HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend flour and butter. Add peanuts and press evenly in 9 x 12 pan. Bake at 350° for 10 minutes. Cool. Second layer: Cream peanut butter and cream cheese and add powdered sugar. Mix well. Blend in 2 cups Cool Whip. Spread over first layer. Third layer: Mix vanilla pudding with 1 1/2 cup milk. Mix chocolate pudding with 1 1/2 cup milk. Combine, mix well and spread over second layer. Fourth layer: Top with rest of Cool Whip, shredded Hershey bar and 1/3 cup chopped peanuts. Refrigerate and cut into squares.
Mix in order given and bake at 350° for 35 to 40 minutes; very soft mix.
Cook rice. Combine with all remaining ingredients except Parmesan cheese. Place in a greased 2-quart casserole. Top with Parmesan cheese. Bake at 350° for 30 to 45 minutes. Makes 4 to 6 servings.
Dissolve gelatin in hot water. Stir hot rice and marshmallows into hot gelatin mixture. Add juice from can of pineapple. Chill until mixture has started to thicken. Stir in pineapple and chopped apple to which lemon juice has been added. Chill until nearly set and fold in whipped cream. Refrigerate.
Line 9-inch pie pan with pastry. Put in large bowl: sugar, flour and corn meal. Toss lightly with a fork. Add eggs, butter, milk, lemon rind and lemon juice. Beat with mixer until smooth and thoroughly blended. Pour into pie shell. Bake for 10 minutes in oven at 400°, then turn to 350° until solid.
Wash oranges and cranberries. Freeze the cranberries. In the food processor, add some of the quartered oranges (peels and all) and some cranberries (still frozen). After all is chopped, add sugar to taste. This needs to set a day or two to enhance the flavor. (Refrigerate.) It also freezes well.
Cut veal into 2-inch pieces. Coat with flour. In skillet on medium heat in margarine, cook meat until light brown (2 minutes). Remove meat. Add more margarine, mushrooms, vermouth, water, salt and pepper and parsley. Cover and simmer 5 minutes until mushrooms are tender. Return meat to skillet. Heat through. Serve with rice. Serves 4.
Combine water and sugar in a large saucepan; bring to a boil. Boil for 3 minutes. Remove from heat; add fruit juices and bananas, mixing well. Chill.
Saute ground venison in margarine in large skillet. When venison is brown, add pepper, onions, lemon juice, soy sauce and mustard; cook five minutes more. Spoon meat into warm taco shells. Top with cheese, tomatoes and sour cream if desired.
Mix and bake cake according to directions, using a 9 x 13-inch pan. While cake is still hot, poke holes in top and spread Eagle Brand milk over top. Cool completely. Frost with Cool Whip and sprinkle with crushed candy bars. Keep in pan you bake in and refrigerate.
Brown hamburger and pepper. Combine noodles. Add remaining ingredients and bake for 1 hour at 350°. Top with grated cheese and bake for 30 to 40 minutes.
Cut eggplant into 1-inch cubes. Combine with 1 teaspoon salt water; bring to a boil. Simmer for 10 minutes; drain. Cut bread into 1/2-inch cubes; toss with butter. Combine with eggplant, egg, half of cheese, 1/2 teaspoon salt and pepper in a buttered 1 1/2-quart casserole. Cover; bake at 375° for 20 minutes. Remove cover; top with remaining cheese. Continue baking for 10 minutes.
Brown ground beef and onion in kettle. Add tomatoes and other ingredients. Simmer for 1 hour.
Mix cake mix and mandarin oranges (use oranges instead of water). Can add 1 carton of egg substitute to equal 2 eggs, if desired (this is optional). Mix and bake (follow box instructions and use Pam to grease cake pans).
Wash roast and place in baking dish. Salt and pepper the roast (some use red pepper but that is too hot for my family). Place mushrooms, onions and cooking wine around roast, placing figs on top of roast. Pour fig juice over roast. Marinate overnight. Bake at 325° for about 3 hours. Very good!
Mix stuffing as directed on package. Grease a casserole dish and pat in packaged stuffing (save some to sprinkle on top). Mix squash, soup, sour cream and carrot together. Spread squash mixture over stuffing. Dot with butter pats and sprinkle with leftover stuffing. Bake in oven at 350° for about 45 minutes or until hot and bubbly.
