HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 3 ingredients and press in greased oblong pan. Mix the rest of ingredients and pour over cake mixture. Bake 45 minutes at 350°.
Add olive oil to pot. Add stewed tomatoes and crush fine. Add tomato sauce and remaining ingredients. Cook on low heat for 1 hour, stirring often. Spoon on pizza shell. Bake at 350° for 15 to 20 minutes. Add toppings; cook for 10 to 15 minutes more.
Mash baked potato (remove skin) with a fork, leaving no lumps. Add confectioners sugar, a little at a time. This mixture will become watery, so keep adding the sugar. Once mixture is firm, but no longer sticky, roll flat (as you would biscuits). Spread the peanut butter to a desired thickness. Roll into a long log and slice 3/4-inch pieces. If you wish to make a larger amount, make more logs, but do not try to make a larger initial mixture.
Brown meat; drain off grease. Add onions and peppers. Add tomato sauce, pizza mix sauces and spices. Simmer 15 minutes. Heat oven to 425°. Prepare dough. Grease a 13 x 9-inch pan up both sides. Fill dough in bottom and up sides as far as you can. Cover bottom with half the cheese, then half meat sauce, then the other half of the cheese, then the remaining meat sauce. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes. Let stand 10 minutes before cutting.
Place yeast, 1 1/2 cups flour and rest of ingredients in mixing bowl. Stir to blend and let sit 20 minutes. Stir in rest of flour. Knead on floured board until smooth. If using dough hook, add small amounts of flour as needed to make dough leave sides of bowl. Shape into loaf and let rise in warm place until doubled. Bake at 350° about 30 minutes until lightly browned. Cool on rack. Excellent with pasta dishes.
Pour fruit in greased pan. Mix flour, sugar and eggs. Sprinkle over fruit, then pour butter over all. Bake at 350° about 35 to 45 minutes.
Preheat oven to 350°. Grease 10-inch spring-form pan. Press cottage cheese through a fine strainer. In a large bowl, blend cottage cheese, cream cheese, sugar, sour cream, eggs and margarine. Add in flour, cornstarch, vanilla, almond and salt. Press graham cracker crust into bottom of pan. Pour other ingredients into pan. Bake for 1 hour. Leave in oven 1 hour and let cool. Refrigerate for at least 4 hours.
Cook squash; onion, salt and pepper to taste. Add Accent (2 dashes); cook in until tender in covered microwave dish. After cooking, drain squash; add 1 tablespoon butter. Mix cut up Velveeta cheese, egg, milk and Ritz crackers into squash. Cook 10 minutes in microwave on High without lid. After cooking, take out of microwave and sprinkle 1/4 cup Velveeta cheese grated on top and put back into microwave on High until melted. Take out and ready to eat.
Cream butter and sugar in bowl until light. Blend in eggs. Add cocoa, vanilla and mixture of soda and sour cream. Sift in flour and salt. Mix in 1 cup boiling water. Grease and flour tube pan. Dust with additional cocoa. Pour batter into prepared pan. Bake at 325° for 1 hour. Cool in pan for 15 minutes. Invert onto wire rack. Yield: 16 servings.
In large bowl, combine condensed milk and water. Add pudding mix; beat well with mixer. Chill for 5 minutes in freezer. Meanwhile, whip cream until soft peaks form. Remove from freezer; fold in whipped cream. Spoon 1 cup of pudding mixture into bottom of a punch bowl (or 2 1/2-quart glass bowl). Add vanilla wafers on top of pudding, then layer with sliced bananas. Continue layering, ending with vanilla wafers. Keep chilled until serving time. This makes a large, rich pudding!
Cut meat into thin strips and season with garlic, oregano, basil and onion powder. Brown meat in hot oil. Add sliced onions and sliced green peppers. Cook until vegetables are tender. Combine remaining ingredients, except oil. Add to meat mixture and simmer 30 minutes or until meat is tender. Serve over rice.
