HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°, grease and flour 9 x 13-inch pan. Stir together dry cake mix, melted margarine and chopped nuts until well mixed. Press mixture into bottom of pan. Stir together brown sugar and cream cheese until well mixed. Spread evenly over the mixture in pan. Sprinkle with chopped pecans or walnuts. Bake 30 minutes. Cool. Cut into squares.
In a large bowl mix shortening and peanut butter. Add sugars and stir until creamy. Add egg and vanilla. Stir until well mixed. In another bowl combine flour, soda and salt. Stir flour mixture into peanut butter mixture; stir well. Shape into 1 inch balls. Place on ungreased cookie sheet. Crisscross with fork (dip tines in flour). Bake at 350° for 10 to 12 minutes. Remove to cooling rack.
Saute onion, hamburger meat, garlic, flour, salt, pepper and paprika. Stir until meat is done. Add soup and simmer uncovered 10 minutes. Stir in cold sour cream, mixing well. Serve on egg noodles or rice.
Mix all ingredients in bowl. Pour in 8 inch pie pan. Dot with bits of butter and nuts. Bake at 325 degrees for 1 hour. Makes 6-8 servings.
Heat sugar and syrup until it boils and sugar melts completely. Remove from heat and stir in peanut butter. Add corn flakes. Roll into balls and place on wax paper.
Place 1/2 cup shortening in a 1 cup measure and fill cup with boiling water. Place 2/3 cup molasses in a 1 cup measure and fill cup with white sugar. Dissolve soda in warm water. Mix flour, ginger, cloves and cinnamon. Add to mixture. Last, add the well beaten eggs. Bake in a 9 x 13-inch pan in a very quick oven (375°) for 20 to 25 minutes, until done.
Prepare the filling before preparing the crust in this recipe. Put the first 4 ingredients into blender on high, half minute or until thoroughly combined. Pour into a 2-quart saucepan, cooking and stirring constantly on high heat, with wire whisk, until comes to a boil (about 4 to 5 minutes). Remove from heat. Stir in frozen berries. Allow to cool while preparing pie shell.
Take one cup of washed, chopped strawberries and blend on low with grape juice. Add crushed ice and puree until smooth and creamy. Pour into tall glass and enjoy.
Put beans in water; boil 2 minutes. Remove; cover and let stand 1 hour. Add garlic, onion, carrots, celery, tomatoes and ham. Bring mix to boil; reduce to simmer and cover. Cook 2 to 2 1/2 hours until beans mash easily. Remove ham bone. Coarsely chop ham and blend 1/2 of soup mix until smooth. Add to rest of soup and ham. Cook 5 to 6 minutes over medium heat. Top with Parmesan cheese and parsley.
Combine flour and salt in a large bowl. Combine eggs, oil and milk in a small bowl. Pour liquid mixture into dry mixture. Knead until dough forms a smooth ball. Roll dough out thinly and cut into desired shapes. Drop pasta into boiling salted water. Cook until al dente. Fresh pasta cooks much quicker than dry pasta.
Mix first 5 ingredients together. Put bread in a 9 x 13-inch casserole. Pour mixture over bread and bake at 350° for 20 minutes.
Blend together margarine, sugar and eggs. Cook over low heat until eggs are set. Blend in the crumbs, marshmallows, coconut and pecans. Press into a buttered 8 x 8 x 2-inch baking dish.
Mix all ingredients. Bake in a greased 7 x 11-inch pan at 350° for 30 minutes. Crumble on a plate. Slice bananas and oranges; sprinkle 2 tablespoons over fruit and top with whipped cream.
Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Sift together flour, baking powder, baking soda, cinnamon and salt. Sift flour mixture into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into 2 well-greased 8 x 5 x 3-inch loaf pans. Bake at 375° for 1 hour. Remove from pans after cooling for 10 minutes.
Combine first 7 ingredients; mix well. Refrigerate. Combine remaining ingredients in large bowl; add chilled dressing and mix thoroughly. Garnish with paprika. Refrigerate until time to serve. Yields 6 servings.