In a small bowl, combine flour and baking soda. In a large bowl, beat shortening and peanut butter until well blended. Beat in both sugars until blended. Beat in egg. Gradually stir in flour mixture until well mixed. Divide dough in thirds; wrap each portion and refrigerate until firm, about 3 hours. Roll out dough, 1/3 at a time, on lightly floured surface. Cut out with cookie cutters. If desired, sprinkle cookies with colored sugars. Bake at 350° for 8 minutes or until lightly browned.
Bring a pot of water to boil for the pasta. Heat a frying pan and saute the garlic in the oil. Just as the pasta is finishing, add the cooked lamb to the hot garlic oil; saute for just a moment. Toss the meat with the drained pasta, along with all other ingredients.
Mix all ingredients in order as listed. Place on greased cookie sheet by teaspoon drops. Bake at 325° for 7 to 8 minutes.
Mix all ingredients together. This is an excellent marinade for chicken or beef, to be cooked on the outdoor grill or baked in the oven. Best results if chicken soaks for 2 to 3 days in marinade covered in the refrigerator. Or can be used after 1 to 2 hours of soaking. Meat will be very tender. Marinade can be re-used if kept in refrigerator.
Mix meats. Break up and add spices. Cover with water. Cook 1 hour on medium heat. Drain off fat. Add 8 mashed potatoes. Bake in crust at 400° for 30 minutes, until crust is browned.
Cook broccoli; combine remaining ingredients except for bread crumbs. Fold until mixed. Layer broccoli and sauce in casserole. Cook at 350° for 20 to 30 minutes. Sprinkle bread crumbs on top the last 10 minutes.
Cook noodles as directed on package; drain. In a large skillet, cook and stir onions in butter until tender. Stir in soup, pimento and jalapeno peppers and gravy from Fri Chick. In a 4-quart casserole layer 1/2 noodles and 1/2 the soup mixture and 1/2 the cheese. Repeat. Bake, uncovered, at 350° for 45 minutes. Serves 8 to 12.
Grease bottom of 9 x 13 pan. Sprinkle pecans and coconut in bottom of pan. Mix German chocolate cake mix according to box and pour over nuts and coconut. Melt butter or margarine and cream cheese. Mix with confectioners sugar and pour over cake mix, coming to within 1-inch to 1/2-inch of edge. Bake at 350° for 40 to 45 minutes. Cool about 15 minutes and then turn upside down.
In medium bowl, combine all ingredients except margarine. Mix well. Shape into patties and coat with additional flour or bread crumbs. Fry in hot margarine until golden brown, turning once.
Brown hamburger in skillet. Add cream of mushroom soup and grated cheeses. Mix until cheese is melted and add milk and stir. Pour into casserole and arrange Tater Tots in a single layer across the top. Bake in oven at 350° until cheese is bubbling, about 50 minutes. Serves 6 to 8.
Measure flour, meal, sugar, baking powder and salt into large bowl. Stir together. Make a well in the center. Beat egg in a small bowl until frothy. Pour into well. Stir just enough to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake at 400° for 20 to 25 minutes. Leave in pan for 5 minutes, then remove. Serve warm with butter and jam.
Wash and cut into quarters the apples. (Do not peel or get seeds out. Cut whole apples.) Put in boiler. Cover with water. Boil for 1 1/2 hours. Let set in water that they're boiled in overnight. Next morning, put apples and juice in cloth bag and strain. Squeeze juice out well.
Use a large baking dish or large cake baking pan. Put everything in layers as listed. Melt oleo and spoon this over all the layers. Bake around 375° for about an hour.
Blend well, folding in nuts (black walnuts or pecans). Dip apple slices or spread taffy onto apple. Also good as a spread on pumpkin bread.
Mix sugar, water, Kool-Aid and pineapple juice. Chill. When ready, add ginger ale. Makes 25 to 30 servings.
Melt oleo and add brown sugar. Stir until sugar is dissolved. Add other ingredients and mix well. Pour in 9 x 13-inch pan and bake at 350° for approximately 20 minutes or a little longer.
