HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line the bottom of a 9 x 12-inch glass baking dish with the fruit. Sprinkle with one cup of sugar and a few drops of almond extract. Mix the remaining cup of sugar with the flour and margarine. Stir in one egg. The mixture will be sticky. Drop the mixture on the fruit and bake at 400° for 20 to 30 minutes until lightly browned and bubbly. Serve with ice cream or whipped cream.
Saute onions and pepper in oil; add meat and brown. Add tomatoes, chili powder and water. Cover and cook over slow heat for 30 minutes. Add mushrooms, peas, corn, salt and pepper. Add cooked spaghetti to sauce and blend well. Fill large greased baking dish half full; cover with 1/2 cheese. Add the remaining meat and spaghetti and top with cheese. Bake in 350° oven for about 40 minutes.
Dissolve jello in 1/2 cup of very hot water. Dissolve gelatin in 2 to 3 tablespoons of cold water. Add all ingredients to cold jello mixture. Refrigerate until firm. Original recipe.
Cream butter, sugar and Crisco. Add eggs, one at a time. Beat well. Sift flour in bowl and add baking powder and salt. Add to butter mixture and alternate with milk. Add vanilla. Coat nuts with a little of flour mixture and stir in last. Put in well-greased funnel pan. Put cake in a cold oven. Cook at 300° for 1 hour and 40 minutes. Check with toothpick. Wait 10 minutes and turn out.
Preheat oven to 350°. Steam vegetable about 4 minutes. Saute onion and mushrooms in butter until softened. Stir in vegetables. In bowl, fold vegetables into eggs, dressing and bread crumbs. Pour into buttered quiche dish. Sprinkle top with cheeses. Bake for 25 minutes or until eggs set.
Blend cooking oil, sugar and eggs in mixer. Add apples and nuts. Sift in salt, soda and cinnamon. Add vanilla and flour. Batter will be stiff. Spoon into an ungreased 10 x 14-inch pan. Bake at 350° for 50 to 60 minutes. Top with whipped topping, if desired.
Combine crumbs with the seasonings and butter. Add milk, liquid and oil from salmon and slightly beaten eggs. Mix well. Flake the salmon and add to the mixture. Pour into oiled baking dish. Bake in 350° oven about 45 minutes or until firm and browned.
Combine in a saucepan and heat over medium, stirring to help bits to melt. Add vanilla. Serve hot or cold. Makes 3 1/2 cups of delicious sauce.
Combine all ingredients except ginger ale. Let stand for an hour. Before serving, add ginger ale and ice.
Split pita bread. Butter bread. Sprinkle with garlic salt and dill. Cut in 1 1/2-inch slices. Bake at 350° for 5 minutes until butter is melted.
In a small bowl, stir together chicken broth, soy sauce, lemon juice, sugar and cornstarch; set aside. Heat vegetable oil in large skillet over medium heat. Add carrots and stir-fry 30 to 40 seconds. Add snow peas and garlic; stir-fry an additional 30 seconds. Remove vegetables from skillet with slotted spoon; set aside. Add chicken strips and cook, stirring occasionally, about 4 minutes or until no longer pink. Add reserved broth mixture. Bring to boil and cook until thickened. Stir in green onion and reserved vegetable mixture. Heat until hot. Serve over rice.
Preheat oven to 350°. Spray a 12-cup tube pan with cooking spray or grease and dust with flour. In a large mixing bowl of an electric mixer, combine the cake mix, sugar and flour, then add the sour cream, vegetable oil and orange extract, mixing at low speed. Add eggs one at a time. Increase speed to medium and beat for 2 minutes. Stir in the mandarin oranges until they are well distributed. Pour batter into the prepared tube pan. Bake for 45 to 50 minutes or until cake tester inserted comes out clean. When done, remove the cake from the oven and allow to cool in the pan for about 15 minutes. Then invert the cooled cake onto a plate or wire rack.
Cream the sugar and butter until light at medium speed. Add eggs, one at a time. Beat well after each. Add flour and mix well (with slow speed). Bake in a tube pan at 325° for 1 1/2 hours.
Let cut up rind stand in salted water (to cover) overnight. (Use 2 tablespoons salt to 1 quart of water.) Next day, drain. Cover with fresh cold water. Cook until tender. Drain.
