HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake according to directions on box using a 9 x 13-inch pan. Cool cake. Boil crushed pineapple with sugar for 2 minutes. Pour hot mixture over baked cake; cool. Mix pudding according to directions. Pour over cooled cake. Top with Cool Whip in which coconut and nuts have been mixed. Refrigerate cake.
Mix and boil for 1 minute the oleo, cocoa, sugar and milk. Stir in remaining ingredients. Drop by spoon onto wax paper or shape as you like. Makes 2 to 3 dozen cookies, according to size.
Combine all ingredients in large mixing bowl. Blend at low speed. Beat 3 minutes at medium speed. Pour into greased Bundt pan. Bake at 325° for 60 to 65 minutes. Remove from pan after 15 minutes. Sprinkle confectioners sugar on top.
In 10-inch ovenproof skillet, over medium high heat, cook broccoli, mushrooms, red pepper and onion in margarine, until tender-crisp, about 5 minutes. Remove from heat.
Dissolve first 3 ingredients and cool. Add remaining ingredients, chopped finely, and chill in 2-quart molds.
Mix mashed potatoes, shortening, milk, sugar and eggs until creamy. Add flour and baking powder to mixture. With floured hand, roll a tablespoon of dough 4-inches long. Drop into hot oil until lite brown, turning once. Drain on brown paper bag. Roll into powdered sugar.
Brown meat, onion and bell pepper; drain. Cover bottom of 1 1/2-quart pan with crushed chips. Mix meat, beans, soup and tomatoes. Pour over chips. Top with grated cheese. Bake at 350° for 20 to 30 minutes.
Cut tomatoes in small pieces over a bowl, conserving and using all the liquid. Add celery, green pepper, garlic juice and cream cheese, broken in pieces. Soften gelatin in cold water and add to it sufficient hot water to make 1/4 cup to dissolve the gelatin. Add to tomato mixture. Add mayonnaise. Season to taste with salt and pepper; pour into an oiled quart size mold. Serves 8 to 10.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of 15 x 10 x 1-inch baking pan. Using floured fingers, press evenly into pan. Bake at 350° for 12 to 15 minutes, until golden; cool completely.
Mix all ingredients and shape into small balls. Heat 2 1/2 cups of bouillon to boiling point. Drop balls into broth; cover and cook over medium heat for 30 minutes.
In a skillet, cook sausage over medium heat until no longer pink. Drain. Unroll crescent rolls into 9 x 13-inch baking pan. Press dough 1/2-inch up the sides and seal seams. Sprinkle with sausage.
Mix flour, zucchini, sugar, cheese, baking powder, salt and baking soda. Melt butter. Stir in buttermilk. (If you don't have buttermilk, measure 2 tablespoons vinegar into a cup and add milk to make 1 cup.) Add eggs and onion. Mix until smooth, then stir into flour mixture just until mixed (mixture may seem dry). Spread in a greased 9 x 5 x 3-inch pan. Bake at 350° for 55 to 60 minutes or until toothpick inserted in center comes out clean and loaf pulls away from sides of pan. Cool on rack. Makes 8 to 10 servings.
In a large bowl, combine flour, cereal, baking powder, cinnamon, baking soda and salt; set aside. In a small bowl, blend milk, sugar, egg and margarine until smooth. Stir milk mixture into flour mixture just until moistened. Mix in apple. Spoon batter into 12 greased 2 1/2-inch muffin pan cups almost full. Bake at 400° for 18 to 20 minutes or until golden brown. Serve warm.
Make a paste with the oil and flour in a pot. Add the rest of the ingredients, except the shrimp. Simmer for about an hour. Add the shrimp and simmer until shrimp are done. Serve over rice.
In large bowl, mix corn, red onion, green pepper and parsley. In small bowl, whisk together sour cream and broth. Add vinegar; whisk to blend. Whisk in mayonnaise; beat until light and frothy. Toss cream mixture, salt and pepper with vegetable mixture. Chill. When ready to serve, garnish with tomato, bacon and green onion. Makes about 8 servings.