Mix first 3 ingredients. Add more powdered sugar as needed for candy-like consistency. Form into balls and freeze on wax paper-lined cookie sheets until firm. Melt chocolate chips in double boiler. Dip peanut butter balls into melted chocolate using toothpicks. Replace on cookie sheets, removing toothpicks and smoothing over toothpick holes. Refreeze to harden chocolate. Makes about 6 dozen.
Boil sugar and cream until it forms soft ball in cool water. Takes about 15 to 20 minutes. Add peanut butter. Cut in squares when cool.
Put cream cheese in microwave for a minute or until soft. Stir the cream cheese until creamy and then add horseradish and scallions. Open the dried beef. Save 10 or 12 of the outside slices. Tear the remaining dried beef and add to cream cheese mixture. Place the reserved pieces of beef on plastic wrap. Form a base, approximately 3 x 12 inches for the log. Put the cream cheese mixture on the beef to form a log. Cover with the rest of the beef. Roll into a log. Refrigerate for 24 to 48 hours. Serves about 20. Serve on mini bagels or Triscuits. Leftovers will freeze for a month if wrapped tightly.
Heat oven to 400°. In a saucepan, blend butter and sugar; heat to boiling point. Reduce heat and simmer 2 minutes. Add pecans. Put crackers on ungreased cookie sheet. Spread sugar mixture over crackers. Bake 5 minutes and cut in strips while warm. Store in airtight container.
Mix Jell-O with 2 cups hot water. Add 2 cups strawberries. When Jell-O and strawberries begin to thicken, fold in Cool Whip. Crumble angel food cake in chunks into bowl. Pour Jell-O, strawberry and Cool Whip mixture over cake. Make sure to work down through cake.
Put all ingredients in a baking dish and bake for 1 hour at 350°. Top with Doritos and shredded cheese and place under broiler for another 10 minutes.
In a small bowl, blend sherbet until softened. Fold in remaining ingredients. Pour into 10-inch square pan. Freeze 2 hours or until firm. Cut into squares to serve.
Combine pineapple juice, cream of coconut and club soda. Scoop ice cream on top.
Skin the possum; clean well and remove glands. Place in large pot; cover in boiling water. Boil for 10 minutes. Drain. Rub with salt and pepper.
Mix jello according to directions on package. Add remaining ingredients and blend well (I use an electric hand mixer). Place sliced orange on top. Chill and serve.
Cut pound cake into cubes and spread in bottom of trifle dish. Mix pudding according to directions. Spread evenly on top of cake. Make glaze according to directions. Slice strawberries; add to glaze. Spread evenly on top of pudding. Repeat this process. Spread Cool Whip on top. Top with strawberries.
Cream together butter and sugar in a large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from teaspoon onto a greased cookie sheet. Bake at 350° for 15 minutes or until lightly brown.
Grease and flour pan(s). Preheat oven to 350°. Cream butter and sugar together. Add eggs. Stir baking soda into sour cream and add to butter-sugar mixture. Beat well. Stir in vanilla and mashed banana. Sift in flour and salt. Mix well. Stir in chocolate chips and pour into pan(s). Bake 50 to 60 minutes for Bundt pan, less for mini muffins or small loaves.
Combine sugar and water in a medium saucepan; bring to a boil, stirring until sugar dissolves. Pour sugar mixture into a 4 1/2-quart freezer container. Stir in fruit juices; freeze until firm. Remove from freezer several hours before serving (mixture should be slushy). Stir in ginger ale. Garnish with cut fruit, if desired. Makes about 3 quarts.
Mix pie crust ingredients together; dough will be sticky. Put in refrigerator for 1/2 hour. If dough is still sticky, use flour. Roll out on wax paper. Put in pie pan and add filling. Bake for almost 1 hour at 350°.
Preheat oven to 350°. Blend cake mix, pudding, oil and water. Add eggs, one at a time. Stir in sour cream, chips, pecans, coconut and grated chocolate. Pour into a well-greased Bundt pan and bake 55 to 60 minutes.