Sift flour, baking powder, sugar and salt into bowl. Beat eggs slightly in small bowl. Stir in milk and butter. Pour mixture over dry ingredients and stir until just blended. (Batter will be lumpy. Overbeating will make a tough cake.) Bake in lightly greased frying pan or griddle and serve at once.
"Need chicken for 4 to 6 people." Mix together. Place chicken in casserole dish; pour mixture over. Cover and cook for 1 1/2 hours at 375°. Serve with wild and long grain rice.
Preheat oven to 350°. Grease pan(s). Do not flour. Sift dry ingredients. Make 3 holes in dry mixture. In first hole, pour oil; in second hole, pour vinegar; in third hole, pour vanilla. Pour ice water over all. Stir with fork until evenly blended. Bake 35 to 40 minutes at 350° layer or sheet cake only. Will not do well in Bundt pan.
Preheat oven to 350°. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear.
Put tomatoes and onions in blender and blend well. Pour through a colander to remove seeds and skins. Boil tomato mixture until thick (about 1 hour). Add remaining ingredients and cook until desired thickness is reached. Seal in 6 pint jars.
Cream shortening, add sugar, eggs and mashed bananas. Beat well. Stir in buttermilk. Add nuts and vanilla. Sift dry ingredients and mix well. Pour into loaf pan (spray with Pam spray). Let stand 20 minutes before putting into oven. Bake at 350° for 40 to 45 minutes.
Melt butter and brown sugar on low; heat in cake pan or skillet. Place pineapple slices and cherries in bottom of pan. Combine dry ingredients alternately with pineapple juice until well blended and pour over pineapple slices. Bake at 350° for 45 to 50 minutes. Makes 9 or 10-inch cake.
Mix all ingredients in very large bowl. This will make 2 pans full of dressing.
Mix sour cream, onion soup mix and minced clams. Add a little clam juice to thin mixture to desired consistency. Makes 8 to 10 servings.
In baking dish, put a layer of vanilla wafers, a layer of bananas and repeat.
Fry onions in butter or oil. Place potatoes in bottom of oiled 9 x 13-inch pan. Be sure to cover bottom. Layer onions on top to cover potatoes. Next, layer herring. Continue layering until top of pan is reached. Place in a 200° oven for 8 to 10 minutes. Remove pan from oven and pour in cream. Cover with foil and bake an additional 30 to 45 minutes or until potatoes are cooked through.
Cut bacon into small pieces. Saute bacon in skillet until done. Brown onions in 1/2 the bacon fat. Cook ground beef and salt until beef is grey in color. Add tomatoes, well-washed rice, bacon and paprika. Turn into greased casserole. Cover and bake 1 1/2 hours or until rice is tender. Add hot water if needed during cooking. Makes 5 servings.
Mix cream cheese and marshmallow cream at medium speed in electric mixer until well blended. Add sherbet; mix well. Fold in whipped topping. Pour into chocolate crumb pie crust. Freeze until firm. Makes 6 to 8 servings.
Dissolve coffee in 1 tablespoon hot water. In a large bowl, beat all ingredients with an electric mixer at medium speed until frosting holds stiff peaks. Great on white cake.
Blend flour, cornmeal, milk, baking powder and salt in a very large bowl. Combine eggs and water; add to mixer bowl. Add onions and pepper. Add shortening and drop batter by rounded tablespoonful into deep 360° fat. Fry about 3 minutes. Yield: 300 Hush Puppies.
You will need a 2-quart casserole dish or 9 x 13-inch dish, greased.
Place ham, fat side down, in roasting pan. Add cola to half cover ham. Bake at 350°, allowing 15 minutes per pound. Baste ham frequently with cola. Remove ham from pan. Skin it and rub well with brown sugar, pepper, bread crumbs and dry mustard. Press coating into ham. Place ham on rack; return to oven and bake 35 to 40 minutes longer, occasionally basting with cola.