Mix by stirring. Do not beat or use mixer. Bake at 350° for 35 to 40 minutes or until tested done. Use a large pan.
In a large, heavy pot, brown the beef over medium heat, stirring, until beef loses its pinkness. Stir in the chili powder and salt. Heat to boiling. Stir in the bean with bacon soup, cream of tomato soup, water, tomatoes and corn. Heat to simmering; simmer 10 to 15 minutes. Serve hot with chopped, fresh parsley for garnishing, if desired.
Combine dry ingredients. Stir in next four ingredients. Combine remaining ingredients and add to mixture. Stir until dry ingredients are moistened. Bake 25 to 30 minutes at 450°.
In medium mixing bowl, mix cornstarch and 2 tablespoons soy sauce. Stir in chicken and coat well. Set aside. In large skillet, heat 4 tablespoons oil. In medium saucepan, mix 2 cups water and chicken bouillon; heat until dissolved. Let cool.
Combine soups and sauce; stir to mix well. In oblong baking dish, place tortillas on bottom. Pour 1/2 sauce mixture on top, then 1/2 chicken and 1/2 chopped onion. Repeat layers. Sprinkle with cheese. Bake at 375° for 1 hour.
Prepare crust. Heat oven. Bake at 425° for 15 minutes, then at 325° for 45 minutes. Mix ingredients and pour into crust.
Prepare noodles; drain. Heat oven to 375°. Grease a 2-quart casserole.
Mix all ingredients together. Pour into baking dish and bake at 350° for 1 hour.
Mix together peanut butter, powdered sugar and butter. Add dates and nuts. Knead together. Form into balls. Melt chips together and dip balls in. Cool on wax paper.
Soak kidney and white beans overnight; drain. Brown turkey. Put beans, chicken broth, turkey and onions in crock-pot. Bring to boil on high; cook on low all day. Add lima beans; return to high heat for 45 minutes, or until limas are done. Add water as required to compensate for moisture boiled off.
Cream butter and sugars. Add egg and molasses. Beat until fluffy. Add dry ingredients. Stir in oats. Roll out on a floured board. Not too much flour. Cut into Christmas shapes. Bake on a greased cookie sheet for 10 minutes at 350°.
Brown chicken in oil, then season with salt and pepper. Add sauce mix, water, tomatoes and rice, stirring together thoroughly. Simmer, covered, for 30 minutes until chicken is tender, stirring occasionally. Stir in peas and pimientos. Cook uncovered 15 minutes longer. Serves 4.
Blend cream cheese, sausage and parsley. Set aside. Trim crust from bread and cut each slice down the middle. Spread cream cheese mixture on bread (put plenty but not so much that you can't roll the bread up). Roll bread in a jelly roll fashion. Take one slice of bacon and cut in half (very diagonally). Take half of slice of bacon and wrap around ball; secure with a toothpick. Freeze or bake at 350° until crust lightly browns.
Melt marshmallows and butter. Pour over popcorn. Form balls the size you like. Melt caramels and water; coat popcorn balls.
Steep boiling water and tea bags for 5 minutes. Boil sugar and 2 quarts water 5 minutes. Stir last mixtures into tea and water mixtures. Serve hot or cold with orange slices. Makes about 3 quarts.
Preheat oven to 350°. Mix thoroughly sugar, oil, eggs and vanilla. Add rest of ingredients. Mix until everything is moist. Pour into a greased and floured cake pan (Bundt or oblong cake). Test after baking for 45 minutes, usually takes about 1 hour.
Dump cherry pie filling in 13-inch baking pan. Dump pineapple tidbits on top. Pour cake mix on top; spread evenly (dry cake). Dump chopped pecan nuts. Dump coconut on top. Pour melted butter over evenly. Bake at 350° for 1 hour.
Heat brown sugar and butter in saucepan until butter melts. Dissolve coffee in hot water and add to mixture. Cook. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Stir in chocolate chips and pecans. Spread mixture into a greased 8 x 11-inch pan. Bake 25 to 30 minutes at 350°. Do not overbake.