Cover chuck roast (and bay leaf) with water in Dutch oven and cook until meat falls apart. Remove from water and cool. Flake roast and skim grease from water. Add meat, vegetables and seasonings to taste. Cook until vegetables are almost done, 20 to 30 minutes. Add noodles and cook until done. A cornstarch/water paste may be added to thicken.
Combine flour, oregano, salt and pepper. Dredge chicken breast with flour; combine. Spray large skillet for 3 seconds with Pam. Saute garlic; add chicken breasts to saute on both sides until golden. Add wine, broth and water; cook until done. Add lemon slices. Garnish with fresh, chopped parsley.
Slice the bread long ways. Mix oleo, mayonnaise, and chopped peppers and spread on bread. Then cover with shredded cheese. Bake at 350 until cheese is melted and edges of bread is golden brown.
Beat egg whites; add 1/4 cup of the sugar, beat until stiff and set aside. Cream the shortening, salt, remaining sugar and egg yolks; beat until creamy. Sift flour and baking powder; add to creamed mixture with the milk. Fold in the beaten egg whites and floured blueberries. Turn into well-greased square pan (9 x 9-inch pan); sprinkle with sugar. Bake at 325° or 350° for 30 minutes.
Mix well. Freeze some of the mixture to keep punch cool without diluting. Add 2 quarts ginger ale.
Coat a 6-inch skillet with vegetable cooking spray; place over medium heat until hot. Add green pepper, onion and pimiento. Saute until tender. Remove from skillet and set aside.
Combine orange slices, dates, nuts and coconut with 1/2 cup of flour. Cream butter and sugar well and then add eggs one at a time. Combine 1/2 teaspoon soda with buttermilk and add alternately with the flour. Add the candy and nut mixture and pour into tube pan that has been greased and floured. Bake at 300° for 1 hour and 35 to 45 minutes. Remove from oven. Pour the icing over it while hot.
Brown hamburger meat. Combine all of the ingredients except for the French onions, Cheddar cheese, and mashed potatoes. Stir together well. Then mix together the mashed potatoes, Cheddar cheese and half of the can of French onions. Spread evenly around the edge of the dish. Bake at 350° for 25 minutes. Then take out and put the remaining French onions on the top and bake for 5 more minutes.
Whip shortening (Crisco) and butter. Beat well. Add gradually the 10x sugar and milk. This stores well. You may freeze this, thaw and use later.
Bring water to boil in large pot. Add beef, bouillon cubes and tomato sauce; simmer for 2 hours. Remove beef from pot. Add vegetables, parsley, salt and pepper. Simmer 45 minutes or until vegetables are tender. While vegetables are simmering, shred beef. Add shredded beef and orzo to pot, cook 15 minutes, until orzo is done.
Butter casserole dish and keep warm. Boil water. Slowly add cornmeal and salt. Cook and stir one minute. Remove from heat. Add well beaten eggs and milk. Add sugar and baking powder. Pour in casserole. Bake 30 to 45 minutes at 400°.
Bring to boil milk, water and oil. Cool to warm. Dissolve yeast in 1/4 cup water. Add together. Add salt and sugar. Stir in flour, just until mixed. Cover and let stand in warm place for 12 to 18 hours to sour. Store in tightly closed container in refrigerator for several days. Measure the amount needed and bring to room temperature before using. Makes enough starter for 12 loaves.
Stir together the sugar, cream and salt and cook to soft ball stage (235°). Just before removing from the stove, add vanilla, butter and nuts. Do not stir while hot. Cool to lukewarm and then beat until changes color. Pour into greased pan.
Brown onion in margarine. Add Worcestershire sauce and brown sugar. Stir in ketchup, celery, lemon juice, vinegar, water and sugar. Add turkey. Lightly sprinkle with oregano. Stir and cover. Simmer and stir occasionally for 30 minutes.
Put macaroni in baking dish. Add Spam, mushroom soup and mushrooms (drained). Lay cheese strips on top. Bake in a 350° oven until cheese melts, then mix together good. Bake at 350° for 30 minutes, or until done.
Brown beef and onions in oil. Drain and add salt and pepper. Stir in catsup and tomato sauce, stirring until all is mixed well. Pour into a 9 x 9-inch pan or 1 1/2-quart baking dish. Cover with cheese and top with biscuits. Bake 425° for 15 minutes or until biscuits are done.