Cook together dates, water and 1/4 cup sugar for 5 minutes, then add the walnuts. Cool. Cream butter and sugars together thoroughly. Add well beaten egg. Add flour, salt and soda. Put on slightly floured board and roll out to 1/4-inch thick. Spread date mixture on dough. Roll up like a jelly roll. Wrap in wax paper. Place in refrigerator overnight. Slice. Bake on greased cookie sheet for 12 minutes at 400°.
Combine onions and 1/4 cup broth in Dutch oven. Cook over medium heat until onion is wilted, 5 minutes. Stir in garlic, chili powder, cumin and oregano. Cook 1 more minute.
Chop celery and cabbage. Brown hamburg. Add celery, garlic and tomatoes. One or 2 quarts of tomatoes can be used, but add equal amounts of water. Dissolve bouillon cubes in mixture; add kidney beans, with juice. Season with pepper; add cabbage. Simmer for 2 to 3 hours.
Mix together mustard and jelly. Heat until dissolved. Then add wieners. Simmer for exactly 1 hour on low heat.
Mix first 3 ingredients well. Pour in milk and mix. Set in refrigerator overnight. Roll into balls and shape into strawberries. Roll sides in red sugar. Put almonds in small plastic bag with green food coloring and shake until almonds are coated. Dip top of strawberry in green sugar and insert almond stem. This recipe makes approximately 40 strawberries, if they are not too large.
Shred cabbage in bottom of greased baking dish. Spread sliced onion on cabbage, then spread celery on onion. Pour undiluted celery soup over mixture. Top with cheese. Sprinkle top with bread crumbs and dot with butter. Bake at 350° for about 30 minutes or until cabbage is tender.
Combine all ingredients, except vanilla and nuts, in a heavy saucepan. Bring to a boil, stirring constantly. Reduce heat to a low setting and cook, stirring occasionally, to 235° or until mixture forms a soft ball in water, about 3 hours. Remove from heat and let stand until cool. Add vanilla and stir until it becomes thick and creamy. Add nuts. Pour into small greased dish. Mark into squares. Top each square with nut half. Makes 1 pound.
Put evaporated milk into freezer for 1/2 hour or more. Mix jello and hot water. Mix to dissolve. Let jell, but not too firm. Melt oleo. Crush graham crackers (put a little aside for topping). Mix oleo and crackers in 9 x 13-inch pan. Spread evenly. In bowl mix cream cheese, sugar, powdered sugar and vanilla. Beat with mixer until smooth. In large bowl beat the evaporated milk, it will double in volume. Beat in cream cheese mixture. Beat jello separately until well broken up. Add to cream cheese mixture. Pour over cracker crumbs. Sprinkle crumbs over top. Refrigerate at least 1 hour or more.
Cut bacon into small 1-inch pieces and fry with chopped onion until well cooked, but not crisp; drain off grease. Cook spaghetti; drain and place in greased dish. Add bacon, onion and stewed tomatoes. Salt and pepper to taste; sprinkle with Parmesan cheese. If dish appears too dry, you can add tomato juice or tomato paste. Bake 1 hour at 350°.
Preheat oven to 350°. Grease king size muffin pan. In large bowl, combine corn meal, flour, baking powder, salt and sugar. In a medium bowl, whisk together eggs, sour cream and oil until smooth. Add corn, cheese and chiles. Add this mixture to dry ingredients and mix well. Divide batter evenly into muffin cups. Bake 25 minutes. Cool in pan for 5 to 10 minutes before removing.
Boil first 8 ingredients 3 minutes. Cool completely (I usually do it overnight). Add last 2 ingredients. Bake at 325° about 45 minutes, until pulls away from sides of pan. Makes 2 (one-layer) cakes. (Dust with powdered sugar, if desired.)
Cook and stir onion and zucchini in hot oil in skillet until tender. Add tomatoes and pepper. Bring to boil; reduce heat. Cover and simmer 5 minutes. Stir in rice and cheese; cover. Remove from heat. Let stand 5 minutes.
Combine all ingredients in a blender until well blended. Refrigerate. Makes a blender full. Add to coffee or mix with cream.
Boil chicken with garlic, onion and celery salts, salt and pepper until tender. Debone chicken and cut in bite size pieces. Spread evenly on bottom of greased 9 x 13-inch pan.