Dice zucchini and cook in salted water until tender. Drain and let cool. Mix eggs, baking powder, flour, milk, parsley, chilies and cheese together. Fold in cooled zucchini.
Blend all ingredients in a large bowl. Pour into greased loaf pan. Bake 1 hour in a slow oven, 300°.
Beat oleo until soft. Add sugar and blend until creamy. Add vanilla and flour; stir in pecans. Roll into small balls. Bake on greased sheet at 300° for 45 minutes. While hot, roll in confectioners sugar. Roll again when cool. Makes approximately 3 dozen cookies.
Mix all together and let marinate in refrigerator overnight. Serve as a dip with tortilla chips.
Saute onions in butter. Cut up bacon and saute in separate small pan. Cook linguini al dente. Have all cooking at the same time. Mix parsley and grated cheese with the 2 eggs in a bowl and let stand. When linguini is cooked, drain but don't wash. Into the hot pot place the parsley, grated cheese and eggs. Place the linguini on top and mix, this will cook the eggs. Pour the sauteed onion and butter on top and the sauteed bacon with the grease on top of the linguini and mix well. Serve immediately since it is not as tasty cold.
Dissolve yeast in 1/4 cup warm water. Mix with buttermilk and sugar. Let stand 15 minutes. Add butter and eggs. Add 4 cups flour, soda and salt; beat well. Then add remaining flour. Knead well. Let rise until double. Punch down and shape into rolls. Let rise again. Bake at 400° for about 12 to 15 minutes or until light brown.
Put chicken in large baking dish. Melt margarine and pour over chicken. Add salt and pepper. Blend together the flour and milk. Spread over chicken. Blend soup and broth; pour over flour mixture. Bake 30 to 45 minutes at 425°.
Mix pudding and milk in a large bowl and beat until smooth and thick. Fold in Cool Whip. Stir until well blended.
Boil the water. Remove from heat and add salt, powdered alum and food coloring. Stir until salt is dissolved. While still hot, add oil and flour. Stir and then remove from pan and knead until smooth and soft.
Cook bacon in skillet over medium heat until crisp. Drain on paper towels; crumble and reserve. Discard all but 1 tablespoon bacon fat. Add onion and garlic; stirring occasionally, cook until golden, about 3 minutes. Stir in potatoes and water; season with salt. Cover and simmer 10 minutes. Add beans; cover and cook 8 minutes longer or until vegetables are tender. Drain any liquid. Sprinkle with salad dressing and bacon. Toss gently. Makes 4 servings. Per serving: 236 calories, 6 g protein, 26 g carbohydrate, 13 g fat, 7 mg cholesterol and 656 mg sodium.
Wash potatoes. Boil them until done, but don't overcook. Cool. Peel and cut into bite size pieces. Combine in another bowl the Miracle Whip, lemon juice, mustard, salt and pepper. Stir and then add diced onions, celery and green peppers. Pour over potatoes. Add diced ham and cheese and gently stir.
In large saucepan sprayed with nonstick cooking spray, saut the carrots, onions and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, oregano and salt. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3 to 4 minutes. Serve hot.
Blend sugar and oil. Add beaten eggs. Sift dry ingredients together and add alternately with buttermilk. Beat well and stir in prunes and nuts. Add vanilla. Pour into two 9-inch cake pans that have been greased and floured. Bake at 300° for 40 minutes.
Place ice cream, milk and syrup in a mixer bowl. Beat with electric mixer. Serves 8. Serve cold.
Combine chopped broccoli with chicken stock and boil until tender. In saucepan, saute ham and onions until onions are transparent. Add ham and onions to soup.
Mix all ingredients together. Drop by spoonfuls into boiling water containing diced potatoes. Cook about 10 minutes.
Spread ham with softened cream cheese. Roll around pickle and chill. Then slice crosswise and serve.
Cook chicken in a 400° oven for 20 minutes. Place in dish skin side down to cook. Turn chicken over; sprinkle with spices. Bake 20 minutes more. Combine soup and wine. Pour over chicken. Bake 20 minutes more (covered). Serve over cooked rice.