Mix first 6 ingredients. In heavy foil, place 1 ear of corn. Add 2 tablespoons of margarine mixture. Seal each ear separately. Grill 10 to 15 minutes, turning, until corn is tender.
In small bowl, blend Equal with evaporated milk. Add egg, cinnamon, ginger, nutmeg and salt. Blend and set aside. In medium saucepan, sprinkle unflavored gelatine over water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 2 minutes. Blend in milk mixture. Continue stirring over low heat until mixture is slightly thickened; about 5 minutes. Blend in pumpkin. Turn into crust. Chill until firm. Garnish if desired with whipped cream. Makes 8 servings.
Cook broccoli with salt according to package directions; drain. Add soup, mayonnaise and peanuts. Mix well. Add eggs and onions; mix well. Melt butter and pour over crumbs.
Heat oven to 375°. Cook syrup, oleo and sugar in a 2-quart saucepan to boiling. Boil gently uncovered 5 minutes, stirring occasionally. Cool. Place pecans in pie crust. Mix eggs, vanilla and salt in a large bowl. Gradually stir in cooled syrup mixture. Pour over pecans. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Serve with whipped cream, if desired.
Mix all ingredients together in large pan; let stand for 30 minutes. Cook slowly for about an hour and 30 minutes or until meat becomes tender. Add water to sauce if it becomes too thick. Serve over rice or noodles. Yield: 4 to 6 servings.
Chop celery and onions. Saute liver, celery, onions, and margarine. Take out with slotted spoon. Add eggs and chop until smooth, can use blender to get smooth.
Place above ingredients in large bowl. Mix with mixer. Bake at 350° for 1 hour. (Grease and flour the bread pans; fill pans a little over 1/2 full.)
Heat oven to 375°. Cream butter and sugar together until light. Add egg and beat well. Add dry ingredients alternately with lemonade, beginning and ending with dry ingredients. Mix until well blended. Drop by teaspoonful on lightly greased baking sheet. Bake for 8 to 10 minutes, until lightly browned. Cool slightly before removing from baking sheet. Makes about 30 cookies.
Coarsely grate the zucchini. Spread grated zucchini on a towel and allow to dry for about 20 minutes. Place chopped scallions in a bowl and crumble in feta cheese. Stir in chopped parsley and mint, dried mint and paprika. Add flour to mixture and season well with salt and pepper. Gradually add the beaten eggs and mix thoroughly before stirring in the drained, grated zucchini. Batter will be lumpy. Heat a few tablespoons of oil in a large frying pan and drop heaping spoonsful of the mixture into the hot oil. Flatten the cakes down with the back of a spoon. Cook the cakes for about 2 minutes on each side, or until golden brown. Chop limes and spritz fritters with lime juice before serving.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inch or two (9-inch) or 3 (8-inch) round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pans.
Mix dry ingredients with milk. Cook on medium heat, stirring constantly, until thickens. Beat egg yolk and add small amount of mixture. Return to pot and cook until thick. Remove from heat, add salt and vanilla and pour into baked pie crust. Add meringue. Bake until brown.
Preheat oven to 350°. Blend all ingredients, except chips, 5 minutes in mixer. Fold in chips; pour into greased Bundt or angel food pan. Bake 50 to 60 minutes or until cake pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove from pan and cool on rack. Yield: 8 to 12 servings.
Pour dressing on salad. Toss and refrigerate for at least a few hours. Tastes better everyday. A complete meal.
Cut sweet potatoes crosswise into 1/2-inch slices. Evenly arrange half of sweet potatoes in shallow, 1 1/2-quart, microwave-safe pan. Top with all apple slices. Layer remaining sweet potatoes over apples; reserve.
Heat the olive oil in a 10-quart pot; add the onions, garlic, carrots, celery and half the salt. Cook over low heat until the onions are wilted, but not browned. Add the cabbage, kale, thyme, bay leaves and the rest of the salt. Increase the heat and cook for a minute, stirring constantly. Add the water, tomatoes and chickpeas and bring to a boil. Lower the heat and simmer, covered, for 45 minutes. Add the pasta and cook 15 minutes more or until the pasta is tender. Correct the seasoning with salt and pepper. Serve with good bread and butter or garlic oil. Makes 12 to 14 servings.