Combine first 4 ingredients and simmer for 1 hour. Top with corn chips and shredded cheddar.
Drain pineapple, reserve 1/4 cup pineapple for topping. Beat cream cheese, cool whip and equal until fluffy. Fold in pineapple and pour into crust and top with remaining pineapple. Refrigerate until firm.
Mix oil, yeast, water and sugar; set aside for 5 minutes. Mix flour and salt and add to oil mixture. Knead 6 to 8 times. Insert bowl on top of dough and wait 5 minutes. Fry in hot oil until golden.
Beat eggs. Add sugar and oil. Mix well. Mix in zucchini. Sift dry ingredients together and add zucchini mixture. Add vanilla and nuts. Pour into two greased and floured loaf pans. Bake 1 hour or until done at 325°.
Drain and slice pickles and put back into jar. Bring all other ingredients to a boil, stirring to be sure sugar is completely dissolved. Cool slightly. Pour over pickles. Let set overnight or longer.
Grind peppers and onions. Let stand 5 minutes. Cover with boiling water and let stand 5 minutes. Drain and add all other ingredients. Cook 15 minutes. Pack in jars and seal. Delicious on hamburgs, hot dogs, etc. Makes kitchen smell nice while preparing.
In 1 1/2 quart shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of the onions. Bake at 350° for 25 minutes or until hot. Top with remaining onion. Bake 5 minutes in the microwave. Cover with wax paper and microwave for 8 minutes on High.
In a large bowl, stir first 5 ingredients until blended. Spoon into pie or tart shell. bake in a 375° oven 45 minutes or until knife 1/2 in center comes out clean.
Freeze mixture and use 2 to 3 Tbsp. per glass and fill with seven-up.
Cover potatoes with hot water and let stand uncovered 15 minutes. Drain thoroughly. Stir in remaining ingredients except corn flakes. Spread in ungreased 2-quart casserole dish. Sprinkle with corn flakes. Bake uncovered until golden brown at 375° for about 50 minutes.
Combine flour, baking powder, soda and salt. Mix thoroughly. Mix sugar and shortening. Add eggs and milk, mixing thoroughly after each addition.
Heat evaporated milk and cheese in saucepan until cheese is melted, stirring frequently. Add vinegar, pimento, salt and pepper; mix well. Store, tightly covered, in refrigerator.
Slice orange into thin slices and set aside. Pour together in a punch bowl the pineapple juice and peach Schnapps. Float the orange slices and mint leaves on the top and serve.
Bring vinegar, water and salt to boil. Add beans either cut in chunks or whole over dill. Add 1/2 teaspoon mustard seed, 1/8 teaspoon cayenne pepper in each jar and fill with boiling brine, leaving 1/2-inch headspace. Seal. Boil in hot water bath for 10 minutes. Remove and cool. Store in cool dry place. Can be used in cocktails or as an hors d'oeuvre.
Combine first 6 ingredients in a bowl. Toss gently. Combine apple juice, yogurt, mayonnaise and sugar, stirring with a whisk until smooth. Pour over fruit mixture. Toss well. Serve on lettuce lined plates. Serves 4.
Serve on cooked pasta sprinkled with Parmesan cheese. Dust chicken with flour in a large skillet; heat oil and butter on medium-high. Brown chicken; remove chicken and add fresh vegetables to skillet (celery, sliced diagonally; pepper, sliced into strips and onion, chopped). Cook and stir 5 minutes. Stir in remaining ingredients; simmer 30 minutes. Return chicken to skillet; simmer, covered, for 1 hour until the chicken is tender. Serves 4 to 6.
Remove excess fat from meat, cut it in 1 to 2-inch cubes and put in saucepan with water. Bring to a boil and remove any film which may form. Add onions and bring to a boil again. Add bay leaves. Cover with lid and continue cooking over low heat for about 1 hour. Add cubed potatoes; cook until meat is tender and potatoes have become so soft that they thicken the gravy and have the consistency of mashed potatoes. Season with salt and pepper. Pour into serving dish; sprinkle with chopped parsley or chives. Top with small plops of butter. Serve chopped smoked ham separately. Serve with dark rye or rye bread.