Cook spinach according to directions on package. Drain and cool. Place in casserole dish; blend in sour cream and onion soup mix. Bake at 300° for 20 minutes. Do not cover. Yields 4 servings.
In a bowl, combine all ingredients; mix well. Use as sandwich filling or spread on crackers. Yield: 1 1/4 cups.
Brown ground beef and onion in skillet; drain fat. Stir in seasoning mix, tomato sauce, Mexibeans and green chillies. Layer half of the tortillas on bottom of a 12 x 8-inch baking dish. Spread half of meat mixture over and sprinkle with half of cheese. Repeat layers. Bake at 350° in preheated oven for 30 minutes.
Cream lard and sugar. Add eggs and vanilla. Beat well. Add dry ingredients. Add oatmeal and nuts. Mix well. Shape in rolls. Leave in refrigerator overnight. Cut and bake on ungreased cookie sheet in 350° oven for 10 minutes.
In large bowl, stir together sugar, flour and nutmeg. Add eggs and butter. Beat until smooth. Stir in rhubarb. Pour into pie shell. Cover with top crust. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 55 to 60 minutes longer or until filling is set. Cool completely on wire rack before cutting. Makes 8 servings.
Combine all of the ingredients in a Dutch oven and mix until well blended. Cover and simmer for about 20 to 25 minutes, until rice is done. Serves 6 to 8.
Combine ham, onion, cheese and dried parsley in bowl. In separate bowl, beat together egg, milk and oil. Add 2 cups baking mix and blend well. Add ham mixture, stirring until mixed. Add remaining 1 cup baking mix, stirring until well blended.
Place asparagus in the bottom of a casserole dish coated with Pam. Top with sliced olives and boiled eggs, then pour undiluted soup over the layers. Top with bread crumbs. Bake in a 350° oven until the crumbs are lightly browned and the casserole is bubbly on top (about 25 minutes).
Mix the first 3 ingredients and 1 3/4 gallons water; chill. Add 7-Up just before serving.
Mix together and bake in a 375° oven for about 45 to 60 minutes.
Unwrap caramels and place in 2-quart bowl. Add butter and water. Place in microwave oven. Cook caramel mixture at High 4 minutes, stirring well every few minutes. Stir in cereal and peanuts. Press evenly into buttered 8 x 8 x 2-inch baking dish. Makes 36 squares.
Combine the first 8 ingredients and put into a greased 9 x 13-inch pan. Cover with slices of Velveeta cheese. Mix crushed cornflakes with 1/2 cup melted butter or oleo and sprinkle over mixture in pan. Bake at 350° for 1 hour.
Mix butter, sugar and eggs together. In another bowl, mix flour, cocoa, baking powder and salt, then mix all together slowly. Add vanilla, then add pecans. Grease pan; bake at 350° for about 25 to 30 minutes.
Mix well. Add 1 carton whipped topping and you may add 1 cup chopped nuts. Put in graham cracker crust or baked pastry crust. Chill and serve.
Press rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake in a 350° oven for 12 to 15 minutes. Combine cream cheese, mayonnaise, basil leaves and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables and cheese. Sprinkle generously with Salad Supreme. Cut into bite size pieces for a wonderful appetizer.
Cream margarine and sugar; add well beaten eggs. Sift together dry ingredients. Add to margarine mixture. Add nuts. Bake in a moderate oven 15 to 20 minutes.
Boil fryer, garlic powder and black pepper in water until chicken is cooked. Bone and set aside. Reserve broth. In separate pan, saute celery, bell pepper and onion in oleo. Set aside. In reserved broth, combine Ro-Tel and cream of mushroom soup. Bring to boil and add seashell noodles. Cook until noodles are tender. Add sauteed vegetables and boned chicken. Melt 1/2 pound Velveeta and add to noodle mixture. Put into casserole dish and cover with remaining Velveeta. Bake uncovered at 350° until cheese melts. Yields 6 to 8 servings.
