HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour 8-inch pan. Melt butter in saucepan. Add sugar and stir until smooth. Put in large mixer bowl and beat 1 minute. Add egg and vanilla. Continue beating until light and fluffy, scraping down sides of bowl often. Stir in flour and salt until just blended. Fold in chocolate pieces. Put in pan and bake at 350° for 25 to 30 minutes. Do not overbake.
Mix all ingredients well. Bake in tube pan for 55 minutes to 1 hour at 325°.
Spread croissant dough on greased sheet cake pan (12 x 18-inch) or cookie sheet. Bake 10 minutes at 350°. Cool. Combine cream cheese, yogurt and mayonnaise with Hidden Valley Ranch mix. Spread on cooled crust. Sprinkle with vegetables. Cut into squares.
Grate cheese to your own taste. Whip cream and put over mashed potatoes. Put grated cheese over the potatoes, approximately 15 minutes before serving.
Melt chocolate bark in double boiler; stir until all melted. Cool slightly. Dip berries one at a time. Hold by top or with inserted toothpick. Allow to harden at room temperature. It is best not to refrigerate because they tend to sweat so plan to dip berries the day you use them.
In large bowl, combine first 7 ingredients. In separate bowl, mix yeast, bouillon and hot water until dissolved. Add egg mixture and food coloring. Mix well. Add 2 cups of broth and yeast mixture to flour mixture. Mix with hands until dough is quite stiff. If dough is too firm, add more broth. On well floured surface, roll out dough to 1/3-inch thickness. Cut into shapes of bones, fire hydrants, slippers or doughnut holes. Place on greased cookie sheets. Bake at 300° for 40 minutes, until brown at edges. Turn oven off and leave cookies in oven overnight.
Open pineapple. Save liquid and mash pineapple. Use liquid to make 4 cups for jello. Chill. While chilling, mix cream cheese, chopped pecans and pineapple. Mix well. Whip jello slightly. Add Cool Whip to nut mixture. Refrigerate. It is better to prepare the night before you plan to use.
Work cream cheese until blending consistency. Add Cool Whip, then semi-set pudding. Fold together until well blended. Put in refrigerator. Layer finely ground cookies with pudding mix, the final layer should be cookies (this should be done in a flowerpot). Then put a plastic flower in the center and add gummy worms for effect. Enjoy!
Season veal with salt and pepper; dust with flour and shake off excess. Beat egg with water. Dip meat into egg mixture, then into bread crumbs. Place in a single layer on a platter and chill in refrigerator for 1 1/2 to 2 hours. Quickly brown veal (about 1 to 2 minutes each side) in a generous amount of hot melted butter and oil in a frying pan. Place browned meat in a single layer in a greased shallow baking pan.
Pour 1 1/2 cups boiling water over raisins with 2 tablespoons butter. Set aside until cool. Beat together sugar, egg and vanilla. Add flour, baking powder, baking soda and salt. Mix well with egg mixture. Grease a 9 x 5 x 3-inch bread pan. Bake at 350° for 45 to 50 minutes.
Mix first 3 ingredients and let set until marshmallows are almost melted. Add cottage cheese and pineapple. Put in refrigerator until set. Fold in Cool Whip. Pour in mold and let set overnight. Unmold right before ready to serve. Top with cherries.
Mix nuts, coconut and jello together. Pour Eagle Brand milk over and mix. Form into strawberry shape. Roll in red sugar crystals. Dip end in green for stem. Refrigerate until serving.
Heat oil and butter in large saucepan. Break onions into rings and add to pan. Sprinkle with sugar and slowly saute onions until golden. Add broth. Cover and simmer 45 minutes. Add salt, pepper and sherry; stir. Put in individual oven-proof bowls. Top with toasted bread and cover with cheese. Bake at 400° until cheese melts, about 5 to 8 minutes. Serve hot.
Melt butter in saucepan. Add 1/2 cup Durfy's red hot and vinegar. Heat. Fry or bake wings until brown. Drain. Put wings in a large bowl and add sauce. Stir until wings are coated.