Mix chicken with mushroom soup and sour cream and add a couple of tablespoons of broth from the cooked chicken. Put in 9 x 13-inch baking dish and sprinkle with poppy seed. Crush Ritz crackers in Ziploc bag; add 1/4 stick melted margarine. Put on top of chicken. Bake at 350° for 45 minutes.
Bake the first 6 ingredients in a 10 x 15-inch pan for 35 to 40 minutes at 350°. Sift flour, sugar and soda together. Mix eggs and pineapple. Fold in dry ingredients and nuts by hand. Bake as before.
Use a basic mix, adding 1/2 cup raw, crunchy peanut butter to the batter. Frost with Peanut Butter Frosting. This is an ideal cake to serve at a child's party.
Sift flour, soda and cream of tartar. Cream butter; add sugar, small amount at a time, cream after each addition. Beat egg yolks until thick. Add to creamed mixture. Add vanilla extract, mix well. Add sifted ingredients; mix well. Roll dough in balls about 3/4 inch. Put balls 2 inches apart on ungreased cookie sheet. Bake in preheated oven at 275° for 50 minutes.
Peel and slice potatoes. Boil in salted water until tender. Drain. Put in buttered casserole dish. Mix soup and milk. Heat and pour over potatoes. Melt oleo and add green onion. Cook until tender. Pour over potatoes. Sprinkle with paprika and bake for about 30 minutes at 350°.
Cream shortening and sugar. Add eggs, then flour. Add chopped dates, nuts and flavoring. Spread in greased 7 x 11-inch pan. Bake at 350° for 35 minutes.
Peel and slice peaches. Place in a lightly buttered 8-inch square baking dish. Sift together the flour, salt, cinnamon and sugar in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse corn meal. Sprinkle mixture evenly over peaches. Bake 45 to 50 minutes in a 375° oven or until topping is golden brown. Serve warm with cream or milk, if desired. Serves 6.
Grease a 13 x 9 x 2-inch pan. Mix all ingredients. Pour into pan. Bake at 335° for 25 to 30 minutes. Cool and cut into squares. Makes 45 squares.
Mix the ingredients together and pour into ice cream freezer. Fill to the top of your freezer with whole milk. If you use fresh fruit in this recipe, eliminate the vanilla.
Drain beans. Mix with next 5 ingredients. Add mayonnaise and seasoning as desired. Make a day ahead.
Place ribs in skillet; add hot water and cover. Drain and dry. Heat skillet; add ribs. Season with salt and pepper. Mix sugar and flour; sprinkle over browning ribs. Turn ribs often. Cook until well browned. Stir in remaining ingredients. Cover; simmer 1 hour.
Beat egg and cook with vinegar, sugar and lemon until thick. Cool off. Fold in whipped cream. Refrigerate. Light and fluffy in texture; this makes a pleasing accompaniment to lemon cake or fruit desserts.
Mix lemon juice with Eagle Brand milk. Drain pineapple and mix all ingredients. Pour into crusts.
Boil and drain macaroni. Mix all ingredients with cooked macaroni. Bake in casserole dish at 350° for 15 minutes. Top with buttered cracker crumbs or grated cheese and bake for 15 minutes more.
Stir salad dressing, lemon juice, peel and dill seed until blended. Place fish on greased grill or racks of broiler pan. Brush with half of the sauce. Grill or broil 5 to 8 minutes, turn and brush with remaining sauce. Continue grilling or broiling for 5 to 8 minutes or until fish flakes easily with forks. Makes 4 to 5 servings.
Mix bean dip and salsa mix and put on bottom of dish. Mix sour cream and taco seasoning mix together. Put on top of dip and salsa. Put Cheddar shredded cheese on top of sour cream mixture. Put black, sliced olives on top of everything. Serve with Fritos or Tostitos.
Mix dry ingredients into pie plate. Heat Crisco and water until Crisco is melted. Add vinegar. Add to dry ingredients. Mix with fork until well moistened. Remove a small amount (walnut size). Press into bottom and sides of dish. Flute edges. Prick with fork. If making more than one, mix completely separate. Bake at 450° for 10 to 12 minutes.
