HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and mix with cake mix and 1/2 cup evaporated milk. Bake 1/2 of this in 9 x 13-inch pan at 350° for 5 or 6 minutes. Melt caramels with 1/2 cup evaporated milk. Spread on cake; sprinkle pecans and chocolate chips over cake. Dot remaining batter over cake, then bake for 30 more minutes.
Add the Knox gelatine mixture to the orange Jell-O. Add the sherbet to the gelatins and mix together. Add the pineapple and oranges. Pour in Jell-O mold and place in refrigerator until congealed.
Stir sugar and corn syrup together in 2-quart microwave-safe bowl. Microwave for 4 minutes at 100% power. Add peanuts and stir well. Microwave for 4 minutes at 100% power. Add butter and vanilla. Stir well. Microwave 30 seconds to 2 minutes at 100% power. Watch carefully. Add baking soda. Stir gently until light and foamy. Pour mixture at once onto buttered cookie sheet. Cool 1/2 to 1 hour.
Cook blackberries, water and 5 cups sugar until thickened. Mix flour, oleo, milk, eggs and 3 tablespoons sugar to soft dough. Drop by teaspoons into boiling blackberries. Cover and let cook 5 minutes (work quickly). Serve with cream, Cool Whip or ice cream. Or make dumplings out of canned biscuits, rolled out and cut up, or biscuits can be snipped into 8 pieces with kitchen shears, letting each piece drop into boiling blackberries. Cook as directed.
Beat shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in dry ingredients. Grease 2 (9 x 5 x 3-inch) loaf pans. Bake 70 minutes at 350°.
Preheat oven to 325 degrees. Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13X9X2-inch baking dish. Bake, uncovered, for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers, if desired. Yield: 12-15 servings.
Preheat oven to 325°. Grease Sporto Ball pans with vegetable shortening and dust with flour or use vegetable pan spray. For easier handling, place pans on cookie sheet.
Dissolve Jell-O in 2 cups boiling water. Partially thaw and mash strawberries; add to Jell-O as the cold liquid. Place mixture in refrigerator until shaky. Cut cake in 1-inch pieces and put in 9 x 13-inch pan. Pour Jell-O mixture over cake in pan and refrigerate until firm. When ready to serve, cover top with Cool Whip.
Mix first three ingredients. Press in a 9 inch square pan. Combine soft vanilla ice cream and the other five ingredients. Place on the crust. Cover and freeze. Remove 20 minutes before serving. Top with whipped cream if desired.
Cook macaroni and drain. Add milk to soup and mix well. Heat, but do not boil. May add cheese as desired. Stir until melted. Add macaroni and diced Spam in casserole dish. Pour soup over top. Place slices of cheese or onions over casserole. Bake at 350° until brown and bubbling.
1. Drain juice off kidney and butter beans. Mix together. 2. Place into 3 qt. casserole dish. Bake at 325° for 1 hour.
Beginning with lettuce, layer each item in order listed in large casserole dish. Other items may be added or substituted. Salad should be made and refrigerated overnight. Makes 10 servings.
Mix meats together. Soak bread in cream about 5 minutes. Cook onion in 1 tablespoon of butter until tender. Combine meat, crumb mixture, egg, onion and seasonings. Beat vigorously until fluffy with electric mixer. Form in 1 1/2-inch balls. (Mixture will be soft.) Brown in 2 tablespoons of butter, shaking skillet to keep balls round. Remove meat balls.
Mix sugar and flour together. Add beaten eggs, melted butter and other ingredients. Pour into three Pet-Ritz pie shells and bake for 40 minutes at 350°.
Beat oil and sugar together. Add 2 beaten eggs and 3 bananas; mash until creamy. In separate bowl, sift flour, baking soda, baking powder and salt. Add to the first mixture with milk and vanilla. Beat well. Stir in nuts. Bake at 350° in greased and floured loaf pan for 60 minutes.