Combine all ingredients in bowl; mix well. Shape into 1-inch balls. Place in baking dish. Bake at 400° for 15 minutes or until brown. Serve with toothpicks. Yields 35 to 40 meatballs.
Combine ingredients (except fryers) into a saucepan; bring to boil. Place fryers in a pan. Bake at 350° for 1 hour and 15 minutes, basting several times with sauce. Also good to cook on a grill.
Cream butter and sugar. Add buttermilk; add one egg at a time and beat. Add remaining ingredients. Cook 1 hour at 350°. Test with straw for doneness.
Mix flour and baking powder. Cream margarine and gelatin. Beat well. Beat in egg and vanilla. Gradually add flour mixture, blending well. Roll out cookie dough and cut. Put on ungreased cookie sheet. Bake at 400° about 8 minutes.
Mix milk and Cool Whip together. Add lemonade and a few drops red cake coloring for a pretty pink color.
Dissolve gelatin in boiling water. Cool to lukewarm. Whip cream cheese until soft and fluffy. Beat in powdered sugar and peanut butter. Slowly add gelatin mixture. Fold in Cool Whip. Pour into pie crust. Sprinkle with chopped peanuts. Chill 1 to 2 hours.
Cut round steak into individual serving sizes. Salt and pepper to taste. Flour each piece. Place in baking dish. Top with onions and sprinkle with soy sauce. Put in only enough water to cover top of steak. Bake at 250° for 4 hours, covered. Serve over rice or noodles.
I use my cookie press, so easy! Bake at 350°. They should not brown so watch!
Brown hamburger. Pour off grease and add other ingredients. Simmer 30 minutes. If too thick, add water.
Cook noodles as directed on package. In large skillet brown onion, pepper and beef in shortening. Add cooked noodles, soup, water, sauce and pepper. Cook slowly for 15 minutes, stirring occasionally. Serve with sour cream, if desired. Serves 4 to 6.
Preheat oven to 350°. Roll one package crescent rolls onto each cookie sheet. Pinch seams making one large sheet. Cook at 350° for 8 to 10 minutes and cool. Mix next four ingredients. Spread evenly over crescent pastry leaving slight border to achieve pizza effect. Chop all vegetables and sprinkle over entire pastry. Refrigerate. Cut into 2-inch squares and enjoy. Recipe can easily be cut in half and can be prepared up to one day ahead.
Brown hamburg and sausage. Melt in cheese and season to taste. Spread on party rye bread slices and cube. These can be frozen by placing slices on cookie sheet and freezing. Cut in cubes and bag until ready to use. Place on cookie sheet in oven to thaw.
Use a graham cracker crust. Beat the lemonade in a bowl. Fold in the ice cream and Cool Whip. Refrigerate for 4 hours in the pie crust. When serving, you can add sliced fresh strawberries.
Bring rice, milk, sugar, salt, cinnamon and raisins to a boil stirring all the time. Remove from heat or until all liquid is absorbed and rice is tender.
Sprinkle onion soup mix in baking dish. Place roast on soup mix and salt and pepper. Place potatoes, carrots and celery around roast. Add 1/3 cup water. Bake at 350° for 3 hours or until roast is tender.
Heat oil over medium heat in heavy skillet. Add onion and garlic. Cook until soft and transparent, about 5 minutes. Stir in tomatoes, wine, 1 tablespoon parsley, oregano, salt and pepper. Bring to a boil and cook briskly until pureed. Add shrimp; cook over moderate heat for 5 minutes or until pink and firm. Stir in cheese and remaining parsley. Serve with pasta. Serves 4.
In a large bowl, lightly toss bread, corn bread and water. In a skillet, saute celery, onion and mushrooms in oil until tender. Stir into bread mixture. Add the remaining ingredients; mix well. Transfer to a greased 2-quart baking dish. Cover and bake at 350° for 30 minutes or until a thermometer reads 160°. Yield: 8 servings.