Cut up the sausage and precook in oven. Drain off excess grease and put in large cooking pot. Add all other ingredients and spices and simmer for several hours before serving.
To remove grease from collars, rub in a little cheap shampoo, then sprinkle collar with baking soda. Wash in machine.
Press dough on greased cookie sheet. Add remaining ingredients in layers. Sprinkle with Parmesan cheese, salt, pepper and parsley. Cut 1-inch wide strips along sides of dough. Close loaf by folding sides up alternating sides. Wash with beaten egg. Let rise 1/2 hour or until double in size or until you're ready to bake. Bake at 325° for 30 to 40 minutes.
Cream the sugar, eggs and Crisco together. Add salt, baking powder, baking soda, cinnamon, vanilla and pumpkin; mix together. Add flour and mix (if mixture is runny, add more flour). Add chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake in a 350° oven for 10 minutes.
Melt margarine and mix with sugar, cinnamon, nuts and nutmeg. Pull or cut biscuits into quarters and place half in Bundt pan. Place half of sugar mixture and raisins. Drop in remaining biscuits and top with remaining sugar mixture. Bake at 350° for 40 to 45 minutes. Turn out while hot.
Drain oranges, reserving syrup. Add water to syrup to make 1 cup. Dissolve Jell-O in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until slightly thickened. Stir in oranges. Chill until set, about 1 hour. Makes about 5 cups (8 servings).
Spread ingredients in order given so that you start with cream cheese on the bottom of glass Pyrex dish. Microwave on High for 5 minutes, until bubbly. Enjoy!
Melt margarine in 1 cup water in saucepan. Remove from heat. Combine with stuffing mix in large bowl, mixing well. Chill. Add remaining ingredients except bacon, mixing well. Shape into pecan-shaped balls. Wrap with bacon and secure with toothpicks. Place into baking dish and bake at 375° for 35 minutes or until bacon is crisp.
Roll up chicken pieces. Take slices of bacon and wrap around chicken; hook with toothpicks. Butter 10 x 10 x 2-inch casserole dish. Line with dried beef. Place chicken on top of beef. Mix mushroom soup with sour cream. Pour over chicken. Cover with foil and bake 2 hours at 350°. Remove foil and brown about 30 minutes.
Mix up good. Make into a little ball. Press with fork. Bake at 350° about 1 minute. Real good.
Combine all ingredients; let stand for 1 hour. Bake at 325° for 45 minutes in a 2-quart baking dish.
Steam squash and rutabaga 2 minutes; slice fruit. For dressing, puree mango, vinegar and curry in blender. Mix all together, except cabbage. Shred cabbage. Serve mixture on cabbage.
Roll into balls (size of walnut). Push thumb into center flattening some. Bake at 350° for 15 to 20 minutes. While hot roll in cinnamon and sugar mixture (1/2 cup sugar and 1/2 teaspoon cinnamon).
Beat eggs until light and fluffy. Add sugar, oil and vanilla. Blend together. Stir in squash. Sift dry ingredients and blend into creamed mixture. Fold in nuts. Bake in two 9 x 5-inch loaf pans which have been greased and floured. Bake at 350° for 1 hour or until tested done.
In large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to boil over medium heat. Reduce heat, cover and simmer 20 minutes, stirring occasionally. Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.
Combine soup, mayonnaise, lemon juice and pepper. Layer broccoli and chicken soup mixture in greased casserole dish. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Heat oil in skillet. Add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak to this. Brown lightly. Remove meat. Add green peppers and onions. Cook approximately 3 to 5 minutes. Return beef to skillet. Add soy sauce, sugar, bouillon and water chestnuts. Dissolve cornstarch in water. Add to skillet along with green onions. Simmer 15 to 20 minutes. Serve over rice. May use wok in place of skillet.
Melt butter and spread over bottom of jelly roll pan. Sprinkle cake mix (dry) over butter. Sprinkle with marshmallows, chocolate chips and cereal. Pour milk over bars evenly. Bake at 350° for 25 minutes. While warm run knife around edge of pan to loosen sides. Cool. Cut into bars.