Crumble beef in 2-quart casserole. Stir in onion and green pepper. Cover with glass lid. Cook in oven (microwave) on High for 6 minutes. Drain and stir in remaining ingredients. Re-cover. Cook 20 to 25 minutes on Medium. Let stand 5 minutes.
Heat oil in a large kettle over medium heat. Add onion, bell pepper and garlic. Cook for 5 minutes; stir frequently. Add remaining ingredients, except vinegar. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover and simmer 30 minutes. Add vinegar. Chill and re-heat. Serve. Makes 8 (1 1/2-cup) servings. Prep time: 1 hour.
In a large bowl, combine all the ingredients. Mix with your hands until it is blended thoroughly. Use a loaf pan approximately 4 x 4 x 12 as a mold. (The mixture will make four loaves.) Press the meat firmly into the pan, then level it off. Run a knife around the sides, then turn out the loaf, upside down, on a dry baking sheet. Rub a liberal dousing of catsup all over the top and sides of each loaf. Bake in a preheated oven at 375° for 60 minutes. If there's room in the oven, cook them all at once.
Combine and melt over low heat the 1 cup sugar and 1 1/2 sticks butter or margarine. In a Ziploc bag, mix 2/3 cup sugar and 2 teaspoons cinnamon.
Simmer the first 8 ingredients for 20 minutes to make stock. May need to add some chicken bouillon (5 teaspoons). Drain, cool and skim fat. Reduce stock to 3 cups; remove carcus.
Spread beans on bottom of casserole. Spread salsa on top of beans. Sprinkle cheese and half of the olives. Microwave 5 minutes or bake in oven at 350° until cheese melts and it's heated through. Top with shredded lettuce, chopped tomatoes and remaining olives. Spoon sour cream in center. Serve warm with Doritos.
Heat oven to 400°. Heat water and oleo to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time. Continue beating until smooth. Drop dough by scant 1/4 cupfuls 3-inches apart on ungreased baking sheet. Bake 35 to 40 minutes or until puffed and golden. Cool from draft. Cut off tops. Pull out any filaments of dough. Carefully fill puffs with vanilla cream pudding. Dust with powdered sugar.
Sift flour, nutmeg, cinnamon, soda, baking powder and salt together. Beat eggs, sugar, oil and vanilla together. Add to dry ingredients along with the sour cream and zucchini. Add nuts and/or raisins. Bake in two greased loaf pans for 1 hour at 350°.
Cream butter and sugar together in large mixing bowl. Put peeled bananas into small bowl and add baking soda to bananas. Mash bananas and soda together. Add to butter and sugar. Mix in all remaining ingredients.
Chop onions and bell pepper. Mix with the remaining ingredients. Place in microwave dish. (I use a browning dish which has a heating element in the bottom that works real well.) Cover dish with lid. Cook on High for 20 to 30 minutes or until it is done, depending on your microwave. If you desire, you can add spices for meat loaf. I have done this in the past; very good, quick and easy.
In a large pot, heat oil over low heat, add garlic and onion and cook until translucent. Stir in wine. Add tomatoes and paste (rinse can with water and add to pot). Add basil, salt and sugar to taste and stir. When sauce comes to light boil, add sausage (uncooked) and simmer over low heat for 3 to 4 hours, stirring occasionally and adding water if sauce gets too thick. Correct seasonings in last hour and partly cover pot. Serve over spaghetti and drink the rest of the wine. Flavor improves if refrigerated overnight. Serves 4 to 5.
Cut orange and lemon peels into small pieces. Add remaining ingredients; fill with water to cover. Simmer as long as you desire. Remember to add water so that it doesn't boil away.
Set oven control to broil or 550°. For each sandwich, broil bread slice 5 inches from heat until golden brown on one side, turn. Broil on second side until golden. Spread second side with margarine or butter. Top with tomato slice. Place bacon on tomato and top with a slice of cheese. Broil until cheese has melted.