Place browned and drained sausage in bottom of casserole dish. Add chopped vegetables. Mix rice, soup and water; pour over top. Cover with foil. Bake at 350° for 45 minutes. Serves 6 to 8 people.
Slice zucchini in half lengthwise; remove seeds. Place chopped bacon, onion and tomatoes in hollows. Season to taste. Place in 9-inch cake pan. Bake for 45 minutes in 350° oven. Cut each half zucchini in half and serve.
Drain cherries, apple rings, peaches, pineapple chunks and apricots. Cut apple rings in thirds and peaches in half. In 9 x 5 x 3-inch loaf dish, gently toss fruits with sugar, cinnamon, ginger and nutmeg. Cover dish with plastic wrap, turning back one corner to vent. Cook 10 to 12 minutes on High in microwave.
Cook rice as directed and chill. Add remaining ingredients and chill. Makes nice stuffed tomatoes.
Brown meat slowly; drain off excess fat. Add next four ingredients. Cover and simmer 40 minutes, stirring occasionally. Add small amounts of water if necessary. Salt to taste. Cook noodles in boiling, salted water until tender, following package instructions. Drain, rinse in cold water. Place 1/3 of noodles in 9 X 13 baking dish; cover with 1/3 of sauce, then layer 1/2 of Mozzarella and 1/2 of cottage cheese. Repeat layers, ending with sauce. Top with Parmesan. Bake at 350° for 45 minutes or until heated through. Let stand 15 minutes. Cut in squares. Can be prepared ahead and frozen.
Peel cucumbers, cut lengthwise and scoop out the seed with spoon. Cut into strips the size of your finger. Soak cucumbers overnight in lime and water.
Combine water and bouillon granules in a saucepan; bring to a boil. Add rice; cover, reduce heat and simmer 20 minutes. Remove from heat and let stand covered 5 minutes. Add mushrooms, carrots, parsley, green onions and pepper. Stir well. Place over low heat; cover and cook 5 minutes. Sprinkle with pecans. Serves 8.
Mix Jell-O well by directions on Jell-O box, but less 1/4 cup water. Pour in a 9 x 12-inch dish. When Jell-O begins to thicken, add drained pineapple (reserve juice). Let congeal.
Place cabbage in greased 2-quart casserole. Brown together hamburger, onion, salt and pepper. Add rice, soup and water; mix. Heat through, about 10 minutes. Then pour over cabbage. Cover and bake 1 to 1 1/2 hours or until cabbage is tender at 325°. So easy to fix!
Heat red hots and water until red hots are melted. Add Jell-O to this mixture while it is hot. Let partially cool. Add 2 cups applesauce. Pour into dish or mold and refrigerate.
Press and spread crescent roll dough on pizza pan. Pour sausage over dough and cover with grated cheese. Beat eggs with milk. Add desired amount of salt, pepper and oregano and pour mixture over cheese. Bake at 450° for 15 to 20 minutes.
Spread each flat side of 18 Ritz crackers with peanut butter; press another cracker on top. Do all 18. Place chocolate bark in pan (cut squares to melt faster). Put over low heat or melt in microwave. Stir until smooth. Use tongs and dip crackers in melted chocolate. Place on sheet of foil. Makes 18 cookies.
Cream shortening and sugar; add eggs and flour, alternating and beating between each addition. Bake 1 hour at 350° in a small tube pan.
Cut meat into bite size portions. Brown well in oil. Drain off excess oil and add water and soup mix. Bring to a boil, then reduce heat and simmer about 1 hour, adding small amounts of water as needed to maintain level. Add tomato sauce and continue simmering another hour. Add potatoes and when almost done, add remaining vegetables. Continue cooking until potatoes are done.
Combine beef, salt, sugar, tomato sauce, garlic and pepper. Cook over low heat for 10 to 15 minutes. Cook noodles according to package directions. Drain. Combine remaining ingredients except cheese and mix with noodles. In a greased 3-quart casserole, alternate layers of meat mixture, cheese and noodle mixture. Repeat layers. Bake at 350° for 20 to 30 minutes. If desired, a 1 pound can of tomatoes may be substituted for 2 cups tomato sauce.