Cook spaghetti, drain and place in a 9 x 13-inch baking dish. Stir in butter, Parmesan cheese, salt, pepper and egg until thoroughly combined. Spread mixture evenly in pan. Saute hamburg, onion and green pepper in oil in a large skillet until meat is brown, then drain. Stir in spaghetti sauce, sugar, oregano and garlic salt. Spread cottage cheese over spaghetti layer; top with meat mixture. Bake at 350° for 30 minutes. Sprinkle Mozzarella cheese over top and bake another 5 or 10 minutes, until cheese is melted. Let stand for 15 minutes before cutting.
Heat oil in a large skillet. Add chicken. Stir in dressing mix. Add vegetables and water. Stir-fry about 2 minutes. Makes 4 servings.
Combine sugar, milk and butter in a heavy saucepan. Cook until syrup forms a soft ball in water. Add chopped dates. Cook over low heat, stirring often, until candy becomes very thick. The bubbles will pop and hiss and the mixture will follow the spoon around the pan. Take from fire and add nuts and coconut. Beat until mixture is like soft cookie dough and can be handled. Turn out on a cloth which has been dipped in cold water. Roll to form a 1 1/2-inch cylinder. Keep refrigerated until ready to use.
Chop mushrooms, beef and olives in food processor. Chop scallions. Mix all ingredients and roll in chopped pecans. Serve with Sociable crackers.
Combine all ingredients and blend well. Pour over chicken wings (large package), chicken breasts or chicken pieces. Bake, uncovered, for 1 hour at 375°. Great as an appetizer or as a main dish.
Cut up all vegetables and set aside. Mix the remaining ingredients; let boil 1 minute. Pour over cabbage mixture and let sit in refrigerator in covered dish for 24 hours. Slaw will keep for 30 days.
You can use blueberries, peaches or nectarines for the strawberries.
Cook onions in butter until soft. Add remaining ingredients in order; crumble hamburg in sauce and simmer for 20 to 30 minutes until hamburg is cooked. Chop raw sweet onion to sprinkle on top of sauce after you put it on your hot dog. This sauce freezes well or keeps almost indefinitly in your refrigerator.
Lay chicken in pan. Cover bottom of pan with water. Sprinkle chicken with salt and pepper. Cook in a 350° oven for 25 to 30 minutes. Then pour jar of barbecue sauce on top and cook for 10 to 15 more minutes.
Mix flour, salt and sugar. Boil the margarine, water and cocoa and pour over the flour mixture. Beat well. Add eggs, buttermilk, soda and vanilla and mix well. Bake 15 minutes at 350° in a greased and floured deep cookie sheet (jelly roll pan). Pour icing over cake and bake for 5 minutes more.
Cook ground chuck and sausage separately. Drain to get all the grease off. Dice onion and bell pepper; cook until tender. Add all ingredients to a 4 or 5-quart pan. Add enough water so that your mixture does not stick to pan. Bring to a boil; turn burner down on low heat. Cook 30 minutes. Stir often.
Brown the hamburger, onion, garlic and chili powder. Drain. Add 1/2 of the cheese and set aside. Heat enchilada sauce, tomato sauce and tomato paste to simmer. Spread 1/4 cup sauce mixture in bottom of a 9 x 13-inch baking pan. With metal tongs, dip each tortilla in hot oil to soften, a few seconds on each side, then in hot sauce mixture. Top each with small amount of meat mixture. Roll up and place seam side down in a 9 x 13-inch pan. When done, pour remaining sauce evenly over enchiladas. Top with remaining cheese and garnish with green chilies. Bake at 350° for 30 to 40 minutes. Serve with fried eggs and sour cream.
Heat oven to 400°. Grease 10-inch pie plate. Sprinkle zucchini, pepper, onion and tomato into pie plate. Pour grated cheese over top. Beat remaining ingredients until smooth on high speed with mixer. Pour over other ingredients in pie plate. Bake about 40 minutes or until knife inserted in middle comes out clean.
Mix all ingredients together. Put in unbaked pie shell and bake at 325° until brown and firm. Makes 2 pies.
Cook and stir all but last 2 ingredients over medium heat until thickened, about 12 minutes. Add coconut and nut meats. Cool until thick enough to spread, beating occasionally. Pour over cake while still hot.