Mix together ingredients and pour into unbaked pie shell. Bake at 350° for 1 hour. Looks and tastes like pecan pie.
In a trifle bowl or deep glass bowl, crumble a layer of crushed vanilla wafers; then add a layer of sliced bananas. Prepare pudding mix according to package directions and add condensed milk, Cool Whip and vanilla. Spread a layer of pudding mixture over the wafers and bananas. Continue this procedure until the size you want is made, ending with pudding on top. Grate vanilla wafers and sprinkle on top. Refrigerate leftover pudding for individual servings as needed.
Mix together first 4 ingredients. Form into 1-inch balls. Chill overnight. Melt chocolate chips and wax together. Dip preformed balls into the chocolate. Let them harden.
Combine first 4 ingredients, then stir in coconut frosting. Add pecans. Bake in a 300° oven for 1 hour until done.
Cut pork luncheon meat slightly more than halfway through loaf into 8 sections. Place pork in ungreased baking dish. Spoon 1/2 teaspoon mustard between every other cut. Insert half slice pineapple in each cut; top with remaining half slice pineapple. Insert whole cloves in pineapple, if desired. Sprinkle brown sugar over pork. Cook in 375° oven for 20 minutes.
Combine butter and sour cream. Put the flour into a large bowl and pour butter and sour cream into it. Stir to mix well. Fill ungreased mini muffin tin with 1 heaping tablespoonful of batter in each cup. Bake 15 minutes at 400°. Cool for about 3 minutes before removing from pan. Good with roast beef or ham in them.
Mix first five ingredients with one cup of nuts, then roll "ball" in one cup of nuts. Make in different designs, like "snowman" etc.
Use a large bowl for mixing. Mix pudding and milk at low speed. Let stand about 5 minutes. Fold in Cool Whip and sour cream. Add lemon juice to taste. Slice bananas into pudding. Crumble cookies into this. Save a little of cookie crumbs to sprinkle on top. Cover and refrigerate. I use sugar free pudding.
Cook beef until tender; add remaining ingredients and cook slowly about 1 1/2 hours. To give this more body, cooked white beans or macaroni may be added. A can of mixed vegetables may be added if desired.
Thaw broccoli. Mix all ingredients together. Top with last package of cheese. Bake 35 to 45 minutes.
Melt oleo in casserole dish in oven. Mix together all the dry ingredients then stir in the milk. Stir in about half of the melted oleo. Pour into the dish with the rest of the oleo. Arrange peaches over this and pour the peach juice over it all. Bake at 325° until crust rises to top and browns, about 30 minutes.
Sift flour, then measure. Mix flour, soda, salt and sugar together. Beat eggs lightly and add vanilla flavoring, buttermilk and Crisco oil. Beat just a few seconds together. Add mashed bananas to egg mixture. Add nuts if desired. Make a well in the center of the flour mixture and fold in egg mixture until all flour is gone. Bake at 350° for 1 hour (approximately). Makes one regular size Banana Bread.
Slice wieners (round wise). Put in skillet using low heat. Add onion, tomato sauce and chilies. Stir together and simmer for a couple of minutes. Add mayonnaise to the mixture. Spoon into buns and top with cheese. Place in oven and melt cheese.
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil, add carrots and cook until tender, about 15 minutes. Drain and mash the carrots. To the carrots add melted butter, sugar, flour, baking powder, vanilla extract and beaten eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners sugar. Bake in a preheated oven for 40 to 45 minutes.
Brown sausage and turkey and drain well. Beat eggs, milk, cornstarch, salt and pepper. Add meat. Pour into pie crust. Add cheese; pat down with spoon. Bake in 350° oven for 30 to 35 minutes or until done to touch.
Separate chicken wings into 3 pieces; discard tips. Mix remaining ingredients for marinade. Marinate chicken pieces for 2 hours, turning once. Bake at 350° on a rack in uncovered shallow pan for 1 hour, turning once. Baste 4 times with marinade. Serve with Chinese mustard.