Mix drained Veg-All, mayonnaise and onion in a casserole dish. Add salt and pepper to taste. Cover with grated cheese. Top the cheese with crushed crackers. Pour butter over the top. Cook at 350° for 30 minutes.
In a large frypan, brown the meat; drain. Stir in dry taco seasoning mix. Chill. In a large salad bowl, mix the lettuce, kidney beans, tomato, celery and onion. When ready to serve, add meat, Catalina and Italian dressings and Doritos. Makes 6 hearty main dishes or 24 side dish servings.
Cook carrots until done. Drain and cool. Combine all other ingredients until thoroughly blended. Pour over cooked carrots. Mix together. Let set overnight.
Boil potatoes; reserve 1 cup of water. Cream salt, sugar and shortening. Add eggs, one at a time, then add 1 cup of potatoes. Add 2 cups flour to potato mixture and mix in; add remaining 2 cups flour (do not mix). Dissolve 1 1/2 envelopes dry yeast in lukewarm potato water. This may be done before mixing main ingredients. Pour yeast potato water mixture into flour mixture and blend with hands. It will be very sticky. Place in 2 or 3 greased 9-inch pans or 1 (9-inch) and 1 (9 x 13-inch) pan. Dough should be approximately 3/4-inch thick. Let rise in a warm place 3 to 4 hours or longer, depending on your house temperature. Dot with margarine. Sprinkle heavily with light brown sugar, cinnamon and nutmeg. Bake at 350° for 10 to 12 minutes until golden brown. Best when served warm.
Wash and cut cauliflower in flowerets. Break lettuce into small pieces. Add bacon, cheese and mayonnaise; mix well.
In an oblong baking dish (13 x 9 x 2-inch), layer as follows: sliced zucchini, sauteed onion, celery, green pepper and garlic (and add salt and Italian seasoning to this), Stove Top dressing (prepared as directed; save a few crumbs for top) and cream of mushroom soup and sour cream mixed together. Sprinkle with reserved Stove Top dressing. Bake in oven at 350° for 40 to 45 minutes.
Cook brown sugar and butter until hard crack. Put nuts into greased pan. Pour mixture over nuts. Immediately cover with milk chocolate chips. Candy will break in pieces.
Cook first 5 ingredients on low heat for 10 minutes. Pour over Rice Krispies and walnuts. Cool. Roll into 1-inch balls and roll in coconut.
Put into slow cooker and cook all day. That night put over rice or mashed potatoes.
In a large mixer, mix sugar and Crisco. Slowly add water until creamy and smooth. Add vanilla and salt. Beat on high speed 3 minutes. If too thick, add water, drop by drop. Great to use with tube and tips for decorating or just spread on cake or cupcakes. May be colored with food coloring too.
Boil spaghetti al dente. In pan of hot oil, cook red hot flaked red pepper to quick boil. Add 1 tablespoon of water. Drain spaghetti and mix into oil with pepper in pan. Then mix with chopped watercress or rugulla. Serve hot immediately.
Chop rhubarb into cubes, add sugar and mix well. Let set for 30 minutes to an hour. Beat eggs, flour, vanilla and milk. Add mixture to rhubarb and sugar. Stir well and pour into a 9 inch unbaked pie crust. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add eggs one at a time, then add vanilla and spices. Beat well. Add flour, soda and buttermilk. Mix, then add pear preserves and pecans. Bake in tube pan at 325° for 1 hour and 45 minutes.
Melt 1/4 cup butter in a large size skillet. Add alligator to skillet in 1-inch pieces. Brown lightly. Add onion, bell pepper and celery. Saute vegetables until tender-crisp. Add garlic powder, salt and black pepper. Mix well. Add rice and salsa; stir until well blended. Pour into 2-quart casserole dish. Sprinkle with grated cheese. Mix cracker crumbs with 1/4 cup butter and spread over top of casserole. Bake 20 minutes in oven at 400°. Serves 6.
Beat the egg yolks, adding the sugar slowly. Pour in the whiskey very gradually, then add rum. Stir in the milk, then cream. Fold in the stiffly beaten egg whites.
Mix all ingredients together. Pour about 3 tablespoons into medium hot pan. Roll pan around until bottom is covered. Flip over 1 time.