Pound cutlets to approximately 1/8-inch thick. Dust cutlets with flour; shake off excess. Beat eggs in a bowl. Mix bread crumbs, cheese and oregano in another bowl. Dip cutlets in egg, then in bread crumb mixture.
Heat oven to 375°. Mix all ingredients. Spoon into 13 x 9-inch baking dish. Bake 25 minutes.
Bake cake as directed; cool. Crumble in bottom of large punch bowl. Pour pineapple on top of this. Mix up pudding as directed. Chill, but not firm. Pour onto top of pineapple. Chill until firm. Add cherry pie filling. Add whipped topping. Put cherry on top. Refrigerate.
Heat water and sugar to dissolve and cool. Put bags in hot water. Let stand until cool. Mix with lemonade. Add brandy and freeze. Fill glasses 2/3 full; add 7-Up and serve with a straw. Slush can be kept frozen indefinitely.
Beat 2 eggs fluffy. Add sugar, oil, vanilla and zucchini. Mix flour, soda, salt, cinnamon and baking powder in a bowl. Add to zucchini mix. Add nuts. Pour into greased and floured loaf pans. Bake 1 hour at 325°. Makes 2 large or 4 small loaves.
Combine pretzels, margarine and 3 tablespoons sugar. Spread on bottom of 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Don't overcook. Let cool. Whip cream cheese and sugar. Fold in Cool Whip. Spread over pretzel crust. Mix jello, water and strawberries. Let cool. Pour over cream cheese layer.
Combine dry ingredients in a large mixing bowl with a wooden spoon. Add remaining ingredients except boiling water and stir well. Add boiling water (batter will be thin). Pour into 2 greased and floured 9-inch round pans or three 8-inch round pans. Bake 35 to 45 minutes. Or bake in one 9 x 13-inch oblong pan for 45 to 55 minutes (or cupcakes). Cake is ready when inserted toothpick comes out clean. Cool cake on rack. Ice and serve!
Combine first 5 ingredients in large baking dish. Add fish to dish, turning to coat with marinade. Marinate 30 minutes to an hour in refrigerator.
In skillet, heat oil. Add broccoli, tomatoes, squash, carrots and garlic. Cook on medium-high heat 1 to 2 minutes. Add broth, parsley and basil. Reduce heat and cover. Cook on low heat about 5 minutes. Add pasta. Sprinkle with cheese.
Melt butter and stir in sugar. Cool and beat in one egg at a time. Sift together flour, baking powder and salt. Then stir into brown sugar mixture. Add nuts and chocolate chips. Pour into a greased pan, bake for 40-45 minutes at 350 degrees. Be careful not to over bake.
Thinly slice slaw and mix with noodles. In bowl, mix oil, vinegar, sugar, salt and pepper. Pour over slaw mix. Toss and refrigerate overnight.
Mix all of the filling ingredients together thoroughly. Divide filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends of wrap to seal and refrigerate for several hours. Unwrap and cut 1/2 to 3/4-inch thick (an electric knife works best). Lay pinwheels flat on glass plate; garnish with parsley. Leave space in center of plate for small bowl of salsa if desired. Makes about 50 pinwheels. I serve these at Christmas Open House.
Put rice in deep roasting pan and cover with water 1 inch over rice. Add soup mix and stir into rice. Put chicken on top and pepper. Absolutely use no salt. Cover tightly with foil and bake at 350° for 1 hour. Uncover and bake 20 minutes longer to brown chicken. Try substituting pork chops for chicken.
Cook the first 4 ingredients until onion is clear. Add cream of mushroom soup; mix well. Place in an 8-inch cake pan; smooth top. Cover with frozen Tater Tots. Bake at 350° until golden brown.
Cream butter, sugar and cream cheese. Add cake flour and beat well. "Pitch in" eggs all at once. Beat well, then add vanilla last and beat more. Bake at 300° for 1 1/2 hours in a greased and floured Teflon Bundt pan.
Heat oven to 350°. Brown meat; pour off excess fat. Add onions. Cook for 10 minutes on low heat. Add seasoning.
Finely shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add beaten eggs, zucchini and vanilla; mix well. Combine flour and cinnamon; mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture; mix well. Makes 2 loaves.