Pour cereal in large bowl. In a separate bowl, combine chocolate chips, peanut butter and oleo. Microwave on High for 1 1/2 minute or until melted smooth. Stir for 1 minute. Stir in vanilla. Pour chocolate mixture, stirring constantly and carefully so all pieces are covered but not broken. Pour cereal in Ziploc bag containing powdered sugar and shake. Spread on waxed paper to cool. Store in Ziploc bag.
Beat eggs well. Add sugar, oil and vanilla. Beat well. Add poppy seed to dry ingredients and mix with before mentioned ingredients. Roll into little balls. Flatten with bottom of flat glass. Bake at 350° for 10 minutes.
Cream shortening and sugar. Add all sifted dry ingredients alternately with buttermilk and vanilla. Fold in the egg whites. Bake in 2 layers in moderate oven (350°) for 30 minutes. Put layers together with Lemon Filling.
Drain juice from fruit; add water, if necessary, to make 2 cups. Heat juice to boiling. Add gelatin; stir until dissolved. Cool. Add cola and fruit. Pour into 1 1/2-quart mold. Chill until set. Serve with salad dressing, cream cheese dressing or whipped cream.
Boil fryers; cool; pick meat from bones. Leave 1 inch broth in pot. Add onions, ground beef and pork to broth in pot. Cook until done. Stir in chicken, vegetables and potatoes. Cook 1 hour, stirring occasionally to keep from sticking. Add salt, pepper and hot sauce to taste. Add 1 to 2 bay leaves. Cook about 2 additional hours (slowly). Add tomato paste; stirring occasionally. This makes a lot! Use large stock pot; freezes great. (When spoon stands alone this is thick enough.)
Drain and rinse kidney beans. Put in bowl and cover with vinegar. Marinate 1 hour. Drain green beans, peas, carrots and pimento. In a large bowl, toss together vegetables and cooked macaroni.
Devein and wash prawns. Preheat large skillet with Wesson oil or vegetable oil. Slowly brown prawns and pour off the oil. Add the tomato puree. Stir in all the seasonings. Cook at low temperature for 15 minutes. Serve over steamed rice. Serves 6 people.
Preheat oven to 350°. Melt margarine in 9 x 13 x 2 inch pan in oven. Mix all ingredients (including margarine after melting) together. Bake at 350° for 45 - 55 minutes.
Make white sauce with flour, butter and milk. Add corn, salt and sugar. Cook until hot. Mix in bread crumbs and egg. Bake slowly at 275°.
Drain and chill fruit. Reserve juice. Dissolve Jell-O in boiling water. Add to fruit juice. Reserve remainder of fruit juice for topping. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into baking dish. Chill until firm. Spread with fruit cheese topping.
Mix together sugar, milk, margarine and cocoa in saucepan over medium heat; boil 1 minute. Remove from heat and quickly add peanut butter, vanilla and raw oats. Drop by spoonfuls onto waxed paper; let cool. Immediately place cookies in an airtight container; this will keep them moist. Makes about 3 dozen.
Cream shortening, margarine and sugar. Add eggs. Beat well. Sift dry ingredients and add to creamed mixture. Fold in nuts. Drop by teaspoon 2 inches apart onto greased cookie sheet. Bake 12 to 15 minutes or until lightly browned in a 350° oven.
Boil or steam cook ulu and cut into bite size pieces, 1/2-inch thick. In a large skillet, melt butter or margarine. Add in ulu; fry, coating ulu with butter. Stir in honey and brown sugar, mixing well. Add in brandy and mix. Serve hot.
Preheat oven to 350°. Pour butter into a 9 x 13-inch pan. Sprinkle graham cracker crumbs evenly over butter. Sprinkle on nuts, followed by chocolate chips and coconut. Pour condensed milk over top. Bake 20 to 25 minutes until lightly browned. Remove to a rack and let cool completely before cutting. Makes 36 bars.
Drain fruit cocktail; save juice for making Jell-O, also the syrup from the drained pineapple tidbits or chunks. Put mayonnaise in dish; add pineapple and mix well. Add fruit cocktail, diced unpared red or green apple and sliced banana.