Mix all ingredients in bowl. Roll out in small balls. Place on cookie sheet. Take a fork; push down, then across, making fork prints on cookie dough. Bake at 350° until brown.
Mix well. Pour into a large casserole dish. Bake at 350° for 60 minutes or until firm.
Cream sugar, powdered sugar and oleo well. Add vanilla, nutmeg and eggs. Cream these with the previous ingredients. Add flour, soda and cream of tartar. Alternate with flour mixture 1 cup of salad oil and mix all ingredients together. Chill well. Make into balls rolled in sugar and flatten the balls dipped in sugar. Bake at 350° for about 15 minutes. Makes 7 to 8 dozen cookies.
Combine sugar, corn syrup and water in a large heavy saucepan. Cook slowly, stirring until sugar is dissolved. Cook to soft ball stage (238°). Add peanuts and salt. Cook to hard crack stage (300°), stirring constantly. Remove from heat. Add butter and soda; stir slightly. Pour evenly into a well-greased shallow baking pan or cookie sheet. Spread thin. Cool partially by lifting edges with knife; when firm, turn the entire slab of brittle. When cold, break into pieces. Store at once in an airtight container. Makes 2 pounds.
Mix together and put 1 stack Ritz crackers (crushed) and 1 stick margarine melted on top. Bake at 350° for 30 minutes or until golden brown.
Mix Kool-Aid according to directions. Add pineapple juice. Just before serving, add scoops of sherbet and ginger ale. For red punch, use raspberry Kool-Aid and sherbet.
In a large Dutch oven, brown ground beef. Drain off fat. Add barbecue sauce, onion, salt, celery seed, mustard, molasses, beans and mushrooms to ground beef. Stir well. Bring to a boil, then reduce heat and simmer 1 hour. Serve hot, or cool and freeze for later use.
In a large bowl toss first 5 ingredients. In large measuring cup mix together vinegar, sugar and cooking oil. Pour over slaw and toss. Refrigerate 4 to 6 hours before serving, tossing to mix vinegar dressing with slaw 2 to 3 times before serving.
Cook pasta and drain. Rinse with cold water. Add other ingredients; mix well. Chill.
Mix soup, paprika, salt and pepper in a small bowl. Arrange potatoes in 2-quart baking dish (overlapping potatoes). Sprinkle with Cheddar cheese; spoon soup mixture over the cheese. Cover with foil. Bake at 400° for 50 minutes. Uncover and bake an additional 10 minutes or until potatoes are tender.
Cook until a soft ball forms in water. (Stir occasionally as it cooks.) Take from heat. Add vanilla. Beat with spoon until the icing loses its shine. Spread on cake. This is good on any chocolate cake.
Put butter, sugar and Karo into a pan and bring to a full boil. Boil for 2 minutes. Take off heat; add peanut butter and vanilla and mix. Pour over cereal and stir until coated. Pour mixture into 9 x 13-inch pan and press to set.
Melt margarine in 9 x 13-inch pan. Put 1/2 of stuffing into pan. Cook broccoli until separated. Drain. Layer broccoli over stuffing. Mix soup and milk together and pour 1/2 over broccoli. Repeat with more stuffing, broccoli and soup. Top with Parmesan cheese. Dot with parsley and butter. Bake in 350° oven until bubbly (about 30 minutes).
Mix first three ingredients and dip fillets into milk; let stand. When fillets are dry, roll in dry mixture and pan-fry in cooking oil.
Mix flour, baking powder, salt and sugar. Add eggs and margarine. Mix well. Add nuts and fruit mix.
Cream the shortening and sugar until light. Add eggs, one at a time, beating well after each. Stir in bananas. Mix together dry ingredients. Add to banana mixture. Mix until well blended. Pour into a greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cut into squares.
Mix lime and cold water. Add cucumber rings. Soak for 24 hours. Drain and wash. Soak again in cold water for 3 hours. Drain, then simmer 2 hours in vinegar, red food coloring and alum. Drain. Make syrup of last five ingredients. Boil and pour over cucumber rings. Let stand overnight.