Cut chocolate in small pieces. Place all ingredients except vanilla in a saucepan. Bring slowly to a full, rolling boil, stirring constantly. Boil briskly without stirring for 1 to 2 minutes. Do not overboil. Cool to lukewarm. Beat, adding vanilla, until thick enough to spread.
Dissolve gelatin in water; add fruits and juices. Pour 1/2 into 10 x 15 x 2-inch pan. Chill until firm. Smooth sour cream over gelatin. Sprinkle nuts over sour cream. Cover with remaining gelatin mixture. Chill until firm. Cut into squares. Serve on lettuce bed with dash of sour cream and fresh strawberries.
Mix eggs, brown sugar and vanilla. Add flour, salt and soda. Stir in nuts. Spread in greased, oblong cake pan. Bake at 350° for 18 to 20 minutes.
Make crust and line bottom of dish. Beat Dream Whip. Add sugar to cheese and cream. Then fold sugar and cheese into the Dream Whip. Pour over crust, top this with the cherries and chill.
Mix uncooked rice and gumbo soup in a 1 1/2-quart dish. Add chicken broth. Put margarine in center. Cover with tight lid. Bake at 350° for 45 minutes. Fluff with fork when done.
Cook until blended or bake in a casserole with cracker crumbs on top.
Mash cooked lentils. Add onion and seasonings. Mash potatoes and add milk, salt and McKay's seasoning to taste. Beat until fluffy.
In a bowl, combine the first 10 ingredients. Transfer to a greased 2 1/2 qt. baking dish.
Keep juices in refrigerator when purchased (not freezer). Combine cranberries in water with cinnamon sticks and cloves. Boil until cranberries pop. Pour through strainer into large container. Add sugar and stir until dissolved. Add refrigerated juices and water. Stir until mixed. Serve while still hot.
Fix rice as box says. While rice is cooking, mix taco mix, Ro-Tel tomatoes, olives, onion, mushrooms, soup and chicken, drained. Mix well. Add rice and mix. Spread in dish and put cheese on top. Bake at 350° for 10 to 15 minutes (or until fully heated and cheese is melted).
Boil beef broth in 4-quart pot. Slowly add beef and separate into small pieces. Cover and simmer for 30 minutes. Add everything else except tomato paste and beans. Cover and simmer for 1 hour, stirring occasionally. Thicken with tomato paste as needed. Add beans if desired. Refrigerate overnight. Serves 6.
Wrap rabbit in strips of pork fat and put in roasting pan with carrot, mandarin slices, chopped shallots, herbs and white wine. Roast in 350° oven for 1 1/2 hours. After cooking 30 minutes, add mandarin juice. Remove rabbit, discard pork fat, strain sauce, pour over rabbit. Flame with vodka or gin. Serves 6 to 8.
Over high heat, bring large pot of salted water to a boil. Add broccoli. Cook until just tender, about 5 minutes, adding red onion during last 1 minute of cooking time. Drain well. Meanwhile, in large serving bowl, stir together vinegar, honey, mustard, salt and pepper until salt dissolves. Gradually stir in oil until mixture thickens. Stir in broccoli-onion mixture until coated in vinaigrette. Let stand 10 minutes before serving to allow flavors to blend. Makes 6 servings.
Slice cabbage, dice onion and tomato. In a frying pan, saute onion and tomato. Add cabbage and steam until cooked. Add garbanzo beans and season with salt, pepper and garlic powder. Let simmer for 10 minutes.
Butter and flour cookie sheets. Set oven to 350°. Cook together until syrup spins a thread (240°) 1/4 cup sugar and water. Remove from heat. Add chocolate chips or M&M's. Beat egg whites until very stiff. Add sugar by spoonfuls while beating constantly. Add the chocolate and almonds to egg white mixture. Put 1/2 teaspoon of dough on cookie sheets. Bake for about 25 minutes (until dry). Let stand 10 minutes and remove.