Mix flour, sugar, baking powder and salt. Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened, then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg. Beat 1 minute longer. Stir in 2/3 cup of the coconut. Pour into an 8 x 8 x 2-inch pan which has been greased and floured. Bake at 350° for about 40 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and finish cooling on rack. Split cake into 2 layers. Reserve 1 tablespoon jam for garnish. Mix remaining jam with 2/3 cup of the coconut and spread between layers. Cover top and sides of cake with Cool Whip and remaining coconut. Garnish with reserved jam.
Simmer onions in oil; brown some. Pour in tomato paste and brown (7 to 8 minutes), stirring constantly. Add rest of ingredients and simmer for 2 to 3 hours.
In 9 x 13-inch pan, layer lettuce, tomatoes and onion. Add beans, dressing and Fritos. Spread cheese on top. Layer as in above order; can layer again if making extra large batch. Refrigerate, but not over 6 hours.
Saute sausage, beef, onion and garlic until well blended. Add next 11 ingredients. Simmer 1 1/2 hours, stirring occasionally. Cook noodles. Combine Ricotta cheese with egg, parsley and 1/2 teaspoon salt. To assemble: Spoon 1 1/2 cups meat sauce on bottom of 13 x 9 x 2-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 the Ricotta cheese mixture. Top with 1/3 of Mozzarella slices. Spoon 1 1/2 cups meat sauce over Mozzarella and sprinkle with 1/4 cup Parmesan cheese. Add in layers remaining noodles, Ricotta cheese mixture, 1/2 remaining Mozzarella and all meat sauce. Top with Mozzarella, sprinkle with Parmesan. Cover with foil and bake 25 minutes at 375°. Remove foil and bake 25 minutes more. Cool 15 minutes before serving. Serves 6 to 8.
Take any kind of leaf lettuce and tear into small pieces. Fill a salad bowl. Cut onions into small pieces with lettuce. Mix bacon grease, sugar, salt, pepper and vinegar. Heat these ingredients in small skillet to boiling point. Pour over lettuce while very hot just before serving. Toss through salad.
Heat oven to 350°. Cook bacon until almost crisp. Wrap bacon around water chestnuts; secure with toothpicks. Place on baking dish. Mix remaining ingredients; pour over chestnuts. Bake, uncovered, 45 minutes.
Mix shortening, sugar and eggs together; beat well. Add soda, baking powder, vanilla, lemon flavoring and buttermilk. Beat well. Add flour last and beat until dough is smooth. Bake in a Bundt pan for 1 hour at 350°.
Toss mayonnaise and alfalfa sprouts together just before serving. Serve with crackers. Mix the amount you desire. Don't mix too soon, will get soggy.
Combine biscuit mix, corn meal and water to form soft dough. Press on bottom and sides of greased 9 x 13-inch baking dish. Stir together all ingredients, except cheese. Pour over dough and bake at 400° for 20 minutes. Remove from oven and top with cheese while hot.
Frost cones. Decorate with candy sprinkles. Put gumdrop on top.
Combine all ingredients; simmer for 15 to 20 minutes. Strain into heatproof punch bowl, or use crock-pot or clean coffee urn to serve.
Cook noodles in boiling, salted water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat through. Add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2-quart casserole and top with almonds. Bake in 425° oven about 20 minutes. Makes 6 servings.
Brown and drain ground beef. Season and stir in spaghetti sauce. In an oblong dish, place the cooked spaghetti. Hold back some noodles for top layer. Add ground beef and cottage cheese. Add remaining noodles. Top with Mozzarella cheese. Bake at 375° for 20 to 30 minutes.
In a saucepan, mix together cherry pie filling, crushed pineapple, sugar and cornstarch. Cook until thickens over medium heat. Then, add gelatin, let cool. Add chopped pecans and diced banana, pour into 2 (9-inch) baked pie shells. Chill and garnish with whipped topping, if desired.
Combine all ingredients. Spoon onto greased cookie sheet for 10 to 15 minutes or until golden brown at 350°.