Trim bread and cut diagonally. Spread on bread and broil until it is slightly brown and cheese has melted. Serve hot and you can't keep these made fast enough.
Mix juices with sugar. Dissolve jello in water. Add milk and cream. Freeze. Makes 1 1/2 gallons.
Bring broccoli to boil, separating broccoli with fork. Stir in Velveeta, reduce heat to low. Stir in rice. Cover and simmer for 3 minutes. Remove from heat and let stand for 5 minutes. Stir before serving.
Brown first 4 ingredients; combine milk and next 6 ingredients in a large bowl. Add pork mixture and bread. Pour into sprayed 11 x 7 baking dish. Cover and chill 8 to 12 hours. Bake at 350° for 50 minutes or until set and brown.
Cut dill pickles into bits. Cover with ice cubes and soak for one hour. For ten minutes, boil remaining ingredients together. Pour over the pickles from which the ice cubes have been drained. Put in jars which can be stored in refrigerator.
Whip butter, sugar and egg with fork. Cook until thick. While hot, add cream cheese, pimientos and pecans. Let sit overnight in refrigerator.
Wash and dry tuna. Remove skin and dark meat (will be considerably darker than the rest of the tuna). Combine teriyaki and soy sauces in a flat container. Press in garlic; stir well. Add tuna; coat both sides. Refrigerate, turning the tuna 2 or 3 times during the marinating time. (Note: Marinating can be done as little as 45 minutes prior to grilling, but no more than 3 hours before.)
In a bowl, combine 2 cups of graham cracker crumbs, marshmallows, dates and walnuts. Stir in cream; mix thoroughly. Shape into a 1/4-inch x 3-inch log. Roll in remaining crumbs. Wrap tightly in plastic wrap or foil. Refrigerate at least 6 hours or overnight. Garnish with whipped cream.
Mix ingredients and put into crust. Start in 400° oven for 15 minutes to set pie, then turn oven to 300° until done.
Soak beans overnight. Cook 10 minutes; drain. Put layer of beans in casserole, then layer of brown sugar, layer of bacon and onion. Add tomato soup and 1 can of water. Bake at 325° until beans are done. Add more water if beans get too dry from time to time.
Mix cocoa with boiling water to make a paste. Add 1 1/2 cups flour with baking powder and salt. Mix in mixture. Add 1/2 cup flour. Drop heaping teaspoonfuls on cookie sheet. Put about 2 to 3 inches apart. Flatten with glass. When cool, fill with filling.
Cream the margarine; add sugar, salt and vanilla. Add milk as needed to make spreading consistency.
Place apples in a large bowl and sprinkle with lemon juice. Add celery, walnuts and grapes. Blend mayonnaise, sour cream, sugar and salt. Toss with salad ingredients to coat evenly. Chill. Serve salad in lettuce-lined bowl.
Combine all ingredients; mix well. Shape into small balls; place on cookie sheet. With a fork dipped in water, make a crisscross on each cookie. Bake at 375° for 10 to 12 minutes, until light brown. Cool on cookie sheet 1 minute.
Mix shortening, flour, baking powder and sugar together. Blend well. Add 1 cup milk, vanilla and egg yolks. Mix about 2 minutes. Beat egg whites until stiff. Add 1/4 cup milk and egg whites to batter. Beat 1 minute. Pour into floured pan and cook in preheated oven at 350° for 20 to 25 minutes.
In heavy saucepan beat eggs, 1/2 cup sugar and flour. Gradually beat hot milk into egg mixture. Cook, stirring constantly, over medium heat until thickened, about 5 minutes. Remove from heat. Stir in butter and vanilla until blended. Cover with plastic wrap and cool. (Filling will keep 2 days in refrigerator.)
Preheat oven to 375°. Combine chicken, cream cheese, peppers, onion, garlic, cumin, chili powder and grated cheese in a large mixing bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper.
Blend the horseradish and sour cream in a small bowl. Arrange the smoked trout on a platter with a bowl of this horseradish sauce or on individual salad plates.
Put filling in bottom of a 9 x 13-inch oblong pan. Sprinkle cake mix over this. Pour melted butter on top. Bake at 350° for 40 minutes or until done. Serve warm with ice cream (any choice of yours).