Heat oil in large pot and gradually stir in flour. Cook and stir over medium heat until chocolate brown in color. Add onions and garlic and cook until soft. Pour tomatoes, corn and water into pot. Add bay leaf and parsley. Season to taste. Simmer at least 1 hour, adding water if necessary to achieve desired consistency. Soup may be made ahead to this point and refrigerated. Add shrimp and simmer 15 minutes. Serve immediately.
Chop all ingredients and sprinkle salt and let stand overnight. Next morning, drain and wash in cold water. Cook sugar, vinegar, water and spices (wrapped in cheesecloth) for about 5 minutes, then add well drained ingredients. Cook until tender, about 1/2 hour. Put in hot jars; fill with juice and seal.
Combine cake mix, butter and 2 eggs (with spoon, not beater). Spread in a greased 13 x 9 x 2-inch pan. Reserve 3 tablespoons sugar and combine remainder with the softened cream cheese. Then beat in 2 eggs and vanilla and lemon zest. Spread over cake mixture and sprinkle pecans over top. Bake at 350° for 45 minutes. While cake is warm, sift reserved sugar on top. When cool, cut into 15 even portions.
Place first four ingredients into a 2-quart pan; bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat and add vanilla and soda. Stir well. Pour over corn, covering all kernels as much as possible. Place on 2 large cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes.
Brush tortillas with lite margarine; cut each tortilla with a pizza cutter into 8 wedges. Place the tortillas on an ungreased baking sheet. Combine sugar and cinnamon, stirring well. Sprinkle sugar mixture evenly over tortilla wedges.
Mix well and refrigerate. Garnish with onion and parsley. Serve with chips or crackers.
Mix onions, cucumbers, garlic and salt. Put 2 trays ice cubes on top. Leave for 3 hours. Drain vegetables; take out garlic. Combine rest of ingredients and heat to boiling and add vegetables. Cook 5 minutes. Seal in jars and hot bath 5 minutes in rolling boil water.
Beat Crisco and sugar for 10 minutes with electric mixer until creamy/fluffy (on creaming butter/sugar speed). Add eggs and blend. Reduce speed on mixer to #2 speed (blending). Alternate flour and milk, beating until well blended. Add butternut flavoring and blend until well mixed. Bake at 350° for 1 hour in greased and floured Bundt pan or tube pan. Can be served plain or iced. Use Butternut Icing or any of your choice.
Mix chicken, onion, sour cream and 1 can of soup. Spoon mixture into tortillas and roll up. Place in a baking dish and bake 10 minutes at 350°. Pour remaining can of soup over tortillas. Top with salsa and cheese. Bake an additional 20 minutes. Serve.
Combine squash, butter and milk and mix, then add remaining ingredients. Put in dish and bake at 350°.
Cream the butter and sugar. Add remaining ingredients and mix until smooth. Chill in refrigerator overnight. Take out a little at a time. (Keep remaining dough in refrigerator. Work with cold dough.) Roll out on lightly floured surface. Cut and place on lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes or until firm. Yields 10 dozen.
Combine mayonnaise and cheese. Cut cherries and add to mixture with marshmallows. Whip the cream and add to mixture. Fold in crushed pineapple and nuts. Put in 7 x 11 x 2-inch dish. Cover with foil and freeze. Keeps good. Thaw for short time before serving. Serves 20 people.
Cream together butter and sugar until smooth and creamy. Add eggs, one at a time. Add salt. Stir in syrup, flour and vanilla. Add nuts and stir to blend well. Turn into greased and lightly floured 8-inch square microsafe pan or dish. Microwave on High power for 3 minutes. Let rest 3 minutes. Repeat on High power for 3 minutes and let rest 3 minutes. Finally, microwave on High power for 2 more minutes or until batter is set and done to your liking. Let rest in pan for a couple of minutes or until almost cool. Cut into squares and remove from pan and garnish with nuts or powdered sugar.
Cook water & sugar until dissolved, remove from heat. Add lemon jello & stir until dissolved. Add lemonade, orange juice & pineapple juice. Mix well. Add 1 gal. water. Put in container & freeze until slush.