Mix all the ingredients together except for 1/2 can tomato sauce. Bake in a loaf pan at 350° for 45 to 60 minutes. Pour remaining tomato sauce over top after it is baked.
Beat until sugar is dissolved. Add slowly 2 cups Wesson oil while beating until thick. Add 1 small onion and 2 tablespoons poppy seed.
Alternate layers of green beans and onion rings. Mix rest of ingredients, all but cheese and paprika, in a bowl and pour over beans and onion rings. Grate enough cheese to cover mix and then sprinkle paprika over the cheese. Bake in a shallow casserole dish at 350° for 30 minutes.
Melt together chocolate chips and shortening. Remove from heat and add raisins and almonds. Drop onto waxed paper and cool. Makes 2 dozen. Store in refrigerator.
In warm water, dissolve yeast, let stand few minutes. Add salt, sugar, egg and shortening. Add 1 1/2 cups flour, stir thoroughly. Add 1 1/4 cups more flour or more. Knead 10 minutes. Let rise until double. Work down. Roll out 1/4 inch thick. Cut into diamonds, dip each in melted butter or oleo and place in Bundt pan or angel food cake pan. Let rise until double. Bake 45 minutes at 350° or until brown. If angel food pan is used, put pan in 9-inch cake pan or oleo will leak out in oven.
Mix all together. Pour into 9 inch pie shell. Bake 15 minutes at 450° then reduce to 375° and bake until mixture is firm.
Drain liquid from butter beans and shelled beans. Put the 3 kinds of beans into 1 3/4 to 2-quart bean pot or casserole. Add other ingredients and mix thoroughly. Bake in slow oven at 300° for 1 hour.
Heat oven to 350°. In a large bowl, stir together all of the ingredients. Shape into a loaf and place in a 13 x 9-inch baking pan. Bake for 55 minutes or until browned. This recipe can be made in half.
Blend all ingredients, except oil, together (should be a little thicker than pancakes). Heat oil in frying pan. Pour batter in oil; brown on each side. When finished, serve with sour cream and applesauce.
Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. Spread in crust. Spread remaining Cool Whip over pudding layer in crust. Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
Grind vanilla wafers and mix with other ingredients. Bake at 325° in 3 layers.
Drop by teaspoon on greased and floured cookie sheet. Bake at 250° for 1 hour.
Mix flour, 2/3 cup sugar and salt; gradually add milk. Cook in double boiler until thick, stirring constantly. Add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 2 minutes and cool. Add butter and vanilla extract. Pour into baked shell and spread with meringue made with egg whites and 6 tablespoons sugar. Bake at 350° for 12 to 15 minutes. If desired, add 1 cup coconut to filling and sprinkle some on top.
Let jello and hot water firm up a little (not completely). Blend softened cream cheese with jello. Add 1 small and 1 large can of pears. Cut the halves in about 3 pieces. Refrigerate until firm.
Mix sugar and syrup together. Add eggs, butter, and vanilla. Stir well. Add remaining ingredients, mixing well. Pour into pie shell. Bake at 350° for 30 - 40 minutes until filling is set. Cool completely before serving.
Saute onion in Dutch oven until transparent. Add water and broccoli. Simmer until broccoli is tender. Add salmon and bouillon granules. Combine evaporated milk, flour and milk. Season to taste. Heat until chowder thickens slightly. Yields 8 servings.
Saute, but do not brown onion in margarine. Remove onion to a small bowl. Saute rice until it turns yellow, then add onions, water chestnuts, beef consomme and grated carrots. Cover and bake about 40 minutes at 375°.
Mix yogurt, mustard and jam. Pour over chicken breasts in a baking dish. Bake for 45 minutes at 350°.
Mix all ingredients, except coconut. Form into balls. Roll into coconut and powdered sugar.
Mix eggs and sugar. Add vanilla and oil. Add flour, milk, salt and baking powder. Mix well. Pour into jelly roll pan. Bake at 350° for 15 to 20 minutes. As soon as cake is removed from the oven, spread with 1 1/4 cups peanut butter. Put in refrigerator to cool. When firm, melt Crisco and chocolate bar. Spread over peanut butter and cool again in refrigerator.