Remove core from cabbage. Separate the leaves and boil, uncovered, for 5 minutes or until soft enough to roll. Drain, save liquid. Combine ground beef, chopped onion, uncooked rice, salt and pepper in a bowl. Shape and place medium sized patty in center of leaf. Roll to enclose meat. Shred remaining cabbage and mix with sauerkraut and sliced onion. Place 1/2 of the cabbage, sauerkraut mixture in bottom of large pot. Place rolls on top of mixture. Place rest of mixture on top of rolls. Combine remaining ingredients and mix well. Pour over mixture. If necessary, add water to cover. Cover and bring to boil over medium heat, then reduce heat and simmer about 1 1/2 hours.
Place shrimp on a wooden skewer stick (use six shrimp per stick). Salt and pepper shrimp. Melt butter and garlic. Dip shrimp into your melted butter and garlic. Put aluminum foil on heated grill top. Punch small holes in aluminum foil. Put shrimp on skewer stick on grill. Brush more butter mixture on shrimp. Cook until shrimp is pink.
Bring milk, rice, sugar and vanilla to a boil. Simmer for 1 hour. About 5 minutes before hour is up, beat eggs in a bowl with mixer. Add eggs to milk and rice mixture. Remove from stove. Pour into bowl(s) and sprinkle with cinnamon and nutmeg.
Beat all ingredients together. Use on strawberries, peaches, pineapple, etc.
Melt margarine; put in baking dish first. Mix together milk, sugar and flour; pour on the margarine and stir together. Place peaches over mixture. Bake at 300° until brown. It will make its own crust.
Combine melted butter, tomato sauce, prepared mustard, sugar, Worcestershire sauce and red wine in bowl; mix well. May use additional can tomato sauce, if desired.
Brown ground chuck and drain well. Saute onion, pepper and mushrooms. Add drained meat and spaghetti. Cover and reduce heat. Simmer for 10 minutes.
Mix all ingredients well. Drop by spoonfuls. Bake at 350° until golden.
Toss cabbage and onion. Mix other ingredients together. Combine cabbage mixture and dressing. Toss together.
Divide popcorn and nuts between two ungreased pans. Cook brown sugar, butter, corn syrup and salt over medium heat until bubbly around edges. Continue cooking for 5 minutes. Pour over popcorn and nuts, stirring until corn is well coated. Bake, uncovered, at 200°, stirring every 15 minutes for 1 hour.
Combine flour, baking powder and spices. Beat sugar, eggs and salt together until light and fluffy. Add milk and beat again. Pour into flour mixture and beat for a second or two.
Make cake mix by instructions on box. Let cool completely. Boil pineapple and sugar together for 5 minutes and pour over top of cake. Make pudding by instructions on box and pour over pineapple. Top with Cool Whip and chopped nuts. Keep refrigerated.
Boil chicken until done. Cut into small pieces. Add cream of chicken soup and cream of mushroom soup, Ro-Tel and 1/2 package Doritos. Mix together and pour into baking dish. Top with grated cheese and rest of Doritos. Bake at 425° for 25 minutes.
Stir milk and egg into pudding; mix in saucepan. Add rice and raisins. Stir over medium heat until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg. Serve warm or cold. Stir before serving. Smooth and creamy.
Mix all except cheese. Pour half of batter into greased and floured pan. Sprinkle cheese over top. Add remaining batter. Bake at 375° until brown.
Cream sugar and margarine. Add eggs, one at a time. Beat in vanilla, soda, salt and flour. Roll out. Cut with cookie cutters. Bake at 350° for 8 to 10 minutes.
Refrigerate watercress. Put mushrooms in a shallow dish. Place salt in small bowl. Pour vinegar over salt, stir to dissolve. Add pepper, oil and mustard; mix well. Pour over mushrooms. Refrigerate 1 hour. Pour mushrooms and dressing over watercress; toss.
Put hamburg, salt, pepper, bouillon cubes and water to simmer. Add chopped celery, onion and carrot. Add diced potato. Cook until vegetables are tender. Add beans (drained) and tomatoes, also the barley. Add Worcestershire sauce. Cook on low heat.