grated cheese. Sift flour, salt and baking powder. Cut in shortening. Add milk. On floured surface knead dough 6 to 8 times. Roll to 1/3-inch thickness. Place on top of meat mixture. Make a few slashes. Bake in 450° preheated oven until top is brown.
Mix chicken, tortilla pieces, soups, Rotel, and green chilies. Spread into sprayed 9x13. Evenly layer crushed chips, then cheese. Bake at 350° until bubbly, about 30 minutes. Top with ranch dressing or picante sauce as desired. Serves 6.
Cube steak into bite size pieces. Brown meat in oil and butter. Saute onion and mushrooms with meat. Season to taste with garlic salt, Accent and pepper. Add a little water. Simmer until tender. Serve over buttered noodles or potatoes. Great warmed up the next day.
Mix together. Cut loaves of French bread into small slices. Spoon mixture on bread and bake at 400° for 5 to 7 minutes. Quick and easy! Serves 20.
Preheat oven to 350°. Spread nuts and coconut in bottom of greased and floured 9 x 13-inch pan. Mix cake according to directions. Pour over nuts and coconut. In a separate bowl mix well the cream cheese, margarine, sugar and vanilla. Randomly mix this into top of cake mix. Bake for 30 minutes at 350°. Cake will rise, fall and crack open.
Heat butter and juice in a saucepan. Add enough sugar to make a glaze. Pour over the cooled cake.
In a skillet, brown ground beef and drain excess fat. Stir in chili powder, oregano, sugar, salt and garlic salt. Blend in tomato juice, onion, tomato paste and water. Bring to a boil. Add spaghetti and stir well. Cover and simmer, stirring frequently, for 30 minutes. Serve with grated cheese.
Mix ingredients until smooth, then roll into balls. In double boiler, melt 3/4 wax paraffin and 3 (6 ounce) bags of chocolate chips. Once melted, dip peanut butter balls in chocolate and place on wax paper to cool. Best when refrigerated overnight. Makes 100 to 120.