Mix ingredients and form long rolls, 1-inch in diameter. When ready to bake, slice into 1/4-inch rounds and bake 5 minutes at 400°.
Place cut up rhubarb in baking pan. Boil sugar, vanilla, flour and water together and pour over rhubarb.
Freeze steak for 30 minutes, then slice diagonally across grain in 1/8-inch thick slices. In 2-cup glass measure combine sugar, soy sauce, garlic and ginger. Pour over sliced meat in medium bowl. Marinate at least 30 minutes, turning meat after 15 minutes. Heat microwave browning dish for 6 minutes or until very hot. Remove meat from marinade, reserving extra. Add oil and meat; microwave 5 to 6 minutes on High, stirring halfway through cooking. Add green peppers and onion. Microwave on High 4 to 5 minutes, stirring halfway through cooking. Top with tomato wedges. In a 1-cup glass measure combine cornstarch, water and remaining marinade. Microwave 1 to 2 minutes more. Let stand for 5 minutes. Serve on cooked rice.
Mix dry ingredients first. Combine all ingredients; pour into a 9 x 13-inch cake pan. Bake at 350° for 25 to 35 minutes.
Cream together first 4 ingredients. Add flour and salt slowly. Spread in ungreased 13 x 10-inch cookie pan leaving 1 inch on sides. Bake 20 to 30 minutes at 350° until brown. Place Hershey bars on top immediately upon removal from oven. Spread as they melt. Sprinkle with ground nuts. Allow to cool and cut to size cookie desired.
Mix cream cheese and sugar. Add other ingredients except Cool Whip. Pour into 9 x 13-inch pan or a glass bowl. Top with Cool Whip and fresh strawberries if desired. Freeze. Thaw 30 to 45 minutes before serving.
Beat eggs for 5 minutes. Add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder and spices. Fold together. Spread on greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 10 to 15 minutes.
Mix all ingredients well except onion rings. Place in lightly greased casserole. Sprinkle French fried onion rings on top. Bake at 350° for 45 minutes. Serves 6 to 8.
Let loaf of frozen bread dough thaw and rise to double in size. Punch down and put in greased deep dish pizza pan (14-inches in diameter and 2-inches deep). Let ball of dough rise in pan for 10 minutes. Then work the dough by pushing with fingers until completely covers bottom of pan. Pull the edge up to form a lip or border crust of dough. Cover pan with towel and let rise 30 minutes. Preheat oven to 475°. Prick crust with tines of fork and bake it at 475° for 4 minutes exactly. Then brush crust with olive oil.
Mix together in 2-quart casserole and bake until hot. These are more barbecue flavored and less sweet than regular baked beans.
In 1/2-quart container, stir together 1 cup sugar and 1/2 cup white corn syrup. Microwave on High for 4 minutes. Stir in 1 cup roasted, salted peanuts*; peanuts should be mixed in well. Microwave on High 2 to 3 minutes more. Peanuts will be lightly browned and syrup very hot. Add 1 teaspoon baking soda and gently stir until light and foamy. Quickly pour mixture onto lightly greased cookie sheet or unbuttered nonstick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.
Mix ingredients together. Bake at 350° for 20 to 30 minutes. Serve with a variety of crackers.
Mix the first 6 ingredients and gel. Cook the pineapple and apricot juice, sugar, flour, egg and butter until thick. When cool, add the whipped cream. Spread over the firm gelatin mix and top with grated cheese.
Cut each biscuit into 4 pieces. Put sugar and cinnamon in plastic bag. Shake each piece of biscuit in mixture. Put 1/2 of a pecan on each piece and place face down in well-greased Bundt pan. Melt 1 stick of butter and 1/2 cup white sugar. Bring to light boil. Pour over biscuits. Bake at 350° for 35 minutes.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla wafer crumbs, then add milk, coconut, chocolate morsels and nuts. Mix well. Bake in tube pan for 1 1/2 hours at 300°.