Mix all ingredients, nuts last. Spread on cookie sheet lined with foil. Bake for 35 minutes in 350° oven. While cooking stir occasionally. Let cool. Spread 1/2 of mixture in bottom of pan. Next, place slices of vanilla ice cream (1/2 gallon); Top with 1 jar Kraft Caramel sauce and with remaining crumbs.
Steam carrots to desired doneness. To carrots, add butter, maple syrup and parsley. Mix so carrots are completely covered. Serve.
Mix all ingredients and add 2 cups flour. Use 9 x 13-inch greased and floured pan. Bake at 350° for 45 minutes.
In 3 qt. saucepan gradually stir soup into cream cheese. Add milk, mustard and pepper. Heat thoroughly over low heat, stirring occasionally. Add pasta, vegetables and Parmesan cheese. Heat through, stirring often. 4 servings.
Mix together softened cream cheese and milk. Blend together rest of ingredients. Heat in 375° oven for 15 minutes. Serve with crackers.
Heat oven to 350°. In a large bowl beat butter until light and fluffy. Add granulated sugar and brown sugar. Beat until creamy. Add honey, eggs and vanilla; mix well. Sift together flour, soda and salt. Add to creamed mixture; mix well. Add oats, coconut and raisins; mix well to evenly distribute ingredients. Drop by heaping tablespoons onto a greased cookie sheet. Bake for 8 to 10 minutes. Do not overbake. Makes 2 to 2 1/2 dozen 2-inch cookies.
Sift ingredients together and beat into 3 lb round steak cut thick. Pound in until all the flour is taken up. Then brown pieces of steak in 1/3 cup butter or other shortening in frying pan. After browned on both sides put in a casserole dish. Saute 2 cups sliced onions in frying pan till softened. Remove from pan. Rinse pan with 1 cup water and pour over steak pieces. Arrange onions over steak-covered casserole and bake in slow oven 325° for about 2 hours or till tender.
Let cream cheese stand at room temperature for 1 hour to soften before starting. Margarine should be melted when mixed with crackers. Do not overbeat any of the cheese or sour cream mixtures.
Peel the potatoes and place in a saucepan. Cover with water. Cook until tender but firm. Drain and cube.
Sift together flour, salt, baking powder and baking soda in large mixing bowl or pan. Mix together sugar, butter, eggs, vanilla and nutmeg. Cream the same way you mix a cake. Remove beaters and pour in flour mixture. Mix with your hands like you make up biscuits. Pour on floured board and roll out to 1/4-inch thickness. Cut into squares or any shape you like. Take a fork and stick holes in each cookie. Bake at 350° until done. Should be golden brown in color.
Thaw bread dough enough to cut through it. Cut into 1 or 2 inch pieces.
Mix carrots, soup and cheese together. Add French fried onions on top. Bake at 350° for 20 minutes.
Cream butter and sugar. Add eggs, one at a time, beating after each. Add milk alternately with wafer crumbs. Add coconut and nuts. Grease and flour sides of tube pan. Pour in cake batter. Bake 2 hours at 250°.
Mix cream cheese and margarine. Add egg and mix. Mix in sugar and flour. Mix well. Place in miniature pie shells. Bake at 325° for 10 minutes.
Mix crushed cookies with melted butter and pat into bottom and sides of 8 or 9 inch pie pan. Chill.
Mix all ingredients together in medium bowl. Barbecue chicken wings until crispy and well done. Place chicken wings in bowl with sauce and mix until chicken is coated. Place back on grill for 5 minutes, then serve.
Peel and slice potatoes about 1/4-inch thick. Arrange in bottom of casserole dish. Sprinkle sugar over yams with nutmeg. Squeeze lemon juice over potatoes and slice lemon thinly and place over potatoes. Cut margarine or butter over potatoes. Cover with foil and bake in 375° oven for 45 minutes.