Grease and flour 9 x 13-inch baking pan. Preheat oven to 350°.
Chop cranberries. Mix with sugar and set aside overnight. Mix jello, boiling water and juices. Let thicken. Add cranberries, pineapple, orange, celery and nuts. Chill until firm.
Brown onions and sauerkraut in oleo. Mix all other ingredients in 3-quart casserole dish. Add onions and sauerkraut. Bake 1 hour at 350°.
Roast beef pot roast, covered, for about 4 hours at 325°, until falling apart. Shred with forks or hands while still warm. Add Kraft barbecue sauce. Refrigerate overnight to marinate. Do not float meat in sauce; use your own judgment on amount of sauce. Reheat and serve on rolls.
Preheat oven to 350°. Saute onion in oil until soft. Mix ingredients and place in large, greased loaf pan. Sprinkle generously with sesame seed. Baked for 30 minutes, covered with aluminum foil or a cookie sheets, and then for 10 minutes, uncovered. Serve with cashew gravy or your favorite gravy.
Bake cake as directed in two 9-inch pans. Put coconut in bowl and let thaw. Mix sugar, water and coconut; bring to a boil. Set aside to partly cool. Prepare frosting mix as directed on package. Stack cake by putting 1 layer on plate. Punch holes in cake with fork. Spoon coconut mixture on cake and let soak in. Cover with frosting mix. Repeat with second layer, covering cake with frosting mix. Sprinkle with thawed coconut on sides and top of cake. Top with red cherry.
Preheat oven to 350°. Combine all ingredients and put into a 9x13 casserole dish sprayed with non-stick cooking spray. Bake uncovered 1 hour.
Core apples and place on a square of aluminum foil. Fill apple hole with raisins, brown sugar and dash of cinnamon. Wrap foil around apple and bake on hot coals.
Combine cornmeal, flour, dry yeast, sugar, salt, baking powder and soda. Beat eggs in buttermilk. Add vegetable oil, then dry ingredients. Bake at 450° until golden brown.
Beat eggs slightly; add water, salt and pepper, beat to blend. Preheat large skillet, then add butter. Make sure sides and bottom of skillet are greased. Pour eggs into skillet. As omelet sets around edge, lift with spatula and tilt skillet so uncooked mixture spreads underneath. Repeat until omelet is creamy and set. Spread with ham and cheese filling, covering half of omelet, then loosen edge all around. Fold over filling and roll from handle to opposite side, using two turners. Loosen with spatula and roll out on platter.
Cream butter and sugar. Add beaten eggs and vanilla. Sift flour, baking powder, salt and nutmeg. Add to creamed mixture. Add pecans. Pour into prepared 10-inch tube pan. Bake 1 hour and 15 minutes at 325°. Cool 10 minutes in pan and remove.
With fork, mash together cheeses. Add milk and dressing mix. Shape into ball. Roll in parsley to cover. Chill overnight. Serve with favorite crackers.
Pound (flatten) chicken breasts to about 1/4-inch thickness. Fry in 1 tablespoon margarine until golden brown on both sides. Remove to other dish. Place scallions, mushrooms and carrots in a frypan with chicken broth and 1/2 cup wine. Simmer for 2 minutes. Place chicken in sauce with another 1/2 cup wine and simmer until chicken is done (10 minutes). Serves 4.
Preheat oven to 350°. Grease and flour two 9-inch cake pans with 1 3/4-inch sides. Prepare cake according to package directions, beating in 1/2 cup peanut butter. Divide batter between 2 pans. Bake until toothpick inserted in center comes out clean, about 20 minutes.
Brown and drain beef. Stir in tomato paste, onion and seasonings. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased 1 to 2-inch muffin tin, pressing to cover bottom and sides. Spoon meat mixture into biscuit lined cups and sprinkle with cheese. Garnish with a piece of green pepper. Bake at 375° for 10 minutes or until golden brown. Yields 48 mini pizza cups.