Wash and peel shrimp. Put on skewer. Sprinkle lemon pepper over shrimp. Mix butter, garlic powder, lemon juice, water and Worcestershire sauce and bring to a good boil. Put shrimp on grill and marinade with sauce for 5 to 10 minutes.
Let cheese stand to room temperature. Rinse mushrooms. With teaspoon, fill each mushroom with cheese spread. Spray 9 x 9 baking pan with cooking spray. Place stuffed mushrooms in pan and cook for approximately 20 to 25 minutes in 350° oven until bubbly. Quick, easy and good.
Butter a 10-inch spring-form pan. Start with first ingredients, keep mixing after each one. Mix for 15 minutes for lighter cake. Bake at 325°. Bake for 1 1/2 hours in pan of water. When cooked, open oven door and let cool in oven. Refrigerate for 4 hours before serving. Serve with cherries, pineapple, etc.
Mix first 7 ingredients on slow speed until well blended. Add the buttermilk and mix. Pour into unbaked 9-inch pie shell. Bake at 350° for 40 minutes or until set.
Mix together. Place in shallow dish. Bake at 350° for 25 minutes. Serve with spreader and crackers. Eat and gain!
Mix in a bowl. Add meat; toss to coat. Cover and refrigerate for 1 hour or less, depends on quantity of meat you are marinating. Grill.
Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add sour cream, flour and soda. Fold in beaten egg whites (stiff, but not dry), lemon extract and vanilla. Bake in greased, lightly floured tube pan in 325° oven for 1 1/2 hours or until well done.
Blend flour and shortening together. Add water, egg and vinegar if desired. Roll out flat and spread with margarine and sprinkle with sugar and cinnamon mixture. Bake at 350° until golden brown.
Preheat oven to 350°. Combine 1 1/2 cups flour, sugar, salt, oil and milk, stirring until mixture forms a soft pastry dough. Place in 9-inch deep dish pie pan, pressing dough evenly over bottom and sides. Combine confectioners sugar, 1/3 cup flour, blueberries and peaches; spoon over pastry. Combine 3/4 cup flour, brown sugar and cinnamon; cut in butter until crumbly. Spread evenly over fruit. Bake 40 to 45 minutes.
Tear bread into small pieces. Drizzle butter into an 8-inch square pan. Whisk together sugar and next three ingredients in a large bowl. Stir in bread; spoon mixture into pan. Bake at 350° for 15 minutes; stir. Bake 35 more minutes or until pudding is set. Makes 4 to 6 servings.
Mix well; pour in greased 8-inch baking dish. Bake at 350° for 30 minutes.
Mix and knead. Let rise 1 1/2 or 2 hours. Roll and cut out. Place on greased pan. Brush with margarine and let rise again. Bake at 425° until brown.
Blend all ingredients well. Store in closed container. Stir 1 or more teaspoons into cup of hot water.
Combine all ingredients except water. Mix in just enough water to make stiff dough. Let stand 10 minutes. Form 30 balls, then flatten to bone shape. Microwave 3 1/2 to 4 minutes.
Cook cauliflower until tender and drain. Place in casserole dish with stems down. Combine sour cream, cheese, bouillon and mustard. Spoon it over the cauliflower. Melt margarine. Stir in bread crumbs, walnuts, dill and onion salt. Sprinkle over the top. Bake at 375° for 30 minutes.
Preheat oven 375°. Grease 9 x 13 baking pan. Cook beef and onion in a skillet until done; drain. Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low; cook stirring occasionally for 3 to 4 minutes. Layer half of shells on the bottom of baking dish; cover with half of meat mixture, sprinkle with one cup of cheese. Repeat with remaining ingredients. Bake 20 to 30 minutes or until bubbly and cheese is melted. Top with garnish.
Drain the pork and beans. Let sit while you mix the rest of the ingredients in large bowl. Add beans and stir. Simmer in crock-pot on low setting for 2 to 3 hours for best results.
Cream the cheeses with an electric mixer, add the spices and blend in the finely diced vegetables with a wooden spoon. Serve with crackers.
Boil chicken and cool. Take meat off bones and chop. Add grapes at last minute, if you "do ahead." Serve over lettuce and garnish with tomato wedges, etc.