Dissolve sugar in a mug with some hot water. Add rum. Add cinnamon stick and a pinch of nutmeg. Fill mug with boiling water and top with a pat of butter.
Mix pineapple, pie filling and pecans. Fold in Cool Whip and freeze. Cut in squares and serve.
Mix all ingredients together in medium-sized bowl. Recipe may be doubled for company. Serves 4 to 6.
Spread 1 roll of cookie dough onto a pizza pan. Bake for about 10 to 15 minutes at temperature on cookie dough package. Let cool. Mix soft cream cheese and powdered sugar together. Spread on top of cookie, then add halved fruit as desired. Drain any fruit that might be in any juice. Fresh fruit is really the best. Serves 10.
Mix together, flour, eggs, baking powder. Add enough water to make pastry. Drop by 1/2 to 1 teaspoon at a time into boiling water for 3 minutes. Remove and drain. Add to soups or casseroles.
Preheat oven to 375°. Cook sausage and drain. Add mushrooms, garlic and sauce. Bring to boil. Reduce heat and simmer 10 minutes. Add pasta to sauce mixture and mix well. Spoon 1/2 of mixture in 13 x 9-inch pan. Top with 1/2 of Mozzarella and 1/2 of Parmesan cheese. Repeat layers. Bake, uncovered, 20 minutes.
Mix sugar, flour and butter. Add egg yolks and lemon juice. Then add milk and lastly stiffly beaten egg whites. Bake on single crust at 350° until brown on top (approximately 1 hour).
Mix baking powder and sugar. Beat egg whites. Gradually add sugar mixture and vanilla until soft peaks form. Crush graham crackers into crumbs and mix with chopped pecans. Fold into the egg whites. Pour into greased pie plate and bake at 350° for 30 minutes. Cool completely. Top with Cool Whip or whipped cream. Sprinkle with additional pecans, finely chopped.
Mix in large bowl. Chill and serve. Makes 100 (4 ounce) servings.
Bring cold water to full, rolling boil. Remove from heat; add tea bags all at once. Let stand for 5 minutes; strain into punch bowl. Add sugar and stir until dissolved. Cool at room temperature. Add juices and water; refrigerate. When ready to serve, add ginger ale and ice. Garnish with lemon slices topped with sliced red and green cherries.
Beat butter until light and fluffy. Add sugar and beat well. Add vanilla and flour gradually. Crush potato chips by hand and add last. Drop from teaspoon onto cookie sheets. Bake at 350° until slightly brown. Sprinkle with powdered sugar. (Keeps well in a tightly closed tin; actually tastes better the second or third day.) Yield: 9 to 10 dozen.
Arrange medium chopped cabbage in lightly greased baking dish. Brown hamburger, onion, salt, and pepper. Spread on top of cabbage mixture. Pour tomato soup over mixture and bake at 350° for 1 hour.
Cream butter and sugar. Add eggs. Stir in flour, cocoa, vanilla and salt. Pour in a 9 x 13-inch greased pan. Bake at 350° for 25 minutes. Cool. Spread marshmallow cream over cooled brownies. In saucepan, melt peanut butter and chocolate chips over low heat. When melted, stir in cereal. Spread over marshmallow layer. Chill before cutting.
Mix all together, make a loaf and bake at 350° for 1 hour.
Remove the roast from the refrigerator 2 1/2 hours to 4 hours before cooking. Preheat oven to 500 degrees. Place the roast in an open shallow roasting pan, fat side up. Sprinkle with a little flour and rub the flour into the fat lightly. Season with salt and pepper. Put the roast in the preheated oven and roast 15 minutes per rib, or approximately five minutes cooking time per pound of trimmed, ready-to-cook roast. When the cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. Roast will have a crunchy brown outside and an internal heat that will be suitable for serving as long as four hours. Beef will be pink in the middle. Yield: Two servings per rib. To reheat, put meat in a 325 degree oven for 10 to 15 minutes.