Mix flour and salt together. Add oil and water gradually to the mixture. Knead as your would knead dough until the mixture is smooth and easy to handle. Add more flour as needed as the child plays with it.
Wash and oil potatoes. Wrap with alumniunum foil. Bake at 350° for 1 - 1/2 hours, or until soft. Cut in halves. Spoon out potato. Leave hull in tact. In lg. bowl, add milk, butter, salt, pepper to potato. Mix to mashed potato consistency. Spoon potato mix back into hull. Add broccoli on top; add crumbled bacon, and then cheese. Bake until cheese melts. Serve.
Heat oil and butter in a medium size frying pan; saute the onions, garlic and chopped ginger about 2 minutes, stirring to prevent sticking. Stir in the rest of the spices; cook 1 minute, stirring constantly. Heat 3 tablespoons oil or butter in a large frying pan; brown chicken on all sides, a few pieces at a time. Return all the chicken to the pan; spoon the onion mixture over the chicken. Add the tomatoes. Cover and simmer gently for about 1 hour or until chicken is just tender; do not overcook. Serve with steamed rice. Makes 8 to 10 servings.
Fry hamburger and onions until done; drain. Mix soups, enchilada sauce, olives, chilies and milk with the hamburger and onions. Tear up 5 or 6 corn tortillas; put in a greased 9 x 13-inch pan. Pour on half the sauce. Repeat layer of tortillas and the remaining sauce. Cover with grated cheese. Bake, uncovered, about 45 minutes.
Melt the caramels with the Pet milk and pecans. Drop by teaspoon on wax paper to cool. Melt the chocolate chips and paraffin together, then dip caramels.
Using a sharp knife, cut flank steak across the grain into very thin slices. Blend soy sauce, 1 tablespoon oil and corn starch. Pour over sliced beef; stir to coat. Bias cut asparagus into 1 inch pieces. Drop into boiling water 1 to 2 minutes; drain. Heat wok or skillet with 3 tablespoons oil. When sizzling, add 1 teaspoon sugar. Add beef; cook and stir 1 minute. Add asparagus; cook and stir 1 minute longer. Add sherry and chicken broth. Cook 1/2 minute longer. Serve over hot rice. Makes 4 servings.
Preheat oven to 350°. Pour can of peaches or whatever you prefer into a loaf pan. Sprinkle 1/2 box of cake mix over peaches. Slice butter to cover cake mix. Bake approximately 35 minutes, depending on your oven. Top should be golden brown.
In hot water bath submerge tomatoes in boiling water to loosen skins. Remove and discard skins. Chop all vegetables into small, bite-size pieces. Simmer in large pot for 10 minutes. Put in warm jars with lids. Place in boiling water bath for 15 minutes.
Blend soup, mayonnaise, lemon juice and curry powder in a 2-quart casserole. Stir in chicken and vegetables, spreading mixture evenly in casserole. Sprinkle with cheese. Combine butter, corn flakes and parsley flakes and put on top of casserole. Bake at 350° for 45 minutes.
Brown meat in hot fat; add soy sauce and 1 cup water. Simmer 2 minutes. Add celery and onion; simmer 1 1/2 hours. Blend cornstarch and water; stir into meat mixture. Add chestnuts, bean sprouts and mushrooms. Heat. Makes 8 servings.
Mix all ingredients except yams. Cook until clear. Pour over yams. Bake at 400° until brown. Yields 6 servings.
Combine dry ingredients; cut in shortening. Mix until coarse crumbs form. Stir in water, egg and vinegar. Divide into 3 balls. Freeze.
Mix broccoli, onion, cheese and bacon. Mix vinegar, mayonnaise and sugar in a separate bowl. Pour over broccoli mixture and refrigerate for 1 hour before serving.
Start preparing to boil linguine as directed on box. While linguine is cooking, start sauce. Brown the garlic in a pan with olive oil. Garlic should be chopped or left whole. Garlic should be done to golden brown. Add clams with juice and cook until linguine is done. Add parsley, salt and pepper. Pour over drained linguine and serve.