In saucepan, melt margarine. Add flour and half and half. Add slightly heated chicken broth. Stir in Cheez Whiz and Worcestershire sauce. Add beer. Heat well, but do not boil. Stir to prevent sticking.
Combine drained beans, pork and beans and veggies in 9 X 13 inch baking dish. May top with sliced bacon if desired. Bake at 350 degrees until soft and bubbly. Add more ketchup if too dry.
Mix margarine, flour, brown sugar and nuts. Pat into a 9 x 13-inch pan. Bake 10 minutes at 350°. Cut oven off and leave longer. Mix Cool Whip, softened cream cheese, vanilla and powdered sugar. Whip all together until smooth. Spread mixture on cooled crust. Spread pie filling over this. Chill and cut into squares.
Skoosh up bananas well with fork and set aside. Cream sugar and butter together. Mix in eggs and bananas. Sift flour, salt and baking soda together. Add to banana mixture. Mix well. Add pecans and mix well. Add a few squirts of ReaLemon juice. Cover and set aside for 20 minutes.
Combine Jell-O, sugar and water in small saucepan. Stir until comes to a boil; cool. Soften cream cheese and whip with fork. Add Jell-O mixture, still whipping. Add pineapple, nuts and baby food. Mix well and fold in Cool Whip. Mold and chill.
Dissolve yeast in water. Add oil and mix in flour. Let stand 5 minutes. Pat out dough on pizza pan. Makes 2 thin crusts.
Mix jello following directions or use juice from strawberries in place of water. Add fruit and nuts to jello. Put half of jello mixture in dish and jell. When jelled, spread sour cream, then pour remainder of jello mixture on top and jell.
Cook broccoli for 5 minutes; drain. Combine eggs, soup, cheese and mayonnaise; fold in broccoli. Pour into casserole; cover with crackers. Dot with butter. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Dissolve sugar in the warm water. Prepare orange juice as label directs and pour into large bowl. Slice bananas directly into juice. Add pineapple (with its juice) and the sugar/water mix. Pour into a suitable container and place in freezer. Stir occasionally as it freezes to form a slush. Serve in cups with spoons and maraschino cherries. Keeps well and can be moved from freezer to fridge and back again to keep it from freezing solid. It's worth the effort.
Brown the hamburger and onion, then mix all ingredients. Bake at 350° for 45 minutes or longer.
Peel sweet potatoes. Drop in warm water to cover. Let boil only until potatoes are hot all the way through, not soft, when stuck with a fork.
Mix Eagle Brand milk, cherry pie filling and pineapple. Fold in Cool Whip and marshmallows. Substitute drained fruit cocktail. This requires a large mixing bowl. Put into smaller containers for freezing, such as Cool Whip container. Set salad out about 30 minutes before serving. Leftover can be refrigerated. Stir before using again.
Brown beef in 3 tablespoons butter. Stir in tomato sauce. Combine in separate bowl the cottage cheese, sour cream and onions. Spread 1/2 of noodles in a buttered casserole. Pour remaining butter over noodles. Cover with cheese mixture, then remaining noodles. Spread meat mixture on top. Sprinkle with Parmesan cheese; bake at 350° for 30 minutes.
Brown hamburger; drain. Mix hamburger, cream of mushroom soup, potatoes, salt, pepper and milk. Bake at 350° for 20 minutes.
Mix all ingredients well. Bake at 325° for 30 minutes in square, well-greased and floured pan. Dust with powdered sugar.
Mix all ingredients and shape into 1-inch balls. Arrange 2-inches apart on baking sheets. Bake in 400° oven for about 6 minutes. Serve hot or cold. Makee about 4 dozen.
Drain potatoes and rinse 3 or 4 times. Add seasonings. Mix well. Pour over potatoes.
Combine fruits in a 12 x 8 x 2-inch baking dish. Combine brown sugar, butter and curry powder, stirring well. Spoon over fruit. Cover and bake at 350° for 25 minutes, until thoroughly heated. Serves 8 to 10.
Mash bananas on plate. Mix butter and sugar. Add bananas and then 2 beaten eggs. Add sour cream and flour with soda. Last, add the nuts. Bake at 325° for 1 hour and 30 minutes or until knife comes out clean.