Mix together. Chill, roll and flatten into small pieces, using wax paper. Serve.
Peel and cut potatoes into large chunks. Put in large pot with 1 tsp. salt and water to cover. Cook until fork tender. Drain. Set aside to cool. When cool enough to handle, use a dull knife to cut into very small pieces, some will be almost a mashed consistency. Put into a large bowl. Add onion, celery, green onion, eggs, and relish. In a dish mix together mustard, miracle whip, 1/2 tsp. salt and pepper. Taste before you add it to potato mixture. Adjust mustard to personal preference. Mix into potatoes until completely blended. Cover and refrigerate for at least 4 hours before serving, but preferable over night.
Choose a pot roast big enough to fit in your slow cooker. Place roast in cooker. Mix envelopes of dry mix together in a small bowl. Mix well. Pour mixes over roast. Cover. Cook on low for 6 to 7 hours, depending on size of pot roast.
In small bowl, dissolve cornstarch in soy sauce. Stir in chili sauce and sesame oil and set aside.
Cook macaroni per package directions. Combine cottage cheese, sour cream, egg, pepper and cheese. Add macaroni and stir well. Pour in lightly greased 2-quart casserole. Sprinkle with paprika. Bake at 350° for 45 minutes.
Combine in a large bowl the melted butter (or margarine), brown and white sugars, eggs and vanilla. Mix well, then add 2 cups flour, baking soda and baking powder. Stir in oats, corn flakes, chocolate chips, coconut and nuts. With ice cream scoop 3/4 full, place dough on ungreased baking sheet, 1 to 2-inches apart. Bake at 350° for 15 to 18 minutes. Cool on paper towels. Makes 18 extra large cookies.
Mix together; save 1/2 cup of crumbs. Press the rest on bottom of 8-inch square pan. Bake at 350° for about 7 minutes.
Bring water, shortening and cocoa to a boil. Pour over sugar and flour mixture; mix. Add buttermilk, eggs, soda and salt. Mix well. Pour into greased pan and bake 20 minutes at 375°. After cake has baked 15 minutes, start frosting.
Mix above ingredients and pour in pie crust. Bake on 425° for 45 minutes. Last 10 minutes brush with sugar water. Ovens vary, may have to turn down to 400°.
Saute onions, peppers, garlic and celery. Puree scallops with the sauteed veggies (use food processor). Mix ingredients together (except crackers). Add Ritz crackers until you have a nice consistency (not too dry and not too moist).
Mix first 4 ingredients. Beat in egg. Add milk. Dip wieners in batter and fry.
Cook and stir onions in butter until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir one minute. Place potatoes in ungreased casserole. Pour cheese sauce over potatoes. Cook, uncovered at 325° for 1 hour and 20 minutes or at 375° for 1 hour.
Remove broccoli flowerets from stalk and wash thoroughly; drain and dry on paper towels (do not cook). Mix all other ingredients and shake well. Pour over broccoli and marinate 24 hours. Turn broccoli several times. Drain before serving.
Drain clam juice into frying pan. Add onion and pepper. Cook 15 minutes. Add butter, parsley, oregano, garlic, Tabasco sauce and then clams and bread crumbs. Remove from heat and place in baking dish. Sprinkle with cheese. Mix just a little bit. Coat with paprika. Bake for 20 to 30 minutes at 350°. Serve hot with Fritos.
Combine corn, milk and egg. Add cracker crumbs, onion and seasonings. Pour into greased casserole; dot with butter. Bake at 350° for 30 minutes.
Add Jell-O, Kool-Aid and sugar to hot water. Stir until dissolved. Add cold water and pineapple juice; chill. Before serving, add ginger ale and 7-Up.
Pit and chop the prunes. Blend the reserved 1/2 cup prune juice with the cornstarch until smooth. Combine prunes, sugar, lemon juice and cornstarch mixture in a saucepan. Simmer until thick and clear. Cool slightly. Add nuts and cinnamon. Chill. Serve with